Life of a Working Mom

My children are only 5 years old and they have a way busier social life than I do. This month has been especially busy getting ready for their dance recital and pre-k graduation along with t-ball practice and games. It’s hard enough to cook healthy meals being a working mom but trying to fit those meals in with the extra activities is nearly impossible. I’ve been trying to cook ahead and over cook so that we don’t fall into a bad eating slump. Now trust me, I am not perfect and we fall into that slump more often that I would like to admit to! Now that there is so much great local produce I need to make a better effort of getting an order in on a weekly basis. It’s hard not to eat healthy when my fridge is stocked full of fresh produce.

Here’s what my bin this week contains: Gala Apples (Non-organic, IPM), Dandelion Greens, Beets and Carrots (Salvaterra), Spinach, Rhubarb (Lancaster), Radishes, Pac Choi (14 Acre), Hydroponic lettuce (Hydroponic from Butter Valley), Eggs (Cockadoodle Ewe)

Chicken and Spinach Pitas with Tzatziki Sauce

Ingredients:

2 boneless, skinless chicken breasts (grilled with salt and pepper and then chopped)

1 pack of pitas

2 cups of spinach (wilted by cooking on the stove in a pot with 2 tbsp olive oil)

Tzatziki Sauce

• 3 tbsp olive oil
• 1 tbsp vinegar
• 2 cloves of garlic
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup greek yogurt (wrap in cheese cloth and let drain in a colander for at least 30 minutes)
• 1 cup sour cream
• 2 cucumbers (shredded in food processor, wrap in cheese cloth and squeeze out as much moisture as possible)
• 1 tsp fresh dill

Sauce Preparation: Combine the olive oil, vinegar, garlic, salt and pepper in a bowl. In a separate bowl whisk together the yogurt and sour cream. Combine the mixtures and add the cucumber and dill. Chill for at least and hour before serving.

Here is one of my daughter’s making the Tzatziki Sauce!

Place the spinach, chicken and sauce in a pita. Roll-up and enjoy!

 

Radishes and beets are not very loved in this house. I vow to keep trying different recipes until someone finally eats them. I got a little closer tonight with this recipe. Now I haven’t quite perfected it but it wasn’t too bad.

Carrot, Beet and Radish Chips

1. Preheat oven to 375 degrees. Clean carrots, beets and radishes. Peel if desired then slice them in thin pieces (carefully if you have a mandolin!)

2. Spray a baking sheet with non-stick spray. Lay your slices out on the tray and then once again spray with the cooking spray. 

3. Bake for 5-10 minutes then flip and bake 5-10 more minutes. Watch these carefully and be sure to remove any pieces that bake quicker than others. You definitely need to babysit the oven with this recipes! They will crisp up a little more once you remove them from the oven.

4. Top with a little salt and serve.

Like I said mine didn’t come out perfect but I will try again!

I really liked the carrots! My husband and one daughter loved the beets. The other daughter rejected them all. She thinks if it’s called a “chip” it should taste like a potato chip! Oh well, can’t win them all!

I wanted to try something different with the rhubarb today. I definitely have favorite rhubarb recipe and tend to hoard all the rhubarb that comes into the house for that very reason. Since I had a lot of cooking to do today I was going for quick and easy and found this recipe:

Apple Rhubarb Cake

1 box of yellow cake mix (don’t forget to use your fresh organic eggs)

1 1/2 cups of apples, chopped

1 1/2 cups of rhubarb, chopped

1 cup of half and half creamer

3/4 cup of sugar

1. Prepare the cake mix according to box directions. Pour into a greased 9×13 pan.

 

2. Pour chopped rhubarb and apples over the entire cake. Mix sugar and half and half together and pour over cake mix.

3. Bake at 350 degrees for 30-40 minutes.

4. Let cool and serve.

This would have been perfect with some whipped cream or vanilla ice cream. You can make this recipe with just rhubarb. I chose to add the apples so I could have extra rhubarb to make my favorite rhubarb breakfast tomorrow!

So what’s for dinner tomorrow? I already made it!

Dandelion Pesto with Pasta and Roasted Tomatoes

First: Preheat oven to 350 degrees. Halve 2 pints of cherry tomatoes ( I used red and yellow). Place cut side down on a baking sheet and roast in the oven while you prepare your pesto.

