Bean Salad

We had a church gathering the other day and the refreshments were an array of salads. Everyone had signed up under "spinach salad" and "fruit salad" and "pasta salad" and then there was the "bean salad" and no one had signed up. When you think of a salad party, do you really think of a bean salad? Maybe you do, but I certainly didn't. But I felt compelled to sign up since no one else did. Poor bean salad just doesn't get the praise it was meant to.

This was delicious!

The dressing is a basic viniagrette - oil, vinegar, salt, and Dijon mustard, although I added some sugar just to sweeten it up a little.

Even my kids, who I'll admit are pretty good eaters, but still...even my kids are in love with this salad. That sort of makes it a winner in my book.

In this recipe, the green beans need to be blanched. If you don't know what that means, all you need to do is throw the trimmed and chopped green beans into a pot of boiling water for 2-3 minutes, then immediately transfer the beans using a slotted spoon into a bowl of ice water. This shocks the beans and stops the cooking process.

Bean Salad
by Girls in Aprons

1 can black beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 lb green beans, ends removed, chopped into bite-size pieces, and blanched
1 English seedless cucumber, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1/4 cup chopped scallions
1/4 cup parsley, chopped

Combine all ingredients and toss with dressing. Serve immediately.

Dressing:
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon salt
1 Tbsp sugar
2 Tbsp Dijon mustard

Whisk together and toss with bean mixture.

Savory Kale Chips

There are a lot of things I've learned over the years about cooking for my family: new recipes, how to persuade picky eaters, and tips to get dinner on the table faster. But the most important thing (I think) is what I learned about grocery shopping.

When I was first married (and for the first few years after that) my husband and I would go to the grocery store, spend over a hundred dollars and stuff and then we'd come home and say "What are we going to make with all this?" I'd come up with a dinner idea and then realize I was missing one or several ingredients. I thought grocery shopping was frustrating and expensive, and although we had plenty of snack foods, we lacked in fresh produce and dinner options.

Thankfully (and I'm sure the rest of my family is grateful too) I learned to plan my menu in advance, scour grocery ads for sales, and make a grocery list based of sales and what I already had in my fridge. And for produce? Thankfully Bountiful Baskets came to my area! Getting their baskets every week forces my family and I to branch out and try new fruits and veggies (because we are not throwing any of this away!). We try new recipes with the produce and because I want most of it gone before the next basket comes we eat a lot more fruits and veggies with our meals and for snacks.

Last week we got kale in our basket. I have never had kale and didn't know what to do with it! I did a quick search for "kale" on Google and saw all these recipes for "kale chips". Apparently they taste similar to potato chips, but way healthier! And my friend Heidi said her kids loved them, and if I can get my kids to love something dark green and full of antioxidants, then point me in that direction please! This recipe is super easy, and can easily be changed up with different spices.

This is kale. When I first saw it I didn't know what it was. 

Cut of the bottom stem with kitchen shears or a sharp knife.

Cut the dark green leaves away from the middle stem and tear them into bite size pieces.

After washing them well and drying them really well with a salad spinner, place them in a large bowl, season with olive oil and spices, and arrange in a single layer on a cookie sheet (a non-insulated one works best) covered with foil.

Bake in your oven at 350 for 10-15 minutes. Let cool before eating!!

Savory Kale Chips



by Girls in Aprons

1 bunch kale
1 tablespoon olive oil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

Preheat your oven to 350. Cover a cookie sheet (preferably non-insulated) with foil.

With kitchen shears or a sharp knife cut the large stems away from the leaves. Tear the leaves into bite sized pieces. Wash well and dry in a salad spinner. Place leaves in a large bowl with oil and seasonings and mix. Lay the leaves on foil in a single layer.

Bake at 350 for 10 - 15 minutes until edges are browning.

**HINTS & TIPS:
1. If your kale is really curly, place the leaves so they curl down. This allows the air to move more under the leaves.

2. Don't use too much oil! This could make your chips soggy. You can also switch up the seasonings! Try salt and lemon, chili powder and garlic, salt and pepper, seasoning salt, Italian seasonings, etc.

