Lamb and Sweet Peppers

Lamb and Sweet Peppers

 

8 lamb rib or loin chops, cut 1 inch thick

Salt and black pepper

3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces

2 cloves garlic, minced

1 T. snipped fresh oregano

1 T. olive oil or cooking oil

1/4 C. sliced pitted green or ripe olives

 

Preheat broiler. Trim fat from meat. Place chops on the unheated rack of a broiler pan. Sprinkle with salt and black pepper. Broil meat 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degrees F), turning meat over after half of the broiling time. Season chops with salt and pepper. Transfer to a serving platter. Meanwhile, in a large skillet cook sweet peppers, garlic, and oregano in hot oil for 8 to 10 minutes or until sweet peppers are crisp-tender. Add olives. Cook and stir until heated through. Spoon over chops.

Mu Shu-Style Pork Roll-Ups

Mu Shu-Style Pork Roll-Ups

4 10-inch flour tortillas

1 tsp. toasted sesame oil

12 ounces lean boneless pork, cut into strips

2 C. loose-pack frozen stir-fry vegetables (any combination)

1/4 C. bottled plum or hoisin sauce

Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.) Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Spread each tortilla with 1 T. of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling.

Beef and Cabbage Wraps

Beef and Cabbage Wraps

 

8 8-inch flour tortillas

12 oz. lean ground beef

1/2 C. chopped onion (1 medium)

1 C. frozen whole kernel corn

1/2 to 2/3 C. bottled barbecue sauce

2 C. packaged shredded cabbage with carrot (coleslaw mix)

 

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 C. barbecue sauce. Cook and stir until heated through. To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 C. filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Basic Mayonnaise & Variations

Basic Mayonnaise & Variations

 

4 large egg yolks

1 teaspoon dry mustard

1½ cups vegetable oil (we used canola)

2 tablespoons lemon juice

salt + pepper to taste

 

Throw egg yolks and mustard into the bowl of a food processor. With the food processor running, very slowly pour a slow, steady stream of the vegetable oil into the egg yolks until the “mayo” forms. Add lemon juice and process just to combine. Season with salt and pepper. Makes about 2 cups of mayonnaise that will keep for about a week.

 

Variations on Basic Mayonnaise:

Put about 1 cup of basic mayonnaise back in the food processor, and for each of the variations below:

 

Garlic Basil Mayonnaise:

Throw a bunch of washed and dried fresh basil and 2 cloves of chopped garlic into the food processor with the basic mayonnaise, then process until the basil is chopped. We also though you could just stir prepared basil pesto into mayonnaise, but we didn’t feel like making pesto first.

 

Spicy Curry Mayonnaise:

Stir in about 1 teaspoon each of curry powder and sriracha hot sauce. Season with black pepper.

 

Lemon Caper Mayonnaise

Add grated zest and juice of 1 lemon and about 2 tablespoons capers into the food processor with the basic mayonnaise, then process until the capers are finely chopped.

Blackened Beef Stir-Fry

Blackened Beef Stir-Fry

 

12 ounces boneless beef top sirloin steak or top round steak

2-1/4 tsp. blackened seasoning for beef

2/3 C. water

2 T. tomato paste

2 tsp. cornstarch

1/2 tsp. instant beef bouillon granules

1 T. cooking oil

1 16-ounce package frozen stir-fry vegetables (any combination)

3 C. hot cooked rice

 

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 tsp. of the blackened seasoning; toss to coat well. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 tsp. blackened seasoning; set aside. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.

Lemony Alfredo-Style Fettuccini

Lemony Alfredo-Style Fettuccini

 

2 C. loose-pack frozen broccoli, green beans, pearl onions and red pepper (or California, oriental or Italian blend)

8 ounces dried spinach fettuccine or plain

2 ounces cream cheese, cut up

1/2 C. evaporated fat-free milk

1/4 C. grated parmesan cheese

1/2 tsp. finely shredded lemon peel

1/4 tsp. freshly ground black pepper

Dash ground nutmeg

 

Cook the mixed vegetables according to package directions, except omit any salt. drain and keep warm.

