Tostadas

Ingredients:

6-8 tostada shells
(you can also buy soft corn tortillas and either pan fry them till crisp,
or coat them with oil and bake at 350 till crisp - about 10-15 minutes)
1 can refried beans
1/2 cup rice (I like brown)
1 cup water
taco sauce
olives (slice)
tomatoes (diced)
avocado
grated cheese
sour cream
lettuce
other taco toppings

Directions:

Boil 1 cup water and add 1/2 cup rice. Cook till water is absorbed.
Add refried beans and a little taco sauce. Heat through.
Prepare tostada shells (warm them or crisp them).

Spread a layer of bean filling on each tortilla.
My kids like to use the toppings to make faces on their tostadas.
Olives or tomatoes make good eyes and noses.
Taco sauce can be "drawn" on like a mouth.
Grated cheese looks kind of like hair.
This is probably my kids favorite way to eat beans. :)

Pamela's Christmas Toffee

Ingredients:
1 cup of butter
½-cup brown sugar
½ cup of white sugar
1/2 cup of your favorite nuts (I like almonds in mine)
1/2 package of chocolate chips

Prep:
On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup your favorite nuts. Also, have a small bowl of ice water ready to test your toffee.

The toffee recipe needs constant attention and stirring for about 10 minutes. In a heavy saucepan, add butter and sugars and melt on high heat. Once the butter and sugars have melted and started to boil, the toffee will go through 4 stages.

Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
Stage 3: Butter and sugars are bubbling. Keep stirring.
Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to test for hard crack.

Hard Crack: Hard crack is when you take a small piece of toffee and when it hits ice-cold water, it sizzles. This is when the toffee is done! (Better Homes and Garden's New Cook Book says that hard crack is 295-310 degrees - if you want to use a candy thermometer)

Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour directly from saucepan. Sprinkle with your favorite chocolate chips on top,the hot toffee will melt the chips in a few minutes. With a spatula, spread the melted chips over the toffee and sprinkle with your favorite nuts.

Allow toffee to completely cool, break apart with a knife and enjoy!

Marie from Make and Takes linked this recipe here. The original link is right here.

I love toffee, and with Marie's assurance that this recipe was NOT difficult, I made it the day she linked the recipe. It was pretty quick and easy, and we loved it! I'm making more today.

Mexican Lasagna

Ingredients
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Directions
Preheat oven to 425 degrees.
In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray.
Lay 4 tortillas in bottom of dish (they will overlap slightly).
Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet.
Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more.
Cool 5 to 10 minutes before serving.

from Nie Nie's recipe blog, CuisineNie

5 Minutes in Heaven or Chocolate Chip Bundt Cake

1 yellow cake mix with pudding
1 sm. pkg chocolate instant pudding (or use 3/4 of a large box like i did)
1/2 C. sugar
3/4 C. vegetable oil
3/4 C. water
4 large eggs
1 C. sour cream
1 C. semi-sweet chocolate chips

Combine the first 3 ingredients.
Stir w/ fork or wire wisk to remove large lumps.
Add remaining ingredients except chocolate chips.
Stir until smooth.
Stir in chocolate chips.
Pour into greased/floured bundt pan.
Bake @ 350 for approximately 1 hr.
Cool for 10 minutes on a wire rack in the pan.
Remove from pan and cool completely.
Sprinkle with powdered sugar and serve!

I wanted to try this so badly that I finally bought a bundt pan. I've found bundt recipes before and thought about making them, but in the end, I was always to cheap to buy the pan, so I'd move on to a new recipe. This one looked too good to pass up (and I'm glad I didn't). I saw it here and she linked it from here. It also sounds a lot like this recipe, so if you don't want to buy the bundt pan, you can try it in a crock pot. :)

I feel a little funny about posting dessert recipes here, this IS supposed to be a dinner blog.
Oh well. Once you decide what to have for dinner, dessert should be easy. :)

Calzone

The Dough:
1 cup wrist temperature water
1 1/2 tsp active dry yeast
1 TBSP honey or sugar
1 1/2 tsp salt
2 1/2 - 3 cups flour
olive oil

1. Place the water in a medium sized bowl. Sprinkle in the yeast, and stir in the honey or sugar until everything dissolves.

2. Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for about 5 minutes.

3. Brush a little olive oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour).

4. Prepare filling. (my favorites follow below the assembly instructions)

(when I'm rushed, I'll use this dough for pizza)

Assembly:
1. Preheat the oven to 450 degrees. Oil a baking tray.
2. Punch down the risen dough. Divide it into 6 equal sections, and roll out on a floured surface into circles 1/4 inch thick.
3. Place 1/2 to 3/4 cup filling on one half of the circle, leaving a 1/2-inch rim. use your fingers or a brush to moisten the rim with a little water. Fold over the empty side and crimp the edges with a fork. With the fork, prick little holes in the top of the calzone.
4. Arrange completed calzones on the oiled tray, and bake for 15 to 20 minutes, or until crisp and lightly browned.

