Last night I made Thai Basil Sesame Cashew Chicken from Tieghan Gerard’s blog Half Baked Harvest. It was so good I wanted to share it with all of you. Enjoy!
Thai Basil Sesame Cashew Chicken
Category: Entrée
Sushi
Monday night was sushi night. I picked up nori, short grain rice, cucumber, avocado, crab, and lobster meat. I used the NYT Sushi Rice Recipe, and watched a quick youtube tutorial on how to roll sushi. It’s a really simple and fun dinner activity for everyone. I didn’t have a bamboo roller and it was fine rolling without it. Enoy!
Outfit: Top Doen (similar to above), Pant Alex Mill, Heart Necklace Meredith Quill, and Chain Link Necklace Meredith Quill.
Orzo Pesto
Last night I made Italian chicken, sautéed snap peas, and Orzo Pesto. All the flavors worked so well together.
Orzo Pesto
To print from e-mail please visit Julesee.com
Ingredients
- 1 cup orzo
- 3/4 cup thinly sliced mushrooms
- 1 large garlic clove chopped
- 1/4 cup pesto *I used Trader Joe’s Cashew Kale Pesto (or you can use my Vegan Pesto)
- 2 tablespoons olive oil
- 2 tablespoons parmesan
- Salt & pepper to taste
Directions
- Cook your orzo according to package directions. Drain and set aside.
- Sauté your mushrooms and garlic in olive oil.
- Combine your orzo with your mushrooms and garlic.
- Add your 1/4 cup pesto and gently toss together.
- Sprinkle with parmesan.
- Season with salt & pepper.
Ready to serve and enjoy!
Moroccan Cigars
Moroccan Cigars
To print from e-mail please visit Julesee.com
Ingredients
- 1 package large Nasoya wonton wrappers (4-5 inches)
- 1 tablespoon olive oil
- 1 onion diced super fine
- 1 pound ground beef
- 1/8 cinnamon
- 1/4 teaspoon cumin
- 1/8 teaspoon allspice
- day of cayenne
- 1 teaspoon lemon
- salt to taste
- 1/4 cup olive for brushing wrappers
Directions
- Sauté meat and onion with olive oil.
- Add your cinnamon, cumin, all spice, cayenne, lemon, and salt to your meat mixture.
- Add about 2 tablespoons of filling on the wrapper and roll it up like a cigar or any shape you would like.
- Lay the cigar seam side down, and brush with olive oil.
- Bake for 15-20 mins on 375° F. until golden brown.
Last night I made these for dinner along with a vegetarian version. I sautéed onion, spinach, mushrooms, and feta and rolled them up. Another great option.
Vegan Pesto
Vegan Kale Avocado Pesto
To print from e-mail please visit Julesee.com
Ingredients:
- 1/3 cup pine nuts
- 1 avocado
- 1/3 cup basil
- 2 cloves garlic
- 4 leaves kale
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 tsp black pepper
- 1/4 cup water
- 1 box of your favorite pasta (we used Banza chickpea pasta )
Directions: In a small pan over medium-low heat, add your pine nuts. Stir constantly to make sure that the heat is being distributed evenly. When the pine nuts turn a golden brown color, remove from the heat and transfer to a small bowl. Cook your pasta according to package directions. In a food processor or blender add 1/4 cup of your toasted pine nuts, the avocado, basil, garlic, kale, lemon juice, olive oil, nutritional yeast, salt, and pepper. Blend until smooth. Add the water as needed to reach your desired pesto consistency. Toss your cooked and drained pasta in your avocado kale pesto. Top with the leftover toasted pine nuts. Enjoy!
Asian Noodles
This is a really easy recipe that can be served warm or cold. I will be making them tonight with grilled salmon. You can make extra sauce and use it as a marinade for your salmon.
