Tuesday, April 22, 2014

Thai Peanut Noodle and Veggie Bowl

Thai Peanut Noodle and Veggie Bowl

Have you been enjoying spring? After lots of snowy months is always exciting to feel the warmth of the sun again. With some warmer days last week I started craving salads again. This Thai noodle bowl with lots of vegetables and a delicious peanut sauce was a great way to satisfying that craving.

My love of peanut butter and Thai flavors is not new to this blog, and I've made similar recipes before (vegetables + some other ingredient + peanut sauce). What makes this different is the addition of cold noodles and lots of edamame, which really help to make this a full dinner that is quite satisfying. Bonus? This meal is very quick to make. Start boiling water for your noodles and prep everything else while the water comes to a boil and the noodles cook. Then it's time to eat!

Thai Peanut Noodle and Veggie Bowl

I found this recipe on a blog I just recently discovered, Oh My Veggies. It is run by a few different people but features all vegetarian recipes. It also has meal plans like I used to do! I've been enjoying looking at everything on that site so expect to see more recipes from that source in the future. This particular Thai noodle bowl recipe was originally from the Oh She Glows Cookbook. Oh She Glows is another blog that's been one of my favorites for a few years.

I will definitely be making this again during the warmer months. It would make a great lunch as well! Enjoy!

Thai Peanut Noodle and Veggie Bowl

serves: 4

Recipe: Thai Peanut Noodle and Veggie Bowl

Kaitlyn's Notes:

  • I couldn't find soba noodles, so I used whole wheat linguine instead.
  • I doubled the amount of pasta (I used 8 ounces) to make larger dinner servings.
  • I made 1.5 times the sauce, since I doubled the pasta. I recommend doing that if you also double the pasta and tend to like a lot of dressing on salads, otherwise it's probably not necessary.
  • Baked tofu or chicken would make a great addition or substitute for some of the edamame.
Thai Peanut Noodle and Veggie Bowl

Friday, April 18, 2014

Chocolate Peanut Butter Mousse [Fast and Healthy!]

Chocolate Peanut Butter Mousse [Fast and Healthy!]

Since seeing this recipe a little over a month ago, I've already made it three times! This chocolate peanut butter mousse is rich and delicious with a wonderful smooth texture. It also takes literally 1 minute to put together, which makes it perfect for Friday night when you want dessert but are too tired for anything complicated.

Chocolate Peanut Butter Mousse [Fast and Healthy!]

So what makes this healthy? It's full of protein, healthy fats, and natural sweeteners. The fats and protein help to make it taste rich and satisfying. The natural sweetener gives it enough sweetness to make it dessert, but doesn't make it taste overly sweet. There are only 4 ingredients in this little gem of a dessert-- cocoa powder, peanut butter, maple syrup, and silken tofu. Yes, tofu! If you are not a tofu fan don't worry, you can't taste it in the end result. 

If you are looking for a new healthier dessert to try, and you are a chocolate peanut butter fan, please try this! Let me know what you think. Also, if you want to try more tofu pudding, try my recipe from last summer for banana pudding!

Chocolate Peanut Butter Mousse [Fast and Healthy!]

serves: 4-6

Head to A Couple Cooks for the recipe and beautiful photos: Chocolate Peanut Butter Mousse Recipe 

Kaitlyn's Notes:
  • You can definitely taste this straight out of the blender, but I do think it's better if you let it sit in the refrigerator for 30 minutes.  
  • I've kept this in the refrigerator for three days and it still tastes just as good to me on the third day. With the tofu, not sure I'd keep it longer than three days.
  • Mark liked this too! (though he won't choose this over ice cream ;) )
Chocolate Peanut Butter Mousse [Fast and Healthy!]

Wednesday, March 26, 2014

Skillet Pasta with Sausage and Vegetables

Skillet Pasta with Sausage and Vegetables

This recipe is one that I first made probably 7 years ago.  At that point I made it fairly regularly, but at some point I forgot about it and it got lost among my recipes.  I happened to think of it a few weeks ago and I'm so glad I did, because it's delicious!  Really!

Skillet Pasta with Sausage and Vegetables

The idea is you cook the pasta in broth/water in the skillet with the rest of the ingredients.  This means you only have one pan and the whole meal comes together quickly.  It also means that the pasta soaks up a ton of flavor.  The original recipe just called for spinach, but I added mushrooms and bell pepper.  You can certainly add or substitute any other vegetables you have on hand.

Skillet Pasta with Sausage and Vegetables

We don't have pasta often, but in the future when we have pasta this is definitely the way I'll make it.  So much better then pasta with jarred pasta sauce, and not that much more difficult.

Skillet Pasta with Sausage and Vegetables


Skillet Pasta with Sausage and Vegetables
serves: 4

INGREDIENTS:
  • 1 tablespoon olive oil
  • 1 pound pre-cooked chicken sausage (any variety), sliced
  • 10 ounces mushrooms, brushed clean and sliced
  • 1-2 bell peppers, sliced
  • 5 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 10 ounces pasta (such as small shells or penne)
  • 1/2 cup sun-dried tomatoes (I used ones that were not oil-packed but either is fine), chopped fine
  • 6 ounces baby spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup walnuts, chopped

DIRECTIONS:
  1. Heat oil in a 12-inch nonstick or cast iron skillet over medium-high heat until shimmering.  Add sliced sausage, mushrooms, and bell peppers.  Cook until sausage is lightly browned and vegetables have released liquid, about 3-5 minutes.  Add garlic and cook for another minute.
  2. Add chicken broth, water, pasta, and sun-dried tomatoes to the skillet with the sausage and vegetables.  Increase heat to high and cook, stirring often, until  pasta is tender and liquid has thickened.  This will take about 15-20 minutes depending on your pasta.  Add more water or broth if you think it's getting too dry.
  3. Stir in the spinach, in batches if necessary, and cook about 2 minutes until wilted.  
  4. Remove skillet from heat.  Sprinkle with Parmesan cheese and walnuts.  Season with salt and pepper to taste.  Serve!
recipe adapted from Cooks Illustrated
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