Archive | Entrees RSS feed for this section

Peanut Noodles with Spinach

22 Apr

Hi everyone! I’m finally back! I haven’t posted in a couple of weeks because school has been absolutely crazy and I’ve been trying to catch up on work and tying loose ends together. Since I had some free time on my hands I thought I would post this super simple recipe! I can’t express how many times this recipe has pulled me through long nights of studying. It’s creamy and decadent and you feel so guilty eating it BUT it’s the exact opposite! Because the peanut butter is packed full of protein it actually fills me right up so I actually eat less of it! It only takes several ingredients, and some of them you probably have in your kitchen already. It’s light on the tummy and light on your wallet (which is exactly what I need right now).

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves 2 (feel free to double the ingredients to make it a family size meal)



  • 1/2 lb. fine linguine or any type of pasta/noodle you want – I had fine linguine on hand so I just use that one
  • 1/2 cup of peanut butter (extra crunchy is optional)
  • 1/4 cup of soy sauce
  • 1 tbsp of dark soy sauce (dark soy is a little bit sweeter than regular and it gives great color)
  • 1 tbsp of balsamic vinegar
  • 1 tbsp of crushed red pepper
  • 1 tsp of garlic powder
  • 1 tbsp of red pepper paste 고추장
  • 1 tsp of ground cumin
  • 1 tbsp of honey
  • 1 cup of frozen spinach (you can replace it with any vegetables you like, or meat as well)


  1. Boil water for the pasta according to the package instructions. The fine linguine says it take 6 minutes, so I usually undercook it about 2 minute so that the pasta can finish cooking in the peanut sauce with the frozen spinach
  2. Mix together all of the ingredients from above (minus the linguine and pasta) – it’s going to be chunky but don’t worry!
  3. Add about 1/2 cup of the pasta water into the peanut mixture to thin it out a bit
  4. Drain the pasta, but leave about 1/2 cup water left in the pot
  5. Pour the peanut mixture into the pasta and mix thoroughly – add the frozen spinach
  6. Let it simmer for the last 2 minutes so the pasta can cook through and to also let the sauce thicken up with the spinach.




Stuffed Spaghetti Squash with Rice, Carrots, Onions, and Chorizo

16 Mar

End Product

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Serves 4, or serves 2 super hungry people ;]


  • 1 large Spaghetti Squash
  • 1 cup of cooked rice
  • 4 oz. of case-less chorizo
  • 1 large carrot
  • 1 medium-sized onion
  • 1/2 cup of white wine (optional – can substitute with chicken, beef, or vegetable stock)
  • 3-4 tbsp of butter
  • 1 tbsp of salt
  • 1 tsp of pepper
  • 1 tsp of garlic powder
  • sprinkle of red pepper flakes (optional)

1. Preheat oven to 375 degrees F.

2. Cut the Spaghetti squash in half – most people cut it length-wise but I decided to be a little different (also because it was my first time making it) to cut it width-wise

Buttered Squash 1

3. Scoop out all of the seeds and fibers in the squash and spread the butter the on the inside of the squash and on the rim to prevent it from burning – set it aside.

4. Peel and dice the onions and carrots into bite size pieces – set aside

5. Saute the chorizo in a saute pan for a couple of minutes – set aside

Carrots and chorizo 2

6. Add the onions and carrots to the sauté pan – add the salt, pepper, and red pepper flakes and cook for a couple minutes before adding the chorizo back in with it – sauté for a couple of minutes. (I forgot about the onions so I sauteed them separately before adding it back into the rice mixture)

Deglazed Onions 4

7. Deglaze the pan with the white wine and scrape up all the delicious yummy bits at the bottom of the pan!

Rice Mixture 5

8. Place the veggie and chorizo mixture in a large bowl and mix it with the cooked rice

Into the Oven 6

9. Scoop the mixture into the cavities of the squash – pack it in! yum! (if they’re any left overs just put it in a ziploc container and eat it for lunch tomorrow)

10. Place it in the oven and set the time for an hour – after an hour, check the tenderness of the squash (you may or may not have to bake it for a little longer depending on how large your squash is)

11. Place a little bit of butter on top of the rice and bake it for an additional 15 minutes or until the top of the rice is golden brown and crispy!

12. Take it out of the oven and let it cool for 10 minutes before chowing down!

End Product

Tip: The chorizo can be omitted to make it into a complete vegetarian dish! It can also be substituted with cremini mushrooms for a heartier taste!

Enjoy! :]

Rosemary and Thyme Roasted Chicken with Vegetables

15 Mar

Prep Time: 30-40 minutes

Cook Time: 1 hour – 1.5 hours depending on size of chicken


  • Whole chicken – cut into 8 pieces (1.5l-2lb)
  • 3 carrots
  • 3-4 potatoes (any type)
  • 1 large onion
  • 1 tbsp of rosemary
  • 1 tbsp of thyme
  • 1 tbsp of garlic powder
  • 1 tsp of cayenne powder (optional)
  • 2 tbsp of salt
  • 1 tbsp of pepper
  • 2 tbsp of olive oil or 2 tbsp of room temperature butter
  1. Pre-heat the oven to 375 degrees
  2. Cut the chicken into the 8 serving size pieces of chicken you usually find – 2 halves of the chicken breast, 2 thighs, 2 legs, and 2 wings
    1. if you need help butchering a whole chicken here is a link to to a video. If you want to cut the prep time in half you can just buy the pre-cut chickens
  3. Peel and cut the carrots and potatoes into 1/2 inch chunks and place them at the bottom of a 11″x 7″x 2″ baking dish
  4. Cut the onion into similar rustic sizes and place them at the bottom of the dish as well
  5. Toss the vegetables lightly with olive oil and sprinkle 1 tbsp of salt and 1/2 tbsp of pepper generously on the vegetables. Mix well
  6. Place the 8 pieces of chicken on top of the vegetables and rub it with the butter. The butter will give keep the chicken moist and give the skin a crunchy texture. Season the pieces with the rest of the spices! The cayenne powder is completely optional, it gives the chicken a really nice kick of heat without being overwhelming.
  7. Put it in the middle rack in the oven and back for about 1 hour (depending on size of chicken and heating of your oven). Check occasionally to see if the chicken is doing okay.
  8. After 1 hour, allow the chicken to rest and cool for about 10 minutes before cutting into it – the juices in the chicken will redistribute and keep it moist!
  9. If you like your veggies more crispy set the chicken aside on a plate and continue to roast the veggies for another 10-15 minutes


  • I always like to roast vegetables along with a type of meat because the veggies create a nice bed in the baking dish for you to place the meat on top of. Any of the oil that drips from the meat, in this case chicken, will be mixed in with the vegetables and add extra flavor!
  • For an even healthier alternative, you can substitute the pieces of dark meat with only chicken breast

Enjoy! :]