tag:blogger.com,1999:blog-84725815278952497632024-02-01T21:54:08.629-08:00We Cook HereKerihttp://www.blogger.com/profile/06617421797969870183noreply@blogger.comBlogger338125tag:blogger.com,1999:blog-8472581527895249763.post-21898974976811480392012-11-14T09:31:00.000-08:002012-11-14T09:31:55.989-08:00Pumpkin Arugula PitaThe title of this recipe does not do it justice, but I've been enjoying this treat for lunch this week. Last month's Everyday Food magazine had some tips for using and enjoying canned pumpkin puree. Some of them included mixing with cream cheese and smearing on a bagel, adding to a smoothie, stir some in soup, etc. The one that caught my attention, however, was to spread some puree on a tortilla, top with feta and arugula. All of those ingredients are lunch staples in our home, so I decided to give it a try. There is no real recipe, but here are my thoughts.<br />
*Start with a whole-wheat tortilla or pita (I like the pitas best).<br />
*Spread a moderate layer of pumpkin puree on top. If it is too thin, you won't taste it, but don't put a goopy layer on like I did the first time...way too pumpkin-y. So, I'd say about 1/8-1/4 inch thick.<br />
*Sprinkle some feta cheese on top and a little fresh-ground pepper. Pop in a toaster oven or under the broiler for a few minutes until the cheese starts melting and the pumpkin is warmed.<br />
*Remove to a plate and top with a generous pile of baby arugula.<br />
*Drizzle with balsamic vinegar and extra-virgin olive oil. Use a knife and fork to cut up and enjoy.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com4tag:blogger.com,1999:blog-8472581527895249763.post-30569091708606011782012-09-15T10:02:00.000-07:002012-09-15T10:02:00.283-07:00Apple delight<span class="Apple-style-span" style="color: #6f3c1b; font-family: Courier, monospace; font-size: 17px; line-height: 26px;"></span><br />
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<span class="Apple-style-span" style="color: #6f3c1b; line-height: 26px;"><b><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I got this from a church recipe book a few years back, the girls love these little treats.</span></b></span></div>
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<span class="Apple-style-span" style="color: #6f3c1b; line-height: 26px;"><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*3-4 apples, peeled, cored, and chopped<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #6f3c1b; line-height: 26px;"><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*¼ cup dry oats<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #6f3c1b; line-height: 26px;"><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*1/8 cup brown sugar<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #6f3c1b; line-height: 26px;"><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">*¼ tsp cinnamon<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #6f3c1b; line-height: 26px;"><span style="color: #1f497d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix altogether and spoon into muffin cups. (I love the silicone cups for these) Bake in oven at 350 for about 10 minutes, or until apples are soft. Feeling crazy? Top it with some vanilla ice cream and caramel syrup.</span></span></div>FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-86298217076488296222012-08-30T21:01:00.000-07:002012-08-30T21:01:02.005-07:00Roasted SalsaNext year I will find a better balance between having so many tomatoes come on at once that I can't get all of them canned/frozen/eaten and my too-staggered plantings that give me just enough for a couple servings of marinara every night. In the meantime I'm enjoying finding new recipes to try in small batches. Here's <a href="http://www.marthastewart.com/907172/roasted-salsa" target="_blank">one</a> I found last year and have enjoyed making this summer. It is just as easy as a fresh salsa, but with a much deeper flavor.<br />
<br />
*1 1/2 lb. tomatoes (large work better, but I've used everything from cherry to Roma to heirloom)<br />
*1 medium white onion, halved<br />
*3 jalapenos (I pull out half the seeds)<br />
*3-4 garlic cloves, unpeeled<br />
*3 TBSP. lime juice, 2 limes<br />
*coarse salt and ground pepper<br />
*1/4 c. chopped fresh cilantro<br />
<br />
