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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday, February 21, 2013

Kale Pizza

I've been learning new ways to use kale, besides just putting it into green smoothies and lasagna.  This is one of our absolute favorites.  Amazing.  The picture doesn't do it justice, believe me.  Or don't.  Just go try it for yourself.  :-)

Kale Pizza

3 really large handfuls chopped kale (You can buy a bag of pre-chopped kale or chop it yourself)
3 cloves garlic (use more or less to taste)
olive oil
parmesan cheese
mozzarella cheese
goat cheese (optional)

Make homemade pizza dough.  Yum!

Spread the dough out on a 9x13 pan.

{I actually like to use one recipe of dough to make 2 pizzas sometimes.  It makes a more thin and crispy crust.  I have done the Kale Pizza with the thick crust and the thin crust, and we liked the thin better.}

Spread olive oil all over the top of the dough.

Place the kale and garlic in a medium sized bowl (you need a bowl with a lid that fits it).  Drizzle a good amount of olive oil on the kale and garlic.

Put the lid on the bowl and shake until the kale and garlic are all coated with oil.

Dump it all on your pizza.  :-)

Sprinkle goat cheese, a little parmesan cheese, and then mozzarella cheese on top.

Pop it in the oven and cook for 10-15 minutes.  I do 10 for thin crust, 15 for thick crust.

The kale will get a little crispy, and it's oh.my.goodness, soo good.

My husband said it was the best I'd ever made.

Thursday, October 13, 2011

Taco Salad

I know this is so super simple, but it is one of our favorites here.  :-)  Taco Salad {aka Build your own haystacks} is healthy and yummy and makes a really quick supper.

Taco Salad
Add the following ingredients as desired in whatever order you please!
Lettuce {any kind you want}
Beans {sometimes we use refried beans and sometimes black beans}
Spanish Rice
Sour Cream
Salsa {we love Homemade Salsa - pictured here, or Pico De Gallo}

Add some chips and that's it!

Enjoy!  :-)

Friday, September 23, 2011

Potato Cheddar Soup

This soup is sooo good on a cold day!  Actually, we like it even on not so cold days too.  Paired with some rolls or focaccia bread, yum!  :-)  Easy and versatile, it will probably quickly become a favorite in your home, just like it is in ours.

Potato Cheddar Soup
4 cups (approx.) Potatoes {peeled & diced}
1 large onion {finely chopped}
1 stick celery {finely chopped}
1 carrot {finely chopped}
4 cups vegetable broth
1 1/2 cups milk or water {I use water most of the time}
2-3 Tbs. butter
1/2 tsp. salt
2 1/2 Tbs. all-purpose flour
1/2 tsp. dried sage
1/2 tsp. pepper
1 cup of grated cheddar cheese

Melt butter in large pot over medium heat.  Add chopped onion, celery, and carrot {I just chop these in the food processor}.  Cook, stirring often, until soft, about 10 minutes.

Add broth, water {if using milk, add later}, potatoes, and salt.  Bring to a boil, then reduce heat and simmer partially covered until potatoes are tender, approximately 15 minutes.

Using a slotted spoon, transfer the potatoes to a medium bowl and mash with a potato masher until desired consistency.  If you like a thicker soup, leave a few larger chunks and don't mash the potatoes super fine {this is the way I do it}.

Put the mashed potatoes back into the soup pot.

Stir in flour and spices with a whisk. 

Bring soup to a boil, then simmer {stirring often} until the soup thickens a little {about 5 minutes}.

Stir in cheese {and milk, if you are using it}.



Saturday, September 17, 2011

So Simple Spice Cake

This Spice Cake makes a good breakfast cake or snack cake {It's similar to muffins}.  The molasses and spices give it such a yummy and unique flavor!

So Simple Spice Cake
1 1/4 cups unsweetened applesauce
3/4 cup molasses
1/4 cup oil
1 egg {I like to use a flaxseed egg substitute}
2 cups flour {I use a mixture of whole wheat & all purpose}
1 tsp. soda
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt

Preheat oven to 325 degrees.

Stir together applesauce, molasses, oil, and egg till blended.

Stir in remaining ingredients.

Pour batter into a greased 9 x 9 pan.

Bake 45 minutes or until cake is done in the center.


Tuesday, September 6, 2011

Easy Cream Cheese Veggie Dip

This is a yummy dip for veggies or pita chips and also makes a great spread for sandwiches, tortilla roll-ups, bagels or crackers.  I love that it has fresh veggies, but they are ground up so small that your children won't even know they are eating them!  My kiddos love this stuff!  :-)

Easy Cream Cheese Veggie Dip or Spread
1 {8oz.} block cream cheese
1/2 carrot
1/4 bell pepper
1/4 cucumber
1/2 stick celery
1/4 cup broccoli

Pick 3 veggies from the ingredient list and chop them finely in a food processor.  {The 1st time I used carrot, bell pepper, and cucumber.  The 2nd time I used carrot, bell pepper, and celery.  Both were good!}

Place cream cheese and chopped veggies in a medium bowl and mix together well.  I used an electric hand mixer.

