San Fernando Valley Mocha Moms
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Butternut Squash by MM Tonja
Directions:
My mother always cut it in half, scooped out the middle and baked them in the
oven. Then added a dollop of cinnamon/sugar butter before serving. She also
did this for sweet potatoes - and my kids love them that way.
Directions:
My mother always cut it in half, scooped out the middle and baked them in the
oven. Then added a dollop of cinnamon/sugar butter before serving. She also
did this for sweet potatoes - and my kids love them that way.
Eggplant Parmigiana by MM Tonja
Ingredients:
1 eggplant
seasoned bread crumbs
grated Parmesan cheese (the kind that looks like
powder)
1 large egg
1/4 cup olive oil
grated mozarella cheese
marinara sauce or any spaghetti sauce you have in
your pantry
spaghetti or capellini, cooked and drained but not
rinsed
salt and pepper to taste
Directions:
Cut the eggplant into slices. Lay slices on paper
towels and salt and pepper them. Heat oil in pan.
Beat the egg in a bowl. Combine bread crumbs and
grated Parmesan in a bowl. Dip the eggplant into egg
and then into bread crumb mixture. Fry the
eggplant on medium-high heat making sure both
sides are brown and crisp. Take care not to
burn the bread crumbs. Pour some sauce in the
bottom of a casserole dish. Layer the fried eggplant
in the dish. Cover with remaining sauce. Top with
mozarella and bake in oven for about 20 minutes or
until the cheese is melted and sizzling. Serve with
pasta.
Ingredients:
1 eggplant
seasoned bread crumbs
grated Parmesan cheese (the kind that looks like
powder)
1 large egg
1/4 cup olive oil
grated mozarella cheese
marinara sauce or any spaghetti sauce you have in
your pantry
spaghetti or capellini, cooked and drained but not
rinsed
salt and pepper to taste
Directions:
Cut the eggplant into slices. Lay slices on paper
towels and salt and pepper them. Heat oil in pan.
Beat the egg in a bowl. Combine bread crumbs and
grated Parmesan in a bowl. Dip the eggplant into egg
and then into bread crumb mixture. Fry the
eggplant on medium-high heat making sure both
sides are brown and crisp. Take care not to
burn the bread crumbs. Pour some sauce in the
bottom of a casserole dish. Layer the fried eggplant
in the dish. Cover with remaining sauce. Top with
mozarella and bake in oven for about 20 minutes or
until the cheese is melted and sizzling. Serve with
pasta.
Frozen Green Beans by MM Lainika
Ingredients:
1 package frozen green beans
Butter
Salt, pepper to taste
Directions:
Another quick and easy way to prepare frozen
green beans is to boil the water of course. But
make sure it's really rolling.
Add the green beans for exactly 12 minutes. Take
them out and add butter salt and pepper. Tastes so
fresh as if you steamed them!
And they keep that bright green color.
Ingredients:
1 package frozen green beans
Butter
Salt, pepper to taste
Directions:
Another quick and easy way to prepare frozen
green beans is to boil the water of course. But
make sure it's really rolling.
Add the green beans for exactly 12 minutes. Take
them out and add butter salt and pepper. Tastes so
fresh as if you steamed them!
And they keep that bright green color.
Green Beans from 30 Minute Meals
submitted by MM Tammy
Ingredients:
1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
1 small onion, chopped
1 cup chicken broth
1 to 1 1/4 pounds trimmed green beans (many
markets have trimmed raw beans in packages in the
fresh produce department in 1 pound packages)
Salt
Directions:
To a medium pan over medium heat add extra-virgin
olive oil and butter and onion. Saute onion 3 minutes,
add broth and bring to a boil. Add beans, season with
salt and cover pan and simmer 8 minutes, until
tender.
submitted by MM Tammy
Ingredients:
1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
1 small onion, chopped
1 cup chicken broth
1 to 1 1/4 pounds trimmed green beans (many
markets have trimmed raw beans in packages in the
fresh produce department in 1 pound packages)
Salt
Directions:
To a medium pan over medium heat add extra-virgin
olive oil and butter and onion. Saute onion 3 minutes,
add broth and bring to a boil. Add beans, season with
salt and cover pan and simmer 8 minutes, until
tender.
