Menu 3

Whew, another 2 weeks, another menu. Enjoy!

Fun:
Almond-Apricot Chicken with Mint Pesto - also a guest-impressing dish...and yummy!
Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Comfort:
Meatloaf** - This is a simple recipe, but it's my favorite meatloaf - you just can't beat your mom's cooking. I served it with these amazing little bite-sized pieces of Heaven. In addition - whenever I make meatloaf, I double or triple the recipe and then freeze it in a loaf pan and then transfer it to a ziploc bag. Then I have a delicious and easy meal any night of the week - and a lot more healthy than a frozen dinner from the grocery store! I've included instructions for freezing in the recipe below if you are interested. Thai Chicken Curry - An all-time-favorite. Please try this. Rumored to come from an Thai/French Fusion restaurant, this dish is just delicious, easy to make, and comforting. Not very exotic in technique, however, so if you haven't cooked Thai food before, do NOT be intimidated. I like to add extra veggies - zucchini, a bell pepper (any color), potatoes, etc. Sauteed or fried tofu is also a great substitute for the chicken, if you're in the mood. You can find Red Curry Paste in the Asian aisle of almost any grocery store.

Vegetarian:
Tomato and Mozzarella Quesadillas with Basil - Another favorite! If you have nut allergies, just skip the pine nuts, they're still delicious. I believe fresh basil is the key ingredient in this dish.
Corn and Butternut Squash Chowder** - Unbelievably good. This is in the September 2009 Everyday Food Magazine. I could go on and on about how easy it was to prepare, about how I was licking my bowl when it was done because it was SO delicious, but really, you should just make it. Like, tonight. SO SO good. I served it with a rustic loaf of sourdough bread and fresh strawberries. The recipe is below. Please try it - and if you don't subscribe to this magazine, I think you ought to take a jaunt over here right now because it's so helpful in the kitchen!

Fast:
Middle Eastern Grilled Chicken
Salmon with Sweet Corn, Tomato, and Avocado Relish - This dish blew me away. Definitely fast and DEFINITELY worth it. Even if you don't love fish! Just absolutely an A+ dish. Here's how to make it super fast and easy:

1) Make the relish in the afternoon and then let it just sit in the fridge until serving, then most of your chopping is done

2) Use frozen corn over fresh (unless you have the time)

3) Use a broiler to cook the fish (about 4-5 minutes per side) and for the last 5 minutes, just throw the asparagus and maybe some mushrooms next to it - no sauce needed for the veggies

4) For the spice rub, don't worry about ingredients you don't have - as long as you have paprika and salt, the spice will work with bits and pieces of the rest (for instance, I used minced garlic instead of garlic powder and Italian seasoning instead of Thyme).

Slow Cooker:
Creamy Farmhouse Chicken and Garden Soup
Thai Chicken and Noodles - This dish comes from our guest blogger, Karen, last week. I loved it - not the usual salty, processed meal that you think of when you think of a slow cooker. I followed her advice and used 1/4 C lemon/lime juice instead of chicken broth and thought that was a nice touch. I also used rice instead of Vermicelli Noodles because, frankly, I just forgot to buy them. Still delicious!

Sweet Treat: We're taking a bit of a sugar-break at our house, so this week we'll be eating Homemade Microwave Popcorn! I originally got this idea from a cousin of mine and I have been hooked ever since. Delicious, easy, cheap, and fun! Listen carefully to your microwave, I've found that the cooking time varies depending on the microwave. Also, you can use olive oil, cooking spray, anything really. Lastly, yellow kernels work better than white because of the higher burning temperature.

**Recipes not found on internet:
Mom's Meatloaf:
1 ½ pounds hamburger (or 1 pound hamburger and ½ pound sausage)
8 oz. Tomato juice
¾ cup dry oatmeal
1 egg –beaten
1/3 cup onion
1 ¼ salt
Combine and mix well.
(If you are freezing it, at this point: place in bag and press flat. Freeze.) Bake in greased loaf pan at 350 for 55 minutes. (If using from frozen, thaw, and then follow directions accordingly.)

Corn and Butternut Squash Chowder from Everyday Food Magazine, September 2009 issue

2 T Vegetable Oil

1.5 Pounds Butternut squash, peeled, seeded, and cut into 1-inch chunks (most grocery stores and some farmer's markets will sell it cut this way, or at least peeled and seeded if you are short on time!)\

1 Medium Onion, chopped

10 ounces frozen corn kernels, thawed

1.5 t Curry powder

Coarse salt and ground pepper

2 Cans (14.5 ounces each) vegetable broth

1/2 Cup Heavy cream

In a large heavy pot, heat oil over medium high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

Serves 4. Prep Time: 15 Minutes. Total Time: 40 minutes.

