The Great PBJ Battle

Chili Beans

2010-05-24T17:05:00.005-07:00

It is the end on May and today in Salt Lake City it snowed, which made me want chili.

This might be my favorite meal ever.
Why?
Because it is super delicious and it takes less time to make then it does to cook a frozen pizza.
How do I know that?
Well, my awesome children refuse to eat this wonderful meal.
....and
since I had to go to the store to get bell peppers
...and
I'm a total sucker
...and
completely lazy...
I let them get a frozen pizza.

So in the time it took to preheat the oven and cook the pizza, I made this chili, a little pico de gallo AND unloaded the dishwasher.
I'm either totally awesome or super fast
or both.

anyway...

This is all basically stuff I keep on hand. You can use any beans you like or have in your pantry. I personally like 2 black, 1 pinto and 1 navy...but you could use all the same or anything your little heart desires...you could even make the beans from dried beans...if you have the kind of time...
You'll also need a can of spicy diced tomatoes, unless you don't like spicy and then just use diced tomatoes...you'll need about 1/2 the bag of frozen corn and a bell pepper and an onion.
If your child eats half of the bell pepper before you've had a chance to chop it, I totally understand.

I used a red pepper, because they were big and pretty and only 25 cents more than the small withered looking green pepper. I prefer the red pepper, but they're usually quite a bit more expensive.
Saute in a little olive oil until soft.

After you rinse and drain the four cans of beans, add to the peppers and onions, add the tomatoes and liquid. Add water or stock to barely cover the beans. Then add the chili powder and cumin.

Bring to a boil and then add the corn and bring back to a boil.

Then put into a bowl, leaving plenty of room.

For the cheese...

The pico de gallo...

And the fritos...yum...

Seriously...

I love it.
My mother calls it "dump" chili, but I don't recommend calling it that.

Chili Beans
1 onion, diced
1 bell pepper, diced
2 cans black beans, drained and rinsed
1 cans white beans, drained and rinsed
1 cans pinto beans, drained and rinsed
5 cups stock
1 Tbl chili powder
1 tsp cumin
Salt and pepper to taste
1 can diced spicy tomato
1 cup frozen corn

Saute peppers and onions until soft. Add stock, seasonings, beans and tomatoes. Heat until boiling. Add corn and bring back to a simmer.
Garnish with Fritos, pico de gallo and cheddar cheese.

Tacos with homemade tortillas

2010-05-19T16:35:00.009-07:00

Homemade tortillas make these veggie tacos amazing. If I were using a store bought tortilla, this wouldn't even be worth posting, but homemade tortillas are totally worth the effort.

Meet my friend masa.

Mix with water and salt, cover with a damp towel if you live in ultra dry moisture sucking Utah and then let sit for about 30 minutes while you get everything else together.

I'm going to do this in a progression...as I make it...so skipping ahead to the potatoes...

Potatoes, cumin, chili powder, onion.

Add a little oil to the skillet...umm...after you've diced the onion and potatoes...

Add the potatoes and onion to the skillet and saute.

Salt, pepper, cumin and chili powder to your desired spice level...yum.

Meanwhile make some guacamole and pico de gallo.

Make even balls of masa.

place ball of masa onto a piece of parchment.

place another sheet of parchment on top.

Press down...you don't want to press so hard you make it too thin, but you also want it flat...it may take some practice to got them exactly the way you like them. Luckily masa is practically free.

Peel away the parchment.

Cook in a dry cast iron skillet...I'm sure another kind would work, but it's the only thing I've ever used...i have the gas burner set on 8. Cook each side for 1 minute.

I picked an awfully ugly tortilla to photograph, but I am not perfect.

Yum.
As I cook them, I stick them in a towel. It helps keep them hot and sort of steams them, which softens them a bit.

Here is all the stuff...pico, guacamole, sauteed potatoes, shredded cheese, black beans and corn.

This might be my favorite meal ever.

True love.

Tortillas
2 cups masa
1 1/4-1/2 cups water
1/2 tsp salt

Mix together and cover. Let sit for 30 minutes.
Divide into 16 balls and flatten with a press or rolling pin (eek!).Cook on each side for a minute.
***Occasionally the tortilla will bubble up with air on the first side. You can sort of push it down, then cook the other side. You may need to cook the first side for an extra 10-20 seconds.

Sauteed Potatoes
6-8 yukon gold potatoes, diced small
1 onion, diced
salt and pepper to taste
1 tsp cumin
1 tbl chili powder
2-3 Tbl vegetable oil

Sautee until brown and crispy

Indoor S'mores

2010-05-16T19:12:00.004-07:00

Remember how the point of this blog is to chronicle healthy food choices for my children...me too.

I'm a sucker for marshmallow-y cereal treats, but these are by far my favorite. I made these along with the nutty-o's for my friend last week. There are so many different recipes out there for these, but this is the one I use.

Golden Graham cereal, butter, milk chocolate chips, marshmallows and corn syrup.

Melt a stick of butter and add 1/4 cup corn syrup.

I use a whole 12 oz. bag of milk chocolate chips and melt together.

Then add all but about 1/4 of the bag of marshmallows.

I could probably just eat it like this, but don't...stir in the cereal and the remianing marshmallows.

Then press it into a prepared pan.
Let cool.
Enjoy.

Indoor S'mores

1/2 cup butter
1/4 cup corn syrup
12 oz. milk chocolate chips
1 bag marshmallows
8 cups golden graham cereal

Melt butter in sauce pan. Add corn syrup and chocolate chips, melt together. Add 3/4 of the bag of marshmallows and melt with the chocolate and butter mixture. Stir in cereal and remaining marshmallows. Press into a prepared 9x13 pan. Cool completely before cutting.

Margherita Pizza

2010-05-16T18:49:00.005-07:00

I lied. I didn't make my own crust like I promised...but I really wanted pizza. There just isn't time during the day to make my own crust unless I do it on the weekend. Excuses...excuses...I'm full of them...

Refrigerated dough, fresh tomato, mozzarella, a little sauce, a little basil...in my opinion, very traditional.

I made a second one with half just cheese and pepperoni for the boys...I'm a sucker.

Sprinkle a little flour on your counter top.

Roll out the dough. I put it on a cookie sheet because last time I used the pizza stone it was a disaster. I'm not sure this worked any better.

I chopped a bunch of garlic and mixed it into a little live oil.

And then spread it on to the edges of the pizza crust. Yum!

Spread a little marinara across the crust. I had some leftover sauce from work, but anything would do.

Tomatoes and mozzarella and a little fresh ground pepper.

Grate fresh Parmesan and then top with the fresh basil...you know on second thought...add the basil AFTER you take it out of the oven. I think it will stay nicer.

When the dough is firm enough, slide it off of the cookie sheet and on to the oven racks to cook the bottom of the crust.

Deliciousness.

Perfection.

There isn't really a recipe...

for one pizza I used about

1 prepared dough ball
2/3 cup marinara sauce
2 roma tomatoes, sliced
6 slices fresh mozzarella
1/2 cup grated parmesan
12 basil leaves
1/2 tsp crushed red pepper
salt and pepper

Baked according to crust directions. My children gobbled up their pizza, because who doesn't adore pizza?

Cauliflower Popcorn

2010-05-14T21:55:00.003-07:00

I found this recipe on a great website called veggication. I thought it looked great and I was sure using the name my kids would eat it. My kids weren't fooled, but they each ate a piece. I thought it was delicious though!

First you have to make bread crumbs. I had about a third of a loaf of bread. I just shaved off the crust to make it easier to crumb.

See, crust free.

Throw it in to the food processor, or if you're too lazy to get it out, then the blender.

Get the crumbs on to a baking sheet.

Now they're toasted. Looking back, I should have pulsed them again really quickly. They would have stuck to the cauliflower better, I didn't...but it was still pretty tasty.

You're going to mix the cauliflower with a little oil, water, sugar, salt and pepper.

Tada.

Then stir in the breadcrumbs.

Put the mixture on to a baking sheet.

Yum.

This is so good. I will admit I had to add a little more salt and I wish I had made the breadcrumbs a little smaller...I think it would have given me the true popcorn affect.

