Tomato & Mozzarella Bites

adapted from Good Housekeeping, December 2012

2 T olive oil
2 T white balsamic vinegar
1/4 t dried oregano
1/4 t salt
1/4 t pepper

20 fresh mini mozzarella balls
20 grape tomatoes
40 fresh basil leaves

Whisk and toss with fresh mozzarella.  Add tomatoes and basil and toss. 

(original recipe suggests threading onto skewers)

Kale Chips

(Shanee VonStrahl)

Madison & Erin love these!  A great healthy "salty snack" alternative!
 
1 bunch kale
spray olive or vegetable oil (or water)
1 t seasoned salt

Preheat oven to 350°  Lightly spray cookie sheet with oil.

With knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces.  Wash and dry thoroughly.  Spray with olive oil or water and sprinkle with seasoning salt.

Bake until edges brown but aren't burnt, 10-15 minutes.

Baked Pepperoni Spaghetti Squash

(April Hunt)

My entire family inhaled this meal.  It was delicious and EASY.  I used a combination of mozzarella, cheddar and Parmesan cheese.

 

1 Spaghetti Squash

1 Bottle Marinara Sauce

2 C. Mozzarella Cheese

I pkg. Pepperoni

Italian Seasoning

Cut squash in half lengthwise and remove seeds/pulp.  Place face down in microwave safe baking dish, add ¼ cup water, cover and cook on high for 15 minutes.  Shred squash with forks, put in baking dish, stir in marinara sauce.  Top with mozzarella cheese, pepperoni and sprinkle Italian seasoning.  Bake at 350 for 30 minutes.

Quinoa Edamame Salad

The dressing on this salad smells as good as it tastes.  I sent Erin & Ashlynn door-to-door until they located light olive oil since I didn't have grapeseed or flax oil and my delicious locally-produced olive oil is extra virgin.  It was worth the effort!  YUMMY!

Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (I used regular quinoa)

2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame
4 green onions, thinly sliced
½ c. chopped peanuts (for garnish)

Cook quinoa.  While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

Cook edamame.  Toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Cheesy Vegetable Lasagna

(www.joyinmykitchen.blogspot.com)

1 T olive oil
2 large carrots, shredded (~1 c)
2 c fresh mushrooms, sliced
1/2 c onion, diced
16 oz tomato sauce
6 oz tomato paste
2 t dried oregano
10 lasagna noodles, uncooked
1 lb fresh spinach, raw and trimmed
1 lb cottage cheese
1 lb Monterey Jack cheese, sliced (I used grated mozzarella)
1 oz Parmesan cheese, grated - for top

Cook mushrooms, carrots and onion in olive oil until tender, but not brown.

Stir into veggies the tomato sauce, tomato paste and oregano.

In a greased 9x13 pan, layer:  sauce, noodles, cottage cheese, spinach Jack cheese and sauce.

Repeat, beginning with noodles, and ending with sauce.  Sprinkle Parmesan on top.

Cover and bake at 375° for 40 minutes.  Uncover and continue cooking 15-20 minutes or until noodles are tender and cheese is nicely browned.

Let stand 10 minutes before cutting.

When I made this the second time I used grated zucchini in place of mushrooms.  The sauce was really thick but somehow it cooks those noodles.  Yummy!!

Crock Pot Lasagna

This one gets 5 stars based on simplicity alone!  And it's yummy!

 

 http://crockpot365.blogspot.com/2008/01/super-easy-crockpot-lasagna.html

 

--put a ladle-full of pasta sauce into the bottom of your crockpot (add seasoned meat, if desired)

--top with a layer of dried lasagna noodles

--smear ricotta cheese on top of lasagna noodles
--layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese (I used grated carrot, sliced mushrooms and a few handfuls of baby spinach)
--add a handful of the shredded cheese
--ladle on some more of the sauce
--top with more dry noodles and repeat layers until crock is to desired capacity.
--put 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food. 
--cover and cook on low for 8 hours, high for 4.
--Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up. 

** note to self:  next time, tear spinach leaves so they are not as easily detected! 

African Peanut Stew

Update 12/12:  I still LOVE this soup but apparently I am the only one.  No one else here will eat it and extended family doesn't seem to like it either.  Guess I won't make it unless I am REALLY hungry!
 
(Linda Fernandez via Colette Hokanson)

Madison & I loved this.  Jason thought it was okay; Erin hardly tried it.  The recipe suggested serving it over rice but we preferred it without. 

1 T extra-virgin olive oil
1 1/2 c finely chopped red onion
1 1/4 c finely chopped green bell pepper (1 lg)
1/2 c chopped carrot (1 med)
1/2 c chopped celery (2 med)
3 garlic cloves, minced
2 T minced peeled fresh ginger (I used a dash of ground ginger)
1 T curry powder
1 (14 oz) can diced tomatoes, drained (or undrained)
1 bay leaf
4 c vegetable broth (I used chicken)
1 large sweet potato, peeled and cut into 1/2" pieces (about 12 oz)
1 1/2 c shelled edamame
1/4 c creamy or crunchy natural peanut butter or almond butter
1/4 c chopped fresh cilantro
1 (6 oz) bag baby spinach, torn into bite-sized pieces
1/2 t salt
ground black pepper

Heat oil in 4 qt saucepan over medium heat.  Add onion, pepper, carrot and celery; saute until soft and translucent, about 5 minutes.

Add garlic, ginger and curry powder; saute until fragrant, about 1 minute (do not brown garlic).  Add tomatoes and bay leaf.  Cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

Add broth and sweet potatoes; bring to a boil.  Reduce heat and simmer about 8 minutes.  Add edamame and peanut butter; stir to combine.  Add cilantro and spinach; cook until thoroughly heated and spinach wilts, about 2 minutes.  Season with salt & pepper.  Serves 8.

Per cup:
Calories:  190
Fat:  8g
Protein:  11g
Carbs:  21g
Fiber:  5g

Gallo Pinto

(Terri Rice)

2 T olive oil
1 medium onion, finely chopped
sweet red pepper, chopped
2 cloves garlic, chopped
3 c quinoa, cooked (1 1/2 c uncooked)
2 cans black beans, rinsed and drained (we only use one to pacify kids)
1 1/2 c cooked corn
1 t ground cumin
1-2 T worcestershire
2-3 T lime juice
s & p
cilantro
avocado
Costco mango salsa
corn tortillas

Heat oil in large skillet over medium heat. Add onion and pepper, saute until it just begins to soften. Add garlic and saute for 5 minutes or until onion is golden and pepper has turned color. Stir in cumin and Worcestershire. Add beans, corn and quinoa. Stir quickly and add lime 1 T at a time. Heat through. S&P to taste. Add cilantro and remove from heat. Serve in corn tortillas with avocado and mango salsa.

Sesame Mandarin Quinoa Salad

1 c uncooked quinoa
1/3 c olive oil
1 T Balsamic vinegar
1 T Splenda
2 T sesame oil
1/2 c chopped sweet peppers
1/4 c green onion
1/4 c fresh parsley**
1/4 c crumbled Feta
1 c mandarin oranges

Prepare quinoa according to package directions. Transfer to bowl to cool. Whisk dressing ingredients and pour over cooled quinoa. Mix. Add peppers, onion, parsley, feta and oranges. Refrigerate. Serves 4.

** I prefer cilantro (of course!)

Carrot and Red Pepper Soup

Vegetarian Cooking for Everyone
Deborah Madison
(Sunni West)

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.