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Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts

One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles are So good and straightforward to cook up. This is often a vegetarian recipe, but there are options for added protein too!

These One Pot Spicy Thai Noodles are very easy , essentially one pot, but you'll cook it during a skillet too, if you would like . 

Anyway, these Spicy Thai Noodles close super quick and that they are SO good. Spicy? Yes. So if you don’t sort of a lot of spice, reduce on the sriracha and red pepper flakes.

One Pot Spicy Thai Noodles
One Pot Spicy Thai Noodles

The original recipe involved shrimp, but really that or chicken would be lovely during this dish. Tofu would even be an excellent addition. I just wanted to whip this up as quickly as possible, so I left the meat out. Another great point about this dish, is that you simply can really use any veggies you've got available . 

Mushrooms and zucchini were great here, but carrots, peppers, onions, and squash would all be great. I’ve also made this recently with ZOODLES rather than noodles and also in Spaghetti Squash form. It's TOTALLY delicious that way also (and saves on carb calories!)

One Pot Spicy Thai Noodles

INGREDIENTS :

  • 2 large eggs , lightly beaten
  • 1/2 tsp crushed red pepper flakes
  • 8 ounces mushroom , chopped
  • 3 cloves garlic , minced
  • 1 pound linguine
  • 2 TBS olive oil , divided
  • 2 TBS brown sugar
  • 1/3 cup low sodium soy sauce
  • 1 zucchini , cut in half vertically, then sliced in half circles
  • 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger , grated
  • 1 handful fresh cilantro , chopped
  • 4 green onions , chopped
  • 1/4 cup peanuts , chopped

INSTRUCTIONS :

  1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
  3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
  4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
  5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
  6. Serve immediately.

Sticky Rice With Chinese Sausage

Sticky rice with Chinese sausage may be a staple on cuisine carts (you’ll usually see it in overturned glass bowls–as little sticky rice “domes”), and it’s actually very easy to form. 

This sticky rice recipe is analogous to the sticky rice with chicken (lo mai gai) we have already got on the blog, but less complex in terms of ingredients and kitchen prep.

Sticky Rice With Chinese Sausage
Sticky Rice With Chinese Sausage

Traditionally, this sticky rice with Chinese sausage dish is usually made by taking uncooked sticky rice that’s been soaked for hours, and putting it directly within the wok for stir-frying. However, to shorten the cooking time and to simplify the method , many restaurants used cooked sticky rice instead, which is what we recommend also . In my opinion, when done right, pre-cooking the rice makes little or no difference within the finished dish.

Season with white pepper to taste and blend within the scallions. You'll serve it as is or if you would like to urge fancy, you'll pack the rice into a pleasant round bowl rinsed in warm water and switch it over on a plate. Garnish your sticky rice with Chinese sausage with cilantro and serve.

Sticky Rice With Chinese Sausage

INGREDIENTS :

  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ¼ cup chicken stock (60 ml)
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 1 ½ tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 cups uncooked sticky rice (400g, also known as “Sweet Rice” or “Glutinous Rice”)
  • ¼ cup dried shrimp (soaked for 15 minutes in warm water)
  • 1 medium onion (finely diced)
  • 5 dried shiitake mushrooms (soaked in warm water until softened and diced)
  • 3 links Chinese sausage (cut into small discs)
  • 1 teaspoon Shaoxing wine
  • white pepper (to taste)
  • 2 scallions (chopped)
  • Cilantro (to garnish, optional)

INSTRUCTIONS :

  1. Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
  2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
  3. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
  4. Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Rigatoni With Sausage, Tomatoes, And Zucchini

This hearty Rigatoni with Sausage, Tomatoes, and Zucchini is for you! It’s so flavorful and easy enough to make on a weeknight!

Speaking of pasta, allow me to introduce you to today’s brand new recipe: rigatoni with sausage, tomatoes, and zucchini! It’s total comfort food and the perfect pasta dish for those nights you want something restaurant quality without leaving the house! 