Heat broiler with rack in top position. Place tomatoes, onion, jalapenos and garlic on a rimmed baking sheet in a single layer. Broil until vegetables are blistered and slightly softened, rotating sheet and turning vegetables frequently, 6-8 minutes. If the garlic starts to get too brown, pull it out early. Discard garlic skins. In a food processor, pulse the vegetables until coarsely pureed. Add lime juice, salt and pepper and pulse. Stir in cilantro. Refrigerate up to 3 days or freeze up to 3 months.<br />
<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-66207379600177370682012-08-27T13:14:00.002-07:002012-08-27T13:31:21.403-07:00Peanut Butter Balls<a href="http://foodstoragemadeeasy.net/2012/05/10/powerless-cooking-recipe-energy-bites/" target="_blank">These</a> are great treats to keep on hand, especially to pack into school lunch boxes. I make 1-2x this recipe, scoop them into balls, and freeze them. Once frozen, I divide them and keep a dozen or two in the fridge and store the rest in the freezer. Especially when I make a bigger batch, I use my stand mixer to get them mixed well.<br />
<br />
*1/2 c. natural peanut butter (sometimes takes 1-2TBSP more to mix well)<br />
*1/3 c. honey<br />
*1 tsp. vanilla<br />
*2 c. old fashioned oats<br />
*1/4 c. mini chocolate chips<br />
<br />
Mix peanut butter and honey, add vanilla and stir in oats and chocolate chips. Mix until well combined. Use a cookie scoop to portion into balls and freeze at least 30 minutes to set. Keep in fridge.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-17970799170102128622012-08-21T18:05:00.000-07:002012-08-21T18:05:00.278-07:00Zucchini Pesto with LinguineI'm really starting to question my decision to plant six zucchini plants. We've made some <a href="http://wecookhere.blogspot.com/2008/08/fried-zucchini.html" target="_blank">fried zucchini</a>, some <a href="http://wecookhere.blogspot.com/2012/07/easy-summer-pasta.html" target="_blank">tomato pasta sauce</a>, a whole lot of zucchini bread and a batch of <a href="http://wecookhere.blogspot.com/2008/09/chocolate-zucchini-cupcakes.html" target="_blank">cupcakes</a> planned for the weekend. We've also got bags of frozen zucchini in the freezer and have some more neighborhood deliveries planned for tomorrow. Tonight we tried a new recipe for zucchini pesto that will absolutely get a regular spot on the summer dinner rotation. This is slightly modified from Rachael Ray.<br />
<br />
*1-1 1/4 lb. firm zucchini<br />
*1/2 c. slivered or sliced almonds<br />
*1/2 c. fresh mint leaves<br />
*1/2 c. flat-leaf parsley leaves<br />
*3 cloves garlic, quartered<br />
*1 TBSP. fresh lemon juice<br />
*1/2 c. Parmesan cheese<br />
*1/2-2/3 c. extra-virgin olive oil<br />
*1 lb. whole-wheat or legume-blend linguine<br />
<br />
Bring a large pot of water to a boil and salt it. Halve the zucchini and scrape away the seeds from the centers. Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain. Leave the water at a low boil. Coarsely chop the zucchini.<br />
In a small skillet, toast the nuts over medium heat until golden and fragrant. Place half of the nuts in a food processor and let cool; reserve the remaining nuts.<br />
Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and fresh ground pepper. Add the cheese and process. With the machine on, stream in the olive oil until the pesto is just turning from finely chopped to saucy. Transfer to a large, shallow serving bowl.<br />
Bring the reserved water to a rolling boil, add the pasta and cook until al dente. Add about 1/2 c. of the pasta cooking water to the pesto. Drain the pasta and toss with the sauce for a minute or so to combine. Top with the reserved toasted nuts.<br />
<br />
This was very easy to put together and was very tasty. I was worried that it would taste too "zucchini-ish" but it wasn't at all. I am going to make a big batch of the sauce to freeze for some winter pastas. Using the non-white noodles, the cheese and the almonds adds a good amount of protein to a meatless meal. <br />
<br />
Also, if anyone in my area needs some zucchini...just holler!<br />
<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com1tag:blogger.com,1999:blog-8472581527895249763.post-43680397029118273862012-08-17T21:01:00.000-07:002012-08-17T21:01:01.259-07:00Better Brown RiceThere's no question that brown rice offers a totally different level of nutrition than the more familiar, stripped-down, white variety. The problem usually falls to the texture, which is often gummy or mushy. Leave it to Martha Stewart to debunk the common water/rice ratio/cooking time issues to solve the problem. Here's how she suggests it should be cooked.<br />
