Sunday, December 21, 2008

Looking for a GREAT hummus recipe

I was wondering if anyone has a great hummus recipe that they can recommend. I would love to have one but feel overwhelmed looking on allrecipes. I will probably use one there if no one does have one but thought I would rather check here first.

Tuesday, September 23, 2008

bottled/ frozen salsa...yum, yum!

So here in NY we have been enjoying tomatoes and more tomatoes than you could ever imagine. They are so good and sweet and CHEAP! I found the recipe for bottled salsa and didn't have my jars so I froze it. It turned out just as good and we love it. Nigel has been taking into work to share and eats as much as he can of it at home! The only down fall is that after filling 12 quart bags I am now down to only about 4 felt. It is SSOOOO good so if you feel like trying to freeze or bottle salsa I highly recommend this one. One of the things that make it so great is that it doesn't use vinegar but lime juice so it has a real salsa taste instead of a pickled flavor. I got it off of recipezar if you want to check it out on the web and read the comments:

Canned (Bottled) Salsa Recipe or Frozen

5 hours | 4 hours prep

12 500ml jars

* 8 quarts plum tomatoes (or whatever fresh yummy tomatoes you can find!)
* pickling salt
* 6 large onions
* 2-3 heads garlic
* 1 lb jalapeno pepper
* 6 large mild bell peppers
* 2 1/2 cups minced cilantro
* 1/4 cup ground cumin
* 1 (5 1/2 ounce) can tomato paste
* 3 tablespoons lime juice (Per 500 ml jar)

1. Bring a large pot of water to a boil.
2. Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
3. Transfer them to a large bowl or sink full of cold water.
4. Fish them out and peel them.
5. Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
6. Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
7. When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
8. Boil for 10 minutes.
9. If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
10. Meanwhile, peel and chop the onions.
11. Peel and deseed the peppers, and chop them.
12. Peel and mince the garlic.
13. Mix the tomato paste with cupful of the tomatoes until it is lump-free.
14. Mix all the ingredients except the lime juice in a large kettle or pot.
15. Bring the salsa to a boil.
16. Lift the sterilized jars from the boiling water bath and empty them.
17. (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
18. Add 3 tbsps lime juice to each jar.
19. Pack the salsa into the jars.
20. Wipe rims, and seal according to manufacturer's instructions.
21. (Generally, boil lids and rings for 5 minutes).
22. Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
23. Remove, allow to cool, and check seals.
I followed the recipe as above but instead of salting the tomatoes and letting them sit for so long I just boiled them in a pot for a bit. I also just added some of the lime juice to taste, be sure and salt to taste as well. For the jalapenos I added about 1/2 pound without seeds and then a couple extra with seeds to achieve the taste we wanted. It makes a HUGE batch so you want a really big pot or to have two pots ready. I chop everything up and mix it together and a large bowl or pot and then I blanch and coarsely chop the tomatoes. Don't worry about getting them diced to small they will get chopped up more just because you are cooking and stirring them.
~Kim Campbell

Wednesday, July 2, 2008

orange juice popsicles

my mother used to always make these for us. i still love them and my kids go NUTS over them.

- orange juice

-pour into popsicle molds -freeze and enjoy!

i got my popsicle molds at ross.

white trash popsicles

1. put dixie cups on a cookie sheet.
2. put some sprinkles in bottom of cups.
3. mix 2 1/2 cups chocolate milk and 1 4-serving size package of instant chocolate pudding mix and pour into cups.
4. cover cups with foil and push a popsicle stick through the foil all the way through to the pudding.
5. freeze about 4 hours. remove foil and tear paper cups off. enjoy a not so healthy but fun treat

Homemade Granola Bars

1 10 ounce bag marshmallows ( I used 10 ounces of marshmallow creme)
1/4 cup butter or marg.
4 cups of granola
1 1/2 cups rice crispies
1/2 cup sunflower seeds, or nuts, or chocolate chips or mini M&M's - be creative

1. melt marshmallows and butter in saucepan until melted and remove from burner
2. stir in all other ingredients
3. press into 13x9 pan and put in fridge to cool.
4. cut, eat and enjoy

my kids went nuts over these! It makes a ton and is somewhat healthy!