Rigatoni With Sausage, Tomatoes, And Zucchini
Rigatoni With Sausage, Tomatoes, And Zucchini

I’ve been enjoying the leftovers for lunch this week and I’m going to be so bummed when I finally run out! The base is a fresh tomato sauce that’s loaded with sausage and zucchini. But it’s not a marinara sauce! Instead it’s made from 2 pints of juicy grape tomatoes, white wine (or chicken broth) and a little tomato paste. It’s a little lighter than the typical red sauce, making it perfect for Summer! Also perfect for dipping a piece of garlic bread or a few garlic knots. 

Rigatoni With Sausage, Tomatoes, And Zucchini

INGREDIENTS :

  • 1 lb Italian sausage (mild, sweet, or spicy will work)
  • 5 cloves garlic, minced
  • 3 Tablespoons tomato paste
  • 1 lb rigatoni 
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1/4 teaspoon crushed red pepper flakes (optional) 
  • 2 cups grape tomatoes
  • 1 cup white wine or chicken broth 
  • 2 small zucchini, diced 
  • 1 teaspoon salt 
  • 1/2 teaspoon black pepper
  • Handful fresh basil, chopped 
  • freshly grated Parmesan cheese

INSTRUCTIONS :

  1. Bring a large pot of salted water to a boil over medium-high heat.
  2. Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the onion and crushed red pepper and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains. 
  3. Add in the garlic and cook for 1 minute, or until fragrant. Stir in the tomato paste. 
  4. Add in the tomatoes and wine (or stock) and season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to burst and give off their juices, about 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own. Stir in the zucchini and cook for 5 minutes. 
  5. In the meantime, add the rigatoni into the boiling water and cook for 9 to 10 minutes, or until al dente.
  6. Drain the pasta, reserving a 1/2 cup of the pasta water. Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Finally, stir in the basil.
  7. Remove from heat and divide among serving bowls. Top with cheese and serve at once! 

Broccoli Cheddar Gratin With Crispy Onions

Classic broccoli and store cheese casserole with a topping of crushed croutons and crisp cooked onions. Spectacular for holidays and straightforward enough for dark meals!

The glazed ham is also the most event of most meals, however i actually foresee to the toothsome aspects! My spring side dishes square measure merely seasoned however detonating with comforting, melt-in-your-mouth flavor. simply however we tend to like them. And a bit like this oh-so-good broccoli gratin with adhesive store cheese, nutmeg and crisp cooked onions.

Broccoli Cheddar Gratin With Crispy Onions
Broccoli Cheddar Gratin With Crispy Onions

I merely steam my broccoli, build a bechamel seasoned with McCormick onion powder, garlic powder and earthy ground nutmeg. I place the broccoli in a very lubricated dish, pour the sauce over high, and sprinkle on breakable croutons and crisp onion strings.

Serve this toothsome broccoli and cheese casserole on the aspect of your dark meals or special vacation dinners!

Broccoli Cheddar Gratin With Crispy Onions

INGREDIENTS :

  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 teaspoon McCormick Sea Salt Grinder
  • 1/4 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Onion Powder
  • 1/8 teaspoon McCormick Ground Nutmeg
  • 2 cups (8 oz.) grated sharp cheddar
  • 2 pounds (32 oz.) broccoli florets, fresh or frozen
  • 3 Tablespoons unsalted butter
  • 1/2 cup French fried onions
  • 1/2 cup crumbled croutons

INSTRUCTIONS :

  1. Generously grease an 8 x 8-inch baking dish. Preheat oven to 375 degrees F.
  2. Steam broccoli until crisp-tender, 5 minutes from fresh; 10 minutes from frozen. Add to prepared dish; set aside.
  3. In a medium saucepan set to medium heat, melt butter. Whisk in flour and cook, stirring, for 1 minute. Add milk, salt, garlic powder, onion powder and nutmeg. Bring to a boil while whisking constantly. Reduce heat and simmer, stirring occasionally, until sauce is thickened, about 5 minutes. Remove from heat and stir in cheddar.
  4. Pour sauce evenly over broccoli. Sprinkle with French fried onions and crumbled croutons.
  5. Bake until lightly browned and bubbly, about 30 minutes. Tent with foil if browning too quickly. Serve hot.
  6. Enjoy!

Tomato Spinach Chicken Spaghetti

This chicken alimentary paste formula has various contemporary ingredients: garlic, tomatoes, and spinach.  This straightforward and fast dinner can become a family favorite! 

