Protein Packed Twice Baked Potatoes (Vegetarian)

Protein? Without meat? Krystal, c’mon.

Y’all c’mon. In case you have not noticed a lot less meat is being consumed in my tiny household. A couple months ago I started having an odd aversion to chicken(no, I am not pregnant). I’m very in tune with my body and its cravings and dislikes. When I crave eggs I fry up an egg and eat it. So, when chicken became repulsive and I was still traumatized by seafood – vegetarian became much more dominant in my life, and since Kyle can’t cook his as well. I have been participating in meatless Monday for months now and at least 2 other dishes for any given week are also vegetarian. I have been challenged for new recipes that are unique, tasty, and still have an appropriate amount of protein. I have muscle dystrophy (muscle wasting) I need protein in my diet – it’s not negotiable. On average, I try to stay around 60-75g of protein a day.

Greek Yogurt!

If you have not tried subbing out mayo/sour cream with greek yogurt you are missing out. I swear it is good! AND packed with protein! Now, my secret is to still mix in a tiny amount of sour cream or mayo whichever the recipe called for with the greek yogurt because you will get less of that tang. I promise if you get a good quality greek yogurt and put it in a sauce or dip you may be able to tell the difference but it will not be bad! I used a cup of greek yogurt in these bad boys with just a couple tablespoons of sour cream. Delicious!

I ate these for lunch all week. Each HALF is as follows: 15g protein, 10g fat, 15g carbs.

Ingredients – 4 Servings
2 Large Russet Potatoes
1 Cup Greek Yogurt (I use Fage)
2 TBSP Sour Cream
1 TBSP Butter
1/4 Cup Parmesan Cheese
1 1/2 Cup Broccoli – chopped finely
1 Cup Spinach – chopped finely
S&P
Garlic Powder

How To

Line a baking pan with foil. Get your oven set to 450 degrees. Poke holes all around your potatoes and pop in the oven for 25 minutes, take them out coat in olive oil and sea salt and bake in for 20 minutes.
All other ingredients go in a large mixing bowl.
When the potatoes are down let them cool……or don’t like me and burn your fingers off. You’ll want to cut them horizontally and scoop out the filling into your bowl with all the goodies. Give everything a quick mash, stir, and then the filling goes back into the potato skins….add some extra cheese and cook for another 10-15 just so your small broccoli florets cook.

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Healthy, fast, and veggie.

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Vegetarian Coconut Curry

I have been making curry for a long time and every time I do I get these weird ass looks from people. Like, are we not in America? I don’t talk shit about your “Chinese” food……even though orange chicken from Panda Express is not authentic, Kyle. I can have any cuisine I want delivered to my door in a matter of minutes. America is a mixing pot of foods, hello! How are there so many people out there AND that I apparently know that have not had curry?! The real question is why have you waited so long to provide a recipe, Krystal?
Fine.

I just recently started using coconut milk. I know I know, vegan/vegetarian friends I am an awful person, but I have now seen the light. Another weird food people seem to be terrified of. You guys, unless you are allergic to coconut like my mother claims to be you must put coconut milk in this recipe or I will not speak to you. Coconut milk is luxurious, smooth, and adds a creamy component you never thought you needed and will never be able to live without. It does NOT make your dish taste like coconut, it does NOT taste like the coconut I guarantee most are familiar with because although Malibu rum is delicious it is not the real flavor of coconut…….Krystal.

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Now, let us discuss curry. “Curry” is a mix of spices made up mainly of: curry leaf, coriander, turmeric, cumin, fenugreek, and chili peppers. I made this particular recipe with a yellow curry blend as it is the only blend Raleys sells…….because it’s not spicy and let’s be honest not too out of the norm. Curry comes in all different colors and spice levels though, and even I have yet to venture out and make those on my own. I do order red, yellow, and green curry when me and the other girl at work order Indian/Thai. You can, of course make your own blend, but no thank you for me. The spices in this blend are perfect as there really isn’t too much of any one spice to overpower the others.
Curry is set it and forget it for at LEAST a few hours. It’s stew but 100000 times better. This is an ultimate comfort dish for us and a staple. I make curry of different variations several times a month.

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Please don’t mind my giant tub of pink salt my dad brought me. Yay Costco!

 

Please please PLEASE get out of your comfort zone and make this. When you do post it. Even if you hate it and feed it to your dog…..tell me!

Recipe (Finally)

Ingredients
1 Can of Coconut Milk
4 Tablespoons Curry Powder of your choosing
2 Tablespoons of Kerrygold butter
1 Tablespoon Avocado Oil
1 Medium Yellow Onion
1/2-1 Cup Veggie Stock
2 Cloves of Garlic
1 Can of Chickpeas
10-15 Small Golden Potatoes cut in quarters
3 Carrots
Green onions or cilantro, jalapeno, lime, and a runny egg for garnish if you so choose.

