Vegetable Soufflé Wednesday, Feb 27 2013 


I found this recipe in an old recipe box I was given. I thought it an easy, simple, and healthy recipe, and wanted to give it a try. My one child seems to be going through a particularly picky stage, and, with my pregnancy, so am I. 😉  I was hoping it would be well received, and it was! I’m definitely adding this dish to our list of simple, easy meals to make. 🙂


Vegetable Soufflé

6 eggs, separated
1/4 tsp cream of tartar
1 cup cooked rice
1 cup white sauce (see recipe below)
1 cup vegetables, chopped and cooked
Salt and pepper to taste
Cheese sauce (see recipe below)

Beat egg whites until stiff, adding cream of tartar while beating.

Then beat egg yolks, and fold into egg whites. Add rice, white sauce, vegetables, and salt and pepper. Pour soufflé mixture into greased casserole dish. Bake at 350F for 45min-1hr, until cooked through. Serve with cheese sauce.

White Sauce

1 Tbsp oil/butter
1 1/2 Tbsp flour
1/4 tsp salt
dash pepper
1 cup milk

Melt butter in small pot. Mix in flour. Add salt and milk. Whisk frequently until sauce comes to a boil over medium heat. Let simmer 2-3 minutes. It’s ready!

Cheese Sauce

Make the white sauce recipe above, but use only 1Tbsp flour for a thinner consistency. In the end, add approximately 1 cup shredded cheese and stir until melted.


Quinoa Patties Wednesday, Jan 9 2013 



I branched out and made some quinoa patties! They’re so good! A good vegetarian option for sure. Even my boys loved them and ate them up! I made extra and froze them for quick lunches on other days.

The recipe is a slight variation from Whole Living.


Quinoa Patties

2 1/2 cups cooked
4 eggs
1/2 tsp salt
1 onion, finely chopped
1/3 cup shredded cheese
3 cloves garlic, minced
1 cup bread crumbs
Oil, to fry

Combine quinoa, eggs, salt, onion, cheese, and garlic. Add bread crumbs, mix, and let sit for a few minutes.

Form mixture into patties, I made mine about 3″ across and it made 25 patties. (Add more bread crumbs if the mixture is too wet, or more water if too dry.)

Heat oil in frying pan, and cook on medium-low heat until browned, approximately 3-4 minutes on each side.

Baked Beans Friday, Nov 23 2012 


Sometimes, I just crave baked beans. There’s something so yummy about them! When I make baked beans, I make a large batch and freeze some for later. This way I no longer need to buy cans to satisfy those occasional baked beans cravings. 🙂

Baked Beans

2 cups (1lb) dried navy beans*
10 cups water
1/2 cup brown sugar
1/4 cup molasses
1 tsp salt
1 medium onion, chopped
3 cups water

Soak beans overnight.Heat beans and 10 cups water to boiling in a large pot. Boil uncovered for 2 minutes. Stir in remaining ingredients except 3 cups water. Pour into oven-safe dish. Cover and bake at 350F for 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2hrs, stirring occasionally, until beans are tender and desired consistency.

*I was out of navy beans, and made the above recipe with Mung beans successfully!

Recipe is slight variation from Betty Crocker’s Cookbook.

Zucchini Fritters Monday, Oct 8 2012 

I bought a large zucchini at a farmers’ market this fall. I shredded it all up and froze it into baggies to use as Zucchini Bread, and Zucchini Brownies. I also wanted to try making Zucchini Fritters, as I had some at a friends’ this summer and really enjoyed it. I followed a recipe from here, with just a few tweaks. It’s a bit plain in taste, but I prefer it that way due to my boys’ still-budding taste buds. 🙂  They ate theirs with ketchup, while I ate mine with homemade green ketchup! I’m glad there are leftovers to eat tomorrow for lunch. 🙂

Zucchini Fritters

2 cups zucchini, shredded
2 eggs
1/2 cup flour (I used wheat)
1/4 tsp salt
1/8 tsp pepper
1/4 cup onion, chopped
1 clove garlic, minced
1/4-1/2 cup cheese

Mix all ingredients in a bowl. Heat a frying pan, add some oil, and drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on medium-low heat, until golden on each side.

