Monday, April 30, 2012

Fajita Burgers Recipe {Vegan, Whole Food}: This Week's Cravings {CINCO DE MAYO}

Today's This Week's Cravings theme is MEXICAN FOOD / CINCO DE MAYO and I'm sharing these delicious Fajita Burgers over at OnceAMonthMom.com. These burgers are a great option for an American/Mexican fusion meal for Cinco De Mayo. I served ours in yellow bell pepper rings and offered dried red pepper flakes for the adults.



 ***And don't miss my USA Pan Giveaway, so you can have a chance to win and make your own
Mushroom Bread Pudding Cups that don't stick to the pan!*** 



The Results
The meat-eating husband LOVED these! I was so happy about that, since sometimes the meat burgers can be not so burgery for meat-eaters. And then, huge bonus, the kids gobbled them up, too. I, of course, thought they were absolutely fantastic. The bell peppers were crunchy enough to be delicious, yet cooked enough to be slightly caramelized. Yum. A definite repeat.

Please Grab Our Button


Veggie Converter This Week's Cravings


My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking 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!
  • May 7: Mother's Day (Brunch Ideas or MOMS FAVORITE Foods)
  • May 14: EGG recipes... Casseroles, Egg Dishes, Hard Boiled or Appetizers too!
  • May 21: Memorial Day BBQ "ALL RECIPES WITH BBQ SAUCE or ON THE GRILL"
  • May 28: Share your Favorite CHEESEBURGER 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!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: CINCO DE MAYO / MEXICAN FOOD

Please only link recipes with our theme!

This week's theme is: CINCO DE MAYO / MEXICAN FOOD

Please only link recipes with our theme!
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Friday, April 27, 2012

Whole Wheat Pumpkin Waffles {Vegetarian, Whole Food}

Our kids LOVE waffles, which they call pan-waffles...unfortunately, that's also what they call pancakes. So, yeah...confusing, much? But I digress. They also love pumpkin flavoring. I'm pretty sure I injected this love of pumpkin into them in utero. So, for some unbeknownst up until now, we haven't made pumpkin waffles. Then Bug, our 3-year-old, and I were flipping through her favorite cookbook, Royal Recipe Collection Disney Princess Cookbook, and found a recipe for Cinderella's Pumpkin Carriage Waffles. We made them immediately

Pumpkin Waffles
Adapted from Cinderella's Pumpkin Carriage Waffles, Royal Recipe Collection Disney Princess Cookbook.
Ingredients
  • 2 cups whole wheat white flour
  • 2 tablespoons sucanat (or brown sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup pumpkin
  • 2 tablespoons applesauce (or oil)
Directions
Mix dry ingredients together (through ginger). Mix wet ingredients together (remaining ingredients). Add wet ingredients to dry and mix until just combined.

Pour about 3/4 cup waffle batter into your waffle iron. Cook to desired brownness. Repeat.

Yield: 10 servings.

The Results
Incredible! We (the kids and I) absolutely love these waffles. And the pumpkin-indifferent husband actually liked them, too. Bonus! We'll definitely be making these again. That princess cookbook has certainly more than repaid its 99-cent thrift store price. :)

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I'm Lovin' It.

Wednesday, April 25, 2012

Broccoli Parmesan Recipe {Vegetarian, Whole Food}

I love eggplant parmesan. But sometimes the eggplant gets a tad on the squishy side for me. So, I absolutely loved this Eggplant Tian recipe I made last year. But I found a new date to the Parmesan Prom: Broccoli Parmesan! I've never even heard of this beautiful combination before, but it's incredible.

As you may know, I LOVE to find old cookbooks in thrift stores and antique malls. The old books are much more likely to use all whole foods than your average modern book. Plus it always feels like a discovery expedition thumbing through recipes from decades ago. My mom and I were in a thrift store this Easter and I happened upon this fantastic five-volume set from 1968: Favorite Recipes of America. I got the entire set for $4.95. We should've actually gotten the set free, because, as we found out later, one of the Easter eggs the kids picked up in the in-store Easter egg hunt had a $5 coupon chip inside! But alas, mom will get to spend that $5 on some other awesome thrift store find.

