Looking for a perfect mid-week, “I don’t feel like cooking” meal? Well, you’re in luck! This easy Stir Fry is a go-to in our household and seriously it’s SO simple! I’ve also put together three other recipes to make from our Capsule Pantry list. Their unique flavors may make you step out of your comfort box, but just a baby step. In addition to the Easy Stir Fry, there’s Coconut Curry, Spicy Protein and Mash, and a warm Kale Salad. They highlight flavors that you may or may not regularly eat in your kitchen, but even if these stretch your palate just a bit, I hope you’ll give them a try. I think my favorite thing about these dishes is they keep me on my toes. When I want to just cook something I’m comfortable with, these dishes push me and have made me want to play with these flavors even more. I hope that these will encourage you to enjoy and explore more different food styles. You may just find out you love something you never thought you would! (New to the Capsule Pantry? Start here!)
As I wrote out my recipe, (Did you know most of my recipes have previously only been in my head? Whenever people use to ask me for recipes I always had to tell them next time I made it I’d write it down for them, ha!) I realized I made one mistake on the pantry list and left off a nut butter. What was I thinking?! I guess it sort of slipped my mind because it’s a staple in my home–literally we are never without it. I am a nut butter freak, but particularly peanut butter and this peanut sauce is so good. Luckily, it’s also really good without! So, if you don’t have or want to use a nut butter, it’s more of a traditional teriyaki tasting sauce, still super delicious.
Part of our Pantry Capsule series, this super simple stir fry is full of flavor and can be a peanut sauce or a traditional style stir fry, plus offers the option of choosing your favorite protein. Gluten free, dairy free, vegetarian options.
- 1 lb meat of protein, I used chicken thighs (other great options: tofu, shrimp, beef)
- 1 bag of frozen oriental vegetables
- 2 cloves garlic, chopped
- 1 half onion, chopped
- ½ tsp ginger
- ½ tsp turmeric
- ¼ tsp salt
- ¼ tsp pepper
- Optional: 1 cup frozen edamame, 1 tbsp sesame seeds
- 1 ½ c rice or quinoa, uncooked
- 4 tbsp aminos or soy sauce
- 2 tbsp honeys
- 1 tsp ginger
- 1 tsp oil
- 2 tbsp water
- 1 clove garlic, minced
- Optional, for a peanut sauce: 2 tbsp peanut butter or nut butter of choice (Pic’s is my favorite!)
- Cook rice or quinoa with broth or water.
- Measure sauce ingredients in a small bowl and whisk together, set aside.
- Heat a saute pan with oil on medium, add onions and saute until clear (about 3-4 minutes), then add protein and garlic, cook through.
- In the same pan add frozen veggies, spices, and salt and pepper and stir for 3 minutes, then pour sauce over mixture and stir for 2 more minutes.
- Serve over cooked rice or quinoa and sprinkled with sesame seeds.
If you aren’t a curry fan, or maybe you’ve never tried it, this is the place to start. Creamy, rich and not overpowering in curry flavor. Perfect for meatless mondays though you can totally throw in some chicken if that’s your thing! Super filling and easy. Gluten free, dairy free and vegetarian.
- 2 tablespoons oil
- 2 cups chopped onions
- 1 potato, peeled, cut into small cubes
- 3 cloves large garlic minced
- 1 tablespoon Curry Paste
- 1 can coconut milk, full fat
- 1 can chickpeas, drained & rinsed
- 2 tablespoons aminos or soy sauce
- 15 baby tomatoes, halved
- 1 tablespoon honey
- 1 tablespoon vinegar
- Optional: 2 tablespoons cilantro
- 4 cups cooked rice or quinoa
- Cook rice or quinoa.
- Heat oil in a large skillet over a medium high heat. Add onions and potatoes, cook, stirring occasionally until potatoes have softened (about 8 minutes).
- Then, add garlic, curry paste and ¼ cup of coconut milk, set aside remaining. Stir until curry is dissolved.
- Add chickpeas, soy sauce and remaining coconut milk. Bring to a boil for cook 3 minutes.
- Add tomatoes, honey and vinegar. Turn to low and Simmer 3-4 minutes.
- Serve over rice or quinoa and top with fresh cilantro and a side of naan or pita.
If you really feel the need for meat in this dish, simply start your protein when you cook your onions. This dish is great with chicken thighs or pulled pork.
Hardy with a little spice. I love this meal for a well rounded plate of delicious food. Plus, it’s so flexible to what you like! Refer to our Pantry Capsule list if you need to stock up.
- 1 tablespoon oil, ghee or butter
- 3 large potatoes, sweet or russet, peeled if you like
- ½ tsp garlic
- ¼ cup milk of choice
- ½ cups broth
- 1/2 cup shredded cheese (optional)
- 1 teaspoon salt
- 1 tablespoon oil, butter or ghee
- 4 cups chopped kale
- 3 cloves garlic, minced
- 1 ½ tsp vinegar
- 1 tablespoon oil
- 1 lb. chicken, cubed – OR – shrimp – OR – tofu
- 2 cloves garlic, minced
- 1 tsp chili powder
- ¼ tsp cayenne
- Optional: hot sauce
- Salt & pepper to taste
- Fill a large pot with water, add potatoes and bring to a boil, cook for 15-20 minutes until soft.
- I like to keep these rustic and chunky by simply smashing and adding salt, butter/oil, milk, broth, cheese. Continuing mashing until well combined.
- Add the butter/oil over medium heat.
- Add protein to the pan and sprinkle with seasonings. Cook through, set aside.
- Heat the butter/oil in a nonstick over medium heat
- Add the greens, garlic, vinegar and saute until soft/wilted.
- Serve protein and kale over mash and drizzle with hot sauce.
If you’re not a kale/greens person, just warm up some frozen peas to add a little green to your dish.
Warm salads are so great for dinner, they make you feel full and happy when maybe a cold salad won’t do. Either way this salad will satisfy. Gluten Free, Dairy Free & Vegetarian.
- 5–6 cups of kale, chopped
- 2 sweet potatoes, peeled if you desire, cubed
- ¼ tsp
- Pinch of pepper
- 2 tbsp oil ‘
- 1 cup cooked quinoa (lentils, rice, or couscous can work as well)
- 1 can chickpeas, drained and rinsed
- ¾ cup nuts or dried fruit
- ½ cup coconut milk, canned
- ¼ cup extra-virgin olive oil
- 3 tbsp mustard, I used dijon
- 3 tablespoons honey, to taste
- 2 tablespoons vinegar, I used apple cider
- 1 clove garlic, pressed or minced or ½ tsp garlic powder
- ¼ teaspoon fine sea salt
- Pinch of pepper
- Set oven to 400 degrees.
- Prepare quinoa (or other grain)
- Spread potatoes on a baking sheet, evenly drizzle oil over, and sprinkle salt and pepper. Roast for 20-30 minutes until cooked through.
- Remove kale from stem, chop and place in a large bowl.
- Combine dressing ingredients and whisk well.
- Allow sweet potatoes to cool for 5-8 minutes, then add to quinoa along with quinoa.
- Add nuts, dried fruit or chickpeas if using.
- Pour dressing over and toss.
I like to add the grains and potatoes while they are still warm. This can also just be refrigerated and served cold.
Dressing is a creamy yet zingy play on honey mustard, the recipe yields 1 ½ cups and keeps for up to 2 weeks, may need to be thawed to room temp if coconut milk solidifies and shaken or re-whisked.
Photography by Chase Daniel