From Karen Niessing found in Penzey's catalog
INGREDIENTS
2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 tsp thyme
1 tsp basil
1 tsp garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan or romano cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat oven to 350.
Combine the tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1.5 quart baking dish. Top with paremsan or romano cheese and bread crumbs. Bake at 350 for 45 minutes or until veggies are tender. Sprinkle with mozzarella and let stand 5 minutes.
Friday, July 22, 2011
Peanut Butter Banana Bread
Recipe from Penzey Spices by Meredith Wittmann
INGREDIENTS
3 ripe bananas, peeled and sliced
2 eggs
1/2 cup plain or vanilla yogurt
1/2 cup creamy peanut butter
3 TB melted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup ground flax seed (optional)
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp baking spice
1 1/2 cups flour
1/2 cup powdered sugar (optional)
DIRECTIONS
Preheat oven to 350. Spray 9x5 loaf pan with non-stick cooking spray and set aside.
In large mixing bowl, combine the bananas, eggs, yogurt, peanut butter, and melted butter. Beat at medium speed until well blended. Add sugars and beat well. Ad flax seed, baking soda, cinnamon, and baking spice. Reduce to low speed and mix well. Add flour and beat until blended.
Pour batter into loaf pain and bake for 65-75 minutes. Let cool 30 min in pan before removing. Dust with powdered sugar.
INGREDIENTS
3 ripe bananas, peeled and sliced
2 eggs
1/2 cup plain or vanilla yogurt
1/2 cup creamy peanut butter
3 TB melted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup ground flax seed (optional)
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp baking spice
1 1/2 cups flour
1/2 cup powdered sugar (optional)
DIRECTIONS
Preheat oven to 350. Spray 9x5 loaf pan with non-stick cooking spray and set aside.
In large mixing bowl, combine the bananas, eggs, yogurt, peanut butter, and melted butter. Beat at medium speed until well blended. Add sugars and beat well. Ad flax seed, baking soda, cinnamon, and baking spice. Reduce to low speed and mix well. Add flour and beat until blended.
Pour batter into loaf pain and bake for 65-75 minutes. Let cool 30 min in pan before removing. Dust with powdered sugar.
Quinoa Sweet Potato and Mushrooms
http://allrecipes.com/recipe/quinoa-with-sweet-potato-and-mushrooms/detail.aspx
Ingredients
1/3 cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup chopped, toasted pecans
Directions
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Ingredients
1/3 cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup chopped, toasted pecans
Directions
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Curried Quinoa
http://allrecipes.com/recipe/curried-quinoa/detail.aspx
Ingredients
2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Ingredients
2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Wednesday, July 20, 2011
Blueberry Spice Muffins
INGREDIENTS
1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup melted butter
1 1/4 cup fresh blueberries
Topping
1 TB sugar
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400
Muffins: Combine dry ingredients in large bowl. In small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir until just moistened and then fold in the blueberries.
Fill greased or paper-lined muffin tins 2/3 full.
Combine the topping ingredients and sprinkle over the batter
Bake for 16-20 minutes or until browned and springy. Cool and then transfer to wire rack.
Yield: 12 muffins
Recipe from Penzey Spices
1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup melted butter
1 1/4 cup fresh blueberries
Topping
1 TB sugar
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400
Muffins: Combine dry ingredients in large bowl. In small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir until just moistened and then fold in the blueberries.
Fill greased or paper-lined muffin tins 2/3 full.
Combine the topping ingredients and sprinkle over the batter
Bake for 16-20 minutes or until browned and springy. Cool and then transfer to wire rack.
Yield: 12 muffins
Recipe from Penzey Spices
Monday, July 4, 2011
Carrot-Ginger Muffins
http://michaelrunsonveg.blogspot.com/2009/02/carrot-ginger-muffins.html
Carrot Ginger Muffins
The recipe lists raisins and walnuts as optional. For a vegan muffin you can sub soy milk for the milk, and 1 tablespoon flaxseed meal + 3 tablespoons water for the egg.
