Caleb and Aaron recently went to Wisconsin for a father-son retreat at a summer camp. They came home and both raved about baked oatmeal. I had no clue what baked oatmeal was, despite my midwestern upbringing. After some Google searching and getting a reasonably accurate description from Aaron, I found a serviceable recipe. It makes a great snack or breakfast and is wonderfully filling. See my notes below for a few suggested changes.
Baked Oatmeal
From AllRecipes.com
Serves 8
Ingredients:
6 c. quick cooking oats
3/4 c. packed brown sugar
1 tsp. salt
1 1/2 tsp. baking powder
6 eggs
2 c. milk
1 1/2 tsp. vanilla extract
2/3 c. canola oil
1/2 c. coarsely chopped walnuts
Instructions:
Preheat oven to 400. Grease and flour a 13x9 baking pan. In a large bowl, stir together the oats, brown sugar, salt and baking powder. In a separate medium bowl, stir together the eggs, milk, vanilla, and canola oil. Pour the wet ingredients into the dry ingredients, and stir until well-blended. Spoon into the prepared baking pan, and spread evenly. Sprinkle walnuts over the top.
Bake for 30 minutes, or until a knife inserted into the center comes out clean.
Notes/Changes:
I made a few changes to the ingredients. First, I used "old-fashioned oats." I think the recipe simply means don't use instant or steel cut. Also, I reduced the sugar to 1/2 c because I didn't feel like packing an extra 1/4 c. I substituted extra virgin olive oil for canola.
I made one change in the process. I decided to mix the walnuts into the batter and then sprinkle a few walnuts on top. I think this would be good with any nut. I may try pecans next time because I adore pecans.
The next time I make this, I will add cinnamon, and maybe something like nutmeg. It was yummy and comforting without the extra spice, but I think we'll enjoy it more with the spices. I also may try a nut-free version so that Caleb can take it to school.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, May 23, 2011
Classic Chicken Soup with Noodles
A friend of mine is sick today and I thought I would send her a link to this great recipe. Until I figured out that I had not posted this great recipe to my blog! SO, here goes - a really tasty Chicken Noodle Soup for you and your family to try!
Classic Chicken Soup with Noodles
From Weight Watchers - 8 PointsPlus per serving
Serves 6
Ingredients:
3 pounds skinless chicken drumstick and/or thighs, trimmed of visible fat (I used some skinless thighs, I think)
6 c. water
5 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 1-inch pieces (I skipped this for my neighbors because they don't like celery)
2 medium onions, each cut into 8 wedges
2 cloves garlic, minced
1/8 oz. parsley, about 3 sprigs (I probably didn't measure my dry parsley)
1/8 oz. thyme, fresh, 2 sprigs (ditto)
2 bay leaves
1 1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
2 c. uncooked egg noodles
1/4 c. parsley, flat leaf variety (for garnish, I'm sure I skipped)
Instructions:
Bring the chicken, water, carrots, celery, onions, garlic, parsley, thyme, bay leaves, salt and pepper to a boil in a Dutch oven (I use large pot). Reduce the heat and simmer, covered, until the chicken is no longer pink inside and the vegetables are tender, about 45 minutes. Discard the parsley, thyme, and bay leaves.
Classic Chicken Soup with Noodles
From Weight Watchers - 8 PointsPlus per serving
Serves 6
Ingredients:
3 pounds skinless chicken drumstick and/or thighs, trimmed of visible fat (I used some skinless thighs, I think)
6 c. water
5 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 1-inch pieces (I skipped this for my neighbors because they don't like celery)
2 medium onions, each cut into 8 wedges
2 cloves garlic, minced
1/8 oz. parsley, about 3 sprigs (I probably didn't measure my dry parsley)
1/8 oz. thyme, fresh, 2 sprigs (ditto)
2 bay leaves
1 1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
2 c. uncooked egg noodles
1/4 c. parsley, flat leaf variety (for garnish, I'm sure I skipped)
Instructions:
Bring the chicken, water, carrots, celery, onions, garlic, parsley, thyme, bay leaves, salt and pepper to a boil in a Dutch oven (I use large pot). Reduce the heat and simmer, covered, until the chicken is no longer pink inside and the vegetables are tender, about 45 minutes. Discard the parsley, thyme, and bay leaves.
Saturday, May 7, 2011
A surprising success
As I wrote about our recent recipe failures, I remembered a surprising successful recipe and thought I would share it. I found this recipe while I was doing some menu planning on Thursday morning. I pulled out a Weight Watchers cookbook to get some inspiration, and Caleb started looking over my shoulder. The cookbook has lovely pictures throughout, and he asked all sorts of questions about what each dish was and of course made all sorts of comments (nice and not) about what he saw. I was near the end of the book when he demanded that I turn back a few pages. He pointed to a picture with a skillet of spinach and some garlic cloves and insisted that we make and eat it. I was really skeptical even though I know Caleb likes kale and will eat salad fixings as long as they have no dressing. Still, I figured getting more greens in my diet is a good thing. Even if your kids won't touch green vegetables, you might want to try this as a side because it's yummy and pretty simple.
Tuscan-style Garlic Spinach
From Weight Watchers - 2 PointsPlus per serving
Serves 4
Ingredients:
2 lbs. spinach, touch stems removed
1 Tbsp. olive oil
4 large garlic cloves, halved
1/2 tsp. salt
1/4 tsp. black pepper
Instructions:
Bring large pot of water to boil. Add spinach, in batches if necessary, and cook until wilted, about 2 minutes. Drain in colander and rinse under cold running water. Squeeze out excess water and chop.
Heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until golden, about 4 minutes. Add spinach and increase heat to medium-high. Add salt and pepper and cook, stirring, until spinach is heated through, about 3 minutes.
Notes/Changes:
I didn't have the 2 lbs. of spinach on hand, more like 1-1.5 pounds, and I would definitely try this recipe with even more spinach. I don't think it would make good leftovers, but I definitely would appreciate having more. Chopping wet spinach is not the easiest thing to do. Yes, I drained and squeezed. I ended up having a lump of spinach which I cut in a grid shape. Speaking of spinach, I'm not sure what the Weight Watchers folks think I buy for spinach when they talk about the tough stems, but I used baby spinach and was quite pleased.
Tuscan-style Garlic Spinach
From Weight Watchers - 2 PointsPlus per serving
Serves 4
Ingredients:
2 lbs. spinach, touch stems removed
1 Tbsp. olive oil
4 large garlic cloves, halved
1/2 tsp. salt
1/4 tsp. black pepper
Instructions:
Bring large pot of water to boil. Add spinach, in batches if necessary, and cook until wilted, about 2 minutes. Drain in colander and rinse under cold running water. Squeeze out excess water and chop.
Heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until golden, about 4 minutes. Add spinach and increase heat to medium-high. Add salt and pepper and cook, stirring, until spinach is heated through, about 3 minutes.
Notes/Changes:
I didn't have the 2 lbs. of spinach on hand, more like 1-1.5 pounds, and I would definitely try this recipe with even more spinach. I don't think it would make good leftovers, but I definitely would appreciate having more. Chopping wet spinach is not the easiest thing to do. Yes, I drained and squeezed. I ended up having a lump of spinach which I cut in a grid shape. Speaking of spinach, I'm not sure what the Weight Watchers folks think I buy for spinach when they talk about the tough stems, but I used baby spinach and was quite pleased.
Tasty Recipes Which Fail
I am coming out of a cooking rut. For the past month, our eating simply has not been that exciting. I wish I had a great post about Passover eating, but I really don't. We tried more processed foods than I would have liked during Passover, and my kids didn't even really like those foods much. Once the week of Passover had passed (ha ha), I started thinking again about what I wanted to be eating and what I wanted my kids to be eating. The answer hasn't changed much - real food, a variety of it, and of course I want it to taste good.
This week I tried 2 new recipes which Aaron and I loved and the kids absolutely rejected. I did not try both recipes at the same meal because I figure I'll have better luck getting the kids to try something new if there isn't too much truly new at a meal. Without further ado, here are the recipes for you to try. Perhaps your families will enjoy them.