Secret Recipe Club: Chick Pea Stew Monday, Oct 1 2012 

I’m part of an online club, called “Secret Recipe Club“. Every month, I am assigned a recipe blog where I get to choose a recipe, blog about it, and all the posts (of my group) go live on the last Monday or every month. It’s fun as it exposes me to new recipe blogs, get me to try new recipes, see what recipe someone else picked from my blog, and helps promote each others’ blogs.

Recently, one of the Secret Recipe Club members, Daniel of Haggis and Herring passed away (his wife Meredith wrote of his passing, and a eulogy here). Today, there is a special tribute reveal in his honor. All those who chose to participate picked one recipe from his blog, and we are now blogging about it. I thought this was pretty special, considering we only know each other through this online venture! Thank you, SRC hostesses, for organizing this!

I picked a Chick Pea Stew recipe. I put all the ingredients in the crock-pot, let it simmer all day and voilà! So easy! I really liked this recipe, though my boys were not quite as fans of it. I’ll be making it again anyways. 😉  I did cut down on the cayenne pepper and chili as my boys aren’t so keen on spicy (“it spices my tongue!”), but I personally quite liked the kick of this recipe. 🙂

Chick Pea Stew

1 cup onion, diced
1 cup carrot, diced
1 clove garlic, minced
1 1/2 cups potatoes, cubed
1/4 tsp ground cayenne pepper
2 tsp ground cumin
1 tsp chili powder
1/2 tsp turmeric
1/8 tsp salt
1 can (28oz) diced tomatoes
1 can chickpeas, rinsed and drained (about 2 cups, I cook my own from dry)
1 cup vegetable/chicken broth

Stovetop: Sautee onions and garlic (with 2 Tbsp oil) for 2-3 minutes. Add carrots and continue to saute for 4-5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 20 minutes or until potatoes are done.

Crockpot: Simply combine all ingredients and let simmer on low about 8hrs! The exact time will depend on strength of your crock-pot, but a crockpot is pretty forgiving that way. 🙂

Can be eaten just as it is, on top of rice, or noodles! I ate mine plain, my husband ate his on top of noodles, and my boys ate it plain with noodles on the side. 😉

Lentil Meatloaf Monday, Sep 17 2012 

That’s right! Lentil meatloaf! And guess what? My family loves it! 😀  I’ve made it twice already, and both times my sons just gobble it up like there’s no tomorrow. That makes this mama happy! 😉  I’m so excited at this recipe. It’s an awesome vegetarian meal for sure!

Feel free to play around with the seasonings as this recipe is not overly strong in that area. I wanted it to be plain enough for my boys to eat. We eat it with extra ketchup on top. Yum!

Lentil meatloaf

3/4 cup breadcrumbs
2 cups lentils, cooked
1 large onion
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
1 tsp worcertershire sauce
2 eggs
2 Tbsp kethup

Put onion and garlic in food processor until chopped up. Add remaining ingredients and proceed a little bit until all mixed. You don’t want to over puree your food, but have it mashed together a bit. Pour into greased bread pan (or any other pan!), top with ketchup. Bake at 350F for 40 minutes.

Crustless Vegetable Quiche Wednesday, Apr 11 2012 

My husband loves quiche! I do too, except I don’t like making pie crusts! 🙂  There are 2 quiches I tend to do, this rice-crusted quiche, and one that has a potato base (hashbrowns-like). I love those quiche recipes, because they require no crust! And make my husband happy. 🙂

(Yes, there is a crust in this picture… it doesn’t need a crust! Actually, tastes much better without one!)

My cousin made a cookbook of family recipes, and sent me a copy. YAY! I was so excited to get it!! One of the recipe is this crustless vegetable quiche recipe. I’ve made it twice, and plan on making it many more times. It’s the easiest quiche recipe, I’ve done yet!

Crustless Vegetable Quiche

1/2 cup onion, diced
1 1/2 cup vegetables*
3 eggs
1 cup milk
1/2-3/4 cup flour (1/2 cup white flour, or 3/4 cup when using fresh-ground wheat/spelt)
Salt and pepper
1/2 tsp Oregano
1/2 cup cheese
Meat, optional

Fry onions, mushrooms, and peppers in frying pan, to soften. Add in blanched** broccoli.

