Thai Tuna Wraps

I love this dish because it is low-fat and refreshing, yet satisfying. It is a perfect dish for a warm summer day. Plus, I usually have all (or most) of the ingredients on hand, so it's a fast go-to dish when I can't think of anything else to make. I got this recipe out of The Pampered Chef Main Dishes recipe book. It calls for spinach leaves, which I never have, so I never use them. However, I'm sure this would be good with them as well. Pictured is the mix in pita pockets rather than wraps, but you can see the picture of the wraps from the recipe book behind the pitas.

Ingredients:
Dressing
2 Tbsp. lime juice
2 Tbsp. mayonnaise
1 Tbsp. soy sauce
1 Tbps. sugar

3 cups cabbage, chopped (If I don't have cabbage I just use lettuce)
1 medium carrot, shredded
3 green onions with tops, thinly sliced
2 Tbsp. fresh cilantro, snipped
1 can (6 ounces) tuna, drained and flaked
1 medium red bell pepper, chopped
6 flour tortillas
12-18 large, fresh spinach leaves

In small bowl, mix first four ingredients together. Mix all the other ingredients together, then pour dressing in and mix all together. Put 1/2 cup of the mix on a tortilla, then top with 2 or 3 spinach leaves. Roll up tortilla tightly and cut each roll in half to serve.

Thai Peanut Noodles

This is another recipe I got from LDS Living magazine. I love Thai food, especially if it has peanuts or peanut butter in it. These noodles are so delicious. This recipe serves 4-6.

8 oz. Udon or linguine noodles
1/2 cup chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (I don't know what this is, so I just used sweet Thai chili sauce. The more you use, the hotter it is).
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, minced or pressed
chopped green onions
chopped cilantro
chopped peanuts
2 limes, cut into quarters

Cook noodles in salted water according to package instructions. While noodles cook, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among four bowls. Sprinkle with green onions, cilantro, chopped peanuts and garnish each serving with two lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Welcome to the Howell Family Food Blog!

So I was thinking today that we ought to do a family cookbook. Then I thought how much time and effort that would take, and how many trees would have to die if we were to pursue that endeavor. So then I thought, "I know! We'll do a Howell Family cooking blog!" (I'm brilliant, I know). The idea is that anyone can post their most favorite recipes, and then when we need a little inspiration for dinner or we want something that will really wow the crowd at the next ward potluck, we can come here, where all our culinary dreams will come true! If you have not been invited to post to this blog and would like to, just leave a comment on here and I'll send you an invite. Please note the rules for posting on the sidebar, and happy eating!

To start us off, I'll post a favorite dinner recipe--Thai Chicken Satay with Spicy Peanut Sauce

Stir Fry
2 cups chicken cut into bite-sized pieces
3 tsp. garlic or 3 garlic cloves, minced or pressed (can use less if desired)
1/2 cup sliced yellow onion
1 red bell pepper, sliced
6 green onions cut at an angle in 2-inch pieces
1 cup shredded carrots
1 cup snow peas

Sauce
8 Tbsp chunky peanut butter
6 Tbsp soy sauce
6 Tbsp honey
1 tsp ginger
1 tsp garlic (or one clove, minced or pressed)
1/4 to 1/2 tsp crushed red pepper (I used red pepper flakes)

Instructions
For stir fry, heat skillet over medium-high heat. Cook chicken, garlic and onion for 3 minutes. Add remaining vegetables and stir fry for 5 minutes or until cooked to desired doneness. For sauce, heat in a separate pan over low heat until combined. Pour over stir fry just before serving. Serve over rice.

This recipe is easily adaptable to include vegetables you have on hand. I rarely use snow peas because I rarely have them, and it's just as good!