Story:
A few summers ago, the stars aligned and I found the courage to try the Whole 30 program. (It is what it sounds like... whole foods for 30 days. Veggies, fruit, meat, nuts, seeds and healthy oils.) I loved it! It took a lot of time and energy when you're trying to feed a big family, but I liked how I felt while eating like that.
One reason I did it, was to see how it would help my psoriasis. Spoiler alert: it didn't help. I was surprised! Since then, however, I've read more that many people with psoriasis should avoid "nightshade vegetables" (tomatoes, tomatillos, white potatoes, bell peppers, hot peppers, and all spices made with peppers). Sweet potatoes are not a nightshade, and are ok. Thus, this recipe. Those were my go-to vegetables! And I was eating a lot of them on Whole 30, so maybe that's why my psoriasis did not improve. I'd like to try it again, but also omitting nightshades this time around.
Anyway, this is a recipe that I found somewhere on Pinterest, but this is an adjusted version. It can be tweaked a lot! It's just a breakfast hash, but I honestly love it for lunch or dinner too. It's amazing. Here's a general outline of ingredients, but it's fun to change things and add more or less of whatever you like in a hash!
Ingredients:
3 Aidell's (brand) chicken and apple sausages, diced
2-3 yams and/or sweet potatoes, diced
1 large onion, diced
Coconut or Olive oil
Salt & Pepper
Eggs, soft-cooked
Also good: (But nightshades, so I don't add them in)
White potatoes
Bell peppers
Hatch green chilies
Directions:
Dice all the foods. Heat a generous amount of coconut or olive oil in a large skillet. Add the potatoes and onions and get them cooking. (If you are using potatoes, peppers, or chilies, add them too. Ben loves hatch green chilies and adds them to a lot of dishes and he especially likes them in this.) Then add the diced sausages. I add a generous amount of kosher salt and some pepper.
When they are getting close to being done, I throw some eggs into my egg cooker and set it for a soft boil. When the hash is done, I serve it in a bowl with one or two eggs on top. The yolk drips all over and you stir it all up and it is one of my favorite meals in the world! I almost always keep these ingredients on hand for a go-to dinner. Some of the kids don't love it, but that's just because they're crazy. Ben and Ethan and I adore it. I believe last time we had it, Ethan said something like, "I don't even know why this is so good. I could eat it every day!"
Friday, August 9, 2019
Friday, August 2, 2019
Jane's Chicken Bowl
Story:
A couple of summers ago, Ben and I tried doing the Whole 30 eating plan thing. It was insightful and I felt great! My Simon had a good friend (Ryan) in his class and I got to know Ryan's mom, Jane J, who is one amazing woman! I love her so much and she was kind of like a Whole 30 pro! This is one of Jane's recipes that I snagged from her.
I don't think it is like an amazingly awesome meal or anything, but it is SO EASY and it fills the tummy, and I feel good after eating it. Jane, if I remember correctly, says that she "loves it with her whole soul." So it's worth keeping on hand!
Ingredients:
Zucchini and/or Cauliflower Rice
Chicken, cooked and chopped
Avocados, cubed
Salt & Pepper
Balsamic Reduction/Glaze
Directions:
Saute the zucchini and/or prep the cauliflower rice. (When I made this for my family last night, I did up the zucchini in olive oil. I also use frozen cauli-rice--so easy!--and just heat it on the stove in a non-stick pan. I ate it with the zucchini, the kids had the cauli-rice, Ben had both.)
Cook and chop the chicken. (I actually only make this dinner when I already have cooked and chopped chicken that is ready to be eaten! It makes for a super easy lunch too... when you already have leftover chicken.)
Cube the avocados. (Plan on almost a half an avocado per person.)
So in each person's bowl, they just put in desired amount of veggies, chicken, and avocado. Sprinkle on salt and pepper. Then drizzle some Balsamic Reduction/Glaze on top. Start with not too much salt and pepper and balsamic, but plan on adding more. Not enough, and the dish isn't very flavorful, too much and... ew.
Note:
I believe the Whole 30 book has a recipe to make your own balsamic reduction... which I did once. And it was sad to see my balsamic vinegar boil down to nada. So I just buy it at Trader Joe's. :)
A couple of summers ago, Ben and I tried doing the Whole 30 eating plan thing. It was insightful and I felt great! My Simon had a good friend (Ryan) in his class and I got to know Ryan's mom, Jane J, who is one amazing woman! I love her so much and she was kind of like a Whole 30 pro! This is one of Jane's recipes that I snagged from her.
I don't think it is like an amazingly awesome meal or anything, but it is SO EASY and it fills the tummy, and I feel good after eating it. Jane, if I remember correctly, says that she "loves it with her whole soul." So it's worth keeping on hand!
