New Recipies for all of you mothers.

Yvonne - posted on 02/15/2010

hey Tara,thanks millions !!

Tarah - posted on 02/15/2010

Randi,

I have a great reciepe for french toast that I will post when I get home since that is where i have it typed. I also have some for pancakes. I am glad that he liked the mac sauce i found it is a great way of tricking them.

As for the mashed Potatoestry added some purees to it. it never hurts to try to add things but i will give you some of my purees as well

Karrington - posted on 02/13/2010

Tarah,
I made the calabacitas tonight for dinner and I did tweak it (a lot) but my family loved the mixture of veggies and everything! I was excited that we ate more than one vegetable at dinner, ha!

Randi - posted on 02/13/2010

oh yeah Yo baby yogurt is also a favorite of his! Its about all he wants at lunch time. Just thought by giving you his likes may help you help us :) I really appreciate this, its so nice of you to help all us mommies. (especially ones like me who is not experienced with cooking..grew up on Spaghetti O's myself)

Randi - posted on 02/13/2010

The mac and cheese was great! Had to make twice because he didnt like the noodles i chose the first time! Told you he was picky! He sucked the cheese sauce off and spit the noodles out! Ha! Along with the mac and cheese the only other things he will eat is pancakes/waffles/french toast and mashed potato. Any ideas...variations?? He wont do meat or anything that crumbles like a cookie or cracker. Spits it all out!

Tarah - posted on 02/12/2010

This is a great one for the "Busy Mom Life" I say that because you are able to put it on the stove all day or you are able to put it in a crock pot and let it go all day while you are at work or running around trying to keep with the busy life that we all live now. I work full time, go to school full time and take care of my sn as well so life can be crazy at times. This is great for times of the year and it is nice because you are able to add or take things out as you like. This is a sweet and savory Chili that mixes Middle Eastern flavors with American Flavors. Enjoy it ladies

Tarah’s Turkey Chili

4 Large Vidalia Onions, Medium Dice
2.5 Pounds Ground Turkey Meat or meat of your choice , Beef, Chicken or what else you would like to use.
2 - Cans Kidney Beans - Drained
2 - Cans Great Northern Beans
4 – Large cans of Stewed Tomatoes
6 Stalks of Celery
8 ounces Carrot Puree
8 Ounces of Cauliflower Puree
5 Cloves of Garlic
1.5 Tablespoons of paprika
4 Tablespoons Chili Powder
4 Tablespoons of Garlic Powder
2 Tablespoons of Oregano
1 Tablespoons of Ground Cumin
1.5 Tablespoons of Ground black Pepper
Salt - To Taste

In a large soup pot brown the turkey with the onions and garlic.
Add the beans to the meat once browned and cooked.
Add the spices and mix well.
Add the celery and Stewed Tomatoes and let simmer.
Simmer for about an hour
If you would like cook pasta to add to the chili. I use mini Shells when I cook this at home.
Season with Salt and Pepper to taste.



Yields: about 1 gallon - maybe a little bit less.

Karrington - posted on 02/12/2010

Awesome! I love to cook and Trenton loves veggies but that is not the case for the adults in my house so I am mainly trying to sneak them in without the grown-ups knowing lol! I also want to continue to introduce new flavors into Trenton's diet. I just want you to know that I greatly appreciate your time. I am a full time student, I work part time, and then I have the whole keeping up with Trenton thing so I know how it is to have a full schedule!

Tarah - posted on 02/12/2010

Note: If you are wondering why I use the Purees it is because I get the nutritional foods in there without any one but me knowing it. I use Carrot in most dishes because it is sweet and the Cauliflower because it is a good veggie with little flavor. When making a puree it is simple… Cook the veggies until they are just done and then put into a blender or food processor and just turn it on until it is creamy. This is also a great way to make potato soup or carrot soup from scratch.

Tarah - posted on 02/12/2010

Karrington,

Thank you for responding back... If you are wanting to replace the veggies you really are able to use anything... Try Carrots and Cauliflower.

