Flash Noodle Bowl - serves 4

Summer has been fun, crazy and gone in a flash.  The latter part of the previous sentence has basically been my husband, who after Memorial Day, finally decided that all my nagging would likely stop if he would just start working out and eating better.  After being together for nearly 20 years, the nagging has paid off.  Not only did he start eating better, he has become Mr. Extreme Makeover of the neighborhood.  He's also managed to beat records at Crossfit.  He is a machine.  He drinks protein shakes in the morning (no more 7-11 tacos), packs his own lunch (no more Home Depot Hot Dogs) and drinks a trough of water everyday (no more liters of Diet Coke, kegs of beer or barrels of wine).  He's even cut down on the coffee (down from 8 cups a day with 3 heaping tbs of turbinado sugar) to 2 cups/1 regular spoon full of turbinado and, no more raiding refrigerators after all have gone to sleep (no more pints of ice cream or Debbie Snack Cakes).  Now, he leaves apple cores all over the house.  He came in this morning as I was dressing for the day, eyes all "hey, honey, we still have some time before the kids get up" (like 1 minute before) then tells me that he's 1 pound off his 30 pound goal.  30 POUNDS.  Crazy, gone in a flash, all of my husband's terrible habits (well, that might be pushing it, but I'll take what I can get).  He's that fit, spunky man I married way back when and I have him back.  Healthy and all.  And no, we didn't have time.

Ingredients (inspired by Cooking Light)

4 shiitake mushroom
1 cup fat-free, lower-sodium chicken broth
1 cup water
4 teaspoons lower-sodium soy sauce 
2 teaspoons fish sauce
2 garlic cloves, crushed 
1 (2-inch) piece fresh ginger, sliced 
1 serrano chile, thinly sliced 
1 quart water 
2 cups buckwheat noodles, cooked to package direction 
1 pound chicken cutlets 
1/4 teaspoon freshly ground black pepper 
1/3 cup toasted sesame seeds 
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise 
1/2 cup (1/4-inch-thick) slices red bell pepper
1 lime, cut into 8 wedges

Directions

Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan. Remove pan from heat. Bring 1 quart of water to a boil in a large saucepan. Sprinkle chicken with black pepper. Place seeds in a dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan. Add bok choy, cut sides down; cook 3 minutes or until browned. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes. Remove vegetables with a slotted spoon.Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.

My "Sick" California Vacation Pasta with Salmon - serves 4

Oh how I love California.  Not sure what makes it so wonderful.... hmmmm, maybe the scenery, the hills, the insanely blue skies, the amazing, makes me realize, "how I hate Texas heat" weather, no mosquito's, no humidity, wearing a sweater in July, 60 degree morning runs, the beaches, Irish coffee, eating crab for breakfast, having dinner every night with family and friends or, most of all, hanging with some of the best cousins on the planet.  Mostly my first cousin because in both of our busy worlds, we oddly enough try to take a deep breath and play catch-up with each other every summer.  For me, it's like eating a truffle.  I rarely get to eat them and when I do, it's intoxicating to the last bite.  That's like my time with my cousin.  We rarely get to see each other and when we do, I savor every minute of it. And each year, we say goodbye wondering when the next time will be.  Our trips to San Fransisco are not only fun, but full, joyously full, of good, family fun.  Hanging out with high school girls and getting acting lessons from another, all the while getting in our "ready position" for an evening of badminton. And what a better way to watch the Olympics until midnight, outside, fire burning, all snuggled up cheering for Team USA.  It's a vacation made in heaven and in return, cook to my hearts content all the while sipping wine with my closest friend as the the smaller cousins run about outside, in 75 degree weather, knowing that possibly, quite possibly, they too can have the same kind of relationship with each other as I do with mine.

Ingredients

Corn pasta or regular pasta, cooked to package instructions, saving 1/2 cup of pasta water
1 pound Atlantic salmon, skin removed (have butcher remove pin bones as well)
2 zucchini, shaved (shave with potato peeler)
1 pint tomatoes, halved
(combine the next 4 ingredients together, mixing well to combine)
3 tbs finely chopped oregano
5 tbs garlic, minced
1 tbs olive oil
1/4 tsp Kosher salt 
Additional olive oil for drizzling
Kosher salt and pepper

Directions

Preheat oven to 375.  Line a baking sheet with foil and spray with Pam.   Arrange salmon on backing sheet and season with salt and pepper.  Place in oven and bake for about 10 - 12 minutes or until center is cooked through.  Meanwhile, heat large pan with olive oil.  Add tomatoes and shaved zucchini, tossing to coat.  Saute for about 3 minutes then add oregano/garlic mixture to pan. Add reserved pasta water, toss to coat and saute for an additional 3-4 minutes.  Remove from heat.

