Thai Chicken Tacos

Friday and Saturday were filled with rain in the Chicago area this weekend. Boo.

Monday however, was the most beautiful day.

I had to work Monday morning but I left at about noon so I got to enjoy most of the day. I planted more flowers, planted 3 tomato plants and lots of pots to decorate the backyard. Luckily everything had dried off enough and I was able to get some of the yard work done!

Wholesome Husband also brought out the hammock. It was just beautiful outside. Doesn’t he look content?

I also made these.

Thai Chicken Tacos
Adapted from Better Homes and Gardens Magazine June 2011

Tacos
lime, halved
1 pound skinless, boneless chicken breasts, cut into 1/2- to 3/4-inch pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tablespoon fish sauce
2 teaspoon reduced-sodium soy sauce
1/2 to 1 teaspoon crushed red pepper (to taste)
1/2 to 1 teaspoon hot chili sauce (such as Sriracha)
2 Tablespoons toasted sesame oil
8 corn tortillas, heated

Cabbage Slaw
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup almond slivers
1/4 cup rice vinegar

Directions:
1. Juice one lime half and cut remaining half in wedges.
2. In bowl stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour.

3. In large skillet cook chicken mixture in hot sesame oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
4. Combine all ingredients of Cabbage Slaw together in a bowl.

Warm the tortillas.

5. To serve top tortillas with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Nutrition Notes: Napa Cabbage is a chinese cabbage that has about the same nutritional content as your traditional green cabbage. I think it has more of a crunch though and it’s also really pretty! 🙂

Taste Test: Although this dish takes a little bit more time, the result is worth it – so delicious! At first I wasn’t sure about just putting the vinegar on the cabbage slaw but it actually worked since the chicken was packed with flavor and definitely had a kick to it! The flavors balanced each other out perfectly.

Have a great short work week!

 

Creamy Caprese Spinach Pasta

Memorial Day.

Today is for…

You,
And me,
And the fallen soldiers,
The nurses, and fighter pilots, and front line men,
The veterans who live with their memories,
And the families who lost their loved ones.

It’s for saying thank you.
Thank you so much,
To the men and women who fought for us
Who fought for today, tomorrow and the future.

Today is to remember. 

Especially thankful to those in my family – my husband, my brother, my father and my late grandfather. ❤

__________________________________________________________________________

Creamy Caprese Spinach Pasta
Adapted from How Sweet It Is

1 pound whole wheat pasta
2 cups of your favorite pasta/tomato sauce
1/3 cup half and half
3 cups fresh baby spinach
1/3 cup freshly grated parmesan cheese
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes, cut in half
1 bunch of fresh basil leaves

Directions:
1. Preheat oven to 350 degrees. Boil water and cook pasta according to directions.
2. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream, spinach and grated parmesan. Cook until spinach is cooked down – about 5 minutes.

3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too.

4. Once combined, spray an 9×5 baking dish with non-stick spray and pour the entire pasta mixture into the dish. Bake for 25 minutes, or until cheese is golden and bubbly.
5. Top with additional fresh basil. Serve with garlic bread (not included in nutritional info). Serves 6.

Nutrition Notes: You can also add in chicken, steak or seafood for some protein. The addition of spinach really bulks up the dish and increases the nutritional value of the dish! Can’t go wrong with those green leafy veggies!!

Taste Test: The flavors were really bright and delicious. I loved the fresh basil and spinach. YUM!

Happy Memorial Day everyone! Let summer begin!

Grilled Sirloin Steak with Onions, Avocado and Tomatoes

The recent issue of Cooking Light featured a ton of grilling recipes. This one stuck out to me because of its simplicity and who doesn’t love grilled onions?!

Grilled Sirloin Steak with Onions, Avocado and Tomatoes
Adapted from Cooking Light

2 medium red onions, cut into 1/2-inch-thick slices
1 1/2 pounds top sirloin steak, trimmed
2 cups cherry tomatoes, halved
1/4 cup balsamic vinegar
1 ripe peeled avocado, cut into 8 wedges

Directions:
1. Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm.
2. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper.

Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
3. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine.
4. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces. Serves 6.

