Best Poppy Seed Dressing, Ever

Poppy Seed Dressing
adapted from Our Best Bites

1/3 c white (or white wine) vinegar
1 tsp kosher salt
fresh ground pepper (about 1/2 tsp)
1/2 c agave nectar
1 tsp Dijon mustard
2 green onions, roughly chopped
1/3 cup oil (vegetable if you must, but avocado oil would be healthier)
1 tsp poppy seeds

*I use my immersion blender for this recipe, but a regular blender would work also.

Stir together vinegar, salt, pepper, agave nectar, and mustard. Start blender. With blender running, add green onion, then stream in oil. Turn off blender, and transfer dressing to a jar or carafe. Stir in poppy seeds.

*Delicious on all salads, but especially with the following combination:
spinach
sliced strawberries
chopped green onion
peeled and chopped cucumber
toasted, sliced almonds

Roasted Vegetable Wrap

Um, sorry I'm a slacker? 

Ok, I really love summer. Vegetables everywhere! This was a great way to use up those farmer's market veggies that I keep piling onto my tiny kitchen counter.

Roasted Vegetable Wraps

2 Japanese eggplants

1 medium zucchini

1 medium crookneck squash

olive oil

salt and pepper

roasted red peppers (or make your own!)

fresh spinach

tomato

cheese (optional, great with or without)

large tortillas (I used spinach from Earth Fare)

Southwest Ranch Dressing (recipe below)

Preheat the oven to 400. Prep two cookie sheets with parchment paper - you can also put cooling racks on top of the cookies sheets to raise the vegetables, but it's not necessary. Thinly slice the eggplant, zucchini, and squash lengthwise (use a mandolin if you have one). Brush with olive oil and sprinkle with salt and pepper and put the veggies on the cookie sheets. Roast for 10 minutes at a time, checking on the tenderness of the veggies each time. Roast until not crunchy at all (mine took about 20 minutes).

Southwest Ranch Dressing
adapted from Budget Bytes

3/4 cup plain Greek yogurt

1/4 cup mayo

1/2 cup buttermilk

1/2 tsp salt

1 tsp garlic powder

1 1/2 tsp chili powder

1/2 tsp cumin 

dash of hot sauce

To assemble:

Spread the dressing on the tortillas, then layer roasted veggies, spinach, peppers, tomatoes. Roll tightly and enjoy! 

Pancakes with Apple Nut Topping

Pancakes are a frequent meal at our house and I am always looking for different ways to top them. There has not been artificial maple syrup in our house for years. Some of our frequent toppings are:
-REAL maple syrup, in a separate container for dipping because it is pricey
-jam
-yogurt
-yogurt and jam
-apple nut topping

The apple nut is my new favorite and a very proud personal creation.

Apple Nut Topping
3-4 C. Granny smith apples, cored, peeled and sliced
1/2 C.raisins
1/2 C. slivered almonds or other favorite nut
3/4 tsp. nutmeg
3 Tbp. honey
3/4 tsp. cornstarch

Heat the apples in a medium saucepan until tender. Add the nuts, raisins, nutmeg, and honey and cook a few more minutes. In a small measuring cup, mix the cornstarch with enough water that it is dissolved and pourable. Slowly add it to the apple mixture.

Serve it over your favorite pancakes. I like to add it to the pancakes with yogurt on top. Yum! And for those who do not have a favorite pancake recipe, here is a really great basic one.

Pancakes
1 1/2 C. wheat flour
3 1/2 tsp. baking powder (bought fresh or DIY)
1 tsp. salt
1 Tbp. sugar
1 1/4 C milk (soy or almond can easily be substituted for lactose free)
1 egg
3 Tbp. oil

Mix the dry ingredients then add the wet ingredients. Drop the batter on a hot skillet 1/4 C at a time. When bubbles have risen to the top of the pacake you know it is time to flip them.

Go breakfast crazy! Everyone will love it.

Dinner Tonight

Not very often lately, but sometimes, I just want to cook all day. Today was one of those days. This is a really rough post, but it's late at night. I just want to remember what I did, so sorry if it's a little confusing :) 

Stuffed Peppers and Creamy Corn

Old-Fashioned Apple Crisp

Stuffed Peppers
*I'm really sorry, but I really stink at quantities for stuff. I'll go back and do this again and measure everything sometime, but right now I just want to get it all down.

three large green bell peppers
cooked brown rice
canned black beans, drained and rinsed
canned diced tomatoes
grated monterey jack cheese
green onions, chopped
garlic powder
chili powder
black pepper
seasoned salt
paprika
cilantro

Slice the top off of the green peppers and take out all seeds and ribs. Mix stuffing ingredients (everything else) together and stuff the peppers. Bake at 375 for about 35 minutes. Delicious.
*There are several different fillings you can do for stuffed peppers - you don't have to have cheese in them (steph! :) ). Another way I have done them is to cook bulgar wheat, diced carrots, chopped red bell peppers, onions, and italian herbs (oregano, thyme, rosemary) and stuff it with those. It would also be good to do cooked turkey sausage, brown rice, zucchini, spinach, and stuffing spices (thyme, celery salt, rubbed sage, etc) inside the peppers. They're such a versatile dish.


