My kids get to take turns picking the treat for our weekly Family Night. It's kind of funny to see what they choose when no one else can influence their decision. We've covered most of the favorites, ie: Tres Leches cake, ice cream, pink cake with pink frosting, brownies, and the funniest (at least to me) M&M's.
This week the request was Lemon Squares.
I don't make my Lemon Squares very often, because they're probably my biggest weakness. They're light enough to taste calorie free, but they're not... I got the recipe in a Bisquick recipe book years and years ago. If you don't have Bisquick I don't recommend substituting, this is pretty much the only reason I have Bisquick in my pantry...but it's worth it.
GLAZED LEMON SQUARES
1 cup Bisquick baking mix
2 tbsp. powdered sugar
2 tbsp. firm butter
3/4 cup granulated sugar
1/4 cup flaked coconut, if desired
1 tbsp. Bisquick baking mix
2 eggs
2 tbsp. lemon juice
2 tsp. grated lemon peel
Glaze (see below)
Heat oven to 350°. Mix 1 cup baking mix and the powdered sugar. Cut in butter. Press in ungreased square baking dish, 8x8x2. Bake until light brown, about 10 minutes.
Mix remaining ingredients, except Glaze; pour over baked layer. Bake until set, about 25 minutes. Loosen edges from sides of pan while warm. Spread with Glaze. Cool completely; cut into 1-inch squares.
GLAZE: Mix 1/2 cup powdered sugar and 1 tbsp. lemon juice until smooth.
Saturday, January 28, 2012
Thursday, January 26, 2012
Salsa!
I think I could eat chips and salsa every day. Totally not kidding. But I'm kind of picky about my salsas. I like tangy, and fresh, sometimes sweet. My mom brought us some mango salsa, pineapple salsa and peach salsa. They're really good, but I can eat only a little because they're pretty sweet.
I decided to make some Salsa Verde (that's green salsa to you non-Spainglish speaking people...) the other day. I had some cilantro, tomatillos, and jalapenos on hand, so it was perfect. I made up the recipe, without measuring, like normal, so here's some approximate measurements...sorry.
SALSA VERDE
1 bunch cilantro, chopped
6 jalapenos, seeded
6 tomatillos, diced
3 cloves garlic, minced
lime juice
salt
black pepper
Blend all ingredients together.
I also love just regular tomato salsa. I received this recipe a year or so, and it's delicious!
FRESH TOMATO SALSA
1 yellow onion
2-3 jalapenos (seed them if you want to reduce the heat)
2 cloves of garlic
1/2 bunch of cilantro
1/2 tsp. black pepper
1 tsp. chili powder
1 tsp. cumin
1 tsp. sugar
1- 28 oz. can whole tomatoes (or just slice up some ripe tomatoes)
1- 8 oz. can tomato sauce
1/2 cup fresh squeezed lime juice
1 tsp. white vinegar
Chop all ingredients up, or just dump into a blender and blend.
I decided to make some Salsa Verde (that's green salsa to you non-Spainglish speaking people...) the other day. I had some cilantro, tomatillos, and jalapenos on hand, so it was perfect. I made up the recipe, without measuring, like normal, so here's some approximate measurements...sorry.
SALSA VERDE
1 bunch cilantro, chopped
6 jalapenos, seeded
6 tomatillos, diced
3 cloves garlic, minced
lime juice
salt
black pepper
Blend all ingredients together.
I also love just regular tomato salsa. I received this recipe a year or so, and it's delicious!
FRESH TOMATO SALSA
1 yellow onion
2-3 jalapenos (seed them if you want to reduce the heat)
2 cloves of garlic
1/2 bunch of cilantro
1/2 tsp. black pepper
1 tsp. chili powder
1 tsp. cumin
1 tsp. sugar
1- 28 oz. can whole tomatoes (or just slice up some ripe tomatoes)
1- 8 oz. can tomato sauce
1/2 cup fresh squeezed lime juice
1 tsp. white vinegar
Chop all ingredients up, or just dump into a blender and blend.
Tuesday, January 24, 2012
I Eats My Spinach
Shane is a finicky salad eater. We both dislike iceberg lettuce, but he's not even a fan of some of the more substantial lettuces, like romaine, butter or leaf. However, he does like spinach salads, so....I buy big containers of baby spinach at Sam's Club. Then, sometimes I don't feel like eating spinach salads every night, and I need to use the spinach up before it goes bad, so we eat something like this...
