Thursday, August 30, 2007

What do you feed a toddler?

Mia is a decent eater but also a little picky. I'm always looking for new ideas of healthy things to feed her for a meal, snack, etc. Can anyone out there share some ideas?

Saturday, August 25, 2007

Chicken Pistachio Salad

This is a yummy & quick to make summer salad to get you through those warm summer months!!

2-3 chicken breasts, cooked and shredded
4 celery stalks, finely chopped
3/4 cup grapes, sliced in half
1/3 cup shelled salted pistachios, roughly chopped
1/3 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

Combine chicken, celery, grapes, pistachios, mayonnaise, salt & pepper. Stir well to coat and refrigerate until ready to serve. Serve over a few leaves of romaine lettuce.

Friday, August 24, 2007

Zucchini Bread

I had a request for my zucchini bread recipe. It's actually my mom's recipe and it's fabulous--thanks mom. I usually make it by replacing half of the flour with white whole wheat flour and half of the oil with applesauce. This makes a yummy toddler food too (inspite of the sugar...)

3 eggs
2 C sugar
1 C oil
3 C flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. vanilla
2 C grated (on the small grates) zucchini
1 C chopped nuts (optional)

Mix all together. Place in 2 greased and floured loaf pans. Bake for 60 minutes at 350 degrees.

Bow Tie pasta with asparagus, almonds and browned butter

1 tablespoon table salt
1/2 teaspoon table salt
1 pound bow tie pasta
2 tablespoons vegetable oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
3 large cloves garlic , sliced thin
2 medium shallots , sliced into thin rings
1/2 teaspoon ground black pepper
6 tablespoons unsalted butter , cut into 6 pieces
1 cup sliced almonds
1/4 cup red wine vinegar
1 teaspoon fresh thyme , chopped
1 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.

*In a pinch you can use powdered parm, but I wouldn't substitute onions for the shallots. Also I have used chopped almonds instead of sliced and it was fine, and dried thyme works great too.

Penne with Havarti

The is my new favorite pasta recipe. I promise you will love it, it's amazing. I have even made it twice in one week.

6 T. Olive Oil, Divided (4T for the sauce and 2 T to toss pasta with)
1 Clove Garlic Minced
4 T. Basil Minced
2 Cups Chicken Broth
1 C. Onion Finely Chopped
1 Can Italian Stewed Tomatoes (28 oz.)
1/2 Teaspoon Red Pepper Flakes
2 1/2 Cups Grated Havarti Cheese
1/2 to 2/3 cup olive tanpenade- you can find it at Costco or in a local grocery store next to the sliced cheese and prepared dips.
1/4 Cup Fresh Basil Leaves
1/3 Cup Parmesan Cheese

Combine the first seven ingredients in stockpot; simmer sauce until reduced by half. Cook 16 oz. of penne pasta. Drain and toss with 2 T. olive oil. Add sauce and 2-½ c. havarti cheese grated. Mix together and put in a 9x13 pan (sprayed with Pam). Cover with basil, olive tanpenade and 1/3 cup Parmesan cheese. Bake @ 350 degrees for 30 minutes

* This sauce freezes well and is good over any kind of pasta.

Blue Ribbon Chocolate Chip Cookies

I thought I'd kick off the blog with an American classic...these cookies are so yummy and I always have people ask me for the recipe. They're also good with 1/2 chocolate chips and 1/2 peanut butter chips.

2 1/2 C oatmeal
1 C butter
1 C sugar
1 C packed brown sugar
2 eggs
1 t vanilla
2 C flour
1/2 t salt
1 t baking powder
1 t soda
3 C chocolate chips
1 1/2 C chopped walnuts

Measure oatmeal into a blender and blend to a fine powder. Beat butter & sugar until fluffy. Stir in eggs and vanilla. Add flour, oatmeal, salt, baking powder and soda. Stir until blended. Add chocolate chips and walnuts. Roll into balls and place two inches apart on baking sheet. Bake at 375 for 10 minutes.

Tuesday, August 14, 2007

Calling All Recipes!

Hi Friends,

As I talk to all of you out there it seems that each of us have a universal problem. We all get stuck in recipe ruts! Of course there is experimental cooking going on but I thought how fun it would be to be able to exchange tried and true recipes (or warnings of cooking disasters) among friends. I hope you will all post recipes so that we can share in the goodness as well as keep in touch!