Creamy Spicy Pasta with Peppers and Sausage

Original Recipe HERE

 

I love alfredo sauces, but I'm the only one in the family.  I don't get it, since the ones I make involve Parmesan and cream cheese and butter and milk...all things the other members eat in spades.  So I thought this was a great pasta dish, but I couldn't tell what others felt.  They all ate their portions, because they contained pasta, and no one here can resist pasta...but the fresh vegetables were pushed to the sides of their plates until I reminded them that they had to finish what they were first served if they wanted any more pasta (which they were then allowed to pick the veggies out of).  I will definitely make it again, maybe subbing in peas or something else they're more likely to eat for one of the peppers.

 

Ingredients

1 teaspoon extra-virgin olive oil
1/2 pound smoked sausage
1 small red onion, halved and sliced thin [I chopped]
4 to 6 cloves garlic, minced and separated
2 colored bell peppers, halved and sliced thin [I chopped]
1 can (15 oz) diced tomatoes
1-1/2 cups water
8 ounces pasta
2 cups 1% milk
3 ounces low-fat cream cheese
1 teaspoon Cajun or Creole seasoning [I improvised with individual spices]
1/2 teaspoon smoked paprika
2 Tablespoons all-purpose flour
2 Tablespoons butter
1/2 cup Parmesan cheese

Directions

1) Slice sausage in half lengthwise, then into 1/4" slices.

2) Heat the olive oil in a large skillet over medium-high heat. Add the sausage; cook 2-3 minutes or until it begins to brown.

3) Add onions; cook until slightly softened.

4) Add 4 cloves of garlic and bell peppers.  Cook until the peppers are tender-crisp. Transfer the sausage and peppers to a large plate.

5) Add the tomatoes and water to the skillet. Bring to a boil over high heat.

6) Add the pasta.  Cover; reduce heat to medium-low.  Cook until the pasta is al dente and the liquid is absorbed.

7) While the pasta is cooking, blend the milk, cream cheese, Cajun seasoning, smoked paprika, and flour until smooth (I used a Magic Bullet).

8) In a medium saucepan, melt butter over medium heat. Add the remaining garlic; cook 1-2 minutes or until tender and fragrant.

9) Add the blended mixture; cook until smooth and thickened into a sauce.

10) Remove the sauce from heat. Add the Parmesan cheese; stir until melted and smooth.

11) Add the peppers and sausage to the pasta/tomato mixture; stir to combine.

12) Add the garlic sauce to pasta or serve on the side.

 

Kid Participation: None.

West African Peanut Soup

Original Recipe HERE

 

So...I don't know what to say about this recipe and its success.  I thought it was great.  *N* also requested several helpings.  The boys didn't really complain (because *J* makes it quite clear when he's horrified that I dared serve something so disgusting), but they didn't finish their bowls.  I scooped it over brown rice, and I reheated it for lunch the following two days.

 

I added some salt after taste-testing, and I think it would've been fine if I'd just chopped up fresh spinach and didn't hunt down the collard greens.  I'd also consider using powdered ginger for convenience.

 

 Ingredients

1 Tablespoon sesame oil

1 sweet potato, peeled & diced into 1/2" pieces

1 large onion

1 bell pepper [I used red]

2 teaspoons grated fresh ginger

4 cloves garlic

1/8 teaspoon cayenne powder

4 cups vegetable broth

1 can (15 oz) diced tomatoes, undrained

3/4 cup natural peanut butter

3/4 cup water

1 bunch collard greens

Salt and pepper

Cilantro and peanuts to garnish (optional) [I did not use]

Directions

(1) Heat sesame oil in a large pot over medium heat.

(2) Add sweet potato; saute.

(3) Meanwhile, chop onion, bell pepper, and garlic.  Grate ginger.

(4) Add onion, bell pepper, garlic, ginger, and cayenne to pot.  Cook 15 minutes.

(5) Add broth and tomatoes.  Bring soup to a simmer; cook an additional 15 minutes.

(6) Meanwhile, in a small bowl, whisk together peanut butter and water until smooth.

(7) Wash greens.  Cut out and discard stems.  Slice remaining portions into 1" pieces.

