Dinner in a Bowl

I recently saw this article in Woman's Day.  "The secret to making a fast, nutritious, family-friendly feast  Start with a filling base and add ingredients you already have in the fridge."

Step 1:  Pick a Base
Wheat Base, Farro, Quinoa, Wild Rice, Brown Rice, Rice Noodles, Soba Noodles, Arugula, Watercress, Spinach, Baby Kale

Step 2:  Choose Your Protein
Hoisin Salmon:  Season 4 (4 oz.) skinless salmon fillets with 1/2 tsp. each salt and pepper.  Brush each fillet with 1 Tablespoon hoisin sauce to coat.  On a lined baking sheet, broil until opaque throughout, 2 to 3 minutes per side.
Moroccan Chicken:  Combine 1 tsp. sweet paprika, /2 tsp. each ground cumin and cinnamon, 1/4 tsp each salt and pepper, and a pinch of red pepper flakes, Rub onto 4 (5 oz.) boneless, skinless chicken breasts.  Heat 1 Tbsp olive oil in a large skillet on medium.  Cook chicken breasts until golden brown, 2-3 minutes per side.  Transfer to oven and roast at 435 degrees F until just cooked through, 9-11 minutes.
Spiced Tofu:  Slice 14 oz. extra firm tofu 1/4 inch thick.  Place on a cutting board between paper towels; top with a a baking sheet and large cans or other weights; let sit 10 minutes.  Toss with 3 Tbsp. vegetable oil in a 12 inch skillet on medium high heat.  Carefully add tofu and cook until deep golden brown, 2-3 minutes per side.  Transfer to a paper towel-lined plate and season wit 1/4 tsp. each salt and pepper.
Cilantro-Lime Black Beans:  In a small saucepan on medium eat, combine 1 (15 oz.) can black beans (rinsed) and 1/2 tsp. each ground cumin and salt and cook until warm.  Add 1/4 cup chopped cilantro ad 2 Tbsp. fresh lime juice.
Step 3:  Add Vegetables
Tomato Salad:  Toss 1 pint cherry tomatoes (halved) with 1 Tbsp. olive oil, 1 sliced scallion, and pinch each salt and pepper.
Maple Chili Sweet Potatoes:  Whisk together 2 Tbsp each olive oil ad maple syrup, 1 tsp. chili powder. and 1/4 tsp. each cayenne and salt.  Toss with 2 medium sweet potatoes (1/2 inch chunks).  Roast on rimmed baking sheet at 425 degrees F until golden brown and tender, stirring halfway through, 35-40 minutes.
Garlicky Kale:  Heat 2 Tbsp olive oil in a large skillet on medium and cook 2 large cloves garlic (finely chopped) until golden brown, 1 minute, Add 1 large bunch of kale (stemmed and chopped) a handful at a time, tossing until wilted before adding more.  Season before adding more.  Season with 1/4 tsp each salt and pepper and cook until just tender, 3-4 minutes.
Honey Mustard Broccoli:  On a rimmed baking sheet lined with nonstick foil, toss 2 large heads broccoli (cut into small florets) with 2 Tbsp each hone mustard and olive oil, and 1/2 tsp. salt.  Roast at 425 degrees tossing once, until tender and charred in spots, 25-30 minutes.
Sweet 'n' Tangy Slaw:  Whisk together 2 Tbsp cider vinegar, 1 Tbsp honey, and 1/4 tsp. each salt and pepper.  Toss with  1/2 large head red cabbage (cored and shredded).  Let sit, tossing occasionally, at least 10 minutes or refrigerate up to 3 days.
Step 4 Drizzle on Sauce
Mediterranean Olive Sauce:  In a blender, puree 1 cup pitted olives, 1/4 cup olive oil, 2 Tbsp lemon juice, 1 tsp Dijon Mustard, 1/4 cup fresh parsley leaves, 2 cloves garlic, and 1/4 tsp. red pepper flakes until nearly smooth.
Cilantro-Lime Yogurt:  In a blender puree 1 jalapeno (seeded and chopped), 1 cup Greek Yogurt, 1/2 cup cilantro, 2 Tbsp fresh lime juice, and 1/4 tsp. each ground cumin and salt until very smooth.
Sriracha-Honey Vinaigrette:  Whisk together 2 Tbsp each cider vinegar and olive oil, 1 Tbsp sriracha, 1 tsp. honey, and 1/4 tsp. salt.
Romesco Sauce:  In a food processor, pulse 1 cup roasted red peppers, 1/2 cup (packed) parsley, 1/4 cup salted almonds ad pinch salt until almost smooth.
Step 5 Top It Off
Sesame Cucumbers:  Whisk together 2 Tbsp rice vinegar, 2 tsp sesame oil, 1 tsp. sugar, and pinch salt.  Toss with 1 medium seedless cucumber (very thinly sliced) Refrigerate 10 minutes or up to 3 days.
Crispy Chickpeas:  Rinse and rain 1 (15 oz) can chickpeas; pat very dry with paper towels, discarding any loose skins.  On a rimmed baking sheet, toss with 1 Tbsp olive oil, 1/2 tsp. pepper, and 1/4 tsp salt.  roast 425 degrees shaking occasionally until crisp 40 minutes.
Smoky Almonds:  Toss 1/2 cup roasted almonds (roughly chopped) with 1 Tbsp olive oil to coat, then 1/2 tsp. smoked paprika.  Cook in a medium skillet on medium, tossing frequently, until golden brown, 3-5 minutes.
Quick Pickled Onions: Whisk together 2 Tbsp red wine vinegar and pinch each sugar and salt.  Toss with small red onion (thinly sliced).  Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.
Parmesan-Parsley Crumbs:  Heat 1 Tbsp olive oil in a small skillet on medium low.  Add 1/2 cup panko and toast, stirring until golden brown about 3 minutes.  Transfer to a small bowl and add 2 Tbsp each finely chopped parsley and grated Parmesan.

