Vegetarian Chili

Vegetarian Chili

  1 large onion, chopped

2-3 tablespoons minced garlic

2 tablespoons olive oil

2 quarts canned tomatoes

4 cups cooked kidney beans

4 cups cooked pinto or black beans

(or 2 cups of each)

4 cups corn

2 cups brown rice

2 tablespoons chili powder

2 teaspoons cumin

salt and pepper to taste

In a large stockpot with a lid saute the garlic and onion in the olive oil for a few minutes. Add everything else along with enough water to cover everything plus a couple of inches. Bring to a boil, then reduce the heat to a simmer until the rice is thoroughly cooked. Usually about an hour. You may need to add more water, check your pot at least every 15 minutes. 

This chili is GREAT topped with shredded cheddar cheese! We sometimes make it thicker so we can scoop it up with tortilla chips.
Leftovers the next day are even better :)

ggg

Vegetarian Lasagna

Quick Vegetarian Lasagna

2 boxes no cook lasagna noodles

2 jars spaghetti sauce

1 pound mozzarella cheese

2- 10 ounce containers ricotta or cottage cheese

fresh or frozen spinach, broccoli, zucchini (any combo you like)

Italian seasoning

fresh or powdered garlic

Spread a layer of sauce on the bottom 2 casserole dishes, then a layer of noodles. Then spread on some ricotta or cottage cheese. Add a layer of veggies. Continue adding in that order till the dish is full. Pour remaining sauce on top and sprinkle with garlic and Italian seasoning. Pour about 2 cups of water in the side of the dish. Cover with foil and bake at 350 degrees for an hour. 

Remove from the oven and poke the noodles to be sure they are done. If they aren't, bake a bit longer. If they are sprinkle with 1/2 pound mozzarella cheese per dish  and return to the oven for a few minutes until the cheese is melted. Do not re-cover with the foil. Sprinkle more Italian seasoning if you wish.

Let cool for at least 15 minutes before you cut it, trust me it makes it so much easier!

If you do not need 2 pans of lasagna freeze one to use later or cut this recipe in half. This is a favorite at church potlucks.

Impossible Coconut Pie

Impossible Coconut Pie

2 cups milk

1 cup sucanat (or sugar)

4 eggs

1/2 cup whole wheat flour

4 tablespoons butter

1 teaspoon vanilla

1/2 teaspoon salt

1 cup unsweetened shredded coconut

Combine everything but the coconut in a blender and blend for a few seconds. Scrape the sides if necessary then add the coconut and blend another few seconds. Pour in a greased deep dish pie plate and bake at 350 degrees for 50 minutes to an hour. Its done when a knife inserted in the middle comes out clean. Serve warm or refrigerate and serve it cold later.

This recipe makes one pie. Don't try to make two at a time, it doesn't get mixed well enough in the blender. I make one pie's worth at a time in the blender and bake them together. It forms its own crust while baking. Easy peasy right?

Whole Grain Griddle Mix

I use this for my pancakes.  I mix up a triple batch and put it in a empty red plastic Folger's coffee can.  I write the recipe with permanent marker on one side and instructions for what to add to the mix on the other. That way I always have the instructions and don't have to hunt for them.

Basic Mix:
3 1/2 cups flour (can mix unbleached flour and whole wheat flour or make it with all whole wheat flour)
1/3 cup sugar
3 tablespoons baking powder
1 tsp. salt
1 envelope nonfat dry milk (makes one quart - 1 1/3 cups)
1/2 cup oat bran (uncooked hot cereal)

     Sift the flour, sugar, baking powder, and salt.  Stir in the dry milk and oat bran until well blended.  Store in refrigerator.

To Make 8 to 12 Griddle Cakes:
 Heat skillet until a drop of water dances on it.  Lightly coat with oil.
Beat until well blended:  1 egg
                                     1 tablespoon melted butter or oil
                                      3/4 cup water
Stir mix before measuring and measure out 1 1/4 cups mix into bowl.  Pour liquid ingredients into mix and stir until smooth.  Add up to 1/4 cup water if batter seems too thick.  Batter should pour readily from a spoon.  Add berries if you want (blueberries).  Bake the cakes until bubbles form on top. Turn them and brown on the second side.  Serve with your favorite topping.

