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May 2018 Moms
FrancisD.
member
Craving-Satisfying Recipes Thread
FrancisD.
member
On the "What my pregnant self is eating" thread, we were talking about getting a recipe thread started, so here it is! Let's keep this going for our whole pregnancy, so the rule is: Every post must contain a recipe! Here's mine, a recipe that I reverse-engineered from a dish I tasted at a family gathering when I was a kid:
Great-Aunt Wilda's Smothered Chimichangas
Chimichangas:
8 large flour tortillas
16 toothpicks
One can white beans
One very large onion
Four large fresh green chiles
Garlic powder to taste
Salt to taste
Cumin to taste
One tablespoon vegetable oil or lard
Three large chicken breasts
Two cups shredded pepper jack cheese
Dice four chiles and the onion. Slice chicken into small strips. Add everything but tortillas, toothpicks, and cheese to a large pan and cook on medium heat until bean juice is evaporated and onions are glassy. Cool until touchable, then divide into 8 portions. Place one portion in the middle of a tortilla in a rectangular shape. Spread a quarter cup of cheese on top of the portion. Fold the tortilla inward at the long ends on both sides of the portion, then fold one remaining wing in, then the other. Use one toothpick at each end to hold the tortilla in place. Deep fry in 350F oil until golden and crispy. Once it is cool enough to handle, remove the toothpicks.
Smothering Sauce:
Two large fresh green chiles
16 ounces of sour cream
Two cups of chicken broth
Garlic powder to taste
Onion powder to taste
Salt to taste
Two tablespoons vegetable oil or lard
Two or more tablespoons of flour
Dice the green chiles finely. Warm the oil or lard in a pan, and mix in the flour until it forms a paste. Add more flour if it isn't very thick. Add a tablespoon or two of broth and mix until smooth, then do the same over and over until you have a thick sauce. Add the rest of the ingredients, stir until chiles are softened, and then serve immediately by pouring sauce over the chimichangas.
Great-Aunt Wilda's Smothered Chimichangas
Chimichangas:
8 large flour tortillas
16 toothpicks
One can white beans
One very large onion
Four large fresh green chiles
Garlic powder to taste
Salt to taste
Cumin to taste
One tablespoon vegetable oil or lard
Three large chicken breasts
Two cups shredded pepper jack cheese
Dice four chiles and the onion. Slice chicken into small strips. Add everything but tortillas, toothpicks, and cheese to a large pan and cook on medium heat until bean juice is evaporated and onions are glassy. Cool until touchable, then divide into 8 portions. Place one portion in the middle of a tortilla in a rectangular shape. Spread a quarter cup of cheese on top of the portion. Fold the tortilla inward at the long ends on both sides of the portion, then fold one remaining wing in, then the other. Use one toothpick at each end to hold the tortilla in place. Deep fry in 350F oil until golden and crispy. Once it is cool enough to handle, remove the toothpicks.
Smothering Sauce:
Two large fresh green chiles
16 ounces of sour cream
Two cups of chicken broth
Garlic powder to taste
Onion powder to taste
Salt to taste
Two tablespoons vegetable oil or lard
Two or more tablespoons of flour
Dice the green chiles finely. Warm the oil or lard in a pan, and mix in the flour until it forms a paste. Add more flour if it isn't very thick. Add a tablespoon or two of broth and mix until smooth, then do the same over and over until you have a thick sauce. Add the rest of the ingredients, stir until chiles are softened, and then serve immediately by pouring sauce over the chimichangas.
Re: Craving-Satisfying Recipes Thread
Carnita style
1: 2-5lb pork loin (sear on all four sides in a pan on medium high heat first)
Spices: 1 Tablespoon Cumin, 1 Tablespoon Garlic Powder, 1 Tablespoon Onion powder, 1 teaspoon turmeric (optional), 1/2 Tablespoon Salt, 1 teaspoon Coriander, 1 teaspoon black pepper, 1 teaspoon cayenne pepper
1/2 Cup Lime Juice, 1/2 Cup Lemon Juice (you can use combination of any citrus juices)
After searing the pork loin, coat with the spices. Pour the juice in the crockpot, then put the pick loin in. High for 3 1/2 hours, Low for 5 hours.
