Wednesday, January 26, 2011

Peanut Butter Granola

Peanut Butter Granola

Makes 16-20 servings
Prep Time: 10 minutes
Cooking Time: 1 ½ hours
Cooling Time: 30-60 minutes

6 cups dry oatmeal
½ cup wheat germ
½ cup toasted coconut
½ cup sunflower seeds
½ cup raisins
2 sticks (1 cup) butter
1 cup peanut butter
1 cup brown sugar
** I'm also adding dried apple and banana bits to mine.

Large wooden spoon
4 or 5 qt. slow cooker
Medium-sized microwave- safe glass bowl
Plastic wrap
Rubber spatula
Greased cookie sheet
Waxed paper
Airtight container

1. Mix oatmeal, wheat germ, coconut, sunflower seeds, and raisins together with a wooden spoon in a large slow cooker.

2. Place the butter, peanut butter, and brown sugar in a medium-sized microwave-safe glass bowl. Cover with plastic wrap.

3. Microwave on High for 1 minute, or until the mixture is melted.

4. Stir the butter mixture. Then, using a rubber spatula, carefully pour the butter mixture over the oatmeal mixture in the slow cooker. Mix well.

5. Cover the slow cooker. Cook on Low 1 ½ hours.

6. While the Granola is cooking, set the timer for 15 minutes. When the timer buzzes, stir the Granola. Use a potholder to remove the slow cooker lid. Stir the Granola and then cover the slow cooker.

7. Set the timer for 15 minutes again. Repeat Step 6 four more times.

8. When the Granola has cooked for a total of 1 ½ hours, ask an adult to help you scoop it onto a greased cookie sheet lined with waxed paper so that it can cool.

9. When the Granola is completely cool, break it into chunks and store it in an airtight container so it’s ready to enjoy whenever you wish.

Orzo Risotto

Here we go again. Another base recipe just waiting for your own special touch! Orzo will stand up a little better than the regular arborio rice. It won't get gummy and mushy if you use too much broth. Enjoy!


2 Tbsp olive oil
1 small onion, minced
4 cloves, garlic, minced
3 cups vegetable broth
1 1/2 cups orzo
1/4 cup parmesan cheeses
1/2 cup minced parsley
*For smaller portions, substitute 1 cup orzo and 2 cups broth

Saute onion and garlic in oil.
In separate pan, heat stock to boiling.
Add orzo to onions, stir, then add to boiling stock.
Cook covered over medium low heat, stirring every few minutes til liquid is absorbed and pasta tender (about 15 min)
Can add up to 1/2 cup more broth if needed.
Stir in cheese and parsley.

Spaghetti with fried eggs

So strange and yummy sounding, I just had to try it. DELICIOUS!! And using it as a base recipe, the options are endless. Add veggie bacon,or sun-dried tomatoes or asparagus or mushrooms. YUMM!!!

Spaghetti with fried eggs

* Salt
* 1/2 pound thin spaghetti
* 6 tablespoons extra virgin olive oil or lard
* 2 large cloves garlic, lightly smashed and peeled
* 4 eggs
* Freshly ground black pepper
* Freshly grated Parmesan or pecorino cheese, optional


1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Serving Size

Time: 20 minutes. Yield: 2 or 3 servings.

Mexican chocolate tofu pudding

I could read Bittman all day long!

Mexican chocolate tofu pudding

* 3/4 cup sugar
* 1 pound silken tofu
* 8 ounces high-quality bittersweet or semisweet chocolate, melted
* 1 teaspoon vanilla extract
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon chili powder, or more to taste
* Chocolate shavings (optional)


1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Serving Size

Time: 10 minutes, plus 30 minutes of chilling time. Yield: 4 to 6 servings.

