Thursday, March 9, 2017
Okay, super easy and healthy weeknight dinner coming up! My kids ate this (they picked out the veggies they didn't like and ate the ones they did) and I chopped the vegetables earlier in the day so I could throw it all in the oven after we were done at tennis practice that afternoon.
You can substitute dried herbs for fresh if you want (reduce to 1tsp each) or breasts for thighs but I think both the fresh herbs and thighs make this melt in your mouth! You can also add different vegetables. Just make sure that the chicken and vegetables don't touch (don't crowd the pan - use two if you need to) so it roasts instead of steams and that you cut your vegetables into similar sizes so they cook at about the same rate.
Balsamic Roasted Chicken & Veggies (serves 4)
from Skinny Taste blog
1.5 lbs boneless chicken thighs
10 medium asparagus, trimmed and cut in half
2 red bell peppers, sliced
1 red onion, cut into chunks
5 oz sliced mushrooms
2 zucchini, cut into long wedges
2 garlic cloves, minced
6 T balsamic vinegar
2 T olive oil
1 T chopped fresh rosemary
1 T chopped fresh sage
1 T chopped fresh thyme or oregano
salt and pepper
Preheat oven to 425 degrees. Sprinkle chicken with salt and pepper and spray rimmed baking sheets with olive oil or cooking spray.
In a large bowl, combine everything (chicken, veggies, vinegar, olive oil, herbs) and massage with your hands. Add more salt and pepper if you'd like. Arrange in a single layer on prepared baking sheets. Roast for 20-25 minutes or until chicken is cooked through and vegetables are tender.
Tuesday, February 28, 2017
Here are some photos of Little and a couple of recent stories. The other day she asked me, "I know that babies come from the belly, but where do grown ups come from?" I thought I explained it pretty well (that babies grow into kids who grow into big kids who become grown ups) but then at my mom's house, she still wasn't sure where they come from. My mom used some of my old photos as a baby and kid to help out.
For the last week or so, she's asked us to call her "the birthday girl" instead of her name and on her actual birthday, wanted me to tell everyone we met that it was her birthday that day. We hung out with one of her uncles who she doesn't see often and later said that "seeing her uncle" was the best part of her birthday. She loves being fancy, taking care of her dolls, and the movie Frozen. She is an amazing eater and often cleans her plate before her sisters do. When she grows up, she wants to be "a mermaid, a fairy, a police officer or a hair saloner." She knows how to spell her name and is often on the lookout (on signs when we drive in the car or in books we read) for the letters in her name.
We love you 4-year-old Mini!
|She did not make this snowman but wanted her picture taken with it "like Olaf!"|
|Look! It's love!|
|Future occupation - fairy|
Tuesday, February 14, 2017
My birthday is the day before Valentine's Day and I often make myself a cake. We had friends over for dinner on Friday night, so I did it early to celebrate with them. It was a big hit - little kept telling me "you should always make this cake" or asking "when will you make this cake again?" and ate most of the leftovers herself! We have meyer lemons on our trees and if you have access to a few fresh lemons, chances are, you also have the rest of these ingredients on hand. You could even pull this off for Valentine's Day today! Don't skip the lemon syrup at the end!
|How cute is my new spatula?!?|
Lemon Bundt Cake
from Martha Stewart
For the cake:
2 sticks unsalted butter, room temperature
3 c. all purpose flour
2 T finely grated lemon zest (from 2 lemons)
1/3 cup fresh lemon juice
1 tsp baking soda
1 tsp salt
2 1/2 cups sugar
6 large eggs
1 cup sour cream
For the lemon syrup:
1/2 cup lemon juice
1/2 cup sugar
Preheat oven to 350 degrees. Spray bundt pan with baking spray (or coat with butter and flour). In a medium bowl, whisk together flour, lemon zest, baking soda, and salt.
In the bowl of a mixer, beat butter and sugar on medium high until light and fluffy (4-5 minutes). Add eggs one at a time, beating well after each addition. Mix in the lemon juice.
With mixer on low, alternate adding the flour mixture and sour cream (beginning and ending with flour mixture) until blended but do not overmix. Spoon batter into prepared pan. Smooth the top with a spatula and tap the pan on the counter to level the batter.
Bake until a tester in the center comes out clean (50-60 minutes). My cake got pretty brown in the first 30 minutes so I tented the top with aluminum foil for the rest of the time.
Make lemon syrup by combining the lemon juice and sugar in a small sauce pan. Whisk it over low heat until the sugar is dissolved. Let cool to room temperature.
Cool the cake in the pan for 20 minutes and then turn out on a rack to cool completely. Poke holes all over the cooled cake and brush with lemon syrup. If it won't absorb it all, let it sit for about 20 minutes and continue to brush with the rest of the syrup.
Thursday, February 2, 2017
I had to apologize to my family for not doing much "real cooking" on weeknights lately. The combination of working and the kids' afternoon/evening sports has made me rely on grilled cheese, soups that I make on the weekend and reheat, salads, rotisserie chicken, tacos - you get the picture. I made this recently and it was a hit - easy and quick, healthy, bacon . . . need I say more? I made some rice pilaf (from a box) to go with it.
I liked the flavor with 1/2 cup of Sauvignon blanc, but if you'd prefer to cook without wine (or to drink it instead of cook with it!), substitute that for more broth. In a lot of grocery stores, you can buy chicken breast cutlets or you could take 1 pound of boneless, skinless chicken breasts and cut them lengthwise into cutlets yourself.
