Sweet Potato, Carrot, and Dried Fruit Casserole

Sweet Potato, Carrot, and Dried Fruit Casserole  Rating: 8

The house smelled like Thanksgiving this morning.  I put this together last night, turned on the oven before I left on my run, and when I got back I just slipped it into the hot oven.  The most involved part of this was dicing the ingredients and it wasn't too time consuming.  Besides, my compost will love all those peelings.

It tasted really good with that nice, not-too-sweet syrup of OJ, honey, and spices.  It makes 8 servings and I would just like to remind myself and anyone else that just because it tastes good and is healthy does not mean you should have more than a serving.  It has apples, dried plums, and dried apricots.  It will likely blow out your colon if you do not respect the recommended portion.  So have breakfast for a week or share.

Watermelon Gazpacho

Watermelon Gazpacho  Rating: 9

After several days of watermelon it is hard not to bemoan the 21 lb. purchase.  I was glad, though, to try a savory twist on this sweet fruit when I saw this recipe.  It used 8 cups!

It was refreshing and the flavors worked.  I used cilantro instead of basil because that's what I had on hand.

Tuna Salad with Raisins

Tuna Salad with Raisins  Rating: 9

Thought this would be perfect on some dried out sprouted bread we had sitting in the fridge.  Just toasted the slices and loaded them with this yummy recipe. 

The salad had a good mix of flavors and textures--creamy, crunchy, slightly sweet, fresh.  The dill was amazing in this.  Besides the crunch of the celery, the walnuts added a different layer of crunch and offered a slight, well, nuttiness.  This is way better than your average tuna salad.  Would be good on just a bed of lettuce as well. 

I did use 1/4 cup mayo, 1/4 cup full fat plain Greek yogurt and healthy tablespoons full of fresh dill.  It was great!

Chilled Watermelon Soup

Chilled Watermelon Soup  Rating: 8

This was quick and easy, yet I still managed to ignore the directions.  I added the yogurt and the blended rather than adding as a dollop at the end.  I did try to garnish it with yogurt after the fact but it mostly sank.

Besides all that drama, it was a yummy, fresh, slightly sweet soup.  We liked it.  Surprisingly, our kids did not care for it but it was competing with the strawberry jello and kale chips our daughter requested at her birthday lunch.

Cherry Almond Meal Muffins

Cherry Almond Meal Muffins  Rating: 7

We decided to welcome summer with these muffins since the cherries are of perfect ripeness right now. 

This was my first time with almond meal and I heard I could make my own so I did.  It was not too hard and done with a blender.  I did have a few little nuggets of almond here and there and decided that I was fine with that.  It would a nice little crunch. 

This recipe is so simple and the flavors of the muffin are too.  Although I used the lowest recommended time, my muffins came out slightly overbaked.  Surprisingly, they were not dry but still moist and tender.  It made 7 nice standard muffins.


This recipe made a nice, simple muffin.  I'm glad I had the new experience with almond meal and will likely use it again in baking some day.

Black Bean Salad with Corn, Peppers, Avocado, and Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Peppers, Avocado, and Lime-Cilantro Vinaigrette  Rating: 9

This was something that was easy to put together in the a.m. for a healthy, fresh lunch.  I only used 3 Tbsp. of oil and I'm glad I did.  I may cut down slightly on the salt and sugar next time.  Served it up with slices of watermelon.

Multi-Grain Waffles

This week is Watermelon Seed Spitting Week so we had fun with the theme.  When I was planning on celebrating this week, I found this cute idea at Random Thoughts of a Supermom and knew I'd be making them--for dinner, no less!

Multi-Grain Waffles  Rating: 9

For a waffle that is made with whole wheat flour, amoung other grains, and not loaded in butter, this is top notch.  I use corn meal instead of wheat germ.  On this occasion I used food coloring a chocolate chips to mimic seeds.  You don't have to.  But with the latter, why wouldn't you?! 

Anyway, I've doubled this recipe before and freezed them as they suggested for a quick breakfast option and they did great, an 8 maybe.

Greek Watermelon Pizza

Greek Watermelon Pizza  Rating: 7

We brought home a 21 pound watermelon for Watermelon Seed Spitting Week so you know we were going to have it in at least one of our meals.

Ingredients:
whole wheat pitas
herbed cheese spread
cucumber, sliced
yellow tomato, sliced in wedges
kalmata olives, halved
watermelon, diced and patted dry with a paper towel
cilantro, chopped
salt and pepper to taste

Warmed the pitas, spread them with cheese and piled on the rest of the goodness.  Sliced it and served it up.  The flavors worked.  It was fresh, yummy, and way too messy.  I'd make this again but serve it up as a salad with a bit of spinach or romaine and keep the warmed pita wedges and cheese spread on the side.

