Baked "Whatever You Have on Hand" Couscous

I'm ignoring the dishes in the sink and writing this blog post. Just hoping I can squeeze it in before the boys' television show ends...

This is one of SPH's favorite dishes and I love it because it is so versatile. I've made this many times, and it is always a little bit different.

Need an easy, different side dish? Here's your answer (just omit the protein)...

Need a one dish dinner with protein, whole grains and vegetables? Here's your answer...

Need a dish you can tweak with whatever you have on hand? Here's your answer...

If you have:

couscous (or quinoa, brown rice, orzo or other small pasta)
one 15 ounce can of broth
1 egg
1 1/2 cups of cheese
some vegetables and/or protein
some common pantry items (ie, salt, pepper, onion, garlic)

You have everything you need to start...now alter to your family's food preferences!

Baked "Whatever You Have on Hand" Couscous

1 - 15 ounce can broth*
3/4 cup couscous
2 teaspoons vegetable oil
1 small onion, chopped
3 cloves garlic, minced
2 cups vegetables, chopped (we used butternut squash)
2 links chicken sausage or about one cup of protein, diced (if using)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 large egg
1 1/2 cups shredded cheese (we like a mixture of romano and mozzarella, but have used cheddar too)

Preheat oven to 375 degrees.

In a microwave safe bowl, bring 1 cup of the broth to a boil. Add the couscous and cover. Let sit 5 minutes and fluff with a fork.

(*if using quinoa, rice or a small pasta, you will only need 1 cup of broth, and will omit the step above, instead, cook quinoa, rice or pasta according to package directions)

Meanwhile, in a large skillet over medium high heat, heat oil and then add onions and garlic. Cook 2 minutes. Add the vegetables. Cook until the vegetables are tender; cooking time will depend on your specific vegetable. If using sausage or other meat, add at this point, and cook until browned.

Add the salt and pepper, rosemary and thyme. Remove from heat.

Mix the couscous (or pasta, rice, or quinoa), vegetable mixture, and half the cheese.

In a medium bowl, wisk the egg and add the remaining 1 cup broth. Pour over the couscous. Spread into a 9x13 baking dish and top with the remaining cheese.

Bake for 20-25 minutes, or until the cheese begins to brown a bit.

Serves 6



The show is over and the dishes are still waiting for me-
SPC

Snowville Creamery

This is our favorite milk and I want it to be yours too:


No, I am not getting any kickback to write about Snowville, it is motivated by pure love of this milk. Formerly only available in Ohio, I had to share that it is now available in my former hometown of Washington, DC too.

I first tasted Snowville a couple years ago at the Clintonville Farmer's Market on a hot summer day. The skim milk I tasted was more reminiscent of ice cream than any milk I'd ever tasted. Rich, smooth and almost sweet.

It is produced by free range, pasture grazed cows, or as Snowville puts it, "Milk the Way it Used to Be." Watch this video if you want to learn more!

SPC

The Best Barbecued Baked Beans

After doing this blog bit for a few years, many of our family favorite recipes have already been shared. But after delivering barbecue feasts, including our family's famous baked beans, to a few friends who have had either a new baby or surgery in the last several weeks, and getting thank you notes that said, "the flavors were so amazing," and "the beans were delicious!" I looked on the recipe index and realized I had yet to post this recipe.

Shame on me for waiting this long to share the Sweet Pea Family's Baked Beans. Every time I make this recipe, someone asks me for it. I try to be humble, but these are the best darn baked beans I have ever made, tasted or shared.

You can omit the bacon to make them vegetarian, and they still taste pretty good. But if you are a carnivore, the bacon makes these sublime. They are even hearty enough to be a stand alone leftover lunch meal; in fact R took these beans twice for lunch last week!

The Best Barbecued Baked Beans

1 medium onion, chopped
4 sliced bacon, chopped
2 - 15 ounce cans black beans, drained and rinsed*
2- 15 ounce cans Great Northern Beans, drained and rinsed*
1 cup barbecue sauce
1 cup ketchup
1/2 cup molasses
1/4 cup brown sugar
1 tablespoon soy sauce

In a large stock pot over medium heat, cook the onion and bacon until the bacon is crispy, about 5 or so minutes.

