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 momofsix
I am a homeschool mom with six children.
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Vegetable Sandwiches
Hummus (original)
white cheese (optional)-swiss, provolone...
vegetables of your choice (green pepper, cucumbers, tomatoes, lettuce, spinach, sprouts, red onion or whatever your choice.....)
slices of real whole wheat bread (Ezekiel is especially healthy)
Spread Hummus on bread. Slice vegetables and place on bread. (My husband was afraid to try this at first. He was hooked after trying it, as well as everyone else. He makes this sandwich every day for work. All the children love these as well, even our friends who protested that their children don't like vegetables-only later were shocked that their children gobbled it all up and wanted seconds.)
Tomato & Parmesan Open Face Sandwiches
sliced tomatoes
bread or french bread sliced
cream cheese mixed with dill (put enough dill to taste)
shredded Parmesan cheese
On a piece of sliced bread, place cream cheese mix, tomato and a nice portion of sprinkled Parmesan cheese. Put this under the broiler for a couple of seconds until it browned.
I did this as an experiment when I was surprised by guests for dinner and held my breath. The husband reluctantly tried it after his wife's pleading. Then he couldn't get enough. He even asked his wife several times to get the recipe, making sure as he left that she did indeed get the recipe. I had to laugh, as I thought how God is so faithful to provide- I prayed as I looked at the pantry as to what to fix due to their unexpected visit.
Favorite Blueberry Muffins (from foodnetwork)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon finely grated lemon zest
2/3 cup sugar, plus 1 tablespoon for the top of the muffins
2 large eggs, at room temperature
1/2 cup whole milk
1 1/2 cups fresh blueberries, rinsed and dried
Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Cucumber Salad
1 tsp sugar
1/2 tsp. salt
1 tbsp. vinegar
3 tbs. salad oil
3 cucumbers
combine and sit over night in a container.
Simmered Chicken or Tak jjim (Korean)--a favorite
2 tbs. soy sauce
1 tbs. sesame oil
1 tbs. sugar
1/8 tsp. black pepper
1/8 tsp. salt
1/8 tsp.crushed red pepper flakes
8 chicken legs or thighs, skinned, boned and cut into 1 1/2 inch pieces
1 garlic clove
1 onion
1 green onion
Combine all ingredients in a large saucepan and mix. Refrigerate for 2-3 hours. Cook over low heat for one hour until tender. You might add green peppers, carrots or whatever veggie. Serve this over white rice.
Sloppy Joes with Lentils
1 lb. ground beef
1/2 c. chopped onion
1 garlic clove, minced
2 c. water
one 8 oz. tomato sauce
1/2 c. dried lentils, rinsed
1/2 c. ketchup
1 tsp. cider vinegar
1/2 tsp. ground mustard
1/4 tsp. pepper
6 to 8 hamburger buns
In a skillet, cook beef and drain. Add onion and garlic over medium heat until meat well cooked. Add water, tomato sauce, lentils, ketchup, vinegar, mustard and pepper. Bring to boil. Reduce heat, cover and simmer for 60-70 minutes until lentils are tender. Serve on buns. Awesome meal!!!!!!!!!!!!!
Spanish Rice
1/2 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove minced
1 Tbs. cooking oil
one 28 oz. can cut tomatoes
1/8 tsp. pepper
dashes hot pepper sauce
1/2 c. shredded cheddar
3/4 c. long grain rice
1 tsp. sugar
1 tsp chili pwdr
In a large skillet cook onion, green pepper, garlic in oil till tender but not brown. Stir in undrained tomatoes, rice, sugar, chili pwdr, pepper, hot sauce and 1 c. water. Bring to boil. Reduce heat. Cover and simmer for 20 min or until rice is tender and most liquid is absorbed. Sprinkle with shredded cheddar cheese.
Rigatoni Sole Mio
1 Tbs. olive oil
1 clove garlic minced
2 tsp. butter
2 tsp. pesto sauce
1/2 c. of black olives (Greek are best), chopped very fine
1/2 c. white wine
1/2 lb rigatoni noodles
2 tbs. grated Parmesan cheese
1 Tbs. chopped parsley
1/4 pkg of the best dried tomatoes
Add olive oil, garlic and saute. Add butter, pesto, olives, tomatoes...Cook one minute. Stir occasionally. Add wine and stir one minute. Heat until mixture reduces slightly. Take off heat and let stand. Return sauce to heat. Add pasta and toss. Sprinkle with cheese and parsley.
Black Beans and Rice
Put on 2 cups of uncooked rice. While it is cooking:
2 cans (15oz) black beans
2 cloves of garlic
3/4 of a large onion
1/2 green pepper
1 tbs. olive oil
2 tsp. oregano
1/4 c. red or white wine
fresh cilantro
salt and pepper to taste
Chop peppers and onions. Mince or press garlic. Add into a hot sauce pan with olive oil. As soon as soft, add drained beans (at least 1/2 of liquid), wine and seasoning. Add cilantro. Let it simmer for 30 min. Serve it on top of cooked rice. This is sooooo goood!!!!
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...Tedd Tripp speaks on parenting...
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