Quick & Delicious!

I was searching the time-void otherwise known as "Pinterest" for some new dinner recipe inspiration.  I came across this delicious sounding meal, "Thai Fried Quinoa".  I was nervous about the young one.  He is picky, but I've learned that it's best not to plan or cook around his taste buds, they change rapidly, with his mood.  So, with a few adaptations to fit our family - the older boy will NOT eat peas and since he's so good about eating everything else, I indulge this aversion.  I have to say, this meal was AH-MAZ-ING!  We all had seconds, which unfortunately resulted in no leftovers in my lunchbox tomorrow.  Boo!  This recipe is quick, simple and healthy.  The cooking goes really quick, so read through it first and have your ingredients ready to go.  I did not do these things and Mr. Filabuster (a.k.a. our younger son) decided to vocalize every thought in his head at the same time I was reading the recipe and cooking.  Thus my advice, read through it first and have things read.  That's what my frazzled brain was wishing I'd done.

Enjoy a big bowl of this healthy yumminess tonight!

Thai Fried Quinoa  
*Adapted from Iowa Girl Eats food blog
Ingredients:
1 cup quinoa, rinsed and drained
1 cup lite coconut milk
1 cup chicken broth
1 tsp. olive oil
5 green onions, chopped
2 Tablespoons minced ginger
2 Tablespoons minced garlic
1 cup frozen edamame
1-8oz can pineapple tidbits, drained
1/4 cup cilantro, chopped
4 eggs
2-4 Tablespoons soy sauce (I used 4 because we like the flavor)
juice of half a lime
chopped cashews or peanuts (optional)

Method:  

1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth and bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender.  It takes about 15 minutes.
2. While the quinoa is cooking, heat a large skillet over medium-high heat and spray with olive oil (or add to pan and swirl to distribute evenly). Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly so the garlic doesn't burn.
3. Next add the edamame, pineapple tidbits, and cilantro and cook for 1 additional minute.
4. Push the ingredients to the sides of the pan, creating a clear space in the center. Whisk the eggs together in a small bowl, then pour into the pan. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
5. Add cooked quinoa, soy sauce and lime juice to the pan, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped nuts on top.

Click here for printable recipe

Dreaming Of Summer

Lately it's been rather cold and dreary here in the Northwest.  I enjoy all the seasons, but so many days of cold has left me dreaming a bit of warmth and the joys that summer brings.   One of those joys is fresh vegetables from the garden.  In my early growing up years, we lived out in the country in Southern Illinois and we had a huge garden.  One of our staple summer meals was spinach salad.  Really, this salad can be a side, but we loved it as a main dish.  Nothing is better on a hot summer evening than a big bowl of fresh, cool salad.  This salad can be tweaked however you need it to be; healthy, meatier, meatless......  I love it just the way my mom used to make it for us.  Be aware, you must eat this the same night, it's not nearly as good the next day.

Bring some summer dreams into your home tonight.

Spinach Salad 
Ingredients: 
2 bunches fresh spinach, washed & stems removed
4-5 boiled eggs, sliced
1/2 lb of bacon, cooked and sliced or broken up
1-2 bunches of green onions, sliced (depending on your love for onions)
For the dressing:
1/2 cup olive oil
1/4 cup vinegar (your favorite kind, but not balsamic)
1/4 cup sugar
1 Tbsp Worcestershire Sauce 
3 Tbsp. ketchup
dash of garlic salt/powder

Method:

• Mix together ingredients for the dressing and shake well.  I usually use a mason jar.
• Lightly toss all ingredients for the salad.
• Either drizzle dressing over whole salad, or individual salads.

**Roasted sunflower seeds make an excellent substitution for the bacon if you are looking for a meatless alternative!
 
Enjoy!!!

Click here for printable recipe   
 

Easy Lasagna

My older son LOVES lasagna.  I don't really like making it much.  Lots of steps, lots of time involved.  I LOVE easy crock-pot meals.  I found this recipe for crock-pot lasagna and it felt like a match made in heaven.  I tried it out last night.  I was very low on energy and in this recipe I didn't even have to cook the noodles first!  I was hoping this worked out well.  I was concerned because you wouldn't get the crusty cheese top.  Would it be as good?  Would it be too liquidy?  Wait!  I didn't have enough of the thick sauce and now have to substitute my own homemade sauce, but it's thinner!  I did it anyway.  It was smelling great and looking great.  Now for the true test, taste!  It was winner all over.  This is the crusty cheese kind, but this is the melty goodness that satisfies in every way.  My sister also gave me a great idea when we discussed this recipe today.  You could use a kitchen torch (ala creme brulee) to get that nice crusty cheese on top!!!