Apple Cranberry Oatmeal Bake

Apple Cranberry Oatmeal Bake Rating: 9

We buy a load of fresh cranberries when they are in season and freeze them to enjoy throughout the year. This smells like Christmas while it's baking with all that apple and warm cinnamon. If you don't care for traditioanlly prepared oatmeal, baked oatmeal is a different take that may bet you eating this healthy grain. The texture is different and there is a bunch of other yumminess mixed in. Give it a go.

We also enjoy Blackberries and Coconut Oatmeal Bake and blackberries season is nearly over so get them while you can.  So now you have an Oatmeal bake for summer and winter to enjoy.

Carrot and Roasted Red Pepper Soup

Carrot and Roasted Red Pepper Soup  Rating: 7

This was a snap and good.  Another plus is I got to use my immersion blender.  I served this up in cups for the kids to drink as a fun way to get lunch in them.  We had it with Brown Butter Zucchini Cornbread.  Great lunch!

Brown Butter Zucchini Cornbread

Brown Butter Zucchini Cornbread  Rating: 8

This was a scrumptious way to use up some zucchini.  It wasn't complicated at all.  I usually grumble about the heel of the bread with this recipe warm from the oven, I'd shove aside my dear grandmother to get to it first.

We ate this with Carrot and Roasted Red Pepper Soup for lunch.

Beans 'n Greens Burritos

Beans 'n Greens Burritos  Rating: 9

So it's not a burrito but that is because I didn't want to run to the store to get tortillas and Neal was going to be home a touch late so he was not going to make them.  That said, I piled the burrito filling on leftover brown rice and topped it with crumbled feta (not pictured). I think Mark Bittman would have approved.  It is his recipe from The Food Matters Cookbook.

I did add one scant tsp. of ground cumin to the seasoning.  And I used both chard and kale from our garden.  We loved this.  Although our kids had their own opinions, we ignored them.  I would so slam this into a burrito with some fresh avocado or salsa. 

Sweet and Tangy Meatballs on Brown Rice with Grated Raw Beet Salad

Sweet and Tangy Meatballs  Rating: 8

This was a freezer/slow cooker meal I prepared with several other options one super woman day.  It is not a particularly healthy option because even if you use all fruit spread and sauce free of high fructose corn syrup, it is still loaded in sugars.  But sometimes bad feels oh so good.  And it did.

The meatballs I used were homemade and turkey.  I use this recipe when I want to make a big batch for a few freezer meals or just to keep a stash in the freezer.  I always seem to get more than the 20 meatballs.  I use a cookie dough scooper to help me make them and they are pretty wet and loose but come out just fine. They are perfect for a quick add in to spaghetti, soups, or pastas.

Turkey Meatballs  Rating: 8

We served it all over brown rice and with this salad on the side.  Add yes, this is the last of the beets from the farmer's market.  I'm sure some of you are quite relieved.

Grated Raw Beet Salad  Rating: 8

I tweaked it a bit.  First off, I just give the beets a good scrubbing and keep the peel on if I'm grating.  I used OJ from concentrate and added 1 tsp. orange zest.  I also added a good pinch of ground cumin.  Didn't bother to serve it on a lettuce leaf because, although I had them and it would have been pretty, I was feeling lazy.

Heidi's "Quesadillas" with Spiced Coconut Spinach

We actually had this for Father's Day dinner after a morning of bacon and lemon bars on the way for dessert. 

Heidi's "Quesadillas"  Rating: 5

We liked the yogurt and capers but the rest of these were nothing special.  I would be equally happy with a fried egg.  Although, Neal did pitch in to make Rick Bayless' Corn Tortillas for this and they are great on their own.

Spiced Coconut Spinach  Rating: 9

This side thoroughly rocked!  It sounded quite weird but we like trying new flavors and ideas to stretch our culinary boundaries so we gave it a go.  It was so wonderfully flavorful.  Warm spices with a bit of warm heat, a zing of lemon, and the delicate sweetness of the coconut made us want to go out and buy a huge bag again.  The linked post for this recipe provides other ideas on how to use this versatile side.

