Monday, January 24, 2011

Breakfast in a Muffin

This Recipe comes from My Mom.  We used to eat these all the time growing up.  My recipe card is very well loved and is written in her hand writing.  It is one of my favorite recipe cards because of this.

1 cup blended fruit [not juice]
1 egg slightly beaten
1/3 c butter [I have also substituted apple sauce for this, or half of it, and it works pretty good too]
1 c oats
1 c flour [I use whole wheat]
1/2 c sugar [can use brown or white]
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Bake 20 minutes at 400*

Flaky Vegetable Pot Pie

This is from The Vegatarian Meat and Potatoes Cookbook

1 potato diced (I used one sweet potato and one Russet Potato)
Diced Onion
Diced Carrots
Frozen Peas (thawed)
[and any other veggies you want to include, this is a good recipe to use whatever you have in your fridge.]

I have a crust recipe, but it was much easier for me to use pre-made pie crust, so thats what I did.  If you don't have a good pie crust recipe, and want one, I have a tried and true one that is quite easy.

Preheat oven to 350*, lightly oil a casserole dish.

[Cook filling, I just steamed my veggies and softened my potatoes.  Don't steam all the way since they will be cooking quite a bit in the oven.  I just wanted to make sure that they would get done all the way, so I steamed them a bit before hand.  I bet it would work just putting them in raw too though, hmmmm, maybe I should have tried that before I posted this!  :D]

place filling inside pie crust, fold over and press edges with a fork.  Also press top of the pie crust with the fork too, to allow air to vent through.

Bake until heated through and the crust is browned.  40 - 45 mins

[If you want to use the least amount of pie crust possible, you can put in bake-able bowls and just cover the top with the pie crust.]

We really liked this.  It is a nice home-style recipe and it is nice to just throw in any veggies that you have that need to be used as well.  It's very versatile.

Thursday, January 13, 2011

Slow Cooker Moroccan Stew over Couscous

Combine in Crock Pot and cook on high 4 - 4 and a half hours or more on low:

1 tablespoon olive oil
1/2 onion, diced fine
1/3 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon ground curry powder
1/2 teaspoon cinnamon
3 garlic cloves, minced
5 med-large carrots, quartered lengthwise and chopped into 2 inch pieces (large julienne)
3 gold yukon or 1 large russet potato, cut in bite size pieces
1 can chickpeas, drained
3/4 cup pitted prunes, chopped
1/2 cup golden raisins
3-4 cups veggie broth

Add during last 30-45 minutes of cooking:

1 red bell pepper, cut to bite size
1 zucchini, cut to bite size

Serve over:

whole wheat couscous

This is a recipe we were introduced to at a Progressive Dinner. I changed it slightly to be completely vegetarian and a little less expensive. It's still kind of an expensive dish, but it makes a lot and it's really good. We splurged this week and made it. I don't think I would have picked this out of a cook book to make, so I'm really glad someone else made it and I just got to try it. My whole family really, really loved it. It was refreshing to have such different flavors for dinner. We sometimes get in a rut and this certainly was unique and tasty.

Original recipe came from THIS cookbook which I think I am going to buy. My friend told me that it has very healthy recipes and a lot are vegetarian- without being PURPOSELY vegetarian. There's not a vegetarian section or anything (I was glad to hear that, I think naturally vegetarian recipes are usually better than the ones that someone created just for the purpose of being vegetarian).


Wednesday, January 5, 2011


Cindy made this for our family and we really liked it!



8 0z chopped cabbage or 1 bag coleslaw mix
15 oz canned corn, drained
15 oz can black beans, rinsed and drained (I use more than that)
1-2 cups shredded cheese (optional)
1 cup tomato, chopped (again, I use more)
1/2 cup chopped cilantro
1/2 cup chopped green onion (works fine with normal onion if you don't have green on hand - or you could omit completely if you don't like onion)
1 small can diced green chilies
juice from one lime
1/8-1/4 teaspoon cayenne pepper
1 teaspoon garlic salt
1 tablespoon cumin

8 burrito sized tortillas

Optional Toppings:

Sour Cream
Diced Tomatoes
Diced Onion
Sliced Olives
Chopped Avacado

Mix filling ingredients, divide between tortillas, roll to make a chimi, place seamside down in prepared baking dish close together (I usually use a 9x13 and a 9x9) Spray tops with oil. Bake 400 degrees for 20 min. Serve with toppings.