For the Pesto:

4 cup dandelion

5 cloves of garlic

1 cup of olive oil

1/2 cup of pine nuts

1 tsp salt

1 tbsp honey (dandelion in bitter so a little sweetness was necessary)

Directions:

Combine all ingredients well in a food processor.

Remove the tomatoes from the oven.

Next, prepare a box of pasta of your choice. I chose Gamelli but any type would work well with this recipe. Drain and return to the pot. Add the tomatoes and desired amount of pesto to the pot and combine.

Serve warm topped with shaved Parmesan cheese and a glass of your favorite red wine.

Doesn’t this look delicious?

 

Have a great week! Remember working mom’s if I can cook healthy homemade meals with this crazy schedule then anyone can do it!

 

 

Mom’s Special Day….

This week was stressful at work. Long hours and little sleep made me anxious for the weekend ahead. I have never felt pressure to get my Mum the most extravegant thing ever for Mother’s Day. She is like me….just give her plants and food and we are good! I got her a gorgeous sunflower to put on her back porch and I made her lunch, dinner and dessert this weekend. Using my bin contents was super easy because they were all awesome and beautiful. Hope all you Mom’s out there had a special weekend….that includes all the Mom’s of only four-legged furry babies!

Spring Mix/Spring Onions
I love making tacos because they are easy, fast and are always a crowd pleaser. This recipe uses chipotle peppers and has the corn and beans mixed right in. I used the bulbs of the spring onions to cook with and the spring mix as one of the toppers.

Tex Mex Beef Tacos

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) flour tortillas

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes.

Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla. Top with your choice of toppings.


Arugula/Mint
Meatless Mondays have become a big part of the food revolution of the US. While Monday’s are generally one of my longest days at work, I try to do Meatless Tuesdays. I found this recipe in my newest issue of Cooking Light. Enjoy!

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

1 cup plain 2% reduced-fat Greek yogurt
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced
1 cucumber (about 8 ounces), peeled, seeded, and shredded
6 (6-inch) whole-wheat pitas, halved
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices

Preheat oven to 350°. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl. Wrap pitas in foil; bake at 350° for 10 minutes or until warm. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

Asparagus/Parsley
Getting asparagus in the bin makes me excited. I know, I know….corny. But it makes me think of pasta dishes filled with veggies. Here is another recipe from my newest Cooking Light magazine.

Garden Alfredo with Chicken

1 pound skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
6 ounces uncooked pappardelle pasta (I am going to use linguine instead)
2 medium zucchini
2 medium yellow squash
2 teaspoons olive oil
5 ounces thin asparagus spears, trimmed
1 red bell pepper, cut into thin strips
6 garlic cloves, thinly sliced
3/4 cup chicken broth
1/2 cup half-and-half
2 teaspoons all-purpose flour
2 ounces Parmesan cheese, grated
2 tablespoons fresh flat-leaf parsley leaves

Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan. While chicken cooks, cook pasta according to package directions. Drain; keep warm. Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer “walls” of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips. Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; sauté 2 minutes. Remove pan from heat. Combine broth, half-and-half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add cheese; stir until cheese melts. Add pasta, vegetables, and chicken; toss. Sprinkle with 1/4 teaspoon black pepper and parsley.

Rhubarb
I love baking. I have been trying to steer clear of it though because of us trying to eat better and go to the gym more. My boyfriend SWEARS I make him fat with my food. But, this is Mother’s Day weekend and I had to make some kind of special treat for my Mum. She loves rhubarb and it was a nice surprise getting this in this weekend’s bin!

Rhubarb Crumble Cake

For the Streusel:
1/2 c (115g) unsalted Butter, melted, plus room-temperature butter for pan
3/4 c (160g) packed Golden Brown Sugar
1/4 t (2g) Sea Salt or Kosher Salt
1 1/4 c (160g) all-purpose Flour, plus more for pan

For the Bars:
1/2 lb (225g) Rhubarb, cut into 1/2″ pieces
1/2 lb (225g) fresh Strawberries, hulled and sliced 1/4″ thick
1 1/2 T (15g) Golden Brown Sugar
1 1/3 c (200g) all-purpose Flour
3/4 t (3g) Baking Powder
1/2 t (3g) Sea Salt or Kosher Salt
3/4 c (170g) unsalted Butter, room temperature
1 1/4 c (140g) Confectioners’ Sugar
2 large Eggs, beaten
3/4 t (3ml) pure Vanilla Extract

