Once a Month Mom Faves

Chickpea Pot Pie

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

• 1 cup chickpeas, cooked
• 2 cups vegetable blend (carrots, corn & peas or any vegetable blend)
• 1.25 cups onion, chopped and caramelized
• 1 teaspoon Italian seasoning
• 10.5 ounces cream of mushroom soup
• 2 tablespoons milk or soy milk
• 2 9-inch pie crusts

Directions:

Mix all ingredients, except pie crusts. Place crust in pie plate. Fill pie with mixture. Top with additional crust, slitting to allow steam to release. Repeat for additional pies if necessary. Divide among freezer bags and freeze.

Bake at 425 for 30-40 minutes, until golden and bubbly. Tip: wrap crust edges with foil for the first 15 minutes to avoid burning.

Freezing Directions:

To serve: Bake at 425 for 30-40 minutes (thawed) or 50 minutes (frozen), until golden and bubbly.

Ireland fam review: EVERYONE GOBBLES THIS UP!!!

Grilled Cilantro Lime Chicken

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

• 1 pound chicken breasts, preferably organic
• 2 Tablespoons extra virgin olive oil
• 2 medium limes, juiced
• 2 medium garlic, cloves, minced
• 2 Tablespoons cilantro, fresh, chopped
• 0.25 teaspoons salt
• 0.125 teaspoons pepper
• 1 cups Salsa Verde

Directions:

Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Freezing Directions:

Divide and pour into freezer bag with Chicken. Freeze until ready to serve. TO SERVE: Thaw. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Ireland fam review: EVERYONE GOBBLES THIS UP TOO, FLAVORFULLLLL!!

Cheesy Green Bean Skillet - Finding Joy in My Kitchen
{Print Recipe}

1 C brown rice
2 C chicken broth
8 oz mushrooms, sliced
1 C water
1 T minced onion
1/4 tsp. pepper
1/8 tsp. salt
1 C shredded extra sharp cheddar cheese
2 C green beans

 I have now made this recipe entirely in the rice cooker.  Cook the rice on the bottom, steam the veggies over the top in the steamer while the rice cooks.  Then, add the cheese to the rice.  Finally, stir in the veggies.  I love making it this way -- the rice cooker does all the work for me :)  

Ireland Fam Review: Mom and Kids LOVED this meal, dad thought it was ok

Farmers’ Market Skillet

Serves 2-3

Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.

Ireland Fam Review: We all were VERY PLEASANTLY Surprised with how delIC this dish is!! Try it!!

This creamy, quinoa-based dish utilizes in-season, locally grown produce including zucchini, sweet corn, and tomatoes, wrapped up in melty feta cheese, and seasoned with herby, fresh basil. Plus it’s made in just one skillet!

I used what’s available to me here locally, but use whatever produce you’ve got available in your area to make this a Farmers’ Market friendly meal wherever you live.

Start the Farmers’ Market Skillet by cooking 1 cup rinsed quinoa in 1 3/4 cups chicken broth. You could make this dish completely vegetarian by using vegetable stock instead. Cook the quinoa until the broth is absorbed, then fluff it with a fork, and let it cool slightly.

While the quinoa’s doin’ it’s thang, get to work on the Honey Lemon Vinaigrette for the skillet. Yeeeeah…it’s the same dressing I used on the Sweet Corn & Quinoa dish a few weeks ago. I am obsessed with it and can’t help myself, mmkay? 

Honey, lemon zest, lemon juice, garlic, salt & pepper swirl together to create the most magnificentflavor combo. I just love it!  *I used my LEMON ESSENTIAL OIL instead***

If you don’t think you can get into the honey flavor in here (I hate the flavor of honey, but I absolutely adore this dressing,) I would try any of the lemon vinaigrettes or balsamic vinaigrette dressings here, or a good olive-oil based Italian dressing would be divine as well.

After the dressing is made, heat 1 Tablespoon extra virgin olive oil in a very large skillet – the skillet in Farmer’s Market skillet – then add in 2 cloves minced garlic, and saute until they’re golden brown, about 30 seconds. 

