Chef Mia

Ranch Pasta Salad

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Ranch Pasta Salad

  • Author: Chef Mia
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Description

This Ranch Pasta Salad makes the best easy side dish!

Ingredients

Scale
  • 12 oz tri color rotini pasta
  • 1 red bell pepper (finely diced)
  • 1 medium cucumber (diced)
  • 1 ½ cups broccoli florets (finely diced )
  • 8 oz sour cream
  • ½ cup mayo
  • 1 oz packet ranch seasoning

Instructions

  1. Salt the pasta water and cook the tri color rotini according to the package instructions to al dente. Once it is done, drain it immediately and rinse with cold water.
  2. Add the bell pepper, cucumber, broccoli, and rotini to a large serving bowl.
  3. In a small bowl, combine the mayo, sour cream, and ranch seasoning to make the creamy ranch dressing.
  4. Stir the ranch dressing into the pasta and veggies until combined. Salt to taste, if necessary.
  5. Refrigerate for 1-2 hours before serving. Pasta salad tastes best chilled but will dry out if you leave it too long. You can also stir in more ranch dressing before serving if needed.
  6. Store leftovers covered in the fridge and enjoy within 3-4 days.

Creamy Pasta Salad

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Creamy Pasta Salad

  • Author: Chef Mia
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Description

This creamy pasta salad is loaded with peas, crispy bacon, and noodles, all covered in a smooth and creamy dressing. It’s a perfect side dish for any dinner, potluck, or barbecue.

Ingredients

Scale
  • 12 oz small pasta noodles
  • 2 cup frozen peas ((thawed))
  • 12 oz thick cut bacon ((cooked and chopped))
  • 1/2 cup freshly grated parmesan cheese
  • 3/4 cup mayonnaise
  • 2 TBS olive oil
  • 1 TBS apple cider vinegar
  • 1 tsp granulated sugar ((to taste))
  • 1 tsp salt ((to taste))
  • 1/2 tsp garlic powder ((to taste))
  • 1/2 tsp onion powder ((to taste))
  • 1/4 tsp black pepper ((to taste))

Instructions

  1. Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
  2. While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
  3. In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
  4. Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
  5. Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.

Bok Choy and Mushroom Stir Fry

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

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Bok Choy and Mushroom Stir Fry

  • Author: Chef Mia
Print Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

Ingredients

Scale
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (, cut to large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (, halved (or quartered if the size is too big))
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (, minced)
  • 1 thumb ginger (, minced)
  • 2 green onions (, sliced)

Instructions

  1. Mix the sauce ingredients in a small bowl and set aside.
  2. Add the slurry ingredients in a small bowl and stir to mix well.
  3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
  4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
  5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
  6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

Bok Choy and Mushroom Stir Fry

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bok Choy and Mushroom Stir Fry

  • Author: Chef Mia
Print Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

Ingredients

Scale
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (, cut to large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (, halved (or quartered if the size is too big))
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (, minced)
  • 1 thumb ginger (, minced)
  • 2 green onions (, sliced)

Instructions

  1. Mix the sauce ingredients in a small bowl and set aside.
  2. Add the slurry ingredients in a small bowl and stir to mix well.
  3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
  4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
  5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
  6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

Bok Choy and Mushroom Stir Fry

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bok Choy and Mushroom Stir Fry

  • Author: Chef Mia
Print Recipe

Description

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

Ingredients

Scale
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce ((or regular oyster sauce))
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (, cut to large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (, halved (or quartered if the size is too big))
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (, minced)
  • 1 thumb ginger (, minced)
  • 2 green onions (, sliced)

Instructions

  1. Mix the sauce ingredients in a small bowl and set aside.
  2. Add the slurry ingredients in a small bowl and stir to mix well.
  3. Heat 1/4 cup water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
  4. Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and theres no juice left in the pan.
  5. Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
  6. Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

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