Friday, August 28, 2009

Soba and Cabbage

Okay, so the other night the girls and I hit up the local farmer's market to see what the locals had to offer. Well, I am impressed. I picked up some great produce and even a few things I have never used/heard of before, so this should be interesting! One of the things I got was carrots. Well, I was just warming up so I just sauted them for a bit with some garlic and then baked them for about 45 minutes until they were tender. Yummy, but not worthy of a photo. Too boring. I can do better than that, right!!??

So, I cut the cabbage I got right in half and felt inspired to whip it up with some yakisoba noodles I had gotten from the grocery the day before. Now, don't get your hopes up. It isn't totally interesting, but not something I would normally do, so hang in.

Soba Noodles and Cabbage
  • Soba Noodles (the ones I picked up had a little spice pack with them)
  • 1/2 head of cabbage
  • 1-2 cloves garlic chopped
  • 2 T sesame seed oil
  • 1/4-1/2 cup veggie broth (my lids are not air tight, so I need a little extra)
  • 2 T soy sauce

So, chop up your cabbage roughly. I just did rows one way then the other. Heat pan on med high and add sesame oil and garlic (I find my garlic does better heating WITH the pan rather than throwing in to the dogs). When garlic becomes fragrant add in cabbage and toss around about 1 minute. Add soy sauce and veggie broth and cover for about 12 minutes. While that is cooking away in a seperate pan cook the soba noodles. I just followed the instructions right there on the package. Throw the cabbage over the noodles and let 'r rip!

Friday, August 21, 2009

Zucchini Parmesan

I have really had a lot of fun these last few weeks. Don't get me wrong-I love my husband and I miss him so, however, it is much much easier to cook things such as this without him around. All he would do is cry about it. All he would do is protest it. And all I could do is make him something else. So, this is one of the positives that goes with being a coaches wife. FALL BABY!!Zucchini Parmesan
  • 3 zucchinis from the store or 1-2 from your garden
  • 1-2 Tablespoons italian seasoning
  • salt and pepper
  • olive oil spray
  • 2 cups spaghetti sauce
  • 1 cup ricotta cheese
  • 1 egg
  • 2 teaspoons dried basil
  • 1/2 C breadcrumbs
  • 1 cup mozzarella cheese (or soy or rice cheese)
  • sprinkle of shredded parmesan cheese

Slice your zucchini long ways so they resemble long lasagna noodles. Lay on a cookie sheet that has been lightly sprayed with olive oil. Sprinkle with salt and pepper and italian seasonings. Roast in the oven at 425 for 15-20 minutes, flipping halfway through. While that is roasting mix together ricotta, egg and basil. When zucchini is finished layer in an 8 x 8 nonstick pan as follows: couple spoonfuls of spaghetti sauce on the bottom, 1 layer zucchini, sprinkle with breadcrumbs, ricotta, spaghetti sauce, cheese, zucchini, sprinkle of breadcrumbs, ricotta, spaghetti sauce, cheese and top with parmesan. Bake at 350 for 35-40 minutes, until cheese is melted and starting to get all brown and bubbly. Enjoy!

You can also serve this with salad and whole wheat pasta to make it a complete meal. Then maybe your husbands will eat it. Good luck!

Friday, August 14, 2009

Portobello Mushroom Sammie

Oh, this one came down from heaven to greet me at the lunch table this afternoon. It is so delicious! This is a 1 serving recipe. Just adjust if you are making for more than just you. It's football season round these parts, so it's cooking for one.

Portobello Mushroom Sammie

  • 1 roll (yeah, I used a yummy cheesy roll. You can go whole grain), toasted
  • 1 large portobello mushroom cap
  • 1-2 Tbs. balsamic vinegar
  • 1-2 Tbs. light mayo
  • salt and pepper to taste
  • 1/2 roma tomato, sliced
  • 3-4 Tbs. fresh cilantro
  • garlic powder or Mrs. Dash Garlic and Herb blend
  • 1-2 leaves iceberg lettuce

So, in a small grill pan lightly spray with cooking oil, then place muchroom in cap down and grill 4-6 minutes. Turn over and drizzle with balsamic vinegar inside the cap and grill another 4 minutes. While you are grilling spread mayo on the roll. Add tomatos, salt and pepper, Mrs. Dash Garlic and Herb blend, lettuce and cilantro. When the mushroom cap is done place on the lettuce and top with the roll. Oh, man it's a good one!!

