Cooking With Your Kids

Spinach is a very refreshing and healthy green vegetable that everyone should add to their diet. I am one of those spinach lovers—I can eat it until I am literally sick. I love it SO much. I have spinach salads, sautéed spinach, and creamed spinach.

This creamed spinach recipe yields 4-6 servings. It has extra onions and shallots because I love the flavors that bring to the table.

Serve it as a side dish to your favorite meal. This stuff is much better than anything you’ll find at the grocery store!

Easy Creamed Spinach

Ingredients
2 tablespoons extra-virgin olive oil
1/4 cup minced shallot
1 large onion, chopped finely
4 cloves garlic, minced
2 pounds fresh spinach
1/2 cup heavy cream
Salt and pepper, to taste

Directions
In a large skillet, heat the olive oil over medium heat. Add the shallot, chopped onions, and garlic. Cook until fragrant and soft.

Add the fresh spinach in batches, pressing down gently on the leaves as they wilt. When all of your spinach is wilted, lower the heat.

Pour the heavy cream over the wilted spinach. Stir and cook for five minutes. Season with salt and pepper.

Serve warm.

I have so many half-empty bottles of red wine left that I don’t know what to do with them! I’ve been experimenting using red wine in many recipes, and it always turns out so wonderfully. Don’t buy the red cooking wine; I always think it’s too salty and doesn’t have same tastes as the red wine that you drink and savor with friends and company.

Kids shouldn’t touch red wine at all… except when it comes to cooking. The smell of red wine in the kitchen as it cooks is just heaven. You know the food is going to be good!

Today’s recipe is a simple braised lamb shanks recipe. As with many of my other recipes, it has my two favorite ingredients: mushrooms and garlic. If I haven’t said it before, I’ll say it now. I LOVE mushrooms. I think they soak up flavor so well, especially in recipes that call for red wine. Plus, they’re good for you.

This recipe yields 4 lamb shanks, so 4 servings! It takes about 3.5 hours to prepare and cook, so it’s perfect for a Sunday afternoon with you and your kids.

Braised Lamb Shanks

Ingredients
3 large yellow onions, chopped coarsely
2 zucchini, diced and chopped
4 cloves garlic, coarsely chopped
4 lamb shanks
2 cups red wine
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 (14.5 ounce) cans diced tomatoes
1 1/2 tablespoon dried basil
1 tablespoon sea salt
1 tablespoon ground black pepper

Directions

Preheat your oven to 350 degrees.

Take out a medium baking pan that has a lid. Layer the bottom with the chopped onions, zucchini, and garlic. Place the lamb shanks on top.

Pour the red wine, balsamic vinegar, and extra virgin olive oil on top of the lamb shanks. Next, add the diced tomatoes. Sprinkle the dried basil, sea salt, and black pepper on top.

Cover the pan and cook in the oven for 3 hours. Serve with two vegetarian sides.

I normally don’t eat pork because it’s not the best meat for you, but occasionally, I do like cooking it when I come across the right recipe. Asian pork tenderloin happens to be one of those recipes that make the pork succulent and so hard to resist.

This recipe calls for more garlic and ginger than is traditionally recommended because I think those two ingredients really make Asian cuisine authentic. Feel free to decrease the amounts of seasonings that you find too powerful.

If you’re making it on a weekend, marinate the pork in the morning, and by the time dinner rolls around, all you’ll need to do is pop it in the oven. It’s as easy as that!

Serve over white rice and serve a fresh salad on the side, and you have a wonderful and filling dinner.

Try the marinade on other meats, like chicken breasts, too! This serves 4-6 servings.

Asian Pork Tenderloin over White Rice

Ingredients
1 tablespoon sesame oil
1/4 cup low-sodium soy sauce
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 cup light brown sugar
2 green onions, chopped
8 cloves garlic, minced
2 tablespoon fresh ginger, minced
1 tablespoon Asian chili sauce
1 teaspoon black pepper
2 lb. pork tenderloin
1 lb. shitake mushrooms, sliced thinly

Directions
In a mixing bowl, combine the sesame oil, soy sauce, garlic powder, and Worcestershire sauce. Whisk in the brown sugar, chopped green onions, minced garlic and ginger, the chili sauce, and ground black pepper. Pour this into a large Ziploc bag.

