topic AUGUST 2021 RECIPE GAME in Recipes

AUGUST 2021 RECIPE GAME

momtochloe — Sun, 01 Aug 2021 10:12:54 GMT

Good morning and good heavens it's August! Hope you all have been staying cool and doing well. Please share your fun and fabulous recipes and brownie points will be awarded for any that don't involve cranking the oven . . . 😉😄👍. Many thanks to @Silverfox1 for starting us off with her delicious tres leche recipe:

TRES LECHE RICE PUDDING

1 cup long grain RICE

3/4 teaspoon salt

1 large egg

1 12oz can evaporated milk

1 13.5oz can unsweetened coconut milk

1 14oz sweetened condense milk

1 teaspoon vanilla extract

cinnamon to taste....opt.

To cook RICE: put the RICE, 2 cups water, and salt in medium saucepan with tight fitting lid. Bring to a hard boil. Reduce to low simmer and cook for 15 minutes, until water is absorbed. Remove from heat and let cool.

Whisk the egg in medium bowl. Whisk in evaporated milk. Add the unsweetened coconut mik and evaporated milk to RICE. Add in egg mixture. Return to saucepan and cook over medium-low heat until it looks mostly absored (the pudding will thicken as it cools), cook about 20-25 minutes. Stir in vanilla extract. Remove to serving bowl(s). Refrigerate 1-2 hours until chilled. When served dust with cinnamon(opt.)

May be served with whipped cream or fresh fruit.

Recipe from Food Network

Next Indgredient: QUINOA

Re: AUGUST 2021 RECIPE GAME

GenXmuse — Mon, 02 Aug 2021 18:42:33 GMT

A big thanks to mtc (now I know what it stands for!) for starting us out every month! happy cooking. 🧑‍🍳

Quinoa Kale Salad with Lemon Dressing

Say hello to my favorite new chopped salad! This Quinoa Kale Salad features medley of healthy, flavorful veggies tossed in a light lemony dressing.

Course Salad, Side Dish

Cuisine American, Vegetarian

Keyword Quinoa Kale Salad

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings 6 servings

Calories 208 kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1/2 cup dry quinoa (tri color or regular white)
1 + 1/4 cup water
2 cups chopped kale
1 can chickpeas (15 oz - drained and rinsed)
1 cup finely chopped broccoli florets
1/3-1/2 cup finely chopped red onion
1 red bell pepper , chopped
1/2 cup crumbled feta cheese (skip if vegan)
1/4 cup sliced almonds

LIGHT LEMON DRESSING

1.5 lemons , juiced
3 TBSP avocado oil or light olive oil
1 tsp white wine vinegar
1 clove garlic
1/4 tsp sea salt or extra, to taste
1/4 tsp black pepper
1/8 tsp dried dill or to taste (optional)

Instructions

First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes GREAT!
Toss kale with chickpeas, bell pepper, broccoli, red onion, and sliced almonds (you can chop these small if you'd like some in every bite). Mix in quinoa.
For the lemon dressing, whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad if preferred (sugar, honey, or maple syrup are common dressing sweeteners). Pour over salad and mix well. Top with crumbled feta and enjoy!
You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. Love it so!

Recipe Notes

Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition Facts

Quinoa Kale Salad with Lemon Dressing

Amount Per Serving

Calories 208Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 255mg11%

Potassium 369mg11%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 2999IU60%

Vitamin C 81mg98%

Calcium 130mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Next Imgredient: BLACK RICE

Re: AUGUST 2021 RECIPE GAME

Zhills — Tue, 03 Aug 2021 14:30:27 GMT

I posted a Quinoa Tabulleh also......on the July thread...Duh!

Next ingredient: Black Rice

Re: AUGUST 2021 RECIPE GAME

house_cat — Sun, 08 Aug 2021 13:46:53 GMT

Black Rice with Acorn Squash and Pecans

1 1/2 cups wild or forbidden (black) rice
2 tablespoons butter
2 shallots peeled and diced
1 cup pecan pieces
Zest of 1 orange
2 tablespoons fresh thyme leaves
2 tablespoons vegetable oil
1 acorn squash peeled, seeded, and diced
salt and pepper

Instructions

Set a medium sauce pot over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 teaspoons salt, cover, and bring to a boil.
Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through—follow time directed on rice package.
Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast.
Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm or at room temperature.

Next ingredient: tomatillos

Re: AUGUST 2021 RECIPE GAME

vabreeze — Sat, 07 Aug 2021 15:35:54 GMT

Hi @house_cat,

I think the lag in the game was well worth the wait for the black rice recipe you've contributed! This is my kind of recipe because the ingredients are ordinary and minimal. I noticed in the listing of ingredients, there is only '2 tablespoons ________' after the thyme measurement. However, from reading the directions, 'oil' is the only ingredient mentioned (Toss the peeled and diced acorn squash in oil and spread over a baking sheet) that is not included in the listing of ingredients. So, should it be 2 TBS oil?

