Not for any family that has peanut allergies.  I haven’t tried experimenting with almond butter or other kinds of ‘nut’ butters.  If you do, please leave a comment below.  Share with others.

• 8 skinless chicken thighs
• 1 cup salsa
• 1/2 cup peanut butter
• 2 Tbsp soy sauce
• 1 Tbsp lime juice
• 2 tsp grated ginger

Add everything in the slow cooker or the oven-safe casserole dish.  Set on low heat for 6 hours.

Lovely with rice (white, mixed or coconut rice).  Now that was easy!  Taste how delicious!

Pre-children, I cooked very differently, picked challenging recipes that had many steps in the cooking process, experimented with foods and spices.  took that extra trip to a market to get one unique ingredient.  Ultimately I had more time and freedom of experimentation.  Post-children, NO time, NO energy to haul kids to any market for special ingredients, little to NO leeway of a meal flopping and a tight schedule to organize, cook and feed hungry growing children.

This easy recipe was inspired by a complex recipe that I use to make pre-children.  It is from one of my favourite cooking sites,  Mireille Guiliano’s “French Women Don’t Get Fat”.  Click here for her version of Lemon Ricotta Pancakes.   Great recipe, but here is my post-kid’s easy, one bowl/mixer version.

In a blender or magic bullet add:

• 3 eggs
• 1/2 cup fresh ricotta cheese (use rest for lasagna later)
• 1/4 cup melted butter
• 1/4 cup sugar
• Squeezed juice of 1/2 lemon
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp baking powder

Blend until smooth and make pancakes by drop on hot buttered skillet.  Use low to med-low heat under pan and cook these pancakes slowly.  They brown too fast if the heat is too high.

Amazing with maple syrup, fruit, spoonful of yogurt.

Perfect for breakfast, take along as a to-go car/stroller snack.  I make these and bring them on lunch picnics, road trips and have even served the left overs after dinner as dessert with some fresh berries, whipped cream and a drizzle of melted chocolate (or use chocolate or cookie decorating baking sprinkles – much easier).

Prepare Kale for each recipe:

1. Trim tough ends and ribs from 1 bunch of Kale
2. Coarsely chop leaves.
3. Place chopped Kale into pot or deep saucepan
4. Add 1/2 cup water or chicken broth
5. Cover and simmer until wilted – Stir occasionally – approx 10 mins.
6. Follow any of the below delicious Kale recipes:

Lime-pepper Kale

Toss braised Kale in a splash of olive oil, squeeze of a fresh lime, generous sprinkle of sea salt or kosher salt and some fresh cracked pepper!   (Excellent with chicken, pork, lamb or mixed in with cooked linguine pasta).

Balsamic Mint Kale

Toss braised Kale in a splash of olive oil and balsamic vinegar, generous sprinkle of sea salt/kosher salt and sprinkle of white sugar.  Top with freshly chopped mint.  (Excellent with beef, pork, lamb or chicken)

Dijon-Bacon Kale

Cook until crisp 3 strips of bacon.  Crumble and put aside.  Toss braised Kale in 2 tbsp dijon mustard and 1 tbsp olive oil, sprinkle of salt and pepper. Top with crumbled cooked bacon.

Lemon Parmesan Kale

Toss braised Kale in a splash of olive oil, generous sprinkle of sea salt/kosher salt, and grated fresh parmesan (large curls).  This is great as side dish but feel free to toss this into a bowl fun of hot boiled pasta like fettuccine, linguine, large pasta nests or spaghetti.

Prosciutto Sage Kale

Toss braised Kale in a splash of olive oil, sprinkle of sea salt/kosher salt, and chopped strips of cured proscuitto (Italian ham) and top with

chopped fresh sage leaves.  (Great compliment to chicken, lamb or turkey)

Curry Spiced Fruity Kale

Toss braised Kale in 2 tbsp of any Chutney jam (Mango Chutney etc) and a dash of dried curry powder.  Top with a sprinkle of raisins and grapes

cut in half.

Lemon Caper Kale

In a small saucepan, heat a tbsp of olive oil, add 2 tbsp capers, sprinkle of salt and pepper.  Stir the capers until a little browning happens.  Squeeze juice of 1/2 of lemon over the browned capers and pour this mixture over the braised Kale.  Toss and serve.

Apple-Almond Kale or Cranberry-Pine Kale

Toss braised Kale with a splash of olive oil and apple-cider vinegar, sprinkle of salt, and top with some diced apples and browned almond.  Or,

top with a handful of cranberries and browned Pine Nuts.

Be creative.  Toss in flavours that you love!

You can cut up one or mix of any of these vegetables:

• Potatoes – any variety
• Sweet potatoes
• Yams
• Carrots
• Beets
• Parsnip

Simple directions:

1. Cut your choice or combo of vegetables as listed – recommended to cut them approximately the same size.
2. Toss cut veggie strips in a generous splash of olive oil (Try some flavoured olive oils ie. lemon-flavoured or truffle-flavoured/basil-flavoured etc.)
3. Sprinkle and toss with a dash of sea salt or kosher salt
4. Spread on tin baking pan (cookie sheet)
5. Brown in 425℉ oven for 20-25 minutes until brown.

