The other day, we were having dinner with some amazingly wonderful friends, and our conversation veered onto the topic of wedding presents. J and A, two of the most honest and real people I have ever met, were married recently (and are expecting a wee boy in March). We all talked about the kinds of gifts that couples tend to receive when they marry later in life as opposed to those received when you are married quite young. We laughed at the foolish, oohed over the beautiful, and reminisced on our own wedding days. And I started to regret, as we drove home that night, that we took the common path when J and A were married. After all, we're in our late thirties now. Everyone gives money, right? But how will they ever remember what they mean to us?
M and I married quite young. We shared our own gift horror stories. Two barely-employed graduate students had little use for four sterling silver coffee sets (quite possibly stolen from the set of Downton Abbey, had that show been even conceived of in 1999.) However, it got me thinking about some of the more memorable gifts that could only have been given to the young...by the young.
Our friends were quite young, too. The ink had barely dried on our bachelor's diplomas, and we were still trying to figure out what an adult does with a papasan chair. Our friends didn't arrive at our reception with padded envelopes or boxes of crystal. They arrived with tokens of friendship. Their meager budgets forced them to consider the couple, not the cost. Rather than open their checkbooks, they opened their memory books.
One of our groomsmen, a friend of M's from childhood, had only met me once or twice before the wedding. He, too, was getting married within the year, and we had a little time to talk about planning the big event. At one point, his fiancee asked about our lives and our hobbies, and I mentioned that I loved to cook. I didn't have expensive pots and pans or an elaborate kitchen. But I loved food, and I knew what to do with it. When we finally got to opening our gifts after we returned from our honeymoon (on Cape Cod - we needed to find a place we could drive to, for plane fare was out of our price range, for sure), I saw a small, square, flexible package wrapped simply. The Newlywed Cookbook.
I'm sure by today's standards, that cookbook alone would not even suffice as a shower gift. But this I know. I cannot tell you who wrote a check. I do not remember who delivered those silver trays. But every time I open that cookbook, so battered and stained from almost fifteen years of use, I think of D and H, and I smile.
You need:
for the crust:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. butter, chilled and cut into pieces
3-4 tbsp. cold water
for the filling:
2 tsp. olive oil
4 shallots, thinly sliced
2 tbsp. sugar
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 c. ricotta cheese
3/4 c. Swiss cheese, grated
1/4 c. mlk
2 eggs, lightly beaten
1 tbsp. Dijon mustard
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. Parmesan cheese
Preheat the oven to 375 degrees F. Make the crust. In a food processor fitted with the metal blade, combine the flour, salt and butter and process until the mixture resembles course meal. Add the cold water, one tbsp. at a time, and process until the dough comes together. Transfer to a lightly floured surface and roll into a 12-in. circle. and press into a 9-in. pie plate. To make the filling, heat the oil in a large skillet over medium heat. Add the shallots and sugar and saute for ten minutes or until shallots are caramelized and golden brown. Transfer to a bowl and add all remaining ingredients except the Parmesan cheese. Mix well and spoon into the crust. Top with the Parmesan cheese. Bake 35-40 minutes until a knife inserted into the center comes out clean. Let stand 10 minutes before slicing.
From The Newlywed Cookbook by Robin Vitetta-Miller (1999)
Monday, December 30, 2013
Tuesday, May 21, 2013
Parmesan Chicken
I am exhausted. This is my third post tonight, and the 350 degree heat surrounding me all day in my classroom has gotten the best of me. However, I cannot leave out this recipe. It was utterly amazing. The chicken was moist and tender and crispy. The dressing was perfect for summer. And it was incredible the next day, chopped over another salad, cold, for lunch. Here's the link. It's worth checking it out. Quite possibly my favorite chicken recipe. EVER.
Ina Garten's Parmesan Chicken
Ina Garten's Parmesan Chicken
Strawberry Scones
Happy Mother's Day to ME!!
Thanks to M and A, I was surprised with these on Mother's Day. They were moist, more muffin-like than scone, and were a perfect way to use up overripe strawberries. This recipe was in whatever that magazine is that comes with the newspaper. Parade? Not sure. But the recipe was amazing.
You need:
6 tbsp. cold butter, cut into small pieces
2 c. flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1/3 c. heavy cream
1/2 c. fresh strawberries, chopped
Preheat oven to 400 degrees. Mix dry ingredients. Cut in butter under the mixture resembles small crumbs. Add the eggs, cream, and strawberries. Turn out onto a floured surface and roll into a 1 in. thick rectangle, about 12 inches long. Cut into equal triangles. Brush with a little extra cream and sprinkle with sugar. Bake for 18-20 minutes.
