Easy Pad Thai

pad_thai

Howdy ya’ll. And happy Hump Day! If you haven’t seen the Geico Hump Day Camel commercial, check it out: http://www.youtube.com/watch?v=kWBhP0EQ1lA

Ahhh, so cute! Brings me back to last winter, when I was in Lanzorate visiting my dad. And making friends with camels: http://eatcleanwithkate.com/eating-adventures-abroad-lanzarote-spain/

Alright, moving off the camel subject…

We survived the coldest time of the year! (Or at least I hope that’s the coldest it will get!) Here in MN, we had not one, but two school days off due to the cold. That’s like, unheard of. I would say I’m not complaining, but we’ll be making one of those days up. You see, you can’t have two snow days and get away with it! :)

The weather finally warmed up a bit last weekend. We met out with some friends for dinner Friday night, and caught a band with some other friends Saturday night. And Sunday? Sunday I taught my first Healing through Food workshop at Yoga Sol, the donation-based yoga studio I teach at in NE Mpls. It was nerve wracking (yet super exciting!). If you live in the Minneapolis area, check it out! www.yoga-sol.com

And after consuming red meat 3 nights in a row last week/weekend (beef short ribs, tacos, and skirt steak – oh my!), I’ve been on a vegetarian kick so far this week. Eggplant Lasagna Monday night, and Pad Thai last night.

Mmm…Pad Thai, one of my favorite dishes. Here’s why Pad Thai ranks up there for me:

1) I love rice noodles. Loooove rice noodles.

2) You get to add your own toppings. Kind of like “create your own pizza”, but “create your own pad thai”.

3) It’s an easy vegetarian (not to mention gluten-free!) dish.

4) Did I mention I love rice noodles?

I have made Pad Thai many a times in the past. And although I love the dish itself, the “Pad Thai” sauce is one of my least favorite things to make. This time however, I kept it simple (i.e. no Tamarind nightmares – not that I’m totally against the stuff). And it worked.

Here’s my easy, no fuss, Pad Thai recipe.

Pad Thai

Ingredients:

8 oz. rice noodles, cooked according to directions (al dente) and drained

2 eggs, beaten

2 cloves garlic, minced

2 TBSP peanut oil

1 lime (for juice) + 1 lime (for garnish)

1/3 cup fish sauce

3 TBSP sugar (palm sugar recommended)

splash rice wine vinegar

Sriracha hot sauce, to taste

4 green onions, sliced thinly

1/4 cup cilantro leaves

1/2 cup peanuts, crushed or chopped

Directions:

1) While noodles are cooking/soaking (depending on directions), combine fish sauce, sugar, hot sauce, rice vinegar, and lime juice in bowl. Whisk until sugar dissolves.

2) In large sauté pan or wok over medium-high heat, sauté garlic in oil until fragrant, about 30 seconds.

3) Pour in eggs. Using rubber spatula, stir until scrambled.

4) Add in noodles. Pour sauce over slowly, tossing to coat noodles.

5) Add half of green onions, cilantro, and peanuts. Toss to combine.

6) Serve with remaining cilantro, green onions, peanuts, and lime wedges.

7) Enjoy!

NOTE: You can adjust the combination of fish sauce and sugar to your taste preference (salty vs. sweet). I always suggest you taste as you go and add/subtract as necessary!

pad_thai Sooo delicious.

Easy Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
An easy, no-fuss Pad Thai. Gluten-free and delicious!
Ingredients
  • 8 oz. rice noodles, cooked according to directions (al dente) and drained
  • 2 eggs, beaten
  • 2 cloves garlic, minced
  • 2 TBSP peanut oil
  • 1 lime (for juice) + 1 lime (for garnish)
  • ⅓ cup fish sauce
  • 3 TBSP sugar (palm sugar recommended)
  • splash rice wine vinegar
  • Sriracha hot sauce, to taste
  • 4 green onions, sliced thinly
  • ¼ cup cilantro leaves
  • ½ cup peanuts, crushed or chopped
Instructions
  1. While noodles are cooking/soaking (depending on directions), combine fish sauce, sugar, hot sauce, rice vinegar, and lime juice in bowl. Whisk until sugar dissolves.
  2. In large sauté pan or wok over medium-high heat, sauté garlic in oil until fragrant, about 30 seconds.
  3. Pour in eggs. Using rubber spatula, stir until scrambled.
  4. Add in noodles. Pour sauce over slowly, tossing to coat noodles.
  5. Add half of green onions, cilantro, and peanuts. Toss to combine.
  6. Serve with cilantro, green onions, peanuts, and lime wedges.

Real Recipe: Meatball Sandwiches

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Earlier this week I was home sick. And when I say “sick” I really mean that my head was pounding and I was inexplicably tired. I slept until 11 (after getting up to put a sub request in!), and then again from 1:30-4:30. And then I finally I pulled myself together and mustered up enough energy to go to the grocery store. During my awake hours (which weren’t many!) I got to trolling through Pinterest and came across a Udi’s Gluten-free Meatball Sub post. And man, did it look d-e-licious. So I did a little browsing, and came up with Rachel Ray’s meatball sub recipe (I think I’ve made meatballs once before, and they were lamb meatballs wayyy back in college!).

And boy, were these bad boys good! Juicy meatballs packed full of flavor. Oooey gooey provolone cheese bubbling on top. And tomato sauce with just the right amount of kick. Sure to be a crowd-pleaser! :)

Meatball Sandwiches

Adapted from Rachel Ray’s Meatball Subs http://www.foodnetwork.com/recipes/rachael-ray/meatball-subs-recipe/index.html

Ingredients:

For meatballs:

1 1/2 lbs. ground beef (I used 80/20 Organic beef)

1 egg, beaten

1 cup Italian breadcrumbs (can use gluten-free)

1/2 cup Parmesan cheese, grated

1 medium onion, diced

5 cloves garlic, minced

2 tsp. Worcestershire sauce

1/4 cup Italian (flat-leafed) parsley, roughly chopped

salt and pepper

1 tsp red pepper flakes

For sauce:

2 tbsp olive oil

1 can (28 oz) crushed tomatoes

5 cloves garlic, minced

1/4 cup Italian (flat-leafed) parsley, roughly chopped

1/4 cup fresh basil, roughly chopped

2 pinches of sugar (turbinado or other favorite)

1 tsp dried oregano

salt and pepper, to taste

For subs:

4 sub rolls (I used Udi’s gluten-free hotdog buns and a banquette for the bf)

provolone cheese slices

basil, torn into small pieces

Directions

For the meatballs:

1) Preheat oven to 450 degrees

2) Place meat in medium mixing bowl, create indent in center of meat

3) Place all other meatball ingredients into indent and mix until ingredients are combined (but not over mixed)

3) Create 12 meatballs

4) Place meatballs into greased or non-stick baking pan or sheet

5) Bake for approx. 20 minutes or until inside is no longer pink (no hotter than 155 degrees internal temperature)

 For the sauce:

1) While meatballs cook, saute the onions and garlic until fragrant (approx. 30 seconds to 1 minute) in a saucepan over medium heat

2) Add herbs and crushed pepper, stir to coat with oil

3) Add tomatoes, season with salt and pepper (to taste)

4) Bring sauce to a boil, reduce heat and simmer until meatballs are done

For the subs:

1) On a baking sheet, lay out buns

2) Cover both sides (facing up) with thin layer of sauce

3) Place meatballs on one layer and cover with more sauce

4) Layer slices of cheese on top of meatballs (or on other side of bun, as shown below!)

