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

Spicy, Smoky, & Sweet Chili

Original Recipe HERE

This chili was a success all around, with even picky *J* asking me to make it again sometime.  His vote counts twice because I get it less frequently than anyone else's. 

This recipe is easy to tinker with.  I added a can of navy beans that weren't called for in the original recipe because the chili was looking too saucy during cooking.  I'm sure the meat could be eliminated and more beans could take its place.  Also, I made it stovetop because I ran out of time to put it in the crockpot.  I didn't have enough tomato sauce, so I used one 15-ounce and one 8-ounce can.  This actually made it too tomato-y for my taste.  Next time I'll just use the 15 ounces and add a cup or so of water or broth.  Also, I put in the full three tablespoons of chili powder, and future makings will see that decreased.  The overall taste was definitely good, but it bordered on too intense.  I prefer my chili a little milder.

Ingredients

1lb ground beef or turkey
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
salt and pepper
15 to 28 ounces tomato sauce
15oz can Bush’s Vegetarian Baked Beans
15oz can black beans, drained and rinsed

1 can (15 oz) navy beans
2 to 3 Tablespoons chili powder
1 to 2 heaping Tablespoons brown sugar
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or more or less)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions
(1) In a large pot over medium heat, brown beef, shallot/onion, and garlic.  Season with salt and pepper.
(2) Add remaining ingredients.  Simmer 30 minutes; stir several times.

* To make in slow cooker: transfer beef mixture to 6-qt pot, add other ingredients, & stir.  Cook on low 4-6 hours.

Kid Participation: None.

Fresh Corn Salad

Original Recipe HERE

 

This was a refreshing summer salad that would be great to share at a picnic.  I believe the key is to use fresh corn instead of frozen or canned.  The original recipe says it yields about 5 cups of salad, but I didn't measure it.  The kids weren't big fans, but the adults liked it and were happy to have leftovers hold up well until the next day.

 

I forgot to add the fresh basil and it tasted fine as-is, but I imagine it would only improve it.  Also, I threw in more than 1/2 cup of feta.

 

Ingredients

4 ears fresh corn, husks and silk removed
1 package (10 oz) grape tomatoes
1/3 cup sliced green onions
1/4 cup chopped fresh basil
1-1/2 Tablespoons olive oil
2-1/2 Tablespoons red wine vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1/2 cup crumbled feta cheese

 

Directions

(1) Add corn to a large pot of boiling water.  Cook about 5 minutes (do not exceed 8).

(2) Immediately put corn into a bowl of ice water for a few minutes.

(3) While corn is being prepared, whisk together olive oil, vinegar, salt, and pepper in a large mixing bowl. 

(4) Cut tomatoes in half; add to bowl with dressing.

(5) Add green onions and basil to tomato mixture.

(6) Cut corn kernels from cobs; add to tomato mixture.

(7) Gently stir in feta.

(8) Cover.  Refrigerate several hours for best results.

 

Kid Participation:

* shuck (husk?) corn

* get covered in mosquito bites from shucking corn outside

Slow Cooker Saucy Baked Beans with Sausage

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes.

 

This recipe was a hit with every family member, so there was only one serving left over for lunch the next day.  The great thing about it is how easy it would be to increase its volume: another can of beans, some extra sausage, another squirt of ketchup, chopped red or green pepper and onion, and so on.  I'm sure it could be prepared on the stovetop, but I needed a fix-it-and-forget-it meal that day, so the slow cooker was my method of choice.

 

I served it with barley I cooked on the side.  It was too saucy to eat as-is; I think it needs something like rice or barley to bulk it up.

 

Ingredients

2 cans (15 oz each) Great Northern beans, drained & rinsed

2 cans (15 oz each) pinto beans or small red beans, drained & rinsed

12 oz cooked smoked sausage, cut into 1/4" slices

3/4 cup ketchup

1/2 cup barbecue sauce

1/2 cup pure maple syrup

2 Tablespoons packed brown sugar

2 Tablespoons prepared mustard

1/4 teaspoon black pepper

1 medium red onion, finely chopped

 

Directions

(1) In a 3.5-, 4-, or 5.5-quart slow cooker, combine all ingredients.

(2) Cover; cook on low 5-6 hours or high 2.5-3 hours.

 

Kid Participation:

* dump all ingredients into slow cooker

* push slow cooker buttons (yay, allowed to play with appliances for once!)

Tangy Meatballs

Original Recipe HERE

 

I had bought some meatballs with the assumption that I'd make a sauce and serve it all over rice. Which is exactly what I did.  This was super easy, and 90% of the dinner was eaten in one sitting, leaving me very little for lunch the next day.  Success comes back to bite me.

