Recipes – Page 71 – The Pajama Chef

Main Dishes, Recipes, Sandwiches and Wraps

Mushroom Egg Salad

November 30, 2012November 30, 2012 Sarah

So, it’s been a long time since I’ve posted any recipes for a no-heat lunch and/or a 10 Minute Lunch. Sad day. Lately when I’ve been on campus, I’ve been eating a lot of PB&Js and soup for lunch, usually leftovers that I’ve stashed in the freezer. On the couple days a week that I work from home, my lunches have as of late have consisted of things like a giant bowl of popcorn, smoothies, and cereal. Healthy and complete meals, I know. But such is life. And thesis writing. However, I did recently put a new spin on egg salad… just as a little experiment since I had some mushrooms to use up. I wasn’t sure how the final product would turn out, but it was just so good that I had to share!

While I know that egg salad isn’t going to win any beauty contests, adding some extras to a traditional salad definitely ups the taste value!! My mushroom egg salad includes a savory blend of sautéed mushrooms and caramelized onions to add some unexpected heartiness to lunch. Though this egg salad is a bit more involved than most, it is definitely worth it. You can sauté the mushrooms and caramelize the onions while fixing dinner at night, and then throw the rest of the salad together afterwards… leaving you a gourmet lunch ready for the next day! Win win! I seasoned this egg salad with a little fresh and tangy lemon and dill and let me tell you… it was so good. I couldn’t just stop at one sandwich and I bet you won’t either! Hope you enjoy!

Mushroom Egg Salad [adapted from Let’s Eat!]
click to print

Ingredients:

1/2 cup yellow onion, diced
4-5 small baby bella mushrooms, cleaned and thinly sliced
1 1/2 tablespoons extra virgin olive oil, divided
3 hardboiled eggs, chopped
~1 tablespoon mayonnaise
1 teaspoon whole grain dijon mustard
1 teaspoon lemon juice
zest of 1/4 lemon
1/4-1/2 teaspoon dried dill
freshly ground black pepper
bread, spinach/lettuce, tomato for serving

Directions:

In a small skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the onions, season with pepper, and cook, stirring often until onions begin to soften, about 3 minutes. Then reduce heat to low and cook for 10-12 minutes or until lightly caramelized. Stir occasionally during the process, but for the most part they can be left alone. Remove from skillet when done and place in a medium bowl to cool.

Next, add remaining 1/2 tablespoon extra virgin olive oil to skillet set over medium heat. Add mushrooms and sauté until golden, stirring often, about 7-9 minutes. Remove from skillet and place in bowl with onions.

Add eggs to mushrooms and onions, then prepare dressing. In a small bowl, whisk together mayonnaise, mustard, lemon juice, lemon zest, and 1/4 teaspoon dill.

Pour dressing over egg mixture and toss to coat, then taste and add more dill and/or ground pepper as desired. If more dressing is needed, thin with extra mayonnaise or lemon juice.

Serve on bread with spinach and tomato as garnishes.

Time: 30 minutes.

Yield: 2 sandwiches.

Note: Can easily be doubled, tripled, etc.

Main Dishes, Recipes, Turkey

Teriyaki Meatball Bowls

November 28, 2012November 29, 2012 Sarah

I’ve said before that I don’t really repeat recipes… but it seems like I have so so many one and done meals or desserts or whatever. The exception, of course, is tried and true family recipes that I grew up on or that Ben adores. Repeating recipes is boring. Usually I’m just game to try a new variety of soup, chili, pasta, chicken, brownie, cake, or pie. You get the idea. It’s not like I intend to have so many one and done recipes, because everything I blog about is something I’ve made and loved–otherwise, why would I share it? But these Teriyaki Meatballs Bowls? They are most certainly not a one and done recipe.

Beth posted the recipe at the end of January, and I can think of no less than three, maybe four, occasions over the past months that I’ve made this awesome dish for dinner. Sometimes it’s been just for us to enjoy; other times, I’ve made them for new baby meals for friends. This meal is great for entertaining or for new baby/sympathy/etc. meals [so I’ve heard] because it’s hearty and filling, but still sort of light… a good alternative to the typically heavy, cheesy meals people love to serve and give away. Those are good too, of course, and I love them, but sometimes you just need something different. Something more complex.

And complex this teriyaki sauce is! It’s sweet and salty, with rich overtones of ginger and garlic. You can practically eat it with a spoon! Don’t be scared of making what’s normally a bottled sauce–it comes together in a flash, while the meatballs are cooking, so no panicking about making a sauce and cooking meatballs and making rice. We’re all about using multiple appliances for less stress here. 🙂

Though I love how the homemade teriyaki sauce coats the meatball [that is the emphasis of this dish, after all], my absolute favorite bites of this meal are the last ones at the bottom of the bowl. Here, if you’ve added enough sauce, the rice is absolutely saturated with rich teriyaki goodness! Nothing could be better. Homemade teriyaki is where it’s at! If you don’t agree, well… haters gonna hate. That’s all there is to it. Though I do always want for you to try the recipes I post, this is one you really should try because it’s absolutely incredible. One tip though: use low sodium soy sauce. That will be salty enough–I promise. 🙂 Enjoy!

