Plum Muffins

3/4 C Sugar

2 C flour

1 TBL. baking powder

1/2 tsp. salt

a pinch of nutmeg (about 1/4 tsp)

2 large eggs

1 tsp vanilla

3/4 C milk

1 stick butter (softened)

1 lb plums 

Process the plums - remove pits, chop into quarters or smaller pieces. Blend butter, sugar, eggs, and milk. Add vanilla, and dry ingredients. Fold in the plums. 

If you are not sure how to "fold in" this clip might be a source of moral support. https://www.youtube.com/watch?v=fCVKCUB5w50

I fall apart at David saying, "If you say fold in one more time!" 

Tofu-Ricotta Lasagna

There are so many recipes that I know how to cook but I can't think of the steps until I start doing it. 

My child and their roommates want to make this recipe, I am hoping I can describe what I do adequately through writing. I think I need someone to videotape me cooking and then explain what I do :)

Grate mozzarella cheese, parmesan cheese, set aside. 

(If you bought grated cheese then you are one step ahead.)

Using a hand mixer, blend the following: 

16 oz. ricotta cheese

12 or 16 oz. brick of tofu (silken if you can get it)

1/2 bunch of fresh parsley, chopped

15 oz. can of tomato sauce

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp onion powder

Spray a 9 x 13 pyrex with cooking spray. 

Pour a layer of tomato/spaghetti sauce (from a can, or a jar), then lay down sheets of "Oven Ready Lasagna Noodles." 

On top of the noodles, scoop the ricotta/tofu mixture. 

Add a little more tomato (or spaghetti) sauce, then more noodles, some of the grated cheese, more of the tofu mixture, etc. 

The topmost layer should be noodles, spaghetti sauce, and shredded cheese.

Cover with aluminum foil and bake at 400° for 30-45 min. Please look at the recipe on the box of Oven Ready Lasagna Noodles for additional cooking guidance. 

I will often remove the lasagna from the oven, sprinkle with additional parmesan, and return to the oven without the aluminum foil for the last 5-10 min. 

It is really important that you buy "Oven Ready" noodles if you are following the above recipe. If you buy traditional lasagna noodles, they need to be boiled before layering in a baking dish. 

Shopping list :)

 

Barilla Oven Ready Lasagna 

Cooking spray

1 can (15 oz) tomato sauce

1 jar spaghetti sauce (Tomato Basil is a great option)

1 brick of tofu 

1 16 oz container of ricotta cheese

Mozzarella cheese

Parmesan cheese

Onion powder, garlic powder, Italian seasoning

Fresh parsley

Aluminum foil

Cold Vegetable Somen Salad

Every home cook has a variety of cold salad options to serve on hot days. This recipe only requires boiling of the noodles, which can be done early in the morning or the evening before. You can store the noodles in the fridge (coat and toss with oil of course) until you are ready to use them. 

The dressing:

Juice of a small lime

1-2 tsp finely minced ginger

2 TBS rice wine vinegar

1 TBS soy sauce or liquid aminos

2 TBS oil (sesame, olive, or vege oil, whatever you have on hand)

A bit of sweetener: 2 tsp sugar, syrup, honey, or whatever you prefer

A few shakes of salt, pepper, garlic powder

Noodle Salad:

8oz Soba Noodles, cooked, cooled

One each: red, yellow, orange, bell pepper, chopped

1/4-1/3 C toasted sesame seeds

1 Cucumber, cubed

2 C Cherry tomatoes, halved

1 bundle chives, cilantro, or other available herbs (optional)

Protein: a cup of edamame, extra firm tofu, or broccoli tops (optional)

Instructions:

Cook soba noodles according to instructions, rinse, drain, put in a bowl and coat with oil so they don't stick together. 

Chop peppers, cucumber, tomatoes, herbs, protein, etc.

Place sesame seeds in a skillet on the stovetop, sautee for 3 min. 

Mix all ingredients together, add salt and pepper, refrigerate before serving. 

Some recipes call for adding a few tablespoons of tahini. If you have this available, it can be mixed in with the dressing. 

