"Instant" Pancakes

I love this recipe because the dry portion can be made way before and stored (the McCann Irish Oatmeal tin can is ideal for this!) and then mixed with egg, butter and milk. it's so easy, my ten year old can make this. I got this idea from Nigella Lawson's book. It makes you feel so accomplished to just whip together homemade pancakes on a Saturday morning!

Dry Pancake Mix

4 C flour mix 

3 tbsp baking powder

2 tsp baking soda

1 tsp salt

2 tbsp plus 1 tsp sugar

Whisk all ingredients together and store in an airtight container.

"Instant" Pancakes

1 C dry pancake mix

1 C fat free milk

1 tbsp butter, melted

1 egg (beaten)

Mix all ingredients. Using a small ice cream scoop, laddle on hot griddle. Flip when the pancake bubbles and edges are slightly brown.

Serve with real maple syrup or try mixing microwaved frozen fruit with one tbsp maple syrup--very yummy!

* For variety, mix in blueberries, chocolate or another fruit of your choice.

Let's Talk Bacon

Bacon is one of the most fattening things on the planet; that being said it is, let's face it, one of the tastiest things on the planet. I was a vegetarian for 6 six years (vegan for 1) and the one thing I missed, BACON. 

Sure there is turkey bacon, soy bacon but none can come close to the that sweet, salty, smokey, chewy, crispy bacon. It cannot be duplicated in my mind.

But can you be a healthy family and eat bacon?

This family does, about twice a month max. The guidelines for us--it's exactly 1/2 pound for all six of us and the bacon has to be top quality organic. A 1/2 pound keeps us from gorging ourselves, organic because lots of the hormones, etc. given to pigs reside in fat and bacon is pretty much all fat and top quality because I am not going to waste my rare bacon treat on the pre-packaged junk.

I have the two slice rule for myself and older kids. My kids under 5 have one slice, that I cut in half ;)

The good news is good bacon is not as expensive as you think. Fresh, smoked bacon at Whole Foods is $6.99 a pound--not terrible considering wild salmon can go up to $30 a pound. 

And bacon is more than just breakfast--think wrapped around fish or asparagus, chopped over a spinach salad or added to a soup.  The flavor adds so much to so many dishes--and a little goes a long way.

So go ahead and allow your kids some bacon--just remember moderation is the key :)

Yogurt Breakfast Bar

This is a fun one for morning after sleepovers or when you need to feed a bunch of children.

I use a dolled plain yogurt but you may want to start with a mix of vanilla and plain. Keep in mind, flavored yogurts are loaded with sugar so the more plain you use, the better.

Yogurt Breakfast Bar

Container of Plain Fat Free Yogurt

honey

dried fruit

fresh fruit

nuts

freshly ground flax seed

Go Lean Crunch cereal

Mix honey in plain yogurt (if using vanilla, skip this step) and taste. Add honey until you are happy with the taste. Place all remaining ingredients in glass bowls.

Give everyone a pretty tall glass and kids can make their own parfaits :)

Italian Frittata

Frittatas are basically baked eggs. Below is one of my favorite frittata combinations but don't let it limit you. Try roasted red peppers, various herbs, cheeses and veggies.

These do take a bit of effort so you might want to reserve this breakfast when you have a little time. They are worth both the time and effort!

Italian Frittata

1 tbsp olive oil

salt and pepper

12 eggs, beaten

few basil leaves, torn (and a couple more for garnish)

1/2 C sundried tomatoes packed in  olive oil, sliced

1/2 C goat cheese, crumbled

1/2 C baby spinach, torn

Preheat oven to 350 degrees.

In a large skillet, heat olive oil over medium high heat. Add eggs and salt and pepper. Stir and pull egg mixture away from pan sides. After about 4 minutes, add remaining ingredients. Stir and remove from heat. 

Place in oven and cook 15 minutes. The center of the frittata should be set. Remove and allow to sit for ten minutes. Carefully slide a thin knife around the pan to loosen the frittata. Flip the pan over on a large plate. Slice the frittata in wedges and serve, garnished with fresh basil leaves.

Healthier Blueberry Muffins

This is our take on blueberry muffins. Muffins are great because they are grab and go. You can bake the night before and quickly reheat in the microwave if you are in a hurry. And if you are really ambitious, make a double batch and freeze some for later. No, they won't taste as yummy  as fresh baked but once again, it's a quick muffin you made with high quality ingredients and love by you!

Healthier Blueberry Muffins

6 tbsp butter, melted

1 2/3 C flour (combination of white and whole wheat pastry flour)

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/4 C sugar

1 C fat-free milk

1/4 C plain fat-free yogurt

1 egg

1/2 to 3/4 C fresh blueberries

12 muffin liners to line a 12 muffin pan

Preheat oven to 400 degrees. 

Combine all dry ingredients (not blueberries) in a large bowl. Whisk egg in separate bowl and all wet ingredients (not blueberries). (Be sure butter is cooled.) 

Mix the wet and dry ingredients lightly with a fork. Batter will be lumpy. When just combined, carefully fold in blueberries. Do not overwork the mixture.

Using an ice cream scoop, measure equal amounts of mixture in each liner. Cook for twenty minutes. When complete remove muffins in liners and let cool on cooling rack for a few minutes.

Enjoy!

Flour Power

The most common type of flour used in baking is the bleached, enriched white. Beside baking, you can use it with water to make a paste for paper mache ;)

Naturally, the white flour is softer and easier for baked goods but it's not as good for you as multi-grains. To handle this problem, I use flour combinations.

First off, I only use unbleached white flour. A tad better. Then I also use WHOLE WHEAT PASTRY FLOUR. The pastry flour has more of the softer consistency like white but is whole wheat. 

I use a 1/2 and 1/2 combination of whole wheat pastry flour and unbleached white flour; however, I do not suggest starting out this way. Your family will taste the difference and may turn their noses at the healthy substitute.

I suggest starting with 3:1 ratio. In other words, if a recipe calls for 4 cups flour, add three cups unbleached white and 1 cup whole wheat pastry. No one will notice. The next time use 2 1/2 cups unbleached white and 1 1/2 cups whole wheat pastry and increase each time by 1/2 a cup until you get to 1/2 and 1/2. Based on your family, you might even increase to 75% whole wheat pastry flour. It's really up to you and your family!

If this is confusing or you have your own helpful tip on going whole wheat, let me know!

Fiesta Brunch Casserole

This is one of those special breakfasts. The fat content is much higher than most breakfasts so it should be restricted to only once or twice a month max. Unless you have a heart condition, it's OK to enjoy in moderation. That being said, it is loaded with peppers and flavor. Adapted from Barbara Pool Fenzl's "Savor the Southwest", it is a taste of this region of the country. 

One of the best parts of this meal is the fact you can do almost all the work the night before and get all the oohhs and aaahhhs in the morning and even in a family of six, there are always left-overs!

Fiesta Brunch Casserole

1 tbsp butter, melted

5 whole wheat tortillas

12 oz breakfast sausage

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 clove garlic, minced

1 jalapeno chili, stemmed, seeds removed and minced

8 eggs

1/3 C fat free milk

1/2 tsp chili powder

1/2 tsp salt

2 C freshly grated Monterey Jack

Cilantro leaves (garnish)

Salsa (optional)

Brush inside of 8-inch springform pan with melted butter. Center first tortila at bottom of the pan. Arrange remaining tortillas around pan, overlapping tortillas and letting about two inches hang over top. Place pan on baking sheet.

If baking now, preheat over to 350 degrees.

In a heavy skillet, cook sausage. When browned, quickly remove with slotted spoon and rinse under cold water until water is clear (this removes some fat). Place back in skillet with bell peppers until soft. Add garlic and jalepano. Cook approximately 2 more minutes. Remove from heat and spread mixture over tortillas, pressing tortillas to sides of the pan.

Whisk eggs, milk, salt and chili powder. Cook in the same skillet you cooked the sausage (this adds extra flavor to eggs and saves washing time for you!). Cook until the eggs just start to set--they become slightly firm but not quite ready to serve.  Remove from heat. It should look like this:

Sprinkle 1 cup of cheese over the sausage mixture. Cover this with the eggs and top with the rest of the cheese. Fold tortillas over like a tart. (At this point, you can cover with plastic wrap and refrigerate.)

Bake for 30 minutes until warmed through and cheese is golden. Let stand 5 minutes and then run a knife between the tortillas and pan. Release the pan sides. Garnish with cilantro and bring to table with salsa.

Steel Cut Oats

My personal go to breakfast meal is steel cut oats (a type of oatmeal). You can find these at numerous stores, including the bulk section. My favorite is McCann's Irish Oatmeal. It comes in tins you can use after.

The following is from the Mccann's website:

Why Steel-cut Oats?

Steel-Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into two or three pieces using steel discs. Golden in colour and resembling mini rice particles, they are as nature intended – nothing added and nothing taken out.

How are they different from Rolled Oats?

Rolled oats are flake oats that have been steamed, rolled, re-steamed and toasted. Due to all of this additional processing they have lost some of their natural taste, goodness and texture.

Steel cut oats take a bit longer to cook than regular oatmeal but I think you'll agree it's worth it. The finished result is much creamier and heartier, unique crunch much different than the packaged stuff!

The recipe below includes my suggested toppings but be adventurous--try bananas, brown sugar, raisins or other dried fruit. With all the various choices, you can have a different breakfast almost every day. 

