all things food
All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.
Flavorful seasoned to…
All the flavor and comfort of your favorite noodle stir-fry takeout, but easier than deciding where to order? You bet! This EASY, weeknight-friendly meal is a breeze thanks to one of our favorite kitchen essentials: the sheet pan.
Flavorful seasoned tofu and crispy roasted veggies combine with saucy, gingery sesame noodles for a nourishing, 10-ingredient party in a bowl! Consider dinner planned. Let us show you how it’s done!
Vegan Ginger Sesame Noodles with Crispy Tofu from Minimalist Baker →
For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick …
For those nights when you want a nourishing meal with minimal clean up, sheet pan dinners are a dream. This 10-ingredient version features perfectly cooked salmon, eggplant, and broccolini tossed in a gingery miso glaze. Swoon!
It’s a flavorful, quick & easy, satisfying meal, especially when paired with your choice of grains. Let us show you how it’s done!
The trick to perfectly cooked veggies and salmon on 1 pan?
Miso-Glazed Salmon & Veggie Sheet Pan Dinner from Minimalist Baker →
If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect …
If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect for fall and beyond. Let us show you how it’s done!
Origins of Stir-Fry
Stir frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred.
We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!
Cauliflower florets are tossed in a spicy, gingery sauce t…
We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!
Cauliflower florets are tossed in a spicy, gingery sauce then baked until crispy in the oven. Perfect for enjoying as a snack or side or serving with grains and veggies for a flavorful meal. Just 10 ingredients required and naturally vegan and gluten-free.
In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crisp…
In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crispy method as our favorite. Think next-level crispy tofu with tons of flavor that pairs incredibly well with fresh lettuce cups and spring veggies. The best part?
Crispy Tofu Lettuce Wraps with Peanut Sauce from Minimalist Baker →
This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.
This sauce is incredibly well balanced with a hint of fre…
This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.
This sauce is incredibly well balanced with a hint of fresh ginger, savory tamari, maple syrup, lime, and chili garlic sauce. It’s perfect for making ahead of time to have on hand for quick stir-fried grains, vegetables, and noodles!
Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close […]
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Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close by. ;)
Originally posted 8-29-2010, updated 3-8-2021
Restaurant chicken wings are usually fried, but I have an irrational fear (or maybe it’s a rational fear) of deep-frying, so I make my wings in the oven. Sometimes I’ll bake the wings coated in cornstarch to get a nice crispy skin (see my Honey Mustard Wings), but this time I baked my wings right in the soy ginger sauce so the sauce would reduce and turn into a sticky glaze as the wings baked—no need for a second pot. It’s super easy and there’s no danger of fryer grease splashing or causing third-degree burns (or at least that’s what plays out in my head every time I think about deep-frying).
I used an 8″x11″ glass casserole dish to bake my wings. I suggest glass or ceramic because they conduct heat a little more evenly than metal, which may cause the sauce to burn a bit more on the edges. If you want to double the batch, just use a larger dish, like a 9″x13″, or one that allows you to spread the chicken wings in a single layer.
Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.
Preheat the oven to 400ºF. Place 2 lbs. chicken wings and/or drummettes in a casserole dish so they’re in a single layer. Drizzle 1 Tbsp cooking oil over top and then toss to coat in the oil. Place the wings in the preheated oven and cook for 15 minutes.
While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.
After the wings have cooked for 15 minutes, pour the prepared sauce over top and stir to coat. Return the wings to the oven.
Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
Top with sliced green onions, then serve! Enjoy that sticky-sweet-salty-spicy goodness!
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This Spicy Peanut Butter Ramen is an easy way to upgrade this inexpensive convenience food. It’s super quick, filling, and can be customized a hundred ways.
The post Spicy Peanut Butter Ramen appeared first on Budget Bytes.
Consider this a PSA rather than a recipe, because this idea is certainly not new. But if you don’t know about adding peanut butter to your instant ramen noodles, I’m here to tell you that it’s something you definitely need to try. This Spicy Peanut Butter Ramen is super quick, filling, and can be customized a hundred ways. So let me show you the basics and then you can make it your own!
I highly suggest using natural-style peanut butter, which means it’s just ground up peanuts and maybe a little salt, no sugar, no added oils. The peanut flavor is much stronger with this type of peanut butter than it is with the more processed and heavily sugared varieties.
If you don’t have a natural-style peanut butter available, you may need to reduce the brown sugar listed in the recipe below to make up for the sugar that is already in the peanut butter.
The chili garlic sauce doesn’t just add heat, it also adds garlic and acidity, which round out the sauce. So, to make a non-spicy version of this recipe you can add those ingredients individually, by making something similar to this Peanut Lime Dressing instead.
You can add all sorts of proteins or vegetables to your Spicy Peanut butter Ramen to make it new and interesting every time. Here are some ideas:
The recipe below is designed to be made without the seasoning packet that comes with the ramen. If you prefer to use the seasoning packet, you will want to skip the soy sauce, which adds salt to the ramen in place of the seasoning packet.
Begin by stirring together 2 Tbsp natural-style peanut butter, 1 Tbsp chili garlic sauce (or sriracha), 1 Tbsp soy sauce, and 1 Tbsp brown sugar until it forms a smooth paste.
This is what the chili garlic sauce bottle looks like, if you want to look for it in the store. You can find this in most major grocery stores, in the international aisle. If you can’t find this, you can use sriracha.
Bring a small pot of water to a boil over high heat for the ramen. Once it starts boiling, take ¼ cup of the boiling water and stir it into the peanut-chili paste, until it forms a smooth, pourable sauce.
Then add the instant ramen noodles (without the seasoning packet) to the boiling water and boil for 2-3 minutes or just until tender.
Drain the cooked noodles, then return them to the pot with the heat turned off. Pour the peanut sauce over the noodles and stir to combine.
These noodles are definitely best when served immediately, so don’t let them sit around! Top with a sliced green onion and enjoy!
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Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and …
Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.
This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).
Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) from Minimalist Baker →
We have a thing for curries and salmon, so we recently decided to marry the two.
The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!
This curry starts with briefly marinatin…
We have a thing for curries and salmon, so we recently decided to marry the two.
The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!
This curry starts with briefly marinating the salmon in a mixture of salt, coconut aminos, and chili garlic sauce for an extra boost of flavor. In a pinch, this step can be skipped!