My favorite book in the series, which includes Desserts, Meats, Salads, Casseroles and Vegetables, is definitely the vegetables book. And not just for the obvious reasons. I am absolutely delighted by the fact that this 400 page book is organized by vegetable! So if I have a veggie in my crisper that I'm needing to use up, I can just reference the vegetable's section in the book. How awesome is that? And that's exactly how I found this incredible recipe for Broccoli Parmesan.

Mrs. Robert J. Hill, Hon. Pres. Officers' Wives' Club, F.E. Warren AFB, Wyo., who submitted the original recipe to the publisher, used frozen broccoli and shortening in her version. Since I had fresh broccoli on-hand, I blanched that for a minute with some lemon juice instead. I also used butter instead of shortening, but you could use coconut oil along with parmesan substitute to make this incredible dish vegan.

 ***And don't miss my USA Pan Giveaway, so you can have a chance to win and make your own
Mushroom Bread Pudding Cups that don't stick to the pan!*** 

Broccoli Parmesan
Adapted from Favorite Recipes of America.
Ingredients
  • 1 head (about 5 cups) broccoli, blanched for 1 minute with a bit of lemon juice, and sliced
  • 1/4 cup butter or coconut oil
  • 2 cloves garlic (I used Roasted Garlic)
  • 1/2 pound mushrooms, sliced (I used 2 portabella caps)
  • 6 ounces tomato paste
  • 2 tomato paste cans of broccoli liquid
  • 1/4 cup flour (I used quinoa flour for extra protein)
  • 1/2 teaspoon salt
  • dash of pepper
  • 1/4 cup Parmesan cheese, grated
Directions
Preheat oven to 350.

Cook broccoli, reserve liquid. Slice thin. Arrange in buttered 8 x 8 baking dish. Melt butter or coconut oil over medium heat. Add garlic and cook for several minutes.

Add sliced mushrooms, cook for 5 minutes. Combine tomato paste, broccoli liquid and flour. Add to pan. Season with salt and pepper. Add cheese. Cook in a covered saucepan for 15 minutes. Pour sauce over broccoli in baking dish and sprinkle with more Parmesan cheese.

Bake at 350 for 30 minutes.

Yield: 8 servings

The Results
Eggplant Parmesan is my go-to dish to order out when we go out for Italian. So I shocked my husband with this statement: "I love this MORE than eggplant Parmesan." It's true. This dish is incredible. It's just like unbreaded eggplant Parm without the squish of the eggplant you sometimes encounter. I still love eggplant Parm, but I might find myself at my local Italian restaurant asking if they can swap in some delicious, slightly crisp fresh broccoli for my eggplant. This dish is absolutely incredible! You really should give it a try. Yum...amazing.

My husband loved it, too. It's hard to say about the kids, they ate some of it, but had gorged themselves on waffles just a few hours before at breakfast, so they didn't go crazy for it.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What's Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.

Monday, April 23, 2012

Wild Mushroom Bread Pudding Cups {Vegetarian, Whole Food}: This Week's Cravings {PICNIC DAY}

Today's This Week's Cravings theme is NATIONAL PICNIC DAY: share your favorite picnic recipes! I'm sharing Wild Mushroom Bread Pudding Cups over at Onceamonthmom.com.  
 ***And don't miss my USA Pan Giveaway, so you can have a chance to win and make your own bread pudding cups that don't stick to the pan!*** 

Wild Mushroom Bread Pudding Cups are not exactly the most traditional picnic recipe, but I'm absolutely in love with it, it's portable, simple (though a bit of a time commitment) to make and would make the perfect treat for a romantic picnic. Your sweetie will think you slaved all day over these fancy little Wild Mushroom Bread Pudding Cups.

The Results
I told my husband after I tasted these pudding cups that these are like quiche, but good. If you read my post on Kale and Quinoa Mini Quiches, you know I hate quiche. This bread pudding has just enough egg to be quichelike, while having just enough sweet fluffy, challah bread cubes to make it delicious and not too eggy. My husband and I both loved these "muffins" and the kids thought they were tasty, too.

