Cajun Shrimp Guacamole

Avocado, onions, and bell pepper combined with Cajun seasoned shrimp for one mighty tasty Cajun shrimp guacamole.

Chipotle Bacon Corn Salad

Smoky and spicy chipotle combined with sweet corn and savory bacon with garlic and red onion for extra yumminess. Serve as a side, snack, or even a salad topping!

Caramelized Onion Squash Galette

Butternut squash, perfectly complemented with sweetly savory caramelized onions and made even more awesome with a trio of cheeses.

Spicy Caramelized Onions

Sweetly smoky caramelized onions with a bit of heat.

Tom Yum

Tom Yum Noodle Soup - a Thai style hot and sour soup with shrimp, tomatoes, and shiitake mushrooms.

Spanish Okra

I'd gotten some okra, planning to make some Fried Okra. Then I got back and didn't feel like frying the okra. What to do? I looked around at what materials I had around and decided to make some Spanish Okra. I know okra's got a reputation for having a slimy goo when cooked. It's useful for thickening up dishes, but James likes to avoid the slimy feeling. Slicing the okra into small pieces, cooking with higher heat, and cooking alongside acidic ingredients all help decrease the goo, and they're all methods used in this recipe!

Do you like your okra thick and slimy or do you prefer to cook the slime out?

Spanish Okra

by CJ Huang

Okra, sliced and then simmered with tomatoes and onions for a Spanish Okra. Chili powder gives this dish an extra kick!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 8 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
193 grams	6.75 ounces		1	onion, diced
370 grams	13.125 ounces		1 can	tomatoes
421 grams	14 ounces		4 cups	okra, sliced	Fresh or frozen both work. I used frozen.
		1 tablespoon		chili powder

Methods:

	1. Gather all materials.
	2. Combine all materials, and cook until okra heated through and onion cooked.

Linked to: Your Whims Wednesday, Homestead Blog Hop, Artsy Fartsy Party, Traffic Jam, Friendship Friday, Meal Plan Monday, Fiesta Friday, Saturday Sparks, Inspire Me Monday, What's for Dinner?, Over the Moon, Tuesdays at Our Home, Inspire Me Monday, Hearth and Soul, Fabulous Party

Burger and Veggies Foil Pack

Layer some chopped veggies on top of a beef patty and wrap it in foil to make some burger and veggie foil packs.

Creamy Potato Leek Soup

A simple and creamy (dairy-free) potato leek soup. A hearty, flavorful soup.

Cheesy Guacamole

Combine guacamole with cheese for a synergistically flavorful cheesy guacamole.

Asian Cole Slaw

An Asian inspired cole slaw with peanuts, ginger, lime, and soy sauce flavorings.

Savory Oatmeal

Savory oatmeal made more efficient with an egg on top.

Sweet Potato Sausage and Kale Casserole

Savory sausage cooked up with sweet potatoes and tomatoes, then combined with kale.

Chicken Pot Pie

After making the pie crust, I needed to make the chicken pot pie filling. I'd never successfully made a chicken pot pie before, but I knew it needed chicken (obviously) and some mixed vegetables. I thought I'd throw some chopped onion in as well for additional flavor, and since there were already carrots and onion in the mix, I thought some celery would also go well. However, since I didn't have any, I substituted celery seed. I also threw in some oregano and bay leaves for good measure. The primary difference I made this time was that I just used gravy instead of using cornstarch and some combination of water, stock, milk, or cream as a thickener. I'm not sure why that made such a huge difference since gravy is basically drippings, corn starch, and some combination of water, milk, or cream, but it really did. Once the filling was complete, all that remained was making the crust. Although there's a wide variety of crusts available, I wanted to make an all butter pie crust, or pâté brisée, because that's what I think of as going with chicken pot pie, and I have it say, it was worth the effort! The entire apartment also smelled delicious while baking this pie!

Chicken Pot Pie

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			chicken, cooked and shredded
			2	onions, chopped
		1/2 teaspoon		oregano
			2	bay leaves, crushed
		2 cups		gravy	I wanted a drier pot pie so that not all the filling would come out, but if you wanted a more moist filling, you could add more gravy.
		1/2 teaspoon		celery seed	I didn't have any celery, but you could use 3 stalks (chopped) instead.
	12 ounces			mixed vegetables	I used carrots, corn, green beans, peas, and lima beans.
		1/4 teaspoon		pepper
			1	pie crust, bottom crust prebaked, top crust unbaked	I used carrots, corn, green beans, peas, and lima beans.

Methods:

1. Mix onions with gravy and cook until onions are translucent.
2. Add all remaining ingredients except pie crust and mix well over medium heat.
3. Pour filling into prebaked bottom crust, and form unbaked top crust over filling.
4. Poke some holes with a fork or cut some slits in the top crust before baking.
5. Bake at 350F until warmed through and top crust flaky.

Bruschetta

Chopped tomatoes and onion, mixed with basil, balsamic vinegar, garlic, and Parmesan cheese, then piled onto a toasted slice of Italian bread for serving.

