Sesame Noodles

I was turned onto sesame noodles many years ago when I was in the military.  I thought it sounded strange at the time because it’s a cold noodle salad that I got from some hole-in-the-wall Chinese food place.  I loved it and got it a lot.  I came up with a version that most closely resembled what I had except I put the veggies in and they did not include that in my noodles.  This way I am getting a more well-rounded meal out of it! 

• ½ Cup Natural Peanut Butter
• 3 Tablespoons Soy Sauce
• Juice of 1 Lime (about ¼ Cup or so)
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Olive Oil
• 1” Piece Fresh Ginger, grated
• 1 Large Garlic Clove, grated
• 1 teaspoon Red Pepper Flakes
• 1 Package Soba Noodles (or 1 lb. box of Whole Wheat Spaghetti)
• 2 Bell Peppers, sliced into strips
• 2 Scallions, sliced
• ¼ Cup Cilantro Leaves, rough chopped
• ¼ Cup Sesame Seeds, toasted

First: whisk together the peanut butter, soy sauce, lime juice, sesame oil, olive oil, ginger, garlic, and red pepper flakes.

Second: cook noodles until tender, drain, and rinse with cold water to cool off. 

Third:  add noodles, peppers, scallions and half of the cilantro to the dressing and toss.

Finally: serve topped with cilantro and sesame seeds…yum!

This is an amazing vegetarian salad but can be easily converted to a full on meat-eaters meal by adding grilled chicken or steak!  I love this as is most of the time and doesn’t make me too full but certainly satisfies.  I love using Soba noodles (buckwheat noodles) as they are light and super healthy but some whole wheat spaghetti will work just fine as well, it just takes a few minutes longer to cook the noodles.  I know this will please!!!

Sweet Potato Veggie Hash

Fall is a great time for root vegetables and one of my favorites is featured in this veggie side dish. We are so much into comfort foods during the colder months that I feel it is important to get a lot of veggies in the mix.  People generally use sweet potato and yam interchangeably though they are different.  Sweet potatoes are more of a light brown with yellowish-brown inside and yams are dark brown/reddish brown with orange inside.  Since yams are easier to come by typically that is what I like to use.  This hash is a great mix of nutrient packed veggies that is not heavy like a typical potato hash would be.  Here it is lightened up by using extra virgin olive oil and refreshing lemon!

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Medium Onion, diced
• 2 Stalks Celery, diced
• 2 Medium Sweet Potatoes (Yams), peeled and diced
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• 2 Ears Corn, kernels removed (or about 1 ½ Cups of frozen)
• 1 Large Zucchini, diced (I like to remove the seeds so it’s not too watery)
• 1 Lemon, zested and juiced
• 2 Scallions, chopped

First: heat oil over high heat and add onion, celery, and potatoes; add salt and pepper; cook for about 3 – 5 minutes, until sweet potatoes start getting tender.

Second: add the corn, zucchini, lemon zest, and lemon juice; cook for another minute.

Finally: add scallions and taste for salt.  Eat your veggies!  NOTE: I wrote this so that the zucchini and corn still have a little bite to them as that is what I prefer.  I think it provides more texture and freshness…if you like your veggies soft just cook it a bit longer. 

It is always nice to have something that comes together so quickly.  This makes a great side dish.  I have even been known to make it a meal by throwing some beans in the mix and serving it on quinoa or rice.  I love this and it’s great to feel good about what you eat and enjoy it at the same time.  You will love this!

Grilled Pizza with Chorizo and Roasted Poblano

Pizza is a favorite of many.  I like grilled pizza because it is so easy and you don’t have to heat up your oven to make it.  I find it makes for a lighter pizza that makes you feel less guilty as you cannot put a ton of toppings.  The trick to an excellent grilled pizza is a hot grill or my favorite – cast iron indoor grill – and preparing the ingredients ahead of time.  Since these cook up in just a few minutes most of the effort is in the preparation so you can go wild.  These pizza toppings can be used for a lot of things so make some up ahead to keep on hand! 

