This recipe is one of the first things I learned to cook and it's been somewhat of a staple over the years. I do several versions of wraps depending on the season and my mood. The reality is that I love wraps with lettuce and tons of fresh veggies (chicken with greek salad or caesar salad, etc.), but my kids don't. The Mexican version, however, is pretty full of what they love (cheese, beans, meat). Lucas will not eat the onions and doesn't love the peppers, but they are easy enough to pick out. Jacob is more adventurous and he will eat them as is. He even loves the additions of sour cream and avocado. Both kids like when I wrap their meals up 'burrito-style' with aluminum foil they can peel off as they eat.
Mexican Chicken Wraps
Timing - 20 minutes
Ingredients
1.5 T olive oil
1.5 lbs chicken tenders or boneless skinless breasts, cut in to bite size pieces (about 1 inch cubes)
1 T chili powder, divided
1.5 t cumin
1.5 t salt1 red pepper, sliced into 2 inch strips
1/2 of a small red onion, sliced thinly
1 can black beans drained and rinsed
Whole wheat tortillas
Toppings: shredded cheese, sour cream, sliced avocado, chopped jalapeno, chopped cilantro (obviously only add what your kids like to their wrap)
How To Make
Heat a large skillet over medium-high heat. When the pan is hot, add the olive oil and heat further until it's quite hot. Add the chicken in a single layer and sprinkle with half of the chili powder, cumin, salt and a little pepper. Cook the chicken, stirring once in a while, until it starts to brown, about 3 minutes. Turn down the heat to medium-low.
Add the peppers and onions and sprinkle with the remaining spices. Cook the chicken and vegetables, stirring, until the chicken is almost cooked through, about another 4-5 minutes. Add the black beans and cook, stirring, until the beans are warmed through.
Meanwhile, heat the tortillas in the microwave for about 30 seconds. Top with the chicken and vegetable mix and toppings of your choice. Wrap either taco or burrito style.
Serves 4-6
Wednesday, October 29, 2008
Tuesday, October 28, 2008
Honey Glazed Salmon
After the last few days of restaurant after restaurant and lots of junk food (grandma and grandpa were in town), we needed a bit of a healthy detox. For this, I turned to one of the kids favorites, honey glazed salmon. This recipe is from a great book, "The Six O'clock Scramble." I got the book as a free gift with another one I bought on Amazon and it's perfect for quick meals that are kid friendly and usually involve basic ingredients that most people have on hand. Best of all, the honey glazed salmon is the ideal Monday main since it's ready quickly and bakes in the oven with almost no hands on time. Tonight, I served it with steamed broccoli and cheese and some orzo with butter and salt. As always, be sure to check for bones in the fish before serving to your kids.
Honey Glazed Salmon (from the Six O'clock Scramble cookbook)
Timing - 20 minutes
Ingredients
4 pieces of salmon fillets (about 1.5 lbs)
2 T butter
1/4 cup honey
salt and pepper
How to Make
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Melt the butter and honey together either on low heat on the stove or in the microwave for about 45 seconds. Stir.
Salt and pepper the salmon and place the fish in the baking dish leaving room between each piece. If the fish has skin, place skin side down. Generously brush the fish with the honey mixture. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
Serves 4
Honey Glazed Salmon (from the Six O'clock Scramble cookbook)
Timing - 20 minutes
Ingredients
4 pieces of salmon fillets (about 1.5 lbs)
2 T butter
1/4 cup honey
salt and pepper
How to Make
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Melt the butter and honey together either on low heat on the stove or in the microwave for about 45 seconds. Stir.
Salt and pepper the salmon and place the fish in the baking dish leaving room between each piece. If the fish has skin, place skin side down. Generously brush the fish with the honey mixture. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
Serves 4
Monday, October 20, 2008
Tortellini Soup: dinner in 20 in one pot
Sometimes I hate Mondays. The rush begins in the morning and goes into the night. Tonight was an exception. In the spirit of the colder weather, I made one of the boys favorites, Tortellini Soup. I got a version of this recipe in a magazine a few years ago and make it every few months. I can't remember where I found it, but what I do remember each time I make it, is that it is simple, healthy and very popular at my house. Lucas loves the carrots and Jacob loves the peas. Yay vegetables! Plus, as an added bonus, it's made in one pot which doesn't require any scrubbing when you are done. The dishes even rinse clean with water. I always make a double batch (as written below) and then I have a whole other dinner for another night. Ahhh...Monday.
Tortellini Soup
Timing - 20 minutes
Ingredients
1.5 T olive oil
2 leeks, trimmed and cleaned
(to clean, cut lengthwise almost all the way through, and then run water through all of the layers; leeks are very dirty - so this is important.)
