Chilled Veggie Bean Salad
Combine the following ingredients together in a medium sauce pan, bring to a boil. Stirring until sugar dissolves.
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon water
1/4 cup sucanat
Combine the following veggies and mix together with the vinegar mixture above:
1 can (16 oz) French style green beans, drained
1 can (17 oz) English peas, drained
1 can (12 oz) shoe peg whole kernel corn, drained
1 jar (2 oz) chopped pimento, drained
1 cup chopped celery
1 green pepper, finely chopped
1 bunch green onions, chopped
Cover and place in refrigerator for 12 hours, stirring occasionally.
Showing posts with label organic recipes. Show all posts
Showing posts with label organic recipes. Show all posts
Monday, July 6, 2009
Monday, June 22, 2009
Monday's Recipe
Wagon Wheel Pasta
This is such a whimsical-looking mix, it’s bound to lure most any diner. It features ruote, a wagon wheel-shaped pasta, multicolored veggies and a snowfall of grated cheese.
The recipe is adapted from one that a friend shared with me years ago; you are welcome to adapt it further, as I do almost every time I make it--it’s just that kind of recipe. If I’m serving it as a main course, for example, I might stir in some slivered Organic Prairie Pepperoni Slices or cooked Italian Chicken Sausage rounds.
Servings: 8
Ingredients:
2 ounces sun-dried tomatoes, soaked in hot water 20 minutes and cut into slivers
1/2 cup coarsely chopped imported black olives
1/2 cup each diced sweet red and green bell pepper
1/2 cup finely chopped fennel bulb
1/2 cup finely diced red onion
zest and juice of 1 lemon
1 1/2 tablespoons minced garlic, mashed to a paste
1 1/2 cups Newman's Own Organic Lighten Up Light Organic Balsamic Vinaigrette Dressing (or to taste)
1 pound ruote (“wagon wheels”) pasta
1 package (6 ounces) Organic Valley Italian Blend Shredded Cheese
1/2-3/4 cup Organic Valley Shredded Parmesan, divided
1/4 cup chopped fresh basil
Several whole basil leaf clusters
Instructions:
1. Combine tomato slivers, olives, bell peppers, fennel, onion, lemon zest and juice, garlic and dressing in a large bowl; let stand 2-3 hours, stirring occasionally.
2. Cook pasta in lots of boiling, salted water until just tender; let stand for several minutes to drain well. Toss the still-warm pasta with the dressing-vegetable mixture.
3. Bring to room temperature, stirring occasionally. Stir in Italian Blend Cheese, half the Parmesan and the chopped basil. Just before serving, sprinkle with remaining Parmesan and garnish with basil clusters.
Copyright by Terese Allen
This is such a whimsical-looking mix, it’s bound to lure most any diner. It features ruote, a wagon wheel-shaped pasta, multicolored veggies and a snowfall of grated cheese.
The recipe is adapted from one that a friend shared with me years ago; you are welcome to adapt it further, as I do almost every time I make it--it’s just that kind of recipe. If I’m serving it as a main course, for example, I might stir in some slivered Organic Prairie Pepperoni Slices or cooked Italian Chicken Sausage rounds.
Servings: 8
Ingredients:
2 ounces sun-dried tomatoes, soaked in hot water 20 minutes and cut into slivers
1/2 cup coarsely chopped imported black olives
1/2 cup each diced sweet red and green bell pepper
1/2 cup finely chopped fennel bulb
1/2 cup finely diced red onion
zest and juice of 1 lemon
1 1/2 tablespoons minced garlic, mashed to a paste
1 1/2 cups Newman's Own Organic Lighten Up Light Organic Balsamic Vinaigrette Dressing (or to taste)
1 pound ruote (“wagon wheels”) pasta
1 package (6 ounces) Organic Valley Italian Blend Shredded Cheese
1/2-3/4 cup Organic Valley Shredded Parmesan, divided
1/4 cup chopped fresh basil
Several whole basil leaf clusters
Instructions:
1. Combine tomato slivers, olives, bell peppers, fennel, onion, lemon zest and juice, garlic and dressing in a large bowl; let stand 2-3 hours, stirring occasionally.
