Submitted by: Dean Troust
I don’t know why, but my kids are a bit more experimental in what they like to eat. I’m not sure where they get it from, but I like to encourage their curiosity.
However, eating out all the time gets to be extremely expensive so I have been trying to keep my budget low and learn how to cook some of these foods myself.
So here’s a few of our favorites for everyone to try out and help your own kids expand their culinary palate while enjoying a good meal. Of course, the sweet potato recipe isn’t exotic, but they sure love this recipe.
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Curried Chicken in a Pot
6 chicken breasts, skinless and boneless (about 5 pounds total)
2 tablespoons curry powder
1 ½ tablespoons seasoning salt
1 tablespoon garlic powder
1 medium yellow onion
1 pint cherry or grape tomatoes
4 cups water
1.) Cover chicken with the curry powder, seasoning salt, and garlic powder. Marinate in a large, covered pot for several hours in the refrigerator.
2.) When ready to cook, slice the onion lengthwise, and then slice again to form half-moons. Add the onion to the pot with the chicken, along with the cherry tomatoes and 4 cups of water (or until the chicken and veggies are just covered by the water).
3.) Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-high and boil for five minutes. Remove the cover, and then reduce the heat to medium and cook for another 10 to 12 minutes, or until the chicken is tender.
Arroz con Pollo (Chicken & Rice)
2 pounds boneless, skinless chicken breasts, cut into 6 portions
1 pound instant brown rice, rinsed (look for the 10 minute cooking rice)
1 (15 fluid ounce) can tomato sauce
1 ½ tablespoon fresh lime juice (about 1 lime)
2 teaspoons olive oil
1 teaspoon dried oregano
1 cup water
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 (16 ounce) bag frozen peas, thawed
2 tablespoons chopped fresh cilantro (or parsley)
1.) Place the chicken, brown rice, tomato sauce, lime juice, oil and oregano in one pot. Add the water and then sprinkle with salt and pepper if desired.
2.) Place the pot over medium high heat and bring the water to a boil, then cover. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally and adding extra water if necessary.
3.) Stir in the peas and cilantro, and then cook, covered, for another 5 to 10 minutes or until the rice is tender.
4.) To reheat, just drizzle with water to moisten, or squirt some extra lime juice on it. Cover it loosely, and microwave until hot.
1 (40 ounce) plus 1 (15 ounce) can sweet potatoes
in light syrup (about 8 cups)
2 tablespoon margarine or butter
¾ cup brown sugar
¼ cup reserved sweet potato syrup
¼ cup frozen orange juice concentrate, thawed
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1.) Preheat the oven to 375 degrees Fahrenheit.
2.) Drain the cans of sweet potatoes, reserving the liquid. Slice the sweet potatoes into about ½ inch thick slices. Melt the margarine or butter.
3.) In a mixing bowl, combine the melted margarine or butter with the brown sugar, the ¼ cup reserved sweet potato syrup, thawed concentrate and salt.
4.) Spray a 9″ x 13″ baking pan with cooking spray. Place the potato slices in the pan and pour the sweet mixture over the potatoes. Sprinkle with cinnamon and nutmeg (if using). Bake for 25 minutes.