Tuesday, January 25, 2011

Chicken Enchilada Pasta

Chicken Enchilada Pasta

1 lb cut-up veggie chicken of choice
2 Tbsp olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 green pepper, diced 4-ounce can diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
1 (10-oz) can green chili enchilada sauce
1 (10-oz) can red enchilada sauce 1 can large black olives, sliced 1 cup sour cream
1- 1/2 cups shredded cheese 13.25 oz box penne (or desired pasta)

1. Cut chicken breasts into bite-sized cubes, salt and pepper to taste. Combine chicken and onion and cook in a large skillet with 2 tbsp of oil until done.
2. Bring a large pot of water to a boil. Cook the pasta until tender.
3. While the pasta is cooking, add the garlic and green pepper to chicken and onion. Cook for another 2 minutes, until pepper is barely tender. Add the green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!).
4. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, and green onions.

Margarita Mac and Cheese

Margarita Mac and Cheese

6 to 7 ounces elbow macaroni
1 tsp salt
1/4 tsp pepper
1 tsp dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving)
2-3 cups mozzarella cheese
1 can diced tomatoes, drained.

For sauce:
2 Tbsp olive oil
1 clove of garlic, minced
1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk

Pre-heat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.

Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.

Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

Monday, January 17, 2011

Veggie Lasagna Rolls

Veggie Lasagna Rolls

10 lasagna noodles
1 egg
1 pound ricotta
1-1/2 cups fresh mozzarella
1/2 cup Parmesan
1 cup veggies, finely chopped (spinach, mushrooms, zucchini, tomatoes)
1/4 cup chopped fresh parsley
Garlic salt and pepper to taste
2 cups tomato sauce

1. Cook lasagna noodles according to package directions. Drain.
2. Preheat oven to 350 degrees F.
3. In a large bowl combine egg, ricotta, half of the mozzarella, Parmesan, veggies, parsley, garlic salt and pepper. Mix well.
4. Spread the noodles out on a cutting board. Spread a thin layer of the veggie mixture evenly over each noodle.
5. Starting at one end, roll up each noodle.
6. In a shallow baking dish spread 1 cup of the tomato sauce on the bottom.
7. Add the rolls, seam side down, so they don't unroll and fall apart.
8. Add remaining tomato sauce and remaining mozzarella cheese on top of rolls.
9. Bake for 30-40 minutes or until cooked through and cheese is melted.

Serves 2

Oatmeal, Carrot, and Apple Breakfast Squares

Oatmeal, Carrot, and Apple Breakfast Squares
Packed into every sweet and wholesome square are 8 grams of protein, 20% of your daily requirement for fiber, 10% of your calcium, and over 100 percent of your vitamin A. Buttermilk keeps them tender, carrots and apples add moisture, and walnuts and coconut combine for a crunchy topping. These make a nutritious breakfast on the go, but they are perfect with a cup of tea in the afternoon. Enjoy! :)

1 3/4 cups rolled oats
1 1/2 cups whole wheat Flour
1/4 cup Flaxseeds
2 tps Cinnamon
1 tbs Baking Soda
1 tps Baking Powder
1/4 tps Salt
1 1/4 cups light Brown Sugar
2/3 cup Canola Oil
2 large Eggs
1 1/2 cups low fat Buttermilk
1 1/2 cups grated/peeled Carrots
1 cup grated/peeled Apples

Preheat oven to 350 F. Generously butter bottom and sides of 13 x 9-inch baking dish.

Place outs, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in medium size bowl and stir and combine. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one a a time, beating well after each addition. Stir in the buttermilk.

Add the oat mixture to the buttermilk mixture and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.

Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.

Bake the squares until the batter has set and a toothpick inserted in the center of the cake come out clean, about 45 minutes. Let cool on a wire rack for 1 hour. The cut into 12 pieces. (the squares can be stored in an airtight container at room temperature for up to 4 days.)


2 cups walnut pieces
1/2 cup coconut
1/4 cup light brown sugar
1 tps cinnamon

Sunday, January 16, 2011

Oat Nut Burgers

Got this recipe from a friend. When she makes them, I tell ya, I could eat the whole pan. They're delicious!!!


