The Culinary Couple

Thai Chicken Wraps

01.19.2012 · Posted by Emily (The Culinary Couple)

Now that I’m home with Sam during the day, I struggle to find lunch ideas that are simple but still exciting. Because let’s face it — some days I barely have time for a ham sandwich and a handful of grapes, and there’s nothing exciting about that. But I’ve found that if I plan ahead — i.e. make a batch of this Thai chicken salad on Sunday — lunch is something I look forward to. I can assemble it quickly and sit down to savor it while the little guy is napping.

This wrap is full of flavor and packed with enough protein and veggies to keep me satisfied until dinner.

Do you have any easy and fulfilling lunch ideas to share?

Thai Chicken Wrap

(Print this Recipe)

Makes 6 wraps.

Ingredients for Salad

  • 1 lb chicken breast tenders
  • 1 Tbsp olive oil
  • Salt and pepper
  • 2 cups fresh bean sprouts
  • 1 cup coleslaw mix
  • 3 scallions, chopped
  • 12 basil leaves, chopped
  • 6 whole wheat tortilla wraps

Ingredients for Peanut Sauce

  • 1/4 cup room temperature peanut butter
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 2 tsp sugar
  • 1/4 tsp cayenne pepper
  • 2 Tbsp canola oil

Directions

  1. Heat olive oil in a skillet over medium-high heat. Sprinkle salt and pepper onto chicken and cook about 4 minutes per side. Slice cooked chicken on an angle.
  2. In a large bowl, combine sprouts, coleslaw, scallions, and basil. Set aside.
  3. In a small bowl, whisk together peanut butter, soy sauce, vinegar, sugar, and cayenne. Stream in canola oil.
  4. Add chicken to veggies and pour peanut sauce on top. Toss to combine.
  5. Pile chicken salad onto tortillas, wrap tightly, and warm using a panini press or griddler.

Tuesday Things

01.17.2012 · Posted by Emily (The Culinary Couple)

1. Sam is now rolling over from belly to back. And Nick was here to witness the milestone moment! We applauded, of course, but baby boy wasn’t nearly as amused as his silly parents.

2. I have a new favorite Pandora station: Family Folk Songs. Sam and I listen to it at least three times every day — typically before nap time. I have no idea where I’ve stored the lyrics to so many children’s songs, but I know every word to about 90% of the songs. Nick, on the other hand, needs some practice. Did they not sing “The Green Grass Grows All Around” and “I Like to Eat Apples and Bananas” in Germany?

3. Sam has a new favorite toy: the O Ball. It’s the perfect size for his little fingers. And, just like everything else, it goes straight into his mouth.

4. For the past two weeks, I have successfully planned a week’s worth of meals. This is a big deal for us. We’ve cut out little trips to the grocery store for ingredients like basil and lemons and carrots. And we’ve eliminated the question that typically comes every night around 5pm: “What’s for dinner?” … So what was for dinner? Potato gnocchi with roasted butternut squash, cranberries, and pecans. BBQ chicken sandwiches and sweet potato fries. Rigatoni with stewed tomatoes. Thai chicken wraps. Yum!

5. I may not be getting to the gym on a regular basis these days, but I’m finding other (and much more entertaining) ways to exercise. Airplane!

Meatless Monday: Quinoa Burgers

01.16.2012 · Posted by Emily (The Culinary Couple)

Sometimes there’s nothing better than a big beefy burger. With caramelized onions, sauteed mushrooms, and a thick slice of cheddar cheese. But if you’re looking for a healthier alternative, look no further.

This quinoa burger far surpasses any other vegetarian burger I’ve tried. It’s full of flavor and has a nice spicy kick — thanks to roasted red peppers, chipotle peppers, and chopped fresh cilantro.

Hearty red quinoa replaces beef as the protein component, and it’s also gluten-free and a good source of dietary fiber. If you’re not yet on the quinoa train, it’s time come aboard!

Finally, mashed black beans and cooked yellow corn add substance.

See how colorful?

The only downside to this burger is that it doesn’t hold its shape. Simply add an egg if this concerns you. Or just scoop up the extra pieces with a fork!

