Turkey Bolognese over Zucchini Noodles

Hello everyone!

I just got back from a college reunion and my diet did not do well. Back in New York, I am now starting a month-long no added-sugar diet and it’s really bringing out my creative cooking side. Well, at least I like to tell myself that.

One of the recipes I will be cooking for sure is my turkey bolognese. I made it with Phil and he immediately fell in love with the recipe! We cheated a bit with the no-dairy part and added sheep’s feta cheese before serving it, but this is in no way required. It still tastes absolutely amazing, with the key ingredient being carrots (yes! carrots! they actually take away the acidity usually found in tomato sauces, so no sugar is necessary). If you want a cheesy flavor, sprinkle some nutritional yeast on top and it will be almost like you’re eating spaghetti with Parmesan!

 

Ingredients (serves two hungry people):

  • 1 lbs of ground turkey
  • ~10 cheery tomatoes, sliced
  • 1 carrot, grated
  • t tbsp olive oil
  • 1 can (16 oz) diced tomatoes
  • 1 bay leaf
  • 1 small yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 tsp chili
  • salt, pepper to taste
  • 1 large zucchini


Recipe:

  1. Heat up the oil in a large pan (I used a wok).
  2. Fry the onions for about a minute, then add the garlic and carrots. Cook for 3-4 minutes at medium heat.
  3. Add the cherry tomatoes to the pan and cook for another 1-2 minutes.
  4. Remove the veggies from the pan, add the spices.
  5. Add the turkey to the pan. Sprinkle salt on the meat. Cook until no longer pink.
  6. Add the veggies to the turkey in the pan.
  7. Add the canned tomatoes and bay leaf and let simmer on low heat until desired consistency is reached.
  8. While the sauce is thickening, wash the zucchini and spiralize it (alternatively, you can buy pre-packaged zoodles). You can either eat the zucchini noodles raw or quickly heat them up in a pan.
  9. Remove the bay leaf and pour the sauce over the noodles. Serve with any extras you want!

 

Slow Cooker Lime Pulled Pork

What do you do when you’re sick on Cinco de Mayo but still really want tacos? Yup, make your own the next day!

I was craving carnitas and have been meaning to make a fall-off-the-bone pork shoulder in my slow cooker for a while. Unfortunately, the smallest pork shoulder I could find was over 4 lbs, so my boyfriend and I decided to invite some friends over. The pressure for me to make the perfect dinner was on since I suddenly had 6 additional mouths to feed!

Luckily, after six hours of waiting, the pulled pork turned out juicy and perfectly spiced, and I’m super excited to share if with you guys! The recipe was mainly inspired by Recipe Tin Eats’ Carnitas, so head over to her blog for any substitutions and adjustments.

Ingredients (for a 4.5 lbs pork shoulder, bone included):

  • 4.5 lbs pork shoulder
  • 1 onion, chopped
  • 1 jalapeno, chopped
  • 4 cloves garlic, minced
  • 2.25 tbsp salt
  • 1 tsp pepper
  • juice from 6 limes (should be about 3/4 cup)
  • 2 tsp chili
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil

 

Recipe:

  1. Wash and dry the pork shoulder.
  2. Rub in the salt and pepper and place in the slow cooker.
  3. Combine the chili, oregano, cumin and olive juice and rub all over the pork shoulder.
  4. Place the shoulder fat side up and pour over the chopped onion, garlic, and lime juice.
  5. Cook on high for about 9 hours, or on low for 6 hours (which I did and it turned out tremendously).
  6. Remove the pork from the slow cooker and shred with two forks (it should be so juicy that it just falls off the bone).
  7. Add some of the juice that’s still in the slow cooker (and has some of the fat in it) to a pan and heat up. Once the juice sizzles, add some of the pulled pork and brown it.
  8. Repeat until all the pork has been seared.

I served the carnitas with corn taco shells, avocado and Spanish rice. The pork is so juicy and flavorful that I didn’t need anything else! And since most of the process is passive in the slow cooker, this is not only a super tasty, but also a super easy recipe!

Quick Rosemary Roasted Potatoes

Need a quick and easy side for your dinner tonight? Look no further and make these super tasty potatoes!