Teriyaki Meatball Bowls [from Budget Bytes]

click to print

Ingredients:

for meatballs

1 pound ground meat [I’ve used ground turkey most often, but also ground beef, and the original recipe calls for ground pork.]
1 egg
1/2 cup bread crumbs
2 cloves garlic, minced
2 inches fresh ginger, peeled & grated [I’ve also subbed 2 teaspoons ground ginger.]
1/2 teaspoon soy sauce
2 green onions, minced [green and white parts]
freshly ground black pepper

for teriyaki glaze

1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 tablespoon toasted sesame oil
2 inches fresh ginger, peeled & grated [I’ve also subbed 2 teaspoons ground ginger.]
2 tablespoons corn starch
1 tablespoon sesame seeds

for serving

hot cooked rice
minced green onions

Directions:

Preheat oven to 400 degrees. Line a large rimmed baking sheet or glass baking dish with foil.

In a large bowl, add ground turkey, egg, bread crumbs, ginger, soy sauce, onions, and some freshly ground black pepper. Use your hands to massage ingredients together, then roll into tablespoon-sized balls, placing on prepared pan.

Bake for 35-40 minutes or until golden brown.

Meanwhile, begin making teriyaki glaze. In a saucepan set over low heat, combine soy sauce, brown sugar, water, oil, and ginger. Stir until brown sugar dissolves. At this point, you can also start preparing the rice, if you haven’t already.

Next, dissolve the cornstarch in a small amount of water–just enough to be pourable. Add to the saucepan, then turn heat to medium-high. Cook unti thick, stirring occasionally. When glaze has thickened, add sesame seeds.

By this point, meatballs should be about done. Remove from baking sheet and degrease if needed, then add to the glaze, tossing gently to coat. Serve meatballs over rice with extra sauce and green onions. Enjoy!

Time: 45 minutes.

Yield: 4 servings.

Cookies, Desserts, Recipes

Pumpkin Oatmeal Cookies

November 26, 2012November 26, 2012 Sarah

I know Thanksgiving has come and gone, and I hope yours was nice… but I hope you aren’t sick of pumpkin yet, because these cookies are fabulous and I just had to share them, Christmas season or not!! I’m normally not an oatmeal cookie kinda girl–give me a chocolate chip or peanut butter cookie any day, but oatmeal? Meh. Aren’t they usually the weird leftover cookies abandoned at pitchins and other events? I think it’s usually cause they contain gross raisins and are slightly salty. Raisins are only good on their own, not in baked goods. But I digress. I shouldn’t use ‘gross’ anywhere near this post, because these Pumpkin Oatmeal Cookies are anything but!!Despite my apathy towards classic oatmeal cookies, when I saw this recipe last month, I was intrigued. Pumpkin? Chocolate chips? Dried cranberries? All in one cookie, that wasn’t a soft cakey cookie?? Umm, how could I say no? Especially when they bore a slight resemblance to my favorite camp breakfast? Count me in! These Pumpkin Oatmeal Cookies are seriously a dream come true. Each cookie contains the perfect flavors of fall that I l-o-v-e [in case you were unaware]: pumpkin, spice, chocolate, and cranberries… all in a guilt free breakfast-resembling package. I mean, am I right??

They are hearty, chewy, and incredibly easy to make–they just take half an hour and you probably have all the ingredients available at home anyways. I know I do, practically all the time. You best believe that these will be popping up in my kitchen year-round from now on. They are that good!

The fact that there’s no oil or butter in them is only a bonus… because I’m certain that eating 5 of them at once sort of negates the health benefits. But we can pretend, right?

Pumpkin Oatmeal Cookies [adapted from Sally’s Baking Addiction and Love From the Oven]
click to print

Ingredients:

1 cup pumpkin puree
2 eggs
2 teaspoons vanilla
1 1/2 cups whole wheat flour
3 cups old-fashioned oats
1/3 cup granulated sugar
1/3 cup dark brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 cup mini chocolate chips
1/2 cup dried cranberries

Directions:

Preheat oven to 350 degrees.

In a small bowl, whisk together pumpkin, eggs, and vanilla. In a larger bowl, stir together flour, oats, sugars, baking powder, baking soda, and pumpkin pie spice. Fold wet ingredients into the dry until just moistened–dough will be thick, but not un-stirrable. Stir in chocolate chips and cranberries.

