I made this delicious slow cooker side dish - Orange Butternut Squash last night and had to share it because it was so easy and so tasty! I even pureed some and fed it to my 8-month old daughter and she gobbled it right up!
Orange Butternut Squash
Ingredients
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 granny smith apples, peeled, if desired, and chopped
1/3 c. raisins
1/3 c. orange juice
1 Tbsp. maple syrup
1/2 tsp. cinnamon
Directions
Lightly coat your slow cooker with butter or cooking spray. Place squash, apples, and raisins in the cooker.
In a small bowl, stir together the orange juice, maple syrup, and cinnamon. Drizzle over squash mixture in cooker (I stirred everything together at this point as well).
Cover and cook on low-heat for 4 hours. *Cooking time may vary by slow cooker. I turned my cooker off after about 3 hours and the squash was very tender.
I mashed everything together with a masher before serving to make it a little easier for my 3-year old daughter to eat. You could also dot it with a little butter if you like.
Enjoy!
Monday, November 12, 2012
Friday, October 26, 2012
Delicious, EASY and Healthy Chocolate Fruit Dip
I just whipped up a delicious, healthy and incredibly easy Chocolate Fruit Dip for snack this afternoon! The best part is, you probably have all the ingredients you need on hand!
Chocolate Fruit Dip
1 1/2 c. plain or vanilla yogurt (I used a mixture of plain, low-fat and plain, whole milk yogurt)
1/4 c. cocoa powder
2 Tbsp. honey
Mix ingredients together with a whisk and serve with your choice of fresh fruit!
Enjoy chocolate lovers!
Chocolate Fruit Dip
1 1/2 c. plain or vanilla yogurt (I used a mixture of plain, low-fat and plain, whole milk yogurt)
1/4 c. cocoa powder
2 Tbsp. honey
Mix ingredients together with a whisk and serve with your choice of fresh fruit!
Enjoy chocolate lovers!
Monday, October 22, 2012
Amazing Slow Cooker Pot Roast!
Okay, here is the amazing slow cooker pot roast recipe as promised! It is incredibly easy and delicious. I served it with whipped potatoes and green beans, but there are a unlimited number of sides you could choose to serve. I even pureed a little bit of everything together for Charlotte! It was her first from-the-table meal (a.k.a. not a puree I had made specifically for her)!
Slow Cooker Pot Roast
Ingredients
1 beef roast, 2-3 lbs.
1 large onion, chopped
6 cloves garlic, halved
1 c. green olives, halved
1/4 c. dark raisins
3 Tbsp. tomato paste
2 c. beef broth
1Tbsp. balsamic vinegar
1 Tbsp. Worcestershire Sauce
2 tsp. cumin
Directions
Put all ingredients, except beef, into the slow cooker and mix well. Add meat, turning around in pot, coating sides. Pour some of the mixture on top of the roast. Turn heat to low and cook for 8-10 hours.
Sadly, I can't remember where I found this recipe to give proper credit. It is AMAZING though!
Slow Cooker Pot Roast
Ingredients
1 beef roast, 2-3 lbs.
1 large onion, chopped
6 cloves garlic, halved
1 c. green olives, halved
1/4 c. dark raisins
3 Tbsp. tomato paste
2 c. beef broth
1Tbsp. balsamic vinegar
1 Tbsp. Worcestershire Sauce
2 tsp. cumin
Directions
Put all ingredients, except beef, into the slow cooker and mix well. Add meat, turning around in pot, coating sides. Pour some of the mixture on top of the roast. Turn heat to low and cook for 8-10 hours.
Sadly, I can't remember where I found this recipe to give proper credit. It is AMAZING though!
Friday, August 24, 2012
End of the Summer Slump
I have been feeling really unmotivated lately. After talking to several of my mom friends, it turns out that I am not the only one feeling this way. We all agreed that it must have something to do with the time of year...we are all in an end-of-the-summer slump.
Despite being absent from my blog, I have been cooking and today when I pulled out my grandma's cookbook to find a quick and easy 'treat' recipe, I was suddenly inspired to get back on the saddle so to speak. Somehow my grandma's recipes inspire me. Below is one of her cookie recipes that I vividly remember my mom and dad making when I was a kid. They may not be the healthiest cookies in the world, but they are DELICIOUS and super easy to make!
Unbaked Chocolate Cookie Drops
2 c. white sugar
6 Tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. oatmeal
1 tsp. vanilla
1 c. shredded coconut
Melt butter in a large saucepan. Add milk, sugar, cocoa and vanilla. Bring to a rolling boil. Remove from stove and stir in oatmeal and coconut. Drop by spoonful onto a tray covered with parchment paper. Cool in the refrigerator and enjoy!
Despite being absent from my blog, I have been cooking and today when I pulled out my grandma's cookbook to find a quick and easy 'treat' recipe, I was suddenly inspired to get back on the saddle so to speak. Somehow my grandma's recipes inspire me. Below is one of her cookie recipes that I vividly remember my mom and dad making when I was a kid. They may not be the healthiest cookies in the world, but they are DELICIOUS and super easy to make!
Unbaked Chocolate Cookie Drops
2 c. white sugar
6 Tbsp. cocoa
1/2 c. butter
1/2 c. milk
3 c. oatmeal
1 tsp. vanilla
1 c. shredded coconut
Melt butter in a large saucepan. Add milk, sugar, cocoa and vanilla. Bring to a rolling boil. Remove from stove and stir in oatmeal and coconut. Drop by spoonful onto a tray covered with parchment paper. Cool in the refrigerator and enjoy!
Thursday, July 26, 2012
July Recipes - Week 3
This week was a combination of some family favorites (Black Bean Quesadillas), some dishes I have made before that were filed into the "I should remember to make this again sometime." recipe pile (Chana Masala, Creamy Meatballs and Noodles), a new salad that was good, but I am not sure I will make again (Summertime Barley Salad) and another recipe passed on from my Grandmother (Peach Cake). Enjoy!
Black Bean Quesadillas
Preparation Tip: These quesadillas take only a few minutes to make and only a few more to cook and are delicious! This recipe is slightly different than the Black Bean and Corn Quesadillas recipe I posted previously. I prefer this one and it is the one that I tend to use more often. If you have never made quesadillas in a frying pan before, be sure to give it a try. It is quicker than the oven (which means better for hot days) and they come out so much crispier. I will never go back to doing them in the oven again!
Lilah's Take: Lilah loves quesadillas! They are a great kid-friendly finger food.
Ingredients
1 can black beans, drained and rinsed
1 tomato, chopped
1/2 c. frozen corn kernels
1/3 c. green pepper, diced
2 green onions, thinly sliced
1/4 tsp. salt
1 c. shredded cheddar cheese
4 large tortillas
2 tsp. olive oil
1/2 c. salsa (for serving)
1/2 c. sour cream (for serving)
Directions:
In a large bowl, combine beans, tomato, corn, green pepper, green onions, and salt. Divide among halves of each tortilla, sprinkle with cheese; fold.
Brush large skillet with half of the oil; heat over medium heat. Cook 2 quesadillas, turning once, until golden brown and crisp, about 6 minutes. Serve with salsa and sour cream.
Chana Masala
http://www.canadianliving.com/food/quick_and_easy/chana_masala.php
Preparation Tip: Don't be afraid of this Indian dish. It is actually very mild and sweet tasting. Serve it over rice and with naan bread.
Lilah's Take: Lilah is a bean lover (and a bread lover) so this dish goes over quite well with her. She tends to just pick the chickpeas out of the dish and leave the onions behind, but that is fine with me because at least she is eating the protein packed part of the meal.
Creamy Meatballs and Noodles
http://www.canadianliving.com/food/quick_and_easy/creamy_meatballs_and_noodles.php
Preparation Tip: If you have time, make the meatballs ahead of time and keep them in the fridge until you are ready to cook them. It makes cooking this dish SO much faster! Bonus: They will also hold their shape better when you do cook them.
Lilah's Take: This dish always goes over well with Lilah because 1) it is pasta; 2) it is creamy; and 3) there are peas in it. As long as the meatballs are cut up, they make their way into her mouth too though.
Peach Cake
This peach cake is another one of my grandmother's recipes. Delicious!
Preparation Tip: To peel peaches, soak them in boiling water for about 5 minutes. The peel should come off very easily.
Ingredients
Cake:
2 c. all purpose flour
1/2 tsp. salt
1/2 c. sugar
4 tsp. baking powder
1 egg
1 c. milk
1/4 c. butter, melted
4 large or 6 small peaches, peeled and sliced
Topping:
1/4 c. sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. cold butter
Directions
Mix all dry cake ingredients, add egg, milk and butter. Pour into greased 9 X 9 square pan. Layer sliced peaches on top. Using fingers, mix butter with topping ingredients. Sprinkle on top of cake. Bake in 350 degree oven for about and hour.
Summertime Barely Salad
http://www.canadianliving.com/food/summertime_barley_salad.php
Preparation Tip: I mentioned that I didn't think I would make this recipe again. That isn't because it wasn't good, it was. It is because it made such a large portion that we were eating it for days and I am sick of it. It was my first time using Pearled Barley and I would love to find more recipes that use it!
Lilah's Take: Of course, Lilah picked the chunks of cheese out of the salad, but that was about it. I guess I would also avoid making it again because she wasn't really a big fan.
Black Bean Quesadillas
Preparation Tip: These quesadillas take only a few minutes to make and only a few more to cook and are delicious! This recipe is slightly different than the Black Bean and Corn Quesadillas recipe I posted previously. I prefer this one and it is the one that I tend to use more often. If you have never made quesadillas in a frying pan before, be sure to give it a try. It is quicker than the oven (which means better for hot days) and they come out so much crispier. I will never go back to doing them in the oven again!
