Chocolate Fudge Thumbprint Cookies

It’s Christmas Eve! If you’re like me, that means lots of relaxing, eating, and spending time with my family. And maybe some last minute (yes, now it’s really last minute) baking.

If you’re seeking a relatively quick, very easy, festive holiday cookie, look no further. These are great for the chocoholic (sorry, not me) in your family. Or a chocolic friend, because who doesn’t like to be surprised with a plate of cookies this time of year?

Chocolate Fudge Thumbprint Cookies-icrashedtheweb

Chocolate Fudge Thumbprint Cookies

from Cafe Mom

Here’s what you need

  • 2 sticks + 2 tablespoons of butter, softened
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 Tablespoons cocoa powder
  • 1 heaping cup powdered sugar
  • 2­ Tablespoons hot water
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • holiday sprinkles

Here’s what you do:

  1. Preheat the oven to 350. Cream the butter, sugar and ⅓ cup cocoa powder. Mix well until one thorough mixture.
  2. Combine the flour, salt, baking soda and baking powder in a separate bowl. Add to the butter mixture by thirds and mix until combined.
  3. Roll the dough into small balls, about one-inch in diameter. Indent each ball with your thumb or a small spoon in the center.
  4. Bake for 7-8 minutes until cookie dough is lightly cracked on the surface but still soft.
  5. When they come out of the oven, don’t be surprised if your thumbprint is gone!  You’ll likely need to press the center of each cookie down again to make your frosting well. Cool completely.
  6. While cookies are cooling, make the frosting: mix the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cooled cookies and add festive sprinkles while frosting is still wet. Allow frosting to set before putting away.

Enjoy! I’m not a huge chocolate fan and even I enjoyed one (or a few). They’re not MY favorite (again, not a big chocolate fan) but they were definitely a hit. For simple modifications, I may play with the filling, adding peppermint or peanut butter in the future.

Chocolate Fudge Thumbprint Cookies

Questions for you:

  • Chocolate lover or not?
  • What are some thumbprint cookies you enjoy? I love jam cookies! 

Chocolate Dipped Heath Bar Shortbread Cookies

Have you been baking Christmas cookies yet? If your schedule has been anything like mine, you’ve been busy baking up a storm for cookie exchanges, holiday parties and office gatherings.

For this year’s work cookie exchange, I opted to make these cookies. I knew I wouldn’t have time to make them completely the night before, so I actually made the dough, froze it, and then baked and dipped them in chocolate and sprinkles the night before. These cookies are good – not too sweet, but delicious and festive (if you add rainbow sprinkles)! A great cookie exchange addition.

Chocolate Dipped Heath Bar Chip Shortbread-icrashedtheweb

Chocolate Dipped Heath Bar Shortbread Cookies

Recipe from the kitchn. The original recipe says it makes 70-75 cookies. Don’t know what I did differently, but mine made about 45. If yours makes 70, PLEASE let me know what you did!

Here’s what you need:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cups mini semi-sweet chocolate chips
  • 3/4 cup Heath toffee chips
  • 1 cup chocolate melting wafers

Here’s what you do:

  1. Cream together butter, powdered sugar, and salt until smooth. Add vanilla.
  2. Using a hand or stand mixer on, low speed, mix in the flour until combined and a dough is formed. Fold in 1 cup of the chocolate chips and the Heath Bar chips.
  3. Divide the dough in half and shape each half into a log about 10-12 inches long. Wrap both logs of dough in parchment or plastic wrap. Refrigerate the rolls until firm (a few hours, or up to three days). The logs can also be frozen if you don’t plan on baking them within a few days, just make sure to thaw in the fridge overnight before baking.
  4. When you’re ready to bake the cookies, cut the logs into 1/4- to 1/2-inch thick slices. Preheat the oven to 350°F and line two baking sheets with parchment paper. Arrange slices slightly apart on the baking sheets.
  5. Bake the cookies for 13 to 15 minutes, until the edges just start to brown brown. Let the cookies cool on the baking sheets before removing from the pan.
  6. Melt the 1 cup of chocolate melting wafers in the microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use a butter knife to scrape off the excess chocolate. Place the dipped cookies on parchment paper. Optional: while still wet, add festive/colorful sprinkles. Wait until set before storing or tasting.
  7. Enjoy!