Cauliflower Popcorn
courtesy of veggication
1 large head of cauliflower cut into small florets
1/2 cup of Panko breadcrumbs
2 Tbsp water
3 Tbsp olive oil
1/2 tsp sugar
1/4 tsp salt
1/4 tsp Black Pepper

Directions
* Preheat oven to 425 degrees.
* In a large bowl, combine the olive oil, water, salt, sugar and black pepper, then add the cauliflower florets and toss well.
* Add in the breadcrumbs and toss.
* Spread the cauliflower florets on a baking sheet and roast for 35 min, turning 3 or 4 times, until most of each piece has turned golden brown.

Nutty O's

2010-05-14T21:12:00.005-07:00

I actually made this a few weeks ago. I'm very behind on my blogging. I have several things to post, but I have been far too lazy to do it. I'm sort of thinking about restructuring the way I do this...I mean the true experiment is to get my kids to eat healthier food, to be more adventurous in their eating...so perhaps I should just post a photo of dinner each night and the post recipes when we have something new.

Okay, I'll be honest. I've gained 4lbs since I started this.

That is not good.

I keep trying to make the food more interesting, which then means more...more food, more oil, more cheese, just more. Plus I have a ferocious desire to make treats. Unfortunately this is not out of the ordinary...its just the way I am.

Anyway, umm...here is a treat I made a few weeks ago for a friend who had surgery. Don't worry I kept half of it for myself (hence the 4lbs). This is a classic recipe...I'm sure the Cheerio people made it up...it certainly wasn't me.

The stuff...plain cheerios, butter, brown sugar, dark corn syrup, almonds and pecans...although you could probably use any nut...
Did I mention how healthy this is?? :)

I always toast my nuts. With this keep in mind that you're going to bake it again, so lightly toast the pecans and almonds.

Melt the butter in a pan and then add the corn syrup.

Add the brown sugar into the pan.

Stir the mixture until the sugar dissolves into the butter.

Add the toasted nuts and the plain cheerios into a large bowl and pour syrup mixture over the top and stir.

Pour cereal on to a prepared cookie sheet and throw into a 325 oven.

Get a bunch of parchment paper ready.

Immediately pour cereal on to parchment and spread it out to let it cool.

Try not to steal a handful, because it's not the perfect mix of chewy, crunchy sweet deliciousness.

Store in a zip lock or something cute and frilly if you're giving it as a gift.

Nutty O’s
1 C. brown sugar
1 C. dark corn syrup
½ C. butter
12 C. cheerios
1 C. pecans, toasted
1 C. almonds, toasted

In sauce pan heat sugar, syrup and butter until dissolved. Stir in cereal and nuts.
Spread on greased cookie sheet and bake at 325 for 15 minutes.
Cool on wax paper, because it will stick to the cookie sheet!

Taco Salad

2010-05-02T19:55:00.005-07:00

This is one of my favorite throw together salads. It is so flexible, it can be vegetarian like I made it, you could throw ground beef, shredded pork or chicken into it. Really you could do anything and it would be awesome.

The best thing about this salad is my boys love it. (Probably because of the chips.)

I used romaine, tomato, avocado, red onion, doritos, ranchero cheese and black beans.
Sometimes I use a different bean, I've also added sauteed peppers and onions, sometimes I put corn into it. I've used regular tortilla chip and doritos...it all depends on what I have handy.s

To cut a head of romaine lettuce cut lengthwise by the inch.

Then cut the width by the inch.

Then throw in the salad spinner.

After you slice the avocado, use a spoon to slide the avocado from the skin.

Dice a tomato.

A little red onion.

Rinse and drain the beans.

Throw everything in to the bowl. I dressed this with a couple tablespoons of ranch and a couple tablespoons of salsa.

Delicious.

Taco Salad
Enough lettuce, spring mix and/or spinach to feed your crew.
Add any of the following:
diced tomato
sliced avocado
diced red onion
black beans
pinto beans
kidney beans
corn
pepper, fresh or sauteed
ground beef
grilled or shredded pork or chicken
tortilla chips
doritos
cheddar cheese
ranchero cheese
fresh cilantro

Vegan Chocolate Cake

2010-05-02T19:50:00.001-07:00

I have a niece who is allergic to eggs, so I found this recipe because I wanted to make her a birthday cake a couple of years ago. It's super easy...you don't even need to get out the mixer... and really great.
I really made this because I wanted to try this frosting.

You start with flour, brown sugar, cocoa powder, baking soda and salt.

Then you apologize for getting cocoa powder all over your son.

Add the milk.

The oil.

And the vanilla.
I have a secret.
If you add the vanilla on its own to dry ingredients it will clump. I don't know why, but it does...so either mix the vanilla in with the milk or stir the batter before adding the vanilla.

After you stir, add the vinegar and mix together.

Pour into a 9x13 pan or two 8 inch circles.

Bake at 350 for 30-40 minutes, until cake is set.
Cool completely.

Now for the frosting!!! The pictures are horrible...the sun went down.

A block of cream cheese at room temperature.

a stick of butter.

Raspberry jam.
Then if I hadn't had to go the store to get powdered sugar, I might have remembered to take pictures of the mixing.

Frost the cake and sprinkle with mini chips!

Honestly this was too much. I usually frost this cake with chocolate frosting and its wonderful. The raspberry frosting was great on it's own, but with the cake it was overwhelming. I just should have made a yellow cake...or not used cream cheese...or not used jam. :)

Egg Free Chocolate Cake
3C. flour
2 C. brown sugar
½ C. cocoa powder
2 tsp baking soda
1 tsp salt

mix together in mixer

add
2/3 C oil
1 Tbl. Vanilla
2 C. Milk or soy milk

mix until combined

Add
2 Tbl. white vinegar

Bake at 350 for 30 ish minutes…until cake is firm and set.

Raspberry Cream Cheese Frosting
1 sticks unsalted butter
8 oz (1 pound) cream cheese
1/4 cup of seedless raspberry jam
2-3 cups of powdered sugar

Cream butter and cream cheese until fluffy. Add the raspberry jam and beat until combined. Reduce speed; add powdered sugar, beat until combined.

My Family Spaghetti Sauce

2010-04-29T15:02:00.002-07:00

This is my grandmothers spaghetti sauce recipe. She wasn't Italian, so don't get your hopes up.
I have definitely had better sauces; however this is the sauce. This spaghetti sauce reminds me of home, growing up and will always be my favorite comfort food.

So open up your pantry because most of it's coming from there.

This makes a huge pot, so half it if you don't have 6 children like my parents did.

Oh wait...we do have some freshness. This is a bell pepper, an onion, a few cloves of garlic and about a cup of celery. I cut them fairly small, but I like the sauce chunky. You could always use an immersion blender or cut the pieces smaller if you don't like chunks.
I'm not sure I like the word chunks.
Doesn't really sound nice in conjunction with food.

Anyway...saute the veggies in a tiny bit of oil, until their soft. I used about a tablespoon.

Add the tomato juice.

Then the tomato paste.

I used dried oregano and fresh parsley. At this point I also added the salt, pepper and nutmeg.

Then stir in the Parmesan cheese. As a child my parents always bought the Kraft cheese...probably the 6 kid thing, but fresh grated is so much better. It's also pretty cheap if you can get it at Costco.

Then let it simmer for an hour and a half, stirring occasionally.

Yum.
I served it with fruit salad since the spinach in the fridge had seen better days.

Both of my kids love this, but it's pasta and tomato sauce...what's not to love!

Spaghetti Sauce

1 onion, diced
1 C. celery, diced
1 bell pepper, diced
4 cloves garlic, minced
1 T. salt
1/2 C. fresh parsley
1/2 C. Parmesan
2 tsp. dried oregano
1/2 tsp. ground nutmeg
30 oz. tomato paste
2 lg. cans tomato juice

Saute veggies until soft, add remaining ingredients and simmer for an hour and a half, stirring every 15 minutes.

Pork Brine

2010-04-26T20:30:00.000-07:00

I seriously haven't made anything in a week. We ate leftovers from last week's meal, leftovers from work a couple of times and I took the boys to Del Taco on Sunday. It's a little sad when the kitchen is used for nothing but reheating. It makes me feel a little like a poor college student or the kind of person who eats nothing but lean cuisine's...
However, my children have loved it. I haven't been pressuring them to try anything new, no offering of incentives they don't really care about.
They have been able to eat their peanut butter and jelly sandwiches in peace.

