Pasta with Roasted Broccoli

This is such a quick and easy recipe. I made it tonight for dinner and threw in some cauliflower too since I had it on hand. I got it out of a magazine years ago. I'm always looking for ways to get veggies in and we always enjoy it.

Pasta with Roasted Broccoli  (serves 6)

6 cups fresh broccoli florets
2 cloves of garlic, minced
1/2 cup chopped walnuts
1/2 tsp salt
1/4 tsp black pepper
3 T olive oil
12 ounces whole wheat rotini pasta
1/2 cup broth
2 T butter
1/4 cup grated parmesan cheese

Heat oven to 400 degrees and bring a large pot of salted water to boil.

Combine broccoli, garlic, walnuts, salt and pepper in a medium size bowl. Drizzle with olive oil and stir until coated. Place broccoli mixture on a large rimmed baking sheet and roast at 400 degrees for 13 minutes, stirring twice.

Cook pasta following package directions and drain. Return to pot. 

Add broccoli mixture to pasta pot and stir in butter, broth and parmesan cheese. Serve immediately.

I always top with extra parmesan and leave out the nuts so my kids can safely enjoy (I don't trust Evie with nuts yet).

Old Friends and Blueberry Coconut Muffins

This morning we went on a family trip out to visit some old friends who moved quite a ways out of the city last year. We miss them dearly, and it has gotten harder to find any time during the week to see them, so we planned a little Saturday morning gathering at their house.  The kids got along GREAT and we were able to drink some yummy home made chai tea (Jennifer I still need this recipe from you) and eat these fabulous muffins and let's not forget the delicious garden cheese spread that we are now going to search out at the grocery store. Jennifer and I met over 4 years ago at our very first ECFE class when Miles and Everett were just little babies. We became friends immediately and started hanging out weekly as we lived less than a mile away from each other. We would meet and swap out recipes, share crafty projects together and let the boys play. We've always had a lot in common and I miss our time together so much. Anyway, whenever she makes something new, I need the recipe and we both usually love the same types of foods. These muffins that she made are soooooo good. I could have eaten them all (I'm pretty sure Evie had several). To my surprise they are actually a recipe off a food blog that I follow called Two Peas and Their Pod. I am making these ASAP. We are big coconut fans around here.

Blueberry Coconut Muffins

Yield: 10 muffins

Cook Time: 18-20 minutes

Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!

ingredients:

1 1/2 cups Gold Medal White Whole Wheat flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 large egg (or flaxseed replacement, see note)
3/4 cup lite coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries (fresh or frozen)

directions:

1. Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.

2. In a medium bowl, whisk together the flour, sugar, salt, and baking powder.

3. In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.

4. Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.

5. Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a cooling rack and cool.

Note-you can make this recipe vegan by replacing the egg with 1 tablespoon ground flaxseeds and 3 tablespoons water. Stir together until thick and add to coconut oil, coconut milk, and vanilla.

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It's that time of year again....Cranberry Apple Walnut Bread

One of my all time favorite things to make around the holiday season is a recipe out of The Moosewood Cookbook that my Mom used to make when we were growing up.  Anytime I make it for a group, I get rave reviews and everyone wants the recipe.  It is so yummy and packed with healthy cranberries and apples you don't even feel guilty eating it. I usually leave out the walnuts so my kids can enjoy and when making it for a group (Tim's office requests it every year for their holiday potluck). You just never know with nut allergies these days. Either way it is delicious.

Cranberry, Apple, Walnut Bread (adapted from The Moosewood Cookbook)

Ingredients:

1 cup flour
1 cup pastry flour (I use whole wheat)
1 3/4 cup brown sugar
2 eggs
1/2 cup veg oil
1/2 cup chopped walnuts
2 cups apples, peeled and diced
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1 tsp salt

Preheat oven to 350 degrees and grease a 9x13" glass pan.

In a large bowl, mix together the oil and sugar until creamy, then add the eggs and vanilla and beat well.  Sift flour and all dry ingredients (minus the nuts, cranberries and apples) in a separate bowl and mix well.

