Mac & Cheese "Muffins"

Mac & Cheese "Muffins"

Mac & Cheese “Muffins”

1/2 lb. macaroni
Salt
3-4 Tbsp. butter
3-4 Tbsp. flour
2 1/2 cups milk
2 cups grated old cheddar cheese, or any combination of cheeses you have in the fridge
1/2-1 cup pureed cooked cauliflower, sweet potatoes or squash or 2 jars pureed baby food

Bread Crumb Topping (optional):
1-2 slices bread (preferably whole wheat), torn into pieces
2 Tbsp. canola or olive oil or melted butter
1/4 cup grated Parmesan

In a large pot of boiling salted water, cook the pasta until it’s tender but not mushy. Drain well in a colander and set aside.

Preheat the oven to 350°F.

In the empty pot (no need to wash it out), melt the butter over medium heat. Add the flour and stir well with a whisk, cooking for a minute or so until the mixture starts to turn golden. Stir in the milk and bring the sauce to a boil, whisking constantly. The sauce must reach a full boil in order for the flour to reach its full thickening potential. Reduce the heat and simmer for a few minutes, until the mixture is nice and thick.

Remove the sauce from the heat and stir in the cheese until it melts. Stir in the vegetable puree, if you’re using it. Add salt to taste, then stir in the drained pasta. If you want a bread crumb topping, pulse the bread, butter and Parmesan in a food processor until the bread turns to crumbs and the mixture is well blended.

Divide the macaroni and cheese into buttered muffin tins and top with the bread crumbs or additional cheese. (It can be made up to 24 hours ahead and refrigerated in the baking dish; sprinkle with the crumb mixture or cheese right before you bake it.) Bake for 15-20 minutes, until the topping is golden and the “muffins” are bubbly around the edges. Serves 8 – more if there are kids.

From http://www.babble.com/best-recipes/mac-cheese-muffins/

Teriyaki Marinated Chicken

Teriyaki Marinated Chicken

Ingredients

• 1/2 cup(s) reduced-sodium soy sauce
• 1/4 cup(s) sake or mirin
• 2 tablespoon(s) light brown sugar
• 2 clove(s) garlic, minced
• 1 tablespoon(s) minced fresh ginger
• 1 pound(s) boneless, skinless chicken breast (see Note)

Directions

1. Whisk soy sauce, sake (or mirin), brown sugar, garlic, and ginger in a bowl until the sugar is dissolved.
2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total. 

Exchanges: 3 lean meat.
Tips & Techniques

Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the chicken tender — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you'll only need 2 breasts for 4 servings — cut each one in half before cooking.

Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

From http://www.delish.com/recipefinder/teriyaki-marinated-chicken-recipe-ew0811

Spicy Peanut Chicken Satay Recipe

Spicy Peanut Chicken Satay

Spicy Peanut Bake makes this an easy chicken satay to prepare. It’s a classic Thai appetizer or main course.

YIELD
30 satays

TIME
20 minutes to assemble
5-6 minutes to grill
Total time: 25-26 minutes

INGREDIENTS
1-3.5 oz box Spicy Peanut Bake, both inner envelopes
1 1/2 lbs boneless, skinless chicken breast, cut into thin slices
Oil for grilling
Optional: A Taste of Thai Peanut Sauce Mix or Peanut Satay Sauce

DIRECTIONS
1. Preheat grill to a medium high heat. Rub grill racks with oil just before grilling for carefree turning of chicken.
2. Pour Spicy Peanut Bake, both inner envelopes, into gallon size zip-lock bag. Add chicken slices (a few pieces at a time) and shake until evenly coated. Thread coated chicken onto skewers.
3. Grill chicken 3 minutes on each side or until cooked through.

