Tag Archives: asian inspired

Strange Week Ahead

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I think the kiddos and I will hit up a farmer's market (or several) this week for some locally grown greens and fruit.

I think the kiddos and I will hit up a farmer’s market (or several) this week for some locally grown greens and fruit.

This will be an interesting week.   Family and friends are heading back to their homes so it will just be us for most of the week.  We ended up with a ton of leftovers from the weekend (woohoooooooo!) and I had already started to prep a meal for Sunday evening so we’ll have to have that in the beginning of the week.  Made for a very inexpensive grocery shopping trip.  As Heather of RHONY would say, “Holla!” 🙂

Monday: Leftovers.  Kiddos had Dewey’s pizza leftovers since they had Shish Wraps leftovers for lunch and hubs and I had Shish Wraps leftovers.  I am going to mourn the loss of Shish Wraps.  Maybe Simon will let us franchise a Shish Wraps in Germany.  A girl can dream, right?  Luckily I do have a great tabbouleh recipe…the quinoa tabbouleh on my Favorite Healthy Recipes Pinterest page is the perfect balance of veggies to grains to lemony goodness.

Dark and stormy will have to be added to the menu this week.  We need to use up our ginger beer.  Aww, shucks.

Dark and stormy will have to be added to the menu this week. We need to use up our ginger beer. Aww, shucks.

Tuesday: Asian Chicken and Cabbage Salad.  I already prepped the chicken and just need to prep the rest of the ingredients.  I think I’ll get this ready early in the day so I can have it for lunch and the rest of the fam can have it for dinner since Chloe and I are headed to P.F. Chang’s for a hot date with local dietitians. 

Wednesday: Leftovers.  I am praying we have enough leftovers otherwise we’ll have Ree Drummond’s pantry pasta.  I think she is my Woman Crush Wednesday this week.  What is not to love?  She is a city girl that is doin’ her thing in the middle of nowhere, making money, having a successful home and making delicious food. This is exactly what I aspire to do now that we are moving away from my dream job…maybe not quite the middle of nowhere.  Maybe more the middle of Miami or the outskirts of Washington, DC, but still.  Love and respect and admire her like woah.

Red beans and rice is one of my absolute favorite meals.  One of the many recipes hubs wooed me with.  Such a hunk!

Red beans and rice is one of my absolute favorite meals. One of the many recipes hubs wooed me with. Such a hunk!

Thursday:  Red beans and rice. Have I ever mentioned that I love beans and sausage and rice?  And that this is likely a meal we’ll have two times a week when Ryan is a teenager? That boy can EAT!  Luckily he would survive well in a developing nation due to his love of beans and rice.  He could subsist on rice, luckily.   I am skeptical of Paleo diets simply for their exclusion of beans.  Can you really have a healthy diet without beans?  I’m still trying to figure that out.  What do you think?  I just don’t know how to live without them!

Friday: Wingin’ it!  Chloe and I will be heading back from our road trip to drop the car off and send it on its way to Germany and hubs will have the kids to himself after our AMAZING friends watch them for the day.  He should totally bring dinner to them and some of his home brews, right? 

Saturday: Chorizo burgers with sweet corn guacamole.  Only Rachael Ray could come up with such a divine sounding burger.  This sounds like the perfect recipe for us to use up the rest of the chorizo in our freezer AND having some AMAZING Ohio sweet corn.  Ohio may not have great drivers (my Dad is still talking about the not yielding), but they sure do know how to grow some amazing vegetables.  The closer we get to CSA season the sadder I get.  I just keep reminding myself that I will be able to walk to a bakery from my future house.  Hope I can get some veggies straight from a farmer’s hands in Germany, too.

Gotta make another batch of these oatmeal bars this week to thank the kiddos teachers for being so wonderful.  Can't believe they are done with school!  This move is really happening!

Gotta make another batch of these oatmeal bars this week to thank the kiddos teachers for being so wonderful. Can’t believe they are done with school! This move is really happening!

What is your favorite Spring or Summer produce?  Strawberries? Rhubarb? Asparagus?  Peas?  Sweet corn?  I can’t decide!  Thanks for reading.  I hope you have a great week!

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Move prep craziness

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Taking the kiddos to the grocery store is not as bad as I thought it would be with three kiddos.  Thanks, ErgoBaby!