Cucumber Peanut Salad

Cucumber Peanut Salad  Rating: 7

Our garden is generating a healthy supply of cucumbers so we made this Indian salad tonight and served it up with garlic naan (a type of flat bread) and a lemony yogurt sauce.  We substituted one seeded jalapeno in place of the serano peppers, olive oil instead of ghee. and regular yellow mustard seed in place of black.. It was refreshing and the warm heat was nice.  The peanuts gave it a nice crunch but would go soggy in leftovers.

Waste Not, Want Not - Freezing Ginger

I like ginger and it has great benefits so I am so bummed when it rots in my fridge.  In the past I tried to buy just what I needed but small pieces can be hard to peel and grate without injury.  Large pieces just end up rotting in my fridge as I forget about them. 

I read it somewhere on the web and now buy a good chunk of ginger, peel it, and toss the unused portion in my freezer.  Then I just take it out and grate it frozen and although my fingers feel the bite of the cold, it grates like a dream!  Easier than when raw.  You can use it in your recipe immediately.  Then I just toss the rest back in the freezer until I need it again.  Hope this saves you a bit of money and frustration some day.

I also use up ginger by slicing it thin and simmering it in filtered water.  Fish out the slices and pour it into a pitcher to stay cool in the fridge.  It's a nice way to enjoy water and you get the anti-inflammatory benefits of ginger.

Juevos Rancheros

Juevos Rancheros  Rating: 9

Juevos Rancheros is Mexican comfort food at its best.  This is just a layering of Not Refried Beans (below), Rick Bayless' Corn Tortillas, grated cheese, a fried egg, and salsa (store bought).  Using two corn tortillas is too much food but his recipe is so good we can't help ourselves.  We were able to use yet more of our home canned pinto beans in this simple recipe.

Not Refried Beans  Rating: 9

You can use store bought or home canned beans for this.  Reserve 1/3 of the beans and place the other 2/3 in a food processor with blade attachment.  Toss in any combination of salt, onion powder, ground cumin, chili powder, garlic powder, or taco seasoning until it is seasoned as you like and puree it until smooth.  Add a bit of water or vegetable stock as you go until you get the consistency you prefer.  Remove to a bowl and stir in the whole beans for a chunkier texture.

Tofu Breakfast Sandwich

Tofu Breakfast Sandwich  Rating: 9

After making the Lemony Chickpea Stir Fry we had leftover Savory Baked Tofu and threw this together in the a.m. before going in our different directions.

Toasted pumpernickel, smashed avocado with a sprinkle of salt and a dash of lemon juice, savory baked tofu, and fresh spinach.

What really makes this sandwich is, of course, the avocado.  It took the savory baked tofu on its own from a 7 to a solid 9.  It makes this tofu sandwich seem decadent.  Hooray for healthy fats!  And look a protein to start your day and 3 veggies!--if you count tofu (soy bean) and avocado (a fruit) as veggies.  And today I do.

I can also imagine the tofu being a nice replacement for the egg in the Mediterranean Breakfast Sandwich.

Savory Pumpkin and Feta Muffins

Savory Pumpkin and Feta Muffins  Rating: 6

I made Pumpkin Pie Oatmeal for breakfast earlier in the week and had left over pumpkin puree that needed to be used up.  I was inspired by Heidi Swanson's Pumpkin and Feta Muffins at 101 Cookbooks but used a puree friendly recipe I found at The Little Foodie.

I substituted yogurt for the sour cream, omitted the honey, and used whole wheat flour.  I added a slight 1/2 cup of feta for the cheese and a large, overflowing handful of fresh spinach that I then chopped fine.  I did use some black pepper.

The muffins were a bit dry and I feel that they were a touch too salty when I came upon the bits of feta. I won't make these again but they are okay.  Maybe I'll get gutsy come autumn and try Heidi's recipe.

Lemony Chickpea Stir Fry

Lemony Chickpea Stir Fry  Rating: 8

This came together quick as stir frys do.  It was a good melding of flavors.  I like it lemony.  Neal less so.  He would have liked some heat.  So next time he'll add red pepper flakes to his and I'll be generous with a lemon wedge to mine.  We did sub a red onion for the shallots and spinach for the kale.  We served it on quinoa that we threw in the rice cooker with vegetable broth.  We'd make this again.
I used savory baked tofu in the recipe and as I was preparing it earlier, my 4-year-old daughter walked into the dining room and declared, "What is that wooonderful smell, Mommy?"  Well, it's savory baked tofu, my pleasant one.  It did smell good but certainly was not fancy.

