Zucchini Tomato Pasta

When cooking vegetables, you want to salt each "layer" as you go.  About 1/8 tsp for each.

16 oz linguini
3 tbsp olive oil
1 onion, roughly chopped
1 tbsp minced garlic
1/4 tsp crushed red pepper flakes
2 zucchini, halved and sliced
3 roma tomatoes, chopped
12 fresh basil leaves
salt and pepper to taste
Parmesan cheese

Bring a large pot of salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in a large skillet over medium-high heat.  Add onion, garlic, red pepper, salt and saute until soft and golden.  Add more oil if needed and stir in zucchini and salt.  Saute about 5 minutes or until soft.  Add tomato, salt and cook just until warm.  Chop basil and add to vegetables.

Plate pasta and top with vegetables and freshly grated parmesan cheese.


Vegetable Lo Mein

Adapted from Allrecipes

I know this isn't traditional Lo Mein, but I like it!

14 oz thin spaghetti
1/4 cup vegetable oil
4 cups vegetables ie, carrots, red peppers, onion, mushrooms, sugar snap peas, etc.  (I like the stir fry vegetable blend from Costco)
2 cloves garlic, minced
2 cups fresh bean sprouts
1/2 head green cabbage, chopped
1/2 cup green onions, chopped
1 tbsp cornstarch
1 cup water
1/4 cup hoisin sauce
2 tbsp honey
1 tbsp soy sauce
1 tsp grated fresh ginger

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large wok or saute pan. Stir fry vegetables and garlic until tender. Stir in bean sprouts, cabbage and green onions; cook one minute. Mix cornstarch and vegetable broth in a small cup and add to stir fry. Mix hoisin sauce, honey, soy sauce and ginger.  Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss.  Serve immediately.


Dirty Dutch Boy Pancakes

a.k.a. Big Dutch Babies
a.k.a German Pancakes
a.k.a Hootananny Pancakes

½ cup butter
1 cup almond or rice milk
1 cup whole wheat pastry flour
6 eggs
¼ tsp salt
¼ tsp sugar

Preheat oven to 400°.  Melt butter in 9”x13” pan in oven.  Mix remaining ingredients in blender.  Pour batter into pan and bake for 20 minutes then turn off oven and continue baking for another 5 minutes.

"Cinnabon" Rolls

Makes 17 rolls

½ cup warm water
2 pkgs active dry yeast
2 tbsp sugar
3½ oz pkg vanilla pudding
½ cup butter, melted
2 eggs
1 tsp salt
6 cups flour

1 cup butter, softened
2 cups brown sugar
4 tsp cinnamon

Combine water, yeast and sugar in a small bowl.  Stir until dissolved and set aside.  In a large bowl, prepare pudding according to directions.  Add butter, eggs and salt; mix well.  Add yeast mixture; blend well.  Gradually add flour; mix until smooth.  Place in a greased bowl; turning once to grease top.  Cover and let rise until doubled in bulk.  Punch down.

Roll out dough on lightly floured surface to 34”x21”.  Spread butter over dough.  Mix sugar and cinnamon in small bowl; sprinkle over butter.  Roll up dough tightly on long edge.  Cut dough with floss every 2”.  Place on lightly greased cookie sheet.  Lightly press down each roll.  Cover and let rise until doubled.

Bake at 350° for 15-20 minutes or until light brown.  Do NOT over bake.  Frost warm rolls with Cream Cheese frosting.

8 oz cream cheese
½ cup butter
1 tsp vanilla
3 cups powdered sugar
1 tbsp milk

Combine all ingredients and mix until smooth.



Makes about 14 crepes

4 eggs
1 1/3 cups milk
2 tbsp oil or melted butter
1 cup flour
½ tsp salt

In bowl or blender, beat eggs slightly.  Add remaining ingredients and beat until smooth. Heat a 7- or 8-inch fry pan over medium high heat.  Be sure pan is hot before adding batter.  Grease pan lightly before cooking each crepe.

Pour a scant ¼ cup of batter at a time into fry pan, tilting pan to cover bottom.  When crepe is set, remove or if desired, turnover to brown other side.

Serve with butter, cream cheese or whipped cream and fruit, jam, prepared pudding and pie fillings or sugar.

To make ahead: Cook, cool and refrigerate or freeze.  Reheat, covered at 350° for 20-25 minutes.

