i have dubbed it this! lol

its not my recipe it belongs to toosh i messed around with the pasta though so my baby can eat it too...

basically is spag bol or lasagne without pasta sheets and a bit easier for lil kids to tackle

1 onion

500 g mince

herbs, garlic

tom paste

half can of diced toms

can of tomoato soup

fry up the onion  and garlic, add mince adn herbs and fry till brown add tom paste and coat mince and cook for 2 mins, add half can of diced toms or dice your own and just cook for a bit longer, add tomato soup and leave to simmer for 20 mins

white sauce

butter

flour

milk ( and egg if you want)

melt butter add flour and add milk a bit at a time, then let simmer until thick, add egg at the end if wanted.

then

cook some pasta, i use maccaroni so my baby can eat it with us.

mix cooked pasta with spag sauce, cover with white sauce and maybe a cup of cheese depending on how big your baking dish is. cook in oven for bout half hour and voila! done!

my kids love this and i havent yet heard of a kid who doesnt lol.

its alot easier for them to feed themselves than lasagne but has that same great taste!

give it a go i ate 3 bowls lol

 

I just got a new casserole dish. Does anyone have any good recipes?

One of Miss Caitlins favourite dinners at the moment is fried rice. So simple and easy to make and she gets to 'help'.

Cooking time: approx 15 - 20 mins.

Ingredients:
Cooked rice
chicken
ham or bacom
peas
frozen mixed veg
soy sauce
sweet chilli sauce
Salt & pepper
Chopped carrots

Basically whatever you want. I havent added quantities here as I dont really know, I just use whatever I have in the fridge and obvioulsy depends on how much you want to make.

Basically cook the rice beforehand and rinse and drain and put to the side. I usually scramble up some eggs first and put to the side to add at the end. Cook your other ingredients, eg bacon & any raw meat first. Then add crunchier vegies and finish with the lighter ones e.g peas.

Add the rice and some soy sauce. i also use a splash of sweet chilli for abit of flavour.

This is a healthy meal which is so pretty quick to make and freezes really well for later! Kids will love it and can help you make it. As I have been really vague here if you want some more precise measurements and cooking time please just email me.

I had these muffins when I was in Elementary School at a friends church fair, they were so good and having high cholesterol my mom jumped at the chance to get the recipe for something healthy that I asked for more of [how strange :)] anyway Enjoy [I know I did then, and still do now] Oh a quick aside due to the honey in these, this recipe is not recommended for giving to children under a year of age

Healthy Whole Wheat Honey Wheat Germ Muffins [really yummy]

3/4 C All Purpose Flour
3/4 C Whole Wheat Flour
2t Baking Powder
1/4t Salt
1 Egg
1/2 C Milk [we use skim]
1/2 C Honey
1/4 C Canola Oil
1/2 C Wheatgerm

Preheat Oven to 400'F
1. In a large bowl [or food processor for 10 pulses] stir dry ingredients
2.  In a small bowl mix well egg, milk, honey & oil.
3.  Make a well in the center of the dry ingredients and pour in wet ingredients.  Stir until blended
4.  Fill greased muffin tins 3/4 full
5.  Sprinkle tops of each with wheat germ
6.  Bake at 400 for 15-20 minutes

This recipe is for "ellamia", she asked me to find her a brulee-like citrus tart.  I hope this is what she is looking for.  Yes I know this is not healthy and I am sorry for that but I promised her that I would find one.  Every recipe I have ever made of Martha Stewart's has always come out amazing. 

This is from marthastewart.com: Had to break up the link due to length

http://www.marthastewart.com/portal/site/mslo/menuitem.
fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=
396c759a3ac0f010VgnVCM1000003d370a0aRCRD&autonomy_
kw=Citrus%20Tart&rsc=ns2006_m13

http://www.marthastewart.com/recipe/ideal-pate-sucree?lnc=
5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food

Caramelized Lemon Tart

• 2 cups sugar, plus more for caramelizing top
• 1 cup freshly squeezed lemon juice, strained
• 12 large egg yolks
• Zest of 2 lemons
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 twelve-inch Pate Sucree, tart shell, baked and cooled [see below]
  

1. Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
2. Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes more.
3. Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
4. Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
5. Sift a thin layer of sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

Pate Sucree

Makes 1 12-inch tart

• 2 1/2 cups all-purpose flour
• Pinch of salt (optional)
• 3 tablespoons sugar
• 1/2 pound (2 sticks) cold unsalted butter, cut into pieces
• 4 tablespoons ice water
• 2 lare egg yolks, beaten

1. Combine flour, salt (if desired), and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
2. Beat together water and egg yolks, and drizzle into flour-butter mixture while stirring with a fork. As soon as pastry starts to hold together, stop adding liquid. Shape dough into a flat round, wrap in plastic, and chill for at least 1 hour or overnight.
3. Heat over to 375 degrees. Remove dough from refrigerator. On a lightly floured surface, roll out to 1/8 inch thick. Press pastry into bottom and sides of tart pan. Run a rolling pin across top to trim. (Scraps can be wrapped in plastic and frozen for later use.) Carefully line pastry with aluminum foil, and weight with beans, rice, or pastry weights. Bake for 10 to 15 minutes. When pastry begins to color around the edges, remove weights and foil and continue to bake until pastry turns amber, 10 to 12 more minutes. Place pan on a wire rack and let cool completely before filling.

Any good receipes???

Hey all, I love this recipe and my kids do too.  Even my picky 2 yr old loves it :) ENJOY

Simple Tomato Sauce [needs a food processor]

1/4 C Olive Oil [again darker the better]
1 Small Yellow Onion
Salt
3 Medium Cloves Garlic
2 Cans Diced Tomatoes
4 Large Fresh Basil Leaves [or 1T Dry Basil]
Pepper

1.  In a large Sauce Pan heat oil on Medium-Medium High heat add onions and a pinch of salt and cook until translucent about 3-5 minutes.
2.  Add in garlic and cook another 30 seconds [until you start to smell the garlic, do not let it brown].
3.  Lower heat to Medium and add in tomatoes and pepper [to taste], once bubbling lower heat to Medium- Low and simmer for 30 minutes.
4.  Add all the contents of the sauce into a food processor + the 4 basil leaves blend until no lumps remain and basil is throughout.
5.  Return contents to pot on stove and simmer 5 more minutes on Medium low heat.  Set aside

 - While cooking chicken put up Pasta to boil so its ready when chicken is done.  I suggest about half way through the cooking time

Chicken

1 Box Melba Toast processed into crumbs OR 5 Slices Bread [whole wheat/ white] toasted and processed into crumbs
4-6 Thin-Sliced Breast Cutlets
3 Egg Whites
1T Mustard [Spicy Brown or Grey Poupon] - Do not use Yellow Mustard
8 Oz Mozzarella Cheese OR ITALIAN Fontina Cheese Shredded
1/2 C Parmesan Cheese Shredded
1/2 C Sheep's Milk Pecorino Romano Shredded

1.  Preheat oven to 350'F
2.  Take All three cheeses and mix them together set aside
3.  In a large flat bottomed bowl mix egg whites and mustard together.  Place bread crumbs on a plate.  Rinse chicken and pat dry.  Dredge the chicken first in the egg mixture and the place it on top of the bread crumbs [lightly press on the chicken, you want it lightly coated not over breaded].  Flip over and with the tips of your fingers lightly press on the coated side.  Lay breaded chicken on an oven safe cooling rack  that has been placed on top of a jellyroll pan.  REPEAT with remaining pieces of chicken
4.  Spray the tops of the chicken with a cooking spray such as "PAM" Place in oven and bake for 30-45 minutes depending on the thickness of your pieces of chicken, remove chicken to top of oven and top each piece with cheese mixture coating the top of each piece.
5.  Pull oven rack out and place on highest rung turn on the broiler.  Place chicken back in the oven and watch until the cheese begins to bubble and slightly brown.  Remove & serve next to [or on top of] Pasta & Sauce [I use the Barilla Plus for the added nutrients]
 - If you want to pour the sauce on top of the chicken [which is always good] I would suggest waiting until the chicken is already on the persons place who is going to eat it so that the chicken does not get soggy.

