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Meals that you make ALL the time -- RECIPES! - Page 3

post #41 of 140
subbing......
post #42 of 140
Yummy recipes!!!
post #43 of 140
:

here's one of our favs...

Spicy Chicken burger with Thai Peanut Sauce

Sauce:
2T almond or peanut butter
1T low sodium soy sauce
1t sesame oil
1t rice wine vinegar
1 garlic clove
1 or 2T water
mix well...consistency should be like mayo

Burgers:
1lb ground chicken
1/4cup green onion chopped fine
1T Chile paste with garlic (we like it spicy so we actually use 3T)
1T freshly grated ginger
salt & pepper to taste

We make this two ways...
1 - burgers cooked on the Foreman grill so it doesn't stick
2 - meatloaf in a 350 oven until loaf reaches 180 degrees.

Serve on rolls with peanut sauce, top with bean sprouts.


We make this one more than we should but it's another fav esp during football season

Italian Beef
3-4lb Rump Roast
1-1/2cup beef broth (or 1 can)
8oz jar HOT (or mild) Giardiniera Relish (drain the oil if you don't use the relish giardiniera)

Crock on low 8-10 hours. Shred and serve on rolls.
post #44 of 140
I got this recipe from Pandora's Box magazine a couple of years ago. We have it every week. It has so much flavor!!

Chickpea Salad


1 lb green beans, cut into 1 in. strips
2 cups broccoli, cut into small pieces
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp dijon mustard
1 clove garlic
1/8 tsp salt
1/8 tsp black pepper
2 cups cooked or canned chickpeas
1 lg tomato, diced
2 stalks green onion, chopped
1 jalapeno pepper, seeded and finely chopped
10 pitted kalamata olives

In a medium saucepan on medium heat, steam beans and broccoli until slightly tender. Rinse under cold water and set aside. In a small bowl, whisk together the oil, vinegar, soy sauce, lemon juice, mustard, garlic, salt and pepper. Set aside. In a large bowl combine the chickpeas, tomato, onions, jalapeno, olives, green beans and broccoli. Toss with the dressing and serve immediately. Makes 2-4 servings.
post #45 of 140

Quicky tilapia

Here's a quickie recipe everyone likes, including our picky kids. I use it on nights when I forgot (or was too lazy) to defrost or buy meat ahead of time.

Tilapia

However many frozen or fresh tilapia fillets you want to serve.

Heat up a pan with about 2 Tbsp of butter (I tried olive oil too, but the butter flavor makes a huge difference since the tilapia is a very bland fish).

Place the tilapia fillets in the pan flat.

Season with black pepper, salt, garlic powder & and anything else that may suit your fancy.

Cover and cook on low, and with cover off afterwards if you'd like it to be a little bit drier.

The tilapia is usually done within five minutes or until it can be flaked with a fork. It just depends on whether you use fresh or frozen fillets, I always use frozen, since this is one of my last minute dinners, and I stock up on frozen tilapia when it's on sale B1G1F at the store. Lol, I got this recipe off the pkg of frozen tilapia, and I couldn't believe how easy it was!

Just serve with whatever veggie and rice/grain side that you'd like. We usually have brown rice and than I stir fry up whatever veggie I have handy.
post #46 of 140
We have curry like every week- we love it. I do it different each time, blending Indian and Thai styles...but this one was a winner. It's probably not a proper curry, but we love it.

Chicken Curry
Serves 4

3 c. thinly sliced chicken
1/2 c. onion, finely chopped
2 cloves garlic, minced
1 tsp minced jalapeno (seeded)
2 tsp grated ginger
2 TBSP butter or ghee
1 TBSP curry powder (more or less, depending on your taste)
1/4 tsp cinnamon
2 TBSP tomatoe paste
2 TBSP mango chutney
1/4 cup whole yogurt
1 TBSP chopped cilantro


Sautee onions in butter or ghee until soft and browned. Add ginger, garlic, jalapeno, curry and cinnamon. Cook and stir a few more minutes. Add chicken and cook thoroughly. Add tomatoe paste, chutney and water if needed, heat through. Add yogurt (you can vary this by trying heavy cream or coconut milk instead) and heat thorough...you can add more to make the sauce good and creamy. Season to taste with salt and pepepr. Serve over brown rice, garnished with cilantro and additional chutney.
post #47 of 140
Thread Starter 
Thanks for the recipes! So far I have tried the lentil chili from maclolo (page 2) which was DELICIOUS! I am going to make it again and again. Tonight we had PortraitPixie's Toss Together Pasta (page 1) -- it was so easy (took 15 minutes to make) and it was great. I am keeping both of these recipes in my regular rotation.
post #48 of 140
Mmmm! I can't wait to try some of these.

One of our current favorites is homemade pizza with a really quick whole wheat crust.

To make the crust:
1 (.25 ounce) package active yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey

Preheat oven to 350. Disolve yeast into water and let stand until creamy (about 10 minutes). In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture - mix to combine. Cover and let rise for a few minutes. Coat hands in olive oil and then press dough into a floured pizza pan. (Can also roll out the dough, but we like the texture of the hand pressed out type.) Poke holes in the dough with a fork a few times, and put in oven to bake for 5-10 minutes. Remove and top with your favorite toppings and bake again for 5-15 minutes depending on toppings.

Our current favorite is to top with tomato sauce, sauted onions, fresh tomatoes and goat cheese and parmesan cheese. Yum!!
post #49 of 140
Just wanted to give another two thumbs up for Maclolo's lentil chili. I made a pot of it for lunch today and it is excellent. I'm sure the leftovers will be even better! I love how fast and easy it is, plus that it is made with ingredients that we pretty much always have in the house.
post #50 of 140
My family always made this simple chocolate sauce for ice cream.....

