oregano — Ma Whats For Dinner?

Doesn’t get more local!

June 20, 2012 by Alex aka Ma, What's For Dinner 10 Comments

You hear me say it ALL. THE. TIME.

Buy Local!

Eat Local!

Well it doesn’t get any more local than this!

We’ve taken to our back deck to make our own herb garden!

Now if you’ve been following along for a while now…

You know that I have green thumb issues.

But since the nice folks at my CSA keep giving me herbs I decided to get on it.

With my special helpers of course!

So we are on our way to super local grown herbs.

5 steps away local.

We’ve got

Basil…

Dill…

Oregano…

Thyme…

Chives…

and Sage.

Here’s to hoping I don’t kill ‘em too fast.

Filed Under: Cooking Tips, Featured, Getting Kids To Eat Tagged With: basil, buy local, csa, herbs, oregano, parsley, sage, thyme

Baked Eggs

February 29, 2012 by Alex aka Ma, What's For Dinner 6 Comments

Sometimes you just have to throw logic out the window.

Today is one of those days.

It’s a breakfast for dinner kind of day.

This is a great and delicious recipe for breakfast or dinner.

The kids like to crack the eggs into little ramekins to make their own.

And they love to dip the bread!
vegetarian recipes for kids kid favorite recipes breakfasts Baked Eggs

Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes

WHAT YOU NEED:

½ t minced fresh garlic

½ t minced fresh thyme leaves

½ t minced fresh rosemary leaves

½ t minced fresh oregano leaves

2 T minced fresh parsley

2 T freshly grated Parmesan

8 extra-large eggs

4 T heavy cream

2 T unsalted butter

S&P

Whole Wheat Toast for dipping

WHAT TO DO:

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, oregano, parsley and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups without breaking the yolks. You aren’t going to bake them in these, you just want to have them ready to go.

Place 4 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to cool a bit and serve hot with toasted bread.

Noteworthy Nugget: I leave off the herbs for my pickiest eater. I give him extra cheese. You could make this with cheddar cheese too or any other kind of cheese your kids really like!

These are an ode to a recipe I made with my mom when I was a kid out of my favorite kids cookbook. Walt Disney’s Mickey Mouse Cookbook. These were sort of like Smee’s Baked Eggs. I think I made everything in that book when I was a kid. Wish I could find it!

It’s been a rough week around here for us. I promise to be back on schedule next week. Be sure to enter our Disney Princess – Ariel contest by midnight tonight. Winners of this and the Cinderella contest announced next week!

Filed Under: Breakfast Recipes For Kids, Kid Favorite Recipes, Recipes For Kids, Vegetarian Recipes For Kids Tagged With: cheese, eggs, garlic, oregano, parmesan cheese, parsley, rosemary, thyme

Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies

July 13, 2011 by Alex aka Ma, What's For Dinner 8 Comments

It’s quick pasta week…

Part Deux!

How about an organic chicken sausage and whole wheat deal for ya?

It’s delicious…

Good for you…

And quick!

How’s that for a slam dunk?

Spicy Chicken Sausage and Veggies with Whole Wheat Pasta

WHAT YOU NEED:

1 package Organic Sweet Italian Chicken Sausage, sliced (I used Bilinsky’s)

1 T extra virgin olive oil

1 large zucchini, sliced

1 large onion, diced

2 cloves garlic, chopped

S&P

1 jar Francesco Rinaldi ToBe Healthy Spicy Marinara Sauce

1 box whole wheat pasta

Chopped basil and oregano for garnish

Grated parmesan cheese for garnish

WHAT TO DO:

Set a large pot of water to boil over high heat. Cook pasta to package directions. Be sure to salt your water before you put your pasta in! Cook to al dente, then drain water and set aside.

In a large skillet, heat olive oil over medium high heat. Toss in your sausage and cook until nicely browned. About 7 minutes or so.

Once your sausage is nice and browned, add in your zucchini, onions, and garlic. Season with S&P. Allow to cook for about 5 minutes or so, until your veggies start to soften up.

After your veggies are soft add in your pasta sauce and bring mixture up to a boil. Once it boil, knock it back to a simmer and wait until your pasta is ready.

Combine your whole wheat pasta with the sauce and serve.

Top with chopped herbs and cheese.

Filed Under: Dinner Recipes For Kids, Featured, Healthy Recipes For Kids, Kid Favorite Recipes Tagged With: basil, buy local, chicken, cooking with kids, easy dinners, Francesco Rinaldi, oregano, parmesan cheese, pasta, quick dinners, sauce, sausage, whole wheat pasta

Tasty Tidbit – Fresh Herbs

April 26, 2011 by Alex aka Ma, What's For Dinner 7 Comments

I love cooking with fresh herbs.

And since spring is upon us they’ll be blooming before you know it.

To me,

Herbs are what take an ordinary dish…

Right over the top!

Buy a bunch in the store or at the farmers market.

Bring them home and wash them…

Wrap them in paper towels…

Place them in a plastic ziploc bag…

And keep them in your crisper for a week or two.

