dinner

Spinach Ricotta Lasagna

The Milton momstown Junior Chefs had a great time making a delicious and easy Spinach Ricotta Lasagna. We crafty moms are always looking for new ways to include more veggies in meals for our kids, and this recipe is a yummy way to do just that. Easy enough for a weeknight meal, and special enough for company this recipe is a keeper.

 

spinach ricotta lasagna recipe

 

 

What you need:


4c of part skim ricotta
2 packages frozen spinach - thawed and with water squeezed out!
1/2 cup Parmesan
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 eggs, whisked

box Lasagna ready to bake noodles

 

We started on the spinach ricotta filling. The kids took turns adding and measuring the ingredients into the mixing bowl. A great opportunity to learn about numbers and build awareness of quantity!  They especially liked the hands on approach to squeezing the water out of the spinach (and a few mamas learned a new trick!).

 

spinach and ricotta lasagna

spinach ricotta lasagna


The Junior Chefs then moved on to assembling the lasagna! We added layers and the little ones had fun guessing what came next. They soon discovered that there was a pattern involved.


Sauce (1/2c)
Pasta
Spinach Ricotta mix

Sauce
Pasta
Spinach Ricotta mix

Sauce
Pasta
Sauce (approx 1 cup to cover the surface of the pasta layer)
2c shredded mozzarella

 

kids cooking lasagna


Our beautiful lasagna was covered with foil and went into the oven at 350 degrees for 45min. The foil was removed and it baked for 10 minutes longer.

 

The highlight was being able to taste test what we had made - YUMMY! It was unanimous with our group of Junior Chefs - everyone loves pasta!

Posted by momstown team on 01/23/2013 - 14:17
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Classic Slow Cooker Beef Stew

Slow cooker recipes are a staple around my house. In fact, we have a Top 10 slow cooker recipe list at momstown! As the weather turns cooler, I move the crock pot back up from its summer home in our basement to the kitchen pantry since it will be used weekly through the fall and winter.

 

Here is one of my favourite recipes, easy and delicious beef stew.

 

slow cooker beef stew

 

 

Ingredients:

olive oil 2-4tsp for browning
2lbs (or 1pkg) beef stewing cubes
2Tbs flour (any flour will do)
Salt and Pepper

1L of Beef Stock
1 medium onion
2 tsp chopped garlic
(optional bay leaf)

2 cups Baby Potatoes or new potatoes quartered
2- 3 large carrots chopped
2 stalks celery
1 cup chopped mushrooms
1 cup frozen peas
1Tbs cornstarch

Directions:

In a skillet over medium high heat, add 2 tsp of olive oil. In a large bowl or zip lock bag add the stewing beef and flour and salt and pepper. Mix to lightly coat beef. Shake off excess flour.

When the oil is hot fry the beef in small batches until it is browned, adding to the crockpot.
You can chop and saute the onion at this point too or just add it straight to the pot.

Add the remaining ingredients (except the cornstarch and the peas). Turn to combine, and cook on high for 4-5hours or low for 8 hours.  45 minutes to half hour before you want to serve, dissolve the cornstarch in a few tablespoons of water, get the peas ready and dump all into the pot, stir quickly and return the lid. Switch crock pot to high and leave for 1/2 hour until bubbly and thickened.

 

photo credit: basilkitchen.com

submitted by momstown Mississauga

 

Posted by momstown team on 11/26/2012 - 17:52
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Hearty and Healthy Slow Cooker Dinners

Mom Dishes It Out’s Laura Cipullo, RD, CDE

 

Lets get warm inside and out. Get your children cooking with these 2 heart healthy slow cooker recipes. As moms know, one of the best ways to get your kids eating a well-balanced intake, is to get them cooking and then eating together as a family.

 

So what do you dish when the garden is less plentiful and the veggies get heartier? Well, thankfully these root vegetables are a comforting sources of vitamin packed carbohydrates and are ideal for thick soups or stews. Grab your aprons, peelers and young chefs! Sit down for some bonding time while you peel and chop potatoes, carrots and butternut squash. Enjoy the experience of prepping and cooking as much as the eating!!

