Old Bay Pasta Salad

{{ OLD BAY pasta salad }}

 This is our family’s favorite go-to summer pasta.  Hope you enjoy it too!

½ pound boneless, skinless chicken breasts, cut in ½-inch strips
1 tablespoon sesame oil
½ cup soy sauce { we used Bragg Liquid Aminos}
1 teaspoon OLD BAY Seasoning
2 cloves fresh garlic, minced
1 teaspoon fresh rosemary

…….

1 package { 13.25 oz. } 100% whole grain pasta, uncooked
1 clove garlic, minced
½ cup fresh parsley, chopped { optional }
1 cup cherry or grape tomatoes, halved
½ cup scallions, white and green parts, thinly sliced
1 cup thawed frozen peas { optional }
1 cup thawed frozen white corn
¼ cup mayonnaise { we like Vegenaise or safflower mayonnaise }
¼ cup ranch salad dressing { we like Low fat Natural Fresh Ranch Dressing }
OLD BAY Seasoning, to taste
toasted pecans*
1 small head romaine lettuce, chopped

directions

In a small bowl, mix oil, soy sauce and seasonings.  Place chicken in large resealable plastic bag or glass dish.  Add marinade.  Turn to coat well.

Place in refrigerator to marinate for at least 1 hour { longer for extra zesty flavor ~ we always marinade overnight }.  Remove chicken from marinade.  Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.  Allow to cool, then cut into bite-size pieces.

Cook pasta in boiling salted water as directed on package.  Rinse under cold water.  Drain.

In a large bowl, toss pasta in with chicken, tomatoes, scallions, peas and corn.

Whisk together mayo, salad dressing and OLD BAY in small bowl.  Pour over pasta mixture and mix well.  Cover.

Refrigerate 2 hours. { optional }

Just before serving, gently stir in the chopped romaine and toasted pecans.  Sprinkle on some additional OLD BAY, if desired.

*to toast pecans ~ pre-heat oven to 350-degrees.  place nuts on a baking sheet and bake for a few minutes, watching carefully and shaking occasionally.   they will be done when golden and fragrant (about 5-10 minutes).  set aside to cool.

Orzo Summer Salad

{{ orzo summer salad }}

Another super simple, super tasty recipe that our family loves.

2 cups cooked orzo
1 ½ cups cherry/grape tomatoes
½ cup scallions, white and green parts, thinly sliced
2 tablespoons fresh basil, chopped
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
salt & pepper, to taste
4 ounces feta cheese, crumbled
1/3 cup toasted pine nuts*

…….

Combine orzo, tomatoes, onions and basil in a large bowl.

Whisk together olive oil, lemon juice, salt and pepper and add to orzo mixture.

Stir in feta crumbles.

Chill for at least 2-3 hours.  Serve chilled or at room temperature.

Note ~ to toast pine nuts:  add 1 teaspoon olive oil over medium heat and saute nuts with a pinch of salt.  Stirring frequently until lightly golden brown, about 2 minutes.

Orzo with Fresh Parmesan Cheese

{{ orzo with fresh parmesan cheese }}

 Simple. Simple. Simple.

1 { 32-ounce } carton organic, low sodium chicken broth { or vegetable broth }
2 cups water
1 pound uncooked orzo
1 cup frozen peas, thawed { or sugar snap peas }
1 cup fresh parmesan cheese, grated
1 teaspoon dried basil
salt and pepper, to taste
12-ounces skinless, boneless chicken, cut into bite-size pieces {{ optional }}
…….

Combine the broth and 2 cups water in a large pot; bring to a boil.

Add chicken.

Reduce heat, and simmer about 12 minutes, stirring occasionally.

Remove from heat; stir in the peas, ¼ cup cheese, basil, salt and pepper.

Top each serving with freshly grated parmesan cheese.

Serve and enjoy!

Spicy Soba Noodles

{{ spicy cold soba noodles }

Adapted from Marilu Henner’s book Healthy Life Kitchen.   Makes a generous amount – great for packing in lunches the next day.  Here’s our version:  

1/3 cup tamari { or soy sauce }
1 tablespoon molasses
1 tablespoon toasted sesame oil
¼ cup tahini { we used a little less }
1 tablespoon barley malt
1 tablespoon chili oil { start with a little, and then add more to taste if you want }
3 tablespoons balsamic or red wine vinegar
½ bunch scallions, white and green parts, thinly sliced
1/4 cup carrots, shredded or julianned
1/4 cup green cabbage, shredded
fresh cilantro sprigs for garnish
salt, to taste

1 package { ½ pound } soba noodles { Japanese buckwheat noodles }

…….

