New Stuff!

So, after falling off the heathy eating bandwagon for the entire 2 months I had morning sickness, I've recommitted. I found his cookbook on Amazon the other day and it came in today's mail. It's called the PDQ (Pretty Darn Quick) Vegetarian Cookbook by Donna Klein. It got great reviews and after looking through it, I'm so excited to use it. Some of the great (and EASY!) recipes include Smoked Provolone and Roasted Red Pepper Panini, Southwestern Black-eyed Pea, Corn and Tomato Salad, and Artichoke Bottoms with Hummus. She also promises that the most prep work you'll have to do is grate cheese or slice bread. Yaahoo!

I'll be sure to post the winners once i've tried them....with pictures, hopefully.

Crockpot Crack (aka Chocolate Cake)

The following is an amazing recipe for a sumptiously moist chocolate cake made in a crock pot, courtesy of C Jane, sister of the famous Stephanie Nielson. I can personally testify that this cake will make a mumbling idiot out of even the most die hard health foodies. It is to die for!

"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream.
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings."

Caramelized Onions and other such goodness

So...ever wonder what to do with all those leftover onions from the last co-op or shopping trip rolling around pathetically in your veggie drawer? I have the answer!! Peel the onions and slice them. Heat a couple tablespoons of olive oil in a skillet and saute the onions, stirring often, until they are soft and brown. This causes the natural sugars in the onion to come out and they are so sweet and tasty! Put them on homemade pizza, burgers (veggie or otherwise), over pasta, or just eat them plain! I make a pig of myself every time I make these.

You can also add sliced zucchini, bell peppers, whole cherry tomatoes, you name it. Wait until the onions have a bit of a head start, then add the other veggies and cook to desired softness. So yummy!

White Chip Island Cookies

These are actually as good as, if not better than your most favorite chocolate chip cookies of all time. Ooooh! I love, love love them!
Thanks Tam-Bam!!

WHITE CHIP ISLAND COOKIES
Ingredients:
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups (12-oz. pkg.) white chocolate chips (I prefer Nestle)
1 cup flaked coconut, toasted if desired
3/4 cup chopped macadamia nuts or walnuts

Directions:PREHEAT oven to 375° F.COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.BAKE for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

BYU Mint Brownies, Baby!

These are the BEST. Helped me through many a night of gossiping, studying or...well, gossiping in college.
p.s. the frosting really makes these babies...feel free to substitute the brownie part for a mix or another favorite brownie recipe from scratch. They could be chocolatey-er, in my opinion.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarinedash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Fettuccine with Zucchini, Eggplant and Feta

(you can substitute veggies and different pastas, depending on your taste)
3 zucchini, chopped
1 eggplant chopped
1-2 red bell peppers
2 tbs. olive oil
2 tbs. white vinegar
basil
mint
3 minced cloves garlic
8 oz. fetuccine or pasta of choice
2 oz. feta cheese
green onions to garnish
The recipe says to grill the veggies whole and then chop them, but i just sauteed them already chopped on the stove. Cook fettuccine and drain...add veggies and seasoning, toss together with cheese. Super easy and really good! We used brown pasta and it was really filling. The feta adds a bit of a zing that i just loved.
courtesy of Vegetarian Times magazine

Cauliflower Cheddar Soup

Cheddar cheese soup... with hidden cauliflower. Freezes great. If you don't want to hide the cauliflower, reserve some florets, saute til tender, and stir in just before serving.
4 cups water or stock
2 cups potato, chopped
1 head cauliflower, broken into florets
1 cup onion, chopped
1 cup carrot, chopped
3 cloves garlic, minced
1-1/2 cups cheddar cheese, shredded (6 oz)
1-1/2 teaspoons salt or to taste
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk
Combine water/stock, potatoes, cauliflower, onion, carrot, and garlic in large stock pot. Bring to a boil. Simmer 15 minutes or until vegetables are tender. Remove from heat and let cool 20 minutes. Puree. Return to pan and stir in remaining ingredients until cheese melts.

I used a crock pot for the veggies, on low for 6 hours. Then added the seasoning and cheese and just mashed up with a potato masher. Really good!

courtesy of Recipezaar