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~
The
'I'll Show You Mine
If You'll Show Me Yours'
2nd Ever
J-M Family Blog Contest!!!
J-M Family Blog Contest!!!
In a series of posts I'm going to give you some of my tried and true quick/easy/healthy recipes for dinners that even young kids (well, at least K & O) love. It is only fair if you'll share too. So... I'll show you mine if you show me yours. Leave your recipe by posting it as a comment to this post. And please do participate people! Because seriously, if we're going to go down this recipe-giving-road, then this has got to start becoming more of a two-way street y'all!!!!!!!!!
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Winner will be chosen based on purely subjective judgement: simply--- we'll choose the recipe that we think our whole family will like the most. Recipe must be for a dinner that is quick, easy, and relatively healthy. There is nothing objective about this contest and we reserve the right to choose whichever the heck recipe we like best.
*****
Grand Prize is...
drumroll please...
Grand Prize is...
drumroll please...
a video, to be posted on our blog, of Kyle & Owen taste-testing the winning recipe!
(now that is worth playing for!!!)
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Contest ends at noon on April Fool's Day, 2009
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Contest ends at noon on April Fool's Day, 2009
(But this contest is, I assure you, no joke!)
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Latest blog meter stats tell us that at this point we have between 600-700 unique readers per day. Click on 'comments' to play folks! It is time to come out of the woodwork and contribute a great recipe to the blogosphere!
April 8: CLICK HERE FOR WINNER VIDEO!!!
Latest blog meter stats tell us that at this point we have between 600-700 unique readers per day. Click on 'comments' to play folks! It is time to come out of the woodwork and contribute a great recipe to the blogosphere!
April 8: CLICK HERE FOR WINNER VIDEO!!!
37 comments:
Zucchini Pasta
4-5 zucchini, thinly sliced
1 lb ziti or rigatoni
Juice from one lemon & some zest
Small carton of half and half
Nutmeg
Pepper
In a large frying pan gently fry the zucchini in the oil until translucent. As it is cooking, bring water to a boil and cook your pasta. After the zucchini is tender and nearly falling apart, transfer it to a blender or cuisinart. Puree the zucchini. Put the zucchini back into the frying pan and stir in the remaining ingredients. Simmer a few minutes.
Drain the pasta and blend with the zucchini sauce. Serve with the cheese the boys love best! Enjoy!
Erin
Chicken Taco Stew
2-3 chicken breasts
1 large can diced tomatoes
1 can black beans
1 small can green chilis
1 can corn
taco seasoning
Dump it all in a crock pot in the morning on low. 8-10 hours later you have a great stew. We eat it with a sprinkle of cheese and a dollop of sour cream. Easy, my Haitian kids love it.
Spinach lasagna rolls
Ingredients (I usually double since this freezes so well):
12 Whole-wheat lasagna noodles
1 tablespoon EVOO
3 cloves Garlic, crushed
1 14-ounce Package water-packed tofu, crumbled
3 cups Chopped spinach (I use more)
1/2 cup Shredded Parmesan cheese (I use more and your boys will probably want more!)
1/4 teaspoon Salt
Crushed red pepper to taste
1 25-ounce Jar marinara sauce
1/2 cup Shredded part-skim mozzarella cheese
1. Cook noodles according to package directions. Remove from hot water and put in a bowl with ice water (so you can touch the noodles to roll them up).
2. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 4 to 5 minutes. Transfer to a bowl; stir in Parmesan, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Preheat oven to 400.
4. Spread 1 cup of marinara sauce in the bottom of a rectangular casserole dish. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the filling right in the middle (leave an inch or so on each side, because it will expand out as you roll). Roll up and place the roll, seam-side down, in the dish. Repeat with the remaining noodles and filling. Spoon the remaining marinara sauce over the rolls.
5. Bake the rolls for 10 - 15 minutes, sprinkle with mozz, and serve.
I love the whole idea of getting the kiddlings into the cooking act. Plus I'm a fan of quick simple and little to clean up... so here's my bid.
Quesadilla's!
The tortilla you like is critical. Everyone has different tastes (I like Tex's) but if you get one you don't like it ruins the whole dish.
In a nonstick pan (or use a little spray if needed) lay the tortilla flat on Medium heat.
Add shredded cheese on top of tortilla.
