tweaked from recipezaar.com
Ingredients
3 ripe bananas (I used 2 frozen (and thawed) bananas and 1 brown banana)
3/4 cup flour
3/4 cup whole wheat flour (or just use 1 1/2 cups ap flour)
1/2 cup sugar
4 tablespoons unsweetened applesauce (I only had sweetened....they were still good!)
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2-3/4 cup chocolate chips (I had almost a cup of mini morsels...YUM!)
Directions
1. Mash bananas.
2. Add remaining ingredients except chocolate chips and mix.
3. Add chocolate chips and stir
4. Pour into greased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).
Tuesday, May 25, 2010
Saturday, May 22, 2010
Lentil Tacos
from allrecipes.com
INGREDIENTS:
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells (I used soft taco tortillas)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
1.In a large nonstick skillet, saute 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 for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
INGREDIENTS:
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells (I used soft taco tortillas)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream
Directions
1.In a large nonstick skillet, saute 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 for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Thursday, May 20, 2010
Cabbage Rolls
single batch
1 head green cabbage
1 pound ground beef
1 onion chopped
3 cloves garlic minced
1 cup cooked long-grain rice
1 tablespoon mustard
2 tablespoons ketchup
1 egg beaten
1/4 teaspoon pepper
1 15 ounce can tomato sauce
1 10 ounce can condensed tomato soup
mozarella cheese for topping, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. to serve immediately, bake at 375 for 30 minutes until sauce bubbles and rolls are thoroughly heated. Top with optional mozarella cheese.
FOR FREEZER MEALS:
Triple Ingredients:
3 heads green cabbage
3 pounds ground beef
3 onions, chopped
9 cloves garlic, minced
3 cups cooked long-grain rice
3 tablespoons mustard
6 tablespoons ketchup
3 eggs beaten
3/4 teaspoon pepper
3 15 ounce cans tomato sauce
3 10 ounce cans condensed tomato soup
mozarella cheese for garnish, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. Line a 13x9 baking pan with freezer wrap. pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan.. Place any remaining filling around filled rolls. Mix together remaining tomato sauce and condensed tomato soup and pour over filled rolls. Cool in fridge until cold; the freeze until solid. When frozen solid, pop out of pan, wrap, label, and freeze.
4. To thaw and reheat: unwrap casserole and place in 13x9 baking pan; thaw overnight in refrigerator. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 10-15 minutes until bubbly. Top with optional mozzarella cheese.
1 head green cabbage
1 pound ground beef
1 onion chopped
3 cloves garlic minced
1 cup cooked long-grain rice
1 tablespoon mustard
2 tablespoons ketchup
1 egg beaten
1/4 teaspoon pepper
1 15 ounce can tomato sauce
1 10 ounce can condensed tomato soup
mozarella cheese for topping, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. to serve immediately, bake at 375 for 30 minutes until sauce bubbles and rolls are thoroughly heated. Top with optional mozarella cheese.
FOR FREEZER MEALS:
Triple Ingredients:
3 heads green cabbage
3 pounds ground beef
3 onions, chopped
9 cloves garlic, minced
3 cups cooked long-grain rice
3 tablespoons mustard
6 tablespoons ketchup
3 eggs beaten
3/4 teaspoon pepper
3 15 ounce cans tomato sauce
3 10 ounce cans condensed tomato soup
mozarella cheese for garnish, optional
1. Core cabbage and carefully remove 8 whole cabbage leaves from head. The easiest way I found to do this so far is to cut off the stem and a small slice off the opposite end of the head in order to stabilize the head. Then place the head in a bowl of hot water, with a stream of hot water flowing over the head, allowing it to soak in as much as possible. Continue soaking for about 5 minutes, then start carefully peeling away the leaves, with water flowing over the leaves to help loosen them (think like peeling a hard-boiled egg under running water to loosen the shell). Soak leave in hot water while preparing filling. Shred remaining cabbage; set aside 3 cups to use in filling
2. Cook ground beef, onion and garlic in heavy skillet until beefis browned and onion and garlic are tender; drain well. Remove from head and add rice, mustard, and ketchup and mix well. Stir in pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up.
3. Line a 13x9 baking pan with freezer wrap. pour 1 cup tomato sauce into lined pan. Arrange cabbage rolls, seam-side down, in pan.. Place any remaining filling around filled rolls. Mix together remaining tomato sauce and condensed tomato soup and pour over filled rolls. Cool in fridge until cold; the freeze until solid. When frozen solid, pop out of pan, wrap, label, and freeze.
4. To thaw and reheat: unwrap casserole and place in 13x9 baking pan; thaw overnight in refrigerator. Cover casserole and bake at 375 for 50-60 minutes or until hot. Remove cover and bake an additional 10-15 minutes until bubbly. Top with optional mozzarella cheese.
