GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL

The easiest, flavor-packed side dish ever! Wrap everything in foil, toss in your seasonings and you’re set!

I have three love affairs when it comes to food: 1. side dishes, 2. foil recipes and 3. garlic parmesan. Side dishes are one of the most important components of a meal, sometimes even more important than the main entree, and foil recipes are, well, just so stinking easy.

But the secret for a successful foil packet is to use baby red potatoes – the teeniest ones you can find. If baby red potatoes are unavailable,  it is best to cut the potatoes in small pieces so that they can be cooked in a timely manner without overcooking the broccoli.

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL RECIPE



INGREDIENTS:

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
• 24 ounces broccoli florets*
• 16 ounces baby potatoes, halved
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
7. Serve immediately, sprinkled with Parmesan and parsley, if desired.

Recipe Adapted : GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL @ damndelicious

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.

Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!



Ingredients : 

• (1) cup veggie stock (pre-made or store-bought is fine)
• (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
• (1/4) tsp salt
• (1/4) tsp soy sauce
• (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
• (1/4) cup medium soft tofu, rinsed and cubed
• (1) scallion, sliced diagonally, greens only
• (1/4) tsp Sambal Oelek
• (1/2) tsp toasted sesame oil
• (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
• Black sesame seeds for garnish

Instructions : 

1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Recipe Adapted : Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots @ inpursuitofmore

GYUDON (JAPANESE BEEF & RICE BOWLS)

One of my absolute favorite lunch options, however, was a Japanese place that served the dish we’re talking about today: Gyudon.

Gyudon is basically a dish of thinly sliced fatty beef, cooked in a slightly sweet mixture of mirin and soy sauce and served over rice. Sake is also sometimes added for extra flavor. At the place I went to in Beijing, the would serve it piping hot with a raw egg yolk on top.

You’ll also notice in this recipe that I decided to forgo the completely raw egg yolk, instead opting for a sunny-side up egg. This is the perfect way to get that runny yolk experience, even if you’re squeamish about the whole raw egg thing.

Gyudon (Japanese Beef & Rice Bowls) Recipe
Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Topped with an egg, Gyudon is the best!



Ingredients

• Neutral oil, such as vegetable or canola oil
• 2 medium onions, very thinly sliced
• 1 lb very thinly sliced beef (fatty beef chuck or ribeye)
• 2 teaspoons sugar
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 cup dashi stock (can also substitute beef or chicken stock)
• 4 eggs
• 4 cups cooked short-grain or medium-grain white rice
• 1 scallion, chopped
• 2 teaspoons toasted sesame seeds (optional)

Instructions

1. Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
2. Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
3. Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny!
4. When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Recipe Adapted : GYUDON (JAPANESE BEEF & RICE BOWLS) @ thewoksoflife

BROCCOLI BACON CHEDDAR CHICKEN

If you love chicken and bacon recipes (and who doesn’t?), you will really enjoy this easy Broccoli Bacon Cheddar Chicken dinner. Just throw everything on top of chicken in casserole dish, and then bake in one pan for 30 minutes! Done! Low-carb, gluten-free, keto friendly chicken recipe.

All the ingredients are very basic: chicken, broccoli, bacon, cheddar cheese.  But the assembly and the cooking technique are so easy, which I hope makes this dish attractive to many, especially to those who love chicken and broccoli recipes.  It’s all about making our dinners easy without sacrificing taste and our favorite ingredients.

When you don’t have too much time on your hands and don’t want to think about what to cook for dinner – make this broccoli bacon chicken!

Broccoli Bacon Cheddar Chicken Recipe
If you enjoy chicken and broccoli recipes, you'll love this easy Broccoli Bacon Cheddar Chicken dinner.  All you do is throw chicken breasts in a casserole dish, then top with the rest of the ingredients and bake for 30 minutes!   Low-carb, gluten-free, keto friendly chicken recipe.



Ingredients

• 1 tablespoon olive oil
• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• salt and pepper
• 2 cups broccoli florets , blanched, chopped
• 6 strips bacon , cooked, chopped
• 1/3 cup Mozzarella cheese , shredded
• 1 cup Cheddar cheese , shredded

Instructions

1. Preheat the oven to 400 F.
2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Sprinkle chicken breasts with salt and pepper.
5. Top with chopped and blanched broccoli florets.
6. Top with chopped cooked bacon.
7. Top with shredded Mozzarella cheese.
8. Top with shredded Cheddar cheese.
9. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

Recipe Adapted : BROCCOLI BACON CHEDDAR CHICKEN @ juliasalbum

THE BEST STEAK RECIPE

I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.

