Roasted Seasonal Vegetables with Sausage

You might have seen a sneak picture of this recipe on another post....This really is a versatile recipe and it's taken me a while to figure out how to post it because we've made so many variations of this since we first started making it. So here's kind of a formula type recipe for you so you can make it however you would like.

Roasted Seasonal Vegetables with Sausage
Printable Recipe

*You can leave out the sausage and this becomes a wonderful side dish or a vegetarian meal. We make it that way too and it is also delicious.

INGREDIENTS:
1 lb. uncooked sausage links (I like mild Italian - Johnsonville's brand), optional
10 Cups of chopped vegetables (approximately) - use veggies that you like. Make sure you chop the vegetables to about the same size - that way they will cook evenly. *Note: Below I'll list a couple of examples that we've done
3 Tbsp. olive oil (add an additional Tablespoon of olive oil if you are omitting the sausage)
2 cloves garlic, chopped, optional
1/4 Cup Parmesan cheese
1/4 tsp. rosemary, optional
1 tsp. Italian seasoning, optional
salt & pepper, to taste

Preheat oven to 450 F. Chop uncooked sausage links into bite sized pieces. In a large bowl combine your choice of chopped vegetables and chopped sausage links. Then add olive oil, chopped garlic, Parmesan cheese and seasonings (see *Note below). Mix well then place mixture on a cookie sheet with sides or I like to use a large flat stone roasting pan that I have. Something large and flat - you don't want to use a casserole dish here. Spread out the mixture evenly on the pan. Bake 450 F for about 30-40 minutes, turning every 15 minutes or so to roast the veggies evenly. This dish is done when the sausage is fully cooked and the veggies are tender (and even a little brown if you like them the way I do...).

*Note: The seasonings I list in this recipe are only one version that we've made (albeit a favorite). You can season however you would like. In the summer we like to use fresh herbs (rosemary, basil, oregano, parsley, and thyme) from the garden to season this recipe - it is amazing.

Here are some examples of vegetable combinations that we've used and enjoyed:

WINTER VEGETABLES:

• 3-1/2 Cups chopped butternut squash
• 4-1/2 Cups chopped potatoes (red, yukon gold, or plain russets)
• 1/2 Cup chopped sweet yellow peppers
• 1/2 Cup chopped carrots
• 1 C. chopped onion

SUMMER VEGETABLES:

• 4-1/2 Cups chopped potatoes (red, yukon gold, or plain russets)
• 1-1/2 Cups chopped yellow squash
• 1-1/2 Cups chopped zucchini squash
• 1 Cup chopped green bell peppers
• 1 Cup chopped carrots
• 1/2 Cup chopped onion

Recipe Source: healthyfamilycookin.blogspot.com

Roasted Seasonal Vegetables with Sausage

Posted by admin

You might have seen a sneak picture of this recipe on another post....This really is a versatile recipe and it's taken me a while to figure out how to post it because we've made so many variations of this since we first started making it. So here's kind of a formula type recipe for you so you can make it however you would like.

Roasted Seasonal Vegetables with Sausage
Printable Recipe

*You can leave out the sausage and this becomes a wonderful side dish or a vegetarian meal. We make it that way too and it is also delicious.

INGREDIENTS:
1 lb. uncooked sausage links (I like mild Italian - Johnsonville's brand), optional
10 Cups of chopped vegetables (approximately) - use veggies that you like. Make sure you chop the vegetables to about the same size - that way they will cook evenly. *Note: Below I'll list a couple of examples that we've done
3 Tbsp. olive oil (add an additional Tablespoon of olive oil if you are omitting the sausage)
2 cloves garlic, chopped, optional
1/4 Cup Parmesan cheese
1/4 tsp. rosemary, optional
1 tsp. Italian seasoning, optional
salt & pepper, to taste

Preheat oven to 450 F. Chop uncooked sausage links into bite sized pieces. In a large bowl combine your choice of chopped vegetables and chopped sausage links. Then add olive oil, chopped garlic, Parmesan cheese and seasonings (see *Note below). Mix well then place mixture on a cookie sheet with sides or I like to use a large flat stone roasting pan that I have. Something large and flat - you don't want to use a casserole dish here. Spread out the mixture evenly on the pan. Bake 450 F for about 30-40 minutes, turning every 15 minutes or so to roast the veggies evenly. This dish is done when the sausage is fully cooked and the veggies are tender (and even a little brown if you like them the way I do...).

*Note: The seasonings I list in this recipe are only one version that we've made (albeit a favorite). You can season however you would like. In the summer we like to use fresh herbs (rosemary, basil, oregano, parsley, and thyme) from the garden to season this recipe - it is amazing.

Here are some examples of vegetable combinations that we've used and enjoyed:

WINTER VEGETABLES:

• 3-1/2 Cups chopped butternut squash
• 4-1/2 Cups chopped potatoes (red, yukon gold, or plain russets)
• 1/2 Cup chopped sweet yellow peppers
• 1/2 Cup chopped carrots
• 1 C. chopped onion

SUMMER VEGETABLES:

• 4-1/2 Cups chopped potatoes (red, yukon gold, or plain russets)
• 1-1/2 Cups chopped yellow squash
• 1-1/2 Cups chopped zucchini squash
• 1 Cup chopped green bell peppers
• 1 Cup chopped carrots
• 1/2 Cup chopped onion

Recipe Source: healthyfamilycookin.blogspot.com

Mexican Black Beans

I love Mexican Food! Well, I should clarify...I love unauthentic American Mexican Food! :) And these beans are my favorite! They are one of my tried and true recipes that even my kids love - which is saying something in my family of picky eaters... They are perfect to make for a vegetarian or meatless meal: quick, easy, and delicious! Our family's favorite way to eat them is in this Mexican Black Bean salad. Today I'll share the pressure cooker instructions as well as the recipe using canned beans in case you don't have a pressure cooker.


Mexican Black Beans {Pressure Cooker}
Printable Recipe

*NOTE: The Pressure cooker is my favorite way to make these beans! It enhances the flavors and it's so simple!

*Serves 8-10

INGREDIENTS:
2 Cups dry black beans, rinsed and sorted
1 8-oz. can tomato sauce
3 1/2 Cups water
1 regular onion, minced
2 garlic cloves, minced
1/2 Tbsp. salt
2 Tbsp. cumin powder (or less if you want it less spicy)

DIRECTIONS:
Combine all the ingredients in a pressure cooker. Heat to high pressure and then cook for 50 minutes. Then release the pressure naturally. Serve plain, over rice, in a burrito or taco shell, or with chips in a salad.

Recipe Source: adapted from greenereating.com


Mexican Black Beans {Stove Top}
Printable Recipe

*NOTE: The Stove top method is a great option for when you're in a real hurry!

*Serves 8-10

INGREDIENTS:
2 Tbsp. olive oil
1 regular onion, minced
2 garlic cloves, minced
4 14-oz. cans undrained black beans with lower sodium*
1 8-oz. can tomato sauce
1/2 Tbsp. salt*
2 Tbsp. cumin powder (or less if you want it less spicy)

DIRECTIONS:
Heat oil in medium saucepan on medium high heat. Add the onions and garlic and saute until onions are translucent, about 3-5 minutes. Then add to the saucepan the undrained beans, tomato sauce, salt and cumin powder. Heat until mixture is bubbly, then turn down the heat to medium low and simmer, stirring often. Cook about 20 minutes or until flavors develop. Serve plain, over rice, in a burrito or taco shell, or with chips in a salad.

*NOTE: if you use regular canned beans, you will have to decrease the amount of salt. Just adjust the amount to taste.

Don't forget dessert! How about yummy fruit salsa and baked cinnamon chips? It goes perfect with the Mexican Black Beans!

How about some fresh garden lettuce for that salad? 

Isn't it beautiful? I love this time of year when the garden is growing! We've almost got it all planted now...and...we're harvesting lettuce, spinach, chard, radishes, turnips, and green onions (from the onions we left in the ground last year). And more to come!! :)

Mexican Black Beans

Posted by admin

I love Mexican Food! Well, I should clarify...I love unauthentic American Mexican Food! :) And these beans are my favorite! They are one of my tried and true recipes that even my kids love - which is saying something in my family of picky eaters... They are perfect to make for a vegetarian or meatless meal: quick, easy, and delicious! Our family's favorite way to eat them is in this Mexican Black Bean salad. Today I'll share the pressure cooker instructions as well as the recipe using canned beans in case you don't have a pressure cooker.


Mexican Black Beans {Pressure Cooker}
Printable Recipe

*NOTE: The Pressure cooker is my favorite way to make these beans! It enhances the flavors and it's so simple!

*Serves 8-10

INGREDIENTS:
2 Cups dry black beans, rinsed and sorted
1 8-oz. can tomato sauce
3 1/2 Cups water
1 regular onion, minced
2 garlic cloves, minced
1/2 Tbsp. salt
2 Tbsp. cumin powder (or less if you want it less spicy)

DIRECTIONS:
Combine all the ingredients in a pressure cooker. Heat to high pressure and then cook for 50 minutes. Then release the pressure naturally. Serve plain, over rice, in a burrito or taco shell, or with chips in a salad.

