Black Bean and Butternut Squash Burritos

I got this one from HERE.

I didn't have everything this one called for, like Daiya cheese, but threw in what we had.  I also used leftover sticky rice instead of making new brown rice.  We thought these were pretty filling and tasty.  It's pretty easy too especially if you've cooked your squash ahead of time.

Yield: 4 burritos or 3.5 cups of filling
Ingredients:

• 1 medium butternut squash, peeled, cubed, & roasted
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1-2 tsp olive oil
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper, or to taste
• One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
• 3/4 cup Daiya cheese
• 4 tortilla wraps (large or x-large)
• Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Butternut Squash and Quinoa Stew

I really really really loved this.  I thought it was delicious.  This comes from Mel's Kitchen Café. Here's the LINK.

 I cut up the chicken into bit-sized pieces instead of following the directions below and thought it turned out ok. The only thing I'm going to change next time is to add 4-5 cups of spinach. 

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 1/2 teaspoon dried oregano
• 4 cloves garlic, finely minced
• 4 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 can (14-oz) petite or regular diced tomatoes
• 3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
• 2/3 cup uncooked quinoa
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 cups chopped fresh spinach

DIRECTIONS

1. In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
2. Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.

Recipe Source: adapted from Cookin’ Canuck

Mark Bittman's Mac and Cheese

from Mark Bittman's How to Cook Everything

 

6 TB butter softened

salt and pepper

2 1/2 cups milk

2 bay leaves

16 oz. cut pasta

3 TB flour

1 1/2 cups grated cheddar cheese

1/2 cup parmesan cheese

1/2 cup bread crumbs

 

Butter a 9x13 pan.  Boil water for pasta.

 

Scald milk over med-low heat with bay leaves.  When small bubbles appear around milk's edge (after about five minutes), turn off and let sit.

 

Cook pasta to chalky white in the middle (when bitten-into)--about 3 minutes.  It should be underdone.  Drain and rinse in cold water.

 

Spread a third of your pasta in the pan, Sprinkle half the flour and dot with butter. Cover with 1/2 cup of cheddar. Salt and pepper.

 

Repeat previous step.

 

Lastly, spread remaining pasta and top with cheddar and parm.  Remove bay leaves from milk and pour milk over all.  Top with bread crumbs.

 

Bake at 400 degrees for 30-40 minutes until bubbling and browned on top.

 

 

My modifications: I use far less butter than is called for; I just dab some here and there, not measuring it at all.  I don't really measure the flour either.  I just do a dusting of it for each layer. I don't measure the cheese anymore either.  I did all the measuring the very first time I made it, but since then I kind of just eyeball it and it usually turns out ok.  I like to use penne or mini penne with this recipe and haven't tried any other cut of pasta yet.  It tastes especially yummy with fresh/real/non-pre-shredded parm.

Peanut Butter Cookie Dough Brownies

Ingredients

Brownie Layer:
Nonstick cooking spray
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks

Peanut Butter Cookie Dough Layer:
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt

Ganache Layer:
3/4 cup dark chocolate chips
1/4 cup heavy whipping cream
1/4 cup coarsely chopped salted peanuts

Directions
Heat the oven to 350 degrees F. Spray the bottom and sides of an 8 by 8-inch pan with cooking spray.

For the brownies, microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and add in the chocolate mixture. Stir in the flour, baking powder, salt and chocolate chunks. Spread the brownie mixture evenly into the prepared pan. Bake until the brownies are set and a toothpick inserted in the center of the brownies comes out clean, about 22 to 28 minutes. Remove from the oven and let cool for 30 minutes.

For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.

To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and sprinkle with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares and arrange on a serving platter to serve.

~ I made this yesterday for a church event... So yummy! I cheated and used a mix for the brownie layer. Use extreme caution as these require stron will power to resist!

Nicole

http://www.foodnetwork.com/recipes/peanut-butter-cookie-dough-brownies-recipe

Peanut Blossoms

These are some of my favorite cookies!

Cream:

½ c. margarine/butter

½ c. peanut butter (add gradually)

½ c. white sugar

½ c. brown sugar

Add:

1 egg

1 tsp vanilla

1 tbsp milk

Mix Together.

Add:

1 ¾ c. flour

½ tsp salt

1 tsp soda

Roll into balls; roll in sugar. Bake at 350 degrees for 8 minutes. Put a chocolate kiss in the center and return to oven for additional 2 minutes. 

Pizza Dough

So easy!

1/2 tsp. salt
3 1/2 to 4 c. flour (I usually do 3 cups of wheat and 1 cup of wheat)
 
Put these two ingredients in a large bowl. 

In the middle make a hole and put in
 
1 tbsp. yeast
1 1/2 cup warm water
2 tbsp. sugar
 
Leave 10 to 15 minutes to let the yeast soften.
Mix and knead 3 to 5 minutes.
Cover and let it rise for 10 minutes.
 
This make enough dough for two pizzas.
 
Heat oven to 425 degrees. Bake 10 to 15 minutes.

