Chinese Noodles with Sticky Orange Maple Sauce & Chicken { every day dinners }

As a food blogger (a title I'm still not quite o.k. with for some reason)  it would probably be wise to stick with one or maybe two types of cuisine that I'm familiar with and try perfecting and blogging about said cuisine. For instance, I am a native Zonie (From Arizona for those of you who don't speak Gwen). Meaning, I've lived here since I was an infant so I have self proclaimed myself a native, grandfathered in if you will.

Therefore, it would probably be wise of me to stick with the foods and flavors from the Southwest.  Yet, while Southwestern and Mexican foods happen to be one of my most favorite foods, how could they not be growing up in the midst of such a lavish and exuberant culture with spices and sauces that will set your very soul on fire? I find myself with a wondering palate. 

So, as much as I adore and often crave the flavors of the Southwest, I simply could not live on jalapenos and habeneros alone. Oddly enough, as a self proclaimed Native Zonie living in the middle of the desert,  my absolute favorite foods happen to stem from the sea. Sea Bass, Salmon, Smoked Swordfish, Grilled Crab, Barbecued Shrimp and even the occasional anchovy when it's involved in a lovingly made Puttenesca sauce.  Sushi?  Hell ya!  Breakfast is served!




Which brings us to Chinese food. Obviously.

As I mentioned, I have a wandering palate. I love that about me.

I also am not a huge fan of pasta, but I looooveeee noodles.

Stay with me.

It's all about the sauce. Correct me if I'm wrong please but a noodle is a noodle is a noodle (except, once I did have an amazingly wonderful, seriously fresh, home made linguine that would knock your socks off, another time.) and again, really, it's all about the sauce.  

Sticky sweet, orange maple balsamic sauce with an Oriental flare. 

Schazaaam! 

If you can find these twisty, curly "Ramen" style noodles I prefer them in this sticky sauce, kids and adults alike find them a fun noodle to slurp up with extra sauce. Otherwise, use regular soba noodles or even the cheap, packaged Ramen noodles will work though not as thick and yummy.

PREP TIME    15 MINUTES        COOK TIME     15 MINUTES      SERVES 4

Ingredients

1, 6 oz package oriental noodles, cooked according to package directions

2 boneless, skinless chicken breasts, cooked

2 cups broccoli florets

1 small red bell pepper, julienned

2 cups cooked chicken, chopped

3 cloves garlic, minced

1 teaspoon sesame oil

sesame seeds for garnish

for the sauce

2 teaspoons tamari (organic, gluten free, low sodium soy sauce)

2 teaspoons rice wine vinegar

4 teaspoons maple balsamic vinegar (or 3 teaspoons balsamic vinegar, 2 teaspoons pure maple syrup or honey)

1/4 cup fresh orange juice

1 teaspoon orange zest

4 teaspoons toasted sesame oil, whisked in

red pepper flakes, if you please

Cook chicken. I use my pressure cooker at 2nd ring for 8 minutes for very moist chicken breasts.

Whisk together ingredients for sauce, set aside.

Bring water to a boil, blanch broccoli florets for 3-4 minutes. Remove with a large, slotted spoon and place in colander and rinse with cool water to prevent from cooking further. Set aside. Return water to boil,  cook noodles according to package directions. Drain noodles.

In a large wok, preheated over medium high heat add sesame oil. Toss in red bell pepper, drained broccoli and garlic and toss a few times. Cook for just 2-3 minutes being careful not to burn garlic. 

Re-wisk sauce.

Combine noodles, sauce, broccoli, peppers and chicken in a large bowl. Toss to combine. 

Enjoy!

Quick Swiss Ham Bake

While this photo is not one of my best, this last minute 'throw together' dinner turned out so yummy that I just had to share it with all of you. This took minutes to throw together and can be altered to your liking. I used Swiss cheese but Gruyere would be perfect in this as well. Use ham, Canadian bacon or turkey bacon if you prefer. I used broccoli because my kids love it but spinach or any veggie you like can be added.  

The trick is sauteing the white parts of a green onion, leek or a minced shallot and  then browning the ham. Meanwhile, you want to whisk your eggs very well with a splash of milk. Add your salt, pepper and seasoning (I used tarragon)

and then pour the eggs into your oven ready pan. Wait a minute, then push the eggs towards the center of the pan, working your way around once or twice till the eggs just start to set. Sprinkle on your grated cheese then pop it in a pre-heated oven at 450F for 8-13 minutes (depending on how many eggs you used).