Here I found some chorizo slices in the deli area at my grocery store.  It’s ready to eat, but I like to cook it up in a pan first to render out most of the fat and get it nice and crispy!  In this I have included my method for caramelized onion, roasted poblano peppers, and my recipe for chipotle tomato sauce.  A FOUR-IN-ONE recipe!  The possibilities are endless but let me tell you, this combination makes an amazing pizza!

Caramelized Onions

• Onions (cut in half and slice into half rings)
• Kosher Salt (about a ½ teaspoon per medium onion)
• 1 Tablespoon Extra Virgin Olive Oil
• Water (just keep glass handy)

Method: heat the oil in a sauté pan (large enough for the amount of onions you have) over medium-high heat; don’t worry if it is full because they will cook down.  Add the onions and salt.

Once the onions start to brown a little on the edges give the pan a splash of water (about ¼ Cup at a time for a medium skillet.  The water helps to cook the onions while preventing them from over-browning. 

Let the water cook out completely.  Just repeat the process until the onions are a nice deep brown.  The whole process takes maybe about 15 minutes from start to finish.  I like this method because cooking over a higher temperature allows faster cooking time and using water prevents burning your onions. 

These are great for pizza, sandwiches, in a sauce for meats, etc.

Chipotle Tomato Sauce

• 2 Cups Tomato Puree (or 1-15 ounce can)
• 1 Chipotle Pepper (in Adobo)
• 1 Tablespoon Extra Virgin Olive Oil
• ½ Small Onion, diced
• 1 Garlic Clove, minced
• ½ teaspoon Dried Marjoram
• ½ teaspoon Dried Thyme
• 1 teaspoon Kosher Salt (or to taste)

Method:  add the tomato puree and chipotle pepper in a blender and blitz until combined.  Set aside.

Heat the oil in a medium pan (I find a sauté pan sufficient) add the onion, garlic, marjoram, and thyme; sauté until the onions are soft.

Add the tomato sauce mixture and salt; bring to a bubble and turn down to medium-low; cook for about 5 – 10 minutes to allow the flavors to combine.  Check flavor and add salt as needed at this point.  NOTE: if you want it a little less spicy remove the seeds from the chipotle and/or used more tomato sauce!

Roasted Peppers

• 1 Poblano Pepper (sometimes called Pasilla Peppers)

Method:  this works for any peppers.  I have even tried it with jalapeño peppers.  The key is to get the peppers nice and charred BLACK! 

Over a fire directly on a gas burner lay the pepper and let it get nice and charred all around; be sure to rotate the pepper as it chars.  If you are doing this under a broiler, same thing…just get it nice and charred all around.

Once it is nice and black all around put it directly into a bowl and cover with plastic wrap, a lid, whatever you have; let it sit for a few minutes.  The idea is the peppers steam in the bowl and skins wipe right off. 

Take the pepper(s) out of the bowl and wipe most of the skins off and remove the seeds; chop the peppers up to sprinkle on the pizza. 

I would suggest making a few and keep them on hand.  I love these in eggs, in salads, mixed with veggies for dinner, etc.  This method works great with any kind of pepper so knock your self out!

Grilled Pizza with Chorizo and Roasted Poblanos

• Pizza Dough (whatever kind you like…I used the one in the can for this)
• 1 Cup Chipotle Tomato Sauce
• 1 Cup Shredded Mozzarella
• ¼ Cup Caramelized Onions
• ½ Cup Roasted Poblano Peppers
• 12 slices Chorizo (ready-to-eat)

Heat a grill or cast iron indoor grill to medium-high

First: cut the pizza dough into quarters; roll and/or stretch the dough to desired thickness (I don’t like it too thin or too thick) and place on a lightly oiled, hot grill

Second: once the dough starts getting charred grilled lines flip it over; immediately put ¼ cup of the sauce on each, ¼ cup mozzarella, ¼ of the onions, ¼ of the poblano peppers, and 3 slices of chorizo.

