Vegetable Ribbon Pasta

Confession: I posted this on my personal cooking blog forever ago. Life with two kids = I have a hard time cooking and then taking a picture. Or cooking anything worth blogging about. So here's something to get us through the break between posts :)

Vegetable Ribbon Pasta (adapted from Great Taste, Low Fat)

2 small zucchini

2 small yellow summer squash

2 tbsp olive oil

1 yellow or sweet onion, sliced thin

1 clove garlic, minced (or 1/2 tsp garlic powder)

1 green bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips (i just did two green bell peppers)

1/2 pound baby portabello mushrooms

2 boneless, skinless chicken breasts

1 cup bottled Italian dressing

1/2 cup chicken broth (reduced-sodium is a good idea)

8 oz fettuccine

2 oz Neufchatel cheese (reduced fat cream cheese), cut into small pieces

2 tbsp milk

2 tbsp grated Parmesan cheese

1/4 tsp black pepper

salt to taste

Place the chicken breasts and Italian dressing in a plastic ziploc bag and put in refrigerator for about two hours to marinate. When ready to start cooking, saute mushrooms in a large, deep skillet in 1 tbsp olive oil until softened and browned. Set aside. Remove the chicken breasts from the bag and slice into 1/2 inch thick strips. Cook in the same skillet until done through. Set aside. With a vegetable peeler, cut the zucchini and yellow squash lengthwise into ribbons. Set aside. In the skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until onion is softened, about 5-8 minutes. Stir in peppers and broth and cook until peppers are softened, about 6 minutes more. Meanwhile, in a large pot of boiling water, cook the pasta until just tender (al dente). Drain well. Add the zucchini and yellow squash to the skillet and cook until the squash are tender, about 3 minutes. Stir in the cream cheese, milk, Parmesan, and black pepper and cook until the cheese is melted, about 2 minutes longer. Add the pasta and toss to coat. Serve hot.

Enjoy! It's delicious.

Holiday Chex Mix

Those of you who know me know that there's nothing I love more than Christmastime. Maybe that's a bit of an overstatement, but seriously. I. love. Christmas. And I also know there are people out there who don't want to think about or see anything Christmas related until after Thanksgiving, and I can respect that. That's why I decided to do this recipe as a pre-holiday post, because although it represents holidays in my mind, it isn't necessarily a holiday recipe. But it's an all time favorite of my family thanks to my Nana. And I hope to keep it going for many generations. ok, here it is:

Ingredients:

• 5 cups chex cereal
• 3 cups pretzels
• 1 cup peanuts
• 3 Tbsp butter melted
• 1/4 tsp garlic salt
• 1/4 tsp onion salt
• 2 tsp lemon juice
• 4 tsp Worcestershire sauce

Directions:
1. Combine the cereal, pretzels, and nuts into a 9x13 inch baking pan. Set aside.
2. In a small bowl, mix the remaining ingredients and pour over cereal mixture, making sure to evenly coat the mix. Use a spoon to mix ingredients well with the "sauce." Bake at 250 degrees for 45 minutes, pausing every 15 mins to stir the mixture.

(The recipe actually calls for 7 cups chex cereal, 1 cup pretzels and 1 cup peanuts. I prefer more pretzels in mine, so as long as you have 9 cups total mix, feel free to change the proportions up as desired!)

Secret to Baking Powder biscuits...

and the secret is... BAKING POWDER! Ok, so your saying to yourself that is not quite a secret. Well, I beg to differ.

Commercial, double acting baking powder loses its effectiveness with age. And how fast do you really use a can of baking powder? So mine is always old and less effective. So to save your pocketbook and make your biscuits extra light and fluffy, mix your own baking powder before you use it!

DIY Baking Powder
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. cornstarch
= 1 tsp. baking powder

You can also make it in larger batches (although still small enough you will use it quickly).
**Hint: cornstarch soaks up moisture so the mixture will store well. You can leave it out if you are mixing it up to use immediately.**

I used it in my last batch and even with whole wheat flour they were light and fluffy!

