Tuesday, July 17, 2012

Chicken and Green Bean Yellow Curry

In another episode of "what am I going to do with all of the stuff leftover from last week's CSA before I pick up THIS WEEK'S" ....

  • 1 package of chicken thighs
  • Trader Joe's Thai yellow curry sauce
  • a little peanut oil
  • green beans
  • peas
  • sugarsnap peas
  • carrots
  1. On a medium heat in a pan with a little but of oil pan brown the the chicken just a little put on each side. Concurrently you can be steaming the vegetables in a separate pan.
  2. Flip the chicken and add the bottle of curry sauce, I added a little water too to get the last of the sauce out of the jar.
  3.  Lower the heat and let it simmer uncovered for about 10 minutes or until the chicken starts to look cooked. 
  4. At this point it was tender enough to be pulled apart by chopsticks. Pull it apart so the chicken is in smaller bite sized pieces.
  5. Only cook the veggies until al dente, drain and add to the pan with the chicken
  6. Let it simmer a bit more for the veggies to soak up some flavor, maybe 5 minutes on low to let the liquid thicken.
  7. Serve hot over rice
You can substitute basically any vegetable or meat (or tofu) you want, also if you are more patient you can cook the veggies right in the simmer sauce but this was quicker!

Friday, June 11, 2010


  • whole wheat bread
  • peanut butter
  • grape jelly
Spread the peanut butter on one piece of bread. Spread the grape jelly on the other piece of bread. Put them together. Cut them in those little triangles. Cry yourself to sleep.

Tuesday, October 20, 2009

Tuna & Soba noodle salad

Cook the Soba Noodles as the package requires. Different brands probably require different times. Soba noodles are made of buckwheat, so nutritionally they are similar to wholewheat noodles. So therefor more healthy than rice noodles. Once you've cooked them up, drain them and rinse them with cold water.

In a large bowl add a few table spoons of soy sauce, a few shakes of the sesame oil and a few squirts of the Srihachi sauce. When it looks like enough to cover the noodles and tuna mix it all up. Add the tuna, squish it with your fork and make sure it drinks up the sauce. Now add your cold noodles. Stir it up so they are covered with the sauce. If it looks like there isn't enough sauce just add more of the ingredients to the whole bowl. This should make about 3 servings. Soba noodles generally come in little bundles, each bundle is about a serving so try not to eat more than one bundle. Tastes even better after it's spent some time in the fridge. This would be a great lunch or addition to a bento!

  • Soba noodles (Japanese buckwheat noodles)
  • Tamari Soy sauce (or regular, I just love the taste)
  • Srihachi sauce
  • Toasted Sesame Oil
  • 1 can tuna fish

Wednesday, April 29, 2009

Roasted Red Pepper Pasta Sauce

I was looking around for a light Roasted Red Pepper Sauce but none of them really sounded good to me so I made my own. I didn't want anything with cream in it (too heavy on a 90 degree day!) and I didn't want anything that used a blender. For two reasons: I enjoy the texture of roasted red peppers and didn't want to loose that and I don't own a blender!

So I made my own. I cut up the roasted peppers (they're jarred in water, Pastene makes some. Canned would do), an onion and 2 cloves of garlic. I sauteed these in olive oil until the onions were translucent. From here I started adding the tomato paste, the balsamic and the seasonings and stir frequently. I suggest buying a small jar of tomato paste if you can. It's a nice pantry staple to have around for quick sauces. It comes in a can but then you have to use the whole thing or end up throwing some out. The ground sweet chili peppers add some heat but not too much. If you don't like them, maybe use some red pepper flakes. They're really more of an asian flavor than an Italian one, but I love them so why not.

I was boiling some bowtie pasta up to serve with the sauce, so to thin out the sauce a little I put in some of the pasta water. I've seen giada do it. So it MUST be a thing. Simmer until the water is boiled off, this should help take away the bitterness of the balsamic and just leave that nice sweetness.

Serve on pasta and enjoy!

  • 2 roasted bell peppers (from the jar in water)
  • 1 table spoon tomato paste
  • 1 table spoon ground sweet chili pepper
  • ¼ cup balsamic vinegar
  • ¼ cup of pasta water (the water you cooked the pasta in)
  • 1 diced small yellow onion
  • 2 cloves garlic
  • Oregano, thyme, pepper and salt to taste

Tuesday, March 31, 2009

It's Meat Sauce, Bolognese if you're nasty.

I was particularly hungry after the gym yesterday so I decided to whip up some home made meat sauce. I ended up freezing some and saving some for for another meal later in the week. I started things up with chopping up the onions and the garlic. I gently sauteed them in the large saucepan I'd be using. When they were nice and soft I put in the turkey meat. I browned this and broke it up as it cooked. Now is a good time to add some of the seasonings.

Make sure the turkey is cooked all the way through add the canned tomato ingredients. Let this simmer until it is nice and thick, this shouldn't take too long. The juices from the meat and the canned tomatoes make it pretty runny, so this is important. Taste a bit of the sauce, if you think it needs salt add salt. If it's bland, add some more pepper and oregano.

