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Family Kitchen
I love a good bowl of noodles. Now, being Italian, the bowls of noodles I grew up with have always had hearty marinara sauce poured over them. I didn’t really start appreciating Asian stir fry noodles until I was a little older and cooking for myself. Stir fry is one of the easiest, most healthy meals to put together and is such a great way to use up any produce you have laying around. I’ve had an abundance of Asian cabbages (napa cabbage and bok choy) in my produce drawer lately, since I’ve joined a local CSA, and I couldn’t think of a better way to use them up than in a stir fry tossed with delicious soba noodles. This noodle bowl is simply delicious, hot or cold…and makes great leftovers for lunch the next day.
I know my family isn’t the only family that enjoys breakfast for dinner. I hear it all the time from other moms, one of their family’s favorite meals is when breakfast favorites are served in the evening.
What I love the most about “BFD” is not only the food…but how easy getting the entire meal on the table is, which can be such a relief on a busy weeknight in my house. Our BFDs range from super simple frozen waffles and a side of fruit to something slightly more involved like eggs alongside crispy potatoes, like this delicious sweet potato hash that I love to make.
What’s your family’s favorite way to enjoy breakfast for dinner?
Noodle bowls are one of my favorite dinners that I don’t make often enough. What’s not to love about a meal where your protein, grain and veggies are all tucked together into one colorful bowl?
This noodle bowl was inspired by a recipe I saw on one of my favorite blogs Eat, Live, Run. The only thing I did different is use soba noodles instead of udon, and I made the tofu a little more “fancy” by coating it in sesame seeds. Speaking of tofu, I have to tell you, this was the first time I successfully made tofu on my own at home. I’m a tofu novice and until recently wasn’t really even sure I liked it. I realized it was all about texture for me. When people tell you about tofu they tell you it absorbs whatever flavor you are cooking it in … well, that’s all fine and dandy but if the texture doesn’t work for you then the flavor won’t matter will it? So if you are hung up on tofu because of its texture like I was, I say give it another chance by cooking it up like I did in this dish. Although I served my family their noodle bowls with shredded rotisserie chicken, my son spotted my tofu and asked for a bite…and never stopped. I could not believe I actually had to share my tofu.
We all have those “old reliable” recipes don’t we? The ones that we make on those nights where we just can’t or don’t want to mess with thinking about “what’s for dinner?”.
These quesadillas most definitely fall into that category in my house. I usually have the few ingredients needed for them on hand so they come together pretty much without too much fuss. And what’s even better is that I use my electric skillet to make these up two at a time, so I don’t even have to turn on the oven.
Tortillas, cheese and beans…can’t really go wrong with that.
This is a dinner I came up with “on the fly” recently. I’ve had it on my mind for a while, and I usually have most of the ingredients in my fridge, so it was just a matter of time until it actually came together. Portobella mushrooms are a great filler for any meatless meal, they are hearty, and can easily adapt to most recipes that include beef or chicken. These sandwiches are filled to the rim with sauteed portobellas, peppers and onions…and then topped with melty provolone cheese. Top with your favorite steak sauce and you’ve got yourself a great dinner sandwich.
Meatless Monday Burrito
Meatless Monday has become more than just a passing trend. For many restaurants, families and schools – Meatless Monday has become an easy way to add some “veg” to your diet. And one way to veg up your dinnertime is by making your “Burrito Night” meatless! Burritos are a perfect vegetarian or vegan food. Veg burritos are rich in protein, fiber and flavor. Plus they satisfy even the hungriest of tummies. And you can even change up “traditional” Mexican cuisine by swapping out rice for healthy quinoa and changing that white tortilla wrap for whole wheat. Try a meatless burrito night with this recipe.. Continue reading »
This pasta dish has made an appearance in my kitchen quite often…usually on nights where I really don’t want to fuss too much over what’s for dinner. I guess you can call this pasta an old standby…you know, old reliable.
It’s got everything you need to make a complete nutritious meal…whole wheat pasta, spinach & onions, and garbanzos for nice boost of protein. I saute the veggies in one pan and marry it with the cooked pasta once its done. Drizzle some olive oil and sprinkle parmesan and red pepper flakes and you’ve got yourself a nice meal. And if the kids aren’t into all of that…keep theirs simple like I do and serve them a nice plate of spaghetti with garlic and olive oil.
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