Recipes – Page 67 – The Pajama Chef

Main Dishes, Recipes, Salads, Sides, Vegetables

Cumin-Scented Cabbage Salad

March 1, 2013February 28, 2013 Sarah

Even though I rarely post any recipes for vegetables on this blog, I hope you don’t believe that I never eat them! That’s certainly not the case. I think this dip is just one indication of how much I love my veggies! But sadly, most of the ways I eat veggies are pretty plain. At dinner, we usually eat big green salads with our main course. Lettuce, carrots, peppers, cherry tomatoes… all good, but sometimes a bit boring. So I’ll mix it up with roasted broccoli, steamed green beans, or a fancy dilled carrot dish every once in awhile, but that’s about it. When a friend asked me to bring some salad over for dinner one night, I jumped at the chance to be creative. Instead of making my go-to green salad, I switched it up and made a fancy cole slaw. Now, don’t get turned off. It’s not creamy or drowning in dressing. It’s light and fresh and flavorful… simply delicious!

This cabbage salad [I much prefer that name to cole slaw, thankyouverymuch] has a few winter veggie staples: cabbage [duh], carrots, and radishes, plus some flavorful additions like green onions and cilantro. If you click over to Jessica’s original post you’ll see that she used watermelon radishes–which look delightful, but aren’t available in Indiana… so check them out if you have a chance. 🙂 But the best part of this salad isn’t the traditional veggies, rather it is the spicy and tangy vinaigrette dressing! This dressing is just awesome. I think it would make an excellent taco salad dressing, actually–it’s just your basic oil and vinegar dressing spiced up [literally] with cumin, paprika, pepper, and garlic. That’s it. Yumalicious! The spice in the dressing compliments the cilantro so well.

The flavors of this salad are awesome on day 1, but they also improve as the salad hangs out in the fridge for a few days. I love it when salad’s shelf life is longer than a day…makes me so happy! Be sure to try this salad when you have a chance–I think it would be great with burgers, tacos, soup, and whatever else you can imagine. Enjoy!

Cumin-Scented Cabbage Salad [from Good Cheap Eats]
click to print

Ingredients:

1 head green cabbage, chopped [I used my food processor]
2 large carrots, sliced
5 green onions, green & white parts, diced
6 small radishes, thinly sliced
1/3 cup cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 teaspoon dried garlic
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper

Directions:

In a large bowl, toss together cabbage, carrots, green onions, radishes, and cilantro. In a small bowl or glass jar, combine olive oil and vinegar, then garlic, cumin, paprika, and pepper. Shake or stir together, then toss with vegetables.

Serve immediately or keep refrigerated for up to 5 days.

Time: 10 minutes.

Yield: 8 servings.

Main Dishes, Pork, Recipes

Italian Sausage and Red Rice

February 27, 2013March 20, 2013 Sarah

I love one dish meals. They are just so delicious, comforting, and, well, easy. Yes, that’s the main reason I love ’em. Casseroles, pasta, skillet meals… all of the above are great because then I don’t have to think about sides–I just whip up a quick side salad and am good to go. But the problem with many one dish meals is that they are all kinda the same. Taste the same, look the same, are virtually the same. I for one know that I’ve made about a zillion variations of Mexican chicken, beans, corn, cheese, and pasta/rice/quinoa. [But yet I still make them. It’s probably the cheese. I LOVE cheese!] Those dishes are all good but can certainly become a bit of a bore after awhile, so I’m always on the lookout for new recipe ideas that satisfy my easy one dish requirement. When I recently scored some Italian sausage on sale, I immediately started looking for some interesting recipes and landed on this Skillet Italian Sausage and Red Rice.

It may not look like much, but it is SO amazing. It’s made with only seven ingredients and is ready in less than 30 minutes, making this an excellent choice for a weeknight dinner. I don’t know what red rice usually is, but in this case it is a flavorful combination of tomato soup, Tabasco sauce, and Worcestershire sauce. I’m pretty picky about using convenience-type foods in recipes [and in general], but I won’t hesitate to admit that every once in awhile I like to indulge in a Kraft singles grilled cheese dipped in Campbell’s Tomato Soup. There’s nothing like it… gourmet, homemade versions are good but just don’t compare. 🙂 So, for that reason and that reason alone I was okay with using readymade soup to flavor up this rice and make it uber rich and creamy. It has just a bit of heat too, and is the perfect base for slices of hearty Italian sausage.

