New Delicious Recipes
Morning Mamas!
I’m sharing four recipes that contented our tongues and tummies this week. They were also great on time.
Meal prep is always a drag for me even though I have been doing it habitually for almost five years.
More than five years ago, I ordered a lot of Seamless because I was too mentally and emotionally drained to think about what I was feeding myself or anyone else in my house.
When we opened Sugar Hill Creamery and I decided to leave my six-figure salary to grow our business, I had to make some cuts and my frequent Seamless ordering was on the chopping block.
I love food. I love to eat. And, I love to eat good food. So, me cooking at home needed to deliver on all fronts.
If cooking isn’t your thing, I get it. And, if you enjoy making food, I also get the joy of seeing your family delight in your dishes.
Hope these quick recipes add happiness and relief to your days:
Crêpes (Breakfast/Lunch/Dinner)
Ingredients:
1 C Flour
1.5 C Milk
1 Egg
1 Tsp Sugar (optional)
Grab:
Medium sized pan
Cooking spray
Whisk
Spatula
Mixing Bowl
Measuring Cups
Whisk all ingredients together. Use ½ cup measuring cup to pour your batter into a lightly greased hot pan. Quickly rotate batter in pan. Flip crêpe and serve with your favorite filling. Make it savory or sweet.
Our family favorite sweet fillings are strawberry jam and nutella. My personal favorite savory fillings are lox and spinach, and spinach and cheese.
Photo: My almost done crêpe. When I was younger my sister used to make crêpes for me. She always made it seem like they were so labor intensive. Apparently, she made it seem hard on purpose so that she didn’t have to make them all the time and to make the times that she did make them, extra special. In short, making crêpes equals rockstar status in my head even though they’re easier to make than waffles and pancakes.
When I was younger my sister used to make crêpes for me. She always made it seem like they were so labor intensive. Apparently, she made it seem hard on purpose so that she didn’t have to make them all the time and to make the times that she did make them, extra special. In short, making crêpes equals rockstar status in my head even though they’re easier to make than waffles and pancakes.
All-in-One Breakfast Smoothie (Breakfast/Snack)
Ingredients:
Vanilla Yogurt
Spinach
Frozen Pineapple Chunks
Frozen Peaches
Orange Juice
Grab:
Blender
Spoon
Blend two handfuls of spinach into 8-10oz of orange juice. Add pineapple and peaches (however much you’d like). Top up with ¼ to ½ cup of yogurt. Blend again. Serve in non-clear cup if green things freak your kids out.
Photo: All my ingredients except the orange juice
Chickpea Dill Sunflower Seed Salad for the Gods
Ingredients:
1 can of Chickpeas (drained and rinsed)
¼ C Sunflower roasted unsalted seeds
3 T Mayonnaise
½ Tsp Dijon or Spice Mustard
1 Tbsp Maple Syrup
¼ Cup Chopped red onion (I always use the food processor for onions)
2 Tbsp Fresh dill (I always use dried :D )
Salt and pepper to taste
Your favorite bread (lightly toasted)
Grab:
Mixing Bowl
Strainer
Measuring Cups
Measuring Spoons
Spoon
Knife or Food Processor
Cut onions and measure out ingredients. Combine all ingredients together except the bread. Mix and put on bread. Add other veggies like tomatoes, avocado, or lettuce if you’d like. You can make this with vegan mayo to make this a vegan dish.
This week, I wasn’t able to pull up this recipe but, I remembered all the ingredients so I eyed everything and it was my favorite version yet. It’s a very forgiving recipe! Also, I made this for one of my lunches. The kids haven’t tried it yet.
Photo: From the Minimalist Baker’s website
DIY Ramen (Lunch/Dinner)
Ingredients:
Nadiya Hussein’s Instant Ramen Soup Starter (this lasts in the fridge for two months!!)
White Miso Paste
Your choice of noodle (I used Sun Noodles this week and cooked them separately for two-min)
Spinach
Rotisserie Chicken
You can also add other proteins and veggies
Grab:
Two Pots
Measuring Spoons
Ladle
Tongs
Strainer
Add a teaspoon of the soup starter to each cup of boiling water. Add ½ to 1 teaspoon miso paste to the broth. You decide based on preference. In a separate pot boil noodles. Add protein and veggies to broth and then add noodles with tongs.
You can also put all these ingredients in a sealing jar if you decide to use instant noodles. You let it sit for a few minutes and diner is served.
I love recipes that give our kids the choice to customize what they're eating. When they are making choices in what they're eating, they tend to be more excited to eat. This ramen dish and crêpes are great examples of that. Rice bowls, tacos, omelettes, and loaded baked potatoes are also great dishes for kid customization. I don't make separate meals the adults and kids so buy-in is key and if there is dissappointed about what's being served, we try again the next day.
Hope these thoughts and recipes are helpful.
Have a great weekend!
Petrushka
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Photo: You should be able to find these Sun Noodles at Whole Foods.