Stir Fried Saucy Udon noodles (using supermarket ingredients)

Hi there friends. It has been a while as 2022 has started out even busier than 2021 ended.

The SB family took a fantastic vacation to Mexico (hoping to write about it soon) and have been back at work/school catching up. I have also been making my usual new year’s effort to organize the house (ski clothes were yesterday). So, with all of that going on (plus work and school of course) it is just the right time for some super simple recipes that taste like your favorite takeout but may take even less time than it takes to dial the number (and a whole lot less money!).

Today’s post is for stir fried saucy udon noodles using supermarket ingredients that you can get at mainstream grocery stores. I have been craving noodles and some spice post holiday. I found myself staring at the pantry and freezer and realized I had some ingredients (nothing fancy) that may just suffice.

It was so nice to make a recipe from standard stuff that is easily found in the international foods aisle at my local Stop N Shop. So let’s run down what you will need on your next shopping trip because I am sure you will love this recipe. It takes all of 20 minutes to whip up (and that includes clean up) so it is great for days when you are short on time too.

Asian Noodles

The first step to making saucy stir fried udon noodles is getting your hands on some noodles. Ever wonder how your favorite Asian restaurant gets that chewy goodness? I have, and frankly what I just discovered is that you can buy it! Yes, look for Asian noodles where you find tofu in the refrigerator section. Lo and behold there are some very nice options. I tried Fortune brand’s Yaki Soba noodles. They come with a sauce packet, but I discarded that as you make a super easy (and healthier) sauce for these noodles. Other options at the market were dried noodles and packages of udon noodles in the Asian food’s aisle. I plan on testing the latter and will let you know how that goes.

The sauce and vegetables/protein for stir fried saucy udon noodles

The sauce here is very easy. A bit of dark soy sauce (or regular if you can’t find dark), oyster sauce, brown sugar and rice vinegar. Once again, all of these items are available at your regular old supermarket (as well as big box stores too). Next up on the ingredient list is a bag of stir fried vegetables. I used easily found Bird’s Eye brand. Again I did not use the sauce (by the way the store sauces are full of questionable ingredients…MSG, thickeners etc.). I happened to also have some fresh peppers which I sliced into thin strips and sauteed ahead of time, as well as some green onions and toasted sesame seeds for a nice crunch. You can easily add protein – sauteed chicken, shrimp or protein would go nicely. So without further ado, here is the recipe.

Stir Fried Saucy Udon Noodles (made from easy to find ingredients!)

Chewy, slightly spicy, saucy udon noodles are stir-fried perfection and just like your favorite take-out. They are also so easy to make (cheap too:) and use ingredients that you can find at any supermarket. Friendly for weeknights as you can have the noodles on hand along with a package of frozen stir-fried vegetables. Easy to add protein – tofu, chicken or shrimp are all delicious with these noodles. You will have this recipe on repeat!
Course Main Course, Side Dish
Cuisine Asian
Keyword Asian cuisine, budget friendly, noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Cost $7

Equipment

  • 1 Wok or large frying pan

Ingredients

  • 3 tablespoons dark or regular soy sauce I typically use low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 bag refrigerator section udon noodles
  • 1 bag frozen stir fry mix veggies
  • Tofu, shrimp or chicken, cooked to add if you like (or keep this as is without the added protein up to you!)
  • 1 bunch green onions (or to taste) sliced thin
  • 1 to 2 tbs toasted sesame seeds for topping I like Costco brand – already toasted for you

Instructions

  • Sauce: Shake up all the ingredients in a jar or stir with whisk in a bowl.
  • Udon: Heat your wok or pan over medium high heat. Add oil. Add the noodles and enough sauce to coat. Stir-fry and then leave for a minute or two to caramelize. Microwave your frozen veggies and drain any water (important to drain the water or it will make the sauce runny).
  • Add the veggies. Combine and let cook for a couple more minutes until everything is covered in sauce and nice and hot.
  • Remove from heat. Add toppings and enjoy!

