Pumpkin Bread Pudding

After sampling some of Sundance's pumpkin bread pudding last week, I wanted to make some myself--and my mom's birthday seemed just the occasion. I combined a few recipes from the internet and it turned out really good. Rich. Pumkiney. Delicious. If you're into that sort of thing... :)
Pumpkin Bread Pudding

• 10 ounces French bread, torn into small pieces, about 5 or 6 cups
• 1 1/2 cup organic 2% milk
• 1/2 cup heavy cream
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla
• 2/3 cup white chocolate chips

Butter an 11x7-inch baking dish (or a 10-inch round baking dish). Heat oven to 350°.
In a bowl, cover the torn bread with the milk and cream; set aside.
In another bowl, combine eggs, sugars, pumpkin, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Add white chocolate chips. Mix gently throughout.
Pour mixture into the prepared baking dish. Bake for 45 to 60 minutes, or until set.
Serve with warm toffee sauce, sugared pecans and vanilla ice cream.

Toffee Sauce

• 1/2 cup dark brown sugar
• 4 Tbsp unsalted butter, cut into pieces
• 1/4 cup heavy cream
• 1/4 tsp pure vanilla extract

Place the butter, sugar and cream in a saucepan and bring to a boil. Boil for about 3 minutes then remove from heat and stir in the vanilla extract.

Cinnamon-Sugared Pecans

• 1 small pkg pecan pieces
• 2 Tbsp sugar
• 1/4 tsp cinnamon

Place the pecans in a hot pan on med/high heat, constantly stirring. Once you start to smell the pecans, add the sugar and cinnamon. As the sugar turns to a liquid state, stir the pecans until they are all coated. Then remove them from the hot pan and let cool.

Squash and Cabbage Stew

I had half of a banana squash and a half head of cabbage in the fridge that needed to be used, so I thought this recipe would do the trick. It's definitely one of those soups that tastes better when the ingredients have time to "stew" together for a while--but I'm sure you could make a quicker version out of it if you wanted. I served it with my new favorite Honey Oatmeal Bread, but any crusty bread would do the trick. Now that's a nutrient-packed meal (and a good one, to boot).

Squash and Cabbage Stew
1 Tbsp butter
2 Tbsp olive oil
1 large onion, small diced
2 carrots, diced
2 garlic cloves, minced
1/2 large winter squash (I used banana squash)
1 can petite diced tomatoes (I cut them up even smaller)
2 cups chicken stock
3 to 4 cups water
1/2 tsp dried thyme
1/4 tsp dried oregano
1 bay leaf
1 Parmesan rind
1 can white beans, rinsed and drained
1/2 head cabbage, cut into small pieces
salt and pepper to taste

Heat the butter and oil in a heavy based soup pan and add the onion and carrots. Saute until soft and translucent. Add the garlic and squash, stir well to coat each chunk and then leave to soften, stirring occasionally for about 10 mins.

Add the tomatoes, bay leaf and herbs to the pan, stir well and allow to bubble gently for a couple of minutes before adding the water or stock and the parmesan rind.

Turn up the heat and bring the pan to a gentle boil, cover the pan, putting the lid ajar so steam can escape, lower the heat and leave the pan at a gentle simmer for about 1 hour, stirring occasionally.

Add the beans and cabbage and heat to a low boil for another 10 minutes. Remove the pan from the heat, season with salt and freshly ground black pepper and leave it to rest for at least one hour. Refrigerate and then reheat when ready to eat--the soup taste better the longer it sits.

Serve with plenty of freshly grated parmesan and good crusty bread.

Pumpkin Butter

"All's I know" is when I found this recipe and knew I had to make it. Had to. Is there any better way to celebrate pumpkin season than by slathering toast, pancakes, and everything else you can find with a thick layer of pumpkin butter? I didn't think so.
Pumpkin Butter

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Polenta 2-Ways

Polenta is so fun--not only to say..."pO-len-taaaa!"...but also to eat since you can prepare it in so many ways. Creamy, chilled, baked, grilled--you get the idea. This first recipe is from Katie Brown's Weekends and I liked the idea of making a polenta-base and then letting everyone top it as they wish. (I accidentally put the polenta on a large baking sheet instead of a 13x9 pan which made it thinner, but it still worked. Next time I will pay attention and put in the right pan because I would have liked it a little more substantial.)
For the toppings, I sauteed diced sweet onion, zucchini and a couple tomatoes with some thyme and oregano. I also added some thinly sliced ham and swiss cheese.This was surprisingly quick (minus the chilling time) and easy--a fun, family dinner.
Create Your Own Polenta Bar
3 cups chicken broth
1 cup milk
1/4 tsp salt
2 cups yellow cornmeal
1 Tbsp butter
1/3 cup Parmesan cheese
1 Tbsp melted butter

1. Line a 13x9x2-inch baking pan with parchment paper
2. In a large saucepan, bring broth and milk to a boil. Add salt. Whisking constantly, add cornmeal in a slow, steady stream.
3. Cook over low heat, whisking occasionally, until polenta is thickened and bubbly. Remove from heat.
4. Add 1 Tbsp butter and Parmesan and whisk to mix well.
5. Pour polenta onto the parchment paper in the pan and spread evenly. Chill until firm, about 30 mins to 1 hour.
6. To serve, brush with melted butter and broil for 3 to 5 minutes. Sprinkle with your choice of toppings and cut into bars.

Ideas for Toppings:
sauteed sweet onion, zucchini, tomatoes, thyme and oregano
sauteed mushrooms, onions and parsley
Italian sausage and tomato sauce
shredded cheese and ham
cheddar cheese, sour cream and bacon


This second recipe is from one of my favorite books, Vegetarian Classics, which describes it as follows: "Velvety smooth polenta baked with a layer of vegetables and cheese is an ideal casserole because it is so substantial and full-flavored. The fact that it can be completely assembled in advance adds to its charm." I concur :) It was cheesy and delicious. You do get quite a workout from all the whisking, but it's worth it.

Baked Vegetable Polenta
1 Tbsp olive oil
1 medium onion, minced
1 cup thinly sliced fennel (or 1 red bell pepper, minced)
1 medium zucchini, quartered lengthwise and thinly sliced
2/3 cup drained and diced canned tomatoes
1 cup frozen corn, thawed
salt & freshly ground black pepper to taste

The Polenta:
2 cups milk
1 1/2 cups water
1 cup cornmeal
2 garlic cloves, put through a press (or grated)
3/4 tsp salt
1/3 cup grated Parmesan cheese
1 1/2 Tbsp finely shredded fresh basil
1 cup grated fontina cheese

1. Heat oil in large skillet over medium heat. Add the onion and fennel (or bell pepper), and saute about 10 minutes until the fennel is crisp/tender. Stir in zucchini and tomatoes, and cover the pan. Cook 10 minutes. Stir in corn, salt and pepper, and remove from heat.
2. Butter a 2 1/2 quart baking dish or other shallow casserole.
3. In a 3 quart saucepan, combine milk and water. Add the cornmeal, garlic and salt, and whisk until smooth. Place over medium-high heat and bring to a boil, whisking continuously. Lower the heat and whisk until the polenta resembles soft mashed potatoes, about 10 minutes. Whisk in the Parmesan and basil.
4. Pour half of the polenta into the prepared casserole. Cover with half of the vegetables and cheese. Spoon the remaining polenta and top with the remaining vegetables and cheese.
5. Let the casserole sit at least 30 minutes or up to 24 hours before baking (cover and refrigerate if more than 1 hour).
6. Preheat oven to 400 degrees. Bake polenta about 25 minutes or until it is golden on top and bubbly. Let sit 10 minutes before serving.

