peanut cabbage slaw with herbs + chicken.

Last post, we made chicken with braised cabbage. As cabbage heads are normally HUGE, there is typically always some leftover. With that leftover cabbage, and two of the chicken breasts AND the onions (that I quick pickled!), we have this recipe, which is perfect for lunches! A cabbage slaw tossed in a quick peanut dressing, highlighted with some herbs, and topped with that leftover chicken. So easy and so delicious!

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The dressing uses some of the vinegary pickling liquid, but if you choose to not pickle the red onion, use unseasoned rice vinegar. Here is a great tutorial on pickling red onions – they keep for weeks, and are a great way add a pop of tart flavor to your dishes! The base of this slaw is cabbage and red bell pepper, but I added some sliced cucumber, as I was positively swimming in it! Feel free to add any veggies you have on hand — carrots would be a lovely addition!

If packing for lunches, mix the dressing, add to the bottom of a jar/container, layer with the chicken and then the cabbage slaw. Enjoy!

cabbage slaw with herbs + chicken.
from Buzzfeed Food.

ingredients
1 tablespoon peanut butter
1/2 tablespoon fish sauce
1 tablespoon liquid from pickled onions or rice vinegar
1/2 tablespoon olive oil
1/3 cup pickled red onions
1/2 small head of green cabbage, thinly sliced
1 red bell pepper, cored and thinly sliced
2 tablespoons fresh parsley, roughly chopped
2 tablespoons fresh mint, roughly chopped
8 ounces cooked chicken breasts, sliced

directions
In a bowl, whisk together the peanut butter, fish sauce, pickling liquid/fish sauce and olive oil until smooth and well combined. Add cabbage, bell pepper, pickled onions and toss with the dressing until the slaw is well coated.

Divide between two plates and top with chicken. Serves 2.

**Please use organic ingredients wherever possible** 

 

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white wine + shallot vinaigrette.

This dressing. I want it on everything. I think it may be my favorite homemade dressing to date. It is SO. GOOD.

I’ve been eating this so simply — spooned over sliced half moons of cucumber; cucumber that I had left over from last week’s pasta salad. I enjoyed that combination so much, I actually went out and bought more cucumbers just for the dressing! YUM.

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This is absurdly simple to make – especially if you have a blender! I tend to mix up my dressings in the blender — usually due to laziness. I don’t have to worry about a perfect mince of the garlic and shallot, and the mustard and honey emulsify beautifully with the whizz of the blender; yielding a thick, almost creamy dressing. If you don’t have a blender or don’t want to dirty it, never fear! Simply toss all the ingredients into a jar with a tight-fitting lid, and shake vigorously until all the ingredients are combined.

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This is tangy, light, yet super flavorful. It is Italian dressing-esque, but a more delicate flavor, thanks to the white wine vinegar. Feel free to use champagne vinegar in place of the white wine, and red wine in place of the apple cider if that’s what you have on hand. I recommend using a neutral oil; olive will overpower the other flavors. You can also use dijon in place of the whole grain mustard, but I love the bite of the whole grain. Enjoy this tossed with fresh, crisp romaine, in a pasta salad, or, over chopped cucumbers like me!

white wine + shallot vinaigrette.

ingredients
1/4 cup white wine vinegar
2 Tablespoons apple cider vinegar
2 teaspoons whole grain dijon mustard
2 tablespoons shallot, minced
1 clove garlic, minced
2 teaspoons raw honey
1 teaspoon sea salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried oregano
scant 1 cup neutral oil such as grapeseed or avocado

directions
In a blender, add all ingredients except the oil. Turn the blender on medium-low, and stream in the oil, increasing the blender speed for 30-45 seconds, allowing the dressing to come together.

Makes about one cup. Keeps for 2 weeks refrigerated.

**Please use organic ingredients wherever possible** 

turmeric spiced pork chops with scallion-lime couscous.