Thanks to M and A, I was surprised with these on Mother's Day. They were moist, more muffin-like than scone, and were a perfect way to use up overripe strawberries. This recipe was in whatever that magazine is that comes with the newspaper. Parade? Not sure. But the recipe was amazing.
You need:
6 tbsp. cold butter, cut into small pieces
2 c. flour
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
1/3 c. heavy cream
1/2 c. fresh strawberries, chopped
Preheat oven to 400 degrees. Mix dry ingredients. Cut in butter under the mixture resembles small crumbs. Add the eggs, cream, and strawberries. Turn out onto a floured surface and roll into a 1 in. thick rectangle, about 12 inches long. Cut into equal triangles. Brush with a little extra cream and sprinkle with sugar. Bake for 18-20 minutes.
A Cracking Burger
When I was younger, my cousin K and I were obsessed with Eddie Murphy's Raw. I cannot tell you why our parents thought it was even remotely appropriate that we watch that show, but I have to admit something. It was HYSTERICAL. And if there is one scene that I remember every time my husband turns on the grill, it's the McDonald's scene (a wee bit of explicit language here = don't watch this with the kiddos over your shoulder).
My husband is the king of the "meatball burger." He is a kind, loving, hard-working, and remarkably bright man. He is a wonderful father. He is an incredible husband. But every single time he tries to grill a burger he ends up creating with the oddest meatball looking burger I have even seen.
As a result I have been on the search for a really good burger recipe. However, it has to be healthy. If I have to put a pat of butter in the center to make it moist, it's not for me. Mr. Oliver, again, you do not disappoint. This recipe is very moist, holds its shape, and tastes amazing.
You need:
1/2 c. panko bread crumbs (or 12 smashed up Ritz crackers)
8 sprigs of Italian parsley, chopped
2 tsp. Dijon mustard
1 lb. ground beef
1 large egg
salt and pepper
olive oil
Mix bread crumbs, parsley, mustard, egg, beef, and salt and pepper. Divide into 4 or 6 (depending upon your preferred size)* and mold into rounds that are about 3/4 in. thick. Drizzle with olive oil and refrigerate for an hour.
Grill, top with your favs, and enjoy!
* I divide into six, but make only four burgers. Then, I take the other two chunks and make a bunch of little meatball burgers (sorry, Eddie!) and freeze them. Another great way to serve burgers to kids? Grill them as meatballs and then skewer with tomato, bread chunks, cheese, and pickles. Burger kabobs!
My husband is the king of the "meatball burger." He is a kind, loving, hard-working, and remarkably bright man. He is a wonderful father. He is an incredible husband. But every single time he tries to grill a burger he ends up creating with the oddest meatball looking burger I have even seen.
As a result I have been on the search for a really good burger recipe. However, it has to be healthy. If I have to put a pat of butter in the center to make it moist, it's not for me. Mr. Oliver, again, you do not disappoint. This recipe is very moist, holds its shape, and tastes amazing.
You need:
1/2 c. panko bread crumbs (or 12 smashed up Ritz crackers)
8 sprigs of Italian parsley, chopped
2 tsp. Dijon mustard
1 lb. ground beef
1 large egg
salt and pepper
olive oil
Mix bread crumbs, parsley, mustard, egg, beef, and salt and pepper. Divide into 4 or 6 (depending upon your preferred size)* and mold into rounds that are about 3/4 in. thick. Drizzle with olive oil and refrigerate for an hour.
Grill, top with your favs, and enjoy!
* I divide into six, but make only four burgers. Then, I take the other two chunks and make a bunch of little meatball burgers (sorry, Eddie!) and freeze them. Another great way to serve burgers to kids? Grill them as meatballs and then skewer with tomato, bread chunks, cheese, and pickles. Burger kabobs!
Monday, May 6, 2013
Farro and Asparagus Salad
A and I are trying to stick with "meatless Mondays," something that hasn't been easy. We need protein in our bodies, but nuts are no longer an option and we all despise tofu in every form imaginable.
This month, Kiwi magazine had a feature on recipe clubs and this was the first recipe listed. My kids love rice, and farro is not only an easy substitute, but is chock full of protein. It was a hit. The kids loved it, and it's served at room temperature, so it makes a great summer dish on warm nights and a wonderful leftover for lunch.
You need:
1 c. farro
1/2 c. walnut pieces (which we left out, of course)
1 bunch of asparagus, trimmed and cut into 1 in. pieces
3 tbsp. extra virgin olive oil
1 1/2 tbsp. white or red wine vinegar
salt and pepper
1/2 c. crumbled feta cheese
1/4 c. chopped parsley
If using the walnuts, preheat the oven to 350 degrees and roast until lightly browned, about 5-8 minutes.
