Week 7 Cooking Group

RIGATONI WITH SWISS CHARD AND SAUSAGE

Source: Canadian Living

Ingredients:
4 c. pasta
1/2 c. salted pasta water
4 italian sausages, removed from casings
1 onion, chopped
8 c. swiss chard, chopped (I used spinach)
1/2 c. fresh basil, chopped
1 c. diced tomatoes
1 can navy beans, rinsed and drained
3 cloves of fresh garlic or 3 tsp pickled garlic
red pepper flakes
Mozza cheese

Parm cheese

Directions:

1. In large skillet, heat oil over medium-high heat; saute sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes.

2. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans.

3. Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot reserving 1/2 cup cooking liquid. Add sauce, reserved cooking liquid and Swiss Chard(Spinach); toss to coat. Transfer to 10-cup glass baking dish.

4. Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375F oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes.

Shawn: Love "Please make this one again!"

Me: Love, will make this one again

Emily: Love

Julia: Love, (she actually sat down and ate dinner)

Becca: Love, easy to please

Special Guest: Andrea, Love

Canadian Living is one of my favourite magazines! Growing up my Mom always subscribed to it. We would it yummy things from this magazine all the time! It was so much fun to make this meal with my Sister, and have my family enjoy the meal!

Week 6 Cooking Group

This recipe was so amazing. I thought I would share it, especially with Thanksgiving coming up for our American friends. This will be a family keeper for the holidays. It was loved by all, even those that aren't cranberry sauce fans!

Apple Cranberry Sauce (From Paula Deen)

Makes 10-12 Servings

2 Granny Smith apples, peeled, cored and finely chopped

3/4 cup sugar

1/2 cup cranberry juice cocktail (I used apple juice)

2 tbsp balsamic vinegar

1 cinnamon stick

1 (12oz) package fresh cranberries

In medium saucepan, combine apples, sugar, juice, vinegar, and cinnamon stick. Bring to a boil over medium-high heat; boil for 3 minutes. Stir in cranberries; reduce heat, and simmer for 8 minutes, or until cranberries pop. Discard cinnamon stick. Remove from heat; cover, and chill.

Note: Apple Cranberry Sauce can be stored in an airtight container in the refrigerator for up to 1 week.

It was voted "Love" all around!

Sorry, no picture!

Week 5 Cooking Group

We've been so out if it here. There's been teething babies, sick kids, and family shtuff! We've also been able to have one of my very cool sisters come and visit this week. Shout out to Andrea! So I was relieved when I checked out the Foodie Blog and saw she has been delayed too, with life. Because that's what we are in, the thick of it :)

So here's the recipe. It's from the book First Meals by Annabel Karmel. And guess what, it was a hit! Finally!

Zucchini & Tomato Frittata

2 tbsp Vegetable Oil

1 Onion, chopped

1 1/4 cup Zucchini, thinly sliced

salt and pepper, to taste

2 Tomatoes, peeled, seeded, and chopped

4 Eggs

1 tbsp Milk

2 tbsp freshly grated Parmesan

1. Heat the oil in a 9 1/2in nonstick skillet. Add the onion and zucchini, season lightly, and cook for about 15 minutes. Add the tomatoes and continue to cook for 3-4 minutes.

2. Beat the eggs with the milk and pepper and pour over the vegetables. Cook over medium heat for about 5 minutes, or until the eggs are set underneath. Preheat the broiler to high.

3. Sprinkle the Parmesan over the frittata and cook briefly in the broiler until golden (if necessary, wrap the pan handle with foil to prevent burning). Cut into wedges and serve hot or cold.

You can make different Variations of this recipe. I had some mushrooms on hand, and my kids LOVE mushrooms. Get creative! It's fun and oh so yummy!

Shawn: Like, "we can have this again"

Me: Love, "I could have this all the time!"

Emily: Love, "this is yum!"

Julia: Love, there was nothing left on her plate and she asked for seconds. Good sign!

Becca: Love, but we all know she is pretty easy to please.

Enjoy!

See you next week!

Week 4 Cooking Group

Spaghetti Squash with Tomatoes and Herbs

Ingredients:

• 1 Medium Spaghetti squash
• 2 Cloves Garlic, minced
• 2 teaspoons Olive Oil
• 1 Can Diced Tomatoes, drained
• 1 Tablespoon Chopped Fresh Basil
• 1/8 teaspoon Dried Oregano
• 2-3 Tablespoons Grated Parmesan Cheese (or Romano Cheese if you prefer)

Steps:

1. Prepare and cook squash, by baking, microwave or boiling.
2. Sauté the minced garlic in the 2 teaspoons Olive Oil until it's softened and fragrant.
3. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 - 15 minutes.
4. Spoon the garlic tomatoe mixture on top of squash strands.
5. Top with grated parmesan or romano cheese.

Serves 4-6

Shawn, Yuck -Me"You ate it all?!" Shawn-"I knew it was good for me! Anything that tastes bad is good for me"

Me, Yuck

Miss Em, Yuck "this would taste great if it was real spaghetti and you got rid of the squash!"