Are you a fan of veggie burgers? If so, what ingredients do you use?

Quinoa Burgers

(Print this Recipe)

Makes 6 burgers.

Ingredients

  • 1/4 cup red quinoa
  • 1/2 cup vegetable broth
  • 2 -  14 oz cans black beans, rinsed and drained
  • 1/2 onion, diced
  • 1/2 cup roasted red peppers, diced
  • 1/2 cup cooked corn
  • 1 can chipotle pepper, drained and diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp salt
  • 1/2 cup panko breadcrumbs

Directions

  1. Combine quinoa and broth in a saucepan, bring to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes.
  2. In a bowl, slightly mash the black beans. Add the remaining ingredients, including cooked quinoa, and chill for at least 2 hours.
  3. Shape mixture into 6 patties. Add a bit of olive oil to a frying pan and brown the patties, about 3 minutes per side. Serve on a hearty bun with your choice of toppings and condiments.

(Adapted from Rueben’s Burger Bistro in Boulder, CO)

Photo a Day – Week 2

01.15.2012 · Posted by Emily (The Culinary Couple)

8/366 A green drink a day keeps the doctor away.

9/366 Bath time is the best time.

10/366 Dogfish Head Ta Henket beer. Why, oh why, did they cancel Brew Masters?

11/366 Our furnace stopped working early this morning. So Sam is napping downstairs by the space heater.

12/366 Long overdue for new lenses.

13/366 Homemade spaetzle and schnitzel. Nick’s specialties.

14/366 Sheets are clean. Pillows are fluffed. Can I just crawl in now?

Tuesday Things

01.10.2012 · Posted by Emily (The Culinary Couple)

1. I’m craving routine in this new year. When I worked full time, I had a very predictable routine. From my morning cup of hazelnut coffee to a book in bed before turning out the light. Now I operate on Sammy time. But we’re through the “fourth trimester,” and I do believe we’re both ready to establish a (flexible) routine. Caring for this sweet boy will always be my number one priority, but I’d feel more satisfied if I could tackle a few more tasks throughout the day.

2. Sam has been an agreeable sleeper since the day he was born. It didn’t take long for him to decipher day from night, and he has been sleeping consistently for 7-9 hours for the past three months. Naps, however, have recently become a struggle. Why? Because instead of cuddling him during those long daytime naps, we’re trying to transition him into the crib. It’s been a challenge, to say the least. He has no trouble putting himself to sleep; it’s the staying asleep part that he hasn’t yet mastered. After 30-45 minutes, like clockwork, he wakes up screaming. (The 45-minute intruder, perhaps?) So I swaddle and re-swaddle and re-insert the pacifier and rub his belly and stroke his cheeks and try as hard as my heart can manage to not pick him up and hug him tight. Moms On Call says that it takes 3-5 days for a baby to form a new habit, so I’m hoping this gets easier.

3. Maybe the reason why Sam is having trouble napping is because he has so many wonderful new toys to stimulate him during the day. Thank you, Santa! (And grandparents, aunts, uncles, and friends.) His big gift this year was a jumperoo. And, although his feet can’t quite reach the floor, he’s still so mesmerized by the lights and sounds.

4. Remember the Vitamix that we bought just before Christmas? Well, we’re using it on a daily basis now. I’m sort of addicted to the following green smoothie: 1/2 cup vanilla Greek yogurt; 1 cup almond milk; 1 tablespoon peanut butter; 1 frozen banana; 4 cups spinach.

5. And to make that green smoothie even more enjoyable to drink, I bought our first pair of Tervis Tumblers — with colorful straws, of course.

6. I’ve been losing hair at an alarming rate. I know it’s a normal postpartum symptom, but it sort of freaks me out.

7. Speaking of postpartum, I’m now just 2 lbs over my pre-pregnancy weight. Woohoo!

8. That weight loss, though, has little to do with exercise. I’d like to say that I’m running every other day, but I’m just not there yet (see thing #1). I do, however, want to run another half marathon this summer. I know I just need to choose a race and sign up so I feel motivated to train.