TOOLS & EQUIPMENT
30-6 or 8 inch bamboo skewers, soaked in warm water for 2 hours

From http://www.atasteofthai.com/thai-recipes/spicy-peanut-chicken-satay-recipe/

Ramen Noodle Soup

Ramen Noodle Soup

Ingredients

FOR THE SOUP, BASE AND NOODLES:

• 1 litre good quality bought or home made chicken or pork stock
• 1 tablespoon cooking oil
• 1 teaspoon sesame oil
• 1 clove minced garlic
• 50 ml miso paste
• 25 ml soy sauce
• chili oil to taste
• freshly cooked noodles 2 portions

FOR THE SUKIYAKI STYLE BEEF:

• 500g thinly sliced beef
• 1/3 cup soy sauce
• 3 tbsps sake (Japanese rice wine)
• 5 tbsps sugar
• 3/4 cup water
• OTHER TOPPINGS:
• sliced cooked pork
• tofu or beansprouts
• wakame or kombu
• chopped green onions
• sliced shitake mushrooms
• 1 block enoki mushrooms
• 1 medium spring onion
• 1/2 Chinese cabbage
• 1 yaki-dofu (grilled tofu)

Directions

GENERAL INSTRUCTIONS:

1. There is a prescribed order for putting together a good noodle soup this goes for both Chinese and Japanese noodle dishes.
2. There are four elements: Soup (stock), Base, Noodles, and Toppings.
3. Make the base, add to bowl.
4. Prepare the toppings.
5. Heat the soup and prepare the noodles.
6. Add the hot soup to the bowl and mix, add the noodles.
7. Quickly fry the toppings that need to be cooked and add them to the the bowl.
8. Add the uncooked toppings and serve.

FOR THE BASE:

This is a paste of miso and flavourings that is the defining taste of miso ramen, so although it is fairly non-critical in terms of amounts and substitutions, it must be kept within certain bounds. Heat a tablespoon of cooking oil and a teaspoon of sesame oil and fry some minced garlic over medium heat. Add 1/4 cup of miso paste and 2T soy sauce. Add chili oil or chopped dried red chili peppers to taste. Cook over low heat for about a few minutes.
FOR THE SUKIYAKI STYLE BEEF:

1. Mix soy sauce, sake, sugar, and water to make sukiyaki sauce.
2. Heat a little oil in the pan. Fry some beef slices, then pour sukiyaki sauce in the pan.
3. Don’t over cook the beef and let it become tough it should be melt in the mouth tender

From http://www.tastebook.com/recipes/577005-Ramen-Noodle-Soup

Vegetarian Burger Recipes

Vegetarian Burger Recipes

Ingredients for Basic Black Bean Burgers Recipe (makes 4-5)

• ½ cup whole old-fashioned rolled oats
• 1 medium white onion chopped into 6 chunks
• 1 can black beans rinsed and drained (or about 2 cups cooked black beans)
• 1 tablespoon chili powder
• salt and pepper to taste

Ingredients for Red Kidney Bean Burger Recipe (makes 4-5)

• ¾ cup cornmeal
• 1 medium red onion chopped into 6 chunks
• 1 carrot roughly chopped
• 1 small bell pepper (any color works fine)
• ½ jalapeno pepper
• 1 can kidney beans rinsed and drained (or about 2 cups cooked kidney beans)
• 1 teaspoon cumin
• 1 teaspoon garlic powder (or 2 cloves fresh)
• salt and pepper to taste

Directions for Both

Layer ingredients in a food processor (if you have a small one like I do then break batch up into thirds to make sure everything gets processed evenly)
Pulse generously for several minutes, every so often stopping to push whole ingredients down near the blade with a spoon
Once your all ingredients are mixed cohesively and firm but smooth (like the consistency of mashed potatoes) put in a bowl and place in the refrigerator for at least 1 hour
After your bean mush has cooled it will have set and firmed up a bit
You can now manipulate the mush (for lack of a better word) into patties
Place patties onto a cookie sheet lined with parchment paper
Bake in over set to 425° for 15 minutes on each side

From http://www.delicious-vegetarian-recipes.com/vegetarian-burger-recipes.html

5 Lip-smacking barbeque ribs recipes

1. Spare Ribs Recipe
Complexity level: Easy
Time taken: 4 Hours
Ingredients
‘Spare’ pork ribs 4-5 lbs, basting sauce, your favorite dry rub and chips or wood chunks added for flavor.
Process
Preheat the grill to about 225-250 F. Wash the ribs, dry them and remove the membrane. If you wish to save some space on the grill, cut the rack into two. Apply the dry rub on both sides of the racks and leave them for about 15-30 minutes. The ribs have to be in room temperature before grilling. Place the saucepan on the grill and barbecue the ribs against hot coal. Keep the lid of the grill closed for about 3-4 hours. Mop many times. Take out the racks so that the ribs can pull apart and still have meat attached to the bone. Serve with your favorite sauce.

