tag:blogger.com,1999:blog-64683028598259630312024-03-05T08:09:25.190-08:00VEGETARIAN NATIONfavorite recipes from some of my favorite veggie lovers!merathonhttp://www.blogger.com/profile/07428126436664461565noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-6468302859825963031.post-37478968592669955692013-07-12T06:20:00.000-07:002013-07-12T06:20:54.365-07:00Southwestern Sweet Potato Salad<b></b>I made this for dinner tonight ... and I could hardly keep myself out of the fridge for "taste tests" while it chilled. I am such a sucker for the chipotle adobo flavor.<br />
<br />
<b>For the salad:</b>
<br />
<ul>
<li>2 lbs sweet potatoes, <i>chopped into 1-inch cubes</i></li>
<li>1 3/4 cups cooked black beans, <i>rinsed + drained</i></li>
<li>2 bell peppers,<i> chopped</i></li>
<li>1 1/2 cups chopped red onion</li>
<li>1 1/2 cups sweet corn</li>
<li>2 cloves garlic, <i>minced</i></li>
<li>1/2 tablespoon safflower oil</li>
<li>salt + pepper</li>
<li>lime wedges + fresh parsley/oregano/cilantro, <i>to top</i></li>
</ul>
<b>For the dressing:</b><br />
<ul>
<li>1/3 cup extra virgin olive oil</li>
<li>2 1/2 tablespoons lime juice</li>
<li>2 tablespoons lemon juice</li>
<li>3-4 teaspoons chipotle adobo sauce*</li>
<li>1 1/2 teaspoons lime zest</li>
<li>1 1/2 teaspoons pure maple syrup, <i>or honey</i></li>
<li>1 teaspoon dried oregano</li>
<li><i>scant</i> 1 teaspoon cumin</li>
<li>1/4 teaspoon salt + pepper</li>
</ul>
<ol>
<li>Add dressing ingredients to a jar and shake vigorously until fully combined. Set aside.</li>
<li>Add water to a large pot and bring to a boil.</li>
<li>Add chopped potatoes to the pot of boiling water and boil for about 8-12 minutes until just tender. <i>Do not overcook. Taste-test a few cubes for doneness. </i></li>
<li>Pour potatoes into a large colander and rinse with cold water for ~1 minute to stop the cooking.</li>
<li>While the potatoes are cooking, heat a medium pan over medium heat with 1/2 tablespoon oil.</li>
<li>Once hot, add the onion and a large pinch of salt to the pan and cook for 3-4 minutes, stirring frequently.</li>
<li>Add the garlic and stir for 30 seconds then add the corn and cook
for about 6-8 minutes, stirring frequently, until the corn starts to
slightly brown and the onion is soft. </li>
<li>Remove from heat and pour onto a plate to cook for a few minutes.</li>
<li>Empty the sweet potatoes, black beans, bell peppers, and corn mixture into a large bowl.</li>
<li>Pour about 3/4 of the dressing overtop and gently toss to coat.</li>
<li>Place in the fridge [uncovered] until fully chilled and then cover until ready to serve.</li>
<li>Gently stir the mixture, then taste and add more dressing, salt, and pepper if needed and stir again to distribute.</li>
<li>Place in individual bowls or in a large serving dish and top with
fresh parsley, oregano, and/or cilantro. Serve with lime wedges on the
side.</li>
</ol>
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com1tag:blogger.com,1999:blog-6468302859825963031.post-24317115862243942992013-07-10T19:20:00.002-07:002013-07-10T19:23:12.228-07:00Mediterranean Wraps <div style="text-align: left;">
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</xml><![endif]--><span style="font-family: inherit;"><span style="font-size: small;">I enjoy simple summer meals that don't involve turning on an oven. This recipe is not only simple and fast, but it tasted pretty darn good as well.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"> 4 soft tortillas or flat bread</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"> hummus</span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;">Sun-dried tomato pesto</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Field greens (lettuce)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1/4 seedless cucumber, diced</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Grape or cherry tomatoes, sliced in half</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Kalamata olives, sliced in half</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Roasted red pepper strips (from a jar)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Feta cheese, crumbled</span></span><br />
<div class="instruction">
<br />
<span style="font-family: inherit;"><span style="font-size: small;">I used the following pesto recipe (Mirien's recipe) </span></span></div>
<div class="instruction">
<br /></div>
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<span style="font-size: small;">Spinach
Pesto</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: small;">3 cups of raw spinach, packed tight</span><br />
<span style="font-size: small;">1/2 cup raw walnuts</span><br />
<span style="font-size: small;">2 cloves garlic, chopped</span><br />
<span style="font-size: small;">1/2 cup olive oil</span><br />
<span style="font-size: small;">1/2 cup grated parmesan cheese</span><br />
<span style="font-size: small;">1/2 t. honey (balances any bitterness from the spinach)</span><br />
<span style="font-size: small;">juice from 1/2 lemon (optional)</span><br />
<span style="font-size: small;">fresh ground salt & pepper, to taste</span></div>
<span style="font-size: small;">
</span>
<br />
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<span style="font-size: small;"><br /></span></div>
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<br />
<div class="MsoNormal">
<span style="font-size: small;"><b>Directions:</b></span><br />
<span style="font-size: small;">In a food processor or blender, combine nuts, cheese, garlic & honey. Pulse
until they make a paste. Add spinach, pulse a few times. Then slowly add olive
oil until it’s a creamy consistency - but small chunks of spinach are fine.
Lastly, add salt & pepper and lemon juice to taste. If desired, add a
little fresh parsley or basil (or use dried) for more flavor.</span></div>
<span style="font-size: small;">
</span><br />
<span style="font-family: inherit;"><span style="font-size: small;">Lay the tortilla or flat bread on a clean counter. Spread
about a tablespoon of sun-dried tomato pesto over the surface of the bread,
leaving about a 1/2-inch at the edges. Repeat with a tablespoon or two of the
hummus. Top with a small handful of field greens, followed by an even layer of
the cucumber, tomatoes, olives, roasted peppers and finally the feta cheese.
Tightly roll the wrap and lightly press to secure. Carefully slice in half with
a slightly diagonal cut. Repeat with the remaining bread and ingredients. Serve
immediately.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><br />
<div class="instruction">
<br /></div>
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-40611415234644544432013-07-09T13:25:00.002-07:002013-07-09T13:29:42.746-07:00Vegetable Lime Chickpea ChiliI know, I know. Hot soup in the summer? I had almost everything to make this so I just went for it and I'm glad I did. I went ahead and replaced one of the cans of chickpeas for a can of white beans. I used a red pepper in place of the mini sweet peppers and I omitted the mushrooms. This soup is crazy easy to whip together last minute. I think the "term" soup fits this recipe better ... it is definitely not thick like a chili. <br />
<br />
Ingredients:
<br />
<div class="ingredient">
2 tablespoons extra-virgin olive oil<br />
1 1/2 cups finely chopped white onion<br />
1 1/2 cups chopped zucchini<br />
1 1/2 cups yellow squash<br />
1 cup chopped mini sweet peppers<br />
1 8-ounce package baby bella mushrooms, sliced<br />
2 tablespoons minced garlic<br />
2 15-ounce cans chickpeas, drained and rinsed<br />
1 28-ounce can diced tomatoes<br />
2 cups vegetable broth<br />
1/2 cup chopped fresh cilantro leaves<br />
3 tablespoons lime juice<br />
2 teaspoons ground cumin<br />
1 teaspoon chili powder<br />
1 teaspoon kosher salt<br />
1/2 teaspoon freshly ground black pepper</div>
<h3>
Directions:</h3>
<div class="instructions">
1. Heat the olive oil in a
large pot over medium heat. Add the onion, zucchini, yellow squash,
sweet peppers, and baby bells and cook, stirring, until tender, 5-8
minutes. Add the garlic and cook, stirring, for 1 minute. Add the
chickpeas, tomatoes, broth, cilantro, lime juice, cumin, chili powder,
salt, and pepper, stir to combine and cook until hot, about 5 minutes.
