Sweet Potato Waffles (Or Sandwich, Whatever you Prefer)

Sort of tastes like a waffle. 8/10, would make again, but also add goat cheese to make it extra savory!

INGREDIENTS

  • 2 large eggs, divided
  • 1 small/medium sweet potato, grated
  • 1/4 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp garlic salt
  • 1 tsp oil, plus more for waffle iron and frying pan
  • 1 cup kale, chopped
  • 1/2 medium avocado, sliced
  • Goat cheese
  • salt & pepper, to taste

Directions

  1. Heat waffle iron and grease well. Set aside.
  2. In a medium mixing bowl whisk 1 egg (or egg whites). Add in grated sweet potato (don’t forget to wipe it down–the extra water can be tricky, so grate it and then squeeze the water out)– it should be around a heaping cup–plus seasonings and 1 tsp oil. Mix well until thoroughly combined. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.
  3. While the waffle is cooking saute kale in pan with oil on medium heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan (remove kale or keep in, your choice) to personal preference.
  4. Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, goat cheese, and avocado slices. Finish with salt and pepper if you wish and enjoy!

My birds couldn’t tell the difference between it and a traditional one, so they went to town eating all the vitamin-A rich things. #crazybirdlady

“Breadless French Toast” – Sweet Omelet

It actually does taste like french toast, minus all the bread.

So, we get our recipe out of the amazing book, How to Cook Everything. If you want an online version, you can find one here.

Posting for posterity (yay 2018 cookbook!)

We topped ours with plain greek yoghurt (probiotics!) and blackberry jam, though to cut down on sugar, I may make a berry compote minus the added sugar next time. 😀

Egg Drop Soup: Homemade!

I don’t understand why every recipe I find online starts with a super long anecdote about the time someone made this or how much they love this. Probably has something to do with ads and making money or some nonsense. So, not exactly personal blogs like this one.

Whatever.

Just give me the recipe, damn it. Ingredients. Ingredients, NOW! I’m in the middle of a grocery store, quit loading pages and pages of description! 

…Maybe I’m just impatient.

Better-Than-Restaurant-Quality Eggdrop Soup with Beef Broth

Serving for Two

Ingredients

2-3ish cups of Beef Broth, more if you’re hungry.

Red Pepper Flakes (If you like it spicy)

Garlic Salt

A Dash of Soy Sauce (think 1-2 teaspoons)

A Dash of Sesame Oil (think 1-2 teaspoons)

Two-three tablespoons of corn starch

Three-four tablespoons of water

2-3 Eggs, Beaten

Directions

1. Mix broth and soy sauce and sesame oil and red pepper flakes and garlic salt (edited)
2. Heat it ’til it steams
3. Mix cornstarch and water in a separate container, add to soup, stir.
4. Beat eggs. Drop into soup, slowly.
5. Optional: Add green onions to top. Serve!

Feels like a hearty soup on a cold day without a ton of calories.

Turkey Tikka Masala (Instant Pot)

This recipe takes like spicy chicken. It is… incredible. SO full of flavor!

Note: The heat of this builds; the first few bites should be fine, but if you don’t like around a medium heat, you won’t enjoy this dish. Probably check out the less spicy chicken version below if you don’t want it to burn so good. 😀

Instant Pot Tikka Tikka Masala (Pressure Cooker)

Prep Time 20 minutes
Marinading Time 1 hour (or more)
Cook Time 20 minutes
If you want calories and servings, better check out the less spicy chicken version here because I’m not calculating that. xD

Ingredients

For marinating the turkey:

  • 1 pound boneless skinless turkey breasts OR thighs (remove from bones and chop) about 2, chopped into bite-sized pieces
  • 1 cup plain 2% fat greek yogurt 7 ounces
  • 1 tablespoon garam masala
  • 1 tablespoon ghost pepper curry powder
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger

For the sauce:

  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic minced
  • 4 teaspoons garam masala
  • 2 teaspoons ghost pepper curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 cup heavy whipping cream added last
  • 1/2 cup milk mixed with 1-2 tbsp. corn starch

Instructions

  1. Marinating the turkey: Combine all marinade ingredients (minus the turkey) in a bowl and mix well. Add turkey chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add turkey chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the turkey  is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
  3. Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the turkey, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.
  4. Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot and milk and corn starch (or just use one cup of cream if you don’t want to try and make this healthier), stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
  5. Serving: Serve with basmati rice or naan. Garnish with cilantro.