Steel Cut Oats with Cranberries and Walnuts

4 C water

1 C steel cut oats

1 tsp just ground flax seed*

handful walnuts

handful dried cranberries

1 tsp real maple syrup

Bring 4 cups of water to a boil. Add steel cut oats. Once it begins to thicken turn down the heat to low. Allow to cook about 20 - 30 minutes, until water is absorbed.

Serve and top with suggested toppings or your own.

You can save leftover oatmeal in the refrigerator and microwave it the next day at 30 seconds to one minute with a bit a fat free milk. When you remove it, stir quickly and enjoy.  It is not as good as the first day but great when you are in a big hurry!

* Note--Flax seed is loaded with healthy omegas but flax seed goes bad quickly after ground. If you don't have time to grind flax seeds (I use a coffee grinder.), add extra walnuts--also lots of healthy omegas!

It's Back to School TIme

For the next few weeks, I am switching gears and focusing on the most important meal of the day, breakfast. Studies show students who eat a good, healthy breakfast get better grades at school. It's no wonder--young, growing bodies need complex carbs for energy and quality protein to keep going. Sugar on the other hand gives kids a hyper spike but leaves them down and tired by mid morning. 

The problem is getting breakfast ready. When you are busy getting the kids dressed and ready, breakfast seems like a bother. But it doesn't have to be. By planning ahead, you can get a quick breakfast to go without sacrificing time.

Some quick breakfast ideas include (try and keep all items organic--no one needs a bunch of chemicals first thing in the morning):

- multi-grain toast with peanut butter (natural) and a piece of seasonal fruit

-smoothies with a healthier muffin* (baked the night before)

- pre-cooked chicken sausage wrapped in a healthier pancake* (again made the night before) with some fresh fruit

- scrambled egg, cheese and spinach quickly broiled on a multi-grain muffin

The great thing about these ideas is kids can even eat them in the car and they are all better than stopping off for that pastry at the coffee shop on your way to school :)

 * Recipes for these items will be posted in the next few weeks!

-

Going to the restaurant? Be thrifty and healthy :)

Let's face it. We all have days when we don't want to cook or clean. But we still have to eat. We like to enjoy lunch every Sunday after church at a local restaurant. Because we are in Texas, we have lots of tex-mex options and thankfully the kids love tex-mex.

Now when you get to your seats, you will notice the hostess provides your kids with their own kids' menus.  DON'T LET THEM. The childrens' menu is filled with very unhealthy meals like corn dogs, grilled cheese and fried chicken AND they are offered at a much higher price. Seriously, look at the kids' menu the next time you go out to eat--that grilled cheese (basically two pieces of cheap processed white bread with a slice of processed cheese) is a whooping five bucks! Oh but they do throw in a soda usually--yet another thing your child doesn't need.

So what do you do? Well, if the kids insist on the same fare as on the kids' menu, check out the appeitzers--almost the same food for the same price but double to triple the portions. For tex- mex, I get the loaded with veggies and smoked chicken quesadilla that all four of my kids can share as a meal for about 1/2 the price of four plain tortillas with processed cheese (the kids' quesadilla). Talk about a better deal!

If your kids are more into the healthier choices, look into splitting adult portions--you can feed three small children easily with one plate (there may be a plate splitting charge but most places will overlook this if you are sweet to your server ;) ). 

Now will it be the healthiest? Not always but staying away from the kids' menu will always be the healthier option.

Happy Dining!

Note--This August, I am featuring recipes to help with back to school. I'll have tips for stocking the pantry, quick breakfast recipes, lunch ideas and a couple of give aways. Stay tuned!

Chorizo with Beans and Kale

Loosely adopted from Nigella Lawson, this dish is a snap to make, and pretty darn yummy.

Kale as I may have mentioned is one of the super greens--it makes spinach look like a wimp ;)

If you are not familiar with chorizo, be warned it packs a little heat so you may want to go easy on the hungarian paprika. Also, most chorizo is pre-cooked; if it is raw, obviously cook until cooked.

Chorizo with Beans and Kale

Bunch of kale, washed and torn off stems into bite-sized pieces

1 tsp olive oil

1/2 lb. chorizo sausage in links, sliced

1 can (reg size can) cannelli beans (white kidney beans)

Hungarian paprika

Salt and pepper

In a large saucepan, heat olive oil over medium heat, add chorizo for about 5 minutes (the pan will also turn bright orange at this point. At rinsed beans and carefully mix until beans are heated. Sprinkle with paprika.

Remove sausage and beans. Set aside.

Add kale and cook until bright green and slightly wilted. Season with salt and pepper.

Place cooked kale on large plate and pour sausage bean mixture on top.

Serve. It doesn't get any easier!

*You may want to sprinkle final dish with more paprika depending on your tastes.

Turkey Meatloaf with Red Pepper sauce (*no ketchup needed*)

One of the most popular comfort foods in good ol' meatloaf. Men especially enjoy this very 'meaty' dish. This turkey one  is adopted from one of my favorite food network chefs, Dave Lieberman (he makes healthy food on the cheap!). And I have to admit I have made very little changes to his original recipe.

I am not a fan of meatloaf but I enjoy this one--especially the red pepper sauce. I promise you will love this sauce--maybe so much you'll never want to ketchup covered meatloaf again.  Hmmmmm...wonder how this sauce would taste with fries?

Meatloaf:
2 pounds ground turkey (1 lb. white; 1 lb. dark preferred--play with the combinations)
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
 1/4 teaspoon cayenne pepper
1/2 cup Panko (Japanese bread crumbs) 
1/2 small onion, finely chopped
2 cloves garlic, minced

Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 clove garlic, peeled
1 large red pepper, seeded, cored, and roughly chopped
1 cup water
1/2 teaspoon salt
1/4 tsp cayenne pepper

15 grinds black pepper

Preheat oven to 350 degrees F.
In a large mixing bowl, beat eggs and then add all other ingredients. Mix by hand (this is a fun kid task--just be sure to wash those hands before and after). Place mixture into a 9 by 13-inch baking dish and shape into a loaf. Place in center of the pan, allowing room on sides for the sauce (in other words, don't press into the sides). 

Now make the red pepper sauce. Add  all ingredients, liquids first,  in a blender and puree until smooth--about one minute. Pour all the sauce over the raw meatloaf; allow the sauce to pour over the sides.  Cover pan with aluminum foil making sure the foil does not touch the sauce or meatloaf. Bake for 45 minutes, then uncover and bake 45 minutes longer. Remove from oven and let rest 15 minutes. Now slice and enjoy.

Theses also make great next day sandwiches

Christmas in July Salmon

I got the basis from this recipe from the Whole Foods website. I love the colors of this dish--the bright pink of the salmon, the crisp green of the chard and the glowing red of the red chard stem. It looks like Christmas on a plate.

I also use a plastic baggie in the recipe but you can use a shallow pan instead--I find the plastic baggie a bit easier and neater--it also ensures even distribution.

Christmas in July Wild Salmon


juice of 1/2 lemon
2 tsp tamari
salt and pepper
1 lb wild salmon fillet, skinned
1 bunch red swiss chard
4 tsp olive oil
3 cloves garlic, thinly sliced


In a large heavy baggie, mix lemon juice, tamari and salt and pepper. Slice the salmon in appoximately seven slices. Place in baggie and refrigerate.

Wash the chard in the sink--give a swish in a full sink to shake off dirt. Dry off with towel and tear leaves of stems into bite size chunks. Now slice stems horizonaly into bite sized pieces. Set aside

Heat 2 tsp of the oil in a large skillet over medium high heat. Add the garlic and sauté for 2-3 minutes until garlic softens . Add chard stems, cover and cook 2 minutes. Stir chopped chard leaves and cover and cook for 3–5 minutes, stirring frequently. Add water if it dries to create enough steam to cook greens quickly. Greens will be a lovely bright green and red when ready (like Christmas).

Heat the remaining 2 teaspoons oil in a skillet over medium high heat. Remove salmon and discard baggie. Add the salmon pieces in a single layer and cook 2 minutes on each side or until done (flaky yet bright pink). When done, place it on top of the chard and serve immediately.

Salmon with Pesto Pasta

We still have a good few weeks of wild, fresh salmon available. I like to make this recipe with salmon and I buy and freeze later because texture and appearance is not as crucial. However, my girls love and I mean love this dish. My oldest wants it every year for her birthday and it is a sure fire hit for anyone who comes over--who I ask you does not love pasta?!

It's also a snap to make if you have some leftover pesto (jarred pesto is OK too).

Salmon with Pesto Pasta

1 1b. wild salmon

1 box angel hair pasta nests

1/2 C pesto

olive oil

salt and pepper

Preheat oven to 400 degrees. Season salmon (skin on OK) and rub 2 tablespoons pesto on top. Fold up in parchment paper, sealing edges. Place on cooking sheet and bake 9-11 minutes (remember the fish should flake easily when done and should be a nice pink).

While cooking, boil water. Season with salt and add angel hair. Cook based on package instructions (mine is two minutes). In a large bowl, add pesto. When pasta is complete, drain and add to bowl with pesto. Quickly mix (if any sticks, add some olive oil).

Remove salmon from the oven. Carefully unwrap (lots of steam escapes from the paper so be careful). Using a fork, shred small pieces and add to the pasta until you have added the entire fish.

Serve immediately (And because it is fish, left overs are not OK. Fish has a very quick shelf-life and can go bad quickly.). 

Another Turkey Burger Recipe

Yep, another turkey burger recipe. I found this paging through my daughters' recipe collection from school (I think these little collections have some of the best recipes out there--you never want to share something less than perfect with friends, right?!). It has cheese inside the burger again but adds bread crumbs to the mix. It's a great addition to the summer grilling rotation.