Maple Pecan Chicken
From SparkRecipes - 5 PointsPlus per serving
Serves 6
Ingredients:
1 lb. boneless, skinless chicken breast cut into 6 pieces
1/2 c. halved pecans
1/4 c. plain bread crumbs
1 tsp. pepper
1/2 c. reduced calories syrup
Instructions:
Preheat oven to 350. Line a baking sheet with parchment paper.
Put the pecans and bread crumbs into a good processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl. Put syrup into another bowl.
Put chicken into the syrup, coating both sides completely. Put chicken into the pecan and bread crumb mixture. Coat each side completely.
Lay the breaded chicken on the prepared baking sheet. Coat the rest of the chicken pieces.
Bake for 30-35 minutes or until all of the chicken is cooked through.
Notes/Changes:
I do not measure pepper, and I don't actually remember using it. I use panko in place of bread crumbs. I also used our local maple syrup rather than a store purchased reduced calorie syrup. I did not end up using all of the syrup to coat my chicken.
Aaron and I really enjoyed this recipe for chicken. The chicken breast was much moister than I would have expected, and the breading was crisp and crunchy thanks to the pecans. The pecans get toasted in the oven, which makes them even yummier than they are when uncooked. Caleb rejected the chicken saying that it did NOT taste like maple syrup and that it tasted like chicken. Once he rejected it, Ellie didn't even want to lick it. She did end up trying a bite in the end and saying she liked it but didn't have any more. Aaron thinks calling this dish "maple candy chicken" would have been more successful. I'm not so sure. I think I'll make this again anyway because repeat exposure may change my kids' opinions.
This next recipe makes a great side dish to fish and probably anything else.
Asparagus Risotto
From Weight Watchers - 5 PointsPlus per serving
Serves 6
Ingredients:
1/2 tsp. salt, for cooking water
1 lb. asparagus, trimmed and cut into bite-size pieces
2 sprays cooking spray
1 Tbsp. unsalted butter
3 small shallots, minced
1 c. uncooked arborio rice
1 Tbsp fresh lemon juice
4 c. canned chicken brother
1/3 c. grated Parmesan cheese
1/8 tsp. table salt or to taste
1/8 tsp. black pepper or to taste
Instructions:
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water to stop them from cooking and help retain their bright green color. Set aside.
Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5-7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
Meanwhile, bring broth to a simmer (in separate pot); keep warm.
Add 1/2 c. of hot broth to pot at a time; stir until absorbed. Repeat with remaining brother, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper.
1 serving = 1 scant cup.
Notes/Changes:
When trimming the asparagus, make sure to remove the stiff woody ends. You probably could substitute vegetable broth if you want to make this vegetarian.
Again Aaron and I loved this recipe. I was hopeful that Caleb would like it because he loves asparagus. I was certain Ellie would at least eat the rice since she often requests cheesy rice for meals. I was absolutely wrong. Unfortunately Caleb does not like creamy foods with the exception of Trader Joe's black cherry yogurt and Annie's mac and cheese. The creaminess overruled his love of asparagus. And again, his opinion affected Ellie's eating. Argh. She wouldn't even SMELL the food and spent the meal begging for her piñata candy, which I refused to give her (mean mommy). I'm sure I'll make this again anyway, and I'll just provide a different vegetable option for the kids.
This week I tried 2 new recipes which Aaron and I loved and the kids absolutely rejected. I did not try both recipes at the same meal because I figure I'll have better luck getting the kids to try something new if there isn't too much truly new at a meal. Without further ado, here are the recipes for you to try. Perhaps your families will enjoy them.
Maple Pecan Chicken
From SparkRecipes - 5 PointsPlus per serving
Serves 6
Ingredients:
1 lb. boneless, skinless chicken breast cut into 6 pieces
1/2 c. halved pecans
1/4 c. plain bread crumbs
1 tsp. pepper
1/2 c. reduced calories syrup
Instructions:
Preheat oven to 350. Line a baking sheet with parchment paper.
Put the pecans and bread crumbs into a good processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl. Put syrup into another bowl.
Put chicken into the syrup, coating both sides completely. Put chicken into the pecan and bread crumb mixture. Coat each side completely.
Lay the breaded chicken on the prepared baking sheet. Coat the rest of the chicken pieces.
Bake for 30-35 minutes or until all of the chicken is cooked through.
Notes/Changes:
I do not measure pepper, and I don't actually remember using it. I use panko in place of bread crumbs. I also used our local maple syrup rather than a store purchased reduced calorie syrup. I did not end up using all of the syrup to coat my chicken.
Aaron and I really enjoyed this recipe for chicken. The chicken breast was much moister than I would have expected, and the breading was crisp and crunchy thanks to the pecans. The pecans get toasted in the oven, which makes them even yummier than they are when uncooked. Caleb rejected the chicken saying that it did NOT taste like maple syrup and that it tasted like chicken. Once he rejected it, Ellie didn't even want to lick it. She did end up trying a bite in the end and saying she liked it but didn't have any more. Aaron thinks calling this dish "maple candy chicken" would have been more successful. I'm not so sure. I think I'll make this again anyway because repeat exposure may change my kids' opinions.
This next recipe makes a great side dish to fish and probably anything else.
Asparagus Risotto
From Weight Watchers - 5 PointsPlus per serving
Serves 6
Ingredients:
1/2 tsp. salt, for cooking water
1 lb. asparagus, trimmed and cut into bite-size pieces
2 sprays cooking spray
1 Tbsp. unsalted butter
3 small shallots, minced
1 c. uncooked arborio rice
1 Tbsp fresh lemon juice
4 c. canned chicken brother
1/3 c. grated Parmesan cheese
1/8 tsp. table salt or to taste
1/8 tsp. black pepper or to taste
Instructions:
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water to stop them from cooking and help retain their bright green color. Set aside.
Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5-7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
Meanwhile, bring broth to a simmer (in separate pot); keep warm.
Add 1/2 c. of hot broth to pot at a time; stir until absorbed. Repeat with remaining brother, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper.
1 serving = 1 scant cup.
Notes/Changes:
When trimming the asparagus, make sure to remove the stiff woody ends. You probably could substitute vegetable broth if you want to make this vegetarian.
Again Aaron and I loved this recipe. I was hopeful that Caleb would like it because he loves asparagus. I was certain Ellie would at least eat the rice since she often requests cheesy rice for meals. I was absolutely wrong. Unfortunately Caleb does not like creamy foods with the exception of Trader Joe's black cherry yogurt and Annie's mac and cheese. The creaminess overruled his love of asparagus. And again, his opinion affected Ellie's eating. Argh. She wouldn't even SMELL the food and spent the meal begging for her piñata candy, which I refused to give her (mean mommy). I'm sure I'll make this again anyway, and I'll just provide a different vegetable option for the kids.
Monday, April 11, 2011
Butter Chicken - Indian food success at home!
A long time ago, Aaron and I agreed that we should eat out when we want to eat something which we do not know how to make at home. We don't stick to this rule strictly, but we follow it most of the time. For example, we don't go out for pasta because we make pretty decent pasta at home. We do order pizza because we have not mastered pizza. Exceptions aside, it's a pretty good rule for us. We save money and really appreciate eating out when we do.
One of our regular eating out experiences is the local Indian restaurant. My kids love the Indian restaurant. The food is delicious; the staff is kind and patient; the prices are reasonable. Until this week, I never tried to cook Indian food. The idea of it intimidated me. Heck, I can't pronounce some of the food, so how could I cook it? Kids have a way of pushing our limits, of stretching us and introducing us to experiences we might have missed otherwise.
Caleb wanted butter chicken at home. Apparently butter chicken is also called "Chicken Makhani," but our local restaurant always labels it butter chicken. Thanks to the internet and living near a large metropolitan area, I found a great recipe and the ingredients required for it.
Click HERE for the recipe.