Please Grab Our Button


Veggie Converter This Week's Cravings


My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking 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!
    • April 30: Mexican Food "Cinco de Mayo"
    • May 7: Mother's Day (Brunch Ideas or MOMS FAVORITE Foods)
    • May 14: EGG recipes... Casseroles, Egg Dishes, Hard Boiled or Appetizers too!
    • May 21: Memorial Day BBQ "ALL RECIPES WITH BBQ SAUCE or ON THE GRILL"

    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: PICNIC DAY

    Please only link recipes with our theme!

    This week's theme is: PICNIC DAY

    Please only link recipes with our theme!
    This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

    GIVEAWAY: USA Pan Muffin Tin and Loaf Pans

    Wild Mushroom Bread Pudding Cups in my fancy USA Pan muffin tin
    I'm already a huge fan of USA Pans, so I'm very excited to share these pans with my readers. I found them while shopping at Bread Beckers, when one of the other customers was looking for them because, as she said, her daughter swears by the fact that it's impossible for anything to stick to the pans. I'd been through half a dozen muffin pans or so in the past five years, because I kept scorching them, rusting them out and also just being disappointed in their quality. So, when I was finally fed up with my muffin tins, I asked readers over at Once A Month Mom's Facebook page to tell me about their muffin tins to help in my search for a better one.

    USA Pan muffin tin*
    At that point, I'd just been buying whatever was cheapest and running it into the ground. But I was ready to invest a bit more in a better pan. I received a lot of great suggestions, but since I'd just heard that great in-store testimonial at Bread Beckers about USA Pans, my interest was further piqued when I saw the name come up among the suggestions. And I couldn't be happier with my decision. I was a little bit worried when I got them home, because I realized that the company's recommendation was to not wash the pans in the dishwasher (over time, it can wear off the silicone coating). I'm not a big fan of hand-washing, but who is, really? But the truth is, I've only ever had to truly "wash" them a couple of times. After most muffins, I can just wipe the crumbs out with a soft towel and put the pan back into the cabinet.

    USA Pan loaf pan*
    But I think my favorite moment using a USA Pan was while I was making one of my first batches of muffins in the muffin pan. I stuck a toothpick in to check if the muffins were done and the whole muffin came out on the toothpick like a little muffin popsicle. I'm not ashamed to admit I squealed in delight. :)

    I really think you'll all love these pans; I think they're the best of both worlds combination between metal pans and silicone pans. They don't flop about like the purely silicone variety, but they're nonstick coating is like having a silicone pan. And, bonus, you don't have to use spray, grease or papers. I even made a recipe this week (Wild Mushroom Bread Pudding Cups) that called for parchment paper circles to line the bottom of the pans, and didn't need the parchment at all. How awesome is that?

    I'm pleased to be giving away three USA Pans corrugated steel, silicone coated baking pans, including two (2) 10 x 5 x 3 loaf pans and one (1) 12-well muffin tin. 

    Giveaway begins at 12:01 a.m. EST Monday, April 23 and ends at 12:01 a.m. EST Wednesday, May 2. Giveaway entries can be earned in the following ways via Rafflecopter:

    Menu Plan Monday April 23: Breakfast Quinoa Extravagaanza

    Basic Soaked Quinoa
     ***Don't miss my USA Pan Giveaway, so you can have a chance to win and make your own bread pudding cups that don't stick to the pan!*** 

    I'm doing Menu Plan Monday a little differently this week because it's my week over at OAMM to do MPM. Lunches and dinners are over there and I'll be doing my breakfast meal plan here on VeggieConverter. Now, I don't normally do a breakfast meal plan. We just wing it; primarily because the meat-eating husband is in charge of breakfast. He usually makes pancakes, waffles, oatmeal or some other treat for us and the kids. I also often make muffins or bagels ahead of time for him to serve for breakfast. But he's had a bit of a rough week since we've been back.

    A bit because my foot is still broken, so I'm hobbling around and depending on him more and a bit because I wore myself out catching us back up on our Whole Food Staples last week and haven't felt like cooking as much this week.

    So this week, I'm basing our breakfasts off of a big batch of Basic Soaked Quinoa. I overnight-soaked quinoa for the first time last week and fell in love with the taste and texture. I also fell in love with Honey Walnut Quinoa {Vegetarian, Whole Food}, while we'll be having again this week.

    We're also going to be enjoying a few other quinoa-based breakfast treats, including:
    This post is shared with Menu Plan Monday.
     

