School starts in less than a week and I'm just not ready. I've got the supplies, etc, but I'm not ready for packing lunches, horrible traffic or homework. Last year Nick had lunch at 10:35. Of course, he'd just had breakfast at 7:30, so he wasn't that hungry and would not eat his lunch. I don't really blame him, but by the end of the year I was beyond frustrated with him coming home with his lunch untouched. He'd eat the granola and fruit, usually, but rarely touched his sandwich/ soup/ etc. By March of last year, all he wanted was school lunch, which is so totally void of nutrition it's scary. Not that they don't offer vegetables and fruits, but the kids get to choose what they want. I don't think a 6 year old should get to choose. Maybe I'm weird, but kids that age aren't going to choose veggies or fruit if they don't have to.
This year, I'm keeping my fingers crossed for a later lunch time and hoping Nick will actually eat his lunch. We made a deal with him that he could have school lunch once a week but had to have house lunch the other days. We'll see how that goes. So, we've been having conversations about what, exactly, he wants in his house lunch. So far this is the list: carrots, banana, granola, peanut butter and nutella sandwich, empanadas (more on that later), turkey sandwich, plout, apple, meatballs (no spaghetti!), mango and peaches. I can't complain too much, since those are all healthy choices. We'll see how long it lasts.
Empanadas are one of his favorites. Here's a basic recipe for you all to try. I'm lucky, and have access to frozen emapanda dough at all of the grocery stores here. Goya makes them as do other latin food perveyors. You will find them in the frozen food isle in the Ethnic section.
1 package (10) empanada dough rounds defrosted
1 lb ground beef
1 medium onion diced
1/2 pepper diced
3 cloves garlic minced
1 80z can tomato sauce
1/2 cup water
1 tbsp cumin
1 tbsp Mexican ground oregano (do not use dried flakes)
1.5 tsp paprika
2 tbsp Mexican chili powder
2 tsp salt
10 thick slices of cheddar cheese
1 egg beaten 1/2 tsp water
In a large skillet, brown the ground beef. Remove to a plate. In the same pan add a bit of oil, and saute the onions and peppers for about 4 minutes. Add the garlic and spices, continue to saute for 2-3 minutes. Add the ground beef, tomato sauce, and water. Stir to combine. Bring to a boil, then reduce the heat and simmer about 20 minutes, or until most of the liquid is absorbed. Let the mixture cool to room temperature.
Heat oven to 425 degrees
Lay out an empanada dough round, put 2 tbsp of meat filling on one half, top with a slice of cheese, then fold over and crimp the edges with a fork. Place on a baking sheet. Continue this process until all of the empanadas are filled and sealed. Brush the tops of the empanadas with the egg wash. Bake for 15-18 minutes, or until they are golden brown on top.
I make 30-40 of these on a Sunday, have some for dinner that night, then store the rest in the freezer. At room temp they are delicious! I've also stuffed them with shredded chicken and mozzarella cheese, meatballs (sliced) with Parmesan and mozzarella cheese. Heck, anything your kid will eat can be stuffed in these handy little pies.
Tuesday, August 18, 2009
Monday, August 10, 2009
One Fish, Two Fish, Red Fish, Blue Fish (School Daze 3)
My kids love fish and I love being able to make a good dinner in less than 20 minutes! I try to stay away from strong fish when I'm cooking for them. The dark meat can be rather fishy tasting. Fish I suggest for kid friendliness: Snapper, Grouper (watch for the dark parts and remove), Trout or Salmon. I don't do farmed fish. Did you know they add color to farmed salmon?! It's actually gray if they don't, which isn't very appetizing at all. If you live in Miami, I highly recommend a trip to the river to get your fish from Casablanca or Garcia's fish markets. They have a huge variety of shellfish and fish. Go early on a Saturday and take the kids. They'll love seeing all the live crab, and wide selection of fresh fish.
The Menu:
Sauteed Fish Fillets with Israeli Couscous and Stuffed Zucchini
Preparations: Cut zucchini in half and hollow out. Dice onion, garlic, tomato and pepper. Cut fillet if necessary into portion sizes (about 6 ounces each).
