|October 10, 2013||Recipe|
Earlier this week I made a delicious recipe. I can’t take full credit for it though, because it was a modification of a recipe I found in the Runner’s World Cookbook. It’s the perfect dinner if you’re looking for something quick, spicy, and filling!
Jerk Shrimp with Potatoes & Jalapeños*
Prep time: 15 minutes Cook time: 15 minutes Yield: 2 servings
- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon jerk seasoning
- 1 teaspoon olive oil
- 8 small white potatoes (I used a microwavable bag of small potatoes)
- 2 cloves of garlic, sliced
- 1 jalapeño pepper, seeded and minced
- 1 scallion, sliced and minced
- 1/4 cup orange juice
Chopped fresh cilantro
Place potatoes in microwave and cook for 10 minutes. While waiting for the potatoes to cook, in a large bowl, toss together the shrimp and jerk seasoning.
Heat a skillet over medium-high heat. Add the olive oil. When hot, add the shrimp. Cook, stirring for 2 minutes. Flip shrimp and cook until the other side turns pink. Turn stove to low heat.
Stir in the garlic, jalapeño, and scallions. Cook, stirring constantly for 1 minute. Add the orange juice. Heat for 30 seconds. Remove the potatoes from the microwave and gently fold them into the shrimp mixture. Serve garnished with the cilantro.
* This recipe is a modification of the Jerk Shrimp with Sweet Potato and Black Beans recipe from the Runner’s World Cookbook.
|September 24, 2013||Dinner, Recipe|
I was searching all over the internet a few weeks ago for a good vegetarian alternative to beef stew in the crock pot. When I was younger, I loved eating the root vegetables from the beef stew, but since I’m a vegetarian, I don’t prefer eating the vegetables when they were soaked in beef broth.
I wasn’t able to find a direct alternative, so I modified a recipe I did find to meet my needs. I hope you give this a try, because it’s super delicious and the perfect dinner for the fall season.
Crock Pot Veggie Soup
Prep time: 40 minutes Cook time: 4 hours Yield: 4-6 servings
- 1 large white onion, chopped
- 1/2 butternut squash, peeled and chopped
- 5 Yukon Gold potatoes, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 6 cloves of garlic, peeled and thinly sliced
- 3 cups veggie broth (approx. 1.5 cans)
- 1 tbsp. sage, finely chopped
- 1/2 tsp. salt
- 1 tsp. pepper
Add all ingredients to a slow-cooker, and carefully stir to combine. Cook on high heat for 4 hours until the veggies are tender. Add additional salt and pepper if preferred. Turn off slow cooker. Serve and enjoy!
*By the way, I recently added a “pin it” button to all of my blog photos. So if you go up and scroll over the image in this post, you’ll see a “pin it” button that you can then click on and pin directly to your pinterest to save for later!
|July 24, 2013||Dinner, Recipe|
Before last week I never had soba noodles. Maybe in a restaurant, but never at home. I came across a recipe in a cookbook using tofu and the noodles with sesame oil. Since I don’t care for sesame oil, I used soy sauce instead. I also decided the I’d rather just come up with my own recipe and make the entire dish to my liking. It came out perfectly.
Tofu on Soba Noodles with Soy Sauce
Prep time: 15 minutes Cook time: 10 minutes Yield: 4 servings
- 1 contained of extra firm tofu cubed
- 1/2 a container of soba noodles (or how ever much you think you’d eat)
- 2 cups of arugula
- 1 large red pepper sliced
- 1/2 cup of chopped green onion
- 3 tablespoons of soy sauce (or enough for your liking)
In a large saucepan, add the cubed tofu. Add the soy sauce and cook on medium temperature
Cook the tofu until fried on all sides. Bring the soba noodles back into the large pot. Add the tofu, peppers, green onion and arugula. Mix thoroughly. Serve and enjoy!
My recipes are very vague sometimes in how much of a particular sauce or seasoning to use, because it’s honestly up to you and your own preferences. I love soy sauce, so I probably add more than most people and I don’t really care for salt so you’ll almost never see me adding salt to my recipes. Make each dish the way you like it, not the way a particular cookbook or blog tells you to.
Bry and I really enjoyed this meal. It took under 15 minutes to make and was super delicious. Next time, I will probably not cook the noodles as long. When I made it, I originally cooked the noodles for 5-6 minutes, which is why in my recipe above I recommend 3-4. They were still very good though!
