Like the previous post, with a little bit of planning you can have a week’s worth of dinner ready in 1hr flat. All you need is a hot oven at 375F, sausage of your choice, sweet potatoes, fennel, salt, pepper, olive oil. That’s it. Infact you can cook this meal and the swordfish dinner all at once. This is how I cook. Delicious, home cooked food and all I have to do cook and clean once night a week. Perfect for a busy graduate student !
Dinner number three that I made for my mom. I served it with a light cucumber, tomato, quinoa salad
1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt, divided
1 tsp safflower oil
4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, cubed
Juice 1 medium navel orange (1/3 cup orange juice)
2 tbsp pure maple syrup
1 tbsp chopped chipotle chiles in adobo sauce
1 tsp orange zest
In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high.
Tilt skillet to coat bottom lightly. Season chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.
Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest.
Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.
I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it. Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and give it a shot. This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea. I hope you enjoy this recipe !
4 large boneless skinless chicken breasts
1/4 cup soy sauce
2 Tbsp of rice wine vinegar
2 Tbsp of Sriracha
1 inch ginger, thinly sliced
1 tsp of sesame seeds
Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.
Preheat the oven to 375F
Bake the chicken, covered for 30 mins.
For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.
Let the chicken cool a little bit, serve slice and spoon over the pan juices.
I eat it as is, but a side of jasmine rice would fork really well.
So I am back to my regular routine of working in the lab. Which means, I need to start making lunches and dinners ahead of time. This recipe a healthy take on a classic hash….no potatoes, no oil, no bacon–but packed with flavor ! Here goes !
1, 16oz bag of frozen chopped spinach
1 jar of roasted red peppers ( choose your own size based on how much peppers your want)
1/2 tsp of nutmeg
1 tsp of crushed red pepper
salt and pepper to taste.
Preheat oven to 350F
Sauté spinach, sliced peppers and seasonings till everything has wilted.
Crack the eggs directly into the pan and transfer then pan to the oven.
Bake for 10-15mins till the eggs set. This also based on personal preference. Some people like their yolks runny and some like them set. So adjust your back time according.
Serve family style–for brunch, lunch or dinner. Crusty bread and a light fruit salad would complete the meal !
My favorite spring vegetable is Asparagus and I can never think of enough ways to cook it–not that you really need to do much to them if they are super delicious. So I thought about making this recipe. I had read several variations on this and I adjusted it to fit my busy schedule…..so here goes !
Preheat oven to 400F
Season a bundle of asparagus with salt, lemon pepper and red pepper flakes and a drizzle of olive oil
on the other hand, pat dry 1 lb of thinly sliced chicken breasts ( about 5 pieces in a packet) and season both sides with salt.
wrap about 4-5 asparagus spears in the chicken breast and secure with a toothpick.
Place the rolls, seam side down in a glass baking dish and season the top sides of the chicken breast with Montreal steak seasoning and drizzle olive oil.
Bake for about 20min till the chicken is cooked through. Cook time might vary based on the thickness of the chicken slices.
Enjoy warm with a bowl of soup or some buttered pasta !
Yes, I admit it, I am hooked on to pinterest. So when I came across a new tilapia recipe I just had to make it. It is different, fresh and yummy !
4 (6-ounce) tilapia fillets
1/2 cup fresh orange juice (about 1 orange)
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons lower-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1/2 teaspoon paprika
1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.
2. Preheat broiler.
3. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish.
Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays. Mostly yogurt and salads and grilled chicken and fish. But now its time to cook again and make school lunches and dinners–back to the grind. So, sticking to “let’s get healthy” idea, I can up with this recipe. canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items. You could turn it into burgers but like most of my cakes and patties I like them without the bread. So here goes.
2, 14.7oz cans of salmon
1, 9oz bag od shelled edamame
1/2 tsp of garlic
2 tsp of ginger
2 tsp of red pepper flakes
2 Tbsp of soy
A dash of lime juice
2/3 cups of panko
Flake the salmon after removing the skin and bones.
Saute edamame with ginger, garlic, soy red pepper flakes.
Blend the edamame mixture to a course texture.
Mix with the salmon. At this point you could taste the mixture to adjust salt. I did not need to add any, you might.
Add eggs and panko and stir till mixed thoroughly.
Form into 12 cakes using an ice cream scoop. Brush the tops with a little bit of olive oil.
Bake in a 350 degree pre-heated oven for 20-25 mins till golden.
Serve hot !
Tandoori Chicken, a classic Indian dish. Morelike Indian BBQ made in a Tandoor. Well this is how you would make it if you don’t have a Tandoor and want to save a few bucks (Take out is just overpriced in my opinion). It is also super quick ! It requires a little planning only because you should marinade the chicken overnight–but other than that, it is about 35 minutes to dinner !
1lb of chicken tenders.
6oz of plain yogurt.
1 Tbsp of the following: chilli powder, onion powder, garlic powder, garam masala
Salt to taste.
Mix all the ingredients together and pour over the chicken tenders.
Preheat oven to 350 and meanwhile let the chicken come to room temperature.
Bake for about 25 minutes or till cooked through.
For the last 5-6 minutes, broil on high to get a nice browned top.
Serve warm with choice of veggie or starch !
I will not take credit for coming up with these recipes. I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes. Also, you could use thanksgiving leftovers to make these recipes as well.
For the Cranberry Sauce:
- 1 pound fresh cranberries, washed and dried
- 2 cups granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 orange, zested and juiced
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
1 tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1. Heat the olive oil in a medium skillet. Add the onion and sauté several minutes, until soft. Add the apples and continue to cook until they just begin to soften. In a large bowl, combine the onion-apple mixture with the remaining ingredients.
3. Preheat oven to 375F. Brush patties with oil and bake till golden brown and cooked through, about 30 mins.
Serve warm with the cranberry sauce. This can be made into a sandwich too !
The original recipe was made with Red Snapper but I changed it to chicken since its cheaper and I had the other ingredients on hand. It is a quick one pan meal that goes well your choice of grains ( rice, quinoa, or even some crusty bread). It is fresh and light, perfect for a nice lunch. So here goes.
1 lb chicken ( breasts or thighs)
1 pint of cherry tomatoes, halved
1 fennel bulb, sliced
1 Tbsp of dried basil, thyme and tarragon. ( the original recipe called for Herbs de Provence)
salt and pepper to taste
approximately 1/2cup (or less) to white wine–use something that you would drink !
Preheat oven to 375F
Arrange the sliced fennel on the bottom of a 9×13 baking dish.
Top with the chicken pieces in one single layer
Next add the tomatoes.
Sprinkle the whole arrangement with the herbs and salt and pepper
Cover the bottom of the dish with white wine, the ingredients should not be submerged in it, just enough to create a liquid bath to allow the ingredients to steam in.
Cover the dish with tin foil and bake for 30 min or till the chicken is cooked through.
For the 5-10 mins, remove the tin foil broil on high.
Serve hot/warm with your choice or grains and enjoy this light and simple meal !