Curried Brown Rice with Zucchini

Busy people still need to eat. 

Preferably real food, not the stuff that comes out of a bag, box, can or cellophane-covered plastic tray.

Today, I'm guest posting over on my friend Alyson's blog, The Average Girl's Guide and sharing this easy, nutritious {and non-boring!} recipe for busy gals {and guys!} who want to spice up your average meal! 

While you're over there, make sure to check out everything Alyson likes to "dish" about... from fashion to family life. {My favorite: Her "Vent Sesh" series... I find myself emphatically nodding at the computer screen while I read them!}

Tell me... do you have an easy dish that adds zest to the weekdays? 

Thai Inspired Noodle Soup

Happy New Year!

How were your holidays? Did you wake up yesterday feeling a little sluggish? Bloated? Hungover? {I know, those pretty little champagne bubbles somehow turn into bowling balls the next day...}

The time has come to step away from the cookies and fatty holiday foods, put the wine glasses back in the cabinet, and trade in the eggnog for egg white omelets... I know, it's hard to say goodbye, but I promise I'll try to share some recipes that will make it all worthwhile.

It seems like we've been doing nothing but eating and drinking and celebrating for weeks. {Oh wait, that's because it's true.} It all started with Thanksgiving, then a trip to New York in early December {which I will be telling you all about very soon.} where we ate, and ate, and ate and our diet pretty much went downhill from there.

While we were in NYC we ate lunch at a Thai bistro where I had some of the most delicious dumplings I've ever tasted. Well, it actually wasn't so much the dumplings themselves, but the sauce they were in. Ridiculously. Good.

I've been trying to recreate & perfect the recipe at home, but I haven't quite gotten there yet. What I have gotten is quite a craving for Thai food, which is why I made this "cure all ills" soup on New Years Day. {Just for the record, the husband was the one who needed some ills cured after celebrating NYE into the wee hours of the morning.} ;)

I didn't feel like doing any labor intensive cooking after our exhausting morning of laying around on the beach {it's a hard life,  I know.}, and we were both in the mood for something soothing and warm. {Even though it was 75 degrees out. It's winter in our heads. Whatev.}

Like chicken noodle soup, this Thai Inspired Noodle Soup is a bowl of comfort with an Asian twist. The ginger and sesame oil come through to give it an exotic flavor, and the light coconut milk gives it a silky richness without being unhealthy. We made ours with just veggies, but shrimp would make a great addition if you're looking for some protein.

Now that the New Year has officially begun... it's time to detox. Why not do it deliciously?

Thai Inspired Noodle Soup

1 tablespoon olive oil
1/2 a small white onion, sliced into 1/4 inch pieces
1/2 cup baby carrots, cut lengthwise or into matchsticks
Pinch of salt
1 large or 2 small zucchini, cut into 1 inch logs
1/2 teaspoon freshly grated ginger
2 cloves of garlic, grated
3/4 {10 oz.} bag of spinach
1 teaspoon dark sesame oil
1/2 can of coconut milk {"lite" for less fat & calories}
3 cups reduced sodium chicken or vegetable broth
1/2 a box of brown rice noodles
Optional: Chopped cilantro for garnish


1. In a medium pot over medium-high heat, add olive oil. Add onion slices and carrots, sprinkle with a pinch of salt, and saute until starting to become tender, about 5-7 minutes.

2. Add zucchini and cook for about 3-4 minutes until beginning to soften and brown in parts. Add grated ginger and garlic, and cook for about a minute, stirring often.

3. Add teaspoon of sesame oil, and stir. Pour in coconut milk, scraping the bottom of the pan to pull up any brown bits. Stir in chicken or vegetable broth. Cover and bring to a boil.

4. Add spinach and cook until it begins to wilt down. Add brown rice noodles to boiling liquid and stir. Reduce heat to medium and simmer until noodles are firm but tender, about 5-7 minutes.

5. Ladle into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.

Thanksgiving Special Edition: Sides & Sweets

Well, it's here.

The culminating culinary event of the year: Thanksgiving.

I realize that you've probably already decided on your menu for Thursday. I understand that you might have already purchased a small farmer's market-worth of produce and a turkey so big that it has quite possibly been pecking at anabolic steroids for the course of its existence and are probably thinking to yourself, "Thanks for nothin', chick."

I applaud you for your foresight and planning.

But I know that some of you are still sitting there, surrounded by dogeared cooking magazines with an empty fridge and sparse pantry completely overwhelmed and wondering how you're going to pull this thing off.

Not to worry.

I am here to tell you that you can do it. Really, you can. I have faith in you.

Now, take a deep breath and do not freak out about what I'm going to say...

