Category: Vegetarian

Family Favorites · My Roots · Vegetarian

Pumpkin Bars…taste of autumn

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Pumpkin Bars are a big hit at our house and a crowd pleaser. Forget the ordinary brownie…these are so moist and yummy. If you are more of an apple fan, substitute applesauce for the pumpkin. Either way, you have a winning dessert!

PUMPKIN BARS

2 cups flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs (or use 1 cup unsweetened applesauce for Vegan bars)
2 cups pumpkin (applesauce works great too)
1 cup cooking oil
chopped nuts (optional)

CREAM CHEESE FROSTING
3 ounces cream cheese, softened
3/4 stick margarine
1 teaspoon milk
1 teaspoon vanilla
1 3/4 cups sifted powdered sugar

  • Sift dry ingredients, including sugar, into mixing bowl. Add slightly beaten eggs, pumpkin and oil. Mix; blend in nuts (optional).
  • Bake in 2 greased and floured cake pans (9×13″) at 350 degrees for 25 minutes or until done. If baked in one larger plan it may take 40-45 minutes to bake.

  • Serve plain or sprinkle with powdered sugar or spread cooled cakes with Cream Cheese Frosting. Cut into squares.

Frosting: Blend all together until smooth and spread on cake. Can double to assure thicker frosting.

Family Favorites · My Roots · New Favorite · Vegan · Vegetarian

Apple Butter…Crockpot Style

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Apple Butter was a fall tradition in my Mother’s kitchen back on the Iowa farm with plenty of local apples to use.  She would can several jars and store in our ‘fruit room’ in the basement.  Neighbors and friends would share the fruits of their apple harvest with the offer to come pick what remained on their trees.  That’s just how neighbors treat neighbors.

Years ago, a co-worker shared her crockpot apple butter recipe with me.  It’s been in my recipe box ready to be used and this was the year.  The process takes a while but you don’t have to stand over the stove watching it to assure it doesn’t stick and burn.  I’m easily distracted so this is the ticket!

What to serve with the apple butter?  I made a loaf of oatmeal quick bread (see post of October 23) and served a slice of the bread with fresh apple butter on top for an autumn dessert to die for.

– Apple Butter Spread on Oatmeal Bread

Apple Butter

12 to 14 apples
2 cups apple juice
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves

  • Wash, core and quarter apples (do not peel).
  • Combine apples and apple juice in lightly oiled Crock pot.
  • Cover and cook on Low setting for 10-18 hours (or on High setting for 2-4 hours).

When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to Crockpot. For each pint of sieved cooked fruit, add sugar, cinnamon, allspice and loves; stir well. Cover and cook on High setting for 6-8 hours, stirring every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down.

You can can the apple butter by spooning into hot sterilized jars and processing according to standard cooking methods.  I chose to refrigerate and share with family for immediate (and I do mean immediate consumption).   It’s too wonderful to last long!

Yield: 5 1/2 pint jars

New Favorite · Vegetarian

Oatmeal Quick Bread

cathysmaha2 Comments

Hearty breads are a favorite of mine and before I try to go gluten-free again (for health reasons), I wanted to try a hearty bread with the apple butter I was making (see my Crockpot Apple Butter recipe on Friday, October 26).  I discovered this recipe on the Good Housekeeping website and it reminded me of an oatmeal bread my Mother used to make.

This is a simple quick bread that would be great for breakfast, with a hearty soup, or, as you’ll see on Friday, a dessert.

OATMEAL QUICK BREAD

1 cup milk
1 cup quick-cooking oats, uncooked
1 tablespoon quick-cooking oats, uncooked
2 large eggs, lightly beaten
6 tablespoons margarine or butter, melted
1/4 cup light brown sugar, packed
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon(s) salt

  • Preheat oven to 350 degrees F. Grease 8 1/2″ by 4 1/2″ or 9″ by 5″ loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
  • To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder, and salt just until blended.
  • Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8 1/2″ by 4 1/2″ pan (bake 35 to 40 minutes in 9″ by 5″ pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.