My favorite is Basil…

I put it on everything and I love love love fresh pesto…

Another big favorite is rosemary

Add so much to roasted meats.

And here’s one that I can’t get enough of in the summertime…Mint!

Perfect for your lemonade or a well deserved mojito!!

Add fresh herbs to kick up your…

Pastas

Salads

Sandwiches

Sauces

Eggs

I also like to use this time of year to plant with the boys and teach them about growing their own foods. Herbs are a great, tasty, and easy way to start….

What’s your favorite herb?

Filed Under: Cooking Tips Tagged With: basil, cooking with herbs, cooking with kids, farm to table, gardening with kids, herb garden, herbs, mint, oregano, rosemary

Salad Week – Beet Edamame and Goat Cheese Salad

April 25, 2011 by Alex aka Ma, What's For Dinner 5 Comments

So the calendar says spring.

Though the thermometer doesn’t agree.

Looks like here in the Northeast we’re going to be going straight from winter…

To summer.

At least that’s what they’re telling me.

Time to get back in bathing suit shape.

So I hereby christen this…

SALAD WEEK

My boys love the salads!

This one comes together quick and easy.

Add some grilled chicken or shrimp for a more filling meal

Beet, Edamame, and Goat Cheese Salad with Raspberry Vinagrette

WHAT YOU NEED:

2 heart romaine lettuce, torn

1 small can sliced beets, drained

1/4 cup shelled edamame

1/2 small red onion

4 ounces goat cheese crumbled

1 t oregano

2 T raspberry jam

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

S&P

WHAT TO DO:

In a large bowl toss together lettuce, beets, edamame, red onion and goat cheese.

In a smaller bowl combine oregano, jam, and vinegar. Stir well to thin out the jam. Slowly stream in your olive oil while whisking the dressing. Season with S&P.

Pour dressing over salad and serve.

Filed Under: Dinners on a Dime, Featured, Healthy Recipes For Kids, Healthy Salad Recipes For Kids, Vegetarian Recipes For Kids Tagged With: beets, edamame, farm to table, goat cheese, lettuce, olive oil, oregano, raspberry viniagrette, simple salads

Chicken and spinach lasagna cupcakes

August 19, 2010 by Alex aka Ma, What's For Dinner 13 Comments

Ok, so this was a recipe I found on a great foodie website, The Ungourmet . Her site is amazing and her photography…oh, well let’s just say I worship at the altar of her awesomeness!

As many of you may know, I am not a lasagna fan.

GASP!

Yes, it’s true…

I don’t do ricotta.

And before you say it, yes I’ve had lasagna without ricotta and still, it doesn’t work for me.

It makes no sense. I like everything in there, but alas, I can’t do it.

BUT…

I kinda liked this one.

AND my family LOVES lasagna, like most normal human beings in the world.

Not to mention the fact that the boys had a BLAST helping me construct these little towers of yummyness.

They are a much healthier alternative to the kind your granny made so give these a whirl…

You’ll be glad you did.

Serves: 4 Prep Time: 25 minutes Cook time: 40 minutes

1 lb ground chicken

2 cloves minced garlic

8 oz canned petite diced tomatoes undrained

8 oz canned tomato sauce

1/2 tsp salt

1 tsp dried oregano

1 tsp dried basil

1/2 tsp cracked pepper

8 lasagna noodles, cooked al dente

1 beaten egg

2 cups ricotta cheese

1/2 cup shredded Parmesan cheese

1 cup frozen spinach, thawed and well drained

2 cups shredded mozzarella

1 tbsp dried parsley

1/4 cup shredded or grated Parmesan

Thoroughly cook the ground chicken in a large skillet. Add the tomatoes, sauce, garlic, spices, salt and pepper. Cover and simmer for 10-15 minutes.

Combine the egg, ricotta, and parmesan.

Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.

Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.

Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.

Let the “cupcakes” sit for at least 10 minutes for easier removal.

Filed Under: Dinner Recipes For Kids, Healthy Recipes For Kids, Kid Favorite Recipes, Recipes For Kids Tagged With: chicken, garlic, ground chicken, lasagna, lasagna noodles, mozzarella cheese, oregano, parsley, ricotta cheese, spinach, tomato

Doesn’t get more local!

Baked Eggs

Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies

Tasty Tidbit – Fresh Herbs

Salad Week – Beet Edamame and Goat Cheese Salad

Chicken and spinach lasagna cupcakes

Featured Cooking With Kids Videos

Join Our Mailing List

Find us on Facebook

Find A Local Farmer’s Market

Doesn’t get more local!

Baked Eggs

Quick and Easy Pasta Week – Spicy Chicken Sausage and Veggies

Tasty Tidbit – Fresh Herbs

Salad Week – Beet Edamame and Goat Cheese Salad

Chicken and spinach lasagna cupcakes

Featured Cooking With Kids Videos

Join Our Mailing List

Find us on Facebook

Connect With Ma

Find A Local Farmer’s Market

Favorite Ingredients