Taste Test: This great Traders Joe’s meat was excellent. There wasn’t an ounce of fat on the meat. This dish along with a baked potato and corn on the cob was the perfect grilling, outside, patio Memorial Day recipe!

Definitely worth the money – especially since I rarely buy steak or beef, for that matter. I’ve noticed with steak, all you need is salt, pepper and a little Worcestershire sauce for a perfect flavor!

Happy grilling and have a fabulous Memorial Day weekend!

Salmon Cakes

I got these veggie burgers from Costco and they looked delicious…

…and they tasted delicious too! They are filled with spinach and whole chick peas! Yum!

Salmon Cakes
Adapted from Kath Eats

14 oz can wild salmon
2 Tablespoons bread crumbs
1 teaspoon dried dill
1/4 teaspoon kosher salt
1/4 tsp Old Bay seasoning
1 egg
1 1/2 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 dash hot sauce
non-stick cooking spray

Directions:
1. Preheat oven to 350 degrees. Mix dry ingredients together with wet ingredients leaving out the salmon. Stir to combine.

2. Add the salmon to the mixture and form into 6 cakes.

3. Spray cookie sheet with non-stick cooking spray and bake in the oven for 20-25 minutes
4. Combine a little extra mayo, mustard and smoked paprika to make an aioli to put on top. Serves 3 – 2 salmon cakes per serving.

Taste Test: These were moist and delicious! I loved the aioli on top as well!

One more day till Friday – keep truckin people! 😉

Baked Italian Farro Casserole

Happy Hump Day!

Let me introduce you to my new favorite breakfast:

In the mix

• Greek yogurt
• Blueberry granola from Nutty Guys
• pomegranate seeds from Trader Joe’s

Pomegranate seeds contain many different nutrients including phosphorus, calcium, Vitamins K, B complex, and C as well as protein, iron and folic acid, magnesium, zinc and dietary fiber. Pomegranate seeds help regulate blood pressure, increase the good cholesterol levels and decrease the bad cholesterol level, strengthen the immune system and protect the body against numerous infections and diseases.

They have a delicious tart flavor and they are easy to add to yogurt, salads or smoothies!

In other news, have you guys heard of Farro?

Baked Italian Farro Casserole
Adapted from 101 Cookbooks

non-stick cooking spray
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
¼ teaspoon salt
1 ½ cup pearled farro
1 cup tomato sauce
2 ½ cup vegetable broth
1 teaspoon dried basil
Zest from 1 lemon
1 1/4 cups Parmesan cheese, freshly grated, divided
2 teaspoon dried oregano

Directions:
1. Preheat the oven to 400 degrees and make sure you have a rack in the top 1/3 of the oven. Lightly coat an 8×8 baking dish with olive oil cooking spray and set aside.
2. Combine olive oil, onion, salt and garlic in a large saucepan and bring to medium-high heat. Stirring occasionally, cook until onions start to turn translucent. Add farro and stir until onions and farro are mixed thoroughly. Cook for 1 minute.
3. Add tomato sauce, broth and basil and stir. Bring to a simmer and then remove from heat. Stir in lemon zest and 1 cup of the Parmesan cheese.

4. Transfer the mixture into the prepared baking dish and cover with aluminum foil. Cut a few slits in the foil. Put the dish in top third of the oven and bake for 45 minutes, removing the foil for the last five minutes to let the top darken.

5. Remove from oven and sprinkle with remaining cheese and oregano. Cut into 4 pieces. Serves 4.

Nutrition Notes: Farro is a cousin of wheat but boasts twice the fiber and protein. It is also high in fiber and has a low gluten content so it can often be tolerated by those with wheat allergies or sensitivities.

In Italy, the most common way to eat farro is by adding it to soup. Farro can be served al dente in salads for a nutty texture. Farro can also be used to make pasta and bread or used in recipes calling for barley, spelt and quinoa.

Taste Test: The tomato sauce and Parmesan cheese made it taste rich but the lemon zest and herbs gave it a bright, fresh flavor as well. Wholesome Husband thought the taste was good but he didn’t like the chewiness of the farro. But I loved the chewiness! Delicious!

