{ recipe } summer favorite eats | easy peanut noodles

{ recipe } summer favorite eats | easy peanut noodles via itsjoulife - http://itsjoulife.wordpress.com/2014/08/24/recipe-summer-…peanut-noodles/ ‎

The warm summer weather calls for cool and refreshing dishes. Eating cold peanut noodles has been a childhood favorite. This dish is quick and easy and can easily be tailored to the season’s vegetables or what you like. I prefer to eat this dish with carrots, cucumbers, shredded rotisserie chicken and slice egg sheet, but others can top it off with broccoli, asparagus, bell peppers or toasted peanuts. You just chop, pour, mix and enjoy!

Easy Peanut Noodles

Serves: 4 to 6

Prep: 10 minutes | Cook: 15 minutes | Ready: 25 minutes

Ingredients

12 ounce pack of noodles (I like these Nanka Seimen Futonaga Udon Japanese noodles)

Dressing

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1/4 cup hot water

1 tablespoon Sriracha sauce

Toppings

1 medium-sized cucumber, julienne

1 medium-sized carrot, julienne

Optional: 2 cups shredded chicken (I use rotisserie chicken)

Optional: 1 cup sliced egg sheet

Directions

  1. Cook the noodles in a large pot of boiling water until done. Rinse in cold water to prevent the starchy noodles from sticking.
  2. Dressing: Place the peanut butter in a large measuring cup and place in the microwave to soften for 10 seconds. Combine in soy sauce, rice vinegar, fresh ginger, sesame oil, hot water, Sriracha. (Dressing should be thick, but pourable)
  3. Place the noodles in a large bowl and pour dressing. Toss.
  4. Serve dressed noodles in bowls and top with cucumbers, carrots (and chicken and egg).

 

 

{ recipe } Zucchini Bread

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

loaded with zucchini, pistachios, dates

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cxThis zucchini bread was first inspired by a memorable breakfast muffin I tried at True Food Kitchen. I took some of those favorite ingredients (pistachios + dates) and incorporated it into this basic zucchini recipe found on AllRecipes.com. The * means I’ve altered the recipe. The original recipe called for 2 1/4 cups of sugar. I felt it was overly sweet since I added dates. That is why I cut down the recipe to 1/4 cup of sugar. In the summer time we incorporate our home grown zucchini into this bread and it makes such a difference.

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

1/4 cups white sugar*

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pistachios*

1 cup chopped pitted dates*

Directions:

1.            Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.            Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.            Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, pistachios and dates until well combined. Pour batter into prepared pans.

4.            Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Note: After two days, make sure you refrigerate  the bread. The natural sugars in the dates may get gooey. Don’t worry, it’s safe to eat.

{ recipe } zucchini, bacon, and goat cheese quiche

With summer here, our garden is flourishing with seasonal fruits and vegetables. We have a fridge drawer full of zucchini and cucumbers and an abundance of various tomato varieties. So this past weekend the Jou Test Kitchen opened up again and sampled various recipes to incorporate our organic produce. We brought our dishes (Zucchini, Bacon and Goat Cheese Quiche; Taiwanese Sesame Cucumbers; Heirloom and Burrata Salad; Heirloom Tomatoes on Grilled Rustic Bread) to a friend’s place for dinner.

We followed an Epicurious quiche recipe and loved it so much, we made another one the following day.

zucchini, bacon, cheese quiche recipe via it's jou life blog http://wp.me/p3cljj-c1zucchini, bacon, cheese quiche recipe via it's jou life blog http://wp.me/p3cljj-c1

Photos, L-R: Romulo Yanes via epicurious.com, Jennifer’s iPhone

Zucchini, Bacon and Goat Cheese Quiche

Yield: Makes 6 to 8 main-course servings

Active Time: 20 min

Total Time: 50 min (not including cooling)

Ingredients

1 (9-inch) refrigerated pie dough round (from a 15-oz package)

1/4 lb sliced bacon, coarsely chopped

2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices

1/2 teaspoon salt

3/4 cup heavy cream

3/4 cup whole milk

1/4 teaspoon black pepper

3 large eggs

2 oz Gruyère, coarsely grated (1 cup) – We used goat cheese instead

Special equipment: a 9 1/2-inch deep-dish pie plate

Preparation

Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

{ jou eats } tender greens, santa monica

I’ve been a fan since its original West LA location in Culver City and this Santa Monica TG is the bee’s knees. Not only is it blocks away from Santa Monica beach and 3rd Street Promenade, this location is bright, clean and has a LA-worthy outdoor seating patio.