Baking Powder Biscuits
2 C. flour (I like to use at least 1/2 whole wheat)
1 Tbp. baking powder
1/4 tsp. salt
1/3 C. shortening
3/4 C. milk

Mix dry ingredients. Use a pastry cutter, fork, or your fingers to "cut" the shortening into the dry mix. Add the milk and mix until wet. Knead the dougha few times and roll out on a floured surface until 1/2" thick. Cut with a biscuit cutter or something else to make them nice and round. Bake on 450 degrees F for 10-12 minutes or until browning.

Baking Powder Drop Biscuits
Use the same steps as above but increase the milk to 1 C. and drop by spoonfuls onto a greased baking sheet. Cook the same.

Next time I will give you something extra yummy to eat them with!

Stuffed Chicken Breasts

I definitely improvised this recipe tonight; I was wanting to cook something, and I couldn't find a stuffed chicken breast recipe that I liked. This seems like a very flexible recipe, and you could add just about anything to it :) The measurements I have listed are all guesses, because I didn't actually measure anything, so adjust according to taste!

Oven to 400

Ingredients:
2 Chicken breasts, thawed
3 Tablespoons of cream cheese, softened
1 Tablespoon of Pesto (or more, to taste) OR if you do not have pesto, add some parmesan cheese, dried basil, olive oil, and garlic to a food processor with the cream cheese and blend
1 egg white
1 teaspoon of water
Bread crumbs
2 teaspoons of olive oil

Combine the cream cheese and pesto (I used a food processor, but I am sure mixing by hand would work just find). Slice the chicken breasts almost touching the other side of the breast so you have a nice opening. Stuff the cream cheese mix into the chicken breast, and press it firmly to close it. Combine the egg white and water in a bowl. Holding the chicken breast closed, dip it in the egg white mixture, and then dip it in the bread crumbs. Put the olive oil in a skillet over medium high heat. Put the chicken breasts in the skillet until golden brown on one side (about two minutes) and then put them into a casserole dish for baking, brown side up. Bake for 20-25 minutes (until the pink is gone!)

Enjoy!

Thai Style Peanut Butter Noodles

Please excuse the messy bowl. I was in a hurry to eat these...

I love peanut butter. Have I mentioned that before? I LOVE PEANUT BUTTER. Thankfully, my boys do as well. It was the only source of protein I could get down my son for the longest time. We’ve had more than our fair share of peanut butter and jelly sandwiches in the past year, that is for sure. But sometimes, I think peanut butter gets stuck in the “sweets” category. I know it’s stuck there for my husband. He is not a fan of this dish. Like, not at all. Won’t touch it. Ever again. But the little bug and me? Oh, we can devour this stuff. I love peanut butter used in savory applications. It goes SO WELL with Thai flavors. And put it on noodles, my other favorite type of food? Mm. Mm-mm.

This is pretty much what I do for this dish. I have a hard time paying attention to quantity when I play with a recipe. I usually end up adjusting things a couple of times before I’m satisfied, so you may need to play around with this one until it tastes good to you. Just remember – go easy on the sugar! This is supposed to be mostly savory.

Thai Style Peanut Butter Noodles

Adapted from Ellie Krieger’s The Food You Crave

½ cup peanut butter (creamy or chunky)

½ cup chicken broth

3+ tbsp low sodium soy sauce (depending on your taste buds)

3 tbsp lime juice

2 tsp brown sugar

1 clove minced garlic (or ¼ tsp garlic powder)

1 tbsp minced fresh ginger (or ¼ - ½ tsp ground ginger)

2 tbsp chili sauce (see note below)

1 ½ tbsp toasted sesame oil

1 scallion, chopped

Combine all ingredients into a small bowl (I usually do a cereal bowl, honestly). Mix well. If the peanut butter is not mixing with the other ingredients, microwave on high for 15-20 seconds, then stir vigorously. Serve over cooked whole wheat pasta – I like angel hair, myself.

