Cooking Recipes

Thai Chicken Pasta is made with chunks of white chicken meat, carrots, a sweet, salty and spicy peanut sauce, and linguine. This Asian-style noodle dish is so much better than take out and it can be made in less than 20 minutes!

The dish is sprinkled with chopped peanuts for a little crunch and more peanut flavor plus some chopped fresh cilantro.

My favorite thing about this Thai Chicken Pasta is it has an ample amount of sauce for maximum flavor. The noodles are swimming in sauce.

To make this dish quickly and efficiently, bring a pot of water to a boil to cook the linguine.

Meanwhile, combine all the sauce ingredients in a small saucepan, bring to a boil, and simmer for 1 minute. Set the sauce aside while you cook the chicken. The sauce is a delicious mixture of peanut butter, hoisin sauce, honey, soy sauce, oyster sauce, sesame oil, rice vinegar, ginger, and red pepper flakes. It’s a whole lot of ingredients and they really pack the flavor.

Next chop two chicken breasts into bite-sized pieces and cook in vegetable oil until browned and cooked through. Add the carrots the last minute or so of cooking the chicken so they get a little soft.

To finish, toss the noodles, sauce, and chicken together in a bowl. So easy! Sprinkle with green onions, peanuts, and cilantro on top and dish it up.

More Take Out-Fake Out

Disclosure: This post contains affiliate links.

posted by Jaden

I’ve partnered with 8 other friends to provide a massive giveaway, worth over $1,800! To enter the giveaway, head over to this special page.

This giveaway is a little different. To enter this giveaway, go here.

The sweepstakes rules are different (since I’ve partnered with other companies). That means, ignore the entry box below. I know, it’s confusing, because you want to enter down below like usual! But I’m unable to customize this to make the entry box below disappear. Sorry! Instead, to enter this giveaway, go here.

Serves 6 as a side

Dressing:

¼ cup apple juice

¼ cup soy sauce or tamari*

¼ cup olive oil

3 tablespoons balsamic vinegar

2 tablespoons lemon juice

3 ears of corn, husks and silk removed

3 zucchini, cut into thick rounds

5 fist sized tomatoes (about 2 pounds), cut into bite-sized chunks

4 cups cooked, whole wheat large pearl couscous**

1 ½ cups roughly torn fresh basil leaves

spray oil

1. Mix all the dressing ingredients together in a small saucepan over a medium low heat. Get that shit to simmer for about 10-15 minutes until it’s starting to reduce and look a little saucier and less watery. Don’t let this bastard boil because the sugars in there will get burnt the fuck up and taste awful. Turn off the heat when it’s good to go.

2. While the dressing is reducing you should chop up the veggies, cook the fucking pasta, and tear up the basil. We like to tear the basil here 1. Because it looks artistic or whatever and 2. Because the big ass chunks taste dope with the dish.

3. Now you wanna grill the corn and zucchini. Lightly spray them both with a little oil and kinda stir them around so they get coated. Get your grill to a medium-high heat then toss those fuckers on. You can baste the zucchini in the a little dressing with a brush while they cook. Flip the zucchini every couple 2-3 minutes until you’ve got a decent grill mark on each side. Flip your corn until every side looks a little flame-kissed, you’ll see kernels turn black and might even hear them pop- that’s the shit you want. But grill them however the fuck you like. These veggies are fine raw so don’t stress whether or not they’re cooked through, it’s fine. You’re just trying to achieve some grill marks and that smoky taste.

4. When the corn and zucchini have cooled, cut the corn off the cob and cut the zucchini into bite-sized chunks. No bigger than a dime if you need a goddamn reference. Grab a large bowl and toss together the couscous, zucchini, corn kernels, tomatoes, basil, and dressing. Stir that shit around and then taste. Add more vinegar, salt, or some pepper to get it where you like it.

You can serve this right away or let it chill in the fridge for a bit, this fucker is great warm or cold. Want some extra protein in there? Replace 1 ½ cups of the cooked couscous with one drained can of white or garbanzo beans. BOOM. Now you’ve got an lunch worth stealing from the office fridge.

* If you’re thinking, SWEET SHIT that’s a lot of sodium, look at the serving size and calm the fuck down.

