Rockin' Chocolate Chip Almond Cookie Squares (Blondies)

Stumbled across this on the internet and it is great!  So easy!

Rockin' Chocolate Chip Almond Cookie Squares (Blondies)

1/4C butter (we used dairy/soy free Earth Balance)
3/4C almond butter (Barney's Brand is made in a dedicated almond facility)
2 large eggs (or 2 flax eggs for vegan version)
3/4C brown sugar
1 tsp vanilla
3/4C millet flour
1 tsp baking powder (corn free - 1/2tsp cream tarter + 1/4 tsp baking soda)
1/4 tsp sea salt
3/4 cup chocolate chips (Good Life Brand)

preheat oven to 350.  Grease 8x8 pan. Beat butters together until creamy.  Add eggs, sugar, vanilla.  Beat until smooth.  Whisk together flour, baking powder, and salt.  Mix into wet ingredients until combined.  Fold in chocolate chips.  Bake about 25 minutes.  Let cool 45 minutes.

Carrot Chowder

Someone posted a recipe for Carrot Chowder on a fb group I am a part of that looked interesting.  I played with it and created this yummy Chowder.  We served it with Cook's Illustrated Croissant rolls (which I will have to post - so good!) we had in the freezer.  Yum!  The kids really liked it. 

Carrot Chowder

1/2 stick butter
2 stalks celery, chopped
1/2 large onion, chopped
2-4 cloves garlic, chopped
1 LBS bag carrots, chopped about 2 1/2 to 3 cups
1 QT V8 juice (the tomato kind)
1 1/2 cup water
1 LBS ground hamburger, cooked (or ground turkey, ground chicken, or smoked sausage - or omit for a vegetarian dish)
1/2 green pepper, chopped
1/2 tsp ground pepper
1/2 tsp marjoram
1/2 tsp salt
2 can cream chicken or cream celery soup
2 cups uncooked barley

In a large stock pot with a lid, melt butter on medium heat.  Add celery, onion, garlic, and carrots.  Cook until tender, stirring often (may need to turn up the temperature and add a little of the water - you don't want them to burn).  Add water and V8.  Using an immersion blender, blend the vegetable mixture (this is optional, but I like the texture).  Add ground beef, green peppers, spices, cream soups, and barley.  Bring to a boil.  Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally. 

Halloween - this is a really bright orange color which would be fun to serve for Halloween dinner.  Pack in the veggies before the candy!

Garden Veggie Pasta Bake

Garden Veggie Pasta Bake

(makes 2  9x13)

10 cups cooked pasta (see note below)

3 jars 24oz Garden Vegetable pasta sauce (my favorite is Prego)

2 LBS cooked ground beef (could omit to make it vegetarian)

2 PKG 16oz frozen California-style veggies, thawed or added to pasta water (or Italian - the mix my local store carried had snap peas which I like fresh but not frozen so look for a veggie mix that appeals to you and your family)

8 oz Monterey Jack cheese, shredded

16 oz shredded mozzarella

Save a step - after pasta has finished cooking, toss in frozen veggies for a couple minutes into the boiling water.  Drain together.  Combine all ingredients except mozzarella in a large bowl.  Divide between 2  9x13 or 4 8x8 freezer proof baking dishes.  Top with mozzarella.  Cover with plastic wrap and foil.  Freeze.  Thaw in fridge 1 day ahead.  Bake 350 for 40 minutes UNCOVERED (remove plastic!)


The inspiration for this came from a recipe I found on-line y-e-a-r-s ago and I have lost where it came from.  I did change it a little, but the concept is still the same.  I love how the veggies are hiding in the yummy pasta!

Quinoa-Stuffed Portobello Mushrooms from Pampered Chef

I have been wanting more healthy dinner ideas but amidst the room re-model we've eaten ALOT of pizza.  Here was a yummy looking recipe that I'm pretty sure my kids won't eat...  And I KNOW my husband won't eat (mushrooms) - but who's up for lunch??

