Fast, easy, and they look like you spent actual time and effort on them....
These are adapted from Farm Journal's Homemade Bread. My poor copy is falling apart!
1 1/2 cups of milk
1 1/2 cups flour, white or wheat
3/4 teaspoon salt
1 Tablespoon oil or melted butter
3 eggs
Dump ingredients in mixer bowl. Mix on slow for a few seconds, then medium for a minute, until most lumps are gone. Pour into either large greased muffin cups or 2 large, greased pie pans. Bake at 350 to 400 until nicely browned, usually 15 to 25 minutes.
Serve with butter and jam.
These lend themselves well to variations. Top them with cheese before baking, or put a layer of sauteed chopped mushrooms and onions in the middle.
Wednesday, September 30, 2009
Chocolate Chip - Walnut Squares
This is a much-beloved recipe that's very delicious and very healthy! They have no margarine or butter but instead use nuts for body, which makes the calories worth more nutritionally. It makes an 8x8 inch pan, which can be anything from 16 small squares to one very large one.One pan usually lasts about five minutes.
I first found the recipe in Jeanne Lemlin's Vegetarian Pleasures. Here it is with a few adaptations.
1/2 cup whole wheat flour (yes, white will work, but it takes a bit of character and nutrition away)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup brown sugar (or 3/4 cup white sugar and 1 tablespoon molasses)
1 teaspoon vanilla
1/2 cup or more chocolate chips
1/2 cup chopped walnuts or pecans, finely chopped
Oven : 350 degrees F
1 ) Grease an 8x8 pan.
2 ) Beat the egg in a medium-sized bowl. Add the sugar and vanilla and beat a bit more.
3 ) Stir in the flour, soda and salt.
4 ) Stir in half the chocolate chips and the nuts. (If you forget and add all of the chocolate chips, your bars will be barely held together by chocolatey goodness, but otherwise fine. Poor you! Just use more chocolate chips on top, or try another type of chip.)
5 ) Scrape into the pan, top with the rest of the chips, and bake for 18 to 20 minutes. The center should still be a bit soft. Cool and cut. Watch them be demolished in an instant by hungry people of all ages.
I first found the recipe in Jeanne Lemlin's Vegetarian Pleasures. Here it is with a few adaptations.
1/2 cup whole wheat flour (yes, white will work, but it takes a bit of character and nutrition away)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup brown sugar (or 3/4 cup white sugar and 1 tablespoon molasses)
1 teaspoon vanilla
1/2 cup or more chocolate chips
1/2 cup chopped walnuts or pecans, finely chopped
Oven : 350 degrees F
1 ) Grease an 8x8 pan.
2 ) Beat the egg in a medium-sized bowl. Add the sugar and vanilla and beat a bit more.
3 ) Stir in the flour, soda and salt.
4 ) Stir in half the chocolate chips and the nuts. (If you forget and add all of the chocolate chips, your bars will be barely held together by chocolatey goodness, but otherwise fine. Poor you! Just use more chocolate chips on top, or try another type of chip.)
5 ) Scrape into the pan, top with the rest of the chips, and bake for 18 to 20 minutes. The center should still be a bit soft. Cool and cut. Watch them be demolished in an instant by hungry people of all ages.
Saturday, September 26, 2009
Easy Lowfat Cheese Sauce
This is delicious, and so very, very fast and easy!
3/4 cup lowfat cottage cheese
1 1/2 tablespoon flour
3/4 cup shredded cheddar cheese
Assorted seasonings
In a 2- cup measuring cup, mix the flour and cottage cheese. Add the cheese and stir. If you like, add a few shakes of garlic salt, pepper, onion powder, soy sauce, mustard...
Microwave for 2 minutes. Stir and put back in for another half minute. Stir again and serve.
3/4 cup lowfat cottage cheese
1 1/2 tablespoon flour
3/4 cup shredded cheddar cheese
Assorted seasonings
In a 2- cup measuring cup, mix the flour and cottage cheese. Add the cheese and stir. If you like, add a few shakes of garlic salt, pepper, onion powder, soy sauce, mustard...
Microwave for 2 minutes. Stir and put back in for another half minute. Stir again and serve.
Monday, September 21, 2009
Baked Spaghetti for Brenna's Birthday!
Brenna is turning two! Here is what Renee will be serving at her party.
