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.

White Bean & Spinach Salad

Original Recipe HERE

A side dish that's flavorful and guaranteed to be do-able any night of the week.  I always have these ingredients on hand.

I used red wine vinegar instead of cider.  The mustard was a little strong...the flavor was fine for me, but possibly a little too bold for kids.  I'd reduce it slightly next time.

I upped the bean amount to three cans, and it meant enough leftovers for a good-sized lunch portion the next day.  But otherwise, it was gobbled up by the five of us (*A* was too busy singing "Moana" songs to focus on eating).

Ingredients

3 cans (15 oz each) navy beans, drained & rinsed

1/2 red onion, thinly sliced & chopped

4 cups fresh spinach leaves

2 & 1/2 Tablespoons Dijon mustard

2 & 1/2 Tablespoons red wine vinegar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon salt

Directions

(1) Take handfuls of spinach and slice the leaves into thin strips.

(2) Rinse onion pieces; drain.

(3) In large bowl, whisk together mustard, vinegar, spices, and salt.

(4) Toss beans, spinach, and onion with dressing.

Kid Participation:

* Whisk dressing

* Stir salad ingredients together

Craisin & Almond Quinoa with Vinaigrette

Original Recipe: My own concoction

This is something I threw together when I realized we didn't have enough Christmas leftovers to feed the six of us.  It took less than 20 minutes from start to finish, and every person at the table gave it the thumbs up.

The portions can all be played with (except the water-to-quinoa ratio).  When I first stirred the vinaigrette into the finished quinoa part, I thought it was too much.  Luckily it absorbed into the quinoa or something, because it wasn't a soupy mess.  But next time I'd make a little more quinoa for better balance.

Ingredients

4 green onions, chopped

1 Tablespoon olive oil

4 cups water or broth

2 cups quinoa

1/2 to 1 cup craisins

1/2 to 1 cup slivered or sliced almonds

crumbled goat cheese [optional]

* For vinaigrette:

1/4 cup olive oil

2 Tablespoons balsamic vinegar

2 Tablespoons real maple syrup

1 teaspoon Dijon mustard

1/8 teaspoon salt

Directions

(1) In a large sauce pot, heat olive oil over medium-low heat.

(2) Add onions.  Saute 3 to 4 minutes until softened.

(3) Add quinoa & water to saucepan.  Heat until boiling, then simmer about 15 minutes or until quinoa is done (drain excess water if needed).  About 10 minutes into the cooking, add craisins so they have time to soften.

(4) While quinoa is cooking, toast almonds in skillet or toaster oven until very lightly browned.

(5) Whisk all vinaigrette ingredients together.

(6) Add almonds & vinaigrette to finished quinoa.

(7) After mixture has cooled somewhat, add goat cheese if using.

Kid Participation: None...I'd reached my limit on "kid help" while making Christmas cookies earlier in the week.

Quinoa Pilaf with Apples & Cranberries

Original Recipe HERE

 

I thought this was really good, though reactions from the rest of the family was split.  Since it was easy to make and held up well over several days, this will be a contender for something like Thanksgiving.  The apples, cranberry, and pecans give a autumnal vibe.

 

It made an insane amount of food: we ate it as a side for two dinners, plus it gave me several lunches.  Next time I'll cut the amount of quinoa in half (original amounts reflected below).

 

I don't often like nuts in any sort of recipe, but I'm glad I went against type and made the toasted pecans.  They added a nice balance to the other flavors.  I also added some finely-chopped sharp cheddar and gouda in the hopes that the addition of cheese would make the entire thing appeal to the kids.

Ingredients

1 cup white quinoa

1 & 1/2 cups red quinoa

4 cups vegetable or chicken broth

1/4 cup olive oil

1/2 one red onion, diced

2 stalks celery, diced

1 clove garlic, minced

1 & 1/2 teaspoons Herbes De Provence [I used Tuscan blend]

1 teaspoon Salt

pepper to taste

2 Granny Smith apples, diced

1/2 cup dry white wine

1 cup dried cranberries

1 cup pecans, toasted

1 cup sharp cheddar, diced [optional]

1 cup gouda, diced [optional]

Directions

(1) Rinse quinoa in a fine mesh colander; drain.