Recipe from Good Housekeeping, Oatmeal-Quick-Bread

Read more: Oatmeal Quick Bread – Good Housekeeping

Family Favorites · Gluten Free · New Favorite · New Traditions · Vegetarian

Pesto Schmesto…on Pizza and Caprese Salad

cathysmaha3 Comments

Have I told you I love pesto?  Fresh ingredients and CHEESE…what’s not to like?  My basil did well this year and I’ve enjoyed a few batches of this tasty delight. This year I tried a recipe from Iowa Girl Eats blog.  After all, a recipe originating from a cook in my home state of Iowa gets my attention. I like her recipe because it’s small in proportions but you can double, triple, etc. based on your desired volume.

PESTO SCHMESTO

25-28 fresh basil leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 garlic clove
salt & pepper to salt
2 tablespoons extra virgin olive oil

  • Combine the basil, pine nuts, Parmesan cheese, garlic, salt and pepper in the food processor.
  • Pulse until finely ground.
  • Slowly stream in the olive oil and pulse until smooth.

Adapted from Pesto by Iowa Girl Eats

PESTO PIZZA

Udi’s GF pizza crust (or precooked crust of your liking)
Pesto
Thinly sliced zucchini
Slow roast tomatoes or sun-dried tomatoes
Turkey or chicken (or omit for vegetarian pizza)
Shredded cheese (Monterey Jack or Mozzarella)

  • Layer the ingredients on the pizza crust in the order given.
  • Bake per crust instructions until pizza is hot, cheese is melted.  YUMMMMM.

PESTO CAPRESE SALAD

Fresh sliced tomatoes
Fresh sliced buffalo mozzarella
Pesto
salt & pepper

  • Layer in order above and enjoy!
New Favorite · Vegetarian

Baked Zucchini Rounds…another zucchini bites the dust!

cathysmaha3 Comments

The zucchini continue to produce and multiply and I continue to seek new ways to use it. I found this recipe at Health.com and really liked it. The rounds are very good hot from the oven, but also very good at room temperature. I served them plain but know they would be great dipped in ranch dressing!

ZUCCHINI ROUNDS

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups thinly sliced (1/4″) zucchini rounds
Cooking Spray

  • Preheat the oven to 425 degrees.
  • Combine the breadcrumbs, cheese, salt, garlic powder and pepper in a medium bowl, stirring with a whisk.
  • Place milk in separate, shallow bowl.
  • Dip the zucchini rounds in the milk and dredge in the breadcrumb mixture.
  • Place the prepared slices on an ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 30 minutes until browned and crisp.

Adapted from Health.com:  Zucchini Oven Chips

Family Favorites · Vegetarian

Vegetable Pizza…cold and scrumptious!

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Vegetable Pizza served cold and is a great appetizer and a family favorite.  This recipe made its way to my wooden recipe box many moons ago and has been a favorite of our family for many years.

The recipe is simple and easy to make.  Two tubes of Pillsbury Crescent Rolls, sour cream, garlic powder, dill, fresh veggies and cheese and you’re prepared.  It’s refreshing in the summer and a side dish to serve with a hearty soup.

Make an hour or two before serving and chill in the refrigerator.

VEGETABLE PIZZA

2 cans Pillsbury crescent rolls
2 cups sour cream
2 teaspoons dill weed
1 teaspoon garlic powder
chopped broccoli, cauliflower, tomatoes, avocado, lettuce, onion, green pepper (or your choice)
shredded cheddar cheese

  • Spread crescent rolls flat and bake in 9×13″ pan until slightly brown.  Cool.
  • Mix together sour cream, dill weed and garlic powder. Spread on cooled crust.
  • Top with chopped fresh vegetables.
  • Sprinkle top with shredded cheese.  Cut into small squares for serving.

Can half the recipe and bake on round pizza pan.