Sounds kind of fancy, right? It's delicious, the kids liked it, and it had hidden (well, sort of) nutrients for the kids.
I found it here on Allrecipes.com by using their ingredient search. I love that I can put whatever ingredients I have on hand, or that I need to use, and recipes will come up every single time.
PASTA FLORENTINE (because I didn't use Rigatoni, I used bowtie...)
1 (16-oz.) package of pasta
2 tbsp. olive oil
2 pounds boneless chicken, cubed (I only used 1 pound, my kids don't really eat meat)
3 cloves garlic, chopped (I minced it)
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped (I didn't chop mine, I missed that step)
1 cup shredded mozzarella cheese (I didn't use it, I was out, didn't want to go to the store...it worked ok without it, but I'll bet it's even better with it)
1. Bring water to boil and cook pasta to al dente, approximately 8-10 minutes.
2. In a large skilled, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10-15 minutes or until sauce thickens.
3. Add cooked chicken and spinach and cook until spinach reduces. Then add pasta; toss with cheese and serve.
RIGATONI FLORENTINE
Sounds kind of fancy, right? It's delicious, the kids liked it, and it had hidden (well, sort of) nutrients for the kids.
I found it here on Allrecipes.com by using their ingredient search. I love that I can put whatever ingredients I have on hand, or that I need to use, and recipes will come up every single time.
PASTA FLORENTINE (because I didn't use Rigatoni, I used bowtie...)
1 (16-oz.) package of pasta
2 tbsp. olive oil
2 pounds boneless chicken, cubed (I only used 1 pound, my kids don't really eat meat)
3 cloves garlic, chopped (I minced it)
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped (I didn't chop mine, I missed that step)
1 cup shredded mozzarella cheese (I didn't use it, I was out, didn't want to go to the store...it worked ok without it, but I'll bet it's even better with it)
1. Bring water to boil and cook pasta to al dente, approximately 8-10 minutes.
2. In a large skilled, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10-15 minutes or until sauce thickens.
3. Add cooked chicken and spinach and cook until spinach reduces. Then add pasta; toss with cheese and serve.
Friday, January 6, 2012
Feeling Our Oats
I think I've mentioned a time or two, that we've been diligent about having a prepared breakfast with the kids before school each morning this year. Yes, this is a new thing. We used to do "hot" breakfasts only on the weekends, because our school provides a breakfast each morning and I just didn't want to get up any earlier.
Yes, I love my sleep. And I love my kids happy, which comes from them getting more sleep.
And yes, I love how this year is going, it's so much better, even with the lack of sleep. I love knowing what is going into my kids stomachs for every single meal. We try to eat pretty healthy, and relatively package free, I can't say the same thing about school food.
However, with the introduction of another meal to prepare each day came a whole new obstacle. Not getting stuck in the breakfast rut, like I sometimes get bogged down in for lunch menus. I spent a long time preparing a list of foods that were our old stand-bys and I've done some fun research since then to find variations to the same things.
Today, we're going to address oatmeal. Oatmeal can be sooo good, and it can be sooo bad. I am not a fan of slimy, gooey oatmeal. I want the oats to still have some bite, and not resemble something you would encounter when you have a cold. I know, gross. So is slimy oatmeal.
We've tried three oatmeal recipes since school started. One was something I had in my recipe box from who knows where, then we tried this one, and then this morning we tried this one. All of them were tasty, all of them were relatively healthy (think fiber, dairy and vitamins), but one was a clear winner in our household.
Let's countdown from #3 to #1...
#3 comes to us from a package of quick oats from the Church storehouse. It's the easiest recipe of the three, and also the fastest to prepare. It's not bad, particularly if you add brown sugar, or maple syrup, or fruit. It's an easy standby for a rushed, cold morning.
CREAMY OATMEAL
4 1/4 cups water
1/2 tsp. salt
2 cups uncooked oats
1 tbsp. powdered milk
1 tbsp. sugar
Bring water and salt to a boil. Stir in oats and reduce heat. Cook about 5 minutes, stirring occasionally. Increase or decrease water for thinner or thicker oatmeal. Add powdered milk and sugar and stir well. Makes 4 cups of cereal.
#2 was one of the first things I found on Pinterest (yes, I'm now part of one more time-sucking social network). I'm giving it number two because it has the potential to be so much better than it was this morning. It's easy, because it's a crockpot recipe. It's tasty enough. However, because I thought about doing this late last night, I used regular oats, instead of steel cut oats. I'm hoping it's a little less slimy with steel cut oats... If not it's still easy, tasty and filling.
