Cooking Ideas
OK fellow Moms – I need your help!
I cook, very little, and not very well, not because I don’t like to cook but because time seems to be more and more limited these days. So…I need your help…and maybe we can all benefit from each others ideas and advice. I, like many of you (I would assume) love the idea of beautiful family meals, freshly prepared, while we all dine together and have nice conversations about our day. BUT…the reality is I am exhausted after a long day and the last thing I want to do is cook and I really cannot muster up any creativity in the kitchen to throw something together. Now…I know you guys have some secrets. You must because I imagine all of you having these lovely meals together while sharing quality time with your families. So… What are your secrets? Is there some secret sauce that you buy at the grocery store?
(Tracy already told me about a few ideas) or a quick stir fry, or maybe you have some easy, quick recipe in your back pocket? Maybe we could all share some ideas of what works for you and your family. Some healthy, some unhealthy – I think the point is to get SOMETHING on the table at the end of a day of juggling multiple various colored balls that everyone will enjoy and you as a Mom feel good about serving. Let me know…I would really appreciate the ideas (so would Tate and John!) Trader Joes? Mothers? Ralphs? Whole Foods? Online shopping? Any ideas are good ones!! Here…I’ll start…I love the whole grain rice (already cooked) found at Trader Joes in the frozen section in a box. I mix it up with pine nuts, goat cheese, dried cranberries, olive oil, salt and pepper (basil is good in it too) and I am ready to go. Yum! (Lisa Rines started me on this idea) I also love the sweet potato fries from Wild Oats (Tate loves em too) (so this was from Lisa Rines too but I have now adopted them as my own.) I know there are more…OK GO! SEND SEND SEND… Jen
thezooms replied:
to moms who have to come up with creative dinners – yes i would love to hear some fresh ideas……
i try to go to wholefoods once per week and ask the guy/girl behind the fish/meat and poultry counters for new ways to cook the same food we eat. Plus right now i feel like i am cooking for 4 different humans who don’t want to eat the same thing…this gets old after awhile which is why i now have a folder of takeout menus and we are not afraid to use them….they are cheaper and easier than shopping/cooking.
Seriously, a popular snack/dish is krispy kale, edenamme, zuccini sticks, nothing fancy to report at the moment. We saute fish or chicken with pasta and a veggie, then we also do pizza ugh…………
Ashley
May 21, 2007 at 3:04 pm. Permalink.
thezooms replied:
My only suggestion – get the guys in the kitchen!
My guy is still a work in progress…. but I’ve found that if I buy stuff that requires firing up the grill, he is all over it!
My “secret” – I don’t know how to turn on the grill. Seriously, I don’t!!!
I am sure that the rest of the girls will have much better ideas…………
-Svetla
May 21, 2007 at 3:05 pm. Permalink.
thezooms replied:
We also end up ordering out a lot and have found a few local favorites that use hormone fee chicken and meats, organic veggirs, brown rice, etc and have found ways of ordering st places like pick up sticks requesting no Msg, brown rice, etc to make it healthier. I shop st mothers and trader Joe’s to have some basics on hand but do a lot of grilling chicken on the weekend to throw into whole wheat pasta throughout the week and that kind of thing. I also have a friend who just started a business delivering prepared meals and I am going to start using her for a meal once a week. She is a chef. I would think that there would be people like that in almost every city.
I always need ideas as well. I am looking forward to any ideas you all have. The pine nuts and goat cheese sounds great. Maybe that’s tonight??? I have nothing planned, of course
-Anna
May 21, 2007 at 3:06 pm. Permalink.
thezooms replied:
I’m no dynamo in the kitchen, plus free time has suddenly (I wonder why!) become very precious since Sasha was born. So we make healthy, low-cal/low-fat meals by buying those frozen skillet meals with the meat already inside.
