Stir-Fry Veggie Udon

This is one of the prettiest dishes I have ever eaten, if I do say so myself. 

I think spinach + purple cabbage= my new favorite culinary color combo.

It also tasted really, really, really good! I was very pleased, especially since I was just throwing something together quick to use all the fresh veggies in the fridge before I go out of town for the weekend. I would definitely recommend this meal.

Stir-Fry Veggie Udon Recipe:

• 1/2 package Udon noodles (for 2 people)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 carrot, diced
• 4 Thai chiles (spicy!), diced
• 1/4 head of purple cabbage, diced
• 1/2 bunch of fresh spinach, torn
• 2 tbsp soy sauce
• 1 tbsp red chile paste
• 1 tsp fish sauce
• 1 tbsp peanut butter
• 1/2 tsp rice wine vinegar
• Black pepper
• Sesame seeds and chiffoned fresh basil for garnish

Cook the Udon according to package instructions.

Heat olive oil in a medium saucepan over medium low heat. Add the ginger, garlic, chiles and carrot. Cook for about 5- 10 minutes to soften. Add the purple cabbage, soy sauce, chile paste, fish sauce, pepper and vinegar. Cook until the purple cabbage becomes tender (another 5-10 minutes). Add the peanut butter and spinach. Be sure to incorporate the peanut butter well so as to not to have big lumps. Cook until the spinach has wilted. Add cooked Udon noodles. Garnish with sesame seed and basil. Enjoy!

No-Bake Pumpkin Pudding Pie

You know the problem with seasonal dishes?

We think we can ONLY eat them during that particular time of year.

I don't know about you, but I crave roast turkey, stuffing and pumpkin pie ALL the time. But I guess if I indulged in that craving all the time, Thanksgiving would no longer be so awesome.

Well anyway, this is a pumpkin pie recipe that's perfect for summer. It's cool, refreshing and requires no oven time (well excluding the crust, but you could totally just serve this in a bowl).

Obviously the pudding to crust ratio is overwhelmingly uneven, but I swear there is a crust under there!

No-Bake Pumpkin Pudding Pie Recipe:

• 1 can solid packed pumpkin
• 1 package vanilla pudding mix
• 2/3 cup milk
• 1 tsp cinnamon + more for topping
• 1/2 tsp all-spice
• 1 pre-made crust (I made a weird one that I'll share, but you can use store-bought)

Mix pumpkin with milk in a medium bowl. Add in the pudding mix and spices and whisk together until smooth (no grainy pudding lumps, people!). Pour into prepared crust in a pie dish and refrigerate at least for 4 hours to set (overnight is best). Enjoy with whipped cream or by itself!

Crust:

• 2 packages instant cinnamon oatmeal
• 1/3 cup whole wheat flour
• 1 tbsp margarine
• 1 tbsp applesauce
• 1 tsp honey

So I wasn't originally going to use a crust, which is why I kind of panicked and threw together something from on-hand ingredients. But it actually turned out quite delicious! Because I used instant oatmeal that was already chock full of cinnamon and sugar, I only added a little bit of honey. If you use plain oats, you'll need to add more sugar. 

Basically just mix it all together, pat evenly into a 9-inch pie pan (greased) and bake for about 10 minutes in 425-degree oven or until browned. 

Turkey Zucchini Verde Enchiladas

This ain't nothing special, but it sure tastes good. Easy peasy enchiladas and side salad. Enjoy!

Turkey Zucchini Verde Enchiladas Recipe:

• 1 tbsp. olive oil
• 1/2 lb ground turkey (obviously any meat would work)
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 Anaheim chili pepper, diced ( just had it on hand, you could use jalapeno, poblano, serrano, etc.)
• salt, black and cayenne peppers, cumin, chili powder
• 2 tbsp sour cream
• 9-12 corn tortillas, warmed so they're flexible
• 1 can green enchilada sauce (or make your own)
• shredded jack cheese

Preheat oven to 350 degrees.

Heat the olive oil over medium heat in a pan. Add the ground turkey and separate into small, fine pieces with a wooden spoon. Add the zucchini, garlic and pepper and stir together. Season liberally with spices. Cook for about 10 minutes or until turkey is cooked through and veggies are tender. Remove pan from heat. Add the two tbsp of sour cream and stir to combine. Pour about 1/4 of the can of enchilada sauce in the bottom of a greased baking dish (this will prevent the enchiladas from sticking). Heat the corn tortillas in the microwave just so they are soft. Fill each tortilla with a spoonful of the mixture, wrap up and place fold-side down in the pan. Finish by pouring the rest of the enchilada sauce over the top and sprinkle with shredded cheese. 

