Tuesday, October 28, 2014

Crock Pot Steel Cut Oats


or, if you don't want to scroll so stinkin' far:


We doubled it and used almond milk.  Right around 7 hours worked out well.

For a double batch:
4 apples
3c milk
3c water
2c oats
4T brown sugar
2-3 T butter
1 t cinnamon
2 T ground flax seed
1/2 t salt

Kale Mushroom Egg Bake


Used less cheese than they said, and we still maybe had too much.  Turned out well though.

Sunday, October 26, 2014

Chicken Burgers

This was our summer swan song.  Grilled some wildtree chicken burgers with other assorted veg.  Pretty tasty.



Yum.  This was super easy, and it turned out deliciously.  We added a Parmesan cheese rind to the pot.  Didn't use nutritional yeast.  Cooked the pasta separately.  And used spinach instead of kale.


1 large Onion, peeled and chopped
2 large Carrots (or about 12 Baby Carrots), sliced like nickels
2 Celery Stalks, washed and chopped with leaves
4-5 Cloves Garlic, peeled and minced
8 cups (or 64-ish ozs) Vegetable Stock
2 tablespoons Nutritional Yeast (optional, but I've recently been cooking with it!)
2 cans (15.5 ozs) Diced Tomatoes
1 tablespoon Greek Spices (Oops. No Oregano. But my #FoodiePenPals box had a tin of Greek Spices!)
2-3 medium New Potatoes (red skin), scrubbed and diced
4-5 handfuls Chopped Kale (little to no ribs - I buy a big bag to last a week)
1-2 cups of Multigrain Pasta
1 can (15.5 oz) Cannellini Beans, drained and rinsed
S&P (salt and pepper - to taste) and Red Pepper Flakes

- Saute the onion, carrots and celery with 1 tablespoon of Olive Oil or Coconut Oil or try a Water Saute (without any oil) in a large pot over medium heat for 10 minutes.

- Stir in garlic - don't let it burn.

- Add vegetable stock, nutritional yeast, tomatoes, spices, potatoes, kale, pasta and beans.
Simmer for 30-45 minutes.

Tuesday, October 21, 2014

Tunisian Pepper and Potato Couscous

Deborah, pg 255.  Yum.  Made extra couscous this time.

Monday, October 20, 2014

Pumpkin Potato Soup with Kale

This is a Grant Farms recipe, and in case it disappears from the intertubes it's below.  Pretty tasty soup.  Needs a little gorgonzola or something on top.  We just put all the kale in with the soup instead of adding more when reheating like they say.


2 tbs olive oil

1 medium onion, chopped

3 to 4 cloves garlic, minced

3 tbs miso paste (a flavorful soy product, can be found in Japanese and health food stores)

2 quarts water

1 lb potatoes

1 pumpkin, about 1-3/4 pounds, to yield 1 pound when peeled and cubed

1/2 bunch kale, leaves only, washed and torn into bite-sized pieces

3 tbs minced parsley

Red wine vinegar to taste

Salt and freshly ground pepper, to taste

Hot ground pepper, to taste

Grated Parmesan cheese to pass at the table

Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate, and cook until the onion is just wilted. Add the garlic and miso; stir until the miso dissolves and colors the onion and garlic. Add the water. With the pot covered, bring liquid to just below the boil. Reduce the heat and simmer. Meanwhile, scrub the potatoes and cut them into 1/2-inch cubes. Peel and cut the pumpkininto 1/2-inch cubes. Add them to the pot. Simmer for about 20 minutes, or until the potato has cooked. The pumpkin will break up and thicken the soup. Just before serving, add the kale, the parsley, and the seasonings. Cook just long enough to wilt the kale, less than 1 minute. Pass the cheese at the table. Note: If you plan to serve the soup over several days, just add a little kale with each reheating.

Saturday, October 18, 2014

Garlicky Tacos

Yay for tacos!  Rick Bayless Garlicy greens tacos (with kale maybe?  or mustard greens or collards?) and added mushrooms.

Friday, October 17, 2014

Quinoa Slaw


Sorta mostly followed the recipe I think.  Except used way more cabbage I think.

Was pretty tasty.


Creamy Cashew Quinoa Cole Slaw
2 cups cooked red quinoa
1 avocado, diced
1/2 red onion, diced
1 red pepper, diced
2 cups organic broccoli slaw
2 cups julienned carrot
1 cup purple cabbage, shredded
3 stocks green onion, chopped
1/2 raw cashew pieces, roughly chopped/crumbled
Fresh juice from one lime

Combine all of the above in a big bowl.

Cashew-Sesame Dressing
3 tbsp cashew butter (or peanut butter, or almond butter… any natural, delicious nut butter will do!)
1 tbsp toasted sesame oil
3 tbsp tamari or soy sauce
1/8 cup rice vinegar
1/2 tbsp minced garlic
1 squeeze agave nectar or honey
1-2 big squeezes of Sriracha (optional, if you like it spicy!)
Shake it all together in a mason jar or other tightly sealed container – if the dressing seems a little too thick (depending on the consistency of your nut butter) feel free to add a couple splashes of hot water or some more rice vinegar.
Toss the slaw with your dressing and voila! It’s ready. Garnish with additional cashews, lime wedges, and/or cilantro sprigs.
If you want the flavors to really mix together, you can make ahead and leave it in the fridge for an hour or two before serving. This will keep well in a tightly sealed container for a couple days. Should make 4-6 servings, depending on if you’re eating it for a main course or a side. I like to eat a lot of it, obviously.

Tuesday, October 14, 2014

Pumpkin Polenta with Spinach and White Beans

Rachel Ray, #211.  We used quick-cooking polenta, and the texture of the polenta was not nearly as good.

Mostly followed the recipe this time.

Sunday, October 12, 2014

Beef and Ale Stew

Jamie Oliver, pg 180.  We did the hot-pot variety with sliced potatoes on top.  Turned out pretty tasty.  Just used a package of "stew beef" from the store.

Red Lentil Stew

Jamie Oliver, pg 137.  Spinach, carrots, celery, etc.  Pretty tasty easy soup.

Friday, October 10, 2014

Sausage Pizza

Pizza night!  Made it with sausage, spinach and pickled peppers.

Thursday, October 9, 2014

Good Old Chili Con Carne

Jamie Oliver, pg 172.  We did not brown the beef beforehand this time, but we did use an extra can (well, box really) of kidney beans.

This is a pretty tasty chili recipe.

Tuesday, October 7, 2014

Shrimp Fettuccine

Wildtree #7.  Was pretty good.  Next time we should drain some of the shrimp liquid and then add more seasonings.  We added spinach to the pan, because why not.

Monday, October 6, 2014

Kale Cannellini and Sausage Soup


Made this standard soup, but we didn't put tortellini in it because we way over-kale'd it.  But it was still good without it.

Friday, October 3, 2014


Oh yea, paella!  1080 recipes, pg 201.  Mostly sorta followed the recipe.  Used 1 lb shrimp, .4 lb squid, package of chorizo picante.  Didn't make a stock, but used a can of seafood stock plus a jar of clam juice.  Arborio rice.

Sauteed the chorizo for a few minutes, then added a diced onion and then the green peppers.  Then proceeded as directed.  Mostly didn't stir the pot once we put everything in.

Verdict: really good flavor, but the rice wasn't the correct texture.  Too mushy.  Maybe rinsing the rice, or using something other than arborio?

Happy anniversary to us!