I love serving this in a rolled parchment paper lined cone – use white paper (have the kids first decorate the outside of it first before rolling into a cone shape) or newspaper.

Carefully pack them in a paper bag and take to your park and sit on the bench and nibble away of serve them with any dinner.  Here are some great dips to serve with your Veggie Fries:

• Multi-Purpose Lemon Dill Dressing
• Multi-Purpose Honey Mustard Dressing
• Homemade Healthy Ketchup
• Good old malt vinegar & more salt
• Old-fashion Mayonnaise

Did you know trivia:

• The French fry is NOT invented by the French but was the invented in Belgium
• In England, they are called “chips”
• In France “pommes frites” (which means, literally, “fried apples”)
• In Belgium and Holland “patat” (not the word for potato, which is “aardappel”)
• In Quebec, Canada, “Poutine” was originated – French fries topped with fresh cheese curds, covered with brown gravy

Top picture is from http://www.yumuniverse.com/2010/10/11/mixed-root-veggie-fries-and-skrub’a-giveaway/

Here is a great recipe that I have been asked to make countless times.  We have had this as our New Years late night celebration main course with fresh baguettes, salad and plenty of vino flowing!  I didn’t know if the kids would enjoy this but to my surprise, they loved the flavours and enjoyed dipping fresh bread and nibbling away at the floating fish and veggies.

My recipe is a version taken from Michael Smith’s Seafood Chowder with Dill.

Ingredients:  Be creative, add, what you wish, adjust the amounts, play with the recipe.

• 1/2 pound bacon, chopped
• 2 onions (can use leeks too)
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 cup frozen corn nibblets
• 1/2 cup frozen peas
• 6 cups milk (or 3 cups milk + 3 cups whipping cream – if you want a richer chowder)
• 1 cup white wine (drink the rest)
• 2 baking potato, washed and grated (This is the “soup thickening” secret)
• 2 bay leaves
• 1 pound fresh fish (cut into cubes) – salmon, halibut, cod, tilapia or sole (any combination)
• 1 pound shrimp, peeled and de-veined (previously frozen works fine)
• 1 bunch fresh dill, chopped (If don’t have fresh, use 1 tbsp dried dill)
• Any herb you like – I often add some chopped Italian parsley, fresh chives.
• Salt & pepper to taste

Directions:

1. Brown the bacon in a large soup pot until crisp.
2. Add chopped onions, celery and carrots into the pot of browned bacon. Saute until veggies are softened.
3. Add in the frozen corn nibblets and peas (if you are adding in those veggie options) into pot and stir together.
4. Add in milk (and cream, if desired), wine, grated potato and bay leaves.  Stir and cook over medium heat until potato dissolves and thickens the soup (approx 20 mins).
5. Add cut of mixture of fish, season with salt and pepper.  Simmer just until fish is cooked through (5-10 mins).
6. Just before serving stir in the fresh chopped herbs (dill etc.)

Being creative with vegetables takes some imagination.

Let’s be creative with some vegetables!  Focus on squash… acorn, banana, winter… and add some flavour so your children won’t turn it down but ask for more!

Directions:

• Cut squash into wedges.  Remove and discard seeds.
• Mix some ‘Flavour options’ (See below)
• Brush ‘Flavour’ over the inside of the wedges.
• Place on aluminium baking sheet or pan (or a foil-lined baking sheet)
• Roast at 400℉ oven until fork-tender (approx 25-30 mins)

6 Diffferent Flavour Options – try any one of these…or make one up yourself.

Tip: balance the flavours – something salty, sweet, spice and oil.

1. Mix 2 tbsp olive oil with 1 tbsp liquid honey, 1 tbsp minced ginger (or lemongrass), sprinkle of salt
2. Mix 2 tbsp vegetable oil, 2 tbsp brown sugar, 1 tbsp Madras-curry paste, pinch of salt.
3. Mix 2 tbsp olive oil with 2 tbsp white sugar, juice of 1/2 lemon, pinch of salt and pepper.
4. Mix 2 tbsp vegetable oil, 1 tbsp soya sauce, 1 tbsp liquid honey, juice of 1/2 small lime.
5. Mix 2 tbsp vegetable oil with 2 tsp sesame oil, 2 tbsp brown sugar, 2 tsp soya sauce, sprinkle of salt and whole sesame seeds.
6. Mix 2 tbsp olive oil with 2 tbsp brown sugar (or honey), 1 tbsp balsamic vinegar, pinch of salt, squeeze of lemon or lime.

Another tip:  Roasting anything is best in the old-fashion Aluminum pans or sheet.

Ideas:

• Try this with cut pumpkin wedges
• Add cut up onions and/or other ‘root veggies’ around wedges when cooking

Go ahead.  Get messy! Be creative. Have fun with flavour and veggies!

Let’s be creative and be healthy! Use a new grain with an interesting texture and involve your child in the process of putting this dish together.  This can either be a main dish or a side-dish depending on what you creatively put into the quinoa.