Simple Asian Noodles
To print from e-mail please visit Julesee.com
Ingredients
- 2 carrots thinly sliced (see above pic)
- 1-2 scallions thinly sliced (optional)
- 1 tablespoon ginger minced
- 1 large garlic clove minced
- 1 package of noodles *I like using udon noodles but any will work
- 2 tablespoons vegetable oil
- 3/4 cup frozen peas
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon of sugar *optional
- 2 tablespoon sesame oil
- 1 teaspoon chili paste
Directions
- Mix the soy sauce, rice vinegar, sugar, sesame oil, sugar, chili paste in a small bowl. Set aside.
- Bring 4 quarts of water to a boil with 1 teaspoon of salt in a pot. Add the noodles and cook according to the package directions. About two minutes before the noodles are done add your carrots to the pot. Once the noodles and carrots are done drain and rinse with cold water.
- Sauté your ginger and garlic with 2 tablespoons of oil on a medium skillet. When the garlic and ginger are fragrant (about 30 seconds) add your peas and scallions. Continue to sauté for about 3-5 mins mins.
- Place your noodles and carrots in a medium sized bowl. Add your sautéed vegetables, and pour the sauce over the noodles. Toss to coat.
- Enjoy!
Epic Enchiladas
This is one of my signature dishes that I’ve been making for over 20 years.
Epic Enchiladas
To print from e-mail please visit Julesee.com
Ingredients
Enchilada Sauce
- 2 tablespoons vegetable oil
- 1 garlic clove (minced)
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 3 tablespoons flour
- 1/8 teaspoon cinnamon
- 2 1/2 cups chicken or veggie stock
- 1/3 cup canned tomato sauce
Directions
- In a skillet, heat your oil over medium high heat.
- Add chili powder and garlic, sauté over medium heat for 1 minute.
- Whisk in your cumin, flour, and cinnamon.
- Slowly start adding your stock little by little and whisking at the same time. As if you were making a roux.
- Once all your stock has been added, and your mixture is well combined, add your tomato sauce.
- Continue to stir until your sauce is boiling (about 5-10 minutes).
- Once your sauce has thickened you can turn off the stove.
Ingredients
- 1 can of kidney beans, drained, and mashed (save your bean liquid to add later).
- 1 tablespoon oil
- 2 garlic cloves
- 1 green onion
- 1 jalapeno cored and seeded
- 1 tablespoon chopped cilantro
- 1 1/2 teaspoon vinegar
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of tabasco
Directions
- Mince garlic, green onion, jalepeno, and cilantro in a small Cuisinart.
- Warm a medium sized saucepan with oil to medium heat.
- Sauté your onion garlic mixture until fragrant.
- Add your mashed beans to your mixture, and the rest of your ingredients.
- Add your saved bean liquid to get your desired consistency.
- Heat for a couple of minutes.
Now it’s time to assemble your enchiladas.
Ingredients
- 6-8 tortillas depending on the size of them. I like to use flour tortillas for this recipe.
- Mexican cheese for sprinkling
Directions
- Pre-heat your oven to 375 degrees.
- Spray a 8×11 baking dish with oil spray.
- Scoop your bean mixture into your tortilla and sprinkle cheese.
- Fold in the sides of your tortilla and roll it up.
- Place the tortilla seam side down into the dish, and repeat the process until your bean mixture is done.
- Pour your enchilada sauce over all of the enchiladas in your dish making sure the sauce is evenly distributed.
- Sprinkle cheese on top of the enchiladas.
- Cover the enchiladas with foil and place in the oven.
- Bake the enchiladas with tin foil covering the pan for about 20-25 minutes (sauce should be bubbling).
- Once it’s bubbling take the tinfoil off and let the top brown for about 5-10 mins.
- Take it out of the oven and serve.
Staycation
If I can’t go on vacation, I can at least try and recreate it at home. That’s exactly what I did the other night. I made the chicken dish we learned how to make in our cooking class in Tuscany. We stayed at the most charming boutique hotel Poggio Piglia, and chef Salvatore Consoli lead us through a 3 course meal consisting of homemade Ravioli, Eggplant Parmesan, and Italian braised chicken.