Chocolate Dipped Heath Bar Chip Shortbread~icrashedtheweb

Some questions for you:

  • What twists on traditional cookies do you make to give them more of a holiday appeal? I like to shape them into fun holiday shapes (candy canes, snowmen) or add red/green sprinkles (like these!).
  • What’s your go-to cookie for cookie exchanges?

Zoodles with Chunky Eggplant Sauce

I don’t know about you, but when it comes to fall meals, I crave comforting foods.

Foods that are easy to put together, but taste like they’ve been cooking all day.

You know  – spaghetti, baked ziti, lasagna, chili … all those delicious, hearty meals. Meals to curl up on the couch with, to watch a movie, read a good book or even for game day (go Browns!). I have also begun to enjoy the occasional meatless meal and find that if done right, vegetarian dishes can be great fall comfort meals. That’s why when Silk challenged me to join their Sideline Meat campaign and come up with a Meatless Monday meal, I was excited to participate. And challenged to find a meal that even B (as you know, he has a self-proclaimed “meat tooth”) would enjoy.

Introducing this eggplant “pasta” dish. It should be no surprise that I’m choosing a zucchini pasta dish. I’m a lover of my zoodler (aka spiralizer) and I love making zoodles. Plus, the Silk adds a somewhat creaminess to the sauce and served over zoodles, it’s nearly guilt-free. Enjoy!

Zoodles with Chunky Eggplant Sauce-icrashedtheweb

Zoodles with Chunky Eggplant Sauce 

Here’s what you need:

  • 2 Tablespoons olive oil
  • 1 medium eggplant, sliced into one-inch pieces
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 medium tomatoes, diced
  • Generous sprinkle of hot pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup almond milk – I used Silk Unsweetened Original Almond Milk
  • 2 zucchini, spiralized (this is the zoodler I use)
ingredients

ingredients

Directions

  1. Heat a medium to large size pan over medium high heat. When hot, add olive oil, and then add the chopped eggplant. Cook until brown, about 3-4 minutes, and then flip and cook another 3-4 minutes.
  2. Add add the shallot and garlic, and continue cooking until the eggplant and the onions are soft, about 3-6 minutes.
  3. Add the tomato and cook for another 3-4 minutes until it starts to get juicy. Add hot pepper flakes generously over the veggies. I like my food spicy so I added a lot – add as much as you feel comfortable with. Feel free to add salt at this time as well.
  4. Turn the heat down to medium and add the almond milk. Cook until the tomato sauce is a little thick. When everything looks about done, add in the zoodles. Cook for an additional 2 minutes or so, carefully so the zoodles don’t get soggy, and then plate.
  5. Enjoy!
sauce is looking good!

sauce is looking good!

Zoodles with Chunky Eggplant Sauce

ready to eat!

Some questions for you:

  • What’s your favorite fall comfort food?
  • Have you ever cooked with almond milk? What did you make?

Disclosure: While I was not compensated for this post, product was provided to me by Silk. My views and comments are solely my own and do not represent those of WhiteWave and/or Silk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below!

Almond Milk Volcano Rice Pudding

Have I mentioned I’m a Meatless Monday blogger? I am! And while I’m not a vegetarian, I do enjoy the occasional meatfree dish.

That’s why when I was provided a package from Lotus Foods with a few different meatless, carbalicious (rice and ramen) yum yums, I was super excited to try them out and share the recipes with you. I had also recently gotten some coupons from Silk and was interested in seeing what I could make from the both – what could I do to combine Silk’s dairy free milk with Lotus Foods package?

goodies from Lotus Foods!

goodies from Lotus Foods!

I’ll have some savory meals coming soon, but first off, I knew I had to try making some rice pudding. My mom always made such good rice pudding growing up. It was creamy, soothing, warm, and so so so delicious. Inspired by memories of her dessert, I bring you Almond Milk Volcano Rice Pudding. Probably a little better for you than the version I had growing up, but still pretty good!