Super easy BBQ chicken kebabs (Parenting Magazine)

prep: 10 minutes
broil: 6 minutes

*8 chicken tenders
*8 wooden skewers, presoaked
*1/2 c. ketchup
*1 TBs. brown sugar
*1 tsp. cider vinegar
*1/2 tsp worchestershire sauce
*salt and pepper

1. Preheat broiler. Cover broiler pan with foil; coat with spray. Thread chicken onto presoaked skewers.
2. Mix ketchup, brown sugar, vinegar, and worchestershire sauce in a small bowl. Season chicken with salt and pepper and brush with sauce.
3. Place on pan and broil 6 inches from heat for 3 minutes. Turn and brush with remaining sauce. Cook an additional 3 minutes.

Little dippers (Parenting magazine)

Lemon-dill dip
*1 c. low-fat plain yogurt
*1/3 c. fresh dill, or 1 1/2 TBs. dried
*1 tsp. grated lemon zest
*1 TBs. lemon juice
*salt and pepper to taste (I just omitted this as it already has a lot of flavor)

Stir ingredients together in a small bowl. Chill until ready to serve with fresh green beans, assorted veggies or crackers.

Sweet Tortillas (Parenting Magazine)

*1/2 c. reduced-fat cream cheese, softened
*1 TBs. honey
*dash vanilla
*4 whole-wheat soft tortillas (6 in. size) (I personally hate wheat tortillas, yuck)
*1/4 c. raisins
*1/4 c. grated carrots

Stir together cream cheese, honey, and vanilla in a small bowl; spread 2 TBs. on each tortilla. Top tortillas with 1 TBs. each of raisins and carrots. Fold in half; cut into 2 triangles.

Kids can help, great for picnics. Per serving (2 triangles): 193 calories, 7 g fat (4 g saturated), 297 mg sodium, 20 mg cholesterol.

Devilish eggs

*6 hard boiled eggs, peeled
*1/4 c. light mayonnaise
*1/4 tsp. salt
*dash black pepper
*1/4 tsp. dry mustard

1. Cut eggs in half lengthwise, and remove yolks to a small bowl. Reserve whites. Add mayonnaise, salt,pepper, and mustard to yolks; mash with a fork to combine.
2. Spoon yolk mixture into egg whites; sprinkle with paprika before serving.
Great recipe kids can help with, great for picnics.

Per serving: (2 halves): 111 calories, 9 g fat (2 g saturated), 219 mg sodium, 215 mg cholesterol
-from Parenting Magazine

Crunchy Quesadillas

This is ridiculously easy, but it is my kids new favorite so please don't laugh.

Flour or corn tortillas (fajita size)
Refried Beans
Shredded Cheese
Tostada shells

Start with a soft tortilla, spread beans, sprinkle cheese, and put the tostada on top. I don't flip them, they melt fine without. Cut with a pizza cutter and serve with your favorite dipping sauce (Ranch, Ketchup, BBQ, Salsa, Guac, etc.)

I love that they are getting the beans, it makes me feel better about feeding them quesadillas every other day. A fun new twist on a classic favorite.

I also buy as much fresh fruit on sale as I can, if they don't eat it before it gets too ripe, I freeze what is leftover and make smoothies. That's all I got. Hopefully somebody more creative than me will pull through!

Tuesday, July 1, 2008

new category

alrighty ladies, the new category is..... SUMMER SNACKS FOR KIDS!!! these don't even have to be healthy ones (although some of those would be nice). i am running out of ideas for my kids that want to eat constantly and so is every mom that i talk to. i know that everyone is busy, but get posting!!!

summer grilling is next.

Sunday, May 11, 2008

new category?

what do you guys want next?

Saturday, April 5, 2008


1 lb cooked chicken.
1 cup cooked brown rice (cooking the rice in chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tablespoons of butter
2 Tablespoons of flour
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 teaspoon of dried mustard
1 1/2 cups of milk
squeeze of lemon juice (optional)
1 Tablespoon of mayonnaise (optional)
1 1/2 cups of cheddar cheese, shredded
1/2 cup bread crumbs for topping
1/4 slivered almonds for topping
Melt the butter in a medium saucepan. Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the shredded cheese. Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top. Add the mayonnaise and lemon juice if using and mix until combined. Spread the breadcrumbs and slivered almonds over the top. Bake uncovered for about 30 minutes at 350 degrees.