Running: Love and Hate

Let’s take a break from some recipes, shall we?

I don’t post a lot about running on my blog because the truth is – we are in a love hate relationship. Sometimes I feel like I can run forever and sometimes I can’t believe that only 10 minutes has gone by and my legs feel like they have bricks attached to them. But – I have learned that this is a normal occurrence and everyone goes through these ups and downs. That is why I have actually stuck with running. Many times before I have given up and gotten frustrated if I couldn’t run 3 miles when two days prior I had run an easy 5 miles.

Recently, my friend Kevin has gotten into running as well. While his schedule doesn’t coincide with mine enough to run together, it’s been nice to share tips with each other. Recently he tweeted an article from Women’s Health (why are you reading that Kev? :)) on 101 running tips. Here are my favs:

“If 15 minutes is all the time I have, I still run. Fifteen minutes of running is better than not running at all.” –Dr. Duncan Macdonald, former U.S. record holder at 5000 (set when he was in medical school)

“You must listen to your body. Run through annoyance, but not through pain.” –Dr. George Sheehan

“My whole teaching in one sentence is: “Run slowly, run daily, drink moderately, and don’t eat like a pig.” –Dr. Ernst van Aaken, renowned German coach

“Energy bars are good portable food for runners. Look for bars with 4 grams of fat or fewer per 230 calories. Fat slows down digestion.” –Liz Applegate, Ph.D., sports nutritionist

“I believe in using races as motivators. It’s hard to keep on an exercise program if you don’t have a significant goal in sight.” –Bob Greene, personal trainer of Oprah Winfrey

“After a run, don’t rush back into life. Take a few minutes to walk, stretch, relax, meditate.” –Runner’s World editor

“Back off at the first sign of injury. Three to 5 days off is better than missing a month or two. Take regular rest days.” –PattiSue Plumer, two-time U.S. Olympian

“The difference between a jogger and a runner is a race-entry blank.” –Dr. George Sheehan

“If you have a bad workout or run a bad race, allow yourself exactly 1 hour to stew about it–then move on.” –Steve Scott, coach and U.S. record holder in the mile

“It’s better to run too slow at the start (of a race) than too fast and get into oxygen debt, which is what 99.9 percent of runners do. You have to learn pace.” –Bill Bowerman, renowned University of Oregon coach

“Never underestimate the value of a good training partner, even if it’s your dog. Training allies will get you out the door on those days when exercise might otherwise be reduced to a finger on the remote control button.” –Runner’s World editors

“We run to undo the damage we’ve done to body and spirit. We run to find some part of ourselves yet undiscovered.” –John “The Penguin” Bingham

“For me, running is a lifestyle and an art. I’m far more interested in the magic of it than the mechanics.” –Lorraine Moller

“If one can stick to training throughout many long years, then willpower is no longer a problem. It’s raining? That doesn’t matter. I’m tired? That’s beside the point. It’s simply that I have to.” –Emil Zatopek

Some great advice! I recently signed up for a 10 week 10K group training course through CARA (Chicago Area Runners Association). Starting June 1st we are meeting every Wednesday night for a run. Hopefully I’ll meet some fellow runners who live close to me so that we can meet up and run together!

More to come!

Tuna Salad

The cooking class that I took with my Mom on Friday was tons of fun! I captured a few pictures on my iphone.

Our cooking instructor Carrie above and below is a picture of Asparagus and Leek Bisque with Crispy Bacon Potato Hash! Absolutely delicious!

Another picture of our instructor making Rhubarb cupcakes with Lavender Whipped Cream. So unique and good!

This dish was Roasted Chicken with Fig Balsamic Glaze served over Fennel New Potato Salad with Roasted Garlic Vinaigrette. So delicious! I was worried about the fennel since I’m not a huge fan but it all worked well together!

My Mom and I will definitely be back for more classes!

This weekend I also planted some herbs…

We got some flowers to plant…

The Perennial garden is looking a little bare – needs some color!

Wholesome Husband washed the new car…

And Keenan relaxed, because, ya know – he had a rough weekend of playing with sticks, running in circles in the yard and sleeping…

It was a good weekend.