Serve and enjoy!

Tuesday, August 9, 2011

Fruity Yogurt Sundae

This is one treat you can eat without feeling guilty!  The Fruity Yogurt Sundae is yummy and healthy.  It makes a great breakfast, snack, or dessert.  I just finished eating this for lunch today!  :-)

Fruity Yogurt Sundae
Plain Yogurt
Fruit {I used Peaches here, but I've also used blueberries and bananas before, so do whatever you like!}
A drizzle of honey {optional - I do this once in a while for an extra special treat}

Grab a bowl and put all of the ingredients in one at a time.

Yes, it's that easy!  :-)


Friday, July 29, 2011

Easy Italian Pasta

This quick and easy Italian pasta is great recipe for using up garden tomatoes and fresh basil!  I created this dish because we had a lot of tomatoes that needed to be used.  We like this pasta so much that we've eaten it 3 or 4 times in the past few weeks.  My husband says it's like pizza in a pasta.  :-)

Easy Italian Pasta
4 medium tomatoes (diced)
1 handful of fresh Basil Leaves
1 handful fresh Spinach (optional)
1/4 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
4 cloves garlic (minced or thinly sliced)
1 lb. noodles (I've used bowtie or penne)

Cook noodles according to box directions.  If using Spinach, drop into pot with noodles after they are done.  Drain.

While the noodles are cooking, combine olive oil, salt, pepper, and garlic in a small pot .  Saute garlic over medium heat for about a minute.

Add tomatoes and basil and continue to cook for 3-5 minutes until desired tenderness.

Combine vegetables with noodles.  Top with shredded mozzarella.


Tuesday, July 19, 2011

Homemade Larabars

These snack bars are simply AMAZING!  Seriously, this is my new favorite food.  :-)  They are on the pricey side to make, but they are raw and full of nutrition!  I wish I knew what the protein amount is for one of these bars.

Homemade Larabars
2 cups almonds
1/4 cup flax seeds, chia seeds (I have used flax and chia, but flax is my favorite)
1/2 cup dried prunes, dates or raisins (I used prunes)
½ cup unsweetened shredded coconut
½ cup peanut butter
½ cup coconut oil (melted)
1-2 Tbsp maple syrup or honey (I used honey)
2-3 teaspoons vanilla extract

Chop almonds, flax seeds, and shredded coconut in a food processor until finely chopped.  Pour into a mixing bowl.

Chop prunes in the food processor.  Add to mixing bowl.

Add remaining ingredients and mix well.

Put the mixture in a glass 8x8 pan and press down.

Place in refrigerator until chilled.  Once chilled the bars stick together more (they won't be crumbly).

Cut into bars.  Store in the refrigerator.  These bars can also be frozen.


*this recipe is modified from this Nourishing Protein Bar recipe

Thursday, July 14, 2011

Pico De Gallo

This Pico De Gallo Salsa is so fresh and it's really easy to make.  I used tomatoes from our garden.  Yum!  It's been a while since I've made this, but my mother-in-law has been making it and that made me want to also.  I could eat this all the time!

Pico De Gallo
1 small onion, chopped
4 medium tomatoes, chopped
1/2 jalepeno with seeds removed, chopped
1/4 cup cilantro, chopped
1/8 tsp. salt
juice of one lime

Combine all the ingredients in a bowl.


Tuesday, June 21, 2011

Garden Spaghetti Sauce

This homemade spaghetti sauce is a long time family favorite and so easy to make!  It also works great for lasagna or other pasta dishes, and it freezes well.

Garden Spaghetti Sauce
I don't really measure these ingredients exactly, but I don't think you can mess it up very easily.  Sometimes I leave out the zuccini, mushrooms, and/or olives to save money or because I don't have them on hand, but it still comes out tasting great either way.  I think it's a wonderful way to sneak all the veggies in for family members that might not be so willing to eat them if they knew they were there!  This makes a big pot, but you can freeze the leftover sauce to use later.

All of the following ingredients I chop finely in my food processor:
2-3 carrots
2-3 stalks celery
1 medium or large onion
1 small zucchini
1 can olives (optional)

1 16 oz. package mushrooms (cut in small slices)
3 large cans tomato sauce
1 large can petite diced or crushed tomatoes
lemon juice (optional)
bragg aminos (optional)
garlic powder

Sautee all of the veggies in some olive oil in a large pot.

