Category: Dinner

Fall off the Bone Dry-Rubbed Ribs

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Serves 4-6

578 Calories per 4 Ribs

Ingredients

Dry-Rub
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 2½ pounds pork baby back ribs (about 16)
ADDITIONAL TOPPINGS
  • ⅔ cup reduced-sugar BBQ sauce (or your favorite)

Instructions

  1. Spray a slow cooker with nonstick cooking spray.
  2. Mix all of the dry rub ingredients together in a small bowl.
  3. Pull out the ribs and remove the membrane with a paring knife if it is still on the meat. The one I buy comes clean, so there is no need to do so.
  4. Pat the ribs dry with paper towels. 
  5. Thoroughly massage the dry rub into all sides of the ribs.
  6. Place the ribs standing up, around the sides of a slow cooker.
  7. Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the meat is tender and falls off easily. I prefer cooking the ribs low and slow, it always come out perfectly.
  8. Prepare a baking pan with foil. Carefully remove the ribs from the slow cooker with tongs (they will more than likely be falling off the bone, yum). Brush the ribs with a thin layer of BBQ sauce. Sometimes I eat these without sauce, they are so tasty.  
  9. Place the ribs under the broiler for 2-3 minutes (or until the BBQ sauce is caramelized).

Notes:

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here!

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Thai Salad with Ginger Dressing

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Serves 8-10

Ingredients

Salad
  • 4 cups shredded napa, green, or purple cabbage (or a combination), chopped
  • 2 peppers, sliced (yellow and red)
  • 2 cups cucumber, chopped
  • 2 cups carrots, shredded
  • 2 cups frozen edamame, thawed
  • 4 stalks green onions, chopped
  • 1/2 cup slivered almonds
  • 1 cup cilantro, chopped
  • Optional Addition: 2 cups chow mein noodles
Dressing
  • 1 cup extra virgin olive oil
  • 1/2 cup seasoned rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 2 cloves garlic, pressed
  • 4 teaspoons ginger, grated
  • 2 tablespoons sesame seeds

Instructions

  1. Add all of the ingredients for the dressing together in a food processor or large mason jar. Process or shake until the dressing is emulsified.
  2. Add all of the salad ingredients to a large serving bowl. Add half the dressing to the salad ingredients.
  3. Toss with serving spoons or salad tongs until all of the ingredients are well-combined and the veggies are completely coated.
  4. Serve and top with additional dressing and chow mein noodles.

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Harissa-Steamed Thai Mussels

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Serves 2-4

Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 2 garlic cloves, pressed
  • 2 tablespoons harissa paste
  • 1 teaspoon smoked paprika
  • kosher salt and ground pepper to taste
  • 12 ounces white wine (pinot grigio)
  • 1/2 cup canned full-fat coconut milk
  • 2 pounds mussels, debearded and scrubbed clean
  • 2 cups cherry tomatoes
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1/4 cup of both fresh cilantro and basil, chopped
  • Serving: serve with toasted bread, pasta, or rice

Instructions

  1. In a large Dutch oven, melt the coconut oil and butter over medium high heat.
  2. When the mixture begins to shimmer, add onion and cook until lightly caramelized and soft, about 5 minutes.
  3. Add the garlic and cook for about 30 seconds or until fragrant then immediately add the harissa, paprika, and a pinch each of kosher salt and pepper.
  4. Slowly stir in the coconut milk and wine. Increase the heat to high and bring the mixture to a boil.
  5. Add the mussels and tomatoes and cover. Cook for about 4-5 minutes shaking the pot occasionally until all mussels have opened. If any mussels haven’t opened after 10 minutes, throw them out.
  6. Stir in the chickpeas, chopped cilantro, and basil.

What is Harissa?

Harissa is a hot chili pepper paste, which is native to Maghreb (Western North Africa).

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Half Baked Harvest book.

