Our Fabulous Bites

This is an easy recipe and comes in handy when I just want to throw something together.  It isn't a show stopper but gets dinner on the table and zucchini into my kids.  I don't usually peel my zucchini, but my kids don't notice the zucchini (or yellow squash) when I peel it. Ingredients: 8 oz uncooked linguine  4 cups shredded zucchini (about 3 medium) 4 tsp olive oil 2 garlic cloves, minced 1/2 cup plain yogurt  3/4 cup cheddar cheese 3/4 tsp salt 1/4 tsp pepper Directions: Cook linguine according to package directions.  Pat zucchini dry and sauce in oil until tender, 3-5 minutes.  Add garlic and cook for about 30 seconds more.  Transfer to serving bowl.  Add yogurt, cheese, salt and pepper and mix.  Add cooked linguine to serving bowl with zucchini mixture. Toss to coat and serve.

 For so long I used my mission compagne's recipe.  She is the one that introduced me to dutch babies.  Then I found another recipe that made more at once which was handy so I switched to that.  I saw this recipe and decided to give it a try, and I made 2 batches because I knew a single batch wouldn't satisfy my kids.  I liked this recipe.  I would say our family isn't too picky when it comes to dutch babies.  This recipe puffed up even higher than my regular recipe, which is always fun. I made one batch with whole milk and one with non dairy milk and if my memory is correct, we didn't notice a difference.  I need to check that out again because if that is true, that is good news for me. I try to limit the dairy, especially since we seem to love cheese and really don't need more dairy. Rees likes his dutch babies with applesauce or lemon and sugar.  The girls seem to prefer Nutella.  I can eat one plain and I can easily eat it with berrie...

 This was a hit with the family, except for Hazel (she didn't try it).  It serves 4-6.  You can make this with or without meat and feel free to change up the veggies.  You could easily add mushrooms, or edamame, or leave out the carrots...use what you enjoy.  The recipe suggested serving with soft-boiled eggs, which I did, but I didn't think it added much flavor wise, but it could help the meal be more filling.  This cooks on high heat and fast.  I think it is easiest to have everything prepped and organized so you can quickly go from one step to the next.   Ingredients : Stir-Fry Sauce 1/2 cup soy sauce 2 T honey 1 T miso paste / miso concentrate broth 3/4-1 inch fresh ginger, peeled and grated 1/2  T sriracha sauce (this depends on your interest in heat. adjust as you like) Juice of 1 lime 1 teaspoon ground pepper 1/2 teaspoon ground cinnamon Stir-Fry 10 ounce ramen noodles  2 T vegetable oil 1 head broccoli, chopped in florets 1 red b...

I saw this recipe and I was curious.  I was also worried that I would hate it but decided I needed to know if I hated it or not.  Turns out, we all liked it.  This is not healthy but it has to be a better choice than some of the frosting recipes I saw. Ingredients: 12 large Medjool dates (about 1 cup firmly packed) 1/2 cup water 1 tablespoon maple syrup 1 teaspoon vanilla extract 1 teaspoon oil (coconut or canola, or butter) pinch of fine salt (sea salt or table salt) 1/2 cup shredded coconut (sweetened or unsweetened) 1/2 cup pecan pieces Directions: Place the dates in a heatproof bowl and pour hot water over them util they are covered.  Let them soak for 10-20 minutes, then drain.  Once dates are cooled, remove and discard the pits.  (the dates we bought we already pitted) In a food processor, combine the soaked pitted dates, water, maple syrup, vanilla, oil, and salt.  Process until smooth.  Scrape down sides as necessary. ...

Ingredients 1/2 cup quinoa 1 cup water 1/3 cup craisins 8 ounces washed kale, chopped into bite-size pieces 2 -3 ribs of celery chopped 1/2 cup sliced almond 1/3 cup crumbled goat cheese or parmesan cheese Dressing (use the following, or I like it with a French vinaigrette also) 1/4 cup olive oil 2 T lemon juice 2 tsp dijon mustard 2 teaspoon honey or agave syrup 1 minced garlic clove 1/2 tsp fine salt (like sea salt) ground black pepper to taste Directions 1. Bring water and quinoa to a boil, then reduce the heat as necessary to maintain a gentle simmer.  Simmer, uncovered, until all of the water is absorbed, about 12 minutes.  Remove the pot from the heat and add the craisins and cover the pot.  Let it stand for 10 minutes and then fluff with fork and set aside. 2. Meanwhile, make the dressing by whisking all the ingredients together. 3.  Assemble the salad:  Place the kale in a large bowl.  Sprinkle it with salt and massage t...

Makes about 3 cups Blend all the following ingredients together & enjoy. 2 cups frozen spinach (it doesn't have to be frozen, but that is what we do) 1 frozen banana 1 cup frozen pineapple chunks 4 -5 T shredded coconut (sweetened or not) 2-3 T chia seeds or flax seed (optional) 1-2 cups of water Juice of 2 limes 1 cup of ice cubes

Ina's recipes are working for us over here.  This is a solid chocolate cake and easy to make.  Her recipes calls for a cup of hot coffee.  I don't have that on hand, ever, so I have adapted the recipe.  I either use hot water or hot cocoa and a dash of cinnamon to make up for the missing coffee.  I often skimp on the sugar a bit, but not too much.  When I cut it back a lot, the cake is too bitter.  I have used regular milk instead of buttermilk and it has been fine.  I think it is better with buttermilk, but it isn't a deal breaker if you don't have it. Ingredients 1¾ cups all-purpose flour  2 cups sugar ¾ cups cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken ½ cup vegetable oil 2 extra-large eggs, at room temperature ( I usually only have large eggs and it has been fine) 1 teaspoon pure vanilla extract 1 cup hot liquid (I usually do hot water with a tablespoon of ...