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CEiMB: Noodle-Vegetable Salad

28 Jul


I’m still recovering from an icky stomach bug that I’ve had most of this week, so I’m going to keep this post short and sweet. Danica was our lovely hostess of the week for CEiMB, and she chose Soba Noodle-Vegetable Salad and Chicken Satay. Since I made the chicken quite some time ago and didn’t much care for the peanut butter sauce, I opted to stick with just the Noodle-Vegetable Salad this go-round. It came together quickly and seemed to be a hit with my book club girls!

Noodle-Vegetable Salad
5 ounces whole wheat spaghetti
1/2 leek, thinly sliced
2 cups shredded carrots
1 medium green bell pepper, julienned
2/3 cup basil, roughly chopped
1/3 cup Chinese rice wine vinegar
1/2 tablespoon sugar
1 tablespoon canola oil
1 teaspoon sesame oil
1/2 tablespoon minced garlic
1/2 teaspoon red pepper flakes
the juice and zest of one lime
1 teaspoon fish sauce

Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, leek, carrot, bell pepper, and basil. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

Serves 8.
Modified from Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life.”

Meatless Monday: Spicy Asian Green Beans

11 Jul


Normally for Meatless Mondays, I prefer to post main dishes, not side dishes, but this week I’m saving my meatless main dish for Thursday, so you’ll have to be sure to check back for it :D Instead, I’ve got a bit of a cheater recipe for you because of course green beans are meatless. And more so, this dish is super easy to prepare. That’s why I call it a cheater.

My only complaint about this dish is that if you’re going to call something “spicy” right there in its name, it should be SPICY. This was more sweet than spicy, but of course I rectified that situation with my favorite condiment, a little Sriracha. I think this would be perfect for those who prefer things on the mild side, but if you have a “hot tooth” instead of a sweet tooth like me, consider upping the amount of crushed red pepper flakes.

Spicy Asian Green Beans
1 pound fresh green beans
1/2 cup orange juice
1 1/4 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced

Steam green beans to desired doneness.

Meanwhile, in small saucepan, mix sauce ingredients until well blended. Heat to boiling. Reduce heat to low; simmer 1 to 2 minutes, stirring constantly, until thickened and clear.

Stir sauce into cooked green beans to coat.

Serves 6.
From Pillsbury.

CEiMB: Short-Cut Greens

30 Jun


I’m going to go ahead and admit right off the bat that this post is a total cheat. I have posted about this recipe before, on my old blog, but since I have made the recipe several times since then, I thought I would post it again. Ellie Krieger originally calls for collard greens in this recipe, and I’ve also used kale, but this time I used turnip greens. I’ve made them with bacon, with Canadian bacon, and with ham from the deli. I’ve even made them meatless. It’s an incredibly versatile recipe that can be adapted to whichever ingredients you have on hand or prefer. Basically, it’s a delicious way to get a healthy dose of green vegetables and therefore definitely worth repeating.

To see the Chicken Pepian that the rest of the CEiMBistas are cooking this week, head over to Yoshimi Vs. Motherhood and check out Bri’s delicious blog. I wish I could have cooked along with the group this week because that chicken looks awesome, but unfortunately without a food processor or high quality blender, I didn’t see that working out too well here. I plan on digging out my food processor this weekend though so hopefully I can make that dish very soon!

Short-Cut Greens
1 pound greens of your choice
2 ounces Canadian bacon, ham, or bacon, chopped into small pieces
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 – 1/4 teaspoon crushed red pepper flakes
3/4 cup no salt added broth, chicken or vegetable
salt and pepper to taste

You can find cleaned and greens in a bag in your produce department which are ready to be cooked, or you can buy it whole in bunches. If you buy it in a bunch you will need to remove the stems and center ribs from the greens and discard. Then, cut the leaves into 1/2-inch strips.

Preheat a large skillet and cook the ham or bacon for 2-5 minutes, until crispy. Remove the meat from the pan and set aside. This step may be omitted if you are making vegetarian greens.

Add the oil and onion to the hot pan and cook until onions have softened, about 2 minutes. Add the greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes.

Add the chopped bacon or ham to the pan, if using, and season with salt and pepper to taste.

4 servings, approximately 1/2 cup each
From Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life,” p. 256
Nutrition Information based on using turnip greens, 2 ounces smoked ham, and chicken broth:

CEiMB: Tuscan Roasted Chicken and Vegetables

23 Jun


I really love participating in Craving Ellie in My Belly. Ellie Krieger has some truly delicious recipes, and it’s a great excuse to make a new one every week. Plus, the bloggers that faithfully cooks along each week are just an amazing group of ladies, and I feel so lucky to be part of their club! This week’s host, Margaret of Tea and Scones, not only makes some of the most delectable looking breads and pastries I’ve ever seen, she is so sweet.

