Baked Quinoa with Spinach and Cheese

I think this was the first recipe I tried after joining the NCC; credit goes to Meredith for discovering it. It is so amazing that even my first attempt --- in which I neglected to cook the quinoa in advance and then had to scrape it out --- did not discourage me from making it again and again and again....

This is also the recipe in which we learned that DAN LIKES SPINACH! Turns out, his formative experience with spinach was a meal his mom made growing up --- where she cooked the spinach in vinegar and combined it with rubbery scallops. I can deal with the mushroom hate, but his refusal to eat spinach was wearing on me. Thankfully, we no longer have to avoid it :-)

Photo Credit: Andrew Scivani for The New York Times

INGREDIENTS

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 oz frozen (chopped) spinach, thawed
• For fresh spinach, see the original recipe.
• 3 cups COOKED quinoa (~1 cup uncooked)
• Cook according to package directions, but make sure to bring the water to a boil :-)
• 1/2 tsp salt
• 2 large eggs
• 3 ounces Gruyère cheese, grated (3/4 cup)
• 1/2 tsp dried sage
• 1 ounce Parmesan, grated (1/4 cup)
• Salt & pepper for seasoning

DIRECTIONS

1. Cook the quinoa according to package directions (~30 minutes).
2. Preheat the oven to 400F. Oil/spray a 2-quart gratin or baking dish (I use an 8x8).
3. Heat the skillet on medium with 1 Tbsp olive oil.
4. Add the onion and cook, stirring often, for ~5 minutes.
5. Add the garlic and cook, stirring, for ~1 min
6. Stir in the spinach and season with salt & pepper. Remove from the heat.
7. Beat the eggs in a bowl with 1/2 tsp salt. 
8. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and mix.
9. Scrape into the baking dish and sprinkle Parmesan on top.
10. Bake for 25 minutes and allow to stand 5 minutes before serving.

Recipe via The New York Times

Paprika Parsnip Fries

This makes two servings, but be prepared to eat them both. It's just that good. And OMG, so easy.



Ingredients

• 1 pound parsnips (about 4)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons paprika
• Salt and black pepper to taste
• Pesto sauce for dipping (optional)

Directions
Preheat the oven to 400 degrees F.
Wash and cut the ends off of your parsnips. Cut them into strips to make fries. Place them on a lined baking sheet and drizzle the oil over them. Season with the paprika, salt and pepper and toss to combine.
Bake for 20-25 minutes, until soft on the inside and slightly crispy on the outside.
Serve with pesto or your favorite dipping sauce.

Brussels Sprouts Grilled Cheese Sandwich

Another one of my favorites. This sandwich has a hearty flavor to it without being too heavy. Obviously, grilled cheese sandwiches are usually pretty easy to compose and same applies here. I imagine you carnivores could add some bacon to this, though it's delicious on its own. We used a mandolin instead of a grater for the brussels sprouts, which is gentler on the sprouts and I think made for a better texture. We served it with some tomato soup, of course! Enjoy!




Ingredients:

• 2 teaspoons olive oil
• 1/4 cup of red onion, thinly sliced
• 2/3 cup of thinly shredded brussels sprouts
• kosher salt
• 4 thick slices of sourdough bread
• 4 ounces of gouda (Heather suggests havarti or mozzarella possible substitutes)
• 2 tablespoons of olive oil or butter for frying

1. In a large nonstick pan add the 2 teaspoons of olive oil over medium-high heat. Add the red onion and sauté until soft, about 3 minutes. Add the brussels sprouts, sprinkle with kosher salt, then sauté for another 2 minutes. Remove from heat.
2. Construct your sandwiches with the gouda (of course, using MORE than suggested) and the brussels sprouts/onion mix.
3. Heat olive oil or butter in pan over medium-low heat. Add the sandwiches. Cook for about 5 minutes on each side, until the cheese has melted... you know? Until it's done.
4. Slice and enjoy!

Recipe courtesy of Heather Christo.

Hot and Sweet Sesame Tofu

Here's one of my favorite recipes I've made with my cooking buddy, so far. Super easy and quite delicious. It's great as a quick meal or a fun appetizer, if you're having guests over. There's a little bit of prep because you have to get the excess water out of the tofu, either with paper towels or by placing something heavy on it and let the water drain that way. We found extra firm tofu was the way to go and we doubled the sauce recipe (that was just our preference), except for the red pepper flakes because that made it too spicy the first time we tried it, which means we've definitely enjoyed this recipe more than once. This one is a winner, even if you don't like tofu, give fried tofu a chance.



