West African Peanut Stew

My sister is visit for a few days and wanted to make this recipe that we cut out of the newspaper years ago and loved.  I don't make it often enough and it is delicious and very easy.  I love that it is chock full of vegetables that we don't often eat in our house.  Honestly the kids were not crazy about the looks of the stew but they tasted it and really liked it.  Next time I think I may puree theirs to disguise the vegetables so they will think they are just eating peanut stew.

West African Peanut Stew

1 1/2 tablespoons olive oil
1 large red onion, chopped
3-4 glove of garlic, minced
2 cups shredded white cabbage (to save time we purchased a bag of shredded cabbage)
2 medium-large sweet potatoes, peeled and cut into 1/2 in pieces
1 16 oz can diced tomatoes with liquid
1 tsp grated ginger root
3 cups water
2 cups trimmed and sliced okra OR 1 10 oz package frozen okra thawed (we used frozen)
3/4 cup natural style smooth peanut butter
1/4 tsp cayenne pepper OR 1/2 tsp red pepper flakes
salt to taste



Heat oil in soup pot.  Add onion and garlic and saute over medium heat until golden.

Add cabbage, potatoes, tomatoes, ginger root, and 3 cups water.  Bring to a simmer, then cover and simmer gently until potatoes and cabbage are nearly tender, about 15 minutes.

Add okra, then stir in peanut butter, a little at a time, until it melts into broth. Stir in cayenne or red pepper flakes, cover and simmer gently until vegetables are tender, about 10 minutes.  Add a bit more water if needed for a moist but not soupy consistency.

Season with salt. If desired, garnish each serving with chopped scallions and chopped peanuts.

Curried Shrimp

This is one of my go to recipes and always have the ingredients on hand.  I have been making it for several years now and everyone loves it, especially the kids.  It is fast and easy and best of all one dish.  I love one dish meals, less clean up!

Curried Shrimp

1 onion, sliced
2 red bell peppers, cut into strips (I sometimes use a combination of colored peppers)
*2 cloves garlic
*1 in grated ginger
1 lb peeled shrimp
1 can coconut milk
1 cup frozen peas
2 tsp curry powder
1 tsp sugar
1 tsp salt

Saute garlic, ginger, onions,  and peppers on high heat.  Once starting to soften add shrimp and cook until pink.  Add coconut milk, curry powder, peas, salt, and sugar.  Bring to a boil and simmer for a few minutes.

Serve over rice.

*To make it even faster, I sometimes use garlic and ginger from a jar.

Vegetarian Slow-cooker Chili

This is one of my favorite Crock-pot recipes.  It is super easy, delicious, and everyone loves it.  The seasonings give it more of an Italian flavor.

1 19oz can black bean soup
1 15oz can kidney beans, drained and rinsed
1 15oz can garbanzo beans, drained and rinsed
1 16oz can vegetarian baked beans
1 can Rotel
1 15oz can whole kernel corn, drained
1 onion, chopped
1 green bell pepper
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Combine all ingredients in Crock-pot and cook for at least 2 hours on high.

I serve mine with sour cream and cheese.

Easy Roasted Chickpeas

Roasted Chickpeas
4 servings


1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon olive oil
¼ - ½ teaspoon salt (1/2 will be very salty. - Kris)
5 dashes cayenne pepper (optional)
1 teaspoon cumin

1) Preheat oven to 425°F.

2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.

3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.

4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.

NOTE:  I have also made these with garlic powder and onion powder.  I serve it before dinner while waiting for whatever is still cooking.  My daughter ate almost the entire can once!  Easy finger-food and healthy!  Easy to take to the park food.

Approximate Calories, and Fat,
135 calories, 4.3 g fat

Calculations
1 14.5 oz can chickpeas: 500 calories, 4.8 g fat,
1 teaspoon olive oil: 39 calories, 4.5 g fat,
¼ - ½ teaspoon salt: negligible calories and fat,
5 dashes cayenne pepper: negligible calories and fat,
1 teaspoon cumin: negligible calories and fat,
TOTAL: 539 calories, 9.3 g fat,
PER SERVING: 135 calories, 4.3 g fat,

Sausage and Peppers

I won a CSA box of veggies today from Suzie's Farm. I decided to make the most of the bounty and came up with this recipe based on the vegetables I had in my box.