Baked Spaghetti
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon oil
1 28-oz can tomatoes with liquid
1 4-oz can mushrooms, drained OR a handful of fresh mushrooms
1/2 cup sliced ripe olives
1/2 teaspoon oregano
1/2 teaspoon basil
12 ounces spaghetti, cooked
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
1 ) In oil, saute onions, green peppers, and fresh mushrooms if you use them.
2 ) Add tomatoes, canned mushrooms, olives, and herbs. Bring to boil and simmer ten minutes.
3 ) Mix soup and water.
4 ) Construct layers:
1/2 of the spaghetti
1/2 of the veggie sauce
1 cup of cheese
1/2 of the spaghetti
1/2 of the sauce
1 cup of cheese
Soup mixture
Parmesan cheese
5 ) Bake, uncovered, at 350 F for 30 to 35 minutes. Makes 8 to 12 servings.
Baked Spaghetti
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon oil
1 28-oz can tomatoes with liquid
1 4-oz can mushrooms, drained OR a handful of fresh mushrooms
1/2 cup sliced ripe olives
1/2 teaspoon oregano
1/2 teaspoon basil
12 ounces spaghetti, cooked
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
1 ) In oil, saute onions, green peppers, and fresh mushrooms if you use them.
2 ) Add tomatoes, canned mushrooms, olives, and herbs. Bring to boil and simmer ten minutes.
3 ) Mix soup and water.
4 ) Construct layers:
1/2 of the spaghetti
1/2 of the veggie sauce
1 cup of cheese
1/2 of the spaghetti
1/2 of the sauce
1 cup of cheese
Soup mixture
Parmesan cheese
5 ) Bake, uncovered, at 350 F for 30 to 35 minutes. Makes 8 to 12 servings.
Sunday, September 20, 2009
Comfort Soup...
This is a week of coldiness at our house: coughs, fevers, and generally feeling lousy. Here is a soup that cheers us all up a bit - and it's healthy, too! It's adapted from Mollie Katzen's Still Life with Menu cookbook.
Not-Chicken Soup
8 cups of water
1 1/2 teaspoons of salt, to taste
2 large carrots, chopped
1 onion, chopped
2 - 3 teaspoons minced garlic
2 - 3 stalks celery, diced
several chopped mushrooms
whatever leftover veggies you have in the fridge : green beans, corn, potatoes, etc.
1/2 teaspoon curry powder
a few shakes black pepper
Combine everything , bring to a boil, and simmer for an hour or so. Then add:
1/2 pound noodles, preferably egg, but any will do
Cook until the noodles are cooked to your liking. Serve with bread or corn bread and salad.
If you like, try adding a few shakes of poultry seasoning, soy sauce, or a faux chicken stock cube or two.
Not-Chicken Soup
8 cups of water
1 1/2 teaspoons of salt, to taste
2 large carrots, chopped
1 onion, chopped
2 - 3 teaspoons minced garlic
2 - 3 stalks celery, diced
several chopped mushrooms
whatever leftover veggies you have in the fridge : green beans, corn, potatoes, etc.
1/2 teaspoon curry powder
a few shakes black pepper
Combine everything , bring to a boil, and simmer for an hour or so. Then add:
1/2 pound noodles, preferably egg, but any will do
Cook until the noodles are cooked to your liking. Serve with bread or corn bread and salad.
If you like, try adding a few shakes of poultry seasoning, soy sauce, or a faux chicken stock cube or two.
Friday, September 11, 2009
A Recipe for Claire
This is an old favorite. It's from Nikki and David Goldbeck's American Wholefoods Cuisine....with my own alterations, of course!
Cheese- Nut Roast
1 tablespoon oil
1/2 cup chopped onion
1 1/4 cup soft bread or stale cracker crumbs
3/4 cup ground nuts of whatever kind you find in your pantry - almond, peanuts, cashews, sunflower seeds, walnuts, etc.
1 cup grated cheddar cheese
1/2 tablespoon lemon juice
1/2 cup milk
1/2 teaspoon of salt
1 tablespoon soy sauce
Saute onion in oil for a few minutes until soft.
Mix the rest of the ingredients and shape into a loaf in a well-oiled loaf pan or 7" or 8" by 11" pan. Top the loaf with sauteed onions and oil.
Bake the loaf at 375 F until the top is well-browned and crisp. This is good with ketchup, mustard, barbeque sauce, etc.
Cheese- Nut Roast
1 tablespoon oil
1/2 cup chopped onion
1 1/4 cup soft bread or stale cracker crumbs
3/4 cup ground nuts of whatever kind you find in your pantry - almond, peanuts, cashews, sunflower seeds, walnuts, etc.