Add the pork tenderloin and zip up the bag. Shake several times, making sure that the pork is well coated. Refrigerate in the refrigerator overnight, or eight hours. The longer it marinates, the better the taste.

When you’re ready to cook, preheat the oven to 325 degrees.

Line a large baking pan with aluminum foil. Add the sliced shitake mushrooms on the bottom of the pan. Top with the pork tenderloin and all of its marinade.

Roast in the oven for 1 hour and 30 minutes. Remove from oven and let stand for several minutes before cutting.
Serve meat and sauce over white rice.

When you have some time this weekend, I recommend you spend some time with your kids and bake an old-fashioned cheesecake. There are a couple of very good no-bake cheesecake recipes out there, but there’s a joy that you get when you bake from scratch. Kids will love this recipe, especially the crumbling of the chocolate wafers step.

Writing about this recipe makes me so hungry for it! I wish I was making this  cheesecake right now. It takes about an hour to cook and prepare, and it needs to cool in the refrigerator overnight. So sadly, you will have to wait until you can slice it, but it’s definitely delicious and worth it!

Cheesecake with Crumbled Chocolate Wafer Crust

Ingredients
3 1/2 cups crumbled chocolate wafers, divided
2 tablespoons melted butter
1/4 cup light brown sugar
2 teaspoons ground cinnamon
2 pounds low-fat cream cheese, softened
1 1/2 cup confectioner’s sugar, divided
1 1/3 cup heavy whipping cream, divided
2 tablespoons flour
3 teaspoons vanilla extract, divided
4 eggs
1 (16-ounce) package sour cream
1 1/2 cup semi-sweet chocolate chips
Raspberry syrup, to taste

Directions

Preheat the oven to 350 degrees.

In a bowl, add 2 cups of the crumbled chocolate wafers, the melted butter, brown sugar, and cinnamon. Mix well.

Add mixture to a 10-inch pan. Coat the bottom and sides of the pan with the mixture. This will serve as the cheesecake crust. Bake in the oven for five minutes. Set aside while you make the cheesecake filling.

In a mixing bowl, add the cream cheese. Beat until the mixture is smooth. Slowly add in 1 1/4 cup of the white sugar. Then gradually add 1/3 cup of the heavy whipping cream, the flour, and one teaspoon of the vanilla extract. Mix well.

Add the eggs, one at a time, beating after each new addition.

Preheat the oven to 350 degrees.

Pour 1/2 of the cheesecake filing into the crust. Using a spatula, smooth out the cake. Evenly top with the rest of the crumbled chocolate wafers, and pour the rest of the cheesecake filing on top.

Bake this in the oven for 45 minutes at 350 degrees.

While the cheesecake bakes, in a medium bowl, combine the sour cream, the remaining white sugar, and a teaspoon of vanilla extract.

Take out the cheesecake from the oven and spread the sour cream mixture on top. Continue to bake in the oven for another five minutes. Turn the oven off and leave the cheesecake in the oven for half an hour.

Take out the cheesecake and let it cool completely.

In a saucepan over low heat, add the rest of the whipping cream and chocolate chips. Stir until the chocolate melts. Add the remaining teaspoon of vanilla extract, and turn off heat.

Pour the warm chocolate mixture over the cooled cheesecake.

Refrigerate the cheesecake overnight, or eight hours. When serving, drizzle raspberry syrup on top.

Feel free to laugh at me, but I had never heard of a “frittata” until I saw an episode in Season 7 of the NBC sitcom, “Frasier.” I decided to go and look it up. It turns out that it’s the Italian version of an omelet, only it’s cooked over low-heat on the stove and then transferred into the oven to bake. Whereas an omelet (which I consider French) is served folded, the frittata is served open… it’s similar to quiche, I think.