Cook the fettuccine according to package directions, except omit any oil or salt. drain fettuccine. return to pan. cover; keep warm. Add cooked vegetables, cream cheese, evaporated milk, parmesan cheese, lemon peel, pepper and nutmeg to pasta in pan. Heat through, tossing gently until cream cheese is melted and fettuccine is well coated. Serve immediately.

Sweet Beans and Noodles

Sweet Beans and Noodles

 

8oz. dried Linguine

1 ½ C. frozen shelled Edamame

1 C. shredded Carrot

10oz. container refrigerated Alfredo Sauce

2 tsp. snipped fresh Rosemary (or ½ tsp. dried)

 

Cook linguine according to package directions, adding soybeans and carrot in the last 10 minutes of cooking. Drain and return to pan. Add alfredo sauce and rosemary to noodle mixture in pan; toss to combine. Heat through and serve.

Tortellini Alfredo with Roasted Peppers

Tortellini Alfredo with Roasted Peppers

 

1 9-ounce package refrigerated meat- or cheese-filled tortellini

1 4-ounce jar roasted red sweet peppers

1/2 C. refrigerated light Alfredo sauce

1/2 C. shredded fresh basil

1/4 to 1/2 tsp. coarsely ground black pepper

 

Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

Cream (or not) of Artichoke Soup

Cream (or not) of Artichoke Soup

 

2 T. extra-virgin olive oil

4 onions (about 1-1/2 pounds), coarsely chopped

4 to 6 cloves of garlic, chopped

4 C. chicken stock, preferably homemade

1 15-ounce can garbanzo beans (chickpeas), drained & rinsed

2 14-ounce cans artichokes (packed in water), drained, rinsed & coarsely chopped

1 C. heavy cream (optional)

 

Heat olive oil in a large pot on medium heat, then add the onions. Stir to coat with oil, cover, and cook until onions are soft and starting to brown, stirring frequently, about 8 to 10 minutes. Make a space in the center of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, two minutes. Add the artichokes, garbanzo beans, and chicken stock. Bring to a boil, then simmer with the lid barely cracked for about 30 minutes. Purée with an immersion blender, or transfer in batches to a countertop blender and very carefully purée, then return to the pot. Stir in the cream if desired, let cook a few more minutes, then salt and pepper to taste. Serve plain or dressed up with whatever you like: a dollop of sour cream; chopped chives or parsley or scallions; some cheddar, jack, or Irish Shannon (my new favorite cheese); a sprinkling of crispy fried shallots; or a few big fat homemade croutons.

Lemon Chicken with Capers and Linguini

Lemon Chicken with Capers and Linguini

 

1 can of canned chicken (12.5 oz)

1/4 tsp. salt

1/8 tsp. pepper

1/4 C. white flour

1/4 C. olive oil

1 T. capers, drained

2 T. lemon juice

1/2 C. chicken broth

4 oz linguini

 

Cook linguini according to directions on package. Drain chicken and break it up into bite-size pieces without shredding it. Mix flour, salt and pepper in a bowl. Heat oil in a medium-sized skillet over medium-high heat. Coat the chicken in the flour mixture and brown it in your skillet, stirring often, until golden. Remove chicken from pan and keep warm. Add capers, lemon juice, and chicken broth to pan and heat until boiling. Let boil until sauce cooks down to about 1/4 cup. Add chicken back to pan and stir to coat. Serve over cooked linguini. Enjoy!

Creamy Cabbage

Creamy Cabbage

 

4 C. Shredded cabbage

1/2 C. Diced bacon

1 T. Flour

1/2 tsp. Salt

1/4 tsp. Paprika

1/8 tsp. Pepper

1 C. Milk

1 C. Soft bread crumbs

 

Preheat oven to 400°. Boil cabbage 7 minutes; drain and place in a 1 quart casserole.. Fry bacon; remove and drain all but 2 T. drippings. Stir in flour, salt and paprika; add milk slowly and cook until thickened. Pour sauce over cabbage, top with bread crumbs and sprinkle with bacon. Bake 15 minutes

Nell’s Fried Cabbage

Nell’s Fried Cabbage

1 head cabbage

8 to 16 ounces bacon

1/2 C. chopped onion

Garlic salt

Salt and pepper

Pimiento — optional

Dash Worcestershire sauce

Fry bacon. Add onion and chopped cabbage to the bacon drippings. Add a dash of Worcestershire sauce. Sprinkle with garlic salt generously. Add salt and pepper according to taste. Sprinkle with crumbled bacon and serve.