Apple Upside-Down Cake

For General Conference weekend, we always like to have something special for breakfast. I had found this recipe for Apple Upside-Down Cake that looked delicious, but I thought I should cut down on a little of the butter and sugar (and add some whole wheat flour) to make it more breakfast-appropriate :) Served with some whipped cream, it was perfect for a special morning treat.
Apple Upside-Down Cake
1 stick butter, softened
1/3 cup brown sugar
2 Tbsp maple syrup
2 large, crisp apples, peeled and cut into 1/2 inch chunks
1 tsp fresh lemon juice
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cup flour (I used 1 cup white flour, 1/2 cup whole wheat flour)
1 tsp baking powder
2/3 cup sugar
2 large eggs
1/2 tsp vanilla
1/2 cup buttermilk

1. Preheat over to 350. Butter a 9 inch round cake pan, one at least 2 inches deep (I didn't have one deep enough, so a I used a 8x8 square pan).
2. In a medium sauce pan, melt 4 Tbsp butter. Add the brown sugar, maple syrup and stir over medium heat until the sugar bubbles. Remove from heat and stir in apples, lemon juice and cinnamon. Spread on bottom of cake pan.
3. In a bowl, whisk together flour, baking powder and salt. Set aside.
4. In a separate bowl, whip 4 Tbsp butter until smooth. Add sugar and beat on medium until light and fluffy. Add eggs. Mix and add in vanilla. Add flour mixture and buttermilk. Mix until just combined.
5. Drop by spoonfuls over apples in pan, covering apples completely. Bake until golden, about 35 mins (longer if using 8x8 pan). When done, let rest 5 minutes then flip over on plate. Serve with whipped cream or ice cream.

Blackberry Upside-Down Cake

My amazing neighbor brought over a box full of goodies from her garden--sweet onions, potatoes, zucchinis, peppers, and blackberries. Now that's my kind of neighbor! :) I needed to use up the last of blackberries and this recipe was calling out my name...Lindy! Bake me!...So I did. And it was fantastic--warm, lemony, blackberry-ey. Serve with some vanilla ice cream and you've got the perfect summer dessert!
Blackberry Upside-Down Cake

Topping:
1/4 cup butter
1/2 cup firmly-packed brown sugar
1 1/2 teaspoon grated lemon zest
1/4 chopped nuts (of your choice--I didn't use)
3 cups fresh blackberries

Preheat oven to 350 degrees F.

In a 10-inch cast-iron frying pan or a 9x2-inch cake pan (I used a 8x8x2 baking dish) melt butter or margarine in heated oven. Stir in brown sugar until blended. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside.

Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup butter, room temperature
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract

In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over blackberries in frying pan, spreading evenly.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Makes 8 servings.

Zucchini and Cucumber Salad

I did a variation on this recipe tonight for dinner and we really liked it. I needed to make note of it so I wouldn't forget (as is often the case).
Zucchini and Cucumber Salad
2 or 3 small zucchinis, thinly sliced
2 or 3 small cucumbers, thinly sliced
1 or 2 tomatoes, diced (or cherry or pear tomatoes cut in half)
1/2 sweet onion, thinly sliced
2 Tbsp flat-leaf parsley, chopped
1/3 cup extra virgin olive oil
1/4 cup cider vinegar (I just used white vinegar)
3 Tbsp balsamic vinegar
1/2 Tbsp dijon mustard
1/2 tsp salt
1/8 tsp garlic powder

In a large bowl, combine zucchini, cucumber, onion, tomatoes, and parsley. For dressing, whisk together oil, vinegars, mustard, salt, and garlic powder. Add to zucchini mixture; toss to coat. Season cucumber salad with additional salt and pepper. If desired, cover and chill up to 24 hours.

Update: I cut up pieces of day-old ciabatta bread and added it to the salad the next day for lunch--beyond fabulous! Seriously--that was the best panzanella salad I think I've ever had.

Pineapple Zucchini Cake w/ Cream Cheese Frosting

Is your garden pumping out a zucchini-a-day? My is, and I hope it doesn't stop. I've made quite a few batches of the Banana Zucchini Bread but am running out of neighbors to share it with :) As soon as I saw this recipe for Pineapple Zucchini Sheet Cake with Cream Cheese Frosting, I knew it was next on the list of things to make. So I made it tonight for Family Night and oh man, it did not disappoint. This recipe is definitely a keeper.
Pineapple Zucchini Sheet Cake

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
  
• 1-¼ cup granulated sugar (I just used 1 cup and it was plenty)
  
• 1/2 cup sweetened flaked coconut
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 tsp freshly grated nutmeg, optional
• 1 pinch ginger, optional
• 3 tablespoons canola oil
• 2 whole large eggs
• 1 tsp vanilla
• 2 cups grated (unpeeled) zucchini (*see note)
• 1 (20 Oz.) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)

Preheat oven to 350°.

Combine flour, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine sugar, oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

Cream Cheese Frosting

• 2 tablespoons butter, softened
• 8 ounces low-fat cream cheese, softened
• 2 cups powdered sugar, approx.
• 2 teaspoons vanilla extract
• splash of milk or pineapple juice, if necessary

Combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

*NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.

And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

Two-Way Ratatouille

Lindy's Ratatouille
(this is a slightly-tweaked version of the Summer Vegetable Ratatouille listed below. I wanted to make a more tomato-ey version closer to the amazing Ratatouille I bought on the street in Paris. I ate my bowl of ratatouille with a baguette in the park at the base of the Eiffel Tower--I'm sorry, but it doesn't get more Parisian than that :))

1 large sweet onion, thinly sliced or small diced
1 red or yellow bell pepper, small diced
1 zucchini, cubed
1 yellow squash, cubed
2 or 3 cloves garlic, minced
2 tomatoes, diced
1/2 can tomato sauce
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
1 to 2 tsp Balsamic vinegar

Heat 2 Tbsp olive oil in large pan. Saute onions and pepper until slightly tender. Add zucchini and squash and cook 2-3 minutes. Add garlic and cook a couple more minutes. Add diced tomatoes, tomato sauce, herbs, salt and pepper. Cook uncovered 10-15 minutes on med-low heat. When vegetables are tender and sauce has thickened, add Balsamic vinegar and remove from heat. Check seasonings.

Serve on crepes with melted swiss cheese or alongside a sliced baguette. Delicioux!


Summer Vegetable Ratatouille
1 large onion, thinly sliced
1 green bell pepper, seeded and cubed
1 yellow or red bell pepper, seeded and cubed
1 medium eggplant, cubed (I usually don't have on hand)
1 zucchini, cubed
1 yellow squash, cubed
2 or 3 cloves garlic, minced
4 Roma tomatoes, chopped
1/4 cup olive oil
1 bay leaf
2 Tbsp chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Heat 2 Tbsp oil in large pot over medium-low heat. Add onions and peppers and cook 2 or 3 minutes until slightly tender.
Add remaining 2 Tbsp olive oil to pan with zucchini, squash and eggplant. Saute until slightly tender. Add garlic and cook a minute longer.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium-low heat for 15 minutes.
Add the chopped tomatoes and parsley to the pot and cook another 10-15 minutes. Stir occasionally.
Remove bay leaf and adjust seasoning.

