Friday, October 31, 2014

Greek Pumpkin Pie

It's just so pretty...
 
So fragrant. So beautiful. I can't wait to taste it later today. I just pulled this out of the oven at 1:01 a.m.

Baked up a sugar-pie pumpkin and butternut squash and had to try this Kolokithopita... fillo pastry pie filled with fresh-baked pumpkin, spices, and raisins.

Halloween Lunch

Not fancy, but she'll love it. Pumpkin-shaped cheese sammy with an extra slice on top, honeycrisp apple, carrot "chips" (purchased cut like that), and the Green Goddess dressing I make that us currently M's fave. I tucked in one pouch of "Fruit Snacks" in Halloween shapes, which is our hand-out this year. Those things are just glorified gummies. Happy Halloween!!

Thursday, October 23, 2014

Vegan Morning Glory Muffins

Only in my kitchen is it possible to accidentally make vegan muffins past midnight. Completely altered a recipe, was out of eggs so used Ener-G Egg Replacer, and... they're great!

Now, I need to get some to Miki.

Tuesday, October 21, 2014

Potato Leek Soup

Easiest ever, and always delicious.  Chop (and rinse) 3-4 leeks, chop several golden potatoes (I did 5), cover all with water, boil then simmer until everything is softened. Blend with an immersion blender and season to taste. I added homemade chicken stock to mine, diced chicken and some garlic foccacia croutons to serve. Delish! 

Sunday, October 12, 2014

Unfussy: Enchiladas

Chicken enchiladas made with rotisserie white meat from Costco, two cans of pinquinto pink beans, enchilada sauce and sharp cheddar. Good flour tortillas.

Erik was not interested. However, both kids gave these a thumbs "way" up. Yippee.

Tuesday, September 30, 2014

Cub Scout Sous Chef

He needed to plan some meals, and make some meals (dinner... coming up tonight). He enjoys it, and both of the kids have become boastfully proud of "Great Gramma Irene's Pancakes" which is awesome.

Thursday, September 18, 2014

Throwback Thursday: 2011 Elf and E Cookies

Erik's favorite movie in 2011 (and one of his favorites still) was Prep & Landing, so when I saw this idea for elf cookies online, I had to put my spin on them! I used my favorite play-dough sugar cookie recipe for them, and made a template for the hat based on the round cutter I used for faces. Then, just used a sharp knife to cut out the hats. The kids loved helping with these, and we sent each guest to E's 5th birthday home with some of these cookies. I should make them again this year and keep an eye out for better candies to use for the night-vision goggles...  


Unfussy: Gramma's Corn Moussaka

I love this recipe, but haven't made it in a couple years. The last time I did, neither of the kids would eat it. This week, I blended the cottage cheese with the eggs in my food processor so that the topping was a cheesy baked layer without any cottage cheese lumps. I never did tell either of them (who despise cottage cheese) that it was in this casserole. 

Mads loved it, after being skeptical about trying it. Erik tried two solid bites, and gave it a thumbs-down vote. He says the tomato sauce tastes funny... not sure if it's the cinnamon in it or what. His loss. I also made them take salad, and practice how to decline salad (and that Erik could choose the apples and grapes in the salad and only a few lettuce leaves)... practicing for dinner at other people's houses. So, the boy had two bites, fruit from the salad, and his bread (served with dinner) for dinner. Good thing he's a light eater (although I think that is one of the things that helps him be choosy...), maybe when he's a always-hungry teenager he'll start eating anything even if it's not his favorite. 
Gramma's Corn Moussaka and Power Greens salad with fruit and lemon vinagrette


Saturday, September 13, 2014

Unfussy: Variety

We were going to make Shepherd's pie (with leftover chicken) for dinner, but needed a quicker meal, so we did tacos.

I love letting the kids choose what they want, and offering up a good variety of delicious things. Even if (like Bread and Jam For Francis) Erik chooses only one corn tortilla with chicken, some carrots and a bunch of pear. His loss.

Fast Food: 3 mins. flat

Rocket, tomato, avocado, mahi mahi (leftovers from earlier this week), a splash of apple cider vinegar, a dash of sesame oil, and a grind of sea salt and pepper. Done. 

Friday, September 5, 2014

Unfussy: Eggplant Parmesan


I had a taste of this style of eggplant parm at my friend Claudia's house the other night as she was assembling it. The trick is the slice the eggplant thinly after soaking it in salted water to remove the bitterness from the seeds. 

Both kids liked it. Erik preferred it without the sauce, but Mads loved it entirely, and mom deemed it the best she's tasted. I didn't re-baked it smothered in sauce and cheese, but just topped them because we were short on time to get to a school function this evening. 

Eggplant Parmesan

Two large aubergines, peeled and sliced 1/8-1/4-inch thick and soaked in 2 Tbs. salt in water in a gallon-sized ziploc. I left ours overnight. 
3 eggs, beaten
2-3 cups panko crumbs or Italian breadcrumbs

Drain eggplant in colander, then squeeze dry. Dip in egg, then panko and bake on sprayed cookie sheet at 425-degrees F for at least 5 mins. per side. or until golden and crisp. 

Top with homemade marinara, fontina/mozzarella blend and parmesan, serve with whole wheat angel hair pasta. 


Thursday, September 4, 2014

Unfussy: Chicken Saltimbocca

I let Erik choose dinner last night, and he picked Mac & Cheese, which Mads hates. So, I told him that we could have mac as a side and since he had no other ideas, I decided to make Saltimbocca and my favorite kale Caesar salad.
Mads loved the kale, and E loved the chicken. M didn't care for the prosciutto or the sage in the recipe. Everyone else loved it though.
Chicken Saltimbocca
2 chicken breasts sliced in half lengthwise (skinless, boneless)
12-14 sage leaves, chiffonade, then chop into small dice and mix into about 3 Tbs. butter
8 slices very thin prosciutto
Pound chicken flat between saran, spread each with 1/4 sage mixture, then top with two slices prosciutto. Cook in medium-hot pan, two at a time, prosciutto-side down to start. About 1.5 minutes per side.

Sunday, August 31, 2014

Unfussy: Sloppy Joes


A recent Sloppy Joes recipe from Jamie Oliver made me realize that I haven't made these for the kids in many, many years. Like they were toddlers the last time we had them. So, I used his recipe as a loose framework and whipped up dinner. I may or may not have been chuckling in the grocery while buying ingredients and wondering which kid would hate this dish more. 

Hilariously, the "unpicky kid" experiment is proving that while Mads is a glorious veggie eater, she is actually more picky than Erik when it comes to new things... interesting. 

Here's my version of sloppy joes, although next time I would add shredded or finely diced carrot and maybe reduce the brown sugar by a tablespoon. 

Sloppy Joes

1 pound lean ground pork 
1 small shallot, peeled and diced
1 can organic tomato sauce
2 Tbs. malt vinegar
2 Tbs. dark brown sugar
1 Tbs. honey
2 tsp. Dijon mustard
1 tsp. chili powder
1 can organic kidney beans, drained and rinsed
salt, garlic powder and freshly ground pepper, to taste
slice baguette to serve

Brown and drain pork with diced shallot. Then add next six ingredients and bring to simmer until sauce thickens a bit. Add beans, season to taste, and cook until sauce is reduced to your liking. Serve on slice baguette along with a side of veg. 

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