I am not going to show you how to cook a turkey.

Why? Why, for the love of all things, am I not?

Because you don't need my help. There are about 5 billion tutorials, recipes, methods, and techniques out there, most of which I'm sure you've already seen multiple times, on how to roast a turkey. Nothing I tell you is going to be so earth-shatteringly revolutionary that it will cause Martha herself to show up at your doorstep and beg you for the recipe.

Showing you how to properly prepare, or truss, or baste or slice a turkey is not going to make your mother-in-law like you any more than she does. And let's face it: No matter who shows you how to make this bird, no matter how amazing the step-by-step instructions...  several of you will still forget to defrost the bird, or turn on the oven, or remove the bag of giblets from the cavity.

That's what makes it Thanksgiving.

So, now that I've delivered this shocking news, let's move on and get to taking about what IS going to make your Thanksgiving menu stand out.

Sides and Sweets.

In my opinion, they're what can really turn a predictable meal up a notch.

So... are you ready?

I'm starting off with a controversial side: Stuffing. Or dressing. The name alone is enough to start a debate. {Which do you call, it by the way?}

Can I be honest? {Has anyone answering that question with, "No." ever stopped me?}

I don't think I ever ate "real" stuffing/dressing growing up. I'm pretty sure the only version I ever had was the kind that comes in a cardboard box and doesn't taste much different. That could be why I've never been very interested in it.

But this stuff... Oh my. So good. Like, "You can keep the turkey." kind of good.

It's Sausage, Kale & Butternut Squash Stuffing/Dressing.

I used homemade bread in mine and the results were amazing. I totally understand if you're not about to start your adventures with bread baking this week, though, and a good store bought artisan loaf should do the trick.

Next up {I'm doubling up this week since I've given myself only THREE days to share all of this incredibleness with y'all}: Lemon-Scented Broccoli Soufflé.

It's a great way to get a veggie on the Thanksgiving table without having to resort to the old standbys. Plus, the fact that it's a soufflé makes it pillowy and light, leaving more room for sampling the rest of the goods. Lemon zest works perfectly here to brighten up the flavor of the broccoli and add a fresh, citrusy punch.

Tomorrow, I've got two more sides for you to consider... and Wednesday... well, that's the day you'll really want to stop by. ;)

Now, get cookin'!

 

Sausage, Kale & Butternut Squash Stuffing/Dressing
slightly adapted from Food Network

4 tablespoons butter {plus extra for greasing dish}
1 pound sweet Italian sausage {I used Organic Chicken Sausage}
2 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced {about 2 1/2 to 3 cups}
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
Approximately 4 cups stale onion focaccia, cubed {Or any crusty bread. I made my own using this recipe.}
1 egg
2 cups low-sodium chicken broth
1  cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Butter a large casserole dish {approx. 3 quart} and set aside.

2. Melt 1 tablespoon butter in a large pan with high sides {or a Dutch oven}over medium high heat, and add sausage. Cook until browned and no pink is visible.

3. Add leeks, squash, and salt and pepper to taste. Cook until leeks are tender, about 4 minutes.

4. Stir in chopped kale and cook until just beginning to wilt, 4-5 minutes.

5. Add cubed bread and remaining 3 tablespoons of butter, and toss together gently, careful not to break up bread too much.

6. In a bowl or large glass measuring cup, whisk together broth and egg until combined. Add 1/2 cup of grated Parmesan and a pinch of salt.

7. Pour egg mixture over bread and cook for about a minute, or until most of the moisture is soaked up by the bread.

8. Pour into prepared casserole dish and sprinkle with remaining 1/2 cup of Parmesan cheese.

9. Bake about 40 minutes, until top is golden and mixture is cooked through. Cool for 5-10 minutes before serving.


Lemon-Scented Broccoli Soufflé
Adapted from Cooking Light

3/4 pound broccoli, finely chopped
1/3 cup all purpose flour {or, to make gluten free, use rice flour}
1 1/2 cups milk {I used 2 %}
1/3 cup non-fat Greek yogurt
1 tablespoon fresh grated lemon zest
3/4 teaspoon salt
3 eggs - separated, plus 3 extra egg whites {6 eggs total}
1 garlic clove, grated or minced

1. Preheat oven to 325 degrees. Prepare a soufflé dish by coating in non-stick cooking spray.

2. Bring a pot of water to a boil and add chopped broccoli, cooking for about 4 minutes or until tender. Scoop out with a slotted spoon and drain on a paper towel.

3. Whisk flour and milk together in a saucepan and bring to a boil over medium high heat, stirring constantly. Cook for about a minute or two until slightly thickened.

