Goulash

I am such a creative cook.(insert sarcasm)

Yesterday, it was 5:30 pm and we were still outside playing before I realized the time. I had to scramble to pull something together for dinner.

I searched my fridge and found some ground turkey, tomato sauce, fresh cherry tomatoes, fresh mushrooms, corn, and cooked quinoa. With some whole wheat pasta noodles in the cupboard, I was set for a fast dinner. I cooked up the noodles, chopped the veggies, dumped everything together and (I think) ended up with goulash.

My kids devoured it.

I am not sure what the exact recipe for goulash is. I could probably google it. Here is a basic idea:

noodles
tomato sauce
meat
veggies
salt and pepper to taste

combine in any quantities and warm up. It was fast and easy and balanced. Carbs, protein, and vegetables. Easy Peasy.

The best chocolate chip cookies

I have tried a lot of cookie recipes in my time and these cookies are incredible. The best. Delicious. Sooo sooo good.
1 cup butter
2/3 cup sugar
1 cup brown sugar
1 teaspoon vanilla
3 eggs
1-3.4 oz. box of instant pudding
1 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
3- 4 cups soft white wheat flour, freshly ground
1/2 to 1 bag of chocolate chips

Cream butter, sugars, vanilla and eggs. Beat in pudding. Add dry ingredients and mix. Stir in chocolate chips. Bake for 9 min. @350 degrees. These are even better if you refrigerate overnight or freeze up to 6 months before baking

I have used chocolate pudding and vanilla pudding. Both turned out great! Dont make the cookies too big or they spread out on the pan too much and the edges get crisp. Make em small and eat more!!

original recipe from one of my heros, Kara

Feijao Preto

I got this recipe from a friend. It is soooooo easy and tasty! I cant believe how good it was! And cheap? Heavens, one of the cheapest meals I have made. Definitely get the most bang for your buck with this.

(this is not my picture, it came off a google search. I can not recall where it was from.)

Here is the "recipe" and an explanation of the dish from my friend:
This soupy bean dish was a staple lunch served to my husband when he was in Brazil. Everyone made Feijão Preto, and they used whatever they had to flavor it. The better off they were, the more meat they put in. The poorer families would have no meat. True to tradition we make this to use up left- overs and have never really written down a recipe before. We have learned that roast beef, pork, bacon, sausage, and hamburger taste good, ham and chicken do not. For flavor, use as much or little as you like of each, it really depends on whether you like onion or garlic more, or if you like more salt or pepper.

Basic recipe:
some black beans
a little meat
a few garlic cloves
an onion
salt and pepper to taste
serve over rice

rinse and soak beans overnight. In the morning add meat, garlic, and onions to beans. I cooked mine in the crock pot about 4 hours on high then turned them down for an additional 4 hours on low. Add salt and pepper before serving over rice.

**I put this all in the crock pot and let it cook for at least 24 hours. I prefer using a little pork roast. I think it lends the best flavor. Soak the beans, rinse them well and then toss everything in the crock pot. No need to precook your meat, it will cook along with the beans.

Frosy Orange Cream Layered Dessert

Steve requested this recipe. I think if I try it again I will replace the orange sherbet and juice with lime. Both sound delicious to me. This is my kind of summer dessert. It does not have to go in the oven!

I got the recipe here, instead of copy and pasting it, just follow the link.

Loaded Sloppy Joes

I got this recipe from one of my idols. I love this girls blog and her cooking style.

The original recipe can be found here. I had to make a few minor adjustments. My version is as follows. This is a fantastic way to add whole grains into our families diet. I have not eaten many sloppy joes in my life, now that I have this recipe I will be eating them more often. I thought they were really tasty. I threw the leftovers in the freezer and we had them for lunch today. This recipe freezes and reheats well.

1/2 pound ground beef
1 cup cooked millet
1 cup cooked quinoa
1/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped - use the real thing, onion powder just is not the same.
1 red bell pepper, chopped
2 cloves garlic - use real garlic here too
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Heat a large skillet over medium high heat. Spread the meat around the pan and begin to break it up. Combine brown sugar and seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook vegetables. Add garlic, grains, red wine vinegar and worcestershire sauce to meat and simmer for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook mixture 5-10 minutes longer or until desired consistency.

Pico Burgers

Sorry, no picture!

This is something that my husband's grandpa used to make. It is a nice way to change up a regular hamburger.

Mix up your favorite pico de gallo and simply mix it in to your hamburger. Season with garlic salt and season all.

Top with some yummy guacomole instead of the usual condiments.

Banana Chocolate Oatmeal Muffins

1 c. sugar

3/4c. oil

1 egg

1 c. mashed banana

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon

1 1/2c. flour

1 3/4c. oats

1 c. chocolate chips

Mix dry ingredients, then add wet ingredients and finally fold in the chocolate chips. Bake at 350 degrees for 17 minutes.

You can also throw these in the freezer and when you want one just pop it in the microwave until it is warm.

Yesterday I worked on making a healthier version. Here's how I did it:

1/2 cup sugar

1/2 cup applesauce + 1/4 cup light tasting olive oil

1 egg

1 cup mashed banana

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon

1 1/2 cups whole wheat flour

1/2-3-4 cup chocolate chips

I also added about 3/4 a cup or so of cooked millet.

They taste great but next time I think that I might add just a little more sugar.