Hungarian Stoup

2 T olive oil
1 1/2 lb. hot Italian sausage (I used mild)
3 cloves garlic, chopped
1 med. onion, chopped
8 mushrooms, sliced
1 c. shredded carrots
1 c. lentils
1 large potato, peeled and chopped
4 c. kale, shredded and chopped (can substitute spinach, but kale holds up better)
salt and pepper
1 bay leaf
2 t. paprika
pinch dried rosemary, crushed
14 oz. can diced tomatoes
6 c. chicken broth
Pumpernickel bread for serving

1. Heat pot over med-high heat.  Add olive oil and sausage.  Brown 2-3 minutes.
2. Add garlic, onions, and mushrooms.  Cook a few minutes, then add carrots, lentils, potatoes, salt, pepper, bay leaf, paprika, and rosemary.  Add tomatoes and chicken broth and cover pot.
3. Raise heat to high and bring to a fast boil.  Remove lid, stir in kale and boil until lentils are just tender, about 15 minutes.
4. Serve in shallow bowls and pass bread and butter to dip and mop up "stoup."

Source: My friend Melissa!

Noodles with Peanut Sauce

12 oz lo mein noodles (or 8 oz thin spaghetti)
1/4 cup smooth peanut butter
3 Tbsp soy sauce
1 Tbsp mirin (rice wine) or dry sherry
2 tsp apple cider vinegar
2 tsp sugar
1 tsp chili oil
1/2 small garlic clove
1/3 cup sliced scallions

1. Cook the noodles according to package directions.  Drain and rinse under cold water until cool.
2. While the noodles are cooking, place the peanut butter, soy sauce, mirin, vinegar, sugar, chili oil, and garlic in a blender or food processor.  Cover and process until thoroughly combined.
3.  Toss noodles with peanut sauce and scallions.

Variation: Toss 1 cup blanched bean sprouts or julienned cucumber with the noodles and sauce.

Note:  Although you can make this dish ahead, the noodles soak up the sauce and you may want to stir in some water before serving.  Or just make the noodles and store them in a plastic bag in the refrigerator, prepare the sauce, then combine them and add the scallions just before serving.

Source: 100 Best Vegetarian Recipes, by Carol Gelles

Try #1 - February 2013
I thought this was pretty good.  I made a few changes - I used rice vinegar instead of rice wine by accident, and used a few drops of hot sauce instead of chili oil.  I also totally missed the direction about cooling the spaghetti, so I served ours hot.  I used whole wheat spaghetti because Trader Joe's didn't have any lo mein that I could see. :)  The hot sauce gave it just enough kick - the perfect amount, I thought, but the kids declared it to be too spicy and wouldn't eat it.  But Nathan and I enjoyed it, and it made good leftovers.  I think this would have been excellent with the addition of chopped peanuts on top... but I didn't have any peanuts to add.

Vegetable Couscous

1 12 oz box of Israeli couscous (about 1 1/3 cups dry pearl couscous)
12 oz broccoli florets (5 cups of broccoli florets)
1 Tbsp olive oil
2 tsp sesame oil
4 eggs
2 cloves garlic, crushed
1 1/2 cups shelled edamame
1 cup sliced green onion
2 Tbsp soy sauce or tamari
Sprinkle on extra soy sauce to taste when serving, optional

1. Prepare couscous according to package instructions, but add broccoli florets to the pot during the last 5 minutes (just toss them on top and put the lid back on). Allow the broccoli to steam in the pot along with the couscous until both are done.
2. In a non-stick skillet or wok, heat the olive oil over medium-high heat.. Beat together the eggs and sesame oil in a small bowl, then pour into skillet. The egg will spread out in the pan. Cook only for about 30 seconds, just until it starts to set up, and then use a wooden spatula to push the eggs to one side, breaking it up.
3. Quickly toss the garlic into the exposed part of the pan. Add couscous and broccoli and stir-fry for an additional minute.
4. Add edamame and green onions. Sprinkle in the soy sauce and stir to combine.

Source: Let's Eat!

