Reston Mom

On the summer menu

GRILLED BBQ CHICKEN PIZZAS

What you need:

whole wheat pitas

favorite BBQ sauce

pre-cooked chicken 

thinly sliced red onion

sweet corn (best if freshly sliced off the cob raw)

diced tomato

mozzerella cheese

fresh cilantro

olive oil

What to do:

Preheat grill. Brush the bottom of each pita with a little olive oil and place on a cookie sheet. Mix cut-up chicken with a little BBQ sauce.  Spread a little BBQ sauce on the top of each pita and then top with cheese, chicken, red onion, corn, and tomato (don't overdo the tomato or it can get soggy). Grill either on pan or directly on rack until cheese is melted and bubbly.  (Watch your heat or you'll blacken the bottom of the pitas).  Remove and sprinkle with chopped fresh cilantro.  Use a pizza cutter or kitchen shears to cut each into about 4 triangles.  Enjoy!

pumpkin butter thumbprint cookies

I'm always trying new recipes and I love it when I come across a keeper.  Right now I'm loving these little cookies - they are like a traditional thumbprint cookie, but not too sweet.  I think the pecan-sandiness and sweet/salty taste of the cookie in combination with the pumpkin butter really captures the idea of fall.  These would be great to munch on during the game or even as a before dinner appetizer on Thanksgiving - or a nice hostess gift as well.  If you like a sweeter cookie, you can opt to lightly roll the edges in powdered sugar once the cookies are completely cool.  Also, if you aren't a pumpkin butter fan some seasonal alternatives would be to fill the cavity with apple butter or whole berry cranberry sauce or preserves.  (I bet the cranberry ones with a little powdered sugar would be very pretty at Christmas time). Yum!

Oh Oh Oh - I just had a brainstorm!  This cookie dough recipe would make a great pre-cooked cookie crust for something like a no-bake pumpkin cheesecake! Oooooh, I'm going to have to give that a try!

1 C + 2 Tbsp whole pecans
1 C flour
1 stick of butter
3 Tbsp sugar
1/4 tsp salt
1 tsp of vanilla extract
Pumpkin butter

Preheat oven to 350 degrees.

Place pecans in a food processor and pulse until they resemble a very coarse sand.  (Don't over process until the nuts become butter). Add the sugar, flour, and salt and pulse until combined and you can't really discern the nuts anymore.  In a separate bowl, cream the butter and add vanilla extract combining well.  Add dry mixture to the butter mixture and hand mix until the dough come together.  

Scoop out a tablespoon of dough at a time.  Break the tablespoon in half and roll each half into a ball. Place on ungreased cookie sheet.  Use your finger (I use my pinky to get the right size) to make an indentation in the center of the cookie ball.  Fill the indentations with a little bit of pumpkin butter. Bake for 12 - 18 minutes.  

The cookies will not really brown or give much sign on top when they are finished.  I look for a light golden bottom to the cookie.  

new fave fall muffin recipe

This is my new favorite fall muffin recipe - Pumpkin Cornmeal Muffins from Real Simple.   They are really tasty without being too overly sweet - and overall, they aren't so bad for you either.  I think I'll try substituting some plain yogurt or apple sauce for the butter next time for a lower fat version. They would be great with some chopped apples in them too  - or actually, if you are into interesting stuffing/dressing recipes for Thanksgiving, you could break up these with some onion, apple, salt, and herbs and make a really nice pumpkin/cornbread stuffing for your turkey.  In any case, these hit the spot especially with a little pad of butter and if your sweet tooth desires, a drizzle of honey.  Mmmmmmmmmm.........

On a further note, the pumpkin farmers must be up and running again this season because I actually did manage to find a 15 oz can of Libby's pumpkin at my Safeway!  Hooray!  We're back in business for pumpkin pancakes, Paula Dean's Pumpkin Ziti, and muffins of course...not to mention pie.  I love fall.

they baked a cake ALL BY THEMSELVES!

It's true.  Something I planned for the summer was to let the kids get in the kitchen ON THEIR OWN a bit more.  (You know I'm gunning for days of breakfast in bed :) But really, I hope that they will enjoy learning some skills and having the ability to bake for themselves, friends and family and give home baked gifts as they desire.  

So, I set them up for their first solo experience with a recipe for Dump Cake (so named because you basically just dump the ingredients in, it's actually a bit more like a cobbler).  There are four ingredients and it is simple enough to put together that I figured their attention span wouldn't fail before they were finished.  I did have to help Hope with the can opener and then I just left the two of them alone in the kitchen.  ALONE until they told me it was ready to go in the oven.  Thus, I have no pictures of them working - since I wasn't there. ( I admit, at moments it was difficult for me to restrain myself from poking my head in there just to make sure things were going well and my kitchen wasn't being destroyed).

I wrote out the recipe beforehand, indicating who would get to do which parts.  Hope read the recipe aloud step by step and helped Maddie along.  

They did a great job.  They even put the cake mix box into the recycling outside without being asked. They really do make a great team.  

I baked it for them, since they are of course not old enough to use the oven by themselves.  It turned out just as it should.  Unfortunately, I don't have pictures of the finished product either (mom fail.)  But it was super fun to leave them alone in there and see how proud they were to accomplish this by themselves.  

It was just the right recipe for this too - not too messy, very uncomplicated, very few steps.  If you are interested, you can see the recipe here.  You can also really vary this to your taste by substituting peaches or blueberries for the cherries, or just using cherries and a chocolate cake mix, or I know a lot of people add chopped nuts to the top.  In any case, whether you help the kiddos out or let them go it alone - it's an easy, fun recipe that kids will enjoy making (and eating).

yummy warm beverages

 I like coffee, but I'm not a morning coffee drinker.  And anyway, Ami and I are a bit sensitive to the caffeine.  I drink decaf green tea, but sometimes I want something different.  I'm not a big fan of hot cocoa.  Hope is not a big fan of hot cocoa either, so I've been making alternate "hot milks".  You can get your coffee shop to make these for you or for your kids with steamed milk and they are even better - but at home, I just pop a mug of milk in the microwave just until hot.  Then I add a little agave nectar and some extract.  Our favorite is probably vanilla.  My girls love rice pudding and I chuckled the first time I served this mildly sweet, vanilla hot milk to Maddie because she held it up to her nose and said "ooooooh mama! this smells like vanilla and rice!"  The same is really good if you replace the vanilla with a little peppermint extract or almond extract or a combo like vanilla and raspberry.  This will keep you warm and happy for the rest of the winter! and it is a perfect drink before bedtime.

breakfast recipe: sausage-cheddar corn muffins

I've finally got a whole-wheat corn bread/muffin recipe in my files that I am happy with.  Hope loves cornbread (I do too) so I decided to make use of it in my search for good, hearty/healthy, warm breakfast recipes.  This is a sweet/savory recipe that uses a good amount of typical breakfast foods - eggs, sausage, honey, milk... I think it is pretty kid friendly as well as having whole grains, protein, no refined sugars and reduced fats.  Refrigerate the leftovers for two days or freeze and defrost as needed.  

SAUSAGE-CHEDDAR CORN MUFFINS

what you need:

1 C yellow cornmeal

1 C whole-wheat flour

2 tsp baking powder

1 tsp salt

2 eggs

1/2 C honey

2/3 milk (1% or 2%)

1 C chopped/crumbled cooked breakfast sausage (I like Jones All-Natural lite sausage links - no funny stuff, no nitrates/nitrites, precooked.  The lite is made with the addition of brown rice. Find it in the freezer section. If you use the lite, just be forewarned that the sausage flavor will be pretty mild in the muffin. I actually like it better with the regular stuff, duh - more fat!)

1/2 C  2% reduced-fat cheddar cheese (I like to use small dices because you taste the cheese more, although you can just use shredded)

what to do:

preheat oven to 400 degrees.  grease a muffin tin (don't use paper, these don't come out of the wrapper well) In one bowl, mix together the eggs, honey and milk.  In a separate bowl, mix together the cornmeal, flour, baking powder and salt.  Add the wet ingredients to the dry and mix until just blended. Add the sausage and the cheese, mix again.  Evenly distribute between cups of muffin tin.  Bake until just beginning to turn golden and toothpick comes out clean (10-12 minutes?)