Italian Turkey Burgers

1 lb ground turkey (white, dark or mix of both)

1/4 C Italian bread crumbs

1/4 C gorgonzola cheese

Four multi grain buns

Preheat grill.

In a medium bowl, combine ground turkey and bread crumbs. Separate into 8 thin patties. On top of 4 patties, evenly divide gorgonzola in center of patty. Place remaining patties on top (like you are making sandwiches). Grill, turning once, until the cheese begins to ooze out. Let rest for five minutes on plate covered with aluminum foil.

Serve on multi-grain buns with favorite condiments (for a different twist, serve with a cranberry relish--compliments the gorgonzola).

Enjoy!

Tuesday Tip - Keeping the Grocery Bill Low

Is it just me or have you noticed the rather fast rise of grocery costs--bread is jumping almost a dollar higher in most areas, eggs are outrageous and produce, is well, insane.

The place I shop (Whole Foods) is knows for being a bit pricer than other stores, however I have always managed to spend about the same (and sometimes less) than my friends who shop at the mega low type super markets. These are the rules I follow to keep my prices in check.

1. Have a meal plan. Plan out breakfast, lunch, snack and dinner for everyday until your next shopping trip. Once you have figured out what you want to eat, go through your kitchen to determine what you need to buy (it also helps to plan meals that share same ingredients).

2. Create a detailed shopping list based on the sections of the store. To start, you might want to run through the store and write down the aisles you go through (example--I start in produce, then cheese, fish, oils, meat, tomato, etc.). Not only will this keep you focused and on task when you make your trip (keeping you from straying from the list), you will also get through the shopping trip much quicker.

3. When it comes to produce, stick to seasonal. Seasonal, local produce is not only healthier, it's also much cheaper. For spring, enjoy cheap organic strawberries and asparagus. Summer is melons, berries, and (in late summer) tomatoes. Fall is fall squash, apples and potatos. Winter is citrus and pomegranit. (Naturally, there is more than this. See here for more info.)

4. Stock up on sales when it comes to meat. If your family loves chicken, buy extra when it's on sale. It might not be on your list but it will keep in the freezer.

5. Make one night a week meatless. Beans are very cheap and can make a great meal. Try this one--I promise you'll love it!

6. Avoid the prepared foods. Yes, they are yummy but they are also very pricey. If you really want prepared foods (like me), limit yourself to one (and consider it a treat!).

7. Have a good meal before you start shopping--this is the best tip of all. If you go to the grocery store hungry, you will stray because everything looks good. if you are satisfied, you will stick to your list.

Hope this helps! If you have a tip for grocery shopping that helps you, please share!

French Toast with Berries

I love cooking breakfast. It is truly one of my favorite meals to cook (yes, I am a morning person). When summer hits, I love being able to slow down and cook a nice breakfast we can all enjoy together as a family. Our stand by is french toast--I cook it on a non-stick griddle to avoid having to coat the pan in butter. Please adjust the ingredients to your taste (some like theirs with more milk, some more egg) but please I beg you, use real maple syrup. The fake stuff is usually just high fructose corn syrup with artificial food coloring--a terrible way to start the day. You also do not need as much maple syrup as the fake stuff so a bottle will last much longer than you think!

*Note I love to double this recipe and save some for another morning. The bread keeps a few days in the refrigerator and you can also freeze it--be warned it is not as good as fresh but is very handy when you have a hectic morning.

French Toast with Berries

8 slices whole grain bread

5 eggs

1/2 C fat free milk

1 tbsp vanilla extract (the real thing :) )

1 tsp cinnamon

Fresh seasonal fruit (strawberries are perfect for now)

Real maple syrup

Preheat your griddle. In a large bowl, whisk eggs and slowly pour in milk while whisking. Once combined, whisk in vanilla and cinnamon.

Submerge bread slice by slice and, using your fingers, push off excess. Place on griddle and turn once bottom side is slightly brown. The second side cooks quicker. Once it is slightly brown, remove from griddle.

Top with maple syrup and fresh berries.

Grilled Copper River Salmon

As promised--SALMON! The Copper River season has begun and I can think of no better way to celebrate than with incredibly easy recipe. At the very moment, Copper River Salmon is very pricey so try to hold off for 1-2 weeks when the price will drop (right now it is going for $37.99 lb at Whole Foods--I will be waiting!). Copper River is the best wild fish available according to me anyway--it is only available fresh from mid May to June.

* Note--I am not going to give a solid time for completion--this will depend on the thickness of the fish and the type of grill used. You want the fish to flake when done.

Grilled Copper River Salmon

1 lb Copper River Salmon, skin removed (it's just easier this way--if you have the patience and time, you can leave the skin on)

salt and pepper

lemon wedges

 If you have cedar plank, soak in water and place on grill over medium high heat, if using gas-- if using charcoal, avoid plank but add chips to the coals. If you are not using a plank, lightly oil grill with olive oil before turning it on (you can also wrap fish in oiled  aluminum foil but this can be very tricky to see if the fish is done).

Place fish on grill and turn once. Watch for when it becomes opaque--this is about 8-10 minutes. Take the fish off the grill and see if flakes easily when you touch it with a fork. If it feels 'raw', put it back on the grill a bit longer. Drizzle with lemon juice and garnish with lemon wedges.

Grilled Asparagus

Spring is THE time for asparagus. It's fresh and not too expensive. Take advantage and add asparagus to your next BBQ with this very simple recipe.

Grilled Asparagus

1 lb asparagus

2 tbsp olive oil (you can also use truffle oil if you are lucky enough to have it!)

Salt and Pepper

Snap off the tough ends of the asparagus (just bend and it will naturally break where it needs to).

Grill, dry for 4-8 minutes, turning halfway through--you should have lovely char marks.

Take off grill, drizzle with oil, salt and pepper. Enjoy!

Fruit Smoothies

This is something I make at least 4-5 times a week during the summer. It is a perfect snack for kids that have been out in the sun--healthy fruit, yogurt and cool.
I always use frozen fruit because it is cheaper and you don't need to add ice. If I am feeling fancy, I do add a slice of fresh fruit as a garnish but that's usually only for company :) All ingredients are fairly cheap so do yourself and your kids a favor and go organic for all of it, if possible!
Following are a few variations. For an extra boost, add protein or vitamin powder.

The Tropical Fruit Smoothie was created by my older daughter with zero input from me.

* Be sure to add the liquid in your blender first for easy blending.

Berry Fun Smoothie

1 C fat free milk (or soy)
1/2 C frozen mixed berries (raspberries, blueberries, strawberries)
1/4 C plain yogurt
Squirt of honey

Blend and serve.

Acai Boost Smoothie 

1 C juice (your choice)
1 packet frozen Acai (super rich antioxident fruit from South America)

1 banana (peeled of course)

Blend and serve.

The Elvis Smoothie

1 C fat free milk (or soy)

2 scoops peanut butter (smooth)

1/4 C plain yogurt

1 banana

Squirt of honey

Blend and serve.

Tropical Fruit Smoothie

(bit thicker than the rest)

1/2 c juice (your choice--orange or other citrus preferred)

1/2 C frozen mangos

1/2 C frozen blueberries

1/4 C plain yogurt

Squirt of honey

Blend and serve.

Cincinnati Style Chili

Throughout the country, there are lots of types of chili. My personal favorite (and this could have something to do with my childhood in the state of Ohio) is a Cincinnati Style Chili. What makes this chili different is that the beans are served on top (with a mound of finely shredded cheddar cheese) and served over some spaghetti noodles--oh and unsweetened chocolate is in the sauce! This chili was made popular by Skyline Chili; an absolute greasy spoon with the best chili ever! They have a secret ingredient in their chili I have tried to discover through lots of hits and misses. I have found using Hungarian Paprika and a touch of five-spice (Chinese herb) helps recreate the Skyline taste--not exact but still very yummy.  I have also included the beans in the actual chili because my kids really love beans (I have even added an extra can). The very high fat unsweetened chocolate has been replaced with dutch processed unsweetened cocoa (no fat, all flavor). If you cannot get dutch processed cocoa, don't worry--just make sure it is UNSWEETENED! This is one of those recipes that showcases the savory side of the cocoa bean--not its sweetness.

As you might guess, this is a recipe I have been tweaking and changing for years and I am sure if I share this recipe next year, it will still be different. Be sure to take several tastes during the cooking process, and if you find something that you think really adds to the dish (or you know Skyline's secret ingredient) leave a comment. (If you make this meal, I'd love to hear from you too--this chili is one of my culinary babies!)

Enjoy--this is my younger daughter's favorite meal!

Cincinnati Style Chili

1 tbsp olive oil

1 lb. lean ground beef (or 1 package Bocca crumbles/ Morning Star Crumbles works too)

2 cloves garlic, minced

1 large green bell pepper, diced

1/2 yellow onion, diced (light a candle by your cutting board to 'cut' down on tears)

2 28 oz. cans diced tomatoes

2 14 oz. cans tomato sauce

1 tbsp. Hungarian paprika

1 tbsp. cinnamon

2 tsp. basil

1/2 tsp. Chinese five-spice (taste with 1/4 and add more as needed)

1 tsp. garlic powder

salt and pepper

1 can kidney beans

2 to 3 tbsp unsweetened cocoa powder

1 lb. spaghetti (whole wheat works well here)

Freshly grated cheddar cheese 

Heat olive oil in large sauce pan over medium high heat. If using ground beef, brown beef and quickly rinse in strainer to 'wash away' fat. Set aside. Add the green pepper, onion and garlic and cook until soft (about 4-6 minutes). If using 'fake' meat' saute veggies and garlic until soft. Add the Bocca or Morning Star 'meat' and touch of olive oil. Heat until cooked.