Add the remaining ingredients and stir well.

Increase temperature of the stove top to bring to a boil, stirring occasionally. Reduce heat to low and simmer for 15 minutes.

Serves 8 as a side dish.


*Really, you can use about 4-6 cans of any combination of beans you desire. I have used kidney and chili beans too.

Have a sweet weekend!
SPC

Perfectly Simple Chicken and Orzo Soup

I don't use the word "perfect" lightly, I was just blown away with the simply beautiful result of this simple method to make chicken soup. Instead of using a complicated method, I relied on the most basic of ways to create what turned out to be a flavorful fall dish. The orzo jazzes up this recipe, but feel free to use noodles or any other pasta.

Perfectly Simple Chicken and Orzo Soup

2 teaspoons vegetable oil
1 medium onion, diced
1 celery stalk, diced
1 carrot, sliced
2 pounds boneless, skinless chicken thighs
12 cups water
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 pound orzo, uncooked

In a large stock pot, heat the vegetable oil over medium heat. Add the onion, celery and carrot. Cook for 5 minutes or until the vegetables become tender. Add the chicken and let cook for 2 minutes, flip, and let cook 2 more minutes.

Add the water, salt and pepper. Bring to a boil. Allow to simmer 15 minutes. Remove the chicken to cool (so you may shred it). Return the broth to a boil and add the orzo. Let simmer for 10 minutes or until the orzo is al dente.

Meanwhile, shred the chicken. Once the orzo is cooked, reduce the heat to low, add the chicken and keep warm until ready to serve.

Serves 6.

Not to make a grand statement about this soup, but a lingering cough was gone after a couple bowls...

SPC

Apple Nachos

Yesterday I went for a walk by myself in a local park. The sky was brilliant blue and the leaves were a feast for my senses: the sound of them crunching under my feet, the beauty of the endless color combinations and yes, the smell. I love the scent of autumn leaves in the air.

Since the calendar is parked squarely in the middle of fall, here's an autumn-ish snack that was inspired by my friend Jenn. Jenn, I am not sure if this is what you had in mind, but here's our Sweet Pea rendition of Apple Nachos.

I whipped this snack up in about 5 minutes and the boys were giddy with delight eating it. If your sweet peas have a peanut allergy, you can easily substitute almond, soy or another type of nut butter.

Apple Nachos

2 apples, sliced thin (we used one Honey Crisp and one Golden Delicious Apple)
1 teaspoon lemon juice
1/4 cup creamy peanut butter
2 tablespoons honey
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/4 cup roasted peanuts
1/4 cup pretzel pieces

Place the apples on a large plate and sprinkle with the lemon juice. Toss gently to coat the apples.

In a microwave safe dish, combine the peanut butter and honey. Microwave on high for 30 seconds. Stir well to incorporate. Add the milk and cinnamon, stir well.

Place the peanut butter mixture in a plastic bag and snip off one end about 1/4 inch wide to allow you to drizzle the mixture on top of the apples (alternatively, you can sort of "splash" the mixture on the apples with a fork).

Top with peanuts and pretzels.

Serves 2.


And voila: the perfect salty-sweet healthful snack. Ours was gone quicker than you could say "yum!"

Have a sweet day-
SPC

Virginia

We're back from a wonderful visit back to R's birth state and our home for 10 plus years, Virginia. Granted, we were in Charlottesville, not our former DC suburb home town, but it was wonderful nonetheless. We saw family, friends (including Deep in the Heart of Texas and Slacker Mama!) and lots and lots of SPH's classmates from his alma mater, University of Virginia.

Central Virginia in the autumn is beautiful, and we had lots of great views from where we stayed.

We toured campus, took in a tailgate and football game, went hiking and just caught up with lots of folks dear to us. It was a great weekend and we just got back this evening.

(Meg, I took this picture of the walls for you!)

So as I take a break from unpacking, preparing laundry, compiling a grocery list and the such, I thought I would check in with a few photos and let you know I will be sharing a new favorite fall recipe as soon as I recover from re-entry.

Have a sweet night,
SPC

Ewwww!

