Whole Wheat Spaghetti with Swiss Chard

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

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

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

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

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

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

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)