November 2009--Spinach Artichoke Calzones

I got this recipe from an Italian cooking class I took at church (technically it is a Rachael Ray recipe). So wonderful...We've made them several times. This makes about 8 calzones--you can use your own pizza dough recipe if you are opposed to canned dough. (I've done both, depending on how much time I have).

2 cups part skim rocotta
A few pinches of nutmeg
1/2 cup Parmigian cheese (freshly grated is wonderful!)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
1 (15 oz) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 cups shredded mozzarella
Olive Oil
2 cups tomato sauce, marinara, or pizza sauce for dipping
4 (10 oz) tubes refrigerated pizza dough

Directions: Preheat oven to 425 degrees. Combine first 7 ingredients into a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 cup of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges to firmly seal. Brush tops of calzones with olive oil.Bake calzones for 12-15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.

October 2009--Applesauce Muffins

I got this recipe from Lindsay's blog. I've lost count of how many times I have made them. They are so simple and can be made with items I usually have around anyway. Did I mention they are seriously yummy?

Applesauce Muffins
1/4 cup butter, melted
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1 can (16 oz) applesauce (or about 1 1/2 cups)
nuts, chopped (optional)
Cinnamon

Mix together all ingredients except nuts. Grease or line muffin tins. Fill 2/3 full. Sprinkle tops of muffins with cinnamon. Bake at 375 for 15 minutes.
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September 2009--Tamale Pie

I nervously made this for the missionaries the other day and they loved it! (Or said they did, they are kind of obligated to be polite.) I love this recipe too. It's from this great cookbook called The New Laurel's Kitchen--it's a great book if you are looking for meatless recipes.

TAMALE PIE
The New Laurel’s Kitchen
Tamale Pie is a satisfying main dish that can take a lot of variation. If you have a double boiler, you can start the polenta cooking first, stirring it only occasionally. (In a regular pan it is likely to burn if left to itself while you prepare the filling.)

FILLING
1 onion, chopped
2 T tomato paste
1 clove garlic
1 T oil
½ cup fresh corn (I defrosted some frozen corn)
2 t chili powder
½ green pepper, chopped
½ t cumin
½ cup chopped celery
2 cups cooked pinto or kidney beans ( I used one can kidney beans)
1 t salt (less if beans were salted)

CRUST
3 cups boiling water
1 t salt
1 cup coarsely ground cornmeal or 1 1/2 cups regular cornmeal
½ t chili powder
1/4 cup grated cheddar cheese or more (I used more, mmmm)

Saute onion and garlic in oil. When nearly soft, add chili powder (and cumin, if desired) and crush garlic with a fork. Continue to cook and stir until spices are fragrant. Meantime, mash beans and mix them and the tomato paste into the onion, along with the other filling ingredients. When hot, adjust seasonings and set aside.
Stir cornmeal slowly into boiling water. (If you use regular cornmeal instead of coarse it is likely to lump: stir it first into 1 cup cold water, then into 2 cups boiling water.) Cook and stir until thick, adding the salt and chili powder once the mixture come to a boil.
Grease an 8"x8" pan and spread two thirds of the cornmeal mixture over the bottom and sides; then pour the bean mixture into this cornmeal crust and drop and spread the remaining third of the cornmeal on the top. (Don’t worry if it doesn’t cover completely.) Sprinkle the top crust with grated cheddar cheese and cook in a 350F oven for half an hour. Serves 4 generously.

AUGUST 2009--Red Pepper Pasta

So fast, so heavenly.....Satisfies my obsession with red peppers and Kam's obsession with sour cream and Parmesan cheese.

Red Pepper Pasta

Ingredients:

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
1 1/2 cups reduced fat sour cream
3/4 cup vegetable broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:

1.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.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers and garlic over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes.

4. Remove from heat and stir in cheese.
5. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Yield: Four servings

July 2009--Vegetarian Taco Soup

This is my favorite quick dinner--so fast it feels like I didn't make it. And so yummy!

VEGETARIAN TACO SOUP

1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can corn
1 (15 oz) can tomato sauce
1/2 packet taco seasoning
Baked Tostidos
Sour cream and cheddar cheese to garnish

These are the time consuming directions:
Open all the cans and pour into a pot (I drain almost all the liquid off the beans but keep a little to make it more "soupy"). Add the taco seasoning. Warm it up. Put Baked Tostidos into individual serving bowls. Ladle the soup over the chips and top with sour cream and cheese.

Viola! Dinner is done. (And yes, for you carnivores, you can add a pound of beef or chicken).

June 2009--Oatmeal Waffles and Pancakes

I got this amazing oatmeal waffle recipe from Erin's blog and have made them over and over. I went to a healthy breakfast class and got a recipe for oatmeal pancakes that was almost identical to the waffle recipe, but nice to have if I want pancakes instead. Top with berries and whip cream, or some good ol' Mrs. Butterworth's.

Whole Wheat Oatmeal Waffles

1 c. oats
1 1/8 c. milk
1 heaping TB brown sugar
2 eggs
2TB canola oil
1/2 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt

In a medium sized bowl, pour milk over oats. Let soften for 5 minutes. Add sugar, eggs, and oil. Mix well. Add dry ingredients, stir. Pour over lightly buttered waffle iron and cook until golden brown.


Oatmeal Pancakes

1 1/4 c. milk
1 c. rolled oats
1 TB oil
2 eggs, beaten
1/2 c. whole wheat flour
1 TB brown sugar
1 tsp. baking powder
1/4 tsp. salt

Combine milk and oats in a bowl and let stand at least 5 minutes. Add the oil and beaten eggs, mixing well; stir in flour, sugar, baking powder, and salt. Mix just until the dry ingredients are moistened. Cook on griddle using 1/4 c. batter for each pancake. Makes 8-10 4" pancakes

May 2009- Black Bean Lasagna

I make this dish a lot when I have guests over. I'm always nervous that people will think my food is "weird" so I stick to the tried and true when company comes. This is a recipe that people always say they like (and it seems sincere). It is also one of the first vegetarian recipes I started making. Give it a try--you won't be sorry.

Black Bean Lasagna 10 no-cook lasagna noodles 2 cups spaghetti sauce 1 cup salsa 1 tsp. EACH cumin & minced garlic 2 (15 oz) cans black beans, rinsed and drained 15 oz. ricotta cheese, lowfat 1 egg 1/4 c. skim milk 1/3 c. grated Parmesan cheese 2 cups grated Mozzarella cheese Directions: Combine sauce, salsa, cumin, garlic and beans. Combine ricotta, egg, milk and Parmesan. Layer in a 9x13 pan, starting with a thin layer of sauce, noodles, ricotta, more sauce, then cheese. Repeat to make 3 layers. Bake at 350 for 30-45 minutes. You can also use regular noodles, simply cook before proceeding with recipe.