KELLucopia

Club Soda Waffles

2010-08-07T07:43:00.001-07:00

Here is a recipe for my grandmother’s club soda waffles which I have been meaning to share:

2 cups baking mix
1 1/3 cup club soda
1 egg
3 tablespoons vegetable oil

Mix well and cook in waffle maker. We like to top with sliced apples cooked in cinnamon like she used to. Yum.

Best Birthday Carrot Cake

2010-08-07T07:41:00.000-07:00

I am always on the lookout for a good piece of carrot cake. I made this fabulous carrot cake for Simon’s first birthday. The recipe is from "King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains," which also has some of my favorite recipes, such as morning glory muffins. This is by far the best carrot cake I have ever made.

Preheat oven to 350.
Baking times: 30 to 35 minutes for 8 inch layers, 35 to 40 minutes for 9 inch layers, 45 to 50 minutes for a sheet cake (I think I did about 30 min for the cupcakes)

4 large eggs
1 1/2 cups vegetable oil
2 tsp vanilla
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 cups whole wheat flour
2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups grated carrot
1 cup pecans or walnuts (I left out)
1 cup shredded coconut
1 8-oz can crushed pineapple, drained
1 handful raisins

I used store bought cream cheese frosting so that the frosting would not spoil while sitting out on the kitchen counter, but this cookbook also includes an amazing cream cheese frosting recipe.

Raspberry-Kissed Chocolate Almond Crostada

2010-08-07T07:40:00.000-07:00

(I am paraphrasing from a recipe my mom sent me from the Richmond Times-Dispatch a few years ago which I have been meaning to try ever since.)

Mix one 8-oz can almond paste with one egg white and 3 tablespoons melted butter. Stir in 3 ounces melted semi-sweet baking chocolate.

Spray a cookie sheet with nonstick spray. Roll out one refrigerated pie crust. Spread chocolate almond mix evenly over the crust almost to the edge. Spread 2 tablespoons seedless red raspberry jam on top.

Fold crust up over the filling. Sprinkle sliced almonds on top.

Bake at 375 for 25-35 minutes. Sprinkle with confectioner’s sugar. You can also put whipped cream on top. I did.

SO fabulous.

Martha's Fruit Pizza

2008-10-09T02:54:00.000-07:00

EQUIPMENT:
9-inch tart pan is helpful, but not required. You can use a round cake pan, or you can even use an 8 x 8-inch pan for a square dessert

Ingredients:
SHORTBREAD CRUST:
7 Tbsp unsalted butter, cut into pieces, room temperature
1/4 cup sugar
1 large egg yolk
1-1/4 cups all-purpose flour

CREAM CHEESE FILLING:
8 oz cream cheese
1 cup confectioners’ sugar

TOPPING:
Fresh fruit of choice
(I used strawberries, blueberries, and banana)

Method:
FOR SHORTBREAD CRUST:
In a bowl, combine the butter and sugar and blend to make a paste. Add egg yolk and blend thoroughly. Add flour and blend to make a crumbly dough, being careful not to overwork. Pat firmly into 9-inch tart pan, cover with plastic wrap, and let rest in the refrigerator at least 2 hours or overnight.

Remove from the refrigerator and price the bottom of the crust with the tines of a fork. Place a sheet of parchment or foil in the pie tin and fill with pie weights, dried beans or rice and blind bake the crust in a preheated 400 degree oven for 10 minutes. Remove the pie weights and foil and bake for another 5 minutes, or until light golden brown. Let cool.

FOR CREAM CHEESE FILLING:
In a medium bowl, blend cream cheese and sugar. Spread the shortbread crust with the cream cheese mixture and top with fruit, arranged in a decorative manner.

This is so delicious and easy! I made it for last month's book club.

Source: my Aunt Martha

Sour Cream Streusel Coffee Cake

2008-10-09T02:45:00.000-07:00

3TBS instant decaf coffee, divided
2 TBS water
1 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 stick butter at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1/3 cup packed brown sugar
1/3 cup walnuts (I did more)
1/4 tsp cinnamon

Heat oven to 350. Lightly butter a 9 inch pan tube pan. (I used a loaf pan.)

Mix 2 TBS coffee with the water. Set aside. Mix flour, baking powder, baking soda, salt, butter, sugar, and eggs. Add coffee mixture in. Add sour cream. Mix well. In a separate bowl, mix brown sugar, nuts, cinnamon, and remaining coffee. Pour 3/4 of batter into pan. Sprinkle with half of nut mix. Pour rest of batter on top, sprinkle rest of nut mix.

Bake 50 minutes or until done in the middle.

Source: the Maxwell House Coffee Drinks and Desserts Cookbook which Alice gave me! I chose to make this particular recipe because I had sour cream left over from another recipe, and I had all of the other ingredients on hand.

Pesto Soup

2008-10-09T02:40:00.000-07:00

3 TBS olive oil
2 chopped onions
2 sliced carrots
4 crushed garlic cloves (I did 6 or 7)
2 sliced celery stalks
2 sliced zucchini
14-ounce can crushed tomatoes
4 tablespoons pesto
3 3/4 cup vegetable stock (I added a few extra cups of water too)
1 can green beans
1 can white beans
salt and pepper to taste

Heat onions, carrots, garlic, and celery in oil for ten minutes. Add zucchini and fry for 2 minutes longer. Add everything else except salt and pepper, which come last. Bring to a boil, then simmer 25-30 minutes.

Source: modified from a recipe I xeroxed out of some kind of vegetarian soup cookbook with great photos a few years ago

Bean Balls

2008-10-09T02:36:00.001-07:00

This is a delicious recipe, and it is cheaper than buying the soy products at the store.

