Wednesday, April 22, 2015

Kale and Cabbage Slaw

From his initial dislike of kale salads, my husband has done a 180 degree turn.  We both especially like the Kale Dianne Salad at Green Street and the Kale Salad at Seco when we're in Pasadena.  I've tried a few other combinations and came across this slaw recipe on Pinterest.  Kale seemed a natural fit for coleslaw and I had a container of buttermilk hanging around that I needed to use.  I initially added way too much dressing and my husband thought that the kale to cabbage ratio needed to be revised (I kept the original amounts below but you could get away with half and half).  We ate it with the chicken in the last post so you can see the salad on that photo!

Cabbage and Kale Slaw
from Simply Recipes

1 T minced shallots
2 tsp. dijon mustard
2 T white wine vinegar
6 T buttermilk
2/3 c. olive oil
1 tsp. caraway seeds
1/2 tsp. salt
pinch of pepper

4 cups thinly sliced green cabbage
1 cup thinly sliced red onion
1 cup, packed, thinly sliced kale (center stems removed before slicing)

Start by toasting the caraway seeds in a pan on medium heat.  Do not brown, just heat until they are fragrant.  Then, use a herb grinder or mortar and pestle to grind them.

Put the shallots, mustard, vinegar, buttermilk and olive oil in a jar and shake really well.  Whisk in caraway, salt and pepper.

Combine the salad ingredients (cabbage, onion, kale) and drizzle with the dressing.  You won't use all the dressing.  Let the salad sit for about 15 minutes before serving.  Add more dressing if needed or desired.

Monday, April 6, 2015

World's Best

I'm a sucker for recipes like this that claim to be the "world's best chicken" - a few ingredients added to chicken breasts and *presto*!  I've made several versions and this was the latest (from Pinterest - where else?).  It wasn't bad - I don't think it's the "world's best" and I'd probably go back to the honey mustard chicken that we're sort of addicted to but it was a nice change.  The chicken breasts were juicy and flavorful and the kiddos ate it.

The "World's Best Chicken"
original recipe here

4 boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 T red wine vinegar
salt and pepper
fresh rosemary

In a small bowl, whisk together the mustard, syrup, vinegar, salt and pepper until smooth.  Spray a 9x9 pan with cooking spray or olive oil and place the chicken breasts in it.  Dump the sauce over the top, coating each piece of chicken.  Bake for 30-40 minutes at 375 degrees.  Serve with chopped rosemary on top.

Tuesday, March 31, 2015

Bird's Nest Treats

Easter is almost here!  Last year I made these cute bird's nest treats with jellybeans, coconut, and dark chocolate.  Last week, my girls had a babysitter who brought bird-themed activities over and these snacks were one of them.  They're larger then the other ones but were fun to make and pretty delicious.

Hope these can be a treat you make with your kids to celebrate spring and the promise of New Life at Easter!

Pretzel & Peanut Butter Bird's Nests

Pretzel sticks (not sure how much - buy a bag)
2 cups chocolate chips
1 cup creamy peanut butter
Mini Robin's Eggs

Melt the chocolate chips in the microwave or a double boiler.  Whisk in the peanut butter until smooth (You could melt the peanut butter a bit too to make it smoother).

Add pretzels, breaking them into smaller pieces with your hands, and mix.  Keep adding pretzels until the mixture resembles something you could mold into mounds / nests with your hands.

Scoop out little mounds and place them on parchment or waxed paper.  Put 3 Robin's eggs on top.  Let them sit for at least an hour to harden up or put them in the refrigerator for a little while.

Thursday, March 26, 2015

Granola Bites

Little was the only one home with me this morning and she loved not having to fight over the stool or take turns pouring and mixing.  I wanted to make a recipe I have made in the past to help out with our after-school snack situation.  The girls come home hungry and either want granola bars, Clif bars, or something like that (which I'd rather save for their lunch bags) or they want a bowl of cereal or a bagel.  It's not awful, although my first choice would be that they have a glass of milk and a piece of fruit, but I wanted something that wouldn't fill them up too much before dinner (like a whole bagel) and something with some protein.  These are pretty sweet so I sold them as "cookies."

There are a few different versions of this recipe floating around online but I like the proportions in this one (link to original under the recipe below).  I've used almond butter or natural unsweetened peanut butter in the past but today all I had was Jiff - a bit sweeter so I reduced the honey slightly.  If you're gluten free, just make sure you're using gf oats.

The girls liked them as a snack today but they're not great to transport (in a baggie in a lunch bag, they turn into granola).  While Little loved helping me mix them, she took one bite and said "no wike it."  In general she's not a chocolate fan (!?!?!) but I think the texture of the coconut might be what she really didn't like.

Granola Bites (makes about 20)

1 cup oatmeal
1 cup coconut flakes (preferable unsweetened)
1/2 cup ground flaxseed
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1/2 cup mini chocolate chips
1 tsp. vanilla

Mix everything together in a medium bowl until fully incorporated.  Chill in the refrigerator for about a half hour.  Roll into balls and enjoy!  Store in an airtight container and refrigerate.  Will keep for about 1 week (if they last that long!).