5) Broil for 2-3 minutes or until cheese is melted and starting to brown!

6) Enjoy!

meatball_sub_text

Meatball Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Delicious meatball subs great for the whole family or your next get-together!
Ingredients
  • For meatballs:
  • 1½ lbs. ground beef (I used 80/20 Organic beef)
  • 1 egg, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 2 tsp. Worcestershire sauce
  • ¼ cup Italian (flat-leafed) parsley, roughly chopped
  • salt and pepper
  • 1 tsp red pepper flakes
  • For sauce:
  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 5 cloves garlic, minced
  • ¼ cup Italian (flat-leafed) parsley, roughly chopped
  • ¼ cup fresh basil, roughly chopped
  • 2 pinches of sugar (turbinado or other favorite)
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • For subs:
  • 4 sub rolls (I used Udi's gluten-free hotdog buns and a banquette for the bf)
  • provolone cheese slices
  • basil, torn into small pieces
Instructions
  1. For the meatballs:
  2. ) Preheat oven to 450 degrees
  3. ) Place meat in medium mixing bowl, create indent in center of meat
  4. ) Place all other meatball ingredients into indent and mix until ingredients are combined (but not over mixed)
  5. ) Create 12 meatballs
  6. ) Place meatballs into greased or non-stick baking pan or sheet
  7. ) Bake for approx. 20 minutes or until inside is no longer pink (no hotter than 155 degrees internal temperature)
  8. For the sauce:
  9. ) While meatballs cook, saute the onions and garlic until fragrant (approx. 30 seconds to 1 minute) in a saucepan over medium heat
  10. ) Add herbs and crushed pepper, stir to coat with oil
  11. ) Add tomatoes, season with salt and pepper (to taste)
  12. ) Bring sauce to a boil, reduce heat and simmer until meatballs are done
  13. For the subs:
  14. ) On a baking sheet, lay out buns
  15. ) Cover both sides (facing up) with thin layer of sauce
  16. ) Place meatballs on one layer and cover with more sauce
  17. ) Layer slices of cheese on top of meatballs (or on other side of bun, as shown below!)
  18. ) Broil for 2-3 minutes or until cheese is melted and starting to brown!
  19. ) Enjoy!

Baked Macaroni and Cheese

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So Fall is officially under way. And this past week, it’s been the rainy, cold Fall we all know and love (ok ok, maybe love isn’t the word I’m looking for!). Of course I prefer the sunny, crisp, beautiful fall days (especially this one pictured here!). Due to this week’s weather however, I’ve been fantasizing about living in Australia, or California, or basically anywhere that sees more warmth than we do here in MN!

However there are some fun things associated with Fall. Like drive up to the north shore (or down to the valley!) to see the great fall colors. Or go for hikes in the perfect fall weather. Or visit the apple orchard. Or partake in a Halloween themed event around the Twin Cities. See, it’s not all bad. One of my favorite things to do is attend the Autumn Brew Review put on by the Minnesota Craft Guild Brewers (http://www.mncraftbrew.org/events/abr). It’s basically a big conglomerate of breweries from around the U.S., all in one place ready to strut (pour) their stuff. There are also a handful of food trucks from the Twin Cities area. Which is a good thing, because there is only so much beer you can consume without needing a little food!

Our group lucked out too. As the event was winding down, one of the reps gave us 5 free cases of beer so she didn’t have to travel with them back to Wisconsin. How nice is that?! They do, however, get heavy after awhile :)

beer

And not to mention, cold rainy days are the perfect excuse to make something warm and comforting. Like this Macaroni and Cheese. After being outside in the cold all week, all I could think about yesterday (after coaching a game in the rain, of course), was making some homemade Mac n Cheese for dinner. And not just boxed Macaroni and Cheese (see my favorites here!), but the real, homemade, gooey-in-the-middle, crunchy-on-the-top kind of stuff. So that’s exactly what we did! It’s easy to make this dish gluten-free too. Just use gluten-free noodles and bread crumbs. We made ours with whole-wheat elbows and the breadcrumbs we had in the house. It turned out perfect!

3-Cheese Macaroni and Cheese

(adapted from Emeril’s Mac and Cheese with 4 Cheeses recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/macaroni-with-4-cheeses-recipe/index.html

Ingredients:

1 pound elbow macaroni (can use gluten-free)

2 cups half and half (can use whole or 2% milk)

2 cups sharp cheddar cheese, shredded

1/2 cup smoked gouda cheese (can substitute for other favorite such as havarti, fontina, or parmesan), shredded

1 cup gruyere cheese, shredded

2 cloves garlic

1/2 cup bread crumbs (can use gluten-free)

5 TBSP butter

4 TBSP flour (can substitute brown rice flour)

1 tsp ground white pepper

1 tsp hot sauce (or to taste)

1 tsp salt (or to taste)

1 tsp Essence or Creole seasoning (optional) – see note below on how to make own

Directions:

What to do before you start:

Preheat oven to 350 degrees. Grease 3-quart baking dish. Combine three cheeses (minus 1/2 cup cheddar) into bowl. Mix breadcrumbs with Essence seasoning in small bowl.

And then: 

In a large saucepan, bring water to a boil. Cook noodles until VERY al dente (about 5 minutes) or until they just lose their crunch.

When noodles are done, drain and put back into pot. Add 1 TBSP butter and press garlic over noodles (or mince and toss in). Stir to combine.

Melt the remaining butter (4 TBSP) on low in saucepan. Once melted, add in flour and continuously stir for approx. 3-5 minutes (or until mixture has thickened and turns golden). Now you’ve got a roux (pronounced “rew”)!