 

Cowboy Stew

A hearty and healthy family stew for fall.
Prep Time: 50 min. Cook Time: 4-7.5 hrs. Serves: 6-8

 

slow cooker stew recipes

 

Ingredients:
• 2 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1/2 cup whole wheat flour
• 1/3 cup canola oil
• 2 large onions, diced
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1/2 pound potatoes, peeled, cut into 2-inch pieces
• 1/2 pound sweet potatoes, peeled, cut into 2-inch pieces
• ¼ pound butternut squash, peeled, cut into cubes
• 1/2 pound baby carrots
• 2 cups no added salt, fat free vegetable broth
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf

 

Method:
Coat the beef in the flour by shaking in a Ziploc bag. Heat 2 tablespoons of the canola oil in a large skillet over medium heat. Add the lean beef and brown a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions. Pour in the wine and transfer to the slow cooker. Stir in the vegetables, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Serve immediately or let cool and freeze for another day.

photo credit: www.shadowbox.blogspot.ca

 

Farmer Market’s Root Soup

Prep Time: 50 minutes. Cook Time: 6 hours. Serves: 4-6

 

farmer's root vegetable soup

 

Ingredients:
• 1 large yellow onion, chopped
• 1 lb. butternut squash, peeled, seeded and chopped
• 1 lb. carrots, peeled and chopped
• 1 lb. parsnips, peeled and chopped
• 1 lb. sweet potatoes, peeled and chopped
• 1 lb. Yukon Gold potatoes, peeled and chopped
• 2 celery ribs, stems removed and chopped
• 6 cloves garlic, peeled and thinly sliced
• 3 cups no added salt, low fat vegetable broth
• 1 bay leaf
• 1 Tbsp. fresh sage leaves, finely chopped
• 1 tsp. freshly-cracked black pepper
• 1 tsp. salt
• 3 cups chopped Swiss Chard (remove long stems)

 

Method:
Add all of the ingredients to a slow-cooker (except the Swiss chard), and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the Swiss chard and olive oil. Let the stew continue cooking for 10 minutes or so until the Swiss chard is wilted. Serve with sprinkle cheese (parmesan/Romano) or a piece of baked cod for protein.

photo credit: www.lickmyspoon.com

 

Love these slow cooker ideas?  Try our Top 10 Recipes for your slow cooker and Steak and Potato Stew!

Love these slow cooker ideas?  Try our Top 10 Recipes for your slow cooker and Steak and Potato Slow Cooker Stew!

Posted by Mom Dishes it Out on 11/21/2012 - 10:49
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Chuck Hughes' Chicken Fingers

Chicken FingersHave a picky little eater in your home? Celebrity Chef Chuck Hughes has created the ultimate chicken finger recipe that's sure to please both little tummies and grown-up palates alike!

 

Ingredients:

  • 2 skinless chicken breasts
  • Half cup of whole wheat flour
  • Half cup of Hellmann’s® mayonnaise
  • 1 cup whole wheat bread crumbs or panko
  • 1 tsp of cajun spice
  • Half tsp of garlic powder
  • Salt and pepper
  • Zest of a lemon

 

Directions:

  1. Cut strips of chicken and dredge in whole wheat flour.
  2. Coat the chicken with Hellmann’s® mayonnaise and toss in with the breadcrumbs, zest, cajun spice, garlic powder and salt & pepper.
  3. Place strips on a plaque covered with parchment paper.
  4. Pre-heat oven at 400 degrees.
  5. Place in oven for approx 25 minutes flipping them half-way.
  6. Serve with honey mustard, ketchup and Caesar mayonnaise.

 

Caesar mayonnaise...

  • Half cup Hellmann’s® mayonnaise
  • 1 tsp of chopped capers
  • zest of half lemon and 1 tsp of juice
  • 1 tbsp of chopped parsley
  • 2 tbsp of grated parmesan
  • Salt and Pepper

 

Mix everything in a bowl and serve.

Hellmann's Logo

Recipe courtesy of Hellmann's 

Posted by momstown team on 11/09/2012 - 14:32
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10 Yummy Ways to Use up Leftover Cranberry Sauce

One of the best things about cooking a tranditional Thanksgiving or Christmas dinner is the leftovers. It's easy to know what to do with the big stuff like leftover turkey, but it can be harder to use up the bits of special ingredients that we may not always eat. Here are 10 great ways to use up your leftover cranberry sauce:


1. Bake cranberry thumbprint cookies

 

2. Make baked brie with cranberry sauce: Preheat oven to 350.  Top a small round of brie round with approximately 1/2 cup cranberry sauce and chopped nuts.  Place on a cookie sheet lined with parchment paper, or a small baking dish. Bake for approximately 10-15 minutes, until brie begins to soften.  Serve warm with crackers or baguette slices.  This makes a great appetizer.