This is pretty easy to throw together. It unfreezes well and it's so nice to have for when you just don't feel like figuring out what to make for dinner (or take to your friend who just had a baby). It's good with a fresh green salad too!

Wednesday, March 19, 2008

WAY too easy "Enchiladas"...

So this is a total cheat on meal making, but I just thought this was so clever when a friend made it for us. Please don't judge me. ;-) All you need are three things:

-Frozen burritos or chimichangas (I prefer chimichangas with shredded beef from Costco)

-Can of enchilada sauce

-Shredded cheese (I use the Mexican blend from Costco)

Place burritos on the bottom of baking dish. Pour desired amount of enchilada sauce over burritos (I cover them until the sauce covers them and bottom of dish). Cover burritos and sauce with cheese. Freeze.

Bake at 350 for 45 to 60 minutes for about 6 burritos. More time may be needed for more than 6. Cover if cheese starts to brown. Serve with lettuce, tomatoes, sour cream and guacamole. Ole!

Saturday, March 15, 2008

new category

we have had requests for FREEZER MEALS. so, basically anything you can freeze and it still tastes good when you are ready to use it. i am excited about this one, because i never freeze anything. lets get cooking (and freezing)!

Tuesday, March 4, 2008

Hearty Tomato Sauce

Cook in large shallow sauce pan (I can't remember the technical term)

*1/4 can tomato paste (can be substituted with tomato sauce)
*1 TBs. olive oil
Saute until mixture gets bubbly and dark red. Then add:
*minced garlic (however much you like)

*1/2 c. chopped carrots (I like to use 3/4 C.)
*1/2 c. chopped celery
*chopped onions
(I like to put these all in a food processor)
*1 can diced tomatoes
*1 can tomato sauce (14 oz)

Add salt, pepper, and italian seasoning to taste. Bring to boil then put on 2 (or in the middle of medium low and low) and cover with lid. Let simmer until ready to eat, the longer it sits the more flavorful it gets. This sauce is good on any pasta. You can also add a vegetable puree. And best of all, it freezes GREAT! This sauce is hmmmm, hmmmm, good!

Monday, March 3, 2008


*this recipe is from kim campbell.

SOOO...I really don't have a bunch of meatless dishes or at least any that are really unique (we mostly consume meatless spaghetti, baked potatoes, beans and rice, pizza and so on). We do love pizza though for Friday nights and I have spent way to much time trying to find the perfect sauce and I finally have or at least we LOVE it. So here it is with our favorite crust:

Italian Tomato Sauce/Pizza sauce

3 (28 oz) cans Italian-style diced tomatoes
2 large cans tomato paste (the size larger than the 6 oz)
2-3 T sugar, to taste
3 T Italian seasoning
3 T parsley3 T basil
2-3 T garlic powder
pinch of pepper

Mix together and cook until warm through. I just let the sauce sit for awhile and all the flavors mix well. I also make a huge batch and freeze it in 2 c. portions for two pizzas. If you don't like the chunky tomatoes I don't think it would hurt to chop or blend them. We like the chunks so I have never tried.

Semolina Pizza Dough
(This crust is best thin so I make two pizzas from this recipe and we enjoy the leftovers the next day or it allows me to make a vegi pizza for Nigel and I and cheese for the kids.(

1 1/2 c warm water
1 t. sugar
1 pks yeast ( I use 3 t)
1 T olive oil
2 3/4 C flour1
1 1/2 c farina cereal or semolina flour (I use farina because I can get it in bulk at Win Co)
1 1/2 t salt

combine a bit of sugar and hot water. Stir to a warm temp so as not to kill the yeast. Add the yeast and set aside until foamy. In a lrg bowl combine the flour, farina, sugar and salt; stir. Add the oil and mix until crumbly (if you have a kitchen aid I use the T hook here), add the yeast mixture and continue mixing for a couple of minutes more ( I then use my hook to knead the dough for a few more minutes). Let it rise until double and then divide into two portions. Bake with toppings for about 15-17 minutes on 400 degrees on the bottom rack.

