Labels

Hey Everyone! In the past week I have had 5 days off of work due to weather! So, I've had a lot of time stuck inside with little to do. One thing I did do was go through all of the posts on our food blog and add labels to them (you know I was getting antsy if I went and did all that!). I thought this might be helpful now that we have so many posts because we can go to the blog and look up recipes by category. Like, maybe I want to make a dessert, so I can click on desserts and all the recipes with the dessert label will come up. All you have to do is write in the labels during the compose/edit phase located on the bottom right. I hope you all find this helpful.

-Sarah

Veggie Chili

Full of fiber, full of flavor.

Ingredients

3 cups water

1/2 cup Bulgur wheat

2 t. olive oil

1/2 cup red pepper, chopped

1 T. chili powder

1 t. minced garlic

1 t. ground cumin

2 cups water

1 cup crushed tomatoes

1 cup pumpkin puree

1 medium zucchini, diced

1/2 cup frozen corn

1 cup black beans, drained and rinsed

1/4 cup cilantro, chopped

cheddar cheese for garnish

sour cream for garnish

Preparation

1. Put 3 cups water and bulgur in a medium microwave-save bowl. Cover and microwave on high until bulgur is tender, about 13 minutes.

2. Meanwhile, heat oil in a large pot. Add onion and pepper; saute 5 minutes.

3. Add chili powder, garlic and cumin; saute until fragrant.

4. Add remaining 2 cups water, the tomatoes, pumpkin, zucchini and corn; bring to a boil over medium-high heat.

5. Reduce heat and simmer 10 minutes, stirring occasionally, until vegetables are tender.

6. Stir in beans and bulgur; heat through.

7. Remove from heat and stir in cilantro.

For me, chili is always better with cheese, so I always add a healthy portion of cheddar to my bowl. Some people also like a little sour cream. And you can have crackers or fresh bread with it as well. It's really delicious and healthy.

*Recipe from www.egglesscooking.com

-Sarah

Couponing

Okay ladies. I know I've talked to Kristen about this, but I've been into some serious couponing lately. Go to my other blog, The App Beahms, to read how I've been doing it. If you want to know more of the strategies to save lots of money, call me!

I love you girls and miss you tons! Let's see some new posts, especially Rach, Pris and KT (I'll help you when I come in 2 weeks). Sarah, yours rock!

~Lynn

Banana Bread

I eat a banana a day and sometimes I'll have some left over bananas at the end of the week that don't get eaten and turn brown in the bowl. Do not throw these away! Take the peel off (it's easier to do this now than later) and put it in a Ziploc bag and into the freezer. When you have built up enough, make some banana bread!

Ingredients

2 cups all-purpose flour

1 t. baking soda

1/4 t. salt

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas (about 5 medium-sized bananas) (if you're bananas are in the freezer, put them in the fridge the night before you want to make the bread)

Preparation

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

I like to eat banana bread heated with cream cheese on top. If you've never tried it that way, don't scoff, it's delicious.

-Sarah

Peanut Sauce

This is a great recipe for vegetables, pasta, rice, and could be used as a dipping sauce. It's delicious!

Peanut Sauce

1 cup smooth peanut butter
2-3 tbsp honey
3/4 cup hot water
1/4 cup cilantro, finely chopped
2 tablespoons soy sauce
2 teaspoons cider vinegar
2-3 tbsp honey
2 cloves garlic, minced
pinch cayenne pepper
Salt and black pepper for taste

Whisk peanut butter, honey and hot water in bowl. Stir in remaining ingredients. Season with salt. Serve in bowl for dipping or use as sauce with vegetables and rice.
Enjoy!

-LB

Cannellini Bean Soup

My mom has been making this soup for years and it has got to be one of my all time favorites. It might just look like a bunch of beans, but it has so much flavor!

Ingredients

6 oz pancetta, one 1-inch-thick slice, cut into 1-inch cubes

2 T olive oil, plus extra for serving

1 small onion, diced medium

3 medium garlic cloves, minced

salt and ground pepper

4 cans (15.5 oz) cannellini beans, drained and rinsed

1 sprig fresh rosemary

balsamic vinegar, for serving

fresh sliced bread (see below for specifics)

Preparation

1. In large heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8-10 minutes; discard pancetta and add oil to pot with pancetta fat.

2. Add onion and cook , stirring occasionally, until softened, about 5-6 minutes; stir in garlic and cook until fragrant, about 30 seconds.

3. Add beans, 1/2 teaspoon salt, and 3 1/2 cups water. Increase heat to medium-high and bring to simmer.

4. Submerge rosemary in liquid; cover and let stand off heat 15-20 minutes.

5. Discard rosemary and adjust seasonings with salt and pepper.

6. To serve, lay a piece of bread in the bottom of the bowl and ladle soup on top of bread. Drizzle soup with olive oil and balsamic vinegar (how much is up to you).

About the bread: this is an Italian soup, so I like to get a sliced Italian bread. The bread I got was called Tuscan boule. See picture below for an idea of the type of bread. And don't leave it out, it makes the soup too good!

*This recipe comes from Cooks Illustrated

-Sarah

Beef Rolls with Brown Rice Salad

This meal was actually made by a non-five foodie friends, Michael (my husband), but I had to share it because he did such a great job! Michael's been experimenting and trying new things, and I've been so proud of his accomplishments! This is a very light and healthy meal, and not to mention delicious!! Hope you like it too!

Beef Rolls with Brown Rice Salad

4 thinly sliced beef pieces

2 ounces shredded cheese

1 cup sliced onions and peppers

2 tsp EVOO

2 tbsp EVOO

2 tsp red wine vinegar
2 tsp dill

1 garlic clove, minced

1/4 tsp sugar

2 cups cooked brown rice

1 medium cucumber, peeled, halved lengthwise, seeded and sliced

2 cups spinach (Michael used Arugula)

1 pint cherry tomatoes, halved (we didn't use these)

Saute onions and pepper with 1 tsp EVOO until tender. Set aside. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Careffuly flip meat seam side up and secure with toothpicks. Place a medium skillet over medium-high heat and brush with 1 tsp oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally. Cook until beef browns and cheese melts, about 8 minutes. Transfer beef rolls to plate.

While beef is cooking, in a large bowl whisk together oil, vinegar, dill, garlic and sugar. Season with salt and pepper. Add rice, cucumbers, spinach and tomatoes. Toss to combine.

Enjoy!

~Lynn

From Everyday Food, January/February 2010