Apple and walnut charoset

photo credit: https://cooking.nytimes.com/recipes/1020117-apple-and-walnut-haroseth

3 apples, chopped
1.5 cups walnut pieces, toasted in a 350 degree oven
1 tsp lemon juice
0.5 cup red wine
1.5 tsp cinnamon
1 T white sugar or honey


In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.

Breaded cauliflower

photo credit: https://www.jocooks.com/recipes/baked-breaded-cauliflower-florets

recipe adapted from: https://chocolatecoveredkatie.com/buffalo-cauliflower-wings-recipe/

1 large head cauliflower, cut into florets
avocado oil
1/4 cup flour

1/4 cup almond flour/meal
1/2 tsp garlic powder

1/4 tsp salt
1/4 cup plus 2T milk 
1 cup breadcrumbs

Preheat the oven to 425 F. Line a large baking dish with parchment. Toss florets with a little oil. Place in either a very large bowl or a large ziploc bag. Toss with the flour, almond flour, garlic powder, and salt until evenly coated. Add the milk and then the breadcrumbs to the cauliflower, and toss to coat. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes.

Matcha Latte

photo credit: https://gimmedelicious.com/diy-iced-matcha-latte

1 tsp matcha powder
4 oz vanilla almond milk
4 oz 2% milk
1 packet Splenda (or sugar)

1/4 tsp vanilla extract (optional)

Place matcha powder in a cup and dissolve in about 1 oz hot water. Add almond milk, regular milk, and sweetener. Microwave for 1 minute for a hot drink or add ice for a cold beverage.  Add vanilla extract if desired.

Beef and kale enchiladas

adapted from Joanna Gaines' Magnolia Table cookbook

photo credit: https://feverishnews.com/beef-enchiladas-from-magnolia-table

Notes: in the past I've needed significantly more enchilada sauce and it was easier to make it into a layered casserole than enchiladas if I used corn torillas bc they're not very bendable.

1 medium onion, finely chopped
1 pound ground beef

bunch of curly kale, washed and chopped
1 tbsp chili powder
1 tsp ground cumin
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
12 corn tortillas (or can use flour tortillas or a mix)
24 oz cups red enchilada sauce
2 cups grated Mexican blend or sharp Cheddar cheese (about 8 oz)
1/4 cup thinly sliced green onions, for serving

Preheat the oven to 350 F.

In a large skillet, heat 1 tsp oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Stir in the kale, chili powder, cumin, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles and half of the shredded cheese.

Coat bottom of pan with enchilada sauce, then layer on tortillas, meat mixture, and sauce, alternating with tortillas and then sauce on top.  Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.

Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 mins.  Sprinkle with sliced green onions.

Turmeric Latte

photo credit: https://www.hauteandhealthyliving.com/turmeric-latte-golden-milk

4 oz unsweetened vanilla almond milk
4 oz 2% milk
1/2 tsp turmeric
generous sprinkles of cinnamon and ginger (about 1/8 tsp each)
sprinkle of black pepper
1 packet Splenda (or 2 tsp honey)
1/2 tsp coconut oil (optional)

Warm almond milk and regular milk and stir in other ingredients.

Balsamic glazed Brussels sprouts

 photo credit: https://www.balancedlife-leslie.com/paleo-crispy-air-fryer-brussels-sprouts/

1-2 lbs Brussels sprouts
olive oil
balsamic vinegar
salt
pepper


Cut Brussels sprouts in half or quarters depending on size and toss in olive oil, salt, pepper, and balsamic vinegar (the latter generously). Air fry for 10-12 minutes on 400 degrees.

Sour Cream Chicken Enchiladas

photo credit and recipe adapted from: https://cooking.nytimes.com/recipes/1021037-sour-cream-chicken-enchiladas

cooking spray
2 (10-ounce) jars Whole Foods 365 roasted verde salsa
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
4 cups shredded chicken

1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese
10 (8-inch) soft flour tortillas

Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.

In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.

In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside. Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.

Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.