Friday, April 3, 2009


Lately I've tried a ton of new recipes. At church we've had a vegetarian cooking class and a food storage class that both had great recipes and I've found more online and in cooking magazines.

Here are the ones that I've kept and put into our recipe binder.

Granola Bars
From: Jenny

2 cups oats
1 cup brown sugar
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 cup honey
Mix-ins like chocolate chips, dried fruit, nuts, etc. I used 1 cup chocolate chips, 1 cup coconut, 1/2 c. sunflower seeds, and 1/4 c. wheat germ.Mix all the ingredients and press into greased 11x13 pan. Dough will be very dry and crumbly, but press until dough forms with pan. Bake at 325 for 15-20 minutes or until edges are browned. Take out and let cool entirely.

Verdict: These were good, like candy bar good. Jayden and I made them on Sunday morning and by Monday afternoon they were gone. Thanks Jenny for the recipe!

Lentil Tacos
From: Emily

1 c. chopped onion
1 garlic clove, minced
1 tsp. canola oil
1 c. dried lentils, rinsed
1 Tb. chili powder
2 tsp. cumin
1 tsp. oregano
3 c. vegetable broth
1 c. salsa
Taco shells
Lettuce, tomato, cheese, sour cream--any toppings you wish.

Directions:In a large non stick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano. Cook and stir for 1 minute. Add broth, bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until the lentils are tender.Uncover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 c. lentil mixture into each taco shell. Top with toppings.
Yield 6 Servings

Verdict: We love these, we've already made them 3 times. I haven't made tacos in a year or two until these. We leave the salsa out and half the chili powder for Jayden and Darcy. Thank you Emily!

Tofu Parmigiana
From: Emily

1/2 cup seasoned bread crumbs
5 Tb. grated Parmesan cheese, divided
2 tsp. dried oregano, divided
1 (12 oz) package extra firm tofu
2 Tb. olive oil
8 oz. can tomato sauce
1/2 tsp. dried basil
1 clove garlic, minced
4 oz. mozzarella cheese, shredded
2 eggs

Directions:Preheat oven to 400 degreesIn a small bowl, combine bread crumbs, 2 Tb. Parmesan, 1 tsp. oregano, and salt and pepper to taste.Slice tofu into 1/4" thick slices and dip into eggs and the coat in bread crumbs.Heat oil in medium skillet over medium heat. Cook tofu on both sides until crisp.Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in a 8" square baking pan. Arrange tofu inside and spoon sauce over tofu. Top with mozzarella and 3 Tb. Parmesan. Bake at 400 degrees for 20 minutes.

Verdict: Everyone ate and enjoyed this. It was more work that I'd put into a weeknight meal so we have only made it once. Tim wasn't sure he would like the tofu but declared it good.

Tomatoes & Dumplings

1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1 Tbs. brown sugar
1/2 tsp. salt
1/4 c. butter
1 bay leaf
28 oz. diced tomatoes
1/2 tsp. basil
1/4 tsp. pepper

This is the original recipe however, I always add more vegetables than listed here carrots, zucchini, and squash are some of my favorite. I also usually add more than the listed amount because I like my soups thicker. Also, this is a great soup to add leftover chicken to.

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. butter
2/3 c. milk
1 Tbs. parsley

Saute the veggies in butter until tender. Add remaining ingredients. Combine dumpling ingredients and drop onto tomato mizture. Cover and cook approx. 15 min.

The last recipe is sooo not healthy. However, Tim loves it and so do I. It's the artichokes that we love.

Artichoke Chicken

1 can artichokes, drained (I usually use 2)
3/4 c. mayonnaise
1 pinch garlic pepper
3/4 c. parmesan cheese
3/4 chicken breasts (I use tenders)

Mix the 1st four ingredients in a bowl. Spray a 9 x 13 with cooking spray. Place uncooked chicken in and cover with the mixture.

Cook at 375 for 30-35 min.

It takes better than it looks. And does anyone have a healther option for the mayonnaise?


Elaina said...

Thanks for the recipes very cool!