Black Bean Burgers

1 (15 oz) can black beans, undrained
1 (4 oz) can chopped green chilies or 1/2 cup salsa
1 cup plain dry bread crumbs
1 t chili powder
1 egg, beaten
1/4 c. yellow cornmeal
2 T oil

Mash beans. Stir in chilies (or salsa), bread crumbs, chili powder, and egg. Shape into 6 patties 1/2 inch thick. Coat with cornmeal. Heat oil in skillet on medium heat. Cook patties 5 - 10 minutes, turning once, until crisp and cooked on both sides.

Falafel

1 (15 oz) can chickpeas, drained
2 cloves garlic, finely chopped
1 egg, beaten
1 tsp. lemon juice
1 cup dry breadcrumbs
1 tsp. baking powder
seasoning salt to taste

Mash chickpeas until pasty. Add garlic, egg, and lemon. Slowly add breadcrumbs until mixture is not sticky, but will hold together; add more or less as needed. Add seasoning salt. Form 8 balls, then flatten into patties. Heat 1 inch oil in large skillet on medium high. Fry until brown.

Serve in tortillas with cucumber sauce (below) and toppings or burger style on a bun with your favorite toppings.

Cucumber Sauce
1 (6 oz) container plain yogurt
1/2 cucumber, chopped
1 tsp. dried dill weed
1 T mayo
salt and pepper

Combine. Chill 30 minutes.

Fettucine with Creme Fraiche (Cream)

Adapted from Peter Berley's Modern Vegetarian Kitchen

3/4 lb fettucine

2 T olive oil or butter

1 garlic clove, chopped

2 tbsp parsley, chopped

2 tbsp basil or cilantro, chopped

1 tbsp chopped chives

1 tsp finely grated lemon zest

1 c. creme fraiche (see below)

coarse sea salt

ground black pepper

1/4 c. parmesan cheese, grated

Cook pasta and drain. 

Use wide saute pan to warm oil over medium heat. Saute garlic 1 minute. Before it browns, add herbs and zest. Saute 30 seconds then stir in creme fraiche. Add salt and pepper then bring to a boil and remove from heat. 

Add pasta to pan and toss to coat. Add parmesan, toss again, and serve. 

Creme Fraiche- 

1 pint heavy cream

2 tbsp plain yogurt

Boil 1 quart glass jar for 10 minutes in large pot of water to sterilize. Air dry. 

In saucepan, heat cream to lukewarm. Transfer cream to glass jar and stir in yogurt. Store loosely covered with plastic wrap away from drafts for 24 to 36 hours. Cover tightly and refrigerate for 24 hours. It is now ready to use. Store in refrigerator for up to 1 week. 

Broccoli Cheese Soup

Have you noticed I like to cook soupy things? Mmmm, the nutmeg makes this recipe awesome! This one is inspired by a recipe from Here.

Ingredients:

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, peeled and chopped

salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar

To Prepare:

1. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.

2. Stir constantly and slowly add the milk in stages, maintaining creaminess.

3. Add the chicken stock in stages, whisking all the time.

4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20 minutes.

5. Add salt and pepper. Use hand blender to puree.

6. Add the grated cheese; stir until well blended.

7. Stir in the nutmeg and serve.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

2 tbsp canola oil
1 med onion
coarse salt
1 med sweet potato, peeled, cut into 1 inch chunks
1 (1-inch) piece fresh ginger, peeled and chopped
1 large garlic clove, chopped
1 tbsp curry powder
1 bay leaf
1 1/2 c. red lentils

There are two ways to make this recipe (that I have tried):
Option 1--
In small saucepan, boil 3 1/2 c. water.

Meanwhile, in large saucepan, warm oil over high heat. Add onion and pinch of salt. Saute, stirring occasionally.

Add sweet potato, ginger, garlic, curry, bay leaf and saute 1 minute. Pour in boiling water and stir in lentils. Reduce the heat to med low, cover, and simmer until lentils break down and potatoes are tender, 18 to 20 minutes. Season with salt.