Cover with foil and bake in oven for about 30 minutes. Serve with simple Mexican side salad (lettuce, corn, green onions, fresh tomato and salsa!).

Strawberry-Rhubarb Bread Pudding

Yet another strawberry-rhubarb creation this week...



I don't know what's with me and making things that I don't actually like that much. I've never been a big fan of bread pudding, and I don't love rhubarb. I guess I just like experimenting. This is not your traditional bread pudding, but the taste and texture is too close to call it anything else. Basically, it's a way easier bread pudding with fewer ingredients. This recipe only makes about 2-3 servings though.



Strawberry-Rhubarb Bread Pudding Recipe: 

• 1-2 cups chopped frozen rhubarb
• 1/2 cup fresh sliced strawberries
• 2 tsp sugar
• 1/4 lemon or lime, juiced
• 1 tsp cornstarch
• 1 tbsp cold water
• 6 slices bread (I used two whole BIG hamburger buns that were in the freezer so I figure that would equal about 6 regular slices of bread)
• 1 tsp cinnamon
• 1/4 cup milk

Combine the rhubarb, strawberries, sugar and citrus juice in a small saucepan and heat on medium low. Bring to a simmer and cook for about 5 minutes. Whisk the cornstarch in the tbsp of water and add to the fruit. Stir constantly until clear, about 2 minutes. Remove from heat, put in a bowl, cover with plastic wrap and keep in fridge until cool. 

Tear the bread into chunks and lay on a baking sheet. Put in oven to broil for just a couple minutes to get toasty. Combine in a bowl with cinnamon and milk and let sit for about 10 minutes. Add the fruit mixture and combine. Pour into a baking pan and bake at 350 degrees for 25 minutes. 

Guacamole Extraordinaire!

Oh guacamole, how I love thee...

...which is an interesting statement because I used to hate thee. And I actually don't really like avocado that much by itself. But add some lime juice and salt and BAM. You. are. awesome. I'm pretty sure everyone knows how to make some version of guacamole, but this is my tried and true.

     

Look at my peace sign serrano pepper!

Guacamole Recipe:

• 2 Hass avocados (I used one small and one large)
• 1 1/2 lime, juiced
• 1 small Roma tomato, diced
• 1/4 cup diced onion
• 4 cloves garlic, minced
• 1 serrano pepper, diced (if you like it spicy!)
• 1/3 cup chopped cilantro
• 1/4 tsp cumin (I don't like too much in my guac)
• Liberal amounts of salt and black pepper

Cut your avocados in half and scoop the meat into a bowl. Reserve one of the pits to use later. To prevent the avocado from browning, add the lime juice next. Then add the rest of your ingredients and mash it all up. Place the pit in the center of the guacamole and keep in fridge until ready to serve. The pit also helps to prevent the guac from browning (I don't know why...someone just told me that). Plus, it looks cool!

Serve and consume with delicious tortilla chips. I found these blue corn ones at the store yesterday that are made with flax and sesame seeds and they are da bomb. 

Blueberry Lemon Muffins

It's funny how our taste buds change as we age... 

For some very strange reason, I used to hate blueberry muffins. I think it was the fact that the smell reminded me of having to wake up early for church or school growing up. Or maybe it was my association with the packaged versions that always had a hint of plastic. Whatever reason, I usually avoided the things.

The other day, we bought a package of dried blueberries. After having a couple, I instantly wanted to make blueberry muffins. So with my craving still lingering a few days later, I decided to do just that...with lemon added as well.

Huzzah! My hate for blueberry muffins has ceased. These are fabulous!

Blueberry Lemon Muffin Recipe: 

• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 lemon, zested (juice reserved)
• 1/2 cup sugar
• 1/2 cup milk
• 1/3 cup oil (or other fat source)
• 1 tbsp apple cider vinegar (or 1 egg)
• 1/2 cup dried blueberries

Preheat oven to 375 degrees. In a medium bowl, combine flour, baking soda, salt and lemon zest. Give it a stir. In a large bowl, combine lemon juice, sugar, milk, oil and vinegar. Stir it up until smooth and blended. Slowly add the dry ingredients to the wet and combine until moistened. Fold in the dried blueberries. Spoon into greased muffin tin and bake for 20 minutes. This recipe can make 12 muffins, but I made 9 bigger ones instead.

