Fish

Sushi Bowl with PURPLE Rice

I MADE PURPLE RICE. Carry on. 🙋🏼‍♀️🍚💁🏼‍♀️🍚

I cooked rice like normal but I just added in purple cabbage while cooking! Remove the cabbage from the pot after a few minutes and the water was purple! Jordan totally loved it! The salmon was coated in a mixture of mayo, mustard and honey and baked on 350 degrees until dark and crispy on the outside, around 30 minutes or so. And I added some fresh veggies on top. I also added teriyaki mushrooms which were sautéed in teriyaki sauce for a little. Add spicy mayo sauce and you have a delicious, flavorful, fun, colorful, healthy dinner!

Fun Sides

Sweet Potato Nachos

Sweet potato nachos with the works! Healthy, crispy, deliciousness! 😋😋

Start with the meat. Cook the ground beef with some chopped onions, garlic, tomato paste and spices (paprika, salt, chili powder, Louisiana Cajun spice, honey and a pinch of pumpkin pie spice).

The sweet potatoes were cut into chips (be super careful cutting them!!!!) and coated with olive oil, pepper and paprika. I added the salt later to keep them crispy. Baked on 350 degrees for a while, maybe 45 minutes, with turning them over while cooking. I topped the nachos with purple cabbage, corn, avocado, sweet chili sauce and bbq sauce. This recipe is bursting with flavor and I’m sure your kids will enjoy eating it!! 🙏🏻

Meat

Sweet Chicken and Lo Mein

Homemade Chinese food is where it’s at people!!!!

Sweet Chicken Sauce

  • 3 tablespoons light brown sugar
  • 1/3 cup teriyaki sauce
  • 4 tablespoons soy sauce 
  • 2 tablespoons chili garlic sauce 
  • 1 frozen cube of garlic or 1 tsp of fresh garlic 
  • Some water 
  • Salt and pepper
  • 1-2 Tbsp corn starch 

Make sauce and set aside. I didn’t measure anything so please taste the sauce and change it up to your liking before using. Coat bite sized pieces of chicken in corn starch. Fry in oil. After chicken is completely cooked, remove from pan and remove excess oil. Put the chicken back into the pan with the sweet sauce on top. Cook on low and mix until evenly coated. Top with sesame seeds. 

Lo Mein

Add whatever veggies you want, such as onions, zucchini, peppers and water chestnuts, to a combo of toasted sesame oil and olive oil. Cook the veggies slightly and add cooked pasta to the pan (any long thin ones can work. I used stir fry pasta) with 1 tablespoon beef soup mix, garlic powder, salt, pepper, a little sugar and some more toasted sesame oil. Mix the lo Mein up and serve with the chicken and basically you created takeout congrats! 🥳🍜

Meat

Pulled Beef Gnocchi

Pulled beef and gnocchi is seriously a new favorite!!! 🤤🤤

WHAT YOU NEED:

  • Second cut brisket
  • 1.5-2 Bottles of bbq sauce
  • One sliced onion
  • Gnocchi

 

Add sliced onions, the meat and your favorite bbq sauce to a crockpot. I like using Hunts brown sugar bbq sauce because it’s extra sweet and you don’t need to add brown sugar to the recipe. Cook on low for 6-8 hours. When it’s finished cooking take the meat out and pull it apart. Add some of the bbq sauce to it. I followed the instructions for the gnocchi on how to prepare it. Then I mixed them together and it was incredible! Highly recommend you try this. If you have leftover pulled beef you can add it to pizza dough and bake or add to wonton wrappers and fry up. The possibilities are endless.

Dairy · Fish

Fettuccine with Salmon

This pasta dish has everything you need. The thick creamy sauce with the salty and spicy salmon really plays with your taste buds. 

WHAT YOU NEED:

Fettuccine pasta, 1/2 of the box 

1/3 Cup milk

1/4 Cup reserved pasta cooking water

16 oz Mozzarella and cheddar cheese combo

2 Heaping tablespoons cream cheese

1 Teaspoon garlic powder

2 Salmon fillet slices

Spices

Basil Parsley Oregano

Olive oil

 

Boil a pot of water and add fettuccine pasta with a drop of oil since they tend to stick together. I set the timer because I like the pasta al dente. 

While that was going, brush two pieces of salmon fillet with olive oil or you can use Pam oil spray. Before spicing it, I cut slits in the salmon so that it can cook on the skin and remain moist and it will be super easy to take apart later and add to the pasta. I used two spices together to coat the salmon. The first spice is the everyday spice from Trader Joe’s and it basically has a combination of salt, pepper, garlic powder and onion powder and the second one is a favorite of mine. It is the Ossie’s Louisiana Cajun spice (https://www.instagram.com/ossiesfish/ ). Coat the salmon and bake it on 350 degrees for around 25-30 minutes, uncovered.

