Going Granola

This may be the closest I ever come to being a hippie.

My mother in law and sister in law have always made their own granola and it has inspired me. I've tinkered around with various recipes.....they're all good, but I'm interested in using as little sugar & oil and a lot of the recipes still have more than I care to use. The end result always suffers if I don't use as much as recipes call for when it comes to sweetness and fat. Plus, the fat helps it bind more.

One of the most fun ways to try granola is in a crockpot. I tried this recipe last year and I burned it. But I have not given up in succeeding at it, so I may try again. However, if I'm going to be needing to stir it the way I do regular granola, why would I prolong that to 3-4 hours when I could get it over with in 45 minutes?

Granola is VERY EASY to make....if you can watch it closely. All you do is throw together ingredients, spread them onto a pan, throw them in the oven...and then watch, and watch, and watch the oven. Every 10 minutes or so, you need to stir the mixture around or flip it & then throw it back in and watch it some more. You almost don't even need a recipe. You can add and subtract nuts/seeds as you see fit according to your preference. And if you want to give some away at Christmas, I've noticed that adding the pumpkin seeds and cranberries makes it particularly festive. Just a recession thought.....

If you like dried fruit in yours like I do, I've learned my lesson----don't throw it in until halfway into the baking process. I've noticed it has a tendency to burn pretty quickly...maybe that's just my ineptitude though...

Since I'm not as organized as I'd like, I could not find my mother in law's recipe (though I've made it in the past), so I threw this together and I think it's a decent mix of balanced natural fats and sugars:

GRANOLA

2 cups old-fashioned oats (not quick-cooking)
1/2 cup raw sunflower seeds
1 cup dried coconut (BIG flakes)
1/2 cup-1 cup raw almonds
1 cup raw walnuts or pecans (I used walnuts, but think pecans would be better)
1/2 cup raw cashews
1/4 cup flax seeds (don't use ground flax like I did)
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1 tsp. salt
1 tsp. cinnamon (optional, but I like it)
1 tsp. vanilla extract
1/4 cup canola oil (at least it's "heart-healthy")
1/2 cup maple syrup (why use sugar when you can use agave or maple syrup?)
1 cup craisins or cranberries, raisins, or dried --OPTIONAL*

Preheat oven to 350 degrees.

Mix all ingredients together (except for the dried fruit).

Spread mixture onto a large baking sheet. Bake for 45 minutes---being VERY CAREFUL to inspect every so often and turn/flip mixture so that it bakes evenly and does not burn. It is very easy to burn granola.

*It's probably best to add the dried fruit in about 30 minutes into the baking process (just my opinion). My cranberries got a little darker than I had intended since I added them right at the beginning.

Makes about 6 cups of granola. Also, freezes very well!

Next time, I'm going to add more almonds and try an almond flavoring. AND, I recently read a recipe that included adding Grape Nuts cereal to the mixture after the baking process. What a neat idea--it would give it some really good crunch and you could just add milk for an easy, healthy breakfast!

What do we do with granola?
Oh, we add it to the top of pancakes and waffles after we smear them with peanut butter and applesauce. Or we make parfaits....mixed berries and possibly bananas and fresh pineapple with low-fat yogurt and granola layered together. It's a quick and special kind of breakfast--a really easy way to impress overnight guests (as if they need impressing--they'd probably be impressed you washed the sheets--if you have little ones).

Maple Peanut Butter Chocolate Chip Whole Wheat Cookies

I realize these are not the most attractive cookies, but they are really, really good! I can't remember where I got this recipe, but it was someplace that adapted it from deliciouswisdom.com.

Finally, cookies made without butter, but with natural sweeteners and whole grain. The peanut butter flavor is light, not overwhelming. And they aren't cloyingly sweet--I think salt really brings out the flavor.

Apparently the cookies will stay soft several days later (if you still have them by then). My barometer (husband) probably grabbed 5-6 after they cooled coming out of the oven.

