Here’s a complete one-pot ramen noodles meal using only 4 ingredients. I love hipster ramen restaurants with fancy egg and noodle dishes, and you can make a similar recipe at home with a package of cheap grocery store ramen noodles. Just add green onion, spinach, and a creamy soft boiled egg to make this simple dish.
One-Pot Complete Meal with 4 Ingredients
1 pkg RAMEN NOODLES 1 EGG 1-2 GREEN ONIONS (green tops chopped, white stalks thinly sliced) some SPINACH
If you don’t care whether your egg yolk is runny or not, then there is no pressure, but if you like a soft boiled egg, then timing is everything. The total simmer time for a runny yolk should be 5-6 minutes.
How to make Ramen Noodles with a Soft Boiled Egg
Heat a pot with enough water to cover the egg.
Bring the water to a boil, then reduce to a simmer and gently add the egg with a spoon.
Let simmer for 3 minutes, then add in the ramen noodles and sliced onion whites with the egg.
After another 2-3 minutes, turn off the heat, remove only the egg from the pot, and immediately drop the egg into an ice bath.
Add spinach and ramen seasoning into the pot and stir well. You don’t have to use the entire flavor packet; I find it overpowering and use about half, so add to taste.
Return to the egg and peel it.
Pour the noodles, spinach, and onion stalk into a bowl.
Add the egg.
Top with green onion tops, and serve.
Try the dish out and let me know if you like it. It’s an easy way to elevate an inexpensive package of ramen noodles to a nice meal. For another ramen noodle recipe idea, try this Asian-Style Noodle Slaw Recipe.
Crunchy coleslaw or noodle salad? What sounds tastier?
Thanks watching and checking out the ramen noodle recipes, and be sure to sign up for our mailing to receive our weekly posts delivered to your inbox. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
Mashed Plantains are a tasty twist on a mash potato recipe, and it’s my go-to recipe for green, unripe plantains. If you’re in a potato rut, give unripe plantains a try and surprise your family. Just boil and mash plantains with your favorite seasonings, plus garlic and onion if you want to really make a tasty mash. Cooking bananas are not sweet at all, they make a great savory starch you can use in a variety of recipes. Try substituting green plantains in some of your favorite potato recipes, it’s an easy way to put a twist on dinner.
What you need for this Mashed Plantains Recipe
2 unripe PLANTAINS 3-5 cloves GARLIC finely chopped 1 ONION chopped SALT PEPPER in this recipe I also use: GARLIC POWDER CHILI POWDER FENNEL SEEDS PAPRIKA …but experiment with seasonings you like 2 Tbsp BUTTER MILK or CREAM OIL for sauteing
How to Make Plantain Mash
Choose firm, green, unripe plantains.
Slice off the very tips of the plantain, but leave on the peeling.
Cut the unpeeled plantain into about three sections.
Bring a pot of salted water to boil and add the plantain sections. Reduce the heat and let the plantains simmer for about 20 minutes, or until a knife passes easily into the plantain.
While plantains boil, heat a skillet and oil on medium heat.
Add onions and saute 2 minutes.
Add garlic and seasonings and continue to saute another 4-5 minutes.
Remove skillet from the heat and set aside until plantains have completed boiling.
Once a fork passes easily through the plantains, remove plantains from the water.
Make a slice along the length of the cooked plantain and remove the peeling.
Place cooked plantains into a bowl and mash.
Add butter.
Add sauteed onion/garlic and mix well.
Pour milk or cream 1-2 Tbsp at a time, mixing until the desired consistency is reached.
Whether you call this dish mashed plantains, mofongo, or mangu, it’s gonna be yummy. Serve just like mashed potatoes!
Unripe green plantains are a terrific ingredient that you can use in all kinds of savory, starchy dishes. Definitley give them a try, and for a sweeter option, try ripe plantains. The simple fried plantain recipe below is one of the best ways to use ripened plantains.
How to cook Sweet Fried Plantains
Avoid green plantains for frying, and buy plantains that are yellow to black in color. Feel the plantains and select ones that are soft or only semi-firm, you can buy the super soft blacker plantains, but I prefer more texture.
Heat a skillet on medium heat and add oil.
Slice the tips off of the plantain and peel away the skin.
Cut the plantain in half through the middle, and then cut each half lengthwise into 3-4 planks.
Slide plantains into the hot skillet.
Season top half if desired, I like to use a mix of chili pepper and cinnamon.
Fry until the bottom begins to brown, then turn and brown other side.
Add more seasoning if desired, or even some sugar, if you’re crazy.
Once the plantains are cooked to desired color, remove and drain on a paper towel, Serve warm.
They are great alone as a snack, or a tasty side dish, especially with rice or a seasoned meat dish. Have you ever heard of the expression “a little sweet and some meat”? Plantains mare a perfect combo for this dining idea. I really enjoy fried plantains for breakfast with fried eggs.
Give fried plantains a try and let me know what you think, and try mashed plantains, as well. Depending on the ripeness of the plantain, you can use them for a wide variety of dishes.
Sign up for our Recipe Mailing List and receive our latest recipe video right in you inbox!
If you liked the idea of green plantains as a starchy alternative to potato, you might like trying a Delicious Rutabaga Recipe, too.
Thanks for checking out this Mashed Plantains Recipe and video, if you enjoyed the dish, click a button or two below and share it with your friends. And if you’re on Youtube often, subscribe to the Chef Buck Cooking Channel.
Try this easy fried plantains recipe. In the store, plantains are sold green and unripe, yellowing, or even totally black. A totally black banana is yucky, but a totally black plantain is okay. It’s fine to buy plantains at any stage of ripeness and use them for various recipes. For frying plantains, I like to buy the medium-ripe plantains and slice them into planks and fry in oil in a skillet. They have a nice sweetness and make a tasty side dish for breakfast, especially with rice and eggs.
What you need for this Fried Plantains Recipe
PLANTAIN …medium-ripe to ripe OIL for sauteing and seasoning is optional …I like a bit of CHILI POWDER CINNAMON SALT and for an even sweeter dessert-style side dish add BROWN SUGAR …but that’s crazy
Fried plantains…sweet platanos maduros, and less ripe plantains used for twice-fried tostones
How to Fry Plantains
Choose ripe plantains for frying, and buy plantains that are yellow to black in color. Feel the plantains and select ones that are semi-firm to soft, you can buy the super soft blacker plantains, but I prefer more texture.
Heat a skillet on medium heat and add oil.
Slice the tips off of the plantain and peel away the skin.
Cut the plantain in half through the center, and then cut each half lengthwise into 3-4 planks.
Slide plantains into the hot skillet.
Season top half if desired.
Fry until the bottom begins to brown, then turn and brown other side.
Add more seasoning if desired, or even some sugar, if you’re crazy.
Once the plantains are cooked to desired color, remove and drain on a paper towel, Serve warm.
They are great alone as a snack, or a tasty side dish, especially with rice or a seasoned meat dish. Have you ever heard of the expression “a little sweet and some meat”? Plantains make a perfect combo for this dining idea. I really enjoy fried plantains for breakfast with fried eggs. Give fried plantains a try and let me know what you think, and try green plantains, as well. Depending on the ripeness of the plantain, you can use them for a wide variety of dishes.
I love fried plantains for breakfast, served with eggs and rice
How to Cook Green Plantains
Green plantains are a great ingredient, but unripe plantains definitely need cooking. They are not sweet, harder to peel raw, very starchy, and much like a potato. I like to boil green plantains, because it’s easy.
Slice off the very tips of the plantain, but leave on the peeling.
Cut the unpeeled plantain into three sections.
Bring a pot of salted water to boil and add the plantain sections.
Reduce the heat and let the plantains simmer for about 20-30 minutes, or until a knife passes easily into the plantain.
Remove the plantains from the water.
Make a slice along the length of the cooked plantain and remove the peeling.
The banana will be very starchy, savory, and neutral in flavor, and you can use it just like you might a potato.
One of my favorite ways to use boiled plantains is to mash them with onions and seasoning, kind of like a plantain version of mashed potato. Experiment with green plantains a try them in some of your favorite potato recipes, and let me know what you think.
For more tasty vegetarian dishes, check out my Vegetarian Recipe Playlist, and if you liked the idea of green plantains, you might like trying this Easy Yuca Recipe, too.
Be sure to sign up for our website mailing list and receive our latest recipe video right in your inbox. And if you like hanging out on Youtube, subscribe to the Chef Buck Cooking Channel. Thanks for checking out this Fried Plantains Recipe and video, if you enjoyed the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
If you think coleslaw is too healthy, then here’s a crunchy noodle salad recipe that will remedy that, but you’ll still find plenty of good nutrition in this delicious salad with Ramen noodles and toasted nuts. The great thing about this coleslaw recipe is that it’s easy to alter and it will still taste great. There are a lot of strong flavors in the salad, so add more of what you like and less of what you want to avoid. Over the years, we’ve really cut back on the amount of sugar we put in this recipe, but it still tastes great.
Crunchy coleslaw or noodle salad? What sounds tastier?
Dressing: 2 Tbsp VINEGAR ¼ cup OLIVE OIL ¼ cup SUGAR 1 tsp SESAME OIL some of the NOODLE SEASONING Package (to taste…add slowly…it’s strong stuff!) …Also, add a bit of water to the dressing if you wish to thin it.
How to Make Crunchy Noodle Coleslaw
Break up the ramen noodles while still in the packaging, and set aside the flavor pack after opening.
In an oven preheated to 350 degrees Fahrenheit, on a baking sheet, toast the ramen noodles, nuts, and seeds. This will only take about 3-5 minutes; watch them closely as they toast, they will burn quickly. Check current prices for slivered almonds on Amazon.
Set toasted items aside to cool.
Combine the dressing elements in a small bowl and mix well. Adjust sugar, sesame oil, and noodle flavor pack to taste. Use the noodle flavor pack sparingly because it is a very strong flavor.
Slice cabbage into narrow strips and desired lengths. I like to use at least two types of cabbage for a variety of colors, but use only one type of cabbage if you like.
Chop up green onions. I chop the white bottoms finer than the green tops.
In a large bowl combine cabbage and green onion.
Add dressing and mix well.
Add in crunchy toasted elements and toss with cabbage.
And that’s it. Serve this crunchy slaw as a side dish, or even as an entree. If you’re making it for a pot luck, you can make the elements of the crunchy slaw in advance, and then combine them before serving.
I hope you enjoy this noodle and cabbage salad, and for a more traditional slaw dish, check out this Classic Coleslaw Recipe.
classic coleslaw recipe
Thanks For Watching Our Recipe Videos!
Thanks for checking out our crunchy slaw and noodle salad recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
What is chayote? Chayote squash is a fruit, but in the same way that squash and cucumber are fruit, it’ll never win a fruit contest. Chayote, aka choko or mirliton, is completely edible cooked or raw, from the skin to the flesh to the seed in the center. Chayote squash has a neutral flavor, so this “fruit” needs a lot of seasoning. It’s an ideal ingredient for it’s texture more than it’s flavor, like jicama and young green jackfruit. Chayote squash is an easy ingredient to work with and a healthy dining choice, so definitely give it a try if you find it in your local market.
Chayote Fun Facts
“Fun” might be too strong a word.
Chayote is an excellent source of dietary fiber, anti-oxidants, vitamins, and minerals.
It is a member of the “gourd family” along with pumpkin, squash, and cucumber.
Known as chayote, sayote, mirliton, choko, chocho, vegetable pear, and is eaten all around the world.
When buying, choose chayote that are smooth and firm. Pick medium sized chayote. Older, larger fruit will sprout sooner.
Peeling chayote exposes you to the juice, which can feel “weird” on your skin, but you don’t have to peel it; the skin, inner seed, and flesh are all edible.
What you need to Cook a Spicy Chayote Recipe
1 CHAYOTE thinly sliced 1 ONION chopped 2-3 GARLIC cloves 1 tsp CUMIN SEEDS HOT PEPPER as desired 1-2 Tbsp CURRY SEASONING SALT to taste OIL for sauteing
Peel or unpeel the chayote, whichever you prefer. When peeling a chayote, you’ll find the inner juice to be annoyingly slippery/sticky.
How Cook Chayote Squash in a Skillet
Slice the chayote thinly. Chayote has a dense apple like texture that holds up very well under heat, so it takes a bit to soften up when cooked, so slice very thinly if you like your chayote less crispy crunchy. Heat oil in a skillet on medium heat and add cumin seeds. Add onion and garlic. Add fresh hot pepper if desired. Saute for several minutes. Add seasoning and cook about 2 minutes more. Add sliced chayote, mix well, and saute for a minute. Add a small amount of water, cover, and simmer to desired tenderness. Add more water as needed, but never too much.
That’s it! Give Chayote squash a try and let me know what you think!
Have you ever tried Rutabaga? It’s another interesting ingredient you might want to give a try. And for more tasty vegetarian dishes, explore my Vegetarian Recipe Playlist
Thanks for checking out the recipe and video, if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Try a tasty vegetable soup featuring rutabaga. Rutabaga is a healthy root vegetable you can use like a potato, but with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, only sweeter. It’s related to cabbage, and has a mild cabbagy taste, but not the “scary” cabbagy taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size, because that means it’s not too old, or dried out. Next time you’re at the market, pick up a rutabaga and give this vegetable soup a try and let me know what you think.
What you need for this Rutabaga Vegetable Soup Recipe
1 large RUTABAGA 1 ONION 2 stalks of CELERY 2 CARROTS 4-6 GARLIC HOT PEPPER as desired OIL for sauteing CUMIN and FENNEL 1-2 tsp (seeds optional) 1 Tbsp GARLIC POWDER 1-2 Tbsp CURRY POWDER 1 Tbsp SMOKED PAPRIKA SALT and PEPPER to taste (I use water in the soup if making ahead of time, or ready-made broth if eating soon) Also, it’s soup; so add whatever else you want and clean the odds and ends out of your fridge.
rutabaga is like a turnip on steroids, but sweeter
How to make a Vegetable Soup with Rutabaga
Slice the ends off the rutabaga and cut away the outer skin with a knife.
Chop rutabaga into large cubes, approximately 1/2″ squares, but err on larger pieces.
In a large soup pot, heat oil on medium heat.
Add seeds and cook about 20 seconds.
Add garlic, hot pepper, and onion and saute for another 4-5 minutes.
Add in seasoning and mix well.
Add carrot, celery and rutabaga and mix well.
Fill pot with enough broth or water to cover veggies (use veggie or chicken broth instead of water if eating soup the same day, use water if sitting overnight), cover with a lid, and bring pot to a boil.
Reduce heat and simmer on low for 40-50 minutes until rutabaga is fork tender.
That’s it! Give this easy rutabaga soup recipe a try and let me know what you think, and bon appétit!
Rutabaga soup is like The Eagles, and the veggies are the groupies (if you were born after 1990, The Eagles are an American Rock band)
Is Rutabaga Healthier than Potato?
Rutabaga has LESS THAN HALF the calories of potato.
Rutabaga has 60% FEWER CARBS than potato.
Rutabaga contains about the same amount of Dietary Fiber as potato.
Potato wins the vitamin count; rutabaga provides more Vitamin C than potato, but overall, is less nutrient rich than potato.
So, don’t give up on potatoes, but add rutabaga into your menu rotation and you’ll find it makes a great change-up from the regular potato routine. If you want to jazz up your breakfast, you can start with this Hash Browns Recipe with Rutabaga, or get down to basics with this Roasted Rutagaba dish.
Roasted rutabaga makes a great alternative to a potato side dish.
Thanks for checking out this rutabaga soup recipe, and if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Here is the easiest jackfruit pulled pork recipe ever. A faux pork vegetarian recipe made with canned young, green jackfruit will deliver the taste and texture of your favorite BBQ pork, and it’s a much healthier choice. This recipe is basically a BBQ sauce delivery system. Unripe canned jackfruit makes a perfect meat substitute that works well for either pork or chicken, so definitely give it a try.
Ingredients for Jackfruit Pulled Pork BBQ
1 20oz can young, green JACKFRUIT 1 medium ONION 2-4 cloves GARLIC your favorite BBQ SAUCE 1 tsp CUMIN POWDER ½ tsp CHILI POWDER some SALT and PEPPER OIL for sautéing
BBQ jackfruit makes a perfect vegetarian pulled “pork” sandwich.
How to Make Vegetarian Pulled Pork BBQ with Jackfruit
Rinse and drain the young, green jackfruit. Make sure to buy unripe jackfruit and NOT the yellow ripe jackfuit. You can buy jackfruit online. Check CURRENT CANNED JACKFRUIT PRICES on Amazon.
Shred the jackfruit. I do this by hand, it’s very easy, but you can use a knife, too.
Heat oil in a skillet on medium heat.
Add thinly sliced onion and finely chopped garlic and saute 3-4 minutes.
Add in seasoning.
Add jackfruit and a little BBQ sauce.
Raise the temperature and heat the jackfruit through, then reduce to a simmer and cook until the dish reduces as the water cooks out of the onion and jackfruit.
Add more BBQ sauce to desired sauciness, and then remove from heat.
This jackfruit pulled pork substitute is great all on its own, served over rice, or perfect on a soft roll or bun, so definitely give it a try. If you like pulled pork BBQ, you will be amazed at this vegetarian option and how easy it is to prepare.
Jackfruit BBQ is great over rice, on a sandwich, or all on its own.
What is Jackfruit?
Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe jackfruit can be cooked and used in savory dishes. Ripened jackfruit can be eaten raw and, unlike young green jackfruit, is very juicy and sweet.
Buying and cleaning fresh jackfruit is quite an endevour, so canned jackfruit is a perfect alternative. I prefer the green jackfruit and find it to be a terrific ingredient to experiment with in a variety of vegetarian recipes. The mildness of its flavor allows young jackfruit to be incredibly versatile, and it will enhance a recipe without overpowering it.
I’ve used green jackfruit as a pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a No-Potato Hashfor breakfast. Its super nutritious, readily available at Asian markets, and well worth giving a try, so seek it out.
Seasoned and baked Jackfruit makes a convincing faux chicken when added to this rich Indian inspired tikka masala.
Thanks for watching our recipe videos!
Thanks for checking out the canned jackfruit pulled pork recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Corn muffins are delicious, but adding cheese and jalapeno makes them irresistible. CG cooks up a tasty corn muffin recipe with whole kernel corn to make them super moist and flavorful. If you’re not a fan of hot jalapenos, then try substituting milder pickled jalapenos which are often sold right alongside jars of hotter peppers at the grocery store. Topping the muffins with sliced jalapeno makes them look so good!
What you need for this Corn Muffin Recipe
¾ cup CORNMEAL …we use a medium grind in this recipe 1¼ cup ALL-PURPOSE FLOUR 2½ tsp BAKING POWDER ½ tsp SMOKED PAPRIKA ½ tsp CHIPOTLE or regular chili powder ½ tsp SALT…unless the corn or butter already contains salt 1 cup MILK 2 Tbsp OIL or use melted butter instead 4 Tbsp HONEY 1 EGG 1 cup CANNED WHOLE KERNEL CORN drained ¼ cup PICKLED JALAPENOS, roughly chopped ¼ ONION, minced 1 cup freshly shredded CHEDDAR CHEESE plus ¼ cup for topping fresh JALAPENO deseeded and sliced for topping…or you can use pickled slices for the topping
Corn muffins are delicious, but adding cheese and jalapeno makes them irresistible.
Combine remaining ingredients in another bowl and mix, but reserve fresh jalapeno slices and a little cheese for topping.
Add the dry ingredients to the wet and stir until ingredients are moistened.
Fill prepared muffin cups evenly.
Top with fresh jalapeno slices and a very light sprinkling of cheese.
Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown.
Allow to cool for 5 minutes before removing from muffin tins.
And that’s it! Hope you like this cheesy jalapeno corn muffin recipe. You can serve them hot or cold for breakfast, lunch or dinner, and I especially love them in the morning with over easy eggs.
broken eggs are less sad with corn muffins
Give this corn muffin recipe a try and let us know what you think, and for another bready treat, check out this perfect BUTTERMILK BISCUIT RECIPE. Both recipes go great with a big bowl of VEGETARIAN CHILI.
pot o’ meatless chili for good times
Thanks for checking out our corn muffin recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Here’s a satisfying and hearty vegetarian chili recipe that’ll put a little pep in your step. If you’re a die-hard carnivore, then your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant I generally order a meat and bean chili, but at home I’m vegetarian chili all the way. Vegetarian chili just tastes great, and I don’t miss the meat, plus it’s a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty meatless chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like, so be creative!
