Spaghetti Pie

8 oz whole grain spaghetti

4 TBSP butter

2 eggs, slightly beaten

1/3 - 1/2 cup grated parmesan cheese

1 1/2 cup sour cream

1 - 2 TBSP onion (I used 2 green onions)

1 small jar marinara sauce (14 oz?)

1/2 cup shredded mozzarella

Preheat oven to 350.

Cook spaghetti according to package directions. Drain and return to pan. Add 2 TBSP butter, the parmesan cheese, and the eggs. Stir to combine, then press into a 9 inch round casserole dish to form a crust.

Melt 2 TBSP butter in a small pan. Add onions and cook till tender. Stir in sour cream and heat through. Spread the sour cream/onion mixture over the pasta.

Pour the marinara sauce over sour cream, spread to edges.

Bake uncovered at 350 for 20 minutes. Remove from oven, sprinkle mozzarella over the top, and return to over until mozzarella is melted and casserole is bubbly.

Notes: I forgot to buy cottage cheese, and I wanted a vegetarian meal, so I tweaked the following recipes: Spaghetti Pie, and Sweetheart Pasta Pie.

American Enchiladas

Ingredients:

8 flour tortillas, uncooked

1 can black beans, drained and rinsed

3 cloves garlic, minced or pressed

1 TBSP oil

1/2 tsp cumin

1/4 cup water

2 cups cheddar cheese, grated

1 cup monterey jack cheese, grated

1 cup sour cream

1 jar Frontera Gourmet Enchilada sauce, mild

Method:

Brown tortillas in frying pan, set aside.

Heat oil in frying pan (or sauce pan). Add garlic and cumin; simmer till nice and fragrant. Add beans and water. Bring to a boil and mash beans. Reduce heat and simmer for 2 or 3 minutes. Mash beans and set aside.

Combine cheeses and sour cream.

Cover the bottom of a 9 x 13" pan with enchilada sauce.

Layer a heaping TBSP beans and 1 or 2 TBSP cheese mixture in a tortilla.

Roll up and place seam side down in baking dish.

Repeat with remaining tortillas, then cover with sauce.

Sprinkle with a little more cheese and bake for 20 minutes at 350.

This was one of those meals that my kids ate without complaining, but didn't love.

Pocket Burritoes

Ingredients:
5 flour tortillas
1 can black beans
1/2 - 1 cup shredded cooked chicken
1/2 - 1 cup frozen sweet corn
1/2 cup sliced olives
2 1/2 cups shredded cheese
onion powder
salt
garlic powder
dried cilantro
cumin
1 TBSP canola oil

Method:
Heat the oil in a frying pan. Add black beans, salt, onion powder, garlic powder, cumin, and cilantro. (I didn't measure, just sprinkled them in.) Cook beans over medium high heat about 5 minutes, then add chicken, corn, and olives and warm through.

Sprinkle about 1/3 cup cheese over one half of one tortilla. Spoon bean mixture over cheese, and cover with another layer of cheese. Fold empty side of tortilla over filling. Repeat with remaining tortillas, cheese, and filling. Brown both sides of tortilla on a griddle or in a frying pan over medium high heat. Press down on tortilla. When cheese is melted and tortilla is golden brown, remove from heat.

Serve warm as is, or with desired toppings (sour cream, tomatoes, salsa, etc.)

(This was a last minute dinner tonight because I ran out of time. It's really just a dressed up quesadilla, but I asked John to come up with a good name. I'd been thinking about trying this recipe, and used similar ingredients. You could leave out the chicken for a vegetarian meal.)

Crazy Tacos

This recipe originally called for hamburger, but tonight I tried it without the meat and substituted pinto beans. I'll give the directions for either option.

Ingredients:
1 lb. ground beef OR 2 cans pinto beans and a TBSP canola oil
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
3 6 oz. cans water
1 tsp salt
1/8 tsp garlic powder
1/4 onion powder
1 tsp chili powder
1/2 tsp cumin
1 cup rice, cooked
corn chips

Toppings:
avocado
grated cheese
tomatoes
lettuce
black olives
green onions
sour cream
taco sauce or salsa

Directions:
Brown ground beef in large skillet,
OR heat oil in pan and add drained, rinsed pinto beans.
To meat OR beans, add:
tomato sauce, tomato paste, water, salt, garlic powder, onion powder, chili powder, and cumin.
Simmer for 30 minutes, then stir in 1 cup cooked rice.
Serve with tortilla chips and toppings.

