Monday, January 31, 2011

chicken tortilla soup

From 01/31/2011 (by Eye-Fi)
The other day when I happened to be in Giant Eagle, samples of this were being given out. It was very good-- I took one of the recipe sheets. It would have been too spicy for the kids, so I just did away with the hot peppers and only added half of the chili powder, and it wasn't spicy at all. I probably could have added a little more, but the kids liked it. And Iris discovered avocados, which I served with the soup, along with tortilla chips and salsa.

From 01/31/2011 (by Eye-Fi)

Chicken tortilla soup

3 Thinly sliced boneless, skinless chicken breasts
1 C chopped green onions
1 jalapeno pepper, diced (we skipped this and replaced it with 1/2 a red bell pepper)
1 pablano pepper, diced (we skipped this too)
2 TBSP canola oil
1 stick of butter (we used a cup of Smart Balance)
1/2 C flour
1/2 C shredded Mexican 4 cheese blend
1/2 C fat free Greek yogurt
4 C chicken broth
1 (28 oz) can crushed tomatoes
1 (14 oz) can black beans, drained and rinsed
1 (7 oz) can fire roasted diced green chiles (we skipped this)
1 C frozen corn
2 tsp ground cumin
2 tsp chili powder (I used only 1 tsp)
salt, to taste


Heat oil in large pan and saute chicken, onions and peppers, seasoning with 1/2 the cumin and chili powder.
While chicken is cooking, melt butter in large stock pot over med. heat. whisk in flour, and cook for 2-3 minutes. Slowly whisk in milk 1/4 C at a time, then the cheese, yogurt, and chicken broth, ensuring each ingredient is well incorporated before adding the next.
Stir in remaining ingredients including the cooked chicken, bring to simmer and serve.

Tuesday, January 18, 2011

potato kielbasa skillet

Even the kids, who usually reject all potatoes proclaimed that they liked this. I boiled the potatoes first because Mike likes his potatoes extra-soft.

potato kielbasa skillet

large potatoes
, cut in bite sized chunks

1 lb kielbasa, sliced
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup broth
1 1/2 cups shredded cheese (I skipped this)

  1. In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
  2. Add seasonings and broth.
  3. Bring to a boil.
  4. Cover tightly and cook for 20 minutes on low, stirring occasionally.
  5. Uncover and put cheese on top.
  6. Simmer until cheese is melted.

Monday, January 17, 2011

baked turkey taquitos

(image: Bree via the creative mama)

We had these tonight, and they were definitely worth a mention here- healthy, easy to prepare, easy for the kids to pick up and eat, tasty. Plus, we got to have "apple-cados"- one of Gail's favorites.

company muffins

These are always so good. simple. And they're filled with fruits and veggies-- not that we have a problem getting our kids to eat them-- they'd much prefer some cucumber or bell pepper slices to a slice of greasy pizza. We know, they're not normal. Iris had about half of one mashed up this morning (with the nuts and raisins removed). She kept opening wide her little beak. The other kids really love them too.

From 01/17/2011 (by Eye-Fi)

Company Muffins
Recipe from Simply in Season

1/2 cup flour
1/2 cup whole wheat flour
1 cup oat bran or rolled oats
3/4 cup brown sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

In a large bowl combine and stir well.

2 large apples (peeled, cored, and sliced)
1 1/2 cups carrots (finely shredded)
1 cup walnuts (chopped) or flax seed meal
1/2 cup raisins

Add and stir to coat. Make well in center

2 eggs (slightly beaten)
1/2 cup milk
1/4 cup oil

In a separate bowl mix together. Pour into flour mixture. Stir just until moistened. Fill muffin tins about 3/4 full. Bake in preheated oven at 375°F for 18-20 minutes.

From 01/17/2011 (by Eye-Fi)

Wednesday, January 12, 2011

homemade soft pretzels

From 01/12/2011 (by Eye-Fi)
See more of the process here.


4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.