4. Reduce heat and add yogurt, lemon zest, salt, 3 egg yolks, garlic, and whisk until fully combined. Stir in broccoli and and set aside.

5. In a separate bowl, beat 6 egg whites to stiff peaks with a hand mixer.

6. Scoop about 1/3 of stiff egg whites into broccoli mixture, and carefully fold in without deflating egg whites. Add remaining egg whites and fold together until incorporated and fluffy.

7. Pour into prepared baking dish, smoothing top.

8. Bake for about 40 minutes until risen and slightly golden on top. Serve immediately.

Mexican Corn on a Stick

It's Tuesday. I had all intentions of posting on Monday. That didn't happen.

After spending all of Saturday and Sunday painting the 12 foot ceilings in my husband's new office, I needed a break from anything even remotely resembling work.

{Not to mention we did not go grocery shopping over the weekend and if it wasn't for a lunch date with a friend yesterday and half of a leftover sub in the fridge, I'm pretty sure I would have eaten ice cream for lunch and dinner.}

Anyway, I've recovered from the paint fumes, and today I'm bringing you a little something that I think is absolutely perfect for summer: Mexican Corn on a Stick! {also knowns as 'Elote'}

If you've been around a while, you might remember I had a little love affair with making foods on a stick. {Evidence here, here, and most recently here.}

They're fun. They prevent messy fingers. They make even regular food a little more entertaining. What's not to love?

When I saw a segment on The Martha Stewart Show about this popular Mexican street food, I knew it would be delicious and summer-approved.

I was right!

As a side note, this particular recipe includes mayo as the coating for the corn, and I know how that makes some people {like my husband} feel. If you happen to be part of the Mayo Hatin' club, my suggestion is to substitute it with thick Greek yogurt. {Or maybe even guacamole if you're ok with alien corn on a stick!}

Give it a try! I have a feeling these will be the talk of your next summer cookout.

Mexican Corn on a Stick
Inspired by The Martha Stewart Show

4 ears of corn {husks on}
1/4 - 1/3 cup mayo, Greek yogurt, or other spread
1 cup Queso Fresco, crumbled {or your favorite crumbly cheese}
4 tablespoons fresh cilantro, chopped
1 lime, cut into 4 wedges
Cayenne pepper, to taste

Prepare your corn. {I boil my corn, in the husks, for about 15 minutes. You can also grill or your corn in the husks, or prepare it your favorite way.}

Allow corn to cool enough to handle. Remove husks and slide each cob onto a wooden skewer.

Spread about 1 to 2 tablespoons of mayo onto each cob. Sprinkle with crumbled cheese and chopped cilantro. Sprinkle with cayenne. Squirt with lime.

Enjoy!

One Zucchini, Two Zucchini...

Scenario: You open your fridge and discover that you have an excess amount of zucchini on the verge of spoiling. In an effort to use it up, you:

A. Prepare a zucchini based meal for dinner.
B. Close the refrigerator and order take out.
C. Grate it, add a few cups of sugar, and make these:



We eat tons of zucchini and we can never get enough. Naturally, it wasn't long before I discovered that the veggie that I love to eat in savory dishes could easily be transformed into a sweet snack as well. {Sugar always finds a way in this house.}

I've made lots of versions of Zucchini Bread in the past, but I've got to tell you... this one is my favorite.

Normally, I barely consume any of the baked goods I make. These muffins are the exception. I have eaten almost every last one... all by myself.

They have been a fantastic accompaniment to my morning cup of coffee, the perfect afternoon snack before heading to work, and a great solution for my sweet craving after dinner. {Note: I limit one per day.}

The combination of chocolate and orange is SO scrumptious. And the little hint of cinnamon and nutmeg gives these just a tiny bit of warmth. Like I said, so good.

So, don't be afraid to buy a few extra pieces of zucchini next time you're at the grocery store. I promise you will find a way to use them all up.

Orange Scented Zucchini Chip Bread
adapted from Taste of Home: Complete Guide to Baking

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
1 tablespoon grated orange peel {from one large orange}
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup mini {or regular} semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease two 9-in. x 5-in.loaf pans {alternately, you can turn these into muffins and alter cooking time accordingly}. In a large bowl, combine flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder.

In another bowl, beat the eggs, applesauce, oil, orange zest, and vanilla. Stir into dry ingredients until just moistened. {Do not overmix}. Fold in zucchini and chocolate.

Divide mixture evenly between greased loaf pans, or muffin tins. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. {Or 18-20 minutes for muffins. Just keep an eye on them.} Cool for 20 minutes before removing from loaf pans. {Or remove from muffin tins & place on cooling rack for muffins.}