tag:blogger.com,1999:blog-31253055731518880212024-03-13T06:33:26.284-07:00whatsfordinnermommyMiss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-3125305573151888021.post-78478228490254710162009-11-15T14:43:00.000-08:002009-11-15T14:56:15.494-08:00Favorite Roasted Garlic Mashed PotatoesMy youngest daughter is my mashed potato girl (she even plays mashed potatoes in a school play this year!). For the past couple of years, she has had mashed potato duty from start to finish. I bought a very pricey but very quick mashing tool that makes the whole process a snap. She also peels and leaves a small amount of skin which actually helps the dish.<div><br /></div><div>I love the roasted garlic in these. They add a great dimension!</div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#FF0000;">Roasted Garlic Mashed Potatoes</span></span></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#FF0000;">gluten free</span></span></span></div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 full head of garlic (outer leaves peeled)</div><div>1 TBSP olive oil</div><div>salt and pepper</div><div>7 or 8 Idaho potatoes, peeled and quartered (leave little bits of skin on)</div><div>5 TBSP butter (and more just in case)</div><div>1/2 C whole milk</div><div><br /></div><div>Preheat oven to 350. Slice off the top of the garlic head and drizzle olive oil over it. Season with salt and pepper. Wrap in aluminum foil leaving top exposed. Bake for one full hour.</div><div><br /></div><div>Meanwhile, bring a large pot of water to boil. Add potatoes and cook about 15 minutes (until tender--can easily pierce with a fork). Drain and let cool, slightly.</div><div><br /></div><div>Add butter and milk. Mash. Season with salt and pepper. Add more butter or milk as needed.</div><div><br /></div><div>Take garlic out of oven and squeeze moist cloves in the mashed potatoes. Continue to mash until the potatoes are to your liking :)</div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-79625233787328875562009-11-15T14:20:00.000-08:002009-11-15T14:57:34.206-08:00The Thanksgiving TurkeyBefore you even begin to read this, please remember this is a Thanksgiving recipe. It is meant to be extremely calorie-laden. This turkey is gluttony at its finest. Try not to think of the calories or the fat content as you read it ;)<div><br /></div><div>I got this incredible recipe from Tyler Florence and make it every year (oddly, I switch all my dishes every year but the turkey--you cannot top perfection)</div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#FF0000;">Maple Glazed Turkey with Bacon</span></span></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#FF0000;"> (gluten free addition)</span></span></span></div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 11-13 pound turkey (thawed, brining optional)</div><div>2 sticks butter, room temp</div><div>handful fresh sage, chopped</div><div>1 C maple syrup (yes, real!)</div><div>1/4 C hot water</div><div>10 strips bacon (uncooked)</div><div>1/4 C arrowroot flour (or regular flour)</div><div>Chicken stock (amount varies but have a full box handy)</div><div>1/4 lemon, juiced</div><div><br /></div><div>Pre-heat oven to 350.</div><div><br /></div><div>Combine sage and butter in small bowl ( great smaller kids activity if you don't mind greasy fingers!). Season with salt and pepper.</div><div><br /></div><div>Remove gizzards and neck from turkey. Carefully rinse in cool water and pat dry.</div><div><br /></div><div>Using your fingers, pull up the turkey's skin and push in the sage butter all around the bird. Try to push the butter back as far as possible for an even coat. Truss (tie up the turkey) and place in large roasting pan. Pop in the oven.</div><div><br /></div><div>Combine maple syrup (and it is real, right?!) and hot water. You are going to baste the turkey with this. Suck up the juice with the baster and baste the bird. Baste using the juices from inside the pan every 30 minutes.</div><div><br /></div><div>In about two hours, pull out the turkey to add the main attraction (at least it is here), the bacon. Carefully layer the bacon over the turkey covering the entire turkey breast (think roof shingles). Place back in the oven.</div><div><br /></div><div>Turkey should be ready in about 3 hours. You should place a meat thermometer in the turkey thigh (meatiest part) to really know when it is done. Turkey temp should be 170. Another hint is seeing CLEAR juices if you stab the thigh with a fork or the thermometer. (For everyone's sake, please use the thermometer!)</div><div><br /></div><div>Take the turkey out and let rest on a carving plate for at least 20 minutes prior to carving (keep the pickers away!).