Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘kid friendly’

Buffalo Chicken Chili

I’m always looking for a tasty slow cooker recipe.  The slow cooker is such a time saver during the week or on the weekend – after a little bit of prep time, set it and get on with your life.  Then, when it’s dinner time, your kitchen will smell wonderful and dinner is ready!  It’s just hard to find recipes that TASTE good, but this one does!  This chicken chili is great over rice.  Feel free to add extra hot sauce to your bowl if this is not spicy enough for you.

buffalo-chicken-chili

Recipe adapted from Katie Lee on Food Network.

Prep time: 10 minutes

Cooking time: 4 hours

Serves: 8 people

Ingredients:

2 cups low-sodium chicken broth
One 15-ounce can cannellini beans, drained and rinsed
One 4-ounce can chopped green chiles
1/2 cup Buffalo wing sauce (or 1/4 cup butter and a scant 1/8 cup hot sauce)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1/2 jalapeno, seeds and membranes removed, minced (optional)
1 medium yellow onion, diced

Directions:

In a slow cooker pot, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar cheese, hot sauce, and/or cilantro; cornbread on the side.

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Salted Oatmeal Cookies with Dark Chocolate

This is a tasty oatmeal chocolate chip cookie that’s simple to make.  It’s a nice combination of crunchy, chewy, sweet and salty.  If you prefer not to use the vegetable shortening, you can substitute with coconut oil.  Also, instead of bittersweet chocolate, you can use any chocolate you prefer (I use bittersweet or dark chocolate).  Enjoy!

Salted Oatmeal Cookies with Dark Chocolate

Recipe from Real Simple Magazine.

Salted Oatmeal Cookies with Dark Chocolate

Makes about 2 dozen cookies.

Ingredients:

2 cups old-fashioned rolled oats (not quick-cooking)

1 cup all-purpose flour, spooned and leveled

3/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

2 teaspoons flaky sea salt (such as Maldon)

1/2 cup (1 stick) unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, coarsely chopped

Directions:

  1. Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
  2. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
  3. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over mix). Stir in the chocolate.
  4. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
  5. Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

 

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Eleven Madison Park Granola

I know I can’t complain about all of the rain we’ve been getting in California, but this weather is gloomy and it puts me in the mood to bake!  I stumbled upon this recipe for homemade granola and when I read that the amazing restaurant Eleven Madison Park (NYC) hands it out to their patrons as a thank you, I thought that was such a nice touch … and I knew it had to be good!  A quick trip to the bulk section at Whole Foods supplied me with all of my healthy ingredients.  This granola is delicious — healthy, salty, sweet, crunchy, nutty, and well, addictive.  So good on top of plain yogurt (and maybe vanilla ice cream) or on its own!  This would make a nice gift in a mason jar too.

Granola

Recipe from Eleven Madison Park, published in the NYT Magazine

 

Eleven Madison Park Granola

Makes: 6 cups

Cooking time: 40 minutes

Ingredients:

2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup dried sour cherries

 

Directions:

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

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Blackberry Cobbler

A trip to the farmer’s market might inspire you to bake this simple summer dessert.  The night before we went berry picking, I happened to watch an episode of “Pioneer Woman” on The Food Network and I was drawn to Ree’s simple, down-home country style of cooking (and life!)  She seems so cheery and at peace, despite jugging quite a lot.  Anyway, this dessert looked so simple to pull together that I just had to try it.  We came home from berry picking with pounds of boysenberries, so I used them instead of blackberries (I’m sure juicy blueberries would taste great too).  This couldn’t have been easier, the kitchen smelled so good, and served warm, this cobbler was crispy on the top, a little cake-y in the middle, and the warm fruit melts in your mouth.  Served with a scoop of vanilla ice cream, this was an awesome summer treat.  Enjoy!

Blackberry Cobbler

Recipe from The Pioneer Woman show.

Blackberry Cobbler

Prep time: 15 minutes

Cook time: 1 hour

Ingredients:

1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving

Instructions:

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.

In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.

Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream … or both!

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Crazy Good Spinach Smoothie

My neighbor Jess was telling me about a smoothie that she made everyday for a year.  I figured if she did that, it had to be good.  But once she starting telling me the ingredients, I wasn’t so sure about the peanut butter.  Peanut butter in a drink?  But trust me.  It’s delicious.  I’ve now been making this smoothie for a regular afternoon snack and my boys can’t get enough of it.  Enjoy!

Crazy good spinach smoothie

Recipe from my neighbor Jess

Ingredients:

1 cup milk, almond milk, or coconut milk (I use unsweetened almond milk)

1/4 cup plain low-fat yogurt

1 tablespoon of peanut butter or almond butter

3 handfuls of fresh spinach (pre-washed)

1 banana, sliced

1  1/2 handfuls of ice

Directions:

Combine all ingredients into a blender and puree, adding ice at the very end.

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Goldie’s Whole Grain Pancake Mix (and Buttermilk Banana Pancakes)

I love making pancakes for my family on the weekend, but have you ever noticed how much sugar is in a lot of the store-bought pancake mixes?  My friend Sarah told me about this super healthy pancake mix.  She has lots of little mouths to feed, so she makes a big batch of this dry mix ahead of time.  You’ll have to shop for some specialty ingredients at Whole Foods or a specialty store, but you’ll be glad you did.  I will be making this again and again for my family – my boys love it!  The pancakes are healthy, so you will need to top with a dab of butter, real Vermont maple syrup or molasses, and fresh fruit.  Note: the recipe makes a big batch of mix, which is great for storing in a container for future use.Goldie's Whole Grain Pancake Mix Recipe slightly adapted from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents”

Goldie’s Whole Grain Pancake Mix

Makes 6 cups dry mix.

“This basic pancake mix comes from Goldie Caughlan, nutrition educator at Puget Consumers Co-op in Seattle.  There are many types of whole grain flours besides wheat that can be used to make baked goods.  This recipe utilizes a combination of several.  One perk of this mix is that it works equally well for waffles.”

Ingredients:

2 cups barley flour

2 cups whole wheat pastry flour

1 cup buckwheat flour

1 cup blue cornmeal

3 tablespoons baking powder

2 teaspoons ground cinnamon

1 tablespoon sugar

1/2 teaspoon sea salt

Directions:

Combine all ingredients and store in air tight container.

Buttermilk Banana Pancakes

Recipe slightly adapted from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents”

Makes ten 5-inch pancakes.

Ingredients:

1 egg, lightly beaten

1 1/2 cups Goldie’s Whole Grain Pancake Mix

1 cup buttermilk (can substitute with plain yogurt and a bit of water)

1/2 cup water

1 ripe banana, cut into thin slices

Vegetable Oil for griddle

Directions:

In a large bowl, combine buttermilk, water, and pancake mix.  Mix thoroughly with a whisk.  Add egg and banana to batter and gently fold in.  Heat griddle to medium high and coat surface with small amount of oil.  Pour enough batter onto griddle to form a 5-inch pancake.  When pancake has cooked on the bottom (tiny bubbles form on the top), flip with a spatula and cook the other side.  Repeat with the rest of the batter.  Keep cooled pancakes in a warm oven until ready to serve.

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