Preheat oven to 350° F. Line a 9″ square baking pan with parchment paper, leaving a 2″ overhang on two sides (use a swipe of butter on edges of pan to help keep parchment flush with pan. Butter and flour parchment and pan, tapping out excess flour.
Make Streusel:
Whisk together butter, brown sugar, and salt. Add flour and mix together using a fork or your fingers to create large crumbs. Refrigerate until ready to use.
Make Cake:
In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/3 c (50g) of flour. Sift or whisk together remaining flour, baking powder, and salt, then set aside.

In a mixer, beat butter and confectioners’ sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in flour mix until just incorporated. Spread batter in prepared pan, top with rhubarb/strawberry mix then top with streusel topping. Bake 50-55 minutes or until golden and a toothpick comes out clean. Let cool in pan, then remove from pan using the overhanging parchment tabs.

Cinco de Yumm-o

Hi everyone! I am back from vacation and so happy to be in the kitchen again. Disney may be the “happiest place on earth” but it is certainly not the “healthiest place on earth!” After eating a weeks worth of junk it’s been all home cooking since our return. We are so happy to have such a great bin this weekend.

My bin this week contained: Head lettuce (it’s awesome did you see how big it was!), one huge turnip, green garlic, herbalicious green mix, spring mix, baby fennel, dandelion greens, spinach, IPM apples and eggs

Since it is Cinco de Mayo today I thought it would make something festive to celebrate while keeping it light and healthy. I got raves reviews for this meal!

Chicken and Shrimp Tacos 

For the chicken:

1 gallon size ziploc bag

3 chicken breast halves

1 lime

3 cloves of garlic

salt, pepper, cumin

1. Place the chicken breast halves in a large ziploc bag. Juice the lime into the bag, toss the rind in with it and the rest of the seasonings to taste.

2. Grill until fully cooked. Chop the chicken into bite size pieces for the tacos.

3. Serve on a warm flour tortilla with spring mix lettuce, salsa and sour cream.

Serves at least 4

For the shrimp:

1 lb 31-40 count shrimp, peeled and deveined

2 stalks of green garlic, cleaned and cut into rings to just past the meaty green part

1/4 red onion, chopped

1 lime

salt, pepper, cumin

olive oil

1. Place 1/2 the shrimp onto a piece of foil, drizzle with olive oil and juice from half of the lime. Season with salt, pepper and cumin. Add 1/2 of both the onion and green garlic to the packet.

3. Fold into a packet.

4. Do the same with the remaining shrimp and ingredients.

5. Place the packet on the grill over indirect heat for 15 minutes.

 

6. Drain the juices. Serve shrimp on a warm flour tortilla over a bed of spring mix and sour cream and salsa. 

Serves approximately 4

 

Peach Bread Pudding

1 loaf of bread cubed

1 cup milk

1 pint heavy cream

3/4 cup sugar

6 eggs

cinnamon

nutmeg

1- 16 ounce can diced peaches

vanilla bean ice cream for serving

1. Combine the milk, cream, eggs, cinnamon and nutmeg in a large bowl. Stir in the bread cubes and peaches.

2. Pour half the mixture onto a large piece of foil to make a packet. Repeat with the remainder.

3. Grill over medium heat for 30-40 minutes until it starts to become firm (should be springy when touched.)

4. Serve warm with Vanilla Bean ice cream!

Serves 6

 

Also on the menu this week:

Spinach and Artichoke Pizza

1. Combine ricotta cheese, chopped green garlic, chopped artichoke hearts, chopped fresh spinach, salt and pepper. 2. Spread onto a pizza crust. 3. Top with shredded white sharp cheddar. 4. Bake per crust directions.

Tropical Chicken Salad

1. Combine chopped cooked chicken, pineapple, mango, red onion, mayonnaise, honey mustard and curry powder. 2. Serve on your favorite bread with the herbalicious green mix.

Dandelion Green Smoothie

In a blender combine 1 apple (core and seeds removed), dandelion greens, banana, lemon and honey.