    Friday, April 20, 2012

    Honey Walnut Quinoa {Vegetarian, Whole Food}

    I tried soaking quinoa (well, for longer than 5 minutes) for the first time this week and I absolute love it. I already loved quinoa, but the soaked version is fluffier and even more delicious. Plus, I can soak and cook a big batch (I used this method from The Nourishing Gourmet) at the beginning of the week and have snacks, side dishes and breakfasts to munch on throughout the week. One of the dishes I threw together that turned out really well was Honey Walnut Quinoa for breakfast. The kids and I all love it, either cold or warm. If you're a quinoa fan, it's a must-try simple to throw together dish for breakfast or snack. For vegans, I think it would be great with maple syrup or agave nectar subbed in for the honey (I used yogurt whey to for the acid to soak the quinoa, but you could use raw apple cider vinegar to veganize that, too).

    Honey Walnut Quinoa
    Ingredients for 1 serving
    Directions
    Stir all ingredients together. Heat if desired.

    The Results
    This dish is incredibly simple and incredibly delicious. I think I've eaten it seven or eight times since I first tried it. I highly recommend it if you're a fan of quinoa or as a good way to try quinoa if you haven't yet.

    This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I'm Lovin' It.

    Wednesday, April 18, 2012

    Easy Roasted Garlic {Vegan, Whole Food, Slow Cooker}

    I adore roasted garlic. But for whatever reason one of my last hold-outs on fresh produce was garlic. Those big buckets of pre-minced garlic from wholesale clubs were just so convenient for me! But, after reading about how much of garlic's flavor is lost after it's cut (and continues to be lost after sitting in its own oils after being cut), I decided to kick the habit. I was a little scared of having to smoosh or mince all my garlic before dropping it into my recipes, but I decided it would be worth it.

    So, when the giant bucket breathed its last breath (on a batch of Slow Cooker Marinara Sauce if you're curious), I kicked pre-minced garlic to the curb. And I did it with style, first adding a 1/2 pound of garlic to my CSA box order and then picking up a big multi-pound sleeve of garlic at the market. What can I say? When I commit, I really commit. And I have to admit it's been a ton easier than I expected. I'd forgotten how simple it is to smash a clove of garlic under a cleaver and then either just toss it in or roughly chop it. So I was pretty happy with my decision already.

    And then came this cool cookbook I picked up at a used book store near my mom's house...

    And my life will never be the same. I may just live on roasted garlic and Honey Whole Wheat Bread toast this week. I'm pretty sure I can survive. And if not, I'll probably be pretty happy regardless. So incredible and incredibly easy.

    Roasted garlic was one of the first appetizers I made for my now husband, the meat-eater, when we were dating. I also made him my mom's lasagna for dinner, with real meat and everything! Oh, the wooing days. He was impressed with the garlic then and he likes it just as well now that I can actually conveniently make it again.

    Easy Roasted Garlic
    Adapted from The Everything Slow Cooker Cookbook.
    Ingredients
    • 2-3 whole bulbs garlic
    • 2-3 tablespoons olive oil
    Directions
    Cut the tops off of your bulbs of garlic to expose the cloves (I could only fit 2 bulbs in my Little Dipper, but they were those gigantic organic white garlic bulbs from my CSA box...I'm pretty sure 3 standard-sized bulbs would fit fine). Squirt a bit of olive oil in the bottom of a Little Dipper CrockPot (or a 1 quart slow cooker). Place bulbs of garlic, top up, in the Little Dipper.

    Squirt the remaining olive oil over the bulbs. Cover and cook for 2-3 hours (on LOW if your crock has settings, the Little Dipper does not).

    When complete, garlic with be golden brown and delicious. Just like roasting in the oven, but simpler and more energy efficient. Bonus! Just pop out the cloves and smoosh them directly onto your bread. No need for butter!

    I also poured remaining oil remaining in the crock onto some pasta noodles for a delicious garlic oil noodle treat.

    The Results
    I absolutely LOVE this recipe. I used to roast garlic in the oven regularly and have gotten out of the habit because it's a bit more difficult to run the oven with crazy toddlers. Roasting garlic in the little dipper (or any small slow cooker really) is incredibly convenient. This is a definite, frequent repeat.

