It's been a while since I blogged... unfortunately I have been spending way too much time farming and fishing... LOL, Farmville and Fish World have taken over our house!!
Its been crazy at our house lately. Our healthy diet has flown out the window. My husband doesn't like brown rice, or whole grain. SO it is difficult to get the kids to eat it. I have been thinking of making both kinds of rice, cause I actually like the flavor of brown better then white. Then I think about the extra work, and just DON'T... which is lazy on my part. I know I need to eat better, and so do the kids.. but after doing a mountain of laundry, and a kitchen full of dishes, and taking care of farms, and fish, who wants to take the time to cook well?!
One thing we have been enjoying is Thai food. We all love Thai food, but can't afford to go out often, so I have been experimenting with some recipes... we love Indian Butter Chicken, it is a little time consuming, but so good. I love Thai Iced Coffee, and can't wait to get to the store again to get the sweetened condensed milk I need to try to make it at home.. Tonight I am going to make Lentil, potato and Broccoli curry. It is a very easy recipe, it calls for Cauliflower, but I really don't like cauliflower so I am using organic frozen broccoli instead..
I will have to double this recipe for our family,
1 c. lentils; 3 1/2 cups liquid (I use 1 can coconut milk, then water or chicken broth to equal the 3 1/2 cups); 1 TBS Curry; 2-3 potatoes, peeled and cubed; frozen broccoli or cauliflower; salt and pepper to taste; plain yogurt or sour cream, and cilantro.
Rinse lentils, and heat in liquid with curry. Stir and cover but leave a small opening to vent the steam. Cook for 15 minutes, stirring often. Add potatoes and cover completely. Cook 10 minutes and check liquid level, add more if needed. You want the lentils moist but not dry. Add broccoli,salt and pepper, cook until potatoes are tender and cooked through. Serve with yogurt or sour cream and cilantro.
This is supposed to be a side dish, but I think if I serve it with a large bowl of steamed rice it should be plenty. There is alot of protein in the lentils.
I will try to do better about posting on here!!
Friday, March 26, 2010
Friday, January 29, 2010
What We Eat When The Cold Bug Visits...
For those of you that didn't know.. I am from New Mexico. Born there, but raised in Oregon, for the most part. My mom on the other hand was raised in New Mexico. And so, growing up we got a lot of spicy, New Mexican good food. Green Chili Stew, Open Faced Enchiladas, there was almost always a bunch of dried red New Mexican chilies hanging in our kitchen window, and bags of roasted green New Mexican chilies in the freezer. I remember doing some pretty crazy things coming back to Oregon from New Mexico once to get some fresh chilies home... :o)
But my all time favorite New Mexican food is in New Mexico a Christmas Eve Tradition, though in our home it was a "Oh your sick, let me get out the chili's" tradition. And my mom would gather all the ingredients to make a giant pot of Posole, or Pozole. This stew is hearty, yummy, healthy, and will have you begging for more.. it is also ALWAYS better the next day, after spending 24 hours in the refrigerator. In fact, when I make it, I always make it the day before I am going to serve it. Then I have to lock the fridge shut...
Anyway, the cold bug has hit our house... again. And now that my recipe has reappeared! it is time for a big batch....
Chicken Posole
2 cl.+ garlic chopped
1 1/4 lb chicken thighs boneless cut into 1in pieces
2 cans (15oz) hominy, drained, rinsed
1 med onion chopped, diced
1 tsp oregano (Mexican preferred)
1/2 tsp cumin
1/4 + tsp red chili flakes (or dried New Mexican Chili powder)
2 lg chicken bullion cubes (4 Cups chicken broth)
4 cups water (none if you use Chicken Broth instead of bullion)
1 can (14.5)oz petite cut tomatoes w/jalapenos drained
1 TBS lime juice
1/4+ tsp salt
1/4 tsp black pepper
Combine chicken, garlic, hominy,onion, oregano,cumin,pepper flakes,boullion cubes water in slow cooker on high for 3 hrs add rest of ingredients sim until ready to serve. OR put in large soup pot bring to a boil, reduce heat to simmer for 2 hours, keeping an eye on water level, then add rest of ingredients, serve with warm tortillas, and lime wedges... I always add more garlic and salt. I also double this recipe for our family to make sure we have seconds and LEFTOVERS!!
But my all time favorite New Mexican food is in New Mexico a Christmas Eve Tradition, though in our home it was a "Oh your sick, let me get out the chili's" tradition. And my mom would gather all the ingredients to make a giant pot of Posole, or Pozole. This stew is hearty, yummy, healthy, and will have you begging for more.. it is also ALWAYS better the next day, after spending 24 hours in the refrigerator. In fact, when I make it, I always make it the day before I am going to serve it. Then I have to lock the fridge shut...
