Tag Archives: recipes

Homemade Ranch Dressing & Easy Peasy Pasta Salad

25 Jun

Two for one recipe special today! In my continued effort t learn to make my own everything from scratch, I’ve been working on perfecting condiments. Mayonaise — not yet. But I found a really great recipe for a fairly simple homemade ranch dressing.

To begin, I followed this recipe for homemade ranch seasoning. I highly recommend just making this, and mixing batches of the dressing as you need it. The seasoning keeps longer and can be used for many other things — to season couscous, burgers, or chicken breasts, or as a powder on baked tortilla chips for homemade ranch Doritos (YEAH).

To make the dressing, just mix one tablespoon of the seasoning mixture with 1/4 cup milk and about 1/3 cup mayonnaise (though I’m sure you could also use sour cream, or maybe even yogurt).

Due to my impending move, I wanted this week to make something that would both get rid of the last of my ranch seasoning and would make a big batch of something I could eat without cooking throughout the week. Hence, this super-easy pasta salad was born, a great discovery for hot summer no-cook days. I’ll provide the recipe without measurements, since I made a batch based on the proportion of “how much pasta do I have left?” which was about 2/3 of a box.

  • Pasta, cooked, drained and cooled
  • Cubed turkey breast
  • Peas (cooked with pasta for the last minute)
  • Homemade ranch dressing.

Simply wait until the pasta and peas are cool, then toss in the turkey, and mix ranch dressing to cover the whole thing. Chill at least 30 minutes.

Easy Teriyaki Noodles

18 Jun

A super-easy recipe post this week. This is a pretty no-frills dinner (though easy to “frill up” if you so choose) but I was pretty proud of it, the product of one of those “what do I have in the fridge” kind of lazy nights. In fact, these are all ingredients I have on hand pretty much all the time, so it was really nice to accidentally discover a new recipe I could throw into the no-effort rotation.

What You’ll Need:

  • Sesame oil
  • Garlic
  • Scallions
  • Ginger
  • Soy sauce
  • Sugar
  • Angel Hair
  • Carrots
  • Peapods
  • Cashews
Yes — This was a no-measure recipe. Sorry! Have fun with it!

How You Do It:

  1. Bring a pot of salted water to boil, and cook the angel hair according to package directions.
  2. Meanwhile, heat the oil (probably about a tablespoon) in a large fry pan or wok over medium-high heat, 1-2 minutes.
  3. Add about a clove of minced/grated garlic, a handful of chopped scallions (whites and greens), and a few dashes of ground ginger (more if you like extra spiciness), and sauté about 2 minutes, stirring so the garlic doesn’t burn.
  4. Toss in carrots, peapods, or whatever veggies you choose, and sauté 3-4 minutes, until vegetables are slightly soft.
  5. Add about a tablespoon of soy sauce, a small pinch of sugar, and the cooked, drained angel hair pasta. Sauté to coat noodles.
  6. Add cashews and serve!

Everything here is easily substitutable — try it with whatever oil you have on hand, use rice noodles or orzo, etc. — so feel free to play around with ingredients and flavor, and let me know what else you have come up with!

Easy Homemade Granola

11 Jun

Over the course of the last year, I started getting into the habit of making my own granola bars, and then of making my own cereal, so after hearing from multiple people just how easy it is, and a few months of being frustrated at how quickly I ran out of my cereal base, I decided to make my own granola at home, too.

Once again, I don’t see myself going back:

  • Fast
  • Easy
  • Large batch
  • On-hand ingredients

What’s not to love?

I really just perused a few recipes online and tweaked them based on what I had, and was ultimately very happy with the super-easy results.

What You’ll Need:

  • 3 cups quick cooking oats
  • 1/4 cup sugar (I used turbinado, because it’s what I had, but brown sugar would probably be yummy, too)
  • 1/4 cup milled flaxseed (optional, but replace with additional oats if you’re cutting this out)
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon

Note: I opted not to incorporate any extras like nuts or dried fruit, because I wanted to be able to use the granola interchangeably (some morning I feel like almonds, some I feel like pecans) but you could easily add those into this recipe and get it all done at once.

How You Do It:

  1. Preheat oven to 250 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, combine all dry ingredients.
  4. Pour wet ingredients over dry.
  5. Stir.
  6. Spread evenly over baking sheet.
  7. Bake for 50 minutes to 1 hour (or until browned and crunchy), stirring every 10-15 minutes.