Amish Baked Oatmeal

I just had this breakfast treat recently during a visit to Lancaster, PA.  It is warm and hearty and delicious - like eating oatmeal cookies for breakfast! So, of course I was instantly hooked and couldn't wait to get this on the table for my own family.  I'm posting a basic recipe below - the recipe generally contains a lot of butter and sugar, so I've revamped it with healthier alternatives and it came out great! The dish I had in PA was chock full of blueberries - which made it awesome!  So if you like fruit, please add some fresh or dried fruit and/or nuts either before or after cooking.  Also, I do prefer to make it with regular oats and let it sit overnight as directed below, but alternatively you can make it with quick oats and bake right away. Oh it smells so good while it's cooking! This recipe will serve a family of 5, double it if needed.  Also, it stores well in the refrigerator - so make more than you need and heat it up again the next morning. It is usually served with milk poured over (I like the milk warmed first).  This is perfect for cool fall or cold winter mornings!

Amish Baked Oatmeal - basic

What you need:

1/3 C unsweetened applesauce

2 large eggs

1/2 C blue agave nectar (3/4 C brown sugar, alternatively)

1 1/2 tsp baking powder

1 1/2 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

1 C milk

3 cups oatmeal

What to do:

• grease a 1 1/2 quart baking dish 
• drop in the eggs and whisk well 
• add applesauce, agave, baking powder, vanilla, cinnamon and salt - whisk very well, no lumps! 
• add milk and mix well 
• mix in oatmeal and spread evenly 
• refrigerate overnight 
• bake uncovered in preheated oven 350 degrees for about 35 - 45 minutes or until set in the center
• scoop into a bowl, pour on milk and fresh fruit/nut toppings if desired 

Peanut butter Apple Muffins

I didn't post a breakfast recipe yesterday - we've been eating oatmeal all week.  This is Hope's favorite and she almost never goes a day without eating oatmeal at some point.  But, I did make these muffins one day and I think they hit the spot! Peanut butter and apples is a favorite snack around here, so I've been anxious to try this recipe.  And sometimes you just need to grab a muffin or something quick on the way out the door - these are great! They have a good amount of protein between the whole wheat and peanut butter and enough calories to keep a kid going for a while - but no refined sugars or extra fats. I love that the peanut butter isn't in the batter but you get a nice gooey surprise in the middle. 

The recipe comes from Ashley's site Sweet and Natural - which is a great place to check out some sweet recipes using whole foods, so give it a look-see while you are there gathering up this recipe!

recipes

Just in case you subscribe in a reader or are particularly interested in the recipes on this site - I thought you might like to know that I've included a new recipe box in the "what's here" column on the right hand side.  So, if you didn't get a chance to check out a recipe for the 2009 Restonmom Recipe Party - but were still interested and wondering where they all went, now you know where to find them!

whole-wheat maple-pumpkin bread pudding

Still collecting ideas for breakfast that my girls would love to eat but would also be nutritious, war

 filling, and I could prepare ahead of time - I threw this together.  I liked the idea of a bowl of something soft and warm for breakfast and the milk, eggs, whole wheat bread, and maple syrup make it a perfect breakfast dish - with a hit of healthy vitamins from the pumpkin, but the pumpkin pie flavor and custardy texture give it the appeal of dessert. I used all of the ends of breads and leftover buns that I keep in the freezer, just cut them up frozen,  made it the night before and let it sit in the refrigerator - so all I had to do was put it in the oven in the morning.  I've included what I did below, but there are a few things I might tinker with in the future.  For one, I may adjust the spices a little.  I used pumpkin pie spice, but I think I'll try the individual spices of ginger, cloves, nutmeg, and cinnamon next time to get exactly the flavor I prefer.  Also, the texture was very soft and custardy - which did indeed make it reminiscent of a pumpkin pie, but if you want yours with a bit more density and texture, I'd reduce some of the milk.  We drizzled ours with a little extra maple syrup (if your kids don't like maple you could substitute all the syrup in this recipe for agave nectar), but I think a dollop of vanilla greek yogurt would be good on this one again too.  It keeps in the fridge for a few days too which is bonus breakfast for the week.  If anyone has another really wonderful bread pudding recipe they'd like to share with me, I'd love to have it! 

What I used:

• 2 C milk
• 1 C pure maple syrup 
• 1 (15 oz) can pumpkin 
• 1 tsp ground cinnamon 
• 1 tsp pumpkin pie spice 
• 1/2 tsp vanilla extract 
• 3 eggs, lightly beaten 
• 6 C cubed whole wheat bread 
• chopped pecans (optional) 

preheat oven to 350. combine first 7 ingredients, stirring well.  Add bread and gently toss to cover. refrigerate overnight. spoon mixture into a greased baking dish (I used a small casserole) cover with foil.  place dish in a larger baking pan or casserole and add hot water to pan to a depth of 1 in.  Bake covered for 30 min. Uncover and bake an additional 15 min. or until top browns some and  a knife inserted in the center comes out clean.  Serve warm drizzled with a little extra maple syrup and chopped pecans.  

Breakfast Pie

So here is another breakfast you'll love because it is quick and easy, nutritious, low in sugar, warm and will keep the kids full and working well through the morning. And it is tasty enough that you might want to eat with them! They'll love it because well...pie! 

This is a surefire with my girls, but I bet you could substitute any fruit that is a little soft (like peaches?) - or this would be a good way to use fruit like strawberries or cherries that you can only get frozen in the winter but the fresh texture is compromised. Chunky applesauce works well too. 

Get some more mileage out of your frozen waffles with this idea:

What you need:

• whole wheat frozen waffles (if you can't find whole wheat, at least go multi-grain and all natural)
• 1 can of pears in juice and water (avoid "in syrup" - and either diced or halves will work)
• cinnamon
• vanilla greek yogurt (you can get greek yogurt at more places these days - I can get a single serve of honey or vanilla flavors at my local Safeway now)
• chopped walnuts or pecans (optional) 

What to do:

• pop the waffle in the toaster
• drain the pears, cut into bite-sized chunks if necessary, sprinkle with cinnamon, mix and microwave until warm
• press down in and around the middle area of the waffle to flatten a bit and make room for the fruit 
• top waffle with warm fruit and a spoonful of yogurt 
• sprinkle on chopped nuts (or dust with a little more cinnamon) 

Breakfast Cake and other ways to start their day off right

Being a home educator, I see firsthand the effect of a good breakfast (or lack their of) on my children. It is astounding how much of an impact it really has.  I also know the difficulty in providing a hearty, nutritious breakfast when mornings can be a rush to get everyone in a household ready for the day.  So, I've been collecting some recipe ideas for breakfast for my family this fall/winter which meet my  criteria that 1) it is nutritious and not too high in sugar 2) filling and sometimes warm 3) I can either make them ahead of time or make them quickly.

I'm going to start posting a breakfast recipe each Friday, so that if you are interested in preparing something for your family, you might have time to gather ingredients over the weekend and get off to a good start on Monday.  

Here is what we did today: I pulled together something "special" for our  first official day of school at home - BREAKFAST CAKE! Honestly, what kid doesn't want cake? and think you're the coolest mom for giving it to them for breakfast? So, I decided to celebrate the day with a little breakfast whimsy and it was a huge success!  This is very versatile as you could use any fruit that you like or 100% fruit preserves. Of course it's all in the little details, so don't forget to sprinkle the top with some rainbow sprinkles, chopped nuts, cinnamon, or if you're feeling especially creative - a heart or happy face of mini chocolate chips.  I give my girls each 2 triangles.

Breakfast cake:

What you need:

2 whole wheat or multi-grain frozen waffles

1/4 of a block of reduced fat cream cheese

honey

bananas

What to do:

Toast the waffles. Mix a little honey into the cream cheese until well blended and spread on the top of both waffles. Slice bananas and top one of the waffles, drizzle with a little more honey  (optional depending on how much you added to the cream cheese) and top with the second waffle.  Quarter into 4 triangles - voila! 

Kim's Rasberry Ripple Cake

The Recipe Party is drawing to an end here.  There's just one recipe left to post and then the door prize to award.  It's been a lot of fun and thanks to everyone who participated! Perhaps we shall see the return of it next summer, who knows.  But, I've got another good and different series of recipes on the way to usher in the fall.

Kim sent me this recipe  Sandra Lee's Raspberry Ripple Cake - which looks fabulous!  I've been avoiding sugar though and so I haven't made it, but I will! I will!  I'm going to pass it along now so that you don't have to miss out either!  Her tip to us: Use top-shelf raspberry preserves for the best effect; generic ones tend to get too runny when you heat them. Thanks Kim!

