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Our Favorite Recipes - Page 2

post #21 of 42
Thread Starter 

Okay! Per discussions on the Spotlight thread...


Here's the Roast Chicken Recipe:


You'll need a whole fryer. Like 5 pounds.

1 onion

4-5 cloves garlic

Butter or coconut oil or some other heat stable oil




Turn oven on to 450. 


Wash and dry chicken and put in a roasting pan (so it's just fitting, not like swimming around)

Cut onion up like an apple and place pieces around and inside the chicken. Slice garlic and do the same.

Oil it up and liberally sprinkle salt and pepper.



Once oven is fully pre-heated, put in chicken and set a timer for 40 minutes. After that timer goes off, turn off the oven, leave the chicken in there and set the timer again for 40 minutes.

After the timer goes off again, take the chicken out and let it sit for 20 minutes. Carve it up! Juicy and yummy! thumb.gif

post #22 of 42

I roast chickens so often that I forget that someone might need a recipe..  :p

post #23 of 42
Thread Starter 

Well up until about three months ago I had given up on roasting whole birds. I ended up with dry tasteless meat every single time. I saw this recipe on Cooks Country and decided to give it a try. We make one each week, now :)

post #24 of 42
Butter Chicken recipe with lentils

1 large onion, finely diced.
1/2c tomato sauce
1/2c water
1/2c cream or yoghurt
3 tbs butter
I packet Indian Butter Chicken spice paste I usually use Asian Home Gourmet brand.
1 c red lentils, rinsed and soaked

Simmer lentils until soft. Drain.

Melt butter in pan, add onions. When translucent, add tomato puree, water, cream and spice paste and cook for a minute or three.

Add drained lentils, cover and simmer for 20 minutes.

We usually have it with Naan.
post #25 of 42
Thread Starter 

Yuuummmmmm..... I want Indian food, now!!!

post #26 of 42
Thread Starter 

Bean Brownies

Preheat oven to 350*


1 15 oz can beans (black, usually. We use Navy)
4 eggs
1/2 cup honey
2 T applesauce
4 T butter (or coconut oil, don't use vegetable oil or canola oil)
4 T cocoa powder
1.5 T vanilla extract
1 t Baking Powder
1/8 t salt

Mix all ingredients in blender or food processor until smooth. Pour into 8x8 pan and cook for 30 minutes. Once 30 minutes is up, turn off oven, but leave brownies in. Take out after 15 minutes.

These are MUCH better the next day. I never eat them until then. I don't like them right after they have been made.

Also, you can add 5-7 drops Peppermint Essential Oil (not extract) and it makes thin mint tasting brownies! Really yummy. :)

post #27 of 42

The bean brownies sound good, I might just try them!


 I made gummy snacks again yesterday with much better success.  They really need like double the honey that the recipe calls for.  They first time I made them they were bitter and awful.




I often roast 4 chicken a week (2 at a time), as chicken bones are the only thing I can access right now for broth.  I so wish that I didn't have to eat that much chicken just to get the bones.

I actually suck at recipes.  I've often had people come over and want the recipe to whatever I cooked, but I just threw a bunch of stuff together.  I'm the master at using whatever is laying around.

post #28 of 42
My mom is like that - I asked her for a recipe and she said, oh a little bit of this and a little bit of that orngbiggrin.gif
post #29 of 42

This is delicous potato salad its a light version no mayo!


  • 2 pounds red potatoes, diced
  • 1 tsp. dijon mustard
  • 1 cup plain greek yogurt
  • salt and pepper to taste
  • 2 teaspoons chopped dill



  • Place the diced potatoes in a medium stockpot and cover them with cold water. Throw in a teaspoon of salt and bring potatoes to a boil. Cook for about 20 minutes or until potatoes are easily pierced with a fork.
  • Drain potatoes and return them to the stockpot. Let cool for a bit – 15 minutes is usually good.
  • When the potatoes have cooled, add dijon, greek yogurt, salt, pepper, and chopped dill to potatoes and mix well. The amount of dill, like the salt and pepper, is really a matter of personal preference – add as much or as little as you’d like until it tastes right!
  • Store potato salad in the fridge until you’re ready to serve.
post #30 of 42
I'd like to revive this thread since I'll be home to cook every day here shortly and I'd like to gather up some inexpensive meal ideas! I'd especially like some no-meat recipes if any of you have some really tasty but simple no-meat dishes to share... maybe a way to spice up rice and beans? What are you favorite ways to cook/season vegetables? I want to make vegetables a priority again but I'm really out of practice with how to use them creatively! Sad, I know.
post #31 of 42
I cook veggies either with bacon or with bacon grease if I want dh to eat it, but that doesn't help if you are looking for meatless ideas lol. Grilled veggies are good. And cauliflower can be riced or made like mashed potatoes.
post #32 of 42