Frozen String Beans by MM Sheree
Ingredients:
Bag of french cut string beans--I get mine from
Trader Joe's in the frozen food section.
1 tablespoon of olive oil
fresh garlic--I use 1/4 of a bulb or more
1/2 onion or a few stalks of green onion
Seasoning blend or salt
dash or two of cayenne pepper
Directions:
Saute the chopped garlic and onion in the olive
oil. Add in the frozen string beans. Stir and
cover. Once the string beans thaw, add in your
salt and seasoning.
The dish is done when the water and oil are
nearly gone. This is important, because if there is
a lot of water left, the seasonings tend to stay in
the juice. This way, the beans get all the
seasonings. Don't be afraid of cayenne pepper.
It brings out the flavor in your food.
Ingredients:
Bag of french cut string beans--I get mine from
Trader Joe's in the frozen food section.
1 tablespoon of olive oil
fresh garlic--I use 1/4 of a bulb or more
1/2 onion or a few stalks of green onion
Seasoning blend or salt
dash or two of cayenne pepper
Directions:
Saute the chopped garlic and onion in the olive
oil. Add in the frozen string beans. Stir and
cover. Once the string beans thaw, add in your
salt and seasoning.
The dish is done when the water and oil are
nearly gone. This is important, because if there is
a lot of water left, the seasonings tend to stay in
the juice. This way, the beans get all the
seasonings. Don't be afraid of cayenne pepper.
It brings out the flavor in your food.
| Side Dish Recipes |
Butternut Squash Fries by MM Tammy
Ingredients:
1/2 butternut squash
kosher salt
Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If
you're unfamiliar with handling these large items, you may have a little
trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut
them. Once your orange friend is peeled and sans seeds, slice it in half. Then
cut it up into french fry shapes. We like to use a crinkle cutter to make
authentic looking crinkle cut fries, but they'll work any way you slice 'em.
Place on a cookie sheet sprayed with non-stick spray. Cover lightly with
kosher salt (regular salt works, too, but we prefer kosher salt). Place tray in
your pre-heated oven and bake for 40 minutes or so, flipping halfway through
baking process. Fries are done when they are starting to brown on the edges
and get crispy.
Serve with ketchup, or however else you enjoy fries or sweet potato fries!
**We've been known to eat a huge 2-3 serving bowl of these for
lunch...they're awesome, healthy and packed with fiber!
Ingredients:
1/2 butternut squash
kosher salt
Directions:
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If
you're unfamiliar with handling these large items, you may have a little
trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut
them. Once your orange friend is peeled and sans seeds, slice it in half. Then
cut it up into french fry shapes. We like to use a crinkle cutter to make
authentic looking crinkle cut fries, but they'll work any way you slice 'em.
Place on a cookie sheet sprayed with non-stick spray. Cover lightly with
kosher salt (regular salt works, too, but we prefer kosher salt). Place tray in
your pre-heated oven and bake for 40 minutes or so, flipping halfway through
baking process. Fries are done when they are starting to brown on the edges
and get crispy.
Serve with ketchup, or however else you enjoy fries or sweet potato fries!
**We've been known to eat a huge 2-3 serving bowl of these for
lunch...they're awesome, healthy and packed with fiber!
Chili Lime Corn by MM Caron
Ingredients:
4 ears corn on the cob (preferably sweet white)
1 tsp chili powder
1 tsp lime zest
1 1/2 Tbsp fresh lime juice
1 tsp table salt
Directions:
Preheat grill. Stir together chili powder, lime zest
and juice, and salt; brush over husked corn.
Grill corn over medium heat until tender and
lightly charred, about 10 minutes. Yields 1 piece
per serving.
Ingredients:
4 ears corn on the cob (preferably sweet white)
1 tsp chili powder
1 tsp lime zest
1 1/2 Tbsp fresh lime juice
1 tsp table salt
Directions:
Preheat grill. Stir together chili powder, lime zest
and juice, and salt; brush over husked corn.
Grill corn over medium heat until tender and
lightly charred, about 10 minutes. Yields 1 piece
per serving.