Ingredients:

• 1 block of extra firm tofu
• 1/4 cup of cornflour or corn starch 
• pinch of salt
• 2 tbsp of white sesame seeds
• A small bunch of green onions (not entirely necessary, if you don't feel like buying them)
• 1/2 cup of oil, more or less, for shallow frying

for sauce:

• 3 tbsp of honey
• 1 tsp of soy sauce
• 1 tsp of vinegar 
• 2 tsp of red chili flakes
• 1 tsp of freshly grated ginger
• 1 tsp of freshly grated garlic
• 2 tsp of sesame oil (we added a bit of this when we were frying, as well)

1. Mix all the sauce ingredients together in a pan.
2. Simmer on low heat until it starts to bubble up a bit. Continue to simmer for 2-3 min, then turn off flame.
3. If your tofu came in packaged in water, drain the water completely with paper towels or a heavy plate. Cut into bite-sized cubes and dredge in cornflour until fully coated.
4. Heat oil in a deep pan and add tofu in small batches, making sure they don't overlap. Fry until light golden brown. Allow them to cool on kitchen or paper towels to absorb some of the oil.
5. Add fried tofu to large bowl, pour sauce on top and toss until coated
6. Top with sesame seeds and green onions.

Recipe courtesy of Honest Cooking (Nagalakshmi Viswanathan)

Beef Barley Soup

 I used Meredith's suggestion and used frozen hash browns. Could not have been easier and this was super delicious. I did the on the stove variety since, as Meredith said when she made it, the slow cooker way isn't all that much less work.

Yield: Serves 8

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base*
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup barley, rinsed

Instructions

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.
Slow cooker instructions:
8. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
9. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
10. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
11. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
12. Add the barley and simmer for another hour or so, until it is tender.

Notes

*I suggest Better than Bullion Beef Base.

The simmer times on this soup are pretty rough. I let mine simmer all morning because I was feeling a lazy-soup-day. The best kind of day for October.

If your meat is not marbled well, you might want to add a bit of worcestershire sauce toward the end, to boost the flavor.

Lemony Orgo Vegetable Salad with Chicken

I made this for my dinner tonight. I've only had a few bites, but it's delicious. I used asparagus and tomatoes in place of the cucumber and red pepper. And I used a splash more olive oil and almost twice the honey because it tasted a bit too lemony first time through.

Lemony Orzo Veggie Salad with Chicken
Ingredients

• 3/4 cup uncooked orzo
• 1/4 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• 1 cup shredded skinless, boneless rotisserie chicken breast
• 1/2 cup diced English cucumber
• 1/2 cup pre-chopped red bell pepper
• 1/3 cup thinly sliced green onions
• 1 tablespoon chopped fresh dill
• 1/2 cup (2 ounces) crumbled goat cheese

Directions
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
Nutrition Information
Serves: 4 |  Serving Size: 1 1/4 cups
Per serving: Calories: 281; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 26mg; Sodium: 301mg; Carbohydrate: 35g; Dietary Fiber: 2g; Sugar: 4g; Protein: 16g
Nutrition Bonus: Potassium: 82mg; Iron: 11%; Vitamin A: 18%; Vitamin C: 56%; Calcium: 3%

Broccoli and Cheese Stromboli

The cooking with my kid blog... I very rarely actually do these recipes with either of my kids but, regardless, I do find the simplicity of the recipes very appealing! Here was another of her simple but tasty treats. It's basically a pizza that is rolled into a log before you cook it. Interestingly, I enjoyed this more as a reheated dish than I did when it was straight out of the oven. Straight out of the oven the cheese is too melty and so it oozes out the side when you cut it up. If you let it cool completely first and then cut it up and microwave it, the cheese stays (more) in place and allows you to eat this like a sandwich. Max loved it... Stella was dubious but ate about 1/3-1/2 of what I served her. As with any pizza-like recipe you could easily change the "toppings" (or filings, in this case) but this is one of those great ways to sneak some green veggies in to whomever you are serving.

