Spicy Chickpea Potato Stew

So yummy! And I love the spiciness of it.

Ingredients:

2 15-oz. cans chickpeas
2 cups water
1 Tbsp olive oil
1 white onion, finely chopped
3 cloves garlic, finely chopped
2 jalapeno peppers, seeded and finely chopped
1-2 tsp cumin
1/4-1/2 tsp turmeric
12 oz tomatoes, coarsely chopped
1 lb yellow potatoes, cut into cubes
salt and pepper to taste
cayenne pepper to taste
1 small cucumber, sliced
chopped fresh cilantro

Directions:

1. Place 3/4 cup of chickpeas and 3/4 cup water in a blender and process until smooth, set aside.
2. Heat oil in a large skillet. Add onion, garlic, and jalapeno, and saute until the onion is lightly browned on the edges. Add cumin and turmeric and stir to distribute evenly.
3. Transfer to a stockpot or crockpot, add tomatoes and chickpea puree, bring to a boil.
4. Add potatoes and remaining water, simmer covered until potatoes are nearly done.
5. Add the remaining chickpeas. Simmer covered until the potatoes are tender but not mushy.
6. Season with salt, pepper, and cayenne to taste. Garnish with cucumber slices and cilantro, and enjoy!

Black Bean Salsa

Again, modified from a recipe on allrecipes.com. I've been looking for recipes with specific ingredients I've had around the house this summer, and the website has been a good go to for easy to modify recipes. This was originally a salad, but is way better as a salsa served with blue corn tortilla chips!

Ingredients

• 1 (15 ounce) can white hominy, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 diced white onion
• 1 diced green bell pepper
• 1 diced red bell pepper
• 1 diced green onions
• 2 seeded and chopped jalapeno peppers
• 1 (24 ounce) jar salsa
• 2 tablespoons ground cumin
• 1 tablespoon salt
• 2 tablespoons white sugar
• 1/2 cup finely chopped cilantro

Directions

1. In a large bowl, gently stir together all ingredients. Refrigerate at least an hour before serving. Serve with tortilla chips.

Delicious Veggie Soup

Up to your ears in zucchini? Try this soup! If you're a meat-eater, chicken would be a good addition. This recipe was modified from a recipe found on allrecipes.com.

Ingredients

• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 large white onion, diced
• 1/4 pound fresh green beans, trimmed and snapped
• 3/4 cup frozen corn kernels, thawed
• 1 (15 ounce) can white hominy
• 1 (15 ounce) can chickpeas
• 3 cubes vegetable bouillon
• 5 tablespoons tomato sauce
• 1 tablespoon garlic powder
• 2 yellow potatoes, cubed
• 2 jalapeno peppers, julienned
• 8 1/2 cups water

Directions

1. In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, bouillon, tomato sauce, garlic powder, potatoes, jalapenos, and water. Bring to a boil, reduce heat and simmer until flavors are well blended, about 1 hour.

Old Fashioned Strawberry Pie

I have this crazy habit of trying brand new recipes on food I'm giving away...seems to work out, though! Maybe I'll have an epic fail one day and get wise. Ha ha. This recipe is courtesy of allrecipes.com. I also added some nutmeg to the pie filling, which was a delicious addition!

• 2 (9 inch) unbaked pie crusts
• 1 1/4 cups white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh strawberries, sliced
• 2 tablespoons butter

Directions

1. Preheat oven to 425 degrees. Place one crust in a nine inch pie pan.
2. Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
3. Bake for 35 to 45 minutes, or until the crust is slightly browned.

Roasted Tomatoes

Ok, the point of this post is the TOMATOES...so good!!! You should make them. And put them on whatever you want, because they're amazing. Thanks to my roomie Christina for teaching me how to do this!

Step 1: Slice Maters
Step 2: Coat Maters with Olive Oil
Step 3: Add Random Spices (i.e. Italian Seasoning, Salt, Pepper, etc.)
Step 4: Lay Maters on Broiling Pan and Broil until Done (brownish on edges)
Step 5: Enjoy
Step 6: Make More!

Bridal Shower Tea Party Style

I love throwing bridal showers! This one was super fun. See below recipes for Ginger Berry Lemonade, Lavender Lemonade, Orange Pistachio Cupcakes, and Cucumber Sandwiches! We also put fresh fruit in cute little cups with colored toothpicks.

