Скачать или смотреть what my kids eat in a day | day 64

RECIPES

Breakfast: scrambled pancakes
Dry Ingredients:
1 cup all purpose flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp baking soda
pinch of salt

Wet Ingredients:
1 cup milk + 1 tbsp vinegar
1 egg
1 tsp vanilla extract
2 tsp vegetable oil (or melted butter)
butter for greasing

Directions:
Into a cup whisk together the milk and vinegar, let sit for 10 min. If you don't have vinegar just use 1 cup + 1 tbsp of milk. Into a large bowl combine the dry ingredients. Into a separate bowl whisk the egg and vanilla extract, slowly whisk in the milk and oil (or butter).

Pour the wet ingredients into the dry and fold just until combined. Let dough rest for a few minutes.

Grease pan with a bit of butter and pour in as much batter as you like but be sure not to fill the pan completely. I used a griddle but if you are using a skillet maybe about half cup. Let dough cook for 15 seconds on low medium heat then begin to scramble it. Cook until dough is no longer wet about 2-3 more minutes. Serve with powdered sugar and maple syrup.

Lunch: stir fry noodles with steak and veggies
Ingredients
8 oz noodles of choice, I used spaghetti
2 tbsp vegetable oil
meat of choice, I used leftover cooked steak sliced thinly
about 2 cups veggies of choice, I used carrots and broccoli
1/2 onion, sliced thinly
4 garlic cloves, minced
1/2 tsp white pepper
1/2 tsp chicken bouillon powder

Sauce:
1 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp sugar or kecap manis (Indonesian sweet soy sauce)

Water, as needed

Directions:
Cook noodles per directions, set aside
Into a skillet or wok heat 2 tbsp oil on high heat and cook the onion, broccoli florets and carrots for a few minutes until veggies have softened. To expedite this process, add a splash of water and cover for a few minutes. Add your cooked meat and toss until meat has warmed through. Add the pasta, sauce, white pepper and chicken bouillon. Toss until noodles is coated with the sauce, add water if necessary.

Smoothies: into a blender add 1 orange, peeled and quartered. 1/2 banana, 1/2 cup frozen cauliflower (or just use 1 whole banana), 1 cup pineapple and 1/4 cup yogurt of choice. Blend until smooth, add a cup of ice if needed.

Dinner: chicken, sausage and crawfish gumbo
Ingredients:
1/2 cup vegetable oil
3/4 cup all purpose flour
1 lb andouille sausage, cut into half inch slices
1 lb boneless skinless chicken thighs
1 lb frozen crawfish tails, thawed
2 bell peppers, diced
4 stalks celery, diced
1 onion, diced
6 garlic cloves, minced
4 cups chicken broth
2 bay leaves
1 Tbsp cajun seasoning or to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp pepper
Salt to taste

Directions:
Into a heavy bottom pot heat the oil and sprinkle in the flour. Whisk the roux continuously for 20-30 minutes on medium low heat until it is the color peanut butter, darker if you prefer. Make sure not to burn this or you'll have to start over.

In the meantime prep the veggies and meats.

Once the roux has reached your desired color and the sausage and cook until fat has rendered. Add the chicken and cook for 5 minutes. Add the veggies and add the seasoning.. Toss to combine and cook for another 5 minutes. Add the chicken broth and bay leaves, let come to a boil and let simmer on medium low heat for 30 minutes., stirring occasionally. Add the crawfish and check for seasoning. Cook for another 10 minutes and serve with rice and garnish with green onion. Enjoy