What you need:

Cake:

1 box white cake mix

1 1/4 C white cranberry juice

1/3 C vegetable oil

3 egg whites

6 tablespoons red raspberry preserves

1/8 tsp red food color

Glaze: 

1/2 C red raspberry preserves

1 tbls white cranberry juice

1/2 tsp raspberry extract

Icing:

5 tbls heavy cream

1 C powdered sugar, sifted

1/8 tsp rasberry extract

What to do:

Preheat to 350 degrees F.  Spray 9 in. Bundt pan and set aside.

Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl.  Beat with an electric mixer on medium speed for 2 minutes.

Remove 1 C batter and transfer to a small bowl.  Stir in raspberry preserves and food color and mix until well combined.

Pour half of white cake batter into prepared tube pan, top with raspberry cake batter, and cover with remaining cake batter.  Bake 38-40 min. or until tester comes out clean.  Remove and cool completely.

Combine all glaze ingredients in a small sauce pan and heat through over medium until syrupy.

Mix all icing ingredients in a bowl and whisk until a smooth, thick consistency.

Turn out cake and drizzle all over and down the edges with glaze and syrup.

Leigh Ann's Salisbury Steak

Thanks to Leigh Ann joining the Recipe Party, we had some true comfort food for dinner last night.  Her Salisbury Steak recipe is easy and tasty! My girls both loved it.  I served it with mashed potatoes and sweet peas - I love the kind of comfort food where you can just kind of mix it all together, scoop some of everything on your fork and really be satisfied!  I had to leave out the mushrooms, since I am the only one in my family who will eat them - boo! I also used more beef broth and adjusted the corn starch to make sure we had plenty of gravy! Leigh Ann said she made this with ground turkey too and thought it was great. I think anybody could take this basic recipe and enjoy it just as is or season and adjust it to suit their tastes.  

Salisbury Steak (4 servings)

What you need:

1 lb ground beef 

1/3 C dry bread crumbs

1/2 tsp salt

1/4 tsp pepper

1 egg

1 lg. onion sliced

1 can (10 oz) condensed beef broth

1 can (4 oz) mushroom stems and pieces, drained

2 tbls cold water

2 teaspoons cornstarch

What to do:

Mix first  5 ingredients and shape into 4 ovals about 3/4 in. thick.  Cook in 10-in skillet over medium heat turning occasionally, until brown (about 10 min.) Drain if needed.  Add onion, broth, and mushrooms.  Heat to boiling, reduce heat, cover and simmer until beef is done (about 10 min.). Remove patties, keep warm.  Heat onion mixture to boiling.  Mix water and conrstarch, stir into onion mixture.  Boil and stir one minute (or until thickens).  Serve over patties. 

Allison's Swiss Chard Patties

Well, ever since Allison joined the Recipe Party - I had been anxious to try her Swiss Chard Patties.  I have a little confession to make - I had never had swiss chard before! I found it to be a little like spinach, a tiny bit more bitter? But don't let that turn you off if you are not a fan of greens like spinach - this recipe might be just the ticket for you (or your kids! As Allison, a mother of two, knows already).  We tried these out the other night and my kids both ate them - Hope ate it all! I liked the way they got nice and crispy. Here's the recipe! 

Swiss Chard Patties

What you need:

2 C. Swiss Chard (about 5-6 stalks)

1/2 C. bread crumbs

1/4 C. parmesan cheese

a little diced onion

1 egg, slightly beaten

salt and pepper

1/4 C. olive or salad oil

What to do:

Microwave the swiss chard with a little water for about 3-4 minutes until limp.  Drain and chop the chard. Mix in the other ingredients (except the oil).  Make small patties, about 5 or so, and fry in the oil until crisp.

3 great recipes for you

This is the last month you can join our recipe party - so if you haven't yet or you still have more recipes you want to try and share, then jump on in while there's still time and you'll also secure a chance to win a $25 gift certificate to your choice of Williams-Sonoma or Whole Foods Market each time you enter!

In the meantime, I've still got some recipes to make on my end - but since I've already taste-tested on of Beth's recipes (Potato Sausage Soup - yum!)  I'm going to just go ahead and post the other recipes she has sent to me and try them myself later, so you don't have to wait for them.  Here are the recipes she sent to me for Skillet Chicken with Warm Bean Salsa, Cucumber Sandwiches, and Surprise Cupcakes! Enjoy!  and thanks Beth!

SKILLET CHICKEN WITH WARM BEAN SALSA

What you need:

4 boneless, skinless, chicken breast halves

garlic salt, pepper, oregano

3/4 C reduced fat shredded cheddar cheese

15oz can black beans

14.5 oz can stewed tomatoes, Mexican style

What to do:

In a nonstick skillet, saute chicken breasts on one side.  After 3-4 min., sprinkle with garlic salt, pepper, and oregano to taste, and flip over.  Saute another 3-4 min and then melt 2 tbsp cheese on top of each breast.  Set aside.  In a small sauce pan, heat the blackbeans and tomatoes together.  Chop tomatoes smaller if desired.  Serve salsa on top of chicken breasts and sprinkle with remaining cheese if desired.

CUCUMBER SANDWICHES

What you need:

8oz (1 block) cream cheese

1/2 C light mayo

1 pkt dry italian dressing mix

2 french bread loaves, sliced (Beth recommends the pillsbury kind you bake yourself!)

2-3 cucumbers sliced

fresh dill, optional

What to do:

Mix the first 3 ingredients and let sit in refrigerator at least 4 hrs, better overnight.  Spread each slice of bread thickly with cream cheese mixture and top with a slice of cucumber.  Sprinkle with dill if desired.

SURPRISE CUPCAKES

What you need:

1 box chocolate cake mix

oil, eggs, water

8oz block plain cream cheese

1/3 C sugar

1 egg

dash salt

1/2 bag chocolate chips

1 tub cream cheese frosting

What to do:

prepare cake batter as directed

mix cream cheese, sugar, egg, and salt together

In muffin tins, layer one scoop of cake batter, one scoop of cream cheese mixture, completely cover again with one scoop of cake batter.  Bake 20-25 min. at 350 degrees.  Ice with cream cheese frosting. For added decoration, dust with cocoa powder or top with mini chocolate chips!

Welcome again to the party, Beth!

I love that Beth is having so much fun with this recipe party - that's the whole point! and I'm having a ton of fun too.  I've still got some recipes to make - I'll be getting those to you soon.  In the meantime, here is what Beth has to say:

"My family is loving this recipe party! This time around, we tried the sweet potato fries and the dump cake. The sweet potato fries were a huge hit! My husband love the flavoring, and my eight year old cousin who hates veggies ate an entire plateful! The first time I made them, they were softer than we might have preferred. So the second time I made them, I kept them in the ice water for over an hour in the fridge and then made sure they weren't overcrowded on the cookie sheet. They were definitely firmer or crispier the second time around. These will definitely be a recurring side dish in our home! The dump cake was delicious too. My favorite part is that my two year old made the entire cake by himself. I only had to set out the ingredients and guide him. He was SO proud of himself and had so much fun. The cake was devoured at the potluck we took it to. "

I've got a slew of great recipes from Beth.  I think since she has sent me several, I'll go ahead and just put them up so that you can make them too without waiting for me - so look for them soon: Skillet Chicken with warm bean salsa, cucumber sandwiches, and surprise cupcakes! Yum!

Karen's Couscous Salad with Chicken, Tomato, and Basil

Karen sent me this recipe from Cooking Light (07/01) for my Recipe Party.  I had eaten something like this at one point in the past but unfortunately couldn't recall it.  When I made this recipe, my husband was excited to see it again.  This recipe is really yummy and light - a great summer recipe and SO easy. I'm glad to be able to add it permanently to my recipe collection.  I followed the recipe just as it is except I used whole wheat couscous and with the addition of cucumber. It could be very easily adapted to individual tastes too.  Hope you all will enjoy it - thanks Karen!

