Veggie Lasagne

Whole wheat or veggie lasagne noodles, cooked according to package directions

8 oz sliced button mushrooms

2 to 3 medium zucchini, grated

3 or 4 medium carrots, grated

1 can organic chopped tomates

1 can tomato sauce

1 can tomato paste

Fill tomato paste can with red wine and add that to sauce

1 medium yellow onion, chopped

2 cloves garlic, chopped or minced

1 medium carton lowfat cottage cheese

1/2 cup grated parmessan

2 cups grated mozarella

1 egg

Dried parsley, salt and pepper to taste

Saute’ half of onions, garlic, mushrooms, half of carrots and zucchini. Set to side for filling. Saute’ the rest of onions and garlic and add tomatoes, sauce, paste, and wine (throw in some Italian herbs, too).  Mix cheeses together with egg and parsley. In large baking pan, start layering some sauce, then noodles, a layer of veggies and a layer of cheese. Repeat until all ingredients used. Take remaining zucchini and carrots and make diagonal stripes across top of pan. Bake 30 to 35 minutes until fully cooked. Because of all the veggies, this lasagne will give off some excess liquid. Soak up with some good bread.

Chocolate Zucchini Bread

2 to 3 good size zucchini, shredded, for a total of 3 cups

3 cups AP Flour

2/3 cups sugar

2/3 cups virgin coconut oil, softened

4 eggs

1/3 cup cocoa powder

1 tsp vanilla

2/3 cup water or leftover coffee

1.5 tsp ground cinnamon

.5 tsp baking powder

2 tsp baking soda

.5 tsp salt

1 and 1/3 cup chocolate chips

Preheat oven to 350 degrees. Grease bottom of 2 large loaf pans and 1 mini pan. With hand beaters, mix coconut oil with sugar until incorporated. Add eggs , water, and vanilla and beat. Add dry ingredients and beat until incorporated, add zucchini and add just until mixed. Carefully fold in chocolate chips. Pour loaf pans 2/3 full of batter. Bake small pan 40 min., large ones 70 minutes.

Pecan Tarts

1 cup AP flour

4 oz butter (1 stick)

4 oz cream cheese

2/3 cup chopped pecans, plus 24 halves for topping

3/4 cup brown sugar

1 Tbsp vanilla extract

1 egg

pinch salt

2 Tbsp butter

Preheat oven to 350 degrees. You will need enough mini-muffin tins for 24 tarts. Soften stick of butter and cream cheese. Add flour and beat with hand mixer until incorporated. Cover and chill while making filling. Soften the 2 Tbsp of butter and beat with sugar, vanilla, and egg until smooth. Stir in chopped pecans. Take dough out of fridge and drop 1 tsp. dough into each muffin slot. Make an indentation with your thumb or knuckle (or a fancy tool from one of those home gourmet places). Put a teaspoon of filling in each slot. Top with pecan half. Bake 20 minutes, until golden brown. Allow to cool in pan, then remove by swirling teaspoon around the edge of each tart.

Variation: Can fill center with a teaspoon of jam and top with a berry. Custard and fruit would probably be good too, although I haven’t tried it yet. I would also think this dough would work for a savory filling, like a spinach quiche. Great dessert for parties where you just want to serve finger foods.

Pasta Bake

This is an easy, weeknight dinner.

3/4 lb. pasta of your choice (I used raditore)

1 can tomatoes (I like Muir Glen organic)

1 can tomato sauce

1 tsp Italian seasoning blend

1 can tuna packed in water (do not drain)

1 cup grated cheese, some sort of Italian blend is good

3 cups water.

1/2 cup chopped onion

1 clove garlic, minced

Preheat oven to 350 degrees. In a large, oven-proof skillet with lid, saute some onion and garlic in olive oil. If you aren’t cooking for kids, you could add 1/4 tsp. red pepper flakes and some anchovies too. Add tomatoes, sauce, tuna w/ water, and the water to pot. Bring to boil, add pasta, then turn down to a simmer and cover. Cook covered for 18 to 20 minutes, stirring occasionally. Add half a cup of cheese during last 5 minutes. Take lid off, sprinkle additional 1/2 cup cheese over top and pop the whole thing in oven for 10 minutes.

