Wednesday, May 11, 2016

Slow Cooker Black Bean Burritos


  • 2 15-ounce cans of diced tomato
  • 2 15-ounce cans of black beans, rinsed
  • 1 cup dry parboiled brown rice
  • 1 cup of frozen corn
  • 2 cups of water or vegetable broth
  • ¼ cup of salsa
  • 1 sweet pepper, chopped (any color)
  • 1 medium onion, chopped
  • 3 TB taco seasoning
  • 3 tablespoons nutritional yeast (optional)
  1. Rinse the black beans in a colander and add to the crock pot.
  2. Chop the pepper and onion.
  3. Add the rest of the ingredients and spices to the crock pot.
  4. Cook for 4 hours on low.
  5. Serve with warm tortillas and your favorite toppings. Enjoy!

Tuesday, May 10, 2016

Skillet Three Cheese Macaroni

Source: (modified by Aimee)

·         16 oz.penne
·         1 pint heavy cream or half-and-half
·         Oil for frying
·         ¼ cup finely chopped yellow onion
·         2 garlic cloves, minced
·         3 tablespoons all purpose flour
·         6 ounces Havarti (cubed), or other soft cheese
·         1 cup sharp cheddar, shredded
·         ½ cup white cheddar, shredded
·         3 tablespoons sour cream
·         Salt and freshly ground pepper
·         2 eggs, beaten

1.     Heat oven to 400º. Butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot. Stir in sour cream, salt & pepper, & eggs.
2.     Meanwhile, in a large saucepan, sauté onion and garlic. Stir in flour. Gradually whisk in cream. Cook over moderate heat until thickened, about 3 minutes. Whisk in cheeses until melted.
3.     Pour cheese sauce over pasta and toss to coat evenly. Add pasta to cast-iron skillet.
4.     Bake for about 35 minutes, until bubbling and golden brown. Allow mac and cheese to rest for about 5 minutes, then serve.

Sunday, May 8, 2016

Rollerblade Cake

Black straps: fondant
Main cake:
White frosting:
Wheel cupcakes:

Deep Dish Skillet Pizza

Source: Vegetarian Times

  • 1 tsp. light brown sugar
  • ½ pkg. dry yeast (¼ oz.)
  • ¾ cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 Tbs. flax meal or ground flaxseed
  • 2 tsp. olive oil
  • ¾ tsp. salt
  • 1 cup pizza sauce
  • 3 cups shredded mozzarella
  • 1 tsp oregano
  • Optional veggies, etc.!
1. To make Dough: Dissolve brown sugar in ½ cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, ¼ cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding ¼ cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
2. Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread 1 cup cheese, then sauce, then 1 cup cheese, optional veggies, then remaining 1 cup cheese. Sprinkle with oregano. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.