This is an easy recipe that you can change up with any meats or veggies you like. All amounts are estimates because I cook by taste. This might seem like a lot of ingredients, but most of them are kitchen staples. You're really only dirtying one pan (plus one more for boiling pasta, but that won't need any scrubbing to clean!). Be sure to have all your sauce ingredients out and all your veggies chopped before you begin cooking anything.
Half a 13 ounce box of whole wheat spaghetti or fettuccine ( if you want an all veggie noodle dish, use an extra carrot and 3-4+ additional zucchinis and omit the pasta)
1/2 white onion, spiraled or sliced thinly** 2 carrots, spiraled or sliced thinly** 1 small zucchini, spiraled or sliced thinly** 3-4 green onions, green and white parts sliced 2-3 cloves garlic, minced or pressed (other veggies that would be good: cabbage, snow peas, bean sprouts, broccoli, green beans, asparagus)
Sauce: 1/4 cup creamy peanut butter 1 Tablespoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1 Tablespoon Fish Sauce 1-2 teaspoons fresh lime juice 1-2 teaspoons Rice Wine Vinegar 1-2 teaspoons Mirin 1-2 Tablespoons brown sugar 1/2 teaspoon Siracha hot sauce, or to taste (optional)
1/2 cup chicken stock (or my fave: 1/2 cup water plus 1/2 teaspoon Better Than Bouillon paste) 1/2 cup chopped cilantro
Toppings: Chopped peanuts Chopped Cilantro Chopped green onions Lime Wedges
1. In large pot, begin to boil your water to cook your pasta. When it comes to boil, add pasta and 1/2 teaspoon salt. Cook 5-6 minutes or until al dente (the pasta will cook a bit longer later) and strain.
2. While waiting for water to boil, in a large frying pan, heat olive oil and 1/2 teaspoon sesame oil. Add your chicken and season. When cooked halfway through, flip over.
Remove from pan when chicken is about 90% cooked, it will cook the rest of the way later. Slice chicken into bite sized chunks.
3. In same frying pan, add 1/2 cup water and deglaze pan.
Add your zucchini, white and green onion, carrots, and garlic. Continue to add a bit of water as it steams off, so that the veggies cook but do not brown. When cooked push to the edge of the pan so that there is space in the center of the pan.
4. In a bowl, combine peanut butter, sesame oil, vinegar, ginger, lime juice, soy sauce, mirin, brown sugar, fish sauce, and Siracha.
Pour into center of pan and stir and let heat through. Mix with veggies on sides of pan and add 1/2 cup chicken stock.
Taste and adjust seasonings as needed. Not salty enough? Add more soy sauce. Seems bland? Add another splash of fish sauce, lime juice, Siracha, and/or sesame oil.
5. Add the cooked al dente pasta noodles and the chunks of cooked chicken into the pan.
Stir well and let simmer gently until chicken finishes cooking through and everything comes together. Stir in 1/2 cup chopped cilantro and serve.
6. Garnish plates with chopped green onions, chopped cilantro, chopped peanuts, and/or lime wedges.
**Note: I'm totally obsessed with my new Paderno Spiralizer and I Spiralized my veggies. Seriously, I am never chopping an onion again!
I tried a pouch tutorial that I hadn't used before, on the advice of my friend klum78 (she's the bag/pouch master!) This is the Open Wide pouch from Noodlehead. I made the one with the sweet little girls for kittykill. It is the large size.
I've started taking selvage pics of fabric because I can't always remember what it is. This is from the "Handmade" line by Macrina Busato.
Then I was a little sad to give it away, so I made myself one out of some favorite Michael Miller fabrics (from the "Hedgehog" line and also the "Flora and Fauna" by Patty Young ). This is the medium size because my scraps weren't quite big enough for the large size. I lined it with solid lime green for a fun pop of color
I've been making these cookies for years and they are so good! Who doesn't love a recipe with only six ingredients? Seriously, the texture is just like a regular cookie and it's kind of mind blowing to me that they don't contain any kind of flour. This recipe is adapted from Clean Eating.
1 cup Nut Butter (Almond Butter works well, or Make Your Own like I did!) 1/2 cup maple syrup or agave syrup (Alternately, 3/4 cup of brown sugar but I prefer the texture in the final cookie better when using the liquid sweeteners) 1 egg 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup to 1 cup chocolate chips or chopped up chocolate bar (but let's face it, 1 cup is > 1/2 cup in all ways)
Preheat oven to 350*F. Makes 12 large or 24 small cookies.
Directions: 1. If you just made nut butter, you can throw the first five ingredients in the food processor you just used. If you don't want to dirty your food processor, just mix everything except the chocolate together with a hand mixer if you're lazy like me, or a wooden spoon if you're buff.
