I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.
This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.
I know y’all want the recipe first and more info and tips afterward, so here ya go:
Spanish Tortilla (serves 4)
1 large potato, peeled and sliced very thinly
1 sweet onion, diced
1 bell pepper, color of your choice (I used green)
1 clove garlic, minced
3 T butter
1/4 c half and half
1/2 c shredded cheese, your choice
1/2 c Cooked bacon crumbles
Chopped green onion for garnish
Using half of the butter, sauté onion and pepper until softened and onions are clear, about five minutes on medium.
Add remaining butter, allow to melt, coat pan, and add potatoes so they are separated and evenly dispersed throughout the pan.
Cook on low until potatoes are translucent, about five to 10 minutes on medium.
While potatoes are cooking, in a mixing bowl crack eggs, add half-and-half. Add salt and pepper, beat vigorously until well blended.
Remove pan from heat, pour egg mixture over top of vegetables make sure egg mixture is evenly distributed throughout the pan, covering veggies.
Top with bacon crumbles and shredded cheese.
Bake at 350 for between 12 and 18 minutes, until eggs are set and cooked through.
Allow to cool to room temp, slice, and top with chopped green onion for garnish.
Serve with avocado and corn salsa, recipe be found here. This makes a great dinner or breakfast or whenever. It’s relatively inexpensive, it’s very tasty, and it is a good use of veggies.
Other good veggies to include are zucchini (saute in butter with onions), or tomatoes (place thin slices on the very top after all of the ingredients are in the pan). Regarding the potatoes, I used a knife and thinly sliced the potatoes into circles, but you can use a mandoline if you have one.
You need to use a pan that is oven-safe. If you don’t have one, you can cook your tortilla on the stove. Instead of turning off the stove in step 5, turn down the heat to low, add egg mixture. Once the eggs have set around the edges, using a spatula, loosen the edges, and wiggle your spatula under the tortilla, and gently flip it over. Cook until both sides of the tortilla are set and cooked throughout.
Spanish Tortillas are not bread-based, in fact, there is zero bread involved. Spanish Tortillas are more like frittatas or a crustless quiche- the only constant ingredients are eggs and potatoes. The rest of the ingredients are up to you. It’s a great way to use veggies and cheese hanging around your fridge.
They are great for any meal. Add a side of fruit for breakfast, or a bright salad with a tangy vinaigrette for lunch or dinner.
For those of you who follow me on Instagram, you may remember that I posted pics of my soup extravaganza on Saturday.
I made two batches of soup: one of potato cheese soup (recipe here), and today’s recipe: broccoli cheese soup!
I’ve been told it tastes like Panera’s, but I’ve never had their broccoli cheese soup. I’ll take it as a compliment.
I added a little cooked, puréed cauliflower to the white sauce to give it a little more body. Also, it’s great for adding a little extra veggies to the soup!
Easy Broccoli Cheese Soup
8 cups chicken or vegetable broth
1 cup celery
1 cup carrots
2 cups onions
1 T. Garlic, minced
4 T. Butter, divided
2 bay leaves
2 Tablespoons AP flour
1.5 cups whole milk
4 cups cheese (I like medium cheddar, but you could use colby, or a sharper cheddar)
In a large stockpot, melt 2 Tablespoons of butter and saute onions until clear and slightly browned.
Add carrots and celery, cook for another 5-10 minutes, until veggies are soft.
Add all of the chicken broth/stock, broccoli, and bay leaves. Cover pot and cook on low for 10-20 minutes.
In a smaller pot, melt the remaining 2 T. of butter. Sprinkle melted butter with AP flour and stir until paste forms over low heat. The paste should brown slightly- DON’T BURN IT!
Pour milk into the flour/butter paste and whisk briskly. You do not want lumps. Cook over low heat until the mixture thickens. This may take a few minutes. As the mixture thickens and there are no lumps, add the cheese slowly, about 1/2 cup at a time, until it is incorporated/melted into the sauce. Once the sauce with complete, remove from heat.
Mix in cooked/pureed cauliflower to the cheese sauce.
Add the cheese sauce to the soup mixture slowly, stirring constantly. Once it is fully mixed, remove the bay leaves, season dry mustard, cayenne, salt, and pepper.
Simmer soup for another 5-10 minutes, allowing spices and flavors to meld.
Serve Soup hot with crusty French bread. Resist the urge not to eat it all in one sitting.
This recipe makes about 10-12 servings of soup. It can be frozen. And it makes a great gift!
You may have noticed that BRC Bowls is a regular item on our weekly meal plan posts.
Beans and Rice are pantry staples in our home. You can do a lot with both, but the BRC bowl is a quick, easy, and healthy meal that everyone in our home can agree on. If I’ve got more time, I can add roasted veggies too.
We use vegetarian, fat-free refried beans because a lot of commercially made refried beans contain lard, and since I’ve got a small vegetarian in the house, I gotta keep meals vegetarian as often as possible.
It’s also a great recipe to make extra servings of and store in the fridge for lunches throughout the week.
Here is the basic recipe:
Bean, Rice, & Cheese Bowls
1 large can refried beans– approx. 28 ounces (or make your own from scratch), heated per package directions. Sometimes we use Ranch-style Beans instead.