Ingredients:
Zucchini and/or Cauliflower Rice
Chicken, cooked and chopped
Avocados, cubed
Salt & Pepper
Balsamic Reduction/Glaze
Directions:
Saute the zucchini and/or prep the cauliflower rice. (When I made this for my family last night, I did up the zucchini in olive oil. I also use frozen cauli-rice--so easy!--and just heat it on the stove in a non-stick pan. I ate it with the zucchini, the kids had the cauli-rice, Ben had both.)
Cook and chop the chicken. (I actually only make this dinner when I already have cooked and chopped chicken that is ready to be eaten! It makes for a super easy lunch too... when you already have leftover chicken.)
Cube the avocados. (Plan on almost a half an avocado per person.)
So in each person's bowl, they just put in desired amount of veggies, chicken, and avocado. Sprinkle on salt and pepper. Then drizzle some Balsamic Reduction/Glaze on top. Start with not too much salt and pepper and balsamic, but plan on adding more. Not enough, and the dish isn't very flavorful, too much and... ew.
Note:
I believe the Whole 30 book has a recipe to make your own balsamic reduction... which I did once. And it was sad to see my balsamic vinegar boil down to nada. So I just buy it at Trader Joe's. :)
Thursday, April 4, 2019
Refried beans
Story:
The young women (youth group) in our congregation have done a fundraiser for their summer camp two years in a row. They do a Mexican Fiesta-themed bean burrito dinner. They include homemade salsa, tortilla chips, and bean and cheese burritos. This year they included a dessert option of Rice Krispie treats or brownies! I heard this was their biggest fundraiser last year. I'm curious to hear how they did this year. There was a long line-up of cars in front of the Santiago's house at 5:30 last night waiting to pick up their food at the "drive-up" table the girls had set up.
They asked the girls (or their parents) to help provide some of the food this year, and they sent home a recipe for homemade refried beans. I had never made homemade refried beans before! It was super easy and I found it surprisingly satisfying when they actually turned out! So I'm including the recipe here.
As a side note, when Megan (now a senior in high school who recently found out she was accepted to BYU-Hawaii for college!) came home from school and was starving and walked in the kitchen while I was finishing up some Rice Krispie treats and the refried beans, said, "Mom, I think the food plan in the dorms is gonna suck." I said, "No, there will be lots of options and there will always be something you'll like." She said, "Yeah, but you're over here making homemade refried beans and Rice Krispie treats." I think she might have been saying that she might miss me a little bit. ;)
Ingredients:
3 C dry pinto beans
1 cube butter
1 T salt
10 C water
Directions:
Put the beans in a crock pot with the 10 cups of water and cook for about 8-9 hours on HIGH. Make sure the beans are always covered with water. You may need to add more water during the cooking process.
Once cooked, save 1 1/2 C of water from the beans and drain off the rest. Mix the beans, the 1 1/2 cups of bean-water, salt, and butter with an immersion blender--or in a regular blender. I used my immersion blender right in the crockpot.
Return to the crockpot to keep warm or refrigerate until you are ready to eat.
Delicioso!
The young women (youth group) in our congregation have done a fundraiser for their summer camp two years in a row. They do a Mexican Fiesta-themed bean burrito dinner. They include homemade salsa, tortilla chips, and bean and cheese burritos. This year they included a dessert option of Rice Krispie treats or brownies! I heard this was their biggest fundraiser last year. I'm curious to hear how they did this year. There was a long line-up of cars in front of the Santiago's house at 5:30 last night waiting to pick up their food at the "drive-up" table the girls had set up.
They asked the girls (or their parents) to help provide some of the food this year, and they sent home a recipe for homemade refried beans. I had never made homemade refried beans before! It was super easy and I found it surprisingly satisfying when they actually turned out! So I'm including the recipe here.
As a side note, when Megan (now a senior in high school who recently found out she was accepted to BYU-Hawaii for college!) came home from school and was starving and walked in the kitchen while I was finishing up some Rice Krispie treats and the refried beans, said, "Mom, I think the food plan in the dorms is gonna suck." I said, "No, there will be lots of options and there will always be something you'll like." She said, "Yeah, but you're over here making homemade refried beans and Rice Krispie treats." I think she might have been saying that she might miss me a little bit. ;)
Ingredients:
3 C dry pinto beans
1 cube butter
1 T salt
10 C water
Directions:
Put the beans in a crock pot with the 10 cups of water and cook for about 8-9 hours on HIGH. Make sure the beans are always covered with water. You may need to add more water during the cooking process.
Once cooked, save 1 1/2 C of water from the beans and drain off the rest. Mix the beans, the 1 1/2 cups of bean-water, salt, and butter with an immersion blender--or in a regular blender. I used my immersion blender right in the crockpot.
