Tofu Bean Sprout Soup

With the cool weather comes the need for baking and soup making (like my little rhyme there?). As you know I have been trying to retrain myself to eat intuitively. It’s kind of a slow and steady process but I’m happy to say I’ve lost 13 pounds! Even with these improvements some days I just feel ravenous and find myself wanting to eat a massive quantity of everything! In order to allow myself to be able to eat more and hopefully feel full I made myself a big pot of bean sprout soup today. As weird as it sounds… I absolutely love this stuff. I especially craved it when I was pregnant. It’s low in calories and it fills you up fast. A little back story…

A few years ago my mom came across Asian dramas (with an emphasis on the Korean dramas) and a whole new world opened up to us. Asian romances and Asian food! Our love of the Korean culture even pushed my mom to sign up for a Korean exchange student who lived with us for nearly a year. We had so much fun learning her culture and tasting the new foods she shared with us. Bean sprout soup was definitely a “love at first bite” for me.

It’s so yummy and a nice addition is tofu and rice. This soup is gluten free as well as paleo if you forego the rice.

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Tofu Bean Sprout Soup
(Slightly Adapted from Bap Story)

6 cups water
200g bean sprouts (about 2 cups)
6 dried anchovies (or 1-1/2 tsp. dashi)
1 piece of dried kelp
2 inch slice of daikon radish
7 ounces firm tofu
2 teaspoons salt
1 teaspoon Korean red chili powder
2 tablespoons chopped green onions

Add water, anchovies (or dashi), kelp and daikon radish to pan. Bring to a boil, lower heat to medium and cook for 4-5 minutes.

Remove kelp and anchovies. Add bean sprouts and tofu. Cover pan with lid and increase heat. Bring to a boil for about 2 minutes.

Then add salt, Korean red chili powder and green onion. Let simmer for a few minutes and serve. To make it a little more filling you can add a 1/2 cup rice to your bowl and its delicious. If you are Paleo then leave out the rice and its just as tasty!

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Paleo Roasted Cauliflower Cous Cous/ Rice

It was family picture day and it was an exhausting week trying to figure out what everyone was going to wear so we all matched but not too much! Thankfully our 2 little munchkins were happy and cooperated pretty well this morning. So glad they are done for the season though!

On top of this success I am also excited to share this new recipe with you. Manly has taken up hunting this year and his friend came up to join him in scouting some possible hunting areas… this friend has recently turned to the paleo diet. I don’t have an interest in going completely paleo but I am always interested in trying new things. I decided to make a meal and venture into the unknown… by making cauliflower rice! Scary!

I made lemon chicken and roasted broccoli as well. I wasn’t too impressed with the cauliflower rice and opted to head out for some me time while the guys ate dinner without me… so I didn’t have to awkwardly receive compliments on something that didn’t turn out well. I don’t like feeding things to people I myself do not enjoy. Anyways… after I returned and the friend was gone, my brother suggested roasting the leftovers. This little addition brought my cauliflower rice to a whole new level! It actually tasted a lot like cous cous so I’m calling it both.

Roasted Cauliflower Cous Cous Rice

Roasted Cauliflower Cous Cous Rice

1 head of cauliflower
1/4 cup onion
1/4 red bell pepper
1 small jalapeno pepper
1 garlic clove
3 eggs, whisked
olive oil
salt and pepper

Instructions:

Preheat oven to 400 degrees.

1. Cut up the head of cauliflower into small chunks and put them through the food processor until they are rice like.

2. Food process the onion and garlic together. Squeeze out excess liquid. Set aside.

3. Food process pepper and jalapeno together. Squeeze out excess liquid. Set aside.

4. Heat a large saute pan on medium high. Add 1 tbs. of olive oil and saute onion/ garlic mixture until soft and clear. Add in the peppers and continue to cook.

5. While veggies are cooking use a small saute pan to prepare the eggs. Heat pan to medium low, add olive oil to the pan then add whisked eggs. Scramble eggs into small pieces.

6. Add eggs to veggies and then add in cauliflower.

7. Cook until the cauliflower has a soft texture.

8. Spread cauliflower out on a cookie sheet. Drizzle olive oil over the top and sprinkle with salt pepper. Place on the top rack in your preheated oven and cook until just starting to brown. About 5-10 minutes.

9. Mix up and enjoy this amazingness!

Intuitive Eating Update

I’m sorry for the lack of posts recently. I had been posting on my husbands nearly new laptop and of course it stopped working – it’s actually still not fixed – so it’s been harder to get on here these past couple of weeks.