Lilah's Take: Lilah loves quesadillas! They are a great kid-friendly finger food.
Ingredients
1 can black beans, drained and rinsed
1 tomato, chopped
1/2 c. frozen corn kernels
1/3 c. green pepper, diced
2 green onions, thinly sliced
1/4 tsp. salt
1 c. shredded cheddar cheese
4 large tortillas
2 tsp. olive oil
1/2 c. salsa (for serving)
1/2 c. sour cream (for serving)
Directions:
In a large bowl, combine beans, tomato, corn, green pepper, green onions, and salt. Divide among halves of each tortilla, sprinkle with cheese; fold.
Brush large skillet with half of the oil; heat over medium heat. Cook 2 quesadillas, turning once, until golden brown and crisp, about 6 minutes. Serve with salsa and sour cream.
Chana Masala
http://www.canadianliving.com/food/quick_and_easy/chana_masala.php
Preparation Tip: Don't be afraid of this Indian dish. It is actually very mild and sweet tasting. Serve it over rice and with naan bread.
Lilah's Take: Lilah is a bean lover (and a bread lover) so this dish goes over quite well with her. She tends to just pick the chickpeas out of the dish and leave the onions behind, but that is fine with me because at least she is eating the protein packed part of the meal.
Creamy Meatballs and Noodles
http://www.canadianliving.com/food/quick_and_easy/creamy_meatballs_and_noodles.php
Preparation Tip: If you have time, make the meatballs ahead of time and keep them in the fridge until you are ready to cook them. It makes cooking this dish SO much faster! Bonus: They will also hold their shape better when you do cook them.
Lilah's Take: This dish always goes over well with Lilah because 1) it is pasta; 2) it is creamy; and 3) there are peas in it. As long as the meatballs are cut up, they make their way into her mouth too though.
Peach Cake
This peach cake is another one of my grandmother's recipes. Delicious!
Preparation Tip: To peel peaches, soak them in boiling water for about 5 minutes. The peel should come off very easily.
Ingredients
Cake:
2 c. all purpose flour
1/2 tsp. salt
1/2 c. sugar
4 tsp. baking powder
1 egg
1 c. milk
1/4 c. butter, melted
4 large or 6 small peaches, peeled and sliced
Topping:
1/4 c. sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. cold butter
Directions
Mix all dry cake ingredients, add egg, milk and butter. Pour into greased 9 X 9 square pan. Layer sliced peaches on top. Using fingers, mix butter with topping ingredients. Sprinkle on top of cake. Bake in 350 degree oven for about and hour.
Summertime Barely Salad
http://www.canadianliving.com/food/summertime_barley_salad.php
Preparation Tip: I mentioned that I didn't think I would make this recipe again. That isn't because it wasn't good, it was. It is because it made such a large portion that we were eating it for days and I am sick of it. It was my first time using Pearled Barley and I would love to find more recipes that use it!
Lilah's Take: Of course, Lilah picked the chunks of cheese out of the salad, but that was about it. I guess I would also avoid making it again because she wasn't really a big fan.
Healthy Snacks
Looking for some new and healthy snack options for your kids? Below are a few that we tried this week (including an amazing one that will have your kids (and husbands) eating tofu without even knowing it! Be sure to give the Chocolate Mousse recipe a try! It is DELICIOUS and I PROMISE they will never know what it is made out of!
Oatmeal Snack Squares
Yogurt Bran Muffins
Chocolate Mousse (made with tofu)
Ingredients
1 pkg silken tofu
1 1/2 c. chocolate chips
1/3 c. maple syrup
2 tsp. vanilla extract
1/4 tsp. almond extract
Directions
Blend tofu in food processor until smooth. Blend in melted chocolate chips (see below), maple syrup, vanilla and almond extracts. Portion into serving bowls, cover with plastic wrap and refrigerate for at least 2 hours before serving.
Note: Melt chocolate in a double broiler, stirring constantly to prevent burning, or in microwave, on the defrost setting for approximately 3 minutes, stopping to stir at least once.
Ingredients
1 pkg silken tofu
1 1/2 c. chocolate chips
1/3 c. maple syrup
2 tsp. vanilla extract
1/4 tsp. almond extract
Directions
Blend tofu in food processor until smooth. Blend in melted chocolate chips (see below), maple syrup, vanilla and almond extracts. Portion into serving bowls, cover with plastic wrap and refrigerate for at least 2 hours before serving.
Note: Melt chocolate in a double broiler, stirring constantly to prevent burning, or in microwave, on the defrost setting for approximately 3 minutes, stopping to stir at least once.
Wednesday, July 18, 2012
July Recipes - Week 2
It finally cooled off this week and we were all craving some cooked meals so I decided to make some of our family favorites, Crunchy Macaroni and Cheese with Bacon (posted previously) and Salsa Stuffed Muffin Meat Loves (posted previously). I did try out some new recipes though including a new dessert incorporating rhubarb! Yummy!
Chickpea and Black Bean Salad
http://www.canadianliving.com/food/chickpea_and_black_bean_salad.php
Preparation Tip: The green beans are the only thing that needs to be cooked for this dish so it is great for a hot day! I added about 1 c. of cubed, firm tofu to give the salad a protein boost, but you could also add a can or two of tuna. You can prepare the entire dish in advance, but store the green beans in a separate bowl until you are ready to serve.
Lilah's Take: Lilah tried the green beans as she always does, but spit them out as she always does. She particularly liked the cubed tofu (we call it tofu cheese because it seems to get her to eat it) and the corn.
Corn Bread Muffins
http://dinersjournal.blogs.nytimes.com/2008/09/26/recipe-of-the-day-cornbread/
Preparation Tip:
I used a slightly modified version of this recipe (from Mark Bittman's cookbook) using only enough butter to coat the muffin tin, 1 Tbsp of sugar, 1 egg, and sour milk (1 1/4 cup milk and 1 Tbsp white vinegar). I made these to serve with the Creamy Ham Salad, but ended up incorporating them into some of the other meals we had this week as well.
Creamy Ham Salad
http://www.recipe.com/creamy-ham-salad-with-corn-muffins/
Preparation Tip: This dish was incredibly easy to make and doesn't require any cooking. It can be made in advance and scoped into the red peppers when you are ready to eat.
Lilah's Take: Even though she won't eat raw pepper, Lilah thought it was fun to eat her dinner out of a "red pepper boat".
Rhubarb Banana Crumble
http://www.canadianliving.com/food/baking_and_desserts/rhubarb_banana_crumble.php
Preparation Tip:
This crumble takes a little longer than your average crumble because the rhubarb needs to be baked in the oven for 25 minutes before the crumble can be assembled and baked, but it is worth it if you are a rhubarb fan!
Sweet Chili Chicken
http://www.canadianliving.com/food/quick_and_easy/sweet_chili_chicken.php
Preparation Tip:
I wasn't able to find sweet chili sauce so I used a couple of tablespoons of mild curry paste instead. If you want to save a couple of dollars, use chicken thighs with the bone in and skin on. It takes a little more work to prep them, but it can be done ahead of time.
Chickpea and Black Bean Salad
http://www.canadianliving.com/food/chickpea_and_black_bean_salad.php
Preparation Tip: The green beans are the only thing that needs to be cooked for this dish so it is great for a hot day! I added about 1 c. of cubed, firm tofu to give the salad a protein boost, but you could also add a can or two of tuna. You can prepare the entire dish in advance, but store the green beans in a separate bowl until you are ready to serve.
Lilah's Take: Lilah tried the green beans as she always does, but spit them out as she always does. She particularly liked the cubed tofu (we call it tofu cheese because it seems to get her to eat it) and the corn.
Corn Bread Muffins
http://dinersjournal.blogs.nytimes.com/2008/09/26/recipe-of-the-day-cornbread/
Preparation Tip:
I used a slightly modified version of this recipe (from Mark Bittman's cookbook) using only enough butter to coat the muffin tin, 1 Tbsp of sugar, 1 egg, and sour milk (1 1/4 cup milk and 1 Tbsp white vinegar). I made these to serve with the Creamy Ham Salad, but ended up incorporating them into some of the other meals we had this week as well.
Creamy Ham Salad
http://www.recipe.com/creamy-ham-salad-with-corn-muffins/
Preparation Tip: This dish was incredibly easy to make and doesn't require any cooking. It can be made in advance and scoped into the red peppers when you are ready to eat.
Lilah's Take: Even though she won't eat raw pepper, Lilah thought it was fun to eat her dinner out of a "red pepper boat".
Rhubarb Banana Crumble
http://www.canadianliving.com/food/baking_and_desserts/rhubarb_banana_crumble.php
Preparation Tip:
This crumble takes a little longer than your average crumble because the rhubarb needs to be baked in the oven for 25 minutes before the crumble can be assembled and baked, but it is worth it if you are a rhubarb fan!
Sweet Chili Chicken
http://www.canadianliving.com/food/quick_and_easy/sweet_chili_chicken.php
Preparation Tip:
I wasn't able to find sweet chili sauce so I used a couple of tablespoons of mild curry paste instead. If you want to save a couple of dollars, use chicken thighs with the bone in and skin on. It takes a little more work to prep them, but it can be done ahead of time.
