Meatless Monday: Pad Thai

Most people I know struggle to add fruits and vegetables into their daily diets.  I love fruits and vegetables, but sometimes (ok, most times) the breads and chips and meat just look a little better.  But subtracting meat from your diet on Mondays is any easy way to force the consumption of more vegetables.  (Plus, you get to use the cool alliteration thing...Meatless Monday.)

Adding vegetables isn't difficult at all especially with something like a stir fry or a pad thai like this one.

All you need is super simple ingredients.

Rice Noodles
Soy Sauce
Garlic (I used paste)
Squash and Zucchini
Mushrooms
Bean Sprouts
Sesame Seed Oil (not pictured)

Stir fry your vegetables until they are tender in sesame seed oil (just a touch) and garlic.  While stir frying, bring water to a bowl for the noodles.  After the water comes to a bowl, remove the water heat and add the noodles.  Be careful to follow the directions very carefully or your noodles will become soggy and sticky.

After the noodles are finished, drain and bring your stir fry pain back up to temperature.  Combine the noodles and vegetables and splash with soy sauce.  Move to the dinner table and serve hot.

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Recipe: Summer Pasta Salad

A few weeks ago I shared a recipe for a Very Berry Fruit Salad and wow!  What a response.  Summer just brings people outside and together.  Sometimes it's around a pool other times it's just a trip to the park.  Whatever that occasion, good food and refreshing drinks help make those outdoor occasions better.

Here's a super easy recipe for a delicious pasta salad.

Ingredients
assorted grape tomatoes
seedless olives
mozzarella cheese pearls
olive oil
pasta (I used bow ties, but any should do)
1 tablespoon garlic (I used paste, but I would use 2 whole cloves.)
5 tablespoons basil (I used paste, but if you use fresh basil chop 1 bunch slightly.  I love the green!)
salt to taste

Cook the pasta until tender.  While the pasta is cooking, slice the tomatoes (Check back tomorrow for a super a-ha! way to cut those little tomatoes up.)  and combine with the pitted olives.  Break apart the mozzarella pearls and set them aside.  In a small mixing bowl combine the garlic, basil, and salt with olive oil.  Allow this mixture to set so all the flavors can combine.

After the pasta is finished, all it to cool down until it's room temperature.  (I prefer this recipe at room temperature or slightly chilled.  When the pasta has cooled, combine the tomatoes, olives, and mozzarella pearls.  Lastly, cover with the oil mixture.  Again, allow the ingredients to mold together.

And there you have it.  A delicious, pasta salad dish for your next outdoor event.

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Very Berry Fruit Salad

It's starting to heat up and it's only a matter before those temperatures become unbearable.  I wanted to share a recipe for Very Berry Fruit Salad.  I actually shared it before (in July of last year) but it's worth reading and making again.

This super simple fruit salad is refreshing, sweet, perfect for an outdoor get together, or just for a light meal to cool you off by the pool.

One thing is for sure, this fruit salad won't disappoint.  Oh, and it kills with almost any fruit so experiment!

Hint:  The bigger the batch of berries or fruit the more lime, honey, and mint you'll need.

There you have it.  It's cool.  It's refreshing.  It's delicious.  It's the perfect very berry fruit salad recipe.

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Perfectly Pear Salad

The unrelenting cold of winter can be so draining on your skin and your spirit.  But the good thing is few foods can be more refreshing than a salad.  Partner that salad with the smooth, warming effects of goat cheese and the sweet crunch of red bartlett pear and it's a perfect combination.

For the salad
1 box of fresh greens
1 cup of chopped walnuts
8 oz goat cheese crumbles
2 red Bartlett pears cut into slices

You can choose to toss all these elements together or to top your salad as you go.  One caution: the goat cheese is very creamy and as it temperature acclimates it will loose it consistency especially after you top this salad with it's dressing.

For the Dressing
3 tablespoons of honey
1 heaping tablespoon of dijon mustard
3 tablespoons champagne vinegar
3 tablespoons oil*
   *I prefer the light taste of the grapeseed oil, but olive works just as well

Whisk all of the ingredients together very well and top off your salad with a deliciously tangy and sweet dressing.

Link Ups

Silver Pennies Sundays

Mingle Mondays

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Left Overs Magic

It's summer (Captain Obvious, I know) and that means there's a good chance your grill has been fired up quite a bit.  I know mine has.

And then there is the garden, of course.

Fresh vegetables and fruit overflow off of the kitchen counter and onto baskets on the floor of the kitchen.

I love grilled vegetables.  You know the zucchini, squash, onion, tomatoes.  All of it.  Straight off the grill.  Which often leads to lots and lots of left overs.

Here's a meatless option to enjoying those veggies the night or the next day or the day after they were roasted on the grill.

Here's what you'll need...

Assortment of mixed veggies
Hummus (here)
Pita
Olive Oil

Toast up those pitas on the skillet with just a touch of olive oil.  Coat the pita with hummus and and pile with those grilled vegetables straight off the grill or from the refrigerator.

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Refreshing Berry Salad with Mint + a Giveaway

One of my dear friends shared a variation of this recipe with me earlier this summer.  This is quite possibly the easiest and coolest (literally) fruit salad ever.  The mint mixed with cold berries is so refreshing.  This time I just used strawberries and blueberries, but really any fruit will taste wonderful.  If you do choose to use banana make sure to stir that in right before serving the dish.  The bananas will be brown and mushy.

I know you will enjoy this simple, healthy recipe.

Here's what you'll need...

1 Pint Strawberries

1 Half Pint Blueberries

1 Lime

2 Tablespoons Fresh Mint

2 Tablespoons Honey

It's really simple from here.  Cut up all the fruit and add to a bowl.  Combine the juice of 1 lime, honey, and mint together.  Let those flavors combine and then pour over your berries or fruit.  Cool for at least an hour just to let it all come together. 