Creamy Corn

16 oz frozen corn (don't need to thaw)
1/2 yellow onion, chopped
2 green onions, chopped
1 small zucchini, chopped
1 medium carrot, grated
1 can cream of celery soup
4 oz reduced fat cream cheese
1/4 cup milk
black pepper
*needed some garlic powder and chives. would also be good with some parmesan cheese added*

Add corn, onions, zucchini, and carrot to a small-ish crock pot (I think mine is a 3 quart?) and stir to mix. In a medium bowl, whisk together soup, cream cheese, milk, and seasonings. Pour over the vegetables in crock pot. Cook on high for 4 hours, then stir well and cook for another half hour to an hour.


Old-Fashioned Apple Crisp


ok, I used Ina Garten's recipe here  for this, but I did make some changes:

- i didn't have any orange juice, so I omitted both lemon and orange juices
- i only had dried lemon and orange zest, so i added about 1/2 tsp of both
- i only used about 1/4 cup sugar in the filling
- i also added about 1/8-1/4 cup of AP flour to the filling
- i used a mixture of golden delicious, granny smith, and fuji apples
- i used quick cooking oats in the topping, but i recommend using old fashioned instead
- i also recommend only using about 3/4 cup of flour. her 1 &1/2 is way too much
- i didn't add salt to the topping, but i did use salted butter
- i cooked it for about an hour and a half instead of an hour

all in all, it was delicious, especially with vanilla ice cream. my two year old son was a big fan :)

Secret to Baking Powder biscuits...

and the secret is... BAKING POWDER! Ok, so your saying to yourself that is not quite a secret. Well, I beg to differ.

Commercial, double acting baking powder loses its effectiveness with age. And how fast do you really use a can of baking powder? So mine is always old and less effective. So to save your pocketbook and make your biscuits extra light and fluffy, mix your own baking powder before you use it!

DIY Baking Powder
1/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. cornstarch
= 1 tsp. baking powder

You can also make it in larger batches (although still small enough you will use it quickly).
**Hint: cornstarch soaks up moisture so the mixture will store well. You can leave it out if you are mixing it up to use immediately.**

I used it in my last batch and even with whole wheat flour they were light and fluffy!

Baking Powder Biscuits
2 C. flour (I like to use at least 1/2 whole wheat)
1 Tbp. baking powder
1/4 tsp. salt
1/3 C. shortening
3/4 C. milk

Mix dry ingredients. Use a pastry cutter, fork, or your fingers to "cut" the shortening into the dry mix. Add the milk and mix until wet. Knead the dougha few times and roll out on a floured surface until 1/2" thick. Cut with a biscuit cutter or something else to make them nice and round. Bake on 450 degrees F for 10-12 minutes or until browning.

Baking Powder Drop Biscuits
Use the same steps as above but increase the milk to 1 C. and drop by spoonfuls onto a greased baking sheet. Cook the same.

Next time I will give you something extra yummy to eat them with!

Thai Style Peanut Butter Noodles

Please excuse the messy bowl. I was in a hurry to eat these...

I love peanut butter. Have I mentioned that before? I LOVE PEANUT BUTTER. Thankfully, my boys do as well. It was the only source of protein I could get down my son for the longest time. We’ve had more than our fair share of peanut butter and jelly sandwiches in the past year, that is for sure. But sometimes, I think peanut butter gets stuck in the “sweets” category. I know it’s stuck there for my husband. He is not a fan of this dish. Like, not at all. Won’t touch it. Ever again. But the little bug and me? Oh, we can devour this stuff. I love peanut butter used in savory applications. It goes SO WELL with Thai flavors. And put it on noodles, my other favorite type of food? Mm. Mm-mm.

This is pretty much what I do for this dish. I have a hard time paying attention to quantity when I play with a recipe. I usually end up adjusting things a couple of times before I’m satisfied, so you may need to play around with this one until it tastes good to you. Just remember – go easy on the sugar! This is supposed to be mostly savory.