Savory Baked Tofu  Rating: 7

I included the optional worcestershire sauce, marinated it for less than an hour and baked it for 30 minutes or so.  I omitted the balsamic sauce because I was not going in that direction.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal  Rating: 8

This is a quick breakfast with lots of fall flavor.  I add about a 1/4 cup of canned pumpkin puree to a 1/2 cup (dried) serving of oatmeal.  Sometimes I get crazy and add more.  I usually use water to cook the oatmeal but enjoy almond milk too. I toss in ground ginger, cloves, and cinnamon, a pinch of salt, and a splash of vanilla extract.  I also add about a Tbsp. or more of freshly ground flax seeds.  Once is in the bowl I top it with pure maple syrup and give it a stir.  It is a very filling breakfast.

I've made this repeatedly and enjoy the kicks I get out of slipping a veggie into breakfast.

Beet Hummus Wrap

Can you tell we bought beets at our farmer market and are trying to use them up?  They are a nutritious vegetable and I am glad we are finding different ways to use them.

Beet Hummus Wrap  Rating: 8

We created this wrap using beet hummus, spinach, grated carrot, cucumber slices, red bell pepper, and I can't believe I forgot the feta!  We wrapped it all up in whole wheat tortillas.  Seriously pretty!  Talk about eating a rainbow.

Very fun and satisfying.  I know it would get a higher rating with feta and/or chopped kalmata olives mixed in the bunch because we lean toward those flavors.  It's a wrap so it's pretty flexible.

Beet Hummus  Rating: 8

Easy to make and striking in appearance.  I tasted as I went and started with less lemon and cumin than called for based on comments that were left.  I ended up using about 2 1/2 Tbsp. tahini (a sort of ground sesame paste), 3 Tbsp. lemon juice, and 1 teaspoon ground cumin.  Worked for me.  It's a bit different than the typical chickpea hummus, besides the obvious pop of color.  But mixed with a bunch of awesome veggies made it easy to try.  I liked it for just dipping veggies too.

I think kids would enjoy this as a dip because of the vibrant color.  But if your kids are messy eaters this may not be the day to wear a new, white shirt.  Beet stains are a bummer.

Beet and Carrot Pancakes with Creamy Yogurt and Avocado, Orange, and Kohlrabi Salad

Beet and Carrot Pancakes with CreamyYogurt  Rating: 8

These were surprisingly good.  They were naturally earthy but sweet and the yogurt sauce was creamy with just enough zing.  Also, they looked rustic but were beautiful for their color.

They were a cinch to make.  Grate carrots and beets (raw, not peeled, just scrubbed) in the food processor and toss with the few remaining ingredients.  She is not kidding about the cooking spray.  The sauce rocked Neal's world and it was so easy.  I used dried dill instead of fresh.  Served it with this salad.

Avocado, Orange, and Kohlrabi Salad  Rating: 7

What is Kohlrabi? 

We picked these up at the farmer's market as our "new item to try."  I knew what they were from a friend showing me them in his garden back in high school and I knew they were in the broccoli-cabbage family. 

They were a pain in the rear to peel (I'm not to skilled with a knife and I have a scab on my thumb right now to prove it).  Anyhow, Neal really liked them in the salad and I thought they were a bit to fibrous, even grated.  I have to give kohlrabi another try because we have a "try it at least twice rule" in case we had a bad batch, a crappy recipe, or lack of skill in preparing a new item.  Neal rated the salad a bit higher as is but we typically post the lower score.  I'd make this salad again for sure but maybe with broccoli slaw.  I think I would give it an 8 then.  The dressing is just right and we love avocado.

Peanutty Slaw Tacos

Peanutty Slaw Tacos   Rating: 8

These are fresh, crunchy, and fun.  My kids like these for lunch when I have the time.

Ingredients for the Slaw:
apple, with skin, julienned
jicima, peeled, julienned
carrot, julienned
cilantro, fresh, chopped
raisins (optional)

You could also add bell pepper, bean sprouts, cabbage or whatever floats your boat.

Use the dressing from Asian Slaw with Ginger Peanut Dressing and toss.  Take it easy though, so the tacos don't become too drippy or you will end up liking dressing off your elbows (is that physically possible?).

Use romaine lettuce leaves as your "taco shells" and fill with slaw yuminess.  Garnish with chopped peanuts.

Spaghetti with Chard and Sun Dried Tomatoes

Spaghetti with Chard and Sun Dried Tomatoes  Rating: 8

This was a great way to use up some chard growing in our garden.  It was easy, quick, tasty, and satisfying. 

