Mara Cooks Things

My misadventures with navigating low(?)-cal, pescetarian life.

[maracooksthings]

Chocolate Chip Pumpkin Bread

Heavily adapted from Taste of Home recipe.

Ingredients:

1 2/3 cups whole wheat flour

1 cup sugar

1 tsp baking soda

1/2 tsp baking powder

2 tsp pumpkin spice mix (cinnamon, nutmeg, cloves)

3/4 tsp salt

2 large eggs

1 can of pumpkin

1/2 cup vegetable oil

chocolate chips to taste

Instructions:

Preheat oven to 350. Combine first six ingredients.

Whisk together wet ingredients. Stir into dry ingredients until moistened. Fold in chocolate chips.

Grease 9x5 loaf pan with any oil remaining in measuring cup. Pour mixture in. Bake 75 minutes.

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Palak Matar

Recipe adapted from Jolinda Hackett’s recipe at The Spruce Eats.

Ingredients: 

3 tsp vegetable oil

1/4 tsp cumin seeds

1/2 cup tomato paste

4 cups fresh spinach or 1 box frozen spinach, thawed

2 tsp coriander powder

1/4 tsp chili powder

1/4 tsp garam masala

pinch turmeric powder

salt, to taste

1 cup green peas, frozen and thawed

Instructions:

Over medium-high heat, place oil in saucepan and add cumin seeds until they pop.

Reduce heat to medium, then add tomato paste, stirring to combine well. Next add spinach and heat until well wilted, 10-15 minutes.

Add remaining spices and stir well. 

Add green peas and cook until heated through.

Pictured here, served with tandoori chicken and rice.

[maracooksthings]

Chicken for Chicken Caesar salad

The Pioneer Woman recipe that I took this from makes everything from scratch. I don’t have time for that, so I just used the chicken portion and a bagged Caesar salad from the grocery store.

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup Olive Oil

1/4 cup Vinegar

1 teaspoon Salt

1 Lemon, Juiced

2 cloves Garlic, Minced

hard-boiled eggs (optional)

Instructions:

Whisk together marinade ingredients. Pour over chicken in shallow dish, cover and refrigerate for 2-8 hours.

Hard-boil eggs to slice in your salad. (This is all my invention; I’m a sucker for hard-boiled eggs in a Caesar salad).

Grill chicken in cast-iron on both sides until it reaches internal temp of 170F.

Slice chicken and eggs and serve over pre-mixed Caesar salad.

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Cheese Pupusas and Curtido

Adapted from Katy Aubin’s recipe at tasty.co. 

Pupusa Ingredients:

4 cups masa harina

2 tsp salt

3 cups cold water

1 cup grated mozzarella cheese

1 cup vegetarian refried bean, cooked

1 tbsp vegetable oil

Curtido Ingredients:

1/2 head green cabbage, shredded

1 small white onion sliced

2 medium carrots, grated

1 cup distilled white vinegar

1 tbsp dried oregano

2 tsp salt

Curtido Instructions:

In large bowl, combine cabbage, onion, carrots.

In measuring cup, combine vinegar, oregano, and salt. Pour over vegetables and toss to coat.

Chill covered for at least 20 minutes (or overnight) in fridge.

Pupusa Instructions:

In large bowl, whisk together masa harina and salt, then add cold water. Mix with hands until dough is clay-like texture

Take golf ball sized portions of dough and roll into a ball, then flatten into an even round.

Fill the dough round with beans and mozzarella cheese. Fold dough over filling until completely sealed. Repeat.

Heat large griddle over medium heat. Brush all pupusas and griddle with vegetable oil. Cook for 2-4 minutes until the bottoms are golden. Flip and cook on the other side. Repeat with remaining pupusas.

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Cast-Iron Garlic Chicken Thighs

Recipe adapted from Joyful Healthy Eats.

Ingredients:

2 lbs boneless, skinless trimmed chicken thighs

2 tsp garlic powder

1 tsp cumin

1 tsp salt

3/4 tsp paprika

1/2 tsp black pepper

3 tbsp olive oil

3 tbsp butter

4 garlic cloves, minced

1/4 tsp red pepper flakes

1 tbsp chopped fresh chives

shredded parmesan, to taste

Instructions

Mix garlic powder, cumin, t/2 tsp paprika, and black pepper together. Set aside.

Pat chicken thighs dry. Sprinkle with spice blend.

Heat a large cast iron skillet to medium high heat. Add 1 tbsp of olive oil.

When sizzling, place chicken thighs into pan. Sauce on first side for 5-6 minutes.

Turn heat to medium and flip chicken. Cook for 8-10 minutes. Remove chicken from pan when no pink visible.

Turn heat too low. Add butter, 2 tbsp olive oil and minced garlic to pan. Scrape goodies off bottom of pan. Stir until garlic is fragrant and butter is melted.

Add paprika and red pepper flakes and whisk everything together. Place chicken back in skillet and let cook for 2 more minutes.

Remove chicken thighs and pour remaining sauce over them.

Garnish with shredded parmesan and chopped chives.