MAPLE PEANUT BUTTER CHOCOLATE CHIP WHOLE WHEAT COOKIES

1-1/2 cups whole wheat pastry flour
½ teaspoon sea salt
1 teaspoon baking powder (I used aluminum-free)
¾ cup maple syrup (or agave nectar)
½ cup unsweetened natural peanut butter
1/2 teaspoon vanilla extract
1 large egg
1 cup dark chocolate chips



Preheat oven to 375 degrees and line a large baking sheet with parchment paper.

In a medium bowl, sift together flour, salt and baking powder. In a large bowl, combine maple syrup (I used the maple syrup, not the agave syrup this time), peanut butter, and vanilla extract. Beat in the egg. Then, stir in the flour mixture until well combined.

Stir in chocolate chips. Shape the mixture into balls, about ¾” in size, then place on the greased baking sheet. Press them down with a fork, first in one direction, then the other. (I didn't do this step and that is probably why my cookies look like weird blobs.)

Bake for 10-12 minutes or until golden.

Yield: About two dozen cookies

Don't Look Sideways at These Sides-Vegetable Adventures

It's often difficult to find supporting actors (your side dishes) to the leads (your meats & proteins) that don't include cheese. Not that I have an issue with cheese--in fact, this household happens to believe that cheese deserves its own food group. However, we have just gotten back from a vacation and we need a break from rich food. I'm always looking for new ways to cook vegetables.

Here are three side dishes that don't make you feel like you are eating vegetables just to meet your daily quota.


ROASTED CAULIFLOWER WITH KALAMATA OLIVES


1 head of cauliflower, rinsed well and broken up into bite-sized pieces
2 cloves garlic, minced
2 Tbsp. truffle-infused olive oil
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1/3 cup pitted Kalamata olives, quartered
1/4 chopped parsley (optional)

Preheat oven to 375 degrees. On a large baking sheet, toss the cauliflower with the garlic, olive oil, lemon juice, salt and black pepper. Spread florets evenly on the baking sheet and roast for approximately 30 minutes or until the cauliflower begins to brown, stirring halfway through.

Add olives and continue to roast for 10 more minutes, or until the cauliflower is golden and the olives begin to shrivel.

Remove from oven, sprinkle with chopped parsley (if using) and serve immediately.

Makes approximately 4 side servings.

Note: This was very good! I suspect that some chopped hazelnuts or pine nuts thrown in with the olives at the last 10 minutes of roasting would elevate this dish to even greater heights.






SPICY SQUASH RIBBONS WITH ONIONS & PEPPERS

1/3 cup diced onion (approximately)
2 medium sized yellow summer squash
1/2 red bell pepper, thinly sliced
salt, to taste
1/2 tsp. crushed red pepper


Spray a medium sized frying pan with olive oil spray. Over medium heat, saute the onion until it becomes clearer--aproximately 3-5 minutes (being careful to watch that it doesn't brown).


Using a juliene peeler (click here to see what one looks like--this is the very one I have), carefully julienne the squash--taking care not to cut yourself. You may need to discard a lot of the middle portion of the seeded part of the squash.

Add the squash and red pepper to the sauteed onions and toss gently. Add the salt and crushed red pepper. Saute for a few minutes until the red pepper has softened and the onions start to turn a bit brown. At this point, take the squash off the heat as you want it to still have a bit of give to it when bitten into.

Serve while dish is warm. Makes approximately 4 side servings.

Note: This dish turned out wonderfully sweet & spicy--very spicy. Adjust pepper to your taste if you do not care for a lot of heat in your food.

GREEK-STYLE LIMA BEANS (adapted from Gourmet Magazine)


1 (10-ounce) package frozen baby lima beans
1 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/2 teaspoon salt
Crushed black pepper, to taste


Cook lima beans, water, 1 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes.

Season with salt and pepper and transfer to a bowl.

Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil.

(Note: I skipped the extra olive oil drizzle in the picture above. These are absolutely delicious!)

All in all, we decided to make a meal out of these three with a veggie meat roast. These side dishes are another reason I don't believe you have to eat boring as a vegetarian. Hope you all enjoy them too.

