CAUTION: The pure yummy-ness of this dish may cause you to dance happily and uncontrollably around the room. Soba is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. They contrast to thick wheat noodles, called udon. In Japan, the word can refer to any thin noodle. You can learn more about Buckwheat here.Chilled Soba Noodle Soup
Ingredients
Instructions
Notes
Pre-packaged noodle soups are a kiddie favorite because they're quick and tasty. The downside is that the prepackaged versions aren't exactly healthy with all of that sodium loaded into their spice packets. Using this soba noodle base with the ponzu adds a rich tangy flavor. Using only a bit reduces much of the sodium. It only takes a few minutes to make your own, and it’s fun to serve them in a cup alongside kid friendly chopsticks. You can add different vegetables, shrimp or crab to make this heartier or get a protein bump. So good as an after school snack or a meal.Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 213Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 1016mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 20g
Pesto Zucchini Caprese Salad
Easy and Delicious. The perfect garden fresh summer dish.
Ingredients
- PESTO SAUCE:
- 2 tablespoons pine nuts
- 2 packed cup of organic basil
- 3-4 tablespoons extra virgin olive oil
- 2 small garlic cloves minced
- My Sage Gourmet Tuscan Herb Seasoning
- Freshly ground black pepper, to taste
- ZUCCHINI NOODLES:
- 2 medium zucchini
- CAPRESE:
- 4 half-inch thick slices of tomato
- 4 quarter-inch thick slice of mozzarella cheese (2oz each)
- 1 Tablespoon Basil or Garlic infused olive oil, to drizzle overtop.
- My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper- to taste
- 1/4 teaspoon red pepper flakes (optional)
- 4 basil leaves, cut chiffonade style (in thin ribbons)
Instructions
PESTO
- Place all of the pesto ingredients into a food processor and pulse until creamy. Taste and adjust seasonings if needed.
ZUCCHINI NOODLES (We use a spiral slicer for these. See NOTES below .)
- In a big bowl, combine zucchini noodles and pesto sauce. Using hands or rubber spatula, Gently combine until noodles are well coated.
- Strain off excess liquid then place zucchini noodles on four small plates, followed by one tomato slice, one slice of mozzarella and a light drizzle of olive oil/balsamic vinegar mixture
- Add a pinch My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper. Top with basil, evenly distributed.
Notes
Zuke Tips to consider-
Don’t peel your zucchini before spiraling. When you peel the zucchini, moisture leaches out, causing it to become mushy. Keeping the skin also retains nutrients in the skin!
Don’t pre-salt or salt your zucchini once in the pan salting renders the zucchini lifeless and salty.
Don’t overcook. The longer zucchini cooks, the more moisture sneaks out and becomes mushy. A little crunch retains the fresh tasting flavor.
We recommend the VEGETTI SPIRAL SLICER
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 9mgSodium: 131mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 6g
Sauteed Scallops over Spaghetti Squash
Ingredients
- 2 lb. spaghetti squash, cut in half lengthwise and seeded
- 2 tablespoons The Olivique, Mediterranean Extra virgin Olive Oil, plus more for baking pan
- 4 leeks, white and light-green parts only, thinly sliced lengthwise
- 2 medium-sized shallots, peeled and thinly sliced lengthwise
- 1/4 cup all-purpose flour
- 10 large sea scallops, sliced in half
- 1 teaspoon My Sage Gourmet Mediterranean Blend, or sea salt to taste
- Freshly ground black pepper
- 3/4 cup dry white wine (op1tional)
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- 1 tablespoon minced chives
- 1 teaspoon (or more) red chili flakes
(Optional)
- Finely chopped wild mushrooms and/or chopped Asparagus tips
- My Sage Gourmet Garlic Herb
Instructions
- Heat oven to 375 degrees.
- Place squash, cut-side down, on an oiled baking pan. Cook until easily pierced with a knife tip, about 45 minutes. Using a fork, separate the flesh into strands and transfer to a bowl. Cover.
- Rinse and dry scallops with a paper towel and sprinkle lightly with MSG Mediterranean Blend or sea salt and pepper. Set aside
- Heat 1 tablespoon olive oil in a saute pan over medium-low heat. Cook leeks and shallots, stirring, until crisp, about 10 minutes. Transfer to a plate.