9. Nick emailed this article to me yesterday. It’s why we quit cable.

10. And now I leave you with a photo that makes me laugh out loud. Do you think he’ll grow into it before spring?

Meatless Monday: Pumpkin Penne Pasta Bake

01.09.2012 · Posted by Emily (The Culinary Couple)

We have no extraordinary resolutions this year. Just the usual. Eat healthy. Exercise. Unplug. Enjoy life’s little details. Savor every moment with Samuel. And I think we’re off to a good start!

I don’t believe that every Monday will be a meatless one, but it is our goal to eat at least one vegetarian meal each week. It’s not that we eat a lot of meat — in fact most of our intake is in the form of boneless skinless chicken breasts, ground turkey, and sweet Italian sausage — but the goal will help us to further flex our culinary muscles.

The original recipe for this baked pasta comes from Veganomicon, though our adaptation is not vegan.

The sauce is rich and creamy — thanks to ricotta and pumpkin — with a hint of brown sugar and nutmeg.

Sweet caramelized onions are a key component.

Along with a breadcrumb topping that includes walnuts, sage, oregano, and paprika.

We made a full batch and froze half in a foil casserole pan. Oh, how I love freezer-friendly meals.

Served alongside a simple salad of mixed greens, this meal is flavorful and filling.

What’s your favorite vegetarian dish? I’d love to add it to our weekly menu.

Pumpkin Penne Pasta Bake

(Print this Recipe)

Serves 8.

Ingredients for Pasta Sauce

  • 3/4 lb whole wheat penne pasta
  • 2 onions, thinly sliced
  • 3 Tbsp extra-virgin olive oil
  • 16 oz ricotta cheese
  • 1 (15 oz) can pumpkin pumpkin puree
  • 1 Tbsp brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable broth
  • white pepper and cayenne, to taste

Ingredients for Breadcrumbs

  • 2 1/2 cups fresh breadcrumbs (we thawed whole wheat buns from our freezer and processed the pieces in our mini-prep food processor)
  • 1/2 cup walnuts, chopped
  • 1/4 cup unsalted butter, melted
  • 2 tsp ground sage
  • 1 tsp dried oregano
  • 1/4 tsp ground paprika
  • salt and freshly ground pepper, to taste

Directions

  1. Preheat the oven to 375°F. Grease a 9 x 11 baking dish (or two smaller dishes).
  2. Prepare penne pasta according to the directions on the box. Drain and rinse with cold water.
  3. In a large pan over medium heat, saute onions in olive oil until slightly brown and caramelized, about 15 minutes. Set aside.
  4. In a large bowl, combine ricotta, pumpkin, brown sugar, nutmeg,, white pepper, cayenne, and broth. Add cooked penne pasta and caramelized onions. Pour mixture into prepared baking dish.
  5. For the breadcrumbs: Combine all ingredients until breadcrumbs are lightly coated. Sprinkle evenly over pasta.
  6. Bake 28 to 30 minutes, until top is golden brown. Cool 5 minutes before serving.

(Adapted from Veganomicon)

Photo a Day – Week 1

01.08.2012 · Posted by Emily (The Culinary Couple)

I attempted this before, but I believe (I hope!) it will be much easier this time around, thanks to my trusty iPhone and Instagram app.

1/366 Aud Lang Syne. Apple pie a la mode.

2/366 Baby boy has his first cold so we’re snuggling in our jammies all day. The unpacking and cleaning can wait.

3/366 There’s a frog in the nursery. And Sam slept better last night because of it.

4/366 He melts my heart on a daily basis.

5/366 Sure beats takeout.

6/366 It’s 55 degrees, and Nick is home early. This calls for an afternoon run.

7/366 Winter walk.

Three Months

01.06.2012 · Posted by Emily (The Culinary Couple)

Dearest Sammy Boy,

You turned three months old on Christmas Day! I believe that we have learned as much about you as you have learned about this big world. We’ve cradled you when you cried and rocked you to sleep. We’ve learned how to console you and how to make you smile. We’ve figured out how to eat with one hand while holding you with the other. We’ve discovered your favorite books and toys. Each day we fall more in love with you.