1 carrot
some Italian seasoning or fresh herbs of choice
1 slice wheat bread
1 can kidney beans, rinsed
sea salt and black pepper to taste
I also added a little minced onion

Preheat oven to 350. Oil baking sheet. Throw everything into food processor. Roll into 1 inch balls. Bake on baking sheet for 20 minutes, turning once.

These don't really harden, but they still keep their shape when you have them with pasta and sauce.

Source: modified from The Vegetarian Mother's Cookbook (thanks, Nickie!)

Broccoli Cole Slaw

2008-09-20T05:12:00.000-07:00

Ingredients:
1 bag Ramen Noodle Soup (Oriental flavor)
1/2 stick butter
1/3 cup slivered almonds
1 (12-oz) bag broccoli cole slaw
1/3 cup sunflower seeds

FOR DRESSING:
Slightly less than 1/2 cup vegetable oil
1/8 cup dark brown sugar
1/8 cup apple cider vinegar
1 ramen noodles seasoning packet

Crush the ramen noodles in their bag while melting butter in a large skillet over low-medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onion.

Source: This is my aunt's modification of a Paula Deen Recipe.

Vegetable Not-Sagna Toss

2008-09-13T13:38:00.000-07:00

1 lb curly pasta (we used macaroni noodles)
Coarse salt
1 (10-oz) box frozen chopped spinach
3 Tbsp extra-virgin olive oil, divided
1 medium zucchini
12 cremini or baby portobello mushrooms, sliced
1 medium onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 roasted red pepper, drained, pat dry, quartered lengthwise, then thinly sliced
2 Tbsp butter
2 rounded Tbsp all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 tsp grated fresh nutmeg
1-1/2 cups part skim ricotta cheese (we used cottage cheese)
1/2 cup grated Parmesan, plus some to pass at the table
1 cup fresh basil leaves, about 20 leaves

Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: Reserve a ladle of the hot cooking water just before you drain pasta.

Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.

Heat a deep skillet over medium-high heat. Add 2 Tbsp extra-virgin olive oil. Halve the zucchini lengthwise, then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2-3 minutes, then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 Tbsp of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded Tbsp of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2-3 minutes Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.

Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine, then add in a couple of handfuls of grated cheese.

Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

Source: from Rachael Ray, via Aunt Martha

Cheesy Grits

2008-09-13T13:32:00.000-07:00

Cook 1/2 cup instant grits in a pot according to package instructions. Saute 4 cloves garlic in 1 tablespoon vegetable oil. Add garlic to grits. Stir in 6 ounces of grated cheddar cheese. Add salt and pepper to taste.

Orange Vegetable Casserole

2008-08-30T06:19:00.000-07:00

This is supposed to be made entirely with sweet potatoes. But I was cleaning out the larder. So I used a combination of sweet potato, butternut squash, and carrot, and it was AWESOME. Also, the last 4 ingredients are supposed to be mixed separately to make a topping, but it my utter rush to get dinner in the oven, I neglected to re-read the instructions, and I just mixed everything together, and it turned out really well. A nice combination of sweet and savory.

4 jumbo sweet potatoes, peeled, chunked, and boiled
(or substitute in other orange veggies)
1 large egg
3 cups grated cheddar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
pinch nutmeg
tiny pinch ground cloves
2/3 cup melted butter
2/3 cup all-purpose flour
1 1/4 cup chopped walnuts
3/4 cup packed brown sugar

Mix everything, put in casserole dish. Bake at 375 for 35 minutes.

Source: modified from The Grit Restaurant Vegetarian Cookbook

Garlic Potato Casserole

2008-08-30T06:13:00.000-07:00

This recipe was supposed to be fries, but I boiled the potatoes before baking and made more of a casserole, so that is what I will describe.

6 teaspoons olive oil
3/4 teaspoons salt
3 medium-large red potatoes, cubed and boiled until soft
8 minced garlic cloves
2 tablespoons chopped parsley
1/2 cup fresh parmesan cheese

Mix all ingredients together, put in a baking dish, and bake 30 minutes at 350.

Banana Molasses Muffins

2008-08-30T04:06:00.000-07:00

1 cup rolled oats
1/4 cup almonds
1 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 cup raisins
1 cup mashed bananas
1 egg
1/3 cup oil
3 tablespoons molasses
1/4 cup plain yogurt

Preheat oven to 375. Line or grease muffin tins. Mix ingredients together and pour into muffin tins. Make 20 minutes.

Source: The Vegetarian Mother's Cookbook

Sweet Potato Scones

2008-08-26T14:03:00.001-07:00

2 1/4 cups flour (I used half white, half wheat)
1/4 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoons salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg
1 cup mashed sweet potatoes
1/3 cup buttermilk (I used skim milk)

Mix first 6 ingredients. Cut in butter until like course crumbs. Whisk last 3 ingredients in small bowl and add to dry ingredients until moistened. Knead 10-12 times on a lightly flour surface. Pat into an 8 inch circle and cut into 8 wedges. Separate and place 1 inch apart on a baking sheet coated with nonstick spray. Bake at 400 for 16-21 minutes until golden brown. Serve warm.

Source: I remember I copied this out of a book from the library in Tallahassee. I don't remember which book. This was my first attempt making scones, and it was a great success.

Peanut and Squash Soup

2008-08-26T13:58:00.000-07:00

1 1/2 teaspoons peanut oil
4 cups cubed and peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups vegetable broth
3/4 cup reduced fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Heat peanut oil in large saucepan over medium high heat. Add squash and next five ingredients to pan. Saute 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and crushed red pepper, stirring well to combine. Bring to a boil. Reduce heat, and simmer 10 minutes or until the squash is tender. Sprinkle with cilantro. Yield: 6 servings.