Dive into this cheesy goodness soon!!

Crock-pot Lasagna

Ingredients:
12 whole wheat lasagna noodles
2 large jars pasta sauce (your favorite - thicker is going to make for a thicker lasagna, thinner is more soupy)
2 16-ounce containers of small curd cottage cheese (or ricotta)
2 eggs
1 10-ounce package of frozen spinach
2 tsp. ground nutmeg
1 package spaghetti sauce spice mix (this is optional, but I really liked the flavor it added)
1 cup shredded Mozzarella Cheese
1/2 cup shredded Parmesan Cheese

Method: 

• Thaw spinach in microwave (2 minutes on high) and then squeeze out extra liquid using a kitchen towel.

 

• Mix together cottage cheese/ricotta, eggs, nutmeg, spaghetti sauce, spinach, 1/2 cup of Mozzarella Cheese and 1/4 cup of Parmesan Cheese.

 

• Layer 1 cup pasta sauce at the bottom of the crock-pot. Next layer 4 lasagna noodles (breaking as needed).  Now 1 more cup of sauce, then the cheese-spinach mixture.  Then another layer of 4 noodles and another cup of sauce and then the remaining  cheese-spinach mixture.  Top off with 4 more noodles and the remainder of the sauce.  

 

• Place the lid on the crock-pot and cook on low for 5-6 hours (I did 6).  
• In the last 10-15 minutes add the remaining cheese.  Cover and cook until ready to serve.

Enjoy with a nice salad and some crusty French bread.

Click here for printable recipe     
   

Chasing the "chill" away

This past fall I scoured recipe sites for a squash stew of sorts in order to use up an ENORMOUS squash given to us by our friends, the Weavers.  I had an idea of the flavors I wanted to combine and since none of the recipes fulfilled all of them, I decided to take some basic ideas and trek out on my own.  I was amazingly happy with the result and tried it out on my mom when I visited for my dad's surgery this past November.  She became its biggest fan and she doesn't even like sweet potatoes!  It's packed with good vitamins and protein.  The protein in my recipe comes from the beans and quinoa.  I didn't add meat, but some roasted chicken could easily be added and would taste great in this "chili/stew".   You can combine it with a nice cornbread or a crusty loaf of french bread and a green salad, to have the perfect soul-warming winter meal.

Chase away some winter chill with this delightful meal!

Squash-Sweet Potato & Quinoa Chili

Ingredients:
4 medium sweet potatoes (you can use any variety - yellow or orange)
1 medium squash (butternut is one of the best for this - any squash with a nice "meaty" center, not stringy)
4 Tbsp. Olive Oil
Salt & Pepper 
1 large sweet onion, chopped 
3 cloves garlic, minced
1 chipotle pepper, minced (These little guys are spicy so for reduced spice, remove seeds or substitute 4 Tbsp. of the "sauce" in the can)

3 cups cooked (or 2 cans, drained and rinsed) black beans or pinto beans
1 cup fresh or frozen corn (optional - I no longer add this because my oldest has decided he's not a fan of corn unless it's on the cob)
1 20-28 ounce can of crushed tomatoes
1 package of your favorite chili spice mixture - or the equivalent of your own chili spice mixture
2 cups vegetable or chicken broth

1 cup of uncooked quinoa 

Method:

•  Peel squash and sweet potatoes and cut into cubes.  Toss cubes with 2 Tbsp. olive oil and salt and pepper (about 1 tsp. each) and put into a 9X13 baking pan.  Bake at 400 for about 30 minutes (until the squash and potatoes start to turn golden).  ****Side note, this alone makes an amazing side dish by just adding about 1/2 tsp. of sage!

• While squash and sweet potatoes are baking, heat the remaining 2 Tbsp. of olive oil and add chopped onion and garlic, saute for 1-2 minutes.  Next add  the chipotle chili, beans, corn, chili spice mix and cooked squash & sweet potatoes.  Stir well. 