For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.<br />
Bring rice, water, and coarse salt (1/4 tsp. per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Cook for 30 minutes (not a type-o). Use a wide, shallow pot with a tight0fitting lid to ensure evenly cooked rice.<br />
Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork. Makes about 2 1/2 cups.<br />
Keep cooked brown rice on hand in the fridge for quick additions to soup, casseroles, sides, and salads. Brown rice also makes an excellent alternative to breakfast cereals - serve warm with a little almond milk and cinnamon.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-33529499917635254812012-08-15T20:09:00.002-07:002012-08-15T20:09:39.575-07:00Roasted Mexican Tomato SoupI was scanning through my recipe stack looking for something to do with the loads of Roma tomatoes in my garden that ripened this week, and came across a <a href="http://www.relish.com/recipes/roasted-mexican-tomato-soup/" target="_blank">recipe</a> from Relish magazine. I adapted it a bit to use fresh tomatoes and LOVED the resulting soup! The article suggested this is a great soup to share with a friend/neighbor, but we ate so much I'd have to make another batch to do that.<br />
<br />
*2 lbs. Roma tomatoes (use any variety you've got on hand, but note that the water content is pretty low on the Romas so adjust your liquids accordingly)<br />
*1/2 tsp. salt<br />
*fresh ground pepper<br />
*2 tsp. brown sugar<br />
*2 TBSP. olive oil<br />
*1 medium onion, chopped<br />
*1 large carrot, chopped<br />
*2 garlic cloves, chopped<br />
*1/2 tsp. cumin<br />
*1 can Mexican-style stewed tomatoes<br />
*3 c. chicken broth<br />
*1/4 c. heavy cream<br />
*Monterey Jack cheese, shredded<br />
<br />
Preheat oven to 300. Cut the tomatoes in halves and place on a baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with 1 tablespoon oil. Bake 90 minutes, until browned. Heat olive oil in a large saucepan. Add onion, carrot, garlic, and cumin. Cook, covered, for about 10 minutes. Add roasted tomatoes, reserved juice, stewed tomatoes and broth. Bring to a boil, reduce heat and simmer 20 minutes. Mash with a potato masher or blend with an immersion blender until desired consistency. Add cream and season to taste. Serve with Monterey Jack cheese. Serves 8. <br />
*This soup will freeze well, and would be great to share.<br />
*We put a scoop of black beans in the bowl and poured the soup over top for a little added protein. Add some fresh corn on the cob and a big salad for a very colorful and tasty meal. Both girls loved dipping their quesadillas into the soup!FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-59827653640448530252012-08-09T19:04:00.000-07:002012-08-09T19:04:00.506-07:00Lentil TacosThe first night I made these I got, "these are healthy, right?" from my husband...because I made the mistake of telling him (a big meat-lover) what they were. Three days later all the left-overs were gone and he was asking me to please make some more. My bean-burrito-loving daughter and I LOVE them and I the filling can easily be used as a dip, enchilada filling, on a taco salad, or as a side. <br />
Nutrition note: lentils are very high in fiber and protein, loaded with folic acid, iron, phosphorus and potassium. They are also very low on the glycemic index and very inexpensive.<br />
<br />
*1 finely chopped yellow onion<br />
*2 garlic cloves, minced<br />
*1 c. dried brown lentils, rinsed<br />
*1 TBSP. chili powder<br />
*2 tsp. ground cumin<br />
*1 tsp. dried oregano<br />
*2 1/2 c. low-sodium chicken (or vegetable) broth<br />
<br />
Saute onion and garlic in olive oil until softened. Add lentils, chili powder, cumin and oregano, then cook and stir for a minute or two. Add broth and bring to a boil. Cover and reduce heat to a simmer. Check lentils for doneness at 35 minutes; it may take as long as 45 minutes (you are looking for tender, but not mushy). Uncover and cook for a few minutes until any remaining moisture dissipates.<br />
<br />
If using as tacos, serve in a warm corn tortilla with salsa, sour cream, lettuce, and shredded cheddar. For a burrito, us a flour tortilla rolled up. For enchiladas, fill corn tortilla, roll, cover with <a href="http://wecookhere.blogspot.com/search?q=enchilada+sauce" target="_blank">enchilada sauce</a> and cheese then bake to heat.<br />
