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Salmon with Port Wine Reduction Sauce
I pan-sear the salmon (2 TBL oil) for 2 minutes a side on medium-high heat; then put in a 425 oven for 4 – 6 minutes depending on thickness of the fish.
Then I take the salmon out of the oven and out of the pan; pour out any excess oil; pour in 2/3 – 3/4 cup of port and 2 tsp of raspberry jam into the pan and reduce it until it’s a syrupy consistency. You can also add in dried cranberries or dried cherries at this point. Then turn the heat to low and add 2 TBL of butter to finish the sauce.
Totebag Post: http://thetotebag.wordpress.com/2012/08/15/phone-strategy/
This is from Jerry Traunfeld’s book “The Herbal Kitchen.” I highly recommend it.
1 bunch kale (12 oz) chopped into 1 inch sections
8 oz bacon or pancetta, diced
1 tlb olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 tbl chopped oregano (fresh)
1/2 c. parmesan
8 – 12 oz pasta (orecchiette)
Cook pasta in salted water; reserve 1/4 – 1/2 cup of the water it was cooked in.
While it’s cooking, cook the bacon (with olive oil) in large pan over medium heat. Stir in garlic and red pepper flakes. Add in kale (you might need to add it in bunches and wait until it cooks down a bit before adding more).
Add in ¼ c. of the pasta cooking liquid, toss in the oregano, continue cooking until the kale is no longer tough (5 – 10 minutes). Add the drained pasta to the pan. Then add the parmesan. Toss it all together.
Juggle Post: http://blogs.wsj.com/juggle/2012/06/13/zadie-smith-on-balancing-motherhood-with-a-writers-life/tab/comments/#newest
I’ve tried to recreate the “magic blocks” from Japanese curry mixes in other flavor profiles, stored in frozen form. (The drill is that you cook your meat and veg of choice in liquid just enough to cook it through, then stir in the magic block and it magically is thickened and flavored.) I did a beurre manie, three batches with three different flavorings.
The technique: To make beurre manie, ake approximately equal parts — a little more flour than butter — of softened butter and flour. Mix them thoroughly together, by hand or mixer. The mixture should pull away from the sides of the bowl, so if it sticks, add a little more flour. Then add your flavorings of choice — a spice or dried herb blend such as from Penzey’s or World Spice Merchants or fresh herbs and squeezed garlic, salt and pepper if they weren’t already in the blend you used, your choice. Have a heavy hand with the seasoning — a little bit of this mixture is supposed to flavor a whole pot /pan of food. Divide it into portions about 2/3 the size of a curry block, say about 3 TBSP per portion, wrap each portion in plastic wrap, label and freeze for later.
When you’re ready to use it — same technique as for the curry blocks, but with whatever ingredients suit your seasoning: (1) Heat a little oil in a large pan, (2) put in your meat (cubed chicken thigh / sliced beef / sliced pork / cubed fish) and chopped veg (carrots, potatoes, green beans, zucchini, whatever) to brown a little, (3) add liquid to cover (water, stock, wine, whatever suits your seasoning), (4) after a few minutes, when it starts to look cooked, toss in your seasoning block and stir to slowly dissolve it — it turns gooey before dissolving, and then simmer for a few minutes until it’s thickened. Serve, either over rice or with crusty bread or with your starch of choice.
The flavors I made were Orange Tarragon with French Four Spice, Herbes de la Garrigue with French Four Spice, and Qalaat Duqqa (a Tunisian blend). But the range of possibilities is much wider than that.
Juggle Post: http://blogs.wsj.com/juggle/2012/06/04/keeping-closets-in-order-and-waistlines-in-check/tab/comments/
Grandma Ruth’s Noodle Kugel (A rich, savory meal, sort of like a baked mac-and-cheese.)
Ingredients:
1 big bag of noodles (16 oz)
16 oz sour cream (you can use low-fat)
16 oz cream cheese (you can use low-fat)
3 eggs
1 cup corn flake crumbs (you can pulverize corn flakes in the blender)
Butter
Salt and pepper
Directions:
Juggle Post: http://blogs.wsj.com/juggle/2012/03/02/tracking-down-my-grandparents-cookies/tab/comments/
Tadlikos (a crunchy, not-too-sweet Greek/Jewish cookie)
Ingredients:
3 eggs
1 cup sugar
1 tsp vanilla
½ cup vegetable oil
3.5 cups flour
2 tsp baking powder
1 egg, beaten, to coat cookies before baking
Sesame seeds to top cookies
Directions:
Juggle Post: http://blogs.wsj.com/juggle/2012/03/02/tracking-down-my-grandparents-cookies/tab/comments/
Purple Cabbage Salad
Salad:
16 oz shredded purple cabbage
1/3 cup chopped scallions (my MIL sometimes uses red onion instead)
1/3 cup pine nuts (I usually leave it out because I don’t have it on-hand…MIL repalces with chopped walnuts)
3 carrots, julienned or 1 (8-oz) bag shredded carrots
1-11oz can mandarin oranges, reserving juice
1-2 handfuls dried cranberries (Craisins, TJ’s, anything works)
Dressing:
4T brown sugar
1/2 t ground black pepper
1/4 t salt
4 T red or white wine vinegar
1 T reserved mandarin juice
1/2 cup vegetable oil
1t dried garlic powder
Easiest way to do this recipe is to throw all the dressing ingredients into a gallon zip lock bag. Shake to combine the ingredients. Then, throw in all the salad ingredients. Seal the ziploc bag and shake-shake-shake until the dressing is well-distributed. Stick it in your ‘fridge so the flavors can mix, at least 1 hour (and is fine for many more hours). Easy peasy! Enjoy.
Juggle Post: http://blogs.wsj.com/juggle/2012/03/02/tracking-down-my-grandparents-cookies/tab/comments/
A fave easy hors d’oeurve – purchase frozen puff pastry, prosciutto, honeycup mustard and grated parmesan. Unfold pastry and spread with a layer of mustard. Add a layer of Prosciutto on top of the mustard so the pastry square is covered evenly. Sprinkle with parmesan. Starting on one side, roll the pastry to the middle. Repeat from the other side. Refrigerate (can be refrigerated over night or frozen for quite a while…) When ready to serve, remove from refrigerator and slice into pinwheel shaped pieces. Cook temp and time per directions on pastry package (think it’s 15 or 20 minutes). These are so easy and delicious and can be made ahead. I can’t cook worth a hill of beans and people always exclaim over these and want to know how I made them.
Juggle Post: http://blogs.wsj.com/juggle/2012/02/06/move-over-martha-stewart/tab/comments/
I just made an excellent Greek couscous salad. I found out my family hates couscous, but I liked it! Make 2-3 packets of flavored couscous, per the instructions. Cool. Add chopped olives, tomatoes, bell pepper, cucumber, crumbled feta cheese, and parsley. Add 1/4 to 1/2 cup of vinigrette salad dressing before serving. Mix well. Serve at room temperature.
Juggle Post: http://blogs.wsj.com/juggle/2012/02/06/move-over-martha-stewart/tab/comments/
My Mom’s favorite and great appetizer for older kids to make – cheese/pineapple/cherry on toothpicks.
Juggle Post: http://blogs.wsj.com/juggle/2012/02/06/move-over-martha-stewart/tab/comments/
Grape or cherry tomatoes, and balls of marinated mozzerella. Cut the tomato in half and skewer on a toothpick with the mozzerella in the middle.
Juggle Post: http://blogs.wsj.com/juggle/2012/02/06/move-over-martha-stewart/tab/comments/
Bag of shrimp, jar of cocktail sauce, lemon.
Juggle Post: http://blogs.wsj.com/juggle/2012/02/06/move-over-martha-stewart/tab/comments/
Tortilla Pinwheels
Here is another favorite and super easy appetizer that people gooble up: spread flour tortilla with cream cheese. Sprinkle with chopped olives (get the ones in the can that come already finely chopped). (Be easy on the olives, not too many). If you want, add thinly sliced deli ham to cover the tortilla, or leave the ham off to make it vegetarian. Roll up tightly, wrap in plastic wrap, and let sit overnight. Next day, unwrap and slice into little pinwheels. Serve with salsa for dipping. People literally inhale these any time I take them somewhere.
Juggle Post: http://blogs.wsj.com/juggle/2012/02/06/move-over-martha-stewart/tab/comments/
In my opinion, middle schoolers and up should be able to make their own lunches. Not saying mom or dad can’t do it every once in a while for a treat, but it really should be their responsibility – especially if the are going to be PITAs about it. I do a some combo of the following – apple, clementine, string cheese, yogurt, baby carrots, granola bar, leftovers, almonds, grapes. I also keep a constant box of cherrios in my desk for emergencies. I got DBF and I lunch bags from Home Goods – I forget the brand, but they are insulated, and have a zipper (and look manly enough that hes not ashamed of it) and best part – they are washable!!! Our old ones were always sticky. However – I am dying for a bento box. Also, for those who make soup – if you have access to a microwave at work/school – I make the 17 bean w/ veggies once a month or so, I freeze a ton of it in individual gladwares and take it to work frozen. No leaking because its basically a block!
