Happy Healthy Foods

weekly eating 10/25 - 10/31

2010-10-31T23:03:00.000-06:00

Kinda a crazy week and I didn't update each day like I've done for the last two posts. Soooo, I don't quite remember our lunches. It was most likely tortillas with cheese or pb&j with fruit and vegetables for the kids and salads of some sort for me.

Sunday - Pumpkin Waffles and fruit

Monday - Pinto beans & rice, corn muffins

Tuesday - pancakes (with a bit of pumpkin stirred in) and fruit

I topped mine with chocolate coconut butter - heavenly!

Wednesday - I made this white bean, ham, corn, potato and carrot soup again. My little girl ate 4 bowls and kept saying it was the best soup I make. I served it with a loaf of bread.

Thursday - Bree's Lentil Soup. Such a good recipe.

Friday - Sunday- My in-laws were in town and we ate out a lot. I did make pumpkin scones again, as well as a couple of new recipes, like sweet potato chickpea burgers.

Weekly Eating 10/16 - 10/24

2010-10-25T09:43:00.000-05:00

Saturday

lunch: at California Pizza Kitchen (eating out is a separate budget for us)

dinner: black bean burgers - new recipe for me to try - pretty good

although they look like cow patties.....

Sunday

lunch: Kids and Husband had Taco Cabana breakfast tacos, I had collard wraps

dinner: Penne with Tomato Cream Sauce - sorry, no picture

Monday

lunch: kids had black bean and cheese tortillas, almonds, triscuits, mangos, cucumbers, celery. I had a green smoothie, some nuts and mango

dinner: BLTs with the rest of the bacon I bought last week. This was the first time I tried Applegate Farms (thanks to a coupon). I usually buy the Hormel Nitrite Free version, but really liked this one. I also made baked potato chips and the kids devoured them. I'll be making them again soon.

Tuesday

lunch: Chick-Fil-A with a friend

dinner: Black Bean Soup, tortilla chips and fruit

Wednesday

lunch: Kids had turkey, cheese, cucumbers, grapes and red peppers. I had a big salad with a jalapeno tahini dressing.

dinner: Buttermilk Pancakes (I make a half recipe) and fruit. My little guy ate more than my daughter and I combined and woke up Thurs morning asking for more.

Thursday

lunch: muffin tin lunch for the kids,a big salad for me, actually 2, I was hungry.

dinner: Vegetable Soup - a kind of clean out the fridge soup - this one had celery, kale, onions, carrots, celery, tomatoes and diced potatoes - and bread. I intended to make bread bowls, but the bread turned out rather flat and would be not much of a bowl. :)

I ended up forgetting that I had the soup on heat and left to go to the playground with the kids. When we got back, the soup had almost no liquid left and ended up tasting like pot roast vegetables - not the greatest. The husband and I ate it, but the kids pretty much ate bread, butter and fruit for dinner. Not a great night. I drowned my sorrows in a 2nd dinner of steel cut oats with bananas (cooked in) and chocolate.

Friday - Saturday

Friday lunch - Kids had PB& J, peanuts, cashews, cucumbers, grapes and carrots. I had another salad with the jalapeno tahini dressing.

My folks were in town, so we ate out for most meals. I did make a batch of pumpkin scones. These are so good. Make them!!!

Pumpkin Scones

2010-10-18T14:28:00.004-05:00

I started with this recipe and, well, de-veganised it. Not because I have anything against the vegan version, but because I didn't have any vegan butter spread on hand.

Pumpkin Scones

1/4 c milk

1/2 c pumpkin

1 t lemon juice

1 c whole wheat flour

1 c white flour

1/2 t baking soda

1/2 c sugar

1.5 t baking powder

1/4 t cream of tartar

1/2 t salt

1/2 t cinnamon

1/2 t nutmeg

1/4 t ginger

1/2 c butter, chilled

Preheat oven to 350

1. Mix together milk, lemon juice and pumpkin. Set aside

2. Mix all dry ingredients together. Cut in butter with a pastry cutter until thoroughly incorporated.

3. Mix in wet ingredients - batter will be very thick and dry.

4. Knead lightly and form into a circle.

5. Cut into 8 wedges and carefully place each wedge on a baking sheet. Bake at 350 for 20 minutes.

6. When cool, glaze with the following two glazes:

Sugar Glaze

1/2 c powdered sugar

1 Tbsp milk

Spice Glaze

1/2 c powdered sugar

1/4 t cinnamon

1/4 t nutmeg

1/4 t ginger

1 Tbsp milk

Often times I leave out the glaze in cookie and muffin recipes, but this recipe needs the glaze. The scones aren't very sweet on their own and the glaze add just the right amount of sweetness.

Budget Eating - 10/11-10/15

2010-10-16T11:22:00.000-05:00

Monday

my lunch - sprouted quinoa and grape salad (recipe link to my raw food blog)

kid's lunch - randomness: boiled eggs, cucumbers, pumpkin bread, celery, red peppers, cashews and apples. This is pretty much how and what they eat every day.

dinner - Oven Baked Lentils and Rice with Bread Machine Butter Rolls.

Tuesday

my lunch - more sprouted quinoa, this time over greens and without grapes (sadly was out of grapes)

kid's lunch - like Monday.

dinner - pasta from a box and sauce from a jar. No picture - just pretend you are seeing Barilla Plus rotini with Bertolli Olive Oil and Garlic jarred sauce.

Wednesday

my lunch - raw 'pizza'

kid's lunch - more randomness: sliced turkey (costco), boiled egg for the girl, cucumbers, celery, peppers, carrots, apples and go-gurt

dinner- Black Bean tacos and fruit

Thursday

my lunch - raw 'pizza' again

kid's lunch - McDonalds drive through eaten at the park: hamburger for each and split a small fry. Keeping it real. :)

dinner- Eggs, Bacon, Fruit and Bread/Toast

Friday

my lunch - collard wraps

kid's lunch - black bean & cheese quesadillas, strawberries, cucumbers, carrots and celery

dinner- Chicken Pot Pie (frozen from this day of cooking) and fruit

Budget Eating - 10/8 - 10/10

2010-10-10T18:00:00.008-05:00

Friday

Wontons (from costco) in soup for the husband and me (sliced up green onions, red pepper and bok choy and simmered with the frozen wontons in chicken stock and water). I pan sauteed some wontons for the kids.

Saturday

I was inspired by this vegan version on Peas and Thank You. My version is not vegan. I used the whole wheat pretzel recipe from my bread maker manual and some frozen Coleman Organic hot dogs from Costco. My son, who would live on junk if I let him, ate the hot dog out. My daughter, who likes junk but also good stuff, ate only the bread. Jack Sprat, I tell you.

kids plate - yogurt dip, fruit, veggie, pretzel dog (on a stick!), cheese

my plate

Sunday

lunch - black bean and salsa quinoa 3 ways using some frozen black beans

Kids had the quinoa, some black bean nachos and a black bean and cheese quesadilla:

I had the quinoa atop greens with some crushed up tortilla chips and diced avocado:

Husband had quinoa with avocado, more salsa and tortilla chips:

Dinner

Out of a box for the kids - we love Annie! My daughter ate a couple of bites and then told me she wasn't really in the mood for mac & cheese. She ended up eating cucumbers, red peppers, pears, cashews and a boiled egg. Random, but healthy.

I had a green smoothie and husband had leftovers.

White Bean, Ham and Corn Soup

2010-10-09T16:18:00.004-05:00

My entire family really liked this, which tends to be a rare occasion these days. 3 out of 4 I can do, but 4 out of 4? Quite a victory. I served it with bread and butter.

