Stetson Chopped Salad

I feel as though it is my duty to "represent" the Wild Wild West in our little group - and with that I am introducing you to the Stetson Chopped Salad from Cowboy Ciao (in Scottsdale and PHX airport). It's delicious and super versatile. I would say that the key ingredients are the arugula, currants, and dressing (of course).

These days I am eating gluten free and dairy free (and my stomach is SO much happier), so this is modified to reflect that; see the original recipes for opportunities to add some dairy and gluten.

To create this I modified two recipes for the salad found here: http://www.geniuskitchen.com/recipe/stetson-chopped-salad-206039 and here: https://www.epicurious.com/recipes/member/views/cowboy-ciao-stetson-chopped-salad-51436911


INGREDIENTS
1 c. cooked quinoa
½ c. diced Roma tomatoes
½ c. sweet corn kernels
1 c. chopped arugula
2 oz. smoked salmon, diced
¼ c. dried currants
¼ c. pepitas (pumpkin seeds)

Dressing:
¼ c. basil pesto
¼ c. mayo
1 shallot
½ c. buttermilk (almond milk curdled with lemon juice)
juice of one lemon
salt & pepper to taste

1. 
   
   PREPARATION
   Arrange ingredients in separate rows on a large platter. Toss salad at the table, with the dressing. To make the dressing, place all ingredients in a blender and blend. Will keep in fridge for up to
   
   1. a week.
   2. And I'd totally make this for all of you if we lived within a few miles of each other again. ;) 

Torta Pasqualina

From derStandard.at

Some Notes...
This was a very cool and tasty recipe and would be great for gatherings. Two things were issues, but I think they could be easily resolved next time: 1) the original cooking time (1 hour) was too short to hard boil the eggs, which is how they were supposed to turn out (per the picture). I would leave this in at least 1 hour 20 minutes, and likely a bit more than that. It's basically impossible to test how done the eggs are before cutting into the torta, so if you are not OK with less-cooked eggs (which were also delicious, actually, because then the yolks ran a bit into the spinach mixture), then I'd err on the side of too long rather than too short;  2) the rolled dough that forms the ring around the torta seemed very thick. It might be better to trim a bit more of this so that it wouldn't be as thick and would cook through. Finally, I'd consider adding garlic next time for additional flavor. The addition of the red pepper flakes below is mine (the original didn't have these), and I think I would add more next time.
The link above is the original recipe, in German, but because it contains step-by-step instructions with images, I recommend visiting the site so that you can see exactly how to roll the crust at the end.

Ingredients
Crust
500 g all purpose flour
3 Tbsp olive oil
salt (to taste)
ca. 250-270 ml water
oil for 'painting' the layers
Filling

1 kg fresh spinach leaves, washed and end of stems removed
100 g Parmesan
500 g Ricotta
2-3 sprigs of fresh marjoram (I used fresh oregano and dried marjoram as a substitute)
2 large shallots (I used just over 1/2 of a large onion), diced
pinch of nutmeg
2-3 Tbs Butter
8 eggs (we used 6) 

salt and pepper and red pepper flakes

Instructions
1. Mix oil, flour, salt, and water and then knead for 10 minutes until you have a smooth, elastic dough. I used the Kitchenaid and its dough hook for about 8 minutes after the initial mixing was complete. Divide into 8 rounds (and one very small 9th round) and let sit, under a damp towel, for 1 hour.
2. Saute the onion in oil, adding salt, pepper, and red pepper flakes. When onions are translucent (about 5-7 minutes), add spinach on top. Add salt and pepper to taste. Mix and allow to steam until spinach is completely wilted. Drain and let cool slightly in a colander.
3. Chop spinach mixture finely and put into bowl with ricotta and Parmesan cheeses. Mix thoroughly. Add in nutmeg and oregano/marjoram. Mix to combine.
4. Roll out 4 of the dough balls and then stretch until incredibly thin (like Strudel dough). I rolled them first to about 8-inch rounds and then took the round and ever-so-slightly pulled them apart by putting the edge of the dough over the tops of my hands and pulling them apart slightly. Do this until the dough is approximately double the width you started with. Lay one layer into springform pan, allowing excess dough to hang over the sides. Brush gently (!) with oil and then lay a 2nd layer on top. Do this two more times (not oiling the 4th layer).
5. Add in filling to springform pan. Make little indents for the number of eggs you wish to add and drop a 1/3 Tbsp of butter into each one. Crack eggs and gently pour eggs into indents.
6. Repeat process with rolling out and stretching remaining 4 balls of dough and create the top layers, being sure to brush oil between each one. Oil the top layer. Use 9th mini ball to roll out and cut out shapes to decorate the top of the torta. Oil these as well.
7. Trim and then roll the overhanging dough into the torta. Poke a few holes in the top and put into a 375 degree oven for 1 hour and 20 minutes.

