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Category Archives: Dinner
I’m clearly on a meatball kick, and these might be my new favorites. If you want to mix it up and add in little pearls of mozzarella to the balls and they’d be even cheesier. You’ll love my balls, I promise….
Serves 4, total cooking time 45 minutes
Tools needed: blender, skillet, baking pan, microplane or lemon zester
Chicken Parmesan Meatballs
2 tbs extra virgin olive oil
1 tbs. tomato paste
2 large eggs
1 cup grated Parmesan cheese
1 bunch basil
1 cup fresh spinach
4 cloves peeled garlic
1/2 white onion, chopped
1/2 tsp salt
1/2 tsp pepper
2 lbs ground chicken breast
1 cup Italian panko breadcrumbs (if store doesn’t have Italian seasoned panko, regular panko is ok)
1 cup shredded mozzarella cheese
1 package whole wheat linguine, or other whole wheat long pasta
1 jar tomato sauce-I prefer Michaels of Brooklyn or Rao’s tomato basil
Blend the first ten ingredients in a blender until the spinach and basil are incorporated. The result will look like a thick pesto. Combine the “pesto” with the ground chicken, Parmesan cheese and breadcrumbs until well mixed. Be sure not to overwork the meat, which will result in a less than desirable texture. Heat oven to 350 and Spray a baking pan with cooking spray. Using wet hands, roll the meatballs in to golf ball sized balls and place in the pan. If you have the time, it is best to let the meat sit in the fridge for 2 hours before balling it, but it is definitely no necessary-just makes the meatballs easier to shape. Bake for 20 minutes then remove from the oven. Move all the meatballs into the center of the pan so that they are as close together as possible. Add a spoonful of tomato sauce to each meatball, the top with the shredded mozzarella cheese. Bake for an additional 15 minutes, until the cheese is melted. In a skillet, heat the remaining tomato sauce (there will be a bit of extra) until simmering. Once the meatballs are done, transfer to the sauce skillet.
Crispy Panko Broccoli
1 package chopped broccoli (1 lb.)
1 tbs. extra virgin olive oil
1 tbs. butter
Juice of ½ lemon. *Zest the lemon first and set aside for garnish
½ C. panko breadcrumbs (you’ll have extra from the recipe above)
½ C. parmesan cheese
½ tsp. garlic salt
Combine the butter, olive oil, garlic salt and lemon juice together in a large bowl and microwave for 30 seconds, until the butter is melted. Stir in the breadcrumbs and cheese, then toss in the broccoli and combine with the breadcrumb mixture. Spray a baking pan with cooking spray and spread the broccoli evenly across the pan. Bake for 30 minutes at 350, stirring halfway through. Top with the zest of the half lemon.
So, I’ve been craving good Chinese since my sister told me that she had ordered 96 dollars worth of Royal China for two people, and I’ve been trying to figure out what I would make for a few days. Since my husband has basically threatened to divorce me if I serve him roasted/grilled chicken ever again, I decided to do a beef dish. Turns out, I’m pretty legit with Asian cuisine. I didn’t make my own dumplings from scratch this time (I will try and remember how I made them in the past), but steaming them in a steamer basket makes them taste pretty close to restaurant style. Cut the recipes in half if you want to just make it for two. Or one…. you’ll have leftovers for you and the cat I assume you live with.
Total cooking time, 45 minutes. Additional ingredients/ equipment needed: 1 serving of dumplings from grocery store sushi section if wanted. Heavy bottomed pans (2) and a steaming basket for the dumplings if you want them.
Beef & Broccoli
Serves 4. Total cooking time 30 minutes.
- 2 boneless ribeyes, excess outside fat trimmed
- ¼ C. low sodium soy sauce
- 2 tbs. extra virgin olive oil
- 2 tbs. sambal olek (**use less, or none if you aren’t a fan of spice!)
- 1 tbs. ginger paste (the kind you find near the herbs in the vegetable section
- 3 cloves minced garlic
- 1 bag (1 lb) chopped broccoli, steamed for half the time the bag calls for
- 2 chopped green onions (for garnish)
- 1 tbs. toasted sesame seed (for garnish)
- 2 tbs. high heat cooking oil (stir fry oil if they have it, if not, olive oil is fine)
- 2 tbs. cold water
- 1 tbs. cornstarch (whisk the water and cornstarch together to create a cornstarch slurry)
Cut the ribeyes into rectangular pieces, similar in size to Jolly Ranchers, about 1” long by ½” thick. In a small bowl, whisk together the soy sauce, oil, sambal, ginger and garlic. Add the steak to the bowl and let it marinate for 10 minutes. If you have time, let the meat sit in the sauce for several hours, but that is not necessary. While the meat is marinating, heat 2 tbs. of stir fry oil in a pan until hot, but not smoking. Once the oil is hot, test a piece of the meat. If it sizzles loud, the pan is hot enough. Add in the meat (use tongs or your hands to add the meat in, as you want to save the marinade). Cook the beef for 3 minutes, stirring occasionally. Add in the broccoli and cook for another 3 minutes. Add in the remaining marinade and the cornstarch slurry and stir to combine well. Simmer for another 3 minutes until the sauce turns thick and the meat is cooked through. Garnish with sesame seeds and chopped green onions.
