The winner of the poll is Easy Summer Recipes! The voters have spoken, so here goes...I am including 2 unique dinner recipes (from the usual tacos, pasta, stir fry, hamburgers menu) that I have not tried yet but seem fresh, easy and healthy. I will try them in the next couple of weeks and let you know how it goes! There are others that are available on Real Simple's web site (one of my favorite magazines!) and I am including a link for 100 kid-friendly recipes (not all for dinner, some desserts, lunches too) that you can view as well. http://food.realsimple.com/realsimple/recipefinder.dyn?action=browseResults&CONVENIENCES=Kid-Friendly&subCatsListed=false. Another site that has lots of family favorite recipes (some may be less healthy than others) is http://allrecipes.com/Recipes/Everyday-Cooking/Family-Favorites/Main.aspx. They even have an article there discussing the Kids' Guide to Table Manners - never a bad thing to peruse! Whole Foods even has a page on their web site that includes kid-friendly recipes. However, these are more breakfast, snack and lunch oriented. But, could be used for a light dinner too. http://www.wholefoodsmarket.com/recipes/list_kids.html Many of these are geared for kids to help make too and have fun eating...And, the ultimate site for recipes, Epicurious, has its own kid-friendly recipes here http://www.epicurious.com/tools/browseresults?type=browse&att=162 - again some are more breakfast and lunch oriented.Check out the two below and let me know what you think...or share one of your favs!
Tortilla-Crusted Cod Cakes
1 medium red onion,1 bunch fresh cilantro, 4 tablespoons olive oil,1 jalapeño, seeded and finely chopped, 1 1/2 pounds cod fillet, 1 egg, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1 cup finely crushed tortilla chips (from 3 cups chips), 2 oranges, peeled and thinly sliced into circles
Heat oven to 350° F. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves). Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes. Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips. Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes. Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.Tip: Cilantro stems have a mild though distinct flavor. Use them when you want a slightly less pungent cilantro presence than you'd get from the leaves. Yield: Makes 4 servings
Balsamic Poached Chicken
1 pound new potatoes, halved or quartered, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 pound asparagus, trimmed, 1 14.5-ounce can low-sodium chicken broth, 1 cup balsamic vinegar, 1 1/2 pounds boneless, skinless chicken breasts
Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Rinse the chicken and pat it dry with paper towels. Pound the chicken to an even thinness. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.Tip: The pungent smell of simmering vinegar can linger long after you remove the pan from the stove. To reduce the odor, open the windows or turn on a fan early in the cooking process. Yield: Makes 4 servings
No comments:
Post a Comment