Tuesday, December 31, 2013

Thai cashew noodles with ginger peanut sauce

  • Rice noodles, cooked
  • 1 red bell pepper, finely chopped
  • 1 cup red cabbage, shredded
  • 1 cup shredded carrots
  • 1/2 cup cilantro, chopped
  • 1/4 cup green onions, thinly sliced
  • 1/2 cup cashews, roughly chopped

  • For the Sauce:
  • 3 Tablespoons peanut butter
  • 1 Tablespoon honey
  • 2 teaspoons ginger, freshly grated
  • 3 Tablespoons soy sauce
  • 1 Tablespoon seasoned rice vinegar
  • 1 teaspoon sesame oil
  • Lime wedges
  1. Add the cooked noodles to a medium mixing bowl. Add the bell pepper, cabbage, carrots, cilantro, green onions, and cashews.
  2. To a small microwave safe bowl, add the peanut butter and honey. Warm them slightly in the microwave to thin, about 15-30 seconds. Stir until smooth and creamy. Add the ginger, soy, vinegar, and sesame oil and mix together until smooth. Add water by the teaspoon to thin, if needed, to achieve a pourable consistency. Pour the sauce over the noodles and vegetables (you may not need all of the sauce, so do it gradually to taste). Toss to coat. Top with additional cashews, green onions, and cilantro prior to serving. Serve with lime wedges and Sriracha sauce on the side. Serve at room temperature or chilled.

Sunday, July 14, 2013

Summer Pasta Salad


  • 3 cups, pre-cooked macaroni
  • 1 cup diced red bell pepper
  • 1 cup diced celery
  • 1 cup frozen peas, defrosted
  • 2-3 green onions
  • 2 tbsp mayo
  • 1/2 cup fat free plain Greek yogurt
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste
  • 2-3 slices smoked Gouda cheese


Combine the first five ingredients in a large bowl. Mix mayo, yogurt, vinegar, salt and pepper and add to pasta.  Cut cheese into small pieces and stir in. Serve chilled.

Wednesday, April 17, 2013

mushroom kale creamy pasta

8oz farfelle pasta, or other short-cut pasta
2 chicken breasts, cut into bite-sized pieces
2 teaspoons extra virgin olive oil, divided
1 shallot, chopped
1 Tablespoon butter
8oz sliced mushrooms
6 cups chopped kale
2 garlic cloves, minced
1/2 – 3/4 cup chicken broth
10 oz Philadelphia cooking creme Italian cheese and herbs
  1. Cook pasta until al dente. Drain then set aside
  2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center. Remove to a plate then set aside.
  3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
  4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken.

Saturday, January 5, 2013

That's a spicy corn chowder

12 cup celery (finely diced)
12 cup red bell pepper (finely diced)
34 cup red onion (finely diced)
2 tbsps flour
1 tsp chili powder
14 tsp cayenne pepper
14 tsp cumin
14 tsp garlic powder
14 tsp salt

14 tsp black pepper
2 tbsps butter
1 tbsp olive oil
1 cup hash browns (frozen, shredded)
11 ozs corn
4 12 ozs green chilies (chopped)
2 12 cups chicken broth
34 cup heavy cream

  1. Melt butter with olive oil in pot. Add celery, bell pepper, and onion and cook for 5 minutes or until tender. 
  2. Add hash browns, corn, and green chilis. Cook for another 5 minutes or until warmed through.
  3. Combine the dry ingredients and add to pot. Stir to combine.
  4. Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes. 
  5. Add cream and simmer for 2 more minutes, stirring frequently. 

Pumpkin Bread


1 canpumpkin (15 ounce)
1 cupsugar
1⁄4 cupvegetable oil
1 cupyogurt, plain non-fat or low-fat
1 1⁄2 cupflour (all purpose)
1 1⁄2 cupwhole wheat flour
2 teaspoonsbaking powder
2 teaspoonsbaking soda
2 teaspoonscinnamon
1⁄2 teaspoonsalt


Preheat oven to 350 degrees.
1. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
3. Pour into 2 greased 9x5 inch loaf pans and bake for about 1 hour.
4. Cool on a wire rack for 10 minutes; remove from pan and cool completely.