Ginger Bok Choy & Soba

Ginger Bok Choy & Soba (page 176)
with the addition of shelled edamame

I've made a similar dish several times, except I usually use whole-wheat noodles and call it "lo mein." I enjoy bok choy very much, and it always makes a great addition to Asian-type noodle dishes. This time, I went to the trouble to especially seek out soba noodles, which are generally more expensive than the whole-wheat noodles I usually have hanging out in the cupboard.

I tossed in a few handfuls of shelled edamame for a bit of extra oomph.

This was tasty, and enjoying, and comforting. But not necessarily great or exciting. Maybe it's just because this was really nothing new for me. As I mentioned, I've fed the family something similar many times, and I'll probably make it again many more times. It's a great lazy way to use up veggies and make a one-pot meal with pantry staples.

Spinach Linguine with Edamame Pesto

Spinach Linguine with Edamame Pesto, page 174
(actually a wider pasta, more like fettucine)

My tummy is full and happy. Tonight's dinner was an all-around crowd-pleaser, with an enthusiastic thumbs-up from everyone, including both kids and the grandpapa.

I was a little concerned when I realized, halfway through making dinner, that this recipe is supposed to serve only four, and there are five of us. So I cooked up about 3/4 of a pound of pasta, instead of just a half-pound, keeping my fingers crossed that there would be enough pesto for this to work. As it turns out, there was no need for me to worry: the recipe for the edamame pesto made plenty, and by the time it was all mixed up with the pasta and sauteed mushrooms, there was plenty of pasta for everyone.

I can tell you right now that I'll be making this pesto again, and not just for smothering pasta. I'm dreaming about using it on steamed veggies, stirring spoonfuls into soups, spreading it onto sandwiches...

Big Fat Taco Salad

Big Fat Taco Salad, page 22

Feliz Cinco de Mayo! I hope yours was much more exciting than mine; I spent the day on the go around town yet again, getting home just in time to make dinner. Is this week over yet?

I started with making my own oven-baked tortilla chips, like these, because I needed to use up some corn tortillas getting stale in the refrigerator. Easy enough.

Then I made the Fresh Tomato Salsa Dressing. Since I was going to need the food processor for the Guacamame, I went ahead and used it with plenty of pulse action to make the salsa dressing as well. Also easy. As this recipe uses red wine vinegar for the sour and cayenne hot sauce for the spicy, it is a pretty good recipe to keep around for an easy salsa when my kitchen is lacking fresh limes and fresh serranos.

After washing and chopping the romaine lettuce, I started on the Guacamame. This is the part I was particularly curious about; I adore guacamole, especially El Hombre's, so I wasn't sure how we were going to feel about a version made with basically about half avocado and half pureed edamame. We were pleasantly surprised! There was enough avocado to keep the flavor and consistency about right, while the edamame cut down on the fat while boosting the protein. And it was also easy. A win! The only thing I would do differently next time is in the technique: instead of using the pulse mode on the food processor to get the onion and tomatoes chopped up, I think I'd rather chop those ingredients finely by hand and just fold them into the avocado-edamame mixture. Pulsing with the food processor seemed to make the otherwise lovely green color get a bit muddy.

Supergreen Bowl

The Supergreen Bowl, page 266

Sigh. I really don't like being over-busy, but this is One of Those Weeks. With Cinco de Mayo and Mother's Day, the girls have three different ballet folklorico performances this week, in addition to practices. Piled on top of that are a few medical appointments, cleaning and laundry from the last camping trip and preparations for the next one, and all the usual schoolwork, errands, grocery shopping, housework, etc. etc. Again, sigh.

A bowl dinner seemed like a good grab-and-go option for tonight. I went with the Supergreen Bowl since I already had some quinoa in the refrigerator, some edamame in the freezer, and I loves me some o' that goddess dressing. The broccoli and greens were easy enough to chop up and steam in the microwave, and before I knew it, these bowls had practically assembled themselves. I tossed them in a soft-sided cooler and hauled everything along with us for the evening. After the girls were done dancing tonight at a community performance for Cinco de Mayo, we headed to a nearby park and enjoyed our bowls while watching the various ducks, geese, and other waterfowl in the creek.

With the quinoa and edamame, these bowls were not only delicious, but packed with plant-powered protein. I used roasted garlic in this batch of Green Goddess Garlic Dressing, and I think it turned out perfectly. I really liked this bowl combination, and will definitely eat it again.

Has anyone else tried any of the suggested bowls from Appetite for Reduction? Do you have a favorite?

Supergreen Bowls, packed and ready to go in the 'fridge

Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette

Sushi Roll Edamame Salad with Green Onion-Miso Vinaigrette, page 20
(Oops! I forgot the green onion garnish. Still delish.)

I think the "Full-On Salads" chapter is my favorite part of Appetite for Reduction. Seriously: who knew salads could be this delicious and fun?!? I've always enjoyed a good salad, but Isa is a master at making the salad interesting, full of flavor, and just plain fun to eat. The Sushi Roll Edamame Salad is no exception.

My usual routine is to eliminate any added oils in these recipes, but I think the small amount of toasted sesame oil is essential to the flavor of the dressing here. Even with the sesame oil, the fat clocks in at only 2.5 grams per 1/4 cup. I think that's okay.

Really, every single dressing I've made so far has been phenomenal. Do you have your own copy of this cookbook yet? It's worth every penny for the dressings alone, I swear.