Prep Ahead the Components then assemble and eat later in the week.
Some Combos
Morroccan Chicken Bowl:  Arugula, Moroccan chicken, tomato salad, sweet n tangy slaw, quick pickled onions.
Crispy Chicken & Kale Bowl:  Farro, garlicky kale tomato salad, romesco sauce, crispy chickpeas, avocado.
Salmon Noodle Bowl:  Rice noodles, hoisin salmon, sweet tangy slaw, sriracha-honey vinaigrette, sesame cucumbers, smoky almonds
Roasted Vegetable Bowl:  Spinach, cilantro-lime black beans, maple-Chile sweet potatoes marinated mushrooms, romesco sauce Parmesan parsley crumbs, crumbled feta

Cheeseburger Pie

Betty Crocker's Impossibly Easy Cheeseburger Pie

Bake the magic of a cheeseburger in pie form—it's impossibly easy!

Ingredients

1

lb lean (at least 80%) ground beef

1

large onion, chopped (1 cup)

1/2

teaspoon salt

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Watch Video

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• 3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• 4 Bake about 25 minutes or until knife inserted in center comes out clean.

Oven Roasted Potatoes
(or any other raw vegetable)

Cut up red potatoes
Drizzle with olive oil
Sprinkle with Italian Seasoning or any seasoning of choice

Place in a baking dish and cover with foil
Bake at 350 degrees for an hour or until vegetables are tender.

I have done this with all kinds of potatoes
Butternut squash
fresh green beans

You can do a medley of mixed raw veggies too.

Be creative.

Grandma Candee's Spaghetti Sauce (for 4 or 5)

1 large (46 oz) can of tomato juice or V-8 juice
1 32 ounce can of tomatoes (whole or chopped)
4-5 quarter bulbs of garlic (use a garlic press)

Tater Tot Casserole

I'm giving this an update after perfecting the recipe with Zoe, we've come up with a few additives and combinations that we really like.  I will put the additions in bold so if you prefer the original, you can keep making it as is.

Tater Tot Casserole

2 pounds ground beef or turkey
1 can cream of chicken soup
1 cup Frozen peas and carrots

1/2 cup milk

1 Tablespoon worcestershire sauce

2 cups shredded cheese (prefer cheddar jack)
Tater tots spread in a single layer on top

Salt and Pepper (approximately 1 tsp of each)

Brown the ground beef (if using turkey, add onion, garlic and seasoning).  Drain. Mix in peas and carrots, soup, milk, Worcestershire sauce, salt and pepper and 1 cup of the cheese.  Pour into the baking dish (I really liked in in my 8 x 11 baking dish).  Sprinkle with remaining cup of cheese and Bake at 425 for 25 minutes.  Place into a 9 X 13 pan.  Stir in frozen peas and carrots.  Cover with a layer of tater tots.  Pour soup over the top and bake at 350 degrees for 30 minutes or until tater tots are cooked.

Grandpa Sonny's Mashed Potatoes

My father LOVED his mashed potatoes.  My oldest had this recipe in her file and my youngest asked me to add this to my blogspot.  Even with the recipe, I am unable to replicate his smooth texture without being runny.  My younger sister, though, can make them perfectly.  Here are the basics.

Peel potatoes, cut them into quarters and put them into a pot of water.
Boil until tender
Drain the water off of the potatoes
Mash them
Add several chunks of butter
Add milk in slowly while beating with the electric mixer until of a smooth consistency.  Serve warm.

A tip, if the potatoes finish cooking before you are ready to serve them (other meal items aren't done yet) keep them warm but don't mash them until you are ready to serve them.

Natasha's Blue Ribbon Carrot Cake

Natasha entered this recipe into the Antelope Valley Fair when she was still in grade school and won first place.  It's very moist (the judges loved that) because she doesn't like raisins, so she added extra carrots.  If you don't shred fresh carrots and try to do a short cut version by using pre-shredded carrots from the grocery store, you will not achieve the same moistness.

2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp baking powder
3 plus cups shredded carrots
1 cup cooking oil
4 eggs
1 cup chopped walnuts

Preheat oven to 350 degrees
In a bowl combine flour, sugar, baking powder, baking soda, cinnamon.  Add carrots, oil and eggs.  Beat with electric mixer until combined stir in oil and 1 cup chopped walnuts.
Pour into two greased round baking pans.  Bake in a 350 degree oven for 30-35 minutes or until a toothpick inserted near the centers comes out clean.  Cool on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.

Cream Cheese Frosting
2 3 ounce packages cream cheese
1/2 cup margarine or butter
2 tsp. vanilla
 4 1/2 - 4 3/4 cups powdered sugar

In a bowl beat together cream cheese, margarine, or butter and vanilla til light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of 2 8 or 9 inch cake layers.  Cover cake, store in refrigerator.