Curried Noodles with Vegetables

By Ira,

This meal comes together very quickly. Once you prepare the vegetables, you can stir-fry them, then add the noodles and the spices, and it’s done.

  • 4 teaspoons coconut oil or grapeseed oil, separated
  • 1 onion, sliced
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 8oz package shiitake mushrooms, stalks removed and sliced
  • 3 garlic cloves, diced
  • 1-2 tablespoons madras curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup vegetable stock, or chicken stock
  • 2 tablespoons soy sauce
  • 1 teaspoon to 1 tablespoon chili-garlic sauce
  • salt
  • 1/2 cup cashews
  • 3 green onions, diced
  • 1 9-ounce package fresh Chinese noodles or 8-ounces dried linguine
  • 1 tablespoon toasted sesame oil

In a large pot, bring water to boil. Add the noodles and let it simmer, stirring occasionally, until they are al-dente, about 3 minutes if you’re using the fresh noodles. Drain, rinse it with cold water, add the sesame oil, and stir it gently. Set it aside.

In a wok or large skillet over medium heat, add 2 teaspoons oil, followed by the onion and carrot.

Stir-fry for a few minutes, then add the green and red bell pepper and cook for a few more minutes. Transfer the mixture to a plate and set it aside.

To the same now empty pan, add 2 teaspoons oil, then the shiitake mushrooms and garlic.

Cook while stirring occasionally for a few minutes.

Add the cooked vegetables to the wok, followed by the noodles, curry powder, turmeric, stock, soy sauce, chili-garlic sauce (amount varies according to how spicy you like your noodles), soy sauce. Stir gently to combine. Taste to check the seasonings and add salt accordingly.

Top with the cashews and green onions and serve.


Buffalo Chicken Salad

By Ira,

If you think salads are boring, you should try this one. It’s delicious and light. The chicken is seasoned with smoked paprika and chile powder, then tossed with blue cheese and all the other vegetables. And don’t feel guilty about adding too much dressing: it’s just yogurt, buttermilk, onion, and hot sauce. You will notice that you’re eating all the colors of the rainbow in the one salad.

Serves 4 – Adapted from Clean Eating magazine

  • 1 lb boneless, skinless chicken breasts (4 medium breasts)
  • 1 or 2 teaspoons coconut oil, or grapeseed oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chile powder
  • 1/2 sweet onion, chopped into big chunks (about 1/2 cup)
  • 1/2 cup low fat plain Greek-style yogurt
  • 5 tablespoons low-fat buttermilk
  • 1 or 1 1/2 tablespoon hot sauce (or buffalo)
  • 1 head romaine lettuce, chopped
  • 1 head red leaf lettuce, chopped
  • 1 yellow bell pepper, thinly sliced
  • 1 pint grape tomatoes, left whole or halved
  • 2 medium carrots, peeled, julienned or shredded
  • 2 oz blue cheese, crumbled (about 1/2 cup)
  • salt

Note: don’t substitute plain paprika for the smoked one. The smoked paprika gives it an amazingly deep flavor. If you can’t find red leaf lettuce, just substitute it with the romaine lettuce like I did. But by using the red leaf lettuce, you will have all the colors of the rainbow.

Place the chicken on a cutting board, cover it with cling wrap and pound the pieces so they become thinner (you can even cut the chicken in half so each chicken breast turns into 2). Sprinkle the pieces evenly on both sides with smoked paprika, chile powder, and salt.

In a large skillet over medium heat, add 1 teaspoon oil, then the chicken pieces, and cook on each side for 5-7 minutes depending on its thickness.

When done, set it aside on a clean cutting board for a few minutes before slicing it into strips. If your skillet is too small, then cook two chicken breasts at a time and keep the cooked ones warm under foil.

Meanwhile, in a blender, add the yogurt, buttermilk, onion, and 1 tablespoon hot sauce.

Blend until smooth. Taste to see if you’d like to add the additional 1/2 tablespoon hot sauce (I did because the buttermilk and the yogurt mellow the spiciness of the hot sauce).

Divide the lettuce between 4 plates, then top it with the bell pepper, tomatoes, carrots, and cheese.

Drizzle the dressing on the salad.

Top with the chicken, then drizzle more dressing on top if you wish.

Broccoli and Pepper Calzones with Homemade Pizza Sauce

by Jennifer

Serves 4.

  • 1 lb. pizza dough, homemade or store-bought
  • 1 TBS olive oil
  • 1/2 lb. frozen peppers and onions
  • 10 oz. package frozen broccoli cuts
  • salt and freshly ground black pepper to taste
  • about 1/2 cup ricotta cheese
  • about 1 cup shredded mozzarella cheese
  • cornmeal for dusting pan
  • Homemade Pizza Sauce – see below

Preheat oven to 450, with rack in lower third of oven.  Dust a heavy lined baking sheet with cornmeal.

Heat oil in a large skillet over medium heat.  Add broccoli cuts and cook, stirring occasionally, for 5 minutes.  Add peppers and onions and cook until vegetables are tender, another 5 minutes or so.  Remove from heat.

Divide pizza dough into 4 equal pieces;  roll each piece into an 8” circle.  Spread 2 TBS of ricotta cheese over half of each circle, leaving about a 1/2” edge free.

Top with a generous 1/3 cup vegetables,

and top that with about 1/4 cup mozzarella cheese.  Fold over the other half of the dough, and stretch out the bottom edge, folding it over the top edge.  Roll the edges inward, starting from one end of the calzone toward the other, sort of forming a rope.

Transfer to baking sheet, and cut three small slits on top to vent the steam.

Bake calzones until golden and puffed, about 15 minutes.  (If there are leftover vegetables, they would be great in an egg white omelet the next day!)

Serve with Homemade Pizza Sauce on the side for dipping.

Homemade Pizza Sauce – adapted from Cooking Light

Makes about 2 1/2 cups sauce;  keep unused sauce for up to a week in the refrigerator, or freeze it for future pizzas.

  • 1 TBS olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 4 TBS tomato paste
  • 2 tsp dried oregano
  • 1 TBS dried basil
  • freshly ground black pepper to taste
  • 1 28-oz. can crushed tomatoes
  • 1 tsp balsamic vinegar

Heat oil in a large skillet over medium-high heat.  Add onion and saute for 3 minutes.

Add garlic and saute until fragrant.

Add wine and cook, stirring, for 30 seconds.

Add remaining ingredients except for vinegar and cook on low heat for 20 minutes, or until slightly thickened.

Remove from heat and stir in vinegar.