November | 2013 | My Foodie Call | Page 3

Monthly Archives: November 2013
- Baked Omelette Squares for the family breakfast
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 16th
  No time for individual omelettes?
  
  There are these broccoli egg muffins from a while back. Or you could try these babies. They’re awful fast too…
  
  First chop some veggies. Your choice.
  
  Blend your egg, almond milk, and flour concoction…
  
  Pour into your prepared pan.
  
  Bake it up!
  
  Add cheese. Bake for a few more minutes….
  
  Behold…Omelette Breakfast Squares: For the person that actually wants to relax on Sunday morning.
  
  P.S. You can actually make this the night before and just re-heat in the oven in the A.M.
  
  Baked Omelette Squares
  
  Ingredients:
  - 6 eggs
  - 1 cup almond milk
  - 1/2 cup whole wheat flour
  - 1 cup chopped vegetables of choice (I used red pepper and asparagus tips)
  - 1 tablespoon nutritional yeast (optional)
  - 1/2 cup shredded cheese of choice
  Directions:
  1. Blend all ingredients in a blender until smooth.
  2. Pour in a 13X9 well-greased or sprayed pan.
  3. Add vegetables.
  4. Bake at 450 for 15 minutes.
  5. Take pan out and top with cheese.
  6. Bake for 3-4 more minutes.
  7. Let cool.
  8. Slice into squares and serve.
  Posted in Breakfast | Tagged asparagus, egg, nutritional yeast
- A twist on a salmon salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 15th
  Slowly still plugging away at the other winning recipe’s from the Healthy Lunchtime Challenge. This recipe’s winner is from the District of Columbia and is called Inga Binga’s Salmon Salad. Basically its baked salmon over a bed of quinoa, tomatoes and greens. The actual recipe calls for arugula, but I knew my kids would flip out if they saw arugula, in a bad way. Too peppery for young taste buds. I made that mistake once. Ha!
  
  Try again in 10 years?? 🙂
  
  Inga Binga’s Salmon Salad.
  
  To replace the arugula we used basic romaine lettuce. Safe enough. Although we all liked the salad, we all agreed that it needed a tad more dressing than the basic dressing recipe that we made. In the end we added some balsamic vinaigrette and it worked just fine. Overall? It was an easy recipe for when you are craving salmon and salad, but are unsure how to marry the two.
  
  Baked salmon.
  
  Quinoa, tomato, lettuce blend.
  
  This recipe called for a yogurt-based dressing. I gave that task to the 13-year-old My-Foodie-Call member.
  
  The salad.
  
  Topped with dressing and done.
  
  Ingredients:
  
  For the salmon:
  - 1 pound salmon fillets
  - Juice of 1 lemon
  - 21 Seasoning Salute, to taste
  For the quinoa:
  - 1 cup quinoa, rinsed
  - 2 cups water
  - 2 cups cherry tomatoes, cut into quarters
  - 2 cups minced romaine, chopped
  - 3 tablespoons plain Greek-style yogurt
  - 2 tablespoons freshly squeezed lemon juice
  - 2 tablespoons olive oil
  - 1 clove garlic, crushed
  - Sea salt
  Directions:
  
  For the salmon:
  1. Preheat the oven to 375°F or preheat the grill to medium. Brush both sides of the salmon with lemon juice and sprinkle with the seasoning. Arrange the salmon on a prepared baking sheet. Bake salmon until cooked through, about 25 minutes…
  For the quinoa:
  1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer until the quinoa is tender, about 20 minutes.
  2. Let the quinoa cool then add the tomatoes and romaine. Stir to combine.
  3. In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, and salt.
  4. Add the yogurt mixture to the quinoa salad, and stir to combine.
  5. To serve, place salmon on top of some salad.
  6. Salmon can be served hot or cold over the salad.
  Inga Binga’s Salmon Salad.
  Posted in Salads, Soups, and Sides | Tagged salad
- What I pack my kid.
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 14th
  
  Here is the latest “What I pack my kid.” Again, nothing you would see on Pinterest, but here is my reality.
  