Contessa makes some great meals – orange chicken w/ rice, chicken chow mein, chicken & veggies – that are low-fat. It doesn’t look like much in the skillet, but when you add in the rice or noodles that come with it, it’s actually pretty filling for two people. Most of those meals only take 10-15 minutes. But if you want the low-cal/low-fat ones, you have to make sure it says low-fat on the front, because Contessa also makes some that aren’t. My hubby, who is kind of hard to impress when it comes to food, actually likes Contessa’s meals.
Lean Cuisine also makes some meals, but the amount seems to be smaller. Hubby could eat a whole bag by himself. Stouffer’s is pretty tasty, but slightly higher in fat. These are even more convenient to make because you just dump all the contents in the skillet, cover and stir a couple of times in 10 minutes.
That’s my 2 cents. I’m loving the ideas from you other girls!
Yvonne
May 21, 2007 at 3:06 pm. Permalink.
thezooms replied:
Well, I can relate to your cooking dilemma. Now with two kids the cooking has taken some hits. I concure on the pre-cooked rice and also the steamed veggies in the frozen food section that you just pop in the microwave still in the bag —- add some almonds or raisins, salt, pepper, and a bit of olive oil and they are yummy.
My biggest tip…….Reynolds wrap!!!!!!!!!!!!!!!!! Is our friend!!!!!!!!!!!!!!!!! I roast everything in the stuff…..
Fresh veggies with some olive oil, salt, pepper, and a squeeze of lemon — wrap those suckers up on 415, or little red potatoes drenched with some italian dressing.
Plus any meat can be cooked in there too and hey no pans to clean. Just remember to use a cookie sheet so you don’t get juice in the oven if the wrap splits. Just toss the wrap in the garbage and that will cut 30 minutes off of clean up.
My favorite chicken
Take boneless/skinless organic chicken breasts
Slather with dijon mustard, salt and pepper
Dump them in a bit of panko bread crumbs, perhaps some good parm cheese, and place in the good ole Reynolds wrap
Place little slices of butter on top and bake on 415 for 35 minutes.
Another Tip:
Plan meals for the week and put a list on the fridge. My husband who claims to be kitchen disabled can then look at the list and get some things started such as chopping or getting stuff out of the fridge ala Rachel Ray style. Also, helps at the grocery store when one is screaming and the other has dumped animal crackers all over the place.
Hope this helps….Keep the tips coming,
Katie
May 21, 2007 at 3:06 pm. Permalink.
thezooms replied:
OK – since I don’t know any of you, I will start by saying we too prefer whole grains and organics– but sometimes it’s just not in the cards….
Come over for dinner any time and you are likely to find one of these:
Thai Salad –
Finely chop romaine, carrots, red pepper, cilantro, and toss with CASHEWS, snow peas, sprouts, tomatoes, whatever….and a lite Asian vinaigrette.
Sauté some tofu, chicken breast or shrimp with that yummy Thai Kitchen Peanut Sauce.
Serve warm on top of salad.
Papas –
Baked potato (with peel) + steamed broccoli + grated cheese + chopped baked Buffalo Chicken Tenders (frozen section of all stores)
Add a little butter, ranch or sour cream + Cajun seasonings
Chicken or shrimp Fajitas –
Buy the Lawry’s seasoning packet and follow instructions. But quadruple the veggies (peppers, onions, tomatoes and mushrooms for us!)
Krunk Nachos (my hubby’s specialty) –
Bake thin layer of tortilla strips with cheese. Add piles of cooked black beans, sautéed mushrooms, chopped tomatoes, cilantro, avocado, and salsa.
Grilled fish (recommend groper or halibut) –
Marinate for an hour in lemon juice + orange juice + fresh garlic + white wine + salt & pepper
Serve with TJ’s mushroom risotto and steamed broccoli
Sushi Take out
All should be served with an episode of The Office and a glass of wine!
Looking forward to more responses!