•  Now add crushed tomotoes and broth.  Let mixture come to boil.
• Add uncooked quinoa and stir well.  Let chili cook on medium for another 30 minutes to ensure quinoa is cooked through.  

Enjoy!

Click here for printable recipe  
 
    

It's a crockpot kind of week.

Crockpot meals can be life savers.  I'm picky about them though.  I'm not a big fan of crockpot recipes that involve cream of something soup and I really don't like having to brown meat or cook anything before-hand.  I guess I'm a bit lazy, but I just want to put it in the pot and have it cook and come out warm and yummy for dinner that night - no muss, no fuss (or minimal muss and minimal fuss).  This recipe is definitely in that category!  It's easy to put together, minimal steps are involved and the result is very, very tasty.  Pair it with a nice salad and some tortillas or tortilla chips and you have a nice and easy, well balanced meal!

Take it easy tonight with this pleasing crockpot meal.

Southwestern Crockpot Chicken   
Ingredients:
2 cups fresh or frozen corn (I now leave this out because my oldest does not like corn, except on the cob)
1 can black beans (or 1 1/2 cups if you make your own)
1 onion, finely chopped
2 cloves garlic
2 large breasts of chicken (boneless/skinless)
1 16 ounce container of your favorite  medium heat salsa (we also like to use a jar of my husband's homemade salsa verde) - medium heat is important for flavor, mild heat does not give enough flavor
1 tsp. ground cumin
1 tsp. paprika
*** I added 1 pkg of 1/3 less fat cream cheese (cubed) once and it made it deliciously creamy
*** Garnish:  Shredded Cheese, Avacado, Sour Cream, Chopped Green Onion, Shredded Lettuce...... use your imagination!

Method:
Add corn, rinsed beans, onion, garlic, cumin and paprika to the crockpot.  Mix together.
Next lay the chicken breast on top of the corn/bean mixture.
Now add the cream cheese (if using)
Pour salsa over the mixture
Cook on high for 1 hour and then turn to low for 4 hours.
Then shred the chicken with forks.
Serve with tortillas or tortilla chips and all your favorite toppings!

Click here for printable recipe

Hurry and get some curry!

This is another great recipe I discovered while prowling through other food blogs.  This one comes from one of my favorite blogs, A Pinch Of Yum.  You really should check it out.  There are some amazing recipes on there!  Since Indian food is one of our all time favorites, I thought I try this out.  All the guys loved it and it met with the meatless bent I've been going for.  However, we all commented that adding chicken would be VERY tasty too.  Nothing in this recipe is hard, but cooking the lentils and rice is time consuming, so make sure you leave yourself enough time for that.  The red curry paste is a MUST!  The first time I made this I had garam masala on hand, then second time I didn't.  I'm going to give the ingredients I used to replace garam masala because I'm guessing you all have those on hand, while garam masala might not be so readily available.  (I couldn't find it ANYWHERE at Fred Meyer.)

Hurry and get some curry tonight!

Red Curry Lentils
*Original recipe from A Pinch Of Yum
Ingredients:
* 1 1/2 cups dry lentils
* 1 bay leaf
* 1 clove garlic, minced
* 1/4 cup finely chopped onion
* 5 cups water
* 1/2 a large onion, diced
* 1/2 tsp. cumin
* 1/4 tsp. ground coriander
* 1/4 tsp. ground cardamom
* 1/8 tsp.  cinnamon
* pinch of nutmeg
* pinch of cloves
* 1 tsp. curry powder
* 1/2 tsp. turmeric
* 1/2 tsp. sugar
* 1 tsp. minced garlic
* 1 tsp. minced ginger
* 1/4 tsp. cayenne pepper
*  1 14 ounce can of tomato puree (or just puree a bunch of tomatoes from your garden)
* 1/4 cup coconut milk
*  cilantro for garnish
*  brown rice for serving

Method:
1.)  Bring 5 cups of water to a boil.  Add lentils, bay leaf, 1 clove minced garlic & 1/4 cup chopped onion.  Simmer for 45-50 minutes.  Drain, then set aside.