Taking the kiddos to the grocery store is not as bad as I thought it would be with three kiddos. Thanks, ErgoBaby!

Coconut milk glaze for the yummy pork satay.  Can't believe I really did it ahead like I was supposed to!

Coconut milk glaze for the yummy pork satay. Can’t believe I really did it ahead like I was supposed to!

Whew!  Finally have a minute to sit and snuggle the baby…and get back to blogging for a bit!  The past few weeks have been filled with a gazillion appointments (not one, but two passport photo sessions!), packing, sorting, cleaning, fixing, organizing and scheduling more appointments.  Is it sad that going grocery shopping by myself with all 3 kiddos is now an easy item on the “to do” list?

How did your holidays go?  Easter? Passover?  Ryan and Hannah had to miss half of Easter mass because they were being crazy.  There will come a day when all five of us can make it through a whole mass, right?  I mean, we’re Catholic.  Mass isn’t really THAT long!  And they even had their new mass books.  Yeesh!

Saturday: Pork satay with rice and cucumber salad.  This was delish and I actually remembered to make the marinade for the pork.  We made an Asian cucumber salad that is probably my absolute favorite way to eat cucumbers…and I am obsessed with pickles!  This salad is so good I just CAN’T EVEN!  It was originally published in Cooking Light with a hoisin flank steak recipe.  The flank steak was just meh, but the cucumber salad is outrageous.  I pinned it on my Pinterest.  You MUST try it!  Especially with it almost being cuke season and all.

Sunday:  Happy Easter! Herb-and-honey-mustard crusted leg of lamb, mashed potatoes with leeks, marinated asparagus and fruit salad with blackberry basil vinaigrette.  This might just be the menu we stick with for years to come.  Everything was easy to prep and worked well for timing.  We were able to prep some things earlier in the day and then just relax.  Everything went really well together and we all loved it.  The lamb was definitely a splurge, but it was Easter!  I am really thinking I need to try Damaris Phillips’ lamb with chimichurri while all this lamb is around at the grocery store.  Just might have to grab one on sale!

This is the easiest soup ever!  And the fam loves it!

This is the easiest soup ever! And the fam loves it!  This pic is from the last time I made it when we had some tortellini in the freezer.  Love that it is so versatile!

Monday: Turkey sausage-gnocchi ravioli soup.  This was supposed to be Hannah’s first day of soccer so she helped me prep it in a mad rush to get us all fed and out the door in time.  Hubby bubby was working late at his training so it was just me and all the kiddos.  We open the garage and it is a down pour.  Ugh!  At least dinner was yummy and Hannah sure did look cute in her pink everything.

Tuesday: Shish wraps!  Of all the yummy food in Dayton Shish is probably what we will miss the most!  The food is yummy, healthy and Simon is the best!  I tried a new sandwich this time, the beef shawarma.  Oh. My. Goodness.  I knew there was a reason I always tried something new.  It was AMAZING!  I really think everything they make is my favorite (is that allowed?  Having more than one favorite?).  We might have to have weekly Shish until we leave!

Wednesday:  Leftovers.  I think leftovers are the surest sign that God loves us.

My pheasant sausage with polenta, grapes and broccolini.  Come here, lovahhhhh!

My pheasant sausage with polenta, grapes and broccolini. Come here, lovahhhhh!

Thursday: Baked lemon chicken with kale salad and rice.  We love citrus and chicken and this one did not disappoint.  It is basically fried chicken with a lemon sauce.  Yum!  How funny is it that the night we had this Food Network instagrammed this recipe?!  It is definitely a crowd pleaser.

Friday:  Date night!  First time leaving all 3 kiddos with the babysitter went swimmingly!  Hubby bubby and I went to Roost, a modern Italian restaurant for dinner then down the street to Salar for dessert and drinks.  The food was awesome!  So sad that this might be our last night at Roost ever!  The pavlova dessert at Salar was delish!  Think we’ll do dinner there one last time before the big move.  Gotta get in those dark and stormies!

Hannah is such a little sushi girl.  She loves her tuna rolls and is gettin' pretty savvy with the chop sticks!

Hannah is such a little sushi girl. She loves her tuna rolls and is gettin’ pretty savvy with the chop sticks!