(8) Add peanut butter mixture and greens to soup.  Cook for 10 minutes.

(9) Blend about 2 cups of the soup (I used an immersion blender) for a thicker texture if desired.

(10) Season with salt and pepper.  Serve into bowls; top with cilantro and peanuts if using.

 

Kid Participation: None.

Slow Cooker Lentil Chili

Original Recipe HERE

 

This almost filled my entire 5.5 quart (I think?) slow cooker.  Therefore we ate it for two dinners, plus we had leftovers for lunches.  Good thing everyone liked it, though it looked like it would've frozen well.  Or, instead, you could just cut the ingredients in half (or maybe just use less canned beans) and adjust cooking time slightly.  As long as the lentils are sufficiently softened, it's ready to go.  I served it with cheddar dill biscuits.

 

Ingredients

1 medium onion, diced
3 cloves garlic, minced
1/2 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced [I didn't have one]
2 1/2 cups vegetable broth
2 cans (15 oz each) tomato sauce
2 cans (15 oz each) diced tomatoes
1 bag (16 oz) brown lentils, rinsed
2 cans (15 oz each) small red beans, rinsed and drained [I used 1 black and 1 great northern]
2-3 tablespoons chili powder [I used 1-1/2 Tablespoons]
1 tablespoon cumin [I omitted]

1 to 2 Tablespoons seasoning of choice [I used a Cajun mix]
Salt and black pepper, to taste

"Mexican-style" toppings of choice

 

Directions

(1) Dice onion, peppers, and carrot.  Mince garlic.

(2) Remove seeds from jalapeno; finely chop.

(3) Add all ingredients to slow cooker.  Stir to combine.

(4) Cook on high for 4 hours or on low for 6 hours.

(5) If desired, blend a small portion of the soup to thicken it.

(6) Serve warm with sour cream, shredded cheese, diced green onion, etc.

 

Kid Participation: None.

Santa Fe Casserole

Original Recipe HERE

 

This was a tasty casserole that was (1) easy to assemble, and (2) light enough that it didn't leave me feeling like I had a rock in my stomach afterward.

More vegetables could be added to bulk it up and add nutrition.  And I feel like it was missing a little something to make it extra special.  Next time I'll throw some salsa into the mix, a little garlic powder, and something like precooked sausage.

 

Ingredients

1/2 cup red onion, chopped

2 to 3 garlic cloves, pressed or minced

1/2 Tablespoon olive oil

1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon pepper

1 can (15 oz) beans of choice, rinsed & drained [I used pinto]

1 red or green bell pepper, chopped fine

3/4 cup milk

1-1/2 cup brown rice, cooked

2 eggs, beaten

1-1/2 cup cheddar cheese, shredded

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a 2-quart casserole dish.

(2) In small skillet, heat olive oil on medium high heat.  Add onion and garlic; saute until tender.

(3) In  large mixing bowl, whisk eggs.  Add salt, chili powder, pepper, beans, bell pepper, milk, rice, and cheese; mix well.

(4) Pour mixture into casserole dish.

(5) Bake 25 minutes or until center is firm.  Let cool 5 minutes before serving.

 

Kid Participation:

* Stir all ingredients together

* Pick out red bell pepper AGAIN...someday I will get them to eat it!

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.

White Cheddar Corn Soup

Original Recipe HERE

 

This soup was...wait for it...easy and tasty.  I know, I start just about every post with those two words somewhere in the first three lines.  But I guess that makes sense, since I'm not going to want to repeat anything that's not at least tasty - and easy is a huge bonus.

 

I bought a block of white cheddar and grated about a cup of it.  Then, for no reason I can explain, I switched to a garlic-and-herb block that I love.  I doubt it made much of a difference in the end product, so I'd think that most cheese could be substituted.  I mostly recognized corn with hints of red pepper; the cheese seemed to affect the texture more than the taste.

 

All three kids happily ate it, as did Husband and I.  I served it with "homemade" biscuits (courtesy of Bisquick and some milk) and sliced smoked sausage rounds, browned in a pan.  *N* and *J* enjoyed dipping the biscuits and sausage into the soup.