Once roux is made, turn heat up to medium and slowly add half-and-half (or milk), stirring frequently for approx. 5-6 minutes or until mixture is a thick consistency. Now you’ve got a béchamel sauce!

Add salt, pepper, hot sauce, and 1/2 cup of the cheddar cheese to sauce. Stir until cheese is melted in. Taste and adjust seasoning as needed. Once finished, pour sauce onto noodles and toss to combine.

Pour approx. 1/3 of noodles into dish, cover with 1/3 of cheese mixture. Repeat until all noodles and cheese are used up. Top with breadcrumbs.

Bake for 35-45 minutes (depending on oven of course!) or until bubbly and golden brown on top.

Enjoy!

And if you’re making your own Essence, here’s what you’ll need:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-creole-seasoning-recipe2/index.html?oc=linkback

macaroni and cheese

Next time, I’m adding bacon….mmm bacon.

Macaroni and Cheese
 
Creamy on the inside, crunchy on top! A perfect fall or winter comfort food dish! Make with whole-wheat or gluten-free products to customize.
Ingredients
  • 1 pound elbow macaroni (can use gluten-free)
  • 2 cups half and half (or whole or 2% milk)
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup smoked gouda cheese (can substitute for other favorite such as havarti, fontina, or parmesan), shredded
  • 1 cup gruyere cheese, shredded
  • 2 cloves garlic
  • ½ cup bread crumbs (can use gluten-free)
  • 5 TBSP butter
  • 4 TBSP flour (can substitute brown rice flour)
  • ½ tsp ground white pepper
  • ½ tsp hot sauce (or to taste)
  • ¾ tsp salt (or to taste)
  • 1 tsp Essence or Creole seasoning (optional) - see note below on how to make own
Instructions
  1. What to do before you start:
  2. Preheat oven to 350 degrees. Grease 3-quart baking dish. Combine three cheeses (minus ½ cup cheddar) into bowl. Mix breadcrumbs with Essence seasoning.
  3. And then:
  4. In a large saucepan, bring water to a boil. Cook noodles until VERY al dente (about 5 minutes) or until they just lose their crunch.
  5. When noodles are done, drain and put back into pot. Add 1 TBSP butter and press garlic over noodles (or mince and toss in). Stir to combine.
  6. Melt the remaining butter (4 TBSP) on low in saucepan. Once melted, add in flour and continuously stir for approx. 3-5 minutes (or until mixture has thickened and turns golden). Now you've got a roux (pronounced "rew")!
  7. Once roux is made, turn heat up to medium and slowly add half-and-half (or milk), stirring frequently for approx. 5-6 minutes or until mixture is a thick consistency. Now you've got a béchamel sauce!
  8. Add salt, pepper, hot sauce, and ½ cup of the cheddar cheese to sauce. Stir until cheese is melted in. Pour onto noodles and toss to combine.
  9. Pour approx. ⅓ of noodles into dish, cover with ⅓ of cheese mixture. Repeat until all noodles and cheese are used up. Top with breadcrumbs.
  10. Bake for 35-45 minutes (depending on oven of course!) or until bubbly and golden brown on top.

Real Recipe: Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

Something happened to me the other day that has never happened before. The bf not only agreed to, but suggested, that we make a meal for dinner that didn’t, wait for it…wait for it…include meat! Yes, you read that right. The meat-eating man that I love suggested a vegetarian meal for dinner. Just not too long ago I couldn’t convince him to partake in Meatless Monday (mind you, I was eating “meatless” every day before we lived together). Don’t get me wrong though, I wouldn’t change the mediocre vegetarian life I was living for the deliciousness I am now enjoying. However, I do think you can have both. Delicious and meat-free.

Mushroom and Asparagus Risotto is both those things. I pretty much love all types of risotto, so this was right up my alley. We had never ventured into making our own risotto before (or at least I hadn’t, not from scratch anyway), and honestly, it was easier than expected. We didn’t burn anything. :)

Mushroom and Asparagus Risotto

(adapted from Alton Brown’s Wild Mushroom and Asparagus Risotto)

Ingredients:

2 cups Arborio rice

6 cups chicken broth

1 cup dry white wine

2 tablespoons unsalted butter

1 cup finely chopped onion

Salt and freshly ground black pepper (to taste)

1 cup wild mushrooms (sautéed until soft and coarsely chopped)

1 bunch asparagus, roasted and cut into 1-inch pieces (about 2 cups)

1/2 cup grated Parmesan cheese

1/2 cup grated Gruyere cheese

1 teaspoon grated lemon zest

1/2 teaspoon freshly grated nutmeg

Directions:

1) In an medium saucepan, combine chicken broth and white wine. Put a lid and bring to a low simmer.

2) Melt butter in large (approx. 3 to 4-quart) saucepan over medium heat.

3) Add the onions and a pinch of salt and sweat until soft (about 5 minutes).

4) Add the rice and stir. Cook for 3 to 5 minutes or until the grains grains become clear around the edges. Careful not to let the grains or onions brown!

5) Once grains start turning clear around edges, reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is almost completely absorbed into rice. Again, careful to not let the risotto burn!

6) Once absorbed, continue to add liquid in small amounts (cover the rice and continue stirring as before) until all liquid is absorbed.

7) After all the last of the liquid is absorbed, add the sautéed mushrooms and roasted asparagus and stir to combine.

8) Remove from heat and stir in the cheeses, lemon zest, and nutmeg. Season with salt and pepper to taste.

9) Enjoy!

 

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Real Recipe: Mushroom and Asparagus Risotto
Recipe type: Entree
Serves: 4-6
 
A delicious vegetarian risotto.
Ingredients
  • 2 cups Arborio rice
  • 6 cups chicken broth
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • Salt and freshly ground black pepper (to taste)
  • 1 cup wild mushrooms (sautéed until soft and coarsely chopped)
  • 1 bunch asparagus, roasted and cut into 1-inch pieces (about 2 cups)
  • ½ cup grated Parmesan cheese
  • ½ cup grated Gruyere cheese
  • 1 teaspoon grated lemon zest
  • ½ teaspoon freshly grated nutmeg
Instructions
  1. In an medium saucepan, combine chicken broth and white wine. Put a lid and bring to a low simmer.
  2. Melt butter in large (approx. 3 to 4-quart) saucepan over medium heat.
  3. Add the onions and a pinch of salt and sweat until soft (about 5 minutes).
  4. Add the rice and stir. Cook for 3 to 5 minutes or until the grains grains become clear around the edges. Careful not to let the grains or onions to brown!
  5. Once grains start turning clear around edges, reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir often, until the liquid is almost completely absorbed into rice. Again, careful to not let the risotto burn!
  6. Once absorbed, continue to add liquid in small amounts (cover the rice and continue stirring as before) until all liquid is absorbed.
  7. After all the last of the liquid is absorbed, add the sautéed mushrooms and roasted asparagus and stir to combine.
  8. Remove from heat and stir in the cheeses, lemon zest, and nutmeg. Season with salt and pepper to taste.
  9. Enjoy!