Thai Style Peanut Butter Noodles

Adapted from Ellie Krieger’s The Food You Crave

½ cup peanut butter (creamy or chunky)

½ cup chicken broth

3+ tbsp low sodium soy sauce (depending on your taste buds)

3 tbsp lime juice

2 tsp brown sugar

1 clove minced garlic (or ¼ tsp garlic powder)

1 tbsp minced fresh ginger (or ¼ - ½ tsp ground ginger)

2 tbsp chili sauce (see note below)

1 ½ tbsp toasted sesame oil

1 scallion, chopped

Combine all ingredients into a small bowl (I usually do a cereal bowl, honestly). Mix well. If the peanut butter is not mixing with the other ingredients, microwave on high for 15-20 seconds, then stir vigorously. Serve over cooked whole wheat pasta – I like angel hair, myself.

*This is super quick and easy, and you probably have most of this stuff already. The toasted sesame oil is great for Asian dishes, so if you don’t have it already, go get some! Totally worth it. And the toasted has such a nice flavor. It’s hard to find just straight up sesame oil that doesn’t have canola oil mixed in with it, so just go ahead and buy the toasted sesame oil. Be careful, though – it does not have a high smoke point like vegetable or canola oil, so NEVER try to stir fry or cook with it over anything higher than low heat. Trust me. Also, the chili sauce might not be something you have. The brand I buy is cheapest at Whole Foods; it’s called “Roland Ginger Chili Sauce” and it has a yellowish label with skinny green lizardy dragons on it. Good stuff, again with pretty much any Asian dish.

Just to make it worth your while to go out and buy the toasted sesame oil, I’ll post a couple more recipes that use it soon J

Chantrelle Mushroom Tacos

Ahh, Oregon mushroom season. I do love you so! Mushrooms are so versitile and nutritious, how can you go wrong?


-high in vitamins and fiber
-dried, ground mushrooms can add flavor to sauces and make good rubs
-they are so tasty!







Currently, chantrelle mushrooms are out in force. We have been eating them in everything. **We pick them wild ourselves but I never recommend that unless you are POSITIVE they are edible. Some will make you very sick or very dead.


Chantrelle mushrooms are very meaty like portabellos. So you can substitute other meaty mushrooms in this recipe.


Chantrelle Tacos

Ingredients
1 Tbsp. vegetable or olive oil
1 poblano chili, seeded and thinly sliced
1/2 red onion, sliced
3 C diced Chantrelle mushrooms
1 package taco seasoning
Taco sized tortillas (corn or flour)
Favorite taco topping


Directions
Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add poblano, onion, and mushrooms. Saute 5 minutes. Add taco seasoning to taste.


Add the mushroom mixtue to heated tortillas and top with your favorite taco toppings!

Lactose Free Ranch Dressing

I find milk is a hard thing to give up. Whether you have a lactose-intolerance or are giving it up for other reasons, it is hard to stay away. So many foods and recipes call for dairy.

But cry no more over missing ranch dressing because here is the recipe- lactose-free!

Ingredients:
1 C. mayonaise (you can use a soy product if you want to go vegan)
1 1/2 tsp. lemon juice
7 1/2. tsp. soy milk
1/2 tsp. chives
1/2 tsp. parsley
1/2 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper

-Mix the lemon juice and soy milk and set aside for 10 min. The easiest way to mix the lemon juice and soy milk is to put 1 1/2 tsp. of lemon juice in a measuring cup and fill to 1/2 C. with the soy milk.
-Whisk together your ingredients and refrigerate.

Now you can adjust thickness and spice to your own taste. My husband prefers it a little thicker and with more dill. So experiment away and enjoy your new lactose freedom!

*Hint: The hubby says it is easiest to slowly add the milk last so you can adjust how think the dressing is.

Hot Spinach Dip

Here's a recipe for a lower fat version of everyone's favorite spinach dip. Great on breads, crackers, tortilla chips, or veggies. I like to spread it on bread and add chicken and roasted red peppers and eat it as a sandwich. Yum!

Hot Spinach Dip

10 oz frozen spinach, thawed and well drained

1 medium zucchini, grated

1/2 green bell pepper, diced fine

8 oz reduced fat cream cheese

2 tbsp plain nonfat yogurt

2 tbsp lowfat mayo

1/2-2/3 cup grated Parmesan cheese

1/4 cup grated pepperjack cheese

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

Preheat oven to 350 degrees. Mix all ingredients well. Spray an 8x8 baking pan with cooking spray. Spread the mixture into the pan and bake for 20-25 minutes or until heated through. Enjoy!