Pasta e Fagioli

https://www.twopeasandtheirpod.com/pasta-fagioli/

Used 28oz crushed tomatoes, 14oz petite dices

 

 Original recipe below:

Ingredients

2 tablespoons olive oil
1 small yellow onion  chopped
1 medium carrot chopped
1 celery stalk chopped
3 cloves garlic minced
2 bay leaves
3 (15 oz) cans diced tomatoes
2 (14.5 oz) cans vegetable broth
2 (14 oz) cans cannellini beans, rinsed and drained
1 small parmesan rind
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried rosemary
Dash of crushed red pepper
1 cup dried ditalini or other small pasta
1/4 cup chopped flat-leaf parsley
Grated Parmesan cheese for serving, optional

Instructions

In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.

Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.

Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
Ladle into bowls and serve with grated Parmesan cheese, if desired.

Note-for gluten-free, use gluten-free pasta. We like to serve the soup with crusty bread or garlic bread.

Ramen Stuff

Roasted broccoli and green beans this time. More better.

Fried Rice

Made a huge thing of fried rice. 2 cups brown rice.  Scrambled 5 eggs.  Onion, garlic, ginger. Then lots of veg. Green beans, carrots, snap peas, etc.  Teriyaki meatballs.

Chilaquiles

Because why not. Fried some tortillas in a bit of avocado oil and then lightly salted. Back into the pan with some totally mild salsa. Scrambled eggs, refritos, check one two.

Fried Rice

Asparagus, cabbage, peas, teriyaki meatballs.  Not sure what else.  There's a recipe somewhere but I don't know where it is.

Ramen Stuff

So yea, having a child is hard. We've made some things but who knows what.

Anyway, this is a recipe that started with the Coopers.

Use a big pot not a frying pan.

Browned a big package of burger. Remove from pan.

Cooked 5 packages of ramen according to directions. Discard spice packages.

Make the sauce:

Scallions and ginger in a good amount of oil. Then add garlic. Cook a bit then add tamari.

Put meat back in pan and add a bag of frozen veggies. Stir. Add ramen back in.

More tamari, rice vinegar and sesame oil.

We also roasted broccoli and put it in.

Turkey Tacos

Ground turkey, corn, beans, Rick Bayless. Yum.

Thai Fish Curry

https://www.plated.com/recipes/thai-fish-curry-with-kaffir-lime-and-jasmine-rice-3

We doubled this roughly.  And added garlic.  And used a green curry that had lime goodness going on instead of the red (since we couldn't find Kaffir lime leaves).

INGREDIENTS

10 ounces tilapia
1/4 ounce ginger
1 tablespoon light brown sugar
1 14-ounce can lite coconut milk
1 tablespoon fish sauce
2 ounces baby spinach

2 kaffir lime leaves
2 teaspoons red curry paste
8 ounces vegetable stock
2 tomatoes
1 red onion

DIRECTIONS

Cook Rice - fluff with fork

While rice cooks, rinse spinach. Rinse tomatoes and cut into ½-inch dice. Trim and discard skin of ginger and mince. Peel onion and cut into small dice.

Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add ginger and onion and sauté until softened, about 5 minutes. Add curry paste and cook, stirring, until coated, about 1 minute—red curry paste is flavorful, but not overly spicy. If you're sensitive to heat, use less, but keep in mind, it provides the dish's signature flavor!

Add coconut milk, vegetable stock, brown sugar, fish sauce, kaffir lime leaves, and tomatoes to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until curry is thickened and flavors have melded, about 10 minutes. Season with ¼ teaspoon salt and pepper as desired.

Increase heat under pot to medium high. Pat tilapia dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. When curry is bubbling, nestle fish into curry. Cook until fish is opaque, about 5 minutes. Stir in spinach to wilt, about 30 seconds more. Remove pot from heat and, if desired, remove and discard kaffir lime leaves.

Spoon rice and Thai fish curry into roomy serving bowls. Enjoy your fragrant masterpiece.

Sausages and Kale

Sauteed some anaheim chilis, then steamed/sauteed some kale.  Lime juice, sliced almonds. Cumin, cinnamon, chipotle chili powder, etc.  Not too bad.

Fried some sausages to go with it.

Shrimp Curry

Green beans, shrimp, red pepper, coconut milk, red curry paste, rice.

Pretty good.

Chicken and stuff

Crock pot chicken with roasted broccoli and sweet potatoes. Then did some chicken enchiladas.

Chicken Rice Soup

Sauteed some carrots and celery and stuff. Added a couple quarts of stock. Poached a couple breasts then shredded. Cooked rice on the side. Tasty.

Turkey Pasta

Peppers, carrots, ground turkey, sauce. Not too shabby.

Turkey Fajitas

Sliced some onions and peppers and sauteed with spices.  Added some ground turkey and browned.  Added a package of Rick Bayless taco sauce.  Topped with avocado, cotija, etc.  Yum.

Broccoli, sweet potatoes, tilapia

Roasted sweet potatoes and broccoli. Cooked some quinoa. Pan fried some tilapia. Topped with lemon and tahini.  Could have used some garlic but was otherwise good.

Baked Salmon with Green Shiitake

Baked some salmon with some kind of rub on it.  Lime juice and other things as well.  Roasted some shiitake mushrooms with green beans and garlic?  Maybe some sesame oil and soy in there too.  Turned out pretty good.

Burgers and Veg

Grilled up some burgers and veg.  Sweet potato, pepper, asparagus.

Moroccan Chickpea Salad

https://www.popsugar.com/food/Carrot-Chickpea-Feta-Salad-38073311
 
Notes

Editor's note: 1 1/2 cups cooked chickpeas is equivalent to 1 15-ounce can. If making the salad ahead of time, reserve the pistachios and add them before serving to preserve their crunch.

Ingredients

4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2-3/4 cup crumbled feta cheese

Directions

Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.

In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.

Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

Serve or cover and chill in the refrigerator for up to 3 days.

Crock Pot Chicken Curry

http://www.superhealthykids.com/slow-cooker-coconut-chicken-curry/

This was pretty good.  We should make it again.

Ingredients

1 medium – onion
2 medium – carrot
2 clove – garlic
1 medium – bell pepper, green
1 medium – bell pepper, red
1 pound – chicken breast
1/4 cup – tomato paste, canned
1 cup – coconut milk
1 teaspoon – salt
1/8 teaspoon – black pepper, ground
3 teaspoon – curry powder
3 teaspoon – garam masala spice

Serve With:

1 cup – brown rice, raw
2 medium – mango

Directions

Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.

Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.

In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.

Pour sauce over chicken and veggies, place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.

About 1/2 hour before serving, cook rice according to the package directions.
Serve curry over brown rice with mango slices on the side.

To cook perfect brown rice, try using a pressure cooker! Also, frozen mango will work just as well if fresh is no longer in season.

If you want to add more spice you can do a couple of things:

Add more curry powder
Chop a few jalapenos with the seeds and add to the veggie mix.

This recipe as is not spicy, which is perfect for most kids.  Even my almost 1 year old loved it.

Fasty Tacos

Yum.