What You Need to Make a Great Vegetarian Chili
15 oz can CHICK PEAS 15 oz can KIDNEY BEANS 1 BELL PEPPER (chopped) Lg ONION (chopped) JALAPENO PEPPER (diced, very optional) 2-3 cloves GARLIC (finely chopped) 1 ZUCHINNI (cut into large pieces) 1 cup CAULIFLOWER (chopped) 2 ROMA TOMATOES (chopped) 28 oz can CRUSHED TOMATOES 1 heaping Tbsp DRIED OREGANO 1 Tbsp CUMIN 1 tsp GARLIC POWDER 1 Tbsp CHILI POWDER 1 Tbsp SMOKED PAPRIKA SALT and PEPPER, to taste 2 Tbsp OLIVE OIL for sauteing WATER as needed…add slowly I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the fridge of all those veggie odds and ends, so use what you have.
pot o’ meatless chili for good times
How to Make Easy Vegetarian Chili
Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it’s pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it’s ideal if you make the recipe ahead of time, because the dish will get exponentially better as the days pass, so be sure to make a big pot of chili so you’ll have plenty of leftovers.
If you want jalapeno corn muffins to pair with chili, here’s a recipe that tastes great and is a breeze to make.
make a batch of corn muffins for a great chili sidedish
Jalapeno Corn Muffin Recipe
¾ cup cornmeal (whole, medium grind) 1¼ cup all-purpose flour 2½ tsp baking powder ½ tsp smoked paprika ½ tsp chipolte (or regular chili powder) ½ tsp salt…unless the corn or butter already contain salt 1 cup milk 2 Tbsp oil (alternative butter, melted) 3 Tbsp honey 1 large egg 1 cup canned corn kernels, drained ¼ cup pickled jalapenos, chopped ¼ onion, minced 1 cup shredded sharp cheddar cheese (plus ¼ cup for topping) optional: 1 jalapeno (deseeded and sliced for topping)
Place rack in middle of the oven and preheat to 400°F. Grease 12 muffin pan cups or line with parchment paper baking cups; set aside. Combine dry ingredients in bowl. Combine remaining ingredients in another bowl (minus topping, jalapeno). Add to dry ingredients and stir until ingredients are moistened. Fill prepared muffin cups evenly. Top with remaining jalapeno rings and cheese. Bake 20-30 minutes or until toothpick inserted into center comes out clean and muffins are golden brown. Allow to cool for 5 minutes before removing from muffin tins. Serve warm or cold. Serve with butter or honey butter. HONEY BUTTER: ½ cup butter, softened 2 Tbsp honey
Click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try this cauliflower cakes recipe if you’re into healthy, low carb, and delicious. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like to top mine with a creamy sauce, but that’s optional. Serve these cauliflower cakes over a bed of spinach and you’ve got a low carb, light and delicious meal.
What You Need To Make Cauliflower Cakes
3 cups of grated CAULIFLOWER ½ cup of freshly grated CHEESE 2 EGGS beaten 1 Tbsp chopped JALAPENO ¼ cup finely chopped BELL PEPPER 2 finely chopped GREEN ONIONS 1-2 cloves minced GARLIC 1 tsp dried ITALIAN SEASONING 1 tsp TURMERIC POWDER 1 tsp GARLIC POWDER 1 tsp SMOKED PAPRIKA 1 tsp CHILI POWDER PARCHMENT PAPER to line your baking sheet MAYONNAISE and LEMON for dressing
Try a cauliflower cakes recipe if you’re into healthy, low carb, and delicious.
How to Cook Cauliflower Cakes
Grate fresh cauliflower into granules resembling “poprocks”. I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don’t over-process the cauliflower into a doughy consistency, unless you prefer a more dense cauliflower patty.
In a bowl, add the grated cauliflower and the rest of the ingredients.
Mix all ingredients well, then separate into individual portions for cakes.
Form each portion into a ball and squeeze out excess liquid.
Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper lined baking sheet, and definitely USE PARCHMENT PAPER, or your cauliflower might stick after baking. The cakes will not hold together well before cooking, but you can adjust the shape and size of each patty while on the baking sheet. Check here for current pricing for parchment paper on Amazon.
Place baking sheet in an oven preheated to 400 degrees Fahrenheit, bake approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
Remove cauliflower cakes from the oven and serve over a bed of greens.
Cauliflower cakes made with a food processor can form heavier, denser patties. For lighter cakes, use a hand grater.
I like to top the cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn’t a terrible idea! And that’s it. Eat and enjoy!
Quick Dressing for Cauliflower Fritters
½ cup MAYONNAISE 2-3 Tbsp LEMON JUICE minced LEMON ZEST 1 tsp finely chopped PICKLE, JALAPENO, or GARLIC
Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.
If you don’t have a baking sheet, use a big pizza pan. Big pizza pans make the best baking sheets for cauliflower pizza crusts, nachos, whatever…round is always better than square, right? If you need one in your kitchen, check out current Big Pizza Pan prices on Amazon.
A white pizza is great on any kind of crust.
Give these beautiful cauliflower cakes a try and let me know what you think. Or would you call them cauliflower fritters? If you’re serving them to kids, I’d definitely call them “cakes”. And if you like the recipe, then click some of the buttons below to share it with friends and family. I appreciate it! –Chef Buck
Here’s an easy Roasted Rutabaga Recipe that you will love, and it’s a great alternative to potato. Rutabaga is a low-carb root vegetable you can use just like a potato, but with less than half the calories and carbs of potato. In appearance rutabaga is like a larger version of a turnip, but it tastes a bit sweeter. It’s related to cabbage, so it has a very mild cabbage taste. It’s great baked in the oven, cooked in soups, and I love it shredded and cooked into breakfast hash browns. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give this rutabaga recipe a try and let me know what you think.
What You Need for a Roasted Rutabaga Recipe
RUTABAGA cubed OLIVE OIL SALT CHILI PEPPER BLACK PEPPER ROSEMARY
Roasted rutabaga makes a great alternative to a potato side dish.
How to Roast Rutabaga in the Oven
Buy a rutabaga that’s heavy for it’s size and not dried out.
Slice the end off the rutabaga and cut away the outer skin with a knife.
Cut into roughly 1/2″ square cubes.
Toss the rutabaga cubes in a bowl with olive oil.
Add seasoning and toss until cubes are well coated
Spread rutabaga on an ungreased baking sheet. Aluminium foil is a good idea.
Bake in a preheated oven at 400 degrees Fahrenheit for approximately 45 minutes.
Halfway through the cooking process, you can check on the rutabaga and give them a turn to prevent overcooking on one side.
And that’s it! Roast some rutabaga in the oven let me know what you think.
Don’t be scared of da rutabaga
Is Rutabaga Healthier than Potato?
Rutabaga has LESS THAN HALF the calories of potato.
It has 60% FEWER CARBS than potato.
Rutabaga contains about the same amount of Dietary Fiber as potato.
Potato wins the vitamin count; rutabaga provides more Vitamin C than potato, but overall, is less nutrient rich than potato.
So, don’t give up on potatoes, but add a rutabaga recipe into your menu rotation, it’ll make a great change-up from the regular potato routine. One of my favorite faux potato dishes is this Mock Potato Salad made with cauliflower. And for another tasty rutabaga recipe idea, try Rutabaga Hash Browns.
click pic for recipe
Thanks for checking out this baked rutabag recipe and video, if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Try a no potato hash browns recipe with rutabaga. Rutabaga is a root vegetable you can use just like a potato, but it’s a healthier choice with less than half the calories and carbs of potato. Rutabaga is like a larger version of a turnip, but a bit sweeter. It’s related to cabbage, and has a very mild cabbage taste. Rutabaga is great in soups, and I love it simply seasoned and roasted in the oven. Rutabagas look sorta like turnips, but they’re usually bigger. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give rutabaga a try and let me know what you think.
What You Need for a Rutabaga Hash Browns Recipe
2 cups shredded RUTABAGA 2 chopped GREEN ONIONS (separate white bottoms from green tops) some chopped HOT PEPPER 1 EGG shredded CHEESE (optional) SALT to taste, for flavor and drawing out the water season to taste, I like: SMOKED PAPRIKA, GARLIC POWDER, CHIPOTLE, BLACK PEPPER, etc. …use flavors you like OIL for sauteing
Top rutabaga hash browns with an over easy egg for instant sauce
How to make Hash Browns Recipe with Rutabaga
Slice the end off the rutabaga and cut away the outer skin with a knife.
Shred about 2 cups of rutabaga using a hand grater or food processor.
Place rutabaga in a colander and lightly sprinkle with salt. Mix and let sit for a few minutes while you prepare the other ingredients, this will give the salt time to draw out the water.
Squeeze excess water from the rutabaga and place in a bowl.
Add green onion bottoms, peppers, egg, and seasoning. Mix well.
Heat a skillet and oil on medium heat.
Add in the rutabaga mix and cook until browned, turning occasionally.
When near completion, stir in green onion bottoms and cheese.
Skip shredding and cut rutabaga into cubes for tasty breakfast hash.
That’s it! Give an easy Rutabaga Hash Browns Recipe a try and let me know what you think, and bon appétit!
Jackfruit and potato hash topped with fried egg; the yolk makes a nice sauce.
Thanks for checking out this rutabaga hash brown recipe and video, if you liked the dish, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Here’s an easy cheesy cauliflower recipe that makes a great side dish or a tasty treat between meals. It’s saucy and cheesy and will satisfy your need for something decadent in the middle of the day.
What You Need To Make Easy Cheesy Cauliflower
CAULIFLOWER (florets, stems, the whole thing…whatever your taste buds prefer CHEESE …freshly grated, and whatever cheese you like, but cheddary is nice MUSTARD …fancy mustard!…definitely don’t use yellow mustard, unless you’re a savage MAYONNAISE SALT and PEPPER to taste
Also add additional spices and herbs if you like…make it as complicated or simple as you like. I like this dish for it’s simplicity, and because it’s a tasty snack that keeps me from making a nutritionally inferior choice, but you can definitely jazz the recipe up. Add fresh dill and minced garlic to the sauce, or garlic and onion powder, or dried Italian seasonings; make the dish as simple or complicated as you like.
Top cauliflower with sauce and cheese for a quick snack.
How to Make Microwave Cheesy Cauliflower
You can microwave an entire head of cauliflower in a bowl, but I like to break the cauliflower into smaller bowls for a tiny cauliflower treat. Use the stems and florets and cook accordingly. The more stem you use, the longer the cooking time.
Add a splash of water to the bowl and microwave of high heat to desired doneness.
While the cauliflower cooks, in a bowl mix the sauce of mustard, mayonnaise, salt, and pepper. Adjust ratios to taste.
Once the cauliflower has cooked to desired doneness, spoon and spread the sauce over the cauliflower.
Top with freshly grated cheese.
Microwave another minute to melt the cheese.
Sure, it’s cauliflower…but you know you want this.
And that’s it. Serve this simple microwave cauliflower cheese as a side dish, or eat it right out of the bowl for a cheesy cauliflower treat. Believe me, it’s a treat. Is it ice cream? No. It’s not ice cream. But it’s goooood, you’ll actually love it, and be satisfied, and you won’t feel as bad when you’re finished.
Give this cheesy cauliflower recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
Try a tasty Pad Thai recipe with a spaghetti squash twist. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes, including this easy Pad Thai Recipe. A few simple ingredients are all you need to cook this healthy faux noodle vegetarian recipe.
What You Need to Make Pad Thai Recipe w/ Spaghetti Squash
SPAGHETTI SQUASH 4-6 cloves GARLIC finely chopped 2-3 GREEN ONIONS chopped, bottoms separated from tops 1 RED BELL PEPPER chopped 2 Tbsp OLIVE OIL 1 Tbsp SESAME OIL 1-2 Tbsp RICE VINEGAR 1- 2 Tbsp SOY SAUCE 1-2 Tbsp PEANUT BUTTER FISH SAUCE (optional) 1 or 2 EGGS 1 tsp CHILI PEPPER SALT and PEPPER to taste
The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of the spaghetti squash and how much squash noodles you dig out will determine how much of the other ingredients you need; they are simple and fresh ingredients, so there really is no wrong way to make this dish.
When cooked spaghetti squash pulls apart into “noodley strings”
How to Make Spaghetti Squash Make Pad Thai
When buying a spaghetti squash, choose one that seems heavy for its size.
Carefully slice the squash into halves. Cut the squash across instead of lengthwise; this will make for longer “noodles”.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash. It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible all the way to the rind, so don’t waste any!
Add chopped green onion bottoms, chopped garlic, and chopped bell pepper and saute cook 1-2 minutes. If you like a bit of heat with your dish, add some red pepper flakes or fresh chopped hot peppers.
Add in salt and chili pepper and continue sauteing.
Stir in rice vinegar, soy sauce, and peanut butter. Add fish sauce if you’re a hardcore pad Thai aficionado. Add a bit of water to thin the sauce, if desired.
Cook for 1 -2 minutes. Then, add in the spaghetti squash and mix well with the sauce.
Make a well in the center of the squash and add in the whisked eggs. Once the eggs set, give them a stir and scramble, then mix scrambled eggs in with the rest of the dish and get it off the heat.
Top with fresh chopped cilantro and chopped peanuts and serve.
Add fresh bean sprouts, too, if you be cray.
Pad Thai with spaghetti squash noodles
And that’s it. This recipe makes a nice twist on a traditional pad Thai recipe. Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.
Thanks for checking out our spaghetti squash pad Thai recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try a tasty breakfast hash made from fresh jicama. Jicama makes an easy hash recipe because jicama is crunchy and can be eaten raw, just cook it long enough with the other ingredients to impart flavor and heat the jicama through. I like lots of onion and peppers in this jicama recipe, but experiment with other ingredients as well. A hash is a great dish for cleaning out the fridge. Jicama root is like the offspring of a potato and an apple; the root is white and crunchy and can be eaten raw, it has a very mild flavor, and is not too sweet, so it makes an ideal ingredient for many recipes. Give this jicama recipe a try and let me know what you think!
Ingredients for this Jicama Recipe
1 JICAMA diced into cubes chopped ONION chopped BELL PEPPERS chopped HOT PEPPER finely chopped GARLIC? why not. seasonings: SALT for jicama PAPRIKA CHIPOTLE GARLIC POWDER BLACK PEPPER but use whatever seasonings you like …sometimes I use dried ITALIAN SEASONING …give it a try
Jicama root is super mild and crunchy and can be eaten raw and used in many recipes. Give it a try!
How to make a Breakfast Hash with Jicama
Buy jicama with an unblemished, unbroken skin, one that seems heavy for its size since jicama is mostly water, just like you.
Wash and cut the skin of the jicama off with a knife.
Dice jicama into cubes and toss in a bowl with salt and set aside.
Heat oil in a skillet and add in the onion, peppers, and garlic.
Saute for 2-3 minutes and then add in seasonings to taste, but don’t be shy.
Continue sauteing another 2-3 minutes.
Dry salted jicama with a paper towel and add into the skillet.
Saute jicama with the other ingredients as desired.
Once the jicama is heated through, the dish is ready!
Jicama hash with just onions and seasoning…make a super simple hash for a quick breakfast side dish.
Give this easy jicama recipe a try and let me know what you think, and bon appétit!
And for another vegetarian breakfast dish idea, try out this canned Jackfruit Hash Recipe.
Thanks for checking out the jicama recipe and video, if you liked this quick breakfast hash idea, click a button or two below and share it with your friends. I appreciate it, thanks! –Chef Buck
Chicken tikka masala is one of the most popular Indian inspired dishes in the world, because it’s fantastic, but you can easily make a tasty and meatless version of a tikka masala using this canned jackfruit recipe. Young green jackfruit is versatile and very easy to use. Green jackfruit’s mild flavor and rich texture make young green jackfruit an excellent faux meat. It’s popular in mock BBQ pork dishes, and also a favorite of my own in a meatless breakfast hash. When seasoned and baked in the oven, jackfruit handily mimics the texture of baked chicken, and it makes an ideal substitute in this tikka masala recipe. I’m using as few ingredients as I can in order to make this jackfruit recipe super easy.
Ingredients for a Meatless Tikka Masala Jackfruit Recipe
1 20oz can JACKFRUIT (use only young green jackfruit! …don’t buy sweet ripe jackfruit in syrup!) 15oz can TOMATO SAUCE 15oz can CRUSHED TOMATO ½ cup PLAIN GREEK YOGURT 1 medium chopped ONION 6-8 cloves finely chopped GARLIC 1 tsp CUMIN SEEDS 2-3 Tbsp pre-mixed CURRY (or make your own!) SALT to taste ½ tsp CHILI POWDER 1 tsp GARLIC POWDER OIL for sauteing CILANTRO or green onion
When buying canned jackfruit, notice that there are often two types for sale: a ripe sweet jackfruit in syrup, and young green jackfruit. Use young green jackfruit for this mock chicken tikka masala recipe.
How to Make a Meatless Chicken Tikka Masala with Jackfruit
For this jackfruit recipe, rinse and drain the jackfruit and cut into smaller, bite-sizes. You can buy jackfruit online. Check current canned jackfruit prices on Amazon.
In a bowl, toss the jackfruit with chili and garlic powder.
Spread the seasoned jackfruit out on a lightly greased baking sheet and bake at 400 degrees Fahrenheit for about 20 minutes.
In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds, stir and allow to simmer for just a few moments.
Once the seeds begin to crack, add the finely chopped garlic.
Saute for a few moments and add in the onion.
Reduce the heat to medium and stir for approx. 2-3 minutes and add the curry powder. Use a premixed curry, or your own mixture. Mix well and continue to saute for 1-2 more minutes.
Add in the canned tomatoes. Mix well, raise the temperature and allow the ingredients to come to a bubble. Reduce the pot to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, turn the heat off.
Blend the ingedients in the pot smooth with a hand blender; this step isn’t crucial, but it will help give the dish the creaminess of a restaurant style chicken tikka masala.
Stir in yogurt and mix well.
Add in the baked jackfruit and mix well.
Serve with rice or on its own.
Garnish with fresh coriander leaves or chopped green onion tops.
Use young green jackfruit for a tasty meatless “chicken” tikka masala recipe.
Give this easy meatless “chicken” tikka masala recipe a try and let me know what you think. If you’re a fan of chicken tikka masala, definitely try this jackfruit recipe version out. The dish cooks up super quick with much less effort than you need to make a traditional chicken tikka masala, and I think you will be very happy with this meatless version. Cook it up and try it out on your friends and family–don’t tell them it’s jackfruit!–tell them it’s chicken tikka masala and see if they notice the difference.
Thanks for checking out the canned jackfruit recipe, and all of our recipes.
Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try a tofu recipe that makes a nice break from a typical breakfast egg scramble. This dish is a great introduction to tofu. I use firm tofu in this dish and lots of fresh greens. In this tofu scramble I’m using the leaves and stems of fresh kale, but we often use fresh spinach too, which will cook up quicker if you’re in a rush.
Ingredients for Tofu Recipe
6-8 oz Firm TOFU 2 cups chopped KALE or substitute SPINACH chopped GREEN ONIONS chopped BELL PEPPER finely chopped GARLIC sliced CHERRY TOMATOES and whatever seasonings you like, like: PAPRIKA, CURRY, dried HERBS, CHILI POWDER, SALT, and PEPPER OIL for cooking ….optional: SEEDS!…I use seeds in this video cause I had too much oil in my skillet and I wanted to take advantage of it. I added caraway seeds, but cumin or fennel seeds would have added great flavor, too.
If you’re not used to using tofu in cooking, this tofu recipe is a good place to start. Tofu is a soy product and a meatless protein. It has almost no flavor, so tofu is very versatile. Tofu will take on whatever flavors you add, and it needs lots of flavor, so be generous. Bland tofu is terrible, but a well-seasoned tofu dish can be delicious. Give this version of a tofu scramble a try, or make your own with whatever fresh veggies you have on hand.
Use firm tofu for this recipe
How to Make a Tofu Breakfast Scramble
Even firm tofu isn’t all that firm, so buy firm tofu.
Chop tofu into cubes or slices, but not too small.