Next, add in the veggies!

Like I said, my Farmers’ Market always has a plethora of sweet corn, zucchini, and green onions, so that’s what I used, but you can use whatever is in season and available locally to you. That’s the whole point!

Add the veggies to the skillet, season liberally with salt and pepper, then saute ‘em until they’re just barely tender, about 4 minutes.

Next, add in the cooked and slightly cooled quinoa, then drizzle in half the Honey Lemon Vinaigrette and let that cook for about another minute.

I happen to love the sweet-tart flavor contrast of raw lemon juice vs cooked lemon juice, like in Lemon Chicken Pasta, which is why I add half now, and half when the skillet is off the heat.

Now add 1 chopped tomato,

and 1/2 cup feta cheese.

Finish ‘er up with 2 Tablespoons chopped basil, then give everything a good stir, taste and add more salt & pepper if you need to. (AGAIN, I USED MY ESSENTIAL OIL)

Let the skillet cool for about 10 minutes, then dig on in!

Corn & Black Bean Pizza
Adapted from Eating Well

Ingredients
1 plum tomato, diced
1 cup cooked black beans, rinsed and drained
1 cup cooked fresh corn kernels (about 2 ears, or you could use frozen/thawed)
1 large pizza crust – store-bought, homemade, whatever you’re digging
1/3 cup BBQ sauce
1 cup shredded Mexican-blend cheese

1. Combine tomatoes, beans, and corn in a medium bowl.

2. Place cooked pizza crust on grill over medium heat. Spread with BBQ sauce, then top with tomato/bean/corn mixture. Sprinkle evenly with cheese.

3. Close the lid and grill until the cheese is melted, all ingredients are heated through, and the crust is slightly crispy – about 5 minutes.  

IRELAND Fam Review: LOVE LOVE

PERSIAN FOOD, some of my favorite dishes

  Adaz Polo (Adaz = Lentils) (Raisens  and Lentils get at Sprouts)

1.         Get a large plate full of lentils and check for bad ones to throw out. Put good lentils in med saucepan with water (rinse 3x) then cover with water about ½-1 inch on med high. Keep watch until water is gone and check until lentils are soft (not mushy soft just softer)

2.         Put 2 C of raisens in a bowl and cover with water and set aside to soak for a little while (while you do other steps) then rinse and strain them.

3.         Cut one onion into diced and put in frying pan till browned then add Raisens, fry for a few minutes then add a lil black pepper (1/2 -1 t) and a tip of 1 t of Safferon and same amount of Zachubeh (Tumerick)

4.         Start water in large pot on  lower heat (3 or 4) for rice.

5.         When Lentils are close to done take the lid off and turn up the heat to med high to finish off water. Make sure they don’t get TOO soft though.

6.         Rice: Approx 4 C rinse in separate bowl 2-3 x and cover with water by about 1 inch and add Salt to the water (Best if this can sit for 30 minutes soaking in salty water). When ready add this rice to the boiling pot of water. The water needs to cover the rice by a couple of inches, no lid just boil on Med (#4)

7.         Rice: When rice is a little hard a little soft + Lentils to rice water and mix for a few minutes then strain. Rinse a little with warm water IF too salty.

8.         TATIC: Cover bottom of pan with water just barely covering whole thing and add Olive Oil (1/4c?) Heat up on Med to HOT, Add flat open pitas, or sliced bread or thinner sliced potatoes to cover all the bottom, mash out bread if you need to, Take Off Heat.

9.         Spoon Rice mixture over tatic, make a volcano shape and then use end of spoon handle to circle out 5 holes in rice (for moisture while cooking) Put rice back on med heat with lid, Spoon raisen mix on top of rice at this point.

10.    In a small bowl mix a small t tip of Safferon with hot Water (1/4C?)  and spoon over cooking rice. (Add a little olive oil around edges of rice pan if too hot) heat on level 3 and + towel to seal lid (fold towel in 2’s) Rice will be done in approx 20-30 min, it’s Done when TATIC is done so keep an eye out, your JUST waiting on Tatic.