3 carrots, chopped
2 ribs celery, chopped
2 quarts chicken stock (2 boxes)
2 10-ounce packages of refrigerated cheese tortellini
1 cup frozen peas
Parmesan cheese
How to Make
After cleaning the leeks, cut them into half inches slices. Use only the white and very light green parts. The slices should be shaped like half moons if you already halved them lengthwise all the way after rinsing.
Heat the olive oil in a large soup pot over medium heat. Add the vegetables and cook, covered, stirring once in a while, for about 5 to 8 minutes. The vegetables should be slightly soft; they will finish cooking in the stock.
Add the chicken stock and bring to a boil. When the soup is boiling, add the tortellini and cook according to package directions. When there are two minutes remaining, add the frozen peas and cook until the peas are warm and the tortellini is done.
Serve the soup with grated Parmesan cheese.
Serves 8 (once for Monday and once for later in the week!)
Tortellini Soup
Timing - 20 minutes
Ingredients
1.5 T olive oil
2 leeks, trimmed and cleaned
(to clean, cut lengthwise almost all the way through, and then run water through all of the layers; leeks are very dirty - so this is important.)
3 carrots, chopped
2 ribs celery, chopped
2 quarts chicken stock (2 boxes)
2 10-ounce packages of refrigerated cheese tortellini
1 cup frozen peas
Parmesan cheese
How to Make
After cleaning the leeks, cut them into half inches slices. Use only the white and very light green parts. The slices should be shaped like half moons if you already halved them lengthwise all the way after rinsing.
Heat the olive oil in a large soup pot over medium heat. Add the vegetables and cook, covered, stirring once in a while, for about 5 to 8 minutes. The vegetables should be slightly soft; they will finish cooking in the stock.
Add the chicken stock and bring to a boil. When the soup is boiling, add the tortellini and cook according to package directions. When there are two minutes remaining, add the frozen peas and cook until the peas are warm and the tortellini is done.
Serve the soup with grated Parmesan cheese.
Serves 8 (once for Monday and once for later in the week!)
Sunday, October 19, 2008
Baked Bean and Cheese Quesadillas
This one is reaching a bit as a 'foodie' item, but it is so fast and easy that I had to put it out there for you when you need something fast, cheap and yummy. This is one of the kids (and our) favorite 'fast foods.' Serve it with some salsa, sliced avocado and light sour cream or plain yogurt. I sometimes also add leftover corn or chopped chicken if I have them on hand.
After a very crazy weekend, this made my night both in terms of ease and taste.
Timing - 15 minutes
Ingredients
4 whole wheat flour tortillas (large size)
1/2 can vegetarian refried beans
Shredded cheddar or mexican cheese
How to Make
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Microwave half of the can of beans for about 25 seconds, just to soften. Spread the beans evenly over the tortillas. Sprinkle half of each tortilla with cheese (amount to your liking) and then fold over the bean-only side to make a half circle. Four folded tortillas should fit on the baking sheet.
Bake the quesadillas for 10 minutes until crispy and then cut into triangles with a pizza cutter.
Serves 4
After a very crazy weekend, this made my night both in terms of ease and taste.
Timing - 15 minutes
Ingredients
4 whole wheat flour tortillas (large size)
1/2 can vegetarian refried beans
Shredded cheddar or mexican cheese
How to Make
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Microwave half of the can of beans for about 25 seconds, just to soften. Spread the beans evenly over the tortillas. Sprinkle half of each tortilla with cheese (amount to your liking) and then fold over the bean-only side to make a half circle. Four folded tortillas should fit on the baking sheet.
Bake the quesadillas for 10 minutes until crispy and then cut into triangles with a pizza cutter.
Serves 4
Pan-Seared Pork Chops with Apple-Ginger Chutney (and my roasted potato recipe and fall salad recipe)
Over the weekend, we had the in-laws up and our cousins over, so we had a full-on dinner party. We even opened some nice wine. I have to say that it really felt relaxing to make a slightly longer meal and to linger around the table. The kids were so starving by the time they sat down that they happily lingered with us and enjoyed their food.
I had to improvise a bit on the chutney because I realized, mid-preparation, that I didn't have cider vinegar. I also cut down on the amount of onion and ginger that was called for so that it wasn't too strong. The result was actually delicious. The onion and ginger amount were perfect. I would make it with cider vinegar next time though because I think the color would have been prettier (less brown). I doubled the recipe for the chutney with no problem by using a wide skillet. In the end, I was left with way more than I needed, but I plan to use the rest over chicken breasts later this week. Note that the chutney part of recipe below is as I made it (except that I doubled it).