Coconut Rice and Beans by MM's Nina & Lori-Ann
Ingredients:
1 onion
2 cloves garlic
Bay leaf (fresh or dried)
Thyme
2 pieces green onion
1 cup coconut milk
2 cans kidney beans
1/2 bell pepper
sea salt, to taste
Directions:
1. Add water to pot (according to instructions for rice)
2. Mince 1 onion and add to water
3. Mince 2 cloves garlic and add
4. Add fresh Bay leaf (if you have it) or dried
5. Add Fresh Thyme
6. Add 2 Pieces of green onion no need to chop (you will
take it out at the end)
7. Add half to 1 cup coconut milk bring to a boil
8. Rinse 1-2 cans kidney beans (reduces some of the
extra salt they use in the water) or 1-2 cups soaked
beans
9. Add half of a bell pepper (no need to chop, take it out
at the end)
10. Add sea salt to pot and taste (add more seasonings if
needed)
11. Add rice and beans to the pot (you may have to add
a little more water but be careful because if you add
too much it comes out mushy)
12. Cover and simmer according to cooking instructions
for the rice.
Ingredients:
1 onion
2 cloves garlic
Bay leaf (fresh or dried)
Thyme
2 pieces green onion
1 cup coconut milk
2 cans kidney beans
1/2 bell pepper
sea salt, to taste
Directions:
1. Add water to pot (according to instructions for rice)
2. Mince 1 onion and add to water
3. Mince 2 cloves garlic and add
4. Add fresh Bay leaf (if you have it) or dried
5. Add Fresh Thyme
6. Add 2 Pieces of green onion no need to chop (you will
take it out at the end)
7. Add half to 1 cup coconut milk bring to a boil
8. Rinse 1-2 cans kidney beans (reduces some of the
extra salt they use in the water) or 1-2 cups soaked
beans
9. Add half of a bell pepper (no need to chop, take it out
at the end)
10. Add sea salt to pot and taste (add more seasonings if
needed)
11. Add rice and beans to the pot (you may have to add
a little more water but be careful because if you add
too much it comes out mushy)
12. Cover and simmer according to cooking instructions
for the rice.
Grilled Veggies from Food Network
submitted by MM Caron
Ingredients:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise
into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into
1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise
into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Place a grill pan over medium-high heat or prepare the
barbecue (medium-high heat). Brush the vegetables with
1/4 cup of the oil to coat lightly. Sprinkle the vegetables
with salt and pepper.
Working in batches, grill the vegetables until tender and
lightly charred all over, about 8 to 10 minutes for the bell
peppers; 7 minutes for the yellow squash, zucchini,
eggplant, and mushrooms; 4 minutes for the asparagus
and green onions. Arrange the vegetables on a platter.
The key to getting those great grill marks is to not shift
the vegetables too frequently once they've been placed
on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil,
balsamic vinegar, garlic, parsley, basil, and rosemary in
a small bowl to blend. Add salt and pepper to taste.
Drizzle the herb mixture over the vegetables. Serve the
vegetables, warm or at room temperature.
submitted by MM Caron
Ingredients:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise
into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into
1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise
into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Place a grill pan over medium-high heat or prepare the
barbecue (medium-high heat). Brush the vegetables with
1/4 cup of the oil to coat lightly. Sprinkle the vegetables
with salt and pepper.
Working in batches, grill the vegetables until tender and
lightly charred all over, about 8 to 10 minutes for the bell
peppers; 7 minutes for the yellow squash, zucchini,
eggplant, and mushrooms; 4 minutes for the asparagus
and green onions. Arrange the vegetables on a platter.
The key to getting those great grill marks is to not shift
the vegetables too frequently once they've been placed
on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil,
balsamic vinegar, garlic, parsley, basil, and rosemary in
a small bowl to blend. Add salt and pepper to taste.
Drizzle the herb mixture over the vegetables. Serve the
vegetables, warm or at room temperature.
Jamala's Jammin' Salad by MM Jamala
SALAD Ingredients:
1 bag baby field greens
1 container gorgonzola cheese
1 bag glazed pecans (emerald makes them
-usually in the snack isle)
approx. 4 bosc pears thin sliced
DRESSING Ingredients:
1/2 cup balsamic vinegar
1 cup olive oil
approx. 1/2 teaspoon minced garlic
2 tablespoons mayo
1 tablespoon dijon
1 teaspoon each salt (kosher or sea) and black
pepper more or less to taste
honey (I don't know how much, just keep
adding it in there until it tastes right)
Directions:
Pour all the salad ingredients into a bowl
Put everything but olive oil and honey in food
processor and blend for a few seconds.
