Dijon Chicken with Peanuts



I've had this recipe for years.  I like it because it brings different flavors to the standard "stir-fry",  yet it is very simple, healthy and easy to prepare for your family.   I like it best served over short-grain brown rice.  My Costco carries the rice, and you can also find it at Sprouts, or maybe Fry's Marketplace.   Enjoy! 

Dijon Chicken with Peanuts



2 C fresh stir-fry vegetables (your choice-- this time I used carrots, broccoli and celery)

5 tsp peanut oil

1 pound boneless chicken breast, cut into thin strips (across the grain)

1/4 c dijon or country dijon mustard

2 Tbs white wine or chicken broth

1/4 tsp cornstarch

3 Tbs chopped dry roasted unsalted peanuts

Cook chicken in 3 teaspons of peanut oil,  in a hot skillet over medium-high heat until done.  Remove from pan; keep warm. 

Cook vegetables in 2 teaspoons of oil in the same skillet over medium-high heat until tender crisp. Remove from pan; keep warm.

Blend mustard,  wine (or broth) and cornstarch; add to skillet. Cook and stir over medium-high heat until mixture thickens and boils. Return chicken and vegetables to pan; heat through. Stir in peanuts.

Serve over short grain brown rice.

Whole Wheat Pancakes

 Love these pancakes!  Too many times whole wheat pancakes are dense as a brick, or require a large amount of fat to soften up the bite... not these!  These are light and fluffly as can be and still 100% whole wheat.  A family favorite!
Whole grains for breakfast are a must for us!  We can't start our day without that good boost of fiber, proteins, nutrients and minerals found in all natural whole grains like wheat and oats.  Serve these with fresh fruit and a glass of milk and you've got a great breakfast meal!  My kids prefer topping them with homemade freezer jam. 

Whole Wheat Pancakes

1 1/2 C whole wheat flour ( fresh ground is best!)
2 1/2 tsp baking powder
1 Tbs brown sugar
1/2 tsp salt
2 eggs (separated)
1 1/2 C milk
3 T canola oil (divided)

In a large bowl:   Mix flour, baking powder, sugar, and salt. 
In a 4-cup measure: Mix milk, egg yolks, and 2 tablespoons of the oil.
In a separate small metal bowl:  Beat the egg whites, gradually adding 1 tablespoon of oil.  Beat until stiff and glossy.

Add milk mixture to flour mixture, stir until wet (do not overmix). Fold in the egg whites.  Cook pancakes on a hot griddle. Yum!

Grinding Wheat: When I make these pancakes, I start with fresh ground whole wheat flour, ground that morning. If you have a grinder... It really doesn't take long to throw the grains in and push a button to have fresh flour. Fresh ground wheat offers supperior taste, and has more naturally occurring vitamins and nutrients than store bought whole wheat flour. I prefer hard red winter wheat in my pancakes for that sweet grainy flavor, but if you want an even "lighter" whole wheat pancake, try using white wheat flour. If you don't have a grinder... I think the pancakes are still worth trying with store bought whole wheat flour. Give it a try!

Coconut Milk Soup

This is a very TASTY soup.  Lime, cilantro, ginger, shrimp and chicken in a coconut milk broth, with a touch of chili paste to spice it up a bit...   served over a scoop of delicate jasmine rice.  The flavor combination in this soup is amazing!   Who would suspect that such a quick and easy soup could offer such rich and complex flavors?    After dinner my husband said...  "I feel like I just ate at a really nice restaurant!"  Next time I'll make this with short grain brown rice.

Note:  You can use all raw shrimp in this recipe, which makes it VERY easy (I used Walmart's frozen raw shrimp), or you can  make it with just chicken.  I like to use a combination of both.

Grocery store tip:  Coconut milk can be found in the Asian food aisle of the grocery store. As I've said before... I love coconut milk in soups, stir-fry's, cakes, and rice.  It's great to have on hand!   The chili paste and fish sauce can be found in the Asian aisle too, and are also good ingredients to keep on hand for a variety of Asian inspired dishes.  Light coconut milk can be found at most grocery stores, but my Walmart does not carry it.

Coconut Milk Soup

• 2 Tbs chopped peeled fresh ginger
• 1 teaspoon fish sauce
• 4 cloves garlic, minced
• 1 1/2 teaspoons grated lime rind
• 3/4 teaspoon chile paste with garlic
• 9 ounces medium shrimp, peeled and deveined
• 2 cups diced potatoes
• 2 raw chicken breasts, cut into bite sized pieces
• 6 cups less-sodium chicken broth
• 2 1/4 cup light coconut milk
• 2-3 Tbs chopped green onions
• 2 Tbs teaspoons chopped fresh cilantro
• 3 teaspoon fresh lime juice (or juice of 1 whole lime)
• hot cooked jasmine rice

Combine the first 9 ingredients in large saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until potatoes are tender.

Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.

Guacamole

From the beloved avocado and in honor of Cinco de Mayo...

This guacamole recipe comes from Chef Jeff Smedstad of the Elote Cafe in Sedona, AZ.  Great food and great recipes!  Eat there next time you're in Sedona and you won't be disappointed!! 


Guacamole
3 medium ripe avocados
1/4 cup finely diced onion
1 jalepeno, stemmed and finely diced
juice of half a lime
2 Tbs chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
garnish: chopped tomato, queso fresco, and radishes

Add all ingredients and roughly mash together.  Top with garnishes and serve with tortilla chips.

Simply Grilled Corn-on-the-Cob

This is as the name implies.... simple.  Really, if you have fresh corn that is in season... you don't need to add anything to it. Just enjoy the fresh sweet taste that nature provides! 

To make:  Preheat grill to med-low.  Trim ends of corn with a knife, and peel off some of the outer pieces of the husk, making sure not to expose the kernals.  Place corn on grill and cook slowly.  Rotate as needed-- atleast once.   The corn will steam inside the husks, and may turn golden in spots.   You will smell the browning husks when it is ready.  Enjoy!  Eat it plain or add some butter, salt & pepper.



If you want to doll it up, drizzel it with Crema Mexicana and then sprinkle it with chipotle chile powder, salt and fresh ground pepper.  Squeeze some lime over the top if desired.

Pasta with Chicken, Asparagus, and Bacon

This is a great "one-dish" family-friendly pasta meal perfect for a week-night's dinner. Comfort pasta at its best: light, flavorful and bright... and ofcourse quick and easy to pull off too. Everyone is bound to enjoy it. In fact when my 4-year old saw these pictures the next day, she said "Oh I like that kind of stuff!!!" Think of it as glorified mac-n-cheese.  The only change that needs to be made to this recipe is to use whole wheat pasta.  When looking for a whole wheat pasta at the grocery store, read the ingredient label, the only ingrediant that should be in whole wheat pasta is 100% durum whole wheat flour.  It is pretty easy to find, even walmart carries it in the "Ronzoni" brand.

Pasta with Chicken, Asparagus, and Bacon

whole wheat pasta (about 2/3 of a box) (any shape will do)
2 slices applewood-smoked bacon (or 5 slices turkey bacon)

1 tsp minced garlic
1 1/2 Tbs flour

1 1/2 C milk (1%)
2/3 c grated Parmigiano-Reggiano Cheese (I buy it at costco)
1/2 tsp salt
1/2 tsp black pepper
2 small grilled chicken breasts, cut into bite size pieces
1 pound asparagus, cut into 1 1/2 inch pieces

1. Cook pasta according to package directions. Add asparagus pieces to pasta water during the last 3-4 minutes. Drain. Set Aside.

2. While pasta is cooking, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. GRADUALLY, add milk stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt, hot pasta, asparagus and chicken, toss well to combine. Sprinkle with bacon and pepper.

Note: If your sauce gets to thick, just thin it with some added milk. Also, if asparagus is not in season, try substituting broccoli.

My game plan: 1. Season the chicken breast (with salt, peper and garlic) and put it on the hot grill. While it's grilling, get the pasta and asparagus going. While the pasta and asparagus are cooking, make the sauce starting with the bacon. If you do it this way, your meal will be ready in no more than 15-20 minutes! Don't forget to check on the chicken! Sometimes it also helps to have all and any chopping done before the cooking begans.

You can buy this delicious high-quality cheese at Costco.

Serving suggestion:  Serve this as a quick all-in-one meal or serve it with a green spinach salad some garlic bread.

Szechuan Green Beans with Ground Turkey

I didn't get a picture of tonight's dinner... my husband was working late and between after-school activites, kid's homework and piano practice, a birthday party, dinner and bed time routines... I just didn't take the opportunity. I decided to include the recipe anyway, because it works on crazy nights like this! And who doesn't need more quick, easy and healthy recipes for those hectic nights? Maybe I'll get a picture next time.

If you cook chinese or asian inspired dishes now and then, you proably have all the ingredients for this recipe on hand (minus the fresh beans and turkey). If you don't, it's time to stock up your chinese pantry! A well-stocked chinese pantry opens up your "crazy night" dinner possibilities to incude a whole new plethora of quick and easy recipes!

Boutiful Baskets note: This is a great way to use all of those green beans that came in the basket this week.

If you (or your kids) are sensitive to spicy foods, you can decrease the amount of chile paste in the recipe.