Reduce the heat to low and simmer until ready to serve.</div>
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-91494328778078044872013-01-14T14:47:00.000-08:002013-01-14T14:50:26.552-08:00Lentil Cumin Soup<div class="fn" style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;">This soup is <span style="font-size: small;">incredibly easy <span style="font-size: small;">and inexpensive to make. <span style="font-size: small;">I added more <span style="font-size: small;">carrots <span style="font-size: small;">than what is called for<span style="font-size: small;"> and it turned out great. </span></span></span></span></span></span></span></span></span></div>
<div class="fn">
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></div>
<div class="summary">
<span style="font-family: Georgia,"Times New Roman",serif;"><i>Cook this rich and fragrant soup in the pressure
cooker and have it on the table in about a half hour. But if pressure
cooking is not your style, simply cook it in a covered pot over low
heat, adding extra water as necessary, until the lentils are tender and
then proceed with step #3. </i></span></div>
<div class="ingredients">
<h4 class="ingredients">
<span style="font-family: Georgia,"Times New Roman",serif;">
Ingredients</span></h4>
<ul class="ingredients">
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 cups brown or green lentils, uncooked</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">8 cups water or vegetable broth</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">1 large onion, chopped</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 large carrots, thickly sliced</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">1 rib celery, chopped</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 large gold or red potatoes, cut into large cubes</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 bay leaves</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 vegetable bouillon cubes (use if water is used instead of broth)</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon ground coriander</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon ground cumin</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">freshly ground pepper, to taste</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 cloves garlic, minced</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Additional seasonings:</b> 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">salt, to taste</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">4 ounces fresh spinach (chopped if large leaves)</span></li>
<li class="ingredient"><span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons Red wine vinegar or lemon juice</span></li>
</ul>
</div>
<div class="instructions">
<h4 class="instructions">
<span style="font-family: Georgia,"Times New Roman",serif;">
Instructions</span></h4>
<ol class="instructions"><span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Pick over the lentils and rinse well.</span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Start the water or broth heating in the pressure cooker while you
chop the vegetables. Add all ingredients except the additional
seasonings, salt, spinach, and vinegar into the cooker and bring to a
boil. Seal the cooker and cook at high pressure for 10 minutes. Remove
from heat and allow to sit for 5 minutes before using a quick-release
method to release the pressure. <i>(If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils and vegetables are tender, about an hour.)</i></span></li>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Check to make sure the lentils and potatoes are tender; if not,
cook, covered but not at pressure, until done, adding water if it seems
too thick. Remove the bay leaves, and add the additional seasonings,
salt, and spinach. Check the seasonings, adding more cumin and coriander
as needed. Cook for just a few minutes to wilt the spinach. Stir in the
vinegar or lemon juice and serve.</span></li>
</ol>
</div>
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-31348315074281301132012-11-08T14:37:00.000-08:002019-04-10T10:45:06.585-07:00Healthy Cookies<!--[if gte mso 9]><xml>
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</xml><![endif]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgCV7nRjeFV71tBpJ_NlbOk2IGjv0QTvDdDmWvQB9niDx602Xtq3axBcM9_B2YDr37qHNnNP8fXa8h1gjBd9gS4Au75iZmkyXS-r3t7UaVA66UqfclSpU6lpqHr91JoqSwPD3H-HboWUd/s1600/photo(12).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgCV7nRjeFV71tBpJ_NlbOk2IGjv0QTvDdDmWvQB9niDx602Xtq3axBcM9_B2YDr37qHNnNP8fXa8h1gjBd9gS4Au75iZmkyXS-r3t7UaVA66UqfclSpU6lpqHr91JoqSwPD3H-HboWUd/s640/photo(12).JPG" width="640" /></a><span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;"> My husband, Mitchell and I have really made a conscious effort to eat more healthy these past few weeks. At times it has been hard, we both are MAJOR sugar addicts. So I was incredibly grateful when our sister-in-law, Ashley, shared this recipe. Thanks Ashley!</span><br />
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">I didn't have any pineapple on hand so I used pumpkin instead. I also used applesauce instead of oil so I wouldn't feel <i>as</i> guilty about adding some chocolate chips. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1 c. carrots, finely grated</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span><span style="font-family: "century gothic" , "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 7.0pt; mso-fareast-font-family: "Times New Roman";">1</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">/4
c. pineapple, drained and crushed</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1/2 c. almond milk</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">2
egg whites</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1/4
c. canola oil</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1 tsp. vanilla
extract</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">3/4 c. brown sugar</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1 c. white
whole-wheat flour</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1/2
tsp. baking soda</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">2 tbsp. flax seeds
(optional)</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1
tsp. cinnamon</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1/4 tsp. ground
nutmeg</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14.0pt;">1 1/2 c. rolled oats</span><br />
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14pt;">1 c. raisins</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16pt;">or chocolate chips (optional)</span><br />
<span style="font-family: "century gothic" , "sans-serif"; font-size: 14pt;">1/2
c. walnuts, toasted and chopped</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 20pt;"> </span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16pt;">(optional)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">1.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">Preheat oven to 375 and lightly grease
cookie sheet.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">2.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">Combine carrots, pineapple, milk, egg
whites, oil, vanilla, and brown sugar in a medium sized bowl.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">3.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">In a separate bowl, combine flour,
baking soda, flax seeds, cinnamon, and nutmeg.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">4.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">Gradually add dry ingredients to wet
ingredients while stirring. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">5.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">Add rolled oats and stir, and then add
raisins and nuts.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">6.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">Let sit for a few minutes (5-10) to let
oats soak up a bit of moisture.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">7.</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 9.0pt;">
</span><span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;">Drop in spoonfuls on cookie sheet and
bake at 375 for 12-15 minutes. Makes approximately 30 cookies.</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "century gothic" , "sans-serif"; font-size: 16.0pt;"><span style="font-size: small;"><i>I was a little worried because the dough was thinner than I was anticipating.... </i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxqSqYcqFLgWkEo41borxzweII3eXU1MH6-E2v9nhK4RX6_6fv5MNVTCRb3ojDY-jhYdxuRKh3RUZLqQILH6NfsaCTTYsmwvl-QBzYPQDEJtUx0484KD1JBPSE4GKpkP_TGeG0umzZWI8/s1600/photo(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxqSqYcqFLgWkEo41borxzweII3eXU1MH6-E2v9nhK4RX6_6fv5MNVTCRb3ojDY-jhYdxuRKh3RUZLqQILH6NfsaCTTYsmwvl-QBzYPQDEJtUx0484KD1JBPSE4GKpkP_TGeG0umzZWI8/s640/photo(11).JPG" width="640" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: small;"><span style="font-family: "century gothic" , "sans-serif";"><i>But they turned out great! </i></span></span></div>
