Vegetable and Bean Tostadas

America's Test Kitchen has lengthy directions. I found there was bit of a learning process before I could read through their directions quickly. They treat cooking like it's a science which can be good for someone who is needing to learn techniques. These tostadas are VERY satisfying and worth the work. I've found with ATK recipes that if I prep all the ingredients first, it goes faster. At our house we have a rule when eating messy and delicious foods: No judging and no looking at each other. Just dig in!

12 (6inch) corn tortillas - I buy mine at Sprouts. They have a white chewy corn tortilla that are also flexible.
Vegetable oil spray
2 Tbsp canola oil
2 onions, halved and sliced thin - I only use one
3 green bell peppers, stemmed, seeded, and cut into matchsticks
3 garlic cloves, minced
3 Tbsp fresh lime juice
Salt and pepper
2 (15-ounce) can pinto beans - keep canning liquid
1 Tbsp finely chopped jarred pickled jalapenos, plus 4 Tbsp jalapeno brine
1 (10-ounce) bag of shredded cabbage
1 cup crumbled queso fresco or feta cheese
1/2 c sour cream
2 Tbsp minced fresh cilantro

1. Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Spray the tortillas lightly with vegetable oil and spread out over two rimmed backing sheets. Bake until lightly browned and crisp, about 10 minutes, rotating sheets halfway through baking.

2. Meanwhile, heat 1 Tbsp of the oil in a 12-inch skillet over medium heat until shimmering. Add onions and peppers and cook until softeneed and lightly browned, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 sec. Off heat, stir in 1 Tbsp lime juice and season with salt and pepper to taste. Transfer vegetables to a bowl and cover to keep warm.

3. Add the remaining Tbsp. oil to the skillet and heat over medium heat until shimmering. Add the beans and their canning liquid, pickled jalapeno, and 1 Tbsp brine. Cook, mashing the beans with a potato masher, until the mixture is thickened, about 5 minutes. Season with salt and pepper to taste. Transfer the beans to a bowl and cover to keep warm.

4. Toss the coleslaw mix with remaining 3 Tbsp jalapeno brine in a large bowl and season with salt and pepper to taste.

5. Spread the bean mixture evenly over the crisp tortillas, then top with cheese, vegetables, and slaw. Whisk the sour cream and remaining 2 Tbsp lime juice together and then drizzle over the top. Sprinkle with cilantro and serve.

Laura’s Brazilian Salad

Rice

¾ cup Of onion (diced)

3-4       Cloves of fresh minced garlic (depending on size)

2 cups Of Black Rice

4 cups Of water

1 ½      Large pinches of dried Basil

1 ½      Large pinches of dried Oregano

½ tsp   Of salt

Avocado oil (or another mild oil)

Directions:

In a medium pot, saute onion and garlic with enough avocado oil to cover the bottom of the pan or as to prevent sticking and to coat the rice. Add Basil and Oregano. When garlic begins to brown (don’t burn the garlic) quickly add rice and roast for 30 seconds continuously stirring. Do not allow rice to burn. Then add water. Stir in then add salt and stir again. Cover and bring to a boil and then turn the heat to a low. approx 40 min. cooking time.

Hint: it is important to NOT continue to stir the rice after this point. Rice will cook and form air pockets which will allow the rice to cook evenly and thoroughly. You will begin to hear when the bubbles and water have evaporated. At this point it is safe to place a spatula inside the rice to the bottom to check to see if the water is gone. DON’T STIR. When the water is gone take the rice off the heat. Nothing is worse than burnt rice.

Beans

2          cans of black beans and their liquid (cheap kind aren’t the best)

½         cup  of onion (Diced)

2 ½      cloves of fresh minced garlic

1 ½      Large pinches of dried Basil

1 ½      Large pinches of dried Oregano

½ tsp.  Of salt

Directions:

In a medium pot, saute onion and garlic with enough avocado to cover the bottom of the pan or as to prevent sticking. Add Basil and Oregano. When garlic begins to brown (don’t burn the garlic) add the two cans of beans and the salt. Mix and then stir occasionally on a low heat for the amount of time the rice needs to cook.

Salad

1          Head of Romaine lettuce

3          Chopped tomatoes

1-2       Grated carrots

Cilantro (if desired)

Thinly sliced onion (amount to your liking)

                        - This is important for the dressing!

