Pumpkin Oatmeal Cookies

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3/4 cup shortening or butter
1 egg, beaten
1 cup canned pumpkin
1 3/4 cup rolled oats
1 cup raisins (I used 1/2 cup... I don't love raisins)
1 cup chopped nuts (I used very finely chopped almonds and pecans)
Try next time: 1/2 cup white chocolate chips with 1/2 cup raisins

1. Preheat oven to 400 degrees.
2. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
3. Add and mix shortening until mixture is crumbly.
4. Stir in egg, pumpkin, oats, raisins and nuts.
5. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in 400 degree oven for 15 minutes or until done.

Source: random recipe in my recipe folder... I have no idea where it came from

Try #1 - December 30, 2012
This are SOOOOOOOOOO good.  I mean like really good.  Like oatmeal raisin cookies only AMAZING.  Best warm out of the oven.

P.S. I think these would be good with white chocolate chips...

Try #2 - January 15, 2013
So, I wasn't quite as blown away the second time I made these... but they're still good.  I put a few chocolate chips into the last bit of dough.  I still need to try white chocolate chips...

Korean Roast Chicken Thighs

8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion (or regular onion)
3 Tbsp sesame oil (or vegetable oil)
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp black pepper

1. Preheat oven to 375 degrees.
2. Place chicken skin side down in a large baking dish.
3. Combine the remaining ingredients in a bowl and then pour on top of chicken.
4. Bake uncovered for 45 minutes.
5. Turn the chicken over in the dish and back for another 15 minutes.

Source: http://www.food.com/recipe/Korean-Roast-Chicken-Thighs-83203

Honey Garlic Chicken

1 1/2 to 2 lbs boneless, skinless, chicken thighs (about 4 or 5)
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

1. Put the chicken into your cooker.  In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
2. Cook on low for 6 hours or high for 3 to 4 hours.
3. Serve with basmati rice and steamed or roasted vegetables.

Note: To prepare ahead, place raw chicken and sauce into a freezer bag, then freeze.  Thaw the bag overnight in the fridge, then put ingredients into slow cooker in the morning.

Source: A Year of Slow Cooking

Try #1 - December 30, 2012
These were good, and extremely easy.  Not amazing to my mind, but the kids gobbled up seconds and thirds and requested I make it again so that's saying something.  I used 6 frozen chicken thighs (bone-in, skin-on), and cooked it on low for about 7 hours.  Probably 6 hours would have been enough.

Roasted Eggplant-Garlic Spread

1 small eggplant
1 tsp coarse salt
1 Tbsp plus 1 tsp olive oil, plus more for spraying
2 garlic cloves, skin on, wrapped in foil
1 medium onion, finely chopped
2 tsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp finely chopped fresh basil
1 Tbsp freshly grated Parmesan cheese
Salt and freshly ground black pepper

1. Preheat the oven to 400. Peel the eggplant and slice it cross-wise into 1/2-inch slices. Place eggplant in a colander, sprinkle with coarse salt, weigh down with a plate and let drain for about 20 minutes. Rinse off and pat dry.
2. Spray eggplant slices lightly with olive oil and arrange on a baking sheet with the garlic. Bake for 10 minutes, flip the eggplant slices and return to oven for 15 more minutes. Remove from oven, let eggplant cool, then chop eggplant coarsely. Set garlic aside.
3. Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and saute until soft, about 6 to 8 minutes. Add balsamic vinegar and reduce while sauteing for another 2 minutes.
4. In a food processor fitted with the metal blade, process the eggplant, garlic, onion mixture, lemon juice, basil and Parmesan until pureed. Add salt and pepper to taste. Transfer to an airtight container and refrigerate until read to use. Makes 1 cup.

Note: May be prepared up to 3 days in advance.

Source: The Costco Connection, October 2012

Pizza Puffies

1/2 cup all-purpose or whole wheat flour
2 eggs
1/2 cup milk
2 Tbsp butter

Toppings (suggestions):
Mexican:
1/4 cup salsa
1/2 cup black beans
1/2 cup shredded Pepper Jack cheese

Veggie:
1/2 cup chopped broccoli
1/2 cup corn
1/2 cup carrots
1/2 cup shredded mozzarella cheese

Leftover Surprise:
1/2 cup cooked veggies
1/2 cup meat
1/2 cup shredded cheese

1. Preheat oven to 400.
2. Mix flour, eggs, and milk together. Batter will be a bit lumpy.
3. Melt butter in a 9-inch pie dish. Pour in batter.
4. Bake for 20 minutes or until light golden brown and fluffy.
5. Sprinkle with shredded cheese and other toppings.
6. Pop it back in the oven for another 5 minutes.

Source: Sky Nursery Junior Gardener Newsletter, Winter 2012-13

Try #1 and 2 - December 2012
I made this twice in one week... so yeah, we like it.  Really easy, and a relatively healthy lunch (if you're going to have pizza for lunch...). We topped ours with marinara sauce, pepperoni, and mozzarella cheese.

Yogurt Pancakes

1 cup plain yogurt
1 cup milk
2 eggs
1 tsp salt
1 tsp baking soda
2 tsp baking powder
4 tsp oil
3/4 cup white flour
3/4 cup whole wheat flour

Blend together all but flour.  Add white and whole wheat flour, stirring just until moistened.  Cook pancakes on stovetop as usual.  Serves 4 to 6.

Source: MOPS 2008 Cookbook, submitted by Donna Dahlstrom

Try #1 - January 12, 2012
DEEEEEEEEEEEEEEEEEEEEEE-licious.  Another pancake homerun.  We used non-fat Greek yogurt.

Nut and Seed Granola

2 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds, chopped
1 cup whole wheat pastry flour
1/2 tsp cinnamon
1/8 tsp sea salt
1/3 cup cold-pressed vegetable oil (such as canola)
1/2 cup brown rice syrup or maple syrup
1/2 cup apple or orange juice
1 tsp vanilla
1/4 tsp almond extract

1. Preheat oven to 300.  In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon, and salt; mix well.
2. In separate bowl, combine oil, syrup, juice, and extracts.  Slowly pour wet ingredients over the dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.
3. Spread on cookie sheet or in a shallow pan and bake.  Turn granola every 15 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight container. Make 8 cups.

Note: Make sure you use whole wheat pastry flour instead of regular whole wheat flour (or bread flour).  Whole wheat pastry flour is made from soft wheat (instead of hard) and won't make the granola gritty.

Source: MOPS 2008 Cookbook, recipe submitted by Lisa Fligor, adapted from Feeding the Whole Family

Try #1 - January 2013
So... for some reason, I keep insisting on adding these disgusting sunflower seeds to my food.  I've had them for way too long, and I just can't throw things out... but they really are gross.  At least to me.  Maybe it's just me.  Anyway, that totally ruined this granola for me.  I also was mad at myself for using a precious 1/2 cup maple syrup on a granola that turned out just "eh" for me.  I think it was the sunflower seeds' fault.  But I'm not sure I'm going to give this another chance, not when I like my other granola recipe so much.  Sorry nut and seed granola.

Red Lentil Soup (Turkey)

1 Tbsp olive oil
2 medium onions, finely chopped
1/2 lb. red lentils, rinsed
2 qt. beef or chicken stock
1 tsp paprika
1 bay leaf
1 tsp salt
1/8 tsp pepper
1 tsp dried mint, crushed
1/2 tsp dried parsley (optional)
1-2 Tbsp tomato paste (optional)

1. In large soup pot, saute onions in olive oil.  When onions are soft, add lentils.  Stir several minutes.
2. Add remaining ingredients.  Bring to a boil.  Simmer until lentils are very soft, about 35 minutes.  Soup may be pureed, if desired, or served as is.

Source: Extending the Table

Try #1 - December 2012
This was a delicious lentil soup... a little different than your traditional lentil soup.  The spices gave it a nice, different flavor, and it was smoother (not as thick) as other lentil soups I've made.  I pureed ours with the immersion blender.