I think they’re an excellent breakfast item or brunch food. Make it with your kids on a Saturday morning. You will really enjoy eating this! It’s absolutely delicious!

This recipe makes 4-6 servings.

Vegetarian Frittata

Ingredients
9 large eggs
1/2 cup grated Parmesan cheese
2 tablespoons whole milk
2 tablespoons sun-dried tomatoes, chopped lengthwise
Salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, sliced thinly
1/2 pound button mushrooms, sliced
1 pound fresh spinach, chopped coarsely
Sprigs fresh parsley, chopped, for garnish

Directions

Preheat your oven to 400 degrees.

Take out a mixing bowl. Whisk together the eggs, Parmesan cheese, and milk. Add the sun-dried tomatoes and stir. Add a pinch of salt and pepper, according to your taste. Set aside.

In an ovenproof sauté pan, heat the olive oil on medium-high heat. Sauté the chopped onions, slices of garlic, and mushrooms until tender. Stir in the chopped spinach and cook until spinach wilts. Spread the spinach mixture evenly on the bottom of the pan.

Pour the egg mixture over the sautéed vegetables. Using your spatula, make sure that the egg mixture flows underneath all the vegetables.

When the frittata mixture is half cooked, place the entire sauté pan into the hot oven. Bake for 10 minutes. The frittata should be puffy.

Take out of the oven and let it cool. Cut and serve. Top with chopped parsley for garnish.

I think every working woman should own a crock pot. They are so convenient to use when you’re on the go. Add the ingredients in the morning, and by the time you’re home and read to prepare dinner, your main meal is almost finished cooking!

The busy Christmas time is upon us too! This means, for my family, we’re eating many stews. Today’s beef stew takes about eight hours to cook in the crock pot and makes 4-6 servings, perfect for a hearty family meal at the end of the day.
Beef stew really warms you up, and it makes me want to cuddle up near the fireplace with my loved ones and read a book to the little ones. I hope you enjoy this stew as much as I do!

Crockpot Beef Stew

Ingredients
1 teaspoon Creole seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil, divided
2 pounds beef stew meat, chopped into one-inch pieces
1 pound button mushrooms, sliced into quarters
1 large onion, diced
4 cloves garlic, sliced thinly
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup beef stock
2 cups red wine
1 can diced tomatoes
1 tablespoon Italian seasoning (thyme, basil, and oregano)
1 teaspoon garlic powder
1/8 teaspoon ground allspice
2 carrots, diced into bite-sized pieces

Directions
In a small bowl, combine the Creole seasoning, sea salt, and black pepper. Add the beef stew meat in the seasonings, making sure it’s well coated.

In a sauté pan, heat a tablespoon of the olive oil over medium-high heat. Cook the meat in the oil until brown. Add the cooked meat to the slow cooker.

Next, add the button mushrooms, diced onions, garlic, butter, flour, beef stock, red wine, can of diced tomatoes, and the rest of the herbs and spices to the slow cooker. Cover and cook on high for one hour.

Add the carrots, cover, and cook on low for an additional seven hours.

Serve with warm bread for dipping.

In my family, we always try to find something simple and easy to eat for breakfast. They say it’s the most important meal of the day, and I find that I feel better and have more energy if I eat something in the morning. Sometimes, we eat a piece of toast or some cereal. But today, I’ll be making yogurt fruit parfaits for everyone.

This recipe yields two servings, but feel free to increase the amounts if you want to make more. Yogurt parfaits are the perfect blend of sweetness and crunchiness in a smooth yogurt mixture. They are easy to make and assemble, and even your littlest one can make their own!

I love strawberries, so I’ll be layering mine with strawberries and granola. But you can choose any fruit combination that you wish! Enjoy for breakfast or as a snack during the day.

Yogurt Strawberry Parfaits

Ingredients
4 cups low-fat vanilla yogurt
2 cups granola (your choice)
8 strawberries, sliced thinly

Directions
Take a handful of granola and sprinkle on the bottom of a large glass. Layer on top with several heaping spoonfuls of the yogurt. Add the strawberry slices on top, followed by more yogurt.

