Wednesday, June 30, 2010

Vietnamese Subs

Vietnamese Subs

Cook a small beef roast in a Crockpot on low, all day (usually 7-8hrs)
Drain any juices from pot
Shred the meat and put back in Crockpot
Add President's choice Memories of Korea BBQ sauce/marinade (from Superstore)
Leave in Crockpot for another hour.

Put the meat on fresh sub buns that were spread with mayo and top with:
Thinly julienned cucumber
Matchstick carrots
Slices of provolone cheese
Lots of fresh cilantro.


Thursday, June 24, 2010

Baby Curry

This recipe is from a baby’s cook book and Elly loves it but it has quickly become one of my favorites as well. Most of the recipes in this book (9 months and older stage) are dishes that I would have never thought Elly would like but they have great flavor and are something that we have all enjoyed.

Baby’s Curry (serve over steamed rice)

1 large (3/4 lb) cooked Skinless, boneless chicken breast,

1 tsp cornstarch

1 Tbsp canola oil

1 cup zucchini, diced

1 large onion, diced

½ cup red pepper, diced

½ cup Coconut milk

½ cup chicken broth

1 tsp curry powder

Put cornstarch in a small bowl and stir in 1 Tbsp water.

In a wok or frying pan over medium-high heat add zucchini, onion and red pepper; cook until almost tender. Then add coconut milk, stock and curry paste and bring to boil. Reduce heat to medium, cover and simmer until vegetables are fully cooked. Return chicken to pan and stir in cornstarch mixture. Cook, stirring constantly, until sauce has thickened.


· To cook my chicken I boil it in water with a bay leaf over medium high heat for approximately 25 minutes.

· You can use light coconut milk which will change the fat content significantly but it tastes SO much better with regular coconut milk. (Nutritional information is using light coconut milk)

Recipe adapted from: Cooking for baby.

Nutritional Info Per 1 cup

Cal 131 | Fat 9 | Crb 4 | Sug 1 | Pro 10 |

Chicken Parmesan Burgers

These burgers were really yummy and super easy. The Recipe from Annie’s eats required them to be cooked under the broiler but I was happy to bake them. This gave me time to prepare them and tidy up the kitchen before dinner. I also forgot to refrigerate them but this sounded like a good idea so I left it as part of my directions.

Chicken Parmesan Burgers
For the burgers:
1 lb. ground chicken
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
1 clove garlic, minced
Salt and pepper

For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.

Preheat oven to 350. Line a baking pan with parchment paper. Bake the burgers for approximately 45minutes. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

Source: adapted from

Cal 508 | Fat 27.25 | Sat 14 | Chl 159.5 | Sod 927 | Crb 18.83 | Fib 2.33 | Sug 2 | Pro 46.5 |

Monday, June 21, 2010

I have decided to create blog of all the foods I like to prepare that don’t take a lot of time (thyme) and if they do they are well worth the mess and effort. Hope that you enjoy these favorites and they help simplify your life and indulge your palate.