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
I pack my son’s (11) year old lunch. Most days its something in a thermos – either leftovers, soup that we make in advance and freeze in small portions and lately, rice in a separate container, and indian lentils either home made or the Tastybite (or trader joe) kind that is “boil in the bag”. A new item is also “naked nuggets” that I found at Costco. Basically, a healthier version of nuggest w/o the breading. I tasted them at Costco and he liked them too so we got them. He is very skinny and also has only 15-20 min to eat at lunch (and socialize) so I try to make it easy for him to get the food/nutrition he needs. No drinks except water at lunch or he doesn’t end up eating the lunch. In fact we have the same rule at dinner, milk/water/juice after dinner. Apart from the “main” course, I send a veg – either raw cut up carrots or peppers or cooked peas or other veg. Then usually a fruit. I also send snack. I bake a buch of muffins or health bars and freeze them. Also create small packs of nuts, dried fruits, crackers so its all ready to go. I basically try to set it up so its about 5-10 min of work at night to get everything ready, and then in the morning I or my husband just pack it up.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
So glad to hear I’m not the only one with a picky eater. He ate a cheese sandwich every single day for kindergarten and 1st, then announced he hated cheese sandwiches and never wanted to eat another one again. He has a very bland lunch and not a lot of variety. The King’s Hawaiian bread round loaf has 8g of protein per wedge. That along with some type of cheese gives them a good chunk of their daily requirement of protein. (They need approximately 1/2 their body weight in grams of protein – 70lbs needs roughly 35g protein), We also pack popcorn, cereal in a bag and the organic milks someone mentioned above. We try to take a bigger picture and offset the crummy lunch by requiring a fruit/vegetable component for all other meals/snacks.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
Three years ago (when my youngest was born – yes there must be a correlation) I sought to simplify the lunch process for my school aged boys. Every member of the family got a flexible, insulated lunch bag (zippered) w/ initials sharpied on the inside. Invested in several Nissan Thermos insulated food containers (yes, they were somewhere around $20/each, but now they’ve been used 100s of times so it seems worth it!) Also, bought insulated thermos drink containers (stainless) for each child – they take milk and it stays cold, plus the tot loves taking hers in the car when we are out and about. Oh, and we each have Sigg water bottles. All the containers I mentioned are leak-proof. I pack old (mismatched) stainless steel spoons and forks in our lunch boxes and the kids can pick up a napkin in the school caf. We rarely use plastic anything in our lunches because I am cheap (and secondarily because it’s better to not generate so much waste.)
As for lunch box contents – typically three out of five days the kids take leftovers from dinner (pasta and sauce, stir fry, etc.) and the other two days they usually make sandwiches, which go in little tupperware containers. They pick a fruit from the fridge – a clementine or an apple in the winter or a little container full of berries when they are in season. I sometimes make chocolate milk for their thermoses the night before so I just have to grab it out of the fridge and toss it in the bag. Every once in a while we have a “crazy lunch” day – they get to choose several random items that they really love — a handful of wheat thins, cheese sticks, a yogurt, etc. and make a funny finger-food type of lunch.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
I have a completely picky son (and please don’t give me suggestions of how to make him eat better – we’ve tried them all and we make slow progress), so he does pasta every day. We occasionally mix it up with cereal – The Container Store had these very nifty containers where the bottom half goes in the freezer the night before and that holds the milk, and then the top half gets filled with cereal (Cheerios which really are a little vitamin pill) and there’s a spoon built in. I don’t worry that much about lunch – it’s five meals out of twenty-one, and I feel like I offer a pretty balanced (albeit limited!) diet. And the rule when I was growing up was that my mom would buy what we wanted for lunch, but we made it. If we didn’t make it, we paid for it.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
I second the bento box suggestion. It is compact and because of how you pack it, there is less problem with leaking in general. Because most heavily fried food doesn’t taste very good cold, it is easy to make things more lower in fat. I also really like little mayonnaise containers and sauce bottles for keeping sauces separate (rather than being absorbed or leaking). Yes, a nice bento box can cost money, but I appreciate the removable dividers, the tidy presentation, and the compact size. We each have two so that one can be washed while the other is being packed. If keeping things cold is a priority, I recommend the Gel Cool bento boxes; they have a cold pack built into the lid.
For food: I like plain yogurt with jam and granola, veggie and fruit sticks, donburi (egg or beef), edamame, hummus with pita triangles, leftover noodles with a sprinkle of good Parmesan and pepper, grilled chicken with tzatziki. I almost always have a dinner leftover that can be repurposed for a lunch. I tend to pack the same thing for myself for several days in a row so I will make up a big batch of it on the weekend and then pack it through the week.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
Our kids (ages 9-12) make their own lunches. This has stopped ALL complaints about what’s in their lunch bags! The olders make lunches at night to avoid a morning rush; the youngers make time in the morning. If they don’t make their lunch, they are required to buy hot lunch w/ their own money. Skipping a meal is not an option. This works wonders in getting them to fit making lunches into their “busy” schedules: school lunch is too expensive (relative to meager allowance). They each take the same 4 categories of things: (1) fresh fruit/veggies (fruit cups always on hand if we run out of fresh stuff); (2) baked chips; (3) cookie; (4) main course – either sandwich or leftovers. The youngers also buy milk at school. They all love taking leftovers of anything (they’re bored of sandwiches), so I often make double at dinner (if it’s something that’ll keep in their lunch box all morning) so they can take it the next day. They eat it cold, and they love that. Youngest doesn’t like bread, so takes an extra banana instead of a sandwich. Only one takes a snack – always fresh fruit of her choosing. DH has been buying “whole grain white” bread, which the kids love. If it were up to me, they’d be eating the high-fiber ww brown stuff that the adults eat.
As for my own lunches, I have these things on hand in my office in large quantities: (1) Campbell’s instant soups (zap for 2 min in microwave)(I have 12 behind my credenza as I write this); (2) crackers; (3) energy bars; (4) canned fruit; (5) loaf of bread; (6) peanut butter; (7) Kashi instant oatmeal and (8) green tea. For a change, I sometimes get those Amy Chun’s Asian instant meals. I keep frozen peas and edamame here too, and add those to either the soup or the Amy Chun’s meals if I haave some extra time. On a weekly basis, I bring in a week’s worth of fresh fruit (5 apples, 5 oranges, some carrots and hummous, some grapes). This keeps me from turning to the vending machine for snacks. I find fresh fruit and pb in the afternoon to be a HUGE mental energy booster, while crappy snacks make me feel more tired. DH is much fancier – he cooks his lunch each morning – chicken w/ assorted veggies. He also stocks protein shakes and protein bars in his office, and takes fruit. Don’t get me wrong – we both LOVE dessert and other junk. I just find that it slows me down at work. Would rather have it at home, where I’m not required to think as clearly all the time!
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
I took the same lunch (with just more food) every day from 1st grade to 12th grade. My dad packed my lunch every day (as he put it, he was packing his own, so why not mine). I miss that. Anyway, our daughter eats food that the school provides, so we don’t have to make her food, but our lunches are very utilitarian – sandwiches, carrot sticks, a piece or two of fruit, something salty (pretzels, chips, etc.) and something sweet (piece of chocolate, a cookie). We will switch out the sandwich for leftovers, hummus and pita, or crackers and guacamole. One of my favorite lunches is a fritatta – I make one on Sunday, and then each day bring in a slice for lunch. It keeps well, is filling, can be as nutritious or junky as you like. I usually throw in leftover veggies (broccoli, peppers), some meat (I love bacon but usually end up with chicken), and some spices (garlic, paprika, cayenne). It’s about 10-15 minutes of active prep, 20 minutes in the oven, 20-30 minutes to cool, another 5 minutes of cutting and popping into little gladware containers, and then all you do is grab one each day. We take our lunch in regular plastic bags (like from Target or the grocery store).
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
I have been packing myself a bento (Japanese lunch box) every day for the last year. The nice ones are expensive, but there are many tupperware style types that are suitable for kids. I highly recommend websites like lunchinabox.net and justbento.com for ways of packing nutritous, delicious lunches that can survive without refrigeration until lunchtime.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
Oldest, 14, will take a sandwich/wrap, 2-3 fruits, granola bar, yogurt, a bottled water/tea/lemonade Middle, 12, pretty much the same w/maybe 1 less fruit, although he tends toward pb&(j, honey, fluff) more often than oldest Youngest, 9, sandwich/wrap, 2 fruits (1 is a cut up apple, EVERY DAY at his choice), yogurt Rarely, goldfish crackers or pretzels are added in. Sandwiches are always on whole wheat; I don’t think I’ve had good old sliced white bread since I was a kid. The older 2 buy the pasta bar at school on Fridays for $3.75, but still bring in a fruit and a drink. All boys; they make their own lunches unless we have some leftover chicken that I chop up and make in quesadillas with refrieds and cheese. I make them only to expedite timing in the morning.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
My mom definitely didn’t make my lunch in high school, or even middle school and I dare you to find a high school student who was busier than me (as busy, sure, but busier, there’s just no way). Kids are totally capable of making their own lunches.