Remove salmon from oven.  Chop salmon and set aside.  In a large serving bowl, add pasta, vegetables and chopped salmon.  Mix well incorporating all ingredients.  Add more salt and pepper to taste.  Serve immediately with a drizzle of olive oil.

Pasta Cravings - serves 4 with leftovers

I just returned from the yearly trip to Galveston with the in-laws.  For those of you who have been watching the weather,  it flooded all but one day of our trip, leaving us trapped in the house with nothing to do but watch our beach tent fold under pressure, read, play hours of gin, not to mention things that can not be mentioned.  Did I tell you I was with the in-laws? I longed for home, especially a break from seafood which we did get plenty of.  Since the end of May, I've gradually started omitting gluten as well as cow dairy from my diet.  Not only do I feel better, but that little pooch that you ladies know what I'm talking about, has disappeared.  I won't turn down a great piece of cheese or good 'ole crusty bread, but the results are amazing and a splurge goes a long way.  However, after returning to the luxury of my home and kitchen, I made this dish using gluten free, rice pasta.  Let me tell you, this was as good, if not better, than regular pasta.  So good in fact, that my husband couldn't even tell the difference.  Top that off with fresh, home grown cherry tomatoes and Texas onions, and you have a wonderful dinner (or leftovers) right before you.  Soak up these gems before they are gone.  If only Galveston could have had the same rewards.

Ingredients ( I use all home-grown veggies or local produce)

1 pkg of brown rice pasta (I used the Jovial brand) or regular pasta, cooked to package instructions
2 tbs really good olive oil
1 medium yellow onion, thinly chopped
4 cloves garlic, thinly sliced
1 pint of assorted cherry tomatoes, slice in half lengthwise
2 tbs chopped basil
1 tbs chopped oregano
Kosher salt  (to taste)
Pepper (to taste)
Add'l olive olive oil for drizzling
Freshly grated Parmesan cheese (optional)

In a medium saucepan, heat olive oil.  Add onions and garlic and saute until onions have started to brown, stirring occasionally.  Add tomatoes and mix with onions.  As tomatoes soften, about 5 minutes, use a wooden spoon and break up tomatoes, extracting their juices.  Simmer for about 10 minutes and add herbs, salt and pepper.  Mix well and top to cooked pasta.  Drizzle with olive oil and a little Parmesan cheese.

Summer Peach and Tomato Mozzarella Salad - serves 4

The heat is here in Texas along with mosquitoes.  They are so thick that I think that one day I might see one of them take off with our cat.  There is no amount of MosquitoNix or OFF! that will deter them from pouncing and sucking so we are left to either walking around consistently to keep them from landing or staying inside.  Last night, as my kids swam in the neighbors pool, I literally walked around their outdoor  dining table 500 times while reading a book to keep them from sucking me dry.  And, for those that know me well, that does not settle well with my easily, get queasy, stomach.  But, a mother will do what she has to do in order to keep her children entertained and her husband on the couch.  In case you haven't taken the time to notice, peaches are in abundance due to our mild winter and tomatoes are ripening as we speak.  Lucky for us, those are one of many amazing factors of summer that keep us plugging along and temporarily takes my mind off the persistent itch from wherever the mosquito has bitten me.  Mixing tomatoes and peaches together with mozzarella (only from the Mozzarella Company in Dallas, http://www.mozzco.com/ ) and homemade pesto will not only take you out of the heat, if only temporary, and send you to that " I Can't Believe it's Not Butter" setting with Fabio.  Or, in my case, George Clooney.  But then again, Fabio is better than a hoard of mosquitoes chasing you around a table.

Ingredients

4 homegrown tomatoes, sliced (not all the way through) in 4ths
1 pound fresh tomatoes
4 peaches, seeded and diced
1 tbs white wine vinegar
1 tbs fresh lavender or basil, finely chopped
Really good olive oil for drizzling
Sea Salt and fresh ground pepper
Pre-made Pesto or Homemade (optional)

Directions

(The pic above shows how I displayed for my last Backyard Dinner, but you can prepare how you like)

Set tomatoes on plate, already sliced as specified.  Slice the mozzarella, about 1/4 inch thick, and slide in between each cut on the tomato.  Mix peaches with vinegar and herb of your choice.  Drizzle olive oil over tomato and season both tomato and peaches with salt and pepper.  Add pesto to the side.