Option 2--Saute all veggies in oil. Pour veggies and remaining ingredients into crock pot and cook on low for 6-8 hours.

Option 3?--Next time I am going to try pouring it all into the crockpot without the saute step and see how it turns out.

Junglelaya

Junglelaya

(Dave's version of Jambalaya)

3 large green bell peppers*

2 large sweet onions*

1 bunch celery*

2 cans diced tomatoes

2 cans tomato sauce

1 lb. andouille sausage, sliced on the bias

1 lb. chicken, cubed

1 lb. shrimp

1 lb. scallops

4 c. uncooked long-grain rice

6 c. chicken broth

2 c. water

salt

black pepper

paprika

thyme

oregano

basil

bay leaves

garlic powder

cayenne

the trinity*

Chop the trinity into medium sized chunks and saute in oil or butter over medium-high heat until the onions become translucent and the peppers begin to darken. Add the sausage and chicken and cook for a minute or two. Add the seasonings while the meat is cooking. The amount you add is according to your taste. Reduce heat to medium and add tomatoes and sauce. Let this cook for about ten minutes. Add broth and water and bring to a boil. Add rice and let simmer for about 15 minutes. Add seafood and cook for another 5 minutes. Serves a bunch of people. Mmm, mmm, tasty.

We were visiting family in Lincoln, Nebraska this past week and so requested that my bro-in-law, Dave, make Jambalaya. He's a good-old boy from Georgia and he knows what Jambalaya should taste like. This is very good stuff. The above recipe includes quite the array of meat and seafood. Its great even if you minus a few (I prefer it without sausage).

Uncle Dave says, "Eatyurjunglelaya!

Sunny Day Pasta

Sunny Day Pasta

by Tracy Belt (completely original - nice job Tracy)

2 boneless skinless chicken breast thawed, cut into pieces

spaghetti noodles, or any choice of pasta, cooked and drained

yellow squash

frozen corn

onions chopped 

minced garlic

salt

pepper

crushed red peppers

italian seasoning

fresh spinach leaves, chopped

sour cream

olive oil

(Most of my ingredients I just toss in, and I don't really measure how much I use, so other than the chicken you just "add to taste" the spices and however much of the other ingredients you want to use)

Saute onions and garlic in olive oil in skillet.  Add chicken and cook thoroughly.  Add seasonings and spices to taste.  Remove chicken from pan.  Put about one TBSP of olive oil in pan and add spaghetti (already cooked). Add 1/2 cup of water.  Add yellow squash, and frozen corn.  Cover and let the vegetables steam as long as desired.  Add chicken and spinach to spaghetti.  Add 1 to 1 and a half cups of sour cream and coat thoroughly.  Eat and enjoy!

I think Tracy is trying to outdo me. Not only did she make this one up herself but her pictures look much better than mine. Oh well, I'll just have to console myself in the fact that she did share some with me. I was impressed. Its yummy. Good idea to use sour cream.

Quick Black Bean Soup

Quick Black Bean Soup
inspired by Amy Hockema
2 cans (~16 oz. each) black beans
1/2 c. chicken or vegetable broth
1 c. salsa
1 tsp. cumin
1 tbsp. garlic powder

Combine, heat and blend until smooth (or blend and then heat). Top with sour cream and green onions (if desired).

My family really likes black bean soup and its so easy. Pair it with corn bread or naan bread (above post). If you make it often and want to use dry beans rather than canned, just cook a bunch ahead of time, divide them into bags according to the amount you need for each meal, then defrost and use in place of the canned.

Bow Ties with Sausage and Sweet Peppers

Bow Ties with Sausage and Sweet Peppers
by Dustin Belt (with help from Better Homes and Gardens)
8 ounces dried large bow ties (about 4 cups)
12 ounces spicy Italian sausage links (we used sausage links, sliced instead)
2 medium red sweet peppers, cut into 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 tsp coarsely ground black pepper
1/4 cup snipped fresh flat-leaf parsley

Cook pasta according to package directions. Drain; keep warm.
Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

I haven't tried this one yet. Looks great though. Dustin, your artistry is inspiring!

