Mamma's Cooking

Soups, Stromboli and Shredded beef

2012-01-26T12:44:00.000-08:00

In an effort to continue moving forward, I am trying to continue my menu planning each week. Earlier this week I went to a lecture at the local library on menu planning. It was very informative. The librarian giving the talk is a home organizer and amateur cook on the side. Her home organizing company is called, tidylogic. She gave me some great ideas. The first, I had not thought of before. Start with organizing your recipes into one or 2 locations by type (and time, ingredients, etc as detailed as you have time for). This way when you sit down to plan your meals for the week, you can just write in recipes you want and then you have the recipes easily at your fingertips to find the ingredients to add to your shopping list. This way you also do not get stuck in the rut of make the same meals every week like I do sometimes!

There are many different programs out there either online, Iphone/Ipad apps, or through software you can purchase. Having tried a couple of them, I have realized that you just need to find one that works for you and can be customized. If it doesn't work for you, then you are not going to use it for the long haul.

Doing this recipe organization (or starting to) has reminded me of recipes that I have had for a long time and have never made. My basic menu plan for each week is:

Monday
Breakfast - cereal and yogurt
Lunch - sandwiches and fruit
Dinner: leftovers
Snacks: chocolate zucchini bread, apple sauce, crackers with peanut butter, cheese stick

Tuesday
B: eggs and fruit
L: quesadillas and fruit
D: Pasta/Rice (this is where you would insert your favorite pasta recipe)
S: yogurt, fruit, whole wheat gold fish with craisins

Wednesday
B: toast and fruit
L: sandwiches and fruit
D: Tex-Mex night (this is where you would insert your favorite enchiladas, chili, quesadilla recipes)
S: wholewheat banana muffins, apple sauce, crackers with peanut butter, cheese stick

Thursday
B: oatmeal with fruit
L: sandwiches and fruit or leftovers
D: Baked potatoes/sweet potatoes with soup (slow cooker day)
S: yogurt, fruit, whole wheat gold fish with craisins

Friday
B: cereal and yogurt
L: chicken nuggets/fish sticks with sweet potato fries or peas
D: Pizza
S: apple sauce, crackers with peanut butter, cheese stick

Saturday
B: Eggs and fruit
L: leftovers/soup
D: Pasta/Rice
S: yogurt, fruit, whole wheat gold fish with craisins

Sunday
B: wholewheat pancakes with fruit
L: leftovers
D: Roast (slow cooker day)
S: apple sauce, crackers with peanut butter, cheese stick

Using this plan, I plug in recipes based on what I have already on hand and what is on sale at the grocery store. For example, shrimp is on sale one week so I will make my pasta or rice dish on Tuesday with shrimp.

Last week I made a corn chowder for soup night, Stromboli for pizza night and a shredded beef with sweet potatoes, onions and brown rice for Roast/Slow cooker night.

The corn chowder was the same recipe as I made lobster chowder before, just minus the lobster pieces :)

The Stromboli was inspired by an episode of the Chew last week when Michael Symon made a pizza roll. I used Trader Joe's garlic and herb dough with jarred tomato sauce, shredded mozzarella and turkey pepperoni. Tim, Paul and I liked it, but Neil did not (he's not eating much of anything these days!) and Karina told me that next week we have to make a flat pizza because she doesn't like the roll :) This picture is not of the finished product. After I cut into it I saw the dough was still raw inside so I had to put it back in the oven. It definitely takes longer to cook this way.

For the shredded beef with sweet potatoes, onions and brown rice I put a London Broil steak frozen in the slow cooker with a can of healthy choice cream of chicken soup, couple of cups of water, Worcestershire sauce, a little vinegar and Trader Joe's Everyday Seasoning. I diced the sweet potatoes and onions and sauteed until mostly cooked then added a little water and closed the lid to let the steam finish cooking the sweet potatoes on low. I seasoned them with salt, pepper and Trader Joe's Everyday Seasoning. I made the brown rice in the rice cooker with chicken stock. When the steak was read, I took it out to rest and then poured the liquid through a strainer and reduced it. To make a good gravy, I added a little brown sugar and a bay leaf along with the water and cornstarch for thickening.

I use the leftover sweet potatoes to add to grilled cheese sandwiches and quesadillas. Here is a good quesadilla recipe I found for black bean and sweet potato quesadillas. I used the leftover gravy to flavor the stock for lentil soup along with turkey bacon, onion and carrot. My husband also brought leftovers for lunch for a couple of days.

Today, Thursday is soup night, so I am making my old standby, Butternut Squash Soup. The only difference is I added a little ginger to it and when it came time to put the stock in I moved everything to a slow cooker to cook all afternoon and stay safe and warm while I go pick up Karina at school.

More leftover ideas and some comfort food for those cold snowy nights

2012-01-19T12:10:00.000-08:00

I feel like I'm finally getting a hang of using up all my leftovers and not just as the same dish it was, but transformed so my family doesn't get bored. There are a couple of dishes that are great for transforming meats, veggies, like quesadillas or chili or a baked pasta dish. Here are a couple of things I have made recently.

Eggplant Rolotini with Orzo

Olive oil

1 small onion diced

1 small/medium eggplant sliced thin to make rolls, andextra pieces chopped

1 28oz can of tomatoes (diced or crushed. Substitute 3-4medium tomatoes in the summer)

Oregano

Thyme

Salt

Pepper

Garlic powder (can use fresh garlic, 1-2 cloves minceddepending on how garlicky you like it)

1-1/2 cups Fresh ricotta

1 egg

12 ounces orzo

4 cups of stock (veggie or chicken) or water

Sauté onion and garlic in olive oil until translucent. Addchopped pieces of eggplant and more olive oil if needed. Sprinkle salt, pepper,oregano and thyme onto eggplant and onion mixture. Cook for a couple ofminutes, then add in tomatoes. While that is cooking, take ricotta cheese andegg and mix together with a little pepper, garlic powder and salt. Take mixtureand spread across top of long, thin piece of eggplant and roll up. Take thesauce off of the heat and place roll up in the sauce. Repeat. Drizzle eggplant roll ups with a little oliveoil, salt and pepper. Cover and place in 350 degree oven for about 40 minutes.

Make orzo according to package. Serve with eggplant andsauce.

I made this recently for a cooking club and we had to bring something that started with the same letter as your last name. Very fun!

Leftovers: Added the orzo and some of the diced cooked eggplant in with a white pork chili (see below)

Barley risotto, Roasted Butternut Squash and Balsamic Garlic Pork Tenderloin
(a recipe for when you have lots of time to cook. If you don't, make some baked potatoes or even sweet potatoes instead of the risotto)

2-3 lb pork tenderloin (you could also use beef or boneless chicken or turkey breast)
1/4 cup balsamic vinegar
1/4 cup apple juice
1/8 cup Worcestershire sauce
1/8 cup soy sauce
3-4 sprigs of thyme
1 medium sized onion, diced
3 garlic cloves, minced salt
lemon pepper
1 medium butternut squash, peeled and cubed
olive oil
2 cups pearl barley
8-10 cups broth (veggie, chicken or beef or even water or a mixture), heated
parmesan

Turn crockpot onto low. Pour in balsamic, apple juice, Worcestershire sauce, soy sauce, thyme, 1/2 of the onion and 2 of the garlic cloves. Mix the sauce and taste. If too acidic for your taste, add more apple juice. If you want it to have a little more of a savory bite add more Worcestershire sauce. Dry the pork and rub it with salt and lemon pepper and then place it in the sauce in the crockpot. It should cover it about 3/4 or so the way up the pork. Close and let cook 6-8 hours on low. When it reads 170-180 degrees on a meat thermometer, the pork is done. Take it out to rest. If you want gravy, add the cooking liquid to a large saucepan and bring to a boil to reduce by about 1/2. Then strain. I use a spoon that is a large strainer since its easier than pouring it out and then back in the pan. Taste. I usually add a little more apple juice, a Tbsp of brown sugar and some black pepper. Lastly add a cornstarch mixture (2 Tbsp cornstarch to 1/2 cup water) and whisk until thick.

Spread the squash out on a sheet pan and toss with olive oil, salt and lemon pepper. Roast in oven at 375 degrees for about 30-45 minutes.

In a medium sized sauce pan on medium high heat, put enough olive oil to cover the bottom. Add remainder of onion and garlic. Cook until onions are translucent. Add barley and cook while stirring for 2-3 minutes. Add about 1 cup of the broth and stir until absorbed. Keep adding a ladle or 2 of broth at a time until absorbed and the barley is the consistency that you like to eat it. This can take about 45 minutes. Finish with a handful of parmesan.

Leftovers: I used the pork and barley, along with the eggplant and some orzo from another meal to add to 1 can of cream of mushroom soup, 1 diced zucchini, 1/2 jalepeno (seeded and taken out before eating), cumin and chili powder to make chili. I put everything in the crockpot and cooked on low for 2-3 hours. I used the butternut squash in a quesadilla with cheddar. The kids loved it! Well, 2 out of 3 did at least :)

Another good idea for leftovers is to make an Asian noodle dish. For some reason, my 4 year old has decided she LOVES Asian food, so I'm trying to make it more. The other day for a quick week night meal, I took some shredded turkey out of the freezer (from the holidays) and made a turkey, broccoli and edamame noodle dish with whole wheat spaghetti noodles.

Cook the noodles as directed on package. Put a little bit of vegetable oil in a large sauce pan or a wok if you have one, on medium high heat. Add 1/2 onion sliced thinly and 1 clove of garlic, minced. Cook until onions are translucent. Add turkey and cook until heated through. Throw in a handful of frozen broccoli and a handful of frozen edamame (shelled). Then add sauce. I made a sauce with leftover pineapple juice I had in the fridge, with terriyaki sauce, soy sauce, a little brown sugar and a drop of sesame oil. It was so good! Let cook for 5-10 minutes on medium. Add a little cornstarch if you want the sauce thicker. Add noddles to pan, mix and serve!

Not too late for new years resolutions

2012-01-01T17:05:00.000-08:00

To make resolutions or not? 2011 was a year of transition for me and my family. Instead of making specific resolutions this year, I am just pledging to make 2012 a year of moving forward. This pledge will include resolution type things like work out more, go to the dentist when I'm supposed to, cook healthier food, cut our grocery costs and more, but as those smaller things may change, the overall pledge will stay the same. I believe this time next year I will feel better about keeping my pledge and not worry about all the smaller individual resolutions I did or did not do.

Now on to food...My first step toward moving forward in 2012 is to use leftovers more efficiently and effectively.

