Engine2 Chili (modified)

Ya'll know I'm a huge fan of Rip over at the Engine 2 Diet. Traditional Chili in our house used to be 1lb of ground beef, 3 cans of beans (kidney, pinto & chili), 1 can of diced tomatoes and a packet of chili seasoning. 

THERE IS NO GOING BACK AFTER YOU HAVE THIS CHILI. 

I swear it!!

The original recipe calls for Tofu, jalapeno pepper, mushrooms and some other odds and ends that were a little outside my chili taste ideals, so I deleted them from the original recipe. If you'd like to view the original head on over to E2, and check it out. Otherwise, take my word that this chili is AH-MAY-ZING! And yes, the apple is a must in this recipe. Just trust me.

1 large onion, chopped

2 cloves garlic, minced or pressed

2 bay leaves

2 stalks celery, chopped

2 carrots, chopped

1 can kidney beans, rinsed and drained

1 can black or pinto beans, rinsed and drained

1 can chickpeas, rinsed and drained

3 cups water

1 can chopped tomatoes

1 - 6oz can of tomato paste

1 can corn or frozen equivalent

1 apple, chopped

2 tablespoons chili powder

1 teaspoon coriander, crushed

2 tablespoons Dijon mustard

1 tablespoon molasses

1/2 - 1 cup chopped cilantro

*Optional: salt, pepper, and sugar to taste

Saute onion on medium - high heat in a large pan for 5 minutes. Add garlic, bay leaves, celery, and carrots, and saute 5 minutes longer. Transfer all ingredients to a crock pot. Add beans, water, tomatoes, tomato paste, corn, apple, remaining seasonings, mustard, molasses, and cilantro. Cover and simmer on low for 6-8 hours.

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Whole Wheat Pizza Dough

I've made home-made pizza countless times and with several different recipes. 

I have to say this is by far the BEST recipe I have tried. It also makes for 

great bread sticks!

1 envelop active dry yeast

1 cup very warm water

1 1/2 cups all purpose flour

1 cup whole wheat flour

flour for kneading (about 1/4 cup)

3/4 tsps salt

2 tbsps olive oil or vegetable oil

cornmeal

In a large bowl, add very warm water. Add package of yeast and stir until yeast is dissolved and resembles a creamy foam.

Add salt, oil, and flour. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until doubled, about 30-60 minutes. Punch down dough. Remove dough to lightly floured surface.

Shape and place on pan with a light sprinkling of corn meal. Spritz or brush with olive oil. Bake at 400 for 8-10 minutes. Remove from oven, top with ingredients. Return to oven and continue to bake with ingredients until done (time varies depending on toppings - about 15 min +).

Jake's Tips: Make toppings before hand, or while dough is rising. We like to put a slight drizzle of olive oil with about 1 cup cheese and then COVER with vegetables: broccoli, bell pepper, artichokes, shredded carrots, sliced tomato, sun dried tomato, olives, mushrooms, avocado, etc.

Kid Approved: This dough can be made into individual pizzas so that kids can add their own ingredients. I find that although they dislike A LOT of veggies, the more colorful (think yellow bell peppers, orange shredded carrots, green broccoli) we make the pizza, the less likely they pick out stuff they don't like. Also, the more veggies you add, the less cheese you need - it's more so for "tradition" around here.

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Corn Chowder

I had to steal this picture from All Recipes however it leaves
out the beautiful vibrant colors of the orange carrots and green fresh parsley.

I got this recipe from my Taste of Home Cookbook. In the past I added chicken to it because I thought "where the heck is the protein?!" Ha. Haha. Hahahahaha. A one cup serving - sans chicken- has 5g protein, and that's without the addition of carrots.

1 large onion, chopped

1/4-1/2 cup butter (by preference)

2 1/2 cups water

2 - 14 3/4oz cans cream-style corn

4 medium potatoes, peeled and cut into 1/2-inch cubes

2 cups carrots, chopped

2 cups soy milk

1 1/2 tsp salt

3/4 tsp pepper

Minced Fresh Parsley

In a large pot, saute onion and carrot in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low.

Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

*Kid Friendly: Strain the sauce and simply place the potatoes, carrots, and corn in a bowl. Less mess for kids to eat, and still so sweet and yummy.

**Healthier option: Saute the onion and carrot in water as opposed to butter. The flavor is remarkably different. If you do choose to saute in water, I'd add dry seasonings to flavor it up.

***Slow-Cooker Approved: Simply saute the onions, then add ALL the ingredients to a slow cooker and simmer for 6-8 hours. Delicioso!

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Split Pea Soup

Man! This soup gets such a bad rap! It's so filling though and FULL of protein. 

Peas should be a superfood.

Another Taste of Home Submission

1 small onion

4 carrots, chopped

1 tbsp vegetable oil

4 cups water

1 - 14.5 oz can vegetable broth

1 1/2 cups dried split peas, rinsed (1 small bag)

3 bay leaves

1 1/2 tsp salt

1/2 tsp dried rosemary, crushed

1/4 tsp dried thyme

1/4 tsp pepper

In a large saucepan, saute onion and carrots in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until peas are tender. Discard bay leaves.

*For picky husbands: if meat is still a "necessary" part of his diet, purchase a thick cut slice of ham and chop into small pieces. Not sure about the weight, but you can buy them pre-packaged in the meat area and they usually weigh between .5 and 1lbs. However, if you do add ham, I recommend not adding the salt.

**Kid friendly: Pea soup is hard to eat for little ones. Slice up bread into cubes, toast, and place in a bowl. Allow little hands to help ladle the soup onto the toasted bread cubes. It helps soak up the liquid and lets them feel involved. Whole wheat/whole grain bread is also packed with protein, so don't be surprised if they get full quickly!

***Slow-Cooker Approved: Saute the onion and carrots in a saucepan, and then add ALL the ingredients to a slow cooker for 6-8 hours. Split pea soup is by far one of the best smells to come home too.

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Black Bean & Roasted Potato Enchiladas

Yum! Enchiladas are so versatile. 

Despite it's bad rap as a "filler carbohydrate," potatoes contain 2.1g of protein and 1g of fiber, 110 calories and NO FAT. They also amazingly have 45% of the daily recommended value for Vitamin C.

Instant mashed potatoes (use soy milk as sub for regular milk and leave out salt and butter) can also be used in place of roasted potatoes. For those with extra time (or better planning! lol), roast potatoes in the oven for fuller flavor.

2 tbps water/oil (for sauteing potatoes)

3 potatoes, peeled and chopped into 1/2" cubes

2 carrots, peeled and shredded (using a cheese grater)

1/2 - 1 red onion, chopped

1 1/2 cup corn

1 cup cilantro, chopped

1 cup salsa

2 - 15oz cans black beans, drained and rinsed.

1 - 12 count package whole wheat tortillas, or healthy tortillas such as spinach & tomato.

1 - 10oz can enchilada sauce

Optional cheese and sour cream.

Preheat oven to 350 F and grease 13"x9" baking dish.

Heat water/oil. Add potatoes, carrots, onions. Saute until soft. Add corn, cilantro, and salsa. Saute until cilantro is soft. Add black beans and heat through.

Briefly heat entire package of tortillas in microwave (I do 20 sec on a 600watt microwave). Warming the tortillas help make them more pliable for folding so they do not tear as easily. Scoop approximately 1 cup of mixture into 1 tortilla, roll, and place into baking dish. Continue filling remaining package of tortillas.

Open can of enchilada sauce and cover tops of tortillas. Using a basting brush helps spread sauce evenly. The more sauce the better.

Optional: sprinkle cheese and lightly drizzle sour cream over top of enchiladas for a more desirable look.

Cook for 30 minutes or until sauce is bubbly. Serve with fresh cut limes, and sliced avocados. Enjoy!