Continue to layer until the glass is full. Serve immediately.

I hope everyone had a relaxing weekend with your family. The weather outside was cold and icy here, but I enjoyed spending time with my close ones.

Today’s featured recipe is a sweet side dish that you can use as a side dish to lunch or dinner… and even as a topping on pancakes for breakfast. Purchase tart apples (like Granny Smith) from your local grocery, and enjoy!

This recipe yields 4 servings

Sautéed Apples

Ingredients

3 large tart apples (Granny Smith)
2 tablespoons butter
1 teaspoon cornstarch
1/4 cup water
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Directions

First, peel and core the apples. Cut them into 1/4-inch thick slices. Set aside.

In a saucepan over medium heat, melt the butter. Add the apple slices. Cook, constantly stirring, for five minutes.

In a small bowl, dissolve the cornstarch into the water. Add this to the apple mixture and stir. Stir in the brown sugar, cinnamon, and nutmeg. Boil the mixture, continuing to stir, until the apples are tender.

Remove from heat and enjoy as a side dish.

Who doesn’t love eggnog for the holidays? My family goes crazy over it! We don’t keep any alcohol in the house, except for red and white wine for cooking, so our eggnog has no alcohol in it… which makes it a great recipe to make with your kids (and they can enjoy it too!)

The eggs in this recipe are also cooked over low heat, so it’s safer (I think) than other recipes. (Although personally, I’m fine with recipes that call for raw eggs.)

Anyway, I hope you enjoy making this with your kids. It’s a fun Christmas activity!

Non-Alcoholic Eggnog

Ingredients
6 eggs
1/2 cup white sugar
Pinch of salt
4 cups milk, divided
2 teaspoon vanilla extract
Ground cinnamon, for garnish
Nutmeg, for garnish

Directions
In a saucepan, whisk together the eggs, sugar, and a pinch of salt. Stir in 2 cups of milk. Cook mixture on low, constantly stirring, until the mixture thickens.

When it thickens, remove from heat and add in the rest of the milk and the vanilla extract. Pour into a pitcher, cover, and refrigerate overnight.

When chilled, garnish with a dash of ground cinnamon and nutmeg. Enjoy!

This will be the last of the after Thanksgiving recipes that I post. Turkey pot pie is a favorite in my family. We love the taste of the warm crust as well as the filling of the pie. It’s delicious and really warms us up as we await the Christmas season.

We always have extra leftover turkey because I usually use it to cook some of these recipes. If you don’t have turkey, you can also substitute cooked chicken breasts, cut up into cubes. It will be yummy for everyone in your family.

This is definitely a dish that you’ll want to make on a Friday or Saturday night for your family. You don’t need any sides because this is so filling. It has your meat and all your vegetables. Serve fruit  for dessert, and you have a pretty balanced meal!

The pie serves 6-8 people. Enjoy!

Turkey Pot Pie

Ingredients
2 tablespoons butter
5 cloves garlic, sliced
1/2 cup fresh carrots, chopped into bite-sized pieces
1 medium onion, chopped
2 stalks celery, chopped
1/2 lb fresh green beans, chopped into bite sized pieces
1/2 teaspoon dried thyme
1 teaspoon black pepper
2 cups cooked turkey, cut into cubes
1 can condensed golden mushroom soup
1 store-bought double-crust pie pastry
1 tablespoon milk

Directions

In a skillet over medium heat, melt the butter. Saute the garlic, carrots, onion, celery, and green beans until tender. Stir in thyme and black pepper. Take off heat and set aside.

Add the turkey and can of condensed golden mushroom soup to the sautéed vegetables. Combine well.

Preheat the oven to 350 degrees.

Line a pie pan with the bottom of the prepared pie crust. Add the turkey mixture to the pan and cover with the second pastry. Cut slits into the top and brush lightly with the milk.

Bake in the oven for 35-45 minutes or until the crust is golden brown. Enjoy!