Health facts:
Calories: 235
Total fat: 6
Carbs: 23
Fiber: 4g
Cholesterol: 49
Sodium: 329
Ingredients;
2 Tbs honey
1 tps chili-garlic sauce
2 Tbs rice - wine vinegar
1 Tbs reduced sodium soy sauce
1 tps ginger
1/4 cup orange juice
2 Tbs Corn starch
4 tps peanut oil
Chicken
2 sweet bell (Red) peppers
8 oz snow peas
brown rice or udon noodles
Directions
Step 1: In a bowl whisk together: honey, chili garlic sauce, rice-wine vinegar, soy sauce, oj, corn starch and ginger
Step 2: Cut your chicken into small cubes, coat with peanut oil (olive oil works well too)
Step 3: Put oil in skillet and partially cook chicken and set it aside
Step 4: Heat 2 Tbs of peanut oil in skillet, add peppers and snow peas. Cook for about 3 min
Step 5: Add chicken and sauce, simmer until sauce thickens
Step 6: While sauce is simmering, prepare your rice
Step 7: Serve over rice and enjoy!
Tuesday, July 17, 2012
Tuesday, July 10, 2012
Summer veggie-ish potato salad
Health facts:
Calories: 163
Protein: 4
Fat: 9
Fiber: 2
Ingredients:
1lb small yellow potatoes
2 ears of corn (cooked!), or use frozen corn and thaw it if you dont want to wrestle with the ears
4 roma tomatoes (if you like tomatoes)
1/4 cup fresh basil leaves -or- 1 Tbs dried basil
1/4 cup olive oil
3 Tbs balsamic vinegar
1 Tbs (yes that is correct) chopped red onion
1/2 tps dijon style mustard
1/4 tps sugar
1/4 tps pepper
1/2 cup crumbled cheese of your choice
Directions:
Step 1: Prepare your potatoes by boiling them.....
Cut them how you want them cut, put them in a pot, add enough water so the potatoes are just barely covered, boil them till they are done (stick a fork in them, if they are soft GREAT, if not keep on boiling those potatoes!) When they are done drain them and cool them
Step 1 1/2: cook your ears of corn too!
Step 2: While potatoes / corn are boiling: combine olive oil, mustard, sugar, salt pepper, and onion in a sealable container or baggie. Shake the hell out of it and let it sit
Step 3: Cut your corn from the cob (no easy task for sure)
Step 4: Mix your potatoes, corn, basil and tomato in a biiig bowl
Step 5: Pour the dressing you made in step 2 all over it, mix it up and let it chill with some of the other food you got in the refrigerator till you want to eat it!
This recipe goes great with all summer dinners, hamburgers, hot dogs, chicken, steak.
It is especially good if you have picky eaters that wont go near anything with mayo (fat man), or if you are worried about the mayo being out in the sun all day at a picnic. It is a great change up!
Calories: 163
Protein: 4
Fat: 9
Fiber: 2
Ingredients:
1lb small yellow potatoes
2 ears of corn (cooked!), or use frozen corn and thaw it if you dont want to wrestle with the ears
4 roma tomatoes (if you like tomatoes)
1/4 cup fresh basil leaves -or- 1 Tbs dried basil
1/4 cup olive oil
3 Tbs balsamic vinegar
1 Tbs (yes that is correct) chopped red onion
1/2 tps dijon style mustard
1/4 tps sugar
1/4 tps pepper
1/2 cup crumbled cheese of your choice
Directions:
Step 1: Prepare your potatoes by boiling them.....
Cut them how you want them cut, put them in a pot, add enough water so the potatoes are just barely covered, boil them till they are done (stick a fork in them, if they are soft GREAT, if not keep on boiling those potatoes!) When they are done drain them and cool them
Step 1 1/2: cook your ears of corn too!
