This post is an extension of a post from MormonPanorama that lists recipes that our family has learned to love over the years.
Recipes appear below for which we wanted to highlight a selected recipe on a webpage, or for which we happened to find no convenient website for a particular recipe. Enjoy!
-Dave and the MormonPanorama Family
Sautéed green beans
In a wok, heat a tablespoon of olive oil. Toss in a pound of fresh or frozen green beans (yes, toss them in frozen—but they will pop a bit). Sprinkle with seasoned salt and powdered garlic. Stir, keep ’em moving, and cook at high heat until slightly charred. Do it quick so that they’re still a bit crispy and not overcooked. Wonderful!
Basic recipe: Chocolate pancakes.
Or do what we did: Simply use a pancake mix and stir in chocolate syrup.
Usually, we also added chocolate chips. And drizzled with more chocolate syrup (instead of maple syrup). On really decadent days (and when Mom was out of town), we’d stir lots of chocolate syrup into our milk. No salad, no nothing but chocolate pancakes with chocolate chips, chocolate syrup, and chocolate milk. The kids thought they’d died and gone to heaven. And then, when I worked for American Airlines, sometimes they would beg Mom to go visit someone in another state (so that we could have chocolate pancakes again)!
Creamy apple curry chicken
1/4 cup (1/2 stick) butter
1 large yellow onion, cut into 1-inch chunks
1 green bell pepper, cored and cut into 1-inch chunks
1 red bell pepper, cored and cut into 1-inch chunks
2 cups cauliflower florets
1 pound boneless, skinless chicken thighs, cut into bite-size cubes
3 medium apples, peeled, cored and diced
2 tablespoons curry powder (hot or mild, to taste; we add a bit more)
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups milk
1/3 cup dried cranberries (we double the cranberries)
1/3 cup toasted slivered almonds (we also add shredded coconut)
In a large, deep skillet over medium-high heat, melt the butter. Add the onion and sauté until tender, about six to seven minutes. Add both kinds of bell peppers, the cauliflower and chicken. Cook until the vegetables are just tender and the chicken is cooked through, about 10 to 12 minutes.
Add the apples, curry powder, salt and pepper. Cook until the apples are just tender, about three to five minutes. Sprinkle the flour over everything, stirring to coat. Add the milk and cranberries, stirring and cooking until the sauce comes to a simmer and thickens. Serve sprinkled with toasted almonds.
Start to finish: 40 minutes.
Nutrition information per serving: 520 calories; 200 calories from fat (38 percent of total calories); 23 g fat (10 g saturated; 0 g trans fats); 125 mg cholesterol; 52 g carbohydrate; 10 g fiber; 32 g sugar; 32 g protein; 650 mg sodium.
Macaroni and cheese, hot dogs, and green beans
Mac & Cheese (from a box), hot dogs, and green beans. Another staple dinner from Dad. When Mom was out of town for several days and our kids were young, the kids loved it when I’d buy mac & cheese in various shapes. Mom would never buy them because they were more expensive. One time, we ate mac & cheese five nights in a row—Kids’ choice—One night with wagon wheel mac & cheese, another night with dinosaur shaped mac & cheese, some other shape on a third night, etc. Did it really matter what the shape was? Not to me. It was easy to fix and fun for the kids. Amazingly, they also learned that their real favorite was good, ol’ fashioned, simple and straight mac & cheese, and they stopped bugging Mom to buy other expensive shapes…
Cook 1 lb. of any kind of pasta al dente. Meanwhile, in a second pan, combine a can Cream of Mushroom soup (undiluted), a jar of alfredo sauce, and a can of evaporated milk. Heat until warm; do not allow to scorch. Throw in a handful of grated Parmesan cheese. In a third pan, steam or boil or sauté any vegetable combination—doesn’t really matter. To serve, make a nest of pasta, cover it with veggies, pour sauce on top, sprinkle with shredded Mozzarella cheese.
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