3. Watch your leaves after they have cooked for 8-9 minutes. Once the edges start to brown you can pull them out. Depending on your oven you may want to turn your pan halfway through cooking. Don't let your kale chips burn - they become bitter.

4. If you find your kale chips are a bit soggy (my leaves in the middle of my pan were a bit chewy still) let them sit out on your counter overnight. They crisp right up!

Quiche Your Way

When I say that this is a recipe for quiche your way, I really mean it. I have a traditional quiche plus ideas for different fillers: vegetables, cheese, etc. Plus, a crustless quiche and a tip for giving it a bit of heat!

I married into a European family. Long story short, my in-laws grew up in North Africa, moved to Nice, France in their teens, met, got married, and moved to the United States in the '60s. They still have super thick accents. I should know, the first time I met them my then-boyfriend (now husband, obviously) left me with them for the longest ten minutes of my life. I couldn't understand a word they were saying! I understand them now, and I love them to death.

I also love my mother-in-law's cooking to death. She's the kind of cook that can throw some ingredients together and make an amazing meal. Unfortunately, she doesn't write down what she does, and I've failed to replicate about 90% of her recipes. When she does write down her recipes, they're a bit Rachael-Ray-like, such as "Toss in the peas" or "Add some butter".

I have, though, mastered the quiche. It's actually quite simple, and the best part is that as long as you know the base recipe (the eggs and milk) you can add whatever you want to make it your own. There are a few quiches that are standard: Quiche Lorraine is basically a quiche with cheese, usually swiss or cheddar, although you can use whatever you want. Quiche Florentine is quiche with spinach and cheese. I use fresh spinach but you can also use frozen spinach that has been thawed and squeezed dry.

In this quiche, I'm following an idea similar to Paula Deen's Spinach Bacon Quiche. I'm using milk instead of heavy cream (or half and half) and turkey bacon. Even my bacon-loving husband doesn't mind the turkey bacon, as long as it's in a recipe. He doesn't care for it by itself.

Turkey bacon gives off such little grease! I usually put a little oil in the bottom of the pan, otherwise the bacon just burns on the bottom instead of crisping up.

Roll out your dough. I know it's store bought, it seems like a silly little step, but store bought is still slightly thick, and I like to make sure it's all even. You then fold the crust into half and then into quarters, making it easier to transfer. You then....

...place the crust in your pie dish and unfold. Use your fingers to make sure the crust is shaped around the pan, including the edges and the bottom.

Layer your fillers, such as spinach, bacon, cheese, asparagus, etc. I'm not a fan of asparagus, but I hear it's great in quiche. Try different meats (ham?), cheeses, and vegetables. Make it yours!

Pour the egg/milk mixture over the fillers.

I love the crispy edges. If you want your quiche less crispy and more uniformly cooked (is uniformly a word?), wrap foil around the edges about halfway through cooking. This will keep the edges from getting too dark.

I've always struggled to find something to serve with quiche because it already had cheese, meat, and spinach, but if you omitted the spinach then you could serve it with a light salad. I usually offer fruit and croissants.

Spinach, Bacon, & Swiss Quiche

Girls in Aprons, recipe by Josette Lafranca and Paula Deen

7 large eggs

1/3 cup milk

1/3 cup heavy cream

Pinch salt

1 lb bacon or turkey bacon, cooked and crumbled

8 oz shredded Swiss cheese

2 cups spinach leaves, julienned

9" pie crust (I use Pillsbury)

Preheat the oven to 350 degrees.

Whisk the eggs, milk, cream, and salt together in a large bowl. Set aside.

Place the pie crust in your 9" pie plate. Layer the spinach, cheese, and bacon, about 3 layers each ingredient. Pour the egg mixture over the fillers.

Bake for 45-50 minutes or until eggs are set.

Individual Quiche = Quick, Healthy Breakfast

You can also bake in greased muffin tins. The quiche heats up great for quick breakfasts. Cook for about 20 minutes or until eggs are set. Let cool then remove from pan. Keep refrigerated until ready to eat. Heat for about 15 seconds in the microwave.

