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.