Baked Eggplant Parmesean

Today ended up being 110 degrees in Santa Barbara!!! It was the wrong day to decide to turn on the oven, but I did anyway, and it was well worth it! This is a quick and healthier version of one of my favorite dishes, eggplant parmesean. It was well received by the family and I will be making this again

Baked Eggplant Parmesean
Recipe from www.wholefoodsmarket.com
Ingredients
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sun-dried tomato or plain...or make it gluten free with g.f. bread crumbs)
2 tablespoons extra virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Method
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch oven proof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

Corn Chowder

We had so much grilled corn left over from Owen's birthday BBQ that I had to find a yummy way to use it all. Our local produce place, Lane Farms, had 6 ears for $2 so I got a little carried away and bought more than enough corn on the cob. Anyway, I decided to make a low fat version of Corn Chowder and it turned out really good!

Corn Chowder
Recipe adapted from Bon Appetit
4 cups fresh or frozen corn kernels, divided
2 cups chicken broth
3 Tb. butter
1 red bell pepper, chopped
2 Yukon gold potatoes, peeled, cut into 1/2 inch cubes
1 medium sweet potato, peeled, cut into 1/2 inch cubes
3 large shallots, chopped
1 cup black beans, drained and rinsed
1/2 tsp. ground cumin
1/2 tsp. dried thyme
salt and pepper to taste

Blend 2 cups corn and 1 cup of broth in a blender until almost smooth.
Melt butter in large saucepan over medium high heat.
Add next 4 ingredients; saute 5 minutes until shallots are clear.
Add 2 cups corn, 1 cup broth, black beans, cumin, thyme and salt and pepper and pureed corn mixture.
Bring to simmer.
Reduce heat to medium low, cover and simmer until potatoes are tender, about 10 minutes. Garnish each bowl full with fresh cilantro, or chopped green onions (optional).

Coconut Gelato

I bought an ice cream maker on sale at the start of the summer. You can't be a Mom of two and not have an ice cream maker...right? (Well, that's what I told myself as I was in line buying it anyway!) My Mom used to make home made ice cream every year for my birthday growing up. However this was a huge ordeal. There was rock salt, a lot of standing around and pouring layers of ice and salt while it churned. It was a lot of work, so we didn't do it often. But times have changed and ice cream makers have gotten much more user friendly. This recipe took no more than 5 minutes to put together, and about 40 minutes of churning before we had cold creamy coconut gelato! YUM!

This is dairy free, but FULL of all the creamy flavor of real ice cream. Only three ingredients, you can't go wrong!

Coconut Gelato
Recipe from www.weelicious.com
2 13 oz Cans Coconut Milk, unsweetened
1 Tsp Vanilla Extract
1/3 Cup Agave

1. Combine all ingredients in a bowl and whisk to combine.
2. Pour the mixture into a ice cream maker and freeze (churn) according to manufacturer’s instructions.
3. Transfer to a container and freeze for 2-3 hours or until firm.
4. Serve.
* If you don’t own an ice cream machine, you can pour the mixture into Popsicle molds and freeze for 3-4 hours. Might be good to add crushed pineapple to the mixture as well.

Breakfast Quinoa

This morning I thought quinoa would be a new alternative to oatmeal. I went to Santa Barbara's Backyard Bowls for breakfast the other day and had a hard time making a decision off their amazing menu. So, I ordered something else and wrote down the ingredients to this yummy sounding meal. It turned out to be one of my new healthy favorites! Quinoa is a complete protein that contains lots of amino acids, so it's a great way to start your day. It's not just for dinner anymore in this house : )

Breakfast Quinoa
1/2 cup Quinoa
1 cup almond, rice or any milk you like
1 tsp. cinnamon
1/4 cup raisins
1/8 cup almonds (slivered or whole)
2 Tb. sunflower seeds
fresh strawberries, blueberries, bananas or any fruit you desire.
1 Tb. flax seeds and or wheat germ for sprinkling
honey to taste

1. Bring almond milk, cinnamon and quinoa to a boil. Cover and reduce to a simmer. Cook for 12-15 minutes, until the germ separates from the seed.
2. Let stand for about 3 minutes to become fully fluffy.
3. Add raisins, nuts, and seeds, stir to combine.
4. Top with fruit, flax seeds/ wheat germ and honey to taste.

