asian coleslaw

Ingredients

For the Dressing

• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups shredded red and green cabbage 
• 2 cups prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.A summertime favorite.

jicama salad

I tried this recipe a few weeks ago when I had bought a jicama and wasn't sure what to do with it.
It tasted better the next day and it will definitely be an addition to my summer salad line up!


1 large jicama, julienned

2 large carrots, julienne

1 cup red onion, finely sliced (I didn't have any)

1/2 red pepper, julienned

1/2 yellow pepper, julienned

1 tomato, julienned

1/2 english cucumber, chopped

1/4 cup fresh lime juice

1/4 cup red wine vinegar

1 teaspoon honey

2 tablespoons olive oil

Pinch of cayenne

Salt and freshly ground pepper

2 tablespoons chopped cilantro

Directions

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes

balsamic glazed pork

I tried this recipe the other night, it was pretty yum and a lil different.

4 boneless pork chops pounded 1/2 inch thick ( I love to pound meat)
1/4 cup flour
1/4 tsp seasoning salt
1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic chopped
1 can (14.5 oz) beef broth
1 cup sliced mushrooms
3 tbsp balsamic vinegar
1 1/2 tsp Italian seasoning
1/4 tsp black pepper

Coat pork chops with flour and seasoning salt (reserve unused flour) Heat oil in a large skillet over med high heat, add meat and cook 2 minutes per side (I did prob 4 min per side) Remove to a plate.
Add onions to skillet and cook 1 minute, stirring so onion doesn't burn. Add garlic and cook 1 minute.
Add reserved flour into broth and add to skillet, stir in mushrooms, vinegar, Italian seasoning and pepper. Bring to a simmer.
Add pork, cover and simmer on med low 10 minutes, turning after 5 minutes.
Serve extra sauce on the side ( I skipped this for the kids and they were happy to eat the meat plain)
I think this would be tasty with steak or chicken as well!

glazed chili pork with sweet potato hash

photo from Real Simple

I used this recipe out of this month's Real Simple magazine. 3 out of 4 people in our house liked it so I will make it again. 


Serves 4
Hands-On Time: 25m
Total Time: 25m

Ingredients

1 pork tenderloin (about 1 1⁄4 pounds) (I used pork chops)

1 tablespoon plus 1 teaspoon olive oil

1 teaspoon chili powder

kosher salt and black pepper

2 tablespoons pure maple syrup ( I used pancake syrup)

2 medium sweet potatoes (about 1 pound), peeled

2 large shallots, chopped (green onions)

1 5-ounce package baby spinach, chopped

hot sauce (optional)

Directions

1.Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.

2.Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.

3.Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.

4.Serve the pork and potatoes with the hot sauce, if desired
 

pizza dough

Trying to eat healthier definitely becomes harder on the week ends when we associate fun foods and the week end. Pizza and movie night is a Friday tradition in our family but yesterday I needed it taste good and be healthy. This pizza dough is yummy and then we loaded it with veggies and lil shrimp and feta. We also made fruit smoothies and kale chips. (the kale chips didn't go over so well but the rest did so I think everyone definitely got 3-4 fruits and vegetables at this Friday night dinner)

1 package active dry yeast
1 cup warm water (105-115 degree)
1 tbsp agave nectar (or honey)
2 cups whole wheat flour
1/2 cup all purpose flour
1-1/2 tbsp olive oil
1 tsp salt
olive oil cooking spray
2 tbsp cornmeal (optional)

Pour yeast into large bowl, combine warm water and agave nectar, pour over yeast, let sit 5-10 minutes until foamy.
Meanwhile combine flours in a separate bowl.
Add olive oil and salt to yeast mixture, mix well, add 1 cup flour mixture using wooden spoon, stir until smooth, add a second cup of flour mixture and continue stirring until dough forms a soft and sticky mass and comes away from the sides of the bow.
Knead dough on counter with remaining flour until dough is smooth and elastic (Amelia loves doing this)
Shape dough into a ball, spray a large bowl with olive oil spray and place dough inside.
Cover with plastic wrap and let rise in a warm place for 45-60 min until double in size.
Punch down dough and return to work surface, divide into 2 balls, using a rolling pin, roll out each ball into a thin crust pizza shape, transfer to a pizza stone or cookie sheet sprinkled with cornmeal.
Add your favorite toppings and bake at 425 degree oven for 14 minutes.
* I am planning on doubling the recipe next time so we can put the extras in the freezer for a quicker pizza night

meatball- apolooza

I did get those 10 pounds of hamburger made into meatballs this week end. It took about and hour and made 8 large family size portions for the freezer. 1 hour of time + 8 dinners with minimal prep = one happy Mama. My plans for the meatballs include:
- add to store bought spaghetti sauce
- add to a sour cream sauce for strogonoff meatballs (recipe on blog)
- add to a jar of grape jelly and jar of chili sauce and serve over rice
- serve with bbq sauce
- make meatball subs or calzones

holiday baking

I'm not really good at baking especially finicky Christmas baking. Usually at the last minute I decide to whip up a few things and they don't turn out. I think some white peppermint bark and some rum balls for the adults. This recipe sounds like it fits my baking capabilities. Laying pretzels on a candy sheet, unwrapping candy and smooshing an M&M on top. I can handle that.

