Tasty Tortilla Chips

Tasty Tortilla Chips

from Pam

Place fresh corn tortillas on the oven rack in 300 degree F oven. Bake for 25 mins. then sprinkle sparingly fresh grated parmesan or pizza blend cheese on top. Bake another 5 mins. and remove.

New Orleans Beans

New Orleans Beans from Pam

Believe it or not, we eat beans almost every day. Each week

it's a new pot of some kind or other. Here's a new taste we really enjoyed this week out of a Whole Foods booklet.

(small red beans are a version of the kidney bean. In New Orleans, served over rice on Mondays to rebalance those who enjoyed the weekend too much.)

Combine 4 cups cooked beans with:

4 T. soy sauce or Bragss Liquid Aminos

2 tsp. basil

2 tsp. chili powder

1 tsp. cumin

1/2 tsp. oregano

dash of cayenne (optional)

2 minced garlic cloves

Simmer 10 mins.

Add 4 chopped tomatoes (or canned)

2 T. olive oil

Simmer another min and serve with cooked brown rice. (we had whole wheat ciabatta instead) YUM!

Thumbprint Cookies

Thumbprint Cookies

(Makes 3 dozen)

These are so tasty. The dough isn't very sweet so the jam is a nice compliment. We had fun with lingonberry jam, strawberry preserves and cinnamon chips! Pam

Ingredients

1 cup Smart Balance or butter, softened

3/4 cup packed brown sugar

3 eggs

1 1/2 teaspoons vanilla extract

3 cup hard white wheat flour OR 2 cups wheat & 1 cup ground oatmeal

3/4 cup finely chopped walnuts

fruit jam

3/4 teaspoon salt

Directions

Preheat oven to 300 degrees F. Grease cookie sheets.

Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.

Add vanilla, flour and salt, mixing well. Set dough in freezer for 10 mins.

Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 8 minutes.

Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 9-10 minutes. YUM!

Tortellini Soup

From: Rochelle

This was one of my FAVORITE soups growing up. . . which actually surprises me now because it is loaded with veggies! It is a broth base, loaded with lots of yummy vegetables, is flavorful, and my favorite. . . has tortellini in it! This is a great winter-time soup that is tasty and will also help with those new year's resolutions!

Tortellini Soup 

Ingredients:

2 Cans	Chicken Broth
1	Med Red Pepper- cut in long sticks
1	Large carrot- chopped
1	Stalk of celery- chopped
1	Stalk of broccoli- chopped
1/4 lb	Spinach- cut into long strands (I sometimes just use frozen spinach)
1	Small onion-chopped
2 t	Olive Oil
1 2/3 C	Water
1/2 t	Basil
1/4 t	Salt & Pepper
1	Bay Leaf
1 pkg (9 oz)	Cheese Tortellini (found in the freezer section)

Sauté onion till tender, about 5 minutes. Add broth, water, and all vegetables except broccoli and spinach. Boil and simmer for 15 minutes. Add noodles and broccoli, simmer for 8 minutes. Add spinach and remove bay leaf. Serve.

Yield: 4 servings

Pumpkin Gingerbread Baked Doughnuts

From: Rochelle

A while back, Austin's mom gave us a doughnut pan. I have seen baked doughnut recipes floating all over Pintrest and foodgawker and I wanted to give one a try. You should know me by now. . .anything pumpkin is ALWAYS good in my book! We actually made these for our family for Christmas and think they are SUPER tasty! They are moist, flavorful, and they are baked! Great healthy version for when that doughnut craving hits!  Enjoy!

Pumpkin Gingerbread Baked Doughnuts

Batter:

1 C	Whole Wheat Flour
3/4 tsp	Baking Powder
1/4 tsp	Baking Soda
1 tsp	Cinnamon
1/2 tsp	Ginger
Pinch	Allspice
Pinch	Cloves
1/4 tsp	Salt
1/4 C	Brown Sugar
1	Egg
1/4 C	Pumpkin Puree
2 Tbsp	Maple Syrup
2 Tbsp	Milk
2 Tbsp	Butter- room temperature

Directions:

1. Preheat the oven to 350 degrees. Grease your doughnut pan.
2. Mix flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar together.
3. Add the egg,  pumpkin, maple syrup, milk, and butter. Mix well and spoon into a quart sized zip-lock bag. Cut off a tip of the bag. Fill each "doughnut" mold with the batter. You should get about 6 large doughnuts.
4. Bake about 7-8 minutes. Remove the pan from the oven. As soon as the doughnuts are cool, use a knife to cut carefully loosen each doughnut and place on a cooling rack.

Optional Glaze:

1/4 C	Brown Sugar
1 Tbsp	Milk
2 Tbsp	Butter
1/2 C	Powdered Sugar

1. Melt the butter and brown sugar in a small sauce pan on medium heat. Allow it to come to a boil and boil for 2 minutes. Careful not to let it burn!
2. Add the milk and bring to a boil again. Add the powdered sugar. If you want it thicker, add more powdered sugar. If you want it thinner, add more milk.
3. Turn the heat on low and carefully dip the top halves of the doughnuts. If you keep it over low heat, the glaze won't harden on you. Let the doughnuts cool.

Dig in and enjoy!!

Yield: 6 large doughnuts.