Slow Cooker BBQ Chicken

Make your own slow cooker BBQ chicken on a bed of sweet potatoes for some delectable and flavorful sweet potatoes. A main dish and a side in one!

Sofritas

I'd heard about sofritas before, and even tried them at Chipotle, but I always thought it'd be some complex and time consuming recipe beyond what I'd be willing or able to make at home. Then I thought about it some more, and going through some of the flavors, it seemed like you could simply scramble tofu in an adobo tomato sauce. Not too difficult at all! Part of the trick is to use really firm tofu. I've gotten the best results with an extra firm "restaurant" style tofu. I'm not sure what makes a tofu "restaurant" style, but I find it easier to work with than the regular extra firm. I'm even gotten away with just draining really well and not pressing the tofu, my least favorite part of working with tofu. So with the time I saved not needing to press the tofu, I used pan frying it before cooking it in an adobo tomato sauce. Pan frying first is an optional step, although pan frying it first will result in a different texture compared to just cooking the tofu in sauce. Any way you make it, you're sure to enjoy these richly flavorful, spicy, and savory sofritas!

What's your favorite type of tofu to use? Why do you like it?

Sofritas

by CJ Huang

Enjoy sofritas at home! Simply braise tofu in a smoky adobo sauce for some richly flavorful, spicy, and savory sofritas. It's easier than you might think!

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4-6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
572 grams	20.25 ounces		3 blocks	tofu, drained	I used an extra firm Restaurant style tofu.
98 grams	3.5 ounces		1/2	onion, diced
		1 tablespoon		cilantro
113 grams	4 ounces	1/2 cup	1 small can	green chiles	You could also use roasted poblano peppers.
		1/2 teaspoon		cumin
		1/2 tablespoon		oregano
		2 tablespoons		tomato paste
		2 tablespoons		soy sauce
		1/2 teaspoon		pepper
		4 tablespoons		adobo sauce	I used about half actual sauce and half pureed peppers from a can of chipotle peppers in adobo sauce.
		1 tablespoon		apple cider vinegar
		1 tablespoon	3 cloves	garlic, minced
		1/2 cup		vegetable broth

Methods:

	1. Gather all materials.
	2. Form sauce by combining all materials except tofu.
	3. Wrap tofu in some cloth, and put between two cutting boards, adding a small weight to the top of the stack to press tofu. (Optional - I skipped this step since I used the extra firm Restaurant style tofu.)
	4. Cut tofu into quarters, and pan fry until sides crisp. (Optional - I only pan fried the two sides with a larger surface area and not all six sides.)
	5. Add sauce from Step 2 and scramble tofu.
	6. Continue to scramble tofu until desired size reached, fragrant, and sauce reduced to desired consistency.

Shared with: Tasty Tuesday, Wednesday Showcase, Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Freedom Friday, Throwback Thursday, Foodie FriDIY, Bloggers' Pit Stop, Pinworthy Projects, Saucy Saturday, Happiness is Homemade, What's for Dinner?, Sustainable Sunday, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth, What'd You Do This Weekend?, Turn It Up Tuesday

Falafel

We'd recently gone to a Mediterranean restaurant, and Bobert went crazy over their falafel. I thought I'd make him some baked falafel since he loved it so much and chickpeas have such a dense nutrient profile - with lots of protein, fiber, folate, and minerals. Bobert relished this baked falafel, and he kept asking for more, especially when he saw us eating it too. Little guy does not like getting left out! Bobert scarfed these falafel plain, and we enjoyed dipping these falafel in some tahini dip. Either way's yummy! :)

What's your favorite way to enjoy falafel?

Falafel

by CJ Huang

Chickpeas, cooked and then processed with garlic, onions, and many delectable herbs, formed into patties, and then baked into flavorful falafel.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 30 patties, approximately 1/6 cup each

Materials:

Mass	Weight	Volume	Number	Material	Notes
781 grams	27.675 ounces			chickpeas, cooked and drained	approximately 2 cups (12.75 ounces, 361 grams) dried chickpeas
30 grams	1 ounce	1 cup		parsley
414 grams	14.675 ounces		4	onions, diced
		4 teaspoons	4 cloves	garlic, minced
		1 teaspoon		cumin
		1 teaspoon		cilantro
		1 teaspoon		pepper
		1 teaspoon		salt
		1 teaspoon		chili pepper flakes
		1 teaspoon		baking powder

Methods:

	1. Gather all materials.
	2. Pulse together all materials until a homogeneous, coarse paste forms.
	3. Form into patties, then bake at 350F for 15 minutes. Serve with Tahini Dip.

Coconut Crusted Eggplant

With the sales on eggplant lately, I'd purchased another one. Eggplant's a vegetable I struggle with, honestly. I've made some tasty dishes with it, but for every tasty dish I've shared, there's lots of flops behind the scenes. However, we've enjoyed the crispness of this coconut crusted eggplant. The coconut flour really gave the eggplant a tropical flair, and the seasonings gave the eggplant just the right amount of flavor. Then baking crisped it all up even more. Next time, I want to try using coconut shreds instead since I'm thinking it'll result in an even crispier coating. I also used the usual eggplant (not sure what kind they are), and I'm thinking maybe using something with a small diameter, like a Chinese eggplant might make this snack or side more fun. :)

What are your thoughts on eggplant - love it, tolerate it, hate it?