**If you can’t find this, relax. Just use another small pasta shape like orzo or tiny ass shells. Whatever. Just cook that shit however the box says and you’re good. 

Days like today make me remember my days pre-kiddos. I would spend ALL day in the kitchen whipping up recipe after recipe, photographing it, and doing an endless amount of dishes. Thinking back, I have NO IDEA what we did with all of that food!!

As I shared with Gina on our last podcast, my kids are forever in the kitchen with me. We have 2 stools at our kitchen island and they get way too much use. When it’s meal time, my two little amigos are in there helping me, pushing the stools around my scuffed up wood floors. Add to that a dog and a Valentine making station and my kitchen is pure chaos.

While piecing together our menu for the week, I ran across a recipe for some no-bake granola peanut butter chocolate cups and knew we all needed them in our lives. I mean, last week at the ice rink, Piper quite literally picked a donut out of an open trash can and would have devoured it had I not been there to take it away from her and in a disgusted tone told her, “Yucky! Yucky!”

She had no idea why this sprinkle-covered masterpiece was yucky, tears followed, and I’m pretty sure everyone on the ice was wondering what all the crying was about. My kids…they love their sugar.

They also love chili and all things pasta. We’ve been working on clearing out some older items in the freezer and out came 2 Tupperwares filled with chili. I added some pasta to make a chili mac of sorts, served it with a vegetable and they inhaled their meals. I’m glad my kids agree that chili is the world’s most perfect food!

Similarly, this Cheesy Turkey Taco Chili Mac combines chili and taco goodness in an easy meal that is full of fiber and big on comfort. They plowed through their dinners and asked for more. It reheated great and we all fought for the leftovers in our lunches in the days that followed. Deeelish! And only 1 pot to clean!

Weekly Menu: January 27th – 31st

Be well,

Learn how to make healthy harvest cookies from scratch! So easy & no mixer required! They’re really soft & chewy, naturally sweetened & only 104 calories!

 
A handful of times throughout the year, my family drives to our favorite brunch spot located about an hour away from our house. It’s a family-owned restaurant with a few locations sprinkled around Northern California, and it’s always worth the trek.

As soon as we walk through the door, we look around and try to find our favorite waiter. Even if we’re seated in another server’s section, he still stops by our table to say hi and give us hugs.
 

 
Although we usually arrive in the very late morning or right around lunchtime, we still order from the breakfast menu—and almost always the same things! Mom switches between the huevos rancheros and steamed veggies with scrambled eggs, my brother opts for a country-style hash brown skillet (he’s allergic to eggs, which eliminates 90% of the menu!), Dad picks an omelette from the specials, and I go with the steamed veggies with egg whites or chicken.

Yet the best parts of the meal are always the towering slices of warm, supremely tender blueberry coffee cake topped with sweet cinnamon streusel… Served with extra butter, if you’re like my parents!
 

 
On our last visit, the restaurant was much busier than usual, so we stood next to the hostess stand for a few minutes until a table cleared. As we waited, I glanced up at the chalkboard in the entryway, which listed their seasonal specials and a selection of baked items in their glass display case.

My eye immediately jumped to the latter (no surprises there!), and my eyes lit up at the description of their harvest cookies: oatmeal cookies made with whole wheat flour, raisins, dried cranberries, nuts, coconut, and honey. I even pulled out my phone to snap a quick picture so I could recreate them at home!
 

 
And that’s exactly what I did! These Healthy Harvest Cookies contain the same ingredients as the ones from our favorite restaurant. They’re extremely soft and chewy (just the way I love my cookies!), and I don’t have to drive an hour to get them anymore!

Even better? Theses healthy harvest cookies are really easy to make (no mixer required!) and have no refined flour or sugar. Plus they’re just 104 calories!
 

 
So let’s talk about how to make these healthy harvest cookies!

You’ll start with a combination of whole wheat flour (or gluten-free, if needed!), instant oats (this kind—or these for gluten-free!), and cinnamon. This is my favorite cinnamon because it tastes stronger and sweeter than the regular kind, and I use it in all of my baking!