Source: I cannot remember for sure, but I suspect Cooking Light magazine, since it calls for reduced fat peanut butter.

Savory Artichoke Potato with Rosemary

2008-08-22T13:51:00.000-07:00

3 large red potatoes, boiled, cubed, and cooled
2/4 cup crumbled feta
1/4 pound soy sausage
1 8-oz. can cut and drained artichoke hearts
1 red pepper, cut into strips
1 TBS rosemary
5 eggs
1 cup half and half

Spray nonstick spray on 8 inch dish. Spread potato, top with feta and sausage. Arrange artichoke and red pepper on top. Sprinkle with rosemary. Whisk egg and half and half on top. Bake 15 minutes at 375. Season with salt and pepper if desired.

*Note: This took a whole hour to cook in our oven, which is slow, but not that slow.

Baked Peaches and Blueberries with Crisp Nut Topping

2008-08-17T04:50:00.000-07:00

1 package fresh blueberries, washed
7-9 fresh peaches, peeled and sliced
1/4 cup instant tapioca
1/2 cup sugar
2 TBS fresh lemon juice
2-3 tsp lemon zest
1 1/2 cups walnuts or pecans, chopped

Preheat oven to 400. Combine fruit, sugar, lemon juice and lemon zest, and tapioca. Mix well and pour into a 2 quart baking dish. Sprinkle with nuts. Set on foil lined baking sheet. Bake 35-45 minutes or until fruit is bubbling.

Source: Vegetarian times

Prognosis: Fabulous. I might add some butter, brown sugar, and oats to the nuts on top, though.

Frog in the Well

2008-07-13T07:50:00.000-07:00

6 thick slices of a sourdough baguette
5 eggs
1/3 cup skim milk
1/2 cup grated cheddar
5 links cooked soy sausage

Preheat oven to 425. Spray an oval or small rectangle baking dish (the right size for laying out 6 slices of baguette) with nonstick spray. Lay out bread slices. Sprinkle chopped soysages all over. Pour egg-milk mixture on top and sprinkle with cheese. Bake for 20 minutes or until eggs are cooked through and cheese is bubbly brown.

Excellent with fresh squeezed orange juice.

Modified from Vegetarian Times.

Mango Lassi

2008-05-23T03:37:00.000-07:00

2 ripe mangoes, peeled and cut
6 ounces yogurt
3 ounces milk
3 teaspoons sugar
cardamom to taste (we didn't have any, and it was delicious without)

Matt made this for me the other night. We got the idea in a pregnancy cookbook we flipped through at Barnes and Noble, and he found the recipe on Jamie Oliver's website. Delicious!

Delicious and Healthy Carrot Cake with Cream Cheese Frosting

2008-05-19T04:06:00.000-07:00

CAKE
2 cups whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup oil
3/4 cup honey
4 eggs
2 cups grated carrots
1 cup unsweetened crushed pineapple, drained
1/2 cup chopped walnuts

FROSTING
16 oz. cream cheese
1 cup butter
4 tablespoons honey
2 teaspoons vanilla
1 cup chopped pecans

Mix ingredients and pour into two greased 9 inch round cake pans. Bake at 350 for 25-30 minutes, or longer, depending on your oven. Cool, then remove from pans. Put one cake on cake server or plate. Spread with cream cheese frosting on top. Put second cake on top of that. Spread top and sides with cream cheese frosting. Enjoy!

Source: Whole Foods for the Whole Family. I made this for Matt's birthday party, and it was a big hit. It is moist and sweet but also healthy tasting. Mmmm.

Curried Kidney Beans

2008-05-01T16:05:00.000-07:00

1 can kidney beans, rinsed
1 can diced tomatoes with juices
1 minced garlic clove, sauteed in oil
ginger, salt, garam masala to taste.

Boil kidney beans in water. Drain. Mix in tomatoes, sauteed garlic, and spices to taste. Be careful not to make it too spicy!

Source: Online. Modified to eliminate measurements.

Mixed Greens Saag

2008-05-01T16:00:00.000-07:00

Two large bunches of kale
One large bunch of spinach or one frozen bag
1/2 cup-ish of water for steaming
2 minced garlic cloves
1 chopped onion
4 tablespoons oil
Ginger, turmeric, cumin, salt, pepper to taste

Rinse and tear kale and spinach. Steam until completely limp.

Saute onions and garlic in oil.

Combine greens, onions, and garlic in food processor or blender. Process.

Add spices to taste.

Source: Some website. It had specific spice measurements, but I just did some sprinkling and tasting to make sure it wasn't too spicy.

Purple Scalloped Potatoes

2008-05-01T15:55:00.000-07:00

4 cups thinly slice purple potatoes
(you don't HAVE to use purple potatoes, but it is much more fun)
4 tablespoons butter
3 tablespoons whole wheat flour
1 1/2 cups skim milk
1 teaspoon salt
1 dash cayenne pepper
1 minced garlic clove
1 cup grated sharp cheddar

Melt butter in small saucepan, mix in flour. Let sit. Add milk, whisk. Season with salt and cayenne. Cool on medium until boiling, stirring occasionally. Lower heat, stir in cheese. Place half of sliced potatoes in 9 by 9 glass baking dish. Cover in half of sauce. Repeat. Bake uncovered at 350 for an hour.

Source: I modified this from some random website. And remember, I'm not a big measurer.