From The New Moosewood Cookbook by Mollie Katzen

Filling #1
chopped tomato
prepared pesto
mozzarella

Filling #2 (the one the kids eat)
pizza sauce or marinara
mozzarella cheese
olives

Filling #3
Spinach-Cheese Filling
1 TBSP olive oil
1 cup minced onion
1 lb spinach, stemmed and minced
about 1/2 tsp salt
lots of black pepper
4 or 5 medium cloves garlic, minced
1 TBSP dried basil (or 3 TBSP minced fresh)
1 lb. ricotta
2 cups (packed) grated mozzarella
about 1/4 cup grated parmesan

1. Heat the olive oil in a medium sized skillet. Add onion, and saute over medium heat until translucent - about 5 minutes. (I usually add the garlic here, and not in step 2)
2. Add spinach, salt, and pepper. Cook, stirring, over high heat for several minutes - until the spinach wilts. Stir in the garlic and basil and cook for two minutes more.
3.Place the cheeses in a medium sized bowl. Add the spinach saute and mix very well. Taste to correct seasonings.

from The New Moosewood Cookbook by Mollie Katzen

Filling #4 (Variation on #3 - it's a little faster to prepare)
3 Cheese Filling
1 cup fresh ricotta
1 cup grated mozzarella
1/4 cup grated parmesan
1 bunch spinach, thick stems removed and roughly chopped (5 cups)
I just bought some prepackaged stuff and tore it into small pieces.
I only used a handful or two - for sure not the 5 cups.
1/4 tsp black pepper

Combine all ingredients in a large bowl.
from Real Simple Magazine, November 2008, p 314

Slow Cooker Vegetarian Taco Soup

Ingredients:

1 can Mexican-style diced tomatoes (I used Rotel - mild)
2 cans diced tomatoes
1 1/2 cups frozen corn
1 (15 oz) can Ranch Style pinto beans
1 large onion, chopped fine
1 tsp dried cilantro
2 TBSP powdered broth (optional)
1/2 tsp chili powder (more or less to taste)
1/4 tsp cumin
1/4 tsp thyme

Directions:
1. Combine all ingredients in slow cooker.
2. Simmer for 3 or more hours.
3. Serve with tortilla chips, grated cheese, sour cream
fresh tomatoes, olives, and other desired toppings.

slightly adapted from this recipe on Recipezaar

Grated Apple Pie

Joyce's Pie Crust
Ingredients:
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups flour
1/8 tsp salt
ice water

Use a pastry blender to combine butter, shortening, salt and flour.
When mixture forms little balls (resembling peas), add water
a little at a time until dough reaches right consistency.
Separate dough into two parts, flatten to discs,
wrap in plastic wrap, and refrigerate until filling is ready.

Flour clean, dry surface.
Roll out one section of dough to desired size.
Place in pie pan, trim dough to edge of pan.
Roll out second section of dough.
Place on top of pie filling.
Trim edges, then crimp.
Poke holes in the crust to vent
(or cute out shapes before placing top crust on pie).
Handle pie crust as little as possible to avoid a tough crust.

Pie Filling from Kneakers Bakery as seen on ABC 4

3 cups grated apples
(Kneaders recommends A-Kane, I like the ones
from our tree, Pink Ladies, or Granny Smith)
1/2 cup sugar
1/2 cup brown sugar
2 TBSP cornstarch
1 tsp maple syrup
1/4 tsp salt
1/4 tsp lemon juice
1/4 tsp cinnamon
optional: 1 TBSP butter

Blend sugars, cornstarch, and cinnamon.
Grate apples, then incorporate into sugar mixture.
Add maple syrup and lemon juice, mix well.
Optional: Cut butter into 8 pieces and dot filling mixture with butter before topping pie
Lightly sprinkle top of pie with white sugar.

Whole Wheat Bread

Whole Wheat Bread Recipe from Carla
2 TBSP dry yeast
1/2 cup warm water
5 cups hot water
1.5 TBSP salt
2/3 cup vegetable oil
2/3 cup brown sugar
12 cup whole wheat flour (or 9 cups whole wheat, 3 cups Better for Bread white flour)

Proof yeast in warm water with one teaspoon sugar.
Set aside and let foam.
Combine hot water and 7 cups of flour in the mixer.
Mix on low until blended.
Add salt, oil and sugar.
Add 1 cup more flour: mix.

