Wednesday, September 21, 2011

Slow Cooker Three-Bean & Barley Soup

Source: Eating Well (slightly modified by Aimee)

2 cups water
4 cups (32-ounce carton) vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1/2 cup corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt (plus extra to taste)
pepper to taste
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
1 large stalk celery, diced
1 large carrot, diced
2 cloves garlic, chopped

1. Soak beans overnight; drain & rinse.
2. In slow cooker, place water, broth, barley, black beans, great northern beans, kidney beans, corn, chili powder, cumin, oregano, & salt.
2. Heat oil in skillet. Add onion, celery, carrot, & garlic and cook, stirring occasionally, until softened, about 5 minutes. Add to slow cooker.
3. Cover & cook on high 4 hours; reduce to low and cook at least 2 hours more. Season with salt & pepper.

Dark Chocolate Chunk Banana Bread

Source: Clean Eating
Makes 1 large loaf or 3 mini loaves

1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 TB cinnamon
1 TB ground flaxseeds
3 ripe bananas, mashed well
2 egg whites
1/4 cup applesauce
1/2 cup honey
1/4 cup oil
1/3 cup chopped dark chocolate

1. Preheat oven to 350. In medium bowl, combine flour, baking powder, baking soda, cinnamon, and flaxseed.
2. In large bowl, combine bananas, egg whites, applesauce, honey, & oil.
3. Stir dry ingredients into banana mixture; fold in chocolate.
4. Pour batter into oiled 9 x 5 loaf pan. Large loaf: Bake 55 minutes or until browned & cooked in middle. Mini loaves: Bake 40 minutes.

Monday, September 19, 2011

Crispy Quinoa Patties

Source: Vegetarian Times, slightly modified by Aimee
Makes 8 small patties

1 large egg

2 TB flour
1 1/2 TB tahini or nut butter
1 1/2 tsp red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 cup packed chopped spinach
2 TB sunflower seeds
1/4 cup finely chopped red pepper*
1/4 cup shredded cheddar*
2 TB finely chopped onion
1 clove garlic, finely chopped
1 tsp parsley flakes
1/2 tsp salt

1. If not done already, prepare cooked quinoa & let cool.
2. Preheat oven to 400. In large bowl, beat together egg, tahini, & vinegar; stir in flour. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into patties (refrigerating the mixture for a short while may help).
3. Shape mixture into 1/4 cup patties with wet hands. Place on oiled baking sheet. Bake 25 minutes, turning once, or until patties are browned.

*For an alternative, use chopped sundried tomates instead of red pepper, and feta instead of cheddar.

Monday, September 12, 2011

Sauteed Green Beans with Shallot Crisps

Source: Better Homes and Gardens
Makes 8 servings

1/3 cup cooking oil
6 shallots, thinly sliced into rings
2 pounds green beans, trimmed
1 TB butter
1 TB olive oil
salt & pepper to taste

1. In large skillet heat oil over medium-high heat. Fry shallots until crisp & golden brown. Remove from oil; drain on paper towels & set aside. (These taste crispier when they are allowed to sit for an hour or so).
2. Meanwhile, cook beans in a large pot of boiling water for 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.
3. Heat butter & olive oil in large skillet over medium heat. Add green beans & cook until lightly browned and heated through. Season with salt & pepper. Transfer to serving bowl & top with shallot crisps.

Sunday, September 4, 2011

Pasta with Roasted Garlic Cream Sauce

Source: adapted from

1 large head garlic
2 TB olive oil
12 ounces pasta, such as angel hair
1 cup cream
1/4 cup sour cream
1/4 cup parmesan cheese (plus extra to top)
1 tsp dried parsley
salt & pepper to taste
Protein option: tofu or chik'n strips to top

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle 1 TB olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. Place in food processor.
2. Add 1 TB remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized. Add the rest of the cream, sour cream, Parmesan cheese, parsley, salt and pepper. Puree to combine.
3. Meanwhile, cook pasta according to package directions. Transfer sauce to small saucepan & cook over low heat until heated through. Divide pasta among plates & ladle sauce over pasta. Top with protein & parmesan cheese if desired (picture above includes Morningstar chik'n strips).

Trail Mix Cookies

(slightly modified by Aimee)
Makes about 30 cookies

1 cup coconut flakes
1/2 cup chocolate chips
1/2 cup dark brown sugar (packed)
1/2 cup dried cranberries
1/2 cup chopped dates
1/4 cup sunflower seeds
1/2 tsp baking soda
1/4 tsp salt
1 cup sunflower seed butter (or other seed/nut butter)
1/4 cup maple syrup
1 large egg, beaten
1/2 tsp vanilla

Preheat oven to 350. In large bowl, mix together coconut, chocolate chips, sugar, cranberries, dates, seeds, baking soda, & salt. Stir in seed butter, maple syrup, egg, & vanilla; mix until well-combined. drop by rounded spoonfuls on oiled baking sheets. Bake 10-12 minutes or until brown around the edges.