Lemon Blueberry Muffins

These are my absolute favorite muffins.

Lemon - Blueberry Muffins
(from The New York Times)

1/2 cup butter, room temp
2 tsp lemon zest
1 cup + 1 Tblsp. sugar
1 egg room temp
1 tsp. vanilla
2 cups cake flour (all-purpose is fine too)
1/2 cup milk
2 tsp baking powder
1 1/2 tsp salt
2 cups blueberries

1. preheat the oven to 375 degrees F. Cream butter with lemon zest and 1 cup of the sugar until and fluffy.
2. Add the egg and vanilla and beat until combined.
3. Toss the blueberries with 1/4 cup flour and sift (or whisk) the remaining flour, baking powder and salt.
4. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
5. Grease muffin tin. Fill muffin tins, each cup will be filled above the rim with batter. Sprinkle the batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. Let muffins cool in pan for 7 minutes before serving.....

*this recipe is for 6 jumbo muffins. I found it makes about 10 regular muffins with a slightly decreased baking time.

Banana Cream Pie

Banana Cream pie doesn't seem to be so popular these days, but with this recipe you will LOVE it. It is how my mom made it, I think she got it from my grandma.

2 packages Dream Whip (usually found by the jello section)

1 cup milk

1 tsp vanilla

1 3/4 cup milk

1 package banana pudding

1 package french vanilla pudding

1/2 cup sour cream

3 bananas

2 pie shells (graham cracker, shortbread etc...) Yes! it makes 2!!

Directions:

Mix Dream Whip, 1 cup milk and vanilla (according to package directions).

Add milk, puddings and sour cream and beat for 2 minutes.

Fold in sliced bananas and put into pie shells. Top with whip cream if desired...

Put in refrigerator until you eat it (don't wait for too long, bananas don't last forever. But this makes a pretty good breakfast!)

Croissants

Ingredients:
1 cup milk, plus 2 tblsp to brush over croissants
2 tsp active dry yeast
2 1/4 cup plus 3 tblsp sifted all purpose flour
2 tblsp sugar
1 tsp salt
12 tblsp sweet unsalted butter

glaze:
1 tblsp milk mixed with 1 egg yolk

Directions:
Day 1 (Friday evening)
Heat 1/4 cup of the milk to lukewarm. Dissolve the yeast into the milk. Stir 2 tblsp flour into the milk and whisk until there are no more lumps. Cover with plastic wrap and let stand until double (about 20 min).
Mix the sugar and salt into 2 1/8cup flour.
Transfer the raised dough to a bowl of and electric mixer with a dough hook. Heat remaining milk. Add the milk and mix at high speed, start adding the flour, sugar and salt a little at a time reducing the speed to low until dough is soft and sticky.
Cover the bowl with plastic wrap and refrigerate over night.
Day 2 (morning)
Bring the butter to room temperature and work in the 3 tblsp of flour.
Sprinkle the work surface with flour.
Shape the cold dough into a into a 6x15 inch rectangle.
Spread the butter on 2/3rds of the dough, leaving a 1/2 inch border.
Fold the dough into thirds.
Roll the dough out again into a 6x15 inch rectangle and fold into thirds.
Transfer the dough to a pan, cover with plastic wrap and refrigerate for 6 hours.
(afternoon)
Roll and fold dough two more times, wrap with plastic and refrigerate overnight.
Day 3 (Sunday morning)
1 1/2 hours before baking time, remove dough from fridge and roll it into a 16 inch circle. Working quickly cut dough into quarters, then each quarter into 3 triangles.
Roll base of triangle towards point. Transfer to a parchment lined baking sheet. Brush with 2 tblsp milk and let stand at room temp until doubled.
Preheat oven to 400 degrees, brush with glaze and bake for 15 - 20 minutes. When the croissants start to brown too quickly, cover loosely with foil.


*This recipe i got from a french recipe book years ago. It has become a Sunday morning tradition
* Our favorite is, before i roll the croissants i fill them with almond paste filling. then after they are cooked, top with sliced almonds and powder sugar or glaze.
There are lots of good feelings, nutella, chocolate, chocolate and almond etc... or even ham and cheese.