Lemon Risotto with Leeks, Peas and Tarragon

I finally cleaned out the fridge and freezer as one of the last nesting chores I had on my list! It feels good to have some organization in there!!! Naturally, I tried to find as many ingredients that needed using for as few recipes as possible. Leeks and (4 bags of OPEN) frozen peas were on the list, so a summery risotto is what became of them. It was also the night of game 7 of the Celtics/ Laker game, so I needed a recipe that was green of white of course ; ) Sadly, my color coordinated meal did not pay off for the Celtics, however, our tummies were happy at least!

Lemon Risotto with Leeks, Peas and Tarragon
Recipe Adapted from Cooking Light Magazine
4-5 cups low sodium chicken stock
2 T olive oil
1 1/2 cups finely chopped leeks (about 2 medium)
1/2 cup chopped shallot (about 3 small)
1 cup arborio rice
3 T dry white wine
1 cup frozen peas, thawed (or fresh, blanched)
1 cup frozen artichoke hearts, thawed and chopped
1/2 cup freshly grated Parmesan cheese (2 oz)
1 tsp lemon zest
2 T fresh lemon juice
2 T freshly chopped tarragon
1 T butter (I only put in about a teaspoon and didn't think it was necessary)

• Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  Heat oil in a large saucepan over medium heat.
• Add leek and shallots to pan and cook 7 minutes or until tender, stirring frequently.
• Add rice and cook 1 minute, stirring constantly.
• Add wine and cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
• Stir in 1 cup stock. Cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).
• Stir in peas and cook 1 minute. Stir in cheese, zest and juice. Season to taste with salt and pepper. Remove from heat and stir in tarragon and butter.
  
  Serves 2-4

Quinoa and Chickpeas

It's time to hit the farmer's market tomorrow. I looked in my fridge tonight for dinner and remembered I had to use up some canned tomatoes from a recipe I used the other day. We still needed protein, carbs, and veggies however. So, I pulled out some quinoa, added water, tomatoes, spices and then got online to look up recipes to see what else I could add. As much as I love to cook, I am always a little frightened by what I come up with on my own. I am much more comfortable using a tried and true recipe from someone else. (Unless it's something sweet, simple, or a salad of some sort). Most of these ingredients you can find in your pantry or freezer without having to go to the store.

I found several recipes that were very similar in their ingredients and were exactly what I was thinking, and actually had on hand! I have to say this turned out really good and Owen ate every last bite, repeating the words, "good dinner Mommy" over and over again :) My stamp of approval has been won! I served it along with some steamed green beans tossed with lemon zest, garlic, parsley, salt and pepper and a bit of olive oil. Owen gobbled those up as well!

Quinoa and Chickpeas
Recipe adapted from several sources, including www.weelicious.com and allrecipes.com
1/2 cup quinoa
1 cup water
1 cup canned chopped tomatoes (or fresh if you have them)
1/4 tsp. ground cumin
1 Tb. grape seed oil
1/2 cup corn kernels fresh or frozen
1 cup rinsed and drained chickpeas (garbanzo beans)
1 clove of garlic, minced
juice of one small lime
salt and pepper to taste
1 Tb. chopped fresh parsley (cilantro would be good too)

Rinse and soak quinoa for 15 minutes to help remove any bitter taste. Bring water, canned tomatoes (if you are using fresh tomatoes, don't cook them, just add them at the end instead), cumin and quinoa to a boil. Place the lid on the pot and turn the heat down to a simmer for 15 minutes until done. Stir in grape seed oil, corn, garlic, lime juice, parsley and salt and pepper. Serve and enjoy. This dish will probably taste good cold as well. I'll find out tomorrow!

Pumpkin Crunch

I saw this recipe in my current favorite cookbook, Canyon Ranch, Nourish, and had to make it. It sounded good, somewhat healthy and looked easy. Turns out, it is delicious and would also be a fantastic snack in the fall or winter with all the spices used.

