Moroccan Lentil Soup

Source: allrecipes.com
Makes 6-8 servings

1 TB olive oil
1 cup chopped onion
2 cloves garlic, minced
6 cups water
1 cup red lentils
1 can (15 oz) garbanzo beans
1 can (15 oz) cannellini beans
1 can (15 oz) diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1/2 tsp ginger
1 tsp garam masala
1/12 tsp cardamom
1/2 tsp cayenne pepper
1/2 tsp cumin

1. In large pot, heat oil; saute onion & garlic about 5 minutes.  Stir in the rest of the ingredients, bring to a boil, reduce heat & simmer at least 1 hour until lentils are soft.
2.  In batches, puree half the soup in a food processor.  Return pureed soup to the pot, stir, & enjoy!

Three-Bean Chili

Source: Clean Eating (slightly modified by Aimee)

3 TB olive oil
1 cup chopped onion
2 red bell peppers, chopped
2 tsp cumin
1 tsp crushed red pepper
1 tsp paprika
salt to taste
4 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups cubed butternut squash*
1 can (28 oz) diced tomatoes
1 can (15 oz) pinto beans, drained & rinsed
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) cannellini beans, drained & rinsed
1/2 cup sliced green onion

1.Heat oil in large pot; saute onion & red pepper 10 minutes.  Stir in cumin, crushed red pepper, paprika, & garlic; cook 2 minutes, stirring frequently.
2.  Add broth, squah, & tomatoes; bring to a simmer.  Cook 20 minutes, stirring occasionally.
3. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.  Sprinkle with green onions.

*to use squash that is already cooked, add in with the beans.

Aimee's Baked Jalapeno Poppers

Makes 24 appetizers

12 small-medium fresh jalapeno peppers, seeded & halved lengthwise
6 oz. cream cheese, softened
1/3 cup shredded cheddar
1 tsp minced onion
1/4 tsp black pepper
1/4 tsp paprika
1 cup panko bread crumbs

1. Preheat oven to 425.  In medium bowl combine cream cheese, cheddar, onion, pepper, & paprika. Spray bottom of each pepper half with cooking spray, then roll bottom in bread crumbs.
2. Press cream cheese mixture into pepper & sprinkle with bread crumbs.  Repeat with remaining peppers.  Bake 10-15 minutes or until tops are lightly browned.

Three-Cheese Spaghetti Squash Casserole

Source: Clean Eating 
Makes 8 servings

1 spaghetti squash, halved lengthwise & seeded
2 tsp oil
1/4 cup chopped onion
1 jalapeno pepper, seeded & diced
1 clove garlic, minced
10 oz. cremini mushrooms, chopped (optional)
6 oz. grated pepper jack cheese
2 oz grated mozzarella
1/2 cup ricotta
1 tsp paprika
1/2 tsp black pepper
salt to taste
2 TB bread crumbs

1. Preheat oven to 400.  Fill a 13x 9 dish with a little water.  Place squash halves cut sides down & cover with foil.  Bake 30 minutes or until tender. Let cool. Reduce oven temp to 375.
2. Meanwhile, in a large skillet heat oil.  Saute onion, pepper, & garlic until fragrant.  Add optional mushrooms & saute a few minutes more until they release their juices.
3. With a fork, scrape spaghetti squash into a large bowl.  In separate small bowl, stir together cheeses until well-blended.  Add to squash bowl along with onion mixture, paprika, pepper, & salt.  Spread into oiled baking dish & sprinkle bread crumbs evenly over the top.  Bake 25 minutes, until bubbly.

Fresh Herb Waffles

Source: Clean Eating (modified by Aimee)
Makes 4 waffles

2 cups chickpeas
1 clove garlic
1 whole egg plus 2 egg whites
1/4 cup chopped onion
1/4 cup loosely packed fresh cilantro
1/4 cup loosely packed fresh parsley
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dill weed
1/2 tsp garlic salt
1/4 tsp sage
1/4 cup chickpea flour (or whole wheat)
1 1/2 tsp baking powder
1/4 cup water
optional toppings: salsa, sour cream, fresh chopped veggies

1. In food processor, place chickpeas, garlic, eggs, onion, cilantro, parsley, oregano, basil, dill, salt, & sage.  Process until almost smooth.  Add flour, baking powder, & water; pulse until just combined.    Add more water if necessary to adjust consistency.
2. Working in batches, add 1/2 cup batter to hot oiled waffle iron.  Cook until done (most irons have a timer).  Serve with optional toppings.