For main dish crepes combine 2-3 cups cubed cooked meat, seafood or poultry with ½ can condensed soup.  Spoon mixture into each crepe, roll up and place in baking pan.  Add ¼ cup milk to remaining soup; spoon over crepes.  Sprinkle with cheese.  Bake at 375° for 20-25 minutes or until bubbly.

Baked Dutch Apple Pancake

1/3 cup syrup
½ cup sucanat
3 tbsp butter
2 apples, thinly sliced
1 egg
3/4 cup almond milk
1 tbsp butter, melted
1¼ cup whole wheat flour
4 tbsp sucanat
2 tsp baking powder
¼ tsp salt
1/3 cup unsweetened applesauce

Preheat over to 400°.  Combine maple syrup, sugar and butter in a 9” round baking pan.  Put in the oven for about 5 minutes, until butter melts.  Remove and stir to dissolve the sugar.

Arrange apple slices, overlapping, over the syrup mixture in the pan.  Set aside.  Whisk together egg, milk, applesauce, and the 1 tablespoon melted butter.

In a medium bowl combine flour, the 4 tablespoons sucanat, baking powder and salt.  Pour in the milk mixture and stir until smooth.  Pour batter over the apples.

Bake for 20- 25 minutes.  Remove from oven and turn out onto a serving plate.

Old Fashioned Pancakes

2 cups whole wheat flour
3½ tsp baking powder
½ tsp salt
1 tbsp sucanat
1 tsp cinnamon
1½ tsp nutmeg
1¼ cups almond milk
1 egg
1 tbsp vanilla
3 tbsp butter, melted
½ cup bananas, sliced & quartered
½ cup blueberries
½ cup, strawberries, sliced & quartered

In a large bowl, sift together the flour, baking powder, salt, sugar cinnamon and nutmeg.  In another bowl whisk milk, egg, vanilla and melted butter together.  Pour milk mixture into flour mixture and gently fold together; leaving some lumps.  Gently fold in fruit.

Heat griddle to 360°. Pour batter onto griddle, using approximately ¼ cup for each pancake.  Brown on both sides and serve hot.

Rocky Road Brownies

Favorite brownie recipe to fit a 9"x13" pan  (I used a box mix.  No need to fix what's not broken!)
1/3 cup buttermilk
½ cup butter
3 tbsp cocoa
1 lb powdered sugar
2 cups mini marshmallows
1 tsp vanilla
1 cup chopped walnuts

Make brownies.

While brownies are cooling, combine buttermilk, butter and cocoa in saucepan.  Bring to boiling, stirring constantly.  Mix in powdered sugar.  Stir in remaining ingredients quickly.  Immediately pour over brownies.  You can also use this with a chocolate cake.  But come on!  Brownies are WAY better!


Oatmeal Cookies

I love this recipe! (Thanks mom!) I've made these cinnamon chips and they were really good. It's a nice flavor and not overpowering. But the cookie itself is the winner!! These cookies have a nice "crust" and are soft and chewy inside. Just how I love them! They are simple to make, just don't over bake! They will be hard and crunchy. Keep them in an airtight container or ziplock bag.

Makes about 3 dozen cookies

¾ cup butter
1 cup sucanat
1/3 cup honey
1 egg
2 tsp vanilla
3/4 tsp salt
½ tsp baking soda
1 cup flour
3 cups oatmeal
1 cup raisins, cinnamon chips, or chocolate chips

Preheat oven to 350°. Mix butter, sucanat, honey, egg and vanilla; beat on medium-high speed about 3 minutes until fluffy. Add salt and baking soda; mix well. Add flour and oatmeal and mix until combined. Stir in raisins.

Drop by tablespoonfuls onto un-greased cookie sheet. Bake for 10-12 minutes. Don't over bake! Tops will be firm while the inside will feel soft. Cool on cookie sheet about 1 minute then transfer to cooling rack.


Orange Chicken

Adapted from Deals to Meals

2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water

Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.

Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.

After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.


Sausage Alfredo Pasta

This is far from healthy but it was so good!  I'm going to make it again sometime, but with better ingredients.

12 oz Italian sausage
24 oz farfalle pasta
1/4 cup butter
2 packets Alfredo sauce mix
5 cups water
1 can cream of mushroom soup

Cook pasta according to package directions.

Meanwhile, brown and crumble sausage in a large saute pan.  Drain sausage on a few paper towels.