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com1tag:blogger.com,1999:blog-6468302859825963031.post-65681085350063100672012-10-09T17:13:00.000-07:002019-04-10T10:57:42.805-07:00Creamy White Bean Avocado Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyy59FR8ARBJ6DwmETEg-pRY3RGK8dXpTPfbDvYobqWZDZ4_0gMFws5Vbgz4plA5ecgCoBMXSUMa_D9omsTgf9AXqoESocHTZevH1DBYgy8DC9cjBd947G83RQRgNzaHyZmk2-aGXiypa/s1600/photo(10).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyy59FR8ARBJ6DwmETEg-pRY3RGK8dXpTPfbDvYobqWZDZ4_0gMFws5Vbgz4plA5ecgCoBMXSUMa_D9omsTgf9AXqoESocHTZevH1DBYgy8DC9cjBd947G83RQRgNzaHyZmk2-aGXiypa/s640/photo(10).JPG" width="640" /></a></div>
<br />
<br />
2 tablespoons cider vinegar<br />
1 tablespoon canola oil<br />
2 teaspoons finely chopped canned chipotle chile in adobo sauce<br />
1/4 teaspoon salt<br />
2 cups shredded red cabbage<br />
1 medium carrot, shredded<br />
1/4 cup chopped fresh cilantro<br />
1 15 ounce can white beans, rinsed<br />
1 ripe avocado<br />
1/2 cup shredded sharp cheddar cheese<br />
2 tablespoons minced red onion<br />
4 whole wheat wraps or tortillas<br />
<br />
Whisk vinegar, oil, chipotle chile and salt in medium bowl. Add cabbage, carrot and cilantro; toss to combine.<br />
<br />
Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion. Spread about 1/2 cup of bean-avocado mixture onto a wrap and top with about 2/3 cup of the cabbage slaw. Roll up. Cut the wraps in half to serve.<br />
<br />
I wouldn't recommend making this without the chipotle chiles. They added a great smoky flavor. We left out the cheddar cheese and added more cilantro than what was called for ... we like our cilantro. We will be making these again in the future for sure. <br />
<br />
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com2tag:blogger.com,1999:blog-6468302859825963031.post-78553830489160189592012-10-09T12:01:00.003-07:002019-04-10T10:49:44.500-07:00Dairy Free Spinach Stuffed Shells<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr67gw2bpxLifs3sgV41Fcw-4tq4nsN4OCqyJdB7_kbd1XnEj1yUb98iDuEO_J30VmzxZ3R_PLlY83LzBSF33L9d1yfn6rDMRUDjIOFEKek0bgIJ05_6CxQSJgOeMaIVl4siqwS8BIX7B/s1600/photo(8).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr67gw2bpxLifs3sgV41Fcw-4tq4nsN4OCqyJdB7_kbd1XnEj1yUb98iDuEO_J30VmzxZ3R_PLlY83LzBSF33L9d1yfn6rDMRUDjIOFEKek0bgIJ05_6CxQSJgOeMaIVl4siqwS8BIX7B/s400/photo(8).JPG" width="400" /></a></div>
This was my first time working with tofu and I must say that I was pleasantly surprised with how the texture turned out. </div>
<br />
2 tablespoons olive oil<br />
1 1/2 teaspoon salt<br />
1 teaspoon oregano<br />
16 ounces extra firm tofu<br />
2 cloves garlic<br />
1 tablespoon nutritional yeast<br />
10 ounces frozen spinach, defrosted<br />
1 box jumbo shells<br />
1 jar of your favorite marinara sauce<br />
<br />
1. Drain the tofu and pat dry with paper towels. Crumble into the bowl of a food processor or high speed blender along with the olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and "ricotta-like"<br />
2. Add the defrosted spinach to the blended tofu mixture. <br />
3. Cook shells in boiling salted water until al dente. Drain<br />
4. Preheat oven to 350 degrees. Pour about 1/2 cup pasta sauce into the bottom of a 9 x 13 inch pan. Repeat until all shells have been stuffed.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw7GsVQEvddTo3qgGL6RQa3VWxI9ibCFlQFEicJOBCDtONGC7pmx-eGkx49hy3ZCzCp2uRBbWrmXZrVWrGzj-Q2Rea9iwHChBO6XTTLI9fekSc9cU_XG2090fDIRg6YNcbq0canJUuu7f/s1600/photo(9).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw7GsVQEvddTo3qgGL6RQa3VWxI9ibCFlQFEicJOBCDtONGC7pmx-eGkx49hy3ZCzCp2uRBbWrmXZrVWrGzj-Q2Rea9iwHChBO6XTTLI9fekSc9cU_XG2090fDIRg6YNcbq0canJUuu7f/s400/photo(9).JPG" width="300" /></a>5. Pour remaining pasta sauce over the shells, cover with foil and bake for 30 mins. Serve!<br />
<br />
<div style="text-align: center;">
</div>
<br />
Yield: 6-8 servings. erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com1tag:blogger.com,1999:blog-6468302859825963031.post-76130372620062321312012-09-26T19:41:00.002-07:002019-04-10T10:51:00.599-07:00Cilantro & Quinoa Soup<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QY22G2bU5kmpInhXIvulpoEZuMKuca1mrDpVDst8_SQArWufCmeDkYHSIWC6iXBKEvEMXcBkib1S6FXvYEV0XydfBIkn_pvF35TC3b_PtrDJnNv5EhsioDoaB1t6lqZob95PEwzBJTsX/s1600/DSC_2298%252B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QY22G2bU5kmpInhXIvulpoEZuMKuca1mrDpVDst8_SQArWufCmeDkYHSIWC6iXBKEvEMXcBkib1S6FXvYEV0XydfBIkn_pvF35TC3b_PtrDJnNv5EhsioDoaB1t6lqZob95PEwzBJTsX/s640/DSC_2298%252B.jpg" width="472" /></a></div>
I made this for dinner tonight, it was very simple and full of flavor. Mitchell and I give it two thumbs up. <b><br /></b></div>
<br />
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
1 cup quinoa, rinsed </div>
<div style="text-align: left;">
4 cups vegetable stock, plus additional water as needed </div>
<div style="text-align: left;">
1 large bunch cilantro [yield about 1 cup chopped] </div>
<div style="text-align: left;">
3 small (or 1 large) red onions, thinly sliced </div>
<div style="text-align: left;">
4 garlic cloves, minced </div>
<div style="text-align: left;">
Olive oil</div>
<div style="text-align: left;">
Sea salt </div>
<div style="text-align: left;">
Black pepper </div>
<div style="text-align: left;">
Fresh lime juice, from 1/2 lime </div>
<div style="text-align: left;">
Ground coriander, to taste </div>
<div style="text-align: left;">
Pinch cayenne pepper </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<i>To serve: </i></div>
<div style="text-align: left;">
Grilled shrimp </div>
<div style="text-align: left;">
Diced avocado </div>
<div style="text-align: left;">
Charred corn-off-the-cob </div>
<div style="text-align: left;">
Fresh cilantro
</div>
<div style="text-align: left;">
Freshly cracked black pepper<br />
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
1. Heat olive oil in a medium pot over medium-high. Add garlic and cook
for a minute, stirring constantly. Add sliced red onion and cook until
softened, about 3 to 5 minutes.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
2. Rinse 1 cup quinoa and add it to the pot with the onions and garlic.
Stir to coat and cook for a minute or two, until quinoa becomes fragrant
and toasted. Add 4 cups vegetable stock and bring to a boil. Reduce
heat and simmer for 15 minutes until quinoa is cooked. (Add more stock
or water if the soup is too thick). Season with salt, freshly cracked
black pepper, ground coriander, and a pinch of cayenne. Squeeze in juice
from 1/2 lime. Taste, and adjust seasoning as necessary.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
3. Serve warm, topped with grilled shrimp, diced avocado,
corn-off-the-cob (grilled or fresh), and more fresh cilantro and black
pepper.</div>
<div style="text-align: left;">
<br /></div>
I skipped out on the shrimp and added some black beans instead. I also added more broth. Be sure to not over season in the beginning, you can always add more. I had to play around a bit with the amounts of spices to get it just right. <br />
<div style="text-align: center;">
</div>
<div class="post-footer-line post-footer-line-1">
<span class="post-author vcard"><br />
</span></div>
erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com1tag:blogger.com,1999:blog-6468302859825963031.post-12105977262535965722012-09-26T10:51:00.002-07:002019-04-10T10:54:21.901-07:00Achiote Roasted Butternut Squash Tacos<div style="text-align: center;">
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Fall means a lot of things-- football, back to school, holidays, pumpkin pancakes, hot chocolate, and SQUASH. I have been looking for recipes that incorporate the oh-so-lovely butternut squash and this one seemed to hit the spot for me.<br />
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<ul>
<li>3 1/2 cups butternut squash, cut into 1/2 inch cubes</li>
<li>1 tbsp ground annatto/achiote seed</li>
<li>corn oil</li>
<li>2 tsp cumin, ground</li>
<li>3 tsp smoked paprika</li>
<li>1 tbsp oregano</li>
<li>1/4 cup brown sugar</li>
<li>1 red onion, halved and thinly sliced</li>
<li>salt and pepper to taste</li>
<li>Black Bean and Corn Salsa</li>
<li>fresh cilantro </li>
<li>queso fresco, crumbled</li>
<li>6 corn tacos, warmed</li>
