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<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-1470734225404456697</id><updated>2024-03-05T15:55:00.600-04:00</updated><category term="dairy-free"/><category term="soy-free"/><category term="dinner"/><category term="sugar-free"/><category term="Go-To List"/><category term="vegetarian"/><category term="vegan"/><category term="gluten-free"/><category term="lunch"/><category term="pasta"/><category term="snacks"/><category term="salad"/><category term="product-name"/><category term="appetizer"/><category term="pub-food"/><category term="sauce"/><category term="soup"/><category term="breakfast"/><category term="dessert"/><category term="side"/><category term="marinade"/><category term="Substitutes"/><category term="drink"/><category term="weekend cooking"/><category term="Asian-Inspired"/><category term="quote"/><category term="resources"/><category term="rice"/><title type='text'>Allie's Changing Kitchen</title><subtitle type='html'></subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/-/pasta'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/search/label/pasta'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>19</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-9058450835455004370</id><published>2013-04-08T16:43:00.000-03:00</published><updated>2013-04-08T21:19:11.468-03:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Another Vegan Butternut Squash Mac n' "Cheese"</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RdWZjpP3yN0/UWMdhwOeL8I/AAAAAAAAAok/90a3We9LGuI/s1600/20130408_115333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://2.bp.blogspot.com/-RdWZjpP3yN0/UWMdhwOeL8I/AAAAAAAAAok/90a3We9LGuI/s400/20130408_115333.jpg" width="400" /></a></div>Back in January, I raved about a new and <a href="http://www.allieschangingkitchen.com/2013/01/a-quick-butternut-squash-mac-n-cheese.html" target="_blank"><i>quick</i> mac n' "cheese"</a>. It was vegan, gluten-free, and basically pleasing to every possible diet except paleo (but - hey, make it with spaghetti squash in lieu of pasta and you're golden!). Before that, I raved about a different kind of <a href="http://www.allieschangingkitchen.com/2011/11/fall-goodie-to-share.html" target="_blank">mac n' "cheese" using roasted butternut squash</a>.Whoever came up with this whole squash-sauce idea should be given an award.<br /><br />Honestly.<br /><br />For those of you who have to be - or choose to be - free of dairy, it is so welcome and thanked to have a creamy pasta replacement for that wonderful comfort food that is mac n' cheese.<br /><br />For some reason, I have a tendency to want to try new recipes, rather than sticking to the sure-fire go-to's, so I tackled yet <i>another </i>approach to the squash mac n' cheese. Again, the nut-free (substituting almond with coconut milk), gluten-free, vegan, soy-free person can put their hands up in the air to say their praises to these recipe-creators. Amazing.<br /><br />I will say - though - that <i>my </i>personal taste prefers more salty/tangy flavours, so if I had to create my <b>perfect squash mac n' cheese</b>, I'd likely combine the roasted squash and bread crumbs from the second recipe listed above, with the tahini/apple cider vinegar flavouring of the first mentioned recipe to get that tang.<br /><br />The one great thing about this recipe, though, was how absolutely creamy the almond milk made this!<br /><br />I got the <b>recipe from <a href="http://runningwithtongs.com/2013/02/05/recipe-creamy-curry-butternut-squash-vegan-mac-cheese/" target="_blank">Running with Tongs</a></b>&nbsp;and copied it almost to a tee, with a <b>few changes</b>:<br /><br />- Cook Brown rice fusilli<br /><br />Blend together:<br />- 15 oz can of organic pureed butternut squash<br />- 2/3 cup of vegetable broth<br />- 1 cup of Silk Almond unsweetened milk<br />- 1 tbsp of curry powder<br />- 1/2 tsp of salt (I ended up adding lots more after this was done)<br />- 1/2 cup of nutritional yeast<br />- 1 tbsp of olive oil<br /><br />- Add sauce and handfuls of <b>baby kale </b>(I love that they sell this at the Super Store now!!) to the pasta.<br /><br />If you're in a rush, throw it in the microwave and be done with it. I put mine in a casserole dish and topped it with nutritional yeast in lieu of panko and baked for about 15 minutes at 350 to let the flavours come together.<br /><br /><b>I topped mine with a TON of hot sauce and more salt. You might not need it, but I personally needed that little bit of bite!</b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KbwenELHGIA/UWMdPuUmn_I/AAAAAAAAAoc/lR4S5gdUz_8/s1600/20130408_115515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-KbwenELHGIA/UWMdPuUmn_I/AAAAAAAAAoc/lR4S5gdUz_8/s400/20130408_115515.jpg" width="400" /></a></div><b><br /></b>The next time I do this, I'm totally taking what I liked from each of these recipes and making my own <b>super-duper-uber-squash-mac-n-cheese. </b>One of my favourite things about the first recipe and this one is the ability to use organic pureed canned squash, because really - - how often do you have enough time to roast a squash in the oven?<br /><br />Enjoy!</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/9058450835455004370/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/04/another-vegan-butternut-squash-mac-n.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/9058450835455004370'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/9058450835455004370'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/04/another-vegan-butternut-squash-mac-n.html' title='Another Vegan Butternut Squash Mac n' "Cheese"'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-RdWZjpP3yN0/UWMdhwOeL8I/AAAAAAAAAok/90a3We9LGuI/s72-c/20130408_115333.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-4221753308009709260</id><published>2013-01-30T19:48:00.000-04:00</published><updated>2013-01-31T09:50:13.291-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Asian-Inspired"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>Peanut Sauce Rice Noodles</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L8KniY0oWqc/UQp1y0fdxyI/AAAAAAAAAnA/FYRyXl6duc4/s1600/20130130_173804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-L8KniY0oWqc/UQp1y0fdxyI/AAAAAAAAAnA/FYRyXl6duc4/s400/20130130_173804.jpg" width="400" /></a></div><br />I posted this little gem in April 2011 with the title "<a href="http://www.allieschangingkitchen.com/2011/04/its-so-good-we-made-it-twice.html">It's so good, we made it twice!</a>" We have a tendency to always try new recipes in our house and forget to venture back to our Go-to's.<br /><br />In a state of "we didn't take anything out for dinner and I don't feel like slaving away in the kitchen today, whatever will we make?", I remembered this recipe. <i>Part of the reason it came to mind is because I've been chatting with my friend Becca who has been sincerely missing her daily PB intake while she travels around Asia - which made ME think I needed to eat some PB!</i><br /><i><br /></i>Instead of simply linking out (although it's linked above), I thought I'd re-write the recipe out so it's at the top of things on here. I also changed a few things based on what I had in my kitchen. <b>If you like peanut butter and you like Thai food, get on this!</b><br /><br /><b>How to make this recipe in the easiest way possible?</b><br /><br />1. Cook your vermicelli rice noodles (the fat kind) - takes about 6 min in boiling water.<br /><br />2. Meanwhile, chop up some&nbsp;broccoli, kale and shrimp (buy pre-cooked and you're gold!). Throw it all in a pan and saute! <i>Throw shrimp in last if it's cooked</i>.<br /><br />3. While the above two things are cooking, throw the following ingredients in a little sauce pan on low - no need to cook it, but the temperature makes it easier to mix together:<br /><br />- 1/3 cup of broth<br />- 1/3 cup of 100% PB<br />- 1 tbsp of minced ginger (<i>you can buy it minced!)</i><br /><i>- </i>1 tbsp of coconut oil<br />- 2 tsp of olive oil<br />- 1 tbsp of lime juice<br />- 1 tbsp of fish sauce (<i>using soy would be fine, too)</i><br /><br />4. Once everything is done, mix it all together in the pan and throw in lots of cilantro if you have any! You're done.<br /><br /><b>What we added to our dishes:</b><br />- More cilantro<br />- Ground peanuts<br />- More lime juice<br />- Sriricha<br /><br /><b>The reaction? <i>Oh yeah - people would DEFINITELY spend $15 for this dish at any Thai restaurant in town.&nbsp;</i></b></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/4221753308009709260/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/peanut-sauce-rice-noodles.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4221753308009709260'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4221753308009709260'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/peanut-sauce-rice-noodles.html' title='Peanut Sauce Rice Noodles'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-L8KniY0oWqc/UQp1y0fdxyI/AAAAAAAAAnA/FYRyXl6duc4/s72-c/20130130_173804.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6996306970502992959</id><published>2013-01-30T18:32:00.001-04:00</published><updated>2013-01-30T18:47:57.160-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>A Quick Butternut Squash Mac n' "Cheese"</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HfIU3HQ06Ds/UQmdKutRSAI/AAAAAAAAAmc/KxJZTK7rWnU/s1600/20130130_144243+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-HfIU3HQ06Ds/UQmdKutRSAI/AAAAAAAAAmc/KxJZTK7rWnU/s400/20130130_144243+(1).jpg" width="400" /></a></div>I found my love for Pinterest - once again - this week and had spent some evening&nbsp;ogling over fake cheese recipes. I, of course, got it in my head that I <i>had </i>to have mac n' cheese. Once you see two photos of it on Pinterest, it's really all you begin to see. Like how many variations can they <i>really </i>have on there?<br /><br />Off to Planet Organic I went to get the lazy-girl's dairy/gluten/soy-free version of KD - aka "Mac n' Chreeze". To my dismay, the store no longer sells it, or any other dairy <i>and </i>soy free alternative. Lucky for me, I had vaguely remembered one of the recipes I saw this week and grabbed a small can of pureed butternut squash.<br /><br />If you recall, I did the whole <a href="http://www.allieschangingkitchen.com/2011/11/fall-goodie-to-share.html">roasted squash + Daiya cheese</a> thing before and loved it, but this time I needed a quick fix and wanted to try something new. <i>(Note: If you have the time, I still highly recommend roasting the squash - nothing beats that warm taste).</i><br /><br />Here's the cheese sauce recipe on <a href="http://www.pure2raw.com/2012/01/baked-cheezy-quinoa-casserole/">Pure2Raw</a>. Boy am I glad I found this one! I was only making a small serving, so I cut the recipe in half and made a few alterations for ease.<br /><br />Here's what I did (it makes about 2 servings):<br /><br />In a blender (used my bullet), add:<br />1/2 can (14oz) of pureed butternut squash<br />1/4 cup of nutritional yeast<br />2 tbsp of tahini<br />1 tsp of garlic powder<br />1 dash of apple cider vinegar<br />1/4 tsp of tumeric<br />1/4 tsp of salt<br /><br />Plop however much you want on top of brown rice pasta and heat that puppy up!<br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6996306970502992959/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/a-quick-butternut-squash-mac-n-cheese.