Who you calling a dip!?

Looking for something to make for a crowd? share at a party? enjoy just for yourself!? Well, you've come to the right place. So without further ado... here's to dips!

Nut free Pesto
Ingredients:
3 garlic cloves
1/2 cup fresh basil
1/3 cup grated parmesan
1/3 cup olive oil (extra virgin please!!)
1 tsp salt, more to taste
1 lemon zest (grated)
3 tbsp fresh lemon juice
1/8 tsp freshly ground (or not, whatev) black pepper
(if you want to add some pine nuts you can, but don't call it nut free if you do!)

Mmmmm.... Is it just me or are olives just plain good!?
I love all kinds and colors and stuffed with anything! I love them sliced or diced or hey, even puree!

Olive Tapenade
Ingredients:
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
Fresh cracked black pepper (to taste)
**Serve with water crackers or unsalted saltines to spread on.Combine everything in a food processor (I use my magic bullet!) Put it in a bowl and chill until ready to serve. Will keep for up to 2 weeks refrigerated.


Guilt Free Salsa from my mom - DELICIOUS and addictive =)

Corn and Black Bean Salsa
Ingredients:
2 16-oz. cans black beans
1 16 oz. can of corn
5 Roma tomatoes, chopped
1 medium red onion, chopped
1 medium avocado, chopped (I usually put either one large one or two small ones because I love them!)
1/4 cup chopped fresh cilantro
1 lime
Hint of Lime Tortilla Chips

Drain the black beans and corn. In a large bowl, combine all ingredients except for the lime and chips. Toss to mix well.Before serving, squeeze the juice from one lime over the topServe with lime chips

Guest Blogger: Homemade Pancake Mix

I know I promised another dessert, but I've come across something wonderful recently, and it's my very own pancake mix! I purchased a wheat grinder a few weeks ago and have been incorporating whole wheat into every recipe I think can handle it.

Remember the blueberry flax pancakes Alicia posted from allrecipes.com a few weeks ago? One of the reviewers on that site said to try it using a pancake mix that was also on allrecipes.com. It's part wheat flour and part white flour, which is exactly what I was looking for. My kids love pancakes, and I love that you make the mix up, store it, and just add milk and eggs when you're ready.

Pancake Mix

4 c. white flour

2 c. wheat flour

2/3 c. sugar

2 tbsp. baking powder

1 tbsp. baking soda

Store in a cool, dry place for up to 6 months.
To make, mix 1 c. pancake mix with 1 egg and 3/4 c. milk.

Pour onto hot griddle, bake, and enjoy!

365 Days of Slow Cooking

I'm very excited about this week's guest blogger. Who doesn't love a good meal from the slow cooker? Mmmm, that comfort food taste that you just can't quite find anywhere else that takes you right back to Sunday dinners as a child.
Well, slow cookers aren't just for Sundays anymore! Karen Petersen has been doing an experiment for the last 219 days (and will continue until she hits 365): eat a meal from her sl0w cooker - every. single. day. I've asked her to share with us a couple of tips she's learned along the way - and a few of her favorite recipes (hurray!), which she also has available on her blog, www.365daysofcrockpot.blogspot.com/.

Here's what she had to say:

I have been using my slow cooker everyday for 219 days! Before I started this little “project” I had one recipe that I made in my slow cooker. ONE! Now I have over 219. Some good and some I will never make again. I didn’t really know anything about slow cookers before I started. I just kind of experimented with things and have learned a lot along the way. I just want to say that I love my slow cooker now and it has so many benefits! It’s great for busy families and serving in shifts, it doesn’t heat up the kitchen, it’s economical, and inexpensive, tough meats become tender…I could go on and on!

I’d love to share 3 things that have helped me and hope that you will find that they help you too. Check out my blog for more tips, recipes, and reviews.

Tip #1: Use the right size of slow cooker! It is important to fill the slow cooker about 2/3 to ¾ full. If it is not filled enough it will overcook and burn. I started out at the beginning of my experiment with solely a 6-quart slow cooker. Keep in mind that I am cooking for my husband, my 2 kids, and myself. This size was way too big and things would not turn out that great. Then I purchased a 3-quart slow cooker and it seems to be the perfect size for us on a daily basis. Every now and then I use my 6-quart for big cuts of meat or if I’m cooking for company.

Tip #2: As a general rule, lifting the lid off the slow cooker lengthens the cooking time by 30 minutes to an hour. The steam builds up inside the slow cooker and creates a vacuum seal. Each time the lid is lifted the steam and heat escape, extending the cooking time. Again, I’ve learned this little tip along the way. I used to always lift the lid…several times over the course of its cooking time. Now that I know this little tidbit, meals turn out a lot better and don’t take near as long.

