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recipe roundup no. 3

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a little delayed all, but I'm back with a third installment of recipe roundup. I need to report that I fell off the meal planning bus and am no longer going at it like a crazy person. I've actually been experimenting with ingredients and dishes more in an attempt to make life easier and not so overwhelming with a million recipes. that's not to say the occasional recipes aren't super helpful. they totally are. and I cook from them often through the week and they've helped me build an arsenal of go to ingredients (see below) and flavor combinations. but having your own made up go-to recipes is also helpful, be it basic tacos, meatloaf, or even arroz con salchicha (if you don't know what this is, you're missing out on the best cuban cuisine out there). what we're doing now? we've been cooking for so long we know what ingredients we'll typically possibly need. and whatever meat doesn't get eaten, I freeze and it typically gets eaten the next week. and the herbs i don't get to? they're not expensive to buy (about $3) but i'm highly considering starting my own herb garden to have herbs at my disposal whenever i want. but if you need to buy them at the store and don't get to them, it's ok! it's the price to (I) pay for not planning meals out to the tee the weekend before. 

here's what I typically buy: 

  1. herbs + veggies: parsley, green onions, carrots, celery, basil, white onions, garlic, ginger, shallots (sometimes).
  2. meat: chicken breast (Trader Joe's is great), ground turkey (also TJ), some form of red meat (either ground, skirt, or flank), possibly seafood (shrimp, mahi-mahi, halibut)
  3. other needed pantry items: marinara sauce, tomato paste, tomato sauce, chicken broth, panko and normal breadcrumbs, soy sauce, olive oil, honey, sun-dried tomatoes, coconut milk, fresh block of parmesan cheese (and i'd also buy a block of pecorino).  

then I either find a recipe that uses the ingredients above or I make something up on the spot. the recipes below are our own renditions of simple meals (some recent endeavors) and I hope you love them! if you have any questions or suggestions, feel free to comment below. 


curry chicken


  • 2 lbs chicken breast cut into 1 inch pieces
  • 4 garlic cloves and 1 inch grated ginger
  • 1/2 cup white wine
  • 2 tbsp light brown sugar
  • 1 can coconut milk
  • 1.5 tbsp madras curry powder
  • 3 bay leaves
  • 2 tsp. salt
  • 1 yellow onion, chopped
  • I can tomato puree
  • 2 tbsp canola oil

in a food processor, finely mix onion, garlic, and ginger. heat oil in a deep pan. add the onion, garlic ginger mixture and cook on medium heat for about 7-8 minutes. add all the curry powder and the bay leaves and cook for one minute until fragrant. then add the tomato puree, the wine, brown sugar, and salt and cook for about 5 minutes on medium heat - make sure you scrape the bottom of the pan while you mix to break up all the yummy scraps.  

now add the chicken pieces and cook until fully cooked. add the coconut milk and about 1.5 cups of water and bring to a simmer until sauce has thickened (about 15 minutes). serve with white rice! 

turkey bolognese


  • 2 tbsp olive oil
  • 1 white onion chopped
  • 2 garlic cloves chopped
  • 1 carrot chopped
  • 1 lb of ground turkey
  • half a can of tomato sauce
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1.5 tsp salt
  • 1 tsp cracked pepper
  • 1/2 cup grated parmesan cheese
  • 1/2 box of spaghetti

add the olive oil to a dutch oven or nonstick pan and let warm for a bit. then add the onions and let cook for about 5 minutes until translucent. add the garlic and carrots and cook for about 2 more minutes. then add the ground turkey. cook the turkey through (won't be too long; about 8 minutes) and then add the chicken broth, wine, and tomato sauce. let simmer at medium/low heat until the liquid has cooked down (about 10 minutes). 

in a separate pot, cook the pasta (add about 1 tbsp of salt to give the cooked pasta extra flavor). once the pasta is al dente, strain the pasta, place back in the pot and add the cooked ground turkey. mix the turkey with the pasta (the pasta will absorb the oil and other flavors of the turkey) and then fold in the grated parmesan. combine and enjoy warm! 

recipe suggestions from around the web: cashew chicken (DELICIOUS). also, really into fettucine alfredo these days. also, this is my go to cacio e pepe recipe from valleybrink road (easy week day meal!). 

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