I have such an easy weeknight meal for you today! This takes less than 30 minutes and it’s on your table and it is so flavorful! Turmeric spiced pork cutlets with the most delicious scallion lime couscous. Yay!

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NOW. If you want the deepest, porkiest flavor, you can use bone-in pork chops (buy 4 for 4 servings), and they will need to cook longer; about 5 minutes per side for medium/medium-well. I wanted quick and easy, no muss, no fuss for this weeknight delight, so boneless cutlets it is! I actually purchased pork chops, split them, and lightly pounded to about 1/3 inch thickness. Stores typically sell cutlets though, so purchase whatever looks good to you and lines up with your effort level for that particular day. I know how it is: sometimes, even the thought of dicing an onion sends me running from the kitchen and out for takeout. Other times, I could spend 5 hours in the kitchen. It’s all about balance, people.

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Back to the pork chops. The glaze is the real star of the show here – thick, rich and full of umami, thanks to the fish, oyster sauces and the tomato paste. So many people shy away from fish sauce, but I find it essential! It gives dishes a depth of flavor that is not at all fishy; think of it like worcestershire  or even soy sauce – flavor boosters! And it goes perfectly with the scallion and lime couscous. For a low/no carb meal, switch out the whole wheat couscous for quinoa or even riced cauliflower – yum!

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turmeric spiced pork chops with scallion lime couscous.
adapted from Cooking Light. 

ingredients
1 pound boneless pork chop cutlets (about 8 cutlets)
1 large garlic clove, halved
1/2 teaspoon turmeric
3 tablespoons grapeseed oil, divided
1 tablespoon fish sauce
2 teaspoons oyster sauce
1 teaspoon tomato paste
1 bunch green onions
1 cup whole wheat couscous (dry)
1 cup water
1 teaspoon olive oil (optional)
zest of one lime
1 lime, cut into wedges
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided

directions
Heat a cast iron grill pan over medium high heat (or preheat grill). Pat pork cutlets dry and rub with the garlic clove half. Season evenly with 1/4 teaspoon of sea salt, pepper and 1/2 teaspoon turmeric.

In a small bowl, whisk together 2 tablespoons olive oil, oyster sauce, fish sauce, and tomato paste. Baste each pork cutlet on first side, basting the side facing up once you place it on the grill pan (brush an additional coat if you have marinade leftover).

Pour remaining tablespoon of oil onto grill pan, and cook (in batches if necessary), grilling for 2-3 minutes per side until desired doneness. Remove and keep warm.

In a saucier, heat cup of water until boiling, add the dry couscous, remaining 1/4 teaspoon sea salt and pepper, lime zest and sliced scallions (and teaspoon oil if desired). Stir quickly and cover, removing from heat. Let stand for 5-6 minutes, remove lid and fluff with a fork.

Serve the pork cutlets alongside the couscous with a lime wedge, squeezing the lime over the couscous. Serves 4.

*Please use organic ingredients wherever possible* 

 

 

thai sweet chili chicken tenders.

Do you ever have recipes that you saw once upon a time ago, told yourself you’d make it in the near future, and then it sat bookmarked for eons? Just me? Well, today’s recipe takes inspiration from that very scenario! I had a recipe for sweet chili chicken bookmarked FOREVER and when I got an invite to a Spring dinner party, I knew it was time to make them. Never mind our Spring theme turned into an icy pajama party theme, as we were dealing with an ice storm warning. In mid April. I love you, upstate NY!

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You guys. I served these as an appetizer, but they would be perfect for a main dish alongside some asian slaw! These are SO yummy. The heat is super subtle and mild here, but you can up the crushed red pepper for more daring palates.

The secret to these is the refrigerator or ‘resting’ period after you bread them! Seriously. Just like in these fish cakes, resting them is essential and non-negotiable. That sounds harsh, but I want you to have successful tenders!