Slowly add in olive oil until the mixture is pretty
well blended.
Then I just squeeze in the honey and blend a little
more (repeat until it taste just sweet enough)
If you don't have a food processor you can do it
in a bowl with a wisk, it just takes longer. If you
can't find gorgonzola you can use bleu cheese
and you can use glazed walnuts if you can't find
the pecans.
SALAD Ingredients:
1 bag baby field greens
1 container gorgonzola cheese
1 bag glazed pecans (emerald makes them
-usually in the snack isle)
approx. 4 bosc pears thin sliced
DRESSING Ingredients:
1/2 cup balsamic vinegar
1 cup olive oil
approx. 1/2 teaspoon minced garlic
2 tablespoons mayo
1 tablespoon dijon
1 teaspoon each salt (kosher or sea) and black
pepper more or less to taste
honey (I don't know how much, just keep
adding it in there until it tastes right)
Directions:
Pour all the salad ingredients into a bowl
Put everything but olive oil and honey in food
processor and blend for a few seconds.
Slowly add in olive oil until the mixture is pretty
well blended.
Then I just squeeze in the honey and blend a little
more (repeat until it taste just sweet enough)
If you don't have a food processor you can do it
in a bowl with a wisk, it just takes longer. If you
can't find gorgonzola you can use bleu cheese
and you can use glazed walnuts if you can't find
the pecans.
Macaroni and Cheese by MM Lainika
Ingredients:
1 box elbow macaroni
1 stick butter
1 egg
1 pkg. 4 cheese blend
2 inch block Velveeta cheese
Muenster cheese
1/2 cup half and half
Milk
Seasoning salt, garlic powder and pepper to taste
Sharp Cheddar cheese
Directions:
Boil Macaroni Al Dente... don't overcook.
Remove from heat and drain. Don't put back on hot
burner.
Drop a whole stick of butter in the pot and let that
melt.
Beat an egg and pour in slowly. You don't want to
make scrambled eggs.
Add a 4 cheese blend. I buy any 4 cheese blend that's
on sale at the grocery store.
Stir in real good.
Add some velveeta. about a 2 inch block diced up
should do. Let it melt.
Add in some Muenster cheese. (This adds the best
flavor but you don't have to if you don't have it)
Pour in about 1/2 cup of half and half.
Add some milk until really creamy. Really creamy.
Add seasoning salt, garlic powder and pepper to taste.
Butter a casserole dish and pour in your macaroni.
Top with some shredded SHARP Cheddar Cheese.
Bake in a preheated oven on 350 for about 30-45
minutes until cheese is bubbling. Don't burn the
cheese!
Ingredients:
1 box elbow macaroni
1 stick butter
1 egg
1 pkg. 4 cheese blend
2 inch block Velveeta cheese
Muenster cheese
1/2 cup half and half
Milk
Seasoning salt, garlic powder and pepper to taste
Sharp Cheddar cheese
Directions:
Boil Macaroni Al Dente... don't overcook.
Remove from heat and drain. Don't put back on hot
burner.
Drop a whole stick of butter in the pot and let that
melt.
Beat an egg and pour in slowly. You don't want to
make scrambled eggs.
Add a 4 cheese blend. I buy any 4 cheese blend that's
on sale at the grocery store.
Stir in real good.
Add some velveeta. about a 2 inch block diced up
should do. Let it melt.
Add in some Muenster cheese. (This adds the best
flavor but you don't have to if you don't have it)
Pour in about 1/2 cup of half and half.
Add some milk until really creamy. Really creamy.
Add seasoning salt, garlic powder and pepper to taste.
Butter a casserole dish and pour in your macaroni.
Top with some shredded SHARP Cheddar Cheese.
Bake in a preheated oven on 350 for about 30-45
minutes until cheese is bubbling. Don't burn the
cheese!