maui sweet potatoes

I had grand plans of taking pictures throughout the preparation of this recipe just to practice my photography but there isn't a lot of excitement in peeling, boiling and mashing sweet potatoes. This recipe is a nice alternative to traditional sweet potato recipes for holiday dinners. If your family doesn't like to mess with tradition it's still a nice side dish anytime of year but half the recipe because it does make a lot.
Ingredients
4 lbs cooked sweet potatoes, about 5 large ones,skinned
1 (14 ounces) can coconut milk (regular or light)
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1/2 cup crushed pineapple, well drained
1/4 cup chopped fresh cilantro or parsley
1 lime, peel of finely grated
1 dash hot sauce
1/4 cup shredded coconut
Directions
Mash potatoes in a large bowl until almost smooth. Stir in coconut milk& seasonings and mash until smooth. Stir in next 4 ingredients, test for seasoning, turn into a greased 9 x 13 inch baking dish& spread evenly. Sprinkle coconut over the top. Bake in the center of a preheated 350F oven for 30- 35 minutes. Broil until the top is golden, about 3 or 4 minutes.

apple oatmeal cookies

I tried this recipe yesterday trying to use up my very slowly dwindling bin of apples...

1 cup of flour
1 cup whole wheat flour
2 tsp cinnamon
1 tsp salt
1 tsp nutmeg
1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
2 cups rolled oats
3 cups diced apples without peel

Preheat oven to 350 degrees

In a large bowl, cream together the butter and sugars. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt. Stir into sugar mixture until well blended. Fold in oats and apples. Drop by spoonfuls about 2 inches apart on ungreased cookie sheets

Bake for 15 minutes. Let cool on wire racks

popsicle ideas

This morning I made a batch of smoothies and put them in popsicles molds. It made 7 1/2 popsicles and then I came up with the genius idea to top the half full one with yogurt. (don't you love it when you are so clever so early in the morning?) Aiden is very excited about making popsicles this summer and I thought I would share a few ideas I came across online:

freeze applesauce (or flavored applesauce) in popsicle molds (Amelia would love these!)

add sprinkles to softened frozen yogurt or ice cream and pour into popsicle molds

watermelom popsicles ( I always have leftover watermelon)
1 cup of each cubed seeded watermelon chunks, juice and water mix in blender and pour into molds and freeze

pudding pops
make a batch of pudding add crushed cookies or sprinkles if desired, pour in popsicle molds and freeze

margarita popsicles
if you have leftover margarita mix, pour into a popsicle mold and freeze ( make sure these are properly labeled!)

I use an empty yogurt container in the freezer and place any fruit that's too ripe to eat or juice from canned fruit in it and then I'm ready when it's time to make smoothies or popsicles!

Camping Orange Muffins

Click on the title above for a super fun camp fire cooking idea to do this summer with the kiddos! (found via skirt)

food stuff

Yesterday I had a vegetable break through with Amelia. She loves raw vegetables but won't touch anything cooked, I don't think she likes the texture. It's terrifying to watch her eat a raw carrot so I don't do it too often. I had made pumpkin muffins a few weeks ago hoping to slide some veggie nutrition her way. She didn't exactly love them and I still had a leftover can of pureed pumpkin so yesterday -

Pumpkin Yogurt Parfait
mix plain yogurt with pumpkin puree, sprinkle cinnamon and a tiny sprinkle of brown sugar
both kids ate 2 bowls and Aiden proclaimed it "the best yogurt in the world!"

I still haven't done anything with my deceptively delicious cookbook but I did get some smug satisfaction in watching Amelia unknowingly gobble up some vegetables this way.

Tonight I am making this spring panzanella from www.smittenkitchen.com. Aiden likes asparagus so it might go over well!(photo from smitten kitchen)

pollo supremo

this recipe is an adaptation from the restaurant I worked at in college.

1/4 cup finely chopped red onion
1/2 cup choppped sun dried tomatoes
1 1/2 cup cooked diced chicken
1 tbsp tarragon
alfredo sauce (homemade or storebought)
parmesan cheese
cooked pasta of your choice

* for alfredo sauce I melt 1 tbsp butter, then add 1 tbsp flour, salt and pepper, Cook for 1 minute, slowly add 2 cups milk. Cook until thickened approx 10 minutes add a dash of nutmeg and 1/4 cup parmesan.

1)Cook chicken, add red onions, cook 2 minutes remove from heat

2) make alfredo sauce or open a jar and pour in saucepan, cook until heated, add sun dried tomatoes, tarragon and chicken and onion mixture, keep warm

3) cook favorite pasta, drain and combine sauce and pasta, enjoy!

* I will not be taking any pictures of the meals I make because I find my pictures make the food look inedible!

