Whats For Dinner?

Every night I hear.......mom what's for dinner?

I hate having the same thing week after week, but it is also very difficult, to please 3 kids every night, and also making a tasty meal. Growing up in our house it was usually pasta, or polenta, or even on occasion cows tongue (yes, cows tongue), its actually not that bad especially when as a child I had no idea what it was, it was put on your plate and you ate it, never questioning you were eating. Now a day's children question everything which is good...but in the same respect bad.

If it were up to Matthew we would have hot dogs and french fries.

If it were up to Nicholas we would have some sort of pasta.

And if were Brian's choice it would be hamburgers. (hold the cheese)

I also like to try new things, sometimes it works, sometimes not so much.

So today I've decided to post some recipes that I've tried and actually worked.

Spinach Carbonara- I got this recipe from Food TVs 5 Ingredient Fix

Quinoa Burgers- I can't remember where this one came from but it is great!

Chicago Dog Salad- this one has a story with it. Chicago Dogs have always been a favorite in our house, and when our local summer ice cream shop closed (Beezers) I had to have my fix, and was so glad I was watching Rachel Ray when she made this.

For those of you who are not familiar with Quinoa here is some information taken from www.whfoods.com 

Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.


 Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Help for Migraine Headaches

If you are prone to migraines, try adding quinoa to your diet. Quinoa is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. 

Cardiovascular Health

Quinoa is a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis.

   

Spinach Carbonara

Ingredients

• Salt
• 1/2 pound slab bacon, cut into 1/2-inch chunks
• 1 pound fresh or dried spinach fettuccine
• 1 whole large egg, plus 2 large egg yolks, at room temperature
• 1 cup grated Parmigiano-Reggiano, plus more for garnish
• 2 teaspoons freshly cracked black pepper
• 2 cups baby spinach leaves

Directions

Bring a large pot of water to a boil over medium heat and salt generously.

Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.

When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.

Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.

When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.

While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.

Cook's Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.

Quinoa Burgers with Hummus & Roasted Red Peppers

Ingredients

1/2 cup quinoa, well-rinsed under cold water

1 medium carrot, cut in large chunks

4 green onions, thinly sliced

1 15-ounce can white beans (e.g. cannellini or great northern beans), drained and rinsed

1/3 cup plain dried breadcrumbs

1 large egg, lightly beaten (or 1/4 cup silken tofu for a vegan burger)

1 tablespoon ground cumin

1 tablespoon olive oil

4 whole grain or regular hamburger buns

Accompaniments: purchased hummus, salad greens, jarred roasted red bell peppers

In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool slightly.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, green onions, beans, breadcrumbs, egg (or tofu), cumin, salt, and pepper. Pulse until just blended (and still slightly chunky).

Form mixture into four 3/4-inch-thick). If too soft, refrigerate 15 minutes to firm.

In a large nonstick skillet, heat oil over medium. Cook burgers until browned and cooked through, 8-10 minutes per side.

Toast the buns and spread with some of the hummus. Top with the burgers, greens and red bell peppers. Makes 4 hearty burgers.

Chicago Dog Salad

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

I hope you will try some of these the next time you are asked "What's for dinner???"

I know this...In My Life hot dogs, hamburgers, and plain pasta sometimes don't cut it, I will try something new, even if it ends up in the garbage.