Season tofu well and saute about 5-10 minutes, turning as it cooks,until the tofu is browned on most sides.
In another skillet, heat oil on medium heat.
Add in chopped kale stems and cook 2-3 minutes.
Add onions, peppers, and garlic and continue sauteeing another 2-3 minutes.
Add seasoning and spices and mix ingredients well.
Add in the remaining ingredients–kale leaves, tomato, green onion tops–and continue cooking another 3-5 minutes.
Add in browned tofu. Mix well, and serve.
this tofu recipe makes a perfect breakfast, lunch, or dinner
And that’s it. Experiment and use whatever ingredients you desire and have on hand. A breakfast scramble can be whatever you want, and tofu is a great way to add protein to a meatless dish. And this tofu breakfast scramble makes a nice lunch and dinner, too!
use leftover salmon cakes to make a terrific variation of Eggs Benedict!
Thanks for checking the video and tofu recipe out. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Make a tasty breakfast potato hash with canned jackfruit. Young, green jackfruit is a great meat substitute that works well in this classic breakfast recipe of potato and peppers. Canned jackfruit is easy to use, inexpensive, and a extremely versatile ingredient. Unripe jackfruit adds a nice texture when pulled apart, and its neutral flavor makes it ideal for many recipes.
Ingredients for Canned Jackfruit Potato Hash
1 20oz can young, green JACKFRUIT 1 cup chopped POTATO (any kind you like, sweet potato makes a nice change-up) ½ cup chopped ONION chopped PEPPERS (I like using a combo of jalapeno and bell peppers, but use whatever you prefer) finely chopped GARLIC (optional, but always a good idea) 1 tsp CUMIN POWDER 1 tsp PAPRIKA 1 tsp TURMERIC 2 Tbsp WORCERSTERSHIRE some SALT and PEPPER
Breakfast hash with young green jackfruit with potato
Shred it. I do this by hand, it’s very easy, but you can use a knife, too.
Heat oil in a skillet on medium high heat.
Add chopped onion and peppers and saute 3-4 minutes.
Add garlic and cook 1 minute.
Add seasoning and mix well, continue sauteing for another minute.
Add in shredded jackfruit and Worcestershire sauce and mix well.
Raise skillet heat and add in potato. Add 1 can of water and mix.
Cover skillet and allow ingredients to come to a bubble.
Reduce heat to a simmer and continue cooking until potatoes are near done.
Remove cover and continue cooking hash until potatoes are done.
Serve as a breakfast side or the main dish. Top with eggs, if desired.
Jackfruit and potato hash topped with fried egg; the yolk makes a nice sauce.
What is Jackfruit?
Jackfruit is exactly what it sounds like, a fruit, but it’s HUGE. A 50 pound jackfruit is not uncommon. This giant tropical fruit grows on trees and is very popular in Asia. Unripe, jackfruit can be treated like a starch, cooked and used in savory dishes. Ripened jackfruit can be eaten raw and is very juicy and sweet; quite a combo. Buying and cleaning a fresh jackfruit is quite an endevour. For me, canned jackfruit is a perfect ingredient.
I prefer unripe, young, green jackfruit and find it to be a terrific ingredient to experiment with in a variety of recipes. The texture of unripe jackfruit makes it a fantastic faux meat, and the mildness of its flavor allows it to be incredibly versatile.
I’ve used it as a meatless pulled pork BBQ, as a faux meat filling in tacos, in an Indian-style variation of Jackfruit Tikka Masala, and as a potato hash for breakfast. Its super nutritious, readily available at Asian markets, and well worth giving a try.
No canned jackfruit on hand, but still want a tasty potato dish for breakfast? Try this classic Crispy Potato Breakfast Recipe.
home fried potatoes
Thanks for watching our recipe videos!
Thanks for checking out the canned jackfruit recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
I’ll call this cauliflower recipe a Cauliflower Super Salad because it’s super easy and super nutritious. This cauliflower salad requires few ingredients, but packs tons of terrific flavor. The recipe is based on an Italian-style red potato recipe that is one of my favorite dishes; substituting cauliflower for the potato in that recipe is a perfect switch. Cauliflower Super Salad is a light, low calorie, low carb recipe that works great as a side dish, or you can use it as a topping for your favorite leafy greens.
What You Need To Make This Cauliflower Salad Recipe
2 lbs CAULIFLOWER 1-2 minced GARLIC cloves ½ cup chopped GREEN ONIONS 1 cup chopped PARSLEY 2 tsp WORCESTERSHIRE ½ cup OLIVE OIL ¼ cup VINEGAR 1 tsp DRY MUSTARD 1 tsp PAPRIKA SALT and PEPPER (to taste)
Quick and easy cauliflower recipe!
How to Make a Cauliflower Super Salad
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or it will become mushy in the salad.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
In a small bowl, combine the olive oil, vinegar, Worcestershire sauce, seasonings, and garlic. Mix well.
In a a larger bowl, add steamed cauliflower, parsley, green onion, and the dressing.
Toss until everything is well coated in the dressing.
Serve as a side dish or as part of a leafy salad. It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.
add sliced tomato for a quick splash of color
Tips for a Better Cauliflower Salad
Use curly leaf parsley; I think it holds well with the dressing and works better than a leafy Italian parsley.
If you’re making the salad a day or two in advance, hold off on the green onions and add them later.
When serving, adding a few sliced cherry tomatoes is a quick way to add a dash of color.
For a vegan salad, check the label on your Worcestershire sauce, some sauces use anchovies, some don’t.
To easily add a bit of protein to this dish, top with toasted nuts.
Make a complete meal of this dish by serving it on a bed of spinach and topping it with toasted nuts.
Give this cauliflower salad recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
You can make a cauliflower pizza crust recipe that will not fall apart and turn that crust into a delicious Burrito Recipe. A cauliflower pizza crust recipe is gluten free and heartier than a thin flour tortilla, so it makes a very filling burrito recipe. This recipe makes a giant burrito supreme that can be sliced into two generous servings. If you’re a fan of cauliflower crust recipes, then definitely give this burrito recipe a try.
2 cups of grated CAULIFLOWER 1 cup of freshly grated CHEESE for crust 1 EGG beaten PARCHMENT PAPER to line your baking sheet Burrito BEAN FILLING freshly grated CHEDDAR CHEESE for burrito filling CILANTRO (optional) plus toppings like sour cream, guacamole, and salsa
A soft cauliflower pizza crust makes a perfect burrito.
How to Make a Burrito Recipe with a Cauliflower Pizza Crust
Grate fresh cauliflower florets into granules resembling “poprocks” or confetti.
Heat the grated cauliflower in a skillet–don’t add oil or water–use medium heat, not too hot.
Stir until the cauliflower has dried out somewhat, it won’t dry completely, but the dryer the better. Heat at least 10 minutes, just enough to evaporate the moisture, not enough to color or cook down.
Remove skillet from burner and set aside to allow cauliflower to slightly cool.
In a bowl, beat 1 egg.
Add freshly grated cheese to the egg. You can substitute, Asiago or Romano cheeses, just be sure you use a hard cheese for best results.
Add the cauliflower to the bowl and mix well with the egg and cheese and form into a ball.
Spread parchment paper onto a baking sheet. USE PARCHMENT PAPER, otherwise your crust may tear when you try to pick it up. If you’re out of paper, here’s some current parchment paper prices on amazon.
Place the balled cauliflower and cheese onto the parchment paper and spread out into a squared shape about ¼ inch thick. Shaping the crust into a square will make it easier to roll into a uniform burrito shape. Do not make the edges of the crust too thin; keep the size of the crust uniform for even cooking.
Place crust into an oven preheated to 400 degrees Fahrenheit and cook approx. 15-20 minutes until the crust has colored and firmed up.
Remove cauliflower pizza crust from the oven.
Allow the crust to cool slightly for 4-5 minutes, but not too long; the crust will be easier to roll if it is warm.
Spread burrito filling over the top of the crust. Spread evenly over the crust, but leave room at the edges – this will make it easier to roll into a burrito shape.
Sprinkle with freshly grated cheese. I like to use Colby or pepper jack cheese, but use your favorite.
I also like to top with freshly chopped cilantro, but this is optional.
Carefully roll the crust up into a burrito shape. If the filling wants to push through the crust, or it tears, that’s cool, just shape it back together and continue rolling it up into a tube shape. It’ll end up looking like a jelly roll.
Return the bean-filled crust to the oven and continue to cook at 400 F for another 10-15 minutes.
If desired, in the final cooking minutes, top with additional cheese.
Remove the burrito from the oven let cool 2-3 minutes before handling.
Slice the giant burrito into desired sizes and serve with whatever sides and burrito toppings you like!
How to Make a Basic Vegetarian Burrito Bean Filling
Ingredients: 1 can BLACK BEANS (15oz) 1 can REFRIED BEANS (15oz) ½ cup BELL PEPPERS (chopped) 1 cup ONION (chopped) 1 Tbsp CHILI POWDER 1 Tbsp CUMIN 1 tsp SMOKED PAPRIKA SALT and PEPPER (to taste) OIL for sauteing
A square crust is best for a cauliflower burrito
Directions:
In a skillet, heat oil on medium heat.
Add onions and peppers and saute for 3-4 minutes.
Stir in seasonings and continue sauteing for 2 minutes.
Add beans and mix well.
Add 1 cup of water. Stir and bring to a simmer. Cover and let simmer 10 minutes, stirring occasionally. Cook until beans thicken.
Remove from heat.
This recipe generally makes more beans than you will need for the cauliflower pizza crust recipe burrito. However, the beans can be used in all kinds of dishes. I’ll often double this recipe just to have plenty of seasoned beans on hand. Use these beans on nachos, in pupusas, in omelets, or just as a side dish.
Tips for Making a Cauliflower Pizza Crust That Will Not Fall Apart
Use fresh cauliflower, and only use the florets. Don’t allow overly large pieces of cauliflower into the “dough” –keep the vegetable pieces reasonably uniform. The dryer the cauliflower pieces the better, but don’t be obsessed!
Use only a hard cheese like Parmesan or Romano in the crust mixture, this helps make the crust stable.
Don’t make the crust too thick, around ¼” is ideal.
Make the crust a uniform size all the way to the edges so that it will cook evenly.
Cook the cauliflower crust on parchment paper! otherwise the crust will stick and break apart when you try to remove it from the pan.
Cauliflower pizza crust transformed into a Burrito Supreme
We use a giant pizza pan for nachos and all kinds of recipes calling for a baking sheet. If you don’t have a larger baking sheet, then check current pricing for a larger pizza pan like this one on amazon or look at a local thrift store–that’s where we found our huge pizza pan.
Give this cauliflower pizza crust recipe a try and let me know what you think. If you liked it, then why not share with your friends? click some of the buttons below to share with friends and family. Thanks a lot! –Chef Buck
Make a healthy zucchini zoodles recipe without a fancy spiralizer. You can cook a low fat zoodles pasta substitute by simply slicing zucchini into faux noodles with a knife. It takes almost no time, in fact, the time you save cleaning up will likely make it just as fast as using a fancy kitchen gadget. This zucchini zoodles recipe is light and low-fat and provides a nice break from a heavy pasta dish, so definitely make some handmade zoodles and give this dish a go.
Healthy Zoodles Recipe with Zucchini Noddles
2 medium ZUCCHINI 10-15 CHERRY TOMATOES (halved) ¼ cup GARLIC ¼ cup ONION some PARMESAN CHEESE (or romano or asiago cheese) ½ LEMON …use the juice and zest (current price for a kitchen zester) 1 tsp ITALIAN SEASONING SALT and PEPPER to taste 2-3 Tbsp OLIVE OIL OIL for sauteing
Handmade zoodles are easy to make and a nice change from a heavy pasta dish.
How To Make Zucchini Noodles a.k.a Zoodles Recipe
This zoodles recipe cooks quickly, so have all of the ingredients prepared and on hand before you start cooking.
Buy zucchini that are firm and blemish free, also buy zucchini that are relatively straight, because they’re easier to slice into zoodles.
Wash the zucchini and, leaving the skin on, slice the zucchini lengthwise into thin planks.
Stack planks on one another in bundles of three and slice into thinner shoelace size “strings”; they don’t have to be too thin or uniform, just get as close to shoestring size as you can, they’ll cook up easily enough and get soft quickly on the stove top.
Heat oil in a skillet on medium heat and add in the onion and cook for about 1 minute.
Add in the garlic and cook for 1-2 minutes more. If you want a little heat, add in some rep pepper flakes as well.
Add salt, pepper, Italian seasoning, and lemon zest. Mix and cook another minute.
Add in the sliced zucchini and mix well with all the ingredients.
Once the zucchini is added, just cook 2-4 minutes or until the zucchini is heated through. Do not cook overly long or the zucchini will lose its texture and the dish will become too wet. If this happens. just drain off a bit of the water.
Stir in the olive oil and lemon juice.
If desired, add in a little grated Parmesan cheese to taste.
Remove the skillet from the stove top and serve immediately.
That’s all there is to this super easy and delicious zoodles dish. If you love kitchen gadgets you can check the current price for a Vegetable Spiralizer on Amazon. I might get one if I see it in the thrift store, and I’m feeling a bit richy-rich. Give this healthy zucchini zoodles recipe a try and let me know what you think, and bon appétit.
When cooked spaghetti squash pulls apart into “noodley strings”
Thanks for checking out our zoodles recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
A cauliflower potato salad recipe is a great substitute for classic potato salad. This fake “potato” salad is a light, low calorie, low carb recipe that tastes great and is just as easy to make as potato salad. In fact, a creamy cauliflower salad is easier to make, since steaming cauliflower takes less time than cooking potatoes. And you won’t miss the potato at all, trust me.
What You Need To Make Cauliflower Potato Salad
2 lbs CAULIFLOWER florets 1 cup chopped RED BELL PEPPER 2 stalks chopped CELERY ½ cup chopped PARSLEY chopped whites of 4-6 BOILED EGGS
Cauliflower Potato Salad Dressing:
4-6 EGG YOLKS ½ cup MAYONNAISE 2 Tbsp CREAMY HORSERADISH (or 3 Tbsp?…it’s good in this dish) 1 Tbsp fancy MUSTARD 1-2 Tbsp of PICKLE RELISH (a splash or two of pickle juice is a good idea, too, or if you don’t have pickle relish, add 1-2 Tbsp of vinegar) SALT and PEPPER (to taste) low carb cauliflower “potato” salad recipe
How to Make Fake Potato Salad with Cauliflower
Break the cauliflower into florets and chop the stems into smaller pieces.
Steam the cauliflower for 5-8 minutes, but don’t over-steam or the cauliflower will become mushy when mixed with the other ingredients; of course, if you prefer smooth potato salad over chunky potato salad, then you might like the cauliflower over-steamed; just follow your heart.
Once cauliflower is steamed, set it aside to cool a bit.
While the cauliflower cools, make the dressing.
Remove the yolks from your boiled eggs and place the yolks into a small bowl.
To the yolks, add the horseradish, mayonnaise, mustard, pickle relish (or substitute vinegar), salt and pepper, and mix until smooth.
Into a larger bowl, add the steamed cauliflower, bell pepper, celery, parsley, and chopped egg whites.
Add in the dressing and toss until well incorporated.
It tastes great right away while it’s warm, and it will taste great later after it has been refrigerated, and if you have leftovers, it will taste even more fantastic the next day.
And that’s it. I love the taste of cauliflower potato salad just as much as classic potato salad, probably even more now that my metabolism is slowing down and I’m counting my carbs a little more. Cauliflower is a great ingredient for low carb recipes, so definitely try substituting cauliflower for other recipes as well. Enjoy!
For another great way to use cauliflower, try it as a pizza crust instead of flour. Take a look at the Cauliflower Crust White Pizza Recipe, try it and let me know what you think!
A white pizza is great on any kind of crust.
If you liked the recipes, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
This cauliflower gratin recipe is a tasty way to add cauliflower to your diet. This French inspired recipe is basically a veggie cheese casserole. I like to put creamy horseradish sauce in my version. I also like to add a few other veggies for color. I use red bell pepper, celery, and green onion in the video, but use whatever vegetables have in the fridge; using just a little shredded carrot will add pizzazz.
What You Need To Make a Cauliflower Gratin
2 lbs CAULIFLOWER florets 1 cup chopped veggies …like: –CELERY –RED PEPPER –GREEN ONION ….but use whatever you have 2 cups whole MILK (or half and half) 5 Tbsp BUTTER 5 Tbsp FLOUR 1-2 cups freshly grated CHEESE (I like using a combo of cheeses, some of my faves are swiss, parmesan, gruyere, gouda, and havarti) 1 Tbsp CREAMY HORSERADISH (or 2 Tbsp?…it’s good in this dish) 1 Tbsp fancy MUSTARD 2 tsp ITALIAN SEASONING SALT and PEPPER (to taste)
add a cup of colorful chopped veggies to your cauliflower gratin
How to Cook Cauliflower Gratin
Cut the cauliflower into florets.
I like to steam the florets for 2-3 minutes, this will make the cauliflower gratin creamier. Use a steaming basket, or just place half an inch of water in a pan, cover, and steam that way for a few minutes. If you prefer your cauliflower a little firmer in your gratin, you can skip the steaming.
Definitely give this cauliflower gratin recipe a try and let me know what you think. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it! –Chef Buck
Chole masala is an Indian chickpea curry recipe. For this simple chole recipe, I’m using the fewest ingredients I can. I do add Garam masala and cilantro to this version of chickpea curry; for a super simple version of chole masala, these two ingredients can be optional, but certainly use them if you have them on hand. I’m leaving out the asoefetida and besan (chickpea flour), and also the onion, which I will often cook into a chana masala. Chickpea curry is a delicious Indian staple, and a great introduction to Indian cooking.
what you need to make Chole Masala
1 15oz can CHICKPEAS 1 15oz can DICED TOMATO 3-5 cloves GARLIC finely chopped ½ tsp CUMIN SEEDS 1 tsp CUMIN POWDER ½ tsp TURMERIC POWDER 1 tsp CORIANDER POWDER 1 tsp CHILI POWDER SALT and PEPPER (to taste) ½ tsp GARAM MASALA (optional) fresh chopped CILANTRO (optional) OIL for sauteing Check out current prices for Indian Spices on Amazon.
Chana masala is a great introduction to Indian cooking
how to make Chole Masala
In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds, stir and allow to simmer for about 20 seconds.
Once the seeds begin to crack, add the finely chopped garlic.
Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
Stir in the chili powder, turmeric, coriander, and cumin powders (or substitute a premade curry mix instead).
Mix in the chickpeas and add ½ can of water.
Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala.
If desired, add garam masala and then simmer uncovered to the desired consistency, remove and serve.
Garnish with fresh coriander leaves. Serve with rice or on its own.
Give this easy chole masala recipe a try and let me know what you think, and bon appétit!
Thanks for checking the chole masala recipe out, if you like it, then click a button or two below and share the dish with your friends, I appreciate it. Thanks, –Chef Buck
Here’s an easy kale recipe with a South of the border flair. We make a lot of dishes with fresh kale. Kale is a versatile, nutrient packed leafy green that we alternate often with spinach. Spinach and kale are interchangeable in most recipes. We call this recipe Mexican Kale since it has corn, beans, and cilantro, with spices that lend it a flavor you might find in a healthy restaurant featuring a Southwestern style menu.
Ingredients for Easy Kale Recipe
8-10 KALE leaves and stems 1 bunch CILANTRO chop and roughly divide leaves and stems 1 large ONION chopped 1 RED BELL PEPPER chopped 5 cloves GARLIC finely chopped 14oz can CORN rinsed and drained 15oz can BLACK BEANS rinsed and drained 1 tsp CHILI POWDER 2 tsp CUMIN POWDER SALT and PEPPER to taste OIL for sauteing
Steaming the kale at the end of the recipe preserves the nutrition
How to Make Mexican Kale
Wash kale thoroughly; kale leaves can hold a lot of dirt and grit in the leaves!
Separate the kale leaves from the stem.
Tear or chop the leaves into rough salad sizes, and chop the stems into ¼ inch pieces, or smaller.
Set stem pieces aside, and in a bowl, massage the kale leaves with about about a ¼ tsp of salt, or less.
Set kale aside.
Heat a skillet with oil on medium high heat.