Step 2: While potatoes / corn are boiling: combine olive oil, mustard, sugar, salt pepper, and onion in a sealable container or baggie. Shake the hell out of it and let it sit
Step 3: Cut your corn from the cob (no easy task for sure)
Step 4: Mix your potatoes, corn, basil and tomato in a biiig bowl
Step 5: Pour the dressing you made in step 2 all over it, mix it up and let it chill with some of the other food you got in the refrigerator till you want to eat it!
This recipe goes great with all summer dinners, hamburgers, hot dogs, chicken, steak.
It is especially good if you have picky eaters that wont go near anything with mayo (fat man), or if you are worried about the mayo being out in the sun all day at a picnic. It is a great change up!
Saturday, July 7, 2012
Beef and Black Bean Wraps
Nutritional info! Note: This recipe is so easy, even fat man can make it!
Calories: 267
Sodium: 593
Fiber: 14
Fat: 10
Carbs: 27
Protein: 19
Ingredients:
1lb of beef
1/2 of a red onion (chopped)
2 Cloves of garlic
1 1/2 tps cumin
1 tps chili powder
1/2 tps ground coriander
1 can black beans, (dont forget to rinse them!)
1 large tomato, chopped
1/4 tps salt (optional: your food already has enough salt as it is! I skipped salt and it was fine)
1/4 tps pepper
Tortillas
Shredded lettuce
Shredded cheese
Salsa
How to put it together!
Step 1: brown your meat, onion & garlic
Step 2: Add cumin, chili powder & coriander (stir for approx 1 min)
Step 3: Stir in black beans, tomato, (salt), and pepper. Cover it and cook it for about 5 min, stir occasionally
Calories: 267
Sodium: 593
Fiber: 14
Fat: 10
Carbs: 27
Protein: 19
Ingredients:
1lb of beef
1/2 of a red onion (chopped)
2 Cloves of garlic
1 1/2 tps cumin
1 tps chili powder
1/2 tps ground coriander
1 can black beans, (dont forget to rinse them!)
1 large tomato, chopped
1/4 tps salt (optional: your food already has enough salt as it is! I skipped salt and it was fine)
1/4 tps pepper
Tortillas
Shredded lettuce
Shredded cheese
Salsa
How to put it together!
Step 1: brown your meat, onion & garlic
Step 2: Add cumin, chili powder & coriander (stir for approx 1 min)
Step 3: Stir in black beans, tomato, (salt), and pepper. Cover it and cook it for about 5 min, stir occasionally
Monday, July 2, 2012
"Ninja" Noodle Salad
On the plus side this is pretty easy to make. I helped make part of it, and probably could have made it all in a short period of time. It could easily be added to my recipe book along with Mac and Cheese and Fluff Sandwiches.
In theory this is really good. At first bite the noodles have a really good, interesting taste. The vegetables are a good additions and the peanuts are delicious. The problem with it is, there is just something missing from it. I am not sure whether it is the lack of meat or whether it's something else, but there was a moment during the middle of dinner when I thought to myself ... alright ... now what? I think some good beef or chicken would really go along well with it and make this from alright to really good.
As it is this is a great dish for a vegetarian but could be made a lot better for those of us who love dead animal for dinner. If you are reading this and have a family, I would strongly consider doubling the recipe, as it is a stretch for two as it is.
2.5 Stars (out of 5)
Pyramid Discord Dark IPA 2 Stars.
Cooking in the summer tip
On the go all the time? Is it wayyy to hot to even think about cooking?
Try making large amounts of food at one time to last you through the week! Pick one night a week and call it your cooking night. Cook large amounts of 2 different recipes that you want for the week and store them in the refrigerator.
Try making things that are quick and easy to throw in a to-go container and can be eaten hot or cold depending on what you feel. (make sure you use a glass container if you are going to heat it up, you dont want to get cancer from plastic chemicals!)
Making pasta salads with chicken or lots of veggies is a great way to get in a light dinner that isn't going to make you feel sick in this heat.
Or try throwing a bunch of ingredients into a crock pot all day, you dont have to cook and it makes a lot of food that you can easily heat up later.
