Fab Food Friday

State Fair Food

2010-08-13T09:50:00.005-05:00

It's not often that I deviate from a recipe post, but today my family will make our annual trek to the Iowa State Fair and I wanted to share this article I wrote for Uptake:

The Fairest Food at the Iowa State Fair

Including my favorite: the hot beef sundae! Mashed potatoes, slow cooked shredded beef, cheese and a cherry (tomato) on top.

To watch what we're eating today follow the #FairFoodFriday on Twitter (no account necessary) with this link or follow me directly: @iatraveler.

Not going to make it to a state fair this year? Get a taste at home with the recipes I found at Delish.com!

Banana Chocolate Chip Cookies

2010-07-30T21:17:00.006-05:00

As I continue to do my best to feed my family good food that isn't filled with preservatives, treats have been difficult. We love sweet things. This cookie recipe has become a favorite. It's a soft cookie, almost cake-like in its consistency. And delicious! My family can't get enough. At only 66 calories each I don't feel bad having two myself.

This is a great "cooking with kids" recipe. Mine enjoy mashing the bananas and carefully adding the dry ingredients.

While my girls really like the cookies plain it is a real treat when we make them into "banana split ice cream sandwiches" by sandwiching a bit of ice cream in between two cookies.

The recipe is from Taste of Home.

Ingredients

* 1/3 cup butter, softened
* 1/2 cup sugar
* 1 egg
* 1/2 cup mashed ripe banana
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/8 teaspoon baking soda
* 1 cup (6 ounces) semisweet chocolate chips

Directions

* In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
* Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.

This recipe can also be found in the Taste of Home Comfort Food Diet Cookbook (affiliate link):

Eggo Fruit Pizzas- A Quick Breakfast for Busy Mornings

2010-07-28T20:04:00.011-05:00

Mornings are about to get crazy around here. School begins in 3 weeks with classes starting at 7:55am. That's sure to take our busy mornings to hectic. Because I am a big believer in a good breakfast I've been testing options the past few weeks. Requirement: a healthy breakfast in a short amount of time.

Right as I was beginning my testing a package arrived at my house from Foodbuzz: the new Eggo Real Fruit Pizzas.

My girls had only recently discovered the goodness from the toaster that is Eggo Waffles, so they were pretty excited to see the "swirly red lettering" on the boxes.

The fruit pizzas come packaged like any other microwave pizza; wrapped in plastic with a cardboard insert to cook them on. Another similarity: not enough toppings, in this case fruit, though the yogurt base and the granola are plentiful.

The Eggo Real Fruit Pizzas are quick to prepare, needing only one and a half minutes which is great for crazed mornings.

The real test in my house is always

Will the Girls Eat It?

The quick answer is yes.

Knowing my girls have small appetites they split the strawberry pizza. Though I thought it could have used more fruit the girls said it had enough. They loved the granola on top and the cinnamon/maple crust. Pronouncing it "yummy" and super-duper" I moved on the the mixed berry pizza.

Knowing my husband would be disappointed by the lack of blueberries on the mixed fruit pizza I added some fresh. He was pleased with the pizza, commenting on the crust being flavorful and "not like cardboard".

The Rundown:

The Eggo Real Fruit Pizzas were a hit in my house and will probably find their way onto my freezer shelves for those crazy mornings when I oversleep and don't have time to fix breakfast. I do recommend fresh fruit or spreadable fruit to supplement the toppings if an adult plans to nosh on one of these.

You can find the new Eggo Real Fruit Pizzas in the freezer section of your grocery store. Suggested retail price is $2.79.

Disclosure: I was sent the new Eggo Real Fruit Pizza to try. Thoughts and photos are my own.

Raspberry Lemonade Pie

2010-07-16T10:26:00.004-05:00

Summer festivities (or just a backyard BBQ) call for a cold, refreshing lemonade. This recipe takes the summertime favorite and gives it a twist!

The recipe begins with a basic crushed wafer crust and adds mint leaves for a refreshing kick. My local store didn't have any fresh leaves so I left them out.

The pie is flavored with lemonade concentrate and has a tartness that the raspberry sweetness really compliments. The pie got rave reviews from adults and kids on the steamy 4th of July day I served it.

