My Recipe-Sharing Experiment

I enjoy making yummy dinners, but the part that I don't enjoy as much is the finding! All I have are recipes that aren't too healthy, so my New Year's resolution was to cook healthier. I want to try a little experiment that will help out not just me, but everyone who reads my blog!

Go ahead and paste one of your tried and true dinner recipes in the comments below. The only requirement is that it be a healthy one! (If you can't find one, that's ok, too!) Let's see if we can share enough recipes with each other on this particular post to have us set for the rest of February! I'll add them to this post when I get enough!

To start us off, I'll offer two recipes. One quick breakfast-for-dinner idea, and one not-so-quick, not very healthy, but reallly delicious dinner recipe.

Scarce Eggs

• 6 eggs

• 2 cups milk

• 1/4 cup sugar

• 2 cups flour

• 1 tsp. salt

• 2 T. oil

Put eggs, milk, sugar, and salt in blender. Blend well. Add flour. Blend. Add oil and bake on hot griddle. (Batter will be thin.) This serves about 4 adults.

I got this recipe from a site called myinnerchef.com. I tried it and absolutely love it! It's a cross between pancakes and crepes, but more eggs; thus more protein. You can serve it with fruit, yogurt, peanut butter, syrup, or anything else you normally put on crepes or pancakes. I love it because it's super easy, quick, and I always have the ingredients on hand!

Chiang Mai Curry Noodle Soup
I got this recipe from cooking.com, but I have simplified it and added ginger.

• Peanut or corn oil (I used vegetable oil)

• 1 lb. thin/regular Chinese egg noodles

• 3 cloves garlic, finely chopped
  

• 2 Tbs +/- freshly grated ginger
  

• 2 cans coconut milk, unashaken

• 2 Tbs. red curry paste, or to taste

• 1 1/2 tsp. curry powder

• 1/2 tsp. ground turmeric
  

• 1 grated carrot

• 3/4 lb. chopped chicken meat

• 4 cups chicken stock

• 3 Tbs Thai fish sauce (I used regular fish sauce, and it tasted fine)

• 1 tsp palm sugar or brown sugar

• 1/4 cup shredded green cabbage

• Juice of 1 lemon (I just used about a Tbs of lemon juice and it worked fine)

Garnishes:
Fresh cilantro, chopped
2 green onions, sliced

Directions:
Boil noodles following the directions on package. Set aside.

Measure out 2 tablespoons of oil and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute. Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic. Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.

Add the chicken, breaking it up into small pieces. (I actually just cooked my chicken beforehand in my crockpot, and then shredded it for the soup.) Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.

Add lemon juice and cooked noodles. Garnish with the cilantro and green onions.

Thank you for your help -- I can't wait to try your recipes!
Let the cooking begin!