Tag Archives: Pasta

Pasta and Vegetable Gratin and Side Salad

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I have been serving one vegetarian meal a week for the last few months. In the beginning, my kids were asking, “Why?”  (Meaning, why would I serve a meal with out meat?!)  I explained the benefits to their bodies and their planet.  They looked at me like I was crazy but indulged me and now they are getting used to this routine. They don’t ask where the meat is.  They are actually enjoying the vegetarian dinners and tonight was another win.  Pasta Vegetable Gratin is a healthy twist on mac n cheese that will have your whole family smiling.

My dinner prep began by making the pasta.  As the pasta cooked, I moved to the frozen broccoli (because it was easier than cutting fresh broccoli), cooked it in the microwave and cut it into very small, maybe even unrecognizable, pieces.  Next I warmed the frozen peas in the microwave, diced the yellow squash, and set the veggies aside.

When the pasta was done, I drained it and placed it in a lightly sprayed roasting dish, adding the peas, broccoli, and squash on top and mixing them into the pasta.  Lastly, I sprinkled the cheese on top and lightly stirred into the pasta.

Then it was time to make the sauce. First I melted the butter in the sauce pan. Then I stirred in flour for about a minute and then added the milk.  After bringing the mixture to a boil I mixed in the parmesan/manchenga cheese and the spices, and poured it over the pasta.

Due to an cow’s milk allergy in my house I used coconut milk drink instead. (This is not coconut milk that comes in a can. This is called coconut milk drink – it is an alternative to cow’s milk and comes in a shelf stable container and is usually displayed near the milk.)  It is a great alternative and doesn’t have a “coconut” taste.  However, it is a bit runnier than regular milk.  I should have added less. The recipe calls for 2 1/4 C of milk.  When I make this again and use coconut milk drink, I will only use about 1 3/4 C.

Cooking Frozen Broccoli

Making the Pasta

Chopped Broccoli and Peas

Mixing Vegetables into Pasta

Sprinkling the Cheese

Casserole Ready for Oven

I baked the casserole for 30 minutes and served.

Pasta and Vegetable Gratin and Side Salad for 4

The Verdict

Pasta and vegetable gratin is a winner! My son rated the dish a 9.5, my husband a 10 (and he likes his meat…) and my toughest critic, my daughter, rated it a 9.  The flavors blend nicely and the coconut milk drink just blended right in. I forgot to put the breadcrumbs (no surprise…) on top but everyone liked it just the same.  It would probably enhance the flavor so if you are not opposed to gluten, add the bread crumbs when you make this vegetarian dish that non-vegetarians will love!

Recipe 

Pasta and Vegetable Gratin and Side Salad

Serves 2 Adults and 2 Kids for 2 meals or 1 meal and lunches

Pasta and Vegetable Gratin with Side Salad

Ingredients

16 oz. penne pasta

1 yellow squash, diced

1 bell pepper, diced

2 scallions, finely diced

1 C frozen peas

1.5 C fresh or frozen broccoli

1 clove garlic, minced

1 C sharp cheddar cheese, grated

1 T butter or plant-based margarine

1 T unbleached flour

2 1/4 C milk or 2 C coconut milk drink (original flavor)

