Monthly Archives: September 2011

September 15, 2011 · 9:14 am

Hot Quinoa Breakfast Cereal

If you like to have oatmeal on a chilly fall morning, then this is right up your alley.

Ingredients:
1 cup quinoa
2 cups water
1/2 cup apples, thinly sliced
1/3 cup raisins
1/2 teaspoon cinnamon
milk or cream
honey or brown sugar

Instructions:
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for about 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed (about 8 more minutes).

Serve with milk or cream and sweeten to taste with honey or brown sugar.

What did the family think? I am the only one who had this since I usually eat breakfast after I get the kids to school, but it was fantastic and made the house smell like fall.

Where did this recipe come from? CD Kitchen

Photo from Cooking Books

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Filed under Breakfast, Definitely Making it Again, Easy, Vegetarian

September 14, 2011 · 8:59 am

To start off the school year I wanted to make some cookies that were tasty, but also had a little bit of healthy thrown in there too. These cookies turned out great and have been a hit for after school snacks as well as lunchbox desserts. (They are also good with a big glass of milk when the kids are in bed and I finally get a chance to sit down.)

Ingredients:
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup butter, softened to room temperature
1 egg
1 tsp vanilla
1 T milk
1 cup flour (whole wheat, all-purpose, whatever you have)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup uncooked quick rolled oats
2 T wheat germ
2/3 cup semisweet chocolate chips
1/3 cup sunflower seeds
Parchment paper

Instructions:
Preheat the oven to 350 degrees.

Combine the sugars in an electric mixer.

Cream the sugars with the softened butter.

Add in the egg, vanilla, and milk. Cream until smooth.

In a separate bowl, combine the flour, soda, baking powder, salt and cinnamon. Add slowly to the wet mixture until incorporated.

Once smooth, stir in the oats, wheat germ, chocolate chips, and sunflower seeds.

Using a cereal spoon, drop rounded teaspoons about 2 inches apart on a cookie sheet lined with parchment paper.

Bake for 12-15 minutes or until lightly golden around the edges. Makes around 2 dozen (depending on the size of your cookies).

Did I change anything? The recipe above is my version of one that I found on-line and tweaked a bit…less sugar and I added the wheat germ and sunflower seeds.

What did the family think? Everyone LOVED them!

Where did this recipe come from? A Dash of Sass (and then I changed it up a bit)

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Filed under After School Snacks, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

September 13, 2011 · 12:43 pm

Chicken Enchilada Pasta

If you have been reading MommaCooks long enough you may have noticed that we eat A LOT of pasta around here. When I see a new pasta dish that looks good, I almost always give it a try. I am so glad I made this one, not only is it deelish, but it made so much food that we are going to be eating it for dinner again tonight.

Ingredients:
~ 2 cups cooked chicken, shredded
2 TBSP oil
2 cloves garlic, minced
1/2 medium onion
1/2 red bell pepper
1 â€“ 4oz. can chopped chilis
2 tsp chili powder
1 tsp cumin
2 â€“ 10 oz. cans green enchilada sauce
1/2 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
salt & pepper to taste
1 pound pasta

Instructions:
Cook pasta according to directions.

Meanwhile, heat oil in large pan, saute onion and pepper until soft. Add garlic for just about 30 seconds, stirring frequently. Add chilis, enchilada sauces, chili powder, cumin, and chicken. Stir to combine, then let simmer over medium heat for 5-10 minutes.

Just before serving add in cheese and stir to melt. Turn off heat, then add sour cream and combine well. Pour over cooked pasta, stir it up and serve!

What did the family think? Hubby and I loved it and both had seconds. Our oldest liked it and wanted to have it in his lunch the next day. Our youngest didn’t like it, but I knew he wouldn’t like it before I even made it, so no surprises there.

Where did this recipe come from? LeeAnn over at Living the Dream

photo from Living the Dream

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Filed under Definitely Making it Again, Mexican

September 12, 2011 · 10:27 am

Tropical Coconut and Pineapple Smoothie

The day before school started last week we ventured out to our local science museum and ended up eating lunch there as well. Since our house has turned into a smoothie shop, my oldest made a beeline for their smoothies that were all lined up and packed in ice on the counter next to the stir-fry line. I am so glad I let him get it. Not only was it super tasty, but there was enough for all of us to share.