Veggie Tales Out, Dude.

I'm taking Veggie Tales offline for a while.
Why?
Well, it's not you, it's me.
totally.
When posting recipes I feel a sort of pressure to make sure the recipe is perfected and that there is a picture. I know, I'm a freak. But I just don't want to feel responsible for any meal-disasters at your house. I am, however, perfectly comfortable with meal disasters at my house :)

Because of this self-imposed pressure, I have stopped posting recipes and therefore have no place to record the recipes I am trying. And, in truth, that is what I use Veggie Tales for--to keep track of recipes I find and recipes I create. Otherwise, everything gets lost in the dark abyss know as my brain.

Anyway, sorry for the inconvenience. Feel free to copy any recipes you'll need until the day Veggie Tales returns in all it's glory. And your guess is as good as mine as to when that day will be...

Luvs--

Oatmeal Coconut Raisin Cookies

That's a mouthful to say, isn't it. Good thing these cookies are only bite-size. They really should be called Chewy Oatmeal Coconut Raisin Cookies, but that's a little much :) Remember these cookies? I started to make another batch before I realized I was out of nutmeg. oops. So I thought I'd take the opportunity to play with the recipe a little. Instead of the 1/2 tsp nutmeg, I added 1/4 tsp cinnamon and then a mix of allspice, ground cloves and ginger to make up the other 1/4 tsp. And hey, why not throw in a 1/2 cup of raisins? The result--fantastic. The perfect after-school snack (or anytime snack). I love a happy mistake.
Oatmeal Coconut Raisin Cookies
1 1/4 cups 5-minute organic rolled oats
1/2 cup packed brown sugar
1/4 cup shredded coconut
1 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp mixture of allspice, ground cloves and ginger
4 Tbsp sweet butter, melted
1 large egg, beaten
3/4 tsp vanilla extract
1/2 cup raisins

Preheat the oven to 350 F. Butter two baking sheets (I just lined mine with parchment paper). Combine the oats, brown sugar, coconut, flour, spices, and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla, then mix these into the dry ingredients. Gently mix in raisins. Drop teaspoonfuls onto the baking sheets about three inches apart in all directions and flatten with the back of a fork. Bake for about eight minutes, or until nicely browned. Remove the baking sheets to the countertop and let the cookies cool for a couple of minutes, then transfer them to a wire rack to cool completely before stacking. Makes about two dozen small cookies.

Pad Thai with Crispy Tofu

I've been loving my new cookbook, Vegetarian Classics by Jeanne Lemlin, but was a little skeptical of the recipe for Pad Thai since it didn't call for anything too exotic--meaning, no fish sauce. I'm picky when it comes to my pad thai :), but I wanted to give it a try even though I didn't have rice noodles (I was going to have to use spaghetti noodles--blasphemy!) and I didn't have any bean sprouts. But I made do with what I had and guess what? This was the best tasting Pad Thai I've eaten in a loooong time! I was in heaven--noodle heaven--and will be making this again and again (even with spaghetti noodles).
Pad Thai with Crispy Tofu
8 ounces dried rice stick noodles (I used whole wheat spaghetti, or you could use linguine)
1 pound extra-firm tofu, sliced 1/2 inch thick, patted very dry, and cut into 1/2-inch cubes
2 large eggs, well beaten
1/3 cup chopped roasted peanuts
1 cup bean sprouts (I didn't have, so I used 1 large carrot and 1 medium zucchini, grated)
2 scallions, thinly sliced
extra lime wedges for squeezing over top*
sauce:
1/4 cup tomato paste
1/3 cup firmly packed brown sugar
1/4 cup tamari soy suace (I just used regular soy sauce)
3 Tbsp lime juice
1/2 tsp Asian sesame oil
1 garlic clove, minced
1/2 tsp chili paste or 1/4 tsp crushed red pepper flakes

1. Mix all the sauce ingredients together in a small bowl and set aside.
2. Bring a large pot of water to a boil. Drop in the rice stick noodles and toss very well with tongs to make sure they don't stick together. Cook until al dente (they will soften further when stir-fried). Rinse and drain thoroughly.
3. Heat 1 Tbsp canola oil in a large nonstick skillet over medium-high heat. When the oil is very hot, add the tofu. Stir-fry until golden all over. Place the tofu on a platter.
4. Add a 1/2 Tbsp oil to the pan. Pour in the eggs and quickly cook like a pancake. Remove to a plate and cut into bite-size pieces.
5. Add 1/2 Tbsp oil to the pan. (Add grated zucchini and carrots, if using, and cook for just a minute). Add the noodles, tofu, eggs, peanuts, and bean sprouts, and mix with tongs. Pour on the sauce and toss to coat well. Cook until hot throughout, about 2 minutes. Sprinkle on the scallions, toss and serve.
*I also like to squeeze a little more fresh lime juice over top at the end.

Corn, Bean and Quinoa Salad

This weekend I did a simplified version of the Corn, Shrimp and Quinoa Salad. I didn't have any shrimp and I only had a little quinoa left, but I wanted a refreshing, nutritious salad. I loved how it turned out so I wanted to make note of it--

Corn, Bean and Quinoa Salad
1/2 cup uncooked quinoa
1 can black beans, drained and rinsed
1 can sweet corn, drained
1/2 green bell pepper, minced
1/4 c red onion, minced
1 scallion, thinly sliced
2 Tbsp fresh cilantro, minced
2 Tbsp extra virgin olive oil
1 Tbsp dijon mustard
juice of one lime (more if wanted)
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper

1. Cook quinoa according to directions. Let cool slightly.
2. Combine beans, corn, bell pepper, onion, scallion and cilantro in medium-sized salad bowl.
3. Whisk together oil, mustard, lime juice, sugar, salt and pepper and pour over corn mixture.
4. Add cooked quinoa and stir to combine. Refrigerate until serve.

