carrots

Recipe: Cold Peanut Noodles

Abby H.

I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.

We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.

The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.

Let’s get started!

Ingredients:

  • 1 package of spaghetti noodles, cooked per package directions
  • 1/2 cup fresh or frozen peas
  • 1 cup julienned carrots
  • 2 bunches of scallions/green onions
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup olive or avocado oil
  • 1/4 cup peanut butter (I used smooth, but chunky is good too)
  • 1 Tablespoon sugar
  • 1/2 teaspoon sriracha sauce (more if you like it spicy)
  • 1/2 teaspoon fish sauce
  • 2 Tablespoons sesame seeds

Directions:

  1. While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
  2. Dice/chop veggies and set aside.
  3. When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
  4. Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.

This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.

This salad will keep in the fridge for 3-5 days (if it will last that long).

If you need a crunch on your salad, top with a few teaspoons of diced peanuts.

 

Recipe: Hot Honey Ginger Carrots!

Abby H.

This recipe is so easy and so tasty. You probably already have some (if not all) of these ingredients in your kitchen.

We get carrots in our Yasukochi Family Farms CSA box every week, and with a few extras we have hanging around in our fridge, I make these weekly.

Ingredients:

  • 1-2 lbs of carrots
  • 2 T oil of your choice, I used Yasukochi Farms Olive Oil
  • Salt and Pepper to taste
  • 3 Tablespoons Yasukochi Farms Honey
  • Pinch Ground Ginger
  • Pinch Pepper Flakes

Directions:

  1. Place a foil-lined baking sheet in a cold oven. Pre-heat to 425 degrees.
  2. While the oven and pan heat, peel and cut into spears or bite-sized pieces, and toss carrots in oil, salt, and pepper.
  3. Roast carrots in the oven for 20 minutes, stirring mid-way.
  4. Once the carrots are cooked, toss in a bowl with honey, ginger, and pepper flakes, as serve right away.

These carrots are so good. If you don’t want the heat from the pepper flakes, omit them. The honey and ginger plays nicely with the natural sweetness from the carrots.

Family Recipe: Baked Red Pesto and Roasted Veggie Pasta

Abby H.

This recipe is easy to make, and amazing. It uses Red Pesto, which has a tomato base. It’s warm, filling, and comforting.

The first thing you need to do is roast some veggies. Check my recipe here. I roast 5-ish lbs of veggies each week, so we usually have some in the fridge.

 

Baked Red Pesto and Roasted Veggie Pasta

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Boil salted water and cook pasta per package directions. As you drain, reserve some of the pasta water (about 1/2 cup).
  3. In a large baking dish (11×13) mix roasted veggies, pasta, red pesto, and add pasta water a little bit at a time, until all the pasta is coated. You may not need all 1/2 cup.
  4. Mix in 1/2 of the cheese.
  5. Smooth the mixture down into the baking dish, and bake for 20 minutes covered.
  6. After 20 minutes, top with the remaining cheese and continue to bake uncovered for 10-ish minutes until the cheese is brown and bubbly.
  7. Serve with garlic bread and a green salad.

Serves 6-8. This re-heats well, if there are any leftovers.

Notes:

  • This dish is vegetarian, but not vegan. This is a vegan red pesto, but I’ve not tried it. To make it vegan, use a vegan red pesto and vegan Italian Cheese blend.
  • Pesto is not a nut-free product! If you have a nut allergy, be careful!
  • Feel free to use your favorite pasta (high protein, gluten-free, made from soy, etc). I do not recommend shirataki noodles- They have a weird texture and smell (seriously).

 

New Recipe: Baked Tortellini

Abby H.

00169 (1).jpgThis recipe is dead simple. Make it as complicated as you want. Use jarred sauce, make your own from scratch, or take a jar of sauce and church it up yourself. Whatever.

Frozen pasta, fresh pasta, heck, you can even use the shell stable/dried tortellini. You could use ravioli if you wanted.

You can make this Vegetarian, Vegan, Chock Full o’ Meat, Gluten-Free, it’s up to you.

This is one of those recipes that’s a big hit at potlucks too. It’s pretty inexpensive, and we always have the ingredients in one form or another to make a batch.

Baked Tortellini

Ingredients:

  • 6-8 cups of Red Pasta Sauce.  I usually make a big batch of this sauce and portion some out just for this recipe. If you use jarred sauce, I recommend  you add 3-4 cups of veggies (carrots, onions, celery, bell peppers, zucchini, chopped/diced tomatoes, etc.)
  • 22-30 ounces of Tortellini/Ravioli, cooked per the package directions (this will probably take a couple packages)
  • 2 Cups Italian Cheese blend

Directions:

  1. Cook the pasta per the package directions. Drain.
  2. Pour pasta sauce into a baking dish (I use a 9×13), toss cooked pasta in sauce.
  3. Sprinkle cheese on top.
  4. Bake at 350 degrees for 30-ish minutes until food is bubbly, and cheese is brown and delicious looking.
  5. Serve with hot French Bread or Garlic Bread and a green salad.

