Wordless Wonders in the Kitchen

Noah loves to help his mommy cook. Over the last few days we haven't had time to upload recipes, however we have been cooking! We've made Rosemary Pork chops, Steak and chicken Kabobs, Fresh Peach Cobbler and many other great recipes! Enjoy the pictures!

Crock Pot Chicken Curry

Ingredients:
3 pounds Boneless, skinless chicken thighs, trimmed
2 medium Onions, halved and thinly sliced
8 Garlic Cloves, thinly sliced
16 Thin Slices Peeled Fresh Ginger (About 1 Ounce)
2 Tbsp Curry Powder, preferably Madras
1 tsp Ground Coriander
1 tsp Ground Cumin
Coarse Salt
2 Packages Frozen Green Peas (10 Ounces Each)
2 cups Unsweetened Coconut Milk
½ cup Toasted Cashews (Optional, for serving)
¼ cup Cilantro Leaves (Optional, for serving

Yield: Serves 8
Attribution: MarthaStewart.com


Directions:
1.In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

2.Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

3.Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

4.To serve, garnish with ½ cup toasted cashews and ¼ cup fresh cilantro leaves, if desired.

Salsa-Style Corn Fusilli from Cleaning Eating Magazine

Last night we had leftovers for dinner in addition to the most delicious summer salad! The salad calls for fusilli pasta which I could not find so I used regular Rotelle pasta and it tasted great. Being the novice cook I am - I am not too sure what the difference between the two are but I'm thinking it's the actual grains that make the pasta (wheat vs. corn?) . Anyone know? I adapted the recipe slightly to meet our needs using the Rotelle and also canned black beans instead of dried. Happy Cooking!

Salsa-Style Corn Fusilli
Ingredients
2 cups uncooked fusilli (or Rotelle pasta, as I used)

1 can of organic black beans, rinsed well

1 large tomato

3/4 cup finely diced red onion

1 mango, peeled and diced

1 avocado

juice 2 limes

3 TBSP EVOO

1/2 cup fresh cilantro leaves

1/4 tsp of salt and pepper

Instructions

1. Prepare pasta according to package, then drain and rinse well.
2. In a large bowl, add beans, tomato, onion and mango. Pit, peel and dice avocado. Immediately toss in lime juice.
3. Add pasta to bowl with vegetables and toss to combine. Add oil, cilantro, salt and pepper. Mix gently. Eat at room temperature or chill and serve!


Nutrients per 1 cup:
254 Calories, Total Fat 12g, Sat Fat 1 g, Carbs 33g, Fiber 8g, Protein 7 g, Sodium 77mg

Why What's for Dinner....

I have definitely been a "work in progress" in the kitchen over the last few years. I have gone from not knowing how to boil an egg - seriously - to being able to make a pretty nice meal on the occasion. The idea behind "What's for dinner?" came from working long hours at the elementary school while teaching. After school in the late afternoons my dear friend Dafney would always ask, "Jen, what's for dinner tonight?" and my answer was usually.."I hope I figure that out on the way home!". Since deciding to resign to give more time to my family one of my goals have been to know what is for dinner every night. Also, my hope is that those who are like me and many times don't know what is for dinner....this may help give you some ideas. I'd love to follow a blog that tells me what to make for dinner. But, so far I haven't found one that is "at my level". Because, let's be honest...while making dinner tonight I was distracted while broiling the chicken (because of this blog) and overcooked it. Thus, I've come a looooong ways but apparently still have a long ways to go! Happy Cooking and cheers to you!

Ranch Chicken with Fresh Corn Salad and watermelon popsicles

Tonight I am straying slightly away from a "clean" recipe due to the fact that I don't think "Hidden Valley Ranch" is anywhere near clean. However, this recipe is good, easy and we have tons of vegetables that we need to eat! Noah watered and picked the tomatoes for this recipe (Fresh Corn Salad) from our own tomato plants! Tonight for dinner we are having Ranch Chicken and Fresh Corn Salad.

Ranch Chicken
1 pk (1 oz) of Hidden Valley Ranch Dressing Mix
2 Tbsp. Olive Oil
1 Tbsp. Red (Cooking) Wine Vinegar
1 Lb. boneless/skinless chicken breast

Combine dressing mix, oil and vinegar in large zip-lock bag. Add chicken, shake, working mixture into meat. Marinate at least 1 hour (8 hours is best). Broil or grill chicken 10-14 minutes, turning once. Make sure it's cooked through!


Fresh Corn Salad
4-6 Ears of Corn
1 Tomato, chopped
1 Zucchini, chopped
1 Red Onion, chopped
1 Red Bell Pepper, chopped
Cilantro leaves
1/4 cup of Italian Style Salad Dressing

Directions:

1. Husk and Steam ears of corn .
2. Chop Veggies
3. After steaming corn, slice kernels from the cob into the mixing bowl.
4, In large mixing bowl, mix together corn, tomato, zucchini, cucumber, onion, red bell pepper and cilantro.
5. Pour dressing over vegetables and toss to coat. Chill for 30 minutes then serve.