Monday, July 9, 2012
July Recipes - Week 1
It was another hot week so we mainly stuck to the no-cook meals. Things did finally cool off at the end of the week and I decided to make a stir-fry one night. I have to say that although many of the meals I have made have been delicious, we are all craving some home-COOKED comfort food so I am very happy that next week will be cooler and I can actually use the stove and oven!
Hoisin Veggie-Tofu Lettuce Cups
http://www.ivillage.com/hoisin-veggie-tofu-lettuce-cups-0/3-r-367587
Preparation Tip:
I was a bit hesitant about this recipe because I have not had raw tofu before, however, I was pleasantly surprised by how delicious these cups were! I only made half of the recipe because I wasn't sure how the mixture would be leftover the next day (I was worried the tofu would be soggy and disgusting), but half the recipe made enough for the three of us for dinner. The mixture can be made earlier in the day so it is ready to scoop into the lettuce cups come dinner time. *I omitted the hot sauce when making this dish.
Lilah's Take:
Lilah did pretty well with this dish, however, I probably should have left out the red onion for her as it was a bit on the hot side.
Kung Pao Chicken
http://www.canadianliving.com/food/quick_and_easy/kung_pao_chicken.php
Preparation Tip:
This stir-fry was really easy to make, but I did prepare all of the vegetables ahead of time. I also cooked the vegetables for longer than suggested to make sure they were soft enough for Lilah to easily eat. I served the stir-fry over egg noodles, but rice would be good as well. *I reduced the amount of chili garlic sauce by half.
Lilah's Take:
Lilah did alright with this dish. She doesn't flip over red peppers (or any color pepper for that matter) nor is she a big fan of green beans, but she nibbled which is something at least.
Sesame Soy Bow Ties
http://www.canadianliving.com/food/sesame_soy_bow_ties.php
Preparation Tip: This dish was DELICIOUS! It made a huge bowl so I will probably half the recipe next time as the leftovers did end up getting a little soggy after a day or two. The entire dish can be made in advance and the only cooking required is for the pasta so it is really easy to put together!
Lilah's Take:
Lilah was a fan of this dish, but she did pick around the peppers.
Tuna and White Bean Wraps
http://www.parents.com/recipe/seafood/tuna-white-bean-wraps/
Preparation Tip:
These wraps are so simple to make. The bean mixture can be made ahead of time and refrigerated making dinner a snap!
Lilah's Take:
I have mentioned before that Lilah enjoys putting her own wraps together so this meal went over well with her. She does, however, tend to nibble around the outside of the wrap (eating mostly the wrap itself) and little of the filling regardless of what is inside.
Hoisin Veggie-Tofu Lettuce Cups
http://www.ivillage.com/hoisin-veggie-tofu-lettuce-cups-0/3-r-367587
Preparation Tip:
I was a bit hesitant about this recipe because I have not had raw tofu before, however, I was pleasantly surprised by how delicious these cups were! I only made half of the recipe because I wasn't sure how the mixture would be leftover the next day (I was worried the tofu would be soggy and disgusting), but half the recipe made enough for the three of us for dinner. The mixture can be made earlier in the day so it is ready to scoop into the lettuce cups come dinner time. *I omitted the hot sauce when making this dish.
Lilah's Take:
Lilah did pretty well with this dish, however, I probably should have left out the red onion for her as it was a bit on the hot side.
Kung Pao Chicken
http://www.canadianliving.com/food/quick_and_easy/kung_pao_chicken.php
Preparation Tip:
This stir-fry was really easy to make, but I did prepare all of the vegetables ahead of time. I also cooked the vegetables for longer than suggested to make sure they were soft enough for Lilah to easily eat. I served the stir-fry over egg noodles, but rice would be good as well. *I reduced the amount of chili garlic sauce by half.
Lilah's Take:
Lilah did alright with this dish. She doesn't flip over red peppers (or any color pepper for that matter) nor is she a big fan of green beans, but she nibbled which is something at least.
Sesame Soy Bow Ties
http://www.canadianliving.com/food/sesame_soy_bow_ties.php
Preparation Tip: This dish was DELICIOUS! It made a huge bowl so I will probably half the recipe next time as the leftovers did end up getting a little soggy after a day or two. The entire dish can be made in advance and the only cooking required is for the pasta so it is really easy to put together!
Lilah's Take:
Lilah was a fan of this dish, but she did pick around the peppers.
Tuna and White Bean Wraps
http://www.parents.com/recipe/seafood/tuna-white-bean-wraps/
Preparation Tip:
These wraps are so simple to make. The bean mixture can be made ahead of time and refrigerated making dinner a snap!
Lilah's Take:
I have mentioned before that Lilah enjoys putting her own wraps together so this meal went over well with her. She does, however, tend to nibble around the outside of the wrap (eating mostly the wrap itself) and little of the filling regardless of what is inside.
Tuesday, July 3, 2012
June Recipes - Week 2
As is was HOT all week, I stuck to the quick, easy and no or minimal cook salads. I did, however, turn the oven on one night when it was a little cooler to make the Cheesy Quinoa Bake with Peas and Carrots (very tasty). I did the chicken for the Pasta Salad with Chicken and No-Cook Asian Chicken Wraps in the slow-cooker, but you could also buy a rotisserie chicken at the store if you prefer.
Black Eyed Pea Salad
http://www.marthastewart.com/326491/roasted-pork-with-black-eyed-pea-salad
Preparation Tip:
Make this salad in advance! It is really quick and easy and only requires chopping a red pepper and some green onions.
Lilah's Take: Lilah isn't a huge fan of eating raw vegetables so she kind of picked around the red pepper and green onions, but she did eat the beans and I am sure some of the vegetables inevitably made their way into her.
Cheesy Quinoa Bake with Peas and Carrots
http://www.eatcleandiet.com/the_kitchen_table/recipe/recipe.aspx?id=2161
Preparation Tip:
Make the casserole ahead of time so you just have to pop it in the oven at dinner time. Make sure to cook it for an few extra minutes to account for it being refrigerated. I added a can of black beans before serving this dish to give it a protein boost.
Lilah's Take:
Lilah was a fan of this dish which is great because I am always looking for ways to get different kinds of grains into her.
Couscous and Lentil Salad
http://www.canadianliving.com/food/couscous_and_lentil_salad.php
Preparation Tip:
This salad can be made in advance as well. I added 2 cans of tuna to add a protein boost and to make this salad into a complete meal.
Lilah's Take: Lilah is a HUGE fan of pearled couscous so telling her this was little baby couscous made her more interested in the dish. She actually really likes feta cheese so that helped as well.
Falafel Focaccia Sandwich
http://recipes.todaysparent.com/Recipes/View/Falafel-focaccia-sandwich
Preparation Tip:
This sauce was WAY too salty and I used dried mint instead of fresh which was a big mistake. If I make this again, I will add the salt in the end and taste until I find the right balance and use fresh mint. Otherwise, these were really easy to make, particularly because you just throw everything into the food processor and you are done!
Lilah's Take: I deconstructed this sandwich and omitted the sauce when I served it to Lilah. She loves bread so that was the first thing to go followed my a few meager bites of the falafel.
No-Cook Asian Chicken Wraps
http://www.parents.com/recipe/chicken/no-cook-asian-chicken-wraps/
Preparation Tip:
Throw a chicken in the crock-pot in the morning and all you have to do is make the sauce and cut up a few vegetables to be ready to serve dinner! Refrigerate the leftover chicken for use in the Pasta Salad with Chicken.
Lilah's Take: Wraps = fun in Lilah's eyes, especially when she gets to put them together herself!
Pasta Salad with Chicken
http://www.parents.com/recipe/chicken/pasta-salad-with-chicken/
Preparation Tip:
Use the leftover chicken from the No-Cook Asian Chicken Wraps to make this pasta salad and you will only have to boil the pasta, make the dressing and chop a few vegetables to have dinner ready!
Lilah's Take: Again, Lilah is a big fan of feta cheese and she absolutely loves macaroni (which I used as the pasta) so she did pretty well with this salad.
Black Eyed Pea Salad
http://www.marthastewart.com/326491/roasted-pork-with-black-eyed-pea-salad
Preparation Tip:
Make this salad in advance! It is really quick and easy and only requires chopping a red pepper and some green onions.
Lilah's Take: Lilah isn't a huge fan of eating raw vegetables so she kind of picked around the red pepper and green onions, but she did eat the beans and I am sure some of the vegetables inevitably made their way into her.
Cheesy Quinoa Bake with Peas and Carrots
http://www.eatcleandiet.com/the_kitchen_table/recipe/recipe.aspx?id=2161
Preparation Tip:
Make the casserole ahead of time so you just have to pop it in the oven at dinner time. Make sure to cook it for an few extra minutes to account for it being refrigerated. I added a can of black beans before serving this dish to give it a protein boost.
Lilah's Take:
Lilah was a fan of this dish which is great because I am always looking for ways to get different kinds of grains into her.
Couscous and Lentil Salad
http://www.canadianliving.com/food/couscous_and_lentil_salad.php
Preparation Tip:
This salad can be made in advance as well. I added 2 cans of tuna to add a protein boost and to make this salad into a complete meal.
Lilah's Take: Lilah is a HUGE fan of pearled couscous so telling her this was little baby couscous made her more interested in the dish. She actually really likes feta cheese so that helped as well.
Falafel Focaccia Sandwich
http://recipes.todaysparent.com/Recipes/View/Falafel-focaccia-sandwich
Preparation Tip:
This sauce was WAY too salty and I used dried mint instead of fresh which was a big mistake. If I make this again, I will add the salt in the end and taste until I find the right balance and use fresh mint. Otherwise, these were really easy to make, particularly because you just throw everything into the food processor and you are done!