Return to the crockpot to keep warm or refrigerate until you are ready to eat.
Delicioso!
Saturday, March 16, 2019
Chia Seed Pudding
Chia Seed Pudding
Story:
I am not very good at making healthy breakfasts. I mean, I'm getting better at making a protein + avocado + lemon smoothie that my nutritionist recommended to me. And there's always scrambled eggs. But what about those mornings that I want something, like, yummy?? haha!
Enter Chia Seed Pudding.
I heard about this a couple of years ago and I tried it. I think I did something wrong because I thought it was nasty. It just tasted way too... I don't remember how... but I just wasn't a fan.
I tried again last week, though, with a recipe I found on Pinterest, and I loved it! Granted, a lot of the Pinterest recipes seem to have the same proportions... and there are a hundred different ways of changing it up. But I'll just post a basic way here. And how I have tweaked it a little to fit our needs. The other morning I woke up and wanted some chia seed pudding... and I hadn't prepped any the night before... and I was just a little bit sad.
Ingredients:
2 C coconut milk*
2 C almond milk (unsweetened)
2 T pure maple syrup
3 t vanilla
1 C chia seeds
(Plus any toppings)
Instructions:
Put all the ingredients in a bowl and mix. Let sit for 3-5 minutes, then stir (or whisk) again to try to break up any clumps of seeds. Pour into individual little mason jars, screw on the lids, and place in the fridge overnight.
In the morning, just open it up, give it a stir, then add whatever toppings you'd like! I like to put in slivered almonds and/or cut-up strawberries and/or blueberries and/or little diced bananas... whatever I have on hand! I really like the almonds, though, for the crunch! that it gives.
Notes:
*I found some delicious with-fat coconut milk from Costco that I really liked. It's called Real Coco, by Life Refreshed.
The first time I made it, one cup of the pudding seemed a little too much (quantity-wise) for me, so when I made it this way, I split it into five containers.
It's good the next morning. And the morning after that. I ate one this week three days after preparing it, and it was great! I probably wouldn't recommend (from what I've read) eating it more than four days after preparing it.
The nice thing about this too, is it doesn't have to just be for breakfast! It was pretty satisfying, and those chia seeds are supposedly chock-full of good-for-you stuff! I could totally see myself eating one of these (maybe a smaller portion?) for a refreshing afternoon snack, or even for a sweet treat when I'm craving something! I like it that much.
Enjoy!
Story:
I am not very good at making healthy breakfasts. I mean, I'm getting better at making a protein + avocado + lemon smoothie that my nutritionist recommended to me. And there's always scrambled eggs. But what about those mornings that I want something, like, yummy?? haha!
Enter Chia Seed Pudding.
I heard about this a couple of years ago and I tried it. I think I did something wrong because I thought it was nasty. It just tasted way too... I don't remember how... but I just wasn't a fan.
I tried again last week, though, with a recipe I found on Pinterest, and I loved it! Granted, a lot of the Pinterest recipes seem to have the same proportions... and there are a hundred different ways of changing it up. But I'll just post a basic way here. And how I have tweaked it a little to fit our needs. The other morning I woke up and wanted some chia seed pudding... and I hadn't prepped any the night before... and I was just a little bit sad.
Ingredients:
2 C coconut milk*
2 C almond milk (unsweetened)
2 T pure maple syrup
3 t vanilla
1 C chia seeds
(Plus any toppings)
Instructions:
Put all the ingredients in a bowl and mix. Let sit for 3-5 minutes, then stir (or whisk) again to try to break up any clumps of seeds. Pour into individual little mason jars, screw on the lids, and place in the fridge overnight.
In the morning, just open it up, give it a stir, then add whatever toppings you'd like! I like to put in slivered almonds and/or cut-up strawberries and/or blueberries and/or little diced bananas... whatever I have on hand! I really like the almonds, though, for the crunch! that it gives.
Notes:
*I found some delicious with-fat coconut milk from Costco that I really liked. It's called Real Coco, by Life Refreshed.
The first time I made it, one cup of the pudding seemed a little too much (quantity-wise) for me, so when I made it this way, I split it into five containers.
It's good the next morning. And the morning after that. I ate one this week three days after preparing it, and it was great! I probably wouldn't recommend (from what I've read) eating it more than four days after preparing it.
The nice thing about this too, is it doesn't have to just be for breakfast! It was pretty satisfying, and those chia seeds are supposedly chock-full of good-for-you stuff! I could totally see myself eating one of these (maybe a smaller portion?) for a refreshing afternoon snack, or even for a sweet treat when I'm craving something! I like it that much.
Enjoy!