Real Recipe: Crockpot BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

Ahh March. Not only is it my birthday month, the month of my favorite holiday (St. Patrick’s Day – and yes, I am Irish!), annnddd the month of spring break, but it’s also March Madness! If the weather were a bit warmer here in MN, I’d say this was my favorite month of the year!

College basketball is by far my favorite sport to watch, so March Madness is obviously my favorite sport viewing time of year. Something about the excitement, the fans, the rivalry! And the brackets of course. Nothing like a little friendly competition among friends. Or family. Or yourself. You get the point :)

Last week I had to pick up the bf from the airport late one night, and thus decided to make something in the crockpot to be ready to eat when we got home. I don’t get to use the crockpot that much, so when I do get to, I’m psyched! I decided to make these BBQ Chicken Sandwiches, and man were they good!

You could also make this recipe completely in the oven, but I’m a bit afraid of leaving the oven on when I leave the house, so I adapted the recipe to work out in the crockpot (I don’t need any more potential “dangers” in the kitchen-ha!).

It’s a perfect thing to make for a lazy afternoon at home, watching basketball and cheering on your favorite team. The crockpot makes it easy to transport to a party as well :)

This was adapted from The Pioneer Woman’s Barbecue Chicken Sandwiches. I love the use of whole garlic cloves on top of the sandwiches, but if they aren’t really your thing you can mince them up before sautéing instead.

Here’s my recipe for some dang good BBQ Chicken sandwiches:

Ingredients:

1 whole cut up chicken

2 TBSP oil

1 whole sweet onion, cut up

10 whole cloves garlic

1 bottle of your favorite bbq sauce

Directions:

Heat oil in large stovetop pot over medium heat. Season chicken with salt and pepper, and sear on all sides until skin is golden brown.

Remove chicken and place on clean plate.

Add onions and garlic and sauté until just softened.

Place chicken and bbq sauce into crock pot. Add in the onions and garlic.

Cook on low for about 3 hours, high for about 1.5 hours, or until chicken is cooked through and falling off bone.

Remove chicken and shred. Return chicken to crock pot. Stir to combine all the saucy goodness with the chicken!

Top your favorite rolls with the mix, and don’t forget to include a few onions and garlic cloves!

Note: We used our favorite bakery’s rolls which are sooo much better than the store-bought ones; fresh and delicious! Buttered and put on the panini gill for a couple minutes to toast them up = perfecto.

 

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Real Recipe: BBQ Chicken Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Delicious barbecue chicken sandwiches, perfect for your next get-together!
Ingredients
  • 1 whole cut up chicken
  • 2 TBSP oil
  • 1 whole sweet onion, cut up
  • 10 whole cloves garlic
  • 1 bottle of your favorite bbq sauce
Instructions
  1. Heat oil in large stovetop pot over medium heat. Season chicken with salt and pepper, and sear on all sides until skin is golden brown.
  2. Remove chicken and place on clean plate.
  3. Add onions and garlic and sauté until just softened.
  4. Place chicken and bbq sauce into crock pot. Add in the onions and garlic.
  5. Cook on low for about 3 hours, high for about 1.5 hours, or until chicken is cooked through and falling off bone.
  6. Remove chicken and shred. Return chicken to crock pot. Stir to combine all the saucy goodness with the chicken!
  7. Top your favorite rolls with the mix, and don't forget a few onions and garlic cloves!

Real Recipe: Pasta Carbonara

Carbonara

I had probably only eaten Carbonara once before the bf and I moved in together, and that was at a restaurant (and probably at the Olive Garden, where I used to work). When he made me Carbonara the first time, I was pleasantly surprised. So delicious! And so easy to make. I now find myself craving it on a semi-regular basis.

The version we make is without cream, but still turns out nice and creamy. Perfect for when you are craving a creamy pasta, but don’t want all the extra fat and calories of a cream based sauce.

This is an easy, quick, and clean dish to share with your loved one!

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Pasta Carbonara

Serves 2-3
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Egg, Wheat
Meal type Main Dish
Occasion Valentines day
A delicious, easy to make Pasta Carbonara that has all the creaminess without the extra fat and calories!

Ingredients

  • 9oz angel hair pasta (preferably fresh)
  • 2 eggs
  • 5 garlic cloves (minced )
  • 2 thick slices bacon or pancetta (diced small)
  • 1 cup parmesan cheese (finely grated)
  • flat-leaf (Italian) parsley (for garnish )
  • salt (to taste)
  • pepper (to taste)
  • oil (for sautéing )

Note

  • Make sure the sauce is prepared before you start
  • Don't forget to reserve some of the pasta water
  • Take the pasta off the heat before whisking in the sauce mixture, otherwise the eggs will scramble!

Directions

Prep
Step 1
Beat eggs in small bowl, mix in cheese. Set aside
Step 2
Set up small cup in sink in order to reserve pasta water when draining noodles
Noodles
Step 3
Bring water to boil, cook pasta al dente according to directions
Sauce
Step 4
As pasta is cooking, sauté bacon until crisp. Add garlic to bacon mixture and sauté until fragrant, about a minute or so
Step 5
Add pasta to bacon/garlic mixture and toss to combine
Step 6
Taking pan off heat, slowly pour in egg/cheese mixture, whisking quickly to prevent the eggs from scrambling
Step 7
Stir in reserved pasta water until pasta reaches desired consistency
Step 8
Top with chopped parsley
Step 9
Enjoy!

Real Recipe: Kate’s Clean Chili

Chili

So, I jinxed myself. After writing my last blog post about how I’m lucky to have not gotten sick these past couple of weeks, with all the traveling and what not, I got sick. Really sick. It came on Wednesday morning, and by the end of the work day, I was feeling miserable. Fever, chills, body aches, sore throat, swollen glands, headache. You know, the whole shebang. I even ate the Chicken Noodle Soup that day for lunch! Guess it doesn’t cure everything :)

Anyway, so after being home all day and eating all the popsicles (Edy’s All-Natural), applesauce (Santa Cruz Organic), honey toast, bananas, and chicken noodle soup I could handle, Thursday night the bf made chili. We figured the heat would help flush out the sickness. Well one can hope, right?

