Showing posts with label sunday supper. Show all posts
Showing posts with label sunday supper. Show all posts

Monday, October 19, 2015

Hunters Stew #SundaySupper




This stew has all the flavors you need to keep cozy and warm on the coldest of nights. You can easily substitute your favorite fall or winter veggies in this stew and be enjoying every spoonful of the rich, savory broth in about 30 minutes. 













This months Sunday Supper is all about budget friendly meals. With four kiddos in sports, preschool, college {!!!} , dance, art, chess club, cub scouts and baseball I'm all for budget friendly meals! Christmas budget anyone??? 

 Thanks for hosting this month T.R. from Gluten-Free Crumbley and David from Cooking Chat!





Ground bison is a very low fat, low cholesterol substitution for ground beef and is actually more like ground turkey than ground beef nutritionally speaking. Bison is lower in fat than beef and lower in cholesterol than chicken, making it a healthy alternative to these more commonly consumed meats. Just remember that the low-fat content makes it easy to overcook bison. Compared to farm raised cows, bison are mainly free range meaning they are not injected with hormones and antibiotics and consume a natural diet while roaming freely. 





Butternut squash, brussel sprouts and beans are all fairly frugal pantry staples making this simple yet hearty stew a budget friendly supper. Bison is a bit more expensive than ground beef but well worth it when it comes to nutrition and taste. Tomato paste really adds an earthy and complex element when combined with the other ingredients in this stew requiring no additional herbs  or spices. Just a bit of salt and pepper.







On a side note, I'm trying my hand at  dark mood photography....... bear with me. Actually, it won't be a regular thing here on Simply Healthy Family as it's not my style but there is occasion where I'd like to create a "dark" mood as in this Hunters Stew. I obviously didn't do a stellar job on my first try but I'm a practice makes perfect kind of gal.

SERVES      8          TIME     30 MINUTES
You Will Need
A large cast iron enameled Dutch Oven
8 cups (2 quarts) Organic, free range chicken broth
1 pound ground bison1 large yellow onion, chopped
2 cups cooked white beans (cannellini or navy)
2 cups cubed butternut squash (1 small squash, I cheat and buy pre-chopped on this)
2 cups, smallish brussel sprouts, trimmed
1 heaping spoonful Organic tomato paste
1 tablespoon olive oilsalt and pepper to taste


Prepare all veggies ahead of time. Preheat Dutch oven over medium-high heat. Add olive oil. Add onion and sauté for 5-8 minutes. Add ground bison and cook till browned, 6-8 minutes lowering heat a bit if necessary. Add tomato paste and stir to combine. Pour in broth while scraping the bottom of the pot with a wooden or plastic spoon to remove browned bits.

Add squash, brussel sprouts, beans and salt, stir. Lower heat and cover. Simmer 15 minutes to warmed through. Add freshly cracked pepper to taste.









What are your families favorite Budget Friendly Meals?  Share!

Have you ever cooked with bison, elk or other wild game? 
Would you?











Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

















    Scrumptious Mains (Breakfast and Dinner)


    Satisfying Sides


    Sweet Treats


    Sips, Spreads, and Snacks



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    Monday, September 7, 2015

    Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce #SundaySupper




    Do you love authentic chile Rellenos but don't want to make a production out of making them yourself? These {vegetarian} stuffed poblano chiles are seriously simple and insanely good. I've cut the preparation time in half with a few tricks I've picked up over the years and can't wait to share the recipe with you. 










    The first thing I scan the menu for when at a Mexican food restaurant is always Chile Rellenos.  Swoon. More often than not unfortunately, they fail to impress. Greasy cheese, deep fried in batter and usually lacking in the stuffings department which is the best part! Making them myself however seemed such a chore. Up until now.









    Simply stuffed chile rellenos aka poblano peppers. Be still my heart.










    I'm the first to say that home made sauces are head over heals better than the jarred variety. However, I'm also the first to admit that I don't always have the energy to make sauces from scratch..... or clean up the mess. If you can find a good quality jarred  (preferably not canned) Ancho Chile sauce no one will be the wiser.










    Secret ingredient and show stopper? Creamy, crumbled sweet and tangy goat cheese that slowly melts into a thick creme in the hot chile sauce. Goat cheese perfectly compliments the butternut squash in these peppers.










    Poblano peppers are very mild on the heat radar as are Ancho peppers which have a mouth watering smokey taste when roasted, Guajillo peppers which have just a bit of heat to them give this dish the authentic finishing touch. The butternut squash and corn give these a touch of natural sweetness. Black beans, mushrooms and whole grain Millet make this a very filling dish even meat eaters will love.




