Gluten Free Hamburger Buns

I used a loose adaptation of a focaccia bread recipe and these turned out super yummy!

Gluten Free Hamburger Buns

1 cup warm water
3 eggs
1/4 cup olive oil
1 tsp vinegar
2 tsp honey
1 cup rice flour
1 cup tapioca starch
1 cup corn starch
1 tbsp quick rise yeast
1 tbsp xanthan gum
1/2 tsp onion powder


In bowl of mixer, mix water, eggs, oil, vinegar, and honey. In separate bowl, combine remaining ingredients. Slowly add dry mixture to wet mixture and beat for 2 minutes.

Spoon into muffin rings on greased cookie sheet - or form your own rings from 10" sheets of aluminum foil folded in half then half again. With dampened spoon or finger, press dough into rings to fill any gaps. Allow to rise in warm are for 30 minutes.

Bake at 400 for 15 minutes.

Makes 6 buns.

*If you want to make focaccia bread instead, form into one large round on a greased cookie sheet, brush top with more live oil and sprinkle with Italian seasoning before baking.

Banana Bread

Banana Bread

2 cups flour (or 3/4 cup potato starch, 1 1/4 cups rice flour, 1 tsp xanthan gum)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
2 cups mashed banana (2 large)
1/2 cup sugar
1/3 cup canola oil
cinnamon and brown sugar for dusting

Mix dry ingredients in large bowl. Add bananas, eggs, and oil. Mix until just moist. Spoon into large loaf pan. Dust with brown sugar and cinnamon. Bake at 350 for one hour.

Creamy Tomato Soup

I love a good tomato soup and grilled cheese sandwich supper. Here's a healthy, home made version of this comfort soup.

Creamy Tomato Soup

8 roma tomatoes
1 clove garlic
olive oil
salt
pepper
1 pat butter
1 stalk celery
1 carrot
1 small onion
1 tbsp flour (or rice flour)
2 cups vegetable broth
1 6-oz can tomato paste*
1 bay leaf
1 tsp garlic salt
1.5 cups whole milk (or cream)

Preheat oven to 450 degrees. Cut tomatoes in half and place skin-side down on baking dish. Slice garlic clove and place on tomatoes. Drizzle all with olive oil, then sprinkle with salt and pepper. Roast for 15 minutes. Meanwhile heat butter over medium low heat in large saucepan. Peel and chop carrots, chop celery and onion. Sauté in butter until tender. Stir in flour. Smash roasted tomatoes and add to saucepan. Add broth, tomato paste, garlic salt and bay leaf. Cover and simmer 10-15 minutes. Add milk and stir. Working in batches, puree soup in blender (or use an immersion blender) until smooth. Return to pan and heat through.

*If you are gluten free, be cautious when purchasing tomato paste. Some tomato pastes including those marked "Italian Style" may contain wheat.

Bedtime Juice

Feeling bad about your fruit and veggie intake for the day? Have a glass of this before bed :) (And if you're like my kids, chase it with a nice banana).

Bedtime Juice

1 stalk celery
1 large carrot
2 roma tomatoes
3 sweet apples (such as Jazz or Jonagold)

Wash all and run through juicer. Makes 2 large glasses full of juice.

Chocolate Cake with Chocolate Sour Cream Frosting

My new favorite cake!

Chocolate Cake with Chocolate Sour Cream Frosting

Cake:
3/4 cup butter, softened
3 eggs
2 cups flour (or 1.5 cups rice flour, .5 cup potato starch, 1 tsp xanthan gum)
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1.5 cups sugar
2 teaspoons vanilla
1.5 cups milk

Combine flour, cocoa, baking powder and baking soda ingredients in bowl. S et aside. In mixer, beat butter until smooth. Add sugar until well mixed. Add eggs, beating after each addition. Alternately beat in dry mixture and milk until smooth. Prepare one 13 x 9 x 2 pan or 2 9-inch round pans. Pour batter into prepared pan(s) and spread evenly. Bake at 350 for 40 minutes for rectangular pan or 35 minutes for round pans.

Frosting:
(halve for sheet cake)
1 12-oz package of semisweet chocolate chips
1/2 cup butter
1 8-oz carton sour cream
4 cups powdered sugar

In saucepan over low heat melt butter and chocolate. Remove from heat and allow to cool slightly. Stir in sour cream until smooth. Gradually add powdered sugar, mixing well, until desired consistency is reached.

Gluten Free Cheddar Biscuits

Great served warm with soup or salad. Very light and fluffy. Would also work with a regular biscuit recipe.

Gluten Free Cheddar Biscuits

1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded

Combine all ingredients and mix well to remove lumps. Spoon onto well greased cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned. Makes about 1 dozen biscuits.

Garlic Chicken Pizza

A major tweak of a great new recipe we found. Soooo yummy.

Garlic Chicken Pizza

1 16" pizza crust (store bought or home made)
2 tbsp olive oil
2 large boneless, skinless chicken breasts, cooked and chopped or shredded
4 tbsp ranch dressing
2 cloves garlic, minced
2 tsp garlic powder
8 green onions, minced
5 roma tomatoes, diced
2-3 cups mozzarella cheese, shredded

Prepare pizza crust. If making dough from scratch, spread on cornmeal dusted pizza pan, drizzel with olive oil and bake at 400 for 8-10 minutes. Meanwhile, combine chicken, ranch dressing and garlic. Let stand. When crust is finished in the oven, sprinkle with the garlic powder, green onions and tomatoes. Top with chicken mixture and spread evenly. Spread thickly with mozzarella cheese. Bake at 400 for 15-20 minutes or until cheese is melted and bubbly.

Refried potatoes

This was supposed to be a recipe for potato patties, but they didn't hold together too well - fortunately, it makes a really yummy mashed potato side :)

Refried Potatoes

5 lbs yukon gold potatoes, cubed
1 8oz package cream cheese
4 tbsp butter
1/2 onion, grated
generous dash pepper
olive oil

Peel and boil potatoes until crumbly (about 10-15 minutes). In bowl of mixer, place potatoes, cream cheese, butter, onion and pepper. Mix on low speed until creamy. Chill thoroughly. Heat oil in large frying pan over medium heat. Place potatoes in pan, spread evenly, and fry until bottom turns golden. Flip potatoes and fry until bottom is golden. Stir and serve.

Peach Pie

One of my favorite summer desserts

Peach Pie

1 unbaked double-crust pie crust
6 cups peaches, peeled and sliced (about 5-6 large peaches)
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp flour

Combine peaches, sugar, cinnamon, nutmeg and flour. Pour into prepared pie shell. Top with lattice crust. Bake at 425 for 30-40 minutes. Allow to cool before cutting or pie will be soupy.

Chicken Stew

Hoping to get into more slow cooker cooking since I'm spending way too much time in the kitchen lately. Here's a recent favorite.

Chicken Stew

2 boneless skinless chicken breasts, cubed or shredded
1 medium onion, chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 cup green peas
1 cup brown rice (or 1/2 cup brown rice + 1/2 cup wild rice)
4 cups chicken or vegetable broth
1/4 cup white wine
1 tsp thyme
1/2 tsp rosemary
1/2 tsp marjoram
dash savory
dash pepper
1 can cream of mushroom soup

Add chicken, rice and veggies to slow cooker. Cover with broth and wine. Top with spices. Cook on low for 7 hours or high for 4 hours. In the last 30 minutes, add cream of mushroom soup and stir well.