2.)  Melt butter, add the onion and saute for about 5 minutes.
3.)  Add all spices, including curry paste.  Stir-fry for 1-2 minutes, stirring constantly.
4.) Add tomato sauce and stir and simmer until smooth.
 
5.)  Add the lentils and coconut milk.  Stir and simmer another 15-20 minutes.


6.)  Garnish with cilantro and serve over brown rice.

Enjoy!


Click here for printable recipe

 

 

 

.....and we all said YUM!

Okay, so I was feeling in a rut and decided to go on-line and find some new inspiration for meatless meals this week.  This in addition to starting back to work this week has been interesting.  It is always nice to get kind of lost in the world of creating my art, food.  This was the perfect recipe for that.  I discovered it on a great site, A Couple Cooks.  This is by far one of my newest favorite sites to visit.  Vibrant food, taste-wise and visually!  Anyway, I digress. This recipe..... it was perfect.  I took the suggestion within the directions given by the "couple cooks" and turned on some music and just enjoyed.  There is some chopping involved, but nothing is hard about this and it is one of those meals that feels good to make.  Good ingredients, great smell, visually stunning.  I gathered everything, chopped with my favorite tunes and then put it all together and fell in love with my counter full of ingredients.  I guess I'm weird that way.

Well, the love just grew and grew as the ingredients combined to create amazing aromas throughout my kitchen and home.  I think I'm going to rename this dish, For the Love of Paella because we all fell in love it, even my little Mr. Picky!

Fall in love with some great food tonight!

For the Love Of Paella a.k.a. "Simple Vegetable Paella"

***Adapted from A Couple Cooks website   
Ingredients:
4 cloves garlic
One large sweet onion
8 ounces baby portobello mushrooms
One or two small bunches chard (enough to make two cups chopped)
1 can quartered artichoke hearts (in water, not oil)
1 1/4 cups arborio rice
2 1/2 cups vegetable broth
1 15-ounce can fire-roasted diced tomatoes
1 cup chickpeas (canned or cooked)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon turmeric
1 teaspoon kosher salt
Fresh ground pepper

Method:
1.  Gather all your ingredients.
2.  Mince your garlic, chop your onion, slice your mushrooms, wash & chop your chard and drain your artichokes!
3.  Measure out the rest of the ingredients and open any cans.  Bring it all to where your large skillet is.
4.  Heat the olive oil in a large skillet.  Saute onions, garlic and mushrooms until tender (about 5 minutes)
5.)  Add the 1 tablespoon of paprika, 1 teaspoon of turmeric and the rice.  Stir together in skills for about 1 minute. 

6.)  Add the can of fire-roasted tomatoes, Swiss chard and chickpeas, salt & loads of ground pepper!

7.)  Pour in the vegetable broth, enough to fully cover the vegetables and rice.  Make sure it totally covers the rice or you'll end up with crunchy bits of rice here and there.  Arrange the artichoke heart quarters over the top.

8.)  The broth should be brought to a boil.  Once it boils turn down to a simmer and let it all hang out for about 40 minutes. 
9.)  Once the liquid has absorbed or cooked out, remove from heat and let sit for a few minutes.  More liquid absorbs in these minutes.  Do not let it cook too long or it can burn.

Enjoy!!!

Click here for printable recipe

Tasty, healthy & EASY!

I have a Rachael Ray cookbook that I love, it's called Express Lane Meals.  It's got three different sections; "Meals for the exhausted", "Meals for the not too tired" and "Bring it on! (but, be gentle).  This recipe comes from the "meals for the exhausted" section, so that should clue you in to the difficulty level.  She calls it "Cacio e Pepe (Cheese & Pepper Pasta) and Spinach with White Beans.  I call it just plain GREAT!!  The ingredients are simple and the method is easy.  On top of simple and easy, it tastes fantastic.  I have a picky eater in my house.  He'd be happy if I made him nachos or peanut butter and jelly sandwiches every night.  This pains me, to say the least.  He is not usually very excited about the new dishes I make.  He has to take his "no thank you" bite though.  (You must take a bite and try it before you can say "No thank you" to it.)  Last night he was excited about the "noodles" and his excitement turned to joy, his and mine, when he returned for 2 extra helpings of this meal!  My other boy loves just about anything and eats heartily.  He went for 3 rounds as well.  This meal will now be in the weekly rotation.  It's tasty, healthy and above all, EASY!!