The recipe, from Cuisine magazine, is easy and can be mixed up with other citrus and fruit combinations.

Raspberry Lemonade Pie

For the Crust:
9 oz. vanilla wafers
1/4 c. packed mint leaves (I didn't include the mint)
6 tbsp. butter, melted

Preheat oven to 375. Coat 9" springform pan with non-stick spray.

Place vanilla wafers and mint in a food processor and pulse until fine. Drizzle melted butter into running processor and process until mixture begins to stick together. Remove from processor and press into spring form pan, about 3/4 way up the sides. I used a small silicone spatula to press the crumbs. Cook for about 8 - 10 minutes or until just starting to turn golden. Allow to cool completely.

For the raspberry sauce:
12 oz. fresh raspberries (I used frozen as they were cheaper)
3 Tbsp. sugar
2 Tbsp. water
2. tsp. corn starch

For the filling:

2 c. heavy cream
3 tbsp. sugar
1 tbsp. vanilla
1 can of sweetened condensed milk
12 oz can of frozen citrus concentrate (decrease amount used to decrease tartness)

Puree raspberries in a food processor with sugar. Strain out seeds with a fine mesh sieve. Put mixture in a pan over medium/high heat until boiling. Combine corn starch and water to make a slurry. Add slurry to raspberry mixture and allow to boil for 1 minute. Transfer to dish and chill.

Beat cream, sugar, and vanilla on medium speed until stiff peaks form. In a separate bowl, mix sweetened condensed milk with lemonade concentrated until just combined- do not over-mix.. Fold in whipped cream mixture. Pour into cooled crust. Drizzle about 1/4 cup of the cooled raspberry mixture over the top of the pie. With a skewer, gently swirl the sauce to marble. Cover with plastic wrap and freeze at least 8 hours..

When you are ready to serve, thaw pie in refrigerator for 15-20 minutes. Unmold and serve!

Note: this pie does melt quickly! Thaw only as much as necessary to cut it.

Dimplex PowerChef Electric Grills

2010-07-06T20:46:00.005-05:00

This is a Sponsored Post written by me on behalf of Dimplex North America Limited. All opinions are 100% mine.

One of my favorite things about nice weather is the fact that we can grill. And we grill practically everything: meat, fish, vegetables, pizza… Even some fruits.

Doug is the master griller in our house. He is also a die-hard charcoal grill fanatic. Which is fine as he does ~~the majority of~~ all of the grilling. Because I can’t grill on charcoal. I can’t light it right, I can’t get the heat right, and my charcoal grilled food is inedible.

If you’re like me or you can’t have a gas or charcoal grill where you live the Dimplex PowerChef Electric Grills may be right for you. They have small counter top varieties, large free-standing grills and even some that can be wall mounted.

I am especially impressed with the “cheater” technology that produces perfectly cooked food every time. Apparently you can program the grill to the type of food, thickness and level of doneness you desire and the grill will tell you when to flip and when it is done. There is even a “favorite recipe” setting. Nice. Watch this video to learn more.

After searching the website North American distribution seems widespread and there are many online distributors as well. Grill prices begin around $400.

Butoni Riserva Meal for Two

2010-07-06T20:11:00.008-05:00

You've probably noticed that I haven't put up a new recipe in a couple of weeks. You could say I've been busy. Between family, travel, holidays and planning a blog conference my days are over-full. Cooking, which really is a stress reliever for me, just hasn't been happening as much as I would like. And when it does I fall back on tried and true favorites, slow cooker meals and making Doug grill.

Last night was the end of one of those days when I was exhausted, I hadn't planned dinner and it was raining. Luckily I had a Butoni Riserva meal in the freezer. A few weeks ago Foodbuzz sent me a coupon to try a new Buitoni frozen meal for two. Ahhh... rescued!

I had chosen the Braised Beef and Sausage Ravioli because it just sounded really good.

The instructions were easy to follow and dinner was ready in under 20 minutes (yes, my stove top takes forever to boil water). Though the package says it is a complete meal for two it easily fed my family of four when paired with a salad and slice of garlic bread.

The ravioli are very large and stuffed with meat and cheese. As we were eating I said to Doug,"This pasta is better than I've had at some Italian restaurants." He agreed.

