Artichoke Shakshuka

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 (24 ounce) jar marinara sauce
• 1 (12 ounce) jar artichoke hearts, drained and quartered
• 6 to 8 large eggs
• Kosher salt and black pepper
• 1 cup crumbled feta or goat cheese
• 2 tablespoons chopped flat-leaf parsley

INSTRUCTIONS

1. 1. Preheat oven to 375 degrees F. with rack in center. 
2. Heat olive oil in a 10 inch cast-iron skillet over medium-high heat. When oil is shimmering, add onion and bell pepper and sauté until beginning to soften, about 5 minutes. Remove pan from heat and add marinara sauce and artichoke hearts. Crack eggs into sauce and sprinkle with generous pinches of salt and pepper. Sprinkle crumbled feta or goat cheese over pan. 
3. Transfer pan to oven and bake until egg whites are set but yolks are still slightly runny, 15 to 20 minutes. Scatter parsley over top before serving warm from skillet, family-style.

from halfbakedharvest.com

Coconut Sweet Potato Lentil Soup

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, chopped
• 1 inch fresh ginger, grated
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed
• 1 tablespoon yellow curry powder
• 1/2 teaspoon cayenne pepper, more or less to taste
• 4 cups low-sodium vegetable broth or water
• 3/4 cup dried red lentils
• kosher salt
• 1 can (14 ounce) coconut milk
• 2 cups baby spinach
• 2 cups cooked basmati rice
• 1/3 cup fresh cilantro, chopped, plus more for serving
• fresh Naan, for serving

INSTRUCTIONS

STOVE-TOP

1. 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute. 
2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender. 
3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

INSTANT POT

1. 1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute. 
2. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

from halfbakedharvest.com

Skillet Enchiladas

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 (28 ounce) can tomato sauce (or puree a 28 ounce can of tomatoes)
• 1 teaspoon oregano (I would do half next time)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt
• 1 (14.5 ounce) can refried beans
• 1/2 cup roasted red peppers, drained, from a jar
• 8 ounces (2 cups) shredded cheddar cheese, divided
• 4 ounces (1/2 cup) room temperature cream cheese, sour cream, or Greek yogurt
• 8 tortillas (I use grain-free Siete tortillas, but corn or flour are good options too!)
• Optional toppings: more sour cream, lime wedges, hot sauce, cilantro, cotija or feta cheese, pickled jalapeños, pickled red onions

DIRECTIONS

Preheat oven to 400°F.

In a 10-inch ovenproof skillet, warm 2 tablespoons olive oil over medium heat. Stir in 2 tablespoons flour and cook for about 30 seconds, until it clumps into a ball and starts to smell nutty.

Whisk in 1 (28 ounce) can tomato sauce, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder and 3/4 teaspoon kosher salt. Cook for 5 minutes, until thickened.

Meanwhile, add 1 (14.5 ounce) can refried beans, 1/2 cup chopped roasted red peppers, 1 cup shredded cheddar cheese, and 1/2 cup cream cheese, and 1/2 teaspoon salt to a large bowl and stir to combine. 

If using corn tortillas, wrap the stack in a damp paper towel and microwave for 25 seconds or until they’re pliable enough to roll without breaking them.

Add a little less than 1/4 cup of filling to each tortilla and roll up. Nestle down into the sauce, rolling the enchiladas around in the sauce as you add them, and pack the enchiladas as tightly together as you can. I fit six across the skillet, then one at the top and one at the bottom. As you add the enchiladas, scoop the sauce up from under them so that they are covered on top.

Top the enchiladas with the remaining 1 cup cheese and bake for 15 to 20 minutes, until the cheese is melted and the sauce is bubbling around the edges.

Allow to cool for at least 5 minutes, topping them with desired toppings as they cool. DIG IN!