1/4 C grated parmesan (cow’s milk) or manchenga (sheep’s milk) cheese

1/8 t nutmeg

1/4 t dill

1/2 t salt

1/4 t paprika

pinch cayenne pepper

pepper to taste

2 T bread crumbs

Instructions

1. Cook pasta al dente. Pour into shallow baking dish.

2. Stir all vegetables, including garlic. into pasta.

3. Sprinkle cheese on top and lightly mix in.

4.  Melt butter in sauce pan.  Stir in flour, let bubble and whisk until it turns beige.  Stir for about a minute.

5.  Add milk. Bring to a boil, stirring constantly.

5. Remove from heat and stir in cheese and spices.

6. Pour sauce over pasta mixture and stir slightly.  Sprinkle on bread crumbs.

7. Bake 30 minutes or until bubbly and brown on top. Consider baking the yams for tomorrow at the same time.

8. Serve and see if you miss the meat in this hearty vegetarian dish!

Pre Prep Opportunities

1.  Cook pasta ahead of time and store in refrigerator.

2. Dice all vegetables ahead and store in the refrigerator or buy pre chopped.

3. Prepare recipe through step 3 and store in refrigerator until ready to make the sauce.

Weekly Dinner Menu and Shopping List – Tested Feb 6-9

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Menu

Monday: Shrimp Curry and Rice

Tuesday:  Chicken Pot Pie and Side Salad

Wednesday: White Bean and Asparagus Cassoulet with Garlic Baguette Toasts

Thursday: Chicken Pot Pie and Side Salad

Recipes

Shrimp Curry and Rice

Serves 2 Adults and 2 Kids

Shrimp Curry and Rice

Source:  Cooking LIght, One Dish Meals

Ingredients

5 t Canola Oil, divided

1 lb. Peeled and Deveined Shrimp

3/4 t Salt, divided

1/4 t Black Pepper

1 1/2 C Chopped Onion

1 1/2 T Curry Powder

1 T Mustard Seeds

1/8 t  Ground Red Pepper (or just a pinch for the kids – can add more to adult plates at the end)

1/4 t Ground Cinnamon (or less if cutting red pepper)

1 1/3 C Hot Water

1 C Frozen Peas and Carrots

1 C Light Coconut Milk

1 C Uncooked Instant Rice

1 T Chopped Fresh Cilantro

Instructions

1.  Add 2 T canola oil to a Dutch oven or soup pot over medium high heat.

2. Sprinkle shrimp with 1/8 t salt and black pepper.

3. Add shrimp to pan and cook 2 minutes on each side or until shrimp is cooked.

4. Remove Shrimp from pan.

5.  Add remaining oil to pan. Add onion and cook for 2 minutes, stirring constantly.

6. Add salt, curry powder, mustard seeds, cinnamon, and ground red pepper.  Cook for 1 minute stirring constantly.

7. Add hot water and peas and carrots; bring to a boil.

8. Reduce heat and simmer 4 minutes.

9. Bring milk to a boil. Stir in rice and remaining 1/8 t salt. Cover and remove from heat. let stand 5 minutes or until liquid is absorbed.

10. Add shrimp back to soup pot.

11.  Scoop 1/3 C rice on each dish/ bowl.  Portion 1 C shrimp mixture on top.  Sprinkle with cilantro.

12. Serve and enjoy!

Chicken Pot Pie

Serves 2 Adults and 2 Kids for 2 meals

Source:  Cooking Light, One Dish Meals

Chicken Pot Pie and Side Salad

Ingredients

3 C low sodium chicken broth

1 C cubed baking potato, can peel or partially peel if desired

1 C cubed sweet potato, peeled

1 C cubed peeled celeric (celery root)

1 C sliced parsnip (optional, kids may not like)

1 (10 oz.) package frozen pearl onions

1.5 lb. boneless, skinless chicken breast, cut into bite-sized pieces

2.25 oz. all-purpose flour (or gluten-free substitute)

1 1/2 C skim milk (or milk substitute)

1 1/2 C frozen peas, thawed

1/4 C chopped parsley

2 T chopped fresh thyme

1 1/2 t salt

1 t freshly ground pepper

cooking spray

1/2 (14.1 oz.) package refrigerator pie dough or other dough substitute

1 egg, lightly beaten (optional)

Instructions

Pre-heat oven 425

1. Bring broth to a boil. Add potato, sweet potato, celeriac, and onions; cover, reduce heat, and simmer 6 minutes.

2. Add chicken. Cook 5 minutes or until chicken is done.

3. Remove chicken and vegetables from pot.

4. Increase heat to medium.

5. Separately, lightly spoon flour into dry measuring cup for accurate measurement and add to milk.   Whisk until well blended.

6. Add milk mixture to broth.  Cook 5 minutes or until thickened, stirring frequently.

7. Stir in chicken mixture, peas, parsley, thyme, salt and pepper.

8. Spoon into a 2 – quart glass or ceramic baking dish coated with cooking spray.

9.  Unroll pie dough. Cut small slits (or a heart design for Valentine’s Day) into center of dough to allow steam to escape.