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6996306970502992959'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6996306970502992959'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2013/01/a-quick-butternut-squash-mac-n-cheese.html' title='A Quick Butternut Squash Mac n' "Cheese"'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-HfIU3HQ06Ds/UQmdKutRSAI/AAAAAAAAAmc/KxJZTK7rWnU/s72-c/20130130_144243+(1).jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2739690923092914662</id><published>2012-10-31T07:59:00.004-03:00</published><updated>2013-01-28T09:10:04.364-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Substitutes"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><title type='text'>Step-by-Step: Swiss Chard + Pork Lasagna Roll-Ups (Even With "Ricotta")</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VpcgaUAGKzQ/UJAmQZ103YI/AAAAAAAAAkY/O2FsIZscgt0/s1600/20121029_174153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VpcgaUAGKzQ/UJAmQZ103YI/AAAAAAAAAkY/O2FsIZscgt0/s400/20121029_174153.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I got this idea of this from my sister. Not really sure why I had never thought of it before.</span></div><div><br /></div><div>This gets a separate blog post, as I thought it beneficial to show the process in photos. This did take some work&nbsp;to put together&nbsp;in stages (<i>something I usually am too lazy to do</i>), but it was completely worth it - especially when you end up with a 9 x 13 pan full of roll-ups for your week.</div><div><br /></div><div><b>A few neat things came out of the creation of this recipe:</b></div><div>1. I no longer have to make lasagna in the old way. Roll-ups can be individually customized and are just so much more fun to plate.</div><div>2. I now have a go-to ricotta/cream cheese-ish replacement for future dishes (think consistency, not substitute for exact flavour).&nbsp;</div><div>3. I also have a good generic meat sauce as a go-to for <i>any </i>future pasta dish (or to plop on top of a sweet potato or nacho plate).</div><div><br /></div><div>Although the roll-up idea came from my sister, the inspiration for this <i>particular</i> recipe came from the market. After spending only $20 at the market on the weekend, we ended up with a <i>lot </i>of leeks and swiss chard (among other things) without a real plan to use it. Add in some defrosted ground pork and some white lasagna noodles to be used up (I'll switch over to brown rice pasta for the next batch), we had ourselves a meal.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm_InrUcewuC48uS9usFZXoAcuiyaKW57ytaanYgIlo49iaYzEvIar7VY0VmrGaDkEjKj1khyphenhyphenzrvuSi-9imr8p6XLz3zSIT9B9oTv9oM1HNhn6ZYYeBDyElf3HmTn3MT2OhBPk540Q0w/s1600/20121029_164233.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRm_InrUcewuC48uS9usFZXoAcuiyaKW57ytaanYgIlo49iaYzEvIar7VY0VmrGaDkEjKj1khyphenhyphenzrvuSi-9imr8p6XLz3zSIT9B9oTv9oM1HNhn6ZYYeBDyElf3HmTn3MT2OhBPk540Q0w/s320/20121029_164233.jpg" width="320" /></a><b>Ricotta ("Cheese") Filling</b></div><div><i>Adapted from GoDairy cookbook</i></div><div><i><br /></i></div><div>1 cup of pumpkin seeds, soaked in an inch of water (it called for sunflower seeds, but I only had pumpkin seeds)</div><div>1/2 cup of water (extra from above)</div><div>1 1/2 tbsp of lemon juice</div><div>1 tbsp of apple cider vinegar</div><div>1 garlic clove</div><div>1/2 tsp of maple salt (use any!)</div><div><br /></div><div>Place all in the magic bullet and blend until it's the consistency you want!</div><div><br /></div><div><br /></div><div><a href="http://2.bp.blogspot.com/-5FLTTk9WjhI/UJAmHDgZkzI/AAAAAAAAAj4/16q2ucP5XEo/s1600/20121029_164552.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5FLTTk9WjhI/UJAmHDgZkzI/AAAAAAAAAj4/16q2ucP5XEo/s320/20121029_164552.jpg" width="320" /></a><b>Swiss Chard and Pork Filling</b></div><div><i>From Allie's Kitchen</i></div><div><i><br /></i></div><div>1 pkg of ground pork</div><div>1 <i>big </i>bunch of swiss chard, leaves removed from the stems (use lots as it wilts down!)</div><div>1 leek, chopped (white and green parts)</div><div>Italian spices, salt, pepper</div><div>2- 1/2 &nbsp;cups of tomato sauce (doesn't need to be exact, just buy a big can - I used plain)</div><div><br /></div><div>Brown the ground pork. Add the leek, spices and 1 cup of your sauce. Cook for 2 minutes. Add in the swiss chard and the rest of your sauce, <i>saving enough to cover the bottom of the pan</i>. Let simmer on low.</div><div><br /></div><div><b>Cook your noodles!</b></div><div><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KRli7EWwFB8/UJAmJeGN9oI/AAAAAAAAAkA/c-1I9a4I4Y4/s1600/20121029_165649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KRli7EWwFB8/UJAmJeGN9oI/AAAAAAAAAkA/c-1I9a4I4Y4/s320/20121029_165649.jpg" width="240" /></a></div><div><b>Bring Everything Together:</b></div><div><br /></div><div>Pour the remaining tomato sauce on the bottom of a 9 x 13 pan.</div><div><br /></div><div>On waxed paper, lay out the lasagna noodles and top each one with ricotta filling then your sauce filling. Roll carefully and place each roll in the pan. <i>Note: save some filling!</i></div><div><br /></div><div>Once you have done this for everything, top with the remaning meat filling to ensure the noodles stay moist.&nbsp;</div><div><br /></div><div>I topped my dish with Daiya Cheddar Cheese and Nutritional Yeast Flakes. You can top each individual piece with more of the ricotta filling upon serving if you have any left.<br /><br />Bake covered at 375 for 20 minutes, then an additional 15 uncovered. Voila!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oZrIodJ6p9I/UJAmL9Rbn_I/AAAAAAAAAkI/5DZyyzTvzZk/s1600/20121029_170309.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oZrIodJ6p9I/UJAmL9Rbn_I/AAAAAAAAAkI/5DZyyzTvzZk/s320/20121029_170309.jpg" width="320" /></a></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-HyFfQSvZ7eA/UJAmN3NQxkI/AAAAAAAAAkQ/BnrvycZoBe4/s1600/20121029_170440.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-HyFfQSvZ7eA/UJAmN3NQxkI/AAAAAAAAAkQ/BnrvycZoBe4/s320/20121029_170440.jpg" width="320" /></a></div><div><i>**Notes on Recommended Recipe Alterations:&nbsp;</i></div><div><i>- If you want to make this gluten-free, switch to the brown rice noodles</i></div><div><i>- If you want to make this to paleo, slice a zucchini in extremely thin pieces and use that instead of noodles for your wrap</i></div><div><i>- If you want to make this vegetarian or vegan, I recommend adding diced eggplant instead of pork</i></div><div><i>- Swiss chard can be replaced with spinach or kale and will be just as good</i></div><div><i>- Leeks can be replaced with shallots or regular onions</i></div><div><b><br /></b><b>Enjoy! This one is a goodie....</b></div><div><i><br /></i></div><div><i><br /></i></div></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2739690923092914662/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/10/step-by-step-swiss-chard-pork-lasagna.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2739690923092914662'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2739690923092914662'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/10/step-by-step-swiss-chard-pork-lasagna.html' title='Step-by-Step: Swiss Chard + Pork Lasagna Roll-Ups (Even With "Ricotta")'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-VpcgaUAGKzQ/UJAmQZ103YI/AAAAAAAAAkY/O2FsIZscgt0/s72-c/20121029_174153.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-5059562297041818129</id><published>2012-02-24T07:49:00.002-04:00</published><updated>2012-02-24T07:55:16.656-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="marinade"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="product-name"/><category scheme="http://www.blogger.com/atom/ns#" term="pub-food"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Spinach {Pasta} Salad + {Slow Cooker} Chicken Wings</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T-KwBY-zOwE/T0bXKHOv0PI/AAAAAAAAATQ/oaiP8fT_zN0/s1600/000000asdas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://1.bp.blogspot.com/-T-KwBY-zOwE/T0bXKHOv0PI/AAAAAAAAATQ/oaiP8fT_zN0/s640/000000asdas.jpg" width="640" /></a></div><br />Happy end of the week!<br /><br />I have a few good "pub" or "fast food" type meals to share with you - done the healthier + intolerance-free way. During the past week, we've had <i>another</i> really great pizza, some portobello mushroom burgers (which were so good, I basically went back to the store the next day to get more mushrooms...) and the above chicken wings and spinach salad.<br /><br />It feels like I'm a bit of a kid all over again. Like I was just treated to a week of "junk" food (which as a kid, pizza, chicken nugget or western sandwich nights were clearly your favorite). It's an awesome feeling to know that we can have those same pleasures whenever we want - and without the expense, both literally and physically.<br />~~~~<br />I input a little break here because this is the point where my blog decided not to save my previous writing. I have just spent the last hour - yes, hour - sitting here and writing an extremely long blog post. I thought it was pretty good. Unfortunately, my wireless and blog decided to both not cooperate at the same time and now I've lost it all. After a week of having <i>no</i>&nbsp;time to blog, I could just cry but ALAS I won't. I've got a wonderful hubby who just cheered me up with a berry/cantaloupe/vanilla rice milk smoothie so I will move on. :)<br /><br />I had written a long post about my relationship with chicken wings&nbsp;(admittedly, 2 paragraphs might have been too much anyway), and how my feelings on them have ebbed and flowed over the years. I wrote about my issue of eating meat off of the bone. And how we used to consume many a chicken wing on a Wednesday or Thursday evening in university without thinking twice. Even last year, I was still convincing myself that I enjoyed eating a basket of wings at a noisy bar ~ I guess we all change, right? I've come to learn that I can still embrace chicken wings, just in the comfort of my own home and if J either bakes, bbqs or slow cooks them....<br />~~~~~~~~~<br />Instead of heading out for 25 cent wings this weekend, cook at home, be healthier and save the money (because with wings, comes draught beer) - or even better: let the slow cooker do the work for you! (<i>and hey: drink better beer with them at home, too!)</i><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fxqefvGL7zU/T0bnr8G225I/AAAAAAAAATo/C3H_Os0Vd8Y/s1600/0000000sadjlkf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-fxqefvGL7zU/T0bnr8G225I/AAAAAAAAATo/C3H_Os0Vd8Y/s400/0000000sadjlkf.jpg" width="400" /></a></div><b>Beer + BBQ Slow Cooker Wings</b><br /><i style="background-color: white;">From Allie's Kitchen (by J)</i><br /><div style="background-color: white;"><i><br /></i></div><div style="background-color: white;">1/2 of a bottle of&nbsp;<a href="http://organicvillefoods.com/products/bbq-sauces/original-organic-bbq-sauce/" rel="nofollow" style="color: #0033cc;">Organicville's BBQ Sauce</a></div><div style="background-color: white;">1/3 can of beer (the cheap stuff!)</div><div style="background-color: white;">A few pinches of your favorite hot sauce (Frank's obviously!)</div><div style="background-color: white;"><br /></div><div style="background-color: white;">Plop those chicken wings in your slow cooker and cook for 3 hours on high or 6 hours on low. That's it. Literally: that's all you have to do,&nbsp;</div><div style="background-color: white;"><br /></div><div style="background-color: white;"><i>Notes:</i></div><div style="background-color: white;">- Although the BBQ sauce is sweetened with Agave Nectar instead of sugra, I just realized it's also sweetened with molasses...sigh! Just use a 1/2 bottle of any sugar, soy, dairy free BBQ sauce.&nbsp;<i>I'll update the product page soon.</i></div><div style="background-color: white;">- J came home for lunch and put the wings on high for 3 hours. The 6 hour time is just a guestimate for low.<br />- The BBQ sauce is Gluten-free</div><div style="background-color: white;"><br /></div><div style="background-color: white;"><i><a href="https://sites.google.com/site/allieschangingkitchen/beer-bbq-slow-cooker-wings">Print this recipe.</a></i></div><div style="background-color: white;"><br /></div><div style="background-color: white;">The one thing I <i>do </i>remember noting in my other really good post was that wing nights were filled with just that: wings. You'd rarely have a vegetable to go along with it (maybe a slice of carrot or celery?). I can't believe that used to be fun!