Christmas Catch Up and Basic Cookie Dough Recipe

Hi all,

Phew…it has been a crazy few weeks. This blog is clearly run by a real person…what other blogger (or corporation…as many blogs are not as personal as they may seem) does not blog all of the time around the holidays? Me. My full-time work recently included an offsite. With Covid I decided to attend virtually but the work leading up to it and then the actual session was all consuming. Not to bash my male readers (if there are any) but I am struck that only men would plan an offsite right before the holidays! Nonetheless, aside from the offsite, I have been a busy elf…shopping (mostly online), cooking, decorating etc. Of course I have been baking too, and I am excited to share my basic cookie dough recipe that you can customize into multiple variations – so easy and delicious (and everyone will think you have been slaving away for days with all of the different kinds!).

Christmas Tree Tailgate

As the tradition dictates, this family goes to a darling tree farm and cuts down the freshest tree. Our girls were tots when we started this tradition, and it is my favorite day of the year (not kidding!). From the Christmas market complete with oxen (yes you read that right) to the hayride into the tree “forest” it is always so much fun. In recent years we have included a tailgate with friends complete with Mr. SB’s sliders and lots of goodies. This year was no different. It was on the cold side, but we enjoyed sliders with caper mayo (a must), seven-layer bars (a throwback), plenty of mimosas (and just plain old champagne), chili and more. Our tree is a tad smaller this year but beautiful all the same.

Wrapping Presents

I have always loved wrapping gifts. It was my job way back when my mom and I would prepare for Christmas. I love having a blog as I can now see last year’s ideas! This year, I stuck with my gold and white theme – it just works really well with our decor. I included some holiday ornaments on the gifts and of course plenty of fluffy bows. Can’t wait to hand out gifts on Christmas day.

Holiday Goodies – Basic Cookie Dough Recipe

I have been baking cookies for years and frankly what I realized is that almost all cookies are a variation on one basic recipe. Today am excited to share this basic cookie recipe. It creates delicious, chewy cookies. By the way you do need to refrigerate the dough – apparently this step hydrates the flour and helps your cookies keep their shape (ever wonder why they look like pancakes…you need to put the dough in the fridge for at least two hours to avoid that fate!).

I love all of the varieties. I happened to have white chocolate chips, cocoa powder as well as dried cranberries so I made those two variations plus good old chocolate chip. Here is the recipe… Enjoy. I am signing off until the new year – may you and yours have a wonderful holiday!!

Basic cookie dough

Basic Cookie Dough (with many variations)

A wonderful base to add in mix-ins for countless varieties of cookies from the classic chocolate chip to chocolate with white chocolate chips – feel free to be creative!
Print Pin

Equipment

  • Mixing bowls
  • Cookie sheets

Ingredients

  • Ingredients
  • 1 cup butter melted and cooled to room temperature
  • cup light brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions

  • In a large mixing bowl add in melted butter, sugars, eggs, and vanilla extract and whisk together until combined.
  • In a separate bowl, mix together flour, baking soda, and salt.
  • Add the dry ingredients to the wet and stir with a spatula to form the cookie dough.
  • Chill the dough for a minimum of 2 hours. This step will prevent cookie spread!
  • Scoop even spoonfuls of dough onto a cookie sheet.
  • When ready to bake preheat the oven to 375ºF
  • Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment-lined cookie sheet about 4 inches apart.
  • Bake for roughly 8 to 10 minutes or until you can still see it is doughy in the center but browning around the edge. Don’t bake for longer as you will over bake it and lose that gooey center.
  • Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days. Cookies also freeze really well so feel free to put some in the freezer to enjoy when you wish.
  • Enjoy!

Notes

Variations – Divide your dough into four sections or more (the measurements below are for four though so please keep that in mind)
Classic Chocolate Chip Cookie
2 tablespoons chocolate chips
Oatmeal Raisin Cookie
2 heaped teaspoons rolled oats
1 tablespoon raisins
Chocolate White Chocolate Chip Cookie
2 heaped teaspoons cocoa powder
2 tablespoons of white chocolate chips
Peanut Butter Cookie
1 tablespoon peanut butter
1 tablespoon Reese’s pieces, (chopped)
Keep going as you like – I also added white chocolate chips and dried cranberries (about one tablespoon each).

