This recipe came from Chris's residency listerv. It's sweet and yummy!
Ingredients:
1 3/4 cups uncooked multi-grain Penne
1 tablespoon olive oil
2 cups grape tomatoes, halved
2 cloves garlic, minced
1 cup chopped toasted red peppers
1/2 can navy beans, rinsed and drained (7 1/2 oz from a 15 oz can)
3 cups fresh baby spinach
1/4 cup basil leaves, torn
2 tsp balsamic vinegar
1/4 cup (1 oz) Parmesan cheese
Salt to taste only if needed.
1. Cook pasta according to package directions.
2. While pasta is cooking, heat oil in a large non-stick skillet over medium-high heat. Add tomatoes; cook 3 minutes, until skins begin to wrinkle and burst. Add garlic and cook for 1 minute, stirring constantly. Add peppers, beans, spinach; cook 3 minutes or until spinach is slightly wilted. Stir in basil, vinegar.
3. Add drained pasta, toss to absorb the flavors and continue cooking 2 minutes. Sprinkle with cheese and taste to see if salt is needed.
Thursday, March 24, 2011
Super Easy Applesauce Crackers
I got this recipe from Happy Healthy Mama. I love this healthy cracker option for my baby boy!
Ingredients:
1 cup white whole wheat flour
1 tablespoon ground flaxseed meal
2 teaspoons cinnamon
1/2 cup plus 1 tablespoon unsweetened applesauce
4 tablespoons melted coconut oil or butter
Preheat the oven to 350 degrees. Lightly oil a baking sheet or spray with cooking spray and set aside.
Put all of the ingredients in a large bowl and mix. If the dough seems sticky, add more flour, a tablespoon at a time, until it feels dry, but not crumbly. Transfer your dough to a floured surface. Roll your dough until it is as thin as you can manage. The thinner the dough, the crispier the cracker. You can cut the dough into basic square shapes or make twists.
To make twists, cut the dough into thin strips that are approximately 3 1/2 inches long. The thinner you make the strips the crispier they will be.
Place the crackers on the oiled baking sheet. If you are making non-twists, use a fork to pierce the crackers to make holes all the way through the dough. This helps the crackers stay flat during baking.
Bake in a preheated oven for 10 minutes, flip each cracker over and bake for another 5-10 minutes.
Ingredients:
1 cup white whole wheat flour
1 tablespoon ground flaxseed meal
2 teaspoons cinnamon
1/2 cup plus 1 tablespoon unsweetened applesauce
4 tablespoons melted coconut oil or butter
Preheat the oven to 350 degrees. Lightly oil a baking sheet or spray with cooking spray and set aside.
Put all of the ingredients in a large bowl and mix. If the dough seems sticky, add more flour, a tablespoon at a time, until it feels dry, but not crumbly. Transfer your dough to a floured surface. Roll your dough until it is as thin as you can manage. The thinner the dough, the crispier the cracker. You can cut the dough into basic square shapes or make twists.
To make twists, cut the dough into thin strips that are approximately 3 1/2 inches long. The thinner you make the strips the crispier they will be.
Place the crackers on the oiled baking sheet. If you are making non-twists, use a fork to pierce the crackers to make holes all the way through the dough. This helps the crackers stay flat during baking.
Bake in a preheated oven for 10 minutes, flip each cracker over and bake for another 5-10 minutes.
Carrot Cupcakes with Maple Cream Cheese Frosting
I found this recipe on a blog I follow called, Happy Healthy Mama. I absolutely love this recipe! It's so great to be able to make healthy cupcakes with no refined sugar! David, Chris, and I all love them. Enjoy!Ingredients:
For the cupcakes:
1 1/2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
2 eggs
2/3 cups unsweetened applesauce
1/3 cup maple syrup
2 teaspoons pure vanilla extract
1/4 cup crushed pineapple, drained
2 cups shredded carrots
For the frosting:
8 ounces cream cheese, at room temperature
4 tablespoons maple syrup
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Line muffin tins with paper liners and spray with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate bowl, whisk together the eggs, applesauce, maple syrup, and vanilla. Stir in the pineapple and carrots.
Combine the wet and the dry ingredients and stir until mixture is smooth.
Spoon approximately 1/3 cup of the batter into each muffin liner. Bake for 22-25 minutes, until a toothpick comes out clean. Allow to cool on a rack before frosting.
While cupcakes are cooling, prepare the frosting:
In a medium bowl, beat together the cream cheese, maple syrup, vanilla, and cinnamon until smooth and whipped.
Frost the cupcakes and enjoy!
Wednesday, March 23, 2011
Rosemary- and Garlic-roasted Potatoes
Ingredients:
12 small red potatoes, halved
5 to 6 cloves garlic
2 tablespoons fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Sea salt
pepper
Preheat oven to 450 degrees. Wash red potatoes, scrubbing off any dirt and removing any eyes, and cut into halves. At this point you have the option of boiling the pieces in water for about 3 minutes. This will hasten your roasting time. Place potatoes (quick-boiled or not) in a baking dish.
Chop garlic and rosemary leaves together until very fine. Put oil in a small bowl and add garlic, rosemary, salt, and pepper. Drizzle over potatoes and shake pan to coat. Roast for 45 to 60 minutes (time depends on the size of the potatoes) until potatoes are tender inside, browned on the outside.
