Eating Some Greens

Thanks to Kayli, I followed the links on her blog post
which led me to a delicious Tomato and Sausage Risotto adapted from Martha Stewart Everyday Living. Paul raved about it, and I liked it a lot. The kids didn't care for it, which is strange, and doesn't really make sense to me, since they like other similar dishes. Hit and miss with them, I tell you! It might have been the sausage I used. The two key ingredients, in my opinion, are the sausage and then the crusty bread that you serve as a side dish. If you get those two things right, this is superb!

Chicken & Sun Dried Tomato Salad

Made this yummy salad for a picnic today and wanted to share my secret.  Though, given the recipe's source, it's hardly a secret - I got it off the back of a packet of pasta.  Definitely an incentive to start looking at the back of packets.


Salad ingredients:
500g elbow pasta, cooked
2 cups shredded or chopped bbq chicken
100g rocket leaves
2/3 cup sun-dried tomatoes
4 spring onions, finely chopped
1 large ripe avocado, chopped

Dressing:
2/3 cup egg mayonnaise
2/3 cup sour cream
1 1/2 Tbsp seeded mustard
1/3 cup white wine mustard

Combine everything for the salad in a large bowl.

Mix dressing ingredients together then add to salad.

Best served immediately.

Garlic & Rosemary Chicken

For our women's end of year event at church this Friday, we have each been asked to bring a signature dish with copies of the recipe to contribute toward a cookbook - fun!  Here's one of my favourites, which can actually be made with any skin-on cut of chicken.  It leaves plenty of time in the middle to bathe the kids/check email/feed the baby and still produce a stress-free, flavourful dinner on the table with relatively little fuss.  I typically serve it with a combination dish of rice and spaghetti, and assorted seasonal vegetables.  My kids, for the record, love this dish and gobble it up everytime... need I say any more?

Garlic & Rosemary Chicken(serves 4)

8 chicken thigh cutlets
2 Tbsp plain flour
2 tsp sweet paprika
1 tsp cracked black pepper
1 Tbsp olive oil
4 cloves garlic, unpeeled
2 stalks fresh rosemary
1½ cups chicken stock
½ cup dry white wine

1.       Preheat oven to moderate.

2.       Toss chicken in combined flour, paprika and pepper; shake away excess flour mixture from chicken.

3.       Heat oil in large flameproof baking dish; cook chicken in batches, until browned all over.

4.       Return chicken to same dish with garlic, rosemary, stock and wine; bring to a boil.  Transfer dish to moderate oven; cook uncovered about 40 minutes or until chicken is tender and cooked through.

5.       Remove chicken from dish; cover to keep warm.  Cook pan juices in same dish over medium heat, uncovered, about 5 minutes or until sauce thickens slightly.  Divide chicken among serving plates, drizzle with sauce.  Serve with rice or pasta, and seasonal vegetables.

Curried Chicken & Zucchini Soup

1 Tbsp olive oil

1 medium brown onion, chopped finely

1 clove garlic, crushed

1 tsp curry powder

1/2 cup rice

340g chicken breast fillets, sliced thinly (though it's probably a bit under 340g, I usually use one chicken breast)

2 cups water

1 litre chicken stock (veg stock works well too)

4 medium zucchini grated coarsely (I usually use 1 zucchini and 2 carrots for some variety)

Melt oil in large saucepan, cook onion and garlic until softened.

Add curry powder; cook stirring until mixture is fragrant.

Add rice and chicken; cook stirring 2 minutes.

Add water and stock; bring to a boil. Simmer covered, 10 minutes.

Add zucchini; cook 5 minutes or until chicken is cooked through.


This recipe is from Jenny Martinez, so we can vouch for two different families that have enjoyed it! Obviously, measurements are in metric, so just adjust accordingly.

Poor Man's Enchiladas

We had left over Taco Soup (I've posted about that before). The question was, how to make something taste/feel a little different without wasting the food you already have in the fridge.