Quinoa-Stuffed Portobello Mushrooms

4 large portobello mushrooms with stems divided
1/2 cup uncooked quinoa
1 cup vegetable broth
3 TBS balsamic vinegar, divided
1 small zuchini
3/4 cup canned quaretered artichoke hears, drained
4 green onions with tops
2 plum tomatoes
2oz Asiago cheese
2 TBS chopped fresh basil leaves
1 garlic clove, pressed
1/4 tsp coarsly ground black pepper

Preheat oven to 375°F (190°C). Line

Large Sheet Pan with foil. Remove stems from

mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup (125 mL) using

Food Chopper

. Place quinoa in (7-in./18-cm) Strainer and rinse under cold water 30

seconds. Bring broth to a boil in

(2-qt./1.9-L) Saucepan over medium-high heat; add

quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or

until liquid is absorbed. Place quinoa mixture in

Classic Batter Bowl.

2. Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see

Cook's Tip). Place mushrooms, rounded side down, onto pan. Place 5 tsp (25 mL) of the

vinegar in

(1-cup/250-mL) Prep Bowl; brush generously over both sides of mushrooms

using

Chef's Silicone Basting Brush.

3. For filling, chop zucchini using

Santoku Knife. Thinly slice artichokes and green onions.

Seed and dice tomatoes. Grate cheese using

Rotary Grater. Add zucchini, artichokes,

onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp (5 mL) of the

vinegar to quinoa mixture; toss thoroughly to combine.

4. Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender.

Place mixed greens and remaining 1 tbsp (15 mL) vinegar in

Stainless (2-qt./2-L)

Mixing Bowl

; toss to coat. Serve mushrooms with mixed greens.

Yield: 4

Potato, Squash, and Cheese Gratin

This recipe was originally from www.thekitchn.com/recipe-potato-squash-and-goat-90647 entitled: Potato, Squash, and Goat Cheese Gratin.  It looked good but I was missing some things and frankly, I don't like goat cheese (yes I try it over and over and still come to the same conclusion).  So I changed it and it came out great!  But if you like goat cheese (bleck) maybe you should try the original and see how it goes.  As mentioned in her post,  you're going to want a mandolin.  There is one on Amazon for only $20 that gets great reviews.  After giving myself carpal tunnel making this the first time, I decided to buy one myself.  As for my version, here is:

Potato, Squash, and Cheese Gratin
9x12 serves 6-8

4-6 small/medium yellow squash (large squash are bitter)
6-8 red potatoes
1 small/medium red or Vidallia onion (optional)
1/3 cup olive oil
8oz sharp cheddar, graded (again, Cabbot Seriously Sharp is my favorite)
4oz (or more if you like) cream cheese
1/2 cup milk (don't use skim - if that is all you have, half/half or cream can be used)

Preheat oven to 400.

Use a mandolin or chef's knife to cut the squash, potatoes, and onion very thin - 1/8inch or less - and as evenly as possible.  Place in a large bowl.  Pour olive oil over the sliced veggies and stir or toss to coat.

Layer in 9x12 pan that has been sprayed with non-stick oil - sliced veggies, dots of cream cheese over the whole pan (2oz) (take two spoons, get some on one spoon and push off dots with the other spoon), layer of 1/3 of the cheese.  Sliced veggies, dots of cream cheese (2oz), layer of cheese (1/3 of the cheese).  Layer of veggies, last of the cheese. 

Pour milk over the whole dish.  Bake for 45 minutes or until the cheese is bubbling and brown.  Serve warm.  Left overs don't fair that well just so you know.  So eat up!

Chia-Seed Pudding

This is compliments of Food and Wine magazine.  While sitting in a waiting room I came across this recipe and was very excited about it.  It didn't let me down - the first batch I made was yummy!  WARNING - if you don't like the texture of tapioca pudding, do not make.  This is very tapioca-like.

Chia-Seed Pudding

2 1/2 cups Almond milk (if you want it thicker, reduce)
3 TBS Agave nectar
1/2 cup chia seeds (super food high in omega fatty acids but they have to be soaked before they can be used by our bodies)
1/2 tsp finely grated lemon zest (I omited)
1 tsp vanilla extract (I added - optional)
about 1/4 cup chopped dates (I added- optional)

Combine milk and Agave in a medium container.  Stir to combine.  Add chia-seeds, zest (if using), extract (if using), and dried fruit (if using).  Stir.  Cover and refigerate until thick - at least 4 hours or overnight.  Stir occasionally.

