Saturday, December 31, 2011

Slow Cooker Applesauce {Vegan}

Day 365.

I made it! 365 days of meals for our entire blended-eater family to enjoy together. And for our final converted meal of the year, we've chosen an easy breakfast of homemade whole food CrockPot applesauce. This is not only a delicious breakfast, but also a great way to keep applesauce on-hand in single servings for baking and slow cooker recipes. I use applesauce frequently as a replacement for oil and sometimes egg.

Now that I've decided to participate in Get Real in 2012, I am moving away from my conveniently sized kid cups of applesauce (the Mott's natural packs). I'll miss their convenience, but it really is a lot less expensive (not to mention healthier) and easier to make adjustments for personal preferences when you make your own. To keep it relatively convenient, I'm using my muffin tin to freeze 1/4 cup portions for future recipe use. The entire batch makes about 4 cups or about 16 1/4 cup servings. This will work much like my Frozen Fruit Cups for toddler teething and sore throats.

Slow Cooker Applesauce
Adapted from CrockPot Applesauce Recipe.
Ingredients for 4 cups (16 1/4 cup servings)
  • 3 pounds apples, peeled, cored and cut in eighths (I used organic gala)
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar or sucanat (optional, I usually leave it out)
Directions
Place all ingredients in a 4 or 6-quart crock. Cook on LOW for 4-6 hours. Mash with a potato masher or a fork.

To freeze and store for baking and recipe needs: place 1/4 cup in each of 24 silicone muffin tin slots (or plastic wrap-lined metal muffin tins). Flash freeze until solid (at least 4 hours). Remove applesauce rounds from muffin tin (pop out or peel out, depending on which type of tin you use) and divide applesauce pucks among gallon freezer bags to refreeze.

To use: Thaw individual serving in a bowl in the microwave for 1-2 minutes and use in recipes as egg and oil substitutes.

Other uses: mix into oatmeal or serve frozen for toddlers with sore throats or teething aches.

The Results
This applesauce is incredible. The vanilla was a bit of a surprise, but it really enhances the flavor. The recipe is so simple to put together and you cannot even imagine how easy the apples are to mash (mine were easy to puree with a fork or potato masher after just 4 hours). We like ours a little chunky, but you can mash a bit longer or hit it with an immersion blender if you like it smooth. The kids and adults all love this applesauce much more than the pre-packaged stuff.

This post is shared with What's for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday.

Friday, December 30, 2011

Taco Macaroni Pizza {Vegetarian}

Day 364.

We sometimes go to one of those crazy toppings pizza buffets and one of the pizzas they have is a macaroni and cheese pizza. It's OK, it's more exciting for the novelty of it than anything. But I've always wondered if I could make a more delicious version at home: maybe with marinara sauce and good macaroni instead of the vague white sauce and bland mac and cheese. This is not exactly that pizza, but that's where the thought process originated. I went with a Mexican version of the same idea since we had Taco Mac in the fridge.

Taco Macaroni Pizza
Ingredients

  • 1 12-inch pizza crust (I use Betty Crocker's recipe)
  • 1/2 cup salsa
  • 1 cup Taco Mac (or your favorite macaroni and cheese)
  • 1/2 cup black beans, cooked
  • 1 1/2 cups Mexican cheese, shredded*
*Note: use dairy-free Mexican cheese shreds for a vegan version 


Directions

Preheat oven to 425. Pre-bake crust without toppings on a large cookie sheet spread with cornmeal at 425 for 7-9 minutes. Leave oven on. Pull crust out and spread on sauce, top with macaroni, black beans and Mexican cheese.

Bake at 425 for an additional 8-10 minutes, or until cheese is melted.


The Results
Now I find this hilarious: while Bug and I preferred yesterday's Italian sausage pizza and the husband and Goose didn't like it as much, we swapped opinions today. I thought this was pretty good, but not as delectable as the Italian sausage. Bug agreed. The husband and Goose thought this was the best pizza. I really liked the salsa base and theirs something satisfying about the gooey macaroni on top. Overall, I liked both of our pizzas this week, I just liked the Italian sausage pizza more than this taco mac pizza. I definitely want to try again with marinara and standard mac and cheese another day.

This post shared at Fat Camp Friday, Friday Favorites, Potluck FridayFrugal Fridays and I'm Lovin' It.

Thursday, December 29, 2011

Italian Sausage Pizza {Vegetarian}

Day 363.

I'm so completely in love with my new Italian Sausage Crumbles that I had to find a pizza to make with the crumbles right away. I found this simple, yummy-sounding Meatless Meatball Pizza in my Betty Crocker cookbook. The original uses chopped up veggie burgers, but I think my Italian sausage crumbles will be even yummier (not to mention that they use whole unprocessed food). I'm super excited about this pizza. And it'd be a really easy conversion to vegan; just swap in dairy-free Mozzarella.

Italian Sausage Pizza
Adapted from Meatless Meatball Pizza.
Ingredients for 4 servings 
*Note: use dairy-free Mozzarella shreds for a vegan version

Directions
Preheat oven to 425. Pre-bake crust without toppings on a large cookie sheet spread with cornmeal at 425 for 7-9 minutes. Leave oven on. Pull crust out and spread on sauce, top with Italian sausage crumbles, black olives and Mozzarella.

Bake at 425 for an additional 8-10 minutes, or until cheese is melted.

The Results
This pizza was incredible. The Bug and I were completely in love with it. Goose and the husband liked it, but not quite as much as Bug and I. But the great thing about pizza is you can do multiples and have varied toppings for everyone. Bug and I will definitely repeat these toppings for ourselves. Fantastic.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Things I Love Thursday, It's a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.

Wednesday, December 28, 2011

Italian Sausage Crumbles {Vegan}

Day 362.

