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I hate kale... unless it's *massaged*. This is a quick weeknight dinner that's both light and hearty. This October, I've been trying to hit up the Union Square farmer's market every Saturday for my weeks worth vegetables. It's affordable and so unbelievably fresh. It's also fun to roam around and look for possible toppings for this salad!"
This is the perfect rainy day meal for when you're craving a piping hot bowl of soup noodle but are too lazy to go out to get one. The recipe requires no special ingredients, and the spices/herbs can be omitted if you don't have them at home. Recipe creds to Andrew (weird because I've never seen him eat a vegetarian meal in his life....)"
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I have a friend in medical school, PR, who is the King of using an oven. I remember telling him how I thought my oven was broken for the first 3 months of medical school and so I never really tried to use it. He was flabbergasted. I didn't see the big deal -- after all, I never really used the oven to cook, only to bake things. After that conversation, I think he tried to make a point because he kept roasting these delicious things and letting me try them. It started with sweet potato, then cauliflower and carrots and butternut squash (first time trying that one!), and then chicken bakes and flavored rice.... Anyway, he's converted me. I am an AVID oven user now. It's great for meal prep but also wonderful for using up pantry leftovers. You just throw in whatever vegetables you have, then drizzle olive oil and add salt, pepper, paprika, garlic (or garlic powder), chili flakes (if ya want the spice), and my new favorite... fresh shaved parmesan (which I also learned from PR). There are no real measurements for this recipe, just some guidelines. If you don't have anything else, simply salt, pepper and oil will do wonders. As PR says, "it's so easy, and so forgiving." Ingredients:
This recipe took me one week and 30+ cucumbers to perfect. It was a Chinese recipe Andrew's mom gave me and I couldn't understand it 100% (maybe that's why I failed so many times.) The first few trials left my mouth numb with spicy pain for days! But this final recipe really, really works. It's one of my favorite dishes to get at restaurants, and now one of my favorite appetizers at home too!" Ingredients
5-6 mini cucumbers (Japanese or Persian cucumbers work well) 3-6 cloves garlic 2-3 chili peppers .5 tbs hot chili oil 1 tbs sesame oil 1 tbs rice vinegar 1 tsp salt 1 tbs fish sauce 1 tbs water
Andrew came up with this recipe a few months ago and sent me a photo via Snapchat. I almost flew to Chicago to taste it (kidding, but it did look amazing.) He made it for me a few weeks later, and I knew it was going to be a staple in my easy recipe list. Since then, I've made a few adjustments to it myself, mostly to make it even easier, but it's mostly still the same flaky, egg-filled, sesame covered noodle dish!" Ingredients:
1 pound salmon 4 eggs Noodles Stir fry vegetables such as broccoli, snow peas or mushrooms, cut into small pieces and cooked (optional) Sauce: 4 tbs Sesame oil 1/3 cup Soy sauce 1 tbs Lemon juice 4 cloves Garlic chopped Garnish: Green onion Salt (to taste) Sesame seeds Hot sauce (optional) Instructions:
This is one of my ALL TIME favorite foods. It's a reminder of home and what I constantly craved in college after months of dining hall food. I make it often for dinner, but also for parties, and it's always a crowd favorite. There's something different when Mom makes it, though. Maybe she adds a secret ingredient she hasn't told me about, or maybe it's just that touch of motherly love." Ingredients:
1 onion chopped 3 stalks celery chopped 1 sausage chopped (microwave 1 min) 1 pound ground beef 1 can kidney beans 2 cans tomato sauce 3 tbs mayo Chicken Powder Bay Leaf 1/2 tsp sugar 1 tsp oregano (not needed) 2 tsp chili powder
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