Veggie bean tacos

I got this recipe from my friend Pam's blog and it is really delicious and super healthy.  It is also easy to customize to whatever veggies you have in your fridge.  This recipe makes a lot probably around 20 tortillas or maybe even more.  I froze some of the mixture.

Ingredients:
1 onion - chopped
1/2 bell pepper (whichever color you like best) - chopped
2 cloves garlic - minced
1/2 green squash
1/2 yellow squash
1 1/2 c shredded cabbage
1/2 c spinach - chopped
4-5 mushrooms - sliced
1 can black beans - drained and rinsed
1 can refried beans
1/2 TBS cumin
salt and pepper to taste
1/2 c cooked rice
corn tortillas

Methods:
1. Preheat oven to 400 degrees. Saute onions, garlic, and colored pepper till slightly soft.
2. Add all of the rest of veggies, salt, and pepper,  and cook until al dente.
3. Add both kinds of beans and stir until well incorporated, add cumin to taste.  I like cumin alot so I probably added even more than 1/2 TBS.  The recipe called to also add the rice, but I didn't do this because I knew I was going to freeze some of the mixture and rice freezes weird.
4.  Place tortillas in microwave with a wet paper towel to soften them.  If they aren't softened enough they will split when you try to roll them.
5.  Place scoop a bean mixture and scoop of rice inside each tortilla and roll, place seam side down in baking dish.  Spray lightly with cooking spray and bake for 10-15 minutes until everything is heated through. I broiled them for the last few minutes to get the tortillas nice and crispy.
6.  Top with salsa, a little queso fresco, and cilantro.

100% whole wheat pizza dough

If you love pizza as much as I do this recipe makes it easy to get some more whole grains in your life.  It is surprisingly light for a 100% whole wheat anything.  The key is that this should be a thin crust pizza, if you make it thick it will most likely not be as good.  Kevin even liked it and he is not a whole wheat fan normally.

Ingredients:
2 1/2 c 100% whole wheat flour
2 1/4 tsp dry yeast (one packet)
3/4 tsp salt
1 tsp sugar
1 TBS oil
1 cup warm water


Methods:
1.  Combine the yeast, sugar, and water.  Let sit for 5 minutes.
2. Once yeast is activated add salt and oil, then gradually mix in flour with a wooden spoon.  If you have a dough hook you could use your mixer to do this and the next step for you.
3.  Once dough is combined place out on counter and knead.  The dough is a little stickier than white flour dough.  Gradually add more flour until it is easy to knead.  Knead for 2-4 minutes and then place in a well greased bowl and cover.
4.  Let raise for at least an hour in a warm place until it is doubled in size.
5.  Preheat oven to 450 degrees.  Roll out dough, I made two pizzas from this dough, place your favorite toppings on and bake for 15 minutes.
6.  When done let sit for 5-10 minutes then serve.

Eggplant rolotini

This is pretty easy and doesn't take too much time to put together and it is delicious.  It doesn't even really taste like eggplant it is more like noodles just better for you.  I thought that the cottage cheese would be weird but once pureed it has the same consistency as ricotta and is probably better for you.  You can always add more veggies to this.  I sauteed some squash and mushrooms and put them into my sauce.  I think that spinach would be delicious added into the inside of the rolotini.  This made about 3 servings for me.

Ingredients:
1 eggplant - cut into 1/4 inch thick slices - this is easiest to do with a mandolin if you have one
2/3 c cottage cheese
1 cup shredded mozzarella cheese
1/4 c basil - minced
1/4 c parmesan
1 clove garlic - minced
1 tsp lemon zest
salt and pepper to taste
1-2 c spaghetti sauce depending on how saucy you like things

Methods:
1. Set water to boil in a large pot.
2.  While waiting for water to boil, puree cottage cheese, basil, garlic, and lemon zest.  When smooth, in a medium bowl stir in parmesan, salt and pepper, and 1/3 c mozzarella cheese.
3. Remove the stems from the eggplant and slice into 1/4 inch slices, I think I got about 10 out of mine.  It is important these are not thicker than 1/4 inch because then they will not roll well.
4. Preheat oven to 450 degrees
5.  Blanch eggplant slices in  boiling water for 2-3 minutes, making sure to stir them around, until they are pliable and tender. When done transfer to paper towel lined cookie sheet and dry thoroughly.
6.  Cover the bottom of an 8x8 dish with a thin layer of sauce.
7.  Spread a heaping TBS of cheese mixture onto each slice of eggplant, roll starting from the narrow end.  Place seam side down and pack tightly with other rolls in a single layer.
8. Cover rolls with remaining sauce, I like things saucy so I had a good bit but it depends on your tastes you can put less on and then serve extra on the side. Top with remaining mozzarella cheese and bake until golden brown and bubbly, 15-20 minutes.