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Once the breaded chicken bakes, they get a quick dunk in the cooled and thickened sauce (basting them with any extra) and a quick final bake to help the sauce cling and get sticky sweet! Top with some sliced almonds and cilantro and serve! These are a great party appetizer, or serve with the aforementioned slaw or even just steamed jasmine rice.

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thai sweet chili chicken.
adapted from Iowa Girl Eats. (<– as a bonus, her recipe is GF!)

ingredients

1.5 chicken breasts, cut into 1/1.5×1.5/2 inch tenders
2 eggs
2 tablespoons unsweetened nondairy milk
1/2 cup rice flour or all purpose flour
sea salt and pepper
2 cups panko bread crumbs (or rice chex, matzo meal)
1/2 cup raw sliced almonds
1/4 teaspoon smoked paprika

sauce:
1/2 sweet chili sauce
1/2 cup water
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 garlic clove, minced

directions
Line a sheet pan with foil and spray with non-stick cooking spray (or brush with oil) and set aside.

In a food processor, add the almonds and process until they are a small crumb and pour into a shallow dish. Add the panko and process until small crumb and add to the almonds, seasoning lightly with sea salt and pepper. In a separate shallow bowl, whisk together the eggs and milk. Set aside. In a third shallow bowl, add the rice flour (or AP flour), smoked paprika, sea salt and pepper.

Using the wet hand/dry hand method (only one hand handles the chicken), dip each chicken piece into the flour, shake off excess, and then dunk into the egg mixture, and then into the panko/almond mixture, pressing to ensure the crumbs stick to the chicken. Place each piece onto the prepared sheet pan and once done breading all the chicken, refrigerate the pan for 30 minutes at minimum.

Preheat the oven to 425 degrees. While chicken is resting, combine all sauce ingredients in a small saucier and bring to a boil over medium-high heat. Lower the heat to medium/medium-low and lightly simmer for 5-7 minutes  until sauce has thickened and reduced slightly.

While the sauce is simmering, spray the tops of the chicken with non-stick cooking spray and bake for 10 minutes. Flip the chicken over, spray again with cooking spray and bake for an additional 7 minutes, or until chicken is cooked through and lightly golden brown.

Pour reduced sauce into a wide bowl and then dunk each piece of baked chicken into the sauce using tongs, ensuring to completely coat the chicken piece, and then place each piece back onto the sheet pan, topping with an extra sauce. Bake for 4-5 minutes longer, taking care to ensure the chicken does not burn.

Serve, topped with cilantro and almonds. Serves 8-10 as an appetizer, 4 as an entree.

*Please use organic ingredients wherever possible* 

red lentil + kale soup.

It’s lentil soup time! This time, with kale. Mmmm. Kale is my cheese. It makes everything better.

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Still with me? Hooray! Thanks for staying, even after that kale comment. It may seem so basic, but it’s true! I’ve loved kale (and all other leafy greens) long before kale had its trendy moment in the sun. It is *especially* wonderful in soup, as its hardy texture stands up to the cooking process without turning too soft and wilty. If lentils aren’t up your alley, try these soups with kale: this has been a long time favorite that I need to make soon, this is so comforting and this one is vegan and uber allergen friendly!

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This lentil soup is a little different for me, as I did not puree it at all; it is as brothy as a red lentil can be. 🙂 Chop the kale into bite size pieces before you add it at the end of the cooking process so that it’s nice and manageable, and is similar in size to the tomatoes, carrots and celery. If you want a spicier flavor, use hot paprika in place of the sweet or toss in a few crushed red pepper flakes. Enjoy this! It’s delightful, especially with some toasted naan.

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red lentil soup with kale.

ingredients
1 cup split red lentils
15 ounce can petite diced tomatoes with their juices
1 small carrot, peeled and diced
1 celery stalked, diced
1/2 medium onion, diced
3 garlic cloves, smashed and minced
1 teaspoon fresh ginger, peeled and minced
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon black pepper
4 cups low sodium vegetable stock
2-3 cups (not packed) curly kale, thinly chopped

directions
Heat a heavy bottomed pot over medium high heat and add the tablespoon of oil. Add the onion, carrot and celery and cook for 3-4 minutes until they begin to turn translucent and soften. Add the garlic and ginger and cook for and additional minute. Add the paprika, ground cumin, turmeric, coriander, salt and pepper and stir to combine and allow the spices to ‘bloom’.