2. Baby Back Ribs Recipe
Complexity level: Easy
Time taken: 4 Hours
Ingredients
Pork loin ribs or baby back ribs, dry rub seasoning, wood skewers, basting sauce, chunks or wood chips for smoking.
Process:
Preheat the grill to about 225-275 F. Clean the ribs and remove the membrane after drying. Now apply the rub seasoning on the racks and leave them for 30 minutes to one hour. The ribs should be in the room temperature. Now barbecue the baby back ribs ‘slow and low.’ Keep the grill closed for 3-4 hours. You need to mop many times when it smokes. When the ribs pull apart slowly, remove the racks. Serve this with your favorite sauce.

3. Country Style Pork Ribs
Complexity level: Easy
Time taken: 1 Hour
Ingredients
Bone-in or boneless ribs 4-5 lbs, your favorite barbecue sauce 3-8 oz and 12 oz of beer.
Process
The dish is easy to prepare. Use the country style ribs and rub them with the sauce and grill them in the hot oven by adding the beer also to it. Simmer it slowly and in about one hour, you can relish the country style barbecue ribs.

4. St Louis Spare Ribs
Complexity level: Easy
Time taken: 4 Hours
Ingredients
Pork back spare ribs, dry rub, barbecue sauce, mustard and chips or wood chunks.
Process
As always, wash the ribs, dry them and remove the membrane. Preheat the oven to about 225-250 F. Rub the ribs with mustard oil and leave it for about 30 minutes. Keep a basting pan on your grill for added moisture. Mop the ribs many times. Cook them by covering the grill. It may take you 3-4 hours to cook. Remove the lid and your barbecue ribs are ready to serve with sauce.
5. Flanken-style Short Ribs
Complexity level: Easy
Time taken: 10 minutes
Ingredients
Short ribs 2-2 1/2 lbs, basting sauce.
Process
Marinate the short ribs. If you have some marinade left it can be used as the basting sauce as well. Prepare your grill for cooking. After marinating, place the ribs on the grill and cover it. Use the reserved marinade for brushing on lightly. Cook for 5-6 minutes if you like it medium done or cook for more time for perfectly cooked ribs.

From http://www.alwaysfoodie.com/recipes-5-lip-smacking-barbeque-ribs-recipes.html

Italian Meatball Soup

Italian Meatball Soup

Ingredients

• 1 Tablespoon olive oil
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 1 small onion, diced small
• 2 Tablespoons tomato paste
• 4 cloves garlic, minced
• 1 Tablespoon dried oregano
• 1/2 teaspoon dried thyme leaves
• 28 ounces canned crushed tomatoes
• 16 ounces (2 liquid cups) organic beef stock
• 12 ounces (1.5 liquid cups) water
• 1 pound cooked cocktail size Italian meatballs
• 1/4 teaspoon kosher salt (or to your taste)
• 1/2 teaspoon freshly ground black pepper (or to your taste)

HOW TO MAKE IT

SLOW COOKER INSTRUCTIONS

Add all ingredients except oil into a 6-quart slow cooker. Stir well to combine. Cover and heat on low for 4-5 hours or high for 3-4 hours.

STOVE TOP INSTRUCTIONS

• Add oil to a medium, heavy bottomed soup pot over medium-high heat. When oil is shimmering, add carrots, onion and celery. Cook over medium heat 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Push the vegetables aside to one side of the pan. Add tomato paste; cook and stir 1 to 2 minutes or until tomato paste begins to caramelize.
• Add garlic and seasonings. Mix well. Stir in tomatoes and stock, and bring to a simmer. Cut meatballs in half and add to soup. Simmer an additional 10 to 12 minutes; season to taste with salt and pepper.