Courtney
May 21, 2007 at 3:07 pm. Permalink.
thezooms replied:
Hey girls! I’m loving all of these ideas. I can’t wait to try the rice with goat cheese and pine nuts. As far as our house goes, I rely HEAVILY on Trader Joe’s. They have great stuff at amazing prices. I used to make meals from recipes (and sometimes still do), but with busy boys and me working again, that’s just not possible every night. So I try to mix it up, and there’s so much to choose from at Trader’s that it’s easy to do. Here’s what’s on the menu for us this week….
Chicken Salad Sandwiches and Garlic Fries
Trader’s canned chicken mixed w/ Low-Fat Mayo, grapes, apples, pecans, lemon juice and black pepper
Trader’s Foccacia Rolls (these MAKE the sandwiches)
Trader’s frozen Garlic Fries (they also have Chipotle Fries – I just leave the sauce off of the boys’)
Maui Short Ribs, Rice, Grilled Pineapples and Green Beans
Trader’s marinated meats are so good and super easy. Just throw them on the grill with the pineapple (fresh or canned).
Trader’s dry or frozen white or brown rice – whatever works for you.
Trader’s frozen green beans – microwave them and season them up – taste SO fresh!
Chicken Asado, Sautéed Peppers & Onions, Cuban Black Beans
Trader’s marinated meat again. Just grill it up and grab their Handmade tortillas to go with.
Sauté peppers and onions with light oil or butter
Trader’s canned Cuban Black Beans – heat on the stove or in the microwave
It’s easy to dress this up with sour cream, pre-made guacamole and shredded cheese.
You can also cook up Trader’s Spanish Rice and throw in some frozen corn.
Orange Chicken, Moo Shu Wraps, Rice, Broccoli
Trader’s frozen Orange Chicken (my boys’ favorite) and Trader’s frozen Moo Shu Wraps
Again with the rice however you like it.
And Trader’s Baby Broccoli – steam it or even roast it with olive oil, salt and pepper.
All of this stuff can come together really quickly (30 minutes). And so much of it is just open and cook. No recipe to follow, just package instructions. And Svetla’s right about the husband and the grill….If he’s into it, it’s just that much easier!
- Christi
May 21, 2007 at 3:07 pm. Permalink.
thezooms replied:
This is a great info. Not cooking much these days, so i don’t have really have a contribution. however, when Tate gets ready for you to pack him a lunch for school, I’m your gal!!!
-Lindsey
May 21, 2007 at 3:07 pm. Permalink.
thezooms replied:
Chicken fajita’s (uncooked) at Wild Oats…..sauté with added jarred fajita spice mix (sold in spice section of wild oats) maybe other veggies on hand……if you have time, and throw into tortilla of choice with toppings of choice……….although it seems we eat Mexican as take out (can’t beat Brite Spot taco’s since they deliver!!!)
I use Bronco Bobs sauces a lot for various meats……..I think WO may carry them now, but for sure Bristol Farms and also Olives
Rasberry Chipotle is great on salmon, chicken and pork tenderloin
Wild Cherry Berry is great on the grass-fed buffalo burgers you get from the Farmers Market on Sundays, with avocado on top! Or good on a beef burger too.
Blueberry Chipotle is great on pork tenderloin
Add a salad (the organic greens from Maggies farm at the farmers market are great, as is the easy bagged organic salads from WO and TJ’s) and other veggie or grain (try quinoa for a change……….easy like rice, something different, cook with broth of choice for a different flavor) or potato, etc.
For salmon and burgers you don’t need to marinate, but the longer the better with pork and chicken
I buy my fish from http://www.vitalchoice.com it comes individually wrapped in 6 oz portions…..really easy to toss in cold water to thaw and then grill or broil, etc. their canned tuna and salmon are great as well. One less thing to buy at the store, too.
I buy my beef from http://www.grasslandbeef.com All their meats are great, but they sell an already cooked shredded beef in bbq sauce that is to die for! Makes for a REALLY easy meal. Their hot dogs are good too, and of course you’re getting the healthiest meat out there. Oh, they sell the pork tenderloin I buy as well and it’s great. I always have these frozen meats on hand for a quick thaw.