Lilah's Take: I deconstructed this sandwich and omitted the sauce when I served it to Lilah. She loves bread so that was the first thing to go followed my a few meager bites of the falafel.
No-Cook Asian Chicken Wraps
http://www.parents.com/recipe/chicken/no-cook-asian-chicken-wraps/
Preparation Tip:
Throw a chicken in the crock-pot in the morning and all you have to do is make the sauce and cut up a few vegetables to be ready to serve dinner! Refrigerate the leftover chicken for use in the Pasta Salad with Chicken.
Lilah's Take: Wraps = fun in Lilah's eyes, especially when she gets to put them together herself!
Pasta Salad with Chicken
http://www.parents.com/recipe/chicken/pasta-salad-with-chicken/
Preparation Tip:
Use the leftover chicken from the No-Cook Asian Chicken Wraps to make this pasta salad and you will only have to boil the pasta, make the dressing and chop a few vegetables to have dinner ready!
Lilah's Take: Again, Lilah is a big fan of feta cheese and she absolutely loves macaroni (which I used as the pasta) so she did pretty well with this salad.
Monday, June 25, 2012
June Recipes - Week 1
This past month has been extremely busy as we have been travelling quite a bit so, despite the heat, it has been nice to get back into my kitchen! As we have started to take advantage of the local Farmer's Markets in our neighborhood, I have been trying to plan meals that incorporate some of the seasonal fruits and vegetables they have to offer while trying to keep the heat down in the kitchen as much as possible. Luckily, given what is available at this time of year, that is pretty easy to do! Here are some great no-cook (or very-little-cook) meals that we tried this week that we will be coming back to throughout the summer.
I also managed to get a little baking done when there was a break in the heat! Both the Rhubarb Muffin and Chocolate Zucchini Cake recipes were passed down from my Grandma. I think of her fondly when I use her recipes and I know that she would be thrilled that I am sharing them with my family.
Asparagus and Tofu Stir-Fry
Preparation Tip: Prepare the sauce, marinate the tofu and prep the vegetables earlier in the day so that throwing the stir-fry together at dinner time is a cinch! I served this over rice.
Lilah's Take: Lilah actually really likes tofu and she ate that part of the dish. However, she isn't keen on asparagus and didn't seem to be very interested in the mushrooms or rice either. (I should also note that Lilah hasn't been eating much of anything lately and I am attributing it to the fact that she has a molar coming in).
Ingredients
Sauce
2 tsp. hoisin sauce
1 Tbsp. oyster sauce
2 tsp. soy sauce
1 tsp. rice vinegar
1/2 tsp. sugar
8 oz. extra-firm tofu
1 sesame oil
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
1 Tbsp. chopped ginger
1 Tbsp. chopped garlic
1 lb. asparagus, ends trimmed, cut in 2-inch lengths
6 large shiitake mushrooms, sliced
1/2 c. vegetable stock
Directions
Mix together all sauce ingredients in a small bowl. Set aside.
Cut tofu into 1-inch cubes, pat dry. Combine sesame oil and soy sauce, toss with tofu. Let stand 10 minutes. Drain, reserving marinade separately. Stir marinade into sauce.
Heat wok over high heat. Add vegetable oil. Toss in tofu and stir-fry until browned. Remove with slotted spoon.
Add ginger and garlic, stir-fry for 30 seconds, then add asparagus and mushrooms. Stir-fry for 2 minutes, then add vegetable stock and tofu, continue to cook until asparagus is crisp-tender. Stir in sauce and bring to boil.
Chicken Noodle Salad
Preparation Tip: This dish does require a fair amount of prep, but everything can be done in advance so that you simply need to assemble the salads when you are ready to eat. You can even do some of the preparation the night before if you are feeling really organized and ambitious! The extra prep is totally worth it because this dish is delicious!
Lilah's Take: Again, Lilah hasn't had much of an appetite lately so it is hard to say whether she liked this dish of not. She did have a few bites of the chicken and noodles, but the vegetables remained virtually untouched (chewing could be slightly painful for her at the moment).
Ingredients
Peanut Sauce
1 c. peanut butter
1/4 c. red wine vinegar
2 cloves garlic, minced
2 tsp. sugar
2 Tbsp. finely grated ginger
1/3 c. soy sauce
1/2 c. water
2 Tbsp. chopped fresh cilantro leaves
Salad
3 large chicken breasts
1 tsp. peanut oil
salt
13 oz. vermicelli noodles
1/2 English cucumber
2 large carrots, peeled
2 baby bok choy
2 green onions
2 Tbsp. chopped fresh mint
1/4 c. very coarsely chopped cilantro leaves
Directions
Combine all sauce ingredients. Cover and let mellow at room temperature for an hour. (Sauce can be covered and refrigerated for a week).
Lightly rub chicken with oil, season with salt. Grill, pan fry or broil chicken breasts until cooked through but not overcooked and dry. Cool.
Liberally pour boiling water over vermicelli noodles. Let soak for 5 minutes. Rinse noodles under cold tap water; drain. (If making ahead, thoroughly toss with an extra drizzle of peanut oil, cover and refrigerate.)
Place chicken between plastic wrap; lightly pound with a rolling pin to start shredding. Then pull apart into bite-sized pieces.
Finely julienne cucumber and carrot. Thinly slice bok choy leaves including ribs; diagonally cut green onions. Toss vegetables with mint to mix.
To serve, divide noodles among serving dishes. Layer with julienned vegetables and chicken. Drizzle with some of the peanut sauce; garnish with coarsely chopped cilantro leaves.
Chocolate Zucchini Cake
Ingredients
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cloves
4 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. white sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1/2 c. milk with 1/2 Tbsp. white vinegar)
2 c. shredded zucchini
1/4 c. chocolate chips
Directions
Combine all dry ingredients (except sugar). Set aside. Using an electric mixer, cream butter, oil and sugar together. Add eggs, vanilla and sour milk. Add dry ingredients. Mix well. Stir in zucchini. Turn batter in a greased 9 X 13 pan. Sprinkle with chocolate chips. Bake at 325 degrees for about 50 minutes.
Green Bean and Feta Salad with Tomato Dressing
http://www.canadianliving.com/food/green_bean_and_feta_salad_with_tomato_dressing.php
Preparation Tip: This is a very easy salad to make and it requires minimal cooking. It can easily be put together ahead of time and refrigerated.
Lilah's Take: Lilah's exact words to describe green beans (raw or cooked)..."These are gross." Needless to say, she wasn't a big fan of this dish! She did, however, pick at the feta cheese and tomatoes so it wasn't a total wash.
Light and Fruity Tuna Pitas
http://www.food.com/recipe/light-fruity-tuna-salad-481172
Preparation Tip: Again, very easy to put together and no cooking required.
Lilah's Take: These were fun and combined some of her favorite fruits, but I think because of the teething issue, it was just a bit too crunchy for her to eat. She nibbled a little, but didn't eat much. I will definitely try this again in the future though!
Mediterranean Orzo Salad
http://www.canadianliving.com/food/mediterranean_orzo_salad.php
Preparation Tip: At minimum, you can cook the pasta for this salad in advance. If you have time, however, the entire salad can be assembled ahead of time. To make this a complete meal, I served it with pitas wedges and hummus.
Lilah's Take: Strangely enough, Lilah likes black olives and feta cheese so this salad fit her tastes. She still takes issue with eating some raw vegetables so those were mainly picked around.
Rhubarb Muffins
Ingredients
1 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. white sugar
1/4 c. brown sugar
1 1/2 c. diced rhubarb
1 egg
1/2 c. milk
1/4 c. vegetable oil
1 tsp. almond extract
Directions
Mix all dry ingredients. Beat egg in separate bowl, add milk, oil, almond extract. Combine wet and dry ingredients. Fold in rhubarb. Bake at 375 degrees for about 20 minutes.
Watermelon Salad with Tomatoes, Goat Cheese and Basil
http://www.wholefoodsmarket.com/recipes/2517
Preparation Tip: I made this salad in advance and let it marinate, but it is incredibly quick to put together.
Lilah's Take: Lilah is a HUGE watermelon fan so I was a bit worried that she would dislike the fact that I had added new ingredients to it, but she loved the salad!
I also managed to get a little baking done when there was a break in the heat! Both the Rhubarb Muffin and Chocolate Zucchini Cake recipes were passed down from my Grandma. I think of her fondly when I use her recipes and I know that she would be thrilled that I am sharing them with my family.
Asparagus and Tofu Stir-Fry
Preparation Tip: Prepare the sauce, marinate the tofu and prep the vegetables earlier in the day so that throwing the stir-fry together at dinner time is a cinch! I served this over rice.
Lilah's Take: Lilah actually really likes tofu and she ate that part of the dish. However, she isn't keen on asparagus and didn't seem to be very interested in the mushrooms or rice either. (I should also note that Lilah hasn't been eating much of anything lately and I am attributing it to the fact that she has a molar coming in).
Ingredients
Sauce
2 tsp. hoisin sauce
1 Tbsp. oyster sauce
2 tsp. soy sauce
1 tsp. rice vinegar
1/2 tsp. sugar
8 oz. extra-firm tofu
1 sesame oil
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
1 Tbsp. chopped ginger
1 Tbsp. chopped garlic
1 lb. asparagus, ends trimmed, cut in 2-inch lengths
6 large shiitake mushrooms, sliced
1/2 c. vegetable stock
Directions
Mix together all sauce ingredients in a small bowl. Set aside.