4 c. water
1/2 c. soy sauce (I use Bragg's Aminos...tastes the same but healthier)
1/3 c. canola oil (olive works well too)
1 c. chopped pecans or walnuts
1/4 c. nutritional yeast flakes
1 t. garlic powder
1 T. dried sweet basil
2 t. onion powder
1 t. Bakon seasoning
1 t. ground coriander
1 t. dried sage
4 c. rolled oats (the old fashioned kind...not instant)


*Preheat oven to 350 degrees.

Mix all ingredients except oats in large pan. Stir and bring to a boil over med/low heat. Stir in rolled oats and remove from heat. Cover and set aside to cool. Make into 3 inch patties and bake for 15 minutes on each side on oiled baking sheets. May serve with mushroom soup gravy or spaghetti sauce topping.

Wednesday, January 12, 2011

Lazy Florentine Lasagna

Lazy Florentine Lasagna
Thanks, Rachael :)


* Salt
* 1 pound wavy edge lasagna noodles, broken into irregular pieces
* 1/4 cup EVOO – Extra Virgin Olive Oil
* 1 pound cremini mushrooms, thinly sliced or chopped
* 1 onion, finely chopped
* 4 cloves garlic, sliced or chopped
* 2 tablespoons fresh thyme, chopped
* Salt and pepper
* 1 bundle green or red Swiss chard, Tuscan kale or 1 pound spinach leaves, stemmed, leaves halved lengthwise then thinly sliced
* 1 cup dry white wine (I'm using white grape juice)
* 4 tablespoons butter
* 3 slightly rounded tablespoons flour
* 2 cups milk
* Freshly grated nutmeg, to taste
* 1 cup Parmigiano-Reggiano cheese
* 1 cup Fontina cheese, grated

Yields: Serves 4-6

Preheat oven to 400°F.

Boil water and salt it, cook pasta to 2 minutes just-shy of al dente. Reserve 1/2 cup starchy cooking liquid before draining.

Meanwhile, heat EVOO in a skillet over medium high heat. Add mushrooms, brown well then add onions, garlic and thyme, and season with salt and pepper. Cook to soften onions then wilt in greens, deglaze the pan with wine, reduce heat to low.

While mushrooms cook, in a saucepot over medium heat, melt butter. Whisk in flour, cook 1 minute then whisk in milk. Bring to bubble, season sauce with salt and pepper. Let thicken, season with nutmeg to taste.

Drain pasta and combine with mushrooms, greens and a little starchy cooking water. Transfer to a baking dish or casserole, pour the white sauce over top and cover with cheese. Bake until bubbly and brown, 20 minutes or so.

Homemade Ranch Dressing Mix

Homemade Ranch Dressing Mix Source:Heavenly Homemakers


5 Tbl dried minced onion
7 tsp parlsey flakes
4 tsp salt
1 tsp garlic powder
1/2 tsp dill (Some recipes don't add dill, but I chose to include it)


1. Mix all ingredients together and store in an air tight container.

For Dressing: Mix 2 Tbl dry mix with 1 C mayonnaise and 1 C buttermilk. Allow flavors to blend for a couple hours before serving.

For Dip: Mix 2 Tbl dry mix with 2 C sour cream. Allow flavors to blend for a couple hours before serving.

Ranch Oyster Crackers

Most of you probably won't use this one, but my kiddos love them and I want to save the recipe so I don't lose it.


12-16 oz. plain oyster crackers
1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix (I wouldn't use my Homemade Ranch mix for this because it is not Buttermilk)
1/4 tsp. lemon pepper
1/2-1 tsp. dill (if you really like dill feel free to add a little more :)
1/4 tsp. garlic powder
3/4-1 C vegetable oil


1. Preheat oven to 250 F.
2. In a large bowl combine vegetable oil and Buttermilk Ranch dressing mix.
3. Add dill, garlic powder and lemon pepper. Stir to combine.
4. Add oyster crackers and stir until evenly coated.
5. Place crackers on a baking sheet and bake for 15-20 min.

