Posts Tagged With: Fast

Asian Slaw with Grilled Chicken Sate

Ohhhhhhh man, you have NO idea how excited I am about summer!  I LOVE summer, like really love summer.  I love summer weather, summer hours (its light out until after 9 p.m. right now, people!!), and most of all, summer food.  Mmmmm, summer food!  There’s fresh veggies in the garden (we’ve got quite a few things going right now, I’ll have to post about that sometime to show you our funny garden), fresh fruit, lots of grilling, eating outside, and homemade ice cream is finally appropriate.  YUM!

At this rate, we are going to have to invest in a new case of propane tanks for our little Weber Q because we are grilling so much (and guess what, that actually makes me excited!).  We broke out the grill recently in an attempt to eat something healthy for dinner that was full of flavor and could come together quickly.  As far as the grilling went, honestly, I cubed chicken, threw it on skewers and rubbed it with this sate seasoning.  Easy enough, right?  Right.  Moving on…

Now for the real star of this show, the Asian Slaw.  Oh, boy.  This was one of the first things I pinned on Pinterest when I joined back in the fall and just now got around to making it.  Now I’m kind of sad that I waited for so long.  This is so delicious and so fresh tasting – I just kept picking at it because it was so good that I couldn’t get enough.  There’s complex flavors from the dressing  (that is like liquid gold, I could probably drink the stuff) and various textures from the veggies, beans, and peanuts.  I’m not kidding, this is like a confetti party for your plate!  Its makes a ton (which I was skeptical about and considered cutting the recipe in half), but Branden and I ate it all within a day or two.  I mean, at least its not horribly unhealthy – I guess there’s worse things that we could be gorging ourselves in, right?!?  Right.

This would make some seriously delicious cookout food for a crowd, too – different from your typical broccoli slaw (which don’t get me wrong, I kind of like that stuff – raw ramen noodles in all.  I really hope that other people know what this is other wise you’re going to think that I’m gross).

Okay, enough rambling…make some slaw!

P.S.  Here’s the link to the recipe from Once Upon a Chef – the picture is MUCH better than mine.  Clearly I got too excited to eat this and didn’t pay attention to the fact that the picture doesn’t do the salad justice.  Whoops!

Dressing

  • 1/4 c. honey
  • 1/4 c. vegetable oil
  • 1/4 c. unseasoned rice vinegar
  • 1 TBS soy sauce
  • 1 tsp. Asian sesame oil
  • 1 TBS peanut butter
  • 1/2 tsp. salt
  • 1/2 tsp. Sriracha sauce
  • 1 TBS minced fresh ginger
  • 2 garlic cloves, minced

For the Slaw

  • 4 c.prepared shredded coleslaw
  • 2 c. prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 c. cooked and shelled edamame
  • 2 medium scallions, finely sliced
  • 1/2 c.chopped salted peanuts (or you can leave them whole)
  • 1/2 c. loosely packed chopped fresh cilantro
Make the dressing by combining all of the ingredients in a medium bowl.  Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl.  Add the dressing and toss well.  Let sit at least ten minutes so vegetables have a chance to soak up the dressing.  Taste and adjust seasoning if necessary (I added more Sriracha).  Serve cold.

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Categories: Asian, Recipes, Salads | Tags: , , , , , , | 1 Comment

Slow Cooker Coconut-Banana Oatmeal

Coconut, bananas, and oatmeal, OH MY!!  And guess what – this really isn’t all that unhealthy either (as long as you don’t go too nutz-o with yummy toppings…which might actually be worth the calories if you ask me).  This is one of those really simple breakfasts that easy for a crowd, or yourself, I won’t judge you.  We’re talking, throw everything in the slow cooker, give it a good stir, turn that puppy on low for 8 hours, and BAM: Breakfast!  This is even fun group food because everyone can make it their own!!  Lay out toasted coconut, sliced bananas, chopped nuts (maybe peanuts or macadamia nuts), maple syrup, coconut milk, maybe some peanut butter (we always put peanut butter in our oatmeal when I was a kid…am I the only one that really enjoys this??) and the list goes on!  Slumber party!

