Look at what's cookin

My adventure's in feeding my family

Bulgur Pilaf with Walnuts and Dried Fruit December 31, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

We had everything lying in the pantry for the Forks over Knives recipe. We used this as a side dish and just loved the texture and flavor.


  • 1 medium yellow onion, slived
  • 2 garlic cloves, minved
  • 2 cups bulgur
  • 1/2 cup raisins
  • 1/2 cup dried apricots, chopped
  • 1 cinnimon stick
  • 2 tsp ground coriander
  • 3 1/2 cups vegetable stock
  • 2 green onions, thinly sliced
  • salt and pepper to tasted
  • 1/2 cup walnuts, toasted and chopped




Place the onion is a large saute pan and cook over medium high heat until golden (about 7-8 minutes). Add the garlic and cook for 1 minute. Add the bulgur, raisins, apricots, cinnamon stick and coriander. Add the stock and bring to a boil over high heat. Reduce heat to medium and cook, covered, until the bulgur is tender (about 15 minutes). Remove for the heat, pick out the cinnamon stick and stir in the onions and walnuts.



Red Curry Fried Rice December 29, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I always have leftover rice in the fridge and a jar of curry paste. This Forks over Knives recipe is the first time that I have seen them together in a recipe and have added this to my “too make” for when I have these both lying around again (which is bound to be in a few weeks). I had cabbage on hand so I added it.


  • 1/2 medium yellow onion, cut into strips
  • 2 leeks, thinly sliced and rinsed
  • 2 cups shiitake mushrooms, trimmed and thinly sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • 4 tsp red curry paste
  • 1/2 cup slivered almonds, toasted
  • 4 green onions, chopped
  • 2 cups cooked brown rice
  • salt and pepper to taste



Heat a large skillet over high heat. Add the onion, leeks, mushrooms and carrots. Cook, stirring frequently for 5-6 minutes. Add water as needed to keep the veg from sticking to the pan. Stir in the curry paste and cook another 30 seconds. Add the almonds, onions and rice and cook until heated through. Season as needed.



Whole30 Pot Roast December 27, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So we picked up the Whole30 cook book so we had some more options on clean meals. Overall the recipes look simple to make and the couple we have eaten are tasty. I added turnips to this recipe and overall it was OK. I served it with a side of polenta


  • 1.5 lbs beef roast (I used caribou)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 onion, sliced
  • 3 carrots, unpeeled and cut into 2 inch pieces
  • 3 stalks celery, cut into 1 inch pieces
  • 1 small butternut squash, peeled and large diced
  • 2 cloves garlic
  • 2 sprigs thyme
  • 2 cups beef broth




Set your slow cooker to low. Season the roast with salt and pepper.

Add the roast, onions, carrots, celery, squash, garlic and thyme to the cooker. Top with broth and cook for 6-8 hours.

Remove roast and allow to rest for 15 minutes.

Cut and serve with veggies and broth.



Vegetable-Noodle Soup with Ginger Miso Broth December 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So apparently I forgot to take a before picture? Never mind, it was delicious. I boiled mine down a bit much so it got salty but by adding more water I fixed that. Great flavor. Thug Kitchen has the best vegan recipes I have ever found hands down.


  • 4 inches fresh ginger
  • 2 big garlic cloves
  • 1 carrot
  • 6 cups vegetable broth or water
  • 10 sprigs cilantro (the whole thing)
  • 8 ounces soba, udon, or rice noodles
  • 1/4 tsp soy sauce
  • 1 1/4 cups broccoli cut into bite-size pieces
  • 1 1/2 tsp red miso paste
  • 1 carrot, cut into thin matchsticks
  • 1 cup snow peas cut into matchsticks
  • 1/3 cup thinly sliced green onions


To make the broth, peel the ginger by scraping the skin off with a spoon.  Cut the ginger into 1/4-in. thick slices.  Thickly slice the garlic as well and chop the carrot into big chunks.  Get a medium pot and put it on medium heat.  Once it is hot, put in the ginger and carrot.  Keep stirring them around (there should be no liquid in your pot at this point) off and on for 2 minutes.  If they stick, just pry them up from the bottom.  Add the garlic and do the same thing for 1 more minute.  Pour in the broth or water, add the cilantro, and let everything simmer for 15 minutes.

During that time, cook the noodles according to package directions.

When 15 minutes has massed, pull out all the ginger, garlic, carrot, and cilantro with a slotted spoon.  Add the soy sauce and broccoli and simmer for another 1-2 minutes.  Turn off the heat.  Scoop out 1/2 cup of broth and dissolve the miso paste in it, stirring until the chunks are gone.  Pour that back in to the pot.