Traditional (This I'll add baby potatoes, onions, and carrots to, but I usually roast them on the side anyway)
1: 2-5lb pork loin (it tastes better, but this is optional for this one: sear on all four sides in a pan on medium high heat first)
1/2 C Coconut Amenos (or soy sauce) 1 T Honey, 3 T Dijon Mustard, 2 Garlic Cloves minced (or 2 t Garlic Powder), 1/2 t Ginger, 1 t Tumeric (optional)
Whisk all sauce ingredients together, if adding vegetables put them in first, put pork loin in crock pot, pour sauce over it. Cook on high for 3 1/2 hours or low for 5 hours.
4 Bone in, skinless chicken thighs
1/2 Medium onion, wedged
Carrots, peeled, and cut in half (I do two per person)
25 oz Sauerkraut (Bubbie's brand is the best)
Vegetables on the bottom, chicken thighs next, sauerkraut all over the top. Cook on high for 2 hours, or low for 6. Carefully remove chicken, and debone. Return to crockpot and serve with a ladle.
1lb Ground Beef
1lb Grounf Pork
1/2 Onion, Chopped
1 Small can chopped green chilies
2 Eggs
I use this taco seasoning recipe, but you can use a packet I guess... https://allrecipes.com/recipe/222105/healthier-taco-seasoning-i/
1 t Tumeric (optional)
1/2 C Plain Breadcrumbs, or Corn Meal (this is optional, I never use it)
1/2 C Salsa, or one can Mexican Style Rotel, drained.
1/4 C Cheddar or Mexican blend Cheese (optional)
Preheat Oven to 350.
Combine Meat, Green Chilies, Onion, Eggs, Seasonings, Breadcrumbs (optional) in a bowl until thoroughly mixed.
Place in 9" loaf pan, and pour salsa over top. Cover with foil.
Bake 1 hour, uncover, add cheese, and continue baking for fifteen minutes. (If not adding cheese, just bake for 1 hour and 15 minutes.
THIS IS IMPORTANT! Let stand for fifteen minutes before cutting. Drain the grease from the pan before cutting.
Spanish Rice
1 C Rice
1 3/4 C Coconut Milk (or any other milk
1/4 C Lime Juice
1/2 Onion, Diced
1 T Butter
1 Sazon Goya Tropical Seasonings packet (I haven't found a copycat recipe for this blend yet)
1 can Roasted Tomato Rotel, Drained
Melt Butter in pan, add onions and sauté until fragrant. (Omg that sounds so bougie) Add rice to pan and keep stirring until slightly golden. Pour in tomatoes and stir until they start to break down.
Pour in lime juice, then coconut milk (Pro Tip: Do not combine before adding to the pan, or the milk will start to separate) Bring to a boil. Stir in Seasonings. Turn down heat and follow rice package directions for cook time. Stir thoroughly before serving.
Stuffed Peppers
Leftover Meatloaf.
Leftover Spanish Rice.
Cheese.
2-4 Peppers, tops cut off, and deseeded.
Preheat oven to 350
Assemble peppers with rice in the bottom, meatloaf in the middle, and cheese on top. Cover with foil.
Bake for 1 hour.
(ETA I also throw salsa on top before the cheese)
https://www.onceuponachef.com/recipes/orecchiette-sausage-broccoli.html
These potato bites form an amazing crust where they meet the pan that I've been craving for days, so I thought I'd share the recipe with you ladies.
Shima's Twice-Baked Potato Bites
Bake four potatoes at 450 degrees for half an hour or until you can easily insert a fork. Do not oil or butter the skins, but make sure to cut out all the eyes and scrub off all the dirt. This works with sweet potatoes and yams, too!
Freeze a mini-cupcake pan, then use room-temperature butter to grease each cup thickly. You may need to refreeze the pan several times to create the desired patina of butter in each cup. When you finish, put the pan back in the freezer.
Let the potatoes cool until room temperature, then put them in a bowl and mash them, skins and all, with one egg, a tablespoon garlic powder, a tablespoon onion powder, one teaspoon salt and one teaspoon pepper. Do not add any fats! When mostly smooth except for skins, chill, then take the mini-cupcake pan out of the freezer and quickly fill the cups with the mixture. Bake for half an hour at 425, then put under the broiler with the oven door cracked until the top is golden. Add grated cheese and/or bacon crumbles, melt, and serve. The potato bites should pop right out of the pan with a lovely brown crust that you'll never forget.
