girlwhoatetheworld

[girlwhoatetheworld]

Not my prettiest dish, but it was SO delicious.

Stir fry:

1 bunch Asparagus

1 red pepper

1 onion

1 head broccoli

1 cup mushrooms

Sliced fresh ginger

3 cloves garlic

1/2 lb shrimp

Sauce:

1 tbsp soy sauce

1 tsp mirin

1 tsp sesame oil

1 tsp ginger garlic paste

1 tsp sriracha

Basically chopped up every veggie in eyesight and made a quick stir fry with frozen shrimp. Wash & chop all veggies into bite sizes. EVOO a large sauté pan and let it heat up for a quick minute. I started with adding the broccoli & asparagus, let them steam with about 1/4 of water until the water boiled off, then added the rest of my veg and cooked until tender, 10-15 mins on med low. At this point, I realized I had a RIDICULOUS amount of food, so I saved half of the sautéed veggies and tossed them in a Tupperware for later. With the remaining 1/2, I made a little space in the middle for the shrimp to cook, about 2 mins on each side.

Separately, whipped up the sauce in a little mixing bowl and poured over the sauté once the shrimp were cooked through. Gave everything a couple nice tosses with the pan to marry it all together and that was it! Gobbled it up in record time. I will say, the fresh ginger makes a HUGE difference. So delicious. I julienned my ginger so it would be similar in texture to bamboo shoots, so so good.

[girlwhoatetheworld]

BBQ ribs! Only slightly sacrilegious bc it was pouring out so we didn’t use the grill...don’t hate me.

Dry rub with cumin, cayenne, salt & pepper. Brush with a little bbq sauce. Toss them in the oven at 200° for about 2 hours. More bbq sauce, then crank up the heat & broil on low for about 5-10 minutes (even better, put them on the grill!!) that’s it! Long cook time but literally 0 prep. The pictures don’t do them justice but we all raved about them for a week!

[girlwhoatetheworld]

Chicken-taco salad bowl to feel semi-healthy on vacation 🥬🌴🌊

1 lb boneless skinless chicken breast

1 can black beans

Onion powder, cayenne pepper, fresh ground pepper & salt

1/2 jar + 1 tbsp hot salsa

1 green pepper

1 onion

Lettuce

Tomato

Cucumber

Avocado

Usually to make this chicken I just throw it in the crockpot with the salsa and forget about it, but being in someone else’s kitchen always forces you to be a little creative. First pat your chicken dry with a paper towel and toss it in your seasoning mix.

To get that same juicy shredded feel, I lightly coated a decently deep sauté pan with cooking spray, then seared the chicken on all sides nice and brown and crusty on med high heat. Once the chicken is seared and about halfway cooked through, add about a cup of water to the pan and pop the top on to let it steam for 10 or so minutes. Then lower the heat to med low and shred all of the chicken in the pan. Allow the shredded chicken a few minutes to soak up most of the liquid, then add your salsa for even more moisture and flavor. To bulk it up even more and make it a meal ready to go and perfect for leftovers or burritos or whatever, we added a can of black beans to the pan at the end, just mixing together and heating it through.

Meanwhile, put your friends or SO to work on the peppers and onions. Slice them both up fajita style, and start sautéing the onions with a little oil immediately on med heat, they take FOREVER to caramalize but they are so, so good. and before you suggest it, please god do not add any sugar to them to help them caramalize, that should be a criminal offense. Once the onions have started to cook down after about 10 mins, add your peppers and keep on cookin’ for another 15 mins or so until they are perfectly caramalized. Oh god, is that how you spell caramalize? Caramelize? Yikes.

Anyways, once your chicken & peppers and onions are done, all that’s left to do is assemble and devour.

I chose a bed of chopped spinach and romaine, some cucumbers, some leftover tomato and avocado chunks, added my chicken & peppers and topped with a dollop of salsa & sour cream. 10/10 will be eating again.

[girlwhoatetheworld]

I could eat these chicken meatballs every night for the rest of my life.

1 lb ground chicken

1 lb thawed and drained frozen spinach

1 clove minced garlic

1/2 cup low fat mozzarella cheese

1/4 cup breadcrumbs

3 eggs

Salt/pepper & red pepper flakes to taste

1/2 cup vegetable oil

Make sure you squeeze as much liquid out of the frozen spinach as possible, then mix all ingredients in a large bowl.

Heat vegetable oil over med-high in a deep sauté pan. Form the meat mixture into nice big palm-sized balls and toss them right into that hot oil. Wait, don’t toss them. That would be not good. Ok, place them gently into the hot oil and fry the shit out of them.

