spicy thai noodles

hey there. happy wednesday. 

the snow is slowly melting. i only fell in the middle of the street/traffic once. i couldn't be more ready for spring. 

in the meantime, we're eating things that keep us warm. i try not to cook a lot of pasta, but this dish has become a favorite. and for pasta, it's a more healthy route to go. 

ingredients: 

one box of brown rice noodles (i order these from amazon: )

1/2 cup oil (sesame or olive)

1 t red pepper flakes

6 T honey

6 T good quality soy sauce

1 heaping T PB2 or peanut butter (pb2 is peanut butter with 85% fat removed. 

it's in powder form and is GREAT)

here she is: 

shredded carrots, cooked slightly (about a cup or more)

green onions (about 1/2 cup or however many you like)

steamed broccoli, optional (about a cup or more, chopped fairly small)

cooked chicken, optional (however much you like)

cilantro (about 1/2 cup or more)

peanuts (a handful or so)

directions: 

add oil to a small pot and turn heat to high. add red pepper flakes. let cook for 2 minutes. 

strain the oil into a bowl to get red pepper out.

add honey, soy sauce, and PB to the oil and stir. set aside.

bring pot of water to boil then add noodles. cook about 4-5 minutes, stirring gently a few times.

 DO NOT OVERCOOK THESE NOODLES OR THEY TURN TO INEDIBLE MUSH. 

(ok, you've been warned)

drain pasta and immediately pour oil/sauce over pasta and stir. 

add chopped green onions, shredded carrots, broccoli, chicken, peanuts to pasta. 

dish onto plates. top with more cilantro and a few more peanuts. 

enjoy! 

crockpot chicken enchilada soup

I found this recipe on pinterest, and was a little bit skeptical. It’s slightly adapted from a blog called Scattered Thoughts of a Crafty Mom. I used good quality chicken, and I really think that made it great! The enchilada sauce gives it a nice hint of lime flavor, and the little bit of cream cheese and rice makes it thick enough, but not too heavy. For a cold winter night when you don’t have time to do something fancier, this is a great go-to. J

Ingredients:

28-32 oz. low sodium chicken broth (plus about a cup of water)

16 oz. organic air chilled chicken breasts (about 2 large breasts)

2 cans mild green enchilada sauce

4 oz. can diced green chilies

2 T cumin

1.5 T chili powder

1 t onion powder

1 t garlic powder

1 t garlic salt

ground pepper to taste (I used about a half teaspoon)

1-2 c frozen corn, defrosted

1 block 1/3 reduced fat cream cheese, cut into cubes

¾ c instant brown rice

garnish: avocado, cilantro, shredded cheese, and tortilla chips

Directions:

Add broth, water, enchilada sauce, chilies, and spices to crockpot. Add chicken. Cook on low for 7 hours. Remove chicken and shred with 2 forks. Put chicken back in, along with corn, cream cheese, and instant rice. Cook about 30 more minutes.

Garnish with cilantro, shredded cheese, tortilla chips, and avocado.

Enjoy! 

summer vegetable bake

Thanks to a new CSA-type thing that I joined 

(Homegrown Grocery---> http://www.homegrowngrocery.com/) 

and to my friend Nicole's garden, 

I may never have to grocery shop again :) 

Slight exaggeration, but I am so excited about all my fresh, 

local, organic produce, milk, eggs, homemade granola, etc... so fun! 

We're having this vegetable bake for dinner tonight, so it may be risky to post this before I eat it, but what could go that wrong with these ingredients?!

Ingredients: 

-a couple yellow squash

-a couple zucchini

-an onion 

-a few tomatoes

-2 cloves garlic

-red pepper flakes

-s&p

-dill

-parmesan cheese 

Directions:

Mince garlic and a little bit of the onion. 

Spray bottom of small baking dish with cooking spray and sprinkle a little bit of the

 diced onion and minced garlic along the bottom. 

Slice zucchini, squash, onion, and tomato thinly. 

Arrange vegetables in pretty rows, using whatever pattern you like.

 I did zucchini, squash, tomato, onion. 

Sprinkle the remaining garlic on top along with some sea salt, pepper, a few dashes of dill and red pepper flakes. 

Drizzle lightly with olive oil. 

Bake at a 400 for about 30 minutes covered. 