Sunday, March 22, 2015

Skillet Potatoes

After daylight saving time started and it was light outside later, we made hamburgers one night and I found a new side dish recipe to go with them.  Let me pause by saying that when you picture "hamburger" it's probably not what my husband makes.  He grills hamburger patties and center cut bacon, toasts Kaiser rolls in the bacon grease, and assembles his famous "Gondola Ride" adding deli mustard, Swiss cheese, arugula, red onions, and bacon.  They are amazing.

The full name of this recipe on the original site is "Crispy-Outside, Creamy-Inside Garlic Herb Potatoes" - too long!  I'm going to call them skillet potatoes.  I loved the method and the end result and I'll be making these often as a side dish.  I liked dipping them in spicy mustard.

Skillet Potatoes (serves 4-6)
from Host the Toast

1 1/2 pounds baby red potatoes
1 sprig rosemary
3 sprigs thyme
2 c. low sodium chicken broth (plus more if necessary)
2 T olive oil
2 T butter
1 tsp. kosher salt
2 cloves garlic, minced
2 T parsley, finely chopped

In a 10 inch nonstick skillet, arrange the baby red potatoes so that they are in a single layer with a little extra room around each one (you'll flatten them later).

Add the rosemary, thyme, chicken broth, olive oil, kosher salt and 1 tablespoon of the butter to the skillet.  Bring to a boil.  After it boils, reduce the heat to medium and put a lid on the skillet but leave it cracked to vent the excess steam.  Make sure the broth simmers for about 20 minutes, or until the potatoes are fork tender.

If all the liquid has absorbed, add an additional 1/2 cup.  You want the broth to come about 1/3 of the way up the side of the potatoes.

Take the pan off the heat and use a mallet or the back of a measuring cup to press down on the tops of the potatoes lightly until the skin cracks and and they flatten a little bit.

Return to high heat, uncovered, until the liquid has absorbed and the potatoes have browned on the bottom, about 10 minutes.  Take the pan off the heat again and flip the potatoes.  You can flatten them a little bit more at this point and scrape up any burnt bits from the bottom of the pan. Add the last tablespoon of butter, sprinkle with parsley, and cook until that side is browned, about 5 more minutes.  Serve warm sprinkled with salt and pepper.

Monday, March 16, 2015

St. Patrick's Day

Happy St. Patrick's Day!  This year St. Patrick's Day is the start of 6 months that I get to be home from work with the family . . . hoping this also means more time in the kitchen and playing with my little leprechauns.  On St. Patrick's Day, I always think about the fun trips I took to Ireland and Oregon oin years past (let's do it again Sarah & Paula!) and also my sister in law Sonia because it's her birthday!

Tomorrow I'm planning to make corned beef and cabbage tomorrow night and probably a rainbow cake.  If you want some holiday food inspiration, here are my picks of what you should make for your people:

Corned beef & cabbage

Irish Onion Soup
Green Soup

Irish "Potatoes" (truffles)

Sunday, March 8, 2015

Spring is on the way . . .

I'll be honest - although it was a short month, February kicked my butt.  It's usually one of my favorite months (my birthday!) and there were some fun times, but an emergency appendectomy and a lot of personal and professional stress are probably what I'll remember about February 2015.  I'm easing back into the normal things of life (laundry, cooking, wearing clothes that aren't pjs or yoga pants) and I revisited this old favorite recipe.  Tortellini is something my girls like and it's easy to just boil and open a can of sauce but I like it better prepared other ways like in soup or this tortellini and veggie dish.  While it has a can of diced tomatoes, it's not too tomato-y and I left the chunks of veggies big enough that Big could pick out what she doesn't like.

I'm glad it's March and spring and spring break are on their way - how about you?

Tortellini & Veggies (4 servings)

1 c. chopped onion
1 8oz package of sliced mushrooms
3/4 c. red pepper cut in chunks
2 cloves of garlic, minced
2 T olive oil
14.5 oz can diced tomatoes
9oz package of refrigerated cheese tortellini
1/2 c. water
1/4 c. white wine
2 tsp italian seasoning
1/4 tsp. freshly ground black pepper
2 small zucchini
1/2 c. shredded Asiago or Parmesan cheese

In a large skillet, heat the olive oil and cook onions, mushrooms, red pepper and garlic over medium high heat for about 5 minutes or until the onion is tender.  Stir in undrained tomatoes, tortellini, water, wine, and seasonings.

Bring to a boil.  Reduce heat, simmer covered for 10 minutes.  While tortellini is simmering, cut your zucchini in half lengthwise and then in slices.  Stir the zucchini in and cook for 5 minutes more uncovered (until zucchini is crisp tender).  Sprinkle with cheese before serving.