 

 

 

It Ain’t Easy Bein’ Green

I had to work Saturday this past weekend, so I wasn’t home to get my bin and start cooking right away. My boyfriend was home and took this lovely picture for me! Isn’t it beautiful!
The spring bins always make me so excited. They are always filled to the brim with greens. It makes my life a whole lot easier because then I don’t have to go and buy some at the store. Salads are those things that in theory, should be super easy to put together and bring to work. I never seem to take full advantage of greens in my fridge. So now we have just started cooking with them more.

Kale/Mushrooms
This is a recipe from Runners World. According to the article “Chicken and quinoa are a dynamic duo:Amino acids in chicken rebuild broken-down muscle tissue, while carbs in quinoa refuel your depleted gas tank, making this optimal for recovery. Quinoa provides magnesium, which may improve muscle strength in athletes.

Chicken Quinoa Soup

Heat 2 teaspoons canola oil in a pot; cook 1 diced onion and 2 sliced carrots for 6 minutes. Add 1 pound thinly sliced boneless raw chicken thighs, 1 cup sliced mushrooms, 2 sliced celery stalks, and 2 minced garlic cloves; cook 5 minutes. Add 4 cups chicken broth, 1 cup water, 3/4 cup quinoa, 4 sprigs thyme, and salt and pepper. Boil, reduce heat, and simmer about 15 minutes, till quinoa is tender. We chopped the kale and put it into the soup, cooking it for about 5 minutes until it is wilted and soft. Enjoy!

Dandelion Greens
I am not a huge fan of these; every time I have eaten them they have been bitter. I am hoping it was just the way I have prepared them because dandelion greens are SOOO good for you. Full of nourishment, dandelion leaves are an excellent source of calcium, potassium, vitamin A, vitamin K, and vitamin C. Would you believe that one cup of dandelion greens has as much calcium as half a glass of milk! I found this recipe on Pinterest and I hope you guys enjoy it!

Spring Dandelion Green Pasta

4-6 cloves garlic, minced
1/2 onion, chopped
2 tablespoons butter
4 handfuls of dandelion greens
1/2 cup chicken stock (I will be using veggie broth)
1/4 pound bacon (turkey bacon would work too)
salt and pepper to taste
cayenne pepper to taste, optional
1 lb. your choice of pasta (I am using spaghetti)

Wash dandelion greens and roots very well with water, in order to remove all the sand and dirt. Separate the greens and roots from the stems. Compost the stems. Coarsely chop the greens and reserve the roots. In a large skillet, cook the bacon. Remove the bacon from the skillet to cool once crisp, then crumble. To the skillet, add butter, garlic, and onions. Saute until onion is translucent. Add the dandelion greens and stir to combine. Add stock. Cover and simmer for 10 minutes. Remove the cover, mix in the crumbled bacon, and turn off the heat. Toss with hot pasta.
*This would be fab with a glass of white wine…just sayin’


Apples
We have been on a smoothie kick. After being at work for 10+ hours, we also go to the gym for 1-1/12 hours afterwards. Coming home around 10 or 11pm is not fun when you are hungry. I have found a nice smoothie curbs our food cravings while also helping our body recover from the workout. Apples are so versatile and there are so many recipes out there to use them in smoothies. Here are 2 recipes I hope you enjoy as much as me!

This one actually uses both the apples and spinach from our bin this weekend:
Spinach, Apple and Kiwi Smoothie

1 cup of vanilla almond milk
1/4 cup of vanilla greek yogurt
2 kiwis, peeled
10 green grapes
1 Apple, cored, skin on
1 giant handful of baby spinach leaves
1 teaspoon chia seeds (optional)
1 banana
10 ice cubes

Place everything in your blender or Vitamix and blend until creamy. Pour into glasses (makes 3-4 glasses) and top with a slice of fresh kiwi.
P.S. Use the chia seeds! You will thank me! If you don’t know what chia seeds are, look them up….super good for you and so easy to add to your diet.

Apple Banana Cinnamon Smoothie

This smoothie packs major protein, fiber, calcium, and vitamins to get your day off to a good start.

Blend together 5 raw almonds, 1 red apple, 1 banana, 3/4 cup nonfat Greek yogurt, 1/2 cup nonfat milk, and 1/4 teaspoon cinnamon.