INGREDIENTS
5 Italian Chicken Sausages
2 TBSP olive oil
1/3 cup water
3 bell peppers, seeded & sliced (I used 2 red and 1 green)
2 zucchini, sliced
1 large onion, sliced
5 fresh tomatoes, chopped
1 spicy pepper (I used whatever was in my box today)
1/2 tsp dried oregano
1/2 tsp celery salt

DIRECTIONS
Heat the oil in a large skillet over medium heat. Add the sausages and cook until brown on both sides, 8-10 minutes. Add water to the pan to deglaze and cook for about a minute. Remove sausages from the pan and set aside.

Add the onions and peppers and cook until the onions begin to soften, about 6 minutes.

Return the sausages to the pan and add the tomatoes and seasoning. Reduce heat to low or medium low and cook for about 10 minutes. Add the zucchini for the last few minutes of the cooking time.

I served this dish over last nights left over pasta (the stuff the kids didn't eat) and sprinkled it with a tad of mozzarella cheese.

I am not a huge fan of bell peppers. But, man, o'man was this a tasty meal! It was super flavorful and filling. There was enough left over for at least 1 or 2 more servings. And it had the perfect amount of spice without being over bearing.

Fish Tacos - Salmon

I felt like something spicy last night, looked in the fridge, saw some raw salmon from two nights before - good to go!

Checked the blog, nothing there.

Checked google and found this recipe on food.com. Yum!! Also made a mango salsa and guacamole as sides - kids loved creating their own tacos and I hated cleaning up the mess and the current lingering smell of fish in my kitchen - oh well.

Ingredients

• 1 lb salmon, skinned and cut into one inch cubes
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons olive oil
• 1 medium yellow onions, chopped
• 2 limes, quartered
• 2 (8 ounce) cans diced tomatoes with green chilies, drained ( like Rotel)
• 1/2 bunch fresh cilantro, chopped
• 1 bunch green onions, chopped

Directions

1. Toss cubed salmon in cumin and chili powder. Set aside.
2. Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften.
3. Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
4. IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
5. Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
6. Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point).
7. Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.

Crockpot Chicken Recipes

I caved, I really did. I bought myself a crockpot - again! I bought one way back when, used it only once or twice and gave it away. But since life is now 3 times as busy as then, I've taken the plunge and purchased the "kitchen essential". I say this with a bit of a "tongue in cheek", but it really has come in uber helpful in these crazy days.

Just before purchase, I was lamenting on all the canned soups I would be using (that's what I thought crockpots were all about!), until E put me onto Stephanie O'Dea's blog - A Year of Slow Cooking.

I'm not going to reinvent the wheel here, just let you know the recipes I've tried and whether or not they have been given a thumbs up by the tin lids or not.

Here's the list:

Honey Garlic Chicken - I omitted the garlic - thumbs up

http://crockpot365.blogspot.com/2011/09/honey-garlic-chicken-slow-cooker-recipe.html

Applesauce Chicken - thumbs up (but a bit bland for my taste)

http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-chicken-recipe.html

And I've just taken a whirl and created a Red Chicken Curry in the crockpot too. Used chicken thighs this time (I do think the skinless chicken breasts get a little dry), and just tasted sauce - delish!! But I can't face the thighs - urgh - it tastes like chicken, and for this former non chicken eater, I just can't do it, the taste is too strong. But that's beside the point !!

Chex Lemon Buddies

I love snack foods.  If I could snack all day and not eat a single meal all day I certainly would.   I can totally relate to the character that Cher plays in the movie Mermaids, because she can make an entire meal from cocktail wieners and cookie cutters. 


And so, here is a Chex Mix recipe that lemon lovers will adore.  Just make sure to let it cool before bagging it up...lest you bag it too soon and the whole mix goes stale.  Not that I know.  