&nbsp;</div><div style="background-color: white;"><br /></div><div style="background-color: white;">Tonight, we were craving a spinach salad...so I tried to switch things up a bit by playing around with the dressing and adding pasta! LOVE. So easy, too.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-aeVMNYd6KCb1WqgD_D4zytfUTiAg3DK2wG4wywTTN2U0teEWvyfedoWMt4xIn_Y2GSQWRWjwB4mPoj5cmAiZV6Yng-LyjhVmvuRUVHxSwSWqdMh2JOIfHsINn8KjQsCJGvmreP70-0/s1600/000000000asaj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-aeVMNYd6KCb1WqgD_D4zytfUTiAg3DK2wG4wywTTN2U0teEWvyfedoWMt4xIn_Y2GSQWRWjwB4mPoj5cmAiZV6Yng-LyjhVmvuRUVHxSwSWqdMh2JOIfHsINn8KjQsCJGvmreP70-0/s400/000000000asaj.jpg" width="400" /></a></div><div style="background-color: white;"><b>Spinach {Pasta} Salad <i>or "</i>There's Pasta In My Spinach Salad!"</b></div><div style="background-color: white;"></div><i>From Allie's Kitchen</i><br /><br />Cook your pasta.<br /><b><br />Dressing:</b><br />In a small bowl, mix together:<br />- 1/4 cup of Renee's 1/2 Caesar<br />- 1/4 cup of Helman's Mayo<br />- 1 tbsp of balsamic vinegar<br /><b><br />Salad Ingredients:</b><br />In a large bowl, mix together:<br />- 2 cups of spinach, cut/ripped<br />- 1 cup of tomato, diced<br />- 1 cup of cucumber, cut small<br />- 1 cup of Fresh Gourmet Organic Seasoned Croutons, crushed<br /><br />Once pasta is cooked, drain and let cool. Mix together with dressing then add in salad ingredients. Mix well and serve!<br /><br /><a href="http://4.bp.blogspot.com/-gz-VI33ckKk/T0bpAs0fsbI/AAAAAAAAAUA/9uVN-dUS6fY/s1600/fastfoodfridays.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-gz-VI33ckKk/T0bpAs0fsbI/AAAAAAAAAUA/9uVN-dUS6fY/s200/fastfoodfridays.png" width="200" /></a><i><a href="https://sites.google.com/site/allieschangingkitchen/spinach-pasta-salad">Print this recipe</a></i><br /><br />Aren't these <i>much </i>better options for a <a href="http://mooshujenne.com/?page_id=823">Fast Food Friday</a> night? &nbsp;I think so! I've been cooking with a few different product names as of late and need to update the "Brands I Love" page. I haven't really done that since I "cut out" sugar. I also would like to further explain the way I handle sugar. For example, Hellman's Mayo has sugar listed as the 6th ingredient, so I want to make sure to tell you that on the other page. I'll let you know when I make those updates. I'm also going to remove brands that simply "work" with my diet, and only include truly brands that I love.<br /><br /><span style="font-size: large;">Have you liked the new <a href="http://www.facebook.com/allieschangingkitchen">Allie's Changing Kitchen Facebook page</a> yet? It's very new, so bare with me! Go on over to visit. Happy Friday! :)</span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5059562297041818129/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/spinach-pasta-salad-slow-cooker-chicken.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5059562297041818129'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5059562297041818129'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/spinach-pasta-salad-slow-cooker-chicken.html' title='Spinach {Pasta} Salad + {Slow Cooker} Chicken Wings'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-T-KwBY-zOwE/T0bXKHOv0PI/AAAAAAAAATQ/oaiP8fT_zN0/s72-c/000000asdas.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-2503317094529714353</id><published>2012-02-15T21:31:00.000-04:00</published><updated>2012-02-15T21:32:02.742-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>Mushroom & Turkey Lasagna (Even Better Than The Last - I Swear!)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bgV0t8U9OC8/TzxOxHXwecI/AAAAAAAAASg/O8kTNqsxY3s/s1600/0000092312.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="http://4.bp.blogspot.com/-bgV0t8U9OC8/TzxOxHXwecI/AAAAAAAAASg/O8kTNqsxY3s/s640/0000092312.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Okay. So even though a lasagna lasts quite a long time for two people, I somehow have not stopped craving it since the last time (which was like... 3 posts ago?).&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Oddly enough, I didn't even want to alter the recipe that much. I searched for some ideas that included a dairy-free bechamel. I looked up ideas including a squash pesto in it! In the end, I wanted: tomato sauce, meat and cheese.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Well, at least it was easy enough, right? Especially for a weeknight...lasagnas are sometimes best for Sundays, but this version wasn't so bad.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">J and I have been monitoring our grocery orders as of late, trying to ensure we're getting the most "bang for our buck" for healthy, yet affordable food. We decided to try going to Pete's, a local grocery shop that we love to visit, but never include in our routine. Our first intention was to pick up my Foodie Pen Pals treats. (will come back to that), but we decided to get <i>all</i> that we could at this store.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A few things lacking: They were out of Daiya. For a girl on a mission (or any dairy-free person, really) - this is panic-city, and an extra trip to another grocery store. They also don't carry the Rice Dream Rice Milk that I have grown to love so, so, <i>so</i> very much. Their pasta sauce was a bit too pricey for our liking, too. In the end, we got a really great amount of food that seemed to be a bit more organized. We knew what we were doing with each thing we bought, where normally we end up home with a whole lot of nonsense thrown in our grocery bags! We <i>did</i>&nbsp;obviously have to make a 5 ingredient run to the Super Store to pick up a few of our other essentials...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I was saying....</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I grabbed all necessary ingredients for this recipe + some essentials + my <b>Foodie Pen Pal</b> things! I'm participating in a fellow blogger's (Lindsay over at <a href="http://www.theleangreenbean.com/">The Lean Green Bean</a>)&nbsp;program, Foodie Pen Pals. She's been doing this through the States and has had great success. This is the first month for Canada, so I'm trying it out! I sent my package off to <a href="http://running-tall.com/">Erin</a> in Saskatchewan the other day and my package will be coming to me from Southern Ontario - fun, right? We will all be blogging about our packages soon enough!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Speaking of Lindsay: Can I say that she and Lauren (<a href="http://here2eat.blogspot.com/">I'm Just Here To Eat)</a> have been two of the most supportive people I've met through this venture - I don't mean to exclude anyone, because <b>I've encountered an unbelievable amount of supportive, talented and positive people</b> through this foodie-world that I've tapped into, but these ladies are constantly reading, commenting and encouraging me on my blog and - but most importantly - have been <i>great</i> ambassadors in motivating me to GET ACTIVE. Even if all I do in a day is run up and down the stairs a few times, they're bringing positivity. &nbsp;<i>(Local friends, I think I appreciate you all the time... I have to give props to newbie. faraway friends who make the effort!) :)&nbsp;</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Mushroom and Turkey Lasagna</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8n_iDbzvnmxkjdYnEvCMcCz0wf5Rrbk64SjtDnrTLXb77ryURnPMb28_rUMh30lLy6h4UQvh61bjdD7kWewzqDpHJ4J-kh_HkacYpmltB9QGInbzGur2BOgcwrWC_VAXA5hwCjcZAnA/s1600/0000009328e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8n_iDbzvnmxkjdYnEvCMcCz0wf5Rrbk64SjtDnrTLXb77ryURnPMb28_rUMh30lLy6h4UQvh61bjdD7kWewzqDpHJ4J-kh_HkacYpmltB9QGInbzGur2BOgcwrWC_VAXA5hwCjcZAnA/s640/0000009328e.jpg" width="640" /></a></div><br />- 12 lasagna noodles (<i>I accidentally bought the ones that you had to boil first - turns out it's not hard to do at all&nbsp;- directions will not change, either way)</i><br />- 1/3 of a red onion, chopped small<br />- 3 cloves of garlic, minced<br />- 1 1/2 jars of pasta sauce, your choice.<i> I used a No Name (yellow label) mushroom-flavour sauce. I find the No Name things usually have less "additives". Make your own if you want to be extra good!</i><br />- ~3 cups of button mushrooms, sliced<br />- ~2 cups of Daiya <i>(I used both cheddar and mozzarella this time)</i><br /><i>- </i>1 pkg of ground turkey<br /><br />1. Cook onions and garlic in oil. Once onions are translucent, add turkey and cook.<br />2. Boil lasagna noodles, if necessary.<br />3. In a 9x13 pan, add the following layers in order (bottom to top, obviously) sauce + meat + noodles + sauce + mushrooms + cheese and repeat until you use all of your ingredients up! When you get to your last noodles, make sure to finish it with a layer of sauce and cheese!<br />4. Bake uncovered (if you used the already-boiled noodles, cover if not) for 40 minutes on 350. I took it out when it was done and added more cheese and let it sit in the oven (turned off) for another 10 minutes before eating.<br /><br />Make sure to eat a salad (or something) with this as I haven't included enough veggies! We had a spinach salad to get some good greens.<br /><br />We've so far eaten this every day (either for lunch or dinner) and have not gotten sick of it! J doesn't even wish for real cheese - or ricotta - or cottage cheese.<br /><br />Major success!!<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/mushroom-turkey-lasagna">Print this recipe</a></i><br /><br />~~~~~~~~~~~~~~~~<br /><br /><span style="font-size: large;">Happy Day-After Valentine's Day! How was it for everyone? Eat or do anything special?</span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/2503317094529714353/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/even-better-lasagna-i-swear.html#comment-form' title='7 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2503317094529714353'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/2503317094529714353'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/02/even-better-lasagna-i-swear.html' title='Mushroom & Turkey Lasagna (Even Better Than The Last - I Swear!)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-bgV0t8U9OC8/TzxOxHXwecI/AAAAAAAAASg/O8kTNqsxY3s/s72-c/0000092312.jpg" height="72" width="72"/><thr:total>7</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-8033306591456424564</id><published>2012-01-31T12:40:00.000-04:00</published><updated>2012-01-31T12:40:10.011-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Asian-Inspired"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Meatless Mondays: Fried Noodles (Vietnamese Meets Balinese)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVXdV7G1DVqXBiVCgAkXyOz5D4nez9CD0tB-xZtMVH8G45f_uQ9kcvRmKtMJguXCm59zqVs70aXrse5LtO-8gI8DRP1PFJ9gbt5_pGVj_9vdYuYuQSDPd7RCLE7nbYvLaavUtWW2s8Pk/s1600/0000b2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVXdV7G1DVqXBiVCgAkXyOz5D4nez9CD0tB-xZtMVH8G45f_uQ9kcvRmKtMJguXCm59zqVs70aXrse5LtO-8gI8DRP1PFJ9gbt5_pGVj_9vdYuYuQSDPd7RCLE7nbYvLaavUtWW2s8Pk/s640/0000b2.jpg" width="640" /></a></div><br />More noodles. Are you shocked?<br /><br />Listen. When I travel, I basically eat rice or noodles every single day and embrace it. Not only do I embrace it, I crave more! It might be a slight addiction, but if I'm health-ifying it as much as possible, then why not? Koreans eat rice every single day - sometimes three times a day - and their diet is much healthier than that of the typical North American! Spice + Rice + noodles. There has to be <i>some</i> benefit there for your body.