1 cup grated cheddar cheese
1/2 tablespoon lemon juice
1/2 cup milk
1/2 teaspoon of salt
1 tablespoon soy sauce
Saute onion in oil for a few minutes until soft.
Mix the rest of the ingredients and shape into a loaf in a well-oiled loaf pan or 7" or 8" by 11" pan. Top the loaf with sauteed onions and oil.
Bake the loaf at 375 F until the top is well-browned and crisp. This is good with ketchup, mustard, barbeque sauce, etc.
Thursday, September 10, 2009
Oriental Pasta Salad
Another Fast and Easy Treat!
This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!
1 pound pasta - linguini, spaghetti, bowties, or anything but the very small
1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.
4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder
1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger
a few shakes of pepper, or more to taste
1/2 cup soy sauce
2 tablespoons honey, if desired
1/4 cup walnuts, if desired
1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)
2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute. Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.
This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.
This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!
1 pound pasta - linguini, spaghetti, bowties, or anything but the very small
1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.
4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder
1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger
a few shakes of pepper, or more to taste
1/2 cup soy sauce
2 tablespoons honey, if desired
1/4 cup walnuts, if desired
1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)
2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute. Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.
This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.
Sunday, September 6, 2009
Attack of the Broccoli
My dear daughter Renee has reminded me that I have not explained the name of this blog -
My kids all LOVE broccoli! They may scorn yams, or despise eggplant, but broccoli is their favorite veggie. While many vegetables do become acceptable raw with dip, broccoli is beloved in many, many forms.
Here is their favorite broccoli dish, which is blessedly simple and fast:
1 bunch broccoli
1 tablespoon oil (any kind, but a drizzle of sesame oil is a nice addition)
a bit of water
1 - 2 tablespoons soy sauce
Garlic salt to taste
Pepper? Sesame seeds? Ginger?
1 ) Break or cut broccoli into pieces that your family can handle, the smaller the kids, the smaller the pieces. Don't hit miniscule, though! It's too messy to work with! You may shave the peel off the stems and chop them, and even include the leaves, if you like. It's all good.
2 ) Heat oil(s) in your wok or frying pan. When it's fairly hot and a drop of water bounces around a bit, add the broccoli. Stir it gently to get a bit of oil on each piece. Let it cook a few minutes, stirring often, then a small amount of water, perhaps a tablespoon or two. Cover and let cook for a few minutes.
4 ) When the broccoli is close to the tenderness that you enjoy, add soy sauce. Stir gently, then sprinkle on garlic salt and stir. Try a piece and add more if you like.
5 ) If you're feeling adventurous, add pepper, ginger, sesame seeds, or whatever else strikes your fancy. A bit of Hoisin sauce can be quite pleasant, too. Be creative!
My kids all LOVE broccoli! They may scorn yams, or despise eggplant, but broccoli is their favorite veggie. While many vegetables do become acceptable raw with dip, broccoli is beloved in many, many forms.
Here is their favorite broccoli dish, which is blessedly simple and fast:
1 bunch broccoli
1 tablespoon oil (any kind, but a drizzle of sesame oil is a nice addition)
a bit of water
1 - 2 tablespoons soy sauce
Garlic salt to taste
Pepper? Sesame seeds? Ginger?
1 ) Break or cut broccoli into pieces that your family can handle, the smaller the kids, the smaller the pieces. Don't hit miniscule, though! It's too messy to work with! You may shave the peel off the stems and chop them, and even include the leaves, if you like. It's all good.
2 ) Heat oil(s) in your wok or frying pan. When it's fairly hot and a drop of water bounces around a bit, add the broccoli. Stir it gently to get a bit of oil on each piece. Let it cook a few minutes, stirring often, then a small amount of water, perhaps a tablespoon or two. Cover and let cook for a few minutes.
4 ) When the broccoli is close to the tenderness that you enjoy, add soy sauce. Stir gently, then sprinkle on garlic salt and stir. Try a piece and add more if you like.
5 ) If you're feeling adventurous, add pepper, ginger, sesame seeds, or whatever else strikes your fancy. A bit of Hoisin sauce can be quite pleasant, too. Be creative!