Couscous Salad with Chicken, Tomato, and Basil

INGREDIENTS:

2 Tbls extra-virgin olive oil, divided

2 garlic cloves, minced

1 (15.75 ounce) can fat-free, less-sodium chicken broth

1-1/2 C uncooked couscous

2 C chopped tomato

2 C chopped roasted skinless, boneless chicken breast

1/3 C thinly sliced fresh basil

2 tbls balsamic vinegar

1/2 tsp salt

1/4 tsp black pepper

1/4 C (1 oz) crumbled feta cheese

INSTRUCTIONS:

Combine 1 tbls olive oil and garlic in a large microwave safe bowl, and microwave at high for 45 seconds.  Add the broth; microwave at high until mixture simmers (about 4 minutes).  Gradually stir in couscous; cover and let stand 5 minutes.  Fluff with a fork.  Stir in the tomato, chicken, basil, vinegar, salt, and pepper.  Drizzle with 1 tbls oil and sprinkle with cheese.  

Welcome to the party, Kim!

Kim has joined our little Recipe Party here ( I hope you will "join the yum" too - we're having great fun! ) and she has tried one of YOUR recipes - this is what makes this so great!  Here is what she had to say:

 "So I finally had a chance to jump into the recipe party and what a wonderful treat I found! Beth's sausage and potato soup was so creamy and comforting - I just made a giant pot full this evening and am already looking forward to the leftovers - yum!"

 

Kim has sent me a recipe for a raspberry ripple cake that already has my mouth watering! So keep an eye out for that recipe coming soon - but remember there are plenty of great ones here to try and we'd love your own opinions about them or even your own tips on how to improve them! 

Alexandra's carrot cake with cream cheese frosting

When Alexandra joined this summer's Recipe Party and sent me a recipe for carrot cake, I'm sure she had no idea that my husband loves carrot cake or that I was on the hunt for a good recipe.  This recipe fulfills both needs - tasty and easy.  Alexandra claimed that for her family, this was the best carrot cake recipe out there.  I think the things that make this a really delightful recipe are that there is nothing really fancy about it - no pineapple or coconut or frills or lace, just straightforward carrot cake that still somehow manages to be super moist and delicious. 

We made cupcakes (makes a little more than 24) instead of a large cake and they were still super moist and tender.  However, we left out the walnuts (though I would have enjoyed them, but my kids don't like them), and we also used butter instead of margarine in the frosting.  Thanks Alexandra for a great recipe!

WHAT YOU NEED:

CAKE -

4 eggs

1 1/4 C vegetable oil

2 C white sugar

2 tsp vanilla extract

2 C all-purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3 cups grated carrot (just run a 1 lb bag of baby carrots through the shredding disc of your food processor - it will equal a little over 3 C, and you don't have to peel carrots)

1 C chopped walnuts

ICING-

1 stick margarine - softened

1 8oz brick cream cheese - softened

1 1lb bag/box of powdered sugar

1 tsp vanilla

extra walnuts to sprinkle on top of cake

WHAT TO DO:

Preheat oven to 350 degrees.  Grease and flour a 9x13 in. pan

Mix together wet ingredients plus sugar

Mix together dry ingredients

MIx wet and dry ingredients together

pour into pan and bake for approx. 55 min or until toothpick inserted in center comes out clean

cool cake completely in pan

With an electric mixer, beat the icing ingredients until smooth and creamy.  Frost the cooled cake and sprinkle with extra walnuts. 

Beth's recipe for Sausage and Potato Soup

I love soup!  I was excited when Beth sent me this recipe for our Recipe Party.  I made it for dinner yesterday when I wasn't feeling well.  It really hit the spot!  You can't help but love a recipe that is easy to make, uses regular household ingredients and turns out so yummy!  A bowl of this and maybe some nice bread would make a satisfying meal anytime.

I'm really enjoying adding some great new recipes to my repertoire - I know you will too, so don't forget to join the recipe party if you haven't already, or go ahead and join again!

WHAT YOU NEED:

3 italian sausages (sweet or spicy), removed from casing

1 onion, chopped

2 cloves of garlic, minced

2-3 carrots, sliced or chopped

2 cans chicken broth

2-3 potatoes, cubed

1 C milk (2% or whole for best results)

2 C baby spinach (or kale)

Italian cheese

WHAT TO DO:

Brown sausage in a stock pot.  Add and saute onion, garlic, and carrots.  Drain fat if necessary.  Add chicken broth.  Bring to a boil.  Add potatoes and simmer until tender, 15-20 min.  Mash potatoes in soup briefly with a potato masher to break down.  Add milk and spinach and simmer for 5-10 min. until spinach has wilted down.  Top individual bowls with cheese if desired.

Welcome back to the Party, Beth!

The recipe party is continuing all summer - so don't forget to join in!  Remember, for each time you join in, you'll be entered to win a great kitchen/meal themed prize in September! The recipe list is growing, so there are more and more yummy things to try and I'm anxious to keep trying your own recipe submissions.

We're welcoming Beth again after she made Stacy's recipe - here is what she has to say:

"I made Stacy's Lemon Tea Muffins for a brunch, and they were

wonderful. I loved the light, tangy taste! I made mini muffins like
you did, and because some in our group are allergic to nuts, I left
off the streusel nut topping and instead sprinkled them with a pinch
of white sugar to give them a shimmery top. Some commented that the
lemon wasn't strong enough. I think the lemon taste could be increased
easily, but they were great as is."

Beth sent to me a recipe for Skillet Chicken with warm bean salsa - sounds yummy! and coming soon to you.   Time for me to get cookin' up your recipes again!

Sharon's Veggie Foccacia Sandwich

When Sharon joined the Recipe Party, she sent me this recipe - a modified version from a Southern Living recipe called "Skillet Squash Sandwich on Rolls."  

We tried it out the other night, and I thought it was really tasty - a good and light, healthy option for summer.

The store didn't have Foccacia the day I was there, so we made ours with whole wheat mediterranian flat bread.  Also, I added some thinly sliced onions when sauteeing the squash and zucchini.  I think the key to making this great is to keep the squash and zucchini tender-crisp and not overcook them.  I love goat's cheese, so this was really delightful!  Thanks Sharon!

This recipe is now added to the complete list of recipes at the Recipe Party - don't miss the fun! Make this recipe or another and send me one to try!

WHAT YOU NEED:

1 medium-sized yellow squash

1 small zucchini

1 tbls olive oil

2 plum tomatoes

1/2 tsp freshly ground pepper

1 tbls red wine vinegar

2 tbls fresh chopped basil

1 1/2 C fresh spinach leaves

1 tsp Italian herbs

2-3 tbls softened goat cheese

1 thin crust Boboli (or other brand foccacia) - regular or whole wheat

WHAT TO DO:

slice tomatoes

cut squash and zucchini into slices and cook in olive oil until tender-crisp

add tomatoes and next five ingredients

stir occasionally until mixture is heated through

quarter the bread shell - spray tops and bottoms with Pam.  Place on foil lined cookie sheet and bake in preheated oven at 350 for five minutes

spread with the softened goat cheese, top with the hot veggie mixture

Makes 2 large sandwiches

Welcome to the party, Allison!

Welcome, welcome to Allison!  It's wonderful to have so many people at the Recipe Party here at Reston Mom. I've got to get busy cooking with all these yummy recipes coming in!

Here is what Allison has to say:

"Wanted to share that the kids and I tried the “Not Your Mama’s Grilled Cheese” recipe from the Recipe Party.  I used apple butter with the cream cheese filling and it was very yummy!  Made me think of fall.  Great for this dreary rainy day.  ;-)  John liked it quite a bit, but Kara was not so into it (although she is definitely doing the typical 2-year old picky eating thing lately).  I’m sure my hubby will enjoy it too and I’ll be sure to make it for him sometime soon!"

Allison might be my first vegetarian party-goer and I can't wait to try the recipe she sent to me - Swiss Chard Patties!

Come on! Join the party!

Melissa's Cheesy Basil-Stuffed Chicken

When Melissa joined the Recipe Party, she sent me this recipe for Cheesy-Basil Stuffed Chicken from Cook's Illustrated Magazine.  It was yummy - although, with me it is difficult to go wrong with a combination of mozzarella, tomato, and basil.

I made mine with whole-wheat breadcrumbs, since that's what I had on hand, and served it with a side of whole-wheat spaghetti topped with those scrumptious tomatoes and the juices.  It was definitely tasty, although I wish I had added a little salt to the filling since Mozzarella is such a mild cheese.

Melissa also suggested that if making a pocket in the chicken breasts to stuff them is difficult, you may wish to pound the chicken until it is a little thinner and roll it around the filling, securing with toothpicks, instead.

