Veggie Fried Ramen

Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution.  And we are unexpectedly enjoying it!  This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great).  My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value.  The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor.  Everyone is happy when this meatless dish pops up in the rotation!

INGREDIENTS:

• 
  2 green onions (I have omitted this ingredient and it turned out fine!)
  
• 2 large carrots, diced
• 2 colorful peppers, diced
• 1 cup of frozen peas
• 6 eggs
• 3-4 packages Ramen
• canola oil
• sesame oil
• soy sauce

DIRECTIONS:

1. Scramble eggs and cook in hot canola oil.  Move to a serving bowl.
2. In the same pan, heat additional canola oil and cook green onions, carrots and peppers.  Add peas after a few minutes and cook until all veggies are tender and hot.  Move to the serving bowl with the eggs.
3. Meanwhile, cook Ramen for 2 minutes in boiling water.  Drain.
4. Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute.  Add soy sauce to taste.  Transfer to the serving bowl; stir all ingredients together.

Difficulty: easy

Time: 20 minutes, total

Source: Modifications of several stir fry recipes

Ginger Shrimp and Veggies

As I began the new year, I decided to revamp some of my eating habits, which had most definitely gone down hill over the holiday season.  Being that ginger is my ingredient of choice these days, this veggie-filled recipe in my Better Homes and Gardens magazine caught my eye right away.  It did require me to get an ingredient that I don't usually have on hand - fish sauce - but the flavor addition is definitely worth it.  I have already made this recipe a few times and my family loves it.  A hint - use parchment paper on your sheet pan for easy clean up!

INGREDIENTS:

• 1 lb medium shrimp, peeled, deveined, and patted dry
• 3 carrots, bias sliced
• 3 c broccoli florets
• 1 c snow peas or sugar snap peas, trimmed
• 2 Tbsp canola oil*
• 2 Tbsp soy sauce*
• 1 Tbsp fish sauce*
• 1 Tbsp orange juice*
• 1 Tbsp grated fresh ginger*
• 2 cloves minced garlic*
• 1/4 tsp crushed red pepper*
• 1/4 tsp black pepper*

DIRECTIONS:

1. Preheat oven to 400 degrees F.  Spread shrimp, carrots, broccoli, and snow peas in a single layer on a large baking sheet.
2. In a small bowl, whisk the canola oil, soy sauce, fish sauce, orange juice, ginger, garlic, black pepper, and crushed red pepper.  Pour over shrimp and veggies, toss to coat. *NOTE: I like to have extra sauce, so I usually double the sauce. The ingredients listed here are for the original recipe.
3. Roast 10-15 minutes or until vegetables are crisp tender and shrimp is opaque.  Serve with orange slices and cilantro, if desired.

Difficulty: easy

Time: prep 15 minute, cooking 10-15 minutes

Source: Better Homes and Gardens Magazine, Dec 2018

Hoppin' John Soup

There are so many different traditions related to food on New Year's Day. In the area where we live, a common tradition is to have pork and sauerkraut for luck. This year, while perusing recipes online, I stumbled across a recipe for Hoppin' John soup, which is also supposed to be a lucky dish to eat on the first day of the New Year, but tends to be more of a southern tradition. I decided to give it a try as something different.  I have to admit that while it did look good, I was not anticipating it being a huge hit. Let me tell you, it was.  And I hope that this soup isn't meant to be eaten only on New Year's Day, because I plan to make it all year long.  I don't know that I have ever cooked anything with Black Eyed Peas (which are actually beans, not peas, so you can eat them, Dad, despite the fact that you won't go near green peas with a ten foot pole) and my experience with Collard Greens is very limited, but the flavor combination in this soup had my whole family going back for more.  As for the luck it is supposed to bring, so far so good!  Happy New Year, all!

INGREDIENTS:

• 1 small bunch (about 1 pound) collard greens
• 2 tablespoons olive oil
• 8 ounces smoked ham steak, cut into 1/4-inch cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium carrot, chopped (I used a handful of baby carrots because I was out of whole)
• 1 stalk celery, chopped
• 1/4 teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• 1 dried bay leaf
• One 15 1/2-ounce can black-eyed peas, drained and rinsed
• One 15-ounce can diced tomatoes, with juices
• 2 cups cooked brown rice (I used a packet)
• Dash of hot sauce, preferably Tabasco
• Dash of Worcestershire sauce
• Parmesan cheese, grated, for topping 

DIRECTIONS:

1. Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. 
2. Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften. 
3. Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce. 
4. Spoon into bowls, and sprinkle each bowl with Parmesan cheese. 

I wish this picture did it justice!