2. Cook pasta in lots of boiling, salted water until just tender; let stand for several minutes to drain well. Toss the still-warm pasta with the dressing-vegetable mixture.
3. Bring to room temperature, stirring occasionally. Stir in Italian Blend Cheese, half the Parmesan and the chopped basil. Just before serving, sprinkle with remaining Parmesan and garnish with basil clusters.
Copyright by Terese Allen
Monday, May 25, 2009
Tuesday, May 19, 2009
New Monday, New Recipe!
Vegetable Upside-Down Casserole
By Nava Atlas
By Nava Atlas
Everyone likes fruity upside-down cakes; why not try the same approach with vegetables? This casserole, which is fun to make and even more fun to eat, has quickly become a family favorite. It’s a great way to use up small amounts of fresh or frozen vegetables; you can keep it simple or come up with more sophisticated combinations, as tastes dictate.
3 to 4 cups cut-up vegetables of your choice
2 tablespoons light olive oil
1 cup whole wheat pastry flour
¼ cup wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup low-fat yogurt or soy yogurt
¾ cup low-fat milk, rice milk or soy milk
1 tablespoon vegetable oil
½ cup grated cheese or non-dairy cheese of your choice, optional1. Saute the vegetables in olive oil until just tender. Set aside.
© Nava Atlas; excerpted from The Vegetarian Family Cookbook by Nava Atlas
2. Preheat the over to 375 degrees Fahrenheit. Lightly oil and shallow, round two-quart casserole or a 9”x13” baking pan.
3. Combine the flour, wheat germ, baking powder, baking soda and salt in a mixing bowl. Make a well in the center and add the yogurt, milk and vegetable oil. Stir together until well mixed.
4. Pour the vegetables into the prepared pan. Sprinkle with the cheese, if using, then pour the batter evenly over the vegetables, gently smoothing it out with a spatula.
5. Bake for 30 to 35 minutes or until the top is golden and firm. Let stand for about 10 minutes, then cut into wedges or squares to serve.
Monday, May 11, 2009
Monday's Recipe
Here's a healthy alternative to a kid's classic...just remember to try to use Organic ingredients whenever possible to give your family the best advantage!
Turkey Burgers
Prep: 5 min, Cook: 10 min.
* 1 clove garlic, crushed
* 3 Tbs. lemon or lime juice
* 2 Tbs. parsley, chopped
* 1 lb. ground turkey, formed into 1 patty per serving
* 4 hamburger buns
* 1/2 cup ketchup
* 2 Tbs. mustard
* 1/2 cup sliced dill pickles
* 1/2 onion, sliced
Prepare grill or broiler. Combine first 3 ingredients in a bowl and mix thoroughly. Season turkey patties with pepper to taste. Arrange patties on a broiler pan. Broil 4 minutes. Turn and drizzle with lemon mixture. Broil another 4 minutes or until cooked throughout. Drizzle with any remaining lemon mixture. Serve on buns with desired condiments.
Courtesy of: organic.org
Turkey Burgers
Prep: 5 min, Cook: 10 min.
* 1 clove garlic, crushed
* 3 Tbs. lemon or lime juice
* 2 Tbs. parsley, chopped
* 1 lb. ground turkey, formed into 1 patty per serving
* 4 hamburger buns
* 1/2 cup ketchup
* 2 Tbs. mustard
* 1/2 cup sliced dill pickles
* 1/2 onion, sliced
Prepare grill or broiler. Combine first 3 ingredients in a bowl and mix thoroughly. Season turkey patties with pepper to taste. Arrange patties on a broiler pan. Broil 4 minutes. Turn and drizzle with lemon mixture. Broil another 4 minutes or until cooked throughout. Drizzle with any remaining lemon mixture. Serve on buns with desired condiments.
