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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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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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!!!

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!

Sauteed Zucchini and Mushrooms

Posted on September 24, 2014 by lazygirldinners

Sauteed Zucchini and Mushrooms

My garden is overflowing with zucchini right now, zucchini and tomatoes! The great thing about planting zucchini is that it yields a large bounty. The not so great thing about planting zucchini is that it yields a large bounty. This is particularly troublesome when you’re neighbors also plant zucchini in their own gardens, then giving the zucchini away becomes burdensome. The only solutions in such cases is to come up with new zucchini recipes nightly, or to freeze them. At the moment, I’m trying to use my zucchini in any way that I can that doesn’t include freezing them–at least not yet. This dish is so delicious and simple to make, it makes a great addition as a side to any meal. If you’re Vegan Paleo, or on the Whole 30 diet, you can do this without the butter, it’s stilla delicious side.

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Prep time: 5 minutes

Cook time:20 minutes

Total time: 25 minutes

Ingredients:

10 ounces of Crimini mushrooms sliced

2.5 cups of zucchini cubed

2 cloves of garlic

2 tablespoons of butter

1 tablespoon of olive oil

sea salt to taste

Directions: Heat the oil and 1 tablespoon of butter in a saute pan. Add in the mushrooms and garlic. Season the mushrooms with sea salt, they will begin to release water.

Season the mushrooms with sea salt, they will begin to release water. Cook the mushrooms until the water completely evaporates (about 10 minutes) add in the rest of the butter, and cook the mushrooms until they begin to brown (about 5 minutes).

Once the mushrooms begin to brown, add in the zucchini and saute until the zucchini becomes fork tender (about 5 minutes)

Remove from heat, serve and enjoy!

Indian and Herb Spiced Grilled Lamb Chops

Posted on September 23, 2014 by lazygirldinners

Indian and Herb Spiced Grilled Lamb Chops

Lamb is one of my favorite meats. Personally I like it more than beef, if given the choice between lamb and steak, I’d choose the lamb every time. My husband on the other hand prefers steak. He is 100% a meat and potato’s kind of guy. After having these lamb chops he said that he’s a convert..Lol..I doubt it! However, I’m glad that he thought that these lamb chops were delicious. I came up with the idea of marinating these with the fillings that I use for my Lamb Patties. I added a little bit of curry powder and cumin to give the chops a little punch of flavor. I’m so glad I did these are super flavorful, and grilling them made them more amazing than they already were. If you only try one of my lamb recipes try this one! You will not be disappointed!!!

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Prep time: 5 minutes

Cook time: 15-20 minutes

Total time: 25 minutes

Ingredients:

1 pound of lamb chops

1/4 cup fresh cilantro

1/4 cup fresh flat leaf parsley

1/4 cup fresh mint

1 large shallot (can sub with onion, use half of a small onion)

1/4 teaspoon curry powder

1 teaspoon of cumin powder

1 teaspoon smoked paprika

3 tablespoons of olive oil

Sea salt to taste

Directions: To a blender add cilantro, parsley, mint, curry powder, cumin powder, shallot and olive oil, blend into a paste. Season the lamb chops with sea salt, then rub with the marinade.

Once your grill is nice and hot, place the lamb chops on the grill and cook for 7-8 minutes on each side or until the chops reach you’re desired level of doneness. Remove from heat, serve, and enjoy!

Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Posted on September 16, 2014 by lazygirldinners

Roasted Brussels Sprouts With Parmesan, Lemon, and Red Pepper Flakes

I was at the farmers market this past Sunday, doing my usual weekly shopping. One of my favorite vendor’s had these beautiful stalks of brussels sprouts. I got so excited about them that a woman, who was also shopping, pulled me aside and whispered : “How do you cook those?” This isn’t the first time this has happened to me, believe it or not, people stop me all the time, either at the farmers market, or at Whole Foods, to ask how to cook a variety of vegetables. The funny thing about people asking me cooking questions is that they almost always whisper the question? I don’t understand why they whisper the question! I want to tell them, “you know you’re not the only person on the planet who has no idea what to do with ((insert name of vegetable here)).” I shared this recipe for roasted brussels sprouts with the the lady at the farmer’s market. It’s simple, easy and so delicious. It’s one of my absolute favorite ways to cook and eat brussels sprouts.

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Prep time: 10 minutes

Cook Time: 10-15 minutes

Total time: 25 minutes

Ingredients:

1 pound of brussels sprouts halved

2 Tablespoons of lemon juice

3 tablespoons of olive oil ( or ghee or coconut oil)

Sea salt to taste

1/2 teaspoon of red pepper flakes

2 tablespoons of freshly grated parmesan cheese

Directions: Pre-heat the oven to 425F. Add the lemon juice and red pepper flakes to a medium sized bowl and set aside. In a medium bowl add the brussels sprouts, oil and sea salt, toss well making sure that all the brussels sprouts are evenly covered with oil.

Place on a foil lined baking sheet and put in the oven.