Btw, welcome to the East Coast! I hope you are pretty much all settled in.

Next ingredient: tomatillos

Re: AUGUST 2021 RECIPE GAME

tiny 2 — Sat, 07 Aug 2021 17:50:30 GMT

@vabreeze

2 tablespoons vegetable oil

Re: AUGUST 2021 RECIPE GAME

vabreeze — Sat, 07 Aug 2021 18:48:18 GMT

@tiny 2m,

Thanks!

Next ingredient: tomatillos

Re: AUGUST 2021 RECIPE GAME

house_cat — Sun, 08 Aug 2021 13:55:42 GMT

@tiny 2

Thanks for helping out with that. The mystery ingredient was vegetable oil.

@vabreeze

I'm glad you like the recipe. I'm a huge fan of simple recipes. If the ingredients list is too long, or the instructions too complicated, it won't be happening in my kitchen.

I need to thank @GenXmuse for mentioning black rice. I have to admit I'd never heard of it. I think it's something I will enjoy. DH doesn't care for rice, so I'll try it when he's not around.

Next ingredient is tomatillos. I've never cooked with them, but my son just brought me a basketful from his little farm, so I guess it's time for me to get familiar with them.

Re: AUGUST 2021 RECIPE GAME

walker — Mon, 09 Aug 2021 17:24:15 GMT

Smoky Salsa Verde

1 pound TOMATILLOS, husks and stems removed,

rinsed well and dried

1 small onion, quartered

1 jalapeño chile, stemmed, halved, and seeded

1 garlic clove, peeled

1 teaspoon olive oil

1/2 cup fresh cilantro leaves

1 tablespoon lime juice

Salt

Adjust oven rack 5" from broiler element and heat broiler.

Toss TOMATILLOS, onion, jalapeño, and garlic with oil and place on aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10-12 minutes. Cool slightly, about 5 minutes.

Add vegetables, cilantro, lime juice and 1/4 teaspoon salt to food processor and pulse until coarsely ground, 5-7 pulses. Season with salt to taste. Salsa can be refrigerated for up to 3 days.

(A Cook's Country recipe.)

NEXT INGREDIENT ...... SOUR CREAM

Re: AUGUST 2021 RECIPE GAME

house_cat — Tue, 10 Aug 2021 13:27:08 GMT

@walker

Thank you for saving me time! My task this morning is to make salsa verde to use up these tomatillos. The first thing I was going to do was search for a good recipe. I completely trust Cook's Country recipes. I'll let you know how it turns out.

Last night I blanched and peeled all the heirloom tomatoes and they are bringing me more today. I don't like tomatoes, so I'll be turning that into sauce and freezing it. None of this is what I expected to be doing right now, as I'm not even completely unpacked in this house, but it's time sensitive so I'm getting it done.

Next ingredient: Sour Cream

Re: AUGUST 2021 RECIPE GAME

walker — Tue, 10 Aug 2021 14:31:06 GMT

@house_cat ...good luck there ....soon you can open your own farm stand with tasty treats! 😁 Hope the salsa turns out good.

NEXT INGREDIENT .... SOUR CREAM

Re: AUGUST 2021 RECIPE GAME

GenXmuse — Wed, 11 Aug 2021 00:13:22 GMT

Thanks for the delicious looking black rice recipe, @house_cat. I came across a box of it at Fresh Market and it's been sitting in my pantry for MONTHS, so I was hoping someone would have an idea of what to do with it, so thank you!

Keto Sour Cream Green Beans

Green beans plus bacon in a rich and creamy sauce is a sure winner! These keto sour cream green beans will steal the spotlight when you add them to your next meal!

PREP TIME10 minutes

COOK TIME15 minutes

TOTAL TIME25 minutes

Ingredients

4 slices bacon, fried and crumbled
1 pound fresh green beans
1 tablespoon onion, diced
1 tablespoon red pepper, diced
2 garlic cloves, minced
½ cup chicken broth
½ cup heavy whipping cream
1 teaspoon paprika
salt and pepper to taste
3 tablespoons sour cream

Instructions

1. In a large skillet, over medium high heat, fry bacon until crisp.

2. While bacon is frying, trim green beans and cut in half. Cook or steam until fork tender.

3. When bacon is done, remove from skillet and set aside. Drain all but 1 tablespoon bacon grease from skillet.

4. Decrease heat to medium and saute onion and red pepper in bacon grease until softened, 3-4 minutes. Add minced garlic during last minute.

5. Remove vegetables from skillet and set aside.

6. In same skillet, over medium high heat, add broth, cream, paprika, salt, and pepper. Simmer, stirring frequently, for 5 minutes, or until mixture starts to thicken.

