Sumac Onion Salad

Recipe from Unicorns in the Kitchen

Husband-Tested in Alice’s Kitchen
Makes 4-6 servings

This delectable and simple salad will immediately elevate any sandwich, wrap and plate. Very easy to prepare and so delicious! Here you see it served as a little salad and also inside the tempeh bacon, lettuce and tomato wrap.

2 red onions thinly sliced
1 cup parsley chopped (Can substitute cilantro, dill or green onions)
2 teaspoon sumac*
Juice of 1 lemon 
1 Tablespoon olive oil
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 teaspoon Aleppo pepper**

Peel the onions and slice them thinly crosswise or lengthwise. Place them in a bowl and make sure the onion slices are not sticking to each other. If they are, separate them using your hands or a fork.
Add the chopped parsley, sumac, lemon juice, olive oil, salt, pepper and Aleppo pepper to the onion. Mix well to combine.
Serve it immediately or cover and refrigerate for at least 30 minutes before serving it as a condiment or topping alongside kebabs, chicken or sandwiches.
Keeps up to 4 days in the fridge.

*Sumac is a spice that is popular in the Middle East. Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish. One of the most common uses for sumac is in the spice blend called za'atar.
**Aleppo pepper is about half as hot as the crushed red chile flakes you put on your pizza, and easily twice as flavorful. Like salt, Aleppo-style pepper is a flavor enhancer. It marries slow-building heat with earthy, cumin-y undertones and a little hit of fruity tang—and yes, it’s as delicious as it sounds. Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes.

One-Pan Orzo with Tuna & Tomatoes

Servings 3
Recipe from Albert Bevia of Spain on a Fork 
Husband-Tested in Alice’s Kitchen

This is a lick-your-plate kind of dish.  So good!  

1 small onion
6 cloves garlic
12 black, kalamata, or green pitted olives (I used kalamata olives.)  
1 teaspoon sweet paprika 
14.5 oz can diced tomatoes 
1 cup orzo (Use whole-wheat, if you can find it.)
2 cups vegetable broth 
2 cans tuna in olive oil (5 oz each) (Save the olive oil for this recipe.)
Handful fresh parsley, finely chopped
Pinch sea salt
Dash black pepper

Add the vegetable broth into a sauce pan and heat with a high heat.
Heat a large fry pan with a medium heat.
Meanwhile, finely chop the onion, roughly chop the garlic, cut the olives in half, finely chop the parsley and drain the cans of tuna into a sieve with a bowl underneath. (You’ll be using the reserved olive oil for the next step.)
Add the olive oil from the canned tuna into the hot fry pan, immediately add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the orzo, continue to mix, after 3 minutes and the orzo is lightly browned, add in the paprika, quickly mix together, then add in the canned diced tomatoes, season with sea salt & black pepper and add the black olives, mix together, then add in the hot broth, mix together, place a lid on the pan and lower to a low-medium heat, cook until the orzo is al dente. (check package instructions)
Once the orzo is cooked, remove the pan from the heat, add in the drained tuna and 2 Tablespoons of the finely chopped parsley, mix together until well mixed, sprinkle with more parsley.

Soy Curls Picatta Over Buttered Noodles (Vegan)

 

Recipe from Simply Veganized

Husband-Tested in Alice’s Kitchen

Serves 4

This was comfort food for certain.  I’ve cooked with soy curls just a few times.  We are amazed at how “meaty” it is.  The lemony sauce with the capers ticks all the boxes for me.  Serve this delicious dish with a crisp salad or roasted or air fried green beans for a perfect meal good enough for company.  You can purchase Butler Soy Curls through the Butler company or from Amazon.  The package of soy curls should be stored in an airtight container in the fridge and not the pantry. 

Eggless ribbon noodles (or other vegan pasta)

1-2 Tablespoons vegan butter for noodles

2 Tablespoons chopped fresh parsley

8 ounces Butler Soy Curls

3.5 cups No Chick’n Vegetable Broth

4 Tablespoons flour, divided (I used whole-wheat flour.)

1 lemon

Kosher salt, to taste

Freshly ground pepper, to taste

3 Tablespoons olive oil

1/4 cup vegan butter

1/2 cup white wine

1/4 cup capers, drained

Cook noodles according to package directions.  Toss with 2 Tablespoons vegan butter and parsley and set aside.

Bring 2 cups of the broth to a boil. Set aside and place the soy curls in the broth.  Soak the curls for 10 minutes.  Drain and squeeze out as much liquid as possible.  

Zest the lemon and add the zest to 3 Tablespoons of flour.  Season with salt and pepper.  Mix well and then toss the soy curls in the flour mixture.

In a large non-stick skillet over medium high heat, add the olive oil.  Place the soy curls in the skillet and sauté until well browned, approximately 8 minutes.  Place the soy curls on a plate and set aside.