Just look at the inside of the pasta. Yum! The sauce was a wonderfully tasty mix between a basic red sauce and a cream base. It was smooth and rich.

I was impressed with this quick meal from the freezer. If you serve it with a nice red wine- and without children- it would be a nice meal for a romantic evening for two.

Disclosure: I was sent a coupon to sample this Butoni meal. I paid for the salad and the bread. I was not compensated for this post; all thoughts are my own.

Beef and Spinach Lasagna

2010-06-20T20:55:00.002-05:00

Summer always makes life hectic and all the rain we've been experiencing brings its own set of problems. And when I'm stressed or short on sleep - or both- I crave comfort food.

Lasagna is one of those foods that just makes you feel warm and full and happy. This recipe- another one from the Taste of Home Comfort Food Diet Cookbook- takes the greatness of lasagna and makes it lower in fat and calories by adding spinach.

My girls ate this with nary a complaint. And I loved that it reheated well for lunch the next day and "leftover night" a few days later.

Ingredients

* 1 pound lean ground beef (or lighten it up further with ground turkey)
* 1 medium onion, chopped
* 2 jars (26 ounces each) meatless spaghetti sauce
* 4 garlic cloves, minced
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 2 cups ricotta cheese
* 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
* 9 no-cook lasagna noodles (or cook wheat noodles; it works just as well)

Directions

*If you opt to cook your noodles, begin with that and let them cool while you follow the rest of the steps.
* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the spinach, ricotta and 1 cup mozzarella cheese until combined.
* Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce and remaining mozzarella cheese.
* Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece (prepared with lean ground beef) equals 281 calories, 11 g fat (6 g saturated fat), 50 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 3 g fiber, 20 g protein.

Disclosure: I am an Amazon affiliate. If you purchase this cookbook using the links in this post I may earn a small (very small) amount of money.

Apricot Beef Stir Fry

2010-05-27T17:17:00.003-05:00

I'm making an effort to have my family eat better and add more vegetables to our diet. Since Chinese food is always a big hit in our house I thought this recipe would be a hit- and it was! Because it uses frozen stir-fry vegetables it's quick, too! I've made this a couple of times now and it gets a big thumbs up from my girls. The leftovers also reheat really nicely for lunch the next day.

Recipe from Taste of Home Comfort Food Diet Cookbook.

Ingredients

1 t cornstarch
1/4 c cold water
1/2 c apricot preserves
2 T reduced sodium soy sauce
1/2 t minced garlic (though I used more as we like garlic!)
1/4 t salt
1/4 t crushed red pepper flakes
1 lb boneless beef sirloin steak, sliced thin
1 T canola oil
1 pkg (16 oz) frozen asparagus stir fry vegetable blend

Directions

In a small bowl whisk cornstarch and cold water until smooth. Stir in preserves, soy sauce, garlic, salt & red pepper flakes. Set aside.

In a large skillet or wok stir fry beef in oil until no longer pink. Remove and keep warm. In the same pan stir fry vegetables according to package directions. Return beef to pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve over rice.

1 c of beef mixture is 309 calories (not including rice)

Disclosure: I am an Amazon.com affiliate so if 10 of you click on the link and buy the book I may make enough money to buy another bag of frozen stir fry vegetables!

Lime Chicken Tacos

2010-05-21T13:41:00.002-05:00

I've been trying to eat healthier. Really, I have. But sometimes you really just want "comfort food"- good, filling food that doesn't scream "DIET!" I've been trying recipes from the Taste of Home Comfort Food Diet Cookbook for a while now and this is one of my favorites.

Not only is it great for tacos, but it makes a nice chicken taco salad and chicken nachos. It reheats nicely for lunch the next day and, because it's cooked in the slow cooker I classify it as quick and easy. The entire family loves this recipe!

Makes 12 Servings Time: Prep: 10 min. Cook: 5-1/2 hours (or 2 1/2- 3 if cooked on high)

Ingredients

* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

* Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours (or 2 1/2-3 hours on high) or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Nutrition Facts: 1 taco (prepared with fat-free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 very lean meat, 1 starch.

Disclosure: I am an Amazon affiliate. If 10 of you happen to buy this cookbook using the link to the left I may make enough money to buy some sour cream for my tacos.