</div><div><br /></div><div>Place your roasting pan over two burners over medium-high heat. Skim off the big chunks of fat. Carefully add your arrowroot and whisk away. Season with salt and pepper. Carefully add chicken stock to get the right consistency.</div><div><br /></div><div>After about 5 minutes, finish your gravy off with the lemon juice. Continue to whisk and then add to the gravy boat.</div><div><br /></div><div>Voila!</div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-68233755421501054912009-11-15T14:04:00.000-08:002009-11-15T14:19:19.626-08:00Cranberries with MintMy absolute favorite way to prepare cranberries. This recipe is based off one I saw in a Williams Sonoma catalogue.<div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-family:arial;">Cranberries with Mint</span></span></span></div><div><br /></div><div>2 C sugar</div><div>2 C water (boiling)</div><div>4 C cranberries</div><div>1 C water (boiling)</div><div>bunch of mint leaves</div><div><br /></div><div>Place mint leaves in a fine strainer and over a bowl. Pour the boiling water over the mint leaves, pushing the mint leaves down to get all the flavor.</div><div>Let water cool.</div><div>In a medium saucepan, combine mint water and sugar. Bring to a boil. Reduce heat and partially cover. Sauce will thicken within a half hour.</div><div>Remove from heat and let cool (thickens even more).</div><div>Place in the refrigerator. </div><div><br /></div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-8615000512340090712008-08-13T06:21:00.000-07:002008-08-13T06:21:01.194-07:00"Instant" PancakesI 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!<div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Dry Pancake Mix</span></span></span></div><div><br /></div><div>4 C flour mix </div><div>3 tbsp baking powder</div><div>2 tsp baking soda</div><div>1 tsp salt</div><div>2 tbsp plus 1 tsp sugar</div><div><br /></div><div>Whisk all ingredients together and store in an airtight container.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;">"Instant" Pancakes</span></span></span></div><div><br /></div><div>1 C dry pancake mix</div><div>1 C fat free milk</div><div>1 tbsp butter, melted</div><div>1 egg (beaten)</div><div><br /></div><div>Mix all ingredients. Using a small ice cream scoop, laddle on hot griddle. Flip when the pancake bubbles and edges are slightly brown.</div><div><br /></div><div>Serve with real maple syrup or try mixing microwaved frozen fruit with one tbsp maple syrup--very yummy!</div><div><br />* For variety, mix in blueberries, chocolate or another fruit of your choice.</div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com1tag:blogger.com,1999:blog-3125305573151888021.post-85976664719763943402008-08-12T06:00:00.000-07:002008-08-12T06:00:00.551-07:00Let's Talk BaconBacon 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. <div><br /></div><div>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.</div><div><br /></div><div>But can you be a healthy family and eat bacon?</div><div><br /></div><div>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.</div><div><br /></div><div>I have the two slice rule for myself and older kids. My kids under 5 have one slice, that I cut in half ;)</div><div><br /></div><div>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. </div><div><br /></div><div>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.</div><div><br /></div><div>So go ahead and allow your kids some bacon--just remember moderation is the key :)</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-88854488710368456672008-08-11T05:00:00.000-07:002008-08-11T05:00:00.917-07:00Yogurt Breakfast BarThis is a fun one for morning after sleepovers or when you need to feed a bunch of children.<div>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.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);"><span class="Apple-style-span" style="font-family: arial;">Yogurt Breakfast Bar</span></span></span></span></div><div><br /></div><div>Container of Plain Fat Free Yogurt</div><div>honey</div><div>dried fruit</div><div>fresh fruit</div><div>nuts</div><div>freshly ground flax seed</div><div>Go Lean Crunch cereal</div><div><br /></div><div>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.</div><div>Give everyone a pretty tall glass and kids can make their own parfaits :)</div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-21996964849401277002008-08-08T07:00:00.000-07:002008-08-08T07:00:11.262-07:00Italian FrittataFrittatas 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.