Bring a medium pan of water to boil. Salt the water and add the farro, Cook for 20 minutes or until just tender. Drain and transfer to a bowl. Add an inch of water to a skillet and bring to a boil. Add the asparagus and cook for 3 minutes until crisp tender. Drain and toss with the farro. In a small bowl, whisk together the oil, vinegar, and salt and pepper. Pour over the farro mixture and toss with the feta cheese and parsley.
This month, Kiwi magazine had a feature on recipe clubs and this was the first recipe listed. My kids love rice, and farro is not only an easy substitute, but is chock full of protein. It was a hit. The kids loved it, and it's served at room temperature, so it makes a great summer dish on warm nights and a wonderful leftover for lunch.
You need:
1 c. farro
1/2 c. walnut pieces (which we left out, of course)
1 bunch of asparagus, trimmed and cut into 1 in. pieces
3 tbsp. extra virgin olive oil
1 1/2 tbsp. white or red wine vinegar
salt and pepper
1/2 c. crumbled feta cheese
1/4 c. chopped parsley
If using the walnuts, preheat the oven to 350 degrees and roast until lightly browned, about 5-8 minutes.
Bring a medium pan of water to boil. Salt the water and add the farro, Cook for 20 minutes or until just tender. Drain and transfer to a bowl. Add an inch of water to a skillet and bring to a boil. Add the asparagus and cook for 3 minutes until crisp tender. Drain and toss with the farro. In a small bowl, whisk together the oil, vinegar, and salt and pepper. Pour over the farro mixture and toss with the feta cheese and parsley.
Sunday, April 7, 2013
Spinach "Ice Cream"
My friend Rachel is a genius.
For months I have been trying to figure out how to get C to eat his spinach. When he was a wee one, it was pureed in the many recipes I made for him. However, once he needed to attempt spinach in its whole form, he would gag and throw the rest of it across the table.
Last week, in a blog entry, my friend Rachel wrote about what she and her son have been up to recently. As she detailed their many adventures, she added a tale about their time in the kitchen making spinach "ice cream," which her son adores.
I quickly sent her a text message asking for the recipe. Here it is. It's absurd how easy this is. And C ate THREE HELPINGS. Amen. Hallelujah. Praise be to the greens.
You need:
1 frozen banana, cut into chunks before freezing
1 handful of frozen spinach
milk
Throw the banana and spinach into the blender. Turn it on. Slowly add milk until it starts mixing about. Stop when it's combined. Don't over mix so it has that great soft ice cream texture. Serve to the most reluctant toddler.
For months I have been trying to figure out how to get C to eat his spinach. When he was a wee one, it was pureed in the many recipes I made for him. However, once he needed to attempt spinach in its whole form, he would gag and throw the rest of it across the table.
Last week, in a blog entry, my friend Rachel wrote about what she and her son have been up to recently. As she detailed their many adventures, she added a tale about their time in the kitchen making spinach "ice cream," which her son adores.
I quickly sent her a text message asking for the recipe. Here it is. It's absurd how easy this is. And C ate THREE HELPINGS. Amen. Hallelujah. Praise be to the greens.
You need:
1 frozen banana, cut into chunks before freezing
1 handful of frozen spinach
milk
Throw the banana and spinach into the blender. Turn it on. Slowly add milk until it starts mixing about. Stop when it's combined. Don't over mix so it has that great soft ice cream texture. Serve to the most reluctant toddler.
Friday, April 5, 2013
Trail Mix Muffins
This is not a simple recipe. It's not incredibly complicated, either, but because it requires cooking, mixing, whisking, and baking, it's not one to try out when you have little time on your hands. I have to admit that I didn't read ahead enough on this recipe (after all, they are muffins. How complicated could they be?) As a result, I found myself scrambling for time to get them done and to the hospital on time (to visit one of my dearest friends who is fighting with everything she has against a horrific case of pneumonia and to get some meals to her husband and kids - if you have a moment, please, please, please say a prayer). However, these muffins were so incredibly delicious that I had to take a moment to day to post the recipe because they are so worth it. Please note, the original recipe calls for chunky peanut butter. My version below calls for sunflower butter, because our little C is allergic to peanuts. If you don't have a peanut allergy, replace the exact amount of sunflower butter with your favorite nut butter.