Crockpot White Bean and Ham Soup

2 c cooked white beans

1 c frozen corn

1/2 - 3/4 c diced ham - used mostly for flavor

2 carrots, diced

1/2 onion, diced

2 c chicken broth - I used the broth from this post

1 potato, cubed

1 c water

Mix all in crockpot and cook on high 2-3 hours

1 chicken - 4 dinners

2010-09-24T17:33:00.005-05:00

I don't eat much chicken anymore, mainly because I don't want to eat traditional, factory farmed chicken and organic, free range chicken is really expensive. But, this week I was at Costco and they had organic (not free range - which isn't ideal) whole chickens for $2.99 a lb. They were bundled in twos and my two birds cost about $20, so roughly $10 a bird.

I roasted the chicken using this Cooking Light recipe:

We had it for dinner with a salad. We had about 2 cups of shredded chicken left over.

I used the carcass (hate that word) and put it in the crockpot with ~6 cups water, celery, onions, carrots, bay leaves and peppercorn and cooked on high for a couple of hours. I got about 6 cups of stock.

I used the chicken, 4 cups of the broth (froze the other 2 cups for later use) and about 6 cups of cut up veggies to make Chicken Pot Pie. I got enough filling for 3 pies and froze the 2/3 of filling.

So - 1 chicken got us 4 dinners and an extra can worth of chicken broth. Not bad for $10!

Remember me?

2010-08-23T15:33:00.003-05:00

Hi- I've been awful about posting to this blog in the last month. I've been doing a lot of raw food eating and preparing (can't say cooking) and have a blog set up for that:

www.rawhousewife.wordpress.com

I eat a cooked dinner most nights. Here are a few of the things I've made recently.

Tomato Basil Soup with fresh tomatoes instead of canned

Steak and Pepper Noodles - this is one of my husband's top 5 favorite dishes

Peanut Noodles. These were phenomenal!

CSA - Week Eight

2010-07-09T09:49:00.004-05:00

Tomatoes - I've dehydrated at least half. We've eaten several raw and mashed up with avocados.

Eggplant - I'm going to try a dehydrated raw eggplant 'bacon' tomorrow. Should be interesting at least....

Okra - Sitting in the fridge, waiting for the husband to do something with it.

Figs - dehydrated. Yum! Like little candies.

Potatoes - going to roast into oven fries for the kids.

Banana Peppers - cut up over salads and pizza.

Bell Peppers - eaten raw

Butternut Squash - not sure what I'm going to do with these yet.

Peruvian Beef Kabobs and Tomato Basil Pizza

2010-07-06T14:38:00.003-05:00

I used some of last week's produce in the following two dishes:

Peruvian Beef Kabobs

Magherita Pizza

Eggplant, Zucchini and Tomato Tian

2010-07-03T07:29:00.003-05:00

I used this recipe from Cooking Light which used tomatoes, eggplant and zucchini from the CSA produce. I slightly modified and here is my version:

Ingredients

1/2 lb eggplant, sliced into 1/4 inch slices
1/2 pound zucchini, cut diagonally into 1/4-inch-thick slices
Cooking spray
1/2 pound large beefsteak tomatoes, seeded, and cut into 1/4-inch-thick slices
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
3/4 c Panko breadcrumbs
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tsp dried Italian Seasoning
2 garlic cloves, minced
1/4 cup butter, melted

Preparation

1. Preheat oven to 375°.

2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3. Mix breadcrumbs, cheese and next 3 ingredients (through garlic) to processor. Sprinkle half of breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Pour butter over top. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

CSA - Week Seven

2010-06-27T14:38:00.003-05:00

More Tomatoes - they are all canned already. We canned them the same day we got them.

Bell Peppers - will eat raw and maybe use in a pasta dish this week.

Figs - eating raw

Eggplant - looking for something to do with this

Okra

Jalapeno Peppers

Squash

Canned Tomatoes

2010-06-27T14:33:00.002-05:00

The canning continues. I am a bit obsessed. I just love seeing the jars in my pantry and knowing they are waiting for me! The husband and I have become a good team and I am enjoying having a new hobby/job for us to do together. Although, as we canned last night, he asked "what, are we 70? Spending our Saturday night canning?" Maybe we should get some other hobbies, huh?

From the following website:

http://www.extension.umn.edu/distribution/nutrition/dj1097.html

Procedure
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portions and quarter. Heat 1/6 of the quarters quickly in a large pot, crushing them with a wooden mallet or spoon as they are added to the pot. This will exude juice. Continue heating the tomatoes, stirring to prevent burning. Once the tomatoes are boiling, gradually add remaining quartered tomatoes, stirring constantly. These remaining tomatoes do not need to be crushed. They will soften with heating and stirring. Continue until all tomatoes are added. Then boil gently 5 minutes. Add citric acid to jars. See instructions under Acidification. Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars immediately with hot tomatoes, leaving a 1/2-inch headspace. Adjust lids and process.

Recommended Processes
(Crushed Tomatoes Without Added Liquid)

Boiling Water Bath:
- Pints, 40 minutes
- Quarts, 50 minutes

Vegetable Soup

2010-06-27T14:27:00.003-05:00

aka use up the farm box produce.

There isn't really a recipe per se - I just chopped and cooked lots of vegetables and simmered for a bit. This soup had the following: onions, green peppers, carrots, garlic, zucchini, potatoes, tomatoes, green beans and parsley. I served it with bread and butter and some fruit.

CSA - week six

2010-06-27T14:21:00.003-05:00

Running late on this post....

Lot and lots of tomatoes - we canned about 80%. I used this method (and found citric acid at whole foods, in case you're wondering).

Green Beans

Red Potatoes

Bell Peppers

Figs

Okra

See the little hands grabbing for the green beans? My four year old took a plate of raw green beans and tomatoes up to her room for her afternoon snack. My two year old, well, he doesn't share her love for either of those things.

Bruschetta

2010-06-21T20:52:00.002-05:00

I like any combination of tomato and basil.

Ingredients:

1 c chopped tomato

1 clove garlic, chopped

1/3 c basil, chopped

1 Tbsp olive oil

salt and pepper to taste

loaf of crusty bread

Directions:

1. Slice bread and toast slightly in warm oven (I like my bread crispy, so it doesn't get too soggy with the tomato topping)

2. Mix tomatoes, garlic, basil, olive oil, salt and pepper.

3. Put tomato mixture on top of toasted bread.

4. 0ptional - broil for a few minutes to warm up spread and bread.

Yes, I CAN

2010-06-17T10:52:00.003-05:00

The Husband and I made salsa. I haven't tasted it yet, as I'm enjoying just looking at the 4 cans of summer that we'll have to open later in the year. We followed the Ball Canning Kit instructions and recipe and used CSA tomatoes, green peppers, jalapenos, banana peppers and garlic.

CSA - Week Five

2010-06-13T21:24:00.002-05:00

YAY!! The tomatoes are bountiful this week!

Tomatoes - a lot, but I would have loved even more. The Husband and I canned salsa this afternoon - my first experience with home canning. Knowing all about C. bot and all has made me leery of home canning, but I feel pretty safe with high-acid foods.

Bell Peppers - We used the two green ones in the salsa. My 4 year old will eat the red one for breakfast the next few days. The girls loves red bell peppers.

Beets - Will juice it

Squash - Need something to do with the pumpkin like ones. I have a couple from the last couple of weeks still sitting around too. The zucchini will be shredded and eaten raw or baked into muffins. Or both.

Banana Peppers - put into today's salsa

Jalapenos - ditto

Okra - Husband made his special tomato sauce today to take for his lunches this week. He put the okra and a couple of bell peppers from last week into the batch. I won't touch it. Sorry dear.

Cucumber - The 4 year old and I will eat it tomorrow.

Lentil Barley Patties

2010-06-13T15:36:00.004-05:00

Started with this recipe and then modified a bit.