Momma's Got A Brand New Toy! And It's No Lemon.

As much as I hate to add ONE MORE kitchen tool to my arsenal....I could not resist. If you are looking for a good and cheap juicer, this is it! If you were to ask what the most used ingredient in our house is, I'd have to say citrus: lemons & limes especially. Citrus juice adds terrific flavor to food (especially in salad dressing), has vitamin C, and is virtually calorie-free (and fat free).

Up until now, this was my favorite juicer (as introduced by my mother and as adored by my friend, Nancy, on her blog). But, lately, with carpal tunnel type pain acting up in my hands, I needed something that didn't require squeezing. All you do with this one is turn the dial on the right hand side downwards with slight pressure, and presto!: instant juice.

I have been unhappy with the Kitchenaid citrus attacher (don't get one unless you want citrus juice to run down your arms while you hold a lemon to get squeezed). So when I spotted this sunny, happy, yellow-fella, I had to bring it home (never mind the whole reason I was at the store was to find a bathing suit--ugh, but who wants to shop for that?!).

I'd always seen this kind of juicer in magazines and on cooking shows and I have got to tell you, folks, this one is worth the $12. I am so happy with it that I just had to post about it.

Vegetarian Enchiladas (can also be Vegan)

Our house has a new staple!

Now THIS is what I consider vegetarian food. Not a plate full of vegetables as some people think vegetarians eat. This is a recipe that can be easily made vegan by substituting non-dairy "cheese" for regular cheese, as is called for below. I made them with vegan cheese inside, and a dairy Mexican blend on top. Delicious.

I LOVE this recipe. My husband (who is my recipe barometer) said, "Yum baby, these are really, really good!" And that's AFTER he knew there was tofu in them. I'm thinking that this phrase might make a good epitaph one day.

VEGETARIAN ENCHILADAS

1 pkg. tortillas (I used a 12-count multi-grain)
1 can black beans
1 bag frozen corn (if you use canned corn, be sure to drain it first)
6 green onions, diced
1 pkg. of tofu, crumbled
½ cup cilantro, chopped
¼ tsp. cumin
¼ tsp. oregano
1 small can sliced black olives
1 ½ bags of 3 cheese blend or Mexican blend cheese
1 bottle Santa Fe sauce or Enchilada sauce

Salsa, optional

Sour cream or tofutti sour cream (vegan), optional topping

Guacomole, optional
Mix all ingredients with ½ bottle of Santa Fe sauce or salsa.

Oil or spray bottom and sides of baking pan, and add a small amount of sauce to bottom of pan.

Heat tortillas and spoon in mixture-- then roll and place in baking pan.

Cover with remaining sauce and cheese.

Bake at 350 degrees for 20 minutes, or until heated through.

These are the first ever enchiladas I've had that weren't greasy. However, they will need a some toppings and therefore the sour cream and salsa are really good on them.
This recipe made three 8X8 pans for me...4 enchiladas in two of the pans and 3 enchiladas in the last pan (only because the company didn't count well & there were obviously 11 tortillas in the package instead of 10). These enchiladas freeze well.
If you use a larger pan to include them all, you will be able to feed about about 6-7 people if you include a side of Mexican rice and a salad.

Under Skilled Supervision: Coconut Cupcakes

Yes, I am FULLY aware that this recipe is nowhere near nutritious--but I promise to return with a healthier recipe or two in a month or so. As with everything in life, moderation is key. And without splurges, we all become cranky misers.

It was my daughter's 1st birthday and I had been thinking about having these cupcakes. Both my mother in law & I (separately) thought to use this recipe. It's one of the most requested & commented upon recipes from Ina Garten. Here is a link to her original recipe & user comments.

I have a confession though....besides frosting, adding toppings, and fooling with the liners, I hardly did anything but watch my pregnant sister in law make these. I wanted to make sure she felt truly included (ha!). I have excellent supervision skills, though, and feel that in itself is enough to warrant a post. Also, I spent an entire day looking for those cute little liners & ended up in the ghetto....I have to use the picture somewhere! For the record, I have, indeed made them in the past.