*When I'm in a hurry, I'll often add a bag of frozen mixed veggies instead of carrot, celery and peas.

Summer Squah Sautee

Summer Squash Sauté

2 yellow summer squash
2 zucchini squash
1 medium onion, chopped
2 tsp Mrs. Dash
olive oil

Wash squash well. Do not peel. Slice thinly. Heat olive oil in large pan over medium heat. Add onion and sliced squash. Top with Mrs. Dash. Sauté until brown and tender (about 12 minutes).

Fried Eggplant

This is the only way I'll eat eggplant. Our 2 year old also loved it - he kept calling them 'cookies.'

Fried Eggplant

1 eggplant
1/2 cup flour
5 eggs
3 cups cornmeal*
3 tsp Italian seasoning (or any combination of Italian spices)
1 jar spaghetti sauce
1 cup canola oil

2 hours before cooking, peel eggplant, slice thin, and place in large bowl of water. Top eggplant with another heavy plate or bowl to keep submerged. Soak for 2 hours to remove bitterness.

At cooking time: Set out three medium sized bowls. Fill one with the flour, one with the eggs, and one with the cornmeal and Italian seasoning. Heat oil over medium low in large frying pan. Heat marinara over medium low heat.

Drain eggplant and place between layers of paper towel to dry. Take each eggplant slice, coat in flour, coat in egg, then coat in cormeal mixture. Drop into pan of oil. Fry on each side until golden brown. Remove and place on a paper towel to absorb excess oil.

Serve fried eggplant slices with marinara for dipping.

* You may also substitute seasoned breadcrumbs for cornmeal mixture for a crunchier texture.

Sauteed Kale

Kale is considered a superfood - but when we juiced it, it tasted like lawn. This sautee is actually pretty good and super healthy!

Sauteed Kale

1 bunch Kale, washed and chopped
1/2 medium onion, chopped
3 small cloves garlic, grated
3 tbsp shelled unsalted sunflower seeds
3 tbsp shelled unsalted pumpkin seeds
2 tbsp olive oil
1 cup brown basmati rice
2.25 cups water

In a small saucepan, add rice and water, bring to a boil. Reduce to simmer and cook 30-40 minutes.

In frying pan, heat olive oil. Add onions and garlic and sautee until tender. Add sunflower seeds, pumpkin seeds and kale. Cook until kale is tender and has reduced in size.

Serve sautee over rice.

** We have also made this recipe with swiss chard (another superfood) and it was just as tasty, a little less mild.

A new goal

Clearly I haven't updated this blog in a while. With two tiny kids, life tends to get in the way of blogging. So my new goal is simply to work at reaching 365 new recipes posting as often as I can, but not necessarily getting them all in in a year. This should also help make sure that the recipes on here really are all things I think are super yummy - I'll just post them as I discover them. In the meantime, I hope you enjoy what's here and I'll try to be on as often as I can. And as always, feel free to leave me feedback - it helps me know what you'd like to see :)

Blueberry Lemon Muffins

Most muffin recipes I've tried have seemed to lack 'something' - turns out it was a hint of lemon!

Blueberry Lemon Muffins

2 cups all purpose flour (or 2 cups rice flour)
1 cup whole wheat flour (or 1 cup potato starch + 1 tsp xanthan gum)
1 cup sugar
4 tsp baking powder
2 eggs
1/2 cup oil
1 cup milk
2 cups blueberries (fresh or frozen)
zest plus juice of 1/3 small lemon

Combine dry ingredients in large bowl. Add eggs, oil, milk and lemon. Mix until just moist. Fold in blueberries. Grease 18 muffin cups and fill 3/4 full with batter. Top muffins with another sprinkle of sugar. Bake at 400 degrees for 20 minutes.

Blackberry Pie

Blackberry Pie

3-4 cups blackberries
3-4 tbsp sugar
3 tbsp flour (or rice flour)

Combine all ingredients. If using fresh blackberries, allow to sit in refrigerator for 1 hour. Pour into pie crust and top with lattice crust or vented crust. Bake at 400 degrees for 40 minutes.

Rhubarb Pie

This is one of my absolute favorite desserts. It's a little tart, which I think is just perfect.

Rhubarb Pie

3-4 cups rhubarb, sliced 1" thick
1/2 cup sugar
3 tbsp flour (or rice flour)

In large bowl, combine all ingredients. Let sit in fridge for 1 hour. Pour into 1 double crust pie shell and top with lattice crust or crust with vents. Bake at 400 degrees for 50 minutes.

Gluten Free Vinegar Pastry Crust

This makes quite a nice pie crust - to roll out, flour a cloth or waxed paper, roll dough in flour until no longer sticky, roll out with rolling pin. Invert pie plate over center of dough, slide hand under paper, and invert, gently pressing dough into edges of plate. Repeat for top crust, cutting vents in dough before inverting. I'm usually too lazy to roll out the dough and found that it works just as well, though isn't as pretty, to press the bottom crust into the pan in chunks and then smooth, then flatten top crust dough into several circles and place evenly across top of pie.

Gluten Free Vinegar Pastry Crust

1.5 cups rice flour (Bob's Red Mill makes a good white and a good brown rice flour)
1/2 cup potato starch (I also use Bob's Red Mill)
1/2 cup corn starch
1 tbsp sugar
1/5 tsp xanthan gum
3/4 cup butter
1 egg, lightly beaten
1 tbsp vinegar
3 tbsp cold water

Combine dry ingredients. Cut in butter until forms pea-sized crumbs. Mix egg, vingar and water. Add 2 tbsp at a time until dough is of playdough consistency.

Granola

This recipe is, unfortunately, not GF (unless you happen to be able to tolerate gluten free oats, which I cannot).

Granola

3 cups oats
1/2 cup slivered almonds
1/2 cup crushed pecans
1/2 cup shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
2 tbsp honey
2 tbsp canola oil
1/2 cup raisins or craisins

Combine all in large bowl and mix well. Spread onto cookie sheets. Bake at 250 for 1 hour or until golden, stirring every 15 minutes.

Strawberry Mandarin Salad

Strawberry Mandarin Salad

1 6-oz bag spinach leaves
1 cup strawberries, sliced
1 small can mandarin oranges, drained
4 oz slivered almonds
4 oz crumbled feta cheese

Place spinach in bowl. Top with remaining ingredients. Serve with Poppy Seed dressing.

Tuna Salad

A fun, light lunch - good on rice cakes or bread - double if feeding more than two

Tuna Salad

2 5-oz cans of tuna
1 large stalk celery, chopped
2 green onions, chopped
2 tbsp sweet pickle relish
2 tbsp mayonnaise
1 generous squeeze lemon juice
liberal dash pepper

Combine all in bowl and mix well.