Cook for 10-15 minute, or until the brussels sprouts take on a significant amount of color and they become crisp and tender. Sprinkle the sprouts with half the cheese and cook for another minute or two, just until cheese melts and becomes crisp, remove the sprouts from the oven, transfer them to the bowl with the lemon juice and the red pepper flakes, toss well to coat the brussels sprouts with the lemon juice, sprinkle with the remaining cheese, serve immediately and enjoy! These are crispy, tangy with a little kick! They are the perfect side dish for almost any meal!

Roasted Garlic Cauliflower Mashed Potatoes!

Posted on September 3, 2014 by lazygirldinners

Roasted Garlic Cauliflower Mash

From time to time, I crave a meal with a deep rich wine sauce. When that happens I turn to Julia Child’s beef bourguignon recipe, or my version of it. If you have ever made beef bourguignon, then you know the sauce that accompanies the beef is everything for that particular dish! The beef, as succulent as it is, is nothing without that sauce, and that sauce was made to adorn a potato mash! The year that I had Page I decided rather than running from house to house to celebrate Thanksgiving with friends and family, it would be easier on her, and my husband and I, if we just stayed home and made dinner ourselves. My best friend agreed and we divided the dinner duties. Instead of a massive turkey, I roasted a chicken, she made a few sides, and I baked a cake. One of the sides she made was a potato and cauliflower mash. It was delicious, and Page loved it! It was hearty and everything you’d expect when eating mash potatoes and at the same time it had the added bonus of cauliflower. When I was making my beef bourguignon, and anticipating the yumminess of the sauce, I knew that this cauliflower mash would go perfectly with the sauce. If you’re on a low carb diet, you can omit the potatoes, and whip the cauliflower in a blender. For this recipe, I opted to not whip the mash, I wanted the hearty texture, so I used a potato masher instead. If you want a more creamy texture, just throw all the ingredients in a blender after cooking them.

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Prep time: 5 minutes

Cook time: 10-15 minutes

Total time: 20 minutes

Ingredients:

1 small head of cauliflower (about 5 cups)

2 medium potatoes (2 cups cubed)

4 tablespoons of grassfed butter

2 tablespoons of half and half (optional)

1 head of roasted garlic

sea salt and black pepper to taste

Directions: Add the cauliflower and potatoes to a pot and fill with enough water to cover. Bring to a boil over medium high heat, and cook until potatoes and cauliflower are fork tender. Immediately drain the water from the cauliflower and potatoes, then add in, butter, half and half, roasted garlic, sea salt and pepper.

Mash with a potato masher until well incorporated, or add all the ingredients to a blender and blend until smooth, then enjoy!

Roasted Garlic-How to Roast Garlic

Posted on September 2, 2014 by lazygirldinners

How to Roast Garlic

Can you image cooking without garlic? I can’t! I love it! Garlic lends so much flavor to a savory dish, it’s hard to imagine not having it to use. I love garlic in every state, raw, blanched, powdered, and roasted. Each has it’s own unique flavor. Roasted garlic is so delicious, and there are so many uses for it. I add roasted garlic to a plain tomato sauce to instantly take it from bland to fantastic! I add roasted garlic to one of my favorite roasted eggplant dishes. I spread roasted garlic on a good piece of crusty bread and dip it into a balsamic, red pepper, and olive oil vinaigrette, and of course, I add roasted garlic to mashed potatoes, or my cauliflower potato mash! There are a plethora of uses for roasted garlic, (like using it for my Roasted Garlic and Lemon Chicken recipe), once you learn how to roast garlic, you will wonder why you’ve been cooking without it!

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Prep time: 2 minutes

Cook time:30-45 minutes

Ingredients:

1 large bulb of garlic

1 teaspoon of olive oil

sea salt and black pepper to taste (optional)

1 sheet of foil–must be big enough to fully enclose the garlic

Directions: Pre heat the oven to 400F. With a knife slice the top off of the garlic. Place the garlic inside of the foil, pour the oil over the top of the garlic, making sure to cover all exposed garlic. add sea salt and black pepper if using:

Fold all sides of the foil, making sure that the garlic is fully enclosed. Place the garlic bulb in your oven:

Cook for 45 minutes, or until garlic is beautifully golden brown:

Allow to cool for 10-15 minutes, then remove by squeezing, or by removing each individual clove of garlic with a pairing knife, and enjoy!

Lazy Girl Dinners

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

Tag Archives: lazy dinner recipes

Roasted Cabbage Wedges with Cider Herb Vinaigrette

Oven-Roasted Broccolini with Lemon-Garlic Parmesan

Pan Seared Sous Vide Rib-eye Steak

Thai inspired Coconut Soup

Lazy Girl Stove-top Lasagna

Sauteed Zucchini and Mushrooms

Indian and Herb Spiced Grilled Lamb Chops

Roasted Brussels Sprouts with Parmesan, Lemon and Red Pepper Flakes

Roasted Garlic Cauliflower Mashed Potatoes!

Roasted Garlic-How to Roast Garlic