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Spaghetti Squash

Spaghetti Squash

No surprise, this was not kid friendly, BUT my husband who despises squash in general, surprisingly LOVED this. 

Go figure.

1 Spaghetti squash, halved & seeded

2 tbsp vegetable oil/water

1 onion

2-3 cloves of garlic, chopped

1 green squash, quartered lengthwise and sliced into 1-in pieces

1 yellow squash, quartered lengthwise and sliced into 1-in pieces

1 tomato seeded and chopped

1-15oz can Great Northern Beans, drained & rinsed

3/4 cup crumbled feta cheese (*optional)

2 tbsp chopped fresh basil

1. Pre-heat oven to 350 F degrees. Lightly grease a baking sheet. 

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven and set aside to cool enough so it may be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic and squash being careful NOT to overcook the squash (2-3 minutes). Add tomatoes and beans, and cook only until tomatoes are warm.

4. In a separate bowl, use a large spoon to scoop the stringy pulp from the squash. Toss with the sauteed vegetables, feta cheese, and basil. Serve warm.

**New Recipe Tip: When trying a new recipe with a picky eater, try serving something phenomenal on the side that has already been tested and approved in your kitchen. When I 1st made this recipe, I served it with cheddar & thyme biscuits that my husband drools over (as pictured above).

***Kid-Friendly Tip: I always keep some pre-cooked whole grain noodles in the fridge. Pull the beans from this dish and add to some warmed noodles. Serve with a side of fruit or favorite vegetable. Kids can not be expected to like everything, and sometimes just "trying" it (even if spit out) is all we ask for in our house.

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Southwest Pasta

Southwest Pasta

*Kid Approved

Ingredients

1 package whole wheat pasta

1/3 cup vegetable oil

1/4 cup fresh lime juice

2-3 tbsp chili powder (adjust for preference)

2 tsps ground cumin

1/2 tsp salt *optional

2 bell peppers, diced

1 onion, diced

2 cloves garlic, minced

2 cup corn kernels

3/4 fresh cilantro

2 cans (15oz) black beans, drain & rinsed

*optional add-ins: roasted plum tomatoes, canned tomatoes, pinto beans, lemon juice, fresh orange juice, fresh avocado, or canned olives.

Directions

1. Boil water for pasta

2. Mix oil, lime juice, chili powder, cumin, and salt in a separate bowl. Set aside.

3. Add pasta to boiling water.

4. In a large pan, saute (in oil or water) bell peppers & onions. Add corn (if using frozen corn kernels, cook corn prior to bell peppers & onions). Add garlic. Add fresh cilantro. Add beans at last minute to simply warm them up - beans tend to absorb moisture.

5. Drain cooked pasta and mix with oil, lime juice, and spice mixture.

6. Add vegetables to pasta and mix.

Enjoy!

For my picky eaters, I let them add a dallup of sour cream to their bowls, and serve with a side of sliced avocado or sliced oranges. My husband enjoys this flavored with hot sauce. This dish can also be served as a cold pasta for a picnic - simply do not cook the bell peppers, onion, & garlic - but I do recommend roasting the corn for that added boost of flavor.

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Layered Mexican Dip

Yes, this is a MEAL! Traditional 7-layer mexican dip, personalized to however you see fit!

Serve with warm whole grain tortilla chips, or whole grain tortillas to make a FILLING burrito.

1 pkg Taco Seasoning Mix OR 1 cup Salsa

2-15oz cans refried beans

1-16 oz jar salsa

2-15oz cans black or pinto beans

*add optional layer of 8oz of sour cream and/or 1 cup grated cheddar cheese HERE.

2 cups shredded romaine lettuce

2 chopped tomatoes

1/2 to 1 cup chopped onion, depending on preference

1 avocado, chopped

1 small can sliced olives

1. Mix package of taco seasoning (or 1 cup salsa) with 2 cans refried beans. Layer in bottom of 13"x 9" baking dish.

2. Layer remaining ingredients as listed.

3. Chill or serve at room temperature.

Optional add-ins or substitutions: roasted corn, chopped bell pepper (roasted or raw), mashed potatoes with salsa mixed in instead of milk/butter, chopped spinach.