<br /><br />Prior to <i>really </i>learning how to cook, J used to do most of the cooking. I've mentioned this before. Well, his specialty is bringing in a mix of flavours from our travels. We, of course, love Thai food (who doesn't?), but we truly love Laotian, Vietnamese and Balinese food. His meals would typically fall mostly into the Vietnamese category. As I've been trying to do most of the cooking as of late, we've been lacking in this area. Last night I was craving a little bit of mie goreng and a little bit of fried Vietnamese noodles.<br /><br />When we were in Bali (both times), we spent a lot of our time trying out the various versions of mie goreng and nasi goreng. The "mie" stands for noodles and the "nasi" stands for rice. Each restaurant or street stand served it slightly different, but all were filled with finely chopped veggies and egg (and meat, too - depending on what you fancied). The spiciness of the dish varied quite a bit and you could always add more once it was served.<br /><br />When I think back to my week in Ho Chi Ming and Phu Quoc Island, Vietnam, I think about noodles. Pho (noodle soup). Fried noodles. Regular noodles. From a restaurant. From a street vendor. All served with a side of extra fish sauce - my first real introduction to the sauce that would later lead to being a star of many, many of our meals. It was heaven.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xz7OxOYf_O8/Tyfs_yDNfzI/AAAAAAAAAPw/g1inbB24qKM/s1600/000000baliviet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="536" src="http://3.bp.blogspot.com/-xz7OxOYf_O8/Tyfs_yDNfzI/AAAAAAAAAPw/g1inbB24qKM/s640/000000baliviet.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Top: Fried Noodles in Phu Quoc, Vietnam + Hammocks &amp; Dinner Tables (Not a bad place to relax &amp; eat!)<br />Bottom: Sukawati, Bali, Our honeymoon balcony overlooking rice paddies + A typical Mie Goreng</i></td></tr></tbody></table>Can you see why I'd crave both again - or often? I was torn, though, on which to choose so I tried a make-shift meet-in-the-middle creation of my own.<br /><br /><b>A Taste of Vietnam and Bali in Fried Noodles</b><br /><i>From Allie's Kitchen</i><br /><i><br /></i><br /><b>What I Used:</b><br />5 pieces of bok choy (not baby bok choy), stalks + leaves, cut small<br />1 cup of eggplant, diced small<br />3 scallions, diced<br />1 cup of bean sprouts (mung bean)<br />4 cloves of garlic, diced<br />1 shallot, diced<br />2 eggs<br />1 tbsp basil (I have basil tubes that stay in the fridge - it equals 1 tbsp of fresh)<br />1 tbsp of lemon grass (same as above)<br />3 tbsp of fish sauce<br />2 tbsp of sriricha chili sauce<br />Chow mein noodles<br /><br /><b>What I Did:</b><br />1. Have everything chopped and ready to go. Have water boiling for noodles.<br />2. In a wok, add garlic and shallot. Cook on high for a few minutes.<br />3. Add eggplant, bok choy, basil, lemon grass, 2 tbsp of fish sauce and 1 tbsp of sriricha. At same time, add noodles to boiling water. Cook on high for 3 minutes.<br />4. Drain noodles and let sit. Add the bean sprouts and scallions to the pan. Push everything to the side and add both eggs. Keep stirring eggs so that it scrambles and remains in little pieces as it cooks.<br />5. Once the eggs are almost cooked, mix everything together. Add noodles along with remaining fish sauce and sriricha.<br /><br /><i>Serve warm and top with more bean spouts, fish sauce, sriricha or lime juice - your choice! This would also be great with ground peanuts on top or fresh cilantro. I didn't have these at home.</i><br /><br /><i>NOTE</i>: So I made this Meatless Monday meal, all excited to share it as it's my own creation. Then I thought: CRAP. <b>I added fish sauce</b>. Fish sauce is not <i>at all</i> vegetarian. Sigh. <b>So:</b> There is no actual meat added to this, but this meal is still not 100% vegetarian or 100% vegan. I added fish sauce because I love the taste of it, but you could add tamarind or soy sauce (negating my soy-free label) to fully make this veggie-friendly. If you're vegan, you could also add tofu instead of egg. As much as that sounds lovely, the soy-free me has to have mine minus tofu and soy sauce - so forgive me! <i>I promise you this will be just as good with these alterations.</i><br /><i><br /></i><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/a-taste-of-vietnam-and-bali-in-fried-noodles">Print this recipe</a></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XrfalG4SF5M/TyfwIKKUFfI/AAAAAAAAAP4/AJhZXoMAJjQ/s1600/00000b1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-XrfalG4SF5M/TyfwIKKUFfI/AAAAAAAAAP4/AJhZXoMAJjQ/s400/00000b1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy! I actually hope you try this one out because I want you to experience this taste! Soooo good. I served us each a boatload of this and we both ate it all...probably could have (and should have) served 4! Delish. Delish. Going into my Go-To list for sure. Have you had Vietnamese or Balinese food? Have a favorite?</div><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/8033306591456424564/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/meatless-mondays-fried-noodles.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8033306591456424564'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8033306591456424564'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/meatless-mondays-fried-noodles.html' title='Meatless Mondays: Fried Noodles (Vietnamese Meets Balinese)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVXdV7G1DVqXBiVCgAkXyOz5D4nez9CD0tB-xZtMVH8G45f_uQ9kcvRmKtMJguXCm59zqVs70aXrse5LtO-8gI8DRP1PFJ9gbt5_pGVj_9vdYuYuQSDPd7RCLE7nbYvLaavUtWW2s8Pk/s72-c/0000b2.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3706727829284710077</id><published>2012-01-30T18:37:00.001-04:00</published><updated>2012-01-30T18:44:53.793-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="salad"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>My Very First (Dairy & Soy-free) Lasagna</title><content type='html'><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-E5UDF75XYpU/TycdRUkCWzI/AAAAAAAAAPM/E_buShoFAsw/s1600/00000a2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://4.bp.blogspot.com/-E5UDF75XYpU/TycdRUkCWzI/AAAAAAAAAPM/E_buShoFAsw/s400/00000a2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">The other day, my friend, Gena, posted a photo of the dinner she was cooking that night: veggie lasagna. Although it was only a photo of the goods in a pan, I haven't been able to stop thinking about lasagna ever since. I had gone on the search for a million variations and ideas (of which I absolutely CANNOT wait to try) but ended up just doing a bit of my own thing with the "typical" and "traditional" variety.&nbsp;</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I also wanted to try for a yummy veggie lasagna, but ended up adding pork in at the request of J. I'll try a veggie one next time when I branch out into the cheese-less lasagna options out there.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So we have had lasagna noodles sitting in our pantry since.....hmmm...I feel like our first grocery order from when we moved into our first apartment in Halifax 3 1/2 years ago. I recall making a lasagna in grade 12 home-ec with my group, but have basically avoided - what appeared to be a daunting task - ever since. Take the fun dairy-filled goodies out of the mix - I really wasn't motivated to make a big ol' pan of it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Well, Gena made it happen. Once <i>this</i> cat (that's me!) starts craving something, it's over. I become obsessed with making it happen! So I went to the grocery store to get what I wanted to include.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(Side note...speaking of cats:)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-M9o4tl2lzWU/TycVpcV1qoI/AAAAAAAAAO8/PV-eAADa22I/s1600/000000a4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-M9o4tl2lzWU/TycVpcV1qoI/AAAAAAAAAO8/PV-eAADa22I/s400/000000a4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Oh the life.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is my take on a traditional meal. I had a few "whoopsie!" moments so please make note of them below if you dare to tackle this. :)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">What I learned: lasagna is WAY easier than I ever remembered. It's not at all time-consuming, with the exception of you needing to be home while the oven does all the work. This is one proper way to have leftovers!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;"><b>Dairy and Soy Free Lasagna</b></div><div class="" style="clear: both; text-align: left;"><i>From Allie's Kitchen</i></div><div class="separator" style="clear: both; text-align: left;"><b>What I Used:</b></div><div class="" style="clear: both; text-align: left;">Lasagna noodles</div><div class="" style="clear: both; text-align: left;">Eggplant, chopped</div><div class="separator" style="clear: both; text-align: left;"><br /></div>1 medium onion, chopped<br /><div class="separator" style="clear: both; text-align: left;">3 cloves of garlic, chopped</div><div class="separator" style="clear: both; text-align: left;">1 lb of ground pork</div><div class="separator" style="clear: both; text-align: left;">1 cup of spinach, chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup of mushrooms, chopped</div><div class="separator" style="clear: both; text-align: left;">1 tbsp of various fresh herbs (I buy the fridge herbs for times like this)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp of Italian spices (your choice)</div><div class="separator" style="clear: both; text-align: left;">1 jar of President's Choice Roasted Red Pepper Marinara Sauce</div><div class="separator" style="clear: both; text-align: left;">1 bag of <a href="http://www.daiyafoods.com/">Daiya Cheddar Cheese</a></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>What I did:</b></div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 375.</div><div class="separator" style="clear: both; text-align: left;">2. Cook ground pork with onions, spices and garlic until almost cooked through.</div><div class="separator" style="clear: both; text-align: left;">3. Add mushrooms and eggplant. Cook for a couple of minutes.</div><div class="separator" style="clear: both; text-align: left;">4. Add Spinach. Cook for 1 minute.</div><div class="separator" style="clear: both; text-align: left;">5. Add jar of sauce. Simmer for 5 minutes.</div><div class="separator" style="clear: both; text-align: left;">6. Grease a 9x13 pan. Add a thin layer of sauce mixture. Add 4 noodles across. Add cheese. Add sauce mixture. Add noodles. Add cheese. Do this until you are at the top of the pan. Finish with cheese.</div><div class="separator" style="clear: both; text-align: left;">7. Cover with tin foil and bake for 30 minutes. Remove tin foil and bake for an additional 20.</div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><i>Notes:</i></div><div class="separator" style="clear: both; text-align: left;"><i>- I had to peel off the top noodles before eating the lasagna as I did not take into account another liquid to replace the ricotta/cottage cheese consistency. The top noodles didn't cook. I would either create an alfredo-type sauce to add for next time, or do as I did this time and simply remove the noodles before eating...having them on top helped the rest of the lasagna cook well!