The thing we like to eat.
Ground chicken and a tasty, three-ingredient sauce? Beam me up!
Grab a bowl and fill it with rice, savoury, peanutty pork and a sweet, crunchy slaw.
Is it, though?
Super fast, super tasty and budget friendly – what more could you ask for?
Let’s face it, the easiest way to roast a chicken is to stop at the grocery store on the way home and pick up one of those $8 roasted chickens. This is the second-easiest way.
Last week, I tried Hello Fresh (a “subscription” food box) and I was very, very happy with the whole experience. Happy enough to dust off the ol’ laptop and blog about it, it would seem.
An easy, wok-tossed udon dish with a salty-sweet-spicy sauce. Wok-tossed Black Bean Udon 2 tablespoons black bean sauce 1 tablespoons sriracha (chili sauce) 1 teaspoon brown sugar 1/2 cup vegetable stock, divided 1 tsp cornstarch 3 chopped scallions 4 baby zucchini, sliced (about 2 cups) 1/2 red or yellow bell pepper, julienned or diced 1″…
A delicious, Asian-inspired vegetarian side. Sweet/Hot Chinese Vegetables 8 baby eggplants, halved and sliced 1 zucchini, halved lengthwise and sliced 1/2 package crimini (baby portobello) mushrooms, halved a good handful of snow peas 1/2 small white onion, sliced 1/2 small green pepper, sliced 1 1/2 Tbsp soy sauce 1 Tbsp brown sugar 1 Tbsp rice…
This is one of those dishes that is more *assembled* than it is cooked, but, frankly, I’m ok with that. It’s better (and cheaper!) than take-out, and you can pre-assemble it at some point during the day and have a minion throw it in the oven while you’re at the gym.