The Creative Organic

Cilantro Chicken Salad on Rustic Bread

2005-04-10T22:49:00.000-06:00

These sandwiches are the perfect thing to serve when you are craving something fresh after a long winter. Not everybody is a cilantro lover, and you could substitute basil, but you don't get a more crisp, fresh flavor as in cilantro.

Serves 4
Ingredients:

1-1/2 lb. organic chicken, cooked and diced
1 organic red bell pepper, diced
1 celery stalk, diced
3 scallions, chopped
1 organic zucchini, diced
1 pickle or 12 olives, diced
2-3 T. fresh organic cilantro, chopped
2 T. balsamic vinegar
1/4 C. tofu mayonnaise
1 tsp. mustard
4 rustic hoagies or 1 loaf good rustic bread, preferably organic

Combine all ingredients. Serve immedietly on bread or let refrigerate an hour to let the flavors intensify.

Polenta Lasagna

2005-03-30T21:54:00.000-07:00

There are no noodles to cook up in this recipe! This dish is so healthy and delicious you won't miss them. Kids will eat it up and hardly notice it is packed with veggies.

Serves 4-6
Ingredients-

1 Tube polenta, cut into thin slices (as many as you can)
1 T. olive oil
1 onion, chopped
2 garlic cloves, minced
A total of 3 C. sauteed organic vegetables, any three of the following (anymore and it is just too much!):
bell pepper, mushroom (crimini is good), cauliflower, broccoli, zuchinni, spinach, kale, and eggplant (be sure veggies are chopped or sliced small)
1 24 oz. jar organic spaghetti sauce
1 C. grated parmesean, ramano, or mozzerella cheese

Preheat oven to 375 degrees. Pour about a cup of the sauce in the bottom of a square 9x9 inch pan and spread it around. place a layer of polenta slices on the sauce. In a medium nonstick skillet sautee the onion and garlic in the olive oil until transluscent. Add the veggie combination and cook until tender (covering pan will speed this process). Spread 1/2 the veggie mix on top of the polenta. Cover with more sauce and another layer of polenta. Add remaining veggies and more sauce. Top with remaining polenta slices and press down. Top with more sauce and the cheese. Bake covered for 20-30 minutes until heated through.

Hard to Feel Guilty Brownies!

2005-03-21T23:01:00.000-07:00

There is not much guilt to be found in these chocolaty brownies. They are a creative way to reduce fat and calories and include healthy organic products.

Makes 9 brownies
Ingredients-

1 C. organic whole wheat pastry flour
1/3 C. good cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 ounce unsweetened baking chocolate
1/8 or 2 T. melted margerine like Smart Balance
1/4 C. corn syrup
1/4 C. unsweetened organic applesauce
1/4 C. plain organic yogurt, low or no fat
1 C. brown sugar or sugar substitute like Splenda
1 tsp. vanilla extract
1 egg + 1 egg white, large size and organic

Preheat oven to 350 degrees. Lightly spray 9x9 inch pan. Sift flour, cocoa, salt, soda, and powder and set aside. Melt margerine and chocolate in a saucepan over medium-low until melted then pour into a mixing bowl. Stir in corn syrup, applesauce, and yogurt. Add brown sugar and vanilla then beat for a couple minutes until smooth. Add eggs and mix for another minute. Fold in dry ingredients. Mix just until incorporated. Pour into pan and bake for 30-35 min. until knife inserted comes out clean.

The Fastest Cinnamon Roll From Scratch!

2005-03-17T23:05:00.000-07:00

I found a recipe today in my pile of recipe clippings and did a little tweeking to come up with this amazing cinnamon roll. It should technically be called a bisuit roll because there is no yeast or raising involved. I kept the recipe mostly the same, except I decreased the amount of fat in the biscuit, and sugar in the filling. I also simplified the procedure to make it a 1 bowl mix. These are sooooooo good!