These waffles have a little more "body" to them, thicker texture, and one will probably be enough.

To Make 4 Waffles:
3/4 cup water
2 egg yolks
3 tablespoons melted butter
1 1/2 cups mix
2 egg whites, beaten until stiff

Mix water, egg yolks and melted butter.  Add the mix and stir until smooth.  Fold in the beaten egg whites.

Heat the waffle iron and spray or coat with oil.  Spoon about 1/2 cup batter over the bottom grid, bake until it stops steaming.  To them all warm until ready to serve, arrange them on a cookie sheet in a warm oven in a single layer.  Stacking the waffles makes them soggy.

Whole Wheat Waffles (they literally melt in your mouth)

These take a little more preparation, but I think they're worth it.  They are extremely light and one will not do it.  You can't eat just one.  ((((((Smile))))))

1 cup sifted whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar of choice
     I sift this three times onto a paper towel or piece of waxed paper and the last time into the bowl.

2 eggs, separated
1 1/4 cups milk
1/4 cup oil
     Beat egg whites until soft peaks form.
     Mix the egg yolks, milk and oil and add to the flour gradually,  Batter will be very thin.  Beat hard for two minutes.
     Fold in beaten egg whites tenderly, just until they are well incorporated.
     Bake in preheated waffle iron until steam stops coming out.  These are very light and you may need to spray the waffle iron or oil it between each waffle.  I use a pastry brush to brush oil on mine.

Homemade Syrup for Pancakes or Waffles

Ever wonder how hard it could be to make syrup? I did after realizing all the awful ingredients that commercial syrups contain, plus the price is outrageous! I searched old cookbooks and tweaked a little and came up with this one, hope you love it as much as we do!

Homemade Syrup

2 cups sucanat (or sugar)

3/4 cup water

1/2 teaspoon maple flavoring (vanilla works too)

Combine everything in a saucepan and heat on low until the sugar is all melted. At this point the syrup will be thin but tastes good. If you like your syrup thicker and un-warmed, make it in advance and store it in the fridge in a canning jar or other glass jar with a lid. I usually make a double batch and it fits nicely in a quart jar.

Wasn't that easy? Now you never need to buy syrup and wonder whats in it again :)

Try our recipe for Whole Wheat Pancakes or Waffles to go with your syrup!

Whole Wheat Pancakes or Waffles

This is a make ahead mix you can keep handy in the freezer for a quicker morning breakfast or a camping trip. Believe it or not we have to make the whole 6 batches to feed our family on one morning. There may or may not be any leftovers depending on how hungry they are that day. One batch makes about 10 pancakes, and they are pretty light and fluffy for being whole wheat. We have had guests not know the difference!

Whole Wheat Pancakes or Waffles

6 cups whole wheat flour

5 tablespoons aluminum free baking powder

4 teaspoons salt

8 tablespoons sucanat (or sugar)

If you plan to use this recipe while camping and will not have fresh milk available, add enough powdered milk to the dry mix to equal 6 cups of milk and add water instead of milk when you prepare it.

Keep your mix stored in an airtight container or in the freezer if you use fresh ground flour to keep it from going rancid.

To make pancakes or waffles add...

1 cup of mix

1 cup milk (or water if you added powdered milk to the mix)

1 egg

1 tablespoon melted butter or coconut oil

Stir till moistened, the batter will puff up after a couple of minutes.

Keep in mind that if you used the powdered milk and water your mix will be runnier but it will still taste great!

Cook as usual on an iron skillet, griddle, or in a waffle iron.

We like to add blueberries or chocolate chips to the tops of the pancakes as they cook before they are flipped. Berries or bits of chopped fruit could be added to the batter if you like. 

Also try our homemade syrup recipe!

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Bean Casserole

 Bean Casserole

 3 cans of different kinds of beans that you like

1 onion, chopped

1 tablespoon olive oil

1 teaspoon salt*

3/4 cup sucanat or brown sugar

1/2 cup ketchup

1 teaspoon mustard

In a dutch oven saute the onion  in the oil. You can also use dehydrated onion with great results. Add the beans and all the other ingredients and stir. If the mixture is very thick add some water so it is the consistency of soup. 

