End of Summer Thai Slaw

Well my friends… it’s about that time.  As far as I’m concerned, as of last night, Summer 2013 is over!

I hope you all had a fabulous summer!  Dave and I spent our final summer weekend at the shore house with the fam.  It was such a great way to end this crazy summer we’ve had.

A cute photo from our date night in Atlantic City :)

A cute photo from our date night in Atlantic City 🙂

I wanted to make one last summery side dish before my mind starts wandering off in pumpkin land!  The recipe for this slaw was from the Food Network’s 50 Slaw Recipe booklet.  The Thai version stood out to me since I was able to use my brand new SPICY peanut butter from Peanut Butter Co!  I love the Food Network’s 50 recipe booklets, they always inspire me… I want to make so many more too!

Thai Slaw w/ Spicy Peanut Butter

Ingredients:

1/2 cup Peanut Butter

1/3 cup Rice Vinegar

Juice from 2 Limes

1 Tablespoon Grated Ginger

1 Tablespoon Low Sodium Soy Sauce

1/4 head of Napa or Green Cabbage

1/2 cup Shredded  Carrots

1/2 cup Fresh Cilantro, chopped

2 Green Onions, chopped

1/4 cup Dry Roasted Peanuts, chopped

Directions:

1.  Stir or puree the peanut butter, rice vinegar, lime juice, ginger, and low sodium soy sauce.  

2.  In a separate bowl, combine cabbage, carrots, herbs, and peanuts.  Mix the dressing into the slaw and toss when ready to serve.

Recipe from:  Food Network Magazine

Ready for the dressin'!

Ready for the dressin’!

The star of the show!

The star of the show!

MMM!

MMM!

Thai Slaw

I love love loved this slaw!  I’m not a huge cole slaw fan because of the mayo that’s normally in it, so I really enjoyed this variation!  And I do have to tell you how delicious the spicy peanut butter made it.  There was nothing else spicy in the slaw and boy did it have heat!  It’s amazing how much flavor the spicy peanut butter brought to the table.  I might have to buy myself another jar already!

Well here’s my goodbye to you Summer 2013!  Excited to see what the fall will bring us 🙂

PB&J Hot Cereal

Today I’m going to share with you two new discoveries that will have you changing your mind about breakfast forever… well, it will at least having you hopping in your car to get to your nearest grocery store to try it out.  This will not disappoint.

If you haven’t noticed… I don’t typically post about breakfast.  It’s not because I don’t eat it though… In fact I actually LOVE breakfast, brunch, eggs, pancakes, everything breakfast related.  It’s really just because I’ve been eating the same breakfast for the past year and a half.  If you missed it, here you go.  It’s something I put together at night for the next morning with some fat free greek yogurt, some kind of fruit, and some type of jam.  It might be boring to eat every day for over a year but It’s healthy, filling, and so yummy.

After discovering Peanut Butter Co’s Mighty Maple Peanut Butter, and also Trader Joe’s new Organic Multigrain Hot Cereal, I have not eaten my boring Greek Yogurt all week!  This new breakfast kicks butt.  And admit it, who doesn’t love PB&J!?

Greatest Buzzfeed- 55 PB&J Recipes

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PB&J Hot Cereal

Serves: 1 

Ingredients:

1/2 cup Trader Joe’s Organic Multigrain Hot Cereal

1 cup Water

1 Tablespoon Peanut Butter Co’s Mighty Maple Peanut Butter (or regular)

1 Tablespoon Jam

1 Tablespoon Dried Cranberries or Raisins

1 Tablespoon Roasted Peanuts

2 Tablespoons Unsweetened Vanilla Almond Milk

Directions:

1.  Cook Hot Cereal according to package directions:  combine water and hot cereal in a saucepan and heat while stirring occasionally.  Put the lid on the saucepan but remember to stir every 30 seconds or so, it WILL overflow on you if you aren’t careful.  Stir until the water has been absorbed.

2.  Place the hot cereal in a bowl and add the rest of the ingredients.  Stir and enjoy.

PBnJ Hot Cereal

 

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While the hot cereal is the main ingredient of this hearty breakfast, the peanut butter just steals the show.  The maple flavor isn’t overpowering but gives the cereal just that extra hint of sweetness that is so tasty.  The PB gets super creamy when it’s heated by the hot cereal, it’s hard not to add more!

Play around with this, you can use different nuts, jams, and fruit too.  Don’t mind me while I do a little dance to the Peanut Butter Jelly song… have a great day!

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Spicy Peanut Soba Noodles

I was driving through Silver Spring, Maryland where I was stationed during my training for the new job when I came to a HAULT.  Is this for real?