    This post is shared with Real Food Wednesday, Whole Food Wednesdays, What's Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.

    Monday, April 16, 2012

    Avocado and Egg Grilled Cheese {Vegetarian, Whole Food}

    For this month's The Secret Recipe Club assignment, I received Amy's Cooking Adventures. It's hard to believe that Amy grew up not cooking at all, because her recipes now sound so delicious and the results look beautiful. I had a tough time choosing among Amy's tasty recipes. Some of my favorites included Spinach & Artichoke Pizza, Yamburgers, Avocado, Cucumber, & Turkey Sandwich (maybe mashed chickpeas as a turkey substitute) and Heart Healthy Vegetable Alfredo. But I simply could not resist this recipe for Avocado & Egg Grilled Cheese ... it looks and sounds fantastic. I'm not a big fan of runny egg yolks, so I couldn't bring myself to do the over easy eggs, but I challenged myself a little bit and strayed away from my usual scrambled. Topped with fresh guacamole, cheese and spinach on homemade honey whole wheat bread, these delectable sandwiches are not your Mama's grilled cheese. So incredible.

    Avocado and Egg Grilled Cheese
    Adapted from Avocado & Egg Grilled Cheese.
    Ingredients for 4 sandwiches
    • 4 eggs (the adults had fried over hard and the kids scrambled) 
    • 8 slices Honey Whole Wheat Bread
    • 1 cup shredded Mexican cheese, divided
    • 1 cup Loaded Guacamole (we left out the serranos for the kids) 
    • small handfuls spinach leaves, roughly shredded 
    • butter
    Directions
    To do the scrambled eggs, my husband makes the eggs sort of like an omelet. Whisk the eggs, pour them into the pan over medium-high heat. Once egg is set, fold the sides up to make the egg into a sandwich-sized patty and flip. Cook for another couple of minutes on the other side.

    Fry the remaining eggs over hard (or really however you'd like your eggs) over medium-high heat.

    Meanwhile, butter one side of each slice of bread. On the unbuttered side of one slice, sprinkle half the cheese. Add the guacamole in large spoonsful, then spread it to the edges of the bread. Add the spinach leaves and the fried (or scrambled) egg. Top with the remaining cheese and slice of bread, buttered side up.

    Place the sandwiches 1 or 2 at a time into the hot skillet. Cook for 1-2 minutes or until the bread is toasted, flip and cook and additional 1-2 minutes or until the bread is toasted and cheese is melted.

    The Results
    Oh my gosh, this is delicious! I already new I loved our guacamole, but I'd never thought to have it on an egg sandwich. Egg sandwiches are our favorite late night meals. I usually have the scrambled egg patty like the kids got here, but I decided to branch out and do the fried egg since we'd just gotten some farm fresh eggs. I absolutely love the white part of fried eggs...so crispy and delicious. And this time the yolk was pretty good, too. I'm not sure I could go all the way like Amy and fry it over easy...but maybe some day. The kids and adults all devoured these sandwiches. A definite repeat.

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

    Sweet Potato Black Bean Burgers {Vegan}: This Week's Cravings {RESTAURANT COPYCATS}

    Today's This Week's Cravings theme is COPYCAT RECIPES FROM YOUR FAVORITE RESTAURANTS and I'm sharing these delicious Sweet Potato Black Bean Burgers over at Onceamonthmom.com. They are absolutely incredible burgers and chock full of nutrients and proteins. Great for vegans and vegetarians as well as those who like to have something a little different in their burgers.

    Back in my youth, there wasn't a ton of selection when it came to vegetarian or vegan options at chain restaurants. But for whatever reason, some restaurants (Chili's being one that I recall off-hand) started offering a black bean burger option (presumably for health reasons) to substitute for their hamburgers. I was so excited to not have to eat a salad or questionable soup I completely fell in love with black bean burgers. Now, of course, vegetarian and vegan options are much more prevalent. Even fast food burger places have veggie burgers. I've made several homemade black bean patties and burgers throughout the years, but this one is among the most flavorful and healthy. Plus, it's baked instead of pan-fried! Bonus!

