Waffles

Ooh, I love these waffles! They are from an old family cookbook, and I only discovered them earlier this year. They taste so much more delicious than something from a box. I think the key is folding in the beaten egg whites. Anyway, try it for yourself, and tell me what you think!

My only regret when I make these waffles is that I only have one bowl for my Kitchenaid mixer. Since you have to beat the egg whites separately, you always end up needing two mixing bowls. It's not too big of a deal, but it would be nice to have two for the machine. When push comes to shove, I always choose to beat the whites with the mixer and the rest of the batter by hand.

And! When I make these for breakfast, the boys and I enjoy a hearty meal. Then I freeze the rest in three smaller separate portions for three future breakfasts. It's easy to fry a couple eggs and defrost the waffles for a yummy breakfast without the hard work!

Belgian Waffles
from Diane Priday
6 eggs, separated
1 t vanilla
6 T butter, melted
2 c milk
2 c flour
1 t salt

Beat egg whites until stiff; set aside. In a separate mixing bowl, beat egg yolks. Add vanilla and butter. Add milk. Combine flour and salt; gently stir in and then beat well. Fold egg whites into mixture. Spray waffle iron with cooking spray and bake waffles as usual. Top with strawberries, whipped cream and homemade syrup

Pasta e Fagioli

A friend of mine was recently rotating her food storage when she found she had a very large amount of tomato products that were going to expire in the next few months. Realizing she had more on her hands than she could get through with her family alone, she offered some of the cans to me. I happily accepted, and now I am trying to find ways to use a lot of tomato sauce, crushed tomatoes, and diced tomatoes! This recipe was on the back of the Western Family can of crushed tomatoes. It caught my eye because it looked simple and right up my alley. I'm excited to try a new pasta recipe! (Shocking, I know.) I'll report once we've tried it..

*So we tried it! And we really liked it. We decided this tasted like SpaghettiOs, except way better. It was a huge hit with the kids, but it was also tasty for the adults. This would be delicious served with grilled cheese or garlic bread. It's nice and thick with plenty of noodles. Yum! I would love this on any chilly autumn night.

Pasta e Fagioli
from Western Family

1 T olive oil
4 cloves garlic, minced
1 1/4 c onion, finely diced
2 (14 oz) cans chicken broth or vegetable broth
2 (14 oz) cans crushed tomatoes
1 (14 oz) can Great Norther beans, not drained
1/2 t black pepper
1/4 c chopped fresh parsley
2 c rotini pasta

Heat the olive oil in a large stock pot. Add garlic and onions to oil and cook until onions are golden brown and tender. Add chicken broth, tomatoes, beans, pepper and parsley. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Add rotini to the pot and simmer until pasta is tender, approximately 10 minutes. Serve immediately.

Roasted Red Pepper Soup

This soup is thick and rich, perfect for a fall day! I believe the recipe is adapted from AllRecipes. You'll be happy if you have an immersion blender, but if not, you'll have to make do with a regular blender like I do!

I'll be serving this soup with a green salad and some sort of bread. I can't decide if I want to make homemade rolls, bread, or mozzarella grilled cheese sandwiches.


Roasted Red Pepper Soup
3 red bell peppers
1 onion, chopped
2 T minced garlic (about 4 cloves)
1 T oil
2 (14 oz) cans white beans, rinsed and drained
2 (14 oz) cans chicken broth or vegetable broth
salt and pepper

Preheat oven to broil. Place bell peppers on a cookie sheet and broil on the top rack of the oven, using tongs to turn as each side blackens. Place blackened peppers in a paper bag. Close tightly and let cool 20-30 minutes. Then peel skin off peppers and discard stems and seeds. Chop roasted peppers and set aside. In a large pot over medium heat, saute onion and garlic in oil for 5 minutes. Add the roasted peppers and cook 2-3 minutes more. Next add the chicken broth and beans, stirring well. Add salt and pepper to taste. Use a blender to puree soup in batches. Return to pot and reheat before serving.

Spinach and Ricotta-Stuffed Shells

We enjoyed this recipe, but didn't love it like crazy. I was surprised at how little my son cared for it, actually. I think it could definitely use more marinara and less ricotta mixture. Plus, the homemade marinara was a lot of work for a red sauce. I'd probably just use something I already had in the pantry to save time. I doubt I'll be making this one again anytime in the near future.

This recipe comes from Cooking Light magazine. I'm excited to try the homemade marinara sauce (using the extra for other yummy things!), but I'm sure you could substitute your own favorite red sauce to simplify the preparation.