A Tiny Bite of "Me Time"

2010-05-19T19:55:00.002-05:00

This is a Sponsored Post written by me on behalf of Dove Ice Cream. All opinions are 100% mine.

School is officially over in my house- and I can already feel my sanity slipping away. Don’t get me wrong- I love my girls… Mommy just needs time to reset and breathe.

DOVE® Ice Cream Miniatures conducted a survey of over 400 moms and found that 70% take a little “me time” each day. So, for all us multi-tasking moms Dove Ice Cream has launched the “My Mini Moment” contest. Share you favorite “mini moment escape”; one lucky winner could win one of 3 sensational mini-grand prizes: a mini-getaway to Napa Valley, Spa services for a year or a mini-home makeover.

Behind this contest is DOVE® Ice Cream Miniatures; ice cream wrapped in rich DOVE® chocolate. At only 70 calories each you can enjoy two, feel indulgent, and not destroy your healthy habits. The new Café Collection features Java Chip and Cappuccino Flavors. I’m a vanilla ice cream in rich dark chocolate girl, myself.

To enter: visit the "My Mini Moment" contest site, complete the registration, upload a photo of your favorite “mini escape” and write a short essay (no more than 1,000 characters) describing why that is your favorite “me time”. Entries must be received by 11:59pm, June 7, 2010. One entry per person. You can view the full rules at the bottom of the contest page.

Chicken Tikka Masala

2010-05-14T18:23:00.000-05:00

I love to expose my girls to new flavors and cuisines. And, thankfully, they try new foods without protest. Because this dish was served with rice the girls thought it was Chinese- a favorite in our house. Trying to explain that it is an Indian influenced meal.... Well, I'll save that for another day.

The only change I have made in this recipe is to cut the curry paste in half- 2T was just a bit spicy for the girls.

Recipe from Good Housekeeping. Serves 4.

Ingredients
* 1 cup(s) basmati rice
* 1 tablespoon(s) vegetable oil
* 1 medium (6 to 8 ounces) onion, chopped (I use dried onion flakes)
* 2 teaspoon(s) grated, peeled fresh ginger
* 1 clove(s) garlic, crushed with press
* 2 tablespoon(s) Indian curry paste (this makes the dish quite hot- I cut it in half when I am serving this to the girls)
* 1 1/4 pound(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks
* Salt and pepper
* 1 cup(s) (from 15-ounce can) crushed tomato
* 1/2 cup(s) half-and-half or light cream
* 1/4 cup(s) loosely packed cilantro leaves, chopped, plus additional for garnish

1. Prepare rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.
3. Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 3 to 4 minutes longer or until chicken just loses its pink color throughout.
4. Uncover and stir in half-and-half and cilantro. Spoon rice into 4 shallow bowls; top with chicken mixture and garnish with chopped cilantro.

Nutritional Information
(per serving)
Calories 430
Total Fat 13g
Saturated Fat 4g
Cholesterol 93mg
Sodium 685mg
Total Carbohydrate 42g
Dietary Fiber 6g
Sugars --
Protein 39g
Calcium --

Irish Brown Bread

2010-03-10T12:49:00.000-06:00

With St. Patrick's Day just around the corner I've been trying out new recipes for my annual Irish feast. I found a new Irish Brown Bread recipe in an issue of Woman's Day magazine last year and recently tried it. Oh so good! It's the best I've made yet!

This recipe requires no pans as the loaves are "free form" rounds. It's delicious with a bit of honey or butter but I prefer it served with Irish Stew or Steak & Guinness Pie.

Ingredients

* 1 1/2 cups all-purpose flour
* 1 1/4 cups whole-wheat flour
* 3/4 cup quick oats
* 1/2 cup wheat germ
* 2 tsp baking soda
* 1 tsp salt
* 1 3/4 cups buttermilk
* 2 T tbsp honey

1. Heat oven to 425°F. Coat a large baking sheet with cooking spray or use parchment paper. In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
2. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.
3. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes.
4. Reduce temperature to 400°F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

Sausage Fried Rice

2010-01-29T12:42:00.000-06:00

A while back we purchased part of a pig. And while we've been working our way through the chops, bacon and roasts I had about 15 pounds of fresh pork sausage just sitting in my freezer. I can only make biscuits and gravy so often...

