pumpkin zucchini muffins

35 minutes

1.1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1 banana. mashed
1/2 c cooked pumpkin, pureed
2 medium zucchini, shredded
1/2 - 3/4 walnuts or pecans, finely chopped
1/2 c raisins or craisins

preheat oven to 350.

in a bowl, combine the first all of the dry ingredients. in a separate bowl, combine the remaining ingredients - banana, pumpkin, zucchini,  nuts and raisins. fold wet ingredients into dry ingredients until combined.

grease muffin pan or use paper liners. bake for 22-25 minutes. let cool on wire rack.

fruit and nut snack balls

10 minutes plus time to chill

4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water

combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.

i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.

these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.

balsamic dressing

5 minutes

2 tablespoons fig balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup olive oil

combine all ingredients in a mason jar, screw on lid and shake very well....until thoroughly combined. if you do not have a jar with a lid, combine all ingredients except oil in bowl. whisk in oil until combined.

 i really like using the fig balsamic vinegar but you could certainly use a high quality balsamic in place if you cannot find it. i think i found mine at tj maxx or marshalls. ;)

spicy bean dip

5 minutes + time to chill

1 15 ounce can of refried beans (black or pinto)
2 tablespoons pickled jalapeño juice
1/4 cup of pickled jalapeño slices (you might start with less and add to taste)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

combine all ingredients in food processor and mix until creamy. chill and serve.

spinach artichoke lasagna

1 hour 30 minutes

9 lasagna noodles, cooked
1-2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
14 ounces vegetable broth
1 tablespoon italian seasoning
1 14 ounce can  marinated artichoke hearts, drained and chopped
1 10 ounce package frozen spinach, thawed and squeezed
1 28 ounce jar pasta sauce of your choice
2 cups italian shredded cheese
1 4 ounce package of crumbled feta with garlic and herbs

preheat oven to 350. grease baking dish. (mine is about 8 x 12 I think. I cook everything in a toaster oven). heat skillet over medium high, add oil and sauté onion and garlic for 5 minutes. add italian seasoning and stir in broth. add artichoke hearts and spinach, reduce heat and simmer for 5 minutes. turn off stove. pour a splash of sauce in the bottom of casserole dish, followed by three lasagna noodles. Add 1/2 of veggie mixture and top with 1/2 of italian cheese, 1/3 of remaining pasta sauce. add 3 noodles, veggies, cheese, sauce and noodles again. pour remaining sauce and top with crumbled feta. bake covered for 40 minutes. uncover and bake an additional 15 minutes. let stand for 10 minutes before cutting and serving.

this also works well for a make ahead dish but be sure to adjust the cooking time accordingly.

easy crustless spinach quiche

50 minutes

10 ounce bag/block of frozen spinach, thawed and water squeezed out
1 tablespoon olive oil
1 medium onion, diced
12 ounce block of muenster cheese, grated
5 eggs

preheat oven to 350. heat skillet over medium high, add oil and sauté onion for about 5 minutes. add spinach and stir until water evaporates. set aside to cool. grease 9 inch pie plate. whisk eggs. (i use a 4 cup measuring cup so that i can easily pour mixture into pie plate.) add cheese to eggs. mix in cooled spinach mixture and season with salt and pepper. pour mixture in to pie plate, spreading evenly. bake for 40-45 minutes or until top begins to brown.

grape salad

15 minutes + time to chill

2 pounds red seedless grapes
2 pounds green seedless grapes
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
8 ounces sour cream 
1 cup brown sugar
1 cup pecan pieces

stem grapes and wash thoroughly. toast pecan pieces just slightly to bring out the flavor. set aside. using a hand mixer, blend cream cheese, granulated sugar and vanilla until creamy and smooth. mix in sour cream. add grapes to cream cheese dressing and toss to coat. transfer to bowl you plan to serve it, top with brown sugar, followed by pecans. cover and chill overnight or as long as possible and enjoy.

roasted winter squash and apple soup

2.5 pounds of wintersquash such as butternut, kabocha or acorn, peeled, seeded and cut in to 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 granny smith apples, cored and quartered
2 tablespoons olive oil
salt and red chili powder to taste
5 cups of vegetable stock, plus some to thin to desired consistency

preheat oven to 400. in a large roasting pan toss squash, apples, onion and garlic with olive oil to coat. season with salt and red chili powder. roast, stirring every 10 minutes until fork tender, about 40 minutes.

put half of the vegetables and half of the stock in a food processor and puree until smooth. return pureed mixture to pot. repeat with remaining veggies and broth and return to pot. (at this point, you could also let it cool and freeze or refrigerate it for later.) simmer over low heat adding spices and additional broth until you get the soup to your desired taste and consistency.

serve with a dollop of walnut pesto or plain yogurt.

recipe adapted from Andrew Weil and Rosey Daily's The Healthy Kitchen.