no. 1: what's cookin'

the best things I cooked this month, with recipe links.

Hello folks and happy Friday! I hope everyone has had a good week so far and ate a lot of good shiz at Thanksgiving Dinner. Now that we’re out of Thanksgiving mode you’re probably going back home to go to Trader Joe’s, Whole Foods, or Safeway. Let’s talk about some things to make this week that will snap you out of this post-Thanksgiving funk.

Shabu Shabu: Never heard of this before? That’s ok! Shabu Shabu is a Japanese hot pot with meats and vegetables, and it is so quick and easy to make at home. Of course, I saw this recipe by none other than the “Cucumber Guy” Logan. Here is his recipe that I slightly tweaked.

• 1 Napa Cabbage

• Thinly Sliced Beef 1 pound or above

• 1 pack of Mushrooms, beech or enoki preferred

• Bok Choy

• A good pour of soy sauce

• Small pour of sesame oil

• Approx 2-4 tbsp Broth Concentrate, I liked this one from Whole Foods

Green Soup (Swamp Soup) by

Meredith Hayden

: I was hesitant about this because she initially described it as a “Wellness Shot” in her TikTok, and there is nothing more that I hate than those icky ginger wellness shots that kind of make you want to throw up. This has become a weekly fall staple in my house, with my fiance requesting it nonstop. Here is the recipe, I follow it verbatim.

• 4 cups chicken broth

• 1 heaping cup of cooked rice

• 1 cup cooked and pulled chicken

• 4 medium cloves of garlic

• 2 inches fresh ginger, peeled

• 2 stalks green onions, white and green parts

• 2-3 jalapeños**, stems and seeds removed, plus more for garnish

• 1 cup parsley, packed plus more for garnish

• 4 cups baby spinach, packed

• Salt to taste

• Soy sauce to taste
  

Bean, Kale, & Sausage Skillet: Here’s the truth I am scared to admit- I hated beans for 80% of my life, and I am still kind of scared of them. This recipe by the wonderful Gathered Nutrition has changed my mind about beans altogether and is nutritious and filling. I slightly tweaked the recipe, and that will be reflected below.

• 2 tbsp butter

• 1/2 of an onion, finely diced

• 2 cloves of garlic, minced

• 1 lb ground spicy Italian chicken sausage, casings removed (

• 3–4 large leaves of kale, roughly chopped

• 1 Tablespoon tomato paste

• ¼ teaspoon dried oregano

• S+P, to taste

• 15 ounces canned butter beans, drained and rinsed

• 1 cup bone broth

• 1/4 cup heavy cream

• 1/4 cup parmesan cheese

• Juice of 1/2 a lemon

• Fresh parsley, for serving (optional)

Green Goddess Salad: You know, I always was hesitant to try this because people are blowing it up on TikTok, and I feel like that shiz is ALWAYS overrated. I won’t lie, Mrs Melissa POPPED OFF. This salad is a staple, my fiance asks “Can you make the green salad” I say- SAY LESS. Here is the recipe, enjoy.

For the salad

• 1 small head green cabbage

• 3-4 baby cucumbers (or 1 large cucumber)

• 1/4 cup chives

• 1 bunch green onions or scallions

For the dressing

• 1 cup basil leaves

• 1 cup fresh spinach

• 2 cloves garlic

• 1 small shallot

• 2 lemons, juiced

• 1/4 cup olive oil

• 1/4 cup nuts of your choice (I used raw, unsalted cashews and walnuts)

• 1 teaspoon salt

• 2 tablespoons rice vinegar 

Mushroom Asparagus Grain Bowl: If there’s anything about me, I am a girl who loves and appreciates her protein. So when the fiance looked at me and said he wanted to make this from NYT, I agreed but was not expecting much. I was wrong. The flavor on this is absolutely bonkers, its a bomb of umami and freshness from the fresh asparagus it blew my mind! Recipe from NYT Cooking, by Melissa Clark.

• 8ounces shiitake mushrooms stems removed

• 1bunch thick asparagus (about 1 pound), ends trimmed

• 1bunch scallions, white parts separated from greens

• 3tablespoons neutral oil, such as grapeseed, safflower or avocado

• 2garlic cloves, finely grated or minced

• 1(1-inch) piece of ginger, finely grated or minced

• 2tablespoons soy sauce or tamari, plus more for drizzling

• ½teaspoon gochugaru or red-pepper flakes, plus more for garnish

• 1tablespoon plus 1 teaspoon rice wine vinegar

• 1teaspoon honey

• Fine sea or table salt

• 2teaspoons white or black sesame seeds

• 1teaspoon toasted sesame oil, plus more for drizzling

• 4cups hot cooked grains, such as rice (brown or white)

Sweetgreen Harvest Bowl: I am unfortunately so beyond obsessed with Sweetgreen, but baby, 19.00 salads are NOT SUSTAINABLE! So making this copycat at home has done the deed. There are tons of recipes online, and this one is good! I slightly tweaked it.

For the salad:

• 8 cups kale deveined, washed and chopped

• 1 cup quinoa

• 2 cups chicken cooked and cubed

• 1 cup sweet potatoes roasted in cubes

• 1 cup apples chopped

• 1 cup shredded brussel sprouts, roasted

• ¼ parmesan

• ¼ cup almonds chopped

For the dressing:

• ½ cup plain Greek yogurt

• ¼ cup balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• juice from half a lemon

• ¼ tsp. salt

• ⅛ tsp. freshly ground black pepper

• 2 Tablespoons olive oil

Thats all for me! You’re a gem :)