Ingredients:

1 1/2 cups water
1/2 cup dried lentils
Cooking spray
1 cup chopped onion
1/4 cup grated carrot
2 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
3/4 cup cooked pearl barley
1/2 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped cilantro
1/2 teaspoon coarsely ground black pepper
2 large egg whites
1 large egg
3 tablespoons canola oil, divided

Preparation

1. Combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.

4. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

Served with CSA produce - steamed corn and roasted green beans and zucchini. I really liked these - especially with the cumin and cilantro. They took a bit of time and the kids didn't like them, so they probably aren't a recipe I'll repeat soon.

Cold Avocado Soup

2010-06-09T21:25:00.002-05:00

Tastes a lot like eating pureed guacamole. I loved it!

Ingredients:

1 avocado

1 tomato

handful cilantro

juice of 1/2 to 1 lime (to taste)

salt (to taste)

Directions

Place in blender or food processor and blend.

Eat!

CSA - Week Four

2010-06-07T19:52:00.004-05:00

Green Beans - we roasted some Saturday night, along with some zucchini to eat as an appetizer as our Papa Murphey's pizza baked.

Bell Peppers - I've been eating them raw.

Tomatoes - yay!! I've been waiting for these!

Basil - I ate a tomato and basil salad the day we got the produce. Such a taste of summer to me.

Corn - Little A has become a huge corn fan. She eats a couple of cobbs a day.

Cucumber - I'll eat this raw in a day. I've been eating an obscene amount of cucumbers lately. They are just so refreshing!

Banana Peppers

Jalapenos

Zucchini and Patty Pan Squash

Okra - I dislike okra. A lot. But Husband loves it, so he is trying to figure out what to do with it.

Lemon Zucchini Muffins

2010-06-07T16:49:00.002-05:00

I loved these, but the kids were just so-so. I thought it was a great change of pace from the cinnamon flavored zucchini muffin

Ingredients

1 c all-purpose flour
1 c whole wheat flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup milk
2 tablespoons coconut oil
1 tablespoon olive oil
1 large egg
Cooking spray

Preparation

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.

I topped with a glaze made of lemon juice and powdered sugar.

My version of Cheeseburger Macaroni Hamburger Helper

2010-06-03T19:43:00.004-05:00

Ingredients

~10 oz whole wheat elbow macaroni (I used an 14.5 oz pkg and removed about a third)
1 Tbsp olive oil
1/2 c chopped onion
1 c shredded carrot
1/3 c shredded zucchini (still using up CSA produce)
1 green bell pepper, chopped (CSA)
2 cloves minced garlic
1 pound ground beef
1.5 cup tomato sauce
salt and pepper to taste
1 cup milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups shredded sharp cheddar cheese divided

Preparation

1. Preheat oven to 350°.

2. Cook pasta

3. Saute onion, carrot, bell pepper, zucchini and garlic in olive oil over med-high heat for about 4 minutes. Add ground beef and cook until browned. Add tomato sauce, salt and pepper. Cook for 2 minutes.

4. Add pasta to beef mixture and stir. Pour into a greased casserole dish.

5. Mix milk, nutmeg and flour in a saucepan with a whisk. Cook over med-high heat until thickened, stirring constantly. Add 1 c cheese and stir until smooth.

6. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese.

7. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Zucchini Patties

2010-06-03T19:30:00.001-05:00

Still working our way through the bountiful zucchini from our CSA box. I was looking for a main dish type recipe and found this Paula Deen recipe on food network.com. I modified a bit (didn't have any yellow squash) and made them last night. They are a bit labor intensive, but I really liked the flavor. The kids nibbled on them, but didn't love them. I ate them plain and husband mixed them into his pasta. As you can see from the photos, I served with whole wheat pasta and jarred tomato sauce and Roasted Green Beans.

Ingredients:

4 c shredded zucchini

1 c panko bread crumbs

1 c shredded Parmesan

1/4 c minced onion

2 eggs, lightly beaten

1.5 tsp Italian Seasoning

0.5 tsp salt

0.5 tsp black pepper

1/3 c butter

Directions

1. Shred zucchini and press between paper towels to remove extra water.

2. Combine zucchini through pepper and shape into 2 inch patties, pressing firmly. I also let them sit in the fridge for an hour to help them bind.

3. In a large non-stick skillet, melt butter over medium heat. Cook patties 3-4 minutes on each side, or until lightly browned.

4. I put them on a wire rack to let the butter drip off, as to not let them get too soggy.

CSA - Week Three

2010-06-02T19:58:00.003-05:00

Green Beans

Corn

Zucchini

Cucumbers

Banana Peppers

Bell Peppers (5)

Tomatillos

Jalapenos

Beet(le) Juice

2010-05-26T19:26:00.002-05:00

I'm loving my Breville Juicer (blogged about here).

This picture is of the following:

1 small beet, peeled

1 medium sized apple

1 lemon, peeled

1/2 head romaine

small chunk peeled ginger

1 carrot

Roasted Green Beans with Toasted Pine Nuts

2010-05-26T19:18:00.006-05:00

This was the first time I had ever roasted green beans and OH MY, I will be doing it again. So good! Why have I been steaming them all this time when roasting gives them a slightly caramelized, smoky flavor? My 4 year old had about 4 helpings.

I put it over whole grain penne to make it a meal and topped with

Parmesan cheese. It would also be great as a side.

Ingredients:

1 lb green beans, trimmed

1/2 c diced onion

3 cloves garlic, minced

3 Tbsp olive oil

Salt and Pepper to taste

Toasted Pine Nuts and 1/2 tsp lemon zest for topping

Directions:

1. Preheat oven to 425

2. Toss green beans, onions, garlic, olive oil and salt/pepper in a large bowl and transfer to a roasting pan (I used a large jelly roll/cookie sheet).

3. Roast ~10 min, or until tender and lightly browned.

4. Toss with pine nuts and lemon zest.

Swiss Chard and Bacon

2010-05-26T19:10:00.003-05:00

I made this recipe tonight to use half of the Swiss Chard from the CSA box. I served it over quinoa to make it a meal (along with fruit). I really liked it. Husband thought it was okay and the kids, well, they just ate the bacon out of it and ate the quinoa.

CSA - Week Two

2010-05-24T16:45:00.002-05:00

This Week:

Green Beans

Swiss Chard

Bell Pepper

Pattypan Squash

Some Other kind of Squash

Zucchini

Beets

New Potatoes

Garlic

Chocolate Zucchini Cupcakes

2010-05-23T09:23:00.003-05:00

I made this to use up some more zucchini. I loved how they turned out - definitely a more cake like texture than a muffin/quick bread texture.

Ingredients

3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style cream cheese, softened
1/4 cup butter, softened
2 Tbsp coconut oil
3 large eggs
1 teaspoon vanilla extract
1.5 cups all-purpose flour
1 c whole wheat flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts

Preparation

Preheat oven to 350°. Grease muffin tins

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 20 minutes or until a wooden pick inserted comes out clean.

Paula Deen Squash Casserole (aka hello butter and cheese and, oh yeah, some squash)

2010-05-21T18:53:00.003-05:00

Ooh my, this was so good. Rich and savory and comforting. I served it for dinner with some brown rice and a fruit salad. The kids thought it was a bit onion-y, but I ate 3 servings.

Ingredients:

6 cups large diced yellow squash and zucchini

2 Tbsp olive oil

1 large onion, chopped

2 cloves garlic, chopped

4 Tbsp butter

3/4 c sour cream

1 c shredded cheddar cheese

1 c crumbled butter crackers

salt and pepper to taste

Directions

1. Preheat oven to 350

2. Saute squash in olive oil over medium low until is becomes soft and broken, about 15 minutes.

3. Put squash in colander and squeeze out excess liquid.

4. Saute the onion and garlic in the butter until fragrant and soft. Mix in squash, cheese and sour cream and pour into a greased casserole dish. Top with crackers.

5. Bake at 350 for 20-25 minutes, until lightly browned and bubbly.

CSA - day two - Rachel Ray Tomato and Bean Soup

2010-05-18T21:23:00.003-05:00

Day Two of using up the bounty of zucchini.