Rustic Tomato Rice Kale Stew

28 oz can fire roasted tomatoes
3 cups vegetable broth
1/2 cup nutritional yeast (or to taste, optional)
1 heaping Tbsp chili powder
Pepper/Salt to taste (at least 1/2 tsp salt)
1 tsp garlic powder or 2 cloves, chopped
2-4 pinches of cayenne
2 bay leaves
3/4 cup organic frozen peas + sliced carrot blend
1 bunch kale, finely sliced
1 1/4 cups cooked rice
1 Tofurky Beer Brat vegan sausage, sliced; or cooked white beans or lentils (optional)
Fresh parsley, for garnish

1.  Add tomatoes to a blender or food processor. Blend on low until smooth. Add one cup of vegetable broth to ease the blending a bit.
2.  Pour the tomato mixture plus remaining broth in a large soup pot.  Bring to a boil.
3.  Add in the spices, bay leaves, and frozen vegetables and reduce heat to simmer. When the frozen vegetables have broken up and appeared cook through, add all remaining ingredients. Season to taste, adding more spice and salt if desired.
4.  Simmer on low until ready to serve, at least 10 minutes or until Tofurky becomes tender.
5.  Serve with fresh parsley on top.

Source: http://kblog.lunchboxbunch.com/2013/02/rustic-tomato-rice-kale-stew-comfort.html

Creamy Stove-Top Mac-N-Cheese

2 c. elbow macaroni
1 T. butter
2 eggs
3/4 c. milk
1/4 c. plain Greek yogurt
1 t. salt
3/4 t. pepper
3/4 t. dry mustard
1 1/4 c. shredded cheddar cheese
3/4 c. shredded mozzarella cheese

1. In a large pot, boil and cook elbow macaroni according to package directions.  Drain well and return pasta to the pot.  Stir in butter.
2. In a medium bowl, whisk together eggs, milk, yogurt, salt, pepper and mustard.  Pour the egg/milk mixture into the pot and stir.  Add the cheese and continue stirring over medium heat until sauce has thickened and is very creamy {will take a few minutes}.  Serve hot.

Source: http://www.sweetandsavoryfood.com/2013/02/creamy-stove-top-mac-n-cheese.html

Cinnamon-Raisin Bread

First set of ingredients for a small 1 pound loaf; amounts in italics for a 1 1/2 pound loaf.

1 3/4 cup bread flour (2 2/3 cups)
1/2 cup whole wheat flour (3/4 cup)
2 Tbsp nonfat dry milk (3 Tbsp)
1/2 tsp ground cinnamon (3/4 tsp)
1/4 tsp ground cloves (1/2 tsp)
1/2 cup mashed banana (about one medium), (3/4 cup) 
1/2 tsp salt (3/4 tsp)
1/2 cup water (3/4 cup)
1/2 cup raisins (3/4 cup)
1 1/4 tsp dry yeast (1 3/4 tsp)

1. Add all ingredients except raisins in the order suggested by your bread machine manual and process of the basic bread cycle according to the manufacturer's directions.
2. Add the raisins at the beep or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts.

Source: The Best Low-Fat, No Sugar Bread Machine Cookbook Ever, by Madge Rosenberg

Try #1 - February 12, 2013
I made this to use for French toast for Abby's birthday.  Not my favorite bread ever, but it was pretty good.  I made the 1 pound loaf which came out pretty small, but was about perfect for what we needed.  It reminded me of cinnamon raisin bagels, especially when toasted with butter.

North African Lentil Stew

1 to 2 tablespoons olive oil
1 cup chopped onions
3 jalapeño peppers, seeded and minced
4 garlic cloves, minced
1 tablespoon New Mexico style chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup dried gray-green lentils, rinsed
3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped (I used canned)
3 cups vegetable broth
2 pounds hard-shelled winter squash, peeled and cubed
1 bunch red or green Swiss chard, chopped (including stems)
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

1. Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender.
2. Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender.
3. Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so — don't overcook — just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Eat with good bread or serve it piled on plain steamed basmati or other rice or hot grains.

