Oven Baked Potato

1. Preheat oven to 425F
2. Clean potatoes and dry them.
3. Coat in olive oil.
4. Season with kosher salt and pepper
5. Cook for 40-50 minutes on oven grates. Rotate every 20 mins. 

Black Beans

 Ingredients

• 1 can black beans

• 1/4-1/2 Onion

• Jalapeno or cayenne or chili powder

• 1.5 Tsp Garlic Powder

• .75 tsp Cumin

• .75 tsp Chili Powder

• 1 tsp stock concentrate or salt

Directions:

1) Heat a drizzle of oil in a medium pot over medium-high heat. Add 1/2 a jalapeño, 1/4 to 1/2 of an onion, and a pinch of salt. Cook until veggies are browned and softened, 1-2 minutes.

2) Add beans and their liquid, stock concentrate, Southwest Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.

Breakfast Ideas

• Congee with Kimchi
• Oatmeal with Hard Boiled Egg and Sausage
• Soup and Hard Boiled Egg and Sausage
• Wrap with egg & sausage and black bean sauce & Hot Sauce

Congee

• 1 cup uncooked jasmine rice
• 2 cloves garlic
• 1-2 inches fresh ginger
• 3 shittake mushrooms
• 1.5 lb.boneless skinless chicken thighs
• 7 cups water
• 1/2 Tbsp salt (or to taste)

• Green onions for on top
• Hard Boiled Egg
• Mushrooms
• Cooked greens- Asian greens or kale or spinach 
• kimchi 

 

Tcm pumpkin lentil veg soup

 

Vegetarian Warming TCM Soup (Yang & Spleen Tonic)

Ingredients (serves 2–3):

• 1 small piece fresh ginger (3–4 slices) – warms stomach & Yang

• 1–2 pieces dried red dates – nourish blood & mild warmth

• 1–2 pieces dried goji berries – nourish blood & yin

• ½ cup dried shiitake mushrooms – tonifies Qi & adds umami- used fresh

• ½ cup pumpkin or squash – sweet, slightly warming, strengthens spleen

• 1 small carrot – sweet, supports spleen & digestion

• Add greens, kale or spinach

• ½ cup cooked lentils or mung beans – Qi and blood support (mung beans are cooling, use sparingly)Tara used 1/4 cup dried red lentils

• 4–5 cups water or vegetable broth

• 1 tsp sesame oil (optional) – warming, adds richness

• Salt, to taste

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Instructions:

1. Prep dried ingredients: Soak shiitake mushrooms 20–30 minutes if dried, then slice.

2. Simmer base: In a pot, add water/broth, ginger, red dates, mushrooms, pumpkin, and carrot. Bring to a boil, then reduce to a gentle simmer.

3. Simmer: Cook for 30–40 minutes until vegetables are tender.

4. Add beans & goji berries: Add pre-cooked lentils or a small amount of mung beans, and goji berries in the last 5–10 minutes.

5. Season & finish: Add salt and sesame oil. Serve warm.

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TCM Notes:

• Ginger + sesame oil: Main warming components.

• Pumpkin, carrot, mushrooms: Support spleen Qi, slightly warming.

• Red dates & goji berries: Tonify blood and mild warmth.

• Mung beans: Cooling if used too much; here, used sparingly to balance nutrition.

💡 Optional warming additions for extra Yang:

• Chinese yam (shan yao) – neutral/warm, strengthens spleen & stomach

• Astragalus root (huang qi) – boosts Qi, mild warmth

• Small pinch of cinnamon or dried tangerine peel – gently warms digestive system

Slow Cooker Beef Stew

 

🥣 Slow Cooker Beef Stew (No Searing)

Servings: 6
Prep time: 15 minutes
Cook time: 8 hours (low) or 4 hours (high)

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Ingredients

• 2 lbs (900 g) beef stew meat, cut into 1-inch cubes, chuck roast

• 6 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cubed

• 3 celery stalks, sliced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 2 cups beef broth- or one 14.5oz can (low sodium preferred)

• 2 tbsp tomato paste (in the Freezer, already portioned 1tbsp)

• 2 tbsp balsamic vinegar (in cabinet under electric kettle)

• 1 tbsp Worcestershire sauce (in Fridge)

• 1 tsp salt (adjust to taste)

• 1/2 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 tsp dried thyme (or 2 tsp fresh)

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• 1 cup frozen peas (optional, added at the end)

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Instructions

1. Layer the ingredients:
   Add beef, carrots, potatoes, celery, onion, and garlic to the slow cooker.

2. Mix the broth and seasonings:
   In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour over the beef and vegetables.

3. Add bay leaves on top.

4. Cook:

   • On LOW for 8–9 hours, or

   • On HIGH for 4–5 hours,
     until the beef is tender and vegetables are soft.

