Tuesday, July 22, 2008

Warm Quinoa Cereal

1 cup 1% milk
1 cup water
1 quinoa (rinsed)
2 cups fresh berries
1/2 tsp cinnamon
1/3 cup toasted nuts
4 tsp honey

Combine mile, water & quinoa in medium saucepan. Bring to boil over high heat. Once boiling reduce to medium low heat and cover. Simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered for 5 minutes. Stir in berries and cinnamon. Top with nuts and drizzle with honey.

Pear Bread

This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely

Saturday, July 12, 2008

Grilled Veggie Paninis

In an effort to not use the oven during the heat, we're looking for anything and everything to grill these days. I came across this yummy vegetarian recipe that I modified a little bit. I made these for Chad and I and used some of the bread and cheese to make a "sandwich on a stick" (skewer) for Mia.

Ciabatta Bread or rolls
Zucchini - in 1/4" lengthwise slices
Yellow Squash - in 1/4" lengthwise slices
Eggplant - in 1/4" lengthwise slices
roasted red peppers
artichoke hearts
mozerella cheese
1/4 C pesto
1/4 C tepenade
olive oil
balsamic vinegar

Either grill or pan fry the zucchini, squash & eggplant until al dente. Spread pesto, tepenade (we actually didn't use this), and a splash of olive oil & vinegar on the bread. Layer the zucchini, peppers, squash (again didn't use), eggplant (didn't use), artichoke & cheese on the bread. Sprinkle with salt and pepper. Wrap the sandwiches tightly in tin foil that has been sprayed with Pam. BBQ for 10 or so minutes on each side. These are good hot but will stay together better if you let them cool for a bit. Yum!

Tuesday, July 1, 2008

Giant Whole Wheat Banana- Strawberrry Muffins

I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.