Roasted Root Vegetables Over Coconut Turmeric Chickpea Rice

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Serves 4-6

Ingredients

Roasted Root Vegetables
  • 2 large carrots, peeled and sliced evenly
  • 2 medium parsnips, peeled and sliced evenly
  • 2 medium beets, peeled and sliced into wedges
  • 1 medium red onion, skin removed and sliced into wedges
  • 1 medium sweet potato, scrubbed and sliced into cubes (skin can be left on or removed)
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons apple cider vinegar or balsamic vinegar
  • 1 tablespoon fresh rosemary, sage, and/or thyme, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
Coconut Turmeric Rice
  • 1 1/2 tablespoons coconut oil
  • 1 1/2 cups red onions, diced
  • 15 ounce can chickpeas, drained and rinsed
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons turmeric
  • 1 13.5 oz Thai coconut milk
  • 3 cups parboiled rice
  • 1 tsp cayenne
  • 1 tsp black pepper
  • 1 teaspoon Kosher salt
  • 2 teaspoons vegetable bouillon
  • 4 cups vegetable broth
  • 1/2 cup spring onions, chopped
  • 3 bay leaves
  • Serve with chopped cilantro and plain Greek yogurt

Instructions

Roasted Root Vegetables
  1. Position racks in upper and lower portions of your oven to ensure that a Dutch oven will fit on the bottom rack and a baking pan will fit above it; preheat to 400 degrees F. Line an extra-large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the prepared vegetables with oil, vinegar, herbs, salt and pepper until well coated.
  3. Spread onto the prepared baking sheet, into a single layer. Set aside while you prepare the rice (both the rice and vegetables will bake at the same time).
Coconut Turmeric Rice
  1. To begin the rice, in a Dutch oven, heat oil and sauté chopped red onions for 5 minutes.
  2. Stir in chickpeas, garlic and cook until aromatic (3-4 minutes).
  3. Then add turmeric, stir well and cook for an additional minute.
  4. Pour coconut milk into the pot. Stir to combine and gently simmer uncovered for 5 minutes.
  5. Add rice, cayenne, black pepper, salt, bouillon, broth, and green onions. Stir well.
  6. Top with bay leaves, cover and bake at 400 degrees F for 40-45 minutes. At the same time, roast the vegetables, tossing them halfway, until fork-tender, 35 to 45 minutes (a little char on root vegetables is tasty, but avoid burnt).
  7. When the rice is done, use oven mitts (I’ve made the mistake to use just my hands before-ouch!) to remove from the oven, let sit for 5 minutes, remove bay leaves, fluff and enjoy.
  8. Serve vegetables over rice with fresh herbs and plain Greek yogurt.

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors.

Western Bison Burger w/ Grilled Fennel and Spiced Ketchup

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Serves 4

Ingredients

  • 1/2 cup ketchup
  • 4 teaspoons red wine vinegar
  • 1 large garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh basil, chopped
  • 1 pound ground grass-fed bison
  • 1 fennel bulb, sliced
  • 4 hamburger buns, wheat, white, or seeded
  • optional toppings: romaine lettuce, cheese (pepper jack or cheddar), avocado, pickles, tomato, onion (raw or cooked)

Instructions

  1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high.
  2. Meanwhile, make the spiced ketchup. In a small saucepan, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Take the sauce off the heat and stir in the basil.
  3. Shape the bison meat into 4 (1/2 inch thick) patties.
  4. Place fennel on grill rack and grill, turning occasionally until lightly charred and tender, about 8 minutes. Transfer to a plate. Place patties on grill rack and grill 4 minutes. Grill about another 4 minutes or until the internal temperature reaches 160F.
  5. Remove burgers from grill to a clean plate. Place buns cut side down on grill rack and grill until lightly toasted (1 minute).
  6. Place bottoms of buns on 4 plates. Top each with the burger, fennel, spiced ketchup, and any additional toppings, finishing with the top bun.

Calories Per Serving: 324 Cal

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Weight Watchers: Family Meals book.

Roasted Vegetable Curry

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Serves 8 (1 1/2 cup each)

Ingredients

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 cup carrot, diced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoon ginger, peeled and grated
  • 1 red chili pepper, seeded and minced
  • 14 ounce can tomato sauce
  • 32 ounces low-sodium vegetable broth
  • 3 cups russet potatoes, peeled and diced (1/2 inch)
  • 3 cups sweet potatoes, peeled and diced (1/2 inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 14 ounce can coconut milk
  • toppings: cilantro, salted pepitas, Greek yogurt

Instructions

  1. Preheat the oven to 450F degrees.
  2. Combine spiced through cayenne pepper in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of spiced mixture and toss until well coated.
  3. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15-20 minutes. Set aside.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown (3-4 minutes). Reduce heat to medium and continue cooking, stirring often, until the onion is translucent. Add garlic, ginger, chile and the remaining spice mixture. Stir and cook for an additional minute.
  5. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zet and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35-40 minutes.
  6. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Option to serve garnished with cilantro and chiles.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in Eating Well: Soups (pp. 49).