From my roommate, Alisa.

Pasta with Garlic Zucchini

Ingredients:
1 package wacky mac
3 TBSP olive oil
kosher salt
fresh ground pepper
3 garlic cloves, minced or pressed
1 large zucchini, cut into strips
1/2 cup water
onion powder
6 grape tomatoes, cut into strips
3/4 cup parmesan cheese

Directions:
Boil pasta according to package directions.
Meanwhile, heat 2 TBSP olive oil and add garlic. Cook for 3 minutes.
Add zucchini, cook for a minute or two, then add water and onion powder.
Let sit on medium heat for 10 minutes.
Add tomatoes and 1 TBSP oil.
Salt and pepper to taste.
Stir in pasta and cheese.
Serve.

I adapted this recipe from Nie Nie's cooking blog.

You could use any pasta, Stephanie uses whole wheat spaghetti, I was hoping that the colors and shapes of the wacky mac would appeal to my kids and be easier for them to eat. Except for Ruby, they still thought it was gross, but not too gross to eat when told they wouldn't get a snack if they didn't eat it. That's saying something.

Black Bean Taco Salad

Stephanie blogged about her latest craving awhile ago, and since then, we've been eating something similar. It's really yummy.

Ingredients
2 cans black beans, drained and rinsed
2 cloves garlic, minced or pressed
2 TBSP canola oil
1 cup water
1 large tomato
1 green onion
cilantro - 1 tsp dried or 1 TBSP chopped fresh
lettuce, in bite sized pieces
olives, sliced
grated cheese - cheddar, queso fresco, or monterrey jack would be good
tortilla chips
creamy tomatillo salad dressing or ranch dressing

Directions
Heat oil in large skillet, add garlic and cook until fragrant. Add beans, stir in one cup of water, and simmer until desired consistency.

Cut tomato into tiny pieces. Cut green onion into small slices and add to tomato. Stir in cilantro.

Layer tortilla chips (I crunch mine up on the bottom), lettuce, beans, cheese, olives, salad dressing, and any other toppings.

If you want to skip a step, you can leave out the mini-pico (tomato, onion, cilantro) and serve with salsa instead.

Pinto Bean Chiliquiles

My kids ate a ton of this tonight - I'm not sure whether they were just really hungry, or if they actually liked the dinner. I started out with a recipe from A Year in a Vegetarian Kitchen for Black Bean Chilaquiles (p 288-289), and made a few changes.

8 small corn tortillas
3 TBSP canola oil
salt
3 cloves garlic, minced
onion powder
1 15 oz can pinto beans (drained and rinsed)
1 15 oz can chili beans
2 cups water
shredded cheese (cheddar, monterrey jack, or queso fresco)
sour cream

1. Make tortilla chips by cutting tortillas into 6 wedges. Toss in a bowl with 1 TBSP oil and some salt. Bake in a single layer on a baking sheet in the oven at 350 degrees until edges are golden brown (10-15 minutes). (Or use regular tortilla chips)

2. Heat remaining oil in saucepan, add garlic, and cook till fragrant. Add beans and 2 cups water. Bring to boil and simmer about 10 minutes. Beans should still be soupy. Using a potato masher, mash beans until they form a coarse puree. Bring the beans back to a simmer, and stir in the tortilla chips. Cook until tortilla chips are soft, but retain some chewiness. (You can add water if the beans get too dry.)

3. Sprinkle liberally with cheese, and serve with sour cream or creamy tomatillo salad dressing drizzled on top.

Wet Burritos

This recipe originally called for hamburger. I tried it tonight with just the refried beans, and we didn't miss the meat. Store bought enchilada sauce is usually too spicy for John and the kids, so I mixed the gravy with some tomato sauce and half the enchilada sauce. Some unbaked tortillas are trans fat free, so I prefer those to the precooked ones.

