Monday, November 17, 2014

Thanksgiving Break

The Mixed Stew is going on a Thanksgiving hiatus.  Please look forward to more yummy tidbits after the break.

Tuesday, November 11, 2014

Tuesday’s Cupful: Background on Spaghetti Bolognese w/ Spinach

Spinach will do, too

We eased up on the ground beef in this rendition of spaghetti bolognese because of the addition of spinach.  The leafy veggie adds some green nutrition to a traditionally all-meat Italian staple.  Remember that spinach contains several vitamins and lutein, which helps promote healthy eyes.  We recommend using this spaghetti recipe for introducing the little ones to spinach or more spinach in their diet.    

Monday, November 10, 2014

Monday’s Spaghetti Bolognese w/ Spinach

An Unmistakable Pasta and Veggie Combo

The spinach cuts through the meat sauce in this delectable recipe.  Here’s the recipe:

What you will need:

1 large skillet w/ lid
1 wooden spoon
3 tablespoons cooking oil
3 garlic toes, minced
1 (14 oz) pack of spaghetti noodles, cooked al dente
1 medium-sized onion, coarsely chopped
2 lbs ground beef
1 bunch of Spinach, coarsely chopped
1lb seasoned pork sausage
1 (24 oz) store-bought spaghetti sauce
1 (14 oz) diced tomatoes
Pinch of salt and pepper

Cooking and Directions:

Heat skillet on medium-high heat.  Add cooking oil, garlic, and onion.  Sautee ingredients until onion turn translucent.  Crumble in ground beef and pork sausage.  Let meat brown.  Stir well.  Add diced tomatoes to the skillet and cover with lid.  Lower heat to medium and let the ingredients simmer for 20 minutes.  Add jar of spaghetti sauce.  Return lid and let ingredients cook for another 15 minutes.  Stir in spinach.  Let veggies cook through. Stir well then remove from stovetop.  Serve immediately.     

Wednesday, November 5, 2014

Wednesday’s Helping: Alternate Ingredients for Simple Chicken Salad w/ Cilantro

Cold Chicken Salad Delight

Leftover-fried chicken in a fresh veggie salad cannot be beat in terms of flavor combined with nutrition.  We suggest substituting the cilantro with regular flat leaf parsley or Italian parsley.   Fresh basil is also a great tasting alternative in a pinch.  Coincidentally, use baked chicken instead of fried chicken for less caloric intake per serving.  Eliminate more calories by using skinless chicken breast ensures healthier eating.  If you remove the chicken skin, add crushed pecans or walnuts for a more nutritious crunch.    

Tuesday, November 4, 2014

Tuesday’s Cupful: Background on Chicken Salad w/ Cilantro

Again…less is more

The Mixed Stew recommends our simple chicken salad if you have some leftover fast food fried chicken.  We fried more than a dozen chicken thighs last weekend so we had more than a few leftover pieces.  The cilantro adds a spicy and minty bite to this leafy green offering.  Selecting cilantro is a convenient way to add Vitamin K, which contributes to bone health, to your diet.       

Monday, November 3, 2014

Monday’s Bread Bowl: Simple Crispy Chicken Salad w/ Cilantro

A Reinvigorating Standard

Sometimes simple fare hits the spot.  Here’s the recipe:

What you will need:

1 large bowl
1 wooden spoon
1 cup garlic croutons
1 head Romaine lettuce, cleaned and cut into bite-sized pieces
3 small carrots, sliced thin lengthwise
3 leftover fried chicken thighs, boned and shredded into bite-sized pieces
2 mini-cucumbers chopped into cubes
½ cup cilantro, coarsely chopped
2 eggs, hard boiled and crumbled
Pinch of black pepper to taste

Preparations and Directions:

Make sure Romaine lettuce is clean.  Place cut lettuce in large bowl.  Add carrot, cucumber, egg and cilantro.  Toss well. Sprinkle with black pepper.  Serve with your favorite salad dressing.  The Mixed Stew used a store-bought creamy Italian.