Guest Post with Vicki from Funny Spoon- A great site for all cooks who like quick meals.
I have had the pleasure of working with Vicki this year and I wanted to share her great website with you. She has a ton of great ideas with the busy mom in mind!
Dinner in 30 Minutes with FunnySpoon!
Hi! I’m Vicki Monti, co-founder of FunnySpoon.com (http://www.funnyspoon.com), The Cooking Site for Real Life. My business partner, Carrie, and I used to struggle (and admittedly sometimes still do) with getting a tasty, healthy dinner on the table every night of the week. We were sick of resorting to expensive takeout and unhealthy delivery. So we created FunnySpoon as a way to put the fun back in dinnertime and take the stress out of getting it ready! Our recipes are easy to make, with short ingredient lists using branded, pre-packaged products from the grocery store. We’ve found shortcuts that still make the meal taste great, minus all the time in the kitchen. And by featuring product photos (including on our printable shopping lists), grocery shopping is a breeze.
My favorite dinner recipe is Spinach Pita Pizzas (http://www.funnyspoon.com/recipes.php?id=194) and my
My favorite appetizer is Roasted Red Pepper Wraps (http://www.funnyspoon.com/recipes.php?id=173). Can you tell I like roasted red peppers? They’re actually one of my favorite tricks – keep a jar on hand and you can make a ton of recipes that look fancy and taste great, but only take a few minutes to make.
We hope you’ll all check out the site and see for yourself how cooking doesn’t have to be scary or time-consuming. Put the fun back in cooking with FunnySpoon!
Mom on the Run’s Love of Fall Flavors
I am officially in love with the fall squashes. They are so much fun to work with and add such intense flavors to the simplest dishes. I have been able to catch up with my DVD-R episodes of Rachael Ray this weekend. Lately Rachael’s food is hit or miss with me. When I saw the October 2nd episode and the “What’s for dinner tonight?” spotlight dish was Saltimbocca Brown Butter Ravioli With Pumpkin I was drooling and wishing the screen was scratch and sniff or lick. I thought this would be a great dish for our weekly Sunday dinner. It made my house smell and feel like fall on this cold rainy day.
Saltimbocca Brown Butter Ravioli with Pumpkin
- 1 2-pound sugar pumpkin or butternut squash, cut into 1-inch dice ( I used Butternut Squash)
- 3 tablespoons EVOO – Extra Virgin Olive Oil, eyeball it, plus additional
- Salt and pepper
- Freshly grated nutmeg
- 1/3 pound pancetta, cut into fine dice
- 1 1/2 pounds good quality, fresh large cheese or wild mushroom and cheese ravioli
- 6 tablespoons butter
- 20 leaves fresh sage
- Parmigiano-Reggiano, for shaving over ravioli
Yields: Serves 4-6
Heat oven to 400˚F.
Coat pumpkin with a few tablespoons EVOO, season with salt, pepper and nutmeg and roast 15 minutes. Turn squash over and roast 15 minutes more.
When pumpkin is a few minutes away from being done, bring a large pot of water to a boil for ravioli.
Heat a drizzle of EVOO in a large skillet over medium heat. Add pancetta and crisp, 4-5 minutes. Remove with a slotted spoon and wipe the fat drippings out of the pan.
Drop ravioli in the boiling water and cook 3-4 minutes.
While the ravioli cook, melt butter in the skillet then add sage leaves and crisp them up, about 2 minutes. C
Carefully remove leaves, reserving them on a plate.
Reduce heat under skillet a bit and allow the solids in the butter to brown.
Drain ravioli and add them to the skillet. Toss to coat.
Arrange brown butter ravioli on serving platter with the pumpkin, and give everything a gentle toss. Top with shaved Parmigiano-Reggiano cheese, crumbled sage and balsamic drizzle.
Pumpkin and Spinach Squash
The Final Product- It taste as good as it looks!
Family reviews are in and it is unanimous decision: Make this dish again. This dish went fast and most people when for a second helping. So glad I took this weekend to catch up on my recorded TV. It has given me some new inspiration and dishes to try.
Mom on the Run has a busy Monday, so stay tuned for Tuesday Nights Tasty adventures.
Great Giveaway Opportunity!!!
Gotta love Traylor Papers!
“Send us an email to VIP@traylorpapers.com with your name & address and we’ll send you a free customized card with your name. Tell us your favorite colors and/or style (i.e., whimsical, classic, girly…, etc.) and we’ll try to make you a match BONUS: post this offer on your blog or wall, send us a link and we’ll send you a few extra! Good thru 10/28/09!”
Fall Comfort Food
The weather has been hit or miss this weekend giving me time to try some new recipes and products. I have had the pleasure to work with a new lactose free milk alternative, Valio Real Goodness Milk, this weekend. My girls were in the mood for Macaroni and Cheese and I found a great recipe on the Valio website so I thought I would share it with all of you.
Mark’s Mom’s Mac & Cheese
Serves 4-6 as a side dish
- ½ pound elbow macaroni
- 1 small onion
- 2 tablespoons butter or margarine
- 1 tablespoon flour
- ¼ teaspoon dry mustard
- ¾ teaspoon salt
- pinch of pepper
- 2 cups Real Goodness™ 2% lactose free milk
- ½ pound Finlandia® Muenster Cheese (naturally lactose free), cut into small pieces or grated
- ¾ cup fresh bread crumbs
- 4 tablespoons melted butter or margarine
Preheat oven to 400 degrees. Boil and drain pasta, set aside. I used a great new product to me Eden Organic Kamut Ditalini. Kamut is short, tubular pasta made from 100 percent organically grown, whole grain Khorasan (kamut®). This versatile pasta means ‘little thimbles’ in Italian, and is ideal for soups, salads, and baked casseroles. Low fat, sodium free, and rich in dietary fiber and protein. Heart Healthy whole grain pasta.* Khorasan’s water soluble gluten is often tolerated by those with allergies to modern wheat. A great nutty pasta for mac and cheese.