*Once the meat and veggies are cooked, add the dry spices (except the cocoa) and saute for 1-2 minutes. Add the diced tomatoes and sauce. Stir and bring to a boil. Turn heat to low and simmer for 1-2 hours (very low if you need it to sit longer). During this time, stir and taste occasionally adding spices where needed (I am usually adding more cinnamon and paprika). 

Bring the chili to a medium low heat. Stir in the cocoa,  and if you'd like to add the beans before, this is is good time (if not cook beans in separate pot to serve alongside chili). 

Allow to cook for an additional 1/2 hour to an hour.

Boil spaghetti to al dente.

To serve, get some big bowls, spaghetti in bowl and ladle chili over the noodles. Follow with beans (if not already added) and cheddar cheese.

Skyline serves these with oyster crackers if you want the whole experience:)

Enjoy!

* Note-At this point, you can transfer everything to a crock pot.

Grocery Tip-- Make friends with your butcher and fish monger

This is the number one tip for getting the best meat and seafood. These people know A LOT about the meat you eat. They can tell you what just came off the truck and what's been sitting in the case (this is beyond valuable with fish--if the fish has been in the case for over a day do not buy it, ever). The cut of meat in terms of beef, pork is also based on whatever they grab out of the case. Tell them what you are planning to do with the meat and they can help you get the right piece in terms of thickness, marbling, etc. They should also be able to tell you where the meat came from--the farm, the meat's previous state (frozen or non frozen). You can also learn a lot. I remember back in January commenting to my fish monger that the wild salmon tasted bland and her told me wild salmon can only be caught from early may to late June. The rest of the year it is frozen and this begins to affect the fish in winter months. As a result, I am passing on my absolute favorite meat until May (and there will be LOTS of recipes on salmon then). 

So how do you go about making friends with this person. Start off by asking them questions about what they think looks good. Ask them how they like to cook certain cuts. Listen and respect their opinion. They should know their meat. Learn their name and use it when you come back again. They will remember you.

Lamb Chops with Garlic and Mint

Nothing says spring like lamb, mint and a nice green veggie. This recipe is adapted from Henry Hill's book "The Wiseguy Cookbook". Hill is an infamous mobster whose time in crime was the subject of an excellent movie "Goodfellas"--the movie talked a lot about food (I will never forget the line 'slicing garlic with a razor blade'--you don't have to do that here and I actually do not recommend it. Stick with the chef knife please!) If you enjoy 'story' type cookbooks, I highly suggest it. The recipes are pretty awesome too :)

Be sure to allow time to let the chops marinate.

Lamb Chops with Garlic and Mint

1 lb lamb chops (shoulder is the least expensive)

6 cloves garlic, minced

1/4 C olive oil

bunch of fresh mint leaves

salt and pepper

mint jelly for garnish

Combine garlic, mint, olive oil, salt and pepper in a medium bowl. Coat lamb chops well and place in a plastic baggie. Let marinate in the fridge for 3-4 hours.

Heat grill. Remove excess marinade off chops and grill--about 6 minutes the first side and five on the second. You can use a broiler too.

Serve with mint jelly and broccollini. 

Braised Broccollinni and Garlic

I just love this vegetable. It is amazing tender so don't cook for too long!

Braised Broccollini and Garlic

1 lb. broccollini (tough ends removed)

2 tbsp. olive oil

5 garlic cloves, smashed

Parmegiana Reggiono

salt and pepper

Heat olive oil in large saute pan over medium high heat. Add broccollini and garlic. Season with salt, pepper and parmesan. Toss and cook for five to six  minutes. Once broccollini is bright green, remove garlic and serve.

Faux Coq au Vin

Let me be clear about this first: this is not traditional coq au vin (rooster in wine), an amazing dish that takes hours to cook. This is a version of Rachel Ray's 'Quick Coq Au Vin' from "30 Minute Meals". I love this dish because it is very rich but without the red meat. The red wine you use should be a hearty one like a cabernet.

Coq Au Vin

3 boneless, skinless chicken breasts cut into 1/2 inch size pieces

handful of all-purpose flour 

Salt and pepper

1/4 C olive oil (we are flash frying so no need for extra virgin)

1/2 lb. baby bella mushrooms, sliced

3 cloves garlic, minced

1 1/2 C full bodied dry red wine

14 oz. no-fat chicken broth

7-9 sprigs fresh thyme (strip leaves and dice them)

4 tbsp. tomato paste

Garlic croutons*

(You can also buy the larger dried bread rounds with garlic flavor to save even more time)

Season flour with salt and pepper. Carefully dust pieces of chicken in seasoned flour (dredge in flour and shake off excess). Place pieces on plate. Heat olive oil in large saute pan over medium to high heat. Once the oil is very hot, flash fry the chicken, turning until all sides are light brown and slightly crispy. Remove chicken and turn heat to medium. Add mushrooms and garlic to pan, stirring often to avoid the garlic browning. After five minutes (the mushrooms should be cooked down), add the red wine. At this point you can 'clean' the pan with the wine by scrapping any stuck brown pieces at the bottom (don't take them out of the pan though--they add great flavor). Add chicken broth, chicken and thyme. Bring to a boil. Turn heat down to medium low and stir in tomato paste. Allow to simmer for 15-25 minutes.

Serve with garlic croutons.

Garlic Croutons

1 baguette, cut in 2 inch rounds

1/4 C extra virgin olive oil

1 garlic clove, peeled and smashed

Broil slices  of bread until evenly cooked on both sides.

In a small glass bowl, combine olive oil and garlic. Heat in microwave for 25 seconds.

Remove garlic. Brush rounds of bread with the garlic infused olive oil.

St. Paddy's Day Casserole

This is another one from Jamie Oliver; specifically his Food network show, "Jamie at Home".
We made this for dinner tonight and it is amazing! Be warned this is absolutely not low fat but it does have some good green veggies and the leftovers last for days. Oh and don't forget the anchovies; they add a great richness without a fishy taste.
This is a rich dish so keep the portions small!
2 quarts chicken stock
1/2 C white wine
1 cabbage, stalks removed, washed and roughly chopped
3 big handfuls r kale, stalks removed, leaves washed
and roughly chopped
1 sourdough bread round
1 clove garlic, cut in 1/2
12 slices bacon
1 (4-ounce) tin anchovy fillets, in olive oil
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan
Sea salt and freshly ground black pepper
2 TBSp butter
Small bunch fresh sage, leaves picked

Preheat your oven to 350 degrees F.
Bring the stock and wine to the boil in a large saucepan and add the cabbage and kale. Let cook in pan.
Toast all but 3 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
Heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add bacon and anchovies. When the bacon is golden brown and sizzling, add the rosemary and cooked greens and toss to coat. Put the mixture and all the juices back into the large bowl. Drain fat out of casserole-type pan.
Place 4 of the toasted slices in the pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper . Bake in the preheated oven until crispy and golden on top, approx 30 minutes.
When the soup is ready, melt the butter in a frying pan and add the sage leaves; until they're just crisp and the butter is lightly golden. Plate small portions of the 'casserole' and spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan.

Chicken Noodle Soup

For all those suffering from cold and flu season, eat this and go to bed!
I am using a rottesori chicken here with boxed chicken stock to make it super simple--of course feel free to make your own stock and chicken (boil a whole chicken with carrots, celery, onions and spices for about 6 hours, strain and add to soup).
This is also fun on a cold winter night!
Chicken Noodle Soup
1 C diced carrots
1C diced celery
1 minced garlic clove
1 diced sweet potato
bunch of thyme
bunch of oregeno
pinch (or more if you like) red pepper flakes
1 liter chicken broth/stock
2 C shredded chicken (from a bought and cooked rotessori)
2 links chicken sausage--castings removed --can be cooked but doesn't have to be if in bulk (just remove castings if not cooked and drop in balls)
1 box Orechiette (button) pasta --you could also use rice (the better quality pasta the better--fresh is perfect!)
optional: grated perricono reggiano (sheep's milk cheese)
Cook carrots and celery, oregano and  thyme in olive oil in large sauce pan covered until softer. Add garlic and sweet potato. Let everything get fairly soft. Add broth, red pepper flakes and salt and pepper. Add approx. 3-4 cups of water. Bring to a boil. Turn heat to low, add both meats and let simmer for an hour (or up to two) (this pretty flexible so don't panic about time). Add noodles, uncooked, to soup. Cook until soft. Serve with the cheese if desired.
The great thing about this is both time and ingredients are forgiving. You can also add parsley if you'd like. The main thing is to get the veggies soft (letting them sweat) and then adding everything else. 

Sauteed Mahi-Mahi

Oh how I love this fish!!! It has an amazing light flavor and just tastes like a day at the beach. This is also one of the easiest recipes ever--I came up with when I was making a different recipe and discovered I was out of macademia nuts. I paired this with some sauteed baby spinach.

1 tbsp. olive oil
1 lb mahi-mahi
salt and pepper
small can of pineapple chunks
2 tbsp. tamari

Season fish with salt and pepper. In a large baggie, pour juice from pineapple (reserve chunks) and tamari in bag. Add fish and shake; let marinate in the fridge for an hour or so.
In a large saute pan, heat olive oil on medium high heat. When the olive oil starts to smoke, add the fish (discard juices and bag). Saute 4-5 minutes per side. When you are on the second side, add the pineapple chunks and allow them to briefly cook.
(If you are comfortable ans seeking some more spice, try some garlic and minced ginger in the marinade!)
Serve and enjoy!