Florentine Lasagna

Florentine Lasagna
I think I got this one off a lasagna box - its been a while
1/2 pkg (8 oz) lasagna noodles
15 oz cottage cheese
2 c. shredded spinach
2 eggs, lightly beaten
1 1/2 tsp. garlic powder
salt and pepper
1 (26 oz) jar spaghetti sauce
2 c. shredded mozzerella

Preheat oven to 400 degrees. Cook noodles according to package. Drain and rinse. Combine cottage cheese, spinach, eggs, garlic powder, salt and pepper. Spread 1/2 c. sauce in 13x9 baking dish (sprayed with cooking spray). Layer noodles, 1/2 c. cottage cheese mixture, 1/2 c. cheese, 1/2 c. sauce. Repeat once. Top with remaining noodles, sauce and cheese. Bake 35 to 40 minutes.

Everyone has a lasagna recipe. This one is my favorite (although I haven't tried Tracy's yet (see below). I like it because its fairly simple and tastes great!

Bloomin' Lasagna

Bloomin' Lasagna
Tracy Belt found this recipe on the back of a ranch dressing bottle.
12 Lasagna noodles
4 Cups Leaf spinach, lightly packed
2 Cups Ricotta cheese
1 Cup Grated mozzarella cheese
1/2 cup Hidden Valley Light Original Ranch Dressing, divided
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 jar (26 oz) Pasta sauce, divided

Preheat oven to 350 F. Cook lasagna noodles according to package directions. Drain and cool. Mix spinach, cheeses, 1/4 cup ranch and seasonings in large bowl. Set 1/2 cup of pasta sauce aside. Pour remaining sauce into greased shallow casserole dish at least 10 inches in diameter. To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on each noodle and roll up. Place flowers, curly side up, in casserole dish. Mix remaining Ranch with pasta sauce; drizzle over each flower. Cover and bake for 30 minutes or until heated through. Makes 8 servings

I haven't personally tried this one yet, but isn't it beautiful? Looks absolutely yummy and easy to make. Great for when you want your lasagna to not only taste great but also be extra pretty. Nice job Tracy!

Basil Pesto

Basil Pesto

Modern Vegetarian Kitchen (yes, again)

1 1/2 c. whole almonds (blanched and peeled), walnuts, or cashews, lightly toasted

2 c. packed fresh basil leaves

2 plump garlic cloves, peeled and left whole

3 tbsp. lemon juice

1 tsp. finely grated lemon zest

3/4 c. extra-virgin olive oil

Coarse sea salt

In food processor, grind nuts to a meal.

Add basil, garlic, lemon juice, lemon zest and puree. Slowly add the oil and process until smooth. Blend in 1 tsp. salt and adjust seasoning to taste.

Serve at once. Cover any leftover pesto with a film of olive oil in a tightly sealed container and refrigerate for up to 2 weeks.

Pesto is my favorite thing about basil. I anxiously wait for my two cups of basil to appear. To me, it just doesn't grow fast enough. Now in a climate like California, I wouldn't have to be as patient. If you really want pesto, and you don't have the basil, parsley or cilantro works too. Just substitute 4 cups of parsley -or 2 c. cilantro- for the basil (and that version is best with walnuts or pine nuts). Pesto is just down-right delicious. Toss it with pasta, spread it on bread or on sandwiches. There is a recipe in Peter Berley's book for a pasta salad with any combination of blanched summer vegetables. You mix the pesto into a pourable sauce by combining 2/3 c. pesto, 1/4 c. red wine vinegar and 2 tablespoons of olive oil. Then you toss it all together. Great pasta salad. 