Asparagus Frittata with Spinach Salad

As is usually the case, I decided what to make for dinner based on what was just "hanging out" in the fridge. I had a small bunch of asparagus, a large sweet potato and a half bag of spinach. Okay then--Asparagus Frittata with Spinach Salad it is! I did the same as the Sweet Potato Frittata except instead of the green pepper, I cut up the asparagus into small pieces (and saved the tips for garnish--which I boiled in the microwave for a minute or so). And I didn't add any herbs. I also topped it with Parmesan cheese the last few minutes of baking. So I think I've proved that this recipe can be adapted to anything you have hanging around--well, almost anything :) And for the salad, I did a quick variation of this honey-mustard dressing recipe. It was quick and yummy--my two favorite things.
Spinach Salad with Honey-Mustard Dressing
1 bag baby spinach
1 can mandarin oranges
2 green onions, sliced
1/2 bottle bacon pieces
handful chopped pecans (optional)
dressing:
1 clove garlic, minced (I just used a little garlic powder)
2 Tbsp white or cider vinegar
2 Tbsp. honey
2 Tbsp Dijon mustard
1/2 tsp. ground pepper
1/4 cup salad oil (I just used about 2 Tbsp)

April Fool's Day Hay

This isn't necessarily supposed to be an April Fool's Day dinner, but it happened to be April Fool's Day and "day" rhymes with "hay," so there you go--April Fool's Day Hay. And you can tell your kids you're have "Cabbage and Hay" for dinner and they'll think you are joking, but you're not. ha, ha. This recipe is from Rachael Ray's magazine and since I've been on a cabbage-kick since St. Patrick's Day, I wanted to give it a try. She calls it Pizzoccheri or "cabbage and hay." It sounded a little starch/carb-heavy with the potatoes, so I left them out. We all liked it--even the slow-eaters. Camden particularly was eating slow and when asked why, she said, "I'm just enjoying it, Mom." Well-said, Camden. Then when the kids asked what was for dessert, I went along with the "hay" theme and served them "mini-haystacks" (chewy oatmeal-coconut cookies). I love a good theme :)
"Cabbage and Hay" Spaghetti
1 lb whole wheat spaghetti (I used about 10 oz.)
2 baking potatoes, peeled and cut into small cubes (I didn't use)
2 Tbsp extra-virgin olive oil
1/2 head cabbage, thinly sliced
1 large onion, thinly sliced
2 to 3 cloves garlic, grated or minced
1/2 cup vegetable broth
12 large sage leaves (I didn't have, so I added 1/4 tsp dried oregano and 1/4 tsp dried thyme)
4 Tbsp butter, cut into pieces (Since I wasn't frying sage leaves, I only added 1 Tbsp to the cooked cabbage)
salt and pepper
Parmigiano-reggiano cheese

1. Bring a large pot of water to a boil, salt it and add the spaghetti and the potatoes. Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes; drain.
2. While the pasta is cooking, in a large skillet, heat the oil over medium heat. Stir in the cabbage, onion and garlic; season with salt and pepper (and oregano and thyme if not using sage leaves). Cook until tender, about 8 to 10 minutes. Stir in the vegetable broth and simmer for 5 minutes.
3. In a medium skillet, melt the butter over medium-low heat. Add the sage leaves and cook until crisp. (I didn't do this step)
4. Toss the pasta with the cabbage mixture (I added 1 Tbsp butter). Then add the sage leaves (if using) and cheese and toss.

Chewy Oatmeal-Coconut Cookies

I got this recipe from livestrong.com and was skeptical at first. To get 2 dozen, you have to make them really small, but according to the recipe, "these delicious cookies have a caramel flavor and a chewy consistency that makes them irresistible." And you know what? I have to agree since I've eaten a dozen already--but remember, they're small, so it's okay :)

Chewy Oatmeal-Coconut Cookies

1 ¼ cups 5-minute organic rolled oats
½ cup packed brown sugar
¼ cup shredded coconut
4 Tbl. sweet butter
1 large egg, beaten
1 Tbl. all-purpose flour
¾ tsp. vanilla extract
½ tsp. grated nutmeg
¼ tsp. salt

Preheat the oven to 350 F. Butter two baking sheets. Combine the oats, brown sugar, coconut, flour, nutmeg, and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla, then mix these into the dry ingredients. Drop teaspoonfuls onto the baking sheets about three inches apart in all directions and flatten with the back of a fork. Bake for about eight minutes, or until nicely browned. Remove the baking sheets to the countertop and let the cookies cool for a couple of minutes, then transfer them to a wire rack to cool completely before stacking. Makes about two dozen cookies.

Miracle Lentil Soup

Another soup recipe--I'm sorry. Not really :) I'm not sorry because this soup is miraculous. Miracle Soup--you heard it here first. I'm suffering from an end-of-winter cold and feeling rather miserable, and the snow falling and wind howling outside isn't helping either. But this soup is helping...a lot. I mean, just look at the ingredients: lentils, onions, carrots, celery, garlic, lemon, ground red pepper, spinach--could you put any more cold-fighting, power-house foods in one pot? I didn't think so.
Spinach and Lentil Soup, i.e. Miracle Soup
1 c. dry lentils
5 c. water
1 med. onion, chopped
1 c. chopped celery
1 c. sliced carrot
2 tsp instant chicken bouillon granules
2 cloves garlic, minced
1/2 tsp finely shredded lemon peel
1/8 tsp ground red pepper
1 c. cubed fully cooked lean ham (I didn't use--so I added about 1/4 tsp salt and freshly ground pepper at the end)
2 c. chopped fresh spinach

Rinse and drain lentils. In a large saucepan combine water, lentils, onion, celery, carrot, bouillon granules, garlic, lemon peel and red pepper. Bring to boil, reduce heat. Cover and simmer for 45 minutes. Add ham (if using), simmer uncovered 15 mins. Check seasoning, stir in spinach and serve.

Corn and Potato Soup

In deciding on what to make for dinner tonight, I took two factors into consideration: 1) We are all coming down with colds and feeling yucky, and 2) I had some mashed potatoes in the fridge leftover from last night's dinner. So that meant only one option--soup. A creamy potato soup. Voila! Corn and Potato Soup it is! If only every dinner decision was that easy :) (This soup isn't as thick as a chowder, which we liked, but you could definitely make it thicker by adding about 2 Tbsp of flour before adding the chicken stock or omitting one can of chicken stock.)

Corn and Potato Soup
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 jalapeno, seeded and finely chopped
2 cloves garlic, minced
2 cans chicken stock
1 can creamed corn
2 cups frozen corn
2 cups cooked potatoes, diced (or slightly mashed)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 green onions, chopped
1 cup grated cheddar cheese

1. Heat olive oil in large soup pan. Add onions, bell pepper, carrots and celery. Saute until slightly tender. Add jalepeno and garlic. Cook for one or two more minutes.
2. Add chicken stock, creamed corn and frozen corn. Bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
3. Add potatoes, salt and pepper. Cook until heated through.
4. Ladle into bowls. Top with grated cheese and green onions.

Spring-ey Sunday Dinner

Nothing says Spring more than baby red potatoes, asparagus, and roasted pork tenderloin--agreed? I was in a spring-ey mood from the warm weather this past week--too bad it's snowing today :( But we enjoyed the spring atmosphere while it lasted and had a fun Sunday dinner with Grandpa and Grandma with some carrot cake to top it all off. Take that, snow day!

Roasted Pork Loin with Mustard Cream Sauce
(This recipe is based on Barefoot Contessa's Roast Loin of Pork with Fennel--she roasts the pork loin with fennel, carrots, potatoes and onions all in one big roasting pan. yum.)
1 boneless pork loin (2 1/2 to 3 lbs)--the recipe called for the pork loin to be trimmed and tied, but I just used two skinny tenderloins and didn't tie them
2 garlic cloves, small minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves (I used 1 tsp dried)
1/4 cup Dijon mustard

Preheat oven to 425 degrees. Mix garlic, salt, thyme and mustard. Spread mixture over pork loin and allow it to sit at room temperature for at least 30 minutes.
Place the pork loin in a roasting pan (I used a baking sheet lined with aluminum foil, the edges folded up to catch any juices). Cook for 30 to 50 minutes or until meat thermometer inserted into the middle of the pork reads exactly 138 degrees. (The instructions that were with my tenderloin said to cook it 20 minutes for every pound--so I cooked it for 45 mins.)
Remove from oven. Cover meat with aluminum foil and allow it to rest for 15 minutes before cutting.

