My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.
Time: 45 minutes
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp sriracha sauce
- 1 tbsp brown sugar
- 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
- 1 lb ground beef
- 5 cloves of garlic, chopped fine
- 1 tbsp grated ginger
- 1 small head of green cabbage, sliced into strips
- 1 lb bag of carrots, peeled and sliced with a potato peeler
- 1 bunch of green onions, rinsed and sliced
- 5 oz can of water chestnuts, drained and diced
- extra sriracha to top the dish (optional)
- Rice noodles to top the dish (optional)
- In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
- Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
- Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
- Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
- Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
- Serve and enjoy!
*Photo is an original belonging to me
My gosh this soup has so much flavor! With this recipe you’ll expect tons of veggies, tons of spice and such a savory broth. Don’t be surprised to find yourself slurping up every last drop of this stuff. I had started getting tired of the traditional vegetable soups. You know the usual culprits – barley vegetable, summer vegetable, root veggie puree. We desperately needed something different so I turned to my recipe companion, Pintrest. I fall so hard into the Pintrest web but have climbed my way out with some killer recipes, this being one of them. The original recipe does include tofu and mushrooms, but there are just some things I cannot stomach and those are two of them. So if you want to make this soup even more hearty then you will want to visit the original recipe posted at http://www.joanne-eatswellwithothers.com.
Serves: 8 Calories: 200/serving Time: 30 minutes
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced (Add an extra one if you really like it hot)
- 1lb bag of carrots, peeled and sliced into disks
- 1 small savoy cabbage, coarsely chopped
- 2.5 quarts vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup cold water
- 1/4 cup cornstarch
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 6-8 leaves bok choy, thinly sliced
- 1 (14 oz) can of diced tomatoes
- 2 tsp sesame oil
- Heat oil in a large pot over medium heat. Add in the onions, ginger, and jalapenos Cook for a few minutes, stirring.
- Add in the carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
- In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
- Add the zucchini, and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
- Dish and Enjoy!
*Photo and video are originals belonging to me
*Recipe adapted from http://www.joanne-eatswellwithothers.com
Lately I’ve been struggling to find quality recipes and when I was about to give up on new recipes I found a fantastic site called yummly.com. It lets you choose a cuisine, diet, and even specific ingredients. You can really customize the type of dish you want to make and this week I decided to pick from the “Irish” tab. This recipe was one of the first to come up and it ended up being an amazing dinner. I could not get my hands on any English or Irish sausages like the recipe calls for so I had to use regular sausages. Nonetheless it came out amazing and the gravy is to die for! These are also the best mashed potatoes I’ve ever made. The cabbage and bacon (we used turkey bacon) complimented each other perfectly. This will be my standard St. Patty’s Day dinner for now on.
Serves: 4 Calories: 520 (I know that’s kind of high for what I usually cook) Time: approx 1 hour – 1 hour 15 minutes
- 1 lb potatoes, peeled and diced
- 1/4 lb bacon, cut into 1 inch pieces (We used turkey bacon to cut back on calories and fat)
- pepper to taste
- 1 tbsp butter (we used margarine, once again to cut back on the bad stuff)
- 1/4 small head of cabbage, sliced very thin
- 4 green onion, sliced
- salt and pepper
- 1 tbsp oil (we used canola)
- 1 lb sausage, Irish or English preferred (we used regular sausages since we could not find the Irish or English ones)
- 1 large onion, sliced
- 1 clove of garlic (you know me, if it calls for one clove I use two haha)
- 1 tsp thyme, chopped
- 2 tbsp flour
- 1 bottle of Guinness
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp butter (once again we used margarine)
- 1 tbsp sour cream
- milk to taste
- Bring a pot of water to boil, add potatoes and simmer until tender (approximately 20-30 minutes)
- Cook bacon in a large pan over medium heat until it starts to curl. (about 3-5 minutes)
- Add 1 tbsp butter (or margarine) to the bacon and season with salt and pepper. Cook until it foams, about 1 minute.
- Add sliced cabbage to the bacon. Mix to coat and let cook until tender (approximately 10 minutes)
- Add the green onions to the cabbage mixture and cook for 5 minutes.
- In a separate pan heat 1 tbsp oil over medium heat.
- Add the sausages and cook until golden brown (approximately 2-4 minutes per side) and then set them aside.
- Add onions and sauté until tender (approximately 5-7 minutes)
- Add garlic and thyme and sauté until fragrant, 1 minute
- Sprinkle in flour and let it cook for a few minutes
- Add Guinness, mustard and worcestershire sauce and brown sugar along with the sausages and simmer for 10 minutes.
- Remove sausage again and continue to simmer until the gravy reduces by half (approximately 10 minutes)
- Drain water and mash the cooked potatoes. Mix in cabbage followed by 1 tbsp butter (margarine), sour cream and enough milk until you get your desired mashed potato consistency.
- Spoon mashed potatoes, or colcannon if you want to be correct :), onto plates and top with sausages.
- Drizzle, or as Perry says “pour” gravy over top and enjoy!
*Photo is an original taken by me
**Original recipe found at http://www.yummly.com