Sugar Cookies

I love this recipe because it is not too sweat and it is very soft. Just perfect for a mountain of fluffy butter cream icing!

3/4 cup butter room temp
3/4 cup sugar
1 egg
1/4 cup sour cream
1/2 tsp vanilla
1/2 tsp lemon extract
1/2 tsp salt
2 tsp baking powder
3 cup flour


Cream butter, sugar and egg until very light and fluffy.
Add sour cream, vanilla and lemon
Sift together flour, salt and baking powder and add to cream mixture.
Mix to a soft dough.

Place dough between two pieces of plastic wrap and roll dough out until about 1/4 inch thick.

Place plastic covered dough in the refrigerator for three hours or over night.

Cut out cookie shapes and place on a parchment lined cookie sheet.
Heat oven to 350 degrees and cook cookies for 8-9 minutes. Take out when the first cracks appear on cookies.

Coconut Cream Cake

The longer this cake sits the better it tastes! And it is worth the wait.

Cake:
1 cup butter, room temp
2 cups sugar
5 eggs
3 1/2 cups flour
3 tsp baking powder
1 cup milk
2 tsp vanilla extract

Filling:
1 cup heavy cream
2 cups sour cream
2 cups powdered sugar
1 tsp vanilla extract
3 cups shredded coconut (plus more for topping)
12 ounces cool whip

Preheat oven to 350 degrees
Grease and flour three 9-inch round pans.
Cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine the flour and baking powder, add to the creamed mixture alternately with the milk, beginning and ending with flour.
Stir in the vanilla.
Divide the batter among the prepared pans and bake for 25-30 minutes or until firm to the touch.
Cool cakes for 10 minutes in the pans, then turn them out to cool completely.

To make filling, whip the heavy cream until stiff.
Fold in sour cream, then gradually add the powdered sugar.
Stir in the vanilla then fold in the coconut.

Split each cake layer in half, spread filling in between layers and on top of the cake.
Place the cake in an airtight container and refrigerate for 3 days before serving. When ready to serve, remove from fridge and frost with cool whip and sprinkle with coconut if desired.

*This is a recipe from Paula Deen, so you know it has to be good!

Italian Love Cake

This one has become a tradition, i usually make it once a year. I would make it more, but it is huge.

cake:
2 pounds ricotta cheese
4 eggs
3/4 cup sugar
1 tsp vanilla extract
1 package fudge marble cake (and whatever ingredients the directions on the box call for)

icing:
one 5.1 ounce package instant chocolate pudding mix
1 cup cold milk
8 oz cool whip

Preheat oven to 350 degrees.
Grease and flour a 13x9 inch pan.
For the cake, mix the ricotta, eggs, sugar, vanilla and set aside.
Prepare the cake mix according to package directions and pour into prepared pan.
Spread ricotta mixture directly on top of the batter.
Bake for 1 hour.
Remove from oven and let cool completely.

For the icing, stir the pudding mix into the milk, then fold in the cool whip. Spread icing on the cake and refrigerate overnight.

Pumpkin Cheesecake

This one I have only made once, but it was really really yummy!

INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese room temp
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch spring form pan. ( i prefer to cut a circle of parchment paper for the bottom of the pan too)
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground cloves, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan. Place pan in a water bath, or at least put another pan of water in oven below cheese cake.
Bake at 350 degrees F (175 degrees C) for 50 min. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool in oven with door cracked for 5-10 min, then close oven door and let cool completely. Refrigerate...... for a day. I know that is hard! but it is worth it to wait a day.

Beef Bourguignon

2 pounds topside or round steak, cut into 3/4 inch cubes
flour, salt and pepper
3 slices bacon
1 tblsp vegetable oil
12 pickling onions
1 cup red wine
2 cups beef stock
1 tsp dried thyme
6-8 oz button mushrooms
2 bay leaves

Coat meat in a flour, salt and pepper mixture.
Cut bacon into small dices and quickly cook in oil. Remove from pan and set aside.
Add meat into pan and brown it on all sides, you may have to do this in batches.
Remove all meat, add onions and cook until golden.
Add everything to the pot, bring to a boil, reduce to a simmer and cook covered for 1 1/2 hours.

