Category: Uncategorized

Uncategorized

Smoky Chicken Fajitas

/

This recipe came out of my first serious attempt at meal prepping for the week. I had gone to Costco, bought whatever vegetables looked good, and decided it was time to be intentional about dinners instead of scrambling every night.

They’re simple, but the homemade spice blend makes them feel bold and satisfying. Cooking the chicken whole in a hot cast iron pan keeps it juicy, and letting it get real color before flipping makes all the difference. The peppers and onions soak up the browned bits in the pan, and a squeeze of fresh lime at the end pulls everything together.

I tend to focus on whole ingredients and lots of vegetables — most of the time — and this recipe hits that sweet spot of flavorful, fresh, and practical.

If you’re just starting to meal prep — or just trying to make weeknights easier — this is a great place to begin.

Ingredients

Smoky Fajita Seasoning

  • 1½ tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Pinch cayenne (optional)
  • 2 tbsp avocado oil

For the Fajitas

  • 1 lb chicken breast
  • 3 bell peppers (mixed colors)
  • 1 large onion
  • 2 limes
  • Tortillas

For Serving

  • Prepared guacamole
  • Pico de gallo
  • Sour cream
  • Extra lime wedges

Instructions

1. Marinate the Chicken

In a small bowl, combine all dry spices.

Pound the chicken breasts to an even thickness so they cook evenly.

Place chicken in a gallon zip-top bag. Add the spice mixture and shake to coat. Add the avocado oil and massage gently to distribute.

Marinate for at least 30 minutes, or up to 2 days in the refrigerator.

2. Prep the Vegetables

Slice bell peppers and onion into strips.

If meal prepping, you can stop here and refrigerate everything until ready to cook.

3. Cook the Chicken

Heat a cast iron pan over medium-high heat. Add a small drizzle of avocado oil.

When hot, place chicken in the pan. Cook for about 4 minutes per side (adjusting for thickness). Turn only once. Let it develop real color before flipping.

Remove chicken to a plate and let rest for 5–8 minutes.

4. Cook the Peppers and Onions

In the same pan, add sliced onions and peppers. Sauté until tender and lightly charred.

Squeeze the juice of one lime over the vegetables to deglaze the pan and lift the browned bits. Transfer to a serving dish.

5. Slice and Finish

Slice chicken against the grain into bite-size strips.

Return briefly to the hot pan (about 1 minute) to rewarm. Squeeze fresh lime juice over the chicken before transferring to the serving dish.

Serve

Serve with warm tortillas, guacamole, pico de gallo, sour cream, and extra lime wedges.

Notes

  • Don’t overcrowd the pan — this ensures proper browning.
  • Turning the chicken only once helps build a flavorful crust.
  • For extra smoky depth, add a pinch of chipotle powder to the spice mix.

Uncategorized

Israeli CousCous Salad

/

Couscous Base (Warm + Spiced)

  • 1 cup Israeli couscous
  • 1 cup finely chopped yellow onion
  • ~¼ cup olive oil
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ tsp kosher salt
  • 1½–2 cups vegetable broth (per package instructions)

🌈 Fresh Chopped Vegetables

  • 1 cup chopped bell peppers (red, orange, yellow mix)
  • 1 english cucumber, chopped
  • 1 cup chopped roma tomato

🌿 Greens & Herbs

  • 1 bunch kale, finely chopped (about 4 cups)
  • 1 cup chopped fresh parsley
  • 3 tbsp chopped fresh basil
  • 1 cup chopped green onion (mostly tops)
  • Juice of 3 limes (should be at least 1/4 cup)
  • Kosher salt, to taste
  • Freshly ground black pepper

Step 1 – Build the Flavor Base

In a large sauce pan over medium heat, add olive oil and finely chopped onion.
Sauté until soft and lightly golden.

Add curry powder, cumin, sweet paprika, and salt.
Stir and allow spices to bloom in the oil for 30–60 seconds until fragrant.

Add Israeli couscous and toast lightly in the spiced oil for 1–2 minutes.

Pour in vegetable broth and cook about 10 minutes or according to package directions until tender and liquid is absorbed. Add a little vegetable broth as needed. Do not overcook – aim for al dente.

Remove from heat and let cool slightly — the couscous should be warm, not hot.

Step 2 – Prepare the Greens

While the cous cous is simmering.

In a large bowl, add finely chopped kale.
Sprinkle with a pinch of kosher salt and the juice of 3 limes.

Massage thoroughly until the kale softens and darkens slightly.

Add parsley, basil, green onion, and freshly ground black pepper.