Almond Milk Volcano Rice Pudding

Almond Milk Volcano Rice Pudding

  • 2 cups almond milk – I used Silk unsweetened original
  • 1/2 cup rice – I used the Lotus Foods Organic Volcano Rice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/3 c. maple syrup
the ingredients - so few and so simple! (minus maple syrup. it was camera shy)

the ingredients – so few and so simple! (minus maple syrup. it was camera shy)

Here’s what you do:

  1. Place the almond milk in a medium saucepan over medium heat. Bring to a gentle bubble and lower the heat to simmer.
  2. Add the rice and season it with the cinnamon, nutmeg and cardamom. Stir until the spices are evenly coating the rice and almond milk. Cook for 10 minutes until milk is starting get absorbed.
  3. Pour into an oven-safe pan and cook for 20-30 minutes at 350 degrees until nearly all of the milk is absorbed. Serve warm or cold, topped with additional cinnamon and maple syrup if you like.

Some questions for you:

  • Have you ever had volcanic rice? What did you think of it?
  • What’s your favorite rice dish? I need new recipes!
  • Do you have a favorite childhood dessert?

Disclosure: While I was not compensated for this post, product was provided to me by Silk and Lotus Foods. My views and comments are solely my own and do not represent those of Lotus Foods or Silk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below!

The BEST Soft Sugar Cookies With Buttercream Frosting

I have a sweet tooth. That should come as no surprise to you. I prefer sweet to salty typically (though I do love sweet AND salty a la peanut M&Ms and chocolate covered pretzels) and believe that there is ALWAYS room for dessert. So I typically like almost all dessert recipes. But – let me tell you – this cookie recipe is AMAZING. If you like soft sugar cookies with frosting, this recipe is for you.

icrashedtheweb-sugar cookies with buttercream frosting

Seriously. I typically have a hard time eating my baked goods after I bake them. Don’t get me wrong, I’ll have a cookie a little bit later, but these … these, I ate 3 of these in one day – that’s how good they were. Even B, a non-sugar cookie lover, who was hesitant to try them out, really liked these cookies.

I made mine with Halloween-theme and cut them out with pumpkin and other cookie cutters – you can just roll them with your hand into a ball and flatten them out so that they’re even easier to make. Make these cookies now. They are soft and the frosting is so good. You won’t regret it.

sugar cookies with buttercream frosting

The BEST Soft Sugar Cookies With Buttercream Frosting

Here’s what you need:

For the cookie dough

  • 1 cup butter, at room temperature
  • 2/3 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 Tablespoons water
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 5 1/4 c flour

For the amazing buttercream frosting (from this recipe)

  • 1/3 cup butter, at room temperature
  • 2 ½ cups powdered sugar
  • ½ tsp vanilla
  • ¼ tsp almond extract
  • 2 ½ to 3 Tablespoons half-and-half

Here’s what you do:

For the cookies

  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • In a small bowl, combine flour, baking soda, cream of tartar and set aside.
  • In a large bowl of a standing mixer, cream together butter, oil, sugars, water, eggs and vanilla.
  • Add in flour mixture about 1 cup at a time, mixing as you add it to the wet mixture. Mix until everything is combined.
  • If you’re making regular (not cookie-cutter) cookies, use your hands to roll about healthy size (a.k.a not exact) round Tablespoon of dough and place it on a cookie sheet. Flatten dough to about ¼ inch tall. If you’re using cookie cutters, you can roll out the dough at this step. Dough should be about ¼ inch tall when you use the cookie cutter. Then place dough on cookie sheet.
  • Bake at 350 for about 15 minutes.  The cookies should be just browning when you take them out. Let cool on the baking sheet for a few minutes before moving to a cooling rack. Once they are cooled, store them in the fridge and cool completely before frosting

For the vanilla buttercream frosting

  • Combine all ingredients in a large mixing bowl and whip until frosting is smooth and fluffy.
  • Frost and decorate cooled cookies. If decorating with sprinkles, add immediately after frosting each cookie so that they stick. I added orange food coloring to make the pumpkins. After frosting was dry I also decorated with black gel icing to make jack-0-lanterns.

sugar cookies with buttercream frosting

 

Meatless Monday: Thai Style Green Curry Stir Fry with Freekeh

I have a confession. I’ve been slacking off. Slacking off with meal planning. Slacking off with food prep. And eating some of the same meals over and over again (hint: one rhymes with Bibotle Churrito Coal). Work has been busy. Life has been busy. And I’ve been somewhat uninspired. Which is likely why it’s been a while since I shared a Meatless Monday post, and even longer since I shared a freekeh recipe (the last one was cajun shrimp freekeh) … That’s why when I cleaned out my pantry last weekend and saw the bag of freekeh AND cans of curry paste, I got excited. Inspired. I had one meal for the week planned out! Yes, I got excited over one meal … it’s the little things.