Since it was my first time making ANY Indian food, I didn't diverge from instructions much. I ended up tripling the recipe because I figured I might as well make enough for several meals. I was a bit short on the half and half, so I used some skim milk to top it off. I skipped the cayenne pepper for the kids' benefit, and Aaron sprinkled some on top of his. I served it with some jasmine rice from Trader Joe's (microwaveable rice - weirds me out to be honest, but the cooking required enough effort that I decided to make the rice even easier).
The kids absolutely loved it! Aaron loved it! My neighbor and her daughter loved it the next day! Yes, this recipe required more preparation than most of what I cook, but it was SO worth it. It's flavorful but not hot spicy. This is definitely worth trying with your families.
One of our regular eating out experiences is the local Indian restaurant. My kids love the Indian restaurant. The food is delicious; the staff is kind and patient; the prices are reasonable. Until this week, I never tried to cook Indian food. The idea of it intimidated me. Heck, I can't pronounce some of the food, so how could I cook it? Kids have a way of pushing our limits, of stretching us and introducing us to experiences we might have missed otherwise.
Caleb wanted butter chicken at home. Apparently butter chicken is also called "Chicken Makhani," but our local restaurant always labels it butter chicken. Thanks to the internet and living near a large metropolitan area, I found a great recipe and the ingredients required for it.
Click HERE for the recipe.
Since it was my first time making ANY Indian food, I didn't diverge from instructions much. I ended up tripling the recipe because I figured I might as well make enough for several meals. I was a bit short on the half and half, so I used some skim milk to top it off. I skipped the cayenne pepper for the kids' benefit, and Aaron sprinkled some on top of his. I served it with some jasmine rice from Trader Joe's (microwaveable rice - weirds me out to be honest, but the cooking required enough effort that I decided to make the rice even easier).
The kids absolutely loved it! Aaron loved it! My neighbor and her daughter loved it the next day! Yes, this recipe required more preparation than most of what I cook, but it was SO worth it. It's flavorful but not hot spicy. This is definitely worth trying with your families.
Tuesday, February 22, 2011
Cheese-Stuffed Meatballs with Spaghetti
Another yummy recipe to share with you all! I decided that it was time for me to learn how to make meatballs. I don't know how I've reached the age of almost-35 and not made meatballs, but it is true that I have not made my own meatballs (as far as I can remember). I gained a great appreciation for those who do this on a regular basis or for restaurants who do this rather than purchasing premade meatballs. These meatballs were worth the effort, but I doubt I can find time each week for them. I bet I could make the meatballs in advance of need/want and freeze them though.
Cheese-Stuffed Meatballs w/Whole Wheat Spaghetti
From Weight Watchers - 10 PointsPlus per serving
Serves 4
Ingredients:
8 oz. ground turkey
1/2 c. grated parmesan cheese
1/4 c. breadcrumbs
1/4 chopped fresh parsley
1/4 fat-free milk
1 large egg white
1 clove garlic, minced
pinch cayenne
1 1oz. piece part-skim mozzarella, cut into 16 cubes (think string cheese)
2 c. fat-free marinara sauce
1/2 c. water
8 oz. whole-wheat spaghetti (or other pasta)
Instructions:
Mix turkey, 1/4 cup parm, bread crumbs, parsley, milk, egg white, garlic and cayenne in large bowl. Shape turkey mixture around cheese cubes to form 16 meatballs.
Bring sauce and water to simmer in large skillet. Add meatballs; cover and simmer, stirring gently a few times, until cooked through. About 10 mins
Meanwhile cook pasta.
Divide pasta among 4 plates; top evenly with meatballs and sauce. sprinkle remaining 1/4 cup parm cheese.
Notes/Changes:
Making meatballs is a messy, slimy endeavor. Be prepared to wash hands frequently during the process.
Changes I made: I used panko for breadcrumbs, 1% milk, and a generic EggBeaters product for the egg (1/4 c. = 1 egg). I had pre-minced garlic, and I skipped the cayenne for the kids. Aaron made a marinara sauce which included some spinach (maybe 10-16oz.?) I think the cookbook recipe actually calls for escarole to be tossed with the pasta for the last minute of cook time, but we put our greens in the sauce instead.
Cheese-Stuffed Meatballs w/Whole Wheat Spaghetti
From Weight Watchers - 10 PointsPlus per serving
Serves 4
Ingredients:
8 oz. ground turkey
1/2 c. grated parmesan cheese
1/4 c. breadcrumbs
1/4 chopped fresh parsley
1/4 fat-free milk
1 large egg white
1 clove garlic, minced
pinch cayenne
1 1oz. piece part-skim mozzarella, cut into 16 cubes (think string cheese)
2 c. fat-free marinara sauce
1/2 c. water
8 oz. whole-wheat spaghetti (or other pasta)
Instructions:
Mix turkey, 1/4 cup parm, bread crumbs, parsley, milk, egg white, garlic and cayenne in large bowl. Shape turkey mixture around cheese cubes to form 16 meatballs.
Bring sauce and water to simmer in large skillet. Add meatballs; cover and simmer, stirring gently a few times, until cooked through. About 10 mins
Meanwhile cook pasta.
Divide pasta among 4 plates; top evenly with meatballs and sauce. sprinkle remaining 1/4 cup parm cheese.
Notes/Changes:
Making meatballs is a messy, slimy endeavor. Be prepared to wash hands frequently during the process.
Changes I made: I used panko for breadcrumbs, 1% milk, and a generic EggBeaters product for the egg (1/4 c. = 1 egg). I had pre-minced garlic, and I skipped the cayenne for the kids. Aaron made a marinara sauce which included some spinach (maybe 10-16oz.?) I think the cookbook recipe actually calls for escarole to be tossed with the pasta for the last minute of cook time, but we put our greens in the sauce instead.
Friday, February 18, 2011
"Mexican" Brown Rice Casserole
Aaron has been craving Mexican-style food for a while now. Maybe he wouldn't call it a craving, but he has been asking for it. I've missed Mexican-style food since restarting my Weight Watchers journey. Most Mexican-style dishes I make have some kind of cheese in them. Cheese is rather high in PointsPlus value, unless I use lowfat or no-fat cheese. I don't like using no-fat cheese, and I like A LOT of cheese, so Mexican has been off the menu here for a while.
At my meeting this week, I read the weekly pamphlet and was delighted to see a Mexican-style meal that didn't require no-fat cheese. In fact, the ingredients are pretty basic, and the preparation looked super-easy. The recipe did not disappoint me. It was flavorful, reasonably filling, somewhat kid-approved, and has made for good leftovers.
"Mexican" Brown Rice Casserole
From Weight Watchers - 8 PointsPlus per serving
Serves 6
Ingredients:
1 spray cooking spray
4 c. cooked brown rice
1 1/4 c. fat-free salsa
1 tsp. ground cumin
15 oz. refried beans
10 oz. frozen corn, thawed
4 oz. canned green chili peppers, mild, diced
1 Tbsp. chili powder
10 oz. frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 c. lowfat shredded Cheddar cheese, divided
2 Tbsp. cilantro, fresh, chopped (optional, for garnish)
Instructions:
Preheat oven to 375. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
In another large bowl, combine refried beans, corn, chili peppers and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Notes/Changes:
I skipped the cilantro, but I'm sure the dish would be good with it. I didn't bother with the large baking sheet because I could see that the casserole wasn't going to overflow. I think I will use more spinach next time. This casserole also would make fantastic burrito/enchilada filling. And one last note, this casserole would be great for sports gatherings/tailgating.
Buen provecho!
At my meeting this week, I read the weekly pamphlet and was delighted to see a Mexican-style meal that didn't require no-fat cheese. In fact, the ingredients are pretty basic, and the preparation looked super-easy. The recipe did not disappoint me. It was flavorful, reasonably filling, somewhat kid-approved, and has made for good leftovers.