Pumpkin Crunch
Recipe adapted from Canyon Ranch, Nourish
1 cup pumpkin seeds
1/2 tsp. canola oil
2 Tb. pure maple syrup
1/4 cup rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 tsp. sea salt
1 1/4 cup dried cranberries

Preheat oven to 300. lightly spray a baking sheet with canola oil

Toss the pumpkin seeds with the canola oil in a small bowl. Spread the seeds evenly on the baking sheet. Roast for 20 minutes or until almost dry. (the recipe originally called for 1 1/2 tsp. of oil, but I found that it was too much and took way too long to dry in the oven.)

Place the pumpkin seeds in a medium bowl and stir in the maple syrup and oats until coated.

Combine the spices in a small bowl and add the spice mixture to the seeds. Stir to combine.

Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasional. Turn the pan several times to ensure even roasting, checking frequently- seeds burn easily. Set aside until completely cool, about 30 minutes.

Combine the seeds and dried cranberries in a large bowl and store in a tightly sealed container.

*Omit the oats or add gluten free oats to make this entirely gluten free.

Vegetarian Bolognese

I asked Owen what he wanted for dinner and he replied "pasta" as a fairly frequent response. I remembered that I recently came accross a recipe for a vegetarian bolognese sauce that I wanted to try, so pasta it was! This meal was packed with fiber, veggies, potassium and protein. It tasted like it was from a restaurant. So Yummy!!! I even had seconds, and I rarely do. I will be soon doubling the recipe next time so I can freeze it for a quick easy dinner after baby #2 arrives!

Though you can use any noodle you prefer, I used whole wheat angel hair pasta. You can make this meal gluten free by using GF pasta. There is one I recently tried made from quinoa and it's even better than standard pasta I think!

Bean Bolognese
Recipe by Eating Well Magazine

1 14-ounce can salad beans, or other beans (I just used canelli), rinsed, divided
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 teaspoon salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14-ounce can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 ounces whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

Preparation
1.Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

2. Heat oil in a medium saucepan over medium heat.

Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes.

Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds.

Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans.

Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.

Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

4. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Spinach-Dill Pie

Lets start off with saying that Adam isn't the largest spinach fan in the world. He will eat it if it is in front of him, but he would hardly choose it if he had a choice. I, on the other hand, Love it and always have. It's one of my favorite ingredients for a quiche as well. We went to farmers market this morning and got tons of veggies for the week. Dill, parsley and fresh eggs were at the top of my list so I could make this dish for dinner tonight. I served this along with roasted rosemary new potatoes, and a salad. By the end of our meal, I counted that we had over 9 different veggies in just one meal! (I usually make a pretty colorful salad with the works).

I used two overlapping whole wheat tortillas in the bottom of my pie dish for the crust, instead of the called for phyllo dough. This saved on fat, calories, time, and it tasted great. I am planning on doing this more often for my quiches that require a crust. It was easy to put together, super flavorful and delicious! Adam had two helpings if that gives you a sense of how tasty this turned out : )
Picture taken from Martha Stewart's Living. (My picture could not compete!)
Spinach-Dill Pie
Recipe Adapted by Martha Stewart's Living, April 2001

10 ounces spinach, well washed, tough stems removed (I used frozen, thawed and drained)
1 tablespoon unsalted butter
1 onion, diced into 1/4-inch pieces
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 whole wheat tortillas (*to make this gluten free, try replacing with corn tortillas, a gluten free pie crust, or omit the crust completely).

Directions
1. Preheat oven to 375 degrees.

Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.

2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.

3. Place the tortillas in the bottom of a pie dish so they are overlapping and you have a 'crust' around the edges.

4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

Mamma's Island Oatmeal

I was never a big fan of oatmeal growing up. I learned to love it as I got older, and we have it several times a week for breakfast now. It's a great way to start your day and I love that you can make it so many different ways. Recently I made rice pudding with coconut milk and cardamom and really liked it. So, this morning I thought, why not try that with oats? So glad I did! It's warm creamy and delicious! Everyone in the family loved it! : ) Here is my recipe.

