I defer to Seamless for dinner more often than I care to admit. (You know you have a problem when the delivery guy shakes your hand and asks how your boyfriend is doing.) After another startlingly high, Seamless-centric credit card statement, I vowed to be different: I would cook more, eat healthier, and save some serious cash in the process. Granted, I've made this promise to myself multiple times in the past, but I am determined to follow through this time. I figured I could help from a pro to keep my mission on track, so I reached out to chef Alexandra Borgia at the Natural Gourmet Institute. She came up with three easy-to-execute Thai-inspired dishes that will help all of us avoid pulling up Seamless every time we're craving Pad Thai.
Even better, all three recipes yield four servings and are freezer friendly. So, instead of getting home from work, heading to the grocery store, cooking, and ultimately eating dinner at 9 p.m., we can cook once (I like whipping up big-batch meals on Sundays) and then have plenty of dinners (or lunches) for the week ahead. All you have to do after work is heat up your leftovers, which is definitely quicker than waiting for delivery. I'm officially ready to kick my Seamless habit — who's with me?!
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Honey Sesame Chicken
Serves 4
Ingredients
1/2 cup honey
1/4 cup vegetable broth or water
2 cloves garlic, grated or finely minced
2 tbsp soy sauce
1 tsp toasted sesame oil
3/4 tsp Dijon mustard
3/4 lb chicken breasts, cut into 1-inch cubes
1 tbsp rice flour or all-purpose flour
1 tbsp canola oil
1 1/2 tbsp sesame seeds
Serves 4
Ingredients
1/2 cup honey
1/4 cup vegetable broth or water
2 cloves garlic, grated or finely minced
2 tbsp soy sauce
1 tsp toasted sesame oil
3/4 tsp Dijon mustard
3/4 lb chicken breasts, cut into 1-inch cubes
1 tbsp rice flour or all-purpose flour
1 tbsp canola oil
1 1/2 tbsp sesame seeds
Instructions
1. In a medium bowl, whisk together honey, broth or water, garlic, soy sauce, sesame oil, and mustard, until smooth; set aside. 2. Place chicken pieces in a medium bowl and add flour. Toss until evenly coated. 3. Heat canola oil over a medium flame in a medium nonstick pan. Add chicken and sauté until golden brown on all sides and cooked through. Transfer to a paper-towel lined platter to drain excess oil. 4. Transfer chicken to bowl with sauce and toss to coat. Sprinkle with sesame seeds and serve with rice (recipe below), if desired. If freezing, move on to next step. 5. Divide chicken among 4 freezer containers or bags, and allow to cool. Label, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator 24 hours in advance, then reheat and serve. To thaw night-of, place the container in a bowl and run cool water over it until it is halfway thawed; then heat in a skillet over a low flame, and serve with rice.
1. In a medium bowl, whisk together honey, broth or water, garlic, soy sauce, sesame oil, and mustard, until smooth; set aside. 2. Place chicken pieces in a medium bowl and add flour. Toss until evenly coated. 3. Heat canola oil over a medium flame in a medium nonstick pan. Add chicken and sauté until golden brown on all sides and cooked through. Transfer to a paper-towel lined platter to drain excess oil. 4. Transfer chicken to bowl with sauce and toss to coat. Sprinkle with sesame seeds and serve with rice (recipe below), if desired. If freezing, move on to next step. 5. Divide chicken among 4 freezer containers or bags, and allow to cool. Label, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator 24 hours in advance, then reheat and serve. To thaw night-of, place the container in a bowl and run cool water over it until it is halfway thawed; then heat in a skillet over a low flame, and serve with rice.
Pad Thai With Shrimp & Broccoli
Serves 4 Ingredients
8 oz creamy peanut butter
2 tbsp soy sauce
1/4 tsp red pepper flakes
1 1/2 cups vegetable stock, divided
1 tbsp canola oil
2 cloves garlic, minced
2 cups broccoli florets
12 medium shrimp, peeled and deveined
8 oz Pad Thai rice noodles, cooked according to package directions
Serves 4 Ingredients
8 oz creamy peanut butter
2 tbsp soy sauce
1/4 tsp red pepper flakes
1 1/2 cups vegetable stock, divided
1 tbsp canola oil
2 cloves garlic, minced
2 cups broccoli florets
12 medium shrimp, peeled and deveined
8 oz Pad Thai rice noodles, cooked according to package directions
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Instructions
1. In a medium bowl, combine peanut butter, soy sauce, red pepper flakes, and 1/2 cup vegetable stock. Stir to combine and set aside. 2. Heat canola oil in a large sauté pan. Add garlic and cook until fragrant, about 1 minute. 3. Add broccoli, shrimp, and remaining 1 cup stock, and cook, stirring occasionally, until broccoli turns bright green and shrimp is opaque, 2 to 3 minutes. 4. Add peanut sauce to pan and cook until warmed through, about 2 minutes. Toss with noodles and serve immediately. If freezing, move on to the next step. 5. Divide sauce among 4 freezer containers or freezer bags, and allow to cool. Label, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator 24 hours in advance, then reheat and toss with noodles. To thaw night-of, place the container in a bowl and run cool water over it until it is halfway thawed; then place in a saucepot and heat over a low flame.
