Baked Macaroni and Cheese

I've never been a fan of homemade macaroni and cheese and have spent most of my life claiming my love to Kraft Macaroni and Cheese in the blue box. In our quest to give up the majority of processed foods, I've been attempting to find a suitable replacement. Not that this tastes anything like Kraft. But, I like it! I love it, really.

This pic was taken on Layla's second birthday. She also loved the mac and cheese. Kaia doesn't like it because it has tiny, little bitty specs of onions in it. Oh well.

The recipe is easy peasy and most of the time I have all of the ingredients on hand without having to plan ahead. I've made this several times since Layla's birthday and am sure it will be my new go-to macaroni and cheese recipe.

This recipe is from The Joy of Cooking and I love that it can be made ahead of time.

Baked Macaroni and Cheese
serves 4-6 main course or 8-10 side dish

The sauce can be made ahead and combined with the just cooked macaroni before baking, or the entire casserole can be assembled a day in advance.

Preheat the oven to 350 degrees.

Grease a deep 1.5 quart baking dish. Prepare:

2 cups White Sauce (see recipe below)

Stir in:
1/2 medium onion, minced
1 bay leaf
1/4 tsp. sweet paprika

Simmer gently, stirring often, for 15 minutes. Have ready:
2 1/4 cups grated sharp Cheddar or Colby (9 oz)

Remove the sauce from the heat, discard the bay leaf, and stir in two-thirds of the cheese. Reserve the rest. Season with:
Salt and Black pepper to taste

Meanwhile, cook in a large pot of boiling salted water just until tender:
2 cups (8 ounces) elbow macaroni, small shells, or tubetti

Drain and remove to a large bowl. Stir in the sauce. Pour half of the mixture into the baking dish ans sprinkle with half of the remaining cheese. Top with the rest of the macaroni and then the remaining cheese. Sprinkle over the top:
1/2 cup buttered bread crumbs (see recipe below)

Bake until the bread crumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

White Sauce
(makes 1 cup, so double recipe for macaroni and cheese recipe, above)
Melt in a medium saucepan over medium-low heat:
2 tablespoons butter

Whisk in until well blended and smooth, about 1 1/2 minutes:
2 tablespoons all-purpose flour

Remove the pan from the heat and slowly wisk in:
1 cup milk

Return the pan to heat and bring to a simmer, whisking constantly to prevent lumps.  Continue to cook, whisking until the sauce is smooth and hot and has thinckened, 1 to 2 minutes.  Season to taste with:
Salt and black or white pepper
Grated or ground nutmeg

Browned or Buttered Breadcrumbs
Use dry bread crumbs.  Season with salt, allowing 1/2 tsp. for each cup of bread crumbs.  Brown them slowly in 1/4 cup (4 tablespoons) butter.  Use at once.

Marinara Sauce

I made that last tomato sauce last month, and this Marinara Sauce this last weekend.  JACKPOT.  I loved loved loved this recipe.  It was so so so so simple.  And the end result was just perfect.  I served it over four cheese ravioli and even four kids liked it!  I will definitely make this again and again.  I did make a couple changes to the recipe...

Marinara Sauce
2 1/4 cups

Combine in a large saucepan and bring to a simmer over medium-low heat:
2 pounds ripe tomatoes, peeled, seeded and coarsely chopped, or one 28-ounce can whole tomatoes, with their juice
1/3 cup olive oil
3 garlic cloves, halved
6 sprigs basil
6 sprigs parsley
Simmer, uncovered, crushing the tomatoes with the side of a spoon to break them up, until the sauce is thickened, about 10 minutes.  Pass through a food mill, and season with:
salt and black pepper

My version was even more simple.  I used one 28-ounce can of crushed tomatoes rather than whole tomatoes (based on my dislike of the chunkiness of the last tomato sauce) and I did not have/use a food mill.  With the crushed tomatoes, the food mill becomes totally unnecessary, however, you must at least pick out the sprigs of basil/parsley and the garlic cloves.  I cannot believe how much flavor this sauce had.  Simply fantastic.

