mid-week meal share: garlic parmesan kale pasta

Hootie hoo it's hump day and I'm in tip top blogging shape and getting you a recipe mid-week! I'm almost as shocked as you are. Been in a bit of a funk trying to figure out marketing for Average Mom, how to get word out without annoying people and then trying not to get self conscious once I shove it out there. My key as I wanted from the beginning though, was to just be myself and I've stayed true to that. Also have been trying to take the time to learn my camera better and food is the perfect subject since it doesn't talk back or put it's hands in front of it's face when you ask it to smile.

This week it's garlic parmesan kale pasta. What you see is what you get with this one. Pulled it off Budget Bytes; a source I recently found that I'm slowly making my way through.

Easy to concoct: user friendly.

Cost effective: budget friendly.

I'm going to assume that most everyone who wants to make this will likely have everything on hand already (maybe minus kale and noodles like myself):

per my adjustments

2 bunches kale

1 lb thin spaghetti

3 tbsp olive oil

3 tbsp butter

2 tsp minced garlic (4 cloves)

¾ cup parmesan cheese

1 tsp salt

1 tsp pepper

1. First thing I did was boil some water for the noodles.

2. Wash and cut up your kale. Annoyingly enough, I had leaves already going bad after being in the fridge only 2 days.

3. In a skillet over medium heat add your olive oil, butter, and garlic and wait for butter to melt. Recipes always say to wait for the garlic to become fragrant, maybe it's because I always use pre-minced garlic but I feel like it's fragrant even before you start cooking it?

4. Once your butter has melted add in your mountain of kale and mix. Saute for about 6 minutes; until kale is wilted and dark green.

5. Since you've only used kale one other time in your life you will be surprised at how much your mountain instantly cooks down and wish you had bought a second batch to double the recipe entirely.

6. Drain and rinse your noodles when they are done and add into your kale skillet.

7. Season with salt and pepper.

8. Top with parmesan cheese when slightly cooled and toss.

9. Enjoy! 

One thing I always have a problem doing with recipes like these (pasta with separate things to mix in) is that I can never seem to get a good ratio! The mixin's are usually clumped together, refusing to mix into the pasta. 

This recipe didn't disappoint but it is definitely glorified butter noodles. In no way am I complaining! Everyone loved it and even the little ones enjoyed the crispy bits of kale so I consider it a win. And it was super easy going on the wallet to have as a filler meal during the week.

I fail to see how kale became so popular tbh, though.

Leia

mid-week meal share: creamy broccoli salad

It's been a three month hiatus for recipes so there really was no rush for me to get this posted on Wednesday, the official mid-week day. 

It's Summer and it's time for barbeques and backyard get-together's! Who really likes to come empty handed to those things? Sure we all ACTUALLY want to come empty handed but then there's the guilt of enjoying everyone else's food when you didn't contribute. I mean just feel the room guys. But to be honest, this is such a great recipe for the occasion. There aren't too many ingredients to gather and the preparation is super simple.

Easy to concoct: 👍
Cost effective: 👍

What you need:

medium head of broccoli
medium head of cauliflower
½ cup toasted, sliced almonds
¾ cup craisins
2 tbsp honey
2 tbsp lemon juice (1 lemon)
½ cup mayonnaise

I used a recipe from Natasha's Kitchen and she gets a little fancy with her almonds.

1. Cut off stem of broccoli and cut into small florets. Raise your hand if this was your first time making broccoli "from scratch"! I sort of didn't have a clue if I was doing it the right way but hey, we got there even if it made a huge mess along the way.

2. Cut out core of cauliflower and cut into small florets (is it still a floret if it's not broccoli?).

3. If you're like me you took the easy way out and bought sliced and pre-toasted almonds. If you follow the original recipe this is the part where you're going to toast the ovens on the stove until they are golden.

4. Force your daughter to juice the lemon.

5. Mix together mayo, lemon, and honey. And I could not find honey ANYWHERE at the store so I just added a stitch of sugar and found I still had enough dressing.

6. Add broccoli, cauliflower, cranberries and almonds to a bowl.

7. Pour on dressing and mix.

8. Enjoy!

The perfect crisp and light salad to bring along or prepare at home as a light dinner side dish.



Next time I'm adding bacon.
Leia

mid-week meal share: spicy chicken noodle soup

Well, it's official. February passed without a single recipe being shared. Contingent blogger status or what? And really, I don't think this is the best comeback recipe but it's decent; cheap and easy.

Weather in Michigan has been completely unpredictable. A week or so ago we had weather nearing the 70's (while I was in Florida of course) and since then we've had everything from snow, rain, and tornado like winds - one time that brought hail. Last night it was horrendous sounding but I was so tired and angry that I was woken up by a storm, which was followed with not getting back to sleep from Piper, that I didn't get up to check to see if what I was hearing was hail. So if you're experiencing weather patterns like us maybe you want something comforting for the remaining Winter days but something spicy to get you amped up for Summer. Well, my friends; I think I have the answer.

Easy to concoct: yes'm.

Cost effective: yes'm.