A few changes we made from the original recipe were to 1) toast the sweetened coconut that went on top 2) use unsweetened, but FROZEN fresh coconut inside the cupcakes, and 3) use yogurt-covered blueberries for the top (to make them look like eggs since birds were our theme)

COCONUT CUPCAKES (WITH CREAM CHEESE FROSTING)

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.


In case anyone is wondering, they were DELICIOUS!!!!! The cream cheese frosting & almond flavoring makes them the best coconut cupcakes I've ever had. The birthday girl couldn't stop cramming them into her mouth either.

Baked Tortellini (with Spinach & Sun-Dried Tomatoes)

This week is "Teacher Appreciation Week" at my daugher's Mother's Day Out program. I suppose paying them to get 5-10 hours as week to oneself is not appreciation enough. Did I mention that no one pays us stay-at-home-mothers? I realized I never got the memo because when I went to sign up to bring food, the only thing left was to provide an entree. I guess everyone learned from last year and didn't feel the need to share with the newbies--if you don't show up 20 minutes earlier than normal & clamor for sodas & store-bought cookies, you end up pulling the short straw and have to feed 20 people with the main meal.

Well, what does one do in this situation? One goes to Costco and then tries to find a middle ground between store-bought & homemade. Costco sells amazing tortellini in the refrigerated section. This is my favorite make-ahead dish to bring to a new mom or to bring to church potluck. I always make it lighter, but for today, my retribution was to bring the full-fat version.

This recipe has been adapted (when I say that, I mean that I've made the recipe my own) from Better Homes & Gardens--and was originally made with ravioli. Here is the original recipe.

BAKED TORTELLINI (with SPINACH AND SUN-DRIED TOMATOES)

Makes about 12 servings

2 (9 oz) containers refrigerated four cheese or spinach cheese ravioli or tortellini (or any other variety you wish to use instead)½ to one (8 oz) jar oil-packed sun-dried tomatoes, drained and chopped
1 ½ cups shredded cheddar cheese (6 oz)
1 ½ cups shredded Monterey Jack cheese (6 oz)
½ cup grated Parmesan cheese (4 oz)
8 eggs, beaten (I use 4-6 eggs and the rest Eggbeaters)2 ½ cups skim milk

1/2 tsp. garlic powder

Salt & pepper, to taste

5 oz. frozen chopped spinach (half package), well drained (optional)
1-2 Tbsp. fresh basil & Italian flat-leaf parsley (use 1-2 tsp. instead for dried herbs)

Lightly spray a 3-quart rectangular or oval baking dish, with cooking spray (okay to use lasagna-style dish--a 9X13, for example). Place uncooked ravioli evenly in dish.

Sprinkle the ravioli evenly with sun-dried tomatoes. Top evenly with cheeses. Set aside. Whisk eggs and milk together until combined. Add garlic powder, salt & pepper, and gently fold in spinach, if using. If you are using dried herbs, this is when you'd add them in.

Pour this mixture over layers in dish. Cover and chill overnight.
Preheat oven to 350 degrees. Bake, uncovered, about 40 minutes or until top is golden and center of casserole is set.

Let stand 10 minutes before serving. If you are using fresh herbs, sprinkle the pasta with chopped basil or parsley just before serving.

Best served with a salad and another vegetable on the side.

Note: Recipe can be halved and baked in an 8X8 dish.

Springtime Pasta (with Leeks and Ricotta)

This recipe is adapted from Almost Vegetarian--a great & easy cookbook for people who eat chicken & meat, but mainly vegetarian meals.

The original recipe called for gnocchi, but when I took my stored gnocchi out, I realized they had gone bad (wheat and other whole grain products tend to go rancid quicker than white-flour products). So, orecchiette (ear-shaped pasta), imported from Italy, fit the bill quite nicely. I added peas because we needed another vegetable and they still symbolize spring to me. As you can see from my meal-preparation style, I believe a recipe to be only outstanding, if it can tolerate a few tweaks. On first bite, my husband said, "I LOVE celery"--so I hope you do too, although I tasted the buttery and mild leeks more than I did the celery.