10.  Place dough over filling and brush with egg if desired.

11.  Bake for 16 minutes or until filling is bubbling.  Portion a side salad while waiting.

12.  Let dish stand for 5 minutes and serve with a side salad.

Pre-Prep Opportunities

1. Cube and slice all vegetables ahead of time and store in refrigerator.

2. Prepare recipe through step 8.  Cover well and store in refrigerator until ready to make the dough. Cook for 30 minutes or until bubbling.

White Bean and Asparagus Cassoulet

Serves 2 Adults and 2 Kids + 1 lunch

Source:  Cooking Light, One Dish Meals

White Bean and Asparagus Cassoulet

Ingredients

5 C Water

3 C (2 inch) sliced asparagus (about 1 lb.)

2 small zucchini, cut into 1 inch chunks

2 T olive oil, divided

3 C finely sliced chanterelle or oyster mushrooms (about 10 oz.)

1/3 C finely chopped shallots

6 garlic cloves, minced

1/4 C dry white wine

1 1/2 C vegetable broth

1/2 t dried oregano

2 15 oz. cans no salt added cannellini beans, rinsed and drained

1/4 freshly ground black pepper

2 oz French bread, cut into 1 inch cubes (about 5″ of a skinny baguette)

1 T butter or butter substitute

1/2 C grated parmesan cheese or manchenga cheese

Extra slices of baguette

Butter, or butter substitute

Garlic powder, to sprinkle

Instructions

1. Blanche asparagus and zucchini.  To do this, bring 5 cups water to a boil. Add asparagus and zucchini to the water for 2 minutes.

2. Drain. Rinse asparagus with cold water and put some ice on top to stop the cooking process. Set Aside.

3. Return pan to medium-high heat. Add 1 T oil. Add mushrooms, shallots, and garlic. Saute 8 minutes or until mushrooms are tender.

4. Add wine. Cook 3 minutes or until liquid evaporates.

5. Stir in broth, oregano, and beans. Bring to a simmer.

6. Reduce heat to medium.  Cook 12 minutes or until thick and beans are tender. Stir in black pepper. (If you have people sensitive to black pepper, leave out or reduce and add to individual plates when serving.  The black pepper makes this dish so don’t leave it out if you don’t have to!)

7. Pre-heat broiler

8.  Butter and sprinkle garlic powder on extra pieces of baguette.

9.  Place in broiler for 2 – 3 minutes or until bread starts to turn golden brown. Set aside.

8. Place bread and butter in food processor; pulse until coarse crumbs form.

9. Add remaining 1 T oil and cheese to coarse crumbs and pulse until combined.

10. Stir asparagus into bean mixture, top with bread mixture and broil for 3 minutes or until crumbs are golden brown.

11. Portion on to plates / bowls and serve this hearty and savory dish with garlic bread and  see how many rave reviews you get!

Pre-Prep Opportunities

1. Follow recipe through step 6.  Store bean mixture and vegetables separately until ready to finish recipe.

 

Shopping List

Entrees

1 lb. Peeled and Deveined Shrimp

1.5 lb. boneless, skinless chicken breast, cut into bite-sized pieces

Vegetables

1 1/2 C Chopped Onion

1 C cubed baking potato, can peel or partially peel if desired

1 C cubed sweet potato, peeled

1 C cubed peeled celeric (celery root)

1 C sliced parsnip (optional, kids may not like)

3 C (2 inch) sliced asparagus (about 1 lb.)

2 small zucchini, cut into 1 inch chunks

3 C finely sliced chanterelle or oyster mushrooms (about 10 oz.)

1/3 C finely chopped shallots

6 garlic cloves, minced

1/4 C chopped parsley

2 T chopped fresh thyme

1 T Chopped Fresh Cilantro

Dry Goods

3 C low sodium chicken broth

2.25 oz. all-purpose flour (or gluten-free substitute)

5 t Canola Oil

2 T olive oil

2 1/4 t Salt

1/4 t Black Pepper

1 1/2 T Curry Powder

1 T Mustard Seeds

1 3/8 t  Ground Red Pepper

1/4 t Ground Cinnamon

1 C Light Coconut Milk

1 C Uncooked Instant Rice

1/4 C dry white wine

1 1/2 C vegetable broth

1/2 t dried oregano

2 15 oz. cans no salt added cannellini beans, rinsed and drained

2 oz French bread, cut into 1 inch cubes (about 5″ of a skinny baguette)

