Start to finish, this quick dish took about 20 minutes and thank goodness. I had a lot of things to do tonight and making a complicated dinner was not one of them (I reserve that for Saturdays, remember?).
What’s even better? You only need a pot with a lid + you’ll have enough for leftovers for lunch next day. Win-win! Serves 2 or 1 + leftovers. || Read more
Eating red meat is a rare thing for me, by choice. My Nebraska roots kicked in yesterday when I was out running a few errands so I decided to treat myself. The only way to really do that is steak.
I love my veggies. Anything really. I picked up some thick sliced portobello mushrooms and finally found some yellow beets at the market! I know… beets. But trust me, if you can find the beautiful golden version of what’s probably one of the scariest vegetables from your childhood, it’s so worth it. The yellow beet lends a slightly sweet yet earthy flavor that works nicely with the bold flavor of the steak and mushrooms. || Read more
*This is a guest post from my friend Clayton Pasley. Also, I can’t help but think of this.
My name is Clayton (“Tex”), and I’m a first-year law student in Virginia. In the past year and a half, my goal in cooking has been to maximize health benefits while minimizing cost as much as possible. I’m not a vegetarian, but I’ve found that by not buying meat, I can save plenty of money and time in the kitchen. I also found that by forcing myself to cook without meat, I’ve become much more creative in my cooking.
My basic approach has been a “grains and greens” mentality. Between various starchy grains (along with potatoes) and leafy greens along with other vegetables, I’ve created a repertoire of recipes I can make that are quick and cost no more than $5 or $6.
I just happened to start off my year with this amazing dish that’s easy + quick to put together. Vegetarian? Sub the chicken + use nice thick slices of zucchini instead and proceed with the same instructions below! Eggplant would be amazing with the crispy panko crust too. If you give the vegetarian version a go, share some photos/tips with me!
This goes quickly together if you prep some things beforehand like trimming and cleaning the cauliflower into florets and store covered in your fridge until you’re ready to use them.
The story goes that English baker, Samuel B. Thomas, started the English muffin over 100 years ago in America based off of his mother’s tea cake recipe. Not to be confused with traditional muffins that are considered quick breads and do not require yeast, English muffins have this amazing texture that allows for a toasty crunch, yet enough air pockets on the inside to hold your favorite toast toppings. || Read more
It’s been a while! I honestly haven’t found a lot of time or inspiration lately until I ran across this recipe from Smitten Kitchen. Made a slight mess of my kitchen but honestly, if you do some prep work the night before you’ll have an easy time putting this dish together. If you’re vegetarian I’d say this is hearty enough to have as a main course. I served half of the potato with a bowl of turkey chili and froze the rest for later baking. || Read more
After seeing this picture on Instagram from Lindsey, I asked her to share the recipe. Anything with Brussels sprouts and I’m sold. This is obviously vegetarian friendly with the tofu but if you must have meat I think shrimp or chicken would be amazing. Thanks again to Lindsey for sharing! Cheers!
I love this not only because it’s healthy and delicious, but it’s also a snap to make. Since I’m a full-time law student quick meals are always nice and I ‘m sure that’s the same for working people or those with kids.
*NOTE: Often times I cook to taste. So if you’re more sensitive to spice feel free to skimp on the red pepper and cayenne. But stay with me on the cinnamon. It gives the tofu a smoky taste that attempts to mimic chorizo. It’s delicious! That being said, I’ve written the recipe to serve moderate tastes. If you’re like me and love spice and garlic, also don’t hesitate to increase any of the spices to your own personal tastes.