Somehow I think Giada de Laurentis would approve of this meal....I can just see the end clip of her show as she sits in a sunlit piazza eating this pasta (yeah right, she doesn't eat!) with a glass of pinot grigio at her table (feel free to insert yourself in the picture).

SPRINGTIME PASTA WITH LEEKS AND RICOTTA

1/2 Tbsp. butter

1/2 Tbsp. olive oil

2 small leeks, cleaned & coarsely chopped

2 carrots, peeled and chopped

4 celery stalks, coarsely chopped

1 cup vegetable broth

Salt & lots of crushed black pepper (according to your taste)

1 1/2 lb. cooked gnocchi or 1/2 lb. pasta-about 8-9 oz (I obviously used smaller sized pasta)

2 cups ricotta cheese (part-skim is fine)

3/4 cup freshly grated Parmesan or Romano cheese (I had some wonderful Grano Padano, that my parents recently brought back from Italy, insead)

1/2 package frozen peas (I think this comes out to about 8 oz)

Minced fresh chives

Prepare the peas according to the package directions.

In a large skillet, heat together the butter and olive oil. Add the leeks, carrots, and celery over medium-heat. Add 1/2 cup of the broth and salt and pepper and continue to saute, adding more as the liquid is absorbed, until the leeks become very soft (about 25 minutes). Feel free to walk away & come back at intervals to check on the vegetables or work on the pasta (see next paragraph)--a person with small children can't very well stand by the stove the entire time!

Gently mix in the ricotta and Parmesan (or other hard Italian cheese) to the vegetables. Fold in the cooked peas.

If using pasta, cook according to package directions. If using gnocchi, bring a large pot of water to a boil over medium-high heat and add salt when water boils. Add gnocchi and cook until they rise to the surfact (sign they are "done"). Reserve a bit of pasta water. Drain.

Add the pasta water to the ricotta mixture and gently stir (I'm leaving it to your discretion here to use as much as you'd wish, as we all like our sauces differently).

Mix in the cooked pasta or spoon pasta into prepared bowl & pour sauce over the pasta.

Top each bowl with freshly minced chives.

Serves 4-6.

Zucchini Chocolate Chip Cookie Bars

This recipe is in honor of "Earth Day".

You will find that we have a huge obsession with chocolate chips in this house (unfortunately). And yes, the semi-sweet or darker kind. A few years ago, I picked up Animal, Vegetable, Miracle by Barbara Kingsolver (author of the Poisonwood Bible). I tried to read it, but could not finish it. I just couldn't get past its agenda. However, I liked the concept & I took the recipes offered by the author.

(The concept is that this family lived for a year off all the food that they produced. Amazing!)

If I recall correctly, the author had a bumper crop of zucchini & she was looking for new ways to use it up. These cookie bars are adapted from the book. I used slightly less sugar & honey than called for below. And I kind of wish I hadn't used the cinnamon & nutmeg because I'm not sure the bars needed extra flavor--but if you like zucchini bread, then you'll really like these bars.

ZUCCHINI CHOCOLATE CHIP COOKIE BARS

Preheat oven to 350 degrees. Spray a 9X13 inch pan with non-stick cooking spray.

Combine in a large bowl (or Kitchenaid bowl):

1 egg, beaten

1 stick (1/2 cup) butter, softened

1/3 cup brown sugar

1/3 cup honey

1 Tbsp. vanilla extract

In a separate bowl, gently mix:

1 cup white flour

1 cup wheat flour (I used whole wheat pastry flour)

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon (optional)

1/4 tsp. nutmeg (optional)

Slowly mix the dry mixture into the wet mixture. Then gently add:

1 cup finely shredded zucchini

12 oz chocolate chips

Mix until incorporated. Pour the mixture into the pan and bake for approximately 30 minutes. I had to guess on the cooking time because the original recipe calls for these to be cookies but I felt like "bars". When the edges turn brown and a fork inserted in the middle comes out clean, the bars are done.