Today I was home with a sick kid, so I felt like it was the perfect day to brine pork chops. I'm not sure if this is a standard brine recipe, but it's the one from Cooks Illustrated.

So per pound they suggest, 1/2 cup sugar, 1/4 cup kosher salt and 1 quart of water.

Dissolve the salt and sugar in the water.

Submerge the meat into the solution and soak for minimum half an hour and up to 8 hours depending on the size of your meat. I soaked 1 pound of pork chops for one hour.
The purpose of the brine is to add more moisture to the meat before cooking. When you cook meat, it burns off moisture, brining makes sure there is still some left to make the piece of meat juicy.

I sprinkled with a little salt, remember you just soaked it in a salt solution, and generously added pepper to both sides.

Then I threw it on the George Foreman. I can't move past it. I'm not brave enough yet.

Then I served it with Broccoli Barley "Risotto" and a fresh green salad.

I actually had a few bites of this pork and it was really nice, very tender and juicy. It had a really great flavor even though I didn't do much to it.

Brine Solution
This is for 1 lb of meat
1 quart of water
1/4 cup kosher salt
1/2 cup sugar

Dissolve salt and sugar in water and then soak meat for at least 30 minutes.

Broccoli and Barley "Risotto"

2010-04-26T20:24:00.006-07:00

Apparently it has been unclear that the quotes around the word risotto mean this is a mock risotto, not a true risotto...so anyone looking to not insult the Italians... do not make this dish.

I have no clue where this recipe inspiration came from...probably the year I spent obsessed with going to the library and borrowing cookbooks, marking recipes and then typing them up. It's a little different than the original, but the idea is the same.

You could use instant barley if you want, but I had good old fashioned pearl barley.

I followed the package directions and added 1 cup barley to 3 cups of boiling stock.

While the barley's cooking, prep a few cups of broccoli to roast.

Roasted! I may or may not have burned the garlic...and then picked around it when I added it to the barley.

Now we make a cheesy roux...

Melt the butter in a sauce pan, and then whisk in the flour.

Add about 1/3 of the milk and whisk.

It will make a thick paste like this...

Then slowly add the remainder of the milk, whisking the whole time.

Continue stirring as the mixture boils and thickens.

Then add the cheese to melt it.

Then add about a 1/4-1/2 tsp of ground nutmeg.

Stir in the cooked barley.

Then stir the broccoli into the mixture...then you'd take a picture of the delicious finished project if you weren't making spaghetti sauce for tomorrow at the same time.

This is wonderful and creamy.

Broccoli and Barley "Risotto"
1 cup pearl barley
3 cups boiling chicken or veggie stock
Stir barley into stock and simmer for 40-50 minutes.

3 cups trimmed broccoli
1 Tbl Olive oil
salt and pepper to taste
Toss together and bake at 425 for 15-20 minutes.

2 Tbl butter
2 Tbl flour
1 1/2 cups milk...I used skim.
1 1/2 cups cheese...the original recipe called for Gruyere, I had cheddar and mozzarella, so it's what I used.
1/2 tsp ground nutmeg

Melt butter in sauce pan and whisk in flour. Add 1/3 of the milk and whisk to make a paste, then slowly whisk in the remainder of the milk. Heat until thick and bubbling. Add cheese and stir until melted. Add nutmeg. Stir in barley and broccoli. Serve warm.

Vegetable Side Dish Fiesta

2010-04-19T21:00:00.000-07:00

I had a week of eating pretty bad, so I really wanted a big plate of vegetables for dinner. This is really my favorite kind of meal...lots of choices, lots of veggies.
My kids don't share my views.

*sigh*

Oh well...it's what the pbj's are for, right?

My dinner was a quick salad with avocado, radish, red onion, cucumber and tomato, homemade whole wheat bread...which I'll post another day...kale with sweet corn, famous mashed potatoes and lemon parmesan green beans.

Famous Mashed Potatoes

2010-04-19T20:39:00.000-07:00

All of my life my mother has made these mashed potatoes. I'm not sure why they're "famous" per say, but in my family they are. Maybe it's because my mom made them with hungry jack potato flakes??

Well...I don't.

I feel like it's worth the extra 10 minutes of effort to boil the potatoes. The red skin potatoes specifically.

I used about 10 medium to large red skin potatoes. I completely peeled 6 of them and then spot peeled the remainder. I really wanted the boys to eat them so I didn't want too many skins, but it was wasted effort.

Bobby Flay taught me when boiling potatoes to put the raw potato in with the cold water. According to him, it makes the potato cook more evenly. So I do.

When potatoes are tender...

...drain.

This is where the magic happens.
My crusty old potato ricer.

Put the potatoes in.

See the pile of tine little shreds of potato? They're delicate and wonderful and unpasty.

Have you got your stuff together?
Cottage cheese, Parmesan cheese, chives, salt and pepper.

Add a teaspoon of salt and about the same of fresh cracked pepper.

Add 1/2 cup Parmesan and a tablespoon or so of fresh snipped chives.
I really thought if my boys helped snip the chives they would want to eat the potatoes, but the helping thing didn't work this time.

Add 2 cups of cottage cheese. I used 1% small curd.
Stir very very gently and minimally.

Put it all in a baking dish. I did not grease it.

Top with a little more Parmesan cheese and some fried onion things.

Make at 350, until warm, bubbly and the onion rings have browned.

Famous Mashed Potatoes
10 medium to large red skin potatoes
1 cup shredded Parmesan cheese, divided
2 cups cottage cheese
1 tsp salt
1 tsp fresh cracked black pepper
1 Tbl fresh chives
1/2 cup french fried onion rings

Boil potatoes until fork tender.

Put each potato through a potato ricer, or mash very gently and roughly. Add half of Parmesan cheese, cottage cheese, chives, salt and pepper. Stir gently until combined. Place in baking dish, top with reminder of cheese and onion rings. Bake at 350 for about 30 minutes.

Kale with Sweet Corn

2010-04-19T20:20:00.002-07:00

When I was a teenager my parents owned a restaurant. Kale was the garnish on each plate and I assumed that was the only function of kale until about ten years ago. I'm serious. I had no clue you actually ate it until I had a sauteed sesame kale dish from a Whole Foods deli in Texas. It was delicious...maybe I should attempt it.

Not today...

Today is Kale with sweet corn from The New American Plate Cookbook.
I've made this for Christmas dinner a few times and it is excellent and so easy.

Very few ingredients, yet so very tasty.
Onion, kale, frozen sweet corn and a little stock.

Trim the thick stalk from the each kale leaf.

See...you want to get rid of this.
Then wash really well.
Then boil in water for about 10-12 minutes.

Then drain. When it cools a little, squeeze the leaves to get rid of the extra moisture. Chop into bite sized pieces.

Saute the onion in a little olive oil, until softened.

Throw the kale, the corn and the bit of chicken or veggie stock into the pan and heat until the corn is warmed all the way through. Salt and pepper to taste.

Kale with Sweet Corn
3/4 pound kale, tough stems removed
2 teaspoons olive oil
1/2 cup finely chopped sweet onion
3/4 cup frozen sweet corn
1/4 cup vegetable broth
Salt and freshly ground black pepper

In a large pot, bring about 3 inches of water to a boil. Add the kale, cover, and reduce the heat to medium. Cook the kale for 10-12 minutes, until tender. Drain. When the kale is cool enough to handle, press the leaves between paper towels to remove the remaining water. Cut the kale into bite sized pieces.

Saute the onion, until soft. Add the kale, corn, and broth. Reduce the heat to low and cook for about 3 minutes, stirring often, until the corn
and greens are heated through. Season to taste with salt and pepper.

Lemon Parmesan Green Beans

2010-04-19T20:05:00.001-07:00

I love fresh green beans. As a child I thought I only like canned green beans, which is fairly embarrassing to admit, but I have always hated the squeak. So forgive me if I cook my beans a little longer than is "cool". I like my beans firm, but squeak free.

I apply the following method to any vegetable.

Boil or steam the green beans until they are your desired degree of doneness.

Then drain.

At this point you can pause and work on other elements of your meal or move forward with this. This only takes about 5 minutes from here.
Plan accordingly.
No one wants cold soggy green beans.
Anyway...you'll need a bit of butter, some diced onion, lemon juice shredded Parmesan and toasted pine nuts.

