Recipes – Page 51 – The Pajama Chef

Quick & Healthy Pineapple Fried Rice

January 20, 2014January 22, 2014 Sarah

Lately I’ve been really into quick but still healthy meals. Working full time is great… but when I get home from a long day and an even longer commute, half the time I want to just curl up on the couch with my soft blanket and my Kindle, and the other half of the time I want to bake doughnuts, cookies, and muffins and skip dinner entirely. No idea why this disparity, but dinner is usually not my highest priority. But ya gotta eat, right? So I’ve been turning to quick meals that are still healthy and that make loads of leftovers to eat all week long, like this fabulous Pineapple Fried Rice. This crave-worthy dinner can be made in about 20 minutes so it’s awesome for busy or lazy nights when you just want something yummy but not heavy.

I started off this dish with the Asian Cuisine Cooking Oil from STAR Fine Foods which they graciously sent me to try out. If you can’t find this at your local grocery store, just add a little ginger [fresh or ground] and some extra soy sauce as the veggies are sauteing. Normally I wouldn’t think of using special infused oils on an ordinary weeknight, but I’m beginning to change my mind. They really make an ordinary dish shine–and cut down on my prep time so I can get back to my book sooner. 🙂 #librarianalert

For this batch of fried rice, I used garlic, carrots, edamame, peas, and green beans, but feel free to use whatever veggies you want. I’m thinking some sugar snap peas and broccoli would be good to try next time. What we especially loved about this vegetarian fried rice was the subtle sweetness of the pineapple with the salty soy sauce and sesame oil. Oh man, what a combo! This dish was hearty enough without meat [I totally think fried rice is one of those dishes where meat isn’t missed] but if you gotta have some, pork or shrimp would be good. Chicken is too predictable, methinks. Oh, and don’t forget the chopped honey roasted peanuts on top. Crunch crunch! 🙂 Cilantro would be a good addition too! TTYL 🙂 [I can’t believe I just wrote that. LOL! Hahaha.] Enjoy!

one year ago: Lemon Cranberry Muffins
two years ago: Camp Tecumseh Baked Oatmeal
three years ago: Pork Chops with Red Wine Sauce

Quick & Healthy Pineapple Fried Rice
click to print

Ingredients:

2 tablespoons STAR Asian Cuisine Cooking Oil [extra virgin olive oil infused with soy and ginger]
2 carrots, diced
3 cloves garlic, minced
2/3 cup frozen edamame
2/3 cup frozen peas
2/3 cup frozen cut green beans
20 ounce can pineapple tidbits in pineapple juice, drained [reserve 1/4 cup pineapple juice and save the rest to drink or for something else]
4 1/2 cups cooked, cold rice [day old if possible]
2 tablespoons soy sauce
2 eggs, beaten
1 teaspoon toasted sesame oil
sesame seeds, for serving
chopped honey roasted peanuts, for serving

Directions:

Add cooking oil to a large skillet or wok set over medium-high heat. When hot, add carrots and saute for 5 minutes or until crisp-tender. Add garlic and saute for about 30 seconds, until fragrant. Stir in edamame, peas, green beans, and pineapple. Cook for a minute or so until they just begin to soften.

Add rice and soy sauce to vegetables, then stir continuously for about 4 minutes, until rice is hot and begins to crisp up.

Push all the rice mixture to one side of the pan and pour the eggs in the empty spot. Quickly stir the eggs on the hot surface until they just begin to cook, then whisk them into the rice mixture. Pour in toasted sesame oil, then stir to combine.

Remove from heat, and serve fried rice with sesame seeds and chopped honey roasted peanuts.

Time: 20 minutes.

Yield: 5-6 servings.

Disclosure: STAR Fine Foods sent me a complementary package of their new cooking oils and some other goodies to try out. I had no obligations to blog about them or provide positive feedback. I’m glad I had the opportunity to try them though! Thanks to Ruby and all the other great people at STAR Fine Foods for their generosity.

Linked up with: What’s Cookin’ Wednesday.

