Rice Noodle Salad Formula

Use this formula to make an asian inspired rice noodle salad....

Prep:
Boil 4 - 6 cups of water

Sauce:
Prepare a noodle sauce. Here's my basic sauce recipe:

• 3 Tb. soy sauce
• 2 Tb. rice wine vinegar
• Dash of sweet - drizzle of honey or pinch of sugar

Noodles:
Once water boils, take the water off the heat and add the rice noodles to soak and soften
Let stand for 6 - 8 minutes until noodles are soft but firm
Drain and set aside

Veggies:
While the water boils and the noodles soak prep some veggies for stir-fry. I always have carrots in the fridge which I julienne. I also had some broccoli slaw at the ready. Use your favorites.

Stir Fry:
Drizzle some oil in your wok or large fry pan. Saute your veggies until tender crisp. Add drained noodles and your sauce. Stir to combine until noodles are warm again.

Top:
Nuts are always a delicious and nutritious garnish. In the summer I like a small diced crisp cucumber on top.

Enjoy!

Guilt-Free and Delicious ~ Peanut Butter, Banana, and Chocolate Chunk Muffins

Earlier this week I made up my own vegan muffin recipe and I am going to roll with this concept. Nut butter and mashed fruit form the base for these guilt-free muffins! This recipe is made especially for my little man!

~ Oven to 350°
~ Prepare muffin tins by coating with oil or cooking spray.
(You could also make this in a 4x9 loaf tin. Just cook it a little longer. Or use mini-muffin tins and bake only about 8 minutes.)

Prepare the wet mix in a wide mixing bowl. Combine:

• mash 1 medium size banana
• 1/2 nut butter (peanut butter today**)
• 1 cup "milk" of choice (it's soy here)

Prepare your dry ingredients in a separate medium/large mixing bowl.
Combine:

• 2 cups of flour of choice 
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup dark chocolate chunks (if you are cooking for a strict vegan make sure to get vegan chocolate chips!)

Make a well in the center of the dry mix, pour in the wet mix, and stir just until combined. Scoop your mixture evenly in to your tins and bake at 350 for about 8 - 10 minutes. Put a fork in it. When it comes out clean, they are ready.


Believe it! no eggs, no dairy, no gluten (if you used a gluten-free mix), very low sugar, and no sacrificing taste! Enjoy with your kids.


**Peanut butter is one of those foods that is probably worth paying for the organic version. Most peanuts (except organic) are genetically modified. If that word doesn't scare you, I don't know what will. 

Veggie "Reuben" with Minute Pickles

This is one of those recipes that to my delight seemed to evolve on it's own. Last week I made a Warm Winter Slaw as a side-dish. I ended up eating alone that night though and I just had the idea to throw the slaw on some bread and keep dinner simple. As I ate it, I was reminded how I used to enjoy a classic Reuben sandwich. I decided to try to figure out how to make a protein packed variation of thousand island dressing to make up for the lost cheese and meat. The sandwich got rave reviews from everyone. Two big successes in the kitchen this week and it's only Tuesday. Yippee!

Components:
Bread of choice (I used marble rye)
Warm Winter Slaw
KateEO's Reuben Sauce with Sweet + Sour Relish mixed in

You can prepare all the ingredients in advance and then just pile them up for a super yummy sandwich.

I wasn't sure how the kids would handle such a "big" sandwich. So they got a deconstructed variation which included a grilled cheese with all the components on the side. Everyone left the table with clean plates!


In a Minute Pickles are a family favorite. Fast, easy, finger-friendly, and delicious. 
I like to use English cucumbers because the skin is unwaxed so you don't have to peel it and the seeds are barely noticeable. This cuts way down on prep work.

Prepare the In a Minute Pickle marinade.
Combine:
2 Tb. olive oil
2 Tb. apple cider vinegar
1 Tb. honey (agave nectar for vegan)
1/4 tsp. sea salt

Slice 1 English cucumber into thin disks and soak in the marinade/dressing until dinner time.

