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.

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.

Breakfast Oatmeal Bake

I got the original recipe for this here. As always, I had to change it. I didn't want the sugar, wanted a little extra protein and found that the 20 minute baking time seemed low. I used rolled oats that were less processed and a little thicker, so that may be why I had to cook it longer.

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.

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.

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.

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

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
pepper
salt
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.

Pasta:
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.