In case you missed this story on the web today:

Click here

Urban legend? True story? Only Sally Davies, the photographer who experimented with this McDonald's Happy Meal knows for sure.

After SPH shared this story with R, G and I at dinner tonight, there was only one response from G:

"Did she get a Happy Meal toy?"

SPC

Midnight (okay, 9pm) Snacks

During the day there are times, say around 5:30, when I could really go for a snack. But since the "sneak a quick little snack without the boys noticing" phase has long been gone in our home, I usually forgo any snacks except the ones the boys are already having during their snack time. If I do try and sneak a snack it usually goes something like this:

Me, opening something: "crinkle, crinkle, crinkle"

R and/or G: "Mom, what are you eating?"

(under my breath grumble)

At this point I can go one of two directions: I can take the responsible route and walk-away-from-the-snack. Or, I can share my snack with the boys, who have little to no will power with snacking right before dinner (they are, after all, hungry, and have a bona fide snacking gene) and then end up frustrated because they don't eat a good dinner.

So I like a good snack when they are asleep in bed and I can relish a snack moment in peace. These muffins are my latest sweet treat. I love a good, tasty, but healthful muffin, and these fit the bill perfectly.

Orange Cranberry Muffins

2 cups hot water
1 1/2 cups dried cranberries

2 1/2 cups all purpose flour
1 1/2 cups whole wheat flour (or alternatively, use only all-purpose)
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon dried ground ginger
4 eggs
1/2 cup applesauce
1/2 cup vegetable oil
2 cups buttermilk*
zest of one orange

Preheat oven to 400 degrees.

In a medium bowl, combine the hot water and dried cranberries. Let sit for 15 minutes.

Meanwhile, combine the flours, sugar, baking powder, salt and ginger in a large bowl.

In a medium bowl whisk the eggs and add the applesauce, oil, buttermilk and orange zest.

*(I almost never buy buttermilk, but make it at home. Pour one tablespoon white vinegar into a cup container. Fill the rest of the cup with milk. Let sit 5 minutes. Voila! Buttermilk! For this recipe you will need two cups.)

Add the egg mixture to the flour mixture and stir until just combined.

Drain the water from the cranberries and add the cranberries to the muffin mixture. Stir to incorporate.

Pour into muffin tins with liners. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.

Makes 36 muffins.


36 too many muffins for you? Halve the recipe, freeze some for later, or do what we did and wrap up a bunch and share them with others...R's and G's teachers, even R's bus driver got a surprise last week.

Have a sweet week,
SPC

Easy Cilantro Lime Empanadas

Empanadas usually require a pastry-type dough to assemble, which is a huge road block for me; first, the added calories and fat and second, pastry dough is too time consuming for a week night dinner. So I got to thinking about filo dough and how it might be the missing link to an easy empanada meal.

Using filo dough for empanadas turned out to be a home run idea. It was fast, tasty and the cooked flaky layers of the dough were a big hit with the boys. As they gobbled up this dinner, I was feeling pretty smug about the fact that they were filled with black beans and butternut squash. Yes, my theory continues to be proven in our home: when foods are wrapped up, and unseen, the boys eat them up.

You might suffer from filo intimidation, but conquer your fears and know that filo is much easier to work with than you might imagine.

Easy Cilantro Lime Empanadas

1 package frozen filo, thawed (they usually come with two separate rolls, you will only need one)
1 -12 oz package frozen pureed butternut squash
1 - 15 oz can black beans, rinsed and drained
1 teaspoon salt
1 teaspoon Arizona Dreaming seasoning (a new Penzeys spice mixture, or you can use taco seasoning)
4 ounces reduced-fat cream cheese
1/2 cup fresh cilantro, chopped
juice of one lime
1 tablespoon vegetable oil or cooking spray

Preheat oven to 400 degrees.

Roll out the filo on a counter and cut it in half lengthwise and be sure to cover with a barely damp cloth when you are not working with it.

In a medium bowl, mix the squash, black beans, salt and seasoning. With a pastry blender or the back of a large fork, smash the mixture together, breaking up the beans a bit while you do so. Add the cream cheese, cilantro and lime, and mix well until everything is fully incorporated.

