Oil Crust

I got this one from All Recipes and was really pleased with it! The best part is that there is no hydrogenated oils as in most store-bought crusts, and much lower in saturated fat than the usual alternatives too. Also, I don't think I have ever made crust from scratch in my life, and I did it! I used the crust for chicken pot pie, but also read reviewers who had used it for dessert pies. Some added sugar to the dough or sprinkled it on top in that case.

2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until just mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.

Per reader suggestions, I rolled out the crust between the plastic wrap it was wrapped in and a sheet of wax paper (or another piece of plastic wrap) so that you do not have to add more flour and can handle it as little as possible.

White Chili

I thought I had posted this one already, but apparently not. Michael says it is one of the best dishes that I make, so I guess I would be remiss not to share it with you! It calls for chicken, but you could leave it out and add in more beans and/or other veggies for all you non-meat eaters out there!

1 lb chicken breast cubed or approx 2 C cooked and chopped chicken meat
1 med-large onion
2 cloves garlic, crushed
1 T butter
1 can / 2 C chicken broth
2-3 cans or about 4 C cooked white beans (great northern or cannelini beans)
2 cans chopped green chilies
1 can corn
1 fresh jalapeno chopped or from jar (about 1-2 T)
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp oregano
1 C sour cream

If you like things super spicy add 1/4 tsp cayenne pepper. (I omit this, as I think it is plenty spicy without it, especially when serving to kids.)

Saute chicken, garlic and onion in oil.
Add beans, broth, chilies, jalapeno and seasonings
Bring to a boil and simmer uncovered for 30 mins.
Serve in bowls and place a dollop of sour cream in each bowl.
Serve with tortilla chips or crusty bread (possibly a bread bowl).

*Chef's notes: I usually use cooked and chopped chicken left over from roasting chicken. I only saute the onions and then throw everything in the pot which makes it super easy to put together. I hate dealing with raw chicken meat anyways. Who doesn't?

Vegan Update 2012:  I made a vegan version of this chili using vegetable stock and extra "white vegetables" such as cauliflower and potatoes to keep with the "white" theme of the chili.  Alternatively, if you cook your own beans, you could simply keep the liquid they are cooked in or combine that liquid with vegetable stock if desired.

I usually double this recipe and freeze it for future meals.  However, I do not put any of the dairy in before I freeze it and I typically just add a dollop of sour cream to each bowl instead of adding it to the pot.

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!