Spicy Thai Noodle Soup

Spicy Thai Noodle Soup

 As the weather begins to turn cooler, nothing tastes better and fills you up without weighing you down that a piping hot bowl of soup.  The other night I was watching the season premiere of Anthony Bourdain's show Parts Unknown where he visits Vietnam, and eats bowl after bowl of noodle soup.  While this recipe is not Vietnamese, it is a spicy bowl of flavorful noodles and vegetables that definitely satisfied my craving.  I had originally planned to make a version of my Spicy Chipotle Bean and Corn Chili for dinner last night, but I had brown rice noodles and green curry paste that I needed to use, so I came up with this instead.  I incorporated the super spicy red chili peppers into it because they are the last things growing in my backyard garden, and despite them being extremely hot, I love the flavor that they add.  My husband, who can usually handle more spice than me, actually had a little trouble finishing his large portion soup, but I loved it, and kept reminding him that hot peppers are good for your metabolism.  So you can either eat more, or lose weight while eating plenty, whichever you desire. ;) And I know for certain, that after my left over bowl is gone later today, I'll be putting the ingredients back on my shopping list to make again very soon.

Vegetable Lo Mein

Vegetable Lo Mein

I made this meal back in the Spring before I had fresh veggies from my garden, but now that my garden is in full bloom (although not doing as well as past years), I figured I should post this recipe for all my fellow gardeners. I actually do have peas, peppers, kale, carrots, green onions, and basil all growing so this recipe is perfect, and I'll have to make it again soon.  Of course you can always use whatever veggies you happen to have growing, or at your farmer's market, or even in your freezer, and could definitely add some cooked chicken, steak or tofu to the final dish to increase the protein content.  I just like how quick and simple this recipe is because if you are like me and love carbs, Chinese noodles can sometimes be a diet nemesis. With this recipe you can control how much oil and sugar goes into the pot, so you end up doing your body a favor.  I used whole grain organic soba noodles as the base, but you could also use your favorite type of spaghetti in this recipe as well.  So forget the take out and get cooking with all the bounty growing right out your back door!

Eggplant Caponata

Eggplant Caponata

This is a dish I cooked back when it was still warm outside and I wasn't eating every meal on my back deck, or on the way to a Spring sporting event.  But now that my garden is beginning to bloom, I thought it was time to share a recipe that I would be happy to make again when I have my own fresh eggplant, tomatoes and herbs to work with.  I like to think of this dish as an Italian version of  a Mexican mole because of the use of cocoa powder.  And of course anything made with chocolate is a favorite of mine!  I also like how versatile it is because not only can it be served hot over pasta, like I did here, but it is also great room temperature and would make a fantastic appetizer on crusty bread while sitting out on my deck this summer as well.  It doesn't take very long to cook, is full of intense flavor, nutritious vegetables, herbs and spices. So try something a little adventurous the next time you are entertaining and incorporate cocoa into the main meal as well as dessert!

Buon Appetito!

One week ago today I was in Sorrento, Italy, celebrating my 10th wedding anniversary with the love of my life.  It was the vacation of a lifetime, a dream of ours since we first got married and couldn't afford a honeymoon.  Not a moment went by during our trip when we didn't acknowledge and appreciate how incredibly lucky we were to be able to visit such an amazing country, experience their culture, and do it all while knowing that our children where being lovingly taken care of by my parents.  It was an unforgettable experience, and although I had already been to Italy three times (my husband had not, and the last time I went was in 2003), I had never gone with someone I loved, and had the freedom to see, taste and experience so much.

As expected, the most striking thing about Italy, along with the incredible ancient architecture, is the food. I don't know if it is something in the water, the soil or the air, but everything, and I mean EVERYTHING, tastes so much better.  It's honestly on a different level than anything I could ever imagine cooking myself or ordering in a fancy restaurant on this side of the Atlantic.  From the indescribable bread, the creamy and pungent cheeses, to the cured meats (which I actually did try this time), everything is better.  The pasta is perfect, usually freshly made and perfectly al dente, the wine tastes like magic, and if you have never tried Italian canned tuna in extra virgin olive oil you have never lived (in my humble opinion).  Even their ice cream (gelato) is beyond comparison and having been in Sorrento, my love affair with lemons (and Lemoncello) was thoroughly satisfied.