I usually cooked dinner, so I’d make extra to take with me. Raviolis taste great even cold, (overcook them a little so they’re still soft after being in the fridge) with some olive oil, capers, and fresh tomato. Basil, tomato, mozzarella salad is delicious and filling. I also used to bring cold, grilled veggie burgers and crumble it on a salad, and slice up mango or pineapple as a snack. String cheese is a great source of protein and not at all messy, and drinkable yogurts are a good breakfast on the go. Hummus and pita tastes great hot or cold, and sandwiches made on bagels instead of bread are more filling for hungry teens. Drizzle some buffalo wing sauce on a turkey wrap sandwich drizzled with for a twist on an old stand by. Send whole grain cereal in a tupperware and have the kids buy some milk for a cheap, easy snack.
Also, even though active kids might need more fat, I’d reccommend choosing healthy fats. Multrigrain bread dipped in olive oil (add some spices and send it in a small tupperware container) is nutritious, filling, and tasty!
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
Kim:
My little ones are only in preschool right now, so the portion sizes are definately different, but some of the things I like to pack are: whole wheat bagel with cream cheese; apple and peanut butter in a small container for dipping; throw in a handful of nuts and dried fruit; fruits like bananas and apples; yogurt (squeezable is nice, but your teenager is perfectly capable of using a spoon!); lefover pancakes with syrup for dip (or made into a PB&J sandwich); pb&j made on a hearty whole-wheat bread (more filling); cereal or other “bar” (I like Fiber-One); whole wheat wrap spread with peanut butter or nutella or jelly or cream cheese or whatever; scramble some eggs and put them in a thermos (my kids don’t mind eating it cold); chunk of cheddar cheese and an apple; make your own lunchables — all it is is crackers, cheese and lunchmeat; sometimes I put in a bowl of ceral with a container of milk. My husband loves leftovers and he doesn’t care if its cold. No microwave at work, but he stills eats cold leftover spaghetti or whatever. Maybe your teenager doesn’t care if its hot either.
R:
Lunch is a combination of some of the following: Horizon string cheese, Bonbel minis, Laughing Cow wedges, small round of goat cheese, wheat crackers, carrot chips/mini carrots, whole or half an apple (Golden Delicious is the current favorite), all kinds of fresh berries, grapes, pretzels, Goldfish crackers, Cheese-its, Yoplait vanilla w/mini m&m’s are also a hit for the time being, popcorn, soup if it’s cold. Previous items have included slices of turkey and cold salmon, unfortunately they have lost their luster and are no longer wanted. I generally don’t buy the tiny packages of Goldfish, etc., I buy the larger box and always have a few days worth of portions in baggies in a snack cabinet.
Bank Mom:
Here is our lunch standard: In a tupperware container combine cheese tortellini, chunks of rotisserie chicken, frozen mixed veggies, chunks of cheddar cheese, pepperoni, and some italian dressing. Sometimes I swap out the tortellini for regular noodles, the chicken for some turkey meatballs, etc. But the frozen veggies keep it quite cool during the day (with an ice pack) and it defrosts to a nice cool summer salad temperature by lunch time.
YH Midwest Mom:
I buy the mini whole-grain bagels. They work well as a snack with low-fat or fat-free cream cheese, or make “healthy” mini pizzas with a little sauce and cheese (or the topping of your choice). We keep lots of fresh fruit around, but lack in the fresh veggie area. So far, I have yet to get my son to expand his food repertoire much beyond the carrot sticks, pb and j, mac and cheese, chicken nugget, fruit, yogurt, etc. menu, but I am optimistic that will change eventually. For more grown-up fair, anything that combines chicken and pesto (which can be bought in a jar) is yummy. Oh, and Costco sells “natural” spinach and cheese ravioli which is good with drizzled olive oil or spaghetti sauce (good for lunch or a quick, light dinner). Lastly, the family enjoys a simple soft chicken taco-those are good, easy leftovers. For that, I buy the “omega-3 added” version of flour tortilla shells.
cobalt:
Not sure if these suggestions would work too well for a teenage guy (who might be prioritizing volume/quantity of food over other aspects), but i like cooking a big pot of food over the weekend and tupperwaring it for lunches.
My recent favorites have been: -Thai Green Curry: get cans of curry paste from the asian grocery store, just add a can of coconut milk, some chopped eggplant, and either tofu or chicken. serve over rice. -Golden Curry: chopped potatoes, carrots, and onions, and chicken. boil w/ golden curry sauce blocks. serve over rice.
Sometimes I buy a roasted rotisserie chicken from the store and eat it throughout the week in various forms, i.e. w/ spinach for salad, add BBQ sauce + bread for sandwich, etc.
Also, i bought an 7 lb ham on sale after Christmas, froze it then, and have been eating it slowly since then. I like buying the 16-type bean mixes (1 lb for $1.99 at Super Target), soak overnight, simmer the next day w/ chunks of ham. Pretty hearty and tasty though does require forethought for soaking the beans. Could work w/ canned beans too.
In college, I used to make huge pots of pasta, add a can of diced tomatos with jalapenos, add lots of garlic powder + salt + pepper, add some feta cheese and eat that for a week. Or, I’d microwave yams and eat one while walking to class. Or, I’d microwave canned green beans + turkey cold cuts in those insulated paper cups (usu. used for coffee, but found in grocery stores), and eat while walking to class.
When really crunched for time, I go into my stockpile of canned chunky soup or lean cuisines (the butternut squash ravioli ones are quite good, and have lots of veggies including sugar snap peas). Though not as economical as cooking in bulk, it’s still usually a lot cheaper than buying food from the cafeteria.
I bring yogurt, granola bars, pretzels, or fruit for snacks. Buying 5 lb boxes of clementines is great for convenient fruit (no washing, no bagging, etc). Baby carrots + hummus are also good. And hard-boiled eggs.
CD:
We use insulated bags and ice packs so I don’t worry about refrigeration. One daughter always has the basic: a mini-bagel then she gets a fruit, a cut up veggie and some sort of snack (wheat thins, veggie snacks, cookies). My other daughter loves salads so she loves a salad with a separate container of dressing so everything stays crisp. She loves yogurt and she also gets some sort of fruit or veggies every day. We always have some snacky things they love for early in the day in class snack like sugar wafers or graham crackers. I actually like making their lunches b/c as hard as they try, institutional food is institutional food. I gave my kids the option to get lunch at school 1-2 times per week if they wanted. The older one tried it a few times, but soon grew sick of it. The younger’s picky and likes to help pack her own lunch. One thing I’ve never done is those kid-centric yogurts and yogurt drinks. They get the same type of yogurt I’d like – the adult brands seem better nutritionally and the vanilla and strawberry are big hits with my kids.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
My 2 elementary school boys mostly take their lunches. My goal is not so much total healthiness, but sending them food that isn’t the constant chicken nugget/pizza diet served up by the school. We make lunches the night before – there really isn’t time in the morning. We send sandwiches with various fillings on whole wheat, or leftovers from dinner in their Thermoses (they have these really cool wide Thermoses with kid designs on them). I also pack raw veggies of all different kinds with dipping sauces. Fortunately, my kids are huge on raw veggies. My older kid usually gets pickles or Greek olives as well, and my younger gets a little bit of whatever cheese is in the house (he loves Brie and blue and feta cheeses – pretty much any cheese).
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
I freeze the go-gurts before I pack them for lunch or snack. The kids seem to like their yogurt popsicles.
Juggle Post: http://blogs.wsj.com/juggle/2009/03/20/juggle-tips-quick-and-healthy-kids-lunches/tab/comments/
Another thing that we love is grilled swordfish with grilled fruit salsa. Emulsify olive oil, sesame oil and soy sauce (rough equal parts of each) with 2T of shopped fresh ginger and the juice of 1 orange and 1t of sea salt. Put into a ziplock bag with the fish and let it marinade at room temp for 30-45 mins. Grill for @ 15-20mins or until done (depends on the thickness of the fish), basting with the marinade. Also grill slices of fresh pineapple and orange. Dice grilled fruit with mango, cantaloupe, kiwi and banana with a 1/4 c orange juice. Spoon over the fish and serve immediately. One of our favorites.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
I thought I would share my favorite one pot, 20 minute pasta recipe (from Cooks Illustrated) today:
1 tablespoon olive oil
1 onion , chopped fine
3 cloves garlic , pressed through garlic press
2 links Italian turkey sausage
1/2 cup sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne pasta (2 1/2 cups), see Note below
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic, sausage, and tomatoes and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes.
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan. Season with salt and pepper to taste.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
Banana boats are probably the best creation to come out of Girl Scouts (at least that’s where I learned them).
Take a banana and let it sit on a counter so it looks like a smile. Slice the skin along the smile in 2 parallel lines from the top to bottom. Don’t cut the slice off, but allow it to be pulled back (don’t cut off the stem like you would if you peeled a banana for eating). Once the slice is pulled back, without removing the banana, slice into 1/2 inch rounds. Then put pieces of chocolate (little Hershey’s bars do the trick), marshmallow and caramel into the opening. You may have to mush the banana a but to make room. Put the skin back so it looks like a whole banana. Cover in foil. Place on the grill (on low) or when the bricks are cooling in a charcoal grill, and flip occasionally. When the banana is soft, remove from grill, open the foil and eat!