Saute the onion in the melted butter, until soft.

Stir the green beans into the butter and onion.

Squeeze a lemon over the beans.

Add the Parmesan and pine nuts.
Don't add the pine nuts until the last minute or else they might get soggy. No one likes soggy nuts.

Lemon Parmesan Green Beans
2lbs green beans, steamed
1 Tbl butter...more if you like them extra buttery
1/2 onion, diced
1 Tbl lemon juice...more if you like it extra lemony.
1/2 cup Parmesan cheese, shredded
1/2 cup pine nuts, toasted

Saute onion in melted butter until onions are soft. Add green beans and toss to coat. Add lemon juice. Stir. When green beans are warm add Parmesan cheese. When ready to serve top with toasted pine nuts.

Spinach and Feta Soup

2010-04-15T21:00:00.000-07:00

I am on a horrible recipe roll. Well, maybe it's not the recipe, but the changes I've been making to them. I wanted to use this blogging experience as an excuse to step out of my rut and make new things. Unfortunately, most things include obscene amounts of butter, oil or heavy cream. I'm not afraid to use these things, in fact I love all of them somewhat intensely...but I usually save them for special things, not everyday soups.

Anyway...on to the soup...which I tried to get the boys to eat by calling it leprechaun soup.

It didn't work.

I think they actually thought it was a little creepy.

Anyway...here we go.

Here are the goods...lots of freshness...a little canned evaporated milk to use in place of the cream.

I diced the potatoes fairly small so they would cook quickly.

blurry celery...oops.

I rough chopped the garlic. I'm going to blend it all at the end so uniform shape is of very little importance.

diced onion

I used all three tablespoons of butter the recipe called for...I wasn't going to use the cream, so I wasn't scared.

toss the potatoes, garlic, celery and onion in with the butter.

After a couple minutes add the stock. You could use vegetable stock to make it vegetarian...I used chicken. Here is another place I strayed from the recipe. It called for 6 cups of stock and a cup of white wine. I didn't have any wine, so I used 7 cups of stock...next time I would just eliminate the extra cup.

when the potatoes are tender add 2 lbs of spinach...I didn't have quite as much as it called for...I should have paid closer attention. I am a horrible recipe follower unless it involves baking.

It looks promising at this point, right?

I blended with my handy emulsion blender.

until it was bright green...

added ground nutmeg...a traditional pairing with creamy things and spinach things...

Here is another of my mistakes...instead of the two cups of cream I added two, 11 ounce cans of fat free evaporated milk. I just wasn't paying attention. Next time I would maybe use 1 cup of evaporated milk and then 1 cup of plain yogurt.

Add a little feta cheese.

toast some pine nuts in a little pan with some salt..watch them, they will burn quickly.

top with a little more feta and the toasted pine nuts. I served with cheesy quick bread.

This soup had so much potential, but I messed it up...deeply.

Spinach and Feta Soup
what I did
3 stalks celery, diced
4 cloves garlic, chopped
1 onion, diced
5 yukon gold potatoes, diced
7 cups broth or stock
20 oz. fresh spinach
1/2 tsp ground nutmeg
2 cans evaporated milk
3 dashes worsteshire sauce
1 cup feta cheese
salt and pepper to taste

what I would do next time
3 stalks celery, diced
4 cloves garlic, chopped
1 onion, diced
7 yukon gold potatoes, diced
6 cups broth or stock
20 oz. fresh spinach
1/2 tsp ground nutmeg
1 cup milk
1 cup plain yogurt
3 dashes worstershire sauce
1 cup feta cheese
salt and pepper to taste

saute onion, celery, garlic and potatoes for 3 minutes. Add broth and bring to a boil. Simmer until potatoes are soft. Add spinach, then blend until smooth. Add nutmeg, worstershire and cheese.

The soup was good, it was just too thin. It really would have tasted delicious with the heavy cream. I just can't do it.

My children refused to even taste it. I even offered them money.

Cheesy Quick Bread

2010-04-15T20:48:00.000-07:00

I was looking for a quick and easy bread to make with soup. I wanted something I could whip up in a bowl without having to get out the mixer. This recipe sounded promising and it was good, but it needed something.

I mixed the flour, (which next time I would use whole wheat flour, we were out)sugar, baking powder and salt.

add the shredded cheese

an egg, milk and vegetable oil

I made two small loaves instead of one large loaf.

They baked at 400 for about half an hour.

Cheesy Quick Bread
1 3/4 cups all-purpose flour
1/4 cup white sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup shredded Cheddar cheese
1 egg
3/4 cup milk
1/3 cup vegetable oil

Mix flour, sugar, baking powder, salt and cheese. Add egg, milk and oil and stir until just moistened. Pour batter into greased pan.
Bake in 400 oven for 30-35 minutes.

It was pretty good, but I think using whole wheat flour or even half and half would just add more texture and/or flavor. You might even think about decreasing the oil...it seemed like a lot.

Parmesan Chicken and Tortellini

2010-04-10T18:12:00.000-07:00

I try so hard to make meat and I usually fail. Perhaps I should follow a recipe and not pretend like I know what I am doing. I wanted to attempt a chicken like at The Noodle Company. I've never actually tasted it, as I don't care for chicken, but my son loves it.
The reviews of my chicken were pitiful. I was told "Well, it tasted like chicken." So I won't bore you with the details until I perfect it. I'll just bore you with the pasta.

I started with a few diced tomatoes.

I sauteed it in a pan with a little olive oil and fresh garlic.

I had a little pesto left in a jar, so I put two huge spoonfuls in, along with salt and fresh ground pepper.

Boil tri colored tortellini.

I simmered the sauce down to reduce the chunkiness.

Then I poured the sauce over the tortellini and generously topped with fresh parmesan cheese.

My sad little chicken...

I served the pasta with roasted veggies, baby bleu salad and the chicken. This meal was a hit. There were elements of each dish that my boys enjoyed.

quick tomato sauce
8 medium tomatoes, diced
4 cloves garlic, minced
1 Tbl olive oil
1/4 Cup pesto sauce
salt and pepper to taste

Saute tomatoes and garlic in olive oil. Add pesto, salt and pepper. Simmer for 5-10 minutes. Pour over tortellini (or anything) add fresh grated parmesan cheese.

Baby Bleu Salad

2010-04-10T17:52:00.001-07:00

I love this salad. It's beautiful and delicious. I'm pretty sure it came from Southern Living Magazine.

A sneak peek.

The star of the salad, in my humble opinion, are these pecans. They're sweet and spicy.
Soak the raw nuts in a sugar water for about 10 minutes.

Drain the water and add sugar, chili powder and cayenne pepper.

Bake at 350 for 10 minutes. Then let them cool.

Then get all your stuff together. The original recipe calls for bleu cheese crumbles, but mine were old and moldy. Some may say bleu cheese is mold, but it was a furry mold. Luckily I had some feta to substitute. I also added red onion, because I like red onion.

Wash your lettuce. I had a bunch of romaine to get rid of, but it's really better with spring mix or spinach.

Mix together your dressing.

Throw everything together and drizzle with dressing. You will not need all of the dressing this recipe has you make.

Did I mention I love this salad?

Did I mention my kids ate the strawberries and oranges out of the salad and nothing else?

Did I mention how annoying I find that?

Baby Bleu Salad

1 lb salad greens
4 oz. crumbled bleu cheese
2 oranges, peeled and cut into slices
1 pint strawberries, quartered
Sweet and spicy pecans
Balsamic Vinaigrette

Sweet and Spicy Pecans

¼ C sugar
1 C warm water
1 C pecan halves
2 Tbl sugar
1 Tbl chili powder
1/8 ground red pepper

Stir together sugar and water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding syrup.

Combine 2 Tbl sugar, chili powder and red pepper and pecans, stir to coat. Bake pecans at 350 for 10 minutes or until brown, stirring once.

Balsamic Vinaigrette

½ C balsamic vinegar
3 Tbl dijon mustard
3 Tbl honey
2 garlic cloves, minced
2 small shallots, minced
¼ tsp salt
¼ tsp pepper
1 C olive oil

Whisk together all but olive oil until blended. Gradually whisk in olive oil blending well. You will not need all of this for the one salad...You could definitely half or third it...I usually do.