I’ve started to have my babysitter Cheryl put meals in the crock pot for me when Jaden is napping. There is usually about 30 min. of prep to get the meal in the pot. I have a few recipes I’ve grown to love, and keep experimenting with others. Or, I get a meal all ready after Jaden is in bed. The next day I cook it in the pot and have food for a few days. I usually add a salad or veggie, but if real lazy, it’s a one pot meal night.
the marinated, frozen mahi mahi is pretty decent at TJ. My mom has had the frozen marinated rack of lamb from here as well and says it’s really good.
my mom always makes this topping for chicken or fish…..like the fish mentioned above
take a fresh chunky style salsa and drain off the juice.
Add canned black beans, maybe some corn or even fruit (mangos are in season right now)
add avocado or cheese or sour cream, etc. if you want.
Complete meal with veggies.
I always cook extra for leftovers for lunches and even breakfast (I don’t do cereal or bagels etc., so often breakfast is leftover stew J)
the frozen organic spinach and butternut squash from Cascadian farms at WO is good…….add butter, salt, etc………season as desired
I have a few other recipes that are casserole-ish, take about 30-60 min. of prep and will feed for a few days and can be somewhat prepped a day ahead.
Rotisserie chicken’s from WO…..get it home and immediately get all the meat off and into a container……..use in veggie or grain salad, quesadilla, etc.
I’m pretty good about taking at least one night a week to make a pot of something be it soup, lentils, stew etc. The crock pot is great for this. I then freeze some and pull it out when Kelly is out of town and I’m frazzled trying to do it all myself, or when we’re not in the cooking or take out mood.
salads are always an easy side with all the fancy bagged greens you can buy. I usually make my own dressing……takes seconds when you have the ‘cheater jar’ from Willam Sonoma or equivalent! Annies Naturals (WO, TJ’s) is a good brand too.
I used to buy the stuffed chicken breasts from WO (most have cheese which we can’t do) and we loved them. Add veggies and you’re set. They sound fancy for kids but the chicken alone would be great for a little one who wasn’t yet ready for ‘sundried tomato pesto’ filling J or whatever it is.
the regular frozen fries from WO are good too, for a variety from the sweet potato fries
can’t go wrong with a tuna sandwhich or tuna melt and veggies when you’re really not in the mood! Remember, add avocado, lettuce, tomatoe, sprouts, etc. The canned salmon (without skin and bones from vital choice is great this way too……almost better actually!)
hope this helps too! J
Lisa O.
May 21, 2007 at 3:08 pm. Permalink.
thezooms replied:
Okay, so I will add a little extra when I have a bit more time, but as for my Wild Rice & Goat Cheese dish (as cited by JC below), I want to make sure ya got it right – gotta have the protein in there
You can use any grain – The wild rice, as JC says below; TJ’s also has prepared Brown Rice – I love Quinoa myself. Then I buy a Wild Oats Herb Roasted chicken & debone the whole thing. Throw in some fresh shredded chicken; the dried cranberries, pine nuts, Fresh Spinach, Goat Cheese Crumbles, Olive Oil S&P & Microwave for about 5 min on medium……MMMMMmmmmmmm!
Lisa
May 21, 2007 at 3:08 pm. Permalink.
thezooms replied:
Yumm. Sounds really good Lisa.
I like to roast a chicken myself… and Ava loves the veggies in there because they’ve been marinating in chicken broth for hours. I buy a whole chicken, carrots, onion, cabbage, red beets, potatoes throw them all in a roaster and then add a few prepeeled cloves of garlic and fresh rosemary… then I buy the organic onion dip from WO and put the whole packet over it. Cover and roast for about 3 hours at 350… then take the lid off and turn the oven off for the last 10 minutes to brown it.