The Happy Vegan – makes a Happy Tummy out of me. The salad has even sparked a LA Times recipe article and a cult following for health-conscious eaters. (I’ll link the recipe link below) It has fresh, leafy romaine greens surrounded by mounds of their signature quad mini salads (Farro Wheat Salad with cranberry & hazelnuts, Bulgar Wheat Tabbouleh salad, Quinoa Salad with cucumber & beets and Green Hummus). Be Daring! Try making the Happy Vegan recipe.

Sides:
Roasted Veggies – Perfectly roasted Brussels sprouts, cauliflower, mushrooms, and carrots.
Rustic Chicken Soup – delicious and comforting chicken soup filled with chunks of potato, carrot, celery, leeks and thyme.

This is always my go-to dining spot when I’m near 3rd Street Promenade. Come on a sunny day, sit in the outdoor patio area and enjoy the weather and deliciously healthy food.

tender greens' happy vegan. favorite! via http://itsjoulife.wordpress.com/2013/03/28/jou-eats-tender-greens-santa-monica/tender greens' rustic chicken soup via http://itsjoulife.wordpress.com/2013/03/28/jou-eats-tender-greens-santa-monica/fun food art ! via http://itsjoulife.wordpress.com/2013/03/28/jou-eats-tender-greens-santa-monica/

Recipe: Chocolate Banana Soy Protein Smoothie

On days I workout in the morning, I like to fuel my post-workout body with a Chocolate Banana Soy Protein Smoothie. Aside from the fact that I love chocolate, there are studies that show chocolate milk is an optimal post-exercise recovery aid. Each ingredient in this smoothie plays a beneficial role for replenishing my body. Benefits of this smoothie: Chocolate milk boosts the carbohydrates supplied to the muscle, replenishes necessary vitamins and a good protein source for muscle repair. The coconut water rehydrate the fluids and electrolytes. Coconut oil is said to increase metabolism, energy and endurance. Bananas are high in potassium to prevent muscle cramps

Ingredients for Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

Chocolate Banana Soy Protein Smoothie

This smoothie makes about 5 cups. (Wayne and I drink this all. We’re heavy (smoothie) drinkers)

Ingredients:

1 scoop – Whole Foods Soy Protein Powder

1 t – Coconut Oil

2 Frozen bananas (sliced)

1 carton – Silk Chocolate Soymilk (8 fl oz)

1 1/2 c – Vanilla soymilk

1 c – Coconut water

Instructions:

1. The night before, take two bananas and peel them. Slice them and wrap them in plastic wrap and place in freezer, overnight.

2. Next day, place all ingredients, in order, into the blender.

3. Hit pulse a few times to quickly blend the frozen bananas and mix the soy protein powder and coconut oil.

4. Blend it for about 30-40 seconds, until smooth consistency.

5. Pour it into a mug. Enjoy!

Note: I use a high-powered commercial blender called the Blendtec. It’s very similar to the ones you find at your local smoothie store. A normal functioning blender will do with this smoothie recipe. Just make sure that the frozen bananas are blended thoroughly.

Soy Chocolate Banana Protein Smoothie via http://itsjoulife.wordpress.com/

The night before, peel two bananas

Soy Chocolate Banana Protein Smoothie via http://itsjoulife.wordpress.com/

Slice the bananas

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

Wrap the slice bananas and place in the freezer

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

take 1 spoonful of soy protein powder

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

1 tsp of coconut oil (in its solid state)

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

all ingredients are ready to blend !

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

pulse for a few seconds, then hit “smooothie” blend for 40 seconds. (we’ve used the Blentec 324 times!)

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

done. make sure it’s a smooth consistency. don’t want chunks.

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

happy

Soy Chocolate Banana Protein Smoothie via https://itsjoulife.com/2013/03/07/recipe-chocolate-banana-soy-protein-smoothie/

makes about 5 cups.

