Kid’s Menu for adults

Here’s the thing.. Most restaurants say it is NOT okay for an adult to order from the kid’s menu. I say coloring outside the lines is A-OKAY! Throw on your pj’s, your favorite movie (or cartoon) and eat your childhood’s favorite dish with your loved ones!!! Here’s a recipe I recently enjoyed- Always fast, easy and a time traveler!

chili dogs.

Ingredients

• 1 pound lean ground beef

• 1 (12-ounce) jar chili sauce

• 1 (1.48-ounce) packet chili seasoning

• 1/4 cup water

• 1 teaspoon worcestershire sauce

• 1 tablespoon yellow mustard

• 1/2 teaspoon onion powder or half an onion minced.

• 8 beef hot dogs

• 8 hot dog buns

• Shredded Cheddar, to serve

****2-5 drops tabasco sauce*****

Don't forget to buy a bag of your favorite chips!!

In a large pot over medium heat, brown the ground beef in olive oil stirring constantly to break up all the clumps into fine pieces.

Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.

Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili,cheddar cheese, and chopped white onion.

Let's grab some beer and enjoy! (24 hours in a day, 24 beers in a case. Coincidence?)

Cubicle Lunch.

If you’re like me (a morning snoozer), you have maximized the exact time you need to wake up before work in order to: shower, brush your teeth, change, and then head out the door. Getting up another 15 minutes earlier to pre-make lunch for that day is just NOT HAPPENING! So I end up with the same old battle of going out to eat Vs. “home made” frozen piece of crap they sell at grocery stores….uuggh!! PLUS Im slooooowly going broke! haha!! Aren’t you? Here’s a plan to start nd SAVING money! eating healthier and start SAVING money! . plan to start eating healthy at work AND saving money!

ONE RULE- You (office pet!) need to STOP making excuses and START packing lunch for work! “My workplace does not have a fridge”, “I don’t have time in the mornings” and “I dont have time to cook”. DO IT. Make more food whenever you cook dinner at home. If you’re cooking pasta, cook some extra and save it, that will do for 2 great lunch days!

Sandwiches are quick and easy. If you hate soggy sandwiches, then pack each individual ingredient separately and assemble your meal at lunch time. Not only are salads healthy but they are also convenient and do not require microwaving. My favorite quiche tastes wonderful at room temperature. There are MANY things you can cook in less than 15 minutes! Here’s a little help http://brokeassgourmet.com/ and http://www.rachaelray.com/food.php .

It may take a bit of preparation at first, but you’ll soon get the hang of it! And the savings will almost certainly be worth it!

Recipes

Salami and Cream Cheese Sandwich

Ingredients

1 teaspoon grainy mustard

2 slices rye bread

2 ounces salami (about 6 slices), thinly sliced

1/2 small bunch arugula, trimmed and washed

1 tablespoon cream cheese

Directions

Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.

Baby Spinach Salad with Tuna

Ingredients

2 tablespoons plain low-fat yogurt

1 to 2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

Coarse salt and ground pepper

3 ounces baby spinach (about 3 cups, loosely packed)

1/2 cup seedless red grapes, halved lengthwise

1/4 cup thinly sliced red onion (optional)

1 can (3 ounces) chunk light tuna packed in water

Flatbreads, for serving (optional)

Directions

In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight. Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

**Now stop reading and get back to work bitch!**

The SOLO Shopper.

I went grocery shopping this weekend thinking “finally, no more roomies! Groceries for ONE! This is going to be CHEAP!!" ……….It wasn’t. haha! I ended up with a bunch of things that will take me years to finish or they’ll end up forever in my freezer! Sure, cooking for one isn’t as fun but — I’ve got great news!! Stockpile these basic ingredients and you'll have a few weeks' worth of cool healthy meals at the ready.

Pantry:

Don't leave Costco without them.

1. Jarred tomato pasta sauce

2. Dried pasta

3. White rice

4. Low-sodium chicken broth

5. Peanut butter

6. Canned beans (such as chickpeas, cannellinis, kidneys)

7. Dry breadcrumbs

8. Extra-virgin olive oil

9. Dried herbs and spices

Refrigerator:

There's room — Please toss the F*^! pizza box.