We made this with what we had in the house (I had picked up chilies the night before), without tomato paste or corn flour (two common ingredients in some chili recipes). It turned out to be delicious! Healthy and hearty. Just what I needed.

Here’s the recipe for some deliciously clean chili! Enjoy!

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Kate’s Clean Chili

Serves 6-8
Prep time 20 minutes
Cook time 2 hours
Total time 2 hours, 20 minutes
Meal type Lunch, Main Dish, Soup, Starter
Misc Freezable, Serve Hot
Occasion Casual Party
An easy to make, delicious, hearty, nutritious chili! Perfect for warming up on a cold winter day!

Ingredients

  • 1lb 90% lean ground beef (grass fed or organic if possible)
  • 1 orange bell pepper (organic if possible, chopped )
  • 1 yellow bell pepper (organic if possible, chopped )
  • 1 red bell pepper (organic if possible, chopped )
  • 1 onion (diced )
  • 6 cloves garlic (diced)
  • 2 stalks celery (halved and chopped )
  • 1 can black beans
  • 1 can beans for chili (*a combination of kidney, pinto, and red beans)
  • 1 can crushed tomatoes (28 ounces, preferably organic)
  • 1 jalapeño (roasted and chopped )
  • 1 serrano chili pepper (roasted and chopped )
  • 1 poblano chili (roasted and chopped )
  • 2 chipotle peppers (with adobo sauce, chopped )
  • 1 cup low-sodium chicken stock (organic preferably)
  • 1 cup low-sodium beef stock (organic preferably)
  • extra-virgin olive oil
  • salt (to taste)
  • pepper (to taste )
  • chili powder (to taste)
  • mexican oregano (to taste)
  • cumin
  • paprika
  • onion powder
  • garlic powder

Optional

  • cheddar cheese (grated, for garnish)
  • green onions (for garnish )
  • cilantro (for garnish )
  • sour cream or greek yogurt (for garnish )

Note

*Can be made vegetarian by omitting beef and adding more beans

*Can use sirloin, ground pork, or turkey instead of ground beef

*Can add corn flour to thicken if desired

 

Directions

Step 1
Heat oven to 350. Place jalapeño, serrano, and poblano on baking sheet. Drizzle with oil and sprinkle with salt. Roast until both sides have a nice charred color. Let cool and then chop.
Step 2
Heat oil in large pot. Saute onion, garlic, and chili peppers until softened.
Step 3
Add in bell peppers. Sauté until softened.
Step 4
Season beef with cumin, chili powder, salt, pepper, mexican oregano, onion and garlic powder. Add to pot. Cook until beef has browned.
Step 5
Add in tomatoes and stock. Season to taste. Add in beans.
Step 6
Simmer on low for about two hours, until beef is cooked through and chili has thickened to desired consistency.
Step 7
Top with your favorite garnishes and enjoy!

Make Your Own: Chicken Noodle Soup with Kale

Chicken Noodle Soup

After being out of town 15 of the last 22 days (Lanzarote to see my dad, Philly to see my friend and her new baby, up north for a friend’s wedding, and then an overnight school trip), it is soooo good to be home. And to be writing again on my blog :)

Luckily over these crazy past couple of weeks I have been able to keep healthy. Unfortunately, the flu is making it’s merry way through MN (and other places as well I’m sure!). On my way home from the school trip today, I called the bf to see how he was feeling (he too has been feeling under the weather) and what he wanted to do for dinner. And what better way to feel better then with some delicious homemade chicken noodle soup! So that’s what we made.

But not just any old chicken noodle soup. We added to it’s nutritional content by adding some kale and using spelt egg noodles instead of white ones. Yum yum.

Check it out now (the Funk Soul Brother). Sorry, I had to (for those of you who know that song!) :)

Chicken Noodle Soup

Prep time 15 minutes
Cook time 1 hour, 45 minutes
Total time 2 hours
Allergy Egg, Wheat
Meal type Lunch, Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
A delicious all-natural chicken noodle soup, made with kale and spelt noodles for extra nutrients!

Ingredients

  • 1 whole chicken (cut up into pieces)
  • 2 onions (chopped )
  • 4 carrots (chopped )
  • 4 celery stalks (chopped )
  • extra virgin olive oil
  • head of garlic (whole cloves)
  • 2 bay leaves
  • 8oz egg noodles
  • thyme
  • salt
  • freshly ground pepper
  • paprika
  • rosemary (4 sprigs )
  • 2 kale leaves (roughly chopped )

Note

Note: Substitute wheat or spelt noodles for added protein and fiber.

Directions

Stock
Step 1
Season chicken with paprika, salt, pepper
Step 2
Coat large soup pot with oil, brown chicken
Step 3
When chicken has browned, add in half of the onion, carrots, celery, and garlic. Add in 1 bay leaf and half of rosemary.
Step 4
Add in water (about 2-3 quarts) so that everything is covered, and then let simmer on low for about 1.5 hours (or until chicken is fully cooked and falls apart easily). Skim out impurities (chicken fat) as you go along with a small strainer or spoon.
Step 5
Take out chicken with tongs and peel off skin. Shred chicken, removing bones as you go along.
Step 6
Strain stock into separate pot in order to separate out the vegetables (save if making soup right away). Store in airtight container in fridge for up to a week, or freeze to use at a later time.
Soup
Step 7
Heat up oil (enough to coat bottom) in large pot. Add in rest of carrots, celery, onions, and kale. Add in bay leaf. Sauté until vegetables are soft.
Step 8
Pour in chicken stock. Add rest of the rosemary and red pepper flakes, pepper, salt, and thyme to taste. Bring to boil.
Step 9
Add in noodles and cook until desired doneness.
Step 10
Fold in chicken and saved stock vegetables (if making right away).
Step 11
Serve and enjoy with your favorite bread or crackers!

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Smart Swap: BBQ Chicken Egg Rolls

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Ahhh Wednesdays. Not only the middle of the week, but also the night Modern Family is on. Such a great day! Most Wednesday nights my friend Lara and I get together, make dinner, and then sit down to laugh our buns off watching Modern Family. Last night we had a “Let’s see what leftovers Katie has in her fridge” kind of dinner. Luckily for us, it turned out to be a good choice!

With leftover rotisserie chicken, some arugula, and lots of yummy cheese (always a staple in my fridge!) we made some pretty darn good BBQ Chicken Egg Rolls.