Chex Lemon Buddies

9	cups Rice Chex® cereal
1 1/4	cups white vanilla baking chips
1/4	cup butter or margarine
4	teaspoons grated lemon peel
2	tablespoons fresh lemon juice
2	cups powdered sugar

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

1 Serving: Calories 160 (Calories from Fat 45); Total Fat 5g (Saturated Fat 4g, Trans Fat 0g);Cholesterol 5mg; Sodium 135mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 18g); Protein 1g % Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 20% Exchanges: 1/2Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils 

Food limitations and CrockPot Lasagna

I love to cook.  That is, when I don't HAVE to cook.  It is relaxing for me to cut fruit and veggies.  To prepare food and provide sustenance for my family makes me happy.  But, I do not like to be rushed in the kitchen.  And with 3 XY's living in my abode, it is tough to keep them satisfied and full.  Not to mention that 2 of the 3 are small and whiny--22 months and 4 years old.  


On top of the boy factor--we have a variety of dietary restrictions.  For starters--I am wheat intolerant.  I can eat wheat in small amounts and truth be told...I prefer to consume it in sweets.  However, when I consume too much I get severe intestinal distress, along with constipation, mood swings and headaches.  Not a happy camper.


My youngest son is allergic to milk, eggs, and peanuts.  When he consumes milk products he breaks out in hives and his eczema flairs up.  He seems fine eating eggs if they are in baked goods or muffins, though I still try and avoid them.  Peanuts...well, they are something we are not going to test out.  He hasn't had peanuts or peanut butter, and until the allergist clears him for a food challenge I am not willing to risk exposing him to a potentially lethal legume.  He also will rarely, if ever, eat meat.  Unless it is bacon.  And who doesn't like bacon, I mean, seriously!


My husband eats anything, and is grateful I cook and grocery shop.  And my 4 year old eats a very select set of foods which include things like cheese sandwiches, hot dogs and bacon.  Mixed with the occasional vegetable, a huge variety of fruits and even a few bites of salad.  


Which brings me to the challenge of preparing a meal that we first CAN eat, and then secondly that we WILL eat.  


I am open to ideas.  


I did recently make a Crock Pot Lasagna for my husband and I that was yummy and pretty easy.  Though, I am not sure why making it in the crock pot is necessary since you still have to brown the meat, onions, garlic and sauce before mixing it with the other ingredients.  I took the recipe from my friend Leahs blog.  Visit her at: http://leahsthoughts.com/.  She is a wonderful cook and posts a ton of recipes on her site.


Here is the recipe she used, with my modifications in parenthesis

Easy Crockpot Lasagna (adapted from The Girl Who Ate Everything)

1 pound ground beef (I used extra lean turkey burger)

1/2 cup diced white or yellow onion

1 tsp. minced garlic

1 (24 – 26 oz.) jar of spaghetti sauce (I only had half a jar, so I added a can of tomato sauce)

1/2 cup water

1 (15 oz.) container of ricotta cheese

2 cups mozzarella cheese (I used 8 ounces of mozzarella balls and mashed them up)

1/4 cup grated Parmesan cheese

2 tsp. dried parsley (subbed Italian Seasoning, since I was out of parsley)

6 – 8  uncooked lasagna noodles (Gluten free no-boil noddles)

In a large skilled, brown the beef and onions. Add garlic. Add spaghetti sauce and water. Simmer for about five minutes. Meanwhile, mix the ricotta, 1 1/2 cups mozzarella cheese, 2 Tbsp. Parmesan and parsley in a large bowl.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart-sized crock pot. Place half of the noodles and half of the ricotta mixture on top of the sauce. You will have to break up the noodles to get them to fit. Then cover with 2 cups of meat sauce, the remaining noodles, cheese mixture, and the remaining meat mixture.

Cook on low for 4 to 5 hours, or until noodles are soft. Sprinkle with remaining mozzarella and Parmesan cheese. Cover and let the cheese melt. Let the lasagna stand for about 10 minutes before serving.

Closing notes on this recipe:

The turkey burger was dry.  I think that using ground beef would be juicier and more flavorful.

I also missed the way that cheese bubbles and crusts on a baked lasagna.

