hoisin noodle bowls, roasted mushroom teriyaki, and cucumber sesame salad

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1 lb linguine
- juice of 4 limes
- 3 tbsp rice wine vinegar
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced
- 3 tbsp sesame seeds
- 1 lb fresh mushrooms (mix it up - try shiitake, cremini, oyster, button, etc)
- 1/4 c teriyaki sauce
- 1 bunch scallions cut into 2" pieces
- 4 tbsp veggie oil
- 1 tbsp grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 c snow pea pods, thinly sliced
- 3 garlic cloves, grated or finely chopped
- 2" fresh gingerroot, peeled and grated
- 10oz frozen shelled edamame
- 1/4 c hoison sauce
- 1-2 tbsp chili sauce
- 1/4 c cilantro leaves
- handful of fresh mint leaves

1. bring a pot of water to a boil for the pasta. salt the water, add the pasta, and cook to al dente. *you will need to reserve 1/2 cup of the starchy pasta water - do so before draining.

2. preheat oven to 450.

3. combine the juice of 2 limes with the rice wine vinegar, honey, and sesame oil in a large bowl. add cucumber and one quarter of the red onion, season with salt, and toss to combine. sprinkle with sesame seeds and set aside.

4. coarsely chop the mushrooms and place in another bowl. drizzle with teriyaki sauce and combine with scallions, 2 tbsp of veggie oil, and grill seasoning. toss to combine. spread the mushrooms on a nonstick baking sheet and bake for 20 min, turning once. scrape into a bowl.

5. heat the remaining 2 tbsp of veggie oil in a large skillet over high heat. when it's very hot, add the bell peppers, remaining red onion, pea pods, garlic, and ginger; stir fry for 2 min. add the edamame and heat through, 2-3 min more. add the hoison sauce, remaining lime juice, chili sauce, and reserved starchy pasta water. add the drained pasta and toss over med-high heat for a minute to coat with the sauce. turn off the head, toss in the cilantro and mint. serve the noodles in bowls with the mushrooms and cucumber salad as side dishes.

image: eating scd

hearty chicken-veggie soup

courtesy of: everyday
variations courtesy of: missi
submitted by: missi
serves: 4

- 1 lb plum tomatoes, quartered lengthwise
- 1/4c extra virgin olive oil
- salt and pepper
- 1 lb skinless, boneless chicken breasts
- 2 onions, chopped
- 1 lb carrots, peeled and sliced 1/4" thick
- 1 lb yellow potatoes, peeled, halved lengthwise, and thinly sliced crosswise
- 32oz chicken broth
- 1/2 lb green beans, trimmed and halved crosswise
- 1/3 c chopped flat leaf parsley

1. position a rack in the middle of the oven and preheat to 500. arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tbsp olive oil on top; season with salt and pepper. roast until tender, about 20 min. transfer the tomatoes and any juices to a bowl.

2. meanwhile, in a large saucepan, heat 1 tbsp olive oil over medium heat. season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 min; transfer to a work surface. let cool, then shred.

3. in the same saucepan, heat the remaining tbsp of olive oil over medium heat. add the onions, season with salt and cook until just tender, about 5 min. add the carrots, potatoes, and chicken broth bring to a simmer and cook for 5 in. add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 min. stir in the chicken and parsley; season with salt and pepper.

*variations: add pasta just before you partially cover and simmer for chicken noodle vegetable soup. add a can of black beans and corn (both drained) for a chicken southwestern vegetable soup. for a veggie friendly version; replace the chicken stock for veggie broth and trade the chicken for quorn brand naked chicken, grilled and cubed, adding in the last 5 min of cooking time.

image: cardias gourmet

why organic

as you know buying organic produce is earth friendly, but did you also know it's "child proof"?

the consumers union and the environmental working group have concluded that one-year-olds eat three times as many fresh peaches, per pound of body weight, as do adults, and more than four times as many apples and pears. children's rapidly developing bodies are more vulnerable to pesticide residue than adults are. pregnant women should also take care, as many pesticides cross the placenta to expose the fetus.

lots of people wonder, "which are the fruits and vegetables most likely to contain pesticide residue?" based on a study by the consumers union and the environmental working group, here is a list of the top ten produce items to buy organic.