Ingredients:

• 1 package pre-made pizza dough (we used whole wheat)
• 2 cups broccoli florets (blanched and chopped)
• 1 cup good marinara sauce
• 2 tablespoons ricotta cheese
• 1 teaspoon oregano
• 1 1/2 cups part skim mozzarella
• Grated Parmesan for sprinkling
• 1 egg
• 1 tablespoon water

Instructions:

1. Preheat the oven to 400 degrees. 
2. In a small bowl mix together ricotta, sauce and oregano. 
3. Roll out pizza dough on a floured surface into a rectangle. Spread sauce mixture evenly on dough leaving room on the sides for crimping. Top with broccoli and mozzarella. Sprinkle the top with some Parmesan. 
4. Starting at one end roll the dough up and crimp the edges to seal. Transfer to a greased cookie sheet. 
5. Crack egg into a small bowl, add water to egg and whisk to form egg wash. Brush the top of the dough with egg wash and poke a few holes to let steam out. 
6. Cook for 20 to 30 minutes or until crust is well cooked and golden brown. Be sure to let it cook until it’s good and crusty – otherwise the inside will be too doughy. Let sit for 5 minutes before slicing. 
7. Serve with extra marinara for dipping. Makes approximately 8 slices.

Recipe and photo courtesy of cookingwithmykid.com

Teriyaki Tilapia

Ingredients

• 1 cup brown rice
• 4 6-ounce tilapia fillets
• 1/4 cup teriyaki sauce
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 2 scallions, thinly sliced
• 1 tablespoon fresh lime juice
• 1 teaspoon crushed red pepper

Directions

1. Cook the rice according to the package directions.
2. Heat broiler. Place the tilapia on a baking sheet lined with foil and broil, basting occasionally with the teriyaki sauce, until cooked through, 7 to 9 minutes. Break into pieces.
3. Meanwhile, in a small bowl, combine the cilantro, mint, scallions, and lime juice. Serve the tilapia over the rice and top with the herb salad and crushed red pepper. 

Photo and recipe from realsimple.com

Kale-Apple Smoothie

This was one of those... I have three things  that I need to use up before they go bad. Let's see if I can find a recipe that uses all of them. It's nothing special but, it being St. Patrick's Day and all, it felt like the right day to post this.
 
Ingredients

• 3/4 cup chopped kale, ribs and thick stems removed
• 1 small stalk celery, chopped
• 1/2 banana
• 1/2 cup apple juice
• 1/2 cup ice
• 1 tablespoon
• fresh lemon juice

Directions

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy. 

Photo and recipe from realsimple.com

Fully Loaded Baked Potato Soup

 

A couple of years ago, after Stella was born, I was getting ready to go back to work and Amanda was just about to give birth to Ethan. The two of us got together for an all day cooking marathon. We cooked 9 different recipes to freeze in order to prepare us for the next, even busier, phases of our lives. This was one of the recipes that Amanda brought to the marathon. She added in some cubed ham steak, probably when you add the milk to make sure the ham got properly warmed up. A delicious comfort food and one of my favorite soups of all time. I don't usually have a lot of luck with the kids and soups, but I'm pretty sure they would gobble this up. Hmmm, this may have to make it into next week's meal plan.

 

Ingredients

• 4 large baking potatoes (Idaho or russet)
• 12 slices thick-cut applewood smoked bacon
• 1/2 cup all-purpose flour
• 6 cups 2 percent low-fat milk, heated
• 5 ounces sharp Cheddar, grated
• Kosher salt and freshly ground black pepper
• 4 ounces sour cream
• 3 tablespoons finely chopped fresh chives

Directions

1. Preheat the oven to 350 degrees F.
2. Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
3. Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
4. Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
5. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
6. Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
7. Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Recipe from foodnetwork.com

Photo from communitytable.com

ngredients:
1 tablespoon olive oil
1 cup pre-chopped onion
1 cup pre chopped celery
2 cloves crushed garlic
2  32oz boxes of chicken broth
1 teaspoon dried basil
½ bag of baby carrots
1 precooked rotisserie chicken
premade biscuits in the tube
¼ cup flour
½ cup frozen corn
½ cup frozen peas
2 teaspoons dried parsley
Heat oil over medium heat in large pot. Add onions and celery and cook until soft. Add garlic and cook for 1 minute. Add 2 boxes of chicken broth, carrots and basil. Boil for 15 minutes. Meanwhile open the tube of biscuits and tear each one into 3-4 pieces and drop into a bag with ¼ cup of flour. Be sure to cover each piece with flour. Add to the broth and boil for 10 minutes. Debone the chicken and add to the pot along with the frozen corn and peas. Cook for another 5 minutes, add parsley and salt and pepper to taste. Serves 4 with plenty of leftovers.
- See more at: http://www.cookingwithmykid.com/dinner/mackis-famous-chicken-dumplings/#sthash.RwOj5ebK.dpuf