I made this recipe and followed it pretty closely. I didn't have green beans, so I left them out. I think the fresh basil is a really nice touch and elevates the flavor.

Zucchini and Pineapple Muffins

2010-05-18T06:57:00.003-05:00

I started with this recipe and turned it into more of a breakfast muffin.

Ingredients:

3/4 c all-purpose flour

3/4c whole wheat flour

1/2 c quick cooking oats

1 c sugar

1/2 c coconut (I use raw, unsweetened)

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 Tbsp canola Oil

2 Tbsp coconut oil (if don't have, use canola)

2 Large eggs

1 tsp vanilla

2 c grated, unpeeled zucchini - well drained

1 20oz can crushed pineapple, drained

Directions:

1. Preheat oven to 350

2. Mix dry ingredients (flour - ginger) and stir with whisk.

3. Mix oils, eggs and vanilla.

4. Stir egg mixture, pineapple and zucchini into flour mixture and mix gently.

5. Put into 18-24 greased muffin tins and bake 15-20 minutes, or until toothpick inserted into the middle is dry.

Couscous with Summer Squash and Carrot Puree

2010-05-16T20:57:00.004-05:00

Trying to make a dent in the 15lbs of zucchini and summer squash we got Saturday from our CSA. I had this couscous with grilled zucchini and steamed broccoli and cauliflower.

Ingredients

3/4 c water (or broth for more flavor)

1 c whole wheat couscous

3/4 c yellow squash and carrots puree*

2-4 Tbsp butter

2 Tbsp shredded parmesan

Garlic Powder, Salt and Pepper to taste

Directions

1. Bring water or broth to a boil.

2. Stir in couscous, puree, butter, cheese and seasonings. Remove from heat.

3. Cover and let stand 5-7 minutes or until all liquid is absorbed.

*To make puree - steam the veggies until tender and place in a blender/food processor/magic bullet with water as needed to make a puree. Should look like baby food when finished.

CSA- Week One - The Bounty

2010-05-15T17:18:00.003-05:00

We've joined another CSA here in San Antonio. This was our first week to recieve produce. I'm going to try to blog weekly about the produce we get and the recipes I make that feature that week's crop.

We got 4 cucumbers, a small bag of bok choy, peas (which my daughter and I devoured raw when we got home - so crunchy and good) and, and lots and lots of zucchini and yellow squash. I don't tend to love summer squash, so I'm hoping I can find some good recipes. Anyone got any suggestions?

Bread Machine Bagels

2010-05-09T18:17:00.003-05:00

Ingredients:

1.25 c whole wheat flour

1 c bread flour

1 tsp salt

1 Tbsp butter

2 Tbsp honey

2/3 c water

1.5 tsp yeast

Directions:

1. Add ingredients as specified by your bread machine and set on dough cycle.

2. When dough is finished, remove dough and place in a greased bowl in the fridge for 20 min.

3. Divide the dough in 6-8 equal portions and roll into a 6-8 inch log.

4. Seal ends together and pinch very tightly.

5. Rise on greased dish for 30-45 min

6. Bring 1 gallon water with 1 Tbsp sugar to a boil.

7. Boil 4 bagels at a time for 3 minutes on each side.

8. Place boiled bagels on a wire rack to drain briefly.

9. Put boiled bagels onto a greased baking pan and bake at 450 for 20 minutes or until golden brown, turning halfway.

World's Best Asparagus

2010-04-18T16:42:00.002-05:00

This is my all time favorite recipe for Asparagus, courtesy of Cooking Light. The only change I make is doubling the sauce, which takes it out of the "light" category.

Roasted Asparagus with Balsamic Browned Butter Sauce

Bacon Mac with Green Onions

2010-03-13T16:09:00.003-06:00

Modified from CookingLight.

This is a good example of a recipe where just a little meat goes a long way. The bacon adds such a delicious, smoky flavor. My kids found the green onions to be a little too strong, but my husband and I loved it.

Ingredients:

3 tsp salt

1 pkg whole grain penne

4 tsp flour

1.5 cups 2% milk

2 cups shredded sharp cheddar (works best if you shred your own)

1/4 c sliced green onions

Pepper to taste

3 slices bacon

Directions:

1. Cook bacon, drain, cool and crumble.

2. Cook pasta - slightly undercook (by a min or so)

3. Mix flour and 1/2 c milk in saucepan over medium heat. Slowly add 1 cup milk and bring to a gentle boil. Cook 1 minute, stirring constantly.

4. Remove from heat and let stand about 4 minutes, or until it cools to 155 (I used a candy thermometer to gauge).

5. Stir in 1.5 cup cheese, a dash of salt, green onions, pepper and bacon.

6. Add pasta and stir gently until coated.

7. Spoon into a 2 qt broiler safe dish coated with cooking spray.

8. Broil about 6-7 minutes, or until bubbly.

2 grown up thumbs up, 2 kid thumbs down. I'll make it again for adults, but maybe make a second batch with no green onions for the kids.

Whole Wheat Spaghetti with Swiss Chard

2010-03-13T16:06:00.004-06:00

I modified this recipe from FoodNetwork.

Ingredients

1 tablespoon olive oil
2 onions, thinly sliced
1 bunch Swiss chard, trimmed and chopped
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
2 tablespoons freshly grated Parmesan cheese
3 tablespoons toasted pine nuts

Directions

1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes.

2. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute.

3. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

4. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti.

5. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the cheese and pine nuts and serve.

Multigrain Pancakes

2010-01-29T16:02:00.002-06:00

Ingredients:
1/2 c white flour
1/2 c whole wheat flour
1/4 c quick cooking oats
2 Tbsp cornmeal
2 Tbsp brown sugar
1.5 tsp baking powder
1/2 tsp salt
1 cup milk (or more, depending on how then you like your pancakes)
1/3 cup plain yogurt
1 Tbsp oil
1 egg

Directions:
1. Preheat griddle/pan
2. Mix all dry ingredients in one bowl and wet ingredients in another. Stir together gently.
3. Cook.

Morning Glory Muffins

2010-01-29T15:46:00.002-06:00

I modified this recipe from the back of my Gold Medal flour bag. So good!

Ingredients:
2 eggs
1/2 c oil
1/4 c milk
2 tsp vanilla
1 c all purpose flour
1 c whole wheat flour
3/4 c packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1.5 c shredded carrots
1 c shredded apple
1/2 c shredded zucchini
1/2 c coconut (I used unsweetened, unsulfered)
3/4 c sliced almonds

Directions
1. Heat oven to 350. Grease muffin tin - I made 12 regular size and 12 mini muffins
2. Mix eggs, oil, milk and vanilla. Add flours, sugar, soda, cinnamon and salt and mix gently. Stir in carrots, apples, zucchini, coconut and 1/2 cup of almonds.
3. Place batter in muffin tins and top with remaining almonds.
4. Bake 20-25 minutes or until toothpick comes out clean.

Black Eyed Pea Stew with Rice

2010-01-03T15:15:00.003-06:00

Perfect for New Years Day - gotta eat those peas to ensure a good year!

Ingredients
2 cups fresh black-eyed peas
1 tablespoon olive oil
1 cup finely chopped yellow onion
8 ounces turkey sausage halved lengthwise and cut into 1/2-inch pieces
2 cups vegetable or chicken broth

2 cups water

1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
3 cups chopped fresh kale

cooked brown rice

Directions
1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.

2. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 - 60 minutes or until peas begin to soften.

3. Uncover and cook 15 minutes or until liquid begins to thicken.

4. Just before serving, stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

5. Serve over brown rice.

It's really good with cornbread.