Chocolate Creme de Menthe Cake

A yummy way to follow corned beef and cabbage on St. Patty's Day

Chocolate Creme De Menthe Cake

4 squares baker's chocolate
1/2 cup sugar
1/2 cup water
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 2/3 cups flour (or 1 cup rice flour, 2/3 cup potato starch, 1 tsp xanthan gum)
1 tsp baking soda
3/4 cup milk
1 tsp vanilla extract

1/2 cup butter, softened
2 cups powdered sugar
1 tbsp water
3/4 tsp peppermint extract
4-5 drops green food coloring

2 cups chocolate chips
6 tbsp butter
1/2 tsp peppermint extract

In small saucepan, melt chocolate with water and 1/2 cup sugar. In mixer cream butter and 1 1/2 cup sugar. Add eggs and beat until well mixed. Add flour and baking soda alternately with milk, beating throughout. Add vanilla and cooled chocolate mixture and beat well. Pour into well greased 9 x 13 pan. Bake at 350 for 5o minutes. When cooled, place cake in freezer for 1 hour.

Meanwhile, in mixer, cream butter, powdered sugar, and water. Add peppermint extract and food coloring and mix well. Spread on frozen cake. Chill in fridge for 1 hour.

Meanwhile, melt butter and chocolate chips on low heat. Stir in peppermint extract. Spread over cake. Refrigerate until hardened.

Slow Cooker Corned Beef and Cabbage

I discovered that most corned beef in the stores is brined in a solution containing sodium nitrites. So here's how to brine it yourself, then cook it in the slow cooker until it's tender and falling apart. Yum!

** This needs to sit in brine for a week, so plan ahead!!**

Slow Cooker Corned Beef and Cabbage

1 beef brisket (about 3 lbs)
2 quarts water
1/2 cup salt
1/2 cup apple cider vinegar
2 tbsp sugar
3 bay leaves
2 tsp pepper
1 tsp mustard seed
pinch of cloves or all spice

4-5 large carrots, peeled and cut into large chunks
2 medium potatoes, peeled and cut into large chunks
1 medium onion, peeled and diced
2 cups broth (beef or vegetable)
1 small cabbaged, wedged

One Week Before Cooking: Place brisket in a large bowl. In large saucepan, combine water, salt, vinegar, sugar, bay leaves, pepper, mustard seed and cloves. Bring to a boil. Allow brine to cool. Pour brine over brisket and cover well. Refrigerate for 7 days.

On Day of Cooking: Drain and rinse brisket. In slow cooker, layer carrots, potatoes, meat and onions in that order. Pour broth over all. Cook on high for 6 hours. Add cabbage on top and continue cooking on high for another 3 hours.

4 Cheese and Caramelized Onion Macaroni

The recipe I adapted this from also included pulled pork. I think you are better able to appreciate the flavors of the cheese without it, but if you want a heartier dish, that may be something to consider.

4 Cheese and Caramelized Onion Macaroni

16 oz spiral pasta (Deboles makes a great rice and flax version)
2 tbsp butter
1 medium onion, diced
1/4 cup flour (or rice flour)
2.5 cups low fat milk
8 oz plain greek yogurt
1.5 cups white wine
2 tbsp fresh sage (or a generous sprinkle dry sage)
liberal dash pepper
4 oz Gruyere cheese, shredded
4 oz Fontina cheese, shredded
4 oz Emmentaler (or regular Swiss) cheese, shredded
1 cup unsweetened cornflakes, crushed (Erewhon makes a good version)
2 tbsp olive oil
1 cup grated Parmigiano-Reggiano cheese

Boil noodles until al dente. Meanwhile, melt butter in pan and sauté onions until clear. Reduce heat to simmer and cook another 20 minutes until golden. Meanwhile, whip milk with yogurt until well blended. When onions are golden, add flour and mix well. Add milk mixture, stirring continually, and cook over medium low heat until bubbly and slightly thickened. Add wine, sage and pepper and bring to simmer, stirring constantly. Remove from heat and add Gruyere, Fontina, and Emmentaler cheeses, stirring until combined and melty. Pour pasta into large skillet coated with olive oil. Pour cheese mixture over pasta and stir well. In a small bowl, mix cornflakes, olive oil and Parmigiano-Reggiano cheese. Sprinkle over the pasta. Bake at 325 for 45 minutes.

Salmon with Lemon Pepper Sauce

Warning: this dish is rather tart. If you prefer a milder sauce, decrease amount of lemon and pepper.

Salmon with Lemon Pepper Sauce

1 lb salmon fillets, thawed
1 tbsp butter
3 green onions, chopped
1 tbsp soy sauce (I prefer Bragg's Liquid Aminos for their milder flavor - also gluten free)
1 tbsp lemon juice
3 tsp pepper

Bake salmon at 375 for 12 minutes or until fish flakes when poked with a fork. Meanwhile in small saucepan, melt butter and sautee onions for 2-3 minutes. Add soy sauce, lemon juice and pepper and heat through. Serve sauce over salmon.

Schaum Torte With Berries and Cream

When I was a little girl I was always thrilled when Grandma made made this dessert.

Schaum Torte With Berries and Cream

6 egg whites
2 cups sugar
1 tbsp vinegar
1 tsp baking powder
2 cups raspberries or strawberries
1.5 cups whipping cream
1 tbsp sugar
1 tsp vanilla

Beat egg whites until stiff. Add the sugar and beat several minutes more. Mix in the vinegar and baking powder. Pour into an ungreased pie pan, or form into 8 small mounds on an ungreased baking sheet. Bake for 1 hour at 275 degrees. Meanwhile, place berries in a bowl and crush gently with a spoon. Set aside. Pour cream into blender and whip at high speed, gradually adding sugar and vanilla, until peaks form but are not stiff. When torte has cooled, top with berry syrup and whipped cream.

Orange Cranberry Pancakes

Orange Cranberry Pancakes

1 cup flour
1 tsp baking powder
.5 tsp baking soda
1 tbsp sugar
1 egg
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
1/4 cup oil
1/4 cup Craisins
1 tsp orange zest
1/2 cup fresh cranberries
1/2 cup orange juice
2 tsp sugar

Mix flour, baking powder, baking soda and sugar. Add egg, milk, oil and orange zest and mix until just moist. Fold in Craisins. In blender or food processor, blend cranberries, orange juice and sugar until smooth. Coat small frying pan or griddle with oil. Pour on batter 1/3 cup at a time. When pancake begins to set, flip pancake and cook till browned on both sides. Top pancakes with sauce and serve.

Pina Colada Pancakes

Pina Colada Pancakes

1 cup flour (or 1/3 cup potato starch, 2/3 cup rice flour)
1 tsp baking powder
.5 tsp baking soda
1 tbsp sugar
1 egg
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
scant 1/4 cup oil
1/4 cup flaked coconut
1 can crushed pineapple, drained

Mix flour, baking powder, baking soda, sugar and coconut. Add egg, milk, and oil. Mix till just moist. Coat a small frying pan with oil. Pour in batter 1/3 cup at a time. When pancake begins to set, flip it over. When all pancakes are cooked, top with crushed pineapple and serve.