</i></div><div class="separator" style="clear: both; text-align: left;"><i>- I would likely mix the Mozza and Cheddar Daiya cheeses together for more fun. :) And try a cashew cheese maybe, too...but that would all be more time consuming</i></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><i><a href="https://sites.google.com/site/allieschangingkitchen/dairy-soy-free-lasagna">Print this recipe</a></i><br /><br />I served it with a quick spinach and tomato caesar salad (<a href="http://www.renees.com/en/productinfo.aspx?id=re086&amp;c=Dressings&amp;ti=0&amp;t=Original%20%C2%BD%20Fat%20Dressings">Renee's 1/2 Caesar</a>). This was a HUGE hit. I was pretty skeptical/worried when I saw those top noodles not cooking, realizing that I missed a step in my recipe creation. Even without those top noodles, it was a major hit. J even finished his meal <i>much</i> before me, and he's quite a slow eater. (Read: Me patting myself on back). :P<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hBWDMQU_ASo/TycdS5KBkGI/AAAAAAAAAPU/EtzxvCJqmjE/s1600/0000a3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="http://3.bp.blogspot.com/-hBWDMQU_ASo/TycdS5KBkGI/AAAAAAAAAPU/EtzxvCJqmjE/s400/0000a3.jpg" width="400" /></a></div>So. I've been completely neglecting the blog...How was everyone's week and weekend? Am I the only one that falls into a lazy/tired rut during the odd week and suddenly a week is gone and nothing has been done...?! :)<br /><br />Any fun lasagna variations to share? I've got one with pesto and one with butternut squash I hope to make!</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3706727829284710077/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/my-very-first-dairy-soy-free-lasagna.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3706727829284710077'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3706727829284710077'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/my-very-first-dairy-soy-free-lasagna.html' title='My Very First (Dairy & Soy-free) Lasagna'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-E5UDF75XYpU/TycdRUkCWzI/AAAAAAAAAPM/E_buShoFAsw/s72-c/00000a2.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6298675788585213324</id><published>2012-01-23T20:41:00.000-04:00</published><updated>2012-01-23T20:42:48.740-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>Lunar New Year + Year of the Dragon + Garlic Shrimp & Broccoli Noodles</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kRBB6cbc8PQ/Tx3yYw1AKBI/AAAAAAAAAL0/rqBfxxFFORU/s1600/0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://3.bp.blogspot.com/-kRBB6cbc8PQ/Tx3yYw1AKBI/AAAAAAAAAL0/rqBfxxFFORU/s640/0066.jpg" width="640" /></a></div><br />Reminiscing of Lunar New Year celebrations in Korea, J and I thought we'd welcome in the Year of the Dragon. We eat a bit of Korean food every once in awhile, but rarely eat Chinese food anymore. Having Chinese food isn't the easiest thing anymore, once you remove soy from your diet!<br /><br />Although it's not the Year of the Monkey (J's year) <i>or </i>the Year of the Boar (me), it's still fun to acknowledge and welcome in Lunar New Year. I was thinking back to how I spent my two Lunar New Years while living in South Korea. It was such a fun time in school with all my little munchkins. They'd come to school dressed in their traditional Hanbok (below) and we'd make crafts and rice cakes all day (in between taking photos of how adorable everyone looked, of course). The entire school would walk across the street to our neighborhood park and would take a giant photo including every student in their Hanbok. Nothing was cuter than that sea of kids crossing the street!<br /><br />Anyway. The other plus with Lunar New Year was our long weekends. You do <i>not </i>let a day off go wasted.&nbsp;In 2006, I recall spending a whole lot of time reading in my very very favorite (and missed) tea room - The Old Tea House, filled with yummy quince tea and birds (yes - birds...flying around, as you sit on a big pillow on the old creaky floors. Swoon). In 2007, however, J and I decided to mark the "new year" with something a bit more drastic: a polar bear swim and a run. Yup. A bit more drastic (for the likes of me, anyway). January swim in the ocean off of South Korea. Completely sane...right? Well. We <i>actually</i> thought so, but the doctor that treated my poor <i>very</i>&nbsp;cut foot did not think so. I suppose that going for an hour hobble-run the day after cutting your foot on a rock in the ocean does sound a bit nutty...especially when telling this to a doctor in broken English as he uses a giant&nbsp;syringe to shoot water into my foot. Awesome-ness.&nbsp;Oh the fond, fond memories of living abroad....and being 23.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zHEXg0C-GiQ/Tx34Z_K1l5I/AAAAAAAAAL8/Q7gMAxIjCFI/s1600/0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="http://3.bp.blogspot.com/-zHEXg0C-GiQ/Tx34Z_K1l5I/AAAAAAAAAL8/Q7gMAxIjCFI/s640/0061.jpg" width="640" /></a></div><br />So.<br /><br />Talking about foot injuries in a food blog.<br /><br />Right.<br /><br />Back to food.<br />Are you still here?<br /><br />We started to seek a compromise between what we were craving (noodles), what we had (shrimp), what we could eat (soy-less) and what would still be a true Chinese dish.<br /><br />Remembering that I bought J the Company's Coming Chinese Cooking last Christmas, I flipped through (and drooled over) the pages looking for something that would work with a wee bit of oyster (fish) sauce in place of soy sauce, without altering the recipe too much. Found it. It worked. It was awesome. We paired the dish with a bit of not-so-healthy boxed dumplings. I blame it on nostalgia. :)<br /><br /><b>Garlic Shrimp And Broccoli Noodles</b><br /><i>Inspired (but greatly altered) from a Company's Coming Chinese Cooking recipe.</i><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3no3_hdMIzO9NyQUTGgzkEbdOV4p9hn8RgzQuPv0GgwYdAf25ehyl5chi_FHnS7fiNycQY5WFLzBf3Td-MjyQ4Xno4IwYy4InJ7XALgjzwslgREN_hVy2cL9YNlI6HngpvhEzMvfvMKE/s1600/006.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3no3_hdMIzO9NyQUTGgzkEbdOV4p9hn8RgzQuPv0GgwYdAf25ehyl5chi_FHnS7fiNycQY5WFLzBf3Td-MjyQ4Xno4IwYy4InJ7XALgjzwslgREN_hVy2cL9YNlI6HngpvhEzMvfvMKE/s320/006.jpg" width="320" /></a><b>What J Used (I made him do it!):</b><br />- 3 tbsp of water<br />- 1 1/2 tbsp cornstarch<br />- 1/4 cup of vegetable broth<br />- 1 tbsp fish sauce<br />- "Chinese BBQ Sauce" - <i>we didn't have this, so we used:</i><i>&nbsp;1tbsp Garlic BBQ sauce, 1tsp sriricha, 1 tsp of PC Smoked Paprika marinade (not all are sugar-free. *tear* BUT it was a small small amount).</i><br /><i>- </i>1 tbsp coconut oil and vegetable oil<br />- 1 square inch of ginger, cut very small<br />- 4 cloves of garlic, cut very small<br />- 1/4 cup of leeks<br />- 1 small shallot<br />- 1/2 tsp of Chinese 5-spice<br />- 2 cups of broccoli<br />- 2 cups of shrimp<br />- chow mein noodles<br /><br /><b>What J Did:</b><br />1. Stir water into cornstarch in a small cup or jar. Shake and set aside.<br />2. Heat wok with oils.<br />3. Add ginger, leeks, shallot and garlic. Cook for a minute. At same time: cook your chow mein noodles - they only take 3 minutes.<br />4. Add broccoli with a few tbsp of water. Cook.<br />5. Add shrimp. Once pink, add sauces and spice.<br />6. Add in noodles and cook for 2 minutes.<br /><br />The above all happens really quickly and the order doesn't matter too much. You just want to make sure that the broccoli gets cooked and the shrimp doesn't get overcooked.<br /><br /><i>Notes: I have no suggestions for improvement. I literally inhaled this - as in: I think I forgot to chew.&nbsp;</i><br /><i><br /></i><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2_g1Uc7-2RQ/Tx38A1odijI/AAAAAAAAAMM/3LFmbTn071s/s1600/0061.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2_g1Uc7-2RQ/Tx38A1odijI/AAAAAAAAAMM/3LFmbTn071s/s400/0061.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our yummy noodles + Our not-so-healthy dumplings (also yummy, of course!)</td></tr></tbody></table><i><br /></i><br /><span style="font-size: large;"><i>Any fond memories to share? Favorite Chinese recipes made healthy?</i></span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6298675788585213324/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/lunar-new-year-year-of-dragon-garlic.html#comment-form' title='6 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6298675788585213324'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6298675788585213324'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/lunar-new-year-year-of-dragon-garlic.html' title='Lunar New Year + Year of the Dragon + Garlic Shrimp & Broccoli Noodles'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-kRBB6cbc8PQ/Tx3yYw1AKBI/AAAAAAAAAL0/rqBfxxFFORU/s72-c/0066.jpg" height="72" width="72"/><thr:total>6</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3890385467695299306</id><published>2012-01-18T20:31:00.000-04:00</published><updated>2012-01-18T20:31:15.673-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>Lemony Garlic Chicken Pasta</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlFhzKq_D_57lu1CCoaxpe5NoRn6n8Rmoeq2Uebfx3_Q0e2FbQZPQrv5NmoAtVGBJK4QwJkhUIB2SrsmPS9SXpHsjS8f6bk3_sYnR9gAyimcMGNTT07wAOarE6k9hyphenhyphenCKSabcUGURPXuM/s1600/003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlFhzKq_D_57lu1CCoaxpe5NoRn6n8Rmoeq2Uebfx3_Q0e2FbQZPQrv5NmoAtVGBJK4QwJkhUIB2SrsmPS9SXpHsjS8f6bk3_sYnR9gAyimcMGNTT07wAOarE6k9hyphenhyphenCKSabcUGURPXuM/s400/003.jpg" width="400" /></a></div><br /><br />I'm sitting here watching Glee. I could be doing many other things while I have the house to myself but - nope - I've got my butt on the couch and Glee on full blast. It started as a "stupid" show I watched episode after episode one day I was home sick. Now it has become one of <i>my</i> shows - one where I won't let it go past a week without being caught up on the newest episode. It's sad, isn't it? I laughed at it at first (a lot), but then I caved...and seriously I could now watch that Adele Glee Mash-up <i>over and over</i> again!<br /><br />So that's what my night usually looks like while J is at dodgeball. Glee and my newest book The Forgotten Garden (although I <i>really</i> need to get the new book club book - Lake of Dreams!).<br /><br />This week has been a bit chaotic to say the least, so I'm super happy we made that crockpot recipe on Sunday to get us through the week. I did, however, throw together a pretty good meal last night in a rush of hunger (and on the verge of becoming<i> h-angry</i>). For some reason every once in awhile, I literally crave an extremely lemon/garlic-flavoured meal. Last night was that once in awhile for me, so I made a 'sauce' that could have likely extended to 4 bowls of pasta, instead of our two bowls but hey - why not? So long as I'm not indulging in an intolerance or clogging an artery, why not indulge a bit every now and then? And what better time to do it then when you're only at the beginning of what already seems like a very long week....<br /><br /><b>Extreme Lemony Garlic Goodness {Chicken Pasta}</b><br /><b>What I Used:</b><br />1 boneless chicken breast, thinly sliced<br />Mushrooms (I only had like 4), sliced thinly<br />6 cloves of garlic<br />~4 tbsp of lemon juice<br />~6 tbsp of olive oil<br />herbs: I used Italian spices plus an herb mix I keep in my fridge (your typical Italian flavourings). I didn't measure this out, but used lots!<br />Fusilli<br />Arugula<br /><br /><b>What I Did:</b><br />1. Cook that pasta. The usual.<br />2. In a little bowl, mix together: garlic, olive oil, herbs (wet herbs) and lemon juice. Set aside.<br />3. Take a bit (~1 tbsp I suppose) of the oil mixture and pan fry the chicken on high. Remove when done.<br />4. Add mushrooms to pan. When almost cooked, add in all of oil mixture for a few minutes - just enough for garlic to not be so raw.<br />5. In each bowl, I layered the above in the following order: pasta + arugula + chicken + mushroom/sauce + top with Italian seasonings and pepper.<br /><br /><i>*Note: As I stated above, you could make this oil spread over 4 servings but I wanted full-on flavour. It was a lot of lemon/garlic/oil for 2 people. :P</i><br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchen/extreme-lemony-garlic-pasta">Print this recipe.