Bake for an hour at 350 degrees OR heat on the stovetop until thick and thoroughly heated.

The picture above has pinto, kidney, garbanzo, great northern, and black beans. Use any combination of beans that you like. Double or triple the recipe as needed. 

You can also add meat to this recipe if you like, such as cooked ground beef or sliced polish sausage.

We like sprinkling shredded cheddar cheese on top of our bowls!

*If you use store bought canned beans you may not need to add any more salt. Taste first!

Oatmeal Muffins (with or without fruit)

Oatmeal Muffins

1 cup old fashioned oatmeal

1 cup sour milk*

1 cup whole white wheat flour

3/4 cup sucanat (or brown sugar)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

1/4 cup butter, melted

You can also add a cup of fruit, such as blueberries.

The muffins above are blueberry.

*To sour milk, put 1 tablespoon white vinegar in a one cup measuring cup. Add enough milk to fill the cup. Let sit 5 minutes, then combine the oats and the milk. Let this mixture soak while you combine the dry ingredients and melt the butter. Stir the beaten egg and butter into the oat mixture. Then add the dry ingredients all at once and stir just until moistened. Fold in the fruit.

Fill well greased muffin tins 3/4 full. Bake at 400 degrees for 15-20 minutes.

Makes 1 dozen. You can double, triple, quadruple the recipe just fine, we do it all the time.

I use less butter when multiplying the recipe. 

Other fruits we have tried adding are chopped peaches, apples, rhubarb, mashed banana, raspberries, blackberries, fruit cocktail, etc. Be creative!

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

2 and 1/4 cups whole white wheat flour

1 teaspoon salt

a teaspoon baking soda

3/4 cup sucanat (or brown sugar)

3/4 cup sugar 

1 cup butter (leave out to soften overnight)

1 teaspoon vanilla

2 eggs

1 package chocolate chips of your choice

1 cup chopped nuts (optional)

Preheat oven to 375 degrees.

Combine the sugars, butter and vanilla and beat until creamy. Add the eggs and beat again. Add the dry ingredients and mix well. Stir in the chocolate chips and nuts if using them. Drop spoonfulls of batter onto an ungreased cookie sheet. I use parchment paper so there is less mess to clean up afterwards. I space them out and bake a dozen at a time. Bake 8-12 minutes, depending on how you like them. Bake less for soft chewy cookies, longer for crunchy ones.  This recipe made about 4 dozen cookies.

I prefer crunchy cookies myself, so these cookies were just the right texture I was wanting. They do not puff up, as you can see they are flat. Adding more flour may help, or using a bit less butter. Adjust the recipe to suit your own tastes. No one could tell there were made from whole wheat though, they were devoured quickly! I made a double batch when I made these.

Black Bean, Tomato, and Avocado Wraps

Black Bean, Tomato, and Avocado Wraps

2 cups cooked black beans

1 fresh tomato, chopped

1 ripe avocado, chopped

1 teaspoon ground cumin

1/2 to 1 teaspoon garlic powder, or use fresh

salt and pepper to taste

1 teaspoon onion powder, or use fresh

shredded cheese of your choice

Rinse the black beans thoroughly and let drain for a few minutes. Meanwhile chop up the tomato and avocado. Add seasonings and stir gently. Add the black beans. Let sit a few minutes so the flavors can blend. You can make this ahead and refrigerate if you prefer your wraps to be cold.

To make a wrap....

Heat an iron skillet on low for a few minutes. Warm a flour tortilla on both sides, then add a few spoonfuls of the bean mixture, sprinkle with cheese and then wrap like a burrito.

This makes a quick lunch or dinner, also great for meals on the go!

Makes 4 wraps, double or triple the recipe as needed.

We don't always have avocado on hand, they are just as yummy without them.

Once we didn't have tomatoes so we used sweet potatoes instead. I left out the seasonings, they were actually pretty great! The kids ate them up!

Make Ahead Cornbread Mix

Make Ahead Cornbread Mix

Ingredients for each bag...

2 cups corn meal
1 cup whole wheat flour
1 and 1/2 teaspoon salt
1 tablespoon aluminum free baking powder
1 tablespoon sucanat or sugar

Layer these ingredients in a zip top baggie. You can use a regular or freezer bag. I like to make my mixes assembly line style.