Return the skillet to medium heat.  Melt the vegan butter and then whisk in the remaining 1 Tablespoon flour to create a roux.  Whisk until smooth, about 1-2 minutes.  Gradually stir in the remaining broth whisking continuously until it comes to a boil.  Add the juice of 1/2 the lemon, white wine and the capers.  Simmer 3 minutes, whisking occasionally.  Return the soy curls to the skillet and simmer 2-3 minutes.  

Serve the soy curls with the sauce over the noodles.

Instant Pot White Bean Stew (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Make 4 generous servings

This stew is just delish and perfect to serve on a rainy day.  Good enough for company, in our opinion.

Stew:

12 oz. (340 g) dried white beans, such as cannellini or great northern beans, soaked overnight*

3 medium shallots, peeled and diced

4 cloves garlic, peeled and chopped

3 stalks celery, sliced

1 large or 2 small to medium Yukon gold potatoes, scrubbed, peeled and grated (I didn’t bother peeling the potatoes.)

3 cups vegetable broth

1 ½ teaspoons ground cumin

1 teaspoon sweet or hot paprika

Bouquet Garni: 2 bay leaves + a few sprigs of flat-leaf parsley + a few sprigs of thyme, tied tightly together with kitchen twine

1 ½ - 2 teaspoons kosher salt

Freshly ground black pepper, to taste

1 (14.5 oz.) can crushed tomatoes

3 Tablespoons tomato paste

Gremolata Topping:

1 large handful of Italian flat-leaf parsley (leaves and stems)

1 large clove garlic, peeled and left whole

1 small lemon

Coarse or flaky sea salt

For Serving: (optional)

Lemon wedges

Extra-virgin olive oil

Crusty whole grain bread, toasted**

Pour the soaked and drained beans into the inner lining of the Instant Pot.  Add the vegetable broth, shallots, garlic, celery, grated potatoes, cumin, paprika, the bouquet garni, salt and pepper.  Stir to combine.  Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top.  (This prevents the tomatoes from the blocking the Instant Pot’s heat sensor and burning!)  Secure the lid and set the pressure release to Sealing. Select Pressure Cook setting at High pressure and set the cook time to 12 minutes.  When the time is up, press Cancel and allow a Natural Release.  While the stew is cooking, prepare the Gremolata Topping.  Roughly chop the parsley.  Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care not to zest the white pith of the lemon underneath the skin.  Mix the garlic and lemon zest into the parsley and chop until everything is finely minced.  Sprinkle with a bit of the coarse salt.  Set aside.  When the pressure has released and the pin has dropped, open the lid.  Taste for seasonings, adding more salt, if needed.  Fish out the bouquet garni and discard. Transfer the stew to bowls and top each bowl with some of the gremolata.  If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil over the stew.  Serve the whole grain toast.  Store the leftovers in the fridge for up to 4-5 days.

*To soak the beans, rinse them first.  Add them to a large bowl along with 1 ½ Tablespoons salt and enough water to cover the beans above 2 inches.  Stir until the salt has dissolved. Cover the bowl and leave it on the counter overnight.  The beans will swell during this time.  Drain and rinse the beans before using.

**To make Garlic Toast, lay slices of whole-grain bread on a cookie sheet.  Drizzle with a bit of olive oil.  Place the cookie sheet under the broiler.  Broil the bread until it’s toasty brown. Take the cookie sheet out of the oven and rub the raw garlic over the surface of the toast. Sprinkle with kosher salt (or sea salt) and freshly ground black pepper.  Flip the toast over to the other side and repeat the process.

Tofu Waldorf Salad (Vegan)

Recipe from Jordan Waddell

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

I was watching Jordan Waddell’s YouTube channel posting about lunches that can be enjoyed at work/school without a microwave or refrigerator.  She prepared three lunches that all looked good, but when she demonstrated this Tofu Waldorf Salad, she said that it was her favorite.  So, of course, I had to give it a go.  It was absolutely delicious.  If you have poultry seasoning and store bought hummus, this will be a cinch to put together.  When I made this the first time, I had neither and had to make the seasoning and the hummus.  (Recipes in the notes.)

1 package extra firm tofu, drained, pressed and cubed

2 Tablespoons poultry seasoning

½ lemon, zest and juice

¼ cup hummus

2 Tablespoon vegan mayonnaise

Kosher salt, to taste

Freshly ground pepper, to taste

½ cup red grapes, halved

2 celery stalks, chopped

¼ cup fresh parsley leaves, chopped

¼ cup sunflower seeds (or other seeds or nuts)

Preheat the oven to 375F. Toss the tofu cubes with the seasoning.  Bake on a parchment lined baking sheet for 375F for 15-20 minutes or until golden around the edges.  Meanwhile, whisk together in a large bowl the lemon juice, zest, hummus, salt and pepper.  Add the grapes, celery, parsley, sunflower seeds and then the tofu.  Mix gently until well combined.  Serve on toast or bread or over salad greens.

