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Meals that you make ALL the time -- RECIPES! - Page 5

post #81 of 140
Quote:
Originally Posted by maclolo View Post
We also had this one.... and LOVED it.... are you able to get the crust crispy? I think next time I might bake the crust on the rack for a bit (before putting sauce/veggies on it); that should help, right? The crust was so tasty and I put all of the toppings you suggested as well as sauteed garlic, sun-dried tomatoes, and then drizzled some olive oil after the pizza was cooked. It was even good cold--would make for a good appetizer! Thanks for sharing.
I was looking for some potluck recipes and found the whole wheat pizza crust as a bonus! I had meant to look for one at some point, and this thread had everything I needed. Definitely worthy of a !

With pizza crusts, I precook the crusts, cool them to room temp, and then top them to put them back in the oven. No soggy crusts, and they're always cooked through.
post #82 of 140
Well, there have already been two chicken curry recipes, but mine is slightly different, so I thought I'd add it anyway. We make this several times a month.

Chicken Curry

Ingredients:

- 1 lb chicken breasts, but into bite sized pieces
- 1 onion
- some oil (about a TBSP)
- 1 can (15-16 oz) coconut milk
- several teaspoons curry powder
- salt
- 1 cup frozen peas
- several handfuls of fresh baby spinach or frozen spinach
- 2 TBSP tomato paste
- brown sugar to taste (usually 1 - 2 TBSP)

1. Heat oil and saute diced onions until they are soft.
2. Add curry powder, some cumin, and some coriander (about 1/2 tsp of the cumin and coriander). Cook for about 1 minute.
3. Add the can of coconut milk. Bring to a simmer, then add chicken. Cook until chicken is cooked through and no longer pink.
4. Add the peas and spinach. Cook until spinach is just wilted (iif using fresh) or no longer frozen (if using frozen).
5. Season with salt and sugar, if desired.
6. Serve with naan or brown rice.
post #83 of 140
Quote:
Originally Posted by greeny View Post
Well, there have already been two chicken curry recipes, but mine is slightly different, so I thought I'd add it anyway. We make this several times a month.
: There's no such thing as too many chicken curry recipes!
post #84 of 140
i make this recipe constantly. it is SO good. i use kale instead of chard, and i like to se
rve it over tortilla chips. i doubled the amount of spice, though. http://www.somethinginseason.com/200...chard-and.html
post #85 of 140
I don't make this one as often as I'de like to...DH calls it heart attack on a plate...but boy is it good...

Unstuffed Chicken

8 boneless skinless chicken thighs (you can use any part you would like with or without bones)
1 pint sour cream (you can use low fat or no fat)
1 stick (yes stick) of butter
1 sm package (12 oz?) Pepperidge Farms Herb seasoned stuffing (not crouton)

Melt butter in a large bowl and stir in stuffing mix till coated

In a 9 X 14 pyrex pan place chicken in a single layer. Cover with sour cream. Evenly spread stuffing mix on top.

Bake covered in a 350 degree oven for 45 minutes. Uncover and bake for 15 more minutes.
post #86 of 140
Subbing - saving for future reference!
post #87 of 140
We make this one frequently:

Balsamic chicken and onions

Chop an onion (I like the sweet kind) and cook on med low heat with a little bit of olive oil, salt, and pepper. When onions are carmelized, remove from pan.

Add a bit more oil to pan and cook chicken tenders (or breasts - approx 1 lb.) with salt, pepper, and onion powder to taste. When chicken is cooked through, remove from pan.

Reduce heat and add to pan (I never measure this part) approx. 2 tbls brown sugar and 1/3 cup balsamic vinegar (or more, if you like). Stir to combine and return onions and chicken to pan. Stir to coat and enjoy!


We usually serve this recipe with pasta that has been tossed with butter (or olive oil), garlic, salt, pepper, and fresh grated parmesan. Yummy!!
post #88 of 140
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post #89 of 140
We make laab, a Thai dish.

Cook some rice in your rice cooker (Thai Jasmine rice is particularly nutty, fresh and fragrant.)

Chop a few mint leaves into a small bowl. Do the same for a few cilantro leaves in a second small bowl.

Fry 2 lbs. ground turkey. (you do not need to fry with oil if you don't want to - an alternate method is to put water in the pan and let water boil away as you stir the turkey around.) Add chopped onion and minced garlic (about 4 cloves) and fry some more.

In a bowl, put in 1/4 cup lime juice and 1/4 cup fish sauce. Add the turkey/onion/garlic mixture and stir well.

To serve, put some rice onto a plate, add some turkey mixture on top, and then garnish with mint and cilantro.