"Mexican" Brown Rice Casserole
From Weight Watchers - 8 PointsPlus per serving
Serves 6
Ingredients:
1 spray cooking spray
4 c. cooked brown rice
1 1/4 c. fat-free salsa
1 tsp. ground cumin
15 oz. refried beans
10 oz. frozen corn, thawed
4 oz. canned green chili peppers, mild, diced
1 Tbsp. chili powder
10 oz. frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
3/4 c. lowfat shredded Cheddar cheese, divided
2 Tbsp. cilantro, fresh, chopped (optional, for garnish)
Instructions:
Preheat oven to 375. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
In another large bowl, combine refried beans, corn, chili peppers and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Notes/Changes:
I skipped the cilantro, but I'm sure the dish would be good with it. I didn't bother with the large baking sheet because I could see that the casserole wasn't going to overflow. I think I will use more spinach next time. This casserole also would make fantastic burrito/enchilada filling. And one last note, this casserole would be great for sports gatherings/tailgating.
Buen provecho!
Sunday, January 30, 2011
Vegetable Barley Casserole
The following recipe was our Thursday night dinner and my Friday lunch. I happened upon it while browsing the Weight Watchers website for vegetarian main dishes.
Vegetable Barley Casserole
From Weight Watchers - 4 PointsPlus per serving
Ingredients:
2 tsp. canola oil (I used extra virgin olive oil)
1 small onion, chopped
1 clove garlic, minced
2 c. frozen corn kernels, thawed and drained
3 c. Swiss chard, thick stems removed, coarsely chopped (I used stems)
14 1/2 oz. canned diced tomatoes, with chilis, well-drained (I combined diced tomatoes with 1/2 can of green chilis)
2 c. cooked barley, quick-cooking recommended
1/4 tsp. cumin seeds
1/4 tsp. dried oregano, crushed
1/2 tsp. table salt
1/4 tsp. black pepper, freshly ground
2 sprays cooking spray
1/2 c. low-fat shredded cheddar cheese, sharp variety recommended.
Instructions:
Preheat oven to 350.
Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper. Heat through.
Coat a 2.5-3 qt. baking dish with cooking spray (think 13 x 9). Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25-30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. 1 piece = 1 serving.
Notes/Changes:
I cooked the onion and the chard stems together first, adding my minced garlic partway through. I added the corn and chard leaves after the onion began to soften. I measured salt, but not the pepper.
Review:
We didn't find this to be particularly sliceable, but maybe leaving it stand longer would help? We did find it quite yummy. At first, Caleb was not sure about the new dish, but he got excited about the corn (thought it was farmer market corn - sadly no, funny boy). Once he tried it, he was pretty happy with it. Ellie decided she didn't want dinner that night. I'm certain it had nothing to do with what was being offered. She was tired beyond tired. Aaron seemed to like it quite well. He couldn't remember having tried barley before, and I think he found it interesting. I loved this dish. It's vaguely "Tex-Mex" but not very spicy. It definitely falls into the category of comfort food and good for those cold or wet nights. It's pretty easy to prepare, and I know you could substitute many green leafy vegetables such as spinach for the chard if you can't get any chard in your area.
I definitely would make this again.
Vegetable Barley Casserole
From Weight Watchers - 4 PointsPlus per serving
Ingredients:
2 tsp. canola oil (I used extra virgin olive oil)
1 small onion, chopped
1 clove garlic, minced
2 c. frozen corn kernels, thawed and drained
3 c. Swiss chard, thick stems removed, coarsely chopped (I used stems)
14 1/2 oz. canned diced tomatoes, with chilis, well-drained (I combined diced tomatoes with 1/2 can of green chilis)
2 c. cooked barley, quick-cooking recommended
1/4 tsp. cumin seeds
1/4 tsp. dried oregano, crushed
1/2 tsp. table salt
1/4 tsp. black pepper, freshly ground
2 sprays cooking spray
1/2 c. low-fat shredded cheddar cheese, sharp variety recommended.
Instructions:
Preheat oven to 350.
Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper. Heat through.
Coat a 2.5-3 qt. baking dish with cooking spray (think 13 x 9). Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25-30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. 1 piece = 1 serving.
Notes/Changes:
I cooked the onion and the chard stems together first, adding my minced garlic partway through. I added the corn and chard leaves after the onion began to soften. I measured salt, but not the pepper.
Review:
We didn't find this to be particularly sliceable, but maybe leaving it stand longer would help? We did find it quite yummy. At first, Caleb was not sure about the new dish, but he got excited about the corn (thought it was farmer market corn - sadly no, funny boy). Once he tried it, he was pretty happy with it. Ellie decided she didn't want dinner that night. I'm certain it had nothing to do with what was being offered. She was tired beyond tired. Aaron seemed to like it quite well. He couldn't remember having tried barley before, and I think he found it interesting. I loved this dish. It's vaguely "Tex-Mex" but not very spicy. It definitely falls into the category of comfort food and good for those cold or wet nights. It's pretty easy to prepare, and I know you could substitute many green leafy vegetables such as spinach for the chard if you can't get any chard in your area.
I definitely would make this again.
Friday, December 31, 2010
Nutty Granola Bars
I discovered this recipe on A Life Less Sweet and we LOVE it. The blogger is a stay-at-home mom with a PhD in chemical engineering. She is trying to revamp the way her family eats and avoid HFCS (high fructose corn syrup). I enjoy checking out what she has to say from time to time, and I really wanted to share this bar recipe with you.
It looks like a lot of ingredients, but it is SO super easy to put together. The only change I make to it is that I put it in an 8x8 instead of the 13x9 indicated. I like a thick granola bar, and I think it's easier to cut without as much crumbling and falling apart.
For those not wanting to click on the link, here is the recipe:
Nutty Granola Bars
Ingredients:
3 cups rolled oats (quick oats are fine)
2/3 cup whole wheat flour
3/4 tsp baking soda
3/4 tsp vanilla extract
2 tsp pumpkin pie spice or cinnamon (optional)
5 TBSP butter, softened
3 TBSP unsweetened applesauce
1/3 cup honey
3 TBSP and 1 and 3/4 tsp packed brown sugar
3 TBSP nut butter of choice (optional)
1/2 cup miniature semisweet chocolate chips (optional)
3 TBSP flaxseed meal or wheat germ (optional)
Instructions:
Preheat oven to 325 F. Lightly grease a 9"x13" pan.
In a large mixing bowl, combine all ingredients and mix well.
Firmly press mixture into the prepared pan. Bake at 325 F for 20 min or until golden brown. Let cool for 10 min and then cut into bars. Let bars cool completely in pan before removing or serving. (This is so important! They'll be very crumbly until they are absolutely cool.) On hot summer days, might want to store in the fridge so that they're not as crumbly and the chocolate doesn't melt.
Makes about 24 bars.
Notes/Changes:
Besides the 8x8 pan, I skip the flaxseed/wheat germ and only add the nut butter if I don't want to send it with Caleb to school. The nut butter does make the mixture stick a bit better together. However, I stir the mixture A LOT and it seems to do just fine. I also use regular chocolate chips, fudging the measurement a bit. :)
It looks like a lot of ingredients, but it is SO super easy to put together. The only change I make to it is that I put it in an 8x8 instead of the 13x9 indicated. I like a thick granola bar, and I think it's easier to cut without as much crumbling and falling apart.
For those not wanting to click on the link, here is the recipe:
Nutty Granola Bars
Ingredients:
3 cups rolled oats (quick oats are fine)
2/3 cup whole wheat flour
3/4 tsp baking soda
3/4 tsp vanilla extract
2 tsp pumpkin pie spice or cinnamon (optional)
5 TBSP butter, softened
3 TBSP unsweetened applesauce
1/3 cup honey
3 TBSP and 1 and 3/4 tsp packed brown sugar
3 TBSP nut butter of choice (optional)
1/2 cup miniature semisweet chocolate chips (optional)
3 TBSP flaxseed meal or wheat germ (optional)
Instructions:
Preheat oven to 325 F. Lightly grease a 9"x13" pan.
In a large mixing bowl, combine all ingredients and mix well.
Firmly press mixture into the prepared pan. Bake at 325 F for 20 min or until golden brown. Let cool for 10 min and then cut into bars. Let bars cool completely in pan before removing or serving. (This is so important! They'll be very crumbly until they are absolutely cool.) On hot summer days, might want to store in the fridge so that they're not as crumbly and the chocolate doesn't melt.