Thanksgiving Countdown and Prep

It is countdown to Thanksgiving (and Christmas really). We are so excited for a real Thanksgiving around here. Last year we enjoyed a very small gathering and while that was nice, we missed our larger get together. I have learned through the years that the way to peaceful and enjoyable holidays is for mom (me:) to prepare ahead. So, today’s post is about my Thanksgiving countdown and prep!

Holiday Launch

We always kick off Thanksgiving with a Friendsgiving the night before when we get together with my college room mate and her family. We are actually lucky enough to go to a relative’s gorgeous home for Thanksgiving day. As much fun as that is, I have to have turkey and the trimmings for leftovers so we started the tradition years ago. I have so many fond memories of Thanksgiving hosted at my house growing up. I have to have the pumpkin bread and butternut squash exactly as mom made it. Those memories and flavors are a must! So through the years I have created a Thanksgiving countdown and prep to make our Friendsgiving day go smoothly.

Thanksgiving countdown and food prep

Ok, so one of my most favorite things to do is to sit on the couch on a leisurely Saturday or Sunday and plan menus. Pinterest is my go to and I also look back on previous menus which I usually jot down post holiday. I recommend doing this one to two weeks ahead of time or if not your thing, you can make our menu from last year:). I make myself try one new recipe every year to keep it fresh and keep experimenting. This year, a leek and potato gratin is on my list. I like how it is not too fussy – chunks of potato, leeks and of course cheese all cooked up to melting yumminess. I hope it tastes as good as it sounds.

I also always make home made cranberry sauce which is easily frozen ahead of time – not sure why canned cranberry even exists. This recipe could not be easier and the tart cranberries are such a great accompaniment to Thanksgiving fare.

Lastly, I make pumpkin bread. I usually make my own recipe, but this year, I made Smitten Kitchen’s version with some adaptations. I did not use the entire amount of sugar – 1 2/3 cup of sugar in one loaf is just too much (hello blood sugar?). I also use the prepped pumpkin pie spice which is just the necessary spices pre-dosed. The loaves came out amazing so I highly recommend the recipe! I particularly like her technique of mixing the baking powder etc. before you fold in the flour. Over mixing flour is never good with quick breads. I may need to update my own recipe.

Adapted version of Smitten Kitchen pumpkin bread…so good

Last year, this menu was a hit largely because the stuffing is so good. Do yourself a favor…make the stock ahead of time. If you forget, you can always use the store bought bricks, but trust me, home made stock is soooo much better and of course cheaper.

I use Alison Roman’s recipe, but I make mine in the Instant pot. After roasting some turkey parts (easy to buy at the super market or ask the butcher), I put everything in the Instant pot, cover with water, add bay leaves and spices and put on saute mode. After bringing to a boil, I simply put on the slow cooker mode and let it cook for 12 hours. So easy (but make it ahead – facing home made stock the day before or day of is a no-go for me!). I taste it after it cools. Today I decided to add some Better Than Bouillon and put it on saute mode again to boil down a bit. The result is fantastic. I froze it and can’t wait to use in the stuffing next week. Here is a photo (my photography skills are pathetic…at least you know this is a real woman behind the blog!). Those little glittery bits are what will make your gravy and stuffing divine…

Home made turkey stock in the Instant Pot

The start of holiday shopping

About two weeks before Thanksgiving I ask the girls to give me their lists. This is admittedly easier now that they are older (years ago it was always last minute for Santa…). I like to buy ahead for my own peace of mind and of course to take advantage of the pre holiday sales.

Normally, I would have ordered the holiday card by now. This year, no. Why? We did not have a good photo. Good friend will be snapping some shots of the family once college girl is back. I will likely head to Costco. We send out about 75. How about you? We used to send more but cut back in recent years. It seems others have too?

Lastly, my favorite day of the year is this weekend too. We go to a local farm to cut down our Christmas tree. Hopefully I will have more time to share that with you. Here are a few notes from last year’s tailgate where we grilled some sliders which were a huge success.

So Happy Thanksgiving to you and yours. I hope you enjoy cooking (if you like cooking) and eating a delicious meal with family and friends!

Chicken Tortilla Soup (Instant Pot or Slow Cooker)

Hi all! How are you? I hope well. Busy as I am? Phew…it never stops. Work has been crazy, and now we are almost at the holiday season. Today I will share a favorite soup, chicken tortilla soup in the Instant Pot (but you can make in the slow cooker too) and also a quick catch up.