When the veggies get close to being tender, add tomato sauce and diced tomatoes.

Next, add all of the spices and the lemon juice* and bragg aminos*.  I don't really measure these, but you can't mess it up very easily.  Start out with a little and add more to taste.  You'll get to be a pro at just how much to put in!

Stir until all mixed together.

Let simmer for 1-2 hours.


*I don't always add these, but I do like the additional flavor they add.  A little goes a long way!

Tuesday, May 24, 2011

The "Buffalo" Panini

This recipe was inspired by a panini that I ate at a downtown restaurant while on a trip out of town.

The "Buffalo" Panini
French Bread {or whatever you like}
Basil {or Basil Pesto - I've used both}
Fresh Mozzarella Cheese
Olive Oil

Layer ingredients in this order:

A slice of bread, a few drizzles of olive oil, a few basil leaves, a few spinach leaves, a tomato slice, and a slice of fresh mozzarella.  Top with a slice of bread.

Cook the panini over medium heat in a skillet with a little olive oil until golden brown.  Flip and repeat.

Bite into the amazingness.  Enjoy!  :-)

Friday, November 12, 2010

Homemade Whipped Cream

I didn't just want the normal, sugary, store-bought whipped cream for my 3 year old's strawberry shortcake, so I invented my own!  I don't think anyone noticed.  :-)  If you're looking for a healthy whipped cream recipe, try this one...it tastes just like the real thing.

Homemade Whipped Cream
1 cup heavy whipping cream
1 Tbsp. fructose
1/2 tsp. vanilla

Chill your mixing bowl and beaters for about 30 minutes.

Beat the heavy whipping cream on high until soft peaks begin to form.

Add fructose and vanilla and continue to beat on high until the peaks get firm (like normal whipped cream).

That's it!


*I'd like to experiment with using honey or agave syrup as the sweetener, but I haven't tried it yet.  If you try it, let me know how it turns out!

Saturday, May 29, 2010

Easy Cheesy Baked Ziti

This is a super simple recipe!  I needed something quick one day and I just made it up on the spot.  Now it's one of my quick "turn to" dinners I make when I have a sudden change of plans or just need something fast and easy.  Plus it's super tasty too!

Easy Cheesy Baked Ziti
1 lb. penne noodles
26 oz. sauce (homemade or a jar of your favorite)
1 cup shredded mozzerella cheese (approx. - I don't think I've ever measured)
a few sprinkles of parmesan cheese
a small handful of shredded cheddar cheese

Preheat oven to 350 degrees.

Cook noodles according to package instructions.  Drain.

Mix sauce in with noodles.  Pour into an 8x8 pan.

Sprinkle with a handful of cheddar cheese.

Sprinkle with parmesan cheese.

Top with mozzerella cheese until cheese amount looks good to you.

Bake at 350 for 20 minutes.


Friday, May 14, 2010

Parmesan Chicken

This is one of our "family favorites".  This recipe is so simple and delicious!

Parmesan Chicken
1/2 cup butter
2 lbs. boneless, skinless chicken breasts (4 breasts)

Blend following ingredients in food processor until it resembles small bread crumbs:
2 slices whole wheat bread
1/4 cup dried or fresh parsley
1/2 cup parmesan cheese
1/8 tsp. garlic powder
1/8 tsp. salt

Preheat oven to 350 degrees.

Melt the butter in a shallow dish.

Place bread crumb mixture in a separate shallow dish.

Dip chicken in butter.

Roll in bread crumb mixture until coated.

Lay chicken breast in baking pan.

Repeat with remaining chicken.

Pour the rest of the butter into baking pan, and top with remaining bread crumb mixture.

Bake at 350 for 1 hour.


Friday, April 23, 2010

Green Smoothie

If you've ever heard of Green Smoothies, you've probably wondered what they are, and if you know that they have vegetables in them, you've probably wondered how they could ever taste good.  I know I have.  For some time I've wanted to try out the famous "Green Smoothie" that everyone seems to rave about, but until a couple weeks ago I had never been quite brave enough to attempt making and drinking a Green Smoothie.  In retrospect, it really wasn't bad...in fact, I thought it was really yummy, and even more so just because I was thinking about all the great vitamins I was getting from the raw veggies!

Since a few of you have asked, and because it was really good, I thought I'd share my recipe with you all.  I don't really have any measurements yet, but I'll tell you what I did.  Just remember the key is to start out with a little bit of veggies and work your way up as your taste buds allow.  :-)

Sorry my pictures are not that great...

The ratio of Spinach is really off in this photo...that was all I had left!

