Whole Wheat Oatmeal Raisin Muffins

These muffins are remarkably good for being 100% whole wheat. I usually add pecans or walnuts.

Ingredients
1 cup whole wheat flour
1/4 c granulated sugar
1/4 c packed brown sugar
2 Tb wheat or oat bran
1.5 tsp baking soda
1 tsp ground cinnamon
1/2 teaspoon salt
1.5 C oats
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, raisins, and cranberries.
2. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Chicken Pot Pie

This recipe is not light and not vegetarian, but it is one of my husband's favorites.

2 c cooked chopped chicken
1/2 c chopped onion
1/2 c chopped potatoes
1/3 c chopped carrots
1/3 c chopped celery
1/3 c peas
1 stick butter
1/2 c flour
2 cloves garlic, minced
1 can chicken broth
2/3 c milk
1 Pillsbury pie crust, thawed

1. Melt butter and cook onions and garlic until tender
2. Add flour and stir rapidly until a thick sauce forms.
3. Add chicken broth and milk, bring to bubbling and cook 1 min.
4. Add vegetables and chicken and pour into greased pie dish.
5. Top with pie crust (make slits in pie crust for venting)
6. Bake at 400 for 20 minutes, until crust is browned and filling is bubbly.

Pinto Beans

One of the best recipes for beans that I've come across

2 Tb oil
1 c chopped onion
4 cloves garlic, chopped
1 large jalapeno, cut lengthwise in half
1 Tb oregano
1 tsp cumin
8.5 cups water
1lb dried pinto beans, rinsed and soaked
1 Tb packed brown sugar
1 tsp salt


1. Saute onion in oil for 3 min (until translucent)
2. Add garlic, jalapeno, oregano and cumin and saute 1 min.
3. Add water and beans and bring to a boil.
4. Reduce heat to medium low, cover and simmer 1 hour.
5. Discard jalapeno. Add sugar and salt to beans.
6. Simmer uncovered until most of liquid has evaporated and beans are tender, about 1 hour.

Delicious served with rice and a side of jalapeno cornbread.

Quinoa with Salsa and Black Beans

This has become one of our weekly staples. Quick, easy and oh-so-tasty.

2 Tb olive oil
1 c dry quinoa
1 c salsa
2 c water
1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa.
2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for 20 min or until quinoa is tender and most of the liquid is absorbed.

Bean and Barley Soup

1 c dried beans, soaked overnight
1 Tbsp olive oil
2 c chopped onion
1c chopped parsley
1c chopped carrot
1 c chopped celery
9 c water
2 c Chicken or Vegetable Broth
2 bay leaves
1/3 c uncooked pearl barley
1/2 tsp salt
1/2 tsp black pepper

1. Heat oil and saute onion, parsley, celery and carrot until tender and fragrant.
2. Add beans, water, broth and bay leaves. Bring to a boil. Reduce heat and simmer 1-1.5 hours or until beans are tender. Discard bay leaves
3. Place 3/4 cup beans and 3/4 cup cooking liquid in blender and puree. Return to pot.
4. Stir in barley, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes or until barley is soft.

Top with red pepper and parmesan cheese.

Tomato-Basil Soup

1 28 oz can diced tomatoes, undrained
1/3 c fresh basil
1c milk
1/4 tsp each, salt and pepper
2-4 oz softened reduced fat cream cheese

1. Puree tomatoes and basil.
2. Heat tomato/basil mixture to boiling and reduce heat to simmer. Simmer 10 minutes.
3. Stir in milk, salt, pepper and cream cheese. Stir with a whisk until cream cheese melts and soup is thick and homogeneous.

Good served with toasted baguette.

Lentil Stew

1 Tbsp Olive Oil
1.25 c chopped onion
1 c chopped celery
1 c chopped carrot
1 garlic clove, minced
4 c Chicken or Vegetable Broth
1 c water
1 28oz can crushed tomatoes, undrained
1 c dried lentils
Crushed red pepper, salt and pepper to taste

Hot, cooked brown rice

1. Cook onion, celery, carrot and garlic in hot oil until tender and fragrant.
2. Add broth water and tomatoes and bring to a boil.
3. Stir in lentils and simmer 45 minutes, stirring occasionally.
4. Stir in seasonings.
5. Serve over rice.