(2) In a medium saucepan over medium heat, combine quinoa and broth.  When it comes to a boil, cover and turn heat to medium low.  Simmer for about 10 to 15 minutes until quinoa is al dente.

(3) Meanwhile, in a saute pan over medium high, add olive oil, onions, celery and garlic; stir.

(4) Add herbs, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes.

(5) Add apples and wine; simmer 5 minutes to cook out alcohol.(6) Pour onion mixture over cooked quinoa; stir until combined.

(7) Fold in cranberries, pecans, and cheese. Check for seasoning.

 

Kid Participation: None.

Broccoli & Cheese Tots

Original Recipe HERE

Making vegetables dippable and combining them with cheese are my go-to ways of getting the kids to eat them (though I know I'm lucky that the boys are usually willing to at least taste something new, and I can usually count on *N* to eat at least a whole serving).  These tots do both.  The flavor wasn't anything amazing, but they served their purpose.

I used fresh broccoli and didn't measure; I chopped up just under a head-and-a-half.  I also eyeballed the amount of onion and cheese.  They turned out fine, though when I portioned them onto the baking sheet (using a small cookie scoop), I was worried they weren't going to hold together and thought I should've used more egg whites.  The kids dipped them in ketchup or barbecue sauce, and the entire batch of 24 was eaten.  Success.

 

Ingredients
2 to 2 & 1/2 cups (12 oz) broccoli florets
1 large egg
1 large egg white
1/2 cup finely chopped green onion [I used regular onion]
2/3 cup shredded sharp cheddar cheese
1/2 cup seasoned breadcrumbs
salt & pepper

 

Directions
(1) Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil, or grease it.
(2) Bring a large pot of water to boil.  Add broccoli; cook for 2 minutes.
(3) Add chopped onions to water (if not using green onion); cook another minute.
(4) Drain and rinse under cold water.  Dry with a dish towel.
(5) Finely chop broccoli and onions.  Transfer to a large bowl.
(6) Add all other ingredients to broccoli.  Season with salt and pepper to taste.
(7) Spoon heaping tablespoons of the mixture onto the baking sheet.  Flatten slightly.
(8) Bake tots for 16-18 minutes, turning halfway through cooking, or until golden.

Kid Participation:
* Stir together all ingredients
* Spoon broccoli "dough" onto baking sheet

Ritz-Topped Vegetable Casserole

Original Recipe HERE

 

The amount of mayonnaise in this recipe made me cringe, but I thought it was worth trying because the bulk of the dish was straight-up vegetables.  And I'm not above smothering veggies in sauces, condiments, whathaveyou in order to get my kids to eat them...as I pretend that I'm not negating their health benefits by doing so.

 

I couldn't find American cheese in a block, so I diced up several of the individually-wrapped slices.  The pieces stuck together, so I was worried that it would mean pockets of cheese in the finished product instead of a uniform distribution.  Whatever ended up happening with the cheese wasn't an issue, but I would take more time to do it properly.

 

Next time, I will mix the melted butter with the crushed crackers before spreading them over the top.  The coverage was uneven doing it as the original recipe instructed.  Also, I bet this would be even better with the French's fried onions on top (because most things in this world would be).

 

Each kid asked for multiple rounds of this and told me to make it again.  It was super easy, and the original post said that it can be made up to a day ahead.  I'm sure that this convenient meal will be repeated.  Also, I learned that my kids like lima beans (from the frozen veggie medley)...they've been lucky to be spared the dreaded legume thus far, but it turns out it was for naught.

