Indonesian Chicken Satay with Peanut Sauce and Broccoli Slaw

DSC_0200

This meal is almost as pretty to look at as it is delicious to eat… Almost. Because it really is one of the most delicious meals we’ve had here at casa Refined + Rugged. YUM! In fact, if you head over to Refined + Rugged’s Facebook page to see my husband’s comment on it!

I’m posting the Indonesian Chicken Satay from The Scramble*. I’ll also be posting my Fresh Roll recipe today to accompany this meal. The combination is absolutely irresistible. I’m sure we’ll be coming back to this meal time and again this summer. I hope your tastebuds are ready to be tickled.

Happy Wednesday, and a happy healthy meal time to you!!

XX, Megan

DSC_0123

Ingredients

4 Tbsp. + 1 tsp reduced-sodium soy sauce (use wheat/gluten-free if needed)
2 Tbsp. + 1 tsp. honey
2 Tbsp. vegetable oil
2 tsp. minced garlic, (about 4 cloves)
2 tsp. fresh ginger, peeled and minced
1/4 tsp. crushed red pepper flakes (optional)
2 lbs. chicken tenderloins or boneless, skinless chicken breasts, cut into 1-inch wide strips

Skewers

 

Directions

In a small bowl, mix together 4 Tbsp. soy sauce, 2 Tbsp. honey, the oil, garlic, 1 tsp. ginger, and the red pepper flakes (optional). Put the chicken in a large dish with sides, pour the marinade over it, and turn the chicken several times to coat it. Cover and refrigerate it for at least 30 minutes and up to 24 hours. (While the chicken is marinating, prepare the slaw, if you are serving it. Recipe below.)

When you are ready to cook the chicken, preheat the grill or the broiler (with the rack about 4 inches from the heat), and coat a grilling tray or baking sheet with nonstick cooking spray or line it with foil.

Remove the chicken from the marinade and skewer each piece as you transfer it to the tray or pan, discarding the marinade. Grill or broil the chicken for 4 – 5 minutes per side until it is cooked through and the edges are browned.

While the chicken is cooking, make the peanut sauce. Recipe below.

Note: Make sure you soak your skewers in water before baking or grilling.

DSC_0165DSC_0170

Ingredients

 

1 12 oz bag of broccoli slaw
1/2 cup shredded carrots
1/2 cup shredded green apple

1/3 cup mayonnaise
1/8 cup rice wine vinegar
1/3 cup slivered almonds
2 tbsp vegetable oil
1 tbsp honey

Directions

Pour the broccoli slaw into a medium bowl. Mix in the carrots and green apple. In a measuring cup mix the mayonnaise, vinegar, oil, and honey. Pour the dressing over the slaw and mix.

DSC_0149

Ingredients

1/2 cup hot water
1/2 cup all natural peanut butter
1 tsp. soy sauce
1 tsp. honey
1 lime, juice only
1 tsp. ginger, minced
2 cloves garlic, minced

As much chili past or Sriracha as you’d like! I used 2 tsp chili paste for my sauce.

Directions

In a medium bowl, whisk together ½ cup hot water, the peanut butter, lime juice, 1 tsp. soy sauce, 1 tsp. honey and 1 tsp. ginger until it is smooth.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Quick Chicken Tikka Masala

DSC_0146

I really enjoy Indian food. While I’m sure this recipe stands as a little less than authentic, it was perfect for a week-night meal. Even the kiddos were participants, and though I think it tested the limits of their palate, they moped up their portions with flat bread.

I do want to note that I basically used 3/4 of each spice measuring. Meaning that if the recipe called for 1 tsp. I used a little bit less. This worked well for us, and next time I will also be sure to use a little bit less ginger. I sort of went wild and I think I used more than the recipe called for. Another addition I will make next time is that of heavy cream. I’d add no more than 2-3 tbsps. but I think it would play out well in this combination.

Last but not least, I wouldn’t serve this meal without the yogurt. It was absolutely the perfect add-in. My boys could add in as much or as little as they liked, and it makes the dish even creamier.

I hope your Wednesday is a good one!

XX, Megan

DSC_0118

Ingredients

1 (2 1/2″) piece ginger, peeled

4 garlic cloves, peeled

1/2 medium yellow onion

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1: cubes

2 teaspoons kosher salt, plus more to taste

3/4 teaspoon freshly ground black pepper, divided, plus more to taste

2 1/2 teaspoons garam masala, divided

2 tablespoons vegetable oil (or use olive oil)

2 tablespoons unsalted butter

1 tablespoon tomato paste

1 1/2 teaspoon turmeric

1/8-1/4 cayenne pepper

1 (28 ounce) can crushed tomatoes

1 (10 ounce) package frozen peas, thawed

1/2 cup plain full-fat or low-fat yogurt (not Greek)

1 tablespoon fresh lemon juice

1/4 cup fresh cilantro

Naan (Indian flatbread; for serving)

Using a hand immersion blender or another food processor, pulse ginger and garlic until finely chopped. Add onion and pulse again until finely chopped.

