Tag Archives: Delicious

Insta…Yes!

Ok fine, George was at work for 24 hours and I will admit I was going to have Kraft Mac-n-Cheese for dinner with frozen veggies of Sweetpea’s choice.  This was after one of those stereotypical evenings that are supposed to break you down.  I dumped Elle’s milk for the next day on the counter, dropped two eggs out of the fridge (I wasn’t even using eggs…how did that even happen?)…and now Elle’s screaming (shrieking?) for more food was starting to really get to me.   So it was crisis mode.  I needed meat now.   Just because I have an instapot pressure cooker does not mean that I have seventeen hours to chop, grind, prep for the perfect dinner.  I need dinner NOW!!!!!!

zoey_wanting-to-be-part-of-it-all_santa_tms_dec-2016
Someone is DETERMINED

Chicken NOW by me

Two large chicken breasts

1/2 – 3/4 cup barbecue sauce (you can make your own if you’d like!)

20 oz can of chopped pineapples with juice (do fresh if you can…I couldn’t today!)

  1. Place chicken in the pot
  2. Pour in BBQ sauce
  3. Dump pineapples, pineapple juice in and stir
  4. Press the poultry function (it will say 15 minutes but it takes another 15 minutes to pressurize up…so it’s not completely instant but while it was cooking bananas, rice, green beans were eaten)
  5. De-pressurize naturally or vent (be careful!)…I vented
  6. Check internal temp of the chicken (yup I threw in frozen chicken this time and it was perfect temperature wise)
  7. If you have a minute more, you can make a sauce out of the pineapple/BBQ sauce mixture that cooked under pressure.
    1. Either use the Instapot saute function(with the lid off) or place about 1 cup of the liquid in a stovetop pot.  Separately, stir 1-2 Tablespoons of cornstarch in a small cup with another 1/4 cup of the liquid to dissolve the cornstarch. Pour the cornstarch mixture in with the 1 cup you put in the pot (or left in the Instapot) and stir on medium heat.  Cook until you have the right consistency.  (Add more cornstarch if you want a thicker sauce or add more liquid to thin it).  These days I have been serving dinner with rice and veggies as well.

Oh and yes Elle inhaled it.

Paleo Spaghetti (PINTEREST FAIL)

When you get home with basil, tempeh, spaghetti squash and realize the basil was supposed to be spinach…you know you’re probably going to have an interesting dinner.  It just so happened that in my failure to READ the recipe…I made the dish slightly amazing if I might say. I just tried to burn it first.

This is what I was hoping to make:

http://www.wholefoodsmarket.com/recipe/italian-style-spaghetti-squash-tempeh
http://www.wholefoodsmarket.com/recipe/italian-style-spaghetti-squash-tempeh

This is what it ended up like….

Pinterest Fail...But It was DELICIOUS (I promise!)
Pinterest Fail…But It was DELICIOUS (I promise!)

I didn’t have Mirin (so I used honey) and I didn’t have tamari (so I used soy sauce).  I forgot the garlic but I had basil!

// Italian-Style Spaghetti Squash with Tempeh | Whole Foods Market

// // // // // // // // //

  • 12 ounces tempeh, cut into small cubes
  • 2 tablespoons reduced-sodium tamari soy sauce
  • 1/4 cup mirin honey
  • 2 cloves garlic, finely chopped nope
  • 1 (2.5-pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon canola oil
  • 1 (25-ounce) jar pasta sauce
  • 2 cups small broccoli florets (1 bag of frozen broccoli cooked)
  • 1 cup packed baby spinach a handful of fresh basil

Preheat oven to 375°F.
In a medium bowl, gently toss together tempeh, tamari soy sauce, mirin honey and garlic; set aside to let marinate for 30 minutes.

As I let the spaghetti squash cook, I put the tempeh in this container and turned it every so often for 30 minutes
As I let the spaghetti squash cook, I put the tempeh in this container and turned it every so often for 30 minutes

Meanwhile, arrange squash halves, cut sides down (I would do that if I had a larger baking dish), in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.

