Swordfish, Israeli Cous Cous, Spinach w/Shitake Mushrooms

Posted on February 25, 2010 | 1 comment

Seven Fishes

Every year around Christmas my husband (yes my husband) cooks the Italian 7 Fishes and it is amazing!   The reason for 7 is still under debate.  Some say that the 7th day is for rest, others say that it represents the 7 sacraments.  It is a special evening with lots of food, wine, family and love.  This swordfish recipe originated from our last 7 fishes.  I may look fancy but is SO EASY and one of my kids absolute favorites!

  1. SWORDFISH:  Cut large piece of swordfish in half and place on parchment paper.  Put a clove or two of garlic on top, drop of EV olive oil, salt/pepper, and squeeze some lemon juice on top.  Twist paper to close and bake for 15 minutes at 350.
  2. ISRAELI COUS COUS:  This is simply baby pasta circles.  Cook 1/2 onion til soft in pot with drop of EVOO.  Add shiitake mushrooms and cous cous and stir for a minute.  Add 2 cups of boiling water (or chicken broth) and cover, cook for 10 minutes.
    This is how I got my kids to like shiitake mushrooms.  I started with small pieces until they developed the taste.  Now they like them in everything!
  3. SPINACH:  Drop some EVOO in large pan and cook some onions and shiitake mushrooms (optional) for a minute.   For extra flavor add a splash of white wine and cook for another minute. Add bag of spinach, dash of  salt/pepper and cook 3-4 mins. or until soft.

1 Comment

Posted in Family Dinner, Seafood

Lemon Chicken, Carrots, Basil Orchiette, Raw Salad

Posted on February 24, 2010 | Leave a comment

Shut Up and Eat It!

Once I took on the attitude of “shut up and eat” (in a figurative way of course), my kids quickly understood that the conversation was over.  If you maintain this stance however, it is your responsibility to cook a healthy meal with simple flavors that your children can enjoy.  You can’t make chicken fingers every day and decide one day make “Curried Lamb” and expect your kids to gobble it up.  Start your flavors and textures slowly, and gradually introduce them into a variety of choices.  If you keep this up, I guarantee your children will not only try the food, but will enjoy it too.  Oh shut up – I promise.

This recipe has simple flavors and is simple to make – perfect for the kids!  This is a great dish to start your transition to the family dinner.

  • CHICKEN:  Salt/pepper chicken cutlets and toss them lightly with flour (try a ziploc bag).  Heat a drop of EVOO and cook chicken in pan until golden brown but not cooked all the way through.  Flip and cook the other side.  Place chicken on a plate.  Heat 1/2 cup chicken broth and juice from 1/2 lemon (in same chicken pan) for 3-4 minutes until it gets a little thick.  Add a splash of white wine and capers if you like.  Put chicken back in pan and simmer until cooked through for about 5-8 more minutes.  I like to flip the chicken over to coat both sides with the sauce. 
  • CARROTS:   I like the carrots on the stem.  Just scrape and boil until tender.  Add a little butter, salt and drop of orange juice or honey.
  • PASTA:  Cook 1/2 pound of pasta (I used orchiette) according to directions.  Mix 2 TBS of EV olive oil, juice of 1/2 lemon, basil (fresh or keep a tube on hand in fridge), and sprinkle of parmesan cheese.  Add salt/pepper, pour on top of pasta and stir.

  • RAW SALAD:  Cut up whatever you have!  Tonight I mixed a yellow/red pepper, cucumber, grape tomatoes and mixed with 1 TBS of EV olive oil and salt/pepper and a splash of vinegar.  I like to use rice vinegar AND red wine vinegar for a sweet and sour taste but use balsamic if you prefer.
  • How the kids Can Help
    1. Ask the kids to shake the chicken in the Ziploc bag.  Teach them about the dangers of raw meat and to always wash their hands.
    2. Teach them how to use a peeler if they are old enough.  Watch out for your fingers!
    3. Kids love to test the pasta to see if it’s cooked “needs one more minute!”.
    4. Have your child press the lemon on the counter to release the juices before you cut and squeeze it.
    5. Let them do a taste test – “needs more cheese….”.
  • Did You Know?
    1. Lemon-juice is a powerful antibacterial –the bacteria of malaria, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice.
    2. Lemon can help cleanse your body – drink with a drop of honey on an empty stomach.  Lemon has been used to destroy intestinal worms!
    3. Lemons assist mountaineers with their lack of oxygen and breathing.  Edmund Hillary, the first man to put his foot on the top of Mt. Everest, has admitted that his victory over Mt. Everest was greatly due to lemon.

