Family-Style Risotto Dinner for 4

I was so excited when I saw this menu in a recent issue of Bon Appetit. It was in the little section of the magazine where they always include a family friendly menu and fun ways to use the leftovers.
I love risotto and this version seemed really fun with all the vegetables, topped with the fried egg.
I included the recipes because I changed each of them a little bit. I used whole wheat pitas to make the pitas chips, I reduced the amount of oil in the salad dressing and made a few changes to the risotto that made it a bit healthier, mostly by reducing the amount of butter and oil.

Risotto is so delicious and can be made with just a tablespoon of oil or butter- it still turns out creamy. I really wanted to use the leftover risotto and make the risotto cakes recipe that they included, but we ate it as leftovers instead because it was so good!
Any of these dishes would make a great addition to an Easter meal.
The edamame dip was so good! I added some garlic to it, just to up the flavor and wow- that is really a great dip. If you like edamame, I am sure you will love it. The basil is such a great flavor enhancer. It would be great as a spread for a sandwich too.
I was a little bit worried about this salad made with fennel, mainly because I have never had fresh fennel. I knew that it had a anise/licorice type flavor and that is one of my least favorite things. I decided to go ahead with it and give it a try and I am so glad I did.
The celery and the fennel were really yummy. Nice and crunchy. With a little lemon juice and olive oil and the pumpkin seeds- it was amazing. It really surprised me.

The risotto was perfect. I liked the kid-friendly vegetables and it was really fun to top it off with a fried egg. Of course, I had to cooked my yolks all the way, because we don't do runny here. But you can top it off however you want.

This was such a fun menu! It turned out perfectly and was so delicious.

Edamame Dip with Pita Chips adapted from
Bon Appétit | March 2010 by Tamra Davis

Yield: Makes 4 servings 3 whole wheat pita breads, split horizontally, each round cut into 1 1/2-inch wedges 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed 1/4 cup olive oil 2 garlic cloves 3 teaspoons fresh lemon juice 3 tablespoons minced fresh basil plus sprigs for garnish Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid. Place edamame, oil, garlic, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

Fennel and Celery Salad with Pumpkin Seeds adapted from
Bon Appétit | March 2010
by Tamra Davis

Yield: Makes 4 servings 3 celery stalks, cut crosswise into paper-thin slices 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin 1/2 cup fresh Italian parsley leaves 1/4 cup toasted salted pumpkin seeds (pepitas) 1 tablespoon olive oil 1 1/2 tablespoon fresh lemon juice 1/3 cup Parmesan cheese shavings (about 1 1/2 ounces) Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.

Primavera Risotto Nests with Fried Egg adapted from
Bon Appétit | March 2010 by Tamra Davis

Yield: Makes 4 servings plus leftovers 1 tablespoon butter 2 cups chopped button mushrooms (about 5 ounces) 2 tablespoons olive oil, divided 3/4 cup chopped onion 3 garlic cloves, minced 2 cups arborio rice 6 1/2 cups vegetable or chicken broth 3/4 cup 1/3-inch cubes carrots (about 2 carrots) 2 cups diced trimmed asparagus (about 9 ounces) 1/2 cup freshly grated Parmesan cheese plus additional for serving 1/2 cup shelled fresh peas or thawed frozen peas 1/4 cup chopped fresh Italian parsley 4 large eggs Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. set aside. Heat 1 tablespoon oil in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 3 minutes. Add 1/2 cup broth. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total. Stir 1/2 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness. Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg.

Risotto Dinner for 4

Original Recipe for Edamame Dip with Pita Chips

Original Recipe for Fennel and Celery Salad with Pumpkin Seeds

Original Recipe for Primavera Risotto Nests with Fried Eggs

CEiMB-Emerald Stir-fry with Beef

This week's CEiMB recipe, Emerald Stir-fry with Beef, was chosen by Alyssa, who blogs over at Alyssa's Two Bites. You can find the recipe on her blog or by following the link at the bottom of this post.

I don't like beef and therefore, I don't cook with it usually, so at first I thought I would switch out the beef in this stir fry with some other protein.
But then I changed my mind.
I decided to make the recipe as is, and bought the beef. Too bad I overcooked the beef.
oh well!
My family still ate it and liked it.

