I originally came up with this recipe when my brother lived with us and he found out he couldn't eat wheat. They are something I still make today because I love them. They are pretty solid and don't raise like most muffins, but they are still really good. I never put the full amount of sugar in them and often make them with no sugar. They aren't sweet with no sugar, but are still good.
4.5 T milled flax seed
6 T water
1/4 c unsweetened applesauce
1/4 c oil
3/4 c pumpkin puree
3/4 c brown sugar (optional)
1 t vanilla extract
1 t cinnamon (I usually add extra, up to 2 t)
1 t pumkin pie spice (or just a blend of cloves, nutmeg, & allspice)
1 c oatmeal (ground)
1 c cornmeal
1/2 t baking soda
1 1/2 t baking powder
pinch salt
Blend the flax and water together with a hand blender, add oil, applesauce & pumpkin. Mix well. Add in brown sugar (if using), vanilla, cinnamon, & pie spice. Blend. Mix in the cornmeal, ground oats, baking soda, baking powder & salt. Bake 20-25 minutes at 350. Makes 8 muffins.
Monday, May 30, 2011
Rice and Black Bean Casserole
Yet another meal that I don't have a picture of, but it's another thing we love.
This is one of my favorite meals. It's simple, nutritious and the rice and beans can be made ahead. If you do make them ahead, you can reheat them before putting it in the oven so it doesn't take as long to cook.
Soak 1 or 2 cups of dried beans overnight or soak in hot water for an hour and drain. Cook beans in enough water to cover them. Add 2 cloves of crushed garlic, about 1/4 c soy sauce, 1/2 t beef or vegetable bullion, 1/8 t baking soda, & 1 handful of cilantro (optional) . The baking soda keeps the nice black color to your beans. Cook at a low boil until the beans are tender. Make sure you check more than one bean as they can cook differently. Drain when done and discard the garlic and cilantro.
Cook brown rice with the ration of rice to water noted on the package. Add 3 whole cloves and 1 or 2 bay leaves to the water after you add the rice. When done, discard the cloves and bay leaves.
Mince 1 or 2 cloves of garlic, add about 1/4 t sea salt, 1 (12 oz) pkg of soft silken tofu, chili powder, paprika, cumin to taste. Puree with a hand blender until smooth.
You can saute any veggies (i.e. zucchini, red peppers, shredded carrots, corn) to add into the center.
Layer beans and rice with veggies in the middle. Top with the tofu layer. Bake 350 until warmed through. If the beans and rice are cold, you may need to put foil over the tofu layer so it doesn't dry out. If desired, top with cheese for the last few minutes of baking. Serve with salsa, guacamole, and/or sour cream.
This is one of my favorite meals. It's simple, nutritious and the rice and beans can be made ahead. If you do make them ahead, you can reheat them before putting it in the oven so it doesn't take as long to cook.
Soak 1 or 2 cups of dried beans overnight or soak in hot water for an hour and drain. Cook beans in enough water to cover them. Add 2 cloves of crushed garlic, about 1/4 c soy sauce, 1/2 t beef or vegetable bullion, 1/8 t baking soda, & 1 handful of cilantro (optional) . The baking soda keeps the nice black color to your beans. Cook at a low boil until the beans are tender. Make sure you check more than one bean as they can cook differently. Drain when done and discard the garlic and cilantro.
Cook brown rice with the ration of rice to water noted on the package. Add 3 whole cloves and 1 or 2 bay leaves to the water after you add the rice. When done, discard the cloves and bay leaves.
Mince 1 or 2 cloves of garlic, add about 1/4 t sea salt, 1 (12 oz) pkg of soft silken tofu, chili powder, paprika, cumin to taste. Puree with a hand blender until smooth.
You can saute any veggies (i.e. zucchini, red peppers, shredded carrots, corn) to add into the center.
Layer beans and rice with veggies in the middle. Top with the tofu layer. Bake 350 until warmed through. If the beans and rice are cold, you may need to put foil over the tofu layer so it doesn't dry out. If desired, top with cheese for the last few minutes of baking. Serve with salsa, guacamole, and/or sour cream.
Zucchini Soup
This soup is amazing! It's so simple and everyone in the house loves it. Unfortunately, I don't have a picture, but trust me on how great it is.
2 T unsalted butter
1 T olive oil
1 medium yellow onion, chopped
1 3/4 lbs zucchini, sliced
4 c chicken or vegetable stock
2 T chopped fresh oregano, or 1/2 t dried oregano
1/2 t salt
1/4 t ground pepper
Saute the onions in butter and olive oil until translucent and soft. Add the zucchini and saute for a few more minutes. Add the broth and oregano. Bring to boil, cover and simmer for 30 minutes or until the zucchini is soft. Puree the soup with a hand blender or in a blender until smooth. Add salt and pepper to taste.
We all love this soup that we were first introduced to by my sister when we were visiting in December. I had a bunch of zucchini sitting around that needed to be used tonight and this was the first thing that popped into my mind. The kids loved this as much now as they did the first time they had it.
2 T unsalted butter
1 T olive oil
1 medium yellow onion, chopped
1 3/4 lbs zucchini, sliced
4 c chicken or vegetable stock
2 T chopped fresh oregano, or 1/2 t dried oregano
1/2 t salt
1/4 t ground pepper
Saute the onions in butter and olive oil until translucent and soft. Add the zucchini and saute for a few more minutes. Add the broth and oregano. Bring to boil, cover and simmer for 30 minutes or until the zucchini is soft. Puree the soup with a hand blender or in a blender until smooth. Add salt and pepper to taste.
We all love this soup that we were first introduced to by my sister when we were visiting in December. I had a bunch of zucchini sitting around that needed to be used tonight and this was the first thing that popped into my mind. The kids loved this as much now as they did the first time they had it.
Breakfast Oatmeal Bake
2 c rolled oats
1t baking powder
2 eggs, beaten
1/2 c pumpkin puree
1 1/2 c milk (i use almond)
1 t vanilla extract
1/4t almond extract
1 large banana sliced
1 pear chopped
Cinnamon, nutmeg, allspice, ginger and ground cloves
Mix the wet ingredients, add the dry and mix. Bake at 375 for 30 minutes in an 8x8" pan. I lined mine with parchment, which made it really easy to get out.
Friday, May 27, 2011
Blog Fail
Yep, I get a big fat FAIL for this blog. I'm great at keeping my other one going. My problem with this one is that I don't usually measure while I cook. Trying to go back later and figure out how much of each thing I used is just a PITA. So, I'm going to try to start posting again, but I won't necessarily have ingredient amounts. You can decide how much of each thing you want :) If I put baking things up, then they'll have at least most of the measurements because that's one thing I do measure.
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