Mix together milk, eggs, flour, salt, pepper and oregano. Add to vegetables. Transfer to pie plate*** and sprinkle with cheese. Bake at 350 for 30 minutes or until eggs are cooked.

*I’ve used what I have on hand, approx: 1/2 cup mushrooms, 1/2 cup broccoli, and 1/2 cup red/green/yellow peppers
**microwaved for 30 sec to soften.

***I cooked the vegetables in a cast-iron pan, and baked it in that! It was a double recipe.

Breakfast Burrito Friday, Mar 2 2012 

Our breakfasts are usually quite simple. Usually a green smoothie, occasionally I’ll mix up a double batch of baked oatmeal to last a few breakfasts, cream of wheat, or waffles I made and froze earlier. When Josiah is off work, then we do fancier breakfasts such as pancakes, waffles, eggs/sausage/toast, or breakfast burritoes!

I don’t have an exact recipe here, just some ingredients and general directions. Throw in what you want, omit what you don’t want, and enjoy!

Breakfast Burrito

Scrambled eggs
Peppers (red, orange, green, and/or yellow)
Sour cream
Whole wheat tortillas

Saute the onions, garlic, mushrooms, and peppers. When tender, add eggs and cook them scrambled. Scoop eggs mixture into center of tortillas. Top with grated cheese, sour cream, and salsa. Wrap, and enjoy!

Secret Recipe Club: Sweet Potato Wedges Monday, Feb 27 2012 

Doesn’t this supper look yummy?! Steak topped with roasted onions, garlic and mushrooms, fresh homemade baguette, and sweet potato wedges! Oh, we had salad too. 🙂

This month, I was assigned Lynsey Lou’s blog, through the Secret Recipe Club in which I participate. I always look forward to seeing which blog I get assigned to, and browsing through. I end up opening tons of tabs with possible recipes to choose from, then have to somehow narrow down to one!! That was the “problem” again this month looking through Linsey Lou’s blog. 🙂

I decided on these Sweet Potato Wedges, as I don’t often cook with sweet potatoes but want to experiment with them more. I was disappointed at all with these! Easy to make, minimal ingredients, and very tasty. Thanks Lynsey for a yummy recipe!

Sweet Potato Wedges

1/2 Cup, plus 2 Tablespoons butter
1 1/2 Teaspoons ground cinnamon
4 Sweet potatoes, cleaned and cut length wise into wedges
2 Teaspoons salt
2 Teaspoons freshly ground black pepper
A little brown sugar (optional)

Preheat oven to 400 degrees. In a large pan, over medium heat, melt the butter.  Remove pan from heat and stir in the cinnamon, then add in the potato wedges and toss to combine.  Season the potatoes with salt and pepper.

Place wedges in a single layer on a baking sheet.  Roast the potatoes stirring occasionally, until tender, about 20-25 minutes.  Remove from oven, sprinkle brown sugar (if desired) and serve warm.

Recipe source: Paula Deen, Food Network

Chocolate Banana “Ice Cream” Wednesday, Feb 1 2012 

It’s rather difficult taking good pictures these days! Our days are so short that we eat supper every night in the dark. Since that’s when I usually make something to photograph, I have to resort to using the flash. My recent pictures all frustrate me, but oh well, that’s how it is right now where I live. 🙂

Doesn’t it look good? It’s healthy “ice cream”! We haven’t actually bought any ice cream in over a year, so anything remotely like ice cream brings much excitement for my 3yr old! 🙂

I got the idea from Pinterest, and it worked quite well! Dairy free, sugar free, low calories, and deliciously easy! I didn’t measure it, just added cocoa to taste.


Chocolate-Banana “Ice Cream”

Frozen banana(s)
2 Tbsp cocoa powder

Freeze a banana, then combine with cocoa powder and blend until smooth and creamy. I pulsed mine in the food processor, then finished mixing it by hand. Scooped it into a sugar cone, and we had “ice cream” for dessert!

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