But this sauce was EXACTLY what I was looking for.  I would absolutely at least double the recipe next time.  I need to figure out how to include meat for when hubby gets home, maybe sliced Italian sausage, or meatballs.

Try it.  You'll love it!

Tomato Meat Sauce

So, I'm on the hunt for the perfect tomato pasta sauce.  I used to think I had it, but that was when I was using my mother-in-law's home-canned tomatoes.  Since I don't have access to those anymore, my trusty recipe is no longer my favorite.

Aaaaaaand, neither was this recipe.  Too much meat and tomatoes, not enough sauce.  There's a big container of it sitting in my freezer.  I'm sure I will be happy it's there one day when I do not feel like cooking.  But, until then, my quest continues.  In all, I think this sauce was just too "chunky" for me.  It tasted good and the kids ate it, and I'm sure my husband would LOVE it.  But, it's not my PERFECT tomato sauce.

Tomato Meat Sauce

8 cups

Heat a large heavy casserole or skillet over medium heat.  Add:

1/4 cup olive oil

2 ounces pancetta or bacon, diced (optional)

If using pancetta or bacon, cook, stirring, until it renders its fat, about 3 minutes.  Add:

1 pound ground beer or sweet Italian sausages, casings removed and crumbled

Cook, stirring, until the meat loses its pink color, about 5 minutes.  Pour off all but 2 tablespoons of fat from the pan.  Add and cook, stirring, until tender, about 5 minutes:

1 medium onion, chopped

Add and stir until fragrant, about 30 seconds:

2-4 garlic cloves, minced

Stir in and cook, stirring, for 2 minutes:

1 tablespoon tomato paste

Add:

Two 28 ounce cans whole tomatoes, with their juice

(1 teaspoon fresh thyme or oregano leaves or 1/2 teaspoon dried)

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon sugar

Cook, uncovered, crushing the tomatoes with the side of a spoon to break them up, until they have cooked down and smell very fragrant, about 15 minutes.  Cover and cook over low heat for 30 minutes, stirring often, until the sauce is thickened.  Stir in:

2-3 tablespoons slivered basil or chopped parsley

salt and black pepper to taste.  

my notes:

*i did use the bacon

*i used ground beef, but next time i would use 1/2 lb. beef and 1/2 lb. italian sausage.

*i also ended up using way more tomato paste...maybe almost the whole can?  because it was watery.

*next time i may use 1 28-ounce can of whole tomatoes and 1 28-ounce can of crushed tomatoes, for a better consistency.

Peach Muffins

This is an all-time favorite of mine. It's a great basic recipe that can be adjusted to different fruits. I love that I can use frozen peaches, which means that I have all the ingredients on hand most of the time. These muffins are always a hit at playdates! However, my kids don't like them, of course. They're not particularly healthy, but they are good for a once in a while treat ;)  I would like to try to make them more healthy, but they are so YUM! that I'm hesitant to mess with a good thing!


Peach Muffins
12 muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. 

my notes:
*i use frozen peaches, but i make sure to thaw them first
*i've never made them with pecans, but i'm sure that would be awesome!
*i usually make mini muffins, which cook for about 15-16 minutes.  this recipe makes about 26 mini muffins.

Chicken Piccata Pasta Toss

WOW, I had totally forgotten about this meal :) If I remember correctly, I made it the night before the TSUNAMI of 2010 :) We had some friends over for dinner, so I was trying to make something that all four kids would eat, but that WASN'T macaroni and cheese, or chicken nuggets, or hot dogs. You get the picture. Anyway, I settled on this little recipe out of Rachael Ray's 30 Minute Meals 2 (hint: it did NOT take 30 mins!...although there was wine and plenty of conversation involved, so that could have contributed to the time lapse...)
I thought this was really great and easy. The ingredients are items that I usually have on hand also, so that will make it a go-to recipe for me! In the photo, there are no capers in the pasta...as I added them separately at the table in case anyone didn't care for them. I used to HATE capers, but love them, now. They added a great salty contrast to the tart lemon taste of the Piccata. I used whole grain pasta and skipped the chopped chive garnish.  I'm excited to try this once Kevin's home, he loves lemon and capers :).