Recipe Source: adapted from greenereating.com


Mexican Black Beans {Stove Top}
Printable Recipe

*NOTE: The Stove top method is a great option for when you're in a real hurry!

*Serves 8-10

INGREDIENTS:
2 Tbsp. olive oil
1 regular onion, minced
2 garlic cloves, minced
4 14-oz. cans undrained black beans with lower sodium*
1 8-oz. can tomato sauce
1/2 Tbsp. salt*
2 Tbsp. cumin powder (or less if you want it less spicy)

DIRECTIONS:
Heat oil in medium saucepan on medium high heat. Add the onions and garlic and saute until onions are translucent, about 3-5 minutes. Then add to the saucepan the undrained beans, tomato sauce, salt and cumin powder. Heat until mixture is bubbly, then turn down the heat to medium low and simmer, stirring often. Cook about 20 minutes or until flavors develop. Serve plain, over rice, in a burrito or taco shell, or with chips in a salad.

*NOTE: if you use regular canned beans, you will have to decrease the amount of salt. Just adjust the amount to taste.

Don't forget dessert! How about yummy fruit salsa and baked cinnamon chips? It goes perfect with the Mexican Black Beans!

How about some fresh garden lettuce for that salad? 

Isn't it beautiful? I love this time of year when the garden is growing! We've almost got it all planted now...and...we're harvesting lettuce, spinach, chard, radishes, turnips, and green onions (from the onions we left in the ground last year). And more to come!! :)

White Quinoa Vegetarian Chili

I'm excited today to share with you a delicious, healthy recipe that you can make with white quinoa. This recipe is very easy to make, is vegetarian, and tastes delicious. I'm sharing two different methods of making the chili. The first is a stove top method which uses cans of kidney beans. This stove top method is great for when you need a quick dinner. The second method is my preferred method which is in the pressure cooker. This recipe is a great example of how cooking in the pressure cooker enhances the flavor. It is amazing. But either way you make it, you'll love this chili.

White Quinoa Vegetarian Chili {Stove Top}
Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The stove top method is perfect for when you are in a hurry.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

1 Cup water

2 (15-1/2 oz.) cans kidney beans, rinsed and drained

DIRECTIONS:

Heat oil in a skillet over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, and cinnamon. Sauté for 5 to 10 minutes. Add the white quinoa and stir. Then add corn, tomato sauce, and water. Simmer together 20 minutes. Add the kidney beans and simmer for 15 more minutes. Serve with cheese, sour cream or avocados.

White Quinoa Vegetarian Chili {Pressure Cooker}

Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The Pressure cooker really enhances the flavor of this recipe.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

8 Cups water, divided

2 Cups dry, sorted kidney beans

DIRECTIONS:

In a pressure cooker add 2 Cups of dry, sorted kidney beans and 6 Cups of water. Lock the lid into place and pressure on high for 55 minutes. Release the pressure naturally. Then remove the beans and drain.

Heat the oil in the pressure cooker over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, cinnamon, white quinoa, corn, tomato sauce, cooked kidney beans and 2 Cups of water. Lock the lid into place and pressure on high for 6 minutes. Release the pressure and enjoy with cheese, sour cream or avocados. 

Navajo Tacos

Printable Recipe

*Serves 6

INGREDIENTS:

1 Cup hot water (110° F)

1 Tbsp. sugar

1 tsp. salt

4 Tbsp. nonfat dry milk

3 Tbsp. Gluten flour

1-1/4+ Cups white-wheat flour

1 Tbsp. active dry yeast

canola oil, for frying

TOPPINGS:

6 Cups chili (see recipe above)

3 Cups shredded lettuce

1 1/2 Cups shredded cheddar cheese

1 Cup sour cream

3 tomatoes, diced

salsa

avocados

olives

DIRECTIONS:

In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fry dough circles until golden brown. Add more oil as needed.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, salsa, avocados, olives or another favorite topping.

 

White Quinoa Vegetarian Chili

Posted by admin

I'm excited today to share with you a delicious, healthy recipe that you can make with white quinoa. This recipe is very easy to make, is vegetarian, and tastes delicious. I'm sharing two different methods of making the chili. The first is a stove top method which uses cans of kidney beans. This stove top method is great for when you need a quick dinner. The second method is my preferred method which is in the pressure cooker. This recipe is a great example of how cooking in the pressure cooker enhances the flavor. It is amazing. But either way you make it, you'll love this chili.

White Quinoa Vegetarian Chili {Stove Top}
Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The stove top method is perfect for when you are in a hurry.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

1 Cup water

2 (15-1/2 oz.) cans kidney beans, rinsed and drained

DIRECTIONS:

Heat oil in a skillet over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, and cinnamon. Sauté for 5 to 10 minutes. Add the white quinoa and stir. Then add corn, tomato sauce, and water. Simmer together 20 minutes. Add the kidney beans and simmer for 15 more minutes. Serve with cheese, sour cream or avocados.

White Quinoa Vegetarian Chili {Pressure Cooker}

Printable Recipe

*NOTE: Our favorite way to eat this chili is on Navajo Tacos! The Pressure cooker really enhances the flavor of this recipe.

*Serves 6-8

INGREDIENTS:

2 tsp. extra virgin olive oil

1 medium onion, chopped

2 tsp. salt

1 green pepper, chopped

2 garlic cloves, minced

2 tsp. cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. cinnamon

2/3 Cup uncooked white quinoa

1 Cup frozen or canned corn

1 (15-1/2 oz.) can tomato sauce

8 Cups water, divided

2 Cups dry, sorted kidney beans

DIRECTIONS:

In a pressure cooker add 2 Cups of dry, sorted kidney beans and 6 Cups of water. Lock the lid into place and pressure on high for 55 minutes. Release the pressure naturally. Then remove the beans and drain.

Heat the oil in the pressure cooker over medium heat. Add the onions and sauté until tender. Next add the salt, green pepper, garlic cloves, cumin, dried oregano, cayenne pepper, cinnamon, white quinoa, corn, tomato sauce, cooked kidney beans and 2 Cups of water. Lock the lid into place and pressure on high for 6 minutes. Release the pressure and enjoy with cheese, sour cream or avocados. 

Navajo Tacos

Printable Recipe

*Serves 6

INGREDIENTS:

1 Cup hot water (110° F)

1 Tbsp. sugar

1 tsp. salt

4 Tbsp. nonfat dry milk

3 Tbsp. Gluten flour

1-1/4+ Cups white-wheat flour

1 Tbsp. active dry yeast

canola oil, for frying

TOPPINGS:

6 Cups chili (see recipe above)

3 Cups shredded lettuce

1 1/2 Cups shredded cheddar cheese

1 Cup sour cream

3 tomatoes, diced

salsa

avocados

olives

DIRECTIONS:

In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fry dough circles until golden brown. Add more oil as needed.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, salsa, avocados, olives or another favorite topping.

 

Creamy Squash Pesto Alfredo

I blogged recently about my discovery of my Creamy Spinach Pesto Alfredo recipe that I love. I decided to see if I could replicate the deliciousness of that recipe using winter squash instead of spinach, because we still have a LOT of winter squash around that we are trying to use. Here's the result of that delicious experiment:

Creamy Squash Pesto Alfredo

Printable Recipe

*Serves 6-8

*Note: this recipe works well with any type of winter squash, i.e. Butternut, Pumpkin, Sunshine, or Hubbard.

INGREDIENTS:

1 Cup winter squash puree

1 tsp. dried basil (or use fresh if you have it)

1/2 Cup Parmesan or Romano cheese

1/4 Cup of walnuts, almonds, or pine nuts

1 large clove of garlic, quartered

1/4 tsp. salt

1/4 Cup olive oil

¼ Cup butter

4-oz. cream cheese

1 Cup milk (or cream or half-and-half)

salt & pepper, to taste

DIRECTIONS:

In a blender, combine the winter squash puree, basil, Parmesan cheese, nuts, garlic, salt and olive oil. Cover and blend with several pulses until a paste consistency forms, stopping several times to scrape the sides. In a saucepan over med-low heat melt the butter. Add the cream cheese and melt. Add milk and turn up the heat a bit and heat to boiling until the cream sauce is nice and thick. Then add the pesto sauce from the blender, stir and season with salt and pepper. Serve immediately over pasta or spaghetti squash. Serve with chicken or fresh bread, if desired.

Recipe Source: healthyfamilycookin.blogspot.com

This sauce is also delicious served on a pizza - you may want to thicken it a bit more with a little flour for a pizza sauce or use it as a bread stick dipping sauce.

I've made it several times already and it's definitely a new family favorite recipe - kids & parents both enjoy!

Linked to It's a Keeper Thursday, Full Plate Thursday, Tasty Tuesdays, Tuesdays Tasty Tidbits,

Creamy Squash Pesto Alfredo

Posted by admin

I blogged recently about my discovery of my Creamy Spinach Pesto Alfredo recipe that I love. I decided to see if I could replicate the deliciousness of that recipe using winter squash instead of spinach, because we still have a LOT of winter squash around that we are trying to use. Here's the result of that delicious experiment:

Creamy Squash Pesto Alfredo

Printable Recipe

*Serves 6-8

*Note: this recipe works well with any type of winter squash, i.e. Butternut, Pumpkin, Sunshine, or Hubbard.