Tuscan White Bean and Tomato Stew

2009-12-30T15:11:00.004-06:00

Ingredients:

1 Tbsp olive oil

2 cups diced onion

3 cloves minced garlic

1 Tbsp fresh rosemary

1 tsp each dried thyme and sage

28 oz diced tomatoes (I use 1 can salted and one can unsalted)

3 cups cooked white beans

10 oz fresh baby spinach

12 oz cooked pasta (I used a blend of leftover bags, this time was orzo and elbows)

Directions:

1. Saute onion and garlic in olive oil over medium high heat, until onions begin to brown.

2. Add herbs and saute for 1 minute.

3. Add diced tomatoes and beans and bring to a boil. Add more water if you like your soup a little thinner. Reduce heat and simmer 10 minutes.

4. Add spinach and cook until spinach wilts.

5. Stir in pasta and serve.

Ratings:

4 thumbs up - both kids and both adults.

Rosemary and Cheese Muffins

2009-12-30T14:55:00.003-06:00

I made these last night to go with a tomato based soup. Yummy and quick.

Ingredients:
1 cup shredded Parmesan cheese
2.25 cups flour (I did half and half white and whole wheat)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
2 tsp chopped fresh rosemary
3 Tbsp pine nuts (optional)
1.75 c milk
2 Tbsp olive oil
1 egg

Directions:
1. Preheat oven to 350
2. Combine all dry ingredients (cheese-rosemary/pine nuts) and mix. Make a well in center and pour in milk, olive oil and egg.
3. Mix just until moistened. Batter will be wet and somewhat thin.
4. Spoon into 14-16 greased muffin tins and top with more shredded cheese (if desired).
5. Bake 15-20 minutes, until center springs back when lightly touched.

Peanut Ginger Noodles

2009-11-04T08:49:00.004-06:00

Sauce:
6 Tbsp peanut butter
4 Tbsp soy sauce
1 Tbsp sugar
2-3 Tbsp warm water (add as needed for consistency)
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 tsp ginger (or use fresh)
3 cloves garlic, chopped

Noodles:
1/2 lb thin spaghetti
3/4 cup matchstick carrots
1 cup steamed broccoli
1/2 cup thinly diced red peppers

1. Put all sauce ingredients in a blender and blend until smooth.
2. Cook spaghetti, adding carrots for last 2 minutes.
3. Toss spaghetti with sauce, broccoli and red peppers.

Rating:
3/4 thumbs up (2 adult thumbs, 1 kid thumb)

Bowtie Pasta with Creamy Mushroom Sauce

2009-10-04T14:09:00.005-05:00

I just made this (modified from Cooking Light) and everyone in my family loved it. Pretty quick too.

Ingredients
0.5-1 pound uncooked farfalle (bow tie pasta) - I used 3/4 a box
1 Tbsp butter
1 8oz pkg baby portabello mushroom, sliced
1/2 8 oz pkg sliced button mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
1 tsp salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/4 c shredded parmesan or romano cheese
2 tablespoons chopped fresh parsley

Preparation
1. Cook pasta and drain.
2. While pasta is cooking, melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
3. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally.
4. Remove from heat. Add the cooked pasta, whipping cream, cheese, and parsley, tossing gently to coat

Roasted Vegetable Lasanga

2009-08-09T21:40:00.001-05:00

I made this tonight. It took eleventy-seven hours, but it was quite good. I followed the recipe, except that I used whole grain lasagna.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640301

Mediterranean Chickpea Salad

2009-07-28T21:28:00.002-05:00

Good on it's own or as a sandwich filling in a pita or bread.

Ingredients:
1 c whole milk Greek yogurt
2 Tb lemon juice
1/2 t cumin
1 chopped red bell pepper
1/4 c chopped onion
1/4 c chopped cilantro
3 c cooked chickpeas

Directions
1. Mix all ingredients together and chill for at least an hour.
2. Enjoy!

Black Bean Tortilla Bake

2009-07-25T12:46:00.007-05:00

Slightly modified this recipe. I assembled it in the morning before work and then baked it when I got home. Worked out great and everyone loved it.

Ingredients

1 garlic clove, minced

1/2 c chopped onion

1/2 c chopped red or green bell pepper

1/2 c chopped green onion

1 tsp cumin

1 tsp chili powder

1 8oz can tomato sauce

2 cups black beans, rinsed (if using canned)

1/4 c cilantro

1 cup shredded cheese

8-12 corn tortillas

Directions (make ahead):

1. Saute garlic, onions, peppers, cumin and chili powder over medium heat until tender.

2. Add tomato sauce and cook 5 minutes.

3. Remove from heat and stir in beans, cilantro and salt/pepper to taste.

4. Spray a 9in square or 1 qt baking dish with cooking spray

5. Layer tortillas, filling and cheese. Repeat twice.

6. Top with cheese.

7. Cover and refrigerate.

8. When ready to bake, remove from fridge for 30 minutes and bake, covered, for 20 minutes and uncovered for 10 minutes.

Black Bean Pizza

2009-07-04T12:50:00.004-05:00

Ingredients:

1 pizza crust (I use this one, but do it in the bread machine)

1 can black beans (or 1-1.5 cups cooked black beans)

1 diced tomato

1/3 cup chopped cilantro

0.5 tsp cumin

0.5 tsp oregano

salt and pepper to taste

Toppings:

Cheese, lettuce, tomatoes, sour cream

Directions:

1. Make pizza crust

2. Cook black beans, tomato, cilantro, cumin and oregano to boiling. Reduce heat and simmer 10-15 minutes.

3. Puree bean and tomato mixture

4. Spread bean mixture over pizza crust, top with cheese and bake at 425 for 8-10 minutes, or until cheese is browning

5. Remove from oven and let cool a bit.

6. Top with shredded lettuce and tomatoes.

Tomato Basil Soup

2009-05-30T20:11:00.005-05:00

Pretty quick and easy.

2 - 28oz cans Diced Tomatoes (I sometimes do a mix of 14.5 oz cans with and without salt)

2 cloves garlic, minced

1-2 Tbsp olive oil

4 0z (1/2 block) lowfat cream cheese, softened

1/2 - 1 cup milk

1/2 c chopped fresh basil

1. Saute garlic in olive oil until fragrant.

2. Add tomatoes (undrained) and bring to a boil.

3. Reduce heat and simmer 10 minutes or so.

4. Stir in cream cheese, basil and milk and stir until cream cheese is melted.

5. Using an immersion blender or regular blender, blend until smooth and creamy.

I often stir in cooked sea-shell pasta to make it a filling one dish meal.

Chicken and Broccoli Alfredo Pizza

2009-05-08T19:18:00.006-05:00

Not the healthiest, but oh-so-good!

Ingredients:

One pizza crust (I used the bread machine)

ALFREDO SAUCE

3 Tbsp butter

1/2 tsp salt and pepper

4 Tbsp flour

1.5 c milk

1/2 c Parmesan cheese

GARLIC BUTTER

2 Tbsp butter

1 clove garlic, minced

1/2 spring rosemary, chopped

2 c cooked chopped chicken

2 c steamed broccoli

1/2 c mozzarella cheese (optional)

Preparation:

1. Make pizza crust

2. Make Alfredo Sauce: Melt butter in a saucepan. Stir in salt, pepper and flour. Whisk in milk and cheese and cook until thick.

3. Make Garlic Butter: Melt butter in a saucepan. Saute garlic and rosemary until fragrant and browned.

4. Toss chicken and broccoli with half of Alfredo sauce.

5. Brush Garlic Butter over pizza crust. Top with alfredo sauce and then chicken/broccoli mixture. Sprinkle with cheese.

6. Bake at 425 for 15-20 minutes, or until sauce is bubbly and cheese is browned.

7. Let stand a few minutes before cutting.

Cheesy Beef and Rice Casserole

2009-04-29T13:43:00.005-05:00

I modified this recipe. I like that it uses only 1/2 lb of beef, which keeps the cost down. I made it with Original Rotel and it made it way too spicy for my Minnesota-bland 3 year old. Next time I'll make it with mild Rotel and just add red pepper at the table.

We used the leftovers to make burritos.