Savoury Muffins

Savoury Muffins (c/- Australian Babies and Toddler's Good Food Cookbook)

2 cups self raising flour

1/2 cup finely chopped ham (didn't use)

1/2 cup grated cheddar cheese (used 1 cup)

1/4 cup finely chopped mushrooms (none in fridge)

1 small red capsicum (pepper)

1 Tbs of finely chopped parsley (didn't have)

125g melted butter (used 3 Tbs of olive oil)

1 cup milk (used vanilla almond milk)

1 beaten egg

I also added in 1 cup frozen corn - I think creamed corn & some zucchini would have also been yummy.

Combine first 6 ingredients. Stir in butter, milk and eggs, just don't overmix. Divide into muffin tins and cook for 15 mins at 400. Makes 24 mini muffins

Storage - covered in fridge for up to 2 days, or freezer suitable

Healthy Breakfast Muffins - sweetish

Since A starts Kinder next week, I've been trying to get organised and think of things that all the boys can eat on the way to school in the car.......I know I'll be huffing and puffing about all the extra mess, but there's just no way we'll ever sit down and eat breakie at the table during the week, no way!

I just gave these two recipes a whirl - one sweetish & one savoury, both got a thumbs up from the boys. Of course, there were some substitutions made depending on what I had in the fridge/ cupboard, & the boys' palates, so I'll include the original recipe and also the changes that I just made.

Healthy Breakfast Muffins (marthastewart.com)

Ingredients:

1 1⁄4 cups all-purpose flour

1⁄2 cup dark brown sugar

1⁄2 teaspoon baking soda

1⁄2 teaspoon baking powder

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon coarse salt

1 cup old-fashioned rolled oats

1⁄2 cup raisins

3 tablespoons extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

Directions:

Servings: 12

Ready in: 40 minutes

1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan wit

h cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.

2. Fill each muffin cup with 1⁄4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve warm or at room temperature. To store, keep in an airtight container for up to 3 days.

My substitutions:

Used self-raising flour instead of AP flour, baking soda & baking powder

Used cinnamon instead of nutmeg

Used quick oats instead of old fashioned

Used vanilla almond milk instead of cows milk

Cooked muffins in a mini tin for 12 minutes at 400.

Roasted Vegetables

This isn't really a recipe at all, but rather more of a starting point for quick meals during the week.

Every Sunday, I try to roast a big pan of vegetables to have on hand. Usually I toss chopped onions, bell peppers, eggplant, zucchini, and yellow squash with a little bit of olive oil, salt, and pepper, and roast them at 400 degrees until they're tender and brown, but you could use whatever combination you like. Then I just put them in the fridge to use for various meals:

• as a side dish, with a rotisserie chicken from Costco and a loaf of bread
• mixed with eggs and a little bit of cheese for a vegetable frittata
• tossed with cooked couscous, parsley, feta, olive oil, and lemon juice, served with chicken sausages from Trader Joe's
• inside a quesadilla
• mixed into a big salad
• over a baked potato with a little bit of mozzarella or cottage cheese for protein
  
• cold, out of the pan, at the counter (instead of, or at least before, all of the candy in the house)

Again, this isn't a recipe or particularly creative, but it helps me to have something healthy in the fridge that's ready to go when I need it.

Slow Cooked Stuffed Peppers

I don't do much crock-pot cooking, but when I do, I always think, "I should totally be cooking more stuff in my crock-pot!" Anyway, here is an easy and yummy recipe for stuffed peppers using the crock-pot. I prep the peppers the night before and then throw all the stuff in before I leave in the morning. And it makes the house smell so yummy when I get home!

Slow Cooked Stuffed Peppers

1 package (about 7 oz) Spanish rice mix
1 lb ground turkey
1/2 cup diced celery
1 small onion, diced
1 can (4 oz) diced green chilies
1 package taco seasoning
1 egg, beaten
3 med green bell peppers, halved lengthwise, cored and seeded
1 can (28 oz) whole peeled tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted*
1 cup water

1. Set aside seasoning packet from rice. Combine turkey, rice, celery, onion, chilies, taco seasoning and egg in a large bowl. Divide mixture evenly among pepper halves.

