Monday, September 6, 2010

Tofu Sloppy Joes

1 lb block of firm tofu in water
olive oil
1 medium onion chopped
1/2 green pepper chopped*
1 clover garlic minced
1 baby dill pickle finely chopped
1/2 t paprika
1 tsp dijon mustard
1 c water
2 T ketchup
1 80z can tomato sauce
2 tsp apple cider vinegar
1 T soy sauce

The tofu must be frozen for at least 24 hours and then defrosted. Break the tofu into manageable pieces and squeeze the water out of them. Crumble and put aside.

Saute onion and green pepper until onion is translucent. Add garlic and dill pickle and cook for a minute. Add in tomato sauce, catsup, mustard, paprika, vinegar, soy sauce and water. Bring to boil. Reduce heat and add crumbled tofu. Add more ketchup and/or water to taste.

*Any other veggies can be added in place of the green pepper. Today I used a stalk of celery and a zucchini.

Wednesday, September 1, 2010

Morning Glory Muffins

2 cups whole wheat or white whole wheat flour
1/8 c sugar (optional)
2 t baking powder
2 t ground cinnamon
1/2 t baking soda
1/4 t salt
2 c finely shredded carrot and/or zucchini
1 c shredded apple
1/2 c golden raisins
1/2 c chopped nuts (optional)
1/2 c unsweetened shredded coconut
3 eggs
3/4 c oil (or a blend of oil and sugar free applesauce)
2 t vanilla

Stir together flour, sugar (if using), baking powder, cinnamon, baking soda and salt. Stir in carrot, apple, raisins*, nuts and coconut.

Stir together the eggs, oil (and/or applesauce), and vanilla. Add the liquid ingredients to the flour mixture and mix until moistened.

Add the batter to greased or lined muffin cups. Bake at 350 for 30 minutes. Yields 12-15 muffins.

*I often chop the raisins so I don't have to pick them out for my kids to eat the muffins.

Spicy Pasta and Meatballs

1 lb beef
1 small onion grated
1 clove garlic
1/2 t italian seasoning
1/2 c bread crumbs or oatmeal
1 t chopped peperocini
1/4 t dried oregano
1/8 t spicy paprika

Roll into 25 meatballs and bake at 350 in an 8x8" dish for 25-30 minutes.

1 onion, diced
1 jalapeno, diced
olive oil
1/2 lb whole wheat angel hair pasta
3 medium tomatoes
1 T basil
1 clove garlic chopped
3 c water* and chicken bouillon or broth

Saute onions and jalapeno in olive oil until onion is translucent. Add garlic. Break angel hair pasta into pieces and toss into pot. Saute, while mixing, until the pasta is golden, 3-4 minutes. Add chopped peeled tomatoes and cook 3 minutes. Add water and bouillon or broth, bring to boil, lower heat and simmer until pasta is soft. Add extra broth or water if needed.

Add meat balls and basil and serve.

*I drain the fat from the meatballs and add the remaining juice with the water.