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I adapted this from a recipe I found on Lucky Magazine’s website. Mmmm, delicious peanut butter!
Ingredients:
1 garlic clove
1 small piece fresh peeled ginger
1/2 cup smooth peanut butter
2/3 cup warm water
1 1/2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp red wine vinegar
1/2 or 1 tsp sugar (to taste)
1/2 or 1 tsp red chili flakes (to taste)
12 oz package udon noodles
Directions:
For peanut butter sauce: add garlic, ginger, peanut butter, water, soy sauce, sesame oil, vinegar, sugar, and chili flakes into blender/food processor and blend until smooth.
Boil udon noodles as directed on package. Mix noodles with peanut butter sauce.
Makes about 6 servings, 350 calories each.
You can totally add stir-fry veggies or sliced hard boiled eggs to this dish. :)
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Got this one from AllRecipes. Mmm, delicious Stroganoff! Some minor tweaks: I reduced the cooking time (I found that 8 hours in the Crockpot is waaaay too long - the meat gets tough) and I added mushrooms for extra yumminess.
Ingredients:
1 lb cubed beef stew meat
1 can Campbell’s golden mushroom soup
1/2 cup chopped onion
1/4 cup chopped mushrooms
1 Tbsp Worcestershire sauce
1/4 cup water
4 oz cream cheese
cooked egg noodles
Directions:
Put beef, mushroom soup, onion, mushrooms, Worcestershire sauce, and water in Crockpot. Cook on low for 5-6 hours. When done, stir in cream cheese and let cook for a few min to melt. Serve over egg noodles.
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I stole this recipe from my mom…I’m not sure where she got it. She makes this soup to go with Thanksgiving dinner every year, and it’s always my favorite part of the meal. It’s so. damn. good. I’ve tried a few other pumpkin soups, but this one is my favorite by far.
Ingredients:
3 Tbsp butter
1 cup finely chopped onion
1 clove garlic, finely chopped
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground coriander
1/8 tsp crushed red pepper
3 cups water
3 chicken bouillon cubes
15 oz canned pumpkin
1 cup half-and-half
sour cream and chopped fresh chives (optional)
Directions:
Melt butter in large saucepan over medium-high heat. Add onion and garlic, and cook for 3-5 min or until tender. Stir in curry powder, salt, coriander, and crushed red pepper, and cook for 1 min. Add water and bouillon, and bring to a boil. Reduce heat to low and cook for 15-20 min, stirring occasionally. Stir in pumpkin and half-and-half, and cook for 5 min or until heated through. Do not boil.
Transfer mixture to food processor or blender, in batches if necessary. Blend until creamy (don’t blend too much or it will get foamy). If blending cools down the mixture too much, pour back into the saucepan and reheat (this isn’t usually a problem for me). Add salt & pepper to taste. Serve with dollop of sour cream and chives if desired.
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Recipe from here. This is a super easy way to make a tasty salmon dish. :)
Ingredients:
2 salmon fillets
1/2 tsp coarse black pepper
1 cup chopped strawberries, plus a little extra for topping
4 Tbsp balsamic vinegar
4 Tbsp water
4 Tbsp honey
Directions:
Preheat oven to 400.
In a small pot, combine strawberries, balsamic vinegar and water. Heat over medium-high heat and allow mixture to come to a boil and reduce by about half. Add honey, mixing to combine and allow mixture to reduce again. If you want, you can put the reduction in a blender or use a potato masher to make it less chunky at this stage, but I didn’t find it necessary.
Meanwhile, put salmon fillets on foil lined baking pan, sprinkle with pepper and cook in oven for 10-15 min until desired doneness is achieved. Serve salmon with reduction drizzled on top, with extra chopped strawberries if desired.
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This is a Rachel Ray recipe that I found on this blog. I’ve made only miniscule changes. Fair warning: it’ll be hard to go back to normal Sloppy Joes after you taste these!
Ingredients:
1 Tbsp olive oil
1/3 to 1/2 lb chorizo, casings removed, chopped
1lb ground pork
1 onion, finely chopped
2 cloves garlic, minced
2 tsp paprika
2 tsp ground coriander
1 tsp allspice
salt & pepper
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1/4 cup lime juice
1 cup chicken broth
8 oz can tomato sauce
4 hamburger buns
4 slices provolone cheese
pickle slices
Directions:
Heat olive oil in a large skillet over medium-high heat. Add chorizo and cook until browned, about 2 min. Add pork and cook until browned, 3-4 min. Stir in onion, garlic, paprika, coriander, and allspice. Season with salt & pepper. Cook for 5 min. Add brown sugar, Worcestershire sauce, lime juice and stir well. Add chicken broth and tomato sauce and simmer until thickened.