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<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-70049030893539192412012-08-06T19:33:00.000-07:002012-08-06T19:33:00.606-07:00Yogurt BiscuitsI'm a big fan of buttermilk biscuits. I love the taste, the texture, and the honey butter or raspberry jam slathered on top. Unfortunately, I've been the only one in my household who feels this way, so when I make a batch I'm always left feeling guilty for eating the whole tray by myself. A while back, I found a recipe in the Relish insert in our newspaper for yogurt biscuits...what? After making them a few times, I can't believe how easy they are to make and how tasty they are (Brett even admitted this is the first biscuit he's ever liked).<br />
*1 1/2 c. self-rising flour<br />
*1 tsp. salt<br />
*1 1/4 c. plain Greek yogurt<br />
Preheat oven to 450. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting. Place biscuits close together on a parchment-lined baking sheet. Bake 10-14 minutes until light golden brown. Serve hot (with butter and raspberry jam).<br />
Stats: 94 cal, 1g fat, 3g protein, 17g carbsFidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-85324877303692795962012-08-01T19:13:00.000-07:002012-08-01T19:13:00.699-07:00Cheesy Chickpea and Sesame Crackers<div class="separator" style="clear: both; text-align: center;">
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It isn't easy to find chips/crackers at the store that taste great and have some nutritional value. I got <a href="http://www.marthastewart.com/340851/cheesy-chickpea-and-sesame-crackers" target="_blank">this</a> recipe from Everyday Foods and we love them. I make a batch each week and keep them in a bowl in the kitchen for a quick snack.<br />
*1 can chickpeas, rinsed and drained<br />
*1 1/2 tsp. ground coriander<br />
*3/4 tsp. coarse salt<br />
*3/4 tsp. ground pepper<br />
*1 1/2 c. all-purpose flour (I use 3/4 c. 6-grain flour and 3/4 c. AP flour)<br />
*5 TBSP. cold unsalted butter<br />
*1/2 c. grated Parmesan cheese (I usually cut this down to 1/3c.)<br />*1 large egg white<br />
*2 TBSP. sesame seeds<br />
<br />
Preheat oven to 350, with racks in the middle and lower third. In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour and butter and pulse to combine. With machine running, gradually add 3 tablespoons cold water until dough forms a ball. Add Parmesan and pulse to combine. <br />
Divide dough and form into to 1-inch-thick disks. On a lightly floured surface, roll out each disk to an 1/8-inch thickness. Brush with egg white and sprinkle with sesame seeds. With a pizza cutter, cut into 1-by-3-inch rectangles and place 1/2 inch apart, on two parchment-lined baking sheets. Bake until golden brown and crisp, 25-30 minutes, rotating sheets halfway through. Let crackers cool on sheets then transfer to airtight containers and store at room temperature, up to 2 weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjm_Y2uUqziP-yGLch1GMCZaPcon1bVvuTp5Q11nt0P3SmpTDfEjaL1Ozo6QdXaerKoGw1sVNabVx-fboIlKl6SB6vUvAMXl12B80yVWLS8gyk6G4gs1PRKZ6WVjjH1V9YYjMi9X4aWwuS/s1600/IMG291.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjm_Y2uUqziP-yGLch1GMCZaPcon1bVvuTp5Q11nt0P3SmpTDfEjaL1Ozo6QdXaerKoGw1sVNabVx-fboIlKl6SB6vUvAMXl12B80yVWLS8gyk6G4gs1PRKZ6WVjjH1V9YYjMi9X4aWwuS/s320/IMG291.jpg" width="320" /></a></div>FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-2568244041001738932012-07-30T10:02:00.000-07:002012-07-30T10:02:00.559-07:00Easy Summer PastaWhen the garden is overflowing with ripe food, I love a great recipe like this for dinner. You can modify it with whatever you've got on hand.<br />
*3-4 cloves garlic, thinly sliced<br />
*small carrot, sliced in thin discs<br />
*2 pints cherry tomatoes<br />
*3/4 c. extra-virgin olive oil<br />
*sea salt and fresh-ground pepper<br />
*1 lb. pasta<br />
*basil<br />
<br />
Put garlic, carrot, and tomatoes in a skillet, cover with olive oil and salt/pepper. Heat over medium-low for 35-45 minutes until the tomatoes begin to break open and release their flavor. Use a masher or a stick blender to get the sauce to desired consistency. Meanwhile, cook pasta according to directions. Drain. Pour sauce over pasta and top with torn, fresh basil and some Parmesan cheese.<br />
