Thursday, November 27, 2008

Cornbread Stuffing

4 strips of non-cured nitrate/nitrite free bacon, sliced in 1/2 inch strips
2 grilled chicken cutlets, sliced
3 apples, skinned, cored, sliced and diced
rosemary, tarragon to taste
1/2 cup chicken broth
1/2 cornbread, crumbled

Fry bacon strips in a large skillet at high heat for about 5 - 10 minutes. Add sliced chicken and stir fry for about 5 minutes. Add apple dices. Add rosemary and tarragon. Turn heat down to medium. Stir fry apple/chicken/bacon mixture until apple is getting soft.

Add crumbled cornbread to apple/chicken/bacon mixture. Mix thoroughly. Add chicken broth. Turn heat down to low. Cover skillet and let mixture bake for about 15 minutes.

Transfer stuffing mixture to rectangular Pyrex baking dish. Pre-heat oven to 350 F. Bake stuffing for 30 minutes. Makes great left-overs.


1/2 of 24 oz bag of Red Mills Whole grain corn flour
1/4 cup sugar
1/2 tsp sea salt
1/2 tsp baking soda
2 eggs
6 tbsp olive oil
1 1/3 cup of half and half mixture of plain almond milk and chicken broth

Pre-heat oven to 350 F. Spray a Pyrex 9 inch baking dish with olive oil cooking spray.

In mixing bowl, mix corn flour, sugar, salt and baking soda.
In separate bowl, wisk eggs and olive oil.
Add egg mixture to dry corn flour mixture.
Add half-and-half mixture of almond oil and chicken broth to corn flour/egg mixture.

Mix thoroughly. Pour into Pyrex dish. Bake for 30 minutes until golden brown.
Let cool. Cornbread can be served as is (yummie with raspberry jelly), or use for cornbread stuffing.

Thanksgiving Turkey

1 Turkey
sea salt, pepper
Nantucket Off-shore Seasonings Prairie Rub

Rub outside and inside of turkey with sea salt, pepper and Prairie Rub. Roast turkey in 350 F oven for the required time.

Cranberry Sauce

Really easy to make...

1 bag frozen cranberries
1 cup cold water
1/2 cup organic cane sugar
2 tbsp honey

Empty bag of cranberries into sauce pan. Add water and sugar. Bring to a boil. Let boil for about 10 minutes until berries start to burst open. Turn low and boil for another 5 to 10 minutes. Take heat off and let sauce cool down (it will start to gel as it cools down).

Once cooled down, add honey to taste.

Sunday, November 23, 2008

Last Night's Dinner

For dinner the boys had:

broiled flounder (yes, I do allow fish on occasion)
fresh blueberries (Salamander)
shredded carrots (Potatey)
steamed green beans (Potatey; Salamander had some left over baked beans)
sugar snap peas (both)
apple (Salamander)

The boys ate this all up faster than I could get it on the table....
I would call this a successful 'fruits and veggies' dinner..

Thursday, November 20, 2008

Spinach Omelet

I made a spinach omelet earlier this week that Salamander really liked (once again, Potatey opted out - he just does NOT like mixing foods; it's a texture thing. So what I do for him is to give him all the ingredients I plan on mixing separately. Yes, a little more work. But I do end up getting all the 'good stuff' into him that way).

Both boys were asking for spinach on Tuesday morning (yeah, THAT surprised me too; although it shouldn't have. Both of them will ask for specific foods that may surprise you, when their bodies have a need for a particular constituent of said food). So spinach they got...

I am a bit short on time right now.. so consider this a teaser. The full recipe will go up later today as soon as I have a moment.

Bacon, crisped and crumbled (I use my microwave for crisping bacon - works well)
Left over grilled chicken
1 large box of organic baby spinach, sliced into small strips
garlic salt, olive oil to taste
chives, washed and cut into small pieces
dried parsley flakes
4 eggs
organic chicken broth

"Simple" Lasagna

Made this last nite. Potatey is not a big fan of 'mixing food groups', so he didn't go for it. Salamander however LOVED it (and I had some for dinner too.. Yum, yum)

Ketchup (I use my home made ketchup)
Browned ground beef
1 large can (28 oz) Muir Glen Organic Diced Tomatoes
Tinkyada Brown Rice Lasagna

Preheat oven to 375 F.

In rectangular Pyrex baking dish (told you I love my Pyrex dishes), pour layer of ketchup, sufficiently to cover bottom of baking dish.
Sprinkle ground beef over ketchup.
Place single layer of Lasagna on ketchup/beef mixture (try to NOT have the Lasagna sheets overlap too much; overlapped areas take longer to cook and can get 'chewy').

Cover Lasagna with Diced Tomatoes (you want the tomato juices too; it'll help cook and soften the lasagna).
Sprinkle ground beef over diced tomatoes.
Place single layer of Lasagna on diced tomatoes/beef mixture.

Cover Lasagna with Diced Tomatoes and sprinkle ground beef over diced tomatoes.
Place single layer of Lasagna on diced tomatoes/beef mixture.

Cover Lasagna completely with ketchup. Sprinkle ground beef on ketchup.

Place baking dish in oven and cook for 50 minutes to 1 hour (the ketchup/diced tomato/tomato juices need to be bubbling) unit the Lasagna is soft and you can 'cut' things with a fork.

Let cool a bit and serve. Makes great left overs.

(when we're back in zucchini season next year, I'll add sliced or shredded zucchini in with the diced tomato/beef layers. I'll let you know how THAT turns out)