So this is goooood.  Creamy, banana-y….delicious!  You will honestly feel like you’re eating something really bad for you, but this has got fiber, protein, potassium, the whole bit.  And I KNOW I’ve mentioned this before, do not, do NOT use fat free coconut milk (the stuff is gross and flavorless) – low-fat is decent and still less fattening than full fat.  If you’re looking to indulge, by all means, get full-fat!!

What are you waiting for?!?  Invite some friends over for a slumber party and serve them this party in a bowl for breakfast – you won’t even lose sleep or miss out on any party action prepping it!  WIN!

Enjoy!

  • 2 medium ripe bananas, sliced (approx. 2 cups)
  • 2 (14 oz) cans light coconut milk*
  • 1/2 cup water
  • 1 cup steel cut oats
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon salt

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for 7 hours (it is going to look NASTY when its done and before you stir it – have no fear!!). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Recipe from The Yummy Life

Categories: American, Breakfast, Entrees, Recipes | Tags: , , , , | 1 Comment

Mediterranean Turkey Burgers

So I MISSED Memorial Day.  I didn’t miss it in the sense that I lost track of time and completely forgot about it – no, I missed it in the sense that I had 4.5 days from work and got totally lost in my vacation bliss.  Seriously, we spent most of the weekend outdoors and grilling out for dinner EVERY night (that was the only must in our daily agendas).  It.  Was.  Wonderful.

So, I didn’t get this to you in time for Memorial Day Weekend festivities, but its okay, because SUMMER JUST STARTED! Hip, hip hooray!  Keep those grills hot, my friends – I’ve got lots of grilling recipes for you this summer!  This one is excellent and a healthier alternative to beef burgers this summer.  The light and fresh Mediterranean flavors are awesome for summer – serve with a glass of Sauvigon Blanc and some Grilled Greek Potatoes (coming soon).

Anywhosers, I had some leftover baba ganoush and decided we needed something else to eat it with besides Naan (don’t get me wrong, I LOVE Naan, but I probably shouldn’t make a meal out of it multiple days in a row).  These were awesome and the baba complimented the flavors of the burger perfectly – I mean, I did design it that way so I’m glad it worked!

So spice up your summer cookout and make you some Mediterranean Turkey Burgers…STAT!  Enjoy!

  • 1 lb. lean, ground turkey
  • 1 red bell pepper
  • 3.5 oz. crumbled, soft goat cheese
  • Juice of one lemon
  • ¼ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. ground oregano
  • ½ tsp. dried thyme
  • ½ tsp. onion powder
  • 1 clove of garlic, minced
  • ½ c. fresh baba ganoush
  • Naan
  • Lettuce leaves, optional

Under the broiler, roast the red pepper until charred.  When cool enough to handle, remove skins, julienne and set aside.

In a large bowl combine goat cheese with lemon juice, salt, cumin, oregano, thyme, onion powder, and garlic.  Add in ground turkey and mix well.  Divide into four even patties and allow to sit in the fridge 15 minutes before grilling over medium heat until cooked thoroughly.

To serve, spread baba ganoush on naan, top with lettuce, burger, roasted red peppers, and an additional piece of naan.  Serve immediately.

Categories: Entrees, Greek, Recipes | Tags: , , , , , , | 1 Comment

Baba Ganoush

Ohhhhh man, do I ever LOVE baba ganoush – like seriously!  I think I might actually like it better than hummus.  Yes, I said it – baba is better than hummus.  I mean, I will always love that garlicky chick pea dip but something about baba just makes my heart sing!  Something about the roasted eggplant flavor, creamy greek yogurt, and tahini combined with garlic and lemon juice just makes me giggle with joy – give me some solid Naan to use as transportation mechanism and I am SET!  Look out summer BBQs – you’re getting a new side dish!

This recipe is FAB-U-LOUS.  Seriously.  It tastes just like the stuff that we got at a Lebanese bakery when I was a kid – the stuff my Lebanese-craving dreams are made of.  I’ve never quite found anything that compared to my childhood memory until I tried this recipe – its just about spot on!

Now apparently traditional baba doesn’t have yogurt in it?  I didn’t know that, but I read it in the same cookbook that I got this recipe from.  Throw that thought out the window because this dip wouldn’t be quite the same without it.