Ingredients

1/2 pound beef - $1.00
1 cup chopped onion - $0.25

1 cup chopped red bell pepper - $0.50

1/4 cup water

1 tablespoon chili powder

2 teaspoons ground cumin

1 1/2 teaspoons sugar

1/2 teaspoon dried oregano

1 (14.5-ounce) can diced tomatoes, undrained -$1.00

1 (4.5-ounce) can chopped green chiles, drained -$0.50

3 cups cooked brown rice - $0.75

1 cup sour cream -$0.50

1/2 cup sliced green onions $0.25

1/4 cup skim milk - $0.25

3/4 cup (3 ounces) reduced-fat sharp cheddar cheese - $0.75

Preparation

1.Preheat oven to 375°.

2. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
3. Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 2 qt baking dish. Top with beef mixture; sprinkle with cheese.
4. Bake at 375° for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.

I served with homemade bread ($1.00/loaf), sliced vegetables ($1.00) and strawberries ($1.00).
Total = 8.75

Beef and Barley Hotdish

2009-04-18T15:41:00.004-05:00

We learned about Hotdish in Minnesota. I first thought they were referring to a warm plate. Not so much. Hotdish usually has a cream of something soup as a binder, so this isn't technically a true hotdish. And, if it was a truly Minnesotan meal, it would have been served with bars.

This recipe is modified from The Great Minnesota Hotdish by T. Millang. The Rotel was my addition - and made it much spicier than a typical MN-bland hotdish. It also made it too spicy for my kids, so I will probably tone it down when I make this again.

Ingredients:
1/2 lb ground beef ($1.00 - got a good deal on organic beef that was about to reach it's sell-by date)
1 c chopped onion ($0.30)
2 cloves garlic, chopped ($0.20)
1 c uncooked barley ($0.50)
1/2 c diced celery ($0.15)
14 oz can diced tomatoes, undrained ($0.90)
10 oz can Rotel, undrained ($0.50 - stocked up during a good deal recently)
2.5 c water (free)
salt and pepper to taste
Preparation:
1. Preheat oven to 350
2. Brown beef and drain all but 1 Tb drippings. Place beef in a 2.5 or 3 qt baking dish.
3. Saute garlic, celery and onion in beef drippings until tender.
4. Add all ingredients to baking dish and bake, uncovered, for 1 - 1.5 hours or until barley is tender and most of the liquid is absorbed.
I served with cheese toast ($1.00)
Total: $4.55

Baked Pasta with Tomato Sauce and Vegetables

2009-04-13T19:47:00.002-05:00

Also posted here....

This isn't a gourmet meal, but it makes a little meat go a long way and is kid friendly.

1/2 lb cooked and drained 90/10 ground beef - $1.50
1 16 oz box WW Rotini - $1.25
1 jar spaghetti sauce - $1.00
1 c diced carrot - $0.25
1/2 c diced onion - $0.25
1 diced red bell pepper - $0.50
1 c shredded mozzarella cheese - $0.75
1 small loaf french bread from Costco - $1.00

1. Saute carrot, onion and bell pepper in olive oil until soft and fragrant. Add ground beef and jar of spaghetti sauce, bring to a boil. Simmer 10 minutes or more.
2. Cook pasta.
3. Combine pasta and sauce in large casserole dish.
4. Bake at 350 for 10 minutes.
5. Top with cheese and bake another 10 minutes or until cheese is melted and sauce is bubbly.
Total: $6.50 (and we got two nights worth of meals out of it)

Bread Machine Butter Rolls

2009-03-25T13:07:00.004-06:00

I made these last night and they were so yummy. Husband and I ate 3 a piece.

Ingredients:
1/2 c warm milk
2 Tb butter
1/4 c sugar
1 egg
1/2 tsp salt
1 c bread flour
1 c whole wheat flour
1 tsp yeast

Preparation:
1. Add all ingredients and set machine for dough cycle.
2. Grease 8 in baking pan.
3. After cycle completes, remove dough and shape into balls. I shaped into 9 balls.
4. Let rise for at least 1 hour (I did 2.5 hours).
5. Bake at 350 until golden brown, about 15 minutes.

Double Potato Vegetable Soup

2009-03-25T13:00:00.003-06:00

I love the cinnamon in this - it goes so well with the sweet potatoes. This is better the 2nd day.

Ingredients
1 teaspoon olive oil
2 slices bacon, chopped (could omit to make vegan)
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled sweet potato
2 cups diced unpeeled red potato
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1 can (14.5oz) diced tomatoes, mostly drained
3 cups vegetable broth
4 cups chopped kale
1 (15.5-ounce) can navy beans, rinsed and drained

Preparation
1. Heat oil in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes.
2. Add onion and garlic; sauté 3 minutes. Add potatoes through thyme, stirring to combine; cook 4-5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
3. Stir in broth; bring to a boil. Reduce heat.
4. Add kale and simmer 25 minutes.
5. Add beans; simmer 5 minutes

Baked Potato Soup

2009-03-09T08:29:00.004-06:00

Modified from Cooking Light. I usually bake and mash the potatoes early in the day, so that the soup prep comes together quickly in the evening.

Ingredients

2.5-3 lb baking potatoes
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1/2 cup reduced-fat shredded extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup chopped green onions

For topping:
1/2 c shredded cheese
bacon slices, cooked and crumbled
1/2 c sliced green onion

Preparation
1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes (I leave about a quarter of the peel on for extra fiber); coarsely mash.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
4. Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
5. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
6. Top with sliced green onions, shredded cheese and crumbled bacon.

Penne with Rosemary Tomato Cream Sauce

2009-02-24T11:38:00.002-06:00

Not too healthy, but oh so yummy!

Ingredients:
1 28oz can whole tomatoes
2 Tb olive oil
2 cloves garlic, chopped
1/3 c heavy cream
1/4 c shredded Parmesan cheese
1 Tb butter
1 sprig rosemary, chopped finely

1 lb penne, cooked

Directions:
1. Slightly puree tomatoes and juice (I use my immersion blender)
2. Heat oil and saute garlic and rosemary for 1-2 minutes.
3. Add tomatoes and cook until thickened.
4. Add cream and cook over low heat until sauce is thick enough to coat pasta.
5. Add cooked pasta to sauce and stir in butter and cheese.

Quick Black-Bean Tortilla Soup

2009-02-24T11:16:00.003-06:00

I threw this together last Sunday before church and let it stay warm in the crockpot until we got home.

Ingredients
1/2 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 can black beans, drained
1 can diced tomatoes
1 cup frozen corn
1 can broth (or water)
handful of chopped cilantro (to taste)

Directions:
1. Saute onion, garlic and bell pepper in oil until fragrant.
2. Add all other ingredients and bring to a boil
3. Simmer 10-15 minutes

Serve with tortilla chips and sour cream.

Chicken with Orzo

2009-02-09T09:10:00.002-06:00

Ingredients:

4 skinned, boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
1.5 cup chopped green onions
1 cup diced carrot
1 cup diced ham
4 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1 cup Chardonnay or other dry white wine
2/3 cup whipping cream
3 cups hot cooked orzo (about 1 1/2 cups uncooked)

Preparation
1. Sprinkle chicken with salt and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
3. Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.
4. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes.

Black-Eyed Pea and Sausage Stew

2009-02-02T19:41:00.003-06:00

Good way to make a little meat go a long way.

Ingredients:
4 cups cooked black-eyed peas
1/2 pkg of sausage (8 oz), chopped
2 cups chopped carrots
4 cloves garlic, chopped
1/2 c uncooked wheat berries
2 cups water
4 cups broth
2 cups chopped fresh spinach

Directions:
1. Mix all ingredients except spinach in crock-pot.
2. Cover and cook on low for 8-9 hours or until wheat berries are tender.
3. Stir in spinach, cover and cook 15 minutes more.

