All posts tagged: easy meal prep

Food: Chicken and Garlic Noodles

Some ingredients are hard to find at the grocery store, so I’ve been improvising – to create meals I’be been craving from evenings out with friends at a local Asian fusion restaurant.  Mind you, these are not my recipes, but ones I find online with the ingredients and ease of prepping ideal.  Because for me – time is valuable – and spending too much time over a hot stove takes away that much time from the eating ritual in my home – with spirits and loaded conversations – fun ones of course – since who wants to be brimmed with anxiety over a meal? For dinner tonight – I will make this chicken and garlic noodle dinner with a few minor adjustments – due to shortage of ingredients or some I don’t care for. INGREDIENTS 1 pound boneless skinless chicken thighs or breasts, thinly sliced 2 tablespoons corn starch or flour 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 1/2 teaspoons black pepper 3 tablespoons sesame oil or extra virgin olive oil 1/4 cup honey 1/4 cup low sodium soy sauce   – I will use Worcestershire  Sauce, since allergic to …

Holiday Series: Thanksgiving Preliminary Prep

I start out with one menu – and then shift it throughout the week leading to Thanksgiving, so with that mindset, here’s what I am considering for the holiday, perhaps even leading to smaller dinner parties up to New Year’s eve. {featured source and inspiration for this blog post}

Food: Holiday Series – Thanksgiving Main Course

I am not a fan of Turkey, never have been and I doubt I’ll ever be. So this year, while searching for a main dish recipe I can live with, I stumbled upon this one, while reading an article on ‘how to have a sustainable Thanksgiving.’  And guess what? We are having A butternut Squash Vegducken! INGREDIENTS 1 cup pecans 1 (7 1/2″-long) zucchini 1 (9 1/2″-long) globe eggplant 1 (11 1/2″-long) butternut squash 2 scallions 2 garlic cloves, divided 1 shallot, coarsely chopped 1/4 pound shiitake mushrooms, trimmed, coarsely chopped 1 tablespoon olive oil 9 sprigs thyme, divided 1 cup (2 sticks) unsalted butter 1/2 teaspoon red pepper flakes 2 tablespoons pure maple syrup 2 large eggs 1 cup finely grated Parmesan 1/2 cup fine plain breadcrumbs 6 tablespoons coarsely chopped parsley, divided Kosher salt 2 tablespoons mint, coarsely chopped 1 tablespoon fresh lemon juice Special equipment: Kitchen twine  {follow recipe here} And in case you are curious about the sustainable Thanksgiving suggestions, I have included the article here.    {featured image credit}

Food: Thai Chicken and Noodles

I love Asian fusion or simply Asian inspired food and this recipe for Thai Chicken and Noodles is something worth sharing in today’s ONLY Food series: INGREDIENTS 8 ounces wide rice noodles 1/3 cup low sodium soy sauce or liquid aminos 3 tablespoons oyster sauce 1 tablespoon Thai fish sauce 2 teaspoons honey or maple 2 tablespoons sesame oil or extra virgin olive oil 1/2 pound boneless chicken breast, cut into strips (optional) 2 shallots, thinly sliced 3 cloves garlic, minced or grated 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped 4 green onions, chopped 1 medium zucchini, cut into ribbons or chopped 1 red bell pepper, thinly sliced 2 carrots, cut into ribbons or chopped 1 cup fresh Thai basil or regular basil, roughly chopped {more} What’s your favorite Asian Dish?

Food: Dinner Tonight – Cajun Steak

Had a flank steak in the freezer and wanted to try something different then the norm – my own simple spices, garlic, butter, seared in wine and voila dinner is served. Except, tonight I wanted to step-it up a notch – in terms of spices and style of cooking – although as I read this recipe, I realize it is very similar to my usual.  I am siding this dish with a leafy salad tossed with olive oil and lemon juice. Voila! for this nights dinner. INGREDIENTS 1 1/2 pounds beef tenderloin or flank steak, cut into 1 inch cubes 2 tablespoons fresh thyme leaves, plus additional thyme for serving 1 tablespoon smoked paprika 2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon cayenne pepper, more or less to taste kosher salt and black pepper 2 tablespoons extra virgin olive oil 3 bell peppers, sliced 4 tablespoons salted butter 3 cloves garlic, minced or grated juice from 1 lemon 3 cups steamed rice, for serving 1 avocado, sliced fresh herbs such as basil, cilantro, and or mint {more} Off topic – I have been debating on selling my photographs – not sure yet, but …