In preparation for following along with Kelly's Get Real series in 2012, I decided I really need to pin down a homemade Italian sausage crumbles recipe made with whole food that I'll like. Italian sausage is one of those things that I never really ate, but I hear such good things about it I had to create my own. I came up with this recipe basically through trial and error and a lot of taste-testing. I think they turned out really well and could actually make a great party appetizer on their own.

Italian Sausage Crumbles
Ingredients for about 2 cups crumbles or 4 dozen tiny sausage balls
Directions
Mash all ingredients together in a zippered bag or medium bowl until combined.

Crumble "raw" over pizza or into soup.


OR preheat oven to 350. Roll sausage into 1/2-inch balls (about the size of a chickpea) and place on a greased cookie sheet. Bake 7-10 minutes until golden and slightly crisped on the outside. Serve with marinara or your favorite dipping sauce.

The Results
I really like the flavor and the texture of these. They don't have any of that funky processed flavor of the pre-packaged sausage and I can adjust the seasonings however I like. A definite winner. The kids both loved these (Bug a bit more than Goose) and my meat-eating husband thought they were pretty good, too.

This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.

Tuesday, December 27, 2011

Creamy Pumpkin Brown Rice {Vegan}

Day 361.

Gasp! 361? Only 4 days to go in this year; unbelievable. As you may have seen over at OAMM, I'm planning to follow along with Kelly's Get Real series in 2012 to help our family make the transition to even more whole foods in our diet, so stay tuned for that in 2012. We're already using a lot of whole foods, but we can always do better. The day after Christmas I definitely needed something I could set and forget. I decided I wanted to try something with rice and pumpkin puree and looked around a bit until I found Creamy Pumpkin Brown Rice. I proteined it up with a cup of white beans and converted it to be made in my rice cooker. I think this is going to be a winner for its sheer simplicity if nothing else. And, BONUS, it uses all whole foods.

Creamy Pumpkin Brown Rice
Adapted from  Creamy Pumpkin Brown Rice
Ingredients for 4 servings
Directions
Saute onion in olive oil for about 5 minutes, until translucent. Add all ingredients, except House seasoning, to rice cooker and cook on brown rice setting until cycle completes. Remove bay leaves, stir, season to taste and serve.

The Results
The kids and I went insane for this rice. The pumpkiny flavor was fantastic, but not overpowering and the texture was soft like risotto, but not too mushy. Both kids had seconds, which they had topped with "shaky cheese" (Parmesan). I liked mine without cheese. This rice is a definite repeat.

This post is shared at·Tuesdays at the Table, Tuesday Night Supper ClubSlightly Indulgent TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

Monday, December 26, 2011

Taco Mac {Vegan}: This Week's Cravings {Macaroni and Cheese}

Day 360.

Today's This Week's Cravings theme is Macaroni and Cheese. I decided to make Taco Mac, which is something I've made a lot, but only with boxed mac and cheese. Today, I'm going to attempt it with our Homemade Vegan Cheese Sauce Powder (a huge favorite for the kids) and Lentil and Rice Ground Beef Substitute (I've made it before only with Quorn or Morningstar Farms beef crumbles). So, this is the first time it will be made with whole foods, but we'll have to see if it stands up to the flavor of the processed stuff.

Taco Mac
Ingredients for 4 servings
Directions
Boil noodles according to package directions and drain.

Meanwhile, heat cheese sauce powder, milk, taco seasoning and cilantro over medium heat for 5 minutes or until heated through. Mix in "beef" and salsa, heat through.

When macaroni is drained, place back in a large pot, adding margarine and stirring until melted. Pour in sauce and stir to combine. Serve with extra salsa and dairy-free shredded cheese, if desired.

The Results
I really like this a lot, which is pretty awesome since I wasn't all that fond of the cheese sauce on its own in the Kid-Friendly Vegan Mac and Cheese (the kids were crazy about it). I expected I might be making a separate meal for my husband and I and reserving this for the kids. But the taco seasoning and salsa make the cheese sauce delicious! My husband and the kids all loved it, too. This is a definite repeat and so easy to whip together. It's a little on the spicy side for the kids, so a 1/2 tablespoon instead of a full tablespoon of taco seasoning might be in order for kids who don't do spicy.

Please Grab Our Button



Veggie Converter This Week's Cravings


My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, Kristen at From My Tiny Kitchen, Angie at Big Bear's Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
    • January 2: Let's Get Healthy... Healthy Meals & Snacks
    • January 9: COMFORT FOOD: Soups & Casseroles
    • January 16: CHEESE LOVER DAY... YUMMY Cheese recipes
    • January 23: Homemade Pies

      If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

      This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Made By You Mondays and Monday Mania.

      The LINKY PARTY is open ALL Week!

      PLEASE do not link more then 3 recipes per week.

      This week's theme is: MACARONI AND CHEESE

      Please only link recipes with our theme!

      This week's theme is: MACARONI AND CHEESE

      Please only link recipes with our theme!

      Sunday, December 25, 2011

      Pumpkin Black Bean Enchiladas {Vegan}

      Day 359. 

      Merry Christmas! We've never been one to have terribly traditional Christmas dinners, but our "usual" is Meaty Vegetarian Lasagna. It's a great tradition on our family that began in the early years of vegetarianism for my sister and I with cheese lasagna. But, this year, we're going with enchiladas and our delicious new homemade enchilada sauce. Drool. It's so good. As you may know, I'm a huge fan of pumpkin flavor, but my husband is not as much. He likes pumpkin, but isn't one of the "pumpkin crazies" like myself. I think these enchiladas will be a perfect compromise because the subtle pumpkin flavor will be a bit of a secret with the strong flavor of the enchilada sauce to dominate it. The kids like most everything Mexican-inspired and are completely obsessed with black beans. So this should be a hit.