Extra slices of baguette

Garlic powder, to sprinkle

cooking spray

Frozen
1 C Frozen Peas and Carrots

1 (10 oz.) package frozen pearl onions

1 1/2 C frozen peas, thawed

Refrigerated

1 1/2 C skim milk (or milk substitute)

1/2 (14.1 oz.) package refrigerator pie dough or other dough substitute

1 egg, lightly beaten (optional)

3 T butter or butter substitute

1/2 C grated parmesan cheese or manchenga cheese

 

 

 

 

 

 

Weekly Dinner Menu and Shopping List – Tested Jan 23-26

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Monday          Grilled Chicken, White Rice, Broccoli, Applesauce

Tuesday        Pork Tenderloin, Butternut Squash, Green Beans, Rice, Side Salad

Wednesday  Vegetarian Minestrone, Whole Wheat Baguette

Thursday       Pasta with Pork Tenderloin, Asparagus, Left over squash, Bell Pepper and Garlic with a Side Salad

Recipes

Grilled Chicken, White Rice, Broccoli, Applesauce

Serves 2 Adults and 2 Kids + 1-2 lunches

Grilled Chicken, White Rice, Broccoli, Applesauce

Ingredients

2 Cup White Rice (or Brown Rice if Making Ahead)

4 Cups Water

2 lbs. Boneless Skinless Chicken Breast

Olive Oil Spray (or canola oil spray)

Salt and Pepper

2.5 Cups Frozen Broccoli

2.5 Cups Applesauce, no sugar added

Instructions

Pre heat oven to 350 or turn grill on high

  1. Put the rice and water in the rice cooker and turn on quick cook.
  2. Wash chicken, pat dry, spray olive oil and lightly sprinkle with salt and pepper. Feel free to add other herbs- rosemary, basil, Mrs. Dash seasoning.  Or just leave plain.
  3. Put chicken in a roasting pan and put in oven or put directly on grill and turn down to medium.
  4. Cook broccoli in microwave 2-3 minutes. Check for doneness (fork pierces broccoli stalk easily) and microwave until ready.
  5. If chicken is on grill, turn over after 6 minutes.
  6. Portion applesauce across plates.
  7. When chicken is done, (springs back to the touch and not pink inside), portion chicken, broccoli, and half the rice on plates and serve! (Save the other half of the rice for tomorrow’s meal)
  8. Now that is fast, easy, delicious comfort food!

Pre-Prep Opportunities

  1. Cook rice ahead of time and use brown rice.
  2. Wash, spray and season chicken ahead of time and store in fridge.

Pork Tenderloin, Butternut Squash, Green Beans, Rice, Side Salad

Serves 2 Adults and 2 Kids for 2 meals

 

Ingredients

Rice from yesterday

1 large or 2 small butternut squashes (or purchase 32 oz. pre-diced squash)

Olive Oil Spray (or Canola Oil)

2 ½ Cups Frozen Green Beans (or fresh)

2 lbs. Pork Tenderloin (2 -1 lb. tenderloins)

Olive Oil (or other preferred oil)

Salt

Pepper

Instructions

Pre-heat oven to 400 for Squash and tenderloins

Or you can do the tenderloins on the grill

  1. Remove rice from refrigerator, set in a microwaveable bowl and set aside.
  2. Peel and dice butternut squash (or open package of pre-diced squash), and put on a lightly sprayed roasting pan.  Lightly spray squash and lightly sprinkle salt.  Top with a light dusting of cinnamon.
  3. Pop squash in the oven. Set timer for 5 minutes.
  4. Put green beans in a microwaveable bowl and set aside.
  5. Rub tenderloins with olive oil, salt, and pepper. You can add other seasonings to taste – rosemary, thyme, basil, etc.
  6. Stir squash in oven and set timer for 4-6 minutes depending on how fast squash is cooking.
  7. Place tenderloins in a roasting pan and put in oven or place on grill and turn down to medium.  If using the oven, consider a meat thermometer for accurate roasting.
  8. Check tenderloin on grill every 3 minutes, turning a ¼ turn.  Internal heat should reach 170 degrees.  I often pull the meat just before it reaches 170 and let it stand for 10 more minutes as the meat will continue to cook. Check the temperature to make sure you have reached the target temperature.
  9. Check squash.  Doneness check: Can a fork can easily pierce squash? If so, pull it out.