Toss chicken with 1 tsp. salt, 1/2 tsp. pepper, 1 tsp garam masala in a medium bowl.

Heat oil over high heat in a large skillet (at least 12″ in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.

Heat same skillet over medium-high and add butter, chopped onion mixture, and 1/2 tsp salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.

Remove from heat and stir in yogurt and lemon juice.

This recipe was taken from Epicurious.com.

DSC_0148

Pollo a la Brasa with Grilled Pineapple (Peruvian Grilled Chicken)

DSC_0139

Get geared up for many a Summer evening grill-fest with this delicious Peruvian style chicken from The Scramble*. Beyond the fact that it is best to marinate the chicken between 8 and 24 hours ahead of time, meaning I have remember to get my stuff together a day in advance,  this recipe is a cinch!

The chicken was flavorful without being too strong, and so moist and delicious. This was our first meal on the grill for the season, and I couldn’t be more pleased with how it turned out.

Make sure that you follow the directions to turn your grill heat down to low, and let the chicken cook slowly. I tried to turn my heat up too high at the beginning and ended up getting a whole lot of GRILL without a lot of COOKING in the middle of my chicken! I remedied the problem by turning my grill down very low for the last 30 minutes or so of cook-time.

I hope you have a delicious Wednesday, and that this meal treats your family as wonderfully as it did ours! Much love.

XX, Megan

DSC_0123

Ingredients

1 Tbsp. brown sugar
2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. black pepper
1 tsp. dried oregano
2 Tbsp. Worcestershire sauce
1 lime, juice only, about 2 Tbsp.
1 Tbsp. extra virgin olive oil
2 tsp. minced garlic, (3 – 4 cloves)
1 whole chicken, quartered

Directions

In a small bowl, whisk together all the ingredients for the marinade. Put the chicken in a large flat container and pour the marinade evenly over it. Flip the chicken a couple times to coat it in the marinade. Then cover it and place it in the fridge. Marinate the chicken for at least 8 hours and up to 24 hours (the longer the better), shaking or flipping it a couple of times. By the time the chicken is done marinating, most of the marinade will have been absorbed.

Preheat the grill to high heat and then turn the back burner to its lowest setting and put the chicken, skin side down, over the back burner, so it is over indirect heat. Grill the chicken for 15 – 20 minutes, then flip it and grill it for 15 – 20 more minutes until the skin is nicely browned and the chicken is cooked through (cut into the thickest part of the breast with a sharp knife to make sure there is no pink remaining). (Alternatively, you can roast the chicken at 450 degrees, covered for 15 minutes and then uncovered for 20 – 25 minutes.)

DSC_0142

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Pesto Arugula Salad

DSC_0135This salad is one of my husband’s all-time favorite eats. It is simple, flavorful, and pairs well with a variety of dishes. But it can easily stand as the main course if you’re feeling the need for something light and refreshing.

For this particular dinner I served it with herb roasted chicken, but it would also pair well with any type of pasta. I can also imagine it as a delicious side for grilled fish this coming summer.

This salad is one I don’t usually serve to our boys as the arugula can be bitter, especially to growing palates. If they asked, of course I’d share, but why listen to a chorus of whining when you can have the entire delicious dish to yourselves. 🙂

My mouth is watering just thinking about this salad, and I think we’re going to put it on the menu for tomorrow! I hope that you have a fabulous Wednesday!!

XX, MeganDSC_0118

Ingredients

16 oz. Arugula

1-2 Tbsp. Pesto (to taste)

1 c. Cherry Tomatoes

3/4 c. (6 oz.) Fresh Mozzarella

Place the arugula in a serving dish. Toss it with the pesto to coat. Slice the tomatoes and the mozzarella balls in half, and add them to the salad. That’s a wrap!

Summer Recipe Roundup

 

I love summer eats! Something about summer brings out my appetite. The sunshine, the smell of charcoal grilling, the promise of popsicles, watermelon, and if I’m being honest– ice cream. I love ice cream on any warm summer day.

This summer I am setting myself up to stay on track by eating light and nourishing my body with plenty of vegetables, lean proteins, and healthy fats. (Yes I realize that the banner for this post has a picture of the juiciest hamburger I’ve ever laid eyes on! LOL!)