Saturday, February 9, 2008

Tamale Pie

¾ cup chopped green pepper
1/3 cup chopped onion
2 cloves garlic, minced
1 tbls. Cooking oil
1 can black beans, drained (or 1 ½ cups cooked beans)
1 small can tomato sauce
1 can whole kernel corn, drained
1 tsp. chili powder
1 tsp. cumin

½ cup cornmeal
½ cup flour
1 tsp. baking soda
¼ tsp. salt
1 egg
½ cup buttermilk
2 tbls. oil
½ cup shredded cheddar cheese

Heat oven to 400°. Cook green pepper, onion, and garlic in oil in a skillet until tender. Stir in beans, corn, tomato sauce, and spices. Cook until bubbly; pour into greased 8-inch square baking dish. Then, in a mixing bowl, stir together cornmeal, flour, baking soda, and salt. Combine egg, buttermilk, and oil; add to cornmeal mixture and stir until combined. Fold in cheese. Spread evenly over bean mixture. Bake 20 minutes, or until golden brown. Serves 6.

Creamy Poached Eggs

I don't like to cook for breakfast so we usually eat stuff like eggs for dinner. This is an easy, tasty dinner or brunch dish. For dinner this tastes really good with sliced tomatoes or roasted asparagus on the side.

3/4 cup shredded sharp cheddar or American cheese
3 oz. cream cheese, cut into cubes
1/2 cup milk
1/4 tsp. pepper
4 eggs
4 slices of toast or English muffin halves

In a skillet combine shredded cheese, cream cheese, milk, and pepper over medium-low heat. Cook and stir until they combine into a creamy sauce. Remove from heat and carefully crack the four eggs into the pan, leaving space in between each one. Cover and cook over medium-low heat about 3-5 minutes until eggs are cooked. Serve each egg on a piece of toast with some of the sauce on top.

Friday, February 8, 2008

Cheesy Lasagna Rolls

I know this is more Italian food, but we just tried it last night and it was really good. It also makes quite a lot, so you can freeze half and save it for another time.

1/2 package lasagna noodles, cooked and well drained
1 package cream cheese (8 oz), softened
1/4 cup butter, softened
1 egg
1 1/2 cups ricotta cheese
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
3-4 cups spaghetti sauce (about 1 jar)

Beat together the cream cheese and butter until well combined. Mix in ricotta, egg, parsley, salt, and pepper. Blend thoroughly. Spread a generous amount of filling on each noodle and then lightly roll up. Place rolls in a greased 9x13 pan with the open side down. Pour sauce over rolls and top with mozzarella and parmesan cheese. Bake, uncovered, at 350 degrees for 50 to 60 minutes.

Tuesday, February 5, 2008

Lentil Spaghetti Sauce

This recipe makes quite a bit but it freezes really well to be used for other meals. It is also really good used as the spaghetti sauce of the spaghetti pie that I just posted before this or on the polenta lasagna that Jessie posted.

1 cup onion, chopped
2 green peppers, diced
2 tsp. oil
1 tsp. pepper
2 Tbsp. +1 tsp. dried oregano
1 Tbsp. fresh or dried parsley
1 Tbsp. +2 tsp. dried basil
1 tsp. garlic powder
4 cups tomato sauce
1 cup tomato paste
4 cups water
1½ - 2 cups lentils, rinsed
1 can (16 oz.) mushrooms, drained
2 Tbsp. Parmesan cheese

Note: The recipe does not require the lentils to be cooked before hand but I will often cook them for about 10 minutes before adding them to the sauce to ensure tenderness. Also, if the sauce gets dry, simply add extra water.

1. Sauté onions and green peppers in oil about 10 minutes.
2. Add seasonings, tomato sauce, tomato paste, lentils, mushrooms, water, and cheese.
3. Simmer on low for 2-3 hours (I know the 2-3 hours sounds intimidating but it is well worth it in the end), stirring occasionally. Keep pot uncovered.
4. Prepare pasta according to package instructions 10 minutes prior to meal.
5. Serve over hot pasta with more grated Parmesan cheese.
Makes 10 servings

Spaghetti Pie

This recipe makes 2 pie plates full. It is a really good recipe to make and freeze the secone one or if you are bringing a meal to someone else.

