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.

Blackberry Cobbler

{{ blackberry cobbler }}

yesterday i took out a bag of frozen blackberries i had picked over the summer and made this cobbler.  thankfully, we have our own blackberry patch, so there’s always plenty of berries!

1 cup sugar {or 6 tablespoons agave nectar or maple syrup }
1 cup spelt flour { or whole wheat pastry flour }
2 teaspoons baking powder { i like Rumford – aluminum free }
1 cup milk substitute { I use rice milk }
½ cup applesauce or 1 stick { ½ cup } butter
1 quart { 4 cups } blackberries { fresh or frozen }

…….

Preheat oven to 350-degrees.

In bowl combine the first three ingredients.  Add milk and mix well.

In a deep baking dish, add melted butter or applesauce.

Pour batter on top of applesauce or melted butter.

Rinse and pat dry the blackberries.  Sweeten blackberries to taste.  Pour over batter.

DO NOT STIR TO MIX.

Bake at 350-degrees for about 35 minutes or until golden brown and bubbly.

Serve warm with vanilla ice cream.  { or if you’re like me, serve it with coconut sorbet instead }

note:  if you use frozen berries, let the berries thaw to room temperature, and pat dry to remove all the excess moisture.

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.

favorite smoothie recipes

{{ our favorite smoothie recipes }}

here are a few of our family’s favorite smoothie recipes …
quick.  healthy.  and great to grab and go on those busy mornings.

{{ morning cocoa-banana shake }}

my girls’ love this smoothie – we call it the morning shake at our house.   it’s simple.  it’s quick.  and it’s sooo good!

1 cup of vanilla almond milk { or you could use soy, rice or coconut milk }
1 heaping teaspoon good quality cocoa powder { i like Rapunzel’s }
1 banana, frozen  { best if chopped before freezing }
1 tablespoon maple syrup or agave nectar { optional }

Blend { i use a Vita-Mix } until smooth.  Enjoy.

note:
if you don’t have “frozen” bananas, you can still make this shake — just add in about 1 cup of ice and expect to have more of a smoothie consistency, rather than a frozen shake. 

{{ fruit smoothie }} 

1 cup milk of your choice { my favorites:  almond, coconut, rice or soy }
1 ripe banana { frozen is best }
1 handful of fresh or frozen fruit { we like to use a few blackberries, blueberries, raspberries & strawberries ~ your choice }
1 tablespoon brewer’s yeast { provides B vitamins }
1 tablespoon ground flax seed* { for Omega’s 3’s ~ *you can put whole seed in coffee grinder }
1 handful of fresh spinach { optional, but i love it }
1 scoop protein powder of your choice { optional }
ice cubes { optional, but makes it thicker and colder }

Blend  { i use a Vita-Mix } until smooth.  Enjoy.

{{ chocolate almond energy grab and go smoothie }}

1 cup milk { i use almond – other options:  coconut, rice or soy milk }
1 ripe banana { frozen is best }
1 tablespoon good quality cocoa powder { i use raw cacao powder }
1 tablespoon nut butter { i use almond butter ­}
1 tablespoon brewer’s yeast { provides B vitamins }
1 tablespoon ground flax seed { for Omega’s 3’s }
1 handful of ice cubes { optional }

Blend { i use a Vita-Mix }. Pour. Grab and Go.

{{ chocolate mocha date smoothie }}

1 cup milk { i use vanilla almond – other options:  coconut, rice or soy milk }
¼ cup of strongly brewed coffee, chilled { or herbal coffee substitute }
½ cup ice cubes
1 ripe banana { frozen is best }
4-5 dates, pitted and chopped { i like Medjool dates best }
1 tablespoon cocoa powder { i used raw cacao powder }
1 tablespoon brewer’s yeast { provides B vitamins }
1 tablespoon ground flax seed { for Omega’s 3’s }

Blend { i use a Vita-Mix }. Pour. Grab and Go.

Bread Machine Basic White Bread

{{ bread machine basic white bread }}

This bread recipe is a no-fail bread machine recipe.  The ingredients are so simple and it makes the perfect loaf of bread every single time.

Ingredients for a 2-lb loaf:

1 1/2 cups water
4 1/4 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoons salt
2 tablespoons butter
2 teaspoons active dry yeast

Directions:
Select Basic setting.  Add ingredients to the pan according to manufacturer’s instructions.

When baking cycle ends, remove bread and place on a wire rack.

Let cool to room temperature before slicing.

 

here’s a link to our favorite whole wheat bread for bread machines.

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.

Refrigerator Bread and Butter Pickles

{{ refrigerator bread and butter pickles }}

This is an old-fashioned recipe, very sweet.  It’s from my mom who got it from her friend  back in the 60s.  And it’s so easy to make!  Enjoy!

7 cups pickling cucumbers, gently washed and sliced
1 cup onion, sliced
1 cup green bell pepper { optional }
1/2 cup salt

1 3/4 cups sugar
1 cup vinegar
1 tablespoon celery seed
1 tablespoon each turmeric and mustard seed { optional }

…….

Mix cucumbers, onions and salt in a large glass bowl.

Let stand for 1 hour.

Meanwhile, combine sugar and vinegar in small saucepan over low heat to dissolve sugar.   Once the sugar has dissolved, add spices.  Let cool.

Rinse the cucumbers, onions and salt thoroughly, drain.  Rinse and drain again.

Then place back in bowl.  Pour vinegar mixture over drained cucumbers and onions.   Pack in mason jars and refrigerate.

Note: The pickles don’t need to marinate very long before they’re ready to eat, usually about 24 hours or so.   As to how long they keep … i’m not sure … we eat them too fast! 

{{ photo taken this past summer ~ our garden girl … picking cukes }}

favorite coconut milk { non-dairy } ice cream treats

{{ chocolate coconut milk { non-dairy}  ice cream }}

Oh. My. Goodness!  this is sooo good!  we LOVE this ice cream right out of the ice cream maker.  yUm!

1 {13.66-ounce} can coconut milk { NOT lite }
2 tablespoons of cocoa powder { use a high-quality one because you’ll really be able to taste it }
6 tablespoons amber agave syrup { or maple syrup or raw honey }
1 teaspoon pure vanilla extract
a dash of sea salt

…….

Whisk cocoa powder in a small amount of coconut milk, until smooth.

Then add the rest of the ingredients and whisk until well combined.

Pour mixture into your ice cream maker and freeze according to your machines instructions.

Serve and enjoy!

*garnish with unsweetened shredded coconut, toasted almonds or grain-sweetened chocolate chips if desired.

…….

{{ coconut sorbet }}

Here’s *another* family favorite!   This recipe gets 5 — stars!

1 {13.66-ounce } can coconut milk { NOT lite }
5-6 tablespoons honey, maple, agave nectar or rice syrup { we like maple for this recipe }
¼ teaspoon pure vanilla extract, or ¼ vanilla bean, scraped
pinch sea salt

…….

In a bowl, combine all ingredients.

Pour mixture into your ice cream maker and freeze according to your machines instructions.  Serve and enjoy!