Chicken and Noodle Stir Fry

Here is a little change from the normal stir fry and it is adapted from the Sonoma Diet Cookbook so it is GOOD FOR YOU!

The original recipe called for Soba Noodles or Multigrain Spaghetti. I went with the spaghetti and used my usual Barilla Plus and it was delicious! The original recipe also called for Turkey but I used Chicken. Finally, the original recipe called for Snow Peas. My store didn't have any fresh or frozen so I opted to use cabbage instead (not to mention that it was $.39/head at my grocery store and I couldn't resist!

Without any further delay...here goes:

Chicken "Soba" Noodle Stir Fry


6 oz Dried Multigrain Spaghetti
2 t Extra Virgin Olive Oil
2 C Shredded Cabbage
2 Medium Red Bell Peppers cut into strips
2 t Fresh Minced Ginger
4 Cloves of Garlic, minced (2 teaspoons minced)
4 Green Onions, bias-sliced into 1-inch pieces
1 t Extra Virgin Olive Oil
12 oz Chicken Breast cut into short strips
1/2 C Bottled Plum Sauce
1/4 t Crushed Red Pepper

Cook the pasta according to box directions.
While the pasta cooks, heat the oil in a large skillet or wok and add the cabbage, peppers, garlic and ginger.
Cook for 2 minutes and then add the onions for another minute or so. Toss regularly so that all of the veggies have a turn next to the heat. Remove the veggies to a bowl and add the chicken to the hot pan.
Add 1 more teaspoon of Olive Oil to the pan and cook the chicken until it is no longer pink. Add the Plum Sauce and Pepper and incorporate the veggies back into the pan with the chicken. Toss together to coat everything with the sauce. Add the drained pasta to the pan and toss all of this together.
Serve immediately.

Grilled Salmon with Herb Crust

My husband has high cholesterol and I may too...plan to get checked soon. Either way, I am starting a weekly fish meal so we can increase our Omega-3 intake. Here is the first of many, hopefully.

Adapted from The Sonoma Diet Cookbook

Ingredients:
12 Ounces of Fresh or Frozen Skinless Salmon Fillets
1 T Chopped Dried Cilantro
1 T Chopped Dried Italian Seasoning
1 Green Onion, finely chopped
1 t Chopped Garlic
1 T Lemon Juice
2 T Extra Virgin Olive Oil
1/4 t Kosher Salt
1/8 t Ground Black Pepper

Instructions:
Thaw salmon, if frozen. Rinse fish; pat dry. Portion fish into 6 ounce pieces. The ones I bought were oddly shaped but it was okay because I gave the boys small portions from one of the fillets. Set the fish aside while you prepare the herb coating.

Combine all of the remaining ingredients in a small bowl and let sit for a few minutes while the herbs rehydrate (I took this time to make couscous and ready my steamed veggies - edamame and brussel's sprouts). I used a grill pan on my stove top but you can use a charcoal or gas grill. Either way, now is also the time to preheat to medium heat.

Generously coat both sides of the salmon with the herb coating and place on the preheated grill. I also spray my grill pan with some olive oil spray to prevent sticking. Unfortunately, that didn't do much to help prevent my herb crust from being left behind on the grill. Sadly, my salmon had no herb "crust" rather the flavor of the herbs and garlic but only bits of actual herbs on the fish itself when it made it onto the dinner plate. At any rate, grill the fish for 6 to 8 minutes or until the salmon flakes easily when tested with a fork.

I served it with couscous brussel's sprouts and edamame. My almost-two-year-old gobbled it all up and my four-year-old ate it all after much coaxing. Either way, the bellies are full of good stuff.

Crepes filled with Mushrooms, Spinach, and Fresh Mozzarella

Today is my oldest son's birthday and there was no convincing him that he would enjoy this as his birthday meal. He wanted spaghetti again so he had simple Angel Hair Pasta from the pantry and a little jarred marinara sauce. He and his brother really enjoyed that in spite of the lacking effort on my part. I did make a box mix cake and frost it with store-bought icing, again, the lacking effort didn't impact the enjoyability of this meal for the birthday boy. I still stuck to the menu and made these crepes (reducing the portion size) for my hubby and I to enjoy. As prescribed on the menu, I reserved some of the filling for this coming Saturday's home made stuffed pasta. So, without further adieu, here is the recipe. Sorry, no pictures this time. As a side note, this is really an easy recipe since I managed to make the crepes and filling, spaghetti and sauce, baked and frosted a cake and kept two toddlers occupied. If I can do it...well, you know the rest.

Adapted from a recipe in The Sonoma Diet Cookbook
Serves 4

Ingredients:
1 T Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms
Kosher Salt
Freshly Ground Black Pepper
1 T Minced Garlic
2 T Balsamic Vinegar
2 Cups Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 Cup finely shredded Parmesan Cheese

Basic Crepes Recipe:
In a blender, combine 2 eggs; 2/3 cup water; 1/2 cup low-fat milk (I use Soy); 1 T Extra Virgin Olive Oil; 1 T Herbs De Provence; 1/4 t Kosher Salt; 1/8 t freshly ground black pepper. Add 1 Cup Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 cup of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

1. In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted.

2. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 cup for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.