Slow Cooker Balsamic Chicken

 

If you need an easy and delicious meal for a long day, this is it. I've made it twice and the whole family agrees it's a keeper.

Ingredients 

• 4-6 boneless, skinless chicken breasts (or equivalent)
• 2 14.5oz cans diced tomatoes
• 1 medium white onion thinly sliced (not chopped)
• 4 cloves garlic
• 1/2 cup balsamic vinegar
• 1 tbsp olive oil
• 1 tsp each: dried oregano, basil, rosemary
• 1/2 tsp. thyme
• ground black pepper & salt to taste

Directions
Pour the olive oil on bottom of slow cooker, add chicken, salt and pepper each breast, put sliced onions on top of chicken, then put in all the dried herbs and garlic cloves. Pour in vinegar and tomatoes.

Cook on high 4 hours (or low pretty much however long you want to). Serve over angel hair pasta or just eat it like a delicious stew.

Originally on skinnyms dot com

Toffee Apple Dip

Have I posted this recipe before? I don't think so. It's a perfect dip to take to a fall party. I made it for a tailgate this weekend and got rave reviews. You can't really go wrong with cream cheese and copious amounts of sugar. This is originally from Southern Living.

Ingredients:

1 (8-oz.) package cream cheese, softened

1 (8-oz.) package toffee bits (you can use Heath bits if that's what your grocery store has)

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar 

1 teaspoon vanilla extract 

 

Blend ingredients together, store in an airtight container. Serve with apples and pretzels. Yum!

Autumnal Apple Cake

Notes
I am so glad that you guys are also interested in reviving our blog! I still think of the four of you whenever I am looking for recipes and refer back to our blog from time-to-time. Let the recipe sharing begin!
This recipe is from Smit.ten Kit.chen and was recommended to me by a friend at Penn State. I have already made this cake three times this fall and it's only the middle of September! It's a great way to use apples (Marcus' parents have a tree full of apples that they've been sharing with us) and it's a cake that works for many different events. It's essentially a coffee cake, but the longer it sits, the more moist and delicious it gets. Ideally, you'd make it a day or two ahead of when you need and let it sit. I made a couple of very minor changes below, but basically it's the same recipe from SK. Enjoy!

Ingredients

6 apples (I used 12-13 small somewhat tart apples)
1 tablespoon cinnamon
6 tablespoons sugar (all granulated or half granulated/half brown sugar)
***
2 3/4 c. flour, sifted
1 Tbsp baking powder
1 tsp salt
1 c. vegetable oil
2 c. sugar
1/4 c. orange juice (freshly squeezed, about 1 orange)

zest of 1/2 orange
2 1/2 tsp vanilla
4 eggs
1 cup walnuts, chopped (optional)

Procedure
Preheat oven to 350 degrees. Grease and flour a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, orange zest, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

Crock Pot Burrito Bowl

Photo and recipe from Rita's Recipes

 I made this recently and thought it was very yummy and easy. I served it over rice and topped it with some cilantro, avocado, and a little lime juice, and it tasted like a fresh burrito bowl from Agave! The next day, I served the leftovers in a wrap and it was tasty too.

