I made up this recipe for my family. I don't like using added sugar or artificial sweeteners, so the only thing that is sweet is the banana. They are delicious for a dessert or for a quick breakfast cookie.
No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed
Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.
Black bean burgers - Ultimate veggie burger
I have tried many times to make black bean or veggie burgers. Each time they are okay but seem to fall apart. Thus the burger waffle idea. I came across "The Ultimate Veggie Burger" recipe in the October 2010 Parents Magazine. I thought I'd give it a try. I was happily surprised that this recipe was the winner! I tore it out of the magazine so I could have it in my cookbook and wrote "* Winner!" on the top.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!
The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.
I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty!
The Ultimate Veggie Burger
Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil
How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.
*Can be gluten free if you purchase certain kinds of oats.
Breakfast Souffle
I did a breakfast meeting with my church this morning and made the following recipe. It was given to me by my Aunt. It was simple to make and quite tasty. This is great for a big gathering, and very filling.
Breakfast Souffle
12 eggs
4 c. cubed bread, about 8 slices (I used 1/2 a loaf of french bread)
1 lb. sausage, browned (optional, I omitted since we served sausage separately)
1 tsp dried mustard (optional, but I think this is the secret ingredient that makes it good)
dash of ground pepper
1 Qt milk
4 C. grated cheddar cheese
1 tsp. salt
In a greased 9 x 13 pan, place cubed bread and grated cheese. Mix eggs, milk, salt, pepper and dried mustard, and pour over the bread cubes. Sprinkle browned sausage over the top, and refrigerate overnight. Bake for 1 hour at 350 degrees.
Breakfast Souffle
12 eggs
4 c. cubed bread, about 8 slices (I used 1/2 a loaf of french bread)
1 lb. sausage, browned (optional, I omitted since we served sausage separately)
1 tsp dried mustard (optional, but I think this is the secret ingredient that makes it good)
dash of ground pepper
1 Qt milk
4 C. grated cheddar cheese
1 tsp. salt
In a greased 9 x 13 pan, place cubed bread and grated cheese. Mix eggs, milk, salt, pepper and dried mustard, and pour over the bread cubes. Sprinkle browned sausage over the top, and refrigerate overnight. Bake for 1 hour at 350 degrees.
Bread Pudding - French Toast Cake
I was given some left-over hard rolls from a party. I took them to feed to the ducks, but then figured I could try to make something out of it. This is what came out, bread pudding! I wasn't sure what texture bread pudding should be. This is really more like a cake than a pudding. My children called it "French Toast Cake." I made it twice since we had so many rolls. The second time was for breakfast, it was good!
Bread Pudding - French Toast Cake
Bread Pudding - French Toast Cake
Ingredients:
Stale bread - Enough to fill a 9x13 pan (you can use white or wheat)
6 eggs
3 cups skim milk
1/2 cup succanat (you can use brown sugar if you don't have succanat)
4 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
as needed vegetable oil spray
1. Break up the stale bread and spread into a sprayed 9x13 pan. (If it's not stale enough, then leave out until crusty.)
2. Mix all other ingredients together
3. Drizzle mixture onto bread pieces and fold in so that all the bread has been soaked
4. Bake at 350 degrees for 30 minutes
5. Enjoy! This has an almost cake-like texture.
Stale bread - Enough to fill a 9x13 pan (you can use white or wheat)
6 eggs
3 cups skim milk
1/2 cup succanat (you can use brown sugar if you don't have succanat)
4 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
as needed vegetable oil spray
1. Break up the stale bread and spread into a sprayed 9x13 pan. (If it's not stale enough, then leave out until crusty.)
2. Mix all other ingredients together
3. Drizzle mixture onto bread pieces and fold in so that all the bread has been soaked
4. Bake at 350 degrees for 30 minutes
5. Enjoy! This has an almost cake-like texture.
Ridiculously Easy Creamy Tomato Soup
I had a craving for creamy tomato soup and I came up with a great quick recipe! This is just a "theory recipe" since I did not measure, but that's what makes it ridiculously easy! :)
Creamy Tomato Soup
In a blender combine the following:
V8 original drink (or tomato juice, or x-brand vegetable juice)
cream cheese* - at least a spoonful or two
oregano - a couple shakes
basil - twice as much basil than oregano
garlic salt (or garlic powder) - to taste
onion powder or chopped dried onions - a couple shakes
Blend ingredients, then add flour to thicken and blend again. (I used rice flour.)
Transfer to a microwave safe bowl and cook for 3 minutes in the microwave.
Serve hot and enjoy! :)
* Along with the cream cheese, I also used whipping cream for the first try since I had some that needed to be used, it was a great addition! You can get creative with your "cream." Milk, tofu, cream, butter, dry milk, cheese, etc.