Back to the pasta, drain the pasta and made the sauce in that same pot reserving some of the pasta cooking water. If you forget and drain it all you can also add flour to thicken the cheese sauce. To the pot I added the milk, pasta cooking water, mozzarella and cheddar cheese, cream cheese, garlic powder, sprinkle of each basil, parsley, and oregano. Add salt and pepper to taste. Mix well on medium low heat until there are no lumps. Add pasta to cheese and mix. When coated evenly, I put the pasta on a dish and added the salmon chunks on top. They go so well together! You can eat them separately too, but don’t be a party pooper. 😛

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Vegan

Chickpea Curry over Butternut Squash

I love Fall!!!! Everything about it, from the smell of pumpkin spice to the crunching of the leaves under my ankle boots and don’t forget Fall Clothing! *dreamy sigh* What was I saying? Oh, yes. Fall food!!!! This dish incorporates squash so obviously it’s a winner! And Vegan friendly because it’s always nice to include everyone! 

 

WHAT YOU NEED:

1 Butternut squash

1 Can chickpeas

1 Can coconut milk

1 8 oz Can of tomato sauce

1-2 Tablespoon curry powder

Paprika

Spices

Olive oil 

Pam

1-2 Tablespoons bourbon whiskey

2 Tablespoons maple syrup

2 Teaspoons sugar

 

Slice the butternut squash in half, remove seeds(don’t throw them out! We’ll cook them soon!), and coat in olive oil. Bake the slices facing up on 325 degrees for around an hour, depending on how big the butternut squash is. If a fork goes in easily, it’s ready! While the squash is cooking you can get the curry going. Rinse and drain one can of chickpeas. Sauté in olive oil and paprika on medium-high for a few minutes. Add one can of coconut milk, one small can of tomato sauce and one tablespoon of curry powder and you can add more if you prefer it to have an extra strong flavor. In order for the curry to get thick you need to cook it uncovered on medium-high, mixing constantly. Eventually it will thicken. I also prefer soft chickpeas so I let that go for around 30 minutes and turned it to low, covered.

I actually love using all squash or pumpkin seeds when I buy them because they are so awesome when they’re baked in different spices! So these seeds are maple bourbon flavored and they were such a great topping and snack, too! I removed the seeds, washed and dried them and then coated them in a combination of bourbon whiskey, maple syrup, and sugar. Side note: make sure to use Pam spray so that the seeds don’t stick to the pan while cooking. Cook on 300 for around 10-20 minutes and keep checking them and mixing them around because they burn easily.

Once the squash was finished cooking, I added a combination spice(salt, pepper, garlic and onion powder), scraped it around a bit and then assembled altogether (squash, chickpea curry, seeds). So easy, so delicious, and SO FALL!!!! You can also serve the curry over rice or cauliflower rice! That would be really delicious. Happy Fall!!!! That should be a thing. I can imagine myself walking around in a cozy sweater with booties and a fuzzy hat sipping pumpkin spice lattes saying “Happy Fall!” to everyone! They would all probably ignore me because I live in New York lol. Anyway, enough about me and my Fall obsession! You have some curry to make!! 😉 

 

butternutsquash

Fun Sides

Wonton Crisps with Pineapple Salsa

Hey friends! I know it has been a hot minute since I posted and I missed posting here!!! I have been sharing recipes on Instagram so go follow me there so you don’t miss my pics and stories! ( https://www.instagram.com/munchies.by.mindee/ ) 

Today’s recipe is so flavorful and it’s the ultimate appetizer for a Yom Tov meal or a football party. It has an excellent blend of flavors and spices. And, of course, it is super easy and your kids can even help you make them! You can also change around the ingredients if there is something you don’t like. For example, replacing teriyaki salmon for fake crab works well, too.

Salsa:
1 chopped large sweet tomato (juice left behind)
1/2 can of pineapple chunks, drained
1 chopped cucumber
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of sugar
1 teaspoon lime juice, optional
Other Ingredients:
Avocado or guacamole
4-5 sticks of fake crab, defrosted and chopped
Pam
Cumin, optional
10 wonton wrappers
Start the recipe with making the salsa, mix all of the ingredients together and set aside. Spray the wonton wrappers with pam and sprinkle with a little cumin. Bake on 250 degrees for around 10 minutes, but keep an eye on them because they burn easily. And after they cooled it’s time to arrange it all! Spread some guacamole on the crispy wontons and add the salsa with a fork so that the wontons don’t get soggy. There is nothing worse then soggy crackers! Sprinkle as much fake crab as you want on top of the salsa and add some more parsley flakes for beautification. The salsa can be made in advance and then you just need to set the ingredients on top of the wonton the day of. This is a pretty, crispy, sweet and different app that is definitely addictive! Chag Sameach from my family to yours! 
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