Raspberry Jam
We don’t eat a lot of jam in our house. When I do my not-as-frequent-as-I-want fridge cleaning, I always find one jar of jam in the waaaay back grossly expired. I searched and searched the internet and found these recipes, using jam as an ingredient! Not as boring as just jam on toast! yay! You will have plenty of jam to be able to do both recipes.

Spinach Salad with Raspberry Vinagairette

3 Tbs Raspberry Preserves
2 Tbs Olive Oil
2 Tbs Raspberry or Red Wine Vinegar
1/2 Tsp Dijon Mustard
Fresh Pepper

Combine all ingredients in a container with a tight-fitting lid. Pour over a spinach salad topped with your favorite ingredients.

Baked Brie with Raspberries and Almonds

1 8 Oz Wheel Brie Cheese
1/2 Cup Raspberry Preserves
1 Tbs Balsamic Vinegar
1/4 Cup Sliced Toasted Almonds

Preheat oven to 375 degrees F. Place brie wheel in a foil lined baking pan.Bake for 10-15 minutes or until brie is soft in the center. Stir the raspberry preserves and the balsamic vinegar together. Place brie in serving dish, cover with the sauce, and then sprinkle with almonds. Serve with sliced fruit and a sliced baguette.

Asian Mix
This is perfect dinner for me after work. A salad with some slices of meat. I used left over sirloin that I grilled over the weekend. I just shredded some carrots and slice up cucumber. I topped it all off with Yogurt-style Blue Cheese dressing. YUMMY!

Eat Your Spring Greens!

Hi there! I’m Kathleen and am filling in for Lisa this week, and I’m pleased to be sharing a few recipes with you here, using the contents of this week’s local box.  I am an accomplished home cook and baker, preparing mostly vegetarian foods for my family for the last 15+ years.  You can view some of the things I’ve cooked on my blog, Katydid and Kid.

This morning was the first time I received a Pure Sprouts box, and it was really exciting seeing that cheerful little truck pull up and the friendly driver hand over a box of such fresh and healthy foods.  I started cooking right away and decided to make a smoothie, a frittata, and an Asian noodle dish, all of which incorporated the assortment of spring greens included in this week’s box.  This week you’ll be getting spring onions, apples, pea shoots, spinach, kale mix, rainbox chard, baby pac choi, chives and eggs.

First up is a Kale Matcha Smoothie, one of my husband’s favorites.  In case you didn’t know, matcha is powdered green tea and is a bright green color that doesn’t compete with the kale.  You can use raw kale in this smoothie or lightly steam it to make it a little less “leafy.”

Kale Matcha Smoothie

(makes four 10 oz. servings)

3 kale leaves, de-stemmed and roughly chopped

1 apple, diced

2 bananas, broken into chunks

1/2 c. plain yogurt

1/4 c. rolled oats

2 tbsp honey (add more or less per your taste)

1 1/2 c. milk (dairy, soy, almond, etc.)

1 tsp matcha green tea powder (or substitute 1/4 cup cooled, green tea and reduce milk by 1/4 c.)

1/2 c. ice (optional but recommended)

Combine all ingredients in a blender and process until thoroughly combined and enjoy cold.  They also make tasty popsicles if you freeze them in molds.

Another great way to use the greens in this week’s bin is to make a frittata.  My family enjoys one at least once a week, and you can certainly tailor the ingredients to whatever you have on hand. 

 

Spring Greens and Mushroom Frittata

(makes one 9″ frittata, serves 8)

1/2 c. packed, chopped spinach leaves

1/2 c. packed, chopped rainbow chard (de-stemmed)

4 spring onions, thinly sliced both white and green parts (or substitute a red onion)

5 baby bella mushrooms, sliced

1/4 c. fresh minced chives

1/3 c. olive oil

8 large eggs

1/2 c. milk

1/4 c. cheddar cheese, shredded

salt and pepper to taste

Warm a heavy 9″ or 12″ skillet on medium high, then add the olive oil to the pan.  Have your spring onions and mushrooms ready to go.

When glossy-looking, add the onion and mushrooms and saute until soft and browned.  Then add the chopped spinach and chard on top to wilt.

Meanwhile, beat your eggs along with the milk and a pinch of salt and pepper. 

Stir the vegetable and greens mixture in the pan, reduce heat to medium, and pour the eggs over top.  Top with shredded cheddar and chives, then cover and cook on the stove top until the eggs are set and begin to pull from the sides of the pan, usually about 5-10 minutes.  Alternately, you could put it in the oven under the broiler for 3-5 minutes to cook.