 

Ingredients

1/4 cup salted butter, divided
1 cup finely-chopped celery

1/2 to 1 cup finely-chopped yellow onion

2 to 3 cloves finely-chopped garlic
1 bag (32 oz) frozen mixed vegetables, thawed
2 cups frozen corn kernels, thawed
1 cup (or 4 oz) finely diced American cheese
¾ cup mayonnaise [I used 2/3 cup mayo and the rest Ranch dressing]
1 sleeve Ritz crackers, crushed

 

Directions

(1) Preheat oven to 350 degrees F.

(2) In a medium skillet over medium heat, melt half of the butter over medium heat.

(3) Saute celery and onion until softened, 8 to 10 minutes.  Add garlic toward the end.  Remove from the heat and transfer to a large mixing bowl.

(4) Add mixed vegetables, corn, American cheese, mayonnaise, and Ranch (if using) to the bowl.  Combine thoroughly.

(5) Transfer the mixture to a casserole dish.

(6) In a small bowl, mix together crushed Ritz and melted butter.

(7) Evenly sprinkle the crushed Ritz over the top of the casserole.

(9) Bake for 30 to 35 minutes, or until golden brown on top.

 

Kid Participation:

* Mix vegetables and sauce

* Measure mayo and Ranch

* Crush Ritz

* Sprinkle Ritz

Buttery Roasted Carrots

Original Recipe HERE

 

My kids thought these were fantastic.  I thought they tasted fine, but I labeled them "fantastic" because of the sheer ease and relative healthiness involved.  A reliable side dish for the future.

 

The sweetness of the carrots came out nicely, and the butter flavor was strong but still pleasant.  I would experiment with additional seasonings, like garlic powder or paprika or brown sugar, just to have options.

UPDATE: I made these again, this time tossing them with about 2 tablespoons of brown sugar.  The end result was still good, but since the carrots sweeten up on their own during roasting, I don't think the brown sugar made much of a difference.

Ingredients

1 & 1/2 pounds carrots [I used 6]

2 Tablespoons unsalted butter, melted

1/2 teaspoon salt

1/4 teaspoon black pepper

 

Directions

(1) Heat oven to 425 degrees F.  Line a rimmed baking sheet with parchment.

(2) Peel carrots.  Slice into 1/4" coins.

(3) Toss carrots with butter, salt, and pepper.

(4) Spread carrots in an even layer on the baking sheet.  Cover entire pan tightly with aluminum foil.

(5) Bake for 15 minutes.  Remove foil.

(6) Roast an additional 30 minutes or until carrots are lightly browned.  Stir several times during cooking.

 

Kid Participation: Only stirring and spreading the carrot mixture.

Parmesan Orzo with Vegetables

Original Recipe: from my godmother

 

I made this because my kids like pasta and Parmesan, both separately and together.  I thought the appearance of onions and mushrooms might cause problems but that they'd at least be willing to try it.  Willing they were, and then they all decided it needed barbecue sauce.  Hmm...  None really liked it, but I thought it was great.  I'll make it again when more adults are dining with us, and I'll try the water-and-white-wine method instead of the broth (it's the end of a summer spent with four kids together 24/7, so I really can't spare any wine for cooking until September).

 

It barely made one meal's worth, so I would double the recipe next time (that is, if I thought other people in the family would eat it).  Also, I think roasted asparagus or broccoli or sauteed spinach would be a good addition.

 

Ingredients

2 Tablespoons butter
1 small white onion, diced
1 cup chopped mushrooms [I used baby bella]
1 cup uncooked orzo pasta
1 cup water [I substituted chicken broth]
1/2 cup white wine [I substituted chicken broth]
garlic powder to taste [I used 1/4 teaspoon]
salt and pepper to taste
1/4 to 1/2 cup grated Parmesan cheese

 

Directions

1) In a medium saucepan, melt butter over medium heat.

2) Add onions; cook until slightly tender.

3) Add mushrooms and orzo.  Cook, stirring frequently, 5 minutes

4) Add liquid to saucepan.  Bring to a boil, then reduce heat to low.

5) Season with garlic powder, salt, and pepper.

