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