Enjoy some of this simple goodness tonight with your family!

Cacio e Pepe (Cheese and Pepper Pasta) and Spinach  with White Beans 
*From Rachael Ray's Express Lane Meals cookbook
Ingredients:
Salt
1 pound thin spaghetti noodles
3 Tbsp. butter
5 Tbsp extra virgin olive oil
2 tsp. coarse black pepper
1 cup grated Pecorino Romano cheese
1 10-ounce box of chopped frozen spinach
4 garlic cloves, chopped or minced
1 14-ounce can cannellini beans, rinsed and drained
1/4 tsp. ground nutmeg

Method:

• Bring a large pot of water to boil.  Salt the water and add pasta to boil (according to package directions - about 6 minutes).
• ***You'll want to save 2 ladles-ful of the pasta water before you drain it!!!  Don't forget
• While pasta is boiling, place a large skillet over low heat and place butter and 1 Tbsp. of the olive oil and pepper into it.  Let this slowly melt until the pasta is done.

Yummy!!

• Also while pasta is boiling, defrost the spinach in the microwave for 6 minutes on high. 
• Heat a small skillet over medium heat.
• Add 2 Tbsp. olive oil, then the garlic, cook garlic for 2 minutes.
• Now add the beans to garlic. 
• Next add the spinach to the beans, breaking it up as you drop it into the pan.

• Season the spinach and beans with nutmeg, salt and pepper
• When the pasta is done remember to reserve 2 ladles-ful of the pasta water and add 1 ladle to your melted butter-pepper mixture.
• Drain the pasta and toss it in the pan with the butter, pepper, pasta water sauce.
• Turn off the heat and add the cheese in small handfuls, tossing with tongs until all the cheese in incorporated.  It will form a creamy sauce to coat the pasta.

 

• Add another ladle of cooking water if needed (I add the 2nd ladle every time).
• Now season the pasta to taste with salt and drizzle with 2 Tbsp. of olive oil.
• Serve the pasta and spinach-bean mixture side by side (although, mixing them also tastes great!!)       

Enjoy!


Click here for printable recipe.

Sharing The Love

Oh how I've missed posting on my blog!  I'm enjoying the summer and the slower pace of life it brings.  Our garden is producing like crazy and we harvested our first 4 blackberries (out of hundreds!) last night.  Honestly, I don't think you can beat Yakima in the summer (or the spring, or the fall, or the winter for that matter - I guess I love it here!).  The other thing Yakima seems to be producing alot of lately is babies, at least in our church!  This post is about the meal that is quickly becoming one of my standard "new arrival" meals to the family.  We love it and it's easy, transportable and FULL of delicious flavor.  I found it, thanks to my "Darling" friend Regina, in a Rachael Ray cookbook.  Regina marked this one with a note, as she did all her favorites.  I know I would have loved it anyway but there is something emotional and special about making recipes that are shared favorites with someone you love.  So now I make this to share my love with others around me.  It just feels so right.

Share the love with your family tonight!

Pasta in Vodka Cream Sauce  
**Adapted from in "Classic Rachael Ray 30 minute meals - The All Occasion Cookbook"
Ingredients:
Salt & Pepper to taste
1 box of your favorite pasta - I typically use whole wheat penne or elbows
1 Tbsp. of extra virgin olive oil
1 Tbsp. butter
2 cloves of garlic, minced
1 shallot, minced
1 cup vodka
1 cup chicken broth
1 can (28 ounces) of crushed tomatoes
1/2 cup cream (you can use heavy cream, half and half, or even milk in a pinch - I've used them all)
20 leaves of fresh basil, torn
1-2 chicken breasts - baked (if desired - This can make the meal a bit heartier if you need meat.  We enjoy it both ways.)

Method:
Boil water in a large pot over high heat.  When water comes to boil add salt and pasta.  Cook according to length on package directions.
While pasta is cooking, heat a large skillet over medium head.  Add the olive oil, butter, garlic and shallots.  Saute for 3-5 minutes.  Add vodka and cook to reduce by half.  This usually takes at least 3-5 minutes.  You'll see that it's not as liquidy in the pan and the strong smell of alcohol no longer threatens to choke you as you stand over the pan.  This is a really important step.  If you don't let it reduce enough your sauce will NOT taste good. 
Once vodka is reduced, add the childen broth and tomatoes.  Allow the sauce to begin to bubble, then reduce the heat and simmer.
Season with salt and pepper.
Stir in cream and return sauce to a bubble. 

