Corn & Barley Salad

Original Recipe HERE

This is a hearty side dish that could be a main course if you added some kielbasa or chicken.

I tweaked amounts based on what I had in my pantry.  I used one good-sized clove of garlic in the vinaigrette, and it was too sharp.  Next time I'll use a smaller one or leave it out entirely.  A little bit of sugar could balance the red wine vinegar and tomato, too.  And some diced cheese would probably be good.  We had brie on our burgers the same night I made this, and I was intrigued by the idea of adding some to the salad...but I ran out of time.

And "...but I ran out of time" is how I end just about every statement of good intentions these days.

Ingredients

* For vinaigrette:

1 pint cherry or grape tomatoes

1 small clove garlic

2 Tablespoons extra virgin olive oil

2 Tablespoons water

1 Tablespoon red wine vinegar

1 Tablespoon lemon juice

1 Tablespoon diced red onion

salt & pepper

* For salad:

1 cup barley or brown rice [I used barley]

2 cups fresh or thawed corn [I used frozen]

1 pint cherry or grape tomatoes, quartered

1/2 to 1 cup finely diced red onion

4 to 6 slices bacon, chopped

1 avocado, chopped [I didn't use]

salt & pepper

Directions

* For vinaigrette:

(1) Combine tomatoes and garlic in a small food processor (I used my magic bullet).  Process until smooth.

(2) Add oil, water, vinegar, lemon juice, and red onion.  Process until well combined.

(3) Add salt and pepper to taste.

* For salad:

(1) Place corn in a colander to thaw, if necessary.  Top with red onion.

(2) Cook barley according to package directions.  Drain into colander with corn and onion.

(3) While barley is cooking, cook bacon until crisp.  Drain.

(4) Combine barley, corn, tomatoes, onion, bacon, and avocado (if using) in a large bowl.

(5) Pour vinaigrette over salad.  Stir until well combined.  Chill.

Kid Participation: Stirring...that's about it.

Greek Layer Dip

Original Recipe HERE

I figured the kids wouldn't be big fans of this, and 50% of them were not.  I think it was the sharpness of the fresh garlic, since they both asked if there was horseradish in the dip.  I bet they would've liked it more if I left out the garlic completely.Also, fresh tomatoes aren't their favorite.  But *H* and I thought it was great: a very flavorful dip that had a good variety of textures.

I'll make it again, either just for us adults or to serve at a party.  It filled an approximately 8x10" baking dish, but the layers weren't deep.  I would double all ingredients (except the garlic, which was strong) when serving several people.  We scooped it with tortilla strip chips because I couldn't find pita ones.

Ingredients

8 oz hummus

1 cup 0% fat Greek yogurt

1 garlic clove, pressed

1/2 Tablespoon dried dill [or to taste]

1&1/2 teaspoons lemon juice

pinches of salt & pepper

2 to 3 Tablespoons red onion, finely chopped

1 cup English cucumber, diced small

1 cup Roma tomato, seeded & diced small

1/4 cup crumbled feta cheese [I did not use]

1/4 cup sliced olives [I did not use]

Directions

(1) In a small bowl, whisk together yogurt, garlic, dill, lemon juice, salt, and pepper.

(2) Toss together cucumber and tomato pieces.

(3) Rinse red onion pieces in strainer.  Drain.

(4) In an approximately 8x8" dish, spread hummus. Top with yogurt mixture; spread evenly.

(5) Scatter red onion, cucumber, and tomatoes on top.

(6) Sprinkle feta and olives on top.  Press gently with flat hands to slightly settle vegetables into the yogurt layer.

Kid Participation:

* Whisk together yogurt mixture ingredients

* Spread each layer

* Press down if you trust them to have delicate hands

Lemon Sugar Sandwich Cookies

Original Recipe HERE

 

I made these for *N*'s birthday celebration at school.  Because the class had a Flag Day celebration the same day, I colored half the dough red and the other half blue.  Along with the white filing, they had "American Cookies."

 

I thought they were good and certainly could've eaten the whole batch myself, but I was underwhelmed at the portions.  The cookies were thinner than I expected (though they looked like the picture from the original page) , as well as so chewy and delicate that I had to be very careful about spreading the filling.  So I thought they wouldn't be a big hit with seven-year olds and was hoping *N* wouldn't be disappointed (or embarrassed) by what her mom brought in.  Turns out that many of the kids in the class loved them - a few even telling her that they were the best cookies they'd ever had.  So, into the permanent file this recipe goes.

 

I would like to make the cookies more substantial but am not sure how to go about that.  An extra half-cup of flour?  Chill the dough for longer (which the original recipe doesn't call for, but I did anyway) so it doesn't flatten out as much?  More baking soda or powder to have them rise?  This calls for more research, but the cookies are still great as-is.