Take 2-3 sheets of the filo and place 2 tablespoons of the cilantro lime mixture at one end like this:


Fold in triangles, much like you would fold a flag, like this:


Place on a cookie sheet lined with parchment paper or a Silpat liner:


Brush with a bit of oil or spray with cooking spray. Repeat until the filling is gone.

Bake 15-18 minutes or until slightly browned.

Makes about 18.

Serve with sour cream, salsa and a touch more cilantro:

R liked these so much he was asking for more for a the next several days. I envision these as a good after-school snack as well...

Off to go buy more filo,
SPC

A Most Significant Food Project

The last two Fridays, and other times throughout the spring and summer, I have been off for the morning to do some food stuff far beyond anything else I've ever created in my kitchen.

Any guesses?

Here's a picture to give you a clue:



That's G in our church's Community Garden:



There are a group of very, very dedicated volunteers who have created a vast garden out of a plot of grass next to our church:



R (before school started), G and I have been honored to work beside them as they have tilled, planted, watered, weeded and harvested an enormous amount of food:



All of this fresh, healthy, locally-grown produce has been donated to low income and homeless individuals and families in Columbus. Does it get any more significant than feeding the hungry?

This past Friday we harvested bag after bag of greens, tomatoes, peppers and okra. And to date, the garden has reaped more than (wait for it)...

7,000 pounds (and counting!) of fresh produce.

I share this to encourage you, uplift you, and hopefully inspire you to do the same. Even with our family's small contribution to this effort, we have been honored to be a part of this amazing group of volunteers! And like most volunteering, we have come away with far more than we have given...

SPC

Lightened Gumbo

I vividly remember the first time I had gumbo. I was flying with my mom to Florida to visit my Grandma Kay. We were flying USAir and were given a choice for our lunch entree, one of which was chicken gumbo. Feeling adventurous, I tried and loved it.

Now, I ask you, what is the most amazing part of the above story?

1. We were served a hot meal on a short flight
2. I was young and chose to eat gumbo

Hmm, I believe it is a toss-up.

You see, I was a pretty picky eater as a child, but for some reason, perhaps being lured by the exotic idea of flying (a rarity as a child, we drove everywhere!) I did the daring and ordered the gumbo.

I've always had a soft spot in my heart for gumbo and this week in Columbus, it is perfect gumbo weather. My version uses an oven to toast the flour (a key component in any gumbo), rather than frying it in oil. The flavors are rich and hearty, but this dish is full of nutrition.
Lightened Gumbo

1/3 cup all purpose flour
2 teaspoons olive oil
1 carrot, peeled and diced
2 celery stalks, diced
1 medium onion, diced
6 garlic cloves, minced
4 ounces light chorizo or andouille sausage, diced
1 - 28 ounce can petite diced tomatoes, undrained
1 quart chicken broth
15 okra pods, ends cut off, and cut into 1/4 inch slices
1/2 teaspoon ground pepper
1/2 teaspoon dried thyme
1/8 teaspoon dried oregano
1/2 cup brown rice

Preheat oven to 400 degrees. In a oven safe dish, sprinkle the flour and bake for 20 minutes or until lightly browned.

Meanwhile, in a large stock pot over medium high heat, heat the oil. Add the carrot, celery and onion, and cook for 2-3 minutes. Add the garlic, cook 1 minute. Add the sausage and cook 4-5 minutes, or until it browns slightly. Reduce the heat to medium low, and once the flour is ready, add the flour and stir well.

Once the flour is fully incorporated, add the tomatoes and chicken broth. Increase the heat to medium high, and stir well, to ensure no lumps form. Add the okra, pepper, thyme and oregano. Bring to a boil and then simmer for 15 minutes.

Add the brown rice and simmer for 35-40 minutes. *Alternatively, you can do the above steps in the morning, add the brown rice and cook on low for 8-10 hours in a slow cooker, 4-6 hours on high.*

Serve with crusty bread and hot sauce, if desired.

Serves 4-6


Feel free to alter the proteins in this dish to your heart's content: add chicken, shrimp or use only vegetables. Alter away!