[maracooksthings]

Oven-Baked Tandoori Chicken

Recipe adapted from recipetineats recipe.

Ingredients:

4 bone-in, skinless chicken thighs

1 cup plain Greek yogurt

2 tbsp vegetable oil

1 1/2 tbsp lemon juice

2 tsp fresh ginger

5 garlic cloves, minced

3 tsp garam masala

3 tsp paprika

1 tsp turmeric

2 tsp cumin

2 1/2 tsp coriander

1/2 tsp cayenne (optional)

1 tsp salt

Instructions:

Mix marinade ingredients in large bowl. Add chicken. Cover and marinate 12-24 hrs.

Preheat oven to 350. Line a tray with foil and place a rack on tray.

Remove chicken from marinade, shaking off excess. Place on the rack. Bake for 20 minutes, then slather marinade generously on both sides.

Bake for further 10 minutes, brush top with marinade.

Bake further 10 minutes, final baste with marinade.

Increase heat to 450. Bake for 15 minutes or until chicken temps at 170 or over. Pictured above served with rice and palak matar.

Note: I did this with bone-in thighs because it is what I had, and it needed extra cooking time. Boneless thighs might cook closer to this time.

[maracooksthings]

Masa Fried Chicken

Ingredients:

4 boneless chicken breasts

1 1/4 cup masa harina flour

Dry rub (I make my own: equal parts garlic powder, salt, black pepper, cumin)

Vegetable oil for frying

2 eggs

1-2 tbsp hot sauce (I used Frank’s)

1/2 tsp dry oregano

Optional ingredients: 

1 tsp cilantro

1 avocado

lime wedges

crema (lime juice, mayo, and salt)

Instructions:

Season both sides of chicken with dry rub and set it aside.

In one shallow bowl, combine masa carina, dry rub, oregano(, cilantro).

In another shallow bowl, whisk eggs together with hot sauce.

Dredge chicken through egg, then thoroughly coat in masa mixture. Transfer to lined baking sheet, and let chicken rest.

In large skillet (I used cast iron) preheat 1 cup of oil to medium heat for 5-6 minutes. Fry chicken for 4 minutes per side. Keep warm in low temperature oven until ready to serve.

Serve with optional toppings (hot sauce, crema, avocado, lime wedges).

Recipe adapted from Sonia Mendez Garcia’s recipe at Hispanic Kitchen.

[maracooksthings]

Banana Blueberry Muffins

Ingredients:

3 large ripe bananas

1/2 cup sugar

1 egg, lightly beaten

1/3 cup melted butter

1 cup fresh blueberries

1 tsp baking soda

1 tsp baking powder

1/2 teaspoon salt

1 1/2 cup flour (made the above with Bob’s Red Mill Cup for Cup GF Flour)

Instructions:

Blend bananas, sugar, and egg in stand mixer. Add butter.

Fold blueberries in by hand.

Combine dry ingredients and gently stir into banana mxture

Pour into 12 lined muffin cups.

Bake at 375 degrees for 20 min.

Recipe adapted from food.com.

[maracooksthings]

Butternut Squash and Apple Soup

Recipe approximated from America’s Test Kitchen: The Complete Slow Cooker.

Serves 3.

Ingredients:

1/2 onion, chopped fine

2 tbsp butter

salt and pepper

1 butternut squash, peeled, seeded, and cubed

1 apple (Golden Delicious preferred) peeled, cored, and chopped

2 cups vegetable broth

Minced chives (optional)

Instructions

Microwave onion, butter, and 1/4 tsp salt in bowl, stirring occasionally until onion is softened (~3-4 min). Transfer to slow cooker.

Stir in apple, squash, and broth. Cover and cook 6-7 hours on low or 4-5 hours on high.

Process soup with immersion blender until smooth. Season with salt, pepper, and chives to taste.

(Optional: toss squash seeds in olive oil, salt, pepper, and cumin. Roast at high heat. Use as garnish.)

[maracooksthings]

Chicken Pomodoro

Recipe approximated from America’s Test Kitchen: The Complete Slow Cooker

Serves 2

Ingredients:

1/4 finely chopped onion

1/4 cup tomato paste (2-3 oz)

2 garlic cloves minced

1 tbsp olive oil

1/4 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

pinch red pepper flakes

1/4 cup heavy cream

2 (6-8 oz) boneless, skinless chicken breasts

1/4 cup parmesan cheese (I used shredded, original recipe called for grated)

2 tbsp fresh basil (optional)

Instructions:

Microwave onion, tomato paste, garlic, oil, oregano, salt, pepper, pepper flakes, stirring occasionally, for 4 minutes.  Transfer to slow cooker and stir in cream.

Season chicken with salt and pepper and arrange in even layer in slow cooker. Cook 1-2 hours on low.

Sprinkle chicken with parmesan, let sit covered 5 minutes. Serve (with basil?).