<div><br /></div><div>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!</div><div><br /></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Italian Frittata</span></span></span></span></div><div><br /></div><div>1 tbsp olive oil</div><div>salt and pepper</div><div>12 eggs, beaten</div><div>few basil leaves, torn (and a couple more for garnish)</div><div>1/2 C sundried tomatoes packed in olive oil, sliced</div><div>1/2 C goat cheese, crumbled</div><div>1/2 C baby spinach, torn</div><div><br /></div><div>Preheat oven to 350 degrees.</div><div><br /></div><div>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. </div><div><br /></div><div>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.</div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-66205025738708230132008-08-06T08:04:00.000-07:002008-08-06T08:04:13.639-07:00Healthier Blueberry MuffinsThis 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!<div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Healthier Blueberry Muffins</span></span></span></span></div><div><br /></div><div>6 tbsp butter, melted</div><div>1 2/3 C flour (<a href="http://whatsfordinnermommy.blogspot.com/2008/08/flour-power.html">combination of white and whole wheat pastry flour</a>)</div><div>1 tsp baking soda</div><div>2 tsp baking powder</div><div>1/2 tsp salt</div><div>1/4 C sugar</div><div>1 C fat-free milk</div><div>1/4 C plain fat-free yogurt</div><div>1 egg</div><div>1/2 to 3/4 C fresh blueberries</div><div>12 muffin liners to line a 12 muffin pan</div><div><br /></div><div>Preheat oven to 400 degrees. </div><div><br /></div><div>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.) </div><div><br /></div><div>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.</div><div><br /></div><div>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.</div><div><br /></div><div>Enjoy!</div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-45656514444885534052008-08-05T05:00:00.000-07:002008-08-05T05:00:00.502-07:00Flour PowerThe 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 ;)<div><br /></div><div>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.</div><div><br /></div><div>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. </div><div><br /></div><div>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.</div><div><br /></div><div>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!</div><div><br /></div><div>If this is confusing or you have your own helpful tip on going whole wheat, let me know!</div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-84700481529031116962008-08-04T06:53:00.000-07:002008-08-04T06:53:00.900-07:00Fiesta Brunch CasseroleThis 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 "<a href="http://www.amazon.com/Savor-Southwest-Barbara-Pool-Fenzl/dp/0912333707">Savor the Southwest</a>", it is a taste of this region of the country. <div><br /></div><div>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!</div><div><br /></div><div><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Fiesta Brunch Casserole</span></span></span></div><div><br /></div><div>1 tbsp butter, melted</div><div>5 whole wheat tortillas</div><div>12 oz breakfast sausage</div><div>1 red bell pepper, diced</div><div>1 yellow bell pepper, diced</div><div>1 orange bell pepper, diced</div><div>1 clove garlic, minced</div><div>1 jalapeno chili, stemmed, seeds removed and minced</div><div>8 eggs</div><div>1/3 C fat free milk</div><div>1/2 tsp chili powder</div><div>1/2 tsp salt</div><div>2 C freshly grated Monterey Jack</div><div>Cilantro leaves (garnish)</div><div>Salsa (optional)</div><div><br /></div><div>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.</div><div><br /></div><div>If baking now, preheat over to 350 degrees.</div><div><br /></div><div>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.</div><div><br /></div><div>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:</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i245.photobucket.com/albums/gg41/texasmomwith4/eggsready.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px;" src="http://i245.photobucket.com/albums/gg41/texasmomwith4/eggsready.jpg" border="0" alt="" /></a><br /></div><div>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.)</div><div><br /></div><div>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.</div><div><br /></div><div><br /><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-66253787280991223602008-08-02T11:01:00.000-07:002008-08-02T12:51:17.974-07:00Steel Cut OatsMy 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 <a href="http://www.mccanns.ie/pages/products.html">McCann's Irish Oatmeal</a>. It comes in tins you can use after.