Garden Vegetable Ragout

Garden Vegetable Ragout with Pasta

adapted from Modern Vegetarian Kitchen

3 sprigs of fresh thyme

4 sprigs of fresh parsley

1/3 c. extra-virgin olive oil

2 red onions, chopped

Coarse sea salt

4 garlic cloves, chopped

2 zucchini, diced

1 large eggplant, peeled and diced

3 pounds ripe tomatoes, chopped

1 pound farfalle (bow-tie pasta)

black pepper

1/2 c. fresh basil leaves, torn

Tie together thyme and parsley with kitchen twine or wrap in cheesecloth. Set aside.

In a heavy saucepan over medium heat, combine oil, onions, 1/2 tsp salt and saute until lightly browned, 8 to 10 minutes. Stir in garlic and saute for 2 minutes.

Add all but pepper and basil leaves, raise heat and bring to a boil. Reduce heat to low and simmer, uncovered, 35 to 40 minutes.

Cook pasta according to package directions, transfer to bowl and toss with olive oil or butter.

Season the sauce with salt and pepper to taste. Remove and discard thyme and parsley. Stir in the basil and simmer 1 minute.

Toss pasta with sauce and serve.

This is one of my favorites. I love the flavors, especially with vine-ripened tomatoes. 

Pasta with Walnuts, Butter and Sage

Hi there! It's been a while since my last post but I'm just having too much fun this summer to stop and type up recipes. But keep your eye out for more coming up soon. 

Curried Lentil Soup

This is my favorite curry dish because it is so quick to make, healthy, and flavorful. Also, my daughters love making and eating chapati bread, which, if you have a wheat grinder, is a simple way to add bread to a curry dish. Original recipe found in Cook's Library Vegetarian.

Ingredients:

2 T butter

2 garlic cloves, peeled and finely chopped

1/2 t turmeric

1 t garam masala

1/4 t chili powder

1 t ground cumin

2 lb canned, chopped tomatoes

1 c. red lentils, washed

2 t lemon juice

2 1/2 c chicken or vegetable bouillon

1 1/4 c coconut milk

To prepare:

1. In large pot on medium low heat, melt butter and saute garlic.

2. Add spices and combine.

3. Add remaining ingredients and bring to a boil.

4. Reduce the heat, cover and simmer 25 minutes.

5. Serve with warm chapati bread or basmati rice.

Penne with Cauliflower, Pine nuts, and Raisins

This one is really good. Its one of those that makes you feel proud you made it. I didn't have saffron on hand and it was great without it. Pine nuts may be expensive but it only calls for 1/4 cup.

Lentil Tacos

These lentils make good tacos or taco salad. These are also nice if you want to make a big batch and freeze them for later. This was originally a crock pot recipe but I changed it because lentils are so quick to cook anyway. But if you want to do it in the crockpot, you just transfer everything to the crockpot right before you add the liquid. Low for 3 hours for somewhat crunchy and 6 hours for soft lentils.

Conference Bean Dip

What an amazing General Conference we had today. We had a recipe out of the Friend they called Conference Bean Dip. Basically a 7-layer dip. It was really good. We wrapped it in tortillas for dinner and the kids loved it.

Good news! Peter Berley has two more books out that look really good. They are definitely on my to get list. The Fresh Food Fast looks like my kind of book.

Zesty Tuna Pasta Toss

Here's a quick meal. Sabrina took one look at this dish, said no and pushed it away. Aubree actually liked it (except for the green onions - we picked those out). Its always a victory when Aubree or Sabrina likes it. I always use whole grain pasta, which is surprisingly good.

Peanut Sauce

This is a recipe that Nate's friend (thanks Becky) told us about and we were so excited because we have always been a big fan of spicy peanut sauce dishes in the restaurants and this one hits the spot. I was also excited to find this recipe because it introduced me to a new cookbook that I had a great time experimenting with (that was when I had a bigger kitchen). The picture may not look so appetizing and sugar snap peas may not be the best combo but it was all I had on hand. Oh yeah, a tip on fresh ginger - a little bit goes a long way - I keep mine in the freezer so it stays fresh and I don't have to buy it often.