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Each night I ask...what to cook tonight??  We had tacos the night before, with this recipe here.  There was about 1 cups worth of taco meat sauce left in the fridge.  With the high costs of groceries, well truthfully inflation overall everywhere, I refuse to throw away good food.  With a few pantry/fridge staples this recipe came together easily enough and was mighty tasty.

Quite often I will cook enough for 4 (there are 2 of us in our household now) and have the leftovers the next night.  This recipe here, worked perfectly for 2.

By the way, with the black beans, I froze the remainder in the canned sauced/water they came in, in an airtight container to use another day.  This made a great dinner, but would be lovely for lunch too and came together in about 30 minutes.

1/4 stalk celery, with leaves finely diced

good handful of fresh cilantro minced with the stems

2/3 cup black beans, rinsed well, separate in half in a bowl and mash one half of beans with a fork

398 can diced tomatoes drained, but reserve liquid

1 cup leftover taco meat sauce

1/4 cup frozen organic corn

1 tsp. chili powder, salt and pepper to taste

grated cheddar cheese

slices of avocado

corn chips

To a sauce pan, add the drained tomatoes with 1/3 cup of juice, celery, corn, cilantro, chili powder, and salt and pepper. Bring to a lite simmer, with lid on and simmer 15 minutes.

Add the beans and meat sauce plus 2-3 Tablespoons of reserved tomato liquid.  Mix well and simmer on low for another 5-10 minutes.

Serve with a topping of grated cheddar cheese, and avocado and corn chips on the side.


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This was a healthy, mighty flavorful vegan/vegetarian stew.  There are a lot of options you could use with this recipe in terms of vegetables: carrots, broccoli, peas, red pepper, cauliflower, spinach to name a few.  I used what I had on hand so by all means adjust this recipe to suit your own needs/tastes.

While we made this Vegan/Vegetarian it could easily be made with chicken stock and cut up chicken breasts - again lots of flavor.  Plus the added tumeric with the ginger gives a good immune boost especially when in the depths of freezing winter.  There is nothing better than a good curry during winter.  Any way you make it, a hearty, healthy lunch or dinner.

2 Tblsp. Avocado oil

1 small onion, diced

2 minced garlic cloves

1 tsp. finely minced ginger

1/4 cup diced green pepper

1 stalk of celery, sliced on diagonal, and add minced leaves

3 small swiss chard leaves and stalk, finely sliced in ribbons

2-3 roma tomatoes, diced

3/4 lb. diced potatoes, we used red fingerling - any potato that holds up well steamed/simmered

1 cup vegetable stock, divided

1/2 tsp. tumeric, 3 tsp. Madras curry powder, salt to taste

big handfull of finely chopped fresh cilantro, and fresh basil

400 ml can full fat organic coconut milk - guar gum, sugar free (we use this brand)

398 ml. can organic chick peas, drained and rinsed well

1 Tblsp. potato starch

Heat up a large pan/braiser with the Avocado oil on low medium heat.  Add the onion, garlic, ginger, green pepper and celery to the pan.  Saute until fragrant and the onions are translucent - about 4 minutes.  Then add the swiss chard, tomatoes, tumeric, and Madras curry powder, salt and continue to saute until the swiss chard starts to welt.  Pour in 3/4 cup vegetable stock, potatoes and stir to combine.  Turn down to low and lid on keep on a low simmer stirring occasionally for the next 15-18 minutes until the potatoes are fork tender.

Next add in the fresh cilantro and basil, and drained chick peas mixing well.  To the remainder 1/4 cup of stock add 1 Tblsp. potato starch stirring to incorporate.  Add to the curry dish stirring well, then pour in the coconut milk, again stirring well until it begins to thicken.

Keep on a low simmer for 5-10 minutes stirring throughout, and serve hot over cooked rice.




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This simple dish is a great way to use up some pantry ingredients as well as providing a hearty lunch or dinner.  We usually do 2-3 vegetarian dinners each week to maintain overall health, and it helps with the costs too!

1-1/2 Tblsp. Avocado oil

1 small onion, finely diced

1/2 a stalk of celery with leaves, finely diced

1/2 cup diced red and or green pepper

14 oz. can diced tomatoes with juice

1 Tblsp. tomato paste

14 oz. can drained and rinsed pinto beans

1 Tblsp. Apple Cider Vinegar

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1 tsp cumin

1 bay leaf

salt and pepper to taste

grated aged cheddar cheese

chopped green onion

cooked rice

Heat up a 3 quart frying pan, dutch oven or braiser on low medium heat with the Avocado oil.  Add in the onions, green/red peppers, celery and leaves sauteing for 5 minutes.  Pour in the tomatoes, apple cider vinegar and add all the seasonings, bay leaf,  stirring well.

Bring to a good simmer, and after 5 minutes add in the tomato paste, stir well and cover with a lid.  Turn down to minimum and simmer 15 minutes stirring occasionally.  Add in the drained pinto beans, lid on and heat through another 5-10 min.

Serve over rice with a topping of grated cheddar cheese and a sprinkling of green onion.



