Thursday, December 30, 2010
Wednesday, December 8, 2010
Friday, July 30, 2010
16 oz fresh or frozen spinach (if using frozen, please drain excess liquid prior to using.)
1/3 ricotta or cottage cheese
2 egg yolks (increase if mix is too runny)
pinch of garlic and basil
Combine all ingredients and spoon into a lightly oiled (we always use olive oil.) baking dish or muffin tray. I’m going to use a tiny muffin tray. It will be a great bite snack/finger food for the kids.
Bake at 375 F for 15 minutes or until golden and springy to the touch.
You may wish to insert a toothpick and then withdraw it to check that the insides are
Cheesy Beef Meatballs
Canned Diced tomatoes
Shredded Cheddar Cheese
Egg Yolk (1-2)
Breadcrumbs if needed
Saute Onion and carrots in butter. Heat tomatoes though. Puree sauted onions/carrots and tomatoes. Mix beef, cooled puree, yolks, and cheese together. Use small scoop and place on baking sheet. Bake 350F for 20 min.
Chicken Vegetable Pasta
Chop vegetables very small and sauté in butter until very soft, in butter. Cook Chicken/Turkey with Garlic and Basil. Cook Pastina of choice with NO SALT in the water. Combine all ingredients.
Monday, July 12, 2010
A great healthy, protein packed creamed spinach!
Tofu Creamed Spinach
1 tablespoon butter
1 tablespoon olive oil
1 small onion, minced
4 cloves garlic, minced
1 packaged frozen spinach chopped
1 (12 ounce) package silken tofu
1/2 (4oz) cream cheese – into chunks
salt and pepper to taste
Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently. Melt cheese.
Stir in tofu, nutmeg, salt, and pepper into spinach. Cook until warmed through.
Adjust seasonings, if desired, and serve.
Sunday, July 11, 2010
Monday, June 28, 2010
I modified a recipe for the kids!
- 2 chopped apple
- 1/4 cup shredded Cheddar cheese
- 1 tablespoon Italian-style dried bread crumbs
- 1 tablespoon butter
- 1/4 cup water
- 1 tablespoon chopped fresh parsley, for garnish
- In food processor chop apples and set aside
- In food processor chop cheese
- In food processor chop chicken (already cooked), butter, parsley and water
- Combine all in big bowl
- spoon into icecube trays and freeze.
Saturday, June 26, 2010
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--frozen/fresh fruit for flavoring
--thick bath towel
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 6 quart crockpot.
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine. ---I also add 1/2 cup of powdered dry milk to "thinken" the yogourt! Or you can use 1 packet of unflavored gelatin
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
You can achieve a Greek-style yogurt by lining a colander with a coffee liner and letting the liquid drip out of the left over plain yogurt. It comes out this as sour cream!
More information can be found: http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html
One 6-pack of yo-baby is $6.50 (24 ounces)
One gallon of almost totally organic milk is $3.00 (128 ounces)One gallon of yobaby would be $34.67 or 10 times what it cost you to make it, more or less.
Friday, June 25, 2010
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
sour cream, salsa, sliced avocado (optional)
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats.
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large eggs
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
1/4 teaspoon paprika
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.
My kids are fantastic eaters...here are a few of the dishes they have had.
Chicken with Leek, carrot and peas
2lb chicken thighs with bone
6-8 already purade carrot cubes
5 already purade greenbean (I didn't feel like making peas since i already had the greenbeans made)
and about 2/3 cup of diced leaks (white part only)
Pasta with Butternut Squash and Tomatoes
1 small butternut squash (8 ounces chopped) (so easy to roast - cut in half, place cut side down with a little bit of water on bottom of pan, bake 45-60 min @350)
1 1/2 Tbl tiny star pasta
1 Tbl unsalted butter (this sounds huge!! I will be cutting this back)
2 medium tomatoes (8oz) peeled, seeded and chopped (I will be using diced canned and then rinse through a strainer)
1/4 c graded cheddar cheese
2 Tbs milk
Chicken with Zucchini/Yellow Squash and Basil
I think you can figure that one out... :)
Today they will be having Sweet Potato Fries!!
I have sliced 3 Sweet Potatoes
In a zip lock back mix:
Bake at 350F for 30 minutes!
Sunday, April 25, 2010
Monday - Cranberry Pork Chops
Tuesday - Bucatini in Summery Pork Ragu
Thursday - Enchilada Verde
Cranberry Pork Chops
1/3 cup dried cranberries
2 T orange marmalade
1/8 tsp ground cloves
2 T honey
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish
In a bowl, mix cranberries, marmalade, and cloves. Place the mixture either inside a butterflied porkchop or on top.
Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
Bucatini in Summery Pork Ragu
1 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 large yellow onion, minced
(I usually cut the onion in half and then in half again (2 quarters) then I use the side slots of a box grater to make thin slices of onion quickly and they are thin enough that they dissolve in the sauce as it cooks)
16 basil leaves (slice them into ribbons) or dried basil ~ 1 tsp
1 pound ground pork
3/4 cup dry white wine (or red, what ever is in the fridge)
1 14oz can of plum tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (any kind of pasta – great with linguini/Fettuccini to penne too)
Heat 1 tablespoon of the olive oil in a deep 10-inch sauté pan over medium-high heat. Add the garlic, onion, and basil and cook 5 minutes.
Add the pork and cook until lightly browned all over, stirring often, about 10 minutes; this step is important--if you rush and the pork is not sufficiently browned, the ragu will taste weak. Add the wine and then, after 5 minutes, the tomatoes, 1/2 teaspoon of the salt, and the pepper. Cover and cook over medium-low heat for 1 to 1 1/2 hours, or until the pork is tender You may need to add a bit of water if it evaporates in order to prevent scorching.
Bring 5 quarts of water to a boil. Add the pasta and salt to the water, and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
If the sauce is too thick add some of the reserved pasta cooking water. Add to pasta, sprinkle with the cheese, and serve hot. Serves 4
Enchiladas de Pollo-
3 cups water
1/4 teaspoon salt
8 black peppercorns
1 onion, quartered
1 bay leaf
1 pound skinless chicken breast halves
--- or 1 rotisserie chicken
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1/2 cup chopped onion
2 can salsa verde
8 (6-inch) corn tortillas
To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; rough chop in food processor. Reserve broth for another use.
Preheat oven to 375°.
Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
To prepare tortillas, microwave a couple at a time in a damp cloth until soft. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.