Edit it because I totally broke the freaking rules:
Big Mac Attack
1lb lean ground beef
1 small chopped onion
1 c chopped dill pickles
8 slices kraft singles 2%
1 package reduced fat crescent rolls
sesame seeds for garnish
Brown beef and drain. Add onions and pickles and cook 2-3 min until soft. Pour into 9x13 pan. Add cheese slices on top and unroll crescent roll dough on top of cheese (don't separate.) sprinkle with sesame seeds and bake at 375 for 25 min. Serve on shredded lettuce with thousand island dressing.
--I don't even ever order Big Macs, but I got hooked on that one before my wedding while trying to "lose my winter coat" last year. Its actually a Weight Watchers recipe.
Ginger Chicken soup
Chicken breasts
Ginger (a large amount, fresh and chopped is best)
Garlic
Onion
Bone Broth
Lemon Juice
Salt/Pepper
Turmeric
Basil
Crushed Fennel Seeds
(Teeny Tiny amounts of Cinnamon, Cloves, and Nutmeg)
Carrots
Celery
Canned Roasted Tomatoes
I also add roasted zucchini chunks after it's done cooking. If you add them up front they get soggy.
ETA: well there's an interesting QBF???
Married June 2012
BFP June 2013- blighted ovum, D&C Aug 2013
BFP Oct 2013- twins! A&H born May 2014
BFP Aug 2017- EDD 5/8/17
https://www.buzzfeed.com/delaneyratzky/spaghetti-squash-4-ways-easy-dinner-for-2
When my family was vegan, we made caprese skewers all the time and substituted the mozzarella with avocado, and it was really good too. I would bake avocados, but it might work, and make the dish slightly creamier when it comes out. /shrugs
DS born 3/11
Angel Baby 3 6/28/11 9/5/17 BFP!!
divorced October 2014 9/6/17 hCG 88 progesterone 9.1 (prometrium started)
Married DH 10/15 DH's DS born 6/09 9/8/17 hCG 242!!!
Not preventing since 11/15 EDD 5/8/18 Adjusted 5/15/18
TTC since 1/1/16 9/27/17 we have a heart beat!
DS born 3/11
Angel Baby 3 6/28/11 9/5/17 BFP!!
divorced October 2014 9/6/17 hCG 88 progesterone 9.1 (prometrium started)
Married DH 10/15 DH's DS born 6/09 9/8/17 hCG 242!!!
Not preventing since 11/15 EDD 5/8/18 Adjusted 5/15/18
TTC since 1/1/16 9/27/17 we have a heart beat!
One of my fav fall recipes. I make a quick naan to serve with.
https://cookieandkate.com/2014/roasted-brussels-sprouts-and-crispy-baked-tofu-with-honey-sesame-glaze/
Also delish
https://damndelicious.net/2013/07/07/korean-beef-bowl/
Add brocolli and serve with edamame
Am trying to find my grandmother's pumpkin bar with cream cheese frosting recipe. Will share when I find... I just made them. So amazing!!
(vegan) qouina with sautéed kale (just sautéed in olive oil and pepper), and tofurkey cut up and sautéed (in olive oil) til crispy. Mix together with qouina.
(Vegetarian, could be made vegan or you could add meat) Cheesey veggie qouina bites (also a great way to sneak veggies kids don't like into their meal)
one cup cooked qouina, one cup cooked veggies, 1 egg and one cup shredded cheese. Mix together, bake in cupcake pans at 350 for 15-20mins.
Any veggies will do. Broccoli, spinach, peppers, carrots all work well. I add fresh garlic, onion, cracked pepper and cracked red pepper for more flavor.
These also freeze well, so I usually double it and freeze some for later.
cut acorn sqaush in half and scoop out middle, roast at 400 about 40 minutes (or microwave if short on time. 10-15 minutes depending on your microwave)
Cook quinoa on the stove top using vegetable broth instead of water, then once it's ready add some spinach. I use frozen chopped spinach so it's super easy. Add raisins as well. Fill each squash bowl with the quinoa mix. It's so good!!
Approximately 1lb kielbasa
1 medium head of cabbage (red was on sale)
Ghee
Salt
1: Quarter the cabbage. Remove the core. Thinly slice the quarters, discarding any huge chunks.
2: Heat ghee over medium heat in a large pot. I use about 4 tablespoons, or two wooden spoonfuls.