    The Results
    Absolutely incredible. The kids and I loved these and gobbled them up. The meat-eating husband liked them, too, which is a bit of a surprise since he's not a huge sweet potato fan.The patties are nice and soft, but not so soft that they fall apart. And I LOVE that they're baked instead of pan-fried. I'm such a bad frier, it's always good to have an option that lets me put it in the oven, flip it once and go on about my day.

    Please Grab Our Button


    Veggie Converter This Week's Cravings


    My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking 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!
      • April 23: National PICNIC DAY: Picnic Recipes
      • April 30: Mexican Food "Cinco de Mayo"
      • May 7: Mother's Day (Brunch Ideas or MOMS FAVORITE Foods)
      • May 14: EGG recipes...Casseroles, Egg Dishes, Hard Boiled or Appetizers
        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: RESTAURANT COPYCATS

        Please only link recipes with our theme!

        This week's theme is: RESTAURANT COPYCATS

        Please only link recipes with our theme!

        Sunday, April 15, 2012

        Menu Plan Monday April 16

        We're finally settled back into meal planning since our return. And after a crazy amount of catch-up cooking this week so we could continue with our whole foods Get Real venture, we're taking it simple with our meals this week. Since I came home last week, I've made Honey Whole Wheat Bread, Pizza Dough (I made them half whole wheat and half whole wheat white this time), Slow Cooker Applesauce, Marinara Sauce, Homemade Slow Cooker Yogurt, Basic Soaked Quinoa, Easy Slow Cooker Vegetable Broth, Fermented Ketchup and Sourdough Starter.

        I'm plum tuckered out, and Healthy Breakfast Cookies, Granola and Homemade Flour Tortillas (trying them with whole wheat white flour this time) are still on the list.


        Monday

        Tuesday
        Mexican (Taco) Tuesday
        Vegan Taco Bar

        Wednesday
        Leftovers
        Saturday
        Soaked Quinoa with Honey, Cinnamon and Walnuts

        Sunday
        Spinach Salad with Walnuts and Creamy Bleu Cheese Dressing

        This post is linked at·Menu Plan Monday.

        Honey Whole Wheat Bread {Whole Food}

        After trying multiple whole wheat bread recipes, I tried this one...the one lurking in my Betty Crocker cookbook all this time. And, with the adaptations recommended by Jo-Lynne at Musings of a Housewife, it is the perfect everyday sandwich bread for our family.

        Honey Whole Wheat Bread
        Adapted from Musings of a Housewife's Adaptation of Old-Fashioned Honey Whole Wheat Bread.
        Ingredients for 2 loaves
        • 3 cups stone-ground whole wheat flour or graham flour
        • 1/3 cup honey (or maple syrup for vegan)
        • 1/4 cup coconut oil, melted
        • 1 tablespoon kosher salt
        • 4 1/2 teaspoons yeast
        • 2 1/4 cups very warm water (120°F to 130°F)
        • 3 to 4 cups whole wheat white flour
        Directions
        Add all ingredients through warm water to your stand mixer, with a paddle attachment. Add 1 cup of the whole wheat white flour and mix on setting 2 until thoroughly combined. Switch to your dough hook and mix on setting 2, adding remaining flour one cup at a time.

        Once dough begins to clean the sides of the bowl, allow mixer to knead dough for about 6 more minutes. Grease bowl, turning dough through grease. Cover and let rise 40-60 minutes.

        Grease two loaf pans. Punch down dough, divide in half. Roll out each half in about a 18x9 rectangle, rolling into a loaf shape starting from the short side. Pinch together seam. Pinch and fold over ends. Set in greased loaf pans and cover and let rise for 35-50 minutes.

        Preheat oven to 375. Bake 40-45 minutes, until bread is golden-brown and loaves sound hollow when tapped.

        The Results
        I'll admit it made me a little sad when I realized I tried about 10 different whole wheat bread recipes and, with a simple adaptation, the one that was sitting in my most-often used cookbook (Betty Crocker Bridal Edition) was the ultimate winner. But, at least we finally found the recipe that we love. And it's so simple (especially in the stand mixer). We absolutely love this bread. The first time we made it, the kids asked for FOURTHS! Crazy, right? I highly recommend this recipe to anyone trying to switch to whole foods (or for an occasional homemade bread treat for those who aren't).