APPLE PIE BREAKFAST
Originally found at http://www.cookingwithjax.com/2011/01/apple-pie-breakfast.html
1 cup steel cut oats *
3 diced apples
1 cup apple juice
3 cups water
For best results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-5 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so.
You can also cook longer without stirring as often, but you have to add more water liquid and it does come out a bit mushier. Add an extra cup of liquid for 7-8 hours in slow cooker. (btw, I cooked it for 6 hours on low, it sat for 2 hours on warm and I added no extra liquid but I also used regular oats, not steel cut...)
* It must be steel cut oats, regular oats get very soggy when cooked this way. You can find steel cut oats in your local grocery store (sometimes they are called "Irish oats" or "pinhead oats").
#1 is the clear winner at our house. It's a little less healthy, a little more time consuming, but it's match has not been found here at the Snow house. It provides grains, dairy and protein and Cael will eat it without complaint (which is huge). I wake up, prepare it, but it in the oven to bake and then go wake the kids up, by the time they're ready for school the food is ready to eat. Simple, right?!?
I'm a huge fan of Our Best Bites, and this is indicative of the quality of recipes you'll find on their site.
BAKED OATMEAL
Originally found at http://www.ourbestbites.com/2011/02/baked-oatmeal/
3 cups regular oats (though in a pinch I've used quick oats and it was still really good)
3/4 cup brown sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
3/4 cup craisins, raisins, etc.
1 cup milk
1/2 cup butter (1/4 cup can be replaced with applesauce)
2 tsp. vanilla
2 eggs
Preheat oven to 350°. In a large bowl combine the oats, brown sugar, cinnamon, baking powder, salt and craisins.
In a smaller bowl, mix together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry and stir to combine. Pour into an 8x8-in. baking dish. Bake for 40 minutes or until golden brown. Serve immediately with warm milk. Serves 8.
Yes, I love my sleep. And I love my kids happy, which comes from them getting more sleep.
And yes, I love how this year is going, it's so much better, even with the lack of sleep. I love knowing what is going into my kids stomachs for every single meal. We try to eat pretty healthy, and relatively package free, I can't say the same thing about school food.
However, with the introduction of another meal to prepare each day came a whole new obstacle. Not getting stuck in the breakfast rut, like I sometimes get bogged down in for lunch menus. I spent a long time preparing a list of foods that were our old stand-bys and I've done some fun research since then to find variations to the same things.
Today, we're going to address oatmeal. Oatmeal can be sooo good, and it can be sooo bad. I am not a fan of slimy, gooey oatmeal. I want the oats to still have some bite, and not resemble something you would encounter when you have a cold. I know, gross. So is slimy oatmeal.
We've tried three oatmeal recipes since school started. One was something I had in my recipe box from who knows where, then we tried this one, and then this morning we tried this one. All of them were tasty, all of them were relatively healthy (think fiber, dairy and vitamins), but one was a clear winner in our household.
Let's countdown from #3 to #1...
#3 comes to us from a package of quick oats from the Church storehouse. It's the easiest recipe of the three, and also the fastest to prepare. It's not bad, particularly if you add brown sugar, or maple syrup, or fruit. It's an easy standby for a rushed, cold morning.
CREAMY OATMEAL
4 1/4 cups water
1/2 tsp. salt
2 cups uncooked oats
1 tbsp. powdered milk
1 tbsp. sugar
Bring water and salt to a boil. Stir in oats and reduce heat. Cook about 5 minutes, stirring occasionally. Increase or decrease water for thinner or thicker oatmeal. Add powdered milk and sugar and stir well. Makes 4 cups of cereal.
#2 was one of the first things I found on Pinterest (yes, I'm now part of one more time-sucking social network). I'm giving it number two because it has the potential to be so much better than it was this morning. It's easy, because it's a crockpot recipe. It's tasty enough. However, because I thought about doing this late last night, I used regular oats, instead of steel cut oats. I'm hoping it's a little less slimy with steel cut oats... If not it's still easy, tasty and filling.
APPLE PIE BREAKFAST
Originally found at http://www.cookingwithjax.com/2011/01/apple-pie-breakfast.html
1 cup steel cut oats *
3 diced apples
1 cup apple juice
3 cups water
For best results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-5 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so.
