Category Archives: In the Kitchen

Weekly meal plans and recipes.

Easy, Healthy Meals with Noodles & a Thai Peanut Noodle Recipe

Look what I just made in 10 minutes:

Thai Peanut Noodles

This is an easy Thai Peanut Noodle dish that took me all of 10 minutes and a handful of ingredients.

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Do you love noodles? I am not talking pasta. I am talking about the ramen-style noodles that you ate every day once you moved out of your parent’s house!  Honestly, I pack them in my kids’ lunches every week, and they are just about the only lunch that comes back totally eaten! We love it around here, and for a  hot meal, it is a great way to feed my kids fast!  I love that I can serve them alone with seasoning, or amp them up with lots of veggies or meat- and depending on what I put on them, my meal changes completely.

My kids love either plain buttered noodles, or instant soup Yakisoba style noodles (the thin, long, kind), but my husband and I love Thai sauces over rice noodles (flat, long) or Udon style (the round, wheat) noodles with teriaki or curry sauces.

Here’s a quick description of each kind that I got to sample from Fortune Noodles:

Yakisoba

Teriyaki SG Fortune Noodles

Udon

7_Chkn_Udon_3D_Pkg Fortune Noodles

Rice

7_Chkn_Udon_3D_Pkg Fortune Noodles

I love keeping “easy” food that is healthy on hand to make for easy meals in our busy schedules to make my life so much easier. These noodles are awesome. Unlike the dried up kind that sits in the cupboard, the Fortune Brand noodles are fresh, so you keep them refrigerated. They use no-GMO oils, natural colors, and no MSG. I love that their ingredients are 100% natural.

For my Thai Peanut Noodles, here’s what I did:

Thai Peanut Noodles

Thai Peanut Noodles

Ingredients

  • 1 package Fortune Thai Peanut Rice Noodles
  • 1 package firm tofu
  • 1 Tsp.oil
  • 1 cup broccoli, cut into florets
  • 1 cup frozen peas, thawed
  • 1 large carrot, peeled and shredded
  • 2 TBSP peanuts
  • *Squeeze of lime, and sprinkle of cilantro or chives optional

Instructions

  1. In a medium saucepan, heat the oil over medium/high heat. Meanwhile drain and cut the tofu into cubes. Layer it between 4 paper towels and press to absorb the extra water. Place the cubes into the hot oil. Flip to brown both sides.
  2. Add the vegetables and cover for 2 minutes.
  3. Open the Fortune Rice Noodles and puncture the bag- heat in the microwave for one minute to loosen the noodles (or you can run them under hot water).
  4. Add the noodles, 1/2 cup of water and the seasoning bag to the skillet and mix it all together. Cover and continue to cook 2 more minutes.
  5. Remove from the heat and add your chopped peanuts and cilantro or chives if desired. Squeeze a little lime over the top, and serve.
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http://hardlyagoddess.com/thaipeanutnoodles/

I literally could eat noodles every day, as I sit here now dreaming of my favorite Thai places to eat and slurp up my noodles like they were running out of them. Back in the day (before kids!) and I had no food in my house at all, I would still find enough money to go out with my sister in law to our favorite Pho or Thai places just to get our fix on some noodles drenched in hot broth or yummy sauce! It was always worth it and crave-worthy. When I got married and then pregnant, my cravings were always for Thai rice noodles with peanut sauce. always. And so now, I still love noodles, but I can’t go out all the time- Making it myself is easier and usually healthier, but can be time consuming. I love that I can get a healthy, pre-packaged meal that is halfway homemade, but still gets me my craving indulgence!

The Fortune Noodles website has some great recipes too for making their packaged noodles and complete meal with added vegetables and meat (or tofu). Check them out here:

Website, Facebook, Twitter.

Make this, I know you will love it!

Thai Peanut Noodles2

Disclosure: I received samples of product from Fortune Noodles in order to review them for you here on the blog. As always I only give you my 100% honest opinion. See my full disclosures here.

Linking up this week with Deborah & Sarah for Meatless Monday along withFood, Pleasure and Health and The Fit Foodie Mama for another ALL veggie link-up! Great way to start the week! Come by and check them out!

Sweet Potato Corn Chowder #SoupSwappers

sweet potato corn chowderThis is starting to be my favorite type of post. When someone picks a theme and I get to play along but make my own recipe based on that idea. This month’s Soup Swappers theme is Root Vegetables.

