One Pot Spring Pasta is a quick, easy, and scrumptious way to pack in loads of spring vegetables into a one pot pasta kids love!!
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making everyday family meals extraordinary
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This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
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I don’t often make things like bread or flatbread, but this recipe for it was crazy easy and quick. Plus, I swapped out the flour for a whole grain more nutritious one and my kids ate it all up! I had a difficult time with the title of this recipe, but really it’s just my usual m.o. A carb, a protein, and a boatload of fresh veggies with a simple mix of acid and oil to act as a dressing. This Lamb Salad Flatbread is easy enough to whip up during the week and a great way to work ground meat into meals.
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This post is sponsored by Love Child Organics. My Kitchen Love has been compensated monetarily and with product although all opinions remain my own.
These Mini Blueberry Buckwheat Muffins are supposed to be for babies and kids, but in addition to my kids addiction to them, I too have one. They’re moist, light, and have a sweet bran muffin-like flavour, without much sugar and are gluten-free! I love that they’re perfect snack-size for the kids and I have zero guilt sending them off to preschool as they are completely nut-free and abundant in key nutritional elements like iron and Vitamin C.
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There are certain moments at the dinner table that are pleasing to me, in possibly odd ways. Not creepy, just unusual. Hearing the slurping sound of my young daughters gobbling up slippery fragrant noodles in fish sauce has to be one of those times. It’s as if the sauce acts as a grease to get the noodles moving as quickly as possible so that they can dig their tiny forks into more. Like dinner is a race to see how quickly the noodles disappear. Usually, that also means they thoroughly enjoy the dish as well. These Vietnamese Bowls use vermicelli noodles which are a very thin rice noodles and they have the capacity to take on whichever flavours are poured over them, making them excellent for noodles bowls or for any kind of dipping in sauce.
Some people might think, fish sauce … gross. It’s not, at least it’s not when it’s mixed with other ingredients. If you remove the cap and take a whiff, it’s extremely pungent, as if you took a giant vat of salty small fish and fermented them for months and then lifted the lid to smell the vat. I wouldn’t recommend it. I only did it so that I may forewarn you not to. That being said, fish sauce is the key component to the sauce for this dish as it contains all the salt. There is no other salt added, and without the fish sauce, all the other flavours become bland, bleeding into each other without any direction. Fish sauce is readily available in most supermarkets and grocery stores in the Asian Foods aisle (meaning that it’s quite common and readily available).
This dish is light and Summery thanks to the cucumbers and fresh herbs. As you can see in the photo above, most of the bowl is actually cucumber chopped into a new shape (keeps the kids on board with all vegetables if I change the shape I serve them in on the regular). I could eat this type of salad for days without getting sick of it. Due to the fish sauce, it’s balanced between acid and sweet, like a good vinaigrette, but without all the pretense of add ons (like garlic or mustard) that can mask what you’re eating. This dish is kind of naked … everything shown in plain view and there’s no apologies for how salty sweet it is. It’s not crazy salty sweet, but rather the supple noodles, chewy pork and crunchy cucumbers keep the sauce in check.
No lie, I was nervous preparing a fish sauce based vinaigrette for my kids. It’s so strong that I thought it could polarize them the opposite way and result in them hating it and therefore hating dinner as well. Since I don’t make 2 dinners (ever) I was pretty nervous about serving this. I have found that almost every time I’ve felt nervous in this fashion I’ve been incorrect. Kids usually take to stronger flavours, well my kids anyways. I also have kids that hated pizza until they were almost 3 years old so we could be an abnormal family that loves bold food. 🙂
This recipe delivers 4 very large servings, although there’s not a ton of meat per serving, half of a pork chop per serving to be exact. If you have large meat eaters in your family, you may wish to double down on the pork in this recipe or supplement with something else (tofu?). This dish is primarily focused around the sauce with the noodles and salad. The limited amount of meat makes it feel lighter, while still satisfying those who need meat in every meal (hi Greg). The lack of meat and easy preparation of the noodles makes this entire meal come together in 20 minutes. Yup, 20 minutes. I know back-to-school is headed our way too, so let’s all lean on these quick, nutritious and simple meals together.
Yields 4
Thin rice noodles and thin grilled pork with a salty sweet sauce complimented by a lightly quick-pickled cucumber salad.
5 minPrep Time
15 minCook Time
20 minTotal Time
Ingredients
Instructions