Recipe: Pasta the “Mama K” Way

December 29, 2011 by Leave a Comment

OK I know we all have those days/nights when we just want to throw in the towel and say, “fine. pasta it is.” And I am SOOOOOOOOOOOOOOOO ok with that. The issue I have is that I don’t want to train my kids into being “plain pasta” people. I just think that is so boring and could lead to bad habits for us and the kiddos. So I like to at least put something in it — and this basically works and makes me feel a bit better – they may not be getting tremendous nutrition but at least I’m trying….

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Ingredients:

  • dry pasta
  • olive oil
  • frozen, chopped spinach
  • ground sage, to taste
  • salt, pepper to taste
  • butter (optional)

Directions:

  • Boil pasta
  • When about 1-2 minutes left to boil, throw in some frozen chopped spinach — for a pound of pasta I would throw in a handful, so not that much. Just enough so that it looks like “spices”; not too overwhelming for the kiddos
  • strain out water in a colander with smaller holes, that way less spinach escapes
  • pour mixture back in pot — add seasonings, more olive oil, and some butter (optional)

Prep time: 1 minute

Cook time: 10 min to boil; 10-12 min to cook

I sometimes use this as the main dish for lunch, or as a side dish at dinner. This is also great left-over — just “freshen up” in hot water for 1-2 minutes and add some more olive oil. Easy schmeasy.

Enjoy!!!

– Mama K

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Recipe: Herb-lemon Zest Butter

December 22, 2011 by Leave a Comment

I found this idea when reading through a recent Bon Appétit magazine (October 2011 issue).

You can put compound butters on top of steak, fish, chicken, rice, pasta, and veggies to enhance flavor and provide some variety to your dishes.   Compound butter can be made on-thhe-fly with leftover herbs and frozen for later use.   I thought that this helpful trick could be a way for busy working mothers to add some last-minute diversity and creative fun to our meals.   Tell me what you think.   

A basic recipe goes like this.   

Herb-lemon Zest Butter

Ingredients:

  • 1/4 cup chopped mixed herbs (flat leaf parsley, tarragon, chives, etc.)
  • 1 stick (1/2 cup) softened unsalted butter
  • 1 teaspoon finely grated lemon zest
  • Salt (for seasoning to taste)

Directions:

  • Put chopped herbs on a work surface
  • Add butter and lemon zest
  • Using a large knife, finely chop together until well combined
  • Season with salt
  • Place butter on the front edge of a sheet of parchment paper (waxed paper or plastic wrap also works).   Bring the edge of the paper up over the butter and roll mixture tightly into a cylinder.
  • Twist the ends to compress the log
  • Wrap airtight in foil
  • Chill until solid
  • Cut into slices and apply on food at end of cooking


Butter will keep refrigerated for up to two weeks or frozen for up up to three months


Other flavor ideas:

Bacon-Bourbon

Nori-Sesame

Porcini-Red Wine

Turmeric-Mustard Seed

Chipotle-Lime

Photo by Diane fields

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Recipe: Golden Spinach and Sweet Potato Healthy Saute

December 1, 2011 by Leave a Comment

OK.  I’m going to be honest.  I feel like I’m cheating here.  This was NOT submitted by a fellow Mama In Motion, nor is it something I have EVER cooked.  Yes, I clipped it from the internet.   If anybody chooses to make it and it sucks, please let me know so I’ll know NOT to go back to that same source.  I’m also not sure how kid-friendly this is, but I thoughht the sweet potato might tip the kiddos to try it.   There is some spice to this so maybe tone it down a bit to make more kid-friendly.

This entire recipe is sourced from:

http://www.whfoods.com/genpage.php?tname=recipe&dbid=186

Enjoy and if you happen to make it please send me feedback!

****

Golden Spinach and Sweet Potato Healthy Sauté

Enjoy the combination of spices that gives this spinach and sweet potato dish a unique flavor. Spinach is one of the most nutrient-rich vegetables around and the sweet potatoes add fiber and an extra dose of health-promoting carotenoids to this dish. Enjoy!