Appetizers, Recipes

Broccoli Stuffed Loaded Potato Skins with Avocado Cream

January 13, 2014January 13, 2014 Sarah

It’s January! For many people, that means a [re]commitment to healthy eating. Sticking with a healthy diet can be hard. Since I am all for moderation of all things, instead of strict denial, I like to find healthier versions of my favorite treats. These potato skins are a prime example.

The regular version is loaded up with tons of cheese, sour cream, and bacon. This version, à la Ellie Krieger, features broccoli, Canadian bacon, avocado, and cheese. The perfect substitute! And perhaps, even better than the original?

While I love the usual loaded potato skins [and ate my fair share in college], this version with broccoli and avocado is just fabulous. They’re more filling and more of a meal-appetizer than an appetizer-appetizer. Make sense? I had forgotten just how good Canadian bacon was… salty and a little more gourmet than regular bacon. Gourmet may be a bit of an overstep, but I love its juicy, smoky sweetness. It pairs SO well with that avocado cream, which MIGHT be my new favorite thing! It’s like guac, but creamy and with just a hint of lime. The only change I might make to this dish would be to chop the broccoli up a little more after steaming it, but that’s just a minor thing.

This app is perfect for a football party, or just a casual night at home in your cozy slippers. 🙂 Enjoy!

two years ago: Perfect Black Beans
three years ago: Triple Chocolate Oat Cookies

Broccoli Stuffed Loaded Potato Skins with Avocado Cream [from Comfort Food Fix by Ellie Krieger]
click to print

Ingredients:

4 small russet potatoes, scrubbed and dried
2 teaspoons olive oil
salt and pepper
2 cups chopped broccoli florets [4 ounces]
2 ounces Canadian bacon, diced
1/2 cup cheddar cheese, grated

for avocado cream

1 avocado
2 scallions, chopped [green and white parts separated]
2 tablespoons sour cream
2 tablespoons lime juice
1/4 cup cilantro
1 clove garlic
salt and pepper

Directions:

Preheat oven to 450 degrees. Pierce potatoes with a fork 8-10 times each, then wrap in paper towels and microwave until fully cooked, about 10 minutes. Remove and set aside until cool enough to handle, then cut in half lengthwise.

Scoop out all but an 1/8 inch of the potato flesh, reserving for another use. Brush the inside and outside of the potatoes with oil and season with salt and pepper. Place skin-side down on a baking sheet and cook until crispy and golden brown, about 20 minutes.

Meanwhile, making the filling. Steam the broccoli until crisp-tender. Add the Canadian bacon to a skillet set over medium-high heat and saute until crisp, about 4 minutes. Divide the broccoli and cheese equally amongst the potatoes

Lower oven temperature to 400 degrees and return potatoes to oven, baking for about 5 minutes until cheese is melted.

To make the avocado cream, place all ingredients except green scallions in a food processor and pulse until smooth. Season with salt and pepper to taste.

To serve, top potato skins with Canadian bacon, avocado cream, and green scallions.

Time: 45 minutes.

Yield: 4 servings.

Desserts, Pies, Recipes

Oreo Ice Cream Pie

January 10, 2014June 5, 2015 Sarah

This beauty is alllll because of Ben. [Who just started a blog, p.s.] Apparently, in his high school cafeteria, Oreo Ice Cream Pie was all the rage. Along with weenie winks [hot dogs wrapped in American cheese and white bread, then baked]. Look at this photo at your own risk, I’m not quite sure how anyone would find that appealing. But apparently some do. I can guarantee that pretty much everyone will find this pie appealing. And delicious. Certainly, delicious.

I don’t think I ever ate anything this good in my high school cafeteria, partially because we had open campus so I often went home or out to eat. But I digress. Who cares about high school food? That was so last decade! Instead of lamenting about the old caf, you can make an easy no-bake dessert at home that you can enjoy for days [if it lasts that long!!].

