Wontons

{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.

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.

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.

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

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
skewers

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

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.