Place tamari in a pan over high heat and reduce by half.

Turn heat to low, stir in molasses, and warm briefly.

Transfer to a mixing bowl.  Add sesame oil, tahini, barley malt, chili oil, vinegar, and scallions, and whisk to combine. Season to taste with salt, if desired.

Bring a large pot of salted water to a rapid boil.  Add noodles, bring back to a boil, and cook, stirring occasionally, until they  begin to soften, about 3 minutes. { Soba noodles can overcook very quickly, so stay nearby and pay attention }.

Have ready a large bowl of ice water.

Drain noodles, plunge in ice water, and drain again.

Place in a colander and rinse well under cold running water.

Combine noodles and sauce, toss well, and chill.

Enjoy.

Teriyaki Lo Mein Stir-Fry

{{ teriyaki lo mein stir-fry }}

Here’s a great quick family dinner that’s so delicious!   It’s also a perfect way to use any left-over chicken, shrimp, or tofu.  Enjoy!

9-ounces { uncooked } lo mein { chinese noodles }

2 tablespoon toasted sesame oil
½ cup teriyaki sauce { we like the whole foods 365 brand }
½ cup green cabbage, shredded
½ bunch scallions, white and green parts, thinly sliced
¼ cup carrots, shredded or julianned
1 cup mung bean sprouts
¼ cup mushrooms, sliced { optional }
salt to taste

…….

Cook noodles according to package instructions.  Drain well.

In a large skillet or wok, add sesame oil and cooked noodles and cook for about one minute over medium heat.

Add teriyaki sauce and saute for about 5 minutes, stirring frequently.

Then toss in cabbage, scallions and carrots and cook for 1 minute.

Turn off stove and add in fresh mushrooms and bean sprouts.  Stir for one more minute and serve hot.

recipe ~ spicy lemon pasta

{{ spicy lemon pasta }}

1 pound angel hair pasta* { we like the De Boles Organic Angel Hair Pasta }

3 tablespoons olive oil

Zest and juice of 2 lemons

3 garlic cloves, minced

3 jalapeno peppers, seeded and thinly sliced

½ cup frozen peas, thawed

1 teaspoon sea salt

freshly ground pepper, to taste

1/3 – 1/2 cup freshly grated Parmesan cheese

…….

Bring a pot of lightly salted water to a boil.  Add the pasta and cook according to the package directions.  Drain and set aside.

Heat 2 tablespoons of the olive oil in a large saute pan over medium-low heat.  Add the lemon zest, garlic and jalapenos and cook until lightly browned, 4 to 5 minutes.

Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes.

Add the Parmesan, toss well, and serve.

*note:
De Boles Organic Jerusalem Artichoke Spaghetti Style Pasta is really good too.

it’s what for #SundaySupper ~ Raspberry Chipotle Tilapia

Here is a recipe post from my husband { who’s a great cook! } @davidwlitwin

{{  Raspberry Chipotle Tilapia }}

My wife was out with friends for lunch and so I grabbed a few yummy items and threw them together for a quick meal… after taking one bite, I called my wife and said… “I think I just made what you are having for dinner tonight.”  It has quickly become a family favorite dinner.  I hope you enjoy it as much as my house does.

……..

4 Tilapia Tenderloins { or fillets }
½ – 3/4 cup of Hot Pepper Raspberry Chipotle Sauce { found at Costco }
2 garlic cloves, minced
2 tablespoons butter
8-10 Stacy’s Cinnamon Sugar Pita Chips
salt and pepper to taste

…….

Preheat pan or grill to medium heat.

Add butter, salt and pepper { if you grill I recommend making a tinfoil boat and placing the butter inside so it doesn’t spill out }

Mince garlic and add to the melted butter.

Add the Raspberry Chipotle Sauce, stir mixture for 1 – 2 minutes.

Next, add Fillets { you can also butter the fillets if you wish } and cook each side for about 4 – 6 minutes until fish is opaque in the thickest part.

While fillets are cooking, take the 8-10 pita chips and place in a ziploc bag.  Take a meat tenderizer and pound the pita chips until they are well crushed.

Prepare a bed of greens and place the finished fillets on top of the greens.

Drizzle a little more of the Raspberry Chipotle Sauce on top of the fillets.

Sprinkle the crushed Cinnamon Pita Chips on top of the sauce and fillets. { the sweeter you want the meal, the more pita chip sprinkles I would add }

…….

