Fettuccine Cacciatore (Kandis)

Ingredients: 8 oz fettuccine, 2 tsp oil, 1 cup each sliced peppers and sliced mushrooms, 1 can (14 ½ oz) diced tomatoes—undrained, 1/2 cup chopped onion, ¼ cup Italian dressing, ½ cup shredded mozzarella or parmesan, ½ cup chopped fresh basil leaves. Preparation: Cook pasta as directed on package. Meanwhile, heat oil in large skillet on med-high. Add peppers and mushrooms, onion and basil; cook 3 min. stirring occasionally. Stir in tomatoes with their liquid and the dressing. Reduce heat to med-low; simmer 5 min. Toss pasta with veggie mixture. Sprinkle with cheese . Serves 4

Ceviche! (Kandis)

Ingredients: shrimp (any size of shrimp and size of bag--buy the pre-cooked, frozen kind. Then just thaw in fridge and rinse under cold water), imitation crab, 3-4 limes (or lime juice equivalent), 2 medium tomatoes, ½ medium onion, cilantro (if desired), large cucumber(peeled),avacado, salt to taste. Preparation: Mix shrimp, crab, lime juice. Finely chop all veggies and add to mixture add desired amount of salt. Mix 2T ketchup, 1T mustard, 1 T oil, and 1 cup orange juice and toss with above. Serve over tostadas—delicious! Great with side of rice and beans. (Colby loves it topped with 'corn nuts' --you can buy them in the bulk section at Winco).

Trail Mix Treats

Prep Time: 10 minutes Total Time: 40 minutes Servings: 20
Ingredients
3 tablespoons unsalted butter or butter (I used smart balance)
2 cups miniature marshmallows or 20 regular marshmallows
1/2 cup crunchy peanut butter
1 teaspoon vanilla
2 cups Kellogg's® Rice Krispies® cereal
1 cup old-fashioned rolled oats
1/2 cup raisins or dried tart cherries
1/2 cup toasted sunflower seeds
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter and vanilla until peanut butter melts.2. Add KELLOGG'S RICE KRISPIES cereal, oats, raisins and sunflower seeds. Stir until well coated.3. Portion evenly into twenty 2 1/2-inch muffin-pan cups coated with cooking spray. Firmly press cereal mixture down into cups. Refrigerate about 30 minutes or until firm. Use fork to lift treats out of cups.Note:For best results, use fresh marshmallows.1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended.

(My variations: substitute mini chips for fruit and seeds. My kids loved these both ways!)

Tomato Basil cream pasta (Kandis)

Super Quick Tomato Basil Cream Pasta

Serves Two
1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)

1/2 Cup Raw Cashews

1 Tbs Tomato Paste

1/4 Cup Water
2 Tbs Olive Oil

2-4 Cloves Garlic, minced, optional

6 Ounces (ish) Whole Wheat Spaghetti

1 tsp Salt (edit: upped from 3/4!)

2-3 Tbs Wine or Water, optional

1-2 tsp Freshly Cracked, Coarse Black Pepper

1 Large Handful Fresh Basil Leaves, chopped

Put a large pot of salted water on to boil.

Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.

Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

Enjoy!

Vegan Blueberry Muffins (kandis)

Ingredients:
flour 2 cups (I used wheat)
baking soda 1 1/2 tsp
salt 1/2 tsp
zest from 2 lemons (I didn't do this)
milk (soy or rice) 1 cup
canola oil 1/3 cup
lemon extract 1 tsp (I didn't do this)
white vinegar 1 T
blueberries 1 1/2 cups (fresh or frozen)
yields 12 muffins
Heat oven to 375 and lightly grease muffin paper cups (don't skip this step!). Combine all ingredients but blueberries and mix until just combined (don't over stir). Then gently fold in blueberries. Fill cups to 2/3 full. Bake 22 minutes and remove and let cool 5 minutes. These were a hit!

Craving Fried? (Kandis)

This week Colby made us 'fish sticks' using a tempura batter mix from the store. We bought whatever frozen fish was on sale, thawed it in the fridge, cut it into fish sticks and fried--yum! The best part of the meal? Tempura Asparagus! Even the kids loved it! Definitely fit the bill for curbing my craving for fried food:) Just be sure to have some yummy dipping sauces on hand!

rustic bread and eggplant lasagna (Kandis)

Another vegan yumyum recipe that I made this for Joe and Robyn the other night with the blueberry grunts for dessert.

http://veganyumyum.com/2009/05/rustic-bread-eggplant-lasagna

The flavors with delicious and I modified a few things:
I added fresh romano cheese to the bread crumb topping
I used all wheat flour for the grunts...
serving with balalmic vinegar is a must--but don't over-do it!)
If I make it again I will make sure I toast the breat to a crisp so it's not so soggy... (I hate soggy)
But it was way easier to make than conventional lasagna!