Last week my friend Kev sent this recipe over to me. It’s perfect for lunches so I decided to make it yesterday to bring this week to work. It was delicious! I love the alternative to a creamy tuna salad.

Tuna Salad
Adapted from Oxygen Magazine from my bud Kevin

2 Tablespoons olive oil
3 medium garlic cloves, pressed
1 Tablespoon course ground mustard
1 teaspoon honey
4 Tablespoons lemon juice
1 teaspoon chia seeds
Dash Italian herbs
6 ounce can tuna, packed in water
salt, to taste

1. Whisk all ingredients together except tuna.

2. Add in tuna. Serve with crackers or on bread. Makes about 3/4 cup and serves 2.

Taste Test: Delicious! I loved the addition of the mustard and this went perfectly with some multigrain crackers for a lunch or a lighter snack!

Thanks for the recipe Kevin! 🙂

Dark Rye Bread

TGIF!

Bridesmaids was raunchy but hilarious! Definitely recommended!

This weekend is my brother-in-laws 19th Birthday so we are celebrating with a family night on Saturday! But tonight I am going to a cooking class with my mom – a Mothers Day present from me! It’s at the Chopping Block in Chicago! Here is the class description:

“The Napa Valley is lush with beautiful produce that makes a perfect marriage with the robust freshness of Napa wines. Enjoy a sampling of seasonal, wine-country inspired fare. Asparagus and Leek Bisque with Crispy Bacon; Roasted Chicken with Fig Balsamic Glaze; Fennel-New Potato Salad with Roasted Garlic Vinaigrette; Rhubarb Cupcakes with Lavender Whipped Cream. During class you will receive one tasting portion each of white and red wines that we have selected to accompany specific courses. Sip on a complimentary glass of bubbly while the chef works their magic in the kitchen.”

I can’t wait! I’ll try to grab some pictures if I can! 🙂

Dark Rye Bread
Adapted from All Recipes

1 1/8 cups water, lukewarm
1 Tablespoons molasses
2 Tablespoon canola oil
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups rye flour
3 Tablespoons packed brown sugar
1 Tablespoon unsweetened cocoa powder
1 teaspoon caraway seed
2 teaspoons yeast

Directions:
Bread maker
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. Select the Basic cycle, and press Start.

By Hand
1. Let the yeast “bloom” in 115 degree water, then added the yeast/water mixture, molasses and oil to the dry ingredients.
2. Kneading for about five minutes on a floured surface.
3. Sprinkle a baking sheet with cornmeal.
4. Form dough into an oval and place on baking sheet covered with a towel. Let rise for about an hour in a warm spot.
5. Preheat oven to 375 degrees and baked for about 40 minutes.

Nutrition Notes:

Taste Test: I have always loved rye bread. Toasted with a little butter, it makes the perfect breakfast! So when I found some rye flour, I knew that I had to make some delicious fresh rye bread in the bread maker!

Have a fantastic weekend!

Salmon Pasta Salad

Some of my friends and Wholesome Husband and I are going to see Bridesmaids tonight! It looks hilarious! Can’t wait! I’m so glad tomorrow is Friday. I think I say that every week but this past weekend so cold and rainy! I couldn’t do anything in my yard. I still have to weed, plant my garden and bring all my plants outside! I feel behind!

I made this dish a few weeks back and I’m just getting to posting it now but it’s perfect for the warmer weather (hopefully) coming soon!

Salmon Pasta Salad
Slightly adapted from An Edible Mosaic and PreventionRD

8 oz (1/2 lb) small whole wheat pasta
2 1/2 cups fresh broccoli, broken into florets
1 small yellow onion, thinly sliced
1 clove garlic, minced
1 1/2 Tablespoons fresh dill, minced (or 1 1/2 tsp dried dill), divided
1 bay leaf
8 oz (1/2 lb) salmon fillets
5 scallions, minced
1 Tablespoon capers, drained and chopped
1/2 cup 0% Greek yogurt
1/4 cup low-fat mayonnaise
1 lemon, juiced
1 teaspoon coarse ground mustard
3 Tablespoon fresh parsley, minced
Salt and pepper, to taste

Directions:
1. Cook pasta to al dente according to package directions. During the last 2 minutes of cooking, add broccoli to cook along with pasta; drain and cool completely.