Ginger Spice Cookies

3/4 cup butter or shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp baking soda
2 tsp ground ginger
2 tsp ground cloves
2 tsp ground cinnamon
Extra granulated sugar (to roll dough in)

1. Cream butter and sugar. Beat in egg and molasses.
2. Sift flour into mixture, add baking soda and spices. Stir by hand. The dough should be stiff; if not, put into refrigerator to chill.
3. Roll dough into 1 inch diameter balls. Roll the balls in sugar. Put balls on an ungreased cookie sheet, press flat with the bottom of a glass. Bake at 350 for 10 minutes.

Source: My mom!  I have adopted them as my annual Christmas cookie... our December is not complete without them. :)

Crockpot Apple Butter

Apples (about 14 fit in a 6.5 quart crockpot)
1 Tbsp vanilla
2 tsp cinnamon
1/2 tsp cloves

1. Quarter the apples and remove the core (no need to peel).  Put the apples in the crockpot.  Add 1 Tbsp vanilla.  Cover and cook on low for 8 hours.
2. When the cooking is done, mash the apples with a fork.  Stir in the cinnamon and cloves.
3. Cover again and cook on low for 6 hours.  Blend with an immersion blender.  If you prefer a chunky butter, you will have to pick out the peel by hand (or peel at the beginning!).

Source: adapted from A Year of Slow Cooking

Try #1 - December 2012
We made this twice this month, with delicious results!  The second time I didn't cook it the full 14 hours (more like 10-12), and it still was fine.  This freezes well too.

Note: If feeding to babies, remove the skins!  Our 7-month old gobbled this up, but paid for it later with a week of constipation...

Apple Raisin Baked Oatmeal

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground nutmeg
2 eggs
2 cups fat-free milk
1 medium apple, chopped
1/3 cup raisins
1/3 cup chopped walnuts
Additional fat-free milk, optional

1. In a large bowl, combine first six ingredients. Whisk eggs and milk; stir into dry ingredients until blended. Let stand for 5 minutes. Stir in apple, raisins, and walnuts.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350 for 35-40 minutes or until edges are lightly browned and a thermometer reads 160. Serve with additional milk if desired.

Source: Taste of Home: Healthy Cooking, Dec/Jan 2013

Baked Spaghetti Squash with Beef and Veggies

1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

1. Preheat oven to 375 degrees F.
2. Place squash on a baking sheet, rind side up, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
3. Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Source: allrecipes.com

Try #1 - November 25, 2012
This was very good.  I used 1/2 lb ground beef and doubled the amount of tomatoes.  The kids really liked it - Abby had seconds!  A good use of spaghetti squash.

Penne with Chicken Thighs

8 whole chicken thighs, bone-in, skin-on
Salt and pepper
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 jars (24 oz each) marinara sauce
Fresh basil - to taste
Parmesan cheese, for sprinkling
16 oz penne or rigatoni

1. Preheat oven to 300 degrees.
2. Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate pan.
3. Pour off all but 1 Tbsp grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible, or place in crock pot for 4 hours on high - see note below.)
4. Cook the pasta according to package instructions. Serve one chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and basil strips and serve.

Source: thepioneerwoman.com/cooking/2011/10/penne-with-chicken-thighs/

Try #1 - November 1, 2012
Megan made this for me after Lucy was born, and it was delicious! My first try was just as good.  I used a mix of one jar of marinara sauce, plus about 14oz diced tomatoes, plus about 1/2 cup of leftover homemade pasta sauce.  I used 6 thighs.  I ended up having to split it into two casserole dishes for baking (I don't have a Dutch oven), but it worked fine.  We ended up with about a cup of leftover pasta sauce, which is fine with me - it was delicious and I'll gladly use it for a quick pasta lunch!

Try #?? - January 9, 2014
I've made this several times, and it's been a hit every time.  This time I decided to try it in the crockpot... and the end result seemed to be the same.  I still browned the thighs in the skillet, although they were still partially frozen on the inside and went into the crock pot that way.  I cooked it for 4 hours on high, and it came out great!  My crock pot is much roomer than any of my oven casserole dishes, so I think I'll use this method from now on.  Plus it's more energy efficient. :)

Baked Oatmeal with Roasted Pears

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ teaspoon fresh ground nutmeg
½ teaspoon chopped rosemary (optional but adds something real special)
1/2 teaspoon kosher salt
2 cups milk
1 egg
2 tablespoons unsalted butter, melted
2 teaspoons vanilla (or a vanilla bean, or both)
3 pears, cored and cut in half

Crumble Topping
½ cup walnuts (or any other nut you prefer)
1 Tablespoon butter, melted
pinch salt
1 Tablespoon brown sugar

1. Preheat your oven to 375 degrees.  Butter an 8×10-inch baking dish.
2. Combine oats, baking powder, cinnamon, nutmeg, rosemary and salt. Stir together. Pour this mixture into the buttered dish.
3. In another bowl, combine the brown sugar, milk, egg, 2 Tablespoons melted butter and vanilla. Whisk together completely. Slowly pour this over the oats.  Tuck the pears into the oats.
4. For the crumble: Combine everything in a small bowl then sprinkle over the top of the oats and pears.
5. Bake for 40-45 minutes, until the center is cooked through and the crumble is deep golden and caramelized. Let cool slightly then serve. Serve with maple syrup, brown sugar and a bit more melted butter if you’d like.

Source: http://notwithoutsalt.com/2012/10/15/baked-oatmeal-with-roasted-pears/

Couscous-Style Stuffed Squash

2 Tbsp brown sugar
1 Tbsp butter, melted
2 large squash, halved and seeded
2 Tbsp olive oil
2 cloves garlic, chopped
2 stalks celery, choped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth
1 cup uncooked couscous

1. Preheat oven to 350 degrees.  Arrange squash halves cut side down on a baking sheet.  Bake 30 minutes, or until tender.  Dissolve the sugar in the melted butter.  Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
2. Heat the olive oil in a skillet over medium heat.  Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins.  Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
3. Pour the chicken broth into the skillet, and mix in the couscous.  Cover skillet, and turn off heat.  Allow couscous to absorb liquid for 5 minutes.  Stuff squash halves with the skillet mixture.

Source: Tiny's Organic Newsletter, October 10, 2012

Try #1 - October 2012
Not bad... although the filling could have used a bit more flavor, in my opinion.  I think next time I might up the cumin, and maybe add some paprika... something similar to a plov spice would be good.  I used a spaghetti squash, which I'm not sure was the best vehicle for this, but it was still good.  This recipe really makes enough filling for 2 squash (as noted in the recipe), so I froze half of the filling for a future stuffed squash.  Next time I might just halve the recipe for one squash.

Beet Chili

4 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
4 Tbsp oil
6 medium beets (or 5 large), trimmed, peeled, and chopped
1 large red onion, finely chopped
2 large red peppers, finely chopped
White pepper
4-5 cloves fresh crushed garlic
2 (28oz) cans diced tomatoes
2 (15oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
2 (15oz) cans pinto beans, rinsed and drained
2 cups water
1/2 to 1 cup fresh cilantro, chopped

1. In a Dutch oven or heavy saucepan, combine the first 3 spices and cook on medium for 1-2 minutes, until toasted and fragrant. Transfer to a piece of parchment paper (or paper towel) and set aside.
2. In the same pan, heat the oil and add the chopped beats, onion, and peppers with the pepper.  Cook for 15 minutes or until tender, stirring occasionally.
3. Add the garlic and reserved spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans, and water.
4. Heat to boiling; then reduce to low and simmer for 30 minutes. Season with more salt and pepper if needed. The chili is best if it sits overnight. Serve with sour cream and freshly chopped cilantro.

Source: http://reluctantentertainer.com/2011/02/valentines-day-red-beet-chili-wow-your-guests/

Try #1 - October 14, 2012
This was yummy!  Good with Greek yogurt or sour cream on top.  I added some ground turkey (3/4 lb) because I like the taste and texture of a little meat in my chili.