Instant oats are also called “quick cooking” or “one minute” oats. They’re smaller and thinner than traditional old-fashioned rolled oats, which gives your healthy harvest cookies that irresistible soft and chewy texture. You can find them in canisters right next to the old-fashioned oats at the grocery store.
 

 
Remember, it’s extremely important that you measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either ingredient will dry out your dough and make your cookies taste cakey or crumbly, rather than soft and chewy. This is especially true of the oats because they act like little sponges and soak up lots of moisture from your cookie dough!

Just like in the rest of my healthy oatmeal cookie recipes, you’ll skip the refined granulated sugar and add an unrefined sweetener to these healthy harvest cookies instead. This time, it’s honey! I love the way its flavor pairs with the mix-ins…
 

 
And those mix-ins are raisins, dried cranberries, pecans, and shredded unsweetened coconut (this kind!). Lots of yummy things! The originals used walnuts, but I opted for pecans in my healthy harvest cookies because of my family’s walnut allergies. I’m also not a fan of nuts or coconut in my cookies, so… I only added a little bit—just enough to taste! �

Then I have a special trick for the raisins and dried cranberries! Add them to a small microwave-safe bowl. Cover them with water, and place a lid or sheet of plastic wrap on top. Microwave that on high for 1 minute, and let the bowl sit while you mix together the rest of the ingredients. This special trick hydrates the raisins and dried cranberries, so they taste extra sweet and juicy in your healthy harvest cookies!

One last thing! These healthy harvest cookies don’t spread very much while baking, so I highly recommend flattening them with a spatula before baking. This way, you end up with regularly shaped cookies instead of spherical ones!
 

 
With how much as I love these harvest cookies, I don’t think I can limit them just to the fall… I definitely want to eat them all year round! � And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! �) I’d love to see your healthy harvest cookies!

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  The Ultimate Healthy Oatmeal Raisin Cookies
♡  Healthy Flourless Chocolate Cowboy Cookies
♡  Healthy Banana Oatmeal Raisin Cookies
♡  Healthy Cranberry Banana Oatmeal Cookies
♡  Healthy Loaded Carrot Cake Oatmeal Cookies
♡  …and the rest of Amy’s healthy oatmeal cookie recipes!

Update: Get 11 new oil-free dressings here.

Healthy salad dressings and sauces are staples for me. They add personality to staple foods like rice, greens, and beans and can take a salad or otherwise routine meal from drab to fab!

I love creating saucy stuff (if you have LTEV you already know this). And, I especially love using a variety of healthy salad dressings and sauces through the summer.

When it’s too hot to cook, you can transform leftovers with a quick-prep sauce, or make the most of those lush summer greens with a punchy salad dressing.

Dressings and sauces have a reputation for being very heavy, calorie-rich and nutrient-poor.

But, using plant-based ingredients instead of dairy and highly processed foods…  different story!

Dressings and sauces CAN be made flavorful and rich with wholesome, nutritious ingredients – and without any processed vegan substitutes like mayonnaise.

These 5 healthy salad dressings and sauces can be enjoyed any time of year and will complement so many vegan meals – from raw salads to steamed greens – to topping baked spuds or cooked quinoa – or as dips with crudite or bread.

Ready? Let’s go!

1. Moroccan Carrot Dip

2. Raw-nch Dressing!

3. Citrus Tahini Dressing

4. Curried-Almond Dressing

This is the recipe for the KALE-SLAW that many of you already know and love.  But this dressing is looking for some new greens partners, like romaine, spinach, and escarole!

5. “Magical” Oil-Free Vinaigrette

Full details and recipe here.

Another to try: Creamy House Dressing

photo credit: Nicole Axworthy

I’m not counting this in the five, because the recipe isn’t posted (it’s from my Plant-Powered 15 ebook).

If you have the e-book, DO try this dressing!

It’s been getting crazy-yummy reviews. Literally, that’s what I’ve heard: “it’s crazy yummy, I’m licking the blender“.

Don’t forget there are 11 more healthy, oil-free salad dressings here.

Have you tried any/many of these healthy salad dressings? What are your favorites? 

Have fun with the recipes! x Dreena

Quick and easy (healthy, too!) this amazingly fresh and delicious mediterranean orzo skillet recipe (with pork or chicken!) is a weeknight wonder!

