Pad Thai

Re-posting.
I blogged about this delicious meal.  I made it a few days ago and I think it was much better the second time around.  I tried to cut down on the spiciness for my tween and it was still aroi.  That is Thai for delicious.


6 oz rice stick noodles
1/4 cup agave nectar
1/4 cup mirin
3 tbsp ketchup
3 tbsp tamari or soy sauce
1 1/2 tbsps lime juice
1 tbsp sriracha or other chili sauce
2 tbsps refined coconut oil
14 to 16 ozs extra-firm tofu, cubed
1/2 red onion cut into 1/4 inch slices
2 cloves garlic minced (if you find yourself cooking w/ lots of garlic, go ahead and cheat! buy that jar of minced garlic. It will save you time)
3 scallions, halved lengthwise and cut into 2 inch pieces
2 cups bean sprouts
1 carrot, shredded
1/4 cup chopped fresh cilantro, mint, or a combination
1/4 cup chopped roasted peanuts
4 to 8 lime wedges ( I did not use lime wedges. I felt that it was just to make the dish pretty. At then end I have no regrets)


cook the noodles according to package directions. Drain and set aside.
Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha, set aside.
heat the coconut oil in a 12 to 14 inch wok or skillet over high. add the tofu and stir-fry for 4 minutes. add the red onion and stir-fry for 30 seconds. add the garlic and stir-fry for 30 seconds. add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated w/ sauce. add the scallions, bean sprouts, and carrots and stir-fry until all the ingredients are well combined and heated through.
serve and garnish w. cilantro or mint, peanuts and lime wedges.


I did use a pot instead of a wok or skillet because 
1. I do not have a wok and 
2. the skillet wasn't big enough.
I do have a wok now but mostly to stir-fry veggies.  Still used the big pot.


This recipe is from the Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin. I love this cookbook. The recipes are easy enough and quick enough for this busy bitch.

Vegi soup

Soup. Yes. Yes, please.

The other day going up and down the aisle of  Big Lots and was surprised to see such a great selection of food!  I found Bob's Red Mill Vegi Soup Mix for......$3.50!  
Servings per container is 7.  $3.50 for a meal for a family of 4 and then some!  
Freezing the leftovers is a definitely plus for this mom.  You can add your meat or faux meat or more vegetables but honestly there is no need.  It already has 21 grams of protein.  Ingredients are: green split peas, yellow split peas, barley, lentils and vegetable pasta.  
Before I leave to take my chickadee to gymnastics, I'm going to pop some ingredients into the bread machine and by the time I get home I can just relax and eat and get the kids ready for bed.  
No rushing around trying to figure out what I am going to feed the family.


1 1/2 Basic Egg Bread


1 cup milk (I'm using soy unsweetened milk)
1 egg (I'm using ener-g egg replacer)
1 tablespoon butter (Earth Balance has been my favorite for the past few months)
3 cups bread flour (or whatever flour you have.  just check the packaging)
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast


follow the manufacturer's directions.  


I can almost smell the yumminess!

Our local library was able to budget the new kids book club.  I was so excited when I received word of this.  My kids loved the club (Snacktime Readers renamed Book Central).  To be able to sit around a table with snacks and drink with a librarian and discuss the book of the month was something we all missed.  Every month discovering a new book to read is always a thrill.  Our local library will be hosting it's annual One Book One Glendale...For Younger Readers featuring one of our local authors Janet Tashjian.  On previous years we have met local authors Kazu Kibuishi and Amy Goldman Koss.  
For my local readers your readers 4th - 8th grades should totally join us  on November 1 7pm  for snacks and conversation about the book, My Life as a Book by Janet Tashjian.  If you come by the Glendale Central Library, go upstairs to the children's area and ask the librarian for a copy so that you can join the group.  

Not so Spicy Black Bean Chili

Publishing this again since it is "what's for dinner".  
You can make this chili stretch by having it with steamed brown rice.
It's not 80 degrees today (right now in the mid 60s) so we still have autumn feel although it's winter. 





GO GIANTS!!


I remember growing up in New York, autumn was a time for new clothes, excitement of school, leaves on the ground, cool weather and lots of hot meals like chili.

Here in California, autumn is still a time of new clothes, excitement of school, leaves on the ground.  Very hard to be excited about the weather since it hardly changes.  For example, this morning when walked up the road to Smart and Final (a little bit like Costco except no membership fees and only items for the kitchen) it was 80 degrees.  Definitely not sweater weather or a hot meal for some.  I had on my attire for a quick trip to the store. NY Yankee shirt, yoga pants and flip flops.  Last year I was able to wear flip flops until November when it started getting 'nippy'.  

But chili.

Chili I can have all year round.  Yummy with a side of cornbread.  I found at my local Big Lots a package of Marie Calender's Southwestern Cornbread.  

Today's meal cost me under $15 for a family of 4.

Nutritious and delicious and totally vegan.

(Not So) Spicy Black Bean Chili

from the Fresh from the Vegetarian Slow Cooker by Robin Robertson

1 tablespoon olive oil

1 large yellow onion, chopped

1 medium-size red bell pepper, seeded and chopped

2 garlic cloves, minced

2 tablespoons chili powder (more or less for taste)

1 28-oz can crushed tomatoes

2 15-oz cans black beans

1 cup water

1 4-oz can diced green chiles, drained

salt and pepper 

Heat the oil in a large skilled over medium heat.

Add the onion, bell pepper, and garlic; cover and cook until soft, about 5 minutes.

Stir in the chili powder and cook about 30 seconds more.

Transfer the mixture to the crock pot (4 quart is good but if you want to double it make it a 6 quart).  

Add the tomatoes, beans, water and chiles.

Season with salt and pepper, cover and cook on low for 6-8 hours.

Serves 4.

You can definitely double this and save in the freezer for a weekend meal.  Yummy with brown rice, cornbread or whatever you fancy.

A great meal for Meatless Monday.  Honestly, you won't miss the meat and great to serve to those who think meat makes a meal.