Hello Everyone! I’ve been doing quite a bit of cooking and many of the recipes I’ve been trying out are from Chrissy Teigen’s cookbook, Cravings: Hungry for More. These are some of the recipes I’ve tried since my last post on this cookbook:
- Parmesan Minestrone with Chili Mayo Toasts
- Cool Ranch Taco Salad
- Goat Cheese Nicoise with Crispy Olive Oil Toasts
- Asian Pear and Avocado Salad
- Roasted Butternut Squash and Pomegranate Salad with Garlicky Honey-Dijon Dressing
- Sweet & Spicy, Peach & Brie Grilled Cheese
- Crispy Potato Smashies
- Crab Fried Rice *
- Pan Seared Fish with Herby Browned Butter
- Grilled Portobellos with Chimichurri *
- Shake & Bake Chicken with Hot Honey
All of these recipes are relatively easy to make, so definitely go out and get yourself this cookbook so you can recreate these dishes at home within your own happy and healthy adventure! The two dishes with *asterisks* are ones that I have made recently. I’ll first discuss the most recent dishes I’ve made (fried rice and mushrooms), and then I’ll talk a little bit about the other dishes listed. I hope you enjoy this post! 🙂 ❤
The rice pairs nicely as a side dish, which is how I served it; however, it can be served as a main dish too. I did not have crab available at my grocery store, so it was omitted from the recipe. I like to put a homemade side together with a pre-made dish from Trader Joe’s; I served the rice with the Mandarin “Chicken” that just needs heating from Trader Joe’s.
It’s pretty easy to make, the longest part of the recipe is making the rice. I used raw brown jasmine rice and cooked it according to the instructions on the package; I think it has a bit more flavor and added health benefits. Once it’s cooked, you spoon it and flatten it onto a baking tray to cool. Then, you fry it off with vegetables and other ingredients. What I like about fried rice is that you can add or subtract ingredients to tailor it to your preferences.
This is becoming one of my favorite dishes not just from Chrissy’s cookbook, but to cook on a regular basis. It’s so simple and perfect for those VEGANS out there! And it’s really tasty, so it’s a win-win all around. Basically, you marinate the portobello mushrooms with Chrissy’s version of chimichurri sauce (hers is made with cilantro instead of traditional parsley) and then grill them to perfection. I make this as a main dish and pair it with the Melodious Blend (green garbanzo beans, red and green lentils) from Trader Joe’s for a simple, delicious, mid-week meal.
This soup (bullet 1) was simple to make and although I followed the recipe, I did deviate a bit. It’s nice to have a recipe to follow, but it’s great when a recipe allows for flexibility and modifications like this one.
I prepped all of these salads for school/externship ahead of time and then brought them with me. Salads are great for takeaway lunches because they’re healthy and if done right, can be fulfilling and delicious. It’s difficult to pick a favorite of the four (bullets 2-5) but I enjoyed the taco salad the most because it’s the most familiar and Mexican food is one of my favorite cuisines.
If you’re craving a sandwich but don’t necessarily want meat (or are vegetarian) this sandwich (bullet 6) is perfect for you! It might sound a bit strange pairing fruit and cheese together, but this pair definitely works and makes for a delicious sandwich.
Potatoes in any form (but especially french fries) are my favorite side dish to any meal, and these “smashies” (basically small, whole potatoes baked and then smashed with the backside of a spoon) are an ideal accompaniment to any main dish.
This fish dish (bullet 9) is simple to prepare and is a nice, light dinner option for when you don’t want meat but want a substantial meal. I used frozen fish from Trader Joe’s (I used tilapia fillets, but any white fish will do–really any fish you like works).
The Shake and Bake Chicken was messy to make, but worth the clean-up! I enjoyed mine with the honey and sometimes you just have a craving for “fried” chicken.