When hot, add the onion, bell pepper, and kale stems and saute for 4-5 minutes.
Add in the corn, beans, cilantro stems, and garlic.
Add in the seasonings, but go lightly on the salt, since salt has already been added to the kale leaves.
Mix ingredients well, cover and continue cooking 3-4 minutes.
Remove the skillet lid and top the skillet mixture with the cilantro and kale leaves. Spread leaves evenly. Replace the lid, turn off the heat, and let the leaves steam for 3-5 minutes.
Uncover, mix well, and serve hot as a healthy side dish or entree.
Turn a simple kale side dish into a kale entree for a healthier dinner
That’s it, hope you like it.
Give this Mexican kale recipe a try and let me know what you think. For more easy kale recipe ideas, check out KALE RECIPE PLAYLIST.
click pic for more kale recipe ideas
Thanks for watching. If this easy kale recipe was helpful, please click a button or two below and share it with your friends, I appreciate it! — Chef Buck
Try a spicy egg salad recipe for a flavorful twist on a traditional boring, bland egg salad. Most egg salads are a snooze fest, but sauteing up a little onion, pepper, and spices will put a little zing in your thing, and added nuts will give your egg salad a sorely needed crunch.
Spicy Egg Salad Recipe Ingredients
8 BOILED EGGS [link to Best Way to Boil Eggs ] 3-5 cloves GARLIC finely chopped chopped HOT PEPPER as desired (I generally use a whole jalapeno pepper with the ribs and seeds removed) 2 tsp GINGER minced ½ to 1 cup CASHEWS (or if nuts ain’t your thang, sub some chopped celery) 1 small RED ONION chopped ¼ cup MAYONNAISE ½ cup chopped CILANTRO ½ cup chopped PARSLEY 10-12 CHERRY TOMATOES cut into quarters LEMON zest and juice 1 tsp CHILI POWDER 1 Tbsp PAPRIKA 1 tsp TURMERIC SALT and PEPPER to taste OIL for sauteing
Perfectly boiled eggs make the best egg salad
How to Make This Egg Salad Recipe
The key to any egg salad are the eggs; you don’t want overdone boiled eggs that are dried out with that tell-tell greenish tint. But no fear! Fool proof boiled eggs are super easy to prepare. HOW TO MAKE PERFECT HARD BOILED EGGS:
In a pot, cover the eggs with cold water.
Cover and bring the pot to a boil.
Once boiling, remove the pot from the heat and allow the eggs to sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to an ice water bath.
Peel eggs when cooled.
In a skillet, heat a little oil on medium high heat.
Add in the garlic and hot peppers and cook for 1 minute then
add in the onion and ginger and continue cooking until onions begin to soften.
Stir in the spices and then the cashews. Substitute peanuts if you prefer, or if you’re not into nuts, add chopped celery; a little crunchiness makes for a more interesting egg salad dish.
Saute ingredients for 2-3 more minutes, then set skillet aside to cool.
In a bowl, combine the peeled eggs and mayonnaise and mash into a lumpy mixture.
Add in the cooled ingredients from the skillet, and mix well.
Add lemon juice and zest, and stir in some fresh herbs, like parsley, cilantro, or dill.
And finally, stir in some quartered cherry tomatoes; cherry tomatoes are best because the tomato skin will help keep them from falling apart. And that’s it!–serve warm or cold, all by itself or as a salad or bread topping or a hearty egg salad sandwich.
Top egg salad on a green salad, use as a sandwich filling, or spread on a crostini or cracker
Give this spicy egg salad recipe a try and let me know what you think, and bon appétit!
a southwestern quinoa salad makes a tasty and healthy dinner choice.
Thanks for checking the egg salad recipe out. If you liked the dish, then click a button or two below and share it with friends…I appreciate it! –Chef Buck
It’s super easy to make a healthy Greek tzatziki sauce recipe. It’s fairly quick to prepare tzatziki sauce, but it takes a little time to reach it’s full flavor potential, so make it a few hours ahead of time before serving. Tzatziki is a mild cucumber yogurt dressing that pairs very well with spicy falafel or lamb. The sauce can be used as a dressing or dip, especially for stuffed pitas, pita chips, or fresh veggies.
Ingredients You’ll Need for Tzatziki Sauce Recipe:
2 cups GREEK YOGURT 2 cups fresh CUCUMBER 3-4 cloves GARLIC (finely chopped) 1 small LEMON zest and juice or substitute 1-2 Tbsp WHITE WINE VINEGAR ½ cup (or more) chopped HERBS …like dill, mint, or parsley 1-2 Tbsp OLIVE OIL SALT and PEPPER (to taste) Greek Tzatziki Sauce, a cucumber yogurt dressing
How To Make a Greek Tzatziki Sauce Recipe:
I prefer using English cucumbers (also called hothouse cucumbers), or using smaller, japanese cucumbers. These cucumber types have a lot of flavor, are less watery, and the skin is thin enough to be eaten and enjoyed (although I generally peel them when making tzatziki). When making a tzatziki sauce, start by preparing the cucumber; this will give the cucumber time to drain while you prepare the rest of the sauce ingredients. Peel your cucumber and grate with a hand grater, or use a food processor if you enjoy cleaning appliances. Chop the cucumber into smaller pieces, if desired, but don’t over-process, since chunks of cucumber make a tzatziki quite nice. Place the grated cucumber into a strainer over a bowl to allow the cucumber to drain. Mix a bit of salt to help draw out the water. Set bowl aside and prep the other ingredients. Into a mixing bowl, add Greek yogurt, minced garlic, lemon zest and juice, and fresh chopped herbs. If you don’t have a lemon on hand, substitute a mild rice or wine vinegar. Mix ingredients well. Return to the cucumber. Quite a bit of water will have drained into the straining bowl. Use a spatula or spoon to press out more water, and then add the strained cucumber to the yogurt mixture. Mix well, and add additional salt and pepper to taste. Cover and place in the fridge for at least 2+ hours before serving; this will give the flavors time to maximize. Serve as a dip or dressing/sauce. it’s great with pita chips or fresh sliced veggies; or serve with spicy lamb–especially as a sauce in stuffed pitas, or as a condiment on lamb burgers. Or as a dressing for a fresh salad. Greek tzatziki is healthy, versatile, and an easy recipe worth giving a go. Give this Greek tzatziki sauce recipe try and let me know what you think, and bon appétit! For another Greek inspired dish, check out this Hummus Recipe
Cook spaghetti squash for a healthy addition to a low-fat diet. It’s mild flavor and hardy texture makes spaghetti squash ideal for a variety of recipes.
How to cook Spaghetti Squash
This is a basic spaghetti squash recipe : Slice squash into halves. Place cut sides down in shallow water in a roasting pan. Bake for about 45 minutes at 350 degrees Fahrenheit. Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. With a fork or spoon, remove the meat of the squash. The squash will pull away into strands that resemble spaghetti, although this squash will taste nothing like spaghetti.
When cooked spaghetti squash pulls apart into “noodley strings”
Here’s one of my favorite spaghetti squash recipes —
Mediterranean Spaghetti Squash Recipe
This dish is super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!
Spaghetti Squash Recipe Ingredients:
1 medium SPAGHETTI SQUASH
1 Tbsp OLIVE OIL
1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
1 tsp OREGANO
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste
How to Make this Spaghetti Squash Recipe
Preheat oven to 350.
Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Cook spaghetti squash uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.
For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes. Uncover, stir in spaghetti squash and remaining ingredients. Cover and cook til all ingredients are warm, about 7-10 minutes
Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.
Give this spaghetti squash recipe a try and let me know what you think, and…
Everywhere you turn, there’s a Southwestern quinoa salad, and for good reason. It’s delicious, easy to make, and a great choice for a healthy meal. Since quinoa is a complete protein, this Southwestern inspired salad makes an ideal vegetarian recipe, doubly so since this quinoa is paired with black beans.
What you need to make a Southwestern Quinoa Salad
2 cups COOKED QUINOA (check current prices for quinoa on Amazon) 1 15 oz can BLACK BEANS 10-15 sliced CHERRY TOMATOES 1 AVOCADO ½ diced YELLOW BELL PEPPER 3-5 chopped GREEN ONIONS ¼ cup chopped, pickled JALAPENO ½ cup chopped CILANTRO 1 LEMON …juice and zest 2 Tbsp OLIVE OIL SALT and PEPPER to taste
southwest quinoa salad recipe
How to make a Southwest Quinoa Salad
Cook up the quinoa just like rice: 1 part quinoa to 2 parts water, bring to a boil, reduce heat, cover and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa and then set aside uncovered to cool.
While the quinoa cools, prepare the veggies:
Dice ½ a yellow bell pepper, or any color pepper, but if you’re like me and you’re making a corn-free southwest quinoa salad, then using a yellow pepper will make your quinoa salad more lovely to look at. Slice some cherry tomatoes. Cherry tomatoes have a great flavor, and the hardiness of the tiny tomato makes it the perfect choice for a salad.
Chop up some green onions, and cilantro. If you like a little heat, chop up some pickled jalapeno, too, and reserve a Tbsp of the jalapeno pickling juice for added kick and flavor.
When the quinoa cools:
Add 2 cups of the cooked quinoa to a large mixing bowl. Rinse and drain the black beans and add them to the bowl. Add the yellow pepper, jalapeno pepper, onion, cilantro, lemon zest, olive oil, juice from half the lemon, and salt and pepper. Mix ingredients thoroughly. Add tomato. Slice avocado and add to salad. Take the remaining lemon half and squeeze its juice over the cut avocado, this will preserve the vibrancy of the avocado.
Gently mix the salad and serve.
This Southwestern quinoa tastes great on it’s own, as a healthy side dish, or served over a bed of fresh greens for a super salad topping.
Give healthy southwest quinoa salad recipe a try and let me know what you think, and bon appétit!
Thanks for checking out our Southwestern quinoa salad recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
Thanks for watching our cooking videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Check out this simple potato cake recipe. Or do you call them potato pancakes? Or potato latkes? I like to use sweet potatoes because they are less starchy and cook up quicker than white potatoes, plus sweet potatoes just taste great, and they are a good nutrition and energy source.
Ingredients to Make A Sweet Potato Cake Recipe :
1 med SWEET POTATO ONION (½ as much as potato) Fresh HOT PEPPER (optional) 2 EGGS 2 Tbsp FLOUR 1 tsp CURRY POWDER ½ tsp CHILI POWDER (optional) ……or whatever seasonings you prefer! SALT and PEPPER (to taste) OIL for cooking
Are they potato latkes, potato pancakes, or potato cakes? What do you call them?
How to Make Sweet Potato Latkes :
Shred sweet potato into strings, and thinly slice onion into stringy lengths.
I like to also thinly slice a jalapeno pepper; the pepper adds a nice zing, flavor, and color, but you can skip the pepper if you’re a “fraidy cat”.
In a bowl, combine the potato, onion, and pepper with the flour until well coated.
Beat two eggs and add into the mix, stirring well.
Add seasonings as desired. I like a lot of seasoning, and the potato and onion like it, too, so be liberal with the salt, pepper, and flavors you prefer; it’ll make for tastier cakes.
thinly sliced sweet potato, onion, and pepper make for a sturdy, tasty, potato cake.
Heat oil in a skillet on medium-high heat and spoon the potato mixture into the skillet and press and shape into patties. The potato cakes should be about the size and thickness of a nice ¼lb burger, but not too thin.
Don’t crowd the skillet. I use a ten-inch skillet and get two batches of three patties each, which is a terrible sentence, and almost sounds like math, so sorry for that.
Cook patties for 3-4 minutes on each side, turning carefully.
Adjust the burner temperature as needed; reduce heat to cook each potato patty for 3-4 minutes without burning.
Cook until nicely colored, then remove potato cakes from the skillet and drain on a paper towel.
It’s a great dish for breakfast, lunch, or dinner. Give this simple potato cakes recipe a try and let me know what you think, and bon appétit.
Thanks for watching. If you like the potato cake recipe, use some of the share links below to share the dish with your friends and family. I appreciate it! –Chef Buck
Let’s cook a complete Indian meal in real time. For this dinner, I’m cooking chana masala, mango curry, and gobi matar. These dishes work well together. All recipes are posted below, but Indian cooking is all about flexibility and taste, so tweak these recipes and make them your own, or follow them exactly, and then experiment at a later time.
Ingredients for Mango Curry Recipe
4 large, very ripe and juicy MANGOES 1 cup YOGURT 1-2 Tbsp CUMIN SEEDS dash of ASAFOETIDA ¼ cup CURRY LEAVES chopped well 4-5 Tbsp GINGER finely chopped 2-3 Tbsp CHICKPEA FLOUR a.k.a. besan 2 Tbsp OIL for cooking SALT to taste
Use super-duper ripe mangoes to make mango curry. The mangoes should be VERY RIPE, soft and juicy. Peel and pit the mangoes and place the fruit in a bowl. Crush the mango until it’s a wet, semi-lumpy mess.
Add in about 1 cup of Greek-style yogurt and mix well. In a large pot, heat oil on medium high heat. Add cumin seeds and asafoetida and cook 30-40 seconds. Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes. Add mango mixture and 1 cup of water and stir well with ingredients in pot.
Bring to a bubble, then reduce the heat, cover and let simmer about 10 minutes. Stir occasionally and add more water to the mango curry as desired. After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes. That’s it! Serve mango curry over rice, and enjoy!
A complete Indian meal with mango curry, chana masala, and gobi matar.
Chana Masala Recipe
Many chana masala (chickpea curry) recipes include onion; sometimes I use onion, sometimes I don’t, it mostly depends on the other dishes I’m serving with the chana masala.
I do often include asafoetida and chick pea flour. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but ti’s still wonderful. Asafoetida is also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.
I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring, especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes.
Chana Masala Ingredients: 1 15 oz can CHICKPEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TURMERIC SALT (to taste)
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.
Gobi Matar Recipe
Cauliflower is good and good for you, especially if you curry it up–and this Indian-style cauliflower curry recipe will help.
Ingredients: 1 med CAULIFLOWER (cut into florets) 1 15 oz can DICED TOMATOES (or 2 med tomatoes) 1 8 oz can GREEN PEAS 1/8 tsp ASAFOETIDA (optional, also called Hing) 1 large ONION (chopped) 1 HOT PEPPER (finely chopped) 1 tsp GINGER (finely chopped) 1 Tbsp GARLIC (finely chopped) 1 tsp CHILI POWDER (sub cumin powder for less heat) 1 tsp CUMIN SEEDS ½ tsp TURMERIC POWDER 1 tsp CORIANDER POWDER 1 tsp GARAM MASALA 2-3 Tbsp OLIVE OIL ¼ cup WATER SALT (to taste)
How to Make Indian Gobi Matar
In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well.
Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes.
I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).
Make these dishes and try them out. The mango curry is a sweet, delicious treat, the chana masala is an Indian foods must, and the gobi matar tastes great and is great for your health. Give Indian cooking a go, and bon appétit!
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
For another Indian favorite, try this Indian spinach recipe called Chole Palak.
Thanks for Watching Our Indian Cooking Videos!
Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.
Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS 1 15oz can BLACK BEANS 2 medium sized ONIONS chopped 4-5 cloves GARLIC finely chopped some leftover SAUSAGE or HAM (cooked) 32 oz BROTH (or ½ water ½ broth) a little HALF AND HALF if you want 1 tsp CHIPOTLE POWDER (or use some other kinda heat) SALT and PEPPER to taste 1-2 Tbsp Oil chopped PARSLEY if you want
adding a mix of beans will add color and texture to your soup
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot. Add the onion and garlic and saute for several minutes. If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want. Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about improvising. Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude). Toss in a bay leaf and bring the pot to a bubble. Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup. Reduce the heat down to a low simmer, cover and let cook 30-45 minutes. After simmering, remove the bay leaf. Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.
use a hand blender to make a soup creamier
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup. Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it! If you can make it a day ahead, all the better; soup only gets tastier with time! Hope you love it! Give Bean Soup recipe a try and let me know what you think, and bon appétit.
And for more bean fun, check out this crazy awesome Vegetarian Chili Recipe that even the meat lovers in your family will enjoy.
pot o’ meatless chili for good times
Thanks for Watching our Videos!
Thanks for checking out our bean soup recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This garlic quinoa recipe makes a terrific side dish. I use quinoa often to provide the protein in vegetarian meals, but quinoa is also a smart choice to serve with other proteins. This garlic quinoa side is filling and tasty, and a great accompaniment for many meat and fish dishes.
Garlic Quinoa Recipe Ingredients:
2 cups QUINOA 3 cups WATER 3-4 cloves GARLIC (finely chopped) 2 Tbsp OLIVE OIL SALT and PEPPER to taste and add chopped PARSLEY …if you like, man
garlic quinoa makes a great side dish
Garlic Quinoa Recipe Directions:
In an oven proof dish, add 3 cups of water. Add in the olive oil, or melted butter. Add the quinoa. Add finely chopped garlic. I find 3-4 cloves to be plenty (this is one of those rare dishes where I have found too much garlic to be too much). Add salt and pepper to taste. If you want to add a little heat, add some finely chopped red chilis (it adds a nice color, too), or just a little cayenne pepper. Stir the ingredients together well and place top or foil covering over the baking dish. Bake in an oven preheated to 350 degrees Fahrenheit for 90 minutes. No attention to the dish is required while baking. After 90 minutes, remove the dish from the oven, uncover and let set for a few minutes. Fluff with a fork and serve. It’s a great side dish for meat, fish, and vegetarian meals. Any leftovers can be used to make quick quinoa salads. Give this Garlic Quinoa Recipe a try and let me know what you think, and bon appétit!
uncooked quinoa…looks like a grain, but it’s a seed.
Quinoa is a terrific ingredient to incorporate into your diet for many reasons, here are a few: 1) It is a complete protein (provides all essential amino acids). 2) High in fiber and nutrition. 3) High in magnesium and iron. 4) Is low on the Glycemic Index, making it a good choice for blood sugar regulation. 5) it can easily be substituted for rice in many recipes
This Israeli couscous recipe, also called pearl couscous or ptitim, makes a great pasta salad. It’s called “couscous”, but isn’t what I think of when I think of couscous, because it boils up into tiny pasta balls about the size of a blueberry. Toss pearl couscous into a salad with your favorite dressing and some fresh veggies and it makes a quick and healthy side dish, or even a full meal if you throw it on a bed of greens.
Israeli Couscous Pasta Salad Ingredients
1 pkg ISRAELI COUSCOUS (8.8 oz) 1 lg ENGLISH CUCUMBER (sliced) 1 CARROT (strings?…whatever, man) 2 cups PARSLEY (chopped) TOMATO (sliced) ….and whatever’s in the fridge you need to get rid of. dressing: ¼ cup OLIVE OIL 3 Tbsp LEMON JUICE (or vinegar) 2 tsp LEMON ZEST 2 tsp GARLIC (minced) 2 tsp GINGER (minced) SALT and PEPPER to taste (plus whatever you want)
Israeli couscous is also called pearl couscous or ptimim.
Israeli Couscous Recipe
Bring 3 cups of water to a boil and add in the Israeli couscous. Check current prices for Israeli Couscous on Amazon. Salt and oil are not needed. Reduce heat down to a simmer, cover, and let cook for 10 minutes. After 10 minutes, remove the pot from the heat and strain the couscous. Rinse with cold water to halt the cooking process and to keep the pasta from becoming too soft.
Slice fresh veggies. Use the ones I have listed above or use your favorites; and especially use whatever veggies you have in the fridge that you need to get rid of. Whenever I make a big salad, it’s almost always to utilize ingredients that are gonna go bad if I don’t do something with them soon–it’s a win-win, I end up not wasting food and getting something healthy to eat.
uncooked Israeli couscous
In a small bowl, combine the dressing ingredients. I like to use fresh lemon juice because it’s awesome. but it’s also great to keep lemons on hand for the fresh zest–lemon zest adds a nice zing to salads and dressings. If you don’t have fresh lemon on hand, substitute vinegar.
In a bowl, toss together the couscous, veggies, and dressing. If you’re going to be serving and eating it all right away, go ahead and add tomato, but if you’re going to refrigerate some or all of the salad for later, just wait and add the tomato when you’re serving (refrigerated tomatoes are no fun).
Israeli (pearl) couscous is great in these kinda salads. I often use quinoa in these types of dishes, but this couscous makes a nice change of pace, so give it a go if you’re regularly eating salads and need to mix things up a bit.