I started my last week of the year cooking large meals, so that I could spend this weekend not cooking but rather spending more time with my family :)

Balsamic Mustard Chicken thighs with roasted butternut squash and risotto-like-rice
1 medium butternut squash, peeled and cubed
olive oil
salt
pepper
Trader Joe's Everyday spice blend (or coriander and a pinch of red pepper flake)3-5 lbs skinless chicken thighs (I often buy them with the skin on because its cheaper and then take it off myself)
Leftover mustard balsamic dipping sauce from my pigs in a blanket Christmas eve (Thanks Lauren for the idea!) (Made with spicy brown mustard, balsamic vinegar and honey mixed together)
1 Tbsp butter
1/2 of a medium onion diced
1/2 cup aborrio rice
3-4 cups chicken broth or veggie broth

Toss the squash with olive oil and spices and put on a baking sheet in the oven at 375 degrees. Coat the chicken with the balsamic mustard sauce and place in a baking dish in the oven at 375. Cook both about 45 minutes. Ovens vary so check to make sure its cooking evenly and not burning at about 30 minutes. Check the chicken with a meat thermometer to 165-175.

To make the risotto-like-rice, add butter and onion to your rice cooker and stir until onions are translucent. Add rice and cook while stirring for a couple of minutes. Add 3 cups of broth and start the machine. Once it is done, add more broth and mix it in if you want it creamier.You can also add in some Parmesan at the end if you like.

I used the leftover chicken and risotto to make white chicken chili. To a crock pot added a can of cream of chicken soup, half of a jalapeno (seeded), cumin, coriander, 1 small onion diced, 1 can of white beans, leftover chicken cubed and about 1 cup of the risotto. Cook on low for 2- 3 hours. Delicious! My 9 year old nephew couldn't get enough of it!

Roasted turkey with sweet potato mashed potatoes and stuffing

I cooked the turkey whole, stuffing it with lime and tangelo wedges, onions and garlic. I melted butter with some thyme, lime juice, lime zest, tangelo juice, tangelo zest and rubbed that all over the turkey. While that was cooking I peeled and diced 3 sweet potatoes and boiled them in water with thyme and garlic until soft. Once they were fork tender, I drained them and mashed them with a little butter, milk and cream cheese. I added some garlic powder, salt and pepper. For stuffing I used Stove top savory herb :) and I used the cranberry sauce in the can.

I used the leftovers to make turkey stock, pesto pasta with turkey and butternut squash, turkey sandwiches and more.

My next step is to cut our grocery costs, starting with more couponing. I bought the Sunday paper the other day to get the 4 coupon inserts. I was shocked at the register when they said it was $3.50! Last time I bought a Sunday paper it was $1.50. Next time I am going to buy the local Lowell paper, I think it also has the inserts and is still only $1.50. I went to a lecture at the local library by Jamie Chase, the Lazy Couponer. It was great! Using her tips, I saved almost 30% on my next grocery trip. I only bought what I needed, no stockpiling or hours upon hours of clipping coupons.

(Belated) Happy New Year to all of you!

Happy New Year!

2011-12-29T12:50:00.000-08:00

Are the holidays over yet? Just kidding. I love Christmas and New Years, but with two sick 18 month olds (who gave me their cold!) it has not been the relaxing Norman Rockwell like week I was hoping for :) But really, when is it?

Due to my cold, the boys colds and general holiday stresses, no new blog this week. Here is a link to my recipes from last year's New Year's Eve dinner. I made the potato leek soup on Christmas eve for our family night of appetizers. Today I am roasting a turkey (they were only 49 cents a pound at the grocery store!) for tonight along with some sweet potatoes, stuffing and cranberry sauce, which will give us some great leftovers, so that we can just relax this weekend! Yesterday I made roasted chicken with the leftover dipping sauce from the pigs in a blanket I made on Christmas eve (brown mustard, honey, balsamic vinegar). More later when I come out of my cold haze and reappear all healthy in the new year :)

Happy 2012 everyone! May it be a great year for us all!

Last minute holiday prep!

2011-12-22T17:44:00.000-08:00

I am keeping myself occupied with laundry, preparing presents for pre school teachers and others, laundry, last minute shopping, laundry, seeing old friends, laundry and doctors appointments. I'm being way more domesticated this year than usual. Karina and I have made Christmas cookies, fudge and pretzel chocolate bites, I actually got holiday cards out this year and I hosted a Christmas party for my brother, niece and nephew full of South African food my mom used to make!

We started the Christmas party off with something simple (this part is not traditional). I put out cream cheese shaped like a christmas tree with a little Trader Joe's sweet chili sauce poured on top and served with crackers. So good and so easy!! It was based on this idea from Betty Crocker.

Then I put out a bowl of grapes. Easy, easy appetizers!

Next I made bobotie, a traditional South African meat dish. I make it with coriander, curry, chutney, ground beef and an egg and milk mixture. I'm still figuring out amounts for my recipe, so I will let you know. But here is a close enough version (and some interesting info!). I served it with some chutney and brown rice. Alongside we had a salad of shredded carrots with pineapple chunks. To make the salad, I just shredded about 1/2 a bag of small carrots in my food processor and poured in a can of pineapple chunks, juice and all. Mix and serve!

Lastly for dessert I made something my mom used to always make. I don't know if its technically South African, but my mom is South African and she made it all the time :)

Andes Mint Caramel Delight

Ingredients:
1 can of sweetened condensed milk, caramelized (I poured it into a pie plate, covered with foil and put in a roasting pan with water about 3/4 way up the pan and cooked at 425 for 2 hours)

1 container Cool Whip
1 package of any type of plain cookie you like. (Traditionally my mom would make it with Marie Tea biscuits or tennis cookies but you can use British digestives or even lady fingers. Just don't make itwith a cookie that is too sweet since the rest of the dessert is already sweet)
1 package of Andes Mint Candies, chopped

Directions:

Frost a cookie with the caramelized condensed milk and place it in a casserole dish. Keep doing that with the cookies until the bottom is covered. Then top with 1/2 of the cool whip, spreading it out to cover the cookies with caramel. Sprinkle half of the chopped Andes candies over the cool whip. Repeat. Put in the fridge to chill until ready to serve.

This was one of the most stress free dinners I've made in a long time and it was comforting, nostalgic and shared with family on top of that! We enjoyed our Christmas crackers too! Only the adults really liked the hats for some reason :) The kids just wanted the toys inside.

Now I am planning for our Christmas Eve dinner of appetizers and some scalloped potatoes that I'm bringing for Christmas dinner!

Here are some ideas of what to do with your holiday leftovers.

Getting ready for the holidays

2011-12-14T19:39:00.000-08:00

How it already got to be December 14th, I have no idea!!! This month is passing by way too fast! Holiday parties are in full swing, presents are being bought (and made!) and planning for special holiday dinners is well underway.

Cooking dinner during all of our busy lives is challenging as it is but add in all the holiday pressures (and good times!) and it becomes next to impossible! I have been relying on my crock pot to help have a warm and delicious dinner ready after all the running around all day. Thanks to winning a giveaway on one of my favorite blogs, A Year of Slow Cooking, I now have a new fancy slow cooker! I love my 10 year old crock pot and will continue to use it from time to time, but I love this new one! It is a 6 quart oval shaped one from Hamilton Beach. You can set the temperature, it has a warming function and the lid clasps shut. Now I don't have to tape the lid shut, like I did on my old one when taking it somewhere :)

Last week I made a pork roast with butternut squash and parsnips.I put a 3lb pork roast in the crock pot with 2 parsnips (large chunks) and 1 medium butternut squash (large chunks). The pork roast was rubbed with flour, coriander, chili powder, salt and pepper and placed on top of the veggies. I topped the pork with a sliced apple and one medium onion sliced. For the liquid I used about 2 cups beef broth with a little balsamic vinegar. Cooked on low for about 8 hours. It was melt in your mouth delicious!

I also made a vegetarian chili and french onion soup. My crock pot has been busy. For the chili I just added a can of tomato soup, can of tomato paste, 1 medium onion (diced), garlic, chili powder, cumin, can of corn and a can of black beans. Cook on low until heated through. Sometimes I add a little apple cider vinegar too and leftover chicken, beef or pork once its heated. This only takes 2-3 hours, so its perfect to put in during the kids afternoon nap or while they are occupied with an afternoon snack, and then its ready in time for dinner!

Monday I made my Coconut Curry Sweet Potato soup. I made it for a recipe exchange party, which ended up being dinner for me and Andrea. Andrea if you're reading this, thank you! I had fun! The chicken and quinoa was delicious!

Today I made apricot bbq chicken. This was roughly based on this from a Year of Slow Cooking, but crossed with the sauce I make for meatball appetizers. I added in about a 1/4 of a jar of apricot jam, some bbq sauce, couple splashes of Worcestershire sauce and white balsamic vinegar. Add 1 medium diced onion, clove of garlic and 1/4 cup of brown sugar.

The chili and the chicken I've made in the last week have really helped to clear out my pantry and fridge a little. Always nice to do before the holidays to make room for the the holiday food!

Outside of my crockpot, I made a baked cheeseburger ziti. I have been craving baked ziti. Maybe it is because we have been watching the first season of the Sopranos. This recipe is amazing! Try it!

I am making some gifts for our maintenance men, neighbors and others. I have found some great ideas on Pinterest. I'm only making one this year (that I also made at Thanksgiving), but have "pinned" others for the future.

These are the treats I'm making:

Pretzel Hugs

Easy Fudge

Sugar Cookies (I buy the premade dough and frosting. Its enough work to get a 4 year old to press the cookie cutters in and stay focused!)

Homemade Salsa: 1 large can of whole or diced tomatoes, 1 jalapeno (take out seeds and chopped), about 1/2 a red onion roughly chopped, cilantro (to your taste - I usually grab a handful), salt, pepper, about a clove of garlic, minced.Put ingredients into a blender or food processor. Mix until it is the consistency you want. Less if you like it chunky and more if you want it smooth.

Good luck staying sane during the holidays and if you have a question while you are getting ready, feel free to ask Mamma!

Lessons learned from Thanksgiving and cooking in the aftermath

2011-11-27T17:39:00.001-08:00

Thanksgiving was wonderful! So much food and good times with family! I gave my brother a tray full of food but still had lots of turkey, lobster, mashed potatoes, stuffing, squash and cranberry sauce leftover. Everything turned out mostly like I wanted it to, except the gravy! I put too much vinegar in my brining liquid (I also noticed that I typed the wrong amount on my blog about Thanksgiving! It is now corrected.) The turkey tasted great, but the gravy did not, especially when I added the liquid and veggies from the oven bag I roasted the turkey breasts in. The lemons made it in and really added a bitter taste. So lesson learned is DO NOT put already roasted lemons in the gravy to reduce. To fix this I added some brown sugar and apple cider vinegar and extra stock to take away the bitterness. It was a long day prepping, which it always seems to be no matter how simple I try to make it, but it was fun. The kitchen is my happy place!

Prepping for mashed potatoes and roasting squash and sweet potatoes.

Turkey breasts ready to go in the oven!