Third: once the cheese is just about melted (you can tent it briefly with foil but I find it unnecessary) and the bottom is getting nice and dark-ish remove and set on a cutting surface. 

 

Finally: after the pizza has cooled slightly, serve a whole one per person or cut it in half and serve with a salad.  ENJOY!!!!!!!!!!

I am telling you this is an amazing combination and has the meat, cheese, and veggies all in one!  It looks like a lot but you are actually getting four separate recipes/methods in which the sky is the limit.  Feel free to use your favorite pizza sauce and toppings, but the method is the key to an excellent pizza!

BONUS TIP:  If you have a cast iron indoor grill at home you may realize it is a pain to clean.  I saw online that people were suggesting using kosher salt.  I had a box of COARSE sea salt from the dollar store in my cupboard and decided to give it a try. 

I sprinkled the salt over the pan and used a dry brush to scrub a little and it cleaned it off AMAZINGLY well.  There was cheese and sauce cooked onto the pan and it came up with little effort.  I had one or two spots I needed to scrape with the edge of the brush but the salt soaked up the grease and helped to scrub the bits off the pan! 

If you don’t have an indoor cast iron grill – get one!  I looooooove it and use it a lot!    

Cumin Scented Roasted Vegetables

Roasting vegetables is an easy way to get a lot of flavor without having to add a lot to them.  I like to play with this method a bit and mix it up to keep veggies interesting and not boring.  Just remember that if you use other veggies (harder or softer) the time cooking time will vary.

• 1 Bag Mixed Veggies (Cauliflower, Broccoli, and Baby Carrots)
• 1 Green Bell Pepper
• 1 Yellow Bell Pepper
• 2 Tablespoons Olive Oil
• 1 teaspoon Garlic Powder
• 2 teaspoons Ground Cumin

Heat oven to 375 degrees

First, put the veggies in a casserole dish, chop the peppers into bite-sized pieces, and add to casserole.

Second, add the oil to the vegetable mixture, sprinkle the garlic powder and ground cumin, and mix thoroughly.

Finally, put the veggies in the oven and roast for 45 – 1 hour (until desired doneness).  Eat up!

This is a great way to get some veggies in your family.  They taste great and don’t take a lot of work.  They are a great accompaniment for anything you may be serving up!  Feel free to change the spice from cumin to whatever you like for a different take and different flavor!

Spicy Sausage Rice

I love spicy food and this really takes care of that craving for me.  As a dish it is very satisfying, quick, and can all be done in one pan!  If you love veggies like I do then you can feel good about this dish because it is healthy and can be tailored to be as healthful as you like!  The star of this dish is spicy turkey sausage.  I prefer turkey sausage because it is much lower in fat content than most pork sausage.  For me it is not about trying to make everything fat free…it is just trying to replace the bad fats with good fats.  The rice I used here is just some leftover white rice I had on hand, but this is really tasty with any rice you like.  The versatility comes in many aspects.  You could use any kind of sausage you like and even make it mild instead of spicy.  If you like brown rice then substitute brown rice… or any other rice you fancy.  I used fresh veggies but you could use frozen if that is what you have on hand.  Give it a try…it is a lot of flavor punch without weighing you down!

• 1 Pound Spicy Turkey Sausage
• 1 Large Onion, diced
• 1 Jalapeño, Diced (optional)
• 3 Carrots, cut into circles
• 2 Large Stalks of Celery, chopped
• 2 Large Garlic Cloves, chopped
• 1 teaspoon Thyme (I prefer dried in this dish)
• ½ teaspoon Cayenne Pepper (optional)
• 1 - 15 oz. Can Fire Roasted Tomatoes, diced
• ½ Cup Corn Kernels (1 good sized ear)
• ½ Cup Green Beans, chopped
• 3 Cups of Cooked Rice
• Kosher Salt, to taste

First, remove the sausage from casings and brown in oil over high heat.  I use a potato masher to get it all crumbled.  You may want to add the oil after (as needed) if you are using regular sausage

Second, once the sausage is browned add the onions, jalapeño, carrots, celery, garlic, thyme, and cayenne to the pan and cook for about 2 minutes.  If you are using regular sausage you may want to drain off some of the fat.