Rosemary Roasted Potatoes by MM Tammy
4 Red Potatoes
1 big clove of garlic (don't use the pre chopped
stuff)
1 Orange Bell Pepper (any color you like will do)
Seasoning Salt
Pepper
Grill Seasoning
3 stems of FRESH Rosemary
Olive Oil
Garlic Powder
Directions:
Cut the potatoes into bite sized pieces until you
have enough to cover the bottom of a small
baking dish. Drizzle with Olive Oil, be
sure to get some on each piece. Smash the garlic
bulbs (peel the bulb, lay your knife flat on top of
it, and whack it with the palm of your hand until
it's "smashed" and the juice oozes out). Toss the
smashed bulbs into the potatoes. Cut up the Bell
Pepper into strips and throw it in. Sprinkle on
Seasoning Salt, Pepper, Garlic Powder and
lots of Grill Seasoning. Pluck off the Rosemary
and sprinkle that into the dish. Now get messy
and toss it all together with your fingers, making
sure every potato gets some love.
Cook at 375, uncovered till they are soft enough
to eat...I guess around 40 minutes.
4 Red Potatoes
1 big clove of garlic (don't use the pre chopped
stuff)
1 Orange Bell Pepper (any color you like will do)
Seasoning Salt
Pepper
Grill Seasoning
3 stems of FRESH Rosemary
Olive Oil
Garlic Powder
Directions:
Cut the potatoes into bite sized pieces until you
have enough to cover the bottom of a small
baking dish. Drizzle with Olive Oil, be
sure to get some on each piece. Smash the garlic
bulbs (peel the bulb, lay your knife flat on top of
it, and whack it with the palm of your hand until
it's "smashed" and the juice oozes out). Toss the
smashed bulbs into the potatoes. Cut up the Bell
Pepper into strips and throw it in. Sprinkle on
Seasoning Salt, Pepper, Garlic Powder and
lots of Grill Seasoning. Pluck off the Rosemary
and sprinkle that into the dish. Now get messy
and toss it all together with your fingers, making
sure every potato gets some love.
Cook at 375, uncovered till they are soft enough
to eat...I guess around 40 minutes.
Veggie Calzones from www.3fatchicks.com
submitted by MM Nina
Ingredients:
3/4 cup sliced fresh mushrooms
3/4 cup halved and thinly sliced zucchini
1/2 cup sweet red pepper, chopped
1/4 cup sliced green onions
1/4 teaspoon garlic salt 1/4 teaspoon dried basil
1 10-ounce can refrigerated pizza crust
1 cup low fat mozzarella cheese
1 egg white, beaten
Directions:
Heat oven to 425 degrees. Spray cookie sheet with
non-stick cooking spray. In bowl, combine
mushrooms, zucchini, pepper and onions.
Sprinkle with garlic salt and basil and mix well. Unroll
dough and place on cookie sheet. Roll into a 14 inch
square and cut into 4 pieces. Place 1/4 cup of cheese
on each square and spread to within 1/2 inch of edge.
Top each with 1/4 of vegetable mixture. Fold dough
over in half and press edges with fork to seal. Brush
each pastry with egg white. Cut 2 or 3 slits in top of
each pastry to allow steam to escape. Bake at 425
degrees for 12-15 minutes or until golden brown.
submitted by MM Nina
Ingredients:
3/4 cup sliced fresh mushrooms
3/4 cup halved and thinly sliced zucchini
1/2 cup sweet red pepper, chopped
1/4 cup sliced green onions
1/4 teaspoon garlic salt 1/4 teaspoon dried basil
1 10-ounce can refrigerated pizza crust
1 cup low fat mozzarella cheese
1 egg white, beaten
Directions:
Heat oven to 425 degrees. Spray cookie sheet with
non-stick cooking spray. In bowl, combine
mushrooms, zucchini, pepper and onions.
Sprinkle with garlic salt and basil and mix well. Unroll
dough and place on cookie sheet. Roll into a 14 inch
square and cut into 4 pieces. Place 1/4 cup of cheese
on each square and spread to within 1/2 inch of edge.
Top each with 1/4 of vegetable mixture. Fold dough
over in half and press edges with fork to seal. Brush
each pastry with egg white. Cut 2 or 3 slits in top of
each pastry to allow steam to escape. Bake at 425
degrees for 12-15 minutes or until golden brown.
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