Nanny's Oatmeal Crisps

2008-04-19T17:28:00.000-07:00

1 cup salted butter (recipe calls for shortening)
1 cup sugar
1 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups quick oats
1/2 cup chopped nuts or raisins (I used 1 cup walnuts)
1 cup chocolate chips (my addition)
3 tablespoons wheat germ (my addition)

Mix ingredients. Drops by teaspoonful onto greased baking sheet. Bake 20-30 minutes at 350.

These cookies are delicious. The recipe comes from one of my female ancestors, Emma Heitmann Lingenfelder. My first cousin twice removed, Lola Ruth, gave it to me along with many other family recipes at our wedding shower. I made a few minor changes to the recipe, and it still came out great.

Crazy Pizza Crust

2008-03-26T08:40:00.000-07:00

This crust really is crazy...it comes out different every time we make it. But always delicious.

1 cup whole wheat flour
1 teaspoon salt
1 teaspoon oregano
2 eggs
2/3 cup milk

Beat all ingredients in bowl until smooth. Spread/pour on greased and floured 12-inch pizza pan or cookie sheet. Bake crust at 425 for 25-30 minutes. Remove, top with favorite toppings. Bake for 10 to 15 minutes or until cheese melts.

Source: Whole Foods for the Whole Family

Asparagus Quiche with Poppyseed Crust

2008-03-24T13:49:00.000-07:00

CRUST

6 tablespoons cold butter
1 1/4 cup all-purpose flour
1/4 cup whole wheat flour
poppyseeds to taste
parmesan to taste
4 tablespoons (or more!) cold water or milk
a little extra flour

Mix all dry ingredients except milk and extra flour in the food processor until it has a texture like cornmeal. Then add milk/water a little at a time until you form a dough. Then grease a pie pan, flour your hands, and mash that pie crust into the pan and up the sides. Preheat oven to 375.

QUICHE

some grated or crumbled swiss cheese
steamed, chopped asparagus
sauted, chopped red pepper and onions
3 eggs
1 cup milk

Line the bottom of the pie crust with the cheese. Drop in the asparagus, red pepper, and onion. Pour egg/milk mixture on top. Pop in the oven for 40 minutes at 375.

Source: Adapted from The Enchanted Broccoli Forest. Served at our first Easter meal in our new home.

Whole Wheat Banana Walnut Pancakes

2008-03-19T09:46:00.000-07:00

2 cups vanilla soymillk
3 eggs
2 teaspoons baking powder (it is possible that I accidentally used baking soda)
1/2 teaspoon salt
1 1/4 cup whole wheat flour
3/4 cup wheat germ
1 1/2 tablespoons brown sugar
1/4 teaspoon lemon juice
2 chopped bananas
3/4 cup chopped walnuts

Mix it, cook it, eat it. MMM.

Source: Whole Foods for the Whole Family, where else? Maybe I should just buy you all a copy.

Zucchini Pizza

2008-03-12T07:36:00.000-07:00

5 zucchinis, sliced vertically into 1/2 inch slices
3 medium-sized ripe tomatoes
a few cups of grated cheddar cheese
a few teaspoons Italian seasoning
pizza toppings as desired (onions, peppers)

Simmer zucchini slices in saucepan for 3 minutes on each side. Put on baking sheet. Cover with sliced tomatoes, grated cheese, Italian herbs. (Add other toppings if desired. My zucchinis were a little too narrow for effective toppings beyond cheese). Bake for about ten minutes at 450 degrees. MMMMMMMMMMMM. I think this would also be really good with zucchini that had been marinated in Italian dressing.

Source: Whole Foods for the Whole Family

Potato-Sour Cream Biscuits

2008-03-12T07:28:00.000-07:00

3 smallish Yukon Gold potatoes (I left the peel on)
1/2 cup low-fat buttermilk
1/4 cup low-fat sour cream
2 tablespoons butter, cut into small pieces
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
cooking spray

Preheat oven to 450. Cut potato into cubes and boil until soft. Drain water. Mash. Mix mashed potatoes with other ingredients until moist. Knead five times on floured cutting board. Pat dough to 1 inch thick and cut with biscuit cutter. Place biscuits on baking sheet coated with cooking spray. Bake 15 minutes or until lightly browned.

Source: Cooking Light magazine

Espinicas con Garbanzos

2008-03-05T15:04:00.000-08:00

2 cans chickpeas, drained and rinsed
1/4 cup olive oil
5 garlic cloves, peeled and minced
2 pounds fresh spinach, washed and cut into ribbons
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons paprika
1/8 to 1/4 teaspoon cayenne or crushed red pepper
1 1/4 teaspoon salt
1 cup water

Heat oil in medium pot over medium-high heat. When hot, add garlic and stir. Add spinach and cook until wilted. Add all other ingredients. Mix well and cook 20-30 minutes, stirring occasionally.

Source: World Vegetarian cookbook. This is a delicious Spanish tapas which we made for M's parents right before their trip to Spain.

Sweet Potato Casserole

2008-03-05T14:41:00.000-08:00

4 big sweet potatoes
1 large egg, beaten
3 cups grated mild cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon freshly ground cinnamon
pinch of nutmeg
tiny pinch of ground cloves
2/3 cup melted butter
2/3 cup all-purpose flour
1 1/4 cup chopped walnuts
3/4 cup packed light brown sugar

Preheat oven to 375. Grease 9x13 glass casserole dish. Peel, cube, and biol sweet potatoes until soft. Drain well. Mash all ingredients together in large bowl and pour into pan.