Crustless Quiche

Use 10 eggs, 1/2 cup heavy cream, and half cup milk. Bake in a greased 9x13 at 400 degrees for about 30-35 minutes.

Filler Options - just make sure you chop your fillers up to make bite-size pieces

Vegetables: Sauteed onions, mushrooms, leeks, broccoli, spinach, bell pepper, asparagus

Cheese: Really, anything. Try to go for something with more flavor (as in no mozzerella). Try a strong cheese you wouldn't normally eat, such as Gruyere or gorgonzola.

Meat: Bacon, turkey bacon, sausage crumbles, ham

Want some heat? The best way to add some heat to your quiche is a few drops of tabasco sauce. I wouldn't suggest red pepper flakes or jalepenos because the heat won't spread evenly, and chances are, the one person who doesn't want to bite into a jalenpeno will be the one who actually bites into it :)

Taco Soup

This is one of my "go-to" meals - I always have the ingredients on hand, it's really filling, and perfect for these long, cold winter days that just won't go away! Seriously, nothing makes me happier than walking in the house from a freezing cold day than a nice hot bowl of yummy soup!

This recipe is from my mother-in-law, who taught me to make gravy (something I am eternally grateful for!) and to this day I can't make a roast like she can! The best part about this recipe is how easy it is. It's so easy that I didn't even bore you with pictures on how to make it. Really, it would've been an insult to your intelligence! You brown meat, dump cans, serve. Ta-dah! Like instant dinner! And feel free to have seconds (or thirds if you can fit it in your tummy) because it's a healthy dinner too! Lots of protein and veggies!  And have I mentioned it's yummy?

We usually serve it to my kids topped with sour cream, shredded cheese, and crushed tortilla chips. But my hubby and I really like it with sliced, fresh avocado, sour cream, shredded cheese, and freshly chopped cilantro. (Remember the part where I said it was a healthy soup? That's pre-toppings!!) But top it any way you like! Add sliced jalapenos, green onions, guacamole, fresh tomatoes, or queso fresco. It's all about how you like your soup!

Taco Soup
by Girls in Aprons

1 lb. hamburger
1 packet taco seasoning
1/2 to 1 onion (depending on how much you like onion!), diced
1 14.5-oz can petite diced tomatoes
1 10.75 can tomato soup
1 15 oz can black beans
1 15 oz can pinto beans
1 15 oz can kidney beans
2 cups frozen corn
Toppings (optional): sour cream, green onions, crushed tortillas chips, shredded cheese, avocado, guacamole, chopped tomatoes, chopped cilantro, hot sauce, jalapenos

Brown hamburger. When it's about half way cooked through, add chopped onion. Cook until browned and onion is tender, about 5 minutes. Drain any fat and add taco seasoning, tomatoes, tomato soup, and beans. Stir to combine and simmer about 10 minutes. Add corn and stir until corn is warmed through. Serve warm with desired toppings.

Spinach-Almond Pesto

I'm always looking for easy, homemade recipes that my family will love. Emphasis on the word "easy". With four boys ages seven and under, a part time job, a house to maintain, PTA responsibilities and church duties, my plate is pretty full. One thing I love to do is make big batches of sauces and freeze them for easy dinner making later. Things like spaghetti sauce, enchilada sauce, and verde sauce. But one sauce that I love but had never made was pesto. Little did I know how easy it is to make pesto!

Traditionally pesto is made with basil, garlic, pine nuts, and parmigiano reggiano. But that doesn't mean you have to make it that way! With this recipe you can for sure substitute the basil for the spinach and the pine nuts for the almonds, but I almost always have almonds in my pantry and they are cheaper than pine nuts. Parmigiano reggiano is a bit pricey (you can find it in the specialty cheese aisle) but you only need a third of a cup, and you can substitute Kraft parmesan if you want. It won't be as amazing, but it will still be really good. Try it both ways, and if you can't tell the difference or don't care about the difference, use the Kraft stuff!

I used pesto as a condiment on open-faced chicken sandwiches. You can also toss it with pasta, use it in place of pizza sauce, dip crusty bread in it, or use it as a spread for paninis. Make a big batch and freeze part of it, and store what you are going to use in a sealed container for the week. It's pretty healthy (you use olive oil and just a little amount of nuts) and super yummy, a nice change up from the usual condiments you might find in your fridge!