7. Add sour cream. Stir to completely combine.

8. Add green beans, bacon, and vegetables back to pan. Stir gently to coat in sauce.

9. Serve immediately.

Nutrition Information: YIELD:6 SERVING SIZE:1
Amount Per Serving: CALORIES: 138TOTAL FAT: 11gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 34mgSODIUM: 268mgCARBOHYDRATES: 7gNET CARBOHYDRATES: 5gFIBER: 2gSUGAR: 4gPROTEIN: 5g

Next Ingredient: ANCHO CHILI POWDER

Re: AUGUST 2021 RECIPE GAME

walker — Wed, 11 Aug 2021 12:17:53 GMT

@GenXmuse ...thanks for that recipe...different Green bean dish. I have to say my favorite recipe with sour cream that you (I think) posted is Chicken Paprikash...YUM!! Just fixed it this week...favorite in this house.

NEXT INGREDIENT .... ANCHO CHILI POWDER

Re: AUGUST 2021 RECIPE GAME

house_cat — Fri, 13 Aug 2021 00:33:13 GMT

@walker

@GenXmuse

Yes! Thanks for reminding me about the chicken paprikash! I bought Hungarian paprika for that recipe and it was delicious! I'd forgotten about it.. time to dust it off and make it again.

Next ingredient: Ancho Chili Powder

Re: AUGUST 2021 RECIPE GAME

GenXmuse — Fri, 13 Aug 2021 00:33:26 GMT

@house_cat You're very welcome and I'm so happy you've been enjoying that chicken paprika dish. It's one of my favorites too!

Next Ingredient: ANCHO CHILI POWDER

Re: AUGUST 2021 RECIPE GAME

Zhills — Tue, 17 Aug 2021 14:08:34 GMT

It's just like the classic Sloppy Joe recipe you grew up with, but with a slight riff. This version is made with ancho chili powder that add a smokey heat to the dish.

INGREDIENTS

½ cup BBQ sauce your favorite kind

4 Tablespoons ketchup

2 tsp beef concentrate like Better than Bouillon

2 tsp ancho chili powder

1 Tbsp cornstarch

2 Tbsp water

1 ¼ pounds ground beef 85%-90% lean

1 teaspoon oil such as canola

1 cup yellow onion chopped

Salt and pepper

INSTRUCTIONS

Chop onions, set aside.

Mix BBQ sauce, ketchup, beef stock concentrate, ancho chili powder, salt, pepper, cornstarch, and 2 tbsp water. Set aside.

On medium, heat oil in a cast iron or non-stick skillet. Sauté onions until softened or slightly caramelized, about 5 minutes.

Add beef to pan, breaking up with a spoon or spatula. Sprinkle with salt and pepper and cook until browned and almost cooked through.

Add sauce to beef mixture. Stir to combine.

Simmer on low heat until beef is cooked through and sauce is slightly thickened, about 3-4 minutes.

Spoon ¼ meat mixture onto each of 4 toasted buns.

Serve with pickles.

Next ingredient: Soy sauce

Re: AUGUST 2021 RECIPE GAME

GenXmuse — Tue, 17 Aug 2021 16:44:41 GMT

Garlic and Ginger Bok Choy

Course: Main, Side Dish, vegetable

Cuisine: Asian

Author: LydiaF

Ingredients

2 teaspoons sesame oil
1 teaspoon grated fresh ginger
2 garlic cloves, sliced thinly
2 tablespoons soy sauce I used tamari
4 baby bok choy, cut in half lengthwise, root and leaves trimmed
1/4 cup water plus more as needed
1 tablespoon cornstarch or tapioca starch
sesame seeds for garnish

Instructions

Heat the sesame oil over medium heat in a wok or large skillet or dutch oven
Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burn
Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
Add 1/4 cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.

Next Ingredient: YUCCA PLANT (I bought some and would love some ideas!)

Re: AUGUST 2021 RECIPE GAME

Zhills — Tue, 17 Aug 2021 17:56:57 GMT

I've eaten Yucca fixed Cuban style. Pinterest has it pickled. It's kinda bland by itself.

Hope we get some ideas on here!

@GenXmuse wrote:

Next Ingredient: YUCCA PLANT (I bought some and would love some ideas!)

Re: AUGUST 2021 RECIPE GAME

GenXmuse — Wed, 18 Aug 2021 00:16:39 GMT

@Zhills wrote:
I've eaten Yucca fixed Cuban style. Pinterest has it pickled. It's kinda bland by itself.

Hope we get some ideas on here!

@GenXmuse wrote:

Next Ingredient: YUCCA PLANT (I bought some and would love some ideas!)

Oh wow! I've never had it and am wanting to try some new to me veggies and get out of my rut. I hope it's worth the trouble but at least I'll know either way!

Next Ingredient: YUCCA PLANT (I bought some and would love some ideas!)

Re: AUGUST 2021 RECIPE GAME

Zhills — Wed, 18 Aug 2021 00:33:39 GMT

To me, it tastes like a mixture of white turnip root and white potato. Awfully bland alone. It would not be on my usual veggie list. Try it...you might enjoy it!

It is served in the Cuban and Puerto Rican restaurants here. Often seasoned with mojo flavoring.

@GenXmuse wrote:

Next Ingredient: YUCCA PLANT (I bought some and would love some ideas!)