Source: The Grit Cookbook. The Grit is an excellent vegetarian restaurant in Athens, Georgia, which we visited a few years ago with our friend Jeb. I haven't had this recipe for a while, but I figured it was time to pull out this cookbook and that typing the recipe might inspire me to make it! I can assure you, it is delicious.

Flour Tortillias

2008-02-28T04:41:00.000-08:00

Yes, I spelled it that way on purpose. It's an inside joke.

4 cups flour (whole wheat preferable)
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup vegetable oil
1 cup warm water (plus more as needed to make dough)

Combine ingredients to form dough. Add water if needed. Knead lightly. Divide into 6-8 balls and set aside for 10 minutes. Roll out on flour. Cook on medium high heat until little brown spots form, then flip.

These are very tasty and very filling.

Source: Where do you think? I'll give you two guesses. Whole Foods for the Whole Family.

Spaetzle

2008-02-18T17:01:00.000-08:00

This is basically a homemade egg noodle which comes out looking like mini dumplings.

2 cups all-purpose flour (I'm assuming whole wheat would work, too)
4 eggs, lightly beaten
1/3 cup milk (skim!)
2 teaspoons salt

Mix ingredients until smooth. Dough will be sticky. Bring water to a boil in large pot. Pull of little blobs of dough and throw into boiling water (the recipe recommended pushing the dough through a colander into the boiling water, but that did NOT work...so stick to the dough plops). Once you've thrown all of the blobs of dough into the boiling water, cook for 2-3 minutes. Then serve however you like. Add as dumplings to a vegetable soup, top with tomato sauce, or serve like we did with a cheesy white sauce and stir-fry tofu and veg.

Source: My Aunt Emmy sent this to me back when I was recovering from my surgery, and this was the first time I got a chance to try it. It looks like she got it from Taste of Home magazine.

Zucchini Bread

2008-02-18T16:40:00.000-08:00

1 1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup oil
1/2 cup honey
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cup grated zucchini (or carrot)
1/2 cup chopped walnuts

Mix all ingredients together. Pour into greased 5x9 loaf pan or multiple mini-loaf pans. Bake at 350 degrees for 45-60 minutes.

Source: Whole Foods for the Whole Family

This is really tasty...but I think it might be better with some chocolate! I remember having chocolate zucchini bread somewhere, sometime. It was very good. But perhaps it sort of defeats the purpose of eating zucchini...I don't know.

Artichoke and Sweet Potato Gratin

2008-02-17T16:35:00.000-08:00

2 diced tomatoes
1 large jar artichoke hears, chopped
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 15.5 ounce can white beans, drained and rinsed
1/2 cup vegetable stock
1/2 teaspoon black pepper
1 1/2 pound sweet potatoes, peeled and sliced 1/8 inch thick
1/4 cup ground walnuts

1. Preheat oven to 375 degrees. Lightly oil 2 quart gratin dish...or an 8x8 baking dish. Boil sweet potato slices until tender.
2. Toss tomatoes with artichoke hearts, olive oil, 1/2 teaspoon oregano, and 1/4 teaspoon salt in a bowl and set aside.
3. Mix beans, stock, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor.
4. Start layering ingredients in dish: sweet potato slices-artichoke mix-bean mix. Repeat. Then finish with a layer of sweet potatoes on top.
5. Brush potato slices with oil. Sprinkle with oregano, salt, and pepper. Cover with foil.
6. Bake for 25 minutes. Remove cover, sprinkle top with walnuts. Bake uncovered for another 15 minutes.

Gratuitous Amounts of Granola

2008-02-13T12:25:00.000-08:00

1 cup vegetable oil
1 cup honey
1/2 cup water
2 teaspoons vanilla or almond extract
6 cups rolled oats
1 cup soy flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup bran
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1/2 cup milk powder
1 cup shredded coconut
1 cup unsalted nuts
1/2 cup millet
3 teaspoons cinnamon

Mix and heat liquid ingredients in large roasting pan on the stove. Then add everything else gradually and mix well. Put roasting pan in oven for 2 hours at 250 degrees. Stir ever 20 minutes or so. Allow to cool and add dried fruit if desired.

If you want to make this into granola bars, it is super easy.

Mix 1 egg, 1/2 cup peanut butter, and 2 tablespoons honey in a saucepan over medium heat. Remove from heat and stir in 2 cups granola. Spread evenly in greased 8-inch-square dish and refrigerate. Cut into bars once fully chilled. Store in the fridge.

This is a great recipe because you can pretty much put whatever you want in there and make all kinds of substitutions! You could even put chocolate chips in there. Mmmm. Can you tell I'm missing my chocolate?

Source: Whole Foods for the Whole Family

Oatmeal Molasses Bread

2008-02-09T14:55:00.000-08:00

2 cups whole wheat flour
2 cups oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup molasses
2 tablespoons melted butter
1 cup buttermilk
2/3 cup skim or soy milk

Mix all ingredients and pour into greased 5 x 9 inch load pan. Let stand for 20 minutes. Bake at 350 for one hour.

If you add raisins to this bread, it tastes like raisin bran.

Source: Modified from Whole Foods for the Whole Family cookbook

Lemon-Butter Brussels Sprouts

2008-02-08T12:47:00.000-08:00

Ingredients:

Two healthy handfuls of brussels sprouts
One chunk of butter
Half an onion, choppped
Small handful amaranth grains
Juice from one lemon

Boil brussels sprouts in a pot until tender. While they are boiling, saute butter and onion in a pan. Drain brussels sprouts and dump into butter-onion mixture. Squeeze in some lemon juice. Keep stirring over medium heat. In now-empty pot, pour in amaranth grains, put lid on, and turn heat to high. Cook for a few minutes until most of the grains are popped. Stir popped grains in with brussels sprouts mix. Serve.

