Ranch Dressing

I much prefer the freshly mixed ranch dressing to the bottled stuff, but we can never eat an entire package of Hidden Valley before it goes bad. This recipe makes half of what the packet does.

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 teaspoon dried chives
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• dash of salt
• dash of ground black pepper

Combine all ingredients. Chill a few hours to let flavors blend. Substitute buttermilk for sour cream for a thinner dressing.

Recipe adapted from allrecipes.com

Chili Mac

How could my boys not love the fusion of two of their favorite foods--chili and macaroni and cheese? Dave and I felt this was pretty good, though we still rank chili and mac made separately above the combination. Drew and Isaac wanted leftovers for both lunch and dinner the next day. I'd say it was a success.

1 tablespoon vegetable oil
1 onion, minced
3/4 tablespoon chili powder (next time I'll add more)
1/2 tablespoon ground coriander
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 (15 oz) can beans (next time I'll two, or maybe 1-1/2)
2 cups frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used half cheddar, half Monterrey Jack)

Heat oil in a large non-stick skillet over medium heat. Add onion, chili powder, coriander, cumin and teaspoon salt. Cook until onions are tender. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, macaroni and beans. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12 minutes, adding a small amount of water if necessary (careful not to make it too soupy).

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lynette's Vegetarian Chili

3 cups dry red beans
1 cup wheat
6 cups water

1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 small bay leaf
1 1/2 cups ketchup
1/2 Tbsp chili powder
2 Tbsp lemon juice
1 tsp vinegar
1-1/2 tsp. salt
1/4 tsp dry mustard
1-1/2 tsp Worcestershire sauce
1 Tbsp brown sugar
dash of garlic powder

1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper

In 5 quart saucepan combine dry beans and wheat with water leaving just about 1/4 inch above beans. Cover and cook 1-1/2 hours, adding water as needed. To beans add second group of ingredients. Cover and simmer 3 hours. Add chopped celery, onion and peppers. Continue simmering 1 hour or until vegetables are tender. Makes about 3 1/2 quarts.

This can also be made in the crockpot.

Sticky Coconut Chicken

I usually use chicken thighs, but if I use breasts I pound them flat and cut them in half so they don't dry out to much on the grill.

I found this on My Kitchen Cafe and have cut and paste the instructions.

Sticky Coconut Chicken
from Leigh Anne with my slight adaptations

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice (though I almost always serve it with quinoa).

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum

Fresh Peach Pie

For the past eight years I have been lucky enough to share in Bruce and Vivienne's peach harvest, and even with all the baked peach pies, peach smoothies, peach ice cream, and peach cobblers I've made I had never made a fresh peach pie. In fact, I had never even heard of fresh peach pie until last week when two different fresh peach pie recipes were sent my way. I have only made one so far, the one from my Aunt Cheryl, who totally gives Marie Callender a run for her money. It was delicious and I am hooked. I think this will be my peach dessert of choice for a while.

Slice 3 fresh peaches into cooked and cooled pie shell.

Mash two more peaches and add:
1 C. sugar
3 Tbsp. cornstarch
1/2 C. water

Cook 5 minutes until it boils.
Add 1/2 tsp. almond flavoring and 2 Tbsp butter

Pour over sliced peaches and chill.

Serve with whipped cream.

Pasta with Squash and Garlic

I saw this recipe on a cooking show. They didn't so much give the recipe as describe the method, and although I've made this several times, I really can't be much more specific. I just kind of make it as looks and tastes good to me. It is a easy and fast dinner with ingredients I usually have on hand, during zucchini season anyway.

Cook desired pasta, I use spaghetti, according to directions. Make sure the water is well-salted. Drain pasta and reserve 1 cup or so of cooking liquid.

Warm a couple tablespoons of olive oil in large skillet, not too hot or garlic will become bitter. Brown whole cloves of garlic on the oil--I would say at least four. When garlic is brown, place zucchini in a single layer in pan. Let zucchini cook until it is good and brown. The carmelizing really enhances the flavor. Turn zucchini and brown the other side.