Mustard Cream Sauce
1/3 cup Dijon mustard (I like the Dijon mustard with flecks of mustard seed so it looks "mustardy")
1/3 cup plain yogurt
2 Tbsp apricot preserves
1 green onion, sliced
In a medium bowl, stir together sour cream, mustard, jam, and onion until blended. Serve with pork chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.

Roasted Red Potatoes
Depending on the size of the potatoes, I cut them in half or quarters.
Spread potatoes out on a baking sheet (I line it with aluminum foil for easy clean-up).
Drizzle with olive oil and sprinkle with kosher salt, ground black pepper and garlic powder.
Roast in 425 degree oven for 40-50 minutes.

Roasted Asparagus
Trim off asparagus ends.
Same method as potatoes--place on baking sheet, drizzle with olive oil, kosher salt and black pepper.
Roast in 425 degree oven for 10 minutes.
Squeeze fresh lemon juice over top before serving.
Carrot Cake
(this recipe was adapted from a friend's family recipe--Grandma Gibbons' Carrot Cake)
1 3/4 cups granulated sugar
3/4 cup oil
3/4 cup applesauce
4 eggs
2 cups flour (I used 1 cup white flour, 1 cup wheat flour)
2 tsp baking soda
1 tsp allspice
1/4 tsp salt
3 cup grated carrots
1 cup chopped nuts
1 cup crushed pineapple, drained

Cream together sugar, oil, applesauce and eggs. Mix together flours, soda, allspice and salt. Sift and add to creamed mixture. Mix well then add grated carrots, chopped nuts and crushed pineapple. Bake in greased and floured tube pan or 2 round 10-inch pans for 40 minutes at 350 degrees (I used a 9x13 pan and baked it for 55 minutes at 325 degrees).

Icing
(I just used good ole' store-bought cream cheese frosting, but I thought I should include the recipe for posterity's sake :))
1 8oz. package of cream cheese
1 cube butter or margarine
1 package powdered sugar
1 tsp vanilla
Cream all ingredients together to a smooth, creamy consistency. Spread on cooled cake.

Cabbage, Potato and Bean Soup

I needed to use the leftover cabbage from St. Patrick's Day--so potato and cabbage soup seemed like a good idea. I got the idea to throw in some white beans from this recipe. It was delicious and nourishing. Next time I'm not feeling well, I going to ask for a big bowl of CPB soup :)

Cabbage, Potato and Bean Soup
1 onion, diced
2 carrots, small diced
2 stalks celery, small diced
2 Tbsp olive oil
2 cloves garlic, minced
2 potatoes, peeled and diced
2 cans chicken broth
1 cup water
1 can white beans, rinsed and drained
1/2 head cabbage, cut into small pieces
1 tsp salt
black pepper, to taste
Parmesan cheese, shredded

1. Heat oil in a large pot. Saute onion, celery and carrots. Add garlic and saute a minute longer.
2. Add broth, water, salt and diced potatoes. Cook until potatoes are almost tender, about 10 minutes.
3. Add beans and cabbage and cook until cabbage is tender. Season to taste.
4. Top with shredded Parmesan.

Corn, Shrimp and Quinoa Salad

This recipe is from the Sunflower Farmers Market website. What?! You haven't been to Sunflower Market? And you haven't been to Sunflower Market's website? Thanks to Heather's urging, I have--and so should you. It's great. So is this recipe. It was perfect on a warm, spring day like today.
Supersweet Corn, Shrimp and Quinoa Salad
3 c. cooked quinoa**, or prepared couscous
1 can (15 oz.) black beans, drained and rinsed
3 c. fresh supersweet corn kernels, 4 medium ears (I used a can of sweet corn, which I know could never compare to fresh supersweet corn, but it's still winter you know...)
1 c. seeded and diced (1/4 in.) red and green sweet bell pepper
1/2 c. chopped red onion, soaked in hot water for 5 min. and drained
1/4 c. thinly sliced scallions (white part and 1 inch of the green)
8 oz. good-quality salad shrimp, or 2 cups cooked chicken, smoked turkey, or imported boiled ham cut into 1/2 inch cubes (optional)
1/4 c. minced fresh cilantro leaves
1/3 c. extra virgin olive oil
3 Tbsp.cider vinegar
1 Tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. of sugar
(I also squeezed some fresh lime juice over the salad--it needed a little more acidity)
**Prepare with 1 c. uncooked quinoa; cook according to pkg. directions.

1. Add prepared quinoa to a large mixing bowl. Add the beans, corn, bell peppers, onion, scallions, and shrimp (if using) and toss to combine well.
2. To make the vinaigrette, in a sealable container, combine all the ingredients and shake for a few seconds, until the mixture thickens.
3. Toss the salad with the vinaigrette (use a little less if not using shrimp). Add salt to taste. Cover and refrigerate until needed.
4. Just before serving, toss the salad with the cilantro. Garnish with halved cherry tomatoes, or serve on a bed of greens, if desired.

Roasted Red Pepper Rotini Caesar

I was looking for something quick and easy for dinner, and I found this recipe printed on the back of the Healthy Harvest Rotini box :) Easy enough. And delicious, too.
Roasted Red Pepper Rotini Caesar (served hot)
1 pkg Ronzoni Healthy Harvest rotini (I'm sure any noodle would work--but I do like this whole grain pasta)
1 (12 oz) jar of roasted red peppers, sliced (I used three large peppers out of a jar, small diced)
4 cups fresh baby spinach
1 cup creamy Caesar dressing (I used just over 1/2 cup--a little goes a long way--and I like Ken's Steak House Creamy Caesar Lite dressing)
1 cup sliced cooked chicken (my addition to the recipe--to make it more substantial)
1 cup frozen sweet peas (another addition to the recipe)
Shredded Parmesan cheese
Cracked pepper

Cook pasta according to package directions. Heat a large saute pan with a light film of oil, toss in
chicken, red peppers and spinach; heat until warmed. Add peas and dressing, stirring frequently until heated, about 3-5 minutes. Toss pasta with sauce mixture. Top with parmesan cheese and cracked pepper.

Roasted Red Pepper Rotini Caesar (served cold)
Cook pasta according to package directions. In a mixing bowl, toss pasta, dressing, red peppers, spinach (and chicken and peas) until evenly mixed. Top pasta with parmesan cheese and cracked pepper. Refrigerate and serve.