Spaghetti

Feel free to add diced peppers if you want to this recipe

1. Dice one onion in olive oil  in pan over med heat and brown it up then add 1 lb. ground beef until cooked.

Add 1 t ? Salt and Pepper and 1 ½ t Tumerick (Zachubeh)

Add 1 Can of tomato sauce and 2-3 Heaping T Tomato Paste.

Add a pinch of Safferon and 1-2 C Water. Cover on heat 4  Add a little shake of Garlic Powder.

2. Bring large pot of water w/ salt to a boil, Add Spaghetti (1 ½ lb) BARILLA BRAND, Boil on high until done, Strain, rinse with cold water.

3. Prep TATIC: Cover bottom of pan with water just barely covering whole thing and add Olive Oil (1/4c?) Heat up on Med to HOT, Add flat open pitas, or sliced bread or thinner sliced potatoes to cover all the bottom, mash out bread if you need to, Take Off Heat.

ADD some Noodles, then Sauce Mix, Noodles, Sauce Mix. Put lid on and heat on Med.

After heated up with moisture present, Add Towel to lid to seal up.

Take out Most of Spaghetti and put back on heat (level 4) until tatic is done. Add a little oil if needed.

CUTLETS

2 Lbs Beef

1 Shredded onion (large or 2 small)

7 Shredded Red Potatoes

2 Eggs

Zachubeh (Tumerick) hefty Dash

Salt and Pepper, 1 t of each

Mix all ingredient in large bowl and form into cutlets and fry up in olive oil on one side then the other. Can freeze flat in freezer.

KABOBS

1 lb Beef            1 Onion                        1 t Salt                         1 t Pepper            1 t Tumerick

Roma Tomatoes  1 Can Tom Sauce   Safferon

Mix and massage/pound. Press into a frying pan about ½ inch thick then use your fingers to create “kabobs” (Use index fingers to form kabobs about two inches wide)

*If using a higher % if fat in meat maybe add a little water in pan to fry up. Heat on Medium.

Cook up on one side, while covered w/ lid, then flip and cover to cook on other side. Cover on level 3. Once cooked and water is cooked add a lil oil if needed.

Slice Roma Tomatoes in 4’s and fry up with meat. When done + 1 Can of Tomato sauce and ½-1 can water. + Small pinch of Safferon and cover on 3.

GORMASABSY- My Favorite dish on the PLANET!!

2 Bunches Green Onion

5 Bunches Parsley (tear stems off)

1 Bunch Cilantro (tear stems off)

2- 2 ½ lg handfulls of fresh spinach

1.         Wash all these in large bowl of cold water. You may need to wash 2-3 times unitl water is coming clean. Dry spinach on towl.

2.         Cut 1 Onion in ½, slice and then dice and fry up in small pan in Olive oil until browned and then add 1 lb Beef Stew and cook up. When about done add dash (1 t?) Salt, pepper, Tumerick then add water into pan a few inches over meat and cover on med- med high.

3.         In Food Processor fine chop all veggies and then add the veggies to a large frying pan and drizzle with olive oil in a few circles and fry up on med. High (level 6)

4.         Take 8 small dry lemons and stab them a few x on each side and put in a small bowl of water for 10-15 min then add to the meat mixture.

5.         When Vegtables are dark and pepper. Use whole hand of fingers and do 2 pinches of dry Fenugreek leaves, ½ t Tumerick then add to the meat mixture. + water if needed to consistency

6.         Add ¼ C ? Lemon Juice, put lid on and heat on 2/3.

7.         Later when you check on mix and lemons are softer, squish them against the side and turn to low ½. Simmer another hour or so. (done when meat is super tender)

8.         When done + 2 Cans of Rinsed Bushes Kidney Beans

LUBIA POLO (Green Beans= Lubia)