Add dry mix to oil mixture and beat well (I use a handheld mixer as it is kind of a tough consistency). Add cranberries, apples, and walnuts. Spread into well greased 9x13" glass pan and bake at 350 degrees for about 40-45 minutes.  

Potato Corn Chowder

This is a simple yummy potato soup, with just enough fatty goodness to make it a comfort food for me. I have no idea where I got it from, it's been written on a beat up piece of scrap paper for years and although I have it memorized for the most part I'm going to start putting all my favorite recipes on here so I can have them in one safe spot.

Potato Corn Chowder (feeds 4 with leftovers)

3 T butter
1 yellow onion chopped
1 T flour
32 ounces broth (I always use Better Than Boullioun no chicken broth)
2-3 cups diced and peeled potatoes (russet or yukon gold) usually about 4 decent sized potatoes
2 cups frozen corn
2/3 cup milk
1 1/2 cups extra sharp cheddar shredded (Cabot is my favorite)
Salt and pepper to taste

In large saucepan over medium heat melt butter and sauté onion until tender. Add flour and stir in coating onion. Add broth and bring to a boil whisking constantly until smooth. Reduce heat and add potatoes, simmer about 20 minutes until tender. Slightly mash potatoes in soup and stir in corn and milk. Cook another 5 minutes, then stir in cheese to melt. Enjoy!

This soup also doesn't lose much flavor if any at all if you use olive oil instead of butter and use less extra sharp cheddar cheese. I always choose organic potatoes and corn too. This recipe freezes pretty well and goes great with some fresh bread or rolls.

The Only Salad Dressing Recipe You Will Ever Need.

I got this recipe from a friend. It is so good. I make it regularly and always use up a bottle in a week if I am eating salads. I haven't bought a bottle of salad dressing in ages. It pairs perfectly with a Greek salad. My favorite with feta, Greek olives, cucumbers, green pepper, avocado and some canned garbanzo beans.

Go-To Salad Dressing from Kiki

2/3 cup olive oil
1/4 cup red wine vinegar
1 tsp salt
1/2 tsp dried thyme
1 tsp dried oregano
Pinch or 2 of sugar
1-2 Tbsp minced garlic, shallots or red onion

Shake up in a mason jar and enjoy. I keep mine in the fridge and it usually solidifies so needs to be taken out quite a bit before using or I run the jar under hot water and shake up. I think it could be left out and not refrigerated but I am weird about this, I just like to refrigerate things.  Should last a week or so.

Pumpkin Chocolate Chip Muffins

I have seriously made this recipe about a dozen times this fall and they are always a hit. I have stopped making regular size muffins completely and work this mini muffin pan constantly. Kids beg for them. I also use mini chocolate chips instead of the full size.  And although they are full of butter and chocolate, it makes me happier knowing they are not full of chemicals like most baked goods you buy at the store these days. You can also make this as a loaf of bread, just bake for longer.


Pumpkin Chocolate Chip Recipe

This recipe makes about 1 pan (24) of mini muffins.

Ingredients:

1 2/3 cup flour
1 cup brown sugar
1 T pumpkin pie spice
1 tsp baking soad
1/4 tsp baking powder
dash of salt
2 eggs
1 cup plain pumpkin
1/2 cup butter melted
1 cup mini chocolate chips

Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl and set aside. In a small bowl blend eggs, then add pumping and melted butter. Whisk together, then stir in chocolate chips. Pour wet ingredients into dry ingredients and fold together. Pour into lined muffin tins or greased loaf pan.

I usually bake for about 15 minutes and then check with a knife until it comes out clean. Usually takes around 15-20 minutes depending on how large the muffins are. They stay good up to 2-3 days and freeze well.
Enjoy!

Tuna Noodle Casserole

Sunday night comfort food, that's what I was thinking about all day, so I whipped up a 'made from scratch' tuna casserole that I found on www.skinnytaste.com .  Funny because, I have never made tuna casserole before, besides cooking some egg noodles and mixing them with a can of cream of celery soup and not even adding any tuna.  After I found this recipe I decided to give it a try. My kids both frowned and said "I don't like this" before I even told them what it was. After Miles tried it he ate the whole thing and well Evie, she never tried it so that's that.  But I really liked it, it hit the spot and I'll definitely make it again. And no canned soup needed! The only changes I made was I used only one can of tuna and vegetarian no chicken broth (by Better Than Bouillon). I also just used olive oil spray instead of the butter cooking spray listed. I think this recipe would even be great without the tuna if you are not a tuna fan and like creamy noodles and mushrooms. Yummy!