Have kids toss on top the fillings they like inside (For a super super quick and easy meal you can get salad fixins from the salad bar to use..hint hint) (plus the cooked frozen chicken slices defrosted are a good addition too)
Cover the pan to make sure everything heats through. Add s little salsa(optional quacamole appearently a J-M fav) Then flip it in half (like an omlette)
Ta da. All food groups in one dish. You can get better quality by sauteing the meat veggies and spices. It does come out much better that way but takes longer and more pans.
For a side dish... cut up apple slices tossed with allspice, nutmeg and cinnamon (like apple pie). Kids LOVE 'EM!!
While on the recipe topic... could you please share your favorite quacamole recipe??!!!?? I can't stand the store bought stuff (icky gross)
Okay, here are two for you. Both courtesy of two of my bloggie friends who have kindly shared their faves with me, and have become family staples here. Since I know you appreciate really *good* food, I think you'll love these.
This one is not a weeknight dinner until you get the hang of it. First time it took me an hour, start to finish. But, oh...they are GOOD!!
mushroom, shallot, sweet corn and goat cheese quinoa cakes recipe
by jayme
*warning* I am not very good at actually following recipes... I tend to add random ingredients as I go, and I abhor measuring.... Also, you can substitute whatever sort of mushrooms you have on hand...
2 tbsp butter
1/4 lb oyster mushrooms, torn into small pieces
1/4 lb crimini muchrooms, sliced thin
1/2 cup sweet corn kernels
1 shallot, minced
4 roasted garlic cloves, minced
1 cup quinoa (pre-rinsing the quinoa helps improve the flavour)
1/2 cup white wine (something of a quality you'd drink)
2 cups vegetable stock
2 eggs
2-4 tablespoons flour (more as necessary to bind)
1/2 cup goat cheese
2 tbsp sage or parsley, rough chopped
salt and pepper to taste
grapeseed oil for frying the quinoa cakes.
Method:
Heat a saucepan over medium high heat and add the butter. Add the mushrooms and saute until golden brown (the longer you let them sit untouched, the better). Once the mushrooms have carmelized, add the corn and continue to cook 2-3 minutes. Then add the shallot and garlic and cook for another minute or so. Add the rinsed quinoa and toast to release the nutty flavour. Deglaze the pan with the white wine, and reduce until nearly dry. Then add the vegetable stock and bring to a boil. Reduce the heat to a simmer and cover the pan until the stock has been absorbed (about 15 minutes).
Spread the quinoa mixture on a sheet tray and allow it to cool. Once cool, place in a bowl and add the sage, parsley, goat cheese, eggs and flour. Add salt and pepper to taste. Mix well until the mixture can hold in patty form.
Form the quinoa mixture into small cakes and place onto a sheet tray. Refrigerate 30 minutes before frying. Heat a large saute pan over medium heat and add just enough grapeseed oil to coat the bottom of the pan. sautee the cakes on each side until the outsides are crispy and the insides are hot.
Yields 12 patties
The second one can be made in ~30 minutes. Definitely think this will be a winner with the boys (and adults!)...the lemon and aged parmesan!
Lemony Risotto by Mama Papaya
Going heavy on the last 4 ingredients, especially those last two only improves this one.
ingredients
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
preparation
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
I'd really love to see the boys munching on either of these two! Thanks for sharing all your favorites...I need more inspiration!
~Sarah
Heather,
I’m submitting this on Guy’s behalf partly because it’s delicious, but mainly because it uses things most people discard—sour milk and over ripe bananas. (We Americans toss about 14% of the food we buy into our garbage cans--not so great for the environment or our wallets.) I took liberties with the title.
Great Uncle Guy’s Yum Yum Sour Milk Banana Bread
1 ½ c. sugar
1 stick melted butter
½ c. sour milk
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp vanilla
2 eggs
2 c. flour
½ c. chopped walnuts
3 mashed very ripe bananas
Preheat oven to 350 degrees
Sift flour into a bowl and stir in baking soda, baking powder and salt. Put aside.
In a separate bowl, mix together sugar and butter. Add eggs and vanilla. beat well.
Cut up bananas and mix into sugar/butter/eggs batter. Beat well.
In a cup, add vinegar to milk to sour. Let stand a minute or two.
Add flour mixture to batter alternately with sour milk. Beat well.
Stir in walnuts.
Butter pan(s) and sprinkle on a little flour - shake around to coat pan bottom and sides with flour. Pour in batter. Pan should only be about 3/4 full.
Bake 1 hour at 350 degrees. Test with a toothpick - toothpick should come out clean, but don't over bake!
