Innie or Outie

This is a tasty and different way to serve beef with noodles, Crockpot-Beef & Pasta Dinner:

(Click on image to view large size)

This meal consisted of crocketted (mini crockpot) beef roast with powdered allspice, nutmeg, and white pepper; brown sugar, fresh ginger, sesame oil, white onion, and minced garlic paste; dried red chili pepper, parsley, oregano, and thyme flakes on a bed of pasta; surrounded by steamed frozen broccoli and sprinkled with grated parmesan cheese; with whole wheat dinner roll slices on the side.

Here are the specifics:

Equipment and All Ingredients Needed

1 Crockette 1 Knife 1 Cutting board
1 Medium pot 1 Stovetop burner 1 Strainer

1 Pound beef roast

½ White onion

2 Cups frozen broccoli

¼ Cup sesame oil

1 Tablespoon minced garlic paste

1 Tablespoon white pepper

1 Tablespoon dried oregano flakes

1 Teaspoon brown sugar

1 Teaspoon dried parsley flakes

1 Teaspoon fresh ginger

½ Teaspoon dried thyme flakes

½ Teaspoon dried red chili pepper flakes

½ Teaspoon powdered allspice

¼ Teaspoon powdered nutmeg

Pasta of choice

Whole wheat dinner rolls

Grated parmesan cheese

View brief video with further details.

Here’s another simple and filling meal that can be made in minutes with a precooked basic crockpot chicken base, Simple Crockpot-Chicken & Bean Pasta Dinner:

(Click on image to view large size)

Whenever convenient, precook basic crockpot chicken base of finely chopped carrot, bell pepper, onion, potato and chicken thigh with dried fennel, bay leaves, red miso paste, sesame oil, white pepper, rosemary leaves, minced garlic paste, minced ginger paste, water, and chicken broth granules. Remove bay leaves and freeze until needed.

When needed, remove chicken base from freezer; place in pot; and begin defrosting on medium-low heat. Meanwhile, start short pasta-of-choice water and cook according to directions on package. Also, in a seperate skillet, heat olive oil and saute frozen bean mix of choice adding dried oregano flakes; once defrosted thoroughly combine with chicken base; stir-in quartered fresh cherry tomatoes. Once pasta is al dente, strain and add to chicken base combining completely; plate and sprinkle with grated parmesan cheese; garnish with fresh basil leaves; add whole wheat dinner roll on the side as an accompaniment.

Here’s another recreation from leftovers, Curried Veggie Pasta Snack:

(Click on image to view large size)

The meal consisted of frozen grilled Mediterranean veggies sauteed in olive oil with leftover Curried-Squid Pasta and cracked black sesame seeds added; miso soup, and hubby’s homemade pickled daikon and cucumber tsukemono.

I think this may only be the second time I have ever attempted a fresh squid dish. The inspiration came from a Portuguese soup recipe by Alan Leonetti found on Recipezaar, Curried-Squid Pasta:

(Click on image to view large size)

Equipment and All Ingredients Needed

1 Knife 1 Cutting board 2 Medium pots 1 Small pot
2 Stovetop burners 1 Toaster 1 Strainer

2 Pounds squid

6 Cherry tomatoes

3 Medium dried laurel leaves

½ Large white onion

1 Cup fish stock*

½ Cup white wine

2 Tablespoons olive oil

1 Tablespoon minced garlic paste

1 Tablespoon white pepper

1 Tablespoon cornstarch

1 Teaspoon dried curry powder

½ Teaspoon minced ginger paste

Whole grain bread slices

Fresh parsley sprigs

Long pasta of choice

Minced garlic paste

Grated Parmesan cheese (optional)

*1 Packet shaved bonito flakes if you don’t have premade fish stock

View video with further details.

A simple and flavorful way to cook chicken, Crockpot Coq Au Vin:

(Click on image to view large size)

This slow cooker version of a chicken classic was served on a bed of pesto pasta surrounded by buttery Parmesan mixed beans.

Equipment and All Ingredients Needed

2 Stove top burners 1 Knife 1 Cutting board 1 Small bowl 1 Can opener

1 Crockpot 1 Pancake ring 2 Medium pots 1 Metal strainer 1 Whisk 1 Ladle

1 Large boneless chicken thigh

1 Medium can sliced button mushrooms

1 Slice bacon

2 Dried laurel leaves

¼ Large white onion

1 ½ Cups frozen bean mix

1/3 Cup red wine

¼ Cup fresh parsley

¼ Cup grated Parmesan cheese

2 Tablespoons olive oil

2 Tablespoons butter

1 Tablespoon tomato paste

1 Tablespoon dried thyme flakes

1 Tablespoon white pepper

2 Teaspoons minced garlic paste

2 Teaspoons chicken broth granules

2 Teaspoons corn starch

½ Teaspoon minced ginger paste

Fresh basil sprigs

Short pasta of choice

View video with further details

This home cooked meal could be called a variety pack of small portions, Mini Meal:

(Click on image to view large size)

This non-bento mini portions meal consisted of a mini pizza made with a six-inch toasted tortilla topped with olive oil, minced garlic paste, curried shrimp bits, chopped fresh homegrown basil and cherry tomatoes, dried oregano flakes, and Parmesan cheese; a small salad of iceberg lettuce, chopped fresh home grown basil and cherry tomatoes, and bacon bits topped with creamy cheese dressing and chopped chives; leftover PineNut Pasta with chopped homegrown cherry tomatoes; and canned chunk-style minestrone soup with mixed beans and pasta.

Here’s another flavorful home cooked meal that, despite the number of ingredients, is simple to prepare, Rosemary-Chicken Pine Nut-Pasta Dinner:

(Click on image to view large size)

Equipment and All Ingredients Needed

3 Stovetop Burners 1 Frying pan 1 Knife 1 Cutting board 1 Small bowl

1 Indoor grill 1 Ziplock bag 2 Pots 1 Colander 1 Potato peeler

1 Large boneless chicken thigh

1 Small carrot

1 Orange

¼ Large white onion

½ Cup fresh basil leaves

2 Tablespoons butter

2 Tablespoons olive oil

2 Tablespoons pine nuts

2 Tablespoons sesame oil

2 Tablespoons white pepper

2 Tablespoons grated Parmesan

1 Tablespoon minced ginger paste

1 Tablespoon fresh rosemary

1 Teaspoon minced garlic paste

1 Teaspoon dark brown sugar

1 Teaspoon ground nutmeg

Short pasta of choice

View brief video with details

The experimental mood is still flying around the house, TexMex Ramen:

(Click on image to view large size)

I was having a busy day and almost forgot that it was my turn to prepare the grubs. Since hubby was still in an experimental mood, we decided to try this dish which consisted of regular Japanese dried ramen, frozen shrimp, toubyanjan sauce, chili pepper, cumin, scallions, chicken broth granules, avocado, lime juice, and dried cilantro flakes. As an accompaniment, hubby whipped up some leftover spring rolls with dipping sauce. The timing on the two dishes was a bit off and resulted in slightly over-done noodles, but still tasty.

This was a quickie meal of leftover Tomato Shrimp Pasta and local take-out pizza with sliced Spanish olives and dried oregano flakes added, Simply Rosso:

(Click on image to view large size)

Ever have one of the days when you have no more than ten minutes to prepare and eat anything on hand? This is my version of a quickie meal that has green tea, miso, seaweed, and pickled plum and veggie, HomeStyle Insta-Noodles:

(Click on image to view large size)

What do you like to put in your noodles?

View brief video with details.