You can also cook longer without stirring as often, but you have to add more water liquid and it does come out a bit mushier. Add an extra cup of liquid for 7-8 hours in slow cooker. (btw, I cooked it for 6 hours on low, it sat for 2 hours on warm and I added no extra liquid but I also used regular oats, not steel cut...)
* It must be steel cut oats, regular oats get very soggy when cooked this way. You can find steel cut oats in your local grocery store (sometimes they are called "Irish oats" or "pinhead oats").
#1 is the clear winner at our house. It's a little less healthy, a little more time consuming, but it's match has not been found here at the Snow house. It provides grains, dairy and protein and Cael will eat it without complaint (which is huge). I wake up, prepare it, but it in the oven to bake and then go wake the kids up, by the time they're ready for school the food is ready to eat. Simple, right?!?
I'm a huge fan of Our Best Bites, and this is indicative of the quality of recipes you'll find on their site.
BAKED OATMEAL
Originally found at http://www.ourbestbites.com/2011/02/baked-oatmeal/
3 cups regular oats (though in a pinch I've used quick oats and it was still really good)
3/4 cup brown sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
3/4 cup craisins, raisins, etc.
1 cup milk
1/2 cup butter (1/4 cup can be replaced with applesauce)
2 tsp. vanilla
2 eggs
Preheat oven to 350°. In a large bowl combine the oats, brown sugar, cinnamon, baking powder, salt and craisins.
In a smaller bowl, mix together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry and stir to combine. Pour into an 8x8-in. baking dish. Bake for 40 minutes or until golden brown. Serve immediately with warm milk. Serves 8.
Tuesday, November 22, 2011
Pumpkin Dinner Rolls
Do you still need a roll recipe for Thanksgiving? These are so good. Do not be scared, they don't really taste pumpkin-y. Just soft and tender. Sooo good! You can easily half the recipe.
original recipe found HERE.
original recipe found HERE.
Pumpkin Dinner Rolls
Yield: 4 Dozen Rolls
Ingredients:
1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin (I used canned)
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin (I used canned)
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast
Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.
Wednesday, November 2, 2011
White Chicken Chili
If I start making soups and stews maybe the weather will cool down!
White Chicken Chili/Soup
Adapted by Loni Jenks from the BYU Cooking Class Recipe Book by Janet
Stocks
3-4 cans great northern white beans, drained and rinsed
1/2 lb. bacon, diced and cooked
1-2 cups of mild salsa
3-4 chicken breasts
8 oz. shredded pepper jack cheese
Chicken stock
Cook the chicken with half the salsa, either in a pot or a slow cooker, then shred
it. Cook the bacon (I like to bake mine in the oven on a cookie sheet lined with
parchment paper because to clean up you just have to wait for the grease to
cool, roll it all up to and throw it away!).
Combine all the ingredients, except the cheese, in a heavy pot or slow cooker.
Add chicken stock as desired to loosen it up. Simmer over medium heat for 15
minutes or so (for a slow cooker about an hour) until ingredients are warmed
through. Stir in the cheese and simmer a little while longer until it's melted. Add
any additional chicken stock to make it your desired consistency.
Serve with tortilla chips.
White Chicken Chili/Soup
Adapted by Loni Jenks from the BYU Cooking Class Recipe Book by Janet
Stocks
3-4 cans great northern white beans, drained and rinsed
1/2 lb. bacon, diced and cooked
1-2 cups of mild salsa
3-4 chicken breasts
8 oz. shredded pepper jack cheese
Chicken stock
Cook the chicken with half the salsa, either in a pot or a slow cooker, then shred
it. Cook the bacon (I like to bake mine in the oven on a cookie sheet lined with
parchment paper because to clean up you just have to wait for the grease to
cool, roll it all up to and throw it away!).
Combine all the ingredients, except the cheese, in a heavy pot or slow cooker.
Add chicken stock as desired to loosen it up. Simmer over medium heat for 15
minutes or so (for a slow cooker about an hour) until ingredients are warmed
through. Stir in the cheese and simmer a little while longer until it's melted. Add
any additional chicken stock to make it your desired consistency.
Serve with tortilla chips.