Veggie Omelette

Veggie Omelette

4 eggs, beaten
dash salt and pepper
1/2 cup cheese
1/4 cup onion
1/4 cup green pepper
(or sub any veggies you like)

Coat small frying pan with oil. Sauté onion and pepper until tender. Set aside. Mix egg with salt and pepper. Pour into pan and cook over medium low heat. As bottom of egg sets, gently lift edge with spatula and tilt pan to allow more egg to flow underneath. When egg is almost entirely set, flip over and cook on bottom. Spread egg with cheese and veggies. Fold egg in half and cook another minute or two until cheese is melted.

Cranberry-raspberry Scones

Cranberry-Raspberry Scones

3 cups all purpose flour (or 1 cup potato starch, 2 cups rice flour, 2 tsp xanthan gum)
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1/2 cup fresh cranberries, chopped
1/2 cup fresh raspberries
1/2 cup walnuts, chopped
2 tsp grated orange peel
1 cup buttermilk
1 tbsp milk
1 tbsp sugar

Combine flour, sugar, baking powder, baking soda, salt. Cut in butter. Mix in cranberries, raspberries, walnuts and orange peel. Add buttermilk and mix just until moist. Lightly flour pastry cloth or counter. Roll out dough into 3/4" thick circle. Cut circle into 8 wedges. Place on baked cookie sheet then brush with milk and sprinkle with sugar. Bake at 400 degrees for 15 minutes or until toothpick tests done.

Sweet and Spicy Saute

Another one of the hubby's inventions. He's so creative.

Sweet and Spicy Sauté

1 chicken breast
2 pink lady apples
1/2 red pepper
1 green pepper
1/3 cup walnuts
4 Serrano peppers (adjust spiciness here)
3 green onions

sauté above in olive oil

3 tablespoons Agave nectar (adjust sweetness here)
4 teaspoons cilantro
4 teaspoons ginger
1/2 cup water
2 tablespoons corn starch

mix sauce, pour on sautéed mixture, stir. Serve over brown rice.

Hashbrown Casserole

A yummy warm side dish. To make it a main dish, consider adding ham or sausage.

Hashbrown Casserole

4 cups thawed hashbrown potatoes
2 cups greek yogurt
6-7 green onions, chopped
2 cups cheddar, shredded
dash salt and pepper

Combine all ingredients in large bowl. Transfer to 2 qt casserole dish. Bake at 375 for 30-40 minutes till cheese is melted and heated through.

Tortilla Casserole

Sorry I've fallen behind, it's been a busy couple weeks. Time to play catch-up now so here will be a few posts today.

Tortilla Casserole

1 bag tortilla chips
1 can black beans, drained and rinsed
1 can red beans, drained and rinsed
2 cans diced tomatoes or Rotell
1 can corn, drained (or 1 cup frozen corn, thawed)
1 4-oz can green chilis
1/2 cup black olives, chopped
1 tsp chili powder
1 tsp cilantro
1/2 tsp cumin
1 cup cheddar, shredded
1 cup pepperjack, shredded

Preheat oven to 375. In a large bowl, combine beans, tomatoes, corn, chilis, olives, chili powder, cilantro, and cumin. Layer the bottom of a lasagna pan with 1/2 the chips, slightly crushed. Top with 1/2 bean mixture, 1/2 cup cheddar and 1/2 cup pepperjack. Repeat once. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes. Serve with sour cream and guacamole if desired.

Easy Veggie Soup

Quick, yummy, and healthy

Easy Veggie Soup

4 cups vegetable broth*
1 bag frozen mixed vegetables
1 small onion, diced
2 stalks celery, diced
1 1/2 cups cooked brown rice

In large pot combine all ingredients except rice. Bring to a boil, then simmer 15 minutes. Add rice and cook another 5 minutes.

*If you are using broth from a box or can instead of this recipe, also add a dash of thyme, parsley, and pepper to the pot.

White Trash German Breakfast

Another one of my husband's inventions.

White Trash German Breakfast

2 tbsp olive oil
1 roll German sausage
1/2 cup onions, diced
1 green pepper, diced
4 cups frozen hashbrowns
1/4 olives, diced
1/3 cheddar cheese, shredded
1 14-oz can sauerkraut
1 egg, scrambled
dash pepper

Heat oil in large saucepan. Brown sausage. Add onion and pepper and sautee until tender. Add hashbrowns and cook 5 minutes. Add olives, cheese, pepper, egg and sauerkraut, mix well, and cook till heated (approximately 10 more minutes).

Tuna Noodle Casserole

Tuna Noodle Casserole

1 8oz box of noodles
1 can cream of mushroom soup
1 can tuna
1 tbsp olive or canola oil
1/2 cup onion, diced
2 stalks celery, diced
1 jar pimientos
1/2 tsp dry mustard
1/4 tsp pepper

Cook noodles according to package directions. Drain well. Meanwhile, in hot oil, sautee onion and celery. In 2 quart casserole, combine noodles, onion, celery and pimiento. Add mushroom soup, tuna, mustard and pepper and mix well. Bake at 375 degrees for 25 minutes or till bubbly and heated through.

Vegetable Broth

Vegetable Broth

3 carrots, peeled and chopped
3 stalks celery with leaves, chopped
1 clove garlic, diced
1 onion, chopped
1 bay leaf
1/2 tsp marjoram
1/2 tsp thyme
2 tbsp parsley
1/4 tsp pepper
8 cups water

Combine all in slow cooker and cook 8 hours on low. Strain and refrigerate or freeze till needed.

Breakfast Dessert

This is a fun 'treat' for morning or evening alike.

Breakfast Dessert

4 cups vanilla ice cream
2 cups Frosted Flakes or Special K*
4 cups strawberries, chopped
chocolate syrup (optional)

Divide ice cream into 4 bowls. Top each with 1/2 cup Frosted Flakes and 1 cup strawberries. Garnish with chocolate syrup if desired.

* Nature's Path makes a good GF Frosted Flakes version

Wild Caught Salmon with White Wine Pesto Sauce

Usually, I can't stand fish. But this is a really yummy combination. It's a true Omega-3 feast!

Wild Caught Salmon with White Wine Pesto Sauce

4 small wild-caught salmon fillets
3 cloves garlic
2 cups fresh basil
3 tbsp walnuts
1/2 cup olive oil
1/2 cup + 1 tbsp parmesan, shredded
1/2 cup white wine

Cook salmon in 375 degree oven for 8-12 minutes, or until it flakes with a fork (20-25 minutes if frozen). Meanwhile, combine remaining ingredients in food processor or blender and blend until smooth. Transfer to a sauce pan and heat over medium low until just bubbly. Drizzle sauce over fish before serving.

Chile Cheese Grits

Chile Cheese Grits

3 cups water
1 cup corn grits
1 tbsp butter
1 cup cheddar cheese, shredded
1/2 cup pepperjack cheese, shredded
1/2 cup milk
1 4-oz can green chiles, drained

Preheat oven to 350. In bowl, combine grits and water. Microwave for 4-5 minutes. Add remaining ingredients, mix well, and bake for 45 minutes or till golden and bubbly.

Spinach Scramble

Spinach Scramble

1 tbsp olive oil
1 oz fresh spinach
1/2 cup green onion, chopped
1/2 cup tomato, chopped
4 eggs, beaten
dash salt
dash pepper

Heat oil in pan. Add onions and cook till tender. Add spinach and cook until wilted. Add egg, salt, and pepper and cook, scraping with spatula occasionally. When egg is cooked to desired done-ness, add tomato and heat through.