Portuguese Dressing

Olive oil

Lemon juice (preferably fresh squeezed)

Salt for taste

Directions:

Mix together Lettuce, tomato, carrots and cilantro in a big bowl. Thinly slice the onion and place it on top. Pour in an appropriate amount of Olive oil, and squeeze about a half of a fresh lemon or drizzle lemon juice. (Be careful with this one). Then add Salt to taste!

Assembling:

With desired portions your dish should be stacked. First rice, then the beans (liquid is considered the gravy), and add grated cheddar cheese on that. Then add your salad on top of that and eat with tortilla chips. :D

Chickpea Cakes With Cucumber Sauce - ATK

This is so yummy! Takes a little work but it is worth it.

* Wheat bread my also be used. Avoid over mixing the chickpeas in step 3 or the texture will become mealy. Serve with salad.*

• 2 slices high-quality white sandwhich bread, torn into pieces
• 1 cucmber peeled, halved lengthwise, seeded, and shredded
• salt and pepper
• 1 1/4 cups 2 percent greek yogurt
• 6 scallions, sliced thin
• 1/4 cup minced fresh cilantro
• 2 (15 ounce) cans chickpeas, rinsed
• 2 large eggs
• 10 teaspoons olive oil
• 1 teaspoon garam masala
• 1/8 teaspoon cayenne pepper
• 1 shallot minced
• lime wedges for serving

1. Adjust oven rack to middle position and preheat oven to 350 degrees.  Pulse bread in food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes.   Let cool to room temperature.

2. Meanwhile, toss the cucumber with 1/2 tsp. salt in colander and let drain for 15 to 30 minutes.  Combine the drained cucumbers, 3/4 cup yogurt, 2 Tbsp scallions, and 1 Tbsp cilantro in a bowl and season with salt and pepper to taste.

3. Pulse the chickpea in the food processor to a coarse puree with large pieces remaining about 8 pulses.  In a medium bowl, whisk the eggs, 2 Tbsp. of the oil, garam masala, cayenne, and 1/8 tsp salt together.  Add the processed chickpeas, breadcrumbs, remaining 1/2 cup yogurt, remaining scallions, remaining 3 Tbsp cilantro, and shallot until just combined.  Divide the chickpea mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1 inch thick patties.

4. Heat 2 teaspoons more oil in a 12-inch skillet (nonstick if possible) over medium heat until shimmering.  Carefully lay half of the patties in the skillet and cook until well browned and both sides, 8 to 10 minutes. (we always have to cook ours longer- if you flip it before it's had a chance to form a crust it will crumble)

5.  Transfer the cakes to a plate and tent loosely with foil.  Return the skillet to medium heat and repeat with the remaining 2 teaspoons oil and remaining patties.  Serve with the cucumber-yogurt sauce and lime wedges.

Fresh Spaghetti - From Food To Live By

·         2 medium-size tomatoes (about 2 cups) diced into ½-inch pieces

·         3 Tbsp.  good olive oil

·         1 Tbsp. truffle oil or additional tbsp. o olive oil

·         ¼ c. chopped fresh basil

·         ¼ c. fresh flat-leaf parsley

·         Pinch of red pepper flakes

·         Salt

·         1 pound dried spaghetti

·         2 medium-size zucchini (about 1 ½ cups), cut into ¼-inch pieces

·         1 large clove garlic, minced

·         Fresh ground pepper

1.       Place tomatoes, 2 Tbsp. olive oil, truffle oil, basil, parsley, and pepper flakes in medium bowl and stir to combine.  Season with salt to taste. Let sit at room temp. for an hour.

2.       Cook spaghetti in salted water according to package directions.

3.       Heat the remaining Tbsp. of oil in skillet over medium-low heat.  Add zucchini and garlic until zucchini is crisp tender about 4-5 min. Season with black pepper (and I do a little salt).

4.       Combine spaghetti, tomato mixture, and zucchini in large bowl and stir to combine. Serve warm or at room temp.

*I usually find that 1 lb. of spaghetti is too much.  I will double the veggies or half the noodles.  Served with parmesan cheese it is really good! 

* This recipe is great if you want to do it raw vegan style as well.  Spiral the zucchini into the noodles and add the garlic to the tomato mixture.  Omit the noodles, tbsp. of oil, and cheese and voila!