Here is the recipe, enjoy! You also find it added now to the list of recipes at the Recipe Party - so if you decide to try it out, let us know!

WHAT YOU NEED:

1 C fresh mozzarella, shredded

1/4 C minced fresh basil

2 tbls heavy cream

1 tbls fresh lemon juice

2 garlic cloves, minced

salt and pepper

4 boneless, skinless chicken breasts

3 tbls mayonnaise

1 C breadcrumbs

2 tbls olive oil

1 pint cherry tomatoes, halved

WHAT TO DO:

adjust oven rack to the middle position and heat oven to 425 degrees. 

combine cheese, 2 tbls basil, cream, lemon jice, 2 tsps garlic, and pepper to taste in a bowl

cut a pocket in each breast and stuff with filling, secure closed with toothpicks

put chicken in a baking dish and spread the tops of the chicken with the mayonnaise

combine breadcrumbs and remaining garlic, basil, and 1 tbls oil

sprinkle mixture over chicken and press lightly so it sticks

toss tomatoes with remaining tablespoon of oil and salt and pepper to taste

arrange tomatoes in baking dish around chicken

bake until crumbs are golden and the chicken registers 160 on a thermometer (about 25 min.)

Welcome to the party, Karen!

The number of Recipe Party "attendees" keeps growing...and if you haven't joined yet, you are missing out on some scrumptious fun!  

Today, I'm welcoming Karen - thanks for joining us!

Here is what she has to share:

"I've made your Chicken Tortilla Soup recipe MANY times.  It's been a staple in our house for awhile, and everyone loves it.  Delicious.

I just recently made your Spaghetti Caprice for the second time, and I think that is going to quickly become a favorite as well.  The first time I don't think I let the flavors soak in long enough and the first serving was a little bland. (Although the leftovers were great)  This time I let it soak for longer, and was much happier with the results."

Karen sent me a recipe for Cous Cous with Chicken, Tomato, and Basil - seems a perfect recipe for warm weather! Can't wait!

Jessica's Coconut Cake

Jessica joined our recipe party a little while ago when she tried out the coconut macaroons.  She swapped recipes for a coconut cake that sounded so good, I made it at Easter time.  It was lovely.  I'm a coconut lover, so I could have used even more coconut flavor - but I think that even people who don't love coconut might go nuts for this cake!  And, there is one simple reason I may never make a regular cake again.  This was the most amazingly, temptingly moist cake ever!  You'll notice that the recipe calls for allowing the cake to absorb an entire can of coconut milk.  I'm totally going to start pouring stuff over all of my cakes now :)  I'm definitely going to have to try something with espresso or apple cider at least.

Here is the recipe, and it will be added to the list for the party - so if you'd like to try it out for yourself, be sure to join the party and let us know what you think! Bon apetit!

You'll need:
White Cake Box Mix
Can of Coconut Milk
Tub of whipped topping (Cool Whip)
Flaked coconut.

Make the cake as directed in a rectangular pan.  After baking, while still warm, poke holes all over the cake with a knife (poke to the bottom of the cake).  Pour the entire can of coconut milk evenly over the top of the cake.  It will all soak in and make the cake very moist and yummy!  Allow to cool, ice with the whipped topping, and then cover in flaked coconut.

Welcome to the party, Beth!

I'm excited that Beth has joined the Recipe Party here.  If you haven't joined yet, the party is still on!

Beth tried two recipes, and unfortunately one doesn't seem to have worked out as well for her family - but I'm thankful for the honest input because of course we all have different tastes and that's what makes trying out new recipes so much fun!  Of course it is always great to find something you really like too - which I'm grateful that Beth enjoyed the second recipe she tried.

"We tried the individual apple pie pockets, and I have to admit that they weren't our favorite! We felt like the syrup that you pour on top
was too sweet and made the apple pies too soggy. I love the concept,
but I think we'll be sticking with with a traditional apple pie in the
future.

On a happier note, though, your pumpkin roll is the best that we've
ever had! I've been on the hunt for a good recipe for years and
definitely feel like I've landed on one with yours! I didn't (and
wouldn't) change a thing! It was delicious!"

  Beth sent me a recipe for a sausage potato soup - which my husband saw over my shoulder as I was reading and was very enthusiastic about - can't wait to try it! 

Stacy's Lemon Tea Muffins

When Stacy joined the recipe party, she tried out the choc-chip pumpkin cupcake recipe and sent me a recipe for lemon tea muffins.   I had a brunch to go to before Easter, so I figured that was the perfect opportunity to try out this recipe.  

They turned out really lovely.  I decided to make mini-muffins instead of regular size, but otherwise followed the recipe exactly as it was sent to me.  Because of the whipped egg whites, these are the lightest muffins ever - a really nice delicate texture with a delicate lemony flavor as well.  I definitely enjoyed these!  I agree with Stacy that these are a perfect option for wedding/baby showers, brunches, or tea.  

Thanks for the great recipe, Stacy! Here it is for everyone else to enjoy - and I've added it to the recipe list, so if you decide to try out these scrumptious muffins for yourself, please consider joining the recipe party!

Ingredients

2 cups flour

2 tsp baking powder

1 cup butter, softened

1 cup granulated sugar

4 eggs separated

½ cup lemon juice

½ tsp salt

2 Tbsp light brown sugar

 ¼ tsp nutmeg

¼ cup finely chopped nuts (pecans are good but any will work)

 

Directions

 Preheat oven to 375º.

In a medium bowl, combine flour, baking powder, and salt.

In a large bowl, beat butter and granulated sugar until fluffy. Add egg yolk; beat until light. Gradually stir in lemon juice with dry ingredients (do not overmix).

In a small bowl, beat egg whites until stiff but not dry. Fold 1/3 egg whites into batter; fold in remaining egg whites.

Grease muffin pans.

Fill two-thirds full. Combine light brown sugar, nuts, and nutmeg; sprinkle over tops of muffins.

Bake for 20 minutes. Cool in pans on wire racks for 5 minutes.

Welcome to the party, Alexandra!

The party is still going and I'm finally starting to try out some of your own recipes - don't forget to participate if you haven't yet and remember you can participate as many times as you like.  Each time you do, you'll be entered for the prize drawing this fall.  Bon Apetite!

Here is what Alexandra has to say:

"I also write because I wanted to join your recipe party! I looked through your list and realized that I have made a few of yours over the years (or however long you've had your blog). I made the sweet potato fries about a month ago and loved them. We had them with grilled steaks and blue cheese coleslaw (amazing stuff - Barefoot Contessa recipe) and it was a great dinner. I accidentally overcooked the fries a little, but they still were really good. I also made the triple layer pumpkin pie over a year ago and it was a big hit. I shared the recipe with my mother-in-law. I'm planning to let Michaela make Dump Cake for Easter this year, but I think we'll use a different kind of pie filling - I don't like the cherry kind. Maybe peach instead?"

I can't wait to hear how the dump cake turns out with a different filling, peach sounds yummy!  Also, Alexandra sent me a recipe for carrot cake - which is one of my family's faves when it comes to cake, but I've never had a good recipe so I'm really looking forward to making this one.

Welcome to the party, Jess!

Don't forget, the recipe party is still happenin' here - so it's not too late to join in!

Jess decided to try out the coconut macaroons and here is what she had to say:

"My mom's birthday was last week and she loves coconut (as do I), so I decided to try your recipe for macaroons, and they were a big hit!  I love the almond flavor, and honestly, these came out better than any store bought macaroon I've ever had.  They're lighter, not as dense, which I like.  So thanks!"

Jess swapped this recipe with me for a coconut cake recipe that I can't wait to try!  I'll be starting to make the recipes that have been sent to me very soon, so keep an eye out here for some yummy eats!

my favorite muffins - almond poppy seed with orange glaze

When I was in elementary school in Cape May NJ, my mom worked at a lovely victorian Bed&Breakfast. Every once in a while she would bring home some tasty treat from the menu...and the one I deeply COVETED was Karen's almond poppy seed bread with orange glaze.  Now that I own the recipe, I sometimes put away my healthy muffin options and bake up a batch muffin-style just for the pure taste enjoyment.  They are a PERFECT tea accompaniment or addition to a breakfast table or treat to take to someone - but they pretty much qualify as dessert as well.  They are scrumptious with or without thecrystally sugar glaze, but as that is one of my favorite parts, I highly recommend not leaving it out. 