Take a break and try your hand at Baba Ganoush – you might not like hummus as much as you think!

  • 2 eggplants (about 1 1/2 lbs. total)
  • 3 TBS tahini
  • Juice from 2 lemons
  • 3/4 c. Greek yogurt
  • 2-3 small garlic cloves, crushed
  • Sea Salt
  • 2 TBS extra virgin olive oil
  • 2 TBS chopped flat leaf parsley (Which I forgot in the picture above.  Whoops!)

Prick the eggplants in a few places with a knife or fork to prevent them from exploding.  Place them on a rimmed baking sheet under the broiler for 35-45 minutes or until the skins are wrinkled and the eggplant are very soft.

When cool enough to handle, peel the eggplants and place them in a fine colander or strainer.  Press out as much of the liquids as possible.  Still in the colander, chop the flesh with a pointed knife, then mash with a fork or wooden spoon, letting the liquids escape through the holes.  Add a tiny squeeze of lemon juice to keep the puree looking pale and appetizing.

In a bowl, beat the tahini with the lemon juice (the tahini stiffens at first then softens), then beat in the yogurt.  Add in the mashed eggplants, garlic to taste, and some salt.  Beat vigorously and taste to adjust the flavoring.

Serve drizzled with olive oil and sprinkled with parsley.

Recipe Courtesy of Arabesque by Claudia Roden

Categories: Appetizers, Condiments, Middle Eastern, Recipes | Tags: , , , , | 2 Comments

BAKED Donuts

Before the recipe, I have to apologize for my haitus – we had a rough week last week with a little family emergency that left the blog on the bottom of my priority list.  I’m slowly getting back to it but really haven’t had much time to devote to my kitchen lately (and am quickly running out of stuff in my queue!).  Have no fear, I have some new recipes that I want to try soon!!

I like cake donuts a lot, but never buy them because they’re not exactly the healthiest breakfast choice.  I never make them because that requires deep frying and that’s messy (and again, unhealthy).  Recently, I’ve been seeing recipes for baked donuts as well as nifty little donut pans.  I was intrigued for sure!

I’m happy to admit that baked donuts are YUMMY!  They’re not quite the same as the fried version, but they’re comparable  (especially with the reduction in calories considered).  I have some ideas for different flavors and such now that I’ve tried these and seen how easy they are!  Stay tuned!!!

King Arthur Flour’s Baked Donuts

  • 1 c. Pastry flour or 7/8 c. All-Purpose Flour
  • 1/2 c. sugar
  • 1 tsp. baking powder
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 3 TBS dried buttermilk powder (If you don’t have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water)
  • 2 large eggs
  • 3 TBS vegetable oil
  • 2 TBS water

Whisk together all of the dry ingredients in a medium-sized mixing bowl.

In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.

Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.

Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

Categories: Breads, Breakfast, Recipes, Snacks | Tags: , , , | 2 Comments

Super Fast Dinner: Gnocchi with Red Pesto and Asparagus

For some weird reason, I had a hankering for Gnocchi the other night and decided to get a tiny bit creative with it.  Normally, I just boil it and serve a yummy meat sauce over it.  Delish!  Not tonight, folks!!  Here’s somewhat fancy looking dish that came together quicker than the amount of time it takes to bring 2 quarts of water to a boil.  Seriously.  We’re talking minutes here, friends.  Minutes.

Enjoy!

  • 1 lb. package Gnocchi (found in the frozen foods section)
  • 1/4 c. sundried tomato pesto (can sub pre-made basil pesto too its you’d like)
  • 1 bunch asparagus, cut into 1″ pieces
  • Asiago cheese for garnish
  • Fresh lemon zest for garnish, optional

Boil 2 quarts water and cook frozen gnocchi according to package directions (usually 3 minutes – do NOT thaw the gnocchi).  During the last minute of cooking, add asparagus pieces to pot to par boil.  Cook for additional minute and strain.  Return gnocchi and asparagus to pot and stir in pesto.  Serve immediately topped with freshly grated Asiago and lemon zest.