*This is super quick and easy, and you probably have most of this stuff already. The toasted sesame oil is great for Asian dishes, so if you don’t have it already, go get some! Totally worth it. And the toasted has such a nice flavor. It’s hard to find just straight up sesame oil that doesn’t have canola oil mixed in with it, so just go ahead and buy the toasted sesame oil. Be careful, though – it does not have a high smoke point like vegetable or canola oil, so NEVER try to stir fry or cook with it over anything higher than low heat. Trust me. Also, the chili sauce might not be something you have. The brand I buy is cheapest at Whole Foods; it’s called “Roland Ginger Chili Sauce” and it has a yellowish label with skinny green lizardy dragons on it. Good stuff, again with pretty much any Asian dish.

Just to make it worth your while to go out and buy the toasted sesame oil, I’ll post a couple more recipes that use it soon J

Hashbrown Casserole

This is probably one of my most frequent go-to recipes. I loooove this recipe cause I will pretty much devour the entire casserole in just a few days. I end up eating it breakfast, lunch, or dinner, or just as a quick snack. Yumm! And, it's one of those dishes that actually tastes a little better (in my opinion) as a leftover, cause it thickens up a little once it's had a chance to sit in the fridge for a bit.

INGREDIENTS:

• 2 cans condensed cream of chicken (or cream of mushroom) soup- sometimes I'll even do one of each
• 1 1/2 cups (12 oz) sour cream
• 4 Tbsp butter (divided in half, and softened) - you will use 2 Tbsp here and 2 Tbsp there
• 1 (2lb) package frozen shredded hashbrowns, thawed
• 8 oz. sharp cheddar cheese, shredded
• 2 cups corn flakes cereal
• black pepper
• garlic salt
• onion powder

DIRECTIONS:

• Preheat oven to 350 degrees F. Lightly grease a 9x13 inch casserole dish.
• In a large bowl mix the soup, sour cream, 2 Tbsp butter, and hashbrowns. Sprinkle a pinch of black pepper, garlic salt, and onion powder to the mixture.
• Stir in 3/4 of the cheese. Pour the mixture into the dish and sprinkle the remaining cheese on top, as well as enough corn flakes to thinly cover the top. Then pour 2 Tbsp melted butter over the cornflakes.
• Bake for 45mins-1 hour until cheese is melted and bubbly. I have made this many many times, and sometimes it takes even longer than an hour to cook, but I have found that it's very hard to ruin this dish. Unless you forget about it for 2 hours, I'm pretty sure you can't over cook this. It may still be a little soupy when you remove it from the oven, but like I said, as it cools (either sitting out on the counter or in the fridge), it will thicken up.

Chantrelle Mushroom Tacos

Ahh, Oregon mushroom season. I do love you so! Mushrooms are so versitile and nutritious, how can you go wrong?


-high in vitamins and fiber
-dried, ground mushrooms can add flavor to sauces and make good rubs
-they are so tasty!







Currently, chantrelle mushrooms are out in force. We have been eating them in everything. **We pick them wild ourselves but I never recommend that unless you are POSITIVE they are edible. Some will make you very sick or very dead.


Chantrelle mushrooms are very meaty like portabellos. So you can substitute other meaty mushrooms in this recipe.


Chantrelle Tacos

Ingredients
1 Tbsp. vegetable or olive oil
1 poblano chili, seeded and thinly sliced
1/2 red onion, sliced
3 C diced Chantrelle mushrooms
1 package taco seasoning
Taco sized tortillas (corn or flour)
Favorite taco topping


Directions
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add poblano, onion, and mushrooms. Saute 5 minutes. Add taco seasoning to taste.


Add the mushroom mixtue to heated tortillas and top with your favorite taco toppings!