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Wednesday, April 21, 2010

T is for Twenty Minute meals

As busy moms we balance and juggle so many things, romance, home, work,kids, dinner and ourselves. I have been a working mother for 5 years and a women who works since I was 16. I have always had a job outside of my home until now. It's a different adjustment and I am trying to embrace it. I am a teacher by trade and so it seems easy to be home with one active child and just do some of my "teaching" with him but I am also thinking about reinventing myself and what do I really want to do when my child is in high school or elementary school. I have tried to slow things down and just enjoy the 2 hour park visits, but a person with lots of ideas and adult A.D.H.D it's hard to sit in a park with you child for 2 plus hours- I keep thinking of all the things at home I need to do. Then I am reminded that my son will only be little a short while.
So this post is about Twenty minute meals, little less time in the kitchen could give me more time to pursue some other avenues. I think meal time is important and we still all eat together and I try to serve healthy or clean eating food. I have given you the recipes for Baked salmon ( my husband will eat fish, but not Salmon so I save this dish for when it's just me home) which is rarely an option but I have made it when the boys go to soccer practice and I decided to stay home. I have also given you the recipe for Asparagus Primavera which most men enjoy and my son eats some of it. I also gave you a recipe for a 5 minute egg idea and Spanish pork which is everyone's favorite. I am hoping to learn how to make my posts have printable options so that someone could get a pdf file of my recipes or teaching plans, but for now I am going to just list the recipes: Enjoy and remember they are 20 minute recipes(this one we are having for dinner tonight, I will post-picture)
Spanish Pork
Ingredients:
2 redskin potatoes, cut into 1 inch pieces
1 zucchini, sliced into 1/2 inch rounds
1 medium onion, sliced into 1/2 inch rounds
3 tsp extra-virgin olive oil, divided
4 cloves of garlic in slivers
3/4 lb extra lean ground pork
1 cup of frozen peas
1 cup of frozen corn
1 tsp sweet paprika
1 bell pepper, minced
1 medium tomato chopped
Juice of half a lemon

1/2 tsp dried sage
1/2 tsp dried thyme
sea salt and ground black pepper
1 oz goat cheese
1. fill a medium pot with water and bring to a boil. Add potatoes, cover and reduce heat to medium low and cook for 10 minutes. Pierce potatoes with a knife to make sure they are tender, remove from heat and drain.
 2. While potatoes are cooking, saute zucchini and onion in 1 1/2 tsp oil over medium heat for 3 minutes. Add garlic and cook for another minute, stirring constantly to prevent garlic from burning. Stir in pork, peas , corn and paprika. Cook for 5 more minutes, making sure that all ingredients are evenly distributed across the surface of the pan.
3. Remove pork mixture from heat and stir in bell peppers, tomato and lemon juice. Cover with lid to keep warm while finishing potatoes.
4. Gently toss potatoes with remaining 1 1/2 oil and sage and thyme and season with salt and pepper place about 1.2 cup potatoes alongside quarter of pork mixture on each plate, then crumble goat cheese before serving.
Calories 350 and PS herbs and spices aren't simply used to pretty up or spice up a dish. When combined, 1 tsp of sage and 1 tsp of thyme contain 32% of your daily value of vitamin K; meanwhile1 tsp of paprika has 71% of your vitamin A requirement.
This easy lunch or breakfast for dinner recipe I found in the clean eating magazine
Heat 1 tbsp olive oil in a nonstick frying pan over medium heat. Add 4 egg whites to pan and scramble with 2 cups leftover chopped vegetables and 1 cup cubed deli-fresh low sodium lean turkey or chicken breast. or use chopped carrots or grape tomatoes if you are a vegetarian. stir in 1/2 tsp sea salt and 1 tsp Italian seasoning before serving.

Baked Salmon
Yes, some people don't like fish but salmon offers a heaping serving of antioxidants more than 1/2 your daily recommended need of vitamin C alone.
This dish is mexican inspired- I don't over cook my vegetables and corn is included. You retain more nutrients while boosting the next crisp texture.You can also add cilantro to the dish, but I don't care for it.
INGREDIENTS:(recipe is for 4 people- cut it down for 2 or 1)
4 4oz wild caught salmon fillets rinsed in cold water and patted dry.
1 cup of fresh corn or 1 cup of frozen corn, thawed
1/2 cup red bell pepper, minced
1 medium onion, diced and divided
1 tsp chile powder, plus additional for garnish
1 tsp extra-virgin olive oil
1 large tomato, chopped
1 clove of garlic, minced
*******Look for beans that are packed in bisphenol- A free cans, such as EDEN ORGANIC black beans
1cup of cooked black beans or 1 cup canned black beans, drained and rinsed well.
juice 1/2 lemon
1 cup chopped cilantro *optional
1. preheat oven to 350o  F. Arrange salmon on a baking sheet lined with aluminum foil and bake for 12 minutes using a fork to test donesness. IF center flakes easily and is opaque salmon is done. If not bake another 2 to 3 minutes.
2. In a bowl, combine corn, peppers, half of onion and chile powder. Heat olive oil medium heat and saute corn mixture  for 5 minutes stirring occasionally.
3. In another bowl, combine tomato, garlic, beans, lemon juice and half cilantro and rest of onion. Toss gently.
4. Just before serving, toss remaining half of cilantro with corn saute. Top each salmon fillet with 1/2 bean salsa, then dust corn saute with additional chile powder and serve with salmon and salsa.
Calories 302
Asparagus Primavera
When spring arrives, and with it fresh young vegetables, It's a perfect time to make a primavera dish. If you did not know Primavera means "spring" in Italian and Spanish. Not only is this a vegetarian dinner it is delicious and complete proten thanks to the complementary pairing of grains and beans, it's also chock-full of antioxidants and fiber, an then there's the flavor.
1 1/2 cups dry whole-grain couscous
1 lb asparagus, rinsed and bottom thirds snapped off
8 oz carrots cut into 2 inch sticks
4 oz baby corn cut
15 oz cooked northern beans drained and rinsed and remember look for beans packed in bisphenol-A free cans.
2 cups baby spinach
2 tbsp extra-virgin olive oil
2 tbsp fresh orange juice
2 tbsp champagne vinegar( if you don't have this use white balsamic or apple cider vinegar)
1 tsp dried dill or fresh dill
sea salt and ground pepper and 1/4 cup grated parm cheese.
1. fill shallow pot with 1 inch of water and boil, 2.in a med pot bring 1 1/2 cups of water to boil then add couscous. remove from heat and stir and cover, ready in 5 minutes.3.Use a vegetable peeler to peel the bottom half of the asparagus ( after snapped off bottom third) cut stalks in half, place asparagus and carrots in shallow pot of boiling water, reduce heat to low, cover and let simmer for 5 minutes remove and drain immediately.
4.In a large salad bowl toss corn and remaining ingredients not cheese. add asparagus and carrots and toss again.5. To serve, fluff couscous with a fork before spooning about 1 cup couscous onto each of 4 plates. spoon salad over top. add parmesan cheese and dill. enjoy one of my favorites 462 calories.
so my next post is letter U for a Japanese word: Umami

1 comment:

Ellie said...

These look great; Thanks!

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