INGREDIENTS:

1 Cup winter squash puree

1 tsp. dried basil (or use fresh if you have it)

1/2 Cup Parmesan or Romano cheese

1/4 Cup of walnuts, almonds, or pine nuts

1 large clove of garlic, quartered

1/4 tsp. salt

1/4 Cup olive oil

¼ Cup butter

4-oz. cream cheese

1 Cup milk (or cream or half-and-half)

salt & pepper, to taste

DIRECTIONS:

In a blender, combine the winter squash puree, basil, Parmesan cheese, nuts, garlic, salt and olive oil. Cover and blend with several pulses until a paste consistency forms, stopping several times to scrape the sides. In a saucepan over med-low heat melt the butter. Add the cream cheese and melt. Add milk and turn up the heat a bit and heat to boiling until the cream sauce is nice and thick. Then add the pesto sauce from the blender, stir and season with salt and pepper. Serve immediately over pasta or spaghetti squash. Serve with chicken or fresh bread, if desired.

Recipe Source: healthyfamilycookin.blogspot.com

This sauce is also delicious served on a pizza - you may want to thicken it a bit more with a little flour for a pizza sauce or use it as a bread stick dipping sauce.

I've made it several times already and it's definitely a new family favorite recipe - kids & parents both enjoy!

Linked to It's a Keeper Thursday, Full Plate Thursday, Tasty Tuesdays, Tuesdays Tasty Tidbits,

Sesame Cashew Vegetable Stir-Fry

When we were first married, I made stir-fry with rice A LOT - like every other meal, probably. First of all because it was cheap. Second, because I knew how to make it. And third because it was quick and easy and we didn't have a lot of time. 

It got to where we became sick and tired of it and my husband, especially, (as un-picky as he is) could barely even touch it anymore. It was a long time after I realized that before I tried making it again. When I did, I spent many months searching and trying recipe after recipe, and even several store-bought sauces to find a sauce that we liked. Finally last year, I went over to my sister's house to help her make some freezer meals for when she had her baby and this was the sauce that we made for sesame chicken. She let me try a bite and I knew I had found what we were looking for!

Our family LOVES this recipe and since we're talking about sprouts this week, let me just mention that it would be a GREAT one to put bean sprouts in.

As I mentioned, the original recipe is actually a sesame chicken recipe, but since we try to have 3 or 4 meatless meals per week, I've modified it to be meatless. Feel free to add egg & flour battered chicken back in, if you like! It's really yummy that way too!

Sesame Cashew Vegetable Stir-Fry

Printable Recipe

*Note: This recipe is very versatile. You can use as many or few vegetables as you would like. If you want to add chicken and stir fry that too, that would be yummy. You can also add other vegetables; some good choices would be asparagus, cauliflower, or celery.

INGREDIENTS:

1-2 Tbsp oil

1 Cup Broccoli spears

1 Cup Carrots, chopped

1 Cup Zucchini or yellow squash, cut into ½ inch pieces

1/2 Cup Onions, diced

A handful of Bean Sprouts

½ Cup raw cashews, roasted - Here are the instructions for roasting

1 recipe Sesame Sauce (see below)

3 Cups long grain brown rice

DIRECTIONS:

Heat oil in large skillet on medium-high heat. Add vegetables (except bean sprouts and cashews) and stir fry until tender. Meanwhile make the sesame sauce recipe and cook the brown rice (*see Note below). When vegetables are tender, add the roasted cashews and bean sprouts. Then add sesame sauce and serve over cooked brown rice. Or sometimes we leave the sauce and vegetable separate so the kids can decide if they want the sauce or not on their rice.

*Note: Combine 3 cups long grain brown rice with 5 cups water in electric pressure cooker and cook on high for 21 minutes - it comes out perfect every time! If you don’t have a pressure cooker, cook the brown rice over the stove using these instructions.

Sesame Sauce 

INGREDIENTS:

2 C. water
½ C. brown sugar
½ c. white sugar  (or instead of the brown & white sugar try 1/2 Cup Xagave or honey)
2 Tbsp. cornstarch
3 Tbsp. apple cider vinegar
3 Tbsp soy sauce
1 Tbsp. sesame seeds  

DIRECTIONS:
Combine sauce ingredients in medium saucepan, cook over medium heat, stirring until thick.

Recipe Source: healthyfamilycookin.blogspot.com with sauce recipe adapted from a recipe given to me by my sister Bonnie

Linked to It's a Keeper Thursday, What's cooking Thursday, Cooking Thursday, Full Plate Thursday

Sesame Cashew Vegetable Stir-Fry

Posted by admin

When we were first married, I made stir-fry with rice A LOT - like every other meal, probably. First of all because it was cheap. Second, because I knew how to make it. And third because it was quick and easy and we didn't have a lot of time. 

It got to where we became sick and tired of it and my husband, especially, (as un-picky as he is) could barely even touch it anymore. It was a long time after I realized that before I tried making it again. When I did, I spent many months searching and trying recipe after recipe, and even several store-bought sauces to find a sauce that we liked. Finally last year, I went over to my sister's house to help her make some freezer meals for when she had her baby and this was the sauce that we made for sesame chicken. She let me try a bite and I knew I had found what we were looking for!

Our family LOVES this recipe and since we're talking about sprouts this week, let me just mention that it would be a GREAT one to put bean sprouts in.

As I mentioned, the original recipe is actually a sesame chicken recipe, but since we try to have 3 or 4 meatless meals per week, I've modified it to be meatless. Feel free to add egg & flour battered chicken back in, if you like! It's really yummy that way too!

Sesame Cashew Vegetable Stir-Fry

Printable Recipe

*Note: This recipe is very versatile. You can use as many or few vegetables as you would like. If you want to add chicken and stir fry that too, that would be yummy. You can also add other vegetables; some good choices would be asparagus, cauliflower, or celery.

INGREDIENTS:

1-2 Tbsp oil

1 Cup Broccoli spears

1 Cup Carrots, chopped

1 Cup Zucchini or yellow squash, cut into ½ inch pieces

1/2 Cup Onions, diced

A handful of Bean Sprouts

½ Cup raw cashews, roasted - Here are the instructions for roasting

1 recipe Sesame Sauce (see below)

3 Cups long grain brown rice

DIRECTIONS:

Heat oil in large skillet on medium-high heat. Add vegetables (except bean sprouts and cashews) and stir fry until tender. Meanwhile make the sesame sauce recipe and cook the brown rice (*see Note below). When vegetables are tender, add the roasted cashews and bean sprouts. Then add sesame sauce and serve over cooked brown rice. Or sometimes we leave the sauce and vegetable separate so the kids can decide if they want the sauce or not on their rice.

*Note: Combine 3 cups long grain brown rice with 5 cups water in electric pressure cooker and cook on high for 21 minutes - it comes out perfect every time! If you don’t have a pressure cooker, cook the brown rice over the stove using these instructions.

Sesame Sauce 

INGREDIENTS:

2 C. water
½ C. brown sugar
½ c. white sugar  (or instead of the brown & white sugar try 1/2 Cup Xagave or honey)
2 Tbsp. cornstarch
3 Tbsp. apple cider vinegar
3 Tbsp soy sauce
1 Tbsp. sesame seeds  

DIRECTIONS:
Combine sauce ingredients in medium saucepan, cook over medium heat, stirring until thick.

Recipe Source: healthyfamilycookin.blogspot.com with sauce recipe adapted from a recipe given to me by my sister Bonnie

Linked to It's a Keeper Thursday, What's cooking Thursday, Cooking Thursday, Full Plate Thursday

Vegetarian Tacos

This recipe is so great! I love tacos, but really don't like making them very often because they use so much meat. When I discovered this recipe, I was so excited because now I don't have to use meat and my family doesn't know the difference! Look at this picture. Deceiving, isn't it? Not only do I save money by using beans, it's a lot healthier than meat, but flavor and texture is not sacrificed! :)

Black Bean Taco Filling

Printable Recipe

INREDIENTS:

2 Cups black beans, raw (see note below if you want to use canned)

2 eggs

2 Cups plain bread crumbs

1/2 Cup onion, diced

1 Cup carrots, finely shredded (or ½ cup carrots, ½ cup zucchini)

1/2 tsp. powdered garlic

4 Tbsp. olive or canola oil for frying

Taco Seasoning, to taste (use your favorite from the store or see my recipe below)

Accompaniments: Salsa, guacamole, shredded lettuce, cheese, sour cream, etc

DIRECTIONS:

Cook black beans in pressure cooker with 6 Cups water on high pressure for 50 min. Use quick release method.

Note: You can use canned beans if you don't want to use dry. I'd estimate about 3 cans of canned beans but maybe 4 - experiment until you get a good mixture.

