Just some Links

I've had these pages open for about a week, now, planning to make them.  But it hasn't happened yet, so i'm posting them here so i can try them later.  (If i shut down the page, i forget it, but if i bookmark it, i might forget it too, and the bookmark folder gets too big.)


Corn and Butter bean Casserole

Hashbrown Breakfast Casserole/Volcano Pancakes (you have to scroll down a bit for the recipes).

Mexican Lasagna

Mexican Vegetarian Lasagna

2 TB oil or butter

an onion

garlic cloves or powder

1 can diced tomatoes

1 packet taco seasoning

1 bag frozen corn/black bean mix

2 C veggies food processed*

1 package soft (corn is good) tortillas

1 bag 4 cheese Mexican blend

sour cream & sliced olives for garnish

- Preheat oven to 350 F; preheat medium pot on medium heat. Chop onion and garlic.

- Put oil or butter in pot. Add onion and garlic. Cook, stirring occasionally, until soft.

- Add tomatoes and taco seasoning. Mix well.

-  Add corn/black bean mix to onion/garlic/tomato pot, mix well.

- After corn/black bean/tomato mix as been heated, stir in processed veggies.

- Line lasagna pan (we usually use 10x13) with tortillas cut to fit. Save excess pieces.

- Put on a layer of veggie mix. Add 2 layers of tortillas. More veggie mix. Then a generous layer of cheese. Continue these layers until you run out of ingredients.

- Bake 30 minutes, until cheese is melted and sauce is bubbling.

- Serve with sour cream and olives (guacamole if you like that; Duane hates guacamole).

*Duane found this recipe online and was very excited for us to try it. However, the original recipe calls for "veggie crumbles" which is a soy-based meat substitute. Since soy is not a healthy, I decided to try an alternative. I used whatever veggies I had on hand and food processed them until they resembled ground beef in consistency. I usually use: peppers (green, red, yellow, whatever I have), mushrooms, summer squash (yellow and zucchini), beans (usually kidney or black), celery, and whatever else I happen to have!

The first time I made this, I did make a small vegetarian one for me, and a small one with ground beef for Duane. (The original recipe did call for the veggie crumbles to be browned, and so i "browned" the processed, ground beef-textured veggies when I browned the beef. I have found that it is not necessary to brown veggies.) I made him taste the veggie one at that meal, and he liked it well enough that I now only make the vegetarian version. We did find that it needs to be well spiced, so I usually use 2 packets. I made it when my in laws came, and they were surprised to learn that it was vegetarian. We use organic corn tortillas, but I have found other types of gluten-free tortillas at the health food store. Also, Duane felt the 2 layers of tortillas in the middle was important (two sets of tortillas in the same tortilla layer, i mean) because without it there wasn't enough "bread stuff" to hold it together.

The one problem with this is using the taco seasoning packet. Since it is commercially processed, it probably has "bad stuff" in it like MSG. I am playing with a mix to replace the taco seasoning packets. 

This is one from Heloise which she says replaces 1 taco seasoning packet:

- 2 tsp chili powder

- salt, pepper and onion powder to taste

- "dash" of oregano crushed

Mix well

However, the taco seasoning packet says it also has cumin, red pepper, paprika and garlic in it (as well as other fillers), so it might take some practice to get it right.

(I've played with this since then and do add the other spices to it.  I use about 1-1/2 TB for the taco seasoning.  If you use too much (and i did once) it will be HOT!  I'll post the final taco seasoning recipe soon. K)

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies
(adapted from 101 Cookbooks)

 

1 cup white whole wheat flour (preferably freshly ground)
1 teaspoon baking powder (or 2/3 t. cream of tartar and 1/3 t. baking soda)
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
1/2 cup shredded coconut (optional)
2/3 cup chopped walnuts (or nuts of choice)
1 cup shredded carrots
1/2 cup chopped crystallized ginger (optional)
2 teaspoons cinnamon (optional)
1/2 cup real maple syrup, room temperature
1/2 cup unrefined coconut oil, warmed until just melted
2 teaspoons grated fresh ginger

 

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, oats and cinnamon. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined. *quick tip* – if you measure the coconut oil in the measuring cup first you don’t have as much maple syrup stick in the cup, most of it slides right out.

 

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand, these cookies have a tendency to fall apart a bit so they need some care. 

Bake in the top 1/3 of the oven for 10 – 15 minutes or until the cookies are golden on top and bottom.

 
Makes about 2 1/2 dozen cookies.

These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.

The term cookie is used loosely here, these are not your typically over the top sweet cookie, they’re actually less sweet than any granola bar I’ve ever eaten. 

I play around with the flavors in these every time I make them; sometimes I add raisins and lots of cinnamon, sometimes macadamia nuts, dried pineapple and large coconut flakes. I think some savory ones made with pine nuts and sun dried tomatoes would be heavenly as would a curried one. If you add a lot of extra stuff you may want to add a little more oil and maple syrup. You cold also play around with different oils, some clarified butter in a curried cookie would be great, and maybe olive oil in the tomato pine nut cookie. I’ve never strayed from using coconut oil because I like the flavor it offers and the health benefits as well. I’m guessing you could also use honey or molasses in place of the maple syrup if you’d like, although I’ve never tried to.

From Chiot's Run

I want to try these, but i'll be using a GF flour mix, probably largely quinoa, with some rice and maybe coconut flour.  

Corn Tuna Salsa

My sis made this for Thanksgiving.  I can't begin to tell you how good this is, and i don't even like some of the ingredients!  Hubby's cousin called it "a party in my mouth" and we think that is accurate.  This is really good.  :)

1 can of tuna

1/2 bunch of cilantro chopped 

1-3 jalapeno peppers minced

1/2 large onion chopped/minced

1 can corn, salt and pepper to taste

small amount of mayonnaise or vege-aise to help stick together. 

Mix, serve with chips.