Ginger Berry Lemonade

You'll need: 3 cups sugar, 1 1/4 cups finely chopped ginger, 1 cup sliced fresh strawberries and/or raspberries, 4 cups fresh lemons (from about 32 lemons), 4 cups cold water, and extra lemons/berries for garnish

What to do: In a large saucepan over high heat, combine sugar and ginger with 8 cups water. Bring to a boil, stirring occasionally until sugar dissolves. Boil for 15 minutes. Transfer from heat, and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled. Set aside about a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids. In a pitcher, combine ginger syrup, strained berries, lemon juice, and water. Serve over ice, garnished with reserved berries and lemon slices.

Lavender Lemonade

You'll need: 2 cups sugar, 2 cups water, 1/2 cup tightly packed fresh lavender buds, 1 1/3 cups fresh squeezed lemon juice, 8 cups water

What to do: Bring sugar and water to a boil in a saucepan, stirring until sugar is dissolved. Reduce heat and add lavender, simmer 5 minutes. Allow to cool completely or overnight. Combine syrup with lemon juice and water, and enjoy! This is also delicious served warm.

Orange Pistachio Cupcakes

You'll need: 1/2 cup vanilla soy yogurt, 2/3 cup soy milk, 1/3 cup canola oil, 3/4 cup plus 2 Tbsp sugar, 1-2 tsp orange extract, 1 cup plus 2 Tbsp flour, 2 Tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, generous pinch cardamom, 1/3 cup finely chopped pistachios, about 1/2 cup chopped pistachios and pink sugar sprinkles for decorating

For the frosting you'll need: 1/2 cup shortening, 1/2 cup vegan butter, 3 1/2 cups powdered sugar, 1 1/2 tsp vanilla, 1 tsp orange extract, 1/4 cup soy milk

What to do: Preheat oven to 350 degrees, line muffin pan with 12 cupcake liners. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and orange extract. Sift in dry ingredients, mix until relatively smooth. Fold in pistachios. Fill linters three-quarters of the way, bake 20-22 minutes. Transfer to a cooling rack and let cool completely.

How to make the frosting: Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla, orange, and soy milk. Beat for another 5-7 minutes until fluffy.

To assemble: Pipe the frosting onto the cupcakes, and sprinkle with chopped pistachios and sprinkles!

Cucumber Sandwiches

You'll need: rye bread, vegenaise or cream cheese, salt, pepper, oregano, cucumbers, and fresh mint or Italian parlesy leaves.

What to do: Spread your vegenaise or cream cheese on the bread. Sprinkle with salt, pepper, and oregano to taste. Peel the cucumbers lengthwise with a vegetable peeler to produce thin cucumber strips. Layer the strips diagonally on the bread. Remove the crusts and cut the sandwiches into the desired shape. Place a mint or parsley leave in the middle for extra garnish.

Harvest Vegetable Stew

Love this hearty vegetable stew! So good. You can even make it in a dutch oven!

1-2 Tbsp olive oil

3 medium onions, chopped (3 cups)

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes (6 cups)

1 medium red bell pepper, cut into 1/2 inch dice

2 medium cloves garlic, minced

1 1/2 tsp oregano

1/8 tsp red pepper flakes

2 1/2 cups vegetable broth

1 28-oz can diced tomatoes

1 19-oz can chickpeas, drained and rinsed

1/2 cup chopped flat-leaf parsley

Heat oil over medium heat. Add onions and cook, stirring often, until softened, 4-6 minutes. Add squash, bell pepper, garlic, oregano, and pepper flakes. Cook, stirring, about 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes.

Stir in tomatoes and chickpeas, return to a simmer. Cover and simmer until squash is tender but not mushy, 8-10 minutes.

Season stew with salt and pepper to taste. Serve hot, sprinkled with chopped parsley.

Zucchini Cupcakes w/ Carmel Frosting

Yay for fall and zucchini!!  These were sooo yummy. 

3 eggs
1 1/3 C sugar
1/2 C vegi oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1/12 C shredded zucchini

Preheat oven to 350.  In a mixing bowl beat the eggs, sugar, oil, juice, and almond extract.  Combine dry ingredients in separate bowl.  Add the dry to the egg mixture and mix well.  Add the zucchini and mix.  Fill greased or lined cupcake pan 2/3 way full.  Bake 20-25 minutes. 
Cool 10 minutes then frost.

This recipe made 27 cupcakes!!!

Icing

1 C packed brown sugar
1/2 C butter
1/4 C milk
1 tsp vanilla
1 1/2 - 2 C powdered sugar

In saucepan combine brown sugar, butter, and milk.  Bring to boil over medium heat.  Stir while boiling for 2 minutes or until thickened.  Remove from heat and stir in vanilla and cool until lukewarm.  Beat in powdered sugar and frost!

*  I thought these were great as just muffins too!  Try it as a bread and just increase cooking time to 40-60 minutes.  Yummy!!!

