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Sweet Soba Noodles with Baby Bok Choy

2 Aug

Baby-Bok-Choy-Soba-2

For some reason I’m really into asian food lately. I recently learned that Michael LOVES asian cuisine so it’s been a win-win over here. This bowl of deliciousness was born from a side dish that I have been trying to make for about 6 months. Every time I would buy the baby bok choy, it would wind up going bad and my plan was foiled. Very sad.

This time I scheduled the meal for early in the week so the baby bok choy would be fresh and perfect. Mission accomplished!

Baby-Bok-Choy-Soba-1

Ingredients
1 package of Soba Noodles
1 lb baby bok choy, bottoms trimmed
1 cup chopped green onions, white and green parts
3-4 cloves garlic, minced
1/41/2 cup cashews
4 tbsp olive oil
1/4 tsp. dark sesame oil
1/4 cup of A Taste of Thai Sweet Red Chili Sauce

Directions:

  1. Cook noodles according to package.
  2. Heat 2 tbsp of olive oil over medium heat. Add the onions and cook for about a minute, then add the bok choy and garlic. Cover, lower heat and cook until the bok choy is wilted.
  3. Add the noodles, 2 tbsp of olive oil, sesame oil sweet red chili sauce and cashews to the pan and toss well.
  4. Split equally into bowls and top with chopped green onion.

As always, enjoy!

Cookie Dough Cookies

21 Mar

Cookie-Dough-Cookies-Top

I found this recipe for Raw Cookie Dough Bites which is amazing, because I too was at a loss for what to do with all of the almond pulp left over from my almond milk. I hate wasting food and I felt bad throwing away all that perfectly good almond pulp. Needless to say, I was ecstatic when Megan posted her recipe.

Cookie-Dough-Cookies

Just a note, I used peanut butter instead of almond butter. If you use peanut butter I would recommend reducing the coconut oil to about 2 tablespoons or omitting it all together. I haven’t tried it with almond butter only because we don’t eat almond butter. The peanut butter version is delicious. They are so good, it’s worth making almond milk just for these bites!

You can find the recipe here.

As always, enjoy!

Rainbow Chard over Quinoa

12 Mar

Rainbow-Chard-over-Quinoa

I had a tiny cold last week and was really in need of comfort food. Now that I’m feeling better, I was compelled to counter all the heaviness of last week with loads of veggies. I plan our weekly meals before going to the grocery store. This way I only buy what I need and don’t have to worry about wasting food. Plus, it makes getting things ready super easy since I already know we’re having for dinner that night. Feeling uninspired when I was making my weekly grocery list, I turned to the interweb for some help. I found this recipe on the Vegetarian Times and was inspired to make it a little more budget friendly. Are pine nuts only outrageously expensive in Chicago?

This meal was incredibly delicious. It was light, yet filling and had a wonderful hint of summer flavor. The success of this meal was confirmed by Michael’s second helping.

Note: My sister gave me a bottle of Orange Muscat Champagne Vinegar from Trader Joe’s that she had leftover. It’s delicious! I used two tablespoons of this in the recipe, but you could also combine champagne vinegar and orange juice with a bit of sugar or honey.

Ingredients:
Inspired by Sicilian Swiss Chard over Quiona
1 bunch rainbow chard, leaves cut into ribbons and stems sliced thinly
2 carrots, peeled
1 onion, chopped
3 garlic cloves, chopped
1/4 cup golden raisins
1/4 chopped cashews
2 tbsp Orange Muscat Champagne Vinegar (from Trader Joe’s)
3 garlic cloves, chopped
1 tbsp red pepper flakes (I like things hot, but you can tone it down)
1 tbsp cumin
1 cup quinoa, rinsed
2 cups vegetable broth

Directions:

  1. Bring the vegetable broth and cumin to a boil and add the quinoa. Cover and reduce to low heat. Cook until all the liquid is absorbed.
  2. Heat olive oil in a pan over medium heat. Add the carrots, onion and chard stems. Cook until the onion is golden brown.
  3. Toss in the chard ribbons, garlic, red pepper flakes and raisins. Stir in the orange muscat champagne vinegar and cook for about 4 minutes.
  4. Remove the pan from the heat and toss in the cashews.
  5. Spoon the quinoa into bowls and top with the chard.

As always, enjoy!