When zucchini is good and brown, add cooked pasta to the skillet, stir around to let pasta deglaze the pan. Don't do this for too long though or you pasta will get tough.

Serve with ample amounts of shredded parmesan.

My Current Bread Formula

My recipe for making bread has evolved over the past couple years. Here is my current formulation. As written it makes 3 loaves, in parentheses are measurements for 4 loaves.

Combine:
4 C. whole wheat flour (5c or 600g)
1/3 C. vital wheat gluten (1/2)
1 1/2 T. SAF instant yeast (2)


Add:
2 3/4 HOT tap water (3-2/3)

Mix for 1 minute. Cover and let rest for 10 minutes.

Add:
1 T salt (1-1/2)
1/3 C. honey (1/2)
1/3 C. oil (1/2)
1 1/2 T. bottled lemon juice (2T)

Add, 1 cup at a time until dough reaches desired consistency:
3 to 4 C. whole wheat flour (4-1/2 to 5)


Using dough hook, knead for 10 minute. Immediately shape into loaves and place in oiled loaf pans (I use 3 1lb pans). Let rise for 15-20 minutes.

Place in cool oven. Set heat to 325 degrees for glass pans, or 350 for metal. Bake for 25-30 minutes.

Crusty Italian Bread

Recipe from Aunt Cheryl and Uncle Dale

My bread never turns out like Aunt Cheryl and Uncle Dales'. Mine is light and soft, theirs is thick and crusty. Both are delicious, but I don't know what we do differently.

1 3/4 c. warm water
1 1/2 to 2 T yeast
2 1/2 to 3 tsp. salt
5 to 5 1/2 C flour

Dissolve yeast in 3/4 water. Add rest of water, salt and 2 cups flour. Mix. Add rest of flour, 1/2 cup at a time, until desired consistency is reached. Knead for 6-8 minutes (or 5 in a mixer with a kneading hook). Cover and let rise until doubled. Punch down, divide in half. Shape into rolls by rolling into a rectangle, then starting at the long end, tightly roll into a long loaf. Pinch ends and seal seam. Let rise until doubled on a baking sheet sprinkled with cornmeal, and covered with oiled plastic wrap. Bake at 400 degrees for 25 minutes.

Orange Rolls

Recipe from the Lion House, via Mom

Rolls:
2 1/2 T. Yeast
2 C. warm water
1/4 C. butter, cubed
1/2 C. dry milk
1/3 C. sugar
1 scant T. salt
1 egg
6 1/2 C water

Dissolve yeast in warm water and let rest 5 minutes. Add butter, dry milk, sugar, salt, egg and half of the flour, and mix to combine. Add rest of flour, 1 cup at a time until dough reaches right consistency. Knead about 5 minutes in electric mixer. Let rise until doubled in size. Punch down and let rise until doubled again.

Roll out like you would for cinnamon rolls. Spread with filling (recipe below). Roll up and slice, like you would cinnamon rolls. Bake at 400 degrees for 15 minutes. Drizzle with glaze (recipe below) while rolls are still warm.

Orange Filling:
2 T melted butter
2 T grated orange zest
1/2 C. sugar

Glaze:
1/4 C. freshly squeezed orange juice
2 C. powdered sugar

Clafoutis

Tonight I made a Cherry Clafoutis from here.

I think this recipe has a lot of potential. While I love fresh cherries, I've decided I don't love them baked, so next time I will try another fruit.

The clafoutis (pronounced kla-foo-tee) is like a big, thick crepe with fruit baked inside. It's not an overly sweet dessert. While traditionally made with cherries, pits intact, it can be made with just about any fresh fruit: apricots, plums, berries--or so I've read.

3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup milk
1/2 tsp. almond extract or vanilla
2 cups cherries, or other fresh fruit

Pre-heat the oven to 400 F. Beat the sugar and the eggs with a mixer (whisk attachment) until they are light yellow. Slowly add the butter while continuing to beat. Add the flour and whisk until smooth. Add vanilla, then slowly pour in the milk while beating to incorporate. The batter should be very smooth and shiny.