Voila! Dinner is served.

Summer Broccoli-Citrus Salad with Prosciutto and Almonds

I was lucky enough to be invited to do a guest post on one of my absolute favorite blogs, Perry's Plate. What an honor. Natalie and I share a common interest in healthy and wonderful food so I had to come up with something not only healthy but delicious and fun as well. In sticking with the Simply Healthy Family standard, I also wanted to keep the dish simple and fuss free. Real Food for Real People. This is a dish anyone  can make and yet be proud to serve at a picnic or party. Please do stop by Natalie's beautiful site for this recipe and for your dinner, breakfast and dessert inspiration.

My dad was kind enough to invite all of us over to his gorgeous home for a big family BBQ last week. The weather was absolutely divine here in the suburbs of Phoenix and the huge trees in his backyard and constant cool breeze blowing through them made for a perfect backyard BBQ.

My dad is extremely serious about his landscape. It's a crazy passion that all of us 9 kids tease him about. He is very aware if even one single small plant or shrub 'burns out' or is looking sickly and is on top of it immediately. His front and back yards are huge and the variety and beauty of the artfully arranged desert vegetation far surpasses the Botanical Gardens in my opinion. Just ask him the name of a newly planted specimen and he will gladly tell you all about it's origin and why it is planted exactly where it is. Funny guy. It does create a very serene setting to sit and relax  next to the pool with friends and family. We are lucky ducks.

Oh, my point and I do have one....

The BBQ. Typically, BBQ's are not the healthiest of events. You have your hamburgers, hot dogs or other hunks of meat. Then there are the sides which usually include one or more of the following unhealthy foods: Potato Salad, Cole Slaw, 7 Layer Bean Dip, Macaroni Salad, Ambrosia Fruit Salad,

 Baked {sugary} Beans, Potato Chips and Soda or Lemon Aid.

I have been given the stink eye when ever I've mentioned that I am not in love with any of these foods (o.k., maybe the bean dip). Nope, not even hamburgers. And it's not just because they are unhealthy or because I have anything against meat per say, well that's not entirely true, but that's a whooooole other story. I simply just don't care for those types of foods. They are heavy, greasy,  mayonnaise-e and leave me feeling Yucky.

I'd much rather have a salad that's a real salad. Which in my view isn't covered up in mayo or smothered with cheese or Ranch Dressing. I honestly prefer to taste my veggies and to brighten their natural flavors with, well, natural flavors. What a concept huh? Take this Summer Broccoli Salad for instance.

Typically, in my experience at least, when you see a broccoli type salad at a picnic, BBQ, or get together it is tossed in some sort of creamy dressing and that's if there's a broccoli salad at all, usually it's 3 different varieties of potato salad.

I made this salad very light and healthy yet still sweet, salty and tangy, perfect for an outdoor summer supper. By very quickly blanching the broccoli, then tossing it with lemon and mandarin juices whisked with a drizzle of Organic honey it becomes a treat for the tastebuds. To make it worthy of a party side dish, I added oh-so-wonderful Prosciutto and tossed it all together with Mandarin orange segments and thinly sliced almonds which gently stuck to the broccoli giving the salad a bit of a toasty crunch.

Roll up 2 pieces of thinly sliced prosciutto and cut into thin strips.

Remember to visit Perry's Plate for the entire recipe and say hi! 

Potato-Blu Cheese and Broccoli Soup {low-fat}

Many of you may have gotten over soup recipes the minute the weather reached 70 degrees outdoors. Here in Phoenix however, it is only cold outside for like 3 weeks out of the year, and that's if you consider 55 degrees on a bright, sunny day cold. So when the weather decides to be all freaky and bi-polar and it is cold, overcast and even windy outside.... we make soup. I literally get giddy at the chance to actually enjoy a hot bowl of comforting soup which can only be truly appreciated when it is chilly and overcast outside in my opinion.

I loved this soup so much that I am seriously thinking of ways to cheat the system. I'm thinking of covering all the windows in thick drapes, turning the air conditioning down to 50 degrees, putting on my fuzzy slippers and making this again in July. Totally grand idea!

The blu cheese was a fabulously unexpected addition to this classic comfort soup. I'm so glad I decided to give blu cheese another chance. I didn't care for it at all in my 20's and now it's one of my favorite treats.

