Gorgeouses, this is the easiest recipe ever. And, YUMMY! When NEXT you go to the grocery store, buy yourself some egg noodles, preferably these spelt ones for added fiber and vitamins and other nutritiony goodnesses. They’re quick, and they’re delish, and — added bonus? — kids love ‘em.

Check it!

INGREDIENTS (Serves 4-6):

2 Tbsp butter
2 Tbsp flour
2.5 cups of 1% milk
1 tsp spice mix (any brand you want, i.e., Mrs. Dash Original Seasoning)
1 tsp curry powder
1/2 tsp fresh ground pepper
3/4 lb or 340 g broad egg noodles (preferably SPELT!)
3/4 cup grated low-fat cheddar cheese
Cooking spray

INSTRUCTIONS:

1. Preheat oven to 375° F.

2. Boil large pot full of water.

3. Melt the butter in a medium-sized pan at medium heat.

4. Once butter is melted, remove it from the heat and blend in flour with a whisk or fork.

5. Gradually whisk in the milk.

6. Turn the heat back on to medium.

7. Add spices and stir until mix thickens.

8. Remove from heat.

9. Throw egg noodles into pot of boiling water for no more than FIVE minutes. Then drain and rinse them in a colander.

10. Add egg noodles to milk mixture, and crumble in the grated cheese…. (You can add in some veggies here, or tuna, tofu, etc….)

11. Spray a large casserole dish and pour in the noodle mix.

12. Cover tightly with tinfoil (shiny side down), and place it in the preheated oven for 20 minutes.

If you want it nice and crispy on top, uncover the dish and turn the heat up to broil for, like, 2-4 minutes (WATCH IT DOESN’T BURN — trust me…).

Enjoy! And, let us know how you like it!

Recipe adapted from The Healthy Family….

Cheaty highly recommends….

So, I’ve been buying kale whenever I go grocery shopping lately. Because I’ve been feeling like I buy the same old vegetables all the time: the lettuce, the peppers, the tomatoes, the carrots, the frozen broccoli, the spinach, and, if I’m feeling adventurous, the cucumber….ahem.

Also, I’ve heard that DARK leafy green vegetables are WHERE IT’S AT — and not just your usual spinach and lettuce. It’s all about the COLLARDS and the KALES. Packed with vitamins, minerals, fiber, they are! So, I’m starting with kale.

I’ve been buying it weekly for several weeks now, and it always just rots in my fridge because I’m too lazy to take on the KALE ADVENTURE. But, this week, I was determined to use my beautiful bunch of organic kale….

KALE CHIPS!!!!!!!!!

Kale chips, Gorgeouses. They are FABULOUS. They’re crispy and tasty and, WHO CARES WHAT I HAVE TO SAY when I have THIS EVIDENCE:

Monkey, aka PICKIEST-EATER-ON-THE-PLANET, LOVED her “chips”! Need I say more….

INGREDIENTS:

1 bunch kale
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

Preheat the oven to 375°F.

1. Remove the stems from the kale.

2. Cut or tear the leaves into bite-sized pieces.

3. Toss leaves with oil, salt, and pepper — making sure all are covered.

4. Place the leaves in a single layer on a lined/lightly greased baking sheet.

5. Place in the oven for anywhere from 4 to 15 minutes (every recipe I’ve seen says something different, but I baked mine for about 12 minutes). Time really varies here — depending on how wet your leaves are, how big you make them, etc.. Just make sure the kale becomes crispy but not burned. Serve immediately and ENJOY!

I’m working on the whole vegan thing. But, I’m SICK as a dog right now, and, OF COURSE, my mom’s attributing my mysterious (NO ONE is sick right now) sickness to my veganism…. But, I PERSEVERE.

In the meantime, a you know, I cook ORGANIC poultry dishes for my monkeys — one of whom is a VERY. PICKY. EATER. So, the fact that she ate THIS dish I made the other night speaks volumes. AND, by the way, the hubs LOVED it….

Check it!

MOROCCAN CHICKEN COUSCOUS

INGREDIENTS (Serves 4):

1/2 cup couscous
1 tbs unsalted butter (optional)
1 tbs olive oil
1 small onion (finely chopped)
2 skinless, boneless chicken breasts (cut into bite-sized pieces)
2 peaches/nectarines (diced, peeled)
1 garlic clove (minced)
1 tsp cumin
1 pinch of ground coriander
1 handful of sliced almonds (toasted, for added umph)
1 small handful raisins (optional)

INSTRUCTIONS:

1. Place couscous in a heat-safe bowl and pour boiling water over it until it’s just covered.
2. Cover couscous and let stand for 8-10 minutes, or until all the water’s absorbed.
3. Mix in the butter (if using), and fluff up the couscous with a fork.
4. MEANWHILE, heat half the oil in a large skillet and sauté the onion, stirring occasionally until softened.
5. Add the remaining oil, the chicken and the garlic and cook the chicken completely — until it’s cooked through and tender.
6. Add spices and cook for another minute or so.
7. Gently mix in the couscous, peach, almonds and raisins (if using), and heat through — stirring occasionally.

Serve with a gorj green salad, and you’re good to go!

Don’t forget to give thanks for the meal, to the chicken…. And, ENJOY!

Recipe adapted from Wholesome Meals for Babies and Toddlers: Healthy Food Your Kids Will Love to Eat, p. 102.