Sausage, Tomato and Pasta

SAUSAGE, TOMATO AND PASTA
(original recipe from allrecipes.com)







1 box (14.5oz) Penne pasta
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 can (15oz) chicken broth
1- 2 tsp fresh basil
1 can (14.5oz) diced tomatoes
1 package (10oz) frozen chopped spinach
2 patties Morning Star Sausage, chopped finely
Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  In a large skillet, heat oil.  Add onion and cook till tender.  Add garlic to skillet towards the end of cooking the onion. Add sausage, broth, basil and tomatoes.  Cook over medium heat till slightly reduce. Add al dente pasta and chopped spinach to skillet.  Cover skillet and simmer on reduced heat until spinach is tender.
Sprinkle with cheese when serving.

MODIFICATIONS
One modification that I have done is to add a little milk instead of the second can of chicken broth.  I will mix it with about a tsp of cornstarch and add about 1 1/2 - 2 C.  This makes it creamier.  You really have to gauge the liquid amounts for yourself each time you cook it because it can vary a little depending on how done the pasta is and the weather :)

Stewed Lentils with Tomatoes

STEWED LENTILS WITH TOMATOES

(original recipe from Smitten Kitchen)







2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable or chicken broth
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.

MODIFICATIONS
I used two cans of diced tomatoes instead - way easier!!
Longer cooking time till lentils were tender, going to try crockpot next time

Pumpkin Bars

PUMPKIN BARS
This is my "recipe" from a mix of others. It is modified to reduce fat/sugar so it may take some experimenting to get it just right especially in different elevations. Also, this makes a more dense, less cake like bar so you might want to try a recipe without the applesauce.  Also, this doesn't make a ton of frosting so you might want more.

1/2 C oil
1/2 C applesauce
1 C sugar
4 beaten eggs
1 can (15-16oz) pumpkin (not spiced)
2 C all-purpose flour (I often use half wheat too)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger (sometimes I add more :)
1/2 tsp ground cloves

Mix together dry ingredients in a separate bowl. In a mixing bowl combine oil, applesauce. Add eggs and pumpkin. Stir dry ingredients into the pumpkin mixture. (Don't over mix). Spread in a 15x10 sheet pan. Bake at 350 for about 25-30 minutes.

Cream Cheese Frosting
3 Tbsp Butter
4 oz low fat cream cheese (1/2 a package)
1 tsp vanilla
1 Tbsp milk (if needed)
2-3 C powder sugar

Frostings can be grouchy. A lot depends on the humidity and temp so adjust accordingly.

Breakfast Casserole

I first made this while cooking for the homeless center. I made one for our family later and it was amazing and so simple.

BREAKFAST CASSEROLE
(original recipe)
11 eggs
1/2 C flour
1 tsp baking powder
1 can (4oz) diced chilies
2 C cottage cheese
4 C shredded cheddar cheese

Beat eggs. Add dry ingredients and beat (you will probably need a mixer of some sort). Add the rest of the ingredients and combine. Put in greased 9x13 pan and bake at 350 for 35 minutes

Modifications
I use less cheese. I usually use about 2 - 2 1/2 C sharp cheddar (or less). It is also fun to add a bit of parmesan reggiano. I have also found that sometimes I need to extend the cooking time.

Raspberry Honey Butter

There are lots of ways to make a honey butter but this is a quick, easy, fast way!

RASPBERRY HONEY BUTTER
1/2 C butter
1/3 -1/4 C honey
1/3-1/4 C raspberry jam

Whip softened butter, honey and jam together. You can adjust the amounts based on taste.

Products that DON'T CONTAIN HIGH FRUCTOSE SYRUP

A list of products that don't have High Fructose Corn Syrup to help make up a shopping list! The date is included because manufacturers are constantly changing their products. I didn't include any organic products because it is assumed that anything that is organic with not have HFCS.

Cereal
Malt O Meal Marshmallow Mateys (June 2010)

Drinks
Kirkland Signature Juice Blast juice box (May 2010)

Dressing/Condiments
Litehouse Ranch Dressing (May 2010)

Harvest Corn Chowder

HARVEST CORN CHOWDER
Original Recipe (received from my mother-in-law)






4 strips bacon
1/2 C chopped onion
dash garlic salt
1 tsp basil
1 pkg (10oz) frozen corn
1 pkg (10oz) frozen peas and corn
1 C frozen hash browns
1 can chicken broth
3/4 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
1 tbsp corn starch
2 C half & half

Fry bacon, remove and reserve drippings. Add garlic salt and onion to dripping and cook till tender. Add vegetables, broth, salt, pepper, bacon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Stir cornstarch into half & half. Add to broth and vegetables. Add hash browns and basil. Return to a full boil and remove from heat. Add parsley.

Modifications
2 Morning Star sausage patties, crumbled to replace the bacon
Vegetable broth (make sure it is very flavorful) to replace chicken broth
garlic clove to replace garlic salt
don't add any salt, add a little more pepper and a dash of cinnamon
Fresh carrots - I cut up about 2 carrots and use 1/2 cup of frozen peas to replace the frozen bag
1% milk to replace half & half

These modifications do give it a little different flavor but it is sooo tasty! If you need to make more (and I do) then I add about 1 cup more vegetable broth, 1 cup more milk with cornstarch, double the vegetables, including onions and garlic, and double the hash browns.