 

I put in the half-cup of vinegar that the original recipe called for, and the sauce had a bit too much "bite" or sourness to it.  I will reduce the amount next time (reflected below) and/or return to the original full cup of brown sugar.  I prefer my barbecue-type sauces to be sweeter.

 

Ingredients

1 cup (8 oz) ketchup

1/2 cup water

1/2 cup brown sugar

1 small onion, finely chopped

1 green bell pepper, finely chopped [optional]
2 to 3 garlic cloves, pressed

3 tablespoons Worcestershire sauce

2 tablespoons mustard [I used dijon]

1/4 to 1/2 cup vinegar [I used cider vinegar]

pre-cooked meatballs, fresh or frozen

 

Directions

(1) Add all ingredients to large sauce pan; stir to combine.

(2) Add meatballs; stir to coat.

(3) Simmer, uncovered, over medium-low heat for 30 minutes to 2 hours, stirring occasionally.

 

Kid Participation: None.

 

Cranberry & Bacon Chili

Original Recipe HERE

 

I love a good chili, but I don't gravitate towards those that require lots of ground beef or lots of kidney beans.  This recipe caught my eye because it involved neither, and the use of cranberries intrigued me.  Sweet, tart chili?  I was willing to take the chance on the unorthodox twist, since I've had chili with cinnamon and chocolate (aka, Cincinnati-style) and enjoyed it.

 

Luckily, this was a homerun instead of a bomb.  While I should still seek out an awesome traditional chili recipe (it seems like one of those basic dishes I should have in my arsenal), this one will go into rotation in our house.

 

The recipe is flexible: type of beans, type and amount of spices, additional vegetables (maybe some bell pepper and baby carrots?), etc.

 

Ingredients

6 slices of thick bacon, cut into 1/2″ pieces

1 yellow or white onion, diced

1 cup dried cranberries

1 can (14 oz) tomato puree

2 cups water

1 can (15 oz) kidney beans, rinsed & drained [I substituted Great Northern beans]

1 can (15 oz) pinto beans, rinsed & drained

1 to 2 tablespoons chili powder

1/2 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon salt

1 tablespoon garlic powder

1/2 tablespoon cumin

1/2 tablespoon oregano

1/4 teaspoon cinnamon

garnishes [sour cream, green onion, shredded cheese, etc.]

 

Directions

(1) In a large pot, cook bacon over medium heat until crispy.  Set aside to drain on paper towel; leave several tablespoons of grease in pot.

(2) Add onion to pot; cook over medium-high heat until soft, about 4 minutes.

(3) Add cranberries to pot; cook 2-3 minutes.

(4) Add tomato puree, water, beans, spices, and cooked bacon to the pot.  Simmer on medium-low heat for at least 20 minutes.

(5) If desired, use an immersion blender (or regular blender) to lightly puree chili to reach desired thickness.

(6) Serve hot with garnishes.

 

Kid Participation: Add heaping helpings of cheese and sour cream; enjoy.

BBQ Pasta Salad

Original Recipe HERE

 

I love me some pasta salad.  And barbecue sauce.  And onion.  And cheese.  And garlic powder.  And honey.  And yogurt.  So...this recipe was clearly created with me in mind.

 

It was easy to prepare and assemble, and it held up well until the next day when I finished off the leftovers.  I liked that it was different from the traditional pasta salads accessorized with oil-and-vinegar or bottled salad dressing.  The fresh vegetables made it seem lighter than it probably was.  All in all, a solid pasta salad recipe that I hope comes to mind the next time I ask a host if I can contribute anything.  It can easily be adjusted based on what vegetables and cheeses and other add-ins you have available.  Update: I've subsequently made it using thawed frozen peas and mixed veggies, snow peas (not so good), caramelized red onions, steamed broccoli, etc.  Also, one time I had some homemade mustard sauce to use up...so I put in a splash of regular BBQ sauce and used my own stuff for the rest.  Turned out just as well.

 

I used cellentani pasta, which was a good choice because it held up well against the crunchy vegetables and didn't turn to mush upon lots of stirring.  However, it didn't trap the sauce very well, and along with all the above-listed things I love, I love when sauce (of whatever kind) is trapped in pockets of my pasta so I get a little bonus every few bites.

 

Ingredients

1 pound elbow macaroni or other pasta shape

1/2 cup diced onion

4 green onions, sliced thin

2 Tablespoons cider vinegar

1 teaspoon chili powder [or to taste]

1/4 teaspoon garlic powder [or to taste]

pinch cayenne pepper

2 teaspoons honey

1/2 to 1 cup of any combination of mayonnaise, sour cream, and Greek yogurt

2/3 cup barbecue sauce

2 cups corn [fresh, frozen, or canned]

1-1/2 cups shredded sharp cheddar cheese [not the finely shredded kind]

2 cups quartered grape tomatoes

 

Directions

(1) Cook pasta according to al dente directions, about 5 to 7 minutes.  Drain.  Rinse with cold water until cool; drain again.  Transfer to a large bowl.