Notes and Substitutions

• These are SO ADAPTABLE. Have some leftover chicken or steak or ground beef you want to add? GREAT! Don’t like refried beans? Use just meat + salsa + cream cheese or sour cream until you get a nice thick filling.
• Olive oil —>butter or any kind of oil
• Flour—> gluten-free flour, rice flour, tapioca flour
• Tomato sauce—> ANY canned tomato product works. OR, you can skip making the enchilada sauce entirely and just buy a 28 ounce can or jar of enchilada sauce! To do that, just skip making the tomato sauce entirely, pour a tiny bit of enchilada sauce in to cover the skillet, then proceed with adding the rolled tortillas to the skillet.
• All of the spices—> use any combo of these if you’re missing one or two things: dried thyme, cumin, cayenne (only 1/4 teaspoon), 2 fresh garlic cloves instead of powder.
• Refried beans—> there are so many different kinds, some with chiles, some spicy, it doesn’t matter which one you choose. You can also use black beans! Just smash them with a fork really well and add more salt.
• Roasted red peppers—> some sauteed spinach (or defrosted frozen spinach), chopped artichoke hearts from a can, corn, leftover roasted vegetables.
• Cheddar cheese—> mozzarella, pepperjack, any melty cheese!
• Cream cheese, sour cream, or Greek yogurt —> already gave you lots of options! Ricotta and cottage cheese are another two options, just make sure to drain them if there’s any excess liquid.
• Tortillas—> flour and Siete tortillas will get kind of soft and not hold up into a tortilla shape, but they’ll still be delicious!
• Toppings—> anything goes! Sour cream, salsa, pickled jalapeños, hot sauce, the usuals!

from carolinechambers.com

Coconut Curry Winter Vegetable Soup

• 1 tablespoon coconut or olive oil
• 1 small yellow onion, diced
• 4 garlic cloves, roughly chopped
• 2 heaping tablespoons red curry paste 
• 2 1/2 pounds root vegetables, roughly chopped (butternut, acorn, or kabocha squash, carrots, parsnips, sweet potatoes, etc.)
• 1 quart chicken or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon sriracha or 1/4 teaspoon red pepper flakes
• 1 tablespoon fish sauce
• 1 teaspoon ground cumin
• 1 (15-ounce) can coconut milk
• Juice of 1 lime
• Optional: cilantro, for garnish

For the stovetop:

Warm oil in a large heavy-bottomed pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add garlic and curry paste and continue cooking for 30 more seconds.

Add vegetables, stock, soy sauce, sriracha or red pepper flakes, fish sauce, and cumin, stirring to scrape up any bits that are stuck to the bottom of the pot. Raise heat to high to bring mixture to a boil, then reduce to low and cover. Cook for 20 minutes or until all vegetables are tender enough to blend.

For the Instant Pot:

Turn pot on Sauté mode and warm oil. Add onion and cook until softened, 2 to 3 minutes. Add garlic and curry paste and continue cooking for 30 more seconds. Turn Sauté mode off.

Add vegetables, stock, soy sauce, sriracha or red pepper flakes, fish sauce, and cumin, stirring to scrape up any bits that are stuck to the bottom of the pot. Close lid and turn steam valve to Sealing. Pressure cook on high for 10 minutes. Quick release the pressure by turning the steam valve to Venting. Remove lid. 

For both methods:

Blend with an immersion blender, or allow the soup to cool for several minutes and transfer to a blender. Blend in coconut milk and lime juice. Taste. Veggies have varying levels of sweetness/earthiness, so you need to taste the soup and see if it needs more salt (add more soy sauce or fish sauce!), acid (lime juice!), or heat (add more red pepper flakes or even some sriracha).

Garnish with cilantro and enjoy!

from carolinechambers.com

French White Wine & Mustard Chicken (slowcooker)

INGREDIENTS

• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1/3 cup heavy cream or canned full fat coconut milk
• 2 tablespoons dijon mustard
• 2 tablespoons grainy dijon mustard
• 2 shallots chopped
• 2 cloves garlic, minced or grated
• kosher salt and pepper
• 2 pounds boneless chicken breasts, skin on or off
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh chopped sage
• 2 tablespoons salted butter
• 1/3 cup freshly grated parmesan cheese
• 1/2 bunch kale, chopped
• mashed potatoes or steamed rice, for serving

US Customary – Metric

INSTRUCTIONS

SLOW COOKER

1. 1. In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper.
2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the butter.
3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the parmesan and kale, gently tossing to combine.
4. Serve the chicken over mashed potatoes or rice and spoon the creamy mustard sauce over top the chicken. Serve with additional herbs and parmesan.

from halfbakedharvest.com