Oven Lentil and Brown Rice Casserole

2009-02-02T19:30:00.005-06:00

Quick prep, easy and cheap!

Ingredients:
3 cups vegetable broth
3/4 cup lentils (uncooked)
1/2 cup (uncooked) brown rice
1 small onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 teaspoon italian seasoning
1 clove garlic, chopped
1/2 cup shredded cheese (optional)

Directions
1. Preheat the oven to 300 degrees.
2. Mix all ingredients except the cheese in a baking dish (I used a 2 qt casserole dish with a lid).
3. Cover with lid or foil and bake for 1 hour 10 minutes.
4. Remove the lid/foil, top with cheese, and bake for an additional 20 minutes, or until liquid is absorbed.

Egg and Chili Casserole

2009-02-02T19:25:00.003-06:00

I just made this for our Sunday School breakfast and it turned out pretty good. You could add some sausage to make it a little heartier.

Ingredients
9 eggs
1 c sour cream
1c cooked brown rice
1 7oz can green chilies (or 2 4oz cans)
2c shredded cheese
salt and pepper to taste
Salsa (for serving)

1. Preheat oven to 350. Grease a 9x13 pan.
2. Mix eggs and sour cream with whisk.
3. Stir in cheese, rice, chilies and salt and pepper.
4. Bake at 350 for 45 minutes or until lightly browned and set. Serve with salsa.

Black Bean and Barley Chili

2009-01-09T15:19:00.003-06:00

This is one of my all time favorite recipes. I've modified it from Cooking Light. It's great for large gatherings where there will be a mix of vegetarians and meat eaters since it's a vegetarian recipe that doesn't really taste like a vegetarian recipe.

Ingredients:
1 Tbsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup pearled barley
1/2 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth

Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes.
2. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. 3. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
4. Cover, reduce heat, and simmer for 45 minutes or until barley is tender.

Good served with chopped cilantro, avocado, sour cream and cheese.

Broccoli, Potato and Pepper Frittata

2009-01-03T15:03:00.006-06:00

A good main dish egg recipe. I serve with toast and fruit.

Ingredients:
2 medium baking potatoes, sliced 1/8 in thick
1.5 c broccoli
1/2 c chopped onion
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
4 large eggs
1 c low fat cottage cheese
3 Tbsp Parmesan cheese

1. Preheat oven to 350. Spray pie pan with cooking spray
2. Arrange potato slices in a single layer in bottom of pie pan. Cut remaining slices in half and place around side of pie pan.
3. Bake 12-15 minutes or until lightly browned.
4. Saute broccoli, onion and bell pepper 3-4 minutes (or until tender).
5. Beat together eggs and cottage cheese. Stir in vegetables and half of cheese. Pour mixture over baked potato slices and bake 20-25 minutes, or until egg is set. Sprinkle with cheese and bake for a couple of more minutes to melt cheese.

Country Potato Gratin

2009-01-03T14:48:00.002-06:00

This is a good recipe to use up leftover holiday ham. A little bit of ham goes a long way. Notice that the dish bakes for awhile.

Ingredients
2 tsp butter
1 medium onion thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 c flour
1.5 c shredded sharp cheddar cheese, divided
1.25 c diced ham
3 pounds baking potatoes, cut into 1/8-inch-thick slices

1. Preheat oven to 350°.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently.
3. Add half of cheese and all ham, stirring until cheese melts.
4. Stir in potatoes.
5. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining cheese.
6. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.

Black-eyed Peas and Tomatoes

2009-01-03T14:42:00.003-06:00

Perfect for New Years Day!

Ingredients
2 cups dried black-eyed peas (1 bag)
1 tablespoon oil
3/4 cup finely chopped yellow onion
8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces (optional, but adds a lot of flavor)
4 cups broth
1 teaspoon salt
1/2 teaspoon crushed red pepper (leave out if you have a spice sensitive kid....)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed greens (I used spinach)
Brown Rice

Preparation
1. Sort and wash peas; set aside.
2. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
3. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
4. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
5. Serve over rice

Whole Wheat Oatmeal Raisin Muffins

2008-10-05T18:45:00.002-05:00

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

2008-04-25T16:56:00.005-05:00

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

2008-04-24T17:21:00.004-05:00

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

2008-04-24T16:14:00.003-05:00

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

2008-01-24T06:31:00.000-06:00

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

2008-01-24T06:26:00.000-06:00

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

2008-01-24T06:20:00.001-06:00

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.

Barley and Roasted Vegetable Salad

2007-07-06T21:12:00.000-05:00

Dressing
1/3 c red wine vinegar
5 t olive oil
1/2 t salt

Salad
3 c water
1 c uncooked pearled barley
1 bell pepper, cut into wedges
1 zucchini, halved
1 yellow squash, halved

1/4 t each salt and pepper
1/4 c fresh parsley, chopped
2 T fennel fronds
2 garlic cloves, minced

1. Preheat oven to 400
2. Boil water and add barley. Cover, reduce heat and simmer 45 minutes.
3. Toss peppers, zucchini and squash with olive oil, salt and pepper. Place on a jelly roll pan coated with cooking spray. Bake at 400 for 12 minutes or until squash and zucchini are tender. Remove and bake peppers until tender.
4. Cool vegetables and cut into 1/2 inch pieces.
5. Combine all salad ingredients.
6. Make dressing and toss with salad.
7. Let salad chill for about an hour before serving.

Good at room temperature and cold. Good topped with feta cheese.

Fennel and Beet Salad

2007-07-06T21:07:00.000-05:00

Dressing
Juice and zest of 1 lemon
1 T honey
1/4 c oil
dash of salt

Salad
2 fennel bulbs, thinly sliced and core removed
1/4 c chopped fennel fronds (the feathery part of of the fennel stalk)
5 -8 beets, cooked and peeled and quartered

Toss dressing and salad and let chill a bit before serving.

Napa Cabbage and Snow Pea Slaw

2007-07-06T21:01:00.000-05:00

Dressing
1 T rice wine vinegar
2 T sugar
3 T fresh lime juice
1 t sesame oil
1/4 t ginger

Slaw:
4 c sliced napa cabbage
1/2 c thinly sliced snow peas
1/2 c peeled, shredded kohlrabi
2 sliced green onions
2 T cilantro

Mix dressing and toss with vegetables. Chill a bit before serving.

CSA Chronicles - week 3 and 4

2007-07-06T20:35:00.000-05:00

In the box the past two weeks:

Beets - red and golden
Broccoli
Carrots
Cauliflower
Fennel
Fresh Garlic
Kohlrabi
Napa Cabbage
Orach

Red Cabbage

Red Scallions
Scallions
Sugar Snap and Snow Peas
White Turnips
Zucchini

I've found that I like beets and that turnips induce my gag reflex.

I used the napa cabbage, green onions, kohlrabi, cilantro and snow peas in Napa Cabbage and Snow Pea Slaw. I used the beets and fennel in the the in Fennel and Beet Salad (supplied by the CSA). I used the squash and zucchini in Barley and Roasted Vegetables Salad (modified from Cooking Light magazine).

Ginger - Peanut Veggie Wraps

2007-06-27T10:12:00.000-05:00

1 chopped seeded peeled cucumber
1 chopped red bell pepper
1/2 cup shredded carrots

1 1/2 Tbsp sugar
1 Tbsp minced peeled fresh ginger
3 Tbsp fresh lime juice
1 Tbsp low-sodium soy sauce
1/4 tsp salt
1/4 tsp ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 Tbsp water

chopped fresh cilantro

Tortillas

chopped romaine lettuce

Place cucumber, carrots and bell pepper in a large bowl; set aside. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to vegetable mixture; stir well. Add cilantro, and toss well.

Spoon vegetable mixture onto each tortilla; top each serving with lettuce, and roll up.