Ingredients

* For cookies:

2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder

1/2 teaspoon salt
1-1/2 cups sugar
1 cup butter, softened
1 egg
1/4 cup lemon juice
1 Tablespoon lemon zest
1/2 Tablespoon vanilla
sugar for rolling cookie dough, optional [I did not use]

* For filling:

1/2 cup butter, softened
2 cups confectioners’ sugar
1 Tablespoon lemon juice [I did not use; I substituted half-n-half or heavy cream]

 

Directions

* For cookies:

1) Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.

2) In a medium bowl, sift or whisk flour, baking powder, baking soda and salt.

3) Using a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.

4) Add egg, lemon juice, lemon zest and vanilla to butter mixture. Mix until combined.

5) Add flour mixture to wet ingredients. Mix slowly until completely combined.

6) Chill dough for at least half an hour.

7) Spoon out dough with a 1-tablespoon scoop.  Roll dough in sugar to coat (I did not do).

8) Place dough balls on baking sheet about 2" apart. Bake 8-10 minutes (do not allow to brown).

9) Let cookies firm up on baking sheet for about 2 minutes, then remove to wire rack to cool completely.

10) Spread a layer of filling on one cookie and sandwich with another.

* For filling:

1) In a medium bowl using an electric mixer, cream butter.

2) Mix in sugar and lemon juice or cream.

3) Add a few drops of yellow food coloring (optional).

 

Kid Participation:

* Measure dry ingredients

* Measure wet ingredients

* Run mixer (make sure they don't accidentally crank it up to full speed right away and create a flour explosion)

* Scoop dough

* Roll dough balls in sugar

Lemon Almond Bread

Original Recipe HERE

 

This stuff was so good.  The lemon zest and juice made all the difference, and the tartness complimented the mild almond flavor well.  It is definitely a dessert bread, though I disregarded that fact and had it with every meal (and in between meals).

 

My only complaint is that there wasn't a taste of glaze in every bite.  I'd like to make this in muffin form in the hopes of rectifying that minor flaw.

Ingredients

* For the bread:

1-1/2 cups all-purpose white flour

1/2 teaspoon salt

1 teaspoon baking powder

1 cup white sugar

2 Tablespoons lemon zest

3/4 cup unsweetened almond milk

1/2 cup canola or vegetable oil

2 large eggs, slightly beaten

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon almond extract

* For the lemon glaze:

1 cup powdered sugar

1-1/2 Tablespoons fresh lemon juice

1 teaspoon almond extract

3 tablespoons sliced almonds, for garnishing [I did not use]

 

Directions

(1) Preheat oven to 350° F. Grease a 9x5" loaf pan

(2) In a large bowl, sift together flour, salt, and baking powder.

(3) In a small bowl, combine sugar and lemon zest. Rub together with fingers until fragrant.

(4) Whisk sugar into the flour mixture.

(5) In a medium bowl, combine almond milk, oil, eggs, lemon juice, vanilla, and almond extract.

(6) Add wet ingredients to dry ingredients. Stir until combined; pour batter into loaf pan.

(7) Bake for 55-60 minutes, or until toothpick comes out clean.

(8) Place the loaf on a cooling rack; cool for 15 minutes.

(9) Loosen the sides of the bread with a knife; remove loaf from pan. Let cool completely on wire rack.

(10) Meanwhile, combine powdered sugar, lemon juice, and almond extract in a small bowl. Whisk until smooth. Drizzle glaze over bread. Sprinkle sliced almonds over the bread if desired.

 

Kid Participation:

* Measure dry ingredients

* Sift dry ingredients

* Lemon-ify sugar

* Measure wet ingredients

* Stir batter

* Whisk glaze

* Sprinkle almonds

Apricot Kielbasa Slices

Original Recipe in some magazine that has a field editor named Barbara McCalley

 

Not much to say about this one, other than it was any easy weeknight meal to throw together.  The kids liked it, probably due to the sweet factor.  I used some random jar of local apricot jelly and served it over brown rice.  There lemon flavor was a bit too strong for my taste; next time I'll do one tablespoon.

 

Ingredients

1 pound cooked kielbasa or sausage [I used chicken sausage]

1 jar (12 oz) apricot preserves

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/4 teaspoon ground ginger

 

Directions

(1) Cut sausage in half length-wise, then into 1/4" slices.

(2) In a small bowl, combine preserves, lemon juice, mustard, and ginger.  Whisk until thoroughly combined.

(3) In a large skillet, brown the sausage (use a little olive oil if necessary).  Remove sausage; set aside.

(4) Add sauce mixture to skillet.  Cook over low heat, 2-3 minutes, or until heated through.  Stir occasionally.

(5) Return sausage to pan; cook several additional minutes until heated through.

