Saturday, March 26, 2011

Spinach Salad

Spinach Salad

Now my hubby will eat spinach daily! He loves this salad much more than cooked spinach. I still love spinach "warm & wilted" with butter and salt, but hey, how it's downed isn't that important. Hope you like it too. Pam :)

Spinach Salad & Dressing

1 T. sesame seeds
1 T. poppy seeds
1/4 cup sugar
1/2 cup olive oil
1/4 cup vinegar (cider, balsamic or white)
1/4 tsp. paprika
1/4 tsp. worcestershire sauce
1 T. minced onion
10-13 cups fresh spinach, torn into bite size pieces
1 qt. fruit, chopped (strawberries, pears, blueberries, whatever you have)
1/2 cup chopped, toasted almonds

Optional: craisins, chicken slices, bacon bits, feta, sliced red onion, strawberry jam to the dressing or peanut butter and soy sauce

Add dressing to spinach about 15 mins. before serving. YUM!

Thursday, March 24, 2011

Bread Pudding

Bread Pudding
by Pam

Why don't we make this comfort food more often?! We love it for breakfast or dessert, and warm with soymilk is heaven!

10 slices whole wheat bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups hot milk (160 degrees F/71 degrees C)
1 pinch ground nutmeg

Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes. Press the bread into the liquids and let it set for 15 mins. before baking.
Sprinkle with nutmeg and bake for 25 minutes.

Stuffed Sweet Peppers

Stuffed Sweet Peppers
by Pam

3 soy sausages, chopped (Morningstar are good)
1/2 chopped onion
6 olives, chopped
1 small zucchini, chopped
1 grated carrot

Add to above & cook until warm:
2 cups brown rice, cooked
1 - 15 oz. can of tomatoes
1/4 pkg. cream cheese
salt and pepper

Cut tops off 4 sweet peppers and clean out the insides.
Steam or boil until tender, about 5 mins.

Stuff peppers with rice mixture, cover and bake in greased casserole
dish for 30 mins. at 350 degrees. Enjoy!

Bok Choy in Garlic Sauce

Our bok choy and spinach are growing wildly in the garden right now. Each day we try to eat it in a fun, new way. Tonight was "Bok Choy in Garlic Sauce" and the sauce was super on the brown rice and plain tasting tilapia too. Oyster sauce and sesame oil are such flavorful ingredients to have on hand for Asian food. Go get some!

Bok Choy in Garlic Sauce (or use spinach, swiss chard, etc.)

1 lb. bok choy (or other greens)
1 tsp. olive oil
1 tsp. sesame oil
1/2 cup water
1 tsp. grated fresh ginger root (stores well in freezer until needed)
1-2 cloves garlic, minced
2 T. oyster sauce
2 T. soy sauce (or Bragg's liquid aminos)
2 T. brown sugar
1/8 tsp. crushed red pepper flakes (optional)
1 T. arrowroot or cornstarch for thickening

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook a few mins. longer. Rinse and pat dry. Set aside.
In a small bowl stir together the water, ginger, garlic, oyster sauce, soy sauce adn brown sugar and pepper flakes. Set this aside. Heat oil in skillet, and add bok choy stems first; stir fry for a few mins. ou until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook 1 - 2 mins. Remove from heat and transfer to a serving dish. Pour sauce into the skillet and heat, stirring constantly until sauce has thickened slightly, about 3 mins.

Serve with fish & brown rice. Sauce is good on bok choy and the fish and rice. Enjoy!

Wednesday, March 2, 2011

To Die for Enchilada Sauce

From: Haley

Tonight I made this enchilada sauce to go with some burritos, and it turned out so good I had to post it here! Instead of buying those enchilada sauce packets, make your own in just about the same amount of time.

To Die for Enchilada Sauce

2 T. oil
1/4 c. minced onion
1 t. dried basil
4 T. taco seasoning or chili powder
1/2 t. cumin
1 t. garlic powder

Saute in a sauce pan until it darkens in color. Gradually add:

2 cans of tomato paste
2 t. chicken bullion

Cook this for a few minutes so the flavors can combine. Gradually stir in:

2 c. water

Simmer to heat and then serve on enchiladas, burritos etc.

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