You can also make Pizza Egg Rolls, Buffalo Chicken Egg Rolls, and of course, regular Egg Rolls. I’ve made all the above, and all are equally delicious. Much healthier than buying from the freezer section or ordering from a restaurant in which you have no idea what kind of unnatural ingredients are lurking.

Here’s how to make your own all-natural, totally delicious Egg Rolls:

Step 1) Mix up some chicken with some good all-natural BBQ sauce. One without high-fructose corn syrup preferably.

Step 2) Set out your egg roll wrappers on a clean dry area. If your working area is wet your egg roll wrappers will get soggy!

Step 3) Place about 2 tbsp of chicken in corner of wrapper.

Step 4) Top with grated cheese (Cheddar is a good choice, but we used a combo of Gruyere and Gouda – yum!)

Step 5) Top with broccoli slaw, cabbage, or any other type of crunchy vegetable you feel would go with BBQ. We used arugula leaves as that’s all I had. The arugula leaves softened when baked, but they were still delicious. I have also made these with the BBQ chicken, red cabbage and a slice of avocado on top – so good!

Step 6) Wet the edges of the egg roll wrapper with water (I just used my finger to do so), like you would for making wonton butternut squash tortellini.

Step 7) Wrap the egg roll diagonally from one corner to the other, tucking in the sides as you go. Make sure the edges are sealed when you are finished!

Step 8) Grease a baking sheet (or use a non-stick pan) and then spray the tops lightly with cooking spray. If you don’t have cooking spray you can brush with olive oil like I did!

Step 9) Bake at 400 degrees for about 12-16 minutes (depending on your oven and how crunchy you want them of course!). Outsides will be a light golden brown when done.

Step 10) Enjoy with your favorite side. I’ve got mine here with some oven-roasted Brussels sprouts :)

Butternut Squash Ravioli & Brown Butter Sage Sauce

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In the Thanksgiving Day edition of the Pioneer Press (the local St. Paul newspaper for those of you not from this area) there was a recipe for Leftover Turkey Butternut Squash Ravioli with a Sage Browned Butter sauce. The kicker? The ravioli was made from wonton wrappers! So much easier than making your own pasta.

It sounded delicious and totally doable. There was only one problem. The boyfriend and I ate most of our leftover turkey in sandwiches for lunch the day after Thanksgiving, and thus, there was definitely not enough left for ravioli. Yet, I was still determined. So after browsing butternut squash ravioli recipes online, I found what looked like a good one from Giada of The Food Network Channel. A Butternut Squash Tortellini with Brown Butter Sauce. Made with wonton wrappers. Now we’re in business!

Instead of re-typing the whole dang recipe, I figured I would just give you the link (being I pretty much followed it exactly) and let you know of the substitutions/additions I made. So, here it is: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-tortellini-with-brown-butter-sauce-recipe/index.html 

First step is to roast your butternut squash. You can peel the butternut squash beforehand and then cut it into cubes and roast that way. Or you can halve the squash and roast it that way. I followed Giada’s directions for peeling thinking it would save me roasting time, however, it was a pain in the butt and I’m pretty sure it took longer than if I would have just done it the other way. Your choice however :) Don’t forget to toss (or slather) with the olive oil, salt, pepper, and spices before roasting.

Next sauté your shallots and garlic in olive oil until soft. Then, puree the squash with the ricotta cheese and shallot/garlic mix in a food processor. We added in some grated parmesan and gruyere and omitted the amaretti cookies (only because I couldn’t find them/didn’t want to look any longer at the store!). We also added in some chicken stock to soften the mixture before we pureed.

Now it’s time to fill the tortellini. This is the fun part (if only you could sense my sarcasm!). I apparently like to fill my too full, so that the mixture squirts out the sides when you try to wrap up the wonton wrapper. Slowly, I learned my lesson. Here’s how to make a perfectly filled wonton:

First, place a small (about 1 tbsp) amount of mixture in center of wrapper.

 Second, wet the edges of the wrapper with water. I used my finger, but you could be more classy and use a brush if you’d like :)

Third, pull over one side so the wonton is in a triangle shape.

Fourth, pull in two sides and make sure the ends stick together (add more water to ends if necessary).

Taadah! You have made a tortellini. Now time to boil some water and plop the tortellini in lightly (I’m always getting in trouble for being too aggressive in the kitchen – whoops!). Should only take a couple of minutes to cook. When the tortellini float to the top they are done. Tip: Don’t put too many in at a time as they will either a) float up right away or b) not be able to get to the top. And don’t overcook. Nobody likes soggy tortellini. I scooped mine out with a small mesh strainer. Worked perfectly.

Now for the sauce. Brown the butter, walnuts, sage leaves, and dried cranberries until the butter is a deep brown color (but not burned!). We caramelized our walnuts first with a little butter and brown sugar.

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After your ravioli is done, pour over a small amount (a little goes a long way!) of the butter sauce. And don’t forget to sprinkle some parmesan on top. Mmm mmm.

Now go enjoy your oh-so-gourmet meal :)

Real Recipe: Barbecue Chicken Pizza

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Mmmm…nothing beats a good pizza. Yes, pizza is still one of my favorite foods (my tastes have obviously not grown up much!). However, the pizza I consume has certainly evolved over time. Instead of relying on standard pepperoni or cheese frozen pizzas (like I did in college!), I usually make my own. It started with flatbread pizzas when I studied abroad. Topping Turkish flatbread with spaghetti sauce and grated Australian cheese. Baby steps. Next, Margherita with Minnesota grown tomatoes (see my Margherita pizza recipe here!). And now, Barbecue Chicken pizza. Today was the first time I made my own of this version (although I don’t know why it took me so long!). I am known to order the occasional barbecue chicken flatbread while out to eat, but never have I attempted it myself. So easy, and so delicious.

My version includes using gluten-free pizza crust (see my recommendation here), green onions instead of red, and spinach from the farmer’s market (I’ve got a lot to use up!).

First off, mix your favorite barbecue sauce into shredded cooked chicken (I used rotissieree chicken). I recommend Annie’s Organic Barbecue Sauce (flavors include Sweet  & Spicy, Smokey Maple, Hot Chipotle, and Original) or an all-natural one without high-fructose corn syrup, artificial colors, flavors, or preservatives!

Next prepare your ingredients: white cheddar, green onions (substitute red onion for green onions if you prefer), and spinach. Green onions and spinach are in season in Minnesota, and I always suggest buying local when possible!

Now prepare your crust. Spread some of your favorite sauce on bottom of crust (I used Udi’s Gluten-free pizza crusts and thus made two mini pizzas versus one big one!):

Top with the chicken, green onions, spinach, and cheddar cheese. Bake according to directions or until cheese is hot and bubbly. Enjoy!