Let bread cool in pans inverted on a rack. (Actually, I don’t invert the pans because the top crust tends to stick to whatever you’ve inverted them onto -- I just let the bread cool in the pans top side up.)
This recipe is adapted from a Gourmet Magazine recipe of about 1967.
Gail
Healthy meals are not my forte, but a go to meal here is this - i have no idea where the original recipe came from, but we LOVE this dish:
4 boneless center cut pork chops (this recipe works well with chicken too)
1 jar organic salsa (the kind you eat with chips)
1 1/2 cups orange juice (the original recipe calls for marmalade, but I find it too strong)
salt and pepper to taste
1. season the pork with salt/pepper
2. in a ziploc bag mix the juice and salsa and throw in the pork chops
3. let marinate for a couple of hours
4. grill until done!
I usually serve it with cilantro rice, its a light summery dish.
Bon apetit!
Hi Heather and Braydon,
This is a new favorite in our house. If truth be known, our three-year old is still tentative about it, but Max and I love it. Owen and Kyle sound much more adventurous, so maybe they'll like it.
-Rachel
Grilled Tuna Salad
(serves 4 to 5)
2 pounds very fresh tuna steak, 1-inch thick
good olive oil
kosher salt
freshly ground black pepper
grated zest of 2 lines
6 tablespoons freshly squeezed lime juice (3 limes)
1 teaspoon wasabi powder
2 teaspoons soy sauce
10 dashes Tabasco sauce
2 firm, ripe Hass avocados, large-diced
1/2 red onion, thinly sliced
1/4 minced scallions, white and green parts (2 scallions)
1 to 2 tablespoons toasted sesame seeds
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Sear the tuna in a dry saute pan over high heat: heat the pan for 2 minutes, add the tuna steaks, and cook for 2 to 3 minutes on each side, until seared on the outside and raw inside. Allow to cool slightly and cut into large bite-size cubes.
For the dressing, in a small bowl, whisk together 1/4 cup of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, Tasbaco, 2 /12 teaspoons kosher salt, and 1/2 teaspoon pepper. Toss the avocadoes in the dressing and then arrage the avocados, tuna, and red onion on individual plates. Drizzle with more dressing and sprinkle with scallions and toasted sesame seeds. Serve at room temperature.
Love your blog!
I'm hoping that you publish your Chicken & Pasta in a Creamy Pesto Sauce recipe at some point -- please.
Here are two (is that cheating?) of mine for your consideration:
Wild Chicken Casserole
1 package (6 ounces) wild and white rice with seasonings
1 cup chicken broth
1 package (10 ounces) frozen French-style green beans, thawed and drained
2 cups chopped cooked and shredded chicken breast
1 can (10-3/4 ounces) cream of celery soup
½ cup mayonnaise
1 can (8 ounces) water chestnuts, drained and sliced
1 can (2.8 ounces) French-fried onions
1. In a medium-size saucepan, prepare rice mixture according to package directions, substituting 1 cup chicken broth for 1 cup of the required amount of water.
2. Preheat oven to 350o. In a large mixing bowl, combine all ingredients, except French-fried onions. Pour mixture into a lightly greased 12x8x2-inch baking dish. Bake 35 minutes.
3. Sprinkle onions on top and bake an additional 10 minutes, until hot and bubbly.
Grilled Cheese Sandwich Pie
1 egg
3/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup (4 oz) shredded Muenster cheese
Preheat oven to 425o.
Combine flour, salt, and pepper. Add egg and milk slowly to flour mixture. Stir in half the cheese. Pour into a well-greased 8- or 9-inch pie dish. Bake for 20 to 30 minutes, depending on the size of the dish. Do not over bake. Sprinkle with remaining cheese and bake just until cheese is melted, about 2 minutes.
Batter may be prepared ahead and refrigerated for an hour before baking.
Hi Guys! This is one of our favorite spring time things to eat-- A must try!
xoxo Lori, Shelli, & Zoe
Lettuce Wraps:
3 tablespoons oil
2 boneless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon garlic (minced)
4-5 leaves iceberg lettuce
Specaial Sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
1-2 teaspoon garlic & chile paste
Stir Fry Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4.Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce" and Enjoy!
OK, this is the one I fall back on when I'm starving for goodness but exhausted. So FAST, so easy, ONE POT, so delish.
TUNA AND OLIVE PASTA.
*Boil your pasta (I use wholemeal spaghetti)
*Drain.