Black bean hummus

This recipe is really easy to throw together, delicious, and super healthy especially if eaten with some veggies.

Ingredients:
1 cup canned black beans - drained and rinsed
1 garlic clove minced - roasting the garlic would most likely add some extra deliciousness
1 TBS olive oil
1 1/2 TBS lemon juice - I've used lime since that is what I normally have and it works well
1 TBS white wine vinegar
1/2 tsp cumin
salt and pepper to taste



Methods:
1. Place all ingredients into a food processor and blend until smooth.

*Depending how tangy you want your hummus you can either increase or decrease the lemon juice and vinegar.  I reduced it slightly from the original recipe.  I also decreased the amount of olive oil by half from the original because I didn't feel like 2 TBS was necessary.

cracked bulgur wheat

I've recently discovered bulgur and it is delicious.  You can get bulgur in a variety of sizes, smaller ones are typically for use in deserts while larger bulgur is more similar to couscous in size  Christina gave me a rice cooker for my birthday so I now try to cook most things in there.  It really makes life easier.

Ingredients:
1 c bulgur
2 c chicken broth or water
pat of butter
salt and pepper

You could saute some garlic and onions to throw in but I'm lazy.

Methods:
1. Place all ingredients into rice cooker and switch to on side.
2. Check your bulgur after about 10 minutes. My bulgur was done before the rice cooker switched to warm.
3. When it was about done, I unplugged my rice cooker and just left the lid on for about 10-15 minutes, but that was just because I wasn't ready to eat yet and it was delicious.  I'm not sure if it made any difference or not.

Black bean and corn salad

This is a delicious summer dish that can be used as a dip and eaten with chips or made more into a meal/side dish by eating it over bulgur.  You can really put in whatever summer veggies you like.  I think avocado would be delicious in it but Kevin is now allergic so I leave it out.  I didn't follow all the measurement guidelines in the recipe to a T I just added things until it looked like it was enough.  For example I think I only used like 3/4 of a can of beans.

Ingredients:
1/5 c lime juice
1/4 cup olive oil
1/2-1 clove garlic - minced
1/2 tsp salt
1/4 cup cilantro
small slice of jalapeno - remember you can always add more so I normally add a little at a time
1 ear fresh corn - cut kernels from cob
1/2 red bell pepper - chopped
1small  tomato - chopped
1 can black beans - drained and rinsed
3 green onions - chopped


Methods:
1. Place lime juice, olive oil, garlic, salt, cilantro, and jalapeno in a small blender or food processor and blend until smooth.
2. In a bowl combine all other ingredients, pour dressing over, stir, and serve.

To try - Goat cheese orzo

I haven't tried this recipe yet but I am looking forward to it.  This recipe is in the Cuisine at Home magazine and is recommended to go with the grilled ratatouille. It looks delicious.

Ingredients:
4 oz. orzo pasta
1/2 c whole milk
4 oz. goat cheese, crumbled
1/4 cup fresh parsley - chopped

Methods:
1. Cook orzo according to box directions
2. Whisk together milk and goat cheese in saucepan over medium heat until combined.  Bring mixture to a simmer and cook until slightly thick, 3 minutes.
3. Stir orzo into cheese and milk mixture.
4.  Off heat stir in parsley and season with salt and pepper to taste.

Summer Orzo pasta salad

This is Kevin creation is a light delicious pasta salad for the summer.  We don't normally use measurements when we make this, because Kevin doesn't cook that way, so the ones below are a best guess.  Normally if there aren't enough veggies we just add some more.  You can really put in whatever summer veggies you love.  The last time we made it we threw in some fresh corn and it was delicious.  This is good with the grilled ratatouille recipe I posted earlier.


Ingredients:
1 box orzo
1 red pepper - chopped
1 cucumber - chopped
1 medium tomato - chopped
1 ear of corn - taken off the cob
1/4 cup kalamata olives - chop after measuring, we have used green olives as well but I prefer kalamata
2 stalks asparagus - chopped - when in season
1-2 TBS of olive oil
1-2 TBS of balsamic vinegar
salt and pepper to taste


Methods:
1.  Cook the past according to box directions, drain, and cool with cold water.
2.  Mix pasta with all of the veggies, add 1 TBS olive oil and balsamic to start and add more if needed
3. Salt n pepper to taste

Grilled Ratatouile

This is a great healthy summer meal that is perfect for hot days when you do not want to heat up the kitchen. It comes from the Cuisine at home magazine which I can not recommend enough.