I also make ‘Yogurt Chicken’…. 1/2 cup Yogurt 1/2 cup Mayo…. 1/4 cup Worschire sauce… sprinkle some Dried Mustard (not too much or it will taste like mustard chicken), Thyme, and white pepper. Use boneless chicken… 1 whole purple onion cut in slice on top… cover with foil and cook for 40 minutes…. then take foil off and add parmesan cheese to the top and bake for another 10 minutes….
I serve it over brown rice with asparagus… mmmm delicious…
Leftovers are better… shred the chicken and onions… and put in corn tortillas… bake with sauce on top of salsa verde and sour cream… great enchiladas…
-Dierdre
May 21, 2007 at 3:09 pm. Permalink.
thezooms replied:
This cake is to die for! My white snow did not turn out exactly as shown on the picture (it was runny but still looked cute with the white running down on the sides). There is a trick about meringue that I don’t know. I even bought a tall white cake platter for it. I just wish I knew where to find the candles!
You’ve got to try it.
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=73c9f9d49f90f010VgnVCM1000003d370a0aRCRD&autonomy_kw=chocolate%20cake%20with%20snowy%20merigue&rsc=ns2006_m1
-Svetla
May 21, 2007 at 3:09 pm. Permalink.
Christi replied:
I had to check back in to say that I must withdraw my suggestion for the Trader’s Moo Shu Wraps. This past week was my first time to try them, and though this seldom happens, Trader’s has let me down! I didn’t like the taste at all, but again, this is definitely rare. Thought I should let you all know if you’re thinking of going that direction….
Christi
May 21, 2007 at 4:10 pm. Permalink.
Karina replied:
OK all you health nut moms. This one is nothing of the sort. It’s a yummy comfort food that my grandma used to make. Let me tell you, not one of her grandkids turned it down. She called it “Tigerini”
I call it the original hamburber helper. So here it is …
GRANDMA ANGIES TIGERINI
1 lb ground beef ( I guess you could substitute ground chicken or turkey if you’d like)
1 16 ounce bag of egg noodles or macaroni
1 can tomatoe sauce
1 can whole tomatoes, or diced tomatoes (whatever kind you like, seasoned or not)
1 green bell pepper
1 medium onion
1 can of corn (drained)
Grated cheddar cheese ( as much or as little as you like)
Worcestershire sauce
Brown ground beef and boil noodles ( follow directions on package)
While thats cooking, dice bell pepper and onion.
Run whole or diced tomatoes through a blender just a touch. Or keep diced tomatoes as they are.
When noodles and beef are done, combine all of the above in a casserol dish adding a few shakes of worcestershire sauce. Mix in some cheese but keep some to sprinkle on the top.
Throw it in the oven at 350 for 1/2 hour or so. (Longer if you prepare it the night before, and the dish is cold).
You can’t mess this up!! Add or take away any of the ingredients.
Add a salad and you’re good to go!
CHICKEN BREASTS
I like to season my chicken breasts with Mrs. Dash original seasoning, lemon pepper and some garlic salt. I then cook it on the stove with a little olive oil. 10 min on each side or until done.
Add some rice and a steamed veggie and yumm!!
Take Care,
Karina
May 24, 2007 at 1:46 pm. Permalink.
Lisa Rines replied:
Okay, so here goes……
1. TURKEY BURGERS….TURKEY BURGERS…..TURKEY BURGERS……..The Organic Frozen Turkey Burgers in the frozen meat section across from the meat counter @ WO (Green & Yellow Packaging). They take
about 5 minutes/side on broil in your oven. Place your favorite cheese on top (Raw Chedder from US WEllness Meats) and serve either on a bed of Spinach (to me everything tastes better w/ a little
spinach) & sliced Avocado; or my Husband Scott, likes them on the Eziekiel Buns from W/O with some tomato & mustard. My little guy Ian Maverick will eat an entire one himself – one of his first
foods. I will usually make a 1/2 bag of the sweet potato fries with this.