*Dump in a can of tuna in springwater.....(Dolphin friendly, if you will) and a jar of drained , stuffed green olives.
*Salt and drizzle of olive oil (I use the leftover oil from jars of sundried tomatoes mmmm)
*Heat through a little so olives are warm.
*Just before serving,while still in pot - juice of one lemon and some fresh cracked pepper.
* Grated parmesan.
* Maybe a crusty loaf warmed up? (Sourdough, anyone? :)
And there you have it.
(Chili oil is also great. Throw a few dried chilis in a bottle of olive oil and stash in the cupboard. Tasty in two weeks and just keeps getting tastier)
Lovin' food week.
And kindly; for an Aussie, what is OVVO???
I forgot to add about the quasadillas that they can make great dishes for the "leftovers" that no one is fond of. Throw in a skillet with some salsa, spices and use that as your filling. ?? Again... I'm all about convenience...
We're vegetarians over here, so we tend to eat a lot of beans! This is one of our favorite quick meals. It can take as little as ten minutes!
Vegetarian Chili
One jar salsa
Half jar pasta sauce
2 cans Black Beans
2 cans Kidney Beans
Heat.
Eat.
That's it! It's really good and really fast! On nights when there is more time we'll add sauteed onions, or green peppers, spinach etc... whatever seems like it would be good. Some days we'll also add (veggie) beef crumbles, so you could probably add the meat version if interested. Oh, and sometimes we'll puree half of the beans to give it a different texture, but when in a hurry, just plain is great! Everyone who has ever had it thinks it's wonderful, even 2 year old twins!
Curry and The Kitchen Sink: All in One Pot Meal
30 minutes from start to finish.
1 package of Apple & Gouda Cheese Chicken Sausage by AmyLu
1-2 T. curry spice
4 T. olive oil
1 pint grape tomatoes (yellow and/or red) kept whole
1-2 red or yellow peppers sliced for saute
mushrooms, sliced thick
*any other veggies you have in the house
1 package whole wheat penne pasta - cooked
Warm the olive oil and curry in a very large saucepan. Slice the chicken sausage into bite sized pieces and add to the warmed oil and curry. Saute for about 3 minutes until the sausage is nicely curry "crusted." Add the rest of the cut/cubed vegetables one by one, from hardest to softest - saute as you go along. (Here is where the kitchen sink comes in - use what you have!). Consider the saute finished when the whole grape tomatoes are soft and tender on the tongue.
While sauteing, cook the whole wheat pasta al dente. Drain and set aside while the veggies and sausage are cooking.
When the veggies and sausage are tender (not mushy!) stir in the cooked pasta and mix well in the entire pan. The whole dish should have a nice orange hue from the curry.
Serve in large pasta bowls. Sometimes we top the dish with a little bit of fresh feta cheese or a bit of fresh grated parmesan cheese.
I made this one up! The sausage keeps super well in the freezer so this is our "go to" meal when stock is low and/or my houseful of teens and baby are hungry and I only have 30 minutes to cook. We like it with a lot of curry, so you can experiment with the taste. Also, sometimes I substitute other spices for the curry, although the curry is the hand's down winner (Penzey's Turkish spice with a pinch of Penzey's chipotle spice is great too!)
Finally, go organic on as many ingredients as you can for this recipe.
Here's one that's a hit in our family. I adapted it from a recipe in Cooking Light.
Pasta Jamba
(Makes 4-6 servings)
3 cups whole wheat penne pasta
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 15 oz. can black beans, rinsed and drained
1 14 oz can diced tomatoes with green chiles
3 oz turkey kielbasa (or in a pinch, low fat hot dogs)
1 T Penzey's southwest spice or a mix of chili powder and cumin to equal 1 Tablespoon.
1/2 cup light mexican/nacho or cheddar or monteray jack cheese
Cook the pasta according to package directions, omitting salt.
Spray a saute pan with olive oil cooking spray (or 1 T olive oil). Add the peppers and onions and soften for about three minutes. Add the spices and let saute for another minute.
Add the tomatoes, beans and kielbasa and let it simmer for about 10 minutes.
Mix with the hot pasta, sprinkle with the cheese and give it a stir just before serving.
I serve this with a salad and my homemade cornbread.
Hello, I have my ultimate easy recipe for you that is such a hit with my boys that they ask for it regularly. We have it as a family meal with baked spuds and Salad, have it in lunches the next day and always take it for our first night of camping!