Some meals are just so unexpectedly delicious, I can’t stop thinking about them. And when that happens, I shove all the other recipes in the queue waiting to be posted to the side and get the recipe-of-my-dreams in front of you ASAP.

Don’t worry, I promise those world famous cinnamon rolls are coming…SOON…just have to take a few more step-by-step pictures this weekend.

Such is the case with this little Mediterranean orzo skillet. 

It looks kind of unassuming. And actually a bit of a jumbled mess, if we’re all being honest with each other. But bring on the jumbled mess, I say, if it means I can dig into something this crazy delicious. 

Here’s another reason why a loaded skillet meal like this is so appealing: there’s not a lot of need for fussy or unnecessary side dishes since this orzo dish already has the yummy basics. 

Protein. Pasta. Vegetables. Cheese. 

I’ve posted a lot of recipes over the years wherein the phrase “greater than the sum of its parts” is appropriate, and that certainly applies to this Mediterranean orzo skillet. For such simple ingredients, the flavor is amazing. And also, I just really love orzo. Anyone else an orzo lover out there? After devouring this meal (and hoarding the very small amount of leftovers), I told my inner self very firmly that I do not eat orzo often enough. 

Belated new year’s resolution: eat more orzo. A few other favorite orzo recipes here to help me with this worthy goal.

Let’s talk about a few details and logistics of this meal. 

It can be yours in 30 minutes if you hustle. Like, get your multi-tasking pants on and go to town. Start the water boiling right before you get the skillet hot to start cooking the pork and veggies. If those two things can happen nearly simultaneously, you’ll be golden. 

Keep in mind the spinach gets a quick dunk in the pasta water right at the end as the orzo finishes cooking, and it all gets tossed in the same colander to drain. No hassle there. And since I know many of your brains work like my nerdy brain, I tried twice to make this a one-pot wonder. And it just didn’t work. Things got overcooked and undercooked and the texture was just wrong. 

I’m not telling you to let the idea go, I’m just saying that I can firmly attest that this orzo skillet meal as written is significantly and more amazingly delicious than when I tried to go the one-pot/one-skillet route. 

Also, some of the ingredients are really adaptable! I love this Mediterranean orzo skillet with pork tenderloin (so tender and delish), but chicken would work well, too. Either boneless, skinless chicken breasts or more tender chicken thighs. You could also leave it meatless easy peasy for a still-hearty main dish or a slam dunk side dish. 

As for other ingredients? Change up the type of bell pepper or sub in zucchini or yellow squash or a variety of other veggies. Olives would be delicious in here, too, somehow someway.

And if I could influence you in just one small other way, if you can find a block of feta cheese to crumble yourself, I highly, highly, highly recommend doing so. The creamy factor goes through the roof compared to the pre-crumbled feta. My local grocery store (Winco) carries block feta by the other cheeses and it’s also at Trader Joe’s (and I’m sure lots of other places). 

Let me just leave you with these parting thoughts: your life will be infinitely more sad if you don’t make this. Ok, I’m done now! 

Honey Vanilla Yogurt Fruit Salad
Divine Breadsticks

One Year Ago: Easy 7-Layer Greek Hummus Dip
Two Years Ago: Southwestern Chicken Barley Chili
Three Years Ago: Brownie Pudding
Four Years Ago: Chicken Tikka Pizzas: Another 20-Minute Meal
Five Years Ago: Slow Cooker Jalapeno Popper White Bean Chili Instant Pot Directions Included

Posted on January 16, 2019 by Mel

Crustless mini vegan quiche is filled with red bell pepper, onions, kale, and seitan bacon in a savory tofu and cashew filling. Cook these adorable, portable quiche bites in the air fryer or oven.

They can be enjoyed hot or cold. Great for brunches, picnics, packed lunches, or a protein-packed meal on the go. Vegan & gluten-free optional.

There’s something about spring that inspires brunches. Whether it’s for Easter, Mother’s Day, or just a Sunday get-together, it’s the time when people come together for coffee and mimosas.

When I was a kid, my mom often made a non-vegan quiche at holidays. It was convenient for potlucks and get-togethers, because it could be made ahead of time.