Chicken Cordon Bleu Lasagna


2 eggs
1 container (15 oz) Ricotta cheese
1 cup Cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped, fresh Parsley
2 cups diced, cooked Ham (I'm using diced wham!)
2 cups diced, cooked chicken (veggie chix of course :))
1/4 teaspoon Garlic powder
1 jar (16 oz) creamy garlic Alfredo sauce
6 uncooked (oven ready) Lasagna noodles
2 cups shredded Mozzarella cheese
1 cup shredded Swiss cheese
2 tablespoons chopped, fresh Parsley

Heat oven to 350 degrees. In a medium bowl beat eggs. Stir in ricotta, cottage and parmesan cheeses and 1/4 cup parsley, set aside.

In another medium bowl, mix together chicken, ham, garlic powder and Alfredo sauce. In an ungreased 9x13 glass baking dish, spread about 1/2 cup of chicken mixture.

Top chicken mixture with 3 uncooked noodles, half of the cheese mixture, half the remaining chicken mixture and half each of the mozzarella and Swiss cheeses. Repeat layer starting with noodles again and ending with Swiss cheese. Cover tightly with foil.

Bake for 1 hour. Let stand 10-15 minutes, then sprinkle with 2 tablespoons of parsley before slicing and serving!

Champagne Chicken with Parmesan Champagne Linguine

Champagne Chicken with Parmesan Champagne Linguine

Servings:4 to 6
Prep time:10 minutes
Cook time:30 minutes
Total time:40 minutes

4 chicken quarters -- MSF Chicken Grillers
1 shallot, minced
½ yellow onion, finely chopped
1 cup good dry champagne (sub out w ginger ale or club soda w champagne extract)
1 cup heavy cream
1 cup broccoli florets, chopped
3 tablespoon olive oil
1 tablespoon dry thyme
1 cup parmesan cheese
1 cup fresh mushrooms (dices)

Heat olive oil in a large skillet over medium-high heat.

Season both sides of chicken with salt, black pepper, and thyme. Add chicken pieces to hot skillet and cook 5 minutes per side, until golden brown. Remove chicken pieces and set aside. Add shallots and onion to pan and cook on medium until onions and shallots start to turn brown. Add Champagne/ ginger ale and cook 1 minute. Add broccoli to the mixture. Whisk together heavy cream into the champagne mixture in the pan. Bring mixture to a simmer. Add Parmesan and mix thoroughly. Place the chicken pieces back into the skillet. Simmer 3 minutes, until sauce thickens and chicken pieces are cooked through. Remove chicken from pan adding some sauce onto the chicken.

Fill pot with water, add salt to water. Bring water to a boil. Add linguine and boil until pasta is al dente. Place linguine into the pan, mix with tong making sure pasta has mixed well with sauce. Plate and top with more parmesan if desired.

Wednesday, January 5, 2011

Bloomin' Onion Bread

I'm getting ready for Super Bowl... can you tell :)

Bloomin' Onion Bread


1 round loaf unsliced bread (sourdough or other dense bread)
1-2 cups Monterey Jack cheese, thinly sliced
1/2 C butter, melted
1/2 C green onion, finely chopped
2-3 tsp poppy seeds

Ready for the oven!


1. Preheat oven to 350 F.
2. Carefully cut the bread in both directions, forming cubes. Do not cut all the way through to the bottom of the crust.
3. Stick pieces of cheese in between all the cuts.
4. Mix together the melted butter, poppy seeds and green onion. Pour over the top of the bread.
5. Completely wrap the bread in tin foil and place on a baking sheet.
6. Bake for 15 minutes, then unwrap and bake for 10 minutes more or until all the cheese is melted.

Black Bean Soup

Black Bean Soup

* 3 TBS olive oil
* 1 medium onion, chopped
* 1 TBS ground cumin
* 2-3 cloves garlic
* 2 (14 1/2 ounce) cans black beans
* 2 cups chicken broth or 2 cups vegetable broth
* salt and pepper
* 1 small red onion, chopped fine
* 1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)

Prep Time: 10 mins
Total Time: 25 mins

1. Saute onion in olive oil.
2. When onion becomes translucent, add cumin.
3. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
4. Add 1 can black beans and 2 cups vegetable broth.
5. Bring to a simmer, stirring occasionally.
6. Turn off heat.
7. Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
8. Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
9. Serve soup with bowls of red onion and cilantro for garnish.
10. I add a bit of cilantro to the pot, too.
11. Can be doubled or frozen.