Mamma's Island Oatmeal
1 Cup old fashioned rolled oats
1 Cup water
3/4 Cup light coconut milk
1/4 tsp. ground cardamom
1/4 tsp. cinnamon
1/4 Cup raisins
1/8 Cup sliced almonds
1/2 cup bananas and or mangoes, diced in large chunks (optional)
honey or agave nectar to taste (optional)

In a medium sauce pan, place oats, water, coconut milk, spices and raisins. Put on medium heat and stir occasionally until it's at your desired consistency, about 5 minutes or so. When done, serve in individual bowls and top with almonds, fresh fruit and honey or agave nectar and enjoy!

Hummus

One of Owen's all time favorite foods is hummus. He often asks for it at restaurants, and we usually get a chuckle from the wait staff, as most 2 year olds are asking for chicken fingers and french fries.

What's great about hummus is that it is full of protein and fiber and it makes a nice snack to refuel my non-stop action child! This is something that literally takes minutes to prepare and is much cheaper and fresher to make at home than buying it at the store. It's so versatile as well. I have made this recipe many different ways. Some of my favorite things to add to the puree is either a few kalamata olives, or 1/2 a roasted red pepper, 2 Tb. sun dried tomatoes, or 3 Tb. of chopped cilantro or basil.

Jamie Oliver is one of my favorite chefs. The man knows how to create good food. Most of his recipes are simple (which is right up my ally) and full of flavor. I discovered that his recipe for hummus (or as his cute English way of writing it "humous") is simply the best I have found yet. It comes out perfect every time. So, after years of making this, I am sharing his recipe with you!

Humous
Recipe adapted from: Jamie Oliver, The Naked Chef

1 12oz. can of chickpeas
1 small dried red chili (since I make this for Owen I omit this part or add very little cayenne)
1/2 tsp. ground cumin
salt and pepper to taste
1 clove of garlic, peeled
1 1/2 Tb. tahini (sesame seed paste, sold everywhere)
4 Tb. extra virgin olive oil
lemon juice to taste (approx. 2 Tb)
1 Tb. fresh parsley, basil or thyme

Rinse and drain the beans. In a food processor, finely chop the garlic, then add the chickpeas, chili, cumin and tahini and pulse until smooth. Add the salt, pepper, oil, lemon juice and fresh herbs to taste. Add a bit of water if you like yours a little thinner. Chill for at least 1 hour and serve. Have fun with the recipe and let me know if you come up with another delicious twist to add to yours!
Serve as a spread on a sandwich, or with crudites, pita triangles, or crackers, and enjoy!

Salmon Burgers

Once again, Catherine McCord has made my life easier! She is the author of Weelicious.com, a food blog that I follow religiously. When I have nothing planned for dinner and it's just Owen and I (because Adam is at work), her blog is the first place I turn to find a fast healthy dinner recipe. Tonight was the second time I have made her salmon burgers and they couldn't be any easier and nutritious!

Salmon Burgers (Serves 4)Recipe by http://www.weelicious.com/

1 Lb. Fresh Salmon, skinned (I actually used two 6 oz cans instead of boneless and skinless wild Alaskan salmon)
1 Egg
1 Tbsp Capers
1 Tbsp Fresh or 1 Tsp Dried Dill
1 Tbsp Oil

*Note, I added some carrot pulp to my burgers tonight only because I had it and thought, why not?! Feel free to add a small amount of other veggies to the food processor, like kale, or spinach etc...

Accompaniments: Lemon Yogurt Sauce, Mayonnaise, Avocado, Tomato or Lettuce
Buns or Rolls. (I made a quick tartar sauce with sweet pickle relish, lemon and mayo tonight)

1. Place the first 5 ingredients in a food processor and pulse until just combined (you should still see tiny pieces of salmon).
2. Form into patties and place on a sheet tray lined with foil or plastic wrap (mixture will be sticky. Using wet hands will make forming the patties much easier).
3. Cover and refrigerate the salmon patties for 1 hour. (I skipped this step and it was fine)
3. Heat oil over medium/high heat in a large skillet.
4. Cook the patties for 3 minutes on each side.
5. Place on a bun and top with desired accompaniments.
6. Serve.