This was a pretty good stir fry, although I felt like it could've used some ginger or something to give it a little bit more flavor.
I didn't use the mirin, or white wine in the sauce, I just used a little bit more water.
I served this over noodles because I like them more than rice.

To see what everyone else thought about this stir fry, check out the CEiMB Blogroll.

Recipe for Emerald Stir-fry with Beef

Edamame Bread Salad

I love tomatoes. I saw these pretty heirloom tomatoes and knew they would be perfect for this recipe.
Unfortunately, my husband hates tomatoes more than anything in the whole entire world.

How could you hate these beauties?

I had to make this recipe and I knew my hubby wouldn't be eating the tomatoes, so I made it when there were a bunch of us all together. The tomato lovers way outnumbered the tomato haters.
This is a really delicious salad.
The greek yogurt/feta cheese spread is fabulous on its own and so is the edamame/green bean/tomato salad part with the balsamic dressing. The kids were eating the vegetable mixture like crazy.
Then when you add a nice slice of whole grain bread, it really turns into something fantastic.

I thought it was a really great take on bread salad. The cheese spread and vegetable mixture can be made ahead, so when you are ready to serve, it really only takes a couple of minutes to put this delicious meal together. Plus, eating something this colorful and light just makes you feel good.

Yum.

Edamame Bread Salad from Better Homes and Gardens Magazine

• 3/4 cup feta cheese
• 1/2 cup Greek yogurt or plain low-fat yogurt
• 2 Tbsp. snipped fresh basil
• 1 small clove garlic, minced
• 2 12-oz. pkgs. frozen soybeans (edamame)
• 1-1/2 lbs. fresh green beans, trimmed
• 1 recipe Balsamic Dressing, below
• 2 cups yellow cherry tomatoes, halved
• 12 slices crusty country bread, toasted
• Fresh basil leaves

Directions

1. In bowl combine feta cheese and yogurt. Using fork mash into paste. Add basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, up to 8 hours.

2. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool. Prepare Balsamic Dressing.

3. Add tomatoes to bean mixture. Drizzle 1/2 of dressing; toss to coat. Refrigerate, covered, up to 8 hours. Toss before serving.

4. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; sprinkle basil. Makes 6 servings.

5. Balsamic Dressing: In blender combine 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves; blend until smooth. Add 2 tablespoons whipping cream and blend to mix. Season to taste with salt and pepper.

Napa Noodles

I like health foods and health stores. They are just so much fun.
A couple of months ago, I tried soba noodles for the first time and this is the recipe I used.
I was seeing recipes pop up all the time in magazines and on the web, that used soba noodles, so I finally grabbed some.
This recipe also includes edamame, which is one of my favorite foods.
This was a great dish, that we all enjoyed, but I thought that the hoisin sauce flavor was a little too strong. If you love hoisin sauce, than that won't be a problem, but if I were going to make it again, I would cut back on that a little bit.
I also reduced the amount of oil that the veggies were stir-fried in, because I think a little oil goes a long way.
This was ready really quickly and had lots of green veggies, so it was good, quick dinner.

Napa Noodles From Every Day with Rachael Ray
May 2009
Salt
One 12-ounce package soba noodles or 1 pound whole wheat linguine pasta
1/4 cup vegetable oil
1 head napa cabbage (about 2 pounds), thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, chopped
One 2-inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
Grated peel and juice of 1 lime
1 teaspoon coarse black pepper (1/3 palmful)
1/2 cup mint leaves, shredded
20 basil leaves

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime peel, lime juice and black pepper. Add the pasta, mint and basil and toss.

Up Next- Tuesday's with Dorie- Perfect Party Cake

Fun Lunch for Kids- Kung Fu Panda Noodles and Berry Smoothie

My husband loves fast food. I mean, he really loves it. He actually thinks that it tastes good. Me- not so much. I really don't care for it, but occasionally take the kids to meet dad for lunch somewhere. Last time we went to Carls Jr and they gave the kids these cute little take-out containers as their toy. I put them in the car and on the way to the grocery store, I came up with an idea for a cute lunch at home. Kung Fu Panda Noodles. If you have seen the movie, then you know that Po (the Panda) works for his dad serving noodles at their restaurant. Perfect!