ngredients:
1 tablespoon olive oil
1 cup pre-chopped onion
1 cup pre chopped celery
2 cloves crushed garlic
2  32oz boxes of chicken broth
1 teaspoon dried basil
½ bag of baby carrots
1 precooked rotisserie chicken
premade biscuits in the tube
¼ cup flour
½ cup frozen corn
½ cup frozen peas
2 teaspoons dried parsley
Heat oil over medium heat in large pot. Add onions and celery and cook until soft. Add garlic and cook for 1 minute. Add 2 boxes of chicken broth, carrots and basil. Boil for 15 minutes. Meanwhile open the tube of biscuits and tear each one into 3-4 pieces and drop into a bag with ¼ cup of flour. Be sure to cover each piece with flour. Add to the broth and boil for 10 minutes. Debone the chicken and add to the pot along with the frozen corn and peas. Cook for another 5 minutes, add parsley and salt and pepper to taste. Serves 4 with plenty of leftovers.
- See more at: http://www.cookingwithmykid.com/dinner/mackis-famous-chicken-dumplings/#sthash.RwOj5ebK.dpuf

Pinto Bean Chili with Corn and Winter Squash

 
Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups)
• 3 cups cooked pinto beans
• 1 1/2 cups water
• 1 cup frozen whole-kernel corn
• 1 teaspoon salt
• 1 (14.5-ounce) can crushed tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undraine
• 3 ounces crumbled queso fresco (about 3/4 cup)
• 6 lime wedges

Preparation

1. Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.
2. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges. 

Photo and recipe from myrecipes.com

1.  

Slow Cooker Garlic Sweet Potato Mash

Ingredients:

• 2 lbs (4 medium) sweet potatoes, peeled & cubed into 1-inch pieces
• 1 tbsp butter
• 3 cloves garlic, crushed
• 1/2 cup 1% milk
• 2 tbsp light sour cream
• salt and fresh cracked ground pepper, to taste

Directions:

1. Place the sweet potatoes in the slow cooker and add just enough water to cover them. Add salt to the water, then cover and set the slow cooker to 4 hours on LOW.
2. Just before the potatoes are ready, melt the butter in a small saute pan and sauté garlic until lightly golden. Drain the potatoes in a colander and return them to the slow cooker. 
3. Pour the garlic butter over them, add milk and sour cream and mash until smooth and creamy. Adjust salt and pepper to taste and keep the slow cooker set to warm until ready to eat or up to 2 hours.

Recipe and photo from skinnytaste.com

Raisin and Oat Scones

Ingredients

• 3/4 cup all-purpose flour, (spooned and leveled)
• 3/4 cup whole-wheat flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 tablespoons packed dark-brown sugar
• 1/2 cup rolled oats (not quick-cooking)
• 1/2 cup raisins or dried cherries
• 2 teaspoons fennel seed (optional)
• 3 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup buttermilk

Directions

1. Preheat oven to 400 degrees. 
2. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. 
3. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. 
4. Stir until batter is evenly moistened (do not overmix). 
5. Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. 
6. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Cook's Note
Store scones in an airtight container, up to 1 day.

Slow-Cooker Harvest Chicken & Potatoes

 
Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces small new potatoes, scrubbed and halved
• 2 cups baby carrots, cut into thirds
• 2 celery stalks, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 4 ounce can sliced mushrooms, drained
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 cup low-sodium chicken broth
• 1 tablespoon unsalted butter, softened

Directions

1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1 more hour or until thickened. 

Photo and recipe from recipe.com

Carrot Couscous

 
This recipe is a bit bland but can be easily spiced up with some salt, white pepper or whatever your spice of choice is. The real draw of this dish is the visual presentation. It is a nearly neon orange couscous with bright green chives sprinkled across the top. It could also easily be modified to include some cooked carrots or any number of ingredients.

Ingredients

• 2/3 cup carrot juice
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup uncooked couscous
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh chives

Preparation

1. Bring first 4 ingredients to a simmer over medium-high heat; gradually stir in couscous. 
2. Remove from heat; cover and let stand 5 minutes. 
3. Drizzle with oil; fluff with a fork. 
4. Sprinkle with chives; toss to combine. 