Saturday: Sushi at Sushi Hana.  Ryan has still not mastered the “sticks” but Hannah is becoming quite the pro with them.  They both requested tuna rolls.  What will we do when they are all teenagers?!  We are going to go broke!

Sunday:  Mustard glazed chicken with roasted vegetables.  This ended up being a HOOTOWL dinner since hubby bubby’s training ran late.  As I was chopping the veggies I heard the most awful sound when you have small children: silence.  I went to investigate and both kids were sticking a foot (pant leg and all!) in the toilet.  Sigh.  At least they were in time out while I finished prepping the veggies and got those in the oven.  Loved the technique of preheating the roasting pans while the oven preheats.  We all loved this. Ryan even ate three servings of the veggies since he thought all of the “orange stuff” was butternut squash…there were sweet potatoes and carrots, too! 🙂

Always a little sad to eat dinner without the hubs...can't wait for this training and the move so we can make some roots on the other side of the pond!

Always a little sad to eat dinner without the hubs…can’t wait for this training and the move so we can make some roots on the other side of the pond!

How did your week go?  What are some of the crazy things you have found your kiddos doing?  Thanks for reading!

 

 

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Countdown to Baby #3!

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This is our last week before baby #3 arrives (if we make it all the way to the end!).  Because we ate out a few times last week I made sure to make a menu plan that will be easier to execute.  Fingers crossed that we stick to the plan!

Sunday: Mr. B’s gumbo ya-ya (chicken and Andouille gumbo).  The chicken should actually be thawed by now so we should be able to have this.  I didn’t make the king cake last week but have definitely been nesting the last few days so I might end up making it to go with our gumbo (that definitely goes, right?).

Monday: Either bayou chicken pasta or lemon-garlic shrimp and grits with salad.  This will depend on whether or not I remember to thaw the chicken 🙂 and what strikes my fancy this day.

Tuesday: Steamed kielbasa, sauerkraut and pierogies.  This is my all-time favorite slow cooker recipe (see my Pinterest “Favorite Healthy Recipes” page for the recipe).  We usually use chicken apple sausage for this and it is superb!  Hubby bubby is not a huge fan of sauerkraut so he might end up having leftovers…we shall see!

Back to cloth dipes for baby #3. :)

Back to cloth dipes for baby #3. 🙂

Wednesday: Leftovers.  Will I still be pregnant by now or will I be enjoying the chocolate bundt cake in the hospital?

Thursday: Asian pork wraps in the slow cooker.  This is one we have had before (I still need to pin it!) and is always a big hit with the whole fam.  It is super easy and with Asian-y slaw on top it has a nice freshness to it.

Friday: Another Friday during lent so the pecan coconut crusted fish with salad and rice is back on the menu.  I am hoping these tropical flavors help me ignore that it is still winter.

Saturday: Cilantro burgers with Sriracha mayo.  This is also one we have had before that is super easy and quick and a crowd-pleaser.

In case I don’t feel up to cooking I have stocked up a little bit so we can have some pantry meals rather than eating out.  More on that later this week!

Do you have anything exciting planned for this week?  I hope you have a great week!

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Delish Dishes

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It was so nice to have a week of yummy meals after firing some recipes last week.  To find the recipes that we really liked follow my Pinterest page (www.pinterest.com/radishesarepink).  I have one page, Favorite Healthy Recipes, for recipes that I think fit into the healthy category and one page, Favorite Sinful Recipes, for recipes I think are not the healthiest but that we can fit into a healthy diet here and there.  I am a firm believer that there is room for a few bites of anything in a healthy diet…but maybe not a whole serving on a daily basis.

Sunday: Kansas City style ribs with pasta salad and salad.  This was my first foray into making ribs and it was a success!  The ribs were super tender and flavorful.  Ryan loved the “bid chitten wing” (he has some trouble with “g” and “ck” sounds sometimes).  Both kids loved the pasta salad that hubby bubby whipped together and we just had a simple side salad to go with it.

Crispy chicken with shallots.  Such a pretty color!

Crispy chicken with shallots. Such a pretty color!