- Place flour in a small bowl; dredge scallops. Return pan to heat; add remaining tablespoon oil. Sear half of scallops at a time until golden, about 3-4 minutes on first side. (Do not move or disturb them during this time.) Flip and sear 2nd side for about 1 minute. Season with My Sage Gourmet Mediterranean Herb Seasoning (or salt) and pepper. Cook remaining scallops.
- Increase heat to medium high; add wine or 3/4 cup water. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until liquid has reduced by half.
- Slowly whisk in the butter until sauce begins to thicken, about 2 minutes. If adding wild mushrooms and/or asparagus tips, do it when you add the butter. As sauce begins to thicken, check seasoning. If needed, add another dash of My Sage Gourmet Mediterranean Herb Seasoning , My Sage Gourmet Garlic Herb, or salt and pepper.
- Divide the squash and leek mixture among four dinner plates. Top with scallops.
- Drizzle with sauce and garnish with chives and red pepper flakes.
- Serve.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 339mgCarbohydrates: 32gFiber: 5gSugar: 9gProtein: 9g
This Chicken Tofu Stir Fry recipe is so versatile and quick, it can be made in as little as 20 minutes.
I suggest the use of organic and free range meats whenever possible.
Chicken Tofu Stir Fry
Quick and versatile, can be made in as little as 20 minutes.
Ingredients
- 1 lb. ground chicken
- 2 tablespoons Sesame Oil
- 1 tablespoon Coconut Oil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon My Sage Gourmet Garlic Herb
- 2 tablespoons Ponzu sauce
- 1 tablespoon Fish sauce
- Sriracha sauce to taste
- 1 teaspoon dried lemongrass or fresh if you have it-shredded
- Two handfuls kale (center rib removed, leaves torn into bite-size pieces)
- Handful Napa cabbage torn into bite size pieces
- 3-4 scallions
- 2 8.8 oz. packages of Brown Basmati Rice (I recommend Full Circle Market)](http://fullcirclefoods.com)
- I-16 ounce package extra firm tofu, drained
TOFU MARINADE
- ½ Cup Ponzu Sauce
- 2 teaspoon freshly ground pepper
- 1 teaspoon
- 1 teaspoon grated fresh ginger
- Sriracha Sauce to taste
- 2 tablespoons Olive Oil
- 1 tablespoon Sesame Seed Oil
Instructions
- Prepare the tofu: Drain and slice about 1/4-1/2 inch thick.
- Dry Fry: Heat large skillet to medium heat. Do not coat pan. The purpose of the dry fry is to remove moisture allowing better absorption of marinate.
- While tofu cooks, mix together marinade. Set aside.
- Once tofu has lightly browned on both sides, place in a deep dish in one layer.
- Pour reserved marinade mixture over tofu, turning once to coat well. Cover tightly and refrigerate.
- In the same large skillet, heat Sesame and Coconut oil over medium high heat (no higher!) Crumble ground meat into pan. Brown meat then drain off excess liquid.
- While meat is cooking , cook your rice according to package directions. If you prefer to use a different rice, be sure to allow for cooking time!!
- Once meat is cooked and drained, add remaining ingredients (black pepper through scallions) to skillet. Stir to mix. Reduce heat to low simmer for 10 minutes.
- Remove from heat. Add tofu to skillet, turning gently to mix.
- Serve over cooked rice.
Notes
Makes a great lettuce wrap if grains are not your thing.
You can also eliminate the chicken and still have plenty of protein from the kale and brown rice.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 569Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 121mgSodium: 1242mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 41g
Enjoy, and please share!
About Full Circle Market Brown Basmati Rice packets
I don’t usually go for heat-and-eat packets since I try to avoid microwaving but these little packets are delicious in any stovetop stir fry or fried rice recipe.
Find out more about their products at FullCircleFoods.com
DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own.
This is just one of my Kids in the Kitchen friendly recipes for you to try out.
Depending on the age of your little ones, they may be able to do many of the prep tasks in this recipe. Use this guide to help you decide what will be age/ability appropriate. I will tell you that my little one did most all of the tasks (except oven/grill) with my supervision and she is just 4 years old.
Check out my blog post on Kids in the Kitchen
Easy Kid friendly Pizza recipe to enjoy with your kiddos. Kid friendly Pizza
Ingredients
Instructions