<div><br /></div><div>The following is from the <a href="http://www.mccanns.ie/pages/products1.html">Mccann's website</a>:</div><div><br /><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(102, 255, 153);">Why Steel-cut Oats?<br /><br />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.<br /><br />How are they different from Rolled Oats?<br /><br />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.</span></span><div><br /></div><div>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!</div><div><br /></div><div>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. </div><div><br /></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);">Steel Cut Oats with Cranberries and Walnuts</span></span></span></span></div><div><br /></div><div>4 C water</div><div>1 C steel cut oats</div><div>1 tsp just ground flax seed*</div><div>handful walnuts</div><div>handful dried cranberries</div><div>1 tsp real maple syrup</div><div><br /></div><div>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.</div><div><br /></div><div>Serve and top with suggested toppings or your own.</div><div><br /></div><div>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!</div><div><br /></div><div>* Note--<a href="http://www.healthcastle.com/flax.shtml">Flax seed</a> 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!</div></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-58934896014997539822008-08-01T06:30:00.000-07:002008-08-01T06:30:01.390-07:00It's Back to School TImeFor 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. <div><br /></div><div>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.</div><div><br /></div><div>Some quick breakfast ideas include (try and keep all items organic--no one needs a bunch of chemicals first thing in the morning):</div><div><br /></div><div>- multi-grain toast with peanut butter (natural) and a piece of seasonal fruit</div><div>-<a href="http://whatsfordinnermommy.blogspot.com/2008/05/fruit-smoothies.html">smoothies</a> with a healthier muffin* (baked the night before)</div><div>- pre-cooked chicken sausage wrapped in a healthier pancake* (again made the night before) with some fresh fruit</div><div>- scrambled egg, cheese and spinach quickly broiled on a multi-grain muffin</div><div><br /></div><div>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 :)</div><div><br /></div><div><br /><div> * Recipes for these items will be posted in the next few weeks!<br /></div><div><br /></div><div>-</div><div><br /></div></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com3tag:blogger.com,1999:blog-3125305573151888021.post-52199493970446409582008-07-31T09:13:00.000-07:002008-07-31T09:28:48.015-07:00Going 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.<div><br /></div><div>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.</div><div><br /></div><div>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!</div><div><br /></div><div>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 ;) ). </div><div><br /></div><div>Now will it be the healthiest? Not always but staying away from the kids' menu will always be the healthier option.</div><div><br /></div><div>Happy Dining!</div><div><br /></div><div><br /></div><div>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!</div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com1tag:blogger.com,1999:blog-3125305573151888021.post-86837686232834201072008-07-30T13:28:00.001-07:002008-07-30T13:37:44.608-07:00Chorizo with Beans and KaleLoosely adopted from Nigella Lawson, this dish is a snap to make, and pretty darn yummy.<div>Kale as I may have mentioned is one of the super greens--it makes spinach look like a wimp ;)</div><div>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.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Chorizo with Beans and Kale</span></span></span></div><div><br /></div><div>Bunch of kale, washed and torn off stems into bite-sized pieces</div><div>1 tsp olive oil</div><div>1/2 lb. chorizo sausage in links, sliced</div><div>1 can (reg size can) cannelli beans (white kidney beans)</div><div>Hungarian paprika</div><div>Salt and pepper</div><div><br /></div><div>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.</div><div><br /></div><div>Remove sausage and beans. Set aside.</div><div><br /></div><div>Add kale and cook until bright green and slightly wilted. Season with salt and pepper.</div><div><br /></div><div>Place cooked kale on large plate and pour sausage bean mixture on top.</div><div><br /></div><div>Serve. It doesn't get any easier!</div><div><br /></div><div>*You may want to sprinkle final dish with more paprika depending on your tastes.