Garlic Soup

4 Tbsp olive oil, divided
2 cups sliced leeks, including some green (can substitute onions or scallions)
12-15 garlic cloves
7 cups chicken stock (or can use water)
2 lbs potatoes, peeled and cut into 1-inch cubes (about 4 cups)
1 tsp salt, or to taste
2 cups cubed (1/2-inch) firm white bread
2 Tbsp unsalted butter

1. Heat 2 Tbsp of oil in a heavy pot. When it is hot, add the leeks and garlic and cook over medium heat for about 2 minutes, until the vegetables begin to soften.  Add the stock, potatoes, and salt and bring to a boil. Cover, reduce the heat, and boil gently for 30 minutes.
2. Meanwhile, heat the remaining 2 Tbsp oil in a large skillet.  When it is hot, add the bread cubes and saute, stirring almost continuously, until they are evenly browned on all sides. Remove with a slotted spoon and set aside.
3. When the soup is cooked, use a hand blender to puree it, or push it through a food mill.  Stir the butter into the hot soup and serve with the croutons.

Source: Essential Pepin

Try #1 - September 29, 2012
Good potato-based soup.  I used an onion instead of leeks.  I also added half a zucchini, some peeled, diced eggplant, and a chopped up/sauteed hot dog.

Asian Pear Cake

Fruit Mixture:
3 cups diced Asian pears
1 cup chopped pecans
1 teaspoon ground cinnamon
1/3 cup granulated sugar

Cake:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable oil
2 teaspoons vanilla
3 large eggs

1. Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour. Heat oven to 325°.
2. Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
3. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

Source: http://southernfood.about.com/od/pears/r/r70204c.htm

Try #1 - October 1, 2012
This was really, very very delicious.  Perfect as a coffee cake.  No need to glaze or dust with powdered sugar - it is sweet and delicious all by itself.  I used a 9x13 baking dish.

Eggplant Hummus

People, eggplant is gross.  Seriously.  But we've gotten an overabundance of it from our CSA bag this year, so I've tried to find recipes that make it work.  But the fact is, it's not really working for me.  I only enjoy eggplant if I don't know it's eggplant.  I do not like the slimy consistency, or really the flavor.  But I feel it is my duty to eat what has been given me, so I'm still searching for a way to swallow that eggplant.  I came across this post on Angela's blog for eggplant hummus, so I went searching for a hummus recipe, sans tahini, and decided to give it a try.  We'll see how it goes!

1 small eggplant
Oil, for spraying/brushing
14 oz (3 cups) cooked chickpeas
1/4 cup reserved broth from boiling chickpeas or from can
3 Tbsp extra-virgin olive oil
1 medium lemon, juiced about 3 Tbsp juice
1/2 tsp granulated garlic
1 tsp salt
pinch black pepper

1. Cut the eggplant into 3/4-inch rounds.  Spray cooking sheet with oil, and arrange eggplant in a single layer.  Spray or brush the tops of the eggplant with oil, if desired.  Roast in the oven at 375 degrees for 25 minutes. Let cool and remove skin from eggplant rounds.
2. In a small bowl, combine remaining ingredients and blend with an immersion blender.  Add roasted eggplant and blend again until creamy.  If needed, add extra broth or water to achieve the desired consistency.  Taste and adjust spices if necessary.

Sources: honestcooking.com/2011/03/09/hummus-without-tahini/ and Let's Eat!

Try #1 - September 23, 2012
So... the problem is that I'm not really a fan of hummus either.  But, as far as hummus goes, this was pretty good, and the eggplant blended right in so I couldn't really tell it was there.  Just the way I like my eggplant.  Unfortunately, this made too much, even with our whole family trying to eat it (Abby actually liked it - I was pleasantly surprised!).  I tried to pawn it off at a meeting, and some of it got eaten (and praised), but then when I got home I forgot to take it out of my bag and put it back in the fridge.  So, the next morning I had to throw out the leftovers.  Full disclosure: I was relieved.  I usually hate throwing out any food, but I really was not looking forward to trying to finish this entire bowl of hummus, and we already had an abundance of leftovers in our fridge that was looking daunting as well.

Bottom line: If you like hummus, you will probably like this recipe.  If you are trying to get rid of and disguise eggplant, this is a good way to use it.

White Bean and Kale Minestrone

5 to 6 leaves of kale
1 Tbsp extra-virgin olive oil
2 large cloves of garlic
3 cups cooked white beans, divided
2 1/2 cups vegetable or chicken stock, divided
1 Tbsp tomato paste
4 fresh sage leaves
1 tsp sea salt
Freshly ground pepper
1 Tbsp fresh lemon juice
Freshly grated pecorino cheese

1. Wash kale and remove the stems from the leaves. Roll up kale leaves and cut into thin ribbons. Set aside.
2. In a 4-qt pot, heat oil and saute the garlic briefly over medium heat. Add about half the cooked beans and half the stock.
3. Puree the rest of the beans and stock in a blender along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
4. Mix the kale into the soup and simmer until it has wilted (about 10 minutes). Add the lemon juice and enough water to make the soup a desirable thick consistency. Taste and adjust seasonings. Serve the soup topped with pecorino cheese.

Source: Feeding the Whole Family

Try #1 - September 2012
Pretty good... I was surprised that Abby finished her entire bowl!  (William was not as big a fan...)

Red Lentil Soup with East Indian Spices

1 Tbsp plus 1 tsp ghee or butter
1 onion, chopped
1 to 2 Tbsp minced garlic
1 tsp turmeric
1 tsp ground cumin
1/8 tsp cayenne
1 cup chopped tomatoes (I used 14oz can diced tomatoes)
1 cup dried red lentils, washed and drained
4 cups water or vegetable or chicken stock
1 tsp sea salt
1 tsp cumin seeds
1 tsp mustard seeds
1/4 cup chopped cilantro

1. Heat 1 Tbsp ghee in a 4-qt pot. Saute onion and garlic in ghee until brown. Add spices and stir for 2-3 minutes.
2. Add tomatoes and cook until they break down, if using fresh tomatoes; if using canned, simply proceed. Add lentils and water to pot. Let simmer for 45 minutes, stirring often, until creamy. Stir in salt.
3. Heat the remaining 1 Tbsp ghee in a small skillet and fry cumin and mustard seeds until they pop. Stir fried seeds and cilantro into finished soup.

Source: Feeding the Whole Family

Try #1 - September 20, 2012
So, this was a little bland for me, probably because I totally skipped the cumin seeds, mustard seeds, and cilantro step... :)  But the kids really liked it (probably because it wasn't so spicy), and the red lentils were fun.  I served it over rice.

Red Bean and Quinoa Chili

1 cup dried kidney beans, soaked and drained
3 cups water, divided
2 tsp ground cumin, divided
1 Tbsp extra-virgin olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 cloves garlic, minced
1 large green pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
Grated cheese, for garnish (optional)

1. Place beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered, until tender (50 to 60 minutes), or pressure-cook (45 minutes).
2. Heat oil in 4-qt pot on medium heat. Add onion, 1 tsp salt, garlic, green pepper, the remaining 1 tsp cumin, and the rest of the spices and saute for 5 to 10 minutes.
3. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to onion/quinoa mix. Simmer for 20 minutes.
4. Add cooked beans and 1 tsp salt; simmer another 10 minutes. Top each bowl with grated cheese, if desired.

Source: Feeding the Whole Family

Try #1 - September 2012
Good twist on chili.  Joy suggested adding ground meat and zucchini - I might try that next time.

Try #? - February 3, 2013
I've made this several times, and found it to be a versatile recipe.  You can really add any bean you want - I've thrown in some leftover seasoned beans and both times found it enhanced the flavor (I used leftovers from this recipe and this recipe).  I was looking for a little bit more from just the basic recipe, and this works well - I think this will be a go-to recipe for when I have leftover beans.  I also add some fresh parsley, and topped it with cottage cheese.