So here you go. Something easy. Quick. With leftovers! And something to hopefully inspire you for a delicious vegetarian meal!

thai style freekeh green curry stirfry icrashedtheweb

Thai Style Green Curry Stir Fry with Freekeh

Serves 2ish (Made two dinner portions plus a lunchtime portion for me for leftovers)

Here’s what you need:

  • 1 cup cooked freekeh (I used Freekeh Foods brand)
  • 1 Tablespoon canola oil
  • 1 clove garlic, finely diced
  • 1 sweet potato, chopped into thin pieces
  • 1 carrot, roughly chopped
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 cup green beens, roughly chopped
  • 1/2 cup unsweetened coconut milk
  • 1 Tablespoon green curry paste (I used Maesri Green Curry Paste)

Here’s what you do:

  1. Prepare the freekeh according to package directions. I love the Freekeh Foods original because it’s cracked freekeh and easy to prepare and takes only 25 minutes to cook. If you get the whole freekeh (not cracked) it takes a loooot longer to cook. My mom did that once. Don’t make that mistake.
  2. Heat canola oil in a pan on medium heat. Add in garlic and cook for about a minute. Turn up heat to medium high and toss in sweet potatoes and carrot. Cook for 3 to 4 minutes or until starts to get soft. Add in rest of veggies – onion, pepper, green beans.
  3. While the veggies are cooking, prepare your sauce. In a separate sauce pan, heat up coconut milk with green curry paste. Whisk together or stir with a spoon until green curry is evenly distributed and mixture is thin and light green. If you’re a fan of more spice, you can probably add in some more green curry paste, to taste. A little goes a long way! (And alternatively, if you prefer less heat to your curry you can always add in less paste or more coconut milk)
  4. After veggies are nearly done, about 4-5 more minutes, add in the curry sauce and toss in the freekeh. Stir everything together so that it’s heated through and the sauce is throughout. Avoid overcooking your veggies – I like mine slightly crisp and not mushy – and serve immediately.

green curry over freekeh - icrashedtheweb

Some questions for you:

  1. Have you ever had freekeh before? How did you prepare it or have it cooked?
  2. What’s the best meatfree dish you’ve eaten recently?

For more Meatless Monday posts, check out some of my past recipes or visit the linkups below!

Meatless Monday!

Cherry Almond Scones

B loves scones. You may know that – I’ve made them before (blueberry buttermilk and pumpkin are my faves), but I’m always looking for new recipes to try out.

A few months ago, B and I were in Cincinnati and we stayed with our friends Teddy and Suzanne. In the morning after we woke up, we were greeted with french press coffee AND freshly baked cherry almond scones. The scones were SO good, that B had to have the recipe. Teddy had baked them himself, so of course he had to share the recipe. And now – I’m sharing them with you!

cherry almond scones-icrashedtheweb

Cherry Almond Scones (a.k.a. Teddy’s scones :))

Here’s what you need:

  • 1/2 cup dried cherries
  • 2 cups all-purpose flour
  • 1/4 cup sugar, plus 1 Tablespoon for the topping
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter
  • 1/4 cup sliced almonds
  • 2 eggs
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon almond extract
  • 1-2 tsp lemon rind (optional)

Here’s what you do:

  1. Preheat the oven to 425ºF.
  2. In a bowl, combine dry ingredients: flour, sugar, baking powder and salt.
  3. Cut butter into small chunks. Add pieces to dry mixture. Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs. Add in the cherries and almonds.
  4. In a separate bowl, combine eggs, coconut milk and almond extract.
  5. Create a well in the center of the dry ingredients. Add wet ingredients to the well. Carefully combine, just until moistened.
  6. Place dough onto a work surface, and pat and shape dough into a 1/2 to 1-inch-thick round. Cut into 8 wedges. Transfer to baking sheet lined with parchment paper.
  7. Brush with a Tablespoon of sugar and lemon rind (optional) on top.
  8. Bake until golden brown, about 15 minutes.

cherry almond scones-icrashedtheweb

Some questions for you:

  • Do you like sweet or savory scones?
  • What’s the best scone you’ve ever had? I need new ideas 🙂

PS- I just realized I went ALL july without posting a recipe!? How the heck did that happen?