Lightly toast buns under the broiler. Divide meat mixture between the buns and put a slice of cheese on each. Broil until cheese melts. Top with pickles and serve.
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I stole this recipe from a coworker who brought it to the office last St. Patty’s Day. It has a nice minty flavor without tasting too overbearing, and the pudding gives it a nice soft texture. I likey!
Ingredients:
1 pkg white “moist” cake mix
1 pkg instant pistachio pudding
4 eggs
1/2 cup canola/vegetable oil
3/4 cup chocolate sauce
1 cup boiled hot water
3 Tbsp crème de menthe (the green kind - clear is boring!)
Directions:
Preheat oven to 325. Mix together cake mix, pudding, eggs, and oil. Take 3 Tbsp of water out of the boiled cup of a water and replace with 3 Tbsp of crème de menthe. Mix all ingredients together for about 5 minutes.
Pour half the batter into a well greased bundt pan. Add chocolate sauce to the remainder of the batter and do not mix! Pour the rest of the batter/chocolate sauce into the bundt pan — again, do not mix! This makes swirls of chocolate in the cake.
Bake 1 hour and wait about 20 minutes before removing cake from pan. Dust with powdered sugar or drizzle with chocolate sauce.
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(Recipe taken from here)
Best. meatloaf. ever. And super easy. I’ve made it with ground beef, turkey, and lamb, and all of them turned out great. (And the lamb was totally an accident…we thought it was beef.)
Meatloaf ingredients:
1 lb 85/15 ground beef (or turkey…or lamb…)
1 cup unseasoned dry bread crumbs
2 Tbsp chopped parsley
1/2 cup grated parmesan cheese
2 tsp salt
2 tsp Worcestershire sauce
1/2 tsp ground pepper
1/4 tsp ground nutmeg
1 egg, beaten
3/4 cup warm water
Glaze ingredients:
1/3 cup ketchup
2 1/2 tsp brown sugar
1 1/2 tsp mustard
Directions:
Preheat oven to 325 degrees.
Put ground beef, bread crumbs, parsley, parmesan, salt, pepper, nutmeg, egg, and 3/4 cup of warm water in a bowl. Combine lightly with a fork. Transfer mixture to a 9x5inch loaf pan.
In a small mixing bowl, stir together the ketchup, mustard, and brown sugar for the glaze. Spread evenly over the meatloaf.
Bake one hour (or until meatloaf reaches 160 degrees). Let rest at least 5 minutes before slicing. Serve with extra ketchup if desired.
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(I stole this from a friend’s Indian cookbook which I sadly don’t have the name of…)
Tasty vegetarian recipe! The “spicy” part is really up to how much cayenne you put in. The recipe calls for 1 tsp but that’s really too much for me because I’m wimpy…I usually use about 1/8 tsp instead.
You don’t have to serve it with yogurt and flatbread, but trust me, it tastes awesome that way! I use 2% Greek yogurt and flatbread from Trader Joe’s.
Ingredients:
1 eggplant cut into 1/2” cubes
3 Tbsp canola oil
1 medium onion, chopped
2 cloves garlic, grated
2 inch piece of ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp cayenne
2 tomatoes, chopped
1 1/2 tsp salt
1 tsp sugar
plain yogurt and flatbread (for serving)
Directions:
Heat the oil in a pot and saute the onion for about 5 minutes on medium heat. Add garlic, ginger, turmeric, cumin, and cayenne. Saute for 2 minutes. Add the eggplant, tomato, salt, and sugar. Toss everything together. Cover and cook on medium low for 10 minutes. Serve in a bowl with a healthy dollop of yogurt and some flatbread.
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(Adapted from original recipe here)
I’ve made this a few times and the results are always great. My family thinks it’s tasty and I’ve had friends ask for the recipe, so I think that’s a good sign!
For this recipe you’ll need an ovenproof skillet (a.k.a. a skillet with a handle that won’t melt if you put it in the oven for 10 minutes).
You can make this with just butter and honey or you can add Cajun seasoning…both ways it tastes quite yummy. I use Kroger brand seasoning because it has good flavor without being too spicy (I’m a wimp).
Ingredients:
4 Tbsp butter
2 Tbsp honey
2 pork tenderloins
salt & pepper to taste
Cajun seasoning (optional)
Directions:
Preheat oven to 375.
In ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter. Season the pork with salt and pepper, adding Cajun seasoning if you want. Place in skillet and cook until underside is brown, about 5 minutes. Turn over and cook until other side is brown, about 5 minutes. Lower heat if honey starts to burn.
Put the whole skillet into the oven and roast about 7-10 minutes until done. Slice pork on diagonal and set aside.
Add 1/4 cup of water to the skillet after the pork has been removed. Stir to scrape up any browned bits and let simmer until reduced to about 1/2 cup to make a sauce. Drizzle over the pork slices.