Ginger Peanut Noodles (kandis)

Ok people! This dish rocked my world! (and Colby's too) You HAVE TO TRY IT!

http://www.legumesamis.com/search/label/Asian

(Just use angel hair or linguini if you can't find soba noodles or another asian noodle that could work... Just thinking about this meal is making me crave it again!)

Tostadas!

Refritos ~ from the New Moosewood Cookbook

2 cups dry pinto beans, soaked

2 to 3 Tbs. olive oil

2 cups minced onion

5 to 6 (or even more) medium cloves garlic, minced

2 tsp. cumin

1 1/2 tsp. salt

black pepper

optional: 1 small bell pepper, minced

1. Cook the presoaked beans in plenty of boiling water until very soft. Drain and set aside.

2. Heat the olive oil in a large skillet. Add onion, half the garlic, cumin, and salt. Saute over medium heat about 10 minutes, or until the onions are soft. Add (or don't add) the optional bell pepper, and saute another 5 minutes. Add remaining garlic; season with black pepper.

3. Turn heat to low, add beans, and mix well. Mash with a fork or a potatoe masher, and cook for just a few minutes more. Serve right away or store in refrigerator or freezer until time to reheat.

Tostadas

Tostada Components:

1. Deep fried tortiallas ~ Fry corn tortillas in hot oil unil crisp. Drain well on paper towels, and serve in a basket.

2. Refritos

3. Accessories: shredded lettuce, minced olives, chopped hardboiled egg, finely shredded cabbage, grated cheese, minced mild chilies, guacamole, chopped tomatoes, sour cream, hot sauce, salsa, olives, cilantro, etc.

My Notes: ~This is my favorite kind of meal because of all the options, the kids pick what they like and leave what they don't and we are all happy!
~ I used pre-fried tostadas, they are cheap and easy, but I want to try frying my own too!
~I used canned pinto beans, I know I'm lazy, but if you do, DON'T ADD THE SALT called for! Mine were too salty.
~ I used my favorite Corn Salsa

Tomatoes 2-4
bunch cilantro
bunch green onions (or less if you don't like that much!)
1 can corn
1 can black eye peas
Good Seasons Italian Mix dressing ~ made with low oil instructions
salt and pepper
jalapeno

Enjoy!!

Zucchini Crusted Pizza

Got this from my new Moosewood Cookbook, Zucchini Crusted Pizza.

olive oil and flour for pan
2 cups (packed) grated zucchini (about 2 7-inchers)
2 eggs, beaten (ok to delete one or both yolks)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
optional: pinches of basil, marjoram, and/or rosemary
2 tbs. olive oil

Topping suggestions:
extra olive oil
1 large ripe tomato, sliced
extra mozzarellaa, sliced or grated
2 to 3 large cloves garlic, thinly sliced
sauteed mushrooms
thinly sliced bell peppers
sliced olives

1. Preheat oven to 400 degrees. Generously oil a 10-inch pie pan and coat lightly with flour. (you can also use a jelly roll pan.)
2. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 Tbs. olive oil in a bowl and mix well.
3. Spread into the prepared pan and bake for 35 to 40 minutes, or until golden brown. About halfway through the baking, brush with the remaining Tbs. of olive oil (optional). Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won't break later.


4. Top with your favorite pizza items and bake at 400 degrees until heated through.

My Notes:
I put my crust in a slightly smaller pie pan, and the end result was not a crust. It was more like a quiche (I didn't omit the egg yolks obviously). The flavor was still great, but the texture was a quiche with toppings (still really yummy!) So next time I will try it in an actual pan to get more of a crust. We still loved it though!

Onion Rings ~ To Die For!

I went to Red Robin a few weeks ago and had onion rings...they were awesome! Then I found this and made them and they were equally awesome!!! And healthier too! A perfect side for lots of meals!

1 1/2 cups cornflakes

1/2 cup plain dried breadcrumbs

1 large egg

1/2 cup low-fat buttermilk

1/4 cup flour

1/8 teaspoon cayenne pepper

coarse salt and ground pepper

1 medium sweet onion, such as vidalia, quartered crosswise and broken into rings (discard small center rings)

2 tablespoons olive oil

1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.

2. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt. Read more at Marthastewart.com: Baked Onion Rings - Martha Stewart Recipes

Blueberry Grunts (Kandis)

Another awesome recipe from Veganyumyum:
http://veganyumyum.com/2008/07/individual-blueberry-grunts/
(my only modification: I used half wheat flour and half white--and Smart Balance instead of margarine of course!) This is TO DIE FOR GOOD!

Vegan crumb cake (Kandis)

I got his recipe here:
http://veganyumyum.com/2008/06/crumb-cake/
(my only suggestion--make sure your crumbs are really small if you use Smart Balance instead of butter... it makes 'crumb rocks' if they are too big!)