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I found this recipe from Cooking On the Ranch...please check out the blog for this yummy original recipe.  It sounded so good I had to try with a few of my own ideas.  I can never leave a recipe alone lol, and made a few changes, I must say the results were yummy and leftovers the next day were delicious.  Thank you Lee Ann, of Cooking On the Ranch for your delicious inspiration.

1-2 tsp. Avocado Oil (to lightly oil a 9x13 in. casserole dish or pan

1 lb. lean ground beef

1 large shallot, diced

2 minced garlic cloves

1/4 cup diced green pepper (I prefer to peel mine, but this is optional)

1 28 oz. can diced tomatoes, drained, and reserve liquid

14 oz. can black beans, rinsed and drained well

2/3 cup frozen corn

Season blend:

1 1/2 Tblsp. chili powder, 1/2 tsp. smoked paprika, 1 tsp. cumin, 1 tsp. garlic powder

1 cup yogurt

1/4 cup chopped cilantro including the stems

1/2 cup of grated cheddar cheese (use smallest grate on the box grater)

12 corn tortillas

grated cheddar cheese


Add seasonings to a small bowl, mix to combine and set aside.

To another bowl, add the yogurt, grated cheddar cheese and chopped cilantro.  Mix well and place in fridge until needed.

Heat up a dutch oven or 3 quart frying pan.  On low medium heat, add in the ground beef to brown breaking up with a spoon.  Once it starts to brown add in the green pepper, shallot, minced garlic, and season blend, continue to saute about another 5 minutes.  Season with salt to taste.

Pour in the tomatoes and 1/2 cup of reserved juice, the black beans, and corn.  Turn the heat to minimum and continue to saute another 15 minutes.

Preheat the oven to 350 degrees.

Remove from heat, and ladle in a cups worth of meat/sauce to a 9 by 13 casserole pan that has been lightly oiled with Avocado oil.  Place down 6 corn tortillas, it is ok if they slightly overlap and come up the sides a bit.  Add a layer of meat sauce to the tortillas and then evenly spread on the yogurt mixture.

Add another layer of tortillas, meat sauce and then cover with grated cheddar cheese and dollops of salsa.  (I actually made an error and covered the dish in another layer of tortillas and then added a good layer of cheddar cheese and dollops of salsa hoping it would work.  It was great!)

Cover the dish with aluminum foil and bake 25-30 minutes.  Allow to rest 5-10 minutes and serve with extra salsa and extra chopped cilantro.


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Lately, we have been having different kinds of rice bowls, stir fry's, and different curry dishes.  It adds some variety to dinners, as well as being a great way to use up any extras that might be in the fridge.  This dish would also be lovely with red pepper strips, and bean sprouts.  Any number of different veggies can work well here.

1/2 lb. beef stir fry strips

2 Tblsp. Avocado oil

1/2 cup broccoli stalks cut into 2 inch matchstick size

1 1/2 cups broccoli florets, cut small

3 cremini mushrooms, sliced

1 large shallot, diced

1 Tblsp. minced ginger

fresh cracked pepper

sliced green onions to garnish


Marinade for beef strips:

3 garlic cloves, sliced

3-4 Tblsp. soy sauce

1 1/2 Tblsp. white vinegar or rice wine vinegar

1 Tblsp. water

5 drops toasted sesame seed oil

juice of 1 tangerine


Ginger Tangerine Sauce:

juice of 1 tangerine

1 1/2 cups beef stock

3 Tblsp. soy sauce

2 Tblsp. ketchup

2 Tblsp. corn starch


Mix together the marinade ingredients and add the beef strips to the marinade, tossing well to coat.  Marinate in a lidded container 4-6 hours in the refrigerator.   Heat up a dutch oven,  or braisier pan on medium heat.  Using a slotted spoon to drain the beef from the marinade add to the heated pan discarding the marinade.  Saute about 3 min. then transfer to a bowl and set aside.

If necessary add a splash of Avocado oil to the pan and saute the shallot, mushrooms and ginger until fragrant, and the mushrooms are lightly golden.  Add the broccoli and stalks to the pan, sauteing 3 min.  Add a splash of water and cover turning the heat to a low simmer, 2 minutes then remove the lid and cook until the broccoli is tender.

Mix up the ingredients for the Ginger Tangerine Sauce and set aside.

Add the beef to the pan, and pour in the Ginger Tangerine sauce, stirring/mixing until thickened.

Check for seasonings, pepper and soy sauce adding more if necessary.  Serve over basmati rice and garnish with a sprinkling of green onions.


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Air Fryer spaghetti squash could not get any easier.  We love to have spaghetti squash with Meatballs and Marinara sauce, or under a serving of chili.  Spaghetti squash is a nutritious and filling squash any way you decide to serve it.

Cut the stem end off of the spaghetti squash, then place on cut end and cut the squash in half.  Scoop out the seeds with a spoon.  Drizzle a small amount of Avocado Oil in each squash and spread throughout with you hand.  Season with salt and pepper.

Preheat the Air Fryer at 375 degrees for 5 minutes.  Open the basket and add a splash of water to the bottom of the fryer - no need to remove the tray.

