Wednesday, January 20, 2010
it's been a while
I really don't know who looks at this blog. Especially since I have been so bad at updating it. If you do look at it I'm sorry for being absent for a while. While I make no promises I will try to be better at posting my new recipes. I've started up the eating plan on the eat to live diet again. I do plan on doing better this time around. But I still enjoy trying new recipes and I love to see my husband's face when he tries it and loves it. My daughter is also in the very picky stage so hopefully she'll benefit from these new recipes as well. So my goal is to try 2-3 new recipes a month. I'm hoping to do better than that but I figure if I put the goal low than I won't be disappointed. Anyway. Have a great day!
Friday, October 2, 2009
Chocolate Zucchini Bread
This was the second recipe of the week that I made. It's very chocolatey but so yummy.
Ingredients:
3 eggs
1 c. oil
2 1/4 c. sugar
2 c. peeled and grated zucchini
3 tsp. vanilla
2 1/4 c. sifted flour
1/2 c. cocoa
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1 (8oz) bag mini chocolate chips (large ones sink to bottom of loaf)
Mix eggs, oil, sugar, zucchini and vanilla in bowl. Sift and measure flour add to zucchini mixture. Add and mix remaining ingredients. This bread comes out of pan better if you line bottom with wax paper. Grease pan whether or not you use wax paper. Makes 2 bread size loaves. Bake at 350 degrees for 30 minutes. It may need longer time depending on your oven. Check middle with toothpick.
Ingredients:
3 eggs
1 c. oil
2 1/4 c. sugar
2 c. peeled and grated zucchini
3 tsp. vanilla
2 1/4 c. sifted flour
1/2 c. cocoa
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1 (8oz) bag mini chocolate chips (large ones sink to bottom of loaf)
Mix eggs, oil, sugar, zucchini and vanilla in bowl. Sift and measure flour add to zucchini mixture. Add and mix remaining ingredients. This bread comes out of pan better if you line bottom with wax paper. Grease pan whether or not you use wax paper. Makes 2 bread size loaves. Bake at 350 degrees for 30 minutes. It may need longer time depending on your oven. Check middle with toothpick.
Banana Bread
I've been baking a lot this week. I love to bake. The only problem is I eat these sweet treats along the way. Baking what I have been this week reminds me of fall and of the holidays and makes home smell so good. This was the first recipe that I made.
Banana Bread
1 c. sugar
1/2 c. shortening or butter
2 eggs, beaten
2 c. flur
1 tsp. soda
1/2 tsp. salt
1 c. nuts (optional)
3 or 4 very ripe bananas
1 tsp. vanilla
Mix sugar, shortening, and eggs together. Add dry ingredients and nuts. Add bananas and vanilla. Makes 2 loaves. Bake at 350 degrees. Check after 45 minutes.
Banana Bread
1 c. sugar
1/2 c. shortening or butter
2 eggs, beaten
2 c. flur
1 tsp. soda
1/2 tsp. salt
1 c. nuts (optional)
3 or 4 very ripe bananas
1 tsp. vanilla
Mix sugar, shortening, and eggs together. Add dry ingredients and nuts. Add bananas and vanilla. Makes 2 loaves. Bake at 350 degrees. Check after 45 minutes.
Oven Chicken Fingers
Since I've been trying to eat healthier I haven't been cooking a lot of different or new recipes. But last night my mom made this recipe for a family in the ward and we made extra for the rest of our family. It's really good and great for kids. We didn't make the sauces for it but I'm sure they are delicious with it.
Oven Chicken Fingers
1 c. Italian bread crumbs
2 T. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable oil
6 boneless skinless chicken breast halves
Honey Mustard Sauce
2 T. cornstarch
1 c. water, divided
1/2 c honey
1/4 c prepared mustard
Cranberry Orange Sauce
1/4 c. sugar
3 t. cornstarch
1/2 c. fresh or frozen cranberries
1/2 c orange juice
1/4 c. water
Directions:
In a plastic bag, mix bread crumbs and parmesan cheese, set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2 -in. thickness: cut into 1-inch wide strips. Dip strips in oil: coat with crumb mixture. Place on greased baking sheet. Bake at 350 for 20 minutes on each side or until golden brown.