Can be served over potatoes, rice, or noodles. Or with good crusty bread.

*This is another one of Tyson's favorite. I think he requests it for every birthday dinner.!!

Flour Tortillas

Thanks to my dad, we now have a handy tortilla press. The kids love to help with it and we all love to eat these so much that I really need to from now on make a double batch.

2 1/2 cup flour
1 tbsp shortening
1 tsp baking powder
1/8 tsp salt
3/4 cup boiling water

1. Mix dry ingredients.
2. Cut in shortening.
3. Add water slowly, and mix to combine.
4. Knead the dough for a few minutes.
5. Cover with a moist towel and let rest for 10 minutes
6.Divide the dough into about 10 pieces and roll each piece out to desired thickness, about the size of the soft taco tortillas. (cover dough with moist towel so they don't dry out.)
7.Cook on a frying pan over medium to medium high heat. No oil or spray, just a dry pan. Flip tortilla when bubbles form. (I again like to cover the cooked tortillas with a hot moist towel, so they stay moist and hot for serving)


*OK, so a little time consuming, but so worth it. And cheap. Hmmm.... I should try making a whole wheat version.

Cream Cheese Swirl Blondies

9 tblsp softened butter
1 2/3 cup flour
1 tsp baking powder
3/4 tsp salt
1 cup brown sugar
2 eggs

1 tsp vanilla

cream cheese swirl:
6 oz cream cheese softened
1/2 cup sugar
2 tblsp softened butter
2 tblsp flour
1 egg
1/2 tsp vanilla


Preheat oven to 325 degrees. line a 8 inch pan with foil and butter lining.
Whisk flour, powder and salt.
Cream butter and sugar for 3 minutes, add eggs and vanilla, mix. Add flour mixture

For cream cheese swirl, beat all ingredients until smooth.

Pour half of the Blondie batter into the pan.
Spread 2/3 of cream cheese mixture over batter.
Spread remaining batter over cream cheese.
Dollop the rest of the cream cheese mixture, then swirl with a knife through all layers.

Bake for 45-47 minutes. coll completely on wire rack. The foil lining makes it possible to remove the entire Blondie from the pan, and cut it all nicely and stuff.


*This is Tysons favorite, so I go all out and use my Madagascar vanilla bean on this one.

Sweet Potato Hash with Eggs

It is really good the next day as left overs. (above)

4 servings..

2 sweet potatoes, peeled and finely diced
1/4c. plus 1 tsp. extra-virgin olive oil
1 finely diced red bell pepper
1 finely diced green bell pepper
1/2c. finely diced red onion (about 1 small onion)
2 tsp. minced garlic
1 tsp. minced jalapeno pepper
1/2 tsp. sea salt
1 tsp. minced oregano (or 1/2 tsp dried)
1/2 tsp. freshly ground black pepper
pinch of paprika
4 large eggs

Bring a large pot of salted water to a boil. Cook the sweet potatoes for about 3 minutes, until
crisp-tender. Drain and set aside.
Heat 1/4 cup of the extra-virgin olive oil in a large skillet over medium heat. Add the red and
green pepper, onion, garlic, jalapeno pepper, and salt. Cook for about 10 minutes, stirring frequently,until the vegetables are soft. Increase the heat to medium-high and add the cooked sweet potatoes, oregano, black pepper, and paprika. Cook for about 10 minutes, stirring frequently, until the vegetables are soft and lightly brown.

Meanwhile, heat the remaining 1 teaspoon extra-virgin olive oil in a large, preferably nonstick
skillet over medium heat. Cook eggs to desired done-ness.