I love the fresh Chinese noodles that they have in the refrigerated section, by the tofu and wonton wrappers. They cook up really quickly and taste great with Asian or Thai dishes.

I decided to make a quick peanut sauce, cook up the noodles and some veggies and serve them in the cute little Kung Fu Panda containers. My daughter was looking through a recent Kids cookbook, a Disney themed one, and told me she wanted me to make her the smoothie in the picture. Complete with the pink straw, which has a berry on it. Smoothies are easy, so I complied with her wishes and served up this great lunch. It was fun and an easy way to spruce up an everyday lunch!

Kung Fu Panda Noodles by Mary Ann

1/2 cup creamy peanut butter

3-4 Tbls reduced sodium soy sauce

1/4 cup water

garlic salt

2 tsp dark sesame oil

3 cups broccoli florets

1 red bell pepper, chopped

1 large carrot, thinly sliced

1 cup frozen edamame

2 pkg. fresh chinese noodles

Combine the broccoli, bell pepper, and carrot in a large microwavable bowl. Add a little bit of water. Cover with plastic wrap and steam until veggies are tender.

Meanwhile, bring a large pot of water to a boil. Add edamame and boil for 2 minutes. Add fresh noodles and cook for 3 more minutes. Drain.

In a small glass bowl combine peanut butter and 1 Tbls soy sauce. Heat in the microwave for 20 seconds and stir. Add another Tbls of soy sauce and heat for 20 more seconds. Stir and add water to thin it out a little bit.

Add more soy sauce to taste.

In a large bowl, toss noodles with freshly steamed veggies and peanut sauce. Stir until all noodles are evenly coated and veggies are distributed. Serve in little take-out containers or in a bowl.

Berry Smoothie adapted from Disney Cookbook

1 banana, sliced

1 1/2 cups assorted berries (we used strawberries and blackberries)

6 oz vanilla yogurt

3/4 cup skim milk

drizzle of honey

Combine all ingredients in blender. Serve with a straw, which has a berry through it.

Up Next- Tuesdays with Dorie- World Peace Cookies

Craving Ellie- Fried Rice with Scallions, Edamame and Tofu and Barefoot Bloggers-Sour Cream Banana Pancakes

This week's Barefoot Bloggers recipe, Banana Sour Cream Pancakes, was chosen by Karen who blogs over at the appropriately named- Something Sweet by Karen. I have to admit that after the holidays, I was very relieved to see a simple recipe, something that I threw together the next morning and that I didn't have to buy any special ingredients for. I used Greek Yogurt instead of sour cream, because I always use it in sour cream's place and also used skim milk. I used cooking spray to keep them from sticking, instead of butter, so altogether this was a healthy, quick breakfast. We really loved them. Go check out what the rest of the Barefoot Bloggers thought- HERE

This week's Craving Ellie in my Belly recipe pick- Fried Rice with Scallions, Edamame and Tofu, was chosen by Jennifer over at Running with Food. When I was looking through this cookbook earlier this summer, the Fried Rice recipe was one of the first ones I chose to try, since I love tofu and edamame. It did not disappoint. I made it again, since I already had tofu and edamame and we loved it again. This is a really tasty way to use leftover brown rice. Go see what the other Ellie's thought by checking out the Blogroll!

Banana Sour Cream Pancakes from the Barefoot Contessa makes 12 pancakes ( I got 16)
1 1/2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 cup sour cream

3/4 cup plus 1 tablespoon milk

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon grated lemon zest

Unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Fried Rice with Scallions, Edamame, and Tofu from the Food Your Crave by Ellie Krieger

1 Tbls + 1 tsp canola oil

2 large cloves garlic, minced

4 scallions,(white and green parts) thinly sliced

1 Tbls peeled and minced fresh ginger

4 cups cooked brown rice

3/4 cup seeded and finely diced red bell pepper

3/4 cup frozen, shelled edamame, cooked according to pkg directions and drained

1/2 cup frozen corn kernels, thawed

6 ounces firm tofu, cut into cubes

2 large eggs, beaten

3 Tbls low-sodium soy sauce

Heat 1 Tbls of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn, and tofu, and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp oil, then add the eggs and cooked until nearly scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot

Coming Tomorrow- Prosciutto, Fontina, and Spinach- all in a Chicken Roll-up!