Chicken Picatta Pasta Toss
makes 4 servings

1 pound penne rigate pasta, cooked al dente to package directions
2 tablespoons extra-virgin olive oil
1 & 1/4 pounds chicken tenders, cut into 1-inch pieces
salt and freshly ground black pepper, to taste
2 tablespoons butter
4 cloves garlic, chopped
2 medium shallots, chopped
2 tablespoons flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup chopped fresh flat-leaf parsley
chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium-high heat.  Add 1 tablespoon of olive oil and the chicken to the pan.  Season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes.  Remove chicken from pan and set it in your serving dish while you complete the sauce.  Return the skillet to the heat, reduced to medium.  To the skillet, add another tablespoon olive oil, 1 tablespoon butter, the garlic and the shallots and saute, 3 minutes.  Stir in flour and cook 2 minutes.  Whisk in wine and reduce liquid, 1 minute.  Whisk lemon juice and broth into sauce.  Stir in capers and parsley.  When sauce comes to a bubble, add remaining tablespoon butter to give it a little shine.  Put chicken back in teh pan and heat through a minute or two.  Toss hot pasta with chicken and sauce.  Adjust salt and pepper to taste.  Top with fresh snipped chives and serve.

Chicken Stir-Fry

Procrastination station, recipe number 2! Another case of making something up, but not writing it down! And it was so scrumptious! I guess I'll have to try again another time. I'll post what I do remember, again, with the exception of measurements. All i remember is that I could NOT stop eating this.

Chicken Stir-Fry

marinade/sauce
soy sauce
sesame oil
garlic, minced
fresh ginger, minced
honey

boneless, skinless chicken breast, thinly sliced (raw)

jasmine or brown rice (cooked)

sesame oil
onions, chopped
carrots, chopped
zucchini, chopped
celery, chopped
red bell pepper, chopped
mushrooms, chopped

And now for the fun!

Marinade chicken breast for as long as a day, but at least an hour.

Heat sesame oil in LARGE skillet (or wok) over medium high heat. Add veggies and cook until slightly tender, but still crisp. Add the chicken WITH the marinade (it will become the sauce, which is FINE because we're cooking it :), just make sure you see the sauce bubbling, if it's not, turn up the heat!) Once the chicken is cooked through, which should happen relatively quickly, serve over rice and your done! The most time consuming part of this meal is obviously all the chopping, which can be done ahead of time if you're into that kind of thing. I like to live life in the fast lane and STRESS myself out :) ENJOY!

Chicken Noodle Soup

What happens when you procrastinate? You FORGET how you made the above soup :) I have a picture, though! LOL! I made this for the girls when they were sick during (the whole month of) February. They actually ate it! I wasn't sick, but still thought it was really good, and easy enough to make if I WERE sick. So, without writing anything down, I'll try to recreate this from memory...although I won't use amounts because I have NO idea. I'm actually pretty bummed that I didn't write this down (Mom, stop saying I told you so!  I can hear you all the way from here! Ha!). I've made a bunch of Chicken Noodle Soups through the years and for some reason, this one really hit the spot.

Chicken Noodle Soup

olive oil (once around the pan...ish)
onions, chopped
garlic, minced
carrots, diced
celery, diced
zucchini, diced
salt
pepper
ground thyme
water
chicken broth or boullion
boneless, skinless chicken breast, cooked and diced
whole grain thin spaghetti noodles

So basically, it went a little something like this!

Heat olive oil in a stock pot, add chopped veggies and spices and cook until soft-ish. Add water and broth/boullion to taste. Add chicken. Bring to a boil over high heat and add noodles. Reduce heat to medium and cook until noodles are tender. TADA!

Fiesta Pinwheels

This was a great make ahead appetizer! The only change I made from the original recipe was to use whole wheat tortillas. They were super easy, and very tasty! Recommend!

