Spaghetti Squash and Kale Gratin

Spaghetti Squash and Kale Gratin  Rating: 8

Very filling and yummier than I thought it would be.  Great way to use up the kale thriving in the garden. Loved the sliced almonds.

Sausage and Peppers

Sausage and Peppers  Rating: 7

This was a decent slow cooker recipe for a hectic day.  I threw this together and froze two dinners worth for such a time. 

We served it over whole wheat pasta since I hadn't made rolls.. It would have gotten a higher score, but as with most slow cooker recipes, the meat was cooked to oblivion and a senior citizen withOUT their dentures could have easily masticated this.  Flavor was good.

Falafel Waffles

Falafel Waffles  Rating: 8

This is fun and healthier spin on falafel, a Middle Eastern dish of spiced mashed chickpeas that is typically deep fried.  Now mine looks a bit intimidating because, for the life of me, I cannot limit myself to the called for amount of herbs and I double if not triple it.

 I go ahead and soak dried chickpeas because I feel the canned would be mush.  But in a pinch, I may go there.  Just haven't yet.  It's fun to use the waffle iron and I think a regular iron rather than a Belgium waffle iron would likely give the best results.

We served it with a big Greek salad and a dollop of homemade tzatziki or raita sauce (Greek yogurt, cucumber, garlic, and herbs).  Pictured above is leftovers.  A quarter of a waffle is filling enough if accompanied by the salad or fresh cut veggies but we usually use 1/2 a waffle for dinner.  Have fun.

Pumpkin Stuffed Shells

Pumpkin Stuffed Shells  Rating: 8

Here's another easy vegetarian meal.  We used panko bread crumbs with Italian seasoning mixed in and the sauce is Neal's veggie packed spaghetti sauce.  Filling meal.  We've had this at least 3 times and like it.  My mother-in-law left some on her plate and did not comment on the meal so I don't think it is as well received by steak and potato people.  I would be interested to see what variations there are out there for this meal.  Pictured are leftovers.  Served this for dinner with a big green salad.

Golden Veggie Shepherd's Pie

Golden Veggie Shepherd's Pie  Rating: 8

This was another nod to the London Games but meatless.  And it's approved by Britons.  I got it off the BBC for goodness sake!  We liked it and it was well received by kids.  Good flavor, quite comforting. It freezes well which is great because it makes gobs!  We got two meals out of this dish and froze another 3 meals worth.  If you are in the United States like us, you'll need to convert.

Oven-Fried Fish and Chips

Oven-Fried Fish and Chips  Rating: 8

It is a rarity for us to cook fish.  This may be the third time in 10 years of marriage.  We actually liked it this time.  We did this during the Olympic games in honor of the host country, Great Britain.  It was good and I even served it up with malt vinegar. 

It's made with corn flakes which we don't consider a "real" food, but it gave it that texture we were hoping for without frying.  We used frozen cod. Served it up with Blue Cheese Cole Slaw.

Ratatouille Tart

Ratatouille Tart  Rating: 5

I know a used mozzarella cheese in place of feta but this tart was sadly underwhelming.  Yawn.  The kids like pizza and this was very close to that idea and they barely touched it.  Thank goodness for the grapes.  Still, used up the puff pastry in the freezer.

Peanut Stew

Peanut Stew  Rating: 7

This was one of my freezer/slow cooker meals I made along with 11 others on a marathon meal making day.  It was good.  Kids ate it up. Lots of nutritious things in there but then there's the debate that long exposure to high temperatures thwarts that.  Still the convenience of the slow cooker wins out some days.

She doesn't give measurements for the spices so I'll definitely be a little more heavy handed with the cayenne next time.  Just to warn you, the house will smell strong while the cabbage cooks down but the taste doesn't overwhelm the dish at all. We were just shy of a cup of peanut butter and it was plenty for us. 

You will have leftovers for sure because it makes a ton.  We have two adults and two toddlers and we could probably feed ourselves 3 times on this one pot alone.  Guess what's for lunch tomorrow?!

