Asian Vegetable and Chicken Noodle Bowl

Want a take out style meal that you can make at home in under 30 minutes?  Well look no further!  Sesame whole wheat rice noodles topped with ginger laden chicken and fresh veggies will fill you up and satisfy any take out craving. 

Ingredients

(adapted from So Easy, Ellie Kreiger)
8 oz. soba noodles or whole wheat udon noodles
2 tsp canola oil
1 bunch scallions, sliced
1 Tbsp minced, peeled, fresh ginger
10 ounces skinless, boneless chicken breast, thinly sliced
1-15 oz can no salt added baby corn, drained and rinsed
1/2 lb broccoli florets (3 cups)
1/2 pound fresh baby bella mushrooms, stemmed and sliced
1 red bell pepper, seeded and thinly sliced
1/3 c low-sodium chicken broth
1/4 c low-sodium soy sauce
1 tsp toasted sesame oil
1/2 tsp crushed red pepper flakes
1/2 teaspoon sesame seeds

 Directions

1. Cook noodles according to package directions.

2. Heat the canola oil in a wok over medium heat. Add the scallions and ginger and cook, stirring until fragrant, but not brown, about 30 seconds. Add the chicken a little salt and pepper ( garlic powder too if you like!) and cook, stirring occasionally, until just cooked through, 4-5 minutes. Add the baby corn, broccoli, mushrooms, peppers, broth, and soy sauce. Cook, stirring occasionally, 5-6 minutes. Add the noodles and sesame oil. Toss to combine.

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Early Morning Biscotti with Cherries, Almonds and Chocolate

Over the holidays for the annual cookie party, Jamie made the most incredible biscotti for her cookie recipe.  It had orange zest, pistachios and was dipped in white chocolate- and so incredibly tasty!  So imagine our surprise to find a similar, and healthier, version of biscotti in our favorite go to cookbook So Easy, Ellie Kreiger.  It’s not hard to make, just a little time consuming.  The process is to make the dough, easy, then form in a log and bake it for 25 minutes, cool for 15 minutes, carefully slice ( it does crumble so use a sharp knife and be gentle and slow!), place slices back on cookie sheet, bake 10 minutes, flip over and bake 10 more minutes.  So, this was done on a lazy, well we had some time, Sunday and we’re enjoying it and sharing it all week long!  The combination of almonds, chocolate and cherries is certainly a favorite; you can also switch out these 3 ingredients with anything similar you may prefer or have on hand… pistachios, cranberry, white chocolate…. pecans, golden raisins, caramel baking chips…. and so on.  Give it a try, you won’t be sorry… till they are all eatin up!

Ingredients

(adapted from So Easy, Ellie Kreiger)

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
Zest of one orange
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
1/2 cup dark chocolate chips, finely chopped
Directions

Preheat oven to 350 degrees F.

In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.

Yield:

12 biscotti, 1 biscotti is a serving

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Linguini with Chicken and Homemade Pesto Cream

Pesto is a great way to use up lots fresh basil, whether it’s from your herb garden or store bought.  It’s really simple to make and store, add it to pasta like we did and it’s a meal.  You can also use your pesto on a breakfast sandwich in the morning… in a potato salad or any salad… We made this in 30 minutes flat, just start your water boiling for the pasta, then prep your chicken, next make the basil pesto recipe and then you can cook the pasta while the chicken cooks and the rest is combining it together- please enjoy and let us know what you think!

Homemade Basil Pesto:

2 cups packed fresh basil leaves, (2-3 bunches)
1/4 cup pine nuts
1/4 cup grated Parmigiano cheese
3 tablespoons extra-virgin olive oil
2 tablespoons water
1 large clove garlic, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place basil, pine nuts, Parmigiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

 

12 ounces boneless, skinless chicken breast

Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound whole wheat linguine

1/2 cup Basil Pesto
1/4 cup half and half

 

Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Tent the chicken while you finish the meal and then slice each piece across the grain into 4 or 5 strips before serving.

In a small saucepan, heat pesto over low until loose. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

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Blueberries with Lemon Cream

I found this recipe by mistake while purusing the EatingWell website for easy recipes to use up some Neufchatel cheese before it went bad.  Of course I used stuff we already had on hand for the rest using Greek Yogurt but you could use vanilla yogurt and omit the extract!  We’re trying this same recipe this week with sliced pears and almond extract… it’s so smooth, creamy, refreshing and indulgent tasting without any guilt! 

Ingredients for 2 parfaits:

3 ounces reduced-fat cream cheese, (Neufchatel)

1/2 cup fat free Greek yogurt

1 tablespoon honey

1 teaspoon vanilla

Freshly grated zest and juice from 1 large lemon

1 cup fresh blueberries

In a bowl or stand mixer add the cheese, yogurt, honey, vanilla, and lemon juice/ zest.  Using an electric mixer, beat at high speed until light and creamy.
Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

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