Give this Israeli couscous recipe a try and let me know what you think, and bon appétit!
a southwestern quinoa salad makes a tasty and healthy dinner choice.
Thanks for Watching our Couscous Recipe Video!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Hearts of palm are often used in salad recipes. Heart of palm is literally the edible core of a palm tree stem. It’s easily found sold in cans, but CG scored a fresh heart of palm, so we’ll take a look at this weirdo veggie and make a simple, but very tasty salad. Canned hearts of palm are not as crunchy as fresh heart, so be sure and add CELERY to this recipe when using canned hearts of palm.
Hearts of Palm Recipe Ingredients:
1 heaping cup sliced HEART OF PALM 15oz can MIXED BEANS 1 tsp GINGER (minced) ½ cup CILANTRO ½ cup GREEN ONIONS (chopped) dressing: 2 Tbsp LEMON JUICE ½ tsp LEMON ZEST 1 Tbsp RICE VINEGAR 1 Tbsp heavy OLIVE OIL 2 tsp SOY SAUCE SALT and PEPPER to taste if using canned hearts of palm, add ½ cup chopped CELERY (and toasted nuts are never a bad idea, either)
Fresh heart of palm and salad.
Hearts of Palm Recipe Directions:
If using fresh heart of palm, slice away the bamboo-like outer hull and remove the heart. fresh heart of palm has a great texture, a little crunchy with a creamy after taste; this slight crunch makes fresh heart of palm ideal for salad–canned hearts of palm are not as firm, so be sure to add ½ cup celery to this recipe if using canned hearts of palm. In a bowl, combine the beans, heart of palm, cilantro, ginger, and green onion. A mix of beans is ideal…different beans will add a variety of textures. In a smaller bowl, combine the dressing ingredients and whisk well–super well! Add the dressing to the salad and toss. And that’s it. We found this simple combo to be quite tasty. You can always add more ingredients, but sometimes simple is best. Be sure to add celery for crunch if using canned hearts, and toasted nuts are always a great crunchy element for salads–plus they add protein to the dish as well.
Hearts of palm in a can
Give this heart of palm recipe a try and let me know what you think, and bon appétit!
And for another tasty salad idea, check out this Black-eyed Pea Salad. Click on Pic for Recipe
Try this easy beet greens recipe. I almost always buy beets with the beet greens still attached–you’re getting two great ingredients in one! Beet greens are quick to cook up, full of nutrients, taste great, and look great, too. Serve this recipe over rice or quinoa as an entree, or serve it all on it’s lonesome as a side dish.
Beet Greens Recipe Ingredients:
1 bunch BEET GREENS 1 bunch GREEN ONIONS (chopped) 1 can diced TOMATOES 4-5 cloves GARLIC (finely chopped) 2 Tbsp VINEGAR 1-2 Tbsp OLIVE OIL SALT and PEPPER to taste HOT PEPPERS (chopped, to taste) serve over QUINOA or RICE
How to cook Beet Greens
Wash beet greens well and then separate the stalk from the leaves. Chop the stalk into bite-sized peices, and then rough chop the greens. Heat olive oil in a skillet on medium heat. Check prices for a new skillet on Amazon. Add garlic and, if desired, a little fresh hot pepper.
Let these ingredients cook for about a minute, and then add chopped green onion bottoms (reserve chopped green onion tops to add later) Cook for 2 minutes and then add the chopped beet stalks. Saute for 1-2 minutes and then add diced tomato. Bring the skillet back up to a simmer. Add salt and pepper and simmer for approx. 5 minutes.
Add in a little vinegar. I’m throwing in 2-3 Tbsp by the time the dish is complete, but adjust to taste. Add vinegar incrementally–it’s a lot easier to put in than to take out! Simmer dish another 2 minutes.
Add in the leafy greens and most of the green onion tops–I reserve a little of the green onion tops for a garnish. Cover and simmer 2 minutes.
And that’s it! Adjust the seasoning as desired, and get it off the heat. Serve the greens over rice or quinoa as an entree, or a side dish. Check current prices for quinoa on Amazon.
Give this beet greens recipe a try and let me know what you think, and bon appétit!
A lot of kale isn’t always a lot, kale contains a high water content and will cook down quite bit.
Thanks for checking out our beet greens recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
We appreciate you watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to cook quinoa with beets; a simple recipe that pairs quinoa with delicious roasted root vegetables. For this quinoa recipe, I roasted beets, carrot, and onion, but any root vegetable will do. I also added a little RAW ginger and garlic, to provide a flavor punch along with excellent nutrition. A complete protein, quinoa makes this dish an ideal vegetarian recipe. It’s a perfect side dish or main course.
Quinoa and Root Vegetable Recipe Ingredients:
1 cup QUINOA 2 med. BEET ROOTS 1 med. ONION 1-2 Lg CARROTS 2 Tbsp GARLIC (minced) 2 Tbsp GINGER (minced) ½ cup PARSLEY (chopped) HOT PEPPER (to taste) 2 Tbsp OLIVE OIL 4-6 Tbsp VINEGAR SALT and PEPPER to taste
Chop root veggies into bite-size pieces (but big bites!)
How to Cook Quinoa and Root Vegetable Recipe
Wash and then chop beet bulbs and carrots into roughly ½ inch pieces–bite size, but not too small. Chop onion into similar sizes. Place chopped veggies in a bowl and toss with olive oil, salt and pepper.
On an ungreased baking sheet, spread veggies out into a single layer and then roast approx. 30 minutes in an oven pre-heated at 400 degrees Fahrenheit. Halfway through the roasting, give the veggies a stir and return to the oven. While the root vegetables roast, prepare the quinoa.
If you’ve ever wondered how to cook quinoa …it’s just like rice: 1 part quinoa to 2 parts water. Most quinoa sold in stores throughout the USA has been pre-washed, but check packaging for details. (Check current prices for quinoa on Amazon.)
If desired, add a little chopped hot pepper in with the quinoa. Bring the pot to a boil, reduce heat, cover and simmer quinoa for about 15 minutes, or until all of the water is absorbed. Remove pot from the heat and set aside for 5 minutes. Fluff with a fork.
Transfer quinoa to a bowl and season with salt, pepper, and vinegar to taste. Mix well, and then add the roasted vegetables. Add the raw, minced ginger and garlic, and the parsley. Toss until all of the ingredients are well combined. Taste and adjust seasoning as needed.
This recipe makes an awesome side, but it also works well as an entree. Give this quinoa and beet recipe a try and let me know what you think, and bon appétit!
Buy beet roots with the greens for two great ingredients.
Thanks For Watching Our Recipe Videos!
Thanks for checking out our beet and quinoa recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try this simple baby bok choy recipe with a super tasty sauce that’s ready in minutes. This dinky cabbage can be steamed or sautéed to create many healthy and tasty dishes. Bok choy is easily found in markets and is sold in several shapes and sizes under the name bok choy, ranging from tiny baby bok choy to the larger size cabbages that are perfect for soups.
What You Need To Make A Baby Bok Choy Recipe
15-20 BABY BOK CHOY HOT PEPPERS (finely chopped, to taste) 2 Tbsp GINGER (finely chopped) 5-7 cloves GARLIC (finely chopped) ½ cup HOISIN SAUCE 1-2 Tbsp OLIVE OIL for sauteing
fresh baby bok choy
How To Cook Baby Bok Choy
Wash the bok choy; bok choy tends to hold dirt around the stem bottoms, so soak and wash thoroughly. Slice the bok choy lengthwise into even halves.
Steam bok choy for 3-4 minutes. Do not overcook. The stalks are fairly thin and do not require much steaming to soften them, and you don’t want the leafy tops to become overdone; by not over cooking, you’ll preserve a crunchy texture in the stalk as well as more of the nutritional value.
In a skillet, heat olive oil on medium heat. Add hot peppers, ginger, and garlic and saute for 1-2 minutes. Add the hoisin sauce and mix well.
Add steamed bok choy to the skillet and toss with the sauce until well coated.
If desired, top with toasted sesame seeds or crushed peanuts–it’s very tasty that way–but I like it just as well without. This dish makes a complete meal when served with a rice or quinoa side.
Hope you like it! It’s well worth giving baby bok choy recipe a try. Give this dish a go and let me know what you think, and bon appétit!
Watermelon Salad is simple to throw together and a tasty way to save a crappy melon. CG loves watermelon, but once in a while she brings home a dud that just doesn’t make the cut; so what does one do with an unsweet, flavorless melon? Turn it into a savory salad dish!
Watermelon Salad Recipe Ingredients: 6 cups crappy, unsweet, seedless WATERMELON 1-2 Tbsp fresh MINT (chopped) ¼ cup RED ONION (chopped) ¼ cup FETA CHEESE crumbles ½ cup toasted ALMOND SLIVERS
dressing: ¼ cup BALSAMIC VINEGAR 2 Tbsp OLIVE OIL 1 Tbsp DIJON MUSTARD 1 Tbsp MAPLE SYRUP (or substitute honey) 1 clove GARLIC (minced) SALT and PEPPER to taste
Turn crappy watermelon into happy watermelon! (sorry)
Watermelon Salad Directions: This salad works best with a seedless melon–’cause it’s a salad–and no one wants to dig seeds out of a salad. Wash your melon and cut away the rind. Slice the red flesh into hearty, but mouth-sized pieces. If it’s sweet–then you’re set! Chow down, because that’s what a melon is for! –but if it’s not sweet, if it’s a flavorless lump that sits in your mouth like play-doh, then don’t despair…it’s salad time. First thing, make the dressing. In a small bowl, combine the balsamic vinegar, olive oil, dijon mustard, maple syrup (or substitue honey), garlic, salt, and pepper. Mix together and set aside. In a larger bowl combine cut watermelon pieces, mint, red onion, feta cheese, and almond slivers. I’ve suggested some ingredient measurements–but that’s just a loose guildeline, man. It’s a salad…follow your heart (and taste buds). Add salad dressing to taste and toss. Boom. That’s it, dude. Your crappy melon has been transformed into a delicious salad.
Give this Watermelon Salad recipe a try and let me know what you think, and bon appétit!
This bok choy recipe is one of my favorites. Bok choy is a type of cabbage, and quite versatile. It’s easily found in markets and is sold in several shapes and sizes under the name bok choy ranging from dinky baby bok choy to the larger size cabbages that I like to use for soups.
Bok Choy Recipe Ingredients
1 large BOK CHOY (rough chopped) 2 medium SWEET POTATOES (cubed) 1 medium ONION (chopped) CHILI PEPPERS (to taste) 2 Tbsp GINGER (sliced, minced) 5-7 cloves GARLIC (chopped) 1 Tbsp CORIANDER POWDER 1 tsp MANGO POWDER 1 tsp LEMONGRASS POWDER (or fresh lemongrass) 1 can COCONUT MILK ½ cup fresh BASIL (chopped) SALT and PEPPER to taste WATER enough to cover ingredients
In a soup pot, heat oil on medium high heat and add the ginger, garlic, chili peppers (or jalepenos, or whatever your favorite heat is–or no heat if you wanna skip the bite), and onion. Saute for a minute or two and then add in the coriander, mango powder, and lemongrass powder (if using fresh lemongrass, add in with onions). Mix well and saute for another minute.
Add in sweet potatoes, skinned and cubed into ½ inch peices. Add one 13.5 oz can of coconut milk and 1 can of water. Bring pot to a boil, then reduce to a simmer and let cook for 5-6 minutes.
While pot simmers, separate the bok choy stalks from the leaves and wash well. When the 5-6 minutes are up, add in the bok choy stalk bottoms and mix well. Add more water if needed. The water should be just enough to cover the soup ingredients, add sparingly. Bring pot back to a simmer, cover and let cook for another 2 minutes.
Add salt and pepper to taste. Stir in the bok choy leaves and cook for 1 minute. Stir in the fresh chopped basil and remove from the heat. And that’s it.
Soup is a great opportunity to clean out the fridge, so experiment with adding other veggies. I often add carrots and bell pepper. Give this bok choy recipe a try and let me know what you think, and bon appétit!
This fried quinoa recipe is a quick and tasty take on Chinese fried rice. Quinoa makes a great substitute for rice in many recipes, especially quinoa fried “rice”. Quinoa is a complete protein, which makes this dish a complete meal, even if you leave out the egg–which is an easy way to make this a vegetarian recipe. Of course you can go the other route and throw in a little diced pork chop or ham if you like, but I’m quite happy with just a couple scrambled eggs thrown in.
Fried Quinoa Recipe Ingredients: 1 cup QUINOA (before cooking) 1 cup PEAS 1 CARROT (diced) 4-6 GREEN ONIONS (chopped, tops separate) 3-5 cloves GARLIC (finely chopped) 2 Tbsp GINGER (finely chopped) HOT PEPPERS (as desired, finely chopped) 2 EGGS (scrambled) 2-3 Tbsp OIL for sautéing SOY SAUCE as desired SESAME OIL 1-2 tsp SALT and PEPPER to taste
Quinoa Fried “Rice”
Fried Quinoa Recipe Directions: This is a great dish for leftover quinoa. The next time you’re making a pot of quinoa for another recipe, just make a little extra for this fried rice recipe knockoff! But if you don’t have any leftover cooked quinoa handy, just prepare this quinoa a little ahead of time to give it time to cool down–this will keep the quinoa from easily overcooking and becoming mushy.
Quinoa is easy to prepare–just like rice, in fact! Rinse the quinoa if needed (many brands come pre-rinsed). In a pot, add 1 cup quinoa to 2 cups water. Bring the pot to a boil, reduce pot to a simmer, and then cover and let cook 13 minutes (this will result in slightly al-dente quinoa, which is what you want for frying). Remove the quinoa from the heat and let sit for 10 minutes. Then fluff with a fork and allow to cool completely (salt if desired).
For fried rice, I like to scramble my eggs first and then set aside. I Use two eggs for this recipe, but feel free to use 1, or 3, or none if you want a vegetarian fried quinoa. Whisk the eggs (add a splash of milk if desired–makes scrambled eggs smoother). Heat oil in a skillet and quickly scramble eggs on med-high heat and then set aside for later.
In a large skillet, heat 2-3 Tbsp oil on medium.
Add raw, diced carrots (should be about pea size). Add chopped hot peppers, too–if desired. I like adding a little fresh red chili peppers for taste, but jalapenos would work just as well, or red pepper flakes, or even just a little sriracha later, if desired–or no heat at all–it’s up to your tastes; follow your heart, but spicy food is good for you, right?
Sauté the carrot and peppers for a minute and then add the ginger, garlic, and chopped green onion bottoms (reserve the chopped tops for a flavorful garnish).
Continue sautéing another minute and then add in the quinoa. Stir fry until heated through, this won’t take very long.
Add sesame oil and peas. I like to use frozen peas (thawed), because they hold their texture better than canned peas. Stir until mixed. Add soy sauce to taste. Add fish sauce if desired. The sauces will provide plenty of salt, but if you want a little black pepper, go ahead and throw that in now.
Mix up and then add the scrambled egg. Mix and fry for another minute and then remove from the heat.
That’s it.
This dish is ready pretty quick. Top the fried quinoa with chopped green onion, crushed peanuts, or both. Serve fried quinoa it’s own or with a veggie side (broccoli or bok choy or Thai eggplant are nice).
Give this Fried Quinoa recipe a try and let me know what you think, and bon appétit! And for more tasty quinoa dishes, check out my Quinoa Video Playlist.
This boiled peanut recipe is a southern tradition and a delicious mess. You can readily find boiled peanuts sold along roadsides throughout the Southern USA. Boiled peanuts are a messy treat–and a little bit of work to eat–they’re kinda like eating pistachios in a soggy shell (not taste-wise, just work-wise). I love ’em–I don’t make them, ’cause I’m too lazy–but I’m always happy to eat them when CG boils up a batch, especially if she’s digging them out of the shells for me.
Boiled Peanut Recipe Ingredients
3 lbs RAW “green” PEANUTS ½ cup SALT optional: BAY LEAVES CHILI POWDER GARLIC fresh or dried HOT PEPPERS fresh or dried HOT SAUCE flavored BOULLION (broth) …pretty much any seasoning that you like!
southern style boiled peanuts
How to make a Boiled Peanut Recipe
Ideally you want to use raw “green” peanuts. Green peanuts are not green, that just means they’re minimally processed–pretty much just out of the ground. Use green peanuts quickly, because they will not keep long and are prone to mold. Green peanuts are ideal because they will more quickly and most readily absorb the seasonings during the boil. You can use peanuts that have been dried in the shell, but don’t use roasted peanuts.
Wash and rinse the peanuts thoroughly, and then place them in a large pot and cover with plenty of water.
Place on the stovetop, cover and bring the pot to a boil, then reduce the heat to medium and allow the peanuts to cook for 2 hours. Add more water to the pot as needed. The peanuts should always be covered in plenty of water. At first the peanuts will float, but after time, the peanuts will sink.
After 2 hours, add seasonings (it’s in the latter part of the boil that the peanuts absorb the most flavor). Add salt, which is the primary ingredient–in fact salt is all you need; many folks JUST USE SALT–they’re plenty tasty that way, but we prefer to add other seasonings as well, which is generally called “cajun boiled peanuts”. For this batch we added several cloves of raw garlic, dried chili peppers, and ½ cup chili powder. But you can add whatever seasonings you like.
Cover, and allow the peanuts to continue bubbling on medium heat for 30 more minutes.
After thirty minutes, remove the peanuts from the heat and allow to sit in the seasoned water until they reach the desired flavor, anywhere from 2-5 hours. The longer they sit cooling in the pot, the more seasoned they will become. Give them a try every half hour until you’re happy with the flavor.
They are a mess to eat, but delicious and addictive. Once you start eating them, it’s hard to stop–they will go quickly! If you have leftovers, just drain them and store them in the fridge in ziplock bags. You can also freeze them in ziplocks for longer storage.
Give this Boiled Peanut Recipe a try and let me know what you think, and bon appétit!
Thanks for watching! Click a button or two and share the dish if you like it. And for another tasty southern style treat, try this Country Fried Steak Recipe.
Cube steak is a hammered and tenderized cut of round or top sirloin steak
Cashew Coconut Lemon Bites! or Balls! A quick energy bar in a ball snack recipe! Very easy to make, and super flavorful. These power balls are like a mini desert, but full of semi-healthy stuff that will put a little pep in your step. And you get the extra energy without the drastic sugar crash.
Cashew Coconut Energy Balls Ingredients:
2 cups raw CASHEWS 1 cup pitted DATES 1 Tbsp COCONUT OIL 1 Tbsp MAPLE SYRUP 1 tsp VANILLA EXTRACT ¼ tsp SALT ½ cup SHREDDED COCONUT juice and zest of 1 small LEMON
power snack in a yummy treat!
Cashew Coconut Energy Balls Directions:
You’ll need a food processor for this recipe. In fact, you can do the entire recipe in a food processor. However, my processor is pretty small, so I just use it for chopping up the cashews and dates. I do the rest of the mixing in another bowl.
Place the raw cashews in a food processor and chop for a few moments. Your cashews should be chopped fine. Then, add pitted dates and chop to same size. Add coconut oil, maple syrup, vanilla extract, and salt to the cashew/date mixture. Zest one small lemon. Now, mince the zest and add it to the mixture. Slice the lemon and squeeze all of the juice into the mix. Mix thoroughly. Shape the mixture into ball shapes. Make whatever size you like for snacking! I think grape size is best. Next, roll the balls in shredded coconut to coat the outside. And that’s it! Snack away! The balls can be stored in the fridge until desired. In fact, they taste best right out of the fridge!
This super easy recipe makes a tasty treat. And it’s a great alternative to sugary candy bars and ice cream.
Keep Checking Back For New Recipe Ideas:
So, give this Cashew Coconut Energy Balls recipe a try and let me know what you think, and bon appétit!
And for another tasty, sweet treat, try this semi-healthy and awesome BERRY COBBLER RECIPE
This edamame brown rice recipe is super flavorful, filling, a great side dish, and delicious hot or cold. If you buy frozen soy beans for this dish, make sure they are thawed before using –and shelled!– shelled edamame is called mukimame.