Skinny Tuna Noodle Casserole
Gina's Weight Watcher Recipes 
Servings: 6 • Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g    


Ingredients:

• 6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
• 1 tbsp butter
• 1 medium onion, minced fine
• 3 tbsp flour (gluten free use rice flour)
• 1 3/4 cups fat free chicken broth
• 1 cup 1% milk
• 1 oz sherry (optional)
• 10 oz sliced baby bella mushrooms
• 1 cup frozen petite peas (thawed)
• 2 (5 oz) cans tuna in water, drained (I used albacore)
• 4 oz 50% reduced fat sharp cheddar (I used Cabot)
• butter flavored cooking spray
• 2 tbsp parmesan cheese
• 2 tbsp whole wheat seasoned breadcrumbs

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat 

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Healthy Banana Bread and Hummus Recipes

So I made two new recipes this weekend. Banana bread with no added sugar and all whole wheat flour and a straight up hummus recipe. Honestly the banana bread is not my favorite but Miles loves it, he's eaten a ton of it. I think that banana bread needs to maybe be a little bit unhealthy so it's more of a treat. This version is a bit dry and I ended up slathering butter on my piece which I never do with other banana bread recipes. Evie and I both loved the hummus, but we are hummus fans in general. Both recipes are from www.100daysofrealfood.com

I used coconut oil in this recipe and had to melt it in the microwave first, it seemed to work fine. Next time I will substitute a little bit of unrefined all-purpose flour for the whole wheat to help with some of the coarseness.

WHOLE-WHEAT BANANA BREAD

INGREDIENTS

• 2 ¼ cup whole-wheat flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ¼ cup plain yogurt
• ¼ cup honey
• 2 eggs
• ⅓ cup oil (I used coconut oil)
• 1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees F and grease pan.
2. Whisk together the flour, baking soda, and salt.
3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
5. Pour batter into prepared pan.
6. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick

With the hummus recipe below, I did leave out the water until last, and just added a little bit at a time, I don't like runny hummus. I also used a whole can of garbanzo beans and added a little bit of crumbled feta in at the end. Pretty yummy!!

Traditional Hummus

 

INGREDIENTS

• ¾ cup dried chickpeas or 2 cups canned (rinsed)
• water
• ⅓ cup cooking liquid (that is left after boiling dried chickpeas)
• 3 or 4 tablespoons of lemon juice, to taste
• 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
• 1 clove of garlic
• 1 tablespoon olive oil
• ⅛ teaspoon of salt (or more if preferred)

INSTRUCTIONS

1. If using dried chickpeas pick over and rinse them. Put them in a Tupperware container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid.
2. If using canned chickpeas rinse them with water.
3. In a food processor combine the soft chickpeas, ⅓ cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
4. Garnish with paprika if serving as a dip.

Snow and Quinoa Oatmeal

Today we woke up to snow! Snow on November 6th, hmmm, it is very pretty, but I think fall needs to last a little longer in my book.

The kids ran to the window and Evie couldn't stop staring at the snow on the ground.  It was pretty darn cute.

Then we ate a nice hearty breakfast of quinoa and steel cuts oats, a new recipe that I made last night. I always make my oatmeal usually the night before and make a huge batch of it and we eat it all week. Just scoop some in a bowl and warm it up, add whatever (honey, fruit, maple syrup) and then soy milk. Evie LOVES it. She literally wakes up every single morning and screams "oatmeal!!!" until it is ready.  I have started adding different things to power it up, such as ground flax seeds, chia, wheat germ, whatever I have on hand. Last night I tried quinoa. We eat quinoa once in a while but always for dinner, never breakfast. I have a huge bag of it from Costco so I found a recipe to add it to oatmeal, apparently it is what some people have been doing for awhile. Here is the recipe I used, though I didn't add the nuts and I doubled it which made a lot. Maybe too much. Next time I will leave out the raisins and the apples too, my kids didn't like them in there and honestly I wasn't a fan either. We eat plenty of both of those things any way!

