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Category Archives: Recipe

Recipe: Soft Oatmeal Cookies

I found this recipe online and wrote it down on a piece of paper since my printer it busted. If this is your recipe I will give you credit. It originally said to pre-heat oven to 375, but I did mine at 350 because I didn’t want to accidentally burn the bottom of the cookies. If you like your cookies to be more chewy and thick then do not press the balls of dough down, just leave them the way they are. If you like them thinner and more crunchy press them down.

1 cup of butter

1 cup of white sugar

2 eggs

1 cup packed brown sugar

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. ground cinnamon

3 cups quick cooking oats

Cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine flour, baking soda, salt and cinnamon then stir into the creamed mixture. Mix in oats and whatever else you want to add such as raisins. Cover and chill dough for at least an hour.

Preheat oven to 350. Roll dough into walnut sized balls and place them two inches apart on a cookie sheet. I use parchment paper on my cookie sheets which makes it very easy to transfer the cookies and it’s an easier cleanup.

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Recipe: Orange Pumpkin Muffins

These muffins are really dense and moist! I made mine using all organic ingredients but you don’t have to do that if you don’t have them. I used butter, but you could use either vegetable oil or olive oil. Also, I used orange extract but you could grate some orange peel finely and add that instead. It has to have some sort of orange flavor in them though because it makes them taste super yummy.

1/2 cup of all purpose flour

1 cup of wheat flour

1 tsp. of baking powder

1 can of pumpkin (15 ounce)

1/3 cup of melted butter

2 large eggs

2 1/2 tsp. of pumpkin pie spice

3/4 cup of sugar

1/2 tsp. baking soda

1/2 tsp. of aslt

1/2 tsp of orange extract

Preheat oven to 350. If using a dark non-stick muffin pan preheat oven to 325. Mix pumpkin, melted butter, eggs, pumpkin pie spice,sugar, baking soda, salt, and orange extract until smooth. Stir together the flours and baking powder. Add the dry ingredients to the pumpkin mixture until just combined. If you over mix your muffins will turn out tough. I use a whisk to do this and count to 7. Fill each cup about 3/4 full. Bake for 18-20 minutes. Should be done when toothpick comes out clean.

My First Dish Using Tofu!

Yes, this is the first dish I have ever made with tofu! It’s called Tofu Scramble and like the previous recipe I found it on the internet. Also like the previous recipe I changed it. You can add whatever veggies you want to this or whatever spices. Personally I like my food spicy, but you don’t have to go down that road if you don’t want to. I doubled this recipe by the way, so what you see in the photo accounts for that.

3 tsp canola oil divided

1 14 ounce package of firm tofu packed in water, rinsed and crumbled

1 1/2 tsp chili powder

1 tsp cumin

dash of garlic powder

dash of smoked paprika

dash of chipoltle Tabasco sauce

dash of pepper

1/2 tsp salt

1 small zucchini chopped

3/4 cup of frozen corn, thawed

4 green onions (you can use scallions if you have them)

1/2 cup of shredded monterrey jack cheese

salsa

cilantro

Heat 1 1/2 tsp of oil in skillet over medium heat. Add the tofu, chili powder, cumin, 1/4 tsp of salt, and all of the spices to taste. Cook for about 10 minutes or so until cooked through. Transfer to a bowl.

Add remaining 1 1/2 tsp oil to pan. Add zucchini, corn, green onions and remaining 1/4 tsp salt. Cook until veggies are tender. Return tofu to pan and cook until heated through. Remove from heat and add cheese. Top with the salsa and cilantro.

Yummy!

Yummy Vegetable Lasagna!

I have made spinach lasagna before, but this is the first time I have ever made a vegetable lasagna with alfredo sauce. I can imagine some people screaming and running away because I mentioned ‘alfredo’, but I used low fat milk and low fat mozzarella in this recipe so the stats are way lower than they would normally be. The basis for this recipe was one in which I found online, but I changed it so much that I now consider it mine. Kind of like Gollum and his ‘precious’ but I’m not bald and creepy looking.

2 cups chopped onion

4 garlic cloves

1 tsp olive oil

2 cups chopped zucchini

2 cups chopped yellow squash

2 cups of thinly sliced carrots

1 tsp salt divided

1/2 cup of all purpose flour

3 1/2 cups of low fat milk (has to have some fat to make a decent alfredo)

1 cup grated fresh parmesan

1/4 tsp black pepper

dash of nutmeg

red pepper flakes to taste

smoked paprika to taste

1 (10 ounce) package frozen spinach chopped

1 1/2 cups 1% cottage cheese

2 cups of shredded  part skim mozzarella

9 lasagna noodles (I use no cook Barilla)

Preheat oven to 375F. Heat pan over medium heat and add some cooking spray. Add onion and cook until translucent. Add the garlic and cook for one minute. Put this mixture into a bowl.

Heat 1 tsp of olive oil in pan over medium heat then add the zucchini, squash and carrots. Cook until they are tender and about to brown. Add onion mixture to this and 1/2 tsp of salt. Set aside.

Place flour in a medium saucepan and add the milk. Stir well and heat till boiling, stirring constantly until it thickens. Take off of the burner and add 1/2 cup of parmesan, nutmeg, remaining 1/2 tsp of salt and the pepper. Add red pepper flakes and smoked paprika to taste, then add the spinach and stir well. Set aside.

Combine cottage cheese and 1 1/2 cups of mozzarella. Stir well. Spread about 1/2 cup of spinach mixture on the bottom of a 13×9 baking dish coated with cooking spray. Place three of the noodles in it and top them with one half of the cottage cheese mixture, then one half of vegetable mixture, and then about 1 cup of spinach mixture. Repeat layers ending in noodles. Sprinkle with remaining 1/2 cup of parmesan and 1/2 cup of mozzarella.

Cover and bake for about 40 minutes. Uncover and then cook for about 20 minutes or until cheese turns brown.

Now, if you want to put a little sauce on top of the noodles that’s fine, but the mixture will bubble over the noodles anyway and they will cook. A serving is about 1/10 of the dish. It’s yummy!!