Apple Oatmeal Breakfast

 This recipe is sometimes called "Amish Oatmeal" on other blogs. It is a perfect way to use up apples in the fall, but we also often make this on Christmas morning. Add a dollop of whipped cream and enjoy!

2 C Old fashioned oatmeal (not quick oats)

3/4 C dark brown sugar

1 C walnuts

1/2 C raisins

1 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

3 eggs

2 C milk

2 tsp vanilla

4 TBS melted butter

3 tart apples, peeled and chopped (more or less depending on the size of the apples)

Spray a 9x13 baking dish with non-stick spray. Lay chopped apples, enough to more than cover the dish. If the apples are large, 3 is typically enough. Mix the oatmeal, brown sugar, walnuts, raisins, baking powder, cinnamon, and salt in a bowl. In a separate bowl, beat eggs, add milk, vanilla, and melted butter. Mix the oatmeal and egg mixtures together, then pour on top of the apples. Bake at 325° for about 40 minutes. 

Spinach Water chestnut dip

 1 bag (16 oz) frozen, chopped spinach, defrosted

1 can (8 oz) sliced water chestnuts, drained, chopped

1/4 C sour cream

2 cups of mixed shredded cheese, such as monterey jack, parmesan, etc.

4 oz cream cheese, cut up into small cubes

1/2 tsp each of garlic powder, onion powder, salt

chopped fresh garlic (optional)

Instructions: defrost spinach, shred a mixture of cheeses, chop up water chestnuts, and then mix in a bowl with spices. I have used "Everything But the Bagel" seasoning instead of the salt, onion, and garlic, and it works great! 

Spray non-stick cooking spray in a glass pyrex baking dish (9x13 works well). Put mixture in the dish, and dot all over with cream cheese. Bake at 350° for about 15 minutes (it works best if you cover it with tin foil), then remove and mix, then bake again for 15 minutes. I typically monitor this dip and adjust ingredients as needed. For example, if it seems too watery, then I will mix in some Italian bread crumbs. If it is too dry, add more cream cheese. I have also added chopped up artichoke hearts. This is a very flexible recipe! 

One Pumpkin Pie

 1/2 C white sugar

1/4 C brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

2 eggs

1 can evaporated milk

1 can (15 oz) pumpkin, or about 2 cups of cooked squash (such as Buttercup)

One 9 inch pie crust

Mix ingredients, bake at 425° for 15 minutes, then reduce heat and bake at 350° for 40-45 minutes. If the crust is becoming dark, you can add tin foil to the edges to maintain a lighter color. 

How to Prepare Fresh Squash

Buttercup squash works well for pumpkin pie. To prepare, bake the squash at 350° for 15 min or so, to soften. Let it cool on a cutting board, then cut open, remove seeds, and either steam or bake until the flesh is soft. You can freeze the squash to use later (remove flesh from skin), or use cooled squash in any "pumpkin" recipe. Note that Libby's canned pumpkin is made from Dickenson Pumpkin (Cucurbita moschata), and a typical Jack-o-lantern pumpkin is from the species Cucurbita pepo. A buttercup squash, which is dark green, (and not to be confused with butternut squash), comes from the Cucurbita maxima species. 

Bread for Lunch

We love this bread recipe that includes cooked oatmeal. Its easy to make a little extra oatmeal for breakfast and have fresh bread at lunch!

2 1/3 Cups flour
1 packet yeast (about 2 tsp.)
1 tsp salt
1 1/2 Cups cooked oatmeal (cooled)
1/4 Cup warm water
1 TBS. oil
1/8 Cup honey

Place warm water and honey in a large mixing bowl. Sprinkle yeast on top. Allow it to sit for 5 minutes. Add cooked oatmeal and oil. Mix with whisk. Add in the flour and salt. Knead for 5 minutes on a floured bread board. Add more flour if the dough is too sticky.

Pour a teaspoon or two of oil in a mixing bowl. Place dough in bowl, coat with the oil. Cover and allow it to rise for 1 hour, or until doubled in size.

"Punch down" the dough and knead 2-5 times. Shape into an oval ball. Spray a loaf pan with cooking spray, set dough in pan, allow to rise for 1 hour, or until doubled in size.
Bake at 350 for 50 minutes.