You need:
1/4 c. quinoa
2/3 c. whole wheat flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/2 c. plus 2 tbsp. sunflower butter
1/4 c. unsalted butter cut into chunks
1 lg. egg yolk (at room temperature)
1 1/2 tsp. vanilla extract
2/3 c. low fat milk
1/3 c. dried cranberries
1/3 c. mini-chocolate chips
2 lg. egg whites at room temperature
Fill a medium saucepan with water and bring it to a boil over high heat. Add the quinoa, reduce the heat to low, and simmer until the grains have popped open and appear translucent, about 12 minutes. Drain the grains in a fine mesh sieve and rinse them with cool water.
Position the rack in the center of the oven and heat to 400 degrees . Grease or spray the wells of your muffin tin. In a medium bowl, whisk together both flours, and the baking powder, cinnamon, and salt until well blended. In a large bowl, with a hand mixer set at medium speed, beat together the brown sugar, sunflower butter, and butter, scraping down the sides as needed, until smooth and creamy, about 5 minutes. Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work. Reduce the mixer's speed to low and gradually beat in the milk.
With a rubber spatula, fold the flour mixture into the wet ingredients. Next, fold in the cranberries and chocolate chips until they're evenly distributed in the batter. In a large bowl with a mixer set at high speed, beat the egg whites until soft peaks form, about 1 minute. Use a rubber spatula to gently fold the egg whites into the batter. With a large spoon or ice cream scoop, fill each well of the muffin tin three-quarters full with batter. Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through. Cool them in the pan for 5 minutes, then transfer them to a rack to cool completely.
You need:
1/4 c. quinoa
2/3 c. whole wheat flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/2 c. plus 2 tbsp. sunflower butter
1/4 c. unsalted butter cut into chunks
1 lg. egg yolk (at room temperature)
1 1/2 tsp. vanilla extract
2/3 c. low fat milk
1/3 c. dried cranberries
1/3 c. mini-chocolate chips
2 lg. egg whites at room temperature
Fill a medium saucepan with water and bring it to a boil over high heat. Add the quinoa, reduce the heat to low, and simmer until the grains have popped open and appear translucent, about 12 minutes. Drain the grains in a fine mesh sieve and rinse them with cool water.
Position the rack in the center of the oven and heat to 400 degrees . Grease or spray the wells of your muffin tin. In a medium bowl, whisk together both flours, and the baking powder, cinnamon, and salt until well blended. In a large bowl, with a hand mixer set at medium speed, beat together the brown sugar, sunflower butter, and butter, scraping down the sides as needed, until smooth and creamy, about 5 minutes. Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work. Reduce the mixer's speed to low and gradually beat in the milk.
With a rubber spatula, fold the flour mixture into the wet ingredients. Next, fold in the cranberries and chocolate chips until they're evenly distributed in the batter. In a large bowl with a mixer set at high speed, beat the egg whites until soft peaks form, about 1 minute. Use a rubber spatula to gently fold the egg whites into the batter. With a large spoon or ice cream scoop, fill each well of the muffin tin three-quarters full with batter. Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through. Cool them in the pan for 5 minutes, then transfer them to a rack to cool completely.
Sunday, March 24, 2013
Chili Bakes for Wee Hands
I am convinced that my children believe that everything tastes better when in a cupcake wrapper. As a result, you can only imagine my excitement when Parenting magazine devoted an entire page in this month's issue to mini-meals made in the muffin pan. I'll be trying them all out, at some point, for sure, but this one was a hit this week - the BEST way to get dinner on the table quickly, using up the leftovers! Now, I just need to get around to checking out this book!
You need:
Leftover chili, any recipe will do
Boxed cornbread mix, such as Jiffy (and whatever ingredients you need to make the cornbread)
Muffin wrappers
Mix cornbread batter according to package directions. Line each well with a muffin wrapper. Add two heaping tablespoons of cornbread batter into each muffin wrapper. Divide about 2 cups of chili evenly among the wells. Bake for 20 minutes at 350 degrees. Top with your favorite chili toppings, such as cheese, sour cream, and avocado!
You need:
Leftover chili, any recipe will do
Boxed cornbread mix, such as Jiffy (and whatever ingredients you need to make the cornbread)
Muffin wrappers
Mix cornbread batter according to package directions. Line each well with a muffin wrapper. Add two heaping tablespoons of cornbread batter into each muffin wrapper. Divide about 2 cups of chili evenly among the wells. Bake for 20 minutes at 350 degrees. Top with your favorite chili toppings, such as cheese, sour cream, and avocado!
Tuesday, March 19, 2013
Lentils and Macaroni: A St. Joseph's Day Treat
Each year, to celebrate the Feast of St. Joseph, we make a simple dinner of lentils and macaroni, fava beans, a special bread (blessed and in the shape of a cross or staff) and Sfinge di San Giuseppe. It makes enough to eat, to share, and to bring along for left overs the next day. This recipe is simple and can be made at any time of the year, but it has special meaning today, as we remember the patron saint of The Church and of the family. Sprinkle a few breadcrumbs on top of each serving in honor of his work as a carpenter!
