Tuesday, February 28, 2012


From Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

4 Pieces of Parchment Paper
2 Zucchini
4 Green onions
1 Carrot
1 pint Cherry Tomatoes
4 portions Cod
1 Lemon
Extra Virgin Olive Oil (evoo)

Preheat over to 375.
Place parchment on baking sheets. Two pieces of parchment on each sheet works well.
On each piece of parchment place sliced zucchini (approximately 8 slices), a sprinkling of green onion, a little shredded carrot, a few cherry tomatoes, a little chopped parsley. Season with salt and pepper.
Place one serving of cod on each pile of veggies. Place two lemon slices (thinly sliced) on each piece of cod. Drizzle a little evoo over the whole thing.
Make a little pouch out of the parchment around the fish and veggies.
Bake for 20 minutes.
Each person gets one pouch. Serve pouches on dinner plates.
Open and ENJOY!
I served ours with garlic toast.

Sunday, February 12, 2012

Edamame "Hummus" and Spiced Pita Chips

Or try traditional hummus.

2 cups frozen shelled edamame, cooked according to package directions
1 cup Silken tofu, drained
1/2 tsp salt
Pinch white pepper
1 1/2 tsp ground cumin
3 cloves garlic, minced
1/4 cup olive oil
1/3 cup lemon juice

Set 1 Tbsp edamame aside for a garnish.
Place the rest of the edamame in the food processor with the tofu, salt, pepper, cumin, garlic, olive oil, and lemon juice. Process about 2 minutes. Garnish with edamame and sprinkle of cumin.

1/4 cup olive oil
2 tsp cumin
1 tsp coriander
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
6 whole-wheat pitas cut into 8 wedges

Heat oven to 375 degrees.
Combine all ingredients and toss (I used a large Ziploc. The recipe called for a bowl.) Spread out, in single layer on baking sheet. Bake 15 minutes, flipping 1/2 way through. Cool before serving.

Tuesday, February 7, 2012

Mac & Cheese

Finally, an easy Mac & Cheese recipe that reheats well. The kids love it.

Original recipe found HERE.

4 c elbow macaroni
3 T all-purpose flour
1 t salt
1/4 t pepper (I use more)
2 1/4 c milk
1/4 c softened cream cheese
1 t Dijon mustard
2 t Worcestershire sauce
1/2 t minced garlic, soaked in olive oil
1 1/4 cups cheddar cheese

Cook pasta. Drain and set aside.
While pasta is cooking, put flour, salt, and pepper in a large pan. Add milk, stirring with whisk until blended. Drop cream cheese in by teaspoonfuls into milk mixture. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 min or until thick and cream cheese melt, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.