      Pumpkin Black Bean Enchiladas
      Ingredients for 4 servings
      • olive oil
      • 1/2 cup red onion, diced
      • 1 tablespoon minced garlic
      • 1 pint (about 2 cups) Easy Homemade Enchilada Sauce
      • 2 cups pumpkin puree
      • House seasoning, to taste
      • 2 cups black beans, cooked or refried
      • 1 cup shredded potatoes*
      • 1 teaspoon Homemade Taco Seasoning Mix
      • 1/2 teaspoon cilantro, dried
      • 8 small corn tortillas
      • 1 cup dairy-free Mexican cheese, shredded (optional)
      *Frozen hashbrown shreds, thawed, could be substituted

      Directions
      Preheat oven to 350. Spray an 8 x 8 baking dish. 

      In a large pot, cook red onion and garlic with a bit of olive oil over medium heat until translucent, about 5 minutes. Add enchilada sauce and pumpkin puree. Heat through over medium heat and season to taste. Spread about 1/2 cup in the bottom of your baking dish. Add black beans, potatoes, taco seasoning and cilantro. Cook over medium heat for about 10 minutes, stirring regularly.

      Fill each tortilla with pumpkin-bean filling, roll up and place seam-side down into baking dish. Top enchiladas with remaining sauce and cheese, if desired.

      Bake at 350 for 30-35 minutes, until cheese is melted and potato shreds are baked through.

      The Results
      The pumpkin is super subtle, but even though I can't taste it much, I feel good about it being in there. The kids loved it and so did the husband. I found myself wanting a little more pumpkin flavor, but that's just an expectation issue. The enchiladas are fantastic and the shredded potatoes give the filling a great bite.

      What are you having for Sunday Brunch, Breakfast or Lunch?

      Saturday, December 24, 2011

      Easy Homemade Enchilada Sauce {Vegan}

      Day 358.

      I love enchiladas, but I'm not always a fan of the enchilada sauce. I'm not sure how else to describe it, but some sauces taste too earthy for me. I've always intended to try my hand at my own homemade sauce, but it's one of those things I've been overthinking. You know how it goes: "That has to be pretty complicated, right? Yeah, must be, I'll just try yet another brand of store-bought sauce to see if I like it." Never fails there's always a little something about the sauce I don't like.

      So, we were at our local wholesale club recently rummaging through the clearance section (one of my favorite things to do there and probably my husband's least favorite things to watch me do) and found a box of 12  6-ounce cans of tomato paste for $4. The box was a little banged up, but all the cans were fine. Bargain, right? Then, this morning I was trying to decide what to make for Christmas dinner tomorrow (we usually have Meaty Vegetarian Lasagna, but we decided to try something different this year, mainly so I could post about a new recipe, lol).

      I had some leftover pumpkin from our delicious Pumpkin Brownies. For some reason I got it into my head to combine pumpkin and black beans, but it was a toss up between creating Pumpkin Black Bean Chili and Pumpkin Black Bean Enchiladas. My husband and I were both leaning toward the enchiladas, but I really didn't want to go to the scary pre-Christmas grocery store. That's when the husband reminded me about that bargain of tomato paste and encouraged me to take the plunge on making our own sauce. I'm so glad he did.

      Easy Homemade Enchilada Sauce
      Adapted from Enchilada Sauce Recipe.
      Ingredients for 1 pint (about 2 cups)
      • 2 tablespoons vegetable oil
      • 2 tablespoons flour (or cornstarch for gluten-free)
      • 3 tablespoons Homemade Taco Seasoning Mix
      • 2 cups water
      • 6 ounces tomato paste
      Directions
      Heat oil, flour and taco seasoning in a large pot over medium heat for 1-2 minutes (add a splash of your water if it gets too difficult to stir. Add water and tomato paste, dissolving tomato paste in water. Reduce heat and simmer uncovered for about 20 minutes, stirring regularly.

      To can: pour completed sauce into prepared pint jar and process in a boiling water canner for about 20 minutes.

      The Results
      Wow. Seriously easy and seriously incredible. Since we love our taco seasoning flavor I guess it comes as no surprise that we love the flavor of this enchilada sauce. I think this could work with your own favorite taco seasoning, too. I'll end up using this can tomorrow for our enchiladas so I didn't end up processing the can, but I think I'll make a quadruple batch next time around and can 4 pints for future enchiladas and tamales. Yum. No more mediocre store-bought sauce for us!

      This post is shared with Fresh Bites Friday, Gallery of Favorites, Simply Delish and Muffin Tin Monday.

      Friday, December 23, 2011

      Pumpkin Brownies {Vegan}

      Day 357. 

      I love pumpkin almost everything. Strangely, the one pumpkin thing I've never been a huge fan of is pumpkin pie. I mean, it's OK, but I'm much fonder of pumpkin flavored everything else: lattes, breads, cakes, pasta...today I'm trying pumpkin brownies for the first time. And, I'm veganizing it. The lovely dessert man, my husband, and our nearly 3-year-old, Bug, actually mixed and baked the brownies. I was simply the overseer in the vegan conversion. And, of course, the taste-tester. Taste testing is really my best skill.

      The original recipe calls for a swirl effect, with much layering and knife swirling. While we did this, it seemed to all really end up in mostly the same color (probably due to substituting 2/3 of the eggs with pumpkin puree in the base), so I've altered the recipe to simple mix all the wet ingredients into the dry ingredients and fold in the chocolate chips and walnuts. If you'd rather attempt the swirl, check Pumpkin Brownies for directions.
       
      Pumpkin Brownies
      Adapted from Pumpkin Brownies.
      Ingredients for an 8 x 8 pan
      Dry ingredients:
      • 3/4 cup all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 1/4 cup cocoa powder
      • 3/4 teaspoon ground cinnamon
      • 1/2 teaspoon ground cloves
      • 1/2 teaspoon ground nutmeg
      Wet ingredients:
      • 3/4 cup non-dairy butter, melted
      • 1 1/2 cups brown sugar
      • 1 tablespoon vanilla extract
      • 1 cup pumpkin puree
      • 1/4 cup applesauce
      Mix-ins:
      • 1/2 cup semi-sweet chocolate chips
      • 1/2 cup chopped walnuts
      Directions
      Preheat oven to 350 and grease an 8 x 8 baking dish. 