SPC

Dinner for Breakfast, aka, the Football Quiche

We love brinner, aka, breakfast for dinner. It's a winning solution to the answer "what's for dinner?"--the boys are thrilled, it's usually pretty easy for mom to prepare and dad loves it too. But this week we had dinner for breakfast...

Last weekend I made quiche, and it was my manly-man husband that suggested it. I am not sure where the idea that "real men don't eat quiche" originated, but the men in my family love it. They love it so much, and are so secure in their manhood, they ate this quiche while listening to football coming in from the family room television. Hence, the name "Football Quiche" was born.

I served the leftover quiche for breakfast a few days later. R looked at his plate, then at me and said, "we're having dinner for breakfast?!"

Football Quiche

1 teaspoon olive oil
6-8 ounces ham, chopped
1/2 cup diced bell pepper
1 cup fresh spinach, packed
4 eggs
4 egg whites
1 - 12 ounce can evaporated skim milk
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon onion powder
1/4 teaspoon ground nutmeg
10 sheets filo dough
cooking spray
1 cup shredded gruyere cheese

Preheat oven to 375 degrees.

In a large skillet, bring the oil to a medium warm heat and add the ham. Cook until the water has all evaporated and the ham begins to brown, about 4-5 minutes. Remove from the ham from the pan. Add the peppers and spinach and cook for about 3-4 minutes, or until the peppers and spinach are wilted a bit. Remove from the pan, mix with the ham.

Mix the eggs, egg whites, evaporated skim milk, salt, pepper, onion powder and nutmeg. Add the ham mixture to the eggs and mix well.

Place one sheet of filo in a pie pan. Spray with cooking spray. Lay the next filo sheet, spray with cooking spray. Each time you layer a new sheet of filo, make it at an angle to the prior sheet, to ensure full coverage. Once the filo is fully layered, add the eggs, and top with the gruyere cheese.

Bake for 40-50 minutes, or until the middle is no longer jiggly. Let sit for 10 minutes before slicing to fully "set."


Serves 8, or 4 for dinner, then breakfast.

Have a sweet weekend!
SPC

The perfect autumn condiment

I love exposing the boys to new flavors and watch their palates expand and grow. Horseradish has such an interesting "kick" to it, without being hot and spicy. Both R and G got a kick out of tasting this kick-filled sauce.

We served it on green beans, but the sky's the limit.


Try it on:

steaks
baked potatoes
steamed broccoli
asparagus
a soup as a drizzle
grilled chicken
roasted brussel sprouts
and the list could go on...

Click here for the recipe I posted today at familyeducation.com for horseradish sauce, the perfect autumn condiment!

SPC

Chipotle Taquitos

I was craving Mexican food, but wanted something a bit different. I gave a new idea a whirl, and I was glad I did!

R quickly deemed these, "a make again!"

Normally taquitos are fried, but these crisped up really nicely in a hot oven. Be sure to preheat your cookie sheet prior to adding the taquitos, so when you place them on the tray, they will crisp up on the bottom.

Chipotle Taquitos

2 tablespoons vegetable oil, divided use
1 medium onion
4 cloves garlic
1/4 teaspoon oregano
1/4 teaspoon salt
1 banana pepper, deseeded and deveined, minced
1 chipotle pepper in adobo sauce, diced
1/4 cup salsa
1 - 15 oz can black beans, drained and rinsed
1/2 cup water
1/2 cup light sour cream
20 corn tortillas
4 cups water
optional toppings: sour cream, salsa, guacamole

Preheat oven to 425 degrees. Place a cookie sheet in the oven to preheat too.

In a medium skillet, heat 1 tablespoon oil over medium high heat and add the onion. Cook for 2 minutes. Add the garlic, cook for 2 minutes. Add the oregano, salt, banana pepper and chipotle and cook for two minutes.

Add the salsa, black beans and water and bring to a simmer. Simmer 5-6 minutes or until the water has evaporated. Remove from heat.

With a pastry blender or the back of a large fork, mash the mixture slightly. Add the sour cream.

Bring 4 cups of water to a boil (can use the skillet for this too, even if it is slightly still dirty). One at a time, dip a corn tortilla into the water for 1 second.