2. Add the chocolate and mix. Remember, More Chocolate = More Better. Don't worry about the grammar, I have an English degree, if you're certified in the rules of a language you're free to play around with said rules. What you need to be worrying about is if you have enough chocolate up in there.
3. Line a cookie sheet with parchment paper, because ain't nobody got time to do extra dishes. Roll dough into balls and bake for 8-12 minutes (less for smaller cookies, more for larger. #Math #CommonSense.) Although you can make 12 large cookies or 24 small cookies with this recipe, let's face it. You don't win friends with small cookies. Or Salad. Do the right thing.
Did you know you can make your own nut butter? It's stupid easy! All you need is:
Nuts! Salt (optional) Oil (optional, neutral flavored like vegetable, canola, etc) Food Processor (or probably high speed blender? Can't you make anything in those?)
Step 1: Get some Nuts!
I'm using Mixed Nuts and Pecans from TJ's, raw almonds and some raw cashews (not pictured). I mistakenly bought low salt mixed nuts, but that's ok, we can fix that. Also, I picked out the Brazil Nuts. I don't care how much Selenium those have, I don't dig 'em. You can use multiple nuts like I did or pick your favorite nut. But if you make Brazil Nut butter you don't have to share with me.
Step 2: Throw them in your food processor! See, nasty Brazil nuts on side.
Step 3: Spin it 'round like a record baby, round right round round!
Process on low until it starts to come together. Add a few pinches of salt. Mmm Salt.
Step 4: Keep processing! You can do it!
You can add a few drippy drops of oil if it seems really dry, but it should start getting butter-y around 5 minutes or so. Taste and add more salt if you like.
Step 5: Put in container with a tight fitting lid. Try not to eat all of it at once. Mmm Nut Butter. Store in fridge if you want. Or don't, I'm not your boss.
I made a "new Grandma" quilt for my best friend's mom, who just became a grandma. I also made one for my best friend since she is a new aunt!
I just did some simple modern cross blocks and used an Essex Linen for the background. I really wanted the blocks offset and at first was going to add in some half sized blocks (rectangles) in between these to make it an offset rectangular quilt, but I couldn't decide. I went to Instagram with my two designs and this one was overwhelmingly the winner. I love the partial pink blocks!
I did a fun free motion quilting pattern that a friend of mine came up with that is like beads on a string. You sew straight for a few inches and then go around in a circle about 3 times and then continue a few more inches. Each row is slightly offset from the row before as to where the beads go. Not sure if you can see it at all though, my camera broke and I can't get any decent pics from my stupid phone.
I used one of my favorite Patty Young prints on the back. Luckily, a few days after I used this up I found some more in the pink colorway on clearance Yay! Some yellow polka dots for binding and I was good to go.
I gifted this quilt and another one to my best friend this week. Here they are all wrapped up in ribbon, ready to give!
I decided to make a quilt for my best friend, who just became an auntie! This is a baby quilt she can keep at her house.
This pattern is a Dutch Pinwheel and I played around with the sizing before I started so I could make big 20 inch blocks. Since I used 4 prints in each block and needed 4 HSTs of each, starting out with the 4 at a time Half Square Triangle method was perfect! In this method you do the math for your finished block to find your starting square size' (If anyone wants the formula I can look it up, it's in a book in my room somewhere). Take your two different fabrics in the starting square size, put them right sides together and stitch around all four sides. Cut on the diagonals and you have 4 HSTs that you can then trim down to the exact size needed.
When I was finishing the quilt up I happened to find this argyle fabric in the clearance room that worked perfectly for the backing!
And I've been loving black and white stripes for binding lately, such a fun contrast to the bright colors I like to use!
I gifted this quilt to my friend and another one to her mother this week, here they are all wrapped up in ribbon, ready to go!
With the tomatoes made ahead of time and refrigerated, this easy meal comes together in just the time it takes to saute green beans!
I made some of batgirl's Oven Roasted Tomatoes a few days ago and am so in love! I've seriously been eating this stuff with a spoon. Which is kinda nuts, since in general I'm not a fan of cooked tomatoes. I'll eat them raw all day long, but hate chunks of cooked tomatoes in soup and pasta sauce. But these tomatoes are nom! For the tomatoes I used overripe grape tomatoes, smashed garlic cloves, olive oil, salt and pepper, red pepper flakes, fresh chopped Italian parsley, and dried oregano.
For the Lasagna French Bread:
Oven roasted tomatoes, re-heated if made ahead of time (see link above) French bread, sliced and toasted or broiled Ricotta cheese (mix with garlic and/or parmesan if you're fancy) Parmesan or Mozzarella, shredded, (optional)
Toast or broil bread, top each slice with a couple Tablespoons of Ricotta and a generous helping of roasted tomatoes. Season to taste with salt and pepper and add some shredded cheese, if desired.