Zucchini Slice
372g Grated Zucchini
1 onion finely chopped
3 rashers of bacon, chopped
1 cup grated tasty cheese
1 cup of self raising flour
1/2 cup of olive oil
5 eggs
seasoning to taste
Mix all ingredients togther, grease a slice tin, cook in moderate oven for 30-40 mins or until golden brown. Serve hot or cold!
As we grow our own Zuchs and have chooks this is a great home grown favourie! Growing our own food has really helped get the healthy eating message across to our boys, we try to make most things from scratch here at home so we know what is in our foods. Here in Australia we are fed food additives in processed foods that have been banned in europe and the US, some since the 50's. Until our food standads authorities are willing to protect us by banning these additives we will not buy these products. I have had to be very honest about this with my children as they see their peers eating these foods every day, it has been hard to teach them not to "preach" about dangerous additives but as they are aware of the concerns they are happy to avoid foods that they are unsure of. As my oldest son has ADHD diet has made a big difference to his difficulties, healthy eating is key to his success. Thanks for sharing all you tips, I look forward to trying some of your recipes!
I've never commented before but love your blog so much that I feel like I need to chip in!
I love this recipe because it's pretty healthy, quick, delicious, and makes a super easy lunch for the next day.
I don't have the exact recipe because I don't measure, but it can't really be messed up!.
Basic Ingredients:
Couscous (I use whole wheat)
Chicken Broth
Corn
Feta Cheese
Black or Kidney Beans
Cucumber
Green Onions
Lime Juice
Olive Oil
Cumin
Fresh Cilantro
Salt/Pepper to taste
1. Use the package as a guide, but I boil 2 cups of chicken broth, add the couscous, then take it off the heat and let sit for five minutes. If using frozen corn, I throw it in this pot, too.
2. In the meantime, chop cucumber, cilantro, and green onions. You can also add other veggies. Also, drain and rinse beans if using canned.
3. In a bowl, mix olive oil (about 3 tbsp.), lime juice (I use two limes), cumin (about 1 tsp.), and salt and pepper. Add the veggies and cilantro to this bowl and mix.
4. Add the veggie mix to the couscous and mix. Add feta (I usually use about 1/2 cup because I love cheese but a little feta goes a long way).
5. You can serve immediately or refrigerate. It only gets more delicious!
It's good by itself, on a salad, on tortilla chips, with warmed pita, etc.!
Oops. Forgot that you also add about 2 tbsp. vinegar (I use red wine but any would be good) to the dressing.
This is easy and delicious!!
TACO SOUP (make it in a large crock pot)
2 cans kidney beans
2 cans pinto beans
2 cans corn
1 can diced tomatoes
1 can tomatoes with chiles
1 packet of taco seasoning
1 packet ranch dressing mix
1 lb ground beef or turkey, browned
shredded cheese & sour cream
1. brown the meat
2. drain the fat
3. add meat to crock
4. sprinkle seasoning packets on top of meat
5. drain and rinse the beans & add
6. add ENTIRE contents of tomatoes and corn
7. stir
Cook in Crock on low for 8-10 hrs or on high for 4-5 hours
Stir well.
Serve with cheese and sour cream.
Enjoy!
(And if you don't have a Crock I highly suggest with your busy family life that you invest in one. I know you like to cook, but I am sure there will be days when you will appreciate coming home to an already cooked meal)
:-)
laura
ps. you have me on your blogroll but my URL changed about 8 months ago..
Funny! I was going to leave almost the exact recipe as the one above (i was reminded when I made it last night that it would be something you guys might like...quick, easy and healthy!), but instead of couscous I use Quinoa. So delicious and healthy. Good hot or cold!
Here a quick, yummy and relatively healthy recipe that is a big hit in my house.
Friday Night Turkey Sausage Heroes
-Italian turkey sausage
-frozen, sliced green/red peppers (trader joe's has tri colored frozen peppers)
- sliced garlic
- sliced onions (could use frozen onions if you're really in a hurry)
Sautee onions and garlic on low in a bit of olive oil. As onions brown a bit, add turkey sausage links and cook on medium until sausage are golden brown and cooked through. You may want to slice sausages in half length wise.
As sausages are cooking (abt 10 mins?) toast sandwich rolls or french or italian bread loaves in oven. Slice open rolls, and had sausage/pepper/onion mixture...and top with a bit of low-fat mozzarella and put back in oven for 2 mins or so until cheesey is yummy and melted on top.
All 4 food groups on a roll in under 30 mins!