Cut tofu into 1-inch cubes, pat dry. Combine sesame oil and soy sauce, toss with tofu. Let stand 10 minutes. Drain, reserving marinade separately. Stir marinade into sauce.
Heat wok over high heat. Add vegetable oil. Toss in tofu and stir-fry until browned. Remove with slotted spoon.
Add ginger and garlic, stir-fry for 30 seconds, then add asparagus and mushrooms. Stir-fry for 2 minutes, then add vegetable stock and tofu, continue to cook until asparagus is crisp-tender. Stir in sauce and bring to boil.
Chicken Noodle Salad
Preparation Tip: This dish does require a fair amount of prep, but everything can be done in advance so that you simply need to assemble the salads when you are ready to eat. You can even do some of the preparation the night before if you are feeling really organized and ambitious! The extra prep is totally worth it because this dish is delicious!
Lilah's Take: Again, Lilah hasn't had much of an appetite lately so it is hard to say whether she liked this dish of not. She did have a few bites of the chicken and noodles, but the vegetables remained virtually untouched (chewing could be slightly painful for her at the moment).
Ingredients
Peanut Sauce
1 c. peanut butter
1/4 c. red wine vinegar
2 cloves garlic, minced
2 tsp. sugar
2 Tbsp. finely grated ginger
1/3 c. soy sauce
1/2 c. water
2 Tbsp. chopped fresh cilantro leaves
Salad
3 large chicken breasts
1 tsp. peanut oil
salt
13 oz. vermicelli noodles
1/2 English cucumber
2 large carrots, peeled
2 baby bok choy
2 green onions
2 Tbsp. chopped fresh mint
1/4 c. very coarsely chopped cilantro leaves
Directions
Combine all sauce ingredients. Cover and let mellow at room temperature for an hour. (Sauce can be covered and refrigerated for a week).
Lightly rub chicken with oil, season with salt. Grill, pan fry or broil chicken breasts until cooked through but not overcooked and dry. Cool.
Liberally pour boiling water over vermicelli noodles. Let soak for 5 minutes. Rinse noodles under cold tap water; drain. (If making ahead, thoroughly toss with an extra drizzle of peanut oil, cover and refrigerate.)
Place chicken between plastic wrap; lightly pound with a rolling pin to start shredding. Then pull apart into bite-sized pieces.
Finely julienne cucumber and carrot. Thinly slice bok choy leaves including ribs; diagonally cut green onions. Toss vegetables with mint to mix.
To serve, divide noodles among serving dishes. Layer with julienned vegetables and chicken. Drizzle with some of the peanut sauce; garnish with coarsely chopped cilantro leaves.
Chocolate Zucchini Cake
Ingredients
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cloves
4 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. white sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1/2 c. milk with 1/2 Tbsp. white vinegar)
2 c. shredded zucchini
1/4 c. chocolate chips
Directions
Combine all dry ingredients (except sugar). Set aside. Using an electric mixer, cream butter, oil and sugar together. Add eggs, vanilla and sour milk. Add dry ingredients. Mix well. Stir in zucchini. Turn batter in a greased 9 X 13 pan. Sprinkle with chocolate chips. Bake at 325 degrees for about 50 minutes.
Green Bean and Feta Salad with Tomato Dressing
http://www.canadianliving.com/food/green_bean_and_feta_salad_with_tomato_dressing.php
Preparation Tip: This is a very easy salad to make and it requires minimal cooking. It can easily be put together ahead of time and refrigerated.
Lilah's Take: Lilah's exact words to describe green beans (raw or cooked)..."These are gross." Needless to say, she wasn't a big fan of this dish! She did, however, pick at the feta cheese and tomatoes so it wasn't a total wash.
Light and Fruity Tuna Pitas
http://www.food.com/recipe/light-fruity-tuna-salad-481172
Preparation Tip: Again, very easy to put together and no cooking required.
Lilah's Take: These were fun and combined some of her favorite fruits, but I think because of the teething issue, it was just a bit too crunchy for her to eat. She nibbled a little, but didn't eat much. I will definitely try this again in the future though!
Mediterranean Orzo Salad
http://www.canadianliving.com/food/mediterranean_orzo_salad.php
Preparation Tip: At minimum, you can cook the pasta for this salad in advance. If you have time, however, the entire salad can be assembled ahead of time. To make this a complete meal, I served it with pitas wedges and hummus.
Lilah's Take: Strangely enough, Lilah likes black olives and feta cheese so this salad fit her tastes. She still takes issue with eating some raw vegetables so those were mainly picked around.
Rhubarb Muffins
Ingredients
1 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. white sugar
1/4 c. brown sugar
1 1/2 c. diced rhubarb
1 egg
1/2 c. milk
1/4 c. vegetable oil
1 tsp. almond extract
Directions
Mix all dry ingredients. Beat egg in separate bowl, add milk, oil, almond extract. Combine wet and dry ingredients. Fold in rhubarb. Bake at 375 degrees for about 20 minutes.
Watermelon Salad with Tomatoes, Goat Cheese and Basil
http://www.wholefoodsmarket.com/recipes/2517
Preparation Tip: I made this salad in advance and let it marinate, but it is incredibly quick to put together.
Lilah's Take: Lilah is a HUGE watermelon fan so I was a bit worried that she would dislike the fact that I had added new ingredients to it, but she loved the salad!
Saturday, May 5, 2012
April Recipes: Week 3
Our menu for the week of April 29th -
Cream of Asparagus Soup with Tuna Salsa Wraps
Crunchy Macaroni and Cheese with Bacon
Salsa-Stuffed Muffin Meat Loaves with Potatoes and Green Beans
Skillet Chicken and Broccoli with Rice
Spaghetti with Homemade Mozzarella Tomato Sauce
Cream of Asparagus Soup
Asparagus is in season right now, so I decided to give asparagus soup a try. I like asparagus, it was a good soup and Lilah actually ate it, but I don't know that it is something I would make again. If you absolutely love asparagus, give it a try.
Preparation Tip: This soup took no time at all to make, but chopping the shallots and asparagus in advance is an option. You could also make the entire soup in advance and simply warm it at dinner time. (Be sure to wait to add the cream and lemon juice until you are ready to eat it.)
Lilah's Take: Lilah actually does really well with soup and she seemed to like this one which was very surprising. She won't eat asparagus as a side, so I guess incorporating into a soup is a good way to get her to eat it.
Ingredients
3 Tbsp. butter
1 1/2 c. coarsely chopped shallots
1/2 tsp. dried thyme
3 Tbsp. flour
3 lbs. asparagus, trimmed and chopped into 1-inch pieces
Salt
1/3 c. heavy cream
2 Tbsp. lemon juice
Directions
In a large saucepan, melt butter over medium heat. Add shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until well mixed, about 1 minute. Add the asparagus and 6 cups of water; season with salt. Cover and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender. Using an immersion blender, puree the soup until it is very smooth. Stir in the lemon juice and cream.
Tuna Salsa Wraps
http://www.starkist.com/recipe/tuna-salsa-wraps
Preparation Tip: Dinner really can't get much easier than this!
Lilah's Take: Lilah really enjoys eating wraps so these were a hit!
Crunchy Macaroni and Cheese with Bacon
http://www.thenaptimechef.com/2010/02/crunchy-macaroni-cheese-with-bacon/
Preparation Tip: It is key to have all of the ingredients for this dish ready in advance because everything has to be mixed together while the pasta is still hot. I tend to prepare the individual ingredients during nap time so that the only thing left to do before dinner is to cook the pasta and throw everything together and pop it in the oven. I have also made the entire dish in advance and kept it in the fridge until dinner time, but be sure to add a few extra minutes of cooking time to ensure it is hot enough.
Lilah's Take: Have you ever met a kid that didn't like macaroni and cheese? Lilah actually requested this dish this week which was pretty neat.
Salsa Stuffed Muffin Meat Loaves with Potatoes and Green Beans http://www.canadianliving.com/food/quick_and_easy/salsa_stuffed_muffin_meat_loaves.php
These muffin meat loaves are great to make on a weeknight because they cook much faster than a traditional meat loaf. They are also fun for kids because they get to have their own cheese-filled, muffin sized portion!
Preparation Tip: These meat loaves can be made ahead of time so they are read to pop in the oven. If you don't have room in your fridge for a muffin tray, you can at least mix all of the ingredients together ahead of time and just keep the bowl in the fridge.
Lilah's Take: As I mentioned above, Lilah really likes these because of the presentation. They are filled with cheese which helps to make them even more kid-friendly. I typically give Lilah ketchup to dip her meat loaf in as well which is something I have always done myself.
Skillet Chicken and Broccoli with Rice
http://www.canadianliving.com/food/dinner_club/chicken_broccoli_and_cheese_skillet.php
Preparation Tip: This is another really quick and easy dish, but washing and chopping the broccoli and green onions, grating the cheese and cutting up the chicken ahead of time make it even faster.
*Using fresh sage in this dish makes all the difference!
Lilah's Take: Lilah devoured this dish because it incorporates her favorite vegetable and cheese!
Spaghetti with Homemade Mozzarella Tomato Sauce
This homemade mozzarella tomato sauce is really quick and easy to make with things you most likely have on hand and it is really versatile in that you can add just about any combination of vegetables and herbs that you like. Adding mozzarella cheese makes it a real kid-pleaser!
Preparation Tip: This meal is really easy to make because the sauce can be made in the time it takes to boil the water and cook the pasta, but chopping the vegetables ahead of time will save even more time.
