Recipes

Our family has always loved to eat at home, and typically, I love to cook. The problem is, I was always cooking the same comfort foods, day after day. White rice, canned beans, pasta, and meat. Veggies were scarce and usually canned or frozen. It definitely needed some variety and more importantly vitamins and nutrients.

While I'm still in the process of discovering recipes that we enjoy, we've landed on a few healthy alternatives that we all like. The ones listed here are just a few of my kid's favorites. I'll continue to update as often as I can.

The trick to adding much needed vitamins to my meals has been to puree fresh organic vegetables. Jessica Seinfield has perfected this art in her book "Deceptively Delicious". During the weekend I boil or bake my standbys, squash, carrots, cauliflower and kale. I then puree them until they're liquid and freeze them in 1/4 - 1/2 cup servings in freezer bags. While cooking, I'll whip them out, defrost them by running hot water over the bag, and then add them to the sauce or sauté.

HEALTHIER MEATBALLS

You will need:
1 1/2 lb of ground turkey, chicken or beef (look for free range, organic)
1/4 cup pureed kale
1/4 cup pureed carrots
1/4 cup parmesan cheese (freshly grated)
1 or 2 crush garlic cloves
1/2 cup or more of breadcrumbs
2 tbps. finely chopped parsley
salt and pepper to taste

Mix all the ingredients together and form 1 inch balls. Place on non-stick cookie sheet and bake in the oven at 375 for about 15 minutes, until cooked through.

KIDS SQUASH PASTA

You will need:
1/2 box of your kids' favorite pasta shape. Mine like bow tie or ziti. Try the whole grain. It's better for them, and they may grow to like it!
1/4 cup pureed squash
1/4 cup of whole milk
2 tbsp. organic unsalted butter
salt to taste

Cook the pasta according to the box instructions. Once cooked, remove from heat and add the remainder ingredients. The pasta will look like its macaroni and cheese colored, but its better! They're getting the vitamins from the squash instead. (Inspired by Jessica Seinfeld)

MASHED POTATOES AND CAULIFLOWER

What is awesome about this recipe is that your family will get a whopping serving of vegetables because the cauliflower is pureed right into the mix. It adds a subtle flavor that your kids will enjoy!

You will need:

About 5-6 potatoes. My kids prefer the large red ones. But choose whatever you like.

3/4 cup pureed cauliflower

1/4 - 1/2 cup of milk

3 tbsp. butter

1/4 cup of creme fraiche

salt to taste

Boil the potatoes until tender. Once cooked, drain out the water. Add the butter, creme fraiche and salt. Mash with a potato masher until smooth. Add the pureed cauliflower, milk and salt. Mix and mash thoroughly! (Inspired by Jessica Seinfeld) 

SIMPLE ROASTED CHICKEN

This is such a simple recipe but oh so tasty. The chicken comes out so tender and seasoned that you will be considered a cooking queen (or king) when you serve this!

You will need:

1 whole (organic/free range) chicken

1 lemon

1 whole head of garlic

1-2 potatoes

4 carrots

1/2 large onion

3-4 tbsp. melted butter

salt and peppper

a few sprigs of thyme (optional)

Season the inner cavity of the chicken with salt and pepper. Cut the entire whole head of garlic (no need to peel!) in half. Place inside the cavity. Cut the lemon in four (no need to peel!) and place inside cavity. If opting to use thyme, place inside as well. Then cut your onions, carrots and potatoes into small pieces and layer the bottom of your roasting pan with these veggies. Place your chicken on top, making sure to tuck the wings underneath it. Tie the legs on top together. Season the outside of your chicken as well as the veggies beneath with ample salt and pepper. Then brush the outside of the chicken with the melted butter. Place in the oven uncovered at 425 degrees for about an hour and half, until thoroughly cooked. The most delicious, simple roasted chicken ever! (Compliments of the Barefoot Contessa)

HOMEMADE TOMATO SAUCE

This is such a GREAT recipe because its so versatile. You can cook a big batch of this, even double the recipe if you can. Then bottle/jar and freeze for use in recipes that require sauces later, like beans, pastas, and meats. 

You will need:

12 vine ripe organic or locally grown tomatoes

1 lemon

2 garlic cloves

2 tbsp olive oil

1 red onion

1/4 tsp fennel seeds

2 tsp dried basil

1/2 tsp dried oregano

1 tsp kosher salt

Sautee the garlic and onion in olive oil until soft. Cut the tomatoes into chunks and add to pot along with all of the other ingredients, except for the lemon. Cook on low heat for 2 1/2 hours. Cool and add the juice of one lemon if you plan of bottling or canning. Puree in a blender until smooth. Bottle/Jar and enjoy! (Inspired by www.frontiercoop.com)

STRAWBERRY JAM

You will need:

3 pounds of fresh strawberries

1 1/2 cups of honey

1 small apple grated (unpeeled)

3/4 tbsp juice from fresh lemon

Rinse the berries, remove stems, and cut in half. Add the berries, honey, apple and lemon juice to a large pot over high heat. Once the mixture begins to boil, reduce heat and boil for about 45-60 minutes. The longer you cook it, the thicker the consistency of the jam. Once cooked, mash the mixture with a potato masher. Jar in sterilized bottles. To preserve, place the jarred bottles in a pot of boiling water for 10 minutes. Then enjoy! For more specific details and step by step instructions, visit:http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/