Rice (I usually make 2 cups rice with 4 cups veggie broth so we have lots of leftovers)- The variety of rice is up to you, but we love jasmine or basmati rice. Did you know that you can freeze cooked rice in portions?
Cheese- your choice of variety. I really like the Mexican blend, which generally consists of a blend of Monterey Jack Cheese, Cheddar Cheese, Queso Quesadilla, And Asadero Cheese.
Roasted vegetables (optional, but I recommend). I like to roast onions, garlic, bell peppers, potatoes, broccoli, and carrots. Cut them up into bite-size pieces, toss in avocado oil, sprinkle with kosher salt and freshly cracked pepper. Roast in the oven on a baking sheet for 30-ish minutes at 450 degrees. You can also add 2 T. of fresh lime juice for some zest.
Once all ingredients are cooked, assemble individual bowls as follows (from the bottom up):
You can do it in whatever amount each person wants. Kids don’t like cheese? Skip it. Watching your carbs? Go easy on the rice.
As I said before I make a few extra servings in leftover containers and stash them into the fridge for lunches later in the week. The girl kiddo loves rice with butter for lunch, so I always make extra rice for her.
I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.
It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!
I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour. Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.
I found Right Rice at Grocery Outlet, but you can also order it on Amazon. You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.
Hearty Veggie Soup
1 large onion, diced (about 2 cups)
1 cup carrots, peeled and chopped
1 cup celery, diced
1 cup bell pepper, diced (I used green)
2 T. cooking oil (your choice)
3 cloves garlic, minced
2 green or yellow zucchini (whatever is in season or you have on hand)
2 quarts veggie stock
2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
Have you tried the new Beyond Burgers? We had them for dinner a few weeks ago and they are really good.
Denny’s is offering a FREE Beyond Burger with the purchase of any beverage at all participating locations on January 30 from 11am to 10pm, while supplies last. As the first restaurant group within the family dining category to offer a 100% plant-based protein option made with Beyond Meat to its menu, Denny’s is meeting guests’ desire to move toward a flexitarian diet.
The Beyond Burger at Denny’s features a 100% plant-based “meat” patty topped with sliced tomatoes and onions, lettuce, pickles, American cheese, and All-American sauce on a multigrain bun. If you want it vegan, skip the cheese, sauce, and bun and have it lettuce wrapped!
Not all locations are participating, so I suggest calling the location you plan on visiting in advance to double-check. For more information about this deal, click here.
I realized the other day when searching for my chili recipe on my blog so I could share it with someone on Facebook, that I have not posted my chili recipe, ever! Which is weird, because I make it at least once a month.
What I love about making chili in the crockpot is that you can use either fresh, frozen, or canned veggies, it really depends on what you have in your house, and what your budget is.
Because I get vegetables and fruit twice a month at our local co-op, frequently I will have fresh vegetables that I have diced or prepared and put into Ziploc bags to store in the freezer. It ensures that we have nutritious vegetables with no additives at our fingertips throughout the month.
Another great thing about this chili recipe is you can make it vegetarian, you can put meat in it, or you can make a vegan! This recipe is naturally gluten-free.
1 pound of meat (optional) I usually use ground pork, but other good choices include ground beef, ground chicken, ground turkey, or bite-sized pieces of stew meat. If you want a meat substitute, I like these crumbles from Beyond Meat.
One can black beans, drained and rinsed
One can kidney beans, drained and rinsed
3T chili powder
Salt and pepper as needed
Optional, but delicious:
1 cup corn niblets. If you use canned corn, drain and rinse it prior to adding.
If you do not care for black or kidney beans, you can swap in Northern beans, or navy beans.
Personally, I like to brown the meat on the stove prior to adding it to the slow cooker. In a heavy-bottomed saucepan or Dutch Oven, heat avocado oil and brown meat until thoroughly cooked/browned.
Add onions and peppers, cook until onions are clear and fragrant, about 10 minutes.
Add garlic, and cook, stirring often until garlic is fragrant about 5 to 10 minutes.
If your pan has a lot of brown food remnants on the bottom, I recommend taking 2 to 4 tablespoons of liquid (you can use water) and pour it in the pan stirring and scraping all the yummy brown stuff off the bottom. This is where all the flavor lives.
Pour all of the ingredients from the pot into your slow cooker.
Add remaining ingredients, place lid on the slow cooker and cook on low for 6 to 8 hours.
I love serving chili with cheese, sour cream, and tortilla chips.
This recipe is incredibly versatile.
If you don’t have fresh onions and peppers, you can grab a bag of fajita mix out of the freezer (which is pre-chopped onions and bell peppers).
If you don’t have fresh tomatoes (which let’s face it a lot of us don’t) you can use canned tomatoes. You can use whole canned tomatoes you can use diced, you can use chopped, whatever kind of tomatoes you have in your cupboard.
Use whatever kind of canned beans you have on hand. One time I made chili and I used chickpeas! And it turned out delicious!
If you don’t have cumin and chili powder in your cupboard but you have chili seasoning, use that instead.
I find the chili is a great go-to meal for when you are at the end of the month, and you are low on funds but you have lots of canned goods and frozen veggies.
If you were strapped for time, you don’t have to brown your meat, you can just put it in the crockpot and pour all the other ingredients over top, cook it, and let it cook. Just make sure to break up the meat (if you’re using ground meat) with a spoon prior to serving.