Cooking Light Night- Lentil-Edamame Stew

One of the best things about my birthday growing up was choosing what I wanted for dinner. My mom always complied and I often chose her Minestrone, or some other kind of soup, because my birthday is in December and there is and was, alot of snow and cold weather to deal with. Stew won out this year and when I saw this stew in Cooking Light- I couldn't wait to try it. Lentils and Edamame are two of my favorite foods and this stew was delicious. We had some homemade bread alongside and I doubled the stew, to make sure we had enough for everyone. Perfect birthday dinner. I will definitely make this in the future.

Lentil-Edamame Stew from Cooking Light

1 cup dried lentils

3/4 cup frozen shelled edamame (green soybeans)

2 tablespoons olive oil

1 1/2 cups minced red onion

3 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

6 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon

Dash of ground cloves

1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often

Coming Tomorrow- Lebanese Layer Salad

Lunchbox- Oat Bran-Applesauce Mini Muffins, 7-Grain Greek Salad, Whole-Wheat Wrap & Bulgur Salad, and Homemade Sausage Roll

The Lunchbox has been missing for a couple of weeks! We have had so many great meal leftovers that I really haven't had to make too many additional salads or baked goods to fill lunches. But, this week, I got back to business, making a couple of salads, muffins, and wraps that are lunchbox friendly. The Oat Bran muffins are very hearty and healthy, with no added sugar or fat. A perfect nutritional boost for the middle of the day. The 7-Grain Salad uses one of my fave seasonings, Greek. The veggies and beans add great texture and the Kashi Pilaf is really good. The bulgur salad and wrap were a nice combo and the Homemade Sausage Roll was one of my son's favorite items. He loves sausage and so do I, when it is turkey sausage, because I know it is a little bit healthier. If your lunchbox needs a healthy makeover, here are some great recipes to try!

Oat Bran-Applesauce Mini Muffins from Martha Stewart

Makes 2 dozen

Vegetable-oil cooking spray

2 cups unsweetened applesauce

2 ounces dates, pitted and chopped (1/2 cup)

1 cup wheat bran

1/2 cup low-fat buttermilk

1 large egg

2 tablespoons honey

3/4 teaspoon grated fresh ginger

1/2 teaspoon vanilla extract

1/2 cup plus 2 tablespoons all-purpose flour

2 tablespoons ground flaxseed

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 cup plus 1 tablespoon old-fashioned oats

Preheat oven to 375 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15 to 20 minutes. Spread in an even layer on a rimmed baking sheet, and let cool completely.

Transfer to a large bowl, and stir in bran, buttermilk, egg, honey, ginger, and vanilla. Let stand for 10 minutes. Meanwhile, whisk together flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture. Spoon batter into prepared tins, filling to the brims. Sprinkle remaining 1 tablespoon oats over muffins.

Bake until a toothpick inserted into center of 1 comes out clean, 21 to 23 minutes. Let cool completely in pans on wire racks. (Muffins can be stored in an airtight container at room temperature for up to 3 days

7-Grain Greek Salad by Mary Ann

1 pkg. Kashi 7 Whole Grain Pilaf, cooked according to pkg. directions

2 stalks celery, chopped

2 or 3 tomatoes, chopped

1 can garbanzo beans, rinsed and drained

1/4 cup feta cheese, crumbled

juice of 1/2 lemon

2 Tbls olive oil

1-2 Tbls greek seasoning

When Kashi Pilaf is cool, place in a large bowl. Add remaining ingredients and mix well. Season with additional greek seasoning, to taste. Refrigerate and serve cold.

Whole-Wheat Wrap and Bulgur Wheat Salad from myrecipes.com

1/4 cup bulgur wheat

1/4 cup frozen shelled edamame, thawed

1 scallion, chopped

2 teaspoons extra-virgin olive oil

1 teaspoon lemon juice

1/4 teaspoon black pepper

1/2 whole-wheat wrap

1/2 cup packaged salad greens

1/4 cup sliced red bell pepper

1/4 cup shredded carrot

1/2 cup grated mozzarella

Cook the bulgur according to the package directions, transfer to a bowl, and let cool. Add the edamame, scallion, oil, lemon juice, and pepper. Toss and transfer to a plate. Meanwhile, fill the wrap half with the greens, bell pepper, carrot, and mozzarella. Roll up and serve with Bulgur Wheat Salad.

