Archives for category: Dinner

Been dreaming of this. Johnsonville brat, roasted over a bonfire, fried potatoes, and my favorite kale salad.

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Udon noodles, cooked in the drippings from wagyu bulgogi

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Shabu shabu and sukiyaki. All-you-can-eat, which is not as common as in the US. Shabu shabu had two different dipping sauces: a citrusy ponzu, and a sesame ginger. Sukiyaki was cooked for us and served with raw egg for dipping.

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This is one of Troy’s tricks from back in his boy scout days. Ground beef, onions, carrots, potatoes, zucchini, salt & pepper, maybe a pinch of thyme or other seasonings, and a generous pat of butter.  Wrap the whole thing up in foil, and throw it in your cooler until it’s time to throw it in the coals of your campfire.  Way better than hot dogs.

vegan pesto pizza

As I’ve mentioned before, I gave up dairy a few months back. Overall, it wasn’t nearly as hard as I thought it would be, but one of the things I miss the most is pizza. I don’t care for any of the fake cheese substitutes, but I thought I’d give cheese-less pizza a try. This is my usual whole wheat dough, topped with another Pinterest find, chickepea basil pesto from this blog, portabello mushrooms, Gimme Lean veggie sausage, fresh roma tomatoes, and then drizzled with just a bit of olive oil. It was actually pretty good, but still not as satisfying as the real thing. I think I may brush the dough with olive oil and put the pesto on top of the veggies next time.

Asian Lettuce Wraps

We’ve recently started participating in a produce co-op. It’s been a great way to try out vegetables we normally don’t buy very often and eat a lot more of the ones that we do. Last weekend’s box had a TON of lettuce in it.  One can only eat so much salad, so I thought Asian-style lettuce wraps would be another good way to use it one of the heads of green leaf lettuce. It’s also a great way to include other veggies that kids (or husbands) won’t normally eat – in this case. mushrooms.  I used ground turkey to keep the fat content down, but you could easily substitute chicken, pork or even TVP for a vegetarian version.  This was pretty quick and easy to put together and a big hit with family. I’ve included the recipe after the jump.

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Baked Chicken Flautas

Since I deviated quite a bit from the source, I thought I’d try something a little different today and post a recipe to go along with the photo (after the jump).  I saw this recipe on Pinterest the other day and realized it’d be a perfect use for leftover chicken.  One of my favorite easy dinners is to throw some chicken breasts in the crockpot along with a jar of salsa, or a can or rotel or enchilada sauce. Let it cook on low, shred it up and voila! Instant chicken tacos, enchilada filling, or in this case, flauta filling!  If you have plain shredded chicken, like leftover or rotisserie, I would just combine it with 1/2 – 3/4 cup of your favorite salsa and double the cumin in the recipe.

In the last 6 months, I’ve discovered I have some food sensitivities, so I’ve more or less cut dairy and eggs completely out of my diet, and I’m trying to limit my gluten intake as well. This recipe lends itself well to being gluten and dairy free since you can sub vegan (Tofutti) sour cream for the dairy kind, and it still has a bit of that nice creamy texture. I generally won’t cook two separate meals each night, but in this case, it was easy enough to divide the filling into two batches and use real dairy for the hubby and kiddo.  You could also substitute Daiya shreds for the cheese, but I personally don’t care for them, so I’ve learned to live without cheese in my life.

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Greek chicken pita with homemade tzitziki, lettuce & grape tomatoes, and a side of falafel (frozen, from Trader Joe’s).

Trying to eat a little bit healthier after a summer of overindulging, so I made a quick marinade of lemon juice, olive oil and herbs and dumped in some chicken breast cut into strips. We grilled it up and ate them on Greek-style pitas, which I prefer over the kind with a pocket, but I’m fairly certain are more fattening. Oh well. The falafel was bought on a whim after trying a sample but in retrospect, I probably should have skipped it. I think I’d better off buying a mix and frying them fresh.

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Chicken spaghetti, from Pioneer Woman.
Up until about 5 years ago, I’d never heard of chicken spaghetti.  I’m not sure if it’s a Texas thing or a Southern thing or what, but whatever the case, I’ll take it.  My parents never cooked a lot of “American” food when I was growing up, but the one thing my mom did make was tuna casserole.  I know most people groan at the thought, but it was a big treat for my brother and me, and I think that’s where my weird fondness for casseroles come from.

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Hummus, yogurt spread, baby carrots, giant sugar snap peas, Applegate farms salami, some local cheese (I forget what kind), rice crackers, rosemary focaccia with olive oil & balsamic for dipping, and organic berries. Phew, that was a mouthful!

E and I hit up the neighborhood farmers market, where I might have gone a little bit overboard with random purchases that didn’t necessarily constitute a real dinner. So instead, I just threw everything together, added a few odds and ends like some hummus, zucchini fries (not pictured), and veggies, we had ourselves a lovely little picnic dinner. E was highly amused by the concept.  She said, “snacks for DINNER?!”  Ha!