Roasted Veggie Pesto Pizza

Mom had another recipe for a pizza while we were there. This is the basic recipe from memory:

Roast your veggies with a little olive oil and rosemary. Veggies used were: red pepper, green pepper, red onion, mushrooms. While roasting these, make your pesto sauce of choice.

Spread the pesto sauce on pizza crust of choice, add mozarella if desired, then top with roasted veggies. Yummm!!!!

Fast Easy Dinner Ideas

Some times I think I spend way too much time in the kitchen cooking. I discovered this fact, this vacation. I'm writing down some easy meal ideas here so I don't forget what they are. If you have any other ideas, edit the post and add them! I'm trying to reduce the time I do the three C's: cooking, cleaning and chauffering.

From my friend Ginger:
cook some quinoa add the mango salsa from Costco to your liking and serve with sides.
enchiladas with cooked veggies (zucchini, tomatoes, corn) with hummus on the inside and salsa on top

From Lisa:
Ramen noodles and tons of veggies.

From Kissy:
Rice with pico de gallo, corn and bean

From Mom:
Baked potato bar
Chinese Sunday

Any more ideas?

Moroccan Chickpea Stew

Here's another yummy soup Mom made for us. Don't forget the lemon. It's essential!

1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons ground cumin
1 cinnamon stick
4 cups vegetable broth
2 cups cubed butternut squash (we used sweet potatoes)
1-15 oz. can garbanzo beans (kidneys were good too)
1 can (14-1/2) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and into 1-inch cubes
1 medium lemon, thinly sliced
1/4 teaspoon salt
2 small zucchini, cubed
3 tablespoons minced fresh cilantro

In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 2 minutes longer. Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.

Thai Peanut Noodles

Mom made this for my family and it was a hit!!!!!! We think it's from Light and Tasty magazine.

8 oz Udon or linguine noodles
1/2 cup broth
3 tablespoons creamy peanut butter
1-2 teaspoons Sriracha chili sauce (this is really hot, be careful, I wouldn't add for kids at all)
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, pressed or minced
chopped green onions
chopped cilantro
chopped peanuts
2 limes, cut into quarters

Cook noodles in salted water according to package instructions.

While noodles cook, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in small sauce-pan over medium heat. Whisk until smooth and remove from heat.

Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Twice-cooked Refried Beans

At the suggestion of my friend, Sheralie, I decide to make my own refried beans.  I was pleasantly surprised to discover that they are super easy and much much much tastier, and healthier then Old Elpaso Refried Beans from Costco.  I use refried beans at least once each week.  I add them as a layer in quesadillas for my nine-year-olds lunch.  After making this unscientific recipe, I think I'll make them even more because they make an excellent side dish or chip dip.

Ingredients:
Pinto Beans, 1 regular grocery-store sized bag
Water
Bay Leaves
Vegetable Broth, Butter, Coconut Oil, Corn Oil, or Canola Oil
One gigantic onion (softball sized), chopped
Salt, to taste

Pour pinto beans into the crock pot and soak overnight.  In the morning, dump the soak water, and put new water back in so that the water level is at least 1.5 inches over the beans.  Add Bay Leaves (I used 8). Cook on low for 8 hours or high for 4 hours, or so.

After the beans are cooked to nice and mushy, put your oil/broth of choice in a big sauce pot, along with your gigantic onion and cook until soft.  Add cumin to taste, around 2 tablespoons.  Using a slotted spoon, move your mushy beans into the pot with the onions.  Stir like crazy.  You may need to mash, but I didn't, stirring blended the beans to the perfect creamy texture.  Add salt, to taste.  Yum!

Almond Butter Cookies

1 cup almond butter
3/4 cup sucanat
1 tablespoon flax mixed with 3 tablespoons water
1/2 tsp. baking soda
1/4 tsp. sea salt
3 oz. chocolate chips

Preheat oven to 350 degrees. Blend first 5 ingredients. Add the chocolate.
Drop in balls. Bake for 10-12 minutes.

I love these cookies. I also make them with peanut butter, which I actually like better, but both are good. I also prefer them straight from the freezer! The batch doesn't make too many, so I would recommend doubling. Also, you might not need that much sucanat. They would still be good with less sugar. the original recipes call for an egg instead of flax. The flax works awesome though.

Chocolate Date Peppermint Shake and Ice Cream

2 cups milk beverage of choice
1 large or 2 small ripe frozen bananas
5-6 medjool
4-5 ice cubes
2 Tbsp. cocoa powder
1/8 tsp. peppermint extract

The Shake:

Place all ingredients in a blender and blend until creamy and smooth, about 60-90 seonds.

The Ice Cream:

Follow shake directions and then pour into ice cube trays. Send them through a champion juicer. Add another banana and omit ice cubes for a creamier texture and add another date. Try it will frozen banana ice cream.

Or try it with orange extract or anything other extract. Try freezing coconut milk and running it through the juicer.

From Recipes for Health Bliss