5. Thicken the stew (optional):
   In the last 30 minutes, stir in a slurry made from cornstarch and water if you’d like a thicker stew.

6. Add peas (optional):
   Stir in frozen peas during the last 10–15 minutes of cooking.

7. Remove bay leaves, taste, and adjust seasoning before serving.

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Tips

• Use chuck roast for the best texture and flavor.

• You can add a splash of red wine or balsamic vinegar for extra depth.

• If you prefer a more rustic stew, don’t peel the potatoes or carrots

Goji berry oatmeal

• 2 cup oat milk
• 1/2cup water
• 12 pitted red dates , chopped
• 1heaping tablespoon goji berries 
• 1 heaping tablespoon of other dried fruit 
• 1 cup oats 
• Cinnamon, a dash
• Ginger
• Clove

Boil then simmer for ten mins

Add 1 tbsp apple butter

 1 cup steel cut oats

2 Cups Milk

.5 Cups waters

5mins instant pot

30mins natural release on warm

Aioli

• 1/4 cup mayo
• 1 clove minced garlic
• Lemon juice
• Salt & pepper

Hibiscus Jamaica Tea

 16 tea bags

3/4 cup sugar

For 2 quarts tea

Beef Pot Roast

 Servings: 6

• 2 lbs of Beef Chuck Roast, cut into 2" cubes

Beef Seasoning

• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Smoked Paprika

• 2 lbs Potatoes, Quartered
• 4 Large Carrots, 2-3" chunks

• 2 Ribs of Celery, Diced
• 1 Large Yellow Onion, Diced
• 3 Gloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar

• 4 Cups Beef Broth
• 1 1/2 Tbsp Tomato Paste
• 1/4 Cup Flour
• 1/2 tsp Dried Thyme
• 1 1/2 tsp Sugar
• 1 Bay Leaf
• Salt & Pepper

1. Prep all vegetables, meat and beef seasoning. 
2. Preheat skillet with olive oil, cover meat with seasoning. Sear each side 4 mins each.
3. Remove meat from pan.
4. Add onions, celery and balsamic vinegar, and frozen tomato paste. Cook until soft and add minced garlic.
5. Add everything to Instant Pot. Cook for 45 mins. Natural pressure release for 5 mins. 
6. Shred meat and add back into pot.

Chia Drink

•  1.5 TBSP Chia Seed
• 1/2 Cup Warm Water from Tap

Let sit for 10 mins, mixing after a few minutes

Add 1/2 cup-1 cup juice.

Pasta Salad

 

Tara’s Pasta Salad

Ingredients

·        12oz box of Tri Color Rotini

·        Zesty Italian Dressing (used ½ to 2/3 bottle) (I used Aldi’s brand)

·        Added extra dried Oregano to taste (1-1 ½ tsp maybe?)

·        Iodized Salt to taste

·        Pepper to taste

·        1 Orange Bell Pepper (can be any color)

·        1/2 Onion, minced

·        Tomatoes, diced

·        Cucumbers, diced

 

Directions

1.     Cook pasta as directed on box. Rinse with cold water.

2.     Chop all veggies.

3.     Mix all ingredients together.

Japanese Curry

 Servings: 2/3

Ingredients:

• 1/4lb of meat, salt, pepper, 1/2 tsp S&B Oriental Curry Powder

• 1/2 small onion, minced (50g)
• 1/2 small, sliced (50g)
• 1/2 tsp Garlic, minced
• 1/2 tsp Ginger, minced
• 1 bay leaf
• 1/2 TBSP S&B Oriental Curry Powder
• 1/2 tsp Garam Masala
• 1 TBSP Flour
• Dash of red pepper flakes, or 1/3 red chili pepper
• 1 TBSP Vegetable Oil
• 1 Small Carrot, sliced (50g)
• 1 Small Potato, Small cubes
• 1 TBSP of Tomato Paste

• 300 ml Hot Water (1tsp veg better than bouillon paste) or just use 300ml of any kind of broth
• 1/2 TBSP Worchestershire sauce or 1/2 tbsp rice vinegar

Serve with rice and mixed greens

and Tofu Bites

Directions

1. Cut the meat into 1" pieces, if using. Rub spices into the meat pieces.

2. Mince 50g of the onion and slice the other 50g.

3. Cut the carrot into small round bite-size pieces. Cut potatoes into small cubes.

4. Heat the vegetable oil in a pot over medium heat and stir-fry the minced onion.

5. Once the onion becomes softened, add garlic, ginger, bay leaf, red chili, 1/2 TBSP S&B Oriental Curry powder, and 1/2 tsp garam masala and stir-fry until the ingredients become fragrant.

6. Add meat if using. Then add sliced onions, carrots, and potatoes and continue to stir-fry. Add the tomato puree and lightly stir-fry. 