Ranch Chicken

Ranch Chicken

 

4 bone in chicken breast halves (preferably with skin)

1/2 c. Ranch dressing

1 c. Italian style breadcrumbs

1/2 c. grated parmesan (also grated Romano cheese is good)

Salt and pepper to taste

 

Marinade chicken in ranch overnight or at least four hours. Preheat oven to 450. Combine breadcrumbs, cheese, sage, and salt and pepper. Coat breasts in breading and place in a 9X13″ baking dish. Bake in oven covered for 20 minutes and then reduce heat to 350 and bake for 30 minutes. If you use boneless skinless breasts cook at 400 degrees for 20 minutes.

Orzo with Spinach and Tomatoes

Orzo with Spinach and Tomatoes

 

 

1 pound spinach, washed, dried, stems removed

1 pint grape or cherry tomatoes, halved

2 lemons, zested

1 1/2  C. orzo, cooked to al dente

1 T. extra-virgin olive oil, 1 turn of the bowl

24 basil leaves, torn or thinly sliced

Salt and pepper

 

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 T. extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

Butter Baked Cabbage

Butter Baked Cabbage

 

1 head Cabbage

½ Stick Butter (or more)

Salt and Pepper

 

Preheat a very hot oven. Bring a large pot of water or stock to a boil. Remove a minimal amount of the outer leaves and quarter the cabbage, leaving the core intact. Place quarters into pot and boil for 8 minutes or so. While this is going, melt some butter separately in a small saucepan. After the cabbage is done, drain well and take out a baking dish. Pour in a small amount of the melted butter to coat the bottom and then place the drained quarters cut side up in the dish. Pour over the remainder of the melted butter and season very well with salt and pepper. Transfer to the oven and bake for 25 minutes. The cabbage is very sweet and so the bottom and the upper parts should blacken and caramelize.

Asian Pork and Baby Peas

Asian Pork and Baby Peas

 

2 tsp. Vegetable oil

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices

2 clove garlic, crushed with press

1 package (10 ounces) frozen baby peas

3 T. reduced-sodium soy sauce

2 T. seasoned rice vinegar

1 T. fresh ginger, peeled and grated

1 T. mild molasses

1/4 tsp. crushed red pepper

 

In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.

Perfect Buttered Cabbage

Perfect Buttered Cabbage

 

Cabbage – 1, any size

Butter – 50g (2 oz)

Salt and freshly ground pepper

 

Bring a large pan of water to the boil. Cut the cabbage in quarters, wash well and remove the stems with a sharp knife. Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible. Remove the lid and let the cabbage cook gently until just tender and still a vibrant green. Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size, about 2.5 cm (1 inch) or so across. Return to the pan. Smother with at least 50g (2 oz) of butter, season and stir over a very low heat for 5 minutes. Serve piping hot.

Easy Pesto Salmon

Easy Pesto Salmon

 

2 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 teaspoon salt

3 garlic cloves, peeled

Cooking spray

2 (6-ounce) salmon fillets, skinned

2/3 cup hot cooked brown rice

 

Preheat oven to 400°. Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with rice.

