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Asian Beef and Cabbage with Noodles

December 7, 2016

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This dinner is easy to mix together and tastes every better as leftovers. You could substitute chicken, pork or tofu for the beef. Whatever sounds yummiest to you!

You will need:

  • 1/2 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1/4 c water
  • 1 T sambal oeleck or other chili paste/sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 1/2 inches fresh ginger, peeled and grated
  • 1 lb skirt steak, sliced thin against the grain
  • Salt and pepper, to taste
  • 8 oz of your favorite Asian noodles (we used udon, but rice noodles would be great too)
  • 2 T olive oil, divided
  • 1 bag (~14 oz) chopped cabbage or coleslaw mix
  • 1/3 c chopped scallions

Then you will…

  1. In a small bowl, mix together the soy sauce, brown sugar, water, sambal oeleck, garlic, and ginger. Set aside.
  2. Pat the steak dry and season with salt and pepper.
  3. Cook the noodles according to their direction. Drain.
  4. In a large nonstick skillet or wok, heat one tablespoon of the olive oil over medium high heat.
  5. Add the beef and allow to sear on both sides, about 2-3 minutes per side max.
  6. Remove the beef from the pan and set aside.
  7. Heat the remaining olive oil and then add the cabbage and scallions. Saute for 2 minutes, or until starting to wilt.
  8. Add the noodles and saute for another minute before adding the sauce.
  9. Allow the sauce to cook down for another 4-5 minutes, before return the beef and its juices to the pan.
  10. Once everything is warmed through, serve hot!
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Parmesan Carrots

November 30, 2016

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This is an incredibly simple side dish that is perfect for kids and grownups alike. The Parmesan coating makes it crispy and more like a french fry.

You will need:

  • 4 carrots, peeled
  • 2 eggs, lightly beaten
  • 2 T water
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 c Parmesan cheese, grated

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut each carrot so it is half as long, and then cut each piece in half lengthwise so you have 16 pieces.
  3. Cut each piece into 3 long slices.
  4. Whisk together the egg, water, garlic, paprika and pepper on a plate.
  5. Put the Parmesan on a second plate.
  6. Dredge a carrot in the egg wash and allow the excess to drip off.
  7. Roll in the Parmesan and place on the lined baking sheet.
  8. Repeat with the other carrot pieces.
  9. Bake for 20 minutes.
  10. Remove from the oven and allow to cool at least 10 minutes before serving.
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Garlic Stuffed Mushrooms

November 23, 2016

I love mushrooms. They are an ingredient we almost always have in our vegetable drawer at home. This is a very simple side dish with everyday ingredients, perfect for last minute dinner parties.

You will need:

  • 1 lb crimini mushrooms, cleaned and de-stemmed
  • 1/4 c butter, melted
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 c breadcrumbs (I used panko)
  • 1/4 c Parmesan, grated
  • 1/2 t paprika

20161102-garlic-mushrooms

Then you will…

  1. Preheat your oven to 400 degrees.
  2. Place the mushrooms in a pie plate.
  3. In a small bowl, stir together the butter and garlic. Spoon over the mushrooms.
  4. Season lightly with salt and pepper.
  5. Bake for 15 minutes.
  6. In a small bowl, mix together the breadcrumbs, Parmesan and paprika.
  7. Remove the mushrooms from the oven and sprinkle with the breadcrumb mixture.
  8. Bake another 10-15 minutes, or until the topping starts to turn golden and crispy.
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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

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You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

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Sticky Garlic Meatballs

November 12, 2016

These are very yummy and particularly kid friendly. You can prep the meatballs in advance and then warm them up in a slow cooker or a low heat oven when your family and friends gather.

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You will need:

  • 2 lb ground beef or meatloaf mix
  • 1 c old-fashioned oats
  • 2 eggs, lightly beaten
  • 1/2 c milk
  • 1 1/2 t garlic powder
  • 1 t basil
  • 1 t oregano
  • 1/2 t pepper
  • 1/4 t salt
  • 3 cloves garlic, minced
  • 1 c ketchup
  • 2/3 c honey
  • 2 T soy sauce

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking dish with foil and spray lightly with non-stick cooking spray.
  2. In a large bowl, mix together the beef with the oats, egg, milk, garlic powder, basil, oregano, pepper and salt.
  3. Form the mixture into two dozen meatballs and place them on the lined baking sheet.
  4. Bake for 30 minutes or until cooked through and starting to turn golden on the edges.
  5. In a small bowl, combine the minced garlic with the ketchup, honey and soy sauce.
  6. Mix the meatballs with the sauce and heat through. Serve with friends!

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Slow Cooker Squash, Lentil and Chickpea Stew

October 30, 2016

This is a hearty fall stew that requires very little prep work. You could allow everything to simmer on the stovetop or toss it into a crockpot while you head out for the day. D said it reminded him of a chili, and it went well with a salad and some crusty bread. It would also be a great dish to prep, pop in the freezer, and save for a busy day.

You will need:

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, peeled and minced
  • 1 T garam masala
  • 3 c butternut squash, peeled and chopped
  • 28 oz diced tomatoes with chilies, with their juices
  • 1 qt vegetable broth
  • 1 c red lentils
  • 30 oz chickpeas, drained and rinsed
  • Salt and pepper, to taste

Then you will…

  1. Heat the olive oil in a large skillet over medium heat. (If not using a crockpot, use a large soup pot and then add the rest of the ingredients to the pot throughout the recipe).
  2. Add the onion, carrot, celery and garlic. Saute for 5 minutes or until the onion begins to soften.
  3. Stir in the garam masala and saute until fragrant, about a minute.
  4. Combine along with the remaining ingredients in the crockpot. Cook on LOW for 6-8 hours.

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No-Knead Garlic Boule Bread

October 20, 2016

I had read about no-knead bread in several different places over the past few years. You need a Dutch oven or something similar to bake the bread, which I didn’t have until we received one as a wedding present. What I love about this recipe is that you can do some quick mixing in the morning and head off on whatever adventure you have planned. Then when you get home, you only have a few steps before you end up with bread that is deliciously crispy on the outside and full of airy goodness on the inside. The first week I tried this, we made it twice…so good!

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You will need:

  • 1 package active dry yeast
  • 3 c all-purpose flour, plus more for shaping
  • 1 T garlic powder
  • 1 1/2 t salt
  • 1½ cups warm water (about 110 to 115 degrees F)
 Then you will…
  1. In a large bowl (recommend plastic or glass), mix together the yeast, flour, garlic powder and salt. until well mixed.
  2. Stir in the warm water and stir until a sticky dough forms.
  3. Cover the bowl tightly with plastic wrap or a lid and set in a warm place for 8 to 18 hours. Dough should rise up and then flatten on the top.
  4. Preheat your oven to 450 degrees. Place a 4 or 6-quart Dutch oven in the oven with its lid and allow to preheat in the oven for 30 minutes.
  5. Meanwhile, generously flour a piece of parchment paper and your hands.
  6. Transfer the down to the parchment and shape into a ball. Place the dough on the parchment paper, and then transfer the parchment paper in a medium bowl. (You could skip the bowl if you want, but I found it helped the dough hold its shape better).
  7. Cover with plastic wrap and allow to rise for another 30 minutes or so.
  8. Remove your Dutch oven from the oven.
  9. Remove the plastic wrap from your dough and transfer it to your Dutch oven with the parchment paper. (Careful! The Dutch oven will be extremely hot). Cover with the lid.
  10. Bake 30-40 minutes covered until the boule is baked through and golden brown on top. It should sound hollow if you tap the bottom.
  11. Cool on a wire rack at least 10 minutes before slicing.

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