Saturday, January 28, 2012

taboule salad

From 01/05/2012 (by Eye-Fi)

I found a similar recipe on the back of a box of whole wheat couscous and changed it to my likings- and to what we had on hand. Of course, I was the only one who ate it, but it was very good.

Mix 1/2 cup boiling water with 1 1/4 cup dry couscous. Add 6 Tbsp. olive oil and 1/3 cup lemon juice. Stir well. Cover and let sit for 5 minutes. Fluff with a fork. Add 1 diced tomato 1 clove minced garlic, 1/2 diced green pepper, 1/2 chopped onion, 1/4 cup fresh cilantro, and salt and pepper to taste. Toss lightly. Refrigerate for 15 minutes. Fluff with a fork and serve. Serves 5.

Friday, January 27, 2012

vegetable chili

I got the resounding, "Thanks for making this, Mom!" from the kids (and Mike), which automatically makes it post-worthy. (I didn't grab a photo, but you can imagine what this chili, chock full of veggies and legumes, looks like.


  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 bell peppers, chopped
  • 3 cloves garlic, minced
  • (optional) 2 (4 ounce) cans chopped green chile peppers, drained
  • (optional) 1 jalapeno pepper, chopped
  • 2 (28 ounce) cans whole tomatoes, crushed
  • 1 lb lean ground beef
  • 1/4 cup chili powder (I added about half of this, since the kids don't like it too hot)
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn


  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. Cook ground beef separately, drain any grease. When vegetables are heated through, mix in the ground beef. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Friday, January 13, 2012

sweet potato cranberry bake

From 01/13/2012 (by Eye-Fi)

When we were in Wisconsin after Christmas, we finally got Jack to try some of the Apple Mallow Yambake that Grandma made (not before pulling some teeth). Afterward, he told me I needed to make it every day. While I haven't had a chance to make that yet, I tried a recipe tonight that reminded us of that one- but instead of apples, I used some cranberries I've been wanting to use, and instead of a marshmellow topping, there was a walnut, (minimal) brown-sugar and cinnamon topping. And Jack said tonight's dinner was the best he's ever had. For the record, the accompanying foods were baked tilapia, mixed veggies (corn, edamame and red peppers) and homemade wheat rolls. I'll be sure to duplicate this one again... we had not a leftover. It's gluten-free and can easily be made dairy-free, as well.


  • 4 medium sweet potatoes
  • 1 cup fresh cranberries
  • (less than) 1/4 cup brown sugar
  • 1 tablespoon butter, melted
  • 1/2 cup orange juice
  • 1/2 cup chopped walnuts
  • (less than) 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  1. Place sweet potatoes in large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a medium baking dish. Top with the cranberries, brown sugar and butter. Pour orange juice over the top.
  2. Cover and bake at 350 degrees F for 25 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.

Wednesday, January 11, 2012

chewy chocolate chip oatmeal cookies

From 01/11/2012 (by Eye-Fi)
I love oatmeal cookies. And chocolate. I had told the kids we'd make cookies if they took good naps today... they did! So we made chocolate chip oatmeal cookies... a double reward pour moi! Mmmmm... so good!


  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tuesday, January 10, 2012

chicken pot pie

From 01/10/2012 (by Eye-Fi)
This was the real deal... milk and flour... real ingredients. And a meal that at least one of my kids and my husband consistently love (the others eat it and don't complain too much... around here, that passes.).


  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

  • 2 (9 inch) unbaked pie crusts


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Thursday, January 5, 2012

salmon chowder

From 01/05/2012 (by Eye-Fi)
This is a good chowder. A really good, chunky chowder- I think the dill is what makes it- yum!

  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 2 cups diced potatoes
  • 2 carrots, diced
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • 2 (16 ounce) cans salmon
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (15 ounce) can creamed corn
  • 1/2 pound Cheddar cheese, shredded


  1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
  2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

homemade pan rolls

From 01/05/2012 (by Eye-Fi)
We had these yummy rolls with our salmon chowder tonight for dinner- a bit easier to make than the last ones I made.

Here is the recipe.

Tuesday, January 3, 2012

orange cranberry walnut bread

From 12/20/2011 (by Eye-Fi)
A delicious wintry bread, perfect for a snow day (and for using up leftover cranberries)... the kids and I have been snacking on it all morning.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup sugar (or a bit less)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup orange juice
  • Grated peel of 1 orange
  • 2 tablespoons melted butter or margarine
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries
  • 1 cup coarsely chopped walnuts


  1. In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.