Tag: recipes

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Stop throwing your Salad leaves away| Repurpose your salad ingredients | Asian inspired Sweet Potato Noodle Salad

Last week I wanted salad, which is a rare thing, but I purchased arugula and tomato and such for said salad! Well a week later (not even a week really) and I noticed my salad leaves were started to go bad; you know how they start to get wet and slimy and such (real gross)!

However today, I thought, why not repurpose my salad ingredients so I can stop throwing away my yummy salad leaves.

This meal is vegan-friendly, so no meat involved. So here we go with my tasty warm Asian inspired noodle salad. Everything is leftover and sitting in my fridge, looking sad.

I boiled and drained my sweet potato noodles, cut them into smaller piece and rinsed in cold water to stop the cooking and set to the side.

1 package of baby bella mushrooms quarter and about 7 baby bell peppers sliced.

3 roma tomatoes. I had a half bag of each of the following: spinach, arugula, and broccoli slaw.

In my big wok pan which I love sooooo much is olive oil, heated. Add mushrooms and peppers and garlic and stir-fry for 4 minutes or so. Then add in the broccoli slaw and cook for another 4 minutes.

Add in the salad leaves

Let them cook just until wilted then add in tomatoes and I had some alfalfa sprouts

Mix and cook for 1 minute; I just let my tomatoes get warm.

Now the last steps are adding in the noodles and sauce. The salad dressing I used was an Asian sesame dressing, but you can use what you want, this is what I had

Mix and serve. You can eat hot, cold or room temp. I will never again throw away my salad leaves or other salad ingredients. After heating all the veggies, I could have added them to rice, or other noodles or even potatoes. Better yet, I could eat them without a carb!!! I just wanted to share with you guys. Until next time remember to Cook, Eat and Enjoy!!!

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My Daughters Made Thanksgiving Dinner

Happy Thanksgiving to my foodies and non-foodies alike. I hope you have had a great day, with great food and great company.

Typically for this holiday, I would have been working away since the wee hours of the morning, making the traditional Turkey-day spread. However, this year, I wanted to do something very different. This year, I gave my two daughters an assignment.

The Assignment…(which they had no choice but to accept it)

I assigned them to cook Thanksgiving day dinner; they each were responsible for finding two recipes online that they wanted to make and they had to work together to ensure that it was cohesive. Easy right…

Once they finally came up with two dishes, and write down the ingredients, I would take them to the store to get said ingredients, however, they had to check to see if we had any of said ingredients already. Easy right…

My daughters are 17 and 11. My oldest daughter Alexis had virtually no problem figuring out what she wanted to make. She picked, Tangy Honey Glazed Ham, Bacon Wrapped Carrots with Maple Glaze and Classic Deviled Eggs. My youngest daughter Amare on the other hand… She went back and forth and then some, finally deciding on Homemade Cornbread and Sweet Potatoes (this happens to be my favorite).

Shopping…(Never get a cavity filling the day before Thanksgiving. One has little patience)

Watching the girls shop for their ingredients, which Alexis took the lead, made me realize that when they do go grocery store with me (which is not very often. It takes far less time when I go alone) that they pay little to no attention to what I am doing, how I look at prices, select meat, look a quality, etc. Now, this may not be so bad for Amare, because she still has some years to learn, but Alexis is a senior in high school and will be going away to college and she needs to learn these things. Especially having a mother who is a Personal Chef and Foodie. So she has some learning to do in the new year. Oh and all this shopping did not happen until the day before Thanksgiving which I rarely ever do, but oh well.

Developing story…

Thanksgiving morning has arrived and I am up so I can film all the mayhem and such, so this story is developing. I am writing this as it happens. Alexis decided to make breakfast; me being the preparer and wanting to make it a little easier for the girls, purchase some just add milk muffin mix. Super easy and very tasty; a great way to start the day and have the house smell like the holiday. So she made me a nice quick breakfast of 3 egg whites and a muffin. Thanks, kid!!!

Preparation and Cooking…

There was not a lot to prepare, but for my daughters who are unaccustomed to making a full holiday meal, it might have felt like there were mountains of prep work. Alexis unpackaged her ham and put it in the oven to back and began on her glaze.

Then she began taking the shells off of her boiled eggs for the deviled eggs, which she had a bit of trouble, but she persevered. Then Amare started peeling her sweet potatoes,

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while Alexis peeled and wrapped her carrots.

Next, it was Amare making the Cornbread

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Followed by Alexis periodically glazing the baked ham and making a filling her eggs.

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After reheating the Mac and Cheese that was made last week, it was time to sit down and eat and evaluate how the girls did.

And not being partial at all… but the did such an amazing job. The ham had great flavor and was very juicy. And the sweet potatoes and carrots we so goooooood! Those 3 were my favorites. 

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Now my kids know that they can prepare and cook a big meal, as I knew they could! I hope you all had an amazing day. If you would like to see the Thanksgiving video, click here.

Until next time, remember to Cook, Eat and Enjoy