Luckily for my husband and I we did a tremendous amount of walking during our eight day visit so we kept working up an appetite for another meal, and I was able to try a lot more foods than I have ever before.  I ate mussels for the first time (not bad), a whole fish (which was thankfully "cleaned" for me shortly after it was served), enjoyed numerous desserts, more bread than I usually eat in a year, and only one not so great experience when I ordered "pesce fritto" and literally was served a plate of about 20 small, whole, fried fish, which my husband and I aptly named "the plate of death." It was hard to look at, but my husband lovingly took my plate, put it out of view and worked through it well enough to provide me with a decent meal.  Now if that isn't love, I don't know what is.

To be sure, we had a few extravagant meals, most notably for our anniversary night dinner, where the plates where small and artistically decorated with such offerings as grilled octopus, gluten free arugula (which they comically translate to "rocket") risotto, roasted quail (another first!), and more desserts and Prosecco than my husband and I could even finish.  But the most memorable meals, to be honest, were the simplest. Dishes I have made myself, and love, but something about being in Italy made them so much better. A few of these almost brought tears to my eyes after the first bite.  It was literally like tasting a bit of heaven.  Here are a sampling of my favorites:

Spaghetti with fresh tomato sauce*
From a winery on the slopes of Mt. Vesuvius.
The volcanic ash soil in which they grow the grapes for the wine and the tomatoes
for the sauce is so rich in nutrients that they are literally some of the best in the world.
This is not your "grandma's spaghetti" unless
she too lives on the slopes of Mt. Vesuvius ;)

Cacio e Pepe (a traditional Roman dish)
simply "cheese and pepper", made with fresh pasta, a little pasta
cooking water, extra virgin olive oil, Parmesan cheese and freshly ground
black pepper... often served in a bowl made of Parmesan cheese

Gnocchi with Tuna
Fresh gnocchi, fresh cherry tomatoes, tuna canned in olive oil, capers, basil
and more extra virgin olive oil. (I literally licked this plate clean, with bread of course!)

I am sure that eating it on a beach with my feet in volcanic ash sand made it taste even better. 

Vegetable and Cheese plates, with bread
a "light snack" while touring Rome

Pizza with Vegetables

in Sorrento Italy, one hour from Naples
(where I guess the pizza is even better!)

* I have to thank one person in particular for this meal, and for a very personal, informative, amazing tour to Mt. Vesuvius and Pompeii while I was visiting Sorrento.... he runs a private tour company that is worth every penny.  If you are ever in the Naples/Sorrento/Amalfi region you need to book at least one day with Rosato tours.

http://rosatoprivatetour.com

https://www.facebook.com/pages/Rosato-Private-Tour/175958529161353?fref=ts

Thai Sweet Potato Stew

Thai Sweet Potato Stew

It is definitely early Spring here in Pennsylvania, in the sense that it is pouring rain and cold outside. So although the birds are chirping and the sun (when it's showing) is higher in the sky, there is still snow on the ground and a chill in the air.  So why not warm up the house, and your soul, with this incredible sweet potato stew.  I saw a recipe like this in a magazine at my mom's house a few months ago, so I cut it out, rewrote it, changed a few things, and came up with this amazing masterpiece.  I honestly think it is one of my favorite dinners ever and I am so glad that I still have a large container of it waiting in the freezer for me to heat up later today. The ingredient list literally reads like a "top ten best foods" compilation and although the stew is relatively high in fat with both the coconut milk and peanut butter, it is the type that your body and your brain crave, so it leaves you satisfied, fulfilled and content with the knowledge that you just refueled your most precious resource with something delicious.

Vegan Noodle Bowl

Vegan Noodle Bowl

This is a meal that will leave you feeling so good inside and out.  Full of veggies and high protein tofu, it is so satisfying and rich that you will not even notice that there is no meat in it.  Trust me because my husband and my son LOVED it.  I saw a recipe similar to this in a magazine awhile ago and was intrigued by the amount of sesame oil used in the dressing.  Usually just the smallest amount in a stir fry adds so much flavor, but this called for a few tablespoons.  I was skeptical, but it totally works.  The rich, nutty flavor adds a layer of depth to the otherwise simple combination of whole grain buckwheat soba noodles and vegetables.  Even without the tofu it would be a satisfyingly indulgent meal.  The original recipe also called for shredded red cabbage and fresh edamame but I didn't have either on hand when I made my version.  You really can add whatever vegetables you prefer and even use regular spaghetti noodles instead.  It is all about the sauce, which combines the perfect ratio of sweet, salty and spicy to this healthy and hearty dish.

