Roasted Cabbage Wedges with Cider Herb Vinaigrette

Posted on February 4, 2015 by lazygirldinners

One of my favorite winter vegetables is cabbage. I love it in a hearty soup, braised in a crock on the stove, or roasted in the oven. Cabbage seems to be one of those vegetables for me that not matter how I cook it, it’s comforting in every way! This recipe is a favorite of mine, the roasted cabbage alone is awesome, but the vinaigrette really takes it to another level!

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

1 small head of cabbage quartered with core intact, so it doesn’t fall apart

3-4 tablespoons of oil

4 cloves of garlic sliced thinly

sea salt and black pepper to taste

Vinaigrette

2 tablespoons of Apple cider vinegar

1 tablespoon of mustard oil

1 tablespoon of finely chopped cilantro

sea salt to taste

Directions: Add the ingredients for the vinaigrette to a bowl, mix well and set aside.

Pre-heat the oven to 425F.

Add the cabbage to a foil lined bake sheet, then drizzle with oil and season with sea salt and black pepper on both sides. Lastly top with sliced garlic, and place in the oven.

Cook for 10-15 and cabbage takes on some color. Remove from oven, drizzle each wedge with some of the vinaigrette, serve and enjoy!

If you like this recipe check out my recipes for Indian Spiced Cabbage and Ground Chicken and Cabbage Curry!

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DIY BBQ Rub–Lazy Girl All Purpose Barbecue Seasoning

Posted on February 3, 2015 by lazygirldinners

Lazy Girl BBQ Spice Rub

By now you know that I love to make my own dry rubs and seasonings. I am a particular fan of the Trader Joe’s brand BBQ rub, but it’s not organic, and it contains sugar. So of course I had to make my own version–without the sugar. I find that most things that call for sugar, either need less than the recipe calls for, or don’t need it at all. If you want to add sugar to this, then by all means add it, 1 teaspoon of maple sugar won’t kill you, but it really isn’t necessary for this recipe, this seasoning is fantastic all own its own. Also a bit of spice is nice in the recipe but I have made it optional. My daughter isn’t a fan of spicy foods, so I often leave the spice as a later addition for the grown ups. This truly is an all purpose seasoning, it taste great on chicken, pork, tofu, or steak.

Prep time: 5 minutes

Cook time: none

Ingredients:

2 teaspoons of smoked paprika

1 teaspoon of onion flakes (can sub onion powder)

1 teaspoon of satsuma powder (can sub 2 teaspoons of orange zest)

1 teaspoon of cumin

1 teaspoon of ground coffee

1 teaspoon of himilayan sea salt

1/2 teaspoon of red pepper flakes (optional)

Directions: Add all ingredients to a small bowl,

Mix well:

Transfer to an air tight container until ready to use:

This is such a great seasoning, and it’s not just something to use on grilled meats. I used it to make oven roasted barbecue chicken the other night, and it was a huge hit!

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Oven-Roasted Broccolini with Lemon-Garlic Parmesan

Posted on January 27, 2015 by lazygirldinners

Oven Roasted Broccolini with Lemon-garlic Parmesan

Going to the Farmer’s market on Sunday has become routine for my family. My daughter gets excited about going and so do I. I never know what my weekly meal plan will include until after I’ve forged my way through the market. This week the pickings were slim. I don’t know if was just extremely busy before we got to the farmer’s market, or if the farmer’s just didn’t have much to share. Either way, I left with only two produce items–broccolini and strawberries. Not my usual bountiful assortment. I had no idea how I was going to prepare the broccolini, and decided just before cooking it, to roast it and top it with the lemon-garlic parmesan mixture. The flavors sounded like they would pair well to me, so I took an chance, and I’m so glad I did. Beside’s my Roasted Broccoli with Garlic–this is new favorite way to prepare broccoli. For my Paleo, Vegan, and Whole 30 friends leave out the cheese, this is still great without it–the lemon really makes this broccolini sing!

Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

1lb of organic broccolini (can sub broccoli)

1/2 cup of freshly grated parmesan cheese

1/2 teaspoon of lemon powder (can sub 1 teaspoon of lemon zest)

3 cloves of garlic, minced

2 Tablespoons of oil plus an additional 2 teaspoons

sea salt to taste

Directions: Pre-heat the oven to 450F. To a small bowl add parmesan, garlic, and 2 teaspoons of oil,

mix well and set aside.

Line a bake sheet with foil, add the broccolini, 2 tablespoons of oil, and sea salt and toss well.

Place in the oven for 10 minutes. At the 10 minute mark, remove the sheet pan from the oven, and top with the lemon-garlic parmesan mixture.

Return the pan to the oven and cook for an additional 3-5 minutes or until the parmesan browns, remove from oven, serve and enjoy!