Basic Marinara
1 T olive oil
1 c chopped yellow onion
1 t sugar
1 T minced garlic (about 2 cloves)
3/4 t salt
3/4 t dried basil
1/2 t dried oregano
1/4 t dried thyme
1/4 t freshly ground black pepper
1/8 t fennel seeds, crushed
2 t balsamic vinegar
2/3 c chicken broth
1 (28 oz) can crushed tomatoes (no-salt-added variety)

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 4 minutes stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minutes, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
Yield: about 4 cups

Spinach and Ricotta-Stuffed Shells
2 c Basic Marinara
2 1/2 c part-skim ricotta
1/2 c grated fresh Parmesan cheese
1/2 t onion powder
1/2 t dried oregano
1/4 t salt
1/4 t freshly ground black pepper
1 (10 0z) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells

Preheat oven to 350. Spread 1/2 cup Basic Marinara over bottom of a 13x9-inch baking dish coated with cooking spray. Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 Tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Summer Squash Ribbons and Pasta

This is a delicious summer pasta dish! It is surprisingly flavorful, especially given the simple ingredients. I love that you don't have to cook anything but the pasta, which helps keep the kitchen from getting too hot.

Since the recipe didn't require a full box of pasta, I cooked the whole thing anyway and kept the extras plain in case my son didn't like the squash ribbons. Luckily, the whole recipe was a hit with him, as well as my husband and myself!


Summer Squash Ribbons and Pasta
adapted from Cooking Light magazine
12 oz flat pasta, such as fettuccine or pappardelle
3 small zucchini
3 small yellow squash
1 T olive oil
1/4 t grated lemon rind
1 T fresh lemon juice
1/2 t salt
1/8 t freshly ground black pepper
1 garlic clove minced
1 t oregano
1/3 c thinly sliced fresh basil
1/4 c Parmesan cheese, plus more to pass at the table

Cook pasta according to package directions. Drain and keep hot.

Meanwhile, make sure zucchini and squash are washed well. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores. Combine oil, rind, juice, salt, pepper, garlic, and oregano in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil. Toss gently then mix into hot pasta. Sprinkle with cheese.

Falafel Pitas (Round II)

I got this recipe for falafels from Cooking Light. I liked falafels the first time we tried them, but I didn't particularly love deep frying the patties. When I found this recipe had only 2 Tablespoons of olive oil, I knew it was much more within my comfort zone!

There are multiple options for the sauce on these pitas. I personally added Ranch dressing as option #3; it is neither authentic nor light, but it sure is easy and tasty!


Falafel Pitas
from Cooking Light

Sauce Option #1
1 cup reduced fat Greek yogurt
2/3 c chopped peeled cucumber
1 t chopped fresh dill
1 garlic clove, minced

Sauce Option #2
hummus thinned with lemon juice

Sauce Option #3
6 T Ranch dressing

Falafel
1 (15 oz) can no-salt-added chickpeas (garbanzo beans)
1/4 c dry bread crumbs
1/4 c finely chopped fresh parsley
3 T finely chopped red onion
1 t garlic salt
1 t ground coriander
1 t ground cumin
2 T olive oil
Remaining Ingredients
2 whole wheat pitas, cut in half
2 c shredded romaine lettuce
1 c chopped tomato
2/3 c thinly sliced peeled cucumber
1/4 c thinly sliced red onion

Depending on which sauce option you choose, combine sauce ingredients; set aside. To prepare falafel, drain chickpeas, reserving 3 Tablespoons liquid. Place chickpeas, 3 T liquid, breadcrumbs, and next 5 ingredients (through cumin) in a food processor; Process until minced. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Spread sauce into each pita half. Fill with lettuce, tomato, cucumber, onion, and two patties.

Cinna-Peach Pancakes, Hash Browns

I love love love these pancakes! I think the combination of flavors is amazing! I have been dying to post this all summer. You can find the full recipe here at the Creative Stirrings blog.

I usually make a big batch of toasted pecans and then keep them in the freezer for any old time the craving strikes. I also keep cinnamon chips in my food storage and freezer for this very recipe.

If you already have pancake mix on hand, then here are some slightly simplified directions.

Simplified Cinna-Peach Pancakes
from Creative Stirrings

Toppings
¼ cup HERSHEY®’S Cinnamon Chips
¼ cup maple syrup
½ cup pecans, chopped
1 large peach, sliced

Pancakes
about 1 1/2 cups pancake mix
¼ cup HERSHEY®’S Cinnamon Chips

In large griddle, toast pecans over medium heat (350˚ F) 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside. Keep skillet hot for pancakes.