Juju, N/A (she fell asleep after a long day of tantrums)

Becca, Love

Conclusion this recipe is appropriate for a one year old. If I make it again, use real pasta, blend squash, toss pasta with squash and top with tomato mixture!

Side note, hoping next week I pick a winner of a recipe. Usually I have better luck with my family then this.

Oh and we did try a new recipe today that was a huge hit in the house. It's for pumpkin chocolate chip bread.

Here's the link! CuisineNie: Pumpkin-chocolate chip bread Enjoy! We sure did!

Week 3 Cooking Group

Stuffed Eggplant *2nd recipe at the bottom of the post (two recipes in one, those are my favorite!)

Okay this wasn't a big hit with everyone, I think it was the rice mix I picked. But I have to say I loved it and I'm happy we tried something new.

Ingredients,

1 box of Zatara's Dirty Rice Mix

2 Eggplants

Olive Oil

1-2 Tomatoes, chopped

1 cup Cook Chicken, chopped

1 cup shredded cheese

Follow directions on Rice Mix. Take Eggplants and wash and cut them in half. Place on a cookie sheet covered with aluminum foil. Lightly brush Olive Oil on the skin of the Eggplant. Cook at 350 for 10min. While the eggplants are cooking add chopped tomato and chicken to the rice mixture. When eggplants are done scoop out flesh and chop. Add chopped eggplant to the rice mixture. Stuff mixture into eggplants, top with shredded cheese and bake for another 20min.

Shawn, Like

Me, Love

Emily, Yuck "the rice is too spicy"

Juju, Yuck, (because Emily said Yuck.)

Becca, Love

Next time I'll use the Black Bean Rice mix. It's less spicy. I know it will be better liked that way. By the way we had leftover over filling. So I made *Enchiladas the following night with the mixture. That was a huge hit.

*Eggplant Enchiladas

Use Mix from above Recipe

6 Large White Flour Tortillas

2 cups Salsa (We had some homemade salsa we had just canned, but use your families favorite)

1 cup shredded cheese

Preheat oven to 350. Fill shells with mixture. Roll and place in lightly greased baking dish. When done filling tortillas, pour 2 cups salsa over them. Top with shredded cheese. Place in oven and bake for 20 minutes or until cheese has completely melted. You can serve this with guacamole and sour cream. Enjoy.

Shawn, Like

Me, Like

Miss Em, Like "just a little spicy"

Juju, Like

Becca, Love, there was nothing left!

Week 2 Cooking Group

Okay, we had a hit, and I didn't even follow a recipe. I made it up. Sorry this is late too. I couldn't find the camera.

Veggie Stir Fry with Black Bean Sauce

1 cup carrots, sliced

1 cup celery, sliced

1 cup sliced mushrooms

1 red pepper thinly sliced

1 pkg fresh egg noodles

1 tsp sesame oil

1 tbsp teriyaki sauce

2 tsp black bean sauce

Follow instructions on noodles. Set aside. Prepare your veggies. Add sesame oil to pan and heat. Add carrots and celery. Cook for a few minutes till soft, add mushrooms and peppers. Cook till veggies are desired tenderness. Add teriyaki sauce and black bean sauce. Cook for a few more minutes and serve veggies over noodles.

Shawn - Like

Me - Love

Miss Em - Like "Mom I would have this again!"

Juju - Like, no real comment

Becca - Love

We had another stir fry later in the week. I used Mung Beans that we had sprouted and the kids LOVED it! So with this recipe you can add any veggies you want.

Week 1 Cooking Group

I have joined a cooking group. Or should I say our family has. For the Next Eight Tuesday's I will be posting a recipe that is new to our family. I will also post the kids comments and Shawn's, and hopefully if I remember a picture of our Yummy Meal. I always find it nice when there are pictures with the recipe. So here we go.

Mustardy Pork Chops with Gnocchi

4 Pork Chops, about 2 pounds total weight

4 tsp Olive Oil

1 cup Cider (I didn't have any cider so I used apple juice and 1 tsp Apple Cider Vinegar)

2 tbsp Whole-Grain Mustard

2/3 cup Heavy Cream (I used half-and-half)

1. Cut the Fat of the chops, then bash them briefly but brutally with a rolling pin between two pieces of plastic wrap to make them thinner.

2. Heat the oil in a pan, then cook the chops over moderately high heat for about 5 minutes per side. Remove them to a warmed place.

3. Pour the cider into the pan (Juice and Vinegar), still over the heat, to delgaze it. Let bubble away for a minute or so, then add the mustard and stir in the cream.

4. Let the sauce continue cooking for a few minutes before pouring it over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding to your plates.

From Nigella Express by Nigella Lawson

I meant to do steamed sesame spinach as a side but I forgot the spinach so we had cucumber slices.

Okay results, I've decided instead of a 1 out of 10 we would have Love, Like, and Ugh!

Husband: Like, "very mustardy" (not a big mustard fan)

Me: Like, but would use honey mustard instead of regular mustard next time

Miss Em: Like, but "only the meat" with no sauce and no gnocchi

Juju: N/A, would not sit down for dinner a little under the weather, better luck next time

Becca: Love, her plate was clean and she wanted more especially the gnocchi

So not too bad for our first recipe.