Seasonal Soup Round Up

Posted on December 13, 2022 by admin

‘Tis the season for soup. My littles do not always want foods all cooked together but are sort of interested in soup. Sometimes I give them more “stuff” and less broth. I ensure we have it with something else in case they aren’t all-in (like biscuits or crackers & cheese). Not all eaters consider soup to be a meal, so go all Panera on them and do soup & sandwich while figuring out what’s a hit.

Our easiest go-to is making tomato soup with grilled cheese. My cheater method is:
1 can of tomato soup + 1/2 can of milk or broth if it is condensed
1 28 oz can of kitchen-ready tomatoes
plus whatever seasoning you like – some basil & garlic or a splash of cooking sherry makes it delightful. Stir in pesto or tortellini or whatever you like!

Cook together over medium-low heat for 15 minutes to get the tinny can flavor out

That is so fast & mindless and you get the hint of creaminess from the canned soup version with the not-sweetened canned tomatoes for true tomato flavor and I add an extra swirl of cream to the kids’ bowls to cool it down.

Here are some of my personal favs:

Greek Lemon, Orzo, and Chicken Soup
This one is so fresh and orzo-packed that I think it is filling yet simple. I always think it needs more and more lemon so have lots! Serve with hummus & pita chips

The Three Bite Rule - Greek Orzo Chicken Soup

Sweet & Smokey Chili (add some sweet potato!)
While mostly a basic chili, sweet and smokey chili gets a few last touches to sweeten it up – maple syrup, sweet potato, and liquid smoke. In the past, this one has been more palatable for the kids and toppings of cheese, corn, chips, and sour cream can help make it work well for everyone!

The Three Bite Rule - Sweet & Smokey Chili

Cheeseburger Soup is so fun and really filling. We once did them in bread bowls but some croutons would be fun. I add an extra drizzle of ketchup, mustard and some scallions and pickles!

White Bean & Sausage Soup is quick and the sausage is nicely decadent while being loaded with greens. Sweet Italian sausage or spicy sausage are equally great. Serve with bread or rolls!

The Three Bite Rule - White Bean & Sausage Soup

Easy Homemade Ramen is a go-to lunch for me – with varying levels of add-ins. I’ve been known to chop a ton of arugula or some frozen spinach. Popping in some ginger paste or frozen ginger cubes and a splash of rice vinegar would all provide some big time flavor while using half the seasoning packet or your own broth.

October 2022 Recap

Posted on October 27, 2022 by admin

October is such a fun month of really enjoying the fall. We had soccer games, apple picking, a long weekend, a trip away, and school parties.

We’ve eaten about 1,000 apples and in all forms – starting with this caramel apple dip that was definitely a highlight. I thought for sure our cheese-loving little girl would be all about it but it was the little boy who ate the most and asked to make it again when it was gone!

The Three Bite Rule - Caramel Apple Cheeseball

I went sweet just for a second at breakfast time for baked apple oatmeal. This format is great for texture if you don’t love the softness of instant or stovetop oatmeal.

Baked Apple Oatmeal - The Three Bite Rule

Lastly I did some egg roll bowls that were fun. They have a bed of sticky white rice, then a ground pork mixture and a cooked cabbage mixture and topped off with crispy wontons and duck sauce. So fun and faster than takeout!

November should have fewer commitments. I welcome the wrap up of soccer to give more free time. My volunteer role expanded the region so it’s taken a bit more time.

The Little Girl:
She loved us all getting to go to her school for a family night. We met a friend of hers and she felt like it was just like big brother’s open house. She’s gotten into scrambled eggs with cheese and back on the quesadilla train. Thank goodness – those are two fast lunches or dinners we tend to have ingredients for! She’s being Elsa for Halloween.

The Big Guy:
School and aftercare and soccer are going well and October meant the start of homework…in second grade! His teacher really prepped them well and it has gone really smoothly. We got a sweet note from the PE teacher about good work in class so that made our day. He loved a playground tour extravaganza they had when I was away. October was also the book fair which is a very special time. He’s being a scary dragon for Halloween.

Goals:
Year of nail polish! I got GOLD and that wraps it up!
More international food inspiration: egg roll bowl!
More soups/salads: we had salad bar, shocking.
More apps: After apple picking we had apps for dinner with the caramel apple cheeseball, deviled eggs, and ranch chicken bites.
More fun drinks: I’m back to nightly hot tea time, and have a cinnamon apple tea
Updating photos: nope
What I’m reading: I read The Rose Code which was so so good and long. Then I read This Time Tomorrow which was better than the description. I just finished The Hotel Nantucket and miss it already.
What I’m watching: Amazing race
What I’m listening to: no new ones to binge

Peanut Sesame Noodles

Posted on June 8, 2022 by admin

{originally published in 2016 and updated in 2022}

Our fam will always eat pasta and this one is a crowd pleaser – and I love it for variety so pasta doesn’t always look one way. There are lots of recipes out there and I’m happy with the ratios now that I’ve made it 1,000 times. This is great warm or cold and for a very “pantry” dinner it is per-fect for those too-hot-to-be-creative or meals on a budget or what-the-heck-is-for-dinner meals.