7. Add 300ml vegetable broth and worchestershire sauce. When the mixture comes to a boil, cover the pot with a lid and simmer for 15 minutes. Add salt to taste. 

8. Once the carrot pieces are tender, simmer to thicken the sauce. Add more water if sauce is too thick. 

Hamburger Helper

Serves 4    inspired by https://www.ambitiouskitchen.com/hamburger-helper/

Ingredients: 

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced

• 1 pound lean ground turkey (93% is good) (or 80/20 hamburger)
• Freshly ground salt and pepper, to taste- 1/2 teaspoon salt

• 3 cups low sodium chicken broth (1.5 tsp better than bouillon)
• 1 cup milk of choice
• 8 ounces tomato sauce (1 cup)(or spaghetti sauce)
• 1-2 tablespoons of tomato paste
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

• 10 ounces pipe rigate pasta
• 1 cup shredded sharp cheddar cheese (or mild)
• Freshly ground salt and pepper, to taste

Add Ins:

• spinach
• Lentils
• grated zucchini
• mushrooms or peppers
• garnish with chopped parsley

1. Place a large pot over medium-high heat and add in 1 tablespoon of olive oil. Add in diced onion, garlic and ground turkey; season with salt and pepper and break up the meat, cooking until no longer pink, about 5-8 minutes.
2. Next, add in the chicken broth, milk, tomato sauce, paprika and dried oregano; stirring until well combined. Next stir in the pasta and bring to a slight boil; you’ll cook UNCOVERED until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. Remember you don’t need to have this over a roaring boil, just a gentle boil. Also, be sure to stir every so often so the pasta cooks evenly and doesn’t get stuck to the bottom of the pan.
3. Remove from heat and stir in the sharp cheddar cheese and add additional salt and pepper, to taste. Serve immediately with fresh parsley and red pepper flakes on top, if desired! Serves 4-6.

Rotel Queso Dip

 -Two 10oz can Rotel Diced Tomatoes & Green Chilies (undrained)

-1 package 32 Oz Velveet Cheese Product

Or make half

Slow cook on Low for 2 hours.

(Can add Sausage or Ground Beef)

Pumpkin Chili

 INGREDIENTS

Serves: 6

Adapted from https://familystylefood.com/

·        3 tablespoons olive oil

·        1 onion, finely chopped (1 cup), adding green peppers would be good

·        2 medium carrots, chopped (1 ½ cups)

·        2 stalks celery, chopped

·        2 garlic cloves, chopped

·        1 tablespoon ground coriander

·        1 tablespoon ground paprika

·        1 teaspoon ground cumin

·        ¾ teaspoon ground cloves

·        1 teaspoon ground ginger

·        ½ teaspoon crushed red chili

·        ½ teaspoon freshly ground black pepper

·        1 pound ground chicken

·        2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)(or 1 ½ teaspoons dried herbs)

·        1 15-ounce can unsweetened pumpkin purée

·        1 14.5 ounce can dice tomatoes (or fire roasted)

·        1 15-ounce can kidney beans, undrained

·        1 15-ounce can black beans, undrained

·        2 cups (500 ml) chicken broth

·        1 teaspoon balsamic vinegar

·        1 teaspoon salt

Top with:

•       Green Onions
•     Cheese
•      Cornbread
•        Tortilla chips

INSTRUCTIONS 

1.      Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

2.      Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the chicken and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

3.      Add the herbs, pumpkin, beans, tomatoes, broth and 1 teaspoon salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.

4.      Remove from the heat. Taste and adjust the seasoning if needed. Serve warm in bowls.

 

To make this chili in a Crockpot or slow cooker:

1.     Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth and salt.

2.     Set to cook on low for 6 hours or 3 hours on high.

3.     Stir, top with garnishes, and serve.

To make in a pressure cooker:

1.     Set your pot to Saute. Follow the steps in step 1 and 2.

2.     Add the remaining ingredients to the pot as in step 3.

3.     Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally.

4.     Stir, top with garnishes, and serve warm.

Mom's Egg bites

 Ham

10 Eggs Mixture (Ground Mustard, season all, salt & pepper)

Spinach

Green Onions

Mozz, Cheddar, or feta cheese

350 for 20 minutes

Spray muffin pan

Quiche French Lorraine

Adapted from onceuponachef.com

 Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 15 Minutes

INGREDIENTS

• One 9-inch deep-dish frozen pie crust
• 8 oz thick-cut bacon (about 6 slices), diced
• ½ cup chopped shallots, from 2 medium shallots (used onions)
• 4 large eggs
• 1¼ cups heavy cream