 

3. Turn it into cranberry syrup. Add a splash of orange juice to thin it out, and then heat the mixture over low heat in saucepan, stirring frequently. Serve drizzled over with french toast or pancakes.

 

4. Make cranberry muffins.  Swirl a few tablespoons of cranberry sauce into the batter of your favourite apple or pumpkin muffin recipe (you may want to reduce the sugar in your recipe a bit) or make "jam in the centre" muffins by filling muffin cups half full with regular batter, adding a teaspoon or two of cranberry sauce, and then pouring remaining muffin batter on top. 

 

5. Stir left over cranberry sauce into softened cream cheese.  This cranberry cream cheese spread is a  delicious topping for toasted bagels at breakfast, or a yummy filling for tortilla roll-ups.  

 

6. Turn an ordinary grilled cheese sandwich into something fancy, and make a cranberry grilled cheese sandwich.  Spread cranberry sauce onto one side of a slice of bread.  Top with sliced, good quality cheddar, fontina, gouda, or other cheese of your choice.  Top with another slice of bread, butter the outsides of the sandwich, and heat in a fry pan over medium heat until both sides of the sandwich are golden brown.

 

7. Cranberry apple oatmeal: Top a bowl of cooked plain oatmeal with a spoonful or two of cranberry sauce, and some finely diced apple.  If desired, add a sprinkling of cinnamon, chopped nuts, or a drizzle of maple syrup too. 

 

8. Peanut butter and cranberry sandwiches: Make peanut butter (or almond butter, sunbutteretc.)and cranberry sandwiches.  This is a great twist on the typical peanut butter and jelly.  Think of it like a peanut butter sandwich on raisin bread, only better.

 

9. Stir cranberry sauce into plain yogurt. If you'd like, add granola and make it a cranberry yogurt parfait.  If you like things a bit sweeter, feel free to use vanilla yogurt as your base, or add a touch of honey or maple syrup.

 

10. Cranberry glazed chicken: Mix leftover cranberry sauce with a few tablespoons of maple syrup, and use as a glaze for baked chicken breasts or other meats. Baked tofu is great topped with a maple cranberry glaze too.

 

Happy Thanksgiving! What is your favourite leftover from the big meal?

Posted by momstown team on 10/07/2012 - 14:17
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Jambalaya

PC JambalayaLooking for a way to add a little quick & easy spice to your everyday family dinner? President's Choice new andouille sausages make the perfect base for a southern-style jambalaya. Although the list of ingredients may look long, it’s all cooked in stages in one pan, so it’s actually fairly easy to make. Bonus- it uses one whole package each of broth, tomatoes, sausage and shrimp, so no nasty bits of leftovers to go bad at the back of the fridge.



Prep time: 15 minutes 
Cook time: 30 minutes    ]
Difficulty Level: Intermediate
Chef: Dana Speers

 

Ingredients:
2 tbsp (25 mL)    olive oil
1    small red onion, chopped
1    sweet red pepper, chopped
3    cloves garlic, minced
1 cup (250 mL)    long grain white rice
2 tbsp (25 mL)    Creole seasoning
1 box (900 mL)    PC Blue Menu Chicken Broth 98670
1 can (796 mL)    PC Blue Menu Diced Tomatoes 77985
1 tbsp (15 mL)    Worcestershire sauce
1 pkg (500 g)    PC Andouille Sausage, sliced crosswise in ½-inch (1 cm) thick slices
1 bag (454 g)    PC Raw Zipperback Jumbo Black Tiger Shrimp, thawed, shells removed 10974
2 tbsp (25 mL)    chopped fresh chives
 

  1. In large nonstick frying pan, heat oil over medium-low heat; cook onion, red pepper and garlic for 4 to 6 minutes or until softened. Stir in rice and Creole seasoning until coated. Add chicken broth, tomatoes and juices, Worcestershire and ½ cup (125 mL) water. Bring to a boil. Reduce heat to medium; cook uncovered for 10 minutes. Add sausages; cook for 5 to 7 minutes, turning sausage once or twice, or until sausages are almost cooked through. Stir in shrimp; cook for 2 minutes or until shrimp and sausages are cooked through.
  2. Serve sprinkled with chives.