IMPORTANT INFO!
The recipe also calls for 1 1/2 cups of water in addition to the beef broth. I wanted a thicker soup and omitted the water.

From http://www.itsyummi.com/slow-cooker-italian-meatball-soup-recipe/

Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients

1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli florets*
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, freshly shredded (or more to taste)
2 oz parmesan cheese, freshly & finely shredded

Directions

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes.

While whisking, slowly pour in evaporated milk (whisk well to smooth).

Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme.

Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.

Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

*From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

From http://www.cookingclassy.com/

Chicken Zesty Orange-Glazed Drumsticks

Chicken Zesty Orange-Glazed Drumsticks

Ingredients

• 1/4 cup(s) orange marmalade
• 2 tablespoon(s) balsamic vinegar
• 1/2 teaspoon(s) ground ginger
• 1/2 teaspoon(s) ground coriander
• 1/4 teaspoon(s) cayenne pepper
• 8 small (about 1 1/2 pounds) chicken drumsticks
• 1 tablespoon(s) olive oil
• Kosher salt
• Pepper

Directions

1. Position the oven rack about 6 inches from the broiler. In a small bowl, combine the marmalade, vinegar, ginger, coriander, and cayenne.
2. Line a broiler-proof rimmed baking sheet with nonstick foil. Toss the chicken with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil for 6 minutes.
3. Flip and broil until the skin is crisp and the chicken is nearly cooked through, 5 to 6 minutes more. Brush the chicken with half the jam mixture and broil for 1 minute.
4. Brush with the remaining jam mixture and broil until the mixture begins to caramelize and the chicken is cooked through, about 2 minutes more.

From http://www.womansday.com/recipefinder/zesty-orange-glazed-drumsticks-recipe-wdy0114

Zesty Beef Tacos Recipe

Zesty Beef Tacos

Ingredients

• 1 tablespoon(s) olive oil
• 1 large onion, chopped
• 1 1/4 pound(s) ground beef
• 2 clove(s) garlic, finely chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• Kosher salt
• Pepper
• 1 can(s) (10- to 14.5-ounce) petite cut diced tomatoes with chiles
• 8 hard taco shells, warmed
• 8 leaves Boston or green leaf lettuce
• Fresh salsa, for serving
• Cheese, for serving
• Sour cream, for serving
• Lime wedges, for serving

Directions :

1. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2. Increase heat to medium-high. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Stir in the garlic, chili powder, cumin, and 1/2 teaspoon each salt and pepper and cook, stirring, for 2 minutes.
3. Add the tomatoes (and their juices) and simmer until heated through, about 2 minutes.
4. Line the taco shells with lettuce and fill with beef mixture. Top with salsa, cheese, and sour cream, if desired.

Tips & Techniques :

Great Idea: Use the lettuce leaves to line the taco shells. The filling will remain inside the taco even if the shell breaks.

From : http://www.womansday.com/recipefinder/zesty-beef-tacos-recipe-wdy0313

Sweet and Spicy Ribs

You’ll need:

• 2 racks of baby back ribs (or more depending on the size of your family. Plan for about 1 lb of ribs per person)
• 3 tbsp. Worcestershire sauce
• 2 tsp. seasoning salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. black pepper, ground
• 1 1/2 cups sweet BBQ sauce
• 1/2 cup Vidalia onion hot sauce

Lay ribs side by side on a baking sheet. Coat ribs with Worcestershire sauce and then season evenly with dry seasonings.
Place onto the grill that has been preheated to hold around 300 degrees consistently.
Grill for about 30 minutes.
Remove ribs and check for tenderness and any raw spots.
Rotate or adjust as needed and grill for an additional 30 minutes.
Combine the sweet BBQ sauce and hot sauce.
Coat ribs liberally with sauce and return to the grill to allow the sauce to glaze. You may want to coat one side of the ribs first, let cook for about 5 minutes and then flip and coat the other side, repeating the process for about 30 minutes or until you feel the ribs are done.