6) Cook 7-10 minutes, or until orzo is al dente.

7) Remove from heat.  Stir in Parmesan.

Kid Participation: Add barbecue sauce...?

Roasted Parmesan Broccoli

Original Recipe HERE

 

I can count on my kids eating broccoli 90% of the time if I serve it steamed or roasted (the other 10% accounts for bad moods, stomach aches [real or imagined], and just general unpredictability).  So I figured that this would be eaten by 66% percent of them.  But they all wolfed down their portions and asked for more...and more...and more, until we ran out.  I thought it was great, too, and was disappointed to sacrifice any chance at a second helping for the greater good of my kids' health.  This will be a go-to standard.

 

Ingredients

1 lb fresh broccoli florets

1 Tablespoon olive oil

3 garlic cloves, pressed or finely chopped

1/3 cup panko

1/3 cup grated Parmesan

salt & pepper

 

Directions

1) Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

2) In a large bowl, combine olive oil and garlic.  Allow to infuse for 10 minutes.

3) Meanwhile, chop broccoli into bite-size pieces.

4) Toss broccoli with olive oil and garlic; coat well.

5) Season broccoli with salt and pepper.

6) Toss broccoli with Parmesan and panko until evenly coated.

7) Spread broccoli evenly on baking sheet.  Bake 20 minutes or until broccoli is browned.

 

Kid Participation: Eat it!

 

Honey Mustard Lentils & Rice

Original Recipe HERE

 

I took a risk on this one, not sure if it would have enough flavor to appeal to my family nor whether the texture would sit well with them.  The kids all ate some as a side dish - I think the sweetness of the honey was key.  It was a little bland for me...I think fresh onion would've been better.

 

Next time I will add smoked sausage or something else to turn it into a one-dish meal.  Also, it made a TON of food.  I will definitely cut the ingredient amounts in half.

 

Ingredients

1 lb green lentils

1 cup brown rice

3 Tablespoons dried minced onion or 1 cup chopped fresh onion [I used dried]

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 cup mustard [I used Dijon]

1/3 cup honey

 

Directions

1) Preheat oven to 350 degrees F.

2) In a large mixing bowl, combine lentils, rice, onion, garlic powder, salt, and pepper.

3) Pour 7 cups hot water into the lentil mixture.  Stir gently.

4) In a small bowl, combine mustard and honey.  Gently fold into lentil mixture.

5) Pour lentil mixture into a 9x13" glass baking dish.  Cover tightly with foil.

6) Bake 60 minutes, or until rice and lentils are soft.

 

Kid Participation:

* Measure dry ingredients

* Stirring.  Lots of stirring.

Stovetop Black Beans

Original Recipe HERE

 

I was looking for a side dish that I could whip together and was in the mood for something salty and slightly spicy.  This recipe came up in my Googling.  Super easy to make, can be abandoned until dinner is ready (I made it ahead of time and just let it sit on the stove), and easy to tweak the spices to suit your taste.

 

I thought it was fantastic, and everyone at the table had at least one helping.  There were six of us eating, and only about half a cup was remaining at the conclusion of dinner.  I would double the recipe next time to get decent leftovers.

 

Ingredients

2 cans (14 oz each) black beans, drained & rinsed

1/2 Tablespoon olive oil

2/3 cup diced onion

2 or 3 cloves garlic, pressed or finely minced

2/3 cup broth or water

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 lime [or bottled lime juice]

 

Directions

(1) In a medium saucepan, heat olive oil over medium heat.

(2) Add onions; saute several minutes until becoming translucent.

(3) Add garlic; saute 30 seconds more.

(4) Add beans, broth, and seasonings.

(5) Bring to a boil. Reduce heat to low simmer; cook about 7 minutes.

(6) Remove from heat.  Add several squirts of lime juice.

(7) Use the back of a spoon, potato masher, or spatula to smush beans to desired consistency.  Beans will thicken more upon standing.

 

Kid Participation: None.