Third, add the tomatoes, corn, and green beans; cook for about another 2 minutes or until the vegetables are desired doneness for you.  I like my veggies to have a little bite left!

Finally, add the rice, stir to combine, and just heat through.  Voila! 

This is a favorite in my house and we eat it just as is but you can serve it in a pita pocket if you want to make it a portable meal or even on some greens if you want to make it a warm salad (it’s great with some vinaigrette).  I think you eat with your eyes first so I like to put it in a ramekin to mold it when I serve it…great for dinner parties that way too!

Pan Roasted Potatoes

Who doesn’t like potatoes?  I love this recipe because it works in a pinch and when I don’t feel like turning the oven on.  I like to use the small mixed potatoes that have the purple, yellow, and white potatoes.  Of course you could use any potatoes you like.  The waxy potatoes tend to work better than baking potatoes as they do not fall apart.  The onions in this dish caramelize and the flavor of garlic permeates everything…it’s so good!

• 1 Pound Potatoes, cut small (the smaller the cut, the quicker they cook)
• 1 Small or ½ of a Large Onion, chopped (bite-sized, not too small)
• 2 Large Garlic cloves, sliced
• 2 Tablespoons Olive Oil
• 1 teaspoon Cayenne Pepper
• Salt to taste

First, heat the oil over high heat and cook the garlic slices until lightly browned; remove garlic from oil and set aside.

Second, add the potatoes, sprinkle with cayenne pepper, and onion to the pan and cook (stirring frequently) for about 15 minutes or until the potatoes are fork tender.  Season with salt to taste (I find that I use less salt if I wait until the end). 

Finally, add the garlic back to the potatoes and stir to combine.  Enjoy!

What a great side dish!  I love these potatoes with anything, but especially with steak!  I like a little spicy kick so I use a lot of cayenne pepper.  If you like yours a little less spicy feel free to cut back a bit on the pepper.  We’ve all had steamed or boiled potatoes but let’s face it…they don’t usually have a ton of flavor and I always added butter to them.  Keep it light with a lot of flavor!  Try these potatoes!

Hummus and Veggie Pasta

Here is another use for hummus.  I love hummus and try to find different uses for it as much as possible.  I happened to have some leftover in my fridge so I thought this would make a great pasta sauce.  Now with pasta I keep portions low and nutritional value high as to not go overboard.  I found this mini bowtie (farfalle) pasta that was made with tomato and carrot. This pasta dish is cheesy with a TON of flavor going on and packed with veggies!  It’s pretty tasty so I highly recommend it!

• 1 Pound Small Pasta
• ½ Cup Pasta
• ½ Cup Parmesan and/or Romano (I like a mix)
• 2 Cups Frozen Mixed Veggies (I used a mix of carrots, corn, and green beans)
• 1 Large Red Bell Pepper, diced
• ¼ Cup chopped Sun-Dried Tomatoes
• Fresh Ground Black Pepper

First, bring a pot of water to a boil and add a couple of tablespoons of salt to dissolve.  Cook the pasta until al dente; put the sun-dried tomatoes (already chopped) in a bowl and add about a cup of the pasta water and let it sit.  Reserve another cup of pasta water and drain pasta.

Second, add the hummus to the pot along with the sun-dried tomatoes WITH soaking water.  Whisk to combine and add some fresh ground pepper.  Cook for about a minute to allow the veggies to thaw and cook a bit.

Third, add the pasta back to the pot and combine thoroughly.  Turn the heat off.  Add a little of the reserved water if the pasta is too dry for your liking. 

Finally, serve the pasta with a little grated cheese and black pepper.  ENJOY!

This pasta dish came together in less than a half hour!  It is a great weeknight meal and all in one pot!  Sometimes I like this for a light lunch as is or if I want something even more substantial I might throw in some chicken and/or garbanzo beans.  Either way it is really tasty so give it a try!