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September 2016 Moms
mrsvoorhees-2
member
Share Your Recipes!
mrsvoorhees-2
member
Ive seen some delicious looking recipes today on the randoms board and thought we could start this board to have one place for lots of recipes. I know I'm getting tired of the same 5 meals every day!
Re: Share Your Recipes!
Just yesterday I made this recipe: ugh it won't let me paste. It's the zucchini corn salad on foodiecrush.com. I pan sauteed the corn a little and actually subbed cilantro for the basil and added some lime but I think it'd be tasty either way! It was really good! Added some tomatos from our garden too.
This week I also made some quinoa black bean enchiladas with salsa Verde. The recipe was from a blue apron I got a long time ago. A lot of times you can find the recipes on blue apron!
We made this recipe this week, I love this woman's blog even though it hasn't been updated in a while. Her recipes are delicious and not complicated at all, very easy for a week night.
This is made with popcorn chicken, if you use an Uncle Ben's rice packet it can be made really quickly. Can use any veggies, this week we used bell peppers and snow peas. Maybe our 4th time eating this - we love it.
https://hello-homebody.com/2013/05/06/chicken-stir-fry-spicy-honey-sauce/
https://thepioneerwoman.com/cooking/sour-cream-noodle-bake/
Carrot Dill pasta with lemon dill & caper cream sauce
*Would like to mention that noodles really made this dish, but unfortunately I don't think the small company I bought them from sources all of North America, just local. But if you can find fresh noodles instead of using dried, I highly recommend it!*
Ingredients:
1 bag Carrot Dill noodles from Prontissima Pasta (or any fresh noodles, spaghetti style)
2 tablespoons olive oil
1 tablespoon butter
5 crimini mushrooms, sliced
2 cloves of garlic, minced
1 shallot, minced
zest of 1 lemon
juice of 1 lemon
1/4 cup of white wine
2 tablespoons dijon mustard
2 tablespoons capers, drained and whole
2-3 tablespoons fresh dill
1 1/2 cups whipping cream, extra cream to thin out sauce if necessary
1 small zucchini, ribboned or cut into 2" julienned strips
1 cup of smoked candied salmon, roughly chopped
1.) Sautee the mushrooms until browned in the olive oil and butter over medium heat. Add the shallot and cook until almost translucent, add in the garlic and lemon zest and cook until fragrant, about 30 seconds, don't let the garlic burn! Add the capers.
2.) Add the wine, lemon juice and mustard, let the alcohol cook off, about 2 minutes, then add the cream and dill, leave a little dill left for garnish. Let simmer and reduce by about half. The sauce should coat the back of a spoon, but if you like it thicker then reduce further, if too thick add a little bit of cream or whole milk to thin it out. Add salt and pepper to taste
3.) While the sauce is reducing, blanch the zucchini noodles or strips, so they keep that bright green colour. Drain and set aside
4.) Depending on what kind of pasta you bought, cook until al dente. The fresh pasta I used only had to be boiled in salted water (the water should taste like the sea) for about 5 minutes, but cook it until it's al dente. Drain when finished.
5.) Add the zucchini and candied salmon when the sauce is done, stirring to mix it together. You can either put the noodles in a bowl and pour sauce on top, or toss the pasta in with the sauce to mix it together, your choice.
6.) Garnish with a bit of fresh dill and enjoy!
1 - pork loin
1- onion
Seasoning to taste
Olive Oil
Favorite BBQ Sauce
Slice the onion and add to the bottom of a slow cooker. Then, coat the pork loin with olive oil and then salt and pepper. (We used our favorite all purpose seasoning, but the recipe calls for salt and pepper). Add the pork loin on top of the onions and cook on low for 6 hours. Once it is done, shred the pork loin and add just enough BBQ sauce to coat the meat, but not to make it too "wet." Serve on buns as a sandwich, or on chips as pulled pork nachos!
We made this yesterday and I was shocked at how much flavor this had! Definitely adding it to the roster of weeknight meals because it was SO EASY.
1cup: cucumber, red onion, green bell pepper, cherry tomatoes, calamata olives, and crumbled feta. All diced
mixed with 1lb box of mini bow tie pasta and about a cup of a Greek vinaigrette
We had beets in our CSA this week. I made these two recipes (subbing the whole grain pasta for Banza).
https://www.susangreeley.com/2010/10/bffs-me-my-beets/