Soba Salad with Feta and Peas

I came across this recipe somehow, when I was looking at one of my favorite blogs, The Way the Cookie Crumbles. I kept it in the back of my mind for a night that would require a fast dinner.
We enjoyed this when my sister was here visiting with her kids. I threw it together after a long day of swimming and playing and all the kids were really happy about eating it.

I didn't get a great picture, but once again, with that many hungry mouths to feed it makes doing so very difficult.

I don't use frozen peas very often, but they went really well with the soba noodles in this dish. The soba noodles are dressed with a simple lemon juice & olive oil mixture, that also contains a dash of soy sauce. It makes for a great combination.

The best thing about this recipe was how quickly it came together and at the same time, it was very flavorful and delicious.
Recipe for Soba Salad with Feta and Peas
* I used less olive oil than the recipe called for

Asian Baked Salmon

This is going to be a quick post.
I wanted to cook some fish for dinner the other night to accompany our vegetable fried rice (that recipe is coming soon). I did a quick internet search and found a recipe from The Barefoot Contessa that looked great.
It was for grilled salmon, but I read in some of the reviews that people had baked it with good results.
The marinade was really quick, with just a few ingredients.
It sounded a little strange to combine dijon mustard and soy sauce, but I knew it would be good.

My kids and husband really loved this salmon. It was a definite success.

*NOTES
I used salmon fillets without the skin.
I just brushed my salmon with the marinade before I put it in the oven and after 10 minutes, flipped the salmon over and brushed it again.
I baked mine at 400 degrees and it was done in 15-20 minutes.

Recipe for Asian Baked Salmon (Grilled)

Peanut Chicken Soba Salad

Whenever I need a quick salad or side dish, I go to myrecipes.com. I just type in a keyword and I always find a recipe that I want to make.
The recipes are rated, like many other sites, so I can go and read what people thought about a certain recipe before I make it.

I chose this salad because I needed to take something to a get together that could be served cold and still taste good.
I also chose it because I didn't have a lot of time to prepare and wanted something that I already had all the ingredients for that I could throw together. The fact that most people had given it 5 stars on the ratings helped give me the extra little push to go ahead and make it.

The method for cooking the chicken could also be used for the Chicken Nachos that I posted yesterday.
I left out the red onion and used sesame oil instead of peanut oil.
I also used whole wheat angel hair pasta because I didn't have any soba noodles on hand.

I ate this at the get together and really enjoyed it. The bowl was clean when the whole thing was over so I suppose that means everyone else liked it too!


Recipe for Peanut Chicken Soba Salad


One Year Ago-Slow Cooker Vegetable Casserole

Crispy Tofu with Green Vegetable Stir-fry

As soon as I saw the photo for this recipe in a recent issue of Family Fun Magazine, I ripped it out.
This looked like it could be the one. The recipe that would get certain members of my family excited about tofu. (I won't mention any names, but one of them is not a child- that pretty much gives it away, doesn't it?)
Ok, maybe excited isn't the right word to use there.
Acceptance is what I was going for.

Here you have small tofu cubes that are marinated, breaded, and deliciously crispy.
This recipe is a bit more time intensive than the one I posted last week, but it is also one that I would make again.
The stir-fry is great, the tofu is delicious and my family really loved it.

The tofu cubes are flavorful and crispy-the panko breading is perfect.
The recipe suggested serving this over rice, but we don't eat alot of rice and I had some whole wheat angel hair pasta, so I served the stir-fry over noodles instead.
The recipe also suggested using any combination of green vegetables that you like, such as: asparagus, fresh green beans, broccoli, sugar snap peas, snow peas, and/or zucchini.
I used all of the above, except for the sugar snap peas and snow peas.

My daughter (the one that loves tofu), even ate some of the leftover cubes as a snack the next day. Cold, out of the refrigerator.

I'm just saying....