Difficulty: easy

Time: 15 minutes prep, about 40 minutes cooking

Source: adapted from www.tastebook.com

Beef Barley Soup (Slow Cooker)

So as June hits, we aren't generally thinking about soups, but considering that many people I know turned their furnaces on last night due to the unseasonably cold temperatures, maybe soup isn't such a bad idea.  And honestly, if you are a person who tends to put the slow cooker away for the summer, you may want to reconsider.  Load it up in the morning then play outside, go to the park, head to the pool, take a bike ride, go shopping...and when you return, dinner will be waiting for you without having to heat up the kitchen!

This recipe is a delicious, hearty one.  It will be the first thing I make when I get leeks in my CSA this summer.  If you have never cooked with leeks, now is the time...they have a wonderful mild flavor that you will love and are a perfect complement to the other flavors in this recipe.

INGREDIENTS:

• 1 1/2 lb lean beef stew meat, cut into 1/2 inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, quartered lengthwise and cut into 1/2 inch pieces
• 1 cup chopped onion
• 1 package (8 oz) sliced mushrooms
• 1 leek (white and pale green parts), halved and thinly sliced
• 2 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 bay leaf
• 5 cups beef broth (since a carton generally has 4 cups, I use a carton plus 1 cup water and 1 bullion cube)
• 2 cups frozen mixed vegetables, thawed
• 3/4 cup medium barley, rinsed

DIRECTIONS:

1. Season beef with salt and pepper and place in slow cooker.  Add carrots, onion, mushrooms, leek, Worcestershire sauce, soy sauce, bay leaf and beef broth.  Cover and cook on LOW for 6 hours.
2. Stir in thawed mixed vegetables and barley.  Cover and continue cooking on LOW 1-2 hours or until beef is fork-tender and barley is cooked.  Remove bay leaf before serving.

Difficulty: easy

Time: 15 minutes prep, 7-8 hours cook time.

Source: Adapted from The Slow Cooker Bible, a Crock Pot (R) book

Pasta e Fagioli (Olive Garden copycat)

For a person who has really never been that fond of soups, I have recently become obsessed.  Perhaps it is the bitter cold winter that we have been having, or perhaps I just realized that soups really aren't that hard to make (and they are very hard to mess up) and the homemade stuff is just SO GOOD!  Plus, you have total control over what goes in - how thick or thin you want it, how much salt you want, the veggies, the broth, the seasonings... I honestly don't know that I will ever buy a can of soup again.  This particular soup is supposed to be a copycat version of the Pasta e Fagioli at Olive Garden.  Personally, I cannot attest to how much it tastes like the restaurant version, as I have never had it there.  (Though, I would hazard a guess that this is better.)  But, I can say that my husband raved about it hours after dinner the first time I made it.  

INGREDIENTS:

• 1 cup ditalini pasta 
• 2 tablespoons olive oil, divided 
• 1 pound ground mild or spicy Italian sausage
• 3 cloves garlic, minced 
• 1 onion, diced 
• 3 carrots, peeled and diced 
• 2 stalks celery, diced 
• 3-4 cups chicken or beef broth (I use chicken stock)
• 1 (16-ounce) can tomato sauce 
• 1 (15-ounce) can diced tomatoes 
• 1 teaspoon dried basil 
• 1 teaspoon dried oregano 
• 3/4 teaspoon dried thyme 
• Salt and freshly ground black pepper, to taste 
• 1 (15-ounce) can red kidney beans, drained and rinsed 
• 1 (15-ounce) can great northern beans, drained and rinsed 

INSTRUCTIONS: 

1. Cook pasta according to package instructions; drain well and set aside. 
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside. 
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5 minutes. 
4. Whisk in 3 cups of broth, tomato sauce, diced tomatoes, basil, oregano, thyme, reserved Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 25-30 minutes. 
5. Stir in pasta and beans as well as an additional cup of broth (if a thinner soup is desired) and heat for an additional 5 minutes or until heated through.

Difficulty: medium to easy - just some chopping involved; nothing too hard

Time: about 45 minutes to 1 hour, not all of which is active time

Source:  Adapted from Cooking Classy 

Asian Turkey and Veggie Lettuce Wraps

My love affair with lettuce wraps began when I spent some time in South Korea in college.  While there, we would go to restaurants where the meat was cooked right at the table and was served with many wonderful Korean side dishes, rice, and leaves of greens.  It took me a bit to figure out the process, but through observation, I realized what to do - get the piece of lettuce, add some meat, some rice, some toppings and maybe some sauce, fold it all up and pop it in your mouth.  Amazing.  Ever since, I have loved lettuce wraps of all kinds.  This recipe is a very simple one, with the veggies and meat and sauce all cooked together so that there is only one final step at the table - fill the lettuce leaf  - and then enjoy!!