Sea Scallops with Mushroom Risotto

This one truly takes work but if you have the aid of a kitchen helper (older grade schooler) who knows kitchen safety and has helped stirring for you, it can be a fun family activity.
I got this recipe from an old Tyler Florence ‘How to Boil Water’ episode--it’s from the Valentine episode because it really is a romantic meal. My kids are fans of risotto and this is a nice change of pace in our house. I love serving it with baby bok coy.

2 tbsp olive oil
1 lb sea scallops (muscles removed)
Salt and pepper
2 garlic cloves, minced
1 lb portabella mushrooms, stemmed and sliced
Handful fresh thyme sprigs (stems removed)
Handful chopped Italian parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine,
8 cups chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Fresh flat-leaf parsley (garnish)

In a large sauce pan, heat chicken stock until simmering. Keep on low heat and set to back burner.
Season scallops with salt and pepper. Over medium-high heat, add one tbsp oil to a large deep saute pan. When the oil starts to smoke, add scallops and brown well on both sides, about 2 minutes (do NOT over cook) . Remove and cover with a plate to keep warm while you make the risotto.
Reduce the heat to medium. Add remaining olive oil. Add garlic and cook until soft--this will be quick--be sure garlic does not brown. Add in the mushrooms and herbs and cook until the mushrooms reduce their size and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir until well coated; the rice with become clear. Season again. Stir in the wine and cook until it is reduced by half.
***This is the point where you enlist help in your older child (7-10 years old and understands the stove).
Slowly pour in 1 cup of the warm chicken stock stock and stir with a wooden spoon until the rice has absorbed all of the liquid; then add another cup--repeat this process, stirring constantly until you have added all the stock but one cup. This will take a little while.
If the risotto does not look creamy after all the stock is added, warm up a bit more stock--you want the risotto slightly firm but creamy.
Fold in the scallops with the last cup of stock to warm them up. Continue to stir. When the risotto is cooked, gently add the butter and cheese, and a bit more olive oil. Serve hot. Garnish with parsley.
Serve with the baby bok choy!

Baby Bok Choy

Baby Bok Choy

6 baby bok choy, washed carefully
2 garlic cloves, smased
2 tbsp olive oil

Over high medium heat, add olive oil in a large saute pan. Once the oil is heated quickly add the bok choy and smashed cloves. Heat just a few minutes until bright and green. Place on paper lined plate and remove garlic. Top with a touch of fresh ground pepper and salt. Remove leaves off bulbs for smaller hands!

Posting meals later this week

I truly apologize for posting no meals on Sunday. we are going through a chicken pox feast at the home and it's been a left-over week! Thank you for patience!

If this food is not fancy enough ;)

You just must check out this blog:
It's French and fancy--just what every three year eater wants (snails anyone?)

The food looks awesome and something I would love to make when my children are all away at college!

Tuesday Tips

Ever wonder how the chefs on TV look so together?
Yes, the education and training help but the biggest help--prep from a sous chef. A sous chef comes in before the show, chops, dices and measures and then places the ingredients separately in little containers.
Today, try to be your own sous chef! If you have a few moments this morning, dice up the veggies for tonight's meal. I sometimes go dice crazy and prep veggies for the the next 48 hours (I don't do longer or the veggies could get bad). True, you will lose some nutrients chopping so soon in advance but when you are finally able to put together dinner, it sure is nice to just drop in the pre-cut veggies. You'll feel like Martha Stewart!
I encourage you to try this with the following recipe. Just chop up the red bell pepper, mushrooms, garlic and tonight's dinner will be a snap!

Chicken Cacciatori

This morning I was prepping for tonight’s dinner and realized I forgot to share this gem. It’s based on Ellie Krieger’s recipe from Healthy Appetite from the Food Network. I added pasta to make it more tempting to card loving kiddos!

Chicken Cacciatori

2 lbs. boneless, skinless chicken cutlets
2 teaspoons olive oil
1 red bell pepper, thinly sliced
1/2 pound baby portabella mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes with juice
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (less if you like things not so hot)
Salt and pepper
whole wheat pasta (cooked to al dente)

Season chicken with salt and pepper. Heat olive oil over medium high heat in a large saute pan. Brown the chicken on both sides, about 4 minutes per side. Remove the chicken and place on paper towels on plates (drains the oil).
Reduce the heat to medium. Add pepper and stir until soft, about five minutes. Add the mushrooms and cook until mushroom reduce in size and begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the diced tomatoes with juice and spices. Cover and simmer for ten minutes.
Return the chicken to the pan and simmer, covered, for about twenty minutes.
Serve over pasta.
Enjoy!

PIZZA

Pizza. Face it, we all love it and believe it or not, you can make it at home and make it a little better than the standard thirty minute deal. I use my simple sauce recipe for this one.
And don’t shy away from making the dough--once you make it, you’ll see how easy and fun it is (especially for the resident pre-schooler in your house).

Pizza

1 package quick rise yeast
1 1/3 C warm water
3 - 3/12 C flour (you can use a whole wheat/ white combo)
1 tbsp salt
1 tbsp olive oil
2 balls mozzarella, sliced
generous handful of parmegiano reggiono
toppings (ideas include sun-dried tomatoes, baby spinach, grilled asparagus, grilled bell peppers)
simple tomato sauce

Combine flour and salt in large bowl. In a separate bowl, dissolve your yeast on top of 1 1/3 C warm water (the yeast should foam, if not, it may be dead). After one minute, stir yeast and water combo. Make a well in center of flour and add yeast/water. Stir with wooden spoon until a ball forms. Place ball in center of floured surface. Knead (perfect job for the pre-schooler in your life) until the ball is smooth and elastic--approximately 10 minutes). Be sure to add extra flour to keep dough from sticking.
In another large bowl, put in the olive oil and spread around using a sheet of wax paper until the entire inside is covered. Place ball in bowl and cover with plastic wrap. Place in draft free area for one to two hours. It will double in size.
Cover a rimmed baking sheet with parchment paper. Place ball on paper and spread out evenly onto sheet. Cover again with plastic wrap and let sit for one hour.
Preheat oven to 450.
Remove plastic wrap and pound down any bubbles in to dough. Push dough up on sides to create crust. Cover with sauce.
Bake for 20 minutes. Take out of the oven, spread mozzarella slices over pizza, sprinkle over parmegiano reggiono and add toppings. Bake an additional 5 minutes.
Remove and slice immediately. Serve five minutes later.
Yummy!

Old School Pork Chops with Apples, Jamie style

This is yet another winner from Jamie Oliver and ‘Cook with Jamie”--you have bought this by now haven’t you :) (He has a cooking show on Foodnetwork, Saturdays 8:30 am Central time; even the music at the end is good.)
In his book, the stilton is a suggestion but I find it an absolute asset. Yes, it does have a very proud price tag but look at it this way, it’s already got mold in it so it will last longer than your average cheese. I love to pair this with a nice spinach salad including more apples wedges and crumbles of that yummy stilton (and if mommy has some port, try it with the stilton--a dream pairing!).


Old School Pork Chops with Apples and Stilton

4 pork chops
olive oil
2 apples (try macintosh or fuji), unpeeled and cut in thin wedges (you’ll get about 16 per apple)
1 tbsp butter
8 or 9 fresh sage leaves (dressed in a touch of olive oil)
4 tbsp stilton cheese


Preheat oven to 400F. Lay the pork chops out on a board and using a sharp knife, make deep cuts along with fatty side about 1 cm apart--this is a way to render the fat and make it nice and crispy. Sprinkle the chops with the salt and pepper.


Heat olive oil in a heavy saucepan. Place your chops in it and cook for 2 to 3 minutes on each side until golden brown (I’m sure you know the look). You’ll notice the cuts fan out a bit.


Lift the chops out of the pan and put them onto a baking sheet. In the saucepan, melt butter and saute apple wedges until lightly brown. Evenly divide apple slices on chops and top with sage leaves. Top each with a nice pat of Stilton.
Put the baking sheet into the oven for 4-6 minutes until everything is golden and the cheese is melty (again you know this look).
Serve with the spinach salad.ENJOY!!!

Asian Style Tiapia

This is a great one to make with kids. It’s messy, silly and you get to dump it into a paper bag. Little ones care tear ends off snow peas.
I adopted this recipe from Dave Lieberman on Food Network.
It’s also quite tasty!

Asian Style Tilapia

olive oil
4 tilapia fillets (approx. 3/4 lb.)
1 tbsp. fresh ginger, peeled and grated
1 lemon, zested and juiced
30 snow peas, ends snipped off
2 small red potatoes, sliced thinly in matchstick size
8 tbs. lite coconut milk
salt and pepper
4 brown paper lunch bags

Preheat oven to 400 degrees F.
Cover the paper bags with olive oil (stack together to let olive oil sock in). Season potatoes with salt and pepper. Press lemon zest and ginger into filets; season with salt and pepper. Top each with even amount of potatoes, followed by snow peas. Carefully place a filet in each bag (with toppings); pour in 2 tablespoons of coconut milk in each bag, over fish. Fold well to seal in juices and steam. Place bags on baking sheets and let cook for 20 minutes. Carefully tear open bag and serve in bag.