Mexican Brown Rice with Pinto Beans

1 Tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 onion, diced fine
1/2 tsp sea salt
1 cup long-grain brown rice, rinsed and drained
1 3/4 to 2 cups water
1 Tbsp tomato paste or sauce
3 cups cooked pinto beans

1. Heat oil in a 2-qt pot. Add cumin and chili powder and saute for a few seconds. Add onion and salt and continue cooking until onion is soft.
2. Add rice and stir well to coat. Now add water and tomato paste and bring to a boil. Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes). Serve alongside pinto beans.

Source: Feeding the Whole Family

Try #1 - September 2012
Another good way to make beans and rice, nothing super fancy, but good and easy.  I just mixed the pinto beans in with the rice at the end.

Try #2 - January 31, 2013
I doubled the recipe and used an 8oz can of tomato sauce.  I put in 1 tsp of salt, and it could have used a little more (since my beans were unsalted), but other than that, it was great!

Tomato Basil Soup

4 Tbsp olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1/2 cup flour
6 cups chicken or vegetable broth
3 cups seeded chopped tomatoes (can use canned)
2 Tbsp dried basil
2 tsp granulated sugar
1 tsp salt
1/2 tsp dill weed
1/2 tsp ground black pepper
1 cup half and half

1. Heat large, heavy bottomed pan over medium-high heat. Add oil and when hot, but not smoking, saute onion and garlic until softened (not browned), about 3 minutes. Stir in flour and cook 1 minute, stirring constantly.
2. Add broth, tomatoes, basil, sugar, salt, dill, and pepper. Stir until well blended. Bring to a boil and simmer, uncovered, for 25 minutes.
3. Carefully puree in batches in a blender or food processor (or use immersion blender). Return to pot, stir in half and half, and heat until hot, but not boiling. Serve warm.

Source: Joy R. via Jessica M. :)

Try #1 - October 24, 2012
Pretty good!  I didn't have any half and half so I used sour cream and whole milk instead.  This was good with grilled cheese sandwiches.

Pumpkin Pecan Muffins

2 cups whole wheat pastry flour (I used regular whole wheat flour)
1 cup unbleached white flour
1 Tbsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom (I omitted this)
1/2 cup unrefined cane sugar or brown sugar
1/2 cup butter
1/4 cup molasses
1/4 cup honey
1 cup mashed, cooked pumpkin or winter squash
1/2 cup milk or water
2 eggs
2 tsp vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 375. Lightly oil muffin tin or line with paper muffin cups. Mix together flours, baking powder, salt, spices, and unrefined cane sugar in large bowl; set aside.
2. Melt butter in a small saucepan. Add molasses and honey to warm butter and stir together. Put cooked pumpkin or squash in blender, add butter mixture and milk; blend until smooth. Add eggs and vanilla and pulse to blend.
3. Add wet ingredients to dry mixture and fold gently, using a minimum of strokes. Fold pecans into batter. Fill muffin cups full with batter. Bake 25 to 30 minutes.

Source: Feeding the Whole Family, by Cynthia Lair

Try #1 - September 13, 2012
These baked up big, dense, cake-like muffins, and were fun to make with Abby.  We ate them with quinoa chili.  The molasses and spices reminded me of my Christmas spice cookies... mmmmmm.  Will make these again!

Toasted Bulgur Salad with Corn and Tomatoes

1 1/2 cups coarse bulgur
2 3/4 cups water
1 tsp salt
1 Tbsp extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 Tbsp red wine vinegar, or to taste

1. In a large heavy dry skillet, toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
2. In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
3. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Serve salad at room temperature.

Note: Salad may be made 6 hours ahead and chilled, uncovered.

Source: Epicurious

Try #1 - September 2012
This was easy and good!  I slightly burned the bulgur when trying to toast it, but it turned out fine in the end.  Definitely closer to 5 minutes than 10 for the toasting.  I used frozen corn and chopped heirloom tomatoes.

Pear Crumble with Crystallized Ginger

Make this.  Eat this.  You won't be sorry.

For topping:
1 cup unbleached all-purpose flour (I used whole wheat)
2/3 cup old-fashioned oats
2/3 cup packed golden brown sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces

For filling:
3 lbs firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 Tbsp fresh lemon juice
1/3 cup sugar
2 Tbsp minced crystallized ginger
1 1/2 Tbsp unbleached all-purpose flour (I used whole wheat)

Make topping:
Preheat oven to 375. Butter 13x9x2-inch glass baking dish. Mix first 5 ingredients in the bowl. Add butter and rub in with fingertips until moist clumps form.

Make filling:
Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.

Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 40-45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

Source: Epicurious

Try #1 - September 8, 2012
This might be my best crumble effort ever.  As I'm prone to do, I left out a key ingredient (crystallized ginger), but you don't need it for a stellar pear crumble.  I'm sure it would be good with it, but it's definitely optional.  I reduced the sugar to 1/4 cup for the filling.  The crumble was perfectly tender and just the right amount of sweetness.  I will definitely make this again!

Heirloom Tomato and Beet Salad

2 medium beets (about 1 pound total), scrubbed
2 tsp plus 3 tsp extra-virgin olive oil
1 small shallot, minced
2 tsp red wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 Tbsp fresh oregano leaves

1. Preheat oven to 425. Place beets on a large piece of foil on a baking sheet. Top with 2 tsp oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch slices.
2. In a small bowl, whisk together remaining 3 tsp oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

Source: Tiny's Organics Newsletter, August 29, 2012

Try #1 - August 2012
I love roast beets.  This was a delicious, simple salad.  I omitted the shallot (didn't have any), so my dressing was a simple vinaigrette.  Very pretty with the fresh oregano leaves sprinkled over top.

Chicken Kale Casserole

Coarse salt and ground pepper
3/4 lb large pasta shells
2 Tbsp unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
2 bunches kale, tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 oz) part-skim ricotta
3 Tbsp finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan (2 1/4 oz), grated, divided

1. Preheat oven to 350. In a large pot of boiling slated water, cook pasta according to package directions. Drain; return to pot.
2. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, about 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
3. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9x13 inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Source: Tiny's Organics Newsletter, August 29, 2012

Try #1 - August 2012
This was pretty good, although I only used 16 oz of ricotta cheese, which to me is the standard size ricotta container.  There are 32 oz containers, but I've never seen a 48 oz container.  However... 16 oz was not enough.  Probably 32 oz would be fine, but with just 16 oz it was too dry (although I also increased the amount of pasta to 1 lb...).  In addition to the kale, I also added some coarsely chopped beet leaves.  An overall decent dish, but I would definitely add more ricotta next time.

Blackberry BBQ Sauce

1/2 cup blackberry preserves (or blackberry jam)
1 1/2 cup ketchup
1/8 cup brown sugar
1/8 tsp cayenne pepper
1/4 tsp mustard powder
2 Tbsp red wine vinegar

In a medium bowl, mix together all ingredients. Use to baste pork or beef ribs while grilling.

Try #1 - August 29, 2012
I actually made blackberry jam in order to make blackberry BBQ, because we were roasting a chicken and I wanted something reminiscent of cranberry sauce.  Basically I wanted a sweet accompaniment... and this was good, because it was sweet and tangy!  Very easy to make.

Blackberry Jam

4 cups blackberries
1 cup white sugar
2 Tbsp cornstarch
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp lemon juice

1. Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 Tbsp blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
2. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl (or directly to a jar), cover, and refrigerate until chilled. Stir in lemon juice.

Try #1 - August 29, 2012
This was very good, and had the added bonus of not needing pectin!  Since I am a jam-making newbie, I don't normally have pectin lying around, but cornstarch is always in my pantry.  This thickened well, and tasted great!