It’s that simple. And truthfully, as per usual Marissa, I got distracted during the baking and only stirred the granola once. Came out just fine. A few tips: use a rimmed baking sheet if you have one, to make your life easier while stirring. Use a rubber spoon or spatula to mix, spread and stir the granola. This helps chunks of the granola bake together, and if you’re gentle when you remove it from the sheet,  you can maintain some of those, should you be a fan of clusters of oats.

Store the granola in an airtight container, and so far, mine is going on two weeks and still crunchy!

What are you favorite uses for granola — or granola recipe variations? Leave a comment and let us know!

Smoothies Galore!

28 May

My sister recently requested a post with some smoothie recipe ideas, and once summer comes around, between the heat and a more regular workout routine, I put away a lot of blended fruit.

Let’s start with the basics.

Smoothies basically consist of the following components: liquid, fruit, blending agent and ice (though that last one’s optional — I’ll get to that!). There can also be a few extras, or a sweetener in some cases. Once you get that ratio figured out (and it’s easy to tweak this on the fly), it’s incredibly easy to experiment with different combinations of flavors.

Liquids: My favorites are either orange juice or non-dairy milk. I use OJ because I’m not a big fan of drinking it, and it’s a good way to squeeze in an extra serving of fruit a day. Non-dairy milks (my favorites are vanilla soy or almond milks) are a great way to add protein to a smoothie, and I don’t even like the taste of them on their own. Mixed into a smoothie, they are delicious. I’ve also used apple cider, sparkling pomegranate juice and regular milk.

Fruit: You can really make a smoothie with any kind of fruit (this week, I’m using watermelon and cantaloupe!), but I find berries to be my favorite. Other easy ingredients are bananas, mango and pineapple. The best part — if you prepare your fruit properly, and freeze it, you can skip adding ice to your smoothie (which always leads to some liquid separation issues).

Either buy bagged frozen fruit, or buy fresh and freeze it on your own (I often do this with pints of berries). Doesn’t take a lot of extra effort — just peel and chunk the fruit, then portion it into smoothie-sized servings.

Blending Agents: I use Greek yogurt almost exclusively here, though regular yogurt and ice cream serve the same purpose. Sometimes I will add rolled oats or ground flax seed, both of which give smoothies a nice creaminess, but neither will quite blend liquid and fruit on its own.

Extras: Here’s where the real fun comes in. Almost anything can go into a smoothie, and extras can really add some nutritional punch. Some surprisingly good additions I’ve tried include oats and flax seed, as mentioned above. Nuts like almonds and walnuts add protein and calories to make a smoothie more filling. Sweets and spices like honey, agave syrup, vanilla extract, cocoa powder, or cinnamon can add variety to even the same base recipe on a daily basis. My personal favorite indulgences include peanut butter and nutella!

And yes — you can even add spinach and other green veggies!

Here are some of my favorite smoothie recipes, which will give you an idea of how to use a variety of ingredients. Try them out, an then mix and match as you see fit!

My Berry Almond Power Smoothie

(never home)maker’s Chocolate Spinach Smoothie

Martha’s Strawberry-Flax Seed Smoothie

Watermelon Lime Summer Cooler

And this morning’s invention: Raspberry Nutella Smoothie

  • 1 cup orange juice
  • 3/4 cup frozen raspberries
  • 2 heaping tablespoons Nutella
  • 1/2 cup honey-flavore Greek yogurt
  • 1 tablespoon flax seed meal

All the Recipes!

21 May

Apologies, readers, for cutting things short last week — though I hope last Monday’s nutella recipe got you through. I promise, I was hard at work on the blog. Rather than a traditional recipe post today, then, I give you: We*Meat*Again’s master recipe index.

[I know this isn't a big reveal to those of you who subscribe via RSS feed -- sorry!]

That’s right. After more than a year of writing this blog, I finally got around to cataloging all of the recipes I’ve showcased here.

[Wow, I just realized I missed my one-year We*Meat*Iversary. Should we celebrate?]

Though you can always use the site’s search bar to find something specific, now you can browse through any recipes you may have missed, neatly organized by category — and on every page there’s a link back to the main recipe site.

From anywhere on the site, just click on the Recipes tab above to access the index. Feel free to get in touch if you find anything flawed or mislabeled. Otherwise, enjoy and explore!

We’ll be back to regularly scheduled posting later this week with a review of the documentary Forks Over Knives, and — whatever you want! That’s right, I’m taking reader requests for posting topics, whether in the realm of recipe ideas, cooking or nutrition advice, or food news issues you’d like to learn more about. Drop me an email, tweet at me, or leave a comment here to let me know what you want to see this summer on We*Meat*Again!

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