You continue to develop such a sweet little personality. You are alert and curious. You respond to our voices with coos and smiles. You focus on our eyes and faces and follow our movements when we walk across the room. Basically, you melt our hearts on a daily basis.

This month you discovered your hands, which you can’t keep out of your mouth, and your feet, which you can’t help but kick and stare at — especially in the bathtub. Bath time remains your favorite time of day, though playtime now comes in a close second. You sit up like such a big boy in your Bumbo seat and play with a host of characters: a butterfly, an owl, and a giraffe. And you love to fly like an airplane! Also, you no longer lie still on your activity mat. You wave your arms and arch your back, and we are just waiting for you to roll over. It’s going to happen soon!

Speaking of squirming, it’s become more difficult to hold you, especially when I lift you to my shoulder to burp you after mealtime. You’re just too interested in observing your surroundings. And if you hear Daddy, you turn your head to try to find him. Then when you make eye contact with him, you give him a big smile. Yes, you’re our smiley Wiley.

You haven’t yet turned that smile into an audible laugh. But you spread your mouth so wide and give us a silent kind of giggle. Your entire face just lights up.

You may not be laughing yet, but you sure are talking up a storm. You want your voice to be heard! You and I spend our days chatting about puppies and birds and trains. And when Daddy calls to check in (which he does several times every day), I put the phone to your mouth so you can say “hello.” Sometimes we swear that you do actually say “hi!”

What else do you and I do during the day? Well, we joined a local Moms Club, and it’s been a great opportunity for both of us to get out and socialize. You are one of the tiniest tots in the group, so you mostly sit in my lap and watch the bigger kiddos play. I know you are anxious to join them someday!

Mommy also had her first night out, thanks to the Moms Club. You and Daddy survived almost four hours without me. Yes, there was one unplanned wardrobe change, and Daddy may have eaten carrot cake for dinner, but when I got home, you were both sitting so contently on the couch.

Mommy and Daddy had two nights out together this month, too. Nana/Poppy and Oma/Opa were thrilled to watch you, and you were such a good boy. Until bedtime. Then you screamed and screamed — with real tears — until I got back to cradle you and bathe you and nurse you. Sam, I love that you still want to snuggle with your Momma. Please do that forever, okay?

Again this month, we spent a lot of time on the road — and in the air! To Bethlehem for Thanksgiving and to both Dover and Huntsville for Christmas. You did great on your first plane ride. You only fussed on the flight home — and, really, the pressure change was so severe that I could have cried, too.

We have established a bedtime routine that works for us. Around 8:30pm, we take you upstairs, and Daddy starts your bath. You instantly quiet and watch the bubbles fill the tub. Then when we lower you into it, you smile and splash (and sometimes pee). Then it’s into your PJs and into my arms to eat. When you’re finished, Daddy reads to you, then we swaddle you and put you into your crib. You are still waking up between 4:30am and 6:30am to eat, and then you fall back asleep for another three hours until you’re ready to start your day.

Oh, and the swaddle? We moved you out of the Summer Infant SwaddleMe and into the Halo SleepSack. We made the change after you figured out how to wiggle your way to the bottom of the crib.

We also moved you into size 2 diapers this month. Again, we made the switch after a few too many pee-throughs and blow-outs.

You are still eating like a champ, and we expect that you weigh about 13lbs now. You eat five times each day, and you’ve become much better with the bottle. You take about 5oz at your 6pm feeding. It’s a nice time for you and Daddy to bond!

You don’t have the rolls in your legs like Mommy did when she was your age, but you have started to fill out this month. You are in size three-month clothing, and I love that you can now wear your blue jeans and corduroys and button-up shirts. You’re such a handsome little mister!

And you still have such expression in those hands of yours. Everyone comments that you have long fingers, and I’ve learned to read them like a book. You clasp them together when you’re content. You spread them wide when you’re upset. You rub your eyes with them when you’re sleepy. And — my most favorite — you place them gently over mine when I rub your cheeks.