(2) In a separate small bowl, whisk together vinegar, chili powder, garlic powder, cayenne, and honey.

(3) Add mayonnaise/sour cream/yogurt and barbecue sauce to spice mixture.

(4) Pour sauce over pasta; mix well.  Add in onions, corn, cheese, and tomatoes.  Season with salt and pepper as desired.

 

Kid Participation:

* Whisk together sauce ingredients

* Stir all ingredients

* Complain about having tomatoes in your dinner yet again

Roasted Potatoes, Sausage, & Peppers

Original Recipe HERE

I don't like working with uncooked sausage because so often you're asked to remove it from its casing.  And that procedure is nasty enough to make me lose my appetite.  But this one allows you to leave the sausage in its virginal state, so I was able to prepare the recipe without too much dry heaving.  And cooked sausage is well worth the torture it puts my gag reflect through.  The amounts and varieties of ingredients here are very forgiving: use a green pepper, use different potatoes, or use different seasonings.  The end result, as I made it, was delicious.  Husband claimed the leftovers for lunch the next day before he'd even finished eating.  The kids ate the potatoes and sausage voluntarily and begrudgingly ate the few vegetable pieces I insisted upon.

Apparently it reheated well, so I think this would also be a good meal to bring to a pot luck or to a family that just had a baby or something along those lines.  Hence the label I'm going to create right now: good for sharing.  Not creative at all, but it's enough to jog my memory.  I think it might be redundant with my "potluck" label, but I'll just use both to be safe.

Ingredients

1.5 pounds potatoes [I used red]

1 medium onion

2 red bell peppers

2 teaspoons extra virgin olive oil

kosher salt and black pepper, to taste

1 teaspoon chopped rosemary (fresh or dry)

1/2 teaspoon garlic powder

olive oil spray

1 pound uncooked Italian chicken sausage

Directions

(1) Preheat oven to 375°. Spray one large non-stick baking sheet (or 2 small ones) with olive oil spray.  Line with foil first if desired.

(2) Scrub potatoes.  Leave skin on if desired.  Cut into 1x1/2" pieces.

(3) De-seed red peppers.  Cut into 1" pieces.

(4) In a large bowl, combine potatoes, peppers, olive oil, salt, pepper, rosemary and garlic powder.  Mix well to ensure even coating.

(5) Pour onto the prepared baking sheet and place in the center of the oven; bake 15 minutes.

(6) While cooking, peel onion. Cut into quarters; cut outer layers one more time so pieces are uniform size. Separate layers.

(7) Slice each sausage link into 6 or 7 pieces.

(8) Add the sausage and onions to the baking sheet.  Continue to bake, tossing once or twice, for 25-35 minutes or until potatoes are cooked through.  Monitor carefully to ensure vegetables don't char.

Kid Participation: None.  And exposing them to uncooked sausage might turn them into vegetarians.

Pasta with Tomato, Basil, and Brie

Original Recipe HERE

This is one of those recipes where using just a few flavorful ingredients makes a big impact.  Because it's kept simple, you can taste each one individually, yet they work together to make the meal better than just the sum of its parts.  It can work as a side dish or entree, as well as warm or cold (though I preferred it warm so the brie was melt-y).  Any smaller pasta could work, though ones with nooks-and-crannies, like shells or ruffles or rotini are best because the sauce gets trapped.
 

Since the garlic is raw and gets somewhat infused into the olive oil, be careful with the amount and err on the side of caution.

Ingredients

12 ounces small pasta

2 large tomatoes

4 ounces brie cheese

1 tablespoon minced garlic or 1 to 2 garlic cloves, pressed

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar [optional]

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup fresh basil leaves, thinly sliced into small strips

 

Directions

1) Cook pasta according to package directions.

2) While pasta is cooking, chop tomato into bite-size pieces.  Add to medium bowl [preferably metal].

3) Remove rind from brie.  Cube into small pieces [shape and uniformity don't matter].

4) Add brie, basil, olive oil, vinegar, salt, and pepper to tomatoes.  Stir to thoroughly combine.

5) After pasta is drained, add to bowl with other ingredients.  Stir thorougly to combine.

 

Notes: This tasted great both warm and cold, though I preferred it warm so the brie was melt-y.

 

Kid Participation:

* Stirring ingredients (though be careful for overzealous mixing that results in olive oil stains on clothing)

* Eat extra pieces of brie