Turkey Taco Pie

1 cup chopped onion
oil
1 tablespoon taco seasoning
1 teaspoon chili powder
1/2 teaspoon pepper
1 can cream of mushroom soup
1 1/2 cups sour cream
3 cups cubed meat (turkey or chicken)
corn tortillas
grated cheddar cheese

Cook onions till tender in oil.  Add spices, soup, and cream.  Heat and stir till smooth and warm.  Add turkey/chicken.

Cover bottom of dish with fried tortillas. Add above mix.  Cover with tortillas and cheese.  Cook at 350 till hot and bubbly.

Other options: add a chopped bell pepper in with the onion.
Add a can of rinsed kidney beans to the mix (makes it a little more hearty).

play dough

1 cup flour
1/2 cup salt
1 cup water
1 tablespoon veg. oil
2 teaspoons cream of tarter
food coloring

Add everything together and heat it up in a pot. Keep stirring and it will start to produce lumps. You might think you're making a mess (you kind of are), but keep stirring until you have one big lump.

Then it's done. Let it cool off a bit and have fun!

If the dough is too wet, add some more flour at the end. If it is too dry, then a little water.

Store in an airtight bag or container and it will stay good to play with for at least six months.

One good thing about this recipe is it won't harm anyone if eaten.  It's also pretty salty and that usually deterred Eamon from putting it in his mouth when he was younger.  

Oven Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can of diced tomatoes with green chiles, drained
1 medium onion sliced
2 bell peppers (1 red, 1 green)

Preheat oven to 400 degrees. Place chicken strips in a greased 13 x 9 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serve on tortillas with desired toppings.

~Anna

Grilled chicken and corn salad with avocado and parmesan

1/4 cup fresh lemon juice

2 tablespoons chopped fresh rosemary

4 cloves garlic, finely chopped

3 tablespoons olive oil

Kosher salt and black pepper

2 6-ounce chicken breasts

3 ears corn (or 1 can corn)

5 cups baby spinach

1 avocado cut into bite-size pieces

2 ounces Parmesan, shaved

In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tbs of oil, salt and pepper. Transfer half the dressing to a small bowl and set aside. Add the chicken to the remaining dressing and turn to coat. 

Grill the corn and chicken, covered, turning occasionally until the corn is tender and lightly charred (4-6min) and the chicken is cooked through. If not grilling, this can be done on the stove top. 

In a large bowl, toss the chicken, corn, spinach and avocado with the reserved dressing. Sprinkle with the Parmesan. 

~Mitra

Red Curry

Tablespoon veg. oil

Red curry paste

Chicken 

Can of Coconut milk (I usually use Lite)

2 tbs sugar

2 tbs fish or soy sauce

1 tbs lemon juice

Green and/or red pepper

Pineapple (fresh or canned)

Carrots

Tomato (I usually use two romas)

Fresh basil to garnish

Cut up all your veggies to the size you desire.  Steam carrots till they're almost as soft as you'd like.  

As the carrots steam, heat oil, add meat, and two heaping teaspoons of curry paste in your pot (I use the Thai kitchen brand, it's not super hot, so if you like it spicier, add more).  Cook until meat is done.  Add coconut milk, sugar, soy sauce, lemon juice, peppers, pineapple, carrots.  Simmer on low for 15-20 mins.  Throw in the tomato for the very last few minutes.  Eat over sticky rice (or whatever you like).  Garnish with fresh basil if so desired.  

In the meantime, here's an old standby from my aunt Sierra who served her mission in Thailand and then worked for a few years in a Thai restaurant.  I used to make this every couple weeks and now make it monthly.  This is one of those super flexible recipes.  Sometimes I make it with meat, sometimes not.  You can add whatever of the veggies you'd like and if something sounds better, go for a try.  The other thing I love about this recipe is that it only takes two pots.  Cook the meat right up in your big pot. 

~Analynn

Crockpot Chicken

Here is one of my new favorite ways to do chicken for burritos or salads.

 

4 large boneless, skinless Chicken breasts

1/2 cup Salsa

1/2 cup Brown sugar

1 tablespoon Cumin

1 (4 oz) can diced Green chilies

6 ounces of Sprite ( 1/2 a can)

 

I also sometimes like to saute some onions and peppers to add to the mix as well as add some mango chutney, it tastes a lot like the bajio chicken salad this way. 

Throw all of the ingredients in a crockpot. Heat on low for 5-6 hours. Shred chicken and let simmer for another hour!

~Rachel

Pioneer Strawberry Jam

2 green baskets of strawberries - hulled and mashed a bit. (I figured this is about 24 oz.)

Add 2 cups sugar and bring to a boil. Cook for 8 minutes.

Add 1 cup sugar, bring to boil and cook for 3 minutes.

Remove from heat and pour into a glass bowl. Let stand at room temperature for 5-6 hours stirring occasionally.

Put in jars. Refrigerate for immediate use or seal with paraffin wax. You can also freeze.

This recipe is from Grandma Phyllis's cookbook collection, she calls it pioneer jam. This is an easy recipe to make without pectin. It set up great for me and is just the right sweetness. Phil remembers Tawna making this too. It yields about 28 ounces.