Anyways… I am so loving this intuitive eating. I have managed to eat so many foods I love – like baked goods, the occasional lattes and ice cream- and I’ve managed to lose a few ounces shy of 10 pounds. I started this thing at 169 pounds and I’m down in the 159s now! Woo hoo!

Since I can and do eat whatever sounds good I have a yummy recipe I tried out last night….wait for it…

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Maple Bacon Biscuits
Adapted from Wineimbiber

10 slices bacon into 1/2–inch pieces (I used the pre-cooked bacon from Costco)
1-3/4 cups flour
1 tablespoons sugar
1-1/2 tsp. baking powder
1/4 teaspoon baking soda
1/4 + 1/8 teaspoon salt
1 stick butter, cut into 1/2–inch cubes
3 Tbs. maple syrup
1/4 cup + 3 tbs. buttermilk
1 egg
1/2 tablespoon half and half or heavy cream
Salt
Additional maple syrup to drizzle over the tops

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel–lined plate or pan, to remove excess fat. Or you can use pre-cooked Costco bacon and skip this step all together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 3 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1–inch thickness. Cut the biscuits using a 2–inch round cutter; you should have 12 biscuits. Place biscuits on a parchment–lined baking sheet, spaced 2 inches apart. Chill biscuits in freezer for 10 minutes (or fridge if you don’t have freezer space).

Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of salt.
Bake the biscuits until they just begin to brown, about 25 minutes. Remove the tray from the oven. Quickly drizzle about 1 tsp. of maple syrup over each of the biscuits, then place the tray back in the oven for 3 minutes more. Serve while still warm. You can reheat them in the microwave for 20 seconds too and they are delicious!

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Creamy Garlic Parmesan Hashbrowns

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This was a new recipe I have been wanting to try for a while and finally got around to making… only I changed it up a bit since I only had hashbrowns on hand. It was delicious and a nice change from ketchup!

Creamy Garlic Parmesan Hashbrowns

(Adapted from Rock Recipes)

  • 3 Cups Hashbrowns
  • 1/8 cup olive oil
  • 2 garlic cloves
  • 1/8 cup butter (not margarine)
  • salt and pepper to season
  • 3-4 slices bacon ( I used turkey bacon)
  • 1/2 cup whipping cream
  • 1/4 cup fresh grated Parmesan cheese
  • Garnish with green onions (optional)

Instructions

  1. Cut the bacon into small pieces, cook until crisp.
  2. Drain off all the fat and set aside.
  3. Press down on the garlic cloves with the side of a knife to break them up a little. Melt the olive oil, butter and garlic together over medium heat in a small pan for about 10 minutes so the garlic is infused into the oil butter mix.
  4. Add most of the oil to the skillet and leave the rest in the small pan.Add the hashbrowns to the skillet. Cook until browned and season with salt and pepper to taste. The potatoes should be fully cooked and a little crispy.
  5. While potatoes are cooking add whipping cream to the small pan with the reserved oil. Let simmer until reduced by about half. Add the Parmesan cheese and stir until melted. 
  6. Once hashbrowns are done cooking add the sauce and the bacon. Garnish with green onions if desired. 

Tilapia Fish Tacos with Spicy Coleslaw

Today was one of those days as a parent where I think, “how do I survive on so little sleep?” and “why does my 2 year old need to get up at 6am?” I get my 2 year old down for his nap and then my 3 month old thinks it’s time to play. If only they would sleep at the same time so I could do the same! With my lack of energy today I was thankful for some leftovers from dinner last night to keep me fueled for the day.

Fish Taco Final

Tilapia Fish Tacos with Spicy Coleslaw

(adapted from Tyler Florence)

Spicy Slaw:

1 head green cabbage, shredded

2 carrots, grated

2 green onions, chopped

1 red chile, sliced

11/2 cups mayonnaise

1/4 cup Creole mustard

1 tablespoon cider vinegar

1 lemon OR lime, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, green onions, and chile in a large bowl.

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice (or lime), and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours.

Tilapia Prep:

(From Home Cooking Memories)

Preheat Oven to 400 degrees F.

2 pounds tilapia fillets, fresh or frozen that have been thawed

1 lime or lime juice

Salt & Pepper

Seasoning (see below) or your favorite seasoning

Corn tortillas or flour tortillas. I personally love the pre-made tortillas at Costco that you cook up yourself. So fresh and tasty!