You need:
12 oz. dried lentils
3 garlic cloves, sliced
1/2 box of ditalini pasta
28 oz. can of tomato sauce
8c. water
salt and pepper to taste
In a large stock pot or dutch oven, sauce the garlic in some olive oil. Add the tomato sauce and simmer for 10 minutes. Add the lentils and water. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Add the ditalini and cook for an additional 10-12 minutes, or until ditalini is cooked al dente. Serve with a sprinkling of bread crumbs and Parmesan cheese.
*Note: for the full St. Joseph's day meal, saute fava beans in garlic, onions, and olive oil. Season with parsley, salt and pepper. Order the sfinge and the bread from a local bakery that specializes in Italian pastries.
You need:
12 oz. dried lentils
3 garlic cloves, sliced
1/2 box of ditalini pasta
28 oz. can of tomato sauce
8c. water
salt and pepper to taste
In a large stock pot or dutch oven, sauce the garlic in some olive oil. Add the tomato sauce and simmer for 10 minutes. Add the lentils and water. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Add the ditalini and cook for an additional 10-12 minutes, or until ditalini is cooked al dente. Serve with a sprinkling of bread crumbs and Parmesan cheese.
*Note: for the full St. Joseph's day meal, saute fava beans in garlic, onions, and olive oil. Season with parsley, salt and pepper. Order the sfinge and the bread from a local bakery that specializes in Italian pastries.
Slow Cooker Curry
In the last few years, we've become fans of mild curry dishes, but they often take a while on the stove-top, so they are often saved for weekends. However, when searching through The Family Dinner, I found a slow cooker version of a curried chicken dish, and I decided to check it out. It was ridiculously easy to make and a big hit at home. It was even a success at work - I split my leftovers with a colleague whose schedule didn't afford him a lunch period today. I changed a few of the directions, however, because I wanted to use organic meat without having to spend a fortune on a whole chicken or spend the time cutting it up. Enjoy!
You need:
1 small onion, cut into wedges
5 cloves of garlic, minced
1 tbsp. ginger, minced
2 tbsp. mild curry powder
1/2 cinnamon stick
14 oz. tomato sauce
1 lb. small, red potatoes, cut into quarters
3 lb. organic chicken pieces, bone in (I used thighs and drumsticks)
1 c. plain Greek yogurt
1 c. peas
In a small bowl, mix together the first six ingredients to make a sauce. Layer the potatoes in the bottom of your crockpot. Place the chicken pieces on top in a single layer, if possible. Pour the sauce on top. Cook, on low, for 8 hours. Fifteen minutes before the time is up, carefully remove the chicken pieces and debone. Discard the bones and return the chicken, along with the yogurt and the peas, into the pan and stir. Cook for an additional 15 minutes. Serve over rice.
You need:
1 small onion, cut into wedges
5 cloves of garlic, minced
1 tbsp. ginger, minced
2 tbsp. mild curry powder
1/2 cinnamon stick
14 oz. tomato sauce
1 lb. small, red potatoes, cut into quarters
3 lb. organic chicken pieces, bone in (I used thighs and drumsticks)
1 c. plain Greek yogurt
1 c. peas
In a small bowl, mix together the first six ingredients to make a sauce. Layer the potatoes in the bottom of your crockpot. Place the chicken pieces on top in a single layer, if possible. Pour the sauce on top. Cook, on low, for 8 hours. Fifteen minutes before the time is up, carefully remove the chicken pieces and debone. Discard the bones and return the chicken, along with the yogurt and the peas, into the pan and stir. Cook for an additional 15 minutes. Serve over rice.
Sunday, March 3, 2013
Sweet and Sour Chicken Bundles
A few months ago, I got excited when I read an article that was all about recipes that could be made, halved, frozen, and reheated for a later date. However, upon closer examination, they were all sauces and soups. Not that those things aren't great, but I'm often looking for fun recipes that make enough for a couple of meals and freeze well, so my "it's late and I'm exhausted" go-to meals aren't always pasta and a sauce.
This recipe was a great find. I can't remember from which magazine I cut it out, but I'm glad I saved it. I made a few adjustments due to recent allergies and wanting to use what I had on hand. If you're a working mom, or you won't be getting to your dinner prep until five or so, you might want to save the original prep date for a Saturday (like I did) and save the leftovers for a quick, weeknight meal. I used the Ziploc Perfect Portions to wrap each individually and to, hopefully, extend their freezer life.