Directions for sauces:
Combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring contantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 T. water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. Makes 6 servings.
Oven Chicken Fingers
1 c. Italian bread crumbs
2 T. grated parmesan cheese
1 garlic clove, minced
1/4 c. vegetable oil
6 boneless skinless chicken breast halves
Honey Mustard Sauce
2 T. cornstarch
1 c. water, divided
1/2 c honey
1/4 c prepared mustard
Cranberry Orange Sauce
1/4 c. sugar
3 t. cornstarch
1/2 c. fresh or frozen cranberries
1/2 c orange juice
1/4 c. water
Directions:
In a plastic bag, mix bread crumbs and parmesan cheese, set aside. In a small bowl, combine garlic and oil. Flatten the chicken to 1/2 -in. thickness: cut into 1-inch wide strips. Dip strips in oil: coat with crumb mixture. Place on greased baking sheet. Bake at 350 for 20 minutes on each side or until golden brown.
Directions for sauces:
Combine the sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring contantly. Cook and stir 2-3 minutes more, crushing the berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 T. water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping. Makes 6 servings.
Wednesday, August 5, 2009
SUMMER FRUIT PIE
I LOVE this recipe. It's from Dr. Fuhrman's website. It's his diet plan that I am following. It really satisfies my sweet tooth and is so refreshing. Me and my family have made it the last couple of nights because it is so good.
I would love it if anyone has any other vegetarian recipes that they would like to share. You can email me at lindsey_pfeil@yahoo.com or comment on this post. Thanks!
SUMMER FRUIT PIE
Ingredients:
Pie shell:
1 cup almonds
1 cup dates, pitted (medjool are preferred)
Pie Filling:
3 bananas, sliced
1 teaspoon lemon juice
2 kiwis, sliced
1 quart organic strawberries, sliced
1 pint blueberries
1/2 cup vanilla soy milk
1/2 bag frozen strawberries or 1 pint fresh organic strawberries
2 dates
Instructions:
Make pie shell by placing almonds in a food processor and processing until very fine. Add dates and process until chopped and mixed well. Press mixture in a pie plate to form shell.
To make the filling spread bananas on the crust, pressing down slightly. Sprinkle lemon juice over the bananas. Place kiwis, strawberries and blueberries over the bananas. Place the soy milk, frozen strawberries and dates in a blender and blend until smooth. Pour blended mixture over the fruit. Decorate with fruit as desired. Cover and freeze for at least two hours before serving.
I would love it if anyone has any other vegetarian recipes that they would like to share. You can email me at lindsey_pfeil@yahoo.com or comment on this post. Thanks!
SUMMER FRUIT PIE
Ingredients:
Pie shell:
1 cup almonds
1 cup dates, pitted (medjool are preferred)
Pie Filling:
3 bananas, sliced
1 teaspoon lemon juice
2 kiwis, sliced
1 quart organic strawberries, sliced
1 pint blueberries
1/2 cup vanilla soy milk
1/2 bag frozen strawberries or 1 pint fresh organic strawberries
2 dates
Instructions:
Make pie shell by placing almonds in a food processor and processing until very fine. Add dates and process until chopped and mixed well. Press mixture in a pie plate to form shell.
To make the filling spread bananas on the crust, pressing down slightly. Sprinkle lemon juice over the bananas. Place kiwis, strawberries and blueberries over the bananas. Place the soy milk, frozen strawberries and dates in a blender and blend until smooth. Pour blended mixture over the fruit. Decorate with fruit as desired. Cover and freeze for at least two hours before serving.
Monday, August 3, 2009
BUTTER BEAN SOUP
I really like this recipe. I had never tasted a butter bean until this soup. It's really filling and has a lot of veggies in it. Soup goes a long way and helps me to feel full and pretty much everything in it is good for you.
