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!
Sunday, March 24, 2013
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.
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