Ingredients:
2 frozen chicken breasts
1 can Rotel diced tomatoes
1 bag frozen corn plus a little water (or an undrained can of corn)
1 can black beans, drained and rinsed
1 pkg. Ranch dressing
1 T cumin
1 t chili powder
1 t onion powder
1 8 oz pkg cream cheese

rice or tortillas
avocado, cilantro, lime (optional)

Directions:
Put the frozen chicken in the crock pot.
Add all ingredients and stir to combine, then top with cream cheese.
Cook on low for 6-8 hours, stirring a few times to blend in cheese.
Shred chicken and serve over rice or tortillas and add desired toppings.

Sweet and Spicy Pumpkin Seeds aka Crack Seeds

We carved our pumpkins this weekend and got a whole bunch of seeds from our hard work! I have been saving this recipe that I tore out of a magazine  last month and I was so excited to try it today. These pumpkin seeds are delicious and I cannot keep my hands off of them, aka crack seeds. Enjoy!

Mix 1 cup pumpkin seeds , 1 tablespoon chopped fresh rosemary, 1 tablespoon sea salt (I always use less salt than a recipe calls for and this still tasted salty so go with your own salt preference), 1/3 cup sugar, and a pinch of ground cayenne in a bowl. In another bowl, whisk 2 egg whites until foamy. Fold in dry ingredients, and toss to coat. Spread in an even layer on a parchment lined baking sheet and roast at 350 degrees for 25 minutes or until golden (I actually ended up roasting for about 45 minutes because that is how long it took my oven to make them golden.).

I actually quadrupled this recipe because I got 4 cups of pumpkin seeds from our three pumpkins. I only used 4 egg whites in my quadrupled recipe and this seemed like plenty.

Yum!

Red Curry-Glazed Salmon

I feel compelled to post this recipe because it's so easy and so good! My mom found it in a Real Simple magazine a few months ago and we've been making it pretty regularly since then. You can find really good salmon at Costco that I like to cut up and freeze, making this a super easy meal anytime. (If anybody has any other easy and delicious salmon recipes, I'd love to hear them!)

Ingredients:
4 5-ounce pieces salmon filet
1 tbsp red curry paste
1 tbsp canola oil
1 tsp light brown sugar
kosher salt and black pepper

Directions:
1. Heat broiler. Place the salmon on a foil-lined broilerproof baking sheet. In a small bowl, mix together curry paste, oil, sugar, 1/2 tsp salt and 1/4 tsp pepper. Dividing evenly, brush the salmon with the curry paste mixture.
2. Broil until the salmon is opaque throughout, 5 to 7 minutes. (My oven takes longer)

Moroccan Kale Salad

This salad is divine! I first tasted this salad when the chef at the chef's demo tent at our local Farmer's Market made it last summer when kale was in season. We probably ate this salad once a week during the last few weeks of last summer. Now that spring is in the air, I have been in the mood for new salads and yummy kale! I made this salad (doubled it!) for a BBQ at a friends house yesterday. So good!


Moroccan Kale Salad

(serves 4)

Ingredients:

1 bunch kale, ribs removed and roughly chopped                        2 Tablespoons EVOO

freshly ground black pepper                                                         Sea Salt

Juice of half a lemon                                                                     1 teaspoon ground cumin

1 teaspoon ground tumeric                                                            ½ cup golden raisins

¼ cup sliced raw almonds                                                            10 pitted olives, quartered

½ crisp apple (peeled) and cored and finely chopped                  1 grated carrot (1/2 cup)

Honey, drizzled over salad to taste

Directions:

In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute.

In a small bowl, whisk the lemon juice with the cumin and tumeric. Add the mixture to the kale and continue to massage the leaves until well combined.

Add the carrot, apple, raisins, almonds, olives, honey and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve.

Dairy-Free Oatmeal Pancakes

These are our go-to favorite pancakes!  They do require soaking the oats so plan ahead if you make them.  We make them in huge batches for Addie to eat at daycare since most of their breakfast options contain dairy.  I love eating them with mixed berries over the top.  They don't have to be dairy-free so feel free to substitute regular buttermilk if that's your style.  These are an adaption of a recipe found on Houndstooth Gourmet (which unfortunately, is now offline).