</ul>
<ol>
<li>On a flat pan, spread out the squash evenly and toss with the corn oil.</li>
<li>In a bowl, mix the cumin, ground achiote, oregano, and 1 tsp of the
smoked paprika. Rub the spice mixture evenly over the squash. Sprinkle
with 1 tablespoon of the brown sugar, salt and pepper to taste.</li>
<li>Bake in a 375F oven for 30 minutes until soft and browned.</li>
<li>Meanwhile, heat a little corn oil in a saute pan and add the
onions. Add 2 tsp of the smoked paprika and the rest of the brown sugar
and stir. Cook on medium high heat until soft and caramelized, about
10 minutes, stirring occasionally.</li>
<li>Dress the tacos with a few tablespoons each of squash, onions, cilantro, black bean salsa and queso fresco. - makes 6 tacos</li>
</ol>
I didn't have any ground achiote, so I looked up some possible substitutes. For 1 teaspoon of achiote, use 1/2 teaspoon of tumeric and 1/2 teaspoon of paprika. Mitchell, said that he could have done without the sweet caramelized onions, but I personally enjoyed them. I didn't make any black bean/corn salsa to go with these, but I will next time. I thought the flavors were great, but it lacked a crunch factor that the corn would have given it.erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-14500448400233765662012-09-26T10:36:00.002-07:002012-11-09T13:01:32.748-08:00Lentil Vegetable Meatballs<div style="text-align: center;">
I made these last week and served them with ketchup and seasoned oven fries. </div>
<br />
<span style="font-size: small;"><u>Ingredients </u></span><br />
<br />
2 cups dried lentils, rinsed and drained<br />
4 cups water<br />
Salt and pepper<br />
Cooking spray or oil<br />
½ red onion, finely chopped <br />
3 cloves garlic, minced<br />
1 zucchini, finely chopped<br />
1 large carrot, grated<br />
2 stalks celery, finely chopped<br />
2 Tbs. fresh parsley, chopped<br />
1 cup bread crumbs (or gf bread crumbs or corn flake crumbs)<br />
2 tbs. ground flax seed<br />
3 Tbs. gf Vegan Worcestershire sauce <b>OR</b>2 Tbs. soy sauce plus 1 Tbs. balsamic vinegar<br />
1 tsp. each paprika, garlic powder, Italian seasoning<br />
2 Tbs. chickpea flour plus 2 Tbs. water<br />
<br />
<u><span style="font-size: medium;">Directions</span></u><br />
<br />
Bring 4 cups of water to a boil in a large saucepan. Add the lentils and
a pinch of salt and return to a boil. Lower the heat, cover and cook
for about 20 minutes until the water is absorbed. Let cool and move the
lentils to a large mixing bowl. Mash them with a fork, potato masher or
your hands until they are completely mashed.<br />
<br />
Heat a large skillet and add the oil or cooking spray. Sauté the onions
for about 4 minutes until translucent. I used yellow onion since I didn't have a red onion on hand. Add the zucchini, carrot, celery,
garlic, salt and pepper. Sauté about 5 minutes until the veggies are
tender.<br />
<br />
Add the hot veggies to the lentils in the bowl. The heat will help
soften the lentils. Add the parsley, bread crumbs, flax seed,
Worcestershire sauce (or soy sauce and vinegar), and spices. I didn't want to make bread crumbs, so I crushed up some crackers I had laying around (Triscuit to be exact). In a
separate little bowl or cup, put 2 Tbs. of chickpea flour. Add 2 Tbs. of
water and mix into a loose paste. This will act as a binder. Add the
flour and water mixture to the bowl. I think the next time I make this recipe I will use an egg instead of the flax seed to help bind everything together better. <br />
<br />
Mix everything well. Hands work best. (If using your hands, make sure to let the mixture cool a little bit before diving your hands into the bowl ... not that I'm speaking from experience or anything ...) If the mixture seems too loose,
add more bread crumbs. If it feels too dry and tight, add water or
non-dairy milk.<br />
<br />
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Heat the large skillet again with a tablespoon of oil. While it’s
heating, form the lentil mixture into little balls. Wet your hands,
scoop up about 2 Tbs. worth of the mixture (more or less depending what
size you like your balls) and roll between your open hands until it is
shaped like a ball. Let them rest for awhile (you can even refrigerate
them) so they will hold their shape better. <br />
<br />
Put the balls into the skillet and fry on medium heat for about 8
minutes. Turn them carefully with tongs or a thin spatula so that they
brown on all sides. Cook them long enough to be sure they get cooked all
the way through (that's a great excuse to steal one and taste it :)
Remove from the pan and serve however you choose.<br />
<br />
I didn't want to stand over the stove and spend a ton of time frying the
meatballs, so I just put them on a greased baking sheet and popped them
into the oven. I cooked them for 40 mins total at 350 degrees and
flipped them over about 20 mins into their baking. If at the end of 40 mins they don't look browned enough to your liking, just keep cooking them in 10 min intervals until you reach your desired crispiness. erinhttp://www.blogger.com/profile/08008111389662240804noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-38684512389748724652011-11-15T18:40:00.000-08:002011-11-15T22:59:22.044-08:00Sweet Potato Enchilada Casserole<div style="text-align: left"> <div><span style="font-family: arial, helvetica, sans-serif" class="Apple-style-span"><span style="line-height: 16px" class="Apple-style-span"></span></span></div> </div> <p><em>We have had this meal two times now.  The first time I didn't add the cabbage, and, although we loved it, it was a bit too carby.  So tonight I added the cabbage and it was an even bigger hit than the first time!  It's not very often I make something that gets the Two Thumbs Up from everyone at the table!</em></p> <blockquote> <p>· 2-3 large sweet potatoes, diced (I leave my peels on, but you could peel them)</p> <p>· 1/2 head of cabbage--shredded and cooked</p> <p>· 1 (8 ounce) package cream cheese, softened (I used the 1/3 fat kind)</p> <p>· 4 green onions, chopped OR 1/4 cup chopped onion</p> <p>· 2-3 teaspoons chili powder</p> <p>· 1-2 teaspoon ground cumin (optional)</p> <p>· 1 teaspoon dried oregano</p> <p>· 1/2 teaspoon salt</p> <p>· 1/2 teaspoon ground black pepper</p> <p>· 12 (7 inch) corn tortillas</p> <p>· 1 (19 ounce) can <i>green</i> enchilada sauce</p> <p>· 1-2 cups shredded Monterey Jack or Cheddar cheese</p> </blockquote> <p>1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 15-20 minutes. Drain.</p> <p>2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.  Add the cooked cabbage (well-drained) and stir. Taste it to make sure it's got enough seasoning</p> <p>3. Preheat oven to 350 degrees F (175 degrees C)</p> <p>4. Spread about 1/3 of the enchilada sauce on the bottom of the pan.  </p> <p>5. Create a layer of corn tortillas (you'll probably have to rip some in half to adequately cover the bottom of your pan)</p> <p>6. Spread 1/3 of the sweet potato mixture over the tortillas</p> <p>7. Sprinkle 1/3 of the cheese</p> <p>8. Repeat steps 4-7 two more times, ending with sprinkled cheese on the top</p> <p>9. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.</p> emilyaaahttp://www.blogger.com/profile/10881496250656317074noreply@blogger.com4tag:blogger.com,1999:blog-6468302859825963031.post-67971676057751938242011-11-02T21:20:00.000-07:002011-11-02T21:20:18.640-07:00Pumpkin Waffles<div style="margin: 0px 8px 4px 0px;">We had these waffles this morning and couldn't get enough of them! This recipe is adapted from the original one I found <a href="http://allrecipes.com/Recipe/whole-grain-waffles/detail.aspx">here </a>on allrecipes.com. I doubled this recipe and was glad I did! I had a few to put in the freezer, but not as many as I'd anticipated. </div><div style="margin: 0px 8px 4px 0px;"> </div><div style="margin: 0px 8px 4px 0px;">2 eggs</div><div style="margin: 0px 8px 4px 0px;">1 3/4 cups skim milk</div><div style="margin: 0px 8px 4px 0px;">2 Tbsp canola oil</div><div style="margin: 0px 8px 4px 0px;">6 Tbsp pumpkin puree </div><div style="margin: 0px 8px 4px 0px;">1 teaspoon vanilla extract</div><div style="margin: 0px 8px 4px 0px;">1 cup whole wheat pastry flour (i buy this from Vitamin Cottage here in Colorado)</div><div style="margin: 0px 8px 4px 0px;">1/2 cup flax seed meal</div><div style="margin: 0px 8px 4px 0px;">1/2 cup rolled oats</div><div style="margin: 0px 8px 4px 0px;">1/4 cup all-purpose flour</div><div style="margin: 0px 8px 4px 0px;">4 teaspoons baking powder</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon sugar</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">1 tbsp pumpkin pie spice (can use cinnamon, nutmeg, ginger and cloves if you don't have pumpkin pie spice)</div><div style="margin: 0px 8px 4px 0px;"><br />