Almond Butter Chocolate Chunk Cookies

This is one of the easiest gluten free cookie recipes I have ever come across. I was recently introduced to a magazine called Clean Eating. I LOVE it. I found this recipe on the last page of this months' issue and thought, only SIX ingredients, this is too easy not to try. Sure enough, easy shmeezy, delicious soft chewy cookies that don't ever get dry and hard! A must make cookie! Oh and the best part....it only takes 20 minutes from start to finish! Since there is no flour, you just need one bowl, so even the clean up is a cinch!

Almond Butter Chocolate Chunk Cookies
Clean Eating Magazine, March/April 2010 (Makes 20 Cookies)

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat (I used rapadura sugar from the bulk bins at my co-op. It is the least processed of all sugars. It is the raw sugar cane ground up to a brown powder. You can get it at any health food store, or whole foods)
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces

Preheat oven to 350 degrees F.
In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

*Sorry no pictures, they were eaten faster than they should have been!

Thai Noodle Salad

I first discovered Thai food when I was living in New York. Brooklyn had some pretty amazing Thai restaurants with delicious food, spicy martinis, and beautiful ambiance. I was hooked after my first experience. The dishes that involved coconut milk, lemon grass or peanut sauce always kept me coming back for more. The food is simple with few ingredients usually, but it always tastes so good!

Since I can't fly to NY on a whim and eat at Planet Thailand in Williamsburg, it was time to recreate it without leaving my kitchen. By the way, you'll get 100% of your daily vitamin C with this dish! It's great cold the next day out of the fridge for lunch too.

Thai Noodle Salad
Recipe adapted by www.babyfit.com

6 oz. dried vermicelli (thin rice noodles)
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 package of extra firm organic tofu (feel free to substitute this with chicken or shrimp)
2 tsp. sesame oil
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
1 tsp. sesame seeds for garnish
lime wedges for garnish

1. Place the tofu between two folded towels and place a heavy pot or pan on top of it for 10-20 minutes to release some of the water. Place tofu in terriayki or soy sauce marinade for a few minutes (or more if you have the time). Slice it in to cubes. Heat sesame oil in skillet on medium high heat and cook tofu until brown on all sides. About 5 minutes.

2. Cook vermicelli according to package instructions, drain and set aside.

3. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.

4. Add cooked pasta and toss to coat evenly

5. Stir in tofu, sweet red pepper, green onions and cilantro.

6. Serve with lime wedges.

*Note, you might want to double the recipe for the sauce. Though it was fine for us, I would have preferred a bit more sauce.

Mamma's Frittata

Quiche is one of our favorite dishes, but it's loaded with fat and calories from the crust. With a frittata, you get all the good stuff a quiche has without the cream and fattening crust, and in half the time. This breakfast is a great way to start your day. It's fairly quick to make, tastes great, and it's full of veggies and protein. Feel free to use whatever vegetables or cheese you have around that need using.

Mamma's Frittata
8 eggs
1 Tb. butter
1/2 cup milk
1/2 tsp. salt
1/4 tsp. ground black or white pepper
1-2 leeks, sliced (or you can use 1 small shallot, diced small)
5-6 small new potatoes, sliced thin
1 red bell pepper, diced
8-10 asparagus spears diced
1 package of frozen spinach, thawed and drained well (or use fresh if you can)
1 tsp. dried or fresh thyme
1 cup Swiss cheese, grated

Preheat oven to broil.
Melt butter in a large cast iron (or oven proof) skillet on medium heat.
Add potatoes, red peppers and shallots or leeks and saute for 3-5 minutes.
Place a lid on the skillet for 7-10 minutes, stirring occasionally, until potatoes are firm but tender.
Meanwhile, mix the eggs and milk with seasonings and set aside. I put all of my ingredients and mixed it in the blender for a few seconds.
When the potatoes are done, add garlic to the skillet and saute for 1 minute.
Add the spinach and asparagus and saute for another few minutes.
Pour egg mixture over the vegetables and stir.
Sprinkle the cheese evenly over the top and cook for about 4 more minutes until the eggs start
to set.
Place in the broiler for 3-4 minutes until lightly brown and fluffy.
Let it rest for a few minutes, slice and serve.

Mini Turkey Meat Loaves

This is probably the healthiest, yet best tasting turkey meat loaf I have had yet. I only cook chicken or turkey maybe once or twice every month, so when I do make it, I am always impressed when it actually turns out. My dear meat eating husband, Adam LOVED this recipe and asked me to post this one on the blog, so here it is.

