Monthly Archives: February 2011

Carrot Muffins

These would be great for breakfast or just for a snack.

1 3/4 cups unbleached flour
3/4 cup sugar
1/2 cup oatmeal
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt (optional)
1/2 teaspoon baking powder
2 (6 ounce) jars pureed carrots (use baby food)
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon vanilla

Preheat oven to 350 degrees and spray muffin pan with nonstick cooking spray.

Combine dry ingredients (flour, sugar, oat bran, baking soda, allspice, salt, and baking powder) in a medium bowl.

Combine wet ingredients (carrots, egg substitute, applesauce, raisins, and vanilla) in a large bowl.

Combine wet and dry mixtures just until flour is moistened.

Spoon batter into muffin tins, and bake for 25 minutes (or until muffins pass the”toothpick test”).

Did I change anything? I only used half as much oatmeal as the recipe calls for and I added 1/4 cup of wheat germ. My mom used to sneak wheat germ into everything from muffins to spaghetti sauce when we were growing up.

What did the family think? Hubby is at work and the boys are at school, but I ate one and I thought it was very good. The raisins are a definite must though. I don’t think I would like it without the raisins.


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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Vegetarian

Egg (and Bacon) Cups

We had a snow day today, so we celebrated with some yummy egg cups for breakfast (which was actually more like brunch).

Cooking spray
4 6-inch whole-wheat tortillas
1 large egg
3 large egg whites
1/2 cup cauliflower puree
2 slices turkey bacon, chopped (optional)
4 tablespoons shredded lowfat cheddar cheese
Handful of chopped tomatoes and scallions (optional)

Preheat the oven to 350 degrees.
In a six-cup muffin tin, coat four of the cups with cooking spray.

Hold up a tortilla and make two pleats, folding it into a cup. Then gently press and fit it into one of the muffin cups. Repeat with the remaining tortillas. Some of the tortilla should still be sticking up out over the top of the muffin cup.

In a small bowl, whisk the egg, egg whites, and cauliflower puree until smooth. Distribute the egg mixture among the four tortillas.

Sprinkle with the bacon and cheddar cheese. Bake, uncovered, for about 15 to 20
minutes or until the egg is cooked through and the cheese is lightly

Serve topped with chopped tomatoes and scallions, if desired.

Did I change anything? I made these with just the eggs, tortillas, cheese and cauliflower. I left out the bacon, tomatoes and scallions. I bet you could probably leave out the cauliflower too if you didn’t have any or didn’t want to mess with it. These took more than 20 minutes to cook. I would set the time for 15 minutes and then keep checking on them. You will know they are starting to get done because the eggs will start to puff up. Also, these are HOT when they come out of the oven, so be careful.

What did the family think? SUPER yum!!! These were so great! We all loved the cheesy eggs, but I think my favorite part was the crunchy part of the tortilla.

from Jessica Seinfeld


Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

Baked Ravioli

This was SO good…just about everyone was asking for seconds.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, oregano or Italian seasoning
1 can (28 ounces) whole tomatoes with basil
1 can (28 ounces) crushed tomatoes with basil
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees.

Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

We had this with Italian sausage links on the side.

Did I change anything? I used the canned tomatoes that have basil in them. I left out the salt and pepper and I used about 1/2 as much onion as listed.

What did the family think? Everyone LOVED this!

from Martha Stewart

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Vegetarian

Enchiladas with Spicy Pumpkin Sauce

This was a great dish to assemble ahead of time and then pop in the oven when we got home.

2 chicken breasts, boiled and shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated sharp cheddar cheese (6 ounces)

Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full).

Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish. Pour 1/2 cup enchilada sauce into chicken mixture and stir to combine.

Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Did I change anything? I added a little of the enchilada sauce to the chicken so the chicken wouldn’t be so plain (I changed the recipe above to reflect that.) and I would also add a little more of the jalepeno to the sauce…it wasn’t spicy enough for me.