Source: my own brilliant mind

Hummus

2008-01-30T16:47:00.000-08:00

2 cups cooked garbanzo beans, drained, reserving cooking liquid
(I just used one can drained and saved the liquid from the can)
1 clove garlic (I used three)
2 to 4 tablespoons tahini or peanut butter
Juice from 1/2 lemon
Paprika to taste
1 tablespoon vegetable or olive oil
Tamari soy sauce to taste

Process all ingredients in food processor, adding reserved bean liquid as necessary. Serve as dip or spread.

I made this tonight. I made it with peanut butter, which we had at home, instead of tahini, which we did not. It is a very tasty recipe from a cookbook called "Whole Foods for the Whole Family." I got the cookbook for my birthday in September from my mom, but with all my being sick, I hadn't done much browsing in it for recipes until now. This hummus comes out pretty plain and would be good with a variety of additions...more garlic, toasted pine nuts, roasted red peppers. Mmm. Anyway, this is a great cookbook, because it has easy, healthy recipes with ingredients we already have on hand for the most part.

Soy Balls

2008-01-26T06:27:00.000-08:00

1 package Gimme Lean ground beef or sausage style soy protein
1/4 cup ketchup
1/4 cup oats
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
2 tablespoons flax seeds
splash of soy sauce

Wash your hands well, remove rings, and smoosh all ingredients together with your hands in a bowl. Roll into 1 to 2 inch balls. Fry in olive oil over medium-high heat, rolling balls with a spatula to make sure all sides are lightly browned. Serve with your favorite pasta and sauce.

The truth is that I don't actually measure for this recipe, I just eyeball it. So feel free to get sloppy and creative.

source: me

Vegetarian Christmas Pie

2008-01-21T09:27:00.000-08:00

Pie Crust:
2 cups flour
3/4 cup butter
2 teaspoons paprika
4 ounces grated Parmesan cheese
1 egg, beaten with 1 tablespoon cold water
1 tablespoon Dijon mustard

Filling:
2 tablespoons butter
1 finely chopped onion
1-2 crushed garlic cloves
5 cups chopped mushrooms
2 teaspoons dried mixed herbs (I use mix of Italian seasonings)
1 tablespoon chopped fresh parsley
1 cub fresh white bread crumbs
salt and freshly ground black pepper to taste

Topping:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 ounce grated parmesan cheese
3 ounces grated cheddar cheese
1/4 teaspoon mustard powder
1 egg, separated

1. For the crust, knead crust ingredients together until it makes a soft dough. Wrap in plastic wrap and chill 30 minutes.
2. For the filling, melt butter in pot. Cook onions until tender. Add mushrooms and garlic, cook 5 minutes, stirring occasionally. Remove from heat. Pour off liquid. Stir in herbs, parsley, bread crumbs, and seasoning. Let cool.
3. Preheat over to 375 degrees. Put a baking sheet in the oven. Press pie crust into 9-inch pie pan, making a narrow rim around top edge. Chill 20 minutes.
4. For topping, melt butter in a pan. Stir in flour. Cook 2 minutes. Add milk. Bring to a boil, then simmer 2-3 minutes. Remove from heat and stir in cheese, mustard powder, and egg yolk. Beat until smooth. Whisk egg white until it holds soft peaks. Then fold egg white into topping.
5. Spread dijon mustard over base of pie crust with a spatula. Spoon mushroom filling in and level it out.
6. Pour topping over filling. Bake 35-45 minutes in the oven on top of the preheated baking sheet. Pie is ready when top is golden.

source: The Cook's Encyclopedia or Christmas

Special Special Pasta

2008-01-21T08:50:00.001-08:00

6 cups water
2 cups (6 ounces) rotini pasta
1 1/2 cups fresh or frozen corn
1/4 of a medium green bell pepper, chopped
1/2 medium yellow onion, chopped
3 cloves garlic, minced
2 Tablespoons Crisco vegetable oil
1/3 cup sesame seeds
1/2 cup pine nuts
3 Tablespoons Crisco vegetable oil
1/2 cup grated or shredded Parmesan cheese
1 3.5 ounce package Athenos crumbled reduced fat basil and tomato feta cheese
1/2 cup sundried tomatoes, chopped
1/2 bunch green onions, chopped
1 California avocado, chopped

~serves four~

1. Bring 6 cups water to a boil in a large pot; stir in two cups rotini and cook according to package instructions. During the last three minutes of cooking, add corn kernels to boiling water. Drain pasta and corn and return to pot. Cover pot with lid to retain heat.
2. Saute green pepper, yellow onion, and garlic with 2 Tablespoons vegetable oil in a small skillet over medium heat until lightly browned (approximately four minutes). Set aside in a medium bowl.
3. In the same skillet, brown pine nuts and sesame seeds over medium heat, stirring occasionally (approximately three minutes). Set aside in the same medium bowl.
4. Pour pasta and corn into large pasta serving bowl. Mix in vegetable oil, Parmesan, and feta. Stir well to evenly coat pasta with oil and cheeses.
5. Pour all other ingredients into pasta serving bowl and mix well. Serve warm and enjoy!

source: our own invention.