Golden Spinach and Sweet Potato Healthy Sauté Prep and Cook Time: 35 minutesIngredients:

  • 1 medium onion, chopped
  • 4 medium cloves garlic, minced
  • 1 cup + 1 TBS chicken or vegetable broth
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1 TBS fresh lemon juice
  • 2 cups sweet potatoes, peeled and cubed
  • 6 oz frozen spinach, thawed
  • 2 TBS chopped fresh cilantro
  • This salt & pepper to taste

Directions:

  1. Chop onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
  2. Heat 1 TBS broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
  3. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes.
  4. Press water out of spinach and add to sweet potatoes. Cook uncovered for a few more minutes to allow sauce to thicken. Add cilantro, salt, and pepper.
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Recipes: Tacos with Leftovers

November 3, 2011 by Leave a Comment

This is another submission from Mama N from Austin TX — thank you Mama N!   This is a twist of an old favorite and very efficient with what you have leftover in your refrigerator – plus I can see the appeal with kids – anything “build your own” is a hit in our house.

Note from Mama N:  “Another one that we use quite a bit is taco night — but it is completely dependent on what you have left over — then you just use that plus 1 pound of ground beef cooked with a BUNCH of chile powder and a can of wolf brand chili (beans or no beans). We use taco night to get rid of whatever veggie or other thing we have in the fridge ;). Or, if doing from scratch we put a bunch of iceberg lettuce tomatoes mixed with vinegrette and shredded cheese on top. Of course, good salsa always helps too!”

Ingredients:

  • leftover ingredients in your fridge
  • ground beef (1 pound)
  • chili powder
  • can of chili
  • salsa
  • lettuce, tomatoes, cheese (if no leftovers from fridge)
  • taco shells

Directions:

  • cook meat and warm leftovers, add chili and seasonings
  • warm shells
  • prepare / cut / shred other ingredients (as required)

Prep time:   5 – 10 minutes (includes search time)

Cook time:  10- 15 min

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Recipe: Schmidt Chicken

October 6, 2011 by Leave a Comment

This recipe was submitted by a friend, Mama J from Seattle, WA. “OK, here is my recipe. I think it was published in a magazine WAY long time ago, but I don’t know which one or how to credit. We call it “Schmidt chicken” and it’s been a family favorite for 3 generations. We do this probably once a week. If you grill breasts and have leftovers, slicing them makes for a great addition to salad the next day. One recipe can make quite a bit of chicken, but if you have a crowd, you can just double it! Easy peasy.” Sounds amazing! Thank you Mama J!!!
Schmidt Chicken
Ingredients:
  • 1 cup apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 Tbs seasoned salt
  • 1 tsp poultry seasoning
  • 1 egg
  • Chicken (can use any kind of chicken, bone-in, skin on, or bone-less skinless, light or dark meat)
Preparation:
Whisk together marinade. Turn on grill. Put chicken in marinade. Let stand for 5-10 minutes, at the most. Too much time in the marinade makes rubbery chicken. Grill chicken, dunking it in the marinade periodically as it cooks.
Prep time: 10 minutes
Cook time: 15 minutes

Enjoy!

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Recipe: Citrus-Garlic Roasted Chicken

September 22, 2011 by Leave a Comment

This recipe was submitted by “Mama S” from Orinda, CA and she cites Claire Robinson, Food Network.   This is in her weekly rotation now and her kids love it.   She claims it is easy so don’t let the ingredients scare you.   The prep/cook time is a little longer so use this on a night when you have extra time and do not need to feed your kids immediately.   I’m thinking that you could also use this same marinade on boneless breasts that have been “flattened” and then cooked quickly on the stove.  Thank you Mama S!!!

Ingredients

  • 4 large bone-in, skin on chicken breasts, about 3 pounds (I use skinless & boneless thighs)
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange (I zest whole orange)
  • 2 limes, 1 zested, both juiced (I zest both limes)
  • 1/2 cup extra-virgin olive oil (I use 1 TBSP)
  • 4 large cloves garlic, peeled and smashed (I use 6 cloves)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.  Pour the marinade over the chicken and toss until well coated.  Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Cooks well on grill too.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Prep time – 10m + 30m to marinade

Cook time – 45m

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Recipe: Mustard-Rosemary Chicken with Carrots and Potatoes

September 1, 2011 by Leave a Comment

This receipe was submitted by Mama L from Boston, MA. Thank you! She says it’s “super easy and you don’t have to dirty a ton of dishes!!” The prep time definitely seems easy but there is a longer cook time, so this might be best for Mamas who are working from home or save it for a weekend night. Sounds yummy! Thank you Mama L!!