That's the basic. What my family does in addition is we add some Sambal Oelek (chili paste) to the turkey, and add more vegetables as garnish, such as cucumbers, tomatoes and diced lettuce leaves.
post #90 of 140
subbing!
post #91 of 140
Bean 'n Rice Salsa

1 can black eyed peas, drained & rinsed
1 can black beans, drained & rinsed
1 can white shoepeg corn, drained & rinsed
1 can diced tomatoes, drained & rinsed
1 can Rotel
1 bottle Italian dressing
1 bell pepper, diced
1 bunch green onions, chopped
1 bunch fresh cilantro, stems removed & chopped

Put everything in a large bowl, stir and serve with tostitos scoops. You can also use this as a garnish for steak or grilled chicken.
post #92 of 140
When I'm feeling lazy, I like to cook food in the oven. Just throw it in there and leave it for half an hour/an hour.

Lazy roast:

In a glass casserole dish (or similar pan),
place meat in the middle
with diced potatoes, onion and carrots around it.
When it's almost done, you can add other veggies like broccoli, green beans, etc.

Meat options: meatballs, meatloaf, chicken thighs/legs/breast, chicken tournadoes (chicken "medallions" with strip of bacon wrapped around it), beef chunks...

Add salt and pepper and any other seasoning that might taste good :. Add enough water to cover bottom of pan. If you're using a lean meat, add a bit of olive oil.


Rice dish:

In a casserole dish,
add rice, bulgar wheat or any other grain.
Add twice the amount of water or broth.
Add a couple dabs of butter or olive oil and salt.
Add seasoning (beef seasoning, chicken seasoning, or basil, thyme whatever.)
Throw in whatever fresh/frozen veggies on hand (tomato, broccoli, onion, garlic, green pepper, red pepper, zucchini, carrots, cauliflower, green beans, spinach, etc)

Cover and bake at 350 for half an hour or till done. I honestly can't remember what temp I cook it at or how long it takes.

Usually I bake a couple different dishes at a time so that it's not wasting energy.
post #93 of 140

My Mom's Lipton Onion Soup Chicken

1. 4-6 Chicken thighs
2. 1 packet of Lipton Onion Soup
3. Onions and mushrooms (optional)

Place chicken in pan over onions and mushrooms. Season liberally with onion soup. Cook until chicken is done - approximately 1/2 hour at 350-375.

Tastes great with roast potatoes:
Use one potato for everyone who's eating, plus one extra. Cut into wedges with skin on, place on a cookie sheet. Coat with olive oil and add salt and oregano to taste. If you're making the potatoes alone, cook at 400-425 for 30 mins. If you're cooking with meat, use whatever temperature you need for the meat but put in about 10 mins before.

*I always turn the oven up an extra 25 degrees because we live at a higher altitude. If you live at sea level you'll probably find the lower temperatures work better.
post #94 of 140
Quote:
Originally Posted by homemademomma View Post
i make this recipe constantly. it is SO good. i use kale instead of chard, and i like to se
rve it over tortilla chips. i doubled the amount of spice, though. http://www.somethinginseason.com/200...chard-and.html
Thanks -- that looks yummy. I am always looking for new recipes for greens. I bet it would be good on quinoa or couscous, too.
post #95 of 140
subbing yummy will add mine after dd stops poking me
post #96 of 140
Zuchinni Pancakes

This is for summer when you have LOTS of zuchinni, either from the store, or your own from the garden (where I get it!) The approximations are approximate, since its a little different every time, and I made it all up, so it's just an eyeball thing. Tinker to your heart's content. I LOVE this breakfast! Hopefully there will be fresh zukes SOON, i can't WAIT!

2-3 c shredded zuchinni (food processor helps)
1/2 shredded yellow onion
3 eggs
about 1/2-3/4 c flour, enough to thicken a little bit, you need this to help it hold together
1/4 tsp. salt
fresh ground pepper
fresh basil, chopped
1-2 tbsp of olive oil

Mix all together, and fry in oil or butter (butter sticks less), a few minutes on each side and serve with sweet (sour cream or yogurt and applesauce or other fruit), or savory, with pesto, salsa, or parmesan, or anything else that sounds good. Incidentally, I made this recipe with cooked spaghetti squash and it was really good too. You could also add ricotta to the recipe for lighter cakes.
post #97 of 140
Leftovers Pancakes:

1ish cups Leftover grain (rice, oatmeal, quinoa, whatever)
leftover vege (sweet potato, corn, peas, spinach, etc.) mashed or chopped
an egg or two
2 cups milk w/ a bit of whey or yogurt
1 tblsp. baking soda
flour to enhance consistency
whatever spices you like (salt and pepper plus whatever herbs I've plucked that day)

Combine liquid and dry ingredients. If you want to be really fancy, separate eggs and beat whites until stiff but not dry, then fold in. Cook on griddle as for pancakes!

I'm making this tonight, with brown rice and roasted sweet potatoes...
post #98 of 140
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post #99 of 140
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post #100 of 140
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