Makes 12 rolls
Ingredients-

2 C. whole wheat pastry flour or all-purpose
1 T. baking powder
1 tsp. salt
1/4 C. melted margerine, cooled (I use Smart Balance)
3/4 C. low-fat buttermilk
3 T. margerine, softened
3/4 C. brown sugar or mix with Splenda
1 tsp. cinnamon
1/4 tsp. cardamom
1 C. milk, optional

Preheat oven to 400 degrees. Sift flour, powder, and salt into a large mixing bowl. pour in melted, cooled margerine and mix until crumbly. Pour in buttermilk and stir just until blended. Knead dough in bowl or on floured surface until smooth (4-5 minutes). Roll dough into a 15x8 inch rectangle on wax paper or floured surface. Spread 3 T. margerine on dough. Mix sugar and spices together in same mixing bowl dough came from (it should be fairly clean, ok if still some dough remnants). Sprinkle sugar blend over margerine and roll dough jelly roll fashion starting from the long side. Pinch seams to seal. Cut into 12 even rolls and place onto greased baking pan and bake 15-20 minutes. Remove from oven and pour milk over the top if desired. Serve hot.

Sun-dried Tomato and Asiago Pasta

2005-03-16T22:24:00.000-07:00

A great 30 minute meal for the busy person or family, or a flavorful side dish that will be a hit with any meal.

Serves 4-6
Ingredients-
1-160z package organic penne pasta
1 T. margerine
2 T. organic flour
2 C. organic vegetable stock
1/4 C. chopped sun-dried tomatoes, not in oil
1 yellow zucchini, diced
1/4 C. freshly grated asiago cheese
1 can black beans, optional

Boil the pasta in boiling water in a large pot over med-high heat until tender. Meanwhile, melt the margerine in a medium pot over medium heat. Add flour and cook, stirring, for 1 minute. Slowly add the stock whisking constantly to prevent lumps. Add tomatoes and bring to a boil. Cook just until thick then reduce heat to a low simmer. Add zucchini and cook 5-7 minutes until tender. Add cheese and stir. Your can opt to add the beans at this point for added protein or leave out. Remove from heat. Drain the pasta and pour into a large serving bowl. Pour sauce over the top and serve.

Apple Crumb Squares

2005-03-13T22:49:00.000-07:00

These bars are quick to fix and an absolute treat to eat. A great way to use up the applesauce sitting in your fridge! Or make your own applesauce with the apples you never ate from the fruit basket.

Makes 2 dozen
Ingredients-

2 C. Organic oats
1-1/2 C. Organic whole wheat pastry flour or all-purpose
1 C. brown sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. nutmeg
3/4 C. melted butter or margerine
1 C. Organic applesauce

Preheat oven to 375 degrees. Combine oats, flour, sugar, cinnamon, salt, soda, nutmeg, and melted butter in a mixing bowl. Press all but 1 C. mixture in bottom of a 13x9x2 inch greased pan. Bake 13-15 minutes. Cool. Spread applesauce over top. Sprinkle remaining mix over applesauce and bake another 13-15 minutes. Cool slightly and cut into 2 inch squares.

Vegetarian Curry For The Whole Family!

2005-03-09T22:27:00.000-07:00

Flavor is the dominating factor for this dish. Even my picky carnivorous husband ate an entire plateful without complaint. This dish does require a lot of spices so try to buy them in small quantities in bulk or just use a ready made curry blend. Even my 20 month old son loved this and it full of fiber and vitamins.

Serves 6
Ingredients-

Vegetable curry:
3 T. Olive oil
1 C. Onion, chopped
3 Garlic cloves, minced
1 Medium anaheim pepper, diced
1 teaspoon each: fresh ginger, salt, ground cumin, coriander, and dry mustard
1/2 teaspoon each: ground tumeric, nutmeg, and cinnamon
1 T. Cornstarch
1 T. Flour
2 C. Organic vegetable broth
1 Small head organic cauliflower, chopped
2 Small organic yams, diced
3 T. Fresh cilantro, chopped
salt and pepper to taste

Cucumber raita:
1 Medium cucumber
1 C. Plain organic yoghurt
2 T. Fresh cilantro
1/2 tsp. Cumin
1/4 tsp. Salt

6-8 Greek pitas or chapatis

In a large nonstick skillet heat olive oil over med-high heat. Add onion and saute until translucent. Add the garlic and pepper then cook another minute. Next add the seasonings, cornstarch, and flour then cook a couple minutes stirring constantly so as not to burn. Add the broth slowly stirring constantly. Add cauliflower and yam then cover and reduce heat to medium. Cook 15-20 min. or until vegetables are tender. Meanwhile in a blender combine all the raita ingredients and pulse until no big chunks are left. Set aside. Add fresh cilantro to vegetable mixture and let cook a couple of minutes. Toast pita in the oven at 200 degrees until lightly crisp. Cut into wedges and serve with vegetable curry topped with the raita.