If you want to take it to the next level you can adorn a piece from Le Sirenuse’s SS2020 collection. I happen to love this top & skirt set along with this dress & this dress (on sale), and these Ancient Greek x Le Sirenuse sandals. Also Amalfi coast ready is this Agua Benita dress (this one too), and swim suit (on sale). Dinner from Tuscany and wardrobe from the Amalfi Coast…perfect staycation.
Poggio Piglia Pollo
To print from e-mail please visit Julesee.com
Ingredients
- 1 whole chicken cut up *I used 2 lbs boneless chicken thighs that my butcher prepared and it was great, any type will work.
- 1/2 onion chopped
- 2 large garlic gloves chopped
- 1/3 cup chopped olives *I used kalamata
- 1/4 cup capers
- Fresh herb mix *you can use rosemary, sage, tarragon, or wild fennel (or combo of all).
- 1 glass of red wine
- 1 can of tomato sauce
- Olive oil
- Salt & pepper to taste
Directions
- Warm your 7 quart Dutch Oven to medium hight heat.
- Once your pan is hot, pour olive oil and sauté your onion, garlic, black olives, capers, and herbs.
- Next, add your chicken throughly brown.
- Once your chicken is fully browned add 1 glass of red wine, and your tomato sauce.
- Bring it to a simmer, cover, and cook on low for 45 minutes to 1 hour.
- You know it’s done once your sauce has thickened *see above picture.
Pizza Party
I wanted to share a fun family dinner activity that you can all do at home. We had a family pizza night where we were all in charge of making our own pizza. We had a taste test at dinner and picked a winner. Everyone really got into it so this is definitely something we will continue to do. Here’s the simple pizza dough recipe we used.
Pizza Dough Recipe
To print from e-mail please visit Julesee.com
Dough Ingredients
- 1/2 cup milk
- 1 teaspoon sugar
- 2 teaspoons dry yeast
- 3 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 3/4 cup greek yogurt (or any yogurt or sour cream)
- 1 egg
Instructions
- In a small bowl mix warm milk, sugar, and yeast. Let stand for 15 mins until the yeast is activated.
- In a large mixing bowl combine flour, salt, and baking powder.
- In a separate small bowl combine yogurt and egg.
- Once your yeast is activated add your yeast mixture and egg-yogurt mixture to your flour. I use my Kitchen Aid mixer with a dough hook attachment. Mix together until it becomes a sticky dough. If the dough is too dry keep adding milk until you get your desired consistency. If the dough is too wet add a little extra flour.
- Once all your ingredients are combined gently knead your dough into a ball.
- Spray a bowl with olive oil, and place the dough inside of it. Cover with a damp towel and place your bowl in a warm area to rise for about 2 hours.
- Pre-heat your oven to 450 °F.
- Once the dough has risen it should be about doubled in size.
- Place your dough on a dusted flour surface and cut it into four pieces.
-
With floured hands, gently stretch your pizza dough to fit a pizza tray/pan (pan should be floured & we used 12 inch pizza pans). You can also use a rolling pin to roll it out. See above picture for thickness.
- Now it’s time to make your pizza. Place your sauce (either tomato or pesto) on your dough and then add all your desired toppings.
- Place your pizza in the oven it should take about 10-12 minutes but it depends on how hot your oven is. About 2 minutes before your pizza is ready, slide it off the tray and let the bottom crisp on the oven rack or pizza stone if you are using one.
Pizza Ingredients
- Shredded Mozzarella Cheese
- Parmesan
- Pizza Sauce
- Flour for dusting
- Desired toppings
Topping ideas: fresh mozzarella, kalamata olives, black olives, pepperoni, salami, fresh basil, feta, and mushrooms.
You will need 12 inch pizza pans, pizza wheel, dough scraper, and mixing bowls.
