Sweet Sesame Noodles with Chicken and Broccoli, ZUCCHINI PARMESAN CRISPS,+ Blueberry Coffeecake with Almond Streusel

Sweet Sesame Noodles with Chicken and Broccoli
via: Cooking Light Magazine, June 2014, modified

1 (8-ounce) package uncooked soba *(I used Udon Noodles from Trader Joe's or World market)
1 (8-ounce) package broccoli florets
*(8 oz. Brussel Sprouts, sliced thinly)
Olive Oil
2 (6-ounce) skinless, boneless chicken breast halves *(I cubed the chicken to make it cook faster)
2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons lower-sodium soy sauce
1 tablespoon creamy peanut butter *(I used almond butter, I don't think it made any difference, it is just what I had on hand)
2 teaspoons toasted sesame seeds, divided
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1 garlic clove, minced
3 green onions, chopped *(omitted)

Preparation

Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper, and garlic in a measuring cup or bowl, stirring with a whisk.

In another pan, place about 1/2" of water and heat until it is boiling. Add broccoli and brussel sprouts to pan; steam until they are done. I added a small bit of sesame seed oil as they steamed. Remove to a plate or bowl.

Bring a large saucepan of water to a boil. Add soba; cook 2 minutes, or until al dente.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Saute chicken until done. Add in the veggies and reheat just a bit.

Stir in the sauce and heat until combined. Sprinkle with remaining 1 teaspoon sesame seeds and green onions.

Serve noodles in a separate bowl.

Kate Parham, Cooking Light
JUNE 2014

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ZUCCHINI PARMESAN CRISPS
via: Damn Delicious

1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.

* I think these are wonderful, but a bit time intensive.

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Blueberry Coffeecake with Almond Streusel
via: Cooking Light Magazine


(I have not actually made this one, yet. I wanted to post it here so that I don't forget to try it.)

9 ounces unbleached all-purpose flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons sliced almonds
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup nonfat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cooking spray

1. Preheat oven to 375°.
2. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.
3. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
4. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
5. Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Ruth Cousineau, Cooking Light
JUNE 2014

Coconut Cream Pie + Pasta Salad with Grilled Veggies and Fresh Mozzarella

Coconut Cream Pie

1 1/2 cup Coconut Cream (1 large can)
1 1/2 cup Heavy Whipping Cream
3 Egg Yolks (in addition to the ones above)
3/4 cup Sugar
1 tea. Vanilla Extract
1/3 cup Corn Starch (dissolved in a small bit of cold water)
1 cup Coconut, shredded & sweetened

1 Pie Shell, baked and cooled
1 1/2 cup Heavy Whipping Cream, whipped until soft peaks form, add a small bit of sugar (1/2 cup or so, to taste)

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Be sure to watch it closely as it burned quickly.

In a medium saucepan, combine the coconut cream, heavy whipping cream, eggs, sugar,and mix well. Bring to a boil over low heat, stirring constantly using a wooden spoon and stirring in one direction only. This can be a slow process, so be prepared to be patient. Just as it begins to boil, turn off the heat. Add in the corn starch and continue to stir until thickened. Turn the heat back on low, if needed.

Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Fill the pie crust with the custard. Reserve the remaining coconut to top the pie.

Top the custard with the whipped cream. Sprinkle the roasted coconut onto the top of the pie and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

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Pasta Salad with Grilled Veggies and Fresh Mozzarella

Fun Pasta, cooked

Red, Yellow and/or Orange Peppers, cut into strips
2 crown Broccoli, trimmed into bite size pieces
1 cup Grape Tomatoes
Olive Oil

1-2 handfuls of Spinach, torn into bite size pieces
Fresh Mozzarella Balls, cut into bite size pieces
Kalamata Olives, pitted
Balsamic Vinegar

Preheat the grill.

Toss the peppers with olive oil to coat them. In another bowl toss the grape tomatoes and broccoli with more olive oil. Grill the peppers in a grilling basket. Once they begin getting soft and a bit caramelized. Place this back in the bowl. Add in the broccoli and tomatoes to grill them for a few minutes.

Add all of the grilled veggies to the cooked pasta. Add in the spinach, cheese and olives. Add a enough balsamic vinegar to coat the pasta salad lightly. Taste and adjust as needed. You may want to add salt and pepper.

Easiest Pasta and Broccoli Recipe

Easiest Pasta and Broccoli Recipe
via: Skinny Tastes

12 oz uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
salt and fresh cracked pepper

Directions:

Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.

Pasta with Sausage and Cream Sauce

Pasta with Sausage and Cream Sauce
from: Creme de Colorado Cookbook by the Junior League of Denver. , p. 137

1/4 cup Butter
1 1/2 cup Sweet Italian sausage, casing removed
2 cups Heavy Cream (I used 1/2 and 1/2, heavy cream would have been better, smoother)
1 cup Dry White Wine
1 TBL Parsley, fresh, minced
1/2 tea Nutmeg
1/2 cup Parmesan Cheese, grated (not the powdery stuff)
12 oz. Pasta, cooled al dente, drained
1/2+ cup Parmesan Cheese, grated (not the powdery stuff)
1 TBL Parsley, fresh, minced

In a large skillet, melt the butter and cook the sausage until it is brown. Remove the sausage and drain the grease. Return the sausage to the skillet and stir in the cream, wine, 1 TBL parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3=4 minutes. Place the pasta in a warmed dish. Stir in 2=3 TBL of the sausage sauce, stirring to coat the pasta. Pour the remaining sauce on top of the pasta, topping that with another 1/2+ cup of Parmesan cheese and 1 TBL parsley.

Buffalo Chicken Pasta Salad

Here's a pasta salad I am making for this week's lunches. I've used a gluten-free pasta to make it more Paleo friendly.