Low-Fat Itatian Pasta Salad

2005-03-07T08:53:00.000-07:00

It doesn't get any easier than this. This is a great pasta salad for people on the go who want to eat healthy and also be full, or also for children as a sure way to get them to eat some veggies. You can be creative with this recipe and make it your own!

Serves 4-6
Ingredients:

1/2 Organic red bell pepper, diced
1 Small organic zucchini, diced
3/4 C. Scallion, chopped
1-15 1/2 oz. Can organic black beans
1 Can tuna fish
5 C. Cooked organic radiatore pasta, about 2-1/2 to 3 C. uncooked
1-2 C. Light Done Right low-fat Italian dressing, or any good low-fat Italian dressing

Put all the veggies in a large mixing bowl and set aside. Cook pasta until just tender and strain through a colander. Run cold water over the pasta to stop the cooking and cool. Drain well. Pour into mixing bowl with vegetables and pour dressing over top. Add tuna and mix being careful not to make the tuna into mush.

Chicken and Dumplings-The Ultimate Comfort Food

2005-03-03T22:59:00.000-07:00

I made this meal in 1 hour from start to finish and most of it was just cooking time. This meal is so warm and hearty you just can't help feeling good. Organic broth and chicken can be spendy so make this when you have cut up your own chicken and made broth or bought them on sale.

Serves 4-6
Ingredients-

1-32oz. carton Organic or free-range chicken broth, low sodium works well
2 C. Water
1 to 1-1/2 lbs. Organic chicken
1-1/2 C. Chopped organic carrots
3 Small organic potatoes, diced
1 Small sweet potato, diced
2 T. Corn starch
1/4 C. Water
2T. Flour
4 T. Water

Dumplings:
1-1/2 C. Organic flour
3T. Butter or margarine
2 tsp. baking powder (aluminum-free)
3/4 C. Rice, Soy, or regular milk

Empty carton of broth in large stockpot over med-high heat. Add water, chicken, carrots, potatoes, and sweet potatoes. Bring to slow boil and cover. Cook until the chicken is done roughly 15-20 minutes. Remove chicken and dice with a knife and fork being careful not to burn yourself, the chicken will be very hot. Place the chicken back in the pot and add the cornstarch and 1/4 C. water. Bring to a boil to thicken. The veggies should be tender by now, if not cook a little longer until soft. Mix flour and 4 T. water in a small bowl or cup and mix until lumps are gone. Pour into stew slowly. Bring to a boil until thick. Meanwhile Add flour and baking powder for the dumplings in a medium bowl and cut in the butter with two knives or a pastry cutter until it resembles course oatmeal. Add milk and fold it into the flour. Do not over mix! Drop in the stew by the heaping spoonful then cover and cook for another 15-20 min until the dumpling are light and airy.

Greek Pita Pizza's

2005-02-27T23:51:00.000-07:00

A quick and easy trip to the Mediterranean!

Serves 4
Ingredients:

4 whole wheat pitas
1 T olive oil
2 C. prepared falafel mix
1 organic cucumber
1 small carton organic plain yogurt
1 small onion, diced
2 med. tomatoes, thinly sliced
1 small container feta cheese or goat cheese
1/4 lb organic baby spinach, chopped

Preheat oven to 375 degrees. In a large skillet add oil and falafel mix. Cook until crumbly (about 10 min.). Set aside. In a blender puree cucumber and yogurt. Set aside. Place pitas on a baking sheet and place a layer of tomatoes on them. Next sprinkle them with a little onion. Sprinkle the falafel (1/2 cup each) over the onion and top with cheese and spinach. Then take the yogurt mixture and drizzle each pita with a generous amount making sure enough made it's way down to the bottom. Place in the oven for 15-20 min. or until heated through and crisp around the edges.

Smokey Portabello Burgers and Yukon Fries

2005-02-24T14:29:00.000-07:00

Far superior to a greasy hamburger and fries, and much better for you! If you want to reduce cost even further you could probably substitute eggplant for the mushrooms, but I have yet to try this.