Recipe from cookinglight.com; photo from veganchronicle.blogspot.com

Fried Pickles

INGREDIENTS

• canola oil
• 16 ounces sliced dill pickles
• 1/3 cup mayonnaise (or plain yogurt)
• 1 egg
• 1 cup flour
• 1/4 cup cornstarch

Coating

• 2 cups panko bread crumbs
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper

DIRECTIONS

1. Heat 1” oil in a large skillet over medium high heat.
2. Drain pickles reserving 3/4 cup juice.
3. Place pickles in between paper towels and press out extra juice.
4. In a medium bowl, combine pickle juice, yogurt, egg, flour, and cornstarch.
5. In a separate bowl, combine coating ingredients.
6. Place as many pickles as will comfortably fit in the bowl of batter. Toss.
7. Then place a couple at a time in coating.
8. Test one pickle in oil to see if it is hot enough. You will know it is at the right temperature if your pickle immediately starts to bubble around the edges.
9. Fry pickles in batches, not overcrowding, for 2-3 minutes and transfer to a paper towel line plate.

 Recipe and photo from No More To Go

Chicken Cacciatore with Polenta

The original recipe defeats the purpose of a slow cooker for me, namely, that it calls for briefly cooking the chicken and some of the vegetables on the stove in advance. I've simplified the recipe with good results, though it still involves some minor advance cooking on the stove.

And while I really LOVE the polenta with this recipe (neither rice nor pasta seem to blend as well with it), re-heating requires some effort (added water and mixing) to try to return it to its original state (and still falls short).

Photo from Cooking Light

INGREDIENTS
Main Dish

• 1 Tbsp olive oil 
• ~1 lb skinless, boneless chicken (your choice of bird section)
• 3 cups chopped onion
• 2 cups chopped red bell pepper
• 6 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup tomato puree
• 1 x 14.5 oz can petite diced tomatoes, undrained
• 2 Tbsp capers
• Not critical, but I decided to be adventurous with a new ingredient. They were located among the olives and other canned Italian delicacies.
• 1.5 tsp crushed red pepper
• 1 tsp black pepper 
• 3/4 tsp salt

Polenta

• 1 cup polenta
• 1 tsp salt
• 3 Tbsp butter
• 1/2 cup Parmesan cheese

DIRECTIONS
Main Dish

1. Heat a large skillet on medium with olive oil.
2. Add onion, bell pepper, and garlic. Sauté 4 minutes. 
3. Add wine, and bring to a boil. Simmer 2 minutes.  
4. Combine skillet contents, along with the remaining non-chicken ingredients, in the slow cooker. Place chicken on top.
5. Cook on HIGH for 4 hours, shredding the chicken at that time, and then let it simmer on low for ~30 min.

Polenta 

1. Bring 4 cups of water to a boil.
2. Whisk in 1 cup of polenta and 1 tsp salt.
3. Turn down the heat and stir until the polenta is suspended/no longer settling on the bottom of the pot. Cook for 1 hour, stirring occasionally, at a bare simmer.
4. Stir in 3 Tbsp butter and 1/2 cup Parmesan cheese.

 
Recipes via Cooking Light (main dish) and Alice Waters' The Art of Simple Food (polenta)
 

Beef, Cheddar, and Stout Pie

Helo inspecting the ingredients. Photo Credit: E.Evans

It took some tinkering, but the taste of the dish finally matches the AMAZING aroma.

INGREDIENTS

• 3 Tbsp olive oil
• 3 medium red onions, peeled and chopped
• This may seem like a lot, but the final result is tasty (and not at all overwhelming)!
• 3 cloves of garlic, peeled and chopped
• 1/3 cup butter, plus extra for greasing
• 3 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 6 cremini mushrooms, peeled and sliced (optional)
• 2 1/4 pounds beef brisket, or stewing beef, cut into 1-inch cubes
• 1 Tbsp rosemary
• Kosher salt and freshly ground black pepper
• 1 440ml Guinness (or other similar stout)
• I have a wide, shallow Dutch oven, and because it is key to ensure all the meat and veggies are covered in liquid before I put it into the oven, I needed another can of Guinness.
• 2 heaping Tbsp flour
• 5 ounces freshly grated Cheddar cheese
• You can also omit the cheese for a more authentic Scottish dish, I'm told ;)
• 8 ounces ready-made all-butter puff pastry
• 1 large egg with a tablespoon of water, beaten