Healthier Fried Egg Sandwich

Healthier Fried Egg Sandwich

1 tbsp olive oil
1 egg
2 slices whole wheat bread
2 slices tomato
1 slice swiss cheese
2 tsp canola mayonnaise

Heat oil in small pan on stove. Break egg into pan and fry, flipping to cook both sides. Spread one slice of bread with the mayo. Place egg on bread, topped with cheese and tomato. Top with final slice of bread. Serve with fruit or juice.

Loaded Baked Potato

Loaded Baked Potato

4 large baking potatoes
2 cups fiesta style cheese, shredded (or any combination of cheddar, colbyjack, mozzarella)
1 tsp garlic powder
1 tsp chili powder
3 cups broccoli, chopped and cooked
1 cup onion, chopped
4 roma tomatoes, diced
butter (optional)
sour cream (optional)

Preheat oven to 400 degrees. Wash potatoes and pierce skin in several places with fork. Bake potatoes for 1-1.5 hours (or till they give when squeezed). Mix cheeses with garlic powder and chili powder. Cut potatoes in half and top with cheese, broccoli, tomatoes and onions. Garnish with butter or sour cream if desired.

Corn Chowder

Another cold-weather favorite of mine.

Corn Chowder

3 cups corn kernels
2 cups creamed corn (or pureed corn kernels)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
1 tbsp cooking oil
1 14-oz can chicken broth
1 cup cubed, peeled potato (russet or unpeeled redskin)
4 tsp all-purpose flour*
1/4 tsp salt
1/4 tsp black pepper
1.5 cups milk
2 tbsp snipped fresh parsley (optional)

1. In large saucepan cook onion, pepper and celery until onion is tender but not brown. Stir in chicken broth and potato. Bring to a boil, reduce heat and simmer, covered, for 10 min. Stir in corn kernels and creamed corn. Cook, covered, about 10 min more or until potato and corn are tender, stirring occasionally.
2. In a small bowl combine flour, salt, and pepper. Stir milk into flour; add to corn mixture in saucepan. Cook until slightly thickened and bubbly. Cook and stir 1 minute more. If desired, garnish each bowl with snipped parsley.

* Rice flour makes a fine gluten free substitute

Pear Cobbler

I love a warm spiced fruit dish on a cold winter night. This one goes well with anything from chicken pot pie to a hearty slow-cooker soup.

Pear Cobbler

2 to 2 1/2 cups sliced fresh pears
1 cup sugar, divided
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 ounces butter
3/4 cup flour*
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg

Mix pears with 1/2 cup sugar, cinnamon, nutmeg and allspice and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine all dry ingredients, including the remaining 1/2 cup of sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter. Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.
Serve hot or cold with ice cream or whipped cream.

* Rice flour makes a fine gluten free substitute

Restaurant Style Nachos

This is my attempt at recreating my favorite restaurant nachos. They're yummy, but probably a calorie splurge.

Restaurant Style Nachos

1 bag tortilla chips
1 31 oz can fat free refried beans
1 15 oz can black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
1 tsp cilantro
dash crushed red pepper (optional)
1 large green pepper, diced
4 roma tomatoes, diced
1 small red onion, diced
1 can black olives, chopped
4 cups shredded cheese (colbyjack is nice as is pepper jack but almost anything will work)

Preheat oven to 350. In large pan, combine refried beans, black beans, chili powder, cumin, cilantro and red pepper. Heat through. Line the bottom of a lasagna pan with tortilla chips. Spread 1/2 bean mixture over chips. Top with 1/2 veggies and 1/2 cheese. Repeat. Bake for 20 minutes or till cheese is melted and nachos are heated through.

Double chocolate milkshakes

Tripple Chocolate Milkshakes

4 large scoops chocolate ice cream
1 cup milk
2 tbsp chocolate syrup
1/2 cup crushed Oreos or any chocolate cookie

Place all ingredients in blender and blend till smooth. Garnish with a squirt of real whipped cream and another cookie if desired.

Feedback encouraged

While I'm cooking up some new recipes, I thought I'd put out a request for feedback. Have you tried any of these recipes? What did you like? What didn't you like? I tend to 'cook by feel' and I'm pretty heavy handed with spices so some of these measurements are approximate and I'd love to hear what worked for you (or didn't). Is there anything you'd like to see on here? Any comments would be very useful. Thanks much!

Quickie Pudding Dessert

Quickie Pudding Dessert

1 6-pack vanilla pudding
6 oz dark chocolate chips
2 cups raspberries

In each of 6 parfait glasses (or champagne glasses) spoon 1/3 pudding cup, 1/3 oz chocolate chips and a few raspberries. Repeat 3 times. Serve cold.

Crock Pot Fusili

Crock Pot Fusili

This is my crock pot adaptation of a friend's delicious ground beef stove top spaghetti sauce.

1 lb stew beef, finely diced
1 large onion, chopped
3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato sauce
5-6 roma tomatoes, diced
1/2 cup red wine
1 can tomato paste
2 tbsp balsamic vinegar
1/4 tsp salt
1 tbsp parsley
1 tsp basil (or 1 tbsp fresh basil)
1 tsp oregano
1 tsp rosemary
1 8 oz package fusili* **

In slow cooker add beef, onion, garlic, diced tomatoes, roma tomatoes, tomato sauce, red wine, and spices. Cook on low heat for 6-7 hours. Turn heat to high, add tomato paste, balsamic vinegar and pasta. Cook one hour more.

*Fusili is fun but any pasta will work
**Tinkyada makes a really good gluten free fusili

Butternut Squash Soup

Butternut Squash Soup

1 tbsp olive oil
1 small onion, diced
5 green onions, chopped
3-4 carrots, peeled and diced
2 stalks celery, diced
1 butternut squash, peeled and diced
32 oz broth
1 cup half and half
1/2 tsp garlic powder
1/2 tsp nutmeg

Heat oil in stock pot. Add onion, green onions, carrots, celery, and squash. Cook for 5 minutes. Add broth and spices, bring to a boil, and simmer for 30-40 minutes or until vegetables are tender. Place soup and half and half in blender and blend until smooth (may have to blend in several batches). Serve warm.

Goes quite well with Spinach, Beet and Feta salad found in the Farm Chicks cookbook.

Spicy Beans'n'Rice

Spicy Beans'n'Rice

2 cups brown rice, dry
4 cups water
2 tbsp oil
3 cups black beans (or beans of your choice)
1 medium onion
pepper
salt
cayenne

Boil rice in water for 30-40 minutes. Meanwhile, sauté onion in oil till tender. Add beans and a dash of salt, pepper, and cayenne. Continue to sauté for 5 minutes. Combine rice with bean mixture, add another dash of salt, pepper, and cayenne, and mix well.

Spaghetti Sauce

Spaghetti Sauce

2 tbsp olive oil
5 cloves garlic
1 medium onion, diced
6-7 medium tomatoes, diced
1/4 cup grated carrot
2 tsp basil
2 tsp oregano
2 tbsp parsley
1 tsp marjoram
dash salt
dash pepper
dash crushed red pepper
1/4 cup red wine
3 tsp sugar

Sautee onions and garlic till tender. Add remaining ingredients. Cook 35 minutes or till thickened and soft.