For the pork chops, I grilled them outside instead of the preparation method in the recipe because I was making 8 pork chops and didn't want to wash all of the pans. If you do this, eliminate one tablespoon of the butter and all but a touch of the olive oil. You can simply rub the chops with a little oil and sprinkle with salt and pepper and then grill, on medium-high heat, for about 5 minutes per side.
Included here are also two very simple staples that I make as sides. Lucas LOVES the potatoes. Jacob can take them or leave them. The truthful story about salad, all salad, is that I haven't figured out a way to get my kids to eat it, but they will pick the fruit out of this one at least. Adults always rave about it. Neither has a totally set recipe, so play around with them to get them they way you like.
Pan-Seared Pork Chops with Apple-Ginger Chutney
(adapted from Fine Cooking October/November 2005)
Timing - about 45 minutes
Ingredients
3 Granny Smith apples, peeled, cored, and cut in the 1/2-inch dice
1 small yellow onion, thinly sliced
1/3 cup golden raisins
2 T minced fresh ginger
1 cup packed light brown sugar
1 cup cider vinegar (I used half balsamic and half red wine vinegars because that is all I had)
4 T unsalted butter
1/8 t cayenne pepper
4 boneless center-cut pork chops, about 1 inch thick
1 T olive oil
3 T chopped fresh cilantro
How to Make
In a large saucepan, combine the apples, onions, raisins, ginger, brown sugar, vinegar, 3 tablespoons of the butter, the cayenne, and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20-25 minutes.
Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 tablespoon butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.
Stir the cilantro into the chutney and season to taste with salt. Serve the chops topped with the chutney.
Serves 4
Roasted Potatoes (this is a loose recipe, but easy to eyeball it to your liking)
Timing - about 1 hour and 15 minutes
Ingredients
20-25 Potatoes (small round ones like German butter ball, baby Yukon or other farmer's market variety; you want about 3-4 per person)
Garlic Powder
Salt
Pepper
Sugar
Herbs De Provence (or other dried herb mix)
Olive Oil
How to Make
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. The dish should be large enough to hold the potatoes in a single layer with a little space between them. Cut the potatoes in half. Place the potatoes in the dish and drizzle with olive oil. Sprinkle with a little garlic powder, salt and pepper (maybe a teaspoon of the salt and garlic and a bit less of the pepper) and a pinch of sugar. Add about one and a half teaspoons of herbs. Use your hands to mix all of the ingredients together, making sure to coat all of the potatoes. Place the potatoes in a single layer and bake for about 60-75 minutes, stirring after 30 minutes and every 15 minutes there after. The potatoes should be golden and crispy on the outside when they are done.
Serves 8
Fall Salad
(serve tossed with balsamic vinaigrette. I make my own by mixing balsamic vinegar, a little honey and Dijon mustard (maybe a teaspoon of each) and then whisking together with olive oil. Add a little salt to taste)
To make the salad, toss together the following with the dressing:
Mixed greens
Chopped apples, halved grapes or sliced pears
Toasted walnuts
Dried cranberries
Chopped cucumber
Crumbled goat cheese
I had to improvise a bit on the chutney because I realized, mid-preparation, that I didn't have cider vinegar. I also cut down on the amount of onion and ginger that was called for so that it wasn't too strong. The result was actually delicious. The onion and ginger amount were perfect. I would make it with cider vinegar next time though because I think the color would have been prettier (less brown). I doubled the recipe for the chutney with no problem by using a wide skillet. In the end, I was left with way more than I needed, but I plan to use the rest over chicken breasts later this week. Note that the chutney part of recipe below is as I made it (except that I doubled it).
For the pork chops, I grilled them outside instead of the preparation method in the recipe because I was making 8 pork chops and didn't want to wash all of the pans. If you do this, eliminate one tablespoon of the butter and all but a touch of the olive oil. You can simply rub the chops with a little oil and sprinkle with salt and pepper and then grill, on medium-high heat, for about 5 minutes per side.
Included here are also two very simple staples that I make as sides. Lucas LOVES the potatoes. Jacob can take them or leave them. The truthful story about salad, all salad, is that I haven't figured out a way to get my kids to eat it, but they will pick the fruit out of this one at least. Adults always rave about it. Neither has a totally set recipe, so play around with them to get them they way you like.