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Ingredients:

  • 1 small bag of small fingerling potatoes
  • 1/8 cup olive oil
  • 2 tbsp rosemary
  • 1 tbsp thyme
  • 1 tbsp salt

Preheat oven to 400 F. Wash the potatoes. Put into large bowl and pour oil over the potatoes. Add the rosemary, thyme and salt, and toss well. Grease a baking pan and add the potatoes (face down) to the pan. Bake in the oven for approximately 30 minutes. Enjoy!

Avocado Turkey Burgers with Sweet Potato Fries

So it seems like my new update rate is once a month… Hey, at least I made it before April!

A couple of days ago it was date night and we decided to make some turkey burgers (I’m trying to not eat beef… Cowspiracy anybody? Seriously though, that movie scared me shitless). We are also getting our beach bodies ready, so we wanted to have a somewhat healthy alternative to fries. In the end, I was just reminded of how well turkey burgers work with sweet potato fries!!

The turkey burgers were inspired by this NYTimes recipe. Even though it says the recipe is for 4 people, the two of use manage to eat it all up (so much for the beach bodies…). We also served the sweet potato fries with cholula – I really love the combination of sweet and spicy!

My boyfriend kept on reminding me to take pictures, but I only got the uncooked foods. My apologies!


Ingredients:

Turkey Burger

  • 1 lb ground turkey
  • 1 small red onion
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • pepper to taste
  • hamburger buns
  • tomato
  • lettuce
  • oil for frying

Recipe:

Cut half of the red onion into small pieces (keep the other half as a topping). Mix with the turkey, ketchup, Worcestershire sauce, salt, and pepper. Heat the oil in a frying pan and once it’s hot (you can drop some water into the pan and see if it sizzles), form the turkey mix into patties (we made 2 large and two mini ones) and cook the patties for approx. 5 minutes on each side.

While the patties are cooking, slice the remaining onion into rings, cut the avocado and tomato into thin slices, and toast the buns if desired. Serve the burgers with the onion, tomato, avocado and lettuce (we put half an avocado on each burger). Add any other condiments you’d like (a spicy mayo would work really well)!

 

Sweet Potato Fries

  • 1 small sweet potato per person
  • 1 tsp salt
  • 1 tbsp sugar and cinnamon mix per sweet potato
  • oil

Recipe:

Preheat oven to 450 F. Cut the sweet potatoes into slices (imagine fries) and toss them in a bowl with the oil (I would recommend canola oil). Add the sugar and cinnamon mix, as well as the salt to the sweet potatoes. Toss again and then spread out on baking sheets. Bake for approx. 15 minutes and then flip the fries. Bake for another 10-15 minutes and serve!

Roasted Veggies with Avocado Dressing

Happy 2017 everyone! I may be a bit late to the game, but I am sure people are still trying to eat ~healthy~ post holidays. I sure am trying (not saying I am succeeding, but hey, it’s the thought that counts, right?)

A friend of mine (whom I hadn’t seen in ages!) came over tonight to cook dinner together and really wanted to try this Buzzfeed recipe. I am not the biggest fan of bell peppers and we forgot to buy lime juice, but I think our tweaked recipe turned out amazing. It was beautiful, tasted wonderful, and was super healthy! The original recipe says it serves 4, but my boyfriend, friend and me cleaned it all up because it was so yummy.


Ingredients:

Veggies:

  • 1 butternut squash, cut into pieces
  • 1 large carrot, cut into slices
  • 1/2 lbs (about 250 grams) brussel sprouts, halved
  • dried oregano, to taste
  • salt and pepper, to taste
  • 3 tbsp olive oil
  • 1 bag of spinach

Preheat the oven to 400 F. In a large bowl, mix the squash, carrot, brussel sprouts, olive oil and spices. Mix well and pour onto a baking sheet. Roast in oven for about 40 minutes. Once down, let the vegetables cool for a few minutes and spread over a bed of spinach.


Dressing:

  • 1 ripe avocado
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic
  • salt and pepper, to taste

Blend all of the dressing ingredients in a mixer (I used my Nutribullet) and and pour over the veggies and spinach. Enjoy!

 

Pork chops in a red wine mushroom sauce 

My boyfriend’s birthday is coming up this week and since a Wednesday is a really bad day to celebrate, we decided to have an evening together on Saturday. Being lactose intolerant, he’s the perfect candidate to try some of my dairy-free cooking and since I decided to bake him my Red Wine Chocolate Cake, I stayed with the theme of boozy food.