And just like Margaret in a game of Words With Friends, this recipe was a winner! I had to make a few changes based on what I could find at the store – like subbing yellow squash for zucchini and leeks with a little fennel seed for a bulb of fennel – but the roasted vegetables came out delicious! Unfortunately my other substitution, using boneless chicken breast with a lemon pepper rub did not turn out as well. The flavor was great, but our chicken got a little overdone. Maybe next time I’ll be brave enough to try the bone-in chicken, or maybe I will just cook the chicken separately, either way, I’ll definitely be making these roasted veggies again. Delicious!

Tuscan Roasted Chicken and Vegetables

6 Roma tomatoes
3 medium yellow squash
2 leeks
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon fennel seed
1 teaspoon salt-free lemon pepper seasoning blend
3 6 ounce boneless, skinless chicken breasts

Preheat the oven to 375 degrees F.

Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the squash and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform. Do the same with the leeks so they are cut twice lengthwise, into thin strips.

Put the vegetables into a large baking pan. Toss them with garlic, oil, salt and pepper to taste. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary and fennel.

Rub the lemon pepper seasoning on the chicken breasts then arrange the chicken pieces in the pan with the vegetables. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

Serves 3.
From Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life” p. 210

MKMW: Nasi Goreng (Indonesian Fried Rice)

22 Jun


This month, once I decided to participate in My Kitchen, My World, I decided that I would prepare an Indonesian meal, not just a single dish. So along with the Acar Ketimum, I decided to serve this Indonesian version of fried rice and an easy spin on chicken satay. For the satay, I just used a store-bought sauce so there will be no recipe for that, but I felt like I had to at least include it in the meal since it seems pretty common fare for the area.

Since I wasn’t able to find a couple of the more exotic ingredients called for in this rice dish, I’m not sure how authentic it turned out being. I’m also not sure how much of an impact my substitutions had on the final product, but overall, it turned out to be pretty bland. I don’t think I would make it again, but I am definitely open to trying other Indonesian recipes if I can find the proper ingredients. And I definitely enjoyed my little mini vacation as part of the MKMW!

Nasi Goreng

2 cups long grain white rice
2 large eggs
2 teaspoons toasted sesame oil
1/2 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 medium onion, chopped
2 teaspoons ginger, minced
1 tablespoon fish sauce
1/2 teaspoon black pepper
6 ounces chicken breast, cut into 1″ pieces
8 ounces shrimp
1 tablespoon chili garlic sauce
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce

At least two hours ahead of time, or preferable the night before, boil rice in plenty of salted water until cooked, following package instructions. Rinse, drain and spread the rice to cool.

Combine eggs with sesame oil and salt, and put aside.

Heat wok or large frying pan over heat until hot. Add oil, and wait until it is very hot and slightly smoking. Add the onions, ginger, fish sauce, garlic, and pepper, and stir-fry for 2 minutes. Then add chicken and shrimp and stir-fry for a further 2 minutes. Add rice and continue to stir-fry for 3 minutes. Now add the chile sauce, oyster sauce and soy sauce and continue to stir-fry for 2 minutes.

In a small skillet, make 2 thin omelettes from the egg mixture and cut into strips. Mix into rice.

Serves 6.

Grilled Salmon & Squash with Red Pepper Sauce

20 Jun

This recipe was fast and delicious, but if you want to read more about it, you’ll have to head over to Two Boos Who Eat┬áto see my guest post :) And if you don’t already follow Amanda and Andy’s blog, I highly recommend it!

Meatless Monday: Kale with Cannellini Beans

13 Jun


There are few vegetables I enjoy more than kale. In soups, sauteed, as “chips.” I can’t actually think of a way I’ve had kale that I didn’t like it, and so I am always looking for new ways to try preparing it. When I saw this original recipe, Kale with Bacon and Cannellini Beans, I was first drawn in to the crispy bacon atop the giant pile of greens and beans. I know this is supposed to be a post about going meatless, but I can’t help but love bacon. The first time I made this dish, I topped it with those crispy little strips of salty meat, and the dish was great. However, I didn’t really feel like the bacon or chicken broth added anything to the dish. The true flavor comes from the balsamic vinegar, crushed red pepper flakes, and greens. The velvety texture of the beans and kale is perfect on its own, and I actually prefer this recipe as a meatless dish. The vegetable stock adds a much richer flavor, and I didn’t miss the bacon at all. How’s that for a Meatless Monday promo?

Kale with Cannellini Beans

1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 medium onion, chopped
1/2 pound kale greens, roughly chopped
1 cup unsalted vegetable stock
15 ounce can of cannellini beans, drained and rinsed
1/2 teaspoon salt
1 tablespoon balsamic vinegar
1 teaspoon sugar in the raw

Set a large, heavy pot or skillet over medium heat; add oil.

Once hot, add garlic and red pepper flakes; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute.

Add onion; cook, stirring occasionally, until soft, about 10 minutes.

Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes.

Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes.

Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes.

Stir in salt, vinegar and sugar; serve immediately.

Makes 4 servings.
Modified from Weight Watchers.

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