Adapted from Bigger Bolder Baking
Pantry Pasta
Last week we had a Pantry Pasta night. It’s a simple meal that uses up any leftover ingredients you might have. I had a bag of penne pasta, 1 jar of Whole Foods marinara sauce, snap peas, regular peas, and kale. I threw it all together and served my Classic Meatballs on the side. Pantry Pasta
To print from e-mail please visit Julesee.com
Ingredients
- 1 pound of pasta
- 1 jar of marinara sauce
- 1 cup of frozen peas thawed
- 3 flat kale leaves destemmed and chopped
- 1 cup of snap peas trimmed
- 2 garlic cloves minced
- Olive oil
- Salt & pepper
- Parmesan for sprinkling
Directions
- Boil your pasta as directed in a 8 quart stock pot.
- Warm a medium sized skillet to medium heat and sauté your garlic until fragrant with olive oil.
- Add your vegetables and continue to sauté until they are cooked through but still a little crisp.
- Warm your tomato sauce in a saucepan.
- Drain your pasta in a colander and put it back into the pot.
- Add your vegetables to your pasta.
- Add your desired amount of tomato sauce to the pasta and vegetables and toss to coat.
- Serve in a bowl and sprinkle with parmesan.
Chicken Piccata
I’ve switched gears this past month and started featuring a lot more cooking on my blog and Instagram. Cooking has been a really great escape and a fun activity me as well as the rest of my family. I hope you enjoy the recipes and please tag me on Instagram if you make any of my recipes along with any feedback.
Chicken Piccata
Ingredients
- 1 1/2 pounds pounded chicken breasts
- Salt & Black Pepper
- All purpose flour for dredging
- 3 tablespoons of butter
- 4 tablespoons olive oil
- 1/4 cup lemon juice
- 1/2 cup chicken or veggie stock
- 1/4 cup capers rinsed
- 1/3 cup fresh parsley chopped
- 4 slices of lemon
Directions
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add 2 chicken and cook for until golden brown. When chicken is browned, flip and cook other side. Remove and transfer to plate. Remove pan from heat and add chicken to the plate.
- Add the lemon juice, stock and capers to your pan. Bring to boil, scraping up brown bits from the pan. Return all the chicken to the pan and your lemon slices and simmer for 5 minutes. Remove chicken to platter. Garnish with parsley.
I used a Le Creuset 5 quart braising pan to make this dish.
I am Home Bowl
Anyone who follows me on Instagram knows I make vegan bowls at least once a week. I mix up the ingredients based on what I have but it’s all the same concept. You can use what I suggested below or pick your own vegetables. Writing out recipes is new for me so please share your feedback and comments.
I am Home Bowl
Ingredients
- 1 1/2 cups raw quinoa
- 3 cups veggie stock
- 1 package of tofu
- 1 can of black beans
- 1 package of snap peas
- 3 sweet potatoes cubed
- 1 package of portobello mushroom or any mushroom
- 2 garlic cloves minced ( 1 clove for the black beans & 1 clove for the mushrooms)
- 1/4 onion chopped
- 1 teaspoon cumin
- salt to taste
Cook your quinoa or grain mix with veggie stock and season with salt. Press the water out of your tofu. Once the water is removed from your tofu, cut into cubes, toss with olive oil, and roast at 400 °F until crispy. Next, sauté garlic and onion with olive oil in a pan then add your black beans, cumin, and salt. Simmer for about 10-15 mins until done. Trim your snap peas, then lay them out on a pan and roast at 400 °F until cooked but still have a little crisp. Peal your sweet potatoes, cut them into cubes, and lay them on a roasting pan. Roast your potatoes at 400°F until golden brown. Lastly, chop your portobello mushroom up and sauté them with garlic and olive oil in a cast iron skillet. Once all your vegetables are cooked it’s time to assemble your bowls.