The fresh thyme really brought out all the flavors of the vegetables and just made this soup my new favorite, simple dish. Crispy bacon sprinkled on top of the potato soup had everyone scraping their bowls for the

 very last drop.

Slowly infusing the thyme and garlic in the oil before sauteeing the leeks really kicks up the flavor
and adds a gourmet yet rustic flavour in every bite.

Is the weather acting weird where you live?

You Will Need:

1 tablespoons olive oil

1 medium leek, thinly sliced 

2-3 cloves garlic smashed

3 small-medium russet potatoes, diced

4-6 sprigs fresh Thyme plus more for garnish
1/2 teaspoon table salt 

1/2 teaspoon grey sea salt

6 cups chicken broth,  preferabley homemade

3 cups broccoli florets 

1/4 cup almond milk 

Freshly ground black pepper

Cooked and Crumbled Bacon
Crumbled Blue Cheese for Topping

 

To Make:

Heat a large Dutch oven over medium-low heat. Add the oil, garlic and thyme sprigs. Let them sit in the low heat so that the flavors infuse into the oil, about 8 minutes.  Turn up the heat to medium-high, add the leek and cook until translucent, about 5 minutes. Add the potatoes, broccoli,  table salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer and cook uncovered until the potato is fork tender, about 10 minutes.

Carefully, puree the soup in batches in a blender or with an immersion blender {I love mine}. Return soup to the pot and add the almond milk. Bring to a simmer, taste, and season with French Grey sea salt and cracked pepper.

Ladel into individual bowls and sprinkle bacon and blue cheese and more chopped thyme if you please over top.

Spicy-Broccoli Quinoa

Happy St. Patrick's Day!

Do you cook anything special for St. Patrick's Day?

This Spicy Broccoli Quinoa would be fun to make for St. Patty's Day. It is definately a healthy alternative to corned beef and hash, which I actually love but it doesn't love me so much.


Well, to those of you who aren't used to eating bright green foods for your main course, I hope you will take my word for it that this dish was excellent! After my husband and older son hesitantly took there first bite they both said "Oh! It's really good!" Uh, thanks for the vote of confidence guys.

The Parmesan and cream really make this dish rich and delightful, while the garlic, lemon and parsley make it fresh and crisp. The biggest surprise was the infused chile oil. Excellent! It took all of 8 minutes to make and the little bit of kick it gave the quinoa really made this 5 stars. ;-)

slightly adapted from 101 Cook Books

SERVES 4-6 TIME 15 MINUTES ACTIVE, 30 MINUTES COOKING

You Will Need:


3 cups cooked quinoa*


5 cups raw broccoli, cut into small florets and stems


1 garlic clove


big handful fresh, flat leaf parsley


2/3 cup sliced or slivered almonds, toasted


1/3 cup freshly grated Parmesan


2 big pinches salt


2 tablespoons fresh lemon juice ( 1/2 lemon)


1/4 cup olive oil


1/4 cup half and half


** Fire Oil

Putting it all together:

Cook the quinoa by boiling twice as much water as quinoa ( so 2 cups water and 1 cup quinoa in this case). Put quinoa in a sieve, rinse under cool running water. Add quinoa to boiling water, lower heat, cook covered for 15 minutes. Remove from heat, let stand covered for 15 more minutes.

Now barely cook the broccoli by pouring 1 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for one minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree one cup of the cooked Broccoli, the Garlic, 1/2 cup of the Almonds, Parsley, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Spoon onto plates, top with the remaining almonds, a drizzle of the chile oil.

* Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 11/2 teaspoon crushed red pepper flakes. In a small saucepan over low heat, add EVOO, stir in the crushed red pepper flakes and let infuse for 5-8 minutes, ma

king sure not to let oil get to hot. The chilies should not smell acrid or burned. Set aside and let cool, then store any unused oil in refrigerator. Bring to room temp again before using.

Tiger Pumpkin Pasta with Chicken-Apple Sausage

Man, there are a LOT of awesome food blogs out there! I can tell everyone is excited about the Fall season what with all the yummy pumpkin recipes out there! Fall is most defiantly my favorite season for all of the usual reasons. It's hard to really enjoy all the season has to offer when you live in Phoenix. Without the fresh, crisp air or trees that change colour. We also are about a month or so behind when it comes to Fall Produce like pumpkins. So I debated about whether or not to post my favorite pumpkin recipes since most foodies have been doing so for several weeks now already. Then I remembered a very important thing... It's my blog and I can do whatever I want! Yay for me!