Hearty Beef Stew

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Serves 6

Ingredients

  • 1.5-2 pounds lean chuck beef, sliced into cubes
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red wine
  • 3 stalks celery, sliced
  • 3 large carrots, sliced
  • 2 medium potatoes, washed and sliced into cubes
  • 1/2 cup roasted red pepper
  • 1 medium yellow onion, diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 cup frozen peas
  • optional: chopped parsley

Instructions

  1. Coat the beef with flour in a medium sized bowl or Ziplock bag. Let sit for 5-10 minutes.
  2. In a large skillet, heat oil over medium heat. In batches (making sure not to overcrowd the pan) sear the floured beef on all sides, transferring done pieces to a 6-quart slow cooker.
  3. Using the same skillet, deglaze the pan with red wine. Allow the wine to cook off for a few minutes, scraping up any brown bits on the bottom of the pan.
  4. Add ingredients celery through beef broth to the slow cooker.
  5. Top with the deglazed wine and bay leaf.
  6. Cover and cook on low for 8 to 10 hours, or when beef is very tender.
  7. Remove bay leaf and add frozen peas 20 minutes before serving. Option to top with chopped parsley, enjoy!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Korean Beef Tacos

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Serves 6

Ingredients

Ingredients
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 8 ounces ground beef
Sriracha Mayo
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons lime juice
Tacos and Toppings
  • 12 mini flour tortillas
  • 1 cup kimchi
  • 1/4 cup red onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon sesame seeds

Instructions

  1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat the vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring continuously until fragrant (about 1 minute). Add ground beef and cook until browned. Drain any fat from the skillet.
  3. Stir in soy sauce mixture until well combined, allowing to simmer 3 minutes.
  4. To make the Sriracha mayonnaise, whisk all ingredients in a small bowl and set aside.
  5. To assemble tacos, serve the ground beef mixture in warmed tortillas, topped with kimchi, red onion, cilantro, sesame seeds, and Sriracha mayo.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Brussels Sprout and Prosciutto Salad w/ Candied Walnuts

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Serves 6

Ingredients

Ingredients
  • 3 ounces thinly sliced prosciutto
  • 1 head kale, shredded
  • 4 cups brussels sprouts, shredded
  • 1 cup dried cranberries
  • 1 cup shredded manchego cheese
  • 1 avocado, diced
  • 3 tablespoons salted butter
  • 1/2 cup raw walnuts, chopped
Balsamic Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon apple butter
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons orange zest
  • kosher salt and black pepper

Instructions

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely.
  3. In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.
  4. To make the dressing, use a food processor to blend all of the ingredients. Pour the dressing over the salad and toss to coat.
  5. Add the dried cranberries and cheese.
  6. Melt together the butter and walnuts over medium heat. Cook until the nuts are toasted, and the butter has begun to brown. Season with salt, and then pour the warm nuts over the salad.
  7. Top with avocado and prosciutto. Serve immediately or refrigerate.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Creamy Tuscan Chicken Pasta w/ Crispy Prosciutto

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Serves 6

Ingredients

  • 1 1/2 pounds thin cut chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 3 ounces prosciutto
  • 2 shallots, chopped
  • 2 tablespoons Italian seasoning
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1 teaspoon red pepper flakes
  • 3 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon dijon mustard
  • 3 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • 1 bunch kale, roughly chopped
  • 16oz Pappardelle noodles
  • fresh basil and grated parmesan (for serving)

Instructions

  1. Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the flour in a shallow bowl and dredge the chicken in the flour.
  2. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and set on a plate lined with a paper towel.
  3. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
  4. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes.
  5. Pour in the broth and add the chicken. Partially cover and cook over medium heat for ten minutes.
  6. Meanwhile, heat a pot of salted water to a boil and cook noodles according to package.
  7. After the sauce has been cooking for ten minutes, remove the lid and pour in the cream. Stir in the dijon, lemon juice, parmesan, and kale. Cook until the kale has wilted (about 5 minutes).
  8. Serve the chicken and sauce over noodles and top with crispy prosciutto and fresh basil and freshly grated parmesan.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.