Place the fruit in a buttered glass baking dish, (9 or 10 inches in diameter). Pour the batter over the fruit. Bake in the pre-heated oven 30-40 minutes until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before turning out onto a plate and serving. Serve warm or at room temperature. Dust with powdered sugar, or serve with whipped cream or vanilla ice cream if desired.

Leftovers are great for breakfast, because we all love having dessert for breakfast.

Fettucine Alfredo (My Go-To Recipe)

Recipe adapted from KraftFoods.com
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1/2 cup shredded Parmesan cheese

3/4 cup milk

1/4 cup butter

1/4 tsp. white pepper(or black if you don't mind seeing it)

1/8 tsp. garlic powder

8 oz. fettuccine, cooked, drained
1/2 lb cooked, peeled and deveined shrimp (optional)

1/8 tsp. ground nutmeg

In skillet over medium low heat, mix cream cheese, Parmesan, milk, butter, pepper and garlic powder until smooth.

Serve over hot fettuccine and shrimp. Sprinkle with ground nutmeg.

Tomato Basil Pasta Sauce

This recipe is another keeper. All five members of the Heber Sullivan clan gobbled it up. The recipe came from here, but I made some slight modifications. The way I made it serves about 6.


1 T. olive oil
1/2 C. finely diced onion
2 t. minced garlic
1 can diced tomatoes
1 t. salt
1/2 t. sugar

2 C. heavy cream
dash of cayenne pepper
3 T. finely chopped fresh basil leaves

½ C. shredded mozzarella or cheddar cheese
1/4 C. parmesan cheese

1 diced fresh tomato

Heat oil in saucepan over medium-high heat. Add onions and saute until translucent (about 4 min). Add minced garlic and saute an additional minute or two. Dump in tomatoes, salt, and sugar, bring to a boil, and simmer for 5 minutes. Reduce heat and stir in cream. Lightly simmer (do not let it boil) until mixture is reduced by 1/3. Remove from heat and stir in cheeses.

Pour over 12 oz hot cooked whole wheat pasta, I used rotini. (You really want to use whole wheat if you are serving this as a main dish to make it more filling. This is a great sauce to cover the texture if you aren't used to whole wheat.)

Egg and Tomato Gratin

Maybe it was because the boys had spent the afternoon swimming and were famished, but everyone in the family downed this. So despite the fact that this has eggs and, therefore, is only loosely vegetarian, it is still going in the 2009 12 meatless meals my family loves.

I've made it with scrambled and hard boiled eggs. Both were great. Serve it over toasted French bread.

Egg and Tomato Gratin (from Orangette)

Pepper Steak and Mushroom Rice Pilaf

Link here.

Brownies

Recipe from my mom


2 sticks of butter
10 tbsp cocoa (1/2 c. + 2 Tbsp)
2 C sugar

Beat well.

Add:
4 eggs
1 1/2 C flour
dash of salt.

Combine. Batter is very thick. Spread in 9x13 pan. Bake at 350 for 25-30 minutes.

Tuscan Lentil Soup

This Tuscan Lentil Soup is nothing spectacular, but it's good, and every person in my family ate it, multiple bowls even. Therefore, it is going in the top 12.

Salad Wrap

This isn't really a recipe, just a reminder that I can make these next time I'm scrolling through my blog for a dinner idea.

Flour tortilla
Spinach
Lettuce
Canned or leftover chicken
Cheese
Hard boiled egg
Ranch

Fish Tacos

After searching long and hard for the Fast and Easy Tilapia Tacos with Pineapple Salsa recipe I came to the conclusion that it doesn't exist. Instead I think I used this recipe as a guide, and modified it for the ingredients and time I had on hand. Dave loved it and that is saying a lot because Dave usually just tolerates fish.