Green Smoothie
I've never measured for this, so here are my approximate measurements: (makes a blender full)

2-3 cups sliced frozen Bananas
2 cups frozen Strawberries
2-3 handfuls fresh Spinach
a heaping tablespoon Coconut Oil
1 tablespoon or more Complete EFA (3-6-9 blend...see right)
1 cup or more Plain Yogurt
1/2 cup Rice Milk (you can use whatever you like)
sometimes a sprinkle of Flaxseed

First, set up your blender.

Start putting some ingredients in, and just eye it to see what looks good.

Blend away!

*Putting a little of your liquid or yogurt in first, and then some of of your soft ingredients (like Spinach).  That gets it near the bottom of the blender which seems to help it blend up better.  Sometimes if you have a bunch of frozen fruit at the bottom it gets stuck together and you have to do a bit more poking and pushing to get everything down in the blades.


Wednesday, April 14, 2010

New Recipes Page!

Check out my new recipe page!  I've done a bit of remodeling and organizing so hopefully it is easier to navigate and get to specific recipes without scrolling through all of them.  You can access all my recipes by clicking on the "Recipes" link at the top of the page.  Let me know what you think!

Friday, March 26, 2010

Easy Kid Recipe: Pizza

English Muffin Pizzas are super simple and kid-friendly.  In fact, this is what my kiddos ate for supper last night.  My two year old had a blast helping me make these too!

Here's what you need:
English Muffins
Pizza Sauce
Mozzerella Cheese
Additional toppings if desired

Cut the English Muffins in half so that you have two circles from each muffin.

Spread pizza sauce on the English Muffins.

Top with desired toppings and/or Mozzerella cheese.

Put on a pan and place in oven at 400 degrees until cheese is melted.


Saturday, March 20, 2010

Pizza Sauce

Homemade Pizza sauce is so easy to make, and it tastes soo good!  Hope you love it as much as we do!

Pizza Sauce
1 (8oz.) can tomato sauce
2 tsp. oregano
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder

Mix all ingredients together in a bowl, and spread evenly on pizza dough.

*Makes one 9x13 pizza or probably one average pizza crust from the store.

Also check out my recipe for Homemade Pizza Crust.


Friday, February 26, 2010

Mexican Layer Casserole

I am addicted to this casserole!  Honestly, I think I could probably eat this every week.  This recipe makes a lot, and it is really great as leftovers too.  Plus this is a really nutritious with the brown rice, especially if you add some beans or chicken to make a complete protein.  I hope you love this as much as I do!  If you don't, I'll eat your leftovers.  :-)

Mexican Layer Casserole
2 1/2 cups dry brown rice, cooked
1 large onion, chopped
2 red peppers, chopped
1/3 cup olive oil
1/4 cup tomato paste
4 garlic cloves, minced
1 1/2 Tbsp. salt
2 dozen corn tortillas
1/4 cup olive oil
2 1/4 cups water
1/3 cup tomato paste
1 (15oz.) can olives, sliced
1/2-1 cup cheddar cheese, shredded

Preheat oven to 375 degrees.

Put the onion, peppers, and 1/3 cup oil into a large pot.  Saute until tender.

Add cooked rice, tomato paste, garlic, and salt.  Mix well.

Lightly grease a 9x13 casserole dish, and set aside.

Pour 1/4 cup of oil and 1/4 cup water onto a large plate.

You will dip both sides of each tortilla into the oil/water mixture on the plate, as you put the casserole together.

Put a layer of the dipped tortillas on the bottom of the casserole dish.

Next, layer on half of the rice mixture.

Next another tortilla layer.

Next another rice layer.

Put another layer of tortillas on top.

Combine the remaining water and tomato paste and pour over the casserole.

On top of the casserole, drizzle about 2 Tbsp. of olive oil, sprinkle on the olives, and top with cheddar cheese.

Bake uncovered for 20 minutes at 375 degrees.

*For a little variety sometimes we add cooked chicken (cubed), or cooked black beans to the rice mixture.  Soo yummy!


Friday, February 19, 2010

Lentil Rice Casserole

This recipe is one of the easiest I have ever made!  You can throw this one together in minutes and then pop it in the oven and in a few hours you will have a cheap, healthy, and tasty main dish.  :-)

Lentil Rice Casserole
3 cups water
3/4 cup uncooked lentils
1/2 cup uncooked brown rice
3/4 cup onion, chopped
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. garlic powder
1/2 cup cheddar cheese, shredded

Preheat oven to 300 degrees.

Combine all of the ingredients (except for the cheese) in a casserole dish, and stir until mixed.

Bake, covered for 2-2 1/2 hours.*

*During the last 20 minutes top with the cheese.

**We also sometimes like to sprinkle our casserole with a little Bragg Liquid Aminos for some extra flavor.


That's it!  I told you it was super simple! 

This recipe is modified from one of the Sue Gregg cookbooks.