Wednesday, April 28, 2010


{Homemade Wontons with Dipping Sauce}
adapted from this recipe
1/4 head green cabbage
1 onions
1 large carrots
1/2 T ginger
3/4 t salt
1/2 t red pepper flakes
1/2 lb ground beef
1/4 t black pepper
1 tsp minced garlic
1 egg
1 pkg won ton wrappers
flour and water (1 part flour to 2 parts water)

Chop the veggies up super small. Mix the veggies, seasonings, and hamburger together. Add the egg and mix well. Mix the flour and water together to make a paste. Lay won ton wrappers out. Dip your finger in the paste and then coat the inside edges of the wrappers with it. Place about 1 T of meat mixture into the center of each wrapper. Fold the edges of each wrapper together, and press so the paste has a chance to seal. Repeat with all wrappers.

In an electric skillet heat 1 T olive oil. Fry the won tons over medium heat (covered) for about 5-6 minutes. Remove the lid, turn the won tons over and cook for another 5-6 minutes (uncovered).

{Dipping Sauce}
1/2 C jalapeno pepper jelly
1/4 C rice vinegar
2 Tbsp soy sauce

Heat the jelly in the microwave until it liquifies. And, the rice vinegar and soy sauce. Whisk to combine.

Tuesday, April 27, 2010

Lentil Soup

A while back, we met my husband for lunch at a foodcourt near his office. I had Lentil Soup. It was statisfying and delicious. I ran out and bought lentils to recreate the soup at home, but they have sat in my cupboard for a few months. Today, it was pouring rain. They kids and I were running to the car and getting soaked. As I sat in the car, wet while driving home, I decided that soup was what we needed for lunch.
{Lentil and Vegetable Soup}
adapted from this recipe
1 tablespoon olive oil
1 large onions, diced
1/2 teaspoon minced garlic
1 large carrots, diced
1 stalk celery, sliced
1 can tomato sauce
3/4 cup orange lentils
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup water
2 tablespoons pomengranite juice
1 bay leaf
3-1/2 cups chicken stock
parmesan cheese, for garnish

In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Reduce heat and cook for 35-40 minutes; or until the lentils are tender.
Sprinkle the soup with parmesan before serving.

Monday, April 26, 2010

Spaghetti Sauce with Extra Vegetables

I have been inspired by Jamie Oliver's Food Revolution and a couple cooking classes that I have taken to cook more from scratch. It really isn't that hard, and it provides a great opportunity to make it healthier.

Last night we had Spaghetti with Extra Vegetable Sauce.
{Spagehtti Sauce with Extra Vegetables}
1 Tbsp olive oil
1/2 lb ground meat, optional
1/2 red onion, finely chopped
1 carrot, peeled and shredded
1 zuchini, shredded
1/2 C cubed butternut squash
2 cans tomatoes, puree in can
1/8 tsp oregano, basil, pepper
1/2 tsp salt, more to tasteHeat olive oil in a medium saucepan. Add onions, carrots, and zucchini. Saute for about 5 minutes. If adding meat, cook with the vegetables. Warm butternut squash in the microwave, then puree. Puree tomatoes in the can with an immersion blender. Add squash, tomatoes and spices to the saucepan. Heat through, then simmer for about 10-15 minutes. Taste and adjust seasonings.

Sunday, April 25, 2010

This Week's Dinner Menu

Sunday - Spaghetti with Meatsauce, Cheesy Garlic Bread, Spinach salad, broccoli, fruit
Monday - Taco Night
Tuesday - "Meal Swap" night
Wednesday - BBQ Chicken Braid, Tri Colore Salad, fruit
Thursday - Homemade Wontons
Friday - Pizza & Movie Night
Saturday - leftovers

Monday, April 19, 2010

Asian Beef Skewers

This is another recipe that was given to us by a friend. It is quick and easy. Plus, the kids love "meat on a stick" - who knew! {Asian Beef Skewers}
original recipe here
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons water, apple juice, or chicken broth (it is supposed to be sherry)
2 tablespoons soy sauce
1/2 teaspoon barbeque sauce
1 green onions, chopped
1 cloves garlic, minced
1/2 tablespoon minced fresh ginger root
3/4 pounds flank steak

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.

Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

*Freezer Instructions: Prepare marinade and meat. Place together in a freezer bag. Remove as much air as possible and freeze. Thaw in the refrigerator all day, then proceed with skewers and grilling.

This Week's Dinner Menu

Sunday - BBQ Chicken, Asian Beef skewers, Orange Couscous Salad, pears
Monday - Creamy Baked Chicken Taquitos, dipping sauce and fruit salad
Tuesday - "Meals Swap" night
Wednesday - Taco Night (Breadmaking Night with the YW from Church)
Thursday - Penne with Almond Sauce, Spinach salad, baguette
Friday - Stuffed Pizza Rolls (probably pepperoni and canadian bacon)
Saturday - Tuxedo Salad

Wednesday, April 14, 2010

Rootbeer Rocks

I got this recipe from a friend. She was so kind and had the kids and I over for a playdate all together. We had a great time making bread while the kids played. She had these for lunch and the kids ate them up, so I made them at home.{Rootbeer Rocks}
1 T yeast
1/3 cup sugar
1 cup warm water
2 T oil
3 1/4 cup flour
Fillings: mozzarella and pepperoni, ham and cheddar, ricotta and sausage, any combo you can think of!