LOVE, LOVE, LOVE THESE! I want some right now. 

WHAT YOU NEED:

3 C all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp salt

2 1/2 C sugar

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp butter flavoring (comes like the extracts)

3 eggs beaten

1 1/4 C oil

1 1/2 tbls poppy seeds

1 1/2 C milk

WHAT TO DO:

Preheat oven to 350 degrees

Mix all ingredients with mixer for two minutes.  Pour into 2 (8 1/2x 4 1/2 in.) loaf pans or lined muffin cups.  Bake until tester inserted in middle comes out clean.  Cool slightly and glaze while warm.  If you make muffins, dip the tops into the glaze or spoon the glaze over the top - but stir often to make sure you are getting some of the crystally sugar and not just the liquids.

GLAZE:

1/4 C sugar

1/4 C orange juice

1/2 tsp almond extract

1/2 tsp butter flavoring

1/2 tsp vanilla extract

mix well - it will be crystally from the sugar, don't worry the sugar isn't supposed to dissolve.

coconut macaroons

I figured I'd time some posts to go up while I'm spending time with my new little one and I wanted to throw in a couple more recipes that I've enjoyed and put them into the mix for the Recipe Party too - so if you try them out, be sure to let me know!

I thought I'd choose a couple of things that would seem light and appropriate for Easter.  I don't know how coconut became associated with Easter, but it seems like the only time of year when there is a trend to coat cakes and cupcakes in the flaky white treat.  I happen to love coconut - and these chewy cookies are so scrumptious, very easy to make and use little ingredients.   For an added treat, I sometimes like to brush a thin coat of melted chocolate onto the bottoms or dunk them halfway in and cool until set.  I really want to develop a key-lime version of these too - so if you've got the gumption to be creative and figure that one out, I'd love to hear about it!

WHAT YOU NEED:

2 egg whites

1/3 C sugar

2 TBLS all-purpose flour

dash salt

1/4 tsp almond extract

2 C shredded sweetened coconut

WHAT TO DO:

preheat oven to 325 degrees

grease and lightly flour cookie sheet

beat egg whites until frothy (white and bubbly, not stiff)

add sugar, flour, salt, and almond extract - mix well

add coconut

drop by tablespoons onto cookie sheet

bake just until set, lightly golden around edges (13-17 min, keep an eye on them)

remove immediately from cookie sheet and allow to cool

Welcome to the party, Stacy!

The recipe party is growing - and you'll love this one!  Stacy tried out the recipe for Chocolate-Chip Pumpkin Cupcakes with Cinnamon Icing, but having a kiddo with food allergies had to make some alterations and made it work for her family.  I love it!   And she swapped me a muffin recipe for the cupcake recipe - I can't wait to try Lemon Tea Muffins.  

(Also, check out Stacy's other great blog which is a guide to toddler activities in and around the Arlington, VA area)

Here's what she has to say and a great picture from her own kitchen - mmmm yummy!:

My family has an obsession with pumpkin. We love pumpkin treats except pumpkin pie and I am not sure why that is but neither my husband nor I like it (our extended family loves it, so I don't think it is the recipe). Anyway, I have a recipe for pumpkin muffins that I make all the time with my daughter but it is a little dense so I was excited to try a pumpkin cake. We made it this afternoon and well it didn't go exactly as planned....

Your recipe:
1 pkg pudding-included yellow cake mix
1 C canned pumpkin
1/2 C water
1/3 C oil
3 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1 C miniature semi-sweet chocolate chips

What I ended up doing:
1 package yellow cake mix (Duncan Hines; 18.25 ounce) 
1 can pumpkin (Libby's 15 ounce, solid pack)
3 eggs
1/3 cup vegetable oil
1 tsp cinnamon
1 tsp ginger
1 tsp all spice
1/3 cup sugar

Why all the substitutions?
1. My daughter is allergic to dairy so I cannot use the pudding included yellow cake mix. I can use Duncan Hines yellow cake mix because it is dairy free. Since I wasn't using the pudding cake mix, I left out the water. 
2. I used the whole thing of pumpkin because I was making these with my two year old daughter and wasn't paying enough attention to the recipe to read the 1 C correctly (I read one can). Somehow, I managed to get the correct number of eggs and oil in there. 
3. I didn't have nutmeg so I substituted the ginger and all spice since that is what my pumpkin muffin recipe calls for. 
4. I added the extra 1/3 cup of sugar because I used a whole can of pumpkin and it needed to be sweetened. 
5. I left out the chocolate chips because I didn't have dairy free/nut free chocolate chips on hand and I wanted my daughter to be able to eat these. 
6. We left out the frosting entirely because of the dairy allergy (and there isn't good substitute for butter in frosting). 

Other than that, it is exactly the same thing :)

They are delicious. I am worried about how many of them I am going to eat. As soon as they cool I am going to have to put at least half of them in the freezer to prevent a cupcake binge. 

Welcome to the party, Melissa!

The recipe party continues - and I can't wait to get busy cooking up some of the awesome looking recipes that have been sent to me.  Don't forget to join us!

Melissa recently tried out the Spicy Blackbean Burgers - here is what she said:

"I made the black bean burgers last night and they were OH so yummy :)  I'm not a huge fan of black beans, but really enjoyed this meal.  My husband, who LOVES anything with black beans in it, really liked it too.
I didn't put as much hot pepper in the recipe as it called for, and wished I had.  I tasted one of the jalepeno's and pulled back not realizing that the hotness would probably be less intense after cooking a bit. 
I did add cheese on the top as well as avocado slices.  Also, I only had italian seasoned bread crumbs.  Pretty tasty with those additions :). "

Melissa sent me a recipe for Cheesy Basil-stuffed Chicken Breasts - sounds scrumptious!  So keep an eye out for when I'll share the recipe and my comments.

Welcome to the recipe party Leigh Ann!

Keeping the party rolling, Leigh Ann has joined us - welcome!  She tried out one of the recipes that my own family enjoys rather frequently - Sweet Potato Fries.   Here is what she had to say:

"Made your sweet potato fries last night, Love them!!! I will never buy frozen french fries again! The mix of brown sugar/chili powder was perfect."

So far all the recipes that have been tried have come back with really positive comments...you guys are too easy to please!  Keep trying out the recipes and send in your honest feedback - and keep and eye out for new recipes to come soon also!

Leigh Ann has sent me a recipe for Salisbury Steak which sounds just mouth-watering...I'll post the recipe and my comments on that in the future too!

Welcome to the recipe party Sharon!

I'm happy to welcome my first guest to the Restonmom Recipe Party.  Sharon decided to take on the Stuffed Red Peppers.  Her comments were short, but sweet:  

"Gotta say, the husband has decided these are by far, the BEST stuffed peppers he ever had! THNX, Tricia!!"

Awesome - I'm so glad you enjoyed them!  Anybody else want to try out the peppers and let us know your own opinion?  Join the party!  Sharon sent me a recipe for a Vegetable Foccacia Sandwich that I can't wait to try - so keep an eye out for that recipe and my comments to come!

Recipe Party begins now

I always forget to try all of those new recipes that I thought looked great and then tucked away into my box or one of my books.  But, I love to cook and am always playing with new ideas trying to break out of my ruts.  Over time, I've posted a few recipes here that we've enjoyed too.

So, I've decided to start a RECIPE PARTY! and I really hope you'll join.  It's super easy - and fun.  Here's what to do:

• scroll to the bottom of this post to find links to all the recipes posted here
• choose any recipe and make it (you and your household have to eat anyway right?) don't worry if someone else chooses the same recipe
• tell me what you think (and anyone else who ate it) - email me via the link on the left and write about whether it worked for you or not, be honest even if you hated it, let us know if you adapted anything, etc... and I'll post your feedback directly to my blog (and I'll link to your blog as well if you have one)
• include a recipe you'd like me to try - I'll spend the summer making your recipes and posting them directly to my blog as well (again free linkage to you if you are a blogger)
• you can join the party anytime or as often as you like - don't wait to start, but I'll continue to post more recipes here during the next few months too
• In September, everyone who has participated by that time will be entered for as many times as they participated into a contest to win a great cooking-inspired prize (to be announced later) 

Almond Cream Pie with Raspberry Sauce

Homemade Jello

Semi-homemade Brownies with Coffee Buttercream Frosting

Oreo-Peppermint Bark

Homemade Marshmallows

Individual Apple Pie Pockets

Dump Cake

Chocolate-Chip Pumpkin Cupcakes with Cinnamon Frosting

Pumpkin Roll

Triple-layered Chocolate Pumpkin Pie

Spaghetti Caprice

Chicken Tortilla Soup

Pumpkin Blackbean Soup

Sweet Potato Fries

Not-Your-Mama's-Grilled Cheese

Spicy Blackbean Burgers

Stuffed Red Peppers

Mango Salsa with Blackbeans

Homemade Applesauce

Tzatziki (Greek-style cucumber yogurt dip)

Homemade Ginger Ale 

Almond Cream Pie with Raspberry Sauce

Here is the recipe as promised - it creates 2  9in. pies, though I recommend doubling the raspberry sauce. Be forewarned that you need to begin one day in advance. 