10. While tenderloin is standing, place green beans in microwave and cook for 2-3 minutes, checking for doneness and continuing to cook as necessary.

11. Next place rice in microwave and warm up.

12. Portion pork, green beans, rice and squash.  Serve!

Pre-Prep Opportunities

  1. Peel and dice butternut squash.
  2. Cook rice if you haven’t cooked on a previous day.

Vegetarian Minestrone with Whole Wheat Baguette

Serves 2 Adults and 2 Kids with 1-2 lunches

Ingredients

4 Cups (32 oz.) Vegetable Broth

1 large onion, diced

3 Carrots, diced

3 Celery Stalks, diced

3 Garlic Cloves, minced

28 oz can, or shelf stable container of Chopped Tomatoes, low or no sodium

2 small Zucchini, diced

½ Cup Barley, dry

1 Cup Kale, finely chopped

1 15 oz can White Beans, low or no sodium, rinsed

1 T Parsley, fresh minced

1 t Dried Thyme

1 t Dried Oregano

2 Bay Leaves

½ t Kosher salt or sea salt

1/8 t pepper

2 t Lemon Zest

Parmesean or Manchenga cheese (optional)

Whole wheat baguette or other whole wheat bread

Options:

Purchase pre diced onions, carrots, celery – approximate the amounts required.

If using a garlic press, toss the garlic membranes in the soup too for extra flavor.

Instructions:

  1. Put everything except the cheese in a crock pot.  Add the spices and seasonings (including lemon zest) last.
  2. Cook on low for 3 hours.
  3. Serve with grated cheese on top and whole wheat bread.

Pre-Prep Opportunity

  1. Dice onion, carrots, celery, zucchini, and kale ahead of time and store in refrigerator.
  2. Rinse beans ahead of time and store in fridge.
  3. Zest lemon ahead of time and store in fridge.
  4. Make the soup the evening before.  Put it on at dinner time. After 3 hours store in fridge.  Simply warm in a pot the next day and serve!

Pasta with Pork Tenderloin, Asparagus, Left over squash, Bell Pepper and Garlic with a Side Salad

Serves 2 Adults and 2 Kids + 1 lunch

Ingredients

8 oz. Whole Wheat Pasta

Left over pork tenderloin

1 bunch asparagus

Leftover Butternut Squash

1 Bell Pepper

3 Cloves Garlic

Olive Oil

¼ t salt

3 Cups of lettuce

Instructions

  1. Boil water for pasta.
  2. Dice pork tenderloin and set aside.
  3. Wash asparagus and snap off hard end.  Place on a lightly sprayed roasting pan.
  4. Lightly spray asparagus, squeeze ½ lemon on top and lightly salt.
  5. Set aside.
  6. Dice bell pepper.
  7. Mince garlic.
  8. Add pasta to boiling water.
  9. Put asparagus in oven for 4 minutes.

10. Warm butternut squash in microwave for 1.5 – 2 minutes depending on how much is there. Microwave until cooked through.

  1. 11.  Stir asparagus and put back in oven for 3-4 more minutes.

12. Drain pasta.

13. Put pasta back in pot and add bell peppers, garlic, and butternut squash.

14. Add asparagus.

15. Serve!

Shopping List

Entrees

2 lbs. Boneless Skinless Chicken Breast

2 lbs. Pork Tenderloin (2 -1 lb. tenderloins)

Vegetables

1 large or 2 small butternut squashes (or purchase 32 oz. pre-diced squash)

1 large onion, diced

3 Carrots, diced

3 Celery Stalks, diced

6 Garlic Cloves

2 small Zucchini, diced

1 Cup Kale, finely chopped

1 bunch asparagus

1 Bell Pepper

3 Cups of lettuce

Fruit

2 t Lemon Zest

Dry Goods

2 Cups white or brown rice

Olive Oil Spray (or canola oil spray)

