Suburbanmomcooks’s Weblog

Recipes

Sour Dough Croutons

Cube sour dough bread (I do this to all the crusts from all the sandwiches my kid’s eat)

Drizzle with olive oil

Add salt and garlic powder to taste

Mix well.

Spread out on a Silpat with a Perforated Baking Sheet and put in a preheated, warm oven (250 degrees) over night or until crunchy.

The croutons store well in containers in the pantry. Great on salads, in soup, and I like them in Turkey meatloaf.

Turkey Meatloaf Patties

1 package ground turkey from Trader Joes

2 eggs

2 tblsp mustard

4 leaves of Chard, de-veined and finely chopped

1/2 cup Sourdough Croutons

1 tblsp Soy Sauce

Mix all ingredients together, form into patties and cook in a skillet roughly 5 minutes on a side.

Serve on toasted sourdough bread. It’s especially good with homemade Savory Plum jam (can’t find this recipe right now but I’ll keep looking). We had it with guacamole and organic tortilla chips.

Garlic Dill Mayo

1/4 cup Mayo

1 clove of garlic (I like to use the frozen stuff from Trader Joes)

1 tsp dill

Mix all ingredients well.

Broken Lasagna

1 box of no boil lasagna noodles, broken up into bits

2 cups cheese (any kind; ricotta, mozzerella, cheddar, whatever you have on hand); reserve about 1/2 cup for the top

2 leftover Turkey Meatloaf Patties, broken up into bits

1 1/2 cups of marinara (use leftover or store bought)

Mix all ingredients well and pour into a Demarle Flexipan Mold. I like to use the Fluted Square Mold. Top the mixture with the reserved 1/2 cup of cheese. It’s important to do this: all the broken bits of no boil noodles need to be covered with cheese, otherwise they stay kinda crunchy.

Cook in a preheated 350 degree oven for about 25 minutes. Serve with a spoon right out of the Fluted Square Mold. You can flip it onto a plate too if you are looking for a nice presentation.

Oriental Dressing from Nourishing Traditions by Sally Fallon

4 tblsp rice vinegar

2 tblsp soy sauce

2 tsp freshly grated ginger

2 tsp toasted sesame oil

2 tsp chopped green onions or chives

1 mashed clove of garlic

1tsp raw honey

2/3 cup olive oil

Place all ingredients in a jar and shake well.

Crispy walnuts (or peanuts, or cashews, or almonds…)

Soak raw, organic walnuts in filtered water with a pinch of sea salt overnight.

In the morning, rinse the walnuts well, spread out evenly on a Silpat with a Perforated Baking Sheet and put into a preheated 250 degree oven for 24 hours.

Store crispy nuts in an airtight container in the fridge.

Note: I have used this recipe with raw organic almonds and organic cashews.

Roasted Broccoli

In a bowl, combine 2 cups chopped broccoli, salt to taste and a scant 1/4 cup of olive oil. I also like to sprinkle a little garlic powder on top. Mix well. Spread it out evenly on a Silpat with a Perforated Baking Sheet. Bake in a preheated 350 degree oven for about 12-15 minutes. It’s the best broccoli you’ll ever eat!

Variation: Add thinly sliced leeks to the broccoli. Or, scatter some grated parmesan cheese on top of the hot broccoli after it comes out of the oven. Yum!

Poached Salmon

I usually cook about a pound of salmon at a time (wild caught, Alaskan only!). I rinse it and put in in the Flower Mold with a Perforated Baking Sheet with a sprinkling of salt and a couple of tablespoons of filtered water or orange juice. I use the Octagonal Silpat as a lid to keep all the steam in. I put it in a preheated 350 degree oven for about 12-15 minutes depending on the thickness of the salmon.

Whole Roasted Chicken

I prepare my whole chicken by rinsing it inside and out and cutting off any extra neck skin. Next, I put some chopped fruit (I’ve used apples, oranges, tangerines, cranberries), onions and 2-3 cloves of garlic inside the cavity. These are rough chopped, not neat little pieces. I rub the outside of the chicken all over with olive oil and sprinkle salt and pepper all over it. I place it in one of my Demarle Flexipan Molds; I’ve use the Pie Mold, the Flower Mold, the Square Mold with a Perforated Baking Sheet…they all cook the chicken evenly and clean up quickly. I bake the chicken in a preheated 400 degree oven for about 30 -40 minutes depending on how big it is. (I like the skin to be golden). I let the bird rest, breast side down for about 15 minutes before carving.

(to be posted granola bars)

11 Comments »

  1. […] for dinner tonight. I used some leftover mashed potatoes and smashed beans with cheese plus I roasted some broccoli with leeks. I LOVE roasted broccoli! We picked blueberries today, so obviously we had some at dinner too. […]

    Pingback by The Missing Link « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:09 am |Reply

  2. […] the kids had…..bagels of course. L had some smashed beans with cheese too. Tonight I’ll roast some broccoli to add to our Annie’s Soup. I will save some for the Broken Lasagna on Tuesday […]

    Pingback by Week 3 Starts… « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:10 am |Reply

  3. […] 4:54 am Tags: blueberries, bread, canning, Demarle, food, grocery, Recipes Lovely dinner tonight. Poached chicken in the Flower Mold with the Octagonal Silpat, sauteed green beans, and a pot of organic long grain […]

    Pingback by Day 21 « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:12 am |Reply

  4. […] at hand…I’m supposed to be keeping track of how my menu is going. Saturday night we had broken lasagna in the Fluted Square Mold for dinner. Sunday night we had friends over so I splurged a bit (but […]

    Pingback by Catch Up (with Hot Dogs) « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:15 am |Reply

  5. […] I made 2 nitrate-free beef hot dogs, a box of Mac and Cheese, 2 buffalo burgers and a side of rice with Oriental Dressing. I also served some hand-picked raspberries. The conference call started on time and I was there to […]

    Pingback by Day 13 Menu Switcheroo « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:19 am |Reply

  6. […] we had a beautiful grass fed (no grain, not even in the weeks before slaughter) rib eye. I roasted broccoli on my Silpat and made a pot of long grain brown rice. Not a bad dinner. We ate together at the […]

    Pingback by Day 12 Ahhhh….BEEF! « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:21 am |Reply

  7. […] It was wonderful. I made a cold side dish of leftover long grain brown rice with green onions and Oriental Salad Dressing from Nourishing Traditions. Yum! Instead of a vegetable, I put out a bowl of blackberries with the […]

    Pingback by On to Day 9, Accidental Dinner « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:24 am |Reply

  8. […] on to the Salmon Burgers with Rice and Salad. Originally, it was with Chard, but I used that in the Turkey Meatloaf Patties and then again in the Broken Lasagna. Not a bad dinner tonight, very healthy, fairly quick to make. […]

    Pingback by Day 6: Salmon Burgers with Rice and Salad « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:29 am |Reply

  9. […] leftover Turkey Meatloaf Patties, broken up into […]

    Pingback by Day 5: Broken Lasagna « Suburbanmomcooks’s Weblog — August 12, 2008 @ 6:30 am |Reply

  10. […] 1/2 cup Sourdough Croutons […]

    Pingback by Day 4: Hot Dogs and Hamburgers « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:25 am |Reply

  11. […] the politics behind food and ways to prepare food in a more healthy and sustainable way. My favorite recipes to date are the waffles and pancakes (absolutely the best I’ve ever had), chicken stock(it […]

    Pingback by Life in the Suburbs is under attack! « Suburbanmomcooks’s Weblog — August 13, 2008 @ 5:28 am |Reply


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