Pan-Seared Pork Chops with Apple-Ginger Chutney
(adapted from Fine Cooking October/November 2005)
Timing - about 45 minutes
Ingredients
3 Granny Smith apples, peeled, cored, and cut in the 1/2-inch dice
1 small yellow onion, thinly sliced
1/3 cup golden raisins
2 T minced fresh ginger
1 cup packed light brown sugar
1 cup cider vinegar (I used half balsamic and half red wine vinegars because that is all I had)
4 T unsalted butter
1/8 t cayenne pepper
4 boneless center-cut pork chops, about 1 inch thick
1 T olive oil
3 T chopped fresh cilantro
How to Make
In a large saucepan, combine the apples, onions, raisins, ginger, brown sugar, vinegar, 3 tablespoons of the butter, the cayenne, and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20-25 minutes.
Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 tablespoon butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.
Stir the cilantro into the chutney and season to taste with salt. Serve the chops topped with the chutney.
Serves 4
Roasted Potatoes (this is a loose recipe, but easy to eyeball it to your liking)
Timing - about 1 hour and 15 minutes
Ingredients
20-25 Potatoes (small round ones like German butter ball, baby Yukon or other farmer's market variety; you want about 3-4 per person)
Garlic Powder
Salt
Pepper
Sugar
Herbs De Provence (or other dried herb mix)
Olive Oil
How to Make
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. The dish should be large enough to hold the potatoes in a single layer with a little space between them. Cut the potatoes in half. Place the potatoes in the dish and drizzle with olive oil. Sprinkle with a little garlic powder, salt and pepper (maybe a teaspoon of the salt and garlic and a bit less of the pepper) and a pinch of sugar. Add about one and a half teaspoons of herbs. Use your hands to mix all of the ingredients together, making sure to coat all of the potatoes. Place the potatoes in a single layer and bake for about 60-75 minutes, stirring after 30 minutes and every 15 minutes there after. The potatoes should be golden and crispy on the outside when they are done.
Serves 8
Fall Salad
(serve tossed with balsamic vinaigrette. I make my own by mixing balsamic vinegar, a little honey and Dijon mustard (maybe a teaspoon of each) and then whisking together with olive oil. Add a little salt to taste)
To make the salad, toss together the following with the dressing:
Mixed greens
Chopped apples, halved grapes or sliced pears
Toasted walnuts
Dried cranberries
Chopped cucumber
Crumbled goat cheese
Apricot Chicken with Almonds
It was a pretty good week in the kitchen last week. I made a few new things and overall, the boys really liked them. It's funny how their tastes are so different already, but with this recipe and the other one I made (pork chops - see the other post)...I solidified that they, like me, love the sweet and savory thing. Pretty much any meat with something sweet = good.
I really do try to cook with boneless skinless chicken breasts as much as possible, but they can get boring after a while. I was happy, as always, to find another use for them with this recipe, which I followed exactly as it was written. This dish was even pretty enough for company and I rounded it out with some brown rice and steamed vegetables.
Apricot Chicken with Almonds (from Gourmet Magazine January 2005)
Timing - 30 minutes
Ingredients
4 (6 ounce) skinless boneless chicken breasts
5/8 t salt
1/2 t black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 T soy sauce
1 T whole-grain mustard
1 T unsalted butter
How to Make
Put oven rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13x9 inch baking dish (something that can go under the broiler).
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in the baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small baking pan in the oven, stirring twice, until golden, 8 to 10 minutes.
Meanwhile, cook apricot preserves, soy sauce, mustard, butter and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Serves 4
I really do try to cook with boneless skinless chicken breasts as much as possible, but they can get boring after a while. I was happy, as always, to find another use for them with this recipe, which I followed exactly as it was written. This dish was even pretty enough for company and I rounded it out with some brown rice and steamed vegetables.
Apricot Chicken with Almonds (from Gourmet Magazine January 2005)
Timing - 30 minutes
Ingredients
4 (6 ounce) skinless boneless chicken breasts
5/8 t salt
1/2 t black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 T soy sauce
1 T whole-grain mustard
1 T unsalted butter
How to Make
Put oven rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13x9 inch baking dish (something that can go under the broiler).
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in the baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small baking pan in the oven, stirring twice, until golden, 8 to 10 minutes.
Meanwhile, cook apricot preserves, soy sauce, mustard, butter and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Serves 4
Tuesday, October 14, 2008
Golden Chicken, Corn & Orzo Soup
OK, I had a puzzling time in the kitchen tonight. I admit it. I made a soup that had all of the components that the kids love, but they weren't totally in love with it. True, there were high points for each of them, but each kid had at least one complaint. In general, soup is a favorite because it is fun to eat, but Lucas complained that the broth was 'too lemony' and Jacob, while he loved the broth, celery and orzo, complained that the chicken was 'wet.'