I wasn't sure what to do with the abundance of pork until I found this great recipe on AllRecipes.com. Chinese food is a favorite in this house so I knew the recipe would be a great hit- and it was! One word of warning- this makes a lot of food! I make it and freeze individual size portions for quick lunches.

Also, be sure to make the rice ahead of time so it has time to cool.

Ingredients

* 1 pound ground pork sausage
* 5 eggs, beaten
* 3 tablespoons vegetable oil
* 1/2 head cabbage, cored and shredded
* 3 carrots, chopped
* 6 cups cooked white rice, cold
* 1/4 cup soy sauce, or to taste
* 1 (14.5 ounce) can bean sprouts, drained
* 1 (6 ounce) package frozen green peas, thawed
* ground black pepper to taste
* 3 green onions, chopped

Directions

1. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.

2. Heat the oil in a very large skillet (I use a very large pot) or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

Slow Cooker Cranberry Pork

2010-01-09T12:31:00.002-06:00

A while back we bought half a pig. That may sound odd to those of you not near rural communities. What that means is we bought half a butchered pig. So we have a pork product at least once a week. I had a shoulder roast sitting in the freezer when I found this recipe from AllRecipes.com on my Dinner Spinner (free app for the iPhone or iTouch).

The recipe calls for a pork loin roast but I think you can use any pork roast cut. Because it has cranberries this is a great fall or winter meal. You could possibly serve it for the holidays. Because it's cooked in a slow cooker I term it a "quick & easy" recipe. It may take 4-8 hours to cook- but it's "hands off" time!

Ingredients

* 1 (16 ounce) can cranberry sauce (I used canned whole berries but you can use just the jelly)
* 1/3 cup French salad dressing (I used Catalina)
* 1 onion, sliced (I used dried chopped onions, about 1/4 c)
* 1 (3 pound) boneless pork loin roast (shoulder roast works well, too)
* Optional: season the pork with salt and pepper
* Optional: I added 1T prepared horseradish for additional flavor

Directions

1. In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
2. Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 160 degrees F (70 degrees C).

I paired this with my Gouda Mashed Potatoes.

Chocolate Cream Puffs

2009-12-04T13:02:00.004-06:00

Not long ago I received a coupon to try Pepperidge Farm Puff Pastry from Foodbuzz Tastemakers. I've long been a fan of their puff pastry sheets (see the list of recipes that use puff pastry) so I decided to try the new Puff Pastry Shells.

Like the puff pastry the shells are incredibly easy to use and puff up lovely and golden. I whipped up some chocolate cream to fill them with and made a wonderful dessert that was creamy and rich without being "too much".

You need:

1 package Pepperidge Farms Puff Pastry Shells (this will leave leftover pudding which is great for a snack!) To use all pudding get 3 packages of Puff Pastry Shells.

6 oz bittersweet baking chocolate

3 cups milk, divided

1 1/3 cups sugar

3 T flour

3 T cornstarch

1/2 t salt

3 egg yolks

2 T butter

1 1/2 t vanilla

Whipped cream

Directions:

Combine chocolate and 2 cups of milk in saucepan. Cook over medium heat, stir constantly, just until mixture boils. Remove from heat.

Combine sugar,flour, cornstarch and salt. In another bowl mix remaining 1 cup milk and egg yolks; add to flour mixture. Slowly add to chocolate. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for one minute. Remove from heat; stir in butter and vanilla.

Pour into dish and cover with plastic wrap, pressing wrap directly onto surface of pudding (this will keep it from getting a "skin") and chill for half an hour.

Prepare Puff Pastry Shells as directed on package.

After removing tops of baked Puff Pastry Shells according to directions, fill shells with chocolate cream and add whipped topping. Cover with pastry lid or prop it against the side.

Irish Stew

2009-10-30T09:25:00.000-05:00

With fall creeping in I had a strong desire for a hearty stew... And this one didn't disappoint! Filled with meat, potatoes and veggies this is a filling dinner for anyone! My girls emptied their bowls! AND told me a few times how "yummy" it was!