(This allows the tortilla to be malleable enough to roll without breaking. However, if you leave it in the hot water for more than a second, it begins to fall apart)

Place the tortilla on a plate, top on one side with 1-2 tablespoons of the chipotle mixture, and roll up like a cigar. Place on a tray while you finish the rest of the tortillas.

Take the remaining one tablespoon of oil and brush it on the hot cookie tray with a pastry brush, or alternatively, use cooking spray. Place the taquitos on the tray and bake for 15 minutes, or until the edges begin to brown a bit.



I can picture myself making these for the boys for an "I'm so ravenous" after-school treat when they are teenagers. But for now, they make a really seriously tasty dinner.

Life is sweet,
SPC

Roasted Sweet Potato Soup

Today is a soup day. For lunch, I savored every bite of some leftover White Chili I made this weekend for dinner. Need a new soup recipe? Try this savory, yet slightly sweet soup that features roasted sweet potatoes and a delicious drizzle of maple syrup. Click on over to familyeducation.com for my recipe.


SPC

The Great Lunchbox Conundrum

Okay, moms (and maybe some dads too, but in my experience, it is us moms who bear the weight of school lunch responsibilities), here you go, some new approaches to school lunch boxes. If you saw my post last week, you know I've been trying to come up with a list of new ideas for your kid's school lunch.

I've heard a lot from mom's via email, facebook and (get this!) face to face conversations. Packing school lunches can be a challenge, whether you have a "I want lunchables!" daughter or a "I only eat a crustless peanut butter and jelly" son.

I've broken these ideas down into categories below, and I bet you, you have some really great ideas to share too. So, after you read my start of ideas, please comment with anything else that comes to mind!

School Lunch Box Ideas:

Roll-Ups
(All of these ideas start with the same basic approach, a whole wheat or other tortilla, with something spread on it, topped and rolled and cut into 4-6 pieces)

Pizza: marinara sauce, toppings (try sliced olives, spinach, pepperoni and/or roasted peppers) and shredded mozzarella cheese
Taco: cream cheese and salsa mixture, toppings (try shredded lettuce, diced peppers, corn, black beans and/or sliced olives) and shredded cheddar cheese
Mediterranean: hummus, diced cucumber, sliced olives
Ranch: ranch dip (try adding a bit of ranch dressing to cream cheese), shredded carrot, diced chicken, shredded cheddar cheese
Barbecue: barbecue sauce, diced chicken, corn, shredded cabbage or lettuce and shredded cheddar cheese
Pesto: pesto and cream cheese mixture, feta cheese, roasted peppers, sliced olives
Hawaiian: cream cheese, drizzle of barbecue sauce, diced pineapple (squeeze all of the moisture out, or the roll-up will get soggy), diced ham
American: ranch dip, diced smoked turkey, sliced pickles (again, squeeze all of the moisture out), shredded cheddar cheese
Teriyaki: teriyaki sauce, diced chicken, shredded carrot, bell pepper slices, tiny broccoli florets

Homemade "Lunchables"

Cheese and Crackers: stacks of cheese, cut into cute shapes or squares the same size as your crackers, whole wheat crackers, sliced meat or pepperoni, cut up fruit
Make-Your-Own Pizzas: mini-pitas (we get ours from Trader Joe's, they are no bigger than 2-3 inches in diameter), mini-container of marinara, shredded cheese, pepperoni slices, sliced olives
Make-Your-Own Tacos: tortilla chip bowls (Tostitos makes these), shredded cheddar cheese, salsa
Make-Your-Own Pitas: mini pitas, cut in half, hummus, vegetables, feta cheese

Dips
Hummus with pita, sliced carrots, cucumber slices, or the vegetables of your choice

Peanut butter with whole wheat crackers, apple slices, celery sticks, pretzels

Barbecue sauce with chicken strips (thanks Jenn, great idea)

Vanilla yogurt with apple slices, crackers or pretzels, or served in a bowl with "toppings" to make a yogurt sundae, such as raisins, dried fruit, granola, coconut