Food: Dinner Tonight – Buttery, Creamy Salmon

Here’s a shift to this week’s dinner plans – the salmon dinner will be this recipe instead. I don’t know what it is – perhaps the weather shift cold/hot, rain or pretend, when I go from craving summer recipes to comfort meals.  And this one is surely very comforting: INGREDIENTS 4 salmon filets, skin on or off (your preference) kosher salt and black pepper 2 tablespoons extra virgin olive oil 2 tablespoons salted butter 1 small shallot, thinly sliced 3 cloves garlic, minced or grated 1/2 teaspoon crushed red pepper flakes 1 cup canned full-fat coconut milk, or heavy cream 2 ounces cream cheese, cubed 1/2 cup grated parmesan cheese 4 cups fresh baby spinach juice from 1 lemon 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives, plus more for serving {more} {recipe and featured image source}

Food: Dinner Tonight – Beef Stew Vietnamese Style

San Francisco is filled with wonderful cuisine, fusion or traditional, Asian food has been one of my favorites. But I’ve never tried to make a dish at home, well, except Thai peanut sauce chicken, with store bought Peanut sauce which is no longer available in stores, I imagine because of the growing peanut allergy in this part of the world. Anyway, I have a pound of stew thawing out in the refrigerator, and while scrolling through Instagram this morning, I found this recipe and traced it back to the original article. Dinner tonight is beef stew Vietnamese style. Ingredients 2 pounds trimmed boneless beef chuck, cut into 1 1/2-inch chunks 3 tablespoons fish sauce, plus more as needed  {not a fan of fish sauce, so I will be omitting} 2 teaspoons light or dark brown sugar {also I never add sugar when a recipe requires it} 1 1/2 teaspoons five-spice powder 3 tablespoons canola or other neutral oil, plus more as needed 1 cup chopped shallot or yellow onion 3 tablespoons peeled and finely chopped …

Food: Dessert or Breakfast

I came across this recipe when trying to figure out what is for dessert tonight – and then I realized if I add my own take on it – I can also have the ‘dessert’ for breakfast or mid-morning snack – Raspberry & Cream Fools with Amaretti Crumble (Original recipe I am having for dessert) 2 pints raspberries, washed 1 tablespoon sugar, divided 1/2 teaspoon vanilla extract 1 cup chilled heavy whipping cream 1 cup amaretti cookies, crushed {more}   My Take for the breakfast option raspberries or strawberries – washed Organic Honey to taste A dash of vanilla extract I cup coconut or almond yogurt Homemade granola crumble or store bought is fine if you are pressed for time and just layer or mix together – either way it will be delicious Undecided about dinner tonight – try this recipe for Frittata or add your favorites (bacon bits, green peppers, mushrooms, cheese) to an egg scramble – to be enjoyed with a couple of slices of rustic Italian bread – toasted of course. 

Food: Dinner Tonight – Red Wine Braised Short Ribs

After turkey on Thursday, and leftovers on Friday, I am ready for this recipe – an interesting one for short ribs. I mean what is there more to say, expect if the family is visiting from out of town, and easy dinner prep is the idea, then go here for the recipe: INGREDIENTS 5 pounds bone in, beef short ribs kosher salt and black pepper 2 tablespoons extra virgin olive oil 1 medium yellow onion, thinly sliced 2 shallots, thinly sliced 4 carrots, chopped 2 cups dry red wine, such as Cabernet Sauvignon 2 cups low sodium beef broth 2 tablespoons tomato paste 1 tablespoon brown sugar or honey 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 2 cups fresh cranberries mashed potatoes, for serving {Featured image source} How about this recipe for cranberry Thyme Spritz and a good old-fashioned board game after dinner  

Food: Dinner Tonight – Spaghetti Squash Loaded with Cheese

Cheesy gooey comes to mind, while taking my early morning walk today and a taste of melted cheese. So guess what we are having for dinner tonight? And the best part is – I am not switching up anything. In fact, I am adding Italian sausage or the sweet-spicy chicken sausage 🙂 INGREDIENTS 2 medium spaghetti squash, halved and seeds removed 1 cup whole milk or heavy cream 1/3 cup basil pesto, homemade or store-bought 1 teaspoon dried oregano 8 ounces frozen chopped spinach, thawed and squeezed dried 1/2 cup whole milk ricotta cheese 1 1/2 cups shredded fontina cheese 1 cup shredded provolone cheese 1 pinch crushed red pepper flakes kosher salt and pepper fresh oregano, for serving  {more}