People could eat it cold or hot. It could be eaten with other side dishes or as a full meal on its own.

Plus, the quiche filling could be adjusted, depending on what was in season, what was in the refrigerator, and the preferences of the guests.

Vegan quiche

So this past Christmas, I made a vegan version of the quiche she always used to make when we were kids. We enjoyed it while we were having coffee before opening presents.

To make it, I adapted a quiche recipe from Somer at Vedged Out that I’ve made many times over. (I even brought along slices of it for a vegan breakfast picnic a couple years back.)

Somer’s recipe is delightful. But like you do, over the years I’ve continued to toy with it. I like to make it without a crust. I’ve swapped out ingredients, made changes, and omissions.

And finally, I decided that I needed to do an air fryer version to really amp up the convenience factor. (I’ve included an oven version as well if you don’t have an air fryer in your kitchen!)

To fit in the air fryer, I made crustless mini vegan quiche in silicone muffin cups. (Remember: Any cookware that can go in the oven can also go in the air fryer.)

You can pick up silicone baking cups online or at stores like Target next to the other bakeware. (That’s where I got mine.)

Vegan quiche is good hot or cold.

When it’s hot & fresh right out of the air fryer or oven, the inside has a bit of creaminess to it. After it’s been in the refrigerator, it firms up more.

What to serve with vegan quiche

How to make mini vegan quiche in the air fryer or oven

Start by soaking raw cashews in water for several hours.

Even if you have a high speed blender and usually skip this step (like I do), make an exception here. There’s not much liquid, and the cashews really need that extra bit of help.

In a time crunch? Cover the cashews in hot water (or even microwave them in water), and let them soak while you get the rest of the ingredients ready.

Once the cashews have had a chance to soften, drain them.

Then add the cashews to a blender with super firm vacuum-packed tofu, non-dairy milk, mustard, hot sauce, and miso paste. Blend until smooth.

You’ll definitely need to get the Vitamix tamper involved. Or stop occasionally to scrape down the sides of the blender.

Once it’s smooth, add the remaining dry ingredients – nutritional yeast, granulated onion, paprika, cumin, ancho chili powder, cumin, turmeric, and kala namak. Kala namak, also known as black salt, is what gives the quiche its eggy taste.

Blend until it’s mostly incorporated. (If it’s not completely incorporated, it’s not a deal breaker, because you’ll be mixing it with other ingredients shortly.)

Now it’s time to make your vegetable filling for the vegan quiche.

In a skillet, brown seitan bacon or sausage, onions, red bell pepper, and kale. (I used Herbivorous Butcher bacon.)

Then in a mixing bowl, combine the tofu mixture with the vegetable filling until evenly incorporated.

Use a ¼ measuring cup to put even amounts of the quiche into silicone muffin cups.

I recommend measuring the amount. Then use your hands to scoop it out and form a ball before popping it into the cup. Then press the mixture down into the cup slightly.

At this point, the texture of the quiche will be similar to a sticky falafel batter.

If you’re going to bake the mini vegan quiche, you’ll want to put the quiche-filled silicone cups into a muffin pan.

Bake for 30 minutes at 350 degrees.

If you’re going to air fry the mini vegan quiche, put the silicone cups into the air fryer basket. Air fry for 14 to 16 minutes at 330 degrees.

You’ll likely have to work in batches, depending on your basket size. A 3.7 quart air fryer basket holds about 6 mini vegan quiche at a time.

You’ll know the quiche are done when you can put a toothpick into them, and it comes out clean.

Make this vegan quiche your own

Here are some ideas on ways to adjust this vegan quiche recipe to suit your mood.

• Any of the vegetables can be swapped out for others. It would be great with broccoli, cauliflower, cooked potato cubes, jarred artichoke hearts, sun-dried or regular tomato, zucchini, asparagus, or mushrooms.
• This quiche already has some cheesiness by way of nutritional yeast and miso paste. However, you can make it even cheesier by swapping out a half portion of one of the vegetables for shredded vegan cheese.
• Make this recipe gluten-free by replacing the seitan bacon with a vegetable or non-dairy cheese. Or use Beyond Meat Italian sausage. That’s what I did at Christmas, and it was delicious!