</a></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkVWOzOPMFG40VNfRY_9dBNcgmWlA6BDl-kWwE0NPNzpx5IL0bCZ9YzoOJA7O5UVvn8B1q_vrRBr1va7he8tm9qx2MlLdQZFL25mmaAwyMnMl4BTCtmGTh_OyYyFmXyfG_bWXihrRUKw/s1600/0034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkVWOzOPMFG40VNfRY_9dBNcgmWlA6BDl-kWwE0NPNzpx5IL0bCZ9YzoOJA7O5UVvn8B1q_vrRBr1va7he8tm9qx2MlLdQZFL25mmaAwyMnMl4BTCtmGTh_OyYyFmXyfG_bWXihrRUKw/s400/0034.jpg" width="400" /></a></div><br /><br /><span style="font-size: large;">I hope you're not getting sick of my pasta recipes! These can all be replaced with gluten-free pasta! The meat can be removed, or replaced. You can also replace the pasta with spaghetti squash, if you wish! (Speaking of squash....I will be posting about 3 different kinds of squash and their recipes soon).</span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3890385467695299306/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/lemony-garlic-chicken-pasta.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3890385467695299306'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3890385467695299306'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2012/01/lemony-garlic-chicken-pasta.html' title='Lemony Garlic Chicken Pasta'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlFhzKq_D_57lu1CCoaxpe5NoRn6n8Rmoeq2Uebfx3_Q0e2FbQZPQrv5NmoAtVGBJK4QwJkhUIB2SrsmPS9SXpHsjS8f6bk3_sYnR9gAyimcMGNTT07wAOarE6k9hyphenhyphenCKSabcUGURPXuM/s72-c/003.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-5139063873048220269</id><published>2011-12-13T20:47:00.000-04:00</published><updated>2011-12-13T20:48:58.005-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>The Holiday Rush Begins (Spinach Pasta)</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcO9pI4xdCv0zMAoZZP6SJ9mV3fsvpk59B1QHWl_hEYY9YyjfrRX8yto-8MLBeG3E4ej51-OcL23Scrd2VwQWhouKqTkfe4SObf7ivuSJSPclpb0cDgHKeUzSk5GfKo26SShSnTWzR_Q/s1600/20111213_164209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcO9pI4xdCv0zMAoZZP6SJ9mV3fsvpk59B1QHWl_hEYY9YyjfrRX8yto-8MLBeG3E4ej51-OcL23Scrd2VwQWhouKqTkfe4SObf7ivuSJSPclpb0cDgHKeUzSk5GfKo26SShSnTWzR_Q/s400/20111213_164209.jpg" width="400" /></a></div><br />So....we eat a lot of pasta. I recognize that pasta isn't the best thing for us at all times, especially when you look closer and see that it's neither whole wheat <i>or</i> rice pasta. Maybe I'll work on this in the new year, but for now: pasta is easy and easy is a necessity during the rush of the holidays.<br /><br />On a Tuesday when errands need to be run, who wants to get home from work and spend a ton of time on a meal? I also don't want to go to the freezer and grab something processed from a box.<br /><br />This brings me to here. Another throw together pasta of my own creation. J says "I'd pay $15 for this in a second" (because we're clearly not eating at any restaurants at the moment that would charge more than $20, that's a big compliment!). This was another one of those times when we intended to have leftovers, but instead gulped it all up before The Daily Show was even half way through!<br /><br /><b>(<i>Frozen)</i> Spinach Pasta</b><br /><i>Note to self: have frozen spinach on hand more often.</i><br /><br />1 pkg of frozen spinach<br />2 cloves of garlic<br />2 tbsp of lemon<br />2 tbsp of butter<br />2 tbsp of rice milk (optional)<br />1 tbsp of chickpea flour (optional)<br />Italian seasoning - to taste...I used lots and lots as I wanted the flavours to be strong!<br />5 white button mushrooms, cut small<br />Pasta<br /><br /><i>Optional add-ins: bacon, chicken, salmon....we had some leftover really-good salami from our Christmas gift exchange party, so I threw some of that in.</i><br /><br />1. Defrost the spinach in a pan while the water begins to boil for the pasta. Add pasta.<br />2. As the spinach started to defrost more, I started sprinkling away with Italian seasoning and lemon juice.<br />3. I threw in the mushrooms, butter, rice milk and chickpea flour (to soak up some of the moisture) and let it all cook on medium heat until the pasta was done.<br />4. Drain the pasta and mix it all together!<br /><br /><b>What are everyone's "go-to" ingredients for an un-planned pasta dinner? I'd love to have a comment or two! Come on....you know you wanna..</b><br /><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/5139063873048220269/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/holiday-rush-begins-spinach-pasta.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5139063873048220269'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/5139063873048220269'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/holiday-rush-begins-spinach-pasta.html' title='The Holiday Rush Begins (Spinach Pasta)'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcO9pI4xdCv0zMAoZZP6SJ9mV3fsvpk59B1QHWl_hEYY9YyjfrRX8yto-8MLBeG3E4ej51-OcL23Scrd2VwQWhouKqTkfe4SObf7ivuSJSPclpb0cDgHKeUzSk5GfKo26SShSnTWzR_Q/s72-c/20111213_164209.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6005407922179032086</id><published>2011-12-09T08:46:00.001-04:00</published><updated>2012-01-09T20:13:32.464-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Kale & Diced Tomato Pasta</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lZLRkkbZZdNlwFPPLm9jFm7nNjL_zOTXfBdMLx4dmWrt6iCdwTBoVwhCXxtKGmkhwuaqY6ZPUWif9sVSOWsP3k42zApDGVHRrVpHXVWz7DCv5uetUYEC9MrGzjouTaAb8mhjsUTRJew/s1600/20111207_174921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lZLRkkbZZdNlwFPPLm9jFm7nNjL_zOTXfBdMLx4dmWrt6iCdwTBoVwhCXxtKGmkhwuaqY6ZPUWif9sVSOWsP3k42zApDGVHRrVpHXVWz7DCv5uetUYEC9MrGzjouTaAb8mhjsUTRJew/s400/20111207_174921.jpg" width="400" /></a></div><br />Surprise, surprise! Kale.<br /><br />There really isn't something grand about looking down at your plate or bowl and seeing this much green, isn't there?<br /><br />This is the ideal throw together pasta. This would work with chicken, with rice pasta, without bacon, with more vegetables. I'm learning that as long as I have a can of diced tomatoes around, I can throw together anything.<br /><br />My friend was coming over for dinner and neither of us wanted to purchase any new food. What we had to work with? A few mushrooms, a ton of leftover kale, garlic, diced tomatoes, parsley, pasta, a fresh tomato....and in this particular case, bacon.<br /><br />So there it was. A meal was born.<br /><br /><b>Approximately what we used and what we did:</b><br /><b><br /></b><br />Spaghetti (would be delicious with rice pasta or spinach pasta!)<br />Can of diced tomatoes (we used the small cut ones that were already mixed with onions and green peppers)<br />Mushrooms - diced, about a 1/3 of a cup<br />Kale - washed and ripped from stem...about 2 1/2 cups<br />3 cloves of garlic, minced<br />6 pieces of bacon<br />Parsley and fresh tomato for topping<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RGO1mcm53ho/TuIC926iEhI/AAAAAAAAADU/6XCTjby3MYg/s1600/20111207_174147.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-RGO1mcm53ho/TuIC926iEhI/AAAAAAAAADU/6XCTjby3MYg/s320/20111207_174147.jpg" width="320" /></a></div>Simultaneously, boil the water for your pasta while frying your bacon. Add your pasta when necessary.<br /><br />Once bacon is cooked, remove from pan (remove <i>most</i> of the fat). Cut bacon into pieces and throw it back in the pan along with the garlic. Fry for a minute.<br /><br />Throw in the mushrooms and kale. Mix everything around until the kale <i>begins</i> to wilt. Add in the can of diced tomatoes (including all of the juice!). Let it all do it's thing until the pasta is done. No specified amount of time because the things that need to be cooked, are, and the rest is just as good raw! It's really up to you. We simply timed it with our pasta.<br /><br />We divided the pasta into 3 bowls, topped each bowl with 1/3 of the mixture. We, then, topped each bowl with fresh parsley and tomato. Voila.<br /><br />I'll add this to the Go-To list because it will work with a million variations. I'lm also adding a gluten-free and vegetarian tag to this...but this exact recipe clearly doesn't work. <br /><br />What have you been eating? Anyone else have a go-to throw together pasta that they never think to share?</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6005407922179032086/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/kale-diced-tomato-pasta.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6005407922179032086'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6005407922179032086'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/12/kale-diced-tomato-pasta.html' title='Kale & Diced Tomato Pasta'/><author><name>Allie K</name><uri>http://www.blogger.com/profile/13451477564387357904</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='27' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThS1x1iuOOf-WhEJ8-z47PSH7ZY7qTHzsscx0bhiQFYWG3JNcPh-EU3oI9cONm0NRB0zCYxNvTplgnf-u6CSeNzAAKHyKTbjl6-uH-Zj27viOqULrsBJjp10HHQUbyZY/s220/g_MG_7770.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lZLRkkbZZdNlwFPPLm9jFm7nNjL_zOTXfBdMLx4dmWrt6iCdwTBoVwhCXxtKGmkhwuaqY6ZPUWif9sVSOWsP3k42zApDGVHRrVpHXVWz7DCv5uetUYEC9MrGzjouTaAb8mhjsUTRJew/s72-c/20111207_174921.jpg" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3124502078683034650</id><published>2011-11-21T20:27:00.001-04:00</published><updated>2012-01-09T20:13:32.445-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="lunch"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Mushroom Pesto Pasta</title><content type='html'><div class="" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k1g8Si3xSJ0/TsrsUrNhhTI/AAAAAAAAA1o/S4QtR2TGLwQ/s1600/P1080638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-k1g8Si3xSJ0/TsrsUrNhhTI/AAAAAAAAA1o/S4QtR2TGLwQ/s400/P1080638.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br /></div><div class="" style="clear: both; text-align: left;">I've been lucky enough to work from home on a few Mondays. The best thing about days of work at home is I get to have a home-cooked lunch with J. This is the kind of meal that would be just as easy to make the night before work (I took some as leftovers and it was still awesome), but I wouldn't have thought to do it. I find my make-ahead lunches are all in such a comfort zone.</div><br /><div class="" style="clear: both; text-align: left;">Anyway.</div><div class="" style="clear: both; text-align: left;">I highly recommend this. And I'm very grateful that we have started to use our Magic Bullet and our new food processor. All meals seem to be a bit more creative.</div><div class="" style="clear: both; text-align: left;">As I only made about three-servings, I just used the Magic Bullet for this one....try it out! Do it. .. Now!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><i>This recipe is adapted from the Maitake Mushroom Pesto recipe found in the January 2011 issue of Clean Eating Magazine.</i><br /><br /><b>Mushroom Pesto Pasta</b><br /><br /><a href="http://2.bp.blogspot.com/-mIAvgrQbNQI/TsrsNX109ZI/AAAAAAAAA1g/Ma9TQcjiSWs/s1600/P1080634.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mIAvgrQbNQI/TsrsNX109ZI/AAAAAAAAA1g/Ma9TQcjiSWs/s320/P1080634.JPG" width="320" /></a>3 tbsp of grape seed oil, divided<br />2 cloves of garlic, chopped<br />1/2 cup of white onion, chopped<br />mushrooms, chopped (<i>I just used as much as 'felt right' for the amount of onions and pasta I was using</i>)<br />1/4 cup of walnuts<br />basil and parsley (<i>I used what I had: some fresh basil leaves, some basil paste and some fresh parsley, equalling about 1 cup of herbs</i>)<br />pinch of salt<br /><br />1. Cook pasta.<br />2. Heat 1 tbsp of oil in a pan. Add garlic and onion and saute for about 2 minutes. Add mushrooms and salt and saute for around 6 minutes.<br />3. Transfer mushroom mixture to the Magic Bullet (or regular food processor). Add walnuts, basil, parsley and remaining oil. Pulse until finely minced.<br />4. Add mixture to pasta!<br /><i>*I, of course, added some parmesan on J's portion*</i><br /><i><br /></i><br />This pesto would be great on pizza, on crackers, pita - anything - I think. :)<br /><i><br /></i><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/mushroom-basil-pesto-pasta">Print this recipe.</a></i><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3124502078683034650/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/mushroom-basil-pesto-pasta.