2. Quinoa is my favorite grain – you can buy it in Trader Joes prepackaged where the rice/pasta is or in bulk in WO. I usually make about 3-4 cups at a time & keep some cooked in the fridge – it is a
good source of protein (yes) & good to add to any salad or mix up with any veggies or meats.
3. Steak and Peppers
I usually use 2 tri-tips (I order beef from US Wellness Meats) – slice the meat up length-wise – about 2-3″ long by 1/4″ wide, saute in some olive oil until it is cooked thru; empty into a bowl.
Then I slice green peppers lenghwise – same size as meat saute in olive oil until very soft. I then add the meat back to the peppers & season w/salt, pepper, a bit of ginger, add about 3-4 cups
of water & let simmer until beef gets tender – about 45 min. I then add some kind of gluten free flour to the mix (spelt is a favorite) – about 3 Tbs dissolved in H20 first &
stir into sauce to thicken. I serve it over quinoa & with a salad.
4. Beef Stew
MMMMMMMmmmmmmmm. I know summer is here, so you may want to save this one for fall, but I’ll still make it sometimes during the summer if I am craving it. 2 lbs of stew beef, cut into 1″ Cubes.
Again, I buy my meat from US Wellness Meat, & they have 1 lb packages of precut beef. You can also buy stew beef precut @ WO. 1/2 cup spelt flour; 3 TBSP olive oil. 1 TBSP ground cumin; 1/2 tsp
ground kelp; 1 TBSP chili powder; 1 tsp salt; 1/3 cup red wine; 3 cups stock (chicken, beef or veggie, whatever you prefer) – I buy no salt added; 1 medium onion chopped; 2 cloves garlic chopped; 4
skinny carrots, peeled, sliced on the diagonal; 1 lb green beans, ends cleaned off & cut into 2″ lengths.
Heat olive oil in a stock pot over med heat. Put flour in ziploc baggie with some salt & pepper & put meat in bag. Zip up and shake to cover meat well. Brown meat in batches usually about 3. Set
aside in bowl until your last batch is done & add them all back into pot. Add all spices & a bit more salt. Cook 5 minutes on low heat then add wine to deglaze. Add 2 cups stock & stir in onions
and garlic. Cover pot & simmer 1 hour while you are out playing in the backyard. Check a couple of times if you need a little bit of extra liquid to keep beef from sticking to pot. Add carrots &
cover & simmer another 30 min. Add green beens & cook another 15 min. If you like your green beans a bit softer, add them with the carrots…..great finger foods for the kids. I also sometimes
mushrooms. And guess what I serve it with?
5. Sausage & Spaghetti
I buy our favorite gluten free pasta – Quinoa pasta @ WO. Make some of that; cook some of our favorite sausages – Chicken & Apple Or Sweet/Spicy Italian in the refrigerated meat section in WO & ou
favorite pasta sauce – Seeds of Change…..Green Salad. Or I will make Meatballs – about 1 3/4 lb ground beef – I tend to use leaner stuff; 2 eggs; Chopped Parsley; grated Romano; salt & pepper;
Mix it up with your hands & roll into 1 1/2″ balls. Place in glass baking dish – pour your favorite pasta sauce over & bake covered for about 1 hour @ 375o The last 10 minutes bake uncovered to
slightly brown – serve over your favorite Pasta w/ green salad.
6. Okay – so this is only for the Tunafish lovers out there – I love this dish & have been making it since college! Tuna ( I also buy it from vital choice like Lisa O, who supplied the link); Mash
; Put the tuna over your grain/pasta; cover with Trader Joes Salsa Verde (in chips isle); then
it up; Cook your favorite grain or short pasta – of course mine of choice you should know by now
sprinkle with shredded Mozzerella cheese & Microwave until hot……Kinda like a low fat High protein ( I use alot of tuna + my quinoa) Tuna Casserole. MMMMMMmmmmmmmm! Even after all these years
I still crave it – but Scott – not so much!