Ladies Craft Beer Society Takes on Pickling (Weekend Update: How to Make Pickles)

This Saturday was our monthly Ladies Craft Beer Society. For those of you who need to catch up, each month I meet with a few lady friends for a few craft beer drinks, and a new craft. (B calls this my witchcraft society … ’nuff said) This month’s craft was pickling! I don’t know if it counts like a craft or not, but it was definitely something I was pumped for.

For you Portlandia fans, here’s what I was thinking about all week:

We had it at the lovely home of Cuoghi – she has a great kitchen and knows how to entertain. I wish I had taken a photo of all the glorious food she prepared – brown butter nectarine bars, two different quiches, homemade hummus, homemade ice cream sandwiches for dessert. So. Good. Oh, and some delicious frozen strawberry lemonades  made with the lemon vodka we’d made at a previous LCBS.

frozen vodka strawberry lemonades

ice cream sandwiches

all the igredientsWanna make some delicious pickles? Here’s what you do. First we all made the pickling spice, which was a combination of 1/2 cinnamon stick (crushed), 2 whole cloves (crushed),   2 dried bay leaves,  2 T mustard seeds, 2 T whole coriander seeds, 2 T black peppercorns, 2 t whole allspice,  2 t dill seeds, 2 t caraway seeds and 2 t chili flakes. Combine everything in a jar – easy peasy!

1

Then we made the pickles. She had prepared recipes for both dill and bread & butter, but the dill were more my kind. Here’s what we did:

2

Refrigerator Dill Pickles

Here’s what you need:

  • 6-7  kirby or pickling cucumbers
  • 1 c white vinegar
  • 3/4 c water
  • 2 T kosher salt
  • 1 T pickling spices (above)
  • 3-4 fresh dill springs or 2 tsp dried
  • optional: 2-3 chopped garlic cloves, chile flakes, sliced jalapeño, you can add another teaspoon of dill seeds if you like them really dilly

Here’s what you do:

  1. Cut up cucumbers and put in clean jar.
  2. Add optional items. I made one with garlic and sliced jalapeño and one regular.
  3. In a medium sauce pot, put everything else stir, bring to boil so that salt is dissolved, pour over cucumbers, seal jar.
  4. Let sit out for about an hour, then refrigerate.  They’ll be ready in about 24 hours! Enjoy 🙂
pickling

ladies pickling!

The finished product - spice, pickles and pickled jalapeños

The finished product – spice, pickles and pickled jalapeños

And that’s it for my weekend update! Coming up next .. a race recap from the half marathon I ran on Sunday. Guess what – another PR!

Meatless Monday!

Some questions for you:

  • What’s something delicious you made or ate this weekend?
  • Have you ever made pickles?
  • What’s something fun you like that’s pickled?

Mediterranean Crockpot Chicken For 2

I’m not a seasonal eater. What do I mean by that? I love soups year round. Chili? In July? Why not?! Ice cream in the winter? Of course! B, on the other hand, is very seasonal. We can’t eat soup in the summer. Crockpot? Stash that away from May-Aug (and sometimes September). BUT sometimes I can sneak in a slow cooker recipe in the summer and convince B it’s still seasonal. I didn’t quite do that with this one (there was no sneaking) BUT he did enjoy it. And would eat it again:) At last! A  crock pot meal that even B enjoys in the summer.