Thursday, October 27, 2011
Printable Menu Planners
I'm always looking for help when planning my weekly menu. I only do a week at a time so I thought I would share a few of my favorite printable planners:
The One With Lots of Ink but 3 Meals a Day
The One With the Grocery List
The One With Lots of Options
My Menu for the Week (in no special order, most have links):
Breakfast
Peanut Butter & Oatmeal Banana Muffins + Fruit
Tofu Orange Smoothies + Bagels
Breakfast Burritos (make extra to put in freezer)
Cheese Toast + Oranges + Bananas
Pumpkin Pancakes + Maple Sausage
Baked French Toast + Strawberries
Baked Oatmeal
Lunch
Green Salad + Macaroni and Cheese
PB&J + Carrot Sticks
Ham and Cheese on Crackers + Apples
Tuna and Egg Salad Sandwiches
Bean and Cheese Burritos
Grilled Cheese and Soup (from freezer)
Quesidillas + Green Salad
Supper
Chili Frito Pie (Using leftover extra chili in freezer)
Orange Chicken + Rice + Asian Salad
Pork Tenderloin + Mashed Potatoes + Green Beans
Fish Tacos
Steak + Pasta Salad + Fruit Salad
Terriyaki Salmon + Rice + Stir-fry Veggies (will post this recipe soon, we love it)
Halloween Party Potluck - Bringing Halloweenies (adapted) & Monster Eyes
Snack/Desserts
Homemade Granola Bars
Banana Bread
If you are interested in a recipe that I didn't post a link for just leave a comment and let me know. I'll try to get on it!
The One With Lots of Ink but 3 Meals a Day
The One With the Grocery List
The One With Lots of Options
My Menu for the Week (in no special order, most have links):
Breakfast
Peanut Butter & Oatmeal Banana Muffins + Fruit
Tofu Orange Smoothies + Bagels
Breakfast Burritos (make extra to put in freezer)
Cheese Toast + Oranges + Bananas
Pumpkin Pancakes + Maple Sausage
Baked French Toast + Strawberries
Baked Oatmeal
Lunch
Green Salad + Macaroni and Cheese
PB&J + Carrot Sticks
Ham and Cheese on Crackers + Apples
Tuna and Egg Salad Sandwiches
Bean and Cheese Burritos
Grilled Cheese and Soup (from freezer)
Quesidillas + Green Salad
Supper
Chili Frito Pie (Using leftover extra chili in freezer)
Orange Chicken + Rice + Asian Salad
Pork Tenderloin + Mashed Potatoes + Green Beans
Fish Tacos
Steak + Pasta Salad + Fruit Salad
Terriyaki Salmon + Rice + Stir-fry Veggies (will post this recipe soon, we love it)
Halloween Party Potluck - Bringing Halloweenies (adapted) & Monster Eyes
Snack/Desserts
Homemade Granola Bars
Banana Bread
If you are interested in a recipe that I didn't post a link for just leave a comment and let me know. I'll try to get on it!
Friday, October 21, 2011
Pumpkin Season
It's Pumpkin season! Pretty much my favorite season of the year, for fun and for food. I love cooking with pumpkin and i love carving pumpkins. Plus I love Pumpkin spice scented candles.
With this dessert you won't have to light the candles. It brings the scent into your house for real. Plus then you get to eat it and you don't have that waxy aftertaste. (for the record I have never tasted my candles)
Streusel Topped
Pumpkin Pie
1 (15 oz.) can pumpkin (2
cups)
1 (14 oz.) can Sweetened Condensed Milk
1 large egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (6 oz.) prepared graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tablespoons All
Purpose Flour
2 tablespoons
cold butter
3/4 cup chopped walnuts
Whipped cream
HEAT oven to 425°F. Whisk together pumpkin, sweetened
condensed milk, egg, 3/4
teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
BAKE 15 minutes.
While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in
butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in nuts.
REMOVE pie from
oven; reduce oven to 350°F.
Sprinkle streusel mixture over pie.
BAKE 40 minutes
or until set. Cool. Serve warm or at room temperature. Top with whipped cream,
if desired.
Thursday, October 20, 2011
After School Delight
I don't know about you guys, but no matter what I pack for my kids lunches, they come home starving.
Starving.
I don't want them to fill up too much before dinner, but I can't stand "starving" my kids.
Here's a new idea. Something filling, pretty healthy, and easy to throw together.
AFTER SCHOOL TRAIL MIX
3 cups rolled oats
Combine all ingredients into a large bowl and stir to coat thoroughly.
Pour granola mixture onto a large baking sheet that has been lightly sprayed with olive oil.
Bake in a 300 degree oven for about 1 hour or until golden. Stir every 15 minutes.
Allow to cool and enjoy!