Note: In a few weeks when my zucchini is taking over the garden, I'll dice some up and add it to the tomatoes to cook or roast it and have it on top for some texture. Red peppers are also great simmered in the sauce.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-1520223384926193942012-07-26T19:16:00.000-07:002012-07-26T19:16:00.509-07:00Creamy Orange PopsI love those yummy cream-sicles from childhood, but wish the ingredient list had a few more real foods. Everyday Food came up with <a href="http://www.marthastewart.com/902991/creamy-orange-pops">this</a> better option. The taste is very close and the texture is quite creamy. I don't put the full amount of sugar listed below and can't say the sweetness is missed.<div>
*1 c. thawed orange juice concentrate</div>
<div>
*1/3 c. sugar</div>
<div>
*2 c. full-fat plain yogurt</div>
<div>
*2 tsp. pure vanilla extract</div>
<div>
In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, about 3 minutes. Stir in yogurt and vanilla. Transfer to a large liquid measuring cup, pour into ten 3-oz ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours. <br /><span style="background-color: white; font-size: xx-small;">103 cal, 2 g fat, 2 g protein, 20 g carb</span></div>FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-30976658010905463472012-07-23T19:07:00.000-07:002012-07-23T19:07:00.238-07:00Blackened Salmon Soft TacosI used to be afraid of cooking fresh fish, so everything we ate came from a can (no bueno). I'm so glad I realized how easy fish is to prepare so we can enjoy yummy meals like this keeper from Woman's Day magazine. This takes virtually no prep time and can be on the table in 15 minutes. <br />
*1 1/4-lb piece skinless salmon fillet, cut into 4 (equal) pieces<br />
*2 TBSP blackening spice mix or Cajun seasoning (look for a no-salt added variety)<br />
*1/2 small head romaine lettuce, thinly sliced<br />
*1/2 c. fresh cilantro<br />
*1 TBSP. olive oil<br />
*1 TBSP fresh lime juice<br />
*Salt and pepper<br />
*8 small flour or corn tortillas, warmed<br />
*Sour cream<br />
Heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning mix and when the pan is good and hot place salmon in to cook. It will cook more quickly if you cover it, but if you still need to prep the other ingredients, just let it hang out, cooking until opaque throughout, about 3-4 min/side. Fish seems to cook a lot better if you only flip it once, so watch the side of the fillet to see when it is opaque half-way up, then flip.<br />
While the salmon is cooking, toss together sliced lettuce, cilantro, oil, lime juice & 1/4 tsp. salt and pepper. <br />
Remove salmon from pan and flake with fork. If desired, spread sour cream on the tortillas, fill with salmon and top with the lettuce mixture. Add a side of black <a href="http://wecookhere.blogspot.com/2009/05/black-beans.html">beans</a>, lime wedges and some fresh Utah corn. This should serve 4 adults. Any leftover salmon is great on a salad for a leftover lunch.<br />
<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-33108863833964413922012-07-18T17:00:00.001-07:002012-07-18T17:00:01.226-07:00Quinoa CakesOur mornings start pretty early, usually with a workout. These "pancakes" are a quick and easy way to get a little nutrition pre-workout. I make a big (double/triple below) batch every couple weeks, keep some in the fridge and the rest stacked with wax paper in the freezer. I got the basis for this<a href="http://www.marthastewart.com/329047/quinoa-cakes"> recipe</a> from Everyday Foods.<br />
*1 c. cooked quinoa or brown rice<br />
*3/4 c. flour (I use a 6-grain blend or whole wheat)<br />
*2 tsp. baking soda<br />
*1/2 tsp. coarse salt<br />
*1 large egg, plus 1 large egg white<br />
*1 TBSP. unsalted butter, melted, plus more for pan if needed<br />
*1/4 c. almond (or low-fat) milk<br />
*2 TBSP. pure maple syrup<br />
*1 tsp. cinnamon<br />
*Fresh blueberries or fruit/preserves<br />
<br />
In a medium bowl, whisk together quinoa, flour, baking soda and salt. In another medium bowl, whisk together egg and egg white, butter, milk, syrup and cinnamon until smooth. Add wet ingredients to dry ingredients and mix well. Add blueberries if desired. Lightly coat a large skillet or griddle with butter and heat to medium/medium-high heat. Drop batter by tablespoons onto griddle and cook until bubbles form on surface. Flip and cook until golden brown on the underside. Wipe griddle and repeat cooking process. Serve plain for on-the-go or topped with fruit. If freezing cakes, just pop frozen into the toaster to heat. Makes about 10.<br />
<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-75684013882263645152012-07-17T10:57:00.000-07:002012-07-17T10:57:21.599-07:00Homemade Lara BarsI'm still trying to figure out my favorite "protein/energy/snack" bar, but I love the Lara Bars for their simple ingredient list. I've tried several recipes found online, and combined a few to come up with this one:<br />
