Jason Wyrick Archives - Forks Over Knives

Garlic Hash Browns with Kale

Jason Wyrick — Mon, 03 Nov 2014 05:26:27 +0000

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible.

From 21 Day Weight Loss Kickstart

This recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

Yield: Serves 2

2 Yukon Gold potatoes, shredded
¼ teaspoon salt
½ teaspoon freshly ground black pepper
6 cloves garlic, minced
2 to 3 large kale leaves, shredded
Pinch of salt
Option: 2 cups shredded sweet potato instead of Yukon Gold potatoes

Instructions

Preheat your oven to 375° F. Rinse the shredded potatoes and pat them dry. Toss them with the salt and pepper. Spread the shredded potatoes on a baking sheet lined with a silicon baking mat. Bake the shredded potatoes for 10 minutes. Remove the sheet from the oven and toss the potatoes with the minced garlic, then spread them back on the mat. Return them to the oven and bake them 5 more minutes.
While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ⅛ inch of water and a pinch of salt in it. Do not replenish the water when it evaporates. It is only there to get the kale to quickly wilt. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it. Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.
Plate the crisped potatoes, top it with the kale, and serve. Option: Substitute 2 cups shredded sweet potato for the shredded Yukon Gold potatoes.

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Costa Rican Rice and Beans (Gallo Pinto)

Jason Wyrick — Wed, 12 Apr 2017 23:21:24 +0000

Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This dish, which translates to “painted rooster,” is a breakfast mainstay in Costa Rica. It is enhanced by a sofrito, a staple of Latin cuisine made from onion, bell pepper, and garlic.

Make it simpler: There are two easier versions of this recipe. One method is to forgo sautéing: simply bring the water to a boil and add the diced onions, peppers, and garlic to the water along with the rice. Alternatively, sauté the onions, peppers, and garlic and stir them into any leftover cooked rice that you have on hand.

Make it authentic: In Costa Rica, this dish is traditionally served with Salsa Lizano (available online), a tangy hot sauce that tastes more like black pepper than chile pepper. You can also serve gallo pinto topped with baked or sautéed plantain slices drizzled with lime juice—with or without Salsa Lizano.

Yield: Makes 2 servings

½ onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
¼ teaspoon salt
½ cup uncooked rice, rinsed and drained
¾ cup cooked or canned black beans, drained and rinsed
Hot sauce to taste

Instructions

Sauté the onions and bell peppers in a pot over medium heat, stirring frequently, for about 8 minutes or until the onions start to turn light brown and translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the onions from sticking to the pot.
Add the garlic and sauté for 1 minute more. Add 1 cup water and salt and bring the mixture to a boil.
Add the rice and return the mixture to a boil; cover the pot and reduce the heat to low. Cook the rice for about 20 minutes.
Remove from the heat, stir in the beans, and drizzle the Gallo Pinto with hot sauce.

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Dan Dan Mian Noodles

Jason Wyrick — Mon, 15 Jun 2015 20:27:17 +0000

This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili-vinegar soy sauce to the succulent noodles.

From 21-Day Weight Loss Kickstart

Find this recipe and other reader favorites in our roundup of crave-worthy vegan dishes.

Yield: Makes 2 Servings

8 ounces Chinese wheat noodles, udon noodles, or soba noodles
4 green onions, sliced
¼ cup pickled mustard greens or pickled cabbage
1½ teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon chili paste
1 teaspoon toasted sesame seeds

Instructions

Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.
Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.
Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds. Notes: Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook. Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds. The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles.

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Caldo Verde

Jason Wyrick — Mon, 20 Oct 2014 23:34:05 +0000

Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations—but I find this to be a hearty soup recipe that can be made and enjoyed year round.

From 21 Day Weightloss Kickstart

This Caldo Verde recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

Yield: Serves 2

4 cups water
½ yellow onion, chopped
4 medium potatoes, preferably Yukon Gold
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic
¼ teaspoon crushed red pepper (optional)
1 bunch kale, sliced
1 cup cooked, rinsed red beans

Instructions

Bring the water to a simmer.
Add the onion, potatoes, salt, pepper, garlic, and crushed red pepper, if desired. Simmer for 10 minutes, until the potatoes are soft.
Blend the ingredients with an immersion blender (or in a standard blender and then return to the pot).
Return the soup to a simmer. Add the kale to the simmering soup, cooking it for about 5 minutes.
Remove from the heat, then immediately stir in the red beans.