Monday: Sloppy Lasagna Joes, Romaine salad with Parmesan Vinaigrette.  I just didn’t feel like using a recipe today so I used the ground beef that would have been for the lasagna joes to make some meat sauce that we had with penne.  This is definitely not one of hubby bubby’s faves so we still had the Romaine Salad with the Parmesan Vinaigrette.  It was delish!  Ryan did his “happy eating dance”! 🙂

Tuesday: Crispy Chicken with Shallots and Lemony Bean Salad.  This one required some planning ahead which I surprisingly did not forget about!  Hannah and I prepped the chicken while Ryan napped. The chicken was moist (from the dry brine, I’m sure) and yummy, but the bean salad was just okay.  Hannah said I should have made the beans with radishes and she was right!

My little kitchen helper helping me prep the dry brine for the crispy chicken.

My little kitchen helper helping me prep the dry brine for the crispy chicken.

Wednesday:  Leftovers.

Thursday: Grapefruit-and-sugar-rubbed Pork Tenderloin with Chickpea, Fennel and Citrus salad and Seeds of Change whole grains.  These were really good and everyone liked them.  Ryan even ate the fennel since I told him it was a special lettuce (that little white lie isn’t so bad, right?!). 

Friday: Thai shrimp cakes with Thai celery salad with peanuts.  Leftovers.  Hubby bubby had a fancy work function come up last minute that he had to go to so the kiddos and I had leftovers.

Saturday: Stuffed acorn squash with sausage, barley and goat cheese.  Thai shrimp cakes with Thai celery salad with peanuts.  Hubby bubby made these and they were yummy!  I definitely ate more than my share of the celery, I just couldn’t get enough!  The shrimp cakes were a hit with everyone, but Ryan didn’t eat too much since he thought it was a little spicy. 

Pork with fennel salad.  The pork is pink but is safe since it was cooked to 145 degrees (see USDA.gov for more information on meat cooking temps).

Pork with fennel salad. The pork is pink but is safe since it was cooked to 145 degrees (see USDA.gov for more information on meat cooking temps).

Did your week go as planned?  Did you have anything extra yummy this week?  Do you eat your pork pink with the new food safety guidelines on cooking temps from the USDA?  

Hope you had a great week!  Thanks for reading!

 

 

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Six more weeks of Winter?

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I am praying that whatever groundhog is the one that matters does not see his or her shadow on Monday!  Who needs six more weeks of Winter?!  (Okay, maybe some people love Winter, but I am ready to see some green outside!)  This week the plan is to have a bunch of things that were on the menu plan last week.  We are heading into the week with fewer leftovers so it will probably actually work.  We are kicking off this week with some ribs since the weather report is not so great for our Super Bowl Sunday.  Maybe next year we can go to a fun party!  This year we’re having a “family party” as Hannah calls it…basically just eating dinner in pajamas.  🙂

Rib prep step 2: gettin' happy with their rub.

Rib prep step 2: gettin’ happy with their rub.

Sunday: Kansas City style ribs with pasta salad and some kind of other veggie or salad.  I watched Fabio Viviani make these on The Chew a while ago…that’s enough to make any girl want to try a recipe.

Monday: Sloppy Lasagna Joes with Romaine salad with Parmesan Vinaigrette.  We scooched this one over from last week.  Had to get some new sandwich buns, but other than that, easy on the budget!

Tuesday: Crispy Chicken with Shallots and Lemony Bean Salad.  I am going to make this one before I head to a dietitian dinner.  Hopefully the fam will save me some that I can have for lunch!

Wednesday:  Leftovers.

Thursday: Grapefruit-and-sugar-rubbed Pork Tenderloin with Chickpea, Fennel and Citrus salad.  Have to go to another grocery store to get the pork since all they had at the commissary was preseasoned pork tenderloin. Sigh.  Who wants all that sodium?!  Can’t they just have one or two packages that are just pork tenderloin without any junk with it?!  Guess that means I get to go to one of the “fun” grocery stores, though.  I’ll take it! 🙂

Friday: Thai shrimp cakes with Thai celery salad with peanuts.  I swear we are really going to have this this week!  Hannah is back to her normal eating self and no babysitter this Friday.

Saturday: Stuffed acorn squash with sausage, barley and goat cheese.  I am super excited to try this recipe!  It has been on my list of recipes to try for a while and a friend of mine just gave this rave reviews so we are going for it!

