Monday, August 8, 2011

Spinach Pesto


Spinach Pesto

This is my spin on normal pesto.  I reduced the oil and cheese, and substituted most of the basil with spinach to add a healthy twist.  Jeremy and I both loved this.  I will never buy prepared pesto, or use the traditional recipe again.  I think I could still possibly reduce the oil by a tablespoon or two to make this dish even lighter.

-2 c spinach
-1/2 c basil
-1/2 c walnuts
-1/4 c parmesan cheese
-3 cloves garlic
-1 tsp salt
-1/2 tsp pepper
-1 Tbsp lemon juice
-4 Tbsp olive oil

Puree all ingredients in food processor.  Allow pesto to sit in the fridge for at least an hour prior to using to let the flavors come together.

Saturday, August 6, 2011

Summer Rolls


Vietnamese Summer Rolls

I wasn't completely happy with the way that these turned out.  Partially because I rolled them too big, and partially because there wasn't a ton of flavor in them.  Not quite sure what I would do differently though, maybe add extra herbs next time, or some shrimp.  Either way these were a nice, light meal, just not quite as delicious as I was hoping for.  I served them with the dipping sauce below, and also with leftover satay peanut sauce that I had.  The peanut sauce makes these because it adds so much flavor.

Dipping Sauce
-1/4 c rice vinegar
-2 Tbsp soy sauce
-1/4 c hot water
-2 Tbsp sugar
-juice of 1 lime
-1 clove garlic, minced
-1 tsp sriarcha sauce

Whisk together ingredients.  Chill at least 1-2 hours before serving.  Garnish with chopped scallions, cilantro, or shredded carrot.

Summer Rolls
-12 sheets rice paper
-cellophane noodles, prepared according to package directions
-shredded cabbage
-shredded carrots
-cucumber, cut into matchsticks
-avocado, sliced
-fresh cilantro, mint, and basil

Soak first piece of rice paper in water for 5 seconds.  Top with desired ingredients.  Roll up, cigar style.  Repeat with remaining rice paper.  Cover rolls with a damp cloth until serving.

Wednesday, August 3, 2011

Chicken Satay


Chicken Satay

This would traditionally be served as an appetizer at Oriental restaurants, but Jeremy and I enjoyed it as our main course.  It was a super delicious way to use our new grill (thanks Schultz's if you're reading this!).

Marinade
-1 lb chicken, cut into strips
-1/2 cup coconut milk
-1/2 cup fat-free plain yogurt
-1 clove garlic
-1 inch piece ginger
-3 Tbsp soy sauce
-1 Tbsp curry powder
-1 Tbsp brown sugar
-1 tsp chili paste

 Whisk together all ingredients except chicken.  Allow chicken to marinate for 2-8 hours.

Peanut Dipping Sauce
-1 cup peanut butter
-1/2 cup hot water
-2 tsp chili paste
-1/4 cup soy sauce
-1/2 tsp red pepper flakes
-1 clove garlic
-1 inch piece ginger
-2 Tbsp brown sugar
-juice of 2 limes

Combine all ingredients in blender and puree until smooth.

To serve: broil or grill chicken until cooked through.  Garnish with chopped peanuts and fresh cilantro if desired, and serve with peanut sauce for dipping.

40 weeks


Here is what is going on with Noah this week according to babycenter.com;

Your baby is just beginning to understand many simple words and phrases, so it's more important than ever to keep talking to him. Give your chatterbox a head start on good speech patterns by repeating his words back to him using adult language. If he asks for a "bah-bah," for example, gently reinforce the correct pronunciation by asking, "Do you want a bottle?" At this stage of the game, it's best to try to avoid the tendency to use baby talk — it's fun, but hearing the right words is better for your baby's development.  Though it may sometimes feel silly, having conversations with your baby is a great way to encourage his language skills. When he rattles off a sentence of gibberish, respond with "Oh, really? How interesting." He'll probably smile and keep chattering away.  Soon you may notice some words or gestures you actually understand, as well as other forms of communication, such as pointing and grunting. It's important to name the objects he points at — or point out objects of your own — to help him learn the names of things.  Give your baby a play-by-play description of what you're doing — whether you're dicing onions for dinner or folding the laundry. As you put him in his stroller, say, "There you go, into your blue stroller. Now, let's buckle you in and get you comfortable. Okay, we're off to the park."  You can also sing nursery rhymes, demonstrate actions that go with words (saying "bye-bye" and waving, for instance), and play games, such as ring-around-the-rosy, so he learns to identify key words and phrases.  He'll soon start to make the connections. Before long, he'll be clapping his hands together when you do and may begin to say "mama" when he's looking at Mom and "dada" when Dad comes into the room (though at this point he's still more likely to use the two words indiscriminately).
 