The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.

The second most important key to making the best steak recipe is using a cast iron skillet. A super hot skillet is the secret to making a nice crust on the steak. Hopefully, you already own one. If not, you can buy one for around $25 and it will last a lifetime. Everyone should have a cast iron skillet in their kitchen!

The final key to making the best steak? Blue cheese butter. This can be whipped up in a jiffy and is melted on top of the steak at the end of cooking. Yum!

Okay Lets take a look the recipe below ...

THE BEST STEAK RECIPE

INGREDIENTS
Steak Ingredients:

• 1 Tablespoon Butter (or Vegetable Oil)
• 1 1.5-2lb Ribeye or NY Strip
• 1/4 teaspoon dried parsley
• 3/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1-2 teaspoons Coarse Salt

Blue Cheese Steak Butter:

• 2 tablespoons crumbled blue cheese
• 1 Scallion (sliced very thin)
• 4 Tablespoons Butter (room temperature)

INSTRUCTIONS

1. Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.
2. Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.
3. Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating of coarse salt. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.
4. Heat your oil or butter in a cast iron skillet over medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.
5. After cooking each side, transfer the skillet to your preheated oven. Cook for about 6-12 minutes, until the desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course, you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat?
6. While the steak is finishing in the oven, you should be making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.
7. When steak is at the desired temperature, move to a plate. Cover steak with 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.

Recipe Source : The Best Steak Recipe @ cookingwithjanica

EASY BUFFALO WING CAULIFLOWER RECIPE

This Buffalo Cauliflower Wings recipe is a healthy alternative to making fried chicken wings. While it is a crowd favorite during football season, it is something that I make everytime that I have guests over because it is such a crowd favorite. They can be gluten-free, vegan, or vegetarian. My favorite way to eat them is like a chicken wing dipped in ranch or blue cheese.

This buffalo wings cauliflower dish works perfectly in a buffet setting as a yummy side dish or you can make it as the main dish for vegans or vegetarians. You can also make these amazing mini overstuffed baked potatoes for your buffet.

EASY BUFFALO WING CAULIFLOWER RECIPE
Easy Buffalo Wing Cauliflower recipe that works as side dish for a buffet or for yummy dipping items for football season and beyond.



Ingredients

• 1 tbsp olive oil
• Head of cauliflower
• 1 tbsp Sriracha sauce
• ¼ cup buffalo sauce
• 1 tbsp butter

Instructions

1. Cut cauliflower into pieces
2. Arrange on a baking sheet, brush with olive oil, and bake for 15 minutes at 350 until edges start to slightly brown.
3. While cauliflower is cooking, mix together sauces and butter in a skillet. Add in cooked cauliflower, and saute over medium/high heat for 10 minutes, stirring/flipping frequently.
4. Serve sprinkled with crumbled blue cheese.

Recipe Adapted : EASY BUFFALO WING CAULIFLOWER RECIPE @ cookhope

Vegan Eggplant & Chickpea Meatballs

Not only are these eggplant meatballs oil-free and low in fat, they are also packed with plant-protein from the chickpeas and tempeh! These are perfect for kids, adults, friends, family…anyone you want to share these precious little bites with!

You can serve these eggplant meatballs atop spaghetti and marinara , as appetizers with a toothpick and a drizzle of marinara, in minestrone soup, in a salad…the list just goes on and on!

Vegan Eggplant & Chickpea Meatballs {Oil-Free} Recipe

INGREDIENTS

• 1 chia egg (1 tablespoon chia seeds + 3 tablespoons water)
• 1 1/3 cups white onion, diced
• 1 rib celery, diced small (about 1/3 cup, optional)
• 2 cloves garlic, minced
• 2 unpeeled eggplant, diced into about 1/2-1″ cubes (about 10.5-11 cups diced)*
• 1 cup cooked garbanzo beans (chickpeas)
• 1/3 cup parsley, chopped and loosely packed
• 1/4 cup tempeh bacon (I used 4 slices of Light Life)*
• 1/4 cup quick oats
• 1/4 cup chopped fresh basil
• 1 cup plain breadcrumbs
• 1/4 cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon liquid smoke (optional but recommended)
• 1/4-1/3 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2-3/4 cups vegetable broth, as needed