Roasted Eggplant Ratatouille

1 lb eggplant, sliced crosswise into 1-inch-thick rounds
Olive oil
1 lb zucchini, trimmed, halved lengthwise, and sliced into 1/2-inch-thick half-moons
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded, and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 tsp salt
3 springs fresh thyme
1 bay leaf
1/4 cup finely chopped fresh basil

1. Position a rack in the middle of the oven, and preheat the oven to 400.
2. Arrange the eggplant rounds in a single layer on a rimmed baking sheet. Pour 2 Tbsp olive oil in a small bowl, and brush onto the eggplant. Flip the slices and brush the second sides as well, taking care that each has a thin coating of oil. Bake for 30 minutes, flipping the slices halfway through, until soft and lightly browned on each side. Remove from the oven and cool. Cut into rough 1-inch pieces. Set aside. (You can do this a day or two ahead, refrigerating the eggplant until you're ready to use it.)
3. Warm 2 Tbsp olive oil over medium-high heat in a Dutch oven, or a large, deep skillet. Add the zucchini and cook, stirring occasionally, until golden and just tender, 10 to 12 minutes. Remove it from the pan, taking care to leave behind any excess oil, and set it aside.
4. If there is no oil left in the pan, add about 1 Tbsp. Reduce the heat to medium, and add the onion and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the bell pepper and garlic and cook, stirring occasionally, until just tender but not browned, about 6 minutes. Add the tomatoes, salt, thyme, and bay leaf and stir to combine. Reduce the heat to low, cover, and cook for 5 minutes. Add the eggplant and zucchini, stir to incorporate, and cook until everything is very tender, 15 to 20 minutes more. Taste, and adjust the seasonings as necessary. Discard the bay leaf, and stir in the basil.
5. Serve hot, warm, or at room temperature, with additional salt for sprinkling.

Source: A Homemade Life

Try #1 - August 2012

Tomato, Basil, and Cheddar Soup

2 28-oz. cans of diced tomatoes
1 yellow onion, chopped
2 cloves of garlic, chopped
1 tsp olive oil
2 cups of vegetable or chicken broth
1 cup of plain Greek yogurt
1 cup cheddar cheese, grated
1/2 cup basil, chopped, loosely packed
2 tsp of oregano
1 tsp sugar
salt and pepper to taste

1. Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes.
2. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes.
3. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.

Source: Let's Eat!

Pluot Cake

 3 eggs
1/2 cup white sugar
1 cup all-purpose flour
1 1/4 cup pluots, sliced and pitted
1/2 cup butter, softened
1 tsp lemon zest
1/2 tsp baking powder

1. Preheat over to 375. Grease and flour one 9-inch tube pan.
2. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
3. In a large bowl, cream the butter with the sugar. Beat in the egg yolks and lemon zest.
4. Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. Gently fold in the egg whites.
5. Spread the batter evenly in the prepared pan. There will be only a little over an inch of batter. Arrange the pluots, skin side down, attractively over the batter. Bake at 375 for 40 minutes or until cake tests done. Transfer to a cooling rack and allow to cool before serving. Makes 6 servings.

Before:

After:

Source: Tiny's Organic Newsletter, August 22, 2012

Try #1 - August 23, 2012
Honestly not the best tasting cake (a little dry), but it sure was pretty!

Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne)

1 globe eggplant, about 8 oz and 9-10 inches long
About 1 Tbsp salt, for drawing water out of eggplant
About 2 Tbsp olive oil, for brushing eggplant before roasting
About 2 tsp dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips
1/3 cup freshly grated Parmesan
1/3 cup finely grated mozzarella

Sauce ingredients:
2/3 tsp extra virgin olive oil
3 large garlic cloves, very finely chopped
1 large can (28oz) diced tomatoes with liquied (or 3 cups peeled and diced fresh tomatoes)
1/2 tsp dried Italian seasoning
1/4 tsp dried oregano (Greek or Turkish)

1. Cut off both ends of the eggplant, then cut it into 3/4 inch-thick slices. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  After about 15 minutes, preheat the oven to 375.
2. While the eggplant sits, make the sauce. Heat 2-3 tsp olive oil and saute the finely chopped garlic just until it becomes fragrant (don't let it brown). Add the tomatoes, 1/2 tsp Italian seasoning, and oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks.
3. After 30 minutes, wipe the eggplant dry with paper towels. Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant at 375 for about 25 minutes (but not so long that the slices become mushy and lose their shape).
4. While the eggplant roasts, thinly slice the fresh basil leaves and combine with Parmesan and mozzarella. After 25 minutes or when the eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with basil, and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot.

Source: Tiny's Organic Newsletter, August 15, 2012

Try #1 - August 16, 2012
Yummy yum yum yum!

Banana Bread with Chocolate and Crystallized Ginger

6 Tbsp (3 oz) unsalted butter
2 cups unbleached all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup semisweet chocolate chips (or chop up a bar of chocolate)
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed bananas (from about 3 large ripe bananas)
1/4 cup well-stirred whole-milk plain yogurt
1 tsp vanilla extract

1. Set a rack in the center of the oven, and preheat to 350. Grease a standard-sized (about 9 x 5 in) loaf pan with cooking spray or butter.
2. In a small bowl, melt butter in microwave or oven. Set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter will be thick and somewhat lumpy, but there should be no unincorporated flour. Scrape the batter into the prepared pan, and smooth the top.
5. Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. If the loaf seems to be browning too quickly, tent with aluminum foil.
6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip it out onto the rack, and let it cool completely before slicing.

Note: Fully cooled, this bread freezes beautifully. To protect it from frost, wrap it in plastic wrap and then again in aluminum foil.

Source: A Homemade Life, by Molly Wizenberg

Try #1 - August 20, 2012
I made a few changes to this recipe, some on purpose, some accidentally... I used 1 cup all-purpose flour and 1 cup whole wheat flour, an undetermined amount but approximately 3/4 cup sugar (Abby dumped the first 1/4 cup in before I had a chance to check), and nonfat Greek yogurt.  I didn't have any crystallized ginger (which, I realize, is a key ingredient since it's in the title of the recipe, but oh well...), so I used chopped walnuts instead.  My pan is 10 inches, and it took about 55 minutes to bake all the way through.  All those changes still produced a delicious loaf of banana bread.

Try #2 - January 12, 2012
I used all whole wheat flour this time, and it still turned out great!

Confetti Orzo Salad

3 cups cooked orzo, cooled
1/4 cup lightly toasted walnuts, chopped
1 small zucchini, grated or chopped
1 carrot, grated or sliced
1/4 cup fresh basil leaves, chopped
1 cup cherry tomatoes, quartered
1/4 cup raisins
1/4 cup freshly grated Parmesan cheese
1 1/2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt

1. Put all of the ingredients in a mixing bowl and stir well.
2. Serve right away or cover and refrigerate for up to 2 days.

Note: Add or substitute mushrooms, olives, cucumbers, or any other vegetable you like.

Source: Costco Connection, August 2012

Try #1 - August 2012
This was yummy!  I added red onion and cucumber.  I also used Israeli couscous instead of orzo.  Fresh, light, delicious!  (Although not really a hit with the kiddos...)

Chicken Pilau

1 3/4 lb frying chicken, cut up
2 quarts water
1 clove garlic
2 tsp salt, divided
3 Tbsp oil
2 onions, minced
2 1/2 cup brown rice
1 1/2 cup raisins
1 1/2 Tbsp curry powder
1 Tbsp honey
2 Tbsp lime or lemon juice
1/2 cup slivered almonds (optional)
1/4 cup chopped parsley

1. Combine chicken, water, garlic, and 1 tsp salt in a large kettle.
2. Saute onions in oil in a small skillet.
3. Add onions to chicken and bring to a boil. Cover and simmer 20 minutes.
4. Add brown rice. Cover and simmer 40 minutes, or until chicken and rice are done. Remove chicken to a platter.
5. Stir raisins, curry powder, 1 tsp salt, honey, and lime or lemon juice into rice.
6. Mound rice around chicken and garnish with almonds and parsley.

Source: More-with-Less

Try #1 - July 28, 2012
This was delicious!  We all liked it.  I used boneless, skinless chicken breasts and thighs.  Next time I could halve the amount of chicken and it would be just as good.  This recipe's a keeper!

