The season of goals, resolutions and change is upon us. Nothing provides a swift kick in the rear of unhealthy habits quite like the month of January. More than ¾ of resolution-makers across the country STILL want to get healthier, year after year after year. We’re right there with ya, fam.
If you’re anything like us, it’s the ease of takeout that is one of the hardest humps to get over. You’ve worked a long, hard day and the last thing you want to do is go to the store, mess up the kitchen by preparing food and then clean up. What if we told you that we’ve got the time-saving tools, the recipes and the pep talk to help a sister out?
We’ve complied three incredible recipes that hit the spot when it comes fresh, healthier, restaurant-worthy food at home. We love them because while they do require groceries (hey, just get them delivered!) and cooking/clean up, the flavor and fun-factor of them makes for a great ROI. We’re pretty positive you’ll have discovered a new found adoration for cooking after taking a stab at these takeout dupes.
Here are three recipes to get you started on making takeout favorites in the comfort of your kitchen.
Serves: 4 | Serving size: 3 dumplings
1 cup all-purpose flour
⅓ cup warm water
¼ tsp. salt
2 green onions
2 tsp. grated ginger
1 large carrot, peeled, cut in chunks
1 cup napa cabbage, packed
12 oz./340 g firm tofu, drained & broken up
2 tsp. rice vinegar
2 tbsp. soy sauce plus extra for dipping
Water for sealing dumplings
- In small bowl, mix flour, water and salt until dough forms. When dough is cool enough to handle, knead with hands until smooth. Let rest 2 minutes.
- Place green onions, carrot and cabbage in Power Chef System fitted with blade attachment. Replace cover and pull cord until finely chopped. Transfer to large bowl and add tofu, rice vinegar, soy sauce and mix well to combine.
- Divide dough in 12 equal portions and roll each to a thin 4″/10 cm disc. Place 1 heaping tbsp. in middle of each disc, moisten rim with water, fold dumplings and pinch to seal then pinch together ends.
- Pour 1¾ cups water into base/water reservoir of Smart Multi-Cooker, arrange 6 dumplings in simple layer in shielded colander, cover and microwave on high power 8 minutes. Let rest before removing and repeat with remaining dumplings. Serve with soy sauce.
What you’ll need from us:
Serves: 8 | Serving size: 2 slices
1 lb./455 g pizza dough
15-oz./425 g can tomato sauce
1 tsp. salt
2 tsp. dry oregano
1 tsp. dry basil
1 tsp. garlic powder
1 tsp. granulated sugar
8 oz./225 g wedge of Parmesan cheese
1 cup white mushrooms, sliced
¼ red onion, sliced
- Make pizza sauce by combining first six ingredients in small bowl and mixing until well combined.
- Remove oven rack and place on counter. Preheat oven to 400° F/200° C.
- Knead dough briefly with hands (sprinkle with flour if needed). Use pizza cutter to divide dough in half.
- On Silicone Baking Sheet with Rim roll out dough to 11″/27 cm circle, spread ½ cup pizza sauce on top, sprinkle cheese and arrange toppings. Place Silicone Baking Sheet with Rim on top of oven rack and place in oven. Bake 10–12 minutes or until cheese is fully melted and crust is golden brown.
- Repeat process with remaining pizza dough. Transfer to cutting board to cut into slices and serve warm.
What you’ll need from us:
Silicone Baking Sheet with Rim (always transfer cooked pizza from Silicone Baking Sheet to cutting board before slicing!)
Classic Mexican Tacos
Serves: 8 | Serving size: 2 tacos
¼ cup sour cream
¼ cup mayonnaise
2 tbsp hot sauce
2 tsp DIY Cilantro Mojo Seasoning
1 tbsp lime juice
16-oz./455 g bag coleslaw mix
¼ red onion thinly sliced
1 medium onion quartered
2 jalapeno peppers seeded
1/3 cup cilantro
8-oz./225 g can tomato sauce
2 tbsp. plus 2 tsp DIY Southwest Chipotle Seasoning, divided
2–2½ lb./1–1.2 kg pork tenderloin
16 6″”/15 cm flour tortillas
1 lime cut into wedges
- In medium bowl, stir together sour cream, mayonnaise, hot sauce, DIY Cilantro Mojo Seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat. Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 325° F/162° C. Place onion, jalapeno and cilantro in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord several times to finely chop. In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. DIY Southwest Chipotle Seasoning. Season pork with remaining 2 tbsp. Southwest Chipotle Seasoning and place in casserole pan with sauce, tucking small ends under. Cover and roast 25 minutes or until internal temperature reaches 155° F/69° C. Remove from oven and allow to rest, covered, 10 minutes. Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds.
- Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge.
What you’ll need from us:
UltraPro 2-Qt./2 L Casserole Pan with Cover
What’s takeout without a takeout container? Our colorful CrystalWave® PLUS 4-Pc. Set sure beats a wasteful Styrofoam box! Shop them here!
Check out more sustainable products in our Mid-January brochure!