      Mix dry ingredients in a large bowl. Mix wet ingredients in a small bowl. Mix wet ingredients into dry. Fold in mix-ins. 

      Bake at 350 for 50-60 minutes, or until toothpick comes away clean. Allow to cool in pan. Cut into squares with a sharp knife or pizza cutter and serve.

      The Results
      Spicy, pumpkiny and chocolatey delicious. We all loved these. They fell a bit after coming out of the oven, but that seems pretty standard for brownies, especially when using egg substitutes. They're a little gooier than regular brownies, almost a mix between pie and brownies, but the taste is fantastic.

      Thursday, December 22, 2011

      MexiBurger {Vegan}

      Day 356.

      When Quorn sent me a sample of their new soy-free Vegan Burger, I was thrilled for the company since it launched its first vegan product (it's other products contain egg whites). But, I'll be honest, I wasn't all that personally thrilled since I'm not a fan of pre-made veggie burgers. I love homemade patties like this Beefy Quinoa Burger or this Fajita Burger, but the only pre-made patties I've ever liked are black bean patties. Other veggie patties I have thought are OK, but not really worth it for me when I can make them up pretty easily myself.

      But as it turns out, not only has Quorn made a good business decision, they've also somehow managed to accomplish the miracle of miracles and create a really tasty pre-made veggie burger. It is smoky and slightly spicy and has a chewy, meaty (but not tough texture). The kids and I loved the patties and so did my husband the meat-eater. I hate to say I was shocked that it was so good, but that's the truth. I'd expected, at best, to be telling you that it was decent under a mound of flavor-masking toppings. All that said, I did create a pretty delicious set of toppings for this new vegan offering.

      MexiBurger
      Ingredients for 4 burgers
      • 4 Quorn vegan burger patties
      • 1 cup dairy-free Mexican cheese (optional)
      • 1/2 pint (about 1 cup) Roasted Corn Salsa
      • 1-2 tablespoons taco seasoning
      • black olives, sliced
      • crumbled tortilla chips or strips
      Directions
      Preheat oven and a baking sheet to 400. Place patties on sheet when oven is preheated and bake for 12 minutes, adding cheese (if desired) with 2 minutes remaining.

      Mix roasted corn salsa with taco seasoning. Top burgers with salsa, black olives and tortilla crumbles.

      The Results
      The whole family loved these burgers the spiciness in the patties was enhanced by the spiciness of the toppings. The kids ate theirs bento-style with the cheeseburgers cut in pieces, seasoning-free corn salsa in another section and olives in another. They loved it all. And the whole meal was complete in 15 minutes. Fantastic.

      Note: I was not financially compensated for this post; however, I did receive a sample of the product. All opinions are my own.

      This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Things I Love Thursday, It's a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.

      Wednesday, December 21, 2011

      Grilled Korean Sweet Potatoes {Vegan}

      Day 355.

      It's going quickly now...only 10 days to go after today. Today's recipe came by happenstance when a friend of my husband's asked whether he likes sweet potatoes. For the record, he does not (the girls and I like them). His friend not only mentioned how my husband might like Korean sweet potatoes better due to the fact that they are firmer and less sweet, but he also went out to the Asian market and picked up a couple of Korean sweet potatoes for him to try. How cool is that? His friend said he usually just has them steamed, which sounds great. But after a bit of googling, I decided to try this simple grilled sweet potato recipe (intended for traditional sweet potatoes) and it's accompanying Korean-style dipping sauce. Yum. We don't have a standard grill, so I create a little contraption with our stove-top grill and a baking pan to simulate the covered grill (much like I do with roasted corn).
       
      Grilled Korean Sweet Potatoes
      Adapted from Grilled Sweet Potatoes with Korean-Style Dipping Sauce.
      Ingredients for 2 servings
      • 2 small Korean sweet potatoes, washed and pierced with a fork
      Dipping sauce:
      • 2 1/2 tablespoons soy sauce
      • 1/2 tablespoon rice vinegar
      • 1 tablespoon brown sugar
      • 1/2 tablespoon dry minced onion
      • 1/2 teaspoon minced garlic
      • 1 tablespoon sesame seeds
      Directions
      Grill sweet potatoes whole on an oiled grill over medium-high heat, covered, for 30-35 minutes, flipping at least once. With about 10 minutes left on your grill time, add about 1/2 cup of water to the grill and recover. Potatoes are done when tender, but not mushy.

      Meanwhile, whisk together dipping sauce ingredients in a small bowl until sugar is fully dissolve. Slice hot sweet potatoes and serve dipping sauce alongside.

      The Results
      Oh my goodness, Korean sweet potatoes are incredible. My husband liked them a lot (which is huge since he dislikes the traditional sweet potatoes) and I actually liked them better than the traditional variety. They're almost like a cross between a golden potato and a sweet potato. I have a feeling they would hold up much better cubed in slow cooker recipes (which is the one of the ways I don't like regular sweet potatoes) and are just delicious without any sauce. But the sauce also turned out fantastically. I made several substitutions due to a lack of sake and green onion, but I really love the way the sauce turned out and I'd make it the same way again. We'll definitely be having Korean sweet potatoes again.

      This post is shared with Real Food Wednesday, Recipes I Can't Wait to Try, What's Cooking Wednesday, What's on Your Plate?, What's on the Menu Wednesday, Let's Do Brunch, Works for me Wednesday, These Chicks Cooked, Recipe Link Party, Foodie Wednesday and Bake with Bizzy.

