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Any Hungry Husky

Category: Gluten Free

Texas Pinto Beans (gf)

  • Cook Time: 2h 15m
  • 8 servings
  • High protein and calcium

Ingredients:

  • 1 lb Dry pinto beans (rinsed)
  • 1 (29 oz) can Chicken broth
  • 1 Onion (chopped)
  • 1 Jalapeño (chopped)
  • 2 Cloves garlic (minced)
  • 1/2 cup Green salsa
  • 1 tsp Cumin
  • 1/2 tsp Black pepper
  • Water

Directions

  1. In a large pot, combine pinto beans, chicken broth, onion, jalapeño, garlic, salsa, cumin, and pepper.
  2. Bring to a boil, reduce heat to medium-low, and continue cooking for 2-3 hours, or until beans are tender. Stir often. Add water as needed to keep beans moist.

Credit 

Yellow Jasmine Rice (gf)

Yellow jasmine rice in a bowl on top of a table cloth.

 

  • Cook Time: 3 hours
  • 4 servings
  • High in antioxidants

Ingredients:

  • 2 cups Jasmine rice (uncooked)
  • 2 Cloves garlic (minced)
  • 2 tbsp Butter
  • 1 tsp Turmeric
  • 1/4 tsp Cumin
  • 1/8 tsp Cinnamon
  • 3 cups Chicken broth
  • 1 Bay leaf (optional)

Directions

  1. In a medium pot, add butter, garlic, turmeric, cumin, and cinnamon. Sauté over medium heat for 1-2 minutes.
  2. Add uncooked rice. Stir and cook over medium heat for 2 minutes. You may hear a popping noise as the rice toasts.
  3. Add chicken broth and bay leaf. Cover and bring to a boil over high heat.
  4. As soon as it reaches a full boil, reduce heat to low and simmer, covered, for 20 minutes.
  5. Turn off heat and let rest, covered, for 10 minutes. Fluff with fork and serve.

Credit

Roasted Gochujang Butter Cabbage (gf)

Ingredients:

  • 1 small Head of cabbage, cut into 4 wedges
  • 2 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Butter, softened

Directions

  1. Preheat oven to 400 F.
  2. Mix gochujang and butter together in a bowl until smooth.
  3. Spread butter mix on all sides of cabbage wedges.
  4. Place wedges on a baking sheet and roast for 15 min.
  5. Flip wedges and roast for another 15 min, or until soft and golden.

Recipe by Marria’s Kitchen

Spanish Tomato Chickpea Stew (v, gf)

Ingredients:

  • 2 cups Cooked chickpeas (or 1 can, drained)
  • 2 tbsp Olive oil
  • 1/2 Onion, diced
  • 3 Garlic cloves, thinly sliced
  • 1 tsp Paprika
  • 1 can (14.5 oz) Diced tomatoes (or 1 cup tomato purée)
  • Pinch of salt
  • 1/4 cup Fresh parsley, chopped

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Cook onion and garlic for 3-5 min until soft.
  3. Stir in chickpeas, paprika, and salt. Cook for 1 min.
  4. Add tomatoes and simmer for 5-10 min.
  5. Taste and adjust seasoning. Top with parsley and a little more olive oil.

Recipe by Marria’s Kitchen

Simmered Rapini (v, gf)

Sauteed Rapini (Broccoli Rabe)

Ingredients:

  • 1 bunch Rapini (or collard greens or chard)
  • 1 tbsp Olive oil
  • ½ Onion, diced
  • 1-2 Garlic cloves, minced
  • 1 can (14.5 oz) Diced tomatoes
  • 1/2 can Water (fill tomato can halfway)
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Red pepper flakes (optional for heat!)

Directions

  1. Chop greens into 2-inch pieces.
  2. In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook for 3-5 min until soft and slightly transparent.
  3. Add chopped greens, stir, and cook for another 3-4 min.
  4. Bring to a boil, then lower heat to a simmer.
  5. Stir in pepper and red pepper flakes. Place lid and cook for 20 min. Check every 5 min to make sure it’s not drying out. Add water if needed.
  6. Taste and adjust seasonings. If greens are tough, cook a little longer.

Recipe by Marria’s Kitchen

Image Credit

 

Tomatillo Salsa Verde (v, gf)

Tomatillo Salsa Verde in a bowl with tortilla chips in the background

  • Cook Time: 35 minutes
  • 12 servings
  • High in vitamin C

Ingredients:

  • 1 1/2 lb Tomatillos (about 12 medium)
  • 1/2 cup Chopped white onion
  • 2 cloves Garlic
  • 1/2 cup Chopped cilantro
  • 1 tbsp Lime juice
  • 2 Jalapeño or serrano peppers, stemmed, seeded, and chopped
  • Salt

Directions

  1. Place tomatillos in a saucepan and cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos.
  2. Combine tomatillos and other ingredients in blender and pulse until finely chopped and mixed. Season with salt to taste.
  3. To store, cool, then refrigerate.