 

This made enough to feed all of us for one night plus leftovers for my lunch.  So it's not one of the huge Commitment Soups that you'll be eating for a week.

 

Ingredients

1 to 2 Tablespoons butter

1 small onion [preferably Vidalia], diced

1 red bell pepper, diced

2 cloves garlic, minced

2 to 3 cups chicken or vegetable broth

2-1/2 cups frozen corn kernels [I used one 16-oz bag]

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme leaves

1/4 cup heavy whipping cream or half-n-half

1-1/4 cups shredded white cheddar cheese

 

Directions

(1) In a large pot over medium heat, melt butter.

(2) Add onion and bell pepper; sauté 10 minutes or until softened.

(3) Add garlic; sauté 2 minutes.

(4) Add broth, corn, bay leaf, salt, pepper and thyme. Bring to a boil over high heat. Reduce heat; simmer uncovered 30 minutes.

(5) Discard bay leaf. Blend mixture with immersion blender (or transfer two cups at a time to a blender; return mixture to saucepan. Repeat until all soup is blended).

(6) Add cream to soup; bring to a boil.

(7) Stir in cheese.  Turn off heat; stir until cheese is melted.

 

Kid Participation: None.

 

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

Sausage, Pepper, & Potato Bake

Original Recipe HERE

 

I made some tweaks to the original recipe - namely, adding turmeric.  It wasn't sure if the dish would have enough flavor for my liking.  And there's only so many times you can dump garlic salt into something before your taste buds start getting immune to the flavor.  I fished around my spice shelf, opened a few containers and sniffed, and decided it was turmeric's night to shine.  I liked the result and resolved to use this unappetizingly colorful spice more frequently.

 

Ingredients

4 precooked sausage links [I used chicken]

4 Tablespoons olive oil, divided

3 cups red potatoes, cubed

1/4 teaspoon turmeric [or to taste]

2 peppers, diced [red, green, yellow, or orange]

1 leek [white part], cleaned and sliced

4 cloves garlic, smashed and coarsely chopped

14-oz can diced tomatoes, drained

1-1/2 cups chicken broth

salt & pepper

3/4 cup shredded cheese of your choice [I used garlic & herb]

 

Directions

(1) Preheat oven to 350 F.

(2) Slice sausage in half lengthwise and then into thin slices.

(3) Heat 1 Tablespoon olive oil in a large, deep skillet over medium heat.  Add sausage; brown.  Remove from skillet; set aside.

(4) Add 2 Tablespoons olive oil to skillet.  Add potatoes; cook 6-8 minutes or until a light brown crust forms.  Halfway through cooking, add turmeric.

(5) Add peppers; saute 2-3 minutes or until peppers are tender-crisp.  Remove mixture from skillet; set aside.

(6) Add remaining olive oil to skillet.  Add leek; saute 2-3 minutes or until tender.

(7) Add garlic; saute 1 minute.

(8) Add tomatoes to skillet; stir mixture well.

(9) Add broth; bring to a gentle boil.  Season with salt and pepper.

(10) Pour mixture into 2-quart casserole dish.  Cover with foil; bake 45 minutes.  Remove foil; sprinkle with cheese; bake an additional 10 minutes.

 

Kid Participation: None.

Seasoned Vegetable, Sausage, & Potato Skillet

Original Recipe HERE

My concern about this recipe was how flavorful it would be.  I knew the bratwurst would have a distinct taste, but the rest of the ingredients might be sort of...blah.  I thought this could be easily rectified by using Lipton onion soup mix, since that's my go-to when needing a quick potato side dish.  But I only had vegetable soup mix in the pantry, so I turned to my spice cabinet.  There was no rosemary like the original recipe called for.  Time for Plan C, which is when I start opening random spice containers and sniffing them to see what might work.  I settled on turmeric (which gave everything a not-so-appetizing yellow hue) and thyme, and I think they were good choices.

The potatoes were very soft after cooking them for the recommended time.  If you want them to be firmer, shave a few minutes off.  I wonder if cooking them without the lid on would also give them a little crustiness that would help them stand out from the other vegetables.

