Category Archives: Kid Friendly
Garlic Fried Brown Rice
- 1 cup brown rice, rinsed
- 1 tablespoon extra light olive oil
- 1 tablespoon butter
- 3 cups water
- 1 teaspoon salt
Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.
- ¼ cup rice vinegar
- 1 tablespoon fresh garlic, grated
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
Mix the ingredients in a bowl and keep aside.
- 2 tablespoons peanut oil
- 2 tablespoons fresh garlic, grated
- 3 to 4 green onions, chopped
- ½ cup cilantro, chopped
Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.
Beef Stroganoff
- 2 tablespoons extra virgin olive oil
- 1 pound cremini mushrooms, sliced
- 3 garlic cloves, minced
- Salt
- 1 pound tri-tip roast, sliced against the grain into small pieces
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons extra virgin olive oil
- ¼ cup light red wine like a pinot noir or white wine
- 1 medium white onion, sliced thin
- 1 tablespoon all purpose flour
- 1 teaspoon tomato paste
- 1 cup beef or chicken broth
- ¼ cup crème fraiche
- Salt
- 1 teaspoon dried dill or 1 tablespoon fresh dill
- ¼ cup parsley, chopped
In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.
Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.
Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.
Serve on top of a garlic toast.
Chicken Parm with Broccoli Rabe Pesto
- 6-8 chicken tenders
Marinade
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup homemade tomato sauce
- 1 cup shredded low moisture part skim mozzarella cheese
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.
Pesto
- 2 cups broccoli rabe leaves only, roughly chopped
- 3 cups baby spinach, roughly chopped
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.
1 pound pappardelle, cooked al dente with some pasta water saved.
Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.
Penne with Basil Pesto and Cremini Mushrooms
- 2 (10 ounces) packs cremini mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- Salt
Heat the olive oil in a large frying pan and add the mushrooms. Saute on high heat for 4 to 5 minutes, till the mushrooms are golden brown. Add salt and turn the heat off.
- ¼ cup fresh or store bought basil pesto
- ½ pound cooked penne with ½ cup spare pasta water
Add the pesto, penne and the pasta water to the mushrooms. Stir well without turning the heat on. Check for seasonings and serve.
Cilantro and Chives Fish and Chips
Great time to make this English classic. I like to kick mine up a notch or two.. this time I added cilantro and chives. Everyone loves fish and chips in my family.. I usually make it when we are all home for dinner at the same time- like a Sunday! I made the fish and chips as well as delicious tatar sauce and the mushy peas.
- 1 pound firm fleshed white fish like cod, cut into 3 to 4 fillets
- 2 garlic cloves, grated
- Salt
Marinate the fish fillets in the garlic and salt. Keep aside for an hour.
- 1 cup plus ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup cold club soda plus more
- ½ cup cilantro, chopped
- ¼ cup chives, chopped
- 2 eggs, beaten
- Salt
- ½ cup extra light olive oil
Create a breading station. Add ½ cup flour to a small platter, add some salt, mix and keep aside. Add the beaten eggs and some salt to another platter and mix and keep aside. Transfer the 1 cup flour, baking powder, 1 teaspoon salt, cayenne pepper, cilantro and chives to a medium bowl. Mix well and slowly add the club soda while whisking the batter until completely smooth. Keep aside in the refrigerator until ready to fry.
Add the oil to a wide frying pan and heat on medium heat. In the meantime, take each fish fillet, dredge it in flour, dip it in the egg mixture and then dip it generously in the batter and make sure all parts are coated well. Immerse into the hot oil and repeat with the rest of the fillets. Cook on medium heat, about 3 to 4 minutes on each side or till fish is cooked through but not over done. Place on a paper towel lined platter to drain excess oil. Serve with fries and tartar sauce.
Fries
- 4 to 5 yellow skinned potatoes, peeled and cut into wedges
- 3 tablespoons olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Transfer the potatoes to a saucepan and fill with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and let them dry in the same pan for about 10 minutes. Transfer the potatoes to a lined cookie sheet. Sprinkle the salt and drizzle the olive oil. Mix well and bake in a hot oven for about 20 to 30 minutes or till golden brown. Serve warm with fish.
Tartar Sauce
- 2 tablespoons mayonnaise
- ¼ cup plain yogurt
- Juice of half a lemon
- Zest of a lemon
- 2 teaspoons capers, crushed
- 1 teaspoon salt
- 2 tablespoons fresh chives, chopped
- 2 tablespoons cilantro, chopped
Mix all the ingredients in a small bowl, mix well and serve with fish.
Quick Chicken Curry with Curry Leaves
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
Marinade
- Juice of a large lime
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.
- 2 tablespoons coconut oil
- 2 teaspoons fennel seeds, crushed
- 10 to 12 curry leaves
- 2 medium yellow onions, sliced
- 1 serrano pepper, slice in half
- 3 to 4 garlic cloves, grated
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt
- ½ cup cilantro, chopped
Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.
Chicken Fajitas with Cilantro Avocado Sauce
I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…
- 2 cups cilantro
- 3 green onions
- ½ cup chicken broth
- Juice of 2 large limes
- 1 to 2 teaspoons honey
- 2 teaspoons salt
Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.
- 1 pound chicken breast, sliced into strips
- 1 large yellow onion, sliced
- 1 green pepper, sliced
- 1 orange pepper, sliced
Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.
- 1 medium avocado
- ¼ cup full fat yogurt
- Salt
Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.
- 3 to 6 tablespoons oil
- 4 to 6 corn tortillas
Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.
Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.