Cauliflower "Fried Rice"

Original Recipe HERE

 

My kids like Chinese food, so I thought something that tasted like it could be a winner.  They could've eaten this stuff for their entire dinner and had nothing else.  There wasn't a single scoop left in the pan...so much for seeing how leftovers would hold up.  My mom was here, and she asked several times after she left for the recipe.

 

This recipe is good because the vegetables can be increased or substituted without affecting the base.  The cauliflower didn't crisp up as much as I'd expected.  I'd followed the original recipe's instructions to cover the skillet, and I think that didn't let enough moisture escape.  Also, I'd decrease the amount of soy sauce a bit.

 

Ingredients

1 medium head (about 24 oz) cauliflower

1 Tablespoon sesame oil

2 egg whites

1 large egg

pinch of salt

1 Tablespoon olive oil

1/2 small onion, diced fine

1 cup frozen peas and carrots

2 garlic cloves, minced or pressed

5 scallions, diced (white parts only)

2 to 3 Tablespoons soy sauce

Directions

(1) Remove the core of the cauliflower; chop into coarse florets.  Rinse and allow to dry completely (I helped this along with a colander and dish towel).

(2) Place half the cauliflower in a food processor.  Pulse until small and has the texture of rice or couscous.

(3) Repeat with remaining cauliflower.

(4) Combine egg and egg whites in a small bowl.
(5) Heat a large skillet over medium heat.  Add olive oil.

(6) Add eggs to skillet.  Cook, turning several times, until done.  Remove eggs; set aside.

(7) Add sesame oil to skillet.  Saute onions, scallions, peas, carrots, and garlic 3-4 minutes or until soft.

(8) Add cauliflower and soy sauce to skillet.  Cook 5-6 minutes, stirring frequently, until cauliflower is slightly crispy but still tender.

(9) Add egg to skillet.  Stir until all ingredients are heated through and evenly combined.

 

Kid Participation: None.

Wilted Garlic Spinach

Original Recipe found in some magazine like Taste of Home from 2002.

 

I love cooked spinach, but there are no other Popeyes in my family.  Still, even if they only ate a little of this, they'd get some health benefits from the green Super Food.  Everyone ate this except *J*, who whined and procrastinated and wouldn't even take a miniscule bite.  Eventually, he decided he'd give it a shot - and decided it was good.  Maybe not great, but after that first taste, he ate the rest with no negative commentary or delay.

 

I think the kids decided it was OK because any spinach flavor is masked by extreme garlickness and the saltiness from the soy sauce.  Cut back on the garlic if you want something a little less powerful.

 

Ingredients

1 teaspoon cornstarch

1 teaspoon sugar

2 Tablespoons broth

1 Tablespoon soy sauce

1/2 teaspoon sesame oil

6 garlic cloves, minced or pressed

1 Tablespoon olive oil

3/4 pound fresh spinach [I used a 9 oz. bag]

 

Directions

(1) In a small bowl, whisk together cornstarch, sugar, broth, soy sauce, and sesame oil until smooth.

(2) In a medium or large skillet, heat oil over medium heat.

(3) Saute garlic for 1 minute.  Do not let it brown.

(4) Add broth mixture to skillet.  Cook, stirring often, until slightly thickened.

(5) Add spinach.  Cook and stir until spinach is just wilted and coated with sauce (approximately 2-3 minutes).

 

Kid Participation: None.

Baked Garlic Green Beans

Original Recipe in Taste of Home magazine (I think)

 

This was an easy side dish that could be mostly prepared ahead of time, just needing to add the topping to the pre-sauced beans.  Everyone except *J* ate at least two portions, and though I'd doubled the original recipe, the entire batch was gone by the end of dinner.

 

I could taste the vinegar in the final product, so I decreased the amount slightly below.  Also, the bread crumbs didn't toast much and were slightly mushy - maybe panko would hold up better.

