Straw and Hay

 4 oz uncooked white linguini

4 oz uncooked green linguini

1/2 c butter

1/2 c cooked ham, cut in thin strips

3/4 cup peas

1/3 cup black olives, sliced

small can sliced mushrooms, drained

small jar diced pimento, drained

2 egg yolks, well beaten

1 c whipping cream

1 c grated parmesan cheese

Cook linguine in boiling salted water until tender, drain and return to pot.

Stir in butter, add ham, peas, olives, mushrooms and 1/2 pimento.

In a small bowl combine eggs and cream. Slowly add this mixture to warm linguine, stirring well. Add 1/2 parmesan cheese. Stir over medium heat until mixture thickens. Don't let eggs curdle.

Serve garnished with the remaining cheese, pimento and parsley.

Sweet Potato & Black Bean Quinoa Bake

From: eatyourselfskinny

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

Yield: 6 Servings

• 
  
• Total Time: 65 mins
•  

Ingredients

• 4 cups sweet potatoes (1/2-inch cubes)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup uncooked quinoa, rinsed
• 1 cup frozen corn, thawed
• 2 cups vegetable broth
• 1 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. garlic salt
• 1/2 tsp. dried thyme
• 1/2 cup green onions, chopped
•  

Instructions

1. Preheat oven to 375 degrees F.
2. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
4. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
5.  

Notes

*If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

It would be easy to add other veggies - chopped spinach, chopped peppers etc.

 

Spicy Vegan Potato Curry

Prep:

30 mins

Cook:

30 mins

Total:

1 hr

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 ½ teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Directions

Instructions Checklist

• Step 1

  Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

• Step 2

  Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Very Spicy - May want to cut the Cayenne Pepper way down

 

Quinoa Vegetable Soup

• Author: Cookie and Kate
 
• Prep Time: 15 mins
 
• Cook Time: 45 mins
 
• Total Time: 1 hour
 
• Yield: 4 to 6 servings
  

This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. It’s gluten free and vegan, as long as you don’t top it with optional Parmesan cheese. Recipe yields 4 to 6 servings of soup.

• 3 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
• 6 garlic cloves, pressed or minced
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• 2 bay leaves
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
• 1 cup or more chopped fresh kale or collard greens, tough ribs removed
• 1 to 2 teaspoons lemon juice, to taste
• Optional garnish: freshly grated Parmesan cheese

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.

NOTES

Recipe inspired by Trader Joe’s organic vegetable soup with quinoa and kale. Recipe adapted from my lentil soup recipe.
Seasonal vegetable preparation tips: If you’re using dense vegetables like butternut or sweet potato for your seasonal vegetables, be sure to chop them as small as you’re chopping your carrots so they cook in the same amount of time.
Slow cooker option: I haven’t tried, but Sarah reports that her soup turned out well after 8 hours on low heat.
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.

 

Chocolate, Chocolate Chip (or M&M) Cookies

From Jill Dorrough

 1 cup butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 c all purpose flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt

2 c semi-sweet chocolate chips (can substitute mini m&ms or green mint chips)

1/2 c coarsely chopped nuts (optional)

Heat oven to 350F. In a large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until just set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

French Baguettes

 From the Food Nanny via Jill Dorrough

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
4. Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (see the beginning of the chapter) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.

Whole Wheat Pumpkin Chocolate Chip Bread

From Jill Dorrough

1 large can Libby’s pumpkin purée 

3 eggs

3 cups sugar

3/4 c canola oil

3 3/4 c whole wheat flour

2 1/4 tsp salt

2 1/4 tsp cinnamon

3/4 tsp cloves

1 TBSP baking soda 

12 ounce bag of chocolate chips 

Bake 350 for 1 hour—2 large loaves

45 minutes for 7 mini loaves

Pumpkin French Toast

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 20 MINUTES

 

SERVINGS: 12 SLICES

 

AUTHOR: FRESH OFF THE GRID

 

This pumpkin spiced French toast is an easy way to bring cozy autumn vibes to a classic camping breakfast.

INGREDIENTS

• 4 eggs
• ⅔ cup whole milk
• ½ cup pumpkin puree
• 2 teaspoons pumpkin spice
• 2 teaspoons sugar
• ½ teaspoon sea salt
• 12 slices thick cut bread such as Brioche or Texas Toast
• 3 tablespoons butter divided

INSTRUCTIONS

• Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, pumpkin puree, pumpkin spice, sugar, and salt together, until thoroughly mixed.
• Heat a tablespoon of butter in a skillet over medium heat.
• Dip a slice of bread in the batter and let it soak for about 10 seconds on each side. Let the excess drip off, then place it in the skillet to fry until golden and crispy on each side, about 3 minutes per side.
• Repeat with the rest of the bread, adding more butter to the skillet as needed.
• Serve with maple syrup. Enjoy!

Whole Wheat Waffles

Whole Wheat Buttermilk Sourdough Waffles 

Recipe From @amberskitchen
I’ve been posting a lot about sourdough on my Instagram stories lately, and if you’re following along, you might be wondering what to do with the “discard” when you feed your starter daily. Once your starter is established, THIS is what you do with it! Make waffles (or you could use it to make pancakes, muffins, etc.) sourdough in general so good for you! It has nearly thousands of health benefits. So I love feeding sourdough to my family- and waffles are a great way to do it! Unlike sourdough bread, these sourdough waffles are super easy, fool-proof and always turn out! .

