Beans are the perfect introduction to the Instant Pot. If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation. Tomatillo Poblano White Beans are my new favorite thing. I made them a few weeks ago when there was some football game. Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans. I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top. It was so dang good!!!
Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.
We are eating more vegetables these days. Also, we are eating healthier. At least, we are trying to eat healthier (when I’m not eating cookies). I love vegetables, I honestly prefer them over meat most of the time. However, they can be boring if you never jazz them up. Otherwise, we’d eat them without complaint. A little spice can go a long way. For example – curry powder.
It’s winter. That means comfort food. But, we’re also trying to eat a little healthier too, right? We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. I’ve got you covered. This soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber. While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.
Halloween is fast approaching and if you are a fan of this fun holiday, you’re in for a treat (not a trick). My friend Kathy has written a new cookbook full of fun, vegan Halloween food. Her blog Healthy Slow Cooking is full of healthy options and is my “go to” source for vegan recipes. Whether you follow a vegan diet or not, there is something that everyone can enjoy.
I wanted to share this recipe with you because jackfruit is probably a fairly unfamiliar ingredient to most people. I find it at my local Asian market. Sometimes they sell the whole fruit, but more often it’s cut into pieces.
I love Kathy’s unique spin on this classic recipe. If you are trying to eat less animal protein or you are curious about a vegan diet or you just want to try something new, I would wholeheartedly recommend this and any other recipe by Kathy.
- 4 cups water
- 4 cups sliced okra (fresh or frozen)
- 3 cups diced tomatoes or 2 (14.5 ounce) cans
- 1 cup minced bell pepper (any color)
- 3 cloves garlic, minced
- 1 can (20 ounce) young green jackfruit in brine, rinsed with seeds removed *
- 2 large vegan sausages (Italian, Chik’n Apple, or Andouille), cut into quarters lengthwise and sliced
- 2 bouillon cubes (vegetable or vegan chicken flavor)
- 2 tablespoons Cajun seasoning blend (see recipe at bottom)
- 3 bay leaves
- 1 cup chopped spinach, kale or other mild green
- just enough water to puree, about 1/4 cup
- salt and pepper, to taste
- more Cajun seasoning blend, to taste – optional
- steamed rice (white, brown or forbidden)
- hot sauce
- If you’re looking for a salt-free version or just can’t find it in your area, this little recipe will keep you in spicy goodness for awhile. The best part is you can make it as spicy or mild as you like!
- 2 teaspoons paprika
- 2 teaspoon thyme
- 2 teaspoons oregano or marjoram
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 to 1 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- Combine all the ingredients well and store in a lidded container. You can also use a spice grinder to make it look more like store-bought.
- In the morning: Add all the main gumbo ingredients to your 4 quart slow cooker. Cook on low 7 to 9 hours.
- 15 minutes before serving: Add the greens to a blender with a little water and purée until smooth. Then add salt, pepper and more Cajun seasoning if needed.
- Remove bay leaves and serve gumbo topped with the green “swamp” purée and a scoop of rice.
- * shred the jackfruit with your hands – it will happen easily as you remove the large seeds.
- This chunky stew is full of okra, tomatoes, vegan sausage and stringy jackfruit. One of my testers, Robin Fetter of The Real Vegan Housewife, says the soup had “an awesome foamy green effect on top” when she served it immediately, but that the green became less bright after twenty minutes. She highly recommends puréeing the greens into the soup.
Below is a link to the Kindle edition of Kathy’s book!
Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
I love tea. Warm temperatures call for pitchers of iced tea or sun tea sitting on the porch letting Mother Nature do the work for you. Cooler weather brings spicy teas infused with cinnamon and cardamom or my favorite English Breakfast. Recently, I wrote a post for a new grocery store in town and I discovered they have a bulk tea section. I zeroed in on this particular tea, full of dried citrus and hibiscus. I brought it home and opened the bag. The smell of that tea was absolutely intoxicating. I knew it would be lovely as is, but that’s not really my style. So I started poking around in the fridge and freezer to see what I had stashed away.
I’m on a serious cherry kick lately. I can’t get enough of them… We have gone through almost 10 pounds in the last month because they always seem to find their way into my cart. You know, just in case I need more. I’ve been putting them in everything from cakes to oatmeal and this week, I decided to go a savory route. If you are unfamiliar with chutney, let me give you a quick description. It’s like a relish, it has sweet and sour ingredients, usually coming from sugar or fruits and vinegar. It is a blend of sweet and savory. It’s a great condiment to use with grilled meats or vegetables and this chutney went splendidly with a grilled flank steak.
