Category: 10 Ingredient Meals

Bacon Egg Bites

Note: I was sent a copy of The Dirty, Lazy, Keto Cookbook in order to write this review. Opinions are mine alone.

January is the time of year where many set goals for themselves for the next 12 months, with a lot of those goals centered around diet and exercise. I am not a registered dietician, and am not here to tell you what’s best for you to eat, but I do hope to offer a range of recipes for you to peruse.

Adding to my repertoire, this recipe is adapted from a Keto-inspired cookbook called The Dirty, Lazy, Keto Cookbook. The cookbook is written by Stephanie Laska, who lost more than half her body weight be adjusting the traditional keto diet into something she could stick with without using expensive, hard-to-find ingredients and without adhering to so many strict rules.

The general gist of the keto diet is based on a low-carb, high fat, adequate-protein diet that forces the body to burn fats rather than carbohydrates for weight loss. These Bacon Egg Bites have very few carbs per serving, but will keep you full through a busy morning. The addition of multiple types of dairy make for fluffy, creamy eggs that can be transported to work or eaten quickly before heading out the door, a perfect breakfast for busy mornings!

What I really like about this recipe is it’s completely adaptable to what you might have on hand. I used this as a bit of a fridge cleaner, so feel free to substitute ingredients as you see fit!

Note: this recipe is adapted from The Dirty, Lazy, Keto Cookbook’s recipe for Starbucks Egg Bites

Ingredients:

  • 4 strips no-sugar added bacon, cooked and crumbled
  • 6 large eggs
  • 1 cup shredded cheese of your choice (I used manchego)
  • 1 (8 oz bar) full-fat cream cheese
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup baby arugula (or whatever greens you have on hand – kale or spinach would also work)

Continue reading Bacon Egg Bites

Bravazzi Hard Italian Soda Bar

Note: I was sent samples and giveaway items in order to write this post. Opinions are my own.

I hope everyone had a wonderful holiday season and is having a great start to the new year! I wanted to share a fun party idea to keep the merriment going throughout these chilly months: a Bravazzi Hard Italian Soda Bar!

Bravazzi (pronounced “brah-VAH-tsee”) is a hard Italian soda brand with yummy flavors like Clementine, Blood Orange, Lemon, and Grapefruit. Inspired by gourmet Italian sodas, Bravazzi excites the senses with its naturally sweet, fizzy essence and fruity aroma. The sodas are gluten free, contain 4.2% ABV, and are made with simple ingredients like cane sugar and real fruit juice.

The name Bravazzi is derived from the Italian word for good, Brava, and Fizzi, which is the perfect way to describe these hard sodas! The flavors are super tasty and are delicious on their own, but are also great for mixing to make cocktails.

Bravazzi sent me some goodies just before New Year’s Eve, so I decided to make a simple Cocktail Bar. All you need to make a few different cocktails is the Bravazzi Variety Pack, some sparkling wine, Aperol, Gin, Elderflower Liqueur, and Bourbon, and you have a Bravazzi Hard Italian Soda Bar!

Plus, I have some items to give away! Details will be at the end of this post.

As I said, these really are fantastic on their own, but if you have extra champagne (or prosecco) lying around, add one part bubbly and one part the Bravazzi of your choice for a fun and easy champagne cocktail!

For the Clementina, which has the fragrant essence of freshly-peeled citrus with a kiss of subtle sweetness, I suggest the Clementina Aperol Spritz – one part Aperol and three parts Bravazzi Clementina poured over ice, for a taste of summer to keep you warm in these colder months.

More of a lemon fan? The Limonata Fizz is calling your name. Bravazzi’s Limonata has the crisp, clean bite of real lemon with a touch of natural sweetness. Add one part Gin to four parts Bravazzi Limonata in a glass filled with ice for a wonderfully refreshing cocktail.

If you love the flavor of grapefruit, Bravazzi’s invigorating blend of tart and tangy grapefruit is refreshingly bittersweet and going to become a favorite choice. Whip up a Bravazzi Cordial by adding one part elderflower liqueur to three parts Bravazzi Grapefruit over ice.

My favorite is the Blood Orange, a burst of distinctly bold yet delightfully sweet citrus flavor. Enjoy the flavors of an Old Fashioned by mixing one part bourbon with four parts Bravazzi Blood Orange in a glass over ice.

There’s a little bit of something for everyone, don’t you think? Bravazzi has more suggestions on different cocktail combinations on the Bravazzi website, so be sure to check them out. You can also find out where Bravazzi is sold near you!