1lb. Spaghetti
2 Eggs
1/2 Stick Butter
1 Tbsp. Parsley
1 qt. ricotta cheese (I usually use half this amount and it comes out great)
1/2 cups Parmasan Cheese
8 oz. Mozzarella Cheese
1 jar spaghetti sauce

1. Mix Spaghetti with butter
2. Mix Ricotta, eggs, and parsley; add to spaghetti
3. Put spaghetti in 2 pie plates
4. Sprinkle with Mozzarella
5. Pour spaghetti sauce an top and sprinkle with Parmesan
6. Bake at 350 for 20 to 25 minutes, covered, and 10 to 15 minutes uncovered

Addictive Sweet Potato Burritos

Julia actually gave this to me, but I'll submit it anyway :) It's from allrecipes, and this makes 12 servings, so cut down if you aren't cooking for the neighborhood. Also the ingredients seem like a strange combination, but trust me, these are delicious.

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.

Monday, February 4, 2008

Veggie Quesadillas

Veggie Quesadillas
1 tbls. butter
3-4 green onions, chopped
1 cup fresh corn kernels (I often use canned)
1 cup zucchini, diced
1 clove garlic, minced
1 tomato, seeded and chopped
2 tbls. lemon juice
2 tbls. chopped cilantro
8 flour tortillas
1 cup shredded mozzarella, jack, or cheddar (whatever melts and tastes good; I probably usually use more than just a cup)

Melt the butter in a small skillet over medium heat; add onion, corn, zucchini and garlic, saute for 30 seconds. Add tomato and cook for 4 minutes; stir in lemon juice and cilantro (I usually add a little salt too) and cook about 2-3 minutes more. Turn heat down to low to keep mixture warm while making quesadillas. In a larger skillet, warm one tortilla and top with cheese. Add about 1/2 cup of the veggie mixture and then top with another tortilla (I usually sprinkle more cheese on top of the veggies). Cook 3 minutes on the first side, flip and cook another minute or two. Cut them into quarters to serve and top with salsa, sour cream, and/or avocado.

Polenta Lasagna

If you haven't eaten polenta before, you really should. It's yummy and cheap. This dish takes a little bit of work, but you can also make the polenta part earlier in the day or even the night before. And you don't have to make the sauce--any bottled sauce would be just fine.

4 cups water
1 cup cornmeal
1/2 tsp. salt
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tbls. chopped fresh basil

1 onion, chopped
3 garlic cloves, minced
1 28 oz. can Italian style diced tomatoes
1/3 cup tomato paste
1/2 tsp. sugar
1/4 tsp. oregano
salt & pepper
1/4 cup chopped fresh basil

In a medium saucepan bring 3 cups of the water to a boil over high heat. Meanwhile, in a medium bowl stir together the cornmeal, salt, and remaining 1 cup of water. Slowly add to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Turn heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally. It should be very thick; a spoon should stand up in the pan by itself. Remove polenta from the heat. Grease an 8-inch square pan and spread one-third of the polenta in the bottom of it. Sprinkle half of the parmesan, mozzarella, and basil over it (you can mix these together in a dish to make it easier). Dollop with one-third of the polenta, then add the rest of the cheese and basil. Top with the remaining polenta in an even layer. Let it stand at room temperature until cool, then cover with plastic wrap and refrigerate at least 1 hour or up to overnight.

Preheat the oven to 350. Uncover and bake the polenta for about 40 minutes, or until golden brown. Let it stands for about 10 minutes before cutting. Meanwhile, cook the onions and garlic in a small amount of cooking spray or olive oil over medium heat. When they are tender, stir in the tomatoes, tomato paste, sugar, oregano, and salt and pepper to taste. Bring to a boil over high heat, then reduce heat to medium-low and simmer for at least 20 minutes. Stir in the basil and cook for only 1 to 2 minutes.

To serve, cut the polenta into squares and spoon sauce over top.

Nacho Casserole

5 cups slightly crushed tortilla chips
2 cans black beans, drained (or 1 can pinto beans, 1 can black)
1 jar salsa
1 cup sour cream
1 can corn, drained
2 tbls. flour
1 cup shredded cheddar or jack cheese

Preheat oven to 350 degrees. Place 3 cups of the tortilla chips in the bottom of a greased 9x13 pan. Mix together the beans, salsa, sour cream, corn, and flour. Spoon over tortilla chips in pan and bake for about 25 minutes. Top with remaining chips and the cheese. Bake for another 5 to 10 minutes until cheese is melted. Top with extra sour cream and/or chopped cilantro for extra flavor.