7. Salmon – Pecan Crusted Baked Salmon
1/2 Stick unsalted butter, melted; 3 TBSP Dijon Mustard; 1 1/2 TBSP Honey; 1/4 Cup Panko (Japaneese style bread crumbs); 1/4 cup pecans finely chopped; 5 tsp finely chopped fresh curly leaf
parsley; salt and pepper to taste. 4 salmon filets approx 6 oz ea. Lemon for garnish.
Preheat oven to 400oF. Combine melted butter, mustard & honey in a small bowl. Then in a separate bowl, combine bread crumbs, pecans & parsley. Line a sheet pan with parchment paper or use tin
foil if you must; Brush each piece of salmon with honey mustard mixture & then sprinkle each with pecan mixture. I use up all of both mixtures – the more the tastier. Bake uncovered in preheated
oven for 14-20 min or until fish is flakey. MMMMMMMmmmmm!
8. Flank Steak
If you like a little bit of spicy….then you’ll like this rub for flank steak…..
2 TBSP minced garlic; 2 TBSP ground cumin; 1 TBSP ground cayenne powder; 1 TBSP ground corriander; 1/2 tsp ground cloves; 1/2 tsp ground red pepper flakes; 1 TBSP salt & a 1 1/2 lb flank steak.
Mix spices, garlic & salt together & rub generously over meat. You can grill the meat immediatley or let it sit for a few hours – I like to let it sit for a few hours to overnight – to me every-
thing tastes better marinated. If you decide to let it sit, I place it in a shallow glass dish with a little Tamari Sauce shaken on top of the meat and in the bottom of the dish….do not drench!
Grill the flank steak over medium fire 8-10 min each side – I like everything more rare so we are more on the 7 min/side. Let it sit for 5 minutes before slicing. Slice perpindicular to the grain
of the meat. Serve with your favorite grain or starch & a veggie.
9. Since we order most of our beef/pork/lamb from http://www.grasslandbeef.com/, we always have meat around – I’ll just take a couple of steaks out of the freezer a day or two before I am going to use it &
stick it in the fridge; Scott grills it when he gets home; I either bake some sweet potatoes; purple potatoes; & steam some calliflower or broccoli or again green salad.
Going out – Open Sesame is one of our favorites for you locals – we take out alot – pretty healthy. Enriques Mexican; Taco Surf Fajitas; There is a new Smokehouse in Seal Beach – meat is just smoked,
not slathered in sauce – you add your own. The pork & the ribs were excellent. On Main a few up from Taco Surf. CPK has pretty good salads & WO salad bar is fabulous!
As you may have noticed, most of our meals include MEAT – that is because that is the staple of our little guy’s diet….always has to have some kind of meat. That is the main part of our repetoire!
Bon Appetit!
May 29, 2007 at 2:18 pm. Permalink.
Sandy Dysart replied:
Impossible Chile Cheese Pie ( a brunch casserole)
Each casserole serves 8-10
2 cans chopped green chili’s ( drained)
4 cups shredded jack and cheddar cheese ( or the mexican mixture available in stores)
4 cups milk (low fat is fine)
2 cups light buttermilk baking mix like Bisquick, or regular if you prefer
8 eggs
Spray a 9X 13 pan with non stick spray. Spread chilies and cheese evenly in pan. Beat milk, eggs and baking mix together until smooth. Pour evenly over cheese. Bake at $425 for 30 to 35 minutes. Check with knife till it comes out clean.
You may reheat at 350 degrees for 20 to 30 minutes
serve in squares with salsa and guacamole and sour cream
October 4, 2008 at 3:50 pm. Permalink.