      Tuesday, December 20, 2011

      Chickpea Broccoli Alfredo {Vegetarian}

      Day 354.

      I realized recently that I've somehow neglected to make a simple Chicken Broccoli Alfredo this year. Our recent need for super simple foods made a chickpea version a great choice for today. In addition to swapping out the chicken for chickpeas, I used cream cheese instead of Parmesan and whole milk instead of cream. These decisions were primarily made due to what I had on-hand in the refrigerator. This is not a traditional thick alfredo sauce, but more of a thin coating, perfect for our sniffle-heads.

      Chickpea Broccoli Alfredo
      Adapted from Chicken Broccoli Alfredo.
      Ingredients for 8 servings
      • 1 pound macaroni or other pasta noodles
      • 2 cups broccoli, chopped
      • 1/2 cup (1 stick) butter 
      • 1 teaspoon minced garlic 
      • 2 cups milk 
      • 1/2 teaspoon House seasoning
      • 1/4 cup cream cheese
      • 1 tablespoon cornstarch
      • 2 cups chickpeas, cooked
      • 1 tablespoon fresh basil, chopped
      Directions  
      Cook pasta according to package directions adding broccoli last 5 minutes, drain. Set aside. 

      Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic, milk (reserving a bit for slurry), garlic powder, and pepper. 

      Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Stir in cream cheese and stir until melted.  Add a bit of milk to cornstarch to create a slurry. Add slurry to sauce.


      Add basil and chickpeas to Alfredo sauce and heat through. Serve over hot, cooked pasta and broccoli.

      The Results
      This is good, but pretty bland. I thought about adding about 1/4 cup sauteed red onion and decided against it since we all have the sickies. If I make it again, I'd add the onion and maybe a dash of red pepper flakes to the adult portions. The kids and I all enjoyed this as is today with our sniffles and sore throats.

      This post is shared at·Tuesdays at the Table, Tuesday Night Supper ClubSlightly Indulgent TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

      Monday, December 19, 2011

      Festive Garlic Butter Pasta {Vegetarian}: This Week's Cravings {Christmas Dinner}

      Day 353.

      Today's This Week's Cravings theme is Christmas Dinners and Food Traditions. In our family, our traditional Christmas dinner is Meaty Vegetarian Lasagna. We started the tradition with cheese lasagna when we were pre-teens and my sister and I both became vegetarians. Our awesome mother allowed us both to take the vegetarian option once we were old enough to understand how to properly alter our protein intake without resorting to a diet of bread and cheese. I've known a few bread-and-cheeseatarians in my day and it's probably not a healthy way to live. My kids happen to love lasagna, but it can be a little dicey for young toddlers. So I've created this festive garlic butter pasta to serve to the youngest tikes a little more easily than some of the other holiday selections. Having something simple for the kids is also great back-up plan in case they're not fond of the other main dishes. This way they don't end up eating a meal entirely comprised of pie and pumpkin bread.

      Festive Garlic Butter Pasta
      Ingredients for 4 servings
      • 1/2 pound macaroni noodles
      • 3 carrots, peeled into strips
      • 1 tablespoon olive oil
      • 1 tablespoon minced garlic
      • 1/2 cup red onion, diced
      • 1/4 cup butter or margarine
      • 2 tablespoons fresh basil, chopped
      • 1/4 cup grated Parmesan cheese or Parmesan cheese substitute
      Directions
      Boil pasta according to package directions, adding carrots to the boiling water with about 5 minutes left (I peeled these with a vegetable peeler to achieve the thin strips, you could grate them  or slice them if preferred).

      Saute garlic and onion with a bit of olive oil for about 5 minutes, or until onion is translucent. Add butter, stirring until melted. Stir in basil and heat through until wilted.

      Drain pasta and carrots. Return pasta and carrots to pot and toss in garlic butter sauce. Add Parmesan cheese, toss and serve.

      The Results
      Incredibly simple and delicious for all ages. I've been suffering from a sore throat (yes, AGAIN) so this was a great simple dish for me and the kids went crazy for it.

      Please Grab Our Button





      Veggie Converter This Week's Cravings


      My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, Kristen at From My Tiny Kitchen, Angie at Big Bear's Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
      The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

      This Week's Cravings Upcoming Linky "THEMES"
      Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
        • December 26 - Macaroni & Cheese
        • January 2 - Let's Get Healthy... Healthy Meals & Snacks
        • January 9 - COMFORT FOOD: Soups & Casseroles
        • January 16 - CHEESE LOVER DAY... YUMMY Cheese recipes

          If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

          This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Recipe Sharing Monday, Made By You Mondays and Monday Mania.
          The LINKY PARTY is open ALL Week!

          PLEASE do not link more then 3 recipes per week.

          This week's theme is: CHRISTMAS DINNERS & FOOD TRADITIONS

          Please only link recipes with our theme!

          This week's theme is: CHRISTMAS DINNERS & FOOD TRADITIONS

          Please only link recipes with our theme!

          Sunday, December 18, 2011

          Slow Cooker Five-Spice Beef and Napa Stew {Vegan}

          Day 352.

          It's another CrockPot kind of day. I consulted 1,001 Best Slow-Cooker Recipes with a search for Napa cabbage (I received a head of it in my recent CSA box). I found a delicious-sounding Five-Spice Beef Stew that I've adapted to my purposes. I love Napa cabbage, but my tendency is to always use it as the backbone of a stir-fry meal. I wanted to try something where it could take more of a central role in the dish. By increasing the amount of cabbage in this dish and reducing the amount of "beef," I'm hoping to highlight the cabbage.