CSA Chronicles - Week 3

2007-06-26T21:07:00.000-05:00

This week's box contained the following:

Baby White Turnips
Broccoli
Garlic Scapes
Kohlrabi

Napa Cabbage

Red Lettuce

Scallions

Snow Peas

Strawberries

Sugar Snap Peas

Summer Squash

I used the broccoli florets, napa cabbage, garlic scapes, green onions ans squash in a stir fry over brown rice.

I made a slaw type salad with the Kohlrabi and Broccoli stalks.

Broccoli, Kohlrabi and Apple Salad

Dressing

1.5 Tbsp apple cider vinegar

1.5 Tbsp brown sugar

1 Tbsp oil

Salad

1 Kohlrabi bulb, peeled and shredded

3 broccoli stalks, shredded

1 green apple, chopped fine

2 carrots, shredded

Mix the dressing and toss with the vegetables and fruit. Chill for at least an hour.

My Child's Menu (as of June 2007)

2007-06-22T20:15:00.001-05:00

I'm trying to start my little girl on the right path to healthy eating (most of the time...). Here is a snapshot of what she is eating these days.

Breakfast

Pumpkin Bread, Kashi Go-Lean Blueberry Waffles, Cheerios with Rice Milk, Kashi Autumn Wheat (known in our house as Cow Cereal, since the box lately has a cow on the back)with Rice Milk, Oatmeal (plain)

Fresh Fruit: banana, strawberries, pineapple, kiwi, peaches, grapes, watermelon, ripe pear

Lunch/Dinner

Main Dish

Pizza-dilla - whole wheat tortilla with cheese and tomato sauce
Cheese quesadilla - above without tomato sauce
Whole wheat pasta and tomato sauce (Muir Glen Garlic Roasted Garlicc is our latest favorite)
Annie's Organic Whole Wheat shells and cheese
Trader Joe's veggie meatballs
Boca Chik'n nuggets
Pizza
Meat (lately it's the Hormel Nitrite Free Turkey) and Cheese
Brown Rice (she likes it plain)
Scrambled Eggs with cheese
Quinoa
Hummus with tortillas or cracker for dipping
Cubed Avocado

Sides

Fruit
Applesauce
Raw Veggies - she'll nibble on carrots, red peppers, sugar snap peas and celery
Ketchup - she LOVES Muir Glen ketchup on anything
Triscuits

Snacks

Graham Crackers
Triscuits
Apple
Whole Grain Goldfish
Cheerios
String Cheese
Raisins and Dried Cranberries
Banana (she LOVES frozen bananas)

She won't eat the following (and I've tried!)

Cooked vegetables
Mashed or baked potatoes
Sunflower Seed butter (like peanut butter)
Yogurt
Beans of any kind - pinto, black, navy, garbanzo
Blueberries
Cantaloupe
Plain, Un-buttered Popcorn
Chocolate
Condiments beyond ketchup

Random things I've discovered she likes...

Green Tea (plain and ginger flavor)
Caribou Coffee Coolers
Pumpkin Seeds
Jelly Belly jelly beans
1 or 2 lettuce leaves from my spring mix salad
Don Pablo's salsa

CSA Chronicles - Week 2

2007-06-19T09:13:00.000-05:00

This week's box contained the following:

Lettuce
Spinach
Salad Mix
Green Onions
Kohlrabi
Strawberries
Garlic Scapes
Sugar Snap Peas

I'm making a stir-fry tonight with the kohlrabi, sugar snap peas, spinach, green onions and garlic scapes. I've been eating salads with the lettuce and salad mix.

CSA Chronicles - Week 1

2007-06-10T13:59:00.001-05:00

We've joined a CSA this year with Harmony Valley Farms. I'm going to do my best to chronicle the produce we receive each week along with the recipes/prep methods I used for each vegetable.

Week 1 Produce:
Arugula - mixed with hot pasta, olive oil, Parmesan cheese and garlic scapes until just wilted.
Asparagus - used as pizza topping along with red peppers
Elephant Onions - so far, haven't used. Look like green onions.
Garlic Scapes - used in the arugula pasta, the asparagus pizza and sauteed with spinach
Greens (Saute Mix) - will use in a stir fry, along with kohlrabi and elephant onions
Kohlrabi - sliced and peeled. Using for snacking and will likely make a stir-fry with some
Radishes - not a fan of radishes. Tried a bite and, yep, still don't like them. Will give to a coworker
Red Leaf Lettuce - using for salad greens.
Strawberries - eating straight out of the box!

Broccoli and Apple Slaw

2007-06-07T13:40:00.000-05:00

Tart, sweet and surprisingly tasty.

1/2 (12 oz) package of broccoli slaw
1 green apple, diced
1/2 c dried cranberries

3 Tbsp brown sugar
3 Tbsp apple cider vinegar
1 Tbsp vegetable oil
salt and pepper to taste

Mix dressing ingredients and toss with slaw, apple and cranberries.

.

Homemade Pizza

2007-05-22T08:54:00.000-05:00

I make this weekly with my treasured Kitchen Aid mixer.

1 tsp honey
3/4 c warm water
2 1/4 tsp quick rise yeast

1 cup whole wheat flour
1 1/4 c white flour
1/4-1/2 c additional white flour for dusting/kneading
1 tsp salt
1 tsp Italian Seasoning

1 Tbsp olive oil
1 garlic clove, crushed

Pizza Toppings
- Pizza Sauce
- Thinly sliced mushrooms, onions, bell peppers, fresh spinach
- Shredded carrots
- Shredded Cheese

1. Mix honey, water and yeast and let sit 5 minutes or so, until yeast is bubbling.
2. Add 2 1/4c flours and mix on speed 2 for 2 minutes. Add in additional flour (if needed) until dough is pulling from sides of bowl. Knead additional 2-3 minutes as necessary.
3. Place dough in greased bowl and turn to coat. Cover and let rise until doubled in size, about 30 minutes.
4. Preheat oven to 475.
5. Microwave oil and garlic for 10 seconds to infuse oil with garlic flavor.
5. Roll out dough and brush with olive oil/garlic mixture. Bake (untopped) 4 minutes.
6. Remove from oven and top with sauce, toppings and cheese. Bake 5 minutes or until cheese is melted and crust is browning.

Mushroom Orzo

2007-05-22T08:47:00.001-05:00

1 Tbsp Olive Oil
2 cloves garlic, chopped
1 Tbsp fresh parsley, chopped
2 Tbsp white wine
3-4 Tbsp vegetable broth (low sodium)
1 Tbsp soy sauce (low sodium)
1 tsp Italian Seasoning
1 8oz carton of mushrooms, quartered
2c hot cooked orzo (1 c uncooked)

1. Cook orzo.
2. While orzo is cooking, saute garlic in olive oil for 1-2 minutes over medium heat. Add parsley through mushrooms and cook 6-8 minutes or until mushrooms are tender.
3. Mix orzo with mushroom mixture.
4. Enjoy!

Eating Better Than Organic

2007-05-22T08:46:00.001-05:00

http://www.time.com/time/magazine/article/0,9171,1595245-1,00.html

Black Beans and Brown Rice

2007-04-23T21:49:00.000-05:00

Ingredients
1 bell pepper, chopped
1 medium onion, chopped
1/2 c celery, chopped
1-2 garlic cloves, minced

1 can black beans, undrained

1/2 c vegetable broth (or water)
1 Tbsp red wine vinegar
1/2 tsp cumin
salt and pepper to taste

Add olive oil to pan and preheat over medium high heat. Saute bell pepper, onion, celery and garlic until tender. Add beans, broth, vinegar, cumin, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Serve over brown rice.

Pumpkin Bread

2007-04-22T21:22:00.000-05:00

This is a favorite in our home. It makes two loaves and freezes wonderfully.

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1/4 cup oat bran or ground flax seed (optional)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten

1 (15-ounce) can pumpkin

1/2 cup finely shredded carrot
1 finely diced apple (optional)

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine dry ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, carrots, apple (if using) and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
3. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.