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Archive for the ‘Kid Approved’ Category

This is our friend Laura’s first entry to our blog – and she’s coming out in style – “a good old fashioned, 1960’s-esque meal.”

8 boneless, skinless chicken thighs
1 1/2 cups uncooked rice
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
2 cups water
grated cheddar cheese

Use a big enough dish for all chicken to be in single layer
Put rice in first
Sprinkle onion soup mix on top
Combine water and mushroom soup, pour over rice
Lie chicken in single layer on top
Sprinkle on thick layer of cheese on top
Place in cold oven, set temp to 350, cook x 90 min
voila!

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Pauline stole this from a friend who stole it from Canadian Living again.  Huge hit with the STEKKER family!

Preparation time: 20 minutes
Total time : 6 hours

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you’re feeding a smaller group. Serve over hot steamed basmati rice.

Ingredients
2 onions , diced
3 cloves garlic , minced
3 tbsp butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

Preparation
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.

With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.
Source : Canadian Living Magazine: February 2012

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Robin says to ignore the fact that it comes from Rachel Ray! Super easy and you can leave out the skewers and pomegranate seeds.

Ingredients

2 cups plain yogurt
2 cloves garlic, finely chopped and mashed into a paste
2-inch knob ginger, peeled and grated
Zest and juice of 1 tangerine
2 tablespoons mild curry paste, such as Patak’s brand
Salt and ground black pepper
4 boneless, skinless chicken breasts, cut into 1-inch cubes
Nonstick cooking spray or EVOO, as needed for the grill or broiler
3 scallions, thinly sliced on a bias
1/2 cup pomegranate seeds
Yields: 4 servings, as a snack

Preparation

In a large mixing bowl, combine the yogurt, garlic, ginger, zest of the tangerine, curry paste and some salt and pepper. Add the chicken to the mixture and stir to coat. Marinate in the refrigerator for at least 1 hour and up to overnight.

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This is my sister Helen’s hummus and it always gets compliments. I like to spice it up but my ladies like it just plain. I usually make it plain, scoop some out for them the just add the cayenne to whats left in the processor and do a quick pulse.

Ingredients
21/2 cups of chickpeas washed and drained (1can)
1/3 cup lemon juice
1/4 cup tahini
2 garlic cloves
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp cayenne pepper (u can add more)
1/3cup water
1tsp salt
Pinch pepper

Directions
Use 1/2 the lemon juice and blend all the ingredients except the chickpeas and water for about 5s.
Add chickpeas and purée.
Add rest of lemon juice to taste (I use it all)
Add water slowly until you reach your desired consistency. Go slowly!! Don’t make it too runny.

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It was a hot one last night and I was assigned dessert for a bbq.  So I ‘googled’ summer dessert ideas and this is what I got.  It’s ingenious and not only do the kids love it but the adults thought it was wicked awesome too.

Ingredients:
These are the ingredients I chose to use, but you can choose whatever cookies, ice cream and garnish you want.  Or you could provide a combination and let your kids choose. 

1 package of PC decadent chocolate chip cookies
1 tub of ice cream (don’t worry,  you’re not going to use the whole thing)
Chocolate chips and sprinkes

Directions
Seriously, there are no directions.  You scoop the ice cream onto one cookie and flatten it out (don’t be stingy, layer it on there so that it oozes out the sides).
Push another cookie on top.
Roll the sides in the chips and sprinkles.

Voila!  You’ll need some napkins.
Note:  I didn’t make these ahead of time.  I just took all the ingredients there and built them with everyone.  It was part of the fun.

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Pauline swears by these burgers.  Leave out the hot stuff for the kids.

These are burgers with attitude! Jalapeño pepper and hits of cayenne add kick to mild turkey while avocado relish soothes. Teeny burgers can be made into dynamite nibbles to serve with drinks and numerous enough to feed a crowd? (see Tip below).

Relish

1 ripe but firm avocado
½ tsp (7 mL) freshly squeezed lime juice
¼ tsp (1 mL) salt
1 plum tomato, seeded and finely diced
1 green onion, thinly sliced
2 to 3 tsp (10 to 15 mL) seeded and minced jalapeño pepper
2 tbsp (25 mL) chopped fresh coriander (optional)

Burgers

1 lb (500 g) ground turkey or chicken
1 egg, beaten
1 clove garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) cayenne
¾ cup (175 mL) fresh bread crumbs
2 green onions, thinly sliced
1 to 2 tbsp (15 to 25 mL) canola oil
4 buns, preferably Italian
4 lettuce leaves

1. Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.

2. Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.

3. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).

4. Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. Serve with potato or tortilla chips.

Tip: To make into a nibble, shape burger mixture into scant 1-inch (2.5-cm) balls. Flatten and sauté as above for 2 to 3 minutes per side. Then cover and refrigerate for up to 2 days. To serve, reheat burgers in a hot frying pan over medium-low heat for 3 to 4 minutes. Slip into a warmed mini-pita half or place on a crostini. Dab with avocado relish. Makes about 60 substantial nibbles.

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Fabulous Flax Muffins

My entire family loves these muffins and they’re super healthy.
Makes 12 small muffins

Ingredients:
1-1/2 cups ground flaxseed
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1-1/2 cups milk, preferably skim
2 tbsp olive oil
1 egg
finely grated peel of 1 orange
1/2 tsp vanilla
1-1/2 cups raisins, preferably golden

Directions
Preheat oven to 350F (180C). Lightly grease a muffin pan with vegetable oil, coat with a non-stick cooking spray or line with paper cups. In a large bowl, using a fork, stir flaxseed with whole-wheat and all-purpose flours, sugar, baking powder, cinnamon, nutmeg and salt until evenly blended. In a medium-size bowl, using a fork, whisk milk with oil, egg, peel and vanilla just until blended. Pour milk mixture into flour mixture and stir just until combined. Stir in raisins.

Spoon batter into each muffin cup, filling about three-quarters full. Bake in centre of 350F (180C) oven until a toothpick inserted in centre of muffin comes out clean and top is firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from cups. Muffins are delicious served warm and spread with strawberry jam. Or cool completely and store in an airtight container at room temperature up to 2 days. Muffins can also be frozen for up to 2 weeks.

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