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The best things in life aren't things at all


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Bikini Butt Friendly Noodle Vegetable Chow Mein

If I could eat Chinese food every day for the rest of my life, I’d die fat and happy.
Sadly, Chinese food isn’t exactly considered healthy… but it sure makes my taste buds dance!

I’m on a vegetable kick lately as we are going to Miami in a couple of months and the very thought of being on a beach with Miami girls makes me feel insecure. So, here is a healthy version of noodle-y, veggie, chow mein goodness that is bikini butt friendly!

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BIKINI BUTT FRIENDLY NOODLE VEGETABLE CHOW MEIN

       Ingredients:

  • 1 large daikon radish spiraled into noodles (can also use a veggie peeler, a knife, or a mandolin, but I use my veggie spiral slicer which I LOVE)
  • 1 carton of shiitake mushrooms thinly sliced (stems removed)
  • 2 baby bok choys chopped up
  • 1 bell pepper sliced
  • 1 sweet onion chopped
  • 1/2 cup of grated carrot
  • 1 heaping cup of snap peas
  • 1 handful of spinach
  • 1 garlic glove smashed and chopped (or grated)
  • 1 tbsp of grated fresh ginger
  • 4 tbsp of soy sauce
  • 4 tbsp of sesame oil
  • 2 tbsp of honey
  • 1 tsp of EVOO
  • 1 splash of red wine vinegar
  • Directions:
  • To make the sauce, combine ginger, soy sauce, sesame oil, honey, EVOO & red wine vinegar in a bowl and stir well.
  • In a wok, sauté EVOO with the onion and garlic until starts to become tender
  • Add mushrooms to the wok and sauté until mushrooms begin to become tender
  • Add the bell pepper, bok choy and snap peas to the wok until the peas become bright green
  • Add in the carrots and spinach
  • Once spinach starts to wilt, add in the sauce and combine everything evenly
  • Lastly toss in those daikon noodles to the party, sauté everything for about 5 minutes until the noodles start to become slightly cooked
  • Serve with sesame seeds and chopped green onions on topTwirl those noodles round and round, and you’ll be pleasantly surprised how hearty, filling and delicious this dish truly is!

    Could easily add baby corn and/or brocolli to the dish as well.
    Or chicken, shrimp, ribs… whatever floats your boat.

    Would love to hear what you lovelies think of this butt friendly dish! This one was also husband approved… as long as the noodles are twirly, I have a happy hubby!

    Bon Appetit!

    Enjoy,
    L

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Zucchini Pasta A La Lisa

There is something so comforting to me about a big bowl of fresh, warm pasta covered in delicious sauce in the winter months. Comfort food at it’s finest! Unfortunately for me, my hips find pasta a little bit TOO comforting.

So, how to get a bowl of fresh, warm pasta still covered in delicious sauce that is jean approved? Use vegetables as your noodles!

I’m sure you’ve seen this latest “trend” spiraling (pun defs necessary) out of control and you’ve probably thought that the concept seems interesting but there is NO WAY that you will replace your delicious, carby pasta noodles with VEGETABLES!? Stick with me, my fellow Carb Lovers!

Think zucchini is only delicious in loaf form with chocolate? Well you are wrong, my lovely!

First, let me share some health benefits of that silly, little green squash we call the zucchini:

  •  There’s ONLY 21 calories per cup.. HELLOOOO!!
  •  A POWER house of Vitamin C… move over oranges!
  •  Lutein & Zeaxanthin which promotes healthy eyesight… I CAN SEE CLEARLY NOW THE RAIN IS GONE!
  •  Manganese… no this is not a “manly” Japanese dish, but a very essential mineral that promotes healthy bone tissue development and helps your body produce collagen. Asta la vista crow lines!
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Have you SEEN more beautiful noodles?!

Now let’s get to it, shall well?

Zucchini Pasta A La Lisa Recipe:

 Ingredients:

4 medium sized zucchini
Splash of olive oil
1 garlic glove diced
1 jar of tomato sauce
1 can of tomato paste
Approximately a cup of diced onions, mushrooms, garlic and bell peppers
Seasoning (I used Italian seasoning, and the classic duo of S&P)

Directions:

> I used my Paderno World Cuisine Tri-Blade Spiral Vegetable Slicer to turn my zuch’s into long and luscious zuch noodles, but you could also use a mandolin slicer, a veggie peeler or simply a knife. I kept the peels on for extra nutrients. And it’s prettier.