Salmon Chowder

Salmon Chowder

 

3 tablespoons butter

3/4 cup chopped onion

1/2 cup chopped celery

1 teaspoon garlic powder

2 cups diced potatoes

2 carrots, diced

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried dill weed

2 (16 ounce) cans salmon

1 (12 fluid ounce) can evaporated milk

1 (15 ounce) can creamed corn

1/2 pound Cheddar cheese, shredded

 

Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

One-Pot Salmon with Snap Peas and Rice

One-Pot Salmon with Snap Peas and Rice

 

1 cup long-grain white rice

1 pound salmon fillet, skin removed

Kosher salt and pepper

4 ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tablespoons rice vinegar

1 tablespoon grated ginger

1 tablespoon dark brown sugar

 

Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve. Technique: You can adapt this one-pot cooking method to shrimp and scallops. (Add them with the peas, after the rice has cooked for about 15 minutes.) The key is covering the skillet, so everything steams together. If your pan doesn’t have a lid, use a baking sheet.

Curried Pumpkin Soup

Curried Pumpkin Soup

 

1 1/2 pound pumpkin

1 oz butter

1 onion

1 level tablespoon curry powder

1 oz flour

1 pint vegetable stock

1 dessert spoon tomato puree

1/2 pint milk or cream (I prefer cream)

Salt & pepper

 

Melt the butter and slowly cook the onions, add the curry powder and flour and cook for 1 minute stirring all the time. Then add the stock, add the pumpkin and cook for about 40 minutes until tender. Put the soup in a blender and blend until smooth, return the soup to the saucepan and add the milk or cream, add seasoning and serve when the soup has reheated.

Bulgur Wheat with Dried Cranberries

Bulgur Wheat with Dried Cranberries

1 C. water

1/2 C. dry bulgur wheat

1 1/2 T. chicken bouillon granules

1 tsp. butter

1/4 C. dried cranberries

 

Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.  Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

 

Yield:

Calories:

Fat:

Fiber:

Quick Beef and Rice

Quick Beef and Rice

 

1 pound ground beef or turkey

2 cups rice

1 package onion soup mix

4 cups water

1 15 oz. can cream of mushroom soup

 

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.  Options: You can leave out the cream of soup if you don’t have it or just make a simple white sauce. If you don’t have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Spinach Lentil Sauté

Spinach Lentil Sauté

1 C. lentils, sorted and rinsed
1 C. long grain rice
2 quarts water
1 C. onion, diced
2 tsp. garlic, chopped finely
1 T. olive oil
1 pound fresh mushrooms, washed and quartered
1 package (lO-oz) frozen chopped spinach, thawed and drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 C. grated Swiss cheese

Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Sauté onion and garlic in oil until softened, about 3 to 4 minutes. Stir in mushrooms, spinach, salt, pepper and cayenne. Sauté mixture until mushrooms are almost cooked through. Stir in reserved lentils; heat through. Remove from heat to a serving dish and sprinkle with cheese.

Carrot and Pasta Soup

Carrot and Pasta Soup

 

8 cups chicken broth

2 carrots, peeled and sliced thinly

3/4 cup small pasta (the smaller the better!)

1/2 tsp parsley

1/2 tsp marjoram

1/2 cup grated Parmesan

 

Put the sliced carrots in the chicken broth and bring to a boil. Turn the heat down and cover, simmering for 8 minutes. Add the pasta and cook uncovered until done (however long your pasta needs to cook). Stir in the herbs and the Parmesan. Serve with extra grated Parmesan at the table, if desired. (tag: frugal)

Braised Cherry Tomatoes and Roasted Shallots

Braised Cherry Tomatoes and Roasted Shallots

2 T. extra virgin olive oil

6 shallots, peeled and quartered

3 baskets cherry tomatoes, stemmed and washed

1 C. vegetable stock or chicken stock

1 T. sherry vinegar

Sea salt and cracked black pepper

 

Preheat oven 375°.  In a large ovenproof sauté pan heat olive oil until very hot. Add the shallots and cook over high heat until the shallots brown about 5 minutes. Add the tomatoes and vegetable stock and bring to a boil. Cover and place in the oven. Cook about 20 minutes until the tomatoes are tender. Remove from the oven and add the vinegar and season well with sea salt and black pepper. Serve warm.