Quinoa and Oatmeal Recipe (Serves 4)

Ingredients:        

1/2 cup steel cut oats
1/2 cup quinoa (well rinsed)
1 apple, cored and coarse chopped (unpeeled)
1 teaspoon cinnamon
2 tablespoons raisins or 2 tablespoons dried blueberries, and or 2 tablespoons dried cranberries
2 tablespoons walnuts, toasted and rough chopped
2 cups water

Directions:

1.  Mix all ingredients in a pot and bring to a boil, reduce heat and simmer covered for 20-30 minutes. Depending on size and juiciness of the apple you may need more liquid. Adjust accordingly, by adding water or juice.
2.  Stir and serve with raw honey, and soy milk.

Edamame Hummus

I have been trying really hard to make at least 1-2 new recipes a week. I used to do this before Evie was born and it made me feel better about myself somehow. Being a stay at home mom has it's challenges, and let's just be honest, sometimes its just downright hard to have much motivation to do much of anything else on top of all the daily tasks, but food is so important to me and my family and we try really hard to eat most of our meals at home. I just feel so much better knowing I made something healthy for my family to eat, so I am trying to really make it a top priority again.

This week I made Edamame Hummus. I thought it was delicious. Evie and I practically fought over the stuff, while Miles wouldn't even give it a try (he's 4 and very opinionated right now when it comes to food) and Tim had a few bites and said it was 'pretty good' which I think means, he didn't really like it all that much. But he is still warming up to a lot of my 'healthy' foods so I will cut him some slack.

I have never had my regular old blender not be a decent replacement for a food processor, but in this case it did not do the trick at all, and I had to scrape the ingredients into my Mini-Cuisinart Processor (which I love by the way). I also didn't have any coriander on hand so I skipped that, and we ate it warm with some warmed up naan bread. I preferred it warm, it almost tasted creamy and cheesey to me....it was also good with carrot sticks.


http://www.foodnetwork.com/recipes/food-network-kitchens/edamame-hummus-recipe/index.html

Granola Girl.

I can honestly say I have never bought granola, besides maybe in a Kashi cereal box. I just never had an interest in it, but lately I am trying to find more healthy snacks and looking for something my kids would eat too. I stumbled upon a great site on Facebook, www.100daysofrealfood.com and am loving it! It's so simple and a lot of times I do eat like this (avoiding as much crappy processed food as possible), but then sometimes I look in our cupboards and they are filled with packaged bars, cereals, crackers....anyway, I want to get back into making a lot of our own food at home. It makes me happy doing this and before Evie was born I was trying several new recipes a week, lately, not so much and there are several days where I will realize we haven't consumed a single healthy thing. Yuck. So I decided to give this granola recipe a go and it is fantastic!! I have been putting it on yogurt every single day, and Miles even had a bowl of it for breakfast. Next time I may skip the cashews so Evie can eat it without me being a nervous wreck. It makes a lot of granola too, so I gave half to a friend to try. The house smells delicious while it's baking. Perfect for a fall afternoon at home.

http://www.100daysofrealfood.com/2010/04/04/recipe-granola-bars-cereal/

Broiled tofu and carrots? Yes please!

I am always looking for new tofu recipes as I love tofu and find myself making it the same every single time....doused in Bragg's liquid aminos and seasoned with oregano and basil baked in slices. I eat them up like crazy, but need to expand my tofu go-to recipe box. My neighbor and friend made this dish for me this past May when I threw my back out and sent Tim with the kids to the cabin for memorial day weekend while I recovered. That is another post....anyway, let's get to the recipe already!

http://www.marthastewart.com/317722/soy-glazed-tofu-and-carrots

Simple, healthy and yummy. I used almost a full bag of baby carrots halved lengthwise (next time I may leave them whole as they cooked way faster than the tofu and use more than a whole bag) and Bragg's liquid aminos instead of soy sauce, also didn't have the green onions on hand so skipped those and didn't miss them one bit. Served with brown rice. I will make it again!