> Sautee diced garlic in the EVOO for a minute or two, add the raw zuch noodles to the pan.

> Sautee, toss and coat the noodles in the oil & garlic until evenly coated. Only sautee for a minute or two… the noodles will JUST start to change color. TAKE THEM OUT! You’ll probably be tempted to keep cooking them because they still kind of look raw, but NOBODY likes mushy noodles.

> Remove noodles from the pan, put them in a side bowl.

> In same pan, sautée the diced veggies in a bit of EVOO. After they get a little bit tender, add in the tomato sauce and tomato paste.

> Stir around until heated throughout. Season to your taste.

> Once heated and seasoned accordingly, toss back in the noodles into the sauce bath.

> Toss to coat the noodles evenly and serve immediately. Dig in and be amazed!

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Be prepared to be surprised how full you are off from a beautiful bowl of vegetables that is jean friendly! All comments, tips and questions are welcomed!

Also, this was “Husband Approved” – that’s a winner in my books! Voila!

Enjoy!
Lisa

*** Can also easily be made with added meat or beans!


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Homemade Friggin’ Graham Crackers!!! S’MORE ME!

I’m in a baking mooooooood today!!!! My pup, Ernie, is sick today so being the overprotective PupMama that I am, I am sticking around the house today to keep an eye on the poor guy. That’s the only excuse that I need to put on my baking pants!

With the four brown bananas in our fruit bowl, I already whipped up some banana muffins. My Mom was famous for her muffins and I try to replicate hers the best that I can. She was known as the Muffin Lady by a few of my friends growing up… every Saturday morning she would whip up muffins and the banana ones were always my favourite (her blueberry ones are a very close second…) The muffins are so moist, soft and delicious…. every bite you get a mouthful of banana muffin, chocolate chips, coconut and raisins! Does it get better than that!?

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I’m also slow cooking a teriyaki, pineapple chicken dish that I am winging and plan to serve it with steamed broccoli, rice and a salad to start. On a Wednesday night! We rarely ate like this mid-week in Canada! John offered to BBQ some big, fat juicy pork chops that are currently marinating, but I have an inkling he’ll get home late tonight and the last thing he’ll want to do is go up to the rooftop to BBQ.

Now… to the good stuff! Last time I was at the grocery store, I checked the ingredients in graham crackers and was disgusted. I don’t remember why I picked up the box in the first place, but that’s beside the point. Why does there need to be so much garbage in crackers!? These are the ingredients in the store bought ones:

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Is it really necessary to have hydrogenated cottonseed oil, soybean oil, calcium phosphate, artificial flavour, and soy lecithin in simple crackers? I didn’t think so… so I made my own. With real ingredients that you have in your cupboards! I googled a few recipes and this is the recipe that I blended together:

INGREDIENTS:

  • 1 cup whole wheat flour
  • 1.5 cups all-purpose flour
  • ½ cup brown sugar (Trader Joe’s brown sugar is my absolute fave)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (mine was quite “heaping”)
  • 1 teaspoon baking soda
  • ½ cup cold unsalted butter, cubed
  • ¼ cup honey
  • ¼ cup water
  • A pour of molasses… I probably used 1/3 cup but I like the taste of molasses
INSTRUCTIONS
  1. Mix together flours, sugar, salt, cinnamon and baking soda. Add butter chunks and mix until the mixture has turned to coarse crumbs… a couple minutes or so. Should be pretty crumbly at this point
  2. Add in honey, water and as much molasses as your heart desires. Mix until all blended in together and forms easily into a ball of dough.photo 1
  3. Roll dough between two large pieces of parchment until ¼ inch thick. I used a pizza cutter to cut into rectangles but you can use cookie cutters too. Place crackers on a parchment lined baking sheet. Re-roll remaining dough until all of dough is used up.photo 2
  4. Bake at 350ºF for 15-20 minutes, until slightly darkened around edges (they will harden as they cool). Remove crackers to a wire wrack to cool.
  5. Devour as s’mores, spread pb or chocolate on top, or just eat them plain jane!

 

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Hope you enjoy them as much or “s’more” than we are!

Enjoy Lovelies!!!
L