Uncover, sprinkle some parmesan cheese (or another cheese if you'd prefer) on top and bake uncovered for about another 10 minutes or until cheese is bubbly and it looks cooked and delicious. 

enjoy! :) 

BBQ Chicken Quinoa

This is a fairly quick and very healthy summertime meal. 

It's great for dinner and almost better for lunch the next day. 

You can change it up or add more stuff to it if you'd like. 

Might be good with shredded carrots, peas, tomatoes, etc...

Happy cooking to you:) 

Ingredients:

1 cup uncooked quinoa (I used organic white)

about 2 cups frozen organic corn

about a handful of snap peas, cut in half or thirds

about a half of a bunch of green onions, chopped

1 clove garlic, minced

4 chicken tenderloins, boiled and shredded

 BBQ sauce (I used Annie's Naturals 

Organic Sweet & Spicy BBQ sauce from whole foods)

Directions: 

1. Boil chicken 

(bring water to boil, add salt and pepper, 

drop chicken in and let cook for 4-5 minutes. 

remove from water, cool, and shred)

2. Cook quinoa according to package 

(usually 1 cup quinoa, 2 cups water. bring to a boil then cover, 

reduce to a simmer and let simmer for 10-15 min. fluff with a fork when done)

3. In a sauté pan at about medium heat add a drizzle of olive oil, 

add minced garlic--watch it so it doesn't burn 

4. Add thawed corn and cook a few minutes

5. Add chicken, cook a few minutes

6. Add snap peas and green onions, cook for a few minutes 

7. Add chicken and vegetables to quinoa and add BBQ sauce  to taste (a little at a time so it doesn't overpower it)

8. If needed add s&p and/or more bbq sauce 

Garnish with cilantro. 

enjoy!

Baked Oatmeal

My Mama's Baked Oatmeal. 
Mostly guilt-free comfort food in the morning. 
Yes please! 

Ingredients:

3 apples, peeled and cubed (about 1/2")

brown sugar

cinnamon

3-4 bananas, sliced in about 1/2" chunks

2 c blueberries

1/4 c honey or agave

2 c uncooked oats

1 c toasted walnuts, optional

3/4 t baking powder

1 t cinnamon

1/4 c brown sugar

pinch salt

1.5 c milk

2 eggs

1 t vanilla

Directions: 

Heat oven to 375. Lightly spray 9x13" baking dish with cooking spray.

Toss apples in dish with sprinkle of cinnamon and a bit of brown sugar. Bake for about 8 minutes.

Layer blueberries and bananas with apples.

Mix oats, walnuts, baking powder, cinnamon, brown sugar, and salt together. Pour over fruit.

Mix milk, eggs, honey, and vanilla together. Pour over oats and fruit. 

Sprinkle a few additional walnuts and blueberries over top and bake for about 30-40 minutes or until set, bubbly, and slightly browned on top. 

Serve warm. 

Could be prepared the night before then baked in the morning. 

enjoy :) 

Crockpot Coconut Ginger Curry Chicken

This crockpot recipe originally

 called for a lot of prep work, pre cooking, etc. 

I'm not into that when I'm using a crockpot....

so I added (almost) all ingredients at once and it turned out great. 

It serves a lot of people! 

I made this for our "small group" of 12. If making it for fewer people, 

consider halving the recipe.

Ingredients: 

4 cloves garlic, chopped

2 inch piece fresh ginger, roughly chopped

1 onion, quartered and roughly chopped

1 red bell pepper, cut into chunks 

2 handfuls sugar snap peas, ends trimmed

1 can baby corn, drained

3 T olive oil

2.5 lbs boneless skinless chicken breasts 

2 cans lite coconut milk

1/2 t pepper

1 t cumin

1 t ground coriander

1.5 t ground turmeric

1 t salt

Directions: 

Set baby corn, snap peas, and red bell pepper aside.

Add all other ingredient to crockpot and stir thoroughly. 

Cook on low 4-6 hours. 

Add bell pepper and corn with 1 hour cooking time left. 

Add snap peas for last 15 minutes of cooking time. 

Serve over brown rice or quinoa.
Garnish with green onion, cilantro, or crushed peanuts. 

enjoy :) 

Simple Chicken Tortilla Soup

Quick, easy, weeknight meal. 

Leftovers are great for lunch the next day. 