Drop by spoonfuls about 2 inches apart onto cookie sheets, slightly flattening because dough does not spread much while baking. Bake for 13-14 minutes, or until lightly browned. Let cool on baking sheet for about 3 minutes, then remove promptly to cooling rack to cool completely.

Time: 30 minutes.

Yield: 3 dozen cookies.

Main Dishes, Pork, Recipes

Pork, Apple, and Ginger Stir-Fry

November 14, 2012November 18, 2015 Sarah

So, on Monday, I shared the fabulous recipe I use for Carnitas. It makes more than any couple or family could reasonably eat for one meal, or even for one meal plus leftovers. Seriously, this makes a ton. Thank goodness it’s so tasty!! But you know what I think possibly could be tastier?

If you guessed Pork, Apple, and Ginger Stir-Fry, then you would just so happen to be RIGHT! [Bet you didn’t see that one coming from a mile away, huh?]

I usually shy away from combining various ethnic-type foods in a single dish. Habit, I suppose. But this meal takes a bit of Mexican food [carnitas] and adds in a bit of Asian food/preparation methods to come up with something really special. To add to the culture confusion, the combo of pork and apples is classic Americana [yes?]. Hold that thought. Just googled it… and apparently pork and apples is a classic dish for many of European descent, including the British and the Danes. Who knew?

Regardless of heritage, blending traditional flavors of many cultures in a stir-fry may seem a bit weird, but give it a chance. The sauce alone–sweet, salty, deep–is worth giving this recipe a shot. The way it coats the tender, tender pork and the substantial veggies… oh man! You will want to drink it with a spoon, I tell ya! And just wait til you get a bite with some fresh ginger. Absolutely amazing! Since the ginger is grated, it’s not too intense of an experience, but it does make an ordinary leftover-remake dinner a pretty awesome meal of its own. Enjoy!

Pork, Apple, and Ginger Stir-Fry

Servings: 4
Time: 20 minutes
Print

adapted from allrecipes.com

Ingredients:

2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
1/2 cup unsweetened applesauce
1 pound cooked shredded pork [leftover Carnitas]
1 1/2 tablespoons cornstarch
2 tablespoons sesame oil
1 tablespoon grated fresh ginger root
2 cloves garlic, minced
1 cup onion, diced
4 cups vegetables [I used half carrots and half lima beans]
hot cooked rice, to serve

Directions:

Preheat wok or large skillet set over medium heat.

In a small bowl, whisk together hoisin sauce, brown sugar, soy sauce, and applesauce. Set sauce aside.

In another bowl, toss together pork and cornstarch. Set aside.

Add oil to wok, then add ginger, garlic, and onion and saute until soft. Then add vegetables and cook until tender. Add pork and sauce and stir to combine. Cook until hot, then serve over rice.

Main Dishes, Pork, Recipes

Carnitas

November 12, 2012November 12, 2015 Sarah

Carnitas, literally “little meats,” is a braised or roasted pork dish that is typically something you’d find on the menu at your local Mexican restaurant. But did you know that you can easily make Carnitas at home in the crock pot? Well, you can! [Duh. Otherwise this post would be a lie. HA! :)] They miiiight not be quite authentic, but they are tasty. Ben even prefers them to the carnitas available at our favorite Mexican restaurant in town.

I’ve been making this recipe for about three years now, and it’s pretty much your easiest crockpot recipe: add ingredients to crockpot, cook, shred, and serve. There aren’t many seasonings [just pepper, oregano, and onion], so it might not sound impressive, but the simplicity allows the natural goodness of the meat to shine through. You know that my meat loving husband adores that!

Every single time I have made this, the results have been a perfect juicy and tender pork. It makes a ton, so after eating our fill of several meals of soft Carnitas tacos, we usually freeze some, enjoy some with rice a la burrito-bowl-style, and experiment with different leftover techniques. Later in the week I’ll be sharing the stirfry of our dreams, but first you need to make this awesome pork so that leftovers are possible. 🙂

For your first go-round, I highly suggest making a good guac and investing in some fresh soft tortillas for the ultimate Carnitas experience. Then you can go hog wild with toppings if you want, but I think that sometimes simple is best so try it that way first. Enjoy!

Carnitas

Servings: lots
Time: 8 hours
Print

from Good Cheap Eats
Ingredients:

3-4 pound pork shoulder roast
freshly ground black pepper
1 medium yellow onion, chopped
1/2 teaspoon dried oregano
1/4 cup water

Directions:

Place pork roast in crockpot and season with pepper. Cover with onion and oregano, then pour water on top of everything. Cook on low for 8 hours, or on high for 4 [though I haven’t tried that].

Meat should be falling apart, so shred with a fork and serve with soft tortillas and guacamole.

Notes: Freezes well.