I’m very into quick meals these days. Not things like boring mac and cheese, although we do eat that in my house, but new and different meals. I like recipe testing and trying out interesting flavors. So when I came across this recipe on Pinterest, I just knew I had to make it. This is a simple recipe with a ton of flavor! It’s sweet and tangy, and healthy when served over brown rice with some veggies. I chose broccoli.
We really have to thank our good friend and culinary school graduate Adam Mimran for this recipe. He’s the one who’s tested it many times and took the time to make them for a crowd during the Superbowl. Funny thing is, this has been on mine and Steph’s to do lists for quite some time. Oh well. Sometimes you have to rely on friends to cook things for you. If you plan on making them for a crowd, double the recipe. Continue reading
I have been really into Asian flavors lately, and I have started to keep white miso paste in my refrigerator to make quick miso soups for those nights that I don’t feel like cooking dinner. This is even better, because you know what else I always have? Carrots! And onions! And sesame oil. You really can’t skip the sesame oil in this recipe, it magnifies the deliciousness of the soup.
Want the taste of Chinese food in your very own kitchen? This beef and broccoli dish really tastes like Chinese food! And there’s no MSG. And you can make it with brown rice and not charge $1 extra. I just wish I had a wok, because that would make cooking this dish extra fun. Try it even if you don’t have one. Cast iron works wonders. So do dutch ovens. Continue reading
The best part of going out for sushi is salad, because it comes with carrot ginger dressing! Jessica and I have been known to pick up a quart of dressing from our local sushi joint. That is, before we learned how easy it is to make at home!
Since I tend to experiment with Asian cooking, I always have most of these ingredients at home, such as rice vinegar, ginger and sesame oil. I did have to go out and find some miso paste, which was pretty easy; there are a few brands of kosher miso paste available at Whole Foods. Now that I have that, I can make this whenever the urge strikes, since it lasts in the fridge for quite a while. It’s also good to have around for my favorite lazy miso soup dinner, which consists of mixing miso paste with water and adding whatever veggies I have around, and maybe some greens or soba noodles.
While you’re picking up your miso paste, make sure to buy an avocado, our favorite vehicle for carrot-ginger dressing!
This was served as the side dish with my broiled tofu, which Martha Stewart suggested as a meal. Well, I will always listen to Martha, because this was a great meal! Maybe I would have considered this the main dish and the tofu the side dish, but I served them on the same plate at the same time, so whatever. It’s delicious nonetheless.
Soooo remember when I was freaking out about that almost-exploding tofu package? I had been preparing to make this meal. And I made it anyway, but I bought a new package of tofu, because I didn’t want to risk anything.
Think you don’t like tofu? That’s probably not true; I’ve made a slimy tofu before, but you just have to cook it the right way and it’s great! And it’s as easy as broiling it for less than 10 minutes. This is a great start to a Meatless Monday meal!
Growing up, we always thought we didn’t like string beans. Looking back, that sounds ridiculous. What’s not to like? But the only string bean we’d ever eaten were once frozen and burnt to a crisp. Our sister Rayna reintroduced us to string beans years later with this recipe.
I’m often inspired by the food I see at the market or in my kitchen, and that’s how I decide what to cook. This recipe is different; I was inspired by my wok. I saw it hiding in its cabinet one morning, decided I wanted to use it, and defrosted some chicken in preparation.
It doesn’t have to take long to produce a healthful and appetizing meal. This meal consists of protein and vegetables thrown into a wok and cooked with soy sauce. If you don’t have a wok, a regular large saucepan will do the trick, too.
Ina Garten’s Szechuan noodles are awesome, but I wanted to see if I could make my own version of sesame noodles. I’ve eaten them plenty of times at restaurants and I’ve tried out enough recipes to be able to reproduce them at home.
Last time I made them, Ricky Dweck mentioned that he likes to put coconut milk in his sesame noodles, so I made sure to try that out.