Fall has just flown. High school girl has been busy applying to colleges and yes, it affects parents too. Long gone are the days when I crammed 6 applications into Christmas break. The tours start as early as sophomore year and beyond. You can catch our tour of a few southern colleges from last summer. We had a few last minute ones too but closer to home. The good news is that she is into one school (IU) as it has rolling admissions.

With my eyes on Thanksgiving, I am already planning my menu and will likely cook much of last year’s menu (which was delicious….that stuffing is the best I promise) as well as trying at least one or two new recipes. This recipe for a fall, butternut, greens salad caught my eye yesterday from Smitten Kitchen (love her!). I am trying it tonight at home so will share the feedback if it is as good as it sounds. I plan to use dried cranberries instead of the pomegranate.

It is also countdown to Christmas. I have learned this is a great time of year to organize. I went through each closet and identified what to give away. Cleaning out the fridge and pantry are next as I prepare for holiday cooking. Now is the time to figure out if you have enough baking supplies and other ingredients. Trust me…am a pro at this point!

With all that is going on, something easy and tasty for dinner and lunch is a must. I adore soup especially in the fall and winter. Lentil and bean are two favorites, but I found myself craving something with a bit more heat. This chicken tortilla soup fits the bill perfectly. I think you could easily sub in chicken breasts or make it vegetarian and add another can of beans for some extra protein and staying power. You can also vary the spice too. By accident, when fiddling with my recipe, I added an entire can of chilies in adobo (fortunately I realized it and was able to remove all but two!). The toppings are optional (but are they really?). A squeeze of lime, some grated cheese, a dollop of sour cream and chopped cilantro taste so fresh and flavorful. If you want to lighten up, replace sour cream with plain Greek yogurt.

Without further ado, here is the recipe for Chicken Tortilla Soup. Enjoy!

Chicken Tortilla Soup (Either Instant Pot or Slow Cooker)

A flavorful, healthy, budget-friendly soup that is perfect for supper or lunch.
Course Main Course
Cuisine American, Mexican
Keyword Beans, budget friendly, Soup, Supper
Prep Time 30 minutes
Cook Time 6 hours
Cost $7

Equipment

  • Instant Pot
  • Slow cooker

Ingredients

  • 2 tablespoons vegetable oil I use avocado
  • 1 medium yellow or white onion diced
  • 2 medium jalapeno seeded membranes removed, and diced
  • 1 red or green bell pepper
  • 3 cloves garlic minced about 2 teaspoons
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt plus additional to taste
  • 1 pound of boneless skinless chicken thighs or chicken breasts (about 2 breasts if you are using breasts)
  • 1 28- ounce can crushed tomatoes
  • 2 chipotle chiles in adobo chopped NOTE: I purchase these in a can and save the rest for another use – they freeze well. DO NOT use the whole can in this recipe as the soup will be too hot
  • 1 15- ounce can pinto beans rinsed and drained
  • 1 can of Mexican style corn
  • 4 cups chicken stock or broth
  • Corn tortilla strips or corn tortillas or tortilla chips. I also like the tortilla strips you buy as salad toppings.
  • Shredded cheddar or Mexican style cheese
  • Diced avocado
  • Chopped fresh cilantro
  • Lime add a slice on the side to squeeze over
  • Sour cream or plain Greek yogurt
  • Optional: Trader Joe’s Chili Lime seasoning delicious on top if you can find it!

Instructions

  • Turn Instant pot to saute, or if using your slow cooker heat a pan on the stove and heat on medium heat. Once hot, add the onion, jalapeno and bell pepper. Cook until the vegetables are softened, about 6 minutes or so. Stir in the garlic, cumin and chili powder and cook until fragrant, about 30 seconds.
  • Transfer mixture from the skillet to the bottom of a 6-quart or larger slow cooker or if using Instant pot, turn off saute function.
  • Arrange the chicken breasts on top of the mixture. Add the tomatoes, chicken stock, chilies in adobo and salt. Stir gently.
  • Turn Instant Pot to slow cooking function. Cook on LOW for 5 to 6 hours, until the chicken is falling apart tender. Dice or shred the chicken, then return it to the slow cooker. Add the canned pinto beans and Mexican corn. Let cook on low for 20 more minutes to allow the flavors to combine and everything to heat.
  • Taste and add salt or seasonings as needed. If the soup is thicker than you would like, add in the remaining 1 cup chicken broth until it reaches your desired consistency. Enjoy!

