Category: Recipes

Pepper Leaf Chimichurri Chicken

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What surprised me about Peppers of the Americas is the number of pepper varieties that I did not even know existed. Not only do they exist, but they are all pretty distinct in there flavors. If you want a visually rich explanation of one of the most influential ingredients in the Americas, this is your book. From the Bolivian Rainbow pepper ornamental to the Peruvian Chinchi Uchu, Peppers goes through the characteristics of each pepper variety in great detail.

Although a bit complex, this all-inclusive ingredient book gives a pretty extensive and useful run down of all things peppers. The equipment used in the recipes and several of the ingredients can be a bit tricky to find. Don’t worry, I’ve made this chimichurri recipe a bit more “basic” by offering Italian parsley as a substitute for the pepper leaves if you’re unable to find them at your local market.

Skillet Huevos Rancheros

 

Skillet Huevos Rancheros — thedanareneeway.com

 

I fell in love with the cast iron skillet at a very young age. My mom would whip up a bomb pineapple-upside down cake in her cast iron and I was forever amazed. Since then, I’ve come across numerous dishes that can be made using this magical skillet. This is one of many. These skillet eggs are the perfect main dish for Mexican style brunch at home. Huevos Rancheros is an essential part of a traditional Mexican farm breakfast. And, most importantly, it’s an easy and fairly quick dish to make if you need to show off your brunch making skills to family and friends. The only thing missing is . . .well, is brunch time too early for margaritas?

Zucchini Noodles w Sautéed Tomatoes & Pine Nuts


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Almost too simple to be true and so good that I made this 3 times in one week with no shame. After a long summer of eating whatever I want whenever I want, I vowed to start this semester eating more clean. This week, I’m eating vegan to cleanse out all of the endless bowls of ramen I recklessly inhaled this summer. Although it’s not a bowl of authentic shoyu ramen, this zucchini pasta has kept me afloat this week. Vegan and 100% guilt free.

Pasta with Lentils & Kale

Pasta with Lentils & Kale on www.thedanareneeway.com

There was a time when I used to be obsessed with pasta. I don’t think my obsession really ever went away, but for a good reason. Pasta dishes can range from being really simple and quick to intricate and complex, but both can be equally delicious. That’s what I love. This pasta dish is pretty easy and on the healthier side (at least that’s what I told myself), as there aren’t too many ingredients and the recipe is adjustable. It can be vegetarian, and even gluten-free if the pasta is substituted.

Thai Coconut Red Curry

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The week leading up to a holiday is always awkward when it comes to cooking. I haven’t stopped thinking about what to make for Christmas dinner since the day after Thanksgiving. The awkwardness comes with the meals in between, because every meal after Thanksgiving is just a pregame for the next big holiday meal. The week before Christmas is especially annoying because I don’t want to eat anything that is too similar to what I’ll be eating for Christmas dinner. This means that the traditional holiday ingredients that I usually use around this time are off the table when it’s this close to the holiday, including sweet potatoes and anything cranberry really. This might just be me, but I really take Christmas dinner that seriously. This Thai Coconut Red Curry was the perfect solution. It’s an easy dish to double and keep over a few days to give yourself a cooking break. Plus, it still gives off the warm, comfort food[ie] feeling that we all want around this time of year.