Sunday, May 31, 2009
Friday, May 29, 2009
Saturday, May 23, 2009
this is my little helper:)
1 pkg. jasmine rice
1 lb. chicken breasts, or thighs
2 T. cooking oil, like canola or the equivalent
one large onion, quartered and sliced
2 T. fish sauce
1/2 can masaman curry paste
1 can coconut milk
salt to taste
avacado, pitted and chopped or sliced
Cook rice according to package directions.
Meanwhile, cut up chicken into 1-2 inch pieces and saute with onions in preheated oil and fish sauce, until chicken is cooked through.
Stir in curry paste and coconut milk and simmer just long enough to heat the sauce and season the chicken, approx. 5 minutes.
Serve chicken over rice with avacado and cashew nuts sprinkled over the top.
This is the idea.
Fill up a large salad bowl with a mix of your favorite salad greens, washed and dried. I use romaine and spinach.
Wash, chop, and prep your family's favorite salad toppers, ie: avacado, tomatoes, carrots, edamame, olives, or whatever you like.
Scour the fridge for whatever else would be nice as a topping, like lunch meat (chopped), leftover meat, hard boiled eggs, shredded cheddar cheese, feta, frozen peas, ...?
Scour the pantry for croutons, nuts, or dried fruit like craisins
Put each topping on a plate and set the salad, toppings, and any salad dressings you have on the table.
Make sure the kids wash their hands first.
Then, let them make their own salad on their plate and allow them to use their hands to create it. This is so much fun for little ones!
Tuesday, May 19, 2009
This is another one of those foods that comes in so many variations that I can't pick a favorite. Lasagna is more of a method than a recipe. It has lots of benefits. It's a casserole, which makes it great for sharing. It freezes beautifully, and it is really popular with kids and adults alike.
Monday, May 18, 2009
1 lb. chicken breasts (chicken thighs or leftover chicken will do)
2T olive oil (or more if you skillet stinks)
1 pkg. frozen broccoli florets
2 tomatoes, diced
1 sm. pkg. mushrooms, sliced
1 can crm. mush. soup
1 c. mayonaise
1-2c. shredded cheddar cheese
1/2 tube of ritz crackers, crushed
salt and pepper
white rice (I prefer jasmine)
First, season the chicken with salt and pepper and cook it in the skillet until the center is no longer pink. While chicken is cooking, prepare rice according to package directions and cut up the veggies. Dump broccoli, tomatoes, mushrooms, mayo, and soup into a large casserole dish. If you like your food salty, you may want to add a bit of salt and pepper to this, but not too much. When chicken is done, dice it and add it to the mix in the dish. Then mix it well and top it first with cheese and then crushed crackers. Bake in the oven at 350 for 20 minutes or more. Serve with hot rice.
Sorry, I don't have a picture of it after baking. My ravenous beasts needed dinner and I had no time to snap a photo. Hope you enjoy this one.
Sunday, May 17, 2009
I was sitting in church this morning and (keeping it real here) my mind wandered to lunch. Uh-oh. Nothing to eat in the house. I made a mental note to stop by the grocery store on the way home and resumed worship. :-)
Wednesday, May 13, 2009
Karen, I promise my blogging spurt will end soon! This morning, while looking through my iphoto library, I found these pictures I had taken of a quiche that I made a few times. The recipe is one I saw on Martha Stewart. You can find it here. It's actually the recipe from the famous Tartine bakery in San Fransisco. The important thing is that it is delicious and super easy. Quiche is popular with adults and kiddos alike. You can vary the flavors and add-ins quite easily. The recipe calls for creme fraiche, but you can use sour cream if you can't find it. It also calls for thyme, and I have made it that way, but I think dried basil would also be great.
Jessie & Lynn's BBQ Spareribs
Pre-cook 2 lbs of spareribs in the microwave. Stop the microwave several times to rotate the ribs. Make sure all of the ribs have gone from pink to beige. Drain off fat.
