If you build it, they will come

You will hereby love me and hate me...

Start by toasting graham crackers in the oven at 365* for 4 minutes...

Mix up the following:

2/3 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 t baking soda

1-2 t vanilla extract

3 cup flour (at high altitude)

1 cup mini marshmallows

1 cup M&Ms (or chocochips- but I had none)

Drop cookie dough mixture on each graham cracker...

Bake for 5min and then spread the dough flat with rubber scraper & bake another 3-4min...
Add a handful of mini marshmallows and Hershey bar squares & bake until golden brown (I hadn't put dinner in the oven yet so I upped the temp to 375* to move things along and baked another 7-9min) ...
Contain the excitement...
Cut and serve...
I like cookies on the gooey side.

More on reducing meat in your diet

I love the EWG. They have so much good info for people trying to do better for themselves and for the earth. Here is their report on meat impact, both in terms of environmental and personal health. Post your meal ideas for reducing meat!

At-A-Glance / Brochure - 2011 Meat Eaters Guide Meat Eater's Guide to Climate Change + Health Environmental Working Group

We can't go meatless.

We can't do it.  Not even just one day a week.  For one thing, we REALLY like meat.  For another, I can't stand beans or mushrooms.  That really limits my "meatless" options.  And Mark?  Well, "meatless" to him means we eat fish.  He has to have a slab of meat on his plate if I am going to call it dinner.  So "Meatless Monday" is a no go in my house.

But that doesn't mean I am not taking action.  In fact, I am pretty sure my actions are adding up to more impact than if I were to just have a meatless day.  Instead of "Meatless Monday," we are reducing our meat consumption at just about every meal.  I will admit, we still like to have a nice SLAB of beef on our plates occasionally, but even then, I am getting my beef from a local rancher who is very responsible and sustainable in his practices, so I feel OK about it.  But on most occasions, I am working on making a little bit of meat go a long(er) way.  Here are some of my ideas:

1. Kabobs: last night I fed our family on 2 small chicken breasts, and we felt like we ate like kings.  Marinate your chicken and cut it into small pieces.  Add your favorite veggies and you are set for a feast!

2. Lettuce Wraps: 1/2 pound of ground turkey goes a LONG way when you also puree a slew of veggies (cabbage, spinach, zucchini, carrots, beets, broccoli stems, etc) and add them to the mix.  Then add a little soy sauce and hoisen and you have some excellently healthy YUM to stick in your lettuce.  My kids EAT. THIS. UP. 

3. Head to the orient.  Stir fry (no carb), Lo Mein (wheat spaghetti), and fried rice (brown, of course!) are all excellent ways to use small portions of meat or even leftover meat.  You can use just about any meat (chicken, beef, pork, and seafood all work) and you can toss in just about any veggie you have on hand.  This is a "go-to" in my kitchen.

4. Fajitas: same idea as kabobs.  You have 2 chicken breasts and, between the veggies and the tortillas, you can spread them out to go a LONG way.

5. Fish Tacos: see #4.

6. Chicken Taquitos: Slow cook chicken in salsa (and your favorite seasonings), shred, mix with cream cheese and shredded cheese.  Then roll inside of warmed and softened corn tortillas and bake at 425 until crisp.  YUM.

What ideas do you have to make a little bit of meat go a long way?

Fabulously Different Coleslaw

We had this at my MIL's this weekend and Mark and I fought over the leftovers.  Then I came home and made it here the next day!  It is not your traditional coleslaw.  It is So. Good.

Slaw:
1 head of cabbage, shredded (I wouldn't hesitate to sub red cabbage or broccoli slaw or your favorite savory crunchy shredded veggies here)
1 red pepper, chopped
1 can water chestnuts, sliced into slivers
1/2-3/4 cup slivered almonds
1/2-3/4 cup chow mein noodles

Dressing:
1/3-1/2 cup salad oil
1/3 cup apple cider vinegar
1/3 cup sugar (I used 1/4 cup agave)
1t salt
1t pepper
1/2 tube dill paste (I did not have dill paste, and so used 1/2-1t dry dill weed)


Mix and enjoy.  (and you will enjoy)

*note: be sure to add your chow mein noodles at the last minute so they don't get soggy.  This is not a make it and let it sit coleslaw.

Savory Sweet Cracker Spread

This is always a hit at parties...

As usual, I don't have exact measurments but I will try to guestimate. Also, I recommend making a double batch, you won't be sorry.