    Millet provides several nutrients and has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
    Millet is high in protein, is a smart carb toting lots of fiber. It's low on the glycemic index and has been shown to produce lower blood sugar levels than wheat or rice making it a great substitute. 











    Roasting and Preparing the Poblano Peppers




    Place top rack 5-6" away from the top of the oven/broiler. Preheat your broiler. In a dry cast iron skillet place washed and dried peppers. Broil for 8-10 minutes then using tongs carefully flip the peppers over. Broil another 8-10 minutes till very charred and skin begins to peel away.











    Carefully place peppers into a large ice water bath. Let soak a minute till cool. Now you can easily peel the skins off using your fingers. The pepper will probably naturally break open, remove the seeds carefully by swishing in the water. Don't let the pepper fall apart.









    Time Saver!

    Look for pre chopped butternut squash at your supermarket. I get mine at Costco and it freezes well.
    Instead of using meat, use beans and mushrooms. 











    Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce 
    PREP TIME      15 MINUTES        BAKE      30 MINUTES          SERVES     3-4



    You Will Need
    4 poblano peppers
    1 cup diced butternut squash
    1 cup cooked or canned black beans
    1 cup sweet corn
    1/2 cup cooked millet
    1/2 yellow onion, chopped
     4 mushrooms, wiped clean and chopped
    1 tablespoon oil for sautéing
    1 jar ancho guajillo sauce
    1 cup shredded Jack cheese
    1 cup crumbled goat cheese
    cilantro for garnish

    Char and clean poblanos using above directions. Lower heat in oven to 450F. Saute onions, mushrooms and diced squash over medium heat for 5-7 minutes until onions are translucent. Add beans, corn and cooked millet. Stir to combine. Remove from heat. 
    In a shallow baking dish, spoon some of the chile sauce to cover the bottom. Arrange Poblano pepper on top of sauce. Using a spoon, stuff the filling into the peppers. Spoon more sauce over veggies reserving some for later. Cover loosely with foil and bake at 450F for 20-25 minutes or until squash is tender.  
    Carefully remove the foil and sprinkle with Jack cheese. Bake uncovered for another 10 minutes until cheese is bubbly and melted. Remove from oven. Place peppers on plate and sprinkle with goat cheese and cilantro. Serve with more sauce.








    You Might Also Like
































    I don't know about you, but I can't get enough of all things squash! Check out these wonderful summer and winter squash recipes from my  fellow Sunday Supper friends!



    Starters – Appetizers & Cocktails:
    Pickles & Relish:
    Soups & Salads:
    Main Dishes
    Side Dishes:
    Sweets to Start or End the Day:









    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.














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    Monday, August 17, 2015

    Peanut Butter and Jelly Popcorn #SundaySupper



    Here's the thing. I'm a procrastinator, through and through. I'd like to blame it on the kids but I'm pretty sure I've been this way since, well puberty I think. I mean, don't get me wrong, the chaos, constant interruptions, fighting, yelling and occasional minor civil war in the family room don't help matters any but I'm a procrastinator nonetheless. Which is why I'm making, photographing and writing this post and 7:37 on a Saturday evening.









    Take back. It's totally the kids fault. They've been in here 72 times in the last 4 minutes and screaming at each other when not in 'my' room. The darlings.



    But, we shall focus on the task at hand which happens to be popcorn. Peanut Butter and Jelly Popcorn. Peanut Butter and Jelly popcorn coated in rich, velvety, melted white chocolate sort of popcorn. Because sometimes that's how it needs to be done. That's a matter of fact.










    In an effort to bring the aforementioned darlings a special treat for Back to School I went with a special spin on our all time favorite snack, popcorn. Major success. The Sunday Supper Team has collaborated once again to pull together a bountiful list of Back to School snacks, sips and main dishes for you all.

    Another huge thanks to Tammi at Momma's Meals for helping me co-host this weeks Sunday Supper!












    While I am aware that this snack has sugar in it which is a rarity in our house and certainly on this blog, it is if fact a special treat. I do however choose my ingredients carefully and don't buy products containing High Fructose Corn Syrup and other chemically manufactured ingredients. Have you looked at the back of the jars and whatnot's that you're purchasing lately? It was really difficult to find a jam or jelly that didn't contain HFCS, in fact, it was the first ingredient on almost all of the jars. I usually buy the Costco/Kirkland brand jelly and PB which contains all natural ingredients. At the grocery store, Smuckers All Natural was the only brand that didn't have HFCS or preservatives in it.