So why I am I sharing this recipe? I think with a few modifications, I could have made everyone smile; so, I will tell you what I did and suggest changes in parenthesis. Make it your own according to your family's tastes.
Note that I used one helpful strategy to make this a quick recipe. Since the recipe called for cooked chicken, I roasted two bone-in chicken breasts last night while we were doing the night time routine. Simply cook the chicken in a sprayed baking dish for forty minutes at 350 degrees and then let it cool a bit and store it in the refrigerator until you are ready to use it. Then, when you are ready to make the soup, you can dice it or shred it while the vegetables are cooking for the soup. You could also buy a rotisserie chicken and shred it up as well.
Golden Chicken, Corn & Orzo Soup (adapted from Fine Cooking Magazine, November 2005)
Timing - 25 minutes
Ingredients
2 T olive oil
2 large ribs celery, chopped
1 medium onion, diced
1 pinch saffron threads
1/2 t dried thyme
2 quarts chicken broth (I always use the boxed kind; you could use less, but then you should cook the pasta separately and add it at the end with the corn and parsley)
2 1/2 cups finely diced or shredded cooked chicken
3/4 cup orzo (larger pasta, like noodles, might work better for little hands/spoons)
1 1/4 cups frozen corn
1/4 cup chopped fresh flat-leaf parsley (this wasn't a huge hit for the kids, so maybe leave it out)
3 T fresh lemon juice (again, not a huge hit for Lucas, so maybe try a bit less)
How to Make
Heat the oil in a large soup pot over medium heat. Add the celery, onion, saffron and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and bring to a boil over medium-high heat. Add the chicken and return to a boil then turn down to a rapid simmer and add the pasta, stirring to prevent sticking. Cook the pasta 8 to 10 minutes (or according to package directions if using something other than orzo).
When the pasta is nearly finished, add the corn and parsley (if using) and cook just until the corn is heated through, about 2 minutes. Stir in the lemon juice and season to taste with salt and pepper.
Serves 6
So why I am I sharing this recipe? I think with a few modifications, I could have made everyone smile; so, I will tell you what I did and suggest changes in parenthesis. Make it your own according to your family's tastes.
Note that I used one helpful strategy to make this a quick recipe. Since the recipe called for cooked chicken, I roasted two bone-in chicken breasts last night while we were doing the night time routine. Simply cook the chicken in a sprayed baking dish for forty minutes at 350 degrees and then let it cool a bit and store it in the refrigerator until you are ready to use it. Then, when you are ready to make the soup, you can dice it or shred it while the vegetables are cooking for the soup. You could also buy a rotisserie chicken and shred it up as well.
Golden Chicken, Corn & Orzo Soup (adapted from Fine Cooking Magazine, November 2005)
Timing - 25 minutes
Ingredients
2 T olive oil
2 large ribs celery, chopped
1 medium onion, diced
1 pinch saffron threads
1/2 t dried thyme
2 quarts chicken broth (I always use the boxed kind; you could use less, but then you should cook the pasta separately and add it at the end with the corn and parsley)
2 1/2 cups finely diced or shredded cooked chicken
3/4 cup orzo (larger pasta, like noodles, might work better for little hands/spoons)
1 1/4 cups frozen corn
1/4 cup chopped fresh flat-leaf parsley (this wasn't a huge hit for the kids, so maybe leave it out)
3 T fresh lemon juice (again, not a huge hit for Lucas, so maybe try a bit less)
How to Make
Heat the oil in a large soup pot over medium heat. Add the celery, onion, saffron and thyme. Cook, stirring occasionally, until the vegetables start to soften, 5 to 6 minutes. Add the broth and bring to a boil over medium-high heat. Add the chicken and return to a boil then turn down to a rapid simmer and add the pasta, stirring to prevent sticking. Cook the pasta 8 to 10 minutes (or according to package directions if using something other than orzo).
When the pasta is nearly finished, add the corn and parsley (if using) and cook just until the corn is heated through, about 2 minutes. Stir in the lemon juice and season to taste with salt and pepper.
Serves 6
Monday, October 13, 2008
Spice Rubbed Salmon
Salmon is one of my favorite quick cooking dinners and it is loaded with omega 3s and protein. I often shop on Sundays and pick up salmon for Monday. It is best when it's fresh and I can get a quick and easy dinner ready on a Monday when the stress level is almost always a 10.
One of the quickest and tastiest ways to cook salmon if you don't have time to marinade is by making your own spice rub. I like to play around with the combination of spices depending on what I am serving with it and what mood I am in. Tonight, I made the following rub and served the fish with microwave steamed broccoli with cheese and some couscous. Both foodie kids ate all of their fish and most of the broccoli (oh the magic of shredded cheese). With the quick steam method for the broccoli, I had dinner on the table in 15 minutes total.