***Toss all ingredients together!

Roasted Carrots and Asparagus

2010-04-10T17:43:00.001-07:00

I love asparagus. I love carrots.
I love roasted vegetables.

I peeled the carrots and then quartered them lengthwise. Then cut the long strips into thirds.

I trimmed the asparagus, then cut each spear in half....to be about the same length as the carrots, but you could really use whatever veggies you have.

Drizzle with olive oil, sprinkle a little salt and pepper. I like a pinch of crushed red pepper and oregano as well.
Bake at about 425 for about 10 minutes, stirring once. You may prefer your veggies more or less done. It's flexible.

enjoy.

My kids would only eat the carrots. I *think* I may have given them a nickel to eat three each.

What I have learned so far...

2010-04-08T17:01:00.000-07:00

So I have been doing this for about a month now. I started as practice for a blog I'm planning to do for work, but also because I really felt passionate about what I wanted to accomplish. I sat back one day and watched what I was doing to my kids.
In the morning I would give them frosted flakes or lucky charms, because it was fast, it was easy, and I knew they would eat it. Then they went to preschool where luckily they received a home cooked meal.
When I picked them up from school, they were hungry...nearly starving...and they needed a snack. I was tired because I just got off work, so I gave them what they wanted...fruit snacks.
So this day I'd fed my kids frosted flakes and fruit snacks.

Then dinner time would roll around and I cooked all day at work, I didn't feel like doing it again. My kids would be hungry, I wasn't really hungry yet. So I would make them a frozen pizza.

So this day all I'd fed my kids was frosted flakes, fruit snacks and frozen pizza.

I was shocked when I put into this perspective. In my mind I was giving them a treat or being lazy...just this once...but it turned out I was doing it all day long and every day. I had created this monster of an expectation. My kids expected every meal to be a kid friendly, home run.

My boss and I have been talking a lot about these things lately and have come up with the following deduction:
Sometimes we eat need to eat food because we are hungry, it is there and it is good for you. Not every meal needs to be Thanksgiving quality and quantity. Everyday is not your birthday or a special occasion. Sometimes it is okay to eat things you do not love, simply because they are good for you.

I met resistance from my kids initially. They DID NOT like my response to their hunger claims, to be "grab an apple". I did it every time- after school, after dinner, no matter when it was and what they had eaten, if they claimed to be hungry, I sent them to the fruit bowl.
They would tell me they weren't hungry for an apple or banana, but my response was always, "If you aren't hungry enough for an apple then you aren't really hungry."
Now, a month later, we don't even have this conversation. Now they just come and ask if they can have an apple. They don't even ask for the junk. It is amazing how stubborn kids can be initially, but how quickly they will adjust if you hold strong.

I am not saying they never get treats, they absolutely do. We just don't revolve every meal and it's consumption around being a treat and the possibility of getting a treat if they eat enough.

Mexican Pizza

2010-04-06T19:04:00.002-07:00

I worked at a bar in Houston, with great pizza, called Boondoggles. I stole this idea from them.

This has been my "spring break" from work and instead of doing anything truly productive, I've read. I wish I could make a list of all I've accomplished, but no...I read. That's it.

Well and made the easiest, laziest pizza ever..

Let's all notice how I tried to hide the open end of the bag of corn.

Dice one bell pepper and one white onion.

Saute said pepper and onion.

Rinse and drain a can of black beans...or pinto beans...

Throw the beans and some corn into the pan with the peppers and onions.

The sauce to this pizza is a mix of salsa and ranch. I use about a half a cup of my homemade roasted salsa...which I may post some other day...and a tablespoon or two of ranch. This is for two pizzas.

It's kinda spicy, kinda creamy...

I used Boboli crusts again...my goal is to make my own crust for my next pizza. I promise. I vow. I solemnly swear to make my own crust...or at least not post it here if I don't.

I put half of the bean, corn, onion and pepper mixture on to each pizza.

Sprinkle with a little cheese. There is so much on here, you really don't need a lot of cheese...it's not a cheese pizza.

Bake until toasty and melty.
Then top with extra special pico de gallo...

regular pico de gallo.

extra special pico de gallo...or ummm...with an avocado added.

I served with a great fruit salad.

My kids both turned their noses up at this. They sat down with a scoop of fruit salad and nothing else. It's so frustrating. This is absolutely kid friendly, tastes great, and super easy to make.
After awhile, Max gave in and tried it. He ate two pieces, topping each bite with avocado and tomato...
jerk. :)
Nate tried to choke a piece down, but really wasn't into it.

Mexican pizza
2 pizza crusts
1/2 cup salsa
2 Tbl ranch dressing
Mix together and spread half onto each pizza crust.
1 bell pepper, diced
1 white onion, diced
1 can black beans, rinsed and drained
1 cup frozen corn
Saute peppers and onions until soft, add corn and black beans and heat through.
Top each pizza with half of this mixture.
1 cup shredded cheese, divided.
Bake at 425 for about 10 minutes.
Top with extra special pico de gallo.

pretty fruit salad

2010-04-06T18:45:00.000-07:00

Although this is hardly a recipe, I thought it was pretty and my kids loved it.

I used a whole cantaloupe, which I made sure to wash...yucky stuff can get into the skins of melons.
Back in my high school days, I worked at a Boston Market doing prep work. I cut hundreds of cantaloupes for them and this was the way I was taught. Slice the ends off of each side to create a firm base. Then carefully peel away the remaining skin.

tada.

Scoop out the seedy innards...

Then cut into cubes.

After you wash them, cut the ends off the strawberries and then slice.

Slice a banana or two.

Here is the secret...a dash of salt, a spoonful of sugar and a squeeze of lime. It gives it a super flavorful syrup-y drip to the fruit. It's excellent and versatile. You can use anything in season or you have in your fruit bowl.

Veggie Sandwiches

2010-04-01T19:59:00.000-07:00

I fall for it every year...toward the end of February/ beginning of March it always warms up and gives a small tease of Spring. The daffodils bloom, the days are longer and warmer. I think to myself, ahhh winter wasn't so bad...Then it snows again. Over and over all day long for like a week. I hate snow. It's miserable and I loathe it.

I'm glad I got that off my chest.

Yesterday was my last day of work before spring break, so I was able to take some of the perishables home...

I brought home 2 bell peppers, 3 cucumbers, about 2 pounds of carrots, a red onion, 6 roma tomatoes and a few cups of grape tomatoes. The cucumbers are seriously on their last days, the grape tomatoes probably should have been used yesterday...so I tried to come up with something quick and easy using the tomatoes and cucumber.

I decided on veggie sandwiches, which would be better on a nice warm summer day. Did I mention it's like Christmas here??

In the processor I shredded carrot...

radish...

sliced cucumber...you get the idea...

This is what I came up with...but don't forget about the cheese. We used an herbed goat cheese.

I love pumpernickel bread, but I rarely eat sandwiches other then peanut butter and jelly sandwiches, at home...so I rarely buy it. In fact, so rarely when I went to buy it today, I was shocked at how hard it was to find. But I found it and it was worth the struggle.

Assemble with a little of everything.

He liked his...I think he put extra onion, tomato and bell pepper. Whatever he ate it.

I served them with quinoa tabouli and oven roasted potatoes.

My boys both ate this. I don't think it had anything to do with liking it, it had to do with making their own sandwich.

Quinoa Tabouli

2010-04-01T19:41:00.001-07:00

The first time I ever made tabouli, it was from a mix. It was a gummy, parsley, mess. I wanted more flavor and veggies. So I set out for the perfect recipe. I tried many times...once I was out of the traditionally used bulgur wheat so I subbed quinoa and it was delicious, so i always use it now. If you don't know about quinoa you should.

A perfect use of extra cucumbers and tomatoes.

Rinse the quinoa. Trust me I have tried to skip this step. Don't try to be lazy...don't make excuses...rinse.

Get a little lemon juice together. This juicer is great. I think I got it at Bed, Bath Beyond. I use about 1/4-1/3 cup lemon juice and then water for the rest of the cup. The lemon juice seeps into the quinoa as it cooks, making it well...lemony.

Bring to a boil and then simmer for about 15 minutes.