I dont mind really I do this on my lunch break from work. I went to school to be a chef and I love to help other mothers since I know what it is like to have a little one that is a little picky right now in what he is wanting to eat. I hope you enjoy and I will work on getting some protien dishes up on here.

Karrington - posted on 02/11/2010

I think I am going to make the calabacitas this weekend! Is it okay to use different vegetables though? I would probably replace the zucchini and squash for the adults but Trenton (my son) would it like you described. What could I replace those two things with? We use a lot of chicken, pork, and hamburger at my house so perhaps if you had anything that I could incorporate those things into. Thank you so much for taking the time to do this, I am sure you are busy!

Tarah - posted on 02/11/2010

So Ladies I am wondering what you would really like to see a Recipie for... Let me know and I will be happy to post ideas on them them and give you a few more if you would like... But please let me know

Tarah - posted on 02/10/2010

Recipie Number 5 ... Enjoy it and remember to have fun

Name of Recipe: Calabacitas

Yield: 1 qt

Ingredients in order of use:
• White onion, large, chopped coarse …………………………………….1
• Red bell pepper ………………………………………………………….1 ½ oz
• Garlic cloves minced ……………………………………………………2
• Corn oil ………………………………………………………………… 1 Tbsp
• Corn Kernels …………………………………………………………… 8 oz
• Yellow Squash …………………………………………………………. 1 lb
• Zucchini ………………………………………………………………... 1 lb
• Anaheim chilies ……………………………………………………….. 2
• Water, Hot ……………………………………………………………… 4 fl oz
• Cumin ground …………………………………………………………… 1 tsp
• Salt and pepper …………………………………………………………..TT

Equipment needed:
• Large deep sauté pan

Directions:
1. In a large, deep pan sauté the onion bell pepper and garlic in the oil. Add the corn and cook until very lightly brown
2. Add the squash, zucchini, and chilies, along with the water, cumin and seasonings. Cover reduce the heat and simmer until tender approx 15 mins adjust seasonsings.
Notes:
This is a great dish that you are able to change the flavorings to what your family enjoys but is filled with veggies. A good side for this would be a baked chicken breast or a steak depending on what you are in the mood for.

Preparation time:
It should take about 15 minutes to an hour to get everything ready to start.
Cooking Time:
. It will take about 30 minutes to get everything cooked.

Directions for Portioning, plating and garnishing:
Place a metal ring that measures ½ cup on the plate in the center. Fill the metal ring to the top and slowly remove so that the shape is not lost.

Directions for cleaning up and storing leftovers:
When cleaning up the mixture needs to reach a temp from 135 to 70 within the first four hours. And from 70 to 41 or lower within the next two hours. When placing in storage make sure it is labeled with what it is, the date it is to be to be used by, how it is to be reheated and for how long it needs to be reheated.

Tarah - posted on 02/09/2010

Hello Ladies Here is the First one for Today Again let me know if you have any questions... Enjoy



French Apple Tart -



Ingredients

Sweet Tart Dough - As Needed One regular tart takes two pie/tart shells

Almond Cream or Almond Butter- As Needed One regular tart takes 2 Cups

Tart Apples, Peeled, cored and sliced thin - As Needed I tend to use Granny Smiths or Pink Ladies One regular tart takes 6 apples to 7 apples

Unsalted Butter Melted - As Needed One regular tart takes 4 TBSP

Granulated Sugar or Splenda - As Needed One regular tart takes 3 TBSP



Tools

Cups - measure

Measuring Spoons

Bowl to put apple piees in

Spatula

Rack for cooling

Sheet trays

Oven temped to 375

Thermometer

Piping Bag

Piping Tips

Pastry Brush

Tart Shell molds







Notes:

1. This is to makes as few or as many tarts as you would like. They can range from large round tarts to small individual tarts to daisy shaped tarts.