Timing - 15 minutes
Ingredients
1 1/2 lbs salmon fillets (boneless, with or without skin, approximately 3/4 inch thick)
1 T brown sugar
1 t salt
1/2 t chili powder
1/2 t ground cumin
1/2 t ground coriander
1/2 t garlic powder
1/8 t ground pepper
olive oil
lemon wedges
How to Make
Mix all spices together in a small bowl. Spray and oven-safe pan with cooking spray and preheat on the stove over medium high until hot.
Rub olive oil all over the fish and then sprinkle with the spices and rub the spices in. Cook approximately 4-5 minutes on one side and 3-4 minutes on the other, depending on the thickness of the fish and how done you like it. Do not cook more than 5 minutes per side because the fish will dry out. If you want the middle more well done after the 5 minutes per side, finish the pan in the oven at 350 degrees for a few more minutes.
Squeeze lemon over fish before serving.
Serves 4
One of the quickest and tastiest ways to cook salmon if you don't have time to marinade is by making your own spice rub. I like to play around with the combination of spices depending on what I am serving with it and what mood I am in. Tonight, I made the following rub and served the fish with microwave steamed broccoli with cheese and some couscous. Both foodie kids ate all of their fish and most of the broccoli (oh the magic of shredded cheese). With the quick steam method for the broccoli, I had dinner on the table in 15 minutes total.
Timing - 15 minutes
Ingredients
1 1/2 lbs salmon fillets (boneless, with or without skin, approximately 3/4 inch thick)
1 T brown sugar
1 t salt
1/2 t chili powder
1/2 t ground cumin
1/2 t ground coriander
1/2 t garlic powder
1/8 t ground pepper
olive oil
lemon wedges
How to Make
Mix all spices together in a small bowl. Spray and oven-safe pan with cooking spray and preheat on the stove over medium high until hot.
Rub olive oil all over the fish and then sprinkle with the spices and rub the spices in. Cook approximately 4-5 minutes on one side and 3-4 minutes on the other, depending on the thickness of the fish and how done you like it. Do not cook more than 5 minutes per side because the fish will dry out. If you want the middle more well done after the 5 minutes per side, finish the pan in the oven at 350 degrees for a few more minutes.
Squeeze lemon over fish before serving.
Serves 4
Thursday, October 9, 2008
ABC Meatball Soup
One of my kids' favorite things is meatballs. They especially like when they are 'mini.' Meatballs are a great texture for kids learning to use their own knife to cut and the addition of alphabet pasta makes it even more fun. Lucas likes to find a letter and then think of a word that starts with that letter. Jacob doesn't quite get it yet, but he loves that there are letters and he imitates Lucas (there must be some learning going on, right?)
This recipe is one of my staples. It started out as a Rachel Ray recipe, but I have morphed it a bit over the years to suit the tastes of my kids and to make it more 'fun.' The best thing about it is that I almost always have everything on hand for the recipe except the meat. It's also flexible and you can use just about any type of ground meat you want.
ABC Meatball Soup
Timing - about 35-40 minutes
Ingredients
1 1/2 T olive oil
3 carrots, chopped
3 ribs celery, chopped
1 medium onion, chopped
1 1/4 lb lean ground beef (you can also use ground turkey, chicken or a mixture of beef/pork/veal for even more flavor)
1/2 cup seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
4 quarts chicken stock (two boxes)
12 oz dried alphabet pasta (or any small pasta)
1 bunch kale, chopped
How to Make
Heat oil in large pot over medium high heat. Add carrots, celery and onion, season with salt and cook, partly covered until vegetable soften slightly, about 5-8 minutes. When the vegetables are softened, add the chicken stock and bring to a boil.
Meanwhile, make the meatball mixture by combining meat, breadcrumbs, eggs, cheese, garlic and a pinch of salt and pepper. Shape the meat into small meatballs, approximately the size of a walnut.
When the liquid comes to a boil, drop in the meatballs and then simmer for 10 minutes. Add the pasta and cook for about 6-8 minutes. Make sure to stir a few times so the pasta doesn't stick.
Add the kale and cook, covered, about 5 minutes more. Serve with crusty bread and more Parmesan cheese.
Serves 8 (ish)
This recipe is one of my staples. It started out as a Rachel Ray recipe, but I have morphed it a bit over the years to suit the tastes of my kids and to make it more 'fun.' The best thing about it is that I almost always have everything on hand for the recipe except the meat. It's also flexible and you can use just about any type of ground meat you want.