Makes about 24 bars.
Notes/Changes:
Besides the 8x8 pan, I skip the flaxseed/wheat germ and only add the nut butter if I don't want to send it with Caleb to school. The nut butter does make the mixture stick a bit better together. However, I stir the mixture A LOT and it seems to do just fine. I also use regular chocolate chips, fudging the measurement a bit. :)
Tuesday, December 14, 2010
Kid Cooking - Part 2
Our second recipe of the day is Mac and Cheese Muffins. The only thing that makes this recipe a muffin recipe is the presentation. That said, my kids will eat almost any food put in a muffin tin, so I figured we would try it. The only thing I did not like about the recipe was it had less opportunity for kid involvement because of the stove steps.
Even with that complaint, I gave Caleb the task of measuring shredded cheese. Ellie had the task of eating the spilled cheese and eventually wiping down the counter. Both kids stirred the mixture. Caleb and I spooned the mixture into the muffin cups. I just about forgot to add the bread crumbs, so we had to pour the mac back into the pan, re-line our muffin pan and try again, but it was all a good adventure.
Mac and Cheese Muffins
From Highlights High Five magazine, Jan. 2010
Ingredients:
1/2 pound macaroni
1 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 c. milk
1 c. shredded cheese
1/3 c. bread crumbs (we use panko)
salt and pepper to taste
Instructions:
Preheat oven to 350.
Boil water in large pot. Add macaroni and cook until it is almost tender (about 8 minutes). Drain and set aside.
Melt 1 Tbsp. butter in a saucepan over low heat. Sprinkle in 1 1/2 Tbsp. of flour. Stir for 2 minutes. Slowly add 1 1/2 c. milk. Whisk the sauce for 4-5 minutes or until it is thick enough to coat a spoon (see Notes/Changes).
Add 1 c. shredded cheese. Stir until sauce is smooth. Add some salt and pepper.
Add macaroni, bread crumbs, and more salt and pepper. Stir well.
Put mixture in 12 lined muffin cups. Bake for 8 minutes.
Notes/Changes:
I needed to add a bit more flour to make the sauce thick. I probably added more like 2 Tbsp. instead of the 1 1/2. Caleb stirred the cheese into the sauce, and this was a surprisingly great task for him. He was very diligent about getting all of the cheese to melt into the roux (at least I think that's what you call a milk/butter/flour sauce).
I think this recipe has potential for adding vegetables in a stealthy way. I tend to feed my kids vegetables straight up, not hidden. However, I see value to sneaking in veggies when kids absolutely refuse them. One of my friends makes macaroni and cheese with butternut squash. I think she got the recipe from Jessica Seinfeld's cookbook. I can imagine pureeing other vegetables to make a seasonal mac, like pureeing peas or other green goodies and calling the finished product "monster mac" at Halloween.
I'm pretty sure most kids would like this variation on a classic. Ellie definitely enjoyed it, though it's hard to tell with her since she literally picks at food. Give it a try and let me know what you think!
Even with that complaint, I gave Caleb the task of measuring shredded cheese. Ellie had the task of eating the spilled cheese and eventually wiping down the counter. Both kids stirred the mixture. Caleb and I spooned the mixture into the muffin cups. I just about forgot to add the bread crumbs, so we had to pour the mac back into the pan, re-line our muffin pan and try again, but it was all a good adventure.
Mac and Cheese Muffins
From Highlights High Five magazine, Jan. 2010
Ingredients:
1/2 pound macaroni
1 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 c. milk
1 c. shredded cheese
1/3 c. bread crumbs (we use panko)
salt and pepper to taste
Instructions:
Preheat oven to 350.
Boil water in large pot. Add macaroni and cook until it is almost tender (about 8 minutes). Drain and set aside.
Melt 1 Tbsp. butter in a saucepan over low heat. Sprinkle in 1 1/2 Tbsp. of flour. Stir for 2 minutes. Slowly add 1 1/2 c. milk. Whisk the sauce for 4-5 minutes or until it is thick enough to coat a spoon (see Notes/Changes).
Add 1 c. shredded cheese. Stir until sauce is smooth. Add some salt and pepper.
Add macaroni, bread crumbs, and more salt and pepper. Stir well.
Put mixture in 12 lined muffin cups. Bake for 8 minutes.
Notes/Changes:
I needed to add a bit more flour to make the sauce thick. I probably added more like 2 Tbsp. instead of the 1 1/2. Caleb stirred the cheese into the sauce, and this was a surprisingly great task for him. He was very diligent about getting all of the cheese to melt into the roux (at least I think that's what you call a milk/butter/flour sauce).
I think this recipe has potential for adding vegetables in a stealthy way. I tend to feed my kids vegetables straight up, not hidden. However, I see value to sneaking in veggies when kids absolutely refuse them. One of my friends makes macaroni and cheese with butternut squash. I think she got the recipe from Jessica Seinfeld's cookbook. I can imagine pureeing other vegetables to make a seasonal mac, like pureeing peas or other green goodies and calling the finished product "monster mac" at Halloween.
I'm pretty sure most kids would like this variation on a classic. Ellie definitely enjoyed it, though it's hard to tell with her since she literally picks at food. Give it a try and let me know what you think!
Kid Cooking - Part 1
I've read and heard that having kids get involved in cooking will help them to be more willing eaters. My kids are pretty decent eaters, but I figure it is good for them to see how food makes it to their plates. I want my kids to have an appreciation of food being made, and helping to cook it might give them a sense of the effort that goes into putting food on their plates.
When we returned from some quick morning errands, I announced that the kids would be helping to make their lunches today. Caleb squealed with delight, which Ellie then echoed. Much cheering and joy in the kitchen, so much that it needed to be tempered with jobs. Although I don't have a pictorial version of this, I bet your imaginations will do the trick. :)
I gave Caleb the task of cutting the banana. Each kid took a turn mashing the banana. We count to 3 for each kid's turn so it seems fair. Of course, the kids try to count for me, and they are learning that counting generally doesn't apply to Mom. I cut up the cream cheese to help mix it better (see Notes/Changes in recipe below). The kids again took turns stirring. Before opening the dinner roll dough, I remembered how much I loved doing that as a kid. So I started the tab but gave the job to Caleb. I used a serrated knife to separate the dough and let each kid smush the dough into thin circles. I went back over their work with the hope of making slightly more consistent and thinner circles. They of course argued a bit about who got to push which dough circle, and Caleb and I had an argument about his need to wash his hands after scratching/picking/playing with his nose. Then I gave Caleb a spoon, and we each scooped some of the banana-cheese goo into each dough circle. He tried to fold the circles around the goo, but this was a messy difficult task even for me.
Banana Rolls
From Highlights High Five magazine, Dec. 2010
Ingredients:
1 banana
4 oz. (1/2 c) cream cheese, softened
dinner roll dough (the pre-made stuff you find in the refrigerated section of a supermarket)
Instructions:
Preheat oven to 375.
Peel the banana and cut it into chunks. Mash chunks in a small bowl. Add 1/2 c. of cream cheese and stir well.
Separate the dough into 8 sections. Press down on each section until it is a thin circle.
Add a spoonful of the banana-cheese mixture. Fold up the edges to cover the mixture. Place the rolls upside down (seam side down) on an ungreased cookie sheet.
Bake rolls for 10-12 minutes, until golden brown. Let them cool for 5-10 minutes.
Notes/Changes:
I probably did not stir well enough since some of the cream cheese seemed to be missing a banana flavor. I did grease the cookie sheet because the dough instructions said to do this. I recommend greasing lightly so that you can get the rolls off when done.
I thought these were quite tasty, but the kids seemed indifferent at best. Caleb thought they were too creamy, which is his usual complaint for dairy foods. With this feedback, I suggested other filling combinations which might be more appetizing to him. Strawberry or raspberry-banana, mango, peach, etc. I think the banana could do the job of making another fruit creamy without the dairy. I also think this basic recipe could be used as a way to introduce new or difficult to accept vegetables.