This serves 8-10 people as a main.

 

If you are vegan, substitute in filled pasta and cheese that works for you.

Recipe: Hearty Veggie Soup

Abby H.
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This soup is vegan and high in protein!

I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.

 

It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!

I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour.  Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.

 

AAVS2954.JPGI found Right Rice at Grocery Outlet, but you can also order it on Amazon.  You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.

Hearty Veggie Soup

Serves 6-8

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, diced
  • 1 cup bell pepper, diced (I used green)
  • 2 T. cooking oil (your choice)
  • 3 cloves garlic, minced
  • 2 green or yellow zucchini (whatever is in season or you have on hand)
  • 2 quarts veggie stock
  • 2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
  • 1 14oz.-ish can of tomato sauce
  • 1 small can of tomato paste
  • 2 cups Right Rice
  • 1 bay leaf
  • 2 T. Penzeys Forward Spice Blend
  • salt and pepper to taste

Directions:

  1. In a large, heavy-bottom stockpot, heat oil.
  2. Saute carrots, celery, bell pepper, and onions until onions are soft and clear, about 5-10 minutes.
  3. Add garlic and continue to cook, stirring frequently, until garlic is fragrant.
  4. Add remaining ingredients and spices. Cook on low for 20-30 minutes, or until right rice is done and soup has thickened up.
  5. Soup can simmer on low as long as you like. I let it simmer on low for about 45 minutes.
  6. Serve with bread and butter and salad.

IMG_9957.JPGForward Seasoning blend contains extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

Family Recipe: Veggie Loaded Pasta Sauce

Abby H.1 Comment

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I’m always on a mission to add more fruits and veggies into our diet. My pasta sauce recipe is full of veggies: Onions, peppers, carrots, zucchini, celery, fresh tomatoes.

And because I love meaty sauce, I can’t forget the 80/20 ground chuck!

I served it last night with both whole wheat pasta and Italian squash that I ran through the spiralizer (I have this one).

The kids aren’t too big on zoodles, but that’s ok. We paired our meal with a green salad (cucumber slices for the kids), and garlic bread (a family favorite).

 

Veggie Loaded Pasta Sauce

Ingredients

  • 1.5 lbs ground chuck or your favorite ground beef (don’t use super lean beef)
  • 2 T. olive oil
  • 1 white onion, diced
  • 1/2 c. each chopped or diced: carrots, celery, bell peppers (I used red)
  • 2 cloves of garlic, minced
  • 6 ripe tomatoes, cut into quarters
  • 1 large can (28 ounces) fire-roasted tomatoes 
  • 2 cups red wine
  • 1 can tomato paste
  • 2 bay leaves
  • 2 t. Shallot pepper seasoning
  • 2 T. Italian Seasoning
  • 4 large zucchinis, spiralized, ends diced and reserved for sauce

 

Directions

  1. Brown meat in olive oil over low, breaking up meat as it cooks.
  2. Add onion, carrots, celery, bell peppers, and cook until soft and onions are translucent.
  3. Add garlic, cook until fragrant.
  4. Add fresh and canned tomatoes, and tomato paste.
  5. De-glaze pan with wine, add seasoning, and small pieces of zucchinis leftover from spiralizing.
  6. Cook on low for 2+ hours, stirring occasionally.
  7. To cook zucchini spirals, steam for 6-8 minutes, drain and serve right away!

 

This sauce freezes well too and gets better overnight in the fridge.  You can also use this sauce to make lasagna.

Is Summer Snacking Wrecking your Grocery Budget?

Abby H.

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Chatting with a friend via Insta yesterday, we were lamenting the “OMG DO THEY EVER STOP EATING!!” of summer vacation.

I’ve never begrudged my kids snackies when they are hungry, but seriously, on days when we are at home, building Legos and watching movies- THEY EAT ALL DAY.  I can’t let them rummage through the cupboard and eat whatever, so I started the snack box (for the pantry) and snack drawer (in the fridge).

We’ve had “The snack box” and the “snack drawer” in our kitchen for about 2 years now.

 In the cupboard, I’ve got a basket like this one. It’s full of various types of treats and snacks. Instead of buying individually bagged treats, I often buy a box of whatever (in the photo below it’s animal crackers) and divide the large box into snack-sized Ziploc bags).  It just depends on what is available at Grocery Outlet and 99 Cents Only on my weekly shopping trip. Those are my go-to snack stores.