Melt the butter in the saute pan over medium-low heat then add the Alfredo sauce mix.  Add water and whisk together.  Continue whisking until sauce thickens.  Add the mushroom soup and mix to combine.   Add sausage back into pan and simmer for 10-15 minutes.

Garlic Bread

1 loaf french bread
1/2 cup butter
2 cloves garlic, minced
2 tsp dried basil
3 tbsp Parmesan cheese, grated
2 tbsp olive oil
salt to taste

Preheat oven to 350F.  Cut bread in half lengthwise.  Mix butter, garlic, basil, Parmesan and olive oil in a small bowl.  Add salt until it tastes almost too salty.

Spread butter mixture over the two halves of bread.  Cut bread into 2-inch slices.  Don't cut all the way through the crust.  Place bread halves on cookie sheet.  Bake about 10-15 minutes; just until butter melts and bread starts to lightly brown.  Move bread under broiler and broil until nice and crispy.


Best Whole Wheat Bread Ever

3 3/4 cups warm water (110 deg)
1 1/2 tbsp yeast
1/4 cup oil
1/3 cup honey
1 1/2 tbsp salt
1 1/2 tbsp dough enhancer
2 tbsp wheat gluten
9-11 cups whole wheat flour
(I've started adding a 1/2 cup ground flax seed and 1-2 cups of rye four in place of the wheat flour.  The flax has Omega-3 fatty acids and rye is a good source of fiber and iron.)

Mix water and yeast

Add oil and honey.  If you want Honey Whole Wheat Bread, double the honey.
Pour the oil in your measuring cup first and then the honey and it will all slide out nicely.

After a few minutes the yeast will start to foam.
That way you know if it is alive.

Add the salt, dough enhancer and gluten.
Why add dough enhancer and wheat gluten?
Dough enhancer helps preserve the bread and makes is nice and fluffy.
Gluten helps make the bread elastic, giving it a nice chewy texture.  It also helps the bread to rise properly, keep it's shape and prevents it from crumbling. 
Wheat flour doesn't have a high gluten content so you will end up with crumbly bricks.  Blah.

Now we add the flour.  I grind my own wheat each time.
I use hard red (on left) and hard white wheat (on right).

The amount of flour you use will vary each time.
On very humid days, you'll use more.  On hot, dry days it will be less.
After 10 cups of flour (5 of each), the dough starts to pull away from the sides of the bowl.
It's still sticky but don't worry.  If you add flour until it's not sticky, you will have added too much and the result will be a hard, dense brick.

Now we mix for 10-12 minutes.  This activates the gluten.
If you don't mix long enough, your bread will crumble to bits.  And that's no good.

A lovely lump of dough.

Now cover the bowl with a towel and let it rise about 1-2 hours.

Until it looks like this!

Now turn it out onto your counter and cut it into loaves.


You don't have to weigh it, but I like to.  I think it cooks more evenly when they are the same.
Two loaves are around 2 1/4 lbs.  Three loaves are around 1 3/4 lbs.

Here's a fun trick.  When you spray your pans, put them on the open door of your dishwasher.  That way any over spray will get washed off next time you run it!  No mess!!

Now shape them in to lovely loaves and put them in your pans.  I got mine from IKEA.  Love that place!
You may be wondering what happened to the third loaf.
Well, I tried to make hot dog buns, but they came out very sad and I don't want to show you.

Moving right along.  Here are our pans of bread and the hidden hot dog lumps.
Cover and let rise until the loaves reach the top of your pan.  Then preheat your oven to 350 degF.
When it comes to temperature, the loaves will be ready to bake!
Bake for 25 minutes.  Tap on the top when it's done.  It should sound hollow.

Cool on a cooling rack.
I tip my pans sideways to cool.  That allows the steam to escape and it helps loosen the bread so it doesn't stick.  After about 5 minutes turn them on the other side.  Wait another few minutes then gently pull the bread out.

And presto!!  How beautiful is that?!?!
If you want, you can butter the tops, but I don't bother.  It does taste really good though!

The reason I make 3 loaves is because we end up devouring one right out of the oven.
Then one goes in the fridge and the other goes in the freezer.  They should fit nicely in a gallon zip bag.

Ranch Dressing Mix

Compliments of Heavenly Homemakers

2/3 cup dried onions
1/4 cup parsley flakes
2 tbsp + 2 tsp salt
2 tsp garlic powder

Mix all ingredients in a jar and shake!