Eggplant Parmegiano

This recipe calls for the very unhealthy cooking method of frying. I have tried baking but it does not give it the same texture. To make frying as healthy as possible, I fry at a very high heat for a very short amount of time (less than a minute per side) as the less time frying, the better. I am also using store bought Italian style bread crumbs. I used to make my own (see note below) but I found some great bread crumbs from Whole Foods just as good as mine, if not much better.

Eggplant Parmegiano

1 large eggplant, sliced
Generous handful of sea salt
1 C Italian style bread crumbs*
1 egg
1/4 C olive oil
1 ball fresh mozzarella, sliced
1/2 cup freshly grated Parmigiano-Reggiano
Simple Tomato Sauce (see the post below)

First lay out the sliced eggplant over a paper towel and sprinkle with sea salt. Let sit for 15-30 minutes. This removes the bitter taste eggplants sometimes have. Rinse the eggplant slices and pat dry. Set aside.
Whisk egg in bowl and pour bread crumbs on large plate. Beside these two items place a large empty plate. (This is your breading station.). With one hand, dunk and eggplant slice in the egg, using fingers to remove excess egg. Dump on bread crumb plate and using other hand, pat down both sides until the round is nicely covered, shake off excess and place on plate. Continue the process with each slice.

In heavy saucepan, heat 1/2 the olive oil over high heat. When the olive oil begins to smoke, add as many eggplant slices as possible (do not crowd pan). Using tongs, flip over after one minute (or until browned). Cook on other side additional minute and remove from pan, placing on paper towel lined plate. Add more olive oil to pan if needed and repeat until done. (Do NOT leave your stove during this process--it is very fast and needs constant attention). Press another paper towel on eggplant to remove excess oil.

Preheat oven to 375.

In a large lasagna pan, cover bottom of pan with a nice layer of tomato sauce. Place eggplant slices on top of sauce. Cover with more sauce, based on your taste (I love sauce so the more the better for me ;) ).
Place mozzarella slices on the eggplant/sauce. Sprinkle with the Parmigiano-reggiano. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an addition 10 minutes until bubbly and slightly brown.

Serve with pasta or garlic bread. I also like to add a small salad to get some green into the meal.

* To make your own bread crumbs, take stale bread, crust removed, and chop in food processor. Add dried Italian spices like basil, oregano, garlic powder, dried onion and celery seasoning.


Simple Tomato Sauce

I do not recommend this sauce for pasta but it is great on pizzas and parmgiano dishes! That being said, it is OK on pasta with the above eggplant dish since it is not the focus of the meal.

Simple Tomato Sauce

Large can crushed tomatoes
1 clove garlic, diced
olive oil
glug of good red wine
fresh basil

In a heavy saucepan, heat up garlic in olive oil. Before garlic browns, add wine to deglaze pan. After most of the alcohol has burned off, add tomatoes and basil. Bring to a boil and then turn low to simmer for approx. 20-30 minutes. You can store extra in freezer for next time :)

Chicken Curry Soup

In found the basis for this in Rachel Ray’s magazine. I love the idea of using rotisserie chicken since I always seem to have left-overs from them! The original recipe calls for an entire rotisserie chicken but I think about half the bird, skin removed is plenty.

Chicken Curry Soup

1 tablespoon butter
1 red bell pepper, finely chopped
3 tsp curry powder, plus additional for garnish
1 32-ounce container chicken broth
1 head cauliflower, cut into florets
1 large baking potato , peeled and cut into small cubes
1/2 rotisserie chicken, skin discarded and meat shredded
Salt and pepper
3/4 cup Greek Style Yogurt*

In a large saucepan, melt butter over medium high heat. Add bell pepper and curry powder (this smells amazing!), stirring often. Once softened, add broth, cauliflower and potato. Bring to a boil and then lower heat to low medium, add salt and pepper, and partially cover for approximately 30-40 minutes until veggies are tender.
When ready to serve, stir in yogurt and garnish with a bit of curry powder.
Serve with some toasted pita bread or Nan.

* If you can’t find Greek yogurt, go ahead and use whole plain yogurt.

Fusilli with Sausage, Artichokes and Sun-dried Tomatoes

I adore this recipe! It’s from Everyday italian with Giada (with a few minor touches). I actually prefer using the whole wheat pasta--it adds a very nice touch to the flavor.

Fusiili with Sausage, Artichoke and Sundried Tomato

3/4 cup drained oil-packed sun-dried tomatoes, chopped in bite size pieces, 2 tablespoons of oil reserved 
1 lb bulk italian sausage
2 (8-ounce) cans artichoke hearts (rinsed and drained) 
2 large cloves garlic, chopped 
1 3/4 cups chicken broth 
1/2 cup dry white wine 
16 ounces whole wheat fusilli pasta 
1/2 cup shredded Parmigiano-Reggiano, plus additional for garnish 
1/3 cup chopped fresh basil 
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Cook the pasta in boiling water until al dente (about a minute less then the cooking time on the box). Drain the pasta (do not rinse). Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces. Transfer the sausage to a colander and run under cold water until water runs clear (this washes off excess fat)l. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the chicken broth, white wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally.
Add the pasta, sausage, 1/2 cup Parmigiano-Reggiano, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and a couple parsley leaves.

New Format

Yes, we have had dinner at the house since January 24th! I have not however had the time to post what we ate ;(
In an effort to share more meals, I am going to post a weeks worth of meals every weekend. This will really help if you are going out to the grocery store and need just that!
Look for this week's meals by Sunday!!!
Lisa

Minestrone Soup

It’s getting cold here again so it’s time for another favorite comfort food! Today is one of my favorite soups, minestrone! I like to use a whole pound of pancetta (Italian bacon) but you can use a bit less if you are watching your fat. You can also skim some fat off while the soup is simmering. I especially love this recipe because I can fix it in the morning, let it cook and enjoy it at night!
This is one of the few times you don’t need to add salt--pancetta is very salty and easily flavors the dish!

Minestrone Soup

1 tbsp olive oil
1 lb. pancetta, diced
3 sprigs rosemary, leaves removed and diced
1 clove garlic, minced
4 large carrots, peeled and diced
4 celery ribs, sliced in half at the rib and diced
2 zucchinis, diced
1 pint button mushrooms, sliced
1/2 C red wine
1 can (28 oz) diced tomatoes
1 quart veggie broth
1 can (14.5 oz.) cannelli beans
1 rind from a wedge of Parmigiano-Reggiano
Large bunch of kale (or spinach or swiss chard), torn into bite size pieces
Optional: 1 lb. pasta (wagon wheels, shells)

Heat olive oil in large sauce pan over medium high heat. Add pancetta and rosemary. Fry until brown (not crispy). Add garlic, carrots, celery and zucchini. Cover and let cook until soft, about 8-10 minutes. Add mushrooms until they decrease in size. De-glaze pan with the wine (this will remove all the food sticking to the pan and give great flavor. Cook until the wine is reduced by half (the alcohol will be gone). Add tomatoes, broth, cannelli beans and rind. Cook until it boils and then reduce heat to low medium. After it simmers for at least 1 hour (or up to 4), add kale. Stir in and cook until kale is soft and withered.

In a large pan, boil salted water and cook the pasta.

Remove the rind and serve the soup over the noodles.

This soup freeze well--without the noodles!

White Fish with Artichokes and Tomatoes

I decided to try a fish in foil packet for dinner this night. The recipe is inspired by Giada from “Everyday Italian” on the Food network.
I found these great fresh vacuum sealed artichoke hearts in the produce section of my grocery store and I had to find something for them. The recipe sounded perfect and a great way to use the rest of the cherry tomatoes from the other night!
I used tilapida for the fish but halibut or any other whit fish would work just as well.

White Fish with Artichokes and Tomatoes

4 fillets of white fish (deboned; skin removed)
15 cherry tomatoes, halved
8 oz. artichoke hearts (canned, frozen or fresh)
1 clove garlic, minced
1/2 C chicken broth
generous tablespoon of thyme
salt and pepper
shot or two of white wine

Preheat oven to 400 degrees.

Combine all ingredients but wine in large bowl. Spread out 4 sheets of heavy duty aluminum foil. Place veggies in center of sheet (divided evenly per sheet). Place fish over veggies and fold up sides. Pour a bit of wine on each serving. Seal up and cook for approximately 18-20 minutes (depending on thickness of fish).
Open packets carefully and place fish and veggies on plate. You can pour the remaining juices over the fish.

Chicken with Asparagus and Cherry Tomatoes in Foil

There is an excellent page in Jamie Oliver’s cookbook “Cook with Jamie” that describes various ways to cook chicken breast wrapped in foil. This is one of them (with a few minor changes). Again, I highly recommend this book--this page is worth the purchase price alone!
I apologize for two chicken recipes in a row--I try very hard to avoid serving the same protein two nights in a row; however, today there was no school and my older daughter wanted to help with dinner. This recipe is one of the easiest I know and perfect for a nine year to do, pretty much, on her own!

Chicken with Asparagus and Cherry Tomatoes in Foil

1 1/2 lbs. chicken breast--flattened (separated in two)
12 stalks asparagus, trimmed (sliced in small discs up to one inch before tip)
12 cherry tomatoes (sliced in half)
3 sprigs rosemary (2 sprigs along with leaves only from the fourth one)
2 tbsp olive oil
salt and pepper
‘glug’ of white wine (one you would enjoy drinking)

Preheat oven to 400 degrees. Place chicken in large bowl and season with salt and pepper (rub into the meat). Add the veggies and rosemary leaves along with the olive oil. Mix together with your hands until olive oil is spread evenly (kids love this step--just make sure they can really scrub hands when done and that they don’t squish the tomatoes!). Season once more with salt and pepper. Take out two sheets of heavy duty aluminum foil. Place veggies in center of both sheets (divide evenly). Put chicken pieces over veggies and garnish with the remaining rosemary sprigs. Fold up the sides around the chicken. When you have the chicken and veggies secure (not able to leak out), add a splash of white wine. Now seal up the packets and place on a cookie sheet.
Cook in oven for 25-30 minutes. Take out and carefully remove a top foil (watch out for steam). Let sit five minutes. Remove the rosemary sprigs and serve chicken with the veggies.