Add the lentils, tomatoes and vegetable stock and stir to combine. Stir, bring to a boil, and then reduce to a simmer, partially cover and let cook for 12-15 minutes, until the lentils have softened but still retain most of their shape (you do not want them to completely fall apart in this recipe).

Add the kale and let cook for 5-7 minutes longer, until kale has softened.

Serve immediately or let cool completely before storing and freezing. Serves 4 as a main, 6-8 as a starter (1 cup).

*Please use organic ingredients wherever possible* 

sausage red sauce.

This recipe has always been known to me as H’s sausage pasta sauce, or more affectionally, ‘sausage sauce’. It was a recipe from a previous boyfriend’s stepmother, and it. is. divine. And addictive. I cannot wait for it to finish cooking so might as well taste test a spoonful, or twelve addictive.

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The first several times I had it, the thick and flavorful sauce was spooned over penne pasta, with plenty of crusty bread to sop up every last bit of sauce. Utterly delicious and addictive, but decidedly not friendly to your waistline. For my interpretation, we are using poultry sausage and serving over spaghetti squash. For all you spaghetti squash novices, here is a great tutorial on how to cook one. These lightened up swaps work when I want comfort food but am trying to watch what I eat. For total comfort, serve with pasta and bread. Also feel free to use pork sausage! I flip flop, and it’s amazing either way.

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I usually use diced or petite diced canned tomatoes, but I accidentally grabbed a can of crushed and realized it once I started to cook. It won’t change the dish at all, the sauce will just be smoother with crushed, so use what you prefer. I recommend petite diced: it’s a nice way to meet in the middle. 🙂

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Don’t skip the pesto – the richness really rounds out the finished sauce. If you don’t cook with wine, use half the amount of red wine vinegar. This makes A TON (I usually halve the recipe) but freezes beautifully. Enjoy!

red sauce with sausage.
from H. 

ingredients
a few tablespoons of olive oil
1.5 pounds Italian poultry or pork sausage (about 4-6 links)
2 sweet onions, diced (about 2 cups)
1 medium carrot, peeled and grated or minced
3-5 garlic cloves, minced
1 red bell pepper, diced
2 28 ounce cans diced tomatoes
1 jar marinara sauce, your favorite
1/2 cup dry red wine
1/4 cup jarred pesto

directions
Heat a large heavy pan with a few tablespoons of oil over medium heat. Add sausage links and cook, turning halfway through for 8-10 minutes, partially covering the pan while cooking. Remove from pan and after letting rest for a few minutes, slice into 1 inch rounds.

Add additional tablespoon of oil if needed, and add onions, carrots, and bell pepper and saute for 3-4 minutes until vegetables begin to soften. Add garlic and saute for additional 1-2 minutes.

Return sausage rounds to pan and add diced tomatoes, marinara sauce and wine. Heat to a slow boil and then reduce to a simmer, and cook on low for an hour to an hour and half. Add pesto and simmer for additional half an hour. Taste and season with a touch of sea salt if desired. Remove bay leaves before serving.

Serves 8 (generously). Freezes well.

*Please use organic ingredients wherever possible* 

vegan roasted cauliflower + caramelized onion pizza.

A vegan BBQ pizza that is so unbelievably delicious, you’ll crave it over BBQ chicken? It’s true!

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Cauliflower again? I know. But trust! This pizza is super satisfying, and I added a slightly cheesy flavor by using a vegan parmesan cheese substitute that I found at my local grocery store, Wegmans. Many vegans use nutritional yeast because it has a flavor that is very similar to many cheeses. If you’re not a vegan, feel free to swap in freshly grated parmesan cheese, pecorino romano, or any other hard cheese. You can also leave it off entirely — the cauliflower and sauce is so flavorful, you won’t miss it!