</div><div style="margin: 0px 8px 4px 0px;"><span class="plaincharacterwrap break">In a large bowl beat the eggs until they are light and fluffy. Add milk, oil, pumpkin, and vanilla. Beat in remaining ingredients until batter is smooth. </span></div><div style="margin: 0px 8px 4px 0px;"><span class="plaincharacterwrap break"> </span></div><div style="margin: 0px 8px 4px 0px;"><span class="plaincharacterwrap break">Preheat your waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.</span><span class="plaincharacterwrap break"> </span></div><div style="margin: 0px 8px 4px 0px;"><span class="plaincharacterwrap break"><br />
</span></div><div style="margin: 0px 8px 4px 0px;"><span class="plaincharacterwrap break">Enjoy!</span></div>emilyaaahttp://www.blogger.com/profile/10881496250656317074noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-30539508787259924172011-10-11T23:36:00.001-07:002019-04-10T10:45:34.397-07:00Corn Chowder with Coconut Milk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3tYPRnNsqLgcUDv2Gzt2h0_6bMfolnZtfOXHSsgukZSDthIwncEUgqg3bRZx6LhsvQlIuQMjIlqKkqXdeL7XUFPrdmnMNOoUQsntIyCHWEuzIu22enZrFbuooEUnoA-7uc9uKEAInA/s1600-h/DSC_0206%25255B3%25255D.jpg"><img alt="DSC_0206" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdcTfca7fhGnpgwm2_pKolNcu6l7k0BCeWSq4a9SgGJ9EcFfEDkLgeY-jCGAC4XK0EbUGo8Phpuq1kHATllOoDGAKiiZr0-J-u1TOypQXmzlUoKTp1bMcGrmKI4Fw1-L_wsLmutV5vQ/?imgmax=800" height="480" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0206" width="723" /></a><br />
4 ears of corn (or 4 cups frozen corn) <br />
1 cup of coconut milk, divided <br />
Olive oil <br />
1 large leek, washed well, trimmed, cut into quarters, and thinly sliced <br />
1 medium carrot, finely diced <br />
1 stalk celery, finely diced <br />
1 tsp. dried thyme <br />
Sea salt and freshly ground black pepper <br />
1 pound potatoes, scrubbed well, cut into 1-inch chunks <br />
4 cups vegetable stock (could use chicken stock) <br />
2 tbsp. fresh tarragon leaves, coarsely chopped (not necessary, but delicious if you’ve got it!)<br />
<br />
Cut the kernels off two ears of corn and place the kernels in a blender along with ¾ of a cup of the coconut milk. (If using frozen corn, microwave 2 cups of corn until cooked before adding it to blender.) Add a pinch of salt and purée until smooth. Set aside.<br />
<br />
Set a soup pot over medium heat. Add just enough olive oil to coat the bottom of the pot and then add the leeks, carrots, celery, and a large pinch of salt. Stir well, then add the dried thyme. Cook, stirring often, until the vegetables are fragrant and starting to soften, about 10-12 minutes. Stir in the potatoes and cook for another 3 minutes. Pour in the corn/coconut milk mixture and stir to coat the vegetables well. Pour in the stock and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about another 15 minutes.<br />
<br />
Cut the kernels off the other two ears of corn (or use the other 2 cups of frozen corn) and add to the pot. Cook for about 3 minutes, until the corn is just cooked through. Stir in the remaining ¼ cup of coconut milk. Season to taste with salt and pepper. Serve in soup bowls garnished with tarragon.<br />
Serves 4-6<br />
<br />
<em>*This is another fabulous recipe from one of my favorite vegetarian food bloggers, </em><a href="http://danatreat.com/2011/10/mellow-yellow/"><em>Dana Treat</em></a><em>. The recipe above includes some minor tweaks after making it myself and finding what worked well for me. My family ALL agreed that this soup is amazing! It was <u>so</u> creamy – don’t let the coconut milk scare you away if you’re not a fan. You’d think it was made with regular milk! If you like leftovers, make sure to double it.</em>merathonhttp://www.blogger.com/profile/07428126436664461565noreply@blogger.com4tag:blogger.com,1999:blog-6468302859825963031.post-79982006137673222972011-08-24T16:24:00.000-07:002011-08-24T16:25:21.881-07:00Summer Farfalle Gorgonzola PastaThis time of year i'm always searching for new ways to enjoy all the zucchini we get from our garden. As fate would have it, I had most of the ingredients on hand for this recipe--and now it is a new favorite!! I made a few changes to <a href="http://www.seriouseats.com/recipes/2009/08/seriously-italian-farfalle-with-zucchini-and-gorgonzola-recipe.html">this original </a>recipe--based on what i had in my fridge/garden--and we all loved it! We ate it up before there was time to take a photo! I'll make it again soon and be sure to get a picture.<br />
<div class="ingredients-section"><ul><li><span class="ingredient">4 medium zucchini (about 1 pound)</span></li>
<li><span class="ingredient">2 tablespoons butter</span></li>
<li><span class="ingredient">2 tablespoons olive oil</span></li>
<li><span class="ingredient">1/4 of an onion, diced</span></li>
<li><span class="ingredient">8 oz fresh mushrooms, sliced</span></li>
<li><span class="ingredient">1 cup of small cherry tomatoes (or just cut up a fresh tomato or two)</span></li>
<li><span class="ingredient">2 cloves garlic, minced</span></li>
<li><span class="ingredient">1 pound farfalle, or another pasta shape (Barilla plus works well)</span></li>
<li><span class="ingredient">Salt and pepper to taste</span></li>
<li><span class="ingredient">2 tablespoon freshly squeezed lemon juice</span></li>
<li><span class="ingredient">6-8 ounces Gorgonzola (key ingredient--don't skimp)</span></li>
<li><span class="ingredient">1 tablespoon dried parsley</span></li>
<li><span class="ingredient">1 bunch of fresh basil, finely julienne</span></li>
<li><span class="ingredient">freshly grated Parmesan (optional) </span></li>
</ul>Place 4 quarts of water in a large pot, season with salt and bring to a boil. </div><div class="ingredients-section"></div><div class="ingredients-section">Wash the zucchini and trim the ends, then grate them on the <i>largest side </i>of a box grater and set aside.</div><div class="ingredients-section"></div><div class="ingredients-section">In a large saucepan, heat the oil and butter and sauté the onion and mushrooms over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini and tomatoes to the pan and sauté until the zucchini begins to soften and wilt. </div><div class="ingredients-section"><br />
</div><div class="ingredients-section">In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.</div><div class="ingredients-section"></div><div class="ingredients-section">Season the vegetables with salt and pepper. When the pasta is almost done (the timing here is important if you want a hot meal) add the lemon juice, 1/4 of a cup of the pasta cooking water and the Gorgonzola to the zucchini mixture, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.</div><div class="ingredients-section"></div><div class="ingredients-section">Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the saucy zucchini mixture and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately. Top with Paremsan if desired. Enjoy!</div>emilyaaahttp://www.blogger.com/profile/10881496250656317074noreply@blogger.com1tag:blogger.com,1999:blog-6468302859825963031.post-6554914907256221102011-04-20T13:34:00.001-07:002011-04-24T20:08:41.647-07:00Spinach & Black Bean Enchiladas<p><a href="http://lh6.ggpht.com/_beWiJROtODM/TbTltlhTkKI/AAAAAAAADDs/6sVqMxvDJ_U/s1600-h/DSC_0010%5B3%5D.jpg"><img style="border-bottom: ; border-left: ; margin: ; display: inline; border-top: ; border-right: " title="DSC_0010" alt="DSC_0010" src="http://lh5.ggpht.com/_beWiJROtODM/TbTluFZ49-I/AAAAAAAADDw/UijfFathMKs/DSC_0010_thumb.jpg?imgmax=800" width="600" height="399" /></a></p> <p><em>I made up this recipe and didn’t use any exact amounts, so please adjust amounts based on your own taste and how much you want to make!  My husband was RAVING about these and said he could eat them for dinner every night.</em></p> <blockquote> <p>pound of mushrooms, sliced</p> <p>garlic</p> <p>cumin</p> <p>chili powder</p> <p>salt & pepper</p> <p>tons of fresh spinach</p> <p>a few cups of cooked rice</p> <p>black beans (1 or 2 cans, drained)</p> <p>one bunch of cilantro, chopped</p> <p>bunch of green onions, finely diced</p> <p>cheese (we used a non-dairy cheese substitute)</p> <p>whole wheat tortillas</p> <p>green enchilada sauce</p> <p>sour cream</p> <p>optional toppings: olives, avocado, tomatoes, extra cilantro</p> </blockquote> <p>In a large pan, sauté the garlic and mushrooms in a little olive oil.  Add cumin, chili powder, and salt and pepper to taste.  Drop in as much fresh spinach as will fit in your pan since it cooks way down.  Cook until just wilted.  