I'm Baaaaccckkk!

So, I am not exactly sure what happened there for almost 6 months.

I've obviously been feeding my family but apparently not talking about it.

I am off work all this week so there is bound to be some yummy-ness coming out of my kitchen!

First up a husband favorite...Shepard's Pie or actually more accurately, Cottage Pie since I am making it with ground beef. (traditional Shepard's Pie is made with ground lamb)  I also am using a sweet potato topping rather than white potato.

I got a brand new Le Creuset dutch oven for Christmas (Thanks Mom and Dad!) and I am excited for it's maiden voyage!

Here is what I used:
Approx 1T butter (vegan butter actually)
1 onion-chopped
A few carrots-chopped
1 pound ground beef
1T flour
1C beef stock (although, I only had chicken so that's what I used)
1 T tomato paste (mine was basil infused)
1/2 T Worcestershire sauce
a few shakes of dried herbs-herbs de provence today
Fresh ground salt and pepper.

Topping:
3 sweet potatoes peeled, chopped, boiled and mashed
Splash of milk (almond milk for us)
Spoonful of butter (vegan again)

I made the whole thing in my dutch oven but you could easily start in a saute' pan and transfer to an oven proof dish before baking.

I made my sweet potato topping in the morning and kept it in the fridge til ready to use. I tend to spread my cooking out all day when I have the chance!

Melt the butter and saute' the carrots and onion until soft. Add the beef and cook until the meat is brown. Stir in flour and cook for 5 minutes. Gradually stir in stock, tomato puree, Worcestershire sauce, and seasonings and bring to a boil. Reduce the heat and cover the pan and simmer for 15 minutes.

At this point, you would transfer to an oven proof dish. Allow the mixture to cool a bit before adding the mashed potatoes.  Pipe or spread potatoes over meat mix and bake at 375 for 25-30 minutes or until nice golden brown.

This could very easily be prepped ahead of time and put in the oven after a long day.

As always, ENJOY! And, please...leave me some love!

Kid Friendly Meals

I think I have said it before...I have been blessed with a kid (and a husband) who will eat virtually anything! It really is great to be able to try out new things with them and know that pretty much no matter what, they will gobble it up!

Every once in a while though, I want to feed them some "comfort" foods of our childhood but with out all the processed garbage that comes along with them.

What was that commercial? Kid Tested, Mother Approved.

Here are 3 of our favorite recipes that fit that category. Sadly, I have no photos of these so you will have to take my word on how good they are.

1st up is a staple at our house. Homemade pizza! We love this recipe at the end of a long week when there are left over veggies that need to be eaten up. I will share my dough recipe and leave the toppings to your imagination. Our versions almost always contain pesto, bell peppers and artichokes along with whatever else sounds good, lately we've been on a caramelized "yun-yin" (onion) kick!

This recipe makes enough dough for the 3 of us. Before I roll it out, I divide it in half. S gets half then I take my half and break off a small amount for a cute little personal pizza for E.

1 package active dry yeast
1 C warm water
1 tsp sugar
1 tsp salt
2 Tbl olive oil
2 1/2 C flour

Dissolve yeast in warm water. Stir in sugar, salt and oil. Then stir in flour. Stir vigorously, about 20 strokes, I usually end up just sticking my hands in and mixing. Allow dough to rest, covered 1/2-1 hour. Divide dough onto lightly greased baking pan. Roll each into a 8"-10" circle.  Spread on sauce and your choice of toppings. Bake at 425 for 20-25 minutes.

There you have it! Pizza Night!

The next recipe I took from my newest favorite cookbook...100 days of Real Food by Lisa Leake. This book is great, check it out if you haven't already!  Her website is 100daysofrealrfood.com I get a lot of inspiration from it!

Homemade Chicken Nuggets

1 pound boneless, skinless chicken breasts.
Salt and Pepper to taste
1 egg
1c Whole wheat bread crumbs, I used Panko
1/4 cup Parmesan cheese
1/2 t garlic powder
1/2 t paprika (I was out so I omitted)
Olive oil for cooking.