Fresh Applesauce…the tradition continues
Family Favorites · My Roots · Vegan · Vegetarian

Fresh Applesauce…the tradition continues

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Fall is in the air and the apples are fantastic.  What a perfect time to make fresh applesauce just like Mom used to make.  I’m honored that this tradition continues as older daughter, Megan, made this year as well.

A trip to the Farmer’s Market for fresh apples and a little time and you’re ready to go.

I’m fortunate enough to still have the vintage colander sieve with wooden pestle my Mother used for many years, making quick work of making ultra-smooth applesauce. I have even cooked the apples with the skin on (and sometimes with the seeds) knowing that the colander/sieve will strain out the skin and seeds.

FRESH APPLESAUCE

8 apples (Granny Smith’s work well–but use what you have)
1 cup cold water
1 teaspoon cinnamon
sugar to taste (or none if you prefer)

  • Wash the apples under cold water. Peel and core each apple and cut into smaller pieces. Put apples, water, and sugar in saucepan.

  • Cook over medium heat. When the water begins to boil, turn down heat to medium low to simmer and add cinnamon. Cover with lid and lower heat again to keep from sticking. Stir often while cooking about 40 minutes. Add more water if needed.
  • Use a vintage sieve and pestle, potato masher (or food processor) to mash apples into smooth, thick sauce.

Serve warm or chill in refrigerator. Freezes well.

Family Favorites · New Traditions · Vegetarian

Fresh Peach Crisp…breakfast of this champion!

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Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp.  Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes.  She made the peach cobbler from the cookbook for my birthday last month and it was delicious.  Today I made it and had the same wonderful results.  Since it has peaches and oatmeal…it is also the breakfast of this champion!

Fresh Peach Crisp

4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter

  • Preheat oven to 350 degrees.
  • Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
  • Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
  • Bake 50-60 minutes.
  • Serve plain or with rich vanilla ice cream.

Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.

New Favorite · New Traditions · Skinny · Vegan · Vegetarian

Slow Roast Tomatoes…a new discovery!

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Where have I been with slow roasting my own tomatoes?   After discovering two over-ripe black krim tomatoes in my garden, I wanted to make use of these as well as a few roma, green zebra and sungold tomatoes.  I found several recipes online but decided to try a combination of recipes.

There is one big problem with this recipe…they are absolutely, overwhelmingly, delicious.  While my plan was to roast them for future use…I devoured several as soon as their cooled to the touch.  Can’t wait to roast more!

SLOW ROASTED TOMATOES

  • Preheat oveN to 225 degrees.
  • Place a sheet of greased wax paper (or parchment paper) on cookie sheet.
  • Slice large tomatoes into thin slices.  Halve roma tomatoes or cherry tomatoes, lengthwise.  Place tomatoes on the baking sheet.
  • Place 2-3 unpeeled garlic cloves on the sheet with the tomatoes.
  • Drizzle with olive oil and sprinkle with salt (I used sea salt) and pepper.
  • Bake for about 3 hours.  When done, the tomatoes will be shriveled and dry.  I found the romas took longer and left them in the oven almost an hour longer.

You can use immediately or store in the frig with additional olive oil.

New Favorite · New Traditions · Vegetarian

Avocado and Goat Cheese Bruschetta

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Avocado + Goat Cheese + basil + olive oil + tomato = taste bud explosion!

AVOCADO AND GOAT CHEESE BRUSCHETTA

Baguette
1 avocado
Juice of 1/2 a lime
1 teaspoon chopped fresh basil
basil leaves
1/4 cup goat cheese
2 teaspoons olive oil
Salt flakes and freshly ground pepper

  • Slice the baguette and toast the bread.
  • Slice and pit the avocado.  Scoop out the flesh with a spoon, place in a bowl.
  • Mash the avocado and mix in the lime juice and chopped basil.
  • Add the goat cheese, olive oil, salt and pepper. Mix together,
  • Spread the mixture onto the toast.
  • Add a basil leaf to each piece of toast and top with a half of a sun gold tomato (or cherry tomato).