Crispy Tofu with Green Veggie Stir-Fry adapted from Family Fun Magazine
Ingredients
For the tofu:
1 14 oz package extra firm tofu
2 Tbls soy sauce
1 tsp fresh lime juice
1 tsp sugar
3/4 cup cornstarch
2 eggs, lightly beaten
1 1/2 cups panko (Japanese bread crumbs found in the ethnic food aisle of supermarkets)
1/3 cup canola oil (I used 2 Tbls and cooking spray)

1- Drain the tofu, then press it with paper towels to remove excess water. Cut into cubes.
2. Combine the soy sauce, lime juice, and sugar in a 8-inch square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.
3. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.
4. Line a baking sheet with paper towels and heat the oven to 200 degrees F. Heat a 10 to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.

For the stir-fry sauce:
1/2 cup chicken broth
1 1/4 teaspoons cornstarch
2 Tbls oyster sauce
1 Tbls soy sauce
1 teaspoon sugar
3/4 teaspoon toasted sesame oil

1. Whisk together the sauce ingredients in a small bowl. Set aside.

For the stir-fry:
1 Tbls canola oil
1 small bunch scallions
2 teaspoons minced fresh ginger
4 cups cut up vegetables to stir-fry(I used broccoli, asparagus, zucchini and fresh green beans)
2 teaspoons minced fresh garlic
2 teaspoons toasted sesame seeds ( I totally forgot about these)

1. Heat a large skillet or wok over high heat. Add the oil, then the scallions and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp tender, about 3 or 4 minutes. Add the garlic and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes.

Serve stir-fry with rice or noodles and top with 12 cubes of tofu, per serving. Sprinkle with sesame seeds.

One Year Ago-Red Lentil Soup-2 ways and Bundles of Joy with homemade Pear Butter

Asparagus and Shrimp Stir-Fry on Noodle Pillows

Maybe my kids are a little strange, but they absolutely love shrimp. Any way you prepare it. Hot, cold, battered and fried, naked, spiced, sauced-whatever you want, they love it. (Sorry, I realize I was getting a little Bubba-esque there about the shrimp).

They also are really fond of asparagus. If my 4-yr old sees it when we go to the grocery store, she begs for it. She complains about celery, but not asparagus.
I thought that was kinda strange because I just as an adult learned to love asparagus a few years ago, but I am not complaining.

I saw this cute stir-fry recipe and knew my whole family would love it. No bribing would be involved and that basically sold me on trying it.

You boil your pasta noodles and toss them with a little sesame oil and then form them into little nests and bake them in the oven until the outer edges and brown and crispy. Yum! The original recipe called for Asian wheat noodles, but I just used whole wheat vermicelli instead since I had some in my pantry.

The stir-fry is really basic- ginger, soy sauce, and garlic. I used canola oil to stir-fry my asparagus and shrimp.

My husband loves shrimp too, so this dinner was quickly gobbled down, with everyone asking for more shrimp. I love it when that happens.

p.s. You can still enter my giveaway, if you haven't already- just leave a comment HERE

Recipe for Asparagus and Shrimp Stir-Fry on Noodle Pillows



One Year Ago-Grown Up Mac and Cheese with Turkey Bacon and Broccoli

CEiMB- Chicken Sate with Spicy Peanut Dipping Sauce

Today's CEiMB recipe- Chicken Sate with Spicy Peanut Dipping Sauce, is one that I have been wanting to try for awhile now. I am so glad that Cathy picked it! You can find the recipe on her blog- The Tortefeasor, which I highly suggest you start reading, if you don't already or you can find the recipe HERE.

Now, I know my chicken is looking kinda sad, without any grill marks, but for some reason I decided to broil mine. Not really the best idea, since I put the broiler pan on the very top rack and even though I soaked my skewers, we still had some flames. Unbelievable!-especially since the day before my neighbor's kitchen was on fire. I stayed right there and watched them, but it was still a bit scary.

I moved the rack down to the next notch, a little bit farther from the heat for the next batch and luckily we didn't have any more flames.

My whole family liked the chicken. It was tender and flavorful, thanks to the marinade and the kids really enjoyed the whole eating-something-off-of-a-stick-that-you-can-then-turn-into-a-weapon-at -the-dinner-table idea.
Review on the peanut sauce- my husband said it was good. My son didn't like it, my daughters did. It was good, but not my favorite peanut sauce that I have ever made or tasted-It was a little too thick. Maybe I am too picky about peanut sauce. Maybe I have made too many different peanut sauces-idk. I don't want you to think it isn't good, it is! (This one is my favorite so far)

Overall though, we really enjoyed this recipe. Go see what the other CEiMBer's thought by checking out the Blogroll!