Cut chicken into 1 1/2 chunks and season with S&P.  Lightly beat the egg in a shallow bowl. In another shallow bowl, combine the breadcrumbs, cheese, paprika and garlic powder and mix with a fork. Set aside a large plate for the prepared chicken pieces. Toss some of the chicken in the egg mixture until they are fully coated, the drop them into the crumb mixture and coat with crumbs. Once all of the pieces are coated heat a thin layer of oil in a sautee pan over medium-low heat. Add the chicken a few pieces at a time and cook until heated through and no longer pink-about 5-6 minutes per side. Transfer the cooked nuggets to a paper towel lined plate to absorb the excess oil. Serve now or freeze for later.

Lastly, I followed a recipe from another favorite cookbook. The Stocked Kitchen by Sarah Kallio and Stacey Krastins.

Sloppy Joes

1 pound ground beef, turkey or chicken
Diced Onion and Garlic
3/4 t salt
1 T Worcestershire Sauce
2/3 C Ketchup
1/4 C brown sugar
1 T yellow mustard
1 T barbeque Sauce, we used Open Pit

Brown meat with onion and garlic, drain and return to pan. Mix in the remaining ingredients and simmer, stirring often for 20 minutes. Serve on buns.
I pulled buns out of the freezer that looked like they'd seen better days. I topped them with a little butter and garlic salt and through them under the broiler 1st and no one was the wiser!

I am thinking about having a little contest for my blog readers. Would anyone be interested in getting some goodies from me? Let me know what you think and stay tuned for details!

Grilled Stuffed Portobellos

I will admit, I am not a big fungus mushroom fan. It's a texture thing, slimey and gross.

The portobello though is meaty and delicious if cooked the correct way.

Tonight I decided to stuff them and stick them on the grill.  I found a recipe to loosely base my mushrooms on but modified it to use what I had around the kitchen.


First I cleaned and "gilled" the mushrooms

Grab the stem and lightly twist it off

I used a spoon to gently scrape the gills out the of mushroom. I find that if you leave them on it make everything black and mushy and gross.

I put about a tablespoon of balsamic vinegar in each of the mushrooms to marinate while I got the stuffing ready.

I chopped up some onion, garlic and red pepper and sauteed it in olive oil. I then added a few handfuls of Spring Mix greens and reduced it down.

I took that mix and put it in each of my mushrooms (I used 6) I added diced tomatoes, avocado and bacon bits and topped with cheese-Co-Jack for the boys and vegan mozzarella for me. I sprinkled the tops with salt, pepper and dried basil and they were ready for the grill.

I put them on a medium hot grill for about 15 minutes until the cheese got nice and melty (another use for the pharse ooey, gooey, melty, melty cheese!)

S and E both gobbled these right up and declared that it was a "Make Again" Meal!

Please let me know if you try any of my recipes and what you think!
As always, Enjoy!

Prep Now, Cook Later

Today's blog post is brought to you by S & E being gone for the weekend, Anna Kendrick Radio on Pandora and some priced to sell chicken breasts at the store.

I think I have said it before, I use my crock pot a lot!  I love walking in the door to a ready made meal.

I have been thinking about "freezer cooking" for a while now and decided to spend part of my relaxing weekend alone prepping a few meals.

The premise of freezer cooking is freezer to crock pot with only a little thawing time in between.

Today I made Cilantro-Lime Chicken, BBQ-Cranberry Chicken, and Maple-Dijon Chicken (like I said, chicken was on sale today!)

I started with the Maple-Dijon.
I combined 1C dijon mustard, 1/2 C maple Syrup, 2T red wine vinegar and a little salt and pepper.

I put about 1 1/2 pounds of chicken in a Zip-Lock bag and added the mixture.