On to the giveaway! Bravazzi provided me with some fun gear to help one lucky winner set up their own Bravazzi Hard Italian Soda Bar!

Enter to win a Bravazzi metal bucket, two Bravazzi tumblers and a Bravazzi T-shirt below. Good luck!

a Rafflecopter giveaway

Sous Vide Herb Crusted Pork Tenderloin

I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.

Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!

Ingredients:

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •  1- 1.5 lb pork tenderloin
  • optional:
    • 3 garlic cloves, smashed
    • 1 sprig fresh basil
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped

Kitchen Tools Used:

Continue reading Sous Vide Herb Crusted Pork Tenderloin

Slow Cooker Paleo Frittata Jars

Note: I was sent a copy of Slow Cooked Paleo by Bailey Fischer. Opinions are mine alone.

On weekends, I do my best to prepare some meals for the week. Typically, that means dinners, but every now and then I’ll bake muffins to have for breakfast. My husband is much more of a “savory” than a “sweet” breakfast eater, so he was thrilled when I was saw this recipe for Slow Cooker Paleo Frittata Jars in Bailey Fischer’s Slow Cooker Paleo Cookbook.

This cookbook is filled with awesome and easy slow cooker meals that are also Paleo, taking out much of the effort of maintaining a paleo diet. Some other delicious recipes include Coconut-Lime Poached Halibut, Simmering Hawaiian Fajitas, and Pumpkin-Maple Pudding.

The concept of these jars is brilliant and can easily be adapted to include whatever you want (perfect opportunity for a “fridge cleaning” breakfast).

Ingredients:

  • 2 2/3 cups thawed hash browns (~2/3 cup per jar)
  • 1 1/3 cups diced butternut squash (~1/3 cup per jar)
  • 1 1/3 cups diced green bell peppers (~1/3 cup per jar)
  • 12 eggs
  • 1/2 cup dairy-free milk (I used unsweetened almond milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 handful baby spinach leaves

Continue reading Slow Cooker Paleo Frittata Jars

Vegan Chocolate Zucchini Bread

Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.

I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)

Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards.  Plus, the packaging is gorgeous!

I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.

Ingredients:

  • 1 1/2 cups packed grated zucchini
  • 1/2 cup (4 oz) coconut oil, melted
  • 2 1/2 cups flour
  • 1/2 cup Divine Cocoa Powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup sugar
  • ½ cup unsweetened applesauce
  • 1 teaspoon coffee or vanilla extract

Continue reading Vegan Chocolate Zucchini Bread

Dulce De Leche Brownies

Note: I was sent a case of Imperial Sugar for #Choctoberfest in order to write this post. Opinions are mine alone.

When I first signed up for this year’s #Choctoberfest, I knew I wanted to share this recipe! (for more information on #Choctoberfest, plus the chance to enter our giveaway, check out my post here.)

I haven’t made a brownie recipe in a while, but wanted to make something special for this event. If you aren’t familiar with dulce de leche, its a caramel-like sauce that is made by slowly heating sweetened condensed milk until is is light brown and wonderfully sweet.

I used Imperial Sugar, one of the sponsors of #Choctoberfest, in the brownie batter part of this recipe. I wanted to remind you that they are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!

Ok. Back to the recipe. Dulce de leche and chocolate are a match made in heaven. These brownies are sure to become a favorite of yours!

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, plus more to grease the pan
  • 1 cup sugar (I used sugar from our sponsor Imperial Sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup store-bought dulce de leche

Continue reading Dulce De Leche Brownies

Marinated Swordfish

NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.

Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.

I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.

source: Cathage Co.

I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!

I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!

This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.

Ingredients:

  • 1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  •  1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 swordfish steaks
  • 2 tablespoons sesame oil, divided
  • 1 cup cooked rice
  • 4 baby bok choy
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish (optional)

Continue reading Marinated Swordfish

Pumpkin Blue Cheese Burger

Philly a is a food town. I joke that when people come to visit, all I want to do is show off our restaurants and bars (although our museums, parks, and history are not too shabby either.) I love all of the different food events that happen in Philly as well – festivals, “weeks,” and of course, competitions. The region’s largest food competition is nearly here – the Philly Burger Brawl.