Mini Turkey Meat Loaves
Recipe adapted from, Weelicious.com

1/2 Cup Spinach, (thawed and drained if using frozen) chopped
1/2 Cup Onion, chopped
1/2 Cup Red and or yellow Bell Pepper
1/2 Cup Baby Carrots, chopped
1 Egg, beaten
1 Garlic Clove
1 Tbsp Worcestershire Sauce
1 pinch dried Rosemary
1 pinch dried Thyme
1 tsp. dried Basil
*1/2 Cup soft Bread Crumbs (I put a slice of whole wheat sourdough in the food processor to make mine) * To make this gluten free, you can replace the bread crumbs with ground rolled oats instead.
1/4 Cup Cheddar Cheese, white or orange, shredded
1/4 Cup Cottage Cheese
1.25 Lb. Ground Turkey (93% lean ground meat)

1. Preheat the oven to 375 degrees.
2. Spray a nonstick muffin tin with vegetable oil cooking spray or grease with oil.
3. Place all of the ingredients, except the turkey, in a food processor and pulse until everything is combined and the vegetables are in tiny pieces.
4. Place the ground turkey and vegetable mixture in a bowl and thoroughly combine (using your hands is the easiest way to do it).
5. Place meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 40-50 minutes.
7. Cool and serve. We topped ours with organic ketchup, but is not necessary as this is really flavorful. Roasted and herbed Brussel sprouts and new potatoes were a nice side dish to this hearty meal.

Homemade Granola

This recipe was so easy, and by far the best granola I have ever had! I have been reading about this amazing bakery in Red Hook, Brooklyn called "Baked" for a while now. I decided to get their cookbook at the local library and I think I may just have to buy this one. I love cooking, but I have really taken to baking lately. Just in the past 2 days I have made macaroons (with egg whites), lemon bars (with the egg yolks), and this granola. I am tempted to make peanut butter chocolate chip cookies before the night is over as well. Keep your eyes peeled for more!

Easy Homemade Granola

Recipe adapted from, Baked, New Frontiers in Baking

2 cups roled oats

1/4 cup flax seeds

1 tsp. cinnamon

1/2 tsp. salt

3 Tb vegetable oil (I used grapeseed oil)

1/4 cup honey

1/4 cup packed light brown sugar

1 tsp. pure vanilla extract

1/3 cup whole almonds (I used sliced)

1/3 cup raw cashews (or any nut you like)

1/3 cup raisins

1/3 cup dried cherries

1/3 cup dried apricots (chopped)

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the oats and flax seeds with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar and vanilla. Wisk until combined.

Pour the honey mixture over the oats mixture and use your hands (A spoon was fine for me) to combine them until all the oats are coated with the honey mixture.

Pour the mixture onto the baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and flip the granola over with a metal spatula. Sprinkle the almonds over the granola and return to the oven for 5 more minutes.

Remove from the oven and flip over again and sprinkle the cashews over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then reomve from the oven. Let cool completely. Sprinkle with dried fruit and store it in an airtight container. It will keep for one week.

Serve with milk or yogurt and fresh fruit if you like.

Quinoa Risotto with Mushrooms and Thyme

We had a long fun day today and I had nothing planned for dinner tonight. Around 4:00 Adam got on Epicurious.com and we made the first quick thing he saw, which was a quinoa risotto. Quinoa is a super grain (actually a seed related to spinach) that is packed with complete protein and contains high levels of potassium and riboflavin, as well as other B vitamins and minerals. I am always excited to try any dish with this ingredient, and who doesn't like risotto? Right?

Turns out this dish was very easy, filling, healthy and good! Here's the recipe!

Quinoa Risotto with Mushrooms and Thyme

Recipe from, Bon Appetit January, 2010

1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced (I used a dried mixture of mushrooms and soaked them for 20 minutes in warm water....then used the soaking water for the quinoa, but it's not necessary.)
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
Grated Parmesan cheese

Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy.

Mix quinoa into mushroom mixture; season with salt and pepper. Top with cheese separately.