Also, if you aren't into the pie thing - the filling could easily be served like a fabulous almond mousse or as a filling for eclairs or cream puffs, and the raspberry sauce is amazing and could pair brilliantly with anything chocolate or as topping for vanilla ice cream.

WHAT YOU NEED:

PIE:

3 C + 1 C milk

1 1/8 C sugar

3 tbls cornstarch

4 eggs, beaten

2 tbls (2 envelopes) unflavored gelatin

2 tbls hot water

2 C heavy whipping cream

1 tsp almond extract

2 precooked pie crusts

SAUCE:

10 oz frozen raspberries

1 1/2 tsp cornstarch

1/2 C red currant jelly

WHAT TO DO:

• scald 3 cups of milk (get very hot, but don't boil), add sugar and dissolve
• dissolve cornstarch in 1 C milk, add to beaten eggs 
• temper the egg mixture (do this by very gradually adding a little of the hot milk mixture while mixing constantly in order to bring the temperature of the eggs up slowly without cooking them 
• blend egg mixture into the remaining hot milk  
• heat and stir constantly until the mixture thickens and gets a bit glossy (this step takes a little while so be patient, you'll end up with something that resembles a loose vanilla pudding) 
• dissolve gelatin in hot water and add to mixture, combine well. 
• refrigerate overnight or 6-8 hours 
• whip the cold mixture until creamy 
• whip the cream and fold in, then add the almond extract 
• pour into pie shells and refrigerate 4 hours. 

Sauce:

• thaw raspberries and crush while cold 
• stir in cornstarch while cold 
• add jelly 
• bring to a boil, continue to crush and stir as needed, until the mixture thickens and becomes glossy. 
• strain to remove seeds 

Mama Chef: homemade jello

I can't help but connect Jello to my college dining hall or to that awful skin that sometimes forms on top of it.  Not great memories.  But, Jello can in fact be great and a great alternative to other desserts. Especially if you make it yourself.  It's so simple, I've decided that maybe it's worth resurrecting this dessert.  While the J-E-L-L-O may be convenient, making it yourself means no artificial colors, flavors or added sugars and some added nutrition to boot. Plus, you can have a great variety of flavor options. I noticed there is a recipe as well on the back of Knox gelatin envelopes, but this is the one I use:

WHAT YOU NEED:

2 envelopes unflavored gelatin

1/2 C fruit juice

3 C hot fruit juice

sugar or sweetener is optional if desired

(note: since I don't add sugar, the more naturally sweet the juice is, the better the jello tastes :)

WHAT TO DO:

• put 1/2 C juice into a bowl or casserole dish
• sprinkle the gelatin on top and let sit for 10 min. 
• add 3 C hot juice (plus sugar if desired) and stir until completely mixed and gelatin is dissolved 
• refrigerate until set (1-2 hours) 

semi-homemade brownies with coffee buttercream frosting

If you need something great to take with you to a party or gathering this season, here is something really easy that will look very pretty and people always love them, they are a little irresistible even if you're not a huge coffee fan!  Just like Sandra Lee's catch phrase "semi-homemade" they are mostly store-bought with a simple personal touch.

Fudgy Brownies with Coffee Buttercream Icing

what you need:

a box of Ghirardelli Ultimate Fudge Brownie mix (this is the one with the packet of chocolate frosting)

1 stick of butter, semi-softened

confectioner's sugar 

1/4 tsp vanilla extract

instant coffee, instant espresso powder, or some cold already brewed VERY strong coffee

what to do:

• bake the brownies as directed, let cool completely
• blend together in a stand alone mixer or with electric beaters: butter, sugar, vanilla, and coffee

NOTE: I do not recall the exact amount of sugar because I don't usually measure.  Use enough so that the consistency is thick but spreadable and tastes good - roughly 3 or 4 cups.

NOTE: If you use instant coffee, dissolve the coffee into water beforehand and let cool.  Use more than recommended so that your brew is very strong. You must let the coffee cool so that it doesn't melt the butter, but if it does and the icing gets a little runny, just put it in the refrigerator until it firms up a bit.

Aack! - I also am unsure about how much coffee to use, because again - and I'm sorry for the inconvenience, I just don't measure much.  I start with about 2 tablespoons and then add more until the taste is right. This icing will have a good hint of coffee flavor, but not overwhelming.  Adding too much will make the icing runny.

• frost the brownies with the coffee icing 
• cut into smallish squares...these are pretty rich! 
• use the pouch of chocolate icing that comes with the package to add a drizzle of chocolate to the top of each brownie for decoration (and taste - yum!) 

Mama Chef - Oreo peppermint bark

If you are tired of the same peppermint bark each year, or just looking to mix things up a bit - here is a recipe I threw together a few years ago (I think it can hardly be called a recipe, and I'm probably not the first to do this) that always gets gobbled up.  It's really easy and the kids will love to help crush up the Oreos, plus it makes great gifts!

What you need:

1 pkg Oreo cookies

1 small pkg of white chocolate chips

1 large pkg or 2 small pkg of semi-sweet chocolate chips

peppermint extract

1 tsp of vegetable oil

green food coloring (optional)

waxed paper

small to medium cookie sheet

What to do:

• line the cookie sheet with waxed paper
• break up about 2 rows of whole Oreo cookies into a bowl.  You will want pieces rather than crumbs, but small pieces.
• melt the semi-sweet chocolate over a double boiler or in a heavy-bottomed pan over low - stirring constantly until smooth - careful not to burn!
• spread the chocolate evenly over the waxed paper and let cool completely (sticking it in the freezer is a really great trick that helps with spreading the white chocolate later)
• melt the white chocolate in the same fashion, adding in the vegetable oil (this will keep the white chocolate smooth instead of dry) as well as a few drops - maybe start with 1/4 tsp peppermint extract.

NOTE: peppermint extract is extremely strong and goes a long way...add just a few drops at a time and taste test until you reach the desired strength.  Add some green food coloring too if you like.

• spread the melted white chocolate over the top of the cold, now hardened, semi-sweet chocolate to create a smooth second layer
• sprinkle the crushed Oreos across the top and press lightly 
• place the pan in the freezer until everything is set and very cold 
• remove, peel away the waxed paper, and break into medium pieces of bark 
• enjoy! 

Mama Chef - Spaghetti Caprice

Are you missing the fresh tastes of summer already?  I put together this easy meal for my family this week using a garlic trick I learned from Rachel Ray.  I thought it turned out well and the flavors reminded me of the flavors of one of my favorite summer foods - caprice salad, except in a more cold-weather appropriate style.  So, I decided to call it spaghetti caprice.  It is so very simple and healthy.  Here is what to do:

WHAT YOU NEED:
a package of spaghetti (I used whole wheat for the health benefit, but the recipe might actually work better with regular, and I think you could use any kind of pasta really)
one large can of diced tomatoes
one bulb of garlic (or about ten cloves) - roasted (if you aren't a huge garlic fan, don't worry, roasting the garlic makes it mild and sweet)
salt
1 large lemon wedge
fresh basil, chopped
fresh mozzarella cheese, cut into cubes

WHAT TO DO:

• either roast the garlic yourself in the oven or on the stove top if you know how, or buy it already roasted at the grocery store if you can
• salt your cooking water very well and bring to a boil
• use the flat side surface of a large knife on a cutting board to mash the garlic, back and forth, working it into a paste, then put the paste into the bottom of a large bowl
• add your pasta to the water and cook until just BEFORE al dente, in other words, under cook it just a little
• shortly before your pasta is ready, use a large mug to scoop out some of the hot cooking water and pour it over the garlic, mix it all together until it creates a kind of "garlic tea." 
• Drain the tomatoes and add them to the garlic tea, mash it all together a little bit
• Drain the pasta and add hot to the garlic/tomato mixture, mix and try to get all the pasta down in the mixture as much as possible.  Cover with tinfoil or something and let it sit for a few minutes, maybe five.  It will continue to keep cooking and should soak up a lot of the juices in the bowl.
• stir the pasta, squeeze in the juice from the lemon wedge, and stir in the basil and fresh mozzarella.  Serve with black pepper if you like. 

