1. Start with the chicken. I used
1.5 lbs of chicken, use any cut you want. Drizzle with 1 tablespoon olive oil,
then season with 1 tablespoon each of garlic powder, onion powder, and paprika,
1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 teaspoons and a couple
generous pinches of salt. Add 1 tbsp yogurt and the juice of a lemon. Mix well
and let marinate ideally 2 hrs if possible. You can also use rotisserie chicken
if you want.
2. Bake, air fry, or sear and
finish in the oven at 400 degrees for 37 to 40 minutes or until cooked through.
Let it rest before slicing or dicing.
3.While the chicken cooks, make
the salad base. I used 2 thinly shredded romaine lettuce, 1/2 cup of dill
pickles, finely chopped, a very large handful chopped parsley. You can add
thinly sliced radishes or shredded cabbage if you want extra crunch.
4.You can use pickled turnips or
red onion here. To make my express pickled onions I just finely diced a medium
red onion and added it to a bowl with the juice of a lemon, a couple pinches
salt and 1/2 tbsp sumac. Mix a couple times over 5 mins.
5. For the yogurt sauce, process
1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic
cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and
a couple pinches salt.
6.Pour the yogurt sauce over
everything and toss well. Serve over pita, lavash, sourdough, or whatever you
want. Finish with lemon wedges, crumbled feta, and extra herbs if you’re
feeling fancy.
Send to someone you would crush
this with, and let me know on SHREDHAPPENS if you try it!
I never have beer on hand so we use broth. Definitely steps it up to have the onions and sauce!
Ingredients
10small brats or 5 big ones
1tablespoonvegetable oil
1mediumonion
1cup broth or beer
fine sea salt and black pepper
Instructions
Cut the onions: Quarter the onion and slice the quarters.
Sear the brats: Heat the pan and add the oil. Sear the brats on medium-high heat for about 3 minutes, flip using tongs, and cook on the other side for another 3 minutes.
Add the onions between the sausages and cook for about 2 minutes, until golden, stirring a few times.
Cook brats: Flip the sausages again, add beer or broth, cover, and cook on low heat for about 10 minutes, flipping again halfway. The internal temperature should read 160°F/ 71°C. If you don't have an instant-read thermometer, just cut one brat in the middle; it's easy to see if it's cooked through.
Make the sauce: Remove the brats, add salt and pepper to taste, and reduce the sauce for about 2 minutes. Return the sausages to the pan and turn them into the sauce. Serve immediately.
5. Chicken (preferably chicken breast) it’s easier to shred.
6. Shredded cheese. Your choice.
Cook the chicken until really tender. You should be able to shred easily.
Put it aside.
Save some of the broth in case you need it.
In a pot mix all the cans content. ( you prepare as much as you want) be sure you double or triple the number of cans. Always keeping the ratio. Over low heat, Add cans content one at a time, mixing all the time. Start with Ro Tel. It allows you to have a little more liquid. When that is done, add shredded chicken. Mix constantly while the mix cooks.
At this point if it’s a little too thick add some of the chicken broth.
Arrange tortilla chips on a baking tray, covering the bottom and around the tray. Ideally you don’t want to leave any holes with no chips.
With a ladle or spoon put the chicken mix on the chips covering evenly.
Then cover everything with a layer of cheese of your choice. Bake in the oven to melt the cheese.
150g (2 cup) high protein vegan yogurt (swap for soaked cashews + coconut yogurt or tahini + lemon juice)
1 Tbsp miso
2 tbsp nutritional yeast
Method
heat a glug of oil on a non stick pan over ow-medium heat. add onion, garlic ginger and let cook until the onions are translucent. add leeks and spin Bach and cook until the leeks are completely soft and the spinach wilted (add a splash of water if too dry)
while they cook make the cheesy sauce. blend yogurt, miso and nutritional yeast and set aside.
transfer 2/3 of the cooked veggies in a blender and blend with silken tofu, nooch and miso until creamy.
add the sauce back to the pan along with the butter beans, stir to warm through.
serve topped with the cheesy sauce, Lemon juice, drizzle of oil, crack of black pepper and basil.
to complete the meal make sure to add a source of carbs you like (e.g brown rice, white rice, seeded sourdough bread or quinoa)
2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)
1 1/2 pounds mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced
1 pound short pasta, such as ziti or cavatappi
2 tablespoons white miso
3/4 cup grated Parmesan, plus more for garnishing
1 tablespoon sherry or red wine vinegar, plus more to taste
1 tablespoon chopped parsley leaves and tender stems
Directions:
Bring a large pot of salted water to a boil.
Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.
Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)
When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.
When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.
Garnish with the parsley and more cheese; serve with a final drizzle of oil.
4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
2 tablespoons vegetable oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons butter, softened
5garlic cloves
1/2 cup heavy cream
1stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper
Directions
Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