Homemade Sausage Roll by Mary Ann

1 pkg. reduced fat, refrigerated cresent roll dough

1-2 links sweet lean italian turkey sausage, such as Jenny-O

poppy seeds

Remove the casings from the sausage and cook in a skillet, crumbling as it cooks. Meanwhile, preheat oven to 375 degrees F. Unroll cresent dough onto a cooking sheet, but do not divide it into triangles. Keep it together, by pressing the perferations in the dough, together with your fingers. You should have a large triangle. Spread the cook sausage down the center of the dough, and bring one side of the dough over the top of the sausage, covering it completely, and close the dough by pressing it together. You should have a large roll, with open ends. Sprinkle poppy seeds onto the top of the roll and press them gently into the dough.

Bake for 11-15 minutes, until the cresent dough is cooked through.

Coming Tuesday- Tuesday's with Dorie- Grandma's All-Occasion Sugar Cookies

Thai Peanut Noodles with Tofu and Edamame and I've been tagged!

I saw this wonderful looking dish on taste buds. I have been wanting to try more Thai food at home and this look like a good one to try. I added a red pepper, edamame and tofu, just because I thought the more vegetables the better. It made a great meal and had everything in one! The leftovers were great, cold or rewarmed. I was also tagged by Cathy over at The Tortefeasor, so if you can handle reading a little bit, scroll down to the bottom. If you haven't checked out Cathy's blog, go over there. She is one of the funniest bloggers I know. I love her posts!


Thai Peanut Noodles with Tofu adapted from taste buds
1 cup matchstick carrots
3 green onions, sliced into 2 in pieces
1 Tbsp canola oil, divided
2 tsp grated peeled fresh ginger
3 cloves garlic, minced
1 cup chicken broth
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
3 Tbsp rice vinegar
1/2 tsp salt
1/4 tsp pepper
1 cup matchstick carrots
3 green onions, sliced into 2 in pieces
1 1/2 cups snow peas
1 red bell pepper, chopped
14 oz extra firm tofu, cubed
1 lb whole wheat angel hair spaghetti
10 oz frozen edamame
1/2-1/4 cup peanuts

Heat 1 tsp oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients; stir until well blended. Reduce heat and simmer 5-7 minutes, stirring occasionally. Remove from heat and cover to keep warm. Meanwhile, cook pasta according to pkg directions; add frozen edamame when pasta has 5 minutes left to cook. Heat 2 tsp oil in a large skillet over medium high heat. Add carrots and season with salt & pepper and cook until almost tender. Add snow peas, red pepper, tofu, and green onions and cook 1-2 min more. Toss vegetables, pasta/edamame and peanut sauce together and sprinkle with peanuts.

7 things I did before

1. watched the sun melt into the Baltic Sea every night for a summer

2. worked as a lifeguard summer after summer, teaching swimming lessons and hoping no one would drown

3. wore shorts in the middle of winter, when the snow was up to my knees to rebel

4. went to my college classes the day before I had my son via C-section and went back to class 3 days later

5. tutored underprivileged kids in an after school program

6. enjoyed college classes with guys who are now in the NFL (That's what you get when you go to a great University like GEORGIA- I have a little Dawg pride- GO DAWGS!)

7. Cried too many times when working for DFCS in Clarke County, especially when transporting crack babies to have visits with their birth mothers

7 things I do now

1. Laugh and smile as much as possible

2. Walk my son to and from 1st grade

3. Live for a date with my husband

4. Try to work out before 6:30 am when I start packing lunches

5. Bake, Bake and Bake some more- oh yeah, cooking too

6. Try to get my baby girl to go on the potty

7. Waste time on Facebook looking for old friends

7 things I want to do

1. Open a bakery or cafe

2. Decorate cakes for a living

3. Be motivated to train for a half (again) or full marathon

4. Visit family in Georgia

5. Gain some fashion sense

6. Plan an awesome anniversary trip since this year it is my turn to plan

7. Travel the world

7 things that attract me about the opposite sex (my husband)

