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Tuna Steaks with Orange Sauce

January 31, 2010 By The Recipe Mom Leave a Comment
tuna

tunaWhat You Need:

3 T of sesame oil, divided
1 C + 2 T of chicken broth
1 C of couscous
2 (4 oz.) tuna steaks, chopped
1/2 C of orange juice
4 t of honey
6 T of soy sauce
6 garlic cloves, chopped
4 T of toasted sesame seeds
1/2 t of ginger
4 C of broccoli florets
1 small yellow squash, sliced thin

How to Make It:

Spread 1 1/2 T of oil over the bottom of a Dutch oven pan.
Set the oven temperature to 450 degrees and allow the oven to preheat.
Pour the broth into the prepared pan.
Add the couscous, stir to coat well and smooth out evenly in the pan.
Brush the tuna steaks with 1 T of the oil and place them into the pan.
Whisk together the orange juice, honey and soy sauce in a bowl until well blended.
Whisk in the remaining sesame oil until well combined.
Fold in the garlic, sesame seeds and ginger and pour half of the mixture into the pan.
Place the broccoli and squash into the pan and add the remaining orange juice mixture.
Cover and bake for 45 minutes or until the vegetables are soft and the tuna flakes easily with a fork.

Makes 4 servings

Make this meal simple by using frozen tuna steaks. Just place the frozen steaks into the pan without thawing. They will cook completely with out adding any extra baking time. If you prefer, you can make this dish using salmon or halibut. If fish isn’t one of your favorites try pork, turkey or beef steak instead.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 475; Fat 14g; Carbohydrates 51g; Cholesterol 43 mg; Sodium 1286 mg; Protein 38g; Fiber 7g

Filed Under: Dinner Ideas, Dutch Oven, Fish, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Cumin Turkey with Squash

January 24, 2010 By The Recipe Mom Leave a Comment
squash

squashWhat You Need:

1 1/2 C of quinoa grain
2 C of chicken broth
1 1/2 lb. turkey tenderloin
1 t ground cumin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa

How to Make It:

Place the oven temperature at 450 degrees allowing the oven to preheat.
Generously spray a cast iron Dutch oven with a non stick cooking spray.
Pour the chicken broth into the pan.
Add the quinoa and spread the mixture out evenly over the bottom of the pan.
Place the turkey into the pan and sprinkle with the salt and cumin.
Spread the scallions and green chilies over the turkey.
Add the squash and spinach leaves.
Top the spinach with the sliced bell peppers.
Spread the salsa evenly over the top of the spinach.
Cover tightly and bake 30 minutes or until the turkey is cooked through.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta/rice sections. If you prefer a little more bite to your dish use jalapeno peppers instead of the green chilies.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Warming the Mind as Well as the Body

January 21, 2010 By The Recipe Mom 1 Comment
hotchocolatemarshmallow

hotchocolatemarshmallowThe snow is falling outside and the kids are raring to go. Dressed from head to toe in bundles of clothing they can’t wait to get out side and build that snowman. They are warm now but in a short time the cold will settle in. Be prepared to warm them up by heading to kitchen to prepare foods that will warm not only their bodies but their minds.

Everyone knows that good nutrition if an important part of keeping our children warm and healthy. It is also a way to keep their minds warm and healthy. Playing naturally gives a child that famished feeling but the cold can triple that feeling. Warm and nutritious snacks can help revitalize their bodies as well as their minds.

The body can “shut down” when it’s overly cold. This chill can also shut down the thinking process. This makes it even more important when it comes to filling them with soothing warm drinks and foods.

Warm beverages are a wonderful way to warm up a child. Tea, warm cider and hot chocolate are drinks that children will relish when they are cold outside. Add a few marshmallows to that hot chocolate and the kids will be in warmth heaven.

Chicken broth is a way to include warmth into a health snack. There is something to be said about having a cup of chicken broth when you are sick. It gives us that warm, cozy feeling. It works just as well when fending off that winter chill.

Children of all ages love a good grilled cheese sandwich. Add a cup of soup to make a simple but warming meal.

Another way to warm up the kids is by keeping the kitchen toasty warm. Start by preheating the oven just before it’s time for them to come in out of the cold. Once they are in and have that cup of hot chocolate let them help with fixing lunch, a warm snack or baking those delicious cookies. There’s nothing like a toasty warm kitchen to fend off the worst winter chill.

Warming both the body and mind is important to keep our children healthy, happy and wise. Giving them foods and beverages they enjoy after a frolic in the cold is one way to ensure they maintain good health. Spending some time with them in a warm kitchen is one way for you to be sure they stay happy and maintain good health – both physically and mentally!