Meanwhile, in small microwavable bowl, melt cinnamon chips in microwave stirring every 20 seconds. Stir in maple syrup; set aside.

In a medium bowl, mix pancake mix according to package directions. Add 1/4 cup cinnamon chips. Cook 10 small pancakes according to package directions.

To serve, stack two pancakes, slightly overlapping, on each of 5 serving plates. Divide peach slices among the 5 plates placing them on top of the pancakes. Evenly sprinkle pancakes with pecans and drizzle with syrup mixture; serve immediately.

Grilled Cheese, Applesauce, Green Beans

My sister-in-law Amber is the queen of grilled cheese sandwiches. She taught me the secret of sprinkling a little garlic powder inside the sandwiches, and Mmmm it makes 'em good! Grandpa likes to add one slice of ham to his, but I think he's crazy.

Grilled Cheese
8 slices bread
1 1/2 T butter
4 (1 oz) slices cheese
garlic powder
sliced deli meat (optional)

Very lightly butter one side of each slice of bread. To form a sandwich, top one slice of bread, buttered side out, with one slice of cheese. Sprinkle lightly with garlic powder. Top with second slice of bread, buttered side out. Repeat to make 4 sandwiches total. Preheat a griddle or pan t0 medium heat. Place sandwiches in a single layer. As they cook, squish down slightly with a spatula. Once the first side is toasted golden brown, flip sandwiches over. Cook, occasionally pressing down with the spatula, until the second side is toasted golden brown and the cheese is melted.


Sides
applesauce
1 can green beans, salted, peppered, and microwaved

Pasta with Fresh-from-the-Garden Sauce, Green Salad, Garlic Bread

I found this recipe for a no-cook pasta sauce on AllRecipes last summer. I was so excited because it uses so many fresh ingredients from the garden! We absolutely love this meal, and I'm happy that it's that time of year again.

Pasta with Fresh-from-the-Garden Sauce
5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 c fresh basil, chopped
1/4 c olive oil
salt to taste
1 lb angel hair pasta
1/3 c Parmesan cheese

Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta according to package directions. Drain. Pour uncooked sauce over hot pasta and toss. Pass cheese at the table.


Sides
green salad
garlic bread

Bruschetta, Corn on the Cob, Green Salad

This is my favorite bruschetta recipe EVER. When my husband and I were in college, we'd make this on Friday nights while we watched movies. It made for a pretty big date night, I tell you. We would always cook a half a batch at first, thinking we'd save some in the fridge for Saturday. But slowly, we'd bake a little more . . . and then a little more . . . until it was all gone.

Technically, this bruschetta's an appetizer. However, I think if you've got fresh, local corn on the cob, that's practically a meal in and of itself. In fact, last weekend my parents surprised us with babysitting not only our child but also Grandpa so we could get out on a date. It was the first day of Harward's corn stands being open, so my family was having Corn Night. Their full menu for the night was this: corn on the cob, wheat bread, watermelon. Every person ate at least 3 (or 4, or 5) ears of corn, including the toddler.

This is my version of Corn Night.

Rachelle's Favorite Bruschetta
adapted from Taste of Home magazine
1 to 2 tomatoes
1 clove garlic
1 zucchini
1/4 c fresh basil, torn
1 T olive oil
1 t vinegar
1 t lemon juice
salt, to taste
pepper, to taste
garlic powder, to taste
3/4 c shredded mozzarella (optional)
1 loaf baguette bread
additional olive oil (optional)

Seed and chop tomatoes. Mince garlic. Finely chop zucchini, discarding center seedy section. In a medium bowl, mix together tomatoes through mozzarella (all ingredients except bread). Let sit 10 minutes on the counter or up to 4 hours in the fridge. Slice baguette into this slices, about a half inch thick. Place bread slices on a cookie sheet and lightly brush with additional oil, if desired. Broil for about 1 minute, until just barely golden brown. Using a slotted spoon, transfer tomato mixture onto bread slices. Broil again until tomato is hot, edges of bread are toasted, and/or cheese is melted. Serve hot.


Corn and Salad
1 dozen ears corn, shucked and washed
1 big green salad

Bring a large pot of water to a rolling boil. Add half the ears of corn and boil for 6 minutes. Remove with tongs and serve hot. Repeat the process with the second half of the corn when you've finished eating the first batch (that way you'll always have hot corn!). I like to top my corn lightly with butter (like less than 1 teaspoon per ear), sprinkle with salt, and then go heavy on the pepper.