INGREDIENTS
2 c unsweetened coconut milk (or almond, flax, soy, etc. milk)
4 tbsp apple cider vinegar or lemon juice
2 c oats (old-fashioned or quick cooking... haven't tried steel cut)
2 large eggs
1 tbsp honey
2 tbsp vegetable oil
1 tsp vanilla
1/2 c flour
1/2 c ground flax (this is my addition, I am a flax addict)
1/2 tsp cinnamon
2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

DIRECTIONS

1. Make "buttermilk" by combining coconut milk and vinegar or lemon juice.  Let sit for 15 minutes.
2. Mix buttermilk and oats together in a non-reactive bowl.  Cover and refrigerate at least two hours or preferably overnight.  Our best pancakes have been when we let them soak for 24 hours.  
3. Add eggs, honey, oil, and vanilla; stir to combine. 
4. Add the remaining ingredients and mix together.  
5. Let batter sit for another 10 minutes, just because.  
6. Lightly oil a non-stick pan or griddle.  Pour batter in 1/2 c increments.  Watch for the tops to bubble.  Turn pancakes and cook until golden on the second side.  
7. Serve with your favorite pancake toppings.

Mommy's Energy Bars

Hi!  A friend made these and emailed the recipe to me (I modified slightly).  They were great and easy to grab when I needed a quick snack between feedings/diaper changes/etc.  I wanted to be able to put it on my pinterest board so I thought I'd add it here. These are simple and yummy!  You'll have to ask M for her "Crack Cookies" which are also blog worthy... but I don't want to steal her thunder.

Ingredients
1/4 c brown rice syrup
1/4 c pure maple syrup
1/2 c peanut butter
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
2 1/2 c old-fashioned oatmeal
3/4 c ground flaxseed

Directions
1 - Heat the peanut butter, brown rice syrup, and maple syrup over low heat and stir until combined.  The purpose of this step is to combine the ingredients, not cook them/bring to a boil.
2 - Remove from heat and let cool until warm (not hot).
3 - Add vanilla and stir.
4 - Add oats, flaxseed, salt, and cinnamon; stir.
5 - Put into a 8x8 pan lined with parchment paper.  Wet hands or back of spoon and press firmly into pan.
6 - Bake at 350 degrees for 15-20 minutes (until edges are slightly browned)
7 - Remove from oven, cool slightly, cut into squares or whatever shape suits your mood.
8 - YUM!

NOTE: I tripled this and it worked great in a jelly-roll pan (see pic).

Green Tomato Bread

Outside we are starting to get our first measurable snow of the year, so what better to do than bake something warm and tasty?  We planted our garden much too late so we had a preponderance of green tomatoes still on the vine.  My mom gave me the lead on making Green Tomato Bread and a bit of googling later I found a recipe that I thought would fit the bill.  Of course, I can't let well enough alone so I made a few modifications.  Below is the recipe as I baked it.

INGREDIENTS
3 c all purpose flour (I used King Arthur's White Whole Wheat)
1/4 c ground flax
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c sugar (I was scant on this because that seems like a lot of sugar)
1 tbsp cinnamon
1/2 tsp fresh ground nutmeg
2 large eggs, lightly beaten
1/2 c vegetable oil
1/2 c unsweetened apple sauce
1 tsp vanilla
2 c finely shredded green tomatoes (about 2 medium - I used food processor; I also drained most of the liquid from the tomatoes)
1/2 c cranberries

DIRECTIONS

1. Preheat oven to 350 degrees. 
2. Combine the first seven ingredients in a large bowl.  Make a well in the center of the mixture.
3. Combine the eggs, oil, apple sauce, and vanilla in a small bowl; stir well.
4. Add mixture from step 3 to the dry ingredients and stir until just moistened (it will be thick)
5. Fold in the shredded tomatoes and cranberries.  
6. Spoon the batter into two greased and floured bread pans.  
7. Bake at 350 degrees for one hour or until toothpick inserted comes out clean. 
8. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.  

NOTE: The first time I made this I didn't drain the tomatoes and the batter was much too wet.  The bread did not rise much at all.  As I type this I am admiring two very full loaves (with drained tomatoes) in the oven.  I also made some mini muffins (bake for about 15 min) and regular muffins (bake for about 25 min).  