Anyway, the cold bug has hit our house... again. And now that my recipe has reappeared! it is time for a big batch....
Chicken Posole
2 cl.+ garlic chopped
1 1/4 lb chicken thighs boneless cut into 1in pieces
2 cans (15oz) hominy, drained, rinsed
1 med onion chopped, diced
1 tsp oregano (Mexican preferred)
1/2 tsp cumin
1/4 + tsp red chili flakes (or dried New Mexican Chili powder)
2 lg chicken bullion cubes (4 Cups chicken broth)
4 cups water (none if you use Chicken Broth instead of bullion)
1 can (14.5)oz petite cut tomatoes w/jalapenos drained
1 TBS lime juice
1/4+ tsp salt
1/4 tsp black pepper
Combine chicken, garlic, hominy,onion, oregano,cumin,pepper flakes,boullion cubes water in slow cooker on high for 3 hrs add rest of ingredients sim until ready to serve. OR put in large soup pot bring to a boil, reduce heat to simmer for 2 hours, keeping an eye on water level, then add rest of ingredients, serve with warm tortillas, and lime wedges... I always add more garlic and salt. I also double this recipe for our family to make sure we have seconds and LEFTOVERS!!
Wednesday, November 4, 2009
Salmon Fillets and Blueberry Cream Pie
Last night we had an amazingly easy, healthy dinner.. thanks to Rachel Ray and her 30 minute meals.. Salmon Fillets with Dill Couscous and Spicy Kale (which I switched to canned Turnip Greens)
3 Tbs. Olive Oil
1 Red Onion, Chopped
2 cans turnip greens, drained (1 bunch kale, stemmed and chopped)
1/2 tsp crushed red pepper (optional)
salt and pepper to taste
Freshly grated nutmeg ( I used already ground)
2 1/4 cups chicken stock
4 radishes thinly sliced ( I forgot to buy some so didn't use)
Juice of 1 lemon (used Lime)
4 skinless salmon fillets
1 TBS Old Bay Seasoning
1 TBS butter
1 1/4 cups couscous
1/4 cup chopped fresh dill, I used 1 TBS dried
1/4 English cucumber cut into 1/4 in. cubes ( I chopped mine then forgot to use it.. oops)
1. In lg skillet with lid, heat 2 TBS oil, over med-high. Add onion, cook stirring often, for 4 minutes. Stir in Kale or turnip greens, and crushed red pepper (optional). Season with salt and pepper, and a few pinches of nutmeg. Pour in 1 cup chicken stock, cover and simmer ten minutes. Uncover pan and stir in radishes and half of the lemon juice.
2. While the kale (turnip greens) are cooking, in another lg skillet heat the remaining 1 TBS oil, over med-high. Season salmon with old bay seasoning, add to the skillet and cook, turning once until salmon is cooked through, about 5 minutes. Sprinkle with remaining lemon.
3. In a medium saucepan, combine the remaining 1 1/4 cups of chicken stock, butter and 1/2 tsp salt, cover and bring to a boil. Stir in the couscous and dill. Remove from heat, cover and let stand 5 minutes, fluff with a fork.
4. Serve the salmon fillet on top of the kale (turnip greens), with the couscous alongside. Top the couscous with the cucumber.
It was soooo good!! For dessert we had blueberry cream pie. Again very easy! Make it in the morning, it has to chill...
1 cup sour cream
2 TBS flour
3/4 cups sugar
1 tsp vanilla
1/4 tsp salt
1 egg, beaten
2 1/2 cups blueberries, fresh, frozen, or canned
Topping:
1 1/2 TBS butter
3 TBS pecans, chopped
3 TBS flour
Combine first 6 ingredients and beat on medium , 5 minutes or until smooth. Fold in blueberries and pour into pie shell. Bake at 400 degrees for 25 minutes. Combine topping, sprinkle over pit. Bake 10 more minutes. Chill several hours...
This recipe if from Dining on A Dime.. You can find them online.. www.diningonadime.com
Salmon, blueberries, and turnip greens are all superfoods, which mean they have cancer fighting properties.. Salmon has omega 3's which help with brain and eye development.. and fight Alzheimers... so all around a good tasting and good for you meal.. that only took me a little over half an hour to prep and make! Not counting the cooking time for the pie..
Enjoy!