If you need an easy dinner soon, I highly suggest you whip up this dish. There are tons of ways to fancify it if that’s your thing–adding extra veggies or some beans, making the tomato soup base from scratch, even experimenting with different types of sausage. I was frankly quite surprised with how much I enjoyed this dinner [especially since it was cheeseless. Oh my!]. I thought I’d be ruthlessly plotting to have Ben take all the leftovers in his work lunches, but instead I was sneaking them away for me. Cray cray, I know, but this is just… so… good! Enjoy!

Skillet Italian Sausage and Red Rice [method adapted from Premio Foods]
click to print

Ingredients:

1 pound Italian sausage [links]
1 medium yellow onion, diced
1/4 cup hot water
1 can condensed tomato soup [10.75 ounces]
1 teaspoon Tabasco sauce [or to taste]
1 1/2 teaspoons Worcestershire sauce
2 cups cooked rice

Directions:

In a large skillet set over medium head, add sausage and cook until browned on all sides [and cooked through if not precooked]. Remove sausage from pan and set on place to rest. Meanwhile, add onion and cook until golden.

Next, slice sausage into bite size pieces and return to pan. Pour in hot water to deglaze pan. Add soup, Tabasco sauce, and Worcestershire sauce and stir to combine. Add rice, cover, and cook for 15 minutes, or until hot. Taste and adjust seasoning as desired.

Time: 25 minutes.

Yield: 6 servings.

Linked with: Weekend Potluck.

Breakfast, Muffins, Recipes

Applesauce Muffins

February 25, 2013September 15, 2014 Sarah

Sometimes simple recipes, though delicious, get overshadowed by fancy recipes or decadent recipes. Know what I mean? This is a bad habit that I have… talking up the really yummy and impressive stuff… that then pushes the simple recipes to the back burner, where they sit and sit and sit. And then I don’t blog about them, for months and months. Like these Applesauce Muffins that I made…. last summer.

Sure, we ate them up in a matter of days. I don’t even think they saw the freezer. For all the muffins I make, that’s saying something. Usually at least one or two gets frozen for lunches or snacks. But no, these muffins, in all their plain glory, were enjoyed in record time. I just didn’t bother to blog about them for months. Sad day. But they are here now!

No idea why that was, as they are utterly delicious. Each bite is nutty and soft, sweet with hints of applesauce and rich brown sugar. Chewy from the oats and healthy from the whole wheat flour. Satisfying as breakfast with a bit of butter and jam, and savory enough to serve with soup at dinner. Pretty versatile and excellent anytime. One of my favorite parts? They’re made with pantry ingredients, so I can make them anytime. Another favorite part? The topping! Who doesn’t love a muffin with a little streusel topping. Yum! Don’t neglect them as I have! They are great! Enjoy! 🙂

Applesauce Muffins

Servings: 12 muffins
Time: 30 minutes
Print

from fearless homemaker

Ingredients:

1 1/2 cups quick-cooking oats
1 1/4 cups whole wheat flour, sifted
1/2 cup brown sugar, packed
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups unsweetened [natural] applesauce
3 tablespoons canola oil
1 egg white

for topping

1/4 cup quick-cooking oats
1 tablespoon brown sugar, packed
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted and cooled

Directions:

Preheat oven to 400 degrees. Line muffin tin with paper liners or spray with cooking spray.

In a large bowl, stir together oats, flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg. In a small bowl, whisk together applesauce, oil, and egg. Fold wet ingredients into dry, then spoon into muffin cups.

Prepare the topping by stirring together oats, brown sugar, and cinnamon in a small bowl. Drizzle in melted butter then divide evenly on top of batter.

Bake for 16-18 minutes, or until toothpick inserted in center comes out clean.

Breakfast, Granola, Recipes

Peanut Butter Pretzel Granola Bars

February 22, 2013February 25, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from April 12, 2012… these still get alot of traffic from my blog, even though the link is broken! and I figured it was high time to have the recipe here too!

I love granola bars. Love them for a snack after a workout, love them as a sweet treat in my brown bag [well, pink and black insulated tote] lunch, love them any time… day or night. But you know what I don’t love? I don’t love that my favorite varieties are sold for at least $1 a piece, and that the cheap kinds taste like cardboard and still run $3 for 8-10. $3 for a mediocre processed, packaged snack that contains tons of chemicals and/or preservatives? No thanks, I’ll make my own.