*peaches contain high residues of iprodione, classified as a probable human carcinogen by the environmental protection agency and methyl parathion, an endocrine disruptor and organophosphate (op) insecticide. according to consumer reports, single servings of peaches "consistently exceeded" epa's safe daily limit for a 44-pound child.

*apples may contain methyl parathion. both fresh apples and baby food applesauce can also contain chlorpyrifos.

*nectarines had the highest percentage of samples test positive for pesticides (97.3%). common pesticides found included chlorpyrifos, fenarimol, iprodione, malathion, methidathion, myclobutanil, parathion, and pirimicarb.

*the enhanced red color of strawberries comes from the fungicide captan, a probable human carcinogen that can irritate skin and eyes, and is highly toxic to fish. while the lethal soil fumigate methyl bromide doesn't show up on the fruit, it has harmed california farm workers, and depletes the ozone layer.

*pears, both fresh and in baby food, can come with methyl parathion, as well as the op azinphos-methyl, which is toxic to freshwater fish, amphibians, and bees.

*there are many varieties of bell peppers and even more different types of pesticides used on them. testing ranked bell peppers as the vegetable with the most pesticides found in a single sample and the vegetable with the most pesticides overall.

*celery had the highest percentage of samples test positive for pesticides and highest likelihood of having multiple pesticides in a single sample.

*grapes contain methyl parathion and methomyl, a carbamate insecticide listed as an endocrine disruptor; as well as dimethoate. the pesticide residue levels frequently exceed acceptable levels.

*permethrin, a possible human carcinogen, and dimethoate dominated spinach's toxicity ratings, but cu notes that residue levels have been declining as u.s. farmers reduce the use of these insecticides. ddt has been found in spinach, which leads all foods in exceeding safety tolerances.

my general rule of thumb is "if you eat the whole thing, buy organic" (ie: apples, pears, berries, celery, carrots, spinach etc). i also look for locally grown food, which is less likely to be treated with post-harvest pesticides, at farmers' markets around town.

to find a farmers' market in your area, please check out local harvest or if you're in arizona, check out arizona community farmers markets or community food connection.

dinner and a movie: under the tuscan sun

courtesy of: missi
serves: 4-6

- 1lb any shape pasta (i like penne)
- 2 zucchini, one grated, one sliced
- 1 yellow potato, sliced
- 2 tomatoes, quartered
- 1 japanese eggplant, sliced
- 14oz can diced tomatoes with juice
- 1 yellow squash, sliced
- 1 purple onion, quartered
- extra virgin olive oil
- salt, pepper, and oregano to taste
- parmesan cheese

1. preheat oven to 400. on a foil lined baking sheet, spread the sliced and quartered veggies. drizzle with olive oil and season with salt, pepper, and oregano. roast veggies for 20min.

2. in the meantime, cook your pasta according to package directions and drain when al dente. combine with grated zucchini and diced tomatoes. add salt and pepper to taste.

3. when the veggies are done roasting, combine with pasta and serve with parmesan cheese.

image: mccormick

chicken veggie stir fry

courtesy of: missi
serves: 4

- 1lb chicken tenders, cut into bite sized pieces
handful each of the following:
mushrooms
water chestnuts
baby corn
bell pepper strips
bamboo shoots
broccoli florets
shredded cabbage
- 2 c cooked brown rice
- 3 tbsp soy sauce
- 1/2 c vegetable broth
- 3 heaping tsp hoison sauce
- vegetable oil for frying

1. preheat vegetable oil in a wok or large skillet over medium heat. add chicken and cook until almost done, about 5 min.

2. add the vegetables and cook until done, stirring occasionally, about 5 min.

3. add the soy sauce, vegetable broth, and hoison sauce. combine completely and let simmer, stirring occasionally, for 10 min. serve hot over rice.

image: woman's day

*tip: don't have hoison sauce? substitute with french dressing! just combine with soy sauce before adding to your wok.