I really wanted to make him a German meal, but my home’s food unfortunately often has a lot of dairy in it. So instead, I made pork chops with a red wine mushroom sauce (instead of a mushroom cream sauce) and served it with homemade spätzle (German egg noodles). Let’s put it this way: there wasn’t much talking because we were both so busy enjoying the food.

Ingredients (serves 2):

Pork chops:

  • 3 pork chops, without bones
  • 1 small package of brown mushrooms
  • 1 small red onion
  • 2 cloves garlic
  • 1/4 bottle of red wine (I used a Cabernet Sauvignon)
  • olive oil
  • salt and pepper, to taste

Directions:

Wash the pork chops and season them with salt and pepper. Heat up the olive oil in a skillet (I used a cast iron) and cook the pork for 3-5 minutes. Meanwhile, add some olive oil to a sauce pan and fry the onions for about a minute. Add the mushrooms and garlic and cook until soft. Take off the heat and put aside. Flip the pork and cook another 3-5 minutes, until both sides are golden brown. Add the wine and let cook for 5-7 minutes. Add the mushroom-onion mix and cook for another minute. Serve while hot.

Note: if you want a thicker sauce, take some out of the skillet while it’s cooking, mix with some flour, and add all back to the skillet. Cook for an additional minute.

Spätzle:

  • 2 cups all-purpose flour
  • 2 large eggs
  • 3/8-1/2 cups of water + water for pot
  • salt

Directions:

Mix the flour, eggs, water and a pinch of salt together. In a large pot, bring water to a boil and add salt. Spread the noodle dough on a cutting put and begin to cut/scrape little piece of the dough into the water. Do this slowly; this will take a while and you want smaller noodles. Don’t put too much dough into the water at once! When the cooked noodles begin to float on the surface, fish them out with a spoon and let them dry in a colander. Repeat until you’ve used up all the dough.

Since I had a bottle of wine open anyways, we drank the Cabernet Sauvignon with this meal and it tasted absolutely heavenly. I definitely went all out with this meal, but at the same time it only has a few ingredients and yet is extremely tasty. Let me know in the comments if you enjoy it!

Tofu Peanut Curry over Sautéed Spinach

Warm greetings from the the cold east coast!

For the first night in ages, I’m finally cooking dinner again. I’ve been craving peanuts so much lately and I’ve also been pigging out like crazy, so I decided to try to make something healthy and tasty! It somewhat resembles pad thai because I decided to add noodles, but it’s not quite the same. The added coconut milk and cashews make it a much creamier dish!


All in all it took me about 30 minutes to make. I was really hungry tonight so this recipe was for one person, but the sauce would actually be enough for two. Either way, here are my ingredients as also an attempt at a recipe (which may not be the most accurate since I did it all on the fly…)

Ingredients:

  • 1/4 of a firm tofu block
  • salt
  • cornstarch
  • 1 tsp sesame oil
  • 1/2 bag of spinach, washed
  • 1-2 tsp water
  • 1 glove garlic
  • 3 tbsp peanut butter (creamy)
  • 1 tbsp coconut milk
  • 1 tbsp soy sauce
  • juice of 1/2 lime
  • red pepper flakes, if desired
  • pad thai noodles, if desired
  • approx. 8-10 cashews, chopped

 


Drain the tofu by weighing it down on a plate for approximately 5 minutes (like this). In the meantime, make the sauce by mixing the peanut butter, coconut milk, soy sauce and lime juice (and add the pepper flakes if desired) in a bowl. Set aside.

Cut the tofu into cubes, salt it and cover it in cornstarch. Chop the garlic, heat the sesame oil up in a frying pan and add the garlic. After approx. a minute, add the tofu cubes and fry on all sides until golden brown (the tofu will need a lot of attention so that it doesn’t burn). In the meantime, soak the noodles in warm water for 8-10 minutes.

Put the water in a wok and bring to a boil. Add the spinach and cook for 1-2 minutes. While the spinach is cooking, add the cashews to the tofu (it should almost be done). Add the noodles to the spinach and cook for another minute. Add the sauce and the tofu/garlic/cashew mixture and cook for a few more minutes. Serve and enjoy!