Category Archives: Main Dishes

Kabob Koobideh

Kabob Koobideh 1

The weather here is still unusually warm, which has extended our outdoor grilling season. These Middle Eastern spiced kabobs (affectionately called “meat logs” by my children) are a flavorful departure from burgers, hot dogs, and grilled chicken. I like to serve them with tzatziki, hummus, and warm pita bread.

If you don’t want to go to the trouble to make kebabs (or it is winter and you don’t want to dig your grill out of a snowbank), this meat mixture is also great shaped as meatballs and baked, or browned in a skillet.

Kabob Koobideh 2

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Filed under Breads, Condiments/Sauces, Low Carb/Keto, Main Dishes

Sheet Pan Garlic Lemon Shrimp and Asparagus

Garlic Lemon Shrimp and Asparagus 1

Sheet Pan dinners are a quick way to cook a full meal on one easy-to-clean pan. This shrimp and asparagus meal can be on the table in under 30 minutes.

Garlic Lemon Shrimp and Asparagus 3

Line your baking pan with foil for an even easier clean-up.

Garlic Lemon Shrimp and Asparagus 2

RECIPE:

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Japanese Sukiyaki

Japanese Sukiyaki 1

Happy 19th birthday Aaron! About a week ago, Aaron left for Germany to serve a 2-year mission for The Church of Jesus Christ of Latter-Day Saints, so we celebrated his birthday a little early. Aaron’s dinner request was Japanese Sukiyaki and Coconut Cream Pie Bars (pictured below).

Coconut Cream Pie Bars

Sukiyaki is a Japanese hot pot, served in the pot over a portable gas burner at the dinner table. Diners use chop sticks to take items out of the pot onto a bed of rice. Dipping hot items from the broth in raw eggs is traditional, but we didn’t want to risk salmonella with Aaron taking an international flight the next day.

Sukiyaki broth is a slightly sweetened soy broth. Thinly sliced beef and various vegetables, noodles, and tofu simmer in the broth until cooked through.

Here’s a photo from another time when we used slightly different vegetables:

Japanese Sukiyaki 2

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Instant Pot Thai Pork Wraps

Instant Pot Thai Pork Wraps 2

This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.

Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.

Instant Pot Thai Pork Wraps 1

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Filed under Instant Pot, Low Carb/Keto, Main Dishes

Beef Stroganoff

Beef Stroganoff 1

With colder weather this week, we have broken out a few comfort food dishes. Beef stroganoff is a great way to make 2 meals out of one roast. I like to do a traditional Roast Beef one day, and then use the leftovers to make this Beef Stroganoff. If you won’t be using the leftover roast beef right away, cut it into strips and freeze it for a quick start to a meal later.

RECIPE:

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Vietnamese Fresh Spring Rolls

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As the weather warms, these fresh spring rolls make a perfect appetizer or light main dish.

Fresh spring rolls are made with a thin rice paper wrapper and a combination of thinly sliced vegetables, proteins, noodles, and herbs. The hardest part about making them is seeing the wrapper once you wet it. They are very thin and almost transparent when wet. And chopping-these do involve a lot of vegetable chopping.

To make the rolls:

Fill a large shallow bowl (or plate with a rimmed edge) with warm water. Dip one piece of rice paper into the water, just until the wrapper begins to soften (about 15 seconds); make sure to wet entire piece. Lay the wrapper on a separate plate, textured side up, with a small edge hanging off of the plate (this will make it easier to start rolling). Don’t wet more than one wrapper at a time; they will quickly stick together.

Place a combination of desired vegetables, protein/noodles, and herbs on the bottom part of the rice paper. Fold the bottom edge of the rice paper over the filling and roll tightly once or twice. Fold in the two sides and then continue rolling completely.

Fresh spring rolls should be served the same day as making then. If you do need to store leftovers, store rolls (not touching) in a single layer; the rice paper gets sticky as it starts to dry and they will stick together if stored in layers.

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Below are ideas for vegetable, protein, noodle, and herb  fillings that can be used, and recipes for various dipping sauces. Pictured above are Spicy Sesame, Creamy Peanut, and Sweet Chili Hoisin Dipping Sauces.

RECIPES:

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Filed under Appetizers, Main Dishes