Blend drained beans in food processor until smooth. Add a little water, if needed. Combine beans with veggies, crumbs and spices. To cook filling, heat oil in a non-stick skillet. Place bean mixture in skillet and cook on medium to medium-low heat. Crumble and turn until done. Season with taco seasoning to taste. Serve with salsa, guacamole, lettuce, tomatoes and cheese on soft or hard tacos. Tasty!!

Note: This recipe makes a lot, but it freezes well. I like to put leftovers in family serving size bags, freeze, and enjoy multiple times

Recipe Source: healthyfamilycookin.blogspot.com

This is so good with my fresh homemade salsa recipe. In not too long we won't have any tomatoes or peppers left, so I'm enjoying it while I can!!

Taco Seasoning Mix

Printable Recipe

*Yield 6-7 batches, 4 servings/batch

INREDIENTS:

¼ C. dried minced onion

¼ C. chili powder

2 Tbsp. salt

4 tsp. cornstarch

1 Tbsp. dried minced garlic

1 Tbsp. ground cumin

1 Tbsp. crushed red peppers

2 tsp. beef bouillon granules

1-1/2 tsp. dried oregano

DIRECTIONS:

Combine all ingredients in a bowl, mix to combine. Store in an airtight container for up to one year.

To prepare tacos: Brown 1 lb hamburger; drain. Add 2 Tbsp. seasoning mix and 1/3 to ½ cup water. Bring to boil; cook and stir for 2 min.

Vegetarian Tacos

Posted by admin

This recipe is so great! I love tacos, but really don't like making them very often because they use so much meat. When I discovered this recipe, I was so excited because now I don't have to use meat and my family doesn't know the difference! Look at this picture. Deceiving, isn't it? Not only do I save money by using beans, it's a lot healthier than meat, but flavor and texture is not sacrificed! :)

Black Bean Taco Filling

Printable Recipe

INREDIENTS:

2 Cups black beans, raw (see note below if you want to use canned)

2 eggs

2 Cups plain bread crumbs

1/2 Cup onion, diced

1 Cup carrots, finely shredded (or ½ cup carrots, ½ cup zucchini)

1/2 tsp. powdered garlic

4 Tbsp. olive or canola oil for frying

Taco Seasoning, to taste (use your favorite from the store or see my recipe below)

Accompaniments: Salsa, guacamole, shredded lettuce, cheese, sour cream, etc

DIRECTIONS:

Cook black beans in pressure cooker with 6 Cups water on high pressure for 50 min. Use quick release method.

Note: You can use canned beans if you don't want to use dry. I'd estimate about 3 cans of canned beans but maybe 4 - experiment until you get a good mixture.

Blend drained beans in food processor until smooth. Add a little water, if needed. Combine beans with veggies, crumbs and spices. To cook filling, heat oil in a non-stick skillet. Place bean mixture in skillet and cook on medium to medium-low heat. Crumble and turn until done. Season with taco seasoning to taste. Serve with salsa, guacamole, lettuce, tomatoes and cheese on soft or hard tacos. Tasty!!

Note: This recipe makes a lot, but it freezes well. I like to put leftovers in family serving size bags, freeze, and enjoy multiple times

Recipe Source: healthyfamilycookin.blogspot.com

This is so good with my fresh homemade salsa recipe. In not too long we won't have any tomatoes or peppers left, so I'm enjoying it while I can!!

Taco Seasoning Mix

Printable Recipe

*Yield 6-7 batches, 4 servings/batch

INREDIENTS:

¼ C. dried minced onion

¼ C. chili powder

2 Tbsp. salt

4 tsp. cornstarch

1 Tbsp. dried minced garlic

1 Tbsp. ground cumin

1 Tbsp. crushed red peppers

2 tsp. beef bouillon granules

1-1/2 tsp. dried oregano

DIRECTIONS:

Combine all ingredients in a bowl, mix to combine. Store in an airtight container for up to one year.

To prepare tacos: Brown 1 lb hamburger; drain. Add 2 Tbsp. seasoning mix and 1/3 to ½ cup water. Bring to boil; cook and stir for 2 min.

Red Quinoa Vegetable Lasagna

I have to tell you - I have been looking for a recipe like this for a long, long time! I finally created it myself! :) We love vegetable lasagnas but we don't usually write down the recipes and sometimes they work out and sometimes they don't. Well this one was amazing, even if I do say so myself! :) The nice thing about it is that it's very versatile and you can use whatever veggies you have in season (it is perfect for this time of year with all the fresh veggies around). I hope you enjoy it as much as we did! :)
Red Quinoa Vegetable Lasagna
2 C. spaghetti sauce
4 small tomatoes cut into eighths
1 C. chopped vegetables (squash, corn, turnips, onions, broccoli, cauliflower, etc)
4 sprigs fresh thyme, or ½ tsp. dried
1 C. uncooked red quinoa, cooked
1 16-oz. carton cottage cheese
1-2 tsp. Italian seasoning, or to taste (penzy’s tuscan sunset is wonderful)
2 C. Shredded Jack or Mozzarella cheese
¼ C. Shredded Parmesan cheese
¼ -1/2 C. water, optional
14 lasagna noodles, cooked till they barely bend but are still very hard (do not overcook!)

In a medium saucepan, add spaghetti sauce, chopped tomatoes, vegetables, and thyme. Simmer on medium-high heat until vegetables are tender. In a bowl, mix cooked quinoa with Italian seasoning and cottage cheese. When sauce is done, combine the sauce with the quinoa mixture. If sauce is too thick, add ¼ C. to ½ C. water until you reach a runny consistency (not necessary if tomatoes are really juicy).

In a 9 x 13” pan, add a little sauce on the bottom. Layer four lasagna noodles, sauce, and jack or mozzarella cheese. Do two more similar layers using three lasagna noodles. Use the remaining four lasagna noodles for the top layer, adding the sauce and cheese. Sprinkle the shredded parmesan cheese on the very top. Cover with tin foil. Put in oven and turn on to 350 F (no need to preheat). Bake for 50 minutes to 1 hour. Remove foil and broil until the cheese on top is bubbly and brown. Serve warm with corn on the cob and fresh bread.

Red Quinoa Vegetable Lasagna

Posted by admin

I have to tell you - I have been looking for a recipe like this for a long, long time! I finally created it myself! :) We love vegetable lasagnas but we don't usually write down the recipes and sometimes they work out and sometimes they don't. Well this one was amazing, even if I do say so myself! :) The nice thing about it is that it's very versatile and you can use whatever veggies you have in season (it is perfect for this time of year with all the fresh veggies around). I hope you enjoy it as much as we did! :)
Red Quinoa Vegetable Lasagna
2 C. spaghetti sauce
4 small tomatoes cut into eighths
1 C. chopped vegetables (squash, corn, turnips, onions, broccoli, cauliflower, etc)
4 sprigs fresh thyme, or ½ tsp. dried
1 C. uncooked red quinoa, cooked
1 16-oz. carton cottage cheese
1-2 tsp. Italian seasoning, or to taste (penzy’s tuscan sunset is wonderful)
2 C. Shredded Jack or Mozzarella cheese
¼ C. Shredded Parmesan cheese
¼ -1/2 C. water, optional
14 lasagna noodles, cooked till they barely bend but are still very hard (do not overcook!)

In a medium saucepan, add spaghetti sauce, chopped tomatoes, vegetables, and thyme. Simmer on medium-high heat until vegetables are tender. In a bowl, mix cooked quinoa with Italian seasoning and cottage cheese. When sauce is done, combine the sauce with the quinoa mixture. If sauce is too thick, add ¼ C. to ½ C. water until you reach a runny consistency (not necessary if tomatoes are really juicy).

In a 9 x 13” pan, add a little sauce on the bottom. Layer four lasagna noodles, sauce, and jack or mozzarella cheese. Do two more similar layers using three lasagna noodles. Use the remaining four lasagna noodles for the top layer, adding the sauce and cheese. Sprinkle the shredded parmesan cheese on the very top. Cover with tin foil. Put in oven and turn on to 350 F (no need to preheat). Bake for 50 minutes to 1 hour. Remove foil and broil until the cheese on top is bubbly and brown. Serve warm with corn on the cob and fresh bread.

Asian Rice Salad with Broiled Tilapia

Well I've been cooking a lot lately, but haven't had much time to blog about the finds I've made. Here's an asian rice salad that I found on this site that is great!

Sorry my picture is a bit blurry...We served the rice salad on a bed of lettuce fresh from our garden (don't mix the lettuce in - just put on plate and scoop salad on top and broiled tilapia. Yum.

Broiled Almond-Crusted Tilapia
Printable Recipe

*4 light servings

INGREDIENTS:
4 4-oz. tilapia fillets
1/4 Cup butter, melted
Seasoning salt
1/2 Cup ground almonds (pulsed in a blender)

DIRECTIONS:
Preheat Broiler. Place tilipia fillets on a broiling pan or cookie sheet. Spread with melted butter. Sprinkle with seasoning salt, to taste and ground up almonds. Broil for 6 minutes or until tilipia is tender and flakes easily with a fork.

