Thai Green Curry Pulled Pork ‘Buddha Bowl’

This Thai Green Curry Pulled Pork Buddha Bowl is a slow cooker stallion!

We’re veering into warmer weather here in mid-May in New York City, but the nights still have a bit of a chill to them. That’s why making a slow cooker dish like this Thai green curry pulled pork is a smart move! 

I’ve been seeing ‘buddha bowls’ all over Instagram and Pinterest lately and thought it looked like a fun recipe to play around with.

What’s a ‘buddha bowl’,  you ask? Put simply, it’s any dish that encompasses a protein, starch and vegetable that is – you guessed it!- served in a bowl. 

They’re simple to make, comforting, healthy, versatile and (obviously the most important) oh so pretty. I mean, this IS Instagram we’re talking about here. Ugly food need not apply. 

This Thai green curry pulled pork isn’t a big, hearty meal, but it will warm you right down to your bones.

It’s the perfect dish to have while there’s still a nip in the air. 

The instructions for this thai green curry pulled pork calls for slow-cooking that pork for up to 6 hours, but don’t be scared. This is slow-cooker territory, so it’s a set-it and forget-it kind of meal. Green Curry itself is relatively simple, especially if you opt for using a packaged curry sauce. I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. that charred

Thai green curry itself is simple enough to make, especially if you opt for using a packaged or jarred curry sauce.

I love to jazz mine up with charred vegetables, cooked with little to no oil on the stovetop until they start to blacken. That charred flavor adds a depth to the vegetables that holds up well to the spicy kick in the curry sauce. 

Even the curry out with the cool smoothness of coconut milk, serve it with slow-cooked pulled pork, some hot white rice and a side of garnishes, and you’ve got a fancy cooking meal that’s even better than takeout but required little to no effort on your end. 

I like to call that a win! Enjoy this thai green curry pulled pork on those cool nights while they’re still here!

 

Thai Green Curry Pulled Pork in the slow cooker isn't a big hearty dish. Served with white rice, veggies & garnishes, it's simple and fresh-tasting.
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Thai Green Curry Pulled Pork Buddha Bowl
Prep Time
20 mins
Cook Time
5 hr 30 mins
 
Author: Ruthy Kirwan
Ingredients
  • 4 tablespoons green curry paste
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon peanut oil
  • 1 bell pepper , seeds and ribs removed, sliced into strips ½” wide
  • 2 cup snow peas
  • 2 cloves garlic , smashed with the side of a knife
  • 14 oz can coconut milk
  • 1 lb pork loin or shoulder
  • Cooked rice , for serving
  • For garnish:
  • Fresh cilantro , stems removed and roughly chopped
  • Red chiles , chopped or sliced
Instructions
  1. Add the curry paste to a medium-sized saucepan and cook over medium heat for 2-3 minutes, or until it is fragrant and the color is beginning to deepen.
  2. Add the paste to the slow cooker, then return the pan to the heat. Deglaze the pan with ¼ cup of water, scraping up as much from the bottom of the pan as you can. Add this to the slow cooker, also.
  3. Wipe the pan clean and add the peanut oil, heating until shimmering. Add the ginger, bell pepper and snow peas and cook, stirring occasionally, until the vegetables have started to brown.
  4. Place the vegetables, coconut milk and pork in the slow cooker and add the lid. Cook on low for 6 hours or on high for 6.
  5. When the pork is done cooking, shred it gently in the sauce. Stir everything in the slow cooker until combined, then serve on top of cooked white rice, with fresh cilantro and sliced chiles for garnish.

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Apple and Sausage Chili in the Slow Cooker

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Easy Spanish Omelette

The Spanish omelette (“tortilla”) is the perfect weeknight meal, and it’s even better the next day as leftovers!

My husband introduced me to Spanish omelettes (also known as tortillas) years ago when we were first dating, and I fell for them immediately.

Unlike a flat Mexican tortilla, a Spanish tortilla is a thick omelet, made with thinly sliced potatoes and diced onions and sometimes peas and garlic. To make a traditional Spanish omelette, you flip the entire omelette halfway through cooking by inverting it onto a plate and then sliding the omelet off the plate and back onto the pan to finish cooking.

It’s a trick that works perfectly when it works… and ends up in disaster when it doesn’t! In the recipe below, I’ll walk you through two different styles; one with the inverted flip if you’re the adventurous sort, and the other if you feel like just slipping the Spanish omelette into the oven so it can finish cooking there instead.

The “flip” might sound complicated, but it’s not! This is such an easy recipe and it a PERFECT weeknight dinner. I usually serve my Spanish omelette with a bit of mayo, some salad and a hunk of crusty bread. It makes fabulous leftovers, too.