Appetizers: meats, cheese ball with crackers, grapes, veggies and homemade white bean hummus. The hummus didn't quite come out how I wanted, so I'll post a recipe when I try it again. I tried to substitute sesame oil and peanut butter for tahini (because I forgot to buy it) and the flavor wasn't quite right.

The table ready for food!

The lobster is ready too!

Plate of many of my favorite things!!

Rolls turned out to be the pita bread I attempted to make the day before. The came out more like rolls than like pita. I used the Grands Biscuits I bought then for a yummy appetizer recipe below. Win win!

Dessert :) Store bought pumpkin pie (delicious!), my favorite Carvel ice cream cake with a turkey on it and pretzel - Hershey's hugs bites (find here).

Leftover sandwich, yum!

I used the left over roasted squash and sweet potatoes and spinach from the salad to make these little quesadillas. Mix veggies with a cream cheese, shredded cheese, cumin and chili powder. Roll up in a tortilla and cook at 375 for about 5-10 minutes until cheese is gooey! So good and my kids loved it!

Lobster corn chowder was a fun way to use the rest of the lobsters and mashed potatoes. Sauteed 1 medium diced onion in a little olive oil until translucent. Then added mashed potatoes. Once I stirred that around a couple of times, I stirred in chicken stock until it was the consistency I wanted for the soup. Then I added a can of corn. After that, I broke down the rest of the lobsters (saved the shells to make stock) cut the meat into bite size pieces and threw it in the pot. Stirred, tasted for seasoning and added some thyme. Served with grilled cheese. Everyone except my 4 year old loved it! She is going through a non soup phase.

Last meal I made with the leftovers was from one of the Food Network specials I saw just before Thanksgiving. We had an old friend over for dinner and I made these. They were a hit. The only changes I made was to use shredded carrots instead of cucumbers, since I didn't have any cucumbers and I added some fresh ginger to the cranberry hoisin sauce.

Now that Thanksgiving is over and the leftovers are gone, I am struggling with the energy to cook and be creative. We've been eating homemade pizza, pasta and quesadillas. Last night I finally got some energy from somewhere to cook and made pork chops, polenta and peas. Tonight may be another pasta night.

Pre and Post Thanksgiving ideas (with a potluck recipe thrown in)

2011-11-22T07:45:00.001-08:00

Clearing out your fridge and freezer to make room for all the Thanksgiving goodies while saving your cooking energy for the big day can be challenging, but is doable. You will be happy that you have room in your freezer for some of the Thanksgiving foods that you don't feel like eating or cooking with any more.

On Sunday I made a potato and kale soup to use up some onions and potatoes that I didn't think would make it to Thursday and a 1/4 of a bag of frozen kale that I had left in the freezer.

Potato and Kale soup

3 Tbsp olive oil
2 small onions, diced (use whatever kind you have on hand or you could use leeks or shallots)
6-8 Russet potatoes, peeled and diced (use whatever kind you have on hand)

1- 2 teaspoons salt (add more to your taste)
1 Tbsp lemon pepper
2 Tbsp coriander
1 teaspoon garlic powder (you can use fresh, just add it a couple minutes after the onions)
6-8 cups of chicken stock (use veggie stock if you want to make this vegetarian)
2 handfuls of frozen kale (use a little more if using fresh kale)

Heat soup pot on medium high. Pour in olive oil. Add onions and cook until translucent. Add potatoes and more olive oil if it looks like things are sticking. Add salt, lemon pepper, coriander and garlic powder. Stir until potatoes and coated. Cook for about 10 minutes stirring occasionally. Add enough stock to cover the potatoes and reserve extra for later. Cook for about 15 -20 minutes or until you can easily smash a potato with a fork against the side. Stir in kale and cook for a couple of more minutes. Then puree using your favorite method. I use a handheld immersion blender and blend until potatoes are smooth. There will be pieces of kale throughout. If you use a blender or food processor, let the soup cool before pureeing.

TIP: This can also be done in a slow cooker by dumping everything but the kale in and cooking on low for 6-8 hours. Then add the kale and let it cook for about 20 minutes and then puree.

Keep it simple this week, make some pasta with jarred sauce or use baby food for extra veggies, do a make your own pizza night like we did last night or make some quesadillas.

Easy Flatbread pizzas

Flatbreads (store bought pizza dough or tortillas will work just a well)
jar of pasta or pizza sauce
shredded mozzarella (or whatever cheese you like)
Whatever toppings you have. Be creative! I used some leftover spaghetti squash (mix in with the cheese), leftover pesto and some sun dried tomatoes on mine. Husband had pineapple on his. Kids just had spaghetti squash.

Follow instructions on package as to how long to cook.

This is also the time of the year for potlucks at your kids school or at friends houses. Here is an easy pasta salad recipe (that does not have to be heated!!) that I recently brought to a family luncheon at my daughter's pre school.

Caprese and Roasted Squash Pasta Salad

2 boxes of tri colored rotini
1 pint of cherry tomatoes chopped in half
about 6 oz of fresh mozzarella diced
about 10 leaves of fresh basic cut in a chiffonade (fancy word for rolling them up together and slicing)
1 Acorn squash, peeled and cubed (you can use whatever fall/winter squash you like)
Salt
Lemon Pepper
White Balsamic vinegar
Olive oil
Grated parmesan (I used the stuff that comes in the green can and it was great! but use fresh if you have it)

Preheat oven to 375 degrees. Cook pasta according to the directions on the box. Drain and put in a large bowl that you would use to transport the pasta salad. While the water is boiling for the pasta, prepare the squash and place it on a sheet pan tossed with olive oil, salt and lemon pepper. Roast in oven for about 20- 25 minutes or until edges start to brown. Take out and let cool. Put tomatoes, mozzarella and basil in a small mixing bowl. In another bowl add 1 part olive oil to about 1/2 part vinegar (depending on how much vinegar flavor you like add more or less). Mix in salt, lemon pepper and grated parmesan to your taste. Add some of the vinaigrette to your tomato and mozzarella mixture and let sit. Add about 3/4 of vinaigrette to the hot pasta and mix. Cover both bowls and keep in fridge over night. Also cover vinaigrette and put in fridge. In the morning mix the tomatoes, mozzarella and basil with the pasta and taste. If needs more vinaigrette add more of the remaining until it tastes like you want it to.

Lastly today, here are some links for leftover ideas!

Scallion pancakes and crispy turkey from Sandra Lee. Here is the video. I'm definitely trying this one!
Turkey enchiladas
Other ideas

Pick up some of the groceries for these easy leftover meals when you do your thanksgiving shopping. That way you do not have to go back to the store!

Happy Thanksgiving everyone!

My Thanksgiving Menu

2011-11-17T09:46:00.001-08:00

Cooking creates some stress in people and that stress increaseseven more when it’s for a holiday and large numbers of people. Don’t let itstress you out! Take help from the store or take others up on their offer tobring a specific item, make what you can ahead of time and keep it simple ofthe day of!!

Here is my plan this year for Thanksgiving (recipes arebelow):

Roasted Turkey

Gravy

Cranberry Sauce

SteamedLobster

Stuffing

Sweet potatogratin or sweet potato soup.

MashedPotatoes

SpinachSalad with roasted butternut squash, goat cheese and raspberry vinaigrette

Dinner Rolls

Compoundbutter

Dessert

Beverages

I haven’teven thought about appetizers yet!!! Simple is best though because a big meal iscoming. I'll probably just put out a simple veggie tray withhummus, a cheese plate and salami, prosciutto plate.

Recipes:

Roasted Turkey

I cook my turkey inpieces. I know, I know, not traditional, but after listening to many chefsbeing interviewed on the Splendid Table (http://splendidtable.publicradio.org/)over the last few years, I have followed their lead and roast the white meat inthe oven while the dark meat, bones, and giblets braise on the stove. This is actually faster, only a couple ofhours for a 12-15 pound bird. If you want to brine the turkey go for it. I didlast year in water, salt, lemon, pepper and garlic over night. The morning ofThanksgiving, dry the breasts thoroughly. In a separate bowl mix butter, sage,rosemary, thyme , salt and lemon pepper. Take the butter and rub it all overthe breasts, including under the skin. Roast the breasts in an oven safe bag ontop of sliced lemons, chopped onions, carrots, garlic + whatever veggies youlike. Depending on the weight of yourturkey, about an hour and a half (I think that is how long the breasts from my12 pound bird took last year), until the right temperature. Check out the USDAsight on safe poultry handling for time and temperatures: http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp

The dark meat and the giblets I brown in 1 part butter, 1part olive oil in a very large sauce pan after rubbing with salt and lemonpepper. Then I add a chopped onion, clove of garlic and the braising liquid.The braising liquid is one part chicken stock, one part beef stock, 1/8 partwhite balsamic vinegar, thyme, rosemary and sage. Cover and braise on mediumfor 2-3 hours (depending on the size of your bird). Make sure liquid is about ¾ way up thebird.

The Chew is talking turkey today and here is a link their turkey recipes. Food network and many other cooking blogs have tons of recipes for turkey. If you get overwhelmed, stop searching! You will find a million different ways to make a turkey, so just read a couple of recipes and think about how you roast a chicken and keep it simple! Simple = delicious!

Gravy

When the dark meat is done, take it out and let it rest onthe platter under foil. Reduce thebraising liquid by ½. Take out the veggies. Taste the liquid and add water or stock if too strong or if you wantmore of a vinegar flavor add more vinegar. You can use wine instead of vinegar.It all depends on your own taste. To thicken the gravy put a tablespoon ofcornstarch in a mug and ladle some of the liquid into the mug and mix. Thenpour it into the pan and whisk. Repeat until desired thickness. Strain to getout any lumps. Finish by whisking in acouple pats of butter. TIP: I usually serve gravy in travel coffee mugs. Thatway it stays warm all through dinner.

Cranberry Sauce

Everyone has their own preference and I am one of those people who LOVE the cranberry sauce out of a can. So good! I usually have a can of cranberry sauce + a can of the whole berry one so that there is a variety for people. If someone asks what they can bring and homemade cranberry sauce is their thing, by all means, they can bring it.

Steamed Lobster

For the past few years while we lived in Seattle I haveserved salmon alongside the turkey to add a little Pacific Northwest flair tothe meal. Now that we are back in New England we were talking with my brotherabout what would be a good Boston flair to the meal. His idea was to bringalready steamed lobster. I’ll never say no to that!

Stuffing

This is where I take some help from the store. Maybe it isnostalgia, but I love Stove Top stuffing. I buy the savory herb blend. To makeit a little more my own, I brown up some mild Italian sausage and some choppedapples and add it to the stuffing after cooking it according to the directionson the box. Put it in a casserole dish covered to stay warm, putting it in theoven if you need to. If its drying out, add a little chicken/turkey or beefstock and cover to allow the steam to moisten the stuffing.

