Udon salad

SERVES 4
METHOD
1. Cut the lettuce into bite-size pieces and julienne cut the cucumber. Dice the tomato and avocado.
2. Add the dressing ingredients into a bowl and whisk to combine.
3. Bring a pot of water to the boil and cook the udon noodles to al dente. Drain the noodles, and rice under cold running water. Leave to cool in cold water.
4. Drain the water really well and place onto a deep serving dish.
5. On top of the noodles place the lettuce, cucumber, tomato, avocado.
6. Pour the dressing over the salad, and decorate with sesame seeds to taste.

INGREDIENTS

400g udon noodles
¼ lettuce
1 cucumber
2 medium sized tomatoes
1 avocado
Sesame seeds to taste
You can substitute other vegetables into the salad, for example bean sprouts or broccoli.
Dressing
5 tablespoons soy sauce
5 tablespoons water
4 tablespoons mirin
2 tablespoons vinegar
3 tablespoons lemon juice
3 tablespoons sesame oil
Salt and pepper to taste

Split Pea Soup

Slow Cooker Split Pea Soup

http://www.wholefoodsmarket.com/recipes/1882

Serves 8

Ingredients

1 (16-oz) package dried green split peas, rinsed

1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Method

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Mango Lassi

Gabe just started eating fruits and trying smoothies.  I decided to see if he would like a Mango Lassi.  He drank 2 of his own and then asked to finish Lucas'.   Success!

Ingredients

• 2 mangos - peeled, seeded and diced
• 2 cups plain yogurt
• 1/2 cup white sugar
• 1 cup ice

Directions

1. In a blender, combine mangos, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

To Die for Crock Pot Roast

 

Crock Pot Roast

• 
• Prep Time: 5 mins
• Total Time: 9 hrs 5 mins
• Servings: 8

About This Recipe

"Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it."

Ingredients

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

**I added a bunch of vegtables to the bottom of the pot after putting the roast in.   Worked out great.
** Use only 1/2 the packet of Ranch to decrease sodium.

Malaysian Chicken Soup

(adapted from the Slow Cook Book)

3 lb. free range chicken
1 onion, quartered
2” piece of ginger, peeled sand sliced
6 cloves of garlic, crushed
Soy sauce, to taste
Fish sauce, to taste
Noodles (fresh, if available)
Scallions, sliced
Mushrooms, sliced
Greens, cut into small pieces (I use chard, bok choy)

Put the chicken in upside down in the slow cooker. Add onion, ginger, garlic, and season
with salt and pepper. Pour enough water to cover chicken. Cook on low 6-8 hours (high
3-4 hours).

Remove chicken and let cool. Strain the remaining stock. Discard skin and bones, and
add chicken back to stock. Reheat, adding in soy and fish sauce to taste.
If your noodles are not fresh, cook and drain them. Toss in the veggies to cook in the
soup for about 5 minutes. Toss in the noodles to warm, then serve.

Butternut Squash and Coconut Soup with Shrimp

The red curry and coconut milk turn the standard butternut squash soup into something divine.  Adding shrimp makes this nice one pot meal.
 

Ingredients

2 teaspoons canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoons light brown sugar
1/2 teaspoon sea salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups low-sodium gluten-free chicken broth
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
Lime wedges

Method

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Roasted Fennel and Red Onion Salmon

Love this recipe from Real Simple.  All the prep can be done while the oven is preheating.  So easy and yummy!

Ingredients

• 2 small fennel bulbs, cut into 1/2-inch wedges
• 1 large red onion, cut into 1/2-inch wedges
• 6 cloves garlic, smashed
• 1 cup cherry or grape tomatoes
• 1/2 bunch fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 4 6-ounce salmon fillets, skinned
• 1 lemon, halved
• about 3 cups cooked rice (optional)

Directions

1. Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.
2. Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
3. Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes. Serve with the rice, if desired.