I was standing in front of the fridge last night when I got home from work. I was surveying the shelves and coming up with no good ideas for dinner, and then I remembered I had a pound of local grass-fed ground beef in the freezer from Sunnyvale Farms. We had bought it at the farmers market a couple of weeks ago, but hadn’t gotten around to using it. This was my starting point. Within about thirty seconds, I had ripped through the fridge as inspiration had struck me and I was then on a roll. Continue reading
Ever realize at 10:00PM that tomorrow is your work’s Thanksgiving potluck and you’ve prepared nothing? Well, hey, me too!
So I dug through the kitchen pantry and the fridge to see what sort of concoction I could throw together and came up with something I will definitely be making again because it is truly delicious – how’s that for a win-win! Luckily, we had just gotten our produce box from Dominion Harvest on Wednesday, which featured local Napa cabbage and big, beautiful radishes that I used here.
Lemongrass Pea and Napa Slaw
- 1 cup (dry) Minnesota wild rice, cooked in rice cooker with 1 tsp frozen chopped lemongrass
- 2.5 cups frozen peas, thawed
- 1/2 large red onion, chopped
- 2 large radishes, chopped
- 6 outer leaves Napa (Chinese) cabbage, shredded
- 1/2 cup sliced almonds
- 1 cup light Duke’s mayonnaise
- juice from 1 lemon
- 3 TBS rice wine vinegar
- 1-2 tsp garlic powder, depending on taste
- 1 TBS finely grated lemongrass (I use frozen chopped lemongrass)
- 1 TBS dill
- 1 TBS finely shopped chives
- 1 tsp toasted onion powder (I like the one from Penzey’s)
- parsley and pepper to taste
Instructions – Add all ingredients to bowl. Mix. Serve. Eat. Enjoy.
I love Mexican food. Who doesn’t? I also know that I know nothing about authentic Mexican food compared to a lot of other ethnic foods so I don’t know if what I am sharing with you is actually Mexican in any way except that it involves a poblano. So bear with me! All I do know is that this dish is super simple to make, would be great for one person or a family and gives you that super satisfying tummy fullness that comes from gorging yourself on Mexican food.
Super Simple Stuffed Poblano
- 1/4 c Mexican Cheese Blend
- 1 T Cream Cheese
- 2 T chopped green tomato
- 1/4 c chopped raw spinach
- 2 T caramelized onions
Mix filling ingredients, stuff pepper, bake in roasting dish for 30 minutes at 400 degrees.
Garnish with sriracha, sour cream and cilantro.
What’s your favorite Mexican dish you make at home?
The other day, I made these yummy little mini pizzas out of leftovers I was trying to chuck from Thanksgiving before they got gross. I had some leftover vegetable tofu loaf that I wanted to get rid of asap, tons of good cheese and these weird Pepperidge Farm 7 Grain Deli Flats that I picked up as a quick, easy, low cal substitute for a veggie burger bun. I also had a jar of Puttanesca sauce that had been opened and some onions.
So as I was in a tremendous hurry and starving (or maybe I was only in a hurry because I was starving), I popped two deli flats in the toaster oven to crisp up while I got the other ingredients out of the fridge. After they were relatively firm, I topped them with the Puttanesca, tofu loaf crumbles, raw chopped onions, red pepper, other herbs, salts and spices and then an aged white cheddar that I sliced up thinly. I popped them back in the toaster oven until the deli rounds were crispy and the cheese was melted. I think I actually hit them under the broiler for a second, too, in order to even out the doneness. I can’t remember. Anyway, I pulled them out, threw them on a plate and added a little fresh basil for flavor and garnish and BAM! Dinner in ten minutes!
Recipe for the Veggie Tofu Loaf after the jump!
Something I do on a regular basis is make my own pizza. I like to change it up and I have probably never made the same pizza twice. Tonight, I was craving veggies because my good friend made me an awesome salad for lunch and I wanted to recreate that feeling of freshness and nourishment, but I was really cold and wanted a hot comforting meal. So I decided to make a veggie pizza.
Even though I had red sauce, I decided I wanted a white pizza and so I decided to whip up a garlicky white truffle cream sauce as the base. Unfortunately, I didn’t have any ricotta, mozzarella nor parmesan on hand so I made my white sauce with neufchatel, olive oil, white truffle oil, garlic and herbs. From there, I added baby spinach, mushrooms, white onion, green pepper, cherry tomatoes from my friend’s garden and then topped it all off with freshly grated asiago and feta crumbles. Absolutely delicious.
What are your favorite pizza combinations to make at home?