Ingredients

1 lb baby red potatoes, quartered

2 tsp olive oil

1/2 tsp garlic powder

1 tsp kosher salt

fresh cracked pepper

1lb fully cooked chicken sausage [I used chicken bratwurst], sliced lengthwise & cut into 1/2" pieces

1 large onion, chopped

4-6 cloves garlic, smashed & roughly chopped

2 peppers [I used red and green], diced into 1" pieces

1/2 tsp turmeric

1/2 tsp dried thyme

2 cups zucchini, sliced lengthwise & cut into 1/2" pieces

Directions

(1) Put oil and potatoes in a large, deep non-stick skillet with a lid on high heat.  Season with garlic powder, salt and pepper. Once skillet is hot and potatoes start to sizzle, reduce heat to low.  Cook with a tight lid on for 20-25 minutes, shaking the pan occasionally to prevent burning.

(2) Remove from heat; let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.

(3) Add sausage to skillet.  Sautee on medium heat, stirring occasionally, until slightly browned (about 10 minutes).

(4) Add onions, peppers, and garlic to the skillet.  Sprinkle with turmeric and thyme. Cook, stirring occasionally, until onions and peppers become slightly browned.
(5) Add zucchini; cook an additional 5 minutes or until softened.

(6) Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Kid Participation: None.

Black Bean Burgers

Original Recipe HERE

Husband loves him some cheeseburgers.  Bacon cheddar burgers, to be exact.  If there is one on the menu at a restaurant, he will order it.  It's maddening...it's like "Groundhog Day" every time we go out to eat.  And he also loves to grill at home, though he himself has dubbed his offerings "bronto-burgers" because of their extreme girth and density (he packs the meat so tightly...wait, that doesn't sound right...).  I'm always on him to please not use so much breadcrumbs and to flatten them out more.

Finally I took matters into my own hands and made these.  And we all liked them!  I may have just earned myself a permanent job as burger master.  As expected, the kids took the patties out of the buns and ate everything separately, but even Husband had to concede that these non-bronto-burgers were good.  The ingredient list below made eight full-size burgers.

Ingredients

3/4 cup panko

3 Tablespoon plus 2 teaspoons olive oil, divided

2 (15 oz.) cans black beans, drained and rinsed

2 large eggs

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika [optional]

1/4 teaspoon cayenne pepper

1 red or orange bell pepper, finely diced

1 shallot, minced

1/2 cup shredded cheese [optional]
cheese slices [optional]
buns

Directions

(1) Combine panko with 2 teaspoons of the olive oil; mix with a fork to blend.

(2) Heat a small skillet over medium-high heat. Add panko mixture to the skillet.  Toast, stirring frequently, until light golden brown. Remove from the heat; cool to room temperature.

(3) Place 2½ cups of the beans in a large bowl.  Mash with a potato masher or a fork until mostly smooth.

(4) In a separate bowl, combine eggs, 1 Tablespoon of oil, and spices. Whisk to blend.

(5) Add egg mixture, toasted panko, remaining ½ cup beans, bell pepper, shallot, and cheese to the mashed beans. Stir until evenly combined.

(6) Divide mixture into 8 equal portions, about ½ cup each. Lightly pack into 1" thick patties (I used my 15-oz can strainer to make uniform patties).

(7) Heat 1 Tablespoon of oil in a large skillet over medium heat. Carefully lay half of the patties in the skillet; cook until well browned on both sides (8-10 minutes total).  Top with cheese slices during last minute of cooking if desired.

(8) Transfer cooked burgers to a plate and tent with foil.  Repeat with remaining oil and bean patties. Serve warm.

Kid Participation:

* Mash beans

* Mix together ingredients

* Form patties (if you don't mind cleaning up the resulting messy hands)

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.

Roasted Eggplant Spread

Original Recipe HERE

I wasn't sure what direction I was going to go in with this recipe, but it looked healthy and easy and versatile.  So I just made it and figured my gourmands would do whatever they wanted with it.  Turns out everyone liked it on pasta, and they dipped toasted Italian bread slices in the leftovers on their plates.  It really tasted like regular pasta sauce and not too vegetable-y.  It made plenty for four people plus leftovers for the next day plus still some sitting in my refrigerator waiting to be frozen.

