Mother's Day

So, it seemed like before we could wash the dishes from Easter lunches and dinners, we were already preparing for Mother's Day! A two week turn around on big holidays wasn't enough time it seemed! Anyhow, I hope you all, if you are any form of a mother, had a fabulous day and that you were pampered and made to feel special in some memorable way.

We had people over to our house that late afternoon to enjoy time together as a family. I cooked a very non-traditional Mother's Day dinner. The menu was Taco Soup (a favorite recipe given to me from my best bud Amy Cristina), corn muffins (came from a package, so I will not include that recipe :) and Magic Cookie Bars for dessert. Not a crazy menu by any stretch, but it was filling and enjoyed by all.

Taco Soup
(This recipe calls for ground turkey, but I have been making it without the turkey lately. The vegetarian version is cheaper and make for faster preparation.)

1 1/4     pounds lean ground turkey breast

1          cup chopped onion

1          (4-ounce) can mild diced green chiles

1          (14.5-ounce) can sliced, stewed tomatoes, undrained

1          (14.5-ounce) can no-salt petite diced tomatoes, undrained

1          (8-ounce) can no-salt added tomato sauce

1          (15.5-ounce) can dark red kidney beans, drained and rinsed

1          (15.5-ounce) can pinto beans, drained and rinsed

1 1/2    cups frozen corn

1          (1.25-ounce) package reduced-sodium taco seasoning

1          (1-ounce) package ranch dressing mix

2          cups water

            Light sour cream

            Corn tortilla chips

v  Coat a large saucepot with nonstick cooking spray and cook turkey, onions and chiles over medium heat until turkey is no longer pink.

v  Add remaining ingredients to pot, cover and simmer for 20-30 minutes. For a thinner consistency, add additional water. Serve in bowls with a dollop of sour cream and crushed chips.

Serves: 6-8

Magic Cookie Bars

(This is a familiar recipe to most, but I do make a few variations with peanut butter chips in place of butterscotch. I also use light butter and fat-free sweetened condensed milk. You can crush your own graham crackers to make the crumbs, but buying the prepared crumbs really cuts down on prep for this recipe and makes it a cinch to prepare.)

1 1/2     cups graham cracker crumbs

1/2        cup light butter, melted

1           cup chopped walnuts

3/4        cup semisweet chocolate chips

3/4        cup peanut butter chips

1 1/2     cups flaked coconut

1 1/3     cups fat-free sweetened condensed milk

v  Preheat oven to 350 degrees. Prepare a 9 x 13 inch glass baking dish by spraying with non-stick spray.

v  In small bowl, melt butter and stir in graham cracker crumbs. Press into pan to create crust. Sprinkle walnuts, chocolate and peanut butter chips, and coconut over crust. Pour sweetened condensed milk evenly over top.

v  Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Makes: 18-24 bars

Variation:

I have not tried this, but I thought about it as I made these Sunday. You could use the same graham cracker crust but use white chocolate chips and macadamia nuts and omit the coconut. Then stir some slightly warmed raspberry jam with the sweetened condensed milk for a white chocolate, macadamia nut raspberry bar that would be yummo! If you try it out, let me know. :)

(Sorry for the difference in font for this the directions on this last recipe. I cannot figure out why it has done that!)

Carrots make me gag...

Good friends of ours have two boys. They recently told us a very funny story about their oldest who is 4. Apparently, he has taken to having a flare for the dramatics recently. So, at the table the other night, he did not want to eat his baby carrots, so he decided to make a statement and gag on them. I believe he was just dipping them in ranch dressing, but he wasn't a huge fan apparently. I applaud them in their efforts to help him enjoy veggies though! Keep up the good work guys. :)

It got me thinking about my next post. What is it about vegetables and kids? Is there some inherrent response within them to detest and despise veggies? I know my mom was a bit rough on us growing up. She had me eating kale, with little to no seasoning at the ripe age of 5! Romaine lettuce was one of my biggest enemies at that age, too. One of my better stories that lines up with Will's is when I would take bites of salad and ask to go to the bathroom and then spit it out in the toilet. Well, it didn't take too long for my mom to wisen up to my ways and finally followed me on my journey to the place where the lettuce got its freedom and found me out. I was busted, big time! Oh, beets were another terror on my list of gross foods. I have to say that I am open to trying most anything and enjoy ethnic and a variety of foods, but I can still say that I do not like beets, kale or romaine lettuce. Sorry mom! :)

In honor of all children who so selflessly have tried and continue the fight for vegetables to gain their freedom, I made my Honey Glazed Carrots for dinner last night. It is a pretty basic recipe but with a little flare from just a little curry powder. Do not be afraid to use curry. Also, you don't have to be making an "Indian" dish, per se, to use it either. It is a beautiful flavor that can accent a variety of foods without causing explosions in one's mouth. If you don't like too much heat, only use a sprinkle, but with the amount that I use in this recipe, there is little to no heat added, just a fun hint of flavor that leaves your family wondering what is different about these carrots?

Honey Glazed Carrots

 1        (16-ounce) bag baby carrots

 1/2      cup water

 1         tablespoon light margarine or butter

 1/2      teaspoon seasoned salt

 1/4      teaspoon curry powder

 2         tablespoons brown sugar (light or dark)

 2         tablespoons honey

  

v  In a medium saucepan, bring water and carrots to a boil and then lower to a simmer. 

v  Cook until almost all the water is gone, just enough to cover bottom of pan and carrots are desired texture, 10-15 minutes.

v  Add the remaining ingredients and simmer for 10 minutes. Serve.

Serves: 4

Hint: This recipe is wonderful the next day as the carrots have time to drink up the honey and sugar.

Variation: Cinnamon Sugar Carrots

2          tablespoons brown sugar

3/4       teaspoon cinnamon sugar

            Substitute regular salt for seasoned salt

            Omit curry powder

What are some of your memories of foods that grossed you out as a kid?