Wednesday, April 18, 2018
Parmesan Pesto Chicken & Veggies (Sheet Pan)
STORY:
In my journey towards better health and away from my (beloved) bad habits, I keep looking for easy and healthy family dinners. Enter the new popular Sheet Pan Dinners. I've only tried a couple different versions, but I've made this one twice and I'm making it again tomorrow. My kids all love it. Even the picky 7 year old boy. The 15 year old boy says it's one of his favorite dinners. So yay!
I found an amazing food blog that every single picture looks like something I want to try! Like seriously incredible. I'm not sure I'm ever going to need to go to a different website for meal ideas. It's called Carlsbad Cravings and that's where I came across this tasty dish that I'm adding to my little family blog tonight. Here is the link to the recipe on their site. I'm just adding it here for easy reference because, like I said, delicious and easy... and I almost always have every ingredient on hand.
Besides, my oldest child is almost a senior in high school (!) which means she may be living on her own soon which means she might want access to recipes that she already knows and loves which means I need to make sure I am adding more here for her easy reference...
INGREDIENTS:
Chicken & Veggies
2 C red potatoes, cut up no bigger than 1/2" to 1" pieces
1 1/2 lbs chicken, cut into 1 1/2" chunks; breasts or thighs
3 C broccoli, medium sized florets
1 C thinly sliced carrots
1/2 C Parmesan cheese, freshly grated
Pesto Mix/Sauce:
1/3 C basil pesto (I always keep a jar of the Costco jar in my fridge... it's good on a dozen things!)
1 T olive oil
2 t ranch dry seasoning mix
3-4 minced garlic cloves (Some people may not like it as much as fresh, but for convenience, I always have a big bottle of minced garlic in my fridge)
2 t dijon mustard
1/2 t chili powder
1/2 t salt
1/4 t pepper
DIRECTIONS:
Preheat oven to 400 degrees.
Whisk together all the pesto mix ingredients in a large bowl.
Line a large jelly roll pan/oversized cookie sheet (10x15) with aluminum foil and spray with cooking spray.
Put 2 tablespoons of the pesto mix and the potatoes in a bowl. Toss to evenly coat. Spread in a single layer on the baking sheet and roast for 15-20 minutes.
Meanwhile, chop up the chicken, broccoli, and carrots. Toss them in the bowl with the remaining pesto mix and really get in there and coat everything really well.
Remove the baking sheet with the potatoes from the oven and scoot all the potatoes to one side, while keeping in a single layer. Then spread the chopped and coated chicken and veggies on the pan, again, in a single layer.
Return to the oven for 15 minutes.
Remove again and sprinkle on the Parmesan cheese.
Return to the oven for 5 more minutes, checking for doneness.
While it's good to go just like this, Ben usually likes some sort of a grain with it. So with this kind of meal, I'd usually just do up some rice or quinoa to go with it.
In my journey towards better health and away from my (beloved) bad habits, I keep looking for easy and healthy family dinners. Enter the new popular Sheet Pan Dinners. I've only tried a couple different versions, but I've made this one twice and I'm making it again tomorrow. My kids all love it. Even the picky 7 year old boy. The 15 year old boy says it's one of his favorite dinners. So yay!
I found an amazing food blog that every single picture looks like something I want to try! Like seriously incredible. I'm not sure I'm ever going to need to go to a different website for meal ideas. It's called Carlsbad Cravings and that's where I came across this tasty dish that I'm adding to my little family blog tonight. Here is the link to the recipe on their site. I'm just adding it here for easy reference because, like I said, delicious and easy... and I almost always have every ingredient on hand.
Besides, my oldest child is almost a senior in high school (!) which means she may be living on her own soon which means she might want access to recipes that she already knows and loves which means I need to make sure I am adding more here for her easy reference...
INGREDIENTS:
Chicken & Veggies
2 C red potatoes, cut up no bigger than 1/2" to 1" pieces
1 1/2 lbs chicken, cut into 1 1/2" chunks; breasts or thighs
3 C broccoli, medium sized florets
1 C thinly sliced carrots
1/2 C Parmesan cheese, freshly grated
Pesto Mix/Sauce:
1/3 C basil pesto (I always keep a jar of the Costco jar in my fridge... it's good on a dozen things!)
1 T olive oil
2 t ranch dry seasoning mix
3-4 minced garlic cloves (Some people may not like it as much as fresh, but for convenience, I always have a big bottle of minced garlic in my fridge)
2 t dijon mustard
1/2 t chili powder
1/2 t salt
1/4 t pepper
DIRECTIONS:
Preheat oven to 400 degrees.
Whisk together all the pesto mix ingredients in a large bowl.
Line a large jelly roll pan/oversized cookie sheet (10x15) with aluminum foil and spray with cooking spray.