1. Fresh herbs

2. Eggs

3. Plain yogurt

4. Milk

5. Cheeses (such as cheddar, Parmesan, and mozzarella)

6. Lemons

7. Condiments (such as Dijon mustard, ketchup, BBQ sauce, mayonnaise, and soy sauce)

8. Jams (such as strawberry, raspberry, and apricot)

9. Salad greens

10. Onions

Freezer:

**vodka**

1. Bacon (always a goodie)

3. Boneless, skinless chicken breasts (I like to cut some into strips and others cubed for easy use.)

4. Frozen vegetables (such as broccoli and mixed veggies)

7. Peeled and deveined shrimp

8. Pizza dough

9. Frozen fruits (such as strawberries, blueberries and mango)

10. Ice cream

Broccoli and Cheese Calzones with Tomato Dipping Sauce

1 package frozen pizza dough, thawed

1 (10 ounce) package frozen broccoli florets, thawed and finely chopped

1/3 teaspoon garlic powder

1/2 teaspoon dried oregano

1 cup shredded mozzarella

1/2 cup grated Parmesan

2 Tablespoons extra-virgin olive oil, divided

Jarred tomato sauce

Preheat oven to 500 F.

In a medium bowl, combine broccoli, garlic powder, oregano, mozzarella, parmesan, and 1 tablespoon olive oil. Set aside. Divide pizza dough into four sections. Roll each piece into a six-inch circle. Evenly divide broccoli mixture onto 1/2 of each circle, leaving a 1/2 inch border. Fold the unfilled side over the filling. Crimp the edges with a fork.

Place the calzones onto a lightly-greased baking sheet. Using a pastry brush, coat each calzone with remaining 1 tablespoon olive oil. Bake for 15 minutes, or until golden brown. Sprinkle with parmesan and serve with prepared tomato sauce.

Spaghetti Carbonara

1 lb. spaghetti

8 slices bacon, cut into 1/2 inch pieces

2 eggs

3/4 cup grated parmesan cheese

1/2 cup pasta water

1/4 teaspoon black pepper

In a large pot of salted boiling water, cook spaghetti until al dente, about 8-9 minutes. Drain and reserve 1/2 cup of pasta water. In a large sauté pan, cook bacon until crisp. Transfer to a paper towel-lined plate to drain. Drain grease from pan.

In a bowl, whisk eggs, parmesan, pasta water, and pepper. Place pasta in large sauté pan over medium-low heat. Quickly stir in egg mixture and reserved bacon and toss to coat. Remove from heat and serve immediately.

Chicken Parmesan

2 pounds chicken breasts, cut into strips

2 large eggs

1/2 cup Parmesan cheese

3/4 cup dried breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 Tablespoon olive oil

2 cups jarred tomato sauce

1 cup shredded mozzarella cheese

Preheat oven to 400 F.

In a medium bowl, lightly beat eggs. In another bowl, combine parmesan, breadcrumbs, salt, pepper, and garlic powder. Dip chicken strips in egg, then in breadcrumb mixture. Place on a baking sheet.

In a large skillet over medium heat, heat olive oil. Add chicken strips and brown about 3 minutes per side. Spread one cup tomato sauce in a 9 x 13 inch baking dish. Place chicken on top of sauce then top chicken with remaining sauce and mozzarella. Bake 10 minutes, until cheese is completely melted.

Thai-Style Shrimp and Noodles

1/4 cup peanut butter

2 Tablespoons soy sauce

1 teaspoon ginger, grated

2 Tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/2 pound spaghetti or linguine

20 frozen shrimp

1 cup frozen vegetables (I like to buy the stir-fry mix)

1/4 cup fresh cilantro, minced

In a small bowl, combine peanut butter, soy sauce, ginger, lemon juice, garlic powder and red pepper flakes. Set aside.

Bring a large pot of salted water to a boil. Cook pasta about 7 minutes. Add frozen shrimp and cook an additional 2 minutes then add vegetables and cook 2 minutes. Drain. In a large bowl, toss pasta mixture with peanut butter sauce and cilantro.

Strawberry Ice Cream Sundae

1/2 cup frozen strawberries

1/4 cup strawberry jam

1 Tablespoon water

Ice cream

Combine all ingredients in a small saucepan and cook over medium low heat until syrupy. Serve over ice cream.

Its time to STOP being that woman at the grocery store pushing a cart filled with frozen pizza, lettuce, a variety of salad dressings, wine, water bottles and a box of Tampax!! START Celebrating everything.. Yes, even your meals!

** Chubby Hubby? Soup him up! **

Lentil soup is delicious and a great dish to enhance with your favorite vegetables, meats, herbs, and spices. Besides, It's healthy and nutritious. To prepare lentils for cooking (pst..just follow the directions on the package for soaking them).

Work with lentils a few times and you will start to get a feel for the flavors you can use to enhance your soups. Dried and fresh herbs work very well in lentil soups, as do poultry and hearty root vegetables!!!

Ingredients
1 tomato diced
1/4 onion chopped
1 clove garlic chopped
1 galon chicken or vegetable broth
1/2 red pepper chopped
2 tablespoons olive oil
1 kg lentils
2 jalapenos thinly sliced
3 drops tabasco sauce
2 sausages sliced

From now on, you will OBEY ME. 'kay? Now just nod your head once for yes. That's good!