    Now I'm off to watch a movie with the sweet darlings. Funny how Despicable Me, Ratatouille, Princess Diaries and Frozen never get old......... well maybe Frozen :)




    Happy Back to School Snacking!




    You Will Need

    Wax paper or a silpat
    4 cups popcorn (1/2 cup kernels)
    1 cup white chocolate chips, divided
    1 heaping spoonful all natural, no sugar added peanut butter
    1 heaping spoonful grape jelly

    In a small, nonstick sauce pot add half of the chocolate. Cook on medium till they start to melt while stirring with a rubber spatula. Stir in the peanut butter and cook until combined. 

    Repeat with the remaining chocolate and jelly. 

    Divide the popcorn into 2 large bowls. 

    Pour the peanut butter mixture over one bowl of popcorn and toss to coat. Repeat with the jelly mixture and remaining bowl of popcorn. 

    Spread each bowl of popcorn evenly on a sheet of wax paper or silpat. Let cool to harden. I put mine in the fridge for a bit. 





     I hope you will Pin and share this post and then visit all of my friends who share in the mission to bring simple, delicious foods to the table during the school year and beyond.







    Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




    Back to School Beginnings
    Back to School Lunches and Simple Suppers
    Back to School Sips
    Back to School Super Snacks
    Back to School Sweets and Treats
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    Thursday, July 16, 2015

    Italian Beans and Greens



    This weeks Sunday Supper is all about beans! I happen to be their number one fan. (the beans, beans our favorite fruit song will not stop playing in my head as I write this. Real mature Gwen.) Beans are such a fantastically versatile and frugal way to stretch out any meal and add healthy vitamins and protein as well. Boy are you in for a beantastic treat this week!
































    When I tell people that I very, very rarely cook red meat or poultry I always get asked "What on Earth do you eat then?" Well, beans and lentils of course! And tons of veggies and fruits, a little bit of rice and other whole grains and some fish. There really is no better way to stretch out a healthy meal than adding beans to it. There are so many varieties that can be incorporated into any dish and when you add a whole grain like brown rice to them they become a "complete protein"!



    Proteins are made up of amino acids, which are also called the building blocks of all proteins. These amino acids are present in different combinations in the body. A complete protein consists of all the essential amino acids. The essential amino acids are those which the body cannot make on its own and has to be supplemented through diet. 





    Even when we do eat meat it is never the main attraction but instead added in a small quantity to add or compliment the flavors going on as in this Italian Beans and Greens. This 'soup' was actually one of my very first posts here on Simply Healthy Family! Wow, look at that photography, yikes!










    My last two posts were a bit insensitive to those of you living in 17 feet of snow so here is a nice spicy piping hot bowl of comfort for you. ;)  I received several "When it gets above negative 'whatever' degrees I'll sure try those Margarita Popsicles".   And  "If we can dig our grill out of the snow we'd love to make those Chocolate Covered Grilled Pineapples for dessert!" I forget how lucky we are to live in The Valley of the Sun, the winters are just plain gorgeous!

    Ooops, there I go rubbing it in again.......






    This might just possibly be the World's simplest soup. Just the kind of thing you need in your life when the last thing you feel like doing is making dinner but the idea of a frozen dinner makes you want to cry. 










    Serve with a glass of slightly chilled Chianti.












    TIME        30 MINUTES                 SERVES        6 




    Ingredients:

    1 small bunch Collard Greens, stems removed and chopped into small pieces
    1 medium yellow onion, chopped
    2, 15 oz. cans Canelinni Beans (white kidney beans)
    1, 14 oz can Organic Tomato Sauce (OR, 2 big spoonfuls Organic tomato paste)
    4 cups (32 ounces) Organic, Free Range Chicken Broth
    2 Mild or Spicy Italian Sausage Links (we do spicy in this soup)
    1 TBSP EVOO (extra virgin olive oil)




    Directions:


    Heat a large ceramic coated cast iron skillet  (or similar large stock pot) over medium-high heat. Add olive oil and let it heat up for a minute or two. 

    Take the casings off of the sausage and discard. Add sausage to pot. Using a spatula,  break up the sausage and brown, about 3-4 minutes.

    Add onion and cook about 3-4 minutes more, crumbling sausage as you go.  Meanwhile, rinse the chopped collard greens in a colander under cool water. It's o.k. that they remain a bit wet, it will help them steam. Add the Collard Greens to the pan and toss them to coat with the sausage and onion. After 3-4 minutes pour in about 1 cup of the broth while scraping the bottom of the pan with a wooden or plastic spatula to remove the browned bits (deglazing the pan). Add 2 heaping spoonfuls of tomato paste and stir to combine. 