Tip #3: Tenderness of the meat is directly correlated to the cooking time. Tough cuts of meat can become tender in one extra hour of cooking time. When you check your meat for doneness, if it isn't tender, let it cook for another hour and check again.

Interestingly, some of my favorite recipes have been desserts. One of my favorite desserts is the caramel chocolate cake. I also did an applesauce that my kids and I loved. My husband loved the garlic lime chicken and my mouth watered over the Garlic Caesar Chicken with Spinach Fettuccine. Because I want you to succeed in your slow cooking adventures (by succeed, I mean your family will eat your meal without complaining), I’ve ranked all of my recipes with a star rating. The ratings are as follows:
5 stars: I love this dish, I would make it once a week if I could!
4 stars: This is a tasty dish; it will go in our rotation of meals.
3 stars: I liked it okay, I probably won't make it more than once every several months.
2 stars: I ate it, but I won't make it again.
1 star: It was gross and I didn't even finish it.

Good luck in your slow cooking and email me if you have any questions or comments…I’d love to hear from you!

And here are some questions answered about Karen:
EAAM: Where are you from?
KP: I grew up in Montana and moved to Utah when I was 18 for college. I now live in Utah, just north of Salt Lake.

EAAM: What got you into cooking?
KP: The reason I cook is because I have to! I have a husband and two kids...I was always more of a baker until this year. Now I cook everyday. It saves money too...which is always nice.

EAAM: What is your go-to; that meal/food/dessert/snack that you find yourself eating over and over and over again?
KP: Peanut butter sandwich, peanut butter plain, peanut butter and chocolate! Love them all!!

EAAM: What is your favorite food?
KP: I love most all food! The only thing I don't like is watermelon and cantaloupe. Everything else is wonderful!

EAAM: What is the one kitchen appliance/accessory/utensil you just can't live without?
KP: The slow cooker, of course!!

EAAM: You're going to live on the moon for 1 year and can only bring 1 kind of dessert, what do you bring?
KP: Only one? I'm such a dessert fan. I would have to say brownies, or cookies that were kind of brownie-like.

Menu 2

COMFORT:
Stacie's Swedish Pancakes* - These were gone far too quickly. I doubled the recipe and we still had hardly any leftovers. Took me a little bit to really get them down, but even when they were a little misshapen, they were absolutely delicious! I also threw in some flaxseed meal.
Mexican Lasagna - SO easy and so yummy. I used the corn tortillas from last week's tostadas instead of spinach tortillas. I also added some zucchini and mushrooms in quartered small chunks and lowered the amount of meat in turn to about 1.3 pounds. Ground turkey works fine as well.

VEGETARIAN:
Spinach Artichoke Whole Wheat Penne - Very yummy. If you have nut allergies in your home, try using shelled pumkin or sunflower seeds instead of pine nuts in the pesto. I thought watermelon made a nice palate cleanser, as well as a rustic loaf of bread. I added quartered mushrooms and zucchini to the pasta and some basil to the pesto for a little added flavor. Your family won't even notice it's healthy!
Indian Dahl With Spinach - This is a hearty, delicious dish, and I especially loved the spinach in it. However, if you aren't used to Indian food or vegetarian food, you might want to try adding some sour cream and nutmeg to it - and maybe serve it over potatoes or rice to add some interest to new-to-the-taste palates. Also, I used just a little oil instead of ghee or butter to reduce cholesterol.

FAST:
Veggie burgers (or burgers, whichever you prefer)
Sloppy Joes - just any old house-brand can and buns

FUN:
Halibut with Grilled Eggplant Salad
Steak with Spinach Couscous - To cut costs, I used Sirloin tip side steak, thin sliced. This was a fabulous meal. I also beefed up the side dish by adding red onions, mint, and basil - and I used quinoa instead of couscous to add a little more health to the dish. I then froze the left-over spinach to use in the Dahl a couple of days later.

MAKE AHEAD (I am missing my slow cooker this week, but it will be back next week!)
Macaroni and Cheese - Very forgiving recipe. I use whatever cheese I have on hand. I also use Shallots rather than garlic. You MUST sprinkly some nutmeg on it before putting it on the table, it just makes the thyme sing and the whole dish comes together.
Chicken Salad

Pizza/Pasta
Leftovers

Sweet Treat: Rice Pudding, I'll just use left over rice and leave out the raisins...mmmm...love this recipe.

***
Stacie's Swedish Pancakes:
3 Eggs
3/4 C Flour
1/4 C Sugar
1 C Milk
Mix in a blender - pour onto a hot griddle. Top with fresh fruit, powdered sugar, butter, etc.