(from Martha Stewart Living)

Ingredients:

  • 12 thin carrots, greens trimmed but left intact
  • 1 Tbsp plus 1 tsp olive oil
  • 1/4 tsp coarse salt
  • 1/4 cup Dijon mustard
  • 4 garlic cloves, minced
  • 1 1/2 tsp chopped fresh Rosemary, plus 3
  • sprigs
  • 4 skinless chicken thighs
  • 4 skinless chicken drumsticks
  • 8 baby Yukon Gold potatoes, halved
  • 1 lemon, halved
  • freshly ground black pepper

Instructions:

  • Preheat oven to 425.
  • Toss together carrots, 1 tsp oil, and 1/8 tsp salt in a bowl.
  • Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramelize, about 10-15 minutes.
  • Meanwhile, combine mustard, garlic, chopped rosemary, and 2 tsp oil in another bowl.
  • Rub mixture over chicken pieces to coat.
  • Toss together remaining 1 tsp oil and the potatoes in a bowl. Sprinkle with remaining 1/8 tsp salt. I like to add a touch of cayenne pepper here.
  • Remove baking sheet from oven, and add chicken, potatoes, and rosemary sprigs to carrots. Bake until chicken is slightly golden and an instant read thermometer inserted into the thickest part registers 165, about 45 minutes.
  • Squeeze lemon on top, and season with pepper.

Prep time: 10 min.

Cook time: 1 hour or so

serves 4

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Recipe: Marinated Flank Steak

August 25, 2011 by Leave a Comment

This recipe was submitted by Mama N from Austin TX.    Sounds yummy, quick and easy.  Thank you!!!    It looks like there is some marinade time so you may want to start this in the morning or maybe the night before – or save for a weekend night when you have the luxury of time….  

“A wonderful flank steak on the grill that friends just love! It doesn’t take long to grill. This also works great when sliced and used for fajitas.” 

Makes 4 to 6 servings.

Ingredients:

  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon-style prepared mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak

Directions

 
1.  In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper. Mix together well. Place meat in a glass dish and pour marinade over meat, turning meat to coat thoroughly. Cover and refrigerate for 6 hours.

2.  Preheat an outdoor grill for medium high heat and lightly oil grate.

3.  Grill meat over medium high heat for 10 minutes per side or to desired doneness.

 

Prep time:  10 min

Cook time:  20 min

Printed from Allrecipes, Submitted by Connie DiPianta

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Recipe: Tender Pork Tenderloin

August 18, 2011 by Leave a Comment

This recipe was submitted by Mama N from Austin TX.   I really love this idea since you use one pan — you sear on the stove top and then shove the pan in the oven for final cooking.    I think I’m going to buy some this weekend and try it out next week!   Mama N says “As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.” 

The recipe below is for 2 servings (1 pound pork tenderloin) so my guess is  that you will need to double or triple for larger families.  Enjoy!

TENDER PORK TENDERLOIN

Ingredients:

1 pork tenderloin (about 1 pound for 2 servings)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine

 

Instructions:

 

1.Preheat the oven to 400°F.

 

2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.

 

3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.

 

4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

prep time:  5 min

Cook time:  20 min, rest time 10 min

 

Makes 2 servings.
 
Per serving: 345 calories, 2g carbohydrates, 36g protein, 20g fat, 115mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va. 
Simply Delicious® by Sheila Lukins
PARADE®
October 2001
 
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.


Epicurious Food © 2003 CondéNet Inc. All rights reserved.

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Random Thought: Martha or McDonald’s?

August 16, 2011 by Leave a Comment

Our family tends to take the path to least resistance when it comes to meals with our kids.   Since we have four little ones, I usually want to keep things simple and offer only one meal that I hope all will like – instead of being a short-order cook for each one of them.   That leaves me with a few options of good old stand-bys — the “tried and true” meals that I know will (somewhat) work for all.   Or, maybe I’m just not trying hard enough to diversify?   Which brings me to this week’s random thought about the meals we give to our kids.   I’d like to ask the group the following 3 questions:

Time is so limited but I would expect to see variation in answers; and I’d love to hear comments on tricks/tips that you use to keep your meal ideas new and varied…. this is something our household could really benefit from!

As always, thanks for participating!

– Mama K

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