INGREDIENTS:

• ground turkey (~1.5 lb)
• carrot
• red pepper
• mushrooms
• green onion
• 1 cup (cooked) quinoa 
• 2 Tbs Hoisen Sauce
• 1/4 cup soy sauce
• Romaine lettuce leaves

DIRECTIONS:

1. Begin cooking quinoa. (I usually add 1 cup uncooked, rinsed quinoa to 2 cups of water, bring to a boil, cover and simmer for 15 minutes.  This makes much more than the recipe needs, but I always have a use for leftover quinoa.)
2. Finely dice veggies (or use a chopper), keeping mushrooms separate.
3. In a small amount of olive oil, saute carrot, red pepper, green onion until beginning to soften.  Add mushrooms and saute a few minutes more.  
4. Add 1/4 cup soy sauce to the veggies, allow to simmer for 5 minutes.  Transfer veggies to a bowl.
5. In same skillet, brown ground turkey.  Once browned, add cooked veggies and 2 Tbsp Hoisen Sauce; mix.  Add 1 cup cooked quinoa; mix well.
6. Serve wrapped in Romain leaves.

Difficulty: medium (the dicing)

Time: 35 minutes

Source: my kitchen experiments

Chicken and Egg Fried Rice

I received the April issue of Parents magazine mid-March and was excited to see an awesome selection of recipes to try.  This one was top on my list as something that I knew my kids would enjoy and since I have been making a lot of pasta dishes lately, it helped me get a bit of variety into the rotation.  I made a couple of slight changes to the recipe as it was written, and I was right - my kids devoured it.

INGREDIENTS:

• 4 eggs
• 1 tsp plus 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp canola oil
• 1/2 cup thinly sliced carrots
• 1 lb boneless skinless chicken thighs, cut into bite size pieces
• 2 cups cooked brown rice (I used an Uncle Ben's packet that took 90 seconds in the microwave)
• 1/2 cup sliced green onions

DIRECTIONS:

1. In a medium bowl, whisk together the eggs and 1 tsp of the soy sauce.  Set aside.
2. Heat canola oil in a large skillet over medium high.  Add carrots and cook 2 minutes.  Add chicken; cook and stir until chicken no longer pink - about 3 minutes.
3. Mix in rice and remaining soy sauce; cook and stir for about 2-4 minutes or until heated through.
4. Add green onions and then move chicken and rice mixture to one side of pan.  Pour sesame oil into the other side of the pan.  Allow to heat and then pour egg mixture in with the sesame oil.  Allow to cook without stirring until beginning to set; then stir gently until completely set.  Mix the eggs in with the rice and chicken.

Difficulty: easy to medium

Time: 25 minutes

Source: modified slightly from a recipe in Parents magazine, April 2014

Creamy Crockpot Tortellini Soup

I always thought that my family wasn't big on soup.  Recently, I realized the truth:  We/they aren't big on canned soup.  But if I make a batch of homemade potato soup in the slow cooker, for instance, that is another story.

Enter this tortellini soup...this amazing tortellini soup. Full of good stuff (like carrots and spinach) that blends so well with favorite flavors, this hearty soup is easy to make and has become my new favorite, for sure.  I guess we are soup people, after all!

INGREDIENTS:

• 24 oz jar spaghetti sauce 
• 2 cups water
• 1/4 cup diced onion (or 1 small)
• 3-4 garlic cloves, minced (or 2 tsp)
• 1/2 cup diced carrots (or 2 medium)
• 1lb ground beef, browned
• 4 cups of loosely packed fresh spinach leaves
• 4 cups beef broth (or 1 carton)
• 8 oz cream cheese, cut into 1 inch cubes
• 8 oz sliced fresh mushrooms
• 16 oz refrigerated or frozen cheese tortellini 

DIRECTIONS:

1. If using frozen tortellini, put bag in refrigerator to begin to thaw.  Combine all other ingredients in the slow-cooker.
2. Cook on LOW for 7 hours or HIGH for 5 hours.  (I have only cooked this recipe on the LOW setting, personally.)
3. Before adding tortellini, break up chunks of cream cheese with a whisk.  Stir in tortellini.  Cover and cook for 20-30 minutes until tender and hot.

Difficulty: easy
Time: ~20 minutes prep, 5.5 - 7.5 hours cooking
Source: http://www.familyfreshmeals.com

Savory Onion-Roasted Veggies

How is it possible that I like each new Gooseberry Patch cookbook better than the last?  I am not sure, but our latest giveaway, Weeknight Dinners, is absolutely fantastic.  Actually, in the time since Kelly and I were sent the cookbook to review, I have made so many of the recipes that I wasn't sure which to include here first!  After some thought, I decided to start with these amazing roasted veggies, because this is a recipe that I have come back to multiple times already.  It makes a perfect side dish, as the potatoes and veggies are both included.  I have served this side with pulled pork sandwiches, sloppy joes, steak, and chicken and have loved it with every pairing.  I love these veggies so much that I have been known to eat them cold out of the fridge as a snack the next day!