Edamame Brown Rice Recipe
2 inch GINGER, finely chopped 4-5 cloves GARLIC, finely chopped 16 oz bag MUKIMAME (shelled edamame) ¾ cup LONG-GRAIN BROWN RICE 2Tbsp fresh LIME JUICE 2 Tbsp RICE VINEGAR 2 tsp SOY SAUCE 2 tsp SESAME OIL ½-1 tsp SUGAR 3-4 GREEN ONIONS 5 Tbsp CILANTRO, chopped 2 Tbsp SESAME SEEDS, toasted SALT and PEPPER to taste
Sauté ginger and garlic for 1-2 minutes until fragrant.
Remove garlic and ginger from pan and set aside (I’ve tried skipping this step, and just continued cooking the garlic and ginger along with the rice, but it’s not as flavorful, so it’s definitely worth setting the garlic and ginger aside to add to the dish later).
In same pan (without rinsing), bring 1½ cups lightly salted water to a boil. Add rice, reduce to a low simmer; cover and cook, 30 minutes.
After 30 minutes, stir in thawed, shelled edamame (mukimame!); cover and cook until rice is tender and mukimame is heated through, about 15 to 20 minutes.
In a small bowl, combine lime juice, vinegar, soy sauce, sesame oil, and sugar and stir until sugar is dissolved.
Remove rice and beans from the stove and add ginger, garlic, lime juice mixture, scallions, cilantro and sesame seeds.
Mix well and add additional salt and pepper as desired.
Give this edamame brown rice recipe a try and let me know what you think, and bon appétit!
Frozen Mukimame (shelled edamame)
And for another great vegetarian dish, try this easy, awesome Quinoa Salad Recipe.
a southwestern quinoa salad makes a tasty and healthy dinner choice.
Thanks For Watching Our Recipe Videos!
Thanks for checking out this edamame recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This is the easiest, best spinach salad recipe in the world. We first had one of these spinach, pear, blue cheese, walnut, raspberry dressing salads years ago at a little tapas place in Key West, and we’ve been making them ever since–especially if we have a pear on the edge–the riper, softer, and juicier the pear, the better the salad is gonna taste.
What You need for the Best Spinach Salad
SPINACH 1 PEAR (ripe, diced) WALNUTS (toasted) current WALNUT prices on Amazon BLUE CHEESE (crumbled) dressing: 2 Tbsp OLIVE OIL 1 Tbsp RASBERRY JAM 1 Tbsp VINEGAR ½ tsp ITALIAN SEASONING SALT and PEPPER to taste
Best Spinach Salad
How to Make a Pear Spinach Salad
Crumble and spread your walnut pieces on a baking sheet and toast at 300 degrees F for 5-10 minutes until the nuts are toasted to your liking. Keep an eye on them–nuts are easy to over-toast and it’s usually worth setting a timer so they’re not forgotten. While your nuts toast, throw together your salad dressing–basically and oil and vinegar dressing with a little jam added for flavor.
I make this dressing with all kinds of jams, but raspberry and strawberry are my favorites–although definitely give raspberry a try with this recipe. Combine your oil, vinegar, jam, salt, and Italian seasonings. Mix well. Taste and adjust as needed to your liking. A little sugar can be added if desired, but I usually find that the jam adds plenty of sweetness, plus the pear will add sweetness to the salad as well.
Toss the dressing with your spinach leaves until all are well-coated. Divide spinach into serving bowls. Chop pear into nice chunks and add to salad. An overly-ripe pear works best. Sprinkle the toasted walnuts over the salad, then sprinkle with blue cheese crumbles. Lots of blue cheese. Or less. I like blue cheese. There are no ratios with this salad. Check prices for WALNUTS on amazon
And that’s it. This is the best spinach salad in the world. So it is written, so it shall be done. Give this Spinach Salad recipe a try and let me know what you think, and bon appétit!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Try this super-quick and awesome broccoli recipe. If you like blue cheese then you’ll love this dish, in fact, you’ll actually love broccoli if you only just liked it before …I know, kinda confusing, but trust me, this is a pretty damn tasty broccoli dish–and healthy, too. So make it.
Bad-ass Blue Cheese Broccoli Recipe Ingredients: 5 cups BROCCOLI FLORETS ¼ cup CARROT strings 2-3 oz BLUE CHEESE crumbled ¼ cup SUNFLOWER SEEDS (shelled and toasted) SALT and PEPPER to taste
Broccoli with Blue Cheese Recipe
directions: Toast the sunflower seeds (already shelled). This can be done quite quickly in a hot pan or skillet. Heat pan or skillet on medium/med-low heat; not too hot or seeds will burn. Add sunflower seeds and spread them into a single layer. Do not use any oil or spray in the pan. Stir the seeds in the skillet for a couple of minutes until they begin to brown, lightly browned is perfect; they’re easy to over-toast, so don’t leave them too long. It will only take 2 minutes on medium heat. Remove seeds from heat and set aside.
Cover the bottom of a pot with about ¼ inch of water, just enough for steaming the broccoli and carrots. Add The broccoli florets to the pot and top with the carrot strings. Raise the heat, cover the pot, and allow the veggies to steam for approx. 5 minutes; ideally the florets will be cooked through, soft but not soggy!
Turn off the heat and drain any remaining water in the sink. Add salt, pepper, the toasted sunflower seeds, and 2-3 ounces of crumbled blue cheese. Lightly toss ingredients together and serve while hot. This dish is super-simple and amazingly delicious –as long as you like blue cheese. Give this broccoli recipe a try and let me know what you think, and bon appétit!
Vietnamese-style pickled daikon and carrot make a handy relish than can be used with salads, sandwiches, and all kinds of recipes. It’s a must have for making a banh mi sandiwich and I use it quite often as a salad topper and also dice it up to add to tuna, chicken, and quinoa salads. Keep a jar of pickled daikon and carrot in your fridge and experiment adding it to some of your favorite dishes.
Pickled Daikon and Carrot Ingredients: 2 cups cut DAIKON 2 Cups Cut CARROT 1-2 tsp SALT ¼ SUGAR ½ cup WATER (hot from tap) ½ cup VINEGAR
Pickled daikon and carrot is a tasty and versatile relish to have in the fridge–awesome on sandwiches and salads.
directions: Daikon is a BIG radish. When buying, choose one that is firm–if the daikon has green tops attached, choose one without wilted leaves, but often the tops are not attached. The skin is thin and can be peeled off with a simple vegetable peeler. The same is true for carrots, although I generally leave the skin on the carrots, but follow your heart. Slice and cut the daikon and carrot into matchstick sizes and place into a bowl. Add salt to the bowl and mix well with the daikon and carrot so that the veggies are coated. This will draw water out of the vegetables and soften them. Set bowl aside. In a smaller bowl, prepare the pickling solution. Combine warm tap water and sugar. Stir until dissolved and then add the vinegar. And that’s it! In the larger bowl, the salt will have started drawing moisture from the daikon and carrot matchsticks. When they have softened enough, cram them into a storage container and add the pickling solution. This pickled combo will keep in your fridge for 2-3 weeks. It’s a must have topping for Vietnamese banh mi sandwiches and works well in all kinds of sandwiches. Use this relish as a topping for salads or chop it up to incorporate in whatever dish you desire (it’s great in a coleslaw or quinoa salad). Give this pickled daikon and carrot relish a try and let me know what you think, and bon appetit!
And if you wanna see this relish in action, check out this deconstruction of a Banh Mi Sandwich.
This kale hash recipe is a hearty and healthy way to get a tasty kale dish on the table for dinner. It’s based on a Dutch dish called Stamppot Boerenkool.
Kale Hash Ingredients
1½ bunches KALE 3 lbs POTATOES 1 lb SMOKED SAUSAGE (sliced) 1 bunch GREEN ONIONS (chopped) 2-3 cloves GARLIC (finely chopped) 2 Tbsp BUTTER ½ cup MILK 1 tsp CELERY SEEDS 1 BAY LEAF SALT and PEPPER to taste
How to make Stamppot Boerenkool
Clean your potatoes and get them cooking. I like to use red potatoes since it’s a nice contrast with the kale, and the skin is thin and tasty (but if you’re not a fan of potato skin, you can peel them). In a large pot, cover the potatoes with cool tap water (about an inch over the potatoes).
Use lots of kale! –And red potatoes work great for this dish.
Add salt and a bay leaf and bring potatoes to a boil until they are cooked through–cooking time will vary depending on the size of the potatoes–the potatoes I used in the video took approx. 25 minutes to cook; potatoes are cooked through once you can pierce them easily with a fork and the potato slides off. While the potatoes cook, wash and cut the kale. Remove the kale stems and cut or tear the leaves into bite-size pieces. For three pounds of potatoes, use 1 to 2 bunches of kale, the kale will cook down quite a bit, so don’t be shy with it–ideally, you want an even kale/potato ratio.
Heat a large skillet on med. high heat and add the sausage (or for a vegetarian dish–just leave the sausage out…isn’t that genius?) . Saute for a a few minutes until the sausage begins to color. Add finely chopped garlic and chopped green onion bottoms. Mix with sausage and continue cooking 2 minutes. Add kale to the skillet. This will be a lot of kale, so don’t bother mixing the kale in at this point–just add ½ cup water and cover and allow the kale greens to wilt for 2 minutes.
Kale Hash Recipe (boerenkool)
Once the kale has began reducing and softening, add salt to taste and then mix with sausage, garlic, and onion. Add a little more water if needed, but be conservative, as the kale will continue to release water of it’s own. Cover and continue steaming 3-5 minutes, or until it is cooked to your taste.
When the potatoes are cooked through, drain off the hot water (reserve a small amount). Remove the bay leaf and mash the potatoes. Add butter, celery seeds, milk (optional–you can use the reserved hot potato water instead, or a mixture of the two), and add salt and black pepper to taste.
Mash the potatoes as smooth or chunky as desired and then add the kale/sausage mix. Add the green onion tops. Combine well…and that’s it, dinner is ready! We serve stamppot boerenkool with a side of mustard and it is fantastico!
Try new dishes! Get a bunch of spices, pots and pans, and begin experimenting with different recipes. Home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Thanks for checking out the recipes and I hope you give this stamppot boerenkool a try. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Why eat raw kale salad? Kale is a so-called SUPERfood chock full of big-time nutrition and very fashionable in salad circles, so if you wanna be one of the cool kids, ya gotta eat it. If the Popeye franchise is ever re-booted, I’m sure our vegetable-friendly sailor will be shunning spinach and downing kale by the bunches–not that there’s anything wrong with spinach, but at the moment the kale lobby is a juggernaut.
Check out this video for tips on making a raw kale salad:
Kale Nutrition and Fun Facts
Kale belongs to the same family as cabbage, Brussels sprouts, and collards. Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K. In fact, Kale has more vitamin C than an orange. Free Radicals are a thing scientists made up to sound smart. Baked kale becomes crispy and can be substituted for potato chips. Kale freezes well for future use. Kale is a great addition to a soup. Kale is believed to promote cell repair and may block the growth of cancer cells.
Wow…doesn’t that sound terrific? Who could pass up on that! Too bad kale doesn’t taste like a slice of coconut cream pie, but you can’t have everything. It is a tasty addition to a salad, though–and utilizing raw kale will insure the greatest health benefit from this leafy superfood.
Raw kale salad with olives, artichoke, red leaf lettuce, and a carrot/daikon slaw.
Prepare fresh foods at home and have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Raw broccoli is high in vitamins and nutrients and is great for digestive health.
Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Cook Chinese Eggplant for a terrific vegetarian meal that will not having you missing the meat. For this Chinese eggplant dish, I use a sauce similar to one I use making General Tso’s Chicken, so it’s a rich and filling eggplant dish, hearty and vegetarian at the same time.
ingredients to cook Chinese Eggplant Recipe
1½ lbs CHINESE EGGPLANT 4-6 Tbsp OLIVE OIL 3 cloves GARLIC (finely chopped) 1-2 RED CHILIES (thinly sliced) ½ cup whole CASHEW NUTS 1 bunch GREEN ONIONS 1 Tbsp SESAME OIL sauce ingredients: 1/3 cup SOY SAUCE 2 Tbsp HOISIN SAUCE 1 tsp SESAME OIL 2 Tbsp RICE VINEGAR 2-3 Tbsp BROWN SUGAR 1 Tbsp GINGER (minced) 2 Tbsp CORN STARCH 1½ cups WATER Chinese Eggplant with Cashew Nuts and Sweet Sauce
how to cook Chinese Eggplant Recipe with General Tso’s Sauce
In a small bowl, combine all of the sauce ingredients. The fresh minced ginger is optional, but if you love ginger, why not? I also use 2 heaping Tbsp of brown sugar, but you can use more or less sugar depending on how much sweet you like–but the sweet is good with this recipe. Mix the sauce ingredients well and then set aside. Cut your Chinese eggplant. You should buy firm eggplant with glossy, unblemished skins. Cut into pieces approx. 2″ long and ½” wide. In a skillet or wok, heat olive oil on med. high heat. When the oil is hot, add eggplant. Saute eggplant 5-7 minutes. The eggplant will soak up the oil, so add more oil as needed or desired. Saute until the eggplant colors and begins to soften and then remove eggplant from the skillet. In the same hot skillet, add sesame oil and heat. Add garlic, hot pepper, and cashew nuts (or sub peanuts). Saute for 1 minute or until garlic colors. Add sauce and green onion bottoms. Stir sauce slowly. Because of the added corn starch, the sauce will quickly heat through, darken, and thicken. When the sauce has thicken to a a gravy/syrup consistency, return the eggplant to the skillet. Mix well, then cover the skillet and allow to simmer until the eggplant has finished cooking, 3-5 minutes depending on the size of the eggplant pieces. Stir in green onion tops. Fresh chopped cilantro also adds an excellent taste and garnish. And that’s a very tasty way to cook Chinese eggplant. Serve with rice, or without rice…and enjoy. And for a tasty General Tso’s Chicken Recipe, click the pic below. click pic for recipe Thanks for checking the recipe out. If you liked it, click a few buttons below and share it with your friends, I appreciate it. –Chef Buck
This canned artichoke heart recipe is quick and tasty and easily prepared. And if you use quick-cook Chinese flat noodles, from start to finish–including prep time–this dish only takes about 10 minutes to make.
Ingredients for Artichoke Heart Recipe
14 oz can quartered ARTICHOKE HEARTS ¼ cup BUTTER ¼ cup OLIVE OIL 1 lg ONION (chopped) 5 cloves GARLIC (finely chopped) 2-3 Tbsp CAPERS 8 oz PASTA 2-3 Tbsp LEMON JUICE (optional) SALT and PEPPER to taste
How to make Artichoke Heart Pasta
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften (for a spicier dish, add a minced chili pepper in with the onion).
Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I’ll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet.
Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it’s easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet.
Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme–or just add a few more capers. Serve with Parmesan cheese if desired. It’s a quick, easy artichoke heart recipe and a great use of canned artichoke hearts. Check on current prices for Canned Artichokes on Amazon.
Give the recipe a try and let me know what you think, and bon appetit!
Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Here’s a quick, spicy chickpea recipe that makes a great salad topping and a so-so snack; it’s a lot easier on your teeth than baked chickpea snacks, which I find to be almost inedible (they tend to turn into tiny rocks).
ingredients: 15 oz can CHICKPEAS 2-3 Tbsp OLIVE OIL ½ tsp CURRY POWDER ½ tsp CUMIN ½ tsp PAPRIKA dash CAYENNE PEPPER SALT to taste
Rinse and drain a 15oz can of chickpeas (garbanzo beans). In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas–be sure that they are drained well, since water and hot oil definitely do not mix. Saute chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crispier they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice combo in the recipe works well, but experiment with whatever spices you have–and don’t be shy with the spices–spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Saute chickpeas and spices another 2-3 minutes and then remove from the heat. Use them as a salad topping instead of croutons for a healthy crunch, or a just tasty snack, something to nibble on besides potato chips. Enjoy!
Try this roasted edamame recipe for a quick semi-healthy snack. The toasted Parmesan cheese will almost make you forget that you’re eating soybeans.
Roasted Edamame Recipe Ingredients: 10 oz frozen shelled EDAMAME (green soybeans) 1 Tbsp OLIVE OIL 1 tsp GARLIC POWDER (also add or substitute onion powder, chili powder) SALT and PEPPER to taste ¼ cup shredded PARMESAN CHEESE
directions: Preheat oven to 425 degrees F. Mix frozen edamame beans (no need to thaw), olive oil, fresh-cracked black pepper, salt, garlic powder, and Parmesan cheese together in a large bowl. Try experimenting with different seasonings; substitute onion powder or chili powder for the garlic–or add them all–this is an easy snack food to change up for a little variety. Spread mixture onto an ungreased baking sheet. Place in oven and bake for 8-10 minutes and then remove from oven and stir. Spread edamame out again and cook another 8-10 minutes, until the cheese is toasted crispy and golden. Add additional salt or garlic powder if desired.
Roasted edamame makes a great salad topping.
Eat as a quick snack–it is delicious hot out of the oven–or use as a topping for salads and whatnot.
Tastes great hot out of the oven–perfect for snacking. Try it as a movie treat instead of popcorn.
Give this roasted edamame recipe a try and let me know what you think, and bon appetit!
Roasted edamame or chickpeas are both great components in a salad. A super-flavorful and healthy salad ingredient is kale. It’s extremely versatile and can be eaten raw or cooked. Click on the video link below to discover some simple tips on using raw kale in your next salad.
Asparagus is one of those veggies you cook when you’re trying to impress–and this asparagus recipe will do the job. The lemon adds a nice zing while the whole fennel/mustard seeds add flavor and texture without overpowering the great taste of asparagus.
Asparagus Recipe Ingredients: 1½ lb. ASPARAGUS 1 small LEMON (zest and juice) 2 Tbsp OLIVE OIL ½ tsp FENNEL SEEDS ½ tsp MUSTARD SEEDS 3-4 cloves GARLIC (or more…go for it, dude) 1 inch GINGER (which should end up being between 1-2 Tbsp thinly sliced) SALT and PEPPER to taste
When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that have a wrinkled skin, or tips that are wet and greasy looking. Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking. Heat olive oil on medium heat in a skillet. When oil is hot, add mustard and fennel seeds and stir for 20-30 seconds–not long at all. Add garlic and ginger–a lot of ginger; I use about 1 inch, thinly sliced–about the size of a fish scale. Stir skillet 1 minute, lower heat if necessary. Stir in asparagus. Add salt and pepper to taste. I like my asparagus to retain a bit of crunch–who likes mushy asparagus?–so this dish doesn’t take long to cook. Saute for about 4 minutes and the dish will be done. From the time you add the seeds to completion, the cooking time will only be about 5 minutes–of course you can extend the cooking time if YOU DO like softer asparagus (crazy!)–but everybody likes what they like, so namaste, man. About a minute before the dish is done, add the lemon zest. When the asparagus is crunchy or soft the way you like it, and you’re ready to get it off the heat, add the lemon juice, stir, and serve. It’s a tasty asparagus dish and a perfect side for a nice steak (or whatever). Give this asparagus recipe a try and let me know what you think, and bon appétit!
This Chinese eggplant recipe is awesome because it’s purple–not purple like a black eye–but purple like Barney the Dinosaur, which is nice.
Choose eggplants that are firm and have a glossy skin. The skin is thin and tasty, and Chinese eggplants have smaller seeds than the black, bowling ball eggplant you might be used to preparing. They’re a great ingredient for a stir-fry and can stand in for meat without being as awful as tofu. So give ’em a try.
What you need for this Chinese Eggplant Recipe
3 small CHINESE EGGPLANTS 3-4 Tbsp OLIVE OIL 5 cloves GARLIC (finely chopped) 1 inch GINGER (thinly sliced) 2 tsp MUSTARD SEEDS 1 Tbsp ground CORIANDER 1 bunch GREEN ONIONS (chopped) 1 JALEPENO or other hot pepper (sliced) SALT to taste — optional garnishes — SOY SAUCE or CHILI GARLIC SAUCE
When oil is hot, add garlic and ginger. Add mustard seeds and coriander powder and sauté 2 minutes.
Add chopped green onion bottoms and reserve the chopped green onion tops for later. Add hot pepper and continue sautéing for a couple minutes.
Add sliced eggplant (with skin). Choose eggplants that are firm, glossy skinned, and heavy for their size. Slice into rounds no more than 1/4 inch thick. Add salt and stir eggplant. Stir for a few minutes.