Let cool and cut into bars.

Makes approximately good sized 24 bars.

Moccachino (with hidden ingredients)

On a recent family visit, we went to Costco and ran across "The Vitamix Guy". He was making these delicious moccachinos and gave us all samples. He kept mentioning how you can sneak in fiber by adding carrot, squash, cabbage or spinach without tasting it. We didn't believe him, but sure enough, when we had that sample, there was no vegetable to be tasted.

I went home & gave it a whirl (since I'm always looking up reasons to use my Vitamix). I'm sure a professional blender/stronger blender can do a good job. Here's my finding: if you make a "skinnier" version of this moccachino, you have a greater ability to sniff out the veggies. If you use half & half, you really have to hunt to taste for them. It's really good either way. (I'm sure you all think I'm off my rocker putting veggies in a frappucino-type drink)

And if you are a purist, just leave out the veggies. I made these for company & my friends were new addicts.

MOCCACHINO

1 cup half & half (can use skim milk, rice milk, or soy milk)

1 Tbsp. honey or agave syrup (optional--but agave is better)

1 capful (or tsp.) vanilla extract

3 Tbsp. instant coffee (can substitute double strength coffee, coffee syrup, espresso)

1/4 cup Carnation chocolate drink (or as I've found, hot chocolate mix)

Approx. half a blender full of ice to chill & thicken

Process on high speed until thick.

Serves 2-4 depending on how whether you like talls or grandes.

*Note: if you decide to sneak in veggies, do NOT use onion, celery or bell pepper--these have really strong flavors that will most definately affect the taste for the worst.

Grilled Sea Bass and Fingerling Potatoes with Asian Slaw and Caper Citrus Sauce

This awesome meal is adapted from Sunset magazine.

I love meals that incorporate cabbage. This is only a quasi-Asian meal. Traditional cole slaw is not something we like (due to mayo & sugar), so I came up with our own version of "slaw". It's crisp, fresh-tasting, and tart. You can add mayo if you must.

Sea Bass can be VERY expensive, but I happened to come across some at Costco for a good deal. The fingerling potatoes are a fun side dish when you consider they include purple potatoes, and the caper-citrus sauce really brings the meal together while still keeping it light. Just try not to burn the potatoes like I did.

GRILLED SEA BASS, FINGERLING POTATOES WITH ASIAN SLAW AND CAPER CITRUS SAUCE

Prepare a grill for medium heat (350° to 450°).

Coat 1½ lbs. fingerling potatoes, sliced lengthwise, with olive oil. Lay a cooling rack on half of cooking grate and spread potatoes out evenly. Grill until brown, turning, then transfer to a platter and sprinkle with ½ tsp. kosher salt and some chopped flat-leaf parsley.

Rub 4 striped bass fillets (recipe says "with skin on", but I had skinless fillets- about 2 lbs.), halved, with 1 tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Grill on oiled grate, turning once, until grill marks appear, about 5 minutes.


Meanwhile, in a bowl, combine:

2 tbsp. chopped capers
1 tsp. each fresh lemon juice and zest (I used lime juice & zest)
1/3 cup mayonnaise (I used 1 Tbsp. only)

Serve the fish with lemon/lime wedges, potatoes, caper mayonnaise and cabbage slaw (recipe below).

CABBAGE SLAW

1/3 head green cabbage, roughly chopped (avoid the hard core)

1- 1 1/2 carrots, grated

2 celery sticks, sliced in half moons

1/2 cup cooked edamame beans (optional-our child ate the ones I planned to use)

1/4 cup chopped cilantro (or roughly 1 big handful)
1/2 tsp. grated ginger (VERY optional-but good for rounding out the Asian taste)

Dressing:
1 lemon or lime, juiced
Olive oil (roughly 1-2 Tbsp.---but if you want to go traditional Asian, try peanut or sesame oil)
Salt & pepper, to taste

Gently toss all ingredients together & serve. Makes approximately 3-4 servings.