Stuffed Zucchini
3 Small Zucchini hollowed out, flesh minced
1 Plum Tomato diced
1/2 Medium Onion minced
1/2 Red Pepper minced
2 Cloves Garlic minced
1 tbsp Fresh Oregano
1/4 c Italian Bread Crumbs
1/4 Cup Mozzarella Cheese shredded
1 tbsp Olive Oil
Salt and Pepper to taste
Heat oven to 375 degrees.
In a saute pan, add the oil, and heat on medium high until the oil is shimmering. Add the onion and pepper, and cook for 4 minutes. Add the minced zucchini flesh, tomato, and garlic. Continue to saute until the tomato is soft. Remove from head and add the bread crumbs. Stuff the zucchini with the veggies/ bread crumb mixture. Top with the cheese. Bake for 15 minutes.
While the zucchini is baking make the rest of the meal.
Israeli Couscous
Bring 1 1/2 cup Chicken Stock to a boil. Add 1 cup Couscous. Lower heat, cover and cook for 10-12 minutes. Remove lid, fluff with a fork and serve.
While the couscous and zucchini are cooking, saute the fish.
Sauteed Fish Fillets
1 lb Fish Fillets
Juice of 1 Lime
Sprinkling of Kosher Salt
Sprinkling of White Pepper
1 tbsp Unsalted Butter
1 tbsp Vegetable Oil
In a large saute pan, heat the butter and olive oil on medium high heat. When the oil/ butter mixture is shimmering, add the fillets. Cook for about 3 minutes on first side and 3 minutes on the other. Remove from heat and squeeze the lime juice over the fillets.
Dinner is served in less than 30 minutes. This is real fast food.
The Menu:
Sauteed Fish Fillets with Israeli Couscous and Stuffed Zucchini
Preparations: Cut zucchini in half and hollow out. Dice onion, garlic, tomato and pepper. Cut fillet if necessary into portion sizes (about 6 ounces each).
Stuffed Zucchini
3 Small Zucchini hollowed out, flesh minced
1 Plum Tomato diced
1/2 Medium Onion minced
1/2 Red Pepper minced
2 Cloves Garlic minced
1 tbsp Fresh Oregano
1/4 c Italian Bread Crumbs
1/4 Cup Mozzarella Cheese shredded
1 tbsp Olive Oil
Salt and Pepper to taste
Heat oven to 375 degrees.
In a saute pan, add the oil, and heat on medium high until the oil is shimmering. Add the onion and pepper, and cook for 4 minutes. Add the minced zucchini flesh, tomato, and garlic. Continue to saute until the tomato is soft. Remove from head and add the bread crumbs. Stuff the zucchini with the veggies/ bread crumb mixture. Top with the cheese. Bake for 15 minutes.
While the zucchini is baking make the rest of the meal.
Israeli Couscous
Bring 1 1/2 cup Chicken Stock to a boil. Add 1 cup Couscous. Lower heat, cover and cook for 10-12 minutes. Remove lid, fluff with a fork and serve.
While the couscous and zucchini are cooking, saute the fish.
Sauteed Fish Fillets
1 lb Fish Fillets
Juice of 1 Lime
Sprinkling of Kosher Salt
Sprinkling of White Pepper
1 tbsp Unsalted Butter
1 tbsp Vegetable Oil
In a large saute pan, heat the butter and olive oil on medium high heat. When the oil/ butter mixture is shimmering, add the fillets. Cook for about 3 minutes on first side and 3 minutes on the other. Remove from heat and squeeze the lime juice over the fillets.
Dinner is served in less than 30 minutes. This is real fast food.
Thursday, August 6, 2009
School Daze: Part Two
Offered in part two of the School Daze post our first of 4 complete dinner menus with timing. These have all been tested by my 3 kids and get rave reviews and pleas for seconds (or thirds!).
Each of the following recipes is written so that everything will be ready at the same time. The general time line is listed first, then more specific directions with each part of the meal.
I promise to update my blog very soon with photos, but, I'm technologically challenged and have yet to figure out the format thing!
Spice Rubbed Boneless/ Skinless Chicken Breasts with Roasted Cauliflower and Rice Pilaf
This whole menu will take 35-45 minutes from start to finish depending on your knife skills.
Set oven to 400 degrees.
