Red Lentil Curry– Any Crowd Pleaser

 

Ever since the creation of Mr. Man’s business, the concept of healthy eating and the definition of what’s healthy have become foreign concepts to him. No fault of his own, kind of, but it reminds me that my habits and what I introduce Bean to are even more important.

As we know, I also have to be more aware of my diet because of stomach issues. Sometimes, I just deal with the consequences, and that is one of the reasons why I do not mention it often these days. Nevertheless, with the New Year, I have been more aware of what I am eating and have made a conscious effort to introduce Bean to all different types of cuisines. I am aware that she will go through her phases, being picky and choosey about what she likes and doesn’t, but being open-minded will hopefully help - I think (fingers are crossed and veteran moms your advise it greatly appreciated).

This, what I like to call “stating my independence,” is something I have already experienced. For example, Bean would eat eggs by the dozen and then suddenly decided she wanted nothing to do with them. Watching this drastic change only motivated me to try even more with her. Worst case scenario, she doesn’t like it and it will become dinner for Mr. Man and me. It was time to pull out a staple is our household, something I made often even before Bean started eating solids, Red Lentil Curry by weelicious.

Being as optimistic as possible I the bowl in front of her and watched. The pictures will tell you the rest of the sorry, but to summarize: she couldn’t get enough of it. Watching this little bean, herself, eating it faster than I could have imagined was not only a mommy’s dream come true, but a foodie’s dream as well. I hope, if isn’t not your little one, someone in your family love this recipe as much as we do. Trust me the blend of flavor alone is worth the try. It is also budget friendly since the a bag of lentils I bought only cost me $1.

                      

Have a wonderful week.

 

 

Red Lentil Curry (adapted from weelicious) (serves 4-6) Ingredients 1 Tbsp Oil – I use olive oil 1 Small Onion, diced 1 Large Carrot, peeled and cut into a small dice 1 Garlic Clove 1 Tsp Fresh Ginger, minced 2 Tsp Curry Powder 1 Tsp Cumin 1 Tsp Turmeric 2 Cups Water 2 Tsp Salt 1 14 oz Can Tomato Puree 1 Cups Red Lentils, rinsed well Couscous – make according to directions   Directions 1. Heat the oil in a large saucepan over medium heat. 2. Saute the onions and carrots for 4 minutes. 3. Add the garlic, ginger, curry, cumin and turmeric and cook for 2 minutes. 4. Add the lentils, water, salt and tomato puree and bring to a boil. 5. Stir, cover, reduce heat to a simmer and cook for 35 minutes or until creamy and tender. 6. Serve with couscous.

Gooey & Totally Yummy Crème Brule French Toast

 

For Christmas morning Mr. Man, Bean & I planned to celebrate as a clan. Since this was a treat, to be just the three of us, I wanted to make something decadent and special. First thing that came to mind was my gooey and totally yummy Crème Brule French Toast recipe.

This recipe is special to us since it was served at my unofficial “first” Mother’s Day brunch. While I was pregnant with Bean, Brett and I hosted our first Mother’s Day at our new house. The original recipe calls for half-and-half, but I use whole milk to slim it down. Not only does it help with the calories, slightly, but this minor change helps with my tummy issues by reducing the richness - - again - - not calories!

 

Also, instead of Grand Marnier I use orange juice.

Hope this dish makes a debut on your table when you celebrate a special moment. Don’t forget to plan ahead: the recipe requires that you chill the mixture at least 8 hours and up to 1 day.

From our table to yours:

~Lauren

 

Gooey & Totally Yummy Crème Brule French Toast

(adapted from Gourmet Magazine | July 1998)

Yield: Makes 6 servings

Ingredients

1 stick unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 challah

5 large eggs

1 1/2 cups whole milk

1 teaspoon vanilla

1 teaspoon orange juice

1/4 teaspoon salt

Instructions

In small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 – by 9 – by 3 – inch pyrex pan. Cut 6 1-inch thick slices from center of challah. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, milk, vanilla, oj, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat over to 350 degrees and bring bread to room temp.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve immediately.

 

       

We have a busy rest of the week and weekend - - -  see you in 2011 Health, Happiness, Hamstrings readers.

“Htothe3 And The Terrible, Horrible, No Good, Very Bad Day”

The million dollar question is do you know where this title is from?

The picture above describes the ending to “my terrible, horrible, no good, very bad day,” but I will spare you the gory details. After the drama of the day and seeing the mounds of snow on the streets I knew a pot of chicken soup was calling my name. What better way to clear the troubles of the day and the chill in the air than a warm bowl of broth, simmered with carrots, onions, celery, chicken, and noodles. The aroma itself put a smile on my face.

This recipe is my take on traditional chicken soup when the clock is not on your side. Since, I decided to make this at 4pm broth from scratch and the use of a whole chicken were both out of the question. Therefore, I relied on a high quality chicken broth (my favorite is Pacific Natural Food Organic free rage chicken broth low sodium) and used bone-in chicken skinless thigh to get a from scratch feel. The use of bone-in chicken things gave the flavor of the bones and allowed for the chicken to pull from the bone. A bay leaf and whole peppercorns helped to achieve the traditional flavor. 
I hope you enjoy Htothe3 “Traditional” Chicken Soup.