Carrot Green Pasta with Salmon and Stuffed Tomatoes

Okay...there's a lot involved in the preparation of this meal (well more than most of my recipes) so I suggest dedicating a good hour or two. The meal itself is actually quite simple, highlighting the natural flavor of some great, fresh ingredients. But because there are two different things to bake at different temperatures AND a pasta to make, it requires some serious shuffling. If you happen to have a double oven, then good for you, this meal is no longer that involved. I definitely overcooked my salmon and the pasta came out kind of dry (sad face), but I adjusted the time for the recipe so it should be good now. Next time I'll probably just make either the stuffed tomatoes OR the pasta so one does not get sacrificed. Or just hope for the double oven some day :)


Stuffed Tomatoes Recipe:

• 3 large vine tomatoes
• 1 tsp olive oil
• 1 cup chopped mushrooms
• 3 cloves garlic, minced
• salt, black pepper, crushed red pepper flakes to taste
• 2 tbsp chiffonade basil
• 2 tbsp grated Asiago or Parmesan cheese
• 1/2 cup bread crumbs

Baked Salmon Recipe:

• 2 salmon fillets
• salt, black pepper, cayenne pepper to taste
• 1/2 tsp Italian seasoning
• 1/4 lemon

Carrot Green Pasta Recipe: 

• 1 tbsp olive oil
• 2 large carrots with greens  (remove tops, set aside and dice carrots)
• 4 cloves garlic, minced
• 1/2 tsp allspice
• 1 tsp fennel seed
• salt, pepper to taste
• 1/2 lemon
• green onions, olives, extra olive oil to taste

To begin the stuffed tomatoes, heat the olive oil in a small saucepan over medium low heat. Add the mushrooms, garlic, salt, pepper and crushed red pepper and cook until the mushrooms release their moisture and garlic begins to brown, about 15 minutes. Remove pan from heat and set aside.

Cut the tops off the tomatoes (about 1-inch thick) and core the inside, reserving the flesh and juices in a bowl. Set tomatoes hollow-side down on a plate to drain excess liquid. Place in fridge.

Preheat oven to 350-degrees. To prepare the salmon, wash, pat dry and place in a small baking dish. Sprinkle with salt, freshly grated pepper, cayenne pepper and Italian seasoning. Squeeze the lemon over the top and then slice the lemon into strips and place on top of the fillets. Cover with foil and place in oven. Bake for about 20 minutes or until slightly flaked.

While the salmon is cooking, prepare the vegetables for the pasta. Heat the oil in a skillet over medium heat. Add the carrots, garlic, allspice, fennel, salt and pepper. Cook on medium low until the carrots get tender, about 15 minutes.

While the carrots are cooking, bring water to a boil for the pasta. When ready, add the pasta and cook according to package. While the pasta cooks, toss the carrot greens into the pan with the carrots to cook a little. You may need to add more olive oil to keep from browning.

By now, the salmon is probably finished so take it out of the oven but keep the foil on. The salmon will stay hot. Turn the oven to broil and place the 3 tomatoes (without tops) hollow-side up in a small baking dish and place in the oven for 1-2 minutes, just enough to wrinkle the outside skin.

In a small bowl, combine bread crumbs, mushrooms mixture, basil, cheese and enough of the reserved tomato flesh+liquid to soften the stuffing a bit. Take the tomatoes out of the oven, fill with mixture, top with freshly grated cheese and place the tops on. Put back in the oven for about 3 minutes. Remove from oven.

Combine the cooked pasta with the carrots and greens. Add the liquid from the salmon, 1/2 lemon juice and sliced salmon. Garnish with green onions, olives and a drizzle of olive oil. Serve with a stuffed tomato.

Phew! Wipe the sweat off your brow and enjoy the simple, yet delicious flavors of this meal.

Sour Cream Coffee Cake

Save yourself a second trip to the kitchen and cut a big ol' slice of this cake.

Moist and fluffy swirled with brown sugar, cinnamon and chopped toasty almonds. Mmm mmm. Perfect with a cup of coffee in the morning or for a delicious dessert. 