Yellow Squash Muffins

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour (I used 1 cup all-purpose flour, 1/2 cup whole wheat flour)
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

1. Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
2. Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Source: http://www.tasteofhome.com/Recipes/Yellow-Squash-Muffins

Try #1 - July 23, 2012
Mmmmm, these were a hit with the family!  I think I used too much squash (I used a fairly large yellow eight ball squash), so the muffins were literally heavy and kind of goopy on the inside, but they were still yummy. As Nathan said, "a delicious way to eat squash!"  I think you could reduce the sugar and still have a good tasting muffin.  Best when still warm.

Try #2 - August 7, 2012
This time I used 1 cup whole wheat flour and 1/2 cup all-purpose flour.  Still turned out fine.  I reduced the sugar slightly.  I also weighed the squash this time (we just bought a kitchen scale), and the consistency of the muffins was much better.

Creamy Coleslaw

1/2 cup mayonnaise
1/4 cup sour cream (I used Greek yogurt)
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded

Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.

Cooks' note:
Coleslaw can be made 1 day ahead and chilled, covered.

Source: http://www.epicurious.com/recipes/food/views/Creamy-Coleslaw-109746

Try #1 - July 22, 2012
This was a good, basic coleslaw.  I mixed green and red cabbage, which turned the sauce a pinkish color, but other than that, it was good.  I threw in a couple of radishes too.  I made it a day ahead of time, which gave time for the flavors to blend well.  The kids didn't really like it, but I didn't really expect them to.

Sauteed Swiss Chard with Onions

3 lbs green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped


1. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
2. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes.
3. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes.
4. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Cooks' notes:
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.

Source: http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560

Kiev Borscht

3/4 cup dried white beans
1 1/2 lb pork ribs, cut into pieces (optional: mixed pork, beef, chicken, or lamb)
1 whole onion
3 carrots
1 medium-sized parsley root
Salt
3 medium-sized beets, sliced into strips
2 Tbsp lard
3 Tbsp tomato paste
1-2 Tbsp wine vinegar
1/2 celeriac root, sliced into fine strips
2 bell peppers, cut into strips
2 large tomatoes, sliced
3 medium-sized potatoes, diced
8-9oz white cabbage, shredded
1 bay leaf
4 cloves garlic
2 oz fatty bacon (salo)
Pepper
About 1 Tbsp sugar
1/2 bunch each dill and parsley, finely chopped
4 Tbsp sour cream

1. Soak the dried white beans in cold water overnight, then drain and boil in unsalted water until just soft. Set aside.
2. Wipe the meat and cook together with the onion, one whole carrot, and the parsley root in about 3 quarts of salted water until just soft, skimming off the foam from time to time. Remove the cooked vegetables from the meat stock.
3. Saute the peeled and sliced beets in 1 Tbsp lard, add the tomato paste and vinegar and sweat for 10-15 minutes.
4. In another saucepan lightly fry the celeriac and the remaining carrot, finely sliced, in 1 Tbsp of the lard. Add the peppers and tomatoes and sweat everything together for about 10 minutes. Add the beans, potatoes, the carrots, celeriac and vegetable mixture, and the cabbage to the meat stock, then add the sauted beets and bay leaf.
5. Grind the garlic with the bacon and one pinch of salt in a pestle and mortar and add to the soup. Bring everything to a boil, season with salt, pepper, and sugar and leave the borscht to cook over a very low heat for about another 30 minutes. Sprinkle with the herbs and serve with pampushky and sour cream.

Source: Culinaria Russia

Try #1 - July 20, 2012
Yum!  We like borscht.  I made several changes to this recipe, but that's the nice thing about soup - it doesn't really mess it up!  I used smoked beef sausage, omitted the parsley root, used a 15-oz can of beets (which is probably closer to 2 beets than 3), butter instead of lard, celery instead of celeriac root, and omitted the bacon.  I didn't have any fresh dill, so I just add some to the soup itself, instead of sprinkling it on top with the fresh parsley.  This was a good soup, although it did take a few hours because of all the chopping.  Even my mom liked the soup, and she doesn't like beets.

Red Chard (or any veggie) Risotto

5 cups chicken broth
1 medium onion, chopped
4 cups coarsely chopped red chard leaves
1/2 cup freshly grated Parmesan cheese
2 Tbsp olive oil
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
Additional grated Parmesan cheese

1. Bring broth to simmer in medium saucepan. Cover and keep war.
2. Heat oil in heavy large Dutch oven over medium heat. Add onion and saute until translucent, about 5 minutes.
3. Add rice and chard and stir until chard begins to wilt, about 3 minutes.
4. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.
5. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes.
6. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

Source: Tiny's Organic Newsletter, July 18, 2012

Try #1 - July 25, 2012
This was a good, creamy risotto - the kids gobbled it up!  I think you could add almost any veggies you want - in additional to the chard, I added zucchini and radishes.  Next time I might add some spinach as well.  I didn't have any white wine, but it was not a problem - I just upped the amount of chicken broth.  This is a good alternative to soup when you're trying to use up the vegetables in your fridge!

Try #2 - August 21, 2012
I used zucchini and carrots as my vegetables this time.  I also used brown rice instead of white, and increased the cooking time to 40 minutes.  Turned out great!

Basil Chicken with Feta

2 pounds chicken thighs
1 (14.5-ounce) can fire roasted tomatoes
1 (14.5-ounce) can garbanzo beans, drained and rinsed
1/2 cup pitted green olives
1/4 cup tightly packed basil leaves
8 ounces crumbled feta cheese

Use a 4-quart slow cooker. Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves (can leave the leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours. If you'd like to use frozen chicken, increase the time about 45 minutes or so.

Source: A Year of Slow Cooking

Whole Grain Spaghetti with Garlicky Kale and Tomatoes

http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/index.html

Oatmeal-Apple Crisp

1/2 cup whole wheat flour
3/4 cup quick-cooking oats
3/4 cup packed dark brown sugar, divided
3/4 tsp ground cinnamon, divided
1/2 cup chilled butter
6 cups (2 1/2 lbs) Granny Smith apples, chopped and peeled

1. Preheat oven to 375.
2. To make topping: mix flour, oats, 1/2 cup sugar, and 1/2 tsp cinnamon in a medium bowl.  Cut in butter.
3. In a separate bowl, combine 1/4 cup sugar, 1/4 tsp cinnamon, and apples.
4. Arrange apples in a 9x13 pan coated with cooking spray.  Sprinkle topping over the apples.
5. Bake for 30 minutes or until apples are tender.

Roasted Garbanzo Beans and Garlic with Swiss Chard

http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110

Bing Cherry Pancakes

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 Tbsp honey
1/2 tsp vanilla
1/2 cup Bing cherries

1. Preheat a large nonstick griddle or skillet over medium-low.
2. In a medium bowl, whisk together the dry ingredients.
3. In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing them only enough to combine them. Fold in the cherries. The batter will be somewhat lumpy.
4. Use a 1/4 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and golden brown on the bottom. Then cook until the other side is golden brown.
5. Serve with real maple syrup and more fresh in-season berries like strawberries!

Source: Tiny's Organics Newsletter, June 27, 2012

Aprium Jam

2 cups diced apriums
1 Tbsp lemon juice
1 1/2 cups sugar

Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.

Source: Tiny's Organic Newsletter, June 23, 2010

Try #1 - June 25, 2012
So, I totally overcooked this... pretty much carmalized the sugar.  I tried to thin it out by adding hot (almost boiling) water to the jar, but we'll have to see... It still tastes good, but will probably have to be warmed to make it less viscous. Probably will be better in oatmeal than on toast.

Navruz Salad

1 small head of lettuce, such as Boston lettuce
2 Kirby cucumbers, peeled, seeded, and finely chopped
8 radishes, diced
3 scallions (white and green parts), diced
2 hard-boiled eggs, coarsely chopped
1/3 cup sour cream
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh coriander
Salt and pepper
3 Tbsp coarsely grated Muenster cheese

1. Wash the lettuce and tear it into small pieces.
2. Add the cucumbers, radishes, scallions, and eggs.  Stir in the sour cream, blending until mixture is smooth.
3. Stir in dill, parsley, and coriander, and add salt and pepper to taste.
4. Place salad in a bowl and sprinkle with the cheese.

