Quick Eats

by , on
Sep 24, 2013

A big theme in our kitchen these days is fast food. Not like ‘can I have some fries with that’ fast food. More ‘I want to cook good eats without spending my day in the kitchen’ fast.

So I found a recipe on Pinterest that inspired this creation:

Lasagna Veloce

lasagna rapido_post

This one pan Lasagna is made on the stove top in a skillet in about 30 min if you have some sauce handy.

So easy. Take some thin meat sauce and spread it in the bottom of a skillet.

(I made from scratch but you can always add some browned ground beef to jar sauce to save time.)

Add a layer of lasagna noodles. Then a layer sauce and some fresh spinach. Then noodles. Then put lots of little small bits of noodles around the edges so you get lots of tasty noodles…then cover with a little more sauce.

Add about 3/4 of a cup of water, cover and simmer for about 20 min.

I opened the lid and double checked the noodles a few times. I added more water to one skillet and turned the other up a little to make sure the liquid was bubbling around the noodles.

After the noodles are cooked, dob some cottage cheese or ricotta onto the noodles and cover with mozzarella cheese.

Put the lid back on and cook for another 5 min.

I also added a little parmesan cheese at this point.

To finish, I put the skillet in the over and broiled the Lasagna Veloce for a few minutes to get that crusty “baked in the oven lasagna taste”.

For a lactose free option:

As you read I made 2 skillets. In the second I used lactose-free cottage cheese and goat cheese mozzarella. As parmesan is lactose free, I added that too.

It’s really, really as good as the real thing. It’s currently my favourite food.

I have some photos of the steps, but once again, my food photos aren’t fab. Honestly, it tastes better than it looks in my pics.

lasagnarapidocollage_post

You say Rocket, I say Arugula

by , on
Aug 26, 2013

I’ve been eating a lot of Arugula lately. For some reason the peppery goodness has moved to the top of the list of (healthy) things I like to eat. I qualify healthy because in a fight to the death in my kitchen, a cupcake will always triumph.

Anyhoo, one fabtab way I’ve been cashing in on my Arugula craving is with this pasta dish.

Image

It’s fast to make, super delish, and has goat cheese – bonus!

You’ll find the recipe from Chatelaine Magazine here, or follow along below.

Spicy spaghettini with goat cheese, tomato and artichoke

Ingredients

  • 1/2 375 g pkg high fibre spaghettini
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp hot-red-chili flakes
  • 1/4 tsp salt
  • 4 cup cherry or grape tomatoes
  • 398 mL can artichoke hearts, drained and quartered
  • 2 cup packed arugula
  • 4 1/2 inch slices goat cheese

Instructions

  • Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
  • Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.

Photo: MommyDo

Here’s the Rub: BBQ Rotisserie Chicken Recipe

by , on
Jul 17, 2013

Rub BBQ Rotisserie Chicken
Literally, here is the rub that made this crazy delicious chicken crazy delish. Seriously, like Busy Mommy says, it’s like grocery store rotisserie chicken only better. And cheaper. And you get to have the smug satisfaction of making something that nobody every makes because it’s just so easy to buy AND making more delicious.

 

We had these bean and bacon bundles on the side. Green beens. Wrap in bacon. Drizzle a little EVOO and some salt and pepper and these yummy little bundles are good to go onto the grill.

Rub Bacon Bean Bundles

So good!
So, so good.

BBQ Ribs: Cookin’ like a golden girl

by , on
Jul 11, 2013
Mommydo BBQ Ribs recipe

Bbq ribs recipe mommydo

Ok, not quite. But here in Canada, there are a couple of magazines that used to seem like ‘old lady magazines’ to me. Well either I am an old lady or they’ve done some work on catching the mom-with-kids set because they are now my fav’s! One in particular, Chatelaine, set the stage, or the table I suppose, for some delicious eats this weekend. First, we made some ribs – from scratch (well, not the actual meat part) and then we made a magazine recipe/my own imagining warm potato and asparagus salad that was delish. I have mentioned already that my food photography needs some work, but even so, you have to admit these look pretty yummy.

