dinner

Vegan Gyros with Roasted Potatoes

dinner, pasta/grains

ingredients

  • 1 can chickpeas
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/4 grated cucumber
  • 1/4 cup greek yogurt
  • 2 tsp olive oil
  • 3/4 tsp red wine (or plain) vinegar
  • 1 1/2 tsp lemon juice, 1/4 tsp lemon zest

  • pita bread
  • pre-made hummus
  • for serving (optional): tomato, lettuce, feta cheese

  • 1 lb (more or less whateva) red potatoes, chunks
  • 1 large onion (more or less or whateva), chunks
  • Olive oil, salt, pepper, oregano

instructions

  1. Preheat oven to 400. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well). Generously grease a sheet pan with cooking spray.
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  2. Potatoes. Spread potato and onion on one half of a large sheet pan. Drizzle with oil, salt, pepper, oregano (optional) to taste. Bake at 400 for 10 minutes.
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  3. Chickpeas. While you wait, add chickpeas to a mixing bowl. Drizzle on oil, seasonings, salt, and pepper to taste. Toss until well coated, spread evenly on the other half of the baking sheet when 10 minutes is up. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. Roast until crisp, but not hard.
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  4. Tzatziki. Meanwhile, grate cucumber the large holes of cheese grater. Line a small bowl with a few paper towels and place the grated cucumber on top. Squeeze out as much as extra moisture as you can to keep the sauce from being watery. Once it’s drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.
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  5. Char the pita bread. Spray both sides of the pita with olive oil cooking spray and “grill” the bread on the stovetop over an open flame on medium heat until slightly charred about 10-15 seconds per side. Once charred immediately fold in half and cover with a clean towel until ready to serve.
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  6. Assembly. Spread hummus on one side. Press some chickpeas into the hummus to help them stay better. Add desired toppings and serve with potatoes!

Note: Double chickpeas and their seasonings if you want leftovers!

Adapted from https://www.chelseasmessyapron.com/vegetarian-gyros/

Tuna Macaroni Salad

classic american, dinner, pasta/grains

ingredients

  • 1 lb elbow macaroni
  • 2 5oz cans tuna, drained
  • 1/2 jar gherkin pickles, diced
  • 3 hard boiled eggs (or skip)
  • 1 cup mayonnaise
  • 2 tbsp sugar
  • 1 tsp salt, pepper

instructions

  1. Start a large pot of water to boil. As soon as it’s boiling, add noodles and cook. Strain with cold water so noodles are room temp/cold.
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  2. Drain and shred tuna. Dice pickles (and optional eggs). Mix together with mayonnaise, sugar, salt, and pepper.
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  3. Mix noodles into tuna mixture. Done!

Hawaiian Sloppy Joes

dinner, new american

ingredients

  • 1 pack brioche or Hawaiian buns
  • 1 lb ground beef
  • 1 pack bacon (8oz)
  • 1 medium onion, chopped
  • 5ish cloves garlic, minced
  • 1 8 oz. can crushed pineapple (in 100% juice) not drained
  • 1 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon mustard
  • 1 tablespoon cider vinegar
  • 1 tsp each chili powder, salt
  • 1/2 tsp each ground ginger, smoked paprika, pepper

instructions

  1. Cook bacon till crispy. (Find a good way to do this).
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  2. Mix together everything from pineapple down.
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  3. Heat oil in a large saucepan, cook for a few min, add beef and cook until cooked through, stirring often.
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  4. Add sauce and bring to a simmer. Reduce heat and simmer for 20 minutes. When done, crumble bacon into mixture and serve with toasted buns (and maybe cornbread too!).

Adapted from: https://carlsbadcravings.com/hawaiian-sloppy-joes

NY Times Fancy Pizza

bread, dinner, mediterranean

ingredients

  • 2 teaspoons/5 grams dry active yeast
  • 4 ½ cups/625 grams all-purpose flour, plus extra for dusting
  • 2 teaspoons/5 grams kosher salt
  • 2 tablespoons/30 milliliters olive oil

instructions

  1. Pizza dough. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
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  2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
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  3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
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  4. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
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  5. To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
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  6. Make de pizza. Preheat oven and pizza stone to 500. Roll dough out into a circle, add sauce and cheese and whatever else you like. Bake for 8-10 minutes.

Nana’s Salmon Patties with Buttered Noodles

classic american, dinner

ingredients

Salmon Patties

  • 2 6oz cans salmon
  • 1 small onion, chopped
  • 1 egg
  • 2/3 cup panko breadcrumbs
  • pepper

    Buttered Noodles
  • 1lb elbow noodles
  • 6 tbsp butter
  • salt & pepper to taste

instructions

  1. Start a pot of boiling water. Mix all salmon patty ingredients. Shape into patties.
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  2. Bake at 350 for 30 minutes.
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  3. Cook noodles, add butter, salt, and pepper. Serve with salmon patties.

Spring Veggie Frittata

dinner, new american

ingredients

  • 8 large eggs for a 12-inch skillet
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1/2 large onion (or 1 small onion), choppe
  • 1/2 cup frozen peas, thawed
  • 1 bunch chopped asparagus
  • 1/2 cup fresh mozzarella, cubed
  • 1/4 cup feta, crumbled
  • salt, pepper, olive oil

instructions

  1. Preheat oven to 400F.
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  2. Whisk the eggs, milk, garlic, and 1/4 tsp salt until combined. Set aside.
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  3. Heat 1/2 tbsp olive oil in cast-iron skillet over medium heat. Add the onions and cook until soft.
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  4. Add the asparagus and a pinch of salt and pepper, cook about 5 minutes. Add the peas, then the egg mixture, and shake pan to distribute. Add cheese and bake 30-40 minutes or until eggs are set.


    From https://www.loveandlemons.com/frittata-recipe/

Mom’s Minestrone (Adapted)

dinner, mediterranean

ingredients

  • 1 onion, diced
  • 4 large cloves garlic, diced
  • 1 tsp olive oil
  • 1 28oz can crushed tomatoes
  • 1 16oz can crushed tomatoes
  • 9 cups water
  • 4 carrots, diced
  • 1/4 cup quinoa, barley, or brown rice
  • 1 bunch kale
  • 2 cans kidney beans
  • 2 tsp salt
  • 1 tsp peper
  • 1.5 tbsp basil
  • 1.5 tbsp oregano

instructions

  1. Heat onion, garlic, and olive oil about five minutes.
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  2. Add water and tomatoes. Bring to a boil, then reduce heat.
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  3. Add carrots and quinoa/barley and cook uncovered for 20 minutes.
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  4. Add beans, kale, and seasonings. Simmer 15-20 min longer.