FamilyFun: FamilyFun's Month of Meals for January 2008 - and More Family Fun

lots of people (present company included) have felt a little "stuck" in the dinner department. I found this online and I'm looking forward to trying some new kid friendly recipes!FamilyFun: FamilyFun's Month of Meals for January 2008 - and More Family Fun

fresh apple cookies

These are really yummy cookies if you eat them within a few hours of baking otherwise they get soggy!
2 cups flour
1 tsp baking soda
1/2 cup butter, softened
1 1/3 cups backed brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1 egg, beaten
1/4 cup apple juice or milk
1 cup chopped peeled apples
1/2 cup chopped nuts
1 cup raisins (optional)

preheat oven to 350
, combine flour and baking soda in medium bowl. In a large bowl, cream together butter, brown sugar, salt and cinnamon, cloves, nutmeg and egg. Add half the flour mixture to the butter mixture and blend well. Mix in juice or milk. Add the apples, nuts and raisins to the remaining flour. Add this apple mixture to the butter mixture. Drop by spoonfuls on cookie sheets and bake 10 minute or until cookies are firm. Makes approx 30 cookies!

African Peanut Soup

I made my own version yesterday trying to use up some coconut milk. I tried calling it peanut butter soup but it still didn't fly with Aiden. Both Aiden and Dale don't like soup. Well, Dale will eat canned soup but not home made soup. Crazy!
1 chopped onion
2 tsp minced garlic
1/2 green and red pepper chopped
2 carrots chopped
sautee vegetables until soft approx 10 minutes. Add:
4 cups chkn broth
1 cup coconut milk (optional)
2/3 cup peanut butter (I used chunky)
2 cans chick peas drained
salt, pepper, 1/2 tsp cayenne pepper and 1 tsp chili pepper flakes
Cook approx 15 minutes, remove from heat, use a hand blender to blenderize soup. Add chopped peanuts and cilantro to top of soup when serving if desired!
I served the soup with tortilla wedges sprayed with olive oil and garlic powder baked in the oven for 5 minutes. I cut the tortillas with a pizza cutter and discovered it chops peanuts pretty well too!

stroganoff meatballs

This recipe is from the best of bridge cookbook series (my Canadian secret weapon).

meatballs
1 pound of lean ground beef or ground turkey
3/4 cup bread crumbs
1/4 cup milk
3 tbsp finely chopped onion
1 egg beaten
salt and pepper to taste

sour cream sauce
1/2 cup chopped onion
1/4 cup butter
1/4 cup flour
1/4 cup ketchup
20 oz of beef broth
2 cups fat free sour cream

to make meatballs: combine all ingredients in large bowl. Mix well and roll in balls of desired size. Place on edged cookie sheet and bake 375 degrees for 25-30 minutes. Remove from oven, drain and set aside

to make sauce: brown onion in butter. Add flour and mix well. Add ketchup and broth, cooking slowly until thickened. Add sour cream, then meatballs. Place in casserole and keep warm in 250 degree oven until serving. Serve over pasta.

pan seared sesame ahi tuna

I bought some ahi tuna steaks at Trader Joe's but have never cooked tuna before. I tried to find a recipe online but no luck. So I tried to recreate a restaurant meal I had once ( the only time I've eaten tuna that wasn't sushi or out of a can) Aiden and Dale really liked it too which is always a bonus!
a package of ahi tuna (Trader Joe's frozen aisle)
cajun spice or some hot seasoning
sesame seeds
2 tsp sesame oil
Heat sesame oil in frying pan, sprinkle tuna steaks with cajun spice (or salt and pepper) and sesame seeds, pan sear for approx 2 minutes each side ( I cooked mine closer to 4 min each side) because I didn't want to serve the family rare fish. Serve with rice and stirfry vegetables ( I had a little wasabi with mine) but it tasted good without it!

Chili

Now that weather has turned decidedly fall here's one of our family favorites for a cozy dinner
1 pound of lean ground beef or turkey
1/2 onion chopped
1/2 each of red or green pepper
2 cans tomato sauce
1 can kidney beans drained
1 can black beans drained
1 can baked beans
1 cup corn
2 tbsp chili powder
1 tsp cumin
dash of cayenne powder or hot sauce
sour cream,shredded cheddar and chopped green onions (optional)

brown meat, add onion, cook until softened, add peppers cook 2 minutes, open all canned goods (this recipe fills up your recycling bin fast!) pour sauce,beans, corn and spices into pot. Simmer for at least one hour. Serve topped with sour cream,cheese and green onions if desired. Corn bread and green salad make it a meal!

banana bread

Here's the recipe Rebecca!

1 1/4 cups sugar
1/4 cup butter or margarine softened
2 eggs
1 1/4 cup mashed bananas mashed (3-4)
3/4 cup yogurt plain or flavored
1 tsp vanilla
2 3/4 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 cup walnuts/pecans (optional)

Heat oven to 350 degrees. Grease bottom of 2 loaf pans. Mix sugar and butter until well blended. Stir in eggs. Add bananas,yogurt and vanilla. Beat until smooth. Stir in remaining ingredients except nuts. Mix until just moistened. Stir in nuts if using. Pour into pans. Bake for about an hour until toothpick inserted in center comes out clean.