Marinade (this is copied straight from the recipe):

• 1/4 cup pineapple juice
  
• 1/4 cup lime juice
• 1/2 tablespoon salt
• 1/2 tablespoon fresh oregano, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon fresh ground pepper

Dice 3 tilapia fillets and marinate while you make the salsa. Wrap in foil and grill, or saute on the stove.

The Food Network recipe has a complicated salsa recipe with ingredients I don't buy. I just made my own pico de gallo with fresh tomatoes, green peppers, red onion, cilantro, salt and pepper and added some pineapple. Last time I made it I may have just mixed pineapple into salsa.

Serve in warm corn or flour tortillas with diced avocado, crema (sour cream with a little lime juice), fish and pineapple salsa.

See fast and easy.

Tempura

Recipe here.

Very good, I haven't decided whether or not to add it to the top 12 because my kids didn't eat dinner at our house that night. But Dave and I liked it. We especially liked the tempura fried onions, which the recipe doesn't suggest, but my friend did.

Most of the dipping sauce recipes called for mirin or sake, and I don't think you can buy those at grocery stores in Heber so we settled for a combo of 2/3 C soy sauce, 1/4 C. rice vinegar, and 3 T sugar heated in a sauce pan until sugar was dissolved.

This wasn't particularly filling. You'll want something to go with it. Or serve it on a night when you have an awesome dessert to want to save room for.

Granola

I said I was going granola, now I'm even making it.

I don't know what happened since Eli was born, but I just cannot take cereal anymore. I feel horrible after I eat it, and since I need a quick alternative to oatmeal, this has made it into the morning rotation. The recipe is from Heather M in my ward.

4 C rolled grain, such as oats
1 C whole grain flour
3/4 C honey
1 C coconut
1/4 C cooking oil
1 t. vanilla

Thoroughly mix together. Spread on baking sheet, bake at 350 for 20 minutes, stirring occasionally (okay I never stir it while it's cooking--too lazy, just give it a good stir or two while it cools to keep it from hardening into a giant granola bar.)

After cooking, add any of the following optional ingredients.
1/4 C sunflower seeds
1/4 C chopped nuts
1/4 C sesame seeds
1/2 C dried fruit
or my personal favorite, chocolate chips and craisins.

Tortilla Soup

Both my mom and Aunt Cathy make this soup. I don't know whose recipe it was first, so I don't know where credit is due.

Blend until smooth:
15 oz can of tomatoes
1 clove garlic
1 medium onion
2 T. parsley

Pour tomato mixture into large saucepan and add:
4 c. chicken broth (I use low-sodium because the bacon makes it pretty salty too)
1/4 tsp sugar.

Simmer for 15 minutes.

Serve with:
Crumbled bacon
diced avocado
shredded cheese
tortillas warmed in a little bit of oil (or tortilla chips)

Marie's Butter Sauce

1 C. butter (2 cubes)
1 C. evaporated milk
2 C. sugar
2 T light corn syrup
2 t. vanilla

Mix and bring slowly to a boil. Boil 4 minutes.

Serve over chocolate cake and vanilla ice cream. This recipe make a lot--probably enough for 2 cakes.

Cream Cheese Pound Cake

I can probably count on one hand the number of cakes I have made from scratch. But even still this Cream Cheese Pound Cake is at the top. I didn't try the strawberry coulis yet. We served it as strawberry shortcake instead.

Grilled Tuna Sandwich with Tomato and Swiss

The title basically says it all.

Make tuna as you normally would for a sandwich (a tsp or so of red wine vinegar adds a kick). Put it on bread and top with tomato and a slice of swiss cheese and another slice of bread. Grill on panini maker or in a skillet.

Reuben Sandwich

My mom always made these sandwiches growing up. Dave doesn't like them so I don't make them very much any more (sigh). Also another great way to use the panini maker.

California Grilled Veggie Sandwich

I would plant a garden for no other reason but to make this sandwich. The directions call for grilling, but you could just as easily use a panini maker.

It calls for feta, but I've never used it. I usually use swiss or provolone.