I also revisited the Oven Baked Onion Rings that I picked a couple weeks ago. The recipe uses Baked Lays Originals for the coating and I thought it would be fun to try it with some of the other Baked Lays flavors. We tried Cheddar & Sour Cream, Sour Cream & Onion and Barbeque Flavor. The Sour Cream & Onion were the fave and the BBQ were the least fave, a little too sweet, but it was fun to try other flavors.
Pam tried the onion rings again recently too- check out her post-HERE!

One Year Ago- What's in your Lunchbox #1-Finger picking chicken balls, mini caramel apples, mini bagel sammies, and fruit parfaits with homemade granola

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

Asian Patties

I found this recipe quite a few years ago, in Parents Magazine and I have been making variations of it ever since. It is easy and gets lots of veggies into a nice meal.
The original recipe uses ground sirloin and I have made it in the past with beef. I don't really eat beef anymore, so the past few times I have made it, I have used ground turkey breast.
Basically, any ground meat would work. If you use ground turkey breast, you just have to watch the patties close, because if you cook them too long, they will be dry.
Sometimes, I add a little chicken broth to the pan while they are cooking, just to keep them moist.
The cream of coconut and anchovy paste really makes the flavors great. My kids really enjoyed this meal because it is something that you can eat with your fingers and everything is close to bite size.

Asian Patties adapted from Parents Magazine
2 Tbls cream of coconut
1 Tbls plain bread crumbs
1 Tbls soy sauce
1 tsp. grated fresh gingerroot
1 garlic clove, minced
1 tsp anchovy paste
3/4 pd. ground turkey breast
1 1/2 cups cucumber slices
1 cup carrot slices
1 cup red pepper slices
1/2 cup seasoned rice vinegar
2 Tbls sugar
1 tsp salt
Lettuce leaves

1. In a bowl, combine coconut cream, bread crumbs, soy sauce, ginger, garlic and anchovy paste. Add turkey and gently combine until well mixed. Shape meat into 12 small patties, cover and refrigerate until ready to cook.

2. In another bowl, combine cucumber, carrot and red pepper. In a medium saucepan, combine vinegar, sugar, salt and 1 cup water. Bring to a boil, remover from heat and pour over veggies. Let sit for 3 minutes, then drain, reserving liquid.

3. Heat grill or skillet over medium high heat. Grill patties until cooked through, about 3 minutes per side. Serve in lettuce leaves with vegetables and rice on the side. Dip in reserved liquid.


Coming Tuesday- TWD- Honey Peach Ice Cream

Asian Chicken and Mango Salad

I decided to go with a another dish that called for mangoes, since I found 3 really lovely mangoes and didn't use all of them in the quick bread for TWD.
This salad was sooo easy and really good. I reduced the amount of oil in the dressing, just because I always do and it leaves more room for flavor from the other dressing ingredients.
I had a hard time finding a plain old rotisserie chicken. There were so many flavors, I was beginning to think I was going to have to roast my own. But then I found a salt and pepper only chicken and took it home and had this salad ready in about 15 minutes.
We have been eating the leftover dressing on salad greens and sprinkling peanuts on top.
It was really a great dinner.

Asian Chicken and Mango Salad adapted from Redbook Magazine
Sesame-Soy Dressing
1 1/2 tablespoons fresh gingerroot, grated
1 1/2 teaspoons garlic, minced
2/3 cups canola oil (I used 1/3 cup)
1/3 cup rice vinegar (I used 1/4 cup)
1 1/2 tablespoons toasted sesame oil
1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons honey
1/2 teaspoons freshly ground black pepper
Salad
1 store-bought rotisserie chicken
1 large ripe mango, halved, pitted, and diced
1 large seeless cucumber, quartered lengthwise, cut into chunks
1 small red onion, chopped
1/2 teaspoons kosher salt
8 cups mixed salad greens
lime wedges, for garnish
Directions
Dressing: Combine the sesame-soy dressing ingredients in a 2-cup jar; cover jar with a tight-fitting lid and shake well to dissolve the honey. Store covered in the refrigerator up to 3 weeks.
Salad: Remove skin and bones from rotisserie chicken and pull into long shreds. Toss chicken in a large bowl with mango, cucumber, red onion, and salt.
Add 1/2 cup of dressing and toss to lightly coat. Serve chicken salad over watercress or mixed greens. Garnish with lime wedges.