Maple Almond Granola From Food to Live By

4 1/2 c. old fashioned rolled oats
3/4 c. raw sunflower seeds
1 1/2 c. slivered almonds
2 Tbsp. cinnamon (or more if you love cinnamon like me:)
1 1/4 c. pure maple syrup
1/3 c. canola oil

Combine dry and stir in wet ingredients. Cook at 325 degrees in a 12 by 17-inch pan for 25 min. Stir and cook for an additional 15 - 20 min stirring occasionally. Will burn quickly so watch closely at the end. You can add 1 c. of raisins after it's just out so they plump up (unless you are also of the persuasion that raisins ruin everything, then just skip this part!) Plain organic yogurt + homemade granola + a few fresh raspberries = best part of my day.

*Refrigerate for three months or freeze up to six months.

Chewy Oat Sweet & Fruit Bars

2 c. old fashioned rolled oats

½ c. raw sunflower seeds

1/3 c. shredded coconut

1/3 c. flour (used whole grain flour)

¾ c. unsalted butter (used < ½ c. coconut oil)

¾ c. corn syrup (used agave)

¾ c. brown sugar (used this but you might be able to omit it or do agave or honey)

1 c. dried fruit (used cranberries but if you use something like apricots chop fine)

½ c. peanut butter (used almond butter)

1 tsp. vanilla extract

Preheat oven to 325 degrees and line cookie sheet with parchment paper.  In large bowl combine dry ingredients.  Place wet ingredients in saucepan (minus vanilla).  Once melted and combined add fruit and vanilla off heat.  Combine wet and dry. Spread over prepared cookie sheet.  Cook for 20-25 minutes.  Cut into bars. 

Bread in 5 minutes a day – Artisan Free-Form Loaf

Makes 4 1-pound loaves

3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Cornmeal for pizza peel

Directions for Making the Dough:

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour by gently. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If
hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! Yields a wet dough loose enough to conform to the container.
4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top),
approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. 

Directions for Baking:

1. Prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Form loaf by gently stretch the surface of the dough around to the bottom.
6. Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes.
7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour and slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top.
9. Slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 22 minutes, or until the crust is browned and firm to the touch.
10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

Easy Strawberry Chia Seed Jam - From Eat Bird Food

Eat this straight from the container as a snack, as a spread on pancakes, mixed into oats or yogurt, or just make a good ol’ peanut butter and jelly sandwich – the possibilities are endless!

• 1 cup strawberries (frozen or fresh)
• 1 Tablespoon chia seeds
• 1 Tablespoon water
• stevia, to taste (or other sweetener, like maple syrup or agave)

1. If using frozen strawberries, let them thaw. I try to limit my use of the microwave so I just sat mine in a bowl out on the counter for an hour or so.
2. Mash strawberries with a fork or blend them. I mashed one batch and used my immersion blender for another – both methods worked great, but the blended version was more like jelly and less like jam.
3. Mix in chia seeds, water and stevia, if using. I used 2-3 drops of liquid stevia, but I don’t think it would be necessary with super sweet berries. It just depends on how sweet you want your jam.
4. Cover the mixture and place in the fridge to set up for a while, 30-60 minutes is ideal.

That’s it! It’s super simple and so much better for you than the sugar-filled, processed jam you’d buy at the store. The best part is that you can use almost any berry you like – blueberries, blackberries and raspberries would work great.
I definitely recommend trying it, even if you don’t think you like the texture of chia seeds because it tastes just like a regular berry jam that has seeds. If you’re worried about the seedy texture, you can always buy ground chia seeds or grind them before making the recipe.

Chocolate Agave Brownies

Ingredients
½ c. salted butter (I used 6 Tbsp. tonight and it turned out great. I might use even less next time and increase the milk or syrup)
1 ½ c. agave chocolate syrup
2 eggs
1 tsp. vanilla
1 c. flour (for fluffier brownies this can be taken down to 2/3 c.)
½ t. baking powder
¼ tsp. salt
½ c. chopped nuts (optional)

Steps
Heat oven to 325 F.
Grease and lightly flour the bottom of an 8 or 9-inch square pan.
Melt butter in microwave. Put all ingredients (except nuts) into blender and blend until smooth.
Add nuts and mix. Pour brownie mixture into a greased pan and bake for 25-30 min. Cool.
If desired, top cut pieces with coulis and serve!

