Roya's Rice

1 cup rice

2 cups water.

Add to a pot, bring to a boil. Once boiling, cover with a lid, lower heat to two. Give it about 15 minutes to cook. 

Sweet and Sour Chickpeas and Green Beans

 

Sweet and Sour Chickpeas and Green Beans

From Oh My Veggies https://ohmyveggies.com/sweet-and-sour-chickpeas-and-green-beans/#recipe

Cook Time: 10 minutes. Total Time: 10 minutes. Serves 4

Ingredients

• 2 cloves garlic, crushed

• ½ green bell pepper

• 7 oz green beans, trimmed

• 30 oz chickpeas, 2 15-oz cans

• 1 tablespoon cornstarch, or arrowroot powder

• brown rice, cooked, to serve

For the sweet and sour sauce (or just do what we did and use Panda Express Orange Sauce)

• 2 tablespoon maple syrup

• ¼ cup tamari

• ¼ cup rice vinegar

• 1 tablespoon tomato paste

• ½ cup water

  Instructions

  -Add the garlic to a non-stick frying pan and sauté for around 2 minutes. Then, add the green bell pepper and cook for 3-4 minutes. Add the green beans and sauté for around 3 minutes more, until softened.

  -Meanwhile, prepare the sauce by stirring together the maple syrup, tamari, rice vinegar, tomato paste and water.

  -Add the chickpeas, sauce and cornflour to the saucepan. Cook on a low-medium heat for around 5 minutes, until the sauce had thickened. Serve immediately with brown rice.

  Notes

  -Serving Suggestions: This is great served with brown rice, quinoa, or couscous. I also like to serve it with a scoop of steamed edamame.

  -Optional Garnishes: Sesame Seeds, Crushed Peanuts, Chopped Cilantro

Course: Main Course, Side Dish

Cuisine: American, Chinese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 15 minutes or less, Chickpeas, Dinner, earth of maria, easy, Gluten-Free, green beans, high protein, Oil free, set1, sweet and sour sauce, to move, weeknight dinner

Lemony chick pea feta bowl with ground turkey

-Roya B. Borden
Makes 3-4 servings
Ingredients:

• 1 cup rice (white, brown, or basmati)

• 1/4 lb ground turkey

• 2 cloves garlic, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp ground coriander

• Salt and pepper, to taste

• 1 red onion, finely diced

• 1 can (15 oz) chickpeas, drained and rinsed

• Same spices from above (garlic, cumin, paprika, ground coriander, salt and pepper)

• 1/4 cup cilantro, chopped

• 1/2 tbsp olive oil

• 1 lemon (zested and juiced) or 2-3 tbsp lemon juice to taste

• cilantro

• 1 cucumber, diced

• 2 tomatoes, diced

• 1 block feta cheese crumbled

• Optional: cherry tomatoes, avocado, or olives for garnish

Instructions:

1. Cook the Rice.

2. While the rice cooks, cook the ground turkey:

Heat 1/2 tbsp olive oil in a skillet over medium heat. Add ground turkey, breaking it up with a spoon.
Add cumin, smoked paprika, coriander, garlic, salt, and pepper. Cook until the turkey is browned and fully cooked (about 8–10 minutes). Set aside.

3. Sauté the red onion.
I like to add 1/2 tbsp of butter for flavor but can just use oil spray. After red onions have cooked for a few minutes, add the drained chickpeas. Mash the chick peas with a fork or potato masher. Sprinkle in the same spices used in cooking the ground turkey- garlic, cumin, paprika, ground coriander, salt and pepper.

4. Make the Lemon Dressing:
In a small bowl, whisk together the lemon juice, the remaining lemon zest, and a little olive oil. Season with salt and pepper.

5. Combine all together
Add the cooked rice, ground turkey, chickpeas and onion together. Add in the diced tomatoes and cucumber and the chopped cilantro. Add more lemon juice for added flavor. Drizzle with the lemon dressing

6. Garnish with feta cheese. Can add optional cherry tomatoes, avocado, or olives for garnish. Can also add more garlic and cumin for more flavor.

Air Fried Tofu Over Rice

1lb extra firm tofu, pressed & drained

1-2 sweet potatoes

2 avocados

2 cups rice

1/2-3/4 cup quinoa (or just rice)

2 cups chick peas

3 tomatoes

red onion

fresh spinach

Original Marinade (save leftovers as a dressing)

1/4 cup balsamic vinegar

1 T Olive oil

1 T soy sauce or tamari

2 cloves of garlic or tsp jarred garlic

1/2 tsp honey

1 tsp oregano

1 tsp thyme

1/2 tsp black pepper

Or try this: 

2 tsp paprika

1 tsp onion powder

2 tsp jarred garlic

2 T soy sauce

2 T oil

1 tsp black pepper

salt to taste

The night before:

Press tofu over night then cut it into thirds (to make three sheets) then three columns and four rows.

The next morning:

Marinate the tofu until dinner prep time.

30ish minutes before dinner time: 

Slice a sweet potato and bake at 400 for 15 minutes then flip it to the other side for another 15 minutes.

Cook tofu in preheated air fryer at 375 for 7 minutes, flip, cook seven more minutes. May need five more minutes until brown and firm.

Cook quinoa for 1 minute in instant pot. Let pressure release naturally. Cook rice as usual. Mix together.

Serve over rice/quinoa with slices of tomato, avocado, and red onion. Add spinach and chick peas too. Yum! Serves 8?

General Tso's Cauliflower

General Tso’s Cauliflower (Taste of Home by modified by me)

Prep: 25 min. Cook: 20 min.

Makes 4 servings (we doubled it in June, 2020)

Ingredients

1/2 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon salt

1 teaspoon baking powder

3/4 cup club soda

1 medium head cauliflower, cut into 1-inch florets (about 6 cups)

SAUCE:

1/4 cup orange juice

3 tablespoons sugar

3 tablespoons soy sauce

3 tablespoons vegetable broth

2 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons cornstarch
1/4 tsp dried crushed red pepper

3 green onions, white part minced, green part thinly sliced

3 garlic cloves, minced (OR 1 tsp garlic powder)

3/4 teaspoon grated fresh gingerroot

1/2 teaspoon grated orange zest

4 cups hot cooked rice

Directions

Preheat air fryer to 400°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Toss florets in batter; transfer to a wire rack set over a baking sheet. Let stand 5 minutes. In batches, place cauliflower on greased tray in air-fryer basket. Spray them with cooking oil. Cook until golden brown and tender, 10-12 minutes, flip them half way through and spray again.

Meanwhile, whisk together first 7 sauce ingredients; whisk in cornstarch until smooth. Heat over medium-high heat, stirring 1-2 minutes. Add white part of onions, garlic, ginger and orange zest. Bring to a boil; cook and stir until thickened, 2-4 minutes.

Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.

Test Kitchen tip

If you don’t have an air fryer, you can make this recipe in a deep fryer, electric skillet or on the stovetop. Or cook in oven at 400 degree 12-14 minutes.

Nutrition Facts

1 cup with 1 cup rice: 528 calories, 11g fat (1g saturated fat), 0 cholesterol, 1614mg sodium, 97g carbohydrate (17g sugars, 5g fiber), 11g protein.

https://www.tasteofhome.com/recipes/air-fryer-general-tso-s-cauliflower/