Note--Tomatoes are best in late summer but since the tomato is not the main flavor of the dish, it’s OK to use the rather bland out of season cherry tomato.

Chicken Fajitas with Walnut and Cilantro Pesto

We have been enjoying leftovers the past few days so I’m sorry I have not posted in a few days. Today we are going to enjoy a tried and true health favorite--boneless, skinless chicken breast. Chicken is so versatile and it’s great to keep a few frozen chicken breasts in the freezer (for no more than 4 weeks of course!). If you can try and always get free range chicken without the hormones--organic chicken is best but these can be hard to come by and sometimes get pricey. I personally love chicken because there are so many options--chicken is a like a blank canvas and you can make it into just about any type of dish you are craving.
Tonight, we’ll Tex-Mex with fajitas. I am using an indoor grill so I can also grill the veggies at the same place as the chicken. If using an outdoor grill, you can fry the veggies in a bit of olive oil inside or pack them in a foil packet with a touch of olive oil and place over grill. The pesto recipe that follows is not essential for the dish but it really gives the fajitas an extra pop!

Chicken Fajitas

2 lbs. boneless, skinless chicken breast
1/2 tsp chili powder
1/2 tsp oregano
2-3 bell peppers (red, yellow and green, pref.), sliced in ribbons
1 onion (Videlia is sweeter for kids), sliced in ribbons
1 zucchini, sliced in ribbons
3 large carrots, sliced in ribbons
3 large Portabella mushrooms, sliced lengthwise
6 whole wheat tortillas
Walnut and Cilantro Pesto (recipe follows)

Heat grill. Rub spices and salt and pepper into chicken breast; if breast is organic/free range, rub a bit of olive oil in the breast as well (this types of chicken tends to be a bit more tougher because the muscles are more developed).
Place on hot grill until cooked through--juices will run clear; this is approximately five minutes per side but may vary based on how thick the meat is. You can use a meat thermometer; it will register at 165 degrees.
Place meat on plate and cover with aluminum foil to rest.
Grill veggies until you get nice char marks and everything is ‘soft’.
Slice the chicken in thin diagonal strips.
Heat the tortillas.
Slather pesto on tortilla and fill with desired amount of toppings.


Walnut and Cilantro Pesto

1/2 c packed cilantro
1/2 c basil leaves
1/2 walnuts (lightly toasted in oven at 350 for 5 minutes)
1/2 c Parmigiano-Reggiano
1 clove of garlic (minced)
1 tsp Thai chili paste
drizzle of honey
Juice of one lemon
Salt and pepper
1 tbsp olive oil

Combine all ingredients in food processor until smooth. If not smooth enough, add more olive oil. Taste and adjust spices based on your preference. Store in airtight container.

Rigatoni with sausage, butternut squash and kale

It’s getting really cold here and I am seeking a warm, comforting dish. Pasta, sausage and a heavy cream sauce always seem to warm my soul. To keep things a bit more healthy, this dish includes butternut squash and the super-hero veggie, kale. For tonight, I am using white pasta; whole wheat is obviously a better choice but the whole wheat doesn’t compliment the creamy sauce as well and since this is a once in rare while treat, I decided to go all out! If you want to make this dish, a lot--go for whole wheat or half whole/half white.
This recipe was adapted from Lauren Deen and “Kitchen Playdates”.

Rigatoni with Sausage, Kale and Butternut Squash

1 lb. mild Italian bulk sausage (if you don’t have bulk, remove castings from sausage)
1 medium butternut squash, peeled and cubed in 1/2 in chunks
3 tbs olive oil
5 cloves garlic, smashed
8 sprigs fresh thyme
1 large bunch kale, torn into bite size pieces (tough stems removed)
2 c half and half (original recipe calls for heavy whipping cream)
1 1/2 c Pecorino Romano, shredded (Southern Italy's parmesan--a bit milder)
Few handfuls of Panko (Japanese bread crumbs)
1 lb. rigatoni
salt and pepper

First preheat oven to 400 degrees and heat a large pot of salted water for the pasta.
Place butternuts quash and three garlic cloves in a large baking pan (think lasagna pan). Coat with olive oil and season with salt and pepper. Place sprigs of thyme on squash. Put in the oven.

On stove, cook sausage in a touch of olive oil until no longer pink. When done, drain in sink and run water over sausage until water under sausage runs clear (this takes out excess fat without removing flavor). Add the kale and remaining garlic to the pan (don’t clean out the sausage remains--the oil add flavor). Cook until kale wilts. Combine sausage and kale in large bowl; remove garlic.

At this point, the water should be ready for the pasta. Add it and cook for two minutes less than the required cooking time.

Check on the squash. You want it to be soft*. Once it is soft (this could take almost thirty minutes), take out of the oven and reduce heat to 375. Now remove the sprigs of thyme (letting the leaves stay on the squash or scraping them off the twig) and garlic. Add sausage and kale mixture to the pan. Add the cream and milk. Mix and add the pasta and 1 cup of the cheese.

Once mixed well, top with the remaining cheese and panko. If you have a while until dinner, let the dish hit room temperature and store covered with foil in the refrigerator for no more than 24 hours.

If ready, cover with foil and cook in the oven for 25 minutes. Take off foil and cook an additional 5-10 minutes (until topping is crispy).

Let sit five minutes before serving.

* It’s OK if it gets mushy, some of the squash will simply blend with cheese and adhere directly to the pasta (great if you have a kid that won’t touch veggies!)

Roasted Butternut Squash

Always a great side!

Roasted Butternut Squash


1 whole butternut squash--peeled, seeds removed and cut in 1/2 -1 in cubes
1 tbsp ground cinnamon
1 tbsp. butter

Preheat oven to 400 degrees. Add butter to bottom of the pan and mix the squash (you want the squash to have some butter on it). Mix cinnamon in squash.
Bake for 20-30 minutes, based on texture you prefer. You can also top with some raw sugar.

Turkey Burgers

Today I am longing for the summer breeze, sunny days at the pool but with possible snow on the way, it's not happening. So I am using the indoor grill to indulge in a summer family favorite, turkey burgers. I like to add a cheesey surprise inside the burger for my kids--we use Swiss cheese but I urge you to use your own preference (we have had success with goat cheese). To keep us warm, I am including a roasted butternut squash.
Happy Eating!

Turkey Burgers

1/2 lb. ground turkey (pref white but a mix of dark and white ok)
4 slices swiss cheese
olive oil
salt and pepper
condiments
4 whole grain buns

Heat your grill. Mix turkey with salt, pepper and a touch of olive oil. Make 8 thin patties. 'Fold' the swiss cheese into little squares and place on four of the patties. Smoosh the remaining four patties on top of the cheese to completely cover the cheese (the cheese is a stuffing); be sure no cheese is exposed and both patties are bound together.
Heat on grill until you see some cheese start to ooze out (this means the burger is cooked--neat huh?!). Place burgers on plate and cover with foil.
Brush buns with olive oil (can be infused with garlic for extra flavor*) and place on grill until there are grill marks--usually 2-3 minutes. Set up burgers as usual.

** To infuse olive oil with garlic, smash one clove of garlic and place in small glass dish with 2-3 tablespoons olive oil. Microwave for 20-30 seconds on high. Remove clove and use olive oil.

Moroccan Stew

This is an adaptation from another Food Network host, Dave Lieberman. if you get a chance, check out his show "Good Deal with Dave Lieberman"--he uses fresh, whole ingredients but keeps it all budget friendly, This Moroccan Stew is my older daughter’s favorite meal. I love this as it's a true one pot meal--it's already got your leafy greens and protein. It’s also great for left-overs--freezer friendly.

Moroccan Stew

2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, diced finely
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper (more if you like some true spice)
1 (14.5-ounce) can chopped tomatoes
3 cans chickpeas, drained and rinsed well
1 sweet potato, peeled and cut in 1 inch cubes
1 quart vegetable broth
Salt
Black pepper
2 cups baby spinach (frozen OK)

Heat olive oil in a large pot over medium-high heat. Add garlic and saute for a minute (do not let brown). Add spices and saute a minute or so (fyi--this step is very fragrant and wonderful!). Add tomatoes, chickpeas, broth, and sweet potato. Add salt and pepper. Stir well. Be sure chickpeas are covered; if not add a bit of water.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash some of the beans with a potato masher. Stir in the spinach and let; wait a few minutes (spinach will wilt if fresh).
Take a quick taste test and add salt, pepper or other already used spice based on your preferences.
Serve!


Peanut butter and banana quesadillas

Sorry I have been out of the loop--school has started for the kids and I needed to concentrate on getting them ready :)
One of our favorite lunches is a take on Elvis' pb and banana classic. In this recipe, I use a panni press but you can also fry the quesadilla in butter--naturally the panni method is a little better for you!
(This recipe contains nuts!)

Peanut butter and Banana Quesadillas
(enough for 4)

1 large banana
4 spoonful peanut butter (natural if possible)
sprinkle of cinnamon
8 whole wheat tortillas
honey

Combine first three ingredients; spoon over 4 of the tortillas and top with remaining tortillas. Place on panni for approx. 4 minutes--you want to warm the center and get grill marks.
Once removed, slice in quarters and garnish with honey.
Yummy!

