Veggie Quesidilla

Today's invention!  I opted to serve the kids quesidillas for lunch, but wanted some veggies with mine.

So, I included steamed broccoli, thin wedges of tomato and some ham chunks.  Jeffry's included some onion.  Mushrooms would have been good too.

Very tasty.

Bread Pudding

Bread: 
In bread machine:
(1 lb. loaf)
5 oz. rice milk
1 egg
2 T. butter in small chunks
2 oz. honey
1/2 t. salt
2 c. whole wheat flour
2 c. white flour
1/2 package active dry yeast

Once it was baked, I cut it into 1 inch pieces and baked those for 15 minutes at 350 to dry them out. Otherwise, make the bread a day in advance and let it dry out.

Pudding:
Heat oven to 350
In saucepan over medium heat until butter is melted and milk is hot;
1 c. rice milk
2 T. butter

Separately, 
1/4 c. sugar (I can't remember if I used brown or white)
3/4 t. cinnamon
3/4 t. nutmeg
1 egg

Coat 3 c. bread in with the cinnamon mixture, then add the milk mixture. Pour into ungreased casserole dish, place that in a 9x13 pan and fill with 1 inch of boiling water.

Bake for 40 minutes.

Meanwhile ....
In heavy saucepan, stir constantly until it boils
1/2 c. brown sugar
4 T. butter
2 T. brandy

(I don't recall getting the sauce to not be gritty, but nobody's complained.)

Zucchini Carrot Muffins

1 1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. flaxseed
1/4 c. chopped walnuts
1 shredded zucchini
1 shredded carrot

Separately:
1/2 c. honey
1/4 c. brown sugar
1 egg
1/4 c. plain yogurt (I used Greek style)
1/4 c. canola oil

Combine two mixtures, add nuts if desired.

Bake at 350 for about 30 minutes, until toothpick inserted in center comes out clean.

Note: I did this with only 1 c. flour initially, but it was too soupy.  If you cut down on the liquid ingredients (reduce the amount of oil, etc.), you can cut down on the flour too.

Taco Bean Soup

In a saucepan:

1/2 c. salsa (I use Salsa Lisa)
1 chopped tomato
1 c. taco beans (see recipe here: http://whatisthewillishouseholdeatingnow.blogspot.com/2012/07/taco-beans.html)
1/2 c. water

Bring to a boil, then simmer for a while.

Serve with guacamole, sour cream or plain yogurt, shredded cheese, onion, taco chips, quesadillas, etc.

Taco Beans

This one is for Tracy ....

Here's where I got the idea: http://aprofessorskitchen.blogspot.com/2011/06/slow-cooker-black-bean-tacos.html

Soak 2 lbs. beans (of your choice) overnight  (I used pinto)

In slow cooker:
2 cans of unsalted sweet corn (that seems to be an oxymoron)
1 chopped sweet onion (all I had on hand, or wanted to bother chopping)
2 rounded teaspoons minced garlic (I get the stuff in the jar)
1 heaping Tablespoon chili powder
the rest of the jar of cumin (just kidding!), 1 1/2 Tablespoons cumin
2 teaspoons oregano
1 Tablespoon (or less?) salt (I used sea salt)
1 1/2 teaspoons pepper
1 teaspoon Hickory Smoked Salt
6 cups water

Cook on High for at least 4 hours.  You may want to have the lid off to let some of the liquid evaporate, or just use less to begin with. (smiles)

See how sassy I get when trying to explain my "dump" cooking?

Banana "Ice Cream"

A friend said she gave her kids ice cream for breakfast one day.  I had to check it out.  Banana "Ice Cream" is pureed frozen bananas.  I melted peanut butter and drizzled it over the top, then sprinkled some mini chocolate chips on it.  Guilt free dessert for myself and the Littles (our two younger kids).  We'll probably be doing this again (and again, and again).


http://userealbutter.com/2010/08/12/single-ingredient-ice-cream-recipe/

Grandma's Birdseed Bread

My mom makes wonderful rolls and cinnamon rolls from a recipe she got from my Grandma Dorothy Maude (Isn't that a great name?)

However, being a health-nut wannabe, I'm changing it up.


In breadmaker:

1 1/4 c. WARM rice milk
(the original calls for a mixture of milk and water, which I suppose could be all milk with the various percentages of milk that we have now)
1 egg
1/4 c. butter in small pieces
1/4 c. honey
(the original recipe uses sugar)
1 t. salt
1 3/4 c. whole wheat flour
1 3/4 c. unbleached all purpose flour
1/2 c. oat bran
(the original recipe is straight up white flour)
1 package quick rise yeast
1/2 c. birdseed mix 
(this is a mixture of whole groats, rye flakes, wheat flakes; as well as flax, poppy, sesame, sunflower, millet and pumpkin seeds)











I set the machine on the "dough" cycle, and once the machine had made the dough, I shaped it, let it rise until double, then baked it at 375 for 25 minutes, maybe a bit longer.


Note: the dough was sticky, so I added a bit more flour just to shape it.  I think adding too much flour is part of the reason I've not succeeded with a soft loaf previously.

We really liked it.  I finally made a bread that was soft, sweet and kinda healthy.