Szechuan Green Beans with Ground Turkey
(adapted from Cooking Light)

Yield: 8 servings (serving size: 1 cup turkey mixture and 1/2 cup rice)

1 pound lean ground turkey (I use 93/7 white meat ground turkey)
2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoon peanut oil
5 cups (1-inch) cut green beans
2 teaspoon minced or pressed fresh garlic
1/4 cup hoisin sauce
2 teaspoon sugar
1 1/2 teaspoons red chili paste
4 teaspoons low-sodium soy sauce
4 cups hot cooked short grain brown rice (you can buy this at Sprouts or Fry's Marketplace in bulk)

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add turkey mixture. Crumble with spatula and cook until about half way done. Add beans, and garlic; cook 3 minutes or until turkey loses its pink color entirely. If beans need more time to cook, cover and cook for a few more minutes.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

For variety, try adding peanuts.

Homemade Chicken Noodle Soup

Everybody loves chicken noodle soup. It's made of humble ingredients like carrots, onions, celery, and chicken, yet there is no other food more deserving of it's fame. It is also the ultimate comfort food. So when my little girl was feeling ill and in need of some comforting, I simmered up a pot of this delicious soup! When she felt better and returned to school, she had only one request.... that I pack some in a thermos for her school lunch!  I now make this with fresh ground whole wheat flour, made from hard white winter wheat.


Homemade Chicken Noodle Soup:

1 tsp canola oil
3/4 cup chopped onion
2 cloves of garlic, diced or pressed
1 1/2 cups of sliced carrots
3 stalks of celery, chopped
8 cups chicken stock (best if homemade but store bought will do- if using store broth, use low sodium)
2 tsp chicken base (bouillon paste) (if using store bought broth- use only 1 tsp and also add 1-2 cups of water if needed)
1 bay leaf
2 teaspons fresh thyme (or 1/2 tspt dried)
Salt and Pepper (no salt necessary if using store bought broth)
1 1/2 cups cooked chopped chicken (you can easily get cooked chicken breast by boiling 2-3 breasts in the 8 cups of stock/broth first)

Saute onions in oil for 4 minutes or until soft. Add garlic and cook for 45 seconds stirring constantly. Add broth and the remaineder of the ingredients. Cook over medium low heat for 1-2 hours.

Noodles:
2 Cups flour
3/4 teaspoon salt
1 egg
1/4-1/3 cup of milk.

Combine the flour, salt, egg and milk. Mix until it forms a sticky ball. Flour a work surface and roll out the dough to 1/8 inch thickness. Cut noodles with a pizza cutter to desired length and width. Add the noodles a few at a time to the simmering soup. Be sure to keep them separated while adding them until they are cooked. They only take about 30 seconds to cook.

If you haven't made noodles before don't let it scare you. Anyone can do it and it really is a sinch. You just mix 4 ingredients together, roll it out, cut it into noodles, then add it to the soup.

Pasta with Red Peppers, Sausage and Olives

Mmmmm.... In this recipe, a short list of flavor-rich ingredients come together to create a quick and easy week-night meal that everyone is bound to enjoy. My husband was pleasantly surprised with the delightful flavor upon his first bite and my girls gobbled up everything but the red peppers (someday they will enjoy that nutrient-rich sweet-peppery flavor!). Serve it with some fresh-cut fruit, a green salad or a steamed green vegetable on the side.  Now that whole wheat pasta is so available at our grocery stores, I don't use white pasta any more at all.   Finally got my husband switched over!  Yay!



I must admit, I have not always been a fan of sausage. My rule has been that.... I don't cook with it, I don't eat it for breakfast, and if I find it on my pizza, I quickly discard it -- offended that it was even there in the first place.

I like rich flavors and spice, so what's my problem? GREASE. I hate that greasy mouth-feel. You know, when your whole mouth gets coated with the stuff, like a messy lubricant, and you can't really enjoy the true flavors that the food has to offer? It makes me feel like a sloppy eater. Not to mention all those saturated fats your consuming.

Lately I have experimented with lean turkey sausage-- it's spicy and flavorful, yet it doesn't have so much grease! Use it choosingly and it can thoroughly boost the flavor of a dish. It has been a hit for me in soups with white beans and swiss chard and... well.... this pasta dish.



Pasta with Red Peppers, Sausage, and Olives
(adapted from Cooking Light)
Yield: 4 servings (serving size: 1 1/2 cups)

8 ounces uncooked medium short pasta (use whole wheat)
1 teaspoon olive oil
3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
1/2 teaspoon salt, divided
8 ounces turkey (or chicken) Italian sausage
1 teaspoon dried oregano
1 garlic clove, minced
1 cup canned white beans, drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup sliced pitted kalamata olives
1/4 teaspoon freshly ground black pepper

Cook the pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, white beans, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Note: To boost the nutritional profile, add the whole can of beans and use whole wheat pasta. Wilted spinach would also be a good addition.