DIRECTIONS

1. Preheat oven to 375 F.
2. Heat olive oil in a large Dutch Oven on low heat. Add the onions and saute for ~10 minutes.
3. Turn the heat to high and add the garlic, butter, carrots, celery, and mushrooms. Mix everything together.
4. Add beef, rosemary, a large pinch of salt, and a teaspoon of freshly ground pepper. Fry on high for ~4 minutes.
5. Pour in the stout (and add extra stout and/or water to ensure everything is covered). Stir in the flour. Bring to a simmer and cover. 
6. Place in the oven for 1.5 hours. Remove the Dutch oven and stir the stew, making sure to scrape bits off of the bottom. Return to the oven and cook for 1 more hour.
7. Transfer the stew mixture to a 13 x 9 baking dish. Stir in the cheese, then season with salt and pepper.
8. Roll out the pastry sheet to fit and then place over the top of the baking dish. Brush the edges of the pastry with the egg wash (beaten egg and water).
9. Place the baking dish in the oven and bake for 45 min. (Hint: place the dish on a baking sheet to catch spills.)

Recipe via A Tale of Three Kitchens (original recipe - with metric measurements - from Jamie Oliver)

Risotto with Bacon and Kale

 
It's not that impressive to look at. And it requires quite a bit of chopping and prep work. So far, not a good combination. However, the results... oh, the results! It is well worth every second of chopping and roasting and stirring and cooking. This is the first time I have ever made risotto in the oven and I will likely never do it on the stove top again. At this period in my life, any cooking that can be made in a hands off fashion is going to get rave reviews from me. This was delicious and, thanks to the host of veggies, also felt good for you. As with anything like this, it is easy to mess with the vegetables to suit taste. I've made it as-is and also using peas (that I did not roast) instead of the parsnips. Both were delicious. I used far more kale than 3 leaves (in part because it is what makes this dish feel good for you and also because I am unlikely to use kale in other dishes and I wanted to use as much of it as I could get away with).
 
4 servings

Ingredients

• 4 slices bacon, chopped coarsely
• 1 large onion, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup Arborio rice
• 3 cups low-salt chicken broth, plus ¼ to ½ cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• ¾ cup diced cooked chicken
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 1 carrot, chopped
• 1 parsnip, chopped
• 1 shallot, chopped
• ½ cup freshly grated Parmesan

Instructions

1. Place a rack in the center of the oven. Preheat the oven to 450 degrees F.
2. Mix vegetables with olive oil and minced garlic. Roast for ~20-30 minutes.
3. Reduce oven temperature to 425 degrees F.
4. In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
5. Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
6. Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

 Photo and recipe from giadadelaurentiis.com

Chicken & Gruyere Turnovers

I have not made these in a long time but enjoyed them immensely every time I did. They are not incredibly healthy, so it's more of a once in awhile treat type of food... but so worth it. I generally cut the puff pastry into 4 pieces (making 4 squares instead of 2 rectangles) and then fold them corner to corner to make triangular shaped sandwiches. This was all in an effort to make them easier for Max's little hands to hold them (when Max had super little hands). Note, this could also make it easier to eat just a triangle and not splurge too much on these. Once you have assembled these you can wrap them in saran wrap & tin foil and stick them in the freezer. Then just let them defrost for 10-15 minutes and tack on some extra baking time.

Hands-On Time:15 minutes
Total Time: 40 minutes
Serves 4

Ingredients
1 1/2 cups shredded rotisserie chicken
1 1/2 cups grated Gruyère
1 cup frozen peas
2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
1 large egg, beaten
1/4 cup Dijon mustard


Directions

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. 
3. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. 
4. Bake until golden, 20 to 25 minutes. 
5. Serve with the mustard.

Recipe and photo courtesy of realsimple.com

Whole Wheat Pizza Puffs

 
Pizza puffs are genius! No surprise (since I got the recipe from cookingwithmykid.com) it is a great recipe for making with the kids. They vastly prefer the mini pepperoni version I make that doesn't use broccoli or olives but I generally make both. I have never once made a single batch of this recipe. They freeze amazingly well and are delicious. I prefer to eat them with ranch dressing but go great with whatever dipping sauce sounds good to you.