INGREDIENTS:

*2 cups whole wheat flour
*2 cups milk of choice (buttermilk)
*1 cup natural yeast (sourdough) starter (discard or active)
*3 Tablespoons coconut sugar
Combine in a bowl and let sit overnight. In the morning add:
*1/4 cup butter, melted
*1 egg
*1 tsp vanilla extract
*1 tsp baking soda
*3/4 tsp salt

DIRECTIONS:

Mix the first 4 ingredients the night before, cover and refrigerate. In the morning add the last 5 ingredients, mix well, and use the batter to make waffles in your a waffle iron. Enjoy!

Pumpkin Buttermilk Chocolate Chip Coffeecake

Pumpkin Buttermilk Chocolate Chip Coffeecake

A Bountiful Kitchen original recipe

Prep Time 10 minutes          Cook Time 45 minutes

Servings 10

Ingredients

cake:

• 1 cup canned pumpkin puree I use Libby's
• 1 cup buttermilk shaken
• 2 eggs
• 3/4 cup butter (softened) or canola oil or coconut oil
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice*
• 1 cup semi sweet chocolate chips

Spiced nut topping:

• 2 tablespoons butter cold
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons flour
• 1/2 cup pecans*
• two dashes salt

Instructions

1. Preheat oven to 350 degrees and set the rack in center of oven.

To make topping:

1. Place all of the topping ingredients into a food processor and pulse until nuts are chopped and ingredients are mixed well. If you don't have a food processor, soften the butter to room temperature and chop the nuts. Mix all of the ingredients in a bowl. Set aside.

To make cake:

1. Mix butter or oil with one cup of sugar in a bowl of a stand mixer with the paddle attachment until smooth.

2. Add eggs, pumpkin, buttermilk, and vanilla and mix again until smooth. Turn off mixer. 

3. Add all dry ingredients to the bowl, including the chocolate chips. Allow the chocolate chips to be coated with the flour to help prevent sinking of the chocolate in the cake.

4. Line the bottom of two 8-inch round cake pans with parchment paper and grease the pans, oruse one 10-inch Springform pan.

5. Pour the cake ingredients evenly into the prepared pan(s). Sprinkle the topping evenly over the cakes.

6. Bake at 350 for about 35 minutes for 8-inch pans, or about 45 minutes for 10-inch pan. A toothpick inserted in center of cake should come out witha few moist crumbs attached when done.

7. Remove from oven and let cool. Invert onto a plate, then turn over again onto a platter to serve, or if using a springform pan, remove the sides when cooled and place on platter.

Recipe Notes

• *For the pumpkin pie spice I used my simple, inexpensive, home made recipe for Pumpkin Pie Spice.
• **If not using nuts in topping, add 2-3 more tablespoons of flour to topping.
• If you want to give away a cake and keep one for yourself, use two 8 inch cake pans. You may also use disposable pans, then there is no need to turn the cake out of the pan before serving or giving away.
• I like to place the chocolate chips on top of all the dry ingredients so the chips will be coated with the flour and prevent sinking to the bottom of the pan. One bowl-one-mix cakes work best when all of the wet ingredients are placed in the bowl first, then the dry ingredients on top of wet ingredients.

 

BBQ Chicken Salad Cilantro Lime Rice Bowls

From Mel's Kitchen Cafe 

BBQ CHICKEN SALAD CILANTRO LIME RICE BOWLS

YIELD: 6 SERVINGS

 

PREP TIME: 25 MINUTES

 

TOTAL TIME: 25 MINUTES

INGREDIENTS

SALAD BOWL:

•  3 to 4 cups cooked, chopped chicken (rotisserie chicken works great here)
•  1 to 2 cups BBQ sauce (homemade version here)
•  6 to 8 cups chopped romaine lettuce
•  Cilantro lime rice (homemade version here)
•  2 cups fresh or frozen corn kernels (thawed if frozen)
•  15-ounce can black beans, rinsed and drained
•  1/2 red onion, thinly sliced
•  1 to 2 cups shredded or cubed Monterey Jack or cheddar cheese (or a combo)
•  1 to 2 cups chopped tomatoes
•  1 to 2 avocados, pitted and diced

CILANTRO LIME BBQ DRESSING:

•  1/2 cup mayonnaise, light or regular
•  2/3 cup buttermilk
•  2 tablespoons chopped cilantro
•  1 tablespoon lime juice
•  1 tablespoon red wine or white vinegar
•  1 clove garlic, chopped
•  1/2 teaspoon salt
•  1/4 teaspoon ground cumin
•  Pinch cayenne pepper
•  Pinch black pepper
•  1/3 cup BBQ sauce (homemade version here)

INSTRUCTIONS

1. Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
2. Toss the chicken and BBQ sauce together until the chicken is well coated.
3. Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados.
4. Drizzle with dressing and serve.

NOTES

InstantPot: I often make the cilantro lime rice in the InstantPot. Use the saute function and melt 1 tablespoon butter. Add 1 1/4 cups white, jasmine or basmati rice and cook, stirring constantly, for 1 minute. Add 1 3/4 cups low-sodium chicken broth, 1/2 teaspoon salt, juice and zest of 1 lime, 2 tablespoons chopped cilantro and 1/4 teaspoon ground cumin. Stir. Secure the lid and cook on high pressure for 4 minutes. Naturally release pressure.