Place your spinach, garlic, almonds, and cheese in your food processor. I think it is oh so fun to play with my food processor! Something about watching everything get pureed or whatever. And then slowly adding the olive oil and watching it all come together. Ahhh...the small things in life.

PESTO! It's such a fun color, perfect for St. Patrick's Day coming up!! *HINT HINT* But seriously, my kids thought it was so fun to dip their bread and carrots in this stuff. I just set out a bowl before dinner and they snacked away, which, by the way, is a great way to get your kids to eat veggies. Set out a plate of cut up fruits or veggies before dinner when your kids are starving (well, at least my kids are starving) and watch them gobble up all that healthy stuff.

Spinach-Almond Pesto
by Girls in Aprons

2 cups packed spinach, tough stems removed
2 T slivered almonds
1/2 clove garlic
1/3 cup parmigiano reggiano
3-4 T olive oil

In a food processor combine the spinach, almonds, garlic, and cheese. While combining, slowly add your olive oil until it's at your desired consistency.

SEE! SO EASY!!

Chicken Alfredo (without the guilt!)

I love holidays. Christmas and Fourth of July are my favorites, followed closely by Thanksgiving and Halloween. But even the smaller holidays are exciting for me! I consider Valentine's Day to be a smaller holiday. Now all you Valentine's Day lovers don't get all angry. I only consider it smaller because my hubby doesn't get the day off. But....I love to go all out for this holiday! I love to show my family and friends how much I really love them.

This year I'm doing a countdown to V-day with my hubby. Each day he gets a small treat or gift with a cute note attached to it. My kids will get fun treats on V-day, and of course I'm making treats for their classroom friends. We'll post those recipes later!

Here is a recipe that you can make for your sweetie for Valentine's Day. It is super easy, and way healthier than the traditional version of alfredo sauce (hence the "without the guilt" part). Now you can have your alfredo and eat it too! And it's a ROMANTIC meal. There is something about pasta that screams romance to me, more than any other dish (except maybe chocolate covered strawberries, but you can't have that for dinner...or can you? Hmmm...). Maybe it's that famous scene in "Lady and the Tramp" but sharing a big bowl of pasta is the perfect meal for Valentine's Day!

**Valentine's hint: Pour a little tomato or spaghetti sauce in your alfredo to make pink "love" sauce!

Melt your butter and add minced garlic until fragrant, about 30 seconds. Add flour and whisk into butter until it bubbles (this is your thickener, or roux).

Start cooking your chicken strips, seasoning with garlic powder and salt.

Cook your fettucini noodles according to package directions (to al dente)

Add your chicken broth (careful - it may splatter!) and stir into your roux. Cut off pieces of your cream cheese and stir until melted in. Add your paremesan. Ta-da! You're done!

Stir noodles into sauce until combined. Add chicken (and I added peas) and serve with extra parmesan cheese. And have a Lady and the Tramp moment.

Chicken Alfredo (without the guilt!)

submitted by Girls in Aprons (adapted from Kraft foods)

1 lb. chicken, cut into strips

1 lb. fettucini noodles

3 T butter

3 T flour

2-3 cloves of garlic, minced

2 1/2 cups chicken broth

8 oz. cream cheese, softened and cubed

1/2 cup parmesan cheese

Optional - add 1 cup frozen peas, chopped asparagus, chopped fresh spinach, or any other veggie you prefer

Cook chicken, seasoning with garlic powder and salt. Set aside.

Cook noodles according to package directions for al dente (I used just shy of a whole package)

While noodles are cooking, melt butter in a saucepan on medium-low heat. Add minced garlic and let it saute in butter until fragrant, about 30 seconds or so. Whisk in flour until combined and bubbly. Stir in chicken broth until combined. Then add cream cheese cubes and parmesan cheese and stir until cheeses melt. If using veggies, stir in now until cooked through (or wilted if using spinach). Toss with pasta and chicken. Serve warm.