Mama Chef - chicken tortilla soup

I cannot believe that I haven't posted this recipe before!  It's a favorite of mine - simple, really fresh, healthy and tasty!  I was introduced to it through my sister and have no other idea where it comes from.  I also don't really have a recipe for it, since I cook this often enough that I just do it and adjust it depending on how much I want to make and how brothy or chunky I want it.  It's a great substitution for chicken noodle if you have a cold too.

Chicken tortilla soup:
What you need:
a little olive oil
3 cooked and shredded chicken breasts (I boil them in salted water and shred with 2 forks, but you really could use any chicken meat you want)
1 large can of diced tomatoes
1 box of chicken broth (up to 2 boxes if you want it more brothy, but you'll need to increase the amount of onion, garlic, and jalapeno too)
1 can black beans, drained and rinsed
1/2 large onion finely diced
1/2 to 1 fresh jalapeno finely diced -remove the seeds and pith (it won't make it spicy for those of you who are worried, I promise, but it's a flavor you must have - so don't omit it and don't substitute jarred jalapenos)
3 large garlic cloves finely diced
tortilla chips
lime wedges
shredded monteray jack cheese (or your favorite)
avocado - diced
fresh cilantro chopped

What to do:
heat the olive oil in a large soup pot
add onions and sautee until a little translucent and soft
add garlic and jalapeno, sautee just until peppers soften, stir continually to prevent garlic burning
add stock, tomatoes with juice, beans, and chicken
cover and simmer until hot

serve:
ladle soup into bowls
break some tortilla chips over top (some people like to break it into the bottom of the bowl first)
add shredded cheese, a squeeze of lime, some avocado and a sprinkle of cilantro
enjoy!

Pumpkin Blackbean soup

So I found a savory recipe to try...and it was good!  There were a lot out there actually, but I was cooking for a group of people which included vegetarians, so I went with this one.  It is sort of akin to a chili, perfect for the season, and I think there is lots of potential to adjust it to suit your own personal tastes.  I found it from Cooking Light and everyone I served it to commented on how good it was.  I stuck to the recipe this time, except I added a few extra cloves of garlic - of course! And I served it with sour cream in place of the queso fresco.

Here it is:

Yield

6 servings

Ingredients

• 1 1/2  cups  drained diced canned tomatoes
• 2  (15-ounce) cans black beans, drained and rinsed
• 1  teaspoon  olive oil
• Cooking spray
• 1 1/2  cups  finely chopped onion
• 1  teaspoon  ground cumin
• 3  garlic cloves, minced
• 3  cups  fat-free, less-sodium chicken broth
• 2  tablespoons  sherry vinegar
• 1/2  teaspoon  freshly ground black pepper
• 1  (15-ounce) can pumpkin
• 2  tablespoons  dry sherry
• 1  cup  (4 ounces) crumbled queso fresco
• 1/2  cup  sliced green onions
• Pumpkinseed kernels (optional)

Preparation

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Nutritional Information

Calories:  175 (16% from fat)

Fat: 3.1g (sat 1.2g,mono 1.1g,poly 0.2g)

Protein:10g

Carbohydrate:29.2g

Fiber:9.3g

Cholesterol:6mg

Iron:3mg

Sodium:785mg

Calcium:139mg

Mama Chef - Homemade Applesauce

If you've never had the comfort and satisfaction of a warm bowl of homemade applesauce, then you aretruly missing out!  It's easy, delicious, kid-friendly, great as a side dish or a yummy treat all on it's own.  If you understand the basics, you'll be able to create your own winning version in no time!

Here's what to do:

• use a deep saucepan with a thick rather than thin bottom (you can also use a crockpot!)
• peel, core, and dice your apples (you'll need a decent amount because they cook down - different apples will cook and taste differently, you can refer to my earlier Apples part 1 post)
• add some water (not too much - try 1/2 to 3/4 C )
• cover and bring to a boil, then reduce heat and simmer uncovered until apples are soft and most of the water has evaporated.  If the apples get dry or too sticky before they are tender, just add a little more water as needed.
• for a spectacular and mellow treat, you can add a vanilla bean to the pot while it's simmering
• add your optional flavorings to taste...brown sugar (although sugar isn't necessary), cinnamon, nutmeg, a little orange zest, ginger...whatever you like
• mash to your desired consistency ( I like it a little chunky, a hand-held potato masher works great )
• serve warm, cooled, with raisins, pecans, or plain,  or topped with a little whipped cream or cinnamon...or bring a steamy containerful to your neighbor. 

Menu In A Box

First, I have to apologize to my friend Ruthie for my procrastination with this one.  You see, she was kind enough to let me download Menu In A Box for free to give it a try....like back in May! and here I am finally getting around to saying anything about it.  And, I definitely think it is worth saying something about - so you should know that there is this great resource available to anyone who is looking to save time and money, get organized, and provide some new, very easy, friendly meals to their family. Go check it out - it's a 100 day meal-planning kit that includes everything listed in the picture here and it is all so extremely neat and organized and accessible.  We've tried some of the recipes and they were easy and tasty.  The entire program will cost you less than $20 and is downloadable, so you don't have to wait for the mail to come...you can have it today.

recipe substitutions

So you've got to make this dish to take to this thing, you've got no time and kids who need your attention and halfway into the recipe which calls for an egg, you suddenly realize you're out with no hope of getting to the store for more...what do you do? Either throw in the towel...or substitute for the egg:
2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water.
Betcha didn't know you could do that!
Allrecipes has a great table of common substitutions - check it out.

heavenly cupcakes

Easter fell on my father's birthday this year - so we traveled to celebrate with my folks.  I baked some special pies but additionally made these angel-food cupcakes. I just used a box mix, but discovered something really terrific - because the batter incorporates so much air, you can easily get two dozen or more cupcakes from one cake!  You will need to fill the cups generously as the individual cakes shrink a little bit as they cool, but you'll still have enough for tons of cupcakes.  I thought this would be a great idea for those times when you need to bring something to your child's class or a party.  The cupcakes are pretty and tasty just as is if you want to forgo the icing - and they are not at all crumbly like regular cupcakes, so they won't make a mess and end up all over kids and ground into the carpet.  We iced ours with a light, whipped white icing and added shredded coconut and bunny-shaped marshmallows to some.  They were so tasty!  This would also make an easy one-serving portion for strawberry shortcakes or an easy low-fat lunchbox treat.   

Mama Chef - Yogurt, part 6

Here are some ways to use yogurt as a healthy substitute:

• replace half the mayonnaise in dishes such as cole slaw, potato salad, pasta salad, dips and appetizers with plain yogurt
• substitute plain yogurt for buttermilk or sour cream in baking recipes such as muffins, cake, and pancakes
• eat frozen yogurt instead of ice cream (look for the LAC (live active cultures) seal.  yogurt used in fruit smoothies and shakes makes a good dessert alternative to ice cream
• replace your sour cream topping for potatoes, tacos, and chili, etc... with greek-style plain yogurt
• use plain greek-style yogurt for veggie or fruit dips - you can add your own spices or sweeteners
• entice your kids to eat their veggies by using plain yogurt as a dip instead of ranch

Try Tzatziki (Greek-style dip) as a wonderful, flavorful dip for falafel, pita sandwiches, dipping breads,meats, veggies, crisp pita wedges or (a personal fave - pretzel chips) and more.  It will make a nice replacement for the common ranch dip at your next get-together.  This recipe is easy to vary for personal taste:
2 C plain greek-style yogurt
1 cucumber (preferably English ie: seedless) - peeled or unpeeled, finely chopped or grated
1 tbls coarse salt
2 tbls fresh lemon juice or dry white wine
1 garlic clove pressed or minced
2 tbls minced fresh dill
mixed together, keep cold, drizzle with a little ev olive oil before serving if desired