New note as of 1/2013- This just made me giggle. My kiddos have decided to blog. During our discussion about blogs, we spoke about how you should blog on things that you are passionate or very interested in and something you know a lot about or are willing to research. All three of my kids said, “Mom, you should have a cooking blog!” So the best part of this is that I worry about even having people over because our food is so “odd.” Anyway, below are some of my crew’s favorite recipes that they thought I should share. I hope you enjoy them!
1. Black bean burgers
- 2 cans black beans rinsed and drained
- 1 egg
- 1-2 cups fresh spinach rinsed and dried
- 4 carrots-peeled
- 2 cups gluten-free rolled oats
- 1/2 onion
- 1 red pepper
- 2 tablespoons oil for cooking
In a food processor, grind oats until a powder forms. Set aside for later
In food processor, process spinach, onion, carrots, and pepper until in very small pieces. Add beans and continue to process until beans mashed but with some beans still whole. Add bean mixture to oats. Add egg and mix thoroughly. Place in refrigerator about 15 minutes. Meanwhile, heat oil on medium high heat. Scoop mixture out using measuring cup (either 1/4 or 1/3 cup) and form into a patty. Pan fry for 4-5 minutes on each side until thoroughly cooked. If you want cheese on top, reduce heat and cover for cheese to melt-additional 1 minute.
- 2 cups Arrowhead Mills Gluten Free all purpose mix
- 3 ripe bananas
- 1 stick butter-melted
- 1/4 tsp salt
- 1 tsp baking powder
- 2 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup sugar
- 1 cup vanilla yogurt
Preheat oven to 350 degrees. Mix all ingredients. Bake for 15-20 minutes or until a knife comes out clean. You can also add walnuts or chocolate chips as you like to the batter. 🙂
- 1 can black beans rinsed and drained
- 1 can refried beans
- 1 jar salsa
- 1 package corn tortillas
- 1 8 oz package mexican blend cheese.
Layer items starting with salsa then tortillas, beans, and cheese. Bake at 350 for 25 minutes.
Rice and beans
- 1.5 cups prepared rice
- 1 can black beans
- 1 red pepper chopped
- 1 container cherry tomatoes halved
- 1/2 red onion chopped
- cilantro to taste
- 1 green pepper chopped.
- 2 table spoons olive oil
- ground pepper to taste
- jalepinos chopped if desired
Mix together and allow to sit over night.
Blueberry & Raspberry Baked Oatmeal
1 cup old-fashioned rolled oats 1/4 cup chopped walnuts, divided 1/2 tsp. baking powder 3/4 tsp. ground cinnamon Pinch of salt 1/4 cup maple syrup (I used sugar free) 1 cup milk (I used skim) 1 large egg, lightly beaten 2 tbsp. unsalted butter, melted and cooled slightly 1 tsp. vanilla extract 2-3 ripe bananas, peeled and sliced 1 cup blueberries or raspberries, fresh or frozen, divided
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving
For the brownies: 1 cup (2 sticks) butter 12 ounces bittersweet or semisweet chocolate, coarsely chopped 1½ cups sugar 4 large eggs 1 tablespoon vanilla extract 1¼ cups gluten free all-purpose flour ½ teaspoon salt 1½ cups pecans, coarsely chopped (optional, I didn’t use any) 1 cup semisweet chocolate chips
For the caramel filling: 14 ounces caramel candies, unwrapped 1/4 cup heavy cream
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Tacos-use Trader Joe’s taco seasoning and tacos-both are gluten free. 🙂
cheesy Grits and Roasted Veggies
Make grits as on package. Add 1/2 – 1 cup cheese of choice-grated. 1 tsp minced garlic and rosemary of preferred. Place in oven safe container and bake at 350 for 15 minutes.
For veggies: Slice preferred veggies (zucchini, squash, onion, peppers, carrots). Coat with 2 tsp of olive oil and salt to taste. Roast at 400 for 15 minutes or until browned. (may vary on your oven)
These can be almost anything you want them to be. I usually cube tofu and bake it. I also bake or saute veggies (whatever I have in the fridge). I also usually make some fried rice noodles to add a crunch. Cut off some lettuce leaves and spread your items inside.
1. Spring roll rice wraps 2. cooked rice noodles (the real thin ones found in the Asian part of the store) 3. lettuce 4. carrots-sliced long ways and cut in half 5. cucumber-sliced long ways without the seeds 6. shrimp or strips of tofu 7. basil and cilantro
Have everything prepped to wrap as stated above. I used about 3 carrots, two cucumbers, half of a stalk? of romaine lettuce. Steam one rice wrap at a time. I put a big frying pan with about an inch of water on the stove on low. Place wrap in hot water until cooked (it will go from stiff to very soft. You can use two at a time if they keep ripping on you.) Remove from the pan and place on a large plate. Layer lettuce, rice noodles, carrots, cucmber, tofu, a sprig of basil and a sprig of cilantro. Wrap like a burrito.
1. 2-3 cups of precooked rice 2. 1/3 cup soy sauce 3. 1-2 tsp of minced garlic 4. 3 eggs 5. 1/2 container of tofu-drained 6. carrots diced (about 3) 7. 1 cup of peas 8. 1/4 onion diced. 9. Olive oil or butter to cook in.
Place oil in pan and warm. Cook eggs in a scramble. Add tofu when eggs are cooked but soft. Put to the side. Mix soy sauce and garlic and pour half of mixture over eggs and tofu. Cook the carrots, peas and onion in pan until desired texture. In large skillet, place about 2 tablesppoons of oil and heat. Add rice, veggies and egg mixture into skillet on medium high. Pour the remaining sauce over everything. “Fry” everything together for about 8-10 minutes. This is my own concoction so I hope it works for you!