Pita Pizzas

6 pita breads
1 (6.5 ounce) can tomato sauce
4 ounces shredded cheese
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed
desired toppings

Preheat oven to 425 degrees F.

Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with cheese, toppings, basil, oregano and coriander.

Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Dairy-Free Peanut Butter Pie

So...I'm in love with this pie.  This is the 3rd version of it I've posted.  After finding the original version I had to find a cheaper way to make it, because well, I'm cheap :)  After finding out about Madsen's allergies I was determined to have this pie again!  For a while it was only a dream because we thought he might be allergic to peanuts (and tree-nuts too), but allergy testing showed that he was not allergic to peanuts so this recipe what back on the experiment table.  My first attempt to recreate this pie was a total disappointment, but this one turned out great!  I was even bold enough to share it with the dairy-free community.

Ingredients:
1 can (14 oz) coconut milk (stored at 70°F or cooler), unshaken

1/3 cup powdered sugar

1 package –(12 oz) firm silken tofu, drained

1 1/2 cup white sugar
1 ½ teaspoon vanilla extract
1 cup creamy peanut butter
1 dairy-free graham cracker

Directions:
1. Open can of coconut milk and scoop out all the cream and into a small mixing bowl.  You will not need to watery liquid in the bottom for this recipe.  Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes).  Add the powdered sugar and beat into the cream.  Cover bowl and put in refrigerator.

2. Blend the tofu, white sugar, and vanilla in a blender until smooth.  Add the peanut butter and whipped coconut mixture.  Spoon into pie crust.

3.  Chill in the refrigerator for several hours or overnight (until firm).  Serve and enjoy!

Autumn Acorn Squash

Ingredients
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Preheat oven to 350 degrees.

Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees oven until it begins to soften, approximately 30 to 45 minutes.

Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.

Place squash in the 350 degrees F oven and bake another 30 minutes.

Indian Vegetable Curry

Ingredients:
1/4 cup butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
1/2 teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Directions:
1. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Spinach and Kale Saag

I tried my hand at Indian food for Heather's Holi Hai birthday and found these recipes to be especially good.

Ingredients:
1/2 cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh kale
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt

Directions
1. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
2. Stir in the chopped kale and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

7 Layer Bean Dip

A must have for parties, especially New Year's

Layer 1: 1 can re-fried beans
Layer 2: 1/2 cup sour cream
1/3 cup mayonnaise
1/8 cup taco seasoning (1/2 pkg)
(If desired you may substitute some sour cream for mayonnaise)
Layer 3: Guacamole, I use this recipe, doubled
Layer 4: 4-8 ounces shredded cheese
Layer 5: 1 can olives, sliced
Layer 6: 1 cup tomatoes, diced
Layer 7: 1/2 bunch onions (use white and green part of onion), chopped

Assemble layers in order, starting with the beans and building up to the green onions. Refrigerate for at least 30 minutes to allow flavors to mix. Serve with tortilla chips.

Your Worst Nightmare: KW in the Kitchen

*From the psyche of Katie Whittier

As most of you probably already know, I do not cook. I am famous for making rolls that turn out as oversized crackers and attempting to make frosting with flour instead of powdered sugar. (Doesn't work, btw.) So the fact that I am about to post something on this blog should come with a huge WARNING signal and perhaps a legal release form. Proceed at your own risk.

I made a pretty tasty dish this week and even my guest (Ken) was impressed (and didn't die). I apologize for my inability to post amounts of things, but this is how I cook:

Katie's Ultra-Healthy Pasta Delish Dish (almost all ingredients can be substituted)

What you need:

Soy beans
Crook necked squash
Shitake mushrooms
Raw almonds
Fresh spinach
Fresh basil
Spiral noodles (whole wheat and regular)
Bleu cheese crumbles

Olive oil
Red wine vinegar
Balsamic vinegar
Lemon juice (newer than 1999, haha inside joke)
Thyme
Garlic powder
Garlic salt

Sautee soy beans, sliced crook necked squash, sliced shitake mushrooms, raw sliced almonds, and fresh spinach in olive oil. Season generously with thyme, garlic powder, and garlic salt. Add fresh basil leaves.

Simultaneously, boil spiral noodles (mix half whole wheat noodles and half colored/regular noodles so it's not too dense) until soft.

In a cup, mix 2-4 oz olive oil, a splash of red wine vinegar, a splash of lemon juice, and 2-4 oz balsamic vinegar. Season with garlic powder, garlic salt, thyme, and shreds of basil leaves. Stir briskly.

Strain noodles. Pour sauteed stuff into pasta. (Try to balance noodle and veggie components 2:1, or however veggie/noodle-heavy you like.) Mix together while pouring dressing from cup over everything. (You may prefer more or less dressing.)

Serve in bowls. Top with bleu cheese crumbles. YUMS!!!

Delicious Black Bean Burritos

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175degrees C). Bake for 15 minutes or until heated through.

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2minutes stirring occasionally. Stir cilantro into mixture.

Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Stuffed Shells

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Cook shells according to package directions. Place in cold water to stop cooking. Drain.Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan.Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Tofu Parmigiana

1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.Bake at 400 degrees F (205 degrees C) for 20 minutes.

Vegetable Fried Rice

3 cups water
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 (8 ounce) can baby peas, drained
2 teaspoons sesame oil
1/4 cup roasted peanuts

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

Japanese-Style Sesame Green Beans

1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes.Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Mexican Pasta

1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10minutes. Stir in corn and heat through. Stir in black beans, tomatoes,salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

Toss sauce with cooked pasta and serve.

Quick Brownbag Burritos

1 (15-ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterrey Jack cheese

Rinse beans in cold water, drain well.

Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.