Category Archives: Recipes

Homemade Fry Bread

Homemade Fry Bread


Ingredients

  • 2 cups unbleached flour
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons shortening
  • 2/3 to 3/4 cup water
  • Oil for deep-fat frying
  • Butter, honey and lemon juice, optional

Directions

  • Combine flour, dry milk powder, baking powder, and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in the center of each.
  • In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey, and fresh lemon juice.
Nutrition Facts

1 piece: 124 calories, 5g fat (1g saturated fat), 1mg cholesterol, 234mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.


Thank you for reading 🙂

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Mediterranean Dip

7-Layer Mediterranean Dip
https://www.everydaydiabeticrecipes.com/Appetizers/7-Layer-Mediterranean-Dip

What You’ll Need

  • 1/2 cup nonfat Greek yogurt
  • 3 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1 (10-ounce) container classic hummus
  • 1 tomato, diced
  • 1/2 cup diced cucumber
  • 1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup chopped roasted red pepper
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped parsley
  • Chopped Kalamata olives for garnish
  • Olive oil for drizzling

What to Do

  1. In a small bowl, combine yogurt, garlic, and salt; set aside.
  2. Spread hummus over a 10-inch round serving plate. Layer with tomatoes and cucumber. Dollop yogurt mixture and gently spread.
  3. Top with artichoke hearts, red peppers, feta cheese, and parsley. Sprinkle olives and drizzle with olive oil.

Notes

This is a great dip to serve with pita chips or fresh-cut veggies!

Thank you for reading 🙂

Marinara Sauce You Can Make~

What You’ll Need

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 2 (4-ounce) jars carrot baby food
  • 1/4 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

What to Do

  1. In a large saucepan over medium heat, heat oil. Cook onion and garlic 3 to 4 minutes, or until tender, stirring occasionally.
     
  2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 10 to 15 minutes.

Thank you for reading 🙂

Beef and Cabbage Skillet

EDR-Beefy-Cabbage-Skillet

What You’ll Need

  • 1 1/2 pound lean ground beef
  • 1 onion, chopped
  • 3/4 cup brown rice, uncooked
  • 3 cups cabbage, coarsely chopped
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 2 cups water
  • 1 (14-ounce) can low-sodium diced tomatoes, undrained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. In a large skillet over medium heat, saute the ground beef and onions 8 to 10 minutes, or until no longer pink. Drain excess liquid.
  2. Add remaining ingredients, mix well. Bring to a boil, then reduce heat to low and cover. Simmer for 35 to 40 minutes, or until rice is tender.

https://www.everydaydiabeticrecipes.com/Beef/Beefy-Cabbage-Skillet

Thank you for reading 🙂

Easy Lunches, For Work or Home

Eggs

Eggs are so long-lasting in the fridge that we always seem to have some around. You can make a fancy egg sandwich. You can try a million different frittatas depending on your leftovers situation, or practice your omelet moves. You can fold boiled or steamed eggs into mashed feta and top a flatbread. You can scramble eggs with spinach or chile crunch or salsa.

Make lunch feel egg-stra special (sorry) by whipping up a Dutch Baby—it only takes 10 minutes of active work. Pair your eggs with roasted kale and a sprinkle of turmeric. Or put them in a spicy taco.

Eggs are the essential ingredient in this veggie-enhanced pasta carbonara, too. We’re guessing we’re not the only ones craving big bowls of pasta.

Sandwiches

Nutella being spread on bread grated cheese in background.
Nutella grilled cheese is crunchy and melty and warm and just the right mix of salty and sweet.Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

If you’re looking for easy lunch ideas, grilled cheese is here for you. But you are also allowed to add soft-scrambled eggs. You should definitely consider gochujang if you have any in your fridge. Or salami and pickles. Or hot cherry peppers or kimchi. Seasoned mayo. Gruyere and caramelized onions. Tomatoes, once they’re good. And if you’re really getting into this eat-lunch-like-nobody’s-watching thing, there’s always Nutella Grilled Cheese.

Tacos

Sauté whatever vegetable or bean you have on hand in a nonstick skillet, then scramble in an egg. Add cheese if you want cheese. Transfer to a tortilla (I like to warm the tortilla directly on my gas burner, but be sure to watch carefully!) and top with hot sauce and/or salsa. Note: Before adding the egg, you may want to remove any greens like kale or spinach from the skillet and press out any liquid to avoid a soggy taco.

Cut last night’s leftovers into bite-sized pieces. Cooked chicken, grilled salmon, roasted broccoli, almost anything you’ve got, as long as it’s not, like, soup. Warm them up, wrap in a warmed tortilla, top with chopped cilantro if you have it and hot sauce if you like it.

Toast

Working from home is the time to get crazy with an open-faced sandwich on toast (or a rice cracker if you prefer.) Go savory with a smear of hummus, butter or vegan butter (we like this one), or avocado. That’s your creamy layer. Then, add whatever vegetables you have: chopped up pickled vegetables, leftover roasted veggies, a pile of spinach, whatever. Sometimes I put a chopped egg on top or a bit of smoked fish. The final step is a sprinkle of salt, red pepper flakes, hot sauce, or toasted seeds. Or take all of these layers, but put them on a roasted or steamed sweet potato.

nut butter with bananas on a rice cake
Almond butter, but better.Photo by Alex Lau, Food Styling by Rebecca Jurkevich

Power butter. Need we say more? We will. Smear it on your toast, then eat. Or top with sliced fruit or coconut chips or even bacon.