For dressing: Mix 2 tbsp dry mix with 1 cup mayonnaise and 1/2 cup buttermilk.

For dip:  Mix 2 tbsp dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend nicely.

Onion Soup Mix

Compliments of Heavenly Homemakers

1 cup dried onion
4 1/2 tsp parsley flakes
1 tbsp onion powder
1 tbsp turmeric
1/2 tsp celery seed
1 1/2 tsp salt
1 1/2 tsp sucanat (or sugar)
3/4 tsp pepper

Mix all ingredients in a jar and shake!  I’d recommend shaking the jar to mix the ingredients well before each use.

Use 2-4 tbsp Soup Mix in a recipe in place of 1 packet of onion soup mix.  Store in a cool, dry place.

Italian Dressing Mix

Compliments of Heavenly Homemakers

1 1/2 tsp garlic powder
1 tbsp onion powder
2 tsp oregano
1 tbsp dried parsley
2 tsp salt
1 tsp pepper
1/4 tsp thyme
1/2 tsp dried celery flakes (I didn't have celery flakes so I used 1/4 tsp celery seed)

Mix all ingredients in a jar and shake!

To make Italian salad dressing:  Mix 2 tbsp dry mix with 1/4 cup vinegar, 2 tsp water and 1/2 cup olive oil.

Vegetable Broth Powder

Compliments of Simple Healthy Tasty

1 cup nutritional yeast (aka Brewers Yeast)
1/4 cup salt
1 tbsp onion powder
1/2 tbsp turmeric
1 tsp dried dill
1 tsp marjoram
1 tsp dried powdered lemon peel (optional)
1/2 tsp celery seed
1/2 tsp basil
1/2 tsp thyme
1 1/2 tsp dried parsley

Place all, except parsley, in a blender in the listed order. Blend until powered together. Add parsley and pulse to chop. Store in an airtight container indefinitely in the cupboard.

To make broth, add 1 tbsp of powder to every quart of water.

Delicious Ham and Potato Soup

If you use Russet potatoes, they will break down and it will thicken the soup considerably.  I used Yukon Gold. They held their shape and it was more soup like.

3½ cups potatoes, peeled and diced
1/3 cup celery, diced
1/3 cup onion, finely chopped (or 2 tbsp dried onion)
¾ cup cooked ham, diced
3¼ cups water
2 tsp vegetable broth powder
½ tsp salt, or to taste
¼ tsp ground white or black pepper, or to taste
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (or 1 cup if using Yukon Gold)

Combine the potatoes, celery, onion, ham, water, broth powder, and salt and pepper in a stockpot. Bring to boiling and cook over medium heat until potatoes are tender, about 10 to 15 minutes.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick, about 1 minute. Slowly stir in milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately with warm rolls.



1 cup warm water
1 tsp salt
2 tbsp sugar
1 tsp shortening
1 tbsp yeast
2 cups flour

Dissolve salt, sugar, and yeast in water. Add softened shortening. Stir in flour until soft. Roll out to ½-inch thick and cut into squares or use round cookie cutter. Fry in hot oil.

Option: Cut into strips, roll in melted butter and Parmesan cheese. Bake on greased baking sheet at 425° for 15 minutes for bread sticks.

Moist Cornbread

1 15 oz can corn, drained
1 15 oz can creamed corn
1 pkg Jiffy corn muffin mix
½ cup sugar
2 eggs, beaten
½ cup butter
1 cup sour cream

Preheat oven to 350°. Mix all ingredients together in a large bowl. 

Pour batter into well greased 9”x13” baking pan. Bake 45-60 minutes until center is firm.

Sky-High Biscuits

3 cups flour
4½ tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cream of tarter
¾ cup margarine
1 egg
1 cup milk (¼ cup powder milk + 1 cup water)

Preheat oven to 450°. In a bowl combine flour, baking powder, sugar, and cream of tarter. Cut in butter until mixture resembles course oatmeal (can use hand mixer on low). Add egg and milk stirring quickly and briefly.

Knead lightly on floured surface. Roll or pat gently to 1-inch thick. Cut into 3-inch circles.

Place on greased baking pan. For crusty sides, separate on a cookie sheet. Bake 12-15 minutes.

French Bread

1½ tbsp active dry yeast
1 tbsp sugar
2 cups warm water
500 mg vitamin C, powdered
1 tbsp salt
6 cups flour

Mix water, yeast, sugar and vitamin C in a large bowl. Let stand 10 minutes. Add salt and 2 cups flour. Mix until smooth. Add remaining flour ½ cups at a time. Dough will form a shaggy mass and clear the sides of the bowl.