The longer I live, the more I believe in the importance even the necessity of moderation. So most days

So in the spirit of delicious food, of eating well and healthily ninety percent of the time, and then taking moments to indulge 10 percent of the time, here are five things I’m planning to cook up this coming Summer!

XX, Megan

1-herbs-istock_thinkstock

1. Eggcelent Omlettes

My trainer has really emphasized the importance of starting the day with a protein and vegetables. Eggs have become my morning go-to. I usually eat two eggs over easy with salsa. But this summer I’d really love to learn how to make a killer omelette! This recipe for a Fresh Herb Omelette look amazing. I’d also like to start boiling up a dozen eggs at the beginning of the week for breakfasts, or simply as healthy snacks.

BlueberryMintSmoothie1(pp_w730_h470)

2.Simple Green Smoothie Recipes

We were gifted with a Blendtec this past Christmas and haven’t even begun to tap its amazing potential! I would really like to learn a couple delicious smoothies to make as another healthy breakfast alternative. This Blueberry and Mint Smoothie looks lip-smacking good!

6059787895_69315a6830_z

3. Heirloom Tomato Caprese Salad

There is nothing that says summer to my mouth like a caprese salad. This stunner includes heirloom tomatoes, fresh mozzarella, and a balsamic reduction. To. Die. For.

the-ba-burger-deluxe

 

4. The BA Burger

When the smell of charcoal and char broiled meat starts to fill the air, my mouth begins to salivate. I don’t remember loving to grill or BBQ when I was a kid, but I certainly can’t get enough backyard burgers now that I’m grown. This recipe looks simple and delicious. Perfect for any summer plate!

pbchocolatecookies_cupofjo-3-680x580

5. Peanut Butter Chocolate Cookies

Last Summer I was obsessed with chocolate Reese’s Peanut Butter Cup milk shakes. This summer I am going to try out these delectable looking cooking I saw featured on A Cup of Jo. Do you have a favorite cookie or favorite summer treat?

Recipes to these foods are listed and linked below. Yum, yum!!!

Fresh Herb Omelette via The Daily Mail

1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh chervil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.

Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.

Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.

Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

Blueberry Mint Green Smoothie via The Merrythought

2 cups spinach (These will blend better if you freeze them beforehand)
2 cups blueberry (I used 1 c. fresh and 1 c. frozen)
1 kiwi
3-4 large mint leaves
1 cup coconut water
1 cup ice

Put all ingredients in a blender and mix it up!

Heirloom Tomato Caprese Salad via Tasty Yummies

Approximately 1 quart of mixed heirloom tomatoes, any variety. (Mine were all smallish – cherry and grape sized, some from our garden)
4 oz fresh mozzarella, cut into small cubes (you can use the full 8oz, but I was attempting to keep this light and much more about the tomatoes)
1/4 cup tightly packed fresh basil, roughly chopped
1/2 cup high quality balsamic vinegar
3 teaspoons brown sugar
A few tablespoons of good quality extra virgin olive oil
sea salt and fresh cracked black pepper, to taste

The BA Burger via Bon Appetite

1 1/2 pounds ground beef chuck (20% fat)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 slices American cheese
4 potato rolls (such as Martin’s or Oroweat)

Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don’t pack the meat too tightly.) Lightly press down on the top of the meat with your palm to gently flatten it.

Continue rotating and cupping the meat, patting the top of it occasionally, until you’ve formed a 4″-diameter, 3/4″-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.

HARD-PRESSED NO MORE
Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That’s all the flavorful juices dripping on the coals—they belong in the burger.

Peanut Butter Chocolate Cookies via A Cup of Jo

1 1/2 cups brown sugar
1 cup peanut butter
3/4 cups butter
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups oats
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 cup white sugar (for dipping)
1 1/2 cups semi-sweet chocolate chips
4 teaspoons shortening

Preheat oven to 350F. Beat sugar, peanut butter and butter until fluffy. Blend in water, egg and vanilla. Next, add oats, flour and baking soda. Mix well. Shape the cookie dough into 1-inch balls. Place them on ungreased cookie sheets. Flatten with the bottom of a glass dipped in sugar. Bake for 8-10 minutes.

While cookies are baking, boil a small saucepan of water. Sit a heat-safe glass bowl on top of the saucepan and melt the chocolate and shortening together. Stir constantly until smooth.

Remove cookies from oven and top each with 1/2 teaspoon of chocolate. Allow them to cool and set for 10-15 minutes.