Raspberry Lemonade

Raspberry Lemonade

6 lemons
1/4 cup raspberries
10 cups water
2 tbsp sugar (more or less to taste)

Juice all lemons. Puree raspberries in blender. Stir lemons and berries in large pitcher. Add sugar and stir till dissolved. Add water and stir well. Chill and/or add ice cubes.

For a fun garnish, place one raspberry in each slot of an ice cube tray. Fill with water and freeze.

Crispy Fried Chicken Fingers

This was an impromptu Valentines dinner and it turned out really well!

Crispy Fried Chicken Fingers

2 lbs thinly sliced chicken breasts
1 1/2 cups flour *
3 tsp garlic salt
2 tsp pepper
2 tsp paprika
liberal dash marjoram
liberal dash thym
liberal dash savory

batter:
2/3 cup flour**
1 beaten egg
1/4 tsp pepper
3/4 cup water

Heat 2-3" of oil in a large, deep frying pan. Combine flour and spices on a large plate. In a bowl, combine batter ingredients. Dip chicken in flour mixture, dip in batter, and dip in flour mixture once more. Cook in hot oil 18-20 minutes or till done.

* or 1/2 cup potato starch and 1 cup rice flour
** or 2/3 cup rice flour

Chicken Pot Pie

Chicken Pot Pie

Filling:
2 small potatoes, cubed
1 large carrot, chopped
1 stalk celery, chopped
1/2 cup peas
1/2 cup onion, chopped
2 cooked chicken breasts, chopped
pat of butter
3-4 tbsp flour
2/3 cup broth or 1 cube bouillon
1 cup milk
savory (to taste)
rosemary (to taste)
parsley (to taste)

top:
1 cup all purpose flour*
1 tsp baking powder
dash salt
1/4 cup - 1 tbsp cold butter
cold water

Boil the potatoes and carrots till soft but not crumbly. Sauteed the onions, peas, and celery in pat of butter till soft. Add the flour and mix well. Stir in the broth and the milk and cook till thickened. Add the chicken and spices and pour into a square baking pan.

Combine flour, baking powder and salt. Cut in butter. Add water 1 tbsp at a time until dough is soft but not sticky. Roll out dough on floured surface and invert on top of baking pan. Seal edges and trim excess dough.

Bake in a 400 degree oven for approx. 35 minutes. Let stand 15-20 min
before serving.

* or substitute 1/2 cup rice flour and 1/2 cup potato starch plus 1 tsp xanthan gum

Guacamole

Guacamole

4 ripe avocados
1 large roma tomato, diced
1/2 cup red onion, diced
3 tbsp mayo
1 tbsp lime juice
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp cilantro

Halve avocados and scoop meat into medium size bowl. Mash till smooth. Add remaining ingredients and mix until smooth.

Valentine's Raspberry Chocolate Mousse Cake

Valentine's Raspberry Chocolate Mousse Cake

1 box chocolate cake mix (or 2 boxes Betty Crocker Gluten Free chocolate cake mix)
1 cup frozen raspberries + a few for garnish
1 cup heavy cream
3 oz bittersweet chocolate
2 tbsp sugar
3/4 cup heavy cream
8 oz semisweet chocolate, chopped
2 tbsp unsalted butter

Prepare cake according to package directions in 2 heart shaped cake pans or 2 round cake pans. Set aside to cool completely. Puree raspberries in blender or food processor till smooth.

In double boiler (or on low heat), melt bittersweet chocolate. Set aside to cool. In mixer, beat whipping cream and sugar until stiff but not buttery. Set aside 1/4 cup for garnish. Fold chocolate into whipping cream until blended. Spread chocolate mixture on top of one of the cake layer and place in refrigerator to harden.

When cake and mousse have cooled:

To make ganache frosting, place chocolate chunks in large bowl. Heat cream and butter in pan over medium low heat until just boiling. Pour heated cream over semisweet chocolate chunks and whisk until smooth.

To assemble, spread raspberry puree over the chocolate mousse layer. Top with second cake layer. Place cake on cooling rack set over a large cookie pan. Pour ganache over center of cake, making sure to coat evenly. Allow ganache to cool until hard. Garnish with reserved whipped cream and raspberries.

Stuffed Hamburgers

Stuffed Hamburgers

1 lb ground beef or turkey
1/4 cup breadcrumbs
dash thyme
dash rosemary
dash savory
sash marjoram
1/2 cup onion, diced (optional)
2 oz cheddar, diced (optional)

Preheat oven to 350. Combine meat, breadcrumbs and spices in bowl. Form meat into 8 thin patties. Top 4 patties with onion or cheddar (or both) and place remaining patties on top. Press edges to seal filling in. Wrap in foil and place on baking sheet. Bake for 30 minutes or until desired done-ness is achieved.

Apricot Cheesecake

Apricot Cheesecake

Crust:

1/4 cup unsalted butter, melted

1-1/2 cups graham cracker crumbs

5 dried apricots*

1/4 cup water*

Filling:

1-1/2 cups granulated sugar

4 eight ounce packages cream cheese, softened

1/2 cup heavy cream

4 eggs

1/4 cup all-purpose flour

1 cup sour cream

1 tsp vanilla

1/4 cup apricot preserves*

Preheat oven to 350F. Grease sides of a springform pan. In food processor, puree dried apricots and water. In bowl, combine butter and graham cracker crumbs. Add apricot puree. Press into bottom of pan and freeze.

Beat sugar and cream cheese till smooth. Blend in cream, then add eggs one at a time. Mix in sour cream, flour, and vanilla until smooth. Pour into crust. Dollop apricot preserves on top with a spoon. Run a knife through preserves and filling to create marbling

Bake for one hour. Turn off oven and let cake stand in oven for 5 hours. Refrigerate 4 hours or overnight before serving.

*If you would prefer, omit apricots and water from crust, and substitute orange marmalade for apricot preserves.

Tuna Veggie Macaroni Salad

Tuna Veggie Macaroni Salad

1 8oz pkg dry elbow macaroni
1 7oz can tuna, drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small onion, finely chopped
2 tbsp pimientos, chopped
1/2 cup cheddar cheese, cubed
1/4 cup mayo
2 tsp lemon juice

Cook macaroni according to package instruction. Drain and set aside. In bowl, combine remaining ingredients and mix well. Stir in macaroni until evenly coated. Chill well.

Even Your Husband Can Make This

Here's one of my husband's favorites from his bachelor days:

Even Your Husband Can Make This

1 can tomato sauce
1 lb ground beef or turkey
1 bag frozen mixed vegetables
1 cup onion, chopped
1 tsp oil
1 tbsp parsley
1 tsp basil
1 tsp oregano
1/2 tsp rosemary
Parmesan cheese (optional)

In skillet, heat oil. Brown onion and beef or turkey until cooked through. Place meat mixture and all remaining ingredients in 1.5 qt casserole dish. Bake in 350 degree oven for 20 minutes. Top with grated Parmesan cheese if desired.