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

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

        Friday, April 13, 2012

        Zucchini Crescent Pie {Vegetarian}

        I was so excited about this recipe because it gave me a chance to hit the farmer's market up in Kansas City while I was there. If you've never been to the City Market and you live in that area, you should definitely check it out. It's full of excellent produce and strolling around the area is a fun way to spend the day. This Zucchini Crescent Pie, which I'm sharing over at Onceamonthmom.com is filled with seasonal fresh zucchini, onion, and delicious Roma tomato slices. 

        Also, don't forget to check out the OAMM April Vegetarian Menu.

        The Results
        The kids and the adults all loved these cheesy, delicious pie. Even my uncle, the meataholic liked it in spite of it's lack of ham and the presence of chickpeas. We really enjoyed this pie. We actually used up some canned crescent rolls that we'd purchased before our Get Real transformation, but I'm sure the whole food version made with Kelly's delicious homemade refrigerator rolls would be even tastier (and better for you).

        This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I'm Lovin' It.

        Wednesday, April 11, 2012

        Banana Oatmeal Muffins {Vegetarian, Whole Food}

        When my sister and I were kids, we lived close enough to take family trips to our cousins' house in New Orleans and did so on a regular basis. One of the treats our aunt made while we were there were these delicious Banana Oatmeal Muffins. We loved them so much, Mom got the recipe and we made them pretty often after that. I'm adapting it slightly to suit our new Get Real lifestyle, but it was pretty close to "real" already.

        Banana Oatmeal Muffins
        Ingredients for 18 muffins
        • 1 1/2 cups whole wheat white flour
        • 1 cup quick oats
        • 1/3 cup honey
        • 1 teaspoon baking soda
        • 1/8 teaspoon salt
        • 1 egg, slightly beaten (or egg substitute)
        • 1/2 cup banana, mashed (2 bananas)
        • 3/4 cup yogurt whey or milk
        • 1/3 cup applesauce
        • 1/2 cup walnuts, chopped (optional)
        Directions
        Preheat oven to 400.
         
        Stir dry ingredients. Set aside. Mix egg, banana, milk (whey) and applesauce.
        Add liquid to dry. Fill lined or greased muffin cups about 2/3 full.
         
        Bake at 400 for 15 to 18 minutes.

        The Results
        I've always loved these muffins, but I think they whole food version is even better than the original. I also sometimes add a bit of cinnamon, nutmeg and ginger.

        This post is shared with Real Food Wednesday, Whole Food Wednesdays, What's Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.

        Monday, April 9, 2012

        This Week's Cravings {Ultimate Sandwich}:

        Today's This Week's Cravings theme is SHOW US YOUR ULTIMATE SANDWICH and I'm sharing one of our all-time favorites: Bacon Avocado Melt. It's so incredible with mock bacon (and real bacon, too, for those of you who eat it). I'm hoping to create a whole foods meatless bacon salt substitute soon so I can make the "bacon" extra tasty again. I'm thinking about trying to smoke some quinoa. For now I'm just using regular smoked salt, but it isn't quite the same.

        Please Grab Our Button


        Veggie Converter This Week's Cravings


        My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking 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!
          April 16: COPYCAT RECIPES from Your Favorite Restaurants
          April 23: National PICNIC DAY: Picnic Recipes
          April 30: Mexican Food "Cinco de Mayo"
          May 7: Mother's Day (Brunch Ideas or MOM'S FAVORITE Foods)

          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: ULTIMATE SANDWICH

          Please only link recipes with our theme!

          This week's theme is: ULTIMATE SANDWICH

          Please only link recipes with our theme!

          Friday, April 6, 2012

          Carrot Cake Pancakes and Uses for Leftover Easter Eggs

          It's almost Easter and the Easter Bunny is hopping over to our house today with these delicious Carrot Cake Pancakes I'm sharing over at Onceamonthmom.com. This recipe was pretty simple (and healthy). And I'm completely in love with the Maple-Cinnamon Cream Cheese Spread on top. I've been eating the leftover spread on toast. Yum.

          And, of course, we're dying Easter Eggs again so I'm planning on making a few of my favorite recipes to use up hard-boiled eggs next week. My husband is super excited about that, because he is absolutely in LOVE with deviled eggs and egg salad sandwiches.