Ingredients:
1 cup unsweetened coconut milk
1 banana, sliced
1/2 cup pineapple chunks
1/4 cup unsweetened coconut flakes
2 T honey
1 cup vanilla yogurt

Instructions:
Put all ingredients in a blender and blend until smooth.

What did the family think? Yum!

Where did this recipe come from? It was inspired by the coconut smoothie we had at our local science museum.

photo from Make and Takes

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Filed under After School Snacks, Beverages, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

September 9, 2011 · 8:54 am

Crock Pot Ravioli Lasagna

So now that this thing called “school” has invaded our lives, our Tuesdays and Thursdays are a nightmare. School, violin, soccer…we don’t get home until almost 8:00pm. This recipe was a lifesaver yesterday and everyone liked it so much they had seconds.

Ingredients:
1 pound ground beef, turkey or chicken (browned and drained)
1 (28-ounce) jar prepared pasta sauce
25-30 frozen cheese or meat ravioli
2 cups Italian blend shredded cheese
2 tablespoons warm water

Instructions:
Use a 4-quart slow cooker. After browning the meat in a skillet, drain well and add the pasta sauce (save the jar!) to the meat in your saute pan. Stir to combine.

Scoop a large spoonful of meat sauce and spread into the bottom of an empty slow cooker. Add a layer of frozen ravioli. Then add another layer of meat sauce. Continue layering until you run out of ravioli and sauce. Sprinkle cheese evenly all over the top.

Put 2 tablespoons of water into the empty pasta sauce jar, and shake. Pour this water over the top of your “lasagna.”

Cover and cook on low for 6-7 hours, or on high for about 4. Your lasagna is done when the ravioli is tender and the filling is heated through.

Did I change anything? I didn’t, but I think the next time I make it I am going to use Italian sausage instead of ground turkey.

What did the family think? Everyone had seconds! What’s not to like about ravioli lasagna? 🙂

Where did this recipe come from? Crockpot365

photo from Amazon.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

September 8, 2011 · 9:12 am

Back to School Zucchini Bread

My husband and kids absolutely LOVE zucchini bread and I haven’t made it in a very long time. It turns out that making some zucchini bread this week was a great idea because we have had some for breakfast, packed it in lunch boxes and packed it for the kids to take for snacks at school AND it freezes up beautifully if you want to save a loaf for later since this recipe makes two loaves.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Instructions:
Preheat oven to 325 degrees.

Grease and flour two 8 x 4 inch pans.

Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl.

Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Did I change anything? I reduced the amount of oil and added applesauce. I reduced the amount of sugar. I left out the walnuts completely and I didn’t sift anything. All of the changes I made from the original recipe are reflected in the recipe above.

What did the family think? They fought over the last piece.

Where did the recipe come from? Allrecipes

photo from allrecipes.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian

September 7, 2011 · 10:28 am

Italian Sausage and Spinach Stromboli

We are back from vacation, the kids are back in school and I am back in the kitchen. The boys love pizza and really anything that involves pizza/pasta sauce, so I knew this would be a hit. I just wish I would have made more…everyone wanted seconds.

Ingredients:
1 pound pizza dough, homemade or store bought
All-purpose flour, for work surface
1/2 lb. Italian sausage
2 cups fresh spinach
2 cups marinara sauce
1 1/2 cups shredded part-skim mozzarella (6 ounces)
1 tablespoon olive oil

Instructions:
Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).

In a large skillet cook Italian sausage until done. Add spinach leaves and cook until just wilted.

Dividing evenly, scatter sausage/spinach mixture over dough, leaving a 1/2-inch border. Dividing evenly, top with mozzarella and 1/4 cup marinara.

Starting at the shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 20 to 25 minutes. Serve stromboli with 1/2 cup marinara for dipping.

Did I change anything? The original recipe called for salami and broccoli. I’m not sure I want broccoli in my stromboli. I wish I would have added some roasted red peppers to it. Since this is like a rolled up pizza basically, you can add just about anything to it that you’d normally have on your pizza.

What did the family think? Everyone loved it and wanted seconds, but there were no seconds. Note to self: make twice as much next time.

Where did this recipe come from? I got the idea for this recipe from Martha Stewart.

photo from Martha Stewart