The second part of their lunch was mac-and-cheese "muffins." I had my doubts about this recipe again because of the dairy, but the process was fun enough to report. It's coming up in the next post!
When we returned from some quick morning errands, I announced that the kids would be helping to make their lunches today. Caleb squealed with delight, which Ellie then echoed. Much cheering and joy in the kitchen, so much that it needed to be tempered with jobs. Although I don't have a pictorial version of this, I bet your imaginations will do the trick. :)
I gave Caleb the task of cutting the banana. Each kid took a turn mashing the banana. We count to 3 for each kid's turn so it seems fair. Of course, the kids try to count for me, and they are learning that counting generally doesn't apply to Mom. I cut up the cream cheese to help mix it better (see Notes/Changes in recipe below). The kids again took turns stirring. Before opening the dinner roll dough, I remembered how much I loved doing that as a kid. So I started the tab but gave the job to Caleb. I used a serrated knife to separate the dough and let each kid smush the dough into thin circles. I went back over their work with the hope of making slightly more consistent and thinner circles. They of course argued a bit about who got to push which dough circle, and Caleb and I had an argument about his need to wash his hands after scratching/picking/playing with his nose. Then I gave Caleb a spoon, and we each scooped some of the banana-cheese goo into each dough circle. He tried to fold the circles around the goo, but this was a messy difficult task even for me.
Banana Rolls
From Highlights High Five magazine, Dec. 2010
Ingredients:
1 banana
4 oz. (1/2 c) cream cheese, softened
dinner roll dough (the pre-made stuff you find in the refrigerated section of a supermarket)
Instructions:
Preheat oven to 375.
Peel the banana and cut it into chunks. Mash chunks in a small bowl. Add 1/2 c. of cream cheese and stir well.
Separate the dough into 8 sections. Press down on each section until it is a thin circle.
Add a spoonful of the banana-cheese mixture. Fold up the edges to cover the mixture. Place the rolls upside down (seam side down) on an ungreased cookie sheet.
Bake rolls for 10-12 minutes, until golden brown. Let them cool for 5-10 minutes.
Notes/Changes:
I probably did not stir well enough since some of the cream cheese seemed to be missing a banana flavor. I did grease the cookie sheet because the dough instructions said to do this. I recommend greasing lightly so that you can get the rolls off when done.
I thought these were quite tasty, but the kids seemed indifferent at best. Caleb thought they were too creamy, which is his usual complaint for dairy foods. With this feedback, I suggested other filling combinations which might be more appetizing to him. Strawberry or raspberry-banana, mango, peach, etc. I think the banana could do the job of making another fruit creamy without the dairy. I also think this basic recipe could be used as a way to introduce new or difficult to accept vegetables.
The second part of their lunch was mac-and-cheese "muffins." I had my doubts about this recipe again because of the dairy, but the process was fun enough to report. It's coming up in the next post!
Sunday, December 5, 2010
Back to Cooking
For several days after Thanksgiving, I really didn't feel much like cooking. I like cooking - A LOT - but I needed a break. We lived on leftovers and quick meals for a few days, but now I feel like I'm ready to rejoin the world of cooking.
This weekend Aaron made latkes, the traditional potato pancake associated with the holiday of Hanukkah/Chanukah/choose your favorite spelling and move on. Hanukkah is called the festival of lights since we Jews light a 8 branch menorah (candelabra) + the helper candle (shamash) in honor of a mythic miracle of oil for the Holy Temple's menorah lasting much longer than predicted. The actual story of Chanukah has to do with a battle of cultures and religions, but this blog is about food and not religious history, so back to food. In honor of the supposed miracle, we Jews eat a lot of greasy food during the 8 days of Chanukah.
Aaron makes some of the BEST latkes I've ever had. He of course does not cook with a recipe, but he does stick to a formula - one onion for every two potatoes. Most recipes I've read suggest one onion for four potatoes, and I don't find this formula as flavorful. In addition to the grated onions and potatoes, Aaron adds enough egg to make the vegetables stick together. It looks fairly soupy before he fries it. After he fries a batch, he puts the latkes on paper grocery bags in a dish in the oven to stay warm and drain. Let me try explaining this more like a recipe. :)
Aaron's Latkes
Ingredients:
Potatoes
Onions
For every 2 potatoes, 1 onion
Eggs
Salt and pepper to taste
Cooking oil of your choosing (Aaron likes peanut oil)
Instructions:
Grate potatoes and onions, preferably with a food processor since it is quicker and less dangerous. Put grated potatoes and onions in a large mixing bowl. Begin to add beaten eggs until you have a fairly soupy mixture. It won't be a liquid, but it is somewhat pourable. Add salt and pepper to taste.
Prepare a baking dish such as a 13 x 9 Pyrex and preheat your oven to 200 degrees. Cut some brown grocery bags to line the baking dish and eventually to layer between rows of latkes.
Heat oil on a griddle or in a large skillet. You will want to heat a shallow pool of oil and consider having a pan lid nearby in case of grease fire. Aaron has yet to cause a grease fire, but other family members seem to be prone to latke fire starting. Scoop potato mixture on griddle into 3-4" diameter "blobs"/pancakes. Fry for several minutes on each side. As the latke fries on the first side, you can test its "flippability" with a very flat spatula after a few minutes. Latkes are ready to flip when they do not threaten to fall apart when you touch them with a spatula.
When latkes are fried, remove them from heat and transfer to your prepared baking dish. Keep dish in oven while you cook remaining latkes. Make sure to put a layer of paper bag between the rows of latkes. After you have made all the potato mixture into latkes, serve latkes warm with applesauce and/or sour cream.
Speaking of applesauce, I made a cranberry applesauce which complemented the latkes rather nicely. My usual applesauce recipe follows:
Ingredients:
8-9 apples, cored and sliced, possibly peeled
1 c. water
cinnamon (optional)
Instructions:
Combine ingredients in large pot. Bring to boil. Continue boiling/simmering until apples are mashable (10 minutes?). Mash with potato masher or immersion blender.
For cranberry applesauce, I added just under 3 cups of fresh cranberries. The resulting sauce was quite red, a bit tart but still sweet enough that the kids really enjoyed it.
More cooking coming as our week starts again!
This weekend Aaron made latkes, the traditional potato pancake associated with the holiday of Hanukkah/Chanukah/choose your favorite spelling and move on. Hanukkah is called the festival of lights since we Jews light a 8 branch menorah (candelabra) + the helper candle (shamash) in honor of a mythic miracle of oil for the Holy Temple's menorah lasting much longer than predicted. The actual story of Chanukah has to do with a battle of cultures and religions, but this blog is about food and not religious history, so back to food. In honor of the supposed miracle, we Jews eat a lot of greasy food during the 8 days of Chanukah.
Aaron makes some of the BEST latkes I've ever had. He of course does not cook with a recipe, but he does stick to a formula - one onion for every two potatoes. Most recipes I've read suggest one onion for four potatoes, and I don't find this formula as flavorful. In addition to the grated onions and potatoes, Aaron adds enough egg to make the vegetables stick together. It looks fairly soupy before he fries it. After he fries a batch, he puts the latkes on paper grocery bags in a dish in the oven to stay warm and drain. Let me try explaining this more like a recipe. :)
Aaron's Latkes
Ingredients:
Potatoes
Onions
For every 2 potatoes, 1 onion
Eggs
Salt and pepper to taste
Cooking oil of your choosing (Aaron likes peanut oil)
Instructions:
Grate potatoes and onions, preferably with a food processor since it is quicker and less dangerous. Put grated potatoes and onions in a large mixing bowl. Begin to add beaten eggs until you have a fairly soupy mixture. It won't be a liquid, but it is somewhat pourable. Add salt and pepper to taste.
Prepare a baking dish such as a 13 x 9 Pyrex and preheat your oven to 200 degrees. Cut some brown grocery bags to line the baking dish and eventually to layer between rows of latkes.