  Lunch in a snap.
  
  Let’s take a closer look.
  
  Remember my Whole Wheat Veggie Dog Dinner Muffins? Those are always easy to pack.
  
  I paired these dinner muffins with snap peas.
  
  Orange wedges. Simple.
  
  Yogurt tube. I keep these in the freezer and by the time they get to school they are perfect.
  
  A classic. Animal crackers.
  
  Posted in What I pack my kid. | Tagged lunch
- Dried Basil Pesto with Toasted Walnuts
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 13th
  I was craving pesto.
  
  In the worst way.
  
  The problem?
  
  No fresh basil. Plenty of dried basil though. Let’s make it work in a pesto.
  
  Okay, obviously fresh basil is better for pesto when possible, but having fresh basil at all times?
  
  Not always a reality in this house.
  
  …and walnuts instead of pine nuts??
  
  Yes, way healthier and cheaper than pine nuts!
  
  Gather your goods and food processor. Not rocket science.
  
  Voila. Pesto made with dried basil and toasted walnuts.
  
  Add it to spaghetti and dinner is done.
  
  Dried Basil Pesto with Toasted Walnuts
  - 1/2 cup (a little under a jar) dried basil
  - 1/4 cup walnut pieces
  - 3 cloves garlic
  - 3/4 cup grated parmesan
  - 3/4 cup extra virgin olive oil
  1. Set a dry pan on your stove to medium heat. Toast walnuts for 1-2 minutes, stirring frequently until lightly browned.
  
  2. Put walnuts, basil, garlic, and parmesan cheese in your food processor.
  
  3. Pulse several times to break it up. Then fully process until walnuts are blended in and you have a nice paste.
  
  4. With processor running, slowly pour oil into the feeder of your processor.
  
  5. Continue to run until smooth, 30-40 seconds??
  
  We put it on whole wheat spaghetti.
  
  My 10-year-old who is “meh” about pasta had a huge whopping plate of this after cross-country practice. Winning.
  
  My 6-year-old had two large bowls….
  
  Was hoping to have leftovers for school lunches….No such luck. That’s a good thing, right??
  Posted in Meatless mealtime | Tagged walnuts, whole wheat pasta
- Slow Cooker Flaxseed Pumpkin Butter
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 12th
  Pumpkin butter. Yum.
  
  I wanted to come up with some sort of healthy spread for my kids to put on their toast, mini bagels, waffles, or any other carb-y thing.
  
  Had to be sweet enough for them to want to eat it. Had to be healthy enough for me to want to serve it .
  
  Flaxseed Pumpkin Butter was born. This recipe is not so bad on sugar, has a healthy serving of flax for Omega 3’s, and is a slow cooker recipe to boot.
  
  Slow Cooker Flaxseed Pumpkin Butter
  
  Ingredients:
  - 1- 6.75 oz apple juice box
  - 15 oz can pumpkin puree
  - 1/4 cup packed brown sugar
  - 1 tablespoon flaxseed meal (Not flaxseeds. Buy a box of “milled flaxseed” or if you have some time, grind your own seeds and make your own flax meal.)
  - 1 teaspoon vanilla extract
  - 3/4 teaspoon pumpkin pie spice
  - 3/4 teaspoon cinnamon
  Directions:
  1. Spray slow cooker bowl with non-stick spray to ensure an easy, post pumpkin butter clean up.
  2. Stir and combine all ingredients in your slow cooker.
  3. Cover and cook ok on high for 1 hour. Turn heat to low and cook for 4-5 hours, stirring every hour or so. It should thicken up nicely!
  I put my pumpkin butter in a mason jar and it’s ready to pop in the fridge when I’m not “buttering something up”.
  
  My mini bagel plan in action.
  Posted in Breakfast, Snacks | Tagged pumpkin
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