Avocado and White Bean Salad with Feta Cheese

2008-01-21T08:48:00.000-08:00

2 TBS fresh lemon juice
1/4 cup extra-virgin olive oil
1 small clove garlic (I used 3)
1 TBS minced fresh rosemary leaves
1/4 cup fresh basil leaves
1/4 tsp freshly ground black pepper
4 cups baby arugula (I used mixed salad greens)
1 16-oz can cannellini beans, rinsed and drained
1 medium red bell pepper, chopped (I used yellow pepper)
1/2 cup coarsely chopped raw walnuts
1 ripe but firm avocado, cut into chunks
4 oz. feta cheese, crumbled

1. In a blender, puree lemon juice, olive oil, garlic, rosemary, basil, and pepper.
2. In a medium bowls, combine beans, bell pepper, avocado and walnuts. Toss with dressing.
3. Scoop bean mixture onto bowls of arugula or greens. Sprinkle with feta and serve. Serves 4.

source: my mom.

Edamame and Avocado Salad

2008-01-21T08:47:00.001-08:00

1 1/2 cups shelled edamame
1 TBS dijon mustard
1 cup fresh basil leaves (I left this out because it was raining outside)
1/4 cup balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
6 cloves garlic
3/4 cup olive oil
2 ripe but firm avocados
2 TBS fresh lime juice
1/2 cup roasted red pepper (I used fresh, unroasted)
1/2 cup diced celery
1/2 cup diced red onion
2 TBS chopped fresh cilantro
6 cups mixed salad greens

1. Blanch edamame in boiling salted water for 3-4 minutes until tender-crunchy. Drain, refresh under cold running water, and drain thoroughly.
2.Combine mustard, basil, vinegar, salt, pepper, and garlic in a blender; puree thoroughly. With the motor running, slowly add olive oil.
3. Peel and cut avocados into roughly half-inch dice. Toss gently with lime juice in a large bowl. Add drained and cooled edamame, bell pepper, celery, onion, parsley, and cilantro. Pour dressing over bowl and toss gently.
4. Divide salad greens among plates. Top with a mound of edamamae mixture and serve. Serves 8.

source: my mom.

Casserole Dill Bread

2008-01-21T08:46:00.001-08:00

2 cups unsifted flour
2 TBS sugar
1 tsp salt
1 TBS instant minced onion (in the spice aisle)
1/4 tsp baking soda
2 tsp dill weed (I used mixed Italian herbs, more like 2 TBS)
1 package yeast
1/4 cup hot water (120-130 degrees)
1 cup cottage cheese (room temp)
1 egg (room temp)
1 TBS butter (room temp)

Combine 1/4 cup flour. sugar. salt, onion, dill, soda, and yeast. Add butter. Add hot water to dry ingredients. Beat 2 minutes at medium speed. Add cottage cheese. egg, and 1/2 cup flour/ Beat at high speed 2 minutes. Stir in enough flour to make stiff batter. Let raise until doubled, about 1 1/4 hour. Stir down dough and put into 1 1/2 quart casserole dish. Cover and let rise until doubled, about 50 minutes. Bake at 350 degrees for 30 minutes.

source: from a colleague at the Jackson Free Press

Irish Colcannon and Thyme Leaf Soup

2008-01-21T08:44:00.000-08:00

2 TBS butter, divided
2 1/2 cups diced baking potatoes
1 cup diced onion
1/2 tsp salt, divided
1/2 tsp fresh ground pepper, divided
3 cups vegetable broth
2 cups water
3 TBS water
8 cups thinly sliced cabbage
1 TBS chopped fresh thyme leaves (we used dried)

1. Melt 1 TBS butter in saucepan over medium heat. Add potato, onion, 1/4 tsp salt, 1/4 tsp pepper. Cover and cook 6 minutes. Add broth and 2 cups water, bring to boil. Cook 10 minutes or until potato is tender.
2. Combine 3 TBS water and 1 TBS butter in large soup pot, bring to simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat, add remaining 1/4 tsp salt and 1/4 tsp pepper.
3. Place half of potato mixture in blender with center part of blender lid removed to allow steam to escape. Place a clean towel over opening in center of lid to avoid splatters. Blend until smooth. Pour into large bowl. Repeat procedure with remaining potato mixture. Add potato to cabbage mixture in large soup pot. Cook over medium low heat until thoroughly heated. Makes 6 servings.

source: modified from Cooking Light magazine, March 2007.

Sweet Potato and Greens Soup

2008-01-21T08:38:00.001-08:00

1 tablespoon olive oil
2 diced onions
4 minced garlic cloves
1 sliced celery stalk
8 cups vegetable broth
2 cups canned tomatoes with juices
1 peeled, sliced parsnip
2 medium-large sweet potatoes
1 sliced carrot
1/4 teaspoon nutmeg
1/2 teaspoon ground coriander seed
dash cayenne pepper
freshly ground black pepper to taste
5 cups lightly packed fresh spinach or kale, torn into pieces.

Heat oil in a large soup pit over medium heat. Add onions, garlic, and celery. Saute for ten minutes, stirring often. Stir in remaining ingredients except for greens. Bring soup to a boil, then reduce heat to simmer. Cook, stirring occasionally, until sweet potatoes are tender, about 45 minutes. Stir greens into individual soup bowls, mixing so that they wilt.

source: my aunt, uncle, and grandma, who found it in Vegetarian Times magazine in 1996.

Cream of Pumpkin Curry Soup

2008-01-21T08:33:00.000-08:00

3 tablespoons butter or margarine
1 cup finely chopped onion
1 finely chopped garlic clove
1 teaspoon curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups water
3 vegetarian bouillon cubes
1 15-ounce can pumpkin
1 cup half and half

Melt butter over medium heat and add onion and garlic in soup pot. Cook 3-5 minutes or until tender. Stir in spices. Cook for 1 minute. Add water and bouillon. Bring to a boil. Reduce to low heat, cook for 15-20 minutes. Add pumpkin and half and half. Cook 5 minutes. Serve as is for chunky soup or blend in food processor/blender for smooth soup.

source: Midlothian Friends Meeting recipes

Popovers

2008-01-21T08:31:00.000-08:00

3 eggs
1 cup skim milk
1 cup all-purpose flour
1/2 teaspoon salt

Mix ingredients and pour into 12 greased muffin tins. After pouring batter into tin, put into cold oven. Turn to 450 degrees and bake for 30 minutes. Eat while still hot and fresh.

source: I don't remember.