As for the book, this is a must have for busy families. It is divided into chapters that make meal prep simple: Meatless Mondays, Tex-Mex Tuesday, Italian Night Wednesday, Comfort Food Thursday, and Just for Fun Friday. Nearly all of the meals are quick and easy, and there is a huge variety in each chapter, including slow cooker recipes, desserts, soups, and more.  From the Meatless Monday chapter, I highly recommend the Spinach Stuffed Shells in addition to this recipe.  I also can't wait to share with you a recipe from the Just for Fun Friday chapter called "Stir Crazy Cake" - a cake from scratch that is mixed right in the pan!

We are sorry but the giveaway for this post has ended.

INGREDIENTS:

• 1.35-oz package onion soup mix
• 1 lb. potatoes, quartered or cubed
• 16-oz package baby carrots
• 1 red pepper, cut into chunks
• 1/3 cup olive oil
• juice of 1/2 lemon (I used 1-1/2 Tbsp)
• 2 Tbsp. fresh parsley, chopped
• garlic powder, salt, and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 degrees.  Spray a baking sheet with non-stick vegetable spray.
2. Combine all ingredients in a large bowl; toss to coat vegetables well.  Spread mixture evenly on baking sheet.
3. Bake for 40 minutes, stirring every 10 minutes or until potatoes are tender and other vegetables are golden and caramelized.

Difficulty: easy

Time: 5-10 minutes prep, 40 minutes to bake

Source: Gooseberry Patch's Weeknight Dinners, Copyright 2012

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Carrot and Couscous Salad

I tend to go with the basics when it comes to side dishes...rice, mashed or baked potatoes, even rice-a-roni or pierogies, and lately, quinoa.  But, sometimes the same-old, same-old gets a bit...well, old.  When I am in the mood for a side dish that's a little different, this one fits the bill perfectly.  It is super easy to make and seems to really hit the spot for spring and summer, as it is nice and light and a little bit sweet.  My kids love it because of the raisins, and I love that they hardly realize that there are shredded carrots in it, as well.  Buying pre-shredded carrots would cut the time down on this recipe quite a bit, but I like mine finely shredded so I take the time to do it myself.  This delicious side is all you need next to some simply prepared chicken, steak, or pork.  It even makes plenty for leftovers...Yum!

INGREDIENTS:

• 1 1/2 cups couscous
• 1 1/2 cups water
• 4-5 carrots, shredded
• 1/4 c olive oil
• juice of one lemon
• 3 T orange juice
• 3/4 cup of raisins
• a sprinkle of cumin 
• salt and pepper to taste

DIRECTIONS:

1. Boil water, add couscous.  Remove from heat, cover, and let sit for about 10 minutes.
2. In a large bowl, mix shredded carrots with the juice of one lemon, the orange juice, olive oil, whatever amount of cumin you would like (I just sprinkle the top), and salt and pepper.
3. Add fluffed (and drained, if necessary) couscous to the carrots along with the raisins.  Toss well and serve.

NOTE:  The original recipe did not have all of the measurements listed; this is the ratio of ingredients that we found we liked, but you may like more or less of something...feel free to experiment!

Click on picture to enlarge

Difficulty: Very easy
Time:  With pre-shredded carrots, this takes about 15-20 minutes.  If you shred the carrots yourself, expect it to take longer, especially if you like them as finely as I do.
Source: Mark Bittman's Kitchen Express, which was a much-appreciated gift to me from one of my best friends

Honey Ginger Carrots

My kids love to eat carrots. We usually just eat them raw and only have them as an "official" side dish on holidays when my grandmother prepares them. Christmas carrots must have a cup of sugar and butter in them; I tried to make a healthier version for my family. These carrots were perfect. The lemon juice gives a wonderful fresh taste.

INGREDIENTS:

• 1 pound carrots, sliced
• 1/4 cup butter
• 2 1/2 T honey
• 1 pinch of ground ginger
• 1 T lemon juice (I used the juice from a small lemon)

DIRECTIONS:

1. Boil water. Add carrots. Cook about 5 minutes (you may cook longer but we like ours to be crunchy)
2. In a skillet, melt butter with honey. Stir in ginger and lemon juice.
3. Stir in carrots. Heat through.

Difficulty: Easy

Time:15 minutes

Source: I found this pinned from Allrecipes.com