Coming Tomorrow- CEiMB- Thai Style Halibut with Coconut Curry Broth

Kung Pao Veggies

Usually, I plan weekly menus and don't really have to think about what I am going to fix for dinner. But, once in awhile it gets close to dinner time and I think to myself- What am I going to make?
That is what happened last week. I had cooked spaghetti noodles in the fridge and tons of vegetables. I remember seeing this recipe for Kung Pao Chicken over at Barbara Bakes and I figured I could make it quickly. I printed off the recipe, chopped my veggies and warmed up the noodles. Dinner was ready in a flash!
I used zucchini, carrots, sugar snap peas, and a yellow onion. I left out the chicken because I didn't have any ready. I just stir-fried the veggies in the sesame oil and then added the sauce after a couple of minutes. I served it over the noodles and topped it off with some cashews.
This was a quick and easy recipe and it was really simple to adapt it with what I had on hand in my fridge. I included the recipe that Barbara used, but just keep in mind that it is really easy to adapt.
My family loved it!

Kung Pao Chicken seen over at Barbara Bakes, who adapted from For the Love of Cooking

3 boneless, skinless chicken breast, diced into bite sized chunks

2 tbsp. cornstarch

1 tbsp sesame oil

2 tbsp seasoned rice vinegar

1/3 cup soy sauce

2 tsp sugar

6 green onions, chopped

3 large garlic cloves, minced

2 tsp fresh ginger, grated

1/2 tsp crushed red pepper flakes

1/2 cup roasted peanuts

1/2 cup shredded carrots

1 1/2 cup pea pods, steamed until tender

Combine chicken and cornstarch in a Ziploc bag and toss until evenly coated. Combine the vinegar, soy sauce and sugar in a bowl and set aside for later.

Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken, peanuts, carrots, and pea pods.

Cook for a few minutes until sauce thickens up a bit and carrots are tender. Serve over rice or noodles and top with remaining green onions.

Up Next-Root Beer Bundt Cake

Pork Strips with Peanut Sauce and Rice Noodles

I think I could be a spokesperson for Cooking Light Magazine. I use their recipes more than almost anything else and I have never, not even once, been disappointed with the results.
This is another really fast dinner. It comes together in literally minutes. Especially if you have rice noodles that are already cooked in your fridge.
I love peanut sauce. When I was little my dad used to make us Nasi Goreng (fried rice) all the time. (I know you won't believe this, but Cooking Light actually has a really great version of Nasi Goreng. Find it HERE when I posted about it or HERE)
He learned how to make Nasi Goreng when he lived in Holland for 2 1/2 years. He always served it with peanut sauce and a fried egg on the side.
Because my dad spent time in Holland- you could also always find Sambal Oelek in our fridge when I was growing up. We used to be scared of this particular condiment because it was so hot!
What does all of this have to do with the recipe here? Well, this recipe includes a delicious peanut sauce that actually has Sambal in it and all of these things remind me of my dad cooking for us.
We loved this dinner. Quick and delcious. Plus, it brought back some great memories of my childhood.

Pork Strips with Peanut Sauce and Rice Noodles from Cooking Light
1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon chile paste with garlic (such as Sambal oelek)
1 teaspoon honey
1/2 teaspoon cornstarch
Cooking spray
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1 (6-ounce) package rice noodles
1/2 cup thinly sliced green onions
Lime wedges (optional)

Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.
Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.