Turn dough out onto a floured surface and knead, adding flour 1 tbsp at a time as necessary, until dough becomes soft and silky, not sticky. Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 ½-2 hours.

Turn out onto a lightly floured surface and divide into 2 loaves. Place in greased pans. Loosely cover with plastic wrap and let rise until doubled in bulk, about 30-40 minutes.

Bake at 350° for 35 minutes. Spray a mist of water into oven for a crisp crust, if desired.

White Bread

1 tbsp active dry yeast
1 tbsp sugar
2 cups warm water (100°)
1000 mg vitamin C, powdered
1½ tsp salt
½ cup oil
¼ cup powdered milk
6 cups flour

Mix water, yeast and sugar in mixing bowl. Let stand 10 minutes. Add vitamin C, salt, oil and powdered milk. Mix until smooth. Add flour 1 cup at a time. Mix on medium-low speed for 20-25 minutes.

Turn dough out and knead a few times. Place dough in bowl. Cover with damp dish towel and let rise in a warm place until double in bulk, 1-1½ hours. A warm (90-100°) oven works well.

Turn out dough, punch down and divide into 2 loaves. Place in lightly greased pans. Loosely cover with plastic wrap and let rise until doubled in bulk, about 30-40 minutes.

Bake at 350° for 30 minutes. Dough will be VERY lightly browned.

Mushroom Pizza

Makes 8 servings

3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust

Preheat oven to 350°. In a small bowl, mix together oils. Brush onto crust. Scatter spinach over crust, top with mushrooms and cover with cheese. Bake 8-10 minutes or until cheese is melted and edges are crisp.

Basic Pizza Dough

Makes 2 thin 15” crusts

4 cups Napton flour, plus extra for counter (or all-purpose)
2 1/4 tsp instant yeast
1 1/2 tsp salt
3 tbsp olive oil
2 tbsp dough enhancer
1 3/4 cups water, warm

Mix flour, yeast, and salt together in large mixing bowl. Add oil and water and mix until dough comes together and looks shaggy. Increase speed and mix 10 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise in warm place until doubled, 1-1 1/2 hours.

Adjust oven rack to lower-middle position. Place baking stone on rack and heat oven to 500ยบ.

Turn dough out and cut into two even pieces. Stretch and shape dough on a piece of parchment paper.

Spread a thin layer of sauce over dough, leaving a 1/2” edge of dough uncovered. Sprinkle with cheese and desired toppings. Lightly brush the edge of the dough with olive oil.

Slide parchment paper and pizza onto baking stone. Bake for 8-13 minutes or until crust browns and cheese is golden in spots.


Ice cubes
5 measure cold cola
1 measure lime juice
1/2 measure grenadine
1 slice lime
1 maraschino cherry

Put ice cubes into tall glass. Pour in cola, lime juice and grenadine. Stir and garnish with lime and cherry.


Ice cubes
3 measures pineapple juice
3 measures dry ginger ale
1/2 measure grenadine
1 tsp lime juice
1 slice lime
1 maraschino cherry

Pour pineapple juice, grenadine and lime juice into a cocktail shaker half filled with ice cubes. Shake well and strain into an ice filled glass. Top up with ginger ale and garnish with lime and cherry.


Ice cubes
2 measures orange juice
2 measures pineapple juice
1 measure lemon juice
1/2 measure gomme syrup
1 measure soda water

Half fill a cocktail shaker with ice cubes. Add the pineapple and orange juice, lemon juice and gomme syrup. Shake well and strain into an ice filled glass. Top up with soda water. Decorate with a slice of lemon.

Shirley Temple

3 measures cold lemon or lime soda
2 measures cold ginger ale
1 tsp grenadine
1 maraschino cherry
1 slice orange

Fill a chilled glass with the lemon or lime soda and ginger ale. Add the grenadine and garnish with the cherry and orange.

Paradise Sunset

Makes 1 drink

2 oz grenadine syrup
8 oz fresh orange juice
3 oz fresh cream
1 tsp powered sugar

Pour 1 1/2 oz of the grenadine into a pina-colada glass. Blend the orange juice, fresh cream and sugar seperately. Pour into glass. Float 1/2 oz of the grenadine on top. Garnish with orange wheel and mint leaf.