Can do baked apples the same – cut the core out but don’t cut through the bottom. Stuff with butter, cinnamon and sugar. Wrap in foil, and cook the same as the banana.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
Ooh, I have a great grilling dish. Marinate 2 inch cubes of halibut in lemon, olive oil, salt and pepper for 10-15min. Meanwhile slice lemons, tomato and bell peppers a similar size to the halibut cubes. Then make into skewers, alternating tomato, fish, lemon slices, and peppers. Grill until fish is done and veggies are crisp with a little char.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
My favorite thing for the grill right now is corn. Remove the husks and strings, rub with olive oil, sprinkle with salt and pepper, and put straight on the grill. Grill for approx 10 minutes, turning frequently. Absolutely delicious, so much better than boiling.
Subsequent comment from ellieandtheboys: On grilling corn, another yummy way to do it is to soak the ears — husk on — in beer before grilling. Can also do 50-50 beer/water if you want.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
DH makes great pizzas on the grill (although I have to seriously bribe him to get him to make the dough). For anyone trying pizzas, some tricks we’ve found for making super thin, crispy crust is to make the dough and then freeze it in the portion size you want. Let it defrost overnight in the fridge and then use. Also, add semolina flour to the dough when you make it (think its 1 part semolina to 2 parts flour). The combination of these two things makes it easy to roll the dough out very thinly. Once its cooked, brush olive oil on the crust…heavenly!
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
I consider my self a pizza expert and a grilling novice – so I went online for tips and they were spot on! This is what we have been doing and the pizza turns out delish – tastes like brick oven.
We use a charcoal grill. I cut the dough in half to make it nice and thin (plus this saves money and calories!). One 1/2 dough pizza is enough for DBF and I and I usually get a leftover piece for lunch.
I got a special pizza pan from crate and barrel for about $12 – basically looks like a round cookie sheet with holes in the bottom and a handle on it. Probably totally unneccessary, but it helps it not stick to the grill and makes it easier to flip.
I grill the dough for a few minutes on side 1 – let it kind of bubble up and get a little browned and then flip it. I then add the toppings while I let side 2 grill. Go a little lighter on the sauce and cheese than you normally would, because otherwise the dough is too thin to support it and it can get soggy.
Also, you must grill your veggie toppings on the side. If you just put them on top of the pizza, they will still be raw when the pizza is done.
The whole process start to finish takes about 10 minutes and it makes nice, crispy, wood-smelling pizza! I will never go back to oven pizza (unless it is 10degrees out and snowing – even then, I would probaby try to grill quickly on the porch.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/29/really-baby-business-cards-for-playdate-networking/tab/comments/
Tortellini Salad
One make ahead dinner that we eat a lot in the summer – tortellini salad. Make it the day before, and all the flavors have soaked together, and it’s ready the second you walk in the door. Buy frozen tortellini, cook according to package instructions. Put in a big bowl and combine with your favorite veggies – any summer veggies will do. Cherry tomatoes, snap peas, carrots, asparagus, torn lettuce. Toss with a vinaigrette salad dressing and some crumbled feta cheese, pop in fridge until the next day. If you need a meat to go with it, a rotisserie chicken or cold sliced ham go perfectly and require no prep. We eat this at least once/week in the summer time. Leftover make a great take-to-work-lunch.
Juggle Post: http://blogs.wsj.com/juggle/2010/05/25/do-you-use-your-backyard-and-whats-on-your-fridge/tab/comments/
Mushroom Lover’s Quick Fix
I have an easy 15 minute recipe for mushroom lovers:
1 loaf of french bread
2 containers sliced mushrooms
3 cloves chopped garlic
sharp white cheddar, thickly sliced
Fry up the garlic and mushrooms in 2 tbs olive oil. Slice the bread in individual portions (about the size of your hand), place a slice of cheddar on each slice of bread, top with sauteed mushrooms. Place on a cookie sheet under the broiler for about 10 minutes until golden. Optional: Top with drizzled olive oil and chopped parsley.
Juggle Post: http://blogs.wsj.com/juggle/2010/05/25/do-you-use-your-backyard-and-whats-on-your-fridge/tab/comments/
Summertime Chuck Roast
Here’s an easy crockpot-based meal for summer — take a chuck roast rubbed all over with your preferred seasoning (I use Penzey’s beef roast seasoning), cook it on low all day, then slice it against the grain and have it with the juices on crusty sourdough bread with thick slices of very ripe tomatoes.
Juggle Post: http://blogs.wsj.com/juggle/2010/05/25/do-you-use-your-backyard-and-whats-on-your-fridge/tab/comments/
My friend did this one for our church cookbook, and it’s superb, and could even pass for company.
Savory Quick and Easy Chicken
6 boneless, skinless chicken breasts
1 can artichoke hearts in water, drained and quartered (I use frozen from Trader Joe’s)
1 can diced tomatoes
1 envelope onion soup mix
1 can pitted black olives (calamata are best), drained
1 small bottle of Italian dressing (I like the balsamic vinaigrette as well and sometimes just finish off whatever I have in the fridge that’s similar)
1 can mushrooms, drained
1 cup white wine (optional)
Grease 9 x 13 pan. Add chicken first, then other ingredients, spreading over evenly. Place in 350 degree F oven for about an hour. Serve over pasta or rice. You can put it together the night before and keep it in the fridge until you’re ready to cook it.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Here’s a great summer salad my step mom makes:
Mesclun greens
Chopped Kiwi
Halved grapes
Red and Golden Raspberries
Caramelized Pecans
Crumbled Goat Cheese
Toss together with homemade vinaigrette. (Oil, sugar, balsamic vinegar, lemon juice and salt)
When my step mom brings it to parties people practically lick the bowl. It’s a beautiful way to get fruit and veggies in one dish.
Slow Cooker Ham and Beans
Take a bag of dried white cannellini beans, pick out any bad ones, and soak them overnight. (You also can use dried appaloosa beans, cranberry beans or red beans). In the morning, drain the beans and put them in the slow cooker with a whole smoked ham hock (cut into a couple pieces if large), one large onion chopped into half-inch dice (or shallots if you have them), six or seven whole cloves of garlic, six or eight fresh sage leaves or four or five dried leaves crumbled, a turn or two of good (not extra virgin) olive oil and some freshly ground pepper. Do not salt before cooking –wait until the beans are done to salt (yes, possibly an old wives’ tale, but go with it on this one). Add at least two quarts water (or substitute a quart of low-salt veggie broth for some of the water), set on medium-high to high (depending upon your cooker), and cook for at least 8 hours (preferably ten).
We know it is done when the meat has fallen off the bone and the beans are tender. If the beans are not quite done when we get home (depends upon the size and age of the beans), we boil them on the stove top for 10-15 minutes to finish them off. There should be a fair amount of liquid — note that the beans will soak up additional liquid when you put them up (because this will last you a couple days unless you have six people eating on it at once) and you may need to thin by the third day.
We whip up cornbread when we get home to accompany bowls of the ham and beans. We do it from scratch in a cast-iron skillet, but have found that doctored Jiffy cornbread mix makes good corn muffins in a pinch or that muffins from the market work if they are not sweetened!
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Add a tablespoon of soy sauce and a little rice wine to the ground pork. Mix it well, and let it sit for a few minutes. In a wok or skillet, stir fry the ginger and minced garlic (and chile if using) Add the ground pork and fry until brown. Add about a half cup of chicken broth and a couple of heaping spoonfuls of hot bean paste. Add the tofu. Simmer for a few minutes – do not stir it a lot because the tofu will disintegrate. Add a slurry of corn starch and mix in to thicken.Finally, add the scallions. This should come out deep red and fiery hot!
Later, ratgirlny added: I forgot to add the step of grinding the Sichuan peppercorns and adding them at the end. That is critical! The peppercorns give the characteristic Sichuan “hot and numbing” taste.
Slow Cooker Refried Beans
Here’s a slow-cooker “refried” bean recipe. I got this one from allrecipes.com – refried beans (and timely for Cinco de Mayo). I’ve changed the salt from the original 5 t. to 2t. Recipe is at http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx. Put them in the crock-pot in the morning, then make some rice when you get home, put out the tortillas, salsa, cheese and sour cream, and dinner is ready.
* 1 onion, peeled and halved
* 3 cups dry pinto beans, rinsed
* 1/2 fresh jalapeno pepper, seeded and chopped
* 2 tablespoons minced garlic
* 2 teaspoons salt
* 1 3/4 teaspoons fresh ground black pepper
* 1/8 teaspoon ground cumin, optional
* 9 cups water
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
here’s my go to meal:
Tofu with Pork
(i normally eat with rice)
1lb or more ground pork
a couple tbsp (eyeballed) oyster sauce
chili sauce (optional)
garlic chopped
2 box of firm tofu
scallion (optional)
season the ground pork with a little salt, sugar, sesame oil (optional) and soy sauce. mix it and put aside. then go boil the rice and cut the tofu into cubes. while the rice is cooking, saute garlic for a minute, add pork and break it up until almost cooked. add oyster sauce and tofu and let it simmer for 10-15 minutes. you can add chili sauce if you like it spicy and add a little water if necessary depending on how you like the consistency. sprinkle scallion if you’d like. done. and rice should be ready by that time.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Thank goodness for the people who put those Cook’s Country recipes on line, since I don’t have my recipe files here. They did a slow cooker bolognese sauce that you can either put together in the morning if you have a half hour, or can start the night before (the stovetop work) and then put in the cooker to finish in the morning:
Slow Cooker Bolognese Sauce
Makes 12 cups, enough sauce for 4 lbs of pasta
Because steam rises from the sauce as it cooks, its best to place the slow cooker on a counter with no cabinetry overhead. If you need more than 7 to 8 hours of cooking time called for in this recipe, in step three set the lid halfway off the cooker rather than removing it, then simmer the sauce for 10 to 11 hours. Freeze leftover sauce in airtight containers for up to 2 weeks.
