Sunday, September 30, 2012

Spinach-Ricotta Pie

Source: New Moosewood Cookbook

1 frozen 9-inch deep dish pie shell, unthawed
1 TB butter
1 cup chopped onion
1 pound spinach (6 cups loose), stemmed & chopped
1/2 tsp salt
1/4 tsp pepper
1 tsp basil
15 oz. ricotta cheese
3 eggs, beaten
3 TB flour
1/2 cup shredded cheddar
paprika to top

1.  Preheat oven to 375.  Melt butter in large deep skillet; add onion & saute 5 minutes over medium heat.  Add spinach, salt, pepper, & basil; cook (stirring occasionally) until spinach is wilted.  Remove from heat.
2. In large bowl combine ricotta, eggs, flour, & cheddar.  Stir in spinach mixture; spread into pie crust & sprinkle with paprika.  Bake 1 hour or until cooked in the middle.  Let cool 10 minutes before serving.

Wednesday, September 26, 2012

Sweet Quinoa Muffins

Source: Vegetarian Times (modified by Aimee)
Makes 2 dozen muffins

1 1/2 cups cooked quinoa (3/4 cup uncooked)
1 cup buttermilk (or use 1 TB lemon juice plus enough milk to make 1 cup)
3 TB flaxseed meal
1 cup raisins
2 cups flour (whole wheat pastry flour works well)
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnmon
2 large eggs
1/3 cup oil
1/2 cup honey
1/2 cup sugar (I used brown sugar)

1. Combine cooked quinoa, buttermilk, & flaxseed meal in bowl; let stand 30 minutes.
2.  Place raisins in heat-proof bowl; cover with boiling water.  Let stand 30 minutes with the quinoa mixture; drain.
3. Meanwhile, preheat oven to 350.  Sift together flour, baking soda, salt, & cinnamon.
4. Beat eggs in large bowl.  Whisk in oil, honey, & sugar.  Stir in quinoa mixture.  Fold in flour mixture until just combined.  Fold in raisins.  Fill oiled muffin tins 3/4 full with batter.  Bake 20 minutes or until cooked in the middle.  Cool before serving.

Sunday, September 23, 2012

Sweet Roasted Butternut Squash

Source: (lowfat cooking)

1 small butternut squash (2 lbs)
2 TB orange juice 
2 TB maple syrup
1/2 tsp ground cinnamon 

1. Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.  
2. In a large glass baking dish, place a little water, enough to just cover the bottom.  Place wedges cut side up in dish. Combine orange juice and maple syrup and drizzle half of it over squash wedges. Sprinkle cinnamon on top. Cover with foil and roast for 45 minutes. Spoon remaining drizzle over wedges before serving.

Tuesday, September 18, 2012

Brown Rice, Lentil, & Onion Soup


2 TB oil
4 cups sliced white onion (about 2 onions)
1 TB sugar
2 cloves garlic, minced
1 cup white wine
3 1/2 quarts vegetable broth
(or three 32oz. containers plus 2 cups water)
3/4 cup uncooked brown lentils
1 cup uncooked brown rice
1/2 cup chopped fresh parsley
1 tsp dried basil
2 TB balsamic vinegar
salt & pepper to taste
croutons to top (optional)

1.  Heat oil in large pot.  Add onions & sugar; cook 20 minutes (stirring occasionally) or until the onions caramelize.
2.  Add garlic to pot & saute 2 minutes.  Stir in white wine and cook 5 minutes.  Stir in broth, (water), lentils & rice.  Bring to boil, reduce heat, cover & simmer 70 minutes or until lentils & rice are tender.
3. Stir in parsley, basil, vinegar, salt & pepper.  Cover & let steep 1 hour to enhance the flavor.  Serve with croutons.

Sunday, September 16, 2012

White Bean Burgers

Source: Better Homes & Gardens (modified by Aimee)
Makes 10 patties

3 cans cannellini beans (15 oz. each), drained & rinsed
1/2 cup grated carrots
1/4 cup finely chopped onion
2 eggs, lightly beaten
2 TB chopped fresh parsley
1/2 cup bread crumbs
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350.  In medium bowl, mash beans with a fork or potato masher.  Stir in remaining ingredients & form patties, placing onto oiled baking sheets.  Bake 10 minutes per side.  Serve on buns with condiments, or alone with a dipping sauce.

Wednesday, September 12, 2012

Creamy Carrot Potato Soup

Makes 8-12 cups soup
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 large onion, roughly chopped (1/2 to 1 cup)
  • 3 large russet potatoes, peeled and cubed
  • 1 pound carrots, peeled and cut into chunks (3 cups)
  • 4 cups vegetable broth
  • 1/2 cup milk or half and half
  • 2 TB fresh dill
  • 2 TB fresh parsley
  • salt and pepper, to taste

1. In a large soup pot or dutch oven, melt the butter.  Add the onion and saute over medium heat, until softened, but not browned.  Add the potatoes, carrots, and broth (if needed, add water so veggies are just covered).  Bring to a boil, and then reduce heat and simmer the soup, covered, until the vegetables have softened, about 20 minutes.  Stir in dill & parsley.
2.  Using an immersion blender (or a food processor, working in batches), process the soup until smooth.  Stir in the milk, and season to taste with salt and pepper.  Enjoy hot, or divide into containers and freeze for later use.

Sunday, September 9, 2012

Quinoa Bites

Makes 24 bites
1 cup uncooked quinoa
2 small eggs, beaten
1/3 cup grated cheese
6 leaves fresh basil, chopped
2 roma tomatoes, seeded and chopped
1 clove crushed garlic
1 tsp italian seasoning
1/2 tsp salt
1.  Place quinoa with 2 cups water in small saucepan.  Bring to boil, reduce heat, cover & cook 15 minutes or until liquid is absorbed; set aside to cool at least 20 minutes.
2. Mix cooled quinoa well with all ingredients. Push into oiled mini-muffin tins. Bake at 350' for 15 minutes. Let cool for 10 minutes then remove from pan.

Energy Bites

Makes about 30 balls.
1 cup natural peanut butter
1/3 cup raw honey
1 3/4 cups rolled oats
1/2 c protein powder
1 tsp. vanilla extract
Heat peanut butter and honey in microwave for 30 seconds. Add in vanilla. Stir in oats and powder. Put in fridge for 20 minutes. Form into balls or press into a mini-muffin tin. Put in freezer for 15-20 minutes until hardened. Keep in refrigerator & enjoy!

Saturday, September 8, 2012

Pasta with Caramelized Onion Sauce

Source: New Moosewood Cookbook (modified by Aimee)

1/2 cup oil
2-3 large onions (6-8 cups), thinly sliced
1/2 tsp salt
1 cup dry white wine
1 TB brown sugar, optional
1 cup crumbled feta (or other sharp soft cheese)
12 oz. pasta such as penne
1 cup chopped nuts (walnuts or cashews)
pepper to taste
parmesan to top, optional

1.  Heat oil in large skillet.  Add onions & saute over medium heat for about 15 minutes.  Add salt, lower heat, & continue to cook at another 50-60 minutes.  During this process, as soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn.  For a slightly sweeter taste, add 1 TB brown sugar.
2.  Add white wine, turn heat back up to medium, & simmer 15 minutes.  Set aside until ready to cook the pasta.
3.  Turn the heat back on under the sauce when you are ready to cook the pasta.  When the onions are hot, add the feta with 1/4 cup water & cook for 5-10 minutes until melted.  Toss with the cooked pasta & stir in chopped nuts.  Spoon onto plates & top with optional parmesan.