Under the Weather

1 Multi-Vitamin+1 Sudafed+1 Mucinex+2 Ibuprophen= Getting out of bed in the morning.

This cold is whooping my butt. It has gone on and on and on, and honestly, I'm just about sick and tired of it.

So please forgive my absence, but I have been more focused on this:

 And I haven't even added any tequila to it.

I did however menu plan at the beginning of the week.

There have been a couple of big hits so far. The Lettuce Wraps from Monday are a staple in our household. I make two types, chicken, as the recipe suggests, and then I substitute grilled tofu for the second batch. With no cooking involved, they are an excellent plan for a hot summer evening.

Last night, Tim made the Baked Ziti with Summer Veggies. It was delicious. I mean it. So simple, filling, and just down right good. That one goes directly into the recipe file. Do not pass Go. Do not collect $200. Make this for dinner.

As always, both recipes came from Cooking Light. I swear that magazine has my number, and for that I am very, very thankful.

Pizza Wine

 It has been a while since I posted a wine, and one of the main reasons for that is that we have been drinking them and throwing away the bottles before I manage to take a picture! Today, I was determined to make sure that didn't happen. So, I took the picture before we ordered the pizzas tonight.

The one on the left is Tim's favorite, the one on the right is mine. We have bought at least 3 bottles of each in the last month. They are both great for pizza, picnics, and other summer whatnot. And both can be purchased for between 10-12 dollars.

Las Rocas Garnacha (2008)- Medium bodied, lots of fruit, with a peppery bite and just a hint of smoke. Very drinkable and yet a little surprising each time you put your nose in the glass.

Gabbiano Chianti Classico (2007)- Medium bodied, with oak on the nose and the palate. Full of fruit, excellent with pizza, but even this vegetarian thinks this wine screams for Bolognese or a big thick steak on the grill. 

Vegetable Yakisoba

We have been making an effort to eat vegetarian a couple of times a week lately. This change was prompted by Tim looking for more natural ways to control his acid reflux. Tim has been on medication for his reflux his entire adult life, and to be honest, he is done with pills. One of the things Tim discovered in his research was that eating a more alkaline diet would help control both his reflux and in turn his heartburn. As we started researching which foods were acidic and which were alkaline, we were shocked by what was on each list. For example, the alkaline food list includes lemons, limes, tomatoes, most vegetables, and soy products. Acidic foods include milk, meat, cheese, most sweetners, coffee, beer, and wine... We were flabbergasted. Milk is acidic? Lemons are alkaline? We considered ourselves knowledgeable food people, and this shook us. It was time to make some changes.

This does not mean Tim is becoming a vegetarian, He would never give up meat or wine entirely! We are making some small adjustments to our weekly menu, and measuring the results. An added perk is that it makes cooking for myself easier. Twice a week the whole family is eating the same thing!

Which brings me to last Thursday night. I created this dish on a whim, and I am incredibly proud of how it turned out. When asked, Tim said there was nothing he would change. Plus while it is packed with vegetables, it still has massive kid appeal. They could even help make it. It is that easy!

Ingredients:
1/2 package Baby Carrots
1 package Shitake Mushroom
2 handfulls Snow Peas
1 Red Bell Pepper
1 bunch Green Onion
Bok Choy (I used 1 Baby Bok Choy)
1 package Udon Noodles
2-3 tbsp Sesame Oil
1/3 low sodium Soy Sauce
2 tbsp Honey
1/2 - 1 tsp Crushed Red Pepper Flakes (to taste)

 Chop your vegetables. If you do a variety of shapes it will add texture to your dish.

Cook Udon Noodles according to package instructions. Drain, rinse and set aside.

While the noodles are cooking start on the sauce.  In a small bowl or measuring cup whisk together Soy Sauce, Honey, and Crused Red Pepper Flakes. Have a glass of wine while you are doing it. I am still me after all.

 In a large skillet or wok over high heat, add 2-3 tablespoons of Sesame Oil. I will usually start with 2, and then after I add the vegetables, add a little more if it looks like it needs it.

 Add your carrots and sautee for a minute or two, then add the remaining vegetables and sautee for an additional 3-5 minutes (until crisp tender).

 Add your noodles and the sauce, and toss until well coated, everything is combined, and heated through.

This makes 4-6 servings.

Enjoy!

Note: If you would like to look at a complete Food Alkalinity Chart you can find a very good one here. It is a fascinating read!