Crunchy Gold-FISH sticks

I've mentioned the Cook School cookbook before, but the best part about it is that the recipes start with those that can be made by wee ones as young as three. C has fallen in love with cooking (and eating, as his 35-pound frame gives away), and he picked this recipe out based solely on the picture. However, I gave it a little twist. We didn't have panko bread crumbs, and we had just enough Goldfish crackers to take their place. The original recipe also called for chicken, but our meat box hadn't come in yet and we were out of chicken breasts. Perfect fish sticks with little salt and even less junk. The only thing C couldn't do was put them into the oven. He was pleased as punch with his creation.

You need:

4 tilapia fillets
2 c. crushed Goldfish crackers
4 tbsp. tomato paste
1tsp. paprika
1 tbsp. olive or grapeseed oil
coarse sea salt

Preheat the oven to 350 degrees. Crush the Goldfish crackers by placing in a ziploc bag and letting your kids go gangbusters with the rolling pin. Add to a small bowl and mix with the paprika. In another bowl, add the tomato paste. Cut the fish into nuggets and coat with tomato paste and then dip into the cracker mixture. Place on a baking sheet and bake for 20 minutes. Serve with a yummy veg and some rice on the side.

Maple-glazed Pork with Apples

Our bi-monthly meat box came in from our neighborhood local foods market, and we were excited to see some delicious boneless pork chops. This week, A took advantage of those pork chops and the fact that we were celebrating and reading about Maple Weekend, so she found a great kid-friendly recipe to use up the last few apples at the bottom of the bin and some maple syrup for her second weekly meal contribution. Even C went wild for this dish. We served it with a little sauteed spinach and some roasted sweet potatoes on the side.

Amazingly delicious. And if you have a budding young cook in your kitchen, this is easy for him or her to take the lead in its creation.

You need:

1/3 c. maple syrup
1 tbsp. spicy brown mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs
4 boneless pork chops (or loin cutlets)
2 tsp. olive oil
1/2 c. apple cider*
2 medium apples

In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in a large ziploc bag, and add the pork. Seal the bag and shake it to coat the cutlets. Heat the oil in a large skillet over medium-high heat. Add the pork and cook for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy.

*a note on apple cider: it freezes REALLY well. We pick apples with our dearests every fall, and we always stock up on their amazing apple cider at the farm. I always save a few gallons and freeze in 2 c. servings in freezer bags. It makes an amazing addition to meals like this as well as homemade cookies and applesauce.

All-in-One Chicken

Our favorite local market moved from the next village over to our own small hamlet, making purchases on sustainable, local products easier than ever. Every other month, we get a box of mixed meats from local farms. Let me say this - you CAN taste the difference between grass-fed, pasture grown animals and those from commercial slaughterhouses. Lately, we've been on a chicken thigh kick. They have incredible flavor, and they can be used in almost anything that calls for chicken breasts (with twice the flavor at half the price.) C and A have also taken over our kitchen. They have gotten so very much into the cooking process that A now plans and leads two to three meals a week. Today, she helped me make an amazingly simple dish from her favorite cookbook, Cook School, which showcases recipes that kids can easily make (from ages 3-12).

You need:

1 c. pitted black olives
10 oz. roasted red peppers from a jar
2 springs fresh rosemary
2 tbsp. olive oil
14 oz. can chopped tomatoes
2 garlic cloves
6-8 chicken thighs
side of your choice (we had roasted potatoes)

Preheat the oven to 350 degrees. Drain the olives and peppers. Slice the peppers and add to a bowl. Add the olives, tomatoes, and olive oil. Using a garlic press, crush and press the garlic and add to a bowl. Add salt and pepper to taste. Mix gently. Place chicken thighs at the bottom of a baking dish. Top with olive and tomato mixture. Place rosemary sprigs on top. Bake for 45 minutes.

K-Craig's Chicken Riggies

My cousin K makes some seriously fine chicken riggie. In our hometown, there are entire contests over the best chicken riggies recipe. I don't know why she hasn't entered it into one, but I'm positive it would win.

I decided to try my hand at making them. They turned out great. And it made SO much that I was able to freeze half of the sauce and still take some to work for lunch.