2 tablespoons good cocoa
1 tablespoon icing sugar
1 1/2 tablespoons butter

melt on stove or microwave. pour hot over ice cream. I like salted butter, but you could use unsalted, you can use regular sugar,and tinker with the proportions. My family has always loved this, it gets all hard on the ice cream, but is still hot and melty other places. Good with bananas too!
post #51 of 140
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post #52 of 140

Chicken caserole

3 lrg potatos peeled and chopped
2 lrg carrots peeled and chopped
1 lrg onion peeled and chopped
4 chicken breasts chopped
bun it all in slowcooker add 1 ltre vegetable or chicken stock and leeve to cook over night
yum
post #53 of 140

meat balls (slowcooker recipe)

for sauce
1 lrg onion peeled and chopped
1 red and 1 green pepper deceeded and chopped
2 tins chopped tomatoes
2 garlic cloves finely chopped
2 tablespoons mixed herbs
1 tea spoon nutmeg
1/2 tea spoon chillipowder
bun all in slow cooker
meetballs
500 grams minced beef
2 table spoons mixed herbs
1 table spoon dried chives
1 garlic clove finely chopped
1 tea spoon nut meg
1/4 tea spoon chilli powder
handfull of grated cheese
mix all together then flour hands and work surface and roll mixture into balls and add to sauce and cook over night.
serve over pasta and top with cheese
post #54 of 140
Thread Starter 
THISMAMA -- your vegetable fried rice (page 1) was so delicious! I can see why you make it often. It was healthy, colorful, and cheap. So good :
post #55 of 140

Quinoa Chili

(I tend to go a bit heavier on the spices than listed.)

1 Onion, chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic salt
Cayenne pepper to taste
Fresh chopped garlic to taste - (I love garlic, I use about 4 big cloves)
28 oz can diced tomatoes
1 carton Tomato soup (I use "Imagine" brand from Whole Foods)
2 cans beans (any combination - black, kidney, pinto or scarlet runner...)
1/2 bag frozen SWEET corn (trust me this makes the chili)
1 cup quinoa (Whole Foods bulk is pre-washed)

Saute onion until translucent, add garlic. Add chili powder, cumin,
garlic salt and cayenne. Mix in soup & canned tomatoes. Add beans
& simmer for 15 minutes. Add uncooked quinoa to chili and cook
another 15 minutes, stirring every few minutes. Frozen corn should be
added app. 5-10 minutes before chili is finished.

I personally like to have it with chunks of
cheddar cheese on top and some warm tortillas with sour cream
inside to dip & sliced avocadoes.
post #56 of 140
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post #57 of 140
My own version of a stew in The Whole foods Market cookbook

Cajun beans and rice stew


Saute , in olive oil(I use 2-3TBLSP)

2-3 stalks celery
2-3 carrots
one large onion, yellow preferrably(but leeks work great, or green onions, a lot)
a few bell peppers(2 large or 3 small)asorted colors
saute for about 5 minutes

Add: tomato puree( 1 28 ounce can) or 2 small cans of the condensed stuff, with a bit of water(or homeade chicken stock (about a cup)
1 large can Muir Glen fire roasted tomatoes
1 can coconut milk
1/2 cup rice,brown
1 can kidney beans
1 bag frozen petite peas
3-4 sprigs fresh thyme or 1-2 TBLSP dried~ KEY INGREDIENT~
Andoille sausage(optional, but makes it so much better)
ADD enough water or stock to cover all veggies. Simmer for about 45 minutes on low. Stirring every so often. Add more liquid as needed.
After this, add chopped kale(1 bunch) and cook for another 15 minutes.
Add chopped parsley(small handful) right before serving, along with salt/pepper.
This soup is seriously good. You will have to force yourself to stop eating it!

It makes great leftovers with a peice of crusty bread and some cheddar or monterey jack.
post #58 of 140
subbing
post #59 of 140
blueberry pancakes

2 cups pastry flour(mixed, if you prefer-half white pastry , half whole wheat or spelt)
1 large TSP baking powder
1 large TSP baking soda
pinch salt
sweet cream butter- 3 TBLSP
1 -2 eggs, depending on size.
1 1/2 cups of the foloowing seperately, or a mix of any of them~ milk, yogurt, kefir,cream
1 TSP vanilla
1/3 cup sugar
1 container fresh blueberries



Serve with peanut butter, butter, maple syrup~whatever!
post #60 of 140
Thread Starter 
NOCTURNALDAZE - I just made your chickpea salad (page 3) - it was delicious! It would be good to take to a potluck as it seems it could be served room temp. I like how healthy it is. By the way, how much oil should go into it? I just guessed.

Here's another one of my FAVORITES! I make this all the time - it is my favorite way to eat pasta:

1. Cook whole wheat penne pasta al dente
2. In a separate sauce pan, saute garlic in olive oil (maybe 2 tblspoons of oil and 2-3 cloves of garlic)
3. add 2-3 cans of diced tomatoes (fresh would be even better!)
4. add 1 hunk of feta cheese (the normal size you buy at the store)
crumbling as you add it to the pan so that it all melts
5. Add a handful of black olives and some chopped basil
6. toss with pasta

This is by far the best pasta dish I know.

OK who else has a meal that is so good you have made it 5 thousand times? I want to know!
Thanks mamas.
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