By Sarah Fertsch
Staff Writer
Food delivery feels convenient and fun. However, like any vice, too much of it can impact your health and well-being. Save your money and your digestive system by challenging yourself to make your favorite meals from home.
Being your own restaurant will save you money, improve your health and help you connect more with your loved ones. I’m not saying it will be easy, but perhaps it will be worth it.
Here are four recipes for your favorite takeout foods to make from home:
Garlic Parmesan Fries
Ingredients:
- 10 large russet potatoes, peeled and cut into 1-inch shoestring fries
- 3 cups of canola or peanut oil
- 2 cups of grated Parmesan cheese
- 1 teaspoon of truffle extract
- 7 cloves of garlic, crushed
- 4 sprigs of parsley, chopped finely
- Salt
- Pepper
Clean and prep all the potatoes. Heat the oil in a large soup pot over medium heat until it reaches 350 degrees.
Prepare the seasoning by combining cheese, truffle extract, garlic, parsley, salt, and pepper, and set to the side.
Lightly dab the fries with a paper towel to absorb excess fluid, then place them into the pot of oil.
The fries will cook for about four minutes. Remove fries from the oil when brown, crisp and fragrant. Place on a cooling rack.
While the fries are still hot, toss them in a bowl with the seasoning and let them cool. Enjoy with preferred condiments.
Stuffed Blue Cheese Burgers
Ingredients:
- ½ large sweet onion, diced
- 2 tablespoons of water
- ¼ cup of crumbled blue cheese
- ¼ cup of sour cream
- 4 buns
- 3 tablespoons of breadcrumbs
- 1 pound of ground beef
- 4 lettuce leaves
- 4 thick slices of tomato
Combine beef, breadcrumbs, water and onion in a large bowl. Divide the mixture into eight half-inch patties. Spoon a tablespoon of blue cheese into the center of each patty, fully surrounded with meat mixture.
Heat a grill with cooking spray. Grill each burger for four minutes on each side.
Spread a spoonful of sour cream on each bun. Add tomato and lettuce. Top with burger and enjoy warm.
Chicken Pad Thai
Ingredients:
- 10 ounces of rice noodles
- 1 pound of boneless chicken breast
- ¼ cup of brown sugar
- 1 tablespoon of lime juice
- ¼ cup of low-sodium soy sauce
- 5 green onions, minced
- 1 tablespoon of fish sauce
- 3 large eggs
- 3 large carrots, peeled and cut into matchsticks
- 2 cups of bean sprouts
- 2 tablespoons of rice vinegar
- 1 red bell pepper, cut into ¼-inch strips
- 3 cloves of garlic, crushed
- 2 tablespoons of canola oil
- ¼ cup of cilantro, chopped
- ½ cup of chopped, unsalted peanuts
- 1 tablespoon of red pepper flakes
- 1 teaspoon of sesame oil
Prepare noodles according to the directions on the package. Set aside in a bowl of ice water when fully cooked.
Preheat the oven to 400 degrees. Place chicken on a sheet pan with salt and pepper. Bake for 20-30 minutes until fully cooked at the deepest point.
Add oil to a wok and let heat for about a minute, then add red bell pepper, carrots, bean sprouts, cilantro, sesame oil, fish sauce, soy sauce, garlic, rice vinegar, lime juice, brown sugar, and eggs. Scramble and toss in noodles, as well as cooked, shredded chicken.
Plate and top with red pepper flakes and peanuts. Enjoy!
Spinach Artichoke Dip
Ingredients:
- 8 ounces of cream cheese
- 14 ounces of drained, canned artichoke hearts, quartered
- ½ cup of parmesan cheese, grated
- ¼ cup of mayonnaise
- ¼ cup of sour cream
- ½ cup of mozzarella cheese, shredded
- 6 ounces of frozen spinach, thawed and drained
- 2 teaspoons of garlic powder
- Salt
- Pepper
Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together all the ingredients except the mozzarella.
Place the dip in a large baking dish and top with mozzarella. Bake for 20 minutes until the dip is melty and warm.
Serve warm with crackers, baguettes or veggies.