Fiesta Pinwheels

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning mix
1 dash garlic powder
1 (4.5 ounce) can chopped ripe olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
1/2 cup thinly sliced green onions
8 (10 inch) flour tortillas
Salsa

In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Strawberry Bread

I made this bread for our Valentine's Day party with our playgroup. It was submitted to a cookbook for a fundraiser we did for my husband's last ship. It was pretty good and was eaten up, but it was not my favorite. I WAS hoping for a more reddish/pinkish color, which I could have achieved with red food coloring, but...I didn't :) The "strawberry" comes from strawberry jam, which makes this easy to make in a...wait for it...JAM, but I think I would stick with other quick breads before I made this one again. I might make this again specifically for a Valentine's treat, but that's about it! In full disclosure, while I do LOVE strawberries, I am not really a fan of strawberry jam. If you are, this could be perfect for you!

Strawberry Bread

1 cup butter
1 1/2 cups sugar
1 tsp vanilla extract
4 eggs
3 cups flour
1 tsp salt
1/2 tsp baking soda
1 cup strawberry jam
1/2 cup sour cream
1 cup chopped nuts (optional)
2-3 drops red food coloring (optional)

Cream together the butter, sugar and vanilla. Add eggs 1 at a time. Add sour cream and jam. Add small amounts of dry ingredients and mix well after each addition. Pour into greased loaf pans and bake at 350 degrees for 1 hour or until done. Makes 3 2lb or 6 1lb loaves.

my notes:
the "makes 3 2lb or 6 1lb loaves" part completely confused me. i even googled the terms to find out what that meant, but didn't get any helpful information. so, i halved the recipe and wound up with one "regular" (haha, whatever that means!) loaf pan, which is exactly what i wanted.

Split Pea Soup with Rosemary

as a kid, i did not like peas.  i hated them.  i was not a picky eater, but peas were definitely on the "do not eat" list.  and split pea soup?  seriously?  no thank you.

and then something happened: i realized that really i just didn't like CANNED peas.  frozen peas are fabulous!  i love them!  and then something else happened: during a hormone-induced weird pregnancy craving...all i wanted was split pea soup.  i found this recipe.  i love it.  i've made it for my mom before and she liked it.  kaia used to like it before she was FOUR and was not so opinionated about FOODS BEING MIXED TOGETHER.  layla scarfed it down.

more water/chicken broth can be added to thin the soup to desired consistency.

Split Pea Soup with Rosemary
6 servings

6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

1. Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

my notes:
i usually only use 4 slices bacon because it's really rich with 6 and it seems unnecessary.
i don't buy fresh rosemary just for this and it's good with dried if i don't have fresh on hand.
leek can be replaced with celery if desired.


unfortunately, there is no way to make split pea soup look appetizing!

Turkey Spaghetti Pie

ahh, well here is one you DON'T want to make :)  we had hiked this day and i was starving.  good thing i had a big salad!  it's not that it was terrible.  it was edible.  it didn't look very appetizing.  and it was just ok.  i didn't even save the leftovers, so that tells you something!  so i'll share the recipe just in case anyone is curious, but really...don't waste your time!  turkey spaghetti pie

 

Banana Pancakes & Banana Cream Pie

last night we had a pajama party at my friend jojo's house.  we had breakfast for dinner!  i didn't take any pictures, but stole these pictures off of allrecipes which is where i got the recipes for the pancakes and the pie.  the pancakes were AWESOME.  so was the pie!

Banana Pancakes 
6 servings 

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

 

 we served the pancakes with a fruit salad and maple sausage links.  YUM!

for some reason, i felt the need to also make a pie to enjoy after this already sweet and already banana-y dinner.  and in looking for something to whip up really quickly, i found this banana cream pie recipe.  i had everything i needed on hand and it was super easy.  i did NOT have a refrigerated pie crust on hand, and since i refuse to make pie crust, i just made a delicious graham cracker crust.

Banana Cream Pie 

8 servings

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 1/4 teaspoons vanilla extract

1 (9 inch) pie crust, baked

4 bananas, sliced

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. 

2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. 

3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture. 

4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour. 

it was fabulous!

fyi

tonight we had some friends stay over for dinner and i threw together a big salad for us mommas.  i used the leftover flank steak from the other night and thinly sliced it.  tossed it together with some carrots, avocado, tomatoes, walnuts and a sesame ginger salad dressing and it was pretty good!  so were the weirdo wine spritzers we made to go with it!

