Chocolate Cupcakes stuffed with spinach, blueberries, and whole grains. Is it too good to be true? This recipe is adapted from Missy Chase Lapin's The Sneaky Chef cookbook. I've made these twice now, and they are a big hit in my family! The first time, I made them as cupcakes and covered with a cream-cheese cauliflower icing (see separate recipe). The 2nd time, I made them in mini-bundt pans and dusted with powdered sugar. The kids thought they were giant cake donuts. These taste almost like a box-made chocolate cupcake... honest!
This is from Jessica Seinfeld's Deceptively Delicious. She says the taste fools her kids into thinking they are eating fried cheese or chicken nuggets. I haven't tried this, but am posting recipes from the book upon request.
A quick creamy satisfying soup stuffed with lots of veggies. I was not sure whether or not my kids would eat it, but I was pleasantly surprised when one of them ate a full bowl on his own. This uses orange puree (pureed cooked carrots and sweet potatoes) and pre-pureed white beans (I puree them in bulk for speed), but those could also be added un-pureed if needed. I use half a bag of frozen broccoli and pick out the stalks (using the flourets in a different recipe), but fresh broccoli or cauliflower would work equally well. Since I have all the purees pre-made in my fridge, this was a very quick soup to put together with minimal kitchen mess. This has a distinct orange color when I make it, in part because the vegetable stock I use is very orange.
This is a quick, easy soup to make for lunch. It is a great way to use up leftover eggplant. When adding the curry powder, the quantity given is approximate. There is a huge variation in the spiciness of curry powder. Use an amount that makes the soup taste good to you. If you do not have vegetable stock, any other stock will work.
This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock.
This yields a mild curried beef dish that is satisfyingly chunky and roast-like. Don't be put off by the seemingly large amount of curry powder, the long cook time yields a surprisingly subtle curry flavor and the sweetness of the vegetables balances it nicely. This is not a soupy curry, it does not need to be served over rice. DH did not realize this was a crock pot dish!
Soba noodles are Japanese noodles made from buckwheat flour. They are available in the Asian foods sections of many markets. If not, substituting spaghetti noodles for the soba will work. Sriracha chili sauce is the big red bottle with the rooster on it. You could substitute another chili sauce for heat if you wish (1/4 tsp will make a VERY spicy dressing, please change the amount to suit your tastes). This is adapted from David Waltuck's Staffmeals cookbook. I've cut the soy sauce in half and added broth because I found his version too salty. As written, this dish really won't stand on its own as a meal, it is a great accompaniment to other dishes with veggies and protein.
My children want to eat barbecue with the grownups, but find the sauces too spicy. I use this as a dipping (mop) sauce for them with little sausages or cooked chicken strips to give them a child-friendly BBQ. It is originally a sauce for meatballs, but the kids think it is versatile for other things. Obviously, this is also a sauce that works with meatballs or little sausages in a crockpot for party appetizers.
My own invention. I find sangria to be one of the most refreshing things to drink on a summer evening with spicy food. Use other fruits that you would find appealing. Slightly over-ripe fruit seems to work best.
Tomatoes, onions, thyme and wine... This is quick, easy, light, and full of flavor. It pairs perfectly with Chia's Recipe #47923 for a light and lovely dinner. If you like cooked tomatoes, feel free to add more. If you are making Chia's potatoes, slice all the onions at once. Assemble the potatoes and put them in the oven, then assemble the chicken and add it to the oven 15 minutes into the cooking time.
While this is similar to other zaar recipes for Chile Rellenos, this is our favorite. When we can get Hatch Chiles, that is our chile of choice. Otherwise, we use Anaheims. We use recipe#246325 for the salsa.
These are my attempt to replicate the mushrooms served at steakhouses. They are a wonderful make-ahead accompaniment to serve with steak, pork, fish, or even eggs. If you do not have herbs de province, substitute a salt-free blend with thyme in it. Use red or white wine based on what you are serving with the meal. Use beef, vegetable, or chicken stock. This sounds more complicated than it is. If my husband is around, this serves one--him.
I have 2 picky eaters under 4, and I am constantly looking for ways to get them to eat anything new. This calls for a velveeta slice (the wrapped kind for sandwiches), but I suspect any cheese your child likes will work. I serve this for lunch or dinner with fresh fruit. I've added up to 1 tbl of recipe#256341 without my kids noticing.
From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.
Taken from Dave Liberman's Young and Hungry. I haven't tried this one, but I love white sangria. Original recipe was for TWO bottle of wine. Original sugar quantity was 1/3 cup (for twice as much volume). I think this would be good made with peaches too.
When my (now) husband and I were dating, I was inspired to create several new dishes featuring his favorite flavors. He won't admit it, but I think this is what got him to propose. These are flexible enough to serve with steak or fish. I've made them in the oven or crockpot and they are almost as good that way. They are a great make-ahead and reheat dish for entertaining.