Surethingjoemayo's profile page
Recipes
Broccolini, Cherry Tomato and Butter Bean Udon
By surethingjoemayo
Heat a large pot of salted water to a boil
- 1 to 1 1/2 Bundles Udon Noodles
- Oil, about 2-3 Tbs
- 3-6 Stalks of Broccolini, depending on size
- 1/2 tsp Red Pepepr Flakes
- Black Pepper
- Salt
- 10 Cherry Tomatoes, quartered
- 1/2 Cup Butter Beans/Lima Beans, drained and rinsed
- 1-2 tsp Italian Herbs
- Balsamic Vinegar, for drizzling
5-Minute Healthy Sautéed Cauliflower
By surethingjoemayo
Cut cauliflower florets into quarters and let sit for 5 minutes to bring out their hidden health benefits
- Optional:
- 1 lb cauliflower
- 5 TBS low-sodium chicken or vegetable broth
- 1 tsp turmeric
- Mediterranean Dressing
- 3 TBS extra virgin olive oil
- 2 tsp lemon juice
- 2 medium cloves garlic, pressed or chopped
- sea salt and pepper to taste
- 1 TBS chopped cashews
- 2 TBS Parmesan or Romano cheese
- 2 TBS chopped cilantro
- 1 TBS mango chutney
- 1 TBS chopped cilantro
Wheat Berry Salad
By surethingjoemayo
Combine wheat berries, water, and 2 tsp salt in a large saucepan over medium-high heat
- Citrus Dressing:
- 2 Cups soft wheat berries, rinsed
- 6 Cups water
- 2 tsp fine-grain salt
- Grated zest and juice of 1 orange
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp minced shallot
- 1/2 cup EVOO
- Fine grain sea salt,
- Fresh ground pepper
- Salad:
- 3 Generous handfuls spinach leaves, rinsed and stemmed
- 1 cup toasted pine nuts
- 1/2 cup crumbled feta
Brown Rice with Toasted Pine Nuts, Carmelized Shallots and Lemon Zest
By surethingjoemayo
While the brown rice is cooking, add pine nuts to a DRY skillet over medium heat
- 2 Tbsp Pine Nuts
- ½ Tsp Olive Oil
- 1 Shallot Diced Finely
- 1 Tsp Lemon Zest Divided In Two
- Brown Rice Prepared Per Instructions (Use Vegetable Or Chicken Stock To Cook The Rice - It's Much More Flavorful). Also, add ½ tsp of lemon zest to rice while cooking.
- 1 Tsp Butter
- Salt And Pepper To Taste
Brown Rice with Winter Squash and Cashews
By surethingjoemayo
Rinse and drain rice. Heat oil in a medium saucepan over medium-low heat
- 1 cup Short Grain Brown Rice
- 1 tbsp. Olive Oil
- 1 large Shallot, finely chopped (about ⅓ cup)
- 1 Garlic Clove, finely chopped
- 1 tsp. Ground Cumin
- 1 tsp. Ground Coriander
- 1 lb. Winter Squash Such As Butternut, peeled, seeded, and cut into ½-inch cubes (about 1 ½ cups)
- 2 ¼ cups Unsalted Vegetable Stock
- ¼ tsp. Salt (Can Omit If Stock And/Or Cashews Are Salted)
- ⅔ cup Roasted Unsalted Cashews
- Salt And Pepper
Savory Apples & Onions
By surethingjoemayo
Take 2 large apples (they are in season right now and are very cheap), wash and chop into cubes
- 2 large apples
- large sweet onion
- small dashes of salt, cumin, balsamic vinegar and the tiniest pat of butter (vegans can use olive oil).
Chili
By surethingjoemayo
- to to to serve it with some really sharp cheddar cheese shredded on top. My husband also likes to wrap it in a huge burrito tortilla w/ cheddar cheese, sliced grilled chicken, and Mexican crema for a kind of southwestern chili burrito.
- 2 2 2 T vegetable oil
- 2 2 2 onions, chopped
- 1 1 1 lb ground beef
- 1 1 1 lb beef sirloin, cubed
- 1 1 1 (14.5 oz) can peeled and diced tomatoes with juice
- 1 1 1 bottle dark beer (lighter beer will do in a pinch)
- 1 1 1 cup brewed coffee
- 2 2 2 (6 oz) cans tomato paste
- 1 1 1 (14 oz) can beef broth
- 2 2 2 T brown sugar
- 3 3 2 T chili powder (I sometimes add a teaspoon or 2 more)
- 1 1 1 T cumin seeds
- 1 1 1 T unsweetened cocoa powder
- 1 1 1 t dried oregano
- 1 1 1 t cayenne pepper
- 1 1 1 t ground coriander
- 1 1 1 t salt
- 2 2 2 (15 oz) cans kidney beans, drained
- 2 2 2 (15 oz) cans black beans, drained
- As far as covering the pot, I just kind of eyeball it. I usually don't cover it unless it seems like it's cooking down way too much. It really depends a lot on the heat that your low setting produces. Just keep an eye on it!
Smashed brocolli
By surethingjoemayo
- Broccoli
- 2 2 2 tablespoons extra-virgin olive oil
- Pinch Pinch of red pepper flakes
- 5 5 5 garlic cloves, coarsely chopped
- 1 1 1 bunch broccoli, about 1 pound, including stems, coarsely chopped
- 1 1 1 cup Chicken Stock
- 1/4 1/4 1/4 cup plain yogurt
- Sea salt and freshly ground black pepper
Giant Crusty & Creamy White Beans
By surethingjoemayo
Drain the beans, then heat the butter over medium-high heat in the widest skillet you've got
- 1/2 pound medium or large dried white beans, cooked.
- 3 Tbsp clarified butter
- Fine-grain sea salt
- 1 onion, coursely chopped
- 4 cloves garlic, chopped
- 6 or 7 leaves chard, leaves cut into wide ribbons and 1 or 2 stems cut into 1/2 inch pieces
- Freshly ground pepper
- EVOO for drizzling
- Fresh grated parmesan
Almond-Apricot Chicken with Mint Pesto
By surethingjoemayo
1. Preheat oven to 375 degrees
- 4 Boneless, skinless chicken breasts, (6 ounces each)
- ½ cup Sliced Almonds
- 2 oz. Goat Cheese
- 4 Dried Apricots, cut into ¼-inch pieces (3 tablespoons)
- Salt And Fresh Ground Pepper
- ⅓ cup Breadcrumbs
- 1 large Egg, lightly beaten
- 1 tbsp. Olive Oil
- Mint Pesto