Cherry season is nearly over, so don’t wait too long to grab a couple of pounds. I’ll be making another big batch before the summer is over to put up on the shelves so I can enjoy them long after they disappear from the stores.
- 1 1/4 lb. fresh cherries, pitted and roughly chopped (approximately 3 cups)
- 1/2 small red onion, diced
- 1/3 cup dried currants
- 1 clove garlic, minced
- 1 1/2 tsp. grated ginger
- 1/2 cup red wine vinegar
- 1 TB whole grain mustard
- 2 TB light brown sugar
- 1 tsp kosher salt
- 1 TB canola oil
- In a medium pot, heat oil over medium low heat then add onions and garlic. Cook until softened, but not browned (5 minutes). Add red wine vinegar and cook a few minutes more.
- Add in cherries, currants, ginger, brown sugar, mustard and salt.
- Simmer for 30 minutes, stirring occasionally, until cooked down and thickened.
- Cool completely then pack in an airtight container and refrigerate.
- I served this with grilled flank steak, but it would be a great addition to a cheese or charcuterie board!
This is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine.
You may have noticed that there is a new store in town. Safeway has recently opened and I was asked by the company to go check it out! Safeway is excited to provide the local community an unmatched experience in their new stores including savings programs, grocery delivery and many other new offerings.
We went in with our list, but we also had the app on my phone, which helped because I was able to see the items I had saved that were on sale.
Upon entering the store, there was a nice young lady at a table with store flyers and materials to sign up for their “Just for U” program. You can download the Safeway app to your smart phone and start saving. The offers are based on the app users’ purchase history and organized in a way that works for you, so you can save more on what you actually buy and use. You don’t need to present a card or clip coupons, once you have the app on your IOS/Android device, the Just for U savings tool provides access to hundreds of offers. Shoppers have the chance to find over $300 in weekly savings with digital coupons and personalized deals that are available through the just for U savings tool available through the Safeway app and Safeway.com.
Look at the size of that apple! (We bought two!)
This morning, I had groceries delivered. It was rather convenient, considering I was out of eggs and sugar. It’s also pretty easy to sign up and get it done. Click here to create a shopping cart for yourself. New customers get FREE delivery on their first order and they may also qualify for free or discounted delivery fees on subsequent orders. The delivery program offers one-hour delivery windows and a “Shop By History” feature that saves all previously purchased items for easy repeat purchasing. Their trucks are equipped with both refrigerated and frozen compartments, so frozen items stay frozen and refrigerated items are cool when delivered. The only downside to this for me was having to allow someone else to choose my produce. If you are picky about it, like I am, you might consider sticking to other items on your list and visiting the store in person to choose your fruits and vegetables.
My favorite thing about the new Safeway store is the bulk tea section. They have about a dozen different varieties of loose tea. I was partial to the Citrus Sunburst tea… When brewed, it is a beautifully deep shade of pink from the dried hibiscus. I’m working on a new recipe using this tea, so stay tuned!
I would be remiss if I failed to show you the wine aisle… Hello, Gorgeous!
There is also a beautiful flower section in the store. I snapped a shot of this orchid as we were leaving.
Now We’re Cookin’ with Gas!
Safeway has partnered up with Chevron to bring you even more savings! Earn gas rewards every time you shop at your local Safeway store. For every dollar spent, you start earning rewards… you could save up to .20 a gallon on gas. Enroll today at Safeway.com or download the Safeway app. Using the rewards could not be easier! I saved on gas yesterday, paying only $1.95/gal instead of $2.15/gal, thankyouverymuch… You can either enter your card number, or as I did, phone number because I didn’t have that info with me. The screen at the pump then asks if you would like to use your rewards & voila! Easy Peasy.
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This is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine.
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Has this ever happened to you? You buy a watermelon, a huge watermelon (because it’s finally in season and you’ve been craving it since October), and then you realize you are going out of town in a few days? I’m not naming any names, but you (I) know who you (me, again) are…
Not one to let food go to waste, this was no exception. Watermelon, meet blender.
It’s summer, people! What do we need?! Drinks!!! When do we need them?! RIGHT NOW!!!
A libation that screams summer. A drink that makes us think of lazy days, floating in the pool or feeling the sand between our toes. One that we have at backyard bbqs with friends and neighbors, watching the sun drop as the firepit glows with bright orange flames dancing around skewered, melty marshmallows. This is that drink.