 

Barbecue Chicken Pizza

Allergy Milk, Wheat
Meal type Appetizer, Lunch, Main Dish
A delicious, all-natural Barbecue Chicken Pizza. Can be made gluten-free!

Ingredients

  • 1 pizza crust (all-natural or organic)
  • 1 1/2 cup cheddar cheese (organic or local if possible)
  • 1 cup barbecue sauce (all-natural or organic, divided)
  • 3/4 cups green onions (sliced thinly )
  • 1 cup chicken (cooked and shredded)
  • 1 cup spinach leaves (organic preferably )

Note

To make gluten-free, I recommend using Udi's Gluten-free Pizza Crusts.

Directions

Step 1
Mix chicken with half of barbecue sauce, stirring to coat evenly
Step 2
Spread rest of sauce onto crust, leaving about an inch around the outside
Step 3
Spread chicken and green onions evenly around crust
Step 4
Top with spinach leaves
Step 5
Cover with cheese
Step 6
Bake according to crust directions. Cheese should be hot and bubbly!
Step 7
Enjoy :)

Real Recipe: Traditional Italian Lasagne al Forno

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With high school soccer starting tomorrow (where did the summer go?!), I knew I wouldn’t have a lot of time for cooking this week. Thus, I needed to make something that would last me the majority of the week, and re-heat nicely. Lasagna sounded like the perfect dish for the occasion (not to mention I haven’t made it in forever!).

Now usually I make my lasagna American style, with ricotta or cottage cheese (substitution courtesy of my dear friend Kalyn) and mozzarella. Tonight was a little different though. I had stopped at the Farmer’s Market Saturday morning and picked up an array of peppers, zucchini, and fresh spinach (among other things!). I also ran across a traditional Italian “Lasagne Al Forno” recipe. Never having made my own Besciamella sauce (think creamy cheese sauce), I decided to give it a try.

This lasagna is loaded with veggies, packed full of protein, and has plenty of calcium (especially with both spinach and dairy!).

Here’s my recipe for an entirely clean, amazingly delicious, traditional Lasagne al Forno:

Traditional Italian Lasagne al Forno

Serves 6
Cook time 40 minutes
Allergy Milk, Wheat
Meal type Main Dish
Misc Freezable, Serve Hot
Region Italian
A delicious, traditional Italian "Lasagna al Forno"! Can easily be made vegetarian.

Ingredients

  • 2 cloves garlic (minced)
  • 1 small onion (chopped)
  • 6 tablespoons extra-virgin olive oil (organic preferably )
  • 1/2 teaspoon sea salt
  • 1/2lb ground beef or Italian sausage (cooked and drained )
  • 28 oz whole tomatoes (peels on or removed )
  • 4 1/2 cups milk (preferably organic)
  • 7 tablespoons butter (local or organic)
  • 1/8 teaspoon nutmeg
  • 7 tablespoons flour
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 orange bell pepper (diced )
  • 1 zucchini (diced )
  • 2 cups spinach leaves (organic preferably)
  • 2 cups parmesan cheese (finely grated)
  • 1/2 cup white wine

Note

  1. Don't let your besciamella sauce burn! Be sure to whisk frequently and watch the heat.
  2. Make this vegetarian by omitting the ground beef or sausage.
  3. You may use whole peeled tomatoes or leave the peels on for more texture.
  4. Using whole milk will ensure a thick creamy consistency.
  5. Cooking time may vary. Lasagna is typically done when sauce and cheeses are bubbling and dish is starting to brown.

Directions

Tomato Sauce
Step 1
Saute garlic, onion, bell peppers, and zucchini in oil. Add pre-cooked beef or italian sausage.
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Step 2
Add white wine and let evaporate.
Step 3
Add tomatoes and bring to boil. Simmer for approx. 45 minutes (or until tomatoes are completely broken down), breaking tomatoes into small pieces as you stir.
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Step 4
Add milk and cook for approx. 15 more minutes. Season with salt and pepper to taste.
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Besciamella Sauce
Step 5
Melt butter into saucepan, slowly stir in flour while whisking over low heat for about 2 minutes.
Step 6
Slowly pour in milk, adjusting heat to allow sauce to bubble.
Step 7
Add nutmeg and 1/2 tsp. salt. Whisk for about 5 minutes or until sauce thickens.
Cooking Noodles
Step 8
Cook noodles according to package (with a drop of olive oil in water to prevent sticking!)
Lasagne Preparation
Step 9
Cover bottom of 9" x 13" glass baking dish with 1/4 cup tomato sauce (or more as needed!) and place one layer of noodles on top. Layer with spinach.
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Step 10
Spread approx. 1/3 cup besciamella sauce over spinach.
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Step 11
Cover with approx. 1/4 cup tomato sauce and 1/2 cup parmesan.
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Step 12
Repeat for 3 layers. Add remaining tomato sauce and parmesan cheese over top.
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Baking
Step 13
Bake at 375 degrees for 40 minutes. Let stand 10 minutes before serving. Enjoy!
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Real Recipe: White Wine Garlic Pasta

White Wine Garlic Pasta

Last week I had just gotten back from yoga but had to leave shortly to see a friend’s band play, which means I needed to eat something, and fast! This dish is quick, clean, and easy – couldn’t ask for much more in a recipe :)

White Wine Garlic Pasta (serves 4)

Ingredients:

  • 1/2 pound favorite pasta (I used bionaturae 100% whole wheat organic fusilli)
  • 1 cup dry white wine
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp butter
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp basil
  • 1 bay leaf
  • 1 tsp ground pepper
  • 3 cloves minced garlic
  • 1/4 c. parmesan cheese, grated
  • 1/2 cup white onion, chopped (organic if possible)
  • 1 cup kale, roughly chopped (organic if possible)
  • 1 cup baby tomatoes (organic if possible)

Directions:

  1. Cook pasta according to directions
  2. While pasta is cooking, add butter to skillet and let melt
  3. Saute garlic, onion, and spices in butter until onion is tender
  4. Add in kale, baby tomatoes, and wine
  5. Reduce heat, cover, and simmer for approximately 10 minutes, stirring occasionally until kale is tender
  6. Drain pasta, add back to pot and toss in olive oil
  7. Remove bay leaf, pour wine mixture over pasta, stir to combine
  8. Sprinkle with parmesan cheese and ground pepper
  9. Enjoy the light, fresh flavors!