Note: It is delicious carefully reheated, but not allowed to cook again.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/north-african-lentil-stew

Try #1 - February 2013
This was pretty good, and better the next day.  I didn't use Swiss chard because I didn't have any.  I also omitted the jalapeno peppers because my children don't really appreciate spicy foods... but I threw in some colorful bell pepper strips I had in the freezer.  I served it over bulgur.

Masala Sweet Potato Stew

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon mustard seeds
1 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon garam masala
2 large carrots, peeled and chopped
2 medium sweet potatoes or yams, peeled and chopped
1 large stalk of celery, chopped
6 cups water or vegetable broth
1/2 teaspoon sea salt (use 1 teaspoon if using water instead of broth)
1 cup cooked quinoa
1 cup cooked lentils
For garnish: lime wedge, dash of cayenne pepper, shredded, unsweetened coconut, and parsley (optional)

1. In a saucepan, heat oil on medium. Add onion and sauté until translucent. Add garlic and spices, cook 2 to 3 minutes until quite aromatic. Stir in carrots, sweet potatoes, celery and water or broth. Cover and bring to a boil.
2. Add salt and lower heat to simmer for about 15 minutes or until the vegetables are tender. If you wish, puree the soup in a blender until creamy or serve as is atop quinoa and lentils.
3. Garnish with lime wedge, a dash of cayenne, coconut and fresh parsley.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/masala-sweet-potato-stew

Curried Lentils and Swiss Chard Stew with Garbanzo Beans

2 Tbsp olive oil
1 large onion, thinly sliced
5 tsp curry powder
1/4 tsp cayenne pepper
5 1/4 cups vegetable broth (or three 14-oz cans)
1 bunch chard, tough stalks removed, coarsely chopped
1 lb red lentils
2 cups cooked garbanzo beans (or one 15-oz can)
Plain yogurt (optional)

1. Heat oil in heavy large saucepan over medium-high heat.  Add onion; saute until golden, about 13 minutes.
2. Mix in curry and cayenne.  Add broth and chard.  Increase heat; bring to a boil.
3. Add lentils and garbanzo beans; reduce heat to medium.
4. Cover; simmer until lentils are tender, stirring, 10 minutes.  Top with yogurt.

Source: Tiny's Organic Newsletter, January 30, 2013

Try #1 - February 1, 2013
Pretty good... still pretty lentil-y tasting, but I suppose that's to be expected.  Just kind of variation on the lentil soup theme for me.  Not sure I'd make it again, but it used up our swiss chard.  We topped ours with cottage cheese.

Baked Oatmeal

1/2 cup canola oil (I use 1/3 cup)
3/4 cup sugar (I reduce to 1/2 cup, and have gone as low as 1/4 cup)
2 eggs
3 cups oats (quick or old-fashioned both work)
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1/2 tsp cinnamon
1 chopped pear or apple (optional, but highly recommended)

Mix oil, sugar, and eggs until yellow and glossy.  Add remaining ingredients and beat until blended.  Put in 8x 11 pan and bake at 350 degrees for 30-40 minutes.

Note: Can be assembled the night before and refrigerated, then put in the oven in the morning!

Source: adapted from MOPS 2008 Cookbook

Try #1, 2, 3... - January 2013
I've made this recipe 3 times already in the last month... it's that good.  I add chopped pear, which really makes the recipe for me.  A hit with the whole family, and a nice change from boring old oatmeal.  I even ate it as a snack... it reheats well in the microwave.

Note: The original recipe is actually double what I posted, and says you can still bake it in a 9x13... this probably works fine, but 6 cups seemed like a ton of oats to me, and 3 cups feeds my family of 5 perfectly.

Try #4 - February 5, 2013
I reduced the oil to 1/3 cup and sugar to 1/4 cup and while it was obviously less sweet, it was still good, especially with the pear chunks to give a burst of sweetness every few bites.  The kids still wanted seconds and thirds, so I guess they didn't notice the decreased amount of sugar, and I feel better about including this in our regular breakfast rotation with a reduced amount of oil and sugar.