To serve

• Spaghetti noodles
• Marinara of choice (or a raw vegan marinara)

INSTRUCTIONS

1. Make the chia egg by mixing the chia seeds and water together in a small bowl, and set aside to thicken for about 15 minutes.
2. Preheat the oven to 375°F on convection*. Line 2-3 large baking sheet with parchment paper.
3. Place 1/4 cup vegetable broth or water in a large pan over medium heat. Once heated, add in the onions, garlic and celery, and cook until translucent, about 3 to 5 minutes (adding more broth as needed to prevent burning). Transfer to a large bowl.
4. In the same pan, add another 1/2 cup more water or broth with the eggplant. Cook, stirring often, until it is soft, about 10 to 12 minutes. If needed, cook in two batches and add more broth to prevent burning.
5. Once cooked, add to the large bowl along with the garbanzo beans, parsley, tempeh, oats, and basil. Mix until uniform, then place into a food processor in two batches and pulse until chopped and combined but NOT pureed. If needed, you can pulse and also mash down with a fork later on in the bowl to prevent a purée consistency.
6. Place all of the mixture back into the large bowl and add in the remaining ingredients. Adjust salt to taste, then roll into 30-35 meatballs, about 1-inch in diameter. Transfer to the prepared baking sheet(s) and bake until firm and browned, about 20-24 minutes.
7. Serve warm with marinara and pasta or zucchini noodles or even make a meatball sub in a roll with vegan cheese.

NOTES

• You may have to cook the eggplant in two batches. Please note that the eggplant will cook down a bit.
• This recipe was tested using a convection oven. For a regular oven, set the temperature to 400°F and bake for about 25-30 minutes, cooking until firm and browned. I haven’t tested it this way and can’t guarantee the results but I am confident in a positive outcome.
• If you can’t get your hands on tempeh bacon, add in 1/2 tsp liquid smoke + sub in 1/4 cup more bread crumbs or oats — I haven’t tested this yet so I can’t guarantee the results.

Recipe Adapted : Vegan Eggplant Meatballs {Oil-Free} @ sweetsimplevegan

Chicken Shawarma (Middle Eastern) Recipe

This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!

it’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour.

When this chicken is cooking, the smell is incredible. Incredible!!! This Chicken Shawarma is how I met most of my neighbours when I lived in a townhouse complex. The courtyard was out the front and when I had friends round for a BBQ, random people I had never met before popped their head up over the fence, wanting to know what on earth I was making. They were elated when I handed out samples

Chicken Shawarma (Middle Eastern) Recipe

This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.



Ingredients

• 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

Marinade

• 1 large garlic clove , minced (or 2 small cloves)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

Yoghurt Sauce

• 1 cup Greek yoghurt
• 1 clove garlic , crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

To Serve

• 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices

Instructions

1. Combine the marinade ingredients in a large ziplock bag (or bowl).
2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
3. Marinate overnight or up to 24 hours.
4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve

• Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
• To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Recipe Notes

1. Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
2. This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
3. If using large lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 - 250g/7 - 8oz per person seems to be enough on average, but I always end up providing more!
4. Chicken - I use 6 pieces approx 5oz/150g each.

Recipe Adapted : Chicken Shawarma (Middle Eastern) @ recipetineats

TUNA CAKES WITH JALAPEÑO AND CILANTRO

These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!  These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs.  Plus, they are made from canned tuna so they’re totally budget friendly!

Basically it comes down to the simple fact that life is busy.  Our time is very precious, and a bit elusive.  We all need quick, easy, inexpensive, delicious, recipes to make for easy weeknight dinners.  Like, for example, my Tuna Cakes.  Think crab cakes but way cheaper, less seafoody and more tasty.

TUNA CAKES WITH JALAPEÑO AND CILANTRO RECIPE



Ingredients

• 25 ounces canned solid white tuna in water (five 5-ounce cans)
• 2 large eggs , lightly beaten
• 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
• 1/3 cup , plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
• 4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)
• 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
• 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
• 1 large onion finely chopped
• 4 tablespoons extra light olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
5. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
6. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.