Cucumber Salad

This is an easy salad that tastes good with any kind of spicy/heavy food like Indian curries or bean dishes. I don't really use a specific recipe, but this makes a decent amount for 3-4 people and is easy to double:

1 cucumber, coarsely chopped
fresh cilantro or parsely, chopped
yogurt or sour cream (whole milk yogurt is best if you happen to have some on hand)
salt and pepper
fresh or dried dill

Mix everything together in a dish; use enough yogurt to make it nice and moist. I make my own yogurt so I usually have some on hand. It also tastes good if you add some chopped tomato, and you can add some onion if you want more flavor.

Monday, January 21, 2008

Curried Garbanzos

Curried Garbanzos (Originally from Meatless Monday, but I've altered it a little)

1 large onion, coarsely chopped
3-4 cloves garlic, minced
1 tbls. oil
1-2 tsp. curry powder
2 15 oz cans garbanzos (chickpeas), one drained and one not
juice of 1/2 lemon
2 tbls. tomato paste
2 tbls. peanut butter

Saute onion and garlic in oil over medium heat until soft. Add the curry powder and cook for a minute or two until it gets nice and fragrant. Add the garbanzos (including liquid from one can), lemon, and tomato paste. Cook for about 5 minutes. Take out about half the mixture from the pan and puree it in a blender (or if you have a hand blender, stick it in the pan and blend up part of it--you want some garbanzos left whole, but some puree to make the sauce thick). Keep cooking for another five minutes or so, then add the peanut butter and cook just a few more minutes. Serve with rice. This tastes really good with a carrot salad or a nice cucumber/yogurt salad.

Middle Eastern Rice & Lentils, Greek Salad

Middle Eastern Rice and Lentils

1/2 medium onion, chopped
1 tbls. olive oil
1 cup brown rice (has to be brown)
1 tbls. tomato paste
2 1/2 cups water
1/4 tsp. cinnamon
1/4 cup lentils
1 tsp. salt
1/2 cup raisins
1/2 cup slivered almonds or pine nuts, toasted

In a large saucepan, sautee the onion in the oil until it is soft (medium heat). Add the rice and cook and stir for a few minutes until it is toasted. Add the water, tomato paste, cinnamon, and lentils. Bring to a boil, then turn down heat, cover, and simmer for 30 minutes. Meanwhile, preheat oven to 350 degrees. Stir the salt, raisins, and nuts into the rice. It should still be a little watery, add 1/4 cup water if it's dry. Place in a greased 9x13 pan, cover with foil, and bake for another 20 to 30 minutes.

Trust me, this is a very tasty recipe. I've served it for several different friends and they have all raved. It's kind of sweet, chewy, and crunchy all at the same time. It goes really well with a hearty salad. I like to serve it with this one:

Greek Salad
1/2 head romaine or green leaf lettuce
2-3 tomatoes, quartered
1 cucumber, peeled and sliced
1/2 green bell pepper, sliced
1/4 red onion thinly sliced
6 oz. feta cheese, broken in chunks
Black Kalamata olives (the recipe specifies 16, but I just buy a bunch and throw them in because I like them. You want the really strong olives here)

2 tbls. red wine vinegar
1 clove garlic, minced
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil

Tear the lettuce into bite size pieces and mix together with everything else (you don't have to be super exact, and I personally like to use more lettuce, tomato, and cucumber, because it makes a lot of dressing and I don't like my salad to be too "slimy"). Whisk together the vinegar, garlic, and seasonings, then slowly pour the olive oil in while whisking to combine. Immediately add the dressing to the salad and mix well.

Broccoli Cheese Casserole

This is one of our favorite meatless meals. It's really easy to double the recipe too. I like to serve it with baked sweet potatoes and a nice green salad.

Broccoli Cheese Casserole

1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 c. sour cream
1 c. small curd cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato peeled & sliced thin (optional)
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with mixer for 1 minute or until mostly smooth. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean, about 35-40 minutes. Serves 6-8.

new category

alrighty, we have several requests for the next category to be VEGETARIAN MEALS.