Traditionally Irish Stew is made with lamb- which is a bit more difficult to come by in Iowa than beef (and quite a bit more expensive). So I used beef. The key ingredient, however, is the Guinness. And, though the recipe only calls for the stew to simmer for an hour, mine was on the stove for about 4; over very low heat. The longer you simmer a stew the more flavorful the meat becomes. And your kitchen smells great all afternoon!

I served this with Mini Cheddar Scones... Both recipes are from Cuisine at Home magazine. Or try it with Irish Brown Bread...

Ingredients:

2 lb lamb or beef stew meat, cut to chunks, seasoned with salt & pepper
1/4 c olive oil, divided
2 c onion, diced
2 T garlic, minced
2 T tomato paste
1/4 c all purpose flour
1/4 c Guinness (or other dark beer... But it's IRISH stew- use an Irish beer)
2 c beef broth
2 c chicken broth
2 fresh thyme sprigs (I used dried thyme leaves)
2 lb Yukon Gold potatoes (I used russet), peeled and cubed
1 c carrot, chopped
1 c frozen peas
1 c cabbage, sliced (calls for savoy, I used "regular")
salt and pepper to taste

Instructions:

Brown meat in 2T oil in a large pot over medium high heat for 8 minutes. Transfer to a bowl (with juices) and set aside. Reduce heat to medium.

Add 2T oil and onion to the pot and sweat, covered, until soft, about 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, about 2 minutes. Add flor, stir to coat, and cook one minute more.

Deglaze with beer, scraping bits from bottom of the pot, then add broths, meat and juices, and thyme. Bring to a simmer, reduce heat to low, cover and simmer one hour.

(I simmered for that hour then turned off the heat but left the pot on the stove for a couple hours. When I was ready to continue I brought it back to a simmer. I think the extra time in the broth really enhances the flavor.)

Stir in potatoes and carrot. Cook until potatoes are tender, about 12 minutes, then add peas, cabbage, salt & pepper. Simmer 5 more minutes.

Authentic Asian Food- Fast

2009-10-19T19:23:00.001-05:00

I’ve never had luck cooking Asian food. Asian inspired I can do. Even faux Asian. But real Asian food continues to elude me. I’m not sure if it’s the amount of prep work involved or if my stovetop just doesn’t get hot enough. No, I probably shouldn’t have sold my wok at a garage sale a few years back.

But, what ever the reason, I turn, time and again, to take out for Asian cuisine. Which can get expensive. I am considering trying the Sun-Bird seasonings or a meal kit. Their products include sauce mixes like honey sesame chicken, sweet & Sour and Kung Pao, spices for fried rice and stir fry, and marinades in both teriyaki and honey. I figure it’s worth a try as my girls love Asian food.

If you stop in the Asian section at your store and see the Sun-Bird items you should also see a form to enter and win a Blu-Ray ™ Disc player. Sun-Bird is giving away 15 thru October 31, 2009.

Here’s the Quick Chicken Stir Fry recipe from the Sun-Bird site:

1 package Sun-Bird stir fry seasoning
2 T soy sauce
2 t sugar (or sugar substitute)
1/3 c water
2 T oil
1 lb boneless chicken, cut into strips
1 pkg (1 lb) Oriental style frozen vegetables (without sauce)

Blend seasoning packet, soy sauce, sugar and water. Set aside.

In a large skillet or wok heat oil; add chicken, stir fry until browned. Add vegetables; stir fry until heated through.

Add liquid mixture and stir fry 1-2 minutes more; until thickened.

Serves 4

Lasagna Soup

2009-10-17T07:46:00.000-05:00

It's soup time! If you didn't get a chance to try this last winter it's soup time again!

When I saw this recipe in Family Fun I knew we would have to try it before winter ended. And now I'm kinda hoping winter will hold on just a couple more weeks so I can make it again!

This hearty and filling soup's secret is in the bottom of the bowl: a mix of cheeses that you ladle the soup on top of. After a quick mix you have gooey, melted cheeses. Mmmm...

The recipe is by Meredith Deeds and can also be found in her book 300 Sensational Soups.