The recipe’s there, after the jump! (more…)

17 Easy Sheet Pan Dinners for Busy Nights

Sheet pan dinners are the ultimate one-&-done weeknight cooking! Check out this handy list, including healthy recipes for chicken, pork, & vegetarian ideas.

Sheet pan dinners are the ultimate in one-and-done cooking.

I am having a total love affair with sheet pan dinners lately! It honestly doesn’t get much easier than this when you’re looking for a quick and easy meal, especially one that requires little cleanup and little prep work.

For a good sheet pan dinner, you need exactly the following:

  • a rimmed sheet pan
  • approximately 30 minutes
  • an oven
  • some sort of protein, seasoning, and vegetables and/or starch

THAT’S IT. Boom- dinner done. I love it.

A few weeks ago you may remember I shared this 20-Minute Sheet Pan Korean BBQ Salmon and Bok Choy. It is easily one of the most popular recipes I’ve published on the site so far and is getting repinned like crazy on Pinterest!

I’m guessing that’s because it checks every other box when you’re looking for quick meals: ease of use, quick and simple, kid-friendly, healthy-ish, and tasty. My other sheet pan recipe, Loaded Sheet Pan Cauliflower Nachos, is already one of the most popular recipes on the site. I’m not surprised!

(psst- download this free bonus list!) 

One thing I really love about sheet pan dinners is that they are crazy customizable and versatile.

That’s two things that are so important when you’re a busy person looking to get food on the table, pronto. Get a decent protein and seasoning together, and you can pretty much use whatever veggie or starch you’ve got lying around to round out the meal. And I’m all about repurposing those old ingredients before they need to get tossed, right?

Want to hop the sheet pan dinner train? Check out this handy printable I designed down below, with 10 awesome ‘no-recipe’ ideas for throwing together your own sheet pan dinners on the fly.

If you’re a subscriber to Percolate, you likely have (and love!) my ’14 ‘No-Recipe’ Dinner Ideas’ printable hanging in your kitchen (if not, check it out!). Think of this handy collection of sheet pan dinners as the companion to that printable. Print it off and hang it up, snap a photo, screenshot it, whatever your jam; just use it to get your dinner on the table tonight super fast and crazy easy.

PLUS! Check out these awesome sheet pan dinners from around the foodie-webs.

One-Pan Balsamic Chicken Veggies from Chelsea’s Messy Apron

17 Sheet Easy Sheet Pan Dinners for Busy Nights (Sweet Balsamic Chicken and Veggies from Chelsea's Messy Apron)

Ranch Pork Chops and Potatoes from Jo Cooks

17 Easy Sheet Pan Dinners for Busy Nights (Ranch Pork Chops and Potatoes from Jo Cooks)

Chicken Sausage Kalette and Red Onion Sheet Pan Supper from Heartbeet Kitchen

17 Easy Sheet Pan Dinners for Busy Nights (Kalette, Chicken Sausage and Red Onion from Heartbeet Kitchen)

Sheet Pan Ratatouille from Feasting At Home

17 Easy Sheet Pan Dinners for Busy Nights (Ratatouille from Feasting At Home)

Easy One Pan Chicken and Veggies from Oven Struck

17 Easy Sheet Pan Dinners for Busy Nights (One Pan Chicken and Veggie Bake from Oven Struck)

Chicken and Chorizo Traybake from Budget Allergy Kitchen

17 Easy Sheet Pan Dinners for Busy Nights (Easy One Pan Chicken and Veggies from Budget Allergy Kitchen)

Sheet Pan Chili-Lime Chicken Fajitas with Corn and Cilantro Salsa from The Messy Little Kitchen

17 Easy Sheet Pan Dinners for Busy Nights (Sheet Pan Chili and Lime Chicken Fajitas with Corn and Cilantro Salsa from Messy Little Kitchen)

Want more? Don’t forget this handy recipe idea list – it’s free for subscribers!

Steak Sandwich with Crispy Fried Onions, Melty Cheese and Hot Mayo

Melty cheese, crispy fried onions, meltingly tender steak, spicy mayo; this sandwich has it all! Plus, it's a great way to use up leftover steak.

Melty cheese, crispy fried onions, meltingly tender steak, and spicy mayo; this sandwich has it all!

Tossing the onions in a bit of cornstarch prior to frying helps them crisp up a little faster, adding a bit of crunch to this slightly spicy steak sandwich. Add as much or as little cheese as you want, or as much or as little hot sauce to the mayonnaise as you want. If you prefer your bread on the crisper side, pop it in the toaster prior to putting the steak sandwich in the oven.