The Three Bite Rule - Peanut Sesame Noodles

Peanut Sesame Noodles:
Ingredients: (for 4)
1 pound spaghetti/fettuccine
3 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sriracha
sesame seeds & green onion to garnish

Directions:
Boil salted water for the pasta.
Whisk together (or shake in a jar) peanut butter, soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha.

Cook the pasta to al dente.
Mix most of the sauce into the pasta. Toss and add remaining sauce.
Top with green onions, sesame seeds and enjoy!

It was mild but additive. Interesting but comforting. Silky but with a small crunch. Sometimes we have it with Trader Joe’s Potstickers or with edamame. I remember loving to see our little guy as a toddler slurping these and beaming with pride when the whole thing makes it into his mouth.

Salmon Cakes with Lemon Risotto

Posted on June 1, 2022 by admin

We love salmon but I had some not-great salmon from the grocery store that I really needed to use. The salmon from Costco is 100x better so this sub-par stuff seemed best suited to become a crispy cake with some powerful flavors like lemon and dijon.

The Three Bite Rule - Salmon Cake & Lemon Risotto

Swap the rice for any grain you like, just don’t forget the lemon. Swap the salmon for any flaky fish, crab, shrimp, or canned salmon/tuna. Add a drizzle of tahini, or dijon + mayo, or cracked peppercorn salad dressing.

Salmon Cakes and Lemon Risotto:
Ingredients: (for 2 dinner/3 lunch portions)
1/4 white or yellow onion
1 garlic clove, chopped
1 cup arborio rice
1 cup chicken broth
1/2 cup white wine
1/2 lemon
~6 oz salmon, chopped or forked apart
1 egg, whisked
1/3 cup panko breadcrumbs, toasted
2 tablespoons dijon
1 teaspoon garlic, minced
1/2 teaspoon seasoning (I used Zatar or TJ’s Mushroom Umami or Todd’s Dirt or Italian Seasoning)
3 tablespoons olive oil
1 tablespoon butter

Directions:
Prepare the risotto (in a pot for ~30 minutes, or I used the pressure cooker cooking for 6 minutes). Sauté the onion and garlic in butter and olive oil. Then add in the rice and broth/wine mix.

Mix up the salmon, egg, panko, spices, salt and pepper.

Stir well and preheat a pan with olive oil and butter.

Form into patties and pan sear for ~4 minutes on each side, flipping just once. (I used silicone egg molds to keep them together while the first side cooked.) Once seared on each side, remove from oil onto paper towels.
When the risotto is cooked, remove from the heat, and juice half a lemon into it. Stir and spoon into 2 bowls.
Top each bowl with a salmon cake.

I drizzled with a little lemon/dijon/mayo/peppercorn aoli and some chives.
Enjoy!

This is such a great meal. I would definitely order this kind of thing at a restaurant but having at home is so special but still easy. This absolutely is NOT a pack-for-work lunch, no fish is a work lunch. I froze a portion for another time. I have visions of getting home some night after baseball and getting the kids to bed and having something delicious to unearth from the freezer when cheez-its aren’t going to cut it.

I wouldn’t put it past me to lightly dress some arugula and toss it on top, or some green beans, or some tomatoes to make this a fully balanced meal. 😉 I loved it.

Hot Chocolate Muddy Buddies

Posted on December 22, 2021 by admin

So addicting! Muddy Buddies are fool-proof and great to make quickly – and to be ready to gift! Sweet chex-mix with 2 flavors is the best. I made mint & chocolate for Saint Patrick’s Day and I made raspberry white chocolate muddy buddies for Valentine’s Day.

Read through before making – I have you make one kind, then the other since the chocolate shouldn’t cool/harden before you’re ready to mix it all up. These are delightfully wintry – not holiday-ish so make whenever!

The Three Bite Rule - Hot Chocolate Muddy Buddies

Hot Chocolate Muddy Buddies:
Ingredients:
1 cup white chocolate chips
6 cups rice chex cereal (that’s 2/3 of a box)
2/3 cup hot chocolate mix
1 cup chocolate chips
2/3 cup powdered sugar
1/2 cup mini dehydrated marshmallows

Directions:
Melt white chocolate chips – stirring every 20-seconds in the microwave for ~1 minute OR over a double boiler.
Then gently stir into half the chex, carefully to not break the cereal. Then transfer into a zip-top bag and pour in the hot chocolate mix.

Shake shake shake to cover evenly.
Then pour onto wax paper and spread out evenly to “dry” (hot tip: place on baking sheets to be able to move them.) Let it sit for ~30 minutes – an hour.

Melt the chocolate chips – stirring every 20-seconds in the microwave for ~1 minute OR over a double boiler.
Then gently stir into half the chex, carefully to not break the cereal. Then transfer into a zip-top bag (use the same one!) and pour in the powdered sugar.
Shake shake shake to cover evenly.
Then pour onto wax paper and spread out evenly to “dry” (hot tip: place on baking sheets to be able to move them. Sound familiar?) Sprinkle the dehydrated marshmallows so some will stick to the chex clusters. Let it sit for ~30 minutes – an hour.

Enjoy!

The dehydrated marshmallows are so so fun and a big bag was half the price than the little tub by ice cream toppings or by hot chocolate in the stores. I’ll totally put on top of ice cream, on yogurt, add to trail mix, drop into hot chocolate, and into hot chocolate bombs and I definitely want to try in ebilskiver pancakes!