Lilah's Take: Pasta + cheese =A happy Lilah!
Ingredients
3 Tbsp. olive oil
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, drained
Salt and pepper to taste
1/2 c. each celery, carrot, onion, chopped
2 Tbsp. tomato paste
1/2 tsp. oregano
1 c. mozzarella cheese
Directions
Heat 2 Tbsp. of the olive oil over medium-low heat. Add garlic, celery, carrot, onion and cook until tender, about 10 minutes. Add the tomatoes and oregano, raise heat to medium-high and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Stir in the remaining olive oil, salt and pepper. Stir in mozzarella cheese into the pasta with the sauce.
Cream of Asparagus Soup with Tuna Salsa Wraps
Crunchy Macaroni and Cheese with Bacon
Salsa-Stuffed Muffin Meat Loaves with Potatoes and Green Beans
Skillet Chicken and Broccoli with Rice
Spaghetti with Homemade Mozzarella Tomato Sauce
Cream of Asparagus Soup
Asparagus is in season right now, so I decided to give asparagus soup a try. I like asparagus, it was a good soup and Lilah actually ate it, but I don't know that it is something I would make again. If you absolutely love asparagus, give it a try.
Preparation Tip: This soup took no time at all to make, but chopping the shallots and asparagus in advance is an option. You could also make the entire soup in advance and simply warm it at dinner time. (Be sure to wait to add the cream and lemon juice until you are ready to eat it.)
Lilah's Take: Lilah actually does really well with soup and she seemed to like this one which was very surprising. She won't eat asparagus as a side, so I guess incorporating into a soup is a good way to get her to eat it.
Ingredients
3 Tbsp. butter
1 1/2 c. coarsely chopped shallots
1/2 tsp. dried thyme
3 Tbsp. flour
3 lbs. asparagus, trimmed and chopped into 1-inch pieces
Salt
1/3 c. heavy cream
2 Tbsp. lemon juice
Directions
In a large saucepan, melt butter over medium heat. Add shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until well mixed, about 1 minute. Add the asparagus and 6 cups of water; season with salt. Cover and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender. Using an immersion blender, puree the soup until it is very smooth. Stir in the lemon juice and cream.
Tuna Salsa Wraps
http://www.starkist.com/recipe/tuna-salsa-wraps
Preparation Tip: Dinner really can't get much easier than this!
Lilah's Take: Lilah really enjoys eating wraps so these were a hit!
Crunchy Macaroni and Cheese with Bacon
http://www.thenaptimechef.com/2010/02/crunchy-macaroni-cheese-with-bacon/
Preparation Tip: It is key to have all of the ingredients for this dish ready in advance because everything has to be mixed together while the pasta is still hot. I tend to prepare the individual ingredients during nap time so that the only thing left to do before dinner is to cook the pasta and throw everything together and pop it in the oven. I have also made the entire dish in advance and kept it in the fridge until dinner time, but be sure to add a few extra minutes of cooking time to ensure it is hot enough.
Lilah's Take: Have you ever met a kid that didn't like macaroni and cheese? Lilah actually requested this dish this week which was pretty neat.
Salsa Stuffed Muffin Meat Loaves with Potatoes and Green Beans http://www.canadianliving.com/food/quick_and_easy/salsa_stuffed_muffin_meat_loaves.php
These muffin meat loaves are great to make on a weeknight because they cook much faster than a traditional meat loaf. They are also fun for kids because they get to have their own cheese-filled, muffin sized portion!
Preparation Tip: These meat loaves can be made ahead of time so they are read to pop in the oven. If you don't have room in your fridge for a muffin tray, you can at least mix all of the ingredients together ahead of time and just keep the bowl in the fridge.
Lilah's Take: As I mentioned above, Lilah really likes these because of the presentation. They are filled with cheese which helps to make them even more kid-friendly. I typically give Lilah ketchup to dip her meat loaf in as well which is something I have always done myself.
Skillet Chicken and Broccoli with Rice
http://www.canadianliving.com/food/dinner_club/chicken_broccoli_and_cheese_skillet.php
Preparation Tip: This is another really quick and easy dish, but washing and chopping the broccoli and green onions, grating the cheese and cutting up the chicken ahead of time make it even faster.
*Using fresh sage in this dish makes all the difference!
Lilah's Take: Lilah devoured this dish because it incorporates her favorite vegetable and cheese!
Spaghetti with Homemade Mozzarella Tomato Sauce
This homemade mozzarella tomato sauce is really quick and easy to make with things you most likely have on hand and it is really versatile in that you can add just about any combination of vegetables and herbs that you like. Adding mozzarella cheese makes it a real kid-pleaser!
Preparation Tip: This meal is really easy to make because the sauce can be made in the time it takes to boil the water and cook the pasta, but chopping the vegetables ahead of time will save even more time.
Lilah's Take: Pasta + cheese =A happy Lilah!
Ingredients
3 Tbsp. olive oil
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, drained
Salt and pepper to taste
1/2 c. each celery, carrot, onion, chopped
2 Tbsp. tomato paste
1/2 tsp. oregano
1 c. mozzarella cheese
Directions
Heat 2 Tbsp. of the olive oil over medium-low heat. Add garlic, celery, carrot, onion and cook until tender, about 10 minutes. Add the tomatoes and oregano, raise heat to medium-high and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes. Stir in the remaining olive oil, salt and pepper. Stir in mozzarella cheese into the pasta with the sauce.
Tuesday, May 1, 2012
Easiest Sunday Dinner EVER!
My husband and I recently tried cooking a whole chicken in our crockpot for the first time and it was so easy and delicious, we now do it almost every week. The chicken comes out so tender and moist it falls off of the bones so carving is a breeze. When we use a 5 lb. chicken, we have enough leftover for chicken sandwiches for a week or to make a chicken pot pie. I have also made a overnight crockpot chicken stock afterward (see recipe below) and it makes enough stock to last several weeks depending on how often you cook with stock (freeze the stock in small containers; 2 cups per container works well.)
Crockpot Whole Chicken
Ingredients
Rub Ingredients
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. black pepper
Roasting or fryer chicken (I usually use a 5 lb. chicken)
1-2 garlic cloves, peeled and smashed
1 lemon, quartered
Directions
Combine rub ingredients in a small bowl. Rinse chicken and pat dry with paper towels. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Add quartered lemon to the inside of the chicken. Place chicken in slow cooker, cover and cook chicken on low for 8 hours. (Time will depend on the size of the chicken and your slow cooker.)
Crockpot Overnight Chicken Stock
Crockpot Whole Chicken
Ingredients
Rub Ingredients
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. black pepper
Roasting or fryer chicken (I usually use a 5 lb. chicken)
1-2 garlic cloves, peeled and smashed
1 lemon, quartered
Directions
Combine rub ingredients in a small bowl. Rinse chicken and pat dry with paper towels. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Add quartered lemon to the inside of the chicken. Place chicken in slow cooker, cover and cook chicken on low for 8 hours. (Time will depend on the size of the chicken and your slow cooker.)
Crockpot Overnight Chicken Stock
Ingredients
Leftover chicken bones
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
Leftover chicken bones
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
Directions
After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. Leave every single thing that’s leftover (except the good meat of course) in the crock pot. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top). Turn the slow cooker onto low after dinner and cook all night long. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use.
After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. Leave every single thing that’s leftover (except the good meat of course) in the crock pot. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top). Turn the slow cooker onto low after dinner and cook all night long. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use.
Sunday, April 29, 2012
April Recipes: Week 2
Our menu for the week of April 21st -
Black Bean and Corn Quesadillas
Bean and Vegetable Pitas
Cheddar and Sausage Pie with Zucchini
Chicken Paprikash
Tofu and Broccoli in Peanut Sauce
Vegetable Lasagna
Black Bean and Corn Quesadillas
http://allrecipes.com/recipe/black-bean-and-corn-quesadillas/
*When cooking the quesadillas, I used olive oil instead of butter.
Preparation Tip: This recipe is already quick and easy, but to save even more time chop and cook the onion with the beans, corn, sugar, salsa and pepper flakes ahead of time and keep in the fridge until you are ready to put the quesadillas together. You can also grate the cheese ahead of time.
Lilah's Take: I omitted the pepper flakes to make these Lilah friendly. She loved picking up the quesadilla wedges and dipping them in sour cream.
Vegetable Lasagna
Preparation Tip: This lasagna can be assembled ahead of time and put in the fridge until you are ready to bake it. Add an extra 10 minutes to the cooking time to ensure it is heated through. If you don't have time to prepare the whole lasagna ahead of time, you can prepare the individual components throughout the day so that assembly is quick and easy come dinner time.
Lilah's Take: Lasagna is one of Lilah's favorite dishes. This version incorporates vegetables that she wouldn't typically eat if she could tell what they were which is great! You can chop the vegetables as finely or coarsely as you like depending on how much you want to disguise them.
Ingredients
1 Tbsp. olive oil
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped
1 pkg. sliced fresh mushrooms
2 garlic cloves, minced
1 pkg. (425g) ricotta cheese
1 Tbsp. fresh parsley
2 c. shredded mozzarella cheese
1 jar or can (680ml) of tomato or pasta sauce
Dry no-boil flat lasagna noodles, uncooked
Directions
Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add zucchini, onion, mushrooms, garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently. Set aside.
Combine ricotta cheese and parsley. Set aside.
Spread about 1/2 c. sauce evenly onto bottom of 8 X 11-inch baking dish; top with a layer of noodles. Cover with layer of 1/4 of sauce, 1/3 of ricotta mixture, 1/3 of vegetables and 1/4 of cheese. Repeat.