I don't recommend living life with 3 pots.  Go go moving!
I don’t recommend living life with 3 pots. Go go moving!

Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm.

Don't burn it! ... I was close
Don’t burn it! … I was close

Meanwhile, heat pasta sauce in a medium pot over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. Stir in spinach and remove pot from the heat.

Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.

It was DELICIOUS!  Thanks Whole Foods.  I think the basil did add a lot of flavor.  I would make it with basil and forgo the spinach.

Only If You Have Time

On one of those amazing weekdays where I got home early, I decided to make “Swiss Enchiladas.” The actual recipe is extremely simple and had I thawed the meat entirely the night prior, or not dumped the entire half gallon of milk on the floor (my fault…not Sweetpea’s…thankfully I had over ordered milk this last round)…etc etc…it might have taken maybe an hour to make. For me this past time…it was more like 2 hours (2.5 hrs?). That being said I definitely did not take a picture :).

Just a picture of Sweetpea helping!  I'm a huge fan of getting her involved!
Just a picture of Sweetpea helping! I’m a huge fan of getting her involved!

This one is one of my go to recipes. If you like a little kick to it use Rotel, if you don’t want a peppery kick don’t add green chili’s and use plain old chopped tomatoes. When I make it ‘more bland’ I add in pepper to the milk mixture. Anyway, I really like this one.

http://www.myrecipes.com/recipe/swiss-enchiladas

1 1/2 cups chopped onion (I don’t always include this one)
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced (I don’t always include this one either)
2 (4.5-ounce) cans diced green chilies, undrained (I use one can with one can of Rotel)
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided (I cheat and use pre sliced swiss and just cut up strips)

With my modifications it boils down to:
0. Preheat the oven to 350
1. Chop up chicken and cook until done
2. Add in 1 4.5 oz can of green chilies and 1 14.5 oz can of original Rotel (cook for about 7 minutes)
3. Put in separate bowl
4. Pour 2 c milk in a pan with 2 T of flour (mix the flour with about 1/4 c of this milk so it’s not clumpy). Cook together until it thickens (about 5 minutes).
5. Arrange in your chicken mixture in the burritos in 9×9 glass pan or 9×13 pan (I add in cheese to each enchilada).
6. Pour milk mixture over everything and put four slices of swiss cheese on top
7. Cook for 25 minutes at 350’F

Pumpkin Pancakes and Chicken Carnitas

While I was making pumpkin pancakes this morning (BECAUSE IT’S AUTUMN!!!!!), I thought I’d throw together a slow cooker recipe.

They were delicious...
They were delicious…

Yes, I love cooking with my daughter. She and I threw (literally) together our pumpkin pancakes this morning. I love that she wants to “help”. Anytime I’m in the kitchen, she’s asking to “heeaaallllllllllllpppp?” I love learning play!! I try to say yes! Get right in and up here. Cleaning up can easily happen and I can always make the recipe again if it all ends on the floor. http://allrecipes.com/Recipe/Pumpkin-Pancakes/ (I did add about an extra 1/2-3/4 c milk to thin them down…as George said…not a fan of pancake bricks…I’ll take the pancake version).

Anyhow, while the pancakes were cooking (on very very low) we put together the spices and juices in the slow cooker while we defrosted the chicken in the microwave (on the defrost function). 8 minutes later I put the chicken in the slow cooker and turned it on for 6.5 hours.

Helping!
Helping!

Recipe compliments of Closet Cooking: http://www.closetcooking.com/2014/04/slow-cooker-chicken-carnitas-tacos.html

1 1/2 pounds boneless and skinless chicken breasts or thighs
3/4 cup orange juice
1/4 cup lime juice
4 t prechopped garlic
1 tablespoon chili powder I used cayenne (I’m apparently out of chili powder)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

The recipe went on to say broil it and crisp it up but if you don’t have time…don’t!

Frittata: Who Knew (IT WAS SO EASY!)