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Now, I tried making a whole wheat pizza dough for you, but alas, it was an utter failure. I tend to use Jim Lahey’s famous no knead pizza dough, but it can be a bit fragile, and for this recipe I wanted something a bit more substantial. I thought the nuttiness of whole wheat would go perfectly with the roasted cauliflower, as it did here. Unfortunately, after my crumbly, dry attempt at dough sat pathetically in the oiled bowl refusing to rise, I succumbed to store bought dough, which worked out just fine here. I would have preferred whole wheat, but all the whole wheat dough was close to frozen so I went with the more readily available white. Next time I would stretch the dough a bit further, to make a thinner outer crust. If you’re purchasing dough like me, make sure to weigh it out to 16 ounces; I had to cut about 1/3 off and freeze it to ensure the correct toppings to dough ratio. If you want to skip all of nonsense, I’m betting a pre-baked crust would work out as well. 🙂

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My finished pizza had quite a kick due to the spicy bottled barbecue sauce I used, so make sure to use a sauce that caters to your heat tolerance. If you like a spicier pie but have people with milder palates, a dash of crushed red pepper over your slice(s) would be my recommendation!

vegan roasted cauliflower bbq pizza.
barely adapted from this savory vegan. 

ingredients
1 ball pizza dough, 16 ounces (I used store bought)
2-3 cups cauliflower florets (about 1/2-3/4 of a head), cut into small florets
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon garlic powder
sea salt and black pepper to taste
1/2 cup barbecue sauce, plus one tablespoon reserved (homemade, or your favorite)
1 small onion, thinly sliced
1/4 cup cilantro, chopped for garnish (can sub parsley)
1 tablespoon vegan, non-dairy cheese or nutritional yeast (optional)

directions
Preheat oven to 425 degrees. Take the dough out of the refrigerator about an hour before you plan to make the pizza. In a mixing bowl, combine small florets with the olive oil, red wine vinegar, garlic powder and 1/2 teaspoon sea salt and black pepper. Stir well to combine. Spread out into a single layer onto a baking sheet lined with foil and sprayed with nonstick cooking spray. Roast for 15-20 minutes, stirring halfway during cooking time. Once the cauliflower is tender,remove to a bowl and toss with the 1/2 cup barbecue sauce.

While the cauliflower is roasting, heat a skillet to medium low/low and add a small teaspoon of oil. Add the onions and cook, stirring occasionally being careful to not let burn, until they are soft and light golden and caramelized. Add small splashes of water to prevent burning. This should take about 20-30 minutes.

Increase the heat to 450. Dust the dough ball with flour if needed. Stretch the dough to your desired shape (I had a square-ish oval) and place the dough on a pizza stone, or a baking sheet pan lined with foil/sprayed with nonstick cooking spray.

Add the cauliflower mixture to the dough and top with the caramelized onions, spreading evenly. Top with an extra drizzle of barbecue sauce and the tablespoon of vegan cheese if using. Bake in oven for 14-17 minutes, until lightly golden brown.

Remove, top with chopped cilantro. Add extra dash of vegan cheese and/or crushed red pepper if desired. Serve immediately.

Serves 4 as a main, 8 as an appetizer.

*Please use organic ingredients wherever possible* 

pasta shells with roasted cauliflower + grana padano.

This recipe is so simple, it doesn’t seem like it would be that flavorful, but magic happens once you combine the roasted cauliflower with the olive oil that you’ll infuse with lemon, garlic and red pepper. Toss that all with the cooked pasta, and top with breadcrumbs and a sprinkling of parmesan or pecorino romano and prepare to be amazed at the magical dish before you.

