sausage and rice skillet

love this recipe for meal prep - easily doubled if you have a large Dutch oven. serves 4.

• 14 ounces precooked sausage (I like cheddar or Andouille)

• 1 tbs canola oil or other neutral cooking oil

• 1 bell pepper, diced

• 1/2 white or yellow onion, diced

• 1 tsp paprika

• 1/2 tsp each oregano, thyme

• 1/4 tsp each garlic powder, cayenne pepper, black pepper

• 1 15-ounce can fire-roasted tomatoes

• 1 cup. long grain white rice

• 1 1/2 cups low sodium chicken broth

• sliced scallions and shredded cheddar cheese to serve

slice the sausages into 1/4” thick pieces. add the sausages and oil to a large skillet or Dutch oven and sauté over medium heat until browned. don’t worry if you have little brown bits stuck to the bottom of the skillet.

add the onion ad bell pepper and sauté for an additional minute. add the spices and mix well. add the tomatoes (don’t drain), rice, and chicken broth. scrape up all the brown bits from the bottom of the skillet.

cover the skillet, bring the heat to medium-high, and allow to boil. once boiled, turn the heat down to low and simmer for 20 minutes. after the 20 minutes, remove from heat and rest an additional 5 minutes with the lid on.

mix well and top with scallions and cheddar to serve.

broccoli cheddar soup

a wintertime staple. add shredded cooked chicken for some extra protein. makes 6 generous servings.

• 1 onion, diced

• 3 cups broccoli, chopped small

• 3 carrots, chopped into semicircles or matchsticks

• 6 tbsp butter or equivalent

• 6 tbs AP flour

• 3 cups vegetable broth

• 3 cups milk (dairy or unsweetened/unflavored nondairy) or half and half, or some combination

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper

• 1 1/2 cups shredded sharp cheddar cheese

Add the butter and onion to a large soup pot and sauté over medium heat until onions are soft and translucent. Add the flour and sauté for another 2 minutes.

Using a whisk, add the vegetable broth and combine well. Turn the heat up to medium-high and stir until the broth reaches a gravy-like consistency.

Turn the heat back down to medium and add the milk and spices. Simmer again. Add the broccoli and carrots, and simmer for 15 minutes or until the carrots are tender.

Turn heat down to medium-low and stir in the cheese.

spicy peanut sauce

not actually spicy. serves 4 with white rice or noodles.

• 1 block firm tofu, drained/pressed/sliced into 1/2” cubes OR 2 chicken breasts, diced

• 2 tbs vegetable oil

• 2 shallots or 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 2 tbsp ketchup

• 1/4 cup creamy peanut butter

• pinch of sugar

• pinch of powdered ginger

• 1 cup vegetable or chicken broth

• 1 head broccoli, chopped small

• sriracha or red pepper flakes to taste

In a large saucepan, heat the vegetable oil. Saute the shallot/onion until just softened. Add the garlic and cook until fragrant.

Whisk in soy sauce, ketchup, sugar, ginger, and sriracha/red pepper. Once smooth, add the peanut butter and broth. Add the tofu/chicken and broccoli, and bring to a boil. Cook on medium until the sauce has reduced and thickened (and the chicken is cooked all the way through if using.)

Serve over white rice or noodles.

BBQ tofu

sweet and savory and filling. serves 4.

• 14 ounces extra firm tofu, pressed and drained

• 1 tbsp corn starch

• 1 tsp garlic powder

• 1/2 tsp salt

• olive oil

• 1 onion, sliced into strips

• 1 can sweet corn kernels, drained and rinsed

• 1/4 cup BBQ sauce

Slice tofu into cubes and toss with corn starch, garlic powder, and salt. Sauté in olive oil over medium heat in a large skillet until they just start to brown.

Sauté onion in remaining olive oil until golden brown. Add the corn and BBQ sauce until heated through. Stir in tofu cubes.

salsa verde

worth the effort. I had no idea what a tomatillo was until I made this.

• 1 1/2 lb tomatillos (better to overestimate than underestimate this one)

• 1/2 onion, diced

• 2 cloves garlic, minced

• cilantro to taste

• juice of 1/2 lime

• 2 jalapeño peppers, diced and seeded (I don’t like spice and the 2 seeded jalapeños was perfect; skip the seeding if you are not as big of a wimp)

• salt to taste

Peel and rinse the tomatillos. Cut each in half and place cut side down on a tinfoiled baking sheet. Place under the broiler until they just start to brown or if you are scared of the broiler like me, roast at 425º for about 10 minutes.

Combine with all other ingredients in a blender or food processor. Serve chilled.