*2 1/2 c. dates<br />
*1 1/4 c. raw almonds<br />
*1/4 c. old-fashioned oats<br />
*3-4 TBSP. natural peanut butter<br />
*1/4 c. dried currants<br />
*1/8 c. mini chocolate chips<br />
In a food processor process the dated until they form a paste. Remove and set aside. Add almonds and oats to food processor and pulse to roughly chop. Combine date paste and almond mix, and add peanut butter. Stir in currants and chocolate chips. Line an 8x8 pan with parchment or wax paper. Pour mix into pan and press firmly to flatten. (I fold the extra edges from the paper over the top and press down on that.) Refrigerate about 4 hours. Remove parchment from pan and place on cutting board. Use a sharp chef's knife to cut into 12 equal bars. I wrap each tightly in plastic wrap and store all of them in a container in the fridge.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-50998705688551883672012-07-08T16:51:00.001-07:002012-07-08T16:51:02.621-07:00Frozen Berry LemonadeI'm not a huge fan of heat, so anything to help cool off is welcome in my home. This frozen lemonade is a crowd-pleaser and so easy to make.<br />
*1/2 c. lemon juice<br />
*1/2 c. sugar<br />
*3 1/2 c. ice water<br />
*1 c. frozen berries (strawberries, raspberries, blueberry, etc)<br />
Use blender or immersion blender to mix thoroughly and ENJOY! Serves 4.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-62598553856343342872012-06-28T11:01:00.000-07:002012-06-28T11:01:00.526-07:00Fettuccine with Parsley Pesto and WalnutsI love traditional basil pesto, but love this for a little change of pace. Recipe from Everyday Foods.<br />
*3/4 lb. fettuccine<br />
*2 c. packed fresh parsley<br />
*1/4 c. walnuts, plus more chopped for serving<br />
*1/4 c. grated Parmesan, plus more for serving<br />
*1 garlic clove<br />
*1 TBSP. fresh lemon juice<br />
*1/4 c. olive oil<br />
*5 oz. baby spinach<br />
<br />
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 c. pasta water, drain pasta and return to pot. In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper (and/or red pepper flakes). To pasta in pot, add pesto, 1/4 c. pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan. This is delicious as a main meal or a side with a grilled steak or pork chop.<br />
<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-40265667239741451452012-06-26T20:10:00.000-07:002012-06-26T20:10:00.570-07:00Currant and Almond PilafAnother favorite side dish from Everyday Food. The original recipe calls for white rice, but wheat will work as well, just add to the cooking time to accommodate.<br />
In a small saucepan, melt 1 TBSP. butter over medium heat. Add 1 c. long-grain white rice. Cook, stirring until lightly toasted, about 5 minutes. Add 1 1/2 c. chicken broth and bring to a boil. Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in 1/4 c. currants and 2 TBSP. toasted sliced almonds. Season with coarse salt and ground pepper.<br />
<br />FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-41206227090564558592012-06-20T20:05:00.000-07:002012-06-20T20:05:00.310-07:00Cauliflower-and-Cheddar SoupSince I called out one of my sisters for not digging soup, here's one for my other sister who is in love with Zuppas cauliflower soup. This recipe comes from Everyday food and I've noted some changes I made. Get past the name and you've got a yummy, creamy soup.<br />
*3 TBSP. unsalted butter<br />
*1 medium yellow onion, diced<br />
*1 medium head cauliflower, trimmed and cut into 1 1/2 inch pieces<br />
*1/8 tsp. red pepper flakes<br />
*4 c. low-sodium chicken or veggie broth<br />
*1 c. sharp white cheddar, grated<br />
*1/2 c. pepper-jack cheese, grated<br />
*coarse salt and ground pepper<br />
*1/8 tsp. cayenne pepper<br />
<br />
In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened (5 minutes). Add cauliflower and red pepper flakes and cook until just beginning to brown (10-12 minutes). Add broth and bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Use immersion blender or a blender (working in batches) to puree mixture. Return to heat and add cheese. Stir until melted and well blended. Season with salt and pepper, serve sprinkled with cayenne.<br />