What will you be eating this week?  Are you ready for more Winter or SOOO over it?  Hope you have a great week!  Thanks for reading!

 

 

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Warming Up Winter

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This week the weather will hover around freezing so we are making some recipes to warm up our winter.  We shifted some of our meals from last week to this week so menu planning was super easy this time around.  Hopefully hubby bubby won’t have to cook as much this week!  Here’s what we’ll be having:

Sunday: Sloppy tacos with all of the fixings.  After browning the taco meat bakes in the oven to form a crust…seems interesting!

Monday: Skillet chicken and noodles with salad.  It feels wrong to eat salad on cold winter days so I am going to try to start growing my own lettuce in an old coffee mug (check my Pinterest page if you want to see what directions I’ll be following).  We always make salad dressings from scratch since it is super easy and then we can tweak them to be just how we want them to taste.

Tuesday: Slow cooker Brazilian black bean stew.  With many OB visits in the afternoons these days I am trying to plan our menus to have things that are more slow cooker or prep ahead on Tuesdays.

Wednesday: Leftovers.

Thursday: Sloppy lasagna joes with salad.  This one is a Rachael Ray recipe.  I LOVE sloppy joes and hubby bubby is not a fan of the Manwich variety so when I have an inkling for sloppy joes we usually use one of Rachael Ray’s riffs on sloppy joes.

Friday: Thai shrimp cakes with Thai-style celery salad.  Luckily the shrimp are frozen so this was an easy one to push back a week.  We’ll use the cilantro we already had for this when we have our tacos and then will get some more so that we have fresh herbs for this, too.

Saturday: Crispy chicken with shallots and lemony bean salad.  Did I mention that I have a love affair with beans?  Our kids bring lunch to preschool and pre-K and one of Ryan’s teachers joked that at Thanksgiving we were probably going to have beans instead of turkey.  🙂

What will you be having this week?  Are you so over winter and hearty food?  Will you be growing your own food this year?  Hopefully our seed starting will go well over the next few weeks.  I hope you have a great week!  Thanks for reading!

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Back to normal

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Hubby bubby’s back!  This should be a pretty low-key week for us (as long as baby #3 stays put).  We are planning a normal kind of menu.  This usually means something more Italian on Mondays, something new and different on Tuesdays, leftovers Wednesday, something Mexican-style or slow cooker on Thursday and something Asian inspired on Friday.  Saturdays and Sundays we usually have something that takes a little longer to cook or requires marinating.  This is what we have planned for this week:

Sunday: South Carolina pulled pork and baked beans.  Two of my favorite things!  I bought slider buns to help keep our portions in check.

Monday: Mini meatball and broken spaghetti tomato soup.  After last week’s plethora of soups I wasn’t sure if another soup so soon would be a good idea…hopefully they’ll like it, who wouldn’t like spaghetti and meatballs?!

Tuesday: Chicken with orange and olives.  Guess these are the flavors I’m craving lately!  This is an Italian recipe that is very similar to the fricassee de pollo we had last week.  It seems like it will be similar to chicken piccata which is a family favorite so I hope this goes over well.

Wednesday: Leftovers.  Not very exciting, but always planning to have leftovers on Wednesdays gives me more endurance to cook the other days.  It really makes the whole week seem more manageable.  The best weeks are the weeks when I prep for Monday and Tuesday on Sunday and then don’t have to worry about cooking again until Thursday!

Thursday: Slow cooker Caribbean chicken.  Love when the dinner has fruit right in the entrée!  This one has pineapple, some Caribbean sauce, chicken and veggies.  Yum!

Friday: Thai shrimp cakes and Thai-style celery salad.  We have had the shrimp cakes before and the kids loved them.  Hope they do again!  The celery salad is one of my favorites.  It uses things we usually have on-hand and really dolls up some plain old celery.

Saturday: Either crispy chicken with shallots or sloppy tacos.  I’m gonna have hubby bubby choose since I can’t decide.  He will likely choose something totally different 🙂 (my guess is pressure cooker carnitas since he has been talking about these lately).

What do you think of leftovers?  Do you try to make just enough to prevent leftovers or do you like having lots of extra food around?  What are you going to be eating this week?  Thanks for reading!

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