Add foamy yeast mixture, blend thoroughly.
Add 3-4 more cups flour to mixture.
Kneed for 10 minutes or so... dough should begin to clean the sides of the mixing bowl and be the consistency of cookie dough.
Oil hands, and remove dough from mixer 1/3 at a time. Form into loaves and place into a greased loaf pan.
Let rise for about 40 minutes in a warm oven; cover with a towel or saran wrap.
Bake at 350 for 40-45 minutes.
Remove from the pans and set on a rack to cool.

Notes from Carla
I generally let the dough rise up to the top of the pan. If you cut this hot (how can you resist?), set it sideways and cut with a serrated edged knife.

Notes from Jenny
My bread is usually done baking after 30 minutes at 350, so you might want to check it earlier than the 40-45 minutes. I divide my dough to make 4 loaves.

Pita Bread

photo of pita and Mandarin and Romain Salad

Prep. time: about 2 hours (most of which is raising time)

Yield: 6 larger (or 12 smaller) pocket breads

1 Cup wrist-temp. water
1 1/2 teaspoons ( half of a 1/4-oz. packet) active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
about 3 1/2 cups of flour (1 cup of it can be whole wheat)
OPTIONAL: 1 Tablespoon sesame seeds
a little oil for the dough extra flour for rolling out
oil or cornmeal, for the baking tray

1) Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes-it will become foamy

2) Add sugar or honey and salt. Stir until everything dissolves.

3) Add three cups of flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and, eventually, your hand. Knead the dough in the bowl for a few minutes, adding up to 1/2 cup more flour, as needed, to combat stickiness. When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.

4) Punch down the dough and transfer it to a clean, floured surface. Knead it for about five minutes, then divide it into either 6 or 12 equal pieces (depending on what size pita you want). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.

5) Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two, to heat it. Then brush it with oil - or dust it with corn meal. Place as many circles on the tray as will fit without touching, and bake for just 6-8 minutes, or until puffed up and very lightly browned.

6) Remove from the oven, and wrap the breads in a clean, slightly damp tea rowel, then place in a brown paper bag, close up, for 15 minutes. This will keep the breads supple. (if you'd prefer the pita bread crisp and cracker like, bake 10-12 minutes and simply cool on a rack.)

On page 113 of the new revised edition,1992 Moosewood Cookbook by Mollie Katzen
I copied it from here because I was to lazy to to type it out myself.

My changes: 1/8 inch was too thin for my taste. They were more like crispy tortillas. Next time, I will roll them to 1/4 inch or a little more and bake them at 400 degrees instead of 500.

Tuscan Chickpea Soup

from Ginger's blog
adapted from Cooking Light Magazine
Serves 6

2 Tbl. olive oil
2 c. finely chopped onion
8 cloves garlic, minced
4 c. water
1/4 tsp. dried rosemary
3/4 tsp. salt
1/4 tsp. black pepper
3 cans chickpeas (garbanzo beans), drained and rinsed
1 can diced tomatoes (do NOT drain)
2 Tbl. balsamic vinegar
Parmesan cheese

Heat olive oil in a large saucepan. Add onion and garlic and saute for 10 minutes, stirring frequently. Add the water, rosemary, salt, pepper, chickpeas, and tomatoes, and bring to a boil. Reduce heat and allow to simmer for approx. 20 minutes.Use an immersion blender to puree the soup until it is well blended and mostly smooth. If you do not have an immersion blender, you can stick 2 cups of the soup at a time into your blender or food processor and puree until smooth. Stir in the vinegar, and bring soup back to a boil. Remove from heat and serve with a bit of Parmesan grated on top of each serving.

Mandarin and Romain Salad

(salad w/ homemade pita)

recipe taken from Ginger's blog

serves 6

3 Tbl. fresh lemon juice

1 Tbl. olive oil

1 tsp. balsamic vinager

1 tsp. honey

2 small garlic cloves, crushed

1 head Romain lettuce

1 small can mandarin oranges, drained and rinsed

3 super thin slices of red onion, rings separated and cut in half

1/8 c. slivered roasted almonds

6 Tbl. crumbled feta cheese

Combine lemon juice, olive oil, vinager, honey, garlic in a small bowl and whisk to combine.Rinse and dry thoroughly the Romain leaves, and tear into bite size pieces. Place in a large bowl with the mandarin sections, onion, and almonds, and drizzle with olive oil dressing. Plate and serve immediately, sprinkling 1 Tbl. feta on each serving of salad.

Bean Burritos - Taco Time Style

Ingredients:
tortillas
refried beans (canned or homemade - I like Taco Bell fat free refried beans)
grated cheese

Preheat oven to 375 degrees.
Spread refried beans on tortilla.
Put a little grated cheese on the beans.
Roll tortilla up and place on baking sheet.
- optional: spray outside of tortilla with cooking spray
Repeat with remaining ingredients.
Bake for 15-20 minutes, or until tortillas start to brown and burritos are heated through.
Serve with taco sauce.