Ingredients
3 T unsalted butter
1/2 small onion chopped fine
1 small carrot, peeled and chopped fine
1/2 rib celery chopped fine
3 garlic cloves, minced
3 tablespoons tomato paste
3 lbs of meat loaf mix OR 1 1/2 lbs ground chuck AND 1 1/2 lbs ground pork
salt and pepper
3 cups whole milk
3 cups dry white wine
2-28oz cans of whole tomatoes–ground in blender until smooth
1 teaspoon chopped fresh Thyme
Directions
1. Heat butter in dutch oven over medium high heat until foaming. Add onion, carrot, and celery and cook until softened about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add meat 1 t salt and 1/2 t pepper and cook, breaking up meat, until crumbled and lightly browned, about 5minutes.
2 Add milk, bring to a rigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and Thyme, cover and bring to a boil. Transfer mixture to the slow -cooker, cover and set temperature on high and bring to a boil.
3. Once mixture comes to a boil remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper. serve.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Tuscan White Beans
Soak your little white beans overnight, then in the morning drain them and put them in your crockpot with several cloves of garlic, a bunch of sage, a parmesan rind, cubed prosciutto, olive oil, and liquid to cover. You can also add canned chopped tomatoes if you like.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
This is what we are eating tonight :
Speedy Tortellini Soup
The ingredients are:
a couple of hot Italian sausages, decased and separated into little bits
a couple of mild Italian sausages, same treatment
boxed lo-salt chicken broth
a 13 oz bag of 3-cheese tortellini
2 cans of cannelini beans
some shredded kale
garlic
a leek, sliced and rinsed
a couple of carrots, sliced
Parmesan cheese, grated on a Microplane
In a big soup pot, fry the sausage bits, carrot slices, and leek in some olive oil for a couple of minutes. Add the minced garlic, fry for 30 seconds, and then add the chicken broth. You can add white wine too if you like. Add herbs such as basil an thyme. Add the beans and kale. Simmer for 10 minutes. Add the tortellini and boil for another 10 minutes. Add Parmesan. Eat with a nice loaf of crusty bread
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
And for those who’ve run out and bought sriracha, you can use it in the Bar-B-Que P-nut Chicken Marinade, which is for 5 lb cubed boneless chicken thighs:
1 cup shoyu (click here for recipe),
1 cup sugar,
1 tbsp miso,
1 tbsp peanut butter,
6 cloves garlic and 6 slices ginger, minced,
2 tbsp mirin,
1/2 cup green onion,
1/2 teaspoon garlic chili paste or sriracha,
1 tbsp sesame oil,
1 tsp sesame seeds
Marinate chicken at least an hour, then grill on skewers or stir-fry.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Creamy Chicken and Biscuit Bake
Serves 4
Boursin cheese comes in multiple flavors; the Garlic & Fine Herbs variety works best here.
1 rotisserie chicken, skin discarded, meat shredded
2 (5.2-ounce) packages Boursin cheese , crumbled (see note)
1 1/4 cups heavy cream
1 1/4 cups low-sodium chicken broth
Salt and pepper
4 scallions, sliced thin
1 cup frozen peas and carrots, thawed (I use chopped microwave-steamed “baby” carrots instead)
2 cups all-purpose flour
2 teaspoons baking powder
1 cup shredded sharp cheddar cheese
1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 teaspoon salt, 1 teaspoon pepper, scallions, and vegetables in large pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to greased 13- by 9-inch baking dish.
2. Meanwhile, combine flour, baking powder, cheddar, remaining cream, remaining broth, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl. Space heaping tablespoons of batter about 1/2 inch apart over chicken mixture (you will have about 16 small biscuits). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Serve.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Transylvanian Casserole
Start with a layer of smoked meats/sausage — I use sliced kielbasa and kalua pig, but since you can’t buy kalua pig in most places use smoked pork chops or something. Sprinkle the meat with paprika and caraway seeds. Then layer on chopped onion and sauerkraut, and sprinkle that with juniper berries. Then layer globs of sour cream on top of the sauerkraut. Do a second layer of everything in that order, and sprinkle your final top layer of sour cream with some more paprika. Then cover and cook on the crock pot’s low setting till you get home from work in the evening. It’s good with dark rye bread. This is a recipe that is very easy to tinker with. You can use different meats, you can add potatoes, you can add apples, you can pour beer in, to get a little different flavor profile.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
I am a smoothie LOVER. If anyone missed last time:
I have this for breakfast every AM and crave it on weekends when I pig out a little more:
-blueberries
-raspberries
-banana
-mango
-flax seed if I’m feeling fancy
-warm water
-soy milk
Put all of the above ingredients in the cup you want to drink your smoothie in (if I eyeball it, I always make too much). I keep the fruit frozen and add the warm water to soften it up a little bit. This keeps it nice and thick, but actually blends. You can add as little or as much milk as you like (I do drink milk, but use soy because I can keep a few of them in the cabinet before I open them).
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Here’s a great slow cooker recipe for ribs:
1) Cut babyback ribs into serving sizes (2-3 ribs together)
2) Massage ribs with store bought or homemade rub (cayenne pepper, paprika, salt, black pepper, garlic powder, a sprinkle of sugar).
3) Broil or grill ribs until the outside is a bit seared.
4) Put ribs in slow cooker, add a bit of chicken broth and some chopped onions, and some barbeque sauce (We use KC Masterpiece).
5) Cook on low until ribs are falling apart
6) Take out ribs, grill again until they start to carmelize, basting regularly with more barbecue sauce.
7) Eat with lots of napkins, potato salad, and cole slaw.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Quick & Delicious Homemade Alfredo Sauce
(Note: This is NOT low-fat.)
1 brick of Cream Cheese
1 stick of butter (no margarine)
1 cup milk
3/4 – 1 cup of freshly grated parmesan cheese
Bring cream cheese and butter to room temperature. Throw all ingredients into a medium saucepan and melt over medium heat, whisk occasionally. Once everything has melted — the cream cheese takes the longest — whisk vigorously together. I add garlic put through a press or garlic powder, plus pepper, but you really don’t need salt.
We toss this with whole wheat pasta and whatever else we have: chicken sausage, chicken breast cooked up cut up, artichoke hearts from the jar, tomatoes, spinach, etc. Not the most healthy, but a good way to get in a lot of veggies. The sause is flavorful and a little goes a long way.
You can reheat it, although it does separate a little bit upon reheating. Just whisk, whisk, whisk!
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
One of my current weeknight favorites – takes about 20 min and works as a one-dish meal. Btw, I don’t really measure – just use whatever seems right for your family’s tastes. It seems like it takes a lot of chopping, but it comes together pretty quickly after that and I chop fast :-)
Rigatoni w/ Spinach & Mushrooms
Serves 3-4
8 oz rigatoni pasta
1 -2 bunches fresh spinach (I frequently get the pre-washed kind from Costco)
4-6 fresh mushrooms
1-2 fresh tomatoes
2-4 cloves fresh garlic
olive oil and/or butter
1-2 eggs, beaten
grated parmesan cheese (I use fresh grated, not the green can :-) )
About 1 oz/person salt crushed red pepper flakes
Put water on to cook rigatoni per package directions. While pasta is cooking, mince the garlic, slice the mushrooms, chop the spinach and dice the tomatoes. Grate the cheese. Set all aside until rigatoni is done cooking.
Drain pasta in a colander. In the pasta pan over medium heat add some olive oil or butter, whichever you prefer, and quickly saute half the minced garlic. Add the drained pasta back to the pan and mix in with the garlic and olive oil. Now add the eggs and mix until it’s cooked with the pasta, then add the parmesan cheese and some salt and stir until it’s all melted together. Put cover on and keep warm.
In a large skillet, add olive oil and saute the rest of the garlic and the mushrooms along with a pinch of salt. Add the fresh spinach and continue to saute until wilted. Sprinkle with crushed red pepper flakes (a little bit goes a long way here). Finally, add the diced tomatoes to the spinach and cook for just another minute or so – you don’t want the tomatoes to turn to mush.
Dish out pasta and layer spinach on top. Sprinkle with extra parmesan cheese if desired.
It seems like I mention salt a lot but I actually don’t use that much and DH always wants to add more that the table. I’m more worried about over salting than under-salting.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
A great [pie] crust recipe (for 1 crust): 1.5 c flour (king arthur) 0.5 tsp salt 0.75c crisco 2-4 T ice water (depending on humidity)
Sift flour and salt, cut in crisco until pea sized pieces. Add water 1 T at a time until sticks together, put in fridge for 20 minutes or so, roll out (use flour covered wax paper to roll out). Bake at approx 425 for approx 15 minutes. This is good for sweet or savory pies, or for quiche.