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Am I driving around with nothing to do and did I really come across a Korean Supermarket in the process?  Yes!!!  Now, I know we have lots of these in Philly and I could easily go to one any day, but after stops at Trader Joes, Superfresh, Giant, Whole Foods, etc… who wants to go to another market?!  This was meant to be.

After walking around aimlessly in awe of all of the new produce, types of kimchi and rices, I stopped and literally just stared at the noodle section.  I was in heaven.  I decided that I had to buy some, and good ol’ Soba was the winner.  While Soba Noodles are available at some markets, they certainly aren’t abundant and certainly aren’t affordable.  I’m talkin’ I got a 2lb package for $2.99.  Awesome.

Now that I’m back home and busy as a bee trying to start my business in my new job… I’ve had little time (and cash flow) to go food shopping for us.  I’ve been making some pretty creative things, but last night I just was craving something warm… and spicy.  The soba noodles popped into my mind and I just could not get them to go away.  So, soba noodles it was!

I modified a recipe I’ve saved from Cooking Light and whipped up some pretty delicious (warm and spicy) Soba Noodles.

Okay, if you’re sitting here and you’re all like… “wtf is Beth talking about, what are Soba noodles?!?!” … take a second and check this out  or just be happy with my explanation:  they are really pretty and delicious buckwheat noodles that take like two seconds to cook and taste extra nutty and work well in most Asian dishes.

Soba Love

Soba Love

Oh, and I do of course have to mention that one cup of cooked Soba is over 100 calories less than one cup of cooked spaghetti.  BAM.

photo from Gourmet Garden

photo from Gourmet Garden

Another star of this quick and easy noodle dish that I absolutely HAVE to tell you about is my new Gourmet Garden herbs!  You’ve probably seen these in the refrigerated section in your produce aisle, but have you used them yet?  They are a lifesaver! These tubes are jam-packed with fresh herbs that are pre-washed, chopped, ready to use and will NOT go bad as fast as regular fresh herbs (my downfall when using herbs).  In this recipe, I used Chunky Garlic, Chili Pepper, and Ginger.  No spicy, garlicky, smelly hands… no peeling, no chopping.  Ah-May-ZING!

these bad boys are the bomb.com!

these bad boys are the bomb.com!

Spicy Peanut Soba Noodles

Ingredients:

2 bundles Soba Noodles

2 Chicken Breasts

Green Beans, Carrots, Broccoli, or other Veggies as desired

1/3 cup Water

1/3 cup Reduced Fat Peanut Butter

1 Tablespoon peeled, chopped Ginger (Gourmet Garden)

3 Tablespoons Low-Sodium Soy Sauce

2 Tablespoons Honey

1-2 teaspoons Crushed Red Pepper

1 pinch Ground Cayenne Pepper

1 teaspoon Gourmet Garden Chili Pepper

1-2 teaspoons chopped Garlic (or Gourmet Garden)

Green Onions, sliced (I used my Freeze-Dried Chives)

1/4 cup chopped Dry Roasted Peanuts

Directions:

1.  Boil the chicken, cut into 1-inch chunks or strips, whichever you prefer, and set aside.  Cook whatever vegetable you want to use too.  Set aside.

2.  To cook the Soba Noodles, bring salted water to a rolling boil.  Drop the noodles in and lower the heat a little.  Boil for 4-5 minutes.  Drain and rinse under very cold water.  This will help prevent the noodles from clumping up and sticking together.

3.  Meanwhile, stir the water, peanut butter, soy sauce, ginger, peppers, and garlic together in a medium-sized bowl with a whisk until well combined.  Taste and re-season according to how hot you prefer.

4.  Combine the noodles, chicken, veggies, and sauce.  Top with crushed peanuts and green onions.  Serve and enjoy.

Recipe inspired by:  Cooking Light

Mix up that sauce

Mix up that sauce

Crush some peanuts

Crush some peanuts

Combine everything together...

Combine everything together…

Voila!

Voila!

I don’t think there’s any better sauce than one that’s sweet, spicy, and has peanut butter.  I mean, really… how can it get better than that?  The Gourmet Garden herbs were kick-ass in the sauce and saved me so much time.  And needless to say, I am in Soba love!  MMM!

Check out Gourmet Garden on Twitter @FreshMadeEasy

Find Soba Noodles Here

and while you’re at it, look at these other sweet n spicy recipes from yours truly!

