Tag Archives: summer recipes

Summer Thai Chopped “Chickn” Salad

I’ve been so busy my poor blog has been neglected. I haven’t forgotten about you guys. As a stay at home mom with boys, a husband that works 24/7 and a new dog, life gets busy and I don’t have time to make new recipes. I stick to my tried and true recipes in an effort to save time. 


I finally had time to do this one for you guys. It’s a wonderful Thai Chopped Chicken Salad, cruelty free and still absolutely amazing!


INGREDIENTS

Salad

  • 2 chikn scallopini Gardein pieces cooked or you can marinate tofu first using this recipe
  • 1 small head green or white cabbage (2 cups shredded)
  • 1 large carrot (1½ cups shredded)
  • ½ cup fresh cilantro
  • ½ cup green onions
  • ½ cup chopped peanuts
  • 1 tsp. avocado oil

Dressing

  • 2 cloves garlic
  • 3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon oil
  • ¼ cup peanut butter
  • ¼ cup water

INSTRUCTIONS

  1. Heat up a tsp of avocado oil on a non-stick (I prefer cast iron) pan on medium heat. Add the chikn and flip it often until fully cooked. Or cook tofu according to instructions. 
  2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Roughly chop the cilantro and green onions. Toss the chikn/tofu and vegetables in a large bowl and keep chilled.
  3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
  4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

NOTES

Nutrition information is for 6 servings.

Italian “Drunken” Noodles

I made this amazing dish for dinner the other night and I think it may be my new favorite recipe. It was so flavorful, filling and absolutely delicious. Plus, my kids loved it and wanted seconds. 

Here is a link to the original recipe:

 
http://pinterest.com/pin/118712140150325563/
 
Original ingredients:
 
  • Olive oil
  • 4 spicy Italian sausage links, casings removed
  • 1 large onion, quartered and sliced thinly
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • ½ cup white wine (I used Chardonnay)
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, julienned, divided use
  • 8 ounces Pappardelle noodles, uncooked
 

My Version


Ingredients

  • Olive oil
  • 4 Tofurky Italian sausages
  • 1 large onion, quartered and sliced thinly
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning (I mixed basil & thyme)
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 4 cloves garlic (I used 4 tbsp pre-minced garlic)
  • ½ cup white wine 
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped (I used oregano from my herb garden instead. Use whichever you prefer)
  • ¼ cup fresh basil leaves, julienned, divided use
  • 8 ounces Pappardelle noodles, uncooked (I couldn’t find Pappardelle noodles, so I used the 1/2 a pack of linguine I had left over from my Cajun Pasta recipe–see my first blog recipe post) 
 
Directions:
 
Cook time: about 20 minutes
  • Place a large, heavy-bottom pan or braising pot over medium-high heat. Add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side.
  • Prepare the noodles according to instructions on package. Then, drain the noodles very well.
  • Once the crumbled sausage is browned, remove it from the pan/pot and place into a small bowl to hold for a moment. 
  • Next, add the sliced onion into the pan, add more oil if needed and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning 
  • Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.
  • Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced. 
  • Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off. 
  • To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil (I used olive oil from my friend, Jennie’s specialty store, The Olive Vineyard. The Tuscan Herb olive oil was just perfect) to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil.
  • Add the noodeles directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.
  • To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil and an extra drizzle of olive oil (if you’d like)

World’s Best Pasta Salad

In the summertime, my mom always made large batches of pasta salad for us to bring to barbecues and to eat while camping. I always used her recipe and while delicious, it wasn’t very vegan friendly. I had to experiment quite a bit to get the right seasoning combination to make it flavorful. I finally found it and I had to share!! This is my “go to” recipe when it comes to side dishes I am supposed to bring to cookouts with friends. It’s always a hit!!

It’s also perfect for those veggies you have in your fridge that are about to go bad. The ingredients listed below are just what I had on hand, feel free to add whatever veggies you have in your fridge.

Here it is, enjoy friends!

What you’ll need:

  • 1 package of organic tri-colored pasta, cooked al dente
  • Fresh cilantro, chopped
  • Fresh basil, chopped
  • Fresh oregano, chopped
  • 2 tsp. dried Thyme 
  • 1/2 tbsp garlic powder
  • Seasoning salt (msg free) to taste
  • 5 stalks of celery, chopped
  • 1 red pepper, chopped
  • 2 large carrots, chopped
  • Green onions, chopped
  • 1/2 red onion, chopped
  • 1 cucumber, chopped
  • Your favorite vinaigrette

Directions:

  1. After you have cooked your pasta, drain it and run cool water over it
  2. Put pasta in a bowl, add seasonings and add the veggies.
  3. Pour your favorite dressing over the top until all noodles are evenly coated, mix all ingredients well.
  4. Let it chill in the fridge for a couple hours. Now it’s ready to enjoy!