3 Tbs. Olive Oil
1 Red Onion, Chopped
2 cans turnip greens, drained (1 bunch kale, stemmed and chopped)
1/2 tsp crushed red pepper (optional)
salt and pepper to taste
Freshly grated nutmeg ( I used already ground)
2 1/4 cups chicken stock
4 radishes thinly sliced ( I forgot to buy some so didn't use)
Juice of 1 lemon (used Lime)
4 skinless salmon fillets
1 TBS Old Bay Seasoning
1 TBS butter
1 1/4 cups couscous
1/4 cup chopped fresh dill, I used 1 TBS dried
1/4 English cucumber cut into 1/4 in. cubes ( I chopped mine then forgot to use it.. oops)
1. In lg skillet with lid, heat 2 TBS oil, over med-high. Add onion, cook stirring often, for 4 minutes. Stir in Kale or turnip greens, and crushed red pepper (optional). Season with salt and pepper, and a few pinches of nutmeg. Pour in 1 cup chicken stock, cover and simmer ten minutes. Uncover pan and stir in radishes and half of the lemon juice.
2. While the kale (turnip greens) are cooking, in another lg skillet heat the remaining 1 TBS oil, over med-high. Season salmon with old bay seasoning, add to the skillet and cook, turning once until salmon is cooked through, about 5 minutes. Sprinkle with remaining lemon.
3. In a medium saucepan, combine the remaining 1 1/4 cups of chicken stock, butter and 1/2 tsp salt, cover and bring to a boil. Stir in the couscous and dill. Remove from heat, cover and let stand 5 minutes, fluff with a fork.
4. Serve the salmon fillet on top of the kale (turnip greens), with the couscous alongside. Top the couscous with the cucumber.
It was soooo good!! For dessert we had blueberry cream pie. Again very easy! Make it in the morning, it has to chill...
1 cup sour cream
2 TBS flour
3/4 cups sugar
1 tsp vanilla
1/4 tsp salt
1 egg, beaten
2 1/2 cups blueberries, fresh, frozen, or canned
Topping:
1 1/2 TBS butter
3 TBS pecans, chopped
3 TBS flour
Combine first 6 ingredients and beat on medium , 5 minutes or until smooth. Fold in blueberries and pour into pie shell. Bake at 400 degrees for 25 minutes. Combine topping, sprinkle over pit. Bake 10 more minutes. Chill several hours...
This recipe if from Dining on A Dime.. You can find them online.. www.diningonadime.com
Salmon, blueberries, and turnip greens are all superfoods, which mean they have cancer fighting properties.. Salmon has omega 3's which help with brain and eye development.. and fight Alzheimers... so all around a good tasting and good for you meal.. that only took me a little over half an hour to prep and make! Not counting the cooking time for the pie..
Enjoy!
Saturday, October 24, 2009
Wasting food??
I have had a few people ask me how I can waste so much food? I am not wasting food... I do not throw away perfectly good food then go out and buy the whole foods version! I use what I already have then buy the whole foods. I am using the white bread in the freezer before I buy whole wheat, and I have done the same with the pasta and the rice... I did just have a thought, if you do want to to use whole foods now but still have processed foods to use up combine them.. make your PB&J;s one slice white and one slice whole wheat, use half white rice and half brown, half whole wheat pasta and half white flour pasta.. it may help your family make the switch anyway.. :o)
Last night we had an amazingly easy but delicious dinner... Chicken and mushrooms, and it was all created in the crock pot! I started with 3 cups of sliced mushrooms, 1 cup of roasted garlic chicken broth, a can of tomato paste, salt and pepper, fresh basil, some chicken thighs and let it cook on high for 4 hours... served it over a bed of whole wheat angel hair pasta, and garlic bread on the side (not whole wheat.. I meant to make whole wheat rolls but forgot, so I grabbed the garlic bread from the freezer... ) it was amazingly simple, and tasted so yummy! I served yam cupcakes for dessert. Just puree the yams and use in place of the pumpkin puree... YUM!
Tonight, it is pork steaks with peppers and onions and whole wheat rolls... No dessert tonight.. we only have dessert two or three times a week..email me for recipes if you want any!!
Last night we had an amazingly easy but delicious dinner... Chicken and mushrooms, and it was all created in the crock pot! I started with 3 cups of sliced mushrooms, 1 cup of roasted garlic chicken broth, a can of tomato paste, salt and pepper, fresh basil, some chicken thighs and let it cook on high for 4 hours... served it over a bed of whole wheat angel hair pasta, and garlic bread on the side (not whole wheat.. I meant to make whole wheat rolls but forgot, so I grabbed the garlic bread from the freezer... ) it was amazingly simple, and tasted so yummy! I served yam cupcakes for dessert. Just puree the yams and use in place of the pumpkin puree... YUM!
Tonight, it is pork steaks with peppers and onions and whole wheat rolls... No dessert tonight.. we only have dessert two or three times a week..email me for recipes if you want any!!