Pumpkin Blondies with White Chocolate Chips

Hi there! Well fall is in full glory in Connecticut. Our leaves are turning and the weather has been beautiful. We have been busy with visits to Vermont which I hope to share some recommendations and up to Boston. Last weekend I finally had a chance to catch my breath and do some decorating to celebrate the season. The wreath in the picture was a Christmas Tree Shop find which I added a bow with some Michael’s ribbon (on sale now!).

Fall wreath
Some fall cheer at the door

Other touches around the house include pumpkins, mums and some delightful Williams Sonoma fall soap for the powder room (I typically do not like pumpkin spiced scent so the cider option is wonderful). I also found myself in the kitchen making lentil soup and these amazing pumpkin blondies with white chocolate chips.

Pumpkin blondies with white chocolate chips are full of brown butter taste and the pumpkin flavor is not overpowering. You could easily make them with dark chocolate or milk chocolate chips too. I happened to have white chocolate chips on hand and loved how the white chocolate complements the pumpkin flavor. It took me a few tries to get the recipe just right. Needless to say this dessert was gobbled up! I may even try a teaspoon of ground ginger next time to add some depth (but they are delicious as in the recipe below).

Pumpkin Blondies with White Chocolate Chips

The taste of fall in an easy-to-make blondie full of brown-buttery, pumpkin spice flavors with creamy white chocolate chips. Delicious for game day or as dessert or snack anytime.
Course Dessert
Cuisine American
Keyword Bars
Prep Time 25 minutes
Cook Time 25 minutes
Cost $4

Ingredients

  • ½ cup unsalted butter
  • ¾ cup brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 ⅓ cup all purpose flour
  • 2 teaspoons pumpkin pie spice or apple pie spice
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup good quality white chocolate chips

Instructions

  • Preheat oven to 350°F. Grease and line a 9×9 pan with parchment paper.
  • In a small saucepan over medium heat, melt the butter. Continue to cook, stirring the pan until the butter becomes a golden brown color. Watch it carefully to make sure the bits on the bottom of the pan do not burn. Remove from heat and cool slightly. It will look like the image when it is ready.
    Browned butter
  • In a large bowl combine brown butter, brown sugar, egg, vanilla, and pumpkin. Stir until combined.
  • In a separate bowl, combine flour, pumpkin spice, baking powder, and salt. Add the flour mixture to the wet ingredients and stir until combined. Fold in the white chocolate chips. Batter will be on the wet side.
  • Pour batter into prepared pan and bake for about 25 to even 30 minutes, until a toothpick inserted into the center comes out without raw batter on it. Oven temperatures can vary so watch carefully after 20 minutes.
  • Cool slightly before cutting and serving. Enjoy!

Fall This and That

Happy Fall! This fall has been busier than ever. This post I will share a few short updates on what I have been cooking, where I have been going and a few fall items I purchased that I am loving. Grab a pumpkin/apple spiced beverage and let’s discuss.

First, with high school gal applying to colleges we have been doing some last minute rounds to see local schools (if you missed our tour of a few southern and PA schools you can read about it here). We made it to the Boston College home game, and boy it was fun. I loved the latest game day look for girls which included some cute tennis skirts (why do I remember us wearing baggie jeans?!). Our team (BC) won so it was a huge celebration and so great to see old friends.

We also headed up to see college girl in Vermont and catch some fall foliage. I had made a mean care package (if I do say so myself) a few weeks ago for a first bout of homesickness. I created the perfect cookie for care packages as it does not crumble. This time I planned to bring one with a fall theme.

With not much time to spare I lucked out with an easy pumpkin oatmeal cookie mix from Trader Joes. Chewy, oatmeal cookies with chocolate chunks and plenty of pumpkin flavor…I did add a few extra chocolate chips. These are another care package win as the cookies hold their shape and flavor. Pick up a mix when at TJs. I am adding some spiced tea and latte easily made with the electric kettle along with a few other goodies.