Feeding Toddlers

Feeding Toddlers

First Finger Foods

 

Cheerrios

Diced Banana

Cooked, diced Sweet Potato

Avocado Cubes

 

Tofu Squares

Cubes of Whole Grain Bread, without crust

Diced Peaches or Pears

 

Small Cooked Pasta Shapes

Soft Chicken or Meats

Small squares of Grilled Cheese Sandwich

Plain (non honey) Graham Crackers

Hard Boiled Egg Yolk

 

 

Forbidden Toddler Foods

 

Whole Hot Dogs

Large Chunks of Meat, Cheese or Fruit

Whole Grapes

Hard, Gooey or Sticky Candy

Globs of Peanut Butter

Popcorn

Raw Vegetables

Braided Herb Bread

Braided Herb Bread

1 T. Salt

1 T. Rosemary

4 tsp. active dry yeast

7 C. All-purpose flour

2 1/2 C. Water

1 T. Butter

1 Egg, slightly beaten

 

In a large bowl, combine salt, rosemary, yeast and 2 1/2 cups flour. In 2 quart saucepan over low heat; heat water and butter until very warm (120 to 130 degrees F). Butter does NOT need to melt completely. With mixer at medium speed, gradually beat liquid into dry ingredients. Beat 2 minutes, scraping bowl occasionally. Add 1 cup flour or enough to make a thick batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 3 1/2 cups flour to make a soft, sticky dough.  Place in a greased bowl; cover with towel. Let dough rise in a warm place, away from draft, until doubled, about 1 1/2 hours.  Punch down dough and turn onto well floured surface. Knead until smooth and elastic, about 10 minutes. Divide into 6 equal pieces; roll each piece into an 18 inch rope. On one side of a large cookie sheet, braid 3 ropes. Repeat with remaining ropes. Cover with towel; let rise in a warm place until doubled, about 30 minutes.  Preheat oven to 450 degrees F. Brush tops of loaves with egg. bake 30 minutes or until loaves sound hollow when tapped with fingers. Remove to racks to cool.

Easy Bleu Cheese Dip

Easy Bleu Cheese Dip

1 C. each Mayonnaise & Sour Cream
1/4 C. Bleu Cheese
1 tsp. Red Wine Vinegar
Dash of Tabasco

Dash of Worcestershire

2 Garlic Cloves Crushed

1 to 2 tsp. fresh herbs finely chopped (chives, parsley, cilantro)

Mix all ingredients and chill.

Cranberry Dijon Pork Tenderloin

Cranberry Dijon Pork Tenderloin

1 or 2 cans whole cranberry sauce

4 T. lemon juice

4 T. Dijon Mustard

3 T. brown sugar

2 pork tenderloins

 

Combine cranberry sauce, lemon juice, Dijon mustard, and brown sugar in a bowl and whisk to blend. Place tenderloins in bottom of C slow cooker. Spoon or pour the cranberry mixture into the Crockot, covering the tenderloins. Cover Crock Pot and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.

 

Yield:

Calories:

Fat:

Fiber:

Bean and Pepper Chili

Bean and Pepper Chili

3 green bell peppers, chopped

1 large onion, chopped

1 zucchini, quartered and sliced 1/4-inch thick

1 (14 1/2-oz.) can crushed tomatoes

1 (10-oz.) can diced tomatoes

1 (15-oz.) can garbanzo beans

1 (15-oz.) can pinto beans

1 (15-oz.) can black beans

1 1/2 T. red chili powder

1 T. garlic powder

1 tsp. oregano leaves

1/2 tsp. cumin

 

Cut peppers in half; remove seeds and chop. Combine all ingredients into slow cooker. Cover; cook on Low for 8 hours or on High for 4 hours.

 

 

Yield:

Calories:

Fat:

Fiber:

Banana Coconut Muffins

Banana Coconut Muffins

 

1/2 C. butter

2 eggs

3 very ripe bananas, mashed together

1 tsp. vanilla

2 C. flour (up to 1/2 C. can be whole wheat flour)

1 tsp. salt

1 1/2 tsp. baking powder

3/4 C. sugar

1/2 C. chopped walnuts

1/2 C. grated coconut

 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Baby’s First Foods

Baby’s First Foods

Tips: Foods should be lump-free for kids 6+ months, should be slightly lumpy for kids 8+ months, and can be chunky for kids 10+ months. Remember to always talk to your pediatrician about what’s right for your Baby.