I made these last week and told Dave, "Call me crazy, but I really love these sandwiches." To which he replied, "I really love these sandwiches too." I turned up my hearing aid and asked for a repeat, but he really did use the word "love" in connection with vegetable sandwiches. I think that's a fair endorsement.

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 red bell peppers
• 1 small zucchini
• 1 red onion
• 1 small yellow squash
• loaf of foccaccia bread, or other artisan bread, sliced however you prefer for sandwiches
• sliced or shredded Swiss or Provolone cheese

Combine mayonnaise, garlic and lemon juice in a small bowl. Cover and refrigerate while other ingredients are prepared.

Preheat grill to high heat.

Slice zucchini and squash lengthwise, a little thinner than a quarter inch. Slice bell peppers and onions the same thickness as the squash. Toss in a bowl with olive oil. Arrange on hot grill with zucchini and pepper near the middle and onions and squash around. Grill for about 3 minutes each side, or until they start to blacken. Remove from grill.

To assemble sandwiches. Spread each side of bread with mayonnaise. Layer vegetables as desired, top with cheese, and 2nd slice of bread. You may want to use toothpicks to hold it together. Place assemble sandwich on grill over low heat and cook until cheese is melted.

Recipe from allrecipes.com

"Zucchini ai Quattro Formaggi Panini"

(or Zucchini and Four Cheese Panini)

10 oz shredded zucchini
1/2 tsp kosher salt
4 oz shredded mozzarella
2 oz shredded fontina
2 oz shredded provolone
2 T parmesan
1 tsp dried basil
8 slices crusty country bread
extra virgin olive oil

Place shredded zucchini in a colander and toss with salt. Let stand for 20 min. Rinse and press out excess liquid. Toss with four cheeses and the basil. Put cheese/zucchini mixture on bread. Brush exterior with olive oil and grill for 3-4 minutes.

Caprese Panini

Layer panini as follows

Slice of artisan bread (really good with La Brea Rosemary Olive Oil Loaf)
Slice of fresh mozzerella
sliced tomatoes (preferably roma)
sprinkle of fresh basil
drizzle of balsamic vinegar
Second slice of bread

Grilled chicken is also good in this sandwich.

Brush exterior with olive oil and grill on panini maker until bread is crisp and brown and cheese is melted.

Mushroom Panini

This is a much less time-consuming version of this sandwich.

Sliced mushrooms
Sliced yellow onions
1 T butter and 1 T olive oil (or more if you are making several sandwiches)
Fontina cheese (I think Swiss and Provolone would be good too.)
Fresh baby spinach leaves
Foccacia bread (or other artisan bread), sliced

Saute mushrooms and onions in butter/oil.

Layer--bread, mushrooms/onions, spinach, cheese, bread. Brush exterior with olive oil. Grill on panini maker until cheese is melted and you have some good grill lines.

Pot Pie

This is only one of the reason Neisha is one of our favorite cooks. Another reason is that she always shares! She says she just made this recipe up and just throws in whatever so the recipe is more of a guideline. Made as written you'll get 2-3 pies, so scale down as needed.

Last time I made it I left out the chicken and went vegetarian. It was delicious!


Pot Pie
1 lb chicken, cut into chunks (or compensate with extra veggies)
1/2 to 1 onion, diced
2 cloves garlic
1/4 c. butter
3 celery stalks
3 T flour
28 oz chicken broth-maybe more (I used vegetable)
Small package baby carrots
3-4 baking potatoes, diced
1 to 2 C. frozen peas
1/4- 1/2 C. cream
salt, pepper, thyme, parsley

Season chicken as desired. In large pot, brown chicken pieces, don't overfill the pan or the chicken cooks without browning. Remove chicken from pan, add butter, and saute onions, celery, and garlic until tender. Stir in flour, and let cook a little bit to get rid of the flour taste. Whisk in broth and bring to a boil. Add the chicken back in with the carrots, potatoes, and herbs and simmer for 20-30 minute until desired tenderness (they will cook in the oven to so more crunchy is better). Add cream and peas. Season to taste.

