Broccoli Au Gratin Rice

• 1 cup white rice
• 1/3 cup cut spaghetti
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup chopped broccoli - fairly small
• 3 tbsp. butter
• 1 1/2 tsp. dried parsley flakes - crushed
• 1/4 tsp. granulated garlic
• 1/4 tsp. salt (I used kosher salt)
• 1/8 tsp. black pepper (I used a fine table grind)

1. In a wide skillet that has a lid, melt the butter. When the butter sizzles, add in the cut spaghetti. Keep stirring until it starts to brown a bit.
2. Turn the heat down to medium low and add in the rice and dried herbs. Stir and slowly add in the chicken broth.
3. Turn the heat up until it comes to a bubble, lid it, turn the heat down to low and cook for 10 minutes. Then add in the broccoli and stir.
4. Cook for about 5 minutes more and fold in the cheese until blended.  Your rice should be perfectly cooked and ready to plate.

Instant Pot Version

1.5 cups jasmine rice

2 cups chicken broth (or water + 1.5 tbsp bouillon)

1 to 1.5 cups chopped broccoli

1.5 tsp dried parsley

1/4 tsp granulated garlic

1/8 tsp black pepper

Salt

Cheese (optional)

Add rice and broth to instant pot and stir well. Chop broccoli and add on top of the rice, but do not stir. Close lid and set to 5 min and wait 15 min for a slow pressure release before venting remaining pressure. Open and stir in spices. Add salt to taste. Top with a sprinkle of cheddar cheese if desired.

Ground Beef Tacos

1 pound lean ground beef
1 teaspoon olive oil
1/2 cup diced onion
1/2 teaspoon ground cumin
1 tablespoon ancho chili powder
dash cayenne pepper
1 jalapeno, minced
2-3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/2 cup water
1 tablespoon concentrated tomato paste
1 teaspoon dried oregano
1/4 teaspoon salt
8 taco shells (hard or soft) 

Saute onion over medium-high heat in olive oil for 5-10 minutes until softened. Add cumin, cayenne and chili powder and stir for 5 seconds. Add garlic, jalapeno, red pepper flakes, and beef. Break the beef into large chunks, then add in water. Cook over medium heat, stirring frequently, for about 5 minutes or until the beef is cooked through. Add tomato paste, oregano and salt and simmer another 5-8 minutes.

Fill taco shells with beef and your favorite toppings.

Notes:
-I generally will add quite a bit more chili powder, cumin, oregano, cayenne and sometimes salt, than is listed above, so add more seasonings to taste.
-No tomato paste on hand? Try adding ketchup instead or use dried tomato powder

Use 2 packs tempeh

1 eggplant

1 onion 

Mango Cucumber Salsa

• 1 ripe but firm mango, diced
• 1 small cucumber, diced 
• 1/4 red onion, finely diced
• 1/4 cup packed cilantro, chopped
• juice of 1/2 lime + zest 
• 1 TBSP olive oil 
• sea salt to taste