Oh, my sweet boy. Every day with you is a joy. And I never tire of staring into your big blue eyes. We love you to the moon and back.

2011 Year in Review

01.05.2012 · Posted by Emily (The Culinary Couple)

January: Nothing like kicking off the new year with a positive pregnancy test! We confirmed the wonderful news with a blood test on January 25th. And just like that, 2011 became our best year yet. Also this month, we celebrated Grandma Martin’s 80th birthday (and had to hide our exciting news from family). Nick challenged me to a pears throw down, and we explored a flexitarian food philosophy.

February: We met Steven Raichlen, star of PBS’s Primal Grill, and we drove to Virginia to meet baby Aiden. Nick competed in Challenge Oranges, and I cheered an old friend onto a Super Bowl win.

March: We finally shared our big news with family and friends and all of you! I spent a girls weekend in New England, and Nick stayed home (and out of trouble) with his cousins.

April: Nick got serious about baking bread, and we spent a fun night with our nephews. My mother and I discovered the Italian secrets of western Pennsylvania, I spent an afternoon at McIntyre’s Candies, and our friends taught us how to make sushi. Oh, and my belly finally popped!

May: We headed north to Michigan to celebrate the graduation of Nick’s brother and the 60th birthdays of his parents. We also lived vicariously through my brother who got up close and personal with the Royal Wedding. The following weekend we drove to Boston for another important wedding. And, finally, we ended our month of travel with a trip to DC for Nick’s best bud’s 30th birthday.

June: The month of birthdays! We hosted our friends and our favorite little ladies and somehow managed to not get a cuddly pup. I learned to make my Grandma’s strawberry preserves and went to Maryland for hard shell crabs and time with my girls. And the belly continued to grow.

July: Road Trip! Virginia, North Carolina, Alabama, Tennessee, and back. I ate BBQ on my 29th birthday and reached the 29-week mark in our pregnancy. We hosted family for the big Wiley reunion, and I made everyone’s favorite: chocolate peanut butter ice cream.

August: We were totally spoiled this month with three baby showers: one in Pennsylvania, one in Virginia, and one hosted by my co-workers. I was honored to be a guest judge at a local chef’s competition, and we celebrated our second wedding anniversary with pampering at a local inn and spa!

September: With Peanut’s due date just a few weeks away, we asked my family to help with a few final touches to the nursery. We invited you to make your predictions: boy or girl? 39 weeks came and went. As did 40. And 41. We tried to keep busy and even baked lemon drop cupcakes with hopes that they would induce labor. And then at 10:47pm on September 25th, we welcomed our beautiful baby boy into this world.

October: Loving life as a family of three! And we were so fortunate to spend the entire month together before Nick returned to work in November. The first week was challenging, but we found our stride, and we even ventured out of town for a few days. We shared photos of Sammy’s nursery, and before we knew it, we were celebrating his one-month birthday and his first Halloween. With celebratory pumpkin ales, of course.

November: We got back into the cooking groove with sweet potato and apple soup, caramelized brussels sprouts, and pumpkin whoopie pies. We expressed many thanks for our little butterball and watched him turn two months old.

December: We took a trip to the tree farm to find Sam’s first Christmas tree, celebrated Sankt Nikolaus Tag, and introduced baby boy to Santa Clause. I baked carrot cake, and Nick made Santa bread, and we hosted friends and family for holiday visits. And we had the merriest of Christmases with our little joy!

We hope that your 2011 was as blessed as ours!

11 Recipes from 2011

01.04.2012 · Posted by Emily (The Culinary Couple)

Yes, we are already four days into 2012, but I still have two year-in-review posts to write — you know, for posterity’s sake. First up, our favorite 11 recipes from 2011. It certainly was a tasty year!

Oven Fried Pickles

Roasted Red Pepper Hummus

Sourdough Bread

Caramelized Brussels Sprouts

Pumpkin Macaroni and Cheese

Pear Pizza with Gorgonzola and Caramelized Onions

General Tso’s Chicken

Turkey Burgers

Simple Strawberry Cake

Carrot Cake

Chocolate Peanut Butter Ice Cream

What memorable dishes did you make last year?