Courtesy of: organic.org
Friday, April 10, 2009
Recipe of the Week
1 ¼ pound organic butternut squash, about 3 cups
Oven Method: Preheat oven to 375 degrees. Cut squash into quarters; remove seeds and place cut side down in a baking pan. Pour ¼ cup water in bottom of pan. Bake squash until fork tender, about 45 minutes. Remove from oven and scoop out flesh.
Puree the squash in a food processor after cooking, until you’ve reached the desired consistency. You may want to add 1 to 2 tablespoons water, breast milk or formula to thin.
Microwave directions: Cut squash in quarters (this may be difficult, depending on size) and scoop out seeds. Place squash, skin side down, in a microwave-safe dish. Add 1 to 2 tablespoons of water and cover tightly, allowing one corner to vent. Microwave on High for 10 to 12 minutes. Check for doneness, cool and proceed with recipe above.
For older babies, cut flesh into chunks that he can pick up and eat himself.
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
and lives in Sausalito, California.Monday, March 23, 2009
Cool School Lunches
Hi Everyone! Here is a great little article I saw on www.organic.org written by Cheryl Tallman and Joan Ahlers, founders of Fresh Baby. They have some great ideas!
As you know by now, all parents have a different idea of what is healthy food and what is not. For years, you have had the opportunity to hand select and monitor what your child eats for lunch. Now it is time to test their ability. It is only natural for your child's eyes to wander and notice, and be envious of, what the other kids are eating. Here are a few tips that may help your child's lunch be healthy, fun and get noticed by the other kids.
The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re-usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink.
More gear - containers: Those gimmicky, salt, fat and sugar-filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child’s lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home. Another option is to purchase inexpensive or "semi" disposable containers that will not disappoint you if they accidentally end up in the trash.
Offer plenty of choices: Provide small servings and many choices—variety is a key to healthy eating. Providing your child with plenty of variety is not hard or time consuming. Many lunch foods can be prepared, in advance, in large quantities. Each morning, simply fill up small containers with different foods. Quick lunchbox food suggestions include:
Simple Lunch Box Recipes
Pineapple Kabobs
Ingredients:
Directions:
Assemble the mini-kabobs on a toothpick in the following manner: Ham square, pineapple chunk, ham square and a cheese cube.
Veggie version: Substitute teriyaki-flavored baked tofu for the ham/cheese. Baked tofu can easily be sliced into small cubes and is very tasty with the pineapple.
Trail Mix
Directions:
Combine any or all of these ingredients in an airtight container and toss gently to mix. Store airtight. Lasts for weeks.
Ingredients:
Dry snacks: cereal (low in sugar—under 5g per serving), small pretzels, graham cracker or rice cake pieces, or animal crackers.
Dried fruits: Cherries, apricots, raisins, mangoes or coconut flakes (Tip: big pieces of dried fruit can be cut up easily using kitchen shears).
Nuts and seeds: sliced almonds, pecan pieces, cashew pieces, pumpkin seeds, sunflower seeds or peanut pieces.
Kiwi Wraps or rolls
These wraps can be served as a traditional wrap sandwich or slice it into pieces (like a sushi roll) for bite sized treats.
Remove the skin from the kiwi and slice it into thin rounds. Spread peanut butter over half the wrap and cream cheese on the other half of the wrap. Arrange the kiwi slices evenly over the cream cheese. Beginning on the cream cheese end, gently roll up the tortilla forming a log shape. The peanut butter will act as the glue to keep it together. Serve.
About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children, and founders of Fresh Baby (www.FreshBaby.com). Raised by parents who love fresh foods and entertaining, their mom, a gourmet cook, ensured that they were well-equipped with extraordinary skills in the kitchen. Both with long track records of business success, they decided to combine their skills in the kitchen with their knowledge of healthy foods and children to create Fresh Baby. Cheryl and Joan put a modern twist on the conventional wisdom that when you make it yourself, you know it’s better. Their goal at Fresh Baby is to make the task of raising a healthy eater a little bit easier for all parents. Visit them online at www.FreshBaby.com and subscribe to their Fresh Ideas newsletter to get monthly ideas, tips and activities for developing your family's healthy eating habits!