 

Quiche with Kale, Leeks, and Baby Swiss

DSC_0197

I absolutely loved the flavor of this Kale, Leek, and Baby Swiss Quiche from The Scramble. The savory tones of the leek along with the hearty pairing of the kale were just what we needed for a delicious, healthy, and filling dinner.

I would make this quiche again in a heartbeat, and I happily gobbled up the leftovers over the next two days for breakfast! It really was delicious enough to serve for a brunch or dinner with friends, and when your children clean their plates you know the recipe is a winner!

I actually didn’t use a crust for this particular quiche as we have been trying to watch our simple carbohydrate intake a little more this Spring. The directions below comply with a crusted quiche, but if you are going without, simply put the quiche in a 400 degree oven for 15 minutes, then reduce the heat to 350 for an additional cook time of 10 to 15 more minutes.

You’ll know your quiche is done when the edges begin to brown, and it appears to become golden and puffy. Do you have any favorite recipes that can be served anytime? I’d love to hear. Have a wonderful Wednesday!

XX, Megan

DSC_0119

Ingredients

1 (9-inch) unbaked pie crust (use wheat/gluten-free if needed), refrigerated or frozen
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
2 leeks, white and light green parts only, halved and thinly sliced (make sure and rinse thoroughly to remove any dirt) (about 3 cups)
1 tsp. minced garlic, (2 cloves)
1 head kale, Swiss chard or collard greens, stemmed and coarsely chopped (8 – 12 oz.)
4 eggs
1/2 cup nonfat or low fat sour cream or plain Greek yogurt
1 1/2 cups shredded baby Swiss or Gruyere cheese, (about 6 oz.)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. dried basil

Directions

Preheat the oven to 400 degrees (use the convection setting of your oven for more even browning, if you have it.) Unroll and press the crust into a tart or pie pan and trim the excess crust from the edges (unless you purchased a crust that comes in a pie tin). Bake it for 10 – 15 minutes until it is lightly browned. Remove it from the oven.

Meanwhile, heat a large heavy skillet over medium heat. When it is hot, add the butter and the oil, and when the butter is bubbling add the leeks and garlic. Cook for 3 – 5 minutes until the leeks are tender, and add the greens. Cover, reduce the heat, and steam them for about 5 minutes until they are wilted, and then remove them from the heat. Meanwhile, in a medium bowl, combine the eggs, sour cream, 1 cup of the cheese, the salt, pepper and basil.

Spoon the vegetables into the crust, top it with the egg mixture, stirring very gently to get the liquid to pass down through the vegetables. Top it with the remaining cheese, put it on a baking sheet and return it to the oven. Bake it for 25 – 30 minutes or until the top is puffy and golden brown. Let it cool for at least 10 minutes and serve it hot, warm or cold. You can cover and refrigerate it for up to 3 days, or cool it completely and freeze it for up to 3 months.

DSC_0185

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Garlic and Rosemary Pork

DSC_0158

I don’t do many slow cooker meals for my family, and I’m not really sure why. After making this delicious Garlic and Rosemary Pork from The Scramble, I’m hoping to try some other slow-cooker recipes here on Refined + Rugged.

These meals are perfect for on-the-go parents. Really this was a plug and play. I added some apples in with the pork and a couple tablespoons of water to make sure that it didn’t become too dry.

The result was a DELICIOUSLY savory, tender roast. We gobbled this up one busy weeknight after homework, chores, errands, and gym time. Such a treat, and this is a dish I would definitely serve to guests. I’d love to hear some of your favorite slow-cooker meals or recipes!

I’ve made sure to include the slow-cooker directions, the oven roasting directions, and the directions for baked sweet potatoes below.

May your Wednesday be as easy as this dish!

XX, Megan

DSC_0123Ingredients

1 1/2 – 2 lbs. boneless pork loin roast or pork tenderloin, or use bone-in chicken pieces
2 Tbsp. extra virgin olive oil
2 1/2 tsp. minced garlic, (about 5 cloves)
1 Tbsp. fresh or dried rosemary
1/2 tsp. kosher salt
3/4 tsp. black pepper

Slow-Cooker Directions

Place the pork in the slow cooker. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Cook on low for 7 – 8 hours or on high for 3 – 4 hours.

Oven Directions

Preheat the oven to 400 degrees. Put the meat in a large roasting pan. In a small bowl, combine the oil, garlic, rosemary, salt and pepper. Rub the mixture all over the top and sides of the meat. (If using pork tenderloin, fold the skinny piece under so you have a piece with somewhat uniform thickness.) Roast the meat for 30 – 40 minutes (check it after 25 minutes for pork tenderloin) until just cooked through, or has an internal temperature of 160 degrees.