 

Ingredients

1 Tablespoon olive oil

2 teaspoon cider vinegar

2 teaspoon dried minced onion

2 to 3 garlic cloves, minced or pressed

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups frozen cut green beans, thawed

2 Tablespoons dry bread crumbs or panko

2 Tablespoons grated Parmesan

2 teaspoons butter, melted

 

Directions

(1) Preheat oven to 350 degrees F.  Grease a medium casserole dish.

(2) In medium bowl, combine oil, vinegar, onion, garlic, salt, and pepper.  Allow to sit so the garlic can infuse the oil.

(3) Add beans; toss to coat.

(4) Transfer beans to casserole dish.

(5) Combine bread crumbs, Parmesan, and butter.  Sprinkle over beans.

(6) Bake, uncovered, 10-15 minutes (it took 15 for me) or until heated through.

 

Kid Participation: None.

Roasted Cauliflower & White Cheddar Gratin

Original Recipe HERE

I'm a sucker for anything with a cheese sauce.  Because said cheese sauce smothers healthy cauliflower, I figured this dish was a wash, each component negating the other.  But I ate a lot of it.  It reheated well the next day, so I continued to eat it.

I was slightly heavy handed with the nutmeg; I was cocky and didn't measure precisely.  A little nutmeg goes a long way, and next time I'll probably just leave it out.

Ingredients

1 large head cauliflower, cut into bite-size florets

2 Tablespoons olive oil

salt and pepper to taste

3 Tablespoons butter

3 Tablespoons flour

1-1/2 cups milk

1/4 teaspoon nutmeg [optional]

salt and pepper to taste

1 cup white cheddar cheese, shredded

1/2 cup panko bread crumbs

Directions

(1) Preheat oven to 400 F.

(2) Toss cauliflower with oil, salt, and pepper. Spread in single layer on large baking sheet.

(3) Roast until lightly golden brown, 20-30 minutes.

(4) In a medium saucepan, melt butter over medium heat.

(5) Add flour to butter; cook until it just begins to brown.

(6) Add milk, nutmeg, salt, pepper, and cheese.  Heat until cheese melts and sauce thickens.

(7) Add cauliflower to sauce.  Mix well.

(8) Pour into a baking dish.  Top with panko.

(9) Bake at 350 F about 15-20 minutes or until gratin is bubbling on the sides and golden brown on top.

Kid Participation: None.

Haricot Verts [Green Beans] with Shallot Dressing

Original Recipe HERE

(Very similar recipe HERE)

 

 

I picked up a package of haricot verts on a whim at Trader Joe's (which is how about 75% of my purchases can be classified there...I go in for two things and come out with several full bags).  Googling was necessary to figure out what to do with them.

 

The original recipe only called for one slice of bacon, which I scoffed at.  What good is one slice?  You need a minimum of four in a recipe - or, in our family's case, five (one for each member).

 

The kids all liked these, which is a surprise since *P* isn't a veggie eater and doesn't do much with all the other green beans that cross his plate.

 

Ingredients

4 slices bacon

12 oz haricot verts (French green beans)

3 Tablespoons olive oil

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar [or white wine vinegar]

1 shallot, finely chopped

 

Directions

(1) In large skillet, cook bacon until evenly browned.  Set aside; wipe out most of bacon grease from pan.

(2) Sautee shallot in bacon grease until softened.  Remove from pan.

(3) In medium bowl, whisk together oil, mustard, and vinegar.  Add shallot.

(4) Meanwhile, steam haricot verts until just tender (retain some crispness).

(5) Toss haricot verts in dressing.  Serve topped with crumbled bacon.

 

Kid Participation: None.

 

Bacon & Gorgonzola Mashed Potatoes

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

2 pounds red new potatoes, quartered

2 cloves garlic, smashed

5 to 6 strips bacon

1/4 pound Gorgonzola cheese, room temperature

1/4 cup heavy cream, room temperature [he used half-n-half]

1 tablespoon butter, room temperature

Salt and freshly ground black pepper

 

Directions

(1) Add potatoes and garlic to a medium pot.  Fill with enough cold water to cover the potatoes by an inch.  Season with salt; bring water to a boil.