To use the mix add....

 2 cups milk

2 eggs (beaten)

2 tablespoons melted coconut oil or butter

Stir until moistened, do not over mix. 

Our family prefers the cornbread to made like pancakes. I make them on a hot griddle or iron skillet. Makes 15-20 corn cakes depending on how big you make them.

I store my mixes in the freezer because we grind our cornmeal and flour fresh, and don't want it to go rancid. If you use store bought  items you could also keep the mix in canning jars on the shelf. I dont recommend storing them in just a baggie on the shelf, bugs will invade!

Hot Cocoa Mix

Hot Cocoa Mix

2 cups powdered milk

1 cup sugar

1/2 cup cocoa powder

Mix well and store in a cool dry place.

To use, add 3 tablespoons to a mug of hot water and stir.

Add a marshmallow or candy cane if desired. 

This mix makes great gifts! Buy inexpensive mugs or recycle ones you already have. Fill a baggie with mix and put inside the mug. Tie on a pretty ribbon. Instant gift that most everyone will enjoy. You can include the recipe so they can make more too.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

7 cups water

5 cups old fashioned oatmeal

dash of salt if desired

1-1/2 cups pumpkin puree or 1 regular size can

3/4 cup sucanat or sugar

2 teaspoons pumpkin pie spice

extra cinnamon if you like it a lot

milk (optional)

Bring the water to a boil and add the oatmeal slowly, stirring as you add it. Reduce heat to a simmer and let the oatmeal cook for 3 minutes or until it is thick. Remove from heat and add the pumpkin puree. Stir until well blended. Add the sucanat and stir well. Add the pumpkin pie spice and extra cinnamon if desired. Taste it first. Add  milk if desired to make it creamier, or eat it as is. 

Makes 7 cereal bowl size servings.

Enjoy!

Worm Salad

Worm Salad

This sounds gross, (yes, it does say "worm", but don't let that deter you) but it's named from the rotini pasta that is used.  I live on the river in a camp and I like to give my recipes "campy" names.   I first had this at a patient's house while I was a nurse.  They told me how they made it and I wrote it down when I got back in the car.  You can use any veggie you want as they come in the garden.

One package of twirly, wormy-looking pasta (the ones with different colors are especially nice).
     Cook until tender but still firm.  Rinse immediately in cold water to cool, and drain well.  Put in large bowl.

Add vegetables:
 Cubed tomatoes,
 chopped celery,
 chopped green onion, or a regular onion,
 sugar snap peas (cooked or raw),
chopped green pepper,
 broccoli stalks, peeled and cut into cubes
broccoli florets, cooked
carrots, sliced and cooked
cauliflower, cooked or raw
frozen green peas, thawed but not cooked (or cooked)
fresh mushrooms, sliced, cooked or raw, or (canned mushrooms, drained and sauteed in butter, and cooled)
other fresh veggies in season, like zucchini or yellow squash, kohlrabi, etc.

Other ingredients:

Olives, green or black
Cheddar cheese cubes (can add to salad after putting it on your plate)

Mix all ingredients and put in refrigerator to chill.  Put dressing on, if desired, in your bowl.  The original dressing was Cardini's Pesto Pasta dressing.  I like raspberry vinaigrette or Caesar dressing, and bleu cheese.  Don't smother it in dressing, use just a little.  Add salt and pepper, if desired, and some Parmesan cheese on top is very good.

You can fry cubed chicken breast in a skillet with some seasoning spices, and add the chicken on top of the salad.  I have added cooked salmon on top, and a grilled steak on the side is very, very good.

Carob balls

Carob Balls

What is carob?  It is a bean that is ground, and has the taste of chocolate, but is not bitter therefore recipes with it need less sugar.  After you've tried it,  you'll like it.  It's an acquired taste.  These are like chocolate fudge and are addicting!

1/2 cup honey
1/2 cup peanut butter (preferably natural, and chunky is good)
1/2 cup carob powder

Heat honey and peanut butter until barely warm over low heat, and remove from heat.  Add the carob and stir well.  Roll into balls the size of large marble.  You can roll them in sunflower seeds, coconut, or chopped walnuts, or whatever you might want to try.  Put balls on a plate and refrigerate until firm.  Transfer to covered container and keep refrigerated to keep them firm.