Ingredients: 

2 c cooked, shredded chicken

1 onion, chopped

2 cloves garlic, minced

4 zucchinis, chopped

1 small can rotel tomatoes, drained

1 11 oz. can shoe peg corn, drained

6 c chicken broth

2 t chili powder

2 t cumin

juice from 2 limes

s&p to taste

handful fresh cilantro

Directions: 

Drizzle bottom of soup pot with olive oil. 

Heat over medium-high heat. Add onion and zucchini and sauté until tender, about 3 minutes.

Add garlic, chili powder, cumin, salt and pepper. Stir until fragrant. 

Pour in broth, rotel, and corn. Bring to a boil.

Add shredded chicken, reduce heat to medium and simmer until chicken is heated through.

Add lime juice and fresh cilantro. Taste and adjust seasoning. 

garnish ideas: crushed tortilla chips, avocado, cilantro, shredded cheese 

enjoy :) 

Vegetarian Taco Soup

This is a tiny bit adapted from my friend Melissa's taco soup recipe. 

She is by far the best vegetarian cook that I know.

 I love love love picking her brain for recipes. Thanks, friend!

p.s. I'm making it for small group this week...miss you guys so much! 

Ingredients:

1/2 lb. morning star ground beef substitute

1 onion, chopped

1/4 jalapeño, finely chopped

1 tomato, chopped

1 can pinto beans, drained and rinsed (15 oz)

1 can dark red kidney beans, drained and rinsed (16 oz)

1 can black beans, drained and rinsed (15 oz)

1 can shoe peg corn, drained and rinsed (11 oz)

1 can rotel diced tomatoes (10 oz)

1 small packet hidden valley ranch style dressing

1 low sodium/organic package taco seasoning

4 cans water

Directions: 

Brown together first 3 ingredients. 

Add all other ingredients.

Bring to a boil, reduce heat to simmer, simmer about 1 hour.

garnish options: cilantro, chips, cheese, tomatoes, avocado

enjoy :) 

Roasted Tomatoes, Shrimp, and Feta

Thank you, Real Simple! 

http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html

This was seriously delicious.

The combination of juicy roasted tomatoes, herbs, feta, lemon, and shrimp was just divine. 

I think it's a perfect dish to make for company. 

Seems really nice, but it only takes about 20 minutes

 of prep time and the oven does the rest. 

You can take a look at the link or keep reading...

Ingredients: 

5 tomatoes, cut into eighths

3 T olive oil

3 cloves garlic, minced

s&p

1.5 lbs shrimp, peeled

1/2 c chopped fresh parsley (or cilantro. i did a combination of both)

2 T fresh lemon juice

1 c reduced fat feta

Directions:

Heat oven to 450. Place tomatoes in a large baking dish. Drizzle tomatoes with olive oil, top with garlic  and 3/4 t each salt and pepper. Toss and roast for 20 minutes.

Remove baking dish from oven. Stir in shrimp, herbs, and lemon juice. Sprinkle with the feta. 

Return to oven for 10-15 minutes, until shrimp are cooked through. 

I served over quinoa with roasted green beans.

 Next time, I'll definitely have crusty bread with it. 

enjoy :) 

Crockpot Tomato Basil Parmesan Soup

Growing up, my mom never cooked in a crockpot. Ever. 

Mom, do you own a crockpot??

I've been told many times that "the apple doesn't fall far from the tree" 

when it comes to being like my mama. 

 Because of a busier work schedule this year, I've veered from "the tree" 

and started resorting to my crockpot. a lot! 

Life saver!
(thank you, Tom & Camille for my wonderful crockpot!)

In the original directions, this soup has a lot of fuss and hoop-la and 

stuff you're supposed to do before adding it to the crockpot. 

To me, that defeats the purpose of using a crockpot.
It's already hard enough to crawl

 into the back of my cabinet to lug the thing out....

So I decided to just dump all the ingredients in at once and voila.
Delicious. 

Ingredients: 
3 cans diced tomatoes, with juice (low sodium if possible)
1 can tomato sauce
1 cup diced celery
1 cup chopped carrots
1 cup chopped onion

1 T dried oregano
1 T chili powder
1/2 t cayenne pepper
4 c broth
1 bay leaf
1 c shredded parmesan cheese
2 T butter, optional
2 c skim milk (or fat free half and half)
1/2 cup fresh basil
1 t salt
1 t pepper

Directions: 
Add all ingredients to the crockpot
EXCEPT the fresh basil and 1/4 cup parmesan cheese.