Wednesday, August 12, 2009

Orange Avocado Salad

It's a doozie of a salad. It actually had cubed chicken in it the first time I enjoyed it, but for the purposes of winning 500 big ones I omitted. And it had to get a new name 'cause it's really called chicken avocado salad. Oh, how I love thee, let me count the ways...

Orange Avocado Salad

  • Bibb lettuce and spinach-use your judgement. You have made salad before
  • 4-6 oz. sliced almonds
  • 1 can mandarin oranges
  • 3-5 green onions
  • 1 avocado-not too ripe, not too not ripe :)
  • Honey mustard dressing
  • balsamic vinegarette

I like to make this bad boy on a platter and layer it in nice sections for affect and then mix it all up after everyone has ooh-ed and ahh-ed over it. I forgot to snap a picture of it before I did that, so, for that I am sorry. I could say it will never happen again, but I would probably be lying.

Okay, so lay the lettuce and the spinach across the platter. Then put the green onions right down the middle the short way, then the avocado on one side and the mandarin oranges on the other and the almonds sprinkled across the top. Set the two dressings to the side for people to choose their pleasure. I actually like a little of the two dressings together on the salad-I know, I am wierd. Whatever.

Strawberry Romaine Salad

I got this recipe from my great friend Michele. It is worth its weight in gold, I say.

Strawberry Romaine Salad

  • 2 heads romaine lettuce, chopped
  • 1 pint strawberries, quartered
  • 1-2 cups monterrey jack cheese
  • 1 package candied walnuts (these are sometimes hard to find. Emerald Nuts makes them.)
  • Balsamic vinegarette

Layer in a glass bowl for affect and set dressing on the side. You don't want it to get soggy. Ciao.

Greek Pasta Salad

I made this yummy, super easy dish while Bryan's mom and grandmother were here last week. I don't know if they liked it, but I did! I got slightly carried away with the feta there at the end, but hey, what can I say-I love cheese!

Greek Pasta Salad

  • 16 ounces whole wheat spaghetti (or if they only come in 13 or 14 oz. packs that's cool too)-what's up with that anyway? Pay more, get less, stay healthy. There is definately something wrong with that!
  • 1 can black olives, drained (you can use kalamata if you want, but eww. I don't like 'em.)
  • 1 pint grape or cherry tomatoes, quartered
  • 1 can quartered artichoke hearts, drained
  • 1/4 cup shredded parmessean cheese
  • feta-as much as your little heart desires
  • caesar dressing-again, as much as your little heart desires

Cook the pasta according to package, drain and rinse with cold water. Add next 4 ingredients, mix. Add in caesar dressing and mix. Sprinkle feta on top just before serving. Eat and enjoy!

Wednesday, August 5, 2009

Volleyball Pasta Salad

This has been around for 10+ years. One of my teammate's moms made this at a volleyball tournament when I was in high school and we all just ate it all up! This one is a must for pot lucks and any other get together. It is so yummy and so easy-do you see a trend with my recipes?

Volleyball Pasta Salad

  • 1 lb. penne pasta
  • 1/2-3/4 cup mayo
  • 1/2-3/4 cup poppyseed dressing
  • 1 can black olives, drained and halved
  • 4 string cheese, sliced into 1/2" pieces
  • 1 can mandarin organes, drained
  • 1 can quarted artichoke hearts, drained
  • 1 can baby corn, drained and chopped

Cook penne according to package, drain. Rinse in cold water, set aside. Mix in a small bowl the mayo and poppyseed dressing. Pour over top of pasta and mix together. Add in everything BESIDES mandarin oranges and give it a good stir. Then add in oranges and toss lightly. Chill and serve.