Petite Canteen

for the love of clean cuisine

Vietnamese Chicken Salad w/ Parsnip Noodles

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So.. why is every store filled with chocolate and every shade of pink A.K.A. crazy-tacky Valentine’s day gear? It’s what.. January 31st? I feel like this month has flown by and we’re already 1/12 done with 2016! Eeek! I’ve been caught up in a whirlwind of work projects and seriously missing my recipe-makin’ ways. So I made it a point to cook this weekend and to incorporate an ingredient that I’ve been wanting to cook for a while: parsnip noodles. They’re not EXACTLY like traditional rice noodles that vietnamese recipes usually call for.. but they’re pretty bomb and better for you. Don’t worry if you don’t have a spiralizer- neither do I! I’ve just never felt like I needed one because my handy-dandy julienne slicer has always worked just fine. So once you make all the parsnip noodles the rest of this recipe is a cake-walk, easy-as-pie, whatever other dessert analogy you can think of.

I also made this recipe because I’ve been hankering for some Vietnamese flavors, and there aren’t any really great Vietnamese restaurants near my work (where I’ve been spending the majority of my week days). I really love the combination of fresh lime juice, plenty of cilantro, al dente parsnip noodles, and crunchy cabbage. This recipe calls for fish sauce but you can substitute gluten-free soy sauce to make vegan or if you’re just not a fan of fish sauce (The hubby is not a fan). I also think that this recipe would be hella’ good with crispy tofu if you’re not a meat eater and want to skip the chicken. Lastly, I feel like the slight spice from the serrano peppers is a must but you can definitely omit if you aren’t a fan of heat. Any way you eat this- I hope you enjoy and see you all in the month of love

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Vietnamese Chicken Salad with Parsnip Noodles

Ingredients

  • For the dressing:
  • 2 small serrano peppers, thinly sliced
  • 2 cloves garlic, minced
  • 1 small lime (juice of)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1/4 c. fish sauce or gluten-free soy sauce
  • 1 tablespoon mild oil of choice
  • 2 tablespoons water
  • dash of salt or to taste
  • For the salad:
  • 1 lb. cooked chicken breast, shredded or chopped
  • 14 oz. bag of shredded cabbage (cole slaw mix)
  • 3 medium carrots, peeled and julienned into matchsticks
  • 2 large handfuls of fresh cilantro (or more if you love fresh herbs like I do)
  • 2 large parsnips, peeled and julienned into noodles (avoid the woody core)

Instructions

  • Bring a large pot of water to a boil (enough to cover the parsnip noodles). Spiralize or julienne the parsnips into noodles and place them into the hot water for 25-30 seconds. Immediately drain into a colander and run under cold water. Set aside.
  • Place the rest of the ingredients into a large salad serving bowl. Add in the parsnip noodles, whisk together the dressing ingredients, and dress the salad just before serving. Taste and add salt if necessary.

Notes

Serves 4-5 as an entree.

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Italian Herb & Chicken Bowls

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Okay, so it’s been a little crazy at my job and I haven’t posted in two weeks.. me = food blogger fail. So I’m making it priority #1 this weekend to get back in the creative cuisine game. I’m also kind of tired of random packed lunches that usually consists of anything that I can find in the fridge at 6:30 AM- all thrown into a glass tupperware. Yeah, I’ve been getting a lot of weird, side-eye looks from my coworkers at the microwave. So I made a massive batch of recipe so I can pack it for a few days AND not look like such a weird-o at my 9 to 5. This italian herb and chicken bowls is super easy to assemble. It’s even easier if you have pre-made chicken OR pick up a delicious rotisserie chicken from the grocery and make it easier-er! Don’t worry, I’m spending the rest of my morning brain-storming more petite canteen recipes so that it’s not another two weeks before the next post.. more to come..