Ingredients

1 medium eggplant

2 red bell peppers

1 medium red onion

3-4 cloves garlic

3 Tablespoons extra-virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

1 Tablespoon tomato paste

Directions

(1) Preheat oven to 400 and line a rimmed baking sheet with aluminum foil.

(2) Chop eggplant, peppers, and onion into 1″ cubes. Smash the garlic and chop if necessary.

(3) Toss vegetables with olive oil; sprinkle with salt and pepper.  Spread vegetables evenly in prepared baking sheet.

(4) Roast vegetables for 20 minutes. Gently stir vegetables; roast for another 20 minutes or until the vegetables are tender and browning. Remove from the oven and allow to cool slightly.

(5) Place vegetables and tomato paste into blender or food processor [I used a blender] and pulse until the desired consistency is reached.

(6) Serve warm with slices of sourdough bread, pita chips, flatbread, or focaccia or toss with hot pasta.  Yield: 3 cups [if I'm remembering correctly]

Notes: Next time I'll plan ahead to serve it with pasta and add either some jarred sauce (or just water) to the blending step to thin it out.  Also, additional seasonings like garlic powder, basil, oregano, etc. are options to explore.

Kid Participation: Pushing buttons on the blender or food processor

Risotto Primavera

Original recipe is from a box of College Inn chicken broth cans.

This wasn't as time-consuming or labor-intensive as I thought it would be, since the words "risotto" and "arborio" scare me off, especially on weeknights when I can't commit to standing over a stove and watching my masterpiece intently and constantly.  It turned out fine with just the occasional stirring from me, and I figured that if it wasn't absorbing the broth as it should, I could drain some off or add more, and the other tastes and textures in the dish would cover up any mistakes I made.  We ate it as our main dish (because I was lazy), but it's probably intended as a side.  I'm sure other vegetables could be substituted, such as asparagus or zucchini (but be careful not to let it get mushy).  The kids each ate a bowl and asked for a second, which neither finished.  I ate the rest for lunch the next day with no complaints.

Ingredients

1 cup sliced fresh mushrooms

1/3 cup chopped onion

2 Tablespoons butter

1 cup arborio or long grain rice [I used arborio]

2 cans (14.5 oz each) chicken broth, divided

1 cup chopped fresh broccoli

3/4 cup chopped red or yellow bell pepper

1/2 cup grated Parmesan cheese

Directions

(1) In large skillet over medium heat, cook mushrooms and onion in butter 3 to 4 minutes or until tender.

(2) Stir in rice; turn down heat if necessary.  Add 1 cup broth; simmer 10 minutes, stirring occasionally, until liquid is absorbed.  Repeat twice, using 1 cup broth each time.

(3) Add remaining broth, broccoli, and bell pepper.  Cook 5 to 6 minutes or until broth is absorbed and vegetables are tender.  Stir in cheese.  Yield: 6 servings (about 4 1/2 cups total)

Notes: None.

Kid Participation: None.  I'm not trusting my four-year old to stand vigilant over (or even casually check in on) risotto.  And there's that little thing about not letting her use a stovetop yet, too.

Mango Quinoa Salad

Original Recipe HERE

Not much to say about this other than it was easy and refreshing, and it tasted even better the next day.  A good meal for a hot day, and it can be served as a side dish or as the only thing you're eating for dinner.  I didn't have the quinoa, so I used Trader Joe's Harvest Blend.  I imagine Israeli couscous would work as well.  This made enough for all of us to eat some at dinner, as well as enough leftovers for me to have a hearty lunch

Ingredients
2 cups cooked quinoa (or any similar blend), room temperature or chilled
1 14-oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, thinly sliced
3 Tablespoon red wine vinegar
2 Tablespoons extra virgin olive oil
1-2 Tablespoons lime juice
kosher salt
freshly cracked black pepper

Directions
(1) Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, and black beans.
(2) In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. (3) Toss to combine and add salt and pepper to taste. Chill at least one hour before serving.

