You Still Have Time to Make This for Dinner: Vegetarian

Sorry, it's so yummy, I forgot to take the pic first :)

Not only is this quick, it isn't even home made. Basically you warm up your favorite canned soup. What makes this a special meal around our house in the cold winter evenings is the CHEESY BREAD!  It was the only thing K-dog requested for his 5th birthday dinner.

I used to make grilled cheese to go with soup, but I'm not really good at cooking things on the stove without burning them so I've started making a sort of Bruchetta, but with cheese instead.

• Preheat oven to about 350 (400 if your in a hurry.)
• I melt about a tablespoon of  butter and add about the same amount of olive oil for a nice loaf of french bread.Let the kid brush/ drizzle this mixture on sliced bread
• Sprinkle with garlic and herb seasonings, fresh herbs are nice but not essential.
• and of course CHEESE! (and by cheese I mean whatever cheese you like or have or can borrow from the neighbors.

 I pop it in the oven, and heat up the soup on the stove. Its usually all ready at the same time, if you add some salad it's even a balanced meal.

Not what you have a taste for tonight?  See my other Dinner (now)  post!

You still have time to make this for dinner (vegan)

 

It's rare but it's 3pm and I know what we're having for dinner tonight. I'm sharing this because you still have time to make this for tonight as well!  Here's a link to the recipe: Vegan Quinoa Salad.  This one dish meal has something for everyone, and works well as a picnic side too (no pesky mayo to keep you up at night).  I always forget how much every one loves this dish but fortunately DH made the request. It calls for cukes, bell peppers, tomatoes and broccoli and of course quinoa.  I have in the past substituted for each of these ingredients (i even accidentally made it with cous cous, and it was still very good. Its' 15 min. on the stove and a while to chill, but if you don't put the veggies in right away you can chill the cooked grain in the freezer for quick summer supper that even my DS will eat. Aside from looking yummy quinoa is a source of complete protein and other nutrients ==>Nutrition Facts Here<==; and if you don't really feel like cooking and just want some colorful history associated with it ==>Quinoa on Wikipedia here<==

fresh cukes

uncooked quinoa from bulk section

 

the worlds easiest dressing

BTW: this is my 100th post, but that's counting the one that DD made from my phone by accident. Anyway I'm thinking of revamping and renaming this site so look for coming changes. And some more frequent post as well!

What are you having for dinner tonight? Because I have no idea what I'm making for Thursday.

Best Banana Bread Ever

Best Banana Bread

Adapted from here: http://www.thefreshloaf.com/recipes/betterbananabread

Makes 1 huge loaf or 3 small loaves

Preheat the oven to 350.

In one bowl, combine:

6 tablespoons butter, melted
2 eggs
2 or 3 very ripe bananas
1 cup vanilla or plain yogurt
2/3 cup sugar

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl, combine:

1 1/2 cup all-purpose unbleached flour (better yet put 2Tbl of each of the following: soy flour, powdered milk and wheat germ, into the bottom of the cup measure and then fill with flour, your picky eater need never know)
1/2 cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right. Walnuts AND chocolate chips are my new favorite.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.

I'll post a picture if there's any left!

Kisha Lynn Patterson-Tanski

Sent from my iPhone

Soup will save the world

I know its starting to be spring but i had a taste for potatoes yesterday and it came out so good, that I must share!



Recipe
Potato and Spinach Soup
A Rich Cream-Style Potato and Spinach Soup for a Cold Winter Day

This recipe is one that the U.S. Department of Agriculture used to distribute to potato growers in the 1930's. It is rich and thick, almost a meal in itself, and is very easy to make.
serves 4

1/2 cup (75 g) chopped fresh onion
2 Tbsp (20 g) butter
2 cups (500 ml) water
1 tsp (5 ml) salt
2 cups (400 g) potatoes (about 1 pound of raw potatoes) ()
2 cups (400 g) cooked chopped spinach (Fresh or frozen)
13 oz (375 ml) evaporated milk (one standard can)
(I used maybe a little less because I used reconstituted powdered milk: 1 cup powdered milk, a smidge over 1 cup water and mix)

1 tsp (5 ml) Worcestershire sauce
(used a bit more because i had forgotten the salt)

1/2 lb (250 g) grated cheese (cheddar and Swiss work best, but any kind will do)
(I used what was left in the fridge, some sharp cheddar, a bit of monterey, and a little mozzarella)


1. In a 3-quart (3-liter) saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).
2. Add water, potatoes, spinach, and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer.
3. Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.
4. Stir in grated cheese. Serve immediately.



I had like 3 bowls yesterday, and I'm about to go get another right now. (Sorry Greg you may not even get to taste this batch.)