2. Pour tomatoes with juice into slow cooker. Arrange filled pepper halves on top of tomatoes. Combine soup, water and reserved rice mix seasoning packet in medium bowl. Pour over peppers. Cover; cook on LOW 8-10 hours.

* Last time I made these, I used about 2 cups of Trader Joe's Low Sodium Tomato Soup instead of condensed soup and maybe a half cup of water. It made them a little more saucey (which we liked), so feel free to play around with the soup/water mixture.

Perfect Pasta

I should be Italian. I really should be. I feel that way back in my family someone must have been Italian. There is no other way to explain just how much I love Italian food. I think I could eat it every meal. Really, I could. Imagine my delight when a few months ago my beloved Bon Appetit arrived in the mail and it was devoted to everything Italian. I was in heaven; I couldn't put it down. Now, imagine how excited I was to discover a whole article on making the perfect pasta. Oh, giddy night before a field trip excited. In that article I found the simplist, most delish pasta sauce recipe that I have ever had, and it only has 5 ingredients.

Cacio E Pepe (serves 2)

Kosher salt

6 ounces pasta (I use whole wheat spaghetti)

3 tablespoons unsalted butter, cubed, divided (use a really flavorful butter. I made this at my mom's and it wasn't as good because her butter was not all that tasty)

1 teaspoon freshly cracked black pepper

3/4 cup finely grated Grana Padano or Parmesan

1/3 cup finely grated Pecorino*

Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 tablespoons butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

The most amazing thing about this recipe is how it is just begging to be modified. Toss some broccoli in the water at the last minute or two, maybe saute some mushrooms in the butter and add some peas. Whatever your tastes are, experiment to suit. My favorite modification is a corn sauce that I make all too often right now. I made it for a dinner party on Saturday and everyone said it was their favorite sauce of the night. The ground corn creates a creamy, milky sauce. Yum.

Cacio E Pepe with Corn (serves 2)

Kosher salt

6 ounces pasta (I use whole wheat spaghetti)

3 tablespoons unsalted butter, cubed, divided

Kernels from 2 ears of fresh corn. Set aside 1/2 the kernels.

1 medium onion diced

1 teaspoon freshly cracked black pepper

3/4 cup finely grated Parmesan*

1/3 cup finely grated Pecorino*

Using a mortar and pestle, grind 1/2 the corn kernels until they have released all milk and are pretty much mush. Set aside.

Bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.

Meanwhile, melt 2 tablespoons butter in pan, add pepper and onion. Saute onion until it is translucent but not browned. Add whole corn kernels, season with salt and cook about 4 minutes, or until corn is cooked through. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Add ground corn kernels, tossing with tongs to incorporate. Reduce heat to low and add parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

*Trader Joe's sells a Parmesan/Pecorino mix that I use for everything. This is what I used for these recipes.

Honey Joys

If you are looking for treats on go on the kids table, then this is a classic Australian birthday party goodie - and super easy.

Thanks to KidSpot.com.au for the following Honey Joy Recipe

Ingredients:

• 90g butter or margarine
• 1/3 cup sugar
• 1 tablespoon honey
• 4 cups Kellogg's Corn Flakes

Method:

• Preheat oven to 150°C.
• Line 24 hole patty pan with paper cases.
• Melt butter, sugar and honey together in a saucepan until frothy.
• Add Kellogg's Corn Flakes and mix well.
• Working quickly spoon into paper patty cases.
• Bake in a slow oven 150°C for 10 minutes.
• Cool.

Notes

Sprinkle a few crushed peanuts over the top if nut allergy isn't a problem.

Tested by The Australian Women's Weekly TEST KITCHEN.

This recipe was created by Kellogg's nutritionists.

Sweet Potato Risotto

I am a rice lover.  Perhaps because I have a wheat intolerance, but more likely because it is delicious and easy, not to mention versatile.

