Category Archives: Salads/Greens

Chicken Pad Thai Squoodles

close up of the yumminess

close up of the yumminess

It’s ten days into no carbs, no dairy, and I’m dying. My noodle a week habit is the hardest to quit, and I’ve been craving pasta like no other. Well, I’ve been craving any sort of bread product. I’ve had several uncomfortable moments of staring sexually at a loaf of bread, and that awkward encounter at HEB where I just picked up a baguette and sniffed it. I need help. This recipe is legit, and I *almost* tricked myself into thinking I was eating noodles. Almost. If you have Veggie Noodle Company squoodles in your grocery produce section, snag them asap. We have the zucchini, butternut squash and sweet potato ones here–hoping they’ll start carrying the beet squoods  soon.

side view

Butternut Squash “Pad Thai”

  • ½ C. creamy peanut butter
  • ½ C. hot water
  • ¼ C. sambal chili paste
  • 2 cloves garlic, minced
  • 1 tbs. ginger paste
  • ¼ C. low sodium soy sauce
  • 2 tbs. olive oil
  • 1 package Veggie Noodle Co. Butternut Squash spirals
  • 2 boneless, skinless chicken breasts
  • 1 package Asian vegetables
  • 1 lime

Preheat oven to 400 degrees. Whisk the first six ingredients together. Reserve half for dressing, and marinate the chicken breast in the other half. Once the chicken has marinated for 15 minutes, place on a baking sheet and bake for 10 minutes, flip and bake another 15 minutes. Remove and let it rest for 10 minutes, while you prepare your “noodles” and veggies. I usually use whatever fresh veggies I have left in the fridge (this is a good clean-out-your-fridge recipe), but a bag of Asian frozen vegetables works just as well. If you are using frozen veggies, steam them in the microwave according to the instructions. In a sauté pan, heat olive oil to medium heat and add in the squoodles. Sauté for 5 minutes, add in the vegetables, and cook another 30 seconds, then add in the rest of the sauce. Divide into two bowls, and  top with the chicken and juice of a lime. You can sprinkle on some chopped nuts for crunch (my favorite are wasabi soy almonds).

overhead view

Chimi-Chimi-Coco What? STEAK ‘n Potatoes

pls. excuse the shitty pic, was too hungry to snap with a real camera

pls. excuse the shitty pic, was too hungry to snap with a real camera

Grilled Skirt Steak with Chimichurri

  • 2 lb. skirt steak
  • ½ C. red wine vinegar
  • 5 cloves garlic
  • 1 shallot, chopped
  • 1 tsp. crushed red pepper (less if you prefer less heat, can always add more once you try the sauce)
  • 1 bunch cilantro
  • ½ bunch parsley. Flat leaf is preferred, but our grocery didn’t have, so I used curly
  • 2 tbs. chopped fresh oregano (if you cannot find fresh, use 2 tsp. dried—TEASPOON, not tbs. if dried)
  • 1 c. olive oil
  • 1 tsp. salt

In a food processor, combine all the ingredients except the oil and salt and pulse until herbs are roughly chopped, not completely broken down. Drizzle in the oil slowly, and add salt to taste. In a large bowl or ziplock, marinate the meat in half the chimichurri for at least 2 hours, but up to 24 hours. Heat your grill to high heat, and grill each side for 3 minutes until medium rare. Let the meat rest for 10 minutes before slicing and topping with the remaining chimichurri. Top with roasted garlic if wanted.

 

Y’all-also, my recipes are now “shopable” on Recipost, click here to have the ingredients delivered to your doorstep, so legit! Shop the recipe HERE

 

Roasted garlic

  • 2 heads of garlic
  • 2 tbs. olive oil
  • Salt to taste

Take a whole head of garlic and slice off the top third, exposing most of the clove. Drizzle with 1 tbs. olive oil and a sprinkling of salt. Wrap in foil and roast at 400 degrees for 30-40 minutes. I recommend roasting several heads of garlic at the beginning of the week and having it on hand. I always make at least 2 heads for the steak recipe.

Oven Fries

  • 2 russet potatoes
  • 2 sweet potatoes
  • 4 tbs. olive oil
  • 2 tsp. corn starch
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. cumin
  • ½ tsp. paprika

Heat oven to 400 degrees. Combine all the dry seasonings together and set aside. If you don’t care for those ingredients, make up your own seasoning, or use something you have on hand. Cut the potatoes in to equal sized sticks, I usually do .25” sticks. For the regular potatoes, soak in cold water for 30 minutes to remove excess starch. By doing this, you will get a much crispier fry, while still getting the soft and fluffy center. After 30 minutes, drain the water, and dry the potatoes as well as you can (blot with towels or paper towels). While those are soaking, toss the sweet potatoes with the corn starch, then toss with oil and spices. In a bowl, toss the regular potatoes with 2 tbs. olive oil and half the spice mixture. Place the regular potatoes on a baking sheet lined with parchment paper (you might need two), making sure that the potatoes don’t touch. Bake, turning every 15 minutes, for 45-50 minutes. The sweet potatoes won’t need quite as much time, so bake, on parchment lined baking sheet, for 30-35 minutes, turning once or twice during cooking.

everything slopped onto the plates

everything slopped onto the plates

Chopped Salad

  • 1 package arugula, chopped
  • 1 package spinach, or mixed greens, chopped
  • 8 slices bacon, cooked
  • 1 large avocado, sliced
  • 1 small container of shaved parmesan
  • 2 tbs. extra virgin olive oil
  • 2 tbs. balsamic glaze (available with the vinegars)

Combine everything together and top with the oil and vinegar. Add salt and pepper as needed.

snap o' salad

snap o’ salad

Pappardelle with Beef Ragu & Arugula Salad

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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

Ingredients:

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.

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Spaghetti Squash

Ingredients:

1 medium spaghetti squash

1 tbs. olive oil

1 tbs. butter

2 cloves minced garlic

parmesan

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.

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Arugula, Heirloom and Burrata Salad

Ingredients:

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.

four legged peeps love it too

four legged peeps love it too