Pumpkin Spice Baked Oatmeal

Original Recipe HERE

 

We had this as dinner because it was super easy to throw all the ingredients in the stand mixer's bowl, dump the batter in the dish, and toss it in the oven and forget about it until the timer went off.  Notice the verbs used; it was That Kind of Night.  Thank goodness for recipes like this that everyone liked, so at least we ended the day on a positive note.

 

The original recipe called for half a cup of oil, which seemed nasty to me.  Normally I'd substitute apple sauce for the oil, but there already was some.  So I broke out my first ever jar of coconut oil and gave it a whirl.  I was in a rush, so I didn't take the time to fully liquify it, double-boiler style.  I kind of softened it up via the microwave, and as soon as I added it to the cold batter, it solidified again.  So halfway through the baking, I stirred the batter as best I could in the hopes that would distribute it.  Next time I'll have a better technique, but I'll definitely use it again because it gave a slight hint of coconut that added to the final product rather than detracted.

 

The level of sweetness was good, though the amount of brown sugar made me pause a little just because I was serving this as dinner.  Substituting half with honey, or maybe even molasses, could work.  I made bacon and served the oatmeal as-is, but next time I'll made it a more complete meal with yogurt or something.  Or not.  Yeah, probably not.

 

Ingredients

2 eggs

1/2 cup applesauce

1/4 cup butter (1/2 stick), melted

1/4 cup coconut oil, liquified

3/4 cup canned pumpkin

2-1/4 cups milk [I used skim]

1/4 cup maple syrup

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 Tablespoon baking powder

1 teaspoon salt [I forgot this]

1/2 cup wheat flour

4 cups quick cooking oats

 

Directions

(1) Preheat oven to 350. Lightly grease a 9×13" baking dish.

(2) In a large mixing bowl, beat eggs, applesauce, butter, oil,  pumpkin, milk, syrup and brown sugar until smooth.

(3) Add spice, baking powder, salt, flour and oats. Beat on low until incorporated.

(4) Pour batter into dish.  Bake for 30-35 minutes or until cooked through in the center of the dish.

(5) Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.

 

Kid Participation:

* Dump ingredients into mixing bowl

* Run mixer

Bulgur with Tomatoes & Honey

 

I came up with this recipe after my mom brought me a big container of bulgur (which we prefer to call "cracked wheat" because for some reason - perhaps because of her time spent in Turkey with the Peace Corps - her particular pronunciation of "bulgur" is offensive to my ears).  I was trying to figure out what to do with it, but all the recipes I was coming across online used ingredients I didn't have or took too long to cook or didn't sound like something my kids would eat.  So I mish-mashed this one together.  Apologies if it's actually a copyrighted recipe.

 

I thought this was great, and *N* and *J* both ate their portions, with *N* asking for more.  No way was I trusting *P* with something like this; the mess would've been of epic proportions.  We've had too many couscous travesties in this house; I know better now.  I doubled the recipe, and it fed us all at dinner plus gave me lunch for the next few days.  I thought it tasted just as good cold as hot.  I might throw in a littel garlic powder next time, but other than that, I liked the unholy trio of onion, honey, and tomato and how they worked well together.

 

Ingredients

3 Tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup bulgur

1 can (15 oz) diced tomatoes, drained

1 teaspoon dried basil [I used Italian seasoning]

1-1/2 cups broth

1 Tablespoon honey

1 Tablespoon tomato paste

salt & pepper

 

Directions

(1) Heat broth until hot.

(2) In a large skillet, heat olive oil.  Add onion; brown until tender.

(3) Add garlic; cook 1 minute.

(4) Add bulghur; allow it to get slightly toasty.

(5) Add tomatoes and Italian basil. Stir until well combined.

(6) Add hot broth.  Reduce heat to low; cover and cook 5 minutes.

(7) Add honey, tomato paste, and salt and pepper to taste.  Stir well.

(8) Cook approximately 25 minutes or until broth is completely absorbed.

 

Kid Participation: None...the entire preparation involved shart knives or hot burners.

Roasted & Seasoned Carrots

Original Recipe HERE

 

All three kids gobbled these up and asked for more.  Personally, I didn't think they were anything special and finished my portion simply because I'm supposed to eat my vegetables.  I like how roasting carrots brings out some sweetness, but I probably wouldn't have saved this except that it may be a "oh no, what else can I make for dinner??" staple.  I'll experiment with various seasonings in the future to see if I can hit upon a version that all of us love.

 

Ingredients

2 cups carrot slices [or baby carrots cut in half]

1/2 Tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon paprika [I used smoked]

 

Directions

(1) Preheat oven to 375.

(2) Toss all ingredients together until each carrot piece is well-coated.

(3) Spread on a baking sheet.  Roast 15-30 minutes or until desired softness is reached, stirring several times throughout cooking.

 

Kid Participation:

* Mix ingredients

* Surprise me by devouring them

 

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 Peaches with Yogurt Sauce

Original Recipe HERE

 

My mom brought several peaches to us during her last visit.  I can always use fresh fruit to make meals for *P*, but I figured we all should enjoy the bounty this time.  I was going to serve these post-dinner one night, but my meal planning skills failed me and I was left without enough food to serve.  I decided that these weren't too dessert-y and made them as part of the main meal.  They were a hit, and in the future I think they'll be a good way to get some fresh fruit and protein and calcium into my kids.

 

Also, the yogurt sauce can stand on its own as a great fruit dip.  Hence why this recipe has the labels "dip" and "appetizer" applied. 

 

Ingredients

4 peaches, ripe but firm

1 teaspoon cinnamon

1 Tablespoon brown sugar

1 tablespoon butter, melted

1 cup low-fat Greek yogurt [or whatever type you have]

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon [or to taste]

1/2 to 1 Tablespoon honey [or agave syrup]

 

Directions

(1) Preheat oven to 450 F.  Line a baking sheet or casserole dish with foil.

(2) Wash peaches.  Cut in half; remove pits.  Place cut-side up in pan.

(3) Mix together cinnamon and sugar.

(4) Brush butter on peach halves.  Sprinkle each with pinches of cinnamon-sugar mixture.

(5) Cook peaches about 10 minutes, or until they are softened and easily cut.

(6) Meanwhile, mix together yogurt, vanilla, cinnamon, and honey.

(7) Serve peach halves in individual bowls.  Pour several spoonfuls of yogurt sauce over each.

 

Kid Participation:

* Brush butter

* Sprinkle cinnamon-sugar mixture

* Whisk yogurt sauce ingredients

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.

20-Minute Black Bean Soup

Original Recipe HERE

 

Easy to throw together, quick to cook, and consumed by every family member (some via more helpings than others, but no one complained...that's a win in my mind).  It was filling while still feeling "light" and not overwhelming (either in taste or in heft).  I bet this could be made in the slowcooker.

 

Ingredients

2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes, undrained

1 cup corn [fresh, frozen, or canned]
1-1/2 cups vegetable broth
1 teaspoon salt
1/4 c feta cheese [optional]

shredded cheese [optional]

sour cream [optional]

Directions

(1) In a large pan, heat olive oil over medium heat. Add onion and garlic; cook 6-8 minutes or until beginnning to brown.

(2) Stir in cumin and chili powder.

(3) Add beans, tomatoes, corn, broth, and salt. Bring to a boil; allow to cook for 2 minutes.

(4) Transfer 1 cup to a blender.  Process until smooth; stir back into soup (or use an immersion blender and blend to your liking).

(5) Remove from heat.  Serve topped with cheese(s) and sour cream.

 

Kid Participation: None.