Weekly Meal Plan Menu | Week of 12/29/14

Cook Smarts’ Weekly Meal Plan Service | Menu for 12/29/14 via @cooksmarts

Our Weekly Meal Plan Service Dinner Menu for December 29, 2014 Monday: Mediterranean Chicken Saute with Couscous Tuesday: Linguine with Tuna and Olive and Sundried Tomato Tapenade Wednesday: Slow-Cooker Mexican Meatballs over Rice Thursday: Black Bean and Chard Enchiladas with Quick Guac We do more than create meal plans. We create memories around the dinner table. Subscribe to our … [Read more...]

Weekly Meal Plan Menu | Week of 12/15/14

Cook Smarts’ Weekly Meal Plan Service | Menu for 12/15/14 via @cooksmarts

Our Weekly Meal Plan Service Dinner Menu for December 15, 2014 Monday: {Moqueca} Brazilian Fish Stew over Rice Tuesday: Shrimp and Udon Noodles in Green Curry Soup with Baby Spinach and Straw Mushrooms Wednesday: Pan-Roasted Chicken and Brussels Sprouts with Lemon-Soy-Balsamic Marinade Thursday: Pizza with Spinach-Artichoke Sauce with Quick Lemony Broccoli We do more than create meal plans. … [Read more...]

Guide to Adding Flavor with Aromatics

.@cooksmarts Guide to Building #Flavor with Aromatics #cookingtips

This is part 6 of our ‘How to Maximize Flavor’ series. Read more about it here and see how you can become a flavoring pro and never cook a bland meal again! If you’ve been cooking for some time, you’ve probably noticed that most recipes - whether it’s a sauce, soup, or saute - starts with some combination of garlic, onions, ginger, celery, or carrots. These are some of the most common … [Read more...]

Weekly Meal Plan Menu | Week of 10/20/14

Cook Smarts’ Weekly Meal Plan Service | Menu for 10/20/14 via @cooksmarts

Our Weekly Meal Plan Service Dinner Menu for October 20, 2014 Monday: Fish Tacos with Asian Slaw and Sriracha Mayo Tuesday: Sweet and Sour Shrimp with Sugar Snap Peas and Peppers over Rice Wednesday: Rice Bowl with Tofu, Leftover Asian Slaw, and Sriracha Mayo Thursday: Skillet Asian-Style Chicken Breasts with Roasted Asian-style Brussels Sprouts We do more than create meal plans. We create … [Read more...]

How to slice, dice, and chop bell peppers

Bell peppers - green, yellow, orange, and red - are in season from summer through fall, and with some of my favorite summer produce disappearing, I turn to peppers to keep the feeling of summer alive. I love that they're incredibly versatile - enjoy them raw in a salad, sauteed in a stir-fry, or filled and roasted. However you enjoy your peppers, make sure to learn how to quickly and easily … [Read more...]

Chipotle-Inspired Shrimp and Black Bean Fajita Saute

Shrimp with Black Beans and Lime Cilantro Rice

Confession: I used to be a Chipotle addict (and may still be one . . . ). When the fast food chain first made its way to DC, I was working as a summer intern at an architecture firm and could easily eat 2 burritos everyday for lunch. I think I gained 5 lbs. each time afterwards, but it was so worth it. Luckily, it's been a long time since I was a college student, and I've shed the college … [Read more...]

Thai Basil Stir-Fry with Tofu, Eggplant, and Peppers

Wok for stir-frying

I remember the first time I had basil in a stir-fry. I had always enjoyed Italian basil in Mediterranean food. I love Thai basil in pho, the classic Vietnamese rice noodle soup. But basil in a stir-fry is the good stuff that will blow your taste buds away. Stir-frying is a great cooking formula to know because you can throw anything into a wok and rely on the stir-fry sauce to bind it together … [Read more...]

Steak Fajitas with Peppers, Onions, and Tomatoes

Steak Fajitas Recipe by Cook Smarts

Unless you're vegetarian, you probably enjoy a good steak fajita. I know I sure do. It's such a fun dish to order at a restaurant. Its sizzling sounds, the strong smell of Latin-spices, the crunch of peppers and onions, and of course the flavor of all these ingredients when eaten together make this dish a complete sensory experience. Luckily we can replicate most of this experience in our home … [Read more...]

Lentils and Sausage Soup Repurposed for Stuffed Peppers

Lentil and Sausage Soup | Cook Smarts

In college I dabbled in vegetarianism. It was more of a recreational thing, but as I got more serious about becoming a professional eater, I decided to give up the non-meat eating life.  However my 1 year status as a vegetarian greatly contributed to my eating and cooking experience. At the time I was training for the San Diego Rock 'n Roll Marathon. Desperate to find more vegetarian protein … [Read more...]

The Versatile Stir-Fry

The Versatile Stir-Fry | Cook Smarts by Jess Dang

Last week I welcomed the year of the dragon over a table brimming with fragrant stir-fries, which of course is now the inspiration behind this cooking formula how-to. Like the child of most Chinese immigrants, I grew up on stir-fries. Regardless of whatever else was going on in our chaotic household, a stir-fry of some sort was always guaranteed to make it onto the dinner table. The most amazing … [Read more...]