Fire-Roasted Tomato Soup and Salad

I love to eat soup and salad on cold winter days. It just warms me from the inside out. This is my own twist of the all time favorite Campbell's Tomato Soup, kicked up a little. I love to serve this soup/salad combo with some nice warm garlic bread (not the healthiest addition so go easy on the bread please).

Fire-Roasted Tomato Soup


2 cans fire roasted tomatoes (28 oz. Muir Glen)

1 bulb garlic

3 spears celery with leaves, chopped

1 tsp. oregano

1 tsp. thyme

2 tsp. basil
1 bay leaf

1/4 cup merlot

2 tbsp. olive oil

salt and pepper

parmigina reggiono


Preheat oven to 285. Cut off top head of garlic and wrap in aluminum foil, leaving top exposed. Cover top with 1 tbsp. olive oil and salt and pepper. Cook in oven for 1 1/2 hours until garlic is soft.
In large saucepan, heat olive oil at medium heat. Squeeze out garlic cloves and add with celery. Saute both in olive oil until soft. De-glaze with merlot. After half the wine evaporates, add tomatoes, spices and cup of water. Bring to boil and them simmer for 45 minutes or so (can simmer two hours). Take out bay leaf. In small batches, blend soup in blender with lid covered by cloth and hand (not pretty if it explodes--I know!) until smooth. Serve with parmigina reggiono--ENJOY!!!!

Apple and Walnut Salad
Mixed greens
apple, sliced
walnuts
dried cranberries

Mix ingredients together. I don’t use a dressing as the ingredients add enough flavor.

Garlic Bread
1 loaf sourdough bread (round)
1/2 stick butter, softened (the real thing please)
1 clove of garlic (finely diced)
Bunch of parsley, finely chopped

Preheat oven to 400 degrees. Slice bread in half, horizontally. Store 1/2 for future use (you only need a 1/2). Mix remaining ingredients and spread over remaining bread half.
Wrap in aluminum foil and heat in oven for approximately 20 minutes.

Steelhead Trout

Yep--back to fish! This time I am opting for something more in season. Wild Alaskan Salmon is only in season from May to June and the frozen King salmon is looking really pasty--I gave some the smell test this morning at our fish counter and I smelled not the ocean which I should smell or even fish which you never want to smell BUT nothing. It had been frozen for so long, flavor was disappearing. He commented we may want to wait or go for Atlantic salmon. I prefer to limit farmed or Atlantic salmon because those fish have higher mercury levels and I am feeding little ones. Soooo he suggested the steelhead trout which just came off the truck 1/2 an hour before fresh! The color was lovely, the smell crisp and salty so I brought it home. I found some great recipes and decided to go for this one, mix match of different stuff. (Jamie Oliver was once again the true inspiration :) from 'Cook with Jamie'--did I mention I love that book????)

Baked Steelhead Trout

4 6 oz. filets
olive oil
Zest of one lemon and its juice
bunch of parsley, diced
salt and pepper
fresh baby spinach

Turn on broiler. Place trout on aluminum foil, skin side down. Rub fish with olive oil and salt and pepper. Add lemon, juice and parsley on top. Broil fish at second rack away from heat for 5 minutes or less; careful not to burn parsley.
Turn heat down to 325 and place fish on bottom rack. Heat for approxiamtely 10 minutes or until cooked through.
While cooking, place baby spinach on plates (squeeze a bit of lemon juice over leaves).
Serve fish (be sure to remove skin!) on top of spinach; the spinach will wilt slightly.

Pesto pasta--EASY EASY

For the big game, I wanted to make something quick and easy that the kids would love.
I have a great deal of pestos; the one here is a basil based one. Pesto is great because it goes with so many dishes. You can put it n fish or chicken or use as a spread for a sandwich. With it being so easy to make, always try to have some on hand.
You can use a 1/2 and 1/2 whole wheat/white pasta go all whole wheat

Pesto pasta with Sundried tomatoes

1/2 lb. any pasta shape (try something ‘kid fun’)
Pesto (see below for today’s choice)
Sun-dried tomatoes, diced and padded dry from oil (always buy sundried tomaotes packed in olive oil, dry ones are not the same)

In a pot of salted boiling water, cook pasta until al dente. Drain and place in large bowl. Add desired amount of pesto and the sundried tomatoes (the more the better here!). Try this with a romaine garden salad.



Basil Pesto
1 clove garlic
3/4 cup pine nuts (lightly toasted at 350 for 5 minutes)
Salt and pepper
1 bunch basil (leaves only)
1 bunch Italian parsley
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese

Blend all ingredients in food processor until you have a paste. Adjust ingredients based on your taste.
*Note--add olive oil slowly; you may need more or less than described.

TiVO alert!!!!!

Laura Deen, author of "Kitchen Playdates" is going to be on Marth Stewart tomorrow!!! Her cookbook is beoynd wonderful, esp. if you have 3-10 yr. old children. My kids have made the baker's dozen on their own and it was great. I ave some favorites I promise will be on this blog in the next few weeks--I am in love with the kale, butternut squash and saugage rigatonni! And the best part of the cookbook is that it gives you ideas for what your kids can do based on their age/skill level.
So set you TiVOs! I promise you will love this!

Poached Salmon

This is a great way to make lots of different types of fish. The fish stays moist and the poaching liquid incorporates some fantastic flavor.

Poached Salmon

Cold water
4 6-8 oz. salmon steaks
5 baby carrots, sliced
2-3 celery stocks
1/2 onion, sliced
3 or four sprigs of thyme
1 tsp. peppercorns (whole)
Salt
good glug of white wine

In a heavy saute pan, add carrots,celery, onion, thyme, wine, salt and pepper. Fill to at least half way with cold water (you want to save room for fish). Bring to a boil. Add salmon. When the liquid returns to a boil, turn off the broiler and allow the salmon to cook 5 to 8 minutes, depending on thickness of fish. When done, the fish should flake. Remove salmon from liquid (you can discard the liquid at this point). Serve with your favorite steamed veggie.
This family is doing one of our favorites--broccollini!


Brocollini

Trim off to tough ends on the vegetable. Saute briefly in olive oil and serve. Season with salt and pepper.
It is that easy!

Three Bean Vegetarian Chili

This is from a recipe I adopted from Eille Krieger on “Healthy Appetite” on the Foodnetwork. If you’d like to see the original recipe, click http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33901,00.html. I made most of the changes based on my family preferences and on some of the reviews of the recipe I got on the site--esp. the fire roasted tomatoes! If you’ve never tired Bocca, I strongly encourage you to give it a shot--there are 13 grams of protein, 1/2 gram fat and NO sugar; it tastes great too!

Three-Bean Chili
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, diced (1 cup)
5 baby carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 package Bocca Meatless Crumbles (1 lb.)
1 (28-ounce) can fire-roasted crushed tomatoes (suggest Muir Glen)
2 cups water
1/2 small can chilpote (adobo) sauce) (other half reserved)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
cheddar cheese

Heat the oil in large pot or Dutch oven over moderate heat. Add the garlic , bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the Bocca crumbles and cook until no longer frozen. Stir in the tomatoes, water, chipotle sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. If you feel the flavor is not strong enough at this point, slowly add more chilpote sauce by teaspoon amounts. If it is too hot, add a bit more cumin. Keep in mind, the cheese will cut down the heat. At this point you can simmer and leave on a low burner for up to 4 hours (if you plan on doing this, be sure to check on it occasionally to make sure it doesn’t dry out--you can always add a bit of water. Season, to taste, with salt and pepper. Serve with a sprinkling of grated cheddar cheese (we prefer sharp).
Because of the heat, I like to serve a sweet side dish. Because we already had butternut squash with lunch, we decided on sliced apples topped with cinnamon and raw sugar (lots of cinnamon, little sugar).

Beans are an awesome source of protein with little fat and for some reason babies in particular love them!

Fun Friday!

Firday here is family fun night. We usually do one of three things:
- play games
- go somewhere super fun (like minature golf, bowling, movies)
-order food (not healthy in the slightest)nand play games/watch TV

So for tonight, the kdis have asked we get BW-3s (that's Buffallo Wild Wings for anyone not from Ohio). The medium sauce doesn't have super bad stuff and it reminds me of my college days so it is hard for me to say no :0. We do eat fried greasy foods a few times a month and the kids know we don't eat like this every night. And beside; it gives me a break :)

So anyway---this is something really easy the kids had for lunch:

Pizza Tortillas

sauce (see below)
whole wheat tortilla
sliced mozerrella (the kind in ball form, please)
parmigina reggiono
fresh veggies (today we are using baby spinach)

Perheat over to 400 degrees.
Place tortilla on baking sheet. Laddle sauce (not too much or you will get a mushy pizza) careful to leave a border for 'crust'. Pile veggies and top with both cheeses. Heat in oven for approx. 7 minutes or until cheese starts to bubble.
Slice in quarters and allow to cool slightly before serving!


Sauce:
Large can crushed tomatoes
1 clove garlic, diced
olive oil
glug of good red wine
fresh basil

In a heavy saucepan, heat up garlic in olive oil. Before garlic browns, add wine to deglaze pan. After most of the alcohol has burned off, add tomatoes and basil. Bring to a boil and then turn low to simmer for approx. 20-30 minutes. You can store extra in freezer for next time :)

(This is a great basic sauce and goes with italian chicken dishes.)