Noah says mama and dada all of the time, but we still don't think he knows it's us.  He is starting to clap his two hands together when we do, or even sometimes on his own when he's having a lot of fun. 

He took his first two steps at 9 months exactly, followed by a few more each day.  Now we've seen him do as many as 10 in a row, several times a day.  He is really enjoying learning to walk and being able to stand up.  He gets a huge grin and seems to be so proud of himself. 

He's eating about the same; 4 nursings a day, a good amount of water in a cup, 3 solid food meals (consisting of combinations of tofu, egg yolks, brown rice, oatmeal, and pureed veggies and fruits), and usually one or two snacks of Cheerios.  He tried some fontina and gouda cheese this week and seemed to like them both.  Cheese seems to be another finger food that he can feed himself well, he still isn't as good with chunks of fruits and vegetables on his own.  This week he learned to drink out of a regular glass also.  I gave him several sips of my water and he really seemed to enjoy the whole process.


Tuesday, August 2, 2011

Seaweed Salad


Seaweed Salad

I have always loved seaweed salad, but not the $5 price tag for the small bowl at most sushi restaurants.  I was quite pleased to find out that this is super easy and inexpensive to make at home.


-1 oz dried cut wakame seaweed
-3 Tbsp rice vinegar
-3 Tbsp soy sauce
-1 Tbsp sesame oil
-2 tsp sugar
-1/2 tsp red pepper flakes
-1 Tbsp sesame seeds, toasted

Soak seaweed in water according to package directions (should be 5 minutes), drain.  Whisk together vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and sesame seeds.  Chill 2 hours prior to serving.

Lemon Poppy Seed Pancakes


Lemon Poppy Seed Pancakes

I've been on a quest lately to try as many new and interesting pancake combinations as possible.  I really liked these.  They were good with syrup, but would also be great with a lemon glaze.  The butter extract is unnecessary, I just had it on hand and thought it was a great way to still get the flavor, but leave out the melted butter that most recipes call for.  All of the recipes that I found used vanilla extract in these, but I love the flavor of poppy seeds with almond extract, so execute according to your own taste.  I also used the lemon extract because I had it on hand, but extra lemon juice or lemon zest could be used instead.  Next time I think I'd throw in a tad more lemon juice or lemon extract for an extra zing.

-1 cup whole wheat flour
-1/2 cup all purpose flour
-3 Tbsp sugar
-1 Tbsp poppy seeds
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup skim milk
-1/4 cup plain, fat-free yogurt
-1 egg
-1 Tbsp lemon juice
-1 tsp almond extract
-1/2 tsp butter extract
-1/2 tsp lemon extract

Whisk together dry ingredients in medium bowl.  Stir together wet ingredients in a separate bowl.  Stir wet mixture into dry mixture.  Drop by 1/4 cup portions into a hot skillet, flip once bubbles form and cook an addition 1-2 minutes on the second side.

Monday, August 1, 2011

Roasted Chickpeas


Roasted Chickpeas

These are a great, inexpensive, healthy snack to satisfy junk food cravings.  They would be great served with beer, or to top a salad.  Next time I'm going to substitute curry powder for the cumin.

-2 cans chickpeas, rinsed and drained
-3 Tbsp cumin
-2 Tbsp olive oil
-1/2 tsp salt
-1 tsp paprika
-1 tsp garlic powder
-1/4 tsp cayenne pepper

Whisk together spices and oil.  Toss with chickpeas.  Bake at 400 for 25-35 minutes.  Cool and serve.