Warm Winter Slaw

Cabbage and Carrots! What could be better on a cold winter night. If you have kids, you probably know how much they love ketchup. Well, I love Dijon mustard the same way. I could eat it with almost anything. So if you aren't as big as a fan of Dijon as I am, you could just leave it out. 


This recipe will likely turn out to be a base for some more winter recipes. You could add some walnuts to it for a little extra protein power or check out my Veggie Reuben which features a big pile of this slaw and a yummy dressing. 

Ingredients:
1/2 head of purple cabbage sliced into thin ribbons
1/2 head of green cabbage sliced into thin ribbons
2 large carrots grated
2 Tb. olive oil
3 Tb. apple cider vinegar
3 Tb. dijon mustard
a grind or two of sea salt and pepper 

Heat the olive oil in your pan. Add the cabbage ribbons and carrots. Let the veggies cook for a minute or two and add the vinegar and mustard. If your veggies stick to your pan just add a little water. Let them steam for about 15 minutes. Cook until the veggies feel like a good texture to you. I like mine al dente. Season to your taste.

"Go To" Black Bean Soup

This is the perfect soup when I don't have time to A. think about what to eat, B. go grocery shopping, and C. don't have time to cook at dinner-time.  I try to keep all of these ingredients in my pantry or fridge at all times. They work great in this and many other soups.


Because I work many evenings, I often have to prep the food before-hand so my family can eat while I'm off at work.  I often prep dinner at lunch time or if I'm organized enough;-) maybe the night before. For this recipe, I sauté the veggies ahead of time and then pop it all in the slow-cooker so it's ready when we need it. If you didn't want to take the time to sauté the veggies, you could skip that step. Just chop 'em up and put it all in the slow cooker. If you are making dinner at dinner time, skip the crock-pot. Just sauté your veggies in a big soup pot. And simmer until the beans are warmed through.

Heat a skillet over med-high seat. Add 1-2 Tb. olive oil to coat the pan.

Chop these veggies into a fine dice and add them to your pan as you go to soften and caramelize them: (Rachael Ray named this technique "chop and drop.")

• 1 small onion
• 3 stalks of celery
• 2 carrots
• 1 or 2 garlic cloves minced
• 1/2 tsp. sea salt
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. cinnamon
• 1/2 tsp. coriander

Add the veggies to your crock-pot (or keep them in your soup pot) along with:

• 2 cans of black beans*
• 1 can of tomatoes (I like Muir Glen Organic Fire Roasted)
• 2 cups of water
• another 1/2 tsp. sea salt and a few grinds of black pepper

Cook on low heat until you are ready to eat.

You can leave the soup as is or blend it up. I like to blend about 3/4 of the soup and leave 1/4 so there are some veggie bites for texture. 

* I like to use organic beans and then feel comfortable adding the bean liquid in with the beans. If the beans aren't organic, I'll usually drain and rinse them before cooking. You may need to add a little extra water if you drain the beans before cooking. 

Enjoy!

Cabbage with Spaghetti and Asiago Cream Sauce

When I first heard about his combination I wasn't sure how it would go, but cabbage and spaghetti turned out to be a refreshing combination. This recipe is cheap, easy, and yummy. The cream sauce is reminiscent of Fettucinne Alfredo but of course healthier than the classic white sauce. Today's recipe is a remake of one of my older recipes, Whole Wheat Spaghetti with Cabbage and Walnuts. Cabbage is seasonal during fall and winter and this recipe is a great alternative to the traditional cabbage soup recipes you'll see floating around at this time of year. 

Prepare the Cabbage:

My family is good about eating their veggies so I go light on the spaghetti and heavy on the veg. You could switch it up if you know your folks will be looking for more pasta. Make a whole package of spaghetti and then just use a half a head of cabbage.

