Archive for the ‘healthy’ Category
At this point, it seems like all I’ve been writing about is how I have need-to-use-before-it-goes-bad type of recipes, but honestly? They’re the best. End of a crazy week or strapped for time all you need is whatever you already have.
Roasted veggies (recipe below) consisting of potatoes, carrots + cauliflower, fresh spinach, lo mein noodles + a girl’s best friend, Sriracha and pulling together a delicious + quick dinner was done in a snap! As always, if you must have meat, add whatever you’d like! Sausage, shrimp or chicken would be great in this dish! Serves 1 || Read more
I’m certain that I am on some sort of mission to prove to myself that I can truly make dinner night by night using what I’ve got in my fridge, freezer, pantry and without going to the store or market. Seriously. It’s been days, weeks even, since I’ve gone to grab groceries. Blame it on the heat starting to turn up here in the desert or my lack of time to get creative in the kitchen. Tonight, I’m all of a sudden not feeling well and I need a quick fix before bed. || Read more
I am going to be very honest right now. I’ve had zero interest in grocery shopping lately and if you know me, I love shopping for veggies and other groceries. There’s just no time or energy.
In cases such as these, I rely on recipes exactly like this one. What’s already in my pantry? What veggies do I need to use up before they go bad? You get the drift.
With just a few simple staples you should already have in your pantry, this recipe is a quick and delicious dinner for 1 and takes very little effort. I’m all about cooking vegetarian when I’m in a bind or nothing sounds good to eat. Meat is expensive and takes time to cook, but feel free to add grilled chicken, shrimp, steak… Really, whatever you crave, into this dish to add some protein.
Same goes for the veggies. Don’t skip cooking the noodles in broth. Whatever you throw into your skillet to sauté? That’s up to you!
I literally had half of a zucchini and 3 mushrooms in my vegetable drawer that needed to be used up. I could have easily added some more veggies from my freezer but opted to keep it simple.
It’s all about using what you’ve got (and using that $$ you spent on said food).
Use what you’ve got and eat happy!
This recipe is not for the faint of heart. This is not my usual “let’s see what’s in the cupboards and get dinner on the table quick” recipe. This will be a well worth the effort dish that will make a major impression so take a free Saturday afternoon and knock this delicious soup out. || Read more
Yikes. It’s been a bit since my last post and honestly, I haven’t been cooking or experimenting in the kitchen much these last few months. Tonight involved digging through the fridge to find what produce needed to be used up and about a ½ cup of orzo left in the box. Now that it’s getting hot out, I’ll definitely be relying on some lighter pasta dishes to get by this summer! Meat lovers, add grilled chicken or sausage to this dish! This serves 1 with enough for next day leftovers. I served mine with some steamed green beans to add color + crunch. || Read more
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
*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.