Notes: A greater variety of diced vegetables could be added, as could some frozen corn or maybe canned pineapple tidbits.

Kid Participation: Nothing besides mixing everything together, since that's about all you do with this recipe anyway.

Couscous & Feta-stuffed Peppers

Original Recipe HERE

I was nervous about this dish because I don't always like cooked peppers.  Roasted, yes.  But so often they're served as part of something else and are mushy, limp, and almost bitter.  I'm pleased to announce that this dish has assuaged my fear and will be made again.  I assume the trick is to use sweeter peppers instead of green.

*J* ate the filling but didn't like the pepper shell, which was not a surprise.  What did shock me was how much *N* loved the entire thing, even asking for seconds.  I was so excited that she was eating peppers for once, instead of fastidiously picking them out of her meal, that I even let her use a "grown up knife" (under eagle-eyed supervision) to cut the pepper into bite-size pieces.

Ingredients
Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers [red, yellow, or orange]
2 teaspoons olive oil
1/2 cup chopped onion
2 zucchini or yellow squash [or a combination of both] peeled, quartered lengthwise, and sliced across thinly
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half [or one large tomato, diced with seeds removed]
15 ounces canned chickpeas, drained and rinsed
4 ounces crumbled feta cheese
3 tablespoons tomato paste

Directions
(1) Preheat oven to 350°F. Coat a small baking dish with cooking spray.
(2) Bring the broth to a boil in a small pot.  Add the couscous; cover and remove from the heat.
(3) Cut stems and top half inch off peppers.  Scoop out seeds and membranes.
(4) Place peppers upright in the baking dish.  Roast for 15 minutes or until they soften.  Remove from the oven.
(5) Heat oil in a nonstick skillet. Add onion, zucchini, squash, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened.
(6) Remove from heat and stir in tomatoes, chickpeas and tomato paste. Scrape the couscous into the skillet and toss with the vegetables. Stir in crumbled feta.
(7) Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.
 
Notes: Only change I would make is to make the tomato flavor more pronounced (via pasta sauce or more tomato paste) to fit my personal preference.
 

Kid Participation: None.

Veggie Pizza Appetizers

This is a dish for which I pulled inspiration from several sources...several years ago.  It's a "make it up as you go to suit your own taste" kind of thing.  But it's always a hit at parties because people feel good about themselves for eating something loaded with vegetables.  It justifies going back for seconds (or fifths) of the queso dip or barbecue meatballs.  Using a variety of colorful vegetables - and chopping them very small so no one veggie dominates a particular slice of the pizza - draws attention to this appetizer.

Ingredients for "Sauce"

2 tubes crescent rolls

8 oz low-fat cream cheese [or to taste]

4 oz low-fat sour cream [or to taste]

bottled ranch dressing [or powdered ranch dressing mix]

1/4 cup salsa [optional]

grated parmesan [optional]

seasonings [garlic powder, salt, pepper, chili powder, cayenne, smoked

paprika etc.]

Ingredients for Toppings

green onions

broccoli

carrots

red onion

radishes

peppers [red, green, yellow, or orange]

shredded Mexican cheese [optional]

Directions

1) Put cream cheese in mixing bowl and allow to soften slightly.

2) Unroll crescent rolls and spread onto baking sheet.  Distribute as evenly as possible and seal all seams.

3) Bake crescent rolls according to package directions.  Remove from oven and allow to cool completely or until just slightly warm.

4) Add sour cream and ranch (and optional salsa) to cream cheese in several increments.  Mix thoroughly each time until desired consistency is reached (should be spreadable but not runny). 

5) Mix in optional parmsean and seasonings.  Evenly spread cheese mixture over crescent rolls.

6) Finely chop vegetables into smaller-than-bite-size pieces.  Toss together to mix well.

7) Scatter chopped vegetables over cheese mixture.  Top with shredded cheese (optional).  Gently press toppings to ensure they stay in place.

8) Cut pizza into pieces of desired size.  Refrigerate until serving.

Notes: None.

Kid Participation:

* Seal crescent roll seams

* Mix sauce ingredients together

* Spread sauce over crescent rolls

* Add toppings to pizza