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3124502078683034650'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3124502078683034650'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/mushroom-basil-pesto-pasta.html' title='Mushroom Pesto Pasta'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-k1g8Si3xSJ0/TsrsUrNhhTI/AAAAAAAAA1o/S4QtR2TGLwQ/s72-c/P1080638.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-4003993368331376814</id><published>2011-11-08T14:22:00.001-04:00</published><updated>2012-01-09T20:13:32.448-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>A Fall Goodie To Share</title><content type='html'><div class="separator" style="clear: both; text-align: center;"></div>Just a quickie post (because clearly I don't come on here anymore). &nbsp;The fall brings with it many delicious recipes. &nbsp;I chose this one to share as it was extra yummy, unique and requested! &nbsp;This is dairy, soy and sugar free, but can be made with regular cheese and milk to make it super creamy for those without intolerances. &nbsp;J topped his off with parmesan, which added some extra flavour, too. &nbsp;I have been lucky enough to be able to work from home for my last two Mondays, which meant I was able to throw something in the oven while continuing to work away. &nbsp;This was a tad time consuming, but we've got some good lunch leftovers for the week now.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YTYiEZefE58/Ts46HroDSoI/AAAAAAAAA50/De1iXCWjOfE/s1600/374986_10150372094747545_503992544_8379051_1262366852_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YTYiEZefE58/Ts46HroDSoI/AAAAAAAAA50/De1iXCWjOfE/s400/374986_10150372094747545_503992544_8379051_1262366852_n.jpg" width="400" /></a></div><br /><b>Butternut Squash Mac n' Cheese</b><br /><b></b><br /><b><br /></b><br />You can do this in a few ways, but this is what I did:<br />Cut a <b>butternut squash</b> in half. &nbsp;In a pan, add approximately a 1/4 cup of water and place the two halves face down in the pan. &nbsp;Roast for an hour on 350.<br /><br />(<i>Alternatively, you can peel and cut the squash and boil it in broth. This would likely make it extra flavourful, but I honestly didn't know where to begin in peeling a squash...)</i>.<br /><br />While the squash is doing its thing, make a lot of <b>macaroni</b>.<br /><br />Once the squash is roasted, scoop it into a bowl and mix with 2 tbsp of <b>unsweetened</b> <b>milk</b> (I had almond but anything would work), 1 tbsp of<b> nutmeg</b>, 1 tsp of <b>paprika</b>, 1 tsp of <b>cilantro</b>. &nbsp;You could mash it all together, but I had the Bullet out from a previous meal and used that. &nbsp;Mix this with the macaroni.<br /><br />Add in 1 and 3/4 cup of shredded cheese. &nbsp;I used <b>Daiya</b> <b>cheddar</b>, but a mixture of both cheddar &nbsp;and mozarella woud likely be extra yumm-licious. <br /><br />Place this in a big enough casserole dish.<br /><br />For the top, sprinkle with more cheese. &nbsp;I took approximately a 1/4 cup of more Daiya cheddar, 1 cup of Stonehearth Rye <b>bread</b> <b>crumbs</b> and mixed it with some <b>olive</b> <b>oil</b> then sprinkled it on top.<br /><br />Bake for 20 minutes covered with tin foil, 20 minutes uncovered.<br /><br />Voila! &nbsp;Toppings for eating could include some hot sauce, salt, pepper, and parmesan for the non-intolerant.&nbsp; <br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/butternut-squash-mac-n-cheese">Print this recipe.</a></i></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/4003993368331376814/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/fall-goodie-to-share.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4003993368331376814'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/4003993368331376814'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/11/fall-goodie-to-share.html' title='A Fall Goodie To Share'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-YTYiEZefE58/Ts46HroDSoI/AAAAAAAAA50/De1iXCWjOfE/s72-c/374986_10150372094747545_503992544_8379051_1262366852_n.jpg" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-959094980803168607</id><published>2011-04-20T13:45:00.000-03:00</published><updated>2012-01-09T20:14:34.110-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>It's So Good, We Made It Twice!</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mUAL-fiNrGQ/Ta8NMtyz-5I/AAAAAAAAAtU/DRrihsAeZsM/s1600/P1020368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-mUAL-fiNrGQ/Ta8NMtyz-5I/AAAAAAAAAtU/DRrihsAeZsM/s400/P1020368.JPG" width="300" /></a></div>We made this sauce recipe twice now and seem to be craving it every night. &nbsp;This was so good. &nbsp;We only photographically documented the experience once, because rice vermicelli noodles were used the second time around and I can never quite get those noodles right. In the end, they taste good - but they sure do not look good!<br /><br />The original recipe was found in <i><a href="http://www.compliments.ca/en/Recipes/Recipe.aspx?ID=12250">Compliments' Inspired Magazine</a>, </i>but I'll just write out what I did and used. &nbsp;Honestly, maybe it's because I truly love peanut butter (not as much as my friend Rebecca's obsession), but I honestly am wishing to have this first recipe again - right now - and I just finished eating a really great lunch!<br /><br /><b>Peanut Shrimp and Rice Noodles</b><br /><u></u><br /><u>What I used:</u><br /><br />1/2 package (250g) of flat rice noodles (Thai Kitchen is easy enough!)<br />1/3 cup of Our Compliments vegetable broth<br />1/4 cup of 100% peanut butter<br />1 tbsp of fish sauce<br />1 tbsp minced ginger (we are still using the frozen ginger cubes - way easier!)<br />1 tbsp of peanut oil<br />2 tsp of vegetable oil<br />1 tbsp of lime juice<br />1 cup of&nbsp;broccoli<br />2 1/2 cups of spinach (torn into smaller pieces)<br />shrimp (we used cooked and de-tailed)<br />Optional: cilantro<br /><br /><u>What I did:</u><br />1. Using hot tap water, fill a big bowl and start "cooking" the rice noodles by soaking them for 25 minutes (or follow instructions of whatever noodles you are using).<br /><br />2. Mix together: lime juice, ginger, broth, peanut butter, fish sauce, and peanut oil and until mixture is smooth. Set aside.<br /><br />3. <i>Timing accordingly with rice noodles</i>: Heat oil in a skillet pan and cook your vegetables and shrimp, according to whichever meat/vegetables you are using. &nbsp;This only takes about 6 minutes total.<br /><a href="http://1.bp.blogspot.com/-V4Z8O52Q_9E/Ta8NIcf1FKI/AAAAAAAAAtQ/FtJ2nmFWCF0/s1600/P1020366.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-V4Z8O52Q_9E/Ta8NIcf1FKI/AAAAAAAAAtQ/FtJ2nmFWCF0/s200/P1020366.JPG" width="200" /></a><br />4. &nbsp;Add the peanut sauce mixture to the pan. Stir and until heated through. &nbsp;Add cilantro now, if interested.<br /><br />5. &nbsp;Either add the noodles into the pan (which I did) or serve the mixture over the noodles (which works better if they're thin!).<br /><br />6. &nbsp;Garnish with lime, cilantro, or more fish sauce!<br /><br /><b>Our Second Variation</b><br />We did all of the same steps as above but we used pork instead of shrimp, and rice vermicelli. &nbsp;The pork was definitely good, but I think it would be better with chicken! &nbsp;Also: &nbsp;stay with the thicker noodles unless you're a rice vermicelli-pro, or work under the "seconds to work with" pressure of those teeny tiny noodles.<br /><br /><b>Vegetarian: </b>I also recommend doing this without meat, and adding carrots or red pepper.<br /><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/peanut-rice-noodles">Print This Recipe</a></i><br /><br /><i><b>Nom, Nom, Nom....&nbsp;</b></i></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/959094980803168607/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/its-so-good-we-made-it-twice.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/959094980803168607'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/959094980803168607'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/its-so-good-we-made-it-twice.html' title='It's So Good, We Made It Twice!'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/-mUAL-fiNrGQ/Ta8NMtyz-5I/AAAAAAAAAtU/DRrihsAeZsM/s72-c/P1020368.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-3132658124179438489</id><published>2011-04-06T21:21:00.000-03:00</published><updated>2011-11-22T14:24:01.668-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="Go-To List"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="sauce"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><title type='text'>What To Do (*Or, What I Did) With Leftover Salmon</title><content type='html'><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_M5LUTc_LSk/TZz-purCtuI/AAAAAAAAAsg/OByihVmCkaI/s1600/P1020311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_M5LUTc_LSk/TZz-purCtuI/AAAAAAAAAsg/OByihVmCkaI/s400/P1020311.JPG" width="400" /></a></div>...or canned salmon...or smoked salmon.<br /><br /><b>AND...It's my VERY own recipe!</b><br />Alright, I know it seems that we eat a whole lot of rice and pasta-type meals (*Remember Gluten-Free peeps: Always just swap out regular pasta with your delicious brown rice pasta!) but realistically this is what works better for us and our 9 to 5 (ish) weekday routines. &nbsp;We're comfortable and quick with these two staple items, although I do want to branch out further into the couscous, bulgur, millet world - but all in do time.<br /><br />Jon whipped up a delicious WHOLE salmon for us on Sunday evening. Although I grew up around fish - dead and alive - I still leave the whole-fish-including-tail situation to Jon to sort out. It's all about teamwork anyway, isn't it? That's what makes a happy home - or at least a kitchen. &nbsp;I'm sure of it. :)<br /><br />With the enormous amount of leftover salmon, I made Jon a great midday sandwich with Renee's Cucumber and Dill. &nbsp;I couldn't think past having pasta alfredo, however, for our leftover dinner meal. &nbsp;Nothing seems to go better with salmon then a cream sauce - or at least, that's what I picture as being the perfect restaurant-quality combo.<br /><br />With some research and a recipe from <a href="http://www.ifood.tv/">www.ifood.tv</a>, I altered a bit to create this <b>Alfredo Sauce:</b><br />In a saucepan....<br />1. Add 1/4 diced (very small) <b>onion</b> and saute in oil for 3 minutes.<br />2. Add 2 minced cloves of <b>garlic</b>, along with approximately (more or less depending on what you want) 1 tsp of <b>dill</b> and a 1/2 tsp of <b>marjoram, </b>1/4 cup of <b>white wine</b>, and 1/4 cup of dairy/soy-free <b>margarine</b>. &nbsp;Stir together until the margarine melts.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDgqfzOdCJI1rJYtVpdaSYcnoII7xCoX-0fM7K49pBFwDLu_9rKWAdQnWvYpDd0wXHx8RjvALoWF979YyXg3Unkp9C8wHQB6aj3l34qRs8V9NGQhB9jdGqryrLbYLSqsGGqGRCZx5SsJ9/s1600/P1020307.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDgqfzOdCJI1rJYtVpdaSYcnoII7xCoX-0fM7K49pBFwDLu_9rKWAdQnWvYpDd0wXHx8RjvALoWF979YyXg3Unkp9C8wHQB6aj3l34qRs8V9NGQhB9jdGqryrLbYLSqsGGqGRCZx5SsJ9/s200/P1020307.JPG" width="150" /></a>3. Whisk, whisk, whisk! &nbsp;Slowly add 1/4 cup of <b>flour</b> (whatever flour you can have!) and 2 cups of <b>unsweetened rice milk</b> (I<i> use <b>Original Rice Dream</b>, it's quite sweet naturally. &nbsp;It's my fave</i>)<br />4. &nbsp;Cook until you feel it's at a consistency that you're happy with.<br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/alfredo-sauce-1">Print this sauce recipe</a></i><br /><br /><b>The Actual, Other Ingredients</b><br />I used what I had in my fridge, so mostly anything would work:<br /><br />In a pan, saute your vegetables with some oil. I used asparagus and mushrooms, with the intention of adding uncooked tomatoes at the end. Once the vegetables were cooked, I threw in the pieces of salmon to warm up.<br /><br />Obviously don't forget the pasta part of this pasta dish...