Recipe Notes

• Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
• Use a grease screen to cut down on the oil splatter while cooking the cakes.
• Don’t overcrowd the pan when cooking the cakes.  They will take longer and flipping them over will be more difficult.  I use a 10inch Calphalon pan and cook 4 patties at a time.
• There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.

Recipe Adapted : TUNA CAKES WITH JALAPEÑO AND CILANTRO @ tasteandsee

THAI BUTTERNUT SQUASH RED CURRY

Super delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

THAI BUTTERNUT SQUASH RED CURRY RECIPE
Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices

INGREDIENTS:

• 1 tablespoons coconut oil (or any oil really)
• 1 large shallots, chopped (or 2 small)
• 2-2 ½ cups diced butternut squash (about 1.5 pounds)
• 1 tablespoon grated ginger
• 2-3 tablespoons red curry paste (affiliate link)
• ½ tablespoon yellow curry powder (affiliate link)
• 1 (15 ounce) can coconut milk
• ¾ cup vegetables or chicken broth
• 2 teaspoons fish sauce (omit for vegans/vegetarians)
• 2 teaspoons sugar
• 3-4 cups fresh baby spinach
• basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

DIRECTIONS:

1. Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
2. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
3. Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

NOTES:

• Kale can be used in place of the spinach in this recipe but keep in mind you’ll need to add it in earlier so that it has enough time to wilt.

Recipe Adapted : THAI BUTTERNUT SQUASH RED CURRY @ littlespicejar

ONE POT CREAMY CHICKEN AND NOODLES RECIPE

This One Pot Creamy Chicken and Noodle is a childhood favorite. Full of tender noodles, chicken and veggies in a creamy sauce and cooked in one pan for easy clean-up, this recipe is a weeknight dream.

One Pot Meals have become a staple in our home. I love them for the ease of cooking and clean up.

This is the kind of comfort food dreams are made of. Seriously, so many yummy flavors melting together to create a rich, savory meal that the whole family will love.

It’s SO easy to make too !!

ONE POT CREAMY CHICKEN AND NOODLES RECIPE



INGREDIENTS

• 2 large (or 3 small) boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
• 1 Tbsp minced garlic
• Salt & Pepper
• 1 small can cream of chicken soup + 1 can milk
• 2 cups chicken broth
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 pound dry fettuccine pasta
• 1 cup shredded cheddar cheese + 1/2 cup cheese for topping

INSTRUCTIONS

1. Heat olive oil in a 4-5 quart pot.
2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
7. Sprinkle with fresh chopped parsley for garnish

Recipe Adapted : ONE POT CREAMY CHICKEN AND NOODLES @ yellowblissroad

SPICY PEANUT TOFU STIR FRY

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I’m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it’s own!

I’ll be the first one to admit that I was not a tofu fan before last year. Oh gosh no! I don’t care what anyone said or how delicious it sounds, tofu? The stuff that looks like my dish sponge?

This recipe is anything but boring my friends. It’s savory, satisfying and loaded with flavor. I’m packing in some of my favorite veggies and not only is it completely vegan and vegetarian friendly, its also GLUTEN FREE.

SPICY PEANUT TOFU STIR FRY RECIPE
A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I’m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it’s own!



INGREDIENTS:
STIR FRY:

• 1 – 14 ounce block extra firm tofu
• 1 ½ tablespoon cornstarch
• ½ teaspoon salt
• 3 tablespoons oil (vegetable, canola, coconut)
• 1 ½ cup sliced shiitake mushrooms (button or baby bellas work too)
• 1 cup white onions, large dice

SAUCE:

• 1 ½ tablespoon EACH: minced garlic AND grated ginger (ginger paste is fine too)
• 3 tablespoons low sodium soy sauce (use GF tamari to make this gluten-free)
• 2 teaspoon chili oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons peanut butter
• 2 tablespoons lime juice
• ¼ cup brown sugar

OPTIONAL:

• grilled bok choy, crushed peanuts, red pepper flakes, and lime wedges

INSTRUCTIONS :
TOFU: 

1. Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) 
2. followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. 
3. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. 
4. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. 
5. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: 

1. While the tofu is drying, prepare the sauce. 
2. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY:

1. In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. 
2. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. 
3. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. 
4. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. 
5. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. 
6. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: 

1. Serve warm with rice, quinoa, or on it’s own. 
2. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Recipe Adapted : SPICY PEANUT TOFU STIR FRY @ littlespicejar