Peanut Sesame Noodles

Cold(ish) Peanut Sesame Noodles

1/2 Package of Firm Tofu chopped into very small cubes  (or 2 chicken breasts)
4 teaspoons peanut or canola oil, divided
2 cloves garlic, minced
1 1/2 inch piece of ginger, peeled and minced
1 pound soba noodles
1 English (seedless) cucumber
5 scallions (white and light green parts) chopped
2 teaspoons black sesame seeds (toasted white ones would be fine, too)

For the sauce:
2 tablespoons natural peanut butter*
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon red pepper flakes

Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside. (skip this if its for the kids)

Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the tofu. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove tofu from the pan and set aside to cool.

Bring a large stockpot of water to a boil and cook nooedles according to the package directions - about 4 minutes. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. 

In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the soba is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
Slice the cooled tofuinto thin, diagonal strips and place on top of the noodles on each plate.

Green Macaroni and Cheese

Great way to enjoy Mac and Cheese!

What you need:

    1 pound elbow macaroni - try to get quinoa elbows if you can
    3 cups whole milk
    2 cups packed fresh spinach
    3 tablespoons unsalted butter
    2 tablespoons flour
    4 cups grated white cheddar cheese
    2 cups chopped broccoli florets
    1 cup peas

What to do:
1. Preheat oven to 350° F.
2. Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente. Reserve half a cup of the pasta water and strain.
3. While the pasta is cooking. Place the milk and spinach in a blender and blend on high speed until smooth.(you can also blend in the broccoli and peas if your kids are picky)
4. In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux. Slowly whisk in the milk mixture and bring to a boil.
5. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
6. Add reserved pasta water and cheese and whisk until melted. Stir in the pasta, broccoli and peas.
7. Transfer to a greased 13″ x 9″ baking dish, cover with tinfoil and bake for 20 minutes, or until cheese is bubbling and the pasta is set.

Heaven!

Orzo Salad

I made this for our superbowl party and it was a hit. It was nice to have something healthy and light in the midst of beer and chips.

Here is what you'll need:
1 package of Orzo
5 cups broccoli cut into small florets (2 large heads or 4 small ones)
2 garlic cloves (small)
2/3 cups pine nuts (or pepitas if you have them - whatever nuts you have will work)
1/3 parmesan cheese
Juice of 1 lemon (about 1/4 cup)
1/4 Olive Oil
1 small avocado

Bring a large pot of water to a boil
Add a big pinch of salt and Orzo and cook according to the directions on the package
Once done, drain, rinse with cold water and drain again

In the meantime, bring a large pot of water to a boil
drop the broccoli into the water and cook for about 1 minute (for the love of god, no longer than 1 minute) - you will see the broccoli turn a pretty green color
Quickly Drain the broccoli and run it under cold water to stop the cooking, drain again and set it aside.

To make the pesto:
combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the parmesan, 2 tbs of the lemon juice in a food processor.
Slowly add the olive oil as you pulsing - continue until pesto is smooth.

Toss the orzo and remaining broccoli together. Add the pesto and toss. The pesto might be a little thick, so thin it with a little warm water if you want.
Scoop out some avocado on top and add the remaining nuts.

Damon's Cauliflower Pasta

This is Damon's recipe. Its really hearty and super healthy. One batch makes for gobs of leftovers. Its a good way to get kids to eat raw-ish kale and cauliflower.

1 onion
1 head of cauliflower
big handful of nuts (walnuts or sunflower seeds)
1 Head of Kale (chop the leaves and toss the stems)
1 Box of pasta (whole grain pasta if you have it)
Parmesan Cheese

Caramelize the thinly sliced onion with salt and olive oil over pretty low heat while starting heating water for pasta.

While cooking the onion, thinly slice a head of cauliflower. When the onion is caramelized, add cauliflower to the onion along with the nuts and cook until cauliflower soft.

Put the pasta in the boiling water.

While the above cooks chop up the kale.

When the cauliflower is soft, add the kale and turn off the heat. Stir around to soften kale somewhat

Add all of the above to cooked pasta with salt, olive oil, and parmesan cheese.

Pasta with Sausage and Greens

This is one of my favorite recipes. Its got lots of flavor, greens and a kick to it. You can use any green leafy veggies for this.

1 package pasta (preferably faro, quinoa, or any other whole grain pasta)
2-3 spicy sausages (turkey or pork)
2 big garlic cloves
1 bunch swiss chard
1 bunch broccoli
Red Pepper Flakes
Pecorino Romano (grated) – ½ cup or more

Boil a big pot of water and cook the pasta.

While water is boiling and pasta is cooking, start the rest…
Remove casings from the sausage and put it in a pan to cook – feel free to add some olive oil if its sticking to the pan.
Throw in the chopped garlic, as the sausage is cooking
Wash and chop your swiss chard
Wash and cut your broccoli
Once the sausage has been cooking for about 8-10 minutes (its no longer pink), throw in the swiss chard and cover the pot. Cook until chard starts to wilt a bit. About 5 minutes. (feel free to add the water from the freshly washed chard – it will help it steam the veggies)
Toss broccoli along with ½ cup of water into the sausage/chard mixture and cover. Cook until broccoli is bright green – about 3 minutes.
Remove cover and let all water cook off (about 3 minutes)
Add red pepper flakes.

Toss the pasta together with sausage/veggie mixture. Add pecorino romano and mix it all together!

So good.

Lisa's Baked Pasta

This is my good friend Lisa's go-to recipe for pasta with summer veggies.

1 package whole wheat organic penne
1 jar pasta sauce (or just use a my homemade tomato sauce)
2-3 C shredded mozzorella
1 C shredded parmisan
Veggies (Onion, Mushrooms, Squash, Zuchinni, Peppers, Grape tomatoes - whatever you have in the frige)
Bag of baby spinach
Basil
Red pepper
Spicey Sausage (removed from casings)

Brown sausage and drain off any fat
Chop veggies*
Cook pasta per instructions
Combine the sausage, veggies, pasta, parmesan, 1 cup of mozzarella and spinach. Stir together and place in a casserole dish. Top with the remaining cheese and bake at 350 degrees for 15-20 minutes...

Should make enough to cook a portion of it to eat right away and then freeze a small casserole sized dish for later. Great way to include whatever summer veggies you like...

*You can also roast the chopped veggies (sprinkle EVOO, salt, pepper, red pepper for extra spice and basil) at 400 degrees for 20-30 minutes*