Prepare all of the following FIRST. It will save slicing and dicing time and make sure everything is ready to start cooking once the oven is heated. Mince the onion, garlic, peppers, mushrooms, and carrot. Make the rub (or you can use a general Italian spice blend, but add garlic powder as listed to the spice blend). Cut the cauliflower into pieces. Grate the Parmesan Cheese.
Spice Rubbed Split Chicken Breasts
(30 minutes total cooking time)
4 Chicken Breast halves
2 tbsp Butter, softened
2 tsp Spice Rub (recipe follows)
Heat oven to 400 degrees. Rub the chicken with softened butter. Rub 1 tsp of the spice rub into each breast.
Bake in the oven on a foil wrapped baking sheet for 25-30 minutes, depending on thickness of the breast. Check after 25 minutes by piercing with a knife in the thickest part of the preast. If the juice is clear, it's ready to come out. Prepare the rest of the dinner while the chicken cooks, starting with the rice pilaf.
Rice Pilaf
(25 minutes start to finish)
1 cup Converted Rice
1 Small Onion minced
2 Cloves Garlic minced
Use any or all of the following veggies:
1/4 Pepper (any color) minced, 1 Carrot diced, 1/2 cup Mushrooms sliced. (or any veggie combination you have in the fridge!)
1 tbsp Olive Oil
2 cups Chicken Stock or water
1 tbsp salt
In a small stock pot with a lid, heat the oil on medium high heat until the oil is shimmer-y (1 minute). Add the onion and all other veggies except the garlic. Cook until just tender (about 5 minutes). Add the garlic and the rice. Saute until the garlic if fragrant (about 2 minutes). Add the stock and the salt. Increase to high heat and bring the a boil, stirring a few times. As soon as the water/ rice boils, cover and reduce heat to low. Cook on low heat for 19 minutes. Turn off heat, and leave covered for another 5 minutes. Start the cauliflower when the timer goes off for the rice. Uncover and fluff with a fork before serving.
Roasted Cauliflower with Parmesan Cheese
(10 minutes start to finish)
1-2 Heads Cauliflower cut into pieces
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
3 tbsp Parmesan Cheese (or more if you like) freshly grated
Increase oven temp to 450. Move the chicken to the lower rack if you have an electric oven, and middle rack if you have a gas oven.
Spread the cauliflower out on a large cookie sheet. Drizzle with olive oil, salt and pepper, toss to coat. Place cookie sheet on the rack closest to the heating element. Cook for about 5 minutes, then toss and continue to cook about 7 minutes more, or until there are some nice brown parts on the cauliflower. Remove the chicken and the cauliflower from the oven. Sprinkle the cauliflower with the Parmesan cheese. Cut the chicken breasts in half to serve.
Spice Rub
1 tbsp Kosher Salt
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Marjoram
1/2 tsp Dried Thyme
Pepper to taste
Combine all ingredients and store in an airtight container.
Each of the following recipes is written so that everything will be ready at the same time. The general time line is listed first, then more specific directions with each part of the meal.
I promise to update my blog very soon with photos, but, I'm technologically challenged and have yet to figure out the format thing!
Spice Rubbed Boneless/ Skinless Chicken Breasts with Roasted Cauliflower and Rice Pilaf
This whole menu will take 35-45 minutes from start to finish depending on your knife skills.
Set oven to 400 degrees.
Prepare all of the following FIRST. It will save slicing and dicing time and make sure everything is ready to start cooking once the oven is heated. Mince the onion, garlic, peppers, mushrooms, and carrot. Make the rub (or you can use a general Italian spice blend, but add garlic powder as listed to the spice blend). Cut the cauliflower into pieces. Grate the Parmesan Cheese.
Spice Rubbed Split Chicken Breasts
(30 minutes total cooking time)
4 Chicken Breast halves
2 tbsp Butter, softened
2 tsp Spice Rub (recipe follows)
Heat oven to 400 degrees. Rub the chicken with softened butter. Rub 1 tsp of the spice rub into each breast.
Bake in the oven on a foil wrapped baking sheet for 25-30 minutes, depending on thickness of the breast. Check after 25 minutes by piercing with a knife in the thickest part of the preast. If the juice is clear, it's ready to come out. Prepare the rest of the dinner while the chicken cooks, starting with the rice pilaf.