Source : http://familyfocusblog.com/summer-dinner-recipes/

Yummy Pasta Recipes In Urdu For Kids

Ingredients (serves 4 to 6):

3 tbsp cooking oil - untoasted sesame oil or rice bran oil
4 clove garlic, chopped
1/4 tsp sea salt
3 eggs
1 cup frozen green peas
1 cut finely diced carrot
3 red chilli, seeds removed and finely chopped (optional)

200 grams medium prawns, shells removed
2 tbsp light soy sauce (Chinese type) or shoyu (Japanese type)

black pepper
coriander or other herb for garnish

300 grams dried spaghetti, cooked al dente according to instructions
Method:

Prepare the prawns - remove the shells and marinade with soy sauce.
Heat a wok or heavy pan. Add the oil and allow it to heat up.
Add the garlic and salt, and fry for about two minutes, until fragrant.
Add the eggs and allow them to cook through, about one minute.
Add carrot and chilli and fry over high heat for about 3 minutes.
Add green peas and prawns and fry for another 2 minutes until the prawns are cooked and have turned pink.
Add spaghetti and fry until it is well-heated up and mixed with the other ingredients.
Serve topped with black pepper and garnished with coriander.
Notes:

They key to a successful fried noodle (or fried rice) is high heat - and being able to handle that high heat without burning your food. So use the biggest fire you have. Chinese stir-frying is not like sauteeing but is a lot more "energetic". Often, fried rice and noodles taste better at restaurants because commercial kitchens have much bigger fire.

Because of the high heat, use a cooking oil that can handle high heat, such as sesame, peanut, rice bran, grapeseed, etc. Do not use extra virgin olive oil.

From http://allpastarecipesfree.blogspot.com/2014/09/yummy-pasta-recipes-in-urdu-for-kids.html

Lean Bison Soup

Ingredients

• 12 oz. bison top sirloin steak, cut into ½-inch cubes
• 4½ tsp canola oil, divided
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1½ large shallots, minced
• ¾ cup diced celery
• ¾ cup diced carrots
• 1 tsp dried thyme
• ¾ cup pearl barley
• 5¼ cups 99% fat-free beef broth
• ¾ cup water
• ¾ cup frozen green peas
• ¼ cup plus 2 tbsp chopped flat-leaf parsley
• Freshly ground black pepper, to taste

Instructions

1. Heat 3 teaspoons canola in a large saucepan set over medium-high heat. Add the cubed bison meat, salt and pepper, and cook, stirring frequently, until the meat is browned. Remove the meat from the pan and set aside.
2. Reduce heat to medium and add 1½ teaspoon canola to the pan. Add chopped shallot, celery, and carrots, along with the dried thyme. Cook, stirring frequently, until the vegetables are just tender, 7 to 8 minutes.
3. Stir in barley, beef broth, water and bison meat. Bring to a boil, reduce heat to medium-low, cover and let simmer until barley is tender, about 60 minutes.
4. Add frozen peas and heat for additional 5 minutes. Taste and season with additional ground pepper, if desired. Stir in chopped parsley and serve.

Found from http://www.cookincanuck.com/

Tomato and Avocado Salad

Ingredients

• 4 stem tomatoes, sliced
• 1 Tbsp of za’atar
• 1 avocado, cubed
• Juice of 1 lemon
• Handful of Kalamata olives, sliced
• Handful of sliced scallions
• 1 Tbsp fresh basil, sliced in ribbons
• 2 Tbsp extra virgin olive oil
• Feta cheese, crumbled to taste

Instructions

1. Lay the tomato slices on a plate or serving tray and sprinkle with the za’atar
2. Toss the avocado and lemon juice together in a bowl. Once mixed, place the avocado on top of the tomato slices
3. Sprinkle on the chopped kalamata olives and scallions
4. Top with fresh basil and a drizzle of olive oil
5. Sprinkle on the feta cheese

