Because I’ve been known to eat a Thanksgiving meal that consists almost entirely of mashed potatoes and gravy, I replace the cream and some of the butter in the recipe with an aromatic garlic and chile infused broth that I cook the potatoes in, resulting in lighter mashed potatoes that are BIG on flavor. Look for a smoky BBQ seasoning that does not contain sugar.
When I asked locals which Tucson centric recipes they would most like to see included in my cookbook quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo. This is a great make ahead recipe for workday lunches. At first glance salsa de chile fresco may look like pureed tomato sauce but it’s got a medium spicy kick of heat that will convince you otherwise.
I'm fascinated by the idea of roasting an entire head of cauliflower, so when I came across these adorable baby cauliflower at the market the wheels started turning. They make a visually stunning side dish, perfect on cold winter nights.You can substitute one large cauliflower if you can't find the little ones.
Molletes beat avocado toast any day! These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top. If you can't find bolillos at your local bakery, use a sweet French roll instead.
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips. This fun vegetarian recipe is an outtake from my cookbook, Taste of Tucson.
Recipe for Skillet Stuffing Shakshuka made with leftover stuffing and eggs in a smoky, tomato based sauce.
A pumpkin pie spiced baked oatmeal breakfast casserole infused with bits of actual leftover pumpkin pie.
To help us carbo-load for the long trek through the neighborhood, my mother would prepare her standard pre-trick-or-treat meal of Kraft's boxed spaghetti dinner. We loved it. This recipe is almost as easy to throw together before going out. It's also quite a bit spookier looking, yet elegant enough to serve at a Halloween themed adult dinner party. Try challenging kids who think "weird "mushrooms and black pasta are too creepy to eat to a fun Halloween dinner game where they have to try it anyway. I'm betting that this spooky Carbonara, (or "Bacon and Egg & Cheese Pasta" as I like to refer to it), is sure to be a hit. For the black pasta I used Asian Organic Black Bean Spaghetti, which I found at my local market. It is considerably less expensive than the traditional black squid ink pasta, plus it's gluten free, with only 17 carbs per serving, making it a nice counter-balance to all of the sugar you'll probably be eating later on.
Walnuts are less expensive and easier to find than the traditional pine nuts and I think they taste even better, plus they're loaded with healthy fats. Spinach linguine keeps the pasta a lovely shade of green. This recipe originally was written for and published for Refinery29 as part of an article on easy pasta recipes. See the rest of the article here.
A healthy recipe for creamy, cheesy, supreme pizza flavored spaghetti squash, for the pizza flavors that you crave in cute single servings. They are fairly low in calories, very filling and taste like pizza. So it's win-win-win.
Not only is this warm, hearty dip vegetarian, it’s also low-carb and gluten free, so you can serve it at a party and not worry about everyone’s dietary needs too much, unless of course they don’t eat cheese, because this recipe is loaded with it. (Yay for cheese.) Serve with fresh zucchini, carrot and celery slices, pasta chips and/or crostini.
A healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a Sonoran style Mexican chipotle lime vinaigrette dressing. The Greek yogurt adds a little creaminess to the vinaigrette, so I recommend arranging it all pretty in bowl, then smooshing and swirling the whole thing together into a big mess before you eat it.
Start your day with this Tucson Sonoran style power breakfast. It's vegetarian yet high in protein, complex carbs and healthy fats.
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe. For a lower carb version of this dish, replace the pasta with an additional cup of chopped broccoli.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
This Thai Cauliflower "Fried Rice" with Coconut recipe is vegetarian yet high in protein and keto friendly. Cauliflower that has been pre-chopped into tiny rice-sized bits is my favorite new food product. It's almost indistinguishable from real rice in recipes, yet contains significantly less carbs, so it's perfect for grain-free and Paleo diets. If you want a little more protein just add about a half cup of diced cooked pork or chicken.Trader Joe's makes both fresh and organic frozen varieties, but if you can't find pre-riced cauliflower, pulse chopped cauliflower in a food processor for the same results. Be sure to use gluten free soy sauce (tamari) if you are sensitive.
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl. Prepare the grains according to package instructions unless otherwise noted. You can do this in advance and store the cooked grains in the refrigerator to save time later. Different varieties of the same grain have different cooking times so be sure to check the label. This recipe was originally written for, and published on Refinery29 as part of an article on easy and affordable grain bowls. Check out the rest of the recipes on the site.
In Dickens' "A Christmas Carol", Ebenezer Scrooge famously sat down to a bowl of gruel awaiting him, while ghosts sat in its wake. This was supposed to signify how miserable and miserly he was.I used to be a bit of a scrooge myself when it came to Thanksgiving dinner. I hate stuffing, I hate green bean casserole... and turkey tastes the same as it does on any other day. The only part of the meal that I looked forward to was the mashed potatoes, and the gravy which I'd use to smother the rest of that mess in.Then I met my husband. One of the first things that we did as a couple was come up with our own Thanksgiving ritual. Early Thanksgiving morning we go to the fancy supermarket on the other side of town and buy whatever we want. That first year it was Yellow Yukon potatoes for mashing, the white vegetarian gravy that comes in an envelope, Pillsbury Grands, good wine and something special for the cats.We've pretty much stuck with that, though every year we also select a new chili-pepper-heavy spice blend, incorporated in with spice blends from Thanksgivings past, which we mix with an unusual amount of butter and the broth from the potatoes to make the spiciest, creamiest mashed potatoes. We then stir the extra broth from the potatoes and a couple of crumbled vegetarian sausage patties into the gravy powder and serve up the whole thing as one wonderful, white, gloppy mess.Here's the recipe the best that I can relay it. We have so many spices that I can only say to use your own favorites and season to taste.
This Spicy and crunchy Sonoran style chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads. I've been trying to come up with a chicken salad recipe that I really like for a long time now. but it wasn't until I shot a photograph for the Food Network Kitchens illustrating a recipe that showcased their basic steps for making chicken salad, that I figured it out. Their recipe called for something oniony, something crunchy (like celery, apple, radish, sweet pickle slices or a combo), mayo and salt and pepper. It was a really good basic guideline for me to start with This recipe is Paleo, low-carb and gluten free.