Throw into a bowl and then into the fridge it goes. We don't want to wilt the veggies.

half and then quarter the cucumber lengthwise.

Then cut into a dice.

I quartered about a cup or so of grape tomatoes. You could use maybe 2 medium or 1 large tomato.

Chop a bunch of flat leaf parsley.

About 1/3-1/2 cup diced red onion.

Add everything to a pretty bowl, drizzle with olive oil, add another squeeze of lemon juice and a little more salt and pepper.

Beautiful and delicious!

Quinoa Tabouli
1/2 cup quinoa, rinsed
1/4ish cup fresh lemon juice
3/4ish cup water
1/4 tsp salt
Bring to a boil, cover and simmer for 15 minutes. When done put inot a bowl and then refrigerate until cool.
1 cucumber, diced
1 cup tomatoes, diced
1 bunch flat leaf parsley, chopped
1/3 cup red onion, diced
Add everything to bowl with quinoa, drizzle with a little olive oil and a squeeze of lemon juice. Salt and pepper to taste.

Oven Roasted Potatoes

2010-04-01T19:31:00.001-07:00

If you don't know how to make something like this...you should.

It's super simple, potatoes, onion, garlic...olive oil, salt and pepper.

I used yukon gold, because I had them. In the past I've used red potatoes, fingerling potatoes and even regular old Idaho baking potatoes. I cut each potato in half and then each half into 6 pieces.

Throw on a baking sheet, drizzle with olive oil...a couple tablespoons...crack fresh ground pepper and liberally sprinkle kosher salt over the top.

Add a diced onion and a few cloves of minced garlic...toss.

Bake at 425 for about 45-60 minutes.

crunchy, garlicky, delicious, almost french fry-esque perfection.

Oven Roasted Potatoes
4 largish potatoes, cut into 12ths
1 yellow onion, diced
4 cloves garlic, minced
2-3 Tablespoons olive oil
kosher salt and pepper to taste

Toss.
Bake in 425 oven for 45-60 minutes.

Black Bean Burger

2010-03-30T17:48:00.000-07:00

This isn't really a recipe, but more of an idea. I mean this is all about what's for dinner and did they eat it, right?

I've had some frozen black bean burgers in my freezer for months and they've worn out their welcome. Luckily things like avocados are starting to look and taste nice, so it makes the burger more interesting.

There it is in it's frozen glory...cook for a couple minutes on each side to warm throughout.

The toppings...spinach, tomato, avocado, onion, and cheese...I had a shredded blend.

The hamburger buns, which I like to toast a bit.

Throw a little cheese on to get it melty.

My burger had everything.

Max enjoyed the burger...no burger...

Nate convinced someone to make him an actual hamburger patty with lots of condiments...he ate the half of bread with the mayo, mustard, ketchup. He's a really gross child.

Veggie Coconut Kurma

2010-03-28T13:05:00.000-07:00

I had an insanely busy week, so my kitchen and children's bellies were neglected. It was their birthday, they are now officially 5...it was a very exciting day even including vomit. I catered a wedding reception on Friday which took up lots of preparation and time. Then I smashed my hand in the car door the same day. So, basically I'm admitting to eating junk almost all week...with the exception of this favorite.

This recipe came from my oldest brother and his wife. The original recipe was for chicken only. I changed it to be vegetables only. (This may be the time to admit I don't eat a whole lot of meat...or any.) I will include both recipes and you can go either way or meet in the middle.

Get your veggies together. This time I used broccoli, cauliflower, carrot, snow peas and spinach. You're going to use 8-10 cups of vegetables, anything you like...just in bite sized pieces.

You'll make a paste out of the garlic, ginger and onion. All you need to do is peel the ginger, remove the skin from the garlic and quarter the onion.

Throw all the ingredients in the food processor or blender with a tablespoon or so of water. Pulse until everything is chopped and combined into a paste.

Heat the oil in a large pan, add onion mixture and saute until the "raw" smell disappears...about 4 minutes.

Meanwhile, dice your tomato. I had grape tomatoes on hand so I used about a cup to equal the one large tomato the recipe calls for. I have actually had success using canned diced tomatoes. It's not quite as good, but would work in a pinch.

The spices: red curry powder, cumin, salt, pepper and cayenne.

Add the spices and tomatoes to the onion, garlic and ginger. Cook down for about 5 more minutes.

Get your veggies and raisins...or cranberries like I used. Sometimes you just have to make do with what you have.

Stir the veggies into the onion and tomato mixture. Then squeeze a lemon over the mixture and add about 1/4 cup of water. Stir to coat, cover and simmer for about 7 minutes.

At this point the veggies should be fairly well cooked, but not too soft.

Add the coconut milk. I use a light coconut milk. The only place I can consistently find it is Whole Foods. It decreases the fat and calories considerably and there is no taste difference.

Simmer uncovered until veggies are tender, about 6-10 minutes based on preference.

The very last thing you do it stir in the fresh spinach.

Top with fresh cilantro and chopped cashews.

Serve over brown rice or basmati rice or brown basmati rice. You will love it!

Veggie Coconut Curry
1 Large onion, chopped
8 cloves garlic
1T grated ginger
3T oil
1T red curry powder
½t cayenne pepper
½t black pepper
½t ground cumin
2t salt
1 large tomato, diced
5C mixed veggies (broccoli, cauliflower, carrots, snow peas, potato, etc…)
1/3C raisins
2t lemon juice
1 13.5 oz. can coconut milk
1T fresh cilantro, chopped
1/3C cashews, chopped

Blend the onion, garlic and ginger in the food processor with about 1 Tbl of water.

Heat oil and add the onion mixture. Cook until raw smell is gone, about 3-4 minutes
Add curry, cayenne, pepper, cumin and salt and tomatoes…cook about 5 minutes.

Add veggies and raisins, stir to coat. Add lemon juice and ¼ C. water. ( should be liquid but not thin) Cover and simmer for 6-8 minutes

Add coconut milk and cook for an additional 6-8 minutes.
Add cilantro and cashews. Serve over brown rice.

Chicken Coconut Curry
1 Large onion, chopped
8 cloves garlic
1T grated ginger
3T oil
1T red curry powder
½t cayenne pepper
½t black pepper
½t ground cumin
2t salt
1 large tomato, diced
2 boneless skinless chicken breasts (about 1.5lbs)
1/3C raisins
2t lemon juice
1 13.5 oz. can coconut milk
1T fresh cilantro, chopped
1/3C cashews, chopped

*blend half of the onion, garlic and ginger in the food processor ( it may require a tsp. of h20) to a paste. The original recipe has you split the onion, pureeing only half and dicing the other half...I'm way too lazy for that...but you can do it.
*heat oil and add the remainder of the onion. Sautee until brown. Add the paste and cook until raw smell is gone, about 3-4 minutes
Add curry, cayenne, pepper, cumin and salt and tomatoes…cook about 5 minutes.

*Add chicken and raisins, stir to coat. Add lemon juice and ¼ C. water. ( should be liquid but not thin) Cover and simmer for 10 minutes

*add coconut milk and cook for an additional 10 minutes.
Add cilantro and cashews. Serve over brown rice.

****No. my children didn't eat this. They wouldn't even look at it. In fact, I think Nate told me it stunk.

Baked Brown Rice

2010-03-28T12:43:00.001-07:00

It took me forever to get brown rice down. Every time I made the rice, it was still crunchy in the middle, no matter how much water, no matter how much time...I just couldn't get it right. Then I found a recipe for baked brown rice in Cooks Illustrated. (You have to pay a subscription fee to view recipes)

Anyway, my recipe is slightly different, but not by much.

Grab you favorite brown rice and you're favorite stock. I like the natural, low fat, no msg, but you can choose for yourself...or just use water.

Bring 4 2/3 cup stock to a boil. You don't have to use a teapot, I just like to.

Add 3 cups of rice to a 9x13 baking pan.

When stock boils add to rice and give it a little stir.

Cover with foil and bake for an hour at 375.

Fluff with a fork, re-cover for 5-10 more minutes. Then serve the perfectly tender rice.

Baked Brown Rice
4 2/3 cups stock or water
3 cups rice

Bake for 60 minutes at 375. Remove from oven and fluff with a fork. Recover and let sit for 5-10 more minutes.