Sweet potato dish

I haven’t decided yet which I am going to make. I think I amgoing to go with a soup. Like this one I made a couple of weeks ago. It will belighter than a gratin. Although this gratin dish sounds amazing! - http://abcnews.go.com/GMA/recipe/michael-symons-sweet-potato-gratin-14954467It is from Michael Symon, who made it on The Chew.

Mashed potatoes

Peel and dice the potatoes (You don’t have to peel them ifyou don’t want to). Put them in a pot and pour enough milk over to cover thepotatoes. Add a little garlic powder, onion powder, salt and pepper and stir.Turn on heat to medium/medium high and watch to make sure milk doesn’t boilover. Simmer until potatoes are soft.Drain potatoes leaving a little milk in the pot. Add butter, couple oftablespoons of cream cheese, salt and pepper. Mash, taste and add more butter, milk,salt or pepper to your taste.

Spinach Salad with roasted butternut squash, goat cheeseand raspberry vinaigrette

Thanks Lauren for this! This is so good! First, peel and cube a fall/winter squash of your choice.Toss with olive oil, salt and pepper. I also add some Trader Joe’s Everydayseasoning, a coriander mix on a sheet pan. Roast for about 20-25 minutes at 375 degrees. While its roasting arrangefresh spinach leaves on a platter. When squash is browning around the edges,take out and place on top of spinach. Top with some crumbled goat cheese anddrizzle with a raspberry vinaigrette of your choice. Sooo good!

Here is another option for a squash salad from Sally, using items from your local farmer's market.

Dinner rolls

I also take some help from the store or local bakery with this one. Here is a tip from Our Best Bites to make store bought rolls a little fancier with some fresh herbs:

Compound Butter

This may sound fancy but is really simple and delicious! Itake a couple of sticks of butter and leave on counter to soften. Once soft,then mix it in a bowl with some lemon zest and fresh thyme (or whatever otherfresh herbs you have on hand). Either put it in a small shallow bowl andrefrigerate or make a log out of it and wrap in plastic wrap or wax paper andrefrigerate or (what I’m going to do this year) put in a shallow flat pan andrefrigerate. Once cooled and hardened then use cookie cutters to cut out littleshapes. I found some cute leaves, acorns, pumpkin ones that will look veryfancy, but without much work! I found the idea in an old Martha Stewartmagazine.

Dessert

I’m not really much of a baker, so when people are coming toThanksgiving at my place and ask what they can bring, I usually say dessert. I have made somethings in the past from Our Best Bites. This pumpkin crumble is amazing!!

Beverages

Wine – goodpinot noir or Riesling – whatever you like the best.

Beer – Haveon hand what you know your guests will like.

Butterscotchmartinis – My favorite fall drink! 1 part butterscotch schnapps, 1 part vodka,shake and serve.

Coffee/Tea

Milk

Apple cider

CranberryJuice

Apple Juice

TIP for the kids: Have a little project or puzzle handy for each kid (dollar store is agreat resource) to give them after dinner so they have something to keep themoccupied until dessert, especially if is raining. If not raining have one, twoor more adults play with them outside until dessert.

Stay with me...

2011-11-12T19:59:00.000-08:00

Making some changes to the blog design. Please be patient while we fix the kinks! Thanks! Let me know what you think!

Turkey time, a visit to a butcher shop and Italian Sausage Mac-n-cheese

2011-11-03T08:54:00.000-07:00

Thanksgiving is a couple of weeks away and I love to cookfor the holidays! I do not love spending more time in the kitchen than with myfamily (my kitchen right now is too small to have anyone but me and sometimesmy 4 year old in it!), so I try to keep it simple. The one area that I docomplicate the dinner a little bit is that after listening to many episodes of TheSplendid Table , I have heard chefs say over and over that they donot cook the turkey whole (except for one for show that is not eaten at therestaurant). So a couple of years ago I decided to breakdown and butcher aturkey myself. It was a satisfying experience that took me an hour and a half!Last year it took me only 45 minutes and a few cuts and scrapes on my hands J I put all the darkmeat and giblets in a large pan and braise it for a couple of hours on thestove. The white meat is roasted in the oven. That way everything cooks evenly.I then use the braising liquid to make amazing gravy.

I do not want to butcher the turkey this year. I just don’thave the time or energy, so I’m trying to find a place where I can have someonedo it for me. I started calling around the grocery stores and most of themresponded something like, “Um, you want to do what? Why? I guess we couldfigure out how to do that for you.” Not a satisfactory answer. You can buyseparate turkey breasts and wings and thighs in most grocery stores, but itdoesn’t give you the giblets, which I have no desire to eat, but really do helpmake the dark meat and gravy taste better.

Yesterday I went into a butcher shop nearby and asked thewoman behind the counter. She was very friendly (but did kind of seem confusedas to why I would want that done) and went to the back to ask the butcher ifthat was something he could do. She came back and told me that the butcher’sfather could probably do it. Their price per pound is also the same as the supermarket,so I will probably go through them, but I’m going to do a little more searchingto see if I can find a butcher who sees eye to eye with me J I’m prepared that thatmay not happen this year, but then I have a whole other year to keeplooking!

While I was in the butcher shop yesterday, I figured Ishould try out some of their meat. I knew I was planning on making mac-n-cheeselast night and I saw their homemade sausages, so decided to get a long link oftheir sweet Italian sausage. It was delicious!

Mac-n-cheese with Sweet Italian sausage

Serves 6-8

1 box of pasta (I used whole wheat rotini)

1 stick of butter (sliced)

1 sweet Italian sausage

½ cup of flour

About 1 ½ to 2 cups of milk

1 tsp Dijon mustard

1 Tbsp ground coriander

½ Tbsp lemon pepper

1 tsp salt (add more if you like. I’m notorious for undersalting things)

4 oz of cream cheese

1 jar of puréed carrot babyfood (can use any pureedveggie you like, butternut squash would be good too)

8 oz of shredded cheddar (use 10 oz of cheese, whatevercombo or single cheese you like)

2 oz of shredded mozzarella

Panko bread crumbs

Preheat oven to 350 degrees. Make pasta according topackage instructions. In a large sauce pan, throw in a couple pats of butter.Take the sausage out of its casing and cook in the butter. Remove the sausagewhen done and try to keep as much of the drippings in the pan. Put the heat onmedium high and add the remainder of the butter and let it melt. Add the flourand whisk for 3 minutes or so to get rid of the flour taste. Then slowly addthe milk until the sauce coats the back of a spoon. Add mustard, coriander,pepper and salt and mix together. If sauce starts to get too thick, add alittle more milk. Add cream cheese and puréed carrots. Whisk together. Tastesauce and adjust seasonings as you like. Take pan off the heat and add shreddedcheese, mix together with a spoon and then add the cooked pasta and sausage(use a sauce pan that is large enough to accommodate all the pasta – one lessdish to wash!). Mix together, flattentop and sprinkle lightly with panko bread crumbs. Put in the oven for 25minutes or until edges start to brown.

I completely forgot to take a picture! Oh well. It was abig hit with the kids and my father in law. Tim and I got to go out on a date,so I’ll have some leftovers for lunch today!

Since I can’t lift anything over 5-10lbs right now, I had my father in lawhelp me put the water on the stove to boil, put the pan in the oven and take itout. So thank you to him for his help. Also, thank you to Adriane for giving me the idea to make a “fancy” homemadehamburger helper type meal. Her versionsounds really good and super easy too! “Macaroni, ground beef (browned while pasta cooked), a littlemilk, Tillamook cheddar, Beechers cheddar, and South African smoke added forthe adult portions. Mmmmm.”

Sendme any of your easy and go to fall meals! We all can take inspiration from eachother to spice up our menus!

Dinner in about 10 minutes...Cheese ravioli with carrots and peas

2011-10-27T11:33:00.000-07:00

Want to fill your kids up with something healthy on Halloween to counteract all the sugar? Here is an easy go to meal for lunch or dinner that takes less than 10 minutes to make!

Cheese Ravioli with Carrrots and Peas

1 24oz. bag of your favorite cheese ravioli
1 4 oz jar baby food (carrots, sweet potato, squash...I get whatever is on sale)
1 cup frozen peas
handful of shredded parmesan or mozzarella
1/4 tsp cumin (optional)
salt and pepper to your taste

Boil water for ravioli. In a large serving bowl add baby food, peas, cheese, cumin, salt and pepper. Once water boils, drop in ravioli and cook according to directions on package, usually only 4-5 minutes. When ravioli is ready, drain water and place ravioli on top of baby food mixture. Toss together and cover for 2-3 minutes (at least). Taste one and add more salt or pepper as you like.

Serves family of 4-5

I've joined the modern world...

2011-10-25T08:19:00.000-07:00

I just sent my first tweet :) If you want to follow me on Twitter for some recipes, tips and interesting articles about food, find me @mammascooking

Coconut Curry Sweet Potato Soup

2011-10-24T08:37:00.000-07:00

This sweet potato soup was a huge hit in our house! Even my 16 month old twins could not eat it fast enough! I made it in the slow cooker, so our house was filled all day with a mild, comforting ginger and curry smell. Perfect for a crisp fall day!

Recipe:
3 medium sized sweet potatoes (peeled and cubed)
3 medium sized white potatoes (peeled and cubed)
1 small onion (sliced)
4-6 cups vegetable broth (err on the lower side, since you can always add more to make it thinner later. You can also use chicken broth if not making it vegetarian)
2 Tbsp freshly grated ginger
1 Tbsp of your favorite curry powder
1 can coconut milk (I used Trader Joe's light coconut milk)

Dump all the potatoes, onion, enough broth to cover the vegetables, ginger and curry into slow cooker. Set on low, cover and cook for 5-6 hours or the potatoes are easily crushed with a fork. Then use an immersion blender or let cool and transfer to your soup blending gadget of choice and return to slow cooker. Once blended add can of coconut milk, stir and taste for spices. Add more ginger, curry, salt or pepper as you like. If soup is too thick, add more veggie broth. Let cook for another 30 minutes, at least and then serve!

Butternut squash and kale...I love the fall!

2011-10-10T18:13:00.000-07:00

If you follow my facebook page you have seen me posting items about my slow cooker and kale experiments this week. You can click here to follow me on facebook :)

Fall is great for using butternut squash and kale (among other items I will highlight in future blogs). I tend to be a creature of habit and have basically been using butternut squash only for soup for the last few years. I decided to do something a little different this week and use it for other purposes, as a side dish with a meat and as part of a main course.