I also always wonder what to do with the small crunched up pieces of tortilla chips at the end of the bag that are too small to dip into the Guacamole. Well, this was a good meal that killed both of those birds with the same stone.

In the bottom of the Casserole Dish, I put a layer of a bunch of crushed up tortilla chips. You don't have to make them too fine, just crunch up the big chips a bit.

Then, I poured over the Taco Soup, which actually was more the consistency of chili and not soup.

Lastly, sprinkle with cheddar cheese, and bake in the oven at 350 degrees for about 20 min. until the cheese is melted. Voila! Tastes very similar to enchiladas, and you can garnish it up with sour cream, avocado, diced green onion, olives, etc.

Quinoa and Black Bean Chili

SO HEALTHY AND SO YUMMY! The toddler finished most of her bowl and gave it a "thumbs up." Then, she promptly started singing, "Where is Thumbkin?"

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Chicken Souiza Cornbread Bake

Chicken Souiza Cornbread Bake (from Allrecipes.com)

Paul loved it, and Sosi even ate a few bites (though I don't think she was a big fan of the Green Chiles). After reading the reviews online, I made a few changes. Sorry, no time for pictures, as this is probably one of the last big meals I will cook at this house. Everything is getting sold tomorrow!

• 1/2 cup margarine
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can cream-style corn
• 1/4 teaspoon salt
• 1/2 cup egg substitute I used 2 eggs
  
• 1 (8.5 ounce) package corn bread mix
• 
  
• 2 1/3 cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped I used 3/4 of about a 5 oz. can
  
• 1 (4 ounce) jar chopped mushrooms, drained Didn't use
  
• 1 1/2 cups nonfat sour cream Used 1/2 cup plus 1 can Cream of Chicken Soup
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package Monterey Jack cheese, shredded

1. Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
2. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. Bake the cornbread mixture for 10 minutes before adding the mixture from Step 3.
   
3. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Shout Out

A "Shout Out" for Jenny's post on Sausage & Veggie rolls. They are sooooo easy and you can literally use anything you have on hand. Great for a potluck or playdate. I just made a mixture in the food processor, and they turned out super yummy!

Cooked potatoes
1/4 of a bag of defrosted sweet potato fries
1/2 of a bag of defrosted turkey meatballs from TJ's
a few scoops of spaghetti sauce
1 egg
1 pkg. Puff Pastry

Pasta Presto

Before I added Pasta

I got the recipe for Pasta Presto on this blog, though mine didn't seem to turn out exactly like hers (I didn't use crumbled sausage - note to self!) It was easy, though it didn't get rave reviews from my toddler. I know JJ Mendiola wouldn't like it either, as it is very bell pepper-heavy.

1 package (16 ounces) penne pasta
2 teaspoon olive oil
4-5 cups (1/4 inch thick) sliced red/tri-color bell pepper (approx. 4 large bell peppers), each cut in half crosswise
1 teaspoon sea salt, divided
16 ounces Italian sausage (I should have used crumbled)
2 teaspoons dried oregano
2 garlic cloves, minced
1 cup (about 1, 5-6 oz small container) crumbled feta cheese
1 (15 oz can) black olives, sliced (or kalamata, if desired)
1/2 teaspoon black pepper

Cook the pasta according to the package directions. Undercooking is best, as it will continue cooking when you add to the other ingredients.

Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil. Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble. Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.

Crockpot Enchiladas

Luke Walker needed a picture, but this is the leftovers on the following day, and it doesn't make the enchiladas look all that appetizing, if you ask me.

In the Food Processor, I blended: wilted tomatoes that weren't good for salads anymore, but still useful for sauces, onion, garlic, cumin, chili powder, and salt. Then, I stirred this together with one can of Chicken Chili from TJ's I found in my cupboard, 1 c. sour cream, 1 can black beans, and 1 small can of sliced black olives.