          Slow Cooker Five-Spice Beef and Napa Stew
          Adapted from Five-Spice Beef Stew.
          Ingredients for 4 servings
          • 8 ounces seitan, cubed
          • 1 1/2 cups Easy Slow Cooker Vegetable Broth
          • 1/2 tablespoon rice wine vinegar
          • 1 head Napa cabbage, coarsely sliced
          • 1 medium red onion, chopped
          • 1 bell pepper, sliced
          • 1 tablespoon soy sauce
          • 1 teaspoon Sriracha (or any Chinese chili sauce)
          • 1 teaspoon minced garlic
          • 1 1/2 teaspoons Chinese five-spice powder
          • salt and pepper, to taste
          Directions
          Grease or spray a 6-quart crock. Add all ingredients except salt and pepper. Cover and cook on LOW 6-8 hours. Season to taste with salt and pepper and serve.

          The Results
          This is definitely a change of pace from my usual stew. I've never had a five-spice flavored stew that I can recall. I think it's good, but not my favorite. The cabbage and the "beef" turned out well, I suppose I just wasn't prepared for the dominance of the clovey-cinnamon flavor. The kids enjoyed it (though I had to cut everything smaller for them) and the husband thought it was interesting. Maybe not a repeat, but a good experience with a different flavor profile.

          What are you having for Sunday Brunch, Breakfast or Lunch?

          This post is shared at Penny Worthy Project, Cookbook Sundays,Creative Bloggers and· Savory Sunday.

          Saturday, December 17, 2011

          Potato Kale Bread {Vegan}

          Day 351.

          Remembering my renewed pledge to make more bread, I decided to use my Indian Potato Kale Soup to create a new bread recipe based on mashed potato bread. I created a similar recipe way back on Day 34: Mashed Chickpea Cauliflower Bread. This is a great all-in-one meal bread, full of nutrients from the tomatoes, kale and "chicken." I went with half whole wheat flour and half white for this recipe for a heartier bread that's soft.

          Potato Kale Bread
          Adapted from Mashed Chickpea Cauliflower Bread.
          Ingredients for 2 large loaves
          • 1 1/2 cups  Indian Potato Kale Soup 
          • 2 cups warm water 
          • 2 1/4 teaspoons dry active yeast 
          • 2 tablespoons margarine, melted 
          • 1 tablespoon molasses
          • 1 teaspoon salt 
          • 5-6 cups flour (I used half whole wheat flour and half all-purpose)
          Directions
          Mash or immersion blend Indian Potato Kale Soup and combine in stand-mixer with warm water and yeast. Add margarine, molasses and salt. Stir. Gradually add flour 1/2 cup at a time until a soft dough ball is formed.

          Turn dough out onto floured surface and knead until smooth (about 4 minutes). Pour a bit of olive oil in bowl, add dough ball and turn to coat. Cover and let rise in warm area until doubled, about 1 hour.

          Lightly flour 2 large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead until smooth, about 3 minutes. Divide dough in half. Roll each half between palms and work surface into 14-inch-long loaf. Transfer to prepared baking sheets. Cover with dry towel or sprayed plastic. Let rise until almost doubled in volume, about 30 minutes.

          Position 1 rack in center and 1 rack in top third of oven. Add a baking dish or pan to center rack and fill with 1-2 cups water (this gives the bread a hard crust without requiring an egg-wash). Preheat oven to 500 F. Using sharp knife, cut 5 diagonal slashes in surface of each loaf. Bake loaves 10 minutes. Reduce oven temperature to 400 F. Bake about 15 minutes longer, until loaves are brown and sound hollow when tapped on bottom, switching and rotating baking sheets halfway through baking. Cool on racks.

          The Results
          Mmm...crusty on the outside and incredibly soft on the inside. This bread turned out great. It was a little sticky in the kneading process, but the final product is the perfect texture. I love the subtle Indian spice and the tiny bites of potato and kale throughout the bread.

          This post is shared with What's for Lunch Wednesday , Gallery of Favorites, Simply Delish and Muffin Tin Monday.

          Friday, December 16, 2011

          Slow Cooker Indian Potato Kale Soup {Vegan}

          Day 350.

          There are really only 15 days left in my challenge? Somehow at this point, with the holidays and having run through more than 350 other recipes it seems like it might be the longest 15 days ever. But, I stumbled on a pretty tasty-sounding recipe for today. I'd just finished a book on my e-reader when I realized I needed to start on dinner. That's when I saw 1,001 Best Slow-Cooker Recipes in my book list. It's been a while since I've made anything from this cookbook, so (since I had a beautiful bunch of it from my CSA box) I did a search for kale. Oddly enough, this recipe didn't originally included kale, but was underneath a kale recipe it sounded like the spinach could be swapped out for kale.

          Slow Cooker Indian Potato Kale Soup
          Adapted from Indian-Style Potato Spinach Soup with Chicken.
          Ingredients
          • 3 cups Easy Slow Cooker Vegetable Broth
          • 1 cup chopped seitan or chikpeas
          • 4 medium tomatoes, diced
          • 1 pound potatoes, diced (unpeeled)
          • 1 cup red onion, diced
          • 1-2 tablespoons curry paste
          • 1 tablespoon minced garlic
          • 2 teaspoons coriander, ground
          • 1 teaspoon garam masala
          • 1/2 pound kale, de-ribbed and chopped
          • salt and pepper, to taste
          Directions
          Pour a bit of olive oil into the bottom of a 6 quart crock. Add all ingredients except kale, salt and pepper. Stir. Cook on LOW for 6-8 hours. Meanwhile, de-rib and chop kale.

          Using an immersion blender, blend about half the soup creamy, leaving half chunky. Add chopped kale and cook on HIGH for 30 minutes, or until kale is tender. Season with salt and pepper to taste. Serve.

          The Results
          Mmm. This is creamy and delicious without having a bit of dairy. Amazing. And the Indian spices are fantastic. I really like having the creamy and chunky soup together and I think the kale worked really well in this soup.

          This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Friday, Fresh Food Friday and I'm Lovin' It.

          Thursday, December 15, 2011

          Chinese Green Beans {Vegan}

          Day 349.