GRANOLA

You will need:

3 cups of rolled oats

1 cup of crushed raw pecans

1/4 cup of raw sunflower seeds

1//3 cup of brown sugar

1/4 cup of honey

5 tbsp unsalted butter

3/4 tsp salt

1 tsp vanilla

1/2 tsp ground nutmeg

cinnamon for sprinkling

Preheat the oven to 250 degrees. Combine the rolled oats, pecans, brown sugar, and sunflower seeds in a bowl. Melt the butter in a separate bowl and then add the honey, salt, vanilla, and nutmeg to the butter. Add the butter mixture to the rolled oats bowl. Mix well. Lay out your mixture on a lightly greased cookie sheet and sprinkle with cinnamon. Bake for 1 hour and 15 minutes, stirring every 15-20 minutes. Let it cool off then jar and enjoy! 

SIMPLE  PIZZA

I have to start by stating, never in my life would I have thought making pizza was so easy. And SO delicious! This recipe was a HIT! Everyone loved it. (Compliments of www.eatliverun.com)

 Mixing the batter...

 Ok, so we have to work on making it look round and pretty, but it still tasted yummy!

You will need:

3 1/2 cup all purpose flour

1/2 cup olive oil

1 1/2 cup warm water

1 packet yeast (1/4th ounce)

2 tsp sea salt

your favorite toppings

Combine the warm water and yeast. Then stir in the salt and flour and mix on high with an electric mixer for 5 minutes (or kneed by hand for about 8 minutes). While it's mixing, slowly add in the olive oil. Once the dough is soft and elastic, remove it from the bowl, rub it with olive oil, and place it back in the bowl. Cover the bowl with a dish towel and let it rise for an hour.

Cut the dough in half to make two pies or freeze one for another time! Roll out the dough and add your toppings. 

For our pizza we added our home-made tomato sauce (see recipe above) and shredded fresh mozzarella cheese.  Bake at 425 degrees for 10-15 minutes.

WHOLE-WHEAT FIG NEWTONS

I was determined to find an alternative to hubby's favorite pre-packaged snack, fig newtons. This worked! Delish! (Compliments of www.eatliverun.com)

 Pre-cut yumminess...

The final product!

You will need:

For dough:

1 1/4 cup all purpose flour

1 1/4 cup whole wheat flour

3 ounces butter, softened

1/2 cup (then + 2 tbsp) brown sugar

1 tbsp cream

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/2 tsp salt

For filling:

2 cups dried figs, stems chopped off

3 cups apple juice

1/4 cup granulated sugar (or use less and replace with a natural sweetener like honey or agave)

Cream together brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs one by one and beat after each. In a separate bowl, combine all of the dry ingredients. Then combine with the sugar and butter mixture. Mix until the dough becomes soft. Place the dough on a floured countertop and form into a ball. Cover and let it chill in the fridge for at least 2 hours or more.

To make the filling, place the figs in a pot with the apple juice. Let it sit for 15 minutes. Add the sugar and boil, then reduce the heat and simmer for 30 minutes. Let it cool and puree the figs and juice until smooth.

Preheat the oven to 350 degrees. Cut the dough in two parts and freeze one for another day! Roll out one dough until thin and roll into a large rectangle. Carefully place on a lined or greased baking sheet. Spoon your fig puree down the middle of your rectangle. Fold your dough into an "envelope" by folding the top and bottom sides up so that they slightly overlap and pinch so that it stays shut. Then fold up the left and right corners (see image above). Bake for 25 minutes.

DANIEL'S FAVORITE PANCAKES

Quick and easy to make. Plus, you can save half of the batter and cook the next morning for an even faster meal! These are Daniel's favorite pancakes. Super plain. Super easy. Top with pure maple syrup and fresh fruit!

You will need:

1 1/2 cups all purpose flour

1 tbsp brown sugar 

1 tbsp pure maple syrup (optional)

1/2 teaspoon salt

1 1/2 cups milk

1 tsp vanilla extract

a few dashes of ground cinnamon

1 egg

Combine all of your ingredients in a large bowl and mix or in your blender. Heat up your griddle or non-stick pan, add the batter and cook well on both sides. Top with your favorite toppings. We enjoy it with a little pure maple syrup and strawberries.

CHICKEN STOCK

Making chicken stock sounds much more intimidating than it actually is. In fact, it's quite simple. It is FULL of healthy nutrients and once you make a big pot, you can jar the rest and freeze it so that it will last you for some time. Plus, my favorite part, it makes your home smell delicious while its cooking!

You will need:

Leftover bones and skin or carcass from a cooked whole chicken. Perfect to make after you've made the roasted chicken recipe from this page.

1 whole onion

1 celery stalk

3 carrots, peeled

2-3 sprigs of fresh flat parsley

1 tsp salt 

1/4 tsp pepper

Place your leftover chicken carcass in a large pot and cover with cold water. I fill my pot almost to the top, about one inch from the top rim. Chop your vegetables and place in the pot. Add the parsley, salt and pepper. 

Bring to a boil and reduce your heat to low. Simmer for about 4 hours. You may need to occasionally skim off the foam that rises to the top during cooking. Once cooked, remove the bones and strain the stock so that you're only left with the liquid. Jar and enjoy!