 

Kid Participation:

* Whisk together sauce ingredients

Baked Ham with Spiced Cherry Glaze

Original Recipe HERE

* This is one of the menu items Husband researched, planned, shopped for, and executed for Easter 2013. It was the best meal he's ever made. *

 

Ingredients

Nonstick spray

1 (5-pound) boneless ready-to-eat ham

1/2 cup water or white wine [he used water]

1 cup cherry preserves

1 tablespoon creamy prepared horseradish [he used regular]

1 tablespoon packed light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 lemon, zested and juiced

 

Directions

(1) Preheat the oven to 350 degrees F. Line a roasting pan with foil and spray it with nonstick spray.

(2) Score the top and sides of the ham with a small sharp knife in a crisscross pattern.

(3) Put the ham in the pan, pour 1/2 cup water or white wine into the bottom of the pan and bake, covered loosely with a tent of foil, 45 to 60 minutes.

(4) To make the glaze, combine the preserves, horseradish, brown sugar, cinnamon, cumin, cardamom, salt, and lemon juice in a medium bowl.

(5) Transfer the cherry mixture to a small saucepan and bring to a boil over medium heat. Boil until the glaze is slightly thickened, 2 to 3 minutes. Remove from the heat; stir in the lemon zest.

(6) Remove the ham from the oven and brush the top with 1/4 cup of the glaze.

(7) Bake, uncovered, until the ham is hot and an instant-read thermometer inserted into the center registers 140 degrees F, about 20 minutes longer.

(8) Remove the ham from the oven to a cutting board and let stand 10 minutes before slicing. Arrange the sliced ham on a serving platter and serve with the reserved glaze.

Wheat Berry Salad

Original Recipe HERE

 

The only time I've ever seen - and thereafter consumed - wheat berries was at the Whole Foods fill-your-container bar thing.  There was a salad that looked good, so I got some.  I liked it, and then I forgot about wheat berries.  Until the next time I was at Whole Foods fill-your-container bar thing.  Repeat, repeat (probably literally...I go to Whole Foods maybe twice a year).  When I came across this recipe in my bookmarks, I thought it might be a good accompaniment to our Christmas dinner since all the other dishes were hot.

 

The kids ate it but didn't ask for more.  Upon pressing him to rate the holiday menu items, Husband hesitated on this one, which is the indicator that he wasn't a big fan.  However, my mom and I thought it was great.  I really like the texture of wheat berries: you actually feel like you're chewing something instead of the mush of similar grain-based dishes like quinoa and bulgur (and couscous, which has flour, which is made from a grain, so I'll include it here).

 

I didn't have all the ingredients, so I substituted with what was in my kitchen.

 

Ingredients

2 cups wheat berries

6 cups water

2 Tablespoons honey

1 small garlic clove, minced

1 Tablespoon lemon or lime juice [I used lemon]

1 Tablespoon rice vinegar

2 Tablespoons peanut or sesame oil [I used sesame]

1/2 teaspoon salt

1/2 cup raisins or dried currants or craisins [I used currants]

1/4 cup peanuts, chopped

1 cup fresh or frozen peaches or mangoes, defrosted & chopped small [I used frozen mangoes]

1 small red bell pepper, chopped small

1 cup fresh spinach, roughly chopped [I did not include]

 

Directions

(1) Put wheat berries in medium saucepan.  Cover with water.  Bring to a boil.  Simmer, uncovered, for 60 to 90 minutes or until desired tenderness is reached.  Add more water if needed.

(2) Pour wheat berries into a strainer.  Rinse, drain, and cool.

(3) Whisk honey, garlic, lemon/lime juice, rice vinegar, oil, and salt in a large bowl.

(4) Add wheat berries, raisins/currants/craisins, peanuts, peaches/mangoes, bell pepper, and spinach to the bowl with the dressing.  Stir to coat thoroughly.  Serve chilled or room temperature.

 

Kid Participation: None.

Buffy's Chicken Marinade

This recipe was given to me at my bridal shower by one of my mom's best friends...hence its name.  I get compliments every time I serve this, though the flavor is hard to describe since it's sort of a mish-mash of flavorsa little asian, a little citrus, and a little herb-y.  I was skeptical when I first read the recipe, but I was a convert after my first bite.  It's extremely easy, and even when Husband manages to blacken the outside of the chicken on the grill, it makes the juiciest grilled chicken I've ever had.  So that's a testament to how well it infuses the meat with flavor and a barrier against temperatures hotter than any food product should probably be exposed to.  It also holds up well on the Foreman or broiled (or baked) in the oven, and it's good when turned into chicken salad the next day or shredded over a green salad.

Ingredients

1/4 cup mayonnaise [I usually use lite]

1/4 cup soy sauce

3 Tablespoons olive oil

1 Tablespoon lemon juice

2 teaspoons dried oregano

3/4 teaspoon black pepper

2 Tablespoons water

Directions

(1) Thoroughly whisk all ingredients together.

(2) Marinate chicken at least two hours and up to all day.
(3) Grill 5-7 minutes on each side or until juices run clear and a meat thermometer indicates meat is done.

Notes: None.

Kid Participation: None.