This was my first “back on the healthy train” recipe since coming back from quite a bit of travel over the past few months—including a week and a half inhaling pastries on the French Riviera. So I didn’t need normal healthy, I needed SUPER healthy. A sort of food detox, if you will.
What I didn’t expect was for this to be SUPER yummy as well.
And cheap and easy. Fast, cheap, healthy, easy, and yummy is like a unicorn of a recipe. I mean, it’s no mac and cheese, but it’ll do.
This is going into my regular rotation of uber healthy meals. It’s got a ton of fiber from all the veggies, is surprisingly satiating, and still has just enough protein from the beef. You could definitely use a whole pound of beef instead of a half-pound (or substitute turkey, chicken, pork, whatever), but I didn’t feel cheated by the amount of meat, and it lets you stretch your meat further. This was lunch leftovers all week for me, and I didn’t get sick of it, which is a miracle in and of itself.READ THE POST
It’s sweet corn season!!!
I was so stoked when my CSA box this week included four ears of sweet corn. Fresh corn is the best. It can be a side dish, elevate even the most mundane pasta, and even become a dessert (and yes, you better believe this is happening in the near future).
In fact, I was so excited about the first corn of the season that I actually cooked on a Saturday night. That may not sound earth-shattering, but anyone who knows me knows that Saturday night is reserved for Chinese food. Specifically, one of three dishes from House of Chan five minutes from my house. I call at around 5:02, pick it up 15 minutes later, and am comfortably ensconced on my couch shortly thereafter. So for me to choose cooking on a Saturday night is pretty major.
And this pasta is totally worth it. The sweet corn, summer squash, and onions meld with the mascarpone, Parmesan, and starchy water to make a comforting yet not heavy-feeling chunky sauce that covers the noodles and sausage for the perfect pasta marriage. Add a little fresh basil and I’m in heaven. The fact that it all came together in less than half an hour? Even better.READ THE POST
Massaman curry has somehow become my go-to comfort food. When I’m cold, stressed, tired, or just annoyed, this particular curry—with its combination of soft and crunchy textures, its creamy sauce and slightly spicy bite—are like a warm, yummy hug.
For years I went to the same Thai restaurant and ordered the same thing (Bangkok chicken, “baby mild”, no baby corn…it’s the BOMB), but then one day I decided that I needed to branch out, and this was the least spicy of the curries. Plus, it didn’t have green peppers, which are truly disgusting, so that was a deciding factor. One taste of this, with the silky avocado and the crunch of the onion, and I was in love.
I’m not sure what’s taken me so long to try making this myself. Maybe it’s because I tend to find that ethnic dishes are just better at restaurants, so it’s worth shelling out for them on occasion. Plus I’m lazy, and I tend to take one look at the long list of ingredients and get overwhelmed (not to mention my grocery store doesn’t just have this particular curry paste sitting around).
But you shouldn’t be intimidated by the list of ingredients. Most of them are ones you already have around, and the others are easy enough to pick up once and have around for a long time (I ordered the curry paste on Amazon, because I’m also too lazy to drive around to a bunch of Asian markets looking for it). Prepping the ingredients will take 15-20 minutes with one set of hands, but is quite easy, and then the dish comes together very smoothly. It makes amazing leftovers, and can feed a serious crowd.READ THE POST
I never expected pad thai to become my Everest…
Pad thai is such a great, uncomplicated dish. Simple flavors, not too many extras mixed in—it’s basically thai comfort food. Recipes vary, many more on the authentic route using tamarind paste, fish sauce, and other Asian staples. Others, like this one, stick to the basics. I’ll be trying the more complicated ones later [update: tried, hated, sticking with this one], but this one is a great place to start.
The sauce calls for only three ingredients—brown sugar, soy sauce, and lime juice. And maybe a squirt of sriracha if that’s how you roll. The first time I made this recipe, it came out pretty great. “This is so easy!” I thought. “But honestly I’d like it to have a little more sauce, it’s a little dry. I’ll try it again.”
Cue descent into madness…
I don’t know what was wrong with me but the next few times I made it, something went terribly wrong. First of all, I am the WORST at reading directions, so I had to throw like three different batches of sauce away because I accidentally added the oil to it instead of to the pan. (Don’t be like me, boys and girls.) And then one time I soaked my noodles exactly like I had before and when I added them to the pan they were still super tough and gross. Had to throw the entire pan of food away.
However, I finally got my act together and here you go. It really is a simple recipe, I have no idea why I had to make things so hard. So without further ado, I submit your next favorite 30-minute meal…READ THE POST