Raspberry Lemonade Slush

46 oz pineapple juice
12 oz lemonade concentrate
6 oz lemon juice 
3 pkg raspberry Kool-aid
4 cups sugar
2 pkg frozen raspberries

Mix all ingredients together and pour into 9”x13” pan. Freeze until slushy. Serve in cold glasses.

Raspberry Lemonade

8 – 8 oz servings

10 oz frozen, sweetened raspberries in syrup, thawed
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)

In microwave-safe bowl, combine raspberries, water and sugar. Cover and microwave on high 4 minutes or until boiling. Whisk mixture to break up raspberries.

Place ice in pitcher. Strain raspberry mixture over ice. Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; chill.

Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.


Vegetable Enchiladas

Compliments of Simple Healthy Tasty
Makes 20-24 enchiladas (2 pans)
4-5 cups cooked beans
2-3 cups cooked brown rice
2+ cups of corn
3 carrots, diced finely
1 medium zucchini, chopped
1 large onion chopped
1-2 4 oz cans of diced green chilies
1-2 4 oz cans sliced mushrooms or fresh sliced
1-2 cups tomatoes, chopped or canned
1 tsp cumin
1 tsp sea salt
1 tsp chili powder
1 tsp Mexican seasoning (optional)
½ tsp garlic powder (optional)
2 tbsp olive oil
Enchilada Sauce
6 tbsp chili powder
2/3 cup whole wheat flour
4 tsp vinegar
2 tsp each:
garlic powder, oregano, sea salt
8 cups water
“Cheese” Sauce
½ cup whole wheat flour
½ cup nutritional yeast a.k.a. brewers yeast
1 tsp sea salt
1 tsp garlic powder
2 cups water
2 tsp mustard powder
4 tbsp coconut oil
20-24 tortillas
olives, sliced
green onions, sliced
fresh tomatoes
shredded lettuce
Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.
Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened.  Do not cut back on the chili powder in the sauce.  It isn’t hot tasting, but it is necessary to give the sauce color and flavor.
For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder.  Add water and mix thoroughly over medium heat until thick and bubbly.  Remove from heat and add mustard and coconut oil.
Spread a layer of enchilada sauce in the bottom of two 9”x13” pans.  Fill your tortillas with a good helping of filling, roll and place in the pans.  After the pans are full pour the remaining enchilada sauce over them.   Then pour cheese sauce on top.  Sprinkle with sliced olives and green onions.  Cover and bake at 350° for 20 minutes or until bubbly.  If freezing one, cover and put in freezer.  Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.

Seven Layer Tortilla Pie

Adapted from Allrecipes

Makes 6 servings

2 15 oz cans refried beans
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream

Preheat oven to 400°.

In a large bowl, mix refried beans, ¾ cup salsa and garlic.

In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.

Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.

Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

Kid Friendly Burritos

Makes 8 burritos

8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream

In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.

Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.

Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.

Black Bean and Corn Quesadillas

8 small quesadillas

2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Sweet Potato and Black Bean Enchiladas

Green Chile Sauce
1 cup vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, hot or mild, to taste

Enchilada Filling
1 15oz can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
2 tbsp chopped fresh cilantro

2 to 4 tbsp vegetable oil, as needed
8 white or yellow corn tortillas
4oz shredded Monterey Jack cheese

Preheat oven to 350°F. Make Green Chile Sauce by combining ingredients in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

Meanwhile, make Enchilada Filling by combining black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine sweet potatoes and green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of a 9"x13" baking dish.

To assemble the enchiladas, heat some oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Roll tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20-25 minutes, until the enchiladas are hot and sauce is bubbling around the edges.

Black Bean Flautas

Compliments of Simple Healthy Tasty

3 16 oz cans black beans un-drained OR
6 cups cooked black beans with vegetable broth added
3 tsp chili powder
1 tsp cumin
1 clove garlic, minced
1 bay leaf
½ red bell pepper, finely chopped (optional)
salt and any other seasonings you would like
12 or more whole wheat flour tortillas
6 green onions, sliced
tomatoes, chopped
shredded romaine lettuce (optional)

In a medium-large saucepan, combine beans, chili powder, cumin, garlic, bay leaf, salt and seasonings. Simmer about 10 minutes. Remove bay leaf. Drain off a little liquid; reserving. Mash beans with potato masher; add liquid as needed for desired consistency.