Top with layer of noodles and remaining sauce; sprinkle with remaining mozzarella. Cover with aluminum foil.
Bake 30 minutes. Remove foil; bake another 15 minutes. Let stand 10 minutes before cutting.
Chicken Paprikash
http://www.canadianliving.com/food/quick_and_easy/chicken_paprikash.php
Preparation Tip: This recipe is already quick and easy, but you could cut up the chicken and the vegetables ahead of time to make it even quicker.
Lilah's Take: Lilah seemed to really enjoy this dish the last time I made it, but wasn't really interested this time around. It may have been because I was out of sour cream and there wasn't anything for her to 'dip'...I have mentioned before how Lilah is a fan of almost any kind of 'dip' whether it is sour cream, yogurt, or ketchup. I asked Lilah if she wanted fresh parsley on her dinner, but got a "no" which wasn't surprising.
Bean and Vegetable Pitas
http://www.canadianliving.com/food/quick_and_easy/bean_and_vegetable_pitas.php
Preparation Tip: This is another recipe that is really quick and easy, but it could be make even faster by preparing the bean mixture, chopping the vegetables, and preparing the yogurt mixture ahead of time.
*I didn't worry about draining the yogurt.
Lilah's Take: These ended up being a little too spicy for Lilah so I would reduce the amount of chili powder in the future. The onions also needed to be diced rather than sliced for her to be able to manage them.
Cheddar and Sausage Pie with Zucchini
http://www.canadianliving.com/food/dinner_club/cheddar_and_sausage_pie_with_zucchini.php
Preparation Tip: This recipe took a little longer than I would have liked so next time I will cook the sausage, grate the cheese and chop the green onions ahead of time.
Lilah's Take: Instead of using store-bought pizza dough, I used pitas and naan breads as my crust because that is what I had on hand and I have never actually used store-bought dough before. These crusts ended up being a little too crispy for Lilah because of the length of time the pizzas needed to bake so she had trouble eating the pizza...she mostly just ate the toppings off. I may try a softer homemade dough next time.
Tofu and Broccoli in Peanut Sauce
http://www.canadianliving.com/food/tofu_and_broccoli_in_peanut_sauce.php
*Serve over rice*
*When using tofu, make sure you pat it really, really dry with paper towel. The more you dry it, the better the dish will turn out. I also tend to cook the tofu for longer than the recipe suggests because I like it to be golden on all sides. I suggest using a wok to make this dish rather than a skillet.*
Preparation Tip: Chop the green onions, broccoli and red pepper ahead of time and keep in the fridge.
Lilah's Take: Broccoli is one of Lilah's favorite vegetables so this dish was a hit. Surprisingly, she also gobbled up the tofu! I did leave out the hot sauce, bean sprouts and fresh coriander to make the dish more Lilah friendly.
Black Bean and Corn Quesadillas
Bean and Vegetable Pitas
Cheddar and Sausage Pie with Zucchini
Chicken Paprikash
Tofu and Broccoli in Peanut Sauce
Vegetable Lasagna
Black Bean and Corn Quesadillas
http://allrecipes.com/recipe/black-bean-and-corn-quesadillas/
*When cooking the quesadillas, I used olive oil instead of butter.
Preparation Tip: This recipe is already quick and easy, but to save even more time chop and cook the onion with the beans, corn, sugar, salsa and pepper flakes ahead of time and keep in the fridge until you are ready to put the quesadillas together. You can also grate the cheese ahead of time.
Lilah's Take: I omitted the pepper flakes to make these Lilah friendly. She loved picking up the quesadilla wedges and dipping them in sour cream.
Vegetable Lasagna
Preparation Tip: This lasagna can be assembled ahead of time and put in the fridge until you are ready to bake it. Add an extra 10 minutes to the cooking time to ensure it is heated through. If you don't have time to prepare the whole lasagna ahead of time, you can prepare the individual components throughout the day so that assembly is quick and easy come dinner time.
Lilah's Take: Lasagna is one of Lilah's favorite dishes. This version incorporates vegetables that she wouldn't typically eat if she could tell what they were which is great! You can chop the vegetables as finely or coarsely as you like depending on how much you want to disguise them.
Ingredients
1 Tbsp. olive oil
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped
1 pkg. sliced fresh mushrooms
2 garlic cloves, minced
1 pkg. (425g) ricotta cheese
1 Tbsp. fresh parsley
2 c. shredded mozzarella cheese
1 jar or can (680ml) of tomato or pasta sauce
Dry no-boil flat lasagna noodles, uncooked
Directions
Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add zucchini, onion, mushrooms, garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently. Set aside.
Combine ricotta cheese and parsley. Set aside.
Spread about 1/2 c. sauce evenly onto bottom of 8 X 11-inch baking dish; top with a layer of noodles. Cover with layer of 1/4 of sauce, 1/3 of ricotta mixture, 1/3 of vegetables and 1/4 of cheese. Repeat.
Top with layer of noodles and remaining sauce; sprinkle with remaining mozzarella. Cover with aluminum foil.
Bake 30 minutes. Remove foil; bake another 15 minutes. Let stand 10 minutes before cutting.
Chicken Paprikash
http://www.canadianliving.com/food/quick_and_easy/chicken_paprikash.php
Preparation Tip: This recipe is already quick and easy, but you could cut up the chicken and the vegetables ahead of time to make it even quicker.
Lilah's Take: Lilah seemed to really enjoy this dish the last time I made it, but wasn't really interested this time around. It may have been because I was out of sour cream and there wasn't anything for her to 'dip'...I have mentioned before how Lilah is a fan of almost any kind of 'dip' whether it is sour cream, yogurt, or ketchup. I asked Lilah if she wanted fresh parsley on her dinner, but got a "no" which wasn't surprising.
Bean and Vegetable Pitas
http://www.canadianliving.com/food/quick_and_easy/bean_and_vegetable_pitas.php
Preparation Tip: This is another recipe that is really quick and easy, but it could be make even faster by preparing the bean mixture, chopping the vegetables, and preparing the yogurt mixture ahead of time.
*I didn't worry about draining the yogurt.
Lilah's Take: These ended up being a little too spicy for Lilah so I would reduce the amount of chili powder in the future. The onions also needed to be diced rather than sliced for her to be able to manage them.
Cheddar and Sausage Pie with Zucchini
http://www.canadianliving.com/food/dinner_club/cheddar_and_sausage_pie_with_zucchini.php
Preparation Tip: This recipe took a little longer than I would have liked so next time I will cook the sausage, grate the cheese and chop the green onions ahead of time.
Lilah's Take: Instead of using store-bought pizza dough, I used pitas and naan breads as my crust because that is what I had on hand and I have never actually used store-bought dough before. These crusts ended up being a little too crispy for Lilah because of the length of time the pizzas needed to bake so she had trouble eating the pizza...she mostly just ate the toppings off. I may try a softer homemade dough next time.
Tofu and Broccoli in Peanut Sauce
http://www.canadianliving.com/food/tofu_and_broccoli_in_peanut_sauce.php
*Serve over rice*
*When using tofu, make sure you pat it really, really dry with paper towel. The more you dry it, the better the dish will turn out. I also tend to cook the tofu for longer than the recipe suggests because I like it to be golden on all sides. I suggest using a wok to make this dish rather than a skillet.*
Preparation Tip: Chop the green onions, broccoli and red pepper ahead of time and keep in the fridge.
Lilah's Take: Broccoli is one of Lilah's favorite vegetables so this dish was a hit. Surprisingly, she also gobbled up the tofu! I did leave out the hot sauce, bean sprouts and fresh coriander to make the dish more Lilah friendly.
Saturday, April 28, 2012
A Rainy Saturday Morning in the Kitchen with Mommy
I love that my daughter Lilah is at the age (almost 2.5) where she can "help" me in the kitchen. It means I don't always have to wait until she is napping or otherwise occupied to bake or cook. Mind you, she can only be given very simple tasks and it often ends up taking longer and being messier, but I just try to chalk that up to part of the fun of it.
It was raining this morning (and Daddy was home to look after baby Charlotte) so I decided it would be a perfect morning for Lilah and I to get in the kitchen and make homemade chocolate pudding and raisin bran muffins together...two of Lilah's favorite treats and things I had been meaning to get to all week.
Here are the recipes....
Homemade Chocolate Pudding
http://www.tasteofhome.com/Recipes/Homemade-Chocolate-Pudding
Bran Muffins (Raisin, Blueberry or Cranberry)
Ingredients
2 eggs
1 c. milk
1/2 c. vegetable oil
1/4 c. molasses
3/4 c. brown sugar
1 1/2 c. wheat bran
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 c. blueberries, cranberries or raisins (berries can be fresh or frozen...do not thaw first)
Directions
Mix all dry ingredients together in a bowl. Set aside. Mix all wet ingredients together in another bowl. Combine wet and dry ingredients and add berries or raisins. Pour into a greased muffin tin. I am usually able to get a dozen regular sized muffins and half a dozen mini muffins out of this recipe. Bake in a 350 degree oven until toothpick comes out clean (time depends on size of muffins, but about 10 minutes for mini muffins and 20 minutes for regular sized muffins).
It was raining this morning (and Daddy was home to look after baby Charlotte) so I decided it would be a perfect morning for Lilah and I to get in the kitchen and make homemade chocolate pudding and raisin bran muffins together...two of Lilah's favorite treats and things I had been meaning to get to all week.
Here are the recipes....
