Spicey Noodles

Ingredients:
1/2 package dried soba noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 cup shelled edamame
1 cup grated carrots
4 sliced green onions
1 red bell pepper

Directions:
Cook the noodles according to the package instructions, drain and rinse.

While the noodles are cooking, in a small saucepan over low heat, whisk the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger together until the peanut butter melts and the dressing is smooth.

In a large bowl combine the noodles and dressing, toss until evenly coated. Add the edamame, carrots, red bell pepper and green onions. Garnish with toasted sesame seeds if desired. Serve at room temperature or chilled.

“Fried” Chicken

Ingredients:
4 skinless, boneless chicken breasts, about 6 ounces each
Salt and pepper
2 cups buttermilk (optional)
1 cup all-purpose flour
Pinch of cayenne
2 eggs
2 cups fresh bread crumbs, from a French or Italian loaf

Directions:
Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).

Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.

Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.

Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil — it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes.

Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.

Green Goddess Dressing(s)

Option 1
Ingredients:
2 handfuls fresh tarragon leaves
1 handful fresh parsley leaves
1 small garlic clove
1 green onion , tips removed
1/8 cup olive oil
4 tbsp white wine vinegar
2 tbsp veganaise (or mayonaise)
Salt to taste, start with 2 large pinches

Option 2
Ingredients:

1 large handful fresh basil leaves
1 large handful fresh parsley leaves
½ cup chives
2 dill sprigs
1 tbsp honey
3 tbsp olive oil
Juice from ½ lemon
2 tbsp champagne or white wine vinegar
¼ cup water
2 tbsp veganaise
½ ripe avocado
Salt to taste

*Stores in fridge for up to 1 week

Tahini Dressing

Ingredients:
1 tablespoon tahini
2 tablespoons warm water
Juice of 1 lemon
2 cloves garlic, grated or finely minced (I like to use a microplane to grate the garlic so that it mixes smoothly into the dressing)
½ teaspoon smoked paprika
1 pinch cayenne pepper
1 tablespoon extra virgin olive oil
Salt
Fresh Ground Pepper

Directions:

In a medium bowl, whisk together the tahini and warm water until smooth. Add the lemon juice, garlic, smoked paprika, cayenne and olive oil to the tahini and whisk until well combined. Season with salt and fresh ground pepper to taste.

Turkey Meatballs

Ingredients
1 large egg
1 pound 97-98% lean ground turkey
1 pound 92-93% lean ground turkey
2/3 cup (40g) Panko
3 Tablespoons (45ml) olive oil
1/4 cup (22g) grated parmesan cheese
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large onion sweet onion, sliced
two 28-ounce cans crushed tomatoes
chopped fresh basil for serving, optional

Directions
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball.

Place all rolled meatballs on a large baking sheet.

Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.

Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step – read above for why. Layer the meatballs into the crockpot as you’re browning each batch.

Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.

Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

Make ahead tip/freezing: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to crockpot and cook as directed. OR you may fully prepare 1 day in advance, refrigerate, then cook in the crockpot on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.

Note: I cut this in half

Butternut Squash, Kale, and Quinoa Stew

Ingredients
2 tablespoons olive oil
1 large onion, diced
2 cups cubed butternut squash
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon red chile flakes
½ teaspoon smoked paprika
1 tablespoon white wine vinegar
1 (14.5 ounce) can diced tomatoes
4 cups (32 ounces) vegetable broth
½ cup dry quinoa
2 to 3 cups chopped kale
Sea salt and freshly ground black pepper

Directions

Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.

Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa.

Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.

When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.

from Love & Lemons blog

Toddler Muffins

Ingredients
1 cup brown sugar
⅓ cup of plain or vanilla yogurt (heaping)
⅓ cup unsweetened applesauce
¼ cup butter, softened
3 eggs
1 cup pumpkin puree
1 cup finely shredded carrots (about 2 medium carrots) or 1 zucchini (shredded)
2-3 very ripe bananas, smashed (the riper the better)
1 cup quick oats
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
2 tsp baking soda
2½ tsp cinnamon
⅛ tsp nutmeg

Instructions
Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
Remove from pans and cool on cooling rack.

Lemon Cookies

Ingredients
¾ cup (1 1/2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
2 large egg yolks
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
2 cups all-purpose flour
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest

Directions

With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

To wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label. Tie a bow with extra-wide ribbon to hide any glue remnants. Note: If nut allergies are a concern, use a coffee can instead.

To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

Rice and Arugula Salad

Ingredients:
For the Lemon Dressing
juice of one orange
juice of one lemon
⅓ cup olive oil
salt and pepper to taste
agave or honey to taste (optional)
For the Salad
about 4-5 cups arugula, spinach, or a greens blend
about 2 cups cooked wild rice
about 2 cups chopped mangos
½ cup almonds
½ cup dried cranberries
½ cup sliced red onions

Combine dressing ingredients. Pour over salad ingredients.

Adapted from: http://pinchofyum.com/thanksgiving-salad-wild-rice-lemon-dressing