ABC Meatball Soup
Timing - about 35-40 minutes
Ingredients
1 1/2 T olive oil
3 carrots, chopped
3 ribs celery, chopped
1 medium onion, chopped
1 1/4 lb lean ground beef (you can also use ground turkey, chicken or a mixture of beef/pork/veal for even more flavor)
1/2 cup seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
4 quarts chicken stock (two boxes)
12 oz dried alphabet pasta (or any small pasta)
1 bunch kale, chopped
How to Make
Heat oil in large pot over medium high heat. Add carrots, celery and onion, season with salt and cook, partly covered until vegetable soften slightly, about 5-8 minutes. When the vegetables are softened, add the chicken stock and bring to a boil.
Meanwhile, make the meatball mixture by combining meat, breadcrumbs, eggs, cheese, garlic and a pinch of salt and pepper. Shape the meat into small meatballs, approximately the size of a walnut.
When the liquid comes to a boil, drop in the meatballs and then simmer for 10 minutes. Add the pasta and cook for about 6-8 minutes. Make sure to stir a few times so the pasta doesn't stick.
Add the kale and cook, covered, about 5 minutes more. Serve with crusty bread and more Parmesan cheese.
Serves 8 (ish)
Monday, October 6, 2008
Spice Rubbed Chicken
I love to make something a little slower on Sunday nights. It's a bonus if the time it takes pays off in leftovers for later in the week. One of my favorite Sunday night indulgences is a roasted chicken. I am always trying new recipes and I have found many that I love. Last night, I made this version of my old staple and the boys all loved it. Jacob loved the dark meat and Lucas the light and I was happy that there was plenty left over to pack in school lunches or wrap in a tortilla for myself later this week. I served the chicken for dinner with the pineapple sweet potatoes (just baked them longer at this lower temperature) and some green beans.
Spice Rubbed Chicken (adapted from Better Homes and Gardens, October 2008)
Timing - two and a half hours
Ingredients
4 cups thickly sliced or quartered red, white, and/or yellow onions, and/or boiling or ciopollini onions, peeled
1 5-to-6-lb. whole roasting chicken
1 t sugar
1 t garlic powder
1 t ground cumin
1 t paprika
1 t ground coriander
1/2 t salt
1/4 t ground cinnamon
1/4 t pepper
1/8 t ground nutmeg
2 T olive oil
How to Make
Preheat oven to 350 degrees. In large shallow roasting pan, place half the onions in an even layer. Sprinkle with 1/4 teaspoon of salt; set aside. Tuck wings under back of the chicken. In small bowl, combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. Loosely cover with foil.
Roast chicken for 1 hour. Remove foil. Add remaining onions to pan. Roast, covered, for an additional 30 minutes. Remove foil and roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink. Cover with foil and let chicken stand 15 minutes before carving. Serve chicken with roasted onions.
Spice Rubbed Chicken (adapted from Better Homes and Gardens, October 2008)
Timing - two and a half hours
Ingredients
4 cups thickly sliced or quartered red, white, and/or yellow onions, and/or boiling or ciopollini onions, peeled
1 5-to-6-lb. whole roasting chicken
1 t sugar
1 t garlic powder
1 t ground cumin
1 t paprika
1 t ground coriander
1/2 t salt
1/4 t ground cinnamon
1/4 t pepper
1/8 t ground nutmeg
2 T olive oil
How to Make
Preheat oven to 350 degrees. In large shallow roasting pan, place half the onions in an even layer. Sprinkle with 1/4 teaspoon of salt; set aside. Tuck wings under back of the chicken. In small bowl, combine sugar and remaining seasonings. Brush chicken all over with oil. Sprinkle spice mixture and rub in with fingers. Place chicken, breast side up, on onions in pan. Loosely cover with foil.
Roast chicken for 1 hour. Remove foil. Add remaining onions to pan. Roast, covered, for an additional 30 minutes. Remove foil and roast 30 to 45 minutes more or until drumsticks move easily in their sockets and chicken is no longer pink. Cover with foil and let chicken stand 15 minutes before carving. Serve chicken with roasted onions.
Tilapia: Have it your way
There are a few ingredients that I use in endless combinations and Tilapia is one of them. This fish is inexpensive, very mild, and the perfect backdrop for just about any preparation and flavor. I also love Tilapia because it is so quick to cook. It's a common misconception that kids don't like fish, but I have found this to be totally untrue in my house and introduced fish to both of my boys as their first 'meat.' As long as you make sure to check for bones, fish is really ideal for kids because it is easy to chew and it is generally lean and high in protein. This recipe can be on the table in less than fifteen minutes. Serve it up with some couscous (my kids love the Trader Joe's 'harvest grains' cooked in chicken stock) and steamed vegetables and the meal is complete.