Salt and Pepper

Olive Oil (or other preferred oil)

4 Cups (32 oz.) Vegetable Broth

½ Cup Barley, dry

1 15 oz can White Beans, low or no sodium, rinsed

1 T Parsley, fresh minced

1 t Dried Thyme

1 t Dried Oregano

2 Bay Leaves

½ t Kosher salt or sea salt

1/8 t pepper

28 oz can, or shelf stable container of Chopped Tomatoes, low or no sodium

8 oz. Whole Wheat Pasta

Frozen

2.5 Cups Frozen Broccoli

2.5 Cups Applesauce, no sugar added

2 ½ Cups Frozen Green Beans (or fresh)

Dairy

Parmesean or Manchenga cheese (optional)

Bakery

Whole wheat baguette or other whole wheat bread

Orzo with Chicken, Peas and Saffron and a Side Salad

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 11-30-11 Dinner Blog

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Tonight’s meal preparation was a bit crazy.  My daughter was supposed to have a soccer playoff game at 6:30.  I was planning to eat early and then go to the game.  However, as is the case with schedules, things change and the game was moved up 1/2 hour, and I decided we should eat after the game.

 

Yesterday I made the Orzo and the tomato mixture and stored both in the refrigerator.  Earlier in the afternoon, I made the salad.  This was a great stroke of luck because my daughter’s game started late, went to two overtones and was eventually settled in penalty kicks.  (In case you are in suspense, we lost.) But instead of getting home at 7, we got home at 8!

 

Luckily dinner was prepared.  I just had to put it together.  I put the Orzo and tomato mixture in a soup pot with about 3/4 C of water.  As that heated, I cut the chicken and cooked the frozen peas in the microwave for 2 minutes.  Then I mixed everything together and we sat down to eat – somewhere between 5 and 10 minutes!

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The Verdict

Everyone recognised the saffron taste – I use it in the paella I make. This brought up fun stories of when we made paella as well as requests to make more paella soon.  My son and husband rated the meal a 9 and 9.5 respectively.  My daughter liked it but was a bit less enthusiastic and gave it an 8.5, although she loves paella.  I think she may have been missing the shrimp and mussels which you easily could add…  Additionally, it was not an immediate slam dunk because it needed salt.  Not sure if I added it in when I made the tomato mixture yesterday – yesterday’s meal prep was a bit of a whirlwind – but I ended up adding salt to the dish after we had all tasted it.  That really made a huge difference, which makes me think I did not put it in originally.

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I also served a side salad with the seeds from ½ of a pomegranate, which everyone loved.  I also added leftover mushrooms, cherry tomatoes, radishes, and bell peppers to the adult salads.  I sprinkled the no-oil balsamic vinaigrette and it was a most delicious salad!!

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So my next dilemma: do I make the Pastel de Papa tonight or use up what I have? I have enough of tonight’s dinner and I have a bit of lentil soup frozen in the freezer from when I made it in October…

 

…I think I will save the Pastel de Papa for next week and finish off what I have.  The lentil soup will help keep the meal “new”.  I will serve a side salad to the adults and apple slices to the kids.

 

 

 

The Recipe

Orzo with Chicken, Peas and Saffron

Serves 6-8 ( 2 Adults and 2 Kids with leftovers for 2-3 more meals)

Adapted from “Vegetarian Entertaining”

 

Ingredients

1.5 lbs. Boneless skinless chicken breast, baked or grilled (hopefully this is leftover chicken that you cooked earlier in the week.)

2 T Olive oil

4 Shallots, minced

2 Bell Peppers chopped

3 C Canned Tomatoes or tomatoes in a non-can, shelf-stable container

1 T Saffron threads, soaked in 1/4 C warm water

1 t Smoked Paprika

1/3 C Dry White wine

3/4 lb. Orzo

2 C Frozen Peas

1 t salt

1/4 t pepper

Grated parmesan or manchenga cheese

 