Rice Pilaf
(25 minutes start to finish)
1 cup Converted Rice
1 Small Onion minced
2 Cloves Garlic minced
Use any or all of the following veggies:
1/4 Pepper (any color) minced, 1 Carrot diced, 1/2 cup Mushrooms sliced. (or any veggie combination you have in the fridge!)
1 tbsp Olive Oil
2 cups Chicken Stock or water
1 tbsp salt
In a small stock pot with a lid, heat the oil on medium high heat until the oil is shimmer-y (1 minute). Add the onion and all other veggies except the garlic. Cook until just tender (about 5 minutes). Add the garlic and the rice. Saute until the garlic if fragrant (about 2 minutes). Add the stock and the salt. Increase to high heat and bring the a boil, stirring a few times. As soon as the water/ rice boils, cover and reduce heat to low. Cook on low heat for 19 minutes. Turn off heat, and leave covered for another 5 minutes. Start the cauliflower when the timer goes off for the rice. Uncover and fluff with a fork before serving.
Roasted Cauliflower with Parmesan Cheese
(10 minutes start to finish)
1-2 Heads Cauliflower cut into pieces
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
3 tbsp Parmesan Cheese (or more if you like) freshly grated
Increase oven temp to 450. Move the chicken to the lower rack if you have an electric oven, and middle rack if you have a gas oven.
Spread the cauliflower out on a large cookie sheet. Drizzle with olive oil, salt and pepper, toss to coat. Place cookie sheet on the rack closest to the heating element. Cook for about 5 minutes, then toss and continue to cook about 7 minutes more, or until there are some nice brown parts on the cauliflower. Remove the chicken and the cauliflower from the oven. Sprinkle the cauliflower with the Parmesan cheese. Cut the chicken breasts in half to serve.
Spice Rub
1 tbsp Kosher Salt
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Marjoram
1/2 tsp Dried Thyme
Pepper to taste
Combine all ingredients and store in an airtight container.
Wednesday, August 5, 2009
School Daze, School Daze... (1st in a 5 part series)
I tried to avoid this topic, but then I thought, Hey, I know plenty of friends that would love to have some AWESOME recipes that don't involve a slow cooker or dumping a bunch of canned "stuff" into a pot and calling it dinner. First, though, here is a list of pantry and fridge staples I always have on hand:
Pomi Tomato Puree and Chopped Tomatoes ( from Italy)
Whole Wheat Spaghetti
Small Bow Tie Pasta
Israeli Couscous (the big pearl looking couscous)
Various Rices (basmatti, white, brown, jasmine)
Whole Wheat Tortillas
Bread
Olive Oil (extra virgin and regular olive oil)
Sherry, Red Wine, Cider, White and Balsamic Vinegars
Canola Oil
Unsalted Butter
Various Cheeses (Parmesan, Cheddar, Mozzarella, Provolone, Swiss and Gouda)
Onions
Shallots
Garlic
Peppers (green, red, etc any combination)
Cauliflower
Broccoli
Carrots
Celery
Lettuces
Olives
If you don't have these things, make a list and go shopping, especially for the pantry items! They are true life savers on hectic nights. I'm lucky to have a large chest freezer as well, so with a little forethought (ie take the stuff out of the freezer!) I can whip up multiple dinners quickly. Here we go... Back to school the relish way! Lots of veggies, snacks and down right yummy, quick recipes.
Snacks:
Cheese and Homemade Quick Salsa Quesadilla
1/2 cup shredded cheddar cheese (have your kids shred it)
1 10" Whole Wheat Tortilla
1 tbsp Quick Salsa (recipe to follow)
In a non stick skillet on medium heat, place the tortilla , top one half with with cheese, then cover the cheese with the salsa. Cover the tortilla and let the cheese melt for about 3-4 minutes. Remove the cover, fold in half, then continue to cook one side, then the other until both sides are golden brown.
Serve topped with a dollop of sour cream, if desired!
Quick Salsa
2 large tomatoes, chopped
1/2 small red onion minced
2 garlic cloves minced
1 tsp cumin
juice of half a lime (1 tbsp)
Salt and pepper to taste
1 tbsp Vinegar
1 tbsp Extra Virgin Olive Oil
Crushed red pepper Optional!
Hot Sauce, optional
Minced fresh Cilantro prefered, but optional!