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Curried Tomato Lentil Soup (Shorba Addis)

Jason Wyrick — Thu, 05 Sep 2013 12:00:27 +0000

This recipe is based on an Ethiopian soup with a rich, deep curry flavor and complex textures. It’s easy to make in a big batch for the week ahead, but it’s so good, don’t expect it to last more than a couple of days.

From 21-Day Weight Loss Kickstart

Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App.

Yield: Serves 3

½ yellow onion, diced
1 small carrot, diced
1 teaspoon freshly grated ginger
3 cloves garlic, minced
1 tablespoon curry powder (berbere is preferable)
1 teaspoon fenugreek seeds
2½ cups vegetable broth
¼ cup tomato paste
¼ cup brown or green lentils
1 Yukon Gold potato, diced
¼ cup whole-wheat orzo pasta

Instructions

Over medium-high heat, sauté the onion until it is brown. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, and fenugreek, sautéing them for about 1 minute.
Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the soup to a simmer. Add the lentils and stir. Once the soup comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 minutes.
Add the potato and orzo; cook the soup, covered, for 5 more minutes. Chef’s Notes: Making It Simple: Bring the veggie broth and tomato paste to a simmer, making sure the tomato paste is thoroughly combined with the broth. Add the onion, carrot, garlic, ginger, curry, fenugreek, and lentils and proceed with the above recipe as if you had just added the lentils. The Gourmet Touch: This is an Ethiopian soup, so its flavor is best created using berbere—an Ethiopian curry mix. Core Concepts: The key to this soup is timing when you add the ingredients. Lentils require time to cook, while diced potatoes and orzo pasta need only a few minutes; these are best added to a soup during the last few minutes of cooking.

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Fettuccine with Grilled Asparagus, Peas, and Lemon

Jason Wyrick — Sun, 03 Mar 2013 23:35:17 +0000

Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.

From 21-Day Weight Loss Kickstart

Find this recipe and more 30-minute meals in the Forks Over Knives Recipe App.

Yield: Serves 2

6-8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
Pinch of coarse sea salt
Water
6 ounces fettuccine
2 tablespoons minced parsley
1 cup peas

Instructions

Toss the asparagus in the garlic, lemon juice, and salt.
Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it.
Cut the asparagus into 2-inch pieces.
Bring the water to a boil.
Boil the pasta until it is al dente.
Toss the cooked pasta with the asparagus, parsley, and peas.

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Veggie Enfrijoladas

Jason Wyrick — Fri, 18 Jan 2013 00:40:27 +0000

This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce instead of a chili sauce, hence the translation “in bean sauce.” They are so filling, you may be hard-pressed to finish one!

From 21-Day Weight Loss Kickstart

The Gourmet Touch: The anise seed is actually a substitute for mango leaves, which can be difficult to find. However, if you do find them, toast them for about 10 seconds and then add them to the bean sauce, using them as you would a bay leaf.

Photo by Eco-Vegan Gal

Yield: Serves 2

4 corn tortillas
½ yellow onion, diced
Water
2 cloves garlic, minced
2 cups cooked black beans, with liquid
¼ teaspoon salt
2 teaspoons chopped fresh oregano
Options: ¼ teaspoon anise seed; 1 chipotle in adobo sauce; 2 teaspoons smoked paprika or chili powder; 1 Roma tomato, diced

Instructions

Over medium heat, toast the tortillas in a dry pan for about 30 seconds per side, then set them aside.
Over medium-high heat, sauté the onion in a dry pan until it turns dark brown. Add a very thin layer of water to the pan, no more than 1⁄8 inch. Stir immediately. Reduce the heat to medium.
Add the garlic, sautéeing it for 1 minute.
Add the beans and liquid, salt, oregano, and any or all of the optional ingredients you desire. Simmer this for about 5 minutes, adding more water as the liquid cooks out.
Puree the beans and simmered ingredients, adding enough water to make a semi-thick sauce.
Place a tortilla on a plate and cover it with a quarter of the bean sauce.
Place another tortilla on top of this and cover it with another quarter of the bean sauce.
Repeat this for a second plate. Add diced tomato to garnish each serving.

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