Pan Seared Tilapia
Ingredients
4 tilapia fillets
1 T plus 1 t olive oil
1 T butter (divided)
1 small shallot, diced
1 T capers, drained
1 lemon, zested and juiced
Timing - 10 minutes
How to Make
Heat a pan over medium to high heat and let it get hot. Add the olive oil and one teaspoon of the butter and heat until the butter stops foaming. It should be good and hot.
Sprinkle fish with salt and pepper. Cook fish for three minutes on each side. When you flip the fish, add the capers. After the total six minutes, remove the fish only and put on a plate tented with foil.
Add the one teaspoon of olive oil to the pan and cook the shallots and capers until the shallots are soft and slightly brown, stirring frequently (about three minutes).
Add the lemon juice to deglaze the pan and immediately lower the heat. Add the lemon zest and two teaspoons of butter off the heat and swirl to melt the butter. Pour the pan sauce over the fish and serve.
Serves 4
NOTES:
You can change up how you make the sauce by adding any liquid (white wine, vinegar, lime juice, beer) and also add any spice combination you like. I like chili powder and lime juice or white wine with garlic and shallots, for example.
Pan Seared Tilapia
Ingredients
4 tilapia fillets
1 T plus 1 t olive oil
1 T butter (divided)
1 small shallot, diced
1 T capers, drained
1 lemon, zested and juiced
Timing - 10 minutes
How to Make
Heat a pan over medium to high heat and let it get hot. Add the olive oil and one teaspoon of the butter and heat until the butter stops foaming. It should be good and hot.
Sprinkle fish with salt and pepper. Cook fish for three minutes on each side. When you flip the fish, add the capers. After the total six minutes, remove the fish only and put on a plate tented with foil.
Add the one teaspoon of olive oil to the pan and cook the shallots and capers until the shallots are soft and slightly brown, stirring frequently (about three minutes).
Add the lemon juice to deglaze the pan and immediately lower the heat. Add the lemon zest and two teaspoons of butter off the heat and swirl to melt the butter. Pour the pan sauce over the fish and serve.
Serves 4
NOTES:
You can change up how you make the sauce by adding any liquid (white wine, vinegar, lime juice, beer) and also add any spice combination you like. I like chili powder and lime juice or white wine with garlic and shallots, for example.
Pineapple Sweet Potatoes: Never underestimate the power of the marshmallow
Jacob has a thing with anything 'mashed.' It's the oddest thing, but since he was a baby, he never liked anything smashed and he always wanted texture to his food. Unfortunately, this rules out mashed potatoes, which are a favorite of everyone in our house, as well as sweet potatoes, which Lucas loves and which are so full of nutrients.
I recently found a way to add texture to sweet potatoes so that Jacob will happily eat them. It came to me as we approached the Thanksgiving season. Why not use a version of my mom's sweet potato casserole that I loved as a kid? I mean marshmallows for dinner? Say no more...
Pineapple Sweet Potatoes with Marshmallows
Timing - One and a half hours
Ingredients
4 small to medium sweet potatoes
1 can crushed pineapple in juice
1 T butter
1 T brown sugar
1/2 cup marshmallows
How to Make
Preheat oven to 400 degrees. Bake sweet potatoes for about one hour until tender. When cool enough to handle, peel off the skins and discard. Place the potato flesh in a large bowl.
Mash the sweet potatoes with pineapple and juice, butter, and brown sugar. Pour the potato mixture into a small casserole and top with the marshmallows. Bake at 350 degrees for about 25 minutes or until the marshmallows begin to turn golden brown.
I recently found a way to add texture to sweet potatoes so that Jacob will happily eat them. It came to me as we approached the Thanksgiving season. Why not use a version of my mom's sweet potato casserole that I loved as a kid? I mean marshmallows for dinner? Say no more...
Pineapple Sweet Potatoes with Marshmallows
Timing - One and a half hours
Ingredients
4 small to medium sweet potatoes
1 can crushed pineapple in juice
1 T butter
1 T brown sugar
1/2 cup marshmallows
How to Make
Preheat oven to 400 degrees. Bake sweet potatoes for about one hour until tender. When cool enough to handle, peel off the skins and discard. Place the potato flesh in a large bowl.
Mash the sweet potatoes with pineapple and juice, butter, and brown sugar. Pour the potato mixture into a small casserole and top with the marshmallows. Bake at 350 degrees for about 25 minutes or until the marshmallows begin to turn golden brown.
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