Serve with a big green salad.

Macaroni and Cheese, Green Salad, Peas

I love this macaroni recipe. It is ultimate comfort food, straight from my childhood. My husband likes to jazz it up by using different cheeses and throwing in chopped ham and lots of spices to the white sauce. Sometimes we start with the basic recipe and then split it in half, making it a competition to see who can make the best macaroni in their own casserole dish. Ahh, the joys of married life.


Macaroni and Cheese
From my mom, who got it from her mom.

1 lb elbow macaroni
3 T butter
3 T flour
2 1/2 c milk
2 T minced onion
salt
pepper
pinch of basil
6-8 oz Cheddar or Colby Jack cheese, grated


Preheat oven to 350. Fill a large pot with water; bring to a boil. Cook macaroni according to package directions. Drain.

In a medium saucepan, melt butter on low heat. Stir in flour and cook about a minute. Whisk in milk and bring to high heat. Cook, stirring frequently, until sauce thickens. Add in minced onion, basil, and plenty of salt and pepper to taste. In a greased casserole dish, toss pasta, white sauce, and about half the cheese. Top with remaining cheese. Cover with foil.

Bake, covered, for 15-25 minutes (the longer you bake, the drier the end product; I prefer a shorter cooking time). Uncover and bake 10 minutes more, or until cheese is completely melted.
OR
If you want your macaroni more like the one at Noodles & Co., skip the oven all together and just dish individual servings into bowls. Top with cheese while it's all still hot, and maybe even cover your bowls with some foil to help the cheese melt for a minute or two.


Sides
Prepare green salad.

Microwave frozen peas. Season with salt and pepper.

Amber's Minestrone Soup, Green Salad, Garlic Bread

Let Me Plan Dinner reader Amber submitted this minestrone recipe, a yummy Olive Garden knock-off she found at Recipe Zaar. I'll be serving it with a green salad and garlic bread. Too bad we don't have those Olive Garden bread sticks, too...

Here is the recipe from Recipe Zaar, scaled down to 4 servings.

1 1/2 T olive oil
1/2 c minced white onion (about 1/2 small onion)
1/4 c chopped zucchini
1/4 c frozen cut italian green beans
2 T minced celery (about 1/4 stalk)
2 t minced garlic (about 2 cloves)
2 c vegetable broth (Swanson is good *note: Do not use chicken broth*)
1 (15 oz) cans red kidney beans, drained
1 (15 oz) cans small white beans or great northern beans, drained
1/2 (14 oz) can diced tomatoes
1/4 c carrots, julienned or shredded
1 T minced fresh parsley
3/4 t dried oregano
3/4 t salt
1/4 t ground black pepper
1/4 t dried thyme
1 1/2 c hot water
2 c fresh baby spinach
1/4 c small shell pasta

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus trained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

*Holy cow, this was the best minestrone soup I have ever, ever tasted. The seasonings and veggies in this dish are just PERFECT. I thought the beans got plenty overcooked, but then again I had to make this in the morning, refrigerate all day, and then reheat at night due to scheduling constraints. I think this one is worth making the full 8-serving recipe and having again in a couple nights. Yum, yum, yum.

Neapolitan Baked Ziti, Green Salad, Peas

This Neapolitan Baked Ziti recipe is adapted from Rachael Ray. It's a big hit around our house. Unfortunately, it doesn't photograph well.

If you're looking for a one-pot meal, this is NOT it! You may feel like you're running a three ring circus during the prep phase, but once you get the pan in the oven, you'll have a nice amount of time to do the dishes, throw together your sides, set the table, and bask in the delicious aroma filling your kitchen!

1 lb ziti pasta
1 T olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 28-oz can whole tomatoes (I've now decided I prefer using crushed tomatoes- much simpler.)
4 to 5 leaves basil, torn (or shake in some dry basil)
salt and pepper to taste
2 T butter
2 T flour
1 3/4 C milk
1 bay leaf
dash nutmeg
1/2 c shredded mozzarella
1/4 c Parmesan cheese

Preheat oven to 400. Boil a large pot of water and cook the ziti just shy of al dente. Drain thoroughly.

While the pasta cooks, start the red sauce. Place a medium saucepan over medium-high heat with the olive oil. Add the onion and garlic and cook, stirring occasionally, until onions are tender, about 3-4 minutes. Add the tomatoes and smash them into small pieces with a potato masher or back of a spoon. Add the basil and season with salt and pepper. Bring to a bubble and simmer 15 minutes.