Jalapeno Poppers

These were my all time favorite growing up.  We got them on special occasions like Super Bowl Sunday and the random eat dinner in front of the TV nights.  I went broke in college because I bought these so stinkin' much!  Well my friends, no more! 

Unfortunatly we didn't grow jalapenos this year, BUT Bryan's mom did!  The last time I was there I snagged about 25 of them.  These were seriously so good it is killing me not to eat them all in one sitting. 

20-25 medium jalapenos
8 oz softened cream cheese
1 1/2 tsp worts sauce
1/2 C shredded cheddar cheese

4-6 bacon strips

Cut your peppers in half length wise, after cutting stems off.  Take the seeds and membrane out then blanch them in boiling water for 2-5 minutes.  The longer you boil them the less spicy they will be.

While peppers are cooling, combine your cheeses and sauce. 
Bake at 400 for 5-10 minutes depending on how melty you want the cheese.  ENJOY!!!

*Side Note*
Since these were so yummy I wanted Bryan to partake, but since he is gone hunting I couldn't very well save him any.  (ha ha)  So I tried to freeze them.  I assembled them and just left out the baking step.  I haven't tried them yet out of the freezer, but I will let you know if they worked or not.
Stuff jalapeno halves with cheese and then top with crumbled bacon!

**  Also - you can omit the worts sauce and instead put in some ranch dressing seasoning.  I would have done that but didn't have any on hand.

Cabbage Cheese Soup/ Broccolli

 

We have cabbage coming out of our ears!  Cabbage the size of Bryan's head!  ha ha.  They are from his Mom's garden and we have been going cabbage crazy.  We have made lots of Japanese Salad and this soup!

So this recipe was my Grandma Clarks.  It is sooo yummy.  When it was so cold last week I made this and homemade bread... yummy.   I am going to type in cooking order, because that is what is easiest for me.  :)

In large stockpot, melt 4 T butter then add:
1 lb coleslaw or 1 lb dice cabbage
2 C minced onion

Let saute and then add:
2-3 C diced potatoes
2 C sliced carrots
12 chicken bouillon cubes
2 tsp salt

Add enough water* to cover and cook until veggies are cooked through.  In separate saucepan add:
1 stick butter
1/2 C flour
1/2 tsp paprika
1 tsp pepper
2 C milk

After roux is thick, add to veggie mix in stockpot and add:
1 qt. half and half

When ready to serve stir in 2 C grated cheddar cheese.  Let cheese melt, but do not boil once cheese is added.

Sooo yummy!
*if you want to substitute water for chicken broth do it!  Be careful with the bouillon cubes though, you don't want it too salty.
* you can easily switch out cabbage for broccoli and it just as yummy
*Bryan suggests using an emulsion blender to blend up the cabbage chunks so it has a better texture, but I like it chunky - so your call on that one.

Stuffed Peppers

I have always wanted to make these, but always put it off because I would have to buy so many peppers. BUT since we are house watching Bryan's parents house and garden we have free reign of their vegetable garden! Just this week we have picked at least 2 and a half dozen green bell peppers so Bryan looked up a good recipe and we modified it a little and I have to say . . . pretty dang good!

1 1/2 lbs ground beef or pork
1 small onion, diced
1/2 C green bell pepper, diced1 T minced garlic
salt and pepper to taste
1 Anaheim pepper, diced (optional)
1 jalapeno pepper, diced (optional)
2 C cooked white rice
1 T crushed red pepper flakes
2 8 oz cans tomato sauce
1 C shredded cheddar cheese (optional)
6-8 medium sized green bell peppers
First cook the rice. While the rice is cooking wash and hollow out the 6-8 green bell peppers so it is like a bowl. Then boil peppers for 2-3 minutes until they are just tender.

Meanwhile, cook diced peppers and onions in butter. Then brown hamburger with veggies. Season meant with garlic, salt, and pepper. Remove from heat.

Preheat oven to 350. Get casserole dish and fill bottom of dish with water until just BARELY covered, about an 1/8 of an inch. Place cooked bell pepper bowls in dish close side by side.
In large bowl mix meat mixture, rice, pepper flakes, and tomato sauce. (OPTIONAL: I thought about actually stirring in cheddar cheese in the meat mixture but didn't - but it sure sounded good to me!)
Liberally stuff meat mixture in peppers and top with shredded cheese.

Bake at 350 for 25-30 minutes or until heated through and peppers are fork tender.
Enjoy!! We served ours with fresh corn on the cob from the garden, cottage cheese, and homemade bread. Yummy!!!!