***Rae Note: I heard that making it with chocolate almond milk and grated orange was very good.

Eggplant and Tomato Stew with Chickpeas

from: My-Crockpot-Recipes.com

Eggplant and Tomato Stew with Garbanzo Beans

Ingredients:
1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf


Directions:
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.

Drink your greens Kale Smoothies

A friend of mine sent me some recipes for some "green" smoothies. The idea is that you can tastefully drink your healthy (but sometimes not so tasty) greens in a fruit smoothie. These are not my recipes, but I wanted to share them for anyone who is interested in making them. I tried the Orange Cream and loved it! It was SOO much better than the ones I had come up with on my own. Disclaimer: It isn't going to taste like a normal smoothie so don't expect it to. BUT it is very healthy and I personally feel, tasty. I used regular vanilla soy, but the Very Vanilla from Silk might be mighty fine.... You could probably use regular milk or vanilla almond milk.

Combine ingredients into a bender. Blend until smooth (really smooth - you don't want to see green flecks floating around in it. A quality blender is helpful. Mine is a Kitchen Aid 5 speed and it does a great job)

Orange Cream Kale

2 cups vanilla soy milk
3 whole kale leaves
1 ½ cups frozen tropical fruit
Fruit of 1 fresh orange or one 7-oz can mandarin oranges, drained
¼ cup dry milk
6 oz (½ of can) frozen orange juice concentrate
6 oz vanilla yogurt

Blueberry Lime Kale

2 cups soy milk
3 whole kale leaves
1 ½ cups frozen blueberries
½ cup pineapple chunks
6 oz blueberry yogurt
4 Tbsp lime juice (lemon is nasty with kale)

Berries & Kale

2 cups soy milk
3 whole kale leaves
1 ½ cups frozen mixed berries
½ cup frozen tropical fruits
2-3 Tbsp dry milk
6 oz (1/2 of can) frozen juice concentrate of apples or any berries
6 oz mixed berries yogurt

Strawberries & Cream Kale

2 cups vanilla soy milk
3 whole kale leaves
1 ½ cups frozen strawberries
½ cup frozen tropical fruits
¼ cup dry milk
two 6 oz cups strawberry yogurt

Tropical Kale

2 cups soy milk
3 whole kale leaves
2 cups frozen tropical fruits
6 oz pineapple yogurt
4 Tbsp lime juice (not lemon!)

The following is taken from http://www.everynutrient.com/healthbenefitsofkale.html

"Kale provides an excellent source of vitamins B6 and C, carotenes, and manganese. It is also a very good source of vitamins B1, B2, and E, fiber, iron, copper, and calcium. Kale has almost three times as much calcium as phosphorus. This is a beneficial ratio because high phosphorus consumption has been linked to osteoporosis since it reduces the utilization and promotes the excretion of calcium. Kale and collard greens exhibit the same anticancer properties as other members of the cabbage family. "

Spinach Patties

I got this recipe from one of my good friends. Although I liked it, I thought it could use a little something extra. These are easy to make and mostly healthy and pretty cheap. Not to mention, you probably have what you need to make them already, and who doesn't love that?

Spinach Patties

1 box frozen spinach
1 1/2 cup cooked rice
1/2 cup flour
2 eggs
1/3 cup diced onion (more or less depending on your taste - it will be raw so keep that in mind)
1-2 TBS cream cheese
salt and pepper to taste

Put spinach in a microwave safe bowl and microwave for about 3 minutes. Stir with a fork. Microwave for an additional 1-2 minutes. Then using clean hands, squeeze out the liquid from the spinach into the sink and transfer dry spinach to another bowl (one handful at a time).

Add the rest of the ingredients and mix well.

Heat on the stove top about 1/4 cup vegetable oil in a 10inch skillet to med-high to high heat (you know how well your stove works).

Form the mixture into small patties, about 1/4 cup, using clean hands. Drop CAREFULLY into the hot oil.

Cook about 2-3 minutes on each side - until light golden brown and crisp. Place cooked patties on a plate lined with paper towel.

Serve with white sauce, recipe follows...