Recipe: Crab Cakes with Spicy Remoulade

We love crab cakes, but seldom order it in restaurants because they’re so pricey (and fattening). So a favorite recipe of ours is easy to make and healthy (and I get to use Panko!)

Cooking Light’s recipe is a fresh take on the crab cake. This crab cake recipe is low in sodium, calories and saturated fat. We lightly season sweet, premium crab and use just enough mayonnaise, low-sodium panko (Japanese breadcrumbs), and egg to bind it all together. We don’t add any salt to the mixture, to keep sodium in check. The cakes are cooked in a slick of oil instead of deep-fried. We bought the premium crab meat from Costco (also can be found at Trader Joes), herbs, panko crumbs, organic mayo, organic lemons from Trader Joes. The recipe calls for making a remoulade sauce, but we didn’t make it. The best thing about this is it’s just packed with crab, not much fillers!

Premium Crab Meat

Premium Crab Meat

Trader Joes' Panko

Trader Joes’ Panko

Herbs

Herbs

Crab Cakes with Spicy Rémoulade

We keep fillers to a minimum with this fresh take on crab cakes. This lower-sodium, streamlined rémoulade (there are no gherkins, anchovies, or green olives) is best made one day ahead to allow flavors to marry.

Crab cakes:

2 T – finely chopped fresh chives

1 T – chopped fresh flat-leaf parsley

1 1/2 T – mayonnaise

1/2 t – grated lemon rind

1 T – fresh lemon juice

1/4 t – freshly ground black pepper

1/8 t – ground red pepper

1 large egg

1/3 C – Panko (Japanese breadcrumbs)

1 lb – lump crabmeat, drained and shell pieces removed

1 T – olive oil, divided

Rémoulade:

1/4 C – mayonnaise

1 T – chopped shallots

1 ½ T – capers, drained and chopped

2 t – Creole mustard

1 t – fresh lemon juice

1/4 t – ground red pepper

1/8 t – kosher salt

Preparation

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.

2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.

3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.

4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.

Step 1: Combine first 8 ingredients.

Step 1: Combine first 8 ingredients.

Add Panko & Crab, tossing gently to combine. Cover and refrigerate for 30 min.

Add Panko & Crab, tossing gently to combine. Cover and refrigerate for 30 min.

Form the patties

Step 2: Form the patties

Skillet it until they're golden brown

Step 3: Skillet it until they’re golden brown

Recipe: Pan-fried Panko Tilapia – jennifer

panko + pan-fried

panko + pan-fried

Last night I was craving some kind of breaded fish dish. (What I really wanted was tempura at SushiStop, but oh well) I thought about going healthy and baking a Panko-crusted Tilapia, but knew it’d be much more satisfying if I pan-fried it!

Pan-fried Panko Tilapia

Ingredients

3 T flour

2 t Trader Joes’ 21 Seasoning Salute (Use an ingredient substitute if you don’t have this. See below for ingredients)

1 t garlic seasoning

1 t salt

1 cup Panko (Japanese bread crumbs)

1 egg

24 oz Tilapia fillets ( 4 fillets, 6 oz each)

4 T Vegetable oil

Directions

1.  On plate, place the flour.

2.  On second plate, place Panko and the mixed seasonings.

3.  In bowl, beat egg with fork.

4.  Cut fillets into 1”-1.5” width diagonal strips.

5.  Coat fish with flour, dip into egg and coat well with bread crumbs.

6.  In a skillet, heat 2 Tbsp of the oil over medium-high heat. Wait until oil is hot.

7.  Add fish fillets and cook 2-3 minutes. Carefully turn fish over with tongs. Reduce heat to medium and cook about 2-3 minutes longer or until fish flakes easily with fork.

8.  Repeat for remaining fillets.

9.  Tip: To keep the pan-fried fish fillets from getting soggy, place on a wire rack. Below the wire rack, place a towel on a plate. This way, it’ll absorb the residual oil drippings.

A favorite all-in-one seasoning of mine — Trader Joes’ 21 Seasoning Salute Ingredients: blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon juice and lemon oil.