Preheat oven to 400°. Spread bean mixture on tortillas and top with green onions and tomatoes. Roll into tight roll and place on cookie sheet seam side down. Bake until browned, about 15 minutes. Spread olive oil on flautas for a crispier, greasy flavor! Use any leftover bean mix for dipping or mix with salsa for dipping.

Black Beans and Rice

3 cups cooked brown rice
20oz black beans, rinsed & drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 cup green enchilada sauce (to taste)
1/2 tsp salt

Combine all ingredients and heat until warm.

Fried Rice

Makes 6 servings

½ cup onion, minced
3 tbsp cooking oil
6 cups cooked rice
½ cup cooked ham, chicken, pork, or shellfish
¼ cup water chestnuts, slivered
Sliced mushrooms
1 tbsp soy sauce
2 eggs, slightly beaten
Salt and pepper to taste

Cook onion in oil until translucent. Add rice and cook, stirring over low heat for 2-3 minutes. Add meat, water chestnuts, and mushrooms, mix well. Add soy sauce, eggs and seasonings. Cook and stir over low heat until egg is cooked.

Chewy Nutty Candy

Compliments of Simple Healthy Tasty

1 cup honey
1 tsp vanilla
½ cup peanut butter
1 cup unsweetened shredded coconut
½ cup almonds, chopped
1 cup oatmeal
Chopped walnuts or coconut (to roll candies in)

Cook honey over medium heat until it reaches the soft ball stage using a candy thermometer. Take off heat and add vanilla. Cool and add peanut butter, coconut, almonds and oatmeal. Scoop out tablespoonfuls and form into round balls. Roll in chopped nuts. Chill and enjoy!

Caramel Popcorn

2 cups honey
½ cup oil
¼ cup molasses
3 heaping tsp peanut butter
1 tsp vanilla
dash of sea salt
Peanuts (optional)

Mix ingredients and pour over popped popcorn (enough popcorn to fill 10-quart stainless steel mixing bowl). Mix well to coat popcorn. Leave in mixing bowl and bake in oven at 200° for 1 hour, stirring every 15 minutes. Remove and cool. OR bake for 45 minutes, remove, and form into popcorn balls using oiled hands.

Cracker Jacks

1 cup peanuts
8 quarts popped corn
1½ cups honey
½ tsp salt
1½ tsp vanilla
¼ cup oil (can omit or use less)

Place peanuts on cookie sheet in 350° oven, stirring occasionally until browned and roasted, about 8 minutes. Lift popcorn with open fingers into another bowl, allowing un-popped kernels to sift out.

In a large saucepan, heat honey and salt over medium heat until hard crack stage with a candy thermometer. Take off heat and add oil, vanilla and peanuts. Stir well and pour over popcorn mixing thoroughly to coat. Spread out on 2 cookie sheets to cool. Break into clusters.

Oat Crispies

Compliments of Simple Healthy Tasty

½ cup peanut butter
½ cup syrup
1 tsp vanilla
½ tsp maple flavoring
3 cups rolled oats
pinch of salt (optional)
Options: chocolate chips, raisins, raw cashews, unsweetened coconut or whatever you like.

Mix peanut butter, syrup, vanilla and flavoring together in large bowl. Add remaining ingredients and mix well. Press into 9”x13” baking pan spreading to about 1-inch thick. Freeze.

Healthy Rice Crispy Treats

Compliments of Simple Healthy Tasty

1 cup peanut butter (creamy or chunky)
1 cup brown sugar
1 cup honey
1 tsp vanilla
5 cups rice crispy cereal
½ cup ground golden flax seed

Bring peanut butter, sugar, and honey to a boil over medium heat, stirring constantly to prevent scorching. Remove from heat, add vanilla, rice crispy cereal and ground flax seed. Press into cookie sheet and cut into bars when cooled.

Peanut Butter Puffs

3 cups rice crispies
½ cup sugar
1 tbsp water
¾ cup peanut butter
½ cup corn syrup

Mix sugar, water and corn syrup together in large saucepan. Bring to boil. Remove from heat and add peanut butter. Stir until smooth. Add rice crispies and mix well. Press into greased 8”x8” pan. Cool, cut and eat.