I made a few changes. Okay, more than a few. This is one of those very forgiving recipes. I used finely chopped red onion instead of shallots and I didn't crisp them.  I just let them get all soft, added a couple minced cloves or garlic, and then added the rest. I used sun dried tomatoes because I had them and we've tried roasted tomatoes a few times and were not pleased with the results.  I just tossed the sun dried tomatoes into the pasta water (before adding the pasta) for a couple minutes to soften them up a bit and then removed them before adding the pasta.  I also used chopped walnuts instead of pine nuts. I doubled the thyme because I'm crazy like that.  I sprinkled it with a touch of asiago cheese because why wouldn't I.

I went ahead and used the full amount of red pepper flakes and this was too my 3-year-old's dismay.  My almost 5-year-old gave this recipe a thumbs up.  I liked the heat.

Waste Not, Want Not - Broccoli Stems

When you buy fresh broccoli don't toss the tough stems. They are still loaded in vitamin C and K as well as other nutrients.

I just do a haphazard job of cutting off the fibrous layer and then run the stalks through my food processor's grater and make broccoli slaw.  Great in well, um, slaw, and tacos, and wraps.  Tonight I threw it in this awesome Asian Slaw with Ginger Peanut Dressing.  You could also try it in Raw "Pad Thai" which was delicious.

Another option is chop it into small cubes and freeze them to be thrown into a soup later.  I haven't done this yet but will someday.

Asian Slaw with Ginger Peanut Dressing

I wish I took a picture but it was one of those evenings that the kids are driving you nuts and you just want to get food on the table so they will stuff their mouths so you can enjoy near quiet for a moment.

Asian Slaw with Ginger Peanut Dressing  Rating: 9

Having said that, PLEASE go to the recipe link and just look at the picture!  This is a gorgeous salad that just looks as good as it tastes.  In reality, my plate of rainbow would have been missing some purple because I didn't use prepackaged slaw. 

This recipe it so quick to put together!--especially if you have a food processor to slice and grate for you.  Even if you don't, it's a snap!

The salad was way yummy!  I thought the dressing was just perfect.  I didn't add any additional salt but did use salted peanuts. I did add a bit of broccoli slaw because I had some broccoli stems to use up.  I even forgot the scallions (told you it was a crazy night) and it was still a 9!

Make this tonight!

Quinoa Black Bean Burgers

Quinoa Black Bean Burgers  Rating: 6

These had decent flavor but we weren't excited.  Neal and I also are bummed that we haven't found a bean patty with enough firmness to meet our textural desires.  I mean, we know we're not biting into a meat burger but we just want it to be more like that.  We served it up with roasted turnip, carrot, and buttermut squash slices and a green salad.  By the way, this is a second try on turnips and we still dislike them.

Lightened Up Cobb

Lightened Up Cobb  Rating: 8

What makes it lighter?  No bacon and a vinaigrette dressing in place of a creamier option.  What would make this a 9? Creamy dressing.  What would make this a 10? Bacon.

Given that we are still big fans of this salad with it's creaminess from the yolks, avocado, and blue cheese.  It's filling, fresh, and one of those salads you can just shove in your mouth like a pig. 

Just throw together romaine (sturdy enough to stand up to all the other ingredients), slice hard boiled eggs, cubed grilled chicken, scallions, avocado, tomato, blue cheese crumbles, and drizzle with vinaigrette.

Roasted Red Pepper Grilled Cheese Sandwich and Tomato Salad with Buttermilk Basil Dressing

Roasted Red Pepper Grilled Cheese Sandwich  Rating: 8

Plain and simple: 2 slices of provolone, half a roasted red pepper (we canned these ourselves when they were super cheap at the market), buttered seeded rye bread.  Such a treat.

Tomato Salad with Buttermilk Basil Dressing  Rating: 6

We had an abundance of sweet tomatoes from our garden so I made this side.  I didn't have fresh basil like I thought so I used dried and I used plain Greek yogurt in place of sour cream.  It wasn't amazing, and quite possibly because of the substitutions I made.

Power Me Up Pumpkin Sesame Cookies

Power Me Up Pumpkin Sesame Cookies  Rating: 9

I really like these cookies and have made them before.  It's pretty much a pumpkin spice cookie.  They are packed with nutrition and one holds me up for a good while.  I can't say that about any other cookie.  They are not low calorie.  The recipe uses unrefined sweeteners and are just sweet enough.  And they come out pretty.  Black sesame seeds would also be pretty but a little more pricey.  My kids love them and we call them Sesame Sprinkle Cookies to keep it fun and simple. Keep these refridgerated.