In the Crockpot: First, I spread some of the chili mixture, then a layer of tortillas, then a layer of cheddar cheese. Continue with the alternating layers until you reach 3/4 of the way up the top of the Crockpot, and set the dial for 4 Hours High. When it seems hot and bubbly, and most of the liquid has absorbed, it's ready!!!

Sausage & Veggie Rolls

Ok, so this one is a bit Australian, but works really well with kids who are fussy on veggies. We usually serve sausage rolls as party food for kids' parties, but there's no reason to save them for special occasions. The sausage part is freezeable, so you can over-cater and enjoy a cooking-free evening sometime in the future (shucks!).

I don't believe I've seen these in the U.S., but who knows, they might be lurking somewhere, so apologies if this is the most obvious recipe ever. I enjoy making my own - basically so I know what's gone into them (the word sausage does not inspire confidence) but also because I can load them with veggies, something my three and a half year old is happy to eat when she can pretend they're not there.

The other great thing about them is that they require left over veggies that were tomorrow's trash candidates, making them pretty economical too. So here goes. (and sorry, the picture's not mine, I just thought it might clarify my rather lame description below).



Ingredients:

• About a pound of ground meat (beef, chicken, turkey, lamb)



• About 2 cups of whatever veggies you have in the fridge that can be grated/minced - sweet potato, garlic, zucchini (not too much or the rolls get soggy), butternut squash, carrot, potato, mushrooms...



• 1 onion



• 2 Tbsp tomato paste (ketchup also works in a pinch)



• 1/2 cup breadcrumbs



• about teaspoon or so of dried herbs - I usually use thyme, but oregano, rosemary, sage, whatever would work to give a little flavor.



• 1 egg



• a couple (3 usually works for me) of sheets of puff pastry, defrosted

Method:

1. Grate all the veggies as finely as possible; and grate or dice the onion as finely as possible. A food processor is a huge time (and knuckle) saver here.



2. Mix the veggies well with the meat, breadcrumbs, tomato paste and dried herbs.



3. Cut your puff pastry into half (it comes in squares here approx. 10x10 inches - I have no idea what size you get in the US, but you need a rectangle.



4. Roll the sausage mixture into logs the length of the long side of your rectangle. Place the log into the middle of the rectangle and wrap the pastry to enclose the sausage, then brush with lightly beaten egg. Cut sausage rolls into desired lengths.



5. Cook at about 400F (200C) on a tray lined with baking paper until golden brown, approx. 20-30 minutes. Serve while hot with tomato ketchup for dipping.

Freezing:
You can freeze these at the 'sausage' stage. I like to roll the sausages into logs so they're ready to defrost and pop into the pastry, but you could also freeze it as a big chunk and roll on defrosting. Seal in snaplock bags and store for up to 2 months in the freezer.


Variations:
I'm guessing you could also substitute starchy veggies for the meat for a vegetarian version, though I haven't tried it yet. You just need something to hold it all together.


You can also omit the pastry and just make little sausages, which is good for really little eaters, though it's a bit trickier to keep it all together while cooking.


If you're making these for guests or a party, sprinkle some sesame seeds, cumin seeds, or poppy seeds on top after brushing with egg and before baking.

Baked Ravioli Casserole

I'm continuing my theme of making dinners that have no correspondence to the weather outside at the time. Who wants to think something different up when you already have a certain plan in mind? Anyway, this is a Weight Watchers Recipe I found when cleaning out my files for our move, so if you buy all fat-free ingredients, it should be really low-cal. This is very reminiscent of lasagna, but a lot less work! It seems like a good dish to take to a family in need, since other kiddos should like it too!

1 pkg. cheese ravioli (really, any flavor would work nicely)
1 head chopped cauliflower
shredded mozzarella cheese
few tbsp. freshly grated Parmesan
1 jar marinara sauce

Of course, the actual recipe called for exact measurements of all of these things. But who are we kidding? a) I didn't have time to type them out, and b) I rarely cook that way! Also, the recipe called for sauteing diced tomatoes, olive oil, garlic, and spices to make the marinara sauce. For all of you who have that kind of time, be my guest!

