admin – Feed Your Kids

Blueberry Streusel Bars with Lemon-Cream Filling

These are SOOOOOO good! My photo isn’t as good as the one on Fine Cooking’s website, but Fine Cooking doesn’t like to share their recipes, so that’s really just a tease. I did, however, find that someone else has posted the recipe to Cooking Light’s online discussion forum. It can be found here, but, shhh….don’t … Continue reading “Blueberry Streusel Bars with Lemon-Cream Filling”

These are SOOOOOO good! My photo isn’t as good as the one on Fine Cooking’s website, but Fine Cooking doesn’t like to share their recipes, so that’s really just a tease. I did, however, find that someone else has posted the recipe to Cooking Light’s online discussion forum. It can be found here, but, shhh….don’t tell. I don’t want that anonymous poster to get in trouble with Fine Cooking’s lawyers.

I cannot TELL you how good these are. They are AMAZING. Check out some of the reviews!
If you decide to make these, here’s a hint: 3 cups of blueberries is about 2 dry pint-sized containers. If you follow the recipe precisely, you’ll have about 1/3 cup of blueberries leftover (I tossed them in the freezer to use in smoothies), but next time, I’ll just throw the remaining ones in.

Sauteed (almost caramelized) Zucchini with accidental brown-butter sauce

Wow! This was YUMMY! This recipe is a little labor-intensive for a simple veggie side dish, but the outcome is worth the effort, I promise. When Boy and Girl tasted this, they actually said “Wow”, and they don’t even normally like zucchini. The squash takes on a nice, salty-sweet caramelized flavor, almost like roasted potates. … Continue reading “Sauteed (almost caramelized) Zucchini with accidental brown-butter sauce”

Wow! This was YUMMY!

This recipe is a little labor-intensive for a simple veggie side dish, but the outcome is worth the effort, I promise. When Boy and Girl tasted this, they actually said “Wow”, and they don’t even normally like zucchini. The squash takes on a nice, salty-sweet caramelized flavor, almost like roasted potates.

It all started because I was bringing dinner last night to a sweet friend (who is undergoing chemotherapy) and her family. I made a marinated, grilled London Broil (*see note below) and some pesto rice and planned to steam some broccoli to go with it. Once at the store, however, I noticed that the broccoli did NOT look good (it’s not really broccoli season, after all), so I decided to switch gears and go with zucchini, instead (it looked really pretty AND it was on sale). I was worried, though, that the zucchini would turn to flavorless mush if cooked and reheated, so I decided to cut the slices thickly and give them a good browning to give them some flavor and texture.

Here’s how:

1) Cut each zucchini in half lengthwise. Slice each piece crosswise into thick (about 1/2 inch thick or a little more) semi-circles.

2) Heat 1 Tbsp. butter over medium-high heat in a large, wide skillet until melted and slightly foamy.

3) Add some zucchini slices (about one zucchini’s worth) to the pan, being careful not to overcrowd the pan. This is important; if there are too many in the pan, they will steam, rather than brown.

4) Sprinkle the topside of the slices with a little bit of Baby Bam.

5) Keep a close eye on the slices and turn them over with a pair of tongs as soon as they are nicely browned on the bottom.

6) Allow the slices to brown on the bottom side and remove them from the pan when they’re nicely browned on both sides, but still firm. If the slices are getting too soft, then your pan isn’t hot enough. If the butter is smoking or burning, your pan is too hot (the butter should turn a nice, nutty golden brown).

7) Add more butter to the pan, if necessary. Repeat with remaining slices, working in small batches until all your squash is done.

* I also sent Gorgonzola mayonnaise (1/2 cup mayo, 3 Tbsp crumbled Gorgonzola, 1 tsp fresh lemon thyme leaves, blended well) to with the leftover beef to make sandwiches the next day. This particular family happens to also love my peppermint brownies (scroll down), so I sent some of those and some Blueberry Streusel Bars with Lemon-Cream Filling (which were AMAZING – see the next post for more info), as well.

Soy-Marinated Grilled Chicken Thighs

I found this recipe in Cooking Light and gave it a try a couple of days ago. This was a BIG hit with all of us, especially Hubby, who thinks that we should ALWAYS have chicken thighs instead of breasts. I tend to prefer breasts, because they’re aren’t as “chewy” and fatty, but I have to admit that thighs are more tender and have MUCH more flavor. They are faster and easier to cook than breasts, because it’s easier to tell when they’re done in the middle. They are cheaper, too. I buy them in a large package (organic) from Costco and there are 12 in a package, so you can make this recipe and then have 4 left over for another night (maybe rubbed with pesto and then grilled?). This recipe made enough to feed all of us for dinner once, 3 of us for dinner another night and still have some left over for 2 of us to have lunch on another day (some of the leftovers got frozen for future use another day).

This recipe was VERY good and very, very easy. To go with it, I cooked some udon noodles and then tossed them with a little toasted sesame seed oil, lightly sauteed minced garlic and fresh ginger and sliced green onions and then sprinkled a bit of black sesame seed on top of each portion. I also sauteed some zucchini slices (see the next post for instructions – it was FABULOUS).

We will DEFINITELY be making this again.