If you're like my family, and you have to have sugar running through your veins at all times, by all means add M&Ms after you've baked it and it's cooled. There isn't much better than M&M's in trail mix. At least for 5/6 of our family.
Starving.
I don't want them to fill up too much before dinner, but I can't stand "starving" my kids.
Here's a new idea. Something filling, pretty healthy, and easy to throw together.
AFTER SCHOOL TRAIL MIX
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
1/2 cup sunflower seeds
1 cup pistachios
3/4 cup shredded sweet coconut
1 cup honey
1 cup golden raisins
1 cup craisins
Salt to taste
Combine all ingredients into a large bowl and stir to coat thoroughly.
Pour granola mixture onto a large baking sheet that has been lightly sprayed with olive oil.
Bake in a 300 degree oven for about 1 hour or until golden. Stir every 15 minutes.
Allow to cool and enjoy!
If you're like my family, and you have to have sugar running through your veins at all times, by all means add M&Ms after you've baked it and it's cooled. There isn't much better than M&M's in trail mix. At least for 5/6 of our family.
Wednesday, October 12, 2011
Squash and Beans
I'd like to thank Nicole for emailing me today's post. My life has been eaten up with photo shoots, back to school meetings, piano lessons and everything else that a wife/mother-of-4/teacher/chef/etc. has to do.
Sorry for the absence!
If you've read my past posts (say that 10 times fast) or know me, you know I'm a sucker for black beans, burritos and all kinds of squash. This recipe incorporates all things wonderful. No, I haven't made them yet, but I know Nicole, and I know Nicole's cooking, and it's got to be good. I'm making them this week, and I can't wait.
Seriously, tonight's dinner of baked ham, with homemade augratin potatoes just doesn't seem as good when my mouth is watering for this...
Butternut Squash & Black Bean Burritos (serves 3-4)
3-4 whole wheat flour tortillas
1 1-lb. butternut squash, diced into 1” cubes
1 can black beans, rinsed & drained
1 c fresh spinach, coarsely chopped
1/4 c diced yellow or red onion
2 T olive oil, divided
1/2 t salt, divided
1/4 t sugar
Freshly ground pepper to taste
2 t minced garlic
1/4 t ground cumin
1/8 t cayenne pepper (optional)
Salsa, sour cream and other burrito fixings of your choice
Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.
Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.
To assemble your burritos, take a warm tortilla and fill with a generous amount of the black bean and squash filling. Add a nice handful of chopped spinach on top and roll together (the spinach will wilt slightly inside). Serve with salsa, avocado, cilantro or any burrito fixins that you like!
Sorry for the absence!
If you've read my past posts (say that 10 times fast) or know me, you know I'm a sucker for black beans, burritos and all kinds of squash. This recipe incorporates all things wonderful. No, I haven't made them yet, but I know Nicole, and I know Nicole's cooking, and it's got to be good. I'm making them this week, and I can't wait.
Seriously, tonight's dinner of baked ham, with homemade augratin potatoes just doesn't seem as good when my mouth is watering for this...
Butternut Squash & Black Bean Burritos (serves 3-4)
3-4 whole wheat flour tortillas
1 1-lb. butternut squash, diced into 1” cubes
1 can black beans, rinsed & drained
1 c fresh spinach, coarsely chopped
1/4 c diced yellow or red onion
2 T olive oil, divided
1/2 t salt, divided
1/4 t sugar
Freshly ground pepper to taste
2 t minced garlic
1/4 t ground cumin
1/8 t cayenne pepper (optional)
Salsa, sour cream and other burrito fixings of your choice
Preheat the oven to 400°. In a medium bowl toss together the squash, 1 tablespoon of olive oil, 1/4 teaspoon of salt, sugar and ground black pepper until the squash is evenly coated. Spread onto a foil lined baking sheet and roast for about 20 minutes, until the squash is tender and lightly browned. Set aside.
Heat the remaining tablespoon of olive oil and the garlic in a large skillet over medium heat. Add the onions and sauté for about 2 minutes or until they begin to soften. Next, add the drained black beans and cook for 3-4 minutes, stirring gently. Finally, add the roasted squash and cook for another 2-3 minutes, or until everything is completely heated through.
To assemble your burritos, take a warm tortilla and fill with a generous amount of the black bean and squash filling. Add a nice handful of chopped spinach on top and roll together (the spinach will wilt slightly inside). Serve with salsa, avocado, cilantro or any burrito fixins that you like!
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