    Turn heat down to low, cover and cook another 15 minutes.


    Serve with my Crusty RosemaryArtisan bread 

     Makes great leftovers!






    notes:

    If you love garlic like I do, add a few chopped cloves at the end of the sausage and onion cooking bit.


    If you have rosemary growing in your garden, add a sprig or two to the pot while it simmers. Yum.









    YOU MIGHT ALSO LIKE!



    Sweet and Smokey Slow Cooker Garbanzo Beans on Flax Crepes



    White Bean, Fig and Leek on Toasted Rosemary Filone Bread



    and for dessert...


    Flour less Chocolate Garbanzo Bean Cake






    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.






    A BIG huge thanks to Tammi from Mamma's Meals for hosting this weeks Sunday Supper!





    Want some more frugal bean recipes? You got it! Sunday Suppers has you covered.







    Beantastic Beginners:
    Bean-a-rific Soups and Stews:
    Bean-a-licious Sides:
    Incredi-bean Main Meals:
    Amaze-beans Sweet Endings:


    Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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    Monday, July 6, 2015

    Blackberry and Peach Sparkling {Camping} Sangria #SundaySupper



    It's July (in case you didn't know) which means it's really. freaking. hot. here in Phoenix (in case the obvious eludes you) which means it is officially time to get the heck out of the desert (duh). I'm counting the days until we can go up north and watch the temperature gage in the car drop down into the 70's. Ahhhhhh...... Luckily, "up north" is only about 3 hours away so coolness is within our grasp and I'm not one to not grasp at opportunities when they are shoved in my face.


    perfect to take camping, on a picnic or to the beach!







    The correct path is the path that leads to a Sangria.......


















    Let's be honest for a minute shall we? I love camping, always have which may surprise some of you seeing as how I also enjoy some of the finer things in life. I love the fresh air, the nothing to do but sit and stare at the trees and the blue sky and watch the clouds slowly drift away and become sunset unimpaired by pollution and skyscrapers. I love campfires and I love snuggling in a blanket in July. I love watching my children run around in nature and make up games to play that don't involve batteries. I love watching my son's help their 4 year old sister find a fuzzy caterpillar and I love that she loves caterpillars.






    How I like to spend the day camping.




    All of the love and fuzzy feelings aside, camping is without a doubt a LOT of prep work and then cleaning up. Now, add 4 kids to the scenario and you can times that work by1 million. Yup, that's 25,000 x's per child, it's a scientific fact.




    How my children like to spend the day camping
    {this was exactly 8 minutes after I washed, dressed and did her hair for the day.}













    Which brings me to sangria's. Because who the hell goes camping without a little bit of happy juice?

    Sure, you could bring plain old wine or beer but wouldn't it be nice to plop down in your brand new anti gravity lounger after a long day of driving (yes 3 hours is a long drive with 4 kids and a dog) and after hours of setting up camp (yes, we tent it) and wrap a blanket around you and your sweetie an sip on a light and fruity sparkling white sangria?


    I knew you'd understand.











    The best part? You make this sangria by literally throwing a handful of ingredients into a big pitcher and then pour into little mason jars, chill for at least 8 and up to 48 hours while they get all kinds of better. Perfect for camping, picnics or just sitting by the pool.










    So let's get to it shall we?








    You will need

    4-6 small Mason jars
    1 bottle of dry white wine such as Sauvignon Blanc (the one pictured above, found at World Market was fantastic!!) ask your wine guy if you're not sure.
    1- 1&1/2 cups peach nectar (depending on how sweet you like it)
    1/2-1 cup peach flavored vodka (depending on how boozy you like it)
    2-3 cups low sodium club soda (depending on how bubbly you like it)
    1 heaping cup fresh blackberries, rinsed
    2 large white peaches, pitted and chopped into small cubes

    Mix the liquids in a large container and set aside. Place a small handful of berries and peaches into each Mason jar. Pour the liquid mixture into each jar and close. Refrigerate until ready to enjoy. These will keep in the fridge or cooler on ice for up to 4 days. Beware, the fruit gets pretty boozy the longer it sits!







     The Sunday Supper bloggers have been working hard to bring you everything you need to keep cool and snack happy this summer! Check out this roundup of everything from drinks, salads and wraps to cool desserts. A big huge thanks to this weeks host, Alaiyo from Pescetarian Journal!






    Sunday Supper Movement



    Brisk Beverages
    Chilled Starters
    Snappy Salads and Sides
    Refreshing Main Dishes
    Cool Confections







    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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