For some reason this fall I have wanted to buy clothes! Maybe after last year’s imposed home stay and nowhere to go it feels good to get out. I bought this J Crew coat. I love the raspberry color and think it works for both fall and spring. With temps falling in CT, I have been wearing it everywhere.

Anyone else craving sneakers? Stylish sneakers are my go-to shoes as I work from home and am often shuttling between the gym, car pools, dog walks and zoom calls. These New Balance ones caught my eye. Can’t wait until they arrive as they are so comfortable. I like the subtle animal print on the back too.

Next up? I have a bunch of fall recipes on the blog which I will be making for football games, hiking picnics and more. You can make them too:

One bowl pumpkin bars with cream cheese frosting

Pumpkin crisp

Apple crisp

What have you been doing to celebrate fall? Mums on the porch? Pumpkins everywhere? Halloween decorating? This is one of my most favorite times of the year, and I hope you are enjoying it as much as I am. Cheers!

Care package chocolate chip cookies

Hi there! Fall for many of us means our kids are heading back to college. This year my daughter is a sophomore. Last year was a tough one. She ended up transferring from her dream school to a college closer to home. Transferring is never easy but during a pandemic it is even harder. So this year it is like she is almost like a freshman again. Along with getting into a routine, meeting two new room mates and taking on a full academic load comes some homesickness. What could be better than a care package to cheer her up? Cookies have to be part of it, but most of recipes create cookies that break easily or crumble. Not a problem at home, but throw UPS into the mix and she would have a mess by the time she opened the package. So, after experimenting a bit, I am sharing the perfect care package chocolate chip cookies.

What makes these cookies perfect for care packages?

These cookies are thick and chewy with some heft. They won’t break easily and are compact diameter wise. After completely cooling them, I put them into small zip lock bags and packed them snugly. I used UPS to send them to her dorm, and she received them two days later and said they were “yummy.” Apparently the room mates loved them too.

What are other items to put in a care package?

For my girl, I decided to add her favorite candy along with some hair styling product that I picked up inexpensively at TJ Maxx. I had some paper basket filler so I filled the bottom with it. Then I added a card and some funny print outs with reminders such as “share with your room mates.” Other ideas could include gum, other favorite foods that will keep a few days such as granola bars, dried fruit. Nail polish or self care items could work too.

A few other notes on missing your college student

Did you know that 70% of freshman are homesick the first semester? Don’t be surprised if this happens and frankly with the pandemic I can tell you it is hitting sophomores and other classes too who were online last year and now readjusting to college. If you are the one missing your kid, don’t feel bad. This is a huge adjustment for you too. I have been really enjoying articles from Grown and Flown and in particular the following posts:

How to Help Your College Freshman When They’re Homesick (grownandflown.com)

With My Daughter in College, It’s the Little Stuff I Miss the Most (grownandflown.com)

Nine Keys to College Success: What the Research Shows (grownandflown.com)

So much to learn and think about…parenting really is a lifelong journey! Without further ado, make these perfect care package chocolate chip cookies…save a few for yourself if you are feeling blue and send some to your student. He/she will thank you for them!

The Perfect Care Package Chocolate Chip Cookies

Chocolate chip cookies that are easy to make, withstand travel and taste delicious. Make a batch for your college student or anytime you wish to send some love (or just eat some delicious cookies!).
Course Dessert, Snack
Cuisine American
Keyword Care package, Cookies, Dessert
Prep Time 20 minutes
Cook Time 10 minutes

Equipment

  • Cookie sheets
  • Mixing bowls
  • Electric or stand mixer
  • Parchment paper (or baking liner)

Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter 1 stick plus 2 tablespoons softened
  • 2/3 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 12 ounce bag semi-sweet chocolate chips
  • 1/2 cup of semi-sweet mini chocolate chips

Instructions

  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  • In a large mixing bowl (or the bowl of a stand mixer), cream the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined.
  • Add the flour mixture and beat at medium speed just until combined. Stir in the chocolate chips. Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
  • Shape cookies into small balls.
  • Preheat the oven to 375F.
  • Watch cookies carefully after about 10 minutes. I usually switch trays from top to middle and spin them around so far side is now the close side to the oven door for even baking. Remove when firm and with just the hint of toasted light brown tops.
  • Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
  • The cookies can be served warm or at room temperature.
  • Allow to cool completely before putting into zip locks bags or another wrapping for your care package.