Philly Burger Brawl, now in it’s 9th year, is switching things up a bit this year with a new date in the fall and an all new, even larger, location at the Navy Yard. This year, over 60 Philadelphia region restaurants will fire up the grills and battle for Burger Brawl presented by Jim Beam. The grills come out and the gloves come off on Sunday, September 15, 2019, with VIP gates opening at 1:00pm and general admission opening at 2:00pm. Attendees are invited to enjoy all-you-can-eat samples of the very best burger in Philadelphia and then vote for their favorite. Food critics, writers and celebrity judges will also name one winning burger, “Judge’s Choice.”

source: phillyburgerbrawl.com

Tickets are on sale now at phillyburgerbrawl.com for $45 for advance general admission (or $50 at the door) which includes samples and one free cocktail. VIP tickets are also on sale for $100 with perks like early entry, a VIP lounge and unlimited drinks. Children under 10 are free, no ticket required. Children must be accompanied by an adult. Twenty-one with identification to drink. Parking is free. Event is rain or shine.

source: phillyburgerbrawl.com

This event is one of my favorites because of its philanthropic side – all proceeds go to The Fund for the School District of Philadelphia to support hardware needs to implement math and reading literacy programs in underserved elementary schools. Specifically, event proceeds support hardware needs to implement math and reading literacy programs in underserved elementary schools. Past proceeds have helped fund the purchase of Chromebooks and associated equipment in many Philadelphia Schools. The hardware has enabled schools to implement curriculum plans where the hardware requirements were otherwise unfunded.

Here’s a list of all attendees:

  • Bainbridge Street Barrel House
  • Barbuzzo
  • Bernie’s University City
  • Black Cat Tavern
  • Brick & Brew
  • Brickwall Tavern
  • BurgerFi
  • Chic-a-delphia
  • Craftsman Row
  • Culture on the Circle
  • Del Frisco’s Steak House
  • Elevation Burger
  • Flannel
  • Frankie and Jimmy D’s
  • Greenhouse, New Hope
  • Hanks Place
  • Hard Rock Café
  • Harper’s Garden
  • Hip City Veg & Bombon Bar
  • JT Brewskis Pub
  • Lucky’s Last Chance
  • m2o Burger
  • Milk Boy
  • Misconduct Tavern
  • Moonshine Philly
  • New Wave Cafe
  • Outlaw’s Burger Barn & Creamery
  • Pineville Tavern
  • PJ Clarke’s
  • Profeta Farms
  • Prohibition Tap Room
  • Ripplewood Whiskey & Craft
  • Rouge
  • Sabrina’s Cafe
  • Second District Brewing
  • Shrimpy’s BBQ
  • Steam Pub
  • Stove and Tap
  • Taproom on 19th
  • The Bercy
  • The Common
  • The Red Owl Tavern
  • Three Monkey’s Café
  • Tradesman PHL
  • Tredici Enoteca
  • Twenty Manning
  • Twisted Tail
  • Village Whiskey
  • Vintage Wine Bar & Bistro
  • Yards Brewing Company

So how did the Philly Burger Brawl come to be? In 2011, Maggie and Rob Wasserman created a culinary competition on the playground of The William M Meredith Elementary School. They invited several of their restauranteur friends to duke-it-out with their best burger – The Philadelphia Burger Brawl was born! The Burger Brawl team partnered with The Fund for the Philadelphia School District to provide financial management and direction.  Together they engaged leadership in the Philadelphia School District to help identify literacy programs that required funds to be launched. Since 2011, the Philadelphia Burger Brawl has raised over $283,000.00 (and counting!) to fuel much-needed programs.

source: phillyburgerbrawl.com

To highlight the event, I wanted to share a take on my personal vote for best burger in Philly. My favorite burger I’ve ever had in Philly was about two years ago. Yes. It was that good that I still think about this burger ALL the time. One of my favorite bars, Watkins Drinkery, has a rotating seasonal menu that always includes awesome burgers (and other food. Seriously, their menu rocks). But their Fall 2017 menu had the BEST burger – “signature beef blend, shaved pumpkin, whipped bleu, pistachio, brioche.” So this little burger is my ode to that fantastic-ly awesome burger.

Ingredients:
  • 1/2 sugar pumpkin or squash of your choice (I used 1/2 Kabocha Squash, a couple of Delicata Squash would be great too)
  • 4 oz whipped cream cheese
  • 4 oz blue cheese
  • 1 1/2 pounds ground beef (I used a blend of 80% lean and Wagyu ground beef)
  • 1 tablespoon canola oil
  • 2 tablespoons roasted pistachios, roughly chopped
  • 4 brioche buns
  • salt and pepper, to taste

Continue reading Pumpkin Blue Cheese Burger

Basil Anchovy Pesto

One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.

A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)

 

This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!