Cook on low for 5-7 hours.

Add basil and reserved parmesan for last 30 minutes of cooking time.


enjoy :)

Watermelon, Basil, Feta Salad

Get ready to impress.

  

With VERY little effort.

This salad is oh so pretty. 

It's like the perfect sundress...in a salad version. 

makes sense to me 

:)

Ingredients: 

Seedless watermelon, cut into bite-sized chunks

Handful (or more) of feta

Couple handfuls of basil, chopped

Lime juice

Sea Salt

Olive Oil
Tiny drizzle of balsamic vinegar and/or sprinkle of orange zest if desired.

Directions: 

 Chop of the watermelon and basil. 

Squeeze a little lime juice and add a few dashes of olive oil.

 Lightly toss together. 

Sprinkle the feta on top (don't stir or it gets messy looking)

Top with a little sea salt and vinegar/orange zest if you wish.

Serve on a bed of arugula or on its own.
Garnish with fresh mint or basil.

Enjoy! 

Spinach Lemon Pasta Bake

This pasta dish is fresh, summery, and simple.

 It's a good one to make for a crowd. 

Ingredients: 

12-16 oz. whole wheat pasta (not a spaghetti type of noodle)

1 lemon, zested and juiced (use 1/2 lemon if you don't love lemon)

2 c fresh spinach, roughly chopped

3 cloves garlic, minced

2 c milk or half and half, any kind 

1-2 T butter

1-2 T flour

1/4 c parmesan cheese

1/4 c shredded mozzarella

red pepper flakes

basil, dried or fresh

s&p to taste 

Directions: 

Preheat over to 350. 

Make pasta, drain, put back in pot with a dash of olive oil to prevent sticking.

Add butter to sauce pan and melt. Saute garlic in butter. 

Add milk, flour, lemon juice & zest, and spices (including basil).

Stir with whisk until it thickens.

Add sauce, spinach, and cheese to pasta (reserve a little parmesan for the top) Stir.

Transfer to casserole dish and top with remaining parmesan cheese.

Bake covered for 20 minutes.

Uncover and bake 5 more minutes. 

Garnish with fresh basil and serve.

Enjoy! 

Chicken Salad with Avocado and a Kick

My husband eats the same thing for lunch every day. He is incredibly
patient with this and has somehow convinced himself that the turkey
sandwich I make for him tastes WAY better than the turkey sandwich he
makes himself (probably b/c I take an extra 3 seconds and put some
mustard on it...and if I'm feelin' real fancy that day, maybe even a
couple pieces of spinach).

I had a burst of creativity?, boredom?, pity?, love? last week and
decided to spice up lunch around here. I made chicken salad and I
liked it. I don't trust chicken salad usually because---why is the
chicken so small and fine and fluffy like that?? and what is this cream
substance?? no. I just don't usually love it. (I do like Whole Food's
sonoma chicken salad, but don't really buy it because mayonaise freaks
me out)

Here's what I did---I boiled chicken, shredded it, added avacado, a
little greek yogurt, a dash of mustard, and some spices. Ryan enjoyed
a fancy chicken salad sandwich with tomato, sprouts, cucumber, and
spinach for about 4 days.

He's back to turkey this week. Bless him.

Ingredients:
4 boneless skinless chicken breasts, boiled*, shredded, and cooled
2 avocados, pitted and cut into pieces
1/2 small onion, chopped
1/4 scant cup mustard (regular, honey mustard, spicy, whatever you
like. i used a sweet/hot blend)
1/4 scant cup greek yogurt (0% fat)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Add chopped celery, cilantro, or parsley if desired.

Directions:
Mix together all ingredients. Add more yogurt or seasoning as needed.
Serve with sprouts, tomatoes, other greens, cucumbers, celery, etc. on
a sandwich, with pita chips, over a green salad, or with raw
vegetables.

*Notes about boiling chicken---spray large pot with cooking spray
(pam) and turn heat to high. season both sides of chicken breasts with
a little bit of salt and pepper. when pot is hot, add chicken in
single layer and cook on both sides for about a minute each just to
char it a tiny bit. fill pot with water (chicken should not be crammed
next to each other) and bring to a boil. reduce to simmer and let
chicken cook through. mine took about 15-17 minutes total.