BUTTER BEAN SOUP
Ingredients:
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 cups of water
1 can of vegeatable broth
2 cans (16 oz) Bush's Butter Beans, drained (Large, baby, or speckled)
1 can (14 oz) diced tomatoes
1 teaspoon basil
In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20-25 minutes or until slightly thickened. Add salt and pepper to taste.
BUTTER BEAN SOUP
Ingredients:
1 1/2 cups celery, finely chopped
1 cup carrots, finely chopped
3/4 cup onion, finely chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
6 cups of water
1 can of vegeatable broth
2 cans (16 oz) Bush's Butter Beans, drained (Large, baby, or speckled)
1 can (14 oz) diced tomatoes
1 teaspoon basil
In large pan, cook celery, carrots and onion in oil until soft. Add flour; cook and stir for 1 minute. Gradually add water, stirring until smooth. Add remaining ingredients; bring to a boil. Reduce heat; simmer for 20-25 minutes or until slightly thickened. Add salt and pepper to taste.
My new way of eating and BEAN ENCHILADAS
I know it's been over a month since I posted a recipe. Noelle has kept me pretty busy lately. I've also started a new diet I guess you could say. So everything I'm eating for now is almost all vegetarian. More like vegan. Almost everything I'm eating is all natural. It's all about loading up on fruits, veggies, and beans with a couple extras on the side such as some low calorie dressing, nuts, bran flakes, soy milk, and whole weat breads and rice. I'm not saying that I will never have sugar or meat again. Heck no! But I'm learning a lot about food and health and I'm feeling pretty good as well.
So the recipes I'm going to post are going to be mostly vegetarian. I'll try to find new recipes for Michael but not as much, for now anyway. Don't worry. Michael is okay with that. He helps me to resist the food that, for now, I don't want. Here is a recipe that we made last week. Keep in mind there is not a lot of salt in these recipes. So if you like salt you have to add it to your liking. I love this recipe because it gives me variety when sometimes all I eat is salads.
BEAN ENCHILADAS
Ingredients:
1 large can of enchilada sauce
1 green pepper, chopped
1/2 c sliced onion
1 c salsa
2 c canned cooked beans
1 c corn (frozen)
1 tsp cumin
1 tsp chopped cilantro
6-8 corn tortillas
1-2 Avacados, chopped
Heat enchilada sauce in pan on stove, on low-medium heat. Saute green pepper and onion in a skillet with 2 tbsp of salsa, until tender. Stir in beans, corn and seasonings. Dip tortilla in hot enchilada sauce, spoon about 1/4 c - 1/2 c of bean mixture on each and roll up. Place in baking dish. Pour extra enchilada sauce and bean mixture over the top of enchiladas. Bake at 375 degrees for 15 min. Place chopped avacodos in a bowl to serve over enchiladas.
So the recipes I'm going to post are going to be mostly vegetarian. I'll try to find new recipes for Michael but not as much, for now anyway. Don't worry. Michael is okay with that. He helps me to resist the food that, for now, I don't want. Here is a recipe that we made last week. Keep in mind there is not a lot of salt in these recipes. So if you like salt you have to add it to your liking. I love this recipe because it gives me variety when sometimes all I eat is salads.
BEAN ENCHILADAS
Ingredients:
1 large can of enchilada sauce
1 green pepper, chopped
1/2 c sliced onion
1 c salsa
2 c canned cooked beans
1 c corn (frozen)
1 tsp cumin
1 tsp chopped cilantro
6-8 corn tortillas
1-2 Avacados, chopped
Heat enchilada sauce in pan on stove, on low-medium heat. Saute green pepper and onion in a skillet with 2 tbsp of salsa, until tender. Stir in beans, corn and seasonings. Dip tortilla in hot enchilada sauce, spoon about 1/4 c - 1/2 c of bean mixture on each and roll up. Place in baking dish. Pour extra enchilada sauce and bean mixture over the top of enchiladas. Bake at 375 degrees for 15 min. Place chopped avacodos in a bowl to serve over enchiladas.
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