I had this over just a little bit of linguine. It was very tasty! I would have spent more time caramelizing the onions next time though. It was a bit of a rush job. I have plenty of left overs too. This is a good sauce because if you make it nice and chunky you'll end up eating less pasta and more of the lean protein. Which is good for you or something.

  • 1 lb of lean ground turkey meat
  • 2 small onions
  • 2 cloves of garlic
  • Pepper, Salt, Oregano, Thyme (to taste)
  • Olive oil
  • 2 small cans of diced tomatoes (I used fire roasted)
  • 1 tiny can of tomato paste
  • Pasta of your choice

Friday, March 20, 2009

Sizzlin' Fajitas

I am coming to realize that I basically cook on the level of someone like Semi-Homemade with Sandra Lee. I rely on super market staples like sauces and mixes, however let's spin that as a benefit for you the READER because it means my recipes are freaking easy! I will never have a recipe that calls for cool whip though. I PROMISE.

I was at Joe's American Bar and grill, a swanky one (if such a thing is possible). I define swanky as they had white linens on the table, formally dressed waiters and candles on the table. Someone ordered SIZZLIN' Fajitas. The waiter brought it out and it was LOUD. I decided that ordering fajitas in a restaurant other than chili's or some kind of Mexican place is very obnoxious and the orderer only does it to draw attention to them self. The entire room hears the loud spitting sound (probably just from our mammalian instincts to avoid things that will burn us) and their eyes follow the waiter to the table, and there is the douche who ordered it. Looking all self-satisfied. "Yes it was me. I am the douche who disturbed your dinner to announce to the restaurant I'M HAVIN' A SIZZLIN' FAJITA".

Ok but maybe that's just me.


I heated a large pan and coated the bottom with a little oil, then I dumped in some of the fajita sauce (I used World Harbors, but feel free to take a stab at making your own or using any other sauce). Then I added the strips of chicken. You want to have enough sauce so that the chicken is sitting in a bath of sauce, and the sauce is helping cook the chicken. There is probably some word for this process but I don't know what it is. You slowly cook the chicken like this, if the sauce levels go down either add more sauce or some water. This should result in the chicken being very tender and juicy! When it was done, I took it off the heat and put it aside. Then I cut them into small bite sized pieces.

Cut the peppers and onion into nice little wedges so that they will cook quickly. Using a fresh pan heat it with a little bit of the sauce and some water. I salted and peppered the vegetables at this point. So you aren't exactly frying the peppers and onions, it's more like you're steaming/boiling them. You could fry them but I just chose to do it this way. When they are soft and all the water has boiled down reincorporate the chicken. Stir it in, and maybe add some more sauce. (Keep in mind that the sauce I used probably had a ton of sugar in it. If you are trying to lose weight or are diabetic you might want to substitute it.)

The fajitas are basically in your hands now to customize. I took a whole wheat tortilla, threw in some shredded cheddar and then put in the fajita mixture. You could add sour cream, guacamole, rice or beans to make it more like a burrito. Also you could always substitute the chicken with pork, beef or tofu. Or just eat the mixture over rice. This is an EASY customizable meal, that is great for a party too.

  • 1lb Chicken tenders (cut of chicken, not breaded chicken)
  • 1 bottle of Fajita sauce (or chipotle sauce, hot sauce, or marinade of your choice)
  • 1 large white onion
  • 1 Large Green Bell Pepper
  • 1 Large Red Bell Pepper
  • Optional - 1 Jalapeno pepper (or hotter!)
  • 1 package of whole wheat or white corn tortillas
  • Optional - 1 small package of shredded chedder cheese
This should feed 2-3 with leftovers.

Wednesday, March 18, 2009

Zucchini & Summer Squash Casserole

First of all this recipe is hardly unique or even my own. It's the amalgamation of a couple I've seen online or on the food network. However I haven't posted much in a long time so here it is!

Summer squash and Zucchini are pretty much meant for each other. They put them next to each other at the grocery store, why separate them in your kitchen? I took one of each, I grabbed really big ones. For whatever reason the summer squash at my supermarket was huge! It's usually pretty piddly and small, if that is the case use 2 or 3. Peel both vegetables with a vegetable peeler. Then slice them into 1/4 pieces, so they are nice round discs.

Create one layer of the discs, sprinkle this with Parmesan cheese & Italian seasoned bread crumbs. Since there is basically salt and pepper like seasoning in both of these things, I didn't bother adding any. Create another layer and do the same thing, until you have run out of both zucchini & squash. I drizzled this with some olive oil. I took a can of diced stewed tomatoes and topped the whole thing off with that. Then I sprinkled on some more Parmesan and a little feta I had sitting around.

Cook this for 30 minutes at 350 degrees. The way to tell if these veggies are done, is if they are a little soft and translucent. This is a great way to enjoy them without frying them and adding a whole lot of grease, or boiling them to oblivion.

Rob and I had this tonight with some chicken sausage for a post gym low carb dinner. He really enjoyed it, and I hope you do too!

What you'll need
  • A casserole dish of some kind, a smaller one should be best if you're only using 1 of each vegetable, however it would be very easy to make a large one.
  • one zucchini
  • one LARGE summer squash (or 2-3 small)
  • Parmesan cheese
  • Feta Cheese
  • Italian Breadcrumbs