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Any Hungry Husky

Category: Recipes

Pasta Con Ceci (v)

Pasta e Ceci (Italian Pasta and Chickpea Stew)

Ingredients:

  • 1 cup Cooked chickpeas (or 1 can, drained)
  • 2 tbsp Olive oil
  • 1 Onion, thinly sliced
  • 2 Garlic cloves, sliced
  • 1 cup Small pasta (elbows, shells, etc.)
  • Salt, black pepper, red pepper flakes
  • 1/4 cup Pistachios, chopped (optional for garnish)

Directions

  1. In a large pan, heat olive oil and cook onions with pinch of salt over medium heat. Stir until golden and soft (10-15 minutes).
  2. While onions cook, boil pasta in salted water until just tender. Drain, saving a bit of water.
  3. Add garlic to onions and cook for 2 minutes.
  4. Stir in chickpeas and a splash of pasta water. Season with salt, pepper, and red paper flakes.
  5. Add pasta to the pan and stir everything together. Add more water if too dry.
  6. Top with pistachios and a drizzle of olive oil.

 

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

Recipe by Elise Bauer

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

Applesauce Overnight Oats (v)

  • Cook Time: 3 hours
  • 1 serving
  • High in fiber and vitamin C

Ingredients:

  • 1 cup Oats
  • 1/2 cup Milk (dairy or non-dairy) 
  • 1 tbsp Chia seeds
  • 1/2 cup Applesauce

Directions

  1. Combine uncooked oats, milk, chia seeds, and applesauce in a cup or jar.
  2. Let sit in the refrigerator for at least 3 hours.

Tip: Customize with fruits, nuts, spices, sweeteners, or other toppings of your choice. 

Image Credit

No-Bake Chocolate Oat Cookies

  • Cook Time: 10 minutes
  • High in fiber and vitamins

Ingredients:

  • 2 cups Sugar
  • 8 tbsp Margarine or Butter
  • 1/2 cup Low-fat milk
  • 1/3 cup Baking cocoa
  • 3 cups Oats

Directions

  1. In a large saucepan, combine sugar, margarine, milk, and baking cocoa.
  2. Bring to boil over medium heat. Continue boiling for 3 minutes. Stir frequently.
  3. Remove from heat and stir in oats.
  4. Place tablespoonfuls of the mixture onto wax paper. Let stand until firm.

Tip: Substitute baking cocoa with peanut butter (stir in peanut butter in step 3)!

Image Credit 

Strawberry Oatmeal Bars (v)

  • Cook Time: 1 hour
  • 16 bars
  • High in vitamin C

Ingredients:

  • 1 cup Rolled oats
  • 3/4 cup Flour
  • 1/3 cup Brown sugar
  • 1/4 tsp Ground ginger
  • 1/4 tsp Salt
  • 2 cups Strawberries, diced
  • 1 tsp Cornstarch
  • 1 tbsp Lemon juice
  • 1 tbsp Granulated sugar
  • 6 tbsp Unsalted butter

Directions

  1. Preheat oven to 375 F.
  2. Line an 8×8 baking pan with parchment paper.
  3. In a bowl, combine oats, flour, brown sugar, ginger, and salt. Pour in melted butter and stir until it forms clumps.
  4. Set aside 1/2 cup of the crumbles and press the rest into an even layer in bottom of a pan. Press firmly.
  5. Scatter half of the berries over the layer. Sprinkle cornstarch, lemon juice, and 1/2 tbsp of granulated sugar on top. Scatter on remaining berries, remaining 1/2 tbsp of sugar, then the reserved crumbles.
  6. Bake for 35-40 minutes, Cool completely before serving.

 

Recipe from Well Plated by Erin

Banana Mug Cake (v)

 

  • Cook Time: 5 minutes
  • 1 Serving
  • High in fiber and potassium

Ingredients:

  • Pinch of ground cinnamon
  • 1/3 cup Mashed banana
  • 3 tbsp All-purpose flour
  • 1 tbsp Oil
  • 1 tbsp Almond milk
  • 1 tbsp Sugar
  • Pinch of salt
  • 1/2 tsp Baking powder

Optional:

  • 1 tbsp Chopped nuts
  • 1 tbsp Chocolate chips

Directions

  1. In a mug, whisk together banana, oil, milk, and sugar. Stir in flour, baking powder, salt, and cinnamon.
  2. If using, add in nuts and/or chocolate chips and fold in.
  3. Microwave for 80-120 seconds (80 seconds for a 1100W microwave).
  4. Remove and let cool for 3 minutes. Sprinkle salt on top and enjoy!

 

Recipe by Jessica in the Kitchen 

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 https://dieteticdirections.com/coconut-rice-beans-2/

 

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