Instructions

1. Prepare the Orzo per package directions. When tender, set aside.

2.  In a large sauce pan, Sauté shallots in olive oil until soft.

3. Add bell peppers and blend.

4. Stir in tomatoes, paprika, saffron with soaking water, and White wine.

5. Simmer until most of the liquid evaporates, about 8-10 min.  Be careful not to burn the mixture.

6. Dice chicken.

7. Cook peas in microwave for 1 1/2-  2 minutes.

8. Once liquid is mostly evaporated from tomato mixture, add peas, and chicken.

9. Serve w parmesan or manchenga cheese.

10. Don’t be surprised if you start thinking about paella and a trip to Spain…

 

 

 

Shrimp Stir-Fry with Vegetables and Soba Noodles

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9-20-11 Dinner Blog

 

Shrimp, Snow Peas, Tomatoes, Bell Pepper, Green Onions, Pineapple, Soba Noodles, and Ginger Hoisin Sauce in the wok

An Easy Mistake to Make…

I started dinner early – around 3 o’clock when I took the shrimp out of the freezer and thought I would get ahead and make some brown rice for the stir-fry.  I set the rice cooker, put the shrimp in the fridge and left.

It wasn’t until I came home around 5:15 that I realized that I didn’t need brown rice – I was using soba noodles!  Well, now I have a generous portion of brown rice.  I will figure out some way to use it…

An Easy Fix…

Following “6 Steps to Better Stir-Fries”, from Cooking Light’s October 2011 issue, I began dinner prep by taking the shrimp and veggies out of the refrigerator. I rinsed the snow peas and heated water for the soba noodles.  Then I washed and chopped the green onion, tomato, bell pepper, and cut up the pineapple.  Then I made the ginger hoisin sauce, mixing green onions, rice wine vinegar, Braggs Liquid Aminos or low sodium soy sauce, fresh ginger, honey and hoisin sauce.

With my ingredients ready to go, I heated the wok, added 1 T of canola oil down the side of the wok and spread it around. Adding the bell pepper and green onion, I let the veggies sit for a moment and then stirred it around, followed by the snow peas and tomato.

By this time, the water was boiling and I added the soba noodles.  I took the veggies out of the wok, added the shrimp and cooked for about 3 minutes.  Then I put the veggies back in, added the ginger hoisin sauce and the soba noodles that were now cooked.

2 minutes later, I portioned 4 servings topped with pineapple pieces and we sat down to eat!

Shrimp, Snow Peas, Tomatoes, Bell Pepper, Green Onion, Pineapple, Soba Noodles and Ginger Hoisin Sauce

An Easy A

This was a winner!  A 9 all around! Even my toughest critic gave it a 9 and a two thumbs up! The ginger hoisin flavor was really tasty and everyone loved the shrimp. I really liked the soba noodles – a buckwheat noodle, it was a healthy option and a nice change from rice.  The meal was very satisfying.  3 of us had a small second portion, and there were no leftovers!

 

Recipe

Shrimp Stir-Fry with Vegetables and Soba Noodles

For 2 Adults and 2 Kids

 

Ingredients:

1 Package of Soba Noodles

1 Bell pepper

½ bunch green onions

1 Tomato

¼ – 1/3 lb. Snow peas

8 t rice wine vinegar

6 t Braggs Liquid Aminos or low sodium soy sauce

2 t Fresh ginger, chopped

2 t honey

4 t hoisin sauce

1.75 lbs. shrimp

2 T Canola oil

Fresh pineapple cut into pieces

 

Instructions:

  1. Heat water for soba noodles.
  2. Wash and chop bell pepper, green onions, tomato.
  3. Rinse snow peas.  You can substitute with different vegetables: broccoli, mushrooms, edamame, etc.
  4. Combine rice wine vinegar, liquid aminos (or low sodium soy sauce), ginger, honey, and hoisin sauce and set aside.
  5. When water is boiling, add soba noodles per package direction (~6 minutes).
  6. Heat wok and pour 1 T canola oil down the side of the wok and spread the oil around.
  7. Add bell pepper and green onions.  Let sit a moment before stirring.  When beginning to get tender, add tomato and snow peas and cook for 2-3 more minutes.
  8. Remove veggies from heat.  Add one more T of canola oil down the side of the wok, spread it around and cook the shrimp 3-4 minutes or until cooked.
  9. Add the veggies, noodles and ginger hoisin sauce.
  10. Portion a serving on each plate, top with pineapple and serve!