Leave a comment

Posted in Chicken, Family Dinner

Asian Pork Chops, Sugar Snap Peas, Sweet Potatoes

Posted on February 23, 2010 | 1 comment

  1. SUGAR SNAP PEAS:  Heat some garlic in EV olive oil in a large frying pan (I prefer a black skillet).  Toss the sugar snap peas in.  Add a little ginger powder, salt/pepper, and a dash of sugar.  Cook for 5 minutes or so until tender and transfer to serving dish and cover.
  2. PORK:  Marinate thin pork chops (w/ bone) in Ziploc with Asian Marinade.  I like “Veri Veri Teriyaki” but you can also mix, soy sauce with  garlic/onion/ginger powder for a similar flavor. Fry in same skillet used for sugar snap peas to reduce clean-up.
  3. Boil sweet potatoes and add a little butter, sprinkle of brown sugar and/or a drop of maple syrup.  Stir and top with a few marshmallows if you like.  Cover to keep warm/melt marshmallows.

1 Comment

Posted in Family Dinner, Pork

Tagged , ,

Chicken Drummettes, Asparagus, Mac n’ Cheese

Posted on February 22, 2010 | Leave a comment

After a huge burrito at Chipotle this afternoon, we were not starving so I defrosted some chicken drummettes (on sale at Fresh Market last week) and whipped this up….

CHICKEN:  Mix olive oil, salt, pepper and rosemary together and brush onto chicken or just put it all in a ziploc to marinate for a bit.  Bake on cookie sheet (I like to line with parchment paper for easy cleanup) at 425 for approx. 30 minutes.

ASPARAGUS:  Clip ends a lot (too stringy for kids) and put in a baking dish.  Mix olive oil, salt, pepper and a little garlic powder in a bowl and pour on top of asparagus.  Then mix some bread crumbs in the empty bowl with a drop of oil and sprinkle on top of aspagus.  Cook with chicken for 20 mins.

MAC n’ CHEESE:  C’mon we all got to do it.  We had the “Back to Nature”, Crazy Bugs.  It is Sunday afterall.

Leave a comment

Posted in Chicken, Family Dinner

Best Popcorn: Cheaper and better too!!

Posted on February 20, 2010 | 1 comment

  1. Pour a drop of oil in a paper lunch bag. Pour about 1/2 cup of popcorn kernels in bag.  Sprinkle popcorn salt in bag and shake it around to coat.
  2. Hit “Popcorn” button on your microwave and Voila! Literally the best popcorn you have ever had!

P.S. Look for “Popcorn Salt” in grocery store, it’s a fine powder salt that covers the kernels even better.

1 Comment

Posted in Tasty Snack

Shrimp Scampi and Linguini

Posted on February 17, 2010 | 1 comment

Keep a bag of frozen shrimp in your freezer for a quick meal.

1.  Cook 1 pound of pasta in salted water.  Drain and save cooking water.

1. Defrost, dry, and salt/pepper about a pound of shrimp.  Heat 2 TBS of butter in hot pan and cook shrimp for 2 minutes on each side.  Set aside Shrimp.

2.  Heat 2 cloves of garlic in 2 TBS of EV olive oil, add juice from 1 lemon and 1/2 cup of white wine.  Let boil for 2-3 minutes.
Add red pepper flakes and parsley for flavor and color if desired.   I added some fresh spinach for color.

3.  Add pasta to shrimp with a little pasta water if needed.  Sprinkle with salt/pepper and a drop of EV olive oil for taste.  Top with parmesan cheese and enjoy!.

Add a salad for a complete meal! My 9 year old son said “I like the combinations, mom!”.

1 Comment

Posted in Family Dinner, Seafood

Tagged