Big Mac Salad

 This was pretty darn good. I made it as a jarred salad. I am trying to eat more beef these days because I am low on iron and protein, but this could probably be made with fork-mashed chick peas instead or maybe tofu crumbles for vegetarians but it wouldn’t be as good. 

Adapted From :  https://www.wholesomeyum.com/recipes/big-mac-salad-cheeseburger-salad-low-carb-gluten-free/

In each jar add: 

- 2T. Big Mac sauce (I used this recipe for 3 jars but might try another one with ketchup next time:

DRESSING:

• 1/2 cup mayonnaise 
• 2 tbsp dill pickles, diced
• 2 tsp mustard
• 1 tsp white vinegar
• 1/2 tsp smoked paprika 
• 1 1/2 tsp sugar 

- 2/3 cup ground beef cooked with salt, pepper and chili flakes

- 1/4 c. Shredded cheddar cheese (I use extra sharp or extra old) 

- 1 T. Minced white onion (maybe try more onion next time I couldn't really taste it)

- 1/3 cup minced or small dice dill pickle 

- 1/2 c. Diced tomato 

- fill with chopped lettuce (I used romaine) 

- add sesame seeds (I didn’t do this but should make it more Big Mac-y) 

Butternut Squash, Kale, and Crunchy Pepitas Taco

We are trying to eat more dairy-free! This was a qualified success in that 3 of us did enjoy this. The other one immediately asked us to remove the leaves, but after some prodding did eat one full taco (with leaves) before asking for something else. For a picky kid, that's pretty good. 

The porportions of the cashew crema are really off though, I am trying to fix it with this update. 

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Butternut Squash, Kale, and Crunchy Pepitas Taco 

from epicurious

Ingredients

1. Cashew Crema:
   • 2/3 cup raw cashews
   • 1/2 teaspoon cumin seeds (I just used cumin)
     
   • 3 tablespoons freshly squeezed lime juice
   • 2 tablespoons water
   • 1/2 teaspoon kosher salt
2. Pumpkin Seeds:
   • 2 teaspoons vegetable oil
   • 1/3 cup raw hulled pumpkin seeds
   • 1/4 teaspoon cayenne pepper (I left this out for the kids)
     
   • 1/4 teaspoon kosher salt
3. Filling:
   • 2 tablespoons vegetable oil
   • 3/4 cup finely chopped yellow onion
   • 1 clove garlic, minced
   • 3 cups 1/2-inch-diced butternut squash (1 very small squash)
     
   • 1 teaspoon chile powder (I left this out for the kids)
     
   • 2 teaspoons kosher salt
   • 4 cups finely chopped kale (1 bunch)
     
   • Corn tortillas, warmed, for serving
   • Chopped white onion, chopped fresh cilantro, and salsa of choice, for serving (optional)

   Preparation

1. To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
2. In a blender, combine the cashews, cumin, lime juice, water, and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Taste for seasonings and add more salt if desired. Pour into a serving bowl and set aside.
3. To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne (if using) and salt and set aside.
4. To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder (if using) and salt.
5. Add the kale and cook, stirring, for about 1 minute, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
6. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.

CRISPY ORANGE GINGER TOFU WITH BROCCOLI

We are trying to get more Iron into our diets as it seems like someone is always low on iron. This one looks like a good potential, with Iron in the tofu, vitamin C to help it absorb, and no dairy to block absorption. I made it as written, except used cauliflower, red pepper, and carrots instead of the brocolli. It was ok but I think next time needs more salt in the sauce for balance -- at least 2x the soy sauce. Also maybe leave the zest out for the kids?

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CRISPY ORANGE GINGER TOFU WITH BROCCOLI 

From Epicurious

Ingredients

• 1 lb. extra firm tofu
• 1 cup orange juice
• ¼-1/3 cup cornstarch, divided
• ¼ cup brown sugar
• 1 tbsp. soy sauce (NEXT TIME TRY 2)
  
• 1 tbsp. fresh grated ginger
• 2 garlic cloves, minced
• 1 tsp. orange zest (NEXT TIME TRY LEAVING OUT)
  
• vegetable oil
• 2 broccoli crowns, chopped (Instead of this I used 1 head cauliflower, 1/2 red bell pepper and 1/2 carrot)
  
• 2 scallions
• sesame seeds
• red pepper flakes (optional)

Preparation

1. Press tofu for 15-20 minutes (I JUST DRAINED THE TOFU ON A PLATE). Meanwhile, in small bowl or cup, dissolve 1½ tbsp. cornstarch in a few tablespoons of your orange juice. Set aside. Place remaining orange juice in a small saucepan, along with brown sugar, soy sauce, ginger, garlic and orange zest. Bring to a simmer and allow to cook for about 15 minutes. Stir in cornstarch mixture until completely blended. Remove from heat and set aside. Cut tofu into cubes and roll in remaining cornstarch to coat. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. Add tofu cubes and cook a few minutes on each side, until browned and crispy. Transfer to paper towel to drain. Steam or boil broccoli florets to desired tenderness. Return tofu to skillet, along with broccoli and sauce. Toss everything to coat. Serve over rice, topped with scallions, sesame seeds, and red pepper flakes