My latest find has been: grab and go breakfasts. When I read the Food Network’s article on “Fun & Fast Frittata Combos” I thought I’d give it a shot. A frittata, I found, boils down to: veggie, protein, cheese, egg. Pretty much in that order.

The Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-and-zucchini-frittata-recipe.html
The Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/potato-and-zucchini-frittata-recipe.html

Since I can’t find the specific recipe online, this is what I did:
0. Prep eggs. Stir 8 eggs in a bowl with about 1/3 c milk. Set aside.
1. Choose a veggie (I chose a bag of spinach…the ENTIRE thing). Saute in oven friendly pot (I used our cast iron pot). Set aside in a bowl.
2. Cook protein. (I chose mild Italian sausage). Cook until done. Turn off the heat.
3. Evenly distribute protein and veggie in pot. Add cheese (I chose Feta).
4. Pour eggs over protein, veggie and cheese.
5. Cook over medium heat for 5-6 minutes (or until the eggs are partially set…essentially so that only the top 1/4″ of the egg mixture is the only thing moving when you gently move the pot)
– During this time, turn on your broiler to high.
6. Broil for 5″ from heat for 2-3 minutes or until browned and almost set.

I made this for George when I went on work travel. He had breakfast for the week!

Other combinations:
1. Feta, green onions, asparagus
2. 3 plum tomatoes (seeded and sliced thinly), 1/2 c fresh basil, 2 ounces crumbled goat cheese
3. Kale, 4 oz turkey italian sausage, 1/2 c chopped red pepper, 1 ounce feta cheese
4. Spinach, 2 cloves minced garlic, cooked bacon (or proscuitto) 1/4 c carmelized onions, 1 T chives, 2 ounces shredded Gruyere cheese

It’s a Man’s Job…Or Not

I will be the first to admit, the grill has been the most intimidating thing in our postage sized backyard (think small and divide by 42). So when George was working his typical late day, I marched out to the grill determined to make dinner (or burn/blow something up). We’ve only had the grill for three years and I’ve never used it. Somehow that became George’s domain and not something I do. Whatever, roles happen in marriage so when he had asked me why I don’t try…I kept thinking…Yeah. Why don’t I? So…

Sockeye Salmon

Perhaps, I should step back for a second. Fish: I have traditionally failed at cooking fish (from a salt lick — it said add salt!!, to overly fishy nastiness)…Salmon has been categorized in my brain as…hmmm…FISH. So therefore, again, out of the picture (insert George talking about Omega-3s and how healthy they are…Omega 3 article). So fine. I will make take a detour.

Farm Raised or Wild Caught.
1. Which Salmon Should I Buy
– I chose Sockeye Wild Caught…it’s classified as fishy but with a cedar plank from Whole Foods (or Amazon.com)…it’s positively DELICIOUS (I promise). So if you purchase farm raised, I’d REALLY recommend the plank…it absolves all sorts of (fishy tasting) sins. I tend to think the wild caught, though more pricey, tastes better. (https://www.youtube.com/watch?v=U_xleu84BJU…I kind of love Alton Brown)

2. FDA article on Salmon

Wild caught is about $15/lb here. So maybe that’s a bit much. Sometimes I feel farm is better than none at all?

How I did it:
1. Purchase Fish (debone if necessary…which means pulling out little one inch tines with your fingers..lots of hand washing involved…some butchers remove them for you)
2. Soak Cedar Plank in water (the soaking part is key to fire prevention)
3. Put fish skin side down on plank and let it come to room temperature
3a. Chop up veggies, arrange on foil, lightly sprinkle with olive oil, salt and pepper
3b. Put up baby in a safe place
4. Set up your grill according to directions
5. Put some foil down, put your veggies on the foil on the grill and start
6. Cook until internal temperature is 130-145’F (I live by an internal thermometer…I use the regular one I use for all other meat in the kitchen)
7. Take fish and veggies off grill
8. Let fish set for a few minutes after it comes off the grill
9. Serve with a nice glass of wine

Admittedly, I was nervous about using the grill for the first time so I read: .
At the end of the day, it was surprisingly easy, quick despite my long post.