• ¼ teaspoon salt (3/4 tsp if making a quiche with no bacon)
• ⅛ teaspoon cayenne pepper
• Pinch ground nutmeg
• 4 oz Gruyère, finely shredded (about 1¼ cups)(used colby jack cheese)
• Added 1 Cup of cooked Broccoli
• Options: frozen spinach

P

INSTRUCTIONS

1. Blind bake the crust: Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet to make it easy to move in and out of the oven. Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. (If it cracks while baking, see note below for instructions on how to patch it up.) Set aside and reduce the oven temperature to 325°F.
2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Remove the pan from the heat and set aside.
3. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
4. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
5. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.
6. Note: Don't panic if your crust has cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then proceed with the recipe. If the crust cracks while blind baking, patch it afterwards and place it back in the oven for a minute or so to set. It should be good as new.
7. Make-Ahead Instructions: This quiche can be fully prepared up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and heat in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
8. Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. After baking and cooling the quiche, wrap it in a layer of plastic wrap and then a layer of aluminum foil. Remove the quiche from the freezer about 24 hours prior to eating. Remove the plastic wrap and reheat it, covered with foil, in a 300°F oven for 35 to 45 minutes, or until hot in the center.

Banana Nut Muffins

Adapted from onceuponachef.com 

Servings: 16 muffins

Total Time: 55 mins

Walnut Topping:

• 1 cup chopped walnuts
• 1 tablespoon honey

• 1 teaspoon cinnamon

For Muffins:

• 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• 1 teaspoon baking soda ( a little less)
• 1/4 teaspoon iodized salt
• 1 stick (½ cup) unsalted butter, at room temperature
• ¾ cup plus 2 tablespoons sugar (1 cup minus 1 tbsp)
• 2 large eggs
• 1 cup mashed bananas, from 2 to 3 overripe bananas
• 1 teaspoon vanilla extract
• ⅓ cup sour cream or plain Greek yogurt (low-fat is fine)

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 16-cup muffin tin with paper liners.


2. Make the walnut topping: In a small bowl, toss the 1 cup chopped nuts with 1 tbsp honey and 1 tsp cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
3. For the Muffins: In a medium bowl, whisk together the 1 2/3 cups flour, 1 tsp baking powder, almost 1 tsp baking soda, and 1/4 tsp salt. Set aside.
4. In a large bowl of an electric mixer, beat the 1 stick butter, and 1 cup sugar until fluffy, about 2 minutes.  At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended. 
5. Yellow scooper into the prepared muffin tin (the cups will be pretty full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 15-20 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

French Toast

Creme Anglaise
Makes: 1 cup (enough for French toast for 3 people, probably enough for 4 people if you don’t have two people who like to drink it)
Ingredients

• ½ cup whole milk
• ½ cup whipping cream
• 2 tsp vanilla extract
• 3 large egg yolks
• 3 tablespoons sugar

1. 1) Combine milk and cream in medium saucepan. Bring milk mixture to simmer. Remove from heat.

   2) Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Add 2 tsp of vanilla extract. Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

2. Strawberry Sauce

3. Makes: about 2 or 3 times the amount you need for 3 people

4. Ingredients

   •  

   • 16 ounces fresh strawberries, diced, or frozen strawberries
   • ½ cup granulated sugar
   • 1.5 tablespoons lemon juice
   • 1 tablespoons cornstarch mixed with 3 tablespoons cold water
   • ½ teaspoon vanilla extract

   
   

   
   

   Instructions

   1. In a medium saucepan over medium heat, combine the strawberries, sugar and lemon juice. Stir frequently, and bring to a low boil.
   2. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water.
   3. Slowly stir the cornstarch into the strawberry mixture. Simmer until the homemade strawberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
   4. Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
   5. Remove from heat and gently stir in vanilla.

   French Toast
5. Ingredients

   • ▢8 – 1/2 inch slices hearty, sturdy bread (brioche or challah)
   • ▢1 cup half and half
   • ▢3 large eggs
   • ▢1  tablespoons maple syrup
   • ▢1 teaspoon ground cinnamon
   • ▢1/2 teaspoon vanilla extract
   • ▢1/4 teaspoon salt
   • 
     

   Instructions 

   • In a wide shallow bowl (I like to use a pie plate), whisk together the half and half, eggs, syrup, cinnamon, vanilla and salt.
   • Dip each bread slice in the egg mixture. Transfer to a baking sheet to allow the mixture to soak all the way through the bread.
   • Melt 1 tablespoons butter and spray of oil in a non-stick griddle pan over medium high heat. Place four slices of the bread in the pan and cook until golden brown, approximately 2-3 minutes. Flip the bread over and continue cooking for an additional 2-3 minutes or until golden. Transfer to a platter and cover with foil to keep warm. Repeat with remaining bread slices.
   • Serve immediately with powdered sugar, fruit or maple syrup, if desired

1.