If you shop at Trader Joe’s and you want a very convenient and healthful dinner, go to their produce section and pick up: a bag of their cabbage stir fry mix, some cilantro and a bottle of their thai peanut salad dressing (the refrigerated one). Then get a bag of cashew pieces, and if you don’t have leftover chicken at home, grab a bag of their cooked, sliced chicken from the freezer case (that’s not the most frugal thing to do, but some nights convenience trumps all and it is probably still less $$ than take-out). Dump stir-fry mix, and chicken into a big salad bowl. Sprinkle with chopped cilantro and cashews and add dressing. Delish, and fast.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Slow Cooker BBQ Pork Sandwiches
Pork roast, sliced onion, and bbq sauce. Slow cook for 8 hours at least. Then shred and serve on hamburger buns with coleslaw.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Slow Cooker Chicken and Dumplings
Chicken thighs, frozen peas, baby carrots, sliced onion. Cover with water and slow-cook on low for 8 hours at least. When you get home, add some chicken bullion to the water to taste. Drop Bisquick dumplings into the broth about 10 mins before serving (or serve over pasta).
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Slightly more elaborate but we find totally do-able on a weeknight:
Gnocchi with Tomato-Anchovy Cream Sauce
(anchovy taste is subtle, I promise)
Brown some garlic in some olive oil. Add a tin of anchovies and some chopped fresh rosemary. After the anchovies mush up, add a can of tomato sauce and a can of diced tomatoes. Simmer for about 40 mins. At the end, add a little cream if you want and serve over gnocchi with grated parmesan.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
This is something you can keep in a cupboard and cook when you literally have nothing else, but tastes good!
1 can diced tomatoes
1 can pitted black olives
1 head of garlic (or however much you like)
Lawry’s seasoned salt
pepper
pasta of any sort
Boil water for pasta. Slice the garlic and put in frying pan with olive oil. When garlic is done, I like somewhat browned, trow in the can of tomatoes, no need to drain. Rinse the black olives (to get some of the sodium off), slice the black olives and put in the frying pan with garlic and tomatoes. Add Lawry’s and pepper (to your own taste), with a splash of balsamic vinegar.
This is good for two very hungry adults, and like I said, the ingredients can sit in the cupboard for months so you don’t have to worry about being fresh.
This is a recipe my husband saw on a morning show in Chicago a few years ago. They used the oil cured olives, but we switched out the canned ones for simplicity.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
After Providence mentioned her fruit smoothies I got back into making my own:
I mix defrosted fruit, greek yogurt or Kefir, lite silken tofu, and vanilla – it makes for a really thick, creamy smoothie. I know most people hear the word “tofu” and gag a little, but silken tofu just thickens the smoothie; it has no real taste. Also, one serving gives the smoothie 1g of fat, 30 calories and 6g of protein! That’s a lost of protein for very little fat or calories. The other day I was out of tofu and added some peanut butter, to my strawberry/blueberry smoothie. It tasted like PB & J.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Here’s another quick one –
Spinach Pockets
1 tube refrigerated biscuits (I like the buttermilk buscuits – store brand)
1 package frozen chopped spinach
mozzarella cheese
1 jar marinara sauce (or leftover homemade sauce – yummm)
Cook frozen spinach according to package directions, remove from heat and drain VERY well. Let cool. Put biscuits on a baking sheet and cut each biscuit open – almost all the way through, flatten out with your fingers to make a larger surface to stuff them. Divide cooled spinach between the biscuits, top with mozarella cheese, close the biscuits and pinch the edges together. Cook according to biscuit package directions (usually 350F for 20 minutes). Serve with warmed marinara sauce.
My family likes to add different meats/veggies to this one as well – like chopped up italian sausage, slices of deli ham, or extra broccoli.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Here’s a quick go-to meal, we just call it Pasta al-dente:
3-4 Tablespoons Olive Oil
4-5 garlic cloves, chopped
1 lb. cooked thin spaghetti noodles
Cook noodles according to package directions, drain. Meanwhile, heat olive oil in a frying pan. Add chopped garlic and saute until beginning to turn golden. Add in spaghetti noodles, toss and serve. Usually needs some salt. If desired you can add other veggies/meats and saute with the garlic (like broccoli, or cherry tomatoes cut in half and tiny shrimp).
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Rum & Tonic
Fill double old-fashioned, preferably good crystal because I swear it tastes better that way, with ice. Squeeze 2 big lime slices over the ice, drop lime in glass. Pour one shot of Mount Gay rum over ice (do not try any other brand. it will be a waste of lime and tonic). Pour tonic water to fill glass (I prefer diet tonic water, but pick your own quinine poison). Stir. Enjoy. Make another. Fall asleep in setting sun.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Pan-Fried Flounder
4 flounder fillets (I’ve also substituted tilapia in a pinch)
flour
salt & pepper
3 tablespoons butter
1 lemon
Wash flounder in cold water, pat dry. Sprinkle generously with salt and pepper on both sides. Heat 2 tablespoons butter in heavy-bottomed, stainless pan (no non-stick, it won’t brown properly) over medium-high heat. Dredge flounder in flour, shake off excess, and place in melted butter. Cook approximately 3 minutes. Lift gently to check underneath – is it nice and brown? Flip and cook approx 3 minutes on the other side. Remove to plates. Turn the heat off and quickly whisk in remaining tablespoon of butter and juice of one lemon, getting up all the nice brown bits with your whisk. Drizzle sauce over the flounder, serve immediately. So good.
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
It’s only Tuesday and it’s been a tough week. I need a drink:
FLEMING’S POM ROYALE
From Fleming’s Prime Steakhouse & Wine Bar
• 1 cup sugar
• 6 ounces pomegranate juice
• Sparkling wine, chilled
Make a simple syrup by placing the sugar and 1/2 cup water in a saucepan and bringing to a gentle boil. Stir and simmer until the sugar is completely dissolved, about 3 minutes. Remove pan from heat, and allow to cool. (It can be stored in a tight-lidded container and refrigerated for 2 weeks.)
Add 1 ounce pomegranate juice and 5 ounces sparkling wine to each of 6 fluted glasses. Finish with a splash of simple syrup
(Note from Houston: I don’t use the extra sugar syrup because I find the juice to be sweet enough)
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
Goulash
One of my favorite comfort food recipes is goulash- I use a lb of lean hamburger cooked- any leftover vegies like peppers, mushrooms diced half a can of pasta sauce mixed in a frying pan and then you add half a container of noodles cooked- it feeds four- i use the leftovers for lunch with just SO and I eating. It takes about 20 min to prepare and costs about $5-6 dollars to make and is better than hamburger helper!
Juggle Post: http://blogs.wsj.com/juggle/2009/05/05/the-long-awaited-juggle-recipe-swap/tab/comments/
MOLTEN CHOCOLATE CAKES
12 tsp plus 5 T sugar
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup unsalted butter
3 large eggs
3 large egg yolks
1 T flour
Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)
Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center is jiggly if shaken, about 5-10 minutes.
(NOTE – time is highly variable based on the temp of your oven and the size of the dishes!!! Do not overbake!!!)
Juggle Post: http://blogs.wsj.com/juggle/2011/12/09/the-countdown-to-holiday-house-guests/tab/comments
CRAB CAKES WITH MUSTARD SAUCE
(from the Castine Inn cookbook, circa 1989 or so)
1 cup onion, finely chopped
2 tbls vegetable oil
1/3 cup parsley, minced
5 large eggs, beaten lightly
2 tbls finely ground toasted hazelnuts
3 tbls milk
2 cups cracker meal, bread crumbs or panko, crushed
2 lb lump crab meat
for the sauce:
2/3 cup dry vermouth
3 tbls red wine vinegar
2 shallots, minced
3 black peppercorns
1 ½ cups fish stock or clam juice
2 cups heavy cream
White pepper to taste
1/3 cup Dijon mustard
2/3 cup sour cream
½ stick unsalted butter, melted
In a small skillet cook the onion in the oil over moderately low heat, stirring occasionally, until it just turns golden. In a large bowl combine the onion, parsley, eggs, hazelnuts and milk and stir in 1 cup of the cracker meal and the crabmeat.
Make the mustard sauce: In a saucepan combine the vermouth, vinegar, shallots and peppercorns. Bring the mixture to a boil and boil until liquid is almost evaporated. Add the stock and boil until reduced by half. Add the cream and boil until reduced by one third, and add white pepper and salt to taste. Remove pan from the heat and whisk in the mustard and sour cream. Strain the sauce through a fine sieve into a bowl and keep it warm, covered.
Form the crab mixture into cakes, using 1/3 cup for each cake, and transfer them as they are formed to a shallow bowl holding the reserved cup of cracker meal. Coat the cakes well and transfer to a baking sheet. Bake them in the middle of a preheated 450F oven for 8 minutes. Brush the tops of the crab cakes with the melted butter and broil the crab cakes under a preheated broiler, about 4 inches from the heat, for 2-3 minutes, or until they are just golden.
Serve the crab cakes with the mustard sauce.
NOTE – this recipe makes way too much sauce IMO. You can cut the sauce recipe down or use it later for something else. Also, I don’t brush with the melted butter, I drizzle it over the tops.
Juggle Post: http://blogs.wsj.com/juggle/2011/12/09/the-countdown-to-holiday-house-guests/tab/comments
Homemade Ricotta Cheese
5 cups of full fat milk (I used long life UHT 3.5),
2 cups of buttermilk,
1/2 c of cream
a BIG tablespoon full of plain Greek yogurt
put all together in a stainless steel pan and bring it all up to a boil. (pretty much stirring constantly so it won’t scorch.)