• Slice 1 small head of cabbage into thin ribbons

Prepare pasta:

• Cook (1/2 - 1) box spaghetti according to the package

Make the veggie saute: 

• Warm 1 Tb. olive oil  in a large skillet
• Season with a little salt and pepper
• Saute until the cabbage begins to soften 
• Add 1 Tb. apple cider or white balsamic vinegar and 1/2 cup of water to help steam the cabbage
• optional to add 1/2 - 1 tsp of fennel seeds
• Saute until the cabbage is tender

When the spaghetti and cabbage are cooked, combine them and keep them warm while you prepare the sauce. 

Prepare the cream sauce:

• In a large skillet melt 1 Tb. butter
• When the butter is melted, add 1 Tb. flour and stir the flour into the melted butter
• Add 1 cup of milk and 1/4 tsp. sea salt
• After several moments the sauce will thicken and you can grate 1/2 cup Asiago (or other hard cheese like parmesan) into the sauce

To serve:

• Combine pasta, cabbage and sauce
• Top with grated cheese, chopped walnuts, and/or a drizzle of fresh squeezed lemon juice

Have a Tea Party for Dinner

It's quick, easy, and super fun to have a tea party for dinner! I have a 7-year old daughter and this is probably her favorite meal. You can make a tea party out of anything. Just prepare some small bread slices and lay it out on a tray with your favorite sandwich ingredients. The kids love to make their own sandwiches which means less time in the kitchen for mom or dad.



This is our basic tea party...
Toasted Baguette
Slice the baguette, brush on olive oil, sprinkle on a tiny bit of sea salt, and grill until nice and toasty. You can get most of it done in one batch on the outdoor grill.

Cucumber and Goat Cheese Sandwiches
Cucumbers are my four year olds favorite veggie so it's easy to get him to eat them. Highlight your child's favorite veggie. Make it a big deal that the veggie is the star of the show. Party picks make the sandwiches more fun too. 

• Spread a thin layer of goat cheese on the toasted baguette, top with a cucumber slice, basil leaf, and spear an olive on top with a fun party pick. 

Celery Sticks with Dip
(click here for my favorite Buffalo-style Artichoke dip)

Peanut Butter and Banana Sandwiches 
- pretty self explanatory there

Honey Tea
I am a tea fanatic(!) and have lots of flavors but I keep it really simple for the kids. Sometimes I'll share some white tea with the kids but I prefer not to give them caffeine. Most tea is mildly (or powerfully) medicinal so usually I'll just make them what I call Honey Tea. 

• Warm some water up in the kettle so it looks professional and then add a teaspoon of honey which melts right into the warm water. If the "tea" is too hot just cool it off with some room temp water or an ice cube if your kids are old enough for ice.

Last Day of Summer Break Simple Supper - Simple Tomato Gazpacho and Easy Cheesy Quesadillas

I spent most of this day soaking up quality time with my soon-to-be second grader. Like most parents, I'm ready for my kids to get back to school but the change is so drastic it makes me a little sad. We'll go from spending almost every waking moment together to just having a couple of hours between school, work, activities and bedtime. As the kids get ready for school and my hay-fever allergy starts to settle in, I also am acutely aware that summer is waning. It's time to really savor the signature flavors of summer. Looking for a quick, easy and summery menu I thought of tomato gazpacho and an easy side.

I had always resisted gazpacho, thinking, "soup should be warm and comforting. Well one year a friend made the most delicious gazpacho while we were vacationing at the beach and my mind was changed forever. It's a simple recipe filled with loving care and crisp, bright flavor. His recipe and many other gazpacho recipes call for worcestershire sauce but this isn't an ingredient I usually use so I've modified the recipe with ingredients from my pantry and backyard garden. I've got more common ingredients in parenthesis next to my sauce ingredients which are more normal to me but probably more exotic to most.

I knew quesadillas would be a hit at the table but I had no idea everyone would love the soup. There were arguments at the dinner table. Not about disliking the food but about who was more right about the soup being "delicious" or "good."