In a warm bowl, mix yeast, sugar, and water. Let stand 10 minutes, then add oil and flour. Blend and knead only a few minutes and form into a ball. Let rise one hour. Punch down and divide into 10 balls. Roll each ball into a circle and fill with four or five cheese chuncks and three or four slices of pepperoni. Bring four corners together, twist, and place on greased cookie sheet with twist side down. Brush with melted butter and let rise until double. Bake at 350 degrees for 15 minutes.

Serve with rootbeer and a green salad!

*Freezer Instructions: Allow to cool. Place in freezer bags and freeze, or "flash freeze" first. Reheat for 30 seconds in the microwave. Or, thaw and reheat in the oven.

Sunday, April 11, 2010

This Week's Dinner Menu

Sunday - Dinner with Mom
Monday - Tacos or Taco Salad, fruit
Tuesday - "Meal Swap" night
Wednesday - Chicken Cordon Bleu Casserole, green salad, asparagus
Thursday - Cheesy Chicken & Broccoli Rice, salad, rolls
Friday - Homemade Pizza (Award-Winning pizza, BBQ Chicken)
Saturday - Creamy Baked Chicken Taquitos, salad, fruit

I will be making Rootbeer Rocks to tuck away for lunches for the family. The kids had them at a friend's house last week and ate them up. They will also be a good thing for Jared to take for lunches.

Monday, April 5, 2010

Easter Egg Sandwiches

This recipes comes from my brother-in-law's family. I guess, his mother was looking for a quick way to use up those colored Easter eggs. The recipe is a general idea, the measurements below are mine.{Easter Egg Sandwiches}
5 hard-boiled eggs, roughly chopped
2 green onions, thinly sliced/chopped
1/4 C grated cheddar cheese
1/2 C mayonnaise (may need 2 more Tbsp)
dash of salt, pepper, and dry mustard
Hamburger buns, toast, or english muffins

Mix all ingredients together. Add additional mayonnaise to get the right "egg-salad" you desire. Turn on broiler. Spread egg salad on top of hamburger buns and place on a cookie sheet. Place under broiler for 2-3 minutes, until the cheese is bubbly and the salad is warmed through.

I used Orowheat Sandwich Thins for ours. And, I cut one into quarters before spreading with the salad for the kids. I figured that the little "sandwiches" would be easier to handle and more appealing as everything small always is!
Paired with carrots (because that is what bunnies eat) it is a perfect Easter lunch!

Challah Bread

My sister passed along this recipe for Challah Bread. I wanted to make it for Easter Brunch. The recipe originally comes from "The Book of New Israeli Food".
Recipe adapted for 1 loaf by me
3 1/2 C flour
1 3/4 T yeast, dissolved in lukewarm water
3 Tbsp sugar
1 eggs
1 t salt
3/4 C milk
1 1/2 oz butter, softened
1 egg, beaten for brushing.
Sesame or poppy seeds, garnish (optional)

Mix flour with yeast mixture, sugar, eggs, milk and salt in mixer bowl. Knead dough with dough hook for 5 minutes. Add butter, slow med for another 5 min. Cover and rise for 20 min. Knead for a few minutes and rise 5 minutes, cover and rise 20 min. Preheat oven to 125 degrees f.
Divided into four, six or eight parts. Roll in to 10” log. Braid into a plaited loaf. Brush with beaten egg, and rise in warm oven for 30 minutes. Brush again with egg. Raise temp to 375 degrees, then, return loaf to oven. Brush again with egg, sprinkle with seeds. Bake for 35-40 minutes, or until golden brown. Ready when tapping on bottom produces a hollow sound.

This Week's Dinner Menu

It is Spring Break this week, and we are eating like it is. Between a quick weekend getaway and business conference for the husband, the menu isn't too exciting.

Sunday - Easter Dinner with friends
Monday - Eat out
Tuesday - "Meal Swap" night
Wednesday - Chicken Tikka Masala, Basamati Rice, Naan Bread
Thursday - Leftovers or Kids' Choice
Friday - On the Road
Saturday - On the Road

Saturday, April 3, 2010

Easter Season

Well, another holiday is upon us. This is a very special weekend in our house, with many religious activities going on. But, you know me, food is always special, too!

Saturday's Brunch
Ebelskivers with Buttermilk syrup, Apple syrup

Easter Brunch
Challah bread with Warm Honey Butter and Raspberry Jam, or maybe, we'll turn it into some French Toast
Ham & Cheese Pie (I had this at a Baby Shower years ago. We'll see how my kiddos like it.)
Mango Orange Smoothie

Easter Lunch
Easter Egg Sandwiches
Devilish Egg Salad

Easter Dinner
Spiral-cut Ham
Twice Baked Potatoes
Spinach Strawberry Salad
Jell-O Salad
Homemade Rolls
Veggie Tray

I am desperately craving some form of orange rolls, but that seems to be a little too much bread for one day!


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