Agave Chocolate Syrup
1 c. good quality cocoa (this is key!)
½ t. vanilla
1 c. hot milk (homemade almond milk preferred, though water also works)
1 c. agave
1-2 tbsp. ultra gel (optional- I’ve never used it)

Mix cocoa, vanilla and hot milk until smooth. Add agave and blend

Raspberry Coulis (Drizzled Topping)
1 10 oz. bag of frozen raspberries
2 Tbsp. clover honey
½ tsp. of lemon, orange OR lime zest

In medium sauce pan cook down the raspberries and bring to simmer. Over medium heat add honey (or other sweetener if desired). Stir constantly. Once the mixture has thickened stir in zest and let simmer for one to two minutes. Strain it through a piece of cheese cloth or a fine sieve using a spatula to press out the thickened juices. Coulis does not normally have seeds or skins. Allowing the coulis to cool will also aid in thickening. Drizzle over cooked brownies. Can be served hot or at room temperature.

Lion House Chocolate Zucchini Bread

2 ounces unsweetened chocolate (2 blocks), melted

2 cups zucchini grated

2 cups flour, all purpose
1 teaspoon salt

1 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

3 eggs

1 cup sugar

1 cup brown sugar

1 cup oil

1 teaspoon vanilla

1 cup chocolate chips, semi-sweet

Prepare two 8x4 - inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir, and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate, and vanilla, beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325 degrees for 45 to 50 minutes. Makes 2 loaves.

**If using small paper loaf pans**

Turn oven to 300 degrees. Lightly greased and flour 'pan' and fill only slight above halfway. Cook for about 40 minutes. Watch closely as that time gets closer.

Sweet Potato Casserole

Bake 10 sweet potatoes at 350 for an hour until soft. Remove peel and mash in large bowel.

Add:

1/2 tsp. salt

1/2 c. soft butter

4 eggs

2 tsp. vanilla

1 tsp. cinnamon

1/2 c. sugar

4 Tbsp. milk or cream

Spoon into greased 9x13 inch pan.

Topping:

1/2 c. cold butter

6 Tbsp. flour

1 1/4 c. brown sugar

3/4 c. of pecans

Mix together dry and cut in butter and pecans. Sprinkle on top. Bake casserole at 350 for 45 minutes. Can be made ahead of time up to two days but must be thawed thoroughly (or close) before baking. Add extra time if you froze it. Happy Thanksgiving!

Chili Sauce - From Amanda

• 1 quart jar home-canned tomatoes (or 7-10 fresh tomatoes, blanched and peeled)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 2-3 cloves garlic
• 1/4 cup cider vinegar
• 4 tsp lime juice
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tsp garlic salt
• dash hot sauce

Saute peppers, onions, and garlic in a little butter or oil until softened. Puree with tomatoes in blender, in batches if necessary, and return to pan. Add remaining ingredients and bring to a boil. Continue on a medium boil uncovered (use a screen to reduce splatter) for 30 minutes or until well reduced.

Use on fries or hamburgers, as a sloppy joe base, in BBQ pork, on meatloaf, even as a pizza sauce!

Sandy Godfrey made some yummy meatballs at an enrichment activity using costco meatballs in a crockpot with chili sauce and ginger ale. My mom-in-law likes chili sauce on her eggs and on white beans and ham.

-Amanda

Bowtie Zucchini - Alicia

1/4 cup vegetable oil
1 cup chopped onion
2 cloves garlic, minced
5 small zucchini, cut into thin strips
1 cup whipping cream
1 package (16 ounces) bowtie pasta, cooked and drained
3 tablespoons grated Parmesan cheese.
Salt and black pepper

Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent. Add zucchini; cook and stir until tender. Add cream; cook and stir until thickened. Add pasta and cheese to skillet. Season with salt and pepper. Transfer mixture to 2-quart casserole. Cover and bake 15 minutes or until heated through. Makes 8 servings.

-Alicia

Tortillas/African Chapatis (made May 4, 2011 by Molly)

3 cups of flour
small handful of sugar
~1/8 tsp. salt
~1/2 tsp. dried seasonings of choice
1/3 c. oil (can be slightly increased if desired but not decreased)
1 cup of VERY hot water

Whisk together dry ingredients. Add oil and with hands work it into the dry mixture until completely incorporated. Add hot water and mix with hands until dough ball forms (should be slightly sticky). Separate into 8 pieces. Form the ball into round disc and on a floured surface roll out to thin tortilla. Over medium heat cook each side for about a minute (more or less depending on preference). Place on plate and cover completely with plastic wrap (<-important to keep the chapatis from hardening and drying out). Enjoy!