Creamy Tomato Soup
In a blender combine the following:
V8 original drink (or tomato juice, or x-brand vegetable juice)
cream cheese* - at least a spoonful or two
oregano - a couple shakes
basil - twice as much basil than oregano
garlic salt (or garlic powder) - to taste
onion powder or chopped dried onions - a couple shakes
Blend ingredients, then add flour to thicken and blend again. (I used rice flour.)
Transfer to a microwave safe bowl and cook for 3 minutes in the microwave.
Serve hot and enjoy! :)
* Along with the cream cheese, I also used whipping cream for the first try since I had some that needed to be used, it was a great addition! You can get creative with your "cream." Milk, tofu, cream, butter, dry milk, cheese, etc.
Tofu Broccoli Stir Fry
This tofu recipe is easy & delicious. There was none left after my family ate it so I'll probably double the recipe next time.
Tofu Broccoli Stir Fry
1 14 oz pkg Extra Firm Tofu
with...
Tofu Marinade:
4 T soy sauce
1/4 t garlic powder
1 t onion powder
2 T peanut butter
2 cups fresh broccoli or a 16 oz package frozen broccoli
with...
Broccoli Marinade:
1/2 t cornstarch
2 T soy sauce
cold water
canola oil
1. Mix together tofu marinade. Cut up tofu into cubes, add tofu to the marinade sauce and marinate if fridge for 2+ hours.
2. Mix together broccoli marinade. Add broccoli. (Cook fresh broccoli 2 minutes in microwave or defrost frozen broccoli .) Let marinate.
3. In large frying pan, brown tofu in canola oil. (The longer you brown the tofu, the better it tastes.) Add broccoli and stir fry until heated through and to your liking.
4. Eat and enjoy! :)
You can serve with brown rice.
Tofu Broccoli Stir Fry
1 14 oz pkg Extra Firm Tofu
with...
Tofu Marinade:
4 T soy sauce
1/4 t garlic powder
1 t onion powder
2 T peanut butter
2 cups fresh broccoli or a 16 oz package frozen broccoli
with...
Broccoli Marinade:
1/2 t cornstarch
2 T soy sauce
cold water
canola oil
1. Mix together tofu marinade. Cut up tofu into cubes, add tofu to the marinade sauce and marinate if fridge for 2+ hours.
2. Mix together broccoli marinade. Add broccoli. (Cook fresh broccoli 2 minutes in microwave or defrost frozen broccoli .) Let marinate.
3. In large frying pan, brown tofu in canola oil. (The longer you brown the tofu, the better it tastes.) Add broccoli and stir fry until heated through and to your liking.
4. Eat and enjoy! :)
You can serve with brown rice.
Cabbage and Apple Slaw
I never used to be a fan of cole slaw. As a kid I tried it only a few times and didn't really like it. A few months ago I had it and it was delicious! It's been said that your taste buds change every 10 years so if you didn't like something a while ago, try it again!
I had a basis for a recipe, then ended up making up my own. I only used a half a head of cabbage since I wasn't sure if the recipe would turn out well, but it did. I treated this like a dessert since it's a little sweet. This can easily be doubled.
Cabbage and Apple Slaw
1/2 head of cabbage, shredded (3-4 cups)
1 apple, chopped (I used a Gala apple)
1/4 c chopped walnuts
1/8 c apple cider vinegar
1/8 c apple juice
3/4 t honey
1 t dried parsley
1 t dried chopped onions
2 heaping T mayonnaise (I used light mayo)
1+ T lemon juice (this is an approximate. I just squirted some in there.)
salt & pepper to taste
1. In large bowl combine first 3 ingredients. In small bowl whisk together vinegar, juice, honey, parsley, onions, mayo, lemon juice. Add salt and pepper to taste.
2. Toss dressing into bowl.
3. Chill until ready to serve.
I had a basis for a recipe, then ended up making up my own. I only used a half a head of cabbage since I wasn't sure if the recipe would turn out well, but it did. I treated this like a dessert since it's a little sweet. This can easily be doubled.
Cabbage and Apple Slaw
1/2 head of cabbage, shredded (3-4 cups)
1 apple, chopped (I used a Gala apple)
1/4 c chopped walnuts
1/8 c apple cider vinegar
1/8 c apple juice
3/4 t honey
1 t dried parsley
1 t dried chopped onions
2 heaping T mayonnaise (I used light mayo)
1+ T lemon juice (this is an approximate. I just squirted some in there.)
salt & pepper to taste
1. In large bowl combine first 3 ingredients. In small bowl whisk together vinegar, juice, honey, parsley, onions, mayo, lemon juice. Add salt and pepper to taste.
2. Toss dressing into bowl.
3. Chill until ready to serve.
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