“Traditional” Chicken Soup

Ingredients:

64 FL OZ High Quality Chicken Broth (I prefer Pacific Natural Foods Organic Free Range Chicken Broth Low Sodium)
5 carrots washed and cut into 3
1 1/2 onions cut into quarters
4 celery hearts cut into 3
2 bay leaves
Couple whole black peppercorns
Sea Salt to taste
4 bone-in skinless chicken thighs
Pasta of your choice/Amount of pasta to your liking

Directions:

Bring chicken broth to boil. Add vegetables and spices. Add chicken. Bring to simmer and cover. Cook until chicken falls off of bone. Remove bones.
Bring water to boil and cook pasta to VERY al dente. Drain and add to soup. Cook until pasta is to your liking.
Serve and enjoy!

Mr. Man’s Video Debut: Italian Beef Tutorial

 

Mr. Man & Lauren-New Year’s Eve Chicago 2004

 

It is official! Mr. Man makes his video debut with a tutorial on his, ONE and ONLY, culinary specialty. He admits it on the video…..so he can’t get mad at me for saying this. I warn you the video is kind of cheesy, but adorable at the same time.

During our pre-Bean days and while we were engaged Mr. Man and I lived in Chicago. As he explains on the video, Chicago was all about the beef. One dish we learned from our friends Jim and Jen was Italian Beef. Basically, it is beef slow cooked in pepperoncini peppers and pepper juice in a crockpot until it is tender and then it is shredded using two forks. The meat is then put back in the liquid and served with rolls and provolone cheese. The whole house if filled up with wonderful aromas and every time he makes it we reminisce on our days in Chicago.

Mr. Man Makes Italian Beef from htothe3 on Vimeo.

Sorry for the dishes in the sink - “It my be a crazy life, but it’s our life”

 

Mr. Man’s Version of Italian Beef

(original recipe from jim & Jen)

 

Ingredients

2-3 lb chuck roast

2 16 oz jars pepperoncini

Provolone cheese slices

Rolls

Instructions

Take out slow cooker. Drain jars of pepperoncini peppers. Using kitchen scissors cut up peppers over slow cooker up to seeds and make sure the juice inside the peppers go into the slow cooker. Add meat on top of peppers. Add some of the juice and peppers on top of the meat. Set slow cooker to low for 8 hours.

Once the meat has cooked for 8 hours remove and put in a large bowl. Shred using two forks. Add meat to slow cooker with cooking juice.

Serve with provolone cheese slices and rolls.

She’s Back!!!!!!!!!!

Good afternoon Health, Happiness, Hamstrings readers. If you are doing a double take, confirming you are at the right site, I promise you are . Htoth3 is going through some design changes, so bear with me through the adjustments. It is all for some exciting things happening in 2011.

Now that I have gotten this out of the way, today is the LAST day to enter the 77kids $50 gift card giveaway. A winner will be chosen tomorrow morning so check your Facebook or blogger accounts to see if you are the lucky one. Just a reminder, you can enter win by:

1) Following 77kids on Facebook

2) Following 77kids on Twitter and tweet why you love their store using the hashtag #77kids

You can visit my post on the Wish-4-Snow 77kids charity event here to get more details on the event.

After all the craziness from last week: rushing bean to the doctor (instead of the ER) with 105 fever, a diagnosis of pneumonia, a rash that could have been an allergic reaction to the antibiotic or rosiolla (I guess medicine isn’t an exact science), it is safe to say Mr. Man, Bean and I are all in one piece. If not one piece, we are in a better place then last week. We finally have our cheerful, witty, playful toddler with a VERY strong personality. While I didn’t miss her “attitude” (I am in trouble!!! She isn’t even 2.) she is back:

Since my little lady is in full force, keeping me on my toes I decided to make a family favorite. This easy weeknight meal has been adopted as a regular in my in-laws as well as sister-in-law’s house. My sister-in-law has even coaxed her husband, Mr. Man’s brother, home from work to promise to have this on the table when he got home. It is one from Catherine McCord of weelicious her Moroccan Chicken.

The thing I like best about this recipe is that the ingredients are staples in my kitchen. So, when I do my weekly shopping I just make sure I replace the tomatoes and garbanzo beans when I make the dish so I know have them on hand for next time. The only ingredient you do have to obviously plan on is the chicken. One thing I do want to note, for some reason I never see chopped tomatoes in my local grocery store so I use diced tomatoes instead.

By the way…….this is Bean’s FAVORITE meal.

Don’t believe me: just ask her Francia.

 

Health, Happiness, Hamstrings Makes Moroccan Chicken.

Htoth3 makes Moroccan Chicken VIEW SLIDE SHOW DOWNLOAD ALL

 

Moroccan Chicken (Serves 4)- - -  from weelicious

1 Tbsp Olive Oil
1 Small Onion, sliced thin
1 Tsp Paprika
1/2 Tsp Cinnamon
1/2 Tsp Cumin
1/4 Tsp Ground Ginger
1 Tsp Salt
1 15 Oz Can Chopped Tomatoes
1 Can Garbanzo Beans, drained and rinsed
1 Lb Chicken Thighs, skinless

1. In a large saute pan heat the oil over medium heat.
2. Saute the onions for 5 minutes or until translucent.
3. Add the spices and tomatoes, bring to a boil.
4. Add the garbanzo beans and chicken to the sauce mixture and stir to coat.
5. Reduce to a simmer, cover and cook for 20 minutes, stirring halfway through.
6. Serve.