          My husband and I both love Chinese green beans and the kids are absolute green bean junkies (though they usually prefer them raw). Our CSA box included another delicious-looking pound of fresh green beans this time, so I decided to give the green beans we love to get when out at a Chinese buffet a try at home. They have such a unique taste I'm hoping I can emulate it well.

          Chinese Green Beans
          Ingredients for 4 servings
          • 1 pound fresh green beans, trimmed and cut in 2-inch sections
          Sauce:
          • Mock hoisin sauce (about 1 tablespoon)
            • 2 1/2 teaspoons soy sauce
            • 1/2 teaspoon peanut butter
            • dash of House seasoning
            • dash of hot sauce
            • drop of molasses
          • 1 tablespoon soy sauce
          • 2 teaspoons dry sherry
          • 1 1/2 teaspoons sugar
          • 1/4 teaspoon ginger, ground
          Other:
          • 1 tablespoon garlic, minced
          • 1/4 cup minced red onion
          • 1/2 teaspoon hot sauce
          • 1/8 teaspoon red chile flakes
          • 3 tablespoons vegetable oil (for frying), divided
          Directions
          Mix sauce in a small bowl and set aside.
          Heat 2 tablespoons oil over medium heat in a wok or slope-sided skillet. Stir fry green beans for about 7 minutes, until tender but not mushy. Remove green beans.

          Heat 1 tablespoon oil and stir fry red onion for 2-3 minutes, until tender. Add garlic, hot sauce and chile flakes and heat an additional minute. Add green beans and sauce and toss. Serve hot.

          The Results
          Oh my goodness. These green beans are beyond wonderful. We really wished we'd had another pound of green beans to immediately make another batch. All of us devoured our servings and my husband was delighted to get the only second helping that was left (it was closest to his birthday). This is a definite repeat and I highly recommend the recipe. It's incredibly simple to make at home and I'll definitely be making this whenever I'm craving Chinese buffet food. This version is less greasy than the usual buffet version and the switch from scallions to red onions adds a yummy flavor.

          Wednesday, December 14, 2011

          Slow Cooker Broccoli Risotto {Vegetarian}

          Day 348.

          It's another birthday today, my husband's this time and as his dinner, he gets this incredibly non-photogenic, but creamy delicious risotto. I adapted it from a delicious recipe for Corn Risotto in Stephanie O'Dea's Make It Fast, Cook It Slow cookbook. The corn version sounds super tasty, but our kids are broccoli addicts, and we happened to have about a pound and a half in the fridge.

          Slow Cooker Broccoli Risotto
          Adapted from CrockPot Corn Risotto.
          Ingredients for 4 servings
          Main ingredients: 
          • 1 tablespoon olive oil
          • 1 1/4 cups Arborio rice (raw)
          • 1 teaspoon minced onion flakes
          • 1 tablespoon minced garlic
          • 1 teaspoon kosher salt
          • 1/2 teaspoon black pepper
          • 1/4 teaspoon cayenne pepper
          • 3/4 pound broccoli florets, shredded in the food processor
          • 4 cups Easy Slow Cooker Vegetable Broth
          • 1 tablespoon butter*
           Mix-ins after slow cooking:
          • 1/4 cup whole milk*
          • 1 cup Mozzarella cheese, shredded*
          • 1/2 cup Mushroom Bacon Bits  (optional)
          *Note: To make this recipe vegan, substitute margarine, dairy-free milk and Daiya dairy-free cheese in equal amounts.

          Directions
          Using a 4-quart slow cooker, put the olive oil into the crock. Swirl the rice and onion flakes around in the oil. Add garlic, salt, black pepper, cayenne pepper. Stir in broccoli and vegetable broth. Drop butter in on top. Cover and cook on HIGH for 2 hours, checking every 45 minutes (mine was done in 1 hour, 35 minutes). 

          When liquid is absorbed and rice is tender, unplug the slow cooker and add milk, Mozzarella and bacon if desired. Mushroom bacon can also be served on the side to mix in later.

          The Results
          This was pretty good and the kids went crazy for it. For the adults, we both thought it needed a little something to really make it great. We decided on bacon (my husband wanted real bacon, but when I mentioned the mushroom bacon, he decided bacony mushrooms would be good too). If we make this again in the future, we'd have the 1/2 cup of bacon mushroom bits on the side as an optional mix-in.

          Tuesday, December 13, 2011

          Pumpkin Alfredo Garlic Flatbread {Vegetarian}

          Day 347.

          Happy birthday to me, it's another delicious (and simple) pumpkin recipe. I didn't want to spend all day in the kitchen for my birthday dinner, so I decided I'd save one of the Roasted Garlic Flatbread loaves (I'm not entirely sure you call it a loaf when it's flat, but you catch my drift) and pull the bit of leftover Pumpkin Alfredo sauce out of the freezer to top it. I also mixed in some Mushroom Bacon Bits and topped it with a bit more chopped basil (there's more basil under the pumpkin alfredo). Funnily enough, after I'd decided what to make for today, I realized that Julie at Little Bit of Everything, who had my blog in yesterday's Secret Recipe Club reveal, featured her version of Pumpkin Alfredo. So this recipe combines my Secret Recipe Club choice for yesterday with the recipe Julie chose from this blog. Good stuff. We might get around to some Red Velvet Cupcakes for dessert tonight or tomorrow (which is my husband's birthday).

          Pumpkin Alfredo Flatbread
          Ingredients
          Directions
          Mix bacon bits into pumpkin alfredo sauce and heat. Spread over warm flatbread, top with chopped basil, if desired, and serve.

          The Results
          Oh my goodness. This turned out fantastically. I almost put Mushroom Bacon Bits in the with the original pumpkin alfredo sauce but decided to go with a simple creamy sauce that the kids would definitely enjoy. I really liked the "bacon" in the sauce and may have those on the side the next time I make the pasta. The flatbread was amazing again. The kids and I loved it, the husband (not a huge pumpkin fan) will have more fun at dinner tomorrow.