WHITE SAUCE

There are many ways you can make a white sauce. You can make a plain roue:

1 cup milk
1 TBS butter
1 TBS flour

Heat on stove top over medium/medium-low heat until thickened. (bland in my opinion)

You can make it a cheese sauce by adding your favorite shredded cheese to the above mixture and stirring until melted. You would do this as a start to a home made mac and cheese, BTW.

OR --- you can make an Alfredo sauce...

Basic Alfredo

1/2 cup milk (cream works best if you have some, don't use anything less than 2%)
1/4 cup Parmesan cheese
1-2 cloves garlic, pressed with a garlic press

Heat over medium heat, whisking constantly until thickened. You can add milk and parm to reach the taste and consistency you desire.

Mexican Lasagna - NOT a taco in a pan

I don't generally care for lasagna that goes below the border, however, this one is pretty tasty. I have added some additions noted below in bold that I haven't tried yet, but I think would be yummy. Give it a try and let me know.

1 (15oz) can black beans, drained and rinsed
1 (14oz) can dice crushed tomatoes
1 (16oz) can refried beans
1/4 cup chopped cilantro
1 clove finely minced garlic
1 (4oz) can chopped green chilies
2 cup corn, canned or frozen
2 scallions, minced
1/2 tsp. cumin
1/2 tsp. oregano
8 corn tortillas
1 1/2 - 2 cups Monterey Jack cheese
1/2 - 1 cup cheddar cheese
sour cream, optional

options to mix it up - Enchilada Sauce and shredded chicken

Oven 400

In a large bowl, mix together beans, tomatoes, cilantro, garlic, chilies, corn, scallions, cumin and oregano.

Spray with non-stick cooking spray a square 2 quart baking dish. Place two tortillas down (or however many will fit to cover the bottom). Spread with a thin layer of refried beans. Spread 1/3 of the bean mixture over tortillas. Sprinkle with 1/3 of Monterey Jack cheese. Repeat layering twice more - it helps to put the refried beans on the tortillas before you put them on the casserole. For the last layer, put tortillas to top, sprinkle with cheddar cheese.

Option to mix things up - add in shredded chicken to bean mixture and cover prepared casserole in enchilada sauce - probably only 1/2 a 15 oz can.

Bake 30-40 minutes until hot through-out.

Vegetarian Stuffed Peppers

This is a GREAT inexpensive, healthy, and delicious recipe. The first time I had these was after Noel was born. My good friend Tisha Hunt brought them over for us. The variation I make is what she made for us. The original recipe calls for barley instead of lentils and rice (see below). I usually have lentils and rice, so that is what I use. But if you have barley, give it a try! It doesn't take too long to make if you can plan a little - cooking your rice and your lentils at the same time - even earlier in the day if you wanted. From there it is a snap to go together.

Vegetarian Stuffed PeppersMakes: 4 Peppers; serves 4

2 large or 4 small green or red bell peppers (I find it actually makes 5 small peppers)
1 tablespoon olive oil
½ cup chopped onions
2 cloves garlic, minced
15oz can diced tomatoes (or 1½ cups chopped tomatoes)
2 tsp dried parsley (or ¼ cup chopped fresh parsley)
2 cups cooked green lentils (about 1/2 LBS of lentils - follow cooking directions on the bag)
1 cup cooked brown rice (about 1/2 cup dried rice - follow cooking directions on the box)
½ teaspoon salt, or to taste
¼ teaspoon pepper
¼ cup grated Parmesan cheese

mozzarella

sour cream

1. Preheat the oven to 375ºF.
2. If using large peppers, cut them in half through the stem, discard seeds and pith; or, if using small peppers, cut off the top with the stem, then remove seeds and pith. Blanch in boiling water 4 minutes; drain.
3. In a medium skillet, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the lentils, rice, salt, pepper, and Parmesan cheese. Spoon the mixture into each of the prepared pepper shells. Top with mozzarella cheese or serve with sour cream when they're done.
4. Bake 20 minutes or until filling is heated through.

The original recipe calls for ¼ cup snipped fresh dill along with the parsley and 3 cups cooked barley instead of the rice and lentils. So mix it up one day if you want to! I don't care for dill so that is why I leave it out. If you like it, add it in! Or leave out the rice and do 3 cups lentils - it is up to you.