This is awesome! So many yummy recipes! Here's one of our favorites:
[at some point years ago this was an actual recipe from somewhere -- I don't remember and now I just "wing it"]
Shrimp & Feta with Orzo
1 T chopped garlic (I always use more)
1 shallot, chopped
1 bunch green onions, cut into 1 inch sections
1 T olive oil
1 large can crushed tomatoes
1 lb. raw shrimp
1 container crumbled feta
salt, pepper, red pepper flakes to taste
Saute garlic, shallot and green onion for 2-3 minutes, pour in tomatoes and bring to low boil. I usually throw in the salt, pepper, red pepper at this point. Add shrimp and cook until opaque (3-4 minutes). Reduce heat to low (or even off) and stir in crumbled feta.
Serve over orzo. Some people like buttered orzo with this but we're not butter fans and the sauce is quite hearty enough!
I often add some red wine and/or fresh basil if I have it on hand.
We just had this last night and I'm enjoying leftovers for lunch!
Have fun with all these new recipes!
HCP
I got this from my friend Mary. I really like it and with the cheese and pasta it should be a hit with the kids. It's really easy too. :)
Creamy Orzo
1 pound orzo
2 tablespoons olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, juices drained
1 1/4 cups whipping cream
1 cup frozen peas thawed
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
(I don't see any reason why you can't substitute fresh for the frozen things.)
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook al dente, stirring often, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic and saute under tender, about 2 minutes.
Add the tomatoes and cook until they are tender, about 8 minutes.
Stir in the cream and peas. Add the orzo and toss to coat.
Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat.
Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency.
Season the orzo with salt and pepper, and serve.
Okay ...
you asked.
One package noodles of ANY shape ( mix it up - get crazy)
Boil water - dump noodles in.
Drain water.
Twist off top of "Valu Time Meat Flavored Red sauce" Poor onto noodles.
serve.
This cannot be duplicated everywhere ... prepare at your own risk.
Hi Johnson-McCormick Family,
Below is a recipe that I love from taste.com.au, I hope you guys love it too.
Regards;
Linda
ROAST TOMATO, FETA & PINE NUT RICE SALAD.
Ingredients (serves 8, as a side dish)
500g cherry tomatoes (I use grape tomatoes because I prefer the flavour, and they grow well in my garden)
1 red onion, cut into thin wedges
olive oil
2 garlic cloves
1 teaspoon sugar
1 1/2 cups long-grain rice
80g marinated feta cheese in olive oil
2/3 cup pine nuts, toasted
1/3 cup flat-leaf parsley, chopped
Method
Preheat oven to 200°C. Line a roasting pan with baking paper. Place tomatoes and onion into roasting pan. Drizzle/Spray with olive oil. Crush garlic over tomatoes and onion. Sprinkle with sugar, and salt and pepper. Toss well to coat. Roast for 20 minutes, or until tomatoes are tender but still hold their shape.
Meanwhile, cook rice by the absorption method, following packet directions. Set aside to cool to room temperature. Stir gently with a fork to separate grains.
Drain feta, reserving 2 tablespoons of oil. Crumble feta over rice. Add pine nuts, parsley, tomato and onion mixture, and salt and pepper to rice. Drizzle with reserved feta oil. Stir gently to combine. Serve at room temperature.
PS. Sometimes I add roasted capsicum (peppers),and/or blanched sugar snap or. snow peas if we are not having other vegetables with the dish
ENJOY :)
Chunky Tomato Basil Bisque Soup Recipe
•1/2 cup celery, chopped
•3/4 cup onion, chopped
•1/2 cup carrot, chopped
•2 garlic cloves, minced
•2 tablespoons butter
•2 tablespoons olive oil
•28 ounces Muir Glen diced tomato
•24 ounces v- 8 vegetable juice
•6 ounces Muir Glen tomato paste
•28 ounces Muir Glen crushed tomatoes
•16 ounces Muir Glen tomato
•16 ounces chicken broth
•kosher salt
•crushed pepper
•1 bay leaf
•1/2 teaspoon baking soda
•2-3 tablespoons fresh basil, snipped
•1 pint light cream, half-and-half cream or fat-free half-and-half
•2-3 ounces heavy cream (optional)
•4 ounces cream cheese
Directions
1.Saute the veggies in butter and olive oil combo until softened.
2.Add tomato ingredients, spices and baking soda.
3.Simmer for 3 to 6 hours. Adjust thickness with more chicken broth or tomatoes.