You want a nice crispy crust, so let them go for a good while before turning them, about 5 minutes on each side. Also keep in mind these are cheesy, aka sticky. So keep an eye on them, if they start to stick and fall apart, pop the top on and cover the pan while they cook. Still sticking? Add more oil to the pan. You’ll still get the crust that you’re looking for, without the misshapen pile of broken meatballls.

We served these with some spaghetti squash & pesto, but to be honest these babies are good enough that I wouldn’t even have noticed if they were the only things on the plate. Don’t forget the wine, and boom, you have just made the best low-fat-low-calorie-low-whatever date night dinner of the year. She’s beautiful.

[girlwhoatetheworld]

When I can’t sleep I make pies!

Crust

10 Graham crackers

1/4 cup honey

6 tbsp olive oil

I didn’t have my handy food processor for this one, so here’s my away-at-the-cabin-with-zero-baking-tools recipe. Toss your graham crackers into a large ziplock bag and crush them with a rolling pin (let’s be honest, it was a wine bottle) until they are just crumbs. Add the honey and olive oil to the bag and mix vigorously until everything is incorporated. Throw it into a pie dish and bake for 10 mins at 350° until it’s set. Make sure you do this ahead of time - this is a cold pie so you don’t want to add your ingredients to a hot crust!

Filling

1 1/2 cups of sliced strawberries

1 cup blueberries

1 packet of gelatin

1 tbsp cornstarch

1 cup water

1/2 cup sugar

Wash and slice your berries, toss them in a little sprinkle of sugar just to coat them and set aside. You can use whatever berries you have on deck, probably. I haven’t tried to, but it sounds like it would be fine. Who knows. If it’s terrible, you can blame me.

Anyways. Add your sugar, water, and cornstarch to a small saucepan and heat until it boils and everything has dissolved. Remove from heat and add the gelatin, stir until dissolved. Now cool that shit. Seriously, stick it in the fridge until it’s cool but not completely set, maybe 30-45 mins.

Take your lovely berries and drain some of the juice that’s come out of them. Otherwise your pie crust will be soggy and that’s fucking embarrassing. Don’t do it. Ok, take your drained berries and stick em in the pie shell, but make it look nice, you know. Take the gelatinous mix out of the fridge and pour it over the berries to fill in the gaps. Stick the whole thing in the fridge to chill and go get yourself a snack bc you deserve it. Let the pie hang out for 30 mins or so in the fridge. A few hours is ok too, but if you let it sit too long that crust will get soggy, and we all know how that goes. No bueno.

I was lazy, so that was it for me, but if you’re feeling ambitious I’d go for it and flex those muscles to whip some cream to dollop on top. In retrospect that would have been REALLY good.

[girlwhoatetheworld]

Easiest dinner everrrrr

Skewered shrimp, vidalia onions, and red & green peppers with a generous dash of hot old bag seasoning. Grill for just 2-3 minutes on each side and serve with a leafy salad for the fastest seafood dinner out there

[girlwhoatetheworld]

The most colorful tuna salad I have ever eaten.

Tuna mixed with chopped marinated artichokes, a few kalamata olives, 1 tbsp of Trader Joe’s garlic aioli mustard & a big squeeze of lemon over a plush bed of mixed greens and chopped red cabbage 🥬🐟

[girlwhoatetheworld]

The homemade pickled eggplant making a debut on the charcuterie board 🥰🥰

[girlwhoatetheworld]

Handmade pappardelle and sausage ragù!

I don’t know about you, but there is nothing more comforting than a thick meaty pasta sauce that’s been bubbling for hours. So, I started the ragù around 3:30, had it simmering by 4:15, and kept it simmering for about 5 hours.

To make the sauce:

1 lb hot Italian sausage

1 onion – very finely chopped

2-3 cloves garlic – very finely chopped

1 large can San Marzano tomatoes – pureed until smooth

1 small can tomato paste (6oz)

2-3 cups water

Fresh parsley (about a handful)

Oregano, salt, pepper, Italian seasoning, cayenne pepper, & red pepper flakes to taste

First, remove the sausage from the casing and cook over med-high heat until fully cooked, breaking any larger pieces up with a wooden spoon as it cooks. With a slotted spoon, remove the sausage from the pan and set aside. Drain the remaining fat out of the pan. Don’t worry about the brown bits stuck all over the bottom, we want those. Those are going to make our sauce even better. Add a little olive oil back into the pan and heat over medium heat along with your dry spices.

Finely chop about a handful of fresh parsley. Mince the garlic & onion and add to the hot pan. Cook 2-3 mins until very fragrant and translucent, but not browned.

Add the pureed tomatoes along with 2-3 cups of water (depending on how thick/thin you like your sauce), tomato paste, cooked sausage, and parsley. Bring to a boil and then turn down to a slow simmer and voila, your work is done! Let it cook for a few hours and adjust seasoning as needed.