2. Spray small skillet with non-stick spray and put yellow onion, garlic, 1/2 tablespoon minced fresh dill (or 1/2 tsp dried dill), bay leaf, and a pinch each of salt and pepper.
3. Add enough water to coat the bottom of the skillet by about 1/2 inch. Bring water up to a gentle boil; add salmon and turn heat down to a gentle simmer.

4. Cover skillet and cook until salmon is opaque and flakes easily with a fork (about 5 minutes), being careful not to overcook. Transfer salmon to a paper towel-lined plate to drain water; cool, then cut into bite-sized pieces. Discard onion mixture.

5. In a large bowl, combine remaining 1 tablespoon minced fresh dill (or 1 tsp dried dill), scallions, capers, mayo, Greek yogurt, lemon juice, Dijon mustard, parsley, 1/3 tsp salt, and a 1/8 tsp black pepper.

6. Stir in pasta and broccoli, and then fold in salmon. Taste and season with additional salt and pepper as desired. Chill. Serves 5 – 2 cups per serving.

Taste Test: This refreshing salad would be perfect on a warm summer day…whenever summer decides to visit Chicago!

Mexican Mac and Cheese

We installed a doggie door for Keenan this weekend.

A few hundred swear words later it’s done!

Now we just have to convince Keenan that it is safe to pass through. He is scared to go through it and won’t get very close to it either. We’ve tried to give him treats through the window and give him lots of praise. No dice.

Any ideas?

Mexican Mac and Cheese
Adapted from How Sweet It Is

2 boneless, skinless chicken breasts, boiled and shredded
2 cups dry whole wheat elbow noodles
1 cup red onion, chopped
1/2 cup green pepper, chopped
1 cup red pepper, chopped
1 cup corn
3 garlic cloves, minced
1 Tablespoon olive oil
1/2 Tablespoon cumin
1 teaspoon chili powder
pinch of cayenne pepper
1 Tablespoon butter
1 Tablespoon flour
2 cups skim milk
1 cup grated monterey jack cheese
1 1/2 cups grated 2% sharp cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup panko bread crumbs
salt and pepper
cilantro to garnish

Directions:
1. Preheat oven to 350 degrees. Prepare pasta water, bring to a boil, and cook noodles.
2. While noodles are cooking, heat a skillet on medium heat and add olive oil. Add onions and peppers and saute until soft, about 5-6 minutes.

Add garlic and corn and cook for another minute. Add shredded chicken and cumin, chili and cayenne, mixing to combine. Turn heat down to low.
3. Whenever pasta is done, just make sure to drain it and add it to the chicken/pepper mix.
4. Heat a small saucepan on medium heat and add butter. Once butter is sizzling, add flour and whisk to create a roux. Cook flour mixture for about 1-2 minutes, whisking continuously. Add milk and turn heat down medium-low.

5. Add cheeses and stir, allowing cheese to melt and and sauce to thicken. It will take about 5-8 minutes for sauce to thicken – keep and eye on it and stir every minute or so to ensure the bottom is not burning. Once sauce is thick, add it to the chicken and pasta and mix to combine.
6. Top with bread crumbs, salt and pepper.

Bake for 20 minutes, or until cheese is golden. Serve with cilantro. Serves 6. About 1 1/2 cups per serving.

Nutrition Notes: Well, cheese and pasta are not exactly healthy but this dish is really rich so I found that the 1 1/2 cup serving was enough to satisfy me. Using 2% cheese does cut down on the fat but I didn’t have 2% monterey jack cheese. Adding those peppers, corn and onion add bulk without adding fat or many calories!

Taste Test: As soon as I saw this recipe, the ingredients went on my grocery list and it did not disappoint! Absolutely creamy deliciousness! (How often do I say “delicious”? – probably in like every blog post!) But this was excellent and I think Wholesome Husband ate 1/2 the dish! I may add a jalapeno pepper next time! YUM! You can easily sub the chicken for ground sirloin or eliminate the meat all together!