<br /><br />Once all was said and done, I mixed the noodles, veggie-salmon mixture and alfredo sauce together and dished it out, adding tomatoes to the top for some freshness. <br /><i><br /></i><br /><i><a href="https://sites.google.com/site/allieschangingkitchenrecipes/leftover-salmon-pasta">Print the entire recipe</a></i><br /><i><br /></i><br /><b>Two thumbs up for this one</b>. &nbsp;<i><b>This sauce recipe is definitely going in our good books.</b></i><br /><br /></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/3132658124179438489/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/what-to-do-or-what-i-did-with-leftover.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3132658124179438489'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/3132658124179438489'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2011/04/what-to-do-or-what-i-did-with-leftover.html' title='What To Do (*Or, What I Did) With Leftover Salmon'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-_M5LUTc_LSk/TZz-purCtuI/AAAAAAAAAsg/OByihVmCkaI/s72-c/P1020311.JPG" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-6902519134394312900</id><published>2010-11-03T21:19:00.001-03:00</published><updated>2012-01-16T10:43:07.515-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>Beginner to Amateur?</title><content type='html'>So...I'm beginning to be more comfortable in the kitchen.&nbsp; Everyone said that I would become familiar with the things in my kitchen, what I could have and what I couldn't...what would go well together, and what would replace certain cravings. Day one of not having cheese was difficult (and let's be honest, still is), but I got through it.&nbsp; Other than a few salad dressings, cheese for sandwiches, soy sauce, and honey garlic sauce, J has switched over to purchasing dairy and soy free items.&nbsp; All of our items are also beginning to me almost sugar free (we've decided to read labels and allow ourselves to get items that do not have sugar listed within the top 3 parts of the ingredients - exceptions apply when it comes to an ingredient that will be used in very small quantities over a meal).<br /><br />We've been doing well.&nbsp; Yes, we seem to cook with the same few ingredients over and over again, but I do not tire with the creations we can come up with.&nbsp; It's so satisfying!<br /><br />Anyway, tonight's meal was half of something from my mom's cookbook and half of something I saw online somewhere...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qev1gafAYw4/TNH8jU1xlTI/AAAAAAAAAYw/_GN2Gd15ExE/s1600/P1000217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_qev1gafAYw4/TNH8jU1xlTI/AAAAAAAAAYw/_GN2Gd15ExE/s320/P1000217.JPG" width="320" /></a></div><b>Shrimp Pasta w/ Arichokes and Sundried Tomatoes</b><br /><br />This was sooo easy.&nbsp; While boiling some penne (it called for bowties), Jon defrosted and detailed the already-cooked shrimp.<br /><b> </b><br />In a pan, I threw 2 minced garlic cloves, a wee bit of vegetable broth, a bag of shrimp, a 1/2 can of drained and chopped artichokes, and about 6 chopped sundried tomatoes (with oil).&nbsp; Then, I threw in some basil, salt, and pepper. I let this simmer on low while the pasta was cooking.&nbsp; <br /><br />This took just as long as it took to boil water and cook pasta.&nbsp; So easy and will last us both for our lunch tomorrow.&nbsp; Success!</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/6902519134394312900/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2010/11/beginner-to-amateur.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6902519134394312900'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/6902519134394312900'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2010/11/beginner-to-amateur.html' title='Beginner to Amateur?'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/_qev1gafAYw4/TNH8jU1xlTI/AAAAAAAAAYw/_GN2Gd15ExE/s72-c/P1000217.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-1472923191952393224</id><published>2010-10-24T16:12:00.000-03:00</published><updated>2012-01-16T10:43:07.511-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><title type='text'>Recipe: Dairy Free Chicken Tetrazzini</title><content type='html'><span style="color: black; font-family: Times New Roman,Times,Serif; font-size: small;">I sometimes forget that it <i>is </i>still possible to create some of my old-time favorite creamy pasta meals without dairy...I found this particular recipe <a href="http://www.eatingwithfoodallergies.com/dairyfreechickentetrazzini.html">here</a>.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="color: black; font-family: Times New Roman,Times,Serif; font-size: small;"><b>Ingredients:</b></span><br /><a href="http://1.bp.blogspot.com/_qev1gafAYw4/TMSE1Y1o0ZI/AAAAAAAAAVw/7BhpXKBowV8/s1600/2010-10-16+19.00.38.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_qev1gafAYw4/TMSE1Y1o0ZI/AAAAAAAAAVw/7BhpXKBowV8/s320/2010-10-16+19.00.38.jpg" width="320" /></a><span style="color: black; font-family: Times New Roman,Times,Serif; font-size: small;">&nbsp;</span><br /><span style="color: black; font-family: Times New Roman,Times,Serif; font-size: small;">I have made a few changes based on what I did:</span><b> </b><br /><span style="font-size: small;">1 (8 oz) package of pasta<br />1/4 c. Becel Vegan<br />1/4 c. all-purpose flour</span><br /><span style="font-size: small;">1 tsp. salt<br />1/2 tsp. black pepper <br />1 c. chicken broth <br />1 c. rice milk<br />2 T. cooking sherry<br />1 cup of sliced mushrooms*</span><br /><span style="font-size: small;">1/2 cup of grape tomatoes chopped in two*<br />2 c. chopped cooked chicken</span><img alt="" border="0" class=" pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv pybwgytohbdwmhdtzbhv" height="1" src="http://www.assoc-amazon.com/e/ir?t=eatiwithfooda-20&amp;l=as2&amp;o=1&amp;a=B000FK63IS" style="border: medium none ! important; margin: 0px ! important;" width="1" /><span style="color: black; font-family: Times New Roman,Times,Serif; font-size: small;">*I didn't include mushrooms and tomatoes on parts of the pasta so that my niece would enjoy it too - and BOY did she enjoy this pasta.&nbsp; Her eyes lit up immediately! </span><br /><br /><span style="color: black; font-family: Times New Roman,Times,Serif; font-size: small;"><b>Directions:</b><br /></span><span style="font-size: small;">1) Preheat oven to 350 degrees. Grease 9x13 baking dish.<br />2) Cook pasta according to package instructions, drain and set aside.<br />3) In a large saucepan, melt the margarine over medium heat. Stir in flour, salt and pepper. Stir until smooth. Remove from the heat and add milk and broth while whisking mixture. Return to heat and bring to bubble. Cook for 2 minutes, stirring constantly, or until thickened. Add sherry and stir.<br />4) In baking dish, combine cooked spaghetti, chicken, mushrooms and sauce.&nbsp; I added the tomatoes towards the end.<br />5) Bake at 350 degrees for 30 minutes.<br />Makes 4 servings.</span></content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/1472923191952393224/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2010/10/recipe-dairy-free-chicken-tetrazzini.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/1472923191952393224'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/1472923191952393224'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2010/10/recipe-dairy-free-chicken-tetrazzini.html' title='Recipe: Dairy Free Chicken Tetrazzini'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/_qev1gafAYw4/TMSE1Y1o0ZI/AAAAAAAAAVw/7BhpXKBowV8/s72-c/2010-10-16+19.00.38.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-1470734225404456697.post-8900210641313151323</id><published>2010-09-10T11:15:00.000-03:00</published><updated>2012-01-16T10:45:40.281-04:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="appetizer"/><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="dairy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="dinner"/><category scheme="http://www.blogger.com/atom/ns#" term="drink"/><category scheme="http://www.blogger.com/atom/ns#" term="gluten-free"/><category scheme="http://www.blogger.com/atom/ns#" term="pasta"/><category scheme="http://www.blogger.com/atom/ns#" term="pub-food"/><category scheme="http://www.blogger.com/atom/ns#" term="side"/><category scheme="http://www.blogger.com/atom/ns#" term="snacks"/><category scheme="http://www.blogger.com/atom/ns#" term="soup"/><category scheme="http://www.blogger.com/atom/ns#" term="soy-free"/><category scheme="http://www.blogger.com/atom/ns#" term="sugar-free"/><category scheme="http://www.blogger.com/atom/ns#" term="vegan"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetarian"/><title type='text'>Grown-Up Chicken Fingers & Fries</title><content type='html'>There's nothing I crave more than a good potato-in fry or hash brown form - and some chicken - in finger form - for dipping!&nbsp; Grown-up, healthy meals can involve these things, too.<br /><br />(<i>more of my "own" creations..</i>)<br /><a href="http://4.bp.blogspot.com/_qev1gafAYw4/TIo9cRFK8rI/AAAAAAAAAS4/53eGRVwDMOc/s1600/2010-09-08+18.38.44.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_qev1gafAYw4/TIo9cRFK8rI/AAAAAAAAAS4/53eGRVwDMOc/s200/2010-09-08+18.38.44.jpg" width="200" /></a><b>Chicken Fingers</b><br />2 boneless chicken breasts, sliced (big enough for dipping!)<br />1/4 of a lemon<br />pepper, pepper, pepper!<br />garlic<br />vegetable broth<br /><br /><br /><br /><br />1.&nbsp; Cook chicken in garlic and olive oil.&nbsp; Sprinkle a lot of pepper on both sides of the chicken.<br />2.&nbsp; Once the chicken has started to cook, add juice from lemon (1/4 of a lemon if it's a big one!) and enough vegetable broth to have the chicken simmering it it.<br />3.&nbsp; Once done, eat alone or dip in something like Thai Chili Sauce<br /><br /><b>Curried Potato - Fries/Hash browns</b><br />1 big potato, cut into very, very small pieces<br />curry powder<br />olive oil<br /><br />In my&nbsp; mind, potatoes always take so long to cook after a long day at work.&nbsp; Since we (J) diced them really small, we were able to microwave them for about 6 minutes or so - maybe more - until we could smell them. We coated them in curry powder before microwaving so the curry could start to cook right into the potatoes.&nbsp; Once done - enough - I threw them in the hot frying pan with a bit of olive oil and harden them up, and we had our adult fries!<br /><br /><b>Broccoli</b><br />Let's face it - we still need a bit of veg.&nbsp; Once the chicken was cooked, but still simmering, I threw some broccoli in the pan to simmer in the same pot.&nbsp; Delish.</content><link rel='replies' type='application/atom+xml' href='http://allieschangingkitchen.blogspot.com/feeds/8900210641313151323/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://allieschangingkitchen.blogspot.com/2010/09/grown-up-chicken-fingers-fries.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8900210641313151323'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/1470734225404456697/posts/default/8900210641313151323'/><link rel='alternate' type='text/html' href='http://allieschangingkitchen.blogspot.com/2010/09/grown-up-chicken-fingers-fries.html' title='Grown-Up Chicken Fingers & Fries'/><author><name>Allie</name><uri>http://www.blogger.com/profile/07581954586003805873</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='28' height='32' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBBlkH_ADy_sddjEFB4Ujp085lpMIgUhWfHrAoIXcQPiaKBABEuGVFQpYmKEX955d7XhkoCE5XS1pWvCVChstJnugLm-fLhRFFwUYXWNA329ZXMcqCQdW58tN_IS28Bw/s220/318483_10150340432352545_503992544_8190942_1694135906_n.jpg'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/_qev1gafAYw4/TIo9cRFK8rI/AAAAAAAAAS4/53eGRVwDMOc/s72-c/2010-09-08+18.38.44.jpg" height="72" width="72"/><thr:total>0</thr:total></entry></feed>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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