I made this Sweet Potato Corn Chowder, since I love corn chowder, and make it all the time. Just switching up the potato for sweet potato made a nice difference! Guess what? The sweet potato is sweet! It adds a really nice balance to the rich little bites of bacon that I put in here. And if this doesn’t float your particular boat, there are lots more recipes for Root Vegetable Soups at the end of the post too.

Sweet Potato Corn Chowder #SoupSwappers

Sweet Potato Corn Chowder #SoupSwappers

This is such a great and fast soup to make for a rainy day or to have for the weekend.

Ingredients

  • 4-5 slices bacon
  • 1 Tbsp. olive oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 4 cups chicken broth
  • 2 medium sized sweet potatoes, peeled and diced
  • 2 cups frozen corn nibblets
  • 1 Tbsp. all purpose flour
  • 1/4 tsp pepper
  • 1 tsp. salt
  • 1 cup low fat milk

Instructions

  1. In a saute pan, cook the bacon, until crispy. Set aside. Cool and then crumble.
  2. While this cooks, get a large soup pot, add the oil and heat to medium.
  3. Add your celery, carrot and onion. Cook until the onion is translucent.
  4. Add the broth. Simmer for 10 minutes.
  5. Add the sweet potato and corn. Simmer for 20 minutes.
  6. In a glass jar with a lid, add the flour, salt and pepper. Add the milk (and lid). Shake the jar until totally combined. Pour into the broth. Simmer for another 5 minutes.
  7. Stir in the bacon crumbles and serve!

Notes

*Garnish with chopped parsley to brighten up the color and add a fresh taste.

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http://hardlyagoddess.com/sweet-potato-corn-chowder-soupswappers/

sweet potato corn chowder

Come check out all the other soups featured at #SoupSwappers this month!


Matzah Toffee

Hey there! Happy Passover! It is a holy week of Passover, Holy Thursday, and Easter, so I am re-posting this awesome recipe for Matza Toffee. If you need an easy recipe to bring to somewhere or something you KNOW the kids will love, then make this. You won’t be sorry!


 

matzah toffee

Happy Friday and Happy Passover, and Easter weekend.  I am thrilled that this morning I heard lots of birds chirping away…Spring is here. Finally. Yes. Win#1.

I also had a great run, despite having a fight with my GPS watch that I cannot figure out, which you may or may not give a hoot about, but I finished just as the rain started to come down… and it felt like I was having a good day again. Win #2.

And people, I am happy to tell you that I have not one, but two giveaways lined up for the next few months, and I am tha-rilled to share them with you.  Veery exciting! Win #3.

Done winning. It is officially a great day, and I am going to share what will be the downfall of a healthy diet for the rest of the week- since Passover is a week long I will be indulging in lots of Matzah, and this little treat, I like to call in “Matzah Crack” and you will know why…:

matzah toffee

I got this recipe from this version that I make in winter for Christmas, only with the Passover version, I use Matzah. Warning: It is not healthy or lowfat.  But it is homemade. Win#4?

matza

Here’s the recipe:

Matzah Toffee

Ingredients

  • 6 matzah
  • 2/3 cup packed dark brown sugar
  • 2/3 cup butter
  • 2 cups semi-sweet chocolate chips
  • nuts for sprinkling on top (optional)

Instructions

Line a sheet pan with parchment.

Place the 6 matzah on the pan, laying flat and next to eachother like this:

Set this aside. In a medium, heavy bottomed pan, melt the butter and the sugar on a low/medium temperature until it reaches a thick, brown consistency and the two have come together. About 3 minutes.

Pour this evenly over the matzah. Spread evenly with a rubber spatula.

Place in the 400* oven and bake for 4-5 minutes, until bubbly.

Take out of the oven, and turn it off.

Sprinkle the chocolate chips evenly over the matzah

And let sit in the off-oven for 3 minutes.

Take out and spread the chocolate in an even layer with a rubber spatula. Sprinkle nuts on if desired.

Cool completely and roughly break into pieces.

Notes

Adapted from AllRecipes

http://hardlyagoddess.com/matzah-toffee/

Do you say matzo? I say matzah. I also say tomayto, not tomahto.  And potayto, not patatah like some Massachusetts folks. {lol}  It’s all good to me.

matzah toffee

Have a wonderful weekend enjoying some Spring weather, and maybe your families and some Easter and Passover fun…

Need some ideas for other Passover recipes, check out my favorite blogs:

My 6 Favorite Bloggers for Passover