2. If wanting to make for someone with diabetes use splenda rather then sugar and leave off glaze in the end

3. Line the Tart Pans with the Dough.

4. Brush with Melted butter

5. Put a thin layer of Almond Cream or Almond Butter in the bottom of the Dough

6. Layer the apples around the Dough… You are able to put as few or as many as you would like.

7. Put a few drops of the butter over top of the apples.

8. Sprinkle the Sugar or Splenda over the Apples

9. Lay a few strips over top of the tarts.

10. Bake in over until the Dough is a nice golden brown and flaky. About 45 minuutes

11. Take out and let cool for 30 minutes.

12. Pipe Almond Cream around Edge or use Whipped Cream



This Tart will stay good for 7 days



Prep Time is 20 to 25 minutes



Cook Time is 30 to 45 Minutes

Tarah - posted on 02/08/2010

You are able to put it into the Freezer as with all of the recipies that I will give you ladies.

Randi - posted on 02/08/2010

Awesome!! Thank you so very much! Will make me feel a bit better about him eating it daily! Hated opening the tub or box for dinner. Can make a batch for the week. What about freezing portions?? Gross? Nice having a baby friendly chef for advice:) Thank you so much again

Tarah - posted on 02/08/2010

Try making it from scratch.. it takes a little longer but if you make the sauce while the noodles are cooking it fills the time in so there is no extra time needed.

Basic cheese sauce...
Makes 1.5 pts = enough for a 6 person meal.

Heavy cream 1 pt
Cheese of your choice 8 to 16 ounces depending on how thick you want it ( this is also a great way to have them try new cheese with out knowing it for a bit.)
Salt and Pepper TT ( To Taste)
Puree of your choice try using carrots or caluliflower.. both have little flavor so they blend well with others. 1/2 cup to start and you can add more if you would like.

Heat cream and Puree in sauce pan and slowly add cheese. then add a little bit of salt and pepper when it is a nice creamy texture. By this point the noodles shouls be done so pour the sauce over the noodles. mix and serve. if you want bake the dish for 15 minutes with more cheese on top to get it a little crispy on top. It will store for 5 days.

If you are wanting to make a smaller batch use what yo u feel is best for the portions... this is a great recipie since really it is a combination of the basics and you are able to make a small or large of a batch as you would like. I hope this helps you

Randi - posted on 02/08/2010

So excited to try new things!! Thank you sooo much! However my son is the worst eater. My MIL got him on Mac and cheese and that seems to be all he'll eat! I try to sneak pureed veggies into it but he seems to notice. Any chef tips??

Tarah - posted on 02/08/2010

Here is the Second one Ladies Please let me know if you have any questions and I will be happy to answer them for you... enjoy and have fun with it

Name of Recipe: Turkey Cordon Blue

Yield: 4 Servings

Ingredients in order of use:
• Turkey cutlets 4 oz (120g) each …………………………………..4 4
• Salt and white pepper …………………………………………….TT TT
• Parsley Chopped …………………………………………………4 tsp 20 ml
• Ham slices 1 oz (30g) each ………………………………………4 4
• Swiss Cheese Slices 1 oz (30 g) each ……………………………4 4
• Flour ……………………………………………………….as needed for breading
• Egg Wash ………………………………………………….as needed for breading
• Bread Crumbs …………………………………………..…as needed for breading
• Lemon Wedges ……………………………………………as needed for garnish

Equipment needed:
• Film wrap
• Cutting board
• Meat mallet
• Bowls for flour, egg wash, and bread crumbs
• Deep fryer or pan with hot oil

Directions:
1. Place the turkey Cutlets on a film-covered cutting board and cover them with a layer of film wrap. Using a meat mallet , gently pound the cutlets to an even thickness of approximately ¼ inch (6 millimeters). Remove the film wrap.
2. Season the cutlets with salt and white pepper and sprinkle them with the parsley.
3. Place one slice of ham and one slices of cheese on each cutlet. If the slices are larger then the meats then cut the slices in half and layer them on the cutlet.
4. Begin rolling the turkey cutlets. Fold the ends towards the center to close the ends of the roll and finish rolling. Refrigerate the turkey rolls for about 15 or so minutes.
5. Bread the Turkey rolls using the standard bread procedures and refrigerate for another 15 minutes.
6. Fry the rolls at 325 degrees F (160 degrees C) until fully cooked approximately 8 minute. Serve with lemon wedges. Flavored hollandaise or béarnaise sauce may also be served with the dish.
7. This is also a great recipe because you can add Spinach rolled up as well in the cutlets.