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I made this for a dear friend who is recovering from surgery (and she’s doing quite well, thankfully!), and I went to visit her over the weekend and brought this for us to nibble on. We laid around and watched Wonder Woman (<– surprisingly emotional!) and filled ourselves with this yummy pasta. And fried chicken and mashed potatoes that her husband brought home. It was a comforting afternoon.

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I highly recommend using a full fat, full flavored freshly grated cheese like I did here with the grana padano. Alternatively, you can use freshly grated parmesan or pecorino romano. We are mixing some cheese into the cooked pasta and roasted cauliflower, and then topping the pasta with some additional cheese mixed in with the breadcrumbs before we toss it in for a little bake. The cheese is so flavorful so we don’t need to load up on it. A little goes a long way!

This reheats beautifully; we tossed it in my friend’s oven at 300 for about 20 minutes to warm (it was at room temperature when I brought it over). I would reheat for 45 minutes if you are reheating straight from the fridge (leave out on counter for 10 minutes prior to reheating to remove the chill).

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Enjoy this!

pasta shells with roasted cauliflower.
adapted from Marcella Hazan via NYT Cooking. 

ingredients
8 ounces small pasta shells (or other short pasta such as penne)
1 small head cauliflower, broken into small florets
1/3 cup olive oil, divided plus one teaspoon
zest of 1/2 lemon plus 1 tablespoon juice
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1/4 cup sweet onion, diced
1/2-3/4 cup freshly grated grana padano or parmesan, reserving about 2 tablespoons
1/3 cup breadcrumbs
sea salt and black pepper to taste

directions
Preheat oven to 425 degrees. On a sheet pan sprayed with nonstick cooking spray add the cauliflower florets. Drizzle with 3 tablespoons olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Stir/mix well to ensure all cauliflower is coated with oil. Place in oven and roast for 15-18 minutes, stirring halfway through. Remove when lightly golden brown and a fork can pierce through the stem of the floret. Set aside.

While the cauliflower is rooting, heat a large pot of water to a boil and season with a bit of salt. Cook the pasta according to package directions for al dente. Drain and place in a large mixing bowl.

While the pasta is cooking and the cauliflower is roasting, heat a skillet over medium heat. Add the remaining 3 tablespoons of olive oil and once shimmering but not smoking, add the diced onion and garlic. Cook for 2-3 minutes, until the onion is softened and slightly shimmering and the garlic is fragrant. Add a pinch of crushed red pepper flak (about 1/4 teaspoon) and the zest and juice of half a lemon and stir, reducing the heat to medium-low. Add this seasoned onion and garlic mixture to the pasta along with the roasted cauliflower, 1/2 cup grana padano and mix gently to combine. Taste, and add additional sea salt and/or pepper if needed. Transfer mixture to a 2 quart baking dish.

In a small bowl, combine the last remaining teaspoon of olive oil, breadcrumbs and remaining cheese. Sprinkle over the top of the casserole and bake for 5-7 minutes, until the breadcrumbs have toasted and cheese has slightly melted. Serve immediately or at room temperature.

Serves 4-6. *Please use organic ingredients wherever possible* 

easy spicy stir fried noodles with egg.

Asian-inspired food is a favorite here at my home. So much variety, it’s quick to put together, and it always. makes. a. ton.

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Hi! Sorry for my unexpected silence; work, school, my birthday, and valentine’s day have all transpired in the past few weeks and it has meant lots of eating out, frozen pizza (<– ugh, I know), and very sporadic meals. I finally (!) went to the supermarket and did a proper meal plan. Before that however, I decided to use up some things hanging out in the fridge so I wouldn’t be tempted to waste food by throwing it out. We are all about reducing food waste in my household!

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I had some celery that I had been throwing into morning smoothies, so I used that with some sweet onion, aromatics like garlic and ginger combined with a slightly sweet but decidedly spicy sauce tossed with some eggs and a fresh thin Chinese noodles: Chinese takeout fake-out that comes together in less than 20 minutes. This is very similar to my refrigerator clean out stir fry  in that you can use whatever you have on hand! Don’t like celery? No problem – sub in carrots or green beans. Want to add some cubed tofu or leftover ground pork or shredded chicken? Go ahead! Add shrimp at the end of cooking the vegetables if you’re feeling the crustaceans that day. Point is, possibilities are endless, and oh-so-delicious.