Up Next- Cookie Carnival- Inside Out Carrot Cake Cookies and my fave food right now

Craving Ellie-Sesame Stir-Fried Chinese Greens, Quinoa Stir-Fry and Cheesecake Pops

This week's Craving Ellie recipe, Sesame Stir-Fried Chinese Greens, was chosen by Apple Crumbles. You can find the recipe there. It was a really easy recipe- your choice of napa cabbage or bok choy, which you stir-fry and then add rice wine vinegar, soy sauce, and sesame oil. Simple and quick. Just how I like it. Oh, and you top it off with a sprinkle of toasted sesame seeds. I was fixing a stir-fry to go with it and as I was preparing the stir-fry, I realized that the sauce for the stir-fry was exactly the same as the Chinese Greens. Perfect! I decided to include that recipe too, since that is what we had for dinner. The stir-fry was served over quinoa- I used a combination of normal and red quinoa. It was delicious. I also added a yellow and orange pepper for more color and nutrition.
My hubby also made a request for his favorite treat before he left a couple days ago. He loves Cheesecake Pops. I have made them at least 5 times since I tried them for the first time with the Daring Bakers last April. He wanted to take them to work and I made the leftover cheesecake into cheesecake cups. So, you have the healthy dinner and the decadent dessert. But, luckily the decadent dessert was made for other people to enjoy. Hope you try some of these delicious dishes!

The link for the Cheesecake Pops and Cheesecake Cups
Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa from Cooking Light

Dressing:

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons dark sesame oil

Dash of crushed red pepper

Stir-fry:

1 1/2 cups water

1 1/2 cups uncooked quinoa

1 tablespoon dark sesame oil

1 cup chopped onion

2 garlic cloves, minced

2 cups red bell pepper strips

2 cups sliced mushrooms

2 cups (1-inch) sliced asparagus (about 1 pound)

1/2 teaspoon salt

1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed

2 tablespoons sesame seeds

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.

To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Up Tomorrow- Steel-Cut Oat Risotto

Craving Ellie-Sesame-Teriyaki Tofu

This week's Craving Ellie recipe was chosen by Jessica, over at Johnstone's Vin Blanc. She chose Sesame-Teriyaki Chicken Thighs. I had every intention of using this teriyaki marinade on chicken, but time got the best of me and I had a block of extra-firm tofu that was in the fridge, so I decided to cut up the tofu and marinate that instead. I cut the tofu into triangles and let it marinate for a couple of hours in the fridge and then I broiled it for 10-15 minutes to let it get nice and crisp.
The marinade was really delicious. I served the tofu alongside some brown rice and broccoli and I gave my kids a choice (I usually do not do this), but there was leftover pot roast, carrots and potatoes in the fridge, so I let my kids chose between the tofu, rice and broccoli and the pot roast leftovers. Much to my surprise, all three of them actually chose the tofu! It was really good. I ate the leftover tofu on top of a salad today. I will definitely make this marinade again. Go check out what the other Ellie's thought about this marinade and go to Jessica's blog for the recipe.

Come back tomorrow for Buttermilk Panna Cotta with Blackberries

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

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

Weekly Lunchbox- Confetti Couscous Salad, Apple Smiles, Chicken Chunks on a Stick, and Carrot and Cucumber Salad

This week's lunchbox is mostly taken from Annabel Karmel's Lunch Boxes and Snacks. It is one of my favorite cookbooks to go to for lunches because of the variety and ease of the recipes. The couscous salad was really quick and I tripled it so we could have some too. I also added some celery to it. The Chicken Chunks on a stick, I also doubled and we had some for dinner and sent the leftovers in the lunchbox. The kids loved them! The Apple Smiles are based on a similar idea I saw over at Picky Palate, but Jenny's looked way cuter. These were also a big hit. My husband actually ate the most of those and I have made them multiple times as a snack. The carrot and cucumber salad was quick and easy and very delicious- Hope you enjoy!

Confetti Couscous Salad from Annabel Karmel

1/4 cup couscous

1/2 cup hot vegetable broth

2 Tbls diced red bell pepper

1/2 medium carrot, peeled and diced

2 scallions, sliced

1 Tbls raisins

1 1/2 Tbls pine nuts, toasted

dressing:

1 Tbls olive oil

1 1/2 tsp lemon juice

1/2 tsp honey

salt and pepper

Put the couscous into a bowl. Pour the broth over it and leave to stand for about 5 minutes.