Pre-heat oven to 400 degrees and spray a baking dish.

In a large pot, boil ravioli and cauliflower at same time, just until ravioli floats to the top, about 2 minutes. The Pasta will continue to cook when baked. Drain and set aside.

Put it back in your large pot, and toss in the Marinara to coat.

Transfer the mixture to the prepared baking dish. Sprinkle with cheeses and bake until the mozzarella is bubbly, about 20 min. Let stand 5 min. before serving.

(I separated it into 2 sm. baking dishes before baking, and we'll have one for dinner tonight, and one will go into the freezer for another time in the future.)

Minestrone Soup

It's not really appropriate for this warm weather, but we were due for a meatless meal and lots of veggies.

Minestrone Soup

1 clove garlic
1 diced onion
1 c. shredded carrots
2 c. shredded cabbage
2 c. chopped spinach

1/2 c. brown rice
1 can diced tomatoes
2 quarts broth (veggie, chicken, beef)
1 can kidney beans

salt/ pepper/ misc. spices like sage, parsley, etc.

You could saute the first five ingredients in olive oil in a big pot, and then add the rest of the ingredients, bring to a boil, and simmer for 30 min. - hour. Or, you could throw all of the raw ingredients in the Crockpot like I did, and voila! Four hours later, your dinner is ready!

You Probably Have All Of These Ingredients In Your Kitchen Right Now

I didn't know what to make for dinner tonight, and the sight of a can of tuna in the cabinet got the gears rolling. Good ol' Allrecipes.com fit the bill, and I had all the ingredients on hand.

Tuna Noodle Casserole

• 1 (8 ounce) package wide egg noodles (I used spaghetti instead)
  
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (optional)
• 1 cup milk
• 1 cup shredded sharp Cheddar cheese
• 1 (6 ounce) can tuna, drained
• 1 (15 ounce) can peas, drained (I didn't have these, so I added some green onions instead)
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. In a large pot of salted water, boil noodles until al dente. Drain well.
3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. Bake in preheated oven for 30 minutes.

Mushroom Chicken

A lady from my MOMS Club made this for us after Ben was born. It was soooo good that I asked for the recipe. I'm going to make it tonight for dinner. Here it goes:

Mushroom Chicken

Very easy: you need 2 or 3 large chicken breasts, 1 sliced onion, garlic (I buy ready pressed garlic from trader Joe's in a jar, very good) sliced crimini mushrooms from TJ's, olive oil, Worcestershire sauce, red wine or brown ale, a little flour to thicken the sauce.

Pound the chicken breast so you get thin chicken (like for chicken picatta.) and cut flattened breasts into halves. Salt and pepper each piece to taste. On a large skillet with a little oil, brown one side of the chicken so it looks nice and golden.

I the meantime on another large somewhat flat pan or casserole, heat some olive oil and cook the sliced onions till translucent, then add 2 teaspoons of the pressed garlic (or 2-3 mashed cloves) mix well so garlic doesn't burn, and when it all smells really good add the mushrooms and turn heat down a bit and cover to let the mushrooms wilt down. For moisture, Add 1 cup of chicken or beef stock but I've also used water when I am out of stock. Add 2 tablespoons of Worcestershire sauce and mix well. Cover and let simmer for a bit. Then transfer in your chicken which has been browned on one side ( I don't brown both sides so that one raw side will better absorb the juices while cooking in the sauce) and let it cook in the sauce until chicken is done (about 15 min or so)

The final step is to add the wine or beer and thicken the sauce with flour. I add one cup of red wine if I have left over wine from the night before, but If i don't and I don't feel like opening a new bottle, I use a 12 ounce bottle of brown or dark ale (from TJ's of course!). Pour the whole thing in and keep the heat medium high for about 5 minutes to let the alcohol evaporate. Then I take about 1/2 cup of liquid out the the pan and I add 1 tablespoon of white flour to the liquid and stir very well (a whisk works great) until you have no clumps and then you can add this flour mixture to the pan and try to mix it all over the pan and turn your heat to low and let it simmer for another 5 minutes or so and the sauce will thicken. Turn off and keep covered to stay warm until you serve. Serve over steaming white rice.