Transfer this mixture to a large bowl and add a few cups of cooked rice, chopped cilantro (reserve a little for garnish on top), green onions, black beans, and a cup of shredded cheese.  Add more spices (same ones you added in the sautéing stage) as needed.</p> <p><a href="http://lh5.ggpht.com/_beWiJROtODM/Ta9DOs_TzdI/AAAAAAAADCE/XvlxX7qCmPc/s1600-h/DSC_0015%5B3%5D.jpg"><img style="margin: ; display: inline" title="DSC_0015" alt="DSC_0015" src="http://lh4.ggpht.com/_beWiJROtODM/Ta9DPBJQtAI/AAAAAAAADCI/lDcXhlW904c/DSC_0015_thumb.jpg?imgmax=800" width="600" height="399" /></a></p> <p>Spray a pan with some Pam and put a small amount of the enchilada sauce on the bottom (just enough to barely cover the bottom of the pan.  Pile mixture into the middle of the tortillas and then roll up and put in the pan.   </p> <p><a href="http://lh5.ggpht.com/_beWiJROtODM/Ta9DPnU7JbI/AAAAAAAADCM/4mTXs6sgV_o/s1600-h/DSC_0019%5B3%5D.jpg"><img style="margin: 0px; display: inline" title="DSC_0019" alt="DSC_0019" src="http://lh5.ggpht.com/_beWiJROtODM/Ta9DP9fejVI/AAAAAAAADCQ/H9R2kBn0-eU/DSC_0019_thumb.jpg?imgmax=800" width="600" height="399" /></a></p> <p>Add a few big scoops of sour cream to the remaining enchilada sauce and then pour over the top of all the rolled up tortillas.  Sprinkle the top with some more cheese and olives if you like them!  Cover with foil and put it in a 350 degree oven for about 40-45 minutes.  Here’s what it looks like when you pull it out of the oven:</p> <p><a href="http://lh3.ggpht.com/_beWiJROtODM/Ta9DQZASdcI/AAAAAAAADCU/luj0dwWr2mI/s1600-h/DSC_0026%5B3%5D.jpg"><img style="margin: ; display: inline" title="DSC_0026" alt="DSC_0026" src="http://lh5.ggpht.com/_beWiJROtODM/Ta9DQ6SaLYI/AAAAAAAADCY/0VuN1lJdIVE/DSC_0026_thumb.jpg?imgmax=800" width="600" height="399" /></a></p> <p>To make it pretty and even <u>tastier</u>, garnish it up with chopped avocadoes, tomatoes, and cilantro!</p> <p><a href="http://lh6.ggpht.com/_beWiJROtODM/Ta9DRUn1gNI/AAAAAAAADCc/gy08nzRIjJU/s1600-h/DSC_0028%5B7%5D.jpg"><img style="margin: ; display: inline" title="DSC_0028" alt="DSC_0028" src="http://lh6.ggpht.com/_beWiJROtODM/Ta9DRwLzsWI/AAAAAAAADCg/p5PalBoLxYE/DSC_0028_thumb%5B1%5D.jpg?imgmax=800" width="600" height="399" /></a></p> <p>I was so happy with how these turned out! (The amount of filling I made ended up making 12 enchiladas—filled one 9x13 pan and almost filled another!)</p> merathonhttp://www.blogger.com/profile/07428126436664461565noreply@blogger.com10tag:blogger.com,1999:blog-6468302859825963031.post-85159017787190564202011-02-23T10:30:00.000-08:002011-02-23T10:42:33.993-08:00GranolaThis has been a favorite for years. I have to have a hearty breakfast or I feel terrible before I am anywhere near lunchtime.<div><br /></div><div>Makes about 8 cups</div><div><br /></div><div>* 1 c butter</div><div>* 1 c honey</div><div>* 1 c walnuts (chopped)</div><div>* 1 c almonds (chopped or slivered)</div><div>* 1/4 c. sesame seeds</div><div>* 1/2 c sunflower seeds</div><div>* 1 1/2 c bran</div><div>* 4-5 c rolled oats</div><div>* 1 tsp cinnamon (optional)</div><div>* 1/2 c wheat germ (optional)</div><div>* 1 c raisins (optional)</div><div><br /></div><div>Preheat the oven to 350 F.</div><div><br /></div><div>Melt the butter in a large saucepan, add the honey, and mix well. Stir in the seeds, nuts, and optional cinnamon. Add the bran and optional wheat germ, then add 4 c rolled oats. If the mixture is very wet and sticky, add some more oats.</div><div><br /></div><div>Spray a cookie sheet with non-stick spray, and spread the granola in an even layer. Place on the center rack.</div><div><br /></div><div>Stir every 10 minutes or so, add the optional raisins after 20 minutes. Bake for a total of 45 minutes, or until golden brown.</div><div><br /></div><div>(if you would like your granola to be more dense, pack it down at the end of cooking, right when it comes out of the oven)</div><div><br /></div><div>After the granola cools, store in a tightly sealed container or plastic bag.</div><div><br /></div><div>This works well served with yogurt, milk, fruit, etc. It is a great basic recipe to try different nuts and fruits. </div>Janinehttp://www.blogger.com/profile/11335253866213100643noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-6760661099783944682011-02-01T13:43:00.000-08:002011-02-08T13:49:06.396-08:00Spinach Lasagna<p><em><font size="2">My sister-in-law Paige gave me her lasagna recipe years ago.  I made a few modifications to it and this is the only lasagna recipe I’ve used ever since.  It has NEVER not turned out!</font></em></p> <blockquote> <p>1 16-oz. pkg lasagna noodles, rinsed in hot water (I always use the whole grain noodles)</p> <p>4 cups spaghetti sauce (whatever your favorite kind is)</p> <p>1 cup water</p> <p>8 oz. fresh mushrooms, sliced</p> <p>1 16 oz. bag frozen spinach</p> <p>1 16 oz. container nonfat ricotta cheese</p> <p>1 egg beaten</p> <p>8 ounces shredded mozzarella cheese</p> <p>1/3 cup water</p> <p>¼ cup parmesan cheese</p> <p>1 Tbsp. parsley flakes</p> <p>dash nutmeg</p> <p>½ cup parmesan cheese</p> </blockquote> <p>Put sauce, 1 cup water, and mushrooms in saucepan and bring to a boil, then remove from heat. Thaw and squeeze all the water out of the spinach (I wrap it in a towel and then wring the towel out). In large bowl, mix together: spinach, ricotta cheese, egg, mozzarella cheese, 1/3 cup water, ¼ cup parmesan cheese, parsley flakes, nutmeg. Assemble lasagna in 9x13 pan as follows:</p> <ol> <li>1 2/3 cups sauce </li> <li>lasagna noodles (3 lengthwise, 1 crosswise—break to fit) </li> <li>½ cheese mixture </li> <li>1 2/3 cups sauce </li> <li>lasagna noodles </li> <li>rest of cheese mixture </li> <li>1 2/3 cups sauce </li> <li>lasagna noodles </li> <li>rest of sauce </li> <li>sprinkle with ½ cup parmesan cheese </li> </ol> <p>Bake at 375°F, covered with foil for 40 minutes. Remove foil and bake for another 15 minutes. Let stand 5-10 minutes before cutting and serving.</p> <p><em>*<u>Dairy free variation</u>:  Substitute one container of firm tofu for the ricotta cheese.  Mash tofu and then mix with the other ingredients in the cheese mixture, using a vegan mozzarella cheese and vegan parmesan cheese substitute.<strong> </strong> I once had a dinner party where I made the regular version and the dairy-free one.  I told everyone that they were made differently, but didn’t tell them how.  People said they could taste a slight difference but no one could figure out what I had changed!  They loved them both.</em></p> merathonhttp://www.blogger.com/profile/07428126436664461565noreply@blogger.com4tag:blogger.com,1999:blog-6468302859825963031.post-7443880272263418152011-01-08T18:20:00.000-08:002011-02-23T10:43:03.000-08:00Pumpkin Pancakes<span class="Apple-style-span"><h3 class="post-title entry-title" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; color: rgb(158, 82, 5); font: normal normal bold 160%/normal Verdana, sans-serif; letter-spacing: -1px; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; "><span class="Apple-style-span"><br /></span></h3><div class="post-header" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; "><div class="post-header-line-1"></div></div><div class="post-body entry-content"><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; "><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="display: inline;"><img src="http://awesomeandamazing.files.wordpress.com/2009/07/p1050532.jpg?w=300&h=224" class="size-medium wp-image-731 alignright" title="P1050532" alt="P1050532" width="300" height="224" style="float: right; padding-top: 4px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; margin-top: 0px; margin-right: 0px; margin-bottom: 2px; margin-left: 7px; display: inline; " /></span></span><span class="Apple-style-span">Recently we have become addicted to my sister in law's pumpkin pancake recipe. Even though it has chocolate chips in it, the recipe is made up of whole wheat flour & pumpkin, so it doesn't send my blood sugar for a loop. The kids love it, and when Samuel sees me making the pancakes he can hardly stand the wait! He yells and shakes his fists at me until I fork over the first pancake off the gr</span>iddle. Then there is only contented silence. My little guy has polished off as many as 3 pancakes in a single morning. Not bad for a 10 month old!</span></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; "><span class="Apple-style-span"><br /></span></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; "><span class="Apple-style-span">We eat them like cookies with a glass of milk. They are also tasty with a bit of whipped cream. I don't do syrup with these, but suit yourself! Thanks Ang for an awesome recipe!