4 servings
Ingredients:

olive oil
4 small to medium portabello mushrooms. stemmed, cleaned and patted dry (I find it hard to find organic so I just use the regular)(usual cost=$4-5)
4 slices smoked gouda cheese (buy in the deli, it is usually cheaper)
4 tsp. low fat mayonaise or tofu mayonaise
Italian seasoning
4 whole wheat kaiser rolls
3-4 medium sized organic yukon gold potatoes, slice into wedges(usual cost=$3.50)
salt and pepper
1/4 lb. fresh organic arugula (usual cost for me=$1.50)

Preheat oven to 375 degrees. Brush oil lightly onto mushrooms and sprinkle with seasoning then place on baking sheet. Place potatoes on another baking sheet and sprinkle with salt and pepper Put both potatoes and mushrooms in the oven. Take the mushrooms out after 20-25 min. Bake the potatoes until tender, about 10-15 min later. Cover mushrooms until ready to use. Slice rolls in half and top one half with gouda then place in oven for 5 min or until cheese is melted. Combine mayo with a dash of Italian seasoning and spread on buns. Top with some arugula and serve with the yukon gold wedges.

Note: This is also excellent with sun-dried tomato spread. To make this simply rehydrate about 1/2 C. dried tomatoes in 1-1/2 C. boiling water. Let sit 30 min then drain and put in a blender with 1-2 T. olive oil and some lemon juice to thin.
-I have found sundried tomatoes in the bulk section of our health food store, and since you only need a little bit, it is pretty cheap.

Oatbran Blueberry Muffins

2005-02-22T13:55:00.000-07:00

I made these yummy muffins the other morning and absolutely loved them. I used an old recipe I found and tweaked it to contain healthier ingredients. It just goes to show that when you are creative and experiment, you can come up with wonderful things.

12 muffins
Ingredients:

1-1/2 C. organic whole wheat pastry flour, all purpose ok also
1/2 C. organic oat bran
1 tsp. baking powder, aluminum free
1 tsp. baking soda
1/2 tsp. salt
1/2 C. organic low-fat plain yoghurt
1/3 C. apple juice
4 T. applesauce
1 large organic egg, beaten
1-1/2 tsp. vanilla
2. C fresh or frozen blueberries, organic is usually expensive so check for sales or just use regular

Heat oven to 400 degrees. Lightly spray muffin tins. Combine first 5 ingredients, mix well. Add the remaining ingredients and mix lightly just until incorporated (do not overbeat or you will end up with chewy hockey pucks!). Fill muffin tins 2/3 full and bake for 15-20 min. or until toothpick comes out clean. Cool on a wire rack for 5 min. then remove muffins. Serve warm or cooled on a rack. These muffins freeze very well!

Elegant Dinner for Two on a Budget

2005-02-19T15:52:00.000-07:00

If you would like a dish that tastes gourmet, but will not hurt your pocket book than try this. I cook this when times are really hard and I want to feel like I'm in a four star restaurant. I should note that it is best to make this after you have bought and cut up a whole chicken, and made the broth.

Serves 2
Ingredients-

1/2 C. organic chicken broth
1/2 C. balsamic vinegar
2 T. honey or sugar
1 T. butter
1 T. vegetable oil
2 organic chicken breasts, boneless, skinless
salt and pepper
1/4 C. flour
2 T. shallots, chopped
2-3 C. rice, or pilaf, cooked

Combine broth, vinegar, and honey, set aside. In a large skillet melt butter and oil over low. Season chicken with salt and pepper. Place flour in a pan and give the chicken a dusting. Shake off excess. Turn heat up to med-high and let sit until butter turns brown. Add chicken and cook 4 min. each side or until carmelized and golden (don't move it around just let it sit). Remove chicken and cover with foil. Set aside. Add shallots to pan and saute 1 min. Add broth mixture and scrape bits off bottom of pan. Bring to a boil and cook 3 min until thick. Serve over chicken and rice or pilaf.

Kids: Wholesome Grilled Cheese

2005-02-16T23:49:00.000-07:00

I test a lot of meals on my son to see what he will eat and to add variation to his diet. This ensures he doesn't get in a "food rut" and won't eat anything but the usuals.