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RECIPE INGREDIENTS
2 teaspoons olive oil (I, honestly, omitted this. Why add oil to sausage?)
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped (I used onion flakes, a few Tbsp, to taste)
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (really, any pasta will work.)
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Gnocchi with Spinach and Ricotta

2009-10-06T21:37:00.000-05:00

While pasta is always an easy meal I love to "mix it up" once in a while and make gnocchi. This potato dumpling, which means lumps, has been on Italian tables since Roman times.

I haven't attempted to make my own gnocchi yet but I've found some good varieties at Target and my local grocery. Just a tip- don't buy it dried. It will be in the dried pasta section but buy the kind that looks soft. It may also be in the refrigerated section.

This recipe is gooey and creamy. Mmmm... And no whining about the spinach! The recipe comes from ParentsConnect.

* 1 (1-pound) package potato gnocchi
* 1 cup fat-free half-and-half (ok, I don't buy this. I use skim milk. It makes a runnier sauce. I use 3/4 c and increase the flour by 1tsp.)
* 1 teaspoon flour
* ½ teaspoon salt
* ½ teaspoon pepper
* 1/8 teaspoon nutmeg
* 1 (10-ounce) bag prewashed baby spinach leaves
* ½ cup nonfat ricotta cheese
* 1 cup shredded part skim mozzarella cheese

Directions:

Preheat the broiler and move top oven rack 4 to 6 inches from heat.

In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.

Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently. (I don't have an oven-proof skillet. I cook it in a saucepan or regular skillet and transfer it to a casserole dish coated with cooking spray.)

Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.

Remove from heat, then add gnocchi, stirring to mix well.

Spoon ricotta over gnocchi in five large dollops (I add multiple smaller dollops) and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Hello! Yes,I'm Still Here! Well, Kind Of...

2009-09-13T19:01:00.002-05:00

First let me apologize for the lack of recipes the past few weeks. We were traveling for my site Have Kid Will Travel, then the long Labor Day weekend snuck up and we were off again and when we returned home I got hit really hard with a nasty cold. Ugh.

But, beyond that, I have been making some changes. If you follow me at Iowa Geek you may have noticed a new category on that site. Yep, Fab Food Friday will be returning to its original home at Iowa Geek. I'm still in the process of making changes, getting the feed set up and the categories just right, so I'm not taking down this site... Yet.

But all new recipes will be appearing at Iowa Geek under the Fab Food Friday category. Click here for the direct link. Watch here for new RSS links and changes!

Kids Pizza Party (And Win One of Your Own!)

2009-08-16T23:55:00.000-05:00

What do kids furniture and pizza parties have in common? Visit my other site, Iowa Geek, to find out!

Contest open to residents of US & Canada
Contest ends August 16, 2009
Contest sponsored by AllChildrensFurniture.com
For contest information and rules visit Iowa Geek!

This post will remain at the top of my page until the contest ends. For newer posts please scroll down. Or sign up for my emails or RSS feed to "get it while it's hot"!

Ginger Chicken with Rice Noodles

2009-08-13T21:33:00.002-05:00

My girls are big fans of Chinese and Asian influenced foods. I'm not sure if it's because of the chopsticks or what, but the mere mention of "Chinese" for dinner makes them giddy.

This recipe was very easy to make and is quite good served cold, too. If you happen to be grilling chicken the same week you make it, just grill a couple extra, cut them and heat in a saute pan before adding to the noodles. Also, I can't always find rice noodles- it depends on where I'm shopping. I substitute angel hair pasta and get great results.

I pulled this recipe out of a magazine quite a while back... I think it was Fitness.

4 tablespoons finely chopped scallion
3 teaspoons grated fresh ginger
8 garlic cloves, minced
2 teaspoons olive oil
1/4 teaspoon salt
4 4-ounce skinless, boneless chicken breast halves
4 ounces dried rice noodles
2 limes
2 teaspoons packed brown sugar
1 cup shredded carrot
4 tablespoons snipped fresh cilantro
4 tablespoons chopped peanuts

In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil, and salt. Coat chicken breasts with mixture and place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once.

Slice chicken diagonally; keep warm. Cook noodles in a large saucepan in boiling water for 3 to 4 minutes until tender; drain. Shred 2 teaspoons lime peel and squeeze 2 tablespoons lime juice into a bowl. Add sugar and remaining 2 garlic cloves; stir until sugar dissolves. Add noodles, carrot, cilantro and peanuts; toss. Spoon onto plates; arrange chicken on top.

