Monday, December 18, 2006

banana nut bread aka Cindy

2 loaves
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups mashed very ripe bananas
1/2 cup yogurt
3 cups flour
1 1/4 teaspoons baking soda
1/2 cup salt
1 cup chopped walnut

Oven 350 degrees 8 1/2 x 4.5 inch greashed and floured
Cream butter and sugar til fluffy
Add eggs one at a time
Comine bananas and yogurt mix well.
Sift flour with soda and salt
Add flour mix and banana mix alternately to butter mix
Stir in nuts
Turn into pans and bake about 1 hour
Lett cool and turn onto rack
Better the longer it sits

Grandmother's cranberry bread

2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups raisins or chopped nuts
1 1/2 cups cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
Cut in butter until mixture is crumbly.
Add egg, orange peel and orange juice all at once.
Stir until mixture is evenly moist
Fold in raisins/or nuts and cranberries.
Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees for one hour and ten minutes until toothpick inserted in center comes out clean.
Remove from pan and cool on a wire rack.

Sunday, December 10, 2006

Twice baked potato and Broccoli bake

  • Recipe's original website

  • Twice Baked Potatoes

    4 (8oz baking potatoes) or however many you make, depending on your number of guests.
    3tbs melted butter
    1/2 c of sour cream
    ¼ c diced onions- diced finely and sauteed optional
    1/2 cup of cheddar cheese crumbled
    3oz of bacon fried and crumbled (or buy the already bacon bits, it’s a time
    saver because I don't do bacon. Some of my boys are happy with veggie bacon bits, but one is a die hard for the real deal. Too bad, so sad.)

    Bake potatoes (1 hour); Cut in half and scoop potatoes out. Mix all ingredients in
    mixer or by hand. Spoon back into potato skins. Bake 15 min at 400 degrees.

    Broccoli Bake
    1 package (10 ounces) frozen broccoli cuts
    3 eggs
    1/2 cup mayonnaise
    1 small onion, finely chopped
    1/2 cup shredded sharp Cheddar cheese
    salt and pepper
    Cook broccoli 3 to 5 minutes; drain. Whisk together eggs and mayonnaise; add broccoli and onion and cheese. Add salt and pepper to taste. Place in a
    greased casserole. Bake at 350° for 35 to 40 minutes.
    Serves 4. (You will need to double it according to your number of guests)

    By: Stefanie Leale © 2006

    Sunday, September 03, 2006

    Grilled Eggplant Salad

    1 large eggplant, rinsed, ends trimmed, sliced in 1/2 inch rounds
    2 large bell peppers, one red and one yellow, rinsed, halved, seeded, topped
    2 medium zucchini, rinsed, ends trimmed, halved lengthwise
    1 large onion, peeled and sliced thickly

    Brush both sides with marinade (see below)
    Grill on barbeque.(7-10 minutes, turning at the halfway mark) Vegetables should be beginning to brown and just tender when pierced.

    Cut grilled veggies into 1 inch pieces and mix in a bowl. Add vinegar, salt, pepper to taste.

    Add 1/2 cup pine nuts

    Adapted from Grilled eggplant and pepper salad, Sunset magazine, September 2006

    1/2 cup olive oil
    1/4 cup balsamic vinegar
    1/4 cup white wine
    1 Tbs lemon juice
    1/2 teaspoon garlic powder
    1 teaspoon oregano, dried
    1 teaspoon basil, dried
    1/4 teaspoon rubbed sage
    1/4 teaspoon dried thyme
    1 tsp ground salt
    pinch cummin
    1/4 tsp cayenne
    1/2 tsp ground pepper

    Whisk marinade ingredients in a small jug.

    Brush both sides of veggies

    Blue Cheese Deviled Eggs

    6 eggs
    1/4 cup crumbled blue cheese,
    2 tablespoons mayonnaise
    1 1/2 teaspoons basil, finely chopped
    1/4 teaspoon original Tabasco sauce
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1 rib finely diced celery (use now or later)

    Hard boil eggs. Cool, shell, then cut in half to make 12 shells.
    Mash egg yolks and mix well all other ingredients (if you want, you can leave out the diced celery and use it for garnish later).
    Spoon mixture back into shells. Garnish with diced celery or finely chopped basil.