This pie couldn’t be simpler: an Oreo crust, Cookies and Cream ice cream, Cool Whip, and some cookie crumbs. Piece of cake. Cookie? Pie? Regardless, this pie is AWEsome. I made my own Oreo crust with butter and Oreo crumbs, but you can buy one if you’re pressed for time. My time concession was to use Cookies and Cream Ice Cream instead of mixing Oreos into vanilla ice cream. Whatever ingredients you choose are sure to be delicious! I think sometime I’d like to try it out with mint Oreos and Mint Chocolate Chip ice cream. Mmmm! But this time, I wanted to make the original for Ben to take him back to his days as a Lake High School Flyer! Happy Friday! 🙂

two years ago: Spaghetti and “Meat” Balls
three years ago: Caramelized Onion Dip

Oreo Ice Cream Pie

Servings: 10
Time: 10 minutes + time to freeze/soften
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Ingredients:

1 small package Oreos [15.25 ounces]
4 tablespoons butter, melted
1.5-1.75 quart Cookies and Cream ice cream, softened on the counter for 20 minutes
8 ounce package Cool Whip, softened on the counter for 20 minutes

Directions:

Crush 24 Oreos in a ziploc bag or food processor until you have fine crumbs. Transfer to a large bowl, then pour melted butter over cookie crumbs, stirring well to combine. Press mixture onto the bottom and sides of a 9 inch deep dish pie pan to form the crust.

Spoon ice cream over crust, then cover completely with Cool Whip. Crush 2-3 remaining Oreos and sprinkle over Cool Whip. Cover tightly with aluminum foil and return to freezer for at least 2 hours before serving.

Alternatively, you can stick the pie in the freezer uncovered for about 20 minutes, then remove it and stick a few toothpicks in the Cool Whip and then cover it with foil, using the toothpicks to hold up the foil so it doesn’t stick. Then return to freezer for at least 2 hours before serving.

Notes: I used the full 1.75 quart container of ice cream in a 9 inch deep dish pie pan. It was nearly overflowing. If you use a regular pie pan, use less ice cream. I’m sure you can find a use for what’s left! 🙂

Linked up with: Weekend Potluck, Foodie Friday.

Breakfast, Oatmeal, Recipes

Cranberry Steel Cut Oats with Caramelized Pears

January 8, 2014January 11, 2014 Sarah

If you like cranberry sauce, then you’ll love these oats! Steel cut oats are a special treat for me. They take too long to make on a weekday morning before work [who has time to babysit at the stove for 30 minutes?], so they’re reserved for the weekend in my mind–and I always make extra for leftovers. 🙂 But I digress. This past Saturday, I whipped up these easy Cranberry Steel Cut Oats with Caramelized Pears, and let me tell you… they were something amazing!

I’ve only made steel cut oats a few times in the past and these were by far the best–tender with just a little bit of chewiness. These steel cut oats were the most flavorful oats I’ve ever tasted, and the prettiest too! See that pink? I cooked fresh cranberries in with the steel cut oats to achieve that gorgeous color, added some cinnamon, vanilla, and sugar to cut down the tartness of the fresh berries, then topped off with some easy, juicy caramelized pears. The subtle sweetness of the pears plays so well with the tart cranberries, I love it. I first experienced that unique flavor combo over Christmas when my mom, sister, and I were making brunch for the family and we all helped throw together the pear cranberry compote. Divine! [Everyone loved it, so I knew the flavor combo was a winner.] This breakfast may be a bit time consuming, but it’s totally worth it. If rich and indulgent oatmeal is a thing, this would be it, because, duh, caramelized pears! Enjoy! 🙂

one year ago: Mexican Cornbread Pot Pie
two years ago: Lasagna Soup
three years ago: Whole-Wheat Cornbread

Cranberry Steel Cut Oats with Caramelized Pears [adapted from S. John & Sandra Ross and Martha Stewart]
click to print

Ingredients:

for oats

2 cups water
5 ounces fresh cranberries, washed
1/3 cup sugar
1 cup steel cut oats
1 cup pear cider [or milk, water, cranberry juice, apple juice/cider, etc.]
1 cup milk
1 teaspoon vanilla
1 heaping teaspoon cinnamon

for pears

2 tablespoons butter
1/4 cup light brown sugar, packed
2 Anjou pears, peeled and thinly sliced
1/4 teaspoon cloves
1/4 teaspoon cinnamon

Directions:

Add water, cranberries, and sugar to a pot and bring to a boil. When berries begin to burst, add steel cut oats, pear cider, milk, vanilla, and cinnamon. Return to a boil and then reduce heat to low. Cook for 25-30 minutes until oats are softened, stirring occasionally.

