Andouille Sausage Hash with Poached Eggs

Recipe by Framed Cooks

Ingredients

  • 2 pounds red potatoes, cut into ½ inch dice
  • 1 large onion, cut into ½ inch dice
  • ½ stick butter
  • 4 links andouille sausage, cut into ½ inch dice
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Salt and fresh ground pepper
  • Four eggs, poached or soft boiled and peeled

Instructions

  • Melt butter in large skillet over medium heat. Stir in potatoes and onions and saute for 15 minutes, stirring occasionally.
  • Add the sausage, black and cayenne peppers and saute another 5-10 minutes until potatoes are brown. Season to taste with more salt and pepper as needed.
  • Divide among four dishes and top each with a poached or soft boiled egg. Break the egg so the yolk spills into the hash. Breathe deeply and dig in.

Bacon Chicken and Arugula Sandwich

Recipe by Jo Cooks

Ingredients

  • 2 flat breads (or 2 naans) **OR substitue Ren Hen Bakery Co. bread
  • 3 tbsp hummus
  • 3 slices of cooked bacon
  • 4 oz chicken breast
  • 2 slices Monterey Jack cheese, or enough to cover your sandwich **OR substitue Shelburn Farms Cheddar Cheese
  • 1 tomato, sliced
  • 1 cup baby arugula
  • 1 tsp butter

Instructions

  • To make the sandwich start by spreading hummus over one of the flat breads. Then layer with bacon, cheese, deli meat, tomato slices and top with other flat bread.
  • Melt butter in a large skillet and add the sandwich to the skillet. Cook the sandwich on both sides until slightly golden. Remove sandwich from skillet, remove top flat bread and top with baby arugula. Place back the flat bread. Cut in half and serve.

Black Bean, Corn Tortilla, & Butternut Squash Enchilada Casserole

Recipe by Julia's Album

Ingredients

Roasted Butternut Squash

  • 4-5 cups butternut squash, cubed (store-bought, or make your own - see recipe below)
  • 2 tablespoons olive oil
  • salt

Vegetable mixture:

  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped into cubes
  • 1 red bell pepper , chopped into cubes
  • 1 teaspoon cumin, or more
  • 1 teaspoon chili powder, or more
  • salt
  • 1 can corn, rinsed
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon and 1/8 teaspoon salt

Ingredient for assembling the casserole:

  • 1 cup salsa (to go on the bottom of the casserole dish)
  • 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
  • 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
  • 1 cup enchilada sauce (if you're gluten free, make sure to buy the sauce without gluten!)
  • 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)

Instructions

Roasted butternut squash:

  • Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  • Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  • Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.

Roasting vegetables on the stove top:

  • Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.

Assembling the casserole:

  • I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
  • Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  • Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  • Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
  • Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

10-Minute Black Bean Tacos

Recipe courtesy of The Kitchn

 

INGREDIENTS

For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas

For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Salsa
Lime wedges

 

DIRECTIONS

Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.

Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.

Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.

Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.

 

NOTES

Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.

 

Udon Noodle Soup with Bok Choy and Poached Egg

Recipe courtesy of The Kitchn

 

INGREDIENTS

4 to 5 cups vegetable or chicken broth
2 whole star anise
1 stick whole cinnamon
2 large eggs
2 (7-ounce) packages fresh or frozen udon noodles
4 to 5 large bok choy/tatsoi leaves, sliced into ribbons
2 spring onions, thinly sliced
3 to 4 tablespoons soy sauce

*You can also add sliced mushrooms to this soup! Add with the noodles and bok choy.

 

DIRECTIONS

Bring the chicken broth to a simmer in a medium saucepan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.

Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)

Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.

 

Roasted Butternut Squash Risotto

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Butternut squash risotto

3 tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth, divided

1½ cups brown arborio/short-grain brown rice

1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes

1 cup freshly grated Parmesan cheese* (about 2½ ounces)

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

1 teaspoon salt, more to taste

Freshly ground black pepper, to taste

Pinch red pepper flakes, to taste

Fried sage

1 tablespoon extra-virgin olive oil

16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)

 

DIRECTIONS

  1. To prepare: Place your oven racks in the lower third and upper third positions, then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
  2. Heat 1 tablespoon olive oil in a medium to large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  3. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don't worry!
  4. Immediately afterward, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
  5. In the meantime, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
  6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
  7. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.

 

NOTES

STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days. 

MAKE IT DAIRY FREE/VEGAN: Starchy rice accounts for most of this risotto's creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor. 

IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.