Once the red sauce is simmering, start the white sauce. Place a medium saucepan over medium heat and melt the butter. Add the flour, stir to combine and cook for about a minute. Whisk in the milk, add the bay leaf, and season with some salt, pepper, and nutmeg. Bring to a bubble, then turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard.

Combine the cooked ziti with the red sauce in the pasta pot, then transfer it to a greased 7x11 baking dish. Top with the white sauce. Sprinkle with the mozzarella and Parmesan cheeses. Bake in the oven for 25-30 minutes.

Melissa's Mexican Soup, Quesadillas, Green Salad

This soup recipe comes from my sister-in-law Melissa. It has such a bright, fresh taste that it seems like a good soup for summertime.

If you have any diced, cooked chicken on hand, you could add it just at the end of the cooking time for a heartier soup. I've mixed in cooked rice at the end, too. Play around with it, and see what you like!

Mexican Soup
1 (14 oz) can petite diced tomatoes with green chiles
1 (14 oz) can crushed tomatoes
2 (14 oz) cans of water
2 (15 oz) cans Great Northern beans, rinsed and drained
1/4 to 1/2 c salsa verde, to taste
1 1/2 c frozen corn
salt and pepper
1 t chicken bouillon
1/2 t garlic powder
1/2 t minced onion
1/2 bunch cilantro, minced fine

Combine all ingredients except cilantro in a large pot. Bring to a boil then lower heat. Simmer for 20 minutes. Add cilantro and cook a few minutes more.


Quesadillas
4 tortillas
1/2 c grated cheese

Heat a frying pan over medium heat. Place in one tortilla, cover with 1/4 c cheese, and top with a second tortilla. Heat until cheese melts slightly and first tortilla is lightly browned. Flip and brown the second tortilla. Remove to a plate and repeat the process with the remaining tortillas and cheese. Cut each quesadilla into eighths and serve with salsa or soup.


Green Salad
Prepare a green salad.

Palamino Pasta, Green Salad, Peas

The palamino pasta recipe is from my mom. She got it years ago in a magazine or newspaper article. My family loved pasta, so this was a favorite growing up!

1 T butter
1 small onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 T flour
3/4 c milk
1/2 c cream (I may just use milk; we'll see)
1/2 t salt
1 1/4 c spaghetti sauce
16 oz bowtie pasta
1/4 c Parmesan cheese (or try 1/2 c mozzarella if you have it)
1/4 c fresh basil, sliced (or try 1 1/2 T dry basil)

green salad

frozen peas


In a large skillet, saute onion, bell pepper and garlic in butter until tender. Add flour and cook 1 minute. Stir in milk, cream, and salt. Bring to a boil at medium-high heat. Stir in spaghetti sauce. (If using dry basil in place of fresh, add that now.) Boil for 10 minutes, stirring occasionally. Meanwhile, cook pasta according to directions; drain. Return pasta to pot. Add cooked sauce and toss to coat. Top with Parmesan/mozzarella cheese and fresh basil, if using.

Prepare green salad.

Microwave frozen peas. Season with salt and pepper.

French Toast, Hash Browns, Fruit

8 slices bread
3-4 eggs
2 T milk
1 t vanilla
1 t cinnamon
peanut butter or maple syrup
1 banana, sliced (optional)

frozen hash browns

fruit of your choice


Spray a skillet with cooking spray and heat to medium high heat. In a shallow dish, lightly beat eggs and milk. Mix in vanilla and cinnamon. Dip bread in egg mixture and place on skillet. Cook, flipping halfway through, until both sides are cooked. Serve French toast with peanut butter or with maple syrup, and top with banana slices if desired.

Meanwhile, cook hash browns according to package directions.

Alyssa's Falafels, Carrots Sticks, Cucumber Salad

Alyssa blogs at Cooking a la Mode, and my goodness, her pictures are beautiful. (Are you giving lessons, Alyssa?!) You can check out her falafel recipe post as well as her soft pita bread post for her comments and photos. I'll be serving these falafels with carrot sticks and a cucumber salad (see Tianna's comment), and I couldn't be more excited to try the whole meal!