Mango-Sriracha Chicken

Mango-Sriracha Chicken

Slow-Cooker Asian Beef

Slow-Cooker Asian Beef

Peanut Butter Soba

Peanut Butter Soba

Sweet n Spicy Citrus Marinade

Sweet n Spicy Citrus Marinade

Asian Peanut Veggie Dip & May SRC Reveal

Hi friends!  I’m so excited to share this new recipe with you.  It’s fast, easy, and of course so delicious.  This Asian Peanut Dip tastes amazing on slices of cucumber, baby carrots, cherry tomatoes, and even pita bread.  It’s a great alternative to your typical French Onion or Veggie Soup Mix Dip.

Secret Recipe Club

Before I share the simple directions for the dip, I have to tell you about where I got the recipe!  This awesome recipe is a product of the Secret Recipe Club (the SRC).  For those of you who haven’t had a chance to read my other posts about the SRC, here’s the rundown:

The SRC is an amazing group of bloggers who are paired up with a secret blogging partner every month.  That month, we scour our partner’s blog for new recipes and can pick any single recipe to replicate.  I always have such a hard time deciding on what to make!  We’re even allowed to modify the original recipe according to our dietary restrictions, tastes, and what ingredients we have on hand.  Everyone in the group will make a blog post about the recipe and reveal it to one another on the same day.  So- SURPRISE!  Here we are with May’s reveal.

This month, I had the pleasure of being assigned to blog about Sarah from The Pajama Chef.  Hi Sarah!  I’ve already been following Sarah’s blog for a while and I just love it.  I share her love of peanut butter (I had to choose a recipe with some of that in there!) and now also apparently running… this past Sunday, I ran my very first race- the Broad Street 10 Miler in Philly.  I should maybe correct myself and say I probably don’t love running as much as Sarah, but I’m certainly giving it a whirl for a bit.

Anyway, after taking forever to decide which one of Sarah’s amazing recipes to try… I wanted to give this tasty sounding dip a shot.  (I think I’m making your Fried Chickpeas next week!)

Asian Peanut Veggie Dip

Ingredients:  

1/4 cup Asian Sesame Dressing (I used our fav, Ken’s Light)

1/4 cup Peanut Butter

1/4 cup Honey (I used a little less)

Crushed Red Pepper to taste (I think I did 1t or maybe a bit more)

Directions:

Mix first three ingredients with a whisk until well combined.  Add crushed red pepper and serve with sliced veggies.

Original Recipe from:  The Pajama Chef

4 Simple Ingredients

4 Simple Ingredients

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Like I said, this dip is clearly so easy to make.  I loved the consistency; it’s not too watery but not too thick and just the right amount of gloopy from the honey.  MMM!

Keep your eyes open for a post about our Seattle & Vancouver vacation and also about our run weekend!  For now, here’s the latest adorable Stella pic for you .

Appropriate Caption:  "Thanks for letting me finish the rest of your Cherry water ice, Mom!"  ... we had to bathe her after!

Appropriate Caption: “Thanks for letting me finish the rest of your Cherry water ice, Mom!” … we had to bathe her after!

Check out all these other SRC Reveal Recipes… they all look so good!



Chocolate Peanut Butter No Bakes

Okay, so if you’re following me on Facebook and saw this picture this week…

You’re probably pretty excited to see this recipe by now!

If you don’t follow me on Facebook… you should do it now.  Go ahead… click it!  While you’re at it, follow me on Twitter and Pinterest too 🙂

Mom made these cookies a few months ago for the first time, but I totally forgot to take pics or write down the recipe… so I had to try to find them again.  This recipe is the FIRST one that comes up on google, and there is totally a reason:  they are awesome.

They rock for a few reasons:

1.  They take under 15 minutes to make

2.  They are less than 130 calories a piece 

3.  You probably already have all of the ingredients at home

4.  They’re addictively delicious

Chocolate Peanut Butter No Bake Cookies

Recipe based on:  Food Network

Makes:  24-30 cookies (I halved their recipe)

1 cup sugar
2 Tablespoons cocoa
1/2 stick butter
1/4 cup milk
1/2 cup peanut butter
1/2 Tablespoon vanilla
1.5 cups oatmeal

1 handful Salted Peanuts

Waxed paper or Silpat

Directions:

1.  In a saucepan, boil the sugar, cocoa, butter, and milk.  Keep an eye on it, you don’t want the sugar to burn.  Let boil for 1 minute then add peanut butter, vanilla, peanuts, and oatmeal.

2.  On a sheet of waxed paper, drop mixture by Tablespoon, until cooled and hardened.  Or you can make them smaller for an even cuter, lower calorie little bite-sized snack!