Fluff up the couscous with a fork. Stir in the bell pepper, carrot, scallions, raisins and pine nuts.

Whisk together the dressing ingredients and stir into the couscous. Season to taste.

Chicken Chunks on a Stick from Annabel Karmel

2 Tbls soy sauce

1 heaping Tbls dark brown sugar

1 Tbls lime juice

1 1/2 tsp canola oil

1 small clove garlic, minced

2 small skinless, boneless chicken breasts , cut into chunks

Put the soy sauce and sugar into a small saucepan and heat gently, stirring, until the sugar has dissolved. Remove from the heat and stir in the lime juice, oil and garlic. Marinate the chicken for at least 1 hour or overnight.

Soak four bamboo skewers in water. Thread the chunks of chicken onto the skewers, place on a broiler pan lined with foil, brush with the marinade, and broil for 4-5 minutes on each side, basting with the marinade halfway through, until the chicken is thoroughly cooked.

Carrot and Cucumber Salad From Annabel Karmel

1 large carrot, peeled

1/2 English cucumber or hothouse seedless cucumber

1-2 cups fresh bean sprouts

dressing:

1 Tbls toasted sesame seeds

1 Tbls soy sauce

1 Tbls rice wine vinegar

1 Tbls sunflower oil

1 Tbls honey

1 tsp mirin

1 tsp sesame oil

Using a swivel vegetable peeler, make thin strips of carrot and cucumber. (I just shredded them). Mix together the dressing ingredients and toss with the salad.

Apple Smiles

peanut butter

apple slices

mini marshmallows

Spread peanut butter on 2 apple slices. Put mini marshmallows on one apple slice and place other apple slice on top.

Coming Tomorrow- Barefoot Bloggers- Vegetable Pot Pie with Phyllo Crust

Soya Chicken with Rice and Veggies

I made this for my brother's birthday dinner a couple weeks ago and haven't found a chance to post it. The pictures are not that great, but it is a simple meal that we have eaten for many years, that is very good. It is really easy, not very intimidating and tastes great.
Soya Chicken with Rice and Veggies by my Mom
4-5 lbs chicken thighs and legs

1 1/2 cups soy sauce

1/2 cup sugar

4-5 garlic cloves, minced

1 med. piece fresh gingerroot, diced (or grated with microplane grater, if frozen)

cooked rice

steamed vegetables of your choice-I used broccoli, assorted bell peppers and zucchini

Place chicken thighs and legs in a dutch oven or large heavy bottomed saucepan. In a separate bowl, combine soy sauce, sugar, garlic, and gingerroot. Stir and pour over the chicken. Bring mixture to a boil over medium high heat and then reduce heat, and simmer, covered for 40 minutes, stirring occasionally.

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.

Lettuce Wraps

The original title of this recipe is Better Than P.F. Chang's Lettuce Wraps. It is taken from Best Bites in Boston, this recipe by Jennica Galovan. I adapted it a bit and so decided to leave off the first part of the title. They were delicious, let me tell you, but I don't want anyone to get upset about it!

Lettuce Wraps
20 oz ground turkey breast

2 minced garlic cloves

3-4 cups thinly sliced napa cabbage

1 cup finely chopped carrots

1 cup diced onion

3/4 cup chopped cashews

2 tsp freshly grated gingerroot

1/3 cup low-sodium soy sauce

1 Tbls Hoisin sauce

lettuce leaves- Boston, Bibb, Iceberg, Romaine, or Red Leaf

Heat 2 tsp canola oil in a electric skillet. Add ground turkey breast and season with salt and pepper. Add minced garlic. Cook until browned and cooked through. Transfer meat to large bowl. Heat 2 tsp canola oil in skillet and add cabbage, carrots, and onion. Cover with lid and cook, until veggies are tender and cabbage is wilted, stirring occasionally, about 8-10 minutes. Return the meat to the pan and add ginger, soy sauce, and Hoisin sauce. Stir until all ingredients are combined and then, add cashews.

Serve meat and veggie mixture on lettuce leaf, folding over sides so the filling doesn't fall out.