          This post is shared at·Tuesdays at the Table, Tuesday Night Supper ClubSlightly Indulgent TuesdayTempt My Tummy TuesdayDelicious DishesReal Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.

          Monday, December 12, 2011

          Roasted Garlic Flatbread: Secret Recipe Club

          Day 346.

          It's The Secret Recipe Club reveal day again and I am delighted with the beautiful blog I was assigned this month. Savour the Senses blog owner, Jenny, is an university student and a cook at a local farm-to-table restaurant in Boulder, Colorado. So, you can imagine how excited I was to be assigner her blog. I had a tough time deciding which of her lovely recipes to recreate. I really want to get around to several some day soon, including her Kale Chips (which I've seen all over the place lately and keep meaning to try), and Green Olive Hummus. But the one that really almost stole the day was her Grilled Enchilada Pizza. Talk about delightful! A grilled pizza topped with chorizo (which I'd convert to vegan chorizo), peppers, onions, a spicy organic tomato sauce and Mexican crumbling cheese -- it's definitely on my list for the future.

          But, in the interest of my recent bout of simplicity in dining, I finally decided on the beautifully simple and delicious sounding Roasted Garlic Flatbread. Like myself,  Jenny pledged to make more bread this year and somehow, since the demise of my sourdough starter (a short vacation without it being fed did it in), I've been slacking on my bread making in the last couple of months. And I had really gotten into it before. (Some of my highlights being Mashed Chickpea-Cauliflower Bread and Sourdough Pockets.)

          I made minimal adaptations to Jenny's recipe, based on ingredients I had on hand and, probably a bit on altitude differences. I used minced garlic first because I had it on-hand and second, the kids are more likely to eat tiny pieces of garlic rather than large pieces (my husband and I love it in all forms). I added more flour than expected after the original 3.5 cups because my dough ended up being too sticky to deal knead without it. That's likely a function of altitude differences, but I've left the recipe at a range 3.5 to 4 cups since that likely varies by location. I ended up using a bit over 4. All in all, the flatbread, my first foray into flatbread actually (unless pizza crust and pita bread counts!) was surprisingly simple and Jenny's recipe turned out deliciously perfect.

          Roasted Garlic Flatbread
          Adapted from Roasted Garlic Flatbread.
          Ingredients
          • 2 1/4 teaspoons (1 package) active dry yeast
          • 1 1/2 cups warm water
          • 1 teaspoon salt
          • 1/4 cup olive oil
          • 3 1/2 to 4 cups all-purpose flour
          • 1 1/2 tablespoons garlic, minced
          • 2 tablespoons fresh basil, chopped
          • 1/2 teaspoon salt
          • 1/2 teaspoon black pepper
          Directions
          In a large bowl, combine the yeast, water, 1 teaspoon salt and 1 tablespoon olive oil and let stand until bubbles begin to form (about 5 minutes).

          Gradually add in 3 1/2 to 4 cups flour until the dough has formed.

          Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).

          Place the ball of dough into a bowl with 1 tablespoon olive oil, coat with oil, cover with plastic wrap (I usually use a plastic grocery bag) and let rise until doubled in size (about 35-45 minutes).

          Punch the dough to flatten, cut into four pieces, cover with plastic wrap (or grocery bag) and let rest for 10 minutes. Preheat the oven to 450 F and grease two baking sheets.

          Gently stretch each flatbread into a 13×7 inch oval (mine ended up more rectangular) and place on a greased baking sheet (two per sheet).

          Sprinkle each flatbread with garlic, basil, salt and pepper then drizzle with remaining olive oil. Bake at 450 F until golden around the edges (about 10 minutes).

          The Results
          The kids went absolutely nutty for this flatbread. It was fantastic. When we make it again, I might double the garlic for my the flatbreads for the adults (but that's mainly because my husband and I are huge garlic fans). The kids thought this was the perfect amount of garlic and basil. The bread itself was light and airy. We cut ours up into breadsticks and the kids had it alongside mac and cheese. They asked for seconds and even thirds of the bread. Fantastic! I think these would make fantastic pizza crusts, too. Yum.


          Sunday, December 11, 2011

          Eggplant and Zucchini Chips {Vegetarian}: This Week's Cravings {Appetizers and Party Platters}



          Day 345.

          Today's This Week's Cravings theme is Christmas Appetizers and Party Platters and I'm sharing Eggplant and Zucchini Chips over at OAMM. These are made simply with slices of zucchini and Japanese eggplant in an egg, flour and breadcrumb batter. We like to serve ours with marinara and Ranch dressing dips.

          The Results
          The kids and I absolutely loved these. My husband (not a big eggplant fan), liked the zucchini chips, but not the eggplant. The chips turned out slightly crisp and not greasy. We had leftovers over spaghetti with a bit of melted mozzarella later in the day and enjoyed that just as well.

          Please Grab Our Button




          Veggie Converter This Week's Cravings


          My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, Kristen at From My Tiny Kitchen, Angie at Big Bear's Wife and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
          The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK'S CRAVINGS tab at Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what's going on.

          This Week's Cravings Upcoming Linky "THEMES"
          Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!
          • December 19 - Christmas Dinners and Holiday Food Traditions
          • December 26 - Macaroni and Cheese
          • January 2 - Let's Get Healthy... Healthy Meals and Snacks
          • January 9 - Comfort Food: Soups and Casseroles

          If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

          The LINKY PARTY is open ALL Week!

          PLEASE do not link more then 3 recipes per week.

          This week's theme is: APPETIZERS AND PARTY PLATTERS

          Please only link recipes with our theme!

          This week's theme is: APPETIZERS AND PARTY PLATTERS

          Please only link recipes with our theme!