There you have it.  A refreshing berry salad with mint.


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Mocktail Mondays ~ Strawberry Fizz

I'm learning that mocktails are pretty simple. Pretty much you can just take any fruit juice or combination of fruit juices and add some ginger ale or 7Up and viola. You have a mocktail. Having the courage to try new combinations can be tricky.  Think about it. More often than not, when going to your favorite restaurant you can easily find yourself recycling the same dishes. Or maybe that's just me...

Here's a combination that I decided to try. You know what? I like it. A lot.

Here's what you'll need:
Strawberry Daiquiri mix for the frozen section
Ginger Ale
Strawberries to garnish

Mix the daiquiri mix with a slightly frozen ginger ale.  Add a strawberry to garnish and there you have it: a strawberry fizz.

I hope you are enjoying trying these new drinks.  They are great for summer entertaining.  Make sure to come back next Monday!

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Summer Mocktail ~ Summer Sunrise

There are few things prettier than a drink in a beautiful glass.  But let's face facts.  Drinking may be popular, but it's not always the best choice.  Personally, I don't drink alcohol, but that doesn't mean that I can't enjoy a mixed beverage.

Over the next weeks, you'll find a new mixed drink recipe--a MOCKTAIL recipe--right here on Mondays.

I hope that you enjoy these recipes because you can rest assure I did and do and will continue to and...well, you get the picture.

Summer Sunrise
Makes about 5 servings

This particular drink would be
nice at a bunch or with breakfast, but it's delicious anytime.

1 cup pineapple juice

1/2 cup orange juice
1/3 cup Country Time lemonade

1/4 cup grapefruit juice

1 cup ice
1/2 cup of ginger ale or 7Up for each glass

Grapefruit slices for garnish

Mint leaves for garnish (optional)

In a blender, blend the pineapple juice, orange juice, lemonade mix, grapefruit juice, and ice until frothy.  Make sure that all of the ice blends in.  This is determine how strong the lemonade taste will be.  Before you pour the juice mix into a tall glass add 1/2 cup of ginger ale or 7Up to each 12 oz. glass.  This gives ya just a little bit of tingle.  Garnish with grapefruit slices and mint.  The grapefruit slices will sink to the bottom.  I love that part.

I look forward to "seeing" you back here next Monday for another Mocktail Mixer.

Linking Up With

You're Gonna Love It

Tuesday To Do

In and Out of the Kitchen

Craftastic Monday

Making Monday

DIY Inspired

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Old Fashion Shrimp Boil

If you follow All My Love for All My Days on Facebook or Twitter you may have noticed that I've become somewhat obsessed with nautical anything.  You won't find me making any apologies.  Why would I?  Classical colors.  Fun stripes.  And the ocean...lots of the ocean.

My grandmother always serves boiled shrimp for our Christmas Eve dinner and they are always wonderful.  But it was on the shore of Pensacola Beach that I experiences the true beauty of a colossal shrimp.  And wow, oh wow!  Amazing.

I'm certain that recreating that recipe would be impossible for me mostly because truly fresh shrimp isn't quite as possible as I'd like living in middle America.

Here's the recipe I came up with and it was quite good, if I do say so myself.

Click the image to download.

Linking Up With

I Made It! Monday

Monday Madness

Make a Scene Monday

Create and Inspire

Pin It Monday

Creative Monday

Marvelous Mondays

Craftastic Moms
Pinterest Challenge Party
Wow Us Wednesdays
Shine On Friday
504 Main
Weekend Wonders
The Creative Connection
Frugal Friday

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The Perfect Hummus

My obsession with hummus began when I was working with Freedom for the Heart Ministries.  My boss made some excellent hummus and subsequently taught me how to make it.  (I blame my addiction to Diet Coke on her too.)

Hummus is always a great choice for a party or even just for dinner because it's a base.  After you make the basic recipe almost anything can be added to it to enhance the taste.

So here's what you need for a traditional hummus dip.

Start with 2 cans of chickpeas, 2 tablespoons of tahini, 2 cloves of garlic (I like garlic so I used 3), 2 teaspoons of salt, and pepper to taste.  Start with 1 cup of olive oil, but you might need more.  Try to use as little as necessary because that's where the bulk of the calories come in.  The oil helps with consistency.

In a food professor combine all the dry ingredients.  Slowly start adding in the olive oil, but watch the consistency.  You want the ingredients to stick together and blend.

Serve with colorful veggies, pita, or pita chips...so delicious.

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Warm You Up Potato Soup

There are few things better than soup on cold days.  And potato soup is always a standard, but sometimes it might seem slightly unimaginative.  That can only mean one thing.  It's time to warm it up with a few unexpected additions.

Here ya go...

3 large potatoes

1 medium onion
3 cloves of garlic
2 stalks of celery
1 cup plus 2/3 cup of milk
3 bay leaves
1/2 cup sour cream
salt & pepper 

   Here's the process for you...

After you've skinned, washed, and chopped the potatoes, bring them to a bowl.  In the meantime, get busy cutting the celery, onions, and garlic.  Sautee the veggies in a little olive oil.  When the potatoes are soft, take them off the heat and strain the water off of them.  Mash the potatoes and add the veggies.

After those have melted together, add 1 cup of milk and bay leaves.  Let that come to a simmer, but be careful for the soup to NOT boil.  Whisk sour cream and the remainder of the milk.

After adding the sour cream mixture it's ready to be served.  Top off with you own additions or enjoy this sweet soup plain.  It's good both ways.  I added peppered bacon and sharp cheddar cheese.

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