Pour into pie pans (or square pans, whatever). Top with single crust. (Heather uses Betty Crocker's or a frozen one from the store. Put in oven and cook according to crust's directions. I think I cooked it at 425 for 20-30 min.

Corn Chowder

Recipe from Aunt Cheryl

I love this recipe because it is so fast and easy and my kids scarf if down.

3 C. frozen corn
1/4 chopped onion
1/2 C. water
1 1/2 tsp salt, divided
1/4 t. pepper
4 C. Milk
3 T. flour
2 T butter
1 egg lightly beaten

Combine corn, onion, water, 1/2 tsp salt. Bring to a boil. Reduce heat and simmer until corn is cooked. Add milk, 1 tsp salt, and pepper. In small pan melt butter and whisk in flour. Add to corn mixture. Stir until thick and bubbly (but not a full boil). Mix 1 c hot soup mixture with egg to temper it. Return to soup. Cook until heated through.

Beef and Barley Soup

Recipe from Liz's mom

1 lb hamburger, browned (or leftover roast or stew meat)
6 cups beef broth
1 qt tomatoes
2 potatoes, diced
3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1/3 c. pearled barley
salt and pepper
1/2 tsp Italian seasoning

Combine and simmer until vegetables are tender.

White Bean Chicken Chili

Neisha brought this chili to playgroup once and it has become a favorite around here. I think I've made this more than any soup this winter.

A few things to note:

• Canned tomatillos are found in the Mexican section of the grocery store. I found them at Smith's.
• If you don't have coriander just skip it. You won't miss it.
• Just use frozen or canned corn. Who is making soup during fresh corn season?

I had a chicken breast to use up today, but next time I think I'm trying meatless. There is so much other good stuff who needs it?

Quick Pumpkin Soup

This soup is from my mom, who got it from Aunt Cheryl, who got it from a lady who, I am told, wanted, to devise a few meals that would require virtually no preparation.

1 can pumpkin or pumpkin pie mix (depending on whether you like it sweet or not, you can add pumpkin pie spice to taste if you are using the plain stuff)
1 can white beans
1 can coconut milk
1 can chicken broth
1 tsp sage

Mix, heat, and serve. If you want smoother soup, puree the beans before adding.

Heather's Green Salad (Not me, another Heather)

Recipe from Heather, my VT. She made this for Enrichment and I had better write down the ingredients before I forget. There are no set amounts, just throw in as you like.

Spring greens mix
Diced avocados
Mandarin Oranges
Sliced kiwi fruit
Candied nuts
Sliced red onions

Combine and toss. Serve with dressing of choice (we had ranch at Relief Society).

Clam Sauce and Linguine

1 lb package linguine
1/2 cup butter
3 cloves garlic, minced
8 oz chopped mushrooms
1 or 2 chopped green onions, white and green parts separate
2 (6.5 oz) cans minced clams (chopped are too big)
1/2 cup chopped fresh parsley
1/2 tsp ground pepper
salt to taste
1/4 cup grated fresh Parmesan

Cook linguine to al dente in salted water.

Melt butter in medium skillet over medium heat. Saute garlic, mushrooms, onion whites until lightly browned. Add minced clams, parsley, salt, and pepper. Continue cooking until hot.

Toss sauce with drained hot pasta. Garnish with Parmesan and onion greens.

Recipe adapted from Allrecipes.com here.

Complete the meal ideas:
Asparagus with lemon, and muffins.
Honey-Nut Green Beans, no-knead bread.

Crisp Rosemary Flatbread

I serve this with soup when I haven't had the foresight to come up with some kind of bread. I like the cracker-y texture. There is no rising so it makes up quickly.

Black Bean Soup

2 cans (16 oz each) black beans, undrained
1 C. chicken or vegetable broth
1 tsp oil
1 small onion chopped
1 tsp minced garlic
1 can (14 oz) diced tomatoes with chiles
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/2 to 1 C. cooked brown rice

Place 1 can beans with liquid and broth in blender or food processor. Blend until smooth. Heat oil in saucepan over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.