To start:

1. Rinse 1 cup dry quinoa with water and drain
2. Add to 1-1/2 cups boiling water in saucepan
3. Sprinkle with salt and simmer, covered, until tender (about 15 mins)
4. Drain and place in cooked quinoa in mixing bowl.
5. Now the creative part to this recipe, adding the other ingredients of your choice.  Involve you child in deciding what to put in this dish and have them do the mixing (you do the dicing).  Have some fun!  Use your leftovers in the fridge, explore your pantry!

Ideas of what to add to quinoa:

• Any leftovers like cooked chopped chicken, sliced or diced cooked beef etc.
• Leftover cooked chopped vegetable you have in fridge – ie. cooked broccoli, carrots etc.
• Slivered or diced luncheon meat
• Handful of raisins and/or cranberries
• Sliced almonds or other kind of fresh nuts in your pantry
• Crumbled feta or goat cheese
• Cooked or drained canned corn kernels or peas
• Any kind of beans (fava, romana, kidney beans, black-peas, chick peans) – drained and rinsed
• Any chopped fresh spices (italian parsley, dill, basil)

Drizzle and toss any of the below dressing on and serve:

1. Simple drizzle of olive oil, pinch of sea salt, a squeeze of lemon or lime
2. A mixture of 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1 tbsp honey, salt and pepper

Have fun with this recipe.  Involve your child in the pantry and refridgerator search for ‘what to add’.  Let them mix the ingredients in the bowl, drizzle the dressing, gently toss.  Preparation can create the excitement to eat.  Go ahead. Get messy!

Information on Quinoa

Preheat oven at 350℉

Heat some olive oil in the skillet, sauté for 1 minute

• 1 onion, cut into slices

Add and continue to sauté for 6 minutes

• 6-8 chicken thighs, cut up in small to medium bite-size chunks

In a bowl, mix together:

• 2 cups chicken broth
• 1/4 cup liquid honey
• Grated rind of one lemon
• Squeezed juice of that one lemon

Add this liquid mixture into the sauteed chicken thighs and onions.

Continue sautéing on medium for 10 mins.

Sprinkle on top of the chicken and sauce,

• 1 Tablespoon white sugar

Place skillet into the preheated oven and cook for another 10-15 mins until lightly browned on top.

During this time, prepare the side-dishes.  I served this with buttered egg noodles and steamed cauliflower.

Would be lovely with:

• Steamed white rice or coconut rice with broccoli
• Mashed potatoes and steamed peas & carrots

A yummy little dressing or dip that can be used to make food flavourful and fun.  Dips and gravies can be drizzled on salad, put on potatoes, add to rice or pasta.  Let your child use dips for vegetables, baked chicken, fish sticks, potato slice.

A little dip makes eating fun and flavourful!  A simple tip and some recommended recipes the Bibagogo. Go ahead. Get messy Recipe Blog!

• Multi-Purpose Lemon Dill Dressing
• Multi-Purpose Honey Mustard Dressing
• Homemade Healthy Ketchup
• Yummy Easy-to-Make Fruit Dip
• Pretty Pineapple Salsa

Full Meal Deals for Dipping!

• Easy Busy Day Beef French Dip – Interactive dinner for all to dip & eat!
• Yummy Lemon Chicken – Everyone will rave about this dinner. The sauce is  like lemony-candy!

Now, this is a treat and perhaps not the healthiest.  But all good things in moderation!  What I like about this is that you make only a coffee mug at a time.  One coffee mug provides enough cake for everyone to have a nibble.  Why make a whole cake to have it there tempting you and taunting the kids to consume more sugar!  A little treat to share from a coffee mug.

I found this scribbled on a sticky note on my mother’s fridge.  She collects recipes so who knows where she saw this?  It could of been in one of her numerous magazines or perhaps an episode of the Food Network?  For all I know, Oprah could of presented this herself?  So can’t give credit to anyone besides the yellow sticky on the side of a fridge.  Thanks mom.

I have tested this numerous times as every microwave is different.  You cook this cake in the microwave for 3 minutes.  There is a scribble about 1000w.  But each microwave I tried, it seem to work out around 3 minutes on high.  Sometime fluffy and sometimes gooey but all tasty!  Have it with icecream, sorbet, a little bit of milk or on it’s own.

In one large coffee mug (with no metal on it), mix together:

• 4 tablespoon flour
• 4 tablespoon sugar
• 2 tablespoon cocoa

Then add into the flour mixture in coffee cup:

• 1 egg (mix in well)
• 3 tablespoon milk
• 2 tablespoon vegetable oil

Let the kids have fun mixing, then add in each coffee cup:

• 3 tablespoon chocolate chipits and/or nuts  (optional)
• Small dash of vanilla

Place the coffee cup filled with mixed batter into microwave and cook under high for 3 minutes.

The cooking process is all about the microwave, sometime (depending on coffee mug as well) it will rise over the mug so don’t be alarmed, but other times, it shrinks after cooking into a solid chocolate pudding-like cake.  Regardless of how it looks, it has never been anything less than delicious and a hit with kids!  Perfect to make and share spoonful with ice-cream and fruit.   Or just served individually with a dollop of whipped cream.  Active participation in cooking makes for great learning, conversation and eating experience!