 

peas with mint

pears with ginger

cinnamon peach oatmeal

spinach nutmeg yams

cuban black beans

cheddar apple mini muffins

banana date mini muffins

 

Avocado Puree (can be served to kid 6+ mos)

 

1 ripe organic avocado

a little breast milk or formula (optional)

 

Mash about a quarter of the avocado with a fork until smooth. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  This food does not freeze well, so make a fresh batch at each meal–it takes seconds!

 

 

 

Roasted Sweet Potato Mash (can be served to kid 6+ mos)

 

3 large organic sweet potatoes

1/8 tsp ground organic cinnamon (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, and chop sweet potato in 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 1 hour until sweet potatoes are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cinnamon if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Mint Peas (can be served to kid 6+ mos)

 

1 10-oz bag frozen organic green peas

2 leaves fresh organic mint (optional)

a little breast milk or formula (optional)

 

Cook peas according to directions on package. Puree peas well with hand blender or in a blender or food processor until smooth. Blend in fresh mint if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Roasted Cardamom Pears (can be served to kid 6+ mos)

 

8 organic pears

1/8 tsp ground organic cardamom  (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, core, and chop pears into 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 20 minutes until pears are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cardamom if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Rice Cereal

 

1/4 c. rice powder (brown rice ground in blender or food processor)

1 cup water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired. Serve warm.

 

 

 

Oatmeal Cereal

 

1/4 c. of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor

3/4 c. water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired.  Serve warm.

 

 

 

Barley Cereal

 

1/4 c. ground barley (barley ground in blender or food processor)

1 cup water

 

Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly. Mix in formula or breast milk or juice and add fruits if desired. Serve warm

 

 

 

Rice Breakfast Pudding

 

 1/2 cup (Brown/or Jasmine) Rice (grind to barley size – don’t grind if serving to a Toddler )

2 cups water

1/4 cup apples sliced into small dices or slivers

1/4 cup raisins (optional)

1/8 cup brown sugar (optional)

2 tsp cinnamon

1/2 tsp ginger

 

Combine all of the above ingredients in a medium saucepan.  Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.  Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes. Keep a close watch to ensure that the consistency remains soupy but not pasty. . Stir frequently to stop sticking to the pot and add more milk or water if necessary.  Serve warm then transfer remaining portion to the fridge.

Baked Beans with Hamburger

Baked Beans with Hamburger

Baked Beans with Hamburger1 pound ground beef

2 (28-ounce) cans Bush’s Barbecue Baked Beans

1 (28-ounce) can Bush’s Bold and Spicy Baked Beans

1 bunch green onions

¾ C. brown sugar

1 tsp. barbecue sauce

1 tsp. mustard

Brown ground beef in skillet. Chop green onions. Combine all ingredients (cooked ground beef, baked beans, onions, brown sugar, barbecue sauce and mustard) in Crock-Pot or baking dish. Bake, covered, at 300 degrees for 2 hours or simmer in Crock-Pot for at least 3 hours.

 

Yield:

Calories:

Fat:

Fiber:

Hot and Sour Cabbage Soup

Hot and Sour Cabbage Soup

 

1 T. oil

1 small onion, minced

1 small cabbage, about the size of a grapefruit, cored and shredded

1 small can (about 6 tbs) tomato paste

7 1/4 C. water

1 package of tofu, baked w/ 1/4 C. tamari

1/4 C. tamari, low sodium

1/4 C. rice vinegar

4 tsp sugar

(or replace rice vinegar and sugar with 1/3 C. seasoned rice vinegar)

1/2 – 1 tsp hot red chili flakes

1/2 tsp salt

 

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Add tomato paste to water, mixing well. (You can mix the paste into a smaller quantity of the water, say 1 cup, if that’s easier.) Add tomato paste/water mix and cabbage to the pot and stir well. Add the tofu, tamari, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is tender.

