A Moon Made of Cheese

Thai Red Curry Pork Adapted from Do You Even Paleo? Ingredients 1 13.5 oz can full-fat coconut milk 1 jar premade Thai Red Curry sauce 1/2 tsp. crushed red pepper (or more to taste) 4 garlic cloves, minced 1 large bell pepper 1 medium yellow onion 1 pork tenderloin (around 1 lb. but a little extra will do) 1 cup fresh torn basil leaves juice from 1/2 a lime cooked rice Method Pour the red curry sauce and coconut milk into a large skillet. Add garlic and crushed red pepper flakes, and bring to a boil over medium-high heat for about 2 minutes while stirring constantly. Add the bell peppers and onions and reduce the heat to medium. Cook until the veggies slightly soften, around 6 minutes or so.  Add the pork and cook on medium-low heat until pork is tender and cooked all the way through. This took me around 15-20 minutes.  Add basil leaves and lime juice. Season with salt and pepper to taste. Serve on top of cooked rice. * *Note: I made Basmati ...

Pork Soyaki Lo Mein With Baby Zucchini  by Catie Simpson  Ingredients 1 package lo mein noodles Soyaki sauce to taste 3 cloves garlic 1 tablespoon ground ginger two handfuls baby zucchini one handful shredded carrots 1/2 package Cruciferous Crunch, or 2 cups any kind of cabbage or greens 1 pound ground pork olive oil sesame seeds Sriracha sauce to taste Method  Bring a pot of salted water to boil in a large pot.  While your water is boiling, cook the ground pork in a large saute pan with salt and pepper until it is cooked through and evenly browned. When your water is at a full boil, add the lo mein noodles. Cook according to package instructions. Keep an eye on them as mine only took 3 minutes.  Drain your noodles and then toss in olive oil to prevent sticking. Transfer your pork out of your saute pan with a slotted spoon, keeping the fat in the pan. Set your pork aside.  Add a few glugs of olive oil to the rendered p...

  Cacio E Pepe Adapted from Bon Appétit Ingredients salt 6 oz. pasta (I used Trader Joe's organic spaghetti, a favorite of mine) 3 tbs. butter  2 tsp. freshly ground black pepper 1 cup Parmesan and Romano blend Method   Fill your biggest pasta pot and bring the water to a boil. Heavily salt the water. Add pasta and cook until it's 2 minutes away from being perfectly al dente. Save around a cup of the pasta water before draining. In the same pot melt 2 tbs. of your butter. Add the pepper and toast for about a minute. Add 1/2 a cup of the reserved pasta water to the pan and bring to a simmer.  Add pasta and remaining butter.  Reduce heat to low, and add cheese. Toss and cook until pasta is al dente. Add more water as needed. Serve with grated cheese and some more pepper on top. YOU GUYS. Can there be anything better than cheese, pasta, and butter? I'll wait. . . . See? You can't think of anything can you? It's that ...

    Coconut Crusted Tofu with Spicy Peanut Sauce Adapted from Well Vegan Ingredients For the Coconut Crusted Tofu 1 15 oz. package extra-firm tofu 1/4 cup soy sauce 1/4 cup brown sugar 1 small lime, juiced 1/2 tbs. fresh ginger, minced 2 tbs. flour 2 tbs. cornstarch 1/4 tsp. baking powder 3 tbs. cold water 1/2 cup panko bread crumbs 3/4 cup coconut powder or shredded unsweetened coconut (found with the Indian spices) 1/4 cup peanut oil (or enough to coat the bottom of your frying vessel) cooked rice for serving For the Spicy Peanut Sauce 2 tbs. peanut butter 1/4 cup soy sauce 1 heaping tsp. chili garlic paste splash rice wine vinegar  For the Roasted Veg 1 green bell pepper 1 red bell pepper handful snow peas 2 tablespoons olive oil 1 tablespoon rice wine vinegar salt and pepper Method Cut your tofu block in half and wrap them in paper towels. Place something heavy on top to help wring out the excess water. I genera...

  Beer and Cheddar Soup Adapted from Food and Wine Ingredients 1 package of Applewood smoked bacon (thick sliced preferred) 1 celery rib, finely chopped 1 small onion, finely chopped 2 large jalapenos, seeded and finely chopped 1 heaping tablespoon chopped fresh thyme 2 large garlic gloves, minced 1 12 oz. bottle of lager of pilsner 2 1/4 c. chicken broth 4 tablespoons butter 1/4 c. flour 1 cup heavy cream 1/2 pound sharp cheddar 4 oz. smoked cheese (I used Gouda because it's what TJ's had on hand, not the greatest melter though so I would suggest a cheddar if you can find it) salt and pepper to taste big ol' hunks of bread Method  In a soup pot, cook the bacon on a medium-high heat until the fat is rendered out and the bacon is nice and crispy. Transfer the bacon to some paper towels with a slotted spoon and keep that yummy fat in the pan. Cook the onion, celery, jalapenos, and thyme until the veg is nice and soft and brown. Add ha...

Refrigerator Hash serves 1-2 based on hangry level (a good rule is 2 eggs per person, just add additional eggs if needed) Ingredients 2 eggs leftover meat and veg (in this case, fried sausages and onions) butter (you could go the E.V.O.O. route but eggs just scream for butter in my humble opinion) shredded cheddar cheese salt and pepper to taste Method Crack and whisk your eggs until frothy. Season with salt and pepper and set aside.  Preheat non-stick pan with butter. Reheat your leftovers, and fry until brown and crispy. Pour eggs evenly over ingredients in the pan. Stir slightly for a few seconds then stop.  Wait for the bottom of the eggs to become golden brown and delicious. Flip eggs (honestly this turned into a hash instead of an omelette because the flip did not go as planned. THAT'S FINE! You can flip the eggs in chunks.) While the other side is browning, sprinkle a generous amount of cheddar over the eggs.  Once the eggs are bro...

      Baked Spinach and Ricotta Rigatoni Adapted from Food and Wine Ingredients: 1 pound rigatoni 3 tablespoons olive oil 1 10-ounce package of frozen spinach, thawed and thoroughly drained 2 cups (~1 pound) of whole milk ricotta cheese 1 1/2 cups (~6 ounces) grated fontina cheese 5 tablespoons Romano cheese 1/2 teaspoon grated nutmeg salt and pepper to taste  Optional Additions: handful of basil leaves, 2 tablespoons garlic, 1/4 teaspoon red pepper flakes Method: Preheat oven to 450 degrees F and oil a large baking dish/casserole. Cook pasta according to package instructions in salted boiling water. Place the drained spinach, ricotta, Romano, nutmeg, salt, pepper (and additional mix-ins if using) into a blender and pulse into blended. Stir in Fontina. Stir cheese sauce mixture into cooked pasta. Pour into greased casserole dish. Top with extra Romano (Fontina too if you have it) and drizzle with olive oil.  Bake for 15-20 ...