On the bag I wrote: Maple-Dijon Chicken. Thaw for 24 hours and cook on low for 8 hours. I also noted to sprinkle rosemary over the top before serving.
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Next I made the BBQ-Cranberry Chicken
I mixed a few sprinkle of dried onion, a can of whole cranberry sauce and 1C BBQ sauce

I added about 2 pounds of chicken and wrote on the bag: BBQ-Cranberry chicken. Thaw overnight and cook on low 6-7 hours.
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Lastly, I made the Cilantro-Lime Chicken
I mixed lime juice (from 2 limes), a bunch on chopped cilantro, frozen corn, 1/2 an onion, 1 can of black beans, a few shakes of cumin and some salt and pepper.

I added about 1 1/2 pounds of chicken. I wrote on the bag: Thaw for 24 hours, cook on low for 8 hours. I also added to serve on tortillas with sour cream, guacamole, salsa and cheese.

I found it helpful to write on the bags before I added any food. I also used a mixing bowl to hold the bag upright while I filled it

There you go. 3 nights of meals with about an hours work or less!

Obviously we haven't eaten them yet but I'll be sure to let you know when we do!

Meatless Monday

We try to eat "Meatless" at least once a week.

I made these quinoa stuffed peppers last week and they were great!

Here is the recipe. I made a bit less, as this makes 6 and I only made 4.

2c cooked quinoa
1c frozen corn
1 can black beans
1 can diced tomatoes
3T(ish) chopped cilantro
Chopped onion
2 cloves chopped garlic
1t cumin
1t chili powder
Salt and pepper.
Cheese-I made 2 with cheddar and 2 with dairy free cheese.

Mix all together.

Cut the tops off 6 bell peppers and stuff the peppers with the quinoa mix.
Place in a pan (a loaf pan fits 2 perfectly) and bake at 350 for 25-30 minutes.
I served them with some sliced avocado

I

Since I have recently found out that I am dairy and egg free, I will probably start writing about how I modify my recipes so that my whole family can eat them!

As always, enjoy!

Guinness Corned Beef and Cabbage

Happy St. Patrick's Day!

2 blog posts in 1 day...must mean my family was well fed this weekend! =)

S is a little bit Irish, so that means E is a little bit Irish too.

Since the 17th falls on a Tuesday this year, we decided to celebrate my boys Irish heritage today. We began the morning with green pancakes...E wasn't so sure about them...

I am typically not a corned beef fan, but once a year I make it and I like it!

Here's my recipe

I boiled my beef on the stove instead of the crock pot this year. 

I put the meat in my big stock pot and added the spice packet, I also threw in some bay leaves. Then comes the good stuff...I added a can of Guinness, I could have used 2 but S wanted to drink some. Then I added water to cover the meat.

I got that boiling, then covered and simmered for about 2 hours.

Once I was nearing the 2 hour mark, I got my veggies prepped. 

Cabbage (of course!) onion, carrots and potatoes.  I quartered the potatoes and left the skin on. I thew in all the veggies, except the cabbage, got it up to boiling again then simmered for 10 minutes. Next, I added the cabbage(cut into 8ths) and simmered for about 15 minutes more. 

I piled everything on my biggest platter and still didn't have enough room

 

 Next time, I think I will only use 1/2 a cabbage, we have lots of leftover boiled cabbage. I am going to make a stuffed cabbage casserole in the crock pot later this week, thanks for the idea Mom!

Hope you all have a Happy St. Paddy's Day!

 

Turkey Black Bean Chili

When I think of spring weather, I don't typically think about making chili. I do, however, think about a quick, healthy meal that gets me outside and playing sooner.

Last night, I sent S & E out to play and got this going quickly so I could join them while it simmered.

Here's what I used:

1 pound ground turkey
Onion
Garlic
1 can rinsed and drained black beans
1 can diced tomatoes
1 can tomato sauce
Corn
2T flour
salt
Chili Powder
Water.

Here's what I did:
Brown the turkey, onion and garlic, drain (the worst part IMO)
Add the tomatoes, sauce, beans and corn.
Mix the flour, salt, chili powder and water to make a paste, add it to the meat and simmer.

I served mine with a plop of plain Greek yogurt and some shredded cheese.

Coming up soon, Corned Beef and Cabbage...just in time for St. Patty's Day!