This sauce is sooooo yummy!

Once the sauce bubbles, remove it from the heat and toll in the hot pasta, chicken (if desired) and torn basil leaves.  Serve immediately with a sprinkling of parmesan cheese if desired!



Click here for printable recipe.

The world's most perfect grain

I didn't even know what quinoa was before I met my husband, the botanist.  I went to a party with him with his graduate school buddies, all botanists.  Let me tell you, there was some incredible food and all of it was botanically interesting!  His professor made quinoa and black beans.  It was so simple and delicious!  I learned a great deal about the "perfect grain" that day.  For starters it's not a true grain, but a chenopod, from the family chenopodiodeae which includes herbs and shrubs and is closely related to species like beets & spinach.  The best part of what I learned is that quinoa is an excellent source of both protein, containing essential amino acids, and dietary fiber!  Really important when trying to be "mostly meatless" and prepare balanced meals!
I love toasting my quinoa a bit before cooking it.  It gives it an extra nutty flavor. 

Enjoy this "super grain" that's not really a grain tonight with your family!

Quinoa & Black Bean Casserole 
Serves 6
Ingredients
Quinoa grains (about 1 cup) - I like using the red quinoa
Black beans (1 can or equivalent if doing dry beans)
1/2 cup corn
½ cup salsa (any kind you like)
1 Tbsp Olive Oil
1 medium onion
2 cloves of garlic
1 Anaheim or Poblano chili, roasted
1/2 cup chopped cilantro
1 tsp. cumin
1 Tbsp. hot sauce (my current favorite it Bufalo Salsa Chipotle)
1/2 - 3/4 cup Cheese (Cheddar or Monterrey/Pepper Jack); shredded
Tortillas or Tortilla chips

Method:
Cook quinoa to package directions (I toast it in olive oil for a few minutes to give it a nuttier flavor before boiling it in water).

Toasting the quinoa

quinoa after it is boiled

Split and seed the chili pepper and lay face down on a baking sheet.  Roast at 475 degrees until skin is blackened (about 4 minutes). Then chop roasted pepper.

Roasted chili adds fantastic flavor

Saute onions & garlic in olive oil until tender.
Mix together sautéed vegetables, cooked quinoa, beans and corn, salsa, cilantro, roasted pepper, cumin & hot sauce.
Pour into baking dish.

Ready for the oven!

Sprinkle top of mixture with shredded cheese.
Bake at 350 degrees until cheese is melty and bubbly, about 15-20 minutes.
Serve with tortilla chips or warm tortillas and salsa & sour cream to taste

Click here for printable recipe

Fox-Hunting Sandwiches

This recipe is from my grandma.  Her name was Mildred, or Millie to friends.  I adored her.  She was a wonderful cook and made the best apples pies known to man.  This is a recipe for sandwiches she used to make for my grandpa when he went fox hunting. She named them "Stack Sandwiches" after the breed of fox hound my grandpa raised, "Stack".  My grandma wrapped them in tin foil so they could be heated near the campfire when the men were ready to eat their dinner. They were a big favorite with the guys who went fox hunting with my grandpa. My mom used to go along when she was a little girl, but she didn't like cheese on hers.  My grandma used to wrap the sandwiches and put a toothpick in the ones without cheese so my mom could have the ones she liked.  I love knowing a story behind a favorite recipe.  It makes me feel closer to my grandma somehow.  I'm glad to be able to share this with my boys and now with you. 

 Hopefully it will pass to many more generations!

Stack Sandwiches 

Ingredients:
1 Tbsp. Olive Oil
1 medium onion, chopped
2 pounds ground turkey
1/2 cup ketchup
1 Tbsp. mustard
1 can of chicken gumbo soup
dash of garlic salt or powder
1 Tbsp. BBQ sauce

salt and pepper to taste

***Hamburger buns & cheese slices

Method:
1.)  Saute the chopped onions in the olive oil.
2.)  Add the meat to onions and brown.
3.)  Once the meat has cooked, add all the other ingredients and mix together
4.)  Pile the mixture onto some buns, place some cheese on top to melt (if you like it) and ENJOY!!!