Coconut Crusted Eggplant

by CJ Huang

Eggplant, dipped in an Asian-inspired sauce, then dredged in coconut flour and baked into crispy coconut crusted eggplant medallions.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4-6 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	eggplant
55 grams	2 ounces	1/4 cup		olive oil
		1 tablespoon		sesame oil
		1 tablespoon		apple cider vinegar
		1/2 teaspoon		garlic powder
		1/2 teaspoon		onion powder
		1 tablespoon		soy sauce
		1/2 teaspoon		black pepper
90 grams	3.25 ounces	10 tablespoons		coconut flour

Methods:

	1. Gather all materials.
	2. Combine soy sauce, oils, vinegar, garlic powder, onion powder, and black pepper.
	3. Thinly slice eggplant. I sliced mine about 1/8 - 1/4 inch thick.
	4. Dip each eggplant slice in mixture from Step 2.
	5. Cover each eggplant slice in coconut flour, and knock off any excess.
	6. Bake at 400F for 15 minutes on each side.

Shared with: Wednesday Showcase, Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Thursday Favorite Things, Freedom Friday, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Bloggers Pit Stop, Happiness is Homemade, What's for Dinner?, Sustainable Sunday, Nifty Thrifty Sunday, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?

Sour Cream Lime Dressing

We had some lettuce left over since we planned on making sandwiches and ended up eating something else. Since I hadn't planned on making salad, we just used random odds and ends we had around.

I like to make my own dressings, and we were feeling a bit of a Mexican craving (although clearly, not an authentic Mexican craving :P). I'm also a fan of quick and easy, so 4 ingredients! We used a sour cream base, and I think Greek yogurt would also work well. Then throw in some taco seasoning, lime, and onion. That's all you need. Just mix it all together and you've got your own sour cream lime dressing!

What's your favorite Mexican-inspired flavor?

Sour Cream Lime Dressing

by CJ Huang

Throw together a simple Mexican-inspired sour cream lime dressing with a mere 4 ingredients! Simple, fresh, and easy.

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 3/4 cup

Materials:

Mass	Weight	Volume	Number	Material	Notes
		2 teaspoons		taco seasoning
		1/2 cup		sour cream
			1/2	lime, juice	I threw in some of the pulp too.
			1/2	red onion, cut into small pieces

Methods:

	1. Gather all materials.
	2. Combine all materials and mix well.

Slow Cooker Beef Eggplant Stew

I'm definitely a fan of those slow cooker meals where you just dump everything into the slow cooker, set it, leave, and come back to deliciousness. But I'd also always heard if you browned the meat first, it'd bring an additional deepness and complexity to the flavor profile.

Well, only one way to find out - experimentation!

I went ahead and browned the beef before placing it into the slow cooker. And then, since I already had a pot out, I figured I might as well cook up the seasonings too. Then, into the slow cooker it all goes! However, instead of putting everything into the slow cooker like usual, I was a bit concerned the eggplant would get too mushy, so I added it later.

Would I make this slow cooker beef eggplant stew this way again? Maybe, but not if I'm looking for a slow cooker recipe. While the flavor of this dish significantly improved compared to my usual dump, set, and return method, I'm still a fan of its simplicity. I might make this recipe again if I've got more time (and planned ahead). To modify this dish for my usual dump, set, and eat method, I'd mix the flour with stock first, and then into the pot it all goes! Out comes a richly flavorful, slow cooker beef eggplant stew!

What about you - do you prefer browning your meats before using a slow cooker or throwing everything in at once?

Slow Cooker Beef Eggplant Stew

by CJ Huang

Thick and savory - you'll want to try this flavorful slow cooker beef eggplant stew flavored with garlic, thyme, and onions.

Prep time: 5 minutes
Cook time: 6 hours
Total time: 365 minutes
Yield: 8 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
473 grams	16.75 ounces	3.5 cups	2	onions, diced
466 grams	16.375 ounces	2 cups		beef stock
30 grams	1.125 ounces	1/4 cup		flour
447 grams	15.75 ounces	3.5 cups	5	carrots, chopped
348 grams	12.25 ounces	4 cups	2	eggplants, chopped
		1 tablespoon	3 cloves	garlic, minced
			4	bay leaves
		2 teaspoons		thyme
454 grams	1 pound			beef, chunked

Methods:

	1. Gather all materials.
	2. (optional) Brown beef in a bit of oil, then transfer to slow cooker.
	3. (optional) Brown onions in same pot used to brown beef. Add in garlic and thyme, then transfer to slow cooker.
	4. Pour stock into same pot, and mix in flour.
	5. Combine all materials in slow cooker. (Eggplant optional.)
	6. Stir in eggplant about 1-2 hours before mealtime (if not added in Step 5). Continue to cook in slow cooker until mealtime.