If you like this recipe you might like my recipe for Roasted Brussel Sprouts with Parmesan, Lemon and red pepper flakes, or my recipe Parmesan Chicken with Roasted Romaine.

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Curry Spiced Crab Cakes with Raita

Posted on January 20, 2015 by lazygirldinners

Curry Crab Cakes

We have been chugging along here, still trying to help Page adjust to being in school and away from me. Friday was hard, as soon as we pulled up to her school she began to cry. It was so hard to leave her, she was crying and begging me not to–this parenting gig is hard! Despite the hard drop off, she did much better through out the day, than she had the day before…baby steps. In other more happy news, we got a new refrigerator! We settled on a Kenmore Elite LG Grab-N-Go and we could not be more happy. Our old refrigerator was 20 years old, so we could have gotten away with getting something much less expensive and it still would have been an upgrade for us. The Grab-n-go feature is great, but what really sold me on this refrigerator was the airtight compartment it has. I’ve had a bundle of kale in the airtight compartment for 2 weeks, it is still as fresh, and crisp as the day I bought it. It would have been trashed in my old refrigerator. Now on to the crab cakes. I love crab cakes, and I love crab curry. so why not combine the two? I topped these with raita, but these are equally as delicious all on their own alone.

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

8 ounces lump crab meat

1 egg

2-3 tablespoons coconut flour

1/4 teaspoon lime powder (or zest)

3 tablespoons of finely chopped cilantro

2 teaspoons of curry powder

1/4 cup of onion, finely chopped

1 large garlic clove minced

1 tablespoon of lime juice

2 tablespoons of oil, I used olive

2-3 Tablespoons of butter or ghee for frying crab cakes

Sea salt to taste

Recipe for Raita

1/2 cup of full fat organic yogurt

1/4 cup of chopped tomatoes

1/4 cup of chopped cucumber

3 tablespoons of finely chopped red onion

3 tablespoons of cilantro, finely chopped

sea salt to taste

Directions for raita : Combine all ingredients in a bowl and refrigerate until ready to use.

Directions for crab cakes: Heat oil in a saute pan, add in onion garlic and curry seasoning, cook for 2-5 minutes or onions turn translucent.

Transfer onion curry mixture to a bowl to cool ( 5 minutes).

Add in crab meat, cilantro, egg, lime zest and coconut flour and combine well.

Once crab mixture has come together form patties for frying. Heat the butter or ghee in a skillet, add crab patties and fry until golden brown on both sides, about 4 minutes on each side.

Remove from heat and enjoy!

If you like this recipe you may like my other crab recipes: crab cakes, crab fried rice, steamed crab recipe or crab taco’s.

Oven Roasted Sweet Potatoes with Rosemary

Posted on January 7, 2015 by lazygirldinners

Oven Roasted Sweet Potatoes With Rosemary

Do you like sweet potatoes? I love them! My husband–not so much! Enter this recipe and he is a convert! I just love a recipe that can convert someone, don’t you? The best part of this recipe? Three ingredients AND it’s super easy!

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

3 cups of cubed organic sweet potato

1 tablespoon of fresh or dried rosemary

2 tablespoons of coconut or olive oil

sea salt to taste

Directions: Pre-heat your oven to 425F. In a large bowl toss together the sweet potato cubes, rosemary, sea salt, and oil–making sure that all of the potatoes get coated in oil.

Add the potatoes to a foil lined bake sheet and cook in the oven for 15-20 minutes or until potatoes take on some color. Remove from the oven, serve and enjoy!

Pan Seared Sous Vide Rib-eye Steak

Posted on December 17, 2014 by lazygirldinners

Sous Vide Rib-eye Steak

I have really been enjoying my Anova Precision Cooker‘s. I expected my cooking to improve, but I never expected how much sous vide would change the way I cook. This past Sunday I went to my local farmer’s market and Whole Foods and as I was plotting out what I would cook for the week, it struck me: I could cook everything that I needed to make for the week with my sous vide cooker in one day–that day–Sunday–in less than 2 hours–1.5 hours to be exact, of non active cook time! Que the bells people, this thing is LIFE CHANGING!!!!! I don’t think I can cook any other way now. Cooking sous vide is a lazy girls best friend! I’m 4 meals in and there is no turning back for me! Every meal is fresh, restaurant quality and quick to make. If you’re in the market for a Christmas gift you might want to put an immersion circulator on your wish list–two words–LIFE CHANGING!!! Now to this steak. It was delish, the best steak I’ve eaten in some time! It’s actually the first time that I’ve cooked a rib-eye inside on a stove top. I always have my husband grill them. As great as the steak was I would have liked it a bit more rare than it was. But my husband likes them medium well, so if you happen to like it the way I do, then set the temperature on your circulator lower than 140F, 138F would probably work better.