Simple Tomato Gazpacho
Prepare the Veggies
The loving care in this recipe comes from dicing these veggies super small. It takes some time but it's worth it! The soup flavors meld and deepen with time so feel free to make it a day ahead.

Dice these veggies super small and add to a bowl:

• peel, seed and chop 2 tomatoes 
• peel, seed and dice 1 cucumber
• seed and chop 1 bell pepper (I use yellow just to round out the colors but feel free to use your favorite)
• 1 shallot (or small onion)
• (opt. hot chili pepper)
• 2 Tb. basil chopped

Dress the veggies:
In a small bowl whisk up this simple dressing and then pour over the veggies you've prepared above.

• 2 Tb. olive oil
• juice of 1 lime
• 1 tsp. salt

While the veggies soak up their marinade,
Prepare the soup base:
In a large bowl, combine:

• 1 cup tomato juice (I love that I have a juicer now and can make my own! V-8 works too.)
• 1 Tb. balsamic vinegar
• 1 Tb. Organic Shoyu (soy sauce)
• 1 Tb. Umeboshi Plum Wine Vinegar (red wine vinegar/worcestershire sauce)
• 1 tsp. jalepeno pepper sauce
• 1 tsp. chili powder

Add the veggies to the soup base and let it rest until ready to serve. Most recipes will suggest you let the soup sit for at least 4 hours (or overnight) before serving but I don't have time for that. I let it sit while I made the quesadillas. No one noticed that I didn't "follow the rules."

Easiest Cheesey Quesadillas
So simple!
Preheat oven to 350 degrees
On a baking sheet, sandwich grated cheese between two 8" tortillas. Cook for about 8 minutes until cheese is melted and tortillas are slightly golden.
That's it... enjoy.

No Chips Needed for this Salsa Verde Salad

Salsa Verde with Corn Cakes and Sweet Potato Chips

This Salsa Verde is my favorite thing to make in summer. I love to add it avocado for guacamole and use it as a healthy and yummy sauce on anything! Today I used it as my salad dressing and it was worth writing about.

Salsa Verde
In a mini food chopper or blender, combine:

• 4-6 husked, rinsed and quartered tomatillos (no need to cook them)
• 1 large or two small shallots
• 1 teaspoon salt
• 1-2 handfuls of cilantro leaves (depending on your taste)
• juice of one lime
• a little heat by way of some jalepeno or pepper sauce would be a nice addition if you like it spicy

That's all there is to it. You could add it to some mashed avocado for guacamole; or make the....

No Chips Needed Salsa Verde Salad

• Prepare the Salsa Verde Salad dressing
• In a large bowl, mash one avocado and add 1/4 cup Salsa Verde
• Stir to combine
• Prepare your veggies
• There is so much flavor and healthy goodness in this dressing that I keep the salad really simple. It's just:
• 1/2 head or romaine lettuce
• 1 diced cucumber
• Mix it up and enjoy

The salad recipe makes one large salad and you'll have some leftover salsa for snacking on later.

Whole Wheat Spaghetti with Cabbage + Walnuts

Walnuts are good for your heart and your mood. 

Today's recipe is not kid tested but I think absolutely refreshing and delicious. This is a meal I made for myself on my family's "meat" night. The recipe made enough for my dinner and lunch the next day. Just double the recipe for a family meal.

Prepare pasta:

• Cook 1/2 box whole wheat spaghetti

Make the veggie saute:

• Warm 1 Tb. butter (or oil of choice) in a large skillet
  
• Slice 1/2 head celery cabbage or (savoy cabbage) into ribbons and add to the skillet
• Toss in a handful of walnuts (pine nuts or slivered almonds would also be good)

Prepare the dressing:
In a small bowl whisk together:

• 2 tsp. lemon juice
• 2 tsp. djion mustard
• 1 tsp. sea salt

To serve:

• Combine pasta, cabbage and dressing
• Top with grated Parmasean cheese