Lentil Cookies

You will be so surprised and delighted with these cookies: http://www.cookingchanneltv.com/recipes/bals-lentil-cookies-recipe/index.html

My coworker said that he added the following:
1/2 teaspoon of kosher salt
1/2 teaspoon of cinnamon
1/4 teaspoon of allspice

Feve Night!

I was craving the Feve this week, so tonight I made my own version of their Portobello Mushroom Sandwich and some Megan Fries. It was easy and delicious. I thought it would be a perfect addition to our blog. Happy memories, everyone!

Portobello Mushroom Sandwich

baby portobello mushrooms
olive oil, kosher salt, ground pepper
whole wheat slider buns (or kaiser rolls)
butter
chevre (goat cheese)
sun dried tomato pesto
mixed salad greens or spinach

1. Rub mushrooms with olive oil, sprinkle with salt and pepper. Bake in oven on a cookie sheet for about 10 minutes at 450, flipping them over once. Or you could grill them.
2. Butter slider buns and lightly toast.
3. Spread goat cheese and sun dried tomato pesto on bun, then add mushroom and greens.

Megan Fries

frozen french fries
Mrs. Dash original no-sodium seasoning

1. Cook french fries according to package.
2. Sprinkle liberally with Mrs. Dash and some salt.
 

Shiny Top (Apricot) Cobbler

I picked a ton of apricots at my boss' house this past week and have been enjoying finding ways to use them.  Here's one way that we have "suffered" through eating the sweet and tangy treats.  It is adapted from a recipe used at Schramm Farms and Orchards, I believe in PA.

FRUIT FILLING
5 cups fresh fruit (it is GREAT with peaches)
2 cups flour (I use white whole wheat, it's my new fav)
1/2 tsp salt
1 c sugar (original recipe calls for 1 1/2 c - way too sweet)
1 c milk
1/2 cup margarine or butter, softened
2 tsp baking powder
1 egg

TOPPING
1 c sugar (again, original calls for 1 1/2 - too sweet)
1/2 tsp salt
2 tbsp corn starch
1 1/2 c boiling water

INSTRUCTIONS
1 - Spread fruit in well greased 9 x 13 pan.
2 - In medium bowl mix the remaining ingredients for the filling (flour, salt, sugar, milk, margarine, baking powder, egg) and spread it over the fruit.
3 - In small bowl mix ingredients for the topping EXCEPT the water (sugar, salt, cornstarch) and sprinkle over the batter.  Then slowly pour the boiling water over batter.
4 - Bake for one hour at 350 degrees.

Late to the Lentils - Cranberry Lentil Salad

So, I am WAY late to the lentil thing and, honestly, haven't even tried this recipe yet (maybe Mrs. E and I can make it TOGETHER in a few weeks!) but it looks so good I just have to share.  It is from Weelicious.

Cranberry Lentil Salad (Makes 6 Servings)

1 Cup Lentils
1/2 Cup Dried Cranberries
1/4 Cup Parsley, chopped
1 Tsp Salt
1/2 Cup Walnuts, chopped
Juice of 1 Small Lemon
2 Tbsp Olive Oil

1. In a saucepan bring 4 cups of water and lentils to a boil.
2. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
3. Pour lentils into a strainer and rinse with cold water.
4. Fold all of the ingredients in a bowl and stir to combine.
5. Serve.

Parker's Split Pea Soup Recipe

Over the holidays my mom bought a honey-baked ham from the famous "Honeybaked Ham Company" for a holiday luncheon with my grandparents. I am not a fan of ham (mostly because I need to watch my sodium) so I didn't partake in it but everyone else that did raved about how yummy it was. Anyways, we had leftovers so we froze them and Nathan requested that I make a split pea soup with ham for him. I found this recipe online (it does not call for ham but I added some at the end) and it turned out to be sooooooo delicious!

Ingredients

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt (I only used 1/2 tsp because we don't like things too salty AND because of the addition of the ham).
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups chicken stock or water (I used 6 cups stock because I knew I would be adding the salty ham, and three cups of water because it seemed pretty thick once the lentils had cooked).
• Optional: 1 cup ham chopped into small squares.