</div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-73183795998182507322008-07-29T12:42:00.000-07:002008-07-29T12:42:00.594-07:00Turkey 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, <a href="http://www.foodnetwork.com/recipes/dave-lieberman/bubbys-turkey-meatloaf-with-red-pepper-sauce-recipe/index.html">Dave Lieberman</a> (he makes healthy food on the cheap!). And I have to admit I have made very little changes to his original recipe.<div><br /></div><div>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?<div><br /></div><div>Meatloaf:<br />2 pounds ground turkey (1 lb. white; 1 lb. dark preferred--play with the combinations)<br />2 eggs<br />3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)<br />1 teaspoon salt<br /> 1/4 teaspoon cayenne pepper<br />1/2 cup Panko (Japanese bread crumbs) <br />1/2 small onion, finely chopped<br />2 cloves garlic, minced</div><div><br />Red Pepper Sauce:<br />3 ounces tomato paste (from reserved 1/2 can)<br />1 clove garlic, peeled<br />1 large red pepper, seeded, cored, and roughly chopped<br />1 cup water<br />1/2 teaspoon salt<br />1/4 tsp cayenne pepper</div><div>15 grinds black pepper<br /><br />Preheat oven to 350 degrees F.<br />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). <br /><br />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.</div><div><br /></div><div>Theses also make great next day sandwiches</div></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-59556433582692897912008-07-27T12:36:00.000-07:002008-07-27T12:41:22.681-07:00Christmas in July SalmonI 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.<div><br /></div><div>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.</div><div><br /></div><div><br /><br /><span style="font-weight:bold;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Christmas in July Wild Salmon</span></span><br /><br /><br />juice of 1/2 lemon<br />2 tsp tamari<br />salt and pepper<br />1 lb wild salmon fillet, skinned<br />1 bunch red swiss chard<br />4 tsp olive oil<br />3 cloves garlic, thinly sliced<br /> <br /><br />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.<br /><br />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<br /><br /></div><div>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).<br /><br /></div><div>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. </div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-65644857504361636952008-07-01T08:04:00.000-07:002008-07-01T08:16:07.194-07:00Salmon with Pesto PastaWe 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 <span class="Apple-style-span" style="font-weight: bold;">love</span> 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?!<div><br /></div><div>It's also a snap to make if you have some leftover pesto (jarred pesto is OK too).</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;">Salmon with Pesto Pasta</span></span></span></div><div><br /></div><div>1 1b. wild salmon</div><div>1 box angel hair pasta nests</div><div>1/2 C <a href="http://whatsfordinnermommy.blogspot.com/search/label/pesto">pesto</a></div><div>olive oil</div><div>salt and pepper</div><div><br /></div><div>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).</div><div><br /></div><div>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).</div><div><br /></div><div>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.</div><div><br /></div><div>Serve immediately (And because it is fish, left overs are not OK. Fish has a very quick shelf-life and can go bad quickly.). </div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com3tag:blogger.com,1999:blog-3125305573151888021.post-11521736174939362682008-05-28T13:20:00.000-07:002008-05-28T13:20:00.851-07:00Another Turkey Burger RecipeYep, 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.<div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;">Italian Turkey Burgers</span></span></span></div><div><br /></div><div>1 lb ground turkey (white, dark or mix of both)</div><div>1/4 C Italian bread crumbs</div><div>1/4 C gorgonzola cheese</div><div>Four multi grain buns</div><div><br /></div><div>Preheat grill.</div><div>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.</div><div>Serve on multi-grain buns with favorite condiments (for a different twist, serve with a cranberry relish--compliments the gorgonzola).</div><div><br /></div><div>Enjoy!</div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com3tag:blogger.com,1999:blog-3125305573151888021.post-10083091537128769552008-05-27T08:38:00.000-07:002008-05-27T08:38:01.047-07:00Tuesday Tip - Keeping the Grocery Bill LowIs 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.