Monday, February 20, 2017

TUNA MELT PITA PIZZAS


~ Today's Parent

6 oz. can solid white tuna in water, drained
1 c. canned chickpeas, rinsed and drained
1 T. mayonnaise
1 T. olive oil
1/8 t. pepper
1 green onion, finely chopped and divided
4 whole wheat pitas
2 c. baby spinach
1/2 c. grated cheddar

Preheat oven to 425 degrees. In a bowl, mix tuna, chickpeas, mayonnaise, olive oil, pepper, and half of the green onion. Place pitas on baking sheet and top each with 1/4 of the spinach. Spread tuna mixture over spinach, then sprinkle with cheddar. Bake 8-10 minutes or until cheese has melted. Garnish with remaining half of green onion and cut into wedges.

Notes: We used dried beans we made in the crockpot and popped in the freezer. If you'd rather skip the pizza effect, then you can just fold these up as a pita wrap or stuff the tuna mixture into pita pockets. 

Wednesday, February 15, 2017

COCONUT BROCCOLI SOUP


~ 101 Cookbooks

14 oz. can full fat coconut milk
3 cloves garlic, chopped
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 t. fine grain sea salt
4 1/2 c. water
2-3 large heads of broccoli, cut into small florets
2-3 large handfuls of spinach
optional garnishes - green onions, toasted almonds, pan-fried tofu cubes, lime juice

Scoop a spoonful of thick coconut cream from the top of the coconut milk can and put it in a large pan over medium heat. When hot, stir in garlic, onion, chile, and salt. Saute about two minutes until softened. Add water and remaining coconut milk, then bring to a simmer. Add broccoli and spinach to simmering soup and just until broccoli is tender. Remove soup from heat and puree with immersion blender. Serve with optional garnishes.

Makes about 10 cups.

Notes: You can use coconut oil to fry tofu cubes in and as a substitute for coconut cream if your milk can doesn't have any. We like using all of the optional garnishes. 

Tuesday, January 31, 2017

TUNA & LEMON PASTA


~ allrecipes

16 oz. package spaghetti
2 7 oz. cans albacore tuna in water, drained and flaked
1 c. crumbled feta
1/2 c. chopped red onion
1/4 c. chopped fresh dill
2 T. red pepper flakes
1 lemon, zested and juiced

Bring a large pot of water to a boil. Add spaghetti and cook until desired tenderness is reached, stirring occasionally; drain.

Transfer pasta to serving bowl. Add remaining ingredients and toss before serving.

Notes: This is fine as is, but I'm going to use half the amount of pasta next time so that there are more goodies in each bite. I'll also use shaped pasta simply because it's what I prefer. If you end up with leftovers, you may want to add a drizzle of oil to help the noodles separate.

Thursday, January 19, 2017

REESE'S PIECES PEANUT BUTTER COOKIES


~ My Baking Addiction

1 c. butter, softened
1 c. sugar
1 c. lightly packed brown sugar
1 1/2 c. creamy peanut butter
2 eggs
2 t. vanilla
1 3/4 c. flour
2 t. baking soda
1 t. salt
1 1/2 c. quick cooking oats
10 oz. mini Reese's Pieces (about 1 1/3 c.)

Cream butter, sugar, brown sugar, and peanut butter until light and fluffy. Beat in eggs one at a time, then add vanilla and mix well.

In a separate bowl, mix flour, baking soda, and salt. Gradually add dry ingredients to butter mixture and mix until thoroughly combined. Stir in oats, then fold in mini Reese's Pieces. Cover and chill for at least three hours.

Preheat oven to 350 degrees and line baking sheets with parchment paper. Scoop 1 1/2 tablespoons of dough at a time on to prepared sheets. Bake 12-15 minutes or until edges are golden brown. Leave cookies on baking sheet for five minutes before transferring to wire rack to cool completely.

Makes 3 dozen cookies.

Notes: I don't use an actual cookie scoop and my estimates of 1 1/2 tablespoons yields five dozen cookies. I lightly grease my baking sheets instead of using parchment paper.

Monday, January 16, 2017

VENISON MEATLOAF


~ Taste of Home

2 eggs
8 oz. can tomato sauce
1 medium onion, finely chopped
1 c. dry bread crumbs
1 1/2 t. salt
1/2 t. pepper
1 1/2 lb. ground venison
2 T. brown sugar
2 T. spicy brown mustard
2 T. vinegar

Preheat oven to 350 degrees. In a large bowl, lightly beat eggs. Stir in tomato sauce, onion, crumbs, salt, and pepper. Add venison and mix well. Press into ungreased 9x5-inch loaf pan.

In a small bowl, combine brown sugar, mustard, and vinegar; pour over meatloaf. Bake, uncovered, for 70 minutes.

Notes: We always have oats on hand, so we run some through the food processor and use them instead of bread crumbs.

Wednesday, January 11, 2017

WILD RICE HOT DISH




~ unknown source

3 c. boiling water
1 c. wild rice
1 1/2 lb. ground turkey
1 medium onion, chopped
2 10.75 oz. cans cream of chicken soup
2 4 oz. cans sliced mushrooms
14 oz. can bean sprouts, drained
10.5 oz. can condensed beef broth
1 1/3 c. water
1/4 c. soy sauce
1 bay leaf, crushed
1 T. dried parsley flakes
1/4 t. each: celery salt, garlic powder, onion salt, paprika, pepper, and poultry seasoning
1/8 t. dried thyme
1/2 c. sliced almonds

Preheat oven to 350 degrees. In a large bowl, pour water over rice and let stand for 15 minutes. Drain and set aside.

In a skillet, brown turkey and onion. Drain, then add to rice with remaining ingredients, except almonds. Transfer to a 9x13-inch pan. Cover and bake for two hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer.

Notes: I use fresh mushrooms instead of canned and sometimes sub ground beef or venison for the turkey.

Monday, January 9, 2017

VEGAN CREAM OF CELERY SOUP


~ It Doesn't Taste Like Chicken

1 T. olive oil
6 ribs of celery, chopped
1 medium onion, chopped
4 cloves garlic, minced
4 c. vegetable broth
1 c. water
1/3 c. flour
1 bay leaf
1/2 t. dried thyme
1/2 c. raw cashews
salt and pepper, to taste

Heat oil in large pot over medium-high heat. Add the celery, onion, and garlic; saute 5-10 minutes or until celery and onion start to soften and become translucent. Add broth and water, then slowly pour in flour as you whisk the soup. Add bay leave, thyme, and cashews. Bring to a simmer and cook 15 minutes or until cashews are very soft.

Remove bay leaf, then transfer soup to blender in small batches and process until cashews are completely blended. Return soup to pot to reheat or serve directly from blender. Season with salt and pepper, if desired.

Makes about six cups.

Notes: We like the flavor of this, but change a few steps in the process. The point of adding the cashews to the soup pot is to avoid making cashew cream separately, but our soup is a little gritty that way (note the visible cashew pieces in the picture). Next time I'll make cashew cream separately and then add it or let the soup simmer longer. The other change we made was to put the flour in a bowl and slowly add some of the broth to it until it was creamy, then dump the mixture into the soup pot. Adding flour to a bunch of liquid always results in lumps when I do it, so I added an extra step in order to avoid flour chunks.