Enjoy!

cinco de mayo

We had our 2nd annual Cinco de Mayo party this weekend. 

So fun!!! 

I had a great time preparing for it, planning the menu, decorating, plucking fiesta-ish flowers from neighbors gardens (with permission, don't worry..), but the best was time with friends, 

sharing our home, and hosting with my man...oh and of course, delicious margaritas.

I loved it :) 

I didn't get as many pictures as I'd hoped to (I'll be better about it next year), but here are a couple pics and a few snip-its about the menu: 

"fiesta" streamers made from dyed
coffee filters

food table (dark, not very pretty picture :/) 

menu: fajitas, grilled veggies,
mexican rice, black bean salad, quesadillas, chips,
salsa, and guacamole

food labels-limes and
bamboo skewers...and "mexican" sangria bar in background.

sangria has oranges, cloves, cinnamon, and other goodies.
next time I think i'll add some brandy.

living room with fiesta banner

peonies and cute margarita straws :) 

my cute host partner :)
...and desserts in the background on the buffet

dessert menu: mexican brownies (picture and recipe below),
no bake oatmeal chocolate PB cookies,
margarita cupcakes, and
"scotcharoos" (rice crispy, butterscotch, chocolate goodness)
and m&ms to go with the fiesta theme! 

mexican brownies 

My very favorite brownies are ghirardelli dark chocolate brownies 

with chocolate chips...from a box. Yep, I said it. They are dang good. 

Trick: cook them 7 minutes less than the minimum cooking time says on the box. 

I use a glass pan usually and the cook time says 

45-50...no sirree, 38 minutes and those babies are perfect! 

My ultimate treat is these dark chocolate brownies with a scoop of Bluebell homemade 

vanilla ice-cream. That was before I had "Mexican-ized" these. 

Mmmmmmm! 

Recipe: add 1 teaspoon cinnamon and 1/4 teaspoon cayenne pepper to brownie mix. Follow all other instructions like normal. Try it, try it! So good and "fancy" in a split second.

Enjoy! 

 

grilled asparagus with lemon zest

This is too simple to be considered a "recipe", 

but here goes nothin'. 

This is a very easy way to add a fresh, 

new spin to asparagus. 

All you need:

asparagus (1 bunch)

olive oil (1-2 Tbs)

lemon zest (of about 1/2 a lemon)

s&p

fresh herbs

All you do: 

-trim asparagus (break off the ends. asparagus make a 

natural break with the last few tough inches of the stalk)

-heat grill (I used an indoor grill pan)

-toss asparagus on grill and drizzle with olive oil, salt and pepper, and lemon zest 

-grill until tender, but crisp, rotating as necessary

-serve with chopped fresh herbs sprinkled on top (mint or basil)

Simple, healthy side to compliment almost anything this Spring.

Oh yes, happy Spring!! My favorite :) 

Salted Caramel Chocolate Cake

This is a Martha Stewart, not a Kate, creation. 

I made it 4 layers instead of 6. 

I made it for Ryan's birthday.

It was amazing.

I'm married to a carb-aholic. He also happens to be a runner, golfer, and incredible athlete. 

And he's in the medical profession and would not counsel his patients 

to have the same "favorites" as he does. 

But in all honesty if you ask Ryan what his favorite foods are he will 

say, "cake, bread, biscuits, crackers, brownies, pizza, and cheese." yes.

I tell you these things because he is PICKY about his cakes, etc....and 

this cake is his new favorite, hands-down.

(http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake) from Martha:


Ingredients

• 
  

  For The Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

• For The Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

• For The Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

Directions

Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

some notes from me:

-yes, use a candy thermometer

-make cake and caramel ahead of time (a day before)

-use floss and toothpicks to easily cut your 2 cakes in half to create your 4 layers

 (imagine each round cake is a clock. if your cooled cake 

is on a piece of parchment paper on your counter 

place 2 toothpicks on the outside of "12 o'clock", "3 o'clock", "6 o'clock", and "9 o'clock". 

toothpicks should be centered in a way that when you slide the floss through, 

the cake is cut into 2 even layers.

 put a long piece of floss in between each set of toothpicks. pull floss through.

your cake is cut evenly and without a mess!)

Make for someone you love and share with friends! 

enjoy!