Makes 10 servings
Per serving: 260 calories, fat 11 g, sodium 1030 mg, carbohydrate 22 g, fibre 2 g, protein 19 g 

Reprinted with permission by President's Choice

 

Posted by admin on 08/27/2012 - 19:09
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Family Weeknight Chicken Fajitas

Chicken FajitasWe're all about family time at momstown! And our friends at President's Choice recognize the importance of family dinner and family time. Bond with your kids over the dinner table with this quick, assemble-your-own fajita dinner. For a more indulgent dinner, serve with shredded lettuce, salsa, guacamole and sour cream.


Serves: 6
Prep time: 10 minutes
Cook time: 5 minutes
Difficulty Level: Intermediate
Chef: Soo Kim

 

Ingredients:
1 tbsp (15 mL)    vegetable oil
1    small red onion, thinly sliced
1    each sweet red and yellow pepper, thinly sliced
1    ear corn, husked, kernels removed
1    clove garlic, minced
¼ tsp (1 mL)    each salt and freshly ground black pepper
1 tbsp (15 mL)    red wine vinegar
1 pkg (500 g)    PC Chicken Strips 00518
1 tbsp (15 mL)    fresh lime juice
1 pkg (340 g)    PC Tex Mex Shredded Cheese 89896
1 pkg (390 g)    PC Blue Menu 100% Whole Grain Whole Wheat Tortillas 76304
 

  1. In large frying pan, heat 2 tsp (10 mL) of the oil over medium-high heat; cook onion, peppers and corn, stirring occasionally, for 3 minutes or until almost tender. Stir in garlic, salt and pepper; cook for 1 minute longer. Stir in vinegar. Transfer to large serving bowl; cover to keep warm.
  2. Wipe frying pan clean with paper towel. Heat remaining 1 tsp (5 mL) oil over medium heat; add chicken strips and cook for 1 minute, stirring, or until hot. Sprinkle with lime juice. Transfer to small serving bowl.
  3. Place cheese in small serving bowl. Arrange tortillas on a platter. Let family members make their own fajitas their way. Serve garnished with lime wedges, if desired.


Makes 6 servings
Per serving: 560 calories, fat 26 g, sodium 1050 mg, carbohydrate 41 g, fibre 7 g, protein 41 g 


Reprinted with permission from President's Choice

 

Posted by admin on 08/27/2012 - 19:05
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Cornish Pasties

Preparing and tasting foods that are popular in another country is a wonderful way to learn about that country's culture. From the types of ingredients common in the area to the methods of preparation used, foods are full of insights and teachable moments about what life is, or might have been like, in another are of the world.

As part of our virtual vacation to the United Kingdom, we prepared Cornish Pasties. A., age 8, was able to prepare the majority of the recipe on his own, and the final product was a hit with both the adults and the kids.

 

Cornish Pasties:

Ingredients:

Dough

2 1/2 cups all purpose flour

1 1/4 cups butter

1 tsp salt

 

Filling:

8 oz diced chuck steak or ground beef

1 potato, finely diced

1 carrot, finely diced

1 onion, finely chopped

1/4 cup of peas (optional)

1/4 cup water (if desired, dissolve a beef bouillon cube in the water)

salt and pepper to taste

 

Method:

Prepare the Dough

1. Add flour, salt and chilled cubed butter to food processor.  Pulse until the mixture looks like fine cornmeal.

2. Transfer mixture to a large bowl. Add 1/2 cup of water, and mix with a rubber spatula until the dough sticks together. If dough appears too dry, add extra water one tablespoon at a time until a smooth consistency is reached.

3. Divide dough in two, and wrap each piece tightly in plastic wrap. Refrigerate for a minimum of 2 hours, or for up to 3 days.

 

Prepare the Filling: (note, traditionally the filling is not precooked, but we prefer to soften the vegetables and brown the meat before preparing the pasties)

1. Heat a large frying pan over medium heat, and spray with cooking spray. Add onions, and fry until just golden. Add beef to onion mixture, and cook until browned.

