Recipes

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Comment by JediMom on October 11, 2008 at 7:09am

Hi! I'm always looking for simple recipes the kids will eat! I do my meal planning on the weekend using the awesome tools at mealsmatter.org

Looking forward to hearing some great suggestions from moms, especially quick and nutritious recipes that will keep me out of the drive through lane.

Comment by Jessica on October 8, 2008 at 4:43am

Does anyone have a good recipe for a breakfast bar that would be good for a toddler. I have several days off and I want to make them instead of buying them.

Comment by Mary on October 6, 2008 at 1:19pm

Hello ladies!
Glad I found this group! I just posted a recipe for Butternut Squash and Apple Soup. Try it for you kids and the adults love it too :) http://healthysunshine.wordpress.com/ If you try it, I'd like to hear what you all think! I love to cook so I'm looking forward to posting more of my creations along with Peruvian favorites.

Comment by europa hagarman on October 4, 2008 at 5:26pm

@lylah ~ your tortilla soup recipe sounds delicious. def going to try that one.

Comment by muser on October 2, 2008 at 3:00am

Hello all,

Just joined here. I'm the chef in our house but I don't enjoy it, to be honest. Every now and then I get inspired but I hate having to come up with the weekly menu and then cooking because I have to feed the family. Food options get a little boring sometimes especially when I work 3 days a week so those nights have to be quick and easy.

Comment by Susie on September 30, 2008 at 7:38pm

This recipe is so yummy!!! Go by what it calls for because the first time I made it I put too much Cinnamon in it and it tasted strange. However the second time around it was the best stuff!

Cinnamon Porkchops
Brown your pork chops in a skillet, that you can put a lid on, fast, so that they get that nice brown on both sides, don't worry about whether they are cooked thru or not. Then add 2 cans of diced tomatos, 1/2 teaspoon of cinnamon, salt and pepper, and 1/4 teaspoon of garlic powder or a couple of cloves of garlic minced. Mix altogether and cover and simmer for about 20-30 minutes. I added sliced onions, but it's not a make or break ingredient. I serve with bowtie pasta.

Comment by Jens4him on September 30, 2008 at 9:03am

I love to cook, but tend to fail in the pre planning stages and stand in the kitchen around 5pm with the deer in the headlights look.... WHAT ARE WE HAVING FOR DINNER????

Comment by Busymommy to 6 on September 30, 2008 at 5:47am

I love to cook and especially try out new recipes! Paula Deen is one of my faves but I love to just buy a cookbook at the store and start trying out something new right away!! Fortunately my guinea pigs ...oops, I mean family...don't mind trying out new foods and are not picky at all!

Comment by ~ronnie on September 22, 2008 at 7:48pm

goat?! wow!!! i wouldn't even know where to buy goat!!!

Comment by Megan Calhoun on September 21, 2008 at 1:23pm

Here's my husband's cabrito recipe. It's a twist on the traditional mexican dish made of goat. We're cooking it today for some friends, so I thought I'd share. Here goes:

2-3 lb shoulder of young goat
1 cup apple juice
1 cup pineapple juice
1/3 cup olive oil
Cumin
Pimenton (smoked paprika)
Granulated garlic (garlic powder)
Salt
Pepper
Chipolte tabasco

Preheat the oven to 250 degrees. Prepare the goat by creating a rub out of equal parts pimenton, cumin, fresh ground black pepper and salt. Cover the meet with the dry rub (rub it in) and finish it off with a few drops of tabasco (also rubbed in).

Cover the bottom of the dutch oven with olive oil. Place it on a burner with high heat, until the oil starts to smoke. Sear the cabrito on all sides (about 1 minute per side). Add pineapple and/or apple juices -- this is the braising liquid. Cover dutch oven with lid, place it in the oven for three hours, until the meat is falling apart (cook "slow and low").

The meat should fall apart easily once it's done and should rest before eating.

Today, we're serving it with flour tortillas, grilled corn, and an interesting watermelon and jicima salsa recipe that should compliment the savory taste of the cabrito. I'll let you know how it all turns out. Enjoy!

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