Here are Alyssa's recipes, as she wrote them on her blog:

Falafels
-Alyssa Griffeth-

1 can chickpeas
1/2 yellow onion, roughly chopped (about 1 cup)
2 Tbs. fresh parsley
2 Tbs. fresh cilantro
1 tsp. salt
3/4 tsp. red pepper flakes
4 cloves of garlic
1 tsp. cumin

1 tsp. baking powder
1/2 c.+ flour
vegetable oil for frying

1 recipe of Soft pita bread (or store bought pitas-- If you're in a pinch)
English cucumber slices, quartered
tomato, diced
shredded romaine lettuce
1/2 red onion, sliced paper thin
ranch dressing

Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.

Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ball without being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.

Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flatten between greased hands, until each ball becomes a 3 inch circle.

Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels and sprinkle with salt.

Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of ranch dressing and serve hot.

Soft Pita Bread
Adapted from: King Arthur Flour

*Makes 8 flatbreads

3 c. flour
1 1/2 c. boiling water

1/4 c. potato flour OR 1/2 c. potato flakes
1 1/4 tsp. salt
2 Tbs. vegetable oil
1 tsp. INSTANT yeast

Place 2 cups of the flour into a large mixing bowl (or Kitchen Aid). Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes. This process will cook out some of the starch, making the bread very soft and pliable.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several (5-7) minutes to form a soft dough. Add additional flour only if necessary-- The dough should form a ball, but will remain somewhat soft. Let the dough rise, covered, for 1 hour. (Note: Since this is a flatbread, the dough will not rise very much due to the small amount of yeast-- But it should still rise noticeably.)

Divide the dough into 8 pieces (each around 3-4 oz.-- I use my kitchen scale for this), cover, and let rest on an oiled surface for 15 to 30 minutes. Roll each piece into an 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 2-3 minutes per side, or until they’re flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Stack the cooked bread in between a soft, clean towel to keep them warm and soft. Serve immediately, or cool before storing in a plastic bag.

Tomato Soup, Toast, Green Beans

This tomato soup recipe is from my sister-in-law, Robin, who got it from her sister-in-law. It is seriously the best tomato soup in the universe (and I always hated tomato soup before this recipe). If you serve it with cheesy toast, it is better than pizza. No kidding. It is also delicious to add cooked egg noodles at the end.

3 (14 oz) cans crushed tomatoes
2 Tbsp basil
2 c chicken broth (or vegetable broth)
1 T butter
1 small onion, chopped
garlic salt to taste
4 cloves garlic, chopped
1 T plus 1 t flour
1 1/3 c milk

sliced bread

1 can green beans

optional:
cooked egg noodles
grated mozzarella cheese


In a large pot, blend tomatoes, basil, and broth and simmer gently. In a large pan, sauté onion, garlic salt, and garlic in butter until translucent. Mix flour and milk, then add to onion mixture. Stir and heat until thick, then add milk and onion mixture to tomato mixture. (Add cooked egg noodles, if desired.)

Meanwhile, toast bread and microwave green beans.

Serve soup with grated mozzarella cheese, if desired.

Potato Chowder, Rolls, Broccoli, Cauliflower

This potato chowder recipe is from my sister-in-law, Melissa. You can make this vegetarian by going with vegetable broth and cream of mushroom soup.

8 c potato, diced
1 small onion, chopped
4 c chicken broth (or use water and chicken bouillon granules)
1 (10 oz) can cream of chicken soup
garlic powder, salt, pepper
1 (8 oz) pkg cream cheese, softened and cubed

optional toppings:
bacon bits
sliced green onions
grated cheese
French's fried onions
croutons
fresh cracked pepper
etc

4 rolls

broccoli florets
cauliflower florets

In a greased crockpot, combine potatoes, onion, broth, soup, and seasonings to taste. Cook on low 8-10 hours, or until potatoes are tender. Add cream cheese; stir vigorously until blended. Cook an additional half hour, until cream cheese is completely melted. Serve with any toppings desired.

Steam broccoli and cauliflower (broccoli on top) until tender. Season with salt and pepper.

Super Easy Bean Burritos, Chips and Salsa, Corn

Burrito recipe adapted from AllRecipes. Don't be fooled by the simplicity; all the spices give these burritos a nice flavor. I also love these cold for lunch!

1 can black beans

1 c salsa

1 T cumin

1 T chili powder

6-8 small flour tortillas

1 c shredded cheese

chips

salsa

frozen corn

Drain and rinse beans. Combine beans, 1 cup salsa, cumin, and chili powder in a pot. Cook over medium-high heat for about 10 minutes, stirring occasionally and semi-mashing the beans as you stir. The bean mixture should become thick and pasty. Divide bean mixture and cheese among tortillas and wrap them up. Serve warm or cold.