Ingredients

• 3/4 cup whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 cup lowfat or nonfat milk
• 1 egg, lightly beaten
• 3/4 cup shredded mozzarella cheese
• 1 cup broccoli
• 1/2 cup black olives (pitted)
• 1/2 cup marinara sauce

Directions

1. Preheat oven to 375 degrees and grease a 24-cup mini-muffin pan.
2. Blanche the broccoli and chop small, set aside. (I generally cook the broccoli and then stick both them and the olives in a blender and hit pulse a few times... I like having fewer big chunks of anything).
3. Chop olives and set aside.
4. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.
5. Stir in the mozzarella, broccoli and olives and let stand for 10 mins.
6. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes.
7. Meanwhile, microwave the marinara sauce until warmed through, then serve with the pizza puffs.

Recipe and photo courtesy of cookingwithmykid.com

Kielbasa Bow Tie Skillet

 
Not always, but in general if there is sausage in a dish my children (and often Eric) are almost guaranteed to eat it up. On our first try this one was not warmly received by the kids. However, Amanda was over that day with Gavin & Ethan so I am convinced that the issue was a lack of focus, as opposed to an actual dislike of the dish. How could one dislike this dish after all? Sausage... pasta... CHEESE. Need I say more? I live for one pan/skillet meals and, as long as you cook the pasta first and then do the sauce & vegetables in the same pan, this one fits the bill. It was not my favorite reheated dish, but also not the worst I've ever had. A respectable next day lunch dish.

Ingredients

• 8 ounces uncooked bow tie pasta
• 1 pound turkey kielbasa , cut into 1/4-inch slices 
• About 2.5 cups of your favorite vegetables (frozen peas & carrots are my go to)
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 1-1/2 cups milk
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage (and vegetables if your using certain veggies: mushrooms, onions, red pepper) in butter. Add garlic; cook 1 minute longer.
• Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the remaining vegetables that did not require sauteeing and cheese; cook until cheese is melted. Yield: 4 servings.

Recipe & photo courtesy of tasteofhome.com

Really Awesome Black Bean Burgers

I went in search of this recipe to solve the problem of high sodium content found in the Morningstar veggie burgers I often eat for breakfast. That's not what I found (the original recipe for this is about 4 times the calories of the Morningstar ones and take a long time to cook) but what I found instead was an easily freezable, individual serving type of dinner for the nights I'm serving the kids something I am uninterested in (or not allowing myself to) eat: macaroni & cheese... chicken nuggets... etc.

Given the high calorie count in the original recipe (and hoping to use easier to find ingredients) I made a fair number of modifications. As such, I've provided a link to the original recipe for those interested in seeing it and reading the explanation of how the author came to this combo of ingredients to make a seriously delicious black bean burger.

http://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html
 
Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 4 tablespoons vegetable oil, divided
• 1 medium onion, finely chopped (about 1 cup)
• 1 large red pepper, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced
• 1 can roasted green chilis
• 1/2 cup roasted cashews
• 1/2 cup finely crumbled feta
• 2 whole eggs
• 3/4 cup panko bread crumbs
• Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
• 6 to 8 hearty hamburger buns, toasted (or thin sandwich buns...I find the burgers aren't quite hefty enough to warrant a full bun)

Procedures

1. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and red pepper and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add green chilis and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
3. Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add eggs, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage. Here, I usually place the patties between sheets of parchment paper and freeze them.
5. To cook on the grill: Heat grill to medium-high setting and preheat. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
6. To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
7. OR To cook indoors:: Preheat oven to 425°F and cook on parchment paper for 30 minutes. (I tried pan frying once but they fell apart too easily and then I had another pan to clean. Now the oven is the only way I cook these. It takes awhile, but is completely hands off)
8. Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Crock Pot Turkey Chili

 

If actually preparing this for picky eaters or small children the key is dicing the onion and red pepper very finely. My kids generally turn up their noses at my chili and then one day I saw Stella eating some for lunch at day care. I was incredulous! Why here? Why not at home? And then I looked at the chili and it was all beef and beans. No nice big chunks of onion or red pepper. Other than the corn (which the kids love anyway), the vegetables in here are such a non-issue. This may end up being the only chili I ever feel the need to make again!