Put 2 tablespoons of the pesto mix and the potatoes in a bowl. Toss to evenly coat. Spread in a single layer on the baking sheet and roast for 15-20 minutes.
Meanwhile, chop up the chicken, broccoli, and carrots. Toss them in the bowl with the remaining pesto mix and really get in there and coat everything really well.
Remove the baking sheet with the potatoes from the oven and scoot all the potatoes to one side, while keeping in a single layer. Then spread the chopped and coated chicken and veggies on the pan, again, in a single layer.
Return to the oven for 15 minutes.
Remove again and sprinkle on the Parmesan cheese.
Return to the oven for 5 more minutes, checking for doneness.
While it's good to go just like this, Ben usually likes some sort of a grain with it. So with this kind of meal, I'd usually just do up some rice or quinoa to go with it.
Monday, April 2, 2018
Roasted Green Beans
Story:
You know it's bad when your teenagers say they don't think we are eating enough vegetables. Oops. I go through stages with a lot of my cooking, and apparently, veggies have taken a back seat to convenience lately. I was humbled enough to know they spoke truth and I am now trying to feed my family (including myself) more veggies! I tend to be a fan of fresh veggies. Never canned, occasionally frozen. But sometimes I feel stumped on what to do besides steaming broccoli again, ya feel? So I've been perusing the internet and the bottomless pit of ideas called Pinterest for new ideas on preparing vegetables. I know I can pin the good ones (and I do), but I hate all the ads... so I'm back here on the blog to post some of my favorite finds in order to remember and access the real "keepers" in one safe place.
So that is why I am bringing to you today this recipe for Roasted Green Beans. YUM! The first time I made them, Ethan (now 15), went over to the leftovers on the pan and asked, as he was picking them up and eating them right there over the counter, "Why are these so good??" Yes, green beans. I found the recipe here. I didn't do much to tweak it or anything. It's good just as it is.
I've served them with a tangy pork roast. I've served them with chicken. Tonight I'll be doing up a batch to go with leftover Easter ham. They are always good! Enjoy!
Ingredients:
2 pounds fresh green beans
1-2 T olive oil (enough to lightly coat the beans)
1 or 1 1/2 t kosher salt
1/2 t fresh ground pepper (8-10 turns of the grinder)
Directions:
Preheat oven to 400ยบ.
I like to put down parchment paper on my roasting pan (large cookie sheet).
Wash the beans, trim, and pat dry.
Drizzle with the olive oil and sprinkle with the salt and pepper.
Get in there with your hands and make sure the beans are all coated nicely.
Spread in a single layer on the roasting pan.
Roast for about 15 minutes, and turn.
Roast for another 10, to your desired doneness.
They should be a little bit shriveled and have some brown spots.
That's it! I hope you like them as much as Ethan did.
Note:
I saw that some people liked to cook them a little less.
I saw that some people like them with a squeeze of lemon.
I saw that some people like them with parmesan cheese.
All of these options sound great!
You know it's bad when your teenagers say they don't think we are eating enough vegetables. Oops. I go through stages with a lot of my cooking, and apparently, veggies have taken a back seat to convenience lately. I was humbled enough to know they spoke truth and I am now trying to feed my family (including myself) more veggies! I tend to be a fan of fresh veggies. Never canned, occasionally frozen. But sometimes I feel stumped on what to do besides steaming broccoli again, ya feel? So I've been perusing the internet and the bottomless pit of ideas called Pinterest for new ideas on preparing vegetables. I know I can pin the good ones (and I do), but I hate all the ads... so I'm back here on the blog to post some of my favorite finds in order to remember and access the real "keepers" in one safe place.
So that is why I am bringing to you today this recipe for Roasted Green Beans. YUM! The first time I made them, Ethan (now 15), went over to the leftovers on the pan and asked, as he was picking them up and eating them right there over the counter, "Why are these so good??" Yes, green beans. I found the recipe here. I didn't do much to tweak it or anything. It's good just as it is.
I've served them with a tangy pork roast. I've served them with chicken. Tonight I'll be doing up a batch to go with leftover Easter ham. They are always good! Enjoy!
Ingredients:
2 pounds fresh green beans
1-2 T olive oil (enough to lightly coat the beans)
1 or 1 1/2 t kosher salt
1/2 t fresh ground pepper (8-10 turns of the grinder)
Directions:
Preheat oven to 400ยบ.
I like to put down parchment paper on my roasting pan (large cookie sheet).
Wash the beans, trim, and pat dry.
Drizzle with the olive oil and sprinkle with the salt and pepper.
Get in there with your hands and make sure the beans are all coated nicely.
Spread in a single layer on the roasting pan.
Roast for about 15 minutes, and turn.
Roast for another 10, to your desired doneness.