Ginger Glazed Mahi Mahi

tonight was supposed to be leftover night. then i saw the mahi mahi that i had defrosted and not used on sunday. so, i knew i needed to use that tonight. i went to allrecipes and i think this was one of the first results of my search for mahi mahi. and i had everything i needed on hand, so it was perfect.

so SIMPLE. and the girls loved it. i served it with oven roasted butternut squash and a salad.

Ginger Glazed Mahi Mahi
serves 4

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil


1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

*i'm actually out of balsamic vinegar, but used cider vinegar instead

eating my words

regarding the quesadillas from last night?  well, i logged the recipe into my online food diary and OMG.  no wonder the woman wanted me to use reduced fat cheese and sour cream!  this recipe was NOT healthy at all.  not sure how it would be with the reduced fat ingredients, probably better, but i expected this to be a lot healthier than it ended up being.  so, that pretty much seals the deal...not making that one again!  i'm even going to take the "healthy" label off of that recipe!

Quesadillas (with Butternut Squash) and Santa Fe Rice Salad

i never really try to trick my kids into eating anything.  well, i may call couscous "rice" or call canteloupe "orange watermelon".  but, as far as hiding veggies in meals...i've just never tried it.  and tonight's meal was an attempt at that.  at least, that is the point of the cookbook Deceptively Delicious by Jessica Seinfeld.  i was more focused on the "new" recipe that was different and healthy.  and it sounded fun to make.

i thought the quesadillas were really good!  kaia gagged down one sixth of one.  layla pretty much ate all of hers, picking out the chicken along the way.  so, i suppose, in all honesty, i wouldn't make them again.  i'm relatively certain that kevin would balk at a quesadilla with beans and butternut squash instead of cheese as the filling (sorry honey!).  and there's nothing quite as enjoyable as watching your 4 year old literally gag while eating the dinner you just spent however long making.  of course, layla was not able to weigh in verbally, but i imagine if she could have she'd have said something along the lines of "what's wrong with the warm cheesey goodness that we usually find in our quesadillas?"  so, you see where my motivation to repeat tonight's meal might be lacking.  slightly.

also, a lot of prep for this recipe (i know!  they're just quesadillas!)  i did it all earlier this morning, so putting the quesadillas together tonight was relatively quick.  but, you do have to cook and puree a butternut squash and also cook some chicken to slice up (or puree, you know, if you're feeling really masochistic).


the santa fe rice recipe is a repeat for us.  it comes from allrecipes.  i love it.  the kids picked out the avocados and the rice and left the rest.

Quesadillas

serves 4 people

nonstick cooking spray
1 T olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 tsp salt
1/8 tsp pepper
1/8 tsp chili powder, or to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced fat sour cream
1/2 cup butternut squash puree
1/2 cup shredded reduced fat cheddar cheese
4 (8 inch) whole wheat tortillas
1/2 cup bottled salsa

1. Preheat the oven to 400 degrees.  Coat a large baking sheet with cooking spray.
2. Coat a large nonstick skillet with cooking spray and set it over medium-high heat.  When the pan is hot, add the oil.  Sprinkle the chicken with salt, pepper and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets.  For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer.  Cut the chicken into thin slices, or puree it if necessary.
3. In a small bowl or mini-chopper, mash the beans with the sour cream.  In another bowl, stir together the butternut squash puree and the cheese.
4. Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top.  Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches.  Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes.  Cut into wedges and serve with salsa.

my notes:
*i just cut 2 chicken breast in half horizontally to get "cutlets" (one was enough for both quesadillas for us)
*i don't use reduced fat anything

Santa Fe Rice Salad

6 servings

2/3 cup uncooked white rice
1 1/3 cups water
3/4 cup black beans, drained and rinsed
1 large tomato, seeded and diced
3/4 cup shredded cheddar cheese
1/3 cup sliced green onions
1/3 cup vegetable oil
1/4 cup vinegar
1 T diced jalapeno pepper
1/2 tsp white sugar
salt to taste
1 avocado, peeled, pitted and diced