Saute your onions and carrots in the butter and avocado oil and once they are golden in color add your garlic to cook for 1-2 minutes. Add your curry powder to really wake up the spices, and then add the entire can of coconut milk to the pan. Mix and get all the goodness off the bottom of the pan. Now, when to add the chickpeas is a personal opinion. I personally like them to simmer for the few hours with the potatoes and carrots, but some people prefer them to maintain their body and then you would want to add them about an hour before serving. Add potatoes, salt and pepper. Because potatoes soak up so much flavor/fluid I added half cup of veggie stock which made the curry initially too thin BUT once this simmers for a few hours it is perfect. Consistency is very similar to a beef stew that has marinated all day. Remember you can add whatever you want to this! I simmer mine on low heat for 4 hours and everything comes out magical.

Serve over rice or even more veggies!

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Grown Up Ramen

I am fairly confident that I ate Ramen in moderation growing up. I was not obsessed with it as so many people my age were. My husband would quite literally live off of Ramen if I allowed him to, and not the good Ramen you buy at a reputable restaurant but the crunchy noodles that come in plastic packages for .10 cents.

My fondest memory of Ramen comes from preparing a bowl of it with my aunt. My aunt always had the “cool foods” aka name brand foods AND real soda….these were cool things as a child, okay? I have no idea what we added to the crunchy packages of noodles that day to make them awesome, but I remember thinking how strange it was to add more food to an item that you are supposed to eat solo. Well, Ramen is not meant to be just noodles and broth I am well aware of that now.

Ramen comes down to the broth. If you are a hermit like me and stay at home most weekends it is perfect because the broth can simmer all day long. Or if you are not a hermit and also not afraid of your crockpot you can achieve the same goal. Winning! I made my own broth for this recipe, but I still used the crunchy noodles from the cheap plastic bags that only costs me .10cents….nothing else really compares.

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Recipe for Broth

6 Cups Water
2 Tablespoons Miso Paste
2 Tablespoons Soy Sauce
2 Tablespoons Ponzu Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Siracha
1 Yellow Onion Cut in Half (just throw it in)
4 Carrots (again, throw in)
3 Cloves Garlic
4 Stalks Celery
1/2 Jalapeno
*Simmer at minimum 4 hours…..6-8 is ideal*

Recipe for MY Ramen (pictured above)

Want to know what is so great about Ramen? You can put whatever you want in it! Whatever! Customize it to your liking, and if you do not like mine then do not make it that way. How easy is that?

Instructions

Boil crunchy weird noodles in broth for 5 minutes.

Toppings
Green onion
Sliced Jalapeno
Siracha
Sauteed Mushrooms
Bean Sprouts
Crispy Tofu (Put a cast iron skillet on top of extra firm tofu wrapped in a paper towel, you want to get as much moisture out as possible, and then slice, fry in butter/oil in cast iron skillet – done)
Black Sesame Seeds

 

Make some super weird Ramen like a grown up and tell me what you put in it!!!

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Crispy Bean Tacos with Avocado Sauce

Sometimes……a lot of times…. I feel like this blog should have been named Wine, Whisk, Bliss, and Tacos. Tacos got kicked out though simply for the rhyming issue.

Our house eats tacos at least once a week. Yes. No shame in our game. Kyle and I have been eating less meat the last few months, well, mainly I just haven’t been cooking a lot of meat products and Kyle is forced to go along with it because he can’t cook. An easy dinner for when you just don’t feel like cooking but don’t want to eat out is always bean burritos. Open some beans, saute some veggies, add a little cheese (or a lot if you’re me) and throw in the oven for 20 minutes or so. Done. Dammit I just gave away a recipe!

We did not have flour tortillas the other night so burritos were out of the question. We did have leftover corn tortillas.

I like crispy tacos. I don’t like mushy tacos. I also do not like mushy avocado. Overly ripe avocado is what you want for this sauce.

Avocado Cream Sauce

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Ingredients 

2 slightly over ripe avocados
Lime juice
1/2 cup sour cream
1 Clove Garlic
S&P

Put all these ingredients into a blender and blend away! I have made this before by substituting the sour cream with salsa verde and it is equally delicious and vegan.

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Crispy Bean Tacos

Ingredients


Refried Beans
Shredded Cheese (we are a Tilamook house)
Red Bell Pepper (sliced)
Red Onion (sliced)
Corn Tortillas
Avocado Oil

Slightly coat your pan with avocado oil you don’t want to deep fry these. Put beans, cheese, bell pepper, and red onion on one half of the tortilla, fold over, and then place in pan. Cook on each side until crispyness has been achieved.

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Serve with some salsa, hot sauce, and of course your avocado sauce.

This is a healthy poor girls meal. Tacos can use up leftover veggies very easily and they are tacos so everyone HAS to love them!

 

Veggie Mushroom Burger with Roasted Pepper Sauce

Yes, gurl.

I love veggie burgers. I do not care what kind of master cook you are, barbecue master for Jesus – whatever – veggie burgers are ALWAYS more flavorful and juicy than beef. Here come alllll the haters.

Well, make me a juicy delicious beef burger and maybe we can duke it out, but for now I will keep my veggie burgers fried in butter. Thanks.

This recipe was honestly just a lunch I threw together but the roasted pepper mayo was delicious so I figured I would share. I also had a lot of fun blistering peppers on my stove since the BBQ was off limits due to a horrendous storm taking tole on California this weekend. Sharing is caring.