</span></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 10.8333px; "><span class="Apple-style-span" style="font-family: Verdana, Tahoma, Arial, sans-serif; font-size: 22.5px; color: rgb(128, 0, 0); font-weight: bold; letter-spacing: 0px; line-height: 21px; "><br /></span></div><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 10.8333px; "><span class="Apple-style-span" style="font-family: Verdana, Tahoma, Arial, sans-serif; font-size: 22.5px; color: rgb(128, 0, 0); font-weight: bold; letter-spacing: 0px; line-height: 21px; ">Pumpkin Pancakes</span></div><span class="Apple-style-span"><p style="line-height: 1.65em; font-family: Verdana, Tahoma, Arial, sans-serif; ">2 cups Flour (I use hard white wheat flour)</p><p style="line-height: 1.65em; font-family: Verdana, Tahoma, Arial, sans-serif; ">3 Tbs. Brown Sugar<br />2 tsp. Baking Powder<br />1 tsp. Baking Soda<br />1/2 tsp. Ground Allspice<br />1 tsp. Cinnamon<br />½ tsp. Ground Ginger</p><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">¼ to ½ tsp. Ground Nutmeg</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">½ tsp. Salt</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">1 ½ cups Milk</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">1 cup Pumpkin (not pumpkin pie mix)</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">1 Egg</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">2 Tbs. Oil</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">2 Tbs. Apple Cider Vinegar</span></span><br /><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px;">1 cup Semi-Sweet Chocolate Chips</span></span></div><p style="line-height: 1.65em; font-family: Verdana, Tahoma, Arial, sans-serif; ">Stir together dry ingredients. Add wet ingredients and mix just until moistened. Stir in chocolate chips. Drop about a 1/4 cup of batter (an ice cream scoop works great) onto a warm griddle (350 degrees). When edges begin to set and bubbles pop in middle, flip pancakes and cook other side until done. Serve warm or at room temperature. Makes about 16 pancakes.</p><p style="line-height: 1.65em; font-family: Verdana, Tahoma, Arial, sans-serif; ">Hint: If you double the recipe it works to use a small can of pumpkin puree from the store. It is a little less than the recipe calls for but it works out just fine.</p></span></div></span>Janinehttp://www.blogger.com/profile/11335253866213100643noreply@blogger.com2tag:blogger.com,1999:blog-6468302859825963031.post-2645372204700430062010-11-23T18:12:00.000-08:002010-11-23T18:12:17.862-08:00Tex-Mex Pumpkin Patties<div class="separator" style="clear: both; text-align: center;"><a href="http://familyfun.go.com/assets/cms/recipes/tex-mex-turkey-patties-thanksgiving-day-recipe-photo-420-FF1107PUMPA02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://familyfun.go.com/assets/cms/recipes/tex-mex-turkey-patties-thanksgiving-day-recipe-photo-420-FF1107PUMPA02.jpg" width="320" /></a></div>We had these tonight and really like them. We got this recipe a few years ago from the Family Fun magazine. I doubled it for our family of 5 we had two patties left over. We topped them with salsa, and served them with a big green salad. It made for a perfect pre-Thanksgiving dinner!<br />
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Ingredients<br />
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<dl class="dottedRule"><dd> <ul><li class="bgDot ingredient">2 slices firm sandwich bread, crumbled</li>
<li class="bgDot ingredient">Several leaves of fresh Italian parsley, chopped (I omitted this and didn't notice)</li>
<li class="bgDot ingredient">1/2 cup fine, dry bread crumbs, plus extra for coating</li>
<li class="bgDot ingredient">1/2 - 3/4 cup grated sharp Cheddar or Monterey Jack</li>
<li class="bgDot ingredient">1 1/2 tablespoons canola oil</li>
<li class="bgDot ingredient">3/4 cup finely chopped onion</li>
<li class="bgDot ingredient">1/2 cup finely chopped green or red bell pepper</li>
<li class="bgDot ingredient">1/2 cup frozen corn kernels</li>
<li class="bgDot ingredient">1 clove garlic, minced</li>
</ul><ul><li class="bgDot ingredient">1 teaspoon chili powder</li>
<li class="bgDot ingredient">1 teaspoon cumin</li>
<li class="bgDot ingredient">1 egg, lightly beaten</li>
<li class="bgDot ingredient">1/3 cup solidly packed pumpkin mash or canned pumpkin </li>
<li class="bgDot ingredient">1/3 cup ricotta (I used yogurt and it worked just fine)</li>
<li class="bgDot ingredient">1/2 teaspoon salt</li>
<li class="bgDot ingredient">1/2 teaspoon pepper</li>
<li class="bgDot ingredient">2 tablespoons butter</li>
</ul></dd></dl><!-- BEGIN POP-IN --> <div class="ffPopin" id="ffPopInBox"> <div class="ffPopinWrapper"> <span class="ffPopinClose" onclick="javascript:closeFFPopIn(this)"></span>Instructions</div></div><!-- END POP-IN --><br />
<dl class="dottedRule itemInstructions instructions"><dd class="instructionsDd"> <ol class="instructions"><li class="liInstructions1 orange"> In a medium-size bowl, mix together the crumbled bread, parsley, bread crumbs, and grated cheese. Set this aside. Heat the oil in a medium-size skillet over medium heat, then add the onion, pepper, and corn. Sauté the vegetables until soft, about 7 minutes, stirring often. Mix in the garlic, chili powder, and cumin and cook it all for another minute. Remove the skillet from the heat and spoon the contents into the bread crumb mixture.<br />
</li>
<li class="liInstructions2 orange"> In a large bowl, mix together the egg, pumpkin, and ricotta. Add the bread crumb mixture, stirring thoroughly, then season with the salt and pepper. Flour your hands, then shape the mixture into six 3/4-inch-thick patties, using about 1/3 cup for each one. Dredge the patties in bread crumbs and refrigerate them for about 1 1/2 hours.<br />
</li>
<li class="liInstructions3 orange"> Melt the butter in a large skillet. Transfer the patties to the skillet and fry them over medium heat until they turn golden, about 4 minutes on each side. Remove them from the skillet and serve right away. Makes 6 patties.<br />
</li>
<li class="liInstructions4 orange"> <b>Test kitchen tip:</b> The crumbled bread is essential to the texture, and prepared bread crumbs shouldn't be substituted. Set out the bread slices for about 30 minutes to air-dry, then crumble them by hand, with a serrated knife, or in a food processor.</li>
</ol></dd></dl>emilyaaahttp://www.blogger.com/profile/10881496250656317074noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-86200575733348185462010-09-10T16:12:00.000-07:002010-09-10T16:26:33.732-07:00Saucy Thai Stir FryI tossed this together one day and we liked it so well that I tried to write down how much I put in of what, so these are definitely approximations! It's one of those meals that Aaron loves so much that I don't see that look in his eyes that means "it's good, but it would be even better if you threw in some meat." The flavor and the nutty crunch are enough to satisfy even my Montana man.<br /><br />a little canola oil<br />1 T. minced garlic<br />1 med. onion, diced<br />3 T. ketchup or tomato sauce<br />3 T. soy sauce<br />1 c. chicken broth (or your favorite veggie broth)<br />1/4 c. peanut butter<br />1 large handful chopped cilantro<br />1 t. ginger<br />a little cayenne pepper<br />1/4 c. lime juice<br /><br />1 zucchini, diced<br />1 yellow squash, diced<br />4-5 carrots, diced<br />1 large head broccoli, chopped into small florets<br />any other vegetable that sounds good<br /><br />1 c. roasted cashews or peanuts<br /><br />Saute the onions and garlic in a sauce pan until the onions are translucent. Add the rest of the sauce ingredients (through the lime juice) and simmer while you stir-fry the veggies to desired doneness in a wok or other pan. If the sauce is too thin, add a little cornstarch-and-water mixture. When the veggies are cooked, pour the sauce over them and sprinkle on the nuts. Garnish with more cilantro if you're feeling fancy enough for a garnish. Serve over rice.The Dahle Familyhttp://www.blogger.com/profile/08623484462212378204noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-46240297037707329992010-08-16T10:15:00.000-07:002010-08-16T10:25:12.175-07:00Low-Fat Lemon Zucchini CakeWe just had this for dessert last night to help us use our plethora of zucchini. I served it with sliced fresh strawberries and it was a light, fairly nutritious treat! I often bake with all whole wheat flour, but I thought that this turned out a bit yummier using just a little white flour.<br /><br />1 1/2 c grated zucchini (tightly packed)<br />1/4 c plain non-fat yogurt<br />1/4 c canola oil<br />1 egg, lightly beaten<br />1 egg white<br />1 t vanilla<br />1/2 c sugar<br />2 T lemon juice<br />1 T lemon zest<br /><br />1 1/3 c whole wheat flour<br />2/3 c all-purpose flour<br />1 1/2 t baking powder<br />1/2 t baking soda<br />1/2 t salt<br /><br />Mix the first group of ingredients. Add the dry ingredients and stir until moist. Pour into a greased round cake pan or a loaf pan. Bake at 350 for 35 min for a round cake pan or 45-55 min for a loaf pan. Let cool in the pan for 5-10 min. Then remove from the pan and cool on a rack.The Dahle Familyhttp://www.blogger.com/profile/08623484462212378204noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-71163452698677496772010-06-15T13:43:00.000-07:002019-04-10T11:00:21.399-07:00Sesame Skillet Stir-Fry<div style="margin: 0px auto 10px; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFb32ReTxyxYBlvPiSLGz3nGNIxc6LnwxAQaInGipp9LFSXP7gnb86Wf2nlTWI3zF1rcusOaWZPMmnZwxLRda2iQmBmLsZmjtbRFy0cpvVaYH9Bvx0qC63PUoxtgHZ83iNfmvBXO_-dOj/s1600-h/DSC04232.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFb32ReTxyxYBlvPiSLGz3nGNIxc6LnwxAQaInGipp9LFSXP7gnb86Wf2nlTWI3zF1rcusOaWZPMmnZwxLRda2iQmBmLsZmjtbRFy0cpvVaYH9Bvx0qC63PUoxtgHZ83iNfmvBXO_-dOj/s640/DSC04232.JPG" width="640" /></a></div>