Add blended bean mixture, remaining beans and liquid, tomatoes, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.

Cook stirring occasionally for 25 to 30 minutes.

Serve with sour cream and tortilla chips. Garnish with cilantro.

Pasta with Tomato Sauce

I think we eat some kind of pasta with some kind of tomato sauce at least once a week. I always have the ingredients on hand and every one will eat it. I have several different versions that I like. This one is from my friend Laura's blog.

Lemon Sour-Cream Pasta with Peas

This recipe from Prudence Pennywise was pretty good. We found it a little dry and a bit too lemon-y, so next time I'd probably increase the sour cream and reduce the lemon. It had a good flavor though and the peas were a nice touch. I served it with a spinach salad and muffins.

Stuffed Shells

I just followed the recipe on the back of the large shell pasta box, except I followed this tip I read on Bread and Honey: substitute half of the ricotta (or cottage cheese) with silken tofu. It's a bit healthier, helps the cheese firm up a bit, and no one had any idea. Ha ha, I'm so sneaky!

Baked Ziti

Baked Ziti

Delicious and creamy, easier than lasagna and just as satisfying. I made my last batch meatless and still loved it. This is also a great recipe for sneaking in whole wheat pasta because it is so saucy. You can also substitute ricotta or cottage cheese for all or part of the sour cream.


Ingredients

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef (usually make it without)
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Tomato Basil Soup

This is a great fast recipe. It's almost as easy as Campbell's, but a whole lot better.I only add butter if it tastes too acidic, and use dried basil in the winter. Serve with grilled cheese on whole wheat for a more filling meal (and a complete protein).

Pineapple-Blackbean Enchiladas

Recipe from Michelle Chudleigh

Perhaps sounds like a strange combination, but these were so good! They even made "the list." Find the recipe here.

Ingredients

2

teaspoons vegetable oil

1

large yellow onion, chopped (about 1 cup)

1

medium red bell pepper, chopped (about 1 cup)

1

can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

teaspoon salt

1/2

cup chopped fresh cilantro

3

cups shredded reduced-fat Cheddar cheese (12 oz)

1

can (10 oz) Old El Paso™ mild enchilada sauce

8

whole wheat flour tortillas (8 or 9 inch)

1/2

cup reduced-fat sour cream

8

teaspoons chopped fresh cilantro

Steps

• 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
• 2Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
• 3In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
• 4Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Creamy Wild Rice Soup

I made this Creamy Chicken and Wild Rice Soup from MelsKitchenCafe.com without the chicken and substituted veggie broth for the chicken broth (compensate for the chicken with extra veggies and rice). No one missed the chicken at all. It was very hearty and filling, and with the rice, almonds, and milk you easily have a complete protein.

Chicken and Wild Rice Soup
Printable Version

*Note: The vegetables in this soup are very adaptable. I usually use a combination of carrots, celery and corn and use the guideline of having 2 cups total of any number of combinations (i.e. only carrots and corn, carrots and celery, carrots, celery AND corn, you get the picture).

½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Cheese Ravioli with Tomato and Artichoke Sauce

1 (9 oz.) pkg. cheese ravioli
1 (15 oz.) can diced tomatoes
1 Tbsp. olive oil
½ c. chopped green onion
1 (6.5 oz.) jar marinated artichokes
3 cloves crushed garlic
½ c. seeded Kalamata olives, sliced in half
½ tsp. salt
¼ tsp. pepper
2 Tbsp. grated parmesan cheese

Cook ravioli. While pasta is cooking, prepare sauce. In a large nonstick skillet, heat olive oil over a med. heat. Add tomatoes, artichokes, green onions, olives, garlic, salt and pepper. Cook 2-3 minutes, stirring occasionally, until vegetables are warmed through. Add drained ravioli to skillet and combined with sauce. You don’t need to cook it any longer, just make sure all is warm and combined. Garnish with parmesan cheese.

I suppose you'd need to serve this with whole wheat rolls or something to make it a complete protein meal.

