Pulled Pork Mee Goreng
Mee Goreng holds a special place in my heart. It (and Nasi Goreng) reminds me of my time volunteering at the Turtle Conservation Center on Nusa Penida off the coast of Bali. Though most of our meals were Nasi Goreng, it was always a treat to have the Mee Goreng, with noodles instead of rice!
Easy Shakshuka with Feta
Originating from the Ottoman Empire Shakshouka or Shakshuka is an easy baked egg recipe filled with flavor. The word is Arabic for “a mixture”, which is quite fitting for this dish. Although this version of the Shakshuka recipe is more traditional, there are TONS of ways to make this dish. Find a few other Shakshouka recipe ideas here!
Instant Pot Sticky Korean Chicken
Hello old friends! Wow, what a year it’s been. Sorry for being MIA for so long! Ben and I moved to the Western Slope of Colorado and began new careers. We also have been spending LOTS of time rock climbing. BUT – No excuses. All that matters is that we are here now and I have a bunch of tasty recipes to share with you all over the next few months, so be sure to follow along!
Malaysian Curry Laksa with Chicken & Shrimp
Brr! I have officially declared it Snowvember. It took a while to get here, but the snow just keeps coming. All the ski resorts are rushing to open new terrain for their opening weekends. I am definitely going to have to get out there soon. But for now, I am cuddling up in my apartment with a nice bowl of this Malaysian curry.
Garlic Marinated Ribeye w/ Creamy Parmesan Polenta & Blistered Tomatoes
Man, that title is a mouthful. Rightfully so. This dish is big, rich, in your face… and SO delicious. Ben always makes fun of me for my “dinner-lunches” (a lunch that should be eaten for dinner). If you can have breakfast for dinner, you can have dinner for lunch!
Italian Zucchini Roll-Ups
I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!
Mahi Mahi with Grilled Kale & Scallion Pesto
It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.
Vegetarian Sweet Potato & Quinoa Enchiladas
In the spirit of Meatless Monday…This recipe is a vegetarian dish for meat eaters. You will not even miss the meat! The quinoa and cheese provides the protein that you may be wanting from the meat. You can also add black beans, but I chose to leave them out for Ben. And I have to admit, as much as I am an advocate for making everything from scratch, I cannot stop buying the Roberto’s Vegetarian Burrito Sauce used in this recipe. It is just TOO good, you need to try it.
Chicken Fettucini w/ Tarragon Cream Sauce
…Because everybody needs a rich, fatty, comforting meal every now and then. This dish is truly decadent. The tarragon cuts through the creamy sauce with its intense anise-like herbal flavor. The fettuccini noodles are the perfect noodle for a dish like this, because they have a ton of surface area to soak up the sauce. Leave out the chicken to make this a (very rich) vegetarian option.
Roasted Chickpea Buddha Bowl w/ Red Pepper Sauce
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!