This is my version of fried rice. It's quick to stir together when I have leftover rice. I use whatever vegetables I have on hand. The recipe lists the veggies I used in the picture below, but I've also used mushrooms, broccoli, red peppers, bok choy, and green beans. (Sorry--I don't take good food pictures. It tastes much better than it looks, I promise. Maybe Meredith can make it and take a better picture for me!) This recipe makes a lot--enough for my family of 8 with a little leftover for lunch the next day. You might want to reduce the quantities if you're not serving such a big group.</div>
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2 cups dry brown rice</div>
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2 T. sesame oil</div>
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6 cloves garlic, minced</div>
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1/2 c. sliced green onions</div>
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6 c. shredded cabbage or broccoli slaw</div>
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1 c. shredded carrots</div>
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1 c. sliced celery</div>
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3 c. fresh spinach, chopped</div>
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2 c. frozen peas</div>
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2-3 T. soy sauce</div>
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crushed red pepper, to taste</div>
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peanuts or cashews for garnish</div>
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Cook rice according to directions. In a large skillet or dutch oven, heat sesame oil over medium high heat. Saute garlic and onions in oil for 2 minutes. Add cabbage, carrots, celery, and spinach and stir 2-3 minutes until wilted. Add cooked rice, soy sauce, and red pepper to taste (about 1/2 teaspoon for mild, more if you like spicy). Stir and cook 3 minutes more. Add peas and cook 2 more minutes. Top with nuts, if desired.</div>
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The original recipe called for ground beef, but I never make it that way, of course. One time I used Morningstar Farms veggie sausage crumbles and my kids especially loved it.</div>
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Mirienhttp://www.blogger.com/profile/15647673075041766944noreply@blogger.com1tag:blogger.com,1999:blog-6468302859825963031.post-24193022100981948252010-06-14T08:02:00.000-07:002019-04-10T11:00:51.122-07:00Skillet Polenta and Eggplant Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-maMXjp_MfH9elNhvvqVXWayTdILYoT10Xy-V-px_bv7Au7t9g8ETihj91dAUazykeH7HDBZHH66Daou_VhlcSeFe1QIvwyDjI6-WgFVXPFWo7BWOelrMJRdh5EzuSq0CbJcT7GZHgY8/s1600/P1070742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-maMXjp_MfH9elNhvvqVXWayTdILYoT10Xy-V-px_bv7Au7t9g8ETihj91dAUazykeH7HDBZHH66Daou_VhlcSeFe1QIvwyDjI6-WgFVXPFWo7BWOelrMJRdh5EzuSq0CbJcT7GZHgY8/s640/P1070742.JPG" width="640" /></a></div>
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2 Tbsp. olive oil<br />
1 medium eggplant, cut into 3/4 inch chunks<br />
3 garlic cloves, minced<br />
1 (14.5 oz.) can diced tomatoes<br />
salt and pepper<br />
4 cups water<br />
1 cup instant polenta<br />
3/4 cup grated Parmesan cheese<br />
1 cup shredded fontina cheese (I used mozzarella)<br />
1/3 cup chopped fresh basil (used dried)<br />
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1. Adjust oven rack to upper-middle position and heat broiler. Heat oil in large oven safe nonstick skillet over medium-high heat until shimmering. Add eggplant and cook until eggplant begins to brown, about 4 minutes. Reduce heat and cook until eggplant is tender and lightly browned, about 4 minutes. Stir in garlic and cook about 30 seconds. Add tomatoes and simmer until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Transfer to bowl.<br />
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2. Add water to now-empty skillet and bring to boil. Gradually whisk in polenta and 1/2 teaspoon salt. cook over medium heat, whisking until very thick, about 5 minutes. Off heat, stir in Parmesan.<br />
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3. Spread polenta evenly in skillet and partially up sides. Spread eggplant mixture evenly over polenta, leaving 1-inch border. Top with fontina. Place in oven and broil until cheese is melted and beginning to brown, about 5 minutes. Sprinkle basil on top and serve.<br />
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*this was easy to make, keeps the mess to a minimum and was liked by all.Rosehttp://www.blogger.com/profile/00261355760896793401noreply@blogger.com0tag:blogger.com,1999:blog-6468302859825963031.post-36531105672313452642010-05-21T20:33:00.001-07:002010-05-21T20:35:09.964-07:00Tikka Masala<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMFJdx8tzomli4TrU5AZPQ7GKc7gaNUaQrHw4wHWCIIjqV68f_y6XzUhybOTLBFe3JabesLhyphenhyphencBMq-OXP8ywcV6xzO3gJBhQis8QBdQlhehyzdNivYhNCSBTKA9PT4w8EUCarpqT1MQ/s1600-h/IMG_2897%5B2%5D.jpg"><img title="IMG_2897" style="display: inline" height="442" alt="IMG_2897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6kQjkdIzXUn9j4fgnokuLO8kjh6vHYXKvJRmAsXy-iN_sX783_AsWnnN0GhU66sJLflOKhEdd3K56MmpOcafqUdrYWPBb9iegnxYz9trUhgrMahqN5Di6gg39X2SgQXEKlxj6fxX28A/?imgmax=800" width="600" /></a> </p> <blockquote> <p>1 Tbsp olive oil</p> <p>2 cloves garlic, minced</p> <p>1 tbsp. minced fresh ginger</p> <p>3 carrots, sliced</p> <p>2 stalks celery, sliced</p> <p>1 tsp ground cinnamon</p> <p>1 tsp black pepper</p> <p>1 ½ Tbsp ground cumin</p> <p>4 tsp paprika</p> <p>2 tsp salt, or to taste</p> <p>16 oz. tomato sauce</p> <p>2 cups soy creamer</p> <p>2 cans garbanzo beans</p> <p>¼ cup chopped fresh cilantro</p> </blockquote> <p>Sauté garlic and ginger in olive oil over medium heat for a couple minutes. Add carrots and celery and cook for a few more minutes. Season with cinnamon, pepper, cumin, paprika, and salt, then stir in tomato sauce, creamer, and garbanzo beans. Simmer on low heat until sauce thickens, about 20 minutes. Serve over brown rice and sprinkle chopped cilantro on top.</p> <p><em>*I’m a wimp, but if you like it spicy, add ½ a chopped jalapeno when you are cooking the ginger and garlic.</em></p> merathonhttp://www.blogger.com/profile/07428126436664461565noreply@blogger.com11tag:blogger.com,1999:blog-6468302859825963031.post-82966797615454405262010-04-24T12:55:00.000-07:002010-04-24T12:58:52.050-07:00Creamy Santa Fe Potato SaladAaron likes this even better than regular potato salad, and it's loaded with real vegetables! (Unlike some people, I don't count potatoes as "real" vegetables.)<br /><br />½ c. Light or fat-free mayonnaise<br />½ c. Sour cream<br />½ c. Salsa<br />1 T. Taco seasoning<br /><br />6 Medium potatoes<br />7 oz Frozen corn, thawed<br />2/3 c. Finely chopped celery<br />2/3 c. Shredded carrot<br />2/3 c. Chopped green pepper<br />¼ c. Sliced black olives (optional)<br />½ c. Chopped red onion<br /><br />Boil potatoes till barely tender, then cool slightly and cut in cubes. Mix mayo, sour cream, salsa, and taco seasoning together to make the dressing. While potato cubes are still warm, gently stir in dressing. Cover and chill at least 1 hour.<br /><br />Gently fold in corn, celery, carrots, green pepper; black olives, and red onion. Refrigerate until thoroughly chilled.The Dahle Familyhttp://www.blogger.com/profile/08623484462212378204noreply@blogger.com1