Ways to Enjoy

  • Serve with tortilla chips
  • Use as toppings for tacos, quesadillas, or nachos
  • Pair it with grilled chicken, fish, or steak
  • Mix into scrambled eggs

Credit

Simmered Rapini (v, gf)

Sauteed Rapini (Broccoli Rabe)

Ingredients:

  • 1 bunch Rapini (or collard greens or chard)
  • 1 tbsp Olive oil
  • 1/2 Onion, diced
  • 1-2 Garlic cloves, minced
  • 1 can (14.5 oz) Diced tomatoes
  • 1/2 can Water (fill tomato can halfway)
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Red pepper flakes (optional for heat!)

Directions

  1. Chop greens into 2-inch pieces.
  2. In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook for 3-5 minutes until soft and slightly transparent.
  3. Add chopped greens, stir, and cook for another 3-4 minutes.
  4. . Bring to a boil, then lower heat to a simmer.
  5. Stir in pepper and red pepper flakes. Place lid and cook for 20 minutes. Check every 5 minutes to make sure it’s not drying out. Add water if needed.
  6. Taste and adjust seasonings. If greens are tough, cook a little longer.

Recipe by Marria’s Kitchen 

Image Credit

Beet Quinoa Nourish Bowl (v, gf)

Ingredients:

Beets + beet greens

Onion

Your choice of nut

Quinoa

Directions & How to cook beets:

1. Add ¼ cup of rinsed quinoa and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for 20 minutes or until fluffy.

2. Rinse the beets and beet greens. Separate the beet greens from the beets.

3. Chop the beets into chunks.

  • a. If you have an oven, place the beets on a baking tray. Roast (bake) for about 30 minutes at 350 degrees F.
  • b. If you have a stove-top, place the beets and a splash of water in a pan over medium-high heat. Cover the pan with a lid. Cook until soft for about 10-12 minutes. Watch closely and stir occasionally.

4. Tear or chop the beet greens into pieces. Set aside.

5. Remove the outer layer of the onion. Chop as much onion as you like into fine pieces.

6. Add the greens, onion, and a splash of water in a pan over medium-high heat. Cover with lid. Cook for about 3 minutes. Remove the lid to let excess water evaporate.

7. Chop the nuts into rough pieces.

8. Combine as much as you would like together.

 

Made possible in part by the Mary Gates Scholarship

Bok Choy Black Bean Rice Nourish Bowl (v, gf)

Ingredients

Bok choy

Canned coconut milk, 14-ounce

Onion

Black beans, canned

Rice

Directions:

1. Add ½ cup of rice and 1 cup of coconut milk to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 15 minutes.

2. Rinse the bok choy. Separate the bok choy stems and leaves. Chop the stems into small pieces.

3. Remove the outer layer of the onion. Chop as much onion as you like into fine pieces.

4. Stir in the bok choy stems and onion into the pot of (almost cooked) rice. Let cook for about 5 minutes.

5. Drain and rinse the black beans.

6. Stir in the black beans and bok choy leaves.

7. Let sit over low heat until warm and the leaves have softened.

Sources:

Recipe adapted from Coconut Rice & Beans by Dietetic Directions

 

Made possible in part by the Mary Gates Scholarship

No-Cook Chard Wraps (gf)

Ingredients

Rice

Rainbow chard

Lemon (juice)

Radish + radish greens

Salmon (or beans), canned

Oregano (optional)

Directions:

1. Add ¼ cup of rice and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 20 minutes.

2. Rinse the radishes and radish greens. Separate the radishes from the radish greens. Chop the radishes into slivers. Tear or chop the radish greens into small pieces.

3. Drain and rinse the salmon/beans.

4. Rinse the lemon and cut in half. Squeeze the lemon into a small bowl. Remove any seeds.

5. Mix the radish greens, radish slivers, 2 Tablespoons of lemon juice, salmon/beans, and cooked rice in a bowl. If using oregano, add.

6. Rinse the rainbow chard. Lay a rainbow chard leaf flat. Cut along both sides of the colored stem. Remove the stem. The leaf should be in two long pieces now.

7. Spoon the mixture into the middles of the rainbow chard leaf halves. Roll.

Alternatively, how to cook radishes:

1. Rinse radishes and radish greens. Separate the radishes from the radish greens. Cut radishes into equally sized pieces. Set the radish greens aside to eat fresh or quickly steamed in a pan.

2. If using oregano, sprinkle over the radishes.

To cook:

a. If you have an oven, place the radishes on a baking tray. Roast (bake) at 400 degrees F for about 30 minutes.

b. If you have a stove-top, place the radishes and a splash of water in a pan over medium-high heat. Cover the pan. Watch closely and stir occasionally. Cook until soft for about 10-12 minutes.

Made possible in part by the Mary Gates Scholarship