Chicken Salad
However you like it.
I like it like this: spinach, pre-cooked chicken, mushrooms, tomatoes, olives, avocados, nuts or seeds, feta cheese, Poppyseed Dressing, etc......

After School Snacks

Its that time of year again when kids are going back to school, the weather is beginning to cool down, and people are wanting one thing.... snacks! So I decided for my first post I would give some fun ideas for snacks. Whether you have kids to entertain after school, all day long, or you're like me and you just like to have a good snack, these will be sure crowd pleasers. Enjoy!

Crunchy Monkey Peanut Butter Banana Sticks
soooo yummy, soooo easy, and even fun to eat...
Applesauce Oatmeal Raisin Cookies
truth be told I've had these for breakfast. They're delicious and healthy!
Fruit Kebobs
For an elegant twist to an older crowd, cut out the peanut butter and try dipping the fruit in different chocolates

And some "originals" (although I'm sure they've been done a hundred times...)
Sushi for kids!
just use any tortilla or wrap, roll it out and spread cream cheese over the whole thing, cover it with one layer of your choice of cold cut meat. Roll tight and cut it up into slices. Serve it with chopsticks for some added fun =)

Personal Pizzas
Always a hit! Whether you use bagels, english muffins, or tortillas, you can pile it high with sauce, cheese, and any toppings you like. Just put it under the broiler on high for a few minutes and you'll have pizza before you know it!

Dips!
of course the regulars will always be good... ranch, peanut butter, yogurt, etc. but try using a fun, easy fruit dip like the one below. Give your kids toothpicks or stemmed cherries to make it more appealing.
fruit dip:
1/2 cup sour cream
1/2 tsp cinnamon
2 tbs brown sugar

Guest Blogger: Summer of Pie

Hello, my name is Stacie and I'm addicted to dessert.

This summer, I've unintentionally found myself hooked on pies. I've done fruit, and I've done chocolate. But for my husband's birthday a few weeks ago, I knew I had to make his favorite- banana cream- and I wasn't looking forward to it. No matter how I try, I just don't like bananas. Mash 'em and bake 'em up in bread, and I can't stop eating them. But just a slice of banana? No thanks.

Enter the perfect solution to banana cream pie: chocolate. Also goes by Black Bottom Banana Cream Pie. Have you seen her? The perfect marriage of fruit and chocolate. So good, I didn't even pick the bananas out. That's saying something.

Black Bottom
Banana Cream
Pie

Oreos
3 1/2 tbsp. butter, divided
1 1/2 c. whipping cream, divided
1/2 c. semi-sweet chocolate chips
4 tsp. vanilla, divided
1 1/2 c. half & half
1/2 c. sugar
2 tbsp. flour
2 eggs
1 egg yolk
2 tbsp. powdered sugar
Chocolate curls
Bananas

Crust: Spray a 9-inch pie plate with Pam. Mix 2 1/2 c. crushed oreos with 2 1/2 tbsp. melted butter. (I just used one bag of the mini oreos and it was perfect- and cheaper than a full package.) Press into bottom and up the sides of a 9-inch pie plate. Chill for 30 minutes.

Ganache: In a saucepan, heat 1/2 c. whipping cream with 1 tbsp. butter. Heat until it's hot but not boiling. Add 1/2 c. semi-sweet chips and 1 tsp. good vanilla. Stir till smooth. Pour into crust and chill for 30 minutes.

Arrange thin slices of banana on the ganache, top with 1/2 the vanilla pastry cream, arrange more thin slices of banana on top, and spread remaining vanilla pastry cream over top.

Vanilla Pastry Cream: In a saucepan, heat 1 1/2 c. half & half until it's simmering. In a separate bowl, whisk together 1/2 c. sugar, 2 tbsp. flour, 2 eggs, and 1 egg yolk. Gradually whisk into hot half & half. Bring mixture to a boil and boil for 1 minute. Remove from heat and add 2 tsp. vanilla. Cover with plastic wrap and let cool in fridge at least 2 hours.

Vanilla Whipped Cream: Beat 1 c. whipped cream, 2 tbsp. powdered sugar, and 1 tsp. vanilla until stiff. Once vanilla pastry cream and bananas are on pie, spread vanilla whipped cream on top and save some to spoon mounds around the edge. Top with chocolate curls and enjoy!

Not sure how to make chocolate curls? I followed this tutorial and loved how they turned out. I used about 1/2 c. semi-sweet chocolate chips because I didn't have any Baker's on hand.

Tip: since this pie is step-intensive, I suggest making the vanilla pastry cream first, since it has to chill for a few hours. You can also make the oreo crust at that point and let it start chilling as well. From there it shouldn't be too bad.

See you in a few weeks with another dessert!