Prep time: 5 minutes

Cook time: 1 and 22 minutes hours

Ingredients:

1 pound rib-eye steak

4-5 sprigs of fresh thyme

1 teaspoon butter

1 clove of garlic smashed

sea salt and black pepper

For pan searing

2 Tablespoons of butter

3 tablespoons of a high temperature oil like grape seed or safflower.

3-4 sprigs of thyme

Directions: Fill a pot with enough water to come to cover the minimum level line on your circulator. Set your circulator to 140F and wait for it to bring the water to temperature. Meanwhile season both sides of your steak with sea salt and black pepper. Add the steak to a vacuum bag, top with butter, thyme and garlic. Seal bag shut using your vacuum sealer or water displacement method.

Once the water has come to temperature add the sealed steak to the pot and cook for 1 hour and 22 minutes.

Once the steak has cooked for 1 and 22 minutes remove it from the water if you are ready to cook it right away, remove it from the bag and pat it dry and let it rest while you heat the oil in a skillet. If you plan on cooking it later even if it’s only a few hours later place into an ice bath (1 cup of salt dissolved in 4 cups of warm water, then add 2lbs of ice). Let the steak sit for 1 hour in the ice bath before refrigerating.

When you’re ready to cook the steak. Heat 3 tablespoons of oil in a cast iron skillet. Remove it from the bag, discard the thyme leaves and garlic. Season the steak with a little more sea salt.

Once the oil is hot add the steak, brown it on both sides making sure to flip it constantly. Add the 2 tablespoons of butter and allow it to melt. Add in 3 sprigs of thyme and baste the steak with the oil in the pan. Making sure to focus on the areas of steak that have fat–you want to brown those parts.

Once the steak is nice and golden brown–about 5-6 minutes remove it from the pan, serve and enjoy–no need to rest a sous vide steak.

Thai inspired Coconut Soup

Posted on December 10, 2014 by lazygirldinners

Thai Coconut Soup

One of my favorite soups to get when we go out to eat Thai food is Tom Yum soup. It super easy to make at home, and if you make it vegetarian it’s super quick to make. I used some of my home made chicken stock as a base for this, but if you’re vegan or vegetarian, you could just as easily use a vegetable stock, and skip the fish sauce.

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 cups of crimini mushrooms sliced thinly

2 stalks of lemon grass cut in half

2 inch bulb of ginger sliced thinly

2 cups of cabbage roughly chopped

2 cups of chicken or vegetable stock

1.5 cups of organic coconut milk

2 teaspoons of lime juice– or more if you like

1/4 cup of Fresh cilantro roughly chopped

3-5 tablespoons of Fish sauce–really to taste since fish sauces vary by brand. I used red boat, and about 5 tablespoons, but I know I couldn’t add that much with other brands that are more salty. Start with 2 and add more gradually until you’re satisfied.

Chili pepper flakes to taste

Directions:

Add the stock, lemon grass, and ginger to a medium sized sauce pan, and bring to a simmer. Let cook for 5 minutes so that the stock gets infused with the flavor of the lemon grass and ginger.

Add in the mushrooms, fish sauce and lime, let cook for 3-4 minutes:

Add in the cabbage and coconut milk.

Allow the soup to cook for another 5 minutes or just until cabbage is nice and tender. Turn off the fire, top with cilantro, and red chili flakes, and enjoy!!!

Chicken in Milk

Posted on October 22, 2014 by lazygirldinners

Chicken in milk

A few weeks a go I came across a recipe for Chicken and Milk by Jaime Oliver. The recipe used one of my favorite ingredients–a whole chicken. It seemed simple (code:Lazy) enough for me to try. It didn’t require much more than adding the ingredients to a pot and letting it braise for an hour or so. It also featured another one of my favorite ingredients-lemon with the addition of the milk– my taste buds were anticipating chicken stewed in a creamy lemon sauce. The sauce was not as creamy as I had anticipated and hoped for, but it was still a great sauce none the less. While Jaime Oliver’s recipe looked amazing, I did add a few of my own touches to the recipe. I have been reading about the use of lemon leaves, (from a lemon tree), in cooking. The leaves are usually used in the same way that bay leaves are used. You use them to impart flavor, but you never eat them. If you have a lemon tree, pick two of the most beautiful leaves that you can find, wash them, and add them to this dish. Also be grateful that the next time you trim your lemon tree, you will have an alternative way to use the leaves–you can dry them just like bay leaves! If you don’t have a lemon tree call a friend or neighbor who does and ask for a few! Just make sure to ask if they use any pesticides on their tree. If that attempt fails, just cook this without the lemon leaves. I also added poultry seasoning, I didn’t have any fresh sage, which Jaimie’s recipe calls for. The poultry seasoning has sage, so I used it.