This chicken alimentary paste includes a sensible kind of contemporary ingredients:  spinach, tomatoes, basil, garlic.  Add chicken, preserved tomatoes and sensible quality vegetable oil to the combo – and you get a healthy and light-weight dinner! Therefore good!  This formula jogs my memory of tomato spinach shrimp alimentary paste that's conjointly flash and refreshing! This Mediterranean vogue meal is jam-choked with vegetables, macromolecule and sensible oils.

Tomato Spinach Chicken Spaghetti
Tomato Spinach Chicken Spaghetti

WHY MAKE THIS PASTA DISH
  • When we have confidence chicken alimentary paste, we tend to typically image a alimentary paste dish with various bechamel and white cheese.   Like this chicken and bacon alimentary paste with spinach and tomatoes in garlic bechamel.  This spinach tomato chicken alimentary paste has no bechamel.  It’s a healthy version of chicken alimentary paste.  And, it tastes like nutrient.
  • This spirited chicken pasta one in all the foremost in style recipes on my web site. it's been fastened one.6 million times and visited by lots of individuals.  I hope you are trying this Tomato and Spinach Chicken pasta alimentary paste.   See for yourself why it's therefore popular!
  • Did I forget to say that this alimentary paste formula is simple to create and takes solely half-hour from begin to finish? giant for a well-favoured dish that tastes like comfort food! And, it's stunning, spirited and colorful!


Tomato Spinach Chicken Spaghetti

INGREDIENTS :

  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 cup sun-dried tomatoes chopped, drained of oil
  • 2 tablespoons olive oil drained from sun-dried tomatoes
  • 1/4 teaspoon salt
  • 4 roma tomatoes chopped
  • 1/4 cup fresh basil leaves chopped
  • 8 oz spinach fresh
  • 3 garlic cloves chopped
  • 8 oz spaghetti pasta
  • 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped
  • 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar)

INSTRUCTIONS :

  1. Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. 
  2. Add chopped chicken.  I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well. 
  3. Add red pepper flakes, and salt over all of the ingredients in the skillet.  
  4. Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
  5. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken.  Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. 
  6. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
  7. Cook pasta according to package instructions, until al dente. 
  8. Drain.  Add cooked and drained pasta to the skillet with the chicken and vegetables. 
  9. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
  10. At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil.  It's optional but really tasty!   Or you can add more olive oil from the jar from the sun-dried tomatoes.

Low Carb Pizza Casserole

Low Carb dish Casserole may be a gluten-free, keto dish casserole full of all of your favorite dish flavors while not the carbs!

This Low Carb dish Casserole has solved  all of my dish-craving problems! full of all of the flavors of pizza, sauce, pepperoni, sausage, mushrooms, peppers, and plenty and plenty of cheese this delicious dish casserole skips the normal alimentary paste and substitutes it with cauliflower.

Low Carb Pizza Casserole
Low Carb Pizza Casserole

As with any low carb formula you’ll wish to envision the biological process data on the merchandise you employ, particularly the spaghetti sauce, and therefore the Italian sausage.

As I discussed we have a tendency to used Rao’s homespun spaghetti sauce that is four web carbs per 1/2 cup. The Italian sausage we have a tendency to used was bought within the contemporary meat section of the native grocery and was about one carb per link (I removed the meat from the casings before cooking).

Low Carb Pizza Casserole

INGREDIENTS :

  • ½ teaspoon Salt
  • 2.5 ounces Pepperoni
  • 1 tablespoon Olive Oil
  • 8 ounces Mushrooms, sliced
  • 14 ounces Cauliflower florets, cut into bite-size pieces
  • 2 pounds Italian Sausage, if in casings remove from casing before cooking
  • 1 Green Pepper, cut into bite-size pieces
  • 12 ounces Mozzarella cheese, shredded
  • 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
  • 1/4 cup Parmesan cheese, powdered
  • 1 teaspoon Italian Seasoning

INSTRUCTIONS :

  1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
  2. Drain the cauliflower pat dry with a paper towel. Set aside.
  3. Preheat oven to 400 degrees F.
  4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
  5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
  6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
  7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
  8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
  9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
  10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
  11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
  12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.