4.About 5-10 minutes before serving, add the cream and cream cheese.
This is probably not an entire dinner, but it's SO GOOD and SO HEALTHY. I make it and eat it for an entire week -- as a main dish for lunch and a side for dinner. Every single day of the week! You can also make a lot of 'spin-offs,' it's really good with jalepeno and mango, or pine nuts and pomegranate seeds. I also use parm instead of gorgonzola. I hate gorgonzola. Don't be deterred by the 75 minute cooking time, most of that is rice cooking. There's only about 10 minutes of prep. So, without further ado -- Emerald City Salad!
2 1/2 cups water or stock
1 tablespoon butter
1 teaspoon salt
1 cup wild rice (black grains, 1/2 inch long)
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic, minced
1/2 cup chopped fennel root
1/2 red or yellow pepper, diced
1/2 cup chopped red cabbage
1/2 cup chopped Italian parsley
5-7 leaves kale, collards, and/or chard (2 cups chopped)
salt and pepper to taste
1/2 cup crumbled Gorgonzola cheese
Bring water or stock to a boil. Add butter, 1/2 teaspoon salt, and rice. Bring to boil again, cover, lower heat, and simmer 60 minutes or more, until all water is absorbed. Combine lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt in a large salad bowl. Add fennel, red pepper, cabbage, and parsley. Remove the large stems from the leaves of the greens you've selected and roll up the leaves. Cut thin 1/4-inch strips off the end of the rolled up piece of greens. Pile greens atop other vegetables. Once rice is fully cooked, spread it like a blanket over the greens. When the rice has quit steaming, thoroughly toss all ingredients together. Season to taste; some extra salt and/or lemon may be required. Sprinkle cheese over the top.
Preparation time: 75 minutes
Servings: 6-8
Ok, you have shamed me out of lurker status! I am from Alabama, and I have been enjoying your blog for quite a while now and actually can’t even remember how I found it.
One of my husband’s and my favorite dinners is spicy pork chops and pasta.
Brown boneless pork chops in olive oil and garlic (I usually add 2-3 cloves of garlic, minced, after I turn the pork chops once to prevent it from burning).
After they have browned, add ½ cup soy sauce (I used reduced sodium), ½ cup cooking sherry, 3 tablespoons of brown sugar, and red pepper flakes to taste (obviously the more you add, the spicier it is). Cover and let it simmer until the pork chops are cooked through.
We serve it with angel hair pasta. The proper way to eat is it to put the pasta on your plate, ladle the sauce (it’s thin, but so delicious) on the pasta and then add the pork chop. We also like either crescent rolls or flaky layer rolls with this because they work really well for soaking up all the extra sauce.
Enjoy!
Wow all these recipes look delicious. Here's the easy go to recipe I make when I want something quick.
Riceandchickenandsalsaandbeans
-1 package saffron/yellow rice (I get the vigo kind that already has spices in it, but you could spice it separately)
-Chicken breasts or tenderloins cut into pieces
-jar of favorite salsa
-can black beans
Prepare the rice according to directions or however you like to make rice.
While rice is doing its thing, in skillet combine salsa and chicken and cook until chicken is done thoroughly. Add beans, heat and stir together.
Combine skillet mixture and rice (I usually just pour one container in to the other to cut down on dishes). Stir to mix it all up. Serve and devour!
I have also been shamed into putting a recipe on...especially since I plan on printing everyone else's yummy ideas to try in my house! Love your blog!!!
Here's a favorite easy meal at our house:
Bunzolas
Mix Together:
•½ cup mayo
•Dash of prepared mustard (1/4-1/2 tsp)
•2 Tb fine chopped onion (or minced onion spice)
•Salt/pepper to taste
•2 shakes Worcestershire sauce
Other ingredients:
•Hamburger buns or whole wheat bread slices
•Sliced ham (deli style)
•Grated Swiss cheese or Swiss cheese slices
•Poppy seeds
1.Spread sauce on the bottom of each hamburger bun or slice of bread. Top with sliced ham, Swiss cheese, and poppy seeds. Place the top of the bun/bread slice back on the sandwich.
