recipe books

In an attempt to get a bit more organized around the house, I've made up some binders for recipes that I like to use.  One contains main meals and is separated  into sections based on main ingredient.  The other has breakfasts, sides, and sweets.  In the front of each binder, I made a catalogue of recipes that I like to use from cookbooks on my shelf.  This helps me when I'm trying to remember which cookbook has that Black Bean Flauta recipe!  Here they are, nothing fancy!

Chocolate Peanut Butter Ricotta Creme

There's just about nothing I love more than chocolate and peanut butter, except maybe peanut butter and chocolate.  

Do you remember those old Reese's Peanut Butter Cup commercials?  

"You got your chocolate in my peanut butter!"

Well, here's a healthier, creamier version.  Plus, it's South Beach friendly.

Chocolate Peanut Butter Ricotta Creme

1 cup low fat ricotta cheese

1/2 tsp vanilla extract

1 1/2 Tbs light agave nectar

1 Tbs natural peanut butter

1 Tbs unsweetened baking cocoa 

Mix thoroughly. Sprinkle with 5-6 dark chocolate morsels.  Chill or eat immediately! 

Makes 2 servings 

Enjoy!

Roasted Rosemary Vegetables

My boys, who can be picky when it comes to veggies, ate these up!

Roasted Rosemary Vegetables

baby bella mushrooms

2 squash

1 zucchini

broccoli

salt

dried thyme

dried basil

lemon zest

sprigs of fresh rosemary

1. Preheat oven to 500.
2. Chop all the veggies.  
3. Toss in olive oil.  
4. Sprinkle with salt, thyme, and basil
5. Zest 1/2 lemon on veggies
6. Chop a few sprigs of rosemary
7. Place remaining rosemary on top
8. Cook for 10 minutes shaking tray 5 minutes in
9. Serve!

I like to squeeze some fresh lemon juice on mine.

Yummy Yummy!

Enjoy!

Slow Cooker Savory Beans

The original recipe for these Savory Beans comes from a really good cookbook titled, Not Your Mother's Slow Cooker Cookbook.

I used Bob's Red Mill 13 Bean Soup Mix.

Here's the gist of the recipe.  I made some changes along the way.

1.  Rinse beans 

2.  Cover with 3-4 inches of water

3.  Soak overnight or for 8 hours

4.  Drain water

5.  Put beans into large slow cooker

6.  Cover beans 3-4 inches with chicken broth, veggie broth, or water (or a mixture of all)

7.  Chop 1-2 onions and add in

8.  Chop 2 cloves garlic (I wish I'd used more.)

9.  Add a bay leaf (take out at end)

10.  Add spices that you like

11.  Cook on High 8 hours or until the beans are tender.

When I dished the beans up, I chopped up fresh chives and dill on top.  Then I added a couple dashes of Tabasco Chipotle Pepper Sauce.  Don't add too much or the flavor takes over.

Add cornbread if you wish and DIG IN!!

The kids needed some shredded cheese on top to help it go down, but they ate it.

Enjoy!

Image credit

Lunchbox #1

During the summer sessions at my boys' day care, we get to pack lunches.  Usually I'm dashing around the night before (hopefully) getting all the little goodies that I can find into their lunch boxes.  But now, I'm going to be proactive and write it all out so I'll know just what I need at the store.


I'll take pics once it's all put together.


1/2 peanut butter and jelly sandwich
      (self-ground peanut butter, homemade jelly, whole wheat grain bread)


Sliced grapes


Greek yogurt with blueberries


Cheese stick 
       (mozzarella for James and sharp cheddar for Mikey)


Apple sauce


Container with 2% milk




Sounds good!

Cooking with JuJu!: JuJu's Green Chicken

I can't wait to try this!

Cooking with JuJu!: JuJu's Green Chicken: Ingredients: Chicken breasts or tenders (boneless and skinless) 1/3 C Olive Oil 1 C Chicken broth 1/2 C white wine or chicken broth 1 lg b...

Roasted Tomato Pasta Sauce-Paste

Right about now, in the Gulf Coast of Texas, tomato plants everywhere are EXPLODING!!  

I always plant more than my family can eat and that would be all fine and good if my dad didn't do the same!  Secretly (actually, not so secretly) I LOVE IT!!  I love harvesting and preserving and cooking everything that comes from my yard.  It gives me a sense of connection and accomplishment.  I know I'm not alone...but that's one of the perks!  The solitude of a gal and her garden.

I harvest my tomatoes when they are just starting to turn pink or orange, and then let them ripen on my counter.  This ensures that I get more than the birds and stinkbugs!

On to the sauce!

I labeled the post for Sauce or Paste because depending on the type of tomatoes you use, you will get either.  

The pictured tomatoes are San Marzano, but Roma would work just as well for paste.

Harvest a big bunch of tomatoes!

Thanks, Dad, for the San Marzanos!

Roast the tomatoes with a few cloves of garlic.

Put olive oil, herbs, and some extra garlic in the blender.

Add Herbs, Oil, and Garlic to your taste

Add in roasted tomatoes and garlic.

Get a good whiff!

Voila!  Tomato Sauce/Paste

I made another batch with a mix of Cherry (Sweet 100), Celebrity, and Beefsteak tomatoes.  It was more SAUCY.

When I made the Lentil-ese Sauce, I used the San Marzano Paste, some Basil Pesto, and added in a bit of spaghetti sauce to make it a little less thick.  Sooo Good!

The main recipe that I adapted was this one from This Homemade Life.  I didn't use exact measurements in my sauce, but hers looks pretty darn good.