Dressing
Ingredients
- 1/3 cup hummus
- 3 tablespoons tahini
- 1 tablespoon garlic onion crunch or chili paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- water about 3 tablespoons
Mix all your ingredients together in a bowl except the water. Once your mixture is combined start adding water and continue to mix until you reach your desired consistency. You want the dressing to be thin enough to drizzle on your bowls.
Loafing Around
My family and I have been craving comfort food lately. Sunday evening I made this simple turkey meatloaf. I didn’t follow a recipe, I just threw together some ingredients and it turned out great!
Turkey Meatloaf
Ingredients
- 1 pound ground turkey (I like the organic one from Gelson’s)
- 1/3 cup panko
- 1/4 ketchup
- 1 tablespoon dijon mustard
- a couple dashes of worcestershire sauce
- 1 raw egg scambled
- 1 tablespoon greek yogurt
- 1/3 cup onion sautéed
- 3/4 teaspoon salt
- 2 tablespoons ketchup (to brush on top of the loaf)
- 1 teaspoon dijon mustard (to brush on top of the loaf)
Preparation
Pre-heat your oven to 350 degrees Fahrenheit. Place your ground turkey in a medium sized bowl. Add the rest of your ingredients into the bowl and mix until well combined. Spray a loaf pan with olive or canola oil spray and place your meat mixture in the pan. Pat the mixture down until it’s evenly distributed in the pan. Take the additional ketchup and dijon mustard and mix it together in a small dish. Paint the mixture onto the top of the loaf. Place your loaf in the oven and let it bake for about 50-55 minutes. Drain off any excess juice from the loaf that might accumulate throughout cooking. I check mine half way through cooking to drain and then again at the end.
Classic Meatballs
Classic Meatballs
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean ground beef (ground turkey or chicken)
- 1/2 cup ricotta cheese or full fat greek yogurt
- 2 large eggs
- 1/2 cup bread crumbs or panko
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon red pepper flakes
- 4 cups classic tomato sauce
Add ground beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, and red pepper flakes into a large mixing bowl. Mix the ingredients together with your hands until everything is well incorporated.
Roll the mixture into round meatballs about 2 inches, making sure to pack the meat firmly. Heat a pan with oil to medium high heat. Place your meatballs in the pan to brown. Make sure you rotate them so they brown evenly. Be careful to not overcook, and be gentle with turning the meatballs so they don’t break. Heat your sauce in a separate sauce pan. Once your meatballs are browned, put them in the pan with the sauce and continue to heat on medium low until the meatballs are cooked through.
Rice Wrap
Rice Wraps
Ingredients
- 1 package rice wrap paper (I like the 9 inch size easier to work with)
- 1 package rice noodles cooked and drained
- 1/3 cup chopped mint (you can add basil too if you have)
- 2-3 cups of shredded cabbage slaw mix
- 1/3 cup chopped peanuts
- 1 block of firm tofu drained and cut into strips about 1/2 inch thick *you can use any protein you like.
Once the noodles are drained I add 1 tablespoon of soy sauce and sesame oil to the noodles to add extra flavor.
Directions
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place tofu, rice noodle, mint, slaw mix, and peanuts leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper to form a roll.
I switch between a peanut dipping sauce and a simple soy dipping sauce (3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp chili paste) depending on how much time I have.
Peanut Dipping Sauce
- 1 tablespoon vegetable oil (or canola whatever you have)
- 1 tablespoon thai red curry paste
- 1 teaspoon dark brown sugar (or sweetener of choice)
- 2 garlic cloves
- 1 cup coconut milk
- 1/3 cup peanut butter
- 1/4 cup chopped peanuts
- 1 tablespoon lime
- 1 tablespoon fish sauce
- 2 teaspoon soy sauce
Heat oil in a small saucepan over medium heat until simmering. Add curry paste, sugar, and garlic. Cook stirring constantly until fragrant about 1 min. Add coconut milk and bring to a simmer. Whisk in peanut butter until smooth. Remove from the heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.