          The Results
          I really like these pancakes (especially the spread) I think next time I make these I'm going to try adding carrots and walnuts to our new favorite pancake recipe, IHOP-Style Pancakes, because the Carrot Cake pancake base is a little dense for my pancake tastes.
          This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I'm Lovin' It.

          Wednesday, April 4, 2012

          Creamy Bleu Cheese Dressing {Vegetarian, Whole Food}

          My wonderfully helpful neighbor saw my post on Bleu Cheese Dressing a couple months back (you may recall, the one I really liked but my husband didn't...necessitating that I finish off both pints all by myself...sigh). Seeing that the whole family wasn't completely enamored with it, she shared her favorite bleu cheese dressing recipe. I tried it not long after and have fallen completely in love with it. Our bleu cheese-loving family enjoys it and we've made it multiple times since that first try.

          I've tinkered with it yet again this week (while away at my mom's house) and snuck in homemade yogurt in place of the sour cream. I'm hoping Mr. Meaty likes the new version when I make it again at home. I think it tastes remarkably similar. Now I just need someone to talk me through my fear of homemade mayonnaise. I'm just a little skittish about the raw eggs.

          Creamy Bleu Cheese Dressing
          Adapted from Rich and Creamy Blue Cheese Dressing.
          Ingredients
          • 2 1/2 ounces bleu cheese
          • 3 tablespoons yogurt whey (or mock buttermilk, whole milk plus a teaspoon of lemon juice)
          • 3 tablespoons yogurt or sour cream
          • 2 tablespoons mayonnaise
          • 2 teaspoons vinegar
          • 1/4 teaspoon honey
          • 1/4 teaspoon House seasoning 
          Directions
          Mash bleu cheese and whey (or buttermilk) with a fork until it's about the consistency of ricotta cheese. Stir in remaining ingredients until well blended.

          The Results
          Drool. This is perfect for salads and for dipping. I'm completely in love with it and even the kids are crazy for it. Once we get home we'll have to test it out the yogurty version on Mr. Meaty.

          This post is shared with Real Food Wednesday, Whole Food Wednesdays, What's Cooking Wednesday, Works for me Wednesday and These Chicks Cooked.

          Monday, April 2, 2012

          This Week's Cravings {Easter Cookies & Treats}: Carrot Spice Muffins {Whole Food}

          Today's This Week's Cravings theme is Easter Cookies and Treats. I'm sharing one of my all-time favorite muffin recipes: Carrot Spice Muffins. This time, I'm adapting them to use more whole food-appropriate ingredients. So hopefully they'll be just as delicious, and better for us. I opted to go without the cream cheese frosting, but the recipe for that can be found here.

          Carrot Spice Muffins
          Ingredients for 18 muffins
          • 1/2 cup honey
          • 1 cup applesauce
          • 3 eggs
          • 2 cups whole wheat white flour
          • 2 teaspoons ground cinnamon
          • 1 teaspoon baking soda
          • 1 teaspoon vanilla
          • 1/2 teaspoon salt
          • 3 cups shredded carrots (about 5 medium)
          • 1 cup walnuts, chopped
          Directions
          Preheat oven to 350.

          Mix together eggs, applesauce and honey with electric mixer on low speed. Add all other ingredients except carrots and nuts. Blend together on low speed (batter may still be a bit lumpy). Stir in carrots and nuts. Use an ice cream scoop to fill muffin tin cups about 2/3 full.

          Bake at 350 for 30-35 minutes.

          The Results
          Oh man these are delicious. I loved them the first time and, as far as my memory serves, these are just as delicious.

          Please Grab Our Button

          Veggie Converter This Week's Cravings


          My This Week's Cravings co-hostesses are: Tina at Moms Crazy Cooking, 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!
            • April 9: Show us your ULTIMATE SANDWICH 
            • April 16: COPYCAT RECIPES from Your Favorite Restaurants
            • April 23: National PICNIC DAY: Picnic Recipes
            • April 30: Mexican Food "Cinco de Mayo"
            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: EASTER COOKIES & TREATS

            Please only link recipes with our theme!

            This week's theme is: EASTER COOKIES & TREATS

            Please only link recipes with our theme!