Monday, October 12, 2009
Getting better
This morning I woke up.... looked at the cheese danish in the bakery box, then the scones and yummy goodies hubby brought home from work, and turned around and made scrambled eggs in REAL butter, with 7-grain whole wheat toast with cream cheese and jam instead! Yeah I am soooo proud of myself! For lunch we are having tuna salad, with real mayo, on whole wheat, and baby carrots...
You should all pick up this month's Family Circle if you don't get it already.. there is a great list in the back of foods to eat to either maintain your weight, or loose some... Tells you how many of each kind of foods to eat each day, then gives you examples.. and it is all healthy whole foods, except the last box that has sweets in it... I am going to cut that one out... :o) I pulled it out of the magazine and put it on my fridge.. reminds me to grab something off of it to snack on instead of the candy bars hidden above the dryer...
Have a great day! I feel better already after just a few days of healthier eating.. I hope everyone else does too!
You should all pick up this month's Family Circle if you don't get it already.. there is a great list in the back of foods to eat to either maintain your weight, or loose some... Tells you how many of each kind of foods to eat each day, then gives you examples.. and it is all healthy whole foods, except the last box that has sweets in it... I am going to cut that one out... :o) I pulled it out of the magazine and put it on my fridge.. reminds me to grab something off of it to snack on instead of the candy bars hidden above the dryer...
Have a great day! I feel better already after just a few days of healthier eating.. I hope everyone else does too!
Tortillini with Butternut Squash and Prosciutto
Ok.. I havent made this one yet.. but it is on the menu.. and why not.. it looks extremely easy to make.. not to mention extremely good for you!
Tortellini with Butternut Squash and Prosciutto
2 C. cubed butternut squash, 1 pkg. whole wheat cheese tortillini,
1 TBS olive oil, 4 thin slices prosciutto ( I imagine bacon would work),
2 TBS butter fresh ground pepper
That is it!! Nothing else!!
Bring large pot water to boil. Add squash, cook about 15 minutes until tender. Using a slotted spoon remove squash from water, and place in lg. bowl. Return water to boil, add tortillini. Cook about 5 minutes until floating. Drain and add to squash. Pour oil in pot, return to meduim high, saute prosciutto until lightly crisp, 1 to 2 minutes per side. Drain on paper towels. Add butter to pot, reduce heat to medium. Cook butter until brown 1 to 2 minutes, but not burnt. Add squash, tortillini. Crumble in prosciutto, season with pepper. Serve with tossed salad, and whole wheat rolls, or garlic bread.
Tortellini with Butternut Squash and Prosciutto
2 C. cubed butternut squash, 1 pkg. whole wheat cheese tortillini,
1 TBS olive oil, 4 thin slices prosciutto ( I imagine bacon would work),
2 TBS butter fresh ground pepper
That is it!! Nothing else!!
Bring large pot water to boil. Add squash, cook about 15 minutes until tender. Using a slotted spoon remove squash from water, and place in lg. bowl. Return water to boil, add tortillini. Cook about 5 minutes until floating. Drain and add to squash. Pour oil in pot, return to meduim high, saute prosciutto until lightly crisp, 1 to 2 minutes per side. Drain on paper towels. Add butter to pot, reduce heat to medium. Cook butter until brown 1 to 2 minutes, but not burnt. Add squash, tortillini. Crumble in prosciutto, season with pepper. Serve with tossed salad, and whole wheat rolls, or garlic bread.
Saturday, October 10, 2009
Fettuccini with Creamy Pumpkin Sauce
16 oz, whole grain Fettuccini 2 C. milk
2 TBS butter 1- 15 oz. can solid pack pumpkin
1 TBS cornstarch 1 tsp each, onion and garlic powder, salt, dried sage
1/4 cup fresh grated parm or romano cheese
1/4 c. toasted pine nuts (optional)
Cook pasta according to package direction. Meanwhile mix milk, butter, pumpkin, seasonings and cornstarch in large saucepan. Cook over medium heat until simmering. Stir in cheese. Drain pasta, toss w/ sauce and garnish with pine nuts if desired. This made enough for me to stll have 1/2 the sauce for raviolis later this week.
2 TBS butter 1- 15 oz. can solid pack pumpkin
1 TBS cornstarch 1 tsp each, onion and garlic powder, salt, dried sage
1/4 cup fresh grated parm or romano cheese
1/4 c. toasted pine nuts (optional)
Cook pasta according to package direction. Meanwhile mix milk, butter, pumpkin, seasonings and cornstarch in large saucepan. Cook over medium heat until simmering. Stir in cheese. Drain pasta, toss w/ sauce and garnish with pine nuts if desired. This made enough for me to stll have 1/2 the sauce for raviolis later this week.
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