Aimee's Rice & Bean Stuffed Chile Peppers

Makes 2 dozen appetizers or side dish servings

1 1/2 cups cooked brown rice
1/2 cup salsa
1 cup black beans
1 cup shredded cheddar
12 medium chile peppers (Anaheim work well), halved & seeded with stems removed
sour cream to top

1.  Preheat oven to 350.  In bowl mix together rice, salsa, beans, and 1/2 cup cheddar.  Divide evenly among pepper halves; place in oiled baking dish.  Cover & bake 20 minutes.
2.  Remove from oven & top with remaining 1./2 cup cheese; bake 3 minutes more uncovered, or until cheese is melted.  Serve with sour cream.

Aimee's Kale Chips

1 large bunch kale, ripped from stem into bite sized pieces
1 TB olive oil
2 tsp nutritional yeast flakes
salt to taste

Preheat oven to 350.  Rinse kale pieces and dry well (usuing a salad spinner is ideal to remove most of the water).  Place in large bowl and toss with olive oil, yeast flakes, and salt.  Bake 12-15 minutes or until just starting to brown.  Chips should be slightly crispy when removed from oven.  Enjoy!

Variation (instead of 2 tsp yeast flakes): Spice it up by using 1 tsp red pepper flakes, 1/2 tsp dried minced onion, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

Or use any combination of seasonings to suit your taste!

Cheesecake Tartlets

Source: Clean Eating

6 TB fruit preserves (no sugar added)
36 fresh raspberries

Cheesecake Filling:
8 oz. cream cheese, softened
4 oz. goat cheese crumbles
3 TB honey
1/2 tsp vanilla

Lemon Shortbread:
2 cups whole wheat pastry flour
2 tsp grated lemon zest
2/3 cup unsalted butter, softened
1/2 cup honey

1.  Prepare cheesecake filling: In a food processor, blend cream cheese, goat cheese, honey, & vanilla.  Spoons mixture into a piping bag. (Alternatively, use a small plastic sandwich bag with a small piece snipped off one corner). Refrigerate at least 30 minutes.
2. Preheat oven to 350.  Prepare lemon shortbread: in large bowl, combine flour & lemon zest.  Cut in butter & stir in honey until well blended and a dough is formed.
3. Form dough into 36 tablespoon-size balls.  Place balls in cups of oiled mini-muffin pans.  Use the back of a teaspoon to press each ball onto bottom and partway up side of each cup (wet the back of the teaspoon if dough sticks).
4. Bake 8-10 minutes or until golden and firm. Use the back of a teaspoon to press downthe middle of each tartlet again.  Let cool 5 minutes; remove tartlets from pans and cool 20 minutes more.
5. Spoon 1/2 tsp fruit preserves into each cup. Pipe about 1 1/2 tsp cheesecake filling into each tartlet, topping each with a raspberry (press a little into the filling).

Make cookies with any extra dough: place tablespoon-fuls on oiled baking sheet and bake for 8-10 minutes!

Fettuccine with Kale Pesto

Source: Prevention magazine

4 cups stemmed chopped kale (about 1 bunch, or 4 large leaves)
1 cup shredded Parmesan
6 TB olive oil
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 tsp red pepper flakes
1/2 tsp salt
16 oz. fettuccine
1/2 cup hot water

1. Bring large pot of water to boil.  Fill large bowl with ice cubes and cold water.  Plunge kale into boiling water & cook 3 minutes.  Using tongs, transfer kale to ice water; submerge 3 minutes.  Drain into colander & squeeze to press out excess water.
2. Put kale, oil, 1/2 cup Parmesan, pine nuts, garlic, red pepper, & salt in bowl of food processor; puree until smooth.
3.  Cook pasta according to package directions. Just before pasta is done, scoop 1/2 cup of hot water & add to pesto & process a little more.  Drain pasta & toss with pesto and 1/2 cup Parmesan.

Poblano White Chili

Source: Vegetarian Times
Makes 8 servings

Rajas:
6 poblano chiles (1 pound)
2 tsp oil
1 1/2 cups chopped onion
2 cloves garlic, thinly sliced
1 tsp oregano
(Rajas are often served as a side dish or as a condiment for soups & stews, but are also delicious over nachos).