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Italian Herb & Chicken Bowls

Yield: 4 servings

Ingredients

  • For the bowls:
  • 1 1/4 lb. cooked chicken breast (grilled, roasted, or poached)
  • 4 cups chopped kale
  • 3/4 cup dry quinoa + water for cooking
  • 1 small butternut squash, peeled & cut into 1/2 inch pieces
  • cooking spray
  • For the roasted red pepper sauce:
  • 1- 16 oz. jar of roasted red peppers, drained
  • 1/2 cup raw almonds
  • 2 cloves garlic, roughly chopped
  • 1/2 cup reduced sodium broth
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast (or sub fresh grated parmesan)
  • 1/2 packed cup flat leaf parsley, chopped
  • 1/4 packed cup fresh basil, chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400*F. Carefully peel and chop the butternut squash into half inch cubes. Place onto a large baking tray, spray with cooking spray, and bake for 30-35 minutes. Turn every 10 minutes or so to prevent burning.
  • While the squash is baking, cook the quinoa according to the instructions and cook the chicken breast. Set aside.
  • Place all the ingredients for the roasted red pepper sauce, except the parsley and basil, into a food processor and blend until smooth. Move the pureed sauce into a sauce pan, cover, and cook over medium heat for 4-5 minutes. Stir in chopped parsley and basil just before serving. Assemble the bowls by putting equal parts of quinoa, chicken, roasted butternut squash, and kale into four bowls. Top with warm sauce and serve immediately.
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Detox Parsnip Carrot Soup

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Happy new year! This is the last thing I ate in 2015 (besides some bubbly right before the ball dropped) and the first recipe/blog post of 2016! I had a pretty low-key night reflecting on 2015.. one of the craziest and most unpredictable years of my life. I got married, some of my closest friends got married, I bought a house, changed my day job, Bob quit his job to go back to school, we rescued the craziest little chi-weenie, and I started this health food blog. Some seriously big and some seriously random things occurred (like going to Belize on a whim and getting certified to teach yoga). I know that everyone attempts to make resolutions and plans for the coming year, but, I’ve decided that my resolution is to not have any big expectations and just go with whatever. If anything, this last year showed me that if you’re so stuck on what’s going to happen- you can’t enjoy it (however big or small) when it is actually happening. I truly believe that everything, every minute, every blessing, every blemish, and every parking ticket is meant to be. So why fight it, plan it, and brood over it to the nth degree? Anyhow… whatever your resolutions or anti-resolutions are, whether it’s eating better, kicking bad habits, or just enjoying life more, cheers to 2016!

Speaking of resolutions, this is a perfect first recipe if you’re trying to detox, eat better, and start the year off on a health-conscious note. It’s made from parsnips, carrots, broccoli, black-eyed peas, and contains turmeric, a spice that contains anti-inflammatory and anti-oxidant properties. This soup is lower in sodium than most soups, and has lots of fresh, carcinogen-neutralizing parsley leaves. It’s also gluten-free, super low in oil, and vegan if you use vegetable broth instead of chicken broth! This recipe makes a TON of soup so you can make it for a group or reheat and detoxify for a few days.. especially if you had a little too much bubbly on new year’s eve.

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Detox Parsnip Carrot Soup

Yield: 4 to 5 servings as an entree soup

Ingredients

  • 3 good-sized parsnips (about 3 cups chopped), woody core removed and chopped (large dice)
  • 3 medium carrots (about 2 cups), peeled and chopped (large dice)
  • 1 medium yellow onion, chopped (large dice)
  • 1 crown of broccoli, cut into small florets (about 3 cups)
  • 32 oz. reduced sodium broth
  • 1- 15 oz. can black eyed peas, drained and rinsed
  • 1/2 packed cup flat leaf parsley leaves, roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon ground turmeric
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • salt and pepper to taste

Instructions

  • In a large pot, cook the chopped onion in olive oil over high heat 4-5 minutes (until translucent). Add in turmeric and garlic powder, and cook another minute. Pour in broth, carrots, and chopped parsnip and bring to a boil. Lower the heat and simmer for 25-30 minutes, stirring occasionally, until the parsnip is soft and cooked through.
  • Spoon about 3/4 of the soup into a large blender and blend until smooth. Pour the blended soup back into the pot, add in broccoli and black eyed peas, and boil for another 5 minutes. Taste and add in salt to taste. Stir in parsley just before serving.

Notes

To remove the woody cores of the parsnips cut into quarters (lengthwise) and use a sharp knife to slice out the center. Use vegetable broth to make vegan.

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