Ingredients:
2 slices organic whole wheat or grainy bread
2-3 slices chedder, jack, or farmers cheese
1 slice organic tomato
1 T. cooked lentils (I just use canned and save the rest for another meal)
3-4 leaves organic arugula or spinach
1 tsp. nutritional yeast, optional

Heat a nonstick skillet over medium heat. Lightly butter the bread on one side. Stack all ingredients between bread slices and put in skillet. Cook each side until browned and cheese melted, then flatten a little with a spatula. Let it cool a bit, then serve.

Bison Goulash

2005-02-15T23:16:00.000-07:00

Of course you can substitute organic beef here! I consider this meal comfort food on a day you need something hearty and warm to soothe the soul. My 19 month old son loves this dish so much he always has seconds. You know how picky toddlers are!

Serves 4-6
1 C. onion, minced
2 cloves garlic, minced
2 tsp. canola oil
1 lb. ground bison, or beef (I usually pay around $2.89 for a pound of bison)
29 oz can dice or chunky organic tomatoes (or regular if too expensive)
1 C. frozen organic corn
2 tsp. Italian seasoning
2 tsp. worcestershire sauce
pinch of brown sugar
1 tsp. salt
1/4 tsp. pepper
16 oz. organic macaroni, cooked
Grated parmesan, optional

Saute onion and garlic in oil until transparent. Add bison or beef and cook until browned. Add the rest of the ingredients except macaroni and cheese. Simmer for 45 min. Add macaroni and give it a stir. Sprinkle with cheese. Serve with garlic bread for mopping it up!

Note: I usually spend between $8-10 to make this meal. This exclude the things most people have in there pantry or refrigerator like oil, seasoning, sugar, worcestershire, and garlic.

Cooking Organic Meat on a Budget

2005-02-14T14:32:00.000-07:00

We have all seen how expensive organic meat can be, but this does not always mean you better just go buy the other stuff. There are ways you can buy and utilize organic meat in a way that saves money and creates more than one meal. Here are a few tips:

1) Organic Chicken-

Don't buy boneless, skinless breast unless they are marked down considerably they are just too expensive. Instead buy a whole organic or Hutterite chicken between 5-8 lbs. This will usually cost you around $6-10. I know this sounds like a lot too, but here me out. I have fed two adults and 1 toddler 3 meals from one 7 lb. chicken. Here is what I did:
a) You may have to become a butcher, but practice makes perfect. Start with a sharp knife, this will eliminate a lot of frustrations. Next cut up the chicken. Legs, wings, breasts, and tenderloin. The breast is usually the trickiest to remove just be slow and patient and follow the bone. For the legs it helps to wiggle the joint around to find a place to cut through. My first meal usually uses the legs and wings. You can make fried chicken, baked chicken , paella, really whatever calls for a few cut up chicken pieces.
b) Save the breast for a separate meal. The breast alone weigh between 3-4 lbs for both. In a store 2-4 lbs of organic chicken breasts would cost you between $6-11 sometimes more. You can do plenty with chicken breasts. Dice them up and throw in a casserole, pound them and stuff them with any numerous fillings, use any chicken recipe really.
c) Boil the carcass after you have cut what you want off of it. Add some veggies from the fridge you are about to throw away. Boil for a couple hours to make a nice rich organic chicken broth you can use to make gravy, soup, or my favorite comfort food, chicken and dumplings. Be sure to strain the liquid through a colander lined with cheesecloth so you don't get little chunk's in your soup that weren't invited.

If becoming butcher doesn't excite you then just roast, boil, or BBQ the whole dang thing and bon appetit! You still will have lots of leftovers.

2) Organic Beef-

Things get a little more complicated with beef. The prices are high and the variety plentiful. Because of this we don't eat beef too often, at the most once a week, but you can still make it stretch.
a) Look for bottom round, top round or any round roasts, they are lower in fat and are very versatile. I bought one the other day that was 3 lbs. and cost just under $7. Chuck roast are great too, but I found them to be more expensive.
b) Slow cooking. A roast is best slow cooked. You can either cut it up into cubes and make a stew, make a pot roast with potatoes and carrots, or get fancy using red wines and such. You only need to add a little liquid (1/2 C. or so) and do trim the fat off. If you make a plain roast you can use leftovers for sandwiches or shepherds pie. Before I forget, you should also brown all sides of your roast in a skillet before slow cooking. This seals in the yummy flavors and juices.
c) Cut it up. If you have a 3-4 lb roast and you want to make it stretch, cut it into 1 inch cubes and separate into 1-2 lb. portions. Freeze one for another day.
d) Flank steak. I think flank steaks are great. They are lower in fat and are also versatile. The drawback is cost. Organic flank steak is at least $5.99 lb. The upside is fajitas, goulash and many more hearty dishes it can make.