Tuesday, May 18, 2010
Vegetable Broth
2 taablespons olive oil
2 onions chopped
2 carrots chopped
1 leek sliced
3 stalks celery chopped
5 cloves garlic, minced
1 tsp dried thyme leaves
1 teaspoon dried marjoram leaves
1 bbay leaf
2 teaspoons salt
2 1/2 quarts water
1. Heat olive oil in large stock pot over medium heat. Add onions and carrots; cook and stir until browned. Add leek, celery, and garlic; cook and stir 5 to 10 minutes or until garlic is light golden brown. Add seasonings and water, bring to a boil. Partially cover pan, reduce eat and summer for about 2 hours until flavor is pronounced.
2. If necessary, skim broth, then strain it through a fine mesh strainer. Cook in refrigerator. Freeze broth in 1 cup portions in 1 pain zipper lock bags.
3. To thaw and reheat: thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.
**This broth can be substituted for beef, chicken, or fish broth in any soup or casserole recipe. If you like a thicker broth, puree some of the vegetables an add back to the broth.
makes 2 quarts of broth.
2 onions chopped
2 carrots chopped
1 leek sliced
3 stalks celery chopped
5 cloves garlic, minced
1 tsp dried thyme leaves
1 teaspoon dried marjoram leaves
1 bbay leaf
2 teaspoons salt
2 1/2 quarts water
1. Heat olive oil in large stock pot over medium heat. Add onions and carrots; cook and stir until browned. Add leek, celery, and garlic; cook and stir 5 to 10 minutes or until garlic is light golden brown. Add seasonings and water, bring to a boil. Partially cover pan, reduce eat and summer for about 2 hours until flavor is pronounced.
2. If necessary, skim broth, then strain it through a fine mesh strainer. Cook in refrigerator. Freeze broth in 1 cup portions in 1 pain zipper lock bags.
3. To thaw and reheat: thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.
**This broth can be substituted for beef, chicken, or fish broth in any soup or casserole recipe. If you like a thicker broth, puree some of the vegetables an add back to the broth.
makes 2 quarts of broth.
Chicken Broth
from Everything Once a Month Cooking Cookbook
Ingredients:1 4-6 pound whole stewing chicken
2 stalks celery cut into chunks
2 carrots cut into chunks (I used a bunch of baby carrots cut in half)
2 onions thickly sliced
1 bay leaf
1 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon pepper
2 1/2 quarts water
1. place all ingredients in a large stock pot. bring to a boil and then reduce to a simmer. partially cover the post and let it simmer for 2 hours.
2. remove the chicken from the broth and set aside (pull the meat from the bones and use in recipes or freeze to use later). Strain broth through a sieve and refrigerate overnight. The next day, remove fat from top of broth and strain again through cheesecloth. Freeze broth in 1 cup portions in 1 pint zipper-lock bags.
3. To thaw and reheat: Thaw overnight in refrigerator or place frozen broth in saucepan and heat over low heat until liquid. Use in recipes as desired.
4. this can also be done in a slow cooker if cooked on low all day.
(I took the veggies that were strained from the broth and pureed them, with plans to freeze and later use the seasoned puree in a soup or sauce)
makes 2 quarts of broth
4. this can also be done in a slow cooker if cooked on low all day.
(I took the veggies that were strained from the broth and pureed them, with plans to freeze and later use the seasoned puree in a soup or sauce)
makes 2 quarts of broth
share or store" label explained
in preparation for Baby #2, I am attempting to do some "freezer cooking." Some of the recipes I have found make 2-4 batches of the given dish. These recipes will be filed under the label "share or store" meaning they can be made and stored in the freezer OR made to share with a family who needs a meal (such as new baby, moving, etc)
cheesy rigatoni bake
from freezer pleasers cookbook
ingredients:
1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8ounces) shredded mozzarella cheese
1/4 cup grated parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Drain the pasta; place in a large bowl. Add eggs. Spoon in 2 greased 8 in square baking dishes. Layer each with those with one can of tomato sauce, half of the mozzarella cheese nad half of the white sauce. Sprinkle each casserole with half of the parmesan cheese.
3. Cover and freeze on casserole for up to 3 months. Bake second casserole, uncovered, at 375 for 30 minutes.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 40 minutes. Uncover; bake 7-10 minutes longer.
Yield: 2 casseroles, 6-8 servings each.
ingredients:
1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all purpose flour
1/2 teaspoon salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8ounces) shredded mozzarella cheese
1/4 cup grated parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Drain the pasta; place in a large bowl. Add eggs. Spoon in 2 greased 8 in square baking dishes. Layer each with those with one can of tomato sauce, half of the mozzarella cheese nad half of the white sauce. Sprinkle each casserole with half of the parmesan cheese.
3. Cover and freeze on casserole for up to 3 months. Bake second casserole, uncovered, at 375 for 30 minutes.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 40 minutes. Uncover; bake 7-10 minutes longer.
Yield: 2 casseroles, 6-8 servings each.
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