They should be a little bit shriveled and have some brown spots.
That's it! I hope you like them as much as Ethan did.
Note:
I saw that some people liked to cook them a little less.
I saw that some people like them with a squeeze of lemon.
I saw that some people like them with parmesan cheese.
All of these options sound great!
Wednesday, April 5, 2017
Chicken & Carrot Crockpot Dinner
Story:
My Tuesday and Thursday afternoons can be a little hectic around my house. And sadly, we don't always get to sit down and eat all together as a big, happy family. (Because that's what our daily family dinners are mostly like, right? Nothing but laughter and good times... certainly no picky eaters or teasing siblings or tired momma or anything like that... We try.) Anyway, for this season, I am trying to put together crockpot meals on Tuesday and Thursday mornings, so even if we don't all sit down together, there is still a good meal ready for my hungry people.
And if I'm feeling a little low on ideas, what's the logical thing to do? Pinterest, right? So the recipe I am sharing here kind of came off Pinterest, but I read the comments and made some adaptations to it, and guess what... the kids loved it! Win!
Truth be told, I kinda threw it together before I had to leave for a staff meeting, so all measurements are estimates... but it's kind of one of those things that can't really get messed up. I'm mostly adding it to the blog because the kids liked it and it was easy and I'd love to do it again.
Ingredients:
Chicken breasts or tenderloins (I used 5 thin-cut breasts that I cut into strips.)
Onions (I sliced 2 smallish ones)
Potatoes (I used 1 big one, because that's all I had. 3 would probably be good.)
Carrots (I used 6 or 7 big carrots, cut into quarters/sticks. Baby carrots would be fine.)*
Chicken broth (I poured a little more than a cup in, just something wet for the chicken to cook in.)
Cube of butter
2 T minced garlic
1 t parsley
1 t thyme
1/2 t salt
1/4 t pepper
Directions:
Layer in the chicken, then onions, then potatoes, then carrots.
Pour the broth over it all, until you feel satisfied that the chicken won't be too dry.
In a small saucepan, melt the butter and add all the seasonings.
Pour the melted butter mixture over everything in the crockpot.
Cook on low. I don't have an exact time, but 6-8 hours should be plenty.
Note:
The carrots were actually my kids favorite part. I may add even more of them next time.
My Tuesday and Thursday afternoons can be a little hectic around my house. And sadly, we don't always get to sit down and eat all together as a big, happy family. (Because that's what our daily family dinners are mostly like, right? Nothing but laughter and good times... certainly no picky eaters or teasing siblings or tired momma or anything like that... We try.) Anyway, for this season, I am trying to put together crockpot meals on Tuesday and Thursday mornings, so even if we don't all sit down together, there is still a good meal ready for my hungry people.
And if I'm feeling a little low on ideas, what's the logical thing to do? Pinterest, right? So the recipe I am sharing here kind of came off Pinterest, but I read the comments and made some adaptations to it, and guess what... the kids loved it! Win!
Truth be told, I kinda threw it together before I had to leave for a staff meeting, so all measurements are estimates... but it's kind of one of those things that can't really get messed up. I'm mostly adding it to the blog because the kids liked it and it was easy and I'd love to do it again.
Ingredients:
Chicken breasts or tenderloins (I used 5 thin-cut breasts that I cut into strips.)
Onions (I sliced 2 smallish ones)
Potatoes (I used 1 big one, because that's all I had. 3 would probably be good.)
Carrots (I used 6 or 7 big carrots, cut into quarters/sticks. Baby carrots would be fine.)*
Chicken broth (I poured a little more than a cup in, just something wet for the chicken to cook in.)
Cube of butter
2 T minced garlic
1 t parsley
1 t thyme
1/2 t salt
1/4 t pepper
Directions:
Layer in the chicken, then onions, then potatoes, then carrots.
Pour the broth over it all, until you feel satisfied that the chicken won't be too dry.
In a small saucepan, melt the butter and add all the seasonings.
Pour the melted butter mixture over everything in the crockpot.
Cook on low. I don't have an exact time, but 6-8 hours should be plenty.
Note:
The carrots were actually my kids favorite part. I may add even more of them next time.
Monday, July 21, 2014
Oatmeal Raisin Cookies -- a new favorite
Story:
When we were young, my big brother and I used to make cookies on Sunday afternoons on a regular basis. And if I remember correctly, I hated rolling the cookies on the trays, and he hated doing the dishes. So that became kind of the deal: I would do all the clean up, if he put them on the sheets and and baked them. I think that part just took too long for me and I hated waiting around the kitchen for each batch to come out. This recipe was one that I remember making with him. And I also remember occasionally delivering them to certain boys on Sunday evenings. Heehee. Fun memories.