This is a great, filling steak sandwich that’s perfect for a lazy weeknight meal or a slightly decadent lunch! When we make steaks on the grill or in the cast iron pan at home, I like to make a little extra and slip it into the fridge. That way, this sandwich can come together even faster.

Melty cheese, crispy fried onions, meltingly tender steak, spicy mayo; this steak sandwich has it all! Plus, it's a great way to use up leftover steak.
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Cheesy Fried Onion Steak Sandwich with Hot Mayo
Ingredients
for the steak:
  • 1 6-8 oz rib eye or sirloin steak , cooked medium rare to medium
  • 1 tablespoon olive oil
  • salt and pepper , to taste
for the fried onions:
  • 1 small onion , thinly sliced (about 1/2 cup)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon olive oil
for the mayonnaise:
  • 1 teaspoon hot sauce
  • 3 tablespoons mayonnaise
for the sandwich:
  • 2 slices crusty bread
  • 2-4 slices white cheddar cheese (about 4 oz)
Instructions
make the steak:
  1. Preheat the oven to 450*F.
  2. In a cast iron pan or nonstick, ovenproof skillet, heat the olive oil until shimmering. Sprinkle the steak evenly on both sides with salt and pepper, and add to the pan. Sear each side of the steak until a golden brown crust appears, about 3-4 minutes a side. Finish the steak in the oven to the desired stage of doneness, about 3-5 minutes. Remove and let rest until ready to slice.
Make the onions:
  1. In a cast iron pan or nonstick skillet, heat the olive oil until shimmering.
  2. Add the onions and cornstarch to a small bowl and toss to coat.
  3. Fry the onions in the olive oil until cooked through and crispy, about 4-5 minutes.
  4. Remove and let rest until cool enough to handle.
Make the mayonnaise:
  1. Mix together the hot sauce and mayonnaise in a small bowl. Any mayo leftover will keep in the fridge, tightly covered, for up to one month.
Make the sandwich:
  1. Layer the mayo on both sides of the bread, top with steak and fried onions. Layer with cheese.
  2. Line a sheet pan with aluminum foil and bake the sandwich, open faced, until the cheese melts and is bubbly.

P.S. Are you guys on Yummly? I’ve been adding my recipes into my recipe box and I hope you are, too! If you want more information about Yummly and how it works, check it out here. It’s like Google for recipes, and I’m loving it!

You might also like: 

30 Minute Spinach Lasagna Roll-Ups

Naan Pizza 6 Ways

Your ‘Must-Have’ Kitchen Gadget Arsenal

Melty cheese, crispy fried onions, meltingly tender steak, spicy mayo; this sandwich has it all! Plus, it's a great way to use up leftover steak.

Spaghetti Squash Casserole

A spaghetti squash casserole with only 6 ingredients – and two of them are cheese? Yes please, sign me right up! 

If you’re a Percolate newsletter subscriber, then you might remember when I shared this handy kitchen hack about how to slice open a large squash without chopping your whole hand off in the process.  You’re gonna want to remember that tip because it’s going to come in sooo handy with this recipe: Extra Cheesy Spaghetti Squash Casserole.

If you haven’t hopped on the spaghetti squash train yet, you are seriously missing out.

Spaghetti squash is pretty much just what it sounds like; squash that, once roasted, can be scraped clean in long strands that resemble spaghetti noodles. It’s super flavorful and crazy good for you; spaghetti squash is packed full of B vitamins, omega-3 and omega-6 healthy fats, fiber, and is low in calories.

Spaghetti squash’s banging nutritional facts count just a little bit more when you see my recipe this week, which has added butter and two types of cheese. Hey, we can afford it, right? The last few weeks I’ve shared healthy versions of standard recipes in Spinach Lasagna Roll-Ups and Veggie Skillet Chili, so this week we can let ourselves live a little.

This spaghetti squash casserole technically counts as a weeknight meal, since the dish itself comes together in under 30 minutes.

However, spaghetti squash needs to roast in the oven for about 45 minutes to an hour before you can remove those delicious strands. On a busy weeknight, I’m betting you ain’t got time for that. So I recommend roasting the squash one night and making the casserole the next. Or, if you’re feeling like truly giving your future self a high five, roast a couple of squashes and then freeze the cooked strands. They’ll keep for up to three months in the freezer when tightly covered.