1. In a medium bowl, combine peanut butter, soy sauce, red pepper flakes, and 1/2 cup vegetable stock. Stir to combine and set aside. 2. Heat canola oil in a large sauté pan. Add garlic and cook until fragrant, about 1 minute. 3. Add broccoli, shrimp, and remaining 1 cup stock, and cook, stirring occasionally, until broccoli turns bright green and shrimp is opaque, 2 to 3 minutes. 4. Add peanut sauce to pan and cook until warmed through, about 2 minutes. Toss with noodles and serve immediately. If freezing, move on to the next step. 5. Divide sauce among 4 freezer containers or freezer bags, and allow to cool. Label, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator 24 hours in advance, then reheat and toss with noodles. To thaw night-of, place the container in a bowl and run cool water over it until it is halfway thawed; then place in a saucepot and heat over a low flame.
Coconut Shrimp Curry With Vegetables
Serves 4 Ingredients
1 tbsp canola oil
2 tsp curry powder
2 cloves garlic
2 cups coconut milk
1/2 cup vegetable stock
1 cup shredded carrots
1/2 tsp sea salt
1/4 tsp black pepper
12 medium shrimp, peeled and deveined
2 cups packed baby spinach
1/2 cup frozen peas
Serves 4 Ingredients
1 tbsp canola oil
2 tsp curry powder
2 cloves garlic
2 cups coconut milk
1/2 cup vegetable stock
1 cup shredded carrots
1/2 tsp sea salt
1/4 tsp black pepper
12 medium shrimp, peeled and deveined
2 cups packed baby spinach
1/2 cup frozen peas
Instructions
1. Heat canola oil in a large nonstick pan over low heat. Add curry powder and cook for 2 minutes. Add garlic and cook for 1 more minute. 2. Add coconut milk and stock, bring to a simmer, and cook for 3 to 4 minutes. Add carrots and cook for 2 minutes. Season with salt and pepper. 3. Add shrimp, spinach, and peas, and continue to cook until the shrimp are no longer translucent, about 2 minutes. Turn heat off. Taste and season with salt, if needed. Serve with rice (recipe below), if desired. If freezing, move on to next step. 4. Divide curry among 4 freezer containers or bags, and allow to cool. Label, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator 24 hours in advance, then reheat and serve. To thaw night-of, place the container in a bowl and run cool water over it until it is halfway thawed; then place in a saucepot and heat over a low flame.
1. Heat canola oil in a large nonstick pan over low heat. Add curry powder and cook for 2 minutes. Add garlic and cook for 1 more minute. 2. Add coconut milk and stock, bring to a simmer, and cook for 3 to 4 minutes. Add carrots and cook for 2 minutes. Season with salt and pepper. 3. Add shrimp, spinach, and peas, and continue to cook until the shrimp are no longer translucent, about 2 minutes. Turn heat off. Taste and season with salt, if needed. Serve with rice (recipe below), if desired. If freezing, move on to next step. 4. Divide curry among 4 freezer containers or bags, and allow to cool. Label, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator 24 hours in advance, then reheat and serve. To thaw night-of, place the container in a bowl and run cool water over it until it is halfway thawed; then place in a saucepot and heat over a low flame.
Long Grain Brown Rice
Serves 8
Ingredients
2 cups long grain brown rice
3 1/2 cups boiling water
1/2 tsp sea salt Instructions
1. Rinse rice in a mesh strainer and place in a medium pot. 2. Toast the rice over low heat until moisture is evaporated. 3. Add boiling water and salt to rice, stir, and cover tightly with a lid. Bring to a boil, then lower heat to a simmer, and cook until all water is absorbed, 25 to 30 minutes. Turn heat off and let the rice steam for another 10 minutes before fluffing with a fork.
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