I’ve had a few successes in the homemade granola bar department… Chewy Granola Bars–your classic character with dried fruit, nuts, and chocolate chips as mix-ins. Or perhaps, Fruit and Nut Granola Bars are more your thing–they’re a little softer with more variety inside. Lastly, Pumpkin Chocolate Chip Energy Bars–a crispy granola bar with a fall-flavored twist.

These Peanut Butter Pretzel Granola Bars are different. They’re more substantial. Flavorful and filling, but not heavy and dense. Sweet and salty. Pretty much unbelievable, til you try them. And you should, because they’re made up of mostly pantry ingredients, and take virtually no time to whip up. I promise they’ll make your lunchtime and snacktime fabulous!

Peanut Butter Pretzel Granola Bars [adjusted from How Sweet Eats]

click to print

Ingredients:

1 cup old-fashioned rolled oats
1 cup puffed rice cereal
1 cup crushed salted pretzels
1/4 cup ground flaxseed or wheat germ
1/4 cup packed brown sugar
1/4 cup whole wheat flour
1/2 cup chopped dry roasted or honey roasted peanuts
2/3 cup creamy peanut butter
3 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup + 1 tablespoon honey
1/3 cup mini chocolate chips
1/3 cup coconut flakes

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan with cooking spray and set aside.

In a large bowl, stir together dry ingredients: oats, cereal, pretzels, flax/wheat germ, brown sugar, flour, and peanuts. Then, add peanut butter and mix with a spoon or your hands to create a rough “dough.” This should take about 5 minutes.

In a smaller bowl, combine butter, vanilla, and honey. Pour into peanut butter dough and stir to combine completely. Fold in chocolate chips and coconut flakes.

Press dough into prepared pan, then bake for 20-25 minutes or until golden brown. But don’t forget the golden rule of granola–it always hardens as it cools, so don’t overcook it! Let pan cool completely before cutting, refrigerating for an added chill if necessary. I let my granola bars cool overnight before cutting just to be safe.

Time: 40 minutes. [15 minutes active].

Yield: 18 servings.

Linked with: Weekend Potluck.

Appetizers, Recipes, Sides, Vegetables

Asian Peanut Veggie Dip

February 18, 2013June 5, 2015 Sarah

I’m one of those weird people who loves to eat their veggies. Every Sunday, without fail, I chop up a week’s worth of vegetables, crudites if you will, for lunch and snacking. Anything goes–carrots, bell peppers, cucumbers… just whatever looked good at the grocery store. Except celery. I’m not a big celery snacker–that’s Ben’s territory. 🙂 Mostly, I eat these veggies plain and it really doesn’t bother me. I love the taste of veggies. [See, I’m weird!] Carrots and peppers are my fave! But I know that everyone isn’t as weird as me, and sometimes people need incentive to eat their veggies. Is this incentive enough?

Though I don’t usually need much incentive to eat my veggies, I can polish off even more when I have a bowl full of this awesome dip on hand! It’s super simple to make, and has just the right amount of sweetness and spice to make me happy. The Asian dressing [I used bottled but you can make your own] is gingery and garlicky which pairs perfectly with sweet honey, creamy peanut butter, and just a bit of crushed red pepper for spice. You guys, this is SO good! When I first made it for a church event, I wasn’t sure how it would go over, but it turned out to be insanely popular. I’m kind of sad it took me so long to blog about it, actually. But I guess it’s a good thing… now that I’m reminded of it, I can make it again for this week’s lunches.

This is a dip you could totally eat by the spoonful, but why not pile it up on some veggies and enjoy it that way? It is totally yum-o! I’ll take it with some red peppers, please. What about you? What’s your favorite veggie? Enjoy!

Asian Peanut Veggie Dip

Servings: 8
Time: 5 minutes
Print

adapted from Kraft

Ingredients:

1/4 cup Asian Toasted Sesame Dressing [like this version from Kraft or this version from Marzetti–I’ve had both and they taste similar… or make your own here or here]
1/4 cup peanut butter [I’ve used natural and regular… both work, but it’s a little thinner with natural]
1/4 cup honey
crushed red pepper

Directions:

Add dressing, peanut butter, and honey to a small bowl. Whisk well and then add crushed red pepper to taste. Serve immediately or store in the refrigerator, covered, for up to 1 week.