When it finally comes up to the boil, let it bubble away gently for about 2 minutes -it goes from being thick and gravy-like to curdling with the curds falling to the bottom of the pan. (keep gently stirring!)
line a colander with a clean damp linen kitchen towel, and then poured half of the contents of the pan into the colander. The liquid runs out of the bottom and the curds solidified in the middle, then add the rest of the pan of curds and whey to the colander and gently bring the edges of the towel together to carefully twist the liquid out from the curds.
That’s it. I ended up with around 2 cups of lovely rich soft ricotta cheese.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Portuguese Bean Soup
I’m going to give you the recipe for the one they do at Punahou Carnival, which isn’t exactly the way I do since I don’t use ham hocks or macaroni, but is well loved.
Boil 1 lb ham hocks in water to cover till tender. Take out the hocks and remove meat from bones. Bring the ham stock to a boil and add the cut meat back in along with 3 cans kidney beans, 2 cubed potatoes, 3 diced carrots, 1 chopped onion, 1 cup chopped celery, 16 oz canned crushed tomatoes, 16 oz canned tomato sauce, 1 lb diced portuguese sausage (linguica; if you can’t find this use kielbasa and it won’t be the same but will work), 1 cup uncooked macaroni, 1 tsp granulated garlic, 1 tbsp sugar, salt and pepper. Simmer for an hour, adding water if needed. Then add 1 head of cabbage, chopped up in big chunks, and it’s done when the cabbage is tender.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Shoyu pork: The sauce is 1/2 cup awamori or mirin, 1 cup sugar, 1 cup shoyu (aka soy sauce), garlic and ginger (smashed). Simmer the pork butt in water for 45 minutes, drain (reserve the water in case you need it later) and slice, then put meat back in pot with the sauce ingredients and some of the reserved water if needed to cover it with liquid. Simmer for an hour on low heat till it’s tender.
Shoyu chicken 1: Mix 1 cup shoyu, 1 cup water, a splash of mirin, 1/2 cup brown sugar in a big saucepan. Take a fryer and fry the whole thing in a couple of tbsp oiil with a couple of garlic cloves and a piece of ginger in a frying pan till the chicken is slightly browned, then put the chicken, garlic and ginger in the saucepan, cover, and cook at a simmmer until tender (turning it now and then).
Shoyu chicken 2: In a large saucepan, bring to a boil 1 cup raw or brown sugar, 1 cup pineapple juice, 1 cup shoyu, grated ginger and grated garlic. Add about 5 pounds of chicken parts, return to a boil, then turn down heat and simmer for about 25 minutes or until tender. You can thicken it with a corn starch-water slurry if you want. Sprinkling over chopped green onion when served is nice.
Shoyu hot dog: fry the hot dogs, take them out and put in mirin, water, shoyu (less than the amount of water), and a little sugar, and then when the sugar is dissolved return the hot dogs to the pan and cook till the sauce glazes the hot dogs.
Houston asked: I’ve put your shoyu hot dogs on my “to try” list. How much mirin/water/shoyu do you recommend using?
Honolulu replied: It depends on your pan size. You want no more than half an inch or so of liquid, which will quickly (1-2 minutes) cook down to more of a glaze. So for a small, 8 or 9 inch pan, maybe about a half cup of water, a quarter cup of mirin, a quarter cup of shoyu, about a TBSP of sugar. This is, of course, the sort of recipe where you don’t tend to measure as you cook, so I’m picturing it in my minds’ eye to estimate the amounts!
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Pre-heat oven to 400 degrees
4T unsalted butter
1 medium Delicious apple cored and cut into 1/2″ thick slices
1/2t cinnamon
1T sugar
2 eggs, beaten
1/2 c milk
1/2 c flour
1/2t salt
Butter a 10″ ovenproof non-stick frying pan (wrap foil around the handle if it is plastic to keep it from melting in the oven) In another frying pan, melt 2T of the butter and add apple slices, cinnamon and sugar; saute, stirring occasionally until apple slices begin to soften and brown, about 7 mins In a bowl, beat eggs and milk until blended. Sift flour and salt into egg mixture and beat until just blended. Melt remaining 2T of butter, add to egg-flour mixture, and beat until smooth. Pour batter into prepared skillet and arrange apple slices evenly on top. Bake until pancake is browned and puffed up, about 25-30 mins. Serve immediately dusted with confectioner’s sugar and a squeeze of lemon or with maple syrup. Serves 4.
Enjoy!
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
This is from Cooking Light for banana oatmeal pancakes. They taste really good and come together fast:
1 1/2 cups flour 1/3 cup wheat germ 1/3 cup quick cooking oats 1T baking powder 1/2 t cinnamon 1/8 t salt 2 eggs, lightly beaten 1 1/2 cups milk 1 ripe banana, peeled and mashed 3T maple syrup 1T vegetable oil
Stir dry ingredients in a small bowl. Whisk wet ingredients thoroughly in a big bowl. Pour dry mixture into wet mixture and stir until combined. Make pancakes on a griddle or in a lightly oiled non-stick skillet. Makes 4 servings. Great to make with kids who can pour the ingredients into the bowls and mix them.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
In a 9×13 baking pan, put some basic stuffing in the bottom (I tear up some sandwich bread and mix it with canned chicken stock, an egg, some herbs, and some browned onion, but others might prefer the bagged pre-seasoned stuff), spread some cranberry sauce over it if you like, put the turkey hindquarter over it all skin-side-up (rub the skin with butter, brown sugar, salt, and poultry seasoning if you like), and roast till the turkey’s cooked. It’s a much smaller, faster meal than a full-on turkey dinner but scratches the same itch.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
I cook like an old grandmother and never use recipes, except for cake.
Three Meals from a Turkey
Roast a turkey and serve for a weekend meal. Then strip the carcass (leave a little meat on), and make turkey tetrazzini (hard cooked spaghetti, cream sauce, sauteed mushrooms, meat, with parmesan cheese on top and baked a bit in the oven). Simmer the carcass for a couple of hours with a carrot or two, onion studded with cloves, herb bouquet or parsley and thyme, salt and pepper to taste. Skim the scum off the top, and use like chicken stock. We used to make avoglemono soup out of it – heat up the stock with some rice until the rice cooks – right before serving beat a few egg yolks or whole eggs with lemon juice, add some hot soup and blend it, and then put the egg mixture back in the pot and serve immediately (turn off the flame under the pot). With a salad and bread was a full meal for my family.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
I cook like an old grandmother and never use recipes, except for cake.
Beef Stew
Brown the beef (need to buy stew beef for this one). Shake the beef with flour, salt and pepper in the pan. Add Broth, canned tomatoes, some herbs de provence, quartered onions, a little red wine. Add the carrots and potatoes an hour in. Cook on the stove or in the oven till the meat almost falls apart. Reheats well. Serve in big bowls like pasta bowls or asian noodle bowls. If you feel exotic use lots of Hungarian paprika, lots of garlic and skip the herbs de provence and potatoes and serve with fat noodles.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Very easy cake which is really a cross between a tart and a cake
Peach Blueberry Cake
(can be made with all different fruit combinations like apple strawberry, pear plum, etc.)
For Pastry – 1 1/2 cups all purpose flour 1/2 cup sugar 1 tsp baking powder 1/4 teaspoon salt 1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch cubes 1 large egg 1 teaspoon vanilla
For filling – 1/2 cup sugar (use less if fruit is very sweet) 2 tablespoons all purpose flour 1 tbsp tapioca flour (you can find this in the Asian market or grind up tapoica) 2 lb firm-ripe large peaches (about 4) halved lengthwise, pitted and each half cut lengthwise into fourths 1 cup blueberries 1 tablespoon fresh lemon juice
9 – 9 1/2 inch springform pan
Make pastry: – Pulse together flour, sugar, baking powder, and salt in food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball
– press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. chill pastry in pan until firm, about 10 minutes
Make filling while pastry chills –
– Put oven rack in middle position and preheat oven to 375 degrees
– Mix sugar with flour and tapioca, add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, LOOSELY COVERING WITH FOIL (VERY IMPORTANT) until filling is bubbling in center and crust is golden, about 1 3/4 hours
Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.
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Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Meal-in-One-Meatloaf
(a twist on a down home meal)
1 1/2 lb lean ground beef
1 c. saltine cracker crumbs
1 med. onion, peeled and diced (opt.)
1 can tomato soup
1 egg
1/2 tsp salt
1/2 tsp pepper (or more!)
6 med. potatoes, peeled and cut (use your food processor) into 1/8 in slices
1 can (or frozen and precooked) corn, drained
1. heat oven to 375
2. In a large bowl, combine beef, crumbs, 1/2 of the onion, 2/3 c. of soup, egg and half of salt and pepper.
3. Lightly grease a 9X9 in baking dish (somehow mine spilled over to 2 dishes). Layer the potatoes and remaining onion, salt and pepper in 2 layers. Spoon the corn over the potatoes.
4. Evenly spread the meat loaf mixture over the corn. Top with remaining tomato soup.
5. Cover with foil and bake at 375 degrees for 1 hr.
Serve with salad and voila.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Pumpkin pancakes – don’t laugh…these are terrific. Make a triple batch with one small can of pumpkin and freeze the leftovers in small packets. You can also freeze the leftover pumpkin; stir it well after you thaw it.