Serve with a salad or just on its own, for any meal of the day.

When I saw that baby pac choi was included in the box, I knew I’d have to make some type of sesame noodle dish; it’s so good with pac choi.  I often use soba noodles (made from buckwheat) but decided to use ramen since I had that on hand. 

 

Sesame Baby Pac Choi and Pea Shoots with Ramen Noodles

(serves 4)

2 tbsp canola or sunflower oil

2 cloves of garlic, finely minced

4 spring onions, whites and greens chopped.  Reserve a little of the green part for garnish.

2 cups baby pac choi (I used the entire amount from the bin)

2 cups chopped pea shoots

1/4 cup finely minced fresh chives

15 oz. dried ramen noodles (discard seasoning pouch, if contained in the package)

2 tsp rice vinegar

2 tsp honey

2 tsp toasted sesame oil

4 tsp tamari or soy sauce

1/4 cup sesame seeds or sunflower seeds for garnish

 

Cook ramen noodles according to the package,  Drain and set aside.

In a skillet, heat the oil and saute the garlic and onion until soft.  Add the baby pac choi and saute until wilted and soft, then remove from heat.

In a small bowl, combine the vinegar, sesame oil, honey and tamari, then add the chives and the remainder of the green onion.

In a large bowl, combine the noodles, pac choi mixture, and pea shoots. 

Pour the sauce over the noodles and vegetables, then gently toss with tongs to coat.  Garnish with sesame seeds or sunflower seeds and serve warm or cold. My sons devoured this for lunch today, so it was a hit with the pre-k and toddler crowds.

Thanks Lisa for letting me sub for you this week! I really enjoyed creating these dishes, and I hope the readers enjoy them. 

Special Guest Blogger

Hi Everyone!

I am headed to sunny Florida for the week. My friend Kathleen who runs an awesome blog Katydid and Kid agreed to be my stand in blogger for this week. She is a great cook and I am sure she will have some really fabulous recipes to share.

Thanks Kathleen I hope you enjoy your first Pure Sprouts experience!

Lisa

Back Home…

For the last 2 weeks I have been on vacation in Arizona. We went out west last year for the first time (Utah) and fell in love. The climate, the people, the culture….all so different and I never feel like we have enough time out there. I haven’t been able to write anything on here because about 90% of the time I had no internet or phone reception. I will share a few pics with you guys (you will be jealous!)

It was nice to come home to a bin of produce. There was only one city we actually had good food in and I desperately wanted a Kale omelet or even a Chia and Kiwi Smoothie! My parents brought my bin into the house while I was gone and took some of the more “delicate” things to eat (basil and apples). So here is what I did and am going to do with the rest of it!

Mushroom and Barley Soup

This recipe is taken from the side of a box of quick-cooking Barley. “Mother’s” brand natural foods is great and not expensive. I try to use natural and organic as much as possible! I added diced carrot and celery to this as well.

1 tablespoon vegetable oil
3 cups sliced mushrooms (about 1/2 a pound)
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 garlic clove, minced
6 cups single strength beef broth
1/2 cup quick-cooking barley
1 tablespoon dry sherry (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

In heavy 3-quart saucepan cook mushrooms, onions, bell pepper and garlic in oil over medium heat about 5 minutes or until tender, stirring occasionally. Add remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 15-20 minutes or until barley is tender.

Sprout Salad/Mixed Greens

 

Man, oh man. I saw this in my fridge and dove right in! So delish! I mixed this with some of the mixed greens and a little bit of olive oil and balsamic vinegar. Nice bit of heaven at 11pm when we got home from the airport.

 

Eggs

I am a glutton for sweets. I admit it. I love baking and it is hard to do when you are trying to watch what you eat. When my boyfriend moved in, I was baking every week (Honeymoon period!) and then we both noticed a little weight gain! So I have cut back tremendously and only do it once in a while. Here is THE BEST (I swear to this) chocolate chip cookie recipe. A ton of sugar and butter, but I swear you will forget all of that once you take a bite!

 

Soft and Chewy Chocolate Chip Cookies (compliments of Martha Stewart)

 

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

 

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

 

Finally, here are some pics of Arizona!