Step by Step

1. Place the lentils in boiling water under high heat and bring to a boil, then lower the heat and cover the pot- leave for 30 to 45 min. DONT PEAK!

2. Take another pot and add the olive oil on low heat, place the onions until the onions turn translucent then add garlic, tomato, sausage, jalapeno, tabasco, red pepper and stir for about.. 5 to 7 minutes.

3. In a third pot (dont worry, they are all easy to wash!) Heat the chicken or vegetable broth until it starts boiling, then drop a little bit to the 2nd pot and stir for another 3 minutes.

4. Once the lentils are dry, you can go ahead and place all the chicken broth into the 2nd pot, then add the lentils and turn to high heat for about a minute or two season with salt and pepper if necessary and you are ready to go! (you might want to add your favorite cheese under your bowl hehe!)

5. Garnish with cilantro leaves :)

With love, from my kitchen to yours!

Kosher Food

Recently I’ve been extra curious about Jewish traditions. I’ve learned something that I would love to share through my blog for all the food lovers and followers. Kosher is the food that meets the Jewish dietary laws. It comes from the Hebrew word for “fit” or “proper” (kashrut). The word “kosher” is not only used for food, however. Kosher basically means food that follows all the Jewish legal guidelines- The laws are rather extensive but I’ll try to make it short fun and easy to read, I hope you enjoy it as much as I did!

With all the teachings of the Torah (Judaism's founding of legal and ethical religious texts)the signs of a Kosher animal can be understood on many different levels. The ten kosher animals listed in the Torah all have both split hooves and chew their cud. What all these animals have in common is that they all graze for food and are not predators. Deer, sheep and goats for example, are all kosher, while pig and rabbit for example are NOT.

Although the Torah permits man to eat animals, a Jew is commanded to do so only under very strict limits, such as eating only certain animals that undergo the prescribed slaughtering (killing) and have all the blood removed. In addition, the only animals permitted are those who don’t kill other animals. “We are what we eat” right? and the Torah does not want jews to take into their beings the very essence of the animal, especially if its very nature is connected to killing.

The two signs of kosher animals are also understood in a more symbolic manner. Since man contain both an animal soul as well as a Divine soul, the signs of a kosher animal relates to these two energies within each and every person.

Split hooves represent the idea of choice and free will. Animals do not possess free will, whereas man does. A split hoof symbolizes to the Jews the constant choices before them, the proverbial crossroads which split before them again and again during life. Chewing the cud represents not acting quickly when making choices especially from powerful animal urges. Rather, they are taught to think things over deliberately and even after doing so to bring up the ideas once again in order to “chew them over” again.

Free choice and analytical thought is what they believe separates them from the animal kingdom. Therefore, if they are to eat meat it should be in a way that strengthens their good qualities and strengthens the Divine within them.

*Only certain birds are considered kosher in the United States. This includes chicken, duck, goose, and turkey.

*What I understood about pig is that its certainly NOT kosher because back in the day, many people died from eating pigs that weren't well cooked. When raw pig is ingested, the parasites that live in the pig can cause fatalities in humans. In order to prevent this from happening, the Jews decided to make pigs un-kosher.

*Lobster lovers might be disappointed to find that for seafood or fish to be kosher, it must have fins and easily removable scales. Shellfish generally, and lobsters, shrimp, and clams, specifically are not kosher. Fish, on the other hand, such as tuna and herring, are kosher, but only if they are prepared by a kosher fish monger with kosher cutting implements and machines.

*Processed food must be prepared in the presence of a rabbi.

*Poultry and meat must be slaughtered under strict guidelines called "shechita." This means the animals are slaughtered without pain. Only those who are trained and qualified are allowed to slaughter kosher animals. Once the animal is no longer alive, another team of experts will examine the animal to be sure the animal is without illness, abnormalities or anything else that can be considered unsanitary. The lungs in particular must be pure. In addition, all blood, nerves, and most fat must be removed.

*Kosher kitchens must maintain separate sets of utensils, pots, pans, dishes, and anything else that comes in contact with food. In addition, dishes and utensils in a kosher kitchen can't be washed together. If a kitchen has two sinks, it is an ideal setup for a kosher family. If not, separate wash buckets are often used. Dishes and utensils must be dried using separate racks or dishtowels as well.

There are many many many other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K which means the food is neither dairy nor meat, but rather neutral.

Here’s a kosher recipe I would love to try but Ive been really busy, it looks great though, if anyone dares to try it, please comment on it!

http://www.chefkosher.com/index.php?option=com_content&view=article&id=318:chicken-in-bbq-sauce&catid=41:poultry&Itemid=65