Donna's Confident Life

18/07/2023

17/07/2023

Vegetarian Chili

YIELDS:
6 - 8 serving(s)
PREP TIME:
10 mins
TOTAL TIME:
1 hr
CAL/SERV:
321
Ingredients
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 carrots, peeled and finely chopped
3 cloves garlic, minced
1 jalapeño, finely chopped
1 tbsp. tomato paste
1 (15.5-oz.) can pinto beans, drained and rinsed
1 (15.5-oz.) can black beans, drained and rinsed
1 (15.5-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can fire roasted tomatoes
3 c. low-sodium vegetable broth
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Shredded cheddar, for serving
Sour cream, for serving
Cilantro, for serving

Directions

Step 1
In a large pot over medium heat, heat olive oil. Add onion, bell pepper, and carrots. Sauté until soft, about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
Step 2
Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
Step 3
Bring to a boil then reduce heat and let simmer, 30 minutes.
Step 4
Serve with cheese, sour cream, and cilantro.

14/07/2023

Rainbow Roll

YIELDS:
2
PREP TIME:
10 mins
TOTAL TIME:
1 hr 30 mins
Ingredients
FOR RICE
2/3 c. sushi rice
2/3 c. water, plus more for rinsing
1 (2”) piece kombu (optional)
1 tbsp. unseasoned rice vinegar
2 tsp. sugar
Kosher salt
FOR SUSHI ROLLS
2 sheets nori
2 to 4 imitation crab sticks
1 Persian cucumber, seeds removed and julienned
1/2 avocado, sliced ¼” thick
6 slices thinly sliced raw salmon (1 oz. total)
6 slices thinly sliced raw tuna (1 oz. total)
6 slices thinly sliced raw yellowtail (1 oz. total)
Soy sauce, wasabi, and pickled ginger, for serving

Directions
MAKE RICE
Step 1
In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.
Step 2
In a rice cooker or medium saucepan, combine soaked rice, ⅔ cup water, and kombu, if using.
Step 3
If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard kombu.
Step 4
Spread rice on a small baking sheet or 13"-by-9" baking dish. In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.
ASSEMBLE SUSHI ROLLS
Step 1
On a bamboo sushi mat, arrange 1 nori sheet shiny-side up. Using wet fingertips, spread about 1 cup rice over surface of nori.
Step 2
Lay a piece of plastic wrap over entire bamboo mat, covering nori and rice. Place one palm on top of plastic, centered over nori and rice. Slide your other hand under bamboo mat and flip so plastic is on work surface. Lay mat back down on surface, then slide plastic onto mat (seeds should be facing down now). Pull edges of plastic to make sure they’re covering mat.
Step 3
Set 1 or 2 pieces of crab stick, depending on size, to cover long edge closest to you. Place half of cucumber and avocado slices next to crab.
Step 4
Use bamboo mat to roll nori over fillings, touching down on uncovered nori. Lift bamboo mat so it doesn’t get stuck inside roll, then continue rolling up to reach far edge of nori.
Step 5
Use mat to gently pinch and press roll to make sure it’s tight, then unroll bamboo mat and plastic. Repeat with remaining nori, rice, crab, cucumber, and avocado.
Step 6
Drape alternating slices of salmon, tuna, and yellowtail over top of rolls. Set a piece of plastic wrap over each roll and gently press to mold fish to sides. Cut each roll into 8 pieces. Serve immediately with soy sauce, wasabi, and ginger.

11/07/2023

Stuffed Acorn Squash

YIELDS:
6 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
1 hr 15 mins
CAL/SERV:
348
Ingredients
3 small acorn squash
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 c. farro
2 c. plus 2 tablespoons apple cider, divided
2 sprigs fresh thyme
1/2 lb. sweet Italian sausage
1/2 yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 tbsp. fresh thyme, chopped
1 bunch lacinato kale, stems removed and chopped

Directions
Step 1
Preheat oven to 400°. Cut each end off squash and halve.
Step 2
Use a spoon to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and pepper and roast until tender, 30-35 minutes.
Step 3
Meanwhile, make farro: in a medium sauce pan, combine farro with 2 cups cider, 1 cup water, and thyme sprigs. Bring to a simmer and cook, stirring occasionally, until liquid is evaporated and farro is tender, 25 to 30 minutes. If your liquid is evaporated and farro is not yet tender, add more water a ¼ cup at a time. Remove thyme sprigs.
Step 4
Meanwhile, make filling: in a large skillet over medium heat, heat remaining oil. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally until golden and cooked through, 5 minutes. Remove sausage with a slotted spoon onto a paper-towel lined plate.
Step 5
Drain most fat from the skillet, reserving about 1 tablespoon for cooking. Add onion and celery and cook until soft, 6 minutes. Season with salt and pepper. Add garlic and chopped thyme and cook until fragrant, 1 minute more.
Step 6
Add kale and cook, stirring frequently. Add remaining 2 tablespoons cider after 4 minutes of cooking, then cook 4 minutes more, or until kale is tender.
Step 7
Add cooked farro and sausage to skillet with vegetables and stir to combine. Taste and adjust seasoning as needed. Divide mixture among the 6 squash halves. Switch oven to broil and broil until tops are golden and filling is warmed, 2 to 3 minutes.

17/06/2023

*Sesame Beef with Gochujang Udon Noodles*

INGREDIENTS:

400g skirt beef steak
2 tsp sesame oil
400g udon noodles
50g unsalted butter, chopped
150g mixed Asian mushrooms, sliced
1/4 cup gochujang ( Korean fermented chilli paste )
1 tbs tomato sauce
120g baby spinach leaves
1 bunch broccolini, cut in half on the diagonal, blanched
Chopped nori & toasted sesame seeds, to serve

METHOD:

1. Place the skirt steak on a large oven tray, season with salt flakes and drizzle with the sesame oil. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.
2. Cook the udon noodles according to packet instructions, reserving 1 cup ( 250ml ) of noodle water.
3. Heat a lightly greased barbecue or chargrill pan over high heat. Grill the steak for 3-4 minutes on each side until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10 -12 minutes.
4. Meanwhile, heat half the butter in a large non - stick frypan over medium-high heat. Add the mushroom and cook for 2 - 3 minutes until golden. Remove and set aside. Add the gochujang and tomato sauce to the pan and cook, stirring, for 1 - 2 minutes until the gochujang is lightly caramelised. Add the noodle water and bring to a simmer, cooking for 2 - 3 minutes until the liquid is slightly reduced.
5. Add the noodles, spinach and remaining butter, and stir until spinach is wilted and noodles are coated in the sauce.
6. Divide noodles among serving plates, top with sliced steak, broccolini, mushroom and nori. Sprinkle with sesame seeds to serve.