 

Tuna Fish Salad

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This morning as I was on a jog I passed Great Harvest Bread. Now if you live in the Twin Cities and haven’t had a chance to swing into this place, you certainly should. They make some of the best breads in town. And between 11-2 during the workweek, you can get a sandwich on one of their delicious breads for lunch.

Being I was a bit hungry when I started out, as I jogged by I couldn’t help but think about what I was going to make for lunch. I was craving a good sandwich thanks to Great Harvest, but being I’m trying to limit the number of times I go out to eat (don’t even ask me how many times I went out this weekend!) I knew I had to make my own. I also need to go to the grocery store, so the choices were limited.

One thing I knew I had? Canned tuna fish. Now tuna fish is something that I have recently taken a liking to. Back in college I couldn’t stand the smell (especially after a girl left her stinky bowl of leftover tuna salad in the hallway of our dorm – yuck!) and thus never much liked it. I ordered my first tuna salad sandwich at Panera Bread about a year ago and quite honestly, it was a lot better than expected. Having eaten it at a couple of other places since, I can genuinely say that tuna fish salad has really grown on me! Not to mention that the omega-3s found in fatty fish are good for your memory, your mood, and your heart – now who doesn’t love that? :)

Having bought a can awhile back, I decided that today was the day that I was going to make my very own tuna fish salad sandwich. And what do you know? It turned out to be a success!

Here’s my recipe for a quick, clean Tuna Fish Salad:

Ingredients:

  • 1 (6 ounce) can tuna fish, sustainably caught (I used Wild Planet Wild Albacore Tuna)
  • 1-2 stems of organic celery (depending on how much crunch you like in yours!), chopped
  • 1/2 small onion, chopped (about 1/4 cup)
  • 1/4 cup all-natural or organic mayonnaise (I used Earth Balance MindfulMayo)
  • 2 tbsp dijon mustard (I used Wild Harvest Organic Dijon Mustard)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika (more or less to taste)

Directions:

  1. Drain the tuna (do not rinse!)
  2. Add tuna to bowl and flake with fork into chunks
  3. Add mayo, mustard, celery, onion, garlic powder, and paprika and stir to combine
  4. Serve!
Serving Suggestions:
  1. Scoop up with crackers (see my clean cracker recommendations here)
  2. Put in between your favorite sandwich bread, add lettuce, tomato, and red onion (or your own favorite veggie toppings!)
  3. Eat on top of a slice of tomato (especially delicious if the tomato is in-season and from the local farmer’s market!)
  4. Make a tuna melt: Option 1) Scoop tuna salad onto toasted bread. Top with tomato and cheese (provolone works well!). Melt open-face on cooking sheet in broiler until cheese is bubbly. Option 2) Scoop tuna salad onto two slices of bread. Close together and put into a panini or sandwich press until bread is toasted and cheese is melty!
I ate mine wrapped up in a Sonoma Organic Wrap (180 Calories, 2 g Fiber, 5 g Protein) topped with lettuce, tomato, and cucumbers. And then later, on top of a couple of tomato slices – yum!
Tuna Fish Salad
Prep time: 
Total time: 
Serves: 2-3
 
Delicious, healthy tuna fish salad recipe! Perfect for sandwiches or with tomatoes!
Ingredients
  • 1 (6 ounce) can tuna fish, sustainably caught (I used Wild Planet Wild Albacore Tuna)
  • 1-2 stems of organic celery (depending on how much crunch you like in yours!), chopped
  • ½ small onion, chopped (about ¼ cup)
  • ¼ cup all-natural or organic mayonnaise (I used Earth Balance MindfulMayo)
  • 2 tbsp dijon mustard (I used Wild Harvest Organic Dijon Mustard)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika (more or less to taste)
Instructions
  1. Drain the tuna (do not rinse!)
  2. Add tuna to bowl and flake with fork into chunks
  3. Add mayo, mustard, celery, onion, garlic powder, and paprika and stir to combine
  4. Serve!
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Real Recipe: Easy Peanut Noodles with Lime Vinaigrette Salad

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Stopped at the farmer’s market today to pick up some fresh cucumbers, the last ingredient I needed to make a Peanut Noodle dish I have been craving for the past couple of weeks. It was a perfect dish for a hot night, in which one of my best friends and I sat on the porch catching up on our lives, sipping our glasses of wine, and eating what turned out to be a delicious meal!

This dish is light enough for a warm summer night, yet filling at the same time. I made mine without meat (you’ll find I don’t cook with meat very often!), but you could add cooked chicken to yours if you prefer the extra protein.

Easy Peanut Noodles (adapted from smittenkitten.com’s Peanut Sesame Noodles) (feeds approximately 6 people)

Ingredients:

1 lb. soba or spaghetti noodles (I used organic whole-wheat spaghetti noodles)

4 scallions, thinely sliced (organic preferably)

2 red bell peppers, cut into thin strips (organic preferably)

2 medium cucumbers, thinly sliced (organic preferably)

1/2 cup peanut butter (organic preferably)

1/4 cup soy sauce

3 cloves garlic, minced (organic preferably)

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey

1 pinch red pepper flakes, or a squirt of hot sauce or chili paste (more if you like it spicy!)

1/2 cup roasted peanuts, chopped (optional)

 

 Directions:  

  1. Boil 6-8 quarts of water (covered with a lid to save time and energy!)

  2. While water is coming to a boil, combine peanut butter, soy sauce, rice vinegar, garlic, sesame oil, honey, and pepper flakes in a bowl; whisk to combine (can add hot water to thin out sauce, I used about 1/4 cup)

  3. When water reaches a boil, cook noodles according to directions (or until tender)

  4. Drain noodles and add back into pot

  5. Pour in peanut sauce

  6. Add scallions, bell peppers, and cucumbers; stir to combine

  7. Garnish with chopped peanuts (optional)

  8. Can serve warm immediately, or put into fridge for 10-15 minutes and serve cool

Lime Vinaigrette Salad

Ingredients:

6 cups salad (I used Romaine, but a Spring Mix would work well too!) – organic

1/4 cup scallions, thinly sliced

1/4 cup cilantro leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1/4 cup peanut oil

1/2 tbsp peanut butter

1 tsp soy sauce

1 garlic clove, minced

2 limes, cut into quarters (approximately 1/4 cup lime juice)

 

Directions:

  1. Add peanut oil, peanut butter, soy sauce, garlic, lime juice (from whole limes), and peanuts together in bowl; stir to combine

  2. Combine salad, scallions, and cilantro leaves together

  3. Pour dressing over salad; toss to combine

Mmm…nothing says summer like a light, refreshing, clean dish like this! Enjoy!