    Tuesday, August 29, 2006

    Breakfast Pizza

    8 servings From San Diego Union Tribune 2/22/06 from Vegetarian Times

    1(8-ounce)can refrigerated crescent dinner-roll dough or pizza dough
    7 ounces vegetarian breakfast sausage patties (our favorite is morningstar farm crumbles)
    1 cup frozen shredded hash brown potatoes, thawed
    1 cup (4 ounces) cheddar cheese, grated
    4 large eggs
    1/4 cup milk
    2 teaspoons chopped fresh sage or 1 teaspoon dried rubbed sage
    1/2 teaspoon salt
    1/4 teaspoon red pepper flakes

    Preheat oven to 375. Grease a 12 inch pizza pan.
    Heat the crumbles in the microwave for 3 minutes.
    Press the dough together to form pizza crust.
    Press the edges up to make a rim. It is important to have NO HOLES because the first time we made this we had egg mixture all over the bottom of the oven.
    Sprinkle the crmbles over the dough, then sprinkle the potatoes followed by the cheese.
    Beat the eggs, milk, sage, salt and red pepper flakes in a bowl.
    Pour this mixture over the pizza.
    Bake for 25 minute or until crust is brown.
    Cut and serve.

    Alternate recipe.serves 4 with 4 pineapple rings and 7 eggs
    Omit the dough and potatoes and use the mixture to make a frittata.

    Heat the crumbles in a large skillet.
    Add the spices: salt, sage and red pepper
    Add the pineapple, cut into small pieces.
    Beat eggs and milk together and pour over the mixture
    Stir until evenly distributed.
    Cover and cook on a medium heat until almost set.
    Turn over and cook for just a minute.
    Cut into quarters and serve on a plate.
    Cover with some tomato and tobasco.

    Wednesday, August 23, 2006

    Tomato, corn and basil risotto

    2 1/2 cups stock
    2 cups milk
    2 tablespoons olive oil
    1 cup chopped onion
    1 clove garlic, mashed
    3/4+ cup uncooked Arborio rice
    1/2 cup white wine
    1 medium tomato - peeled, seeded and chopped
    1 1/3 cups fresh or frozen corn kernels
    1/2 cup chopped spinach
    8 morningstar farms links, thawed
    1/2 cup grated Parmesan cheese
    1/2 cup fresh basil leaves, cut into thin strips
    salt and ground black pepper to taste

    Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat while cooking risotto.

    Put oil in a skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally.

    Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.

    Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next.

    When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, spinach, links and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

    The risotto should take 18 to 20 minutes of cooking all together.

    Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve. Toast or a hearty bread are a good addition to this meal.


    Sunday, July 16, 2006

    Red Beans and Rice

    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped green pepper
    2 cloves of garlic, chopped
    2 15 oz cans kidney beans
    1/2 pound of "bacon" crumbles
    1 8 oz can tomato sauce
    1 tsp vegetarian worcestershire sauce
    1/4 tsp ground pepper
    1/4 tsp tabasco or other hot sauce
    1 1/2 cups rice, cooked (3cups of cooked rice)
    Hot Pepper sauce to taste

    Saute onion, celery, green pepper and garlic. 2-3 minutes
    Add beans, crumbles, tomato sauce, worcestershire sauce, Tabasco, and ground pepper.
    Reduce heat cover and simmer 15 minutes.

    Serve over rice.

    Six servings

    spinach dip

    1 10 oz pkg frozen spinach, thawed
    1 1/2 cups sour cream
    1 pkg. Vegetable Soup Mix (dry)
    1 cup mayonnaise
    1 cup sliced water chestnuts
    2 green onions, finely chopped
    1 round bread loaf
    Cut veggies: carrots, celery, green peppers ... for dipping.

    Squeeze excess water from spinach.

    In a bowl, combine ingredients in the order listed.

    Slice the top off the round bread loaf, leaving it in one piece to form a cap that can be replaced after filling. Scoop out the center bread, leaving a 1 1/2 inch crust and an empty center.

    Put the spinach mixture inside the bread "bowl".

    Break up the bread you removed from the center.

    Serve on a large plate with the bread in the center surrounded with the bread pieces and various pieces of vegetables for dipping.