This was one of my mom's recipes, originally called: Three-Way Oatmeal Cookies. The idea is to, after you make the dough, divide it into three sections, adding 1 cup of raisins to one part, 1 cup of chocolate chips to the second part, and 1 cup of butterscotch chips to the third part. So it's like you make three different kinds of cookies, with just one batch! Great idea... but I've grown a little too lazy. So I just turned the whole thing into one big batch of oatmeal raisin cookies... and I've added the measurements of cinnamon and nutmeg too, to meet my preference.
We recently found ourselves without chocolate chips on a Sunday afternoon, so we gave these a try. Everyone liked them... and I think it was just kind of a nice way to mix things up after years of Ben's Triple C cookies on Sundays. Tasty little things.
Ingredients:
1 1/2 C shortening
2 C brown sugar
1 C sugar
2 eggs
1/2 C water
2 t vanilla
2 C flour
2 t salt
1 t baking soda
2 t cinnamon
1 t nutmeg
6 C rolled oats
2 1/2 - 3 C raisins
Directions:
Mix all the ingredients in the order listed. (I usually switch from the beaters to the kneaders when it's time to put in the oats and raisins.)
Spoon onto baking sheets and bake at 350 degrees for 11-12 minutes.
Note:
My husband and I have kept up the Sunday cookie tradition. But now, when we put them away on Sunday nights, we divide them up into a bunch of sandwich baggies and stick them all in a container in the freezer so they are ready to throw into the lunchboxes in the mornings. These cookies, in particular, thaw nicely. We hope you like them too!
Thursday, August 29, 2013
Cream Tuna Fish & Peas on Toast
Story:
Cream Tuna Fish and Peas on Toast. Really? Sounds weird, I know. But I grew up having this dinner and I always loved it. I haven't made it for a while, and the other day my kids were asking for it. It is super good, everyone loves it, and I always have the ingredients on hand. I'm making it tonight, and my kids are looking forward to it!
Growing up, I don't think any of my friends' families EVER ate this. I guess I kind of wondered if my mom's mom made it up. But I just looked it up online, and found several recipes for it and several comments of people who grew up in big families eating this when money was tight. Kind of a frugal, generational type dish, I guess. On my quick search online, I found a few different variations on how to make the white sauce; below is my mom's version.
It's basically just a white sauce. Add tuna. Add frozen peas. Serve over toast! That's it.
Ingredients:
4 T butter
4 T flour
1/2 t salt
1/4 t pepper (error on a little less than more)
2 C milk
1 can tuna (or two if they are the really little ones--has anyone noticed that Costco small cans are 7 oz, and the grocery stores are 5oz??)
frozen peas (as many as desired; I throw in a lot)
Directions:
Melt butter over low heat in a saucepan. Blend in the flour and the seasonings. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Stir in the milk. Bring to a boil, stirring constantly. Boil for one minute. (Makes 2 cups of sauce.)
Add 1 can of well-drained tuna fish. Stir into the sauce. Add as many frozen peas as you want. And warm through.
Serve over toast.
TIP: We love using PIZZA CUTTERS for lots of things. For cutting up our waffles, pancakes, and of course pizza. This is another time we use the pizza cutter to quickly and easily cut the sauce-covered toast up into nice sized bites. Just an idea...
Cream Tuna Fish and Peas on Toast. Really? Sounds weird, I know. But I grew up having this dinner and I always loved it. I haven't made it for a while, and the other day my kids were asking for it. It is super good, everyone loves it, and I always have the ingredients on hand. I'm making it tonight, and my kids are looking forward to it!
Growing up, I don't think any of my friends' families EVER ate this. I guess I kind of wondered if my mom's mom made it up. But I just looked it up online, and found several recipes for it and several comments of people who grew up in big families eating this when money was tight. Kind of a frugal, generational type dish, I guess. On my quick search online, I found a few different variations on how to make the white sauce; below is my mom's version.
It's basically just a white sauce. Add tuna. Add frozen peas. Serve over toast! That's it.
Ingredients:
4 T butter
4 T flour
1/2 t salt
1/4 t pepper (error on a little less than more)
2 C milk
1 can tuna (or two if they are the really little ones--has anyone noticed that Costco small cans are 7 oz, and the grocery stores are 5oz??)
frozen peas (as many as desired; I throw in a lot)
Directions:
Melt butter over low heat in a saucepan. Blend in the flour and the seasonings. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Stir in the milk. Bring to a boil, stirring constantly. Boil for one minute. (Makes 2 cups of sauce.)
Add 1 can of well-drained tuna fish. Stir into the sauce. Add as many frozen peas as you want. And warm through.
Serve over toast.