Talk to Me
- Have you ever made a recipe with soba noodles?
- What’s your favorite veggie to add to pasta?
- How often do you cook dinner at home?
|July 18, 2013||Dinner, Recipe|
I’m really loving making dinners this week. I made dinner every night this week so far (except for yesterday, because we went out for dinner with one of Bryan’s friends). On Tuesday night I decided that I wanted to make a Moroccan-inspired recipe, so I found a recipe in one of my cook books and adjusted it to fit our tastes. I kept saying, “This is the best dinner I’ve ever made” over and over again as we ate. I’m serious. This stuff is THE BEST.
Moroccan Chicken & Tilapia
Prep time: 20 minutes Cook time: 50 minutes Yield: 2 servings
- 1 boneless chicken breast
- 1 tilapia filet
- 4 large carrots skinned and sliced
- 2 large potatoes skinned and cut to your preference
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons cumin
- 1 tablespoon chili power
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried rosemary
- Sea salt and ground black pepper to taste
Preheat oven to 375 degrees F. Mix together all items for the meat/fish in a small bowl (EVOO, red wine vinegar, cumin & chili power). Split the mixture and pour into two Ziplock bags. Place the fish into one Ziplock and the meat into the other. Make sure the meat/fish is completely coated and place in the refrigerator.
Toss all vegetables in the oil, rosemary, salt and pepper. Line a baking sheet with non-stick foil. Arrange the vegetables on the non-stick foil and cover tightly with another piece of foil.
Bake for 25 minutes
After 25 minutes, uncover and turn the vegetables with a large spoon. Roast at 425 degrees F for another 20-30 minutes or until the veggies are thorough cooked. When there is 10 minutes left for the potatoes, begin your meat/fish.
Remove the meat/fish from the Ziplock bags and place in two different pans on the stove
Sauté the meat/fish until cooked through. Remove the vegetables from the oven and top with the meat/fish. Pour any additional marinade from the pan on top of your dish.
That’s it! By far the best recipe I think I’ve ever made. I haven’t made too many dinners, but this one was easy, delicious, and stepping outside of my comfort zone. When I make fish or meat for Bryan and I, I tend to just stick to salt and pepper for flavor. The cumin and chili powder was the perfect spice combo for this Moroccan-inspired meal.
I hope you try it out, because I know that you’d LOVE it as much as I did.
Talk to Me
- Have you ever made Moroccan chicken or fish?
- What’s the best thing you’ve recently eaten?
- Given the choice do you prefer chicken/steak or a piece of fish?
|May 22, 2013||Dinner, Recipe|
I’ve made tofu stir fry a bunch of times in college, but it’s been over a year since I’ve tried it again. Bryan actually recommended that we make it! We had a block of tofu in our refrigerator that we had to eat before it went bad, so it was perfect timing.
Tofu Stir Fry
Prep time: 5 minutes Cook time: 15 minutes Yield: 2 servings
- 1/3 block of super firm tofu
- 1 cup of chopped broccoli
- 10 asparagus shoots
- 2 vine tomatoes cubed
- 2 cups uncooked rice
- Olive oil
- Cracked black pepper
- Soy sauce
In a large frying pan, place a tablespoon of olive oil into the middle and turn heat to medium. While the pan is heating, cube the tofu to your preferred thickness. Add the tofu to the hot pan. Cook for 5 minutes and then turn all pieces. Cook for an additional 5 minutes. Tofu should be brown on both sides.
Depending on the timing of your rice, cook for it’s appropriate time in a separate small pot. Add the asparagus and broccoli to the frying pan with the tofu. Cook for 4-5 minutes, mixing the vegetables and tofu around in the pan frequently. Mix in the cooked rice and the tomatoes at the same time and turn off the heat. Drizzle with soy sauce and season with basil & black pepper. Serve.
There you go! An easy and quick dinner for two. There was probably enough left in the pan for one more person, so that’s why I mentioned that this meal could be for 2-3 people. Depends on who you’re serving.
As I mentioned in the instructions, I would only keep the tomatoes in the hot pan for minimal time. I accidentally kept them in the pan too long and they overcooked. I would add them with the rice and immediately turn off the heat.
Stir fry is a great meal option because you can truly add whatever you want. If you don’t like asparagus, don’t add it! If you would prefer squash or eggplant, add that!
Talk to Me
- Have you made/had tofu stir fry?
- What’s your favorite veggies to add to stir fry?
- What’s your least favorite veggie of all time?