Oatmeal Raisin Cookies

I finally bought Jessica Seinfeld's Deceptively Delicious cookbook because it was on clearance. On one hand, I like the idea of adding tons of veggies to normal foods without my children being the wiser; but on the other hand, I want my children to know and appreciate the fact they are eating vegetables--and like it, dang it :) I also knew that realistically I would never spend the time to cook and puree my veggies. It's just easier to throw them in there, I think. That's why I liked this recipe because it called for banana puree (oh, you mean mashed bananas?) and zucchini puree (I call that shredded zucchini--my children aren't afraid of little green specks, thank goodness). So this one was doable, and pretty tasty as well.
Oatmeal Raisin Cookies
1 cup whole-wheat flour (I ended up adding about 1/3 cup more)
1 cup old-fashioned oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup firmly packed brown sugar
6 Tbsp margarine (I used 4 Tbsp butter)
1/2 cup banana puree (one ripe banana, mashed)
1/2 cup zucchini puree (1/2 cup shredded zucchini)
1 large egg white
1/2 cup raisins
1/2 cup chopped walnuts (optional)

1. Preheat over to 350 degrees. Coat two baking sheets with cooking spray, or line with parchment)
2. In a bowl combine flour, oats, soda, salt and cinnamon.
3. In a large bowl, beat the sugar and margarine. Add banana, zucchini and egg white. Stir just to blend. Add the flour mixture, raisins and nuts. Stir to combine.
4. Drop the dough by heaping tablespoonful onto the baking sheets. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.
Makes 2 dozen cookies

Tuna Noodle Casserole

On Monday it was snowy and cold. yuck. I was in need of some serious comfort food--something "warm and cozy" as we say around here--so I was intrigued by this updated version of Tuna Casserole from Better Homes and Gardens. It didn't disappoint and I was left feeling nice and comforted, I mean full. The kids gobbled it up quickly too, almost as fast as their asparagus--I love that they are fans of asparagus, because that's important this time of year :)
Tuna Noodle Casserole
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter (I just used 2 Tbsp)
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained (I used canned chicken)
1/2 cup bottled roasted red sweet peppers, chopped
fried onions for topping, optional

1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with fried onions. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

One Year Older? Wiser? Veggi-er?

On February 20th, Veggie Tales turned 1 Year Old! Happy Belated Birthday Veggie-Baby :) I was planning an elaborate blog-iversary post about the past year in Veggie-land and how far we've come as herbivores, yadda, yadda. But it seemed to come across as either "Look at us, we eat whole grains and veggies--neener, neener" or "Man, I can't believe we're still eating hot dogs and fruit snacks (and diet coke, shhhh)." So, I'm just going to say

Happy Birthday Veggie Tales!

Thank you for giving me a reason to think outside the box (Hamburger Helper box, that is) and try new things. It really has been rewarding to see small changes in my family's eating habits and my cooking habits. We have a long way to go, but I think we're accomplishing our our initial goal from the first Veggie Tales post to "be more conscious of what we are putting into our bodies." I have found it challenging and fun to make dinners centered around a certain vegetable, rather than a certain meat. I love having a pantry stocked with brown rice, bulgur wheat, quinoa, barley flour, couscous, and wheat berries. I love that we haven't been nearly as sick this winter as last (knock on wood. knock on wood again, and again). I love that the girls have pretty much stopped complaining about peppers and have just come to expect them :) And to you reading this post, thank you for coming along for the ride. Here's to many more years of veggi-liciousness!

Some of our favs from the past year:
Zesty Succotash Salad
Potato and Squash Salad
Zucchini Frittata
Baked Oatmeal Pudding
Lentils and Rice
Vegetable Lasagna
Buckwheat Crepes with Zucchini
Banana Zucchini Bread
Whole Wheat Chocolate Chip Cookies
Zucchini Cheese Squares
Zucchini-Feta Casserole
Potato Kugel with Apples
Butterscotch Oatmeal Cookies
Banana Berry Pudding
While Chili with Tomato Garnish
Comfort Couscous
Ginger Pancakes

What have been some of your favorites?

Banana Oatmeal Hotcakes with Cran-Raspberry Syrup

Now these are my kind of pancakes :) This recipe is from "The New Mayo Clinic Cookbook" and I'll take these "healthy" hotcakes over the plain stuff any day. I love the texture of them from the bananas and cooked oats--which also make them moist and flavorful. The book included a recipe for Spiced Maple Syrup or it said you can top them with sliced bananas warmed in a frying pan with a little butter. Mmmm. But I loved them with my made-up Cran-Raspberry Syrup and homemade yogurt (see previous post).
Banana-Oatmeal Hotcakes
1/2 cup old-fashioned rolled oats
1 cup water
2 Tbsp firmly packed brown sugar
2 Tbsp canola oil
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup low-fat milk
1/4 cup nonfat plain yogurt
1 banana, peeled and mashed
1 egg, slightly beaten

1. In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in brown sugar and oil. Set aside to cool slightly.
2. In a bowl, combine the flours, baking powder, baking soda, salt and cinnamon. Whisk to blend.
3. Add the milk, yogurt, and mashed banana to the oats and stir until well blended. Beat in the egg.
4. Add the flour mixture to the oat mixture and stir until just moistened.
5. Place a nonstick frying pan or griddle over medium heat. Spoon 1/4 cup pancake batter onto hot pan. Cook until the top surface is bubbly and the edges lightly browned, about 2 minutes. Turn and cook until the bottom is browned.

Spiced Maple Syrup
1 cup maple syrup
1 cinnamon stick
5-6 whole cloves
In a small saucepan, combine the syrup, cinnamon and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove cinnamon stick and cloves. Set syrup aside and keep warm.

Lindy's Cran-Raspberry Syrup
My neighbor brought over a large bag of frozen raspberries (yeah!). I really wanted to make some jam, but I didn't have any pectin. So I thought, what would happen if I mixed in some jelled cranberry sauce? You know me--I love a good experiment. And it turned out delicious--not quite jam thickness, but a perfect syrup consistency. I put half in the fridge and half in the freezer for another day.
4 cups fresh or frozen raspberries
1 can jellied cranberry sauce
1 cup sugar
2 Tbsp lemon juice

Place all ingredients in a large saucepan. Heat to a low boil. Boil for 1 or 2 minutes. Strain through sieve into containers (I used a larger-holed sieve so some seeds remained, but you could use a fine sieve to keep all the seeds out). Let cool. Place in refrigerator or freezer.

Homemade Yogurt

A while back, I started to get concerned about one of our breakfast eating habits--yogurt. My kids looooove Go-Gurts and would eat them every morning as part of their breakfast. Now, I was glad they were eating yogurt because they certainly need the calcium (in that they aren't very good milk-drinkers), but I was concerned about the sugar and the food coloring. I had been working hard to get rid of the sugary cereals, but I realized the sugary, colored yogurts were basically as bad. So, I decided to go "old school" and buy a yogurt maker. I was totally intimiated at first, but thanks to this post by Heidi at 101 Cookbooks, and this video at Chezus.com, I was ready to enter the world of homemade yogurt. I used Heidi's recipe and it has turned out great every time. We add honey or jam and granola to make it sweet. Riley still misses her sugar-laden green goop, but the rest of us are loving the homemade stuff. Do you make your own yogurt? Any good recipes or ideas for flavorings?
Homemade Yogurt Recipe

4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2 cup organic yogurt (this will be your starter)

Making yogurt begins with milk. Readers of 101 Cookbooks will not be surprised with the advice to buy organic milk that is fresh as possible. Slowly heat the milk on the stove over low-medium heat.

At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.

For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.

The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.

If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.