Ingredients:

You can sub in any veggies you prefer or have on hand, we used pipian squash instead of zucchini.

1 Japanese eggplant - halved lengthwise - you can use regular if that is all you've got
1 red bell pepper - seeded and quartered
1 red onion - cut into 1/2 inch thick rounds
1 tomato - halved and seeded
1/2 zucchini - cut lengthwise
1/2 yellow squash - cut lengthwise
3 TBS olive oil
2 tsp fresh chopped thyme - I used dried
2 tsp fresh lemon juice
1 tsp minced lemon zest


1. Preheat grill to medium.
2. Toss all of the veggies in 2TBS of olive oil and salt and pepper.
3. Grill vegetables covered until tender, ~ 3 minutes each side depending on how soft you like them.  We prefer them with a little crunch left.
4.  Chop all vegetables except for the tomato into bite size pieces and place in large bowl.
5. Puree tomato with 1 TBS olive oil, thyme, lemon juice and zest until smooth.
6.  Toss the veggies in the tomato puree.
7. Salt and pepper to taste.

We served our veggies over a light summer orzo pasta salad and topped it all off with mozzarella cheese.  The recipe suggest putting it on a creamy goat cheese orzo that I haven't tried yet.

Buffalo chicken dip

This is really easy and really delicious.  I frequently make it in the crock pot and when I take it to parties it is always a pick hit.

Ingredients:
1 package cream cheese - softened
1/2 c ranch dressing
1/2 c hot sauce (I normally use Frank's since it is not too spicy)
1 10 oz can chicken - drained
1 cup shredded cheddar cheese

1. Mix cream cheese, ranch dressing, and hot sauce in a baking dish or crock pot.
2. Add chicken and cheddar cheese.
3. Heat on low for 2-3 hours in a crock pot or bake in the oven for approx. 25 at 350 degrees

Braised short ribs

This is a delicious Kevin delicacy, it is super easy although it takes planning as the cook time is 3 hrs.

Ingredients:
1.75-2 lbs beef short ribs
1 onion - roughly chopped
2 celery stalks - roughly chopped
3 medium carrots - peeled, roughly chopped
5 cloves garlic - roughly chopped
1 bottle red wine - whatever your fav/cheap bottle will do
1 1/2 cups - chicken broth
2 sprig rosemary - if easily available but you can do without and its still delicious
2 sprigs thyme -  if easily available but you can do without and its still delicious

1. Sear the short ribs in a dutch oven or large pot with a lid that can go in the oven.  You could probably cook these on top of the stove if you want as well.
2. Remove short ribs and sweat vegetables.
3. Add wine, chicken broth, and herbs and bring to a simmer.
4. Add short ribs and let simmer on the stove for 15-20 minutes.
5.  Cover and place in oven at 350 degrees for 2 1/2 hours.
6. After 2 1/2 hours, remove bones (it's useful if you count when you put them in so you know how many you are looking for), replace cover and cook for an additional 30 minutes
7. Uncover and cook for an additional 30-45 minutes to allow sauce to reduce.
8. It tastes great with mashed potatoes.

Easy Peasy Pizza/stromboli Dough

This is a great pizza dough when you are getting things together last minute because you only need to let it rise for an hour and you are good to go. I've used this dough for both pizza and stromboli's and it is really good with both.  If you want to make it a little healthier you can swap out some of the white flour with whole wheat.

Ingredients:
1 pkg yeast
1 tsp sugar
1 TBS oil
1 c warm water
3 c flour
1 tsp salt

Directions:
1. Combine the yeast, sugar, oil, and water in a bowl.  Let it sit until it is foamy, about 5 minutes.
2. Combine salt and flour.
3.  Gradually add flour mixture to yeast mixture, mixing thoroughly, until a ball forms.
4.  Turn dough out onto a floured surface and knead until smooth about 3-5 minutes, adding more flour as necessary.
5. Oil a large bowl, place the dough in the bowl and turn to oil all sides.  Cover the bowl and set in a warm place (I normally just stick it in my cold oven) until it has doubled in size, about an hour.
When ready roll out a portion of the dough and either fill and fold for stromboli or put on your fav pizza toppings.  Bake in a preheated oven at 400 degrees for around 15 minutes.