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How to make Peanut Noodles
Yield: 4 servings
Prep Time: 20 minutes
Cook: 38 minutes
12 ounces buckwheat soba noodles, or any other whole grain noodle
1 cup low-sodium chicken or vegetable broth
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1/2 cup natural peanut butter
1 tablespoon honey
1 teaspoon Sambal Oelek (Asian chili sauce)
1/4 teaspoon salt
2 teaspoons vegetable oil
1 large red bell peppers, seeded and sliced into thin strips
8 ounces snap peas, strings removed
2 carrots, peeled and cut into thin strips
1 (1-inch) piece fresh ginger, peeled and grated
2 green onions, sliced
3 garlic cloves, minced
Lime wedges, for serving
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.
Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.
Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.
Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.
How to make Video: Layered Zucchini Parmesan
Yield: 2 to 4 servings
Prep Time: 20 minutes
Cook: 1 hour
- 3 large zucchini, sliced into 1/3-inch coins
- 1 tablespoon extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian bread crumbs
- Kosher salt & freshly ground pepper, to taste
- 1 cup marinara sauce, homemade or bottled
- 2/3 cup shredded mozzarella cheese
- Preheat the oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
- Blot the zucchini coins with paper towels to remove excess moisture. Place the zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine the Parmesan, bread crumbs, salt, and pepper.
- Dip each zucchini coin into the Parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on the prepared baking sheet. Bake for 25 minutes or until browned and crisp.
- Reduce the oven temperature to 400°F. Coat the bottom of a small baking dish with the marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
- Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
How to make Whole Wheat Spring Pizza
Yield: 1 12-inch pizza
Prep Time: 10 min
Cook: 24 min
1 ball no-knead whole wheat pizza dough
1 tablespoon extra-virgin olive oil
1/3 cup pesto
6 ounces fresh smoked mozzarella cheese, shredded
10 asparagus spears, trimmed and cut into 1 1/2-inch pieces
12 to 15 cherry tomatoes
Salt and freshly ground black pepper
1 tablespoon fresh chopped chives
Place a baking stone on the bottom rack of the oven and preheat to 450°F.
Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough to a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use.
Brush the olive oil onto the edges of the pizza dough. Spread the pesto over the dough. Sprinkle with the mozzarella cheese. Sprinkle with the asparagus and tomatoes. Season to taste with salt and pepper. Slide the dough onto the baking stone, keeping the parchment underneath the dough. Bake for about 12 to 14 minutes, or until the cheese is bubbling and the dough is golden. Sprinkle with the chives and let cool for 5 minutes before slicing and serving.
How to make Spinach Artichoke Lasagna Roll Ups
Yield: 10-12 roll ups
*The size of your pan will dictate how many roll ups you can make.
For the cream cheese sauce:
4 ounces cream cheese, at room temperature
1 teaspoon garlic powder
2/3 cup milk
For the roll ups:
10-12 lasagna noodles*
1 (12-ounce) package frozen artichoke hearts, thawed and quartered
1 (10-ounce) package frozen chopped spinach, thawed and squeezed to remove water
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 (15-ounce) container part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
For the sauce:
Combine all the ingredients in a small saucepan set over medium-high heat. Bring to a boil then reduce heat to low. Simmer for 5 minutes, or until the cream cheese has melted and the mixture is creamy.
For the roll ups:
Preheat the oven to 350°F. Spray a 9x13-inch or similarly sized baking dish with cooking spray. Spoon about 1/2 the cream cheese sauce into the baking dish, spreading to create a thin even layer.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, or until al dente. Drain and gently lay the noodles flat onto a large sheet pan or simply a sheet of parchment paper.
In a medium bowl, combine the artichoke hearts, spinach, garlic, parsley, ricotta, half the mozzarella, Parmesan, salt, pepper, basil, pepper flakes, and nutmeg. Spread a 1/4 cup of the artichoke mixture evenly along each noodle, rolling up tightly. Place the roll ups, seam side down, into the prepared pan. Top with the remaining sauce and mozzarella cheese.
Bake for 20 to 30 minutes, or until heated through the lightly browned. Bake longer to brown the cheese more. If you like really golden brown cheese, broil for a few minutes. Serve.
How to make Healthy Fettuccine Alfredo
Yield: 4 servings
1 pound whole wheat fettuccine (I used whole wheat spinach fettuccine)
6 cups low sodium vegetable broth
3 small heads cauliflower, chopped
1 tablespoon butter
5 garlic cloves, chopped
1 teaspoon salt
Pinch freshly ground black pepper
1 tablespoon olive oil
1/4 cup heavy cream
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions, or until al dente. Drain, reserving 1 cup of the pasta water.
Meanwhile, in a large pot, bring the vegetable broth to a boil. Add the cauliflower, cover, and cook until very tender, about 15 minutes.
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
Transfer the cauliflower and vegetable broth to a blender. Add the garlic, salt, nutmeg, pepper, and olive oil. Blend until the mixture is smooth and velvety. You may need to work in batches if your blender is too small. If the mixture is too thick, add some of the pasta water to thin.
Transfer the puree back to the skillet. Add the cream and cook over low heat. Add more pasta water, if necessary, to thin the sauce. Taste and adjust seasonings. Toss the fettuccine in the sauce and serve.
How to make Spinach Puffs
Yield: 6 large puffs
Prep Time: 10 minutes
Cook: 35 minutes
1 (10-ounce) package frozen chopped spinach, thawed
1/2 cup crumbled feta cheese
1 small onion, minced
1 garlic glove, minced
1 tablespoon olive oil
1 teaspoon chopped dill (I omitted because I dislike dill)
Kosher salt and freshly ground black pepper
2 large eggs
1 sheet frozen puff pastry (from a 17.3 ounce package), thawed, rolled out into a 12″ square, kept chilled
Preheat oven to 400°F. Spray a standard size 6-cup muffin tin with nonstick baking spray.
Squeeze out as much water from the thawed spinach as possible, too much water will make soggy puffs. Mix the spinach with the feta, onion, garlic, olive oil, and dill (if using). Season to taste with salt and pepper. In a small bowl beat the egg to blend before gently stirring into the spinach mixture.
Cut the puff pastry into 3 equal strips. Reserve 1 strip for some other use (such as Nutella Palmiers). Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into the bottom and up the sides, leaving the corners pointing up. Divide the filling evenly among the pastry cups. Fold pastry over filling, pressing the corners together to meet in the center. The pastry cups can be covered and refrigerated up to 3 hours ahead of time.
Beat the remaining egg to blend in a small bowl. Brush the pastry with the egg wash. Bake until the pastry is golden brown and puffed, about 25 minutes. Transfer the muffin tin to a wire rack to let the puffs cool in the tin for 10 minutes. Run a sharp paring knife around the edges of the puffs to loosen before turning the puffs onto the rack to cool slightly before serving.
How to make Chickpea-Brown Rice Burgers
2 cups cooked and drained chickpeas
1 cup cooked brown rice
1 shallot, minced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cumin
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
Dijon mustard, for serving
Lettuce and any other accompaniments, for serving
Puree chickpeas and brown rice in a food processor until a thick paste forms. Transfer paste mixture to a medium bowl and stir in shallot, garlic, parsley, and cumin. Season mixture to taste with salt and pepper. Form into four 1/2-inch thick patties.
Heat olive oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.
Spread mustard on each patty and serve hot with any accompaniments.