Step 3 – Add Fresh Vegetables

Fold in chopped bell peppers, cucumber, and tomato.

Step 4 – Bring It Together

While the couscous is still warm (but not hot), fold it into the greens and vegetables.

The residual warmth gently wilts the kale and emulsifies with the lime and olive oil, creating a cohesive, bright dressing effect.

Taste and adjust salt or lime as needed.

Refrigerate until ready to serve.

Uncategorized

Saffron Yogurt Chicken Kabobs

/

Saffron Yogurt Chicken

  • 1 lb chicken breast, cubed
  • ½ cup Greek yogurt
  • 1 tbsp bloomed saffron water (see Bloomed Saffron)
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp white pepper (or black pepper if preferred)
  • Kosher salt for finishing

Bloomed Saffron (Make Ahead)

  • ½ tsp ground saffron
  • ¼ cup hot water

Bloom saffron in hot water; leftover saffron water can be saved in the refrigerator

Marinate & Cook Chicken

  1. In a bowl, combine Greek yogurt, 1 tbsp saffron bloom, olive oil, ½ tsp salt, and ½ tsp white pepper.
  2. Add cubed chicken and toss to coat. Marinate at least 30 minutes but up to 24 hours.
  3. Heat a cast iron grill pan over medium-high heat.
  4. Add 2 tbsp avocado oil
  5. Cook chicken skewers ~5 min per side until golden and cooked through.
  6. Sprinkle lightly with kosher salt before resting.

Salads

Orzo Salad

/

Ingredients:

  • 16 oz orzo pasta
  • 1/4 cup extra-virgin olive oil, divided
  • 1/2 cup freshly squeezed lemon juice (about 4 lemons)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional for a vegan version)
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 6oz tub of pre-washed baby spinach, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
  • Slivered almonds and dried cranberries (optional)

Instructions:

  1. Cook the Orzo:
    • Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drizzle with 1 tablespoon of olive oil to prevent sticking, and set aside.
  2. Prepare the Dressing:
    • In a small bowl, whisk together the lemon juice, Dijon mustard, honey, sea salt, and black pepper. Slowly drizzle in the remaining olive oil while whisking to create a smooth emulsion.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked orzo, red onion, and chopped spinach. Pour the dressing over the salad and toss to combine.
  4. Add Fresh Herbs and Optional Ingredients:
    • Gently fold in the chopped basil, parsley, and crumbled feta (if using). If you like a little kick, sprinkle in the crushed red pepper flakes. The almonds and cranberries add a little crunch and sweetness.
  5. Chill and Serve:
    • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a quick toss and adjust the seasoning if needed.
  6. Enjoy:
    • Serve the orzo salad chilled, either as a side dish or a light main course.

Notes:

Freshly squeezed lemon juice makes this salad.

Uncategorized

The Best Vegan Mac and Cheese (So Far)

/

We have been tweaking this recipe each time we make it and it keeps getting better and better. Enjoy!!

Servings: 8

Ingredients:

  • 4 quarts water
  • 1 tablespoon sea salt
  • 16 oz macaroni
  • 4 tablespoons vegan butter, divided (or olive oil)
  • 2 cups potatoes, peeled and chopped
  • 1/2 cup carrots, peeled and chopped
  • 1 small onion, peeled and chopped
  • 2 cups water
  • 1 cup raw cashews
  • 2 teaspoons sea salt
  • 1 tablespoon chopped garlic
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, squeezed
  • 1/2 teaspoon black pepper
  • 1 finely chopped jalapeño
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast
  • Additional 2 tablespoons nutritional yeast for topping

Instructions:

  1. Cook the Pasta:
    • Bring 4 quarts of water to a boil in a large pot.
    • Add 1 tablespoon of sea salt and the macaroni. Cook according to the package instructions until al dente. Drain and rinse the pasta with cold water to stop the cooking process. Set aside.
  2. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  3. Prepare the Sauce:
    • Soak the raw cashews in 1 cup of hot water to soften while you begin the other steps.
    • In a medium pot, combine the potatoes, carrots, onion, and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until vegetables are tender.
    • In a blender, first blend the soaked cashews (including the soaking water) until almost smooth.
    • Then, add the softened vegetables, water from the pot, chopped garlic, Dijon mustard, lemon juice, black pepper, jalapeño, cayenne pepper, paprika, and 2 tablespoons of nutritional yeast.
    • Blend until smooth and creamy. Depending on your blender size, you may need to do this in two batches.
    • Add additonal water if sauce is too thick. Should pour easily; it will thicken in oven.
    • Taste sauce and adjust seasoning.
  4. Combine Pasta and Sauce:
    • In the large pot used for the pasta, melt 2 tablespoons of vegan butter over medium heat.
    • Add the drained macaroni back to the pot, then pour the blended sauce over the pasta. Stir to coat the pasta evenly.
  5. Prepare for Baking:
    • Grease a 9 x 13-inch glass baking dish with the remaining 2 tablespoons of vegan butter.
    • Pour the macaroni mixture into the prepared dish.
    • Sprinkle the additional 2 tablespoons of nutritional yeast and paprika on top.
  6. Bake:
    • Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and the edges are bubbling.
  7. Serve:
    • Remove from the oven and let it cool slightly before serving.