Add water as needed, but not too much, the eggplant will release water as it cooks. Reduce heat, cover and cook 10-12 minutes, stiring as needed. The eggplant will be ready when it is soft, but not falling apart. Mix in green onion tops and remove from heat.
Add soy sauce or chili garlic sauce if desired. Serve as a main dish over pasta or rice (or on it’s own as a side dish). Give this Chinese eggplant recipe a try and let me know what you think, and bon appétit!
Thanks for checking out the recipe, if you liked it, then click a button or two below and share it with your friends. I really appreciate it, thanks! –Chef Buck
This daikon salad recipe is crisp with loads natural flavors. Daikon radish has a mild flavor and adds great texture and crunch to a salad.
Daikon Salad Recipe Ingredients: 1 DAIKON RADISH (matchstick cuts, about 2 cups) 1 large CARROT (shredded) 3 salad CUCUMBERS (sliced) 1/2 SMALL CABBAGE (chopped) 1/2 cup rice wine VINEGAR 1/2 cup WATER 2-3 Tbsp SUGAR 3 GREEN ONIONS (chopped) 1 inch GINGER (finely chopped) 1/4 cup CILANTRO (chopped) 1 hot PEPPER (jalapeno, diced) 1/2 cup SLICED ALMONDS (toasted) 1 package RAMEN NOODLES (toasted) SALT and PEPPER, to taste
Chop vegetables and place in 1 gallon size ziplock (except cilantro). Mix water, vinegar, sugar, and salt and pour over chopped veggies in ziplock. Seal and shake and then place in fridge, occasionally turning. On a baking sheet, spread out almond slices and broken ramen. Bake at 350 degrees F until toasted–watch carefully to avoid burning. Remove from oven and allow to cool. Remove ziplock from fridge and place vegetables in bowl. Toss with toasted nuts, ramen, and cilantro.
This stuffed squash recipe is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.
Try out the recipe below and let me know what you think. Hope you like it!
Stuffed Squash Recipe Ingredients:
2 ACORN SQUASH (halved, seeds removed) 2 tsp OLIVE OIL 3 cloves GARLIC (minced) 1/2 inch fresh GINGER (minced) 1 CARROT (peeled and chopped) 1 cup GARBANZO BEANS (drained) 1/3 cup RAISINS (or dried currants) 1 tsp ground CUMIN 1/2 tsp ground CINNAMON [1/4 tsp ground GINGER, if didn’t use fresh] SALT and freshly GROUND PEPPER, to taste 1 cup BROTH 3/4 cup instant COUSCOUS 1/2 cup SLIVERED ALMONDS (toasted) 2-3 GREEN ONIONS (white and green parts, chopped) 1/2 golden delicious APPLE (cored and chopped) A squash recipe to impress!.
How to Make Stuffed Squash:
Preheat the oven to 400. Toast the almonds. Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes. In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute. Add broth, simmer 5 minutes. Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve. You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top. And that’s that. Give this stuffed squash recipe a try and let me know what you think, and bon appétit!
Try this vegetarian chili recipe for folks who don’t like vegetarian chili!
It’s tatsy and easy to make, too; once you’ve chopped up the ingredients, you’re 90% done. Or at least 85% done. Give it a try and let me know what you think.
What You Need For This Vegetarian Chili Recipe
2 15 oz cans CHICK PEAS 2 15 oz cans KIDNEY BEANS 2 BELL PEPPERS (chopped) 1 ONION (chopped) 1 HOT PEPPER (diced) 6 cloves GARLIC (finely chopped) 2 SQUASH (cut into large pieces) 1 ZUCHINNI (cut into large pieces) 2 lg or 4 sm TOMATOES (chopped) 1 28 oz can CRUSHED TOMATOES 3-6 oz TOMATO PASTE 1/2 cup CILANTRO (chopped) 1 heaping Tbsp OREGANO 2 Tbsp OLIVE OIL 1 Tbsp CUMIN 1/2 tsp CAYENNE PEPPER 2 Tbsp CHILI POWDER SALT and PEPPER, to taste WATER as needed…add slowly
Don’t let the word “vegetarian” keep you from trying this recipe!
How To Make Vegetarian Chili
Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water–not too much–as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes. That’s it man. If you can make it a day ahead, then you’re lucky–chili aways taste best on the day after! But it’s good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips–or all three–it’s gonna be delicioso! Give this vegetarian chili recipe a try and I bet you’re gonna love it–and it’s a healthy chili choice, too. Bon appetit!
Thanks for checking this vegetarian chili recipe out! If you liked it, click some of the buttons below and share it with your friends and family, I appreciate it. –Buck
Baked jalapeno poppers are quick and cheesy and absolutely delicious. Check out this poppers recipe to see how easy it is to bake picture perfect stuffed jalapenos.
Thanks for watching, give it a go, and let me know what you think.
Ingredients for Baked Jalapeno Poppers
6 large JALAPENO peppers 8oz CREAM CHEESE 1 cup shredded CHEESE 4-5 cloves GARLIC (finely chopped) about 1/4 cup CILANTRO (chopped) 1 tsp smoked PAPRIKA 1 tsp ONION POWDER SALT and PEPPER, to taste (dill, cumin, cayenne, and cajun mix go well in poppers–experiment with your favorite seasonings)
sliced jalapenos for poppers
How to Make Baked Jalapeno Poppers
Set cream cheese out from fridge for at least 1/2 hour to allow time to soften.
Cut stems from peppers, but not enough to open the back of the pepper entirely, this shallow cut will leave enough of the top of the pepper in place to form a “wall” that will hold the cheese as it bakes.
With a spoon, scoop out the seeds and ribs; your jalapeno should look like a little rowboat (without oars or life jacket).
In a bowl, thoroughly mix cream cheese, shredded cheese, cilantro, and seasonings together.
Spoon cheese mixture into pepper boats. Fill each pepper entirely, but do not overfill–just to the top of each pepper–mounded cheese will only make a mess and disrupt the optimal cheese to pepper ratio.
In a skillet, on medium heat, melt 2-3 Tbsp butter.
Add garlic and stir 1 minute.
Turn off heat and add bread crumbs.
Stir until butter is absorbed and garlic is mixed well with bread crumbs. Or, if you don’t want to fool with garlic cloves–just substitute garlic powder.
Press peppers cheese side down into the crumb mixture, then turn over and mound extra crumb topping on the peppers.
Place peppers on a baking sheet and cook 20-25 minutes at 400 degrees F.
When the crumb topping is baked golden, remove and allow peppers to rest 5 minutes.
After that, you can do whatever your heart desires. Give this baked jalapeno poppers recipe a try and let me know what you think, and bon appetit!
If you’re new to home cooking, just get a bunch of spices, pots and pans, and start experimenting with different ingredients and recipes. It’s a healthy hobby that can save a lot of money in the long run. You can check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Thanks for checking out our jalapeno popper recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube.
We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
This is my absolute favorite Brussels Sprouts recipe. it’s super tasty, simple to make, and a healthy choice, too, so definitely give it a try.
Brussels Sprouts Recipe Ingredients
1½ lbs BRUSSELS SPROUTS 3-4 Tbsp OLIVE OIL ½ ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1 LEMON zest and juice …current prices online for Kitchen Zesters ½ cup WATER SALT and PEPPER, to taste
Sear Brussels sprouts in a hot skillet for exceptional taste!
How to Cook Brussels Sprouts
Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
Heat 3-4 Tbsp oil in a skillet on high heat–you want the skillet to be hot to sear the sprouts–and don’t be shy with the olive oil.
Add Brussels sprouts. They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
Then reduce heat to medium and add water. Add seasoning.
Stir, cover, and let cook 4-5 minutes.
Then turn off heat, stir in lemon zest and lemon juice, and serve.
Give this Brussels Sprouts Recipe a try and let me know what you think, and if you’re still in the mood for foods that start with “B”, try this Beet Recipe.
Brussels Sprouts Fun Facts
89% of all children despise Brussels Sprouts.
3/4 of all convicted felons do not eat Brussels sprouts.
Albert Einstein considered the Brussels Sprout to be the most compact cabbage, relatively speaking.
Even children who dislike the taste of Brussels sprouts appreciate the vegetable for it’s “slingshotability”
Every U.S. president has loved Brussels sprouts and eaten them routinely.
Thanks for checking out our Brussels sprouts recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen! –Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
The only thing that sounds worse than a tofu lasagna recipe is a gluten-free tofu lasagna recipe. However, this recipe is actually pretty tasty, and still gluten-free.
Camera Girl whipped up this dish and it was damned tasty. I’m not ready to start driving the tofu train, but I am enjoying the ride.
Tofu Lasagna Recipe Ingredients
The sauce: 1 Tbsp OLIVE OIL 1/2 tsp RED PEPPER FLAKES (crushed) 1/2 large ONION (chopped) 3 cloves GARLIC (chopped) 15 oz can DICED TOMATOES 8 oz can TOMATO SAUCE 1 CARROT (chopped well) 1 stalk CELERY (chopped well) 2 tsp OREGANO 1/2 tsp BASIL 1 BAY LEAF SALT & PEPPER, to taste ….or substitute 25 oz jar store-bought marinara sauce, but don’t do that :^(
The filling: 1 pkg gluten-free, rice LASAGNA NOODLES (you do not cook them prior to baking) 2 Tbsp extra-virgin OLIVE OIL 1/2 large ONION (chopped) 6 cloves GARLIC (minced) 16 ounce package EXTRA-FIRM, WATER-PACKED TOFU (not silken tofu) 3 cups fresh SPINACH (chopped) 1/2 cup PARMESAN CHEESE (shredded) 1/2 cup part-skim MOZZARELLA CHEESE (shredded) 2 Tbsp Kalamata OLIVES (finely chopped) 2 tsp dried OREGANO 1/2 tsp dried THYME SALT & PEPPER, to taste
How to Make Tofu Lasagna
First thing, start making the sauce. Now, don’t buy pre-made sauce!–or do…maybe you’re busy, I don’t know. Next, heat olive oil and red pepper in a saucepan over medium-high heat. Add onion and garlic and saute 2 to 4 minutes. Add carrot and celery and continue sauteing. Mix in the remaining sauce ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or longer, until flavors are blended, stirring routinely.
While sauce is simmering, heat oil in a large skillet and saute garlic and onion for lasagna filling. Add tofu and spinach to skillet and stir until spinach wilts and the mixture is heated through (2 to 3 minutes). Transfer skillet contents to a bowl and stir in parmesan, olives, seasonings, and 2/3 of the marinara sauce.
Spread half of the remaining sauce on bottom of 9 x 13 baking pan. If you need a decent oven-safe baking dish, check out some current pricing for a Pyrex dish on Amazon. Next, place a layer of lasagna noodles over sauce–if using the gluten-free rice lasagna, the noodles will not have to be cooked before using. Spread half of the tofu mixture over noodles. Repeat layers of noodle and tofu mixture. Top with remaining marinara sauce and shredded mozzarella cheese.
Cover dish and bake in a 350 degree F oven for about an hour. Remove from oven and allow to rest 10 minutes.
Give this tofu lasagna recipe a try and let me know what you think, and bon appetit!
If you like thinking outside of the box, try this vegetarian version of pulled pork Jackfruit BBQ Recipe
Jackfruit BBQ is great over rice, on a sandwich, or all on its own.
Thanks for checking the recipes out! Click some of the buttons below and share it with your friends and family, I appreciate it. –Buck
This baked falafel recipe is a tasty and nutritious way to enjoy chickpeas (garbanzo beans).
Falafel is traditionally fried, but a baked falafel can make a tasty, healthy, and easy alternative to the tried and true oil-splatter-fest.
Baked Falafel Recipe Ingredients: 1 15oz can CHICKPEAS 1/4 cup CILANTRO 1/4 cup PARSLEY 1/4 cup ONION 2-3 cloves GARLIC 2 Tbsp OLIVE OIL CAYENNE PEPPER, to taste 1 tsp CORIANDER 1 tsp CUMIN 1/4 tsp BAKING POWDER 1 Tbsp BREAD CRUMBS (or flour) 1 Tbsp LEMON JUICE SALT, to taste — Optional garnishes — HUMMUS, YOGURT, VEGGIES, PITA SLICES
Drain and rinse 15oz can of chickpeas (garbanzo beans). Combine in a food processor with all ingredients (except 1 Tbsp olive oil and bread crumbs). Mix roughly–pulse–DO NOT puree into a smooth consistency. Place mixture into a bowl and combine with dried bread crumbs (or substitute flour). Form into discs–I like to get 10 out of this recipe because they cook up well and fit nicely into a pita pocket–but make them as big as you like, and adjust the cooking time accordingly. (Refrigerate 1-2 hours before cooking if you have the time–they’ll bake better, maybe, but it’s not the end of the world if you don’t. I actually prefer putting them in the fridge for a bit, but sometimes I don’t, and the difference is negligible.) Place on a flat baking sheet and lightly drizzle or brush with olive oil. Bake at 400 degrees F for 20 minutes, then turn falafel and bake for 10 more minutes to brown each side (a total cooking time of 30 minutes). Serve with hummus, yogurt, veggies, and pita slices–or stuff inside a pita to make a delicious falafel sandwich. And that’s it, man. Give this baked falafel recipe a try and let me know what you think and bon appetit!
Spaghetti squash tastes great with a little Spanish chorizo thrown into the mix.
When buying, choose a firm spaghetti squash that seems heavy for its size. Avoid squash with overly glossy or with greenish rinds–this may indicate the squash is not quite ripe enough. The stem of a spaghetti squash should be dry. Moisture around the stem may mean the squash is not fresh.
Ingredients: 1 SPAGHETTI SQUASH 4-5oz Spanish style CHORIZO (diced) 1 lg ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1/2 cup PARMESAN or ASIAGO CHEESE (shredded) 1/2 cup CILANTRO (chopped) 2 Tbsp OLIVE OIL SALT and PEPPER, to taste
Preheat oven to 350 degrees F. Slice 1 spaghetti squash lengthwise into halves. Remove seeds and place cut side down in a baking pan. Pour a small amout of water in the pan to keep the squash from sticking. Place in the oven and bake for 45 minutes. The squash is ready when a fork will slide easily into the flesh. In a skillet, heat oil on medium high heat. Add onions and saute a few minutes (add red pepper flakes for heat, if desired). Add garlic and chorizo and continue sauteing. Add salt and pepper to taste. You don’t need a lot of seasoning for this dish–the chorizo will add plenty of flavor. Take a fork and scrape the squash away fromm its skin and into the skillet; the squash will separate easily in spaghetti-like strands…which is why it’s called what it’s called. The squash is already cooked, so this is more about mixing the ingredients than cooking them. Add cilantro and cheese, mix well, and remove the skillet from the heat. It’s a delicious dish, and hearty enough to make a terric main course. Serve with a salad and bread and you’ll have a more than enough. Enjoy!
A Chana masala recipe with a quinoa twist! It’s already a great tasting chickpea curry, and adding quinoa into the mix will turn this Indian favorite into a complete protein. This dish is easy to prepare and a perfect vegetarian entree.
Ingredients: 15oz can CHICKPEAS 15oz can DICED TOMATOES 1 lg ONION (chopped) ½ cup QUINOA 1 HOT PEPPER (finely chopped) 4-5 cloves GARLIC (finely chopped) ½ cup CILANTRO (chopped) 1 tsp CUMIN SEEDS 1 tsp CUMIN 1 tsp CORIANDER ½ tsp CHILI POWDER ½ tsp TURMERIC 1 tsp GARAM MASALA 2 Tbsp OLIVE OIL 1/8 tsp ASAFOETIDA (optional–really OPTIONAL!!!–don’t NOT make this dish because you don’t have this ingredient.) SALT and PEPPER, to taste 1½ cups WATER Check out current prices for Indian Spices on Amazon.
In a skillet, heat your oil on med. high heat. Add cumin seeds and asafoetida–the asoafoetida (also called “hing”) is OPTIONAL. Stir until seeds brown and crack–this will happen really fast, so don’t walk away from the skillet. Add garlic and continue stirring. Add chopped onions and hot pepper. Saute ingredients for 3-5 minutes. Add turmeric, coriander, cumin, and chili powder. Stir thoroughly into onion mix. Add quinoa and diced tomatoes. Stir and allow skillet to come to a simmer. Add chickpeas (rinsed and drained), salt to taste, and 1½ cups water. Bring skillet to a boil, then reduce heat to a simmer, cover and let simmer for 15 minutes (without stirring). After the 15 minutes, stir in the garam masala. Using a fork, smash half the chickpeas in the skillet–this will add a nice texture to the dish. Stir in the chopped cilantro. And that’s it. Chana Masala with a quinoa twist. Hope you like it.
Doesn’t Kale Beet Salad sound like a dream come true? Beets are fun, kale is cool…very exciting stuff. Kale is a slightly rough and tough cabbagee-thingy that’s a little less than friendly in it’s natural state, but massaging salt into the raw leaves can turn Kale into a delicious salad green. Here’s a very tasty and nutritionally jam-packed raw kale recipe with beets.
What you need for Kale Beet Salad
8-10 KALE (leaves) 2 BEET ROOTS (medium-sized) 2 TOMATOES (small…I use plum tomatoes) 2 CARROTS 1/2 cup GOLDEN RAISINS SALT (to taste…I use approx. 1 tsp.) PEPPER (to taste) 1 Tbsp OLIVE OIL 2 tsp BALSAMIC VINEGAR
How to make a Kale and Beet Salad
Pre-heat oven to 350 degrees. Remove greens from beets and cut root bulbs into smaller pieces, about 1/2 inch squares. Spread the beet pieces onto a baking pan and add enough water to cover the bottom of the pan. Cook for 25-35 minutes, remove and allow to cool.
While beets are cooking, remove the spine from the center of the kale leaves and tear kale into salad pieces. Kale is rough, but adding salt to the greens will draw out moisture and soften the leaves, making them darker. Gently massage salt into the kale until it achieves a desirable consistency, this may take several minutes.
Grate carrots into the greens, add raisins, then toss and divide portions into salad bowls. In a separate bowl, add diced tomatoes and cooled beets, then add olive oil, balsamic vinegar, and black pepper and mix together. Spoon beet/tomato mixture over kale greens and serve.
This is a delicious way to enjoy and optimize the benefits of raw kale. I’m not usually a big raisin fan, but I find the raisins work really well in this salad. I’ve contemplated tossing minced ginger into the mix, but haven’t gotten around to doing so, although I might next time I whip this dish up. If you give it a try, let me know what you think.
This is one of the healthiest dishes I routinely prepare, but be aware, eating beets can cause some rosy changes when you answer “the call of nature”. (Don’t be alarmed, you probably won’t be dying…in fact, you’ll probably be doing a lot better.) Give this kale beet salad a try and let me know what you think, and bon appétit!
Have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well.
Ingredients: 1 cup JICAMA (cut into 1 inch sticks) 1 cup SNOW PEAS (cut into ¼ inch widths) 1 cup NAPA CABBAGE (torn into salad-size pieces) 2 CARROTS ¼ cup SESAME SEEDS (toasted) 2 Tbsp VINEGAR (wine or rice) 2 Tbsp SOY SAUCE 4 tsp HONEY (or 2 tsp sugar) 1 tsp SESAME OIL 1-2 Tbsp WATER
Peel jicama root and cut into matchstick shapes. Tear cabbage into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice snow peas into ¼ inch widths. Shred carrots. Combine all in a bowl and mix.
In a smaller bowl, add vinegar (red or white wine vinegar or rice vinegar can be used), soy sauce, honey, sesame oil, and water (start with 1 Tbsp of water and add another if desired). Mix ingredients.
Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal—and it’s great with fish.
This deviled egg recipe is a tasty treat, and preparing eggs with Indian inspired spices will make a nice change from the average awesomeness of a traditional deviled egg recipe.