Tee Pee Granola

Adapted from Clawson Live

1 cup honey
1 cup oil
1¼ cups brown sugar
8 cups old fashioned oats
1 cup wheat germ
1 cup wheat bran
3/4 cup flax seed
½ cup millet
1½ cups sunflower seeds
2 cups coconut
1 cup sesame seeds
2 cups slivered almond (or any kind of nut you like)
1-2 tbsp cinnamon
Dried fruit (cherries, blueberries, raisins, mangos, apricots, craisins, chopped dates, etc.)

Preheat oven to 350°. Divide oats between two large cookie sheets and toast for 20 minutes.

Meanwhile, bring honey, oil and sugar to a simmer on the stove. Make sure the sugar has dissolved.
Combine remaining ingredients, except fruit, with honey mixture and mix until everything is coated.

Spray cookie sheets with Pam and divide the granola between the pans. Bake for 30 minutes stirring every 10 minutes.

Allow to cool. Break up granola and add dried fruit of choice. Place in bags and freeze what won’t be immediately used.

Chewy Caramel Corn

2 cups brown sugar
1 cup corn syrup
1 cup sweetened condensed milk
½ cup butter
8 qts popped popcorn

Boil sugar and corn syrup for 2 minutes. Add milk and butter. Mix well. Pour over popcorn. Spread in pan, shape into balls, or leave in bowl.

Cereal Crunch

1 box Golden Grahams
1 box Corn Chex
1 lb slivered almonds
1 small pkg shredded coconut
1½ cups butter
2 cups sugar
2 cups light corn syrup

In a large bowl, mix cereals, almonds and coconut. Set aside.

In a medium saucepan, melt butter. Add sugar and corn syrup; bring to boiling. Boil 2 minutes stirring constantly.

Pour syrup over cereal mixture and mix well. Spread out on wax paper and let cool at least 2 hours.

Popcorn Balls

3/4 cup honey
3/4 cup peanut butter
1 large bowl of popcorn

Warm honey and peanut butter in saucepan on the stove until the peanut butter is melted. Pour over popcorn and mix well. Form into balls with oiled hands. If you have too much popcorn they will not stick together but it still tastes good; too little popcorn they will be gooey.

Rice Crispy Treats

Makes 15 squares

3 tbsp butter
1 tsp vanilla
4 cups mini marshmallows
6 cups rice crispies

Lightly grease 9”x13” baking pan.

In large saucepan, melt butter over low heat. Add vanilla and marshmallows and stir until completely melted. Remove from heat. Add rice crispies and stir until well coated.

Press mixture into prepared pan.

Homemade Yogurt

1 gallon milk
1 cup powdered milk
1 cup sugar
8 oz plain yogurt

Remove milk and yogurt from refrigerator. Fill double boiler with water and place spoon (I use an immersion blender) and thermometer in water. Place inner (milk) pot upside-down on top of water pot. Bring water to boil and allow utensils to sterilize. Dry milk pot, spoon and thermometer with paper towel.

Pour milk and powdered milk in inner pot and mix well.
(Milk composition may be adjusted to achieve the desired fat and solids content. Often dry milk is added to increase the amount of whey protein to provide a desirable texture. Ingredients such as stabilizers are added at this time.)

Heat milk to 185°F for 30 minutes, 195°F for 20 minutes or 203°F for 10 minutes; stirring occasionally.
(A high heat treatment is used to denature the whey proteins. This allows the proteins to form a more stable gel, which prevents separation of the water during storage. The high heat treatment also further reduces the number of spoilage organisms in the milk to provide a better environment for the starter cultures to grow. )

Fill sink with about 4-6” cold water and add some ice cubes. Place inner pot into the water and stir to cool milk to 110°F.
(Cool milk to 110°F to bring the yogurt to the ideal growth temperature for the starter culture.)

Add plain yogurt to cooled milk and stir well to distribute. Place pot in oven set to 108°F and let milk sit for 3-5 hours.
(The milk is held at 108°F until a pH 4.5 is reached. This allows the fermentation to progress to form a soft gel and the characteristic flavor of yogurt. This process can take several hours.)

Add sugar* and mix well. Pour yogurt into container with well fitting lid and place in refrigerator to cool.
(The yogurt is cooled to 44°F to stop the fermentation process.)

Add desired fruit or flavors.

*For starter for next batch, remove 1 cup of yogurt. Add sugar to remaining yogurt and mix well.

Greek style yogurt or yogurt cheese:
Place a double thickness of cheesecloth in a colander and the colander over a bowl. Carefully pour yogurt onto cheesecloth. Cover with towel and let sit for about 2 hours.
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