Chop Cheh

Recipe from Aunt Cheryl

I experimented by marinating extra firm tofu instead of beef, not a big hit. (I think we'll continue to only use tofu blended until it's not noticable, like in smoothies.) But even without the beef it was delicious. One of Dave's Young Men even declared it to be "better than Canton City."

A popular Korean stir-fried main dish of meat, vegetables, and clear noodles.

1/2 pound tender beef, sliced paper-thin and marinated in:
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons finely chopped green onions
1 teaspoon finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon ground black pepper
1 tablespoon sesame oil

2 oz. package cellophane noodles (harusame, saifun, etc.) - Soak noodles in hot water
for 20 minutes until pliable, drain and cut into 4 to 5-inch lengths.
1/4 lb. Chinese cabbage, cut into think 1/2-inch strips
1/4 lb. carrots cut into 2-inch long matchstick strips
1/4 lb. bamboo shoots, sliced thin
1/4 lb. onions, sliced thin
5 mushrooms, fresh or dried (soak in water to reconstitute), sliced into thin 1/8-inch
strips
2 cucumbers or zucchini sliced into matchstick strips
1 bunch spinach, steamed and shredded
2 eggs stirred together, fried like a pancake and cut into thin 1/4-inch strips
1/4 cup soy sauce
2 to 4 tablespoons sugar
dash salt
dash pepper
MSG to taste (or not)

Marinate beef at least thirty minutes while preparing vegetables. Pour about a
tablespoon of oil into a wok or frying pan on medium heat and fry meat until barely
done. Remove from pan, add a little more oil and quickly stir-fry cabbage, carrots,
bamboo shoots, onions, cucumbers, and mushrooms until just barely tender. Add meat,
noodles, spinach and enough cooking oil to prevent sticking during cooking. Stir and
cook adding sesame seeds, sesame oil, soy sauce, sugar, MSG (or not), garlic, black
pepper and salt to suit your taste. Heat just enough to blend flavors and warm all
ingredients. Serves 6

Falafel

I thought this was pretty good, and everyone ate it (I did leave Drew and Isaac to believe they were eating hamburgers and ranch though). Serve it in pita bread with tomatoes and lettuce.

Sean's Falafel and Cucumber Sauce

Side note: Even though the recipe said not to, I used the food processor to mash the beans. It was easier, but I had to compensate with extra breadcrumbs for the texture. It still was good though.

Open-Face Sandwiches

Recipe adapted from Lion House Entertaining
Layer the following:

Half of a Whole Wheat Sandwich Roll
1 T sauce*
1 slice of turkey deli meat (optional, if you don't use it be generous with the other toppings)
sliced tomatoes
another T or so of sauce
sliced avocados
shredded cheddar cheese
sprinkle of reserved seasoned olives (see below)

Bake at 350 degrees for 15 minutes.


*Sauce
Combine:
1/2 C. chopped black olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt

Set aside 2 T. To rest add:
1/2 C. Mayonnaise
1/2 C. Sour cream
1/4 C. chopped green onions

(Makes enough sauce for 8 open-face sandwiches

Mexican Chowder

1 can cream of chicken soup (okay, so this makes it not vegetarian, but it's close)
2 C. chicken broth
1 C. water
1 40z. can diced green chiles
2 T fresh cilantro
2 T taco seasoning
2 C. corn
2 C. chopped chicken or 1 can white beans

1 C. sour cream

In large pan combine all ingredients except sour cream (unless you are using beans, add those after you have simmered). Bring to boil. Reduce heat and simmer 15 minutes. Stir in 1 cup hot mixture with the sour cream; return to sauce pan and heat through.

(I also added a cup or so of cooked brown rice to bulk it up a bit when I made it with beans)

Serve with tortilla chips and shredded cheese.

Nie's Mexican Lasagna

This is the first vegetarian meal of 2009 with enough thumbs up from the family to be included in the "12 that my family likes, not merely tolerates" category.

Recipe from Nie's Mexican Lasagna

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.