Roasted Veggie Pasta

2010-03-21T14:51:00.001-07:00

I know...pasta again.
I have a very good excuse, I had tons of tomatoes which were on their last day or so, and well everyone loves pasta.
I must admit I prefer white pasta. I can totally exclusively eat whole wheat bread and brown rice, but pasta very rarely does it for me when it's not white. I figure since I am adding almost equal parts veggies to this it will all make up for it in the end.

This takes a bit of time, but is so easy.

Preheat your oven to 450 and prepare two baking sheets with foil

Get your stuff together. You can really use any vegetables you like, but this is what I have.

I really like the red onion in this, they get super sweet and add a really nice flavor.

And...I like garlic in everything...

Toss tomatoes, onion, garlic, olive oil, seasonings all together in a bowl...then spread on a baking sheet and throw in the oven...forever.
...Seriously...get a book, you've got half an hour before you add anything else.

Toss broccoli with a tablespoon of olive oil, spread on a baking sheet and add to the oven. The broccoli only takes about 10-12 minutes.

I love Parmesan cheese and I truly believe it is good on everything.

After you drain the pasta, put it back in the pot and stir in the spinach to wilt it. I like doing it like this so the spinach still has some texture. And I don't dirty another dish.

The broccoli comes out of the oven looking like this. There are little bits that look maybe a little burned, but it's good....really good.

Add the tomatoes and some Parmesan.

Then the secret ingredient...balsamic vinegar...just a touch.

My kids worst dinner time nightmare.

It was delicious...seriously good.

**No, my kids did not eat this. Nate wouldn't even try it and Max ate a noodle and then pushed his plate away. I made this sort of mid day and we are having it again for dinner, so hopefully they change their minds about it before dinner time. Peanut butter sandwiches are good, but not for lunch AND dinner!

Roasted Veggie Pasta
1 lb grape tomatoes, you can half them if your feeling ambitious
1 red onion, sliced thin
5 cloves garlic, minced
1 tsp crushed red pepper
1 tsp oregano
2 Tbl olive oil
salt and pepper to taste

Toss together and bake in 450 oven for 45ish minutes, until tomatoes start to cook down and shrivel up nicely.

6 cups fresh broccoli, trimmed
1 Tbl olive oil

Toss together and bake in 450 oven for 10-15 minutes until broccoli starts to brown.

1 lb pasta, any shape, white or wheat
1 lb fresh spinach
1 cup fresh grated parmesan cheese
2 Tbl balsamic vinegar

Toss spinach and cooked pasta together, add roasted vegetables, cheese and vinegar.

Pico de Gallo and Guacamole

2010-03-19T17:52:00.000-07:00

Neither of these are rocket science, but in case you don't know...

Pico de Gallo
8 roma tomatoes, diced
1 onion, diced
1 jalapeno, minced
1 bunch cilnatro, chopped
juice of 1 lime
salt and pepper

Guacamole
3 ripe avocados
squeeze of lime
salt and pepper

***both of these are flexible. If you like onion, cilantro, tomato and/or jalapeno in your guacamole...put it in! I change the way I mmake these based on the dish I've made...but this is thae base.

Spicy Asparagus Pasta

2010-03-16T19:52:00.001-07:00

This has been on my list since I decided to start this blogging exercise. It's super good, super easy AND my kids like it...notice how I haven't really made the things my kids don't like yet.
Today was a gorgeous day here in SLC, so we postponed dinner to play in the first sunny glimpse of spring. I was especially grateful to have this simple dinner on the brain.

I've never made this with anything other than asparagus, but I'm sure it would work with any vegetable or combination of veggies.
And no, you don't use the entire stick of butter.

Saute the red pepper flakes in the oil and butter for 2-3 minutes. You use both oil and butter...butter for flavor and oil because it can reach a higher heat without burning.

Cut 2lbs of fresh asparagus...or whatever you like...into one inch pieces.
Saute in the oil/butter for about 8 minutes.

This uses tons of garlic and it is totally worth chopping all 10 cloves by hand.
Throw the garlic in for maybe the last minute or two of asparagus sauteing.

I use a microplane to grate my fresh Parmesan cheese super thin. You use a packed cup in the pasta and then perhaps a little extra for the top.

Add the drained pasta and Parmesan to the asparagus and garlic. Look at how the cheese sort of clumps into the asparagus. It is so good. You could add chicken if you wanted...

Here it is on a plate...seriously good and only slightly spicy. You could definitely kick up the heat or bring it down to your taste.

**My kids really love this...it's garlic-y, buttery, cheesy pasta...what is not to like? The asparagus you say?? Well Max ate it with gusto and I had to beg Nate to eat the two inch long bites of green on his plate.

Spicy Asparagus Pasta
10 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 C. olive oil (I think you could go down to 3 Tbl oil if you wanted)
1 T. butter
2 lb. asparagus cut in 1 inch pieces
1 t salt
1 t pepper
1 C. fresh grated parmesan cheese
1 Lb. penne pasta

Cook red pepper flakes in oil and butter for 3 minutes, add asparagus, salt and pepper and cook until tender 8-10 minutes, add garlic and parmesan and toss with pasta.

Oatmeal Chocolate Chip Cookies

2010-03-14T19:34:00.001-07:00

Last week, when I decided we were going to get a handle on our food choices, I promised my boys I would still make treats a couple times a month. We were going to ditch the fruit snacks and candy, but I would make treats worth eating. No one needs a treat every day, but every once in a while we all need a little something special.

Take the time to put the dry ingredients in a bowl. It ensures you get the right amount of everything. I have made so many mistakes at the bowl.
This is old fashioned oats, flour, baking soda and salt.

The butter should be room temperature. It makes it easier to cream with the sugars.

Beat together on high speed for about 5 minutes. It should be light and fluffy. This adds air to the dough making them rise better.
Add eggs, also room temperature, one at a time.

Add dry mixture, and stir until well mixed, but don't over beat.

Add chocolate chips and toasted pecans. Stir until mixed.

I use a cookie scoop, so all my cookies are the same size. I like things to be even. I also use a pretty small scoop...it maybe holds 1.5-2 Tablespoons of dough.

I ate 4.

Oatmeal Chocolate Chip Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped pecans
1 cup semisweet chocolate chips

In a small bowl, mix together oats, flour, salt and baking soda. In mixer,cream together butter and sugars. Add vanilla and then one egg at a time. Add dry ingredients. When mixed, add chocolate and nuts.
Bake at 350 for about 10 minutes.

recipe came from here

Brussel Sprouts

2010-03-14T19:17:00.001-07:00

Brussel sprouts get such a bad rap and it is totally uncalled for. I seriously don't think I even tried a brussel sprout until I was an adult...for several reasons, but mainly because I was never served them. You must serve them, brussel sprouts can be so good.

The goods.
Sorry this picture sucks...I need a better camera...or to learn how to take pictures.

I slice off the end and then quarter each brussel sprout.

You don't need a lot of olive oil, just enough to sautee the onion.

I love onion...makes everything taste better. Saute until onions are soft.

Add brussel sprouts and a can of chicken stock. I use a fat free, all natural canned stock. If I were more prepared I would make my own, but I really don't see that happening any time soon.

Simmer on high until all stock has evaporated or until veggies are soft as you like.

Grate some fresh parmesan cheese across the top and then sprinkle with toasted nuts. I used pecans this time, but almonds are just as nice.

Brussel Sprouts
2 lbs fresh brussel sprouts
1 onion, diced
1 can chicken stock
1/4 cup shredded parmesan
1/2 cup toasted pecans
salt and pepper to taste

Fresh Tomato Soup

2010-03-14T18:39:00.001-07:00

Oh...the weekend. It seems like the weekend would be the perfect opportunity to spend hours in the kitchen, forcing vegetables into my children, but after birthday parties, brunch, grocery shopping, one mindless errand after another...the last place I want to be is in the kitchen. I forced myself though, I can't quit after a week. I got this recipe from my boss and it has become a family favorite.

So here it is...This soup is amazing, it's fresh, it's light, it tastes real AND I already know my kiddo's like it.
Or they'll choke it down at least.
Here's how it starts...

I diced the onion fairly small.

The recipe only called for 2 carrots, but mine were small so I used 4. Don't be afraid to peel a carrot. I know they sell tiny ones already peeled, but it takes like 3 seconds and they truly taste better...more like a carrot.