Fresh green beans, trimmed and cut in half Olive oil salt and pepper garlic powder walnuts (about 2 T per 2 cups of beans, or whatever looks like a nice amount) Grainy mustard, I like Plochman's (about 1 T per 2 cups of green beans)
Saute your green beans over medium high heat in a little olive oil, season with salt, pepper, and garlic powder. Add your walnuts and cook until tender-crisp, or to your liking. If you get impatient you can throw in a few tablespoons of water, place a lid on the pan and let steam for a few minutes. When they are done, stir in the grainy mustard.
I just re-read Eat Like a FarmGirl: 3 Ingredient Plant Based Recipes and ended up making this salad twice today. It's a great book that focuses on simple pairings, and pairing veggies with veggies and veggies with fruit. Simple is delicious!
For this salad I made a bed of fresh raw spinach, topped with some grapefruit wedges I had cut out of the membranes, and then a little handful of sliced almonds.
For an easy dressing I squeezed the grapefruit (after cutting out the wedges) into a jar, added 1 tablespoon of oil, 1 teaspoon of maple syrup (my grapefruit was super sweet, you might need more if your grapefruit is tart), salt and pepper and shook it up.
I made this for dinner last night and it was really good. I found a recipe here but it was kind of ridiculous, it had a stick of butter plus 2T of olive oil just in the mushrooms! Dang! I decided if I removed all the butter and oil I could reduce the fat and calories and still use 3 cheeses! Smaller amounts of more flavorful cheeses (parmesan, pepperjack), is better IMO than mounds of mozzarella.
Pre-heat oven to 350*F. Spray a large baking dish with Pam. You'll need two big non-stick saute pans also (or one large and one medium), get them both going on medium high after chopping up your veggies.
6- Four Ounce chicken breasts, boneless, skinless seasoned salt and granulated garlic Pam spray 4 cups sliced mushrooms 1/4 cup diced yellow onion 2 cloves garlic, pressed 1/4 cup white wine (dry) 2 T half and half 1/4 cup whipped cream cheese 1/4 cup shredded parmesan cheese 1/2 teaspoon red pepper flakes, or to taste 10 cups raw spinach, chopped roughly 6 T pepperjack cheese, shredded
1. In large saute pan sprayed with Pam, heated very high (8-9 on my stove), place chicken breasts. Season with seasoned salt and granulated garlic. Sear on both sides until nice brown crust, 1-2 minutes each side. Move to baking dish and place in pre-heated oven. Set timer for 15 minutes
2. While chicken is searing, put mushrooms in medium saute pan over medium high heat (6-7). No oil or butter, just spray with Pam first. Continue to cook and stir until these are golden brown, then remove from heat and set aside.
3. After chicken is removed from large pan, add more Pam spray (no need to wipe out), lower heat to medium low, and add the diced onions. When onions have cooked down and are soft but not browned, add garlic. Cook for 1-2 minutes, then de-glaze pan with white wine. Add cream cheese and parmesan cheese. Stir in half and half, season with red pepper flakes and black pepper. Add half the spinach, stir and cook. When that's wilted down nicely add the other half. When it's wilted completely it is done and hopefully 15 minutes is about up.
4. When chicken has been in oven 15 minutes, remove. Top each chicken breast with mushrooms, then add the spinach mixture and finally 1 Tablespoon of pepperjack cheese to each one. Put back in oven for 15 minutes to finish cooking through and to melt cheeses.
Serves 6, each serving is 1 chicken breast with 1/6 the mushrooms and 1/6 the spinach/cheese mixture and 1 T pepperjack cheese
Nutrition info via MyFitnessPal: 238 calories, 6 g carbs, 32 g protein, 9 g fat, 2 g fiber
Serve with potatoes, rice or your favorite side dish.
A new year and my resolution isn't "to lose weight," like usual, it's to eat healthy and NOT do any crazy diets this year. My main goals are eating more fruits and vegetables and counting calories (portion size!) I'd love it if you joined me here to share meal plans, recipes, and other things that could encourage each other to cook and eat healthy.
Green smoothies, for me, are a great way to get in some vegetables and fruits early in the day! Here's my go-to recipe:
MareMare's Fave Green Smoothie
1 1/2 cups cold water 2 giant handfuls raw spinach (2 packed cups if you want to measure) sweetener of choice (preferable liquid...honey, maple syrup, agave syrup, sf syrup) 5-6 frozen strawberries 1/2 frozen banana or several chunks frozen peaches
I use a regular blender for this, while I would love a BlendTek or VitaMix someday, it's not in the cards right now. Add water and spinach to blender and blend on high for at least 30 seconds. Scrape down sides if needed. Blend until it looks liquid, then blend another 15 seconds. Add sweetener and frozen fruit and blend until smooth. Drink. Love. Mmm.