Sunday, July 22, 2012
Muffins
We eat a lot of muffins around here. I bake a couple dozen at a time, put them in the freezer and have snacks ready for on-the-go. I enjoy pumpkin muffins all year round and these ones from weelicious are my favorites. I add raisins, walnuts, and a scoop of oatmeal to them. I don't put an egg and sub 1T flax seed/3T water in place of it. I have also used whole milk yogurt in place of the milk.
Gingerbread cookies
We made these last week and ate the whole batch in five days. I didn't think they were great, but they were good enough to make again, so here's the recipe. I think I followed it exactly. We made a simple powdered sugar/milk frosting which wasn't necessary but Kinsley wanted to decorate cookies.
Chick Pea Burgers
I made these burgers last week and we all really liked them! I added garlic (notice a trend that I always put garlic in our dinner? When I was pregnant for Laina, I couldn't eat garlic and our food was so bland!) and a handful of kale for extra moisture. I only used plain yogurt and lemon juice for the sauce. I made quinoa with chopped kale and shallots as a side.
Wednesday, July 11, 2012
Salmon Salad
http://annies-eats.com/2012/07/09/grilled-salmon-salad-with-fresh-strawberries/
I don't like seafood. At all. I try to eat it occasionally (which usually turns out to be once/year) to see if I like it any better than the last attempt. I saw this salad pop up on Annie's Eats and realized I had all the ingredients (I had purchased frozen salmon a couple weeks ago in hopes that I would find a good recipe to use it in), so I made it tonight. Both Casey and I really liked it! I would much prefer this with chicken, for sure, but it made the salmon so palatable to me! I will definitely be making this once more this summer because it was so fresh and simple and filling. The girls were not fans. I made a side of whole wheat couscous with some spices and green onions thrown in.
Voluminous Oatmeal
http://chocolatecoveredkatie.com/2009/07/03/kozyshack-oatmeal-pudding/
I make this the morning before (as I'm eating the current batch that I made the morning before that) and mix in mixed berries and crushed walnuts. I could eat oatmeal every day for every meal. I'm strange like that :)
Monday, July 9, 2012
Bean Curry
This has become one of my favorite recipes, despite me not really being a curry fan.
Notes:
-I used milk with a couple tablespoons of butter when I didn't have half and half and it tasted the same as when I used the half and half
-I doubled the amount of beans
-Served over rice
Black Bean Burgers
From Annie's Eats: http://annies-eats.com/2011/06/22/black-bean-burgers/
Notes:
I added 2 cloves minced garlic
I doubled the cumin (at least)
I topped with homemade guacamole
I baked in oven at 425 for a while (no clue how long!)
I served with baked rosemary potato wedges (chop up red potatoes, cover with water and microwave for 10 min., drain, add 1 T olive oil and 1 T dried rosemary, spread onto baking sheet, bake at 425 until brown on outside)
Not sure if I will make these again because of the egg content. I think the egg is necessary to keep the burgers together. They were really good, though!
Bruschetta Pasta
Bruschetta Pasta
- 8-10 Roma tomatoes, diced
- 4 cloves garlic, minced
- 1/2 c fresh basil, chopped
- 1/4 c balsamic vinegar
- 2 T olive oil
- 2 T shredded parmesan
Sautee garlic in olive oil. Add tomatoes and cook until juicy. Add basil and cook until wilted. Top with balsamic vinegar and cook another minute. Salt/pepper to taste. Top with shredded parmesan. Serve over pasta.
--You can also add diced chicken to this
Spinach Pesto
Spinach Pesto
- 4 (?) c fresh spinach
- 1 c (?) fresh basil
- 2-4 T olive oil
- 1/4 c pine nuts
- 1 T lemon juice
- 1/4 c grated parmesan cheese
- 4 cloves garlic
- 1/4 c water
- 1 t (or more) salt
Put everything but the pine nuts in the blender and blend until a sauce-like consistency (add more water if needed). Heat through. Mix in toasted pine nuts. Serve over pasta.
Egg-free fried rice
Fried Rice
- 1 c rice
- 2 cups water
- 4 T olive oil (can use any oil, I suppose)
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 onion, finely chopped
- 1 c peas, frozen
- 2-4 T low sodium soy sauce
- 2-4 T water
- Random spices (I used some curry spice because I didn't have just tumeric. Different recipes use different spices. Use what you have.)
Cook rice according to directions until done.
Sautee garlic and onion in oil. Add rice, carrots, and soy sauce and cook for several minutes. Add water if the rice is getting too sticky. Add spices (including salt/pepper). Serve warm.
--Laina and I have difficulty digesting eggs, so I just made this without any and we all liked the results. Feel free to add eggs, though, if you can handle them.
Lettuce Wraps
Chick pea/spinach lettuce wraps (adapted from Nicci's recipe):
- 1 T olive oil
- 1 minced shallot
- 3 cloves garlic, minced
- 1 T fresh, grated ginger
- 4 c (2 cans) chick peas (can mash these up a bit if you don't like eating the whole beans)
- 3 c chopped, fresh spinach
- 1 T sesame oil
- 2 T rice vinegar
- 3 T low sodium soy sauce
- 1/4-1/2 c peanut butter
- 1-2 t (you can add more for extra spice) red pepper flakes
- 2 T chopped cilantro
- 1-2 heads of lettuce (something dark green with large leaves)
Sautee garlic, shallot, and ginger in olive oil. Add chick peas and spinach. Cook until spinach wilts. Mix sesame oil, vinegar, soy sauce, PB, red pepper flakes, and cilantro in a separate bowl. Stir until well combined. Pour over chick pea/spinach mixture and cook for a couple more minutes. Remove from heat. Serve warm in lettuce leaves.
-I don't measure things when I cook, so a lot of this is just what I think I did. I hope it turns out for you! We absolutely loved this dish! I served it with some eggless friend rice.
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