Boil and peel 6 eggs. You can boil them perfectly, if you boil them this way: (Overly-long egg boiling description follows) Use older eggs. As an egg ages, it shrinks within the shell and separates from the inner membrane, making the egg easier to peel after boiling. Fresher eggs will have a stronger membranous attachment to the shell and are more difficult to peel (yawn). Eggs 10 days to 2 weeks old will work well. Prepare the eggs in a pot large enough to keep them from jostling together and cracking. Heating the eggs gradually will also prevent cracking. Place eggs in a pot and fill with cold tap water so the eggs are completely covered and there is an extra 1 inch of water above the eggs. Add a pinch of salt. (Some folks add a tablespoon of vinegar to prevent the eggs from leaking should they crack, but I never do this because I don’t think James Dean would). Uncovered, bring the pot to a boil. As soon as the pot begins to boil, turn off the heat, cover and allow eggs to sit 12 minutes. After 12 minutes, exchange the hot water for cold under the tap and allow eggs to cool; exchange the water several times if needed. When eggs have cooled, peel them under the water in the pot. (Peeling them under running water is kind of a waste of water, so why do dat?) Okay. Now you’ve got 6 boiled and peeled eggs.
Slice them into halves lengthwise and plop out the yellow yolks into a mixing bowl. And one of the egg white halves to the mixing bowl as well, or two halves if you like a lot of filling. Add salt and pepper to taste. In a skillet, heat a splash of olive oil on med-high heat and sauté ¼ tsp cumin seeds and 1 clove of finely chopped garlic until garlic is lightly browned—do not burn: the garlic will cook quickly. Add the garlic and cumin seeds to the yolk mixture. Add mayonnaise gradually and mix the ingredients to desired smoothness (AGAIN—add the mayonnaise gradually! If the mixture is too soft it will not set up properly in the egg white!) Which brings us back to the egg white. Spoon the yolk mixture into the egg whites and arrange nicely onto a serving dish. Sprinkle as desired with curry powder (or substitute cumin powder).
Thanks for watching! Share this post, comment, and make eggs for dinner, dude.
Try this easy stir-fry kale recipe. Kale is a cool cabbage that kicks broccoli’s ass (or at least in this recipe it does).
Kale Recipe Ingredients: 1 bunch KALE 1 inch piece fresh GINGER 1 medium ONION (cut into slices) ½ cup CARROT (thin cut or string cut) 1 hot PEPPER (finely chopped, optional) 1 Tbsp SESAME OIL SALT (to taste) 1 Tbsp TAHINI 3-4 Tbsp SOY SAUCE
Divide a 1” piece of ginger into two halves. Finely chop one half to use in the sauce and thinly slice the other half and set aside to cook with the stir fry. In a small bowl, mix together the tahini and soy sauce until a thin peanut-buttery consistency is achieved. Mix the finely chopped ginger into the sauce and set aside. Wash kale, remove spine, and cut or tear into mouth-manageable pieces. Heat the sesame oil on medium high and sauté onion slices and finely chopped pepper for 1 minute. Add a pinch of salt (not much salt will be needed because of the salt in the soy sauce). Add Ginger slices and cook for another minute. Reduce heat to medium and add the kale and carrots. Mix thoroughly with the onion, pepper, and ginger. Cover and allow to cook for 2 minutes. Turn off heat and add sauce. Toss well and serve hot (and it goes great with rice). Give this healthy kale Recipe a try and let me know what you think, and… Bon appétit!
Kale Fun Facts: Kale belongs to the same family as cabbage, Brussels sprouts, and collards. Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K. Free Radicals are something scientists made up to sound smart.
Spring rolls are a nice appetizer when you go out to eat at a fancy-pants restaurant, and they’re just as nice when you eat them at home, and they’re easy to make. Briefly wetting the rice paper and placing it on a damp towel makes the delicate rice paper easier to handle. The rice paper softens while you place your filling–makes the process much easier–definitely give this technique a try!
All you need to make spring rolls are rice paper and some tasty ingredients to roll up inside. You can buy rice paper at any Asian food store, most health food markets, and in the ethnic foods section of many local grocery stores. It’s an economical buy. The last batch I bought was a package of 20 for $2.25 U.S. dollars. It comes in sheets, like paper, but usually round in shape; it doesn’t feel like paper, though—it feels more like plastic, almost like something you’d find at the hardware store, but don’t let that put you off, it softens quickly when wet. Despite its initial “plasticky” appearance, it’s not bad for you, or particularly good for you either—rice, tapioca, salt, and water are the prime components. How your spring rolls taste will be determined by the ingredients you roll up inside, and any dipping sauce you might like to serve them with. It’s a great vehicle for getting raw vegetables into your diet; I like to think of a spring roll as a cigar-shaped salad, but many pre-cooked meats and seafood work well in spring rolls, too.
What You Need to make Spring Rolls
Rice Paper and Whatever the hell you wanna roll up in the rice paper. Here are a few options I like to use: cilantro (I ALWAYS USE CILANTRO), cucumber, basil leaves, lettuce, carrots, sprouts, rice noodles, steamed shrimp, stir-fried spicy pork, bell pepper, green onions, cabbage, and on and on and on… there’s no end to what you can use.
Spring rolls make a great appetizer or entree
How to Make a Fresh Spring Roll
Prepare your filling ingredients—mainly making sure the ingredients are chopped or sliced in a manner which will make them rice paper-wrapping friendly—this is especially true if you plan on slicing the spring rolls in half—your filling ingredients will tumble out easily if they’re too loose and tiny. Wet the rice paper with warm tap water. Just a few seconds under a warm tap is plenty. Place the rice paper on a damp towel and gently press down. The rice paper will quickly soften and become pliable. Arrange your filling ingredients at one end of the sheet and roll them up in the rice paper like a burrito. Using basil or lettuce or cabbage leaves as your base ingredient will make the rolls structurally sound and easier to roll. It’s very important that the first rollover be tight—compact the ingredients as much as possible—a loosely rolled spring roll is a sad sight, and will quickly fall apart if sliced. The rice paper will be your friend. It will help. It is very sticky and will seal almost like an envelope around your stuffings. If you want a tasty spring roll, it’s as easy as rolling up a tasty combo of ingredients—a yummy dipping sauce will help, and here are two:
And just plain old soy sauce works fine, too. Or maybe some hot mustard—I’ve never tried that, but it just popped into my head, so maybe next time I’ll give it a go. Alright, that’s enough blabbing. Give these spring rolls a try and bon appétit!
A lentil soup recipe! Doesn’t that sound like all of your dreams are coming true? Pick up some brightly colored lentils and give this lentil soup recipe a try.
What you Need for this Lentil Soup Recipe:
1 ½ cups LENTILS 5-6 cups WATER (or ½ water ½ broth) 1 large ONION (finely chopped) 2 Tbsp fresh GINGER (finely chopped) 1 hot PEPPER (finely chopped) 2 Tbsp OLIVE OIL 1 tsp CUMIN SEEDS ½ tsp TUMERIC POWDER 1 tsp CORIANDER POWDER 1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced) SALT and BLACK PEPPER to taste CILANTRO LEAVES for garnish (coriander leaves)
In a large pot, heat olive oil on medium heat. When oil is hot, add the cumin seeds and allow cooking for about 1 minute. After a minute the seeds will begin to open, at this point add the onion and hot pepper and allow cooking until the onions soften and become translucent.
Now, add ginger, coriander, and turmeric and continue mixing ingredients over medium heat. Add tomatoes, mix, and cook with ingredients for 2 minutes.
Add lentils (be sure to wash and rinse first). Red or yellow lentils will make this dish look extra yummy. Darker lentils will taste equally as good—the dish just won’t win a beauty contest—but use whatever kind you have, ultimately, your stomach won’t know the difference.
Add water, or a combination of water/broth.
Next, bring the pot to a boil, reduce heat, then cover the pot loosely and allow ingredients to simmer for 30 minutes.
After 30 minutes, add salt and pepper to taste. Add more water as needed, but sparingly—you don’t want your soup to be too thin. Cover pot loosely and continue cooking another 15-20 minutes.
Final Steps:
When the lentils are soft and completely cooked, lightly blend the soup to add a creamy consistency. A hand-held stick blender works great—a few quick pulses and voilà! If a stick blender is not handy (rim shot), simply remove a few cups of the soup to a table top blender, smooth, and return to the pot. This step isn’t necessary, but do it; just do it.
If the soup is thinner than you like, continue to simmer briefly—but remember, the lentils, like rice, will continue to absorb water and thicken the soup on their own.
Garnish with cilantro (coriander leaves) and serve with French bread for optimal taste satisfaction.
Keep Coming Back To See What’s New!
Bon appétit!
And, if you like bread with your soup, you might love trying this Fancy Egg Bread Recipe, it’s one of my favorites.
baked egg bread with rosemary seasoning
Thanks for checking the recipes out! If you liked it, click some of the buttons below and share it with your friends and family, I appreciate it. –Buck
Pita chips are easy to make and you can bake them up quickly using your favorite spices. You can’t have hummus without pita chips! I mean, you can, but…why? Pita chips go great with all kinds of dips and are excellent with salads or just as an alternative to your run-of-the-mill potato chip.
Pita Chips Ingredients: 1 pkg. PITA BREAD OLIVE OIL SALT SPICES: curry powder, garlic powder, cajun seasonings, etc. (whatever you like)
Cut pitas into triangular chip shapes. Each pita will easily yield 12 chips. Soak one side of each pita triangle in olive oil and stack pitas so the soaked side of one is stacked against the unsoaked side of the next. Press stacked chips together—this will flatten the chips and suffuse the oil throughout. Arrange chips on a flat baking sheet. Salt to taste. Add spices—the more the better, in my opinion. I usually bake three distinct batches. Curry is probably my favorite—just salt and lots of curry on a toasted pita chip, it’s delicious. Garlic is great, too. Try some Tony Chachere’s seasoning (or comparable cajun seasoning) on a chip—or simply add a sprinkle of cayenne pepper with Cumin. Whatever your favorite seasonings are, give them a try. Bake the chips 8-10 minutes in a pre-heated oven at 350 degrees Fahrenheit. Oven cooking times vary, so keep an eye on your first batch to see how long it takes to toast them the way you like—they will burn quickly if forgotten. I like mine CRISP. One side of the pita will be thinner than the other side and some triangles may need to be removed from the oven before the other chips are done. You’ll figure it out. Give this pita chips recipe a try and let me know what you think, and… Bon appétit!
If you’ve never tried parsnips before, this parsnip soup recipe is an easy introduction. Blended up, this dish is super creamy without a drop of cream, which is a healthy low-cal option and makes my belly happy on several levels. Parsnips are available year-round. They resemble carrots, but are paler and have a stronger flavour. Give this parsnip soup recipe a try—it’s guaranteed super delicious or your money back.
What You Need For This Parsnip Soup Recipe
1 lb PARSNIPS (chopped for soup) 1 large POTATO (chopped for soup) 1 medium ONION (chopped) 2 Tbsp OLIVE OIL 1 Tbsp CURRY POWDER 1 tsp CUMIN POWDER 1 tsp CORIANDER POWDER 2 cups BROTH (chicken or vegetable) 2 cups WATER SALT (to taste) CORIANDER LEAVES (chopped, garnish)
How to Make Parsnip Soup
In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute.
Add parsnips and potatoes and continue cooking until the onions are soft.
Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water .
Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes.
After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.
And that’s it…give this parsnip soup recipe a try and let me know what you think!
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Parsnip Fun facts:
In Roman times parsnips were believed to have been an aphrodisiac. In Scotland parsnips are still known as White Carrots. Are a favourite with gardeners because of the short growing season. People used to believe that eating parsnips could relieve a toothache or tired feet. Half of the carbohydrates in parsnips are sugar, and the rest is starch. Parsnips were once used to sweeten jams and cakes before sugar was widely available.
Thanks for checking out this quinoa salad recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Chana masala is a delicious Indian chickpea curry. It’s easy to make and a great introduction to Indian cooking.
What You Need to Make the Best Chana Masala
1 15 oz can CHICK PEAS (or 2 cups) 1 15 oz can DICED TOMATOES (or 2 fresh diced) 1 tsp GARLIC (minced) 1 tsp GINGER (minced) 1 HOT PEPPER (minced) 1-2 Tbsp OLIVE OIL 1 Tbsp CHICK PEA FLOUR (also called besan) 1 tsp CUMIN SEEDS 1 tsp CHILI POWDER 1 tsp GARAM MASALA 1/8 tsp ASAFOETIDA (optional, also called hing) ½ tsp TUMERIC SALT (to taste) Check out current prices for Indian Spices on Amazon.
Many chana masala recipes include onion, but I think it’s fine with or without; I make so many Indian dishes with onions, it’s nice to have a few that are onion-free if desired. I do include asafoetida (hing) and besan (chick pea flour), but those can be optional, too.
Chana masala is a very flexible dish. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but it’s still wonderful. It’s also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.
I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:
Make chana masala a side dish or your main meal
How to Make a Chana Masala Recipe
In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments.
Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil.
Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
Stir in the minced ginger and garlic and hot pepper.
Add the chili powder and turmeric.
After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste.
Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier.
Simmer uncovered to the desired consistency, remove and serve.
Garnish with fresh coriander leaves. Serve with rice or on its own. Give this chana masala recipe a try and let me know what you think, and bon appétit!
Thanks for checking out the chana masala recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
Thanks for watching our Chana Masala recipe
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Anyone up for a spicy couscous recipe? Couscous is a quick and simple dish, so naturally I love it. It makes a great pairing with fish, and both can be cooked up quickly. I usually start with plain couscous and spice it up myself, it is simple to do and much yummier than any overpriced pre-made couscous mix you’ll buy at the market.
What You Need To Make This Spicy Couscous Recipe
1 cup COUSCOUS 2 Tbsp OLIVE OIL 1 medium ONION (chopped) 3 cloves GARLIC (finely chopped) 1 HOT PEPPER (finely chopped) 1 tsp MUSTARD SEEDS 1 tsp CHILI POWDER 1 tsp PAPRIKA ½ tsp TURMERIC POWDER 1 tsp TOMATO PASTE 1 ½ cup WATER (or broth) SALT (to taste) Spicy couscous makes a tasty side dish, and it is fast and easy to prepare …and did I mention cheap?
How To Make Spicy Couscous
Heat olive oil on medium high heat and then add onions. Stir for 1 minute and add mustard seeds, hot pepper, and garlic. Continue sautéing for a couple more minutes. Stir in chili powder, paprika, and turmeric. Add salt and tomato paste and mix well.
Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil. After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes.
After 5 minutes the couscous will have completely absorbed all the water. Uncover and immediately fluff with a fork; this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too. Give this spicy couscous recipe a try, and I hope you like it. Bon appétit!
Try this spicy Spanish-style quinoa recipe; it’s vegetarian heaven. Quinoa is a versatile ingredient and an excellent source of protein. Quinoa is a grain-like superfood and a great substitute for rice, and just as easy to prepare. I use it often as an alternative to rice–even in rice pudding. Give this quinoa recipe a try; I’m sure you’ll be eating a whole lot less rice in the future, and not missing it at all.
uncooked quinoa…looks like a grain, but it’s a seed.
How to Make Spanish Quinoa
Open the canned tomato and drain the tomato liquid into a measuring cup. Add enough water to equal 2 cups.
Heat oil on medium high. Saute garlic, 2/3 of the onion and 1/3 of the red pepper for 2-3 minutes. [the rest of the onion and red pepper will be added raw at the end.]
Add quinoa.
Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture. Bring the pot to a boil. Reduce to medium low and cook approx. 15 minutes. The liquid will be absorbed.
Remove from the heat and let sit for about 10 minutes and then fluff with a fork. Allow quinoa to cool some, you want it to be warm, not piping hot when you add the rest of the ingredients.
After quinoa has cooled some, add in the remaining onion and pepper pieces, and the chopped cilantro. Mix. Then add cucumber and avocado and lime juice (or sub lemon juice). Toss gently.
And then serve.
Give this spicy Spanish quinoa recipe a try and let me know what you think, and…
I love this Mediterranean spaghetti squash recipe; its super tasty, and I can eat way too much without feeling too guilty. Watch the video and learn how to easily cook this squash. It’s a terrific ingredient; delicious and healthy. This Mediterranean style recipe is just one of many ways to use this versatile vegetable. Give it a try!
Spaghetti Squash Recipe Ingredients:
1 medium SPAGHETTI SQUASH
1 Tbsp OLIVE OIL
1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
1 tsp OREGANO
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste
Mediterranean spaghetti squash makes a great vegetarian meal
How to Make this Spaghetti Squash Recipe
Preheat oven to 350.
Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice). Place each side, cut side down, in a shallow pan with about ¾ c water. Bake, uncovered for 45 minutes. Set aside to cool squash halves–enough to handle without causing death to the handler–but not completely cool.
You have time to chop up all your ingredients while the squash cooks. For the artichoke, you may want to remove some of the outer, tougher leaves.
For each half, use a spoon to scrape out and discard the seeds and dark center strings. Use a fork to scrape out the squash into ‘spaghetti-like’ strands.
Heat oil over medium high heat. Saute onion and garlic 4-6 minutes. Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes. Uncover, stir in spaghetti squash and remaining ingredients. Cover and cook til all ingredients are warm, about 7-10 minutes
Add 1 Tbsp of olive juice and any other seasonings to taste. Serve warm. And a little toasted bread on the side won’t hurt.
Give this spaghetti squash recipe a try and let me know what you think, and…
Two quick and cool salad recipe ideas: tomato and cucumber salad. These salads make perfect sides for a spicy meal. The tomato basil goes great with any blackened fish, and I love the creamy cucumber with spicy Indian fare. No cooking is required; simply combine the raw ingredients for an easy accompaniment to your favorite spicy dishes.
Tomato Basil Salad Recipe
Ingredients: 2 fresh TOMATOES (diced) ½ cup BASIL (chopped) ¼ cup FETA CHEESE (crumbled) 1 Tbsp OLIVE OIL 1 tsp BALSAMIC VINEGAR SALT and PEPPER, to taste
Creamy Cucumber Salad Recipe
Ingredients: 2 SALAD CUCUMBERS (diced) ½ LEMON (juice and zest) ¼ cup GREEK YOGURT 1 tsp DILL SALT and PEPPER, to taste
Give these salad ideas a go and let me know what you think, and bon appétit!
This is a super simple beet greens recipe. If you purchase beets with the greens intact, don’t throw those greens away! You can cook up a tasty dish using the beet greens (and if you don’t buy beets with the greens, then you need to make an adjustment in your shopping habit).
Beet Greens Recipe Ingredients:
1 bunch BEET GREENS ½ RED ONION (chopped) 1/3 RED BELL PEPPER (chopped) 2 cloves GARLIC (thinly sliced) 2 Tbsp OLIVE OIL SALT (to taste) PEPPER (to taste) LEMON JUICE or VINEGAR (optional)
Buy beet roots with the greens for two great ingredients.
How to make Beet Greens
Remove the greens from the root and wash thoroughly because greens always seem to need a good washing, especially beet greens. I like to separate the green leaf from the thicker stem since the leafy greens will need far less time to cook. Heat 2 Tbsp of olive oil on med-med high heat. When the oil is hot, add onions and garlic.
I chop the onion big and the garlic thin. Stir for a minute and then add the red bell pepper and stir for a few minutes more. I use about a third of a red pepper, not too much, because it’s more for color than to influence the taste of the dish. The stems are a nice contrast to the dark greens.
Add a little water if needed, but not too much, the greens will release plenty of water. Add the beet green stems. These will soften pretty fast, so a minute or two will be plenty of time Remember, overcooked veggies are a drag, man! Add the leafy greens.
Initially, I don’t mix the greens with the ingredients. I just cover the skillet for a minute or two and give the greens time to wilt. Remove the lid and stir, then add salt and pepper to taste and stir a minute more. That’s about when they’re ready. Camera Girl likes to add a splash of lemon, and vinegar goes great with greens, too. Remove from heat and serve hot.
Beet greens make a great side, especially with chicken or a cheap cut of meat. I like to serve greens as a main dish over quinoa, which is a seed that acts like a grain and is an excellent source of protein. (Check current prices for quinoa on Amazon.)
These quick beet greens make a perfect side dish for all kinds of meals, especially quick cook dishes like fish and kielbasa, or if you want to be a little less carnivorous, pair these greens with a side of beans and top with a soft-yolk egg. The yolk makes a great sauce!
Give these healthy beet greens recipes a try and let me know what you think, and bon appétit!
For another beet dish, try this Roasted Beet and Quinoa Recipe.
Quinoa with roasted root vegetables.
Thanks For Watching Our Recipe Videos!
Thanks for checking out our beet green recipes, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
. I might get one if I see it in the thrift store, and I’m feeling a bit richy-rich.