Chili:
2 cans white beans, rinsed & drained (~30 oz)- I like to use cannellini beans
2-3 cups vegetable broth
2 tsp oregano
1 tsp cumin
1 cup corn kernels
salt & pepper to taste
1/2 cup chopped cilantro, plus extra for garnish
1 TB lime juice
roasted pumpkin seeds for garnish (optional)

Goat Cheese Sauce: (leave out for a vegan versian)
1/3 cup milk
3 oz. goat cheese crumbles

1. Roast chiles: Preheat oven to 425.  Rub whole poblanos with oil, and place on baking sheet.  Roast 30-45 minutes, or until charred on all sides, turning with tongs.  Transfer to bowl, cover, & let steam 15 minutes.  Rub off skins.
2.  Make rajas: Cut off tops of roasted poblanos and remove seeds. Slice into1/4 inch strips.  Heat oil in skillet over medium heat; add onion & garlic and cook ~5 minutes.  Add poblanos & oregano; cook until heated through.
3.  Meanwhile, make chili: Place 2 cups broth, rajas, beans, oregano, cumin, & corn in large pot (add more broth to adjust the consistency if needed).  Bring to boil, reduce heat, cover & simmer 15 minutes.  Season with salt & pepper. Stir in cilantro & lime juice & cook a few minutes more.
4. Make sauce: Warm milk in small saucepan.  Stir in goat cheese & cook until smooth.  Serve chili with sauce & garnish with extra cilantro & roasted pumpkin seeds if desired.

Hush Puppies (Corn Fritters)

Source: Hodgson Mill

1 1/2 cups corn meal
1/4 cup flour
2 tsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup finely chopped onion
1 egg, beaten
1/4 cup water
1/2 cup buttermilk

Combine dry ingredients in medium bowl.  Stir in remaining ingredients until just moistened.  Let dough sit 5 minutes.  Meanwhile, heat oil in large skillet or griddle.  Drop dough by rounded tablespoonfuls into hot oil & fry until dark golden brown (~2 minutes), turning once.  Drain on paper towels.

Whole Grain Pancakes

Source: Prevention magazine
Makes 16

3/4 cup whole wheat flour
1/3 cup oats
1/3 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cups buttermilk
2 large eggs
1 large egg white
2 TB brown sugar

1. In medium bowl, combine flour, oats, cornmeal, baking powder, baking soda, & salt.  In another larger bowl lightly beat eggs; stir in buttermilk & brown sugar.  Stir in dry ingredients.  Let stand 15 minutes.
2. Heat oiled griddle over medium heat.  Drop batter in scant 1/4 cup measurements for each pancake, onto hot griddle.  Cook until bubbles form on top & underside is golden, about 2 minutes.  Flip & cook 1-2 minutes more.

Loaded Veggie Vegan Lasagna

Source: engine2diet.com

• 9 whole grain lasagna noodles
• 1 onion, chopped
• 1 small head of garlic, all cloves chopped or pressed

• 8 ounces mushrooms, sliced
• 1 head broccoli, chopped
• 2 carrots, chopped
• 2 red bell peppers, seeded and chopped
• 1 cup corn kernels
• 1 package Silken Lite tofu (12 oz.)
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• 1 tsp. salt
• 1 jar pasta sauce
• 12 ounces frozen spinach, thawed and drained
• 2 sweet potatoes, cooked and mashed
• 6 roma tomatoes, sliced thin
• 1 cup raw cashews, ground

1. Pre-heat oven to 400 degrees. Cook noodles according to package directions.

2. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.

3.  Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.

4.  Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.

5.  Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

6.  To assemble the vegetable lasagna : Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles.Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes. Cover with foil and bake in the oven for 45 minutes.

7.  Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

Crispy Creole Onion Rings

Source: Cooking with Paula Deen

1/4 tsp each: thyme, oregano, cayenne, black pepper
1/2 tsp each: garlic powder, paprika
3 TB flour
2 large egg whites
2 cups panko bread crumbs
1 large sweet onion, sliced into rings

1. Preheat oven to 450.  Combine spices/herbs in small bowl.  Combine flour and 1 tsp seasoning in bowl.  Lightly beat egg whites in another bowl.  In a third bowl, combine panko with remaining 1 tsp seasoning.
2. Dredge onion rings in flour mixture, then dip in egg whites, then dredge in panko mixture to coat.  Place on oiled baking sheet & bake 6 minutes.  Flip over & bake 4 minutes more until browned & crispy.  Serve with ranch dressing if desired.