Combine the following three ingredients, shape into a disk shape on the plate on which it will be served

1 package of cream cheese (softened) I use Neufchatel, 1/3 fat and softer
1 TBS minced garlic
2 TBS minced onion

In a sauce pan combine the following ingredients:

1/2 stick of butter
1/2 cup of brown sugar
a couple splashes of worchestershire sauce
a full squirt of yellow mustard
1/2 cup of chopped peacans

pour mixture over the cream cheese and place it in the fridge for about 30 minutes (or longer) to allow it ot set up. serve with wheat thins and gobble it up!

Curried Quinoa

Another made up recipe with vague directions...

Quinoa
Carrots
Onion
Salt
Frozen Peas
Olive Oil
Curry Powder
Water
Corn Starch

Prepare Quinoa according to package directions

Sautee Carrots and Onions in Olive Oil, add a dash of salt. (I left my veggies a little crunchy to make it tates fresh) Just before carrots and onions are the desired tenderness, add the peas and a little water, enough to simmer the veggies.

Add Curry Powder to taste, let veggies simmer while doing the next step.

In a cup, mix a little cornstarch and water together thoroughly then slowly add the mixture to the veggies one tablespoon at a time until the veggies thicken up.

Mix veggies and quinoa together, top with a dab of yogurt or sour cream-- YUM!

Polenta of yumminess

I don't really have a recipe since I made this up on the fly, but it was pretty darned yummy and I highly recommend you try (some variation) of it. :)

Ingredients:

Polenta (I used the kind in a tube from TJ's and sliced it in 1/2 inch slices)
Olive Oil

1:1 Parm Cheese and Cream Cheese (I actually used Neufchatel)
Fresh Basil
Fresh Ground Pepper
Nutmeg (just a pinch!)

Portions should be to taste

Crisp up the slices of polenta in a pan with some olive oil.
Turn on Broiler
While polenta is crisping and broiler is heating, combine the cheeses, basil, pepper and nutmeg in a bowl.

Once the polenta is hot and a little crispy, drain it on some paper towel (if necessary) and place on a cookie sheet. (I used a silpat so I didn't grease it, if you're not using a silpat you may want to spray it with a little cooking spray.) Top the crispy slices of polenta with the cheese mixture and set under the broiler just long enough for the cheese to bubble up.

Enjoy!

Faux Tuna/Chickpea Sandwiches

A vegan alterative to canned tuna. It's so yummy!

Ingredients
1 1/2 cups of cooked chickpeas or 1 15 oz can of chickpeas, drained
3 TB vegan mayo ( I use vegenaise)
1 TB mustard
1/2 lemon
2.5 Tb of relish
1 TB soy sauce
1/2 tsp kelp granules (You can find this at Whole Foods and they and it is a great source of iodine).
pepper to taste


Directions
1. In a medium bowl, mash the chickpeas with a fork ( I also found that adding them in little quantities in the blender or food processor, also gets them to the right consistency without all the extra work of mashing by hand).
2. Pour out to a medium sized bowl and add remaining ingredients. Mix well and serve on your choice of bread. (I like sourdough from the Friday or Sunday Farmer's Market.)

Noodle-less Eggplant Lasagna - More Meatless Monday!

8oz mozzarella, shredded

15oz. container ricotta

3 lb. frozen eggplant cutlets

4 oz. pancetta, diced small

I cup dry white wine

1 tsp. crushed red pepper

5 cups basic tomato sauce

1/2 cup fresh parsley, chopped

Preheat oven to 400 ̊ F.

1. Bake eggplant per package instructions,reserve. (I had to make my own, slice 3 eggplants egg them, bread crumbs, bake for 10 min each side)

2. While eggplant bakes, make sauce. Heat pancetta in a medium saucepot on medium heat until rendered and crispy. Add white wine and cook for 2 minutes.

3. Add red pepper, tomato sauce, and parsley. Simmer for 5minutes. Reserve.

4. Season ricotta with salt and pepper in a small bowl. Reserve.

5. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1 cup of the sauce on the bottom of the dish. Layer 1/3 of the eggplant, followed by 1/2 of the ricotta, and 1 1/2 cups sauce.

6. Layer the next 1/3 of the eggplant, remaining ricotta mixture, and 11/2 cups sauce.

7. Top with the remaining eggplant, sauce, and mozzarella.

8. Cover with parchment and then aluminum foil. Bake for 40 minutes. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

Quinoa and Fresh Corn with Scallions - Yummy!! Great for meatless monday!