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Add Ham in the last 5 minutes of cooking. Taste for salt and pepper. Serve hot. 

http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html

Chili

Hi!  I know that we already have a few chili recipes but I needed a place to store this recipe which I am unofficially dubbing the best chili.  It is the combination of two of my favorite recipes.  I am of the belief that you can't really ruin chili, so modify as you see fit.  Want it to be juicier?  Add more tomatoes and broth/beer.  Like it chunkier?  Add more veggies/meat and cut back on the liquids.  You gals get my drift and know how to cook... no lesson needed from me. 

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2-3 cloves garlic , chopped
• 2 1/2 pounds extra lean ground meat (turkey or beef) – be sure it is lean
• 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
• 4 tablespoons chili powder
• 2 tablespoons grill seasoning blend
• 1 tablespoon cumin
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 teaspoon ground mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoons hot sauce, medium to extra-spicy
• 1 1/2 cups pinto beans (cooked or canned)
• 1 1/2 cups black beans (cooked or canned)
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes , undrained
• 1 cup fat free chicken broth or  1/2 bottle beer (the alcohol cooks out)
• 1/2 cup smoky barbecue sauce
• 2 cups corn kernels, optional

Directions

1. Heat large stockpot over medium-high heat.
2. Add olive oil, then onion.  Cook until onion is fragrant.
3. Add garlic and ground meat.  Cook for about 5 minutes until it starts to brown.
4. Add the bell peppers, chili powder, grill seasoning, cumin, oregano, ground mustard, Worcestershire, and hot sauce.
5. Add the chicken broth or beer, tomatoes, pinto beans, black beans, barbeque sauce, and corn.
6. Simmer for at least 10 minutes and up to one hour. 

Baked Oatmeal

I know that oatmeal is a staple in many of the FF households, so hopefully this is a tasty addition to everyone's recipe box.  Addie is now eating more of the foods that we are but insisting to only eat them with her hands.  This is a bit of a dilemma when it comes to creamy oatmeal.  What is the solution?  Baked oatmeal, of course!  Brett and I can add a little milk to ours to make it creamier and Addie can eat it in little chunks.  

I found this recipe and have modified it slightly to reduce the sugar content (the first version was disgustingly sweet).  Additional modifications have made it dairy and soy free to accommodate Addie's food intolerances.  It is also a nice option for busy mornings because I can assemble and put it in the oven before I shower and by the time I am all ready for work it is ready to eat!

This makes enough for two or three mornings' breakfasts.  

Prep Time: 10 minutes

Cook Time: 40 minutes

INGREDIENTS:

2 c quick-cooking oats

1 c rolled oats

2 T brown sugar

2 t baking powder

1/2 t cinnamon

3/4 t salt

1/4 t ground ginger

3 T flax meal (I ground up flax seeds in my blender - easy)

1/4 c warm water

1 c rice milk (vanilla or plain)

1 t vanilla

1/4 c maple syrup (I think I used a little less than this)

1/4 c melted margarine (we use Earth Balance soy-free)

3/4 c frozen blueberries

1 peeled, chopped apple

DIRECTIONS:

1. Preheat the oven to 350 F.  Lightly oil or grease an 8" square baking pan. 
2. In a medium-large bowl, combine the quick-cooking oats, rolled oats, brown sugar, baking powder, cinnamon, salt and ginger. Set aside. 
3. In a small bowl, combine the flax meal with the warm water until the mixture is "goopy". Set aside. 
4. In another small mixing bowl, whisk together the almond milk, vanilla, maple syrup and melted margarine. Add this to the dry ingredients, followed by the flax mixture. Stir until just combined. 
5. Fold in the blueberries and apples until evenly distributed. 
6. Spread the mixture in the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center emerges clean. 
7. Cut into 8 squares and serve warm with milk.

Crockpot Beef Stroganoff

Prep Time: 15 Min.
Total Time: 8 Hrs 15 Min.
Makes: 8 servings

Ingredients:
2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (any other cream of soup will do)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

Preparation:
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Notes: I added some garlic and halved both cream cheese and sour cream.