Mince onion and place in saucepan with 2 tablespoons of butter or margarine over low heat.
When butter is melted stir in flour, mustard, salt, and pepper. Slowly stir in Real Goodness™. Cook until smooth and hot, stirring often or using a whisk.
Add ¾ of cheese to sauce, stir until cheese is melted.
Place cooked pasta in casserole dish, cover with cheese sauce, tossing gently. Top with the remaining cheese. Toss bread crumbs with remaining 4 tablespoons melted butter. Sprinkle over cheese. Bake uncovered for 20 minutes or until bread crumb topping is golden brown.
This was a great mac and cheese. Using the Real Goodness milk was just like using any store bought milk. What a tasty but easy recipe to make. A great meal for a rainy day!!
There are a lot of great recipes coming up this week. In fact I am going to be making 5 new recipes this week! Stay tunes as Mom on the Run re-enters the cooking world
Cooking Light Thursday: Another Mom on the Run Meatloaf
Summer Vacation is over and the weather is sure here to prove it to us New Englanders. Today we saw our first flakes of snow in Connecticut. Of course my girls were excited because they love snow. However this Mom on the Run only loves snow when I can curl up with a good book near a fire with the smells of comfort food in the oven. So today I had a mini-”snow day” by whipping up some comfort food for the family.
As most of you know I am a magazine addict. I PUFFY HEART the magazine isles at stores because I can find my most treasured reading material there. One of my favorite magazines is Cooking Light because I can usually find a plethora of great tasting good for you recipes. Once I saw a recipe for Spicy Turkey Meat Loaf with Ketchup Topping I knew that this was a perfect recipe for a rainy day.
1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine.
Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.
Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk.
Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°.
Let stand for 10 minutes before serving.
Serve with your favorite Vegetable. Our family favorite is Brussel Sprouts this time a year. I roast mine with a little bit of olive oil, salt, and pepper.
Yield: 8 servings (serving size: 2 slices)
CALORIES 184 ; FAT 3.7g (sat 1.6g,mono 1g,poly 0.5g); CHOLESTEROL 69mg; CALCIUM 30mg; CARBOHYDRATE 15g; SODIUM 405mg; PROTEIN 23.2g; FIBER 1.2g; IRON 1.3mg
Cooking Light, OCTOBER 2009
This meatloaf was delicious. The kids asked for 2nds and my husband really enjoyed it as well.
My goal tomorrow is to catch up on my favorite blogs and get some new recipe ideas. TGIF!
Great Contest ALERT!!
Do you LOVE Halloween?
Preppy in New England has a great giveaway that she is hosting. The folks at Rhode Island based, Angela Moore, were so gracious to offer her this handpainted bracelet retailing at $50! Stop on over to this great blog to enter today.
Mom on the Run’s First Recipe Contest
Life has been CRAZY!!!! There has been a lot going on and I miss my blogging friends. You truly inspire me to eat better and try a ton of new recipes. With that being said I have an interesting opportunity to host a Halloween Themed Recipe Contest from a new Lactose Free Milk on the market, Real Goodness. Every member of my household is lactose intolerant but we love the taste of milk. I was so excited to find another milk alternative that now I can cook with.
I LOVE Halloween!!! My house is decorated and I am hosting a neighborhood Halloween party for the kids and I need some themed inspired recipes too WOW my guest. So here is the 411 to enter this unique contest using Real Goodness, a lactose free milk.
Here is what the makers of Real Goodness have to say about their product: “In catering to individuals with lactose intolerance, Valio developed a patented inventive process (described in patent applications worldwide and already patented in Europe and elsewhere) to remove the lactose from high quality milk. Taking advantage of ultrafiltration, an advanced filtering technique, Ultra Filtration, the patented Valio technology would go on to win awards across Europe. Of course, awards were not the only product of the Valio Ultra Filtration process: Valio® Zero Lactose™, a lactose free milk brand that actually tastes like real milk, was born.”
Here are the contest details:
“A Ghoulishly Good Halloween With Real Goodness™”, A Lactose Free Halloween Treats Recipe Contest.
When is the contest?
October 16, 2009 – October 23, 2009
How does it work?
Create and post your best Halloween themed recipe that includes Real Goodness™ as an ingredient on your blog and leave a comment that you have done so. You can find where you can purchase Real Goodness here. Also you can become a Real Goodness™ Ambassadors by completing this survey.
Once the contest is over on October 23, I will chose a winner. You will receive your prize during the week of October 26. The winning recipe will be featured on Mom on the Run for everyone to try!
What’s the prize (The good part right?)
Grand Prize winner will receive a gift in the value of $85 that includes 15 Real Goodness™ coupons, notepads, and Crazy Straws, Exclusive Real Goodness™ Recipe Cards, a Real Goodness™ Fountain Glass and measuring cup and a sample of the 0% and 2% Real Goodness™ quart sized cartons.
What a way for Mom on the Run to return! I have so many new recipes to share and news to catch up on! Please be patient as I transition back into the blogging world. Can’t wait to catch up with everyone and see what kind of recipes that we can create
Mom on the Run is Returning :)
To all my fans:
I will be returning to the blogging world on Saturday October 10th!
Be prepared for new and exciting adventures of Mom on the Run. I personally cannot wait!