This Braised Asian Meatballs and Cabbage dinner is the epitome of quick. You can pull it together in just 15 or 20 minutes with only a handful of dirty dishes left for you when you’re done.
toasted sesame oil
After some experimenting, I’m excited to share my own super easy version of this Asian-inspired dish made in one of my all-time favorite kitchen appliances, my slow cooker!
I’ve got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you’ll end up eating the entire rainbow in one meal.
These Pork and Peach Kabobs turned out to be a huge hit, and, even if peaches aren’t yet available where you live, this simple teriyaki glaze would be fabulous just on the pork or almost anything else you want to throw on the grill.
This is a fun twist on lettuce wraps that will impress your family (and company) for sure! Plus, since lentils are one of the fastest cooking pulses (see below) and it takes just minutes to cook shrimp, this could easily be a weeknight meal.
Fish cakes are one of my favorite ways to eat seafood, especially when said seafood is leftover. I used to think fish the next day was just not very appetizing (i.e. too fishy!), but then one day I turned our leftovers into fish cakes, and I have never looked back.
Today I am sharing Asian-inspired salmon cakes that can be made into large cakes for a main dish or small cakes for an appetizer to share with friends. We’ve done it both ways and love them!
I may be late to the party, but I am just now discovering how incredibly convenient frozen vegetables are. My default has always been fresh veggies, but, according to Michael Pollan in his book In Defense of Food, “Freezing does not significantly diminish the nutritional value of produce” [like canning does] because the crops are picked and frozen at the peak of freshness. So in some cases – if you are comparing, let’s say, fresh blueberries flown in from another continent to local organic blueberries that you froze yourself at the height of the season – the frozen berries could possibly even be the better (i.e. more nutritious and certainly less-traveled) option out of those two choices.
So in an effort to save time I decided to try out a bag of frozen, pre-cut, mixed veggies to make a super quick and easy weeknight dinner. And let me tell you what – not having to wash, peel, and chop (and even select at the store) all the different fresh veggies in this meal was definitely a time saver – without sacrificing too much in the way of taste. When there are a lot of flavors going on, like this fried rice recipe, I find it harder to detect the difference between fresh and frozen. I will continue buying fresh veggies for simpler meals and side dishes, but it’s nice to know that frozen is a decent option when you are in a pinch!
We love teriyaki sauce at our house and find that it’s great in stir-fry, on fish like sea bass and salmon, and on meat like chicken or pork tenderloin. This particular teriyaki sauce was inspired by a sea bass recipe my mother-n-law emailed to my husband back in 1998…and I still have a copy of it! We were both in college at the time so looking back I am impressed we were even contemplating homemade teriyaki, but I have to say I am equally impressed that I still have the print out (and that it was easy to locate) in my recipe collection. I personally think a long-running collection of favorite recipes is just invaluable. What old recipes have you been holding onto for years?