Split Pea and Lentil Soup

Split Pea and Lentil Soup

Nothing is better on a cold snowy day than a warm, delicious pot of soup bubbling away on the stove.  That is why a couple of days ago when I heard we were due to get over a foot of snow today, and my mom had just told me over the phone about a pea soup she had made over the weekend, I knew what I was going to plan for tonight's dinner. My mom never did get around to emailing me the recipe she used but she told me it had parsnips and rosemary in it which sounded good to me.  So yesterday when everyone was at the grocery store buying milk, bread and eggs, I was stocking up on my ingredients for tonight's healthy feast... (along with some milk, bread and eggs as well!)

Knowing that my husband is not a huge fan of pea soup and that a lot of people do add ham to it, I figured a little meat in it would probably make him and my son a bit happier.  But I am not a big fan of ham, or pork products in general, at least not when the flavor permeates an entire dish, so I figured why not just top the soup with some crumbled up, crispy turkey bacon.  My local store carries the healthier nitrate free variety and I figured it would be easy to fry up while the soup boils so I can garnish their bowls, and maybe mine, with as little or as much meat as we would like.  I also added in the parsnips and the rosemary as my mom's recipe suggested, and they definitely make the dish that much more flavorful.  Super easy and full of healthy nutrient rich vegetables, this soup will warm both your home and your body.

Roasted Vegetables and Tofu with Peanut Sauce

Roasted Vegetables and Tofu with Peanut Sauce

I love a good stir fry.  For the longest time I could never figure out how to make my own Asian inspired meals taste as good as the ones I would get in a restaurant, but with a few quality ingredients, combined in just the right way, I think I have cracked the code.  I have made peanut sauces in the past but usually they are way too thick and sticky and frankly, to "peanuty" for my taste.  This recipes fixes that by incorporating enough other ingredients so that the peanut taste is not overwhelming.

The other great thing about this dish, in addition to being full of nutrient dense organic vegetables, high protein organic tofu and fiber rich brown rice, is that it can all cook in one large pan (or two smaller ones).  The rice has to cook separately of course or you could use some you have left over from another meal. Or you could do what I sometimes do, and buy the packets of precooked plain brown rice (I even found an organic version at my local store).  I had never thought of roasting my tofu before but I saw it mentioned in a magazine recipe and figured it was worth a shot.  I usually pan fry it on the stove and the little bit of moisture that is always left in the tofu interacts with the oil and inevitably makes a giant splattering mess.  If nothing else, this method eliminates the stove top clean up and allows me time to make the sauce and prep the rice. Having everything cook together at one time, in one or two pans is so much better.

At first I wasn't sure that the tofu had cooked properly since the top still looked undone, but the bottom was definitely crispy and cooked to perfection.  If I remember next time or if you are picky about things cooking evenly you could definitely flip the pieces over halfway through cooking.  But this is definitely a simpler method of preparing tofu, that even my son loves, and will probably be how I make it from now on. Of course if you don't like tofu, as I know a lot of people don't, you could easily substitute organic chicken in this recipe or just increase the amount of edamame to provide more protein.  I am definitely looking forward to making this meal again soon and I rarely ever make the same thing twice!

Italian Beef Stew

Italian Beef Stew

On a snowy and freezing cold day like today, with time inevitably spent outside shoveling and plowing away half a foot of snow, it is nice to come back inside and smell a delicious dinner cooking all on its own.  I usually don't like cooking beef and thought about making this stew with just vegetables and beans, but the organic vegetables at the store yesterday were not very plentiful or fresh looking.  I only used a pound of organic stew meat, which cost me less than $5, so this dish is not only deliciously flavorful, but economical as well. It does take a bit of time to cook, with a few steps in the process, but the actual effort is pretty minimal. It will make your house smell amazing, while providing you and your family (and probably a few more people) with a nutritious, high protein, hearty meal.  Sure to warm you up when the temperature outside is anything but!