Buffalo Chicken Pasta Salad

Author: Snappy Gourmet Prep time: 20 mins
Cook time: 10 mins Total time: 30 mins
Serves: 6-8

8 ounces uncooked pasta (such as mezze penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped

Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water.

Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.

Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in dressing until desired amount.

Refrigerate until ready to serve.

Notes

SNAPPY TIPS: You can serve this as a side dish or main dish. It would even be great for a tailgating or picnic potluck! It’s mild to moderately spicy. If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.

SNAPPY SUBSTITUTIONS: Use any shape pasta you’d like. Instead of chicken, you could use precooked small shrimp (peeled & deveined) or leave out the meat all together for a vegetarian option. A little ranch flavored seasoning mix would also be good in the dressing. Red onions and/or scallions would also be a good addition.

(For more recipes visit Snappy Gourmet at http://www.snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter)

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Here's a recipe that was popular this week:

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
via: Cooking Light magazine, June 2011

* YIELD: 4 servings (serving size: 1 1/2 cups)
* HANDS-ON: 30 MINUTES
* TOTAL: 30 MINUTES
* COURSE: Main Dishes, Salads

Ingredients

* 8 ounces uncooked orecchiette pasta
* 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
* 1/2 pound medium shrimp, peeled and deveined
* 1 cup thinly sliced radishes ( left these out and added in diced cucumber in its place)
* 1/3 cup reduced-fat mayonnaise
* 1/4 cup fat-free buttermilk
* 3 tablespoons minced fresh chives
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon salt
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground red pepper
* 2 garlic cloves, minced

Preparation

* 1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
* 2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
* Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher

Orzo Salad II

Orzo Salad II
1 1/2 Orzo, dried
15 oz. Garbanzo Beans (I used dried beans that I dehydrated, canned works fine, too)
1 1/2 cup Grape Tomatoes, halved
1/2-3/4/cup Raspberry Vingiarette (to taste)
1/2 cup Fresh Basil, chopped
1/4 cup Fresh Mint Leaves, chopped
1-2 cups Casero Cheese, cubed (Mexican Cheese)

Cook the Orzo. If you are not serving vegetarians, you can cook it in 4 cups of chicken broth for a nice flavor. Drain. In a bowl mix the orzo, garbanzo beans, tomatoes, basil, mint and cheese. Toss to mix well. Toss with the raspberry vinaigrette, beginning with a small amount. The dressing should brighten the flavors, not drown them out.

This keeps and travels well.

Lemon Vinaigrette Pasta Salad

Lemon Vinaigrette
2 teaspoons finely grated lemons zest
¼ cup fresh lemon juice
¼ cup lightly packed fresh flat-leaf parsley leaves
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil, plus more if needed to wet pasta

Blend the lemon zest and juice, parsley, garlic, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.

Pasta
1 pound cappelletti (Hat shaped pasta)
1/2 pound diced ripe tomatoes
16 ounce tub fresh mozzarella pearls, drained
Lemon vinaigrette
Lots of fresh basil, chopped
Salt and pepper to taste

Cook the cappelletti according to the directions, drain, and rinse with cold water. Move the pasta to a large serving bowl and toss together with the rest of the ingredients.

Orzo Salad

Orzo Salad
4 cups Chicken Broth
1 1/2 cup Orzo (pasta)
15 oz. Garbanzo Beans
3/4 cup Red Onion, finely chopped
1/2 cup Basil, finely chopped
1/4 cup Mint, finely chopped
1-2 cups Fresh Mozzarella (I used Queso Fresco - Mexican Crumbling Cheese) cubed
3/4 cup Red Wine Vinegrette

Bring the broth to a boil and add the orzo. Cook until nearly al dente. Cool the pasta slightly. While the pasta is cooking, chop the onion, basil, mint and cheese. Toss all of the ingredients and mix with enough red wine vinaigrette to coat. Serve cold.

Homemade Noodles and Alfredo Sauce

Homemade Noodles
3-5 Egg Yolks
1 Egg Whole, beaten
1 tea. Salt
3-6 TBL. Milk
2 cups Flour, all purpose

We make our noodles by mixing up the dough on a cutting board. Do this by making a pile with the flour and creating a bowl in the center. Place 3 egg yolks, the whole egg and a the salt in a bowl and beat with a fork. Pour this into the well that you have made in the middle of the flour. Use a fork to incorporate the eggs into the flour. Add the milk to the dough as needed. The weather impacts this process greatly. You may have to add the extra egg yolk(s) and milk if the dough is too dry and shaggy. Knead the dough for about 3-5 minutes, cover with plastic and let it rest for at least 10 minutes. It is great if you can let it rest for 1-3 hours, but we were impatient so we rolled it out quickly. Once the dough is done resting cut it into four chunks. Roll out the dough. Put through a pasta machine, if you have one. Otherwise, roll out by hand and cut with a knife. You can cook them immediately by dropping them into boiling water or you can dry and refrigerate them. These are very tasty.

Alfredo Sauce
3 tablespoons butter
1 cup heavy whipping cream
3-4 TBL. Cream Cheese
Salt to taste
1/8th (pinch) Nutmeg, ground (use freshly ground nutmeg, if possible.)
1/4 tea. Pepper, ground
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese (for a topping)

Melt butterin a saucepan over medium heat. Add 3/4 cup heavy cream, stirring gently. Add in the cream cheese and stir as it heats enough to become mostly melted. Stir in salt, nutmeg, and pepper. Let it cook for about 5 minutes to thicken slightly. Meanwhile, add the egg yolk to the remaining 1/4 of cream. Mix this well, but not vigorously. Add the grated Parmesan cheese, and grated Romano cheese. (You can double the Parmesan if you do not have the Romano) Stir constantly until melted. Gently mix in the then mix in cream and egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.