As Lent season has officially kicked off, we try our best to avoid meat on Fridays. Honestly, there is a Friday or two (or three lol) where we forget, but happily this week we remembered before I hit the grocery store. We were still feeling really hungry though, so decided to make a cauliflower fried rice bowl, packed heavy with a variety of veggies and sauteed shrimp on top. Continue reading “Meatless Friday!”
Sigh…another weekend comes to an end. But what a great 3 day weekend we had- thank you President’s Day:) We were all over the city with Char the last few days, soaking up every ounce of this glorious spring-like weather. We concluded the weekend with a nice home cooked meal, after a little adventure to Koreatown this a.m. to pick up some items Nick was craving. From there came above’s inspiration; kimchi fried rice. We paired it with some lightly panko-crusted grouper. This dish was DELICIOUS. We cooked the fish similar to how we cook our healthier panko chicken parm, so I didn’t go into detail below, but you can find that recipe here.
Kimchi Fried Rice: serves 3
- 1 cup white rice
- 1 inch piece of fresh ginger (grated) or 1 tbsp dried ginger
- 1.5 cups kimchi, chopped
- 1/4 cup scallions, finely chopped
- 3 cloves garlic, thinly sliced
- 2 tbsp sesame oil
- 1 tsp each salt + pepper
- Cook the white rice with the ginger;
- In a medium skillet, saute the garlic with the sesame oil over low heat, until just soft, approx. 3 mins;
- Add the rest of the ingredients, mix everything together thoroughly, increase the heat to medium. Stir infrequently, allowing the rice to slightly burn.
- Add the scallions for the last minute of cooking. Garnish with a little more scallion and serve.
A few years ago, one of the first Christmas gifts I got Nick was an old school pasta maker. We love breaking it out for Holidays, and Valentine’s tends to be the time we use it the most, when our tradition is to make good ole raviolis from scratch. Now I’m not going to lie, making raviolis is a LONG process if you do it from scratch like this, but it’s a lot of fun when you have time to kill. This year with a baby, we tried to break the process up into steps; we prepped a day ahead of time, letting Char watch us prep while she ate dinner. Continue reading “Valentine’s Traditions with Raviolis…”
So I know I already posted about my newest banana oatmeal loaf obsession, but these little oatmeal cookies are not only quicker and simpler to make, but require a few less ingredients. In fact, you really only need 3 ingredients, which I guarantee are already sitting in your kitchen. The rest, in terms of spices and fillings, you can just improvise. These are perfect for Char and I when we’re on the go to and from classes, especially around 3pm when I feel myself crashing. And again, they contain 0 added sugar or any other unhealthy items, which is always a win in my book. Continue reading “Oatmeal Baked Goodness 2.0”
In honor of Charlotte’s favorite book, which I probably read 100 times a day at least, I had a huge hankering for HAM this week. Usually Nick owns the big meat roasting category, but since he has been swamped at work, I decided to attempt my first ham solo, and it was a success! They are actually shockingly easy, and the best part is, you can prep it all ahead of time while the little one naps. Continue reading “Green Eggs and Ham…”
Happy Monday everyone! This little concoction was quickly made up today in my head while at the grocery store, but I must say it turned out great. I’ve been trying to crock pot once a week lately to ensure we have one easy cooking night, usually on Mondays when we are pretty beat. I’ve been really into pulled meats, so went with my usual chicken and sweet marinade route. This time I chose teriyaki sauce and honey as the base of the sauce, and topped the dish with fresh, crunchy veggies and chopped peanuts. The extra crunch was perfectly paired with fresh lettuce, which (because it’s lettuce), you don’t even feel guilty while eating about 5 wraps 🙂 Continue reading “Teriyaki Peanut Chicken Lettuce Wraps….”
Usually I avoid more complex dishes during the week, and save them for the weekends, but man was I having an eggplant parm craving. And like most food cravings, once it’s in my mind, I just can’t let it go. So this was our first attempt of making a healthier/faster version of the dish, and I must say, it turned out amazing! I actually prefer this lighter style, vs the heavier baked dish you usually see smothered in cheese, leaving you super full at the end. The big secret here is lightly coating the eggplant with flour and breadcrumbs. We use panko to save on calories, and skip mozzarella all together. Instead we garnish at the end with grated parmesan and light red sauce.
Continue reading “A Healthier Take On Eggplant Parm…”