Mediterranean Crockpot Chicken

Mediterranean Crockpot Chicken For 2 (with leftover for lunch)

Makes 2 large dinner servings, with a leftover lunch portion

Slightly modified from Family Food on the Table

Ingredients

  • 2 large, skinless chicken breasts (mine weighed a little more than 1/2 lb)
  • 1 28 oz. can whole tomatoes, mostly drained and chopped a bit
  • 1 14-oz. cans artichoke hearts, drained
  • 1/2 cup chicken broth
  • 1 onion, chopped
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1/4 cup white wine vinegar
  • 2 tsp red curry powder
  • 1 Tablespoon dried Italian seasoning
  • 1/4 cup fresh basil
  • 1 cup cooked quinoa

Instructions

  1. Combine everything BUT the fresh basil and quinoa in your slow cooker (chicken breasts through dried Italian seasoning).
  2. Cover and cook on low for 8 hours.
  3. Once finished, use two forks to shred the chicken into large chunks.
  4. Serve warm, with fresh basil and over quinoa. NOTE: There will be a decent amount of liquid left – I liked mine almost soupy and used much of it. If you don’t, use a slotted spoon for removing the meal from the crockpot.
Mediterranean Crockpot Chicken

Sittin in the slow cooker …

Mediterranean Crockpot Chicken

Ready to eat!

Alright, your turn. A few questions for you:

  • Any favorite summery slow cooker recipes? Let me know!
  • What’s the best slow cooker meal or snack you’ve ever had?
  • Are you a seasonal eater?

Meatless Monday: Lomein Zoodles

If you read my blog, you know I’m a lover of my zoodler (aka spiralizer). I love making zoodles and sharing the love with friends.

In my effort to try every single zoodle recipe there is – and share zoodles with friends – I had my friend Cuoghi over for Meatless Monday and we made a version of this recipe. It was her first time trying zoodles and I think she’s hooked!

Here’s our minor tweaks.

Lomein Zoodles

Vegetarian Lomein Zoodles

Serves 4

Here’s what you need:

For the noodles

  • 3-4 zucchini (I used 3 regular zucchini and one large yellow squash)
  • 2 Tbs canola oil
  • 2 cloves garlic, finely diced
  • 2 tsp fresh ginger, diced
  • 1 head of broccoli, chop the florets up
  • 1 cup snap peas
  • 1 red bell pepper, sliced into 1/2 inch long strips
  • 1 cup edamame, cooked
  • 1 head bok choy, white and greens chopped
  • 2 large carrots, sliced into rounds
  • 2 tsp sesame seeds, for garnish
  • 1 tsp red pepper flakes

For the sauce

  • 1 1/2 Tbs sesame oil
  • 1/4 cup low sodium vegetable broth
  • 2 Tbs soy sauce
  • 3 Tbs hoisin sauce
  • 1-2 Tbs corn starch
  • 1-2 tsp sriracha (to taste)

Here’s what you do:

  1. Prepare the sauce. Combine all sauce ingredients, whisk together until cornstarch is evenly dissolved. Set aside.
  2. Semi-blanch broccoli and carrots – boil for about 2-3 minutes until just softened, then remove and add to a colander to remove excess water.
  3. In a very large skillet or wok over medium heat add in canola oil.
  4. Add red bell pepper and white stems of bok choy into skillet once oil is heated up. Cook for about 3-4 minutes until just softened.
  5. Add in garlic, ginger, red pepper flakes, snap peas, carrots and broccoli.Cook all the vegetables for 3-5 minutes until they all start to soften.
  6. Add in squash noodles, green leafy part of bok choy, edamame and the sauce prepared in step 1. Cook until squash noodles are covered with sauce and softened to your liking, about 3-5 minutes.
  7. Garnish finished dish with sesame seeds. Add additional hot sauce or sriracha as needed.  Enjoy!
3 bowls, plated

3 bowls, plated, with chopsticks

Lomein Zoodles - ictw

leftover zoodles for lunch the next day

leftover zoodles for lunch the next day!

Some questions for you:

  • What’s your favorite Chinese food dish? I love all dumplings. B likes lomein so this dish was definitely a winner with him!
  • What’s your favorite spiralizer recipe?
  • Chopsticks or fork? Chopsticks all the way! 

It’s been a while, but I’m joining the Meatless Monday linkup with Tina Muir and Confessions of a Mother Runner and The Fit Foodie Mama.

 photo MM new 2_zpsndxbaium.jpg