Recipe Source: healthyfamilycookin.blogspot.com

Asian Rice Salad with Broiled Tilapia

Posted by admin

Well I've been cooking a lot lately, but haven't had much time to blog about the finds I've made. Here's an asian rice salad that I found on this site that is great!

Sorry my picture is a bit blurry...We served the rice salad on a bed of lettuce fresh from our garden (don't mix the lettuce in - just put on plate and scoop salad on top and broiled tilapia. Yum.

Broiled Almond-Crusted Tilapia
Printable Recipe

*4 light servings

INGREDIENTS:
4 4-oz. tilapia fillets
1/4 Cup butter, melted
Seasoning salt
1/2 Cup ground almonds (pulsed in a blender)

DIRECTIONS:
Preheat Broiler. Place tilipia fillets on a broiling pan or cookie sheet. Spread with melted butter. Sprinkle with seasoning salt, to taste and ground up almonds. Broil for 6 minutes or until tilipia is tender and flakes easily with a fork.

Recipe Source: healthyfamilycookin.blogspot.com

The BEST Mexican Black Bean Taco Salad

Oh my goodness! I have eaten this dish 3 times this week and it is soooo good! I think it just get's better and better. I made it one night for dinner and have had leftovers for lunch twice. I've made the black beans before, but with this combination, wow - this is an out-of-this world dinner - one of my most favorites of all time. The nice thing about it is it is vegetarian, easily vegan, gluten-free, and....tasty!

I'm posting this as a surprise for my Dad for Father's day. My Dad's diet is gluten-free, low-fat, low sodium, and a ton of other restrictions that I probably missed. As you can probably guess, he eats pretty bland food. For my Dad, I'm having him try the recipe below with a few changes: leaving out the salt, using fat-free or low fat mayo in the dressing and using the healthier tortilla chips with little or no salt or leaving out the chips all together.

Mexican Black Bean Taco Salad
Mexican Black Beans
Corn (canned or frozen), warmed
Lettuce, chopped
Tomatoes, diced
Avacados, chopped (optional)
Tortilla Chips
Cheese (optional)
Other salad veggies as desired (Cabbage, green onions, cucumbers, bell peppers, etc)
fresh limes, sliced into wedges (You've GOT TO USE FRESH LIMES!! A MUST!!)
Cilantro-lime buttermilk dressing (see recipe below, leave off for vegan or make a variation using vegan substitutes)

Prepare the ingredients and place in individual serving bowls on the table. Each person can prepare their own salad as desired. I like to layer chips, black beans, corn, lettuce, tomatoes, avacadoes, cheese and other veggies on my plate. Then I squeeze the lime juice all over and pour on the dressing. I like to either eat as a salad or dip chips into it for a dip.

Cilantro-lime Buttermilk Dressing
¾ C. Mayonnaise
1 Tbsp. Freshly squeezed lime juice
1 tsp. Ground black pepper
¾ tsp. fresh oregano, minced or ¼ tsp. dried
½ tsp. salt
½ C. buttermilk
2-3 Tbsp. fresh cilantro, minced (or more, as desired)
1 tsp. fresh garlic, minced
½ tsp. onion, minced

Mix all the ingredients in a blender. Use immediately or store in a tightly covered container and refrigerate up to 1 week. Shake well before using.

The BEST Mexican Black Bean Taco Salad

Posted by admin

Oh my goodness! I have eaten this dish 3 times this week and it is soooo good! I think it just get's better and better. I made it one night for dinner and have had leftovers for lunch twice. I've made the black beans before, but with this combination, wow - this is an out-of-this world dinner - one of my most favorites of all time. The nice thing about it is it is vegetarian, easily vegan, gluten-free, and....tasty!

I'm posting this as a surprise for my Dad for Father's day. My Dad's diet is gluten-free, low-fat, low sodium, and a ton of other restrictions that I probably missed. As you can probably guess, he eats pretty bland food. For my Dad, I'm having him try the recipe below with a few changes: leaving out the salt, using fat-free or low fat mayo in the dressing and using the healthier tortilla chips with little or no salt or leaving out the chips all together.

Mexican Black Bean Taco Salad
Mexican Black Beans
Corn (canned or frozen), warmed
Lettuce, chopped
Tomatoes, diced
Avacados, chopped (optional)
Tortilla Chips
Cheese (optional)
Other salad veggies as desired (Cabbage, green onions, cucumbers, bell peppers, etc)
fresh limes, sliced into wedges (You've GOT TO USE FRESH LIMES!! A MUST!!)
Cilantro-lime buttermilk dressing (see recipe below, leave off for vegan or make a variation using vegan substitutes)

Prepare the ingredients and place in individual serving bowls on the table. Each person can prepare their own salad as desired. I like to layer chips, black beans, corn, lettuce, tomatoes, avacadoes, cheese and other veggies on my plate. Then I squeeze the lime juice all over and pour on the dressing. I like to either eat as a salad or dip chips into it for a dip.

Cilantro-lime Buttermilk Dressing
¾ C. Mayonnaise
1 Tbsp. Freshly squeezed lime juice
1 tsp. Ground black pepper
¾ tsp. fresh oregano, minced or ¼ tsp. dried
½ tsp. salt
½ C. buttermilk
2-3 Tbsp. fresh cilantro, minced (or more, as desired)
1 tsp. fresh garlic, minced
½ tsp. onion, minced

Mix all the ingredients in a blender. Use immediately or store in a tightly covered container and refrigerate up to 1 week. Shake well before using.

Pressure Cooked "Baked Potatoes"

Here's another great recipe for your electric pressure cooker. We made these baked potatoes tonight and they are really easy to make. I loved how much FASTER they are to cook than baked potatoes in an oven. And they taste delicious!

Pressure Cooked "Baked Potatoes"
First take up to 10 small, clean baking potatoes and wrap them in foil (you can use bigger potatoes but you will need to cook them a bit longer)..

Place them on the metal trivet in a 6-quart electric pressure cooker (yes, they can be layered - I only needed five this time so I didn't need to).

Pour in 2 cups water. Close the lid and lock it into place. Cook on high pressure for 15 minutes (or adjust the time to longer for larger potatoes). Naturally release the pressure.

Then comes the best part: 

eat and enjoy!

Pressure Cooked "Baked Potatoes"
Printable Recipe

up to 10 small, clean baking potatoes
2 Cups water
Aluminum Foil

Wrap the potatoes with aluminum foil. Pour 2 cups water into a 6-quart electric pressure cooker and place the metal trivet inside. Layer foil-wrapped potatoes in the pressure cooker pot. Close and lock the lid into place. Then cook on high pressure for 15 minutes. Release the pressure naturally. Eat up and smile!

Recipe Source: adapted from cookeatshare.com

Here's some of my favorite Baked Potato Toppings:

• Homemade Chili
• Broccoli/Cheese sauce - today I put in broccoli, cauliflower and butternut and sunshine squash cubes and mixed in cheese after I steamed them. Good and healthy!
• Bacon Bits
• Sour Cream
• Crunched up flavored potato chips (not the healthiest, but tasty if you have some leftover chips to use)
• Green onions/chives
• Beef Stroganoff

What do you like on your baked potato?

For more pressure cooker recipes see my pressure cooker recipe page. Or follow my pressure cooker board on pinterest.

Pressure Cooked "Baked Potatoes"

Posted by admin

Here's another great recipe for your electric pressure cooker. We made these baked potatoes tonight and they are really easy to make. I loved how much FASTER they are to cook than baked potatoes in an oven. And they taste delicious!

Pressure Cooked "Baked Potatoes"
First take up to 10 small, clean baking potatoes and wrap them in foil (you can use bigger potatoes but you will need to cook them a bit longer)..

Place them on the metal trivet in a 6-quart electric pressure cooker (yes, they can be layered - I only needed five this time so I didn't need to).

Pour in 2 cups water. Close the lid and lock it into place. Cook on high pressure for 15 minutes (or adjust the time to longer for larger potatoes). Naturally release the pressure.

Then comes the best part: 

eat and enjoy!

Pressure Cooked "Baked Potatoes"
Printable Recipe

up to 10 small, clean baking potatoes
2 Cups water
Aluminum Foil

Wrap the potatoes with aluminum foil. Pour 2 cups water into a 6-quart electric pressure cooker and place the metal trivet inside. Layer foil-wrapped potatoes in the pressure cooker pot. Close and lock the lid into place. Then cook on high pressure for 15 minutes. Release the pressure naturally. Eat up and smile!

Recipe Source: adapted from cookeatshare.com

Here's some of my favorite Baked Potato Toppings:

• Homemade Chili
• Broccoli/Cheese sauce - today I put in broccoli, cauliflower and butternut and sunshine squash cubes and mixed in cheese after I steamed them. Good and healthy!
• Bacon Bits
• Sour Cream
• Crunched up flavored potato chips (not the healthiest, but tasty if you have some leftover chips to use)
• Green onions/chives
• Beef Stroganoff

What do you like on your baked potato?

For more pressure cooker recipes see my pressure cooker recipe page. Or follow my pressure cooker board on pinterest.

Whole Wheat Pita Bread

This recipe for Pita Bread is delicious! Enjoy...