.

Uncategorized

Fusion Fried Rice

/

Fusion Fried Rice – this is a blend of American, Chinese, Persian, and Thai influences and it is my go to for using up leftovers. We tried it with the leftover turkey from Thanksgiving this year and it worked just fine.

I have fond memories of a Thai friend of my mom’s cooking his version of fried rice for us as young kids. He used lots of eggs and some secret fish sauce along with other mystery ingredients. I have never been able to exactly recreate that deliciousness but I will keep trying.

The Persian members of my family insist that no rice is as good as basmati so I almost always use that type of rice. But really, brown rice, jasmine rice, anything tastes great. The ease of this recipe is that you just keep the general proportions of ingredients but substitute whatever you have on hand.

If you have the energy and the time, try adding fresh minced garlic and ginger when you add in the veggies. I add up to a tablespoon of each. Add some fish oil if you like it. (Please tell me the perfect thai fish oil for fried rice if you know it!) And garnish with something bright, fresh and green, like cilantro leaves or chopped green onion and some sesame oil. But seriously, only if you are feeling it, because it will taste just fine without.

Also use a big wok. It just makes it easier to toss everything together.

Ingredients for 4 servings:

3 cups cooked, cold basmati white rice

4 cups fresh veggies (whatever you have leftover in the fridge). I often find myself using bell peppers, onions, baby broccoli, and carrots but whatever you use is fine. Just cut into equal bite sized pieces and you can cook them all at the same time.

1/2 lb protein (chicken, beef, shrimp, or tofu – your choice), sliced or cubed into small pieces and marinated in a mix of about 1 tbsp cornstarch and either saki, mirin, or soy sauce –

2 tbsp oyster sauce

2 tbsp soy sauce

Hot chili oil (adjust to your spice preference)

Red pepper flakes.

Toasted sesame seeds (you can buy these in the Asian section of most grocery stores or just use regular sesame seeds and fry with the veggies or skip it, whatever!)

3 eggs, lightly beaten

Step 1: Prepare the Rice

If you don’t already have 3 cups of cold rice you will start by preparing your rice (one cup dry will yield 3 cups cooked) according to the package directions. Prep the rest of the ingredients while it cooks and let it cool as much as possible before proceeding. Cold rice ensures that each grain remains separate and doesn’t turn mushy during the stir-frying process, however I have made it plenty of times without cooling and as long as you don’t overcook it to begin with it will come out ok.

Step 2: Marinate the Protein

The marinade is easy, and ups the flavor and tenderness of the protein. If you are using already cooked leftovers, there is no need to marinate. Marinate your choice of chicken, beef, shrimp, or tofu in a mixture of about 1 tbsp cornstarch and either saki, mirin, or soy sauce. Allow it to sit for 15-20 minutes to absorb the flavors while you prepare the rest of the ingredients.

Step 3: Chop Your Veggies

Chop them into evenly bite-sized pieces for a visually appealing and texturally satisfying dish. The more colorful, the better. 1/2 cup frozen peas and carrots along with some fresh chopped onion will work if that’s all you got.

Step 4: Coat your eggs

Pour about half of the beaten eggs into the cold rice and stir to coat. Reserve the remaining eggs and set the rice aside for now. If the rice is hot just do your best to quickly coat the rice. If the eggs start to scramble its ok. It will still taste great.

Step 5: Time to stir fry

In a large skillet or wok, heat a bit of peanut or avocado oil over medium-high heat. Both of these oils have high smoke points. If you don’t have them just use whatever! Add in your protein and stirfry but let it sit a bit so it browns nicely.

After a minute or two add in your chopped veggies (and any ginger/ garlic or sesame seeds) and continue to stir-fry until they begin to soften and turn vibrant in color. Again a little browning will only enhance the flavors. Shake some red pepper flakes over everything about now.