Salsa Verde

Endless applications. Lasagna, enchiladas, boiled fingerlings, on top of a chicken sandwich smothered with queso..... endless applications.

Mexican salsa verde

• a small bunch of fresh cilantro
• a small bunch of fresh mint, leaves picked
• 1-2 cloves of garlic, peeled
• 1–2 fresh red or green chillies, seeded
• 4 large scallions, trimmed
• 2 tomatoes, roughly chopped
• juice of 1–2 limes


To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chili, spring onions and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chili, and put it into a bowl ready to go.

Tuesday, January 4, 2011

Vegetable Lover’s Meatloaf with Balsamic Glaze

Vegetable Lover’s Meatloaf with Balsamic Glaze

• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 lbs ground meat substitute-- the orig recipe calls for ground turkey. I'm using burger crumbles this time, maybe ground poultry tvp next time.
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Monday, January 3, 2011

Cabbage Stew

Cabbage and Bread Stew

Serves: 6

* 3 to 4 cups cubed (about 1 inch) Italian or sourdough bread
* 2 TBS olive oil
* 2 large onions, quartered and thinly sliced
* 3 to 4 cloves garlic
* 5 cups water
* 2 large carrots, peeled and diced
* 2 large or 3 medium potatoes, diced
* 4 cups coarsely shredded green cabbage
* 1 medium green or red bell pepper, diced
* 1 16oz can salt-free diced or stewed tomatoes, undrained
* 1/4 cup dry red wine -- I'm using heavy veggie beef stock
* 1 teaspoon paprika
* 1/2 teaspoon cumin
* 3 TBS lemon juice-- I'm skipping this bc DH doesn't care for sweet n sour
* 3 TBS natural granulated sugar-- skipping this too - no sweet n sour for DH
* Salt and freshly ground pepper to taste

Preheat the oven to 300 degrees. Spread the bread cubes in a single layer on a baking sheet and bake until golden and crisp, about 12 to 15 minutes. Remove from the oven and set aside.

Heat the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until golden, about 10 minutes.

Add the water, carrots, potatoes, cabbage, bell peppers, tomatoes, wine/broth, paprika, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 30 to 35 minutes, or until the vegetables are tender.

Stir in the lemon juice and sugar. There should be a subtle sweet-sour balance. If you’d like it to be more pronounced, add more lemon juice and/or sugar to your liking.

Season with salt and pepper, then simmer over very low heat for 10 minutes longer. If time allows, let the stew stand off the heat for an hour or two, then heat through before serving.

When ready to serve, divide the bread cubes among the serving bowls and ladle the stew over them. The bread will absorb much of the liquid and add a tasty, textural element to the stew. Remember, if you don't use a good crusty loaf, you're gonna get nothing but a flavorful soggy stoup :)

Saturday, January 1, 2011

Hoppin' John

* 1 cup sliced celery
* 1 medium onion
* 2 cloves garlic, minced
* 1 tablespoon oil or 1 tablespoon butter
* 4 cups water
* 2 1/2 cups veggie chicken broth
* 16 oz black-eyed peas (fresh or frozen, thawed)
* 1/2 lb cut up vegetarian sausage or wham (The wham is wonderful in this!!)
* 1/4 teaspoon dry crushed red pepper
* 3 bay leaves
* 3 cups cooked long-grain rice

Prep Time: 15 mins
Total Time: 1 1/4 hr

1. Saute the first 3 ingredients in hot oil or butter until tender.
2. Add water and next 5 ingredients.
3. Bring to boil; cover, reduce heat, and simmer 40 min or until peas are tender.
4. Remove and discard bay leaf.
5. Serve over rice.
Related Posts Widget for Blogs by LinkWithin
Related Posts Widget for Blogs by LinkWithin