1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
2. In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
3. In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

my notes:
* i use brown rice and cook according to package directions
*no need to seed tomato
*decrease cheese to 1/2 cup
*decrease vegetable oil to 1/4 cup
*i used diced green chiles for the girls instead of jalapeno
*only used 1/2 avocado, but it was huge

Southeast Asian Grilled Flank Steak

tonight's meal comes to us courtesy of Cooking Light. i love Cooking Light! it was super simple (hm, common theme?) and totally tasty! i was completely convinced that my girls would not eat it. i knew they would eat the rice and the broccoli, but the flank steak marinade was pretty spicy! kaia loved it? toddlers are SO unpredictable. layla ate one bite of the steak and started screaming. i guess it WAS too spicy for her. but this is the girl who ate a mango habanero hot wing when she was 9 months old. she may be traumatizzed :).

a couple of things to keep in mind with this recipe: flank steak is not the best cut of meat, so a few things are critical:
1. marinade at LEAST 24 hours. mine marinated more like 36 hours and it was super tender.
2. do not overcook
3. cut it against the grain

Southeast Asian Grilled Flank Steak
Cooking Light July 2008

1 T sugar
3 T fresh lime juice
1 T fish sauce
2 tsp Sriracha (hot chili sauce)
1/2 tsp ground coriander
2 garlic cloves, minced
1 pound flank steak, trimmed
cooking spray
1/4 tsp salt

1. Combine first six ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
2. Prepare grill to medium-high heat.
3. Remove steak from marinade; discard marinade.
4. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove steak from grill; sprinkle with salt. Let stand 5 minutes. Cut across grain into thin slices.

Yeild: 4 servings

served with: brown rice with sauteed zucchini and green onions and also steamed broccoli

my notes:
*i did not have enough limes, so i used half lemon juice, it was still good!
*i didn't grill the steak on the outside grill, but used my grill pan on the stove
*i did not use the salt it calls for at the end. the meat has so much flavor! i can't really see why this would be necessary?

anyway, i'd totally make it again.

Garlic Oregano Chicken & Couscous

hi!  i'm finally back to planning regular meals and cooking.  when kevin's gone, it's way too easy to just throw something together for the girls and myself for dinner.  but, i enjoy cooking, so i'm back at it.  the most disconcerting is when i spend the time to plan the meal, go shopping for the meal and then cook the meal...and then the girls don't like it!  but, cooking is good for my soul and healthier for all of us.  so, i'm back!

tonight's dinner was super duper easy.  it's a recipe that i got from my mom a while ago, although i'm not sure where she got it.  mom?  it's crazy fast.  i got home from target at 5:20pm and dinner was on the table by 6pm.  and when i'm cooking and taking care of my girls by myself, fast and easy become indispensible.

Garlic Oregano Chicken & Couscous
makes 4 servings

4 boneless, skinless chicken breast halves
1 1/2 tsp. dried oregano leaves
2 T lemon juice
2 tsp. minced garlic
2 T & 1 tsp. olive oil
One package (5.8 ounces) NEAR EAST Roasted Garlic & Olive Oil Couscous Mix
1 large tomato, chopped
1 1/2 cups small broccoli florets

1. Pound chicken breasts between sheets of waxed paper or plastic wrap until 1/4 inch thick.  Place on a plate or in a large shallow casserole.
2. Season chicken to taste with salt and pepper.  Sprinkle with oregano, lemon juice and garlic.  Rub into chicken.
3. In large skillet, heat 2 T olive oil over medium heat.  Add chicken and cook 4-5 minutes each side, turning once, until no longer pink inside.
4. Meanwhile, in medium saucepan, bring 1 cup water, 1 tsp olive oil, contents of spice sack, tomato and broccoli to a boil.
5. Stir in couscous.  Remove from heat. Cover; let stand 5 minutes. Fluff lightly with fork.

my notes:
i use less chicken (1 breast for me and both girls was enough)
i don't pound the chicken, i cut the breasts in half horizontally to make cutlets
i use whole grain couscous
i use frozen broccoli