Not sure how to eat tinned fish? Toast is your friend. Try mashed avocado with smoked paprika and smoked fish on toast. Or mix some smoked paprika into mayo with a squeeze of lemon and some chopped garlic. Spread on toast, top with tinned fish, some chopped olives if you have a jar, plus a drizzle of oil.

Beans and Greens

Right when you wake up before you even brush your teeth, stick a pound of dried beans—no soaking required, we promise!—in a dutch oven or heavy-bottomed pot. Add a roughly chopped onion, a few smashed cloves of garlic, a sprig or two of rosemary or thyme, a sprinkle of red pepper flakes (or whole chile de Arbol, if you have one lying around), a big pinch of salt, and a serious glug of olive oil. Cover with water, bring to a boil, then reduce to a simmer and let it cook with the lid on until lunchtime. Add a handful of torn kale for the last few minutes, to wilt into the brothy, bean mixture. If you’re feeling luxe, serve with a fried egg on top.

Hummus Bowl

Photo of Salad with Power Sprinkle.
Hummus isn’t just for dipping.Photo by Joseph De Leo, Food Styling by Anna Stockwell

Smear hummus (homemade or storebought) on a plate. Top with things. Oh, you want recipes? We could eat this one every day all week. But meat works too, or any kind of beans, or just a swoosh of extra tahini or olive oil or a sprinkle of sumac or anything green.

Grain Bowl

We like to do a little prep-ahead to make this an easy assembly job when it’s time for lunch, but if you don’t mind doing a little cooking in the background of your day’s work, go for it. First, make a big batch of quinoa or farro or any other grain situation. Store your cooked grains in the fridge if you’re not ready to eat. For toppings, consider a mix of textures and flavors, including something crunchy and raw and something more sturdy and cooked, like roasted or steamed sweet potatoes or carrots or just a drained can of beans. Yes, you can repurpose your leftovers here and heat the whole thing up. Top with a fried or 7-minute simmered egg, or a scoop of silken tofu. Then garnish, garnish, garnish. Do herbs. Do crispy shallots or chopped peanuts or sesame seeds. Do fermented stuff like pickles or kimchi or kraut. Do feta or Parm or cojita. Do sauce (green sauce, hot sauce, harissa, thinned tahini, spicy tahini, salsa, chipotle + mayo, All Day Every Day Yogurt Sauce, peanut butter dressing, you get the idea.)

Anything that works as a grain bowl can also be a noodle bowl, though you may want to dress your noodles with the sauce first. We’re very in favor of ramen (have you tried these?) with ginger-scallion sauce, though we’ve been known to eat sesame noodles for days on end.

Popcorn Bowl

Image may contain Food and Popcorn
Meet the best homemade popcorn of your life.Photo by Chelsea Kyle, Food Styling by Emily Johnsonhttps://www.healthline.com/

We won’t promise that it’ll keep you feeling great all afternoon long, but yes, you can just make movie-theater-style popcorn at home and eat a bowl full of it for lunch. And sometimes that’s what you need to do.


Thank you for reading 🙂

Beef Suya~Western Africa Dish

Beef Suya


Ingredients

  • 1 cup salted peanuts
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons ground ginger
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 1 beef tri-tip roast or beef top sirloin steak (2 pounds), thinly sliced against the grain
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 medium onion, cut into wedges
  • 1 large tomato, cut into wedges
  • Fresh cilantro leaves

Directions

  • Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined.
  • Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade.
  • Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato, and cilantro.
Nutrition Facts

1 kabob: 329 calories, 21g fat (5g saturated fat), 68mg cholesterol, 405mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 29g protein.


Thank you for reading 🙂

Pressure Cooker Spiced Short Ribs

Pressure-Cooker Spiced Short Ribs


Ingredients

  • 1 tablespoon olive oil
  • 6 pounds bone-in beef short ribs
  • 2 tablespoons butter
  • 1 medium leek (white portion only), finely chopped
  • 1 garlic clove, minced
  • 1 cup chicken stock
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ground mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 2 teaspoons celery salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pepper

Directions

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside.
  • Add butter to the pressure cooker. When melted, cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to the pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
  • In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.
Nutrition Facts

1 serving: 232 calories, 14g fat (6g saturated fat), 60mg cholesterol, 324mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 20g protein.


Thank you for reading 🙂

Tortilla Bake Recipe

Fold-Over Tortilla Bake

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 cup enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 flour or corn tortillas (6 inches)
  • 6 ounces cream cheese, softened
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 cup shredded Monterey Jack cheese
  • Minced fresh cilantro, optional

Directions

  • In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13×9-in. baking dish. Set aside.
  • Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
  • Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts

2 tortillas: 473 calories, 25g fat (10g saturated fat), 69mg cholesterol, 1138mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 27g protein.


Thank you for reading 🙂