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Jan 16
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4 Recipes to Cook with Mom

Posted by Oaks Senior Living

When you reflect back on your childhood, you may have memories of cooking with your mother in the kitchen that stand out to you. Memories of waking up early on Saturday mornings to strap on your patterned aprons and getting straight to business. While you could be cooking meals for the whole family or just trying out fun new recipes, the memories made will never be forgotten. Cooking together is a tradition that most families can relate to in some way or another.

There’s something special that only the atmosphere of a kitchen can create. Everything involved including the amazing smells, mess-up’s and spills, and hearing childhood stories provide the ingredients to these wonderful memories. As your mom is teaching you some of her secret recipes and tips and tricks that were passed on from the generations before her, you are experiencing quality time together that couldn’t be traded for anything better.

As our parents get older, these types of activities together don’t continue as part of our regular lives anymore. We no longer live at home with our parents, we have families of our own now, and full-time jobs that keep us from spending time in the kitchen with our mom like we once were able to so easily do. Now we arrive at family dinners with the food already in our hands from cooking it earlier or meet at a restaurant in town. However, there is nothing like spending time with your mom in the kitchen and reliving these memories with her.

The next time you have a day to spend with your mom, invite her to meet you in the kitchen with your aprons in hand and try these 4 delicious healthy recipes to cook with your mom.

 

Home-Style Green Bean Casserole

By MyRecipes

 

Hands-on Time: 25 Mins

 Total Time: 55 Mins

Yield: Serves 8

Ingredients

  • 1 1/2 pounds fresh green beans, trimmed
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup nonfat buttermilk
  • 1 tablespoon Ranch dressing mix
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon butter
  • 1 (8-oz.) package sliced fresh mushrooms
  • Vegetable cooking spray
  • 1 cup French fried onions, crushed
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 plum tomatoes, seeded and chopped 

 

How to Make It

Step 1

Preheat oven to 350°. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 6 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

Step 2

Melt 2 tablespoons of butter in Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 1/2 cups milk; cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in buttermilk and next 4 ingredients.

Step 3

Melt 1 teaspoon butter in a medium skillet over medium-high heat; add mushrooms, and sauté 6 to 8 minutes or until lightly browned. Remove from heat; let stand 5 minutes. Gently toss mushrooms and green beans in buttermilk sauce. Place in a 13- x 9-inch or 3-qt. baking dish coated with cooking spray. 

Step 4

Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.



 

White Macadamia Nut Cookies

By Simply Recipes

 

Hands-on Time: 15 Mins 

Total Time: 30 mins

Yield: A dozen

Ingredients 

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter (1 stick, or 8 Tbsp) at room temperature
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee granules or instant espresso powder
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup white chocolate chips 

 

How to Make It

Step 1

Preheat the oven to 350°F (175°C). Vigorously whisk together the flour, salt and baking powder in a bowl and set aside. 

Step 2

Beat the butter until fluffy. Add the brown and white sugars and beat until smooth. Beat in the egg. Add the vanilla extract and instant coffee and beat until creamy. Add the dry ingredients a third at time, mixing after each addition. When the batter is combined, fold in the nuts and chocolate chips with a wooden spoon.

Step 3

Drop the cookie dough by heaping tablespoon amounts on a greased baking sheet, place 2 inches apart from each other to allow enough room for the cookies to spread as they bake. Bake for 9 to 11 minutes, or until the edges are nicely browned and the center is just barely cooked. Take the cookies from the oven and let rest for 5 minutes, then move them to a rack to cool completely.

 

Herb and Citrus Oven Roasted Chicken

By The Comfort Kitchen

  

Hands-on Time: 30-40 Mins

Total Time: 1 hour

 Yield: Serves 6

Ingredients

  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons sugar
  • 2 whole lemons, one juiced and one sliced
  • 2 whole oranges, one juiced and one sliced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
  • 1 medium onion (any kind), thinly sliced
  • 1 teaspoon dried thyme, or fresh chopped
  • 1 tablespoon dried rosemary, or fresh chopped
  • Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

 

How to Make It

Step 1

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Step 2

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Step 3

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired. Enjoy!

  

Chocolate Lava Cakes

By Sally’s Baking Addiction 

 

Hands-on Time: 30-40 Mins

Total Time: 1 hour

Yield: Serves 6

Ingredients

  • 6 ounces (170g) high quality semi-sweet chocolate (not chocolate chips)
  • 1/2 cup (115g; 1 stick) unsalted butter
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) confectioners' sugar
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks

 

How to Make It

Step 1

Preheat oven to 425°F (218°C). Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.

Step 2

Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.  Whisk the flour, confectioners' sugar, and salt together in a small bowl. 

Step 3

Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick. Spoon chocolate batter evenly into each prepared ramekin or muffin cup. 

Step 4

Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.

Step 5

Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.

Step 4

Add toppings. Serve immediately. 

Let us know if you were able to try out any of these recipes by taking a photo of the final outcome and sharing it with us in the comments below or on our Facebook page! We hope that we were able to help in recreating these memories for you and your mom.

 Caregiving and Caregivers,  Food and Recipes

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