Classic Clam Chowder + Weekend Wrap Up

Hi there. Summer has been so busy as we are at the shore every weekend, and the last two weekends we have hosted friends which has been so much fun. I finally had a chance to read a bit on Sunday at the beach and fell promptly asleep! As much as I love entertaining it can be tiring. So, this post is a bit of a catch up post. I will be sharing my recipe for classic clam chowder or as our clams come from right off of Cockenoe Island I am officially calling the clam chowder recipe, Cockenoe Clam Chowder! I will get to that in a bit.

What is immediately on my radar is the fourth of July. We will host friends this Sunday for a BBQ and to watch the fireworks from the shore. I am thinking of making the best Mediterranean pasta salad to go with Mr. SB’s amazing ribs. I am searching for a good bar recipe that will withstand the heat and of course we will have s’mores as we always do. We toast the marshmallows on the fire pit. It should be a great weekend to celebrate! I will try to share next week (although I will be college touring again so it may be after that…).

So to get back to the clam chowder, Mr. SB discovered how to go clamming/oystering last summer. He even received his shell fishing license and bought all of the equipment (well Santa actually brought some of it). Of course he had to go clamming as soon as possible. We had so many oysters and clams (all delicious and so, so fresh) that I had about 8 cups extra. The clams you find on the East Coast can range from the softer shell steamers to what we call in RI, quahogs, which have a very hard shell and are generally quite meaty. They are perfect for chowder (I also love to steam them and dip into butter). So I used a basic soup recipe and added cream and of course the classic white pepper. I recommend buying white pepper if you do not have it as it makes a difference. Below is the recipe. Enjoy!

Cockenoe (Classic) Clam Chowder

Taste the ocean in this delectable and traditional New England clam chowder. Easy to make and freeze and the perfect use for any extra clams.
Course Appetizer, Soup
Cuisine American
Keyword Clam Chowder, Cockenoe, New England Clam Chowder
Prep Time 30 minutes
Servings 6 servings

Ingredients

  • 7 pounds clams scrubbed and rinsed. I steam them first (7 cups includes the shells – there will be less once shells are removed)
  • 3 cups water
  • 4 bacon strips
  • 1 medium-size Spanish onion diced small
  • 2 tablespoons flour
  • 3 large red or yellow potatoes cut into 1/2-inch cubes
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy or light cream
  • 1 tsp white pepper (or to taste)

Instructions

  • In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside. Picture of my steamed clams below.
    Cockenoe Steamed Clams
  • Clean your soup pot; then, over medium-high heat, sauté bacon until it’s browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel (you won’t use the bacon so use for something else). Add diced onion to pot and sauté until translucent.
  • Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
  • Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley and cream; cook just long enough to heat clams through, about 3 minutes.
    New England Clam Chowder Mixture
  • We love this chowder with fresh bread and a green salad.

Notes

Often we steam our clams ahead of time as after clamming we want to cook them right away.  This preparation also reduces the work time when you are making the chowder.  You could also pre cut your onion and potatoes so that the chowder comes together very quickly.  

No-Bake Energy Bites

Hi all…Sunday Bread daughter here with a guest post. I made these no-bake energy bites for my mom on her birthday (her request), and they came out great! They are super easy to make and refrigerate well. My mom loves them for an afternoon snack or post workout. My sister and I think they taste like cookie dough. Yum. Healthy too apparently. Sometimes we double the health benefit by having one of these with my mom’s favorite blueberry cauliflower smoothie.

So here is the recipe for No-Bake Energy Balls.

Nutrition for No-Bake Energy Bites

These bites are super healthy. Flaxseed is full of omega threes and fiber. These energy bites also contain chia seeds which like flaxseed, contain omega threes and fiber, in addition to protein, calcium, and numerous antioxidants. The bites are also gluten free and if you would like them to be vegan you could sub out the honey and use maple syrup. Dark chocolate has magnesium and make the bites yummy. So no-bake energy bites are both delicious and nutritious!