A spaghetti squash casserole that's only 6 ingredients - and two of them are cheese? Yes please, sign me up! This casserole makes a great weeknight meal.
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Spaghetti Squash Casserole
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hrs 5 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
To roast the spaghetti squash
  • 1 large spaghetti squash about 2-3 pounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
for the casserole
  • 4 cups cooked spaghetti squash see instructions below
  • 2 cups (8 oz) sliced mushrooms
  • 1/4 cup melted butter
  • 2 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shredded gouda
Instructions
to roast the spaghetti squash:
  1. Preheat the oven to 400*F. 

  2. Slice the spaghetti squash in half and lay the open slices on a sheet pan lined with aluminum foil, skin side down.
  3. Evenly drizzle the spaghetti squash with olive oil.
  4. Evenly sprinkle the spaghetti squash with salt.

  5. Remove the squash and set aside until cool enough to handle. Use a fork to scrape the longs strands of squash from the inside, leaving only the skin behind.

to make the casserole:
  1. Preheat the oven to 350*F. 

  2. In a large bowl, combine the spaghetti squash, mushrooms, butter, garlic and parmesan cheese. Toss to combine.
  3. Pour the mixture into a large ovenproof casserole dish, at least 4QTs (9"x13")
  4. Top the spaghetti squash mixture with the shredded gouda cheese, spreading the cheese evenly.
  5. Bake 15-20 minutes, until the mushrooms have cooked through and the melted cheese has lightly browned and is bubbling.
  6. Remove and let cool slightly before serving.
  7. Roast the spaghetti squash for 35-50 minutes, depending on the size of the squash. The squash is ready when the insides are soft and fork tender.

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Veggie Skillet Chili

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Caring for Your Cast Iron Pan

20 Minute Sheet Pan Korean BBQ Salmon with Bok Choy

Sheet pan dinners rock my world, especially this Sheet Pan Korean BBQ Salmon recipe. It comes together in 20 minutes and makes a perfect weeknight dinner! 

I tested this Sheet Pan Korean BBQ Salmon with Bok Choy three times while getting it ready to post here.  Each time I was thankful for how ridiculously easy a good sheet pan dinner can be. Toss the ingredients on the pan, add some seasonings, place in a hot oven. Eat.

Ugh, I just love how simple it is.

You can use any cut of salmon with this Korean BBQ sauce, as long as it’s cleaned beforehand. Although, I wouldn’t recommend using a whole, cleaned salmon. The really good flavor comes from seasoning the flesh with the sweet and salty sauce. I tested this recipe with salmon steaks (in the photo below) and also with a whole side of fileted salmon, and each type of cut worked great.

The sauce in this sheet pan Korean BBQ salmon recipe is inspired by bulgogi, a traditional Korean bbq dish and one that I’ve fallen in love with recently. It’s a combo of salty and sweet, and fresh and spicy. Not only does it whip up crazy fast but it adds a ton of flavor to both the salmon and the bok choy.

Here’s a good tip if you’re using a salmon filet with the skin on one side: heat the sheet pan in the oven beforehand to help crisp the skin! Drizzle the sheet pan with some peanut or olive oil, then put it in the oven while the oven heats. Make the Korean BBQ sauce while you wait. Once the oven is heated, remove the hot pan carefully from the oven and lay the fish, skin side down, on the pan. Add the bok choy, then drizzle and brush on the sauce, and cook as directed.

This easy sheet pan Korean BBQ Salmon recipe is inspired by bulgogi. It's salty, sweet, fresh and spicy, whips up crazy fast and adds a ton of flavor.
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Sheet Pan Korean BBQ Salmon and Bok Choy
Ingredients
  • 1 salmon filet or steak , about 10-12oz/310 grams
  • 1-2 large head of bok choy , ends trimmed
  • 3 tablespoons soy sauce (45 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 2 tablespoons brown sugar (60 ml)
  • 1 tablespoon fresh minced ginger (15 ml)
  • 2 cloves minced garlic
  • 1 teaspoon fresh black pepper (5 ml)
Instructions
  1. Preheat the oven to 400*F. If you're using a salmon filet with the skin on and would like to crisp the skin during cooking, add 1-2 tablespoons olive or peanut oil to a sheet pan and place the pan in the oven while you ready the rest of the meal.
  2. In a small bowl, combine the soy sauce, sesame oil, brown sugar, ginger, garlic, and pepper. Whisk with a fork to combine.
  3. Remove the hot sheet pan from the oven and carefully add the salmon, skin down. Arrange the bok choy next to the salmon. Brush the salmon with 2/3 of the soy sauce mixture, then drizzle the bok choy with the remaining sauce.
  4. Place the pan in the oven and roast for 12-15 minutes, or until the salmon is cooked through and translucent in the center.
  5. Serve hot.