Make Sauce by combining the following in a saucepan:
½ cup light molasses
½ cup ketchup
½ onion finely chopped
1 large clove garlic minced
4 narrow slices of orange (peel & flesh), diced, or 1 T. orange zest
Juice of one orange – about ½ cup if using regular orange juice
4 whole cloves
1 teaspoon mustard
1 tablespoon oil
1 tablespoon vinegar
salt & pepper to taste
1 tablespoon A-1 Sauce
1 teaspoon Worchestershire Sauce
¼+ teaspoon Tobasco Sauce
1 tablespoon butter
Bring to a boil, stirring occassionally. Boil for 5 minutes
Pour sauce over ribs and bake uncovered at 400 degrees [almost 200 C ] for 45 or more minutes basting 2-3 times, every 15-20 minutes. Sauce should thicken and begin to carmelize. I usually cook them an hour and baste every 20 minutes.
Enjoy the ribs. They are killer!
First, combine in a mixer bowl:
3c. whole wheat flour (King Arthur's is best)
1/2c. nonfat dry milk
2 pkg. dry yeast (about 2T.)
Then, heat in a saucepan until warm (at or close to 100 degrees):
3c. water or potato water
2T. oil (olive is the best)
Pour warm (not hot) liquid over flour mixture. Beat with electric mixer for 3 minutes. Don't skimp on this. Watch the clock.
1 additional c. whole wheat flour
*4-4 1/2c. white flour (unbleached bread flour is best)
Knead 5 minutes, using additional white flour if necessary. *I usually add a 3 1/2c. of white flour initially and save 1c. to knead in during the kneading phase. This makes kneading easier and keeps the dough from getting stiff.
Place in a greased bowl, turn, cover the bowl with a cloth, and let rise until double in bulk. Dough will rise best in a sunny window or in an oven that has been warmed. Turn the oven off, before placing dough inside to rise.
After dough has doubled, punch down center. Divide dough in half and shape into loaves. Place each loaf into 9x5" loaf pans. In my experience, it's best to gently pick up each half and place it carefully into the pan, disturbing it as little as possible. I've rolled it up to make it pretty and that's how I get air pockets in the middle of the loaf.
Cover and let rise 40-45 minutes. Bake at 375 for 40-45 minutes.
Immediately remove from the pan and let cool before slicing. We usually cut it warm, because we can't wait to eat it :).
Tuesday, May 12, 2009
This time of year avocados are plentiful and cheap, so I like to make guacamole for a quick snack. It's great to have containers of this stuff in the fridge. When I come home from a long day at work, I can pop open the tupperware, take off the chip clip and DIG IN.
Monday, May 11, 2009
This feeds a family of 6 with enough for Daddy to take to work for lunch the next day.
1 large onion, halved and sliced into wedges
1/2 5lb. bag of potatoes, peeled and cut into medium sized chunks
1 lb. kielbasa sausage (smoked sausage ring), sliced
3 T. olive oil (or more)
salt and pepper to taste
1 c. water (if needed)
1 can bavarian style sauerkraut (opt.)
Peel and cut all veggies. Heat oil in large skillet or comparably sized pot. Sautee the onions and potatoes until the potatoes are mostly tender. Season with salt and pepper. Don't overdo the salt as the sausage is salty. Add water (if dry and sticking to the pan) and add the sausage. Cover the pot and let simmer until potatoes are tender. Serve with warm sauerkraut and a tossed salad.
Okay, so here's A picture. Of course, it's me making dinner and there isn't a picture of the actual dinner... I think it's enough to say that I was able to make dinner while managing a 6 month old and three other children. Notice Jonathan's head? I strapped him on my back with my new Mei Tai Baby sling and he passed out while watching the light on the ceiling. He loves to crane his neck back. Poor thing. Anyway, here's to more posts and more fun with this blog! :)
Sunday, May 10, 2009
I made this mango sauce for a dinner Dad and I had the other night. We had the Anglican priest and his wife over, and so I needed to be conscious of the priest's dietary needs. He can't eat sugar or bread, so I knew I would need to be creative. What we came up with was this menu:
Saturday, May 9, 2009
Well, I am not sure how much of a fist post this will be, but I am looking forward to getting this blog up and running, so I might as well start somewhere! As you know, Karen, Dad is visiting me in the Netherlands. We were invited to a party last night for one of my graduation Seniors. It was supposed to be a vegetarian buffet, so I made some Samosas. last week, I went to dinner at my friend Kim's, and her husband Aaron made samosas that were to die for. I wanted to clone them (and make them a bit spicier), so Dad and I went shopping for phyllo dough and I got busy with experimenting! What follows is mostly approximate. I am hoping that this blog will make me measure things a bit more. I'm pretty bad about that.