Pillsbury simply... The Peanut Butter Version

2009-08-04T13:16:00.006-05:00

A couple weeks ago I share my thoughts on the new Pillsbury® simply chocolate chip cookies. Last week we decided to try the peanut butter ones.

Like the chocolate chip, they are all natural ingredients:* wheat flour * brown sugar * water * eggs * baking powder * salt * pure vanilla extract * all natural semisweet chocolate chips * peanut butter * sugar * skim milk and contain no trans fats, no high fructose corn syrup and not artificial colors or preservatives. In other words, they are just what you would make if you were making cookies.

We all worked hard...

I rolled the dough into balls.

Caelan rolled the balls in sugar.

Brenna did the "signature" criss-cross

And after a short baking time we had hot, fresh peanut butter cookies.

I liked them more than the chocolate chip ones!

Want to try new Pillsbury® simply... cookies? I have one coupon left. First comment gets it! If you're not the lucky first comment you can visit the Pillsbury simply... website for a $1 coupon instantly!

Bluelight Savings This Weekend

2009-07-31T21:17:00.001-05:00

This post was sponsored by Kmart. All the opinions are mine.

I remember Kmart Bluelight Specials from my childhood. There you were, shopping beside your mom (or having a family photo taken in the “studio” they set up special that week) when, suddenly, a voice would crackle over the loudspeaker announcing a Blue Light Special. At the sound of that voice all activity would stop to hear the location and the item. And then carts would turn and people would begin to walk toward the blue light flashing on the other side of the store.

I wasn’t aware that Kmart had done away with the Blue Light Specials until I heard they were bringing it back. This Saturday, August 1, 2009, the Kmart Bluelight Specials return. And I’m kinda pumped about it because included in that is patio furniture and grills. Oh how we need new patio furniture!

What else will there be? I don’t know, but over 40 items will host the blue light. Personally I’d like to see the Kenmore 8-piece Stainless Steel Cooking Set with the blue light hovering over it.

Can’t get to the store? Be sure to check Kmart.com for online deals and follow @kmartdealsnnews on Twitter for updates and special deals.

Basic Quiche

2009-07-30T22:09:00.000-05:00

I'm a huge fan of quiche. It's one of the most versatile meals I make. It works for breakfast, brunch, lunch, dinner... Another plus is that you can add veggies or meat to it easily. And my girls love quiche- we call it "cheese pie". Two of the greatest things in the world: cheese & pie. And the leftovers re-heat really well. I love when we have quiche for dinner because it means left-over quiche for breakfast!

Another reason I love this recipe is that it's a great "make & take" if you're taking a meal to someone who just had a baby, has a sick child, etc. Quiche, a bagged salad and some cookies and you've got a meal.

This is my favorite quiche recipe. It uses Gruyère, which is a bit spendy, but you can use Swiss, Emmental or Mont Saint-Benoît.

I pulled this recipe out of a magazine years ago; I'm not sure which one.

1 T olive oil
2 medium yellow onions, diced (not being an onion person I use dried, chopped onions, about 2-3 T)
3/4 t kosher salt
1/2 t black pepper
1 c fresh flat leaf parsley, chopped
4 eggs
3/4 c half & half (I mostly use skim milk; it's what I have on hand and it works)
8 oz Gruyère, grated
1/8 t ground nutmeg
1 store bought frozen deep dish pie crust, or you favorite homemade crust

Heat oven to 375 degrees. In a large skillet, over medium low heat, heat the oil. Add the onions, 1/2 t of the salt and 1/4 t of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. (Skip this step if you aren't using fresh onions.) Add the parsley and cook, covered, for 2 more minutes. Meanwhile, whisk together the eggs and half & half or milk. Stir in cheese, nutmeg, the remaining salt & pepper and the onion mixture. Place the piecrust on a foil lined baking sheet. Scrape the egg mixture into piecrust- it will be full. Bake until the filling is set and an inserted knife comes out clean; about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Technically this makes 4 servings. Serve with a salad.

If you want to add ham or browned sausage add it to the egg mixture after you add the cheese.