Cottage cheese mixed with salt and pepper, whole wheat crackers, vegetables

Cream cheese (combined with a bit of ranch dressing to make it more easy to dip), vegetable sticks

Alouette (or soft pub cheese from Trader Joe's) cheese with whole wheat crackers, vegetables


Leftovers (this is a partial list of things we have tried or will try with our thermos funtainer food jar)

Tortellini with vegetables and a touch of olive oil
Vegetable Dumplings and edamame
Pasta Carbonara (really, any pasta)
Soups
Barbecue Pork or Chicken (Erin, do you have any extra of this in your house?)
Meatballs, noodles and broccoli
Spaghetti Os (make your own with tomato soup and pasta--super tip Katie)
Rice and Beans

Odds and Ends (other lunch ideas)

Smoothies in a thermos
Hard Boiled Eggs
Homemade Trail Mix (what a good thought Mayhem)


Last but not least, I try not to get on a high horse with food, but it is so important to read the labels of your food. Here, from Kraft's own website, is the ingredient list of one of their new "wholesome and nutritious" (their words, not mine) Lunchable options:

INGREDIENTS: ROAST WHITE TURKEY - CURED - SMOKE FLAVOR ADDED - WHITE TURKEY, WATER, POTASSIUM LACTATE, MODIFIED CORN STARCH, CONTAINS LESS THAN 2% OF SALT, DEXTROSE, CARRAGEENAN, SODIUM PHOSPHATES, SODIUM DIACETATE, SODIUM ASCORBATE, SMOKE FLAVOR, SODIUM NITRITE, NATURAL AND ARTIFICIAL FLAVOR. PASTEURIZED PREPARED CHEDDAR CHEESE PRODUCT - MILK, WHEY, MILK PROTEIN CONCENTRATE, MILKFAT, SODIUM CITRATE, CONTAINS LESS THAN 2% OF SALT, LACTIC ACID, SORBIC ACID AS A PRESERVATIVE, OLEORESIN PAPRIKA (COLOR), ANNATTO (COLOR), CHEESE CULTURE, ENZYMES, WHEY PROTEIN CONCENTRATE, WITH STARCH ADDED FOR SLICE SEPARATION. CONTAINS: MILK. CRACKERS - UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WHOLE GRAIN WHEAT FLOUR, SOYBEAN OIL, SUGAR, PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), WHEY (FROM MILK), SOY LECITHIN, NATURAL FLAVOR. CONTAINS: WHEAT, MILK, SOY

Our kids all suffer from I-want-junk-fooditis, I think it is part of being a kid. I am not trying to single out a certain type of food as "bad," but I think this ingredient list can serve as an example. I fall into the 90-10 camp with food with ingredient lists like the above...make sure you allow your kid to be a kid from time to time, but make sure the majority of their food has ingredient lists that you can pronounce!

Oh, and keep those ideas coming, I am always looking for new inspirations!

SPC

Introducing...

SweetPeasandPumpkins.com

I've been wanting this simpler URL to "sweet peas and pumpkins dot blogspot dot com" for awhile.

I considered going with a "dot net," or even "dot biz," but knew that this URL was up for renewal in September 2010. So I waited...and waited and this weekend, SPH (our in-house tech support) surprised me with the news that it was mine.

So now, a simpler way to find the same blog, but the old URL will still work too.

SPC

Somewhere between sandwiches and edible art

There are two extremes in school lunch boxes: the traditional, run-of-the-mill sandwich-chips-fruit-treat camp and then the crazy cool, works of art bento box lunches.

Are your kids sandwich eaters? If so, say a quick word of "thanks," since I am convinced my lunch packing would be infinitely easier if R liked sandwiches. Not that I am complaining, in fact, in a curious way, I love the challenge of finding healthful, outside-the-(lunch)box ideas that R will eagerly eat. And yet, my creativity and desire to make art in my son's lunch box is lacking.

So...

I am trying to bridge the gap between the sandwich doldrums and edible art, and I have a feeling some of you might be in the boat.

My friend Katie sent me a message to this end, and a few of us started brainstorming unique lunch ideas. I've used several of them, and R's been a pretty happy camper in the lunch department.