This is not a spicy soup, but the peppers help to add flavor. If you have some roasted garlic on hand, I think a clove or two added with the broth would be delicious. We served it with hot bread sticks, and a plate of carrots and broccoli because it was as tasty as a cheese dip.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-67776913393639408432012-06-18T07:55:00.000-07:002012-06-18T07:55:00.176-07:00Creamy Salsa SoupMy sister informed me that soup doesn't count as a meal to some in her family. All I can say is that I'm glad those said family members don't live under this roof. We love soup in our home. It's a great way to get in some extra veggies, usually pretty easy to prepare, goes great with a big salad, and leftovers are often better than the first time around. This recipe is truly as easy as opening a can of soup, and is a delicious take on the basic tomato soup.<br />
*2 c. prepared salsa<br />
*1 1/2-2 c. veggie or chicken broth<br />
*2 TBSP. heavy cream<br />
<br />
Add salsa and broth to pan and use an immersion blender to puree. Heat on medium for 10 minutes and stir in cream. Top with cilantro, tortilla chips/strips, cheese, or sour cream if desired. You could always throw in some black beans, chicken, or corn. Love it with some quesadillas! This serves our small family of 4, but the girls don't eat huge portions of it. <br />
Notes: Even if you usually like a hot salsa, back off at least one level of heat, even mild salsa when pureed has a kick. I prefer this using a jar of salsa as opposed to a fresh salsa.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-48548531537243617162012-06-13T19:29:00.001-07:002012-06-13T19:29:42.832-07:00Blueberry Yogurt PopsAccording to the thermometer, summer has arrived. Honestly one of the only things that gets me through the heat of the day is looking forward to our evening ritual of frozen treats on the front porch before bed-time. Here's the <a href="http://www.ebfarm.com/organic-step/top-recipe-blueberry-yogurt-pops">recipe</a> for one of our favorites from my buddies at Earthbound Farm:<div>
*1 3/4 c. fresh blueberries (organic if you can find them, washed well if not)</div>
<div>
*3 TBSP. sugar</div>
<div>
*1 TBSP. fresh lemon juice </div>
<div>
*1 1/2 c. nonfat vanilla yogurt</div>
<div>
Combine blueberries, sugar and lemon juice in a small saucepan over high heat and bring to a boil. Reduce to medium-low and cook, stirring frequently, for about ten minutes until thickened. Remove from heat and cool completely. Whisk yogurt and cooled blueberry sauce to blend well. Pour into 6 popsicle molds or paper cups, insert sticks and freeze at least 4 hours. </div>
<div>
I don't love the texture of this one with Greek yogurt, but it wasn't bad. Check the ingredients on your vanilla yogurt, depending on the brand, it is often better for you to go with plain and flavor it with vanilla. I wondered if the blueberry chunks would bother my youngest daughter and they didn't, but if that is a concern, mix it in a food processor before freezing.</div>FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-51815789664738884702012-06-07T09:58:00.000-07:002012-06-07T09:58:32.170-07:00Keri's Oatmeal CookiesA slightly healthier version of the classic.<br />
*1 c. brown sugar<br />
*1/2 c. sugar<br />
*3/4 c. pureed white <a href="http://wecookhere.blogspot.com/2011/05/white-beans.html">beans</a><br />
*1 egg<br />
*1 tsp. vanilla<br />
*3 c. old-fashioned oatmeal<br />
*3/4 c. wheat or multi-grain flour + 1/4 c. AP flour or wheat flour<br />
*1 tsp. sea salt<br />
*1/2 tsp. baking soda<br />
*2 TBSP. ground flax<br />
*1/2 tsp. cinnamon<br />
*1 c. add-ins (raisins, chocolate/peanut butter/white chocolate/butterscotch chips, Craisins, etc)<br />
*up to 1/4 c. water<br />
Preheat oven to 350. Beat sugars and beans until creamy. Add egg and vanilla, beat well. Combine oats, flours, salt, baking soda and flax. Slowly add to creamed mixture and stir to fully incorporate. Add a little water if mixture is too thick. Add fruit or chips. Drop by tablespoon scoops onto a parchment-lined baking sheet. Bake 11-13 minutes and remove. Let cool about a minute on the tray and then move to sealed container (I prefer glass to plastic). These actually keep pretty well at room temp for 4-5 days, if you can keep them around that long. I also scoop a tray or two of dough-balls and freeze them so I can bake them as needed. Remove from the freezer, straight to baking sheet, bake 13-15 min.<br />