Optional toppings: shredded cheddar cheese, sour cream, avocado, guacamole, lime wedges, cilantro

For Seasoning:
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper or paprika

Instructions

  1. To make seasoning: Mix together all seasonings and set aside.
  2. Preheat oven to 400 degrees F. Place tilapia fish fillets on a greased baking sheet or a glass dish , and squeeze lime juice over them. Season with salt and pepper. Sprinkle lightly with seasoning. Bake for 15 minutes or until fish is done (flakes easily with a fork).
  3. While fish is baking, prepare toppings and heat tortillas.
  4. To assemble tacos: place desired amount of fish, broken up slightly, lengthwise in the middle of your tortilla. Depending on the size of your fillet, each one can usually make about 2 tacos. Top fish with spicy coleslaw and cheddar cheese, a squeeze of lime juice and a couple squirts of Tabasco sauce if you like spicy… or any other toppings you think sound good.

Lemon Chicken Pasta Alfredo – GNCO August Winner

My family and I have restarted a Game Night Cook Off that we used to do when I was in high school. Each person brings a dish that must include the “special ingredient” of the night. The winner of each cook off gets to choose the following “special ingredient” which so happened to be lemon for the month of August. Each dish is judged by everyone in 5 categories: Taste, Texture, Aroma, Presentation and Use of Ingredient. The winner takes home the Cooking Champion Trophy until the next cook off. I just so happened to win this week so it gets to chill here at my place… hopefully forever if I can keep on winning!

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And this is how one looks when they lose…image_2

This is my brother, he won the previous months’ competition with Chicken Alfredo Garlic Bread Pizza (it was amazing!). He actually made a delicious Lemon Coconut Cake but scored low in presentation or he possibly could have won the lemon round as well.

I will be sharing some awesome recipes but sadly some of pictures got deleted so you will just have to trust me until I remake these and get some visually appealing pictures up to win you over!

Lemon Chicken Pasta Alfredo

Part 1: Lemon Chicken Breasts

(Lemon Chicken Recipe From Ina Garten on the Food Network)

*If you are only cooking for 2-4 people then I would cut the lemon chicken part of the recipe in half. If you are cooking for more than that I would double the Alfredo Pasta part. The Lemon Chicken is excellent in quesadillas and Caesar salad so making a little extra will give you more yummy meal options!

Ingredients 

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4-6 boneless chicken breasts
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

Part 2: Lemon Pasta Alfredo

Adapted from Natasha’s Kitchen

  • 1 lb fettuccine or penne pasta
  • 1/4 cup onion, finely chopped
  • 2 Tbsp butter
  • 1 garlic clove
  • ⅓ cup white wine
  • 2 cups heavy whipping cream
  • ⅓ cup parmesan cheese
  • 1/4 tsp. paprika
  • 1/2 to 1 tsp. lemon zest (depending on how lemony you like it)
  • Salt and pepper, to taste
  • Rosemary for garnish, optional
Instructions
  1. Cook ¾ lb noodles in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better)
  2. In large sauce pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to about 25%.
  3. Stir in Cream and simmer until it starts to thicken. Add ⅓ cup parmesan (or add to taste) and stir until creamy and smooth. Add paprika and lemon zest. Season with salt and pepper to taste.
  4. Turn off heat and stir in drained, un-rinsed pasta, and lemon chicken. Garnish with rosemary, extra parmesan and freshly cracked pepper if desired.

The 2nd place dish, which followed very close to 1st, was Oven-Roasted Cauliflower.

Brown Butter Tilapia with Roasted Broccoli

I really love to bake but I’m trying to move from all the unhealthy sweets I want to make to focusing more on some healthy and high fiber meals. Tonight is rice Wednesday so I thought I’d make some fish to go with it. Normally I just pop a couple tilapia fillets in the oven with blackened seasoning or lemon pepper. They taste yummy but I’m getting bored of those favors. Tonight I thought I’d do some Pinteresting (if that’s a word) and try out some new recipes.

My first recipe was Brown Butter Tilapia with Toasted Basil Butter Crumbs and it was so delicious! I love brown butter and it goes so perfectly with the fish! I did not have basil on hand so I used thyme but either way it’s a keeper!

The second recipe I tried was for roasted broccoli. I usually just steam it but thought I’d try something new. It was worth it. I will now be buying broccoli in bulk at Costco… Especially since even my 1-1/2 year was a huge fan!

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