3) Organic Pork-

I don't much bother with pork. I am personally not a fan. If you are I would recommend a pork roast used in a similar manner as a beef roast.

4) Bison-

I am adding bison here because I use it a lot. Where I live, in Montana, there are many reputable suppliers and the cost is just a little higher for the ground meat than beef. I happily pay the extra pennies for a meat that is healthy and packs much more flavor. This is the only ground meat my toddler eats. Use it anyway you would ground beef. If you can't find it or it is too expensive in your area than skip it.

Feed me!

2005-02-12T16:40:00.000-07:00

I just wanted to share something that really makes me mad. The other day I was in the grocery store and ahead of me in line was a mother and father with their baby (about 1 year old). This poor child caught my eye right away because she was very sickly looking and her hair was dull and thin. I didn't see much life in her eyes like I do with most children. I wondered if she had an illness. It didn't take long to see the probable reason for her sorry state. Her bottle was filled with a red liquid I could only guess was kool-aid. I can't imagine what the rest of her diet consisted of. How can people really not understand that this stuff is junk and nobody can thrive off of it. I also don't understand how a parent can knowingly set their child up for later health problems. I understand not being able to feed your child organic food, but people should, even by instinct, know what is junk food and what is nutritious. How hard is it too buy your kid an apple instead of a candy bar? As a mother I can't look my child in the eyes and not want the very best for him. So please mother's out there feed your babies better than you do yourself. They are worth it and deserve to have the best start in life you can provide.

Chocolate Chip Cookies- Low Fat

2005-02-12T15:45:00.000-07:00

I don't know about you, but whenever I have a traditional chocolate chip cookie I feel like I have eaten a pound of sugar and a cube of butter straight, which is not far from the truth. I have been making these cookies for four years now and I am never disappointed. No you won't get a chewy cookie from substituting the butter, but these cookies will make you forget that. They are also a great way to use up some applesauce!

Makes about 20-30 cookies
Ingredients:
1/4 C. margerine, softened
1/4 C. applesauce
2/3 C. brown sugar
1 tsp. vanilla
1-1/2 C. organic whole wheat pastry flour, or all-purpose flour
1 C. organic rolled oats
1 tsp. baking powder
1/4 tsp. salt
1 C. semi-sweet chocolate chips, (carob, peanut butter, butterscotch, or vanilla chips work well too!)

Preheat the oven to 350 degrees.
Beat first four ingredients in a bowl until mixed well. Add next four ingredients and mix just until well incorporated. Add chocolate chips and stir. Drop by tablespoonful onto ungreased non-stick cookie sheets and slightly flatten tops. Then bake for 10-12 minutes. Remove cookies from sheets and cool on plates.
The original recipe called for 1/2 C. margerine they had 4 grams of fat per cookie. I am assuming the revised version has between 2-3 grams of fat. Not bad! Make these for a Valentines goody.

Nature Burger Tacos

2005-02-12T00:11:00.000-07:00

My favorite 30 minute meal! Fun and healthy for kids!

Serves 6
Ingredients:
1 pkg. or 3 C. Nature Burger (this is a just add water mix made by Fantastic, usually found in health food stores, but some large chains also carry it) I have seen it boxed and in bulk.
2 C. boiling water, or just very hot, if still to thick add more water
1 T. olive oil
1 medium onion, chopped
1 green bell pepper, diced
1/4 lb. mixed greens
1 pkg. taco shells
optionals:
grated cheese
sour cream
avocado, diced
salsa

Preheat oven to 200 degrees.
In a large bowl, combine Nature Burger with the water. Let sit until softened (about 3-5 min). If too thick add more water. Heat a large nonstick skillet over medium heat with oil. Add Nature Burger and cook stirring occasionally so as to get the look of cooked ground meat (about 10-15 min). During the last 5 minutes of cooking place taco shells on a baking sheet and put in oven until warmed through. You are now ready to load your tacos!