 - Feel free to experiment and add some dry seasonings to the breadcrumb mixture to create different flavors for the chicken, or different types of mustard to the egg whites]

You call can see I deviated a bit from the healthy side of desserts for the following postings.  They are just so tasty [esp the French Apple Tart] and so easy for the kids to join in on the baking that I had to post them, PLEASE FORGIVE.  Now about Monday's dish just to give a preview on part of the Recipe of the week which is more a Meal of the week then a recipe should have probably named the site that instead.  Really Really delicious and Healthy no-fry Chicken Parmesan It is sooooooooooooooo GOOD nobody can ever believe it is on the light side of cooking :)....

Surprisingly Easy & Surprisingly Good ENJOY

Apple Pie - 10"

1 1/2 Sticks Butter [3/4 C]
1/4 C Boiling Water
1 T Milk
2 C Flour

1.  Beat until consistency is like whipped cream
2.  Add flour at once and mix till dough forms.  Split into 2 equal balls and cool for no less then 1 hr

3 lbs Apples cored, pared and cut into pieces
3 T Cornstarch
1 C Sugar
1/2 T Cinnamon [more if you like more, less if you like less]

3.  Preheat oven to 425'F
4.  In a bowl mix together the cornstarch, sugar and cinnamon put aside
5.  Roll our on ball of dough to cover pan
6.  Arrange the apples over the dough and cover with cornstarch mixture.  Dot with butter and lemon juice [suggests no more then 2 T of lemon juice]
7.  Roll out remaining ball of dough and cover apples meeting the bottom and top dough together.  Fork to close [press down with the tines of the fork around to rim bringing the two seams together and sealing them]
8.  Use back of fork to place a small hole in the center of the pie and the tines to pierce the dough lightly around the middle of the pie halfway between the hole and the edge about 5 in total.
9.  Bake for 40 minutes in oven [crust should be golden brown, not DARK], cool at least 15-20 minutes before serving so juices can set

Hey its got apples their healthy right :) My mother has been making this recipe since I was a little girl it is SOOOOOO good, and rather easy to make
Its great for breakfast the day after Thanksgiving  As children we [my sister and I] were allowed to pick one dessert from the night before [my family made the desserts] to eat for breakfast that next day.  Without fail the French Apple Tart was the choice, although my mother now makes an amazing marzipan cake with chocolate almond icing thats amazing...The competition is getting fierce ENJOY

FRENCH APPLE TART

3 C Sifted Flour [I don't think I have once seen her sift the flour but thats what her recipe says]
1/2 t Salt
1/2 C Sugar
1 1/2 t Baking Powder
1/2 C Butter [1 stick]
2 Eggs
2 T Lemon Juice
1 T Vanilla
6 Lg Apples, cored & sliced [we like them sliced thick 1/2 inch or so]
1/2 C Sugar
1 1/2 t Cinnamon [but feel free to do am much or as little to your taste]
1/4 C Butter

1.  Preheat oven to 400'F
2. Sift flour into bowl with salt, 1/2 C sugar, & baking powder.  WIth two knives or a pastry blender, cut in the 1/2 C butter until consistency of fine meal.
3.  In a small bowl beat eggs with lemon juice and vanilla.
4.  Stir into flour mixture, blending well.  Divide dough in half pat 1/2 dough over bottom of a 9X13 inch baking pan
5.  Arrange apples slices over dough sprinkle with combined remaining 1/2 C sugar and cinnamon.  Dot with butter. 
6. Roll out remaining dough on well floured board in one piece [9 1/4 x 13 1/4 to cover apples completely].  Lay dough over fruit, covering completely
7.  Bake @ 400'F for 10 minutes to set crust reduce heat to 350'F and continue to bake for 45 mintues. 
8.  Remove from oven let cool completely.  Once cooled cut tart into rectangles [like brownies] and serve [powdered sugar optional]