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Oh, and a side coleslaw and mushrooms. Yes.

Recipe for Mayo

1 Cup of Good quality mayo (you could of course make your own, but I was too lazy)
Lemon Zest
Lemon Juice
Roasted Red Bell Pepper  ( I only had yellow, which was a shame as the color contrast would have been beautiful)
Garlic Powder
Chipotle Powder
Salt & Pepper
Avocado or Olive Oil

*Roasting bell peppers is not only easy but my favorite way to eat them….blister them on a grill or your gas range like me, scrape off the charred skin and enjoy!*

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-Now, as always I just throw everything in my blender at one time and pray it turns out, and it did! That easy, and I swear this sauce is the bomb. We ate it on the open face burgers, on the coleslaw and then the next day on our potato and egg hash. Just trust me. What else are you reading this blog for?

I paired the sauce with some shredded cabbage topped with avocado, green onion, and chipotle seasoning. Burgers are Morningstar but go ahead and have your meat patties, fools. Shrooms and cheese.

Vegan Potstickers

I am only posting these because they were not as much of an epic fail as I predicted. I have wanted to make potstickers for sometime, foolishly as I know they are $10 for a bag of 1,000. Yet, I had to try, because I am stupid.

I get to blame my husband for not buying mushrooms for these delicacies as they were the only ingredient I desperately needed. Kyle did earn points with his potsticker folding skills as they were superior to my own. Figures, the Irish guy can pinch potsticker dough.

Add mushrooms to your recipe.

Ingredients

Wonton Wrappers (you get a million in 1 package)
1 Head of Purple Cabbage thinly sliced
1 Carrot thinly sliced
Bean Sprouts (as many as you like)
1 bunch of green onion
MUSHROOMS
1/2 Jalapeno
1/4 Red Onion
1 clove of garlic
Sesame Oil
Soy Sauce
Sugar
Red Chili Flakes
Siracha
Avocado Oil

Instructions

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Slice, dice, and chop all your veggies then add them to a pan with avocado oil. The veggies only need to cook for about 5 minutes as you want them to still have crunch left.

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After my veggies cooked down I did realize they were too large for the wrappers so upon cooling I did chop the filling down to more manageable size pieces. Learn from my mistakes. Also, seriously wait til the filling is cool.

Once your filling is room temperature OR cooler begin filling the wrappers. 1 outer edge of the wrapper needs to be moistened with water so that after filling it can be “glued” together with the other side. I was awful at this. I could not get the classic pinch right, my nails kept breaking through the dough, and as always I tried to stuff my wrappers with too much goodness. Somehow Kyle made decent looking potstickers. We like our potstickers cripsy and not boiled. I place the potstickers in a pan with some avocado oil, crisped them up and placed about 4 tablespoons of water in the pan and covered.

Even though I missed my mushrooms terribly these were in fact delicious. I made a simple sauce of soy, sesame oil, siracha, rice wine vinegar, green onion, and red chili flakes for dipping. Potstickers/dumplings have endless possibilities, and I may or may not be making these again as it is pretty darn tempting to have them ready to go in my freezer. These were way better homemade, though.

Brussel Sprouts & Cranberries

The holidays are upon us!

Well, they will be when I decide to publish this. Currently, it is the day before Halloween but no one cares because Halloween is on a Monday this year so everyone was drunk yesterday. Also, drunk today if you are me.

Brussel Sprouts are a staple in our home. Kyle will eat them but I am honestly not convinced that he enjoys them nearly as much as myself. I am prepared for no one to like this article since I can count on one hand how many people I know that like the brussels. I will tell all the haters though that you probably just weren’t raised right. When I bring these babies to work I get these disgusted looks from coworkers and always a similar story: my grandma/mom/aunt always made brussel sprouts boiled and made us eat them. Boo hoo your childhood was tragic. Disaster number 1 would be to boil brussel sprouts as they deserve to be sauteed or roasted.

I have many recipes for the brussel: asian, spicy, butter & parm, brussel caesar salad etc. We will see how this recipe goes over before posting any further.

This is one of the easiest side dishes but impressive with the fun ingredients and colors. Just.Make.It.

Ingredients

Brussel Sprouts (I did about 3 cups)
2 Cloves Garlic
Olive Oil
Tablespoon Butter (you know I am the Kerrygold girl)
1/2 Cup Dried Cranberries
1/2 Cup Feta Cheese
Red Pepper Flakes
S&P

I sauteed the brussels in olive oil and butter – added my S&P, red pepper flakes and let these heifers cook.

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Added in cranberries when brussels were about 4-5 minutes away from being done. Taste the brussels as you go since everyone will have their own variation of “done”. I do not like mine mushy so I generally only cook them on medium for no longer than 10 minutes depending on how they were cut.

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When you are satisfied with the done-ness? of the brussels turn off the heat and toss in your feta to serve. Feta is not a good melting cheese so you want to serve this quickly after tossing everything together.

Final Thoughts 

Next time I think I am going to throw some roasted walnuts in here.

Perfect Holiday Dish.

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