Tag: healthy cooking

Garlic mussels with Yakisoba noodles

On By Sasquatch ShaneIn Foraging, RecipesLeave a comment
Tasty and healthy stir fry of mussels, bok choy, and noodles.
Tasty and healthy stir fry of mussels, bok choy, and noodles.

Once more I have a nice amount of wild harvested mussels to something with.  These are a different type than the bay mussels I harvested last time.  These are the California mussels that live along rocky outcrops all over any rocky habitat throughout the Oregon coast.  And I found a bonus in these mussels.  There were several small pearls that I found while cleaning them.

Lots of mini pearls that were embedded in the mussels.
Lots of mini pearls that were embedded in the mussels.

They are not very big, but it was fun to find them.  For this batch of mussels I am going to stir fry them with some veggies and Yakisoba noodles.  Stir frying is a very quick and easy way to make a quick meal.  The noodles are already cooked so they just need to be warmed up.

Ingredients:

  • 1 package of yakisoba noodles
  • 2 cups fresh bok choy
  • 1 cup bean sprouts
  • 3 garlic cloves
  • 8 oz cooked and shelled mussels
  • 1 tablespoon olive oil or oil of choice
  1. Saute the garlic in the oil until it just starts to change color
  2. Add in the bok choy and bean sprouts and cook for 2-5 minutes at medium heat or until they are almost cooked
  3. Add in the yakisoba noodles and mussels, then cook until heated completely.  This usually only takes a couple minutes
  4. At this point you can add in any sauce that you like for flavoring.  I am just adding a light soy sauce to the mix.
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Wheat bread with acorn flour

On By Sasquatch ShaneIn RecipesLeave a comment
Not the largest loaf of bread but it smells great.
Not the largest loaf of bread but it smells great.

If you can’t tell I am trying to incorporate acorn flour into a lot of my recipes.  This recipe is from an old healthy eating cook book I have had for a long while.  It is not 100% whole wheat since that would be hard as a rock and very very dense.  But it is still a good bread.

ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup rolled oats
  • 1 pkg dry active yeast or equivalent
  • 1 cup warm water.  It needs to be around 120F .
  • 2 tablespoons honey
  • 1 1/2 tsp cooking oil (you can substitute in applesauce)
  • 1/2 cup acorn flour

what to do:

  1. in a medium bowl combine 1 1/4 cups all-purpose flour, rolled oats, yeast, oil, and honey.  Mix until all of it is incorporated all together.  Then mix in the wheat flour, acorn flour, and as much of the remaining all-purpose flour as you can.
  2. on a lightly floured surface knead in as much of the remaining flour as you can and continue to knead for 6-8 minutes or until the dough is smooth and elastic. Then lightly spray your bowl with oil and put your ball of dough into the middle and let rise until it is doubled in size. This will take about an hour
  3. punch down when doubled and let rest for 10 minutes.  While it is resting spray a loaf pan with non stick oil.  After 10 minutes shape the dough into a loaf shape and put in pan and then let double in size in the pan.
  4. Preheat the oven to 375F and bake your loaf for 30-35 minutes or until it sounds hollow when you tap it.  Put it on a cooling rack and eat when it cools down.

According to the recipe before you add in the acorn flour it is 84 calories per slice if you cut it into 16 slices.  With the acorn flour it will bump it up 20-30 calories per slice.  Acorn flour will give it a nice protein and fat boost to make a well-rounded type of bread