Spinach and Shrimp Fettuccine -- Chef Noah

Noah is our child that still loves to cook.  In fact, he is going to make most of our meals this summer, and he has created his own Pinterest account and is collecting recipes to make for us.

Recently, he decided to find a recipe to use some ingredients we already had in the house and he found this recipe on Pinterest that sounded good to the whole family:  Spinach & Shrimp with Fettuccine noodles (click on the picture to expand).

We used more spinach than the recipe called for and we also used spinach fettuccine noodles.  As he is learning to make new meals, he tries to follow the recipe closely, but he already has a great natural ability for herb/spice selection & combination.

Noah made the entire meal himself, even mincing & grating the garlic.

Doesn't this make you hungry?  It tasted wonderful!

Easter snacks (ideas from Pinterest)

This Easter, Noah and I decided to make some fun snacks for our annual family gathering after church.

Note, these little guys were easy to make (just use your favorite deviled egg recipe and put the caps back on top, use capers or black olive slivers as eyes & carrot wedges for nose), but once made, they couldn't sit up on their own unless we put them back in the carton.

I thought that putting dip inside of hollowed out head of iceburg lettuce was a cute idea for a veggie tray.

Pico de gallo

For Spring Break this year, Jeff, Noah and I went with the Campbell family to Cancun.  I ate pico de gallo more than once every day, so when back home, I found myself craving it.

There are many different variations we make  but the base recipe is simple:

• Chopped tomatoes
• Chopped onions (green, white, red- any type of onions)
• Minced garlic
• Cilantro
• Lime or lemon juice
• salt to taste

For those of us that prefer it spicy, we add sweet and hot peppers, and a little cumin & chili powder.

The boys will often have a meal of vegan bean tostadas and dip them in pico with some sliced avocado.

And it gets really festive when

we use these cute plates Jeff got for me!  (they are plastic-- he got them at Sams and they are our favorites now because all of our ceramic dishes were chipping and these look great but don't chip).

Roasted Veggies

I was introduced to roasted brussel sprouts and sweet potatoes from a friend (thanks Jerrilyn).  Before that, I had NO IDEA how much I like brussel sprouts!

I googled roasted vegetables and found a plethora of recipes, including all kinds of veggies.  After I made the first batch, roasted veggies have been a regular for dinner.

It is best to roast veggies that have longer cook times on the same sheet and to separate them from those that cook more quickly.  But often in a hurry, I just cut them all up and roast together.

I take left-overs to work the next day and mix them in my salad.

Veggies that take 40-45 min:

• carrots
• potatoes
• sweet potatoes
• large brussel sprouts
• onions
• butternut squash
• garlic cloves

Veggies that take around 20-30 min or less:

• small brussel sprouts
• tomatoes
• sweet peppers
• zucchini or yellow squash
• leeks
• brocolli & cauliflower
• mushrooms

Instructions:

1. Preheat oven to 450 degrees
2. Cut up veggies into small pieces 
3. Keep the veggies with same cooking times together
4. Toss them with olive oil, melted butter or coconut butter
5. Add seasonings (our favorites are sea salt, pepper, thyme, garlic and fresh herbs like rosemary and basil)
6. Mix altogether
7. Spread on a baking sheet (use baking paper or non-stick spray)
8. Roast the veggies, uncovered for 30-45 min, stirring occasionally
9. Enjoy!!!

Zucchini Spaghetti-- Grain free, gluten free

Is there a way to enjoy spaghetti without the noodles?

YES!

This spiralizer can be purchased online for about $40 or less. It is quick and easy to make noodles with squash-- and the clean-up is a breeze.  I use zucchini to make noodles-- they are very mild and the consistency comes out like noodles.

I found these cute little individualized ceramic dishes at Walmart, and use them for me and Noah, because we like to use Organic Muir Glen spaghetti sauce.  Jeff and the boys like the Organic Bertolli sauce, so we make theirs in a large ceramic dish.

This meal takes about 10 - 15 minutes to prepare, then about 30-40 minutes to bake.

When zucchini noodles cook, they produce quite a bit of liquid.  We have addressed this 2 different ways.

1. Bake the noodles first, then pour off water before you add spaghetti sauce and cheese
2. Add zucchini noodles, cover with spaghetti sauce and grated cheese, bake, then pour the excess liquid off after the meal has baked.

Experiment and see what works best for you.  Add a small salad and you have a wonderful, satisfying, gluten-free meal.

Kale chips

Oh my goodness!

I have found my new favorite snack!  Home-made kale chips!!!

Noah and I stood over the baking sheet and devoured them in seconds.

All that is needed is kale, a drizzle of melted butter or olive oil and some salt.  Seriously!

Below is the recipe I use:

• Remove the leaves from the stems and tear into bite sized pieces
• Very very slightly drizzle with melted butter or olive oil
• Lay flat on a baking sheet-- try not to overlap
• Sprinkle with coursely ground sea salt
• Experiment with favorite herbs... garlic, cumin etc
• Bake in a pre-heated oven (350 degrees) for 10 - 15 min
• Enjoy!

Massage Kale salad

Anyone who knows me well (and for many that know me casually) know that I LOVE KALE!

I put it in many things I cook and in smoothies and juice and I've learned some new ways to eat it that are amazing!

One of these is a massaged kale salad.  If you google "massaged kale salad", you will see many recipes, some include mango and pumpkin seeds, some include avocado and craisins.  Whatever else  you include, the base is massaged kale.  My sis-in-law served it to us several years ago in California and we all loved it (thanks Rebecca).

I often just include one or two hard-boiled eggs and it is a very satisfying and filling meal.  I have served it to guests and brought it to an office potluck and there is never any left.

Below is my favorite way to make it:

• large bunch or two of kale (I've used every variety)
• cut the leaves off the spine (only use the leaves)
• drizzle with a bit of olive oil and salt
• massage until the kale gets soft
• combine and whisk together 1 or 2 juiced lemons, 1/4 cup olive oil, something to sweeten it (stevia, honey or agave)-- adjust the amounts for your own pallet
• drizzle dressing over softened kale
• salt & pepper to taste
• extras

Enjoy!

Noah suggested that we add capers, which turned out to be a great idea.  Experiment!