Click here for printable recipe

Spices Galore!

One of my favorite aspects of Indian food is the flavor derived from the use of spices, LOTS of spices.  This dish was introduced to me by my friend Brandi and my husband and I instantly loved it.  It doesn't disappoint on flavor or spices, or spice for that matter - it can be a bit hot.  I've adapted it a little so that our kids can enjoy it as well.  I had to after the first time I made it when my oldest was a very little guy and he turned red and gasped for water.  It's not that hot, but to a 2 year old it was.
Chana is Hindi for chickpea and Masala refers the use of the spice garam masala, a blend of spices common in northern India cuisine.  The spice blend often includes white and black peppercorns, cloves, cumin, cardamom, nutmeg, anise and coriander.  . This is another seriously easy vegetarian meal that can be paired with chicken for those who like meat with dinner.  I've also blended it to make some amazing hummus or for use as a sauce for pasta.  It is incredibly versatile that way!

So grab some tasty naan and enjoy some flavors of India!

Chana Masala 
Ingredients:
1 large onion, chopped
4 cloves of garlic, crushed
2 small fresh green chili peppers, chopped (I choose milder versions for now)
1 3/4" of ginger root, minced
4 Tbsp. olive oil
4 tsp. ground coriander
2 tsp. cumin seeds
1/4 tsp. cayenne pepper (I leave this out for now with kids)
1 tsp. turmeric
2 tsp ground cumin
4 tsp. lemon juice
2 tsp. paprika
1 14 ounce can of diced tomatoes
3 1/4 cup of chickpeas/garbanzo beans
1 tsp. garam masala
salt to taste

Method:
1.)  Cook onion, garlic and ginger & chilies in olive oil until softened, stir occasionally
2.)  Add all spices, except the masala and cook over low heat for 1-2 minutes; Stir Continuously!
3.)  Add tomatoes, roughly chopped, in juice
4.)  Add cooked chickpeas & mix well
5.)  Cook for 30 minutes over medium heat, stir occasionally
6.)  Add masala & salt (in the original recipe the chilies are added here, but we prefer them cooked for now)
7.)  Stir well and serve immediately.

Click here for printable recipe

Ode to Pat & Oscar's

Okay, there are a few things I miss about living in Southern California, along with some dear friends and family, those things include Rubio's and Pat & Oscar's.  I can't make fish tacos and don't even want to try at this point, but I have been trying my hand at recreating the bread sticks and pasta dishes at Pat & Oscar's.  They have a delicious pasta called "Mato-Fredo" there that combines their marinara pasta sauce with their alfredo sauce.  It makes me hungry just typing this!!!  Well, I decided to get going on a copy-cat version of my own.  It turned out pretty darn good!  I call it, "Spi-mato-fredo" because I added spinach to the dish as well.  It's been given the official  "stamp of approval" from my amazing friend Stacy, who generally makes me feel like the most fantastic cook ever placed in a kitchen!  To top it all off, this dish is EASY!!!  So if you are looking for a quick, hot and satisfying meal to make for your family, you've got it in this recipe!  If you have to have meat for dinner in order to feel like it's really dinner, chicken is a wonderful addition to this dish!

Enjoy the extra time with the family this easy recipe will give you!

Spi-Mato-Fredo 
Ingredients:
1 box of your favorite pasta
1 Tbsp olive oil
1 medium sweet onion (optional - but we like onions at our house), finely chopped
1 garlic clove, minced
1 jar/can of your favorite pasta sauce (or you can make your own, but that would defeat the purpose of the quick & easy part of this recipe. :))
1 jar of your favorite alfredo sauce (again, you can make your own, but if you're going for quick and easy...)
1 bunch of fresh spinach (washed with stems removed) or a box of frozen spinach
Parmesan Cheese for garnish

Method:
1.)  Prepare pasta according to the box directions
2.)  In a seperate pan, heat olive oil and saute onions until tender, add garlic for the last minute.
3.)  Add pasta sauce & alfredo sauce and heat through
4.)  Add spinach and heat until spinach is soft
5.)  Mix pasta with sauce & garnish with parmesan!

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