1. A good, pure heart

2. the way they treat other people of all kinds

3. good looks

4. sense of humor

5. honesty

6. trustful

7. fun-loving

7 Favorite Foods (I am doing this in groups, because I have too many)

1. Fruit-Watermelon, Strawberries, Elephant-heart plums, fresh georgia or utah peaches, pomegranate

2. Tofu and Edamame

3. Frozen-Pumpkin Ice Cream, Rasberry and Peach Sorbet, Fudge Pops, blueberries and cherries (homegrown)

4.Prudy's Roasted Red Pepper Soup

5. Butternut Squash Risotto

6. Pizza

7. Vegetables and Legumes- Pumpkin- but I love this in dessert (pie, cake, bread, etc), tiny home grown tomatoes, winter and summer squash, kale, spinach, swiss chard, chickpeas, black beans, red lentils

8. Citrus anything and everything

9. Crepes and European Pancakes

10. Indian Food

(I care too much about food!)

7 things I Say Most Often:

1. That is my favorite

2. Did you hear what I just said?

3. Try to remember where you put it last.

4. It is super yummy.

5. I love you

6. Could you please..... ?

7. Can I have a kiss?

Up Next- Tuesday's with Dorie- Chocolate Chocolate Cupcakes- 2 ways

Edamame Soup with Feta Croutons and Shrimp or Chicken Summer Rolls with Honey-Lime Dipping Sauce

This was a great tasting dinner. The soup was so simple, but very flavorful and the spring rolls were so much fun to make and eat. I made some of the spring rolls with chicken and some with shrimp (that was precooked). If you are looking for a fun, summery dinner, this is it! Hurry, time is running out!


Edamame Soup with Feta Croutons from BH&G Magazine

3/4 cup chopped sweet onion

4 tsp canola oil

2 medium carrots, thinly sliced

2 garlic cloves, minced

2 14-oz cans chicken or vegetable broth

1 12-oz pkg. frozen shelled edamame

1 1/2 tsp snipped fresh thyme

1 egg white

1 Tbsp water

1/2 cup panko crumbs

4 oz. reduced fat feta cheese, cut into 3/4-inch cubes

1. In a saucepan, cook onion in 2 tsps of hot oil over medium heat or until tender, stirring occasionally. Add carrots and garlic; cook and stir 1 minute more. Add broth and edamame. Bring to boiling;reduce heat. Simmer, uncovered, for 5 minutes, or until edamame and carrots are tender. stir in thyme.

2. Meanwhile, in a small bowl, beat egg white and water with a fork until frothy. Place panko crumbs in another small bowl. Dip feta cubes, one at a time, into egg white to coat. Allow excess egg white to drop off; coat feta cubes with panko crumbs. In a large skillet, heat remaining 2 tsps oil over medium-high heat. Add feta cubes. Cook 2-3 minutes or until browned but not softened,

turning carefully to brown all sides of cubes. Drain on paper towels.

3. Ladle soup into bowls. Top with feta croutons, and if desired, additional thyme.

Chicken Summer Rolls with Honey-Lime Dipping Sauce from Health Magazine

For the dipping sauce:

2 Tbls honey

1/4 cup lime juice

2 tsp low-sodium soy sauce

1/4 tsp crushed red pepper flakes

For the summer rolls:

2 cups low-sodium chicken broth

1 pd. boneless, skinless chicken breast

8 8-inch round sheets rice paper

8 romaine leaves, sliced into large strips

1/2 red bell pepper, thinly sliced

2 medium carrots, peeled and grated

1 cup fresh mung bean sprouts

2 scallions, thinly sliced

1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves

In a small bowl, whisk together honey, lime juice, soy sauce, and red pepper flakes. Set aside.

Bring chicken broth to a boil in a medium saucepan. Add chicken, lower heat to simmer, and

poach about 15 minutes, or until cooked through.

Place chicken on a cutting board. When cool enough to handle, shred with you hands.

To assemble rolls:

1- Briefly dip on sheet of rice paper at a time into a pie plate or shallow bowl filled with warm water until soft and pliable. Lay each rice paper on a clean kitchen towel to absorb water.