You need:
1/2 c. chicken broth
2 tbsp. rice vinegar
2 tbsp. ketchup
1 tbsp. soy sauce
2 tsp. sesame oil
1 tbsp. sugar
2 tsp. cornstarch
1 tbsp. coconut oil
1 lb. chicken breast, cut into small cubes
1 green bell pepper, chopped
1 red bell pepper, chopped
2 scallions, thinly slices
2 cloves of garlic, minced
2 tsp. minced ginger
1 c. crushed pineapple
12 egg roll wrappers*
In a small bowl, whisk the first seven ingredients and set aside. Heat the coconut oil over medium heat in your wok or large skillet. Add chicken and cook, about 5 minutes, until no longer pink. Add peppers, garlic, scallions, and ginger. Cook for five minutes more. Add the sauce made from the first seven ingredients, bring to a boil, and reduce, about one minute more, until the sauce has thickened. Remove from heat. In the meantime, spray a muffin tin with non-stick spray, and center and press and egg roll wrapper into each well. Fill each with the chicken mixture. Fold over the corners and seal by brushing the top with a little water. Bake until golden, about 15 minutes. Allow to cool 5 minutes more before serving.
*Note, the egg roll wrappers I purchased came in a pack of 15. To prevent waste, and up the number of bundles in the process, I divided the mixture between 15 wrappers (using a second, 6-well muffin tin) and cooked for the same amount of time.
This recipe was a great find. I can't remember from which magazine I cut it out, but I'm glad I saved it. I made a few adjustments due to recent allergies and wanting to use what I had on hand. If you're a working mom, or you won't be getting to your dinner prep until five or so, you might want to save the original prep date for a Saturday (like I did) and save the leftovers for a quick, weeknight meal. I used the Ziploc Perfect Portions to wrap each individually and to, hopefully, extend their freezer life.
You need:
1/2 c. chicken broth
2 tbsp. rice vinegar
2 tbsp. ketchup
1 tbsp. soy sauce
2 tsp. sesame oil
1 tbsp. sugar
2 tsp. cornstarch
1 tbsp. coconut oil
1 lb. chicken breast, cut into small cubes
1 green bell pepper, chopped
1 red bell pepper, chopped
2 scallions, thinly slices
2 cloves of garlic, minced
2 tsp. minced ginger
1 c. crushed pineapple
12 egg roll wrappers*
In a small bowl, whisk the first seven ingredients and set aside. Heat the coconut oil over medium heat in your wok or large skillet. Add chicken and cook, about 5 minutes, until no longer pink. Add peppers, garlic, scallions, and ginger. Cook for five minutes more. Add the sauce made from the first seven ingredients, bring to a boil, and reduce, about one minute more, until the sauce has thickened. Remove from heat. In the meantime, spray a muffin tin with non-stick spray, and center and press and egg roll wrapper into each well. Fill each with the chicken mixture. Fold over the corners and seal by brushing the top with a little water. Bake until golden, about 15 minutes. Allow to cool 5 minutes more before serving.
*Note, the egg roll wrappers I purchased came in a pack of 15. To prevent waste, and up the number of bundles in the process, I divided the mixture between 15 wrappers (using a second, 6-well muffin tin) and cooked for the same amount of time.
Thursday, January 10, 2013
Pasta Fagioli
The running joke in our house, as I think I've mentioned before, is how ridiculous it is to spend money on a bowl of pasta fagioli in a restaurant. It's a peasant dish. However, I remember being pleasantly surprised when I joined some colleagues for lunch at the Olive Garden a few years ago and enjoying how different their version was.
I've recently started following A Busy Mom's Slow Cooker Adventures. I need more crock pot recipes. We are running about town at least two to three nights a week, not arriving back until just when dinner should be served, so I need something quick and ready made. And because I have such a debilitating allergy to salt preservatives (for example, MSG), ready made has to mean "ready in the crock pot. I found this pasta fagioli recipe on her site, and it was amazing. I agree that it makes A TON. We had some to freeze and some to pack up for lunches. The only thing I changed was the bouillon. I can't use it because of the allergy. However, I do use a gluten-free vegetarian bouillon powder in its place often. Oh, and I also used canned beans, because I didn't have the time to soak and drain the beans.
You need:
About 45 minutes before serving, add the pasta. Serve with a sprinkle of Parmesan cheese.