<div> </div><div>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.</div><div> </div><div>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).</div><div> </div><div>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.</div><div> </div><div>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 <a href="http://www.foodnetwork.com/food/ck_cg_produce_guide">here</a> for more info.)</div><div> </div><div>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.</div><div> </div><div>5. Make one night a week meatless. Beans are very cheap and can make a great meal. Try<a href="http://whatsfordinnermommy.blogspot.com/2008/01/moroccan-stew.html"> this one</a>--I promise you'll love it!</div><div> </div><div>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!).</div><div> </div><div>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 <span class="Apple-style-span" style="font-weight: bold;">everything</span> looks good. if you are satisfied, you will stick to your list.</div><div> </div><div>Hope this helps! If you have a tip for grocery shopping that helps you, please share!</div><div> </div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com1tag:blogger.com,1999:blog-3125305573151888021.post-78782475784461590112008-05-26T06:30:00.000-07:002008-05-26T06:30:00.809-07:00French Toast with BerriesI 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 <span class="Apple-style-span" style="font-weight: bold;">real maple syrup</span>. 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!<div><br /></div><div>*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.</div><div><br /></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 0, 0);"><span class="Apple-style-span" style="font-family: arial;">French Toast with Berries</span></span></span></div><div><br /></div><div>8 slices whole grain bread</div><div>5 eggs</div><div>1/2 C fat free milk</div><div>1 tbsp vanilla extract (the real thing :) )</div><div>1 tsp cinnamon</div><div>Fresh seasonal fruit (strawberries are perfect for now)</div><div>Real maple syrup</div><div><br /></div><div><br /></div><div>Preheat your griddle. In a large bowl, whisk eggs and slowly pour in milk while whisking. Once combined, whisk in vanilla and cinnamon.</div><div>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.</div><div><br /></div><div>Top with maple syrup and fresh berries.</div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-80163819711411528502008-05-25T12:59:00.000-07:002008-05-25T12:59:00.642-07:00Grilled Copper River SalmonAs 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.<div><br /><div>* 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.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 102); font-family: arial; font-size: 18px;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Grilled Copper River Salmon</span></span></span></div><div><br /></div><div>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)</div><div>salt and pepper</div><div>lemon wedges</div><div><br /></div><div> 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).</div><div>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.</div><div><br /></div><div><br /></div><div><br /></div></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com3tag:blogger.com,1999:blog-3125305573151888021.post-10363950322359373462008-05-24T13:55:00.000-07:002008-05-24T13:55:01.309-07:00Grilled AsparagusSpring 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.<div><br /></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Grilled Asparagus</span></span></span></div><div><br /></div><div>1 lb asparagus</div><div>2 tbsp olive oil (you can also use truffle oil if you are lucky enough to have it!)</div><div>Salt and Pepper</div><div><br /></div><div>Snap off the tough ends of the asparagus (just bend and it will naturally break where it needs to).</div><div>Grill, dry for 4-8 minutes, turning halfway through--you should have lovely char marks.</div><div><br /></div><div>Take off grill, drizzle with oil, salt and pepper. Enjoy!</div><div><br /></div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com0tag:blogger.com,1999:blog-3125305573151888021.post-12038468394323207242008-05-23T12:37:00.000-07:002008-05-23T12:54:15.837-07:00Fruit SmoothiesThis 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.<br />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!<br />Following are a few variations. For an extra boost, add protein or vitamin powder.<div>The Tropical Fruit Smoothie was created by my older daughter with zero input from me.