Wednesday, January 9, 2013

Asian Shrimp (or chicken) Noodle Salad (served warm or cold)

I came across an adaptation of this Asian style dressing online and thought it would be delicious served over linguini and veggies!  It might be a new favorite!  I used Dreamfields Pasta in an effort to reduce carbs and couldn't taste the difference!  The recipe below is pictured here but I think next time I will add more vegetables.  Maybe double the carrots and add broccoli too!  We ate it warm for dinner but I ate the leftovers cold as a salad and it was even better the next day!  A keeper!

Prep Ahead Plan:  I prepared the dressing and cut the veggies the night before.  It all comes together very quickly at dinner time when those 2 things are done ahead of time!  

Asian Shrimp and Noodle Salad

1/3 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 (16 ounce) Dream Fields Linguine
2 carrots, cut julienne style
1 red pepper, cut julienne style
Handful (or 2) of snow peas
1 pound cooked shrimp or 2 cups cooked chicken
Chopped fresh cilantro (a handful or about a 1/3 cup)
Chopped scallions (a handful or about 1/3 cup)

1. In a mason jar or medium sized bowl, mix together the first 7 ingredients for the dressing.  Shake and refrigerate until ready to use or put aside to use immediately.
2.  Boil pasta according to package directions, drain and rinse with cold water.
3.  While pasta boils prepare carrots, red pepper and snow peas by adding them to the bowl you are going to mix the entire salad together.  (I like to steam them slightly so they are not crunchy but you don’t have to.  I actually put them all in the bowl I’m going to mix the salad in, add a little water, cover it partially and microwave for about 2 minutes.  Drain water.)
4.  Mix pasta with veggies and shrimp or chicken.  Pour dressing over top. Top with cilantro and scallions. Stir to combine and serve warm or cold.

Thursday, January 3, 2013

Escarole and Bean Soup..lunch for Mommy

What do you eat for lunch during the week?  When I was working, I lined up Riley, Talia and my lunch boxes and packed them full of healthy options. The girls' lunches are still filled with a variety of satisfying, healthy treats but mine is pretty much non-existant! I never went back to work after Lola was born and since then I have been very inconsistent about feeding myself healthy lunches!  I seem to have breakfast and dinner down but lunch either gets skipped or I find myself foraging, eating the remnants of Talia's soup or the crusts of Lola's peanut butter and jelly sandwich.  I'm not big on resolutions but this is something I would like to be more consistent about in 2013.

Soup is always a great lunch option for me (and the kids).  I make it over the weekend and we eat it for several days during the week.  It's quick to reheat in between preschool pick up and the arrival of Talia's afternoon kindergarten bus!  Escarole and bean soup is on the menu this week!

Prep Ahead Plan:  I made this soup on Sunday and as the week goes on, the flavors marry and taste even more wonderful.  Soup only gets better with time!

Escarole and Bean Soup
1 head of escarole, washed and chopped
1 tablespoon olive oil
2 cloves garlic, crushed or minced
dash of crushed red pepper (optional)
2 (32 oz) cartons of low sodium chicken or vegetable broth
15 oz can of cannelloni beans

1.  Heat olive oil in a large soup pot.  Add garlic and crushed red pepper and saute for about 1 minute.
2.  Add escarole and saute for a few minutes until the leaves get wilty (if that's a word).
3.  Add broth and beans and bring to a boil.  Simmer until the leaves are tender enough for your taste!
4.  Serve with a sprinkling parmesan cheese (optional).