Sunday, September 30, 2012

Peanut Butter Noodles #SundaySupper

Slurping her noodles.

With only two weeks left until my wedding, life is pretty busy around here. But we still took time to sign the girls up for the Hy-Vee Mile at a Time Marathon Club. They have 29 weeks to run 25 miles and their final run happens during my running of the Kansas Half Marathon. I am also running a half marathon in November and every time I leave for a training run the girls beg to run with me. The Mile at a Time Marathon Club is how they can run too.

When we signed up we also chatted with the dietitian about nutrition and proper fuel for a race. She recommends whole grains, lots of fruits and vegetables, and lean meats. This simple meal we planned for #SundaySupper meets all of those recommendations.

Sometimes whole grain pasta is a harder sell for picky eaters because of the texture. Cooking it well and pairing it with a full-flavored sauce makes it quite yummy. It also helps that the peanut butter covers the color of the noodle so no one knows what kind we are serving.

Peanut Butter Noodles
  • 2 oz whole wheat spaghetti
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp peanut butter
  • 1 tbsp low-sodium soy sauce
Cook noodles according to directions. Drain and add pasta plus remaining ingredients to a medium bowl and toss together. Eat immediately. They taste amazing with chicken thighs sprinkled with ginger, powdered garlic, and salt and pepper. Add a bag of broccoli, carrot, and cauliflower mix with the same seasoning and your meal is complete.


Our five ingredients.

My ready helper, Mo.

Yummy noddles.
If you are interested in more recipes with 5 ingredients or less check out what the #SundaySupper team have put together for you this week. It is truly an amazing list. I dare you to try them all. With only 5 ingredients each you really could.
Breakfast, Starters, Butters and Jams:
Main Dishes:
Desserts:
Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!


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Sunday, September 23, 2012

Apple Celery Salad #SundaySupper

Apple celery salad.

It is #SundaySupper time again and this week we are celebrating apples! The girls love apples and we eat them a lot. Mostly they like their apples plain but we have them in a nice salad at times.
  • 1 large apple or two small, any variety
  • 1-2 ribs celery
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
Chop the apple and celery and place in a medium bowl. Add remaining ingredients and toss. Chill for 30 minutes, covered. 

Mise en place.

This is such a simple dish to make and we always keep the ingredients on hand. The girls are learning to chop with me so I had Audrey take pictures. Pardon the odd angles and my comfy PJs.

This week the girls are starting marathon club. We will go out once or twice a week and run 1/2 to 1 mile at a time until we have made it the distance of a marathon. They have been begging me to go running because I have been training to run a half marathon in November. I had just run 9 miles before we made this salad and had to get out of my smelly running clothes. That is why I am wearing PJs.

Helping mamma chop.

Posing for sister.

Maurene wanted to take a picture.

And if you love apples as much as the girls be sure to check out what the rest of the #SundaySupper team is making this week.

Soups, Salads, Starters and Breads
Main Meals
Sides
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!




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Sunday, September 16, 2012

Strawberry Empanadas #SundaySupper

Simple empanadas.
It is one month until our wedding. My parents decided to come visit so my dad could take engagement-type photos and my step-mom could make the girl's dresses. I spent the week cleaning, working, and caring for the girls while also  making sure I had all needed items for the dresses. The girl's daddy worked overnights the entire week and the girls had a sleepover at school Friday night. As you are reading this I am running a 10k on The Plaza in Kansas City. It was not an easy week.

I planned this #SundaySupper to be a fun and easy way to end the week. We are celebrating Mexican Independence this week and empanadas sounded fun. Unfortunately, we got too busy to make the traditional version so I decided to cheat and use a ready-made pie crust so we could still enjoy the treat. It did not hurt that our Pampered Chef order with our new Cut-N-Seal arrived this week. 

Mo helped me roll out the dough and the girls filled the tarts. We pressed and baked them while enjoying a simple meal with grandparents. After dinner my dad took the beautiful finished photo and we enjoyed our dessert.

Even if you have a busy week it is no reason to skip out on a great way to get together with the family. Find a simple meal you can cook together and enjoy the company. Sundays are a great time to relax and catch up on the previous week before the next one is on you.

Rolling the dough.

Don't walk away, she will continue.

Filling the empanadas.

Wetting the edges.

Ready to bake.

Easy Empanadas
  • Ready-made pie crust
  • Fruit spread
Roll out dough and cut circles with a biscuit cutter or a drinking glass. Place 1-2 tsp filling on half the circles. Wet the edges of dough and place the other pieces on top. Crimp edges with fork or Cut-N-Seal. Bake at 350 degrees for 15-20 minutes or until the dough is cooked.

This one was all about Mo. Audrey helped a bit but Maurene started working on this before I got into the kitchen. Be careful about leaving a 3 year-old with a rolled out crust and a cutting tool. Mo had several circles cut out of the middle before I could guide her. It worked out as we were able to re-roll the crust and make as many as we needed.

My father took the amazing finished picture of the empanadas and he also took these of the family this weekend:

My favorite.

The girls look so good here.

I am so grateful to have such an amazing photographer in the family. And my step-mom almost completely finished both girls dresses and fitted me for mine. It is getting really close! I love having a great family to celebrate with and enjoy our #SundaySupper fun. If you would like ideas for what to make to celebrate Mexican Independence check out what the gang is cooking this week.