Baked Sweet Potato Directions

About an hour before your pork is done preheat the oven to 400 for your baked sweet potatoes. Clean the number sweet potatoes you’d like to serve, puncturing each a few times with a fork. Wrap each sweet potato in foil. Bake at 400 for 45 minutes to an hour. Potatoes are done when you can press a fork into them easily. Pull them out of the oven, slice down the center, and add your favorite toppings.

DSC_0153

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

 

Hot and Sour Soup

DSC_0152

We’ve been hit by some pretty nasty colds here at our house, so I was excited to make this delicious Hot and Sour Soup from The Scramble as both a warm and soothing alternative to a classic chicken noodle.

Not only that, but the healing attributes of ginger are well known, and this soup was the perfect way to incorporate some of those clearing and healing tastes and smells into our home.

I also love the addition of the tofu, rather than a meat. Both of the boys gobbled it up, and I’ve been sipping on leftovers for lunch this week. YUM! Do you have any favorite soups or stews you love to make during colder months?

After making this meal I was remembering how much I love this Rainbow Soup I made last year with it’s bright colors and delicious flavors. I’d love to know some of your family soup favorites! Have a blessed Tuesday, and keep on trucking’!!!

XX, Megan

DSC_0118.JPG

1 tsp. sesame oil
2 oz. shiitake or oyster mushrooms, stemmed if using shiitakes and thinly sliced (about 1/3 cup)
1 tsp. minced garlic, (about 2 cloves)
1 tsp. fresh ginger, peeled and finely chopped
* 1/8 tsp. crushed red pepper flakes (optional)
4 cups reduced-sodium chicken or vegetable broth
1 carrot, quartered and thinly sliced
4 tsp. cornstarch
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1/4 cup rice vinegar (I used apple cider vinegar)
1 egg, beaten
8 oz. extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 cups), drained and wrapped in a clean towel for a few minutes
2 scallions, dark and light green parts, thinly sliced

 

Directions

In a large saucepan, heat the oil over medium-low heat. Add the mushrooms, garlic, ginger and pepper flakes (optional) and sauté for 2 minutes until the mushrooms start to get tender and the garlic is fragrant. Add the broth and carrots, bring it to a boil, reduce the heat and simmer until the carrots are tender, about 3 minutes.

Meanwhile, put the cornstarch in a small bowl and whisk in the soy sauce and vinegar. Slowly whisk the cornstarch mixture into the soup, and simmer for 2 more minutes until the soup has thickened slightly. Pour in the egg and stir the soup rapidly until the egg cooks and thickens the soup, about 2 minutes. Add the tofu and scallions, cover and let it stand for 1 minute. Serve it immediately or refrigerate it for up to 3 days.

DSC_0147

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Turkey Meatloaf with Red Peppers and Parmesan

DSC_0186

This dish was a real hit with my family, and I hope it will be with yours! It’s another delectable recipe from The Scramble*.

I was able to make and BAKE the meatloaf during the day, and then reheated for dinner. I love the addition of the red peppers for extra vegetable goodness, and the option to use whole wheat bread crumbs gives you another opportunity to add whole grains.

It would be equally easy to sub almond flour or quick-cooking oats for the bread crumbs, as mentioned below, to make this meal gluten free.

I hope you have a fabulous Wednesday, and a delicious dinner whatever you’re serving!

XX,  Megan

DSC_0119

Ingredients

1 tsp. extra virgin olive oil
1 red bell pepper, finely chopped
1 small yellow onion, finely chopped
2 lbs. ground turkey
1/2 cup whole wheat bread crumbs (use wheat/gluten-free bread crumbs if needed), or use quick-cooking oats or ¼ cup of each
1 cup grated Parmesan cheese
2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dried Italian seasoning, or use 1/4 tsp. dried basil and 1/4 tsp. dried oregano

Directions

Preheat the oven to 400 degrees and spray a large baking dish with nonstick cooking spray. In a large skillet, heat the oil over medium to medium-high heat and sauté the bell peppers and onions until they are softened, 5 – 7 minutes. Remove them from the heat and let them cool for a minute or two.

In a large bowl, thoroughly combine the remaining ingredients and stir in the onions and peppers. Transfer the mixture to the center of the baking dish, and using clean hands, shape it into a rectangular loaf. Bake it for 45 minutes until it is firm and cooked through (internal temperature should be 165 degrees). (Meanwhile, prepare the Brussels sprouts and grits, if you are serving them.) Let it cool for 10 minutes or so before serving, or refrigerate it for up to 3 days, or freeze it for up to 3 months (slice it before you freeze it!).

DSC_0192

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.