Next up, add your rice. Add your cooked, cold rice to the skillet and gently stir-fry everything together, push the rice to the side and pour in remaining egg and scramble. Continue stirfrying everything together until the grains of rice separate.

Now drizzle in your sauces and chili oil and continue stir frying until everything is mixed well. Taste for seasoning and adjust if necessary.

So there you have it! Hope you enjoy whatever you create and would love if you share a picture with us.

Low Carb

Get Your Protein; Mushroom and Hamburger Soup

/

The inspiration for this recipe began with a Hungarian Mushroom Soup from Allrecipes during one of those frigid Nebraska Januaries that practically demand a steaming bowl of something comforting. I adapted it by adding ground beef to boost the protein and make it a heartier, more satisfying meal.

I originally wrote this in March, sitting in shorts and a tank top in 81-degree sunshine — while a blizzard was in the forecast for the next day. Classic Nebraska. And exactly why a good soup recipe is always worth having on hand.

INGREDIENTS

  • 1 lb lean ground beef
  • 2 tablespoons unsalted butter 
  • 2 tablespoons EVOO
  • 1 medium yellow onion,chopped
  • 1 pound fresh mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 2 teaspoons dried dill weed
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • ½ cup sour cream
  • ¼ cup chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • ground black pepper to taste

Here’s a quick rundown of how I approached the original recipe:

  1. Step 1: In a large dutch oven brown the ground beef. Drain off any grease. Remove from pan and set aside.
  2. Step 2: Melt the butter with the EVOO, stir in the sliced mushrooms coating them and then let them sit until they release their moisture. Allow it to evaporate and slightly brown the mushrooms. Add onion and sautee until translucent. Add paprika, salt and pepper and fry one minute.
  3. Step 3: Add dill, soy sauce, reserved ground beef and beef broth. Cover and simmer about 15 minutes.
  4. Step 4: Whisk flour into milk until completely blended and then stir into soup. Simmer covered another 15 minutes.
  5. Step 5: Add sour cream, parsley, and lemon juice and stir on low until heated through. Correct seasoning and serve.

Uncategorized

Quinoa Spinach & Sun Dried Tomatoes

/
It’s Vegetarian Week Again
  • 2/3 cup cooked tri-color quinoa
  • 1 clove garlic, minced
  • 2 sun dried tomatoes in oil, chopped
  • 1 tbsp EVOO
  • 1/4 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp balsalmic vinegar
  • 2 cups coarsely chopped fresh spinach leaves
  • 1 tbsp sliced toasted almonds
  • 1 oz feta cheese

Heat olive oil in medium frying pan until hot. Add garlic and pepper flakes and saute for a minute or two. Stir in cooked quinoa, tomatoes and spinach and saute until spinach just wilts. Sprinkle with salt and vinegar. Gently fold in crumbled feta cheese. Put in serving bowl and top with almonds. (Serves 1)

Uncategorized

Spinach Fettuccine

/ 
3 eggs
240 g - 360 g all purpose flour
2 tbsp olive oil
1 tsp kosher salt
6 ounces fresh or frozen spinach

I bought a pasta roller attachment for my Kitchen Aid mixer and tried it for the first time last night. It was so easy compared to the hand crank I used before. I can see a lot more fresh pasta in my future.

I read a bunch of different recipes to see easiest way to add in spinach and settled on a puree.

Steam 6 ounces fresh spinach until bright green and softened, if using frozen defrost it first, about 2-4 minutes. Let cool and use a cheesecloth or paper towel to squeeze out all the liquid. Puree spinach with olive oil and salt. (I used a hand blender). It will give you about 1/2 cup puree.

Put 240g of flour in Kitchenaid mixing bowl. Make a hole in the center and add in the eggs and the puree. Use the all purpose paddle to combine into a rough dough. Switch to the dough hook and knead for about 10 minutes adding in more flour as needed to create a smooth elastic dough that is not too sticky.

Shape the dough into a disc and wrap in plastic wrap and allow it to rest in the refrigerator for at least 30 minutes and up to a couple of days.

Cut the dough into eight pieces and flatten each to a rough rectangle. Feed it through setting one on the machine (speed of 2). Fold into thirds and feed again. Dust with flour to keep it from sticking.

Feed each piece once through settings 2,3,4 and 5.

Switch to the fettuccine cutting attachment. Using a speed of 5, cut each sheet into noodles. I have a pasta dryer I hang them on but you could just dust with flour and pile them onto a tray.

This recipe gave three generous main dish portions.

I made a quick alfredo sauce and topped with air fried broccoli, carrots and yellow peppers.