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Archive for May, 2011

This recipe is genius.  I had dinner made in about 15 minutes and it was a big hit.  Neva ate hers with tortilla chips because they are a good hand size, Addie had hers in soft tortillas because she likes to roll them and we had them in taco shells.  It made  a lot, but it tastes great the next day on some toast or in a sandwich.  (oh yea – I got it from the Canadian Living website, since Pauline is always raving about them).

Ingredients
12oz (375g) lean ground beef
1 onions, chopped
1 tsp (15 mL) chili powder (I left this out and then added it to ours later)
1tsp (5 mL) dried oregano
1  can (19 oz/540 mL) red kidney beans, drained and rinsed
1-3/4cups cups(425 mL) mild salsa
12 taco shells or small flour tortillas
shredded lettuce
chopped tomatoes
shredded cheese

Preparation:
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink. With slotted spoon, transfer to bowl; drain off fat in skillet.

Add onion, chili powder and oregano to skillet; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Add beef, beans and salsa; simmer for 5 minutes. Divide among taco shells. Top with lettuce, tomatoes and cheese.

http://www.canadianliving.com/food/make_your_own_tacos.php

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Alert Alert – Apparantly this recipe almost passed the Chanyi kid test, but then, alas, failed.  It was a good try Jo.  The kids in the Gagne/Tsianos household give it their stamp of approval and I’m pretty sure my girls will be all over it (as long as Addie can pick out the mushrooms).

Jo says you could add peas or carrots to this too and that she used full fat milk and cheese and it wasn’t too rich.

Ingredients:
8 oz (or more) pasta
5 tbsp butter
1.5 cups sliced mushrooms
1/4 cup all purpose flour (whole wheat works just as well)
3 cups milk (2 cups is fine)
1/4 cup white wine (optional)
1 cup chicken or veg stock
3 cups grated cheddar cheese
1 cup grated Parmesan
1 tbsp fresh thyme
1/5 tsp pepper
3 cups cubed cooked chicken (2 breasts)
Directions:
Boil pasta (you ladies think you can handle that first step?)

In a large sauce pan melt 2 tbsp butter over medium heat. Add mushrooms and cook until tender. Transfer to a plate and set aside.

Wipe out saucepan and melt 3 tbsp butter over med heat. Add flour and whisk until bubbly. Whisk in milk, then wine and stock. Bring to a boil.

Reduce heat to med-low and stir until thickened – 4 minutes

Add 2 cups grated cheddar, parmesan, thyme and pepper – stir until cheese is melted and sauce is smooth

Add chicken and pasta and mushrooms

pour it into prepared dish with 1 cup grated cheddar. Cover loosely with foil and bake for 20 minutes

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According to Joanne, John Nicolas looked at this and said, “this doesn’t look yummy (it has a dark brown and green colour) but it tastes super yummy!”  Jo also says that , “this is not a recipe for Cade, sorry Shirley.”  Well – I guess if it doesn’t contain cashews and salami, Shirley is out of luck.  The rest of us may have better luck, so I’m giving it the Kid-Approval stamp.

Ingredients:
1 pkg pasta
1-2 cups broccoli florets
2 tsp olive oil
2 boneless chicken breasts
5 tsp salt and pepper (Jo says you can omit the salt)
2 cloves garlic, minced
5-6 Roma tomatoes (a few tblsps of tomato paste was a good sub.)
1 tbsp oregano
1/3 cup pitted olives sliced (Loblaws sells nice kalamata pitted olives in their olive bar now)
2 tbsp pesto

Directions:
Cook the pasta and add the broccoli to the last 30 seconds of cooking.

Heat olive oil in a large skillet over high heat. Season chicken on all sides with salt and pepper and cook for about 10 minutes and browned.

Drain pasta and broccoli reserving 1/2 cup of the cooking water

Add onion and garlic to the chicken and cook a few minutes.  Add tomatoes (or paste), oregano, olives and reserved pasta water. Simmer for a few minutes until thickened. Add Pesto.

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Coming from Robin, this recipe is NOT child-approved!  However, Robin and John thought it was so good that they’re adding it to their regular rotation….who cares what those darn kids think.

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

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