From http://littlebitesofeverything.com/

BEEF AND MUSHROOM BARLEY SOUP

INGREDIENTS

• 4 teaspoons olive oil
• ¾ pound beef stew meat cut into ½ inch pieces
• ¼ teaspoon salt, plus more to taste
• Pinch of freshly ground black pepper, plus more to taste
• 1 medium yellow onion, diced (about 1½ cups)
• 8 ounces button mushrooms, sliced
• 2 medium carrots, diced (about 1 cup)
• 2 stalks celery, diced (about ½ cup)
• 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
• 6 cups low-sodium beef broth
• One 14.5 ounce can diced tomatoes, with their juices
• ½ cup pearled barley
• 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
• ¼ cup chopped fresh flat-leaf parsley

INSTRUCTIONS

• In a large skillet, heat 2 teaspoons of the oil over medium-high heat.
• Dry off the meat with paper towels and then sprinkle with the salt and pepper.
• Add the meat to the pan and brown on all sides, about 5 minutes total.
• Transfer to a 5- or 6-quart slow cooker.
• Add the remaining 2 teaspoons of oil to the skillet. Add the onion and cook, stirring often, until the onion begins to soften about 4 minutes. Stir in the garlic and cook another minute.
• Scrape the mixture from the skillet into the slow cooker. (If there are any browned bits still remaining in the skillet, add a little of the beef broth to de-glaze the pan and then add to the slow cooker.)
• Add the carrots, celery, mushrooms, broth, tomatoes, barley, and thyme to the slow cooker and stir to blend.
• Cover and cook on HIGH for 4 hours or LOW for 6 to 8 hours.
• Season to taste with salt and pepper. Ladle into soup bowls and garnish each serving with a sprinkling of parsley, if desired.

Spinach-Potato Tacos

Ingredients

2 large yukon gold potatoes, scrubbed and cut into small dice
1 (10-ounce) package frozen spinach, thawed
1 large onion, diced
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 cup unsweetened, unflavored soy milk
3 tablespoons nutritional yeast
Sea salt and freshly ground black pepper
12 organic corn tortillas
½ cup chopped fresh cilantro

Instructions

1. Place the potatoes in a medium saucepan and add water to cover. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside.

2. Meanwhile, lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll up the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze out as much liquid from the spinach as you can. Unroll and set aside.

3. In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.

4. Add the reserved spinach and potatoes along with the plant milk and nutritional yeast. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside.

5. Meanwhile, heat a large nonstick skillet over medium heat. Add as many corn tortillas to the pan as will fit in a single layer and heat for a few minutes to warm the tortillas through. Remove them from the pan and set them aside, covered with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.

6. To serve, place the tortillas on individual serving plates or a large platter and divide the potato mixture among them, spooning it onto the center of each. Sprinkle with cilantro and serve

Eggplant Rollatini

Ingredients:

• 2 large eggplants, sliced lengthwise
• 3 eggs, beaten
• all-purpose flour
• bread crumbs
• olive oil
• 1 ½ cups Ricotta cheese
• 4 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• 1 tablespoon dried basil
• 1 ½ cups marinara sauce
• ½ cup grated Parmesan cheese
• 1 ¼ cup shredded Mozzarella cheese
• salt, pepper

Methods:1. Preheat oven to 200 C.
2. Heat oil in a skillet. Coat eggplant slices with flour, dip in egg, then in crumbs, put in hot oil and fry until brown.
3. While frying eggplant, prepare filling.
4. In another skillet, heat 2 tbsp olive and when hot, add garlic and saute for 2 minutes. Add spinach and cook for about 5 minutes until reduced by half. Remove from stove and let cool.
5. When cool, add ricotta, parmesan, basil, oregano, salt and pepper and mix the filling until combined. Spoon about 3 tbsp of filling on end of each eggplant slice and roll up tightly.
6. Pour ¼ cup marinara sauce into the bottom of a baking pan. Place each eggplant rollatini (seam side down) in a pan. Cover with remaining marinara sauce and top with shredded mozzarella cheese.
7. Bake for 25 minutes, until cheese is melted and bubbly.