Whole-Wheat Pita Bread

Servings: Makes 8 (6-inch) pita loaves.

1 tsp. honey
1/4 C. extra-virgin olive oil
1 tsp. salt
1 1/4 cups warm water (105–115°F)
3 cups whole wheat flour (can use a mixture of milled flax, bran)
3 Tbsp. vital wheat Gluten
2 1/2 tsp. active dry yeast
Could add thyme, or sesame to dough
Cornmeal for sprinkling baking sheet.

Here's what I do:

Put in the first 7 ingredients in bosch mixer in order. Note this is very important - and make sure your water is very warm (put it in the microwave for a bit). Add any additional flour if needed. Mix with mixer for about 6 mins.

Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Here's a couple of great filling ideas:

#1: Chicken Salad
2 1/2 cups, cubed, cooked chicken breast (about 1 lb)
1 c matchstick cut carrots
1/4 cup finely chopped green onions
1/2 cup plain yogurt
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tsp dill
1 8oz can crushed pineapple drained
8 romaine lettuce leaves

Cook chicken. Combine all ingredients, except lettuce. Fill a half Pita with mixture add lettuce and enjoy.

#2: Falafel Tacos - This recipes comes from a great friend who is a vegetarian - for some reason it wouldn't let me link the exact recipe, but you can do a search for vegetarian recipes and find it and a lot of other great ones. We had these the other night and they were really good!

#3 Rice Salad - this or another rice salad would make a great filling for these pita pockets.

Whole Wheat Pita Bread

Posted by admin

This recipe for Pita Bread is delicious! Enjoy...

Whole-Wheat Pita Bread

Servings: Makes 8 (6-inch) pita loaves.

1 tsp. honey
1/4 C. extra-virgin olive oil
1 tsp. salt
1 1/4 cups warm water (105–115°F)
3 cups whole wheat flour (can use a mixture of milled flax, bran)
3 Tbsp. vital wheat Gluten
2 1/2 tsp. active dry yeast
Could add thyme, or sesame to dough
Cornmeal for sprinkling baking sheet.

Here's what I do:

Put in the first 7 ingredients in bosch mixer in order. Note this is very important - and make sure your water is very warm (put it in the microwave for a bit). Add any additional flour if needed. Mix with mixer for about 6 mins.

Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Here's a couple of great filling ideas:

#1: Chicken Salad
2 1/2 cups, cubed, cooked chicken breast (about 1 lb)
1 c matchstick cut carrots
1/4 cup finely chopped green onions
1/2 cup plain yogurt
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tsp dill
1 8oz can crushed pineapple drained
8 romaine lettuce leaves

Cook chicken. Combine all ingredients, except lettuce. Fill a half Pita with mixture add lettuce and enjoy.

#2: Falafel Tacos - This recipes comes from a great friend who is a vegetarian - for some reason it wouldn't let me link the exact recipe, but you can do a search for vegetarian recipes and find it and a lot of other great ones. We had these the other night and they were really good!

#3 Rice Salad - this or another rice salad would make a great filling for these pita pockets.

Vegetarian Meal Ideas

I appreciate so much those of you who made comments on the last post. I am feeling rejuvenated again, thankfully. I have some new recipes that I've made recently that I'd like to share with you. We are on a mostly vegetarian diet right now. We have meat about 1 or 2 times a week and the rest is vegetarian dishes. It's become necessary for me to experiment with some new vegetarian main dish recipes so that we have some variety. Here's a few of our favorites that I've already posted about. I'll post some more in the coming days and weeks.

Bean Lasagna

Spaghetti Squash Meal

Meatless Taco Salad with Black Beans

Meatless Hawaiian Haystacks

Rice Salad

Butternut Squash Soup

Navajo Tacos with Vegetarian Chili

Vegetarian Fajitas

Tamale Lentil Casserole

Well there's the ones that I could find that I've posted about so far. We also like to stir fry vegetables and serve over rice. It's really good if you have a yummy stir-fry sauce to serve with it. Since I'm trying to cut out sugar, I am in search of stir-fry sauces with low sugar. Post those if you have them. I'd appreciate it.

Vegetarian Meal Ideas

Posted by admin

I appreciate so much those of you who made comments on the last post. I am feeling rejuvenated again, thankfully. I have some new recipes that I've made recently that I'd like to share with you. We are on a mostly vegetarian diet right now. We have meat about 1 or 2 times a week and the rest is vegetarian dishes. It's become necessary for me to experiment with some new vegetarian main dish recipes so that we have some variety. Here's a few of our favorites that I've already posted about. I'll post some more in the coming days and weeks.

Bean Lasagna

Spaghetti Squash Meal

Meatless Taco Salad with Black Beans

Meatless Hawaiian Haystacks

Rice Salad

Butternut Squash Soup

Navajo Tacos with Vegetarian Chili

Vegetarian Fajitas

Tamale Lentil Casserole

Well there's the ones that I could find that I've posted about so far. We also like to stir fry vegetables and serve over rice. It's really good if you have a yummy stir-fry sauce to serve with it. Since I'm trying to cut out sugar, I am in search of stir-fry sauces with low sugar. Post those if you have them. I'd appreciate it.

Butternut Squash Soup

We went over to a friend's house for dinner a few weeks ago and he cooked up this mouth-watering amazing butternut squash soup. I loved it so much. I thought for sure when I tasted it that it was full of cream and other fatty-no-good-for-you-stuff. I was shocked when I saw the recipe - simple, healthy ingredients. I made it last week for dinner - mmmh! The red pepper puree adds a wonderful little zip that is sooo yummy! This recipe's going down in my book of favorites - especially in fall and winter. We have so many squash still down in our basement that I'm sure I'll be making it again soon. Next time maybe I'll try it with a different kind of squash...

Butternut Squash Soup with Roasted Red Pepper Purée

Printable Recipe

Butternut Squash Soup

*This Soup can be made a day ahead. Cool slightly. Cover and chill. Re-warm before serving, thinning with more broth if desired.

INGREDIENTS:

2 Tbsp. olive oil

2¼ Cups chopped onions

4 garlic cloves, minced

1 2½-pound butternut squash, peeled, seeded, cut into 1-inch pieces

5½ Cups (or more) chicken or vegetable broth

3 teaspoons chopped fresh thyme

½ teaspoon grated orange peel (or 1/4 cup of orange juice)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 12 minutes. Add garlic and cook, stirring 1 minute. Add squash and 5 ½ cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.

When ready to serve, ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree (see recipe below) into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

Roasted Red Pepper Purée

*This red pepper puree can be made a day ahead. Cover; chill. Bring to room temperature before using.

INGREDIENTS:

1 Cup coarsely chopped drained roasted red peppers from jar (or roast fresh red peppers to use)

1 Tbsp. extra-virgin olive oil

2 garlic cloves, chopped

¼ teaspoon dried crushed red pepper

Salt and Pepper, to taste

DIRECTIONS:

Puree all ingredients in processor until smooth. Season to taste with salt and pepper.

Recipe Source: Adapted from a recipe given to me by my friend Colin

Butternut Squash Soup

Posted by admin

We went over to a friend's house for dinner a few weeks ago and he cooked up this mouth-watering amazing butternut squash soup. I loved it so much. I thought for sure when I tasted it that it was full of cream and other fatty-no-good-for-you-stuff. I was shocked when I saw the recipe - simple, healthy ingredients. I made it last week for dinner - mmmh! The red pepper puree adds a wonderful little zip that is sooo yummy! This recipe's going down in my book of favorites - especially in fall and winter. We have so many squash still down in our basement that I'm sure I'll be making it again soon. Next time maybe I'll try it with a different kind of squash...

Butternut Squash Soup with Roasted Red Pepper Purée

Printable Recipe

Butternut Squash Soup

*This Soup can be made a day ahead. Cool slightly. Cover and chill. Re-warm before serving, thinning with more broth if desired.

INGREDIENTS:

2 Tbsp. olive oil

2¼ Cups chopped onions

4 garlic cloves, minced

1 2½-pound butternut squash, peeled, seeded, cut into 1-inch pieces

5½ Cups (or more) chicken or vegetable broth

3 teaspoons chopped fresh thyme

½ teaspoon grated orange peel (or 1/4 cup of orange juice)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 12 minutes. Add garlic and cook, stirring 1 minute. Add squash and 5 ½ cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.

When ready to serve, ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree (see recipe below) into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

Roasted Red Pepper Purée

*This red pepper puree can be made a day ahead. Cover; chill. Bring to room temperature before using.

INGREDIENTS:

1 Cup coarsely chopped drained roasted red peppers from jar (or roast fresh red peppers to use)

1 Tbsp. extra-virgin olive oil

2 garlic cloves, chopped

¼ teaspoon dried crushed red pepper

Salt and Pepper, to taste

DIRECTIONS:

Puree all ingredients in processor until smooth. Season to taste with salt and pepper.