Mac'n'Dog'n'Cheese

Mac'n'Dog'n'Cheese

8 oz dried small shell pasta
1/2 cup chopped onion (optional)
2 tbsp butter
2 tsbp flour (all purpose or rice)
1/8 tsp pepper
2 1/2 cups milk
3 cups extra sharp cheddar cheese, shredded*
4 hot dogs, sliced into rounds**
1 large tomato, sliced

Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.
Over medium heat, cook onion in butter until tender. Stir in flour and pepper. Add milk and cook over medium heat, stirring continually, until thick and bubbly. Add cheese and stir until melted. Stir in pasta and hot dog slices.

Pour into 2 quart casserole dish and bake, uncovered, for 25-30 minutes or until bubbly and hot. Garnish with tomato slices before serving.

*If you like things spicy, substitute 1 cup pepperjack cheese for 1 cup of the cheddar
** Applegate Farms makes a great carcinogen-free hot dog that tastes fantastic

Chocolate Strawberry Angelfood Cake

Chocolate Strawberry Angelfood Cake

1 1/4 cup egg whites (10-12 eggs)
1 cup + 2 tbsp sifted cake flour (can use 3/4 cup white rice flour, 1/4 cup potato starch, 1 tsp xantham gum)
1/2 cup sifted sugar
1/4 tsp salt
1 1/4 tsp cream of tartar
1 cup sifted sugar
1/2 tsp almond extract
1 tsp vanilla extract
1 box fresh strawberries, sliced
3 oz dark chocolate, melted

Set our measured egg whites 1 hour ahead. At time of baking, preheat oven to 375. Sift flour with sugar 3 times. At high speed in mixer beat egg whites until foamy. Add cream of tartar and beat at high speed until stiff enough to form peaks, but not dry. With mixer on high, add 1/2 cup sugar, 1 tbsp at a time. Turn mixer to lowest speed and add almond and vanilla extracts. Stop mixer. Sift in flour, one quarter at a time, lightly folding 15 times after each addition. Fold 15 additional times. Push into ungreased 10" tube pan. With spatula, cut complete square in batter without lifting spatula.

Bake 30-35 minutes or until cake springs back when touched. Invert pan to cool. When cold, reinvert pan and insert knife along inner edge to remove.

Melt chocolate, cool slightly, and fill frosting piper or plastic ziplock bag. If using ziplock bag, cut small hole in one corner. Pipe chocolate in decorative patterns across cake. Fill cake cavity with sliced strawberries and use remaining berries to decorate top and base of cake.

Hunny Monkey Bedtime Snack

Hunny Monkey Bedtime Snack

2 plain rice cakes
4 tbsp peanut butter
1 banana, sliced
drizzle honey

Coat rice cakes in peanut butter. Top with banana slices then drizzle with honey.

Mozzarella Sticks and Tangy Tomato Sauce

Mozzarella Sticks and Tangy Tomato Sauce

1 package string cheese
1 cup all purpose (or rice) flour
2 eggs
2 cups cornmeal or breadcrumbs
1 tbsp Italian seasoning (or combination of basil, oregano, thyme, rosemary, marjoram, garlic)
1 can tomato sauce
1 tbsp pizza seasoning (or combination of oregano, basil, marjoram and granulated garlic)

Heat oven to 400 degrees. Unwrap all string cheeses and cut in half. Combine cornmeal (or breadcrumbs) with Italian seasoning. Beat eggs in shallow dish. Roll each cheese piece in flour, then dip into egg mixture. Roll cheese in cornmeal mixture. Place on baking sheet and bake for 10 minutes or till cheese is melted.

In small saucepan over medium heat, warm tomato sauce. Add pizza seasoning and stir till well combined. Serve cheese sticks with sauce for dipping.

Tofu Pepper Steak

A vegetarian version of one of my favorite dishes.

Tofu Pepper Steak

1 lb extra firm tofu
2 tbsp canola oil
1 cup water or broth
1 medium onion, sliced
1/2 tsp garlic salt
1/4 tsp ginger
2 medium green peppers, seeded and sliced
1 tbsp cornstarch
2 tbsp soy sauce (Bragg's Liquid Aminos is a great GF substitute)

Drain tofu and cut into slices. Heat oil in large skillet. Cook onion till tender, then add tofu till slightly browned. Add broth, garlic salt and ginger. Stir until salt and ginger are mixed in. Add peppers and reduce to simmer. Cover and simmer about 10 minutes. Turn off heat.

Blend cornstarch and soy sauce. Stir into pan, turning heat to high, and stir constantly until thickened. Serve over brown rice.

Grandma's Hot Cocoa

Grandma's Hot Cocoa

1/4 cup sugar
1/3 cup water
1/4 cup unsweetened cocoa powder
3 cups whole milk

Over medium heat, combine sugar with water. Bring to boil till sugar is dissolved. Remove from heat and whisk in cocoa powder till dissolved. Add milk and place over medium heat, whisking constantly until very hot but not boiling. Serve with marshmallows.

Blueberry Flax Pancakes

Blueberry Flax Pancakes

1 cup all purpose flour (or 1/2 cup rice flour, 1/2 cup potato starch, 1 tsp xantham gum)
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
2 tbsp ground flaxmeal
1 egg
1 cup buttermilk
2 tbsp oil
1/2 cup blueberries

Mix all dry ingredients. Add egg, buttermilk and oil. Mix until just moist. Fold in blueberries. Add 1/4 cup batter to greased skillet, brown on both sides. Top with more blueberries and syrup.

Cabbage Stir Fry

Here's the stir fry that I grew up eating. Goes really well with a heap of brown rice.

Stir Fry

2 tbsp canola oil
3 cups cabbage, chopped
1 medium onion, sliced
1 clove garlic, minced
1 large green pepper, chopped
2 cups broccoli, chopped
1 can red beans, drained and rinsed
3 tbsp soy sauce
3 tsp Mrs. Dash original seasoning
1 tsp caraway seeds (optional)

Heat oil in large frying pan or wok. Add onion and garlic and sautee until tender. Add cabbage and sautee 3 minutes more. Add remaining ingredients, reduce to simmer, and cook, covered, 15-20 min, till tender.

Now taking requests

So I need 365 recipes to finish this blog and my current collection is getting low. So, I'm taking requests - what is a recipe that you'd like to see here? Let me know and I'll get cooking and see what I come up with. In the meantime, here's another one from my husband:

Royal Navy Vegetable Juice

3 roma tomatoes
1 large stalk celery
3 medium carrots
4 limes

Run all through juicer. Drink this and kiss scurvy goodbye.

Mozarella sandwiches and Spinach Lasagna

Clearly I didn't get in a recipe yesterday, so here are two today.

Mozzarella, Red Pepper, and Pesto Sandwiches

8 oz mozzarella cheese, sliced
8 slices bread
1 jar roasted red peppers
1/4 cup prepared pesto

*Tastefully Simple makes a Diced Tomato and Garlic Pesto mix that is amazing on these sandwiches
Find pesto here

Spread 1 tbsp pesto on each of 4 slices bread. Top with roasted red pepper. Place mozzarella slices on remaining 4 slices of bread. Assemble sandwiches (hold together with toothpick if necessary). Bake in oven or toaster oven at 350 degrees about 5 minutes or until melty (will depend on thickness of cheese slices).