Homemade Chocolate Pudding
http://www.tasteofhome.com/Recipes/Homemade-Chocolate-Pudding
Bran Muffins (Raisin, Blueberry or Cranberry)
Ingredients
2 eggs
1 c. milk
1/2 c. vegetable oil
1/4 c. molasses
3/4 c. brown sugar
1 1/2 c. wheat bran
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 c. blueberries, cranberries or raisins (berries can be fresh or frozen...do not thaw first)
Directions
Mix all dry ingredients together in a bowl. Set aside. Mix all wet ingredients together in another bowl. Combine wet and dry ingredients and add berries or raisins. Pour into a greased muffin tin. I am usually able to get a dozen regular sized muffins and half a dozen mini muffins out of this recipe. Bake in a 350 degree oven until toothpick comes out clean (time depends on size of muffins, but about 10 minutes for mini muffins and 20 minutes for regular sized muffins).
Tuesday, April 24, 2012
Bulgar for Breakfast
I am always looking for ways to incorporate interesting grains into our diet. I saw this really easy, yummy breakfast recipe on the Dr. Oz show last week and couldn't wait to try it. It was delicious!
Apple Pie Breakfast Bulgar
Ingredients
1/4 c. bulgar
1 c. water
3/4 c. diced apple
1/2 tsp. cinnamon
1/2 tsp. vanilla
2 Tbsp. Greek yogurt (or whatever kind you have on hand)
1 Tbsp. walnuts (optional)
Directions
When you wake up, soak the bulgar in the water until you are ready to eat breakfast (about an hour). Then mix all ingredients expect the yogurt and walnuts in a microwave safe bowl. Microwave on high for 3-6 minutes (until the liquid is absorbed). Serve with yogurt and walnuts on top.
Apple Pie Breakfast Bulgar
Ingredients
1/4 c. bulgar
1 c. water
3/4 c. diced apple
1/2 tsp. cinnamon
1/2 tsp. vanilla
2 Tbsp. Greek yogurt (or whatever kind you have on hand)
1 Tbsp. walnuts (optional)
Directions
When you wake up, soak the bulgar in the water until you are ready to eat breakfast (about an hour). Then mix all ingredients expect the yogurt and walnuts in a microwave safe bowl. Microwave on high for 3-6 minutes (until the liquid is absorbed). Serve with yogurt and walnuts on top.
Monday, April 23, 2012
April Recipes: Week 1
Our menu for the week of April 15th -
Avocado and Chicken Salad
Meatloaf
Pasta Shells in Double Cheese Sauce
Slow Cooker Black Bean Soup
Pasta Shells in Double Cheese Sauce
http://www.canadianliving.com/food/quick_and_easy/pasta_shells_in_double_cheese_sauce.php
Preparation Tip: This pasta is so quick and easy to make, prep ahead of time isn't necessary.
Lilah's Take: You really can't go wrong with pasta and cheese in our house!
Slow Cooker Black Bean Soup
This soup was really good. The next time I make it, I will garnish it with cilantro and banana slices!
Lilah's Take: Despite the fact that this soup is black, Lilah seemed to really like it. The dollop of sour cream served in the middle of the soup probably helped. She had bread for dipping which also helped to make it fun.
Ingredients
1 Tbsp. olive oil
1 red onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4-5 garlic cloves, minced
1 Tbsp. ground cumin
1 16oz. package of dried black beans
2 cups chicken broth
5 cups hot water
juice of a lime
1-2 tsp. coarse sea salt
sour cream for serving
Directions
Heat olive oil in large skillet over medium-high heat. Add onions, celery and pepper, saute until soft and starting to brown, about 8 minutes. Add garlic and cumin and cook for another minute. Transfer mixture to slow cooker. Add beans, broth and water, cover and cook on low heat for about 5 hours.
Before serving, add the salt and lime juice and stir well. Using an immersion blender, puree a bit in the slow cooker so that it is half smooth, half chunky. Serve hot with a dollop of sour cream.
Meatloaf
This meatloaf is quick and easy to put together. It is also very forgiving in that you can add just about anything you have on hand in place of the tomato sauce. I have used pasta sauce, chili sauce and ketchup and they have all been delicious. I also like to spread ketchup or chili sauce on top of the meatloaf before baking.
Preparation Tip: Assemble the meatloaf when you have a few spare minutes earlier in the day and keep it in the fridge until you are ready to bake it.
Lilah's Take: Meatloaf is a hit in our house, Lilah gobbles it up especially when she has a little ketchup for dipping...in her opinion, anything is better with some kind of dip!
Ingredients
1 pkg. ground beef
3/4 c. oatmeal
1 small onion, chopped
1 c. tomato sauce (or whatever you have on hand/leftover in the fridge)
1/4 c. chili sauce (optional)
Salt and pepper to taste
Directions
Combine all ingredients (I find it easiest to do this with my hands). Press into a loaf pan and bake in a 350 degree oven for about an hour.
Avocado Chicken Salad
http://www.canadianliving.com/food/quick_and_easy/avocado_chicken_salad.php
This salad was DELICIOUS! It would be a great salad to make in the summer when the last thing you feel like doing is cooking.
Preparation Tip: Most of the ingredients for this salad can be prepared ahead of time whenever you have a few minutes in your day. Cook the chicken (which I did in a frying pan with a little bit of olive oil because we don't have a BBQ), mix together the dressing, cook the corn, chop the vegetables *with the exception of the avocado* and toss them together with the corn, boil the eggs and wash the lettuce ahead of time so that come dinner time it is just a matter of assembling the salad and chopping the avocado and tomato.
Lilah's Take: I omitted the hot pepper sauce because Lilah won't eat anything that is too spicy. She also doesn't eat lettuce so I served it to her without. She ate around the avocado, but didn't seem to mind the rest of the salad.
Avocado and Chicken Salad
Meatloaf
Pasta Shells in Double Cheese Sauce
Slow Cooker Black Bean Soup
Pasta Shells in Double Cheese Sauce
http://www.canadianliving.com/food/quick_and_easy/pasta_shells_in_double_cheese_sauce.php
Preparation Tip: This pasta is so quick and easy to make, prep ahead of time isn't necessary.
Lilah's Take: You really can't go wrong with pasta and cheese in our house!
Slow Cooker Black Bean Soup
This soup was really good. The next time I make it, I will garnish it with cilantro and banana slices!
Lilah's Take: Despite the fact that this soup is black, Lilah seemed to really like it. The dollop of sour cream served in the middle of the soup probably helped. She had bread for dipping which also helped to make it fun.
Ingredients
1 Tbsp. olive oil
1 red onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4-5 garlic cloves, minced
1 Tbsp. ground cumin
1 16oz. package of dried black beans
2 cups chicken broth
5 cups hot water
juice of a lime
1-2 tsp. coarse sea salt
sour cream for serving
Directions
Heat olive oil in large skillet over medium-high heat. Add onions, celery and pepper, saute until soft and starting to brown, about 8 minutes. Add garlic and cumin and cook for another minute. Transfer mixture to slow cooker. Add beans, broth and water, cover and cook on low heat for about 5 hours.
Before serving, add the salt and lime juice and stir well. Using an immersion blender, puree a bit in the slow cooker so that it is half smooth, half chunky. Serve hot with a dollop of sour cream.
Meatloaf
This meatloaf is quick and easy to put together. It is also very forgiving in that you can add just about anything you have on hand in place of the tomato sauce. I have used pasta sauce, chili sauce and ketchup and they have all been delicious. I also like to spread ketchup or chili sauce on top of the meatloaf before baking.
Preparation Tip: Assemble the meatloaf when you have a few spare minutes earlier in the day and keep it in the fridge until you are ready to bake it.
Lilah's Take: Meatloaf is a hit in our house, Lilah gobbles it up especially when she has a little ketchup for dipping...in her opinion, anything is better with some kind of dip!
Ingredients
1 pkg. ground beef
3/4 c. oatmeal
1 small onion, chopped
1 c. tomato sauce (or whatever you have on hand/leftover in the fridge)
1/4 c. chili sauce (optional)
Salt and pepper to taste
Directions
Combine all ingredients (I find it easiest to do this with my hands). Press into a loaf pan and bake in a 350 degree oven for about an hour.
Avocado Chicken Salad
http://www.canadianliving.com/food/quick_and_easy/avocado_chicken_salad.php
This salad was DELICIOUS! It would be a great salad to make in the summer when the last thing you feel like doing is cooking.
Preparation Tip: Most of the ingredients for this salad can be prepared ahead of time whenever you have a few minutes in your day. Cook the chicken (which I did in a frying pan with a little bit of olive oil because we don't have a BBQ), mix together the dressing, cook the corn, chop the vegetables *with the exception of the avocado* and toss them together with the corn, boil the eggs and wash the lettuce ahead of time so that come dinner time it is just a matter of assembling the salad and chopping the avocado and tomato.
Lilah's Take: I omitted the hot pepper sauce because Lilah won't eat anything that is too spicy. She also doesn't eat lettuce so I served it to her without. She ate around the avocado, but didn't seem to mind the rest of the salad.
Sunday, April 22, 2012
My Purpose
This blog is an extension of my Mastering the Art of Mommyhood blog designed to focus on creating easy, healthy family meals. I will make notes about my children's reaction to the dishes, tips on how to make them baby and toddler friendly and I will note which steps of the recipe can be prepared in advance to make cooking the dish easier come dinner time. There will also be sections devoted to baby and toddler food. Most of recipes I will feature are not my own so I will include links to the recipes whenever possible.
Happy Cooking!
Happy Cooking!
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