[maracooksthings]

Asian Chicken Burgers

Ingredients for 4 medium-sized burgers:

1 lb ground chicken, NOT ultra lean

1 jalapeno, chopped and seeded (if doubling recipe, think carefully about desired spice level before doubling jalapeno)

2 garlic cloves, minced

1/2 cup panko breadcrumbs (regular or gf)

zest of 1 lime

3/4 tsp salt

1/2 tsp black pepper

1/4 tsp soy sauce (check for gf soy sauce like La Choy)

Optional: up to 3 tbsp chopped cilantro

Instructions:

Heat grill to medium-high heat.

Mix all ingredients in large bowl; form patties.

Place patties on lightly oiled grill. Prepare add-ons.

Grill on each side until thickest portion registers 165 F on a meat thermometer.

Optional (but recommended) Add-ons:

Buns (regular or gf)

Sliced avocado

Sliced pepperjack cheese

Bacon

Aioli (mayo, minced garlic, lime juice, and salt, to taste)

[maracooksthings]

Blueberry Lemon Muffins

These babies look a little rough, and they aren’t very sweet, but I am pleased with them nevertheless! Recipe adapted from The Bread Bible by Beth Hensperger.

Ingredients

* 1 3/4 cup all-purpose flour

*1/2 cup sugar

*1 1/2 tsp baking powder

*1/2 tsp baking soda

*1/4 tsp salt

*grated zest of 1 large lemon

* juice of that lemon (1/3-2/3 cup)

*2 large eggs

*1 stick melted butter

*8 oz. organic blueberries (fresh or frozen and thawed)

Instructions

1. Preheat oven to 400 F. Combine dry ingredients + zest.

2. In separate bowl, mix together butter, eggs, lemon juice.

3. Stir wet mixture into dry mixture until moistened. Spoon into muffin tin.

4. Bake 20-25 min.

[maracooksthings]

Roasted, Spiced Cauliflower

Recipe adapted from Food and Wine.

Ingredients:

- 1 head cauliflower, chopped into florets

- 1/4 cup vegetable oil

- 1 tsp cumin

- 1/2 tsp turmeric

- 1/2 tsp crushed red pepper

- salt

- optional fresh cilantro or mint

Instructions:

1. Preheat oven to 425.

2. Mix chopped cauliflower in bowl with oil and spices until well-coated. Spread cauliflower out on parchment-lined baking sheet.

3. Bake for an hour. Serve with optional garnishes if desired.

[maracooksthings]

Summer Veggie Spaghetti

Copied from Chef Julie Yoon.

Ingredients:

- 1/4 lb whole wheat spaghetti (or gf)

- 1 zucchini

- cherry tomatoes

-3 tbsp olive oil

- 2 cloves garlic

- 1 tbsp lemon juice

- 1/4 tsp red pepper flakes

- crumbled feta

- salt and pepper

Instructions:

1. Cut top and bottom off zucchini. Slice into ribbons with peeler. Stop when you reach seeded core and set aside ribbons.

2. Cook spaghetti according to instructions.

3. Heat oil, garlic, and red pepper in cold pan. When garlic becomes fragrant, add halved tomatoes, salt and pepper. Cook for 1 minute.

4. Add spaghetti and lemon. Toss for 30 seconds. Turn off heat. Add zucchini and let residual heat wilt it.

5. Garnish with feta.

[maracooksthings]

Jarred Sour Cherries

Ingredients:

- 1 qt sour cherries (2 lbs, pitted)

- 3 cups sugar

- 1 cup water

Instructions:

1. Pit cherries using chopsticks or straw.

2. Heat water and sugar and stir until they form a clear syrup.

3. Mix cherries in syrup and bring to boil. Boil for 5 minutes on low heat.

4. Turn off heat and let cherries cool down.

5. Bring to boil again, then let cool down.

6. Bring to boil and then pour cherries and syrup in washed jar.

Inspired by Image Cooking.

[maracooksthings]

Raspberry Peach Pie

Ingredients

- 1 pie crust (gluten-free or vegan, if needed)

- 3 peaches

- 2 pts raspberries

- 6 tbsp cornstarch

- 2 tsp vanilla extract

- 3/4 cup sugar

- 1/4 tsp salt

- whipped cream or vegan alternative

Instructions

1. Blind bake crust according to pie crust instructions, around 425.

2. Slice peaches into wedges and toss in mixing bowl with all other ingredients. Pour into pie crust.

3. Bake for 20-25 minutes.

4. Rotate and reduce to 350. Bake 35-40 minutes more.

5. Cool 2 hours before slicing. Serve with whipped cream.

Inspired by this Epicurious recipe.

[maracooksthings]

Cheese and Onion Enchiladas

Ingredients:

- soft corn tortillas

- 4 cups cheddar cheese

- 1 large can enchilada sauce

- 1/2 white onion

- green onions and sour cream to garnish

Instructions

1. Preheat oven to 400 deg. Coat bottom of a large casserole dish with some enchilada sauce.

2. Finely chop white onion. Toss in bowl with 3 cups cheese and half of remaining enchilada sauce.

3. Place several spoons of mixture in the middle of each tortilla. Roll them up into tubes and place in casserole dish, seam down.

4. Cover enchiladas in remaining sauce. Sprinkle with remaining cheese. Bake for 25 minutes.

5. Garnish and enjoy.

Inspired by Delectable Bake-House.