**Kid tip - make a pint size version of this in a bowl or ramekin taking out the ingredients that picky eaters won't eat. Or don't add a the "icky" stuff to a portion of the 13"x9" baking dish. My kids don't like lettuce, onions, or tomatoes, so I just leave 1/4 of the dish without those added ingredients. I place the entire dish on the middle of the table, and the little kids feel like grown-ups getting to scoop the dip with their own chips - hence, they eat more!

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Easy Sugar Cookies With Sprinkles

This is my daughter's favorite cookie recipe. I think it's only because of the sprinkles. I tried using this recipe with cookie cutters. I have yet to be succesful rolling it out (it's too soft even after 24 hrs refridgerated). It makes a great basic sugar cookie though that can literally be decorated with anything!

Ingredients
2 3/4 c All Purpose Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 c Butter, softened
1 1/2 c White Sugar
1 Egg
1 tsp Vanilla Extract
1/2 c Sprinkles

Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

Place sprinkles in a seperate small bowl.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfulls of dough into balls. Dip tops of dough into sprinkles. Place onto a cookie sheet and lightly press down to semi-flatten cookie.

Bake 8-10 minutes, or until golden. Let stand on cookie sheet 2 minutes before removing to cooling racks.

Enjoy!

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Soft Oatmeal Cookies, No Raisins

Soft Oatmeal Cookies with chocolate chips, white chocolate chips AND peanut butter chips all in one!

Whoever said you had to have raisins in your oatmeal cookies?! If you like them, add them! Otherwise, this cookie is great alone, or you can add chocolate chips, white chocolate chips, peanut butter chips, or even apples!

Preheat oven to 350 F

1 cup butter (softened)
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 1/2 tsp ground cinnamon (optional)
3 cups quick/instant cooking oats

Mix butter and sugars. Add eggs one at a time. Add vanilla. In a separate bowl mix flour, baking soda, and cinnamon. Add flour mixture to butter mixture, mix. Add oats. Add any additional mix-ins (chocolate chips).

Place a spoonful of dough on baking sheets. Bake 8-10min. Remove when edges begin to brown. Let sit for 2 minutes on baking sheets before removing to cooling racks.

TIPS!
Refrigerate dough overnight.
I mix my butter and sugars, then add my vanilla and eggs all at once. Then I add my flour, and baking soda right on top of the wet mixture. I don't separate ingredients because I haven't found a difference in doing so.

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Tips To A Great Homemade Cookie

I love to bake my family cookies. My family loves for me to bake cookies. Baking, just like parenting, or driving a car, is a learned skill through trial and error. Perseverance will eventually produce a great cookie, and a love for providing your family homemade goodness!

Keys To A Great Cookie: 
Note: These aren't requirements, and you will find what works for your family and your cookie preference, but for best cookie around, try these helpful tips.

1. Use namebrand ingredients; butter, vanilla, flour, sugar, baking powder, etc. Sometimes store brand ingredients are identical, but sometimes they aren't. Try comparing store brand oreos to real oreos. Definetly a difference!

2. Soften your butter on your countertop, DO NOT microwave.

3. Refridgerate cookie dough overnight for best baking results.

4. Use parchment paper. Easy clean up and provides an even non-stick surface.

5. Don't buy the cheapest cookie sheet/pan at Wally World! $4 more for a better pan isn't going to break the bank.

6. Use cookie sheets/pans for cookies only! Cookies like simple surfaces to cook on. Using pans for regular baking often leaves baked on residue which cookies dislike.

7. Don't be afraid to experiment with recipes. If a cookie isn't tasty enough, or too sweet, or you don't like cinnamon or raisans, just omit or add! If anything, if the cookie turns out horrible, they make great dog biscuits.

8. Enjoy the process! Let the kids help! Eat it raw! Just remember, baking cookies is supposed to be fun!

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