Mom's Macaroni and Cheese

Ingredients:
2 cups elbow macaroni (7 oz)
2 tablespoons butter
1 clove minced garlic (optional)
3 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 1/2 cups milk
2 1/2 cups shredded sharp cheese

Method:
Cook macaroni according to package directions. Set aside.
Melt butter in medium saucepan, add minced garlic and sauté. Stir in flour, salt, and dry mustard. Cook 1 minute. Gradually whisk in milk. Bring to a boil, stirring frequently. Remove from heat and stir in 2 cups shredded cheese and drained cooked macaroni.
Place in a 9-inch baking dish and sprinkle with remaining 1/2 cup cheese. Bake uncovered at 4000 F for ten to twenty minutes or until hot and bubbly.

To reduce fat, use low-fat or fat-free milk and reduced fat cheese.
Made from scratch it beats, by far, the boxed versions. Recipe serves 6
from KSL's cooking show

Ginger's Pasta

Ingredients:
24 oz frozen ravioli
14.5 oz can diced tomatoes (NOT drained)
6.5 oz jar marinated artichoke hearts
1 TBSP olive oil
3 cloves crushed garlic
1/2 tsp salt
1/4 tsp black pepper
2 TBSP parmesan cheese

Cook ravioli, being careful not to split the pasta.

In a large, non-stick skillet, heat 1 TBSP oil over medium heat; add tomatoes, artichokes, garlic and seasonings. Cook 2-3 minutes until vegetables are warmed.

Drain pasta well. Add to vegetables and stir gently.
Sprinkle with parmesan cheese and pass extra cheese at the table.

adapted from Carla's Eden's Harvest blog
The original recipe used fresh tomatoes, which I use when I have them in the garden. Most of the time, I substitute the canned tomatoes as above.
find Ginger here


not sure on servings, it feeds our family of 2 adults and 4 kids with a little left over
time: about 15 minutes

Samosas

Dough:
2 cups flour
1/2 tsp salt
1 cup buttermilk or yogurt
extra flour, as needed

1. Place flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep dough from being sticky. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

Filling:
2 large potatoes
1 TBSP butter
1 TBSP dried minced onion
2 medium cloves garlic
1 tsp. ground ginger
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen green peas
2 TBSP lemon juice
cayenne, to taste

1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seed, coriander, and salt. Saute over medium heat for a minute or two. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 TBSP brown sugar
1 small clove garlic, minced
1 tsp. salt

1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly
3. Serve warm or at room temperature with hot Samosas.

To Assemble and Bake:
1. Preheat oven to 400 degrees. Generously oil a baking sheet.
2. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3. Place approx. 1 1/2 TBSP filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.
4. Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake for about 25 minutes, turning over halfway through cooking time.
5. Serve warm with dipping sauce.

1 1/2 hours to prepare, 25 minutes to bake.
Yield: 15 or 16 medium sized pastries
from The New Moosewood Cookbook by Mollie Katzen

Lazy Lasagna

1 jar spaghetti sauce
1 cup cottage cheese
1 1/2 cup shredded mozzarella cheese
3 cups cooked wide noodles (any variety)
4 TBSP grated parmesan cheese

Warm spaghetti sauce in a large pan on the stove.
Stir in the cottage and mozzarella cheeses.
Fold in the cooked noodles.
Pour all into a casserole dish and sprinkle with parmesan cheese.
Bake uncovered in 375 degree oven for 20 minutes or until bubbly.

From a Fox 13 cooking show on 26 January 2005
Christine Robinson - cooking expert

Zippy Mexican Salad

2 cups (8 oz) uncooked macaroni
3/4 cup mayonnaise
1/2 cup cili sauce or taco sauce
2 TBSP vinegar
1 to 2 tsp chili powder
1/2 tsp onion salt
4 to 5 drops hot pepper sauce
1 1/2 cups (14 oz can) red kidney beans, drained
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onion

Cook pasta according to package directions: drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt, and hot pepper sauce. Add cooled pasta and remaining ingredients: blend well. Cover; refrigerate.

Makes 6-8 servings.

Prep Time: 15 minutes
Start to Finish: 25 minutes + chilling time

From American Beauty Elbo-roni package

What's for Dinner?

Over the last year or so, after studying the Word of Wisdom and reading The Omnivore's Dilemma, we decided to limit meat in our family's diet. Our current goal is to eat meat no more than once a week.

I'm continually searching cookbooks, magazines, and the internet for new recipes. This blog will hopefully be a place where I can keep track of them.