Chad & I are trying to figure out a way to keep a virtual cook book of our favorite meals.
We figured we could do this by continuing to post about our journey to culinary competence on our blog. This way we will be able to look back and pick out a recipe we have made before. So here are a few of our most recent dishes:
We’ll start out with Chad’s favorite:
Sweet Chili Salmon
Our version of the recipe: Marinate the salmon in a mixture of 2 parts Sweet Thai Chili sauce (which we bought pre-made) and 1 part teriyaki sauce (also pre-made). We then cooked the salmon with this sauce on a skillet on medium heat. The sauce became slightly thicker when cooked and a little less spicy. We served the salmon over a bed of cous cous and broccoli.
This is the original recipe: Broiled Salmon With Thai Sweet Chili Glaze
Cous Cous Stuffed Mexican Peppers
Our version of the recipe: Cook the cous cous following the directions on the box. In the meantime, cut up tomatoes, green chillies (I used canned), and any other vegetables you like. Once the cous cous was finished cooking, I added in a little bit of organic taco seasoning and mixed it throughly. I poured the cous cous into a bowl then added the cut up tomatoes, green chillies, half a can of beans (I used a 4 bean mix), and a can of corn. I then scooped this mixture into the red peppers and put them into the oven for about 30 minutes on 350°F. A couple minutes before they were done, I sprinkled a little bit of mozzarella cheese on top. When they were ready to eat, we cut them in half and topped them off with a little bit of salsa and sour cream.
This is the original recipe: Quinoa Stuffed Bell Peppers
I had a ton of left over cous cous and veggie mixture, so I scooped it into tupperware containers. I topped it off with some mozzarella cheese, cut up tomatoes, and put it aside for lunch the next day. When I ate it for lunch I added a little bit of salsa and sour cream on top. Yummy and pretty healthy!
This recipe was super easy and convenient to make in a time crunch. I made this for us before we rushed off to play soccer.
Cheater Pad Thai
Our version of the recipe: Buy a pack of rice noodles, cook according to the package instructions (super easy). We bought a pre-made version of pad thai sauce. We heated up the sauce on the skillet and then cooked the chicken in it. Next we added the noodles in, mixed it all up, and served it onto the plated. We scrambled and egg on top, and added a few green onions. TADA! Easiest Pad Thai ever.
Original recipe: Cheater Pad Thai
I know we omitted the crushed peanuts and bean sprouts, only because we forgot to pick them up from the store. It was still equally as good.
I’ve made Pad Thai sauce from scratch before and it turned out amazing, but I did not feel like buying all the ingredients this time. We have a limited amount of space in our pantry so I just took the easy way out.
Cranberry Pumpkin Seed Oatmeal
Our version of the recipe: I like to heat up milk (close to boiling) and then put in the oatmeal. Once the oatmeal is cooked, I almost always add a little bit of vanilla extract and brown sugar. From here the options are endless! This time we added dried cranberries and pumpkin seeds. Oh my gosh, it was so yummy.
Other things we put in our oatmeal: almond slivers, peaches, boysenberries, walnuts, apples, banana, dried apricots, pomegranate, and almost everything else.
Cheers from NZ everyone!