Quinoa Fried Rice
Serves 4, total cooking time 20 minutes
- 4 cups cooked quinoa. If your grocery store sells pre-cooked quinoa like the ones in pouches, buy 2 pouches. (This is the one I use: https://www.heb.com/product-detail/central-market-quick-heat-white-and-red-quinoa/1761920)
- 1 package frozen Asian vegetable medley
- 4 large eggs
- 1 tbs. ginger paste
- ¼ c. low sodium soy sauce
- 1 tbs. butter
- 1 tbs. stir fry oil, or olive oil
In a large pan, cook Asian veggie medley according to directions with 1 tbs. oil. As the vegetables are nearing completion, add in the 4 eggs and scramble in the same plan. I usually make a well in the center and spray cooking spray then add in the eggs and scramble. Once the egg is scrambled, add in the quinoa, butter and soy sauce. Stir to combine, and cook for an additional 5 minutes until the quinoa is hot. I topped ours with an additional fried egg for looks.
I like to serve the dish with some steamed store bought dumplings. The dumplings can be found in the sushi section in the deli area. I prefer pork dumplings. Simply steam for 5 minutes and they will be heated through.
Sorry for the delay in posting. When you have a mini human that can’t wipe their own ass and are sprouting teeth in random places, your schedule gets a little f*cked. My tiny human has decided to go on a hunger strike and drink exclusively whole milk and dog water, so that’s been a fun 48 hours. Anyone want to babysit? I’ll pay you in meaty noodles.
Ok, so if you don’t know the skinnytaste name, you need to. She just had a new cookbook come out that is made for legit people with normal ingredients that you can find in a regular grocery store. Her newest cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes is the bomb.com and I recommend running out and buying it asap. I usually use cookbooks for recipe inspiration/experimentation, and this one is perfect for that. If you aren’t comfortable making changes, don’t—but I used her ingredients as a starting point, and added a few others. I added some shallots, more garlic and some basil to this recipe, and it was bomb.com. The first night I had it, I ate it over noodles. While that was good, I recommend doing spaghetti squash, which I’ll post the recipe for at the end. I’ll also add in the arugula salad with heirloom and burrata with balsamic glaze at the bottom too! Serves 6
10 cloves garlic
1 shallot, chopped
1 tbs. olive oil
1.5 lbs flank steak (cut up in to 4 pieces) seasoned with salt and pepper
4 sprigs of thyme
4 large basil leaves, chopped (save a bit for garnish)
2 dried bay leaves
1 large can (28oz) San Marzano crushed tomatoes
½ C. low sodium beef broth
½ C. chopped carrot
1 package of pappardelle pasta, or any kind of pasta you prefer.
Salt and pepper
Ricotta cheese for serving
Parmesan cheese for serving
Heat olive oil in a small skillet and add in shallot and garlic. Smash the garlic to release the flavor before you put it in the oil, but no need to chop that. Sautee for 4 minutes, until garlic starts to turn golden. Remove from heat. Then, literally put all the other ingredients except the cheeses, including garlic and shallots with the oil into your slow cooker on low for 8.5 hours. The flank steak will shred easily with a fork as soon as it is finished. Serve with the pasta (or spaghetti squash, recipe listed next) topped with some fresh chopped basil and ricotta cheese and a light sprinkling of parmesan.
1 medium spaghetti squash
1 tbs. olive oil
1 tbs. butter
2 cloves minced garlic
salt and pepper
Poke the squash with a fork about 10 times all around (the same way you’d pierce a potato). Microwave for 6 minutes, flip it, then microwave for another 6 minutes. If the skin isn’t soft after that, add another 2 minutes. Take it out of the microwave with hot pads and let it rest on a cutting board for 10 minutes. Slice it open lengthwise and scoop out the seeds. Let it rest another few minutes so that it can be easily handled. While you’re waiting, heat a skillet with the butter and olive oil and saute the garlic in the mixture. Once you can handle the squash, scrape out the filling and add it to the saute pan. Cook for 5 minutes and season with salt, pepper and parm. A medium sized squash can make 6 small servings, or 4 substantial servings.
Arugula, Heirloom and Burrata Salad
1 package arugula
1 large heirloom tomato
1 container burrata (usaully comes with 2 balls)
1 tbs. olive oil
1 tbs. balsamic glaze
squeeze of lemon
Chop the tomato in desired size and put on top of the arugula with the burrata, split into 8 pieces. The cheese will ooze out, which is legit. Drizzle with the oil and balsamic and a little squeeze of lemon. Season with salt and pepper to taste.