Spring Onion's Bounty Pie - 6 servings

I can't believe the school year is almost over.  Part of me is excited because I will be able to breathe a small breath of air and part of me is really having a hard time giving up a quiet household.  I think I'm leaning towards the latter.  In fact, which I may have written about before (but who can remember anything these days), a woman's "chi" is very special if not highly valued.  How many of you are completely thrown out of whack when you come home during the day to find your husband home or he just appears?  I have yet to find a mom who has told me, "I love it when he comes home!  Just makes my day!"  In fact, if I bring it up, 9 times out of 10 I get an immediate glare and a story of how irritating it is to have such a thing happen.  And that 1 person is either crazy, bored or not liked.  And, the men are clueless.  My husband is still miffed as to why I get all upset when he comes home at 1pm.  He did it yesterday, around 2, and I had to leave.  I told him that I would be back in 20 minutes and he'd better be gone.  And, what makes it worse is if he stays and knows that I'm either working, washing clothes (mostly his) or doing whatever and he's playing solitaire, watching TV/movies, reading blogs, etc all the while I'm doing these things.  I get extremely irritated because when I have 1-30 minute(s) to spare, I want to catch up on Revenge or The Bachelorette.  And who wants to do that with a husband lurking around?  I could go on and on about this but I know the ladies out there agree.  The only way I would remotely think about letting my husband come home during the day is if, like, he were coming home to whisk me away on the same trip the Bachelor or Bachelorette get to take.  Now that would be worth having him come home to, but not everyday.  So, if you need to "get away", head to the farmers market (or if you're like me, your backyard) and grab some spring onions.  They are FABULOUS right now and are great in this pie, thrown on the grill or just about anywhere.  The trip will take about an hour, which should give your husbands plenty of time to get out of the house.

Spring Onion Pie (inspired by Southern Living)

10 thin spring onions
4 large eggs, lightly beaten
1 cup milk
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
2 tablespoons butter
5 ounces Gruyere cheese, cubed 

1. Preheat oven to 400°. Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions.
2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be no lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining whole onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400° for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.

Make Me Giggle Grilled Everything - serves 4 and your neighbor

My favorite season is upon us, now that so many vegetables are in full bloom.  Farmers markets have started showing off their their fair share of what seeding, sowing and mothering can harvest.  I've got to tell you, I've given my back a few pats in what I've produced in my own garden, just as I have in thanking the good Lord above for my sweet neighbors.  Just like taking care of a garden, so does nuturing a neighbor.  We are very blessed to have such a great neighborhood... It's kind off like "Cheers" because everybody knows your name.  And, when I've prepared enough food to feed them, I rarely get turned down.  In this case, a farmers market bounty.  Everything came from local farmers and a fisherman (except the mango and avocado).  And, thanking God again for the food He has so graciously given us, he has given me this food to share with thy neighbor.  So, fire up the grill, throw it all in there, and enjoy what's next door or, across your alley.  Good neighbors are few and far between.

When Your Fridge is Overloaded with Veggies, Make Soup - Serves 4 plus more for freezing

Aside from vegetables growing in my own garden, I have become a fan of Greenling, which delivers local, organic vegetables to your front door.  Before they really got geared up in Dallas, I was their guinea pig, helping out by sampling certain in season vegetables from local farmers.  Lucky me!  So within a few months, they are thriving and the goods are too.  That being said, we've eaten our share of turnips and rutabagas,  adding them to everything like salads (great roasted), pizzas, soups and potatoes.  I've had so many vegetables on hand that I needed to get rid of them so I could make room for more.  Therefore, I came up with this fabulous soup that literally had my entire produce drawer/some of my garden in it.  What you see in the pic above is everything, including the kitchen sink (ha!). The only thing I didn't throw in there were the beets.  I just used their leaves (beet pizza later with goat cheese and arugula!).  Seriously, this is the BEST way to clean out your vegetable drawer.  Throw everything into water , add garlic, salt, herbs... bring to a boil then simmer for about 45 minutes. Now, you have a fabulous vegetable broth and a terrific vegetable soup.  You can freeze the leftovers and whip it out on a later date and be proud of yourself all over again.

Garden Vegetable Soup

Ingredients


Olive oil
4 cloves garlic, smashed
Everything in your vegetable drawer (except lettuce, which is saved for last), washed and diced, cubed, chopped if necessary
Herbs of your choice (I like Herbs de Provence, thyme, oregano)
Sea or Kosher Salt
Fresh ground pepper
4-8 cups water (or more depending on how many veggies)

Add about 2-3 tbs olive oil to large pot.  Heat until shimmering and add garlic.  Saute for about 30 seconds and add chopped veggies (not lettuce, yet).  Add herbs, salt and pepper, mixing well to coat.  Saute veggies for about 10 minutes, stirring occasionally.  Add water and stir to mix.  Bring to boil, cover then simmer for about 30-45 minutes or until vegetables are soft (especially potatoes).  Add lettuce, cover, letting lettuce wilt for about 5 minutes.  Remove from heat.  Using either a hand puree or pureeing in batches, puree vegetables.  Season with salt and pepper to taste.  Serve either warm or cold with a drizzle of your favorite olive oil.