2 Teaspoons Worcestershire Sauce
½ Lemon juiced
Cooking is 80% confidence
So good. My friend Katie always adds avocado to this recipe so I did too.
(Picture from their site)
Easy Tomato Cucumber Salad adapted from Eatwell101
5 large tomatoes (tomatoes on the vine are best), quartered
1 English cucumber, peeled and sliced
1-2 avocados, chopped
1/2 large red onion, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 pinch kosher salt + 1 pinch black pepper
For the vinaigrette dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt + 1 pinch freshly ground black pepper
1 garlic cloves, minced
1/2 teaspoon honey (optional)
1 teaspoon dried oregano
In a large bowl, combine all ingredients for the salad: tomato, cucumber, red onion, parsley, and cilantro. Sprinkle with salt and pepper and toss to combine. To prepare the dressing, throw all of the dressing ingredients (olive oil, vinegar, garlic, salt, pepper, oregano, honey) into a small bowl or a mason jar and whisk together vigorously until well blended. Pour the dressing over the veggies and toss gently. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 3 hours. This will allow the flavors to meld together. Serve the tomato-cucumber salad when you’re ready, enjoy!
Yield: 4 servings, Prep time: 10 minutes
(Picture from their site)
Healthy Potato Salad with Egg Katie
2 1/2 pounds thin-skinned potatoes, cut into about 1-inch chunks (about 8 cups)
3 large eggs
3/4 cup plain non-fat Greek-style yogurt
1/4 cup mayonnaise
1 1/2 teaspoons honey or agave (opt)
2 teaspoons Dijon mustard
2 teaspoons relish (optional)
2 teaspoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 stalks celery, finely chopped
1/2 cup finely diced red onion or scallions
Paprika and chopped fresh parsley for garnish
Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer. Bring to a boil, add potatoes, cover and cook until just tender, about 15 minutes. Make sure that the water doesn’t boil away.
Meanwhile, hard boil the eggs. See instructions below in the notes section. Peel and chop them.
Spread the potatoes out over a baking sheet to cool slightly.
Meanwhile, whisk Greek yogurt, mayonnaise, honey, Dijon, relish (if using), vinegar, salt and pepper in a large bowl.
Stir in the potatoes, celery, eggs and onion (or scallions.) Serve immediately or chill completely before serving, about 4 hours or overnight. Garnish with paprika and parsley if desired, before serving.
Notes
How To Make Hard-Boiled Eggso
To hard-boil the eggs, place three eggs into a small saucepan and cover with cold tap water. Bring to a gentle boil over high heat. Set a timer for 10 minutes and reduce the temperature to maintain the gentle boil. When the timer goes off, drain away the boiling water and run cold tap water into the saucepan for a minute to cool the eggs. Lastly, peel and chop the eggs.
Roasted Red Potatoes (rather than boiling)
Make-Ahead Instructions
This potato salad can be made two days ahead. Keep refrigerated in an air-tight container or covered with plastic wrap. Stir well and adjust the seasoning. Then garnish just before serving.
Time: 40 min. Servings: 9 cups
YUM! My kids say you can't even tell the difference.
Sweet Potato Brownies Danielle Brown
Au Jus Recipe 40 aprons
Prep: 5 min, Cook: 10 min, Total: 15 min
Recipe Makes (Approximate): 8 servings
4 T butter (or beef drippings)
2 T flour
¼ cup red wine (or beef broth)
2 cups beef broth (divided)
1 T Worcestershire sauce
salt & pepper (to taste)
In saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms. Vigorously mix red wine into flour mixture. Mixture will likely become purple and gooey. Continue cooking over medium-high heat for 2 minutes or until sharp alcohol smell is gone. Slowly pour in ½ cup of beef broth. Whisk vigorously to combine.
Once beef broth is incorporated, pour in remaining broth and Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened.
Season with salt and pepper to taste. Serve and enjoy!
I didn't have chicken but wanted to make this and my veggie version turned out so good!! This recipe is a keeper. I left out the chili powder as suggested for kids and had no complaints of it being too hot, but the flavor was still delicious.
Instant Pot Butter Chicken (or Chickpeas) Diana
3 tablespoons unsalted butter
5 cloves garlic about 5 teaspoons, minced or crushed
2 inch (5 cm) fresh ginger root grated (about 2 tablespoons) (I keep fresh ginger in the freezer to grate)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder optional
1 teaspoon salt add more if needed
2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces (or 2 cans drained chickpeas and cook for 4 mins. Also add more water to avoid burn message. Then add 1 cup or so of frozen peas when adding the heavy cream at the end)
1 15-ounce can (425 grams) tomato sauce or passata
1 cup (240 ml) heavy whipping cream or coconut milk, or half and half*
2 tablespoons chopped fresh parsley or mint or cilantro, for garnish
Winter Pomegranate Salad Erin
For the Winter Salad:
1/2 cup pecan halves
1/2 small red onion
10 ounces kale stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)
1 small pomegranate to yield 1/2 cup seeds
4 ounces crumbled feta cheese
2 tablespoons chopped fresh parsley
For the Dijon Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.
Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.
Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.
In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.
Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.
TO MAKE AHEAD: Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.
wellplated.com
Healthy breakfast, protein, filling, easy, kids love it. I love it.
Peanut Butter Toast
Toast your bread, spread with peanut butter, add:
Fruit toppings
Great side dish.
Peas, Carrots, and Mushrooms Better Homes & Gardens
1/2 c sliced carrots (1 medium)
1 10oz pkg frozen peas
2 c sliced fresh mushrooms
2 green onions, cut into 1/2in pieces
1 T butter
1 T snipped fresh basil or 1/2 t dried basil
1/4 t salt
Dash black pepper
In medium saucepan cook carrot, covered, in a small anout of boiling salted water for 3 minutes. Add the frozen peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and peas are crisp-tender. Drain well. Set aside. In same saucepan, cook mushrooms and green onion in hot butter until tender. Stir in basil, salt and pepper. Return carrot and peas to saucepan; heat through, stirring occasionally.
Good for you snacks!
ApplesFrom an adorable book called 'The Forest Feast for Kids'. All pictures from the book.
FUN HEALTHY YUMMY SNACKS/APPETIZERS Erin Gleeson
Apricot Bites
Top a dried apricot with 1 t goat cheese (rolled into a little ball), 1 dried cranberry, and a sprig of fresh thyme.
French Radishes
Trim ends off 10 radishes and slice in half. Top each with 1/2 t room-temperature butter, then sprinkle with salt.
Lemon Ricotta Crostini with Honey
Toast (broil) slices from 1 baguette. Top each slice with 1 T ricotta cheese, 1/2 t honey, 1/2 t lemon zest.
Strawberry Salsa
Finely chop: 1 tomato, 1/4 c fresh cilantro, 1 small carton/about 2 c strawberries, juice from 1/2 a lime, and 1/4 red onion. Combine all with a pinch of salt. Serve with crackers or chips.
Edamame Hummus