Ingredients:
1 pkg tortillas (either the precooked, or cook the raw ones)
2 cans refried beans
1 pkg brown gravy mix (mixed), or one jar brown gravy (about 1 1/2 cups)
1 can enchilada sauce (10 oz)
1-2 cups shredded cheese (I like Monterrey jack and cheddar)
lettuce (shredded or finely chopped)
tomato (finely chopped)
sour cream

Directions:
Put a spoonful of beans on a tortilla, roll it up burrito style, and place in a 9x13 pan. Repeat with other tortillas and remainder of beans (you'll probably get about 6-8 burritos).
Mix brown gravy and enchilada sauce together and pour over burritos. Top with cheese and bake at 350 for about 20 minutes, or until cheese melts and sauce is hot and bubbly.
Serve with shredded lettuce, tomato, and sour cream.

Rice, Beans, and Cheese Skillet

I found this recipe a few years ago, and I've made some changes to suit our family. I like to serve this with tortilla chips. It's also good with creamy tomatillo dressing (recipe here).

Ingredients:

3 cloves garlic, minced
1 TBSP olive oil
1 can (14 1/2 oz) diced tomatoes or diced tomatoes with green chilies
(I usually use regular tomatoes because my kids and husband don't like spicy foods)
1 can (15 oz) black beans
2 cups instant brown rice, uncooked
1 1/4 cups water
1/4 cup chopped cilantro
1 cup shredded cheese (cheddar, monterrey jack, queso fresco)
tortilla chips

add ins- (when I have them)
chopped zucchini
corn

Instructions:

Heat oil in large skillet. Add garlic and cook on medium-high heat 1 minute. Add tomatoes, beans, any add-ins, and water; mix well. Bring to boil.

Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.

Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.

Serve with tortilla chips.

Minestrone Soup

I got this recipe from Ginger, and I think that Carla has one that is similar, if not the same one. I love this soup, and would make it more often if the kids were better at eating it. As it is, we have it more than they would like. :) It's great in the summer when you have fresh garden vegetables, and it's a kind of comfort food in the winter.

Minestrone Soup
1 onion, diced
1-2 cloves garlic, minced
1 carrot, sliced
1 can kidney beans, drained
1 can chopped tomatoes
1 zucchini, chopped
1 summer squash, chopped
1 potato, chopped
1 cup cooked medium pasta shells
vegetable broth
italian spices (I usually use basil and oregano)
olive oil
salt to taste (depends on the broth you use)

Saute the onion, garlic, and carrot in a little bit of olive oil until they start to get transparent.
Add the potato and the vegetable broth. Bring to boil, and simmer for about 10 minutes or until the potato starts to get tender.
Add the kidney beans, canned chopped tomatoes, zucchini, and the summer squash.
Cook for another 10 minutes or so, and add a little water if necessary.
Add the cooked shells and heat through.
Serve with parmesan cheese sprinkled on top.

Options: You could saute some celery with the onion, garlic, and carrot at the beginning. Frozen peas can be added with the beans, tomatoes, zucchini, and squash. You could also add green beans at that point. You could also substitute some other type of beans, like garbanzo beans, for the kidney beans. I like to have this soup with warm homemade bread. Ginger suggests a baguette and some kind of french cheese, like camembert.

Bean Burritos - Corn Tortillas

8-10 corn tortillas, warmed
refried beans (recipe follows)
queso fresco cheese, grated
baby spinach leaves
tomato, diced
taco sauce
sour cream
fresh cilantro leaves, minced

Lighter Refried Beans
2 TBSP canola oil
1 medium onion, minced (I sprinkled liberally w/ onion powder instead)
2 medium cloves garlic, minced
1/2 tsp ground cumin
2 15-ounce pinto beans, rinsed and drained
1 cup water
salt
pinch cayenne pepper

1. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 minutes. Add the garlic and cumin and continue cooking until fragrant, about 1 minute.

2. Add the beans and water. Use a potato masher to mash the beans into a coarse puree. Continue cooking until the beans are fairly dry, stirring to prevent burning or scorching. (8-10 minutes) Add salt to taste and the cayenne pepper.

from p 434, A Year in a Vegetarian Kitchen by Jack Bishop

Notes: Until I can find flour tortillas without trans fat (sigh) we'll probably be switching to corn tortillas. Luckily, the kids really liked these! You could use any refried beans, but this is the recipe we tried last night.

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. :)

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

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.

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