Baked Oatmeal (Vegan & Non-Vegan)

I've always had a pretty negative attitude towards vegan eating...(it's just weird, right?), but then I tasted some really good vegan recipes & started thinking differently about vegan food (haven't really thought much about the reasons to eat vegan, but I plan to since I just purchased "Skinny Bitch in the Kitch").

Baked Oatmeal can be turned into a vegan recipe (as I've done below). You can make it with milk or soymilk. Also, my good friend, Betsy, taught me that a good egg replacer is 1 Tbsp. of flax meal mixed with 3 Tbsp. of water--let sit for a few minutes. It was awesome in this recipe!

This is a really good breakfast--healthy, relatively quick, and can be prepared the night before.

There are many variations to be tried with this recipe. You can try apple-pear, banana-walnut, cranberry-orange zest-ginger, any mixed berry, or strawberry-banana-nut as I've tried below.

BAKED OATMEAL

Serves ~ 5-6

1 1/2 cups to 1 3/4 cups of oats (did not use quick oats)
2 cups skim milk (or for vegan version: soymilk)
1 egg (or for vegan version: 1 Tbsp. flax seed+3 Tbsp. water--mix & let sit a few minutes)
2-3 Tbsp. agave nectar or maple syrup (depending on how sweet you like your oatmeal)

1/2 cup unsweetened applesauce (4 oz)

1/2 tsp. cinnamon

1/4 cup chopped nuts

1/2 tsp. vanilla extract

1/2 tsp. baking powder (I used aluminum-free baking powder)

1/4 tsp. salt

1 banana, thinly sliced

6-8 strawberries, diced

Spray an 8X8 inch pan with some non-stick cooking spray (canola oil spray)

Mix all ingredients in a bowl (with the exception of the strawberries) & pour into the baking dish. Sprinkle the strawberries over the top.

Dish can be prepared ahead ahead of time and stored in the refrigerator overnight before baking in the morning. Bake at 350 degrees for 45 minutes.

Serve with a light pouring of maple syrup. Especially good with sliced oranges and some breakfast meat.

What Can A Healthier Brownie Do For You?

Double Chocolate Brownies



Ok, so I've been on the search for the perfect brownie...well, the perfectly acceptable, healthier brownie. I think I've come very close, maybe the closest I've ever come....I've seen recipes with black beans or spinach in brownies & neither of these seem to motivate me.

That is until the day I ran across a brownie recipe with prunes. That seems to make sense! Prunes can cut out fat & add to the "fudgy factor".....Here is the original recipe, courtesy of the Martha Stewart owned Body & Soul magazine.

Three testers later, we agree, these brownies are delicious. Give 'em a try & let guilt go.

DOUBLE CHOCOLATE BROWNIES

4 ounces semisweet chocolate, broken into pieces
2 tablespoons canola oil
1 cup turbinado sugar (or raw sugar-either way, it makes a big difference from bleached white sugar)1 large egg
1 large egg white
1/4 cup prune puree (or 1/3 cup if you prefer gooier brownies)2 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup oat flour (oatmeal blended up in the blender)
1/3 cup unsweetened cocoa powder

Optional:
1 tsp. instant coffee or espresso powder (trust me on this one, it REALLY brings out the chocolate flavor)
1/2-3/4 cup chocolate chips or mini-chocolate chips (this is really over the top, but amazing--I know, I know, it defeats the purpose)

Really Optional:
1 tsp. cinnamon for times you are the in Mexican chocolate mood
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang. (Or, alternatively, do as I did and spray the pan down with Pam!)

Combine chocolate and oil in a medium heat-proof bowl. Set bowl over a pan of simmering water; stir until chocolate has melted. Remove from heat; whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.

In a medium bowl, combine oat flour and cocoa. Stir into chocolate mixture just until incorporated. Then add in any optional ingredients if using (really, one must try the chocolate chips!).

Spread batter into the prepared pan. Bake until top is firm and a toothpick inserted in center comes out with a few moist crumbs. This is roughly 40 to 45 minutes. Cool completely in pan.
Using foil, lift brownies from pan. Peel off foil. Using a serrated knife, cut into 12 rectangles (And if you didn't use foil, like myself, they will still lift out just fine).