Southwestern Quinoa and Chickpea Salad

According to the book "101 Foods That Could Save Your Life," quinoa is an amazing grain. It contains more protein than any other grain--a complete protein, containing all essential amino acids. Adding quinoa to soups, pasta dishes, or stuffings makes it easy to get more of its nutritional power in your diet every day. To preserve the nutrients and taste, it's best to buy quinoa in small amounts and to store it in an airtight container in the refrigerator or another cool, dark place.
Southwestern Quinoa and Chickpea Salad
1 cup quinoa
1 3/4 cups water
4 tsp olive oil
1 cup rinsed and drained canned chickpeas
1 medium tomato, seeded and chopped
3 Tbsp fresh lime juice
2 Tbsp minced fresh cilantro
1/2 tsp ground cumin
1 clove garlic, minced
1/8 tsp salt

Place quinoa in a fine sieve and rinse well with cold water. Drain and transfer to a medium saucepan.
Add the water and bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for 15 minutes, or until quinoa is tender. If all the water has not been absorbed, drain it through a fine sieve.
Place the quinoa in a medium bowl. Drizzle with the oil and toss to mix. Add the chickpeas, tomatoes, lime juice, cilantro, cumin, garlic and salt. Toss thoroughly to mix.

Makes 4 servings.

Roasted Vegetables with Spicy Sausage Couscous

I can't believe it's almost been a month since my last post! What happened to me?! I didn't take a break from cooking, that's for sure, just a break from blogging about it I guess. And there have been a few so-so-tasting meals that I deemed not worthy of entering blogdom. And there have been a lot of throw-together meals that tasted just great, but in reality weren't recipes as all. Like tonight's dinner, for example:
Roasted Vegetables with Spicy Sausage Couscous.

Let's see...
I had a couple of sweet potatoes, a couple of carrots and a to-die-for sweet onion (from my fabulous gardener neighbor). So I peeled and chopped them up into 1-inch pieces and tossed them on a baking sheet with olive oil, salt and pepper, and roasted them at 425 degrees for 30-35 minutes.

Meanwhile, I grabbed the couscous from the pantry and cooked 1 cup according to directions. I then sliced two spicy mango chicken sausages and sauteed them in a pan. I added a couple handfuls of fresh green beans, cut into 1-inch pieces, and some minced garlic.

When the green beans were crisp-tender and the sausage pieces browned, I added the cooked couscous with a little salt and pepper.

To serve, I piled the couscous on a plate and topped with the roasted veggies.

See?! That's not a recipe! But, it was delicious. So I'll have to remember it....oh yeah, that's what the blog's for :)

Comfort Couscous

Today I found a big container of Organic Whole Wheat Couscous at the store. I had never realized couscous was semolina wheat--I always thought of it as a rice or corn product (there are other grain products labeled as couscous made from barley, rice or corn), but traditionally it is wheat. Anyway, I was feeling achy and yucky from an on-coming cold/flu and for some reason a big bowl of couscous w/ veggies sounded sooo good and comforting. So that's what I made for dinner--my dinner. The kids had pizza, but whatever.
Comfort Couscous (or Couscous & Zucchini)
1 cup couscous
1 Tbsp olive oil
1/2 small onion, small diced
1 small zucchini, diced
1 clove garlic
1/4 tsp red pepper flakes
1/2 Tbsp mint leaves, sliced thin
salt

1. Cook couscous in small saucepan according to directions (mine called for 1 1/4 cup water, 1/4 tsp salt and 1 tsp butter).
2. In large saute pan, heat oil. Saute onions until softened. Add zucchini, garlic, red pepper flakes and desired salt. Cook until tender.
3. Fluff couscous with fork and add to vegetables. Remove from heat, add mint and toss to combine.

Ginger Pancakes

Now this is my kind of breakfast...or brunch...or dinner...or treat after dinner :) A lady in my ward made these for Enrichment Night as part of her class on "Cooking with Whole Grains." I was in lust at first sight, and then in love at first bite. She added cooked sweet potatoes to her batter (I added pureed pumpkin to mine). The pancakes are so light, and when topped with Killarney Cream (a whipped cream/sour cream syrup)...oh man...it's heaven. We made them tonight after dinner because I couldn't wait until morning. Patience isn't usually a problem for me unless it's being tested by Heavenly Ginger Pancakes. See, I couldn't even get a picture of the pancakes with the Killarney Cream because I ate them before I could get my camera :) You're lucky I got any pictures at all--
Ginger Pancakes
1 1/2 cups barley flour
1 tsp salt
2 tsp baking powder
2 Tbsp honey
2 eggs
1/3 cup melted butter (I used 1/4 cup and it worked just fine)
1 1/2 cups milk
1 (1/2-inch) cube fresh, peeled ginger root (or 1 tsp ground ginger)
1 cup cooked sweet potato or yam (I used pureed pumpkin)
Honey or syrup

1. Stir together flour, salt, and baking powder in a large mixing bowl.
2. Combine honey, eggs, butter, milk, sweet potato, and ginger root in Bosch blender. Whip until ginger is pureed (or just grate ginger before). Pour into flour mixture. Mix well.
3. Lightly grease griddle and heat. Pour batter into 8-inch circles on hot griddle. Turn once. Serve warm with honey or syrup (or Killarney Cream).
Makes 12 pancakes

Variations:
1. Whole wheat, oat, buckwheat, and rye flours may be used instead of barley flour.
2. Use 1 tsp cinnamon instead of ginger.


Killarney Cream
1 cup whipping cream
1 cup sour cream
4 Tbsp honey
2 cups sliced fruit (I didn't add any fruit)

Whip the sour cream and whipping cream together until soft peaks form. Slowly add the honey. Fold in fruit, if desired. Generously spread over pancakes.

Flexitarian Cajun Meatballs

What?!!? Sorry, I didn't know what else to call these mystery meatballs--since they're part-meat/part-veggie, "flexitarian" is the best I could come up with :) I was inspired by The Pioneer Woman's post of Ryan's Cajun Meatloaf. It looked so delicious, and spicy, and filled with colorful sweet peppers--how could I resist? The only problem being I was short on meat and short on time (notice I wasn't short on peppers :)). Solution? Cajun meatballs with the addition of pureed black beans. I added too many beans, however, making the insides a bit mushy (eek) so I had to flatten them out a little. Mini cajun sliders, anyone? It didn't effect the taste, though, and I made the adjustment to my recipe. I served these mystery delights with cooked carrots and cottage cheese which I though balanced the spicy/sweet meatballs nicely.

Sidenote: Since I was running short on time, I was a little chagrined at myself for buying regular carrots rather than the convenient baby-cut carrots (I kind of bought into all the hype about baby-cut carrots being dipped in chlorine, etc.). But I bucked up, and peeled and chopped some organic-grown carrots, and you know what? They were fantastic and worth the extra two minutes (seriously). Lesson learned.
Flexitarian Cajun Meatballs
2 large bell peppers (I used orange and yellow), small diced
1 large onion, small diced
4 stalks celery, small diced
3 to 4 cloves garlic, minced
1 tsp salt
1/2 Tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp nutmeg
1/4 to 1/2 tsp cayenne pepper
1/3 cup ketchup
1 cup bread crumbs
2 eggs
1 cup pureed black beans (w/ 1/3 cup ketchup added)
1 lb ground beef (I actually used 1.3 lbs)
ketchup
honey
(main difference with PW's recipe: I used smaller amounts of the spices (because of the kiddos), less meat, and omitted the milk since I was using pureed beans)

1. Heat a couple Tbsp of olive oil in a large saute pan. Saute peppers, onions and celery until they begin to soften. Add garlic and salt and cook a few minutes more. Add the rest of the spices, ketchup and bread crumbs. Remove from heat and mix well (mixture will be thick). Let cool.
2. Puree canned or cooked black beans with a little ketchup to loosen mixture.
3. In a large bowl, combine pepper mixture, beans, eggs and meat. Mix well. Roll into small balls (or use an ice cream scoop) and place on baking sheet lined with foil. Bake at 400 degrees for 20-30 minutes.
4. In a small bowl, mix 1/2 cup ketcup with 1 1/2 Tbsp honey. Glaze the top of the meatballs with ketchup mixture and bake an additional 3-4 minutes.
Makes 40-50 meatballs.