Green bean & Chicken Skillet Dinner (4 servings)
from Skinny Taste blog
4 strips center cut bacon, chopped
1 pound boneless skinless chicken breast cutlets
2 T shallots, minced
2 cloves garlic, minced
3/4 cup chicken broth
1/2 cup white wine (or you can do all broth)
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
8 oz green beans (I like the french green beans, or haricot vert)
Heat a large nonstick skillet over medium heat. Add the bacon and cook until crisp, stirring often. Remove with a slotted spoon and transfer to a paper towel lined plate. Discard all but a very thin coating of the bacon grease.
Season chicken with salt and pepper (both sides) and saute until just cooked through, about 4 minutes per side. I had to do this in two batches. Transfer to a plate and tent with foil.
Add the shallots to the empty skillet and saute for 1 minute. Add a little olive oil if needed. Add the garlic and saute for 30 seconds more. Add the broth, wine, thyme and rosemary and scrape up any of the brown bits in the pan. Increase the heat to medium high and add the green beans. Bring to a boil and cook until the green beans are tender and the pan sauce has reduced, about 6-8 minutes stirring occasionally.
Transfer chicken and green beans to a serving platter (or plate them individually as entrees) and sprinkle the green beans with salt and pepper. Pour any chicken juice from the plate back into the pan sauce and stir. Spoon the sauce over the chicken and green beans and top with bacon.
Thursday, January 12, 2017
Orange Cranberry Oatmeal Muffins (makes 1 dozen)
from Emily Bites Blog
2 c. old fashioned rolled oats
1/3 c. packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg white
1/2 c. skim milk (or almond milk)
1/2 c. unsweetened applesauce
1/4 c. freshly squeezed orange juice
zest of one large orange
2/3 cup halved fresh cranberries
Preheat oven 350. Lightly spray a muffin tin with cookie spray.
Whisk together the egg white, egg, milk, applesauce, orange juice and zest in a large bowl. Add the dry ingredients and stir until blended together. Stir in the cranberries. Spoon the mixture evenly between 12 muffin cups. Bake for 20 minutes or until the oatmeal is lightly browned and a toothpick inserted into the middle comes out clean. (94 calories/3SP/single)
Lemon Blueberry Variation: Use 3/4 cup greek yogurt (vanilla or blueberry flavor) in place of the applesauce and orange juice. Use lemon zest in place of orange and use 1 cup blueberries (whole, fresh) in place of the cranberries.
Saturday, January 7, 2017
I was going to go back and post some Christmas memories, recipes and the like, but we had to get in gear for school and work (on the 3rd!) and I'm embracing the new year without looking back! Do you make New Year's resolutions? For the last few years, I've tried to write a focus word or phrase and use that as a mantra or goal for the year to come. I'm not big on resolutions per se, but I try to visualize what that phrase or goal would look like for our family and set some objectives related to it. One of my objectives, related to my 2017 focus, is to set down the extra cookie, the junk food that doesn't taste good or fill me up, the extra glass of wine and get back to the basics of cooking nourishing food for myself and my family.
I've been thinking lately that the blog is nearing its natural end. I'm not sure I have much to say or contribute to this widely expanding online universe. But, I made some light, delicious, and resolution-friendly recipes in the last few weeks and find myself back here documenting and recording my relationship with the food I eat.
Here's a recipe to start out your New Year - it's light, filling, quick, and versatile. I've made it with both chicken and leftover roasted turkey. I've added other vegetables and changed the seasoning (try rosemary if you don't have dill). I also have sautéed the vegetables first but anyway you try it, this soup is delicious!
Chicken and Orzo Soup with Fennel (8 servings)
8 cups reduced-sodium chicken broth
4 medium carrots, thinly sliced into rounds
1 medium fennel bulb, thinly sliced and then chopped
1 cup uncooked orzo
2 cups cooked boneless skinless chicken breast
1/4 c. fresh lemon juice
3 T dill, fresh, chopped (or more to taste)
In a large soup pot, add the broth and bring to boil over high heat. Add carrots, fennel, and orzo. Bring to a boil; reduce heat to low and simmer until orzo and vegetables are tender (8-10 minutes). Stir in chicken and cook until heated through. Remove pot from heat. Stir in lemon juice and dill. Season with salt and pepper to taste.
Thursday, December 8, 2016
"There are two kinds of people in the world: people who wake up thinking about what to have for supper and people who don't." - Lynne Rosetto Kasper
I first read this quote in one of Shauna Niequiest's books and I immediately identified myself as the first kind of person. I'm sitting here this morning dreaming about this green rice that my mom made a couple of months ago for us and wondering what I'm going to have for supper tonight. It's warm, filling, and has an amazing flavor. My mom served it as the base for these rice bowls which were super yummy, but it can stand on its own as a side dish in a lot of different types of meals. I think it's passed up the cilantro-lime rice as my favorite! I imagine that long grain white rice would work fine in place of the brown, but you may need to reduce the cooking time so it doesn't get mushy.
Green Rice (makes 3 cups)
From the Cookie and Kate blog
3 T olive oil
1.5 cups long grain brown rice
3 cups vegetable broth
1 1/2 cups baby spinach, lightly packed
1/2 cup cilantro (mostly leaves, some stems are ok), lightly packed
1 jalapeno pepper, seeded, membranes removed, roughly chopped
1 medium shallot, peeled and roughly chopped
1 garlic clove, peeled, roughly chopped
1/4 tsp salt (plus more to taste)
Place the spinach, cilantro, jalapeno, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Process until smooth.
Heat the oil in a pot over medium heat. Add the rice and stir to coat. Continue stirring until the rice begins to lightly brown. Stir a little more until most of it is light brown and then add the green puree to the rice. Stir to evenly coat the rice and stir constantly for a minute. Add the rest of the broth and bring to a boil.
Reduce the heat to low, cover, and let simmer until tender (35-40 minutes). Remove from heat and let it sit for about 10 minutes before serving.