Note: I have been buying a multi-grain flour mix from Honeyville Farms that has a couple varieties of wheat, rye, oats, triticale, and barley.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com1tag:blogger.com,1999:blog-8472581527895249763.post-7651563566329720912012-05-30T18:48:00.000-07:002012-05-30T18:48:00.260-07:00Curried Red Lentil SoupA few months back, my good buddies at Martha Stewart Living shared the article <i>Livening Up Lentils</i>. I knew lentils were a great addition to any diet, but had had mixed success finding tasty recipes. I'll be posting a few more of my favorites from the section, but here was the clear winner in our tastings. This serves four and the leftovers are great.<br />
*2 tsp. safflower oil<br />
*3 TBSP finely chopped peeled ginger (about a 2" piece)<br />
*6 garlic cloves, finely chopped<br />
*1 large shallot, finely chopped<br />
*2 carrots, finely diced<br />
*2 tsp. curry powder<br />
*coarse salt<br />
*3/4 c. unsweetened coconut milk, divided<br />
*1 c. red lentils<br />
*1/3 c. chopped dried cherries<br />
*3 TBSP. finely chopped cilantro stems, plus 3 TBSP. cilantro leaves for garnish<br />
<br />
Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots, and cook stirring often, until softened (5-7 min).<br />
Add 1 1/4 tsp. salt, 1/2 c. coconut milk, 4 c. water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender (8-10 min). Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat and stir in reserved solids.<br />
Reserving some for garnish, stir cherries and cilantro stems into soup and ladle into bowls. Swirl in remaining 1/4 c. coconut milk, and garnish with cherries and cilantro leaves.<br />
*Notes: The first time I made this I forgot to add the cilantro stems to the soup and still loved the taste, so if you are not a huge fan of cilantro, just leave them out. Also, the two adults at this house have differing opinions on the best texture. He likes it as the recipe states (my suggestion there is to make sure the carrots are truly finely diced). I actually like it best to skip the straining (maybe because I'm lazy and that is one more thing to wash) and only partly puree the soup, leaving most of the lentils intact. Either way it works out great.<br />
I love to enjoy it with garlic <a href="http://wecookhere.blogspot.com/search?q=naan">naan</a>.<br />
Here are the nutrition stats for those who care: 348 cal, 8g saturated fat, 4g unsaturated fat, 0mg cholesterol, 46g carb, 390mg sodium, 15g protein, 12g fiber.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0tag:blogger.com,1999:blog-8472581527895249763.post-36645925780554998282012-05-26T20:03:00.000-07:002012-05-26T20:03:00.320-07:00Roasted CarrotsI don't particularly love eating carrots...unless they are roasted. Ina Garten's <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe/index.html">recipe</a> is simple and yummy:<br />
*12 carrots<br />
*3 TBSP. extra-virgin olive oil<br />
*1 1/4 tsp. Kosher salt<br />
*1/2 tsp. fresh ground pepper<br />
*2 TBSP. fresh minced dill or parsley<br />
<br />
Preheat oven to 400. If carrots are thick, cut in half lengthwise, then cut into 1 1/2 inch slices. Toss carrots into a bowl of olive oil, salt and pepper. Transfer to a sheet pan in a single layer and roast for 20 minutes until golden brown and tender. Toss carrots with parsley or dill and serve.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com1tag:blogger.com,1999:blog-8472581527895249763.post-82120870569578738482012-05-23T18:34:00.001-07:002012-05-23T18:34:09.914-07:00Oatmeal (cookie) BallsThere have been a few granola bar options posted on this site, but <a href="http://foodstoragemadeeasy.net/2012/05/10/powerless-cooking-recipe-energy-bites/">this</a> is the easiest one I've got, and it is our current favorite because of the minimal ingredients and prep time. <br />
<br />
*1/2 c. natural peanut butter<br />
*1/3 c. honey<br />
*1 tsp. vanilla<br />
*2 c. old fashioned oats<br />
*1/2 c. add-ins (mini chocolate chips, dried fruit, etc.)<br />
<br />
Stir together the peanut butter, honey and vanilla. Add in the oats and and mix-in items (I'm loving dried cherries and mini chips). If the mix is too dry add more peanut butter/honey and if it is too wet add more oats. Use a cookie scoop to portion into balls and put on a parchment or plastic lined baking sheet. Refrigerate or freeze about 30 minutes until set. Remove from tray and refrigerate in a sealed container. I add these to the lunch box as dessert or down a couple of them for my mid-morning and mid-afternoon snack.FidFamhttp://www.blogger.com/profile/16068706980588225894noreply@blogger.com0