This is a great "pizza" like snack so yummy and robust with flavor. ENJOY

1 Loaf unsliced crusty Italian bread or baguette-style french bread, cut diagonally into 1/2 inch slices - [if you can make it homemade its best, if not a local bread shop or even your supermarkets bakeshop will do fine]
1/4 C Olive Oil - [hint: the darker the oil the better the flavor] OR "Oil-Flavored" nonstick cooking spray - ["PAM" will do just fine]
Salt [I like using Kosher salt ]
Freshly ground black pepper
2 Beefsteak Tomatoes, halved
1 clove Garlic, smashed
1/2 C Chopped fresh oregano
Chopped Beefsteak tomato [Optional]

1. Preheat oven to 350F.  Line a baking sheet with parchment paper or foil.
2.  Arrange bread on the prepared baking sheet.  Lightly brush bread with a little olive oil or spray with cooking spray.  Lightly sprinkle a little salt and pepper over bread [this is to taste so amount is up to you].
3.  Bake, turning once, until crisp and lightly browned, 8-10 minutes. Remove from oven and let cool.  Rub each piece of toasted bread with garlic, then rub with the cut side of a tomato.  Sprinkle with oregano and chopped tomatoes if you like.

Makes 18 Crostini

Chef Bobo's Good Food Cookbook by; Robert W. Surles

Biryani Ingredients (serves 4)

• 750g chicken thigh fillets, trimmed, cut into 3cm pieces
• 1/2 cup Tikka Masala curry paste
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 2 large brown onions, thinly sliced
• 1 cup basmati rice
• 1 1/2 cups chicken stock
• 1 cup thick Greek-style yoghurt
• 1/3 cup mint leaves
• 8 small pappadums, cooked, to serve

Method

1. Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits.
2. Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat until sizzling. Add onions. Cook for 15 minutes or until caramelised. Transfer chicken to an 8-cup capacity ovenproof casserole dish. Spoon onions over chicken.
3. Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Place stock into a microwave-safe jug. Microwave on HIGH (100%) power for 2 minutes or until hot. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour 45 minutes or until rice is tender. Season with salt and pepper.
4. Place yoghurt into a bowl. Finely chop 2 tablespoons of mint leaves. Stir through yoghurt. Spoon biryani into bowls. Top with yoghurt mixture and remaining mint leaves. Serve with pappadums.

Source
Super Food Ideas - March 2005 , Page 63 Recipe by Dixie Elliott

I serve this with a salad...even the 2 year old eats this! I hope you all enjoy it.  jenny

Makes 2 servings for children 1 Super large for an adult

2 C Frozen [for texture] Strawberries
1 Ripe Banana
1 C Cold Milk [type your choice, I use Skim]
2 C Custard Style Vanilla Yogurt [as a dessert use frozen yogurt]

Put all Ingredients in a blender and blend on high until smooth, ENJOY

As another option feel free to try different fruits or yogurts depending on person tastes

Hearty Cornmeal Apple Pancakes - Great source of vitamins, nutrients & fiber
taken in part from: The Mom's Guide to Meal Makeovers , by Janice Newell Bissex

2 lg Eggs
1 3/4 C 1% Lowfat Milk
2/3 C All-Purpose Flour
2/3 C Whole Wheat Flour
2/3 C Cornmeal
1/3 C Wheat Germ
1/3 C Sugar
1 T Baking Powder
1/2 t Salt
1 Large Apple, peeled, cored, and finely chopped
1/4 C Pecans, chopped, optional
1/4 C Mini Chocolate Chips, optional

1. Whisk together the eggs and milk in a medium bowl. Set aside.
2. Whisk together the all-purpose flour, whole wheat flour, cornmeal, wheat germ, sugar, baking powder, and salt in a large bowl until well combined.
3. Pour the liquid ingredients over the dry ingredients and stir until just blended.  Add the apple and stir to combine
4. Heat large nonstick griddle or skillet over medium high heat [I use "PAM" as opposed to oil/butter]
5. Pour the pancake batter onto the hot skillet or griddle, using a 1/4C measuring cup, forming 4-inch cakes.  Top with the optional ingredients if desired [my kids eat them w/o them].  Adjust the heat if the skillet gets too hot.
6. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, an additional 2 minutes.
7.  Repeat with the remaining batter and optional ingredients

These pancakes come out really moist and flavorful very yummy.  We eat them without syrup because they taste so good :)  ENJOY