Who would have thought that after a Super Bowl feast, we'd still be hungry the rest of the week? And I'd still be up for tackling three more recipes in the same week? You guessed it. Hate to brag, but there have been some really great dinners around here lately. Check it out.
I just can't speak more highly of Carla Snyder's One Pan, Two Plates. This week alone we made another two awesome recipes, the first of which was the Pork Stir-Fry with Lime, Cashews, and Noodles shown here. The best part was we got a third plate out of the recipe and my husband had a very satisfying lunch the next day (that's a winning characteristic of a recipe in my book--if we get just one additional lunch portion out of it).
Started with a lovely sauté of peppers, peas, ginger, and garlic. Added the pork, which was a sliced tenderloin that had been marinating in a delicious concoction of lime juice, soy sauce, sesame oil, cornstarch, and honey. Cooked the lo mein noodles separately and added them at the end to toss in the wonderful sauce created by the marinade. Garnished with buttery cashews for a very satisfying one-bowl meal. P.S. This was my first time ever cooking pork (no joke), but it won't be my last!
Our second One Pan, Two Plates recipe of the week was even easier and just as filling and satisfying (yet meat-free!): Wild Mushroom Frittata with Cheddar, Green Onions, and Peas. Just so simple: sautéed cubed potato with mushrooms and peas in a cast iron skillet on the stove, poured the egg and milk mixture on top, generously sprinkled with cheddar, and placed the skillet in the oven (in addition to my Le Creuset pot, the cast iron skillet has started living on the stove as well as there's no need to put it away when I'm using it so often these days!). A mere 4 to 6 minutes later and out came a beautifully browned frittata with crusty melted cheese on top. Served with a light spinach salad on the side, this was a perfect one-pot winter meal.
Last but not least, Shrimp and Farro Soup with Winter Greens from Real Simple. (Notice I removed "Spicy" from the title because that's more my style, but this didn't stop my husband from adding hot sauce to his bowl at the table--to each his own.) Now the moment I read this recipe, I cringed internally thinking about how it called for Swiss chard and I've never eaten nor cooked Swiss chard so clearly I can't make the recipe. My instinct was to substitute kale because that's familiar and comforting and I know I like it. But! Cooking familiar things is not what's going to get me through a year of making 3 new recipes a week! So darn it, I bought Swiss chard! And turns out it's really good! And even my husband thinks so (which actually is saying a lot)!
Wonderful broth-y and tomato-y soup with carrots and onions to which I added a whole bag of frozen shrimp (could this get any easier?) and then farro that cooked in the broth and finally some chopped Swiss chard at the end that just wilted to tender perfection. Garnished with fresh basil, this was a super comforting and cozy winter meal that we rounded out with a side salad. And the best part was (isn't this the best part of every soup?), it tasted better the next night for dinner. Gotta love when those flavors have a party in the fridge overnight that makes me look forward to leftovers (seriously!).
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!