London Broil with Butternut Squash, Zucchini over Polenta

Approx. 1.5 lb London Broil (mine was frozen and about 1.8 lbs)
1 small to medium size butternut squash, cubed
1 zucchini cubed
2 small onions sliced
2 cups beef broth
2 Tbsp tomato paste
1/8 cup soy sauce
1/8 cup Worcestershire sauce
1/8 cup balsamic vinegar
2 Tbsp sugar
pinch of sage
1-2 Tbsp Trader Joe's Everyday Seasoning (mix of salt, coriander, paprika, mustard seed, black peppercorns, onion, garlic, chili pepper)
1 bay leaf

2 cups polenta
2 cups chicken stock
2 cups milk
1/4 cup parmesan

Add London Broil, squash, zucchini, onions to slow cooker. Then add liquids and spices. Mix together. Cook on low for 5-7 hours. About an hour before serving, make quick polenta. Bring chicken stock and milk to a slow boil and slowly add quick cooking polenta while whisking. When done, add parmesan and mix.

Serve with steak, squash + onions on top of polenta.

Tip: For the kids, take some of the polenta and put it in a small brownie pan. Cool + then cut into fun shapes using a cookie cutter. Karina and the boys love this! Easy for toddlers to pick up.

Kale and Basil Pesto with Roasted Butternut squash (Approx. 6 servings)
Based on this NY Times recipe.

About 1 1/2 pounds butternut squash, cubed.
1/2 cup extra virgin olive oil
3/4 teaspoon kosher salt
Lemon pepper
1 small bunch (about 1/2 pound) kale, center ribs removed
1 small bunch of fresh basil
1 box whole wheat penne

2 large garlic cloves, roughly chopped

1/4 - 1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Place squash on a baking sheet and toss with olive oil and season generously with salt and lemon pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30-45 minutes.

Bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water (slotted spoon worked better for me). Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.

Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.

In a food processor, pulse together kale, basil, garlic, salt, some lemon pepper and parmesan until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt and lemon pepper if necessary.

Drain pasta and reserving a little cooking water. Toss pasta with kale and basil pesto and some pasta cooking water if necessary to help it coat pasta. Add squash and mix. My 3 (almost 4 year old) mixed this for me and loved it as did my 16 month old boys. It was very messy, but they ate it all up.

I also made some kale chips, using this recipe: http://allrecipes.com/Recipe/baked-kale-chips/detail.aspx, but I added some South African Smoke (a great spice blend from Trader Joe's) and salt. My husband loved them. The kids thought they were leaves they could crush :)

I hope to have some more posts in the next couple of weeks about the wonderful local fall produce and what I've made with it!

Check out this weekly column I recently discovered (Thank you Sally!) for some great ideas for local fall foods: http://westford.patch.com/columns/cooking-with-sally.

Fresh ricotta

2011-09-29T17:49:00.000-07:00

I know...many of you will say its too much work to make fresh ricotta, but it is well worth it. It only takes about 25 minutes (10 active minutes basically watching to make sure the milk doesn't boil over). The time is well worth it. I don't think I'll ever buy ricotta in the store again. It is so creamy and delicious when you make it fresh. Here is the recipe I used: http://www.recipegirl.com/2007/05/17/fresh-ricotta-cheese/

I have made it a couple of times now and found many different uses.

Spread it on a sandwich. Here it is with some leftover steak, tomatoes, lettuce and balsamic reduction.

I was visiting my parents the first time I made it and used some of the other fresh ingredients from their yard, including eggplant, fresh basil and tomatoes from their garden.

I made eggplant 2 ways...I sliced the eggplant thin and rolled with a mixture of ricotta, fresh basil and one egg. The remained of the eggplant I chopped with a small onion and a couple of fresh tomatoes, salt and pepper and sauteed in olive oil. Once that mixture was basically cooked, I placed the rolled eggplant pieces on top and then put it all in a 375 degree oven for about 20 minutes. Served it over rice. So good!

Here is another ricotta sandwich with leftover pork, tomatoes, avocado and sweet Vidalia onion dressing.

Ricotta on toast with some melon. Hopefully I don't have listeria!

Ricotta on Wasa crisps with diced tomatoes with salt and pepper.

Lastly, a traditional use...in lasagne...Fresh ricotta is so creamy and delicious., it really makes a big difference, so go for it! Try it! You will not be sorry.

Fall is in the air....

2011-09-19T16:45:00.000-07:00

I LOVE the fall! Crisp, cool air, apple picking, pumpkin picking and the smell of the fireplace. I am spending my first fall in New England since I was 18 years old! I am very excited :)

We went apple picking this past weekend. It was so much fun. We went to Parlee Farms in Tyngsboro, MA, near the New Hampshire border. They let us bring the stroller on the hayride to get to the apple orchard. Awesome. When you have 15 month old twins who run in opposite directions and an (almost) 4 year old who gets jealous if mommy and daddy are each holding a baby, this is absolutely key to a successful outing. We picked MacIntosh and Cortlands and sampled lots along the way :)

Today Karina and I made whole wheat apple muffins and apple sauce. For the muffins, I use the recipe on the back of Aunt Jemima's whole wheat pancake mix and add a little more brown sugar.

For the applesauce, I used a recipe from allrecipes.com and doubled it: http://allrecipes.com/Recipe/sarahs-applesauce/detail.aspx. The smell of water, sugar, apples and cinnamon sticks in the slow cooker was intoxicating! This is absolutely delicious! If you are using tart apples, add a little more sugar.

Tomorrow night is the first butternut squash soup night this fall!! I can't wait! I may try a different recipe next time, but this old fall favorite is such a comfort.

Ask Mamma - Freezer meals...but wait until Irene passes :)

2011-08-28T08:27:00.000-07:00

I started this blog before Irene was an issue here in New England, after a friend who is pregnant with her second child asked me for some ideas for stocking her freezer before the new baby arrives. So if you want to stock your freezer, now that it may be empty or unfortunately the food is spoiled because you don't have power, here are some ideas of easy meals to restock!

(1) Enchiladas - http://mammascooking.blogspot.com/2009/06/summertime.html (just leave out the meat if vegetarian)

(2) Mac – n-cheese - http://mammascooking.blogspot.com/search/label/mac-n-cheese

(3) Lasagna - http://mammascooking.blogspot.com/2008/08/comedian.html (I have more lasagne recipes in my head, that I haven't written down yet, so if you have any questions, let me know). Here is one from a Year of slow cooking too that sounds good.

(4) Chili - http://mammascooking.blogspot.com/search/label/chili (leave out turkey if vegetarian)

(5) Rice casseroles – look at allrecipes.com and Year of Slow Cooking blog. They both have good suggestions. I recently made a good turkey curry rice casserole. Brown some ground turkey (can use chicken, pork or beef). Season with onion powder, thyme, garlic powder, coriander, curry powder and sweeten with some apricot jam.

Cook your brown rice however you like. I use my rice cooker. Add to cooked meat. Then add a couple of handfuls of frozen peas and cover on low for about 10 minutes. Serve or freeze!

(6) Soups! Butternut squash soup, Black Bean Soup (from Year of Slow Cooking), or whatever you like to make.

(7) Stock up at Trader Joe’s or your local grocery store! Buy the frozen rice, raviolis, sweet potato fries, soycatash and your other favorites!

We have been eating down our fridge/freezer for the past few days in anticipation that we might lose power. Yummy egg hash this morning with the 4 eggs we had left, 2 slices of bacon, one baked potato diced, couple of tablespoons of sour cream, about 1/4 cup of milk, garlic powder, onion powder, salt, pepper and a handful of shredded cheddar. Whisk eggs, sour cream, milk and spices together while you microwave the potato and saute bacon in skillet. Dice potato when cooked and add to bacon, then toss cheese into egg mixture and add to skillet. Mix until eggs cooked through. Serve with vanilla and berries smoothie. I am trying to use up the yogurt we have left and frozen berries in the freezer, add some milk and blend! So good.

Hopefully we can hold on to power until after lunch or it will be ice cream for lunch! I'm sure Karina won't mind :)

Spaghetti Night!

2011-07-21T16:21:00.000-07:00

Your kids have decided this week that they do not like tomatoes or you have to cut them out of your diet, can you still eat spaghetti? Of course! Here is a great recipe I adapted from the KCTS 9 (King County public television) Cooks Family Favorites cookbook (2010). [My Quinoa Butternut Squash Risotto recipe can be found on pg. 323]

Spaghetti with Chinese Sauce (Thank you Lori Lockrey, Scarborough, Ontario!)

1 Tbsp vegetable oil
1 lb lean ground pork (I used ground turkey)
2 cups chicken broth
1/4 cup soy sauce
1 Tbsp sugar
2 cloves garlic, finely minced (I use jarred minced garlic as a timesaver)
1/2 cup cold water
salt
1/2 lb of spaghettini (I used whole grain spaghetti)
2 Tbsp dry sherry or white wine (optional) [I used white balsamic vinegar, which in general is a good substitute for sherry or white wine. You could also use white wine vinegar]
2 Tbsp cornstarch
cooked lobster or shrimp (optional) [I didn't use, but if you have leftover, go ahead and throw it in]
1/4 cup sliced green onion [I didn't have any, so I added about 1/4 tsp of onion powder to the ground turkey]
red pepper flakes (optional)

1 cup frozen edamame
1 tsp grated ginger

Heat oil in large frying pan. Add meat and brown. Add broth, soy sauce, sugar and garlic (and onion powder if you don't have green onions). I also added the ginger at this point. Simmer for about 15 minutes. Bring a large pot to boil with water. Once boiling add salt and spaghettini and cook according to package directions. Drain when done.

Blend the cold water, sherry or wine or vinegar with cornstarch, stir into frying pan. Simmer until thickened. At this point if you are using shrimp or lobster or frozen edamame, add in to warm about 2 - 3 minutes.

Either stir drained pasta into frying pan or dump sauce over drained noodles, and mix and serve. to with green onion (if you are using) and sprinkle with red pepper flakes (if using).

My kids all ate this up! and my husband did too :)

If you are ok with tomatoes, here is a quick 15 minute meal that I made tonight (with whole wheat rotini). I conquered my fear of the microplane! This is the first time I have used it since I cut myself twice trying to assemble it and use it Christmas Eve. Granted that was after 2 glasses of champagne :) I set it up and julienned 1 zucchini! So proud!

I sauteed the zucchini in some olive oil with salt, lemon pepper and a little garlic powder. Then added about 3/4 of a jar of tomato and basil spaghetti sauce with a splash of white balsamic vinegar and just heated through. Toss this with pasta + a little mozzarella cheese. Very tasty! Very easy!

Now that I have conquered my fear of the microplane, we will be having lots of thinly cut veggies over the next few weeks :)

Dinner of Appetizers: Thursday night or special party

2011-07-14T15:53:00.000-07:00

Ask Mamma question: I’m having a party for 30 adults and need some appetizer ideas. The party is at dinner time and I’ve advertised heavy appetizers.

Mamma’s answer: Appetizer “dinner” parties can be as easy or complicated as you want them to be. Stores like Costco and Trader Joes have great selections of frozen appetizers and ready-made platters. They also have great raw ingredients that make entertaining for a crowd easier. Here is a list of appetizer ideas. Pick and choose a couple, thinking 3 of each item per person. Appetizer dinners are also fun for a regular family dinner.