These days, there are a whole lot more ways visitors can get to know British gin than there used to be. While classic options like sipping martinis at the Savoy in London or touring a traditional distillery such as Beefeater are still viable (and worthwhile) pit stops to consider, those who want to get more hands-on can easily do so. You can sign up for a roving history lesson that will lead you to some of the world’s finest cocktail bars, visit a gin museum where you can create your own craft gin blend, pull up a bar stool to choose from one of the world’s largest collections of gin, opt to stay at a gin-themed hotel, or even try a gin botanical-infused spa experience.

Below, check out 10 of our favorite such experiences for any gin-lover, which you can find all over the country (not just in London). No matter what (or where) you choose to explore, you’re all but guaranteed to leave a little wiser...and a little buzzed, of course.

Head to London’s Ginstitute for an hour-long history lesson complete with hands-on introductions to gin botanicals (and cocktails, of course). Then, use your newfound knowledge to make up your own blend from 17 different distillates, which the Ginstitute will keep on file in case you ever want to order more. Should you like your class so much you don’t want to leave, book a stay in one of the Ginstitute’s lodging rooms upstairs at their three-room boutique hotel, the Distillery.

Several gin botanical-inspired treatments are on the menu at this Glasgow day spa, many of which begin with a Juniper bath foot soak. Other treatments incorporate aromatherapy with ingredients like bergamot or eucalyptus, and of course, all include a complementary gin and tonic.

The home of Plymouth gin, the Black Friars Distillery has some serious history behind it. Founded in 1793, it’s the oldest working gin distillery in England. Prior to that, the building was home to a Dominican monastery founded in 1425. Get all the details at one of the distillery tours on offer, which finish with a tasting in the Refectory Bar.

Walking distance from Blenheim Palace, this quirky boutique hotel in Woodstock is home to the first bar to ever appear as an entry in the Guinness Book of World Records for “largest gin selection.” Their menu spans over 400 bottles, including hyper-local options from Cotswolds. Stop in for a drink or book a room to explore the surrounds, which include the gardens at Rousham House. (Plus, the award-winning Cotswolds Distillery is about a 30-minute drive away if you want to stick to the gin theme.)

Since opening in 2012, this brand has received awards for almost every gin it makes, including its Old Tom and sloe gins. The brand offers a number of different distillery experiences, including a make-your-own-gin competition and blind taste test perfect for bigger groups.

This distillery by day, bar by night is a one-stop shop. The brand offers several tour options, which range from history lessons to guided tastings to making your very own bottle of gin. The space transforms into a lively bar in the evening, where you can still get up close and personal with the two Edinburgh Gin Distillery stills installed in the middle of all the action.

Owned by the couple behind Chase Distillery, which happens to be just down the road, Verzon House offers multiple gin-infused packages that include Chase Distillery tours, welcome G&Ts, cocktail masterclasses, and other gin-related goodies, as you wish.

The first copper pot distillery in London in almost 200 years has a couple of cool options that go beyond the typical tour. One: You can opt for the “Sipsmith Sipper Club,” which ends with a tasting at Charlotte’s Bistro, an award-winning cocktail bar and bistro in Chiswick. Two: Go all out with the “Ultimate Gin Cocktail Masterclass,” where you’ll learn how to mix like a pro.

This multi-city tour for gin aficionados and newbies alike might be the quickest way to get steeped in the gin culture of several UK cities (and now, Singapore). A gin expert—the brand refers to them as “Gin Guardians” — will lead you around by chauffeured car to five different venues famous for their gin cocktails; some tours also include a gin distillery visit. Along the way, you’ll learn about gin history and cocktail culture. Multiple locations including London, Leeds, Liverpool, and Manchester.

In addition to several self-guided tour options, Bombay Sapphire also takes things up a notch for those interested in specific aspects of gin. There’s the horticulture experience, which gets you an interactive session with Chris Cotterell, the brand’s horticulturist, as well as an “in-depth botanical discovery session.” History buffs might want to consider the heritage experience, which includes a hosted tour with an expert that gives you access to “a range of artifacts, photographs and historic documents from the Bombay Sapphire Archive.”

What's your favorite distillery in the UK? Tell us in the comments below!