Ingredients (makes 1 pint):

  • 1 cup extra-virgin olive oil, plus more for storing
  • the juice and zest of two lemons
  • 1 (2 oz can) anchovy fillets
  • 4 cups packed basil leaves
  • 12 oz grated Parmigiano-Reggiano cheese
  • 1 cup unsalted roasted cashews
  • 4 garlic cloves

Continue reading Basil Anchovy Pesto

Mango Peach Lassi

I mentioned in a previous post that I had the opportunity to try a box of Misfits Market, a Philadelphia-based company that rescues produce from regional farms and distributes it throughout the Northeast. (Check out my last post to learn more about them!)

The box came with an assortment of fruits and vegetables: Mushrooms, Pears, Artichokes, Mango, Lettuce, Bell Peppers, Butternut Squash, Spinach, Corn and Cucumbers. I highlighted the artichokes in my recipe for Baked Stuffed Artichokes, so today I want to share a simple recipe using fresh mango.

I absolutely love mangos, and there is nothing quite like a perfectly ripe mango. They are delicious just on their own, but this recipe for Mango Peach Lassi is a simple make ahead recipe that you can enjoy for breakfast on the go!

If you’re looking for some guidance on how to cut a mango, this tutorial from Real Simple is super helpful!

Ingredients:

  • 3 mangoes (~3 cups), peeled, seeded, and sliced
  • 2 peaches (~2 cups), sliced
  • 1 cup Greek Vanilla yogurt
  • 1/2 cup skim milk
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon honey
  • 4 fresh mint leaves, for garnish

Continue reading Mango Peach Lassi

Baked Stuffed Artichokes

Note: I received a box of produce from Misfits Market in order to write this post. Opinions are mine alone.

I really like stuffed artichokes, but the idea of making them has always kind of intimidated me. I finally got up the courage to try them out when I received a box from Misfits Market with four lovely artichokes inside.

If you’ve never heard of Misfits Market, it was born from a mission to bring delicious, fresh, and affordable misfit produce to people everywhere and reduce food waste at a scale that creates positive and lasting impact.

Every box of Misfits produce benefits farmers, helps prevent food waste, and ultimately helps save the environment. Misfits is Philadelphia and New Jersey based but is rapidly expanding. The company rescues produce from regional farms and distributes it throughout the Northeast in three business days or less.

Misfits Market has two sizes of boxes: the Mischief and the Madness with a variety of fruits and veggies in each one. You can learn more about them here.

You’ll see more posts from me showing how I used my box, but let’s get back to the artichokes! My mother-in-law makes a batch of stuffed artichokes around Christmas and I am always amazed with the amount of work they can take! So this version for Baked Stuffed Artichokes is a bit of a cheat. Cutting them in half and baking them takes some of the “stuffing” work out, but not all of it.

Ingredients:

  • 4 artichokes
  • 3 lemons, juiced
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 2 cups Italian breadcrumbs
  • 1 tablespoon fresh parsley, chopped, plus more to taste
  • salt and pepper, to taste

Continue reading Baked Stuffed Artichokes

Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

source: peteandgerrys.com

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

source: peteandgerrys.com

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

  • 4 slices bacon
  • 1/4 small red onion, finely chopped
  • 1/2 small jalapeno, seeds and membranes removed, finely chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • the juice of 2 limes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, such as Pete and Gerry’s Organic Eggs
  • tortilla chips, for serving

Continue reading Breakfast Guacamole

Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

  • 1 (32 oz) container Vanilla Greek Yogurt
  • 2 (14 oz) cans light coconut milk
  • 1 cup chia seeds
  • pinch of salt

Optional toppings:

  • granola
  • fresh fruit (I used blueberries and strawberries)
  • coconut flakes
  • sliced almonds

Continue reading Overnight Chia Seed Breakfast Pudding Jars

Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Note: This post is sponsored by Nasoya. All opinions are mine alone.

I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.

Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!

Source: Nasoya

The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.

This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.

Ingredients (serves 4):

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh lemongrass
  • 1 tablespoon chile garlic sauce
  • the juice of 2 limes

Toppings (optional):

  • peanuts, chopped
  • fried shallots
  • fresh cilantro, chopped

Continue reading Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Dublin Coddle

I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.

This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.

This dish is a great Saturday dish… it takes while to cook but is well worth the wait!

Ingredients:

  • 12 oz thick cut bacon
  • 1 lb breakfast sausage
  • 2 large onions, sliced
  • salt and pepper, to taste
  • 2 (24 oz) bags small potatoes, quartered
  • 2 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pint Guinness, if desired
  • 1 tablespoon freshly chopped parsley
  • Irish soda bread, for dipping

Continue reading Dublin Coddle

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