Note: If you are not going to serve the salad immediately, mix together all the ingredients except for the cheese and sour cream. If the sour cream is added too long before serving time the radishes and cucumbers will start giving off water, and the salad will be soggy. If you are preparing the dish in advance, add the sour cream at the last minute and then sprinkle with the cheese.

Source: The Art of Uzbek Cooking, by Lynn Visson

Spring Garlic Chicken

4 boneless chicken breasts or thighs
2-4 spring onions, finely sliced
4 spring garlic bulbs
Salt and pepper to taste
2 1/2 Tbsp hot chili paste (optional)
1 Tbsp organic soy sauce
3 Tbsp oil

1. Cut the chicken into bite-sized pieces. Sprinkle with salt and pepper.
2. Cut the spring garlic bulbs into quarters and leaves into 2-inch lengths.
3. Heat the cooking oil in a wok. Add the chicken and stir fry until the edges are lightly browned. Add the spring garlic and onion. Pour in the chili paste and soy sauce. Stir fry for about a minute.

Source: Tiny Organic's "Fresh from the Farm," June 20, 2012

Try #1 - June 22, 2012
Pretty good.  I added about 1/8 tsp of hot chili sauce... and it tasted pretty spicy to me (full disclosure: I'm a spice wimp.).  Also, it was a bit too salty with the salt added to the chicken plus the salt in the soy sauce.  But I think the salt added to the chicken helped keep it from drying out, so I might do it again anyway, with slightly less salt (or slightly less soy sauce).  I served it with Cherry Wild Rice and Quinoa Salad.

Arugula and Radish Salad

1 tsp Dijon mustard
2 Tbsp fresh lemon juice
Coarse salt and ground pepper
2 Tbsp olive oil
4 to 5 bunches arugula (1 1/4 lb total, thick stems removed), washed well and dried
1 bunch radishes, sliced

In a large bowl, whisk together mustard and lemon juice, season with salt and pepper. Whisk in oil. Add arugula and radishes to bowl, toss to coat. Serve salad immediately.

Source: Tiny Organic's "Fresh From the Farm" Newsletter, June 20, 2012

Try #1 - June 21, 2012
This was pretty good, although nothing super special... I added some spinach and leftover romaine to the salad, so it wasn't just arugula.  Easy to make, fresh-tasting.

Cherry Wild Rice and Quinoa Salad

3/4 cup wild rice
1/2 cup quinoa
1/4 cup olive oil
1/4 cup fruity vinegar
Salt and pepper
2 cups halved pitted fresh cherries
2 stalks celery, diced
3/4 cup diced aged goat cheese, smoked Cheddar, or other smoked cheese
1/2 cup chopped pecans, toasted

1. Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes.
2. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
3. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese, and pecans and toss to combine. Serve at room temperature or cold.

Source: Tiny's Organic "Fresh from the Farm" Newsletter, June 20, 2012

Try #1 - June 22, 2012
Delicious!  This one's a keeper!  I used apple cider vinegar.  I also omitted the cheese since I didn't have any aged or smoked cheeses... but I think it was still great without it!  Oh, and I just realized I forgot the celery... but that would have been good too!  Next time! :)

Cherry Oatmeal

Cherries, rinsed, pitted, and thinly sliced
1 to 2 Tbsp dark brown sugar, firmly packed, or agave syrup
1 3/4 cup almond milk or any other type
1 3/4 cup water
1/4 tsp salt
2 cups quick-cooking oats (or old-fashioned are fine too)
1 Tbsp sour cream (optional)

1. In a small bowl, toss cherries with sugar. Let sit at least 5 minutes to bring out the juices.
2. In a medium saucepan over medium heat, warm water, milk, and salt. Stir in 2 cups oats; cook, stirring occasionally, until thick and creamy, 5 to 6 minutes.
3. Ladle oatmeal into bowls. Top each serving with 1 Tbsp sour cream and some of the cherries.

Source: Tiny's Organic "Fresh From the Farm" Newsletter, June 20, 2012

Try #1 - June 21, 2012
The kids were so excited to try cherry oatmeal, and between the 3 of us, we ate the whole thing!  Note that this is almost twice as much oatmeal as I usually make. I'd call this recipe a success!

Easy Picadillo

1 pound ground beef
1 small green pepper, chopped (1/2 cup)
1 can (14.5 oz) salsa-style chunky tomatoes, undrained
1 cup canned black beans, rinsed and drained
1/2 cup golden raisins

1. Cook beef and bell pepper in skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients; reduce heat to low. Cover and simmer 5-7 minutes, stirring occasionally, until hot.

Source: Betty Crocker's Good and Easy Cookbook

Note: Leftovers work well added Quinoa Chili in place of the red beans.

Whole Wheat Bread

1 1/2 cups whole wheat flour
1 1/2 cups bread flour
3/4 tsp salt
4 tsp honey or sugar
1 Tbsp butter
1 cup milk
3 Tbsp water
1 tsp yeast

Select the whole grain cycle, or basic white bread cycle.  1 1/2 pound loaf.

Source: Better Homes and Gardens Bread Machine Cookbook

Rhubarb Streusel Muffins

Streusel:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 Tbsp granulated sugar
3 Tbsp light or dark brown sugar
1/4 tsp ground cinnamon
Pinch of nutmeg
Pinch of salt
3 Tbsp unsalted butter, melted

Muffin:
1 large egg
1/4 cup light or dark brown sugar
3 Tbsp granulated sugar
5 Tbsp unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 oz of stalks)

Preheat oven to 375.  Butter 12 muffin cups.

Make streusel:
In a small dish, stir together flours, sugars, spices and salt.  Stir in butter until crumbly.  Set aside.

Make muffins:
1. Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.
2. In a separate bowl, mix together flours, baking powder, and baking soda.  Stir them into the sour cream mixture, mixing just until combined and still a bit lumpy.
3. Fold in rhubarb and 1/3 of the streusel mixture.
4. Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.
5. Bake 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

Source: http://smittenkitchen.com/2011/05/rhubarb-streusel-muffins/

Spring Mix Salad with Feta, Pecans, and Strawberry Vinaigrette

1 lb ripe strawberries, hulled and halved
8 cups spring mix salad
7 oz crumbled feta cheese (about 1 1/3 cups)
1/2 cup pecans, toasted
1/2 cup olive oil
3 Tbsp balsamic vinegar
1 Tbsp sugar
Salt and pepper

1. Mash enough of the strawberries to measure 1/3 cup.
2. Place remaining strawberries in a large bowl.  Add spring mix, feta, and pecans.
3. Place oil, vinegar, and sugar in a small bowl and whisk to blend.  Whisk in mashed strawberries.  Season with salt and pepper to taste.
4. Add vinaigrette to salad and toss to coat.  Serve immediately.

Source: Creative Cooking the Costco Way

Try #1 - April 27, 2012
This was a nice, light, refreshing dinner salad.  The dressing makes more than is necessary for the salad, so we had some leftover.  The kids didn't like it... but I didn't expect them to. :)

Beer Bread

3 cups flour

1 Tbsp baking powder

3 Tbsp sugar

1 tsp salt

1 bottle (12 oz) beer, at room temperature

1/4 cup unsalted butter, melted

1. Preheat the oven to 375.  In a mixing bowl, combine all the dry ingredients.  Add the beer all at once, mixing as little as possible; the batter should be lumpy.
2. Pour the batter into a 9x5x3-inch loaf pan and brush with the melted butter.  Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean.  Turn out onto a rack to cool.

Source: http://www.epicurious.com/recipes/food/views/Beer-Batter-Bread-104160

Try #1 - March 2012

This was awesome.  So good.  I substituted some whole wheat flour, and it worked fine.  I used a hefeweizen, which seemed to work fine too.