Check your pantry or run to the store for these items:

2 tbsp sesame oil

2 tbsp sriracha

2½ tsp minced garlic
1 tbsp soy sauce
1 tsp rice vinegar *optional
4 cups chicken broth
2 cups water
1 can diced potatoes
1 can sliced carrots
1 box pasta

I got the base of the broth from this recipe and if I felt like shopping I likely would have made the entire ramen dish but I used what I had on hand, but otherwise still seemed pretty simple. Boasts 20 minutes for total time.

1. The very first thing I did was boil water for my noodles. I used ditalini but the food world is yours to conquer so I implore you to just pick your fav.

2. In a skillet combine your sesame oil, sriracha, garlic, soy sauce and rice vinegar if you are using it. It's such a small amount that if you don't have any and don't want to buy it, I don't think that the flavor will be greatly impacted.

3. Once you've combined those and heated them through add in your broth, water, and veggies and bring to a simmer.

Haha, and now that I'm going back over the instructions I realized that I added my soy sauce and vinegar too soon. It's a wonder I'm still alive.

4. Add in your noodles (or keep them separate so they don't get too water logged).

5. Enjoy!

The broth says ramen, the veggies and noodles say chicken noodle soup and it is pretty tasty. Kennedy was at school when I made it and I made Piper some butter noodles instead of giving her broth. It definitely had a kick to it. TRY IT.



And how time for Shameless.
Leia

mid-week meal share: asian glazed salmon

Once a month meal share? How's that working for everyone? I didn't even realize so much time had passed since I last shared something. I've documented plenty, but this one was so good I had to push it to the top of this list.

Easy to concoct: yes.
Cost effective: eh, seafood is as seafood does.

I have been trying to eat a little better this year and chicken can only go so far. And really, I'm not even to the point of exhausting chicken so this should be fun. So I looked up "glazed salmon recipe" and this one really caught my attention AND I had all but two ingredients, so that is always a great selling point. 😄

Head to the market for the following things:

 ½ cup brown sugar
⅓ cup soy sauce
2 tbsp hoisin sauce
2 tbsp peeled/sliced ginger (I used ground)
dried red pepper flakes
½ tsp minced garlic
1 tbsp "fresh" lime juice
1½-2 pounds salmon fillets

1. Measure out all your ingredients and combine them in a medium skillet.

2. Once the mixture is boiling, reduce the heat and simmer for 15-20 minutes until the mixture begins to thicken. Pre-heat your oven to 425º F, unless you want to broil like the original recipe has you do.

3. Line a baking dish with foil, place in your lovely salmon, and smother with your glaze once it's finished glazing.

4. Bake for 15 minutes, or more if you're like me and want to ensure it's done. Yes, I totally freak out when it comes to cooking meat no matter how many times I cook it perfectly. OR you can consult the original recipe and broil it as they did.

5. Enjoy! Couple with some veggies and rice and you're in for a treat!

I cooked this meal to celebrate me and my mom's (yeah, still do not know the proper way to say this) birthdays. My mom brought over a combined cake. Her favorite is German chocolate, mine is red velvet. We thought it appropriate to combine the two (and our ages for the candles) for a never-likely-been-eaten-before cake. It wasn't pretty and we were the only ones who ate it. Mm, mm, happy to not have to share these calories. 

Another year for the both of us.
Leia

mid-week meal share: tangy honey chicken

Did I try to name this recipe on the fly? Maybe! But the original was called honey bourbon chicken but the author said she typically leaves out the bourbon.. sooooo, the name doesn't seem quite fitting. I've had this page book marked for a long while from a friend from high school, and I finally took a decent glance at them all to see which one I needed the least for because I obviously could not be bothered to go grocery shopping.

Cost effective: for me!
Easy to concoct: measure, set it, forget it!

To get this lovely looking science project you're gonna need a few things. All of which I had aside from the fresh items the recipe called for.. and maybe I ran out of honey before I was done measuring..

1 pound chicken
½ cup diced onion
½ cup soy sauce
1 cup honey
¼ cup ketchup
1 tbsp canola oil
¼ tsp red pepper flakes
1 tsp (2 cloves) minced garlic
1-2 tbsp cornstarch
*rice

1. Combine your 'wet' ingredients, onion, and red pepper flakes.

Maybe make sure you have enough honey. 

2.  Mix together well and pour over your chicken in a Crock-Pot.

3. Cook on high for 3 hours, or low for 5-6.

4. Ask your husband to document since you're at work so you can post the blurry picture he captured. I'm not kidding, they were all blurry.

5. When you're close to your window closing cook whatever sides you would like. We made some good old fashioned Uncle Ben's minute rice and it was perfect.

6. Shred chicken.

7. Serve over rice (or don't).

8. Enjoy!


No picture folks. I was so tired after work and eager to get the kids and myself settled for bed that I inhaled my meal. I didn't like it as much as I had hoped. Thinking if I make it again I'll cut back on the onions and make sure I have enough honey; everyone knows I'm picky when it comes to certain foods and I really think it was the red onion I used that soured it up for me. Maybe add a smidge of brown sugar. Definitely worth a try, though! Super easy and likely little to no ingredients need to be purchased.



Better luck next time.
Leia