Tonight, I am going to try a new recipe I took from Betty Crocker.  I am going to substitute some items since I do not want to go grocery shopping, and add a protein (I am thinking shrimp).  Click the link, or see the details below.  Check back to see how it turns out :)

Ingredients:

2

tablespoons dry white wine or water

1/3

cup chopped onion

1

garlic clove, finely chopped

1

cup uncooked Arborio or other short-grain rice

1/2

cup mashed cooked sweet potato (I use the canned kind from Trader Joe's)

3 3/4

cups Progresso® chicken broth (from 32-oz carton), warmed

2

tablespoons grated Parmesan cheese (I will use soy cheese in the hopes that my son will eat it)

1/2

teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves

1/8

teaspoon ground nutmeg

• 1Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
• 2Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
• 3Stir in remaining ingredients. 

Italian Rice and Beans

This recipe comes from one of my favorite cookbooks: Vegan Yum Yum. Its a weekly menu item and is SUPER fast and very nutritious.

INGREDIENTS:

1 cup Brown Rice (i use the microwavable bags from Trader Joes)

3 tablespoons olive oil

2 to 3 teaspoons Italian herbs of your choice (basil, oregano, marjoram, rosemary etc)

1/2 cup oil-packed sun-dried tomatoes cut into strips (i use the julienned ones)

1/4 cup pine nuts (already toasted from Trader Joes work great!)

1 can great northern beans; rinsed and drained

1/2 teaspoon kosher salt

2 teaspoons balsamic vinegar

2 large handfuls baby spinach

Zest from 1 lemon

DIRECTIONS:

step 1 Start cooking the rice (or just pop it in microwave for 3 minutes :))

step 2 Heat olive oil in a saute pan over medium heat

step 3 Add the herbs, tomatoes, and pine nuts. When the pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole.

step 4 Add the salt and vinegar and stir gently. Turn the heat to LOW.

step 5 Place spinach in one layer on top of the beans. Place the hot, steaming rice over the spinach and leave for 30 seconds or so, until you see the spinach wilt. Mix gently and taste. If it doesn't have the kick you want, add in a little more vinegar and salt to taste.

step 6 Grate lemon zest on top of rice and beans and serve.

Easy lunch boxes

I am always on the search for the perfect storage solution.  I love purses, bags and containers.  I am a frequent visitor of The Container Store and IKEA.  I reorganize our cabinets and house often (to my husbands dismay!).

I was recently introduced to these cool lunch boxes by a friend.  I like the size and simplicity.  They have 3 compartments which is perfect for a sandwich, fruit/veggie and a cracker.  It has helped to eliminate the massive amount of plastic containers and snack bags I was washing on a daily basis, and has eliminated my need for plastic baggies.  The containers are plastic--but, they are BPA free.  Best of all is the price.  For 4 containers and4 different colored lids--they cost less than $15.  They also fit inside of a Crocodile Creek lunch box with some room to spare.

The lids aren't super tight, so packing wet food or fruit wouldn't be a good idea, but it makes it easy for the kids to open the lids up.  If you kiddo's are prone to dumping or spilling their food out--these would not be a good fit.  And if you child eats in the stroller or on the go I wouldn't suggest them either.

There are a ton of websites now on Bento Box styled lunches and ideas, I stick to the basic sandwich with fruit theme.

Spinach, Cheddar Quiche

thought id start this off with something i made tonight. it was super good! if you like quiche. im gonna be posting a lot of Weight Watchers recipes because that is what i follow. but hopefully you all can find some that work for your family! i only know the 'points' information. i dont have the other info (cals, fiber etc). Just know that it is 'healthy'. :)

note: i substituted spinach for broccoli and i sauteed portobello mushrooms (diced) with the onions. good!!

Paul liked this recipe a lot. we are shoving it down Fia's face so she can have yogurt. enjoy!

Ingredients 6 oz pie crust, 9-inch, refrigerated 2 tsp olive oil 1/2 cup(s) red onion(s), chopped 1 1/4 cup(s) part-skim ricotta cheese 1 cup(s) low-fat shredded cheddar cheese 1 large egg(s) 2 large egg white(s) 1 Tbsp Dijon mustard 1 tsp dried oregano 1/2 tsp table salt, or more to taste 1/4 tsp black pepper, freshly ground, or more to taste 10 oz frozen chopped broccoli, thawed and well-drained 1 Tbsp grated Parmesan cheese Instructions Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving. Notes Not a broccoli fan? Substitute spinach in its place.

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