I've recently started following A Busy Mom's Slow Cooker Adventures. I need more crock pot recipes. We are running about town at least two to three nights a week, not arriving back until just when dinner should be served, so I need something quick and ready made. And because I have such a debilitating allergy to salt preservatives (for example, MSG), ready made has to mean "ready in the crock pot. I found this pasta fagioli recipe on her site, and it was amazing. I agree that it makes A TON. We had some to freeze and some to pack up for lunches. The only thing I changed was the bouillon. I can't use it because of the allergy. However, I do use a gluten-free vegetarian bouillon powder in its place often. Oh, and I also used canned beans, because I didn't have the time to soak and drain the beans.
You need:
4 cups beef broth or 4 bouillon cubes
3 (14.5 oz.) cans garlic and onion diced tomatos
2 cups water
1 (29 oz) can tomato sauce
3/4 cups dry Northern beans, soaked overnight, drained and rinsed
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1 1/2 cups chopped carrots
2 cups chopped zucchini, peeled too
1 red onion, chopped
1 1/2 cups pasta (I used ditalini)
Parmesan cheese for garnish
1 1/2 cups pasta (I used ditalini)
Parmesan cheese for garnish
Combine all ingredients, stir, and cook on LOW for 8-10 hours.
About 45 minutes before serving, add the pasta. Serve with a sprinkle of Parmesan cheese.
Wednesday, January 9, 2013
Spanish Chicken and Rice
I'm always looking for a Sunday dinner that makes extra so I have plenty of one-dish, warm and easy lunches for during the week. I'm also looking for ones that I don't mind eating at 9:55 in the morning, when I have my lunch period. This Sunday, M was at the fire hall for a meeting for over three hours, so not only did the recipe have to be made up primarily from things I already had at home, but it had to be put together with two kids running amok around me. This recipe, from an old issue of Real Simple magazine, took only 40 minutes from start to finish and was a hit with the A. I'm sure that C would have loved it, too, if he wasn't too busy being sick from the dreaded stomach virus that is running through his toddler class at school.
You need:
1 tbsp. olive oil
1 # boneless chicken breasts, cut into chunks
1 medium onion, sliced
1 bell pepper, sliced
2 cloves of garlic, chopped
1 c. dry white wine (or water)
1 28-oz. can of diced tomatoes, including liquid
1 c. rice
1 c. frozen peas
salt and pepper
Heat the oil in a large dutch oven. Season the chicken with salt and pepper. Cook chicken, about 2 minutes on each side, until golden brown. Add the onion and bell pepper, stirring often, until soft, about 5 minutes. Add the garlic and continue stirring, about one more minute. Add the wine, tomatoes, rice, 1/2 tsp. salt and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer, covered for 20 minutes. Stir in the peas and cook about two minutes more. Serve immediately.
You need:
1 tbsp. olive oil
1 # boneless chicken breasts, cut into chunks
1 medium onion, sliced
1 bell pepper, sliced
2 cloves of garlic, chopped
1 c. dry white wine (or water)
1 28-oz. can of diced tomatoes, including liquid
1 c. rice
1 c. frozen peas
salt and pepper
Heat the oil in a large dutch oven. Season the chicken with salt and pepper. Cook chicken, about 2 minutes on each side, until golden brown. Add the onion and bell pepper, stirring often, until soft, about 5 minutes. Add the garlic and continue stirring, about one more minute. Add the wine, tomatoes, rice, 1/2 tsp. salt and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer, covered for 20 minutes. Stir in the peas and cook about two minutes more. Serve immediately.
Pesto and Spinach Lasagne
I've been fairly successful with my new plan to eliminate food waste through better menu planning. This week was week two of the two-week cycle of meal planning, so over 75% of my ingredients had to be already in the fridge or in the pantry. Each month, Wegmans releases an issue in the Nature's Marketplace section of the store, a small magazine/newsletter of sorts that includes healthy living ideas and recipes. There was a great article about the variety of ways one can make a lasagne, other than your standard meat and pasta version, and all three were created with healthy living, lots of veggies, and short preparation in mind. A LOVES lasagne, but a standard lasagne is a cumbersome process. This one was significantly easier and took only 35 minutes of prep time. And because I had most of the ingredients in the pantry or the freezer, the only thing I had to purchase was the ricotta cheese. It was significantly lighter than a regular lasagne and much tastier! It was a hit!
You need:
2 c. part-skim ricotta cheese
1 egg
1 c. Parmesan cheese (plus extra for sprinkling)
2 small boxes of chopped, frozen spinach (thawed)
1 c. pesto*
1 box no-boil lasagne noodles
2 c. pasta sauce
Preheat the oven to 350 degrees. Mix together the ricotta and 1 c. Parmesan cheese. Add the egg. In a small bowl, blend the spinach (squeezed dry) and pesto. Spread the pasta sauce in a baking dish. Add a layer of noodles. Top with half of the cheese mixture. Top with half of the spinach mixture. Repeat. End with noodles and sauce. Sprinkle with Parmesan cheese and bake for 35 minutes.