You need:

3 chicken breast halves, cut into bite size pieces
1 stick of butter
1 onion, chopped roughly
3 cloves of garlic, minced
2 green bell peppers, chopped roughly
1 can black olives, sliced
8 oz. mushrooms, sliced
cherry peppers, sliced
1 28oz can crushed tomatoes
1 28oz can whole plum tomatoes
 1 lb, rigatoni, cooked according to package directions
1/2 pt. heavy cream

Melt the butter in the largest saucepan you have.  Saute the onion and garlic in the butter over medium-low heat until softened. Add the chicken. When the chicken is partially cooked, add the bell peppers. Once the chicken is cooked, add the crushed and plum tomatoes, breaking the plum tomatoes up gently with the back of your spatula. Add the olives, mushrooms, and cherry peppers. How many peppers depends on your heat preference. My kids are wimps. I used only two and some of the juice for flavor. You can always, as K recommends, split the sauce into two pans at this point, adding just a splash of juice for the kids and as many peppers you want in the other for the adults. Bring to a gentle boil and reduce to a simmer. Simmer for two hours. Add heavy cream. Freeze half (unless you are making this for a crowd - in which case you'll want to cook up some more macaroni) and serve the other half over your cooked rigatoni. Sprinkle with Parmesan cheese (if desired) and enjoy.

Ten minute Salsa Eggs

The original recipe which inspired this post was called "eggs in purgatory." But that doesn't make any sense to me at all. Here's my rendition:

You need:
eggs (however many per person)
2 c. salsa
1 can black beans, drained
cilantro, sour cream, avocado, and/or cheese (as toppings)
tortillas


Heat salsa and eggs in large pan until simmering. Drop eggs into the salsa. Cover and cook until eggs are cooked to your liking. Scoop onto tortillas. Top with delicious toppings of your choice.

Beef with Snow Peas

"So easy, I can make it!"

Or so says my husband. My husband is an incredible man. He is a caring and supportive partner, a terrific and patient father, and a hardworking and devoted citizen and volunteer firefighter.

But when the man tries to cook, bad, bad, bad things happen.

I chose this recipe for the Chinese New Year because it was showcased on an episode of The Pioneer Woman entitled "Sixteen Minute Meals." However, my hair appointment went over by 45 minutes, and so I sent M a message, pleading with him to start dinner.

When I got home, much closer to 6 pm that I had hoped, dinner was waiting on the table.

Yep, it's THAT easy.

You need:

1-1/2 # flank steak, sliced thin
 1/2 c. soy sauce 
3 tbsp sherry or red wine 
2 tbsp brown sugar 
2 tbsp cornstarch 
1 tbsp fresh ginger Peas, Ends
8 oz snow peas
5 scallions, chopped
3 tbsp olive or grapeseed oil 
long grain rice, cooked (as a side dish)

Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan. Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice.

Flourless Chocolate Cake

We were invited to a dinner party in December, and I made this amazing chocolate cake as my contribution to the evening. I was reminded by a very dear new friend today that I had neglected to add the recipe to the blog.

This is an incredible dessert. Make it. Enjoy it. Love it.

You need:

1 c. unsalted butter (save wrapper to grease pan)
1 lb bittersweet chocolate, coarsely chopped 
¼ cup chocolate, hazelnut, or coffee liqueur 
1½ tsp vanilla extract 
7 eggs (at room temperature) 
1 cup granulated sugar 
Confectioners' sugar
Fresh raspberries (optional)

Preheat oven to 350°F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment. In a large saucepan, simmer chocolate, unsalted butter, and liqueur. When mixture is melted and smooth, stir in vanilla extract. Set aside to cool. Beat eggs with granulated sugar on medium for 5 minutes or until fluffy. Gradually add eggs to chocolate mixture. Spoon batter into pan. Bake cake for about 1 hour or until a toothpick inserted into center comes out with a few crumbs attached. Cool for 1 hour in pan, then loosen springform and remove. When cool, sprinkle cake with confectioners' sugar. and top with fresh raspberries (if desired).  Store in refrigerator.