No-Bake Energy Bites

No-Bake Energy Bites

These super simple energy bites are perfect for anytime whether it be a mid day pick-me-up or a post workout snack. They are easy to make and taste delicious!
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Course: Snack
Cuisine: American
Keyword: Baking, Bites, easy, Energy, Healthy
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 12 bites
Cost: $5

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Large Spoon

Ingredients

  • 1 cup old-fashioned oats
  • 1/2 cup creamy nut butter – I like a combination of the Mixed Nut butter from Costco and Trader Joe’s Sunflower seed spread
  • 1/2 cup ground flaxseed
  • 1/2 cup chocolate chips – any kind you prefer
  • 1/3 cup honey
  • 1 TBS chia seeds
  • 1 tsp vanilla

Instructions

  • Stir everything together until combined. Stir with a big spoon to really mix well.
  • Cover the mixing bowl or container and place in the refrigerator for an hour or until the mixture can be formed into balls without falling apart.
 I use my hands to form balls. Store the balls in the fridge.

Lentil Vegetable Soup

Hi there! So, yes it is June and at this point I would not expect to be sharing a post about lentil vegetable soup. However, with last weekend at 45 degrees and raining until late Sunday afternoon…I made a big pot of this soup, and it was delicious. It freezes beautifully and is super economical as it only uses a small amount of bacon. You can also easily make the soup vegan by omitting the bacon and using vegetable stock. I would also up the garlic and other spices in the vegan version to add some flavor. Lentils are very popular in France, and it is said that eating them on the first of the month brings luck. Now, to share a bit of info on nutrition.

Nutrition in lentil vegetable soup

Lentils are considered a pulse (funny word right?) and are very nutritious. They are full of protein, rich in nutrients and are good for digestion, heart health and more. According to Dr. Axe, “Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, fiber and other bioactive compounds. While they’re known for providing protein and fiber, their polyphenol content is becoming the focus of ongoing research, since polyphenols are know play an important role in the prevention of degenerative diseases.”

While nutritious, I also find them delicious. Lentils have a subtle nutty flavor that pairs well with all kinds of vegetables. Lentils are also great room temperature, cold or hot as is the case with this soup. I love to make a batch and have them handy to add to salads and more. But right now, this soup fits the bill…enjoy!

Easy Lentil Vegetable Soup

Easy Lentil Vegetable Soup

Easy lentil vegetable soup is chock full of nutrition and taste.
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Course: Main Course
Cuisine: American
Keyword: Soup
Prep Time: 20 minutes
Cook Time: 38 minutes
Servings: 6 servings
Cost: $4

Ingredients

  • 4 slices bacon or omit if making vegetarian
  • 1 large onion chopped
  • 3 medium carrots peeled and chopped
  • 1 to 2 stalks of celery chopped
  • 2 cloves of garlic minced
  • 1 – 14 oz can diced tomatoes I like the basil, garlic version for even more flavor
  • 1 teaspoon fresh thyme
  • 1 cup lentils I use organic, green but you can use brown or red too
  • 1 teaspoon salt Or to taste
  • pepper to taste
  • 1/2 cup white wine
  • 4 cups chicken broth or use vegetable broth if making vegetarian
  • 2 cups water
  • 1 teaspoon balsamic vinegar
  • Dried herbs de Provence or Italian blend to taste

Instructions

  • Brown the bacon in a large soup pot or dutch oven. Set aside and crumble. Leave bacon drippings in the pot. If making vegetarian, heat vegetable oil until hot.
  • Add onions, celery and carrots to the pot and cook, stirring occasionally, until softened. Add garlic, then stir in tomatoes and thyme. Cook for 30 seconds.
  • Stir in lentils, salt, and pepper; cover, reduce heat to medium-low. Cook 8-10 minutes.
  • Uncover, increase heat to high, add wine, and bring to simmer. Add chicken or vegetable broth and water, bring to boil, cover partially, and reduce heat to low. Add your dried herbs de Provence (or other dried blend).
  • Simmer for 20-30 minutes, until vegetables and lentils are softened.
  • Stir in vinegar, bacon if you are using it.
  • Top with some grated cheese and serve with some fresh bread for a delicious meal.