Cocktail meatballs (I have a super easy recipe - 1 part bbq sauce, 1 part apricot jam and heat and serve in slow cooker. Most supermarkets carry frozen meatballs if you don’t want/don’t have time to make your own. Trader Joes even carries smaller party meatballs in the frozen section).

Phyllo cups with jam + goat cheese (premade and cooked phyllo cups, 1/2 tsp of fig, apricot or strawberry jam + crumble goat cheese on top and serve)

Pigs in a blanket with mustard dip (Buy your favorite sausage or cocktail wieners, if raw sausage cook first + then cut in half. Roll sausage/wiener in crescent roll – I use Pillsbury’s – then place on cookie sheet and cook for a little longer than crescent rolls say on package. Mix 1 part Dijon mustard with ¼ part honey and serve with warm pigs.)

Pizza (buy flat bread + cook with various toppings - Caesar salad on one (spread Caesar dressing on cooked flatbread/dough, toss romaine leaves with Caesar dressing and place on top of flat bread, sprinkle with shredded parmesan and add sliced cooked chicken if you would like, then slice into 2 bite pieces for an appetizer; caramelized onion + goat cheese on another – caramelize onions -see these posts - put on top of cooked flatbread and sprinkle with goat cheese, slice and serve!; mozzarella + tomato on another – cook flatbread most of the way, add fresh tomatoes + fresh mozzarella, cook till mozzarella is melted. Top with fresh basil, salt and pepper )

Chicken satay + peanut dipping sauce (Can be too time intensive, but is tasty! Soak wooden skewers in water for at least 20 minutes. Marinate chicken in olive oil or vegetable oil, rice wine vinegar, lime, brown sugar, soy sauce, pepper and basil. Put chicken on skewers. Grill until cooked. For peanut sauce, mix peanut butter, lime juice and ginger.)

Spinach and artichoke dip, serve with pita + veggies (I have a great recipe that I have tweaked from a Better Homes and Gardens cookbook. Ingredients: 1 Tablespoon butter, 1/4 cup finely chopped onion, 1 minced garlic clove, 1 8 oz package of cream cheese/neufchatel cheese, 1/4 cup milk, 1 10 oz package frozen chopped spinach - thawed and well drained, 1/4 teaspoon lemon zest, 1 Tablespoon lemon juice, 2 teaspoons Worcestershire sauce, and one jar of marinated artichoke hearts - chopped. One, in a medium saucepan melt butter over medium heat. Add onion and garlic; cook until onion is tender. Add cream cheese and milk. Cook and stir until smooth. Two, Stir in spinach, lemon zest, lemon juice, Worcestershire sauce and artichokes. Three, transfer to a serving bowl or mini slow cooker to keep it warm throughout the party and serve with veggies and pita for dipping.)

Sushi platter (Costco has these)

Mini quiches (Costco has really yummy ones)

Shrimp cocktail (buy shrimp whatever way you like, frozen, fresh, cooked. Serve with cocktail sauce)

Cheese platter (Buy a selection of cheeses from Costco or Trader Joes, one cheddar, one blue, one brie or camembert, one gouda or havarti and goat cheese. Serve with crackers of your choice.)

Veggie platter (Buy from your local supermarket or Costco or Trader Joes. Super easy. Worth the cost to save you time from chopping veggies and making a dipping sauce. If you want to make a dipping sauce or your platter does not come with one, buy some hummus and/or mix sour cream with some Italian dressing mix or salt, pepper, thyme, oregano and basil.)

Meat platter (salami, prosciutto, pepperoni, etc - have bulk at Costco)

Spanikopita (Buy frozen already made or mix spinach with feta, lemon zest and Greek seasoning - good one from McCormicks or mix oregano, thyme, mint, salt and pepper, wrap in phyllo dough and bake according to phyllo dough instructions.)

Endive with blue cheese filling and bacon crumbles which are optional (clean endive leaves, mix blue cheese with a little bit of cream cheese or cottage cheese to lessen the sharpness, fill endives with cheese mixture, top with crispy bacon (or can use red pepper if you want to keep it vegetarian) and serve. Sooo good!!

Make some items and leave the rest up to the store. You deserve to enjoy the party too!! This is how I do Christmas Eve dinner. It has become a great tradition of appetizers to graze on while drinking champagne and cocktails.

Keep the questions coming!!

Easy Entertaining and Introducing....Ask Mamma!

2011-07-06T07:37:00.000-07:00

In another attempt to improve my blog, I would like to make it more interactive. As much as I love cooking, I love talking with people about cooking and sharing ideas. So this is the launch of Ask Mamma! If you have a question about what to cook for dinner when you have x, y, z ingredients on hand or what to make for your next playdate/dinner party/birthday party, click on my email to the right and I’ll answer.

I will post questions and answers for everyone to read (keeping you anonymous, unless you want me to include your name and/or blog)! We all have our own ways of cooking, so someone’s boring every Wednesday night meal, is someone else’s new discovery!

This past week I got a question from a reader about what to make for her son’s 4^th birthday party at their house (kids and adults present).

Mamma's Answer

Making a dinner or lunch party for young kids…Here are three options:

(1) Mexican

Pasta salad - fun shapes for kids or the tri colored (I made one for the boys' birthday party + added black beans, corn, tomatoes and feta and a mild honey lime vinaigrette). Cook 1 box of pasta, cool and then toss in a can of black beans (rinsed), about a cup and 1/2 of corn (use frozen, canned or fresh), about a cup and a 1/2 of diced tomatoes and about 3/4 cup of feta. To make the vinaigrette add equal parts (about a 1/3 of a cup) lime juice, white balsamic (or white wine vinegar) and olive oil. Whisk together. Then add 2-3 Tablespoons honey (or sugar if kids under 1 are going to be eating it), taste and add more sugar or honey if not sweet enough. If too sweet add a little more vinegar. Add salt and pepper to your taste, whisk all together and then toss with pasta.

Make your own taco bar - have peppers + onions at room temperature, either chicken or beef (I also did this for the boys' party and made a beef roast in the slow cooker the day before and then just shredded it and reheated it for the day of the party), shredded cheese, salsa and tortillas. Let people build it themselves. To make the shredded beef or chicken, rub with salt, pepper, coriander, cumin and oregano. Sear meat in pan, then transfer to crock pot with 2-3 cups of beef or chicken stock flavored with coriander, cumin and oregano and keep on low until meat is cooked through (use a meat thermometer!). Once cooled, use a fork to shred meat.

Chips and salsa and guacamole for snacking.

Super simple. Make as much as you want or buy already made :)

(2) Greek

Meatloaf with greek seasoning (McCormicks make's a great one) and feta (Rachel Ray has a great recipe that I wrote about here). I actually made this the other night but made meatballs instead of meatloaf. So good!

Tomato, cucumber and feta salad (onion optional). Dice a couple of vine ripe tomatoes, one cucumber and throw in a couple of handfuls of feta. Mix with a couple of splashes of red wine vinegar, olive oil, salt and pepper. If you like raw onion, dice about 1/2 a medium onion and add in as well. I'm not a big raw onion fan, so I only diced 1/4 of a medium onion.

Yogurt sauce (make or buy). To make, add yogurt, minced cucumber, greek seasoning and a little lemon juice).

Serve with pita bread.
hummus, pita chips, carrots, cucumber, etc for snacking.

(3) Asian

Shrimp and pork lettuce wraps - Marinate cooked shrimp (I used frozen shrimp that had been thawed) + cooked pork or beef (grill or just cook with salt and pepper) + shredded carrots + shredded slaw (I buy pre-shredded) in a mixture of rice wine vinegar, white balsamic, sugar, lemon juice, ginger and olive oil. Marinate separately for at least an hour. (Can cook it all the day before and then just let it marinate starting in the morning of the party and serve room temp)

Serve with lettuce for lettuce wraps and I LOVE the Trader Joe's Sweet Chili sauce for dipping. So good!

Coconut rice on the side with edamame if you like. Here is a good recipe I found on a blog I recently discovered, Weelicious.
Dried snap peas, shrimp chips, edamame for snacking.

All of these ideas can be made the day before, leaving you with less to do on the day of the party and may actually allow you to enjoy the party instead of being stuck in the kitchen!

Send me your questions!

New look

2011-06-28T16:30:00.001-07:00

Over the next month you will notice, I'm playing with the look of the blog. Any comments/suggestions to improve are welcome!

Thanks! Over the past 3 years, I have enjoyed writing this blog for me and for the friends who I know who read it. Hopefully there are a few others out there. Let me know what you think and what you would like to see.

Marie

Easy comfort food

2011-06-28T15:49:00.000-07:00

Continuing with my “choose your own adventure” meals, today I’m writing about comfort food. Comfort food is different for each person. It is whatever food is soul satisfying to you. For some its fried food, a good steak, chicken pot pie or pizza. I am a meat and potatoes girl! With veggies on the side now for the kids :)

Whether you are cooking pork, beef or chicken, this recipe works well.

Ingredients:

Coriander

Garlic
Salt
Pepper
Worcestershire sauce
Vinegar (Balsamic, red wine vinegar, white wine vinegar – whatever you have on hand)
Soy sauce

Olive oil (when searing meat and making marinade)
Butter (optional, add to finish gravy)
Onion powder (optional, or chopped onion, caramelized onions, shallots – whatever you have)
Cornstarch/flour (optional, depending if you like a thicker sauce/gravy)
Chicken Stock/Beef stock (optional, if you want to mellow out the flavor a little. I keep bouillon cubes on hand, so I can make as many cups as a I need of stock).

I used these ingredients the other night to make an easy version of chicken pot pie.

First you start a basic rue, which I learned how to do a couple of years ago for making mac-n-cheese. Melt butter in large sauce pan and then whisk in an equal amount of flour and cook for 2-3 minutes. I think it did about a 1/3 of a cup of each here. Then add a couple of cups of chicken stock and keep adding if too thick. Continue whisking. Add in about a palm full of coriander, ½ teaspoon minced garlic, 2-3 Tablespoons Worcestershire sauce, 3 Tablespoons vinegar, 3 Tablespoons soy sauce. Taste and add salt and pepper to your liking.

Toss in 2 handfuls of frozen mixed vegetables, let cook for a few minutes. Then toss in leftover chicken that has been cubed or shredded (I used the Garlic chicken I made the night before). Take a can of biscuit dough (I used Pillsbury) and peel each biscuit in half and bake in the oven (I baked it directly on top of the sauce and it didn’t cook through, so this way will work much better!). After baked, place on top of chicken, vegetable and sauce mixture and serve! I kept a couple of biscuits aside and filled them with some extra chicken + frozen veggies that I thawed separately in the microwave, and then cooked them. These were great little pockets for the boys to pick up and eat. Much less messy than the pot pie would have been!