roast chicken

one of my "go-to" meals is a simple roast chicken. we have it at least 3 times a month. the meat is so versatile and i always save the carcass for stock. i have a feeling that all you mom's who read/write this blog already have this in your repertoire, but the question of this blog is "what are you making for dinner?" and this, dear reader, is what i'm making for dinner (or made for dinner).

ingredients:

1 fryer/roast organic, free-range whole chicken (3-4 pounds)

1 lemon

1 head of garlic

butter

olive oil

salt

pepper

red onions

yukon gold potatoes

instructions for chicken:

pre-heat oven to 415

wash and dry chicken thoroughly

salt and pepper inside and out of chicken

rub melted butter all over the outside of the chicken

stuff the cavity with lemon wedges and garlic

twine the legs together

instructions for onion/potatoes:

cut the veggies into wedges and scatter on the bottom of roasting pan

salt and pepper

coat and toss with olive oil

lay the twined chicken on top of the onion/potatoes. roast for an hour to hour/half (until juices are clear when you poke the thigh area with a knife). rest for 15 minutes. serve up!

Lunch Today

Lunch is always extra yummy after a morning trip to Trader Joe's. Have you seen the plastic tub of a bunch of pre-chopped veggies? There is one tub that is just celery, onion, and carrot. Not that one! There is another one with a bunch of veggies including broccoli, radish, etc. I threw a bunch of those in and stir-fried them up with two frozen cubes of basil & garlic, as well as sliced mushrooms, and a bit of Teriyaki sauce. I made just enough rice in the cooker for one person, and had a delicious lunch!

Taco Soup

This afternoon, I threw everything in the Crockpot:

1 can each: diced stewed tomatoes, corn, black, pinto, kidney, and garbanzo beans
diced onion, and some taco seasoning

Served with grated cheese, avocado, and fresh bread!

Tuscan Tomato Soup

This is Devanee's recipe, and sure is yummy. I had some blender issues last time I made the soup a few years back, so make sure you take the top small round plastic insert off of the lid to let the hot liquid breathe while you blend it, and cover with a towel.

Ingredients

2 tbsp. Extra-virgin olive oil

1 large onion, chopped

3 cloves garlic, chopped

3 pounds very ripe tomatoes, peeled, cored, seeded, and coarsely chopped - (I used 4 cans of diced stewed tomatoes)

4 cups chicken broth

3/4 cup lightly packed fresh basil leaves, coarsely chopped

Salt and pepper

6 slices crusty Italian bread (each about 3 inches wide, 5 inches long, and 1/2 inch thick)
Parmesan cheese

How to make Tuscan Tomato Soup

Heat 2 tablespoons oil in a 4- to 5-quart pan over medium heat.

Add onion and garlic and cook, stirring occasionally, until onion is golden.

Stir in tomatoes, then broth.

Bring mixture to a boil over high heat; reduce heat and simmer, uncovered, until tomatoes are very soft when pressed (about 20 minutes).

In a food processor or blender, whirl tomato mixture (a portion at a time, if necessary) just until coarsely pureed.

Stir in basil (or place in the bowl before serving); season to taste with salt and pepper.

While soup is cooking, place bread slices in a single layer on a baking sheet and broil about 4 inches below heat until golden brown on top (1 to 2 minutes).

Turn slices over, brush each well with oil, and broil until golden brown on other side (1 to 2 more minutes). - I didn't do this step.

Place one slice of toasted bread in the bottom of each of 6 wide, shallow soup bowls, and sprinkle with cheese.

Ladle soup over bread.

Omega 3's

We had Salmon (baked in the oven, with Balsamic Salad Dressing on it for the last 10 min.) and Quinoa cooked in chicken broth for dinner. Sosi loved it, and we had it again for leftovers for lunch.