This really is one of the best cakes I've made. The use of cake flour and addition of sour cream does wonders for the texture, and in my opinion, there's not a more comforting scent than warm cinnamon sugar. 

Sour Cream Coffee Cake Recipe:

• 1/2 cup butter/margarine (or fruit butter substitute)
• 1/4 cup white sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup light sour cream
• 2 cups cake flour
• 1/8 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon

• 1/4 cup brown sugar
• 1/4 cup chopped almonds
• 1 tbsp ground cinnamon

Preheat oven to 350-degrees. Cream together butter, white sugar, 2/3 cup brown sugar, eggs, vanilla and sour cream. In a separate bowl, sift cake flour, salt, baking powder and baking soda together. Slowly add the dry ingredients to the wet until well-incorporated and smooth. 

In a small bowl, mix the brown sugar, cinnamon and chopped almonds. Pour half of the batter in a greased 9-inch cake pan (or Bundt pan), sprinkle 2/3 of the cinnamon sugar nut mixture over the top. Then add the remaining batter and top with the rest of the nut mixture. Bake for about 40 minutes or until the cake is set and knife comes out clean.

Voila! Beautiful, golden brown and the best smell (and taste) in the world!

Atomic Chicken Tortilla Soup

Seriously, this soup is freaking spicy.

We were crying, sweating, snot dripping from our nostrils...it was a beautiful thing.

Hot peppers are so temperamental. Some days you can eat a raw jalapeno, and it's comparable to a bell pepper. Other days, it's like a ghost chile from hell.

The jalapeno I chose to use in this soup was a devilishly beautiful blend of green, red and yellow colors with lots of veins. I also used a Serrano pepper. And green chiles. And pickled jalapenos. And hot salsa made from Serranos and chile arbol. And spicy tomato juice. I guess I got carried away...

But I wouldn't change a thing! It was so delicious. Give it a try...if you dare.

Atomic Chicken Tortilla Soup Recipe:

• 1/2 yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 Serrano, diced
• Spoonful of pickled jalapenos, diced
• 2 frozen chicken breasts
• 1 can diced tomato with green chiles
• 1 can spicy tomato juice
• 1 can chicken broth
• 2 cups water
• 3 tbsp hot salsa
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 1 tbsp chili powder
• 1/2 cup green peas
• 1/2 cup yellow corn
• Cilantro, green onion, shredded cheese to serve
• Homemade baked tortilla chips

Combine everything except the peas, corn, garnishes and tortilla chips in a slow cooker. Cook on low for 8 hours. After 8 hours, shred the chicken and add the peas and corn. Serve with chips and accouterments.

To make your own tortilla chips, preheat oven to 400 degrees. Stack 5 (or however many) corn tortillas and cut in half, then slice into thin strips. Place on 2 baking sheets with at least a 1/4 inch between each strip. It's very important that the chips have some space or they will get chewy instead of crispy. Sprinkle some salt on top and bake for about 7 minutes or until golden brown around the edge. Better than anything in a bag!

Strawberry-Rhubarb Crumble

Oh so good.

I originally intended on making a strawberry-rhubarb pie, but a long Monday at work left me feeling tired and lazy so I went with the next best thing: a crumble! Basically it's the same idea as a pie except easier. Pie dough requires careful mixing (not too much, not too little), ample resting time and then rolling out. All you need to do for a crumble topping is throw some flour, oats and butter in a bowl and mix with your hands. I like that better. Plus, the star of the show here is really the perfect combination between the tangy rhubarb and sweet strawberry. Who cares what kind of doughy blanket you put on top any way :)



Strawberry-Rhubarb Crumble Recipe:

• 2 cups frozen rhubarb
• 1 cup fresh strawberries
• 1/4 cup white sugar
• squeeze of lemon juice
• dash of cinnamon
• 1 tbsp flour

• 1/2 cup oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1 tbsp applesauce
• 2 tbsp butter
• dash cinnamon

Preheat oven to 375-degrees.

Combine the first set of ingredients in a bowl, set aside and let the juices being to seep out. 

Combine the second set of ingredients in a bowl and mix together with your hands until crumbly (hey look at that...a crumbly crumble). 

Pour the fruit filling into the bottom of a pie pan. Sprinkle the crumble mixture over the top and bake in the oven for about 40 minutes or until bubbly. Then set the oven to broil and brown that topping nice and crispy for about 2 minutes (watch carefully!).

Consume with whipped cream or vanilla ice cream.