2 cups All-Purpose Flour (Can use whole wheat or ½ ww and ½ AP)
1½ teaspoons Baking Soda
½ teaspoon Salt
½ teaspoon cinnamon
2 teaspoons ground ginger (2 Tablespoons fresh ginger)
¾ cup Sugar (can reduce to ½)
1 cup Milk
1 large Egg
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 Cup Grated Carrot
½ Cup Raisins (optional)
½ Cup Walnuts (optional)
Pre-heat oven to 350°
In large mixing bowl combine dry ingredients including flour, baking soda, salt, cinnamon and ginger (if using fresh ginger add to wet ingredients). In a separate bowl combine egg and sugar until smooth, then add oil and vanilla.
Add wet ingredients to dry ingredients and combine until just incorporated. Be careful not to over-mix your batter as this will make your muffins dense and dry.
Now mix in your grated carrot, raisins (if using) and walnuts (if using).
Portion out into non-stick muffin pan or line your pan with muffin/ cupcake papers (lightly spray muffin papers with cooking spray. Fill each muffin cup 2/3 full.
Bake 15-18 minutes or until lightly browned on top.
Test with a tooth-pick to ensure the muffins are completely done. Remove muffins from pan and let cool on a wire rack, or turn them on their side on a plate.
Makes about 10 muffins
Carrot Ginger Muffins
The recipe lists raisins and walnuts as optional. For a vegan muffin you can sub soy milk for the milk, and 1 tablespoon flaxseed meal + 3 tablespoons water for the egg.
2 cups All-Purpose Flour (Can use whole wheat or ½ ww and ½ AP)
1½ teaspoons Baking Soda
½ teaspoon Salt
½ teaspoon cinnamon
2 teaspoons ground ginger (2 Tablespoons fresh ginger)
¾ cup Sugar (can reduce to ½)
1 cup Milk
1 large Egg
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 Cup Grated Carrot
½ Cup Raisins (optional)
½ Cup Walnuts (optional)
Pre-heat oven to 350°
In large mixing bowl combine dry ingredients including flour, baking soda, salt, cinnamon and ginger (if using fresh ginger add to wet ingredients). In a separate bowl combine egg and sugar until smooth, then add oil and vanilla.
Add wet ingredients to dry ingredients and combine until just incorporated. Be careful not to over-mix your batter as this will make your muffins dense and dry.
Now mix in your grated carrot, raisins (if using) and walnuts (if using).
Portion out into non-stick muffin pan or line your pan with muffin/ cupcake papers (lightly spray muffin papers with cooking spray. Fill each muffin cup 2/3 full.
Bake 15-18 minutes or until lightly browned on top.
Test with a tooth-pick to ensure the muffins are completely done. Remove muffins from pan and let cool on a wire rack, or turn them on their side on a plate.
Makes about 10 muffins
Friday, June 3, 2011
Spinach Quiche
http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/spinach-quiche-e28093-the-best-ever/
Spinach Quiche – The Best Ever
Added by mrswilliams on July 10, 2010 in Special Dietary Needs, Vegetarian
Ingredients
- 1 wholeDeep Dish Pie Crust
- 1/2 bag(10 Oz. Bag) Fresh Spinach, Chopped
- 1 cupZucchini, Grated And Squeezed Dry
- 1/3 cupFeta Cheese
- 1/2 cupOnion, Chopped
- 1 teaspoonCrushed Garlic
- 1/4 cupGrated Parmesan Cheese
- 1/2 cupMozzarella Cheese
- 1/2 cupPlain Yogurt
- 1/2 cupCream
- 4 wholeEggs
- 1 TablespoonFlour
- 1 teaspoonSalt
- 1/4 teaspoonOregano
- 1/4 teaspoonNutmeg
Preparation Instructions
Preheat oven to 425 degrees.
Mix together all ingredients except pie crust (obviously).
Bake pie crust for 7 minutes. Remove from oven and reduce heat to 325 degrees. Pour filling into crust. Bake 1 hour or until a knife inserted in the center comes out clean. Let cool and enjoy!
| Prep Time | Servings 8 | Difficulty Easy |
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