Spinach Lasagna

1 (8 oz) box lasagna noodles (Tinkyada makes a great GF version)
1 cans (15 oz) tomato sauce (or spaghetti sauce)
3 cups creamed cottage cheese
1/2 cup Parmesan cheese, grated
1 tbsp parsley flakes
2 tsp oregano
2 tsp basil
dash salt and pepper
1 lb mozzarella, shredded
6 oz spinach
1/2 cup Parmesan cheese, grated

Heat oven to 350 degrees. Cook noodles according to package direction. Drain well. Mix cottage cheese, 1/2 cup Parmesan cheese, parsley, oregano, basil, salt, pepper in medium bowl. Reserve 1 cup tomato sauce. In ungreased 13x9x2 baking pan, layer 1/3 lasagna noodles, cheese mixture, tomato sauce, mozzarella, and spinach. Repeat twice. Finish with reserved sauce and remaining 1/2 cup Parmesan cheese. Bake uncovered for 45 minutes. Or, cover and refridgerate, then allow 10-15 minutes extra baking time.

Veggie Risotto

Veggie Risotto

1 medium onion, diced
2 cloves garlic, minced
2 tbsp canola oil
1 cup brown rice (short grain is best)
3.5 cups vegetable or chicken broth
1 cup peas
1 cup asparagus, chopped
1 cup broccoli, chopped (no stems)
3 Roma tomatoes, diced
6 oz shredded Parmesan cheese
4 tbsp fresh basil, chopped

In large pan heat oil over medium heat. Add onions and garlic and cook till tender. Meanwhile, heat broth to simmer. Add rice and cook until golden, about 5 minutes. Add 1.5 cups hot broth and simmer until absorbed (about 15 minutes ). Add 1 more cup broth and peas, asparagus, and broccoli. Cook until broth is absorbed and veggies are tender, about 10 more minutes. Add tomatoes, Parmesan, and basil along with remaining broth. Cook until broth is absorbed and cheese is creamy, about 10 more minutes.

Jalapeno Hamburgers

Jalapeño Hamburgers

1 lb ground beef or turkey
1/4 cup onion, diced
1/3 cup jalapeño peppers, diced
1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
several slices pepperjack cheese

Combine all ingredients except cheese. Form meat into balls and flatten slightly onto baking sheet. Bake in 350 degree oven for 30 minutes or until desired done-ness. Top with pepperjack cheese and serve on buns.

* Do not pan-fry jalapeño burgers. Pan-frying jalapeños will make your eyes and throat burn. Grilling with a lid is also a good way to cook these burgers.

Orange strawberry smoothies

Today's recipe is a cop-out, but it's been a super busy day.

Orange Strawberry Smoothies

Fill blender with frozen strawberries. Pour in orange juice (high pulp is best) until it covers the berries. Blend on 'ice crush' mode until smooth. Enjoy.

Rosemary Chicken Bake

Rosemary Chicken Bake

3 chicken breasts
3 tbsp olive oil
2 cloves garlic, chopped
1 tbsp parsley
1/2 tbsp rosemary
dash salt and pepper

Place all ingredients in a gallon size ziplock bag and refrigerate at least 4 hours, turning occasionally. Preheat oven to 400 degrees. Bake for 40 minutes or until done.

Silver Dollar Stir Fry

I have to credit my husband for this one. His favorite vacation spot is Silver Dollar City and this meal reminds him of the food he'd eat there as a kid. It's super fast and easy - yum yum.

Silver Dollar Stir Fry

5 red skin potatoes, chopped
3 carrots, peeled and chopped
1 white or yellow onion, diced
4 stalks celery, chopped
1 green pepper, diced
2 tbsp canola oil
salt and pepper to taste

Put potatoes and carrots in a large pot, cover with water, and boil 10 minutes or till tender. Drain and set aside. In large skillet, heat oil and sautee onion, celery, and pepper till tender. Add the potatos, carrots, salt, and pepper, and cook another 10 minutes.

* You can add just about any winter/root vegetable and it works great - parsnips, squash, etc

Sneaky Veggie Meatloaf Surprise

If you have trouble getting enough veggies in a day, here's a way to sneak some in.

Sneaky Veggie Meatloaf Surprise

1 lb ground beef or turkey
1 medium onion, finely diced
2 slices bread, crumbled
2 eggs
3 tbsp milk
1/4 cup green pepper, finely diced
1/4 cup carrot, finely shredded
1/4 cup broccoli florets, stems removed
dash salt and pepper
dash thyme
generous dash rosemary, marjoram, and savory
1/4 cup tomato sauce
2 slices cheddar or colby jack cheese

Combine all ingredients except cheese. Mix well. Oil a loaf pan and fill with half the meatloaf mixture. Place cheese slices in the middle of the loaf. Top with remaining mixture. Bake at 350 degrees for 1 hour.

Spice Cake

This was my Grandmother's favorite cake and has become our number one "company" dessert. It is especially good served with hot or cold apple cider.

Spice Cake with Cream Cheese Frosting
1/2 cup butter
2 eggs
2 cups all purpose flour*
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves
3/4 tsp ginger
1 tsp vanilla
1 1/4 cups milk
1 tbsp vinegar
1 8oz package cream cheese
1/2 stick butter, softened
3 cups powdered sugar pecan halves (optional)

For Cake
1) Grease and flour two 9" cake pans. In medium bowl, mix flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and ginger.
2) Combine milk and vinegar and let sit.
3) Cream butter and sugar. Add vanilla and mix well. Beat in eggs one at a time.
4) Alternately add dry ingredients and milk to butter mixture, mixing well.
5) Pour into prepared pans and bake at 350 degrees for 35 minutes.

For Frosting
1) Beat butter and cream cheese on med speed until smooth
2) Add powdered sugar one cup at a time until well combined. Place first cake layer on plate and frost top. Top with second cake layer and frost top only. Decorate top with pecans halves if desired.


* to make this cake gluten free, use 1/2 cup potato starch, 1.5 cups rice flour and 1 tsp xanthan gum instead of all purpose flour

The beginning

I meant to start this in January so that I could finish at the end of 2010, but my good intentions were not actualised. I will attempt, however, to post 365 new recipes in 365 days. Some will be brand new, others my adaptations of things, but all will be recipes which I have enjoyed. If I don't get one in each day, I'll have to catch up with multiple recipes in a post, but I will attempt to get in all 365 by the 365th day. Today will be the first, beginning with:

Dad's Vegetarian Chili

2 cans kidney (or red) beans
1 can diced tomatoes (plain or with chilis)
1 can ready to serve tomato soup (or tomato sauce)
1 tbsp olive oil
1 onion, diced
2 cloves garlic, diced
1 green pepper, diced
pinch salt
1 tbsp parsley
1/2 tbsp chili powder
2 tsp basil
1 tsp oregano

Sautee the onions, garlic, pepper in olive oil until tender. Add remaining ingredients, bring to boil, then simmer for 20 minutes. Serve with hot corn bread for a hearty meal.