Sunday, October 23, 2011

Stuffed Zucchini

Stuffed Zucchini
1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
Optional: bacon
Preheat your oven to 400 (200C). Wash zucch and cut them in half.  Then soup out the seeds so they look like a boat.  Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not).  Put in oven for 20 minutes.  Eat. yum.

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos
5.0 from 1 reviews

Recipe type: Main Dishes
Author: Erin Alderson
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6 pieces
  • 1/2 medium yellow onion
  • 1 clove garlic
  • 1/2 tablespoon sunflower oil
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup black beans
  • 1/4 cup cilantro
  • 6-8 corn tortillas
  • 1/2 cup Colby Jack Cheese
  1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
  2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
  3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
  4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Monday, October 17, 2011

Pumpkin Soup

pumpkin coconut soup

2 tbsp. olive oil
1 medium sized yellow onion
3 cloves minced garlic
1 inch grated fresh ginger (seriously, it's worth buying it fresh)
1 tsp. ground cumin
1 bouillon cubes
1.5 cups chicken broth
1 15 oz. can pumpkin puree
1 cup cooked chicken cut up
1 14 oz. can coconut  milk
2 tsp. salt (more to taste if you'd like)
1-2 tsp. pepper
1/4 bunch fresh cilantro

1. chop the onion into small pieces, mince garlic cloves, and grate the ginger.  In a large spot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

2. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

3. add the rest of ingredients and bring the soup to a simmer.  add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.

Thursday, October 13, 2011

Carrot Zucchini Bars

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking 
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
  • 2 eggs, slightly beaten
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/3 cup honey
  • 1.5 tsp vanilla
  • 1 1/2 cups shredded carrot
  • 1 1/3 cup shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Lemon Cream Cheese Frosting
  • 1 (8 oz) pkg reduced fat cream cheese
  • 1 cup powdered sugar
  • 1 1/2 tsp lemon zest
  • (the frosting was a little thick for me, next time I'll add some milk or cream.)
  1. Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
  2. Bake about 25 minutes Cool completely in pan on a wire rack.
  3. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. 

Tuesday, October 11, 2011

Pumpkin Donut Holes

So easy, made with a mini muffin tin. And SO good.

How do you paste into blogger? Hmmm, I'll just copy the link. Click HERE for recipe.

Grandpa's Salad

This technically isn't a recipe, but it is my new favorite snack! Cucumbers (garden fresh), sharp chedder cheese, tomato, dash of Italian dressing. Yum.

Sunday, October 9, 2011

Black Bean Brownies

Black Bean Brownies



Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.
Nutritional information
Nutrition Facts
Serving Size 1
Servings Per Batch 9
Amount Per Serving
Calories 112
Fat 0.90g
Carbohydrate 24.70g
Dietary Fiber 4.80g
Sugars 12.20g
Protein 3.50g

Eclair Pie (easy and cheap)

Eclair Pie

  • 2 (3.5 ounce) packages instant french vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 (16 ounce) package graham crackers
  • Frosting:
  • 4 Tbsp. butter, softened
  • 3 Tbsp. cocoa powder
  • 2 1/3 cup powdered sugar
  • 3/4 tsp. vanilla
  • 2 Tbsp milk or more if needed
  1. In a bowl, blend together the pudding mixes and milk for 2 minutes until thick.
  2. Fold the Cool Whip into the pudding mixture.
  3. In a 9 x 13 pan, arrange graham cracker to cover the bottom of a the pan. I am kind of a perfectionist about this and trim down some of the graham crackers with a serrated knife to completely cover the bottom. Just cover the bottom the best you can.
  4. Pour half of the pudding mixture over the crackers and spread out evenly.
  5. Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.
  6. Place one more layer of graham crackers over the pudding mixture.
  7. Prepare the frosting. In a bowl, beat the butter until fluffy.
  8. Beat in the cocoa, vanilla, and half the powdered sugar until well blended.
  9. Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.
  10. Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.
  11. Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.