- Momma Cuisine
- Chicago/Aurora, IL, United States
- I am just like so many busy moms out there. I want to create great meals for me and my family where the food brings us together at the end of a long and hectic day. I want to empower moms to feel like they are able to make Great Everyday Meals by using simple, accessible, and inexpensive ingredients and basic cooking techniques. It’s more about family and less about slaving away in the kitchen cooking. I have been a restaurant industry professional for about 10 years and have a great passion for cooking. I will share tips, recipes and techniques that I have learned to arm everyday cooks with the foundation to simple yet great tasting cooking! Johanna M. Cook
Wednesday, April 21, 2010
Tuesday, April 20, 2010
Monday, April 12, 2010
Chicken is awesome. There are millions of ways to make chicken. So much so, that sometimes, you just have no clue what to do with yet another chicken dinner! Here's a great recipe using chicken breasts, pounded thinly and rolled up with spinach and ooey gooey mozzarella cheese. As for the sauce, I used my favorite jarred marinara to save me some time. You can choose to make it from scratch, of course, but for the sake of saving me some time on this particular evening, I used a little help. This recipe is elegant and can be served with pasta, vegetables, or rice.
Spinach & Mozzarella Stuffed Chicken Breasts
3 chicken breasts, pounded thin
1 lb of flat leaf spinach
6 slices of mozzarella cheese
2 garlic gloves, finely chopped
1/2 of a medium Spanish onion, finely chopped
1/2 tsp of red pepper flakes
1 tsp kosher salt
2 cups Italian breadcrumbs
1 jar of marinara sauce
6 TBL of olive oil (3 and 3)
1 TBL of water
Saturday, April 10, 2010
I love cooking with Tilapia. It is a white fish that lends itself to whatever flavors you choose. It can be cooked medittereanean style in olive oil, capers and cherry tomatoes. It can also be done cajun style, blackened with creole seasonings or simply dusted with flour and fried crispy, like in this easy recipe. There are so many ways to cook this fish. Also, a great plus is that it is fairly inexpesive and a great must have for quick and easy meals.
For the steamed Asian vegetables, I simply used frozen, pre-mixed stir-fry veggies you can find in any grocery store. I always have frozen vegetables handy for days when I need to get meals done super-duper fast and I have no time to cut and chop and dice. What's great about frozen vegetables is that the veggies are flash frozen at the peak of it's freshness so the quality is quite good, even in generic brands. Also, you can steam the vegetables right in the bag and not have to use another pot. PLUS!!
6 Tilapia fillets
1 1/2 cups of flour
1 TBL of kosher salt
2 tsp of ground black pepper
1 TBL of dried oregano
4 TBL of vegetable oil
1 lb bag of frozen stir-fry vegetables
2 tsp of sesame oil
2 TBL of soy sauce
Heat a non-stick saute pan with the vegetable oil in high heat. In a large plate, mix together the flour, salt, pepper and oregano until all the ingredients have been fully mixed together. Take each fillet, pat dry, and lightly coat in the flour mixture. Place 2 fillets at a time in the saute pan and cook until golden brown. Do this until all the fillets are done.
Take a microvable bowl and place the bag of frozen vegetables in the bowl, poking 3-6 holes in the bag. Steam in the microwave for 5 minutes. Carefully take the bowl out and cut the top of the bag, slowly as the steam will escape. Place vegetables in a serving bowl and toss with sesame oil and soy sauce. Serve alongside the crispy Tilapia fillets.
Thursday, April 8, 2010
2 chopped gloves of garlic
2 cups of water or chicken stock
2 TBL of masala spice mix
2-3 TBL of vegetable oil
2 cups of couscous
3 cups of chicken stock
1 cup of frozen peas
Boil the chicken stock in a meduim pot. Add the couscous and peas, a pinch of salt and cover. Turn the heat off. After 5 minutes, check to see that all the liquid has been absorbed. Fluff with a fork.
Serve the meatballs on a bed of couscous.
Friday, April 2, 2010
Salmon is a fish that is so versatile. Also, it has loads of vitamins that are good for you. But like chicken, people get bored easily with salmon and are always looking for new ways to spice it up. In this recipe, I created a complete meal using fairly inexpensive ingredients, besides the organic salmon that was a splurge at $13 a pound. But the quality of the fish is amazing, totally melts in your mouth, eco-friendly, and better for you. Although it seems like a difficult meal to pull of, it really isn't. Give it a try and tell me what you think!
Orange Glazed Salmon
4 organic salmon steaks
1 - 12 oz jar of orange marmalade
1/4 cup of white wine
red pepper flakes
2 bunches of flat leaf spinach
2 garlic gloves
2 TBL of extra virgin olive oil
salt & pepper
1 box of rice pilaf (like Uncle Bens)
2 bunches of scallions - diced
Heat the oven to 400 degrees. Heat a saucepan to meduim heat and heat the whole jar of orange marmalade with the white wine, 1 tsp of salt and 1 tsp of red pepper flakes. Cook for about 3-5 minutes and turn off the heat. In a baking pan, place all the salmon steaks side by side and sprinkle both sides of each fish with 1 tsp of salt. Take the orange glaze mixture and pour it over the salmon steaks, making sure that each fish get a good portion of the orange rinds and sauce. Place in the oven for 20 minutes.
Wash the spinach leaves of any dirt and drain. If you have a salad spinner, use it to completely dry the leaves. In a large saute pan, heat the extra virgin olive oil in medium-high heat and cook the garlic until it is almost golden brown. Immediately place all the spinach in the pan, tossing it in the olive oil and garlic with tongs. Wilt the spinach. Remember not to overcook it. You are sauteeing the spinach just until it is wilted but still has its beautiful vibrant green color.
Follow the ingredients on the box in making the rice pilaf. However, only use HALF of the seasoning package that it comes with as it is usually extremely salty. Once the rice is cooked, add the chopped scallions and toss through the rice.
Thursday, April 1, 2010
Place the frozen on package of spinach in the microwave for 2-3 minutes, or until the spinach is fully thawed. Drain the spinach in 2-3 sheets of paper towels and squeeze out all the excess water. Heat a large skillet under medium high heat with 2 TBL of extra virgin olive oil. Saute the chopped garlic and onions for 2-3 minutes and add the spinach. Add a pinch of salt and pepper (or red pepper flakes for a little more heat). Saute for about 3 minutes and turn off the heat.