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Prep time: 5 minutes

Cook time: 1.5 hours mostly non active

Ingredients:

5 pound Whole Organic Chicken

10 cloves of garlic (whole no need to remove the skin)

Zest of two lemons (1 Tablespoon of lemon zest)

2 Leaves from a Lemon Tree

3-4 Tablespoons of olive oil

1/2 teaspoon of poultry seasoning

1/2 stick of cinnamon

Sea Salt and Black Pepper to taste

Directions: Pre-heat the oven to 375F Rub the chicken generously with the olive oil, and season with a good amount of sea salt and black pepper.

Then Brown both sides of the chicken over medium high heat. Once brown add in the Lemon zest, garlic, poultry seasoning, cinnamon, and milk.

Cover the pot with a secure lid, then transfer the pot to the oven and cook for 1.5 hours Remove from oven. serve and enjoy!

Lazy Girl Stove-top Lasagna

Posted on October 21, 2014 by lazygirldinners

Lazy Girl Stove Top Lasagna

These last few weeks have been a whirlwind, I have been burning both ends of the candle wick for some time now, and it finally caught up with me. But even when mom is sick, our kiddies still need to eat! I normally use all of these ingredients to make my lasagna, but I make the meat sauce on the stove, then transfer the sauce to a bake pan and layer it over the noodles, top with cheese and finish this in the oven. However, because I was sick, I thought why not just try this on the stove top. Surprisingly it worked! This lasagna is the ultimate in lazy cooking, but it yielded the best lasagna that I’ve ever made, and the easiest!

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Prep time: 2 minutes

Cook time: 25-30 minutes

Ingredients:

1 lb of grass fed ground beef

1 small brown onion (chopped)

3 cloves of garlic (chopped)

1 teaspoon of dried basil

15 ounces of organic tomato sauce

1 cup of organic mozzarella cheese

5 tablespoons of organic whole fat cottage cheese

2 lasagna noodles I used brown rice lasagna noodles

1 tablespoon of olive oil

sea salt to taste

Directions: Heat olive oil in a saute pan, add in onion and garlic and cook until onion turns translucent.

Add in ground meat, season generously with sea salt and cook until brown. Drain any excess fat.

Add basil, cottage cheese and half of the tomato sauce,. stir until all ingredients are combined,

Top with the lasagna noodles–I broke them and spread them out over the the entire pan–

Top with the remaining sauce, making sure that all the noodles are completely covered and submerged in the sauce. Cook on medium low heat until the noodles are cooked through.

Once noodle are done, top with cheese, cover and cook for an additional 2-3 minutes, and the cheese has melted.

Serve and enjoy!

D.I.Y. Taco Seasoning

Posted on October 15, 2014 by lazygirldinners

Taco Seasoning

I used to be the queen of packaged seasoning, if they made it I tried it. It never really occurred to me that I could just as easily make most of these seasoning with spices that I already had in my pantry. It wasn’t until I was in the middle of browning some ground meat to make tacos that I realized I was missing one key ingredient–the taco seasoning–and I was forced to make due with what I had. That was a fateful day indeed. Enlightening and freeing! I no longer buy pre-made seasonings. I just make my own. This taco seasoning is equally as good as the prepackaged mix that I used to buy, except it doesn’t have any cornstarch or any of the other fillers that packaged seasonings tend to have.

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Prep time: 5 minutes

Servings: 1/4 cup or one package of taco seasoning

Ingredients:

1 Tablespoon Cumin

1 teaspoon coriander

1/2 teaspoon of smoked paprika

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/4 teaspoon of chili powder (optional)

Directions: Mix all the ingredients in a small bowl until well combined. Add the entire contents to browned ground meat, or try it out in my recipe for Makeover Chicken Taco’s

Like this seasoning? Then you make like my Dry Ranch Seasoning or my Spicy Dry rub seasoning

Lazy Girl Dinners

A Lazy Girls guide to quick, healthy, and easy recipes!

Tag Archives: easy dinner recipes

Roasted Cabbage Wedges with Cider Herb Vinaigrette

DIY BBQ Rub–Lazy Girl All Purpose Barbecue Seasoning

Oven-Roasted Broccolini with Lemon-Garlic Parmesan

Curry Spiced Crab Cakes with Raita

Oven Roasted Sweet Potatoes with Rosemary

Pan Seared Sous Vide Rib-eye Steak

Thai inspired Coconut Soup

Chicken in Milk

Lazy Girl Stove-top Lasagna

D.I.Y. Taco Seasoning