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The Snack Drawer in the Fridge
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Pantry Snack Box- Refilled weekly

The Pantry Snack Box contains shelf-stable stuff: Juice boxes, crackers, chips, dried fruit, fruit snacks, individual Peanut/nut butter cups. I usually tuck a couple bags of microwave popcorn too. Sadly, we have none left. I was informed that I *must* rectify that matter tomorrow.

The Fridge Snack Drawer contains some of the following: Cheese sticks, yogurt, Ziploc bags of fruit or veggies (watermelon wedges, strawberries, grapes, carrots, celery, and jicama are just a few favorites), little cups of hummus, guac, ranch dip (homemade with greek yogurt and ranch dip mix).

The snacks vary by week, and I took these pics today- It’s midweek and they are pretty picked over- I did refill the Pantry Snack Box with stuff from the cupboard. That’s my secret- don’t put it all out at once. I stash the extras in the back of the pantry, where tiny arms can’t reach.

For those who read my blog regularly, you know that my weekly family grocery budget is $80. I spend about $25 of my weekly budget on stuff for the snack box/drawer. Sometimes more, sometimes less. During the school year, the function of these becomes for packing lunches in the morning. The Big Kid doesn’t really like sandwiches, and as he’s a vegetarian he gets most of his protein from nuts/seed butter and dairy sources.

I also keep Go-gurt style tube yogurts in the freezer- Those are mostly for Bitty, Big Kid doesn’t care for yogurt too often.

For the grown-ups, there is a basket in the pantry full of protein and fiber snack bars (Along with other more “grownup” snacks- which are sometimes new snacks that the kids veto after sampling). I get those at Grocery Outlet or 99 Cents Only. Grocery Outlet locations in my area always have a great variety of protein bars, snack bars, and protein cookie (Like these, which are also a hit with the Big Kid, so I have to dole them out) for a lot less than grocery or club stores.

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Close-up of the Pantry Snack Box. There is a little bit of something for everyone!

This is how my family keeps everyone fed at home and on budget. I’d love to hear about your family’s ideas to solve this issue.

One Roast Chicken, Three Meals!

Abby H.

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I love roast chicken and veg. It is one of my favorite meals to prepare and serve. It’s dead simple, it’s impressive, and there are always leftovers to repurpose.

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So many veggies!
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Compound Butter

 

 

The other night I made a roast chicken with veg and I had enough meat leftover that I was able to stretch the meat into three meals: Roast Chicken and Veg, Chicken soup (use the directions for using a rotisserie chicken), and chicken enchiladas (this recipe, but I added 1 cup shredded chicken).  Here is my fool-proof recipe for a tasty meal.

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Bock Bock Bock!

Roast Chicken, Veg, and Gravy

Ingredients:

  • 1 whole chicken, rinsed and plucked of any errant feathers. Remember to remove the bag of giblets
  • 1 stick of butter, softened to room temperature
  • 1 teaspoon of each of the following: Rosemary, Shallot Pepper, Parsley
  • 2 cups of the following veggies, chopped into bite-size pieces: carrots, celery, zuchinni
  • 1 cup of the following veggies, chopped: onion (I used sweet yellow), shallots, red bell pepper
  • 4 cloves of garlic, diced
  • salt
  • pepper
  • 2 T. corn starch (this makes the recipe Gluten-Free)
  • 1/2 c. water or chicken broth

Directions:

  1. Pre-heat oven to 350 degrees. In a small dish, mix butter and Rosemary, Shallot Pepper, Parsley.
  2. Spread the butter mixture under the chicken’s skin. If there is any remaining, drop a dollop in the cavity and smear on the outside of the bird.
  3. Stuff the cavity with veggies, place chicken breast side down in a baking dish.
  4. Pour remaining veggies into the baking dish around chicken.
  5. Cover loosely with foil, and bake the chicken for 20 minutes per pound.
  6. About 20 minutes before the chicken is done, remove foil and finish cooking.
  7. Chicken is done when internal temp reaches 165 degrees (we have this meat thermometer)
  8. Remove the chicken from the oven, and allow to rest for about 15-20 minutes.
  9. Remove chicken and veg from the pan and set aside.
  10. In a saucepan, heat the juice/pan drippings and 1/2 cup water or chicken broth.
  11. As the liquid comes to a boil, combine cornstarch and 1/2 c. cold water in a cup, whisk until lump free.
  12. As the liquid comes a rolling boil, slowly stir in water/cornstarch mixture and stir constantly until it thickens. Season with salt and pepper, remove from heat.

Serve the chicken, veggies, and gravy with mashed potatoes (or cauliflower).

There are no photos of after it came out of the oven. The locusts (aka the dinner guests) descended upon the chicken and carved it up.

Talk Back: What is your favorite meal to serve guests?