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spicy stir fried noodles with egg + veggies.
sauce adapted from budget bytes. 

ingredients
1/2 package (about 8 ounces) fresh ramen or thin lo mein noodles (can also be ‘fresh’ noodles from the frozen section; do not use dried, shelf stable noodles)
2 tablespoons grapeseed or peanut oil
2 eggs, whisked
2-3 celery stalks, thinly sliced
1 small onion, thinly sliced
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
lime wedges, for serving (optional)
cilantro, chopped, for serving (optional)
1/2 teaspoon sesame oil, to garnish (optional)

sauce:
3 tablespoons chile garlic sauce (sambal olek)
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar (or brown sugar)

directions
Boil noodles according to package directions (typically boil a pot of water, add noodles and turn heat off. Let cook in hot water for 3-4 minutes until tender. Drain.

While noodles are cooking, heat the oil in a wok or large skillet over medium-high heat. Add the onion, celery, garlic and ginger and stir fry for 2-3 minutes until slightly softened. Push the veggies to one side of the pan and add the whisked eggs and scramble them into the pan, mixing with the vegetables as they cook. Add the sauce and the noddles and mix well to incorporate, turning the heat to medium/medium-low and allow to cook/stir-fry for additional 1-2 minutes (add a splash of water or a splash of soy sauce (about 1 teaspoon max of soy) if the noodles seem dry.

Remove to a serving dish and garnish with cilantro, lime and sesame oil if using.

Serves 4.

*Please use organic ingredients wherever possible* 

whole wheat blood orange yogurt loaf cake.

Whew, that’s a title, eh? But it’s all true! This is a version of a loaf cake that I’ve loved for years; I should post that original recipe sometime soon! However. It is citrus season, specifically blood orange season. I have only one other blood orange recipe on this site, these margaritas, which you should totally make sometime soon. It is a bit of a travesty however, that I’ve only featured blood oranges once! Time to change that, and this cake is the perfect remedy.

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This cake is perfect for February, especially Valentine’s Day! Blood oranges will naturally turn the batter pink, a light, blush pink which is so pretty. Most importantly however, this cake is incredibly delicious and refreshing. The smell while it cooks is intoxicating. Bonus? I made this with white whole wheat flour, organic plain yogurt and coconut oil, so it counts as a healthy dessert! Or breakfast. 🙂

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Like most cakes, this is better the day after it cooks as that allows for the flavors to come together. If you’d like, whip up a quick glaze with one cup of confectioners sugar, one tablespoon of blood orange juice and a half teaspoon of zest. Whisk to combine and drizzle over the cake. Any way you slice it, this is so heavenly, and a perfect breakfast to wake up to on Valentine’s Day!

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blood orange yogurt loaf cake.
adapted slightly from an old issue of Gourmet magazine. 

1.5 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup low fat greek yogurt (2% or full fat)
2 eggs
1/4 teaspoon pure vanilla extract
3/4 cup white sugar (I use unrefined)
1/4 cup unrefined white sugar
juice one blood orange (1/4 cup)
zest of one-two blood oranges
1/3 cup unrefined coconut oil, melted (other neutrals oils will work)

directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, combine the eggs, yogurt, vanilla, white sugar, blood orange juice and zest and whisk together to combine. Slowly add the dry ingredients to the wet and whisk together until just combined (a few lumps are ok). Add in the melted coconut oil and whisk together.

In a loaf pan prepared with nonstick cooking spray, scrap the batter into the pan and bake for 50-55 minutes or until a toothpick comes out cleanly. Set aside and let cool. Remove from pan after letting rest for 10 minutes.

If glazing, let cool completely first.

*Please use organic ingredients wherever possible*