Recipe Source: Adapted from a recipe given to me by my friend Colin

Parsley Pesto

So we have a lot of parsley growing in our yard. Maybe you noticed from the strawberry cage picture below. It's a perennial and very easy to grow - in fact in our yard it's taking over and we kind of think it's pretty so we let it. Anyway, we haven't been so good at using it because we just kind of forget it's out there and use it as a decoration instead of an edible. Well, the other day the kids were playing in it and my husband suggested we pick some to eat. My first thought was - what do you do with parsley? Then I remembered a recipe I had seen once upon a time for parsley pesto. I decided to give it a try the other night and it turned out pretty good. Parsley has kind of a parsley-flavor that's pretty strong so you have to get used to it. But this is a good recipe, especially with the parmesan cheese. Add a little grilled chicken breast and it's a wonderful meal!

Parsley Pesto
2 c. fresh parsley
1/3 c. olive oil
2 cloves garlic
1 tsp. each basil & oregano
1/2 c. walnuts
1/2 c. water
1/8 C. powdered milk

Mix together in blender & heat, if desired. Toss 1 pound cooked spaghetti-type noodles with 2 tablespoons butter, add pesto and sprinkle with Parmesan cheese.

Parsley Pesto

Posted by admin

So we have a lot of parsley growing in our yard. Maybe you noticed from the strawberry cage picture below. It's a perennial and very easy to grow - in fact in our yard it's taking over and we kind of think it's pretty so we let it. Anyway, we haven't been so good at using it because we just kind of forget it's out there and use it as a decoration instead of an edible. Well, the other day the kids were playing in it and my husband suggested we pick some to eat. My first thought was - what do you do with parsley? Then I remembered a recipe I had seen once upon a time for parsley pesto. I decided to give it a try the other night and it turned out pretty good. Parsley has kind of a parsley-flavor that's pretty strong so you have to get used to it. But this is a good recipe, especially with the parmesan cheese. Add a little grilled chicken breast and it's a wonderful meal!

Parsley Pesto
2 c. fresh parsley
1/3 c. olive oil
2 cloves garlic
1 tsp. each basil & oregano
1/2 c. walnuts
1/2 c. water
1/8 C. powdered milk

Mix together in blender & heat, if desired. Toss 1 pound cooked spaghetti-type noodles with 2 tablespoons butter, add pesto and sprinkle with Parmesan cheese.

Whole-Wheat Navajo Tacos

I love navajo tacos. This recipe is great, but not super healthy. I modified it a little to make it whole-grain and I liked it even better! Enjoy!

NAVAJO TACOS
Makes 6 tacos.

1 c. warm water
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
3 Tbsp. Gluten flour
1-1/4+ C. white-wheat flour
1 Tbsp. active dry yeast
6 c. beef or vegetarian chili*
3 c. shredded lettuce
1 1/2 c. shredded cheddar cheese
1 c. sour cream (or ranch dressing)
3 tomatoes, diced
salsa

1. Prepare the fry bread: In a bosch mixer combine first six ingredients in order with yeast on top of flour. Mix and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.

2. Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

*I made a quick chili with 1 can of Regular Nalley Chili, 1 C. pinto beans 1 C. crushed tomatoes and taco seasoning to taste. It was delicious!

Whole-Wheat Navajo Tacos

Posted by admin

I love navajo tacos. This recipe is great, but not super healthy. I modified it a little to make it whole-grain and I liked it even better! Enjoy!

NAVAJO TACOS
Makes 6 tacos.

1 c. warm water
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
3 Tbsp. Gluten flour
1-1/4+ C. white-wheat flour
1 Tbsp. active dry yeast
6 c. beef or vegetarian chili*
3 c. shredded lettuce
1 1/2 c. shredded cheddar cheese
1 c. sour cream (or ranch dressing)
3 tomatoes, diced
salsa

1. Prepare the fry bread: In a bosch mixer combine first six ingredients in order with yeast on top of flour. Mix and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.

2. Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

*I made a quick chili with 1 can of Regular Nalley Chili, 1 C. pinto beans 1 C. crushed tomatoes and taco seasoning to taste. It was delicious!

Bean Lasagna (Vegetarian)

We adapted this recipe from a recipe we found on the back of a pinto bean bag. It has become one of our favorite lasagna recipes and we make it all the time. The beans add a wonderful texture and flavor to the lasagna. It definitely doesn't need meat with the beans in there.

This is a great recipe that you can make with ingredients from your pantry. Used dehydrated onions and dehydrated herbs. It works well. We've made this recipe dozens of times and we like to try different variations. We've even just made the sauce and serve it over noodles (instead of lasagna style). It works well that way too, but we prefer lasagna. Enjoy!

Bean Lasagna

Printable Recipe

*Serves 6-8

INGREDIENTS:

1 medium onion, chopped

4 large garlic cloves, pressed

28 oz. cans sliced mushrooms, optional (we don't use them)

2 tsp. canola or olive oil

2 tsp. dried oregano

1 tsp. dried basil

½ Cup fresh parsley, chopped (or 1 Tbsp. dried)

1 tsp. salt

2 Cup black eye peas or pinto beans (or more if desired)

½ Cup water

2 16 oz. cans diced tomatoes (or 1 quart crushed tomatoes)

16 oz pkg. lasagna noodles

3-4 cups cottage cheese (we sometimes make it without)

½ cup Mozzarella cheese, grated

½ cup Parmesan cheese, grated

DIRECTIONS:

Wash, rinse, soak and cook pinto beans according to package instructions. A pressure cooker works well - or use 2 cans of pre-cooked beans if pressed for time. Drain off water and rinse in cold water. In large skillet sauté onions, garlic, oregano, basil, parsley and salt in oil, stirring constantly. Add cup water to vegetables and herbs; simmer for 10 minutes. Stir in beans and canned tomatoes. Cover and simmer for 30 minutes, or until beans are tender. Continue to stir sauce while it simmers. Break up tomatoes.

Cook lasagna noodles as directed. Rinse in cold water. Drain well.

Preheat oven at 375 degrees. In 9x12 inch baking dish layer: lasagna noodles, vegetable-herb sauce, cottage cheese, mozzarella cheese. Repeat twice more. Top with parmesan cheese. Bake for 30 minutes.

Recipe Source: healthyfamilycookin.blogspot.com

Bean Lasagna (Vegetarian)

Posted by admin

We adapted this recipe from a recipe we found on the back of a pinto bean bag. It has become one of our favorite lasagna recipes and we make it all the time. The beans add a wonderful texture and flavor to the lasagna. It definitely doesn't need meat with the beans in there.

This is a great recipe that you can make with ingredients from your pantry. Used dehydrated onions and dehydrated herbs. It works well. We've made this recipe dozens of times and we like to try different variations. We've even just made the sauce and serve it over noodles (instead of lasagna style). It works well that way too, but we prefer lasagna. Enjoy!

Bean Lasagna

Printable Recipe

*Serves 6-8

INGREDIENTS:

1 medium onion, chopped

4 large garlic cloves, pressed

28 oz. cans sliced mushrooms, optional (we don't use them)

2 tsp. canola or olive oil

2 tsp. dried oregano

1 tsp. dried basil

½ Cup fresh parsley, chopped (or 1 Tbsp. dried)

1 tsp. salt

2 Cup black eye peas or pinto beans (or more if desired)

½ Cup water

2 16 oz. cans diced tomatoes (or 1 quart crushed tomatoes)

16 oz pkg. lasagna noodles

3-4 cups cottage cheese (we sometimes make it without)

½ cup Mozzarella cheese, grated

½ cup Parmesan cheese, grated

DIRECTIONS:

Wash, rinse, soak and cook pinto beans according to package instructions. A pressure cooker works well - or use 2 cans of pre-cooked beans if pressed for time. Drain off water and rinse in cold water. In large skillet sauté onions, garlic, oregano, basil, parsley and salt in oil, stirring constantly. Add cup water to vegetables and herbs; simmer for 10 minutes. Stir in beans and canned tomatoes. Cover and simmer for 30 minutes, or until beans are tender. Continue to stir sauce while it simmers. Break up tomatoes.

Cook lasagna noodles as directed. Rinse in cold water. Drain well.

Preheat oven at 375 degrees. In 9x12 inch baking dish layer: lasagna noodles, vegetable-herb sauce, cottage cheese, mozzarella cheese. Repeat twice more. Top with parmesan cheese. Bake for 30 minutes.

Recipe Source: healthyfamilycookin.blogspot.com

Spaghetti Squash Explosion!

Believe it or not, we still have squash from last summer's garden - in fact we ate one for dinner just yesterday. We noticed they are starting to get soft down in our basement so we need to hurry up and use them all before they go bad. One of our favorite meals is spaghetti squash with this recipe! It is delicious! Brandon made it yesterday and put in chunks of cooked acorn squash into the sauce - in Mediterranean style. It was so good! The best part about the dinner was the before-meal entertainment. He concocted a little explosion in the microwave to our 4-year-old's delight (it actually exploded because he didn't poke enough holes in the squash before cooking). It was a good one - the pressure built up so much it flung the door open! We had to get a picture of this to show you what happens when you don't poke enough holes! :)

Spaghetti Squash Explosion!