Lisa Rines replied:
Moroccan Couscous-Stuffed Chicken Breasts
SERVES: 4
INGREDIENTS
3 tablespoons olive oil
1 cinnamon stick, broken in half
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/3 cup couscous
1/2 cup boiling chicken stock or canned low-sodium broth
8 small dried apricot halves, coarsely chopped
1/2 cup pine nuts, toasted
1 tablespoon chopped parsley
Salt and freshly ground pepper
4 boneless chicken breast halves with skin, pounded to an even thickness
1 tablespoon harissa (optional)
DIRECTIONS
Preheat the oven to 375°. Heat 1 tablespoon of the olive oil in a small saucepan. Add the cinnamon stick, cumin and coriander and cook over moderate heat for 1 minute. Off the heat, add the couscous and boiling stock, cover and let stand for 5 minutes. Stir in the apricots, pine nuts and parsley. Season with salt and pepper. Let cool to room temperature, then remove the cinnamon stick.
Using your fingers, loosen the chicken breast skin. Stuff the couscous under the skin, pressing it into an even layer.
In a small bowl, mix the harissa with 1 tablespoon of the olive oil. Brush the chicken skin with the harissa oil and season with salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet. Add the chicken, skin side down, and cook over moderately high heat until browned, about 4 minutes. Turn the chicken. Transfer the skillet to the oven and roast the chicken for about 10 minutes, or until white throughout. Serve at once.
October 4, 2008 at 3:50 pm. Permalink.
Jenny Suter replied:
It has been a long time. How is Tate? I will be at the party for a bit tomorrow night. It will be fun to see you.
I found that recipe. I should make those again, too. They are soooo good!
Here is the Zucchini muffin recipe since it was such a hit. I didn’t use pine nuts and Miranda made the frosting yesterday, but here is the frosting recipe the muffins came with.
Zucchini muffins
Makes about 12-14 muffins
1 1/2 cups shredded zucchini
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup ground almonds
1 egg
2/3 cup sugar
2/3 cup heavy cream
1/3 cup vegetable oil
1/2 cup pine nuts (optional)
Cream cheese frosting
1 cup powdered sugar
4 ounces cream cheese, softened
1 egg white, slightly beaten
Pinch of salt
1 teaspoon vanilla extract
1/2 cup pine nuts for decoration
1. Preheat oven to 350 F
2. In a large bowl, mix together zucchini, flour, baking powder, salt, and ground almonds.
3. In another bowl, mix together the egg, sugar, cream, oil, and pine nuts (optional).
Pour this batter into the first one and blend well with a wisk or wooden spoon.
4. Fill cupcake papers about 2/3 full and cook for 20-25 minutes or until a tester inserted
into the center comes out clean. Remove from oven and cool.
5. Beat all the frosting ingredients together until light and of good spreading consistency.
Frost the cooled muffins and sprinkle a few pine nuts over each cupcake before serving.
Alternatively, dust the cooled cupcakes with powdered sugar.
Jenny
October 4, 2008 at 3:52 pm. Permalink.
thezooms replied:
SWEET POTATOES PIE
Preheat oven to 325o
4 cups hot mashed sweet potatoes ( bake for approx 1 hr @ 400 or
until soft)
1/3 cup Butter + 2 Tbs Butter ( I leave the 1/3 cup out of the sweet
potato part and only use the butter in the topping mix – I also used
Raw butter)
2 Tablespoons granulated sugar ( I leave this out)
2 Eggs, beaten ( you can use egg substitute, but since it is baked @
such a hi temp, the egg enzymes don’t seem to bother IM)
1/2 cup Milk ( I use Raw, even though it’s heated)
1/3 cup chopped Pecans
1/3 cup flaked coconut (I use shredded, unsweetened)
1/3 cup brown sugar, packed
2 Tablespoons Flour ( I use a gluten free blend )
Mix the sweet potatoes, 1/3 cup butter, and granulated sugar ( if you
decide to use these 2 ingredients). Beat the eggs and milk
together……..Pour into sweet potato mixture. After all blended,
pour the mixture into a greased 1 1/2 to 2 quart casserole dish.
Combine the pecans, coconut, brown sugar, and flour. Stir in two
Tablespoons melted butter. Sprinkle the mixture over the sweet
potatoes. Bake @ 325 degrees for one hour.
November 25, 2008 at 12:07 pm. Permalink.