Spring Rolls

Sauce:
1/2 cup mayonaise
Asian chili sauce (to taste, it is spicy, i do about 1 tblsp)
1 tblsp fresh lemon juice
1 tblsp fish sauce (by asian food)
1 tbls (or less) brown sugar
1-2 garlic cloves chopped

Vege Rolls:
Rice paper rounds
Cellophane noodles or bean thread noodles (follow package directions)
Fresh basil
Fresh mint
Any vegies that seem right ie: (cut into match sticks)
red and yellow bellpepper
shredded carrots
Avacado
Butter lettuce leaves or Boston lettuce ribs removed (use a soft lettuce so it wont break through the rice paper)

Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and add vegetables and (just cut off a chunk)and sauce. roll tightly. can be stored in damp paper towls in fridge for 6-8 hours.

*shrimp can be added
*use extra sauce for dipping.

Marinated and Grilled Shrimp

INGREDIENTS
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juice and zest
1-2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste or ketchup
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers


DIRECTIONS
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Bacon Quiche Tarts

INGREDIENTS
5-6 slices bacon
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded Swiss cheese
2 tablespoons chopped green onion or some chopped spinach
1 (10 ounce) can refrigerated flaky biscuit dough. . .use a name brand.

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, and set aside.
Separate dough into biscuits and split each biscuit in half. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.

* i can never remember until i make these, but it makes more than 12
* the egg mixture can be made the day before, and refridgerated for use for the next day.
* if you dont eat them all while warm, they can be reheated in the toaster oven and are still really good!

Peanut Butter Filled Chocolate Cookies

If I ever ask my kids what kind of cookies I should make they usually say the ones with the peanut butter on the inside and the chocolate on the outside. So here you go...

1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda

1/4 tsp salt
1/2 cup butter, soft
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup peanut butter
1 egg
1 tblsp milk
1 tsp vanilla
3/4 cup powder sugar
1/2 cup peanut butter
granulated sugar

Cream butter, 1/2 cup granulated sugar, brown sugar and 1/4 cup peanut butter until combined. Beat in egg, milk and vanilla. Beat in flour, cocoa, baking soda and salt. Shape dough into about 32 balls.
For peanut butter filling, stir together powder sugar and 1/2 cup peanut butter until smooth (this is a good job for the kids, because it is kind of a pain. sometimes I add a drop of milk if it is too crumbly) shape into about 32 balls. Shape chocolate dough around peanut butter filling and roll into balls. Place on cookie sheet and lightly flatten with the bottom of a glass dipped in granulated sugar.
Bake at 350 degrees for about 8 minutes or until surface is slightly cracked. Let cool on pan for 1 minute then move to wire racks.

Soybean salad

OK, how cute is Ada's little finger trying to grab another bite? Apparently she was hungry while I was cooking dinner and managed to eat her whole dinner while helping me cook. At least it was healthy!

5 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/3 cup chopped fresh cilantro
2 limes, juiced
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
1-2 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
pepper to taste


In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Massive Veggie Burrito

1 cup brown rice
2 cups water
1/2 tsp salt
1 can black beans
1 tblsp olive oil
1 yellow squash, cut into 1/2 inch cubes
1 green bell pepper, cut into 1/2 inch dice
1 Anaheim cut into 1/2 inch dice
1 jalapeno, diced
1/2 red onion, cut into 1/2 inch dice
1 zucchini, quartered lengthwise and cut into 1/2 inch dice
4 cloves garlic, minced
1 tsp chili powder
1 tsp coriander
1 tsp ground cumin
2 tomatoes cut into 1/2 inch cubes
2 tblsp lime juice
whole wheat tortillas
1 pound vegan cheese
1/2 cup coarsely chopped fresh cilantro

In saucepan over high heat, combine rice, water and a pinch of salt. Bring to boil, reduce heat to simmer, cover and cook about 45 minutes.
In large skillet, heat oil over medium high heat. Add squash, bell pepper, jalapeno and Anaheim, cook for 1-2 minutes. Add onion, stir and cook for 2 minutes. Add zucchini, garlic, chili powder, coriander, cumin and 1/2 tsp salt. Cook and stir for about 4 minutes or until vegetables are crisp tender. Stir in beans and tomatoes, reduce heat to low, cover and cook about 4 minutes. Stir in lime juice. To serve, heat tortillas, and pile on the vege mixture, rice, cheese and cilantro.

