Peanut Butter Granola

Peanut Butter Granola

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

Ingredients:
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.


Equipment:
Large wooden spoon
4 or 5 qt. slow cooker
Medium-sized microwave- safe glass bowl
Plastic wrap
Rubber spatula
Timer
Potholder
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!



ORZO RISOTTO

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

DIRECTIONS
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

Preparation

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)

Preparation

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.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

Ingredients:
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)

Directions:
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.

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.)

Toppings

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

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!!!

Ingredients

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)


Instructions

*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.

Lazy Florentine Lasagna

Lazy Florentine Lasagna
Thanks, Rachael :)

Ingredients

* 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.