Rhubarb Strawberry Cake

Rhubarb Strawberry Cake

I love this in the spring when rhubarb and strawberries are plentiful.  This is very quick and easy cake to make and it is not real sweet, but be careful, its easy to keep cutting off little pieces and before you know it, half the cake is gone!  And you don't need a mixer for it.

Wash rhubarb stalks, cutting off root ends, and slice stalks lengthwise 2 or 3 times and slice into small cubes.
Wash strawberries and cut into small pieces.

In a bowl mix:  2 cups plain flour (can use half whole wheat pastry flour)
                        1 1/2 cups sugar
                         1 teaspoon baking soda

In mixing bowl put:  1 cup buttermilk
                               1/2 cup oil
                               1 egg
                               1 teaspoon vanilla

Add flour mixture to milk mixture and beat with a large spoon by hand until it is smooth and mixed well, 1 to 2 minutes is usually enough.

Add:  one cup of the rhubarb and 1 cup of the strawberries.  If you don't have strawberries, you can use 2 cups of the rhubarb.  Mix in well.

Pour into a 13 x 9 inch greased pan.

Add topping:  Mix 1/4 cup sugar and 1/2 teaspoon cinnamon.

 Sprinkle over the top of the batter and bake in a 350 degree oven for 30 minutes, until toothpick inserted in middle comes out clean and it is brown on top.


                        

Fried Green Tomatoes with Green Tomato Gravy

Slice green tomatoes into thin slices.  
Mix in medium shallow bowl:  Half cornmeal (yellow is best) and half plain flour.  I like a tablespoon of grated Parmesan cheese in mine.
Mix in small bowl:  buttermilk with a bit of evaporated milk

Preheat skillet for a few minutes with a few tablespoons oil of your choice on medium heat.  Dip tomato slices in milk, then coat with flour mixture.  Fill skillet with slices.  Salt and pepper on first side.  Turn heat down to medium low, so that the tomatoes have a chance to get soft without burning coating.  Turn them when starting to brown, and salt and pepper other side.  Keeping turning often, being careful to turn gently to keep coating from coming off.   When slices are tender and pierce easily with a fork, remove to a plate on paper towels.

Green Tomato Gravy

Keep a few slices of fried green tomatoes in the skillet at the end, and mash them in the skillet with a fork.  Add a few tablespoons of butter and melt it.  Mix in about l/4 cup of the flour mixture used to coat tomatoes.  It should not be dry, just wet enough with the oil to sizzle gently.  Mix an equal amount of evaporated milk and water. (about a cup to start).  Add all at once to the tomato mixture, stirring constantly.  When it starts to thicken, add more of the milk mixture to keep it a good consistency, not too thick.  Keep adding milk or water until it is right consistency.  
Serve over biscuits, or bread or your choice, with the fried green tomatoes on the side.

Ice Cream Sandwiches

Just a simple little recipe that I make sometimes in the summer.  I take chocolate graham crackers and put ice cream between them.  I like them made one at a time because I like the crunchy graham crackers, but you could make them ahead, freeze them so that you could just get one out (or the kids could get one out a a time WARNING:  They have a habit of disappearing).  I think the graham crackers would get soft like this, but I've never tried it.

I like Breyers Ice Cream, because it doesn't have all that "junk" in it.  I've never tried Moose Tracks, but I think that would be heavenly.

ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE

Slice vegetable in 1/2 inch(or little less) slices.  Layer in a deep casserole dish or iron pot.

Green peppers

Onions

Potatoes

Zucchini

Yellow Squash

Whatever other vegetables you might want to experiment with (I think swiss chard leaves torn up would be good)

Put some salt and pepper, a few pats of butter, and some parmesan cheese on each layer of 5 vegetables.  Some herbs might be good, too.  Pour a jar of spaghetti sauce, or some plain tomato sauce with some orregano and sugar added, on top.  You might need two cans of spaghetti sauce.  Be sure to add a good amount of sauce.  Cover and cook for an hour, or until vegetables are tender.  If it gets watery, uncover and let water bake out.  Watch and don't let it get too dry.  I've put some parmesan cheese and some shredded white cheese on top after it's done before.  I like a pone of cornbread and some corn with this.