Join us around the family table this week for our#SundaySupper Mexican Fiesta - this is a party that you won't want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our#SundaySupper live chat at 7pm (Eastern).

    Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
    Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the#SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!



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    Wednesday, September 12, 2012

    What's For Lunch Wednesday, Picnic with Dad

    Assorted fruit, carrots, meat, cheese, and crackers.

    As a family we have been really busy lately. The girl's daddy and I are rebranding our business and upgrading infrastructure. That has meant a lot of late nights/early mornings, and even overnight shifts for day. The girls and I have not seen him much lately. So when we heard he was in the neighborhood during a recent picnic we begged him to have lunch with us. It was a beautiful moment.

    The girls decided to pack very different lunches considering I set the same plate of food in front of each.

    Mo helped make flavored yogurt.

    Crafting their lunches.

    Another friend for lunch, Muno?

    Eating with daddy.

    The girls had plain yogurt with a little apricot fruit spread, assorted fruits, meat, cheese, and crackers. It was a little of everything in the fridge. The cantaloupe needed a little help so I cut it into stars. The girls have taken to calling them Stars apon Thars. At least you know I read to them, right?

    It all tasted better with dad. They enjoyed this meal at one of their favorite parks. 
     
    Check out what the other kids had for lunch at What's For Lunch Wednesday.

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    Tuesday, September 11, 2012

    Buy More Eggs

    We have been working hard to come up with fast and fun weeknight dinners and I have to admit more than one of them has involved eggs. Our favorite is scrambled eggs, but colored! I keep pureed spinach, carrot, and beets in the freezer in 1 tbsp chunks and we pull one out anytime we want to color a dish. Scrambled eggs are so easy and fast we have had them several times over the last month. 

    Never is there an easy dish that Audrey does not beg to cook. This one was no different. And if Audrey gets to do it, Mo wants in as well.

    This meal each girl picked a different color egg so I let them cook their own dinners. Audrey picked green and Mo picked pink. I cracked the eggs (2) into a bowl, added a little milk and a tbsp of the proper color puree. Then I poured the mix into a greased skillet and let the girls cook.

    Very serious.

    Had to have her blankie.

    Delish!
    The girls could easily have helped with even more of this meal so it is a great way to involve the kids in cooking. They can gather some of the ingredients, crack the eggs, and stir. I still have to pour the milk most times because we buy one in a glass bottle.

    A fun meal in less than 10 minutes. We like to add fruit or carrot sticks to round out the meal.

    What are your favorite egg dishes?

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    Monday, September 10, 2012

    Muffin Tin Monday, Kids Pizzas

    The pizza base is on the side.

    Audrey and Mo are helping me write this post, Audrey wants to type...

    audrey

    Now Mo (she won't let me type Maurene)

    mo (she had a little trouble and Audrey had to help her)

    We had a fabulous meal of lunchable-style pizzas. The girls spread sauce on bread rounds and then topped them with meat, cheese, and pineapple. Our favorite pizzas are Hawaiian so that is why we added pineapple.

    Audrey loved them so much she had two.

    Adding sauce to the bread rounds.

    Filling tins.

    Check out what the other kids are having at Muffin Tin Monday.

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    Sunday, September 9, 2012

    Pink Zucchini Muffins #SundaySupper

    It looks as good as it tastes.

    It is officially football season here in Lawrence. Saturday was the KU Band Day Parade which the girls always enjoy. That is about the extent of our football exposure, other than #SundaySupper Tailgating. We thought since we were not big into real tailgating we would bring a fun yet different dessert for #SundaySupper.

    Saturday we went to the Farmers Market after the parade and picked up some yellow zucchini for our favorite Zucchini Muffins. I usually tell the girls we are making cupcakes because they have the same shape. Our muffin recipe is low sugar and fat so it is much healthier than a regular cupcake.

    Zucchini Muffins (Pink, this time)
    • 2 cups flour (All-purpose, Whole Wheat or combo)
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1 egg
    • 1 cup liquid (milk for this recipe, juice can add sweetness)
    • 1/4 butter, melted (or vegetable oil)
    • 1/2 cup sugar
    • 1 tbsp apple cider vinegar
    • 1 cup shredded zucchini
    In a large bowl stir flour, baking powder, and salt. Mix egg, liquid, butter, sugar, and vinegar in a medium bowl. Add liquid mixture to flour mixture and fold together. If you want to color your batter add puree now. We like to make the batter pink with 2 to 3 tbsp of beet puree. Add zucchini and stir until just combined. 

    Scoop batter into 12 greased or lined muffin tins and bake at 350 degrees for 20 minutes. Let cool and then add topping of your liking. A store bought frosting really does not go well with this recipe so we whipped up a simple yet yummy topping out of cream cheese, yogurt, and honey. A little beet puree adds pink color.

    Mo is so curious.

    Mo finally gets to help.

    These are not a terribly sweet tasting treat but they are a great addition to a fun meal. We like to have them after dinner anytime. 

    Audrey and Mo's Tasks:
    1. Shred zucchini
    2. Help gather ingredients
    3. Add ingredients and mix
    4. Fill tins
    Mom's Tasks:
    1. Gather ingredients
    2. Measure and put everything Mise en Place
    3. Bake and cool
    4. Mix topping and place on muffins
    We may not be much for Tailgating but many around the #SundaySupper team are. They have a great lineup of recipes to get you through football season. What will you make?

    Join us as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat.
    The Lineup
    Pre Game Warm-ups:
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