* Pesto can be pricey to purchase ready-made. In the summer, homemade pasta is a breeze, but because herbs are also pricey in the winter, I stock up on Simply Organics pesto mixes. They are easy to prepare and allow me to add pesto to a variety of recipes at half the price.
You need:
2 c. part-skim ricotta cheese
1 egg
1 c. Parmesan cheese (plus extra for sprinkling)
2 small boxes of chopped, frozen spinach (thawed)
1 c. pesto*
1 box no-boil lasagne noodles
2 c. pasta sauce
Preheat the oven to 350 degrees. Mix together the ricotta and 1 c. Parmesan cheese. Add the egg. In a small bowl, blend the spinach (squeezed dry) and pesto. Spread the pasta sauce in a baking dish. Add a layer of noodles. Top with half of the cheese mixture. Top with half of the spinach mixture. Repeat. End with noodles and sauce. Sprinkle with Parmesan cheese and bake for 35 minutes.
* Pesto can be pricey to purchase ready-made. In the summer, homemade pasta is a breeze, but because herbs are also pricey in the winter, I stock up on Simply Organics pesto mixes. They are easy to prepare and allow me to add pesto to a variety of recipes at half the price.
Tuesday, January 1, 2013
Love in the Kitchen - Resolutions for 2013
For as long as we've been married, M and I have sat down during our lunch of lentil soup to write and share our resolutions. A and C join us as well, although C's resolutions so far have been ones we all work together in writing as we hope he, too, has a prosperous year filled with new challenges. This year, I've also decided to add a few resolutions here, to ensure an even more prosperous year in the belly - a year full of wonderful recipes and special memories. Here they are:
1. Eat more, waste less
I'm not talking about adding additional calories here. I'm taking about eliminating as much food waste as possible. The one downside to my love of cooking and trying new recipes is that I often pack my shopping cart full of exciting ingredients, but if I don't use them all up, they end up in the trash. When I think about the sheer amount of waste that I'm contributing to, I feel embarrassed, to say the very least. As a result, I'm going to plan out two full weeks (rather than just one) of menus to make sure that every herb, vegetable, and block of cheese is used to the fulled. If you don't pre-plan your meals already, I suggest you consider it, even if you only plan out the weekdays. I've been using this template from Real Simple magazine for years.
2. More meatless meals
I'm sure you've heard the idea that you should go meatless for at least one day a week. Not only is it healthier, but it's also more carbon footprint-friendly. It's time to make a conscious effort to find more fish and vegetarian recipes to ensure the kids are getting the protein and nutrients they need, the taste they'll enjoy, and reducing their carbon footprint along the way.
3. Love my crockpot
Our schedule has gotten a bit crazy. A has a pretty busy week of after school activities, and as a result, some nights are a struggle to get meals on the table. However, my list of crock pot recipes is few and far between, mostly because the recipes I seem to find remind me of the fat and calorie laden recipes of the 1950s, with little taste and boring ingredients. I recently stumbled upon this blog, and I plan on trying at least two of these recipes a week.
That's it for now. Let's see if I can do it!
1. Eat more, waste less
I'm not talking about adding additional calories here. I'm taking about eliminating as much food waste as possible. The one downside to my love of cooking and trying new recipes is that I often pack my shopping cart full of exciting ingredients, but if I don't use them all up, they end up in the trash. When I think about the sheer amount of waste that I'm contributing to, I feel embarrassed, to say the very least. As a result, I'm going to plan out two full weeks (rather than just one) of menus to make sure that every herb, vegetable, and block of cheese is used to the fulled. If you don't pre-plan your meals already, I suggest you consider it, even if you only plan out the weekdays. I've been using this template from Real Simple magazine for years.
2. More meatless meals
I'm sure you've heard the idea that you should go meatless for at least one day a week. Not only is it healthier, but it's also more carbon footprint-friendly. It's time to make a conscious effort to find more fish and vegetarian recipes to ensure the kids are getting the protein and nutrients they need, the taste they'll enjoy, and reducing their carbon footprint along the way.
3. Love my crockpot
Our schedule has gotten a bit crazy. A has a pretty busy week of after school activities, and as a result, some nights are a struggle to get meals on the table. However, my list of crock pot recipes is few and far between, mostly because the recipes I seem to find remind me of the fat and calorie laden recipes of the 1950s, with little taste and boring ingredients. I recently stumbled upon this blog, and I plan on trying at least two of these recipes a week.
That's it for now. Let's see if I can do it!
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