Friday, September 4, 2009
Our Favorite Pasta Sauce - Pasta Alfredo/ Carbonera
This is definitely our family's most-requested pasta sauce. I realize that it's supposed to be Fettuccini Alfredo or Spaghetti Carbonara, but when all I have is macaroni or bowties, they do just fine...
It originally came from the Recipes from the Heart Cookbook from Pampered Chef, but it's been adapted a bit since then. It is very fast. It can be made on the stove if you choose, just be sure to keep the heat low.
Serves 6 to 8
The sauce can be finished while the water heats and the noodles cook
1 pound pasta
1 1/2 tablespoons margarine or butter
1/2 teaspoon garlic salt, to taste
1 1/2 tablespoons flour
2 cups milk
3 tablespoons light cream cheese
1/2 cup grated Parmesan cheese
1) Cook 1 pound of pasta, any shape except the very small. Meanwhile...
2) Melt 1 1/2 tablespoons of butter or margarine in the microwave. Stir in 1/2 teaspoon of garlic salt and 2 tablespoons of flour.
3) Measure 2 cups of milk and begin stirring into the butter a little at a time to prevent lumps. A whisk is handy here!
4) Microwave for two minutes, then stir. Microwave for one minute, then stir. Microwave for a minute at a time, stirring in between, until milk mixture is thick. This should only take four minutes or so total.
5) Add 3 tablespoons of light cream cheese. (no fat and regular work well also.) Stir well, then add 1/2 cup grated Parmesan cheese.
6) Taste for the correct amount of garlic sauce and add more if you like. Sprinkle on a bit of pepper and parsley if you choose. Add Bacon bits or cooked non-meat 'bacon' strips, crumbled, to make Carbonara.
That's it! Fast, easy and simple!
It originally came from the Recipes from the Heart Cookbook from Pampered Chef, but it's been adapted a bit since then. It is very fast. It can be made on the stove if you choose, just be sure to keep the heat low.
Serves 6 to 8
The sauce can be finished while the water heats and the noodles cook
1 pound pasta
1 1/2 tablespoons margarine or butter
1/2 teaspoon garlic salt, to taste
1 1/2 tablespoons flour
2 cups milk
3 tablespoons light cream cheese
1/2 cup grated Parmesan cheese
1) Cook 1 pound of pasta, any shape except the very small. Meanwhile...
2) Melt 1 1/2 tablespoons of butter or margarine in the microwave. Stir in 1/2 teaspoon of garlic salt and 2 tablespoons of flour.
3) Measure 2 cups of milk and begin stirring into the butter a little at a time to prevent lumps. A whisk is handy here!
4) Microwave for two minutes, then stir. Microwave for one minute, then stir. Microwave for a minute at a time, stirring in between, until milk mixture is thick. This should only take four minutes or so total.
5) Add 3 tablespoons of light cream cheese. (no fat and regular work well also.) Stir well, then add 1/2 cup grated Parmesan cheese.
6) Taste for the correct amount of garlic sauce and add more if you like. Sprinkle on a bit of pepper and parsley if you choose. Add Bacon bits or cooked non-meat 'bacon' strips, crumbled, to make Carbonara.
That's it! Fast, easy and simple!
Welcome!
Why am I starting this blog? It's not like I don't have anything else to do...far from it. I'm currently homeschooling two kids, waiting for one to figure out what he plans to do with himself (since the option of living with Mom and Dad and letting them pay forever has been firmly closed), saying hello to our oldest son as he jogs past, and being there for my wonderful husband. I'm also a Girl Scout leader and a homeschool blogger. And I do all the usual household stuff...
..including cooking.
In my case, cooking means family-friendly vegetarian feasts. In reality, this is a bit limiting, since I like to conjure up sumptuous foreign banquets and delicious gourmet delights, but my kids like pedestrian foods. Healthy, but pedestrian. I have become the mistress of the art of culinary compromise, as mammas often are.
Since the advice is usually to 'write what you know' (which makes on wonder just what types of people J K Rowling hangs out with!), I'm starting a cooking blog. Hopefully someone will read it!
..including cooking.
In my case, cooking means family-friendly vegetarian feasts. In reality, this is a bit limiting, since I like to conjure up sumptuous foreign banquets and delicious gourmet delights, but my kids like pedestrian foods. Healthy, but pedestrian. I have become the mistress of the art of culinary compromise, as mammas often are.
Since the advice is usually to 'write what you know' (which makes on wonder just what types of people J K Rowling hangs out with!), I'm starting a cooking blog. Hopefully someone will read it!
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