<br /><br /></div><div>* Be sure to add the liquid in your blender first for easy blending.<br /><br /><span class="Apple-style-span" style="color: rgb(255, 102, 102);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: large;">Berry Fun Smoothie</span></span></span><br /><br />1 C fat free milk (or soy)<br />1/2 C frozen mixed berries (raspberries, blueberries, strawberries)<br />1/4 C plain yogurt<br />Squirt of honey<br /><br />Blend and serve.<br /><br /><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Acai Boost Smoothie </span></span></span><div><br />1 C juice (your choice)<br />1 <a href="http://www.sambazon.com/">packet frozen Acai</a> (<a href="http://en.wikipedia.org/wiki/Açaí_Palm">super rich antioxident fruit from South America</a>)<div>1 banana (peeled of course)</div><div><br /></div><div><br /></div><div>Blend and serve.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 102); font-family: arial; font-size: 18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 102); font-family: arial; font-size: 18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);"><span class="Apple-style-span" style="font-family: arial;">The Elvis Smoothie</span></span></span></div><div><br /></div><div>1 C fat free milk (or soy)</div><div>2 scoops peanut butter (smooth)</div><div>1/4 C plain yogurt</div><div>1 banana</div><div>Squirt of honey</div><div><br /></div><div><br /></div><div>Blend and serve.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 102); font-family: arial; font-size: 18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 102); font-family: arial; font-size: 18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Tropical Fruit Smoothie</span></span></span></div><div>(bit thicker than the rest)</div><div><br /></div><div>1/2 c juice (your choice--orange or other citrus preferred)</div><div>1/2 C frozen mangos</div><div>1/2 C frozen blueberries</div><div>1/4 C plain yogurt</div><div>Squirt of honey</div><div><br /></div><div><br /></div><div><br /></div><div>Blend and serve.</div><div><br /><br /></div></div></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com2tag:blogger.com,1999:blog-3125305573151888021.post-26397477512790910342008-04-20T07:40:00.000-07:002008-04-20T08:14:17.963-07:00Cincinnati Style ChiliThroughout 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 <a href="http://www.skylinechili.com/">Skyline Chili</a>; 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.<div>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!)</div><div>Enjoy--this is my younger daughter's favorite meal!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 0, 0);"><span class="Apple-style-span" style="font-size: large;">Cincinnati Style Chili</span></span></div><div><br /></div><div>1 tbsp olive oil</div><div>1 lb. lean ground beef (or 1 package Bocca crumbles/ Morning Star Crumbles works too)</div><div>2 cloves garlic, minced</div><div>1 large green bell pepper, diced</div><div>1/2 yellow onion, diced (light a candle by your cutting board to 'cut' down on tears)</div><div>2 28 oz. cans diced tomatoes</div><div>2 14 oz. cans tomato sauce</div><div>1 tbsp. Hungarian paprika</div><div>1 tbsp. cinnamon</div><div>2 tsp. basil</div><div>1/2 tsp. Chinese five-spice (taste with 1/4 and add more as needed)</div><div>1 tsp. garlic powder</div><div>salt and pepper</div><div>1 can kidney beans</div><div>2 to 3 tbsp unsweetened cocoa powder</div><div>1 lb. spaghetti (whole wheat works well here)</div><div>Freshly grated cheddar cheese </div><div><br /></div><div>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.</div><div>*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). </div><div>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). </div><div>Allow to cook for an additional 1/2 hour to an hour.</div><div>Boil spaghetti to al dente.</div><div>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.</div><div>Skyline serves these with oyster crackers if you want the whole experience:)</div><div><br /></div><div>Enjoy!</div><div>* Note-At this point, you can transfer everything to a crock pot.</div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com3tag:blogger.com,1999:blog-3125305573151888021.post-24453890679439383572008-04-17T08:55:00.000-07:002008-04-17T09:08:40.022-07:00Grocery Tip-- Make friends with your butcher and fish mongerThis 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 <span class="Apple-style-span" style="font-weight: bold;">not</span> 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). <div>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.</div><div><br /></div>Miss Lisahttp://www.blogger.com/profile/15430066224876012848noreply@blogger.com3