Author: guidinglightlima

Recipes

Yellow Rice

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Add some frozen peas or mixed vegetables while cooking for extra flavor

1 cup long grained, jasmine, or basmati rice
2 cups water
1 Tbsp butter
2 tsp ground turmeric
1 tsp salt
1/2 cup frozen mixed veggies

  1. Rinse rice using mesh strainer until water is not so cloudy. Place in medium saucepan with water, bring to a boil. Add salt, turmeric, butter, veggies. Cover and steam on low heat ~15-20 minutes until rice is done.
  2. Fluff with fork and mix before serving.

    *If using a rice cooker place all ingredients in and cook according to the rice maker’s directions. Reduce water by a small amount.
Recipes

Chicken Tortilla Soup

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A flavorful soup with crunchy homemade tortillas, from averiecooks.com


10 corn tortillas, cut in strips
2 tbsp        olive oil
1 tsp           kosher salt (or to taste)

2 Tbsp       olive oil
1 cup          diced onion (1 medium onion)
1 large       jalapeno pepper, seeds removed, diced
2 tsp          minced garlic (4 cloves)
4 cups       chicken broth
2 cans       diced tomatoes
1 can          black beans, drained/rinsed
1 can          cooked corn (or 1.5 cups frozen)
2 cups       cooked chicken, diced or shredded
1 Tbsp        lime juice
1 Tbsp        chili powder
2 tsp          cumin
2 tsp          salt
1 tsp           pepper
1 tsp           paprika
¼ tsp        cayenne pepper

Optional Toppings:
Rinsed and chopped cilantro
Shredded Cheese
Diced Avocado
Sour cream

  1. Toss corn tortilla strips in oil. Spread out on foil lined baking sheet. Sprinkle with kosher salt and bake at 375F for 15 min, stirring every so often. Remove and let cool.
  2. While tortillas are cooking, add 2 tbsp oil to large pot. Saute onion and jalapeno to soften, ~5 minutes. Add garlic, saute 1 min. Add remaining ingredients (not toppings). Boil gently for 5-10 minutes.
  3. Serve with tortilla strips and other toppings as desired.
Recipes

No Peek Beef & Gravy

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Comforting beef and gravy for rainy days – instapot or crockpot directions as well

2 lbs beef roast/chuck cubed
1 cup water
1 can cream of mushroom soup
1 packet beef gravy
1 packet lipton soup (beefy onion/mushroom/any flavor is ok)

  1. Place beef in greased baking dish (9×13 or similar, to hold 1-2 quarts)
  2. Mix remaining ingredients in a small bowl; pour over beef and stir to combine.
  3. Cover tightly with foil and bake for 3 hours at 300F.
  4. Serve with noodles or rice.


Instapot Directions:

  1. Place all ingredients in Instapot EXCEPT gravy package (gravy/starches stick to bottom of pressure cookers). Place cover on and select Meat/Stew or manual Pressure Cook (high). Let cook 15 minutes. Release steam, open and stir.
  2. Stir gravy package with ½~1 c water. Pour into the pressure cooker and stir to combine. Let stand a few minutes to thicken.

Slowcooker Directions:

  1. Place beef in slowcooker. Pour combined soups/water over the top. Cover and cook on High 4 hours or low 5-6.
Recipes

Cinnamon Fruit Salad

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Simply but satisfying fruit salad to go with your busy weeknight meals

1 apple
1 banana
1 orange/mandarin/clementine
½ cup grapes, halved
½ cup sliced strawberries
½ tsp cinnamon

  1. Rinse all fruit. Chop fruit into bite sized pieces. Toss with cinnamon.

    Notes:
    – If your fruit is very tart, add a spoon or two of sugar (Stevia goes very well with fruit also)
    – Feel free to vary proportions or types of fruit – this works well to “use up” some fruit that is ripe and needs to be eaten
    – Serve over mixed greens with some cooked chicken and nuts for an easy lunch or light meal

Recipes

Easy Red Beans and Rice

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The “Holy Trinity” of Cajun cooking featured here. Adjust or leave out the spice out if you want!

~ 12 oz or 1 lb smoked sausage (or andouille sausage for extra spice!)
2 tbsp olive oil
1 onion, diced
2 ribs celery, diced
1 big green pepper, diced
1 jalapeno, seeded & diced (optional)
1 tsp minced garlic
1.5 Tbsp Cajun seasoning (optional or use less)
1/4 or 1/8 tsp cayenne pepper (optional)
2 tsp thyme
1 tsp salt
1/2 tsp pepper
2 can red kidney beans, drained
2 bay leaves
2 cups chicken broth

  1. Slice sausage into 1/2″ rounds. Brown in a sauté pan or skillet over medium heat with 1 Tbsp olive oil. Set sausage aside. Use another Tbsp of oil to sauté veggies until soft, about 8-10 minutes.
  2. Add garlic and seasonings, cook 1 min.
  3. Add beans and broth. Bring to a boil, reduce and simmer ~15 min.
  4. Return sausage to pan and simmer everything on medium low 5-10 min.
  5. Serve with rice.
Recipes

Crockpot Macaroni and Cheese

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Always a favorite at family get togethers and with kids!