Categories: American, Entrees, Pasta, Recipes | Tags: , , , , | 2 Comments

Lightened-Up Spinach & Artichoke Dip

In a last minute effort to create something delicious and nothorribly unhealthy for the Superbowl last week, I found a lightened-up version of Spinach and Artichoke dip…with bacon.  Yes, bacon.  Yum.

This recipe was delicious and was a hit at the party probably because most didn’t even know that it was low fat (my kind of party food).  It was also super easy, so watch out, you may be finding yourself making this on a regular basis.

Enjoy!

  • 1/3 cup fat-free mayonnaise
  • 2 garlic cloves, minced
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 2/3 c. (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
  • 5 center-cut bacon slices, cooked and crumbled
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.

Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated.

Serve with toasted baguette slices.

Cooking Light

Categories: American, Appetizers, Breads, Recipes, Snacks | Tags: , , , , | 2 Comments

Beef & Broccoli Stir Fry

 

I just realized that my queue of posts ran out on Friday and I missed my Monday post.  Whoops.  I promise I have a full queue of yummy things from Pork Butt Chile Verde to Lightened Up Spinach and Artichoke dip (and the best blueberry pancakes ever and homemade marshmallows and an interesting pizza and…more!).  Until then, enjoy this super short but delicious post!

This is a super easy, fast weeknight meal that packed TONS of flavor and hit the nail of my Chinese craving right on the head.

Enjoy!

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
  • 2 TBS dry sherry, divided
  • 2 TBS lower-sodium soy sauce, divided
  • 1 tsp. sugar
  • 1 lb. boneless sirloin steak, cut diagonally across grain into thin slices
  • 1/2 c. lower-sodium beef broth
  • 1 TBS cornstarch
  • 1 TBS hoisin sauce
  • 1 tsp. Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
  • 2 TBS canola oil, divided
  • 1 TBS bottled ground fresh ginger
  • 2 tsp. minced garlic
  • 4 c. broccoli florets, chopped
  • 1/4 c. water
  • 1/3 c. sliced green onions

Cook rice according to directions.

While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

Cooking Light

Categories: Asian, Chinese, Entrees, Recipes | Tags: , , , , | 1 Comment

Pico de Gallo

I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips).  Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.

Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.

*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.

Pico de Gallo

  • 4 tomatoes
  • 4 scallions, green parts only, minced
  • 3 jalepenos, seeded and minced
  • 2 serrano chile peppers, seeded and minced
  • 1 red onion, finely chopped
  • 1/4 c. fresh cilantro, minced
  • Juice of 2 limes
  • Coarse sea salt

In a large bowl, combine all ingredients (except salt) and mix well.  Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours.  Add salt to taste just before serving.

Adapted from Kelley Cleary Coffeen

Categories: Appetizers, Condiments, Mexican, Recipes | Tags: , , , , | 4 Comments

Goat Cheese Tomato Soup. Oh yea.

I LOVE this girl’s blog!  Not only is she really witty (her posts make me laugh out loud), but her food is incredible.  Hello Goat Cheese Tomato Soup!  Seriously, what part of this doesn’t sound amazing?  Let me tell you.  None.

We were not at all disappointed with this soup.  It was thick.  It was rich.  And best part of all it had flavor.  Oh did it have flavor!  I know goat cheese in your soup sounds a little funny, but trust me, it works!  It adds just that right amount of zing to the soup.  Delicious.  Oh and can I give you one more tip?  Use the tomatoes she suggests – its worth it.  I was skeptical (how much better can these tomatoes really be?).  Seriously, I was blown away at even just the ruby red color when we opened the can.  And that was just the beginning.  So do yourself a favor and track these down! (For those of you in my neck of the woods – you know who you are – I found them HERE).

And last but not least, what’s tomato soup without grilled cheese?  Sad.  So I got some fresh sour dough from the bakery down the street.  I sliced that baby up, spread on some basil pesto, generously layered on some fresh mozzarella, and threw it on the panini press.  And there you have it – the perfect marriage.

Enjoy!

A Cozy Kitchen’s Goat Cheese Tomato Soup.

Categories: Entrees, Italian, Recipes, Soup | Tags: , , , , | 1 Comment

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