Try #2 - April 27, 2012
So, IPA (India Pale Ale) is NOT the beer to use for this recipe.  Nathan thinks it was the overabundance of hops in the beer, whatever that really means.  The bread tasted just like beer to me, with all the qualities that I hate about beer - the flavor, the bitter aftertaste, yuck.  The kids didn't seem to mind, and Nathan liked it, since he likes beer.  So if you're looking for a beer-flavored beer bread, use IPA.  As for me, the next time I will try a dark beer, which is what seems to be the recommended brew for beer bread.

Also, I used 2 cups whole wheat flour and 1 cup white flour.

Sunflower Oatmeal Bread

2 1/4 cups bread flour
1/4 cup sunflower seeds
1 tsp salt
1/4 cup rolled oats
1/2 cup whole-wheat flour
1/2 tsp sugar
1 egg
1 Tbsp butter
1 Tbsp molasses
1 1/2 Tbsp honey
3 oz warm buttermilk
1/2 cup warm water
1 1/2 tsp active dry yeast (for machines with yeast dispenser, use 3 tsp yeast)

Note: Sunflower seeds may be added at the mix-cycle beep, if your machine is so equipped.

Source: Favorite Bread Machine Recipes

White Corn Bread

2 1/4 cups + 2 Tbsp bread flour
1 cup white or yellow cornmeal
1/4 cup brown sugar
2 tsp salt
2 eggs
2 Tbsp butter
7 oz warm milk
1 1/2 tsp active dry yeast (for machines with yeast dispensers, use 3 tsp yeast)

Source: Favorite Bread Machine Recipes

Whole-Wheat Sunflower Bread

1 3/4 cups bread flour
1 1/4 cups whole-wheat flour
4 Tbsp sunflower seeds
1 1/2 tsp salt
2 Tbsp brown sugar
1 1/2 Tbsp butter
9 oz warm water
1 1/2 tsp active dry yeast (for machines with yeast dispensers, use 3 tsp yeast)

Source: Favorite Bread Machine Recipes

Whole-Wheat Egg Bread

3 1/4 cups whole-wheat flour
2 tsp salt
1 tsp sugar
3 eggs
4 Tbsp olive oil
4 Tbsp maple syrup
3 oz warm water
3 tsp active dry yeast (For machines with yeast dispensers, use 5 1/2 tsp yeast)

Notes:
1. If your machine is equipped with a whole-grain cycle, use it for this bread.
2. Because eggs vary in their effect on the consistency of the dough, be sure to watch the dough as it mixes. If it seems too runny, add flour, one tablespoon at a time, until the consistency is about right.

Source: Favorite Bread Machine Recipes

Try #1 - April 27, 2012
I'm going to unfortunately have to label this bread a "fail"... I had high hopes, what with the eggs, maple syrup, and copious amount of yeast.  But, it was about the same as my other attempts at 100% whole wheat bread - did not rise well, was too dense, the crust was too dark, and this bread was even more dry than others ones I've tried. I think I'm going to have to give up my quest to find a 100% whole wheat bread for my bread machine - they just don't turn out as well as I'd like them to.

Sunflower Bread

2 1/2 cups bread flour
4 Tbsp sunflower seeds
1/2 cup oat bran (I used rolled oats)
1 1/2 tsp salt
1 Tbsp sugar
2 Tbsp molasses
2 Tbsp butter
1/2 cup warm milk
4 1/2 oz warm water
1 1/2 tsp active dry yeast (For machines with yeast dispensers, use 3 tsp yeast)

Source: Favorite Bread Machine Recipes, Norman A. Garrett

Try #1 - April 2012
This was a good, unique bread - nutty flavor, and something different than usual.  It rose well and had a nice texture.  The substitution of rolled oats for oat bran didn't seem to affect the recipe.

100 Percent Whole-Wheat Bread

3 1/3 cups whole wheat flour
3 Tbsp honey
1 tsp salt
3 Tbsp unsalted butter
3/4 cup milk
1/3 cup water
2 1/4 tsp dry yeast

Select whole wheat or basic bread cycle.

Tip: After removing the bread from the pan, rub a tablespoon of cold butter over the top and sides of the hot loaf as it cools.

Source: The All-New Ultimate Bread Machine Cookbook, by Tom Lacalamita

Old-Fashioned Oat Bread

3 cups bread flour
1/3 cup rolled oats
3 Tbsp honey or maple syrup
1 1/2 tsp salt
2 Tbsp unsalted butter
3/4 cup milk
1/2 cup water
2 1/4 tsp dry yeast

1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Cut butter into small cubes. Add ingredients in the order specified by your bread machine owner's manual. Do not use delay bake function.
2. Select white or basic bread and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

Tip: Gently brush top of rising loaf with vegetable oil and sprinkle lightly with some rolled oats, at least 10 minutes before the bread machine begins to bake.

Source: The All-New Ultimate Bread Machine Cookbook, by Tom Lacalamita

Baked Oatmeal Cups (Bird's Nests)

2 cups rolled oats
1/2 cup sucanat or honey
1/2 teaspoon sea salt
1 teaspoon baking powder
2 eggs
3/4 cup milk
1/3 cup melted butter
Topping choices: mini chocolate chips, raisins, other dried fruit, coconut flakes, apple chunks

Mix together oats, sucanat, salt and baking powder. Stir in eggs, milk, and melted butter. Scoop batter into 12 paper lined muffin cups. Sprinkle toppings of choice into the center of each cup. Bake in a 350° for about 30 minutes, or until the oats are golden brown.

Source: Heavenlyhomemakers.com

Try #1 - April 15, 2012
I made these with Abby today. We used dried cranberries, raisins, sunflower seeds, and chocolate chips for the toppings. They were pretty good - not overly sweet, and the kids seemed to like them. Thirty minutes was a bit to long - I took them out at 28, and they still were slightly overdone.

Golden Wheat Bread

2 2/3 cup bread flour
1 1/3 cup whole wheat flour
2 tsp salt
4 Tbsp honey
3 Tbsp unsalted butter
1 egg, extra-large
2/3 cup milk
1/3 cup water
2 1/4 tsp dry yeast

1. All ingredients should be at room temperature. Liquid ingredients should be approximately 80 degrees. Cut butter into small cubes. Add ingredients in the order specified for your bread machine. Do no use delay bake function.
2. Select basic or whole-wheat bread cycle, and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.
Tip: After removing the bread from the pan, rub a Tbsp of cold butter over the top and sides of the hot loaf as it cools.

Source: The All-New Ultimate Bread Machine Cookbook, Tom Lacalamita

Try #1 - April 2012
This was pretty good... still searching for an awesome whole wheat recipe though.

Energy Balls

In a large saucepan, melt together:
3/4 cup peanut butter
1/2 cup honey

Stir in:
1/2 cup oats
1/2 cup rice crispies cereal

Mix in:
basically anything you want - the possibilities are endless!
1/2 nuts
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup dried cranberries
1/4 cup chocolate chips

When the mixture is cool enough for you to handle, form into balls and roll in shredded coconut (optional). Store in a cool place.

Source: Let's Eat!

Try #1 - March 29, 2012
Yummy goodness!

Mashed Potato and Meat Pie

8 medium potatoes
1 cup warm milk
2 Tbsp butter
2 eggs
1/2 cup mild cheese, grated
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp salt
2 tsp baking powder
thin slices of ham
thin slices of mild cheese such as mozzarella
1 tsp oil
2 Tbsp onions, finely chopped
1/2 lb ground beef or turkey (optional)
1 cup tomato sauce
pinch of salt
dash of pepper
1/4 tsp garlic powder (optional)

1. Peel and cook potatoes until soft. Drain and mash.
2. Add milk, butter, eggs, cheese, cornstarch, flour, salt and baking powder. Mix until smooth. Spread half of potato mixture in a greased 9x13-inch pan.
3. Cover with ham and slices of cheese.
4. Spread remaining potatoes over top and bake 30 minutes at 300.
5. While potatoes are in the oven, make the sauce. In a saucepan, brown onions and ground meat in 1 tsp oil. Drain any excess fat. Add and simmer tomato sauce, salt, pepper, and garlic powder.
6. Remove potatoes from oven, pour sauce over top, and continue baking 5-10 minutes.

Source: Extending the Table