Mussels are one of my absolute favorite things, and this is a fast, easy way to make them. I just served this with some crusty bread on the side to soak up the sauce. Although this served two of us, it could easily have been for three, or even four with sides. We had to stuff ourselves silly to finish it all because the mussels wouldn’t keep. So keep that in mind if this is a meal for two.
I’m not the world’s biggest dessert person, but the frosting was life-changing. Seriously. I could’ve eaten the entire bowl. I used this on a spice cake, but it would also be great on a pumpkin cake, or even just plain vanilla cake.
Beat butter until light and fluffy.
Add sugar half a cup at a time until completely incorporated, adding a tablespoon of milk at a time whenever the icing gets too thick.
Add vanilla and cinnamon and beat until just combined.
My favorite dish at PF Changs, but just as good at home. You could do this with shirataki noodles in place of the Udon noodles. Do watch the chili oil…the original recipe, which comes from Serious Eats, calls for 1 teaspoon. The first time I made this, I did use that and found it almost inedible – and I *like* a lot of heat. I wrote it in as a 1/4 teaspoon here, but feel free to adjust to your taste.
This was my first attempt at cooking tofu, and I really liked it. Having read some articles about preparing the tofu first, I froze it and think next time I will skip that step; I didn’t love the spongy texture. I will definitely make it again, but next time will ramp up the garlic, ginger, and red pepper flakes for a little more flavor. This recipe comes from Eating Well magazine. I added a few extra veggies I had in the fridge.
One of my favorite dishes to order in Thai restaurants, and it’s relatively easy to make at home. This is good with either rice or shirataki noodles.
Easy slow cooker recipe from Cooking Light with tons of flavor. I serve it with steamed rice and snow peas. It makes a lot, so there will be plenty of leftovers, which are even better the next day.
Another great one from Mark Bittman’s How to Cook Everything that I use all the time. Homemade pizza is one of my favorites because it’s so easy to use it to clean out the fridge for toppings! And, it’s an easy treat to make relatively healthy.
I’m fairly certain that this is the first thing I learned how to cook. Since then, I’ve adapted it a bunch, used all kinds of different sausage and beans. I still make it fairly regularly and it’s still one of my favorites!
Not even remotely healthy, but very tasty dip for parties and get-togethers! I serve it with pita chips, crackers, and grapes. It’s one of my favorites. Although it specifies half and half in the recipe, I’ve used heavy cream with success when it’s been the only thing on hand. I believe this originally came from Cooking Light a couple of years ago.
Om nom nom! 