Mix all together, and serve. It is better the second day, but very good within 20 minutes of making, too.
Pizza Tomatoes (good as a side dish, too!)
4 Big Cherry Tomatoes
4 Small Fresh Mozzarella Balls
1 tsp minced Fresh Oregano (or dried)
1 Clove Garlic, Minced
Sprinkle of Salt
Cut the top of the tomatoes, and gently pull out the core and seeds.
Fill the cavity with a mozzarella ball. Top with oregano, garlic and sprinkle with salt.
Broil for about 3 minutes, or until the cheese is gooey. Serve with toasted baguette if desired.
Whole Wheat Pita Pizza
1 Whole Wheat Pita
1 cup Prepared Tomato Sauce
1/2 Cup Mozzarella Cheese
Optional Toppings: slivers of onion, peppers, olives, Canadian bacon, etc..
Preheat oven (with pizza stone if you have one) to 450 degrees. Place prepared pita on hot stone or on heated cookie sheet. Bake for about 8 minutes.
Stay tuned for the next edition for more snack ideas and quick dinners!
Elizabeth
relish your food, relish your life
Pomi Tomato Puree and Chopped Tomatoes ( from Italy)
Whole Wheat Spaghetti
Small Bow Tie Pasta
Israeli Couscous (the big pearl looking couscous)
Various Rices (basmatti, white, brown, jasmine)
Whole Wheat Tortillas
Bread
Olive Oil (extra virgin and regular olive oil)
Sherry, Red Wine, Cider, White and Balsamic Vinegars
Canola Oil
Unsalted Butter
Various Cheeses (Parmesan, Cheddar, Mozzarella, Provolone, Swiss and Gouda)
Onions
Shallots
Garlic
Peppers (green, red, etc any combination)
Cauliflower
Broccoli
Carrots
Celery
Lettuces
Olives
If you don't have these things, make a list and go shopping, especially for the pantry items! They are true life savers on hectic nights. I'm lucky to have a large chest freezer as well, so with a little forethought (ie take the stuff out of the freezer!) I can whip up multiple dinners quickly. Here we go... Back to school the relish way! Lots of veggies, snacks and down right yummy, quick recipes.
Snacks:
Cheese and Homemade Quick Salsa Quesadilla
1/2 cup shredded cheddar cheese (have your kids shred it)
1 10" Whole Wheat Tortilla
1 tbsp Quick Salsa (recipe to follow)
In a non stick skillet on medium heat, place the tortilla , top one half with with cheese, then cover the cheese with the salsa. Cover the tortilla and let the cheese melt for about 3-4 minutes. Remove the cover, fold in half, then continue to cook one side, then the other until both sides are golden brown.
Serve topped with a dollop of sour cream, if desired!
Quick Salsa
2 large tomatoes, chopped
1/2 small red onion minced
2 garlic cloves minced
1 tsp cumin
juice of half a lime (1 tbsp)
Salt and pepper to taste
1 tbsp Vinegar
1 tbsp Extra Virgin Olive Oil
Crushed red pepper Optional!
Hot Sauce, optional
Minced fresh Cilantro prefered, but optional!
Mix all together, and serve. It is better the second day, but very good within 20 minutes of making, too.
Pizza Tomatoes (good as a side dish, too!)
4 Big Cherry Tomatoes
4 Small Fresh Mozzarella Balls
1 tsp minced Fresh Oregano (or dried)
1 Clove Garlic, Minced
Sprinkle of Salt
Cut the top of the tomatoes, and gently pull out the core and seeds.
Fill the cavity with a mozzarella ball. Top with oregano, garlic and sprinkle with salt.
Broil for about 3 minutes, or until the cheese is gooey. Serve with toasted baguette if desired.
Whole Wheat Pita Pizza
1 Whole Wheat Pita
1 cup Prepared Tomato Sauce
1/2 Cup Mozzarella Cheese
Optional Toppings: slivers of onion, peppers, olives, Canadian bacon, etc..
Preheat oven (with pizza stone if you have one) to 450 degrees. Place prepared pita on hot stone or on heated cookie sheet. Bake for about 8 minutes.
Stay tuned for the next edition for more snack ideas and quick dinners!
Elizabeth
relish your food, relish your life
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