Chocolate Pudding (with Avocado)

Ben absolutely loves this pudding. He told Jonathan that if wasn't already married to me, he would marry this pudding. I have altered the recipe, so I'll put my alterations in parentheses.

1/4 cup trans-fat free soft margarine (we use Smart Balance)
1 cup pureed avocado
1/2 cup unsweetened cocoa
1 cup confectioners sugar (I use 1/2 cup confectioners + 2 tbsp. Splenda)
1 tsp. pure vanilla extract
1/4 cup cornstarch

Melt the margarine in a small saucepan over low heat. Add avocado, sugar, and vanilla. Stir over low heat until thickened, about 4 minutes. Turn off the heat and mix in the cornstarch. Serve warm. Makes 3 to 4 servings. Yum!

Apple Bread

This makes two loaves, so I halved this recipe and used 1 extra large egg. I mixed the apples with wet ingredients in the beginning so they could macerate a little (sugar is considered a wet ingredient). It turned out fine, though they had sunk to the bottom a little.

• 1 cup applesauce
• 3 eggs
• 1 3/4 cups sucanat
• 1 teaspoon vanilla extract
• 3 cups whole wheat pastry flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups peeled, cored and cubed apples
• 1 cup chopped walnuts

Mix wet ingredients, add mixed dry ingredients. Add apples and nuts last. Pour into two greased bread pans and bake for roughly 1 hour (give or take 15 minutes) at 350.

Superhero French Toast

So I have gotten into the habit of making quick bread on a regular basis because it's a good vessel for all sort of nutritious hippie junk. I figured I could make it just as healthy as a Clif bar and for a fraction of the price. I have it on hand during the week to take as snacks or as something ready to go for Colin to eat.

If there is any left by the weekend, I make french toast out of it. So I have this 100% whole grain and fruit and flax and nuts and all this other healthy stuff packed into the bread which is then infused with milk and eggs for extra nutrients. That's why I call it superhero french toast.

1 loaf quick bread, (banana, apple, pumpkin, etc.)
3 eggs
3/4 milk

You can adjust the recipe for how much bread you have left. I think the toast tastes good straight, but Colin eats it with syrup.

Two slices is very filling.

Eggplant Casserole

We make this on pasta night. So far the kids choose to not eat this. They have meatballs with their pasta.

2 tbsp. olive oil
1 med. eggplant, in 1-inch cubes
1 med. onion, chopped
1 med. green pepper, chopped
1 cup sliced white mushrooms
3 cloves garlic, minced
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
1/2 cup capers (optional)
2 tbsp. dried parsley
1 tsp. each dried oregano and thyme
salt and pepper to taste
1 cup shredded parmesan cheese

Preheat oven to 375.

Heat oil in large saucepan on medium heat. Add eggplant and cook until softened, about 10 minutes, stirring constantly to prevent sticking. Remove from heat; add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle with cheese. Bake uncovered for 45 minutes.

Pasta with Creamy Tomato Sauce and Peas

This is a great new recipe I am adding to my repertoire. It is fast, easy, cheap, delicious and a one-dish dinner! What more could you ask for?? It comes from Good Housekeeping Vegetarian Meals, although I did not make it exactly as directed.

2 packages (9oz each) fresh (refrigerated) fettucine (I used a box of penne; I think any shape would do)
1 can (14.5 oz) seasoned chunky tomatoes for pasta (I used a can of diced tomatoes)
1 can (15 oz) tomato sauce (I used half a jar of leftover pasta sauce)
1/3 cup heavy or whipping cream (I used half 'n half)
1 package (10 oz) frozen peas
freshly grated Parmesan cheese (optional) (We topped it with some shredded mozzarella.)

*(I also added about 3/4 lb of ground turkey to the recipe. Any other add-ins such as sausage or onions or herbs could spice up this recipe.)

1. In large saucepot, cook pasta as label directs.
2. Meanwhile, in 2-quart saucepan, heat tomatoes, tomato sauce, and cream to boiling over medium-high heat. Reduce heat to medium and cook, stirring, 2 minutes.
3. Place frozen peas in colander. Drain pasta over peas. In large warm serving bowl (I used the pot!), toss pasta and peas with tomato mixture. Serve with Parmesan if you like.

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I think you can see the flexibility to tweak this recipe how you like it. Using a premade marinara sauce added extra flavor without any effort on my part! I usually have all these ingredients in my house, so it's also perfect for those days where it's 4:30 (or later) and I still don't know what's for dinner! I think this is also incredibly affordable, especially since pasta can be had for free with coupons, a bag of peas is less than $1 and canned tomato products are also cheap and can be bought with coupon discounts as well.

Enjoy!

Bran Muffins

These are about the best Bran muffins you can ever have. They are 100% health, and will keep you nice and regular. Thanks to the Barbees (Hunter)

PREHEAT OVEN: 350

STIR
1 25 oz. box raisin bran
1 qt buttermilk
5 eggs
1/4 c. canola oil

ADD EACH OF THE FOLLOWING, STIRRING GENTLY AFTER EACH:
4 c. whole wheat flour
5 tsp soda (ADD WITH LAST CUP OF FLOUR)
2 tsp cinnamon
20 oz honey
2 c. oats
1 zucchini grated OR 1 can pumpkin, sweet potato, or applesauce
1/2 c. raw bran + 1/2 c. wheat germ or grapenuts
1/2 lb. chopped dates + 1 c. chopped nuts

BAKE FOR 20 MIN. OR SO

Makes at least thirty muffins, freezable and still good.

Baked Oats

This isn't really so much a recipe as a technique. I think granola is kind of expensive given that its just oatmeal and some other grains. I thought about making it myself but this recipe I found had something like 400 calories per serving.

So, I took some whole oats and baked them for a few minutes - plain and dry. I've stirred them into my vanilla yogurt and it's good.

I got the oatmeal to make cookies and then I tried eating it at oatmeal and it was too gross and slimy - those big oat chunks. However, Sarah made oatmeal with pumpkin and raisins and whatnot in it and I thought it was tasty.