Clifford Tea Cookies

2008-01-21T08:23:00.000-08:00

2 sticks butter
2 cups packed brown sugar
2 large eggs
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped walnuts

Cream butter and brown sugar. Add eggs. Stir in flour, baking soda, and salt. Mix well. Refrigerate overnight. Roll dough 1/4 inches thick on floured surface. Cut with cookie cutters. (Alternately, shape into a log and slice.) Bake 5-7 minutes at 375 degrees. Allow to cool.

source: I don't remember.

*These are obviously not the healthiest of cookies, but they are SO GOOD. These were my fuel for the week last December when M was in San Francisco and I had to work on my 200 page Old English transcription project of doom for 20 hours a day. I made a double batch and I ate them ALL that week by myself.

Avocado and Green Pea Hummus

2008-01-21T07:55:00.000-08:00

1 avocado
2 tablespoons lime juice
1/2 clove minced garlic (I used about 3 whole cloves. I love me some garlic.)
2 4.9-ounce cans sweet green peas, drained (I used one larger can)
1 teaspoon kosher salt

Cut avocado in half. Remove and compost pit and peel. Combine avocado, lime juice, garlic, peas, and salt in food processor/blender. Or just mash together with a potato masher for a thicker-textured hummus. Eat with crackers or pita chips.

source: my mom

Peanut Blossoms

2008-01-21T07:44:00.000-08:00

1 3/4 cups flour (whole wheat works great)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening (I used butter)
2 tablespoons milk (soymilk works great)
1/2 cup creamy peanut butter
1 cup granulated sugar (save 1/2 cup for rolling dough balls in)
1/2 cup packed brown sugar
1 egg
1 package Hershey's chocolate kisses*

Mix all ingredients well. Roll dough into 1-inch balls. Coat balls in sugar and place on cookie sheet. Bake for 8 minutes at 350 degrees. Remove from oven and press one Hershey's kiss into the center of each ball. Return cookie sheet to oven and bake for another 2 minutes.

source: my mom

*I usually try to avoid non-fair trade chocolate due to slavery and environmental concerns, but no other company makes kisses that I am aware of. A cluster of chocolate chips could be substituted. According to Coop America, Hershey's is making strides to be more socially responsible, but they still have a long way to go. Write them a letter to encourage them!

Hershey
100 Crystal A Dr.
P.O. Box 810
Hershey, PA 17033-0810 USA

Morning Glory Muffins

2008-01-21T07:34:00.000-08:00

1/2 cup raisins (I don't like raisins, so I used dried cranberries)
1/2 cup chopped, dried apricots
1 cups whole wheat flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 large Granny Smith apple, peeled, cored, and grated
1/2 cup unsweetened, shredded coconut
1/2 cup chopped walnuts
1/4 cup chopped sunflower seeds
1/4 cup flax seed
1/4 cup wheat germ
3 large eggs
2/3 cup vegetable oil
1/4 cup orange juice
2 teaspoons vanilla extract

Soak dried cranberries and apricots in warm water. Prepare the rest of the ingredients and mix together well. Drain dried fruit and add to mixture. Scoop batter into a greased bread pan or lined muffin tins. Bake 25-28 minutes at 375 degrees. Allow to cook in pan for 5 minutes before transferring to cooling rack.

*These taste a lot like carrot cake and would probably be really good with some cream cheese spread on top, but I haven't tried it since we don't usually keep cream cheese on hand.

source: King Arthur Flour Whole Grain Baking cookbook, with my own additions (flax seed, apricots)

Mulligatawny Soup

2008-01-21T07:27:00.001-08:00

1 medium carrot
1 medium yellow onion
1 medium tomato
1 medium potato
1 medium tart apple
2 garlic cloves
2 tablespoons olive oil
10 ounces tomato juice*
5 cups vegetable broth
1 tablespoon curry powder

Chop all vegetables. Saute onion and garlic in olive oil in large soup pot. Add vegetable broth, tomato juice, and remaining fruits/vegetables and bring to a boil. When everything is soft, process in a food processor or blender. Return to pot. Stir in curry powder. This soup is excellent with homemade croutons.

*I have used tomato sauce, tomato juice, tomato paste, canned tomatoes...just whatever I have on hand. All are delicious.

source: the Flood family

French Mocha Pie

2008-01-21T06:09:00.000-08:00

1 cup sugar
1 teaspoon instant coffee powder
2 teaspoons cocoa powder
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup crushed Ritz crackers (about 12)
2/3 cup ground walnuts
Topping (see below)

Mix sugar with coffee and cocoa powders. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar mixture to beaten whites, beating until stiff. Fold in crackers and walnuts. Pour into lightly buttered 9-inch pie plate. Bake at 300 degrees for 30 minutes. Cool.

Topping:

1 tablespoon sugar
1/3 teaspoon instant coffee powder
2/3 teaspoon cocoa powder
1 cup heavy cream
semi-sweet chocolate shavings

Mix sugar with coffee and cocoa powders. Whip cream until soft peaks form. Gradually add sugar mixture until stiff. Use to top pie, and garnish with shaved chocolate. This should be done no more than 1 hour before serving.

source: my mom