Watermelon Popsicles
4.5 cups of watermelon
3/4 cup water
3/4 cup orange juice
2 TBSP raw honey

Mixed in blender, poured in popsicle mold and frozen.

Chocolate Chunk Banana Bread

I have fallen in love with the magazine Clean Eating. In the recent July edition I found a delicious sounding recipe for a healthier version of banana bread. Today I decided to try it out with Noah. Enjoy!

Chocolate Chunk Banana Bread
Serves 12

Ingredients

1 1/2 Cups Whole Wheat Flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 TBSP cinnamon
1 TBSP ground Flaxseed
a pinch of sea salt


3 ripe bananas, mashed with a fork
2 egg whites
1/4 cup unsweetened applesauce (I used one individual child's container)
1/2 cup raw honey
1/4 cup flaxseed oil
1/3 cup chopped dark chocolate

Instructions
Step One: Preheat Oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ground flaxseed and salt.

Step Two: In a large bowl, with a hand mixer, beat bananas until smooth. Add egg whites and beat until combined. Gradually mix in applesauce, honey and flaxseed oil.

Step Three: Mix dray ingredients into banana mixture; stir in chocolate.

Step Four: Mist a 9x5 inch loaf pan with cooking spray. Pour batter into pan and bake for 25 minutes or until browned on top.

Nutrients per slice:
182 Calories, Total Fat 6g, Sat Fat: 1 g, Sugars 16g, Protein 3 g, Sodium 74 mg

Thrifty Thursday Ideas

Coupon Code for Baby Slings and Covers:

www.sevenslings.com or www.uddercovers.com

Promo Code: FAMILY2011

Product Free but shipping must be paid.

My favorite place to find great coupon ideas and freebies is www.thekrazycouponlady.com! Check it out!

Thursday - What's for Dinner? Spiced Eggplant and Beef Stir Fry

Thursday, July 14, 2011

Spiced Eggplant and Beef Stir Fry

Yield: Serves 4
Prep Time: 30 minutes
Keywords: Vegetarian
Attribution: Clean Eating Magazine


Ingredients:
1 Tbsp Evoo, divided
1 large Onion, chopped
1 Red Bell Pepper, cut into ½ inch strips
2 tsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Sweet Paprika
¾ tsp Sea Salt
2 Roma Tomatoes, chopped
4 cloves Garlic Clove
1 pound Baby Eggplant, cut into ½ inch rounds
1 Yellow Squash (, cut into ½ inch rounds
½ pound Extra-Lean Ground Sirloin
¼ cup Minced Radish Tops Rinsed Well And Patteded Dry, optional
Metrics:

Directions:

Instructions

Heat 2 tsp oil in large saute pan (preferably non-teflon…it’s healthier) on medium

Add onion and pepper and saute for 5 minutes

Mix Cumin, Coriander, Paprika, Sea Salt, black pepper in a small bowl, set aside

Stir tomatoes and garlic into pan and cook another 2 minutes

Add remaining oil and stir in eggplant and squash

Cover pan and cook 5 minutes

Scoop Mixture into large bowl and set aside

Re-use same pan, bring back to medium heat, add beef

Cook 2 minutes, breaking up and stirring meat

Add spice mix and cook until no longer pink

Remove pan from heat, add vegetable mixture and stir until heated through

Serve!

Serving size: 1 ½ cups Calories: 168 Fat: 7g Saturated fat: 2g Carbohydrates: 16g Sugar: 7g Fiber: 6g Protein: 14g Cholestrol: 38mg

What's For Dinner Tonight?

Sugar Snap And Snow Pea Stir-Fry


Ingredients:
1 Tbs. Low-Sodium Soy Sauce
1 Tbs. Toasted Sesame Oil
2 tsp Cornstarch
¼ tsp Chile-Garlic Sauce, such as sambal oelek, optional
1 Tbs. Vegetable Oil
1 medium Red Onion, halved, cut into wedges, and pulled apart (1 ½ cups)
1 small Yellow Bell Pepper, thinly sliced (1 ½ cups)
1 cup Raw Unsalted Cashews
1 Tbs. Grated Fresh Ginger
8 Oz. Sugar Snap Peas
8 Oz. Snow Pea Pods
8 Green Onions, cut into 1-inch pieces
Metrics:
Yield: Serves 4
Keywords: Vegetarian Stir Fry,
Attribution: VegetarianTimes.com
Description: Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.
Directions:
1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and ½ cup water in small bowl. Set aside.

2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Calories 324
Protein 10g
Total Fat 20g
Saturated Fat 3g
Carbs 30g
Cholesterol 0mg
Sodium 507mg
Fiber 6g
Sugar 10g

Another Year Goes by...

In the midst of a busy last year it's hard to believe that I didn't find time to update this blog hardly at all. However, my blogging efforts were focused on my classroom blog, www.heartsstories.blogspot.com. After much thoughtful consideration and prayer, I have decided to resign to stay at home for a few years. I am eager for the new challenges and opportunities that await! I will deeply miss being in the classroom however, I know one day I will return! A friend recently told me, "The only constant in life is change." I'm excited for the changes this year bring. That being said, I am going to try to be more diligent about updating this blog.