To assemble to soup, take a handful of noodles and place them at the bottom of a bowl.  Add a handful of the carrots, snow peas, and green onion.  Ladle the hot broth and broccoli over it and let sit for a minute so the carrots and snow peas can soften.  Top with more green onion if desired and the condiments of choice and then go to town!



Stir Fried Vegetables with Miso and Sake December 23, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good vegetable stir fry. While the original recipe from Forks Over Knives didn’t call for rice, I had leftover brown rice that I threw in at the end. Overall this was very tasty.


  • 1/4 cup white miso
  • 1/2 cup vegetable stock
  • 1/4 cup sake
  • 1 medium yellow onion, thinly sliced
  • 1 large carrot, peeled and cut in half moons
  • 1 medium red bell pepper, seeded and sliced into strips
  • 1 large head broccoli, cut into florets
  • 1/2 lb snow peas, trimmed
  • 2 garlic cloves, minced
  • 1/2 cup chopped cilantro
  • salt and pepper to taste




Whisk together miso, stock and sake.

Heat a large skillet over high heat. Add the onion, carrot, pepper and broccoli and stir fry for 4-5 minutes. Add the snow peas and cook for another 4 minutes. Add garlic and cook for 30 seconds. Add the sauce mixture and cook until heated through.

Remove the pan from heat and add the cilantro.



Penne with Chickpeas and Spinach December 21, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Sometimes I still cannot wrap my head around the whole beans and pasta together thing but every time I eat it, I enjoy it. I made this dish from “Forks over Knives” as a main dish and we ate it with a side of Cornish Game Hens. It was tasty and simple to make.


  • 1 medium yellow onion, diced
  • 4 cloves garlic, minched
  • 1/2 cup dry white wine
  • 6 sun dried tomatoes, chopped
  • 1/2 lb baby spinach
  • 1/4 cup chopped dill
  • 15 oz can chickpeas, drained
  • 12 oz whole grain penne, cooked according to directions
  • salt and pepper to taste




Place onion in a large skillet and saute over medium heat for 10 minutes, using water as needed to prevent sticking. Add the garlic and cook for 3 more minutes. Add the wine and tomatoes and cook until almost all the liquid has evaporated. Add the spinach, dill and chickpeas cooking until the spinach is wilted. Remove from the heat and toss in the pasta. Season and serve.



Dark Chocolate and Stout Braised Short Rib December 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Just read the title of this recipe. See anything wrong? Nope I just see everything right in the world. I LOVE short ribs like it’s no ones business. This recipe was super rich but so very tasty.


  • 3-4 ribs per person, beef short ribs or pork side ribs
  • 2 tablespoons oil
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 head of garlic, cut in half (don’t worry about peeling it)
  • 1 650ml bottle of chocolate or espresso beer
  • 1 tablespoon of chipotles in adobo sauce
  • 1 teaspoon espresso powder (or a shot of espresso)
  • 1 teaspoon peppercorns
  • ½ cup loosely packed brown sugar
  • 1½ ounces of finely chopped dark chocolate (about 2 generous tablespoons)
  • Water or stock to cover
  • ¼ cup butter
  • ¼ cup flour
  • Salt and pepper to taste




Lightly salt each rib. Heat oil in a large, oven-proof pot over high heat. Working in batches, add ribs to hot oil and sear on all sides until browned. Set browned ribs aside.

Once all ribs have been seared, add onion, garlic, carrot and celery to the pot and cook, stirring for 2 minutes. There will be lots of delicious brown bits on the bottom of your pot by this point. Add a splash of beer and, using a wooden spoon, scrape the bottom of the pot to loosen all the brown bits. Add the chipotle, espresso, peppercorns and brown sugar and stir to combine.

Add ribs back into pot. Try to keep them in a single layer, stacking them upright if necessary. Pour over the rest of the beer and enough water to just barely cover the ribs.

At this point you have two choices. You can either finish cooking them over very low heat on your stovetop or you can finish them in your oven at 320 degrees. Either way you will want continue cooking them for 4-5 hours. During this time you can basically just walk away from them. If they are on the stovetop just make sure they are barely at a simmer.

Once they have finished cooking, remove the pot from the oven or the element. Carefully remove the ribs (they will be very tender!) and set aside.

Strain the cooking liquid into a large bowl. A colander works great for this. Be careful, it will be VERY hot.

Give the cooking pot a quick rinse and strain the cooking liquid back into the pot through a fine mesh strainer.

In a medium size pan melt the butter. Add the flour and cook, whisking, for 2 minutes. Add a ¼ cup of the cooking liquid to the butter flour mixture and whisk to combine. Contine adding more of the cooking liquid until it resembles a thick sauce. At this point you can pour everything in the pan back into the pot.

Add the chocolate to the pot and season generously with salt and pepper.

Add the ribs back into the pot and toss very gently to coat.