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.
Thursday, July 26, 2012
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.
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