From Feeding the Whole Family
12 small red potatoes, halved
5 to 6 cloves garlic
2 tablespoons fresh rosemary leaves
3 tablespoons extra-virgin olive oil
Sea salt
pepper
Preheat oven to 450 degrees. Wash red potatoes, scrubbing off any dirt and removing any eyes, and cut into halves. At this point you have the option of boiling the pieces in water for about 3 minutes. This will hasten your roasting time. Place potatoes (quick-boiled or not) in a baking dish.
Chop garlic and rosemary leaves together until very fine. Put oil in a small bowl and add garlic, rosemary, salt, and pepper. Drizzle over potatoes and shake pan to coat. Roast for 45 to 60 minutes (time depends on the size of the potatoes) until potatoes are tender inside, browned on the outside.
From Feeding the Whole Family
Spinach Salad with Balsamic Vinaigrette
Ingredients:
Dressing:
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
Salad:
1 bunch spinach, washed well, dried, stems removed
1/3 cup sweet glazed nuts
1/4 small red onion, sliced in thin half or quarter moons
Place all dressing ingredients except oil in a large salad bowl and stir to mix. Add oil a little at a time, whisking it into the other ingredients so that it incorporates nicely.
Wash spinach by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear spinach into bite-size pieces. Place in a large salad bowl. Add glazed nuts and red onion to spinach. If you don't like the sharpness of raw red onion, soak slices in cold, salted water for 5 minutes before adding.
Dress salad just before serving.
From Feeding the Whole Family.
Dressing:
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
Salad:
1 bunch spinach, washed well, dried, stems removed
1/3 cup sweet glazed nuts
1/4 small red onion, sliced in thin half or quarter moons
Place all dressing ingredients except oil in a large salad bowl and stir to mix. Add oil a little at a time, whisking it into the other ingredients so that it incorporates nicely.
Wash spinach by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear spinach into bite-size pieces. Place in a large salad bowl. Add glazed nuts and red onion to spinach. If you don't like the sharpness of raw red onion, soak slices in cold, salted water for 5 minutes before adding.
Dress salad just before serving.
From Feeding the Whole Family.
French Lentil and Potato Stew
Ingredients:
1 tablespoon ghee or extra-virgin olive oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly grated ginger
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon turmeric
1/8 teaspoon pepper
1/4 teaspoon allspice
2 red potatoes, cubed
1 parsnip, sliced
1 stalk celery, diced
1 carrot, chopped
1 cup French lentils
4 cups water or vegetable or chicken stock
1 teaspoon sea salt
Plain while milk yogurt or sour cream, for garnish
Melt ghee in a 4-quart pot on medium heat. Add onion and saute until soft. Add all spices and saute a few more minutes.
Add potatoes, parsnip, celery, carrot, lentils, and water. Bring soup to a boil. Reduce heat and simmer, covered, for 50 to 60 minutes. If using a pressure cooker, bring up to pressure over high heat, then lower heat and cook 40 minutes. When lentils are creamy, stir in salt. Serve stew garnished with a dollop of yogurt.
From Feeding the Whole Family.
1 tablespoon ghee or extra-virgin olive oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly grated ginger
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon turmeric
1/8 teaspoon pepper
1/4 teaspoon allspice
2 red potatoes, cubed
1 parsnip, sliced
1 stalk celery, diced
1 carrot, chopped
1 cup French lentils
4 cups water or vegetable or chicken stock
1 teaspoon sea salt
Plain while milk yogurt or sour cream, for garnish
Melt ghee in a 4-quart pot on medium heat. Add onion and saute until soft. Add all spices and saute a few more minutes.
Add potatoes, parsnip, celery, carrot, lentils, and water. Bring soup to a boil. Reduce heat and simmer, covered, for 50 to 60 minutes. If using a pressure cooker, bring up to pressure over high heat, then lower heat and cook 40 minutes. When lentils are creamy, stir in salt. Serve stew garnished with a dollop of yogurt.
From Feeding the Whole Family.
Tomato Basil Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2 to 3 cloves garlic, minced
1 teaspoon salt
2 cups vegetable or chicken stock
1 (14.5 ounce) can chopped tomatoes
1 tablespoon honey
1/4 cup sour cream
1/4 cup finely chopped fresh basil
Freshly ground pepper
Heat oil and butter in a 4-quart pot over medium heat. Add onion, garlic, and salt and saute until onions are soft and translucent. Add stock, tomatoes, and honey and simmer for about 10 to 15 minutes to marry flavors.
Let soup cool slightly and put half of it into blender with sour cream. Blend until smooth. Transfer to another pot. Blend the other half of the soup and add. Reheat blended soup. Add basil and pepper to taste before serving.
From Feeding the Whole Family.
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2 to 3 cloves garlic, minced
1 teaspoon salt
2 cups vegetable or chicken stock
1 (14.5 ounce) can chopped tomatoes
1 tablespoon honey
1/4 cup sour cream
1/4 cup finely chopped fresh basil
Freshly ground pepper
Heat oil and butter in a 4-quart pot over medium heat. Add onion, garlic, and salt and saute until onions are soft and translucent. Add stock, tomatoes, and honey and simmer for about 10 to 15 minutes to marry flavors.
Let soup cool slightly and put half of it into blender with sour cream. Blend until smooth. Transfer to another pot. Blend the other half of the soup and add. Reheat blended soup. Add basil and pepper to taste before serving.
From Feeding the Whole Family.
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