First, my equipment:

R requested a Star Wars lunch box this year, and since I have happy memories of my own character lunch boxes, we obliged with Thermos' lunch bag:

To this we added the Thermos Funtainer Drink Bottle:

and Thermos Funtainer Food Jar:


and a half dozen or so lock and lock food containers:


These containers are BPA free, airtight and super easy to use for little fingers. I love them.

Last, but not least, we use our SnackTAXIs for things like chips and crackers:


I love all of these items, but the Funtainer Food Jar is by far our most indispensable tool so far. Why? It keeps things warm for up to five hours, greatly expanding our list of lunch options.

So what have we been packing in R's lunches with all this great equipment? I listed my "Top Ten Outside the (Lunch)Box" ideas on FamilyEducation.com, but have a few more general ideas to add in the coming days...

SPC

Spaghetti Lasagna

A while back I hosted a giveaway and asked for recipe requests in the comments. My friend Amy asked for a recipe combining pasta and chicken nuggets. So in the back of my mind I've been playing around with ideas that would fulfill her request, but balance it with a good dose of healthfulness too.

Below is a Sweet Pea original, Spaghetti Lasagna. You want to know the best part? This recipe started out as a traditional lasagna, but when I went to put the finishing touches on it this past week, I realized I was out of noodles. So I used the "necessity is the mother of invention" mentality and came up with a twist: using whole wheat spaghetti in lieu of traditional lasagna noodles.

You can easily omit the nuggets in this recipe or do the lasagna half and half, it is really up to you.

Spaghetti Lasagna

1 pound whole wheat spaghetti, cooked
1 head of broccoli, cut into small florets
1 - 28 ounce jar of marinara
1 - 16 ounce container, part-skim ricotta cheese
1 cup (packed) spinach leaves, chopped into small pieces
1 teaspoon garlic powder, divided use
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 chicken nuggets, cut into fourths or small bite size pieces
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees.

Cook the spaghetti according to the package directions. Once cooked, drain fully and set aside.

Place the broccoli florets on a cookie sheet and spray with cooking spray or olive oil and sprinkle with 1/2 teaspoon garlic powder. Bake for 10-15 minutes, or until the broccoli is tender and slightly browned. Keep the oven on for baking the lasagna.

In a medium bowl, mix the ricotta cheese, spinach, garlic powder, salt and pepper.

In a 9x13 baking dish, spread 1/3 of the marinara sauce in the bottom of the pan. Top with half the noodles, then half the ricotta mixture, half the broccoli, half the nugget pieces and half the mozzarella cheese. Repeat, making sure the noodles are fully covered on top (if there are "exposed" noodles, they will get crunchy and tough to eat).

Bake for 20-30 minutes, or until it is bubbly and the cheese is fully melted on top.

Serves 8.


Side note: Amy's son has an egg allergy, so this is egg-free. Also, you can very easily make this the day before or in the morning for dinner in the evening.

Have a sweet Labor Day weekend all-
SPC

Pirates, Milestones and Fashion

I feel all sorts of juxtaposed. Summer, fall, summer...fall? Tonight was a neighborhood block party, and despite being hot, hot, hot and at a "summer" event, I keep forgetting that school is in session (that reminds me, I need to pack R's lunch for tomorrow!).

The last few weeks have been full of fun things. For instance, we finally got around to visiting the Santa Maria (C. Columbus' ship, here in Columbus). While, of course, not a pirate ship, G was not going to be told otherwise. If you ever have the chance to visit the Santa Maria, I highly recommend it:


Then, right before school started, R "graduated" from COSI's Little Kid Space. I am not sure he knows yet that next time we go, while G runs around COSI's ginormous play area, he will be scorted to the Big Kid Hang-out room, but the graduation was a hoot and lots of fun:


After graduation, R started 1st grade, which so far, he loves:



I am hoping 1st grade includes a lesson on fashion since I fear R may have inherited his late Great Great Uncle Bob's sense of style:


If left to his own devices, the above is what R would have chosen to wear on his 1st day of 1st grade...quite the 1st impression, eh?

I'm off to pack R's lunch. I've been bantering around with some friends on FB for more school lunch ideas. I think a post is in the works...

SPC