Category Archives: Sunday Bites

I mentioned in a post earlier this week that Sam and I had a noodle craving that lead us to create our own noodle bar for dinner.  We whipped up a variety of fresh toppings, mixed up our own sauces, and had two varieties of healthy noodles to choose from.  For this recipe I’m going to detail what we made but you can mix and match your own favorite ingredients to make countless variations.  I’m using shiitake and kelp noodles because they are very low in calories, but you can use rice noodles or any other type you like.

Ingredients :

Noodles

Fresh herbs – Mint, Basil, Cilantro, Green onion

Limes

2 Jalapeños

Edamame (cooked)

Purple cabbage

Carrots

Radishes

Cucumber

Smoked tofu

Peanut butter + Peanuts

Rice wine vinegar

Soy sauce

Hoisin sauce

Sesame oil

Directions :

Start by cooking noodles according to instruction on the packaging. While the noodles cook begin to assemble your toppings. Shell the edamame, and shred the cabbage. Finely chop the green onion, jalapeño and cilantro. If you have one, use a spiralizer to cut the carrot into thin strips. Chop the radishes and cucumber into bite sized pieces, toss together with a splash of rice wine vinegar and top with a sprinkle of cilantro. Thinly slice your tofu and cut your limes into wedges. The final step is to assemble your sauces. For the peanut sauce blend 1 cup of peanut butter, with 2 tbsp of soy sauce, 2 tbsp rice wine vinegar, roughly chopped and seeded jalapeño pepper, and a little water depending on how thick you want the sauce. For the second sauce I combined sesame oil, with rice wine vinegar, soy sauce, and a touch of hoisin sauce to taste. When serving I put out extra sesame oil, rice wine vinegar, and soy sauce to add to the noodle dishes as needed. I put everything out on the table and we spent the evening trying different flavor combinations. The best part is that because we were using shiitake and kelp noodles  as well as fresh veggie toppings, our bowls were virtually guilt free.

Happy Sunday!

After our snowy trip to Sundance I’ve been craving a taste of summer. It’s clementine season so I picked some up from the market and made some clementine fizzes while planning our new tropical adventure.

Ingredients :

3 clementines

1 teaspoon honey

1 bottle dry white wine

1 bottle sparkling water

Makes 4

Directions :

Put a drop of honey and juice a half a clementine in each glass. Mix well until honey dissolves. Add  white wine, about 6 oz per glass, and top with sparkling water. Garnish with a clementine slice. Enjoy while pretending you’re on a sunny beach.

SUNDAY BITES_BUTTERNUT SQUASH-2 Whenever I get sick, my favorite thing to do is to try out new recipes.  I haven’t been feeling well the past few days. I’ve been dying to try my hand at homemade cheese and figured this would be a great opportunity. I decided to first try my hand at making ricotta cheese for a roasted butternut squash bruschetta recipe. The cheese was super easy to make and the bruschetta is perfect for any holiday gathering.

Ingredients:

1/2  of a butternut squash

1 tbsp extra-virgin olive oil

1 fresh baguette

1 cup homemade ricotta cheese

1/2 white onion

 1/3 cup chopped fresh sage

1 tbsp fresh Italian parsley

1 tbsp raw honey

Salt & pepper

Makes 8 bruschetta slices.

Ingredients for homemade ricotta:

4 cups whole milk

2 cups heavy cream

1 tbsp salt

3 tbsp nice white wine vinegar

Directions:

Start by preheating your oven to 400°F. Cut the ends off of the squash and peel. Cut the squash into small cubes and place on a parchment lined baking sheet. Toss with extra-virgin olive oil, honey, and fresh sage. Sprinkle with salt and pepper to taste. Roast the squash for 30-40 minutes or until tender. Set aside to cool.  While the squash is baking, caramelize your onions by sautéing in olive oil until golden brown.  Assemble by topping each bread slice with ricotta cheese, caramelized onions, butternut squash, sprinkle with finely chopped parsley. Serve and Enjoy.

Directions for ricotta cheese:

First dampen the cheesecloth. Use it to line a sieve and place over a large bowl. Combine the heavy cream, whole milk and a 1 tbsp of salt. Bring to a boil, stirring occasionally. As soon as the milk mixture comes to a boil, remove from heat, stir in the white wine vinegar. Let sit for 1 minute, the cheese will begin to curdle. Drain over the cheesecloth pouring out excess liquid from the bottom bowl as needed. Let sit for 20-25 minutes. Once it has reached a desired consistency (the longer it sits the thicker it gets), wrap in plastic and put it in the fridge until you’re ready to use it. It will hold in the fridge for up to 4 days.

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SUNDAY BITES_BOURBON CREAM-1One of my closest’s friend has been spending  a lot of time at our house lately. She’s going through a tough time with her family.  We’ve offered her our home whenever she needs a distraction from the stress. She’s not a big drinker but loves Bourbon and cream soda. The other day she came over for dinner so I decided to make her something special. I made her this cocktail using her two favorite drinks. She loved it and I loved seeing her smile.

Ingredients:

2 oz. Bourbon

Fresh Mint

1 Orange

3 oz. Cream Soda

3 oz. sparkling water

Serves 1

Directions:

Muddle a few sprigs of fresh mint and a slice of orange in a tumbler. Add ice and pour in bourbon. Stir and strain into a glass over cubes of ice. Add cream soda and top with sparkling water. I ended up putting more soda water in mine but my friend preferred hers on the sweeter side. Garnish with an orange wedge and fresh mint.

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SUNDAY BITES QUINOA-3One of my new favorite recipes is this quinoa salad with an herb trio dressing, sun-dried tomatoes, and spinach. It’s light, healthy and super easy to make. Enjoy and happy Sunday.

Ingredients:

2 cups cooked quinoa

1/2 cup packed sun-dried tomatoes

 1 cup chopped basil

1/2 cup chopped mint

1/2 cup chopped parsley

1 garlic clove

1/3 cup olive oil

1/3 cup fresh lime juice

1 cup baby spinach

Directions:

Using a food processor blend the 3 herbs, olive oil, lime juice, and garlic until smooth. Season with salt and pepper. Drain excess oil out of your sun-dried tomatoes by letting them sit in a small strainer over a bowl. Roughly chop the spinach into long ribbons. Combine quinoa, sun-dried tomatoes and spinach in a large bowl and add the desired amount of herb dressing. Garnish with fresh basil and serve cold.

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