Poultry Seasoning:

2 teaspoons ground dried sage

1 ½ teaspoons ground dried thyme

1 teaspoon ground dried marjoram

¾ teaspoon ground dried rosemary

½ teaspoon ground nutmeg

½ teaspoon finely ground black pepper

Mix all the ingredients together in a small bowl.  Store in a glass jar with a tight fitting lid.

Homemade Hummus (Recipe can be halved.)

Recipe from Downshiftology

2 (15 oz.) cans chickpeas (Do not discard the liquid.)

1/3 cup or more chickpea liquid from the can (This is called aquafaba.)

½ cup tahini (This is sesame seed paste.)

¼ cup olive oil

2 lemons, juiced

2 cloves garlic

1 teaspoon ground cumin

½ teaspoon salt

Put all the ingredients in a high powered blender or food processor.  Blend until completely smooth.  Add more aquafaba, if you like a looser consistency.  Garnish with olive oil, paprika and/or parsley, if desired.

Pistachio-Crusted Cod

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Quick to prepare, this fish dish is a perfect way to have a scrumptious meal after work.  Pictured is how I served it with late summer produce.  I roasted Delicata Squash drizzled with a bit of olive oil and sprinkled it with thyme along with apples slices at 425F for 15 minutes and as it was roasting, I prepared the fish.  I added the baking sheet with the cod to another rack in the oven and added 14 minutes to the timer. When the timer went off, everything was cooked to perfection.  While the fish, squash and apples were cooking, I sliced up some local tomatoes and cut up a lime.  Delish!

4 cod fillets (about 6 oz. each) OR other firm white fish

Sea salt, to taste

Freshly ground pepper, to taste

½ cup unsalted pistachios, no shells

½ cup packed fresh parsley

1 large clove garlic

3 Tablespoons olive oil

Lemon or lime wedges for serving

Preheat the oven to 425F.  Line a rimmed baking sheet with parchment paper.  Place the fish fillets on the sheet; season with salt and pepper, and set aside.

In a food processor, pulse the pistachios, parsley, and garlic until coarsely chopped, about 15 seconds. (I used a mini food processor and it worked just fine.) With the machine running, add the oil in a steady stream; blend until the mixture is finely chopped.  Season with salt and pepper.

Top the fish with the pistachio mixture.  Roast until the fish is opaque throughout, 12-14 minutes.  Serve with lemon or lime wedges.

Nutritional Information: (1 of 4 servings) 307 calories; 18.5 g fat (2.5 g sat fat); 30.4 g protein; 4.9 g carb; 1.8 g fiber

Lemon Mint Freekeh Salad (Vegan)

Recipe from Bob’s Red Mill

Husband-Tested in Alice’s Kitchen

Makes 8 side servings or 4 main servings

Freekeh is a new food at our house.  It’s a whole grain full of fiber. It’s prepared like most whole grains, cooked in boiling water or broth. (Store uncooked freekeh in the fridge.)  Lemon Mint Freekeh Salad makes a great and filling lunch.  While the freekeh cooks and then cools a bit, prepare the lemony pesto and the rest of the salad ingredients. 

2½ cups water

1 cup Bob’s Red Mill Cracked Freekeh

2 cups fresh parsley

1 cup fresh mint

2 teaspoons lemon zest

½ cup fresh lemon juice

½ cup toasted pine nuts

¾ teaspoon kosher salt

½ teaspoon freshly ground pepper

1/3 cup olive oil

15 oz. cooked chickpeas (if canned, rinse and drain)

2 medium red bell peppers, diced

2 large tomatoes, diced

Bring water to a boil in a saucepan.  Add the freekeh, cover and reduce the heat to medium-low. Simmer until water is absorbed, about 20 minutes.  Drain any excess liquid and let freekeh cool for 30 minutes.  In a food processor or blender, puree parsley, mint, lemon zest and juice for 15 seconds.  Add the pine nuts, salt and pepper and puree until smooth, another 15 seconds.  With the machine running, slowly drizzle in olive oil.  Continue to process until smooth.  In a large bowl, toss the herb pesto with the freekeh, chickpeas, red bell peppers and tomatoes.  Serve immediately or chilled. 

How to Prepare Basic Freekeh:

Bring 2½ cups water and ½ teaspoon salt to a boil.  Add 1 cup cracked freekeh, cover and reduce the heat to medium-low.  Simmer until liquid is absorbed, about 20 minutes.  Remove from heat and let stand, covered , for 5 minutes.  Makes 4 servings (about 3 cups.)