"Fruit" Smoothies

I was trying to get my kids to eat carrots for lunch, and I decided to give this a try, inspired by V8 fruit and veggie blends.  It's another of my "throw it all together and see what happens" creations, which means of course the amounts are approximate.  You really can taste the raw carrots in it, but my girls were won over by the novelty and bright purple color, and they LOVED it.  I am hoping that doing stuff like that will give them a chance to see that they actually do like the taste of carrots - but I'm sure not going to tell them what's in it!  According to an online recipe analyzer, it's full of vitamins A and C, phosphorus, potassium, and fiber, and it sure made my life easy trying to figure out a vegetable for lunch.

“Fruit” Smoothies

1 ½ C. carrots

1 apple (skin on, but no core, of course)

½ C. water

1 6-oz. container vanilla yogurt

½ to 3/4 C. frozen raspberries and blueberries

Combine all ingredients in blender and run until very smooth.

Rasta Pasta

I've been working on this recipe for probably 5 years now.  If I ever enter a recipe competition, this would be what I submit!  We originally had a dish like this at a restaurant in Beaverdale, but the last time we went there for this dish, it had changed completely and Travis said he much preferred my version.  It's sweet and spicy to whatever your preference is, and if you have precooked chicken in the freezer (there I go again preaching about that!) it can be ready in the time it takes your noodles to boil.  It's too much flavor for my kids, so I boil the whole box of noodles and save out some unsauced chicken and noodles for their plates, and then do a sweet potato in the microwave for their veg.  Seriously, a 30 minute dinner for us!

If you don't have precooked chicken, you can use the spice combo to rub on the chicken and either roast it in the oven or saute it in the same pan you build the sauce on top of.

Rasta Pasta

2 C. cooked chicken breast, bite size

1 T. chili powder

1 T. jerk seasoning (Penzey’s)

½ to 1 tsp. mustard powder

½ tsp. allspice

1 tsp. hot sauce, optional (Sriracha's is what I have on hand)

1/3 C. juice from can of pineapple chunks

<½  C. sugar

¼ C. vinegar

2 T soy sauce

¼ C. Mango-chipotle sauce (Bronco Bob's, from World Market)

1/3 C. water + 2T cornstarch

2/3 box of penne or rotini

1 T. oil
1 sliced green pepper, 2 sliced green onions, and 1 small can chunk pineapple

Boil the pasta by box directions.  Combine the pineapple juice through mango-chipotle sauce and the spices, and once brought to a boil, add the chicken to the sauce to reheat it.  Stir fry the veggies and pineapple in oil, and add to the sauce. Thicken the sauce with the cornstarch and water mix, and add to the pasta.

Fried Potatoes

Most people have french fries or tots in their freezer, and I suppose I probably do, too, but I generally prefer to make fried potatoes.  It was a beautiful day outside so Travis grilled our burgers, and I made a batch of these to go with.  I don't have a recipe, really, it's more of a method with general guidelines.  But pretty foolproof, and just as tasty as fries with less fat and salt. The keys to really crispy taters are fully-cooked potatoes that have cooled a bit, a very hot cast-iron skillet, and not stirring too much.  I leave the skins on the potatoes, because I have established with my kids that they have to eat the peels of things.  It works out well since that's the most nutritious part of foods, and I'm far too lazy to peel things for them... and they don't know any different. mua ha ha ha!!

Place 3-4 baking potatoes in the microwave and cook (on the potato setting, if your microwave has it) until fully done.  Meanwhile, get the cast-iron skillet hot and add 1-2 T of oil. Slice the cooked potatoes into bite-size chunks and let the steam escape, then carefully place them in the very hot oil.  Let them sit and get crispy on one side before turning the chunks around in the pan, about 10 minutes.  Once they're browned, add salt and pepper, and serve with ketchup. (of course!)