I generally get everything ready the night before (it's a bit too much chopping to do in the morning before work) and let it slow cook overnight. Then I turn off the cooker in the morning and it just sits on the counter until the evening. Then the whole dinner prep that night is just nuking bowls of chili! The original recipe does not call for the beans, but my kids are big bean eaters so I added that. As with any chili, there is often playing around with the vegetables depending on what you have or like. I also leave out the salt (this is true of pretty much everything I cook... I can always salt it at the table). We usually serve this with cornbread because, my goodness, my kids love them some cornbread!

Ingredients:

• 1.3 lbs 99% lean ground turkey
• 1 teaspoon oil
• 1 medium onion, minced
• 1 red bell pepper, diced fine
• 1 garlic clove, minced 
• 1 can reduced sodium black beans, drained and rinsed
• 1 can reduced sodium kidney beans, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 10 oz can Rotel Mild Tomatoes
• 8 oz small can plain tomato sauce
• 1/4 cup low sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt

Optional Toppings:

• diced avocado
• reduced fat sour cream
• reduced fat shredded cheese
• baked tortilla chips

Directions:

1. Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. 
2. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker.
3. Stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. 
4. Pour chicken broth into the crock pot and add the bay leaf.
5. Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings

Photo and recipe courtesy of skinnytaste.com

Broccoli and Cheese Soup

I am now attempting to catch up on loading some old recipes to the blog, so bear with me... there may be a bunch of posts in fairly short order. Broccoli cheddar soup is one of my favorites. The original recipe called for a light Velveeta style of cheese; being of French descent I just couldn't do it so I used some real (pre-shredded) cheese. As far as soups go this is such an easy one to make... a short list of ingredients, very little chopping, and quick cooking time. Easy even for me to make on a weeknight. It is suggested that you serve this with a crusty bread. I will offer a suggestion that, if serving this to small children, don't. My kids ate only the bread when I made this and had basically no soup. Maybe serve this with spinach or brussel sprouts... it will look super tasty to them in comparison.



Ingredients

• Cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 1 (16-ounce) package broccoli florets
• 2 1/2 cups 2% reduced-fat milk
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 8 oz shredded cheddar cheese
• 1-2 oz shredded pepper jack cheese

Preparation

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. 
2. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. 
3. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. 
4. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.  
5. Place anywhere from one-third of the soup to all of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Photo and recipe courtesy of myrecipes.com

Ramen Noodle Bowls

 

I got this recipe from my meal planning source again. My kids were not crazy about it (how I'm not sure... they mostly had noodles) but I thought it was delicious. The original recipe called for short ribs, but I swapped it for chicken to lighten things up. I really enjoyed the flavor of the bok choy but found it very difficult to eat gracefully so I may sub some chopped kale next time. Frankly, I may just play around with the vegetables and see what combo I like the best. I'm seeing carrots, another red pepper... maybe some peas too. Since the kids won't eat it anyhow I may try to up the vegetables and reduce the noodles to just two packets. You could also use less soy sauce and/or homemade vegetable broth to try to bring down the sodium content in this dish. (I could not find chili garlic sauce so I got sweet chili sauce instead.) Point being, there are lots of ways to modify this in an effort to make it work for you. But the vegetable broth & coconut milk base is very tasty.

 

SERVINGS : 6 PEOPLE COOK TIME : 7-8 HOURS PREP TIME : 10 MINUTES

INGREDIENTS

• 2 boneless skinless chicken breasts
• 8 cups vegetable stock
• 1/2 cup low sodium soy sauce
• 2-3 inches ginger root, unpeeled and sliced
• 6 cloves garlic, peeled and sliced
• 1 cup onion, chopped
• 14 oz straw mushrooms
• 1 can baby corn, drained
• 1 red bell pepper, chopped
• 2-3 baby bok choy, sliced horizontally
• 15 oz light coconut milk
• 1-2 tablespoons chili garlic sauce
• 3 packages Ramen Noodles, noodles only
• 2-3 tablespoons lime juice
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Place chicken, stock, soy sauce, sliced ginger, sliced garlic, and onion in a slow cooker.
2. Cook on low for 7-8 hours. 
3. Remove the chicken breasts and shred.
4. Strain broth into a large bowl and pour it back into the slow cooker.
5. Turn slow cooker to high and add chicken, mushrooms, baby corn, bell pepper, bok choy, coconut milk, chili garlic sauce, and noodles (discard the flavor packets). Cover and let simmer for about 10 minutes or until noodles and vegetables are tender.
6. Season with lime juice and salt and pepper.