1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1&1/2 tsp. baking soda
2 eggs
1 cup yogurt
1/4 cup butter, melted
1 tsp. vanilla
1 cup chopped strawberries, fresh or frozen
Preheat oven to 375.
In a bowl, mix together flour, sugar, and baking soda.
In another bowl, mix eggs, yogurt, butter, and vanilla.
Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin tin.
Bake for 20-25 minutes, or until tops are golden brown.
Yields 12 muffins.
Tuscan Garbanzo Bean Soup
1 cup medium pasta shells
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
Freezer Breakfast Burritos
Makes 24 Burritos.
Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas
Extras:
These ingredients are optional.
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops
Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.
To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.
To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.
Ingredients:
12 to 16 eggs, beaten
1 lb ground sausage, cooked (or crumbled links)
1/2 cup chunky salsa
2 cups cheddar cheese, shredded
24 large flour tortillas
Extras:
These ingredients are optional.
1 green pepper, finely diced
6 potatoes, shredded and fried
jalapeno, sliced or diced
1 can chopped green chilies
1-2 clove garlic, finely minced
1 onion, finely diced
1 tomato, peeled and chopped
2 green onions, sliced with tops
Directions:
1. Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese.
2. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute).
3. Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.
To Freeze:
Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.
To Serve:
Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.
Greens and Cheese Casserole
A casserole with spinach or other greens and mozzarella cheese, along with ricotta cheese, and bread crumbs. I once made this with only about half the amount of greens, and it became a really awesome sauce over pasta!
Ingredients:
1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
salt and black pepper
1 1/2 cups chicken or vegetable broth, divided
1 cup half-and-half
4 tablespoons butter
1/4 cup flour
1/3 cup grated Parmesan cheese
1/2 cup ricotta cheese (whole milk or part skim)
3 tablespoons dry bread crumbs
2 ounces Mozzarella cheese, shredded, about 1/2 cup
Preparation:
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°.
Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.
Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.
In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.
Serves 6.
Ingredients:
1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
salt and black pepper
1 1/2 cups chicken or vegetable broth, divided
1 cup half-and-half
4 tablespoons butter
1/4 cup flour
1/3 cup grated Parmesan cheese
1/2 cup ricotta cheese (whole milk or part skim)
3 tablespoons dry bread crumbs
2 ounces Mozzarella cheese, shredded, about 1/2 cup
Preparation:
Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°.
Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.
Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.
In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.
Serves 6.
Greek-Inspired Sorrel Rice Soup
2 Tbsp. butter
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
Watercress Soup
1/4 cup butter
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmeg
Melt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmeg
Melt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
Spinach-Ricotta Pie
The crust: Cut together 1 cup flour and 1/3 cup cold butter. When the mixture is uniformly blended, add about 3 T. cold buttermilk or water, or enough so the mixture holds together to form a ball. Chill the dough at least one hour.
The filling:
1 lb. ricotta cheese
3 beaten eggs
1⁄2 lb. chopped spinach
1 small diced onion and/or garlic scapes
1⁄2 t. salt
1⁄2 t. basil
3 T. flour
1⁄2 cup grated sharp cheese
Dash nutmeg
Saute spinach, onion, salt and basil in olive oil. Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream (or tofu sour cream: 12 oz tofu, 2 T. lemon juice, 1⁄4 t. salt-blended) spread to edges of crust and a generous application of paprika.
Bake at 375 for 40-45 minutes
The filling:
1 lb. ricotta cheese
3 beaten eggs
1⁄2 lb. chopped spinach
1 small diced onion and/or garlic scapes
1⁄2 t. salt
1⁄2 t. basil
3 T. flour
1⁄2 cup grated sharp cheese
Dash nutmeg
Saute spinach, onion, salt and basil in olive oil. Mix everything together, blending well. Spread into unbaked pie shell. Top with 1 cup sour cream (or tofu sour cream: 12 oz tofu, 2 T. lemon juice, 1⁄4 t. salt-blended) spread to edges of crust and a generous application of paprika.
Bake at 375 for 40-45 minutes
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