August 8th, 2017

Asparagus and Chicken with Pasta

1 lb favorite pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
4 cloves minced garlic
12 oz asparagus, cut into 1 inch pieces
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup pine nuts
1/2 tsp crushed red pepper flakes, or to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese

  1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
  2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
  3. While chicken is cooking, prepare pasta according to package directions. Drain.
  4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

August 8th, 2017

Stuffed Grape Leaves

1.5-2 lb ground lamb
1-2 cups rice
1/4 cup pine nuts
2 tsp Greek seasoning
1/4 tsp lemon pepper
2 tsp dried mint
1 jar grape leaves, reserve liquid
water

Directions

  1. Mix lamb, rice, pine nuts, Greek seasoning, lemon pepper and mint in large bowl.
  2. Roll into meatballs and wrap in grape leaves.
  3. Place in pan and add liquid from grape leaves.
  4. Add enough water to cover, and cover pan with foil.
  5. Cook in preheated oven for 75 minutes at 350 degrees.

August 8th, 2017

Roasted Pumpkin Seeds

Seeds from one pumpkin
2 tsp melted butter or oil
Salt to taste

Preheat oven to 300 degrees.

Clean off strings and pulp from pumpkin seeds as best you can. Toss in a bowl with melted butter or oil and salt. Spread in a single layer on a baking sheet and cook for about 45 minutes. Stir occasionally. When they’re golden brown, they’re done.

Salt is not the only spice choice. You can get creative with your spices depending on your tastes.

August 8th, 2017

Chocolate Covered Strawberries

1 bag semi-sweet chocolate chips
1/4 cup shortening
1 lb strawberries

  1. Wash and dry strawberries
  2. Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high about 2 minutes or until chocolate is completely melted. Mix thoroughly.
  3. Dip strawberries in chocolate mix while holding them by their stems. Place on tray covered with wax paper.
  4. Cool for 20 minutes in refrigerator before serving.

This recipe is fun to do with the kids. Even a 3 year old can do the dipping without making too extraordinary a mess.

August 8th, 2017

Avocado Raisin Dip

2 Avocados; peeled and chopped
1/2 c. raisins
1/2 c. vegetable oil
1/4 c. lime juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Blend all ingredients together in a blender at high speed for about 45 seconds until smooth. Serve with fried tortillas, raw vegetables or assorted crackers. Makes 1 2/3 cups of dip.

August 8th, 2017

Vegetarian Stuffed Bell Peppers

8 Colored Bell Peppers
3 cups of white rice
1 jar of spaghetti sauce
3 Boca burger patties
1 can of pinto beans
One chopped onion (white or red)
3 teaspoons of chopped garlic
Pepper, salt, and garlic powder to taste

1) Cut the tops off of the bell peppers. Take the core and seeds out so that the bell pepper is hollow. Set the tops aside.

2) Cook the rice.

3) In a large pan, grill the Boca burger patties, breaking the patties into small pieces.

4) Chop one bell pepper (green or red) and mix with the onions.

5) Mix the rice and the Boca burger in the pan on warm heat. Add the spaghetti sauce.

6) Add the bell pepper and onion mixture, as well as the beans.

7) Add the spices and garlic as you please.

8) Stuff each individual bell pepper to the top with the ingredients.

9) Bake in the oven at 250 degrees for 10 to 15 minutes.

10) Put the tops back on the bell peppers. Serve.

August 8th, 2017

Vegetarian Christmas Roast

For the Roast:

1 large onion (thinly sliced)
8 ounces of dark brown lentils
4 ounces of brazil nuts, shelled and finely chopped
4 ounces of walnuts, shelled and finely chopped
4 ounces of hazelnuts, shelled and finely chopped
2 tablespoons of chopped thyme
2 tablespoons of chopped parsley
1 teaspoon of chopped rosemary
4 tablespoons of dry red wine
1 tablespoon of chopped savory
1 bay leaf
Salt and Ground Black Pepper

For the Stuffing:

4 ounces of whole-wheat breadcrumbs
6 sage leaves (chopped)
5 tablespoons of dry red wine
4 tablespoons of olive oil
1 onion (sliced and chopped)
Salt and Ground Black Pepper

For the Topping:

3 ounces of whole-wheat breadcrumbs
4 tablespoons of olive oil
2 tablespoons of sesame seeds

Instructions

1) Place the lentils, sliced onion, and bay leaf in a pan of water.

2) Bring the ingredients to a boil and continue boiling until they become rather soft.

3) Remove the bay leaf.

4) Drain and mash the onion and lentils.

5) Add the nuts to the lentil puree, followed by stirring in the herbs, wine and seasoning.

6) For the stuffing, gently cook the onion in the oil until the onions become soft.

7) Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.

8) Take a flat dish and spread half of the lentils and nut mixture over the base.

9) Spread the stuffing mixture on top and then cover with the remaining lentil mixture.

10) Shape the entire roast to appear oblong. The stuffing should be completely inside.

11) Mix together the topping mixture consisting of breadcrumbs, oil and sesame seeds.

12) Press the mixture over the roast.

13) Bake the roast in a preheated oven set at 400 degrees for about 45 minutes (or until the topping mixture turns brown and crispy).

August 8th, 2017

Eggplant and Mushroom Stroganoff

This recipe serves about 4 to 6 people and is best when served over rice or fettuccine noodles.

1 medium eggplant (diced into bite sized pieces)
1 pounds of mushrooms (cut into thick slices (1/3-1/2 in.)
2 cans Cream of Mushroom soup
4 cloves of crushed garlic
1 tablespoon of paprika
1 teaspoon of nutmeg
1/4 cup each of balsamic vinegar white wine (for sauteing)
Salt and pepper to taste

1) In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.

2) Add crushed garlic to the mixture, which is then used to saute the eggplant until it becomes soft. This will take about 15 to 20 minutes at medium heat.

3) Remove the eggplant. Saute the mushrooms in the remaining vinegar or wine mixture until they release their juices.

4) Stir in the eggplant, followed by adding the soup mix and water (or canned soup).

5) Add the paprika, nutmeg, salt and pepper to taste.

6) Cook the mixture for 5 to 6 minutes until the sauce has become thick and the vegetables are thoroughly heated.

7) Add additional water if the sauce appears too thick. It is important not to overcook.

August 8th, 2017

Spicy Grilled Salmon

1 salmon fillet
1/2 cup olive oil
4 tbsp soy sauce
4 tbsp balsamic vinegar
3 tsp brown sugar
2 cloves minced garlic
1 tsp ground ginger
1-2 tsp crushed red pepper flakes (how spicy do you want to go?)
1/2 tsp salt

  1. Mix olive oil, soy sauce, vinegar, brown sugar, garlic, ginger, red pepper, and salt.
  2. Place salmon in resealable plastic bag. Add olive oil mixture and seal. Refrigerate 4-6 hours to marinate.
  3. Grill filets for 10 minutes per inch of thickness of salmon or until flakes with a fork.

August 8th, 2017

Fettucine with Lemon Garlic Shrimp

1 package (9-oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup chopped onion
4 cloves garlic, chopped
1 can (14.5-oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled , deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Directions

  1. Melt butter in large skillet. Add onion and garlic. Cook until onion is tender.
  2. Add chicken broth and cornstarch. Mix until smooth.
  3. Cook until sauce is thickened and translucent.
  4. Add shrimp, parsley and lemon juice. Cook until shrimp turns pink.
  5. Prepare fettuccine according to package directions.
  6. Toss fettuccine with shrimp mixture. Garnish with Parmesan cheese.

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