Soba Noodle Fun

I was feeling lazy last night so I decided to try something simple and tasty. This dish was just that and... with a little Morning Star "chicken" strips I added a little more protein and made this side dish into a main attraction. I absolutely love soba noodles for everything Asian inspired...especially soups (if you are looking for an amazing soba noodle soup in NYC try out Deli Marche, they have an awesome soba noodle bowl that is full of steamed veggies and tofu)

If you are feeling lazy tonight and have two hours to chill the noodles try this out...you won't be disappointed.
Ingredients:
Serves 4
1 package (8 oz) uncooked udon or soba (buckwheat) noodles
2 cups frozen organic cut green beans (from 16-oz bag), thawed
1 tablespoon peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar or cider vinegar
2 teaspoons honey
2 teaspoons hot chili paste with garlic
1/3 cup water

Directions:

• Cook noodles as directed on package, adding green beans for the last 4 minutes of cook time. Rinse with cold water; drain.
• In microwavable bowl, mix remaining ingredients; microwave uncovered on High 15 to 20 seconds or until softened. Beat sauce with wire whisk until smooth.
• In large bowl, toss green beans and cooked noodles with sauce. Refrigerate at least 2 hours before serving.

Nutritional Information:

Per Serving: Calories 260 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 480mg; Total Carbohydrate 48g (Dietary Fiber 6g, Sugars 6g); Protein 10g

Louisiana Greens and “Sausage”

I have been extremely busy lately! Trying to find a job has turned out to be more difficult than I originally thought. I am sorry I haven't updated as much as I should but I have lost track of time. With all the stress of trying to find a job and getting ready to move to New York I have decided to take another trip home to San Diego for a little more relaxation and rest.

Anyways back to the food, this recipe is different and tasty! I was a little hesitant when I first saw this recipe but after trying it I was pleasantly surprised. It has a ton of flavor without all the calories. I hope that you will all enjoy this southern cooking as much as we did this weekend!

Ingredients:
Serves 6

2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 medium-sized onion, coarsely chopped
1 14-oz. bulk-style soy “sausage”
16 oz. mixed greens, such as mustard, collard, turnip and spinach
2 1/2 Tbs. red wine vinegar
1/3 cup white wine or vegetable stock
2 cups vegetarian “chicken” stock, boiling
3/4 cup tomato sauce
1/2 Tbs. dried thyme

DIRECTIONS

• Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon.
• Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down.
• Add vinegar, wine, stock and tomato sauce. Reduce heat to low.
• Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally.

Nutritional Information:
Per Serving: Calories 155, Protein 13g, Total fat 2g, Carbs 20g, Sodium 392mg, Fiber 5g, Sugars 5g

Bok Choy with Chinese Mushrooms

This recipe is very tasty! I found it in my favorite cooking magazine Vegetarian Times. If you are in the mood for Chinese food but don't want all the calories trying cooking this up for a special someone. It's fast, easy, and delicious!!



INGREDIENTS:
Serves 2
8 dried Chinese black mushrooms
1 cup low-sodium vegetable broth
1 tsp. low-sodium soy sauce
1 Tbs. canola oil
1 lb. baby bok choy (about 4 bunches), halved
1 clove garlic, minced (about 1 tsp.)
1 tsp. sugar
1 medium red bell pepper, cut into 1-inch dice (about 1 cup)

DIRECTIONS:

• Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, and soak 30 minutes to soften. Drain, reserving soaking liquid. Add soy sauce to soaking liquid, and set aside.
• Remove and discard mushroom stems. Cut caps into 1/4-inch slices.
• Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute.
• Add reserved mushroom liquid, mushrooms, garlic and sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender.
• Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

NUTRITIONAL INFORMATION:
Per SERVING:
Calories: 166, Protein:6g, Total fat: 8g, Carbs: 24g, Sodium: 432mg, Fiber: 6g, Sugars: 8g

With only 166 calories this meal is satisfying without all of the calories. It only took me about 15 minutes to cook it after the 30 minutes of soaking. You can use that 30 minutes to do something nice for yourself....maybe a nice relaxing bubble bath, or enjoying your favorite sitcom! I enjoy those little moments to myself because they are very rare and far between! So grab your fork and dig in!