You can also use these ingredients to make a marinade. To marinade steak, pour equal parts Worcestershire sauce, vinegar (balsamic or red wine vinegar is best here), soy sauce and olive oil into a large Ziploc bag. Add a couple of tablespoons of coriander, a teaspoon of minced garlic and a ¼ teaspoon pepper. Close bag and shake (make sure its closed!) or massage with your hand. Insert steaks and make sure covered. Marinade at least 4 hours, but can do it over night.

I used this on Father’s day with petit sirloin (seared on the indoor grill and then baked at 400 degrees for 7 minutes for rare to medium rare). I served the steak with a sweet potato salad (bake equal amounts of sweet potatoes and white or yellow potatoes, cube, mix with miracle whip, mustard, salt and pepper) and roasted corn on the cob.

These ingredients are very versatile. You can use them as I have mentioned above to make a thick gravy for chick pot pie or a marinade for steak. Most often however, I use the dry spices on pork, beef or chicken and then use the wet ingredients to make a braising liquid. I usually prep dinner while the kids are taking their afternoon nap and braising takes 2-3 hours, so it is perfect timing for getting the food on the table for dinner. Sear the meat + then pour in braising liquid (1 part Worcestershire sauce, 1 part vinegar, 1 part soy sauce and 2 parts beef or chicken broth, a couple of tablespoons of coriander, a teaspoon of minced garlic and a ¼ teaspoon pepper and ¼ teaspoon salt.) Cover and put in low oven (around 275/300) for a couple of hours. When done (use a meat thermometer) take meat out to rest and add a couple of tablespoons of cornstarch to a mug and pour in some of the braising liquid and mix together, then add back to the saucepan and rest of braising liquid and bring to a boil. Taste and add more spices as you need. Finish off with a pat of butter and take off heat for the perfect gravy!

"Choose your own adventure" meal

2011-06-14T08:57:00.000-07:00

One way I make it easy to come up with dinner out of my pantry is to have a couple of "choose your own adventure" type recipes. This means - versatile recipes where you can interchange proteins, vegetables and the grain or pasta. You have a sauce or cooking liquid as the base and then just cook whatever you have in the house with that sauce.

For example, I make an Asian inspired sauce/vinagrette that can be used to (a) marinate shrimp to be cooked with broccoli and steamed rice (b) toss with leftover chicken, rice noodles and edamame (c) stir fry with beef, peas and brown rice (d) marinate tofu and toss with noodles, carrots and corn, and many more.

The Sauce/Vinaigrette:

1 part rice wine vinegar (or white wine vinegar)
1/2 part soy sauce OR 1/2 part lemon juice (I use lemon juice instead of soy for shrimp)
grated ginger (I keep it in the freezer and just grate what I need) to your taste
olive oil to your taste
sugar to your taste (Tablespoon or 2)
salt and pepper to your taste

Recently I used this with some kielbasa, frozen broccoli and brown rice with an egg to attempt fried rice. I had left over kielbasa + brown rice so thought it would be a great way to use it up, since last time I made fried rice I made it with newly made rice and it was mushy. I researched online about keeping rice from getting mushy and most sites said to use leftover rice. Still mushy, but tasty. Anyone with tips on how to keep the rice from getting mushy?

I added some onion powder and garlic for a little more flavor while cooking the broccoli.

Next time, comfort food...

New blogs

2011-06-07T05:44:00.001-07:00

I've slowly been exploring blogs about food and life in the Boston area and here are a couple I've found so far:

http://www.foodiemommy.blogspot.com/ - Some good recipes, info on farmer's markets and what to do with kids in the Boston area.

http://www.northshoredish.com/ - Giving me some insight into food/restaurants in our new area.

Other's I've just started following:

http://crockpot365.blogspot.com/ - Made the chicken blackbean soup last week. So good! Karina even helped me make it because you just throw a bunch of cold ingredients into a crockpot and let it cook all day!

http://rollwithjen.com/ - for nostalgia for life and good food in Seattle! This is a must for a Seattle foodie.

http://tracieatsf.blogspot.com/ - Great blog on restaurants in San Fransisco!

I'll put these on my blog roll to the right, so you can always access them. Anyone have any other suggestions?

I'm also taking suggestions on best restaurant in the Boston area for my 10th wedding anniversary in September. We are not going away anywhere so figured we would splurge on fabulous night out. Thoughts?

Easy biscuit recipe, frittatas and braised pork

2011-05-22T19:03:00.000-07:00

I am not much of a baker (too exact for me) but this is the easiest biscuit recipe! I needed some bread and didn't have any in the house or any butter, so I just googled "easy biscuit recipe" and this was one of the results. Takes 20-25 minutes, including baking.

Ingredients:

2 cups flour
3 teaspoons baking powder
2 Tablespoons sugar (2nd time I made this I used 1 and 1/2 Tbsp sugar and used onion powder and garlic powder to make the biscuits a little more savory)
1 teaspoon salt
1/3 cup of oil
2/3 cups of milk

Directions:

Mix dry ingredients.

Put oil in measuring cup and add milk. Do not stir.

Add to dry ingredients.

Mix lightly to moisten ingredients and knead one or two times to form ball.

Roll out between two sheets of plastic wrap to about 1/2" thick. [I didn't even roll them out, just kneaded the dough and flattened it with my hands to the right thickness]

Cut into 2" biscuits.

Bake on an ungreased pan at 475F for 10-12 minutes, until lightly browned.

So easy! Karina loved it with some peanut butter and jelly on it. I ate it with some leftover gravy for breakfast and tonight I made a batch to have with pasta. I think next, I may try to sweeten them up with a little more sugar + add some blueberries, almost like scones.

I have been making a lot of wheat pasta bakes and frittatas, things that are easy for the boys (who will be a year old in a couple of weeks!) to eat with their hands. Frittatas are great and so easy. You can use up any leftover meat, potatoes, veggies you have and throw it in with some eggs that you have beaten with a little milk and a handful of shredded cheese and bake it until the center is firm.

Earlier this week I made some braised pork ribs with peas and harvest blend (from Trader Joe's).

Rub pork with coriander, paprika, onion powder, garlic powder, salt and pepper.

Brown pork in pan. Then pour about 2-3 cups of braising liquid. I used 2 cups of beef stock, 1/4 cup of apple cider vinegar and 2 bay leaves. Cover and put in 200 degree oven for 2-3 hours (for 2lbs bone in - use meat thermometer to make sure temperature is safe). Let rest and then serve.

This is the boys (11 months old) meal, shredded up the pork into bite size pieces.

This is Karina's (3.5 years old) plate...looking like an adult plate now :)

This is the adult plate, with gravy! Took the braising liquid and reduced it, added a little more of each of the spices in the pork rub + a touch of apple cider vinegar, then thickened it with a little corn starch and finished with a pat of butter. Sooo good! This is what I put over the biscuits (above) the next morning :)

New city, new recipes...

2011-05-04T18:11:00.000-07:00

Sorry for the absence but have been living in chaos for the past couple of months and I'm finally starting to even out. I moved cross the country, back to Massachusetts, where I grew up. No more fresh Pacific salmon or Dungeness crab and amazing Asian food every where you turn. But, I have traded that for "lobstah," Hoodsies, Italian ice and amazing Italian food everywhere you turn.

Groceries are cheaper (even before you count the fact that there is no tax on food!), but my time is even more limited. I am at home with the 3 kiddos and we often have to pick up my husband at work, which cuts into the cooking time, since everyone is hungry when we get home. I have been trying to prep everything while the kids nap, but considering my bedroom is still filled with boxes, I often don't have the energy for that :)

I have been making more Asian food - yummy lettuce wraps with shrimp (marinated in rice wine vinegar, white balsamic vinegar, lemon juice, lemon zest, ginger and garlic) with shredded carrots and cabbage (bought pre-shredded of course) marinated in the same mixture. Easy and very yummy. I served it with brown rice, cilantro and green onions.

Last weekend I made a stir fry with some leftover beef from a pot roast I made earlier in the week, with broccoli, edamame, soy sauce, a little balsamic vinegar, ginger and some of Trader Joe's sweet and spicy chili sauce. So good and easy.

Once we are a little more settled in, I'll finally get back to menu planning. The boys (now almost 11 months old) are eating basically what we do, which is making things much easier, but it is still a pain to cut everything up small. Can't wait until they can deal with bigger pieces of things! Karina keeps telling me I'm a good cooker, but all she wants to do is snack and not eat meals :( I probably should just call everything a snack.

More posts hopefully coming...with pictures.

Menu plan for the week

2011-02-18T12:10:00.001-08:00

As I go back to being a stay at home mom (now to 3 instead of 1) I have to rework my cooking/grocery shopping habits again. I was successful for a few weeks cooking down all the food in our freezer and pantry and still working on the pantry. The twins who are now 8 months old are still eating pureed food, but starting to eat little pieces of things like cheerios, steak and brownies :) Luckily for now, they eat anything I put in front of them. Let's hope that keeps up! Karina, who is 3, is a pretty good eater. She, like all kids, goes through stages of I hate "x" and then loves "x" the next week.

We just came back from a trip to Boston, so our fridge was fairly empty. I made an easy pantry meal last night for our first night before our groceries were delivered this morning from AmazonFresh - Pasta with a tomato pumpkin sauce. For the sauce I just poured a jar of tomato basil sauce into a saucepan, added about 1/3 cup of canned pumpkin, 1/3 cup of fat free 1/2 and 1/2, 1/2 tsp ground coriander and salt and pepper to taste. Cook until heated through and pour on cooked pasta. I added some frozen peas as well for a little more veggies. However, Karina has decided this week that she doesn't like peas (used to be her favorite!). At least she got some veggies from the pumpkin + tomato. I got the highest praise, "Mamma, I like the sauce. I'm going to eat all my pasta!"

Tonight, we are having some chicken with rice and edamame. I haven't decided yet how I am going to cook it, but probably will bake the chicken with a soy glaze (soy sauce, molasses and ginger), make the rice in the slow cooker and microwave the edamame. Simple and quick.

Tomorrow night is frozen pizza with salad and some frozen corn heated up in the microwave, Sunday is going to be ground turkey with some curry + apricot jam on top of couscous to which I'll add some frozen peas + diced dried apricots. Monday I'm going to go for some salmon, risotto and edamame.

Tuesday night is going to be Thanksgiving night. Whole frozen turkeys were on sale for .88 per pound so I bought a 14lb one that is in my fridge defrosting. Will make enough food for many meals, which I will post about later.

I am trying out various menu planning tools and this is the one I'm using this week: http://www.vertex42.com/ExcelTemplates/meal-planner.html I'll let you all know how it works. Hopefully more posts to come now that I am not working outside of the house!