(2) Reduce to a simmer.  Cook until potatoes are soft, about 15 minutes.

(3) Meanwhile, fry bacon in a skillet until crisp.  Set aside on a paper towel to drain. Roughly chop; reserve.

(4) Drain potatoes and garlic.  Place back in the pot with cheese, cream, butter, and chopped bacon.

(5) Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.

Green Beans Provencal

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

salt

1 1/2 pounds green beans, ends trimmed

1 tablespoon olive oil

1 clove garlic, very finely chopped

2 tomatoes, diced

15 kalamata olives, pitted and halved

1 teaspoon dried basil

1 tablespoon red wine vinegar

Freshly ground black pepper

 

Directions

(1) Prepare an ice-water bath by filling a large bowl with ice and water.

(2) Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes.

(3) Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.

(4) In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine.

(5) Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.

Cheesy Broccoli Bites

Original Recipes HERE

 

Anything to get vegetables into the kids.  Some nights they love broccoli, and other nights they turn their noses up.  So I tried a new approach.  They ate these with no complaints and said they liked them.  They just signed themselves up for another batch to confirm or refute that.

 

I was worried these would fall apart, but I used a 1/4-cup measuring cup to scoop the mixture (for uniform size) and then packed it together into a firm ball.  Then I flattened it out into a patty.  Each of them stayed together with no problem, and they reheated well the next day.

 

Ingredients

1 package (16-oz) frozen chopped broccoli, thawed and drained
1-1/2 cup shredded cheese
3 eggs
salt

pepper
1 cup seasoned Italian breadcrumbs

 

Directions

(1) Preheat oven to 375 degrees F.  Line a large baking sheet with parchment paper or a silpat.

(2) Chop broccoli until relatively fine.

(3) Whisk eggs in medium mixing bowl.  Add salt and pepper to taste.

(4) Add broccoli, cheese, and breadcrumbs to mixture.  Stir until well combined.

(5) Form mixture into patties of the same size (approximately 1/4-cup each).  Place on baking sheet.

(6) Bake approximately 25 minutes or until light golden brown and firm.  Flip patties after 15 minutes if desired (I did not).

 

Kid Participation:

* Mix ingredients

* Form patties (if you're in the mood for a mess and some haphazardly-shaped dinner elements)

Cream Cheese Fruit Dip

Original Recipe HERE

 

I never ate fruit with dinner as a child, other than my mom's homemade applesauce.  It was her go-to side dish with pork chops and pot roast.  I never make either of those in my house, so eating fruit after 12:00pm never really crossed my mind.  Until I had kids.  Since mine love it, I don't have trouble getting (most) fruits into them every day.  But I understand if they get burned out on eating the same kinds, in the same forms, day after day.  Enter dip.

I always have the ingredients with this on hand, so when I'm stumped for a side dish, I can whip it up (literally) in the stand mixer in minutes.  I also send it with *N* for school lunches.  So far, we can attest that it's great with pears, apples, bananas, pineapples, cantaloupe, and red grapes.  It certainly takes the health benefits of the fruit down a notch, but variety is the spice of life, and I'm OK with it.

 

It works better if you plan more than 5 minutes ahead so (1) the cream cheese has time to soften enough, and (2) the brown sugar has time to dissolve (I recommend making a batch, letting it sit about 10 minutes, and giving it another quick blending to break up any remaining clumps of sugar).

 

Ingredients

1 block (8 oz) reduced-fat cream cheese, softened

1/4 cup brown sugar [more or less, to taste]

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon [more or less, to taste]

 

Directions

(1) With a mixer or by hand, blend cream cheese until easily spreadable.

(2) Add sugar, vanilla, and cinnamon.  Blend until well mixed.

 

Kid Participation:

* Mush up cream cheese

* Add other ingredients & stir

* Neglect other parts of dinner in favor of eating just fruit and dip