Place the Spaghetti Squash cut side up into the basket and cook.  Depending on the size of you squash cooking time will be anywhere from 23-30 minutes.  Carefully remove the cooked squash with tongs and allow to cool a bit before using a fork to scrape out the strands of squash.  Serve along side any main dish.

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Before I get into this recipe I must show you my newest kitchen addition:

A Cast Iron Enameled 3.5 quart Brasier.  I am in serious luv with this baby.  It is great for Danish Frikadiller, seafood dishes, Chinese Food, Curry bowls etc. etc.

Recently we discovered combining rice and quinoa is a winning combination - textures, flavors, as well as a great protein.  I like to make a fairly big batch of this combination to have for a couple of days, whether in a stir fry dish, or mixed in with Greek or Garden chopped salad for lunch it all comes together packed with flavor.

To make the Rice Quinoa is a simple ratio:  1 part Quinoa, 1 part Basmati Rice, to 2 parts liquid.  Bring to a good simmer, stir, turn down to minimum lid on and cook for 18 minutes.  Here I used 1/2 cup Quinoa, 1/2 cup Basmati rice, well rinsed.  Add 2 cups water and serve in a salad or make into a stir fry.


3 cups cooked rice quinoa blend

14 oz. can diced tomatoes

1 cup baby spinach

3 mushrooms, roughly chopped

1/2 cup canned, rinsed green lentils

3 Tblsp. all natural Avocado oil

1 small shallot, diced

2 garlic cloves, minced

1 rounded tsp. Madras Curry Powder

1 Tblsp. minced ginger

salt to taste

Yogurt - optional

Minced cilantro - optional

Heat up a good sized pan/braiser with Avocado oil on low heat.  Add in the diced shallot and garlic sauteing until fragrant.  Then add in the mushrooms and saute until lightly golden about 3 minutes or so.  To this add the spinach, ginger and tomatoes with juice.  Season with salt, then add in the curry powder.  Mix well and let simmer on low for 5 minutes.

Next add in the Quinoa Rice blend and lentils, stirring to combine.  Heat through stirring for 5 more minutes.  Adjust seasonings, and serve with cilantro and a dollop of yogurt.

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This is a recipe that happened as a result of a happy accident.  We love a simple Saffron Rice with any kind of seafood or simple chicken dish.  So having made the Saffron rice the night before, there were some leftovers the next day.

I decided to reheat the rice in a pan with a bit of butter, and threw in a couple of eggs to scramble in the rice.  Next, I added a few dollops of salsa.  Unbelievable, and out of this world flavor.  Who knew Saffron could work so well with a bit of salsa?  It was heaven.

Now a word about Saffron.  It is considered the most expensive spice in the world, and rightly so given how it is grown and harvested.  That said, the quality of Saffron will vary depending on the region it is grown.  My two favorites are Persian Saffron, and Indian Saffron.  It is worth every penny finding quality Saffron and it certainly makes a huge difference in depth of flavor.

In terms of rice - Basmati Rice is my personal favorite.  In this recipe I did something a little bit different.  To a 3/4 cup measuring cup, add 1/4 par boiled whole brown rice, then top up with regular Basmati rice.  Give a good rinse, and allow to dry in the colander.

If you have Basmati rice alone that will work no problem without the added par boiled brown rice.

Also, in this recipe, I infused oil with garlic and onion first, then removed the garlic and onion to let the Saffron shine, with a hint of the garlic and onion.  Saffron in this dish comes first and foremost!

This is a dish we could eat for Breakfast, Lunch or Dinner, in fact it is going to be our dinner tonite served with a garden salad loaded with veggies.  This served 2 for dinner with enough leftover Saffron rice for my breakfast tomorrow...happy days!

Saffron Rice Recipe:

2 Tblsp. Avocado Oil

1/4 onion, any kind, roughly chopped

2 large garlic cloves cut in half

3/4 cup Basmati Rice (1/4 of it being par boiled brown rice) (make sure to rinse and drain well in a colander and allow to dry - let sit a good hour or so)

good pinch of Saffron - here we used Persian

1 cup chicken stock, plus 1/2 cup water

salt and fresh cracked pepper

Heat the Avocado oil on low heat.  Add in the onion and garlic, saute for 5 min. until lightly golden, then remove with a slotted spoon and discard.  Add the rice, and Saffron to the oil and stir for 1-2 minutes until there is a slight roasting smell.  Pour in the chicken stock and water stirring well, season with salt and pepper.

Bring to a good simmer, then lid on turn down to minimum and simmer 15 minutes or until all the liquid is absorbed.

Saffron Rice Breakfast Bowl:

1 Tblsp. butter

2 rounded 3/4 cups of Saffron rice

4 eggs lightly whisked with a fork

salt and pepper to taste

Salsa - we used a good quality jarred salsa

Heat up a frying pan with the butter on low heat.  Whisk the eggs with a fork and season with salt and pepper and set aside.  Add the rice to the pan and saute for 3-4 minutes until heated.  Pour in the eggs through out and keep sauteing until the eggs are cooked through.  Plate and serve with dollops of your favorite salsa.  Enjoy!