I’m not a great cook by any means. But, sometimes, I throw together a meal that turns out really good. I share it here because maybe someone else will like it and so I don’t forget how I made it.
The other day I put together this Spaghetti recipe which was a hit with the whole family and it was super simple.
Pkg spaghetti noodles (about 3/4 of the package)
1 lb ground beef
1 can cream of mushroom soup
1 jar tomato based pasta sauce (I used Classico Roasted Portobello Mushroom)
1 cup + 1/2 cup Chedder cheese
Parmesan cheese according to taste
Cook the pasta noodles according to package directions. While it’s cooking brown the ground beef and drain. Add the mushroom soup and 1 cup of cheddar cheese and some Parmesan cheese (however much you’d like, I just sprinkle a bunch from the jar) and heat, mixing well, until melted.
Drain the pasta and put it back in the pot. Add the ground beef mixture to the pasta and the jar of pasta sauce. Mix well. Top with 1/2 cup or more of cheddar cheese and sprinkle of parmesan. Cover and let the cheese melt then serve. Yum!
I wanted to start recording the weather with Pumpkin 1. She was very interested in her Papa’s rain gauge. We’re going to make our own and I have a simple outdoor thermometer on the way. I created this page for her to record the information. I couldn’t find one that was simple enough for a child who isn’t quite writing yet so mine she circles the information. The the back “The sky today is:” one could answer how they want. Since we’re learning clouds I’m going to have her write the type of clouds. You could also just put “cloudy, clear, dark, blue grey” or something along those lines. Below that is for drawing the clouds.
Several years ago before I had kids, I won a jar of home made salsa at work. It was delicious and I admit I ate the whole thing in one sitting. The salsa was on the sweet side, perfect for dipping and scooping with nacho chips. Ever since I’ve always wished I could find something similar but I haven’t been able to. Finally, I thought I’d try to make my own. I don’t can but I could make some to keep in the fridge, right? It was even easier than I thought it’d be! I checked out a couple recipes, combined and tweeked, and this is the result.
2 28 oz cans whole tomatoes
1 white onion chopped
1/2 jalapeño pepper chopped and de-seeded
1/2 cup white vinegar
4 tbsp brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried basil
1 tsp salt (or to taste)
Strain whole tomatoes and discard juice. Place tomatoes in a pot and crush with your hands. Add in the rest of the ingredients. Bring to a boil and then turn down and simmer uncovered until the salsa is the desired thickness, about 1 1/2 to 2 1/2 hours.
Refrigerate and serve cold.
Enjoy with nacho chips or pita slices or tortillas.
I share recipes I’ve come up with or adapted on here so I can remember them. I really like making my own pasta sauces. It’s pretty easy and I can sneak some vegetables in there. This cauliflower pasta sauce is so so yummy. It can also be dairy free and it’s gluten free.
1 head cauliflower
1 can chicken broth
5 garlic cloves
1/2 milk or coconut milk
Juice of 1 lemon
2 tbsp Oil or butter
1 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
1/4 tsp nutmeg
Pour the chicken broth into a pot with a lid. Cut up the cauliflower and add to the pot. Cover and bring to a boil and simmer until the cauliflower is very soft, about 10 mins.
Meanwhile peel and chop the garlic. Add the oil or butter to a pan and sauté the garlic until soft.
Put the cauliflower, 1 cup of the broth, the garlic and the rest of the ingredients in a blender and purée until smooth.
Use as a sauce on pasta. Or for a gluten free meal top it on spaghetti squash noddles. You can also freeze it to use later. My kid love this pasta and don’t even know they’re eating vegetables.
The kids are finally old enough to really enjoy and make holidays fun. Hamentashen Cookies are a staple of Purim celebrations. Here’s my recipe for them.
1 1/2 butter
2 cups white sugar
1 tsp vanilla
5 cups all-pupose flour
2 tsp baking powder
1 tsp salt
1 tsp mace or 1 tsp cinnamon 1/2 tsp allspice
1 can pie filling
Cream together butter and sugar until smooth. Beat in eggs and vanilla. Mix in flour, baking powder, salt and mace. Cover and chill dough for 1 hour or overnight.
Preheat oven to 350. Roll our dough on a floured surface. Cut out circle shapes. Put a dollop of pie filling in the centre of each circle and fold the edges in, overlapping them and pinching to seal. Place on ungreased cookie sheets.
Bake for 10-12 mins. Enjoy. Makes about 45 cookies
I’m not sure where I first came across this recipe. It’s a great healthy snack or dessert and also a perfect baby food. Plus it’s super easy and quick. My kids have been eating this since they were little. Avocados are full of healthy fat. You could make it with milk alternatives like almond or coconut milk too.
1/2 cup milk
Cut avocado in half and scoop out the flesh into a blender, removing the pit. Peel and add banana. Add 1/2 cup of milk. Blend until smooth and serve.
We usually double the recipe since my kids gobble it up.
I thought I’d start sharing some recipes now and than. Ones that my picky eaters will actually eat, that don’t take a lot of work to prepare and that are healthy.
So my first recipe is Red Lentil Soup. Lentils are so nutritious. They’re full of protein and iron and are inexpensive. They fill you up and are a daily staple in many countries. Red Lentils are great because they cook up quickly. They’re also called Red Split Lentils and they’re actually an orange colour. The apple gives this soup a wonderful tartness opening the flavour up. This soup is wonderful after a long day.
1 small white onion
1 cup dry red lentils
4 cups chicken broth (1 tetra pack is usually 4 cups)
1 cup water
Pour some olive oil in a stock pot and heat. Chop the onion and add to the oil and cook over medium heat until the onion is translucent.
Meanwhile peel and chop the apple. When the onion is cooked add the lentils and fry in the oil for a couple minutes. Add the soup broth, water chopped apple and bay leaf. Bring to a boil and then reduce to simmer. Cover and cook for 20-30 mins until the lentils are soft and mushy.
Allow to cool and blend in a blender until smooth. Return to pot and add a sprinkle of sea salt and dash of parsley.
You can add some grated carrot while cooking the onions if desired. Children are more likely to eat a puréed soup because it doesn’t have textures.