No Butter Banana Bread

2005-02-07T23:42:00.000-07:00

This banana bread is very moist and is a wonderful and easy way to use up old bananas!

Ingredients:
1/4 C. Applesauce
2/3 C. Brown sugar
2 Large eggs or 1/2 C. egg substitute
1/4 C. Water
3 Medium very ripe bananas, mashed
1 2/3 C. Whole wheat pastry flour, or all purpose flour
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. Salt

Preheat oven to 350 degrees. Lightly grease 1 loaf pan. Combine first five ingredients and mix well. In a separate bowl combine flour, soda, powder, and salt. Mix well. Pour wet ingredients into dry ingredients and lightly mix. Do not over beat! Pour into pan and bake 45 min. - 1 hour or until toothpick comes out clean. Cool on rack 10 min. then carefully take out of pan. Great fresh out of oven or cool days later! Freezes well. You can also make these muffins instead.

Great Substitutes for Sugar and/or Butter

2005-02-07T22:59:00.000-07:00

This is a little side tangent, but just about everyone I know has diet restrictions of some sort and I thought I would share some secrets. For those trying to lose weight, taking out the fat in butter and carbohydrates in sugar does not mean you take the taste and fun out as well. For those who are diabetic, these substitutes might give some variation to what is on the market as long as you consult your doctor before making any dietary change.

Substitutes for butter:
1) Equal parts prune puree (ex. 1 cup puree to 1 cup butter or margarine)
2) 1/2 part buttermilk (ex. for a recipe calling for 1 cup of butter or margarine use 1/2 cup buttermilk and 1/2 cup butter or margarine)
3) 1/2 part yogurt (same rules as buttermilk)
4) Equal parts applesauce or apple butter (both unsweetened)

Substitutes for sugar:
1) Maple syrup (1/2 cup for every 1 cup sugar called for)
2) Barley malt syrup (1/2 C. for every 1 cup)
3) Equal parts brown rice syrup
4) Equal parts apple juice (undiluted concentrate for a sweeter taste)
5) Honey (1/2 C. for every cup)
6) Equivalent commercial sugar substitute
7) Granulated fructose (very tricky to use)
More to come.............

When using most sugar substitutes it is best to decrease the oven temperature by 25 degrees and bake for a shorter duration. Sometimes this takes some experimenting.

The Organic Baby

2005-02-06T21:28:00.000-07:00

Do you know you can feed your baby organic food for less than it costs to buy jarred baby food at the market? Even if you are a working parent you can be sure your child is receiving the highest quality food you can feed them. Here is my method:
1) Buy seasonal organic fruits and vegetables that are on sale
2) Buy them in quantity (2-4 lbs.)
3) Invest in a blender, foodprocessor, or food mill (it will more than pay for itself)
4) Find or buy some ice cube trays

Once your baby is digesting rice, wheat, barley, and oat cereal and is over 6 months old, you can start to add new foods a little at a time. Always consult the babies pediatrician before doing this as every child is different.
The best foods to start off with are vegetables such as peas, green beans, sweet potato, and carrots. Introduce only 1 new food every week or two to make sure there are no allergies. Next you can start adding squash, spinach, potato, apple, and banana. When feeding a very young child just starting solids, it is best to use a food mill so as to make the food as smooth as possible. If you only have a blender and don't want to spend the money on a food mill, just wait a couple of months to begin making your babies food. In the meantime you can buy 1st stage organic baby food which I found costs about $0.40 a jar. Babies at this stage usually go through 2-3 a day, so the cost is very low.

Making baby food:
1) Thoroughly rinse food
2) Peal vegetables with skins
3) Dice
4) Place in large saucepan with 1/2 inch - 1 inch of water (depending on how much veggies you have in pan)
5) Cover and bring to a boil then turn to low and let simmer until tender (depends on the vegetable or fruit)
6) Pour into a blender or food processor and puree until desired texture is achieved
7) Pour into ice cube trays and cover in plastic wrap. Freeze until solid.
8) Loosen cubes from tray and put them in a freezer bag. Put back in freezer until needed.
9) To use reheat in a saucepan over low or think ahead of time and place what you will need in the fridge to thaw. You could use a microwave in a pinch just be careful there are no hot spots and the food is just thawed not cooked.

