Heat a medium/large-sized saute pan over medium-high heat and add the oil. Once the oil is hot, add the onions and saute until translucent and beginning to brown, about 3-4 minutes.
Once the onion is cooked, add the red bell pepper and mushrooms. These vegetables will release a lot of water as they cook. Cook until most of the moisture has evaporated, about 5-7 minutes.
Add the beef and cook until pink is no longer visible, then add water, salt, taco seasoning, and worcestershire sauce.
Simmer for 5-7 minutes, stirring occasionally. Add more water if needed to keep the filling from drying out. Prepare the ingredients for the toppings (cheese, lettuce, and tomato) while the filling is simmering.
Once the taco filling is done, turn off the heat and set aside.
Toast the tortillas. This can be done in multiple different ways. One way is to heat small stainless steel pan over medium-high heat and toast the tortillas one at a time until slightly charred around the edges, about 30 seconds – 1 minute per side. If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas. When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.
Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce and tomato. One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.
Heat a large sauce pot over medium-high heat. Once hot add the oil.
When oil is hot add the onions and saute until translucent and soft, about 5 minutes.
Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.
Add the remianing ingredients and bring to a boil.
Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.
Gather all ingredients and equipment.
For the Filling
Heat the canola oil in a small sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and scallions. Cook for 2 minutes, stirring frequently until cabbage is tender.
In a medium bowl combine ground pork, cornstarch and water. Mix until well combined.
Add the soy sauce and sesame oil to the meat. Stir for about a minute to incorporate all the ingredients.
Add vegetables to the meat and stir everything together.
For the Sauce
Combine all ingredients in a small bowl and stir to combine.
Assembling the Dumplings
There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center and fold the wrapper in half thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.
Steam dumplings for 8 minutes. Serve immediately with dipping sauce.
Gather all ingredients and equipment.
In a gallon zipper bag, combine the marinade ingredients. Seal bag and shake to evenly distribute.
Add the flank steak to the bag and squeeze out the air while you reseal the bag. Make sure to gently toss or massage the bag to ensure the steak is evenly covered with the marinade.
Refrigerate at least 2 hours, but for best results overnight – or up to 24 hours.
Preheat grill on high. Once the grill reaches 450°F place the steak on the grill and turn the temperature down. If the grill allows, place the two outside burners on medium and leave the center burner off.
Cook until the internal temperature is 130°F – 135°F for medium rare and 145°F for medium.
Remove from grill and let rest for 5 – 10 minutes before slicing.
To slice flank steak cut across the meat fiber grain. Slices should be thin, about 1/4 inch.
Heat a large sauce pot over medium-high heat. Once hot add the oil.
When oil is hot add the onions and saute until translucent and soft, about 5 minutes.
Once the onions are soft, add the garlic and saute for 2 more minutes. Add the ground beef and cook until no pink is visible. Stir often using a wooden spoon to break the beef into small pieces.
Add the remianing ingredients and bring to a boil.
Reduce heat to simmer for about 30 minutes, stirring often, to allow the flavors to develop and the chili to thicken.
Serve hot with 1 1/2 cup chili topped with with 1 Tbsp of cheese and plain yogurt.
Preheat the oven to 400F.
Line a baking sheet with tin foil and spray with cooking spray.
Remove the silverskin from the pork and trim of any excess fat. Season with the salt and pepper.
Place a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the pork to the pan. Cook until the underside is brown (once it starts browning, it will unstick from the pan; do not force it), then flip. Brown each side of tenderloin.
Place the pork on the baking sheet and bake until the internal temperature reaches 140°F (60°C) (it will carry over another 5°F (2.78°C) as it rests), about 15 minutes. Remove from oven and allow to sit for 5 min before slicing.
Thinly slice the pork on a bias and serve.
Preheat the oven to 350°F.
Toast the English muffins in a toaster.
Whisk together the eggs and black pepper in a small bowl.
Preheat a nonstick pan over medium heat.
Once hot, add oil and butter.
When the butter is melted, reduce the heat to low and add eggs, stirring with silicone spatula or whisk until almost set.
Stop stirring and continue to cook for 30 – 60 seconds until desired firmness is reached.
Remove from heat and assemble sandwiches: bottom of English muffin, ham, egg, cheese, spinach, tomato, top of English muffin.
Place in oven and heat until all components are heated through (optional).
Preheat oven to 375°F (190°C).
Place all the vegetables except the spinach in a food processor and pulse until chopped small. Alternatively, chop by hand until the vegetables are a small dice.
Place chopped vegetables onto a towel or cheesecloth and squeeze out excess liquid from vegetables. This will prevent the burgers from getting soggy.
Place the ground beef, chopped vegetables, egg, bread crumbs, Worcestershire sauce and black pepper into a large bowl.
Combine all ingredients together by hand until well mixed. Shape the burger mixture into 5 4-ounce patties.
Line a baking sheet with foil and spray with cooking spray. Place the patties in a single layer onto the cooking sheet.
Cook the burgers in the oven until they reach the internal temperature of 165°F (74°C) (about 30 minutes).
Add the cheese and place back in the oven for 1 minute to melt.
Serve the burgers on a toasted whole wheat thin with spinach and any other favorite condiments.
Gather all ingredients and equipment.
Bring a large pot of water to a boil and cook spaghetti according to the package directions or until “al dente” (meaning chewy and firm, not soft or mushy), about 8-10 minutes. Once cooked, toss with 1/2 tsp of oil and set aside.
Heat the oil in a medium pot over medium-high heat. Once hot, add the onion and cook until onions are translucent (clear) and soft, about 2-4 minutes.
Once onions are soft and have begun to brown, add the beef.
Break up the beef with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.
Add the remaining ingredients, except for spaghetti, and bring to a simmer. Simmer for about 5-10 minutes until sauce is thickened. Stir every 2-3 minutes as the sauce simmers and thickens.
Serve 3/4 cups of sauce over 2 ounces of pasta.
Place the water in a saucepan and bring to a boil.
Add the brown rice, stir, and reduce to a simmer.
Partially cover the pan and cook for 40 minutes or until rice is tender and the water is fully absorbed.
Fluff with a fork when finished.
While the rice is cooking, place a medium sized pot over medium-high heat.
Add the oil.
Once hot, add the onion, celery, green pepper, sausage, thyme, cayenne, salt, and pepper.
Cook until vegetables are soft, about 5 to 7 minutes. Stir frequently.
Add the garlic and cook for another 1 to 2 minutes. Stir frequently.
Add the beans, stock, and bay leaves.
Reduce the heat to medium-low and simmer for 15 to 20 minutes to thicken.
If you prefer a creamy texture, mash some of the beans with a potato masher or whisk.
Serve over hot brown rice.