{ side dish  ~ roasted red potatoes }

15 small (about 1.5 lbs)  red potatoes, cut into chunks
3 tablespoons Bragg Liquid Aminos
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon oregano
½ teaspoon salt
2 garlic cloves, minced
1 – 2 tablespoons olive oil

…….

Preheat oven to 375-degrees.
Cut potatoes into chucks and place in a large, ungreased casserole dish
Pour the Bragg Liquid Aminos over the potatoes
In a small bowl, combine the spices, garlic and olive oil.
Drizzle the sauce over the potatoes and toss well.
Bake, uncovered for 30-45 minutes or until the potatoes are tender.

Serve and enjoy!

vegetable soup

{{ vegetable soup }}

i love this + my family loves it = it’s a keeper.

Found this recipe in one of my favorite cookbooks { from the kitchen of Two Sisters }
Made it.  Loved it.  And wanted to share it.

…….

¼ cup olive oil
2 cups yellow onion — chopped
4 garlic cloves — minced
8 cups vegetable stock  { 8 cups = 64 oz. } *
1 (28-ounce) can diced, peeled tomatoes { my favorite:  Muir Glen fire-roasted diced tomatoes}
1 ½ cups potatoes — unpeeled and cubed
1 cup carrots — sliced
1 cup celery — chopped
1 tablespoon sea salt
½ teaspoon ground pepper
3 cups fresh spinach — chopped { optional }
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
4 teaspoons Bragg Liquid Amino

…….

Saute onions and garlic in oil until tender.

Add the vegetable stock, tomatoes, potatoes, carrots, celery, salt, pepper, and cayenne.

Bring to a boil.

Reduce heat, cover, and simmer for about 20 minutes or until the potatoes are tender.

Stir in remaining ingredients.

Cook until thoroughly heated.

Enjoy.

Serves 6-8

…….
* I like Imagine Organic Vegetable Broth.
* you could also add in some organic frozen peas, corn and/or  green beans.

fall food ~ creamy pumpkin pasta

{{ creamy pumpkin pasta }}

another one of our family’s favorite *fall* dishes ~ this recipe is everywhere online, but … here’s our version:

1 pound penne or rotini pasta

1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil { or you can use 2 tablespoons butter }
1 cup pure pumpkin puree
2 cups vegetable broth, made from bouillon { we like Vogue Instant VegeBase or Rapunzel }
½ cup half and half  { or Rice Milk }
¼ teaspoon nutmeg
1 teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon red-pepper flakes, plus more for garnish { optional }
2 tablespoons fresh parsley, minced
¼ cup romano cheese, shredded
¼ cup toasted* walnuts, chopped { optional }

…….

cook pasta in a large pot of boiling salted water until al dente.  drain pasta and set aside.

in a large skillet sauté the onion and garlic in the olive oil { or butter } over medium heat, until soft, not brown.

whisk in the pumpkin, vegetable broth, half and half, and seasonings. { to taste ~ }

simmer about 10 minutes, stirring occasionally.

add pasta to sauce, and toss to coat.  stir sauce until heated, about 2 to 3 minutes.

serve pasta sprinkled with parsley, romano cheese and, if desired, more red-pepper flakes.

serve with a salad and some crusty bread for a quick and easy meal that everyone will enjoy!

happy pumpkin season!

notes:
optional toppings { if desired }
¼  cup chopped ( toasted* } walnuts
¼ cup pumpkin seeds

*toast in a dry pan on medium-low, stirring frequently, or in a 300-degree oven for about 15 minutes.

Heirloom Tomato & Goat Cheese Flatbread Pizza

{{ heirloom tomato & goat cheese flatbread pizza }}

this recipe comes from my dear friend, Valerie ~ { she is an a.maz.ing cook } she made these for me a few weeks back …
so simple ~ so quick ~ so good!

1 flatbread { she used flatout brand multi-grain with flax }
1 garlic clove, crushed
1 large heirloom tomato, chopped
½ cup { about 2 ounces } part-skim mozzarella cheese
¾ cup { about 3 ounces } crumbled herb goat cheese
1/3 cup fresh basil, sliced

…….

preheat oven 375-degrees

brush a tiny amount of extra virgin olive oil on flatbread before putting in oven to crisp

place flatbread on rack in oven; bake for 2–3 minutes or until lightly browned

remove flatbread from oven; then rub with crushed garlic; sprinkle with tomatoes and cheeses

place flatbread back on rack in oven; bake for about 5 minutes or until cheese melts

add fresh basil and serve.  enjoy!

{ me and my sweet, sweet friend Val ~ love her.  photo taken Spring 2011 }