I made some Broccoli, Potato and Gruyere Tarts the other day. The recipe is from from Veggie Belly. My family loved them!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Snowy Morning. Tried a new Whole-wheat Banana Pancake Recipe from 100 Days of Real Food. Everyone loved it. Hooray!
Tried a new granola recipe from 100 Days of Real Food. The granola is so yummy and easy to make. Booli loved it too! I did the cereal version this time around. Can't wait to try granola bar version!
Another delicious recipe I discovered via Pinterest.
CHEWY MOLASSES-SPICE COOKIES
From the folks over at Martha Stewart
I followed their recipe exactly, except I did not dredge the cookies in sugar.
My husband is the king of pasta salad. He has a knack for throwing the most delicious ingredients together. Over the weekend, he made this amazing tuna pasta salad. This recipe is insanely simple. Toss in any raw veggies you may have on hand.
THE MISTER'S TUNA PASTA SALAD
1 8oz. package of extra broad egg noodles (we use No Yolks -- much lower in fat and cholesterol than regular egg noddles)
2 red medium red peppers, diced
1 medium cucumber, diced
2 cans chunk white tuna, drained
1/3 cup mayonnaise
1/2 teaspoon balsamic vinegar
1/2 teaspoon freshly ground pepper (adjust to your preference)
freshly grated Parmesan cheese, to taste
Cook egg noodles according to package directions, drain and cool.
Combine all ingredients except Parmesan cheese.
Serve in bowls, Sprinkle with Parmesan.
Eat.
When we order Chinese food, Booli always goes for the Lo Mein. I decided to try making a healthier version for her at home. We all love this recipe. I recommend chopping the vegetables while the noodles are cooking to save on prep time. Once everything is ready, it takes only 5-10 minutes to cook in the wok.
LO MEIN (these have been dubbed "China Noodles" by my 2-year-old)
adapted from The Food Network
3 tablespoons vegetable oil, divided
1 block extra firm tofu, cubed
1 cup (2 handfuls) snow peas, halved on a diagonal
2 red bell peppers, seeded and cut into match stick size pieces
1/2 pound mushrooms, coarsely chopped, if necessary (I use whatever mushrooms look good that week.)
2 scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, crushed
1 pound spaghetti noodles, cooked to al dente and drained well (I use Barilla Protein Plus.)
1/2 cup low sodium tamari soy sauce
1 tablespoon toasted sesame oil, several drops
Heat 1 tablespoon vegetable oil in a skillet over medium heat.
Brown tofu in skillet. Set aside.
Heat a wok over high heat.
When pan is very hot, add remaining 2 tablespoons of vegetable oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, and scallions. Stir fry for 1 minute.
Next add the ginger, garlic and browned tofu. Stir-fry for 2 minutes.
Add the cooked noodles and toss to combine.
Add the soy sauce and toss the ingredients. Make sure noodles are coated evenly with sauce.
Drizzle with toasted sesame oil.
Serve.
It was cold and blustery this weekend. So I decided to warm up with a bowl of my favorite soup. It is excellent when paired with Gruyere or Parmesan cheese toast.
GOLDEN WINTER SOUP
adapted from Cooking Light
2 tablespoons unsalted butter
1 1/2 pounds cubed and peeled butternut squash
2 cups cubed and peeled russet potatoes
1 teaspoon kosher salt
1 small onion finely diced
4 cups vegetable broth
1 cup half and half
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add onion; sauté 1 minute.
Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Puree potato mixture with a handheld blender until smooth.
Stir in half-and-half.
Enjoy!
HOT CEREAL
adapted from Bon Appetit
1/4 Ten-Grain Hot Cereal (such as Bob's Red Mill brand)
1-2 Tbsp. walnuts
1/2 cup blueberries
1 Tbsp. Vanilla Yogurt
Prepare hot cereal according to package directions.
Sprinkle with walnuts, blueberries and yogurt.
In my opinion, it doesn't get any better than oats and chocolate. Doing a little holiday baking.
Adapted from the the fine folks at Quaker Oats
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned oats (uncooked)
1 12 oz. bag chocolate chips (I like them chocolately!)
Heat oven to 350°F.
In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well.
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
We had an abundance of blueberries the other day. I put on Bette Midler's Blueberry Pie and Booli and I had great fun making these.
MINI BLUEBERRY PIES
Adapted from The King Arthur Flour Baker's Companion
6 cups fresh blueberries
2 Tablespoons orange juice
1 cup sugar
1/4 cup cornstarch
1 package refrigerated pie crust (should have 2 crusts)
Place all the ingredients except the dough in a saucepan and simmer until filling is thickened. Cool to lukewarm.
Preheat oven to 350.
Roll out dough. Use a 4 inch round cookie cutter to cut out 12 circles. Use a 3 inch round cookie cutter to cut out 12 more circles. Fit the large circles in a muffin tin. Spoon the filling into the shells. top with small circles and pinch edges of the crust together. Cut vents in the top of the dough. Sprinkle with sugar. Bake for 30 minutes.
Still working through those apples! Decided to try making some homemade applesauce in the slow cooker.
APPLESAUCE
From Not Your Mother's Slow Cooker Cookbook
8-10 apples, peeled, cored and quartered
2 Tbsp. fresh lemon juice
2 Tbsp. water, as needed
Sugar to Taste
Put the apples in the slow cooker and toss with lemon juice. If apples seem unusually dry, add water to cooker. Cover and cook until the apples are extremely tender and falling apart, on HIGH or 3 to 3 1/2 hours or on LOW for 5 to 6 hours.
Puree the cooked apples in the cooker with a hand held immersion blender. Add sugar to taste.
Yum!
Making use of our harvest. These muffins made the house smell incredible.
Next time I want to try grating the apple, rather than chopping it.
WHOLE WHEAT APPLE MUFFINS
From Smitten Kitchen
Yield: 18
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup dark brown sugar
1 large egg, lightly beaten
1 cup (8 ounces) yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450. Line a muffin tin with muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the yogurt gently. Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
OVEN ROASTED RED & YELLOW POTATOES
This is the Mister's recipe and a staple in our house.
2 pounds Red & Yellow Potatoes
2 Tbsp. Olive Oil
1/2 tsp. dried thyme
1/2 tsp. dried basil
Salt and Pepper
Preheat oven to 450
Quarter the Potatoes and place in a shallow roasting pan.
Toss with oil and seasonings.
Roast for 50 minutes or until potatoes are crisp and golden.
Enjoy!
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