Preparation time:
It should take about 45 minutes to an hour to get everything ready to start.
Cooking Time:
. It will take about an 30 minutes to get everything cooked and be ready to be served.



Directions for Portioning, plating and garnishing:
Each plate should receive one of the turkey rolls and a lemon wedge or two. You may also want to include a sauce or two that people could use as a dipping sauce and that they could experiment with to try to bring out other flavors. A hollandaise or a béarnaise would be good but also try a spicier sauce something like a chipolata sauce.

Directions for cleaning up and storing leftovers:
When cleaning up the meat needs to reach a temp from 135 to 70 within the first four hours. And from 70 to 41 or lower within the next two hours. When placing in storage make sure it is labeled with what it is, the date it is to be to be used by, how it is to be reheated and for how long it needs to be reheated.

Tarah - posted on 02/08/2010

Here is the First one Ladies Please let me know if you have any questions and I will be happy to answer them for you... enjoy and have fun with it

Chicken and Mushroom Crepes with Cream of Chicken

Yield: 6 Servings

Ingredients in order of use:
• Chicken Stock …………………………………………………………..1 pt
• Salt ……………………………………………………………………… TT
• Chicken , boneless skinless ……………………………………………… 1 lb
• Mushrooms sliced or other veggies that you would like to add…………..5 oz
• Butter …………………………………………………………………….. ½ fl oz
• Fresh Thyme, tarragon, and parsley minced …………………………….. 1 Tbsp
• Black Pepper …………………………………………………………….. TT
• Savory Crepes ……………………………………………………………. 6
• Cream of Chicken…..…………………………………………………….. 1 can
• Paprika ……………………………………………………As needed for garnish
• Chives, sliced …………………………………………….As needed for garnish

Equipment needed:
• Sauté pan
• Baking dish

Directions:
1. Bring the stock to a simmer and season with the salt
2. poach the chicken in the stock until done. Remove the chicken from the stock reserving the stock. Allow the chicken to cool slightly and then cut it into medium dice.
3. Sauté the mushrooms or other veggies in the butter with the herbs until they are tender. Season the mixture with salt and pepper. Combine the chicken with the mushroom and refrigerate until cold.
4. Divide the chicken and veggies into six portions. Spoon one portion of the mixture into the center of each crepe. Roll the crepe around the mixture and place in a buttered baking dish, seam side down
5. Heat the Cream of Chicken sauce over medium heat ; thin with a portion of the reserved poaching liquid if necessary. Sprinkle with paprika if desired. Bake at 350 degrees F until hot and lightly brown, approx. 20 minutes. Garnish with Chives.

Preparation time:
It should take about 30 minutes to get everything ready to start.
Cooking Time:
. It will take about an hour get everything cooked.

Directions for Portioning, plating and garnishing:
Serve the crepes on a plate with sauce over top and garnish with chives and paprika


Directions for cleaning up and storing leftovers:
When cleaning up the crepes needs to reach a temp from 135 to 70 within the first four hours. And from 70 to 41 or lower within the next two hours. When placing in storage make sure it is labeled with what it is, the date it is to be to be used by, how it is to be reheated and for how long it needs to be reheated.

Mandy - posted on 02/07/2010

I can't wait to see them! My husband is an extremely picker eater when it comes to vegetables, and now my son is starting to be that way. I hope your recipes help me stop that before it's too late! : )

Karrington - posted on 02/07/2010

I am excited to see these! I love to cook but we have the same stuff all the time and it gets old. My son loves vegetables but I am looking forward to new ways to prepare them and make them enjoyable for the whole family! I appreciate you taking the time to do this for us all! Thanks Tarah!

Martina - posted on 02/06/2010

Am so eager to have them.. both my husband and daughter have a grt nerve for taste and difference...:)

Christine - posted on 02/05/2010

Yeah!!! Can't wait to see them. Thank you soo much for the help/advice- it's much needed for a first time mom that is a picky eater herself and does not want her child to grow up that way lol!!!