TIP: We love using PIZZA CUTTERS for lots of things. For cutting up our waffles, pancakes, and of course pizza. This is another time we use the pizza cutter to quickly and easily cut the sauce-covered toast up into nice sized bites. Just an idea...
Thursday, August 22, 2013
Korean: Ddeokbokki (spicy rice cake)
Story:
As I've mentioned before, my husband and I both served a mission for our church (The Church of Jesus Christ of Latter-day Saints) in Seoul, South Korea. Of course, we weren't married then... but AFTER the missions, we started dating and we were married not long after. People often ask us if we speak Korean to each other. It would be great if we did, but, well, English is a whole lot easier! But we DO try sometimes. And we do try to read scriptures in Korean. And we have been known to occasionally get somewhat addicted to Korean dramas. And we do LOVE Korean food. For the record, I will admit that I was the world's pickiest eater before I lived in Korea for over a year (and I *may* have shed a tear when I was assigned to serve in Korea...mostly for fear of the food). But now, the smell of kimchi makes my mouth water and I keep dried seaweed in my pantry at all times.
I took a quick trip to the Asian Market last week to purchase some of the aforementioned kimchi... and I saw some dduk (pressed rice cakes) sitting there in a bag waiting for me to take some home to make ddeokbokki. Yum. It's not the healthiest of Korean foods (probably why I like it and my husband not-so-much), but it is tasty (and not too scary for you new-food-a-phobics). I'm going to make some tomorrow, and I wanted to go ahead and record the recipe here for easy access. I found a Korean food blog that is pretty fun... www.maangchi.com ... which is where I found this ddeokbokki recipe. I will record my simplified adaptation here (namely, I will not make the kelp and anchovy broth that she does... I'm sure it's awesome, but I'll just go with chicken broth. Sorry Maangchi! I'm sure it's fab.) And I'll go for the milder flavor recipe, because it might be tricky enough to get my kids to try it, and if it's too spicy, then it certainly won't fly.
Ingredients:
tube-shaped rice cakes for ddeokbokki
4 (to 6) T hot pepper paste
1 T sugar
4 green onions, cut into 1 or 2 inch pieces
4 C chicken broth
Directions:
Bring 4 cups of chicken broth to a boil.
Add the rice cakes (about a pound).
Add 4-6 tablespoons of the hot pepper paste and about 1 tablespoon of sugar.
Stir constantly. Stir until the sauce is thick and the rice cake is shiny.
Transfer onto a plate to serve.
*I've only made it once, and it was great. If it turns out okay tomorrow, I will add a picture here!*
As I've mentioned before, my husband and I both served a mission for our church (The Church of Jesus Christ of Latter-day Saints) in Seoul, South Korea. Of course, we weren't married then... but AFTER the missions, we started dating and we were married not long after. People often ask us if we speak Korean to each other. It would be great if we did, but, well, English is a whole lot easier! But we DO try sometimes. And we do try to read scriptures in Korean. And we have been known to occasionally get somewhat addicted to Korean dramas. And we do LOVE Korean food. For the record, I will admit that I was the world's pickiest eater before I lived in Korea for over a year (and I *may* have shed a tear when I was assigned to serve in Korea...mostly for fear of the food). But now, the smell of kimchi makes my mouth water and I keep dried seaweed in my pantry at all times.
I took a quick trip to the Asian Market last week to purchase some of the aforementioned kimchi... and I saw some dduk (pressed rice cakes) sitting there in a bag waiting for me to take some home to make ddeokbokki. Yum. It's not the healthiest of Korean foods (probably why I like it and my husband not-so-much), but it is tasty (and not too scary for you new-food-a-phobics). I'm going to make some tomorrow, and I wanted to go ahead and record the recipe here for easy access. I found a Korean food blog that is pretty fun... www.maangchi.com ... which is where I found this ddeokbokki recipe. I will record my simplified adaptation here (namely, I will not make the kelp and anchovy broth that she does... I'm sure it's awesome, but I'll just go with chicken broth. Sorry Maangchi! I'm sure it's fab.) And I'll go for the milder flavor recipe, because it might be tricky enough to get my kids to try it, and if it's too spicy, then it certainly won't fly.
Ingredients:
tube-shaped rice cakes for ddeokbokki
4 (to 6) T hot pepper paste
1 T sugar
4 green onions, cut into 1 or 2 inch pieces
4 C chicken broth
Directions:
Bring 4 cups of chicken broth to a boil.
Add the rice cakes (about a pound).
Add 4-6 tablespoons of the hot pepper paste and about 1 tablespoon of sugar.
Stir constantly. Stir until the sauce is thick and the rice cake is shiny.
Transfer onto a plate to serve.
*I've only made it once, and it was great. If it turns out okay tomorrow, I will add a picture here!*
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