These are my changes:

Easiest thing to do is to melt the chocolate & oil in a medium pot & then successively follow the rest of the recipe by mixing ingredients in the same pot. one dish dessert :)

The dough seemed dry to me so I added around 1/3 cup milk, but I think you can add soymilk instead. Maybe those of you that try it won't have a dry dough like myself.

Makes 12 brownies

ENJOY!

Savory Frittata (it's not Greek to me)

I think a frittata is one of the most forgiving recipes a person can ever have in their repertoire. It is essentially a baked omelet and a vehicle for your favorite ingredients. You can do a Mexican version or an Italian version or a Denver omelette style...or as a Greek version as seen below.

Perfectly fine to serve as dinner also. Great one dish meal to make when entertaining a big crowd.




BIG GREEK FRITTATA

**12 eggs
1/2 cup skim milk
1 tst. dried oregano
salt & pepper to taste
1/2 container frozen, chopped spinach, drained well (approx. 5 oz)
1 cup feta cheese, crumbled
3/4 cup sliced black olives (I think you can do chopped also, but the best frittata is made with Kalamata olives)
1/3-1/2 container artichoke hearts, chopped and drained well
1/2 cup bell pepper, diced (optional)
1 tsp. olive oil
1 medium sized ripe tomato, sliced

Preheat oven to 375 degrees. Lightly spray a 9X13 pan with olive oil spray (I used an oval casserole dish, but really an pan will do--especially an enamel cast iron pot which can be preheated in the oven as well, but no need for this really).

Whisk eggs well and add milk, oregano, salt & pepper. Gently add the spinach, breaking it up with spatula if necessary. Fold in the cheese, olives, artichoke hearts, olive oil and bell pepper, if using.

Lightly add the sliced tomatoes on top of the frittata.


Bake for approximately 30 minutes. This is approximate because different ovens cook differently, I have noticed & often I'll get really adventurous & use my "convection" function & it throws the whole equation off. Basically, start checking it about the 25-30 minute mark.

The frittata ready when a fork inserted in the center comes out clean and the edges have stared to brown. It's perfectly fine for the center to be just a little bit moist--almost runny looking, but not where the whole middle section is a puddle. I have learned that several of the ingredients contribute to the water content in the recipe and that the dish eventually firms up.

Let the frittata stand for about 10 minutes before serving.

Great dish to serve with crusty bread, sausage (we like Morningstar), and fruit.

*Can use egg whites for a portion of this amount if desired-I usually do about a 1/3 of the eggs as egg whites.

**If you are really smart, this dish can be prepared the night before & thrown in the oven in the morning as the guests begin stirring. I've done that on a previous occasion & been pleasantly surprised.

Most Requested Recipe: Hot Corn Dip

Consider yourself blessed that I am passing this recipe along. Just kidding. It's so, so, so good!!!

This is sort of like redneck food.....half canned, half not. And so easy, even a caveman could do it.

Adjust seasonings according to your liking if you prefer spicier food.

HOT CORN DIP

1 (12.5 oz) can white corn, drained
1 (12.5 oz) can yellow corn, drained
OR
a frozen bag of corn (16 oz is what I usually use)
1 (10 oz) can diced tomatoes with green chile peppers, drained (Rotel)
1 (8 oz) package cream cheese, softened (we use 1/3 less fat)
½ tsp. chili powder
½ tsp. garlic powder
chopped fresh cilantro, to taste (we use about ½ a bunch)
1 to 1 ½ cups of shredded Mexican cheese blend (or Cheddar)
Salt & pepper to taste

Preheat oven to 350 degrees.

In a medium baking dish, mix all ingredients.

Bake for 30 minutes or until hot and bubbly. Serve with tortilla chips.


NOTE: This dip makes a lot--it can serve about 10-12 people. In my opinion, it tastes better made with frozen corn instead of canned corn, but it really won't kill you to use the canned stuff.