I adore pumpkins! Love them to bits. I love the taste of them and the amazing variety of pumpkins to choose from.  I think the thing I  love most about pumpkins is that they are one of the few things around here that really signify the start of Autumn and the end of a very long, hot, relentless summer.

My spooky Tiger Pumpkins

Originally, I wanted to find some white pumpkins for a creamy, white "Alfredo" sauce. Alas, there were none at the farmers market that day. I thought these Tiger Pumpkins were cute and my 4 year old agreed that we should pick several out and take them home with us.

I don't think most people realize that Pumpkins are easy to prepare!

Using a large knife, score the pumpkin and either see-saw through it or tap it on the counter top like I do.

I wish someone would invent an olfactory widget for blogger!!!

 Start to prepare pumpkin about 2 hours before you want dinner served. It is easier to scoop out roasted flesh when they are not hot.

Using a spoon, scoop out seeds and strings. Save the seeds to roast and snack on or sprinkle on top of soups!

Place on a roasting pan and roast at 400F for 45-60 minutes.

You Will Need:

1 lb. Pasta ( I use Quinoa pasta, a whole grain, complete protein and gluten free)

1 small head of broccoli, chopped

1 small pumpkin, roasted

1-2 cups unsweetened Almond Milk

2 tablespoons nutritional yeast ( optional, but it gives a nice nutty cheese flavor and is packed w vitamins)

1 cup baby bella mushrooms, chopped

1 small onion, chopped

Chicken-Apple sausage

nutmeg, sage, Kosher salt and pepper to taste.




To prepare pasta:

Cook pasta according to directions, add chopped broccoli to water in the last 3 minutes.

Slice sausage, add to pan, cook till browned. Remove from heat, leave a bit of fat in the pan.

Saute onion for 3 minutes till soft and browned. Add a bit of EVOO to pan, add chopped baby bella mushrooms. Let them cook without moving them around to much.

To prepare pumpkin Alfredo sauce. Scoop roasted pumpkin flesh out of shell. Put in blender. Add nutritional yeast and Almond milk to desired consistency. Garnish with freshly grated nutmeg, sage, salt and cracked pepper.

I am submitting this low-fat dish to La Bella Vita for Fresh Clean and Pure Friday! Check out her lovely blog for so many wonderful, fresh recipes.

Cheddar Broccoli Soup

It's been raining and cold here lately, which is very unusual for us this time of year in Arizona. So we decided to make a yummy broccoli soup to warm us up. It was really really yummy and totally hit the spot!

I got the base of this recipe from my mom. I use Organic Vegetable Broth instead of Chicken broth just because I love the combination of flavors and natural spiciness. I also added the extra veggies which makes it a bit heartier. I added the cheddar which thickens it and lets face it, just makes it a yummy comfort food.

Ingredients:

1/2 lb broccoli chopped
2 stalks celery, chopped
1/2 cup diced yellow onion
4 cups vegetable broth
2 garlic cloves, crushed then minced
4 tablespoons unsalted butter
4 tablespoons unbleached flour
1 cup low-fat milk
1/2 cup chopped green onion (to garnish)
2 cups sharp cheddar cheese
salt and pepper to taste

Directions


1. In a medium sauce pot over med. high heat, place broth, broccoli, onion, celery and garlic. Bring to a boil, then lower heat and simmer 3 minutes. Take off heat and cover.


2. In a ceramic coated Dutch oven melt butter over medium heat. When melted, sprinkle in the flour. Cook stirring constantly using a slotted spatula or whisk till roux is bubbly and a golden brown color, about 3 minutes.


Slowly add  broth mixture while whisking. Keep whisking or stirring constantly until soup is bubbly and thickened about 3 minutes. Add milk, stir till combined.


3. Take off heat and add grated cheese. Stir in till melted. Ladle into bowls and sprinkle with salt and pepper and garnish with green onions.

serves 6-8

Calories 410, Calories from Fat 280, Total Fat 31.2g,
Cholesterol 92mg
Sodium 416mg
Potassium 430mg
Total Carbohydrate 15.3g
Dietary Fiber 2.4g
Sugars 5.1g Protein 19.1g