Cracked Wheat Cereal--Nantucket Style

I love cracked wheat cereal--it has a nice chewy texture. But I can see how some people (Nate) could think it was a little boring. So this morning I decided to make it exciting :) I soaked the cracked wheat overnight and then cooked it for about 15 minutes. I then chopped up a couple handfuls of Costco's Nantucket Blend trail mix--almonds, pistachios, dried cherries, raisins, and dried cranberries--and added it to the cooked wheat. Topped with a little honey and milk, it was the best hot cereal I've had in a long time. Cracked wheat was boring no more! (I think this could be applied to all hot cereals--steel cut oats in particular. yum.)

Nantucket Cracked Wheat
1 cup cracked wheat
3 cups water
1/2 cup fruit and nut mix, chopped
honey
milk

Lentil Shepherd's Pie

To quote Good Housekeeping's Vegetarian Meals cookbook: "A steaming skillet of Indian-spiced lentils are topped with piping-hot curried mashed potatoes for this nonmeat takeoff of an old comfort-food favorite." Some of you may be skeptical (not me, though, due to my love of all things sweet potato and lentil) but try it--just try it :) The recipe said to serve with yogurt, which I didn't have, so I used sour cream instead and that just put this dish over-the-moon. Move over old-school Sheperd's Pie, there's a new kid in town...
Lentil Shepherd's Pie
1 cup dry lentils, rinsed
1 Tbsp grated, peeled fresh ginger
1 tsp ground cumin
1 can (14.5 oz) vegetable broth
1 bay leaf
2 cups water
1 Tbsp olive oil
1 tsp curry powder
1/8 tsp crushed red pepper
3 large sweet potatoes, peeled and cut into 1-inch pieces
1 tsp salt
2 green onions, trimmed and thinly sliced
plain yogurt (or sour cream)

1. In 12-inch skillet, combine lentils, ginger, cumin, broth, bay leaf, and 1 1/4 cups water. Heat to boiling over high heat. Reduce heat to medium; cover and cook until lentils are tender, about 20 minutes. Discard bay leaf.
2. Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add curry powder and red pepper and cook, stirring, 15 seconds. Add sweet potatoes, salt and remaining 3/4 cup water. Heat to boiling. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are tender, about 15 minutes.
3. With potato masher or fork, mash potato mixture until almost smooth. Spoon mashed potatoes over lentil mixture in skillet; sprinkle with green onions. Serve with yogurt, if desired.

Multigrain Muffins

This is another recipe from 52 Weeks of Proven Recipes for Picky Eaters. I had actually made some 10-grain hot cereal for breakfast the other day and surprisingly Riley liked it--but Camden not so much. So I thought maybe muffin-form would make all the difference. And you know what? It did :) A good lesson for all of us--if the kids aren't eating it, make it into a muffin.

Multigrain Muffins
1 cup 10-grain hot cereal, such as Bob's Red Mill(TM)
1 1/4 cup buttermilk
1/2 cup sugar
1 egg
1/3 cup butter
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup all-purpose flour

1. Preheat oven to 400 degrees. Grease a standard muffin pan.
2. In a medium bowl, combine the 10-grain cereal and buttermilk and let stand for 10 minutes.
3. In a separate bowl, cream sugar, egg, and butter together until light and fluffy. Add dry ingredients and milk mixture to creamed mixture. Stir only until just mixed.
4. Spoon into greased muffin pan. Bake for 15 minutes.
Makes 12 muffins

Wheat Berry-Lentil Soup

Soup. Again. Sorry, but that's what you're going to get around here when it's freezing outside. And what could be more warm and cozy than lentils and wheat berries? Ummm...never had wheat berries? Well, I haven't had them since I was a kid, but I can still remember that they were chewy and yummy and that I wanted to have them again. This recipe is from eatingwell.com where you can also find other recipes, including how to cook wheat berries. Try it--you'll like it :) But alas, I didn't have any wheat to make wheat berries, so I had to settle for pearl barley. But it worked, and the soup was warm and cozy just the same. Next time, though, I want some wheat berries...
Cumin-Scented Wheat Berry-Lentil Soup
1 1/2 cups French green or brown lentils, sorted and rinsed
4 cups vegetable broth
4 cups cold water
3 tablespoons extra-virgin olive oil
3 large carrots, finely chopped
1 medium red onion, diced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 cups Cooked Wheat Berries (recipe follows)
1 bunch rainbow or red chard, large stems discarded, leaves roughly chopped
3 tablespoons lemon juice

1. Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).
2. Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.
3. When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

Cooked Wheat Berries
2 cups hard red winter-wheat berries
7 cups cold water
1 teaspoon salt

1. Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and salt.
2. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. To serve hot, use immediately. Otherwise, follow the make-ahead instructions.

Coconut Cream Salad

Fruit Salad...Yummy, Yummy.... ahhh, the days of listening to the Wiggles' song over and over and over... (Camden was a Wiggles groupie as a three-year-old). Riley was more of a Barney fan, and Sidney's my Backyardigans girl, but those Wiggles...they came up with some real classics, didn't they? :)
Don't know what I'm talking about? That's fine. I'm really talking about fruit salad--Coconut Cream Salad, to be exact. It's my new obsession. I picked up a new recipe book titled "52 weeks of Proven Recipes for Picky Eaters" because, well...have you met my child #3? And #2? And even #1 (only when it comes to peppers, which happen to find their way into every meal)?
Most of the recipes involve cheese, crescent rolls, butter, cream of so-and-so, and more cheese, so duh! of course picky eaters will love it--where are the peppers? But it also has lots of fun dessert recipes and I was excited to try this one. I did a little variation (see ***note) since I didn't have any Cool Whip and didn't have 24 hours to wait--but it was still Yummy, Yummy.
Coconut Cream Salad
2 cups buttermilk
2 3-oz. packages instant coconut cream pudding
1 16-oz. tub Cool Whip, thawed
2 20-oz. cans tropical fruit cocktail, drained
2 8-oz. cans mandarin oranges, drained
2 20-oz. cans pineapple tidbits, drained

In a large bowl, stir buttermilk and dry pudding mixes together. Fold in Cool Whip, followed by the well-drained fruit. Chill 24 hours before serving.

***My quick and easy varation--
I whisked together 1 cup buttermilk and 1 package of coconut cream pudding.
I then added 1 can each of fruit cocktail, mandarin oranges and pineapple tidbits.
I also added a sliced banana and cut-up apple pieces.
I served immediately w/o chilling because...we were hungry :)