What did the family think? Hubby wasn’t too thrilled. He wanted more traditional enchiladas. I liked it, but wanted it to be spicier, but the lack of spice is exactly why our boys ate it. Our youngest picked out the chicken and dipped it in salsa.

from Martha Stewart

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Filed under Chicken, Make Ahead of Time, Mexican

Sauteed Bok Choy and Broccoli

This was tasty and I think the first (maybe second) time I have ever cooked with bok choy.

1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as safflower
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Grate ginger into skillet. Stir in soy sauce.

We had this with Hoisin Salmon Steaks.

What did the family think? Everybody ate it! If you know my kids…that’s a small huge miracle.

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Filed under Everybody Ate It, Side Dish, Six Ingredients or Less, Vegetarian

Salmon Steaks with Hoisin Sauce

This is an easy and flavorful salmon dish. If you are starting to think about dishes for Lent, this would be a good one.

1 tablespoon orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
Coarse salt and ground pepper
4 salmon steaks (8 to 10 ounces each), 1 inch thick

Heat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.

Place salmon on a rimmed baking sheet. Season with salt and pepper. Brush half of the hoisin sauce mixture over to coat.

Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

We had this with Sauteed Bok Choy and Broccoli (which was good) and some potstickers I bought from the frozen food aisle (which were terrible).

What did the family think? This was a quick, easy and tasty recipe. Hubby and I liked it, but watch out for the bones.

from Martha Stewart

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

Cilantro Rice

A quick and easy side dish that gives your rice a little zip.

Minute Rice (either brown or white)
1 cup cilantro, chopped
2 green onions, chopped

Cook rice per directions for six servings. When the rice is done stir in the cilantro and green onions.

What did the family think? Hubby and I liked it. It went well with the chicken dish we were having. I am not sure the kids touched it, but we were in a hurry to get out the door, so I didn’t hound them about trying it.

Adapted from Martha Stewart recipe

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Filed under Easy, Side Dish, Spicy, Super Easy to Make, Vegetarian

Chicken with Poblano Cream Sauce

This came together in a hurry which was a good thing because I had about thirty minutes to make this before we had to eat, eat, eat and hurry out the door.

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream. Puree in blender; add water if too thick. Season with salt and pepper.

Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

We had this with Cilantro Rice.

What did the family think? Hubby and I liked it. The boys just had it without the sauce. We were in a hurry and I didn’t have the time to sweet talk them into trying it with the sauce.

from Martha Stewart

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Filed under Chicken

Buttermilk Baked Chicken

This chicken was so moist and yummy and it made the house smell terrific!

Cooking spray, for baking sheet
1 1/2 cups bread crumbs
1 cup buttermilk (shake first)
1 teaspoon hot-pepper sauce
Salt and pepper
¾ cup grated Parmesan cheese (2 ½ ounces)
1 teaspoon dried thyme
4 pounds chicken parts, rinsed and patted dry

Preheat oven to 400°.

Spray a baking sheet with cooking spray.

In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper.

In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from buttermilk, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet leaving space between each piece of chicken so it can cook evenly.

Bake until chicken is golden brown, about 35 minutes.

We had this with green beans with lemon and butter and buttermilk biscuits.

What did the family think? Yum, yum and more yum.

from Martha Stewart

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It

Turkey and Cole Slaw Reubens

These are so fantastically delicious. My hubby took one bite and said something like, “Oh my God this is so good.”

8 slices of good bread (we used rye)
1/2 pound sliced turkey
1/4 -1/2 pound coleslaw (make your own or buy it at the store)
4 Tablespoons Thousand Island Dressing
4 slices swiss cheese

Butter one side of each bread slice. Place four slices on griddle, butter side down (think grilled cheese, with more inside). Top each with turkey, coleslaw, Thousand Island, swiss and remaining slice of bread, butter side up.

Cook until bread is golden, flipping at least once, and swiss is melty.

We had this with cole slaw, chips and an apple and banana fruit salad.

What did the family think? Hubby and I ate ours up! Man, these were good. The kids had theirs without the cole slaw and dressing and loved it that way.

from halfassed kitchen

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Filed under Definitely Making it Again, Easy, Sandwich, Six Ingredients or Less