Heat oil on a griddle or in a large skillet. You will want to heat a shallow pool of oil and consider having a pan lid nearby in case of grease fire. Aaron has yet to cause a grease fire, but other family members seem to be prone to latke fire starting. Scoop potato mixture on griddle into 3-4" diameter "blobs"/pancakes. Fry for several minutes on each side. As the latke fries on the first side, you can test its "flippability" with a very flat spatula after a few minutes. Latkes are ready to flip when they do not threaten to fall apart when you touch them with a spatula.
When latkes are fried, remove them from heat and transfer to your prepared baking dish. Keep dish in oven while you cook remaining latkes. Make sure to put a layer of paper bag between the rows of latkes. After you have made all the potato mixture into latkes, serve latkes warm with applesauce and/or sour cream.
Speaking of applesauce, I made a cranberry applesauce which complemented the latkes rather nicely. My usual applesauce recipe follows:
Ingredients:
8-9 apples, cored and sliced, possibly peeled
1 c. water
cinnamon (optional)
Instructions:
Combine ingredients in large pot. Bring to boil. Continue boiling/simmering until apples are mashable (10 minutes?). Mash with potato masher or immersion blender.
For cranberry applesauce, I added just under 3 cups of fresh cranberries. The resulting sauce was quite red, a bit tart but still sweet enough that the kids really enjoyed it.
More cooking coming as our week starts again!
Saturday, November 27, 2010
Thanksgiving - Pumpkin Pie
Thanksgiving dinner is not complete without pumpkin pie. I am not a fan of pumpkin pie. Yet I was determined to make a reasonably decent pumpkin pie. Thanks to Weight Watchers, I found a pretty good recipe. Everyone else seemed to like it, and I found it tolerable which is as much as I expect from pumpkin pie. At this writing, Aaron is enjoying a piece with some leftover chocolate frosting. *grin*
Pumpkin Pie with Graham Cracker Crust
From Weight Watchers - 3 points per serving
Serves 8
Ingredients:
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
Pumpkin Pie with Graham Cracker Crust
From Weight Watchers - 3 points per serving
Serves 8
Ingredients:
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
Ingredients:
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Notes/Changes:
For pumpkin pie spice, I used cinnamon. For canned pumpkin, I used actual pumpkin puree from a pumpkin. For the graham crackers, I bought full fat natural honey graham sticks. The fat content was not THAT different, and the reduced fat grahams all had HFCS. I'd rather choose a more real food over a less real food.
Thanksgiving - Mustard Potatoes
One type of potato is never enough, especially if a key member of the family refuses to eat sweet potatoes. My mom gave me this recipe, and it's a winner.
Mustard Potatoes
Serves at least 6
Ingredients:
6 medium red potatoes, rinsed and quartered
2 Tbsp. olive oil
2 Tbsp. Dijon/spicy mustard
1 Tbsp. rosemary
1/2 tsp. garlic powder
black pepper to taste
Instructions:
Preheat oven to 400 and spray a baking dish. Mix all ingredients in a large bowl. When potatoes are well covered with other ingredients, transfer to baking dish. Bake in oven for 45 minutes to 1 hour, until potatoes are fork tender.
Notes/Changes:
I cooked this dish rather inconsistently this year. The oven temperature was set for the turkey, at 325. The potatoes looked done after an hour or so, but I still found a few quarters that were not so well cooked. The ones which were cooked enough were quite tasty.
Mustard Potatoes
Serves at least 6
Ingredients:
6 medium red potatoes, rinsed and quartered
2 Tbsp. olive oil
2 Tbsp. Dijon/spicy mustard
1 Tbsp. rosemary
1/2 tsp. garlic powder
black pepper to taste
Instructions:
Preheat oven to 400 and spray a baking dish. Mix all ingredients in a large bowl. When potatoes are well covered with other ingredients, transfer to baking dish. Bake in oven for 45 minutes to 1 hour, until potatoes are fork tender.
Notes/Changes:
I cooked this dish rather inconsistently this year. The oven temperature was set for the turkey, at 325. The potatoes looked done after an hour or so, but I still found a few quarters that were not so well cooked. The ones which were cooked enough were quite tasty.
Thanksgiving - Cranberry Orange Relish
People have strong opinions about cranberry sauce and jelly. They fall into camps - those who like sauce with whole or chopped cranberries; those who like the canned jellies. Each camp insists on its own preferred cranberry concoction and feels excluded or slighted if its own concoction is missing from the table. I am a canned cranberry jelly type. I am delighted to have found organic jelly which uses sugar instead of HFCS (high fructose corn syrup). Despite my own cranberry affiliation, I respect the right of others to have their own tastes. For my Thanksgiving table, I made the following "relish" for those who refuse the jelly.
Cranberry-Orange Relish
From Weight Watchers - 1 point per serving
Servings: 16
Ingredients:
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks
1 cup(s) sugar
1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Instructions:
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until ready to use. Yields about 2 2/3 tablespoons per serving.
Notes
If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks.
If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper.
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.
Cranberry-Orange Relish
From Weight Watchers - 1 point per serving
Servings: 16
Ingredients:
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks
1 cup(s) sugar
1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Instructions:
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until ready to use. Yields about 2 2/3 tablespoons per serving.
Notes
If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks.
If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper.
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.
Thanksgiving - Green Beans with Mushrooms and Crisp Onion Crumbs
So many Thanksgiving foods are brown, white, or orange. I think this is why green bean casserole became a traditional food. We just wanted more color, right? The problem I have with green bean casserole is the cream of mushroom soup and I don't like it THAT much anyway. A few weeks before Thanksgiving, I saw this green bean recipe at my Weight Watchers meeting and thought it looked really good.
Not my picture - I got lazy about my picture taking as the day progressed. :) I really liked this dish and thought it was pretty easy. If you don't want to use bread crumbs, you could substitute something like crushed rice crackers or corn flakes. The flavor wouldn't be quite the same, but I bet it would be just as tasty.
Green Beans w/Mushrooms and Crisp Onion Crumbs
From Weight Watchers - 2 points per serving
Serves 8
Ingredients:
2 Tbsp unsalted butter, divided
3/4 cup(s) dried bread crumbs, panko (Japanese bread crumbs)
2 Tbsp dehydrated onion flakes, minced
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced
To make crumb topping, in a large, deep, nonstick skillet, over medium-low heat, melt 1 tablespoon of butter; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
Not my picture - I got lazy about my picture taking as the day progressed. :) I really liked this dish and thought it was pretty easy. If you don't want to use bread crumbs, you could substitute something like crushed rice crackers or corn flakes. The flavor wouldn't be quite the same, but I bet it would be just as tasty.
Green Beans w/Mushrooms and Crisp Onion Crumbs
From Weight Watchers - 2 points per serving
Serves 8
Ingredients:
2 Tbsp unsalted butter, divided
3/4 cup(s) dried bread crumbs, panko (Japanese bread crumbs)
2 Tbsp dehydrated onion flakes, minced
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced
Instructions:
To make crumb topping, in a large, deep, nonstick skillet, over medium-low heat, melt 1 tablespoon of butter; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until lightly golden and tender, about 6 minutes.
Add green beans, remaining tablespoon of butter and 1/2 teaspoon of salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer to a serving platter; sprinkle with crumbs. Yields about 1 cup of vegetables and 2 tablespoons of crumbs per serving.
Friday, November 26, 2010
Thanksgiving - Butternut Squash Soup
I've posted about the butternut squash soup before. For Thanksgiving, I doubled the recipe from Whole Foods and made it on Wednesday. We reheated it in the slow cooker a few hours before our dinner time.
Instead of writing about how to make the soup, I wanted to share some pictures and ideas. Some people have told me they think cutting the butternut squash is difficult. One tip someone shared with me is to microwave the squash for a few minutes first. Not only is it easier to cut, but it's also easier to peel. I also was told to poke a few holes in the squash to prevent it from exploding in the microwave. I've never had a squash explode in my microwave when I forgot to poke the holes, but I figure it's not really worth risking -- images of Gremlins going through my mind.