Quinoa and Fresh Corn with Scallions
"Vegetarian Cooking for Everyone"

3 plump ears of corn
2 cups stock or water (I used water)
1 cup quinoa, thoroughly rinsed (red quinoa makes for a prettier dish!)
salt and freshly milled pepper
1 tablespoon butter or canola oil
1/2 cup thinly sliced scallions
1/3 cup crumbled feta or grated cheddar

Shuck the corn, slice off the kernels, and set them aside. Reserve your knife and scrape the cobs to get the milk. Bring the stock to a boil in a saucepan; add the quinoa, corn scrapings, and 1/2 teaspoon salt. Lower the heat, cover, and simmer for 15 minutes. Turn off the heat and let stand for 5 minutes. Melt the butter in a small skillet, add the scallions and corn kernels, and cook over medium-high heat until the scallions are bright green, about 3 minutes. Toss them with the quinoa. Season with pepper and serve, garnished with the crumbled cheese.

Yogurt Dip Yumminess

Go to Costco.  Right now.  Or look online if you don't have a Costco.  You must absolutely try Skotidakis Jalapeno Yogurt Dip.  It is, by far, the best veggie dip ever. EVER. It would also be so yummy with crackers or on a hamburger (I can't wait to try that) or sandwich/wrap/etc.  It is made with seriously natural ingredients and 2 tablespoons has 50 calories and 3.5g fat.  But do not think you will stop at 2 tablespoons if you are dipping your favorite veggies (I love it with red peppers).  I have consumed about 1/3 of the container (Costco sized) in 2 days.  It is SO. GOOD.  You're welcome.

Jamie Oliver's Food Revolution: Creamy Caesar Dressing

I nabbed this from Jamie Oliver's website.  I made a few changes to suit our family's taste.  This is a fantastic dressing.  The flavor is strong and tangy, and the yogurt really makes the dressing stick to your salad, so you can use a lot less dressing and still get all the fabulous flavor.  Eat up!

1 head romaine lettuce, cleaned and chopped


1/3 cup 2% Greek yogurt (I used fat free)

2 tablespoons olive oil

1 tablespoon grated Parmesan cheese, (plus 1-ounce for sprinkling over the top; optional.)

2 teaspoons Worcestershire Sauce

1 small clove garlic, minced

Juice of ½ lemon (I used a whole lemon)

2 chopped anchovy fillets (I skipped this, because, for me, there is plenty of anchovy flavor in the Worcestershire)

1/8 teaspoon sea salt (also unnecessary)

freshly ground pepper, to taste

(I would also add a teaspoon or 2 of dijon mustard)

Whisk the dressing together and use sparingly on your clean lettuce.  Yum.

Baked panko/ranch /parm chicken tenders

I'm not so good with measurements when I cook, so I'll wing it. I added approx: 2/3 cup panko bread crumbs 1 T ranch seasoning from the salad dressing packet 1/2 t garlic powder 1/4 c parmesean Mix an egg in another bowl. Dip chicken tender in egg and then in dry mixture. Bake 350F for 15-20min. I moved them to the top rack under high broil for the last couple of minutes. Dip in ranch dressing. Kids LOVE them!

For St. Patrick's Day

I laughed last week watching Modern Family (duh) when they said "kale is the new spinach". It's my new favorite. Besides Baked Kale Chips, you HAVE to try:

1 bunch of kale, remove stems
1/2 cup water
Juice from 1-2 lemons
1-2 T agave

Blend & strain. I didn't strain the first time and didn't mind chomping up the kale pulp, but I do like it better strained and smooth.

It's full of calcium and antioxidants. I feel so good after I drink this "grassy lemonade" and I think you will too! My 6yr old daughter even tried it this morning and liked it a lot.

Baked Chicken Chimichangas

Ingredients:

Yield:

6 6

6

Chimichangas

• 2/3 cup picante sauce or 2/3 cup your favorite salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves, crushed
• 1 1/2 cups cooked chicken, chopped
• 1 cup shredded cheddar cheese
• 2 green onions, chopped with some tops (about 1/4 cup)
• 6 (8 inch) flour tortillas
• 2 tablespoons margarine, melted
• shredded cheddar cheese, for serving
• chopped green onion, for serving
• picante sauce, for serving

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 45 mins

1. 1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. 2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. 3 Fold opposite sides over filling.
4. 4 Roll up from bottom and place seam-side down on a baking sheet.
5. 5 Brush with melted margarine.
6. 6 Bake at 400°F for 25 minutes or until golden.
7. 7 Garnish with additional cheese and green onion and serve salsa on the side.

Here's what I have to say...

This recipe was quick, easy, and tasty, which is really what I am all about. Therefore,

this recipe fall into the category of fabulous to me. There are many ways that I

make chimichangas, and some might be slightly better than this, but these are

by far the best tasting, quick, and low(er)-fat ones that I have encountered.

Enjoy!