Variations: You could do this with ground beef, cubed chicken, or sneak in a bunch of shredded veggies and make it a little cheesier. Could probably substitute a can of cr. of mushroom soup for the tomatoes and some milk for the can of sauce and make an easy tuna casserole.

BEES AND NUTS POPCORN

1/4 cup air pop popcorn,  please pop in your air popper

1 cup peanuts, you could try another nut

1 stick butter

1 cup honey

melt butter and honey together. toss with popcorn and nuts. Bake on a cookie sheet with a Silpat sprayed with pam at 200 degrees for 1 hour.

Catnip Bubbles

1/4 Cup Dish Soap (phosphate-free, get one you can see through)*

2 teaspoons catnip herb

2 cups boiling water

1 Tbsp vegetable glycerin

Couple drops of catnip essential oil (optional)

Pour boiling water over catnip in heat safe container and steep for ten minutes. Strain well (coffee filter inside a fine mesh strainer would work well). Mix all ingredients together and store in container large enough for a bubble wand to fit in.  Because of the use of herbs, I would store this in the fridge and discard after a couple of weeks. Blow bubbles as you normally would.

*Do not buy a citrus scented dish soap. Cats tend to like mint, not citrus.

 

This recipe is just for fun. Use at your own risk.

KID’S “SUSHI”

Multigrain or veggie tortillas

peanut butter

jelly

bananas

ranch dressing

grated cheese

roasted turkey or ham

spinach leaves

grated carrots

Lay out several tortillas. For sweet ones, put on a layer of peanut butter, then jelly, then long thin slices of banana. Roll up and cut accross in about 1 inch sections.

For savory ones: spread on ranch dressing, then a layer of spinach leaves. Put a row of carrots, shredded turkey or ham and cheese down center of tortilla. Roll up and cut same as above. 

Cover and chill until ready to serve. Would be good with some cut up fruit or veggie stick for a complete lunch. Makes a nice picnic.

Scenting Liquid Soap

Looking for other people who make their own liquid soap. Anyone notice a problem when scenting their soap? Why do some fragrance/essential oils make the soap thicker or thinner? Is there a pattern? Maybe fragrances with perfumer’s alcohol make it thick? Citrus oils make it thin?

EASY GRANOLA

2 cups rolled oats

1 cup pecan halves

1/3 cup sunflower seeds

1/8 cup pumpkin seeds

1/8 cup flax seeds

1/3 cup honey

2 Tbsp olive oil

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 200 degrees. Toss all ingredients together in large bowl. Spread evenly onto Silpat lined baking sheet (can line with parchment if you don’t have a Silpat). Bake at 200 for 1 hour. Turn off heat and allow to sit in oven 1 additional hour. Store in airtight container.

Other ideas: Dried cranberries, orange zest and walnuts

Dried pineapple, coconut and macadamia nuts

Dried blueberries and walnuts

Banana chips and peanuts

 

Taboulleh with Quinoa and Chick Peas (Vegan)

*1 cup quinoa cooked with 2 cups water

1 can chick peas (garbanzo beans), rinsed and drained

1 bunch parsley, coarsely chopped (no stems please!)

1 cucumber, chopped (you can seed and peel if you want, but why?)

1 cup cherry tomates, split in half

1/2 cup organic, extra virgin olive oil

juice of 1 lemon or 1/4 cup red wine vinegar

salt and pepper to taste

*prepare quinoa first. Bring to boil, then reduce heat to simmer. Cover and cook for 15 minutes. Fluff with fork. Can be substituted in any recipe you would use rice for. Only grain that is also complete protein.

Allow quinoa to cool some. Toss all ingredients in large, non-reactive bowl. Cover and chill for at least 30 minutes to allow all flavors to mingle. Travels well and is a great lunch for vegans (lots of protein and veggies). Parsley is great for your kidneys (and your breath!).