 

Thai Red Curry Soup with Chicken and Vegetables

Thai Red Curry Soup with Chicken and Vegetables

 

2 T. corn oil

1 T. Thai red curry paste

12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

4 ounces green beans, cut into 1-inch lengths

2 small Japanese eggplants, cut into 1-inch pieces

3 C. canned low-salt chicken broth

3 C. canned unsweetened coconut milk

1 T. fish sauce (nam pla)

1/4 C. chopped fresh basil

 

Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

 

Impossible Pies – Savory

Impossible Pies – Savory

Impossible Pies - Savory¾ C. Bisquick
½ – 1 ½ C. Milk
2 Eggs

Fillings of choice – about 3 C. total

Grease a 9” pie pan. Layer in your filling ingredients. Mix bisquick, milk and eggs together. You can use milk plus another liquid as well, such as milk and stock, or mix in a little mustard, etc. It seems to be very forgiving in how much liquid to be added. You can season your “crust” with herbs and spices to match your filling choice if desired. Pour over filling. Bake at 400 degrees for 30-340 minutes, until knife inserted in center comes out clean.

Cheeseburger
Taco
Quesadilla
Chicken Pot Pie
Crab Cake
Chicken Cordon Bleu
Ham & Swiss
Barbecue Beef
Chicken & Broccoli
Vegetable
Chiles Rellenos
Sausage & Cheese Breakfast Bake

Pork Chops with Apples, Pears and Maple Syrup

Pork Chops with Apples, Pears and Maple Syrup

 

2 pork chops

1 T. olive oil

1 T. butter

Pinch red pepper flakes or more to taste

Juice of 1/2 a lemon

1/4 C. apple cider

1/2 small onion, chopped

1/4 C. maple syrup

1 apple, peeled, chopped

1 pear, peeled, chopped

1 clove garlic, minced

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh sage, finely chopped

Salt and pepper to taste

 

Preheat the oven to 350F. Season the pork chops with salt and pepper on both sides. Dredge each pork chop lightly in the flour. In an ovenproof skillet over medium-high heat, heat oil, butter and red pepper flakes. When the butter is melted, place the chops into the pan. Brown the pork chops on both sides for about 2 minutes per side. Remove the pork chops from the pan and keep warm. Deglaze the pan with the apple cider and lemon juice. Cook until the liquid has reduced by 1/2. Add the onions and cook for 1 minute. Add apple, pear, garlic and maple syrup. Cook for another minute. Add the herbs and season with salt and pepper to taste. Return the pork chops to the pan and put the whole pan into the oven to finish cooking. When the chops reach 145 degrees, remove the pan from the oven. Serve with pork chops with the apple-pear sauce spooned on top.

Porcini Mushroom Soup

Porcini Mushroom Soup

 

2 ounces of dried porcini mushrooms

1/3 C. extra virgin olive oil

3 shallots, chopped

1 T. fresh rosemary, finely chopped

1 1/2 pounds small new potatoes cut into 1/3-inch pieces

3 large cloves garlic, finely chopped

4 C. water

1 1/2 – 2 tsp. salt

Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

 

Soak the porcini mushrooms in 2 C. of hot water for about 15 minutes, or until they are soft. Set aside. Heat a splash of the olive oil in a large thick-bottomed pot, sauté the shallots for a couple of minutes, and then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 C. of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well; it’s important in a simple soup like this. Serve as is or topped with any number of the ingredients I listed up above.

Thai Coconut-Chili Clams and Mussels

Thai Coconut-Chili Clams and Mussels

1 lb. clams in shells, suitable for steaming

1 lb. mussels in shells

2 T. olive oil

1/2 C. minced shallots

1 1/2 T. minced ginger

1 T. minced garlic

1 can (13 1/2 oz.) coconut milk

1 C. dry white wine

1/3 C. Asian sweet chili sauce

2 T. lime juice

1/3 C. slivered fresh basil leaves

Salt

1/3 C. thinly sliced green onions

Lime wedges

 

Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don’t close when you tap their shells. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil.  Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste.  Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.