Then we grilled up these lovlies and tossed them in a warm salad dressing from said formerly for Old Birds site.

grilled potato salad mommydo

 

The ribs are in the lastest issue – but here’s the recipe… (confession – I used back ribs)

Memphis-style pork side ribs

Ingredients

  • 2 kg pork side ribs
  • 4 tsp sweet paprika
  • 2 tsp salt
  • 1/2 tsp cayenne pepper

SAUCE

  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 2 tbsp yellow mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/4 cup packed brown sugar
  • 1 tsp hot sauce

Instructions

  • PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice each rib rack in half.
  • STIR paprika with salt and cayenne in a small bowl. Season with fresh pepper. Rub spice mixture on both sides of ribs. Arrange ribs, meaty-side up, in a shallow roasting pan. Add enough water so that it reaches 1/4 in. up side of pan. Cover tightly with foil. Bake in centre of oven until meat is tender, 70 to 90 min. Transfer ribs to platter, discard liquid.
  • STIR sauce ingredients in a saucepan and set over medium. Gently boil 8 to 10 min.
  • PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting with sauce, until ribs are glazed and heated through, 8 to 10 min. Remove to a cutting board. Slice into 1-rib portions and serve.

No Barbecue? To finish the ribs in the oven, discard liquid in roasting pan. Arrange ribs, meaty-side up, then generously baste with sauce. Continue baking, uncovered, in the centre of a 325F oven for 30 min. Brush with sauce every 10 min until ribs are glazed.

The salad dressing I used comes from Canadian Living’s site. There’s a whole salad here. But, as I just wanted to use some simple grilled potatoes and asparagus, I just used the dressing bit.

  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) wine vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper

In small bowl, whisk together olive oil, wine vinegar, Dijon mustard, salt and pepper. Pour over potatoes. Add celery, green pepper and basil. Toss together.

All in all it was a tasty feast – pretty quick aside from the long time the ribs sat in the oven – and with a simple green salad, it was almost healthy too!

Even basketcases gotta eat: Easy and delicious

by , on
Jun 22, 2013

For Father’s Day I made an easy and delicious pasta dish we’ve really come to enjoy around here. My photos of it were terrible and it really is delicious so here’s the image from The Food Network that seduced me into making it.

Pasta With Turkey Meatballs

Easy and delicious Pasta and turkey meatballs recipeYou can find the recipe here. Or, if you’re too lazy to click, follow along below. Totally delish and quick. Excellent when you have alot on your mind.

I used frozen meatballs myself. What? I just said I was lazy.

IngredientsKosher salt
12 ounces orecchiette pasta
2 bunches broccolini, cut into bite-size pieces
8 ounces sweet Italian turkey sausage, casings removed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 large egg
Freshly ground pepper
1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)DirectionsBring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini.

Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.

Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.

Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

Per serving: Calories 613; Fat 25 g (Saturated 6 g); Cholesterol 102 mg; Sodium 749 mg; Carbohydrate 69 g; Fiber 4 g; Protein 29 g

Photograph by Christopher Testani

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_691077_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Not-Just-Sunday Dinner Roast Chicken

by , on
Jan 14, 2012

Every day is Sunday when there’s roast chicken on the table.

I believe Roast Chicken Dinner is the perfect meal. I used to only make it for Sunday Dinner, but lately it’s be gracing our table on random weeknights. And I’m not crazy. It’s actually one of the easiest meals I make.

I found a great Jamie Oliver recipe and adapted it for my own use. You’ll find his recipe here.

Here’s one tasty bird.

roast chicken recipe

It can be much more complicated with a variety of root veggies and any number of potatoes. But this way is easy. Fast. A great weeknight celebration meal ready in an about an hour. Tonight we’re celebrating TUESDAY!

What do you make for special weeknights?

Why is never take-out day?

by , on
Jan 3, 2012
Why is it never takeout day?

Takeout menu binder more cooking at home

 

I’m not exactly sure when it happened, but my husband and I decided some time ago that we would only have take-out one day a week. The boy is not a restaurant kid. He is wild, unpleasant and unhappy when confined in a booster seat for one second longer than he deems necessary. So for those reasons and, of course, health, saving money, controlling what goes into our meals, blah, blah, blah we cook at home (or reheat) 6 days a week. By we, I mean me.

That’s a lot of cooking.

It means trying new things. Working to avoid a serious case of the food blahs. And getting better at preparing things that will last for more than one meal. Preferably cooked in one pot or slow cooker as often as possible.

In the summer months, the BBQ makes it much easier to throw something together. But in the dark winter months, it’s comfort food all the way. Except for take-out night. Sweet, sweet take out night.

What’s your go-to take-out?

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