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Post by Jorgomli on Nov 28, 2018 17:27:36 GMT -5
I figured it'd be fun to share some of our favorite recipes. Post your secret family recipies, your classic recipes, your favorite home made meals, meal preps, etc!
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Post by Jorgomli on Dec 1, 2018 2:43:17 GMT -5
I'll start this puppy off: Here is the recipe to my amazing and easy red thai curry.
I know nobody cares about intros to recipes, so the TLDR is I like thai food, I wanted to make thai food, I found a recipe online for easy thai curry and removed half the ingredients because I didn't like them. Let's get to it!
Ingredients:
1 can (15oz-ish) coconut milk. 2 tbsp red Thai curry paste (I use Maesri brand that comes in small cans). 1/3 cup broth or stock of any kind 2 tbsp brown sugar 2 tsp NOT TABLESPOON fish sauce 1/2 small onion. 1 any color bell pepper* 1/2 cup mushrooms, chopped**
* I use green bell peppers because I like the milder pepper flavor of those compared to other colors. ** By the time your curry is done, these won't have any flavor to them, and negligible texture if you cut them small enough. Think of it as free nutrition, but if you can't stand mushrooms, they don't really add any flavor, so you can leave them out.
Recipe:
1. Sautee your 1/2 onion and bell pepper in a pan with oil or butter until the onions are translucent. 2. Drain the excess oil or use another pan and put the 2tbsp of curry paste in the pan and roast until fragrant. 3. Once fragrant, add your coconut milk and mix the curry paste into the milk. 4. Simmer for 10-15 minutes (or no minutes if you're in a hurry). 5. Add the broth, brown sugar, mushrooms, and 2tsp of fish sauce. Don't make the same mistake I did and use tablespoons instead of teaspoons. If you do, just make a double batch of curry. 6. At this point, if you'd like, add some sugar snap peas or snow peas to the mix. Simmer for 10-15 minutes more regardless. 7. Serve warm over rice.
This recipe holds up really well in the fridge for a few days, or in the freezer for a few weeks. This recipe is more for a sauce, so I definitely recommend eating over rice. Rice coincidentally freezes pretty well if it's in an air-tight container. This makes a great meal prep meal if you like packing lunches for work or school and have access to a microwave.
Stay tuned for another amazing meal prep meal recipe -- My amazing butter chicken. Tune in next time!
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Post by Jorgomli on Dec 17, 2018 17:18:20 GMT -5
I'm skipping Butter Chicken this time for something that I made last night and am very happy with. Taco-Turkey-Stuffed Peppers Ingredients- 6 Bell peppers, any color you like. I use green for a milder pepper flavor.
- 2lb ground turkey
- 1 packet of taco seasoning
- 1 can of refried beans
- 2 cans of enchilada sauce (I like the hot kind)
- 1 Jalapeno (optional)
- Cheese (Shredded, sliced, w/e you like)
Recipe
- Preheat the oven to 300-330.
- I sprayed my casserole dish with non-stick spray, but I'm not sure that it's completely necessary.
- Cut the tops off of your peppers, but don't throw them away.
- Pop the stem out (just push it from the inside of the top) and toss the stem.
- Chop up the tops and put the pieces in a bowl.
- Chop the jalapeno finely, leaving seeds and pith in for extra heat, or removing them just for flavor -- place it in with the pepper tops.
- Mix the ground turkey into the chopped pepper tops and jalapenos.
- Sprinkle in the taco seasoning into the meat mixture and mix that in as well.
- Portion the raw taco meat into the bell peppers and place them in the casserole dish. Each pepper can be filled up to the top.
- Pour both cans of enchilada sauce over the peppers. Most of it should be in the bottom of the casserole dish.
- Put the dish in the oven and let cook for a while.
- Every 15 mins or so, baste the tops of your peppers with the enchilada sauce that is in the bottom of the dish.
- About 10 minutes before they're done (you can see the skins of the peppers wrinkling all over), sprinkle the top of each pepper with cheese.
- Optionally crank on the broiler to melt the cheese quickly and/or brown it.
Optional Side Dish: Mango Salsa Ingredients: - 1/4 small red onion, diced finely
- 1-2 mangoes, diced finely (or a large handful of frozen diced mangos, diced finely)
- Cilantro - as much as you want. I used about 1/3 of a bunch, not sure what it equates to
- Lime juice - eyeball this amount
- 1 jalapeno (or less) diced finely
Recipe:1. Combine all ingredients. 2. It tastes better and has better texture if you wait about 10 minutes for the mangoes to get a little soggy and everything to mingle. Note: I ended up using a little less than the whole 1/4 onion, but I don't like raw onion very much. 4. Store in the refrigerator for up to about 3-4 days.
The salsa goes a long way to brighten up the dish, flavor-wise. The peppers are kind of heavy and don't have a lot of variation in flavor. The salsa hits them with a big punch of freshness and sweetness
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Post by Jorgomli on Dec 26, 2018 2:29:07 GMT -5
Easy Butter Chicken Ingredients:
1lb chicken* 2 cloves garlic** 1/2 small onion*** 1-1/2 tbsp butter/ghee 1 1/2 tbsp tomato paste 1 cup half and half Spice mix: 1 tbsp gram masala 1 tsp chili powder 1 tsp salt 1-1/2 tsp turmeric 1/2 tsp cinnamon
*: I use chicken breast, but thighs work, as does tofu, etc. **: I usually use 1 tsp minced garlic, so that's an option as well. ***: I use white onion, but any onion you like should work.
Recipe:
- Cut the chicken into bite-sized portions
- Combine the spice mix ingredients and mix it into the raw chicken. Each piece should be completely covered in the seasoning mix.
- Melt the butter in a pan and cook the onions and garlic until the onions are translucent. Be careful not to burn the garlic.
- Add the chicken to the pan and cook until the chicken is almost done. The pieces should be pretty much white under the seasoning.
- Add the half and half and tomato paste and continue cooking until the desired consistency of the sauce is achieved and the chicken is cooked through.
I serve over naan or rice with a side of steamed broccoli usually. This mix freezes great if you're into meal prep and don't mind it looking grainy (taste doesn't change at all though).
Next I'll share my super easy crock pot veggie chili that consists entirely of canned items and a seasoning packet. Easily makes a week's worth of meals and isn't the worst unhealthy thing in the world.
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