Posted by admin

Believe it or not, we still have squash from last summer's garden - in fact we ate one for dinner just yesterday. We noticed they are starting to get soft down in our basement so we need to hurry up and use them all before they go bad. One of our favorite meals is spaghetti squash with this recipe! It is delicious! Brandon made it yesterday and put in chunks of cooked acorn squash into the sauce - in Mediterranean style. It was so good! The best part about the dinner was the before-meal entertainment. He concocted a little explosion in the microwave to our 4-year-old's delight (it actually exploded because he didn't poke enough holes in the squash before cooking). It was a good one - the pressure built up so much it flung the door open! We had to get a picture of this to show you what happens when you don't poke enough holes! :)

Vegetarian Fajitas

Success! I've been having kind of a slow go at creative cooking lately. You probably know the slump I'm talking about. Maybe I'm getting a little too brave, I don't know. Anyway, here's one for the books. I made these tonight because we had the ingredients in our fridge that I wanted to use up. They were amazing and I'm definitely going to make them again. Hope you enjoy!

Vegetarian Fajitas
Printable Recipe

*Serves 4-6

INGREDIENTS:

2 Tbsp. olive oil
2 medium bell peppers, sliced (different colors are fun!)
1 med. onion, sliced
1-1/2 - 2 Cups pinto or other beans, cooked (or use a can if you're lazy :)
1/2 C. water
2 Tbsp. sugar
1/2 Tbsp. chili powder
1/2 tsp. salt
1 Tbsp. dehydrated minced onion
1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. red pepper (optional)

flour tortillas

Toppings: Chopped tomatoes, grated cheese, sliced olives, diced avocados or prepared guacamole, sour cream, chopped lettuce, etc.

DIRECTIONS:
Sauté bell peppers and onion in oil until just barely tender. Then add beans, water, sugar, chili powder, salt, minced onion, paprika, cumin and red pepper. Stir together and heat just until warmed through. Served on warmed flour tortillas (here's my favorite homemade whole-wheat ones) with chopped tomatoes, grated cheese, sliced olives, diced avocados or prepared guacamole, sour cream, chopped lettuce or whatever else suits your fancy.

Recipe Source: healthyfamilycookin.blogspot.com

Vegetarian Fajitas

Posted by admin

Success! I've been having kind of a slow go at creative cooking lately. You probably know the slump I'm talking about. Maybe I'm getting a little too brave, I don't know. Anyway, here's one for the books. I made these tonight because we had the ingredients in our fridge that I wanted to use up. They were amazing and I'm definitely going to make them again. Hope you enjoy!

Vegetarian Fajitas
Printable Recipe

*Serves 4-6

INGREDIENTS:

2 Tbsp. olive oil
2 medium bell peppers, sliced (different colors are fun!)
1 med. onion, sliced
1-1/2 - 2 Cups pinto or other beans, cooked (or use a can if you're lazy :)
1/2 C. water
2 Tbsp. sugar
1/2 Tbsp. chili powder
1/2 tsp. salt
1 Tbsp. dehydrated minced onion
1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. red pepper (optional)

flour tortillas

Toppings: Chopped tomatoes, grated cheese, sliced olives, diced avocados or prepared guacamole, sour cream, chopped lettuce, etc.

DIRECTIONS:
Sauté bell peppers and onion in oil until just barely tender. Then add beans, water, sugar, chili powder, salt, minced onion, paprika, cumin and red pepper. Stir together and heat just until warmed through. Served on warmed flour tortillas (here's my favorite homemade whole-wheat ones) with chopped tomatoes, grated cheese, sliced olives, diced avocados or prepared guacamole, sour cream, chopped lettuce or whatever else suits your fancy.

Recipe Source: healthyfamilycookin.blogspot.com

Tamale Lentil Casserole

A friend of mine asked me if I had any recipes that use lentils. She's writing a cookbook for expecting mothers and lentils have a lot of folate which is good for the developing baby. I remembered this recipe that I had made once before a while ago. I hunted it down and made it tonight. It turned out delicious. At least my husband and I thought so. Our 1-year-old also devoured it (but he'll eat pretty much anything). The 4-year-old wasn't so excited about it. I've found that many young children have a hard time with casserole-type dishes. They'll eat the same foods if they are separated on their plate, but if you put them in a casserole form they won't touch it. So anyway, this might not be the best one for young kids, but who knows...there's a good chance yours might be less picky than mine!

Tamale Lentil Casserole
1 Tbsp. olive oil
1 large onion, chopped (1 Cup)
1 medium green bell pepper, chopped (1 Cup)
2 cloves garlic, finely chopped
3 C. water
1-1/4 C. dried lentils (10 oz), sorted and rinsed
2 8-oz cans tomato sauce
1 1.25-oz pkg. taco seasoning mix (or make your own)
Cornbread topping (see below)

1. Heat oil in pressure cooker (without lid) on medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

2. Stir in water, lentils, tomato sauce and seasoning mix. Increase heat to high and put on pressure cooker lid. Heat to first red ring and reduce heat. Cook 14 min. Let steam release naturally.

*Note: if you don't have a pressure cooker, cook in 3-qt. saucepan. After adding water, lentils, tomato sauce and seasoning mix reduce heat to low. Partially cover and simmer 35 to 40 mins or until lentils are tender.

3.Heat oven to 400 F. Grease 9x13" pan.

4. Prepare cornbread topping. spoon lentil mixture into casserole. Spread topping evenly over lentil mixture. Bake uncovered 45-55 min until topping is cooked through.

Cornbread Topping
1/2 C. cornmeal (I used freshly ground popcorn)
1/2 C. wonder flour
1-1/2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 8.5-oz. can cream-style corn
1/2 C. shredded cheddar cheese
1/4 C. milk
1 large egg

Mix all ingredients just until moistened.

Tamale Lentil Casserole

Posted by admin

A friend of mine asked me if I had any recipes that use lentils. She's writing a cookbook for expecting mothers and lentils have a lot of folate which is good for the developing baby. I remembered this recipe that I had made once before a while ago. I hunted it down and made it tonight. It turned out delicious. At least my husband and I thought so. Our 1-year-old also devoured it (but he'll eat pretty much anything). The 4-year-old wasn't so excited about it. I've found that many young children have a hard time with casserole-type dishes. They'll eat the same foods if they are separated on their plate, but if you put them in a casserole form they won't touch it. So anyway, this might not be the best one for young kids, but who knows...there's a good chance yours might be less picky than mine!

Tamale Lentil Casserole
1 Tbsp. olive oil
1 large onion, chopped (1 Cup)
1 medium green bell pepper, chopped (1 Cup)
2 cloves garlic, finely chopped
3 C. water
1-1/4 C. dried lentils (10 oz), sorted and rinsed
2 8-oz cans tomato sauce
1 1.25-oz pkg. taco seasoning mix (or make your own)
Cornbread topping (see below)

1. Heat oil in pressure cooker (without lid) on medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender.

2. Stir in water, lentils, tomato sauce and seasoning mix. Increase heat to high and put on pressure cooker lid. Heat to first red ring and reduce heat. Cook 14 min. Let steam release naturally.

*Note: if you don't have a pressure cooker, cook in 3-qt. saucepan. After adding water, lentils, tomato sauce and seasoning mix reduce heat to low. Partially cover and simmer 35 to 40 mins or until lentils are tender.

3.Heat oven to 400 F. Grease 9x13" pan.

4. Prepare cornbread topping. spoon lentil mixture into casserole. Spread topping evenly over lentil mixture. Bake uncovered 45-55 min until topping is cooked through.

Cornbread Topping
1/2 C. cornmeal (I used freshly ground popcorn)
1/2 C. wonder flour
1-1/2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 8.5-oz. can cream-style corn
1/2 C. shredded cheddar cheese
1/4 C. milk
1 large egg

Mix all ingredients just until moistened.

Spinach Pizza Crust - Green but tasty!

I tried out a spinach pizza crust recipe for our traditional Friday-night Pizza last night. It was delicious! It does make the pizza crust green, so if you have picky eaters, just tell them it's alien pizza or something to make it fun for them to want to eat. This would be a good one for St. Patty's day! Our four-year-old didn't even notice and I think he's about as picky as they come. I did mostly veggie toppings (thin-sliced tomatoes, olives, green peppers, sliced green onions) on last night's and it was yum! (The section with no toppings was for the picky four-year-old). For the recipe, I used my regular pizza dough recipe and added 1/2 pkg of thawed frozen spinach (you could add more ) with the water. You could also try adding chard instead of spinach.

Spinach Pizza Crust - Green but tasty!

Posted by admin

I tried out a spinach pizza crust recipe for our traditional Friday-night Pizza last night. It was delicious! It does make the pizza crust green, so if you have picky eaters, just tell them it's alien pizza or something to make it fun for them to want to eat. This would be a good one for St. Patty's day! Our four-year-old didn't even notice and I think he's about as picky as they come. I did mostly veggie toppings (thin-sliced tomatoes, olives, green peppers, sliced green onions) on last night's and it was yum! (The section with no toppings was for the picky four-year-old). For the recipe, I used my regular pizza dough recipe and added 1/2 pkg of thawed frozen spinach (you could add more ) with the water. You could also try adding chard instead of spinach.