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!
Monday, June 25, 2012
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.
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