Here's a good recipe for fall and winter. I have most of my recipes stored online, so I just copied this. I tried to elaborate some, but I use a lot of shorthand since I know what I mean. Lmk if you have any questions!


African Sweet Potato and Peanut Stew



Olive oil

1 chopped onion

1 chopped gr bell pepper

minced garlic

2 tsp brown sugar

1 tsp fresh ginger

.5 tsp cumin

.5 tsp cinnamon

.5 tsp cayenne

1.5 lbs sweet potatoes

1 14.5 oz can tomatoes

1.5 cups veg broth


can of kidney beans

2 tbsp peanut butter

.5 cup chopped, roaster nuts




Cook onion and garlic in oil for 5 min or so.  Add green pepper and cook for a few more minutes. Add spices. Add s. potato and stir to coat. Stir in tomatoes, broth, and salt. Boil and simmer for 30 min.


10 min before end of time, add beans. Mix peanut butter with 1/4 c broth, then add. Blend some of the stew and add back in. Top with nuts.

post #33 of 42
Bacon works! I haven't tried veggies cooked like that. That sounds yum. I mentioned meatless mostly just to incorporate some cheaper dishes into our meal plan, but bacon is inexpensive so that would work!
post #34 of 42

Well, we eat mostly 1 pot meals that include a bit of meat, tons of veggies, lots of healthy fats and maybe some beans or lentils.  You can also make rice or quinoa on the side and mix it together.  I generally start with an onion, then add some meat, then I just throw whatever veggies in that I have laying around.   I make things in a few different flavors, Italian, coconut curry, tomato, creamy, or onion.  We eat a lot of broth and soup with tons of veggies and a little bit of meat.  I almost never use recipes and everything I make is always slightly different, so..  I can tell you what I made last night? 

post #35 of 42

I'm glad to see this thread revived. And yum, Amanda that sounds delicious (and like something I might even get DH to eat).

post #36 of 42
I'm glad Amber commented on your recipe, Amanda. We crossposted and I totally missed it! GAH! That sounds soooooo yum. And Abra, I tend to do what you do, but I don't think I get the results that "wow" members of my family... lol. Or maybe we're just used to eating crap lately so their taste buds need to become reaccustomed to more simple healthy flavors. wink1.gif
post #37 of 42

It's all about seasonings and lots of fat for good flavor.  Bacon pretty much makes anything taste good, and I'm also partial to tomato paste and cheese..  Coconut milk and mild curry is often a hit here too, but it can't be spicy or the kids don't eat it.  My family is used to eating my food, and they don't complain.  George is also very particular about being polite about your food, so our kids are pretty good about that.  Sometimes I have to feed Olivine, but mostly they'll eat anything I make.  

post #38 of 42

Mmm, Amanda, that sounds good!

post #39 of 42

Amanda that sounds awesome.


I feel like we eat thai curry like 100 times a week.  I just start with onion/garlic/chopped ginger in coconut oil, add sweet potatoes and since it's fall tons of squash/pumpkin (kabocha squash is my favorite right now), soaked/sprouted lentils, and whatever other veggies I have on hand.  Coconut milk and thai curry paste.  omg.


I also make cashew "ricotta" with cashews, olive oil, lemon juice, garlic, salt, and a bag of frozen spinach (defrosted/water squeezed out).  Blend it up or use a food processor.  And it is unbelievable with everything (makes a great veg lasagna, or add to pasta/mix in with tomato sauce/etc).

post #40 of 42
Our Super Easy Way to Get Veg in Everyone: steam broccoli and carrots together until just tender, separate, add a smidgen of maple syrup or brown sugar and a squeeze of lime or lemon to the carrots and Bragg's and nutritional yeast to the broccoli.

We eat this on the side of anything that doesn't have enough veggies in it on it's own. Both kids will eat both veg.
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