Adapted from the chicken version here – this has some ideas about calories too, if you need that. Head to their blog!

Strawberry Goat Cheese Salad with Toasted Pine Nuts

This salad is drool-worthy. Like, restaurants, seriously–take notes and sell this for like $14 a plate. It is so. good.

Ingredients

Green of some sort – arugula works well.
Toasted pine nuts, like 1/4th of a cup. Maybe less. Up to you.
Strawberries.
Goat Cheese.
Balsamic Vinegar

Directions

1. Toast some pine nuts. Turn your stove on lowish, toss your pine nuts in, and stir constantly until they start to brown. Don’t let ’em burn, keep stirring!

2. Chop your salad up, cut some strawberries, sprinkle some goat cheese, then add the pine nuts.

3. Drizzle with balsamic vinegar. We go to a specialty store and get a fig-flavored one for extra brownie points.

4. Drool a little because it’s that good.

5. Eat.

Really good with grilled duck. Just saying.

Spicy Chickpea & Quinoa Bowl

This has been the busiest. Month. Ever. We spent August gearing up for the wedding of the century (it did not disappoint–holy WOW, Kitty and Jim!) and have barely had time enough to breathe, let alone cook things we aren’t sure we’ll like.

During the wedding prep (it was a masquerade ball, so we didn’t want to stick out for the wrong reasons), Jason went to Montreal for his all-staff retreat, then my brother came to visit. We then went to Denver where Jas met all my various and sundry friends, and I then immediately headed to Chicago for my work retreat, and finally Jas just got back from New York.

We. are. tired.

xD Still, we’re back at it until the next travel bug bites us!

THIS IS SO GOOD! Spicy and filling and protein packed!

Deliciously spicy, satisfying, and filling chickpea dish. I’m actually not missing chicken (to which my beau is allergic, as he has recently discovered) much today!

Spicy Chickpea and Quinoa Bowls
Serves: 6 Servings
INGREDIENTS
  • 1 cup uncooked quinoa
  • 1 cups beef broth
  • 1 Tbsp olive oil
  • 1 Tbsp cloves garlic, minced
  • 1 onion, chopped
  • 1-2 jalapeños (seeded unless you’re crazy like us)
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes (save like half the juice)
  • 2 Tbsp tomato paste
  • 1 tsp. cumin
  • ½ tsp. red pepper flakes (or more if you like a lot of heat!) We used a tablespoon. Will probably use two next time.
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Spinach/kale/green of choice
  • Fresh cilantro, garnish (optional)
  • Hard boiled egg, garnish (optional)
INSTRUCTIONS
  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of beef broth (we used two cups of water and two bouillon cubes) to a boil in a small saucepan, drain quinoa and add to boiling broth. Add 1/3rd to half the can of juice from tomatoes. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic  and jalapeños until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine. Towards the end, add the cilantro.
  3. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  4. To assemble the bowls, lay down a bed of greens, place ½ cup quinoa in each bowl and top with a heaping ½ cup of the chickpea mixture.
NUTRITIONAL INFORMATION (Ish. We added things.)
Serving Size: ½ cup quinoa + ½ cup chickpea mixture • Calories: 342 • Fat: 5.8 g • Saturated Fat: 0.5 g • Carbs: 62 g • Fiber: 10.2 g • Protein: 12.4 g • Sugars: 2.2 g • WW Freestyle Points: 4
Recipe adapted from EatYourselfSkinny.com. If you want a less spicy or all-vegetarian option, use their recipe instead of our modified one! IT IS SO GOOD!

Best Chocolate Chip Cookies Recipe – Allrecipes.com

These chocolate chip cookies were gooey and delicious – even I, Cookie Monster’s cookie-hating antithesis (there’s a childhood joke in there), LOVED these cookies. Will make again.

Ingredients
1 h – 12 servings – 298 cals

.5 cup butter, softened
.5 cup white sugar
1/4th cup honey
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1teaspoon hot water
1/4 teaspoon salt
1.5 cups all-purpose flour
1 cups semisweet chocolate chips
.5 cup chopped walnuts (optional)
White chocolate chips to taste.

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Adapted via Best Chocolate Chip Cookies Recipe – Allrecipes.com