To prepare pears, melt butter in a large skillet over medium heat. When bubbly, sprinkle in sugar gradually. Stir until sugar is completely dissolved and caramelized, about 3 minutes. Add pears, carefully flipping to fully coat in sugar-butter mixture. Cook until just soft, about 2-4 minutes [depending on how thin you slice them], then gently fold in cloves and cinnamon.

Top cranberry oats with caramelized pears to serve.

Time: 40 minutes.
Yield: 4-5 servings.

Linked up with: What’s Cookin’ Wednesday.

Chorizo, Main Dishes, Pasta, Recipes

Sweet Potato Chorizo Chile Mac

January 6, 2014February 24, 2017 Sarah

I’ve been making this Sweet Potato Chorizo Chile Mac for well over a year now since Joanne posted it, and have no idea why I haven’t blogged about it yet. It is AMAZING! It’s no secret that I like baked pasta, cheese, and Southwestern/Mexican food, and this dish fits the bill for all three of those categories. Saaaweeeet!

Or more accurately, sweet ‘n spicy. This version of chile mac features a hearty sweet potato sauce, some spicy chorizo sausage, and just enough cheese to be yummy but not too indulgent/unhealthy. I mean, I love a super cheesy dish as much as the next girl, but there are other flavors I like too… and this dish brings it! If you have all the ingredients at your disposal and are currently snowed/iced/frozen in, then I highly suggest you make this today! If not, then by the end of the week, stat!

I’ve been trying to figure out what my favorite part of the dish is, and the sad answer is… I don’t know! The spicy meat pairs so well with the smooth sweet potato sauce that neither is overwhelming. Ben isn’t a huge sweet potato guy but this is one dish he really can get into. For the most part, I followed Joanne’s original recipe, but of course I had to add my own little twist, my own little departure from regular ‘ole chili mac… and that is to toss everything in the oven for just a bit, to create some crunchy noodles and a nice layer of melted cheese. By jove, I’ve got it! The crunchy noodles are my favorite part. Crunchy, cheesy, spicy, sweet potato covered noodles, that is! Enjoy! 🙂

one year ago: Chicken Tinga Tacos
two years ago: Crock Pot Cran-Apple Sauce
three years ago: Chicken & Wild Rice Soup

Sweet Potato Chorizo Chile Mac

Servings: 8
Time: 40 minutes
Print

from Joanne via Marcus Samuelsson

Ingredients:

2 large sweet potatoes [approximately 2 pounds]
1 cup skim milk
1-2 tablespoons chopped chipotle chiles in adobo sauce
freshly ground black pepper
4-6 ounces shredded cheese [sharp Cheddar cheese or Monterey Jack], divided
8 ounces small whole wheat pasta [shells or macaroni]
8 ounces chorizo
1/4 cup chopped green onions, divided
1/4 cup chopped cilantro, divided
sour cream, for serving

Directions:

Preheat oven to 350 degrees. Grease a 9×13 casserole dish with nonstick spray.

Scrub sweet potatoes and pierce all over with a fork. Place in a microwave safe bowl and microwave for 10-12 minutes, or until cooked through.

While sweet potatoes cook, prepare pasta according to package directions.

When cooked sweet potatoes are cool enough to handle, peel and place in a large bowl. Add milk, chipotle chiles, and a generous amount of pepper. Mash and stir in half of the cheese, then add pasta to sweet potato mixture.

Heat a small skillet over medium heat, then add chorizo and cook 4-5 minutes until brown, stirring to crumble. Add to bowl with sweet potatoes and pasta. Stir together along with half of the green onions and cilantro, then transfer to prepared baking dish. Top with remaining cheese.

Bake for 10-12 minutes or until cheese is golden brown and bubbly. Top with green onions and cilantro and serve with sour cream [if desired].

Notes: preparation time can be reduced for this dish if you bake the sweet potatoes ahead of time.