Soup season is upon us! ......Even though it's still pretty warm here in NC, I'm rolling with it. I'm a big fan of this soup - very hearty, warming, and easily protein-rich if you just throw some shredded chicken in there. Better yet, whip this up in your pressure cooker for a no-nonsense, nutrient-rich meal. If you don't have an instant pot, just cook it all up in a big pot and let it simmer for about 45 minutes before blending.
You know that delicious ginger-y/miso-y/carrot-y salad dressing you order with your salad at Japanese steak houses? And likely ask for extra? This is that. Simple, fresh, clean, and oh-so tasty. Put it on your salad, marinate your chicken in it, drizzle it over a grain bowl...it's surprisingly versatile.
Take out quality fried rice, minus the canola oil, MSG and finger-swelling sodium levels. Win! I also love making this with your standard white rice, but for fun - let's go with a healthy dose of protein-packed, carby quinoa! It's a delicious twist on an old favorite. And if you're someone who either doesn't tolerate grains of any kind OR suffers from severe anxiety surrounding the word "carb", you can ALWAYS chill the f*** out and health it up even more by subbing the grains for cauliflower rice. Everyone wins!
I'm not sure why cod used to freak me out...because it's delicious. Especially weird because I love seafood. I feel like the word "cod" just sounded blehhh. Regardless, I love it now, and have been playing around with different ways to cook with it. This ginger soy recipe has been my favorite way to do it by far. If you're on #teamwhiterice, it's particularly delicious served atop a broccoli white rice stir fry. OR you can try it with my fried cauli rice from this recipe for a grain free, low carb option.
Are these noodles drunk because: A) I was under liquid influence when I made them? B) They are drunk with flavor? C) You can only eat them past midnight after you've consumed a few cold ones? Or, D) All of the above? Well...A is partially true, B is for damn sure, and having these leftover in when you're in a scenario similar to C is not a bad situation to have.
It doesn't get easier than this stir fry bowl. Or more delicious...unless you decide to step it up and add some white rice to it (spoiler alert: it's awesome). Apparently my new thing is dumping as many things as I can into a single skillet, cooking it in less than 10 minutes, and scarfing it down in under 5....because I eat every meal as though it's my last. I mean, honestly...it's ridiculous. I've had this issue since I was 10 and no matter how hard I try, I cannot seem to slow down.
If you have bone broth on hand and some basic veggies, chicken and spices, you can make some in-house, short-cut pho in a snap. Hence "Snappy Pho"...you catch on quick! While in my humble opinion (although...does anyone else's matter?), pho isn't pho without the soft delicious noodles, you don't need them to make a delicious asian-infused soup. But the noodles come highly recommended. I used miracle noodles for an authentic effect and consistency; however, zoodles or kelp noodles will also work.
Listen to me, child...THIS is the holy grail of all fancy looking recipes that are really a total joke to assemble. It truly is so easy a caveman probably did do it. Well, probably not. But I urge you to give this a shot nonetheless. This simple dish totally brings together that honey walnut flavor everyone loves out of their go-to Asian joints.
Sushi grade tuna is just about the best form of seafood everrrrr (assuming your fish is ACTUALLY sushi grade...meaning it's fresh as hell). "Sushi grade" is a vague term - if you plan to eat your tuna raw, you'll just want to check with the vendor to make sure it was caught fresh that day. The tuna that inspired this recipe came fresh from Holden Beach in North Carolina, caught locally. Otherwise, I will seek out my sushi grade tuna from the local farmer's market or Whole Foods.
After concocting this ridonculously easy slaw, I meal prepped a batch to last me a week for about three weeks straight. It's rullllll good, y'all. Crunchy, creamy, peanut-y but not over-dressed. Does anyone else want to gag when ordering slaw at some restaurant and in turn getting a sloppy bowl of shredded mucous? Like dudes...chill it with the mayo proportions. We get it...we're in the South. But just because I'm in the South doesn't mean I have to pull my teeth to be semi toothless, wear overalls and procreate with my cousins...certainly doesn't mean I need to eat half a pound of mayonnaise per tablespoon of shredded cabbage. Gross. Just gross.