At the store today Zachary found some super wrinkly organic kale that he wanted to try. So we made this nutrient rich side dish to accompany a big pasta feast for dinner.
1 bunch kale, washed, stems removed and chopped
2-3 cups of broccoli florets, broken in to bite size pieces
olive oil
2-3 garlic cloves, chopped
sea salt
large pinch of red pepper flakes
good quality balsamic vinegar
in a large pan heat a good slosh of olive oil, add garlic and red pepper flakes and stir for a few seconds. Add broccoli and cook for 1-2 minutes, shaking/stirring occasionally. Add kale and stir. Add 1/4 cup water and cover for 2-3 minutes. Remove lid and cook until everything is cooked through but still bright green. Give a good slosh of balsamic vinegar before serving. YUM.
Sunday, May 25, 2008
Sunday, May 18, 2008
Menu Planning Monday (on Sunday)
Monday – Chinese chicken salad (using the dressing from Asian noodle salad) and pork potstickers & brown rice
Tuesday – buffalo wings, veggies & blue cheese dip
Wednesday – lasagna, roasted asparagus
Thursday - sourdough buffalo burgers with avocado, salad
Friday - pork loin chops, mashed red potatoes, garlicky green beans
Saturday - grilled vegetables (fresh from the farmer's market), grilled chicken and grilled sausages or hot dogs
Sunday - something wonderful inspired by Saturday's farmer's market finds
Other possible attempts:
toffee
some type of no-bake oatmeal treats
Tuesday – buffalo wings, veggies & blue cheese dip
Wednesday – lasagna, roasted asparagus
Thursday - sourdough buffalo burgers with avocado, salad
Friday - pork loin chops, mashed red potatoes, garlicky green beans
Saturday - grilled vegetables (fresh from the farmer's market), grilled chicken and grilled sausages or hot dogs
Sunday - something wonderful inspired by Saturday's farmer's market finds
Other possible attempts:
toffee
some type of no-bake oatmeal treats
Friday, May 16, 2008
Spicy Ranch Dressing
INGREDIENTS
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin
Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1 teaspoon dried chives
* 1 teaspoon dried parsley
* heaping 1/2 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* heaping 1/2 teaspoon cumin
* heaping 1/2 teaspoon chili powder
* cayenne pepper taste
* juice of one lime
* milk to thin
Mix all ingredients together with a wisk. Add cayenne to taste and milk to thin as needed.
Monday, May 12, 2008
Menu Planning Monday
Monday mushroom chicken, rice, green beans
Tuesday handmade meatballs, red sauce, whole wheat flax spaghetti, salad with blue cheese
Wednesday Gyros with fresh baked pitas or flatbread and cucumber & tomato salad (thanks for the idea Becky!)
Thursday leftovers
Friday pizza & salad
Saturday Mom's birthday fiesta!
Sunday Fiesta leftovers
Tuesday handmade meatballs, red sauce, whole wheat flax spaghetti, salad with blue cheese
Wednesday Gyros with fresh baked pitas or flatbread and cucumber & tomato salad (thanks for the idea Becky!)
Thursday leftovers
Friday pizza & salad
Saturday Mom's birthday fiesta!
Sunday Fiesta leftovers
Tuesday, May 6, 2008
Asian Noodle Salad
This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. However it ended up here, I am so glad it did! YUM!
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled
3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch
DRESSING:
Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic
Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.
Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.
Husband loved, DS2 loved, DS1 was not in love with it but ate it.
Monday, May 5, 2008
Menu Planning Monday
Sunday -
grilled chicken, grilled asparagus, crusty whole grain bread, strawberry shortcakes
Monday -
chicken burritos in whole wheat tortillas with lots of veggies, corn and black bean salad
Tuesday -
Asian Noodle salad care of Pioneer Woman - topped with chicken breasts
Wednesday -
flax whole wheat spaghetti with meatballs, salad
Thursday -
leftovers
Friday -
??
Saturday -
??
grilled chicken, grilled asparagus, crusty whole grain bread, strawberry shortcakes
Monday -
chicken burritos in whole wheat tortillas with lots of veggies, corn and black bean salad
Tuesday -
Asian Noodle salad care of Pioneer Woman - topped with chicken breasts
Wednesday -
flax whole wheat spaghetti with meatballs, salad
Thursday -
leftovers
Friday -
??
Saturday -
??
Sunday, May 4, 2008
Soft Baked Pretzels
INGREDIENTS
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 beated egg for egg wash
coarse salt for topping
dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C) or flat warm beer
4-5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1 beated egg for egg wash
coarse salt for topping
dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, place on greased cookie sheet, paint on egg and sprinkle with salt
Bake in preheated oven for ~8 minutes, until browned.
Saturday, May 3, 2008
Dairy Free Oatmeal Cookies
Modified from Beth's Spicy Oatmeal Cookies at Allrecipes.com
INGREDIENTS:
1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!
INGREDIENTS:
1 cup Earth's Balance, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1+ teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1+ teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
(1 cup raisins or chocolate chips - optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the Earth's Balance, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins or chocolate chips if using. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
These were a hit with the entire family. DH and I particularly liked the ones with chocolate chips. YUM!
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