1 lb elbow macaroni
12 oz velveeta, cut in cubes
16 oz sharp cheddar, divided in 12oz/4oz
12 oz can evaporated milk, shake well before using
1 cup milk
1 tsp salt
1 tsp pepper

  1. Boil macaroni according to package directions, drain, place in crockpot.
  2. Add 12 oz shredded cheddar cheese, then remaining ingredients. Reserve 4 oz shredded cheddar. Stir well.
  3. Cook in crockpot on low 1.5 hours.
  4. Add 4oz cheddar, cook another 30 minutes or until cheese is melted. You may need to add some milk at the end as well if it is too thick.
Recipes

Chicken Keema

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Turmeric has anti-inflammatory benefits. Try it today if you like curry!

1 lb boneless skinless chicken thighs, cut in bite sized pieces
1/2 onion, diced
1 Tbsp ground turmeric
1 Tbsp cumin
1 tsp curry powder
1/2 tsp ground ginger
1 tsp garlic salt or regular salt
3 medium sized potatoes, scrubbed and diced (can leave peel on if you’d like or remove)
OR 1 can chickpeas, drained and rinsed
1 (14.5oz) can diced tomato

  1. Sauté the onion in large sauté pan or skillet over medium heat until soft. Add spices and cook ~1 min.
  2. Add the diced chicken thighs and cook, stirring occasionally, until mostly done. Add potatoes and tomatoes. Bring to a boil, reduce to simmer and cover, cooking 20-25 minutes until potatoes are tender.
  3. Serve with yellow rice or pita bread/naan.
Recipes

Ful Mudammas

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We make this as part of a traditional near east meal* featuring ingredients from Bible times

2 cups canned fava beans (16oz)
2 TBSP extra virgin olive oil
1/2 onion, minced
2 cloves garlic, minced
1 tsp cumin
1/2 cup water
1/2 tsp salt
1/8 tsp pepper
2 lemons, juiced

Optional:
Tomato wedges
Sliced hard boiled egg
Chopped parsley
Thinly sliced red onion

  1. Heat olive oil over medium heat. Fry the onion until translucent/golden. Add garlic/cumin, saute 1 minute. Add fava beans then ½ cup water to the skillet.
  2. Bring mixture to a boil. Reduce heat to medium, season with salt, pepper. Cover skillet and simmer for 10 minutes, until beans are tender. Remove lid and continue to cook until liquid is reduced about half.
  3. Pour bean mixture into a bowl. Squeeze in fresh lemon juice. Mash to a semi smooth consistency. Should be more chunky than creamy.
  4. Serve with warm pita bread, tomatoes, egg, parsley, onion if desired.

As part of a biblical meal, serve with flatbread (pita), cucumber, olives, crackers, goat cheese, cantaloupe (muskmelon), and whole or chopped dates.

Recipes

Lemon Chicken Pasta

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A comforting meal that makes so much food with just a few ingredients!

1 lb (~2) boneless skinless chicken breast, cut in bite sized pieces
Paprika, onion powder, garlic powder, thyme, oregano, salt and pepper
3 tbsp olive oil
2 green bell peppers, chopped
1 cup cherry or grape tomatoes, sliced in half
2 stalks celery, chopped
1 cup sour cream
1 can cream of mushroom soup
1.5 lbs bowtie pasta
Zest and juice of ½  lemon (~2 tbsp juice, 1 tsp zest)

  1. Season the diced/sliced chicken with seasonings (generously shake over chicken and stir to combine, suggested 1/2tsp ~ 1tsp each to taste). If time allows, let sit on chicken for up to 1 hour to marinate.
  2. Cook pasta according to directions in a large pot. While pasta is cooking, sauté chicken in melted butter on medium heat in a sauté pan or deep skillet. The pan needs to be able to hold a large amount of ingredients. Set chicken aside.
  3. Sauté veggies in olive oil until crisp tender. You may need to do this in 2 batches.
  4. Once veggies are done, add chicken, soup, sour cream, lemon zest and juice. Heat through till bubbly.
  5. Toss with cooked pasta in a large bowl (or the pot the pasta cooked in). Serve with warm crusty bread.
Recipes

Granola

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A healthy snack or yogurt topping that is much cheaper to make at home!

3 cups          rolled/old fashioned oats (not instant)
3 TBSP        packed light brown sugar
1/2 tsp         ground cinnamon
1/4 tsp         kosher salt (or half as much normal table salt)
1/3 cup        honey or maple syrup
1/4 cup        vegetable oil
1 tsp            vanilla extract

Optional:
½ cup small diced dried fruit
½ cup coarsely chopped nuts

  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
  6. Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks