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Any Hungry Husky

Category: Recipes

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.

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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

Bombay Toasties

Ingredients:

  • 1 Russet potato
  • 1/2 bunch Cilantro, chopped
  • 1/2 Green chili (optional)
  • 1 tsp each: Chili powder, cumin, salt
  • 1/4 tsp Turmeric (optional)
  • 1/2 cup Shredded cheese
  • White bread
  • 1 tbsp Butter (or ghee or oil)

For Cilantro Chutney (blend until smooth):

  • 1/2 bunch Cilantro
  • 1/2 Green chili
  • 1/2 tsp Cumin
  • 1 tsp Lemon juice
  • Pinch Salt

Directions

  1. Microwave the potato until soft (~3 min). Let cool, peel, and mash in a bowl. Mix in cilantro, spices, and green chili.
  2. Heat a pan with little butter or oil.
  3. Toast one slice of bread. Toast second slice, flip it, and spread mashed potato on toasted side. Add cheese and top with the first slice (toasted side in).
  4. Cook sandwich until golden brown and cheese is melted.
  5. Serve with hot chutney on the side!

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

 

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

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

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