For the pasta:

2 cups all-purpose flour

2 cups semolina

3 eggs

Drizzle of olive oil

So, start by doing yourself a favor and washing your hands. We are going to be all in with our hands on this one, so get those puppies nice and clean. On a flat, clean surface, make a little pile your semolina and flour and mix together with your hands (so it begins). Make a small well/divot in the middle of the pile (but not all the way through, leave a little flour mix coating the bottom of the well). Crack 3 eggs into the well. Use a fork to whisk the eggs while pulling in some of the flour mixture while you work. FYI – you are not going to use all of the flour, but you want to have more than what you need to get the right texture. Once the texture of the egg/flour mixture starts to resemble a very runny playdough, swap over to using your hands. It will be VERY sticky, so I like to get a handful of flour each time I fold it in on itself. Once it resembles a still-shaggy-but-more-like-a-dough-than-before type dough, start kneading by folding the dough over, grabbing from the top and folding towards you, and the pushing it back out with the heel of your hand. Buckle up – keep kneading for 10 mins. If you are like me, make sure you have a willing sous-chef and a very large glass of red wine on hand to swap in when you need a break. This 10000% counts as your arm workout for the day. Or the week if you do it all yourself. You do you. Anyways, once the dough is nice and kneaded, wrap it up snugly in some saran wrap and let it vibe at room temp for 30 mins. Aka, pour another glass of wine and watch The One With The Embryos (better remembered to true Friends fans as The One With The Trivia Game).

OK – now you’ve laughed and cried and drank and your pasta is so, so close. Roll out the dough until it is very thin. I have no idea how thin…just do it until it looks right. Maybe 2 mm? I don’t even know how you would measure that. Just make it thin. Make sure you flour generously using whatever leftover flour you have there while you roll. Then, shout out to my Hinge date for this tip – total game changer – roll the dough up making sure you sprinkle flour continuously, then cut into thin (maybe ½ - 1 inch slices). It’ll look kinda like a bunch of fruit-by-the-foot. Unravel the ribbons and you will have beautiful pappardelle noodles ready to be tossed with some semolina to keep them from sticking.

Bring a large pot of generously salted water to a boil and toss your pasta in. It will only need to cook for 1-2 minutes. Taste often to make sure you do not overcook it.

Throw the pasta into a pan with some of the sauce & a touch of the starchy pasta water. Grate some fresh parm over the top and get ready to enjoy the shit out of this beautiful meal. It makes a decent amount of pasta, probably 3 servings or so. Don’t worry, you’ll eat it. Or, you’ll do what I did and save some for a nice bowl of breakfast-pasta.

[girlwhoatetheworld]

Fresh green salad with diced cucumbers, tomatoes, red onion, medium boiled egg and pepper turkey with a super light and delicious mustard vinaigrette!

Vinaigrettte:

2 tbsp olive oil

1 tbsp white wine vinegar

1 tsp Dijon mustard

1 tsp ginger garlic paste

1/2 tsp herbes de Provence

Salt & pepper to taste

Whisk all ingredients together and enjoy!

[girlwhoatetheworld]

Shrimp & veggie stir fry 🍤🥦

1 head broccoli

1 zucchini

1 small onion

3 scallions - greens finely diced, whites cut into 2-3 inch pieces

3 lightly crushed whole garlic cloves

1 sweet corn cob

1/2 cup frozen peas & carrots

1/2 lb shrimp

Sauce:

3 tbsp soy sauce

1 tbsp mirin

1 tbsp sesame oil

1 tbsp chili garlic (gochujang)

1 tsp ginger garlic paste

Sauté the zucchini, broccoli, garlic, onion, and large scallion pieces with a little olive oil & salt and pepper for 5-8 mins until tender.

Add the shrimp and the remaining veggies to the pan, cook until the shrimp are pink, 1-3 mins on each side.

Whisk all of your sauce ingredients together in a small bowl. When the shrimp are cooked, add the sauce to the pan and toss until well coated.

Top with the sliced scallions and sesame seeds and voila!

[girlwhoatetheworld]

Prosciutto, sundried tomatoes, basil pine nut pesto and loads of mozzarella on freshly baked ciabatta

[girlwhoatetheworld]

Super delicious midnight dinner of scallion orzo with Mediterranean grilled salmon & spinach and cucumber salad

[girlwhoatetheworld]

Puff pastries stuffed with mozzarella, prosciutto, sundried tomatoes & pesto

[girlwhoatetheworld]

Lemon tart with a salty crunchy crust of honey, butter, graham crackers & pretzels

[girlwhoatetheworld]

Peach & strawberry pies completed!

[girlwhoatetheworld]

Peach & strawberry pies in the making 🥧 🍑 🍓