As you know by now, all parents have a different idea of what is healthy food and what is not. For years, you have had the opportunity to hand select and monitor what your child eats for lunch. Now it is time to test their ability. It is only natural for your child's eyes to wander and notice, and be envious of, what the other kids are eating. Here are a few tips that may help your child's lunch be healthy, fun and get noticed by the other kids.
The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re-usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink.
More gear - containers: Those gimmicky, salt, fat and sugar-filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child’s lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home. Another option is to purchase inexpensive or "semi" disposable containers that will not disappoint you if they accidentally end up in the trash.
Offer plenty of choices: Provide small servings and many choices—variety is a key to healthy eating. Providing your child with plenty of variety is not hard or time consuming. Many lunch foods can be prepared, in advance, in large quantities. Each morning, simply fill up small containers with different foods. Quick lunchbox food suggestions include:
- Dried fruit
- Nuts
- Fresh fruit pieces or a piece of whole fruit
- Applesauce (no sugar added)
- Celery sticks filled with cream cheese and raisins, or white bean dip
- Sugar snap peas with Ranch dressing for dipping
- Yogurt or a smoothie
- Lunch meat roll-ups with cream cheese and an asparagus in the middle
- Hard boiled egg
- Cheese cubes or string cheese logs
- Peanut butter (or sunflower butter) and apple slices or crackers
- White bean dip or hummus with carrots and mini pita breads
- Whole grain crackers or pretzels
- Trail mix made from cereal, nuts and dried fruit
Simple Lunch Box Recipes
Pineapple Kabobs
Ingredients:
- Pineapple chunks (1/2-inch pieces)
- Marble cheese cubes (1/2-inch pieces)
- Slices of nitrate-free ham cut into 1-inch squares
- Toothpicks
Directions:
Assemble the mini-kabobs on a toothpick in the following manner: Ham square, pineapple chunk, ham square and a cheese cube.
Veggie version: Substitute teriyaki-flavored baked tofu for the ham/cheese. Baked tofu can easily be sliced into small cubes and is very tasty with the pineapple.
Trail Mix
Directions:
Combine any or all of these ingredients in an airtight container and toss gently to mix. Store airtight. Lasts for weeks.
Ingredients:
Dry snacks: cereal (low in sugar—under 5g per serving), small pretzels, graham cracker or rice cake pieces, or animal crackers.
Dried fruits: Cherries, apricots, raisins, mangoes or coconut flakes (Tip: big pieces of dried fruit can be cut up easily using kitchen shears).
Nuts and seeds: sliced almonds, pecan pieces, cashew pieces, pumpkin seeds, sunflower seeds or peanut pieces.
Kiwi Wraps or rolls
These wraps can be served as a traditional wrap sandwich or slice it into pieces (like a sushi roll) for bite sized treats.
- 1 tablespoon peanut butter or sunflower butter
- 1 tablespoon cream cheese
- 1/2 kiwi
- Tortilla—whole wheat or plain (squared)
Remove the skin from the kiwi and slice it into thin rounds. Spread peanut butter over half the wrap and cream cheese on the other half of the wrap. Arrange the kiwi slices evenly over the cream cheese. Beginning on the cream cheese end, gently roll up the tortilla forming a log shape. The peanut butter will act as the glue to keep it together. Serve.
About the authors: Cheryl Tallman and Joan Ahlers are sisters, the mothers of five children, and founders of Fresh Baby (www.FreshBaby.com). Raised by parents who love fresh foods and entertaining, their mom, a gourmet cook, ensured that they were well-equipped with extraordinary skills in the kitchen. Both with long track records of business success, they decided to combine their skills in the kitchen with their knowledge of healthy foods and children to create Fresh Baby. Cheryl and Joan put a modern twist on the conventional wisdom that when you make it yourself, you know it’s better. Their goal at Fresh Baby is to make the task of raising a healthy eater a little bit easier for all parents. Visit them online at www.FreshBaby.com and subscribe to their Fresh Ideas newsletter to get monthly ideas, tips and activities for developing your family's healthy eating habits!
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