These cubes keep well for about a month and you can mix and match cubes to make a meal. When your child gets older you can start to feed her whatever the family is eating, just blend it up a bit to the right consistency. Any leftovers can be poured in the trays and frozen. Just don't freeze foods with dairy or egg in them.
As your child eats more you will start to see how much money you are saving by making and freezing her meals. By 8-9 months babies can start to go through a lot of food in a day and jarred baby food starts to get a little spendy at this point. Although, if this is the route you must go they do make great organic baby food nowadays. At my local store the organic baby food sells for $0.69-0.89 per jar.

Yogurt cheesecake

2005-02-06T01:33:00.000-07:00

You may have already seen a recipe like this before, but I had to include it here for the simple reason that it is a cheesecake you won't feel guilty eating!
Serves 8- makes 1 pie
Indgredients:
1-32oz. carton organic plain yogurt (low-fat and fat-free work great here!)
3/4 C. egg substitute or equivalent to 3 eggs
1 C. Sugar or sugar substitute
2-3 T. lemon juice
1 tsp. vanilla

Line a colander with 2-3 layers of paper towels, coffee filters, or cheesecloth. Pour yogurt on top. Place colander in a bowl and put plastic wrap over top. Let sit in refrigerator for at least 8 hours. Drain liquid.
Preheat oven to 350 degrees.
Place yogurt in a large mixing bowl and add remaining ingredients. Mix well. Pour into a prepared graham cracker crust and bake for 1 hour or until knife inserted in pie comes out clean. Cool and chill for at least 2 hours.

Butternut Squash Burritos

2005-02-04T22:12:00.000-07:00

This burrito is so creamy you really don't need cheese! A great meal during the winter when squash is cheap. This recipe is easily doubled so you can freeze half the burritos. Do wrap them separately in plastic wrap or wax paper and place in a freezer bag.
Servings-6
Ingredients:
1 medium organic butternut squash, peeled and cubed
1 medium onion, chopped
2 garlic cloves, minced
1 bell pepper, any color, diced
1 tsp. cumin
1 tsp. coriander
1-15oz. can organic black beans, drained and rinsed
1 T. lemon juice
Salt and pepper to taste
6 large flour tortillas
Optionals:
Salsa
Sour cream
Cilantro
Total cost=$5.90 excluding optionals
Preheat oven to 350 degrees. Boil squash until tender, drain and set aside. In a large nonstick skillet over med-low heat add onion and cook until translucent (about 5-7 min). Add garlic and cook another 1-2 minutes. Add bell pepper and cook until tender (about 4-5 min). Add spices and cook another 2 minutes. Set aside. In a food processor or blender add squash, beans, lemon, and salt/pepper. If mixture is too thick add a little water left from boiling the squash. Puree until smooth. Add to onion mix. Fill tortillas with roughly 1 cup of mixture, roll up and place seam side down in a lightly oiled baking dish (a 9x13 works well). Cover with foil and bake for 20-30 minutes.

Dark Chocolate Pudding- Great Diabetic Recipe or Lactose Free Recipe!

2005-02-03T15:40:00.000-07:00

I am not a doctor so please consult a doctor before trying anything new if you have a special condition! You can mix up the dry ingredients for this and save it in a ziploc bag until you need it. Children love this recipe and it is easily adaptable for diabetics and lactose sensitive people. If you do the math this costs the same or less than boxed pudding with yucky gelatin and I think tastes a whole lot better.
Serves 4
Ingredients:
3 T. Cornstarch (bought in bulk ridiculously cheap)
3 T. Sugar (bought in bulk), or sugar substitute equal to 3 T. sugar
2 T. Cocoa (bought in bulk)
2 C. Organic skim milk (usual cost is around $2.69-3.89 per 1/2 gallon but to me worth it), soy or rice milk work well here, but may not set as firm (still delicious!)
1 tsp. Vanilla

Mix all dry ingredients in medium saucepan. Whisk in milk and heat over medium until boiling. Lower heat to low and simmer 3-4 minutes. Stir in vanilla. Pour into individual bowls and cover with plastic wrap to prevent a skin forming. Chill at least 2 hours.