2.Bake at 250 degrees for 30 minutes (or until warm)
Taco Soup
Ingredients:
* 1 pound ground beef, browned and drained
* 2 large yellow onions, diced and cooked with ground beef
* 7 cups water (or use beef broth and omit concentrate below)
* 1 can (about 15 ounces) corn kernels
* 2 - 3 cups potatoes, diced
* 7 oz. can of diced green chilis
* 1 pkg Taco seasoning
* 1 can (about 15 ounces) diced tomatoes
* 1 can condensed cheddar cheese soup
* 2 tbsp. beef broth concentrate such as “Better than Bouillon”
* 1 can (about 4 ounces) sliced black olives
Preparation:
In a large pot combine water, corn, and potatoes. Bring to a boil. Simmer 20 minutes. Add green chilis, taco seasoning, tomatoes, and cooked ground beef & onions. Simmer 15 minutes more. Add cheese soup, olives, and beef bouillon. Simmer 5 more minutes. Makes 10-12 two-cup servings. Prep time: 45-60 minutes.
I serve this with tortilla chips and salsa and sour cream
Oh, I love all the great recipes on here! Thanks so much!
Here's one of my favorite spring/summer salad recipes. The dressing freezes well making prep work a bit easier!
Almond-Crusted Goat Cheese Salad with Raspberry Dressing
2/3 cup frozen raspberries, thawed
1/2 cup sugar
1/4 cup red wine vinegar
2 tablespoons minced red onion
1 tablespoon dry mustard
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 cup olive oil
1 tablespoon poppy seeds
2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices
1 large egg
1 tablespoon water
1/2 cup all purpose flour
1/2 cup sliced almonds
2 teaspoons butter, melted
6 ounces mesclun mix (about 8 cups lightly packed)
preparation
Blend first 7 ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing; serve.
Oh, and a favorite fall/winter one, too!
Chicken and Andouille Sausage Ragu served over Campanelle Pasta with Parsley Butter
ingredients
9 chicken thighs with skin and bones (about 4 pounds), well trimmed
2 tablespoons olive oil
1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds
3 medium carrots, peeled, diced
2 large onions, chopped
1/2 cup chopped fresh marjoram (from about 2 large bunches)
6 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
1 cup dry white wine
2 14 1/2-ounce cans diced tomatoes in juice
2 cups low-salt chicken broth
Campanelle Pasta with Parsley Butter
preparation
Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.
Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.
Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.
Campanelle Pasta with Parsley Butter
Parsley butter
1 cup (packed) coarsely chopped fresh Italian parsley
2 teaspoons (packed) grated lemon peel
1 garlic clove, peeled
1/2 cup (1 stick) unsalted butter, room temperature
Pasta
1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta
preparation
For parsley butter:
Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
For pasta:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter ); toss to coat. Season to taste with salt and pepper.
Refried Beans
These can be used for anything and everything you would use refried beans for (over rice, with chips, with salsa, in enchiladas, burritos, eating straight with a spoon or on a chip, etc.)! They are so much yummier than canned and they are so easy to make. We double the recipe and freeze half.
2 T extra virgin olive oil for seating the onions
1/2 tsp cumin
1 med white onion, diced
1-2 jalapenos, diced
2-3 cloves garlic, minced
4 cans pinto beans (we use Joan of Arc chili beans, unrinsed)
1/2 juice of a lemon or lime (we use a splash of lime juice)
salt
cayenne pepper to taste
cheddar cheese to taste (we skip this part)
Heat oil, add cumin. Dice onions and add quickly after cumin because cumin burns easily. Sweat onion in oil until translucent on med-low to med heat. Add cayenne and garlic and cook another minute. Add jalapenos. Add cans of beans, one can at a time and mash with a potato masher (or other heavy tool) until desired consistency. Add lime juice (and cheese, if you want). YUM!
So I realize that this is too late to be in the contest, but I wanted to leave you one of our favorite recipes, anyway:
Chicken w/Almond Sauce
1 onion, chopped
3 Tbsp olive oil
1 C chicken broth
¼ C slivered almonds + additional for garnish
1 Tbsp apple cider vinegar
½ tsp sugar
¾ tsp cinnamon
1 tsp – 1 Tbsp chili powder (depending on how spicy you want it)
4 skinned, boneless chicken breast halves
2 C quinoa, cooked
Saute onion in olive oil until tender. Add remaining ingredients except chicken breasts and quinoa and simmer uncovered for about 10 minutes. Puree mixture in blender until smooth. Return the sauce to the skillet and coat each chicken breast with the sauce, placing them in a single layer in the skillet. Heat to boiling, reduce heat and simmer covered for about 30 minutes or until done. Serve chicken and sauce over quinoa. Garnish with additional almonds.
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