 

 

2. Add carrots, potato, rutabaga, peas (if using), water or broth, and seasonings to pan. Cook for approximately 10 minutes.

3. Transfer filling to a bowl, and allow to cool slightly.

 

Prepare the pasties:

1. Preheat the oven to 425 degrees. Remove one package of dough out of the fridge. On a lightly floured surface, rough the dough out to 1/8 thickness.

2. Use a cookie cutter or large glass to cut dough into 6 inch circles.

 

 

3. Add approximately 1/3 cup of filling to center of each circle. Fold dough over and crimp the edges closed with a fork to seal. Prick the top of the pasty a few times with the tines of the fork, or use a knife to add a few slits to the top so that steam can escape.

 

 

4. Repeat with remaining dough and filling.

 

 

5. Transfer pasties to a cookie sheet lined with parchment paper.

 

 

6. Bake for 10 minutes at 425 degrees. Reduce oven heat to 375 degrees, and cook pasties for an additional hour, or until golden brown.

7. Remove pasties from the oven, and allow to cool for several minutes before eating. Enjoy!

 

Posted by momstown team on 07/25/2012 - 18:34
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Dad's Brown Sugar Barbequed Salmon

I grew up on the West Coast, with parents who loved to eat local, and a Dad who loved to cook.  While my mom took care of the majority of day to day meals, my Dad was equally skilled in the kitchen, turning out everything from homemade sourdough bread to sushi long before it was trendy. He was also a master of the barbeque, and could be found grilling almost all year round. His signature barbeque recipe was this Brown Sugar Crusted Salmon. I can remember watching him prepare it as a preschooler and a teenager, in a variety of settings from our backyard to a picnic site in the forest, where he worked his magic with a portable charcoal barbeque. There was rarely a Father's Day when some form of this recipe did not make an appearance. Although he has been gone for many years now, I always think of this meal when Father's Day comes around, and I remember a Dad whose love never ended.


West Coast Brown Sugar Barbequed Salmon

1 large salmon filet ( half of the fish)
2 Tbsps Butter, melted                                                     
2-3 lemons, sliced
Juice of one lemon
2/3 to 1 cup of brown sugar
Additional lemon wedges, if desired

Preparation


1. Layer together 3-4 pieces of tin foil. Curl up edges to form a shallow baking pan.

2. Line tin foil tray with sliced lemons.  Lay salmon, skin side down, on top of lemons and sprinkle liberally with fresh lemon juice.

3. Cover salmon with brown sugar, creating a layer of sugar approximately 1/4 inch to 1/3 inch thick on top of the salmon.

4. Place on barbeque, lower lid, and cook on low heat for 20-30 minutes, or until salmon flakes easily with a fork.

Serve with additional lemon wedges, if desired.

Serves  6-8.

Often, we had this with grilled corn on the cob, picked and purchased fresh that day from the side of the road at a local farm. It would be delicious with this Sweet Fruity Spinach Salad, or with rice and grilled asparagus.

Posted by momstown team on 06/07/2012 - 21:02
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Bacon-wrapped Beef Tenderloin Roast

Thank-you to Chatelaine for the inspiration this holiday! For our Boxing Day family dinner (Christmas #2!) I made this Bacon-wrapped Beef Tenderloin with cranberry-port jus -- so terrific! I had to share as it would be an awesome meal to make for New Year's Eve or for any more seasonal entertaining you have left to do.

 

beef tenderloin

 

Beef Tenderloin is a big piece of meat to buy but plenty are available, especially at a box store like Costco. It's an expensive cut so I felt better having a recipe to follow as I didn't want to wing it (the way I normally cook!) and risk ruining it. The prep is described in full on Chatelaine but it's easy, spread dijon mustard and horseradish on the meat and then wrap in bacon. Great advance prep and then just pop into the oven before dinner.

 

We had roasted new potatoes not the crispy roasted potatoes listed, substituted onions for shallots, and sauteed spinach instead of Lemony Swiss Chard. Adapted the meal plan but didn't touch the Cranberry Port jus and it was the BEST part. So worth digging out the port and making the reduced sauce (honestly, not hard!).

 

Had to share as it was the best roast I've ever made and will definately be a repeat entertaining recipe in our house.

Posted by momstown mama on 12/28/2011 - 00:51
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