2 eggs
1 c. milk
1/2 c. cooked pumpkin
1 3/4 c. Bisquick
1 T sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
Mix it all together. Let it rest for about 10 minutes. Drop onto the griddle by 1/4 cups. Use an electric griddle if you have one to save time.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
My favorite crock pot recipe is:
2 or 3 skinless chicken breasts chili powder or a packet of taco meat seasoning 2 jars of picante (as healthy or salty as you choose)
Slap the chicken in the crock pot, sprinkle with chili powder or taco meat seasoning and dump the two jars of picante over the chicken, turn on for all day. When you get home, you either have a main course or filling for burritos or tacos. The picante makes the chicken very tender. I like to fix some rice and then add to it some of the sauce that has cooked all day and presto, Spanish rice!
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
This may be a no-brainer already for those with kids, but this is a cheap/sort of healthy/easy/kid friendly dessert from my childhood that I resurrected the other night for DBF and he loved it:
1. Core an apple 2. Stuff the hole with cinnamon, brown sugar, butter and raisins 3. Put in baking dish with approx 1 inch of water 4. Bake at approx 450 until apples are soft (but not mush) 5. Top with ice cream (must be Hagan Daiz Vanilla Bean)
Delish!
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Oh, someone mentioned Penzey’s! Their spice blends can be a great convenience. (You can order online; just google Penzey’s.) Pre-kids I disdained spice blends but now I am the queen of spice blends. We use the Beef Roast seasoning all over chuck roast in the crock pot (serve with sliced juicy tomatoes and sourdough bread), the Chicago Steak in burgers or on steaks, taco seasoning for tacos (or taco soup), the various baking mixes in oatmeal (steel-cut oats in the rice cooker on porridge setting, or Coach’s Oats in the microwave), Sunny Paris blend for scrambled eggs and as a seasoning base for carrot soup (dump “baby” carrots in a pot, cover with canned chicken broth and seasoning, cook, stir in cream or milk and puree with immersion blender). I’m not even remembering half the ways we use those. The blends from World Spice Merchants http://www.worldspice.com/home/home.shtml are really nice too.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Martha Stwart’s buttermilk pancake recipe rocks:
Makes nine 6-inch pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
Make the usual way just be sure not to over mix the batter. Feel free to add chocolate chips, bananas, berries, or some combination thereof.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
I once made Patti Labelle’s Mac and Cheese for a party to rave reviews: http://www.recipezaar.com/Patti-Labelles-Macaroni-and-Cheese-17186 It is outrageously good, though I think every guest went home and had some sort of coronary incident – it is that rich. If I were to eat it all the time, I would literally die (but I’d die happy!).
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Little Lasagne
(my DD is an extremly fussy eather and loves this, it’s not low cal though :)
Pre-heat the oven to 375 degrees Brown one pound of ground beef (I use the 96/4 lean ground beef) Drain off all the fat and add one jar of your favorite jarred Spag sauce and simmer Line a 8×12 casserole dish with lasagne noodles (I use the ones you don’t pre-boil) and cover the first layer of noodles with low fat cottage cheese (I use a local supermarket brand) continue to layer the noodles and cover with the sauce and grated muenster cheese, when you get to the top layer cover in the grated muenster and add grated parmesean. Bake for 35-40 minutes or until golden brown on the top. It’s a little messy, but if your family is like mine and doesn’t care what the food looks like as long as it’s hot and there’s plenty of it this recipe should work for you.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Easy dessert: Cheater Cobbler
Take a baking dish, dump in mixed frozen unsweetened berries, sprinkle with sugar and whatever booze you prefer (e.g. brandy, orange or almond liqueur, rum), and mostly cover the top with small scoops of commercially made chocolate chip cookie dough. Bake about 35 minutes or until it looks done (liquid mostly cooked off, cookie topping well browned).
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
We’ve made the macaroni and cheese from the American Girl Kit’s Cooking Studio several times in the last month, which features my daughter’s “Famous Cheesy Cheese Sauce.” You boil your macaroni, and make the cheese sauce by starting with equal portions of butter and flour (8 Tbsp each as I recall), melt the butter in a saucepan then stir in the flour and cook for a minute or so, then slowly stir in warmed milk (about 3 cups as I recall), cook for about 5 minutes till it starts to thicken, then stir in 2 or 3 cups of grated cheddar and take off the heat. When your macaroni is boiled and your cheese sauce is ready, take a buttered casserole dish and put half the macaroni in the bottom, pour over half the cheese sauce, sprinkle with some more grated cheese, then repeat with the rest of the macaroni, cheese sauce, and more grated cheese. Top it with either panko or fresh-made bread crumbs that you’ve tossed with melted butter, and bake for about 25 min at, I think, 375. It’s actually quite fast if made by an unassisted grown-up, and doesn’t even take that long with lots of enthusiastic child assistance.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
I agree that [cocktails] are crucial to the juggle.
Here’s one that is only two ingredients, shaken with ice, but tastes much more complex: 1/2 cognac, 1/2 X-Rated Fusion liqueur, shaken with ice. The X-Rated Fusion liqueur is one of those new liqueurs made to be a mixer, i.e. basically various fruit juices preserved by alcohol and not something you’d want to drink straight, but very good and well-balanced when mixed. I think blood orange and mango are major ingredients. This is the one we turn to when we’re having our home version of drinks and pupus (haul out the deep fryer and do mozzerella sticks and battered zucchini spears and fries tossed with buttermilk ranch dressing mix and chix nuggets for the kids, and/or bake up some of those Costco puff pastry numbers).
Other regulars that aren’t so obvious as a G&T include a nameless mix of bourbon, a splash of ameretto, and fresh-squeezed oj;
kir royale (champagne with a splash of cassis),
rye manhattan with lots of bitters (1 part rye, 1 to 1 1/2 parts red vermouth, about 12 shakes of bitters, shaken or stirred according to preference),
and the inimitable captain’s blood (muddle lime quarters and add about 1/2 oz falernum, which is worth hunting out if you like rum drinks, 1 1/2 oz dark rum, and bitters, and stir with ice. Some would say shake it, but I like the simple version.
for a basic mojito, muddle fresh spearmint leaves and lime quarters and some sugar in the bottom of your glass, add a shot of white rum and ice and stir well, then fill with seltzer.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Regarding freezing meals, a quick trick the husband uses is to buy ground beef in bulk (like 3-5 lbs), then mix it with onion, worcheshire (sp?) sauce and s&p, then form a bunch of 1/4 burgers. Pack them four to a gallon freezer bag – they stack easily in the freezer and don’t take up much room. Pull them out of the freezer the night before you want to cook them, they’ll be defrosted and ready to pop on the grill. We’ve also used bleu cheese as a son suggested, or gorgonzola (yuuuuummmm). . I have also found that you can freeze nearly every cookie dough out there. Roll it into logs and slice, or roll it into balls, your choice. Doesn’t affect the final product as far as I can tell. Despite what the experts claim, sliced american cheese can also be frozen. We buy the bulk packages, break them into usable stacks and wrap tightly in two layers of plastic. You’d never know they had been frozen. . We buy Alvarado Street bread because it’s the only sprouted bread we can seem to find here, and we freeze that also, with no ill effects. To the bread, that is.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Simple recipe that my little monkeys will actually eat:
Take thin boneless chicken breast cutlets, top with a generous tablesoon or two of Goya sofrito, and add some extra chopped fresh cilantro if you are of the school of thought that even a cilantro sauce can be improved with a little fresh cilantro. If you don’t have any handy, don’t sweat it. Fold each breast piece in a little tinfoil pocket, place on a baking sheet and bake for 15-20 minutes at 350. We serve it with spanish rice.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
We do the Italian sausage with pasta thing too, but our version is a little different. First, I use hot Italian sausage. I also roast some peppers (I don’t like the ones from the jar – they always taste a little sour or something). I cook the sausage, then add some diced eggplant. Then I add minced garlic and roasted peppers. This is served over linguine with freshly grated Parmesan cheese.
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
Mini Meatloaves
350F oven
1.5 lbs ground beef
1 egg
1/2 cup bread crumbs (you can make your own! I use Italian)
1 tsp salt
1 tsp pepper
1/2 cup ketchup (or tomato sauce – also something you can make yourself)
mozzarella cheese
Mix everything but the cheese together. Using a 12 cup muffin tin, place a hearty-sized ball in each (you can thin out larger ones to fill all 12 cups). Flatten out so the meat fills the cup. Place a baking sheet under to catch spillage. Bake for 30 minutes or until center cup reads 160F (outside cups cook faster). Take out and sprinkle cheese on top, bake for 1-2 minutes more or cheese is melted. Once done, let loaves sit for 2-3 min to set. To remove, I use two spoons like little spatulas and pick the loaves up. I serve immediately with warm sauce for dipping. I can eat 2 of the little loaves, so this probably serves 6 adults.
I’ve served with mashed potatoes and whatever fresh veggie I have (or frozen too… it’s still hard to get get fresh veggies in N. England!).
Juggle Post: http://blogs.wsj.com/juggle/2009/04/09/q-a-dr-laura-on-stay-at-home-moms/tab/comments/
The Juggle Cookbook 