1 Onion, ½ it then slice and dice it.

 2 Cans Green Beans  or equivalent in FRESH Green Beans (If fresh fry up and then set to the side to add later)

1 lb or less of small cut up stew meat (always best to buy large roast and cut down yourself)

1.         Put Onion in a little Olive Oil in pan on med to fry up. When Onions are done + Beef to cook up.

2.         Add 1 T? Tumerick in cooked meat/onions, Add Hefty dash of Salt and Pepper

3.         Add 3 T Tomato Paste and Tiny BIT of Safferon

4.         Add enough water to make a little saucy, cover with lid and simmer on medium (level 4) to cook up and soften meat more.  Add a dash of Salt and Pepper again.

5.         Add Beans to Stew, may add a little water to make saucier.

6. Prep Pot for Tatic-  Cover bottom of pan with water just barely covering whole thing and add Olive Oil (1/4c?) Heat up on Med to HOT, Add flat open pitas, or sliced bread or thinner sliced potatoes to cover all the bottom, mash out bread if you need to, Take Off Heat.

Add Rice then Lubia, Sprinkle Cinnamon on top of this layer and then add Rice, lubis, Cinnamon again.

6.         Use end of spoon to make 5 holes in rice (don’t TOP off the pan, only fill ¾ full) (Use two pans if needed)

7.         Cover and put on 3 Heat

Chicken Noodle Soup

In a large pot with about 2 inches of water and 1 onion diced, heat up over high heat (7)

Add 3-4 Chicken legs (that have been cleaned and de-skinned) straight into the water.

Add Either 1 ½ T scoops of Tomato Paste or 2 C. diced fresh tomatoes.

Add hefty dash of black pepper, salt, Zachubeh (TUMERICK) to soup.

Cut up approx. 4 Carrots into small pieces and add to soup.

Cover and heat on medium high (4/5)  + Salt to taste as you check on it.

Cut up 7 small red Potatoes into small chunks and add to the soup water AFTER Carrotts and chicken are done, then cook WAY LONGER (1 hr or so ) till potatoes are done.

At the end Add 1 ½ C Pasta (small Iranian Pasta)  Cook 10-15 min till pasta is soft.

ZERESHK POLO (Zereshk= Berry)

1.         Approx 2 chicken legs per serving, I did 14. Clean them and take the skin off. Put them in a large frying pan on high heat (7) Drizzle Olive Oil  over chicken and cover w/ lid, drop heat to med (4/5)

2.         3 oz. approx of Zereshk berries on large white plate to check for rocks and bad colored ones (throw out). Then put them in a bowl of water to soak.

3.         Next check chicken and continue to slip to cook all over. Add Salt and Pepper occasionally. In the END 1 ½ T white sugar all over and a little dash of Safferon on each chicken leg.

4.         Start large pot of water to heat for rice (on 6 )

5.         Rinse 5 C. rice 2-3 x and add salt to bowl and let sit.

6.         Rinse and strain the berries (berrys may be a little dirty)

7.         Dump rice into hot water (water should cover by 1- 1 ½ inches so adjust accordingly) Add More Salt. Heat on ¾ until soft/hard, strain.

8.         In med saucepan heat up a little olive oil and Add Berries. Heat on 7 for 30 seconds and then turn down to 4 for 1 minute or so, then Add 3 T white sugar and ½ t? Safferon. Mix and heat a minute and then take off heat.

9.         Prep pot for Tatic- Cover bottom of pan with water just barely covering whole thing and add Olive Oil (1/4c?) Heat up on Med to HOT, Add flat open pitas, or sliced bread or thinner sliced potatoes to cover all the bottom, mash out bread if you need to, Take Off Heat. Put Rice in, add 5 holes in rice and add a lil water to middle hole and heat on level 5.

10.   In Chicken legs add ½ bowl of water, cover with lid and put on Medium (4) water should cover about ½ the chicken. Cook LONG time (1 Hr +)

11.   Add a LITTLE chicken water to berrys in the end.

Serve a few berrys over chicken legs for decoration and the rest of the berrys can be scooped on their own over rice.