"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!)

Arlene's Apple Bread

This is Arlene Trettin's recipe.  She used to give this bread out as door prizes at the annual Christmas party for my mom's young mother's group, and apparently it was quite the incentive to win the games!  She died this week at the age of 92, and her funeral was today.  My house smells like apples and spices, and I'm enjoying thinking of her as it bakes.  She was a kind and lovely person, and an amazing cook.  You'll see other recipes from her on this blog, I'm sure.

I only use half the poppy seeds, but other than that I follow this exactly.

Arlene’s Apple Bread

4 C. peeled, finely diced apples       

2 eggs

½ C. oil

1 tsp. vanilla

1½ C. sugar

2 C. flour

2 tsp. baking soda

¾ tsp. salt

2 tsp. cinnamon

1 tsp. cloves

½ C. chopped walnuts or pecans

½ C. raisins              

¼ C poppy seeds

Bake in two loafpans for 1 hour at 350. I put it into small pans, so just test with a toothpick to check doneness.

Eggplant Bhurtha

This is my favorite way to eat eggplant.  I did the whole Indian dinner tonight, with pork kebabs that were marinated in curry paste and buttermilk (didn't have any plain yogurt on hand) and then roasted under the broiler, and basmati rice and naan bread.  Sooooo tasty.  Once again, I can't say this recipe is an original of mine, although I did improve the directions over what I found on the internet recipe, and adapted it for those of us who don't keep whole spices and a spice grinder on hand!

Indian Eggplant - Bhurtha

1 eggplant

2 T. vegetable oil

1 medium onion, sliced

½ tsp. ground cumin

1 clove garlic, minced

1 tsp. chopped fresh ginger

1 14-oz. can tomatoes

1 tsp. curry powder

1/2 teaspoon salt

ground black pepper to taste

1/4 teaspoon cayenne pepper (opt.)

1/4 cup chopped fresh cilantro

Coat the outside of the eggplant with oil, and roast in 375° oven for 30 – 40 min.  Cut in half to help it cool, and then remove the skin and chop the flesh into cubes. While eggplant cools, heat the oil in the skillet and add onions, cumin, garlic, and ginger.  Once onions are soft, add the tomatoes and seasonings.  Add the eggplant, and then simmer for ~10 minutes to allow to reduce.   Garnish with cilantro, and serve with rice and naan bread.

Pizza Sauce

I have always wondered why jarred pizza sauce from the grocery store tastes so nasty compared to what comes on pizza from restaurants.  So a couple of years ago, I decided to make my own, and I haven't looked back.  The only change I've made recently is to cut out the onions due to Audrey's intolerance of them, and replace the garlic with garlic powder.  At that point, you can make it cold and omit the olive oil too, but I like to simmer the sauce together while I get the rest of the pizza ready to go.

This recipe makes enough for 1 large pizza.  I often triple or quadruple it so I've got 1-cup servings ready in the freezer for pizza night.  But a serious disclaimer on this is that this is more of an ingredient list than a recipe, because I measure all the herbs out in my hand instead of a measuring spoon (lazy!).  So if it seems way off, just add what you like instead!

Pizza Sauce

2 cloves garlic

1 T. onion, minced

¼ tsp. red pepper

2 tsp. olive oil

1 8 oz. can tomato sauce

1 T parsley flakes

1 tsp. basil

½ tsp. oregano

Dash of ground thyme

Salt and pepper

Saute first four ingredients until onions are soft.  Reduce heat and add tomato sauce and herbs.

Chicken Curry Risotto

I'm not a food photographer.  It was beautiful and delicious. You'll just have to believe me!

Another dish that can be made start-to-finish in <30 min, if you have precooked chicken on hand in the freezer.  A few tips: you can reheat the chicken by simmering it in the liquid that's boiling.  Medium-grain rice works fine for this - no need for the more expensive Arborrio rice.  Also, the dish has enough flavor that you can use mostly water instead of chicken broth, or use all water and add a couple of bouillon cubes when you add the spices.  The dish also needs salt and pepper, but I have no clue on the amounts.  I may have overestimated how much broccoli I threw in and underestimated the raisins (They're so sweet and good - I don't think you can add too many!).

Chicken Curry Risotto

6 C. chicken broth (or half water)

½ tsp. cumin

1 tsp. curry powder

2 C. medium-grain rice (Arborrio)

1 T. olive oil and/or butter

2 stalks celery, diced

½ C. raisins

2 C. broccoli, cooked (steamed in microwave for 5 min.)

2 chicken breasts, cooked & chopped

In a saucepan, boil the broth/water, and add cumin and curry powder.  In a frying pan, sauté the celery in the fat, and then add rice.  Once the rice has toasted, add the broth a few ladles at a time, waiting for the liquid to be completely absorbed before adding more.  About halfway through adding the liquid, add the raisins to the rice.  When all the liquid is absorbed and the rice is cooked, add the broccoli and chicken.