Poblano, Mango, and Black Bean Quesidillas

Poblano, Mango, and Black Bean Quesadillas  Rating: 8

These were pretty good and easy to make.  We used fresh mango, diced.  We also used full fat cheddar and whole wheat tortillas.  For the spices we used salt, pepper, cumin, chili powder, and onion powder, as we omitted the onion.  I used fire roasted poblano from earlier this week so it did not need to be cooked down.  I just heated them through with the beans and spices.  Our kids ate these up.  Served them with plain Greek yogurt (our typical sour cream substitute) and salsa.

Summer Squash and Swiss Chard Quiche with Brown Rice Crust

Zucchini and Swiss Chard Quiche with Brown Rice Crust Rating: 8

The quiche was inspired by this tart but I used another recipe and added most of her fillers in. I also opted for a brown rice crust that I saw used at Closet Cooking.

Brown Rice Crust  Rating: 8

First we made the crust. It is super easy--three ingredients. Just switch up the 1/4 cup grated cheese to whatever type you are using in the quiche.  It is a nice whole grain option that is quick and provides a nice base.  Great way to use up leftover rice.

Basic Quiche  Rating: 8

I used this recipe but altered it to 3 eggs and 1 1/2 cups half and half to accommodate approximately 3 cups of yummy add-ins as one commenter suggested.  I used 3 oz. each of cheddar and mozzarella cheese.  In a bit of olive oil I sauteed up two medium Mexican gray squash, very thinly sliced, and a bunch of Swiss chard, chopped, with 3 large cloves of garlic, minced, and approximately 2 tsp. each of fresh thyme and rosemary, chopped.  I baked it 5 minutes longer than recommended with great results.

It was really good and I think a nice splash of lemon or a spoonful of salsa on top would be nice too.  It did well for leftovers the next day for lunch.  Served it up with hummus and veggies.

Winter Squash Enchiladas with Homemade Green Sauce

Winter Squash Enchiladas  Rating: 8

Yes, I am aware it is the middle of summer but can I help it when our garden and even our co-op produce basket produce winter squash in June and July?  Be flexible.  We were and made these. Look at that picture.  See how one of the enchiladas exploded?  It is revealing the yumminess that was inside.  Butternut squash, poblano pepper, corn, cilantro, onion, bell pepper--yum!  This was pretty labor/time intensive with the roasting of the peppers, baking the squash, and making my own green enchilada sauce.  The result was good but I feel I spent too much time in the kitchen on this one.

Look at those colors we got to eat.  I used red onion instead of a sweet, and orange, green, and yellow bell peppers instead of red because I was using what we had in the fridge.  I went with canned corn and store bought corn tortillas for ease, otherwise I may have done myself harm or at least shed tears.

Green Enchilada Sauce  Rating: 8

I was tempted to just go buy some canned sauce but I had all the ingredients just sitting in my fridge so I thought I'd give it a shot.  This sauce was simple and gave good flavor.  I halved the recipe and it was the perfect amount for the enchiladas. I poured the hot concoction into the food processor and pulsed it a few times to get is smoother.

Neal said he noticed not heat (spiciness).  I said it was near borderline for me.  The kids said, "ouch."

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.

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.

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.

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.

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.

Coconut Rice with Black Beans, Plantains, and Mango Salsa

Coconut Rice with Black Beans, Plantains, and Mango Salsa  Rating: 9

Three words. Caribbean. Comfort. Food.  This was great and super easy!  This was our first time using a plantain thanks to our co-op produce.  If you are unfamiliar with plantains, they are sold next to the bananas and tropical fruits.  They are larger than a banana, less sweet, and starchier. 

The avocado was a nice touch but I think it would have been good without it, too.  I say this because my dear sister-in-law is deathly allergic to them.  Isn't that weird!  She has to carry an epipen just in case she has exposure.  She's a special person.  What can I say?

Back to the food.  I did not use the jalapeno in the salsa only because I did not have a fully ready one waiting to be picked from our garden. 

I could eat this often.  It was fresh, but a bit sweet, and totally satisfying.  Great first experience with plantains.