Oven Pancake

This is something I ate for breakfast as a kid. It's as amazing today as it was then. It's best topped with maple syrup or lingonberries. Don't know what those are? Then you're missing out. Google them!

4 eggs
2 c milk (canned coconut milk also works)
2 T butter
1 1/4 c flour
2 t sugar (optional)
1/2 t salt

Beat the eggs. Add the milk and then the dry ingredients.
Heat your oven to 425 and put your baking dish in it with the butter. Melt the butter. Once melted, pour the batter into your dish, over the butter, and return to oven. Bake about 30-40 minutes. The baking time will really be dependent on how deep the batter is. Once the pancake is puffed and golden brown it's done.

It's better to have this in a large dish so that the batter is spread out and not deep. The crispy crust that forms on the top is the best part, and having a larger dish means more crisp. Also, having a smaller dish means a much longer baking time.

Orange Chickpea Pumpkin Quinoa

I barely changed anything from this recipe. It reminded me a lot of orange chicken from an asian restaurant.

1 c quinoa
1 1/2 c vegetable or chicken stock
2 oranges
1/4 can pumpkin puree
2 cans chickpeas
2 shallot bulbs
1/2 c balsamic vinegar
Fresh sage leaves

Rinse the quinoa. Heat the stock and add the quinoa once boiling. Reduce heat, cover and simmer until the liquid is absorbed, about 10-15 minutes.

Cut one orange in wedges. Drain and rinse the cans of chickpeas. Peel and slice the shallots. Mix the oranges, chick peas, and shallots in a baking dish and toss with olive oil. Bake at 400 F for 20-25 minutes until the chickpeas are crispy.

Juice the other orange into the 1/2 c balsamic. Reduce on the stove until you have about 1/4 a cup. Once done, crush a couple sage leaves and throw them into the balsamic for a few seconds. You want a subtle sage taste and letting it soak in the warm vinegar for longer will make it too potent.

Once the quinoa is done, fold the pumpkin puree and chickpea mixture into it. Serve with a drizzle of the balsamic vinegar.

Grilled Tofu

I've grilled tofu in the past, but I haven't done it in a long time. I believe the key to a good grilled tofu is getting a bunch of the water out of it before putting it on the grill. I always use firm or extra firm tofu in water for grilling. I served tonight's tofu with marinated grilled portabella mushrooms, polenta and broccoli.

Tofu:
1 Block of extra firm or firm tofu in water

Drain the tofu. Cut in half so you have 2 thinner sections. Place those sections on a cutting board with a towel above and below them. Put either a couple books or a cookie sheet with a bowl of water on the tofu. Let the tofu sit for at least 20 minutes so that a lot of the moisture is pressed out of it.

Marinade:
Mae Ploy sauce
Hoisin Sauce
Fresh Ginger
Fresh Garlic
Olive Oil
Rice Wine Vinegar
Apple Cider Vinegar
lime juice

Mix the marinade together. Brush on top of the tofu once it is done pressing. Let the tofu marinade for at least an hour.

Cauliflower and Brussels Sprout "Gratin"

I based my recipe from this recipe. I'm sure the original is amazing, but I didn't want to use cream because of the kids and I wanted something a little healthier. This recipe could easily be made vegan by using some brewers yeast instead of the parmesan cheese, but I would go easy on the yeast.

1 1/2 lbs brussels sprouts, cut into fourths
1 1/2 lbs cauliflower, cut into small florets
1 1/2 c almond milk
1 c chicken broth, vegetable broth, or water and bullion. I'm sure some wine would be good too
1 to 2 T sweet sherry
1 T fresh sage, chopped
1 large shallot, chopped
 parmesan cheese
corn starch
1 T butter

Grease a 13x9" pan and heat oven to 375.

Put 1/2 of the brussels sprouts and cauliflower in the pan. Sprinkle a little parmesan over them, some pepper and the butter sliced into small pieces. Add the other half of the veggies and sprinkle again.

In a pot, bring the broth, almond milk, sherry, & sage to a boil. Thicken with a little corn starch mixed with water. I think I used about 2 T.

Pour the hot mixture over the veggies. Cover and cook for 40 minutes. Uncover and cook for 15 more.

Pumkin Muffins - Wheat Free

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.

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.