2- Place romaine strips, about 1/3 cup shredded chicken, a few red pepper slices, and 2 Tbls each carrots and bean sprouts in the center of the rice paper. Sprinkle on scallions, mint and cilantro.

3- Fold the two side edges of the rice paper toward the center to hold in the ingredients and tightly roll up the paper. Repeat until you have made 8 rolls.

Prudy's Roasted Red and Yellow Pepper Soup and Tomato-Edamame Grilled Cheese Sandwiches

"I pledge my everlasting affection and devotion to this roasted pepper soup." These are the words that caught my eye when I was making my daily stop by Prudence Pennywise, sometime last week. In that moment, I knew that I was destined to make this soup and I did. I second Prudy's above statement and add "I will never make another recipe for Roasted Red Pepper Soup other than Prudy's". Maybe you don't have a love affair with this soup like I do. I have tried it a million times at a million places (even last friday), the best I have tried so far, is from Big City Bread Cafe, the most original, quirky place I have ever frequented. It was delicious there, with a fresh piece of mozzarella drop in, which melted ever so slowly. Oh, Athens, how I miss you!
Anyway, back to the soup. I have tried making it at home and Prudy's topped all the recipes I have tried. It was perfect! I used 2 red and 1 yellow pepper, left the skins on after roasting them and just pureed it all. I omitted the butter at the beginning and used 4 cups of chicken stock. I stirred in a little whole milk at the end instead of cream and even dropped a tiny ball of fresh mozzarella in mine, which was adorned with fresh basil leaves. (How I love growing fresh herbs!) I could go on all day about this soup. Really, it is that good. Try it!
A word about the awesome sandwich we had on the side and even dipped in the soup. It was wonderfully delicious. We absolutely love edamame at our house and this sandwich was great. I used a monterey jack/ colby combo for the cheese and grilled them in the George Foreman grill. This was a perfect fall dinner!




Roasted Red and Yellow Pepper Soup by Prudence Pennywise
3 whole bell peppers
1 tablespoon each butter and olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 to 1/3 cup heavy cream or half and half
fresh basil, if desired

Roast bell peppers until blackened in most places. (I usually do it over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a ziptop bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, (I removed the tops and seeds before roasting on a foil-lined baking sheet) scraping with a knife. Chop coarsely. Heat olive oil and butter in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened. Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired

Tomato-Edamame Grilled Cheese Sandwiches from Better Homes and Gardens Magazine

1 bulb garlic

1 tsp canola oil

1 12-oz pkg. frozen shelled edamame

1/4 cup fresh lemon juice

1/2 tsp ground cumin

1/3 cup snipped fresh Italian parsley

8 slices whole grain bread

2 tomatoes, thinly sliced

4 oz reduced-fat Monterey Jack cheese, sliced

Preheat oven to 425 degrees F. Slice off top 1/2 inch of garlic bulb. Leaving bulb whole, remove loose, outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes, until soft. Cool.

Meanwhile, cook edamame, according to pkg directions. Drain and rinse with cold water. Squeeze 3 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use.

Add cooked edamame, lemon juice, 1/4 cup water, 1/2 tsp salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to a bowl. Stir in parsley.

For each sandwich spread 2 Tbls edamame mixture on two slices whole grain bread. Top one bread slice with 1 oz thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet toast over medium-high heat, turning once.

Fried Rice with Scallions, Edamame, and Tofu

This was wonderful! The picture in the book was much better than this one, but I had no complaints from any of the kids and that makes this a definite redo in my house! I used extra-firm tofu because that is what I had and it worked great. This tasted really good cold, for lunch the next day.
Fried Rice with Scallions, Edamame, and Tofu from the Food Your Crave by Ellie Krieger
1 Tbls + 1 tsp canola oil
2 large cloves garlic, minced
4 scallions,(white and green parts) thinly sliced
1 Tbls peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen, shelled edamame, cooked according to pkg directions and drained
1/2 cup frozen corn kernels, thawed
6 ounces firm tofu, cut into cubes
2 large eggs, beaten
3 Tbls low-sodium soy sauce

Heat 1 Tbls of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn, and tofu, and cook, stirring, until heated through, about 5 minutes.
Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp oil, then add the eggs and cooked until nearly scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.