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , ,

Brown Rice with Green Beans and Corn

November 1, 2009 By The Recipe Mom 2 Comments
brown-rice

brown-riceWhat You Need:

1 C long grain brown rice
1 C of chicken broth
2 C of water, divided
1/4 C green onions, chopped
1/4 C red bell pepper, diced
1/4 C French style green beans
1/2 C frozen corn

How to Make It:

Place the rice into an ovenproof casserole dish.
Pour the chicken broth and 1/2 C of the water over the rice
Place a trivet into the pressure cooker then pour in the remaining water.
Place the casserole dish on top of the trivet.
Bring the cooker pressure to high and cook 30 minutes then allow the pressure to fall on its own.
Add the green onions, bell pepper, green beans and corn to the casserole.
Place the lid on the cooker and leave it unlocked.
Allow the casserole to steam for an additional 20 minutes or until the rice is tender and fluffy.

If you use short grain rice it will take a little longer to cook. Allow an additional 7 minutes of cooking time. Always allow the pressure to fall on its own when cooking rice. This way the rice will be soft but not overcooked.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Side Dishes Tagged With: , , , , , , , , ,

Mixed Vegetables with a Kick

October 27, 2009 By The Recipe Mom Leave a Comment
cutting_board_onions_peppers

cutting_board_onions_peppers1What You Need:

2 yellow onions, chopped
1 T of garlic, chopped
5 1/2 C of chicken broth
2 C Swiss chard, chopped
1 C dried chick peas soak overnight
1 C of dried cannellini beans, soak overnight
2 carrots, chopped
2 white turnips, chopped
1 fresh red chili pepper, chopped
1/4 C tomato puree

How to Make It:

Lightly spray the cooker with a non stick cooking spray.
In the cooker put the onion and garlic and cook just until beginning to brown.
Pour the chicken broth over the onion and garlic.
Stir in the chard, chick peas, cannellini beans, carrots, turnips and chili pepper.
Blend the tomato puree into the mixture well.
Bring the cooker to high pressure and cook for 25 minutes.
The pressure should be allowed to fall on its own.

If you cut the vegetables in small pieces they will never know they are there. If you prefer to have a milder stew you may omit the chili pepper.

Makes 10 servings

Filed Under: Recipe Cards, Side Dishes Tagged With: , , , , , , , , , ,

Chili Pepper Mushroom Millet

October 24, 2009 By The Recipe Mom Leave a Comment
chili-peppers

chili-peppersWhat You Need:

10 button mushrooms, cut in half
2 T of mild chili pepper, chopped
2 T shallots, chopped
2 C of chicken broth
1 C of millet grain
3 Roma tomatoes, chopped
1 C cilantro, chopped
1/2 t of salt

How to Make It:

Spray the cooker lightly with a non stick cooking spray.
In the sprayed cooker place the mushrooms, chili peppers and shallots.
Brown the ingredients 5 minutes on medium heat.
When the ingredients are browned pour the chicken broth over the top.
Stir in the millet and bring the cooker to high pressure.
Cook for 10 minutes.
Release the pressure for 10 minutes on its own.
The tomatoes and cilantro are stirred in.
Sprinkle with the salt and stir to combine.

This goes great with any type meat and is quite a colorful dish. Millet is a soft grain that can be found in most grocery stores.

Makes 4 servings

Filed Under: Dinner Ideas, Recipe Cards, Side Dishes Tagged With: , , , , , , ,

Ham Split Pea and Carrot Soup

October 18, 2009 By The Recipe Mom Leave a Comment
peasoup

peasoupWhat You Need:

1 T of garlic, minced
1 small onion, chopped
1/4 lb smoked ham, chopped
3 1/2 C of chicken broth
2 T cilantro, chopped
1 carrot, chopped fine
1/4 lb. split peas
1/4 t fresh ginger, minced

How to Make It:

Generously spray the pressure cooker with a non stick cooking spray.
Place the garlic, onion and ham in the cooker.
Over medium heat cook the mixture for 8 minutes or until the ham is browned.
Carefully pour in the chicken broth.
Stir in the cilantro, carrots, peas and the ginger until well combined.
Bring to high pressure and cook 9 minutes.
Take cooker from heat and let the pressure fall on its own.

This is a perfect cold day soup. Soups made in a pressure cooker are delicious. In a matter of minutes the hot broth, meat, vegetables and seasonings mingle together of give this soup a slow cooked taste.

Makes 6 servings

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Soups and Salads Tagged With: , , , , , , , , ,
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