OOPS!

I have been really busy applying (and being accepted) to PA School, so I am sorry for the lack of new recipes.  I still have not written any new recipes down; but I wanted to post some of the meals I've made lately, so I hopefully will not forget them and will be able to re-create them. So, here goes:

Brown Rice Pasta with Caramelized Onions, Tempeh Bacon, & Black Olive Red Sauce

Brown Rice Stir Fried with Garlic, Ginger, Canola Oil, Tamari, & Frozen Mixed Vegetables

Brown Rice Stir Fried with Caramelized Onions, Garlic, Cannellini Beans, & Broccoli

 

Olive Spread

Here is a great, easy spread that goes well on pita chips.

Olive Spread

2/3 cup pecans

1 Tbsp Extra Virgin Olive Oil

2 tsp balsamic vinegar

1/2-1 tsp garlic powder

6 oz can of green ripe olives (I get them at Whole Foods)

Process pecans, olive oil, vinegar, and garlic powder in a food processor or high powered blender until almost smooth.  Drain the olives and add them to the mixture.  Process until chunky or smooth- whatever your preference.   

Pumpkin Muffins

A friend of mine shared a recipe for pumpkin muffins that her other friend created.  I based these off her recipe, but made lots of changes, so I consider these my own!  I am a fan of moist, dense muffins.  If you prefer light, airy muffins you may not like these. 

Pumkin Muffins

1 cup whole wheat flour
1 cup unbleached all purpose flour
3/4 cup Demararra/Rapadura/Brown sugar
1 Tbsp Baking Powder
1/2 tsp salt
2 Tbsp ground flax seeds
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
15 oz can pumpkin (or 1 1/2 cups cooked smashed pumpkin)
1/2 cup soy milk
1/2 cup orange juice
1/3 cup canola oil
1/2 tsp vanilla

Preheat oven to 375. Mix dry ingredients in a large bowl.  Mix wet ingredients in a separate bowl and then add to the dry ingredients.  Mix together (do not stir any more than neccesary to mix well) and fill greased muffin cups.  This recipe makes 12 large muffins (I fill the cups all the way).  Bake for 27-29 minutes at 375.  Do not open the oven to check too often- these will fall!  They will fall a bit after getting them out anyway because they are so moist, but they are so good the day after you make them that I think it is worth it.

***I have subbed coconut milk for the soy and it is delicious.  Also, if you want to replace 1/2 a cup of the pumpkin with unsweetened applesauce it is really good.

Succotash

This is a simple, healthy recipe that both of my kids actually like!

Succotash

1 cup brown jasmine rice
2 cups water
1 Tbsp coconut oil
salt to taste
16 oz bag frozen lima beans
10 oz bag frozen corn
1 1/2 cups water
1 Tbsp Earth Balance margarine
1/2 tsp salt

Bring 2 cups of water and coconut oil to a boil.  Add jasmine rice, return to a boil, cover, reduce heat to medium and simmer for 50 minutes.  Salt to taste.  When there is about 15 munites left to the rice, boil 1 1/2 cups of water with the salt and Earth Balance.  Add the lima beans and return to a boil.  Reduce heat, caover and simmer for 5 minutes.  Add corn, return to a boil, then reduce heat again and simmer for another 5 minutes.  Serve the succotash over the brown jasmine rice. Enjoy!

Super Easy Lentil Stew

This soup is one of my favorites.  I adapted it from a recipe I found on www.allrecipes.com.  



Super Easy Lentil Stew

1 lb dried lentils (sorted for rocks)
8 cups water (use up to 10 cups if you want a more soup-like consistency)
26 oz jar of salsa (use the cheap stuff- it won't matter)
1 large onion, finely chopped= ~2 cups
1 1/2 cups chopped/shredded carrots
1 tsp salt
5 oz baby spinach

Add everything but the spinach to a large pot and bring to a boil.  Cover, reduce heat (medium low), and simmer for 50 minutes.  Add the spinach and simmer for 10 more minutes. Enjoy!

Pumpkin Turnovers

These pumpkin turnovers are a big hit with my kids! They are not the prettiest turnovers since they use whole wheat flour and flaxseeds, do not contain saturated fat, and do not have an egg wash, but they taste great.  They are good hot or cold.

Pumpkin Turnovers

Filling:
1 15 oz can pumpkin
1/2 cup Demerrara, Rapadura, Turbinado, or brown sugar
1/2 tsp cinnamon
1/8 tsp each: nutmeg, ginger, clove (or use 1/2 tsp pumpkin pie spice)
1/4 tsp salt
1 tsp vanilla
1 tsp lemon juice (not from concentrate)

Crust:
1 cup whole wheat flour
1 cup white flour (or oat flour)
1/4 cup ground flaxseeds
3/4 tsp salt
1/2 cup canola oil
1/2 cup boiling water

Preheat oven to 400. Mix filling ingredients in a bowl and set aside.  Mix dry crust ingredients together.  Add oil and water and mix well. This will be a crumbly dough that will press together and stay.  If needed, add 1-2 more tablespoons of water, but do not let the dough get wet or sticky. Divide dough into 12 balls.  Roll out very thin into a rectangular/oval shape.  Put 2 tablespoons of filling on each piece of dough.  Fold 2 sides in and then the other two sides over top.  Place seem side down on oiled baking sheet.  Bake for 22-25 minutes.  

Roasted Veggies

I made this last night for dinner and it was so good.  It was fairly easy and very healthy.  I served it with whole wheat couscous, but it would be good with pasta, rice, quinoa, or whatever grain you prefer!

Roasted Veggies

1 medium eggplant
1 medium yellow squash
1 red bell pepper
1 large sweet onion
3 TBSP olive oil
1 tsp salt
2 15 oz cans great northern beans
1 cup chopped fresh curly parsley
2 TBSP fresh lemon juice
1 TBSP olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Preheat oven to 400.  Chop eggplant, squash, red pepper, and onion into 3/4" pieces.  Toss with 3 TBSP olive oil and 1 tsp salt.  Roast for 30-35 minutes at 400 (check the eggplant to decide if it is done- the other veggies are good if still crunchy but eggplant is not).  While veggies are cooking place beans and parsley in a large bowl.  Add veggies once they are done cooking, then toss with the 2 TBSP lemon, 1 TBSP olive oil, garlic powder, onion powder, and 1/2 tsp salt.  Serve warm.