Even after you microwave the squash, it's still pretty firm.
But persistence pays off.
The butternut squash pictured here gave me more than 8 cups of peeled cubed squash. I did not use all of that squash in my soup. Eventually I'll make some spiced butternut squash and onions for a side dish with what is left.
Anyway, the soup was enjoyed by all and really can make a meal unto itself. Some nice crusty bread goes quite well with it.
Instead of writing about how to make the soup, I wanted to share some pictures and ideas. Some people have told me they think cutting the butternut squash is difficult. One tip someone shared with me is to microwave the squash for a few minutes first. Not only is it easier to cut, but it's also easier to peel. I also was told to poke a few holes in the squash to prevent it from exploding in the microwave. I've never had a squash explode in my microwave when I forgot to poke the holes, but I figure it's not really worth risking -- images of Gremlins going through my mind.
Even after you microwave the squash, it's still pretty firm.
But persistence pays off.
The butternut squash pictured here gave me more than 8 cups of peeled cubed squash. I did not use all of that squash in my soup. Eventually I'll make some spiced butternut squash and onions for a side dish with what is left. Anyway, the soup was enjoyed by all and really can make a meal unto itself. Some nice crusty bread goes quite well with it.
Thanksgiving - Mashed Sweet Potatoes
Sweet potatoes are one of my favorite vegetables. Aaron cannot stand them.
"They are neither sweet nor potato. They are bitter tubers." He tells me this every time the vegetable is mentioned. According to Wikipedia, sweet potatoes are "large starchy sweet tasting tuberous roots." They are rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6. In other words, sweet potatoes are good for you even if you think they are bitter tubers.
Instead of the "traditional" marshmallow sweet potato concoction or the particularly yummy one with the pecan topping, I decided to try another Weight Watchers recipe. I was really pleased with it and definitely want to do it more often. Really easy and quite tasty!
Mashed Sweet Potatoes
From Weight Watchers - 2 Points per serving
Serves 8
Ingredients:
"They are neither sweet nor potato. They are bitter tubers." He tells me this every time the vegetable is mentioned. According to Wikipedia, sweet potatoes are "large starchy sweet tasting tuberous roots." They are rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6. In other words, sweet potatoes are good for you even if you think they are bitter tubers.
Instead of the "traditional" marshmallow sweet potato concoction or the particularly yummy one with the pecan topping, I decided to try another Weight Watchers recipe. I was really pleased with it and definitely want to do it more often. Really easy and quite tasty!
Mashed Sweet Potatoes
From Weight Watchers - 2 Points per serving
Serves 8
Ingredients:
3 medium sweet potato(es), peeled, cut into 1-inch chunks (about 2 pounds)
2 medium garlic clove(s), peeled
1/2 cup(s) plain fat-free yogurt, Greek-variety recommended
4 tsp sugar
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
Instructions:
Place potatoes and garlic in a large saucepan; pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until potatoes are fork-tender, about 8 minutes.
Drain potatoes and garlic; transfer potatoes and garlic to a large bowl. Add yogurt and sugar to bowl; mash until smooth. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Notes/Changes
I didn't have an actual bulb of garlic. I added pre-minced garlic after the potatoes boiled when I was mashing them. The yogurt makes a very creamy dish. And I do think you could add brown sugar as a topping if you want a bit more sweetness.
Thanksgiving - Stuffing with Sage and Chives
I tried a new recipe for stuffing this year. I didn't love it, but I thought I would share it because maybe someone else will have better luck with it.
Stuffing with Sage and Chives
From Weight Watchers - 2 Points per serving
Serves 8
Ingredients:
1 spray(s) cooking spray
Stuffing with Sage and Chives
From Weight Watchers - 2 Points per serving
Serves 8
Ingredients:
1 spray(s) cooking spray
12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed
2 tsp olive oil
2 tsp light butter
1 cup(s) onion(s), diced
3 medium celery, stalks, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) canned chicken broth
2 Tbsp chives, fresh, chopped
Instructions:
Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 sheets if not enough room). Bake until lightly toasted, about 8-10 minutes. Remove bread from oven and set aside; leave oven set to 350.
Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; saute until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.
Notes/Changes
I thought the stuffing was dry and not terribly flavorful. I over-toasted the bread, and the chives were not noticeable. I probably would try this again with some changes - more seasonings and maybe some other vegetables. I think I should have taken the effort to cube the bread instead of tearing it. Oh well! The rest of the meal was great!
Thanksgiving - The Turkey!
I've only roasted a turkey once or maybe twice before. I was very nervous about doing it this year. We bought our 15.5 pound turkey from the Natick Community Organic Farm. The farm is about 7 minutes down the road from our house. I am delighted to buy a turkey so very local to us when we live in the middle of suburbia. Maybe it sounds weird, but I like that I've seen the rafter of turkeys living on the farm before I bought one of them for my dinner. And yes, I looked up what a group of turkeys is called. :) On with the cooking!
First I let the turkey thaw in our refrigerator for about 4 days. On Thanksgiving, I unwrapped the bird, removed the giblets, rinsed the bird and patted it dry with paper towels. I briefly considered making gravy with the giblets, but I am a bit lazy and Aaron gets grossed out by giblets. There's always next year, right?
So here is the bird before I added any seasonings and such. I rubbed the inside and outside of the turkey with kosher salt and cracked black peppers. Then I loosened the skin around the breast so that I could tuck herbs and vegetables under the skin. I managed to make 4 cavities under the skin, and I rubbed olive oil with sage and thyme in there. Then I tucked in some fresh rosemary - our rosemary bush does not seem to mind the cold. I chopped up a couple of carrots, some celery, and about 1/4 of a medium, peeled turnip. I put the chunks of vegetables into the 2 holes. I poured a 1/2 c. of red wine and 1/2 c. water in the roasting pan.
By this point my oven was preheated to 425. I put the bird in the oven for 40 minutes. According to the farm instructions, doing this "sears" the turkey. After 40 minutes, I covered the turkey loosely with foil, turned down the temperature to 325 and set my timer for 4.5 hours. When I put the bread in the oven, I checked on the bird.
When the Patriots game ended, the turkey was done and sitting out of the oven to "let the juices resettle." I'm not sure where the juices go during a roasting, but the instructions said to do this, and I didn't want to screw up the main dish. Before I forget, the instructions said to cook the bird until the internal temperature reached 160. The thermometer instructions said roast turkey should reach 165. Mine got to 170.
Everyone seemed to enjoy the turkey, so I think I did all right!
First I let the turkey thaw in our refrigerator for about 4 days. On Thanksgiving, I unwrapped the bird, removed the giblets, rinsed the bird and patted it dry with paper towels. I briefly considered making gravy with the giblets, but I am a bit lazy and Aaron gets grossed out by giblets. There's always next year, right?
So here is the bird before I added any seasonings and such. I rubbed the inside and outside of the turkey with kosher salt and cracked black peppers. Then I loosened the skin around the breast so that I could tuck herbs and vegetables under the skin. I managed to make 4 cavities under the skin, and I rubbed olive oil with sage and thyme in there. Then I tucked in some fresh rosemary - our rosemary bush does not seem to mind the cold. I chopped up a couple of carrots, some celery, and about 1/4 of a medium, peeled turnip. I put the chunks of vegetables into the 2 holes. I poured a 1/2 c. of red wine and 1/2 c. water in the roasting pan.
By this point my oven was preheated to 425. I put the bird in the oven for 40 minutes. According to the farm instructions, doing this "sears" the turkey. After 40 minutes, I covered the turkey loosely with foil, turned down the temperature to 325 and set my timer for 4.5 hours. When I put the bread in the oven, I checked on the bird.
When the Patriots game ended, the turkey was done and sitting out of the oven to "let the juices resettle." I'm not sure where the juices go during a roasting, but the instructions said to do this, and I didn't want to screw up the main dish. Before I forget, the instructions said to cook the bird until the internal temperature reached 160. The thermometer instructions said roast turkey should reach 165. Mine got to 170.
Everyone seemed to enjoy the turkey, so I think I did all right!
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