3: Arrange kielbasa in a single layer on the bottom of the pot, and fry until golden brown on one side.
4: Add cabbage in four groups, salting each layer of cabbage as you go, and stir occasionally until softened.
(This picture isn't fully cooked through)
Eggnog (non alcoholic)
Makes 8 Servings
4 Eggs, separated
1/2C Sugar
3 1/2C Whole Milk
1 C Heavy Whipping Cream
1t Cinnamon
2t Vanilla Extract
Nutmeg
1: Beat Egg yolks and half of sugar, set aside
2: Beat Egg Whites until stiff peaks form, slowly add sugar. Be sure not to break the texture by adding the sugar too quickly.
3: Pour yolks into Egg Whites slowly.
4: Stir in milk and half of cream slowly to keep a thick texture.
5: Whip other half of cream with half of Vanilla, fold into eggs carefully.
6: Stir in remaining Vanilla and Cinnamon
7: Serve at room temperature by ladling into cups, and sprinkling Nutmeg over each serving.
This can be made ahead if you keep the whipped cream and eggs separate until you are ready to serve. Just fold in when you are ready to serve. (This recipe also makes the best French Toast, and Cheesecake)
Eggnog, Naughty
Makes 8 Servings
4 Eggs, separated
1/2C Sugar
1 1/2 C Whole Milk
1 1/2 C Whiskey or Bourbon
1/2 C White Rum
1 C Heavy Whipping Cream
1t Cinnamon
2t Vanilla Extract
Nutmeg
1: Beat Egg yolks and half of sugar, set aside
2: Beat Egg Whites until stiff peaks form, slowly add sugar. Be sure not to break the texture by adding the sugar too quickly.
3: Pour yolks into Egg Whites slowly.
4: Stir in milk, Whiskey, Rum, and half of Cream, INDIVIDUALLY and slowly to keep a thick texture.
5: Whip other half of cream with half of Vanilla, fold into eggs carefully.
6: Stir in remaining Vanilla and Cinnamon
7: Serve at room temperature by ladling into cups, and sprinkling Nutmeg over each serving.
This can be made ahead if you keep the whipped cream and eggs separate until you are ready to serve. Just fold in when you are ready to serve.
Eggnog Cheesecake
Crust:
1C Graham Cracker Crumbs
2T Sugar
3T Melted Butter
1: Preheat oven to 325'
2: In a medium bowl combine all ingredients and press into the bottom of a 9" springform pan.
3: Bake 10 minutes, place on wire rack to cool
Filling:
3 8oz Packages of Cream Cheese, Softened
1C Sugar
3T Flour
3/4C Eggnog nonalcoholic (it's better homemade, trust me)
2 Eggs
2T Rum
1 Pinch Nutmeg
1: Preheat Oven to 425'
2: In a food processor, combine Cream Cheese, Sugar, Flour, and Eggnog, until thoroughly combined
3: Blend in Eggs, Rum, and Nutmeg.
4: Pour the filling into cooled crust
5: Bake in preheated oven for 10 Minutes
6: Reduce heat to 250' and Bake for 45 Minutes or until center of cake is firm to the touch
7: Remove from oven, and immediately run butter knife around rim.
8: Let cool completely before removing rim.
I made:
- 1cup dry lentils, well rinsed
- 2 1⁄2cups water
- 1⁄2teaspoon salt
- 1tablespoon olive oil
- 1⁄2medium onion, diced
- 1carrot, diced
- 1teaspoon pepper
- 1tablespoon soy sauce
- 3⁄4cup rolled oats, finely ground
- 3⁄4cup breadcrumbs
Be sure to mash it up good so it sticks together....Make it gluten free with GF panko breadcrumbs. I eat them plain and boy are they filling. They pack a protein punch!(We eat this over rice or as a taco with kimchi pretty often. Just rinse the kimchi if you’re giving to an LO because too much spicy is not fun for them)
1 Butternut Squash
1 Onion
5 Carrots
3 Apples (sweet rather than tart)
2 cans COconut MIlk
4 Cups Veggie Broth (we make our own but store bought works too)
1 Bay Leaf
2 tablespoons cooking oil
1 Tablespoon Smoked Paprika
Through all in the Instant POt and saute for a bit.
Pressure cook for 9 min
Add salt and pepper to taste.
I LOVE my instant pot.