Cooking down the fridge and pantry and how to use holiday leftovers

2011-01-03T12:38:00.000-08:00

So I didn't find the time I thought I would have with 2 weeks off! That's the way things go. Happy New year to everyone!

With all of our holiday visitors I stocked our fridge and freezer and cooked for 7 days straight! Now its time to empty out the fridge and clean out the pantry and see how long I can go without grocery shopping (except for essentials like milk and other fresh items as needed.)

Great thing to do with leftovers from a crowd is to make mac-n-cheese. I had a bunch of cold cuts and sliced cheese and had all the makings for spinach and artichoke dip on hand (in case we needed more food), so I decided to make a spinach and artichoke mac-n-cheese. I based it off of the Better Homes and Gardens recipe for spinach dip that I use and used the abundance of sliced swiss, colby and havarti that I had in the fridge along with some whole wheat pasta. Delicious!!! Make a basic cheese sauce (1/3 cup of better, 1/3 cup of flour, 2-3 cups of milk). Here is the link for how to make this sauce. I then added worchestershire sauce, a little lemon juice, 1/2 tsp of minced garlic, 8 oz of cream cheese, about 2 cups of shredded cheese, 1 jar artichokes - chopped, and thawed 10 oz package of spinach. Mix with pasta and top with panko breadcrumbs and cook for about 40 minutes at 375.

With the leftover mashed potatoes (or extra potatoes you didn't cook) you can make shepherds pie. I usually keep ground beef or turkey in the freezer, so made this with the leftover peas from dinner as well. Put a layer of mashed potatoes at the bottom of the pan. Cook the ground beef with onions, salt, pepper and coriander or use a packet of onion soup mix for 1 -2lbs of beef. I used the soup mix because I ran out of onions and had that from dip I made. Once beef is cooked, add 2 Tbsp of sour cream and mix well. Place layer of ground beef on top of potatoes then layer with peas and repeat. I had my 3 year old layer the peas on top to help. Put a last layer of potatoes on the top then cook for about 30 -45 minutes (depending on your oven) at 375 degrees.

Another item you may have are leftover roast or ham. You can easily use these as a filling for quesadillas, tacos or enchiladas or add into this delicious soup recipe that I use from Busy Moms Weeknight Favorites from Southern Living. Take 5 large baking potatoes, peeled and cubed, 1 medium onion chopped, 28 oz of chicken broth, 12 oz of diced ham (or beef), 1 1/2 cups broccoli florets, 2tsp bottle minced garlic, 1/2 tsp of salt and 3/4 tsp pepper and add all these into the slow cooker and cooked on high for 1 hour and then reduce to Low and cook for 6 hours. (I also cook it on the stove in about and hour or when the potatoes are tender). Process half of the soup mixture in a food processor (or use a hand held immersion blender) and then pour it back into the pot. Add 2 cups of cream (I used fat free half and half) and 2 cups of cheddar (or you can also use your leftover cheese from a cheese plate).

If you are like me and live in the Pacific NW, salmon is very often a part of a holiday meal. I use leftovers for making a fritata the next morning. To about 5 beaten eggs add in some leftover mashed potatoes and shred some of the cheese from the cheese plate you put out the night before and you have an easy, delicious meal! You can add in the leftover salmon or ham or bacon or just leave as potato and cheese. Bake for about 20-30 minutes (until edges are brown and eggs are cooked in the center) at 375. Here is a picture of the bacon wrapped salmon I made at Christmas (maple smoked bacon, wrapped around salmon which as been seasoned with thyme, rosemary, lemon juice and white balsamic vinegar, wrapped in foil and baked for 30 min at 375 - 3lbs of salmon).

If you have leftover squash - make soup with it. I made butternut squash soup from the leftover squash at Christmas dinner and a bag of squash I happened to have in the freezer.

To be able to use all the random pantry, fridge and freezer items I accumulated over the holidays, I created an inventory and a meal plan. My hope is the meal plan will last us for the next 2 weeks and will use up all the items in my fridge/freezer. It took a while to get organized. I first inventoried all the food + condiments we have (and finally threw out some old spices! If I haven't used the garam masala in 3 years, I'm probably not going to use it now). Then looking at my inventory, I created meals. I made it through 2 weeks and then lost steam. This is a great way to save money (New year's resolution # 1) and get organized with a fresh start. A week into it, we have stayed on track!

Happy New Year and happy cooking!

A new chicken recipe

2010-12-12T21:58:00.000-08:00

So I haven't had a chance to post, basically since I went back to work 3 months ago!! Full time (or more usually) job outside of the home, a 3 year old and 6 month old twins keep my too busy :)

Over the holidays I will find some time to post a longer blog (I have 2 weeks off!), but for now, I'll just tell you about the amazing chicken recipe I found tonight. I used the allrecipes.com spinner app on my iPhone for the first time and found this recipe for Garlic Chicken.

It was amazing! No overpowering garlic taste at all. Just delicious! I used panko instead of regular bread crumbs and that was my only substitution! Very rare. I usually change it up more :) I served it with mashed potatoes ( about 2 lbs of diced yukon golds, boil in water until soft. Mix in KitchenAid mixer with about 3 tablespoons of butter, 4 tablespoons of cream cheese, 1/4 cup of milk, salt and pepper to taste) and frozen peas (microwaved with a little water for 2 minutes). Easy dinner.

I have had so many other blogs go through my head, that when I have a chance to quiet my brain, I will hopefully find time to type them out!

Marie

Sundays at our house...

2010-09-12T21:42:00.000-07:00

Well, I'm back to work now and even though I've been stocking the fridge (and freezer) I'm trying to cook 2-3 meals on Sunday to take us through most of the week for lunches and dinners and saving the reserves for Thursday through Saturday. Its fall here in Seattle so I have been making soups. I bought a 2o lb bag of potatoes at Costco (don't ask) so many versions of potato soup are making their way into my freezer.

I actually used the last of it today making potato leek soup. I peeled and diced up about 6-7 small to medium sized yukon golds and put that in the slow cooker with 3 diced leeks, 6 cups of chicken stock, salt and pepper, 3 sprigs of rosemary, 3 sage leaves, and about a teaspoon coriander. Stir and cook on high for about 30 minutes. Then turn down to low and cook until potatoes are very tender (can smash them into the side of the crock pot easily with the back of your spoon), 6-8 hours. Then remove the sage leaves and rosemary sprigs. Use an immersion blender to blend everything until smooth. Add about 1/4 cup of white balsamic vinegar, cup of fat free half and half and 1/4 cup of unsalted butter, blend together and let cook on low for about another 3o minutes. Add more salt, pepper, half and half, or vinegar to your liking. Here is another recipe I have also used in the past.

I also made a beef stew with turkey bacon, onions, garlic, potatoes, carrots, Worcestershire sauce, balsamic vinegar, apple cider vinegar water, coriander, salt, pepper and rosemary. So good.Cook bacon, onions and garlic then sear the meat, add rest of ingredients and cook in a low oven (about 275) for about 3 hours.

Then for dinner we had chicken and spinach enchiladas. Store bought cooked roasted chicken, shredded. Defrost frozen spinach. Shred about 4 cups of cheddar cheese. In a lasagna dish roll chicken, spinach and cheese into whole wheat tortillas and place in row. Pour jar of Goya tomatillo salsa over the top and then top with some of the cheddar. Cover with foil and cook for 35 minutes at 375 degrees. Uncover and cook for 15 more minutes. Serve with sour cream.

This is what my stove usually looks like now on Sundays:

Another fall favorite is butternut squash soup. Here is my recipe.

I bought my first acorn squash of the season today and cannot wait to roast it. I love the fall!

Take out/Ordering in

2010-08-17T20:34:00.000-07:00

During the last couple of months we have definitely increased the frequency of our take out/ordering in, because when you have newborn twins and a toddler (hell, even if you don't) there are just some nights where the thought of even thinking of what to make is too much. On those nights you pour yourself a glass of wine, grab a beer or shake a martini and pour the kiddos some milk in their sippy cups then go online and figure out your options for dinner.

The world of delivery has definitely expanded in the last couple of years. In our little neighborhood of Ballard, we can get the regular pizza, chinese and thai but also pasta, sushi, indian and bbq.

Here are some of our recent favorites:

Pizza: Pagliacci (costs more than Papa Johns but worth it): http://www.pagliacci.com/menu/delivery/ Their original cheese is amazing! Most kids love pizza (and Karina calls every delivery person the pizza guy).

Chinese: We haven't found one we've loved yet. So kind of trade off between those that we get menus for in the mail. Karina loves the plain rice. I usually order something with peas or some kind of veggie to give her some of mine.

Thai: We tend to order from Mae Ploy in Ballard: http://www.maeployballard.com/. I'm a big fan of their crab wontons and beef pad see-ew. Karina pretty much will only eat the wontons and rice.

Sushi: Mori Sushi (Greenwood) http://www.morijapaneserestaurant.com/ They have terriyaki and other noodle and rice dishes, none of which have really done it for me. My husband likes their chicken terriyaki. I like their sushi + tempura. We usually order edamame for Karina which she eats with rice along with some of the cabbage salad that comes with Tim's dinner and his chicken. I also sometimes order cucumber sushi which she likes. The delivery guy also bows to you when he delivers the food :)

Indian: Kalia Indian Cuisine http://www.kaliacuisine.com/ Their mango lamb is amazing! Even the 1 is spicy though, so not as much for the kids, unless they can take the spice. Again, Karina usually eats the rice + then I make her some veggies.

BBQ: Gabriel's Fire http://www.gabrielsfire.com/ We ordered from them for the first time tonight. It was pretty good, but I must say, not all it was built up by others to be. We ordered the Delicious Double and an extra side to meet the $25 delivery minimum. It was a good way to sample a variety of their offerings and to give the toddler some options as well. The sides we ordered: baked beans (very good!), white rice (for Karina - sense a pattern?), mac-n-cheese (ok), corn bread (bland), and gumbo (Tim loved it). It is great for a toddler because they can eat the sides + the meat is all just grilled with the bbq sauces separate. I made the mistake of saying that the sauces were spicy, so Karina wouldn't even try them. The Carolina was my favorite. We also got the Kansas City and Chipolte.

When we do take out (where we pick it up) we almost always do drive-thru so that we don't have to get in and out of the car with the kids. More things should be drive-thru :) The options in our neighborhood are very limited: McDonald's, Burger King and Wendy's (all burgers), Taco Time or Taco Bell, Pizza Hut or KFC. Not the healthiest, although I saw a story on the Today show recently with someone from Zagat's on there rating fast food places: http://today.msnbc.msn.com/id/38694233/ns/today-foodwine/ which ranked Wendy's the healthiest of the burger places, if I remember it correctly.

Any other suggestions? Let me know. We are always open to something new! Especially given that I'm going back to work in a couple of weeks and we'll need some good deliver go to options.