This also works wonderfully if you are a lazy grad student like me! It gives me a night to relax and not do my homework. I can have a full dinner during class and I'm not running to the nasty money eating vending machine. It helps keep stress low if you eat properly and keep your body nourished and able to keep up with you. It also covers my bases and leaves food for my cooking impaired boyfriend to eat (so he isn't cooking rice and beans and making a HUGE mess).
Try making large amounts of food at one time to last you through the week! Pick one night a week and call it your cooking night. Cook large amounts of 2 different recipes that you want for the week and store them in the refrigerator.
Try making things that are quick and easy to throw in a to-go container and can be eaten hot or cold depending on what you feel. (make sure you use a glass container if you are going to heat it up, you dont want to get cancer from plastic chemicals!)
Making pasta salads with chicken or lots of veggies is a great way to get in a light dinner that isn't going to make you feel sick in this heat.
Or try throwing a bunch of ingredients into a crock pot all day, you dont have to cook and it makes a lot of food that you can easily heat up later.
This also works wonderfully if you are a lazy grad student like me! It gives me a night to relax and not do my homework. I can have a full dinner during class and I'm not running to the nasty money eating vending machine. It helps keep stress low if you eat properly and keep your body nourished and able to keep up with you. It also covers my bases and leaves food for my cooking impaired boyfriend to eat (so he isn't cooking rice and beans and making a HUGE mess).
"Ninja" Noodle Salad
Nutritional facts for all you health nuts:
243 Calories
213 mg Sodium
9 g Fat
35 g Carbs
5 g Sugar
4 g Fiber
Ingredients:
10 oz Udon noodles
4 oz pea pods / or frozen peas
2 Tbs sesame oil
1 Tbs peanut oil
2 Tbs (low sodium) soy sauce
2 Tbs rice wine vinegar (it is less acidic and healthier for you than white wine vinegar)
1/2 oz mushrooms (optional but handy if you are battling a cold), soak in warm water for 15 min then slice them
1 medium carrot, chopped
3/4 of a green onion, chopped
1 cup bean sprouts
2 Tbs of dry roasted peanuts
Optional: Add some Chicken or pork or serve with a bbq chicken or steak
Directons
Step 1: Cook your noodles according to the package, 30 sec before they are done, throw in the pea pods
Step 2: Mix sesame oil and peanut oil
Step 3: Mix soy sauce, rice wine vinegar, and 2 Tbs of the mixture above (you will need to whisk it quite a bit to get it all to mix together)
Step 4: Put your hot noodles in a bowl and mix the remaining oil mixture from step 2 into the noodles
Step 5: Add mushrooms, pea pods, carrots, onion and bean sprouts. Stir them in with the noodles
Step 6: Add the dressing from step 3, toss well, add your nuts!
Step 7: Enjoy hot or cold!
243 Calories
213 mg Sodium
9 g Fat
35 g Carbs
5 g Sugar
4 g Fiber
Ingredients:
10 oz Udon noodles
4 oz pea pods / or frozen peas
2 Tbs sesame oil
1 Tbs peanut oil
2 Tbs (low sodium) soy sauce
2 Tbs rice wine vinegar (it is less acidic and healthier for you than white wine vinegar)
1/2 oz mushrooms (optional but handy if you are battling a cold), soak in warm water for 15 min then slice them
1 medium carrot, chopped
3/4 of a green onion, chopped
1 cup bean sprouts
2 Tbs of dry roasted peanuts
Optional: Add some Chicken or pork or serve with a bbq chicken or steak
Directons
Step 1: Cook your noodles according to the package, 30 sec before they are done, throw in the pea pods
Step 2: Mix sesame oil and peanut oil
Step 3: Mix soy sauce, rice wine vinegar, and 2 Tbs of the mixture above (you will need to whisk it quite a bit to get it all to mix together)
Step 4: Put your hot noodles in a bowl and mix the remaining oil mixture from step 2 into the noodles
Step 5: Add mushrooms, pea pods, carrots, onion and bean sprouts. Stir them in with the noodles
Step 6: Add the dressing from step 3, toss well, add your nuts!
Step 7: Enjoy hot or cold!
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