Dice the carrot.

Throw the carrot and onion in a stock pot with the olive oil. I use about a third of the oil the recipe calls for and I think it is perfect. I like to almost caramelize the veggies to add more flavor.

Dice six pounds of fresh tomatoes. I have had success using about 2/3 fresh tomato and the using canned crushed tomato for the remainder.

Rough chop about a cup of fresh basil.

Add tomatoes and basil to pot. Bring to a boil, then simmer for 30 minutes.

Top with crumbled feta.
I served this with brussel sprouts and french bread.

Both of my boys ate all of their soup. I did have to make them each eat one brussel sprout.

Fresh Tomato Soup
1/3 cup olive oil
2 onions, diced
2 carrots, diced
6 lbs fresh tomato, diced
1 cup basil, chopped
salt and pepper to taste
crumbled feta to top

Carmelize onion and carrot in olive oil, add tomatoes and basil. Bring to a boil, then reduce heat and simmer for 30 minutes.

Easy Veggie Lo Mein w/ grilled chicken

2010-03-11T19:25:00.002-07:00

I'm finding my main issue with this whole attempt to actually eat real food for dinner, is time. At the very earliest we get home from preschool/ work a little after 4:00pm...that's on a good day. We get home and my kids are starving...literally begging me for food. I suppose I could give them a healthy snack and then postpone dinner until 7ish, but other people around here are hungry before then. I don't know what to do. Will we ever all be on the same eating schedule? Is it wrong to get really hungry every once in awhile? I don't think so...it won't hurt them to be hungry for an hour, right?

My kids love fast food veggie lo mein. We lovingly call them "Chinese Noodles". When we go out, my kids will eat the Chinese Noodles better than they eat nuggets and fries. So I had the great idea to make them at home.
I basically used the same cast of characters throughout this whole meal.

This was my marinade for the chicken.

I minced the fresh ginger, garlic and onion.

I tossed in a small bowl with the oils, vinegar and soy sauce, then sprinkled with a little salt and fresh ground pepper. You have to remember that soy sauce is pretty salty, so go easy on the salt to start.

I used about a half lb of chicken tenders. Next time, I'll just do this in a zip lock...to control contamination possibilities...no one likes salmonella.

I cooked the chicken in the George Foreman...mainly because it only took about 3.5 minutes, but also because it's easy and like I have mentioned, I am incredibly lazy.

Meanwhile...my cast for the remainder is eerily similar to that of my marinade.

In case you're confused about pasta and boiling water...
Really, you should be more interesting and use a Japanese noodle, but my grocery store offered top ramen-esq and that was about it.

My veggies...you can use what you like..I like what I already have in my fridge.

Similar to the marinade, we saute the veggies in olive oil, sesame oil, and soy sauce.
Now watch it all come together...

Remove the veggies from the pan and then do the exact same thing to the noodles that you did to the veggies.

Throw the veggies back in.

Your chicken should be ready.

Dinner time.

Did my kids eat my copy of their fast food favorite? They both opted for it, but I think my Max wished he had chosen a PBJ. He really didn't touch it after a couple bites, but it could have been the apple with peanut butter he ate before dinner. Sigh...

Here's how ya do it.

Marinade
2 Tbl Olive Oil
1 Tbl Sesame Oil
2 Tbl Rice Vinegar
1 Tbl Soy Sauce
2 Tbl Yellow Onion, minced
2 Tbl Garlic, minced
1 Tbl Ginger, minced

Add all to a zip lock bag and add a half pound on chicken tenders. Marinate for at least one hour.

To get started...put a pot of water on to boil. I think I cooked about 2/3 of a pound of spaghetti.
Start heating up your grill or your oven.

Veggies
8 cups Veggies...this can be anything. I used about half broccoli, the other half was a mixture of shredded cabbage, carrots, celery and green onion.
1 Tbl Olive Oil
1 Tbl Sesame Oil
2 Tbl Soy Sauce
2 Tbl Garlic, minced

Warm garlic in oil and soy sauce, then throw in veggies and cook to desired doneness. I like mine to still have a little bite, so I cooked mine for about 5 minutes, stirring occcasionally.

Remove veggies from pan. Your noodles should be cooked by this point.
Put chicken on grill.

Pasta
1 Tbl Olive Oil
1 Tbl Sesame Oil
2 Tbl Soy Sauce
2 Tbl Garlic, minced
Warm garlic in oil and soy sauce, when hot add noodles and toss to coat and reheat if necessary. Stir the veggies back in. Throw some toasted sesame seeds on top...if it strikes your fancy...
Serve with Asian marinated chicken.

Bean and Cheese Tostada

2010-03-10T20:30:00.002-07:00

After working a full day, then two short meetings later I picked up my kids, raced home and it was already after 5:00pm. This is how we got into the unhealthy eat whatever you want, habit. My boys were starving, begging to be fed, but I had great plans to feed their bodies, to soothe their souls with hearty food while making them strong little boys.

This is obvously not happening today. I went to the pantry for an old favorite, a standby of always. Not necessarily "health food" per say, but as close as we were going to get tonight.

Let's start with the toppings...

This will be our pico de gallo...

I chop the tomatoes pretty fine, but it can be as chunky as you like.

Cilantro is necessary...I hear some people don't like it(I used to be one of them), but really, it's salsa...
It needs cilantro.

I work with a guy from El Salvador and he swears the more brown age looking lines there are on the outside of your jalapeno, the hotter it will be. This one was covered in them, so I scraped the seeds and there was very little heat.
Julio lies.

This is good on almost everything.

Guacamole is wonderful.

I like to sqeeze a little lime juice onto my shredded lettuce. You don't have to, but it makes it taste better...

The main deal...

You can make your own tostada shells fairly easily, by quick frying corn tortillas in vegetable oil...but really why? It's fried, why go through the effort.

I use a low- fat refried pinto bean. You could make your own, you could use refried black beans, you could stir whole beans in to make them chunkier.

Sprinkle with cheese. I used a pre shredded mexi blend, but it's flexible.

Take them out of the oven with their all warm, melty and bubbly.

Top with guacamole, pico de gallo and shredded lettuce.

Pico de Gallo
4 roma tomatoes, diced
1/2 yellow onion, diced
1/2 cup cilantro, chopped
1 jalapeno, minced
1 lime, juiced
salt and pepper to taste
Stir all together

Guacamole
3 avocados, mashed
1/2 lime juiced
salt and pepper to taste
you could add...
diced tomato, more cilantro, onion...it's guacamole, not rocket science.
Stir together to desired consistency

Bean and Cheese Tostada
12 tostada shells
1 can refried beans
3 cups shredded cheese
Top each shell with beans and spread to edges. Then sprinkle about 1/4 cup cheese per tostada...more if you like...less if that's the way you roll.
Bake in a 350 oven for about 10 minutes or until cheese is melted.
Top with the good stuff.

Pesto Cheese Pizza

2010-03-08T18:12:00.002-07:00

So tonight was a success, as I knew it would be. This is one of my kids favorite meals because pizza is involved. I have to admit I feel a little silly having Pizza be my first dinner on my mission to be a healthier family...particularly when many of the ingredients are "convienience" items...but I began this on a whim...this is what I had in the pantry.

If I were a better person, like my cute sister in law, I would make my own crust, but alas, I am lazy. So I buy Boboli Crusts from Costco.

I also buy jarred pesto sauce, in the summer when basil grows in the garden I'll make my own...but it's March. You can use whatever you find.

I thought I had some fresh mozzarella, but I had this block of parmesan...which is always in my fridge...and a block of havarti leftover from last nights Oscar Party and about 1/4 cup of shredded mozzarella.

I HAVE to have tomato on my pesto pizza as well. It doesn't hurt to have a fresh tomato...unlike this shriveled one. But Hey...like I said...I HAVE to have tomato.

So just smear as much pesto as you like...

Grate a little fresh parmesan cheese and fresh cracked pepper...
Top with tomatoes and whatever cheese you have lying around.

Bake at 450 for about 10-12 minutes.

Yum.

Serve with salad.
This one is spring mix with a little broccoli, celery, carrot, red onion, dried cranberry and croutons. I use a light balsamic...made by Mr. Paul Newman himself.

So success.