* This is suppose to make 4 servings, that is right! good for big dads. 1/4 of the rice, 1/4 of the vege mixture, 1/4 of the cheese. seriously, try eating all of it!

Vegan Breakfast Burrito

I think anything with a can of green chiles in it is good. I mean, come on. And if you use small taco size tortillas like I did in the picture than you can eat 3 or 4 of these, right?

14-16 ounces extra firm tofu crumbled
2 cloves garlic minced
1 tblsp soy sauce
1/2 tsp tumeric
1 tsp salt
1/2 tsp pepper
1 tblsp olive oil
8 ounces vegan breakfast sausage
1 potato cut into 1/2 inch dice
1 can black beans, drained
1 can diced green chiles
whole wheat tortillas
vegan cheddar or jack cheese
salsa or ketchup (for kids)

combine tofu, garlic, soy sauce, turmeric, salt and pepper, set aside.
Heat oil in skillet over medium heat, cook and crumble sausage. Transfer sausage to tofu mixture. Add oil to skillet and cook potato until tender, 10-15 minutes. Add beans and chiles, heat. Stir in tofu mixture and cook 4-5 minutes. Serve mixture in tortilla with cheese and salsa.

*can be made into burritos frozen and reheated!

Hummus, Tempeh, and Cucumber Wrap

Ingredients:

1 tablespoon coconut or olive oil
1/2 tsp garlic powder
1/4 tsp ground coriander
2 teaspoons soy sauce
1 (8 ounce) package tempeh, cut into 1/4 inch strips
4 whole wheat tortillas
1 cup hummus
lettuce
1 cucumber, peeled cut into 1/4 inch slices
vinaigrette dressing

salt and pepper to taste

Heat oil over medium heat, add garlic powder, coriander and soy sauce. Add tempeh and cook 2 minutes per side until browned. To serve put hummus, tempeh, cucumber salad and dressing on tortilla and roll up.

*In the summer we eat this all the time. It is so fast, fresh and healthy. The boys even eat it.

*Tempeh is made from soybeans but has different nutritional and textural qualities.

Whole Grain Waffles

Ingredients:

2 eggs, beaten
1 3/4 cups skim milk (or soy)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour (or whole wheat flour)
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
2 tablespoon brown sugar
1 teaspoon cinnamon

1/4 teaspoon salt


In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar,cinnamon and salt until batter is smooth.
Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. Place cooked waffles in a 200 degree oven until all the waffles are cooked or serve immediately.

*freeze and reheat in toaster

Oatmeal Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening (or regular)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins ( or chocolate chips or my favorite cinnamon chips, they have them during the holidays)
1 cup chopped nuts


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats, raisins and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not over bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

*seriously the cinnamon chips are so good.
*parchment paper is good

Sweet Potato Burrito's

(I know, sounds weird.... but it works!)


1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 cans beans (any combo, black, pinto etc..)
2 cups water or vege stock (use as much as you need)
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
3 cups cooked and mashed sweet potatoes (about 2 sweet potatoes, mashed with salt, pepper and a little butter)
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash (if you want). Gradually stir in water(only as much as you need), and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet(spray with cooking spray to get it crispy)
Bake for 12 minutes in the preheated oven, and serve.

* perfect to freeze for daddys lunch, before baking, put burrito in individual plastic bags. reheat in a lose paper towel in microwave.
* we like vegan cheese
* and whole wheat tortillas
*jalapeno, bellpeppers etc are good too.

Quinoa with Black Beans and Corn

1 teaspoon vegetable or olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa (rinsed)
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

a squeeze of fresh lime juice

Directions:

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

*can be eaten hot or cold
*can add a chopped red bell pepper with onion and garlic

Vegetarian Chili

1 tablespoon olive oil
1 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
1 tablespoons dried oregano
Salt to taste
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 ounce) package vegetarian burger crumbles or 1/2 to 1 cups of TVP
2 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
Salt and ground black pepper to taste
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans, drained


Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder salt and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 50 minutes.

*crush can tomatoes in hand
*corn can be added last 5 minutes
*yummy with cheese and chips
* so so good as left overs