Cardamom Bread

This bread has been a staple at my family's holiday dinners for as long as I can remember. Dad loves it, and would eat an entire loaf in two days if I made him one.

The original recipe is double this one. Great-grandma always made two loaves at Thanksgiving and put one in the freezer to keep until Christmas. I divided the recipe in half so it would fit in my bread machine. I'm lazy like that.

It's very important that this braided loaf be served warm and not sliced. It must be passed around the table and your piece must be torn from the loaf. It's essential for proper absorption of butter into the nooks and crannies. I repeat, do not let anyone slice this bread!

Ingredients

1 1/8 tsp Active Dry Yeast or Bread Machine Yeast
1/8 Cup Water, warm
1 1/4 Cup Milk, scalded and cooled
3/8 Cup Butter
1/2 Egg
1/4 Tsp Salt
1/2 C Sugar
3/4 Tsp Cardamom
4 Cups Flour (white is usually used, but I've used wheat with great success)

Bread Machine Directions

1. Put all ingredients into the bread machine in order listed, except add the yeast last! Put it on top! Run the machine through on the dough setting.

2. When the dough is finished rising (and you can let it rise as long as you want, but at least 1 1/2 hours), remove it from the chamber. Punch down, divide into three equal pieces and braid it. Let it rise for at least another 40 minutes.

3. Bake at 350 for 35-40 minutes.

Directions for making without a bread machine:

1. In large bowl blend yeast and water. Let stand for 5 minutes.

2. Stir in all ingredients except flour until blended.

3. Stir in most of the flour, about 3 1/2 cups, until dough is stiff. Turn onto floured board and knead in remaining flour until smooth and elastic.

4. Place in greased bowl, cover, and let rise for at least 1 1/2-2 hours until double.

5. Punch down, divide into three equal pieces and braid it. Let rise for at least another 4o minutes.

6. Bake at 350 for 35-40 minutes.

Serve warm and do not slice!

Melting Moments

THE premiere holiday cookie... Great grandma's very best!

Cookie Ingredients

1 Cup Butter

1/3 Cup Powdered Sugar

3/4 Cup Cornstarch

1 Cup Flour

Cookie Directions

1. Mix all ingredients together, form small balls on cookie sheet; chill overnight.

2. Bake at 350 for 10 to 15 minutes.

*A small cookie scoop is 2 teaspoons and is the perfect size for these cookies. Little hands can stay busy by rolling them after they are measured.

Icing Ingredients

1 Small (4 Ounce) Package of Cream Cheese

1 Cup Powdered Sugar

1 Tsp total Vanilla & Food Coloring

Icing Directions

1. Mix ingredients. Drop onto cooked cookies.

Mom Tips

* I always sift the powdered sugar into the cookie and the frosting recipes.

* The "classic" version of this recipe features green icing using conventional food coloring, however artificial food dyes are off limits here. We use India Tree Natural Decorating Colors. They are $18.99 for three colors at Whole Foods, but we have no other choice if we want color! It's hard to get vibrant colors using natural food dyes, so we opted for a light pink.

Loose Meat Barbecue Chicken Sandwiches

These are good any time of year for a quick, filling meal.

Ingredients

4 Chicken Breasts, cooked and shredded
1 1/2 Cups Ketchup
2 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tsp Crushed Red Pepper Flakes
1/4 Onion, chopped
2 Cloves Garlic, minced
8 Buns

Directions

1. Mix all the ingredients together in the crock pot. Set on low for 8-10 hours.

2. Serve on buns.

Tuesday Tacos

These tacos are famous - or maybe I should say infamous - in dad's family. When dad was a kid, Grammy made these every Tuesday night before bowling league. When Grammy and Gramps were stationed in Germany in the sixties, they lived near another soldier and his wife, who was from Mexico. According to Grammy, this Mexican woman taught her how to make tacos this way, which is ridiculously hilarious to me because these tacos are so NOT authentic Mexican food. But they are delicious!

Sometimes for a treat - or when we have a house full of people to feed - this is how we make tacos. But ooooooonly sometimes!

Ingredients for Tacos

Oil
1/2 Onion, chopped
1 Clove Garlic
Salt & Pepper to taste
1 Pound Ground Beef, grass-fed
1 Cup Tomato Sauce
12 Corn Tortillas

Fillings

Pinto or Black Beans
Mexican Rice
Shredded Cheese
Sour Cream
Avocado
Lettuce
Tomatoes
Olives
Salsa

Parmesan Cheese (or as Dad called it until he was 25, "taco cheese.")

Directions

1. Cook the onion and garlic in a skillet with oil, then add the beef, salt, and pepper and brown until cooked through. Add the tomato sauce and simmer on low until you're ready to eat.

2. In a small skillet, heat some oil over medium-high heat. Add each tortilla one at a time and cook for only 2-3 seconds on each side.

3. Add toppings, enjoy!

Steak On A Stick

This recipe is one of the few that daddy makes for us. He makes steak-on-a-stick twice a year, since that's all the flank steak we can afford! If you follow the recipe below, divide the marinade in half and freeze one portion of it for the next time to make it. Otherwise, double the amount of meat.

One 20 ounce flank steak only gives a family of four a small portion of meat apiece. Add plenty of delicious sides and savor the meat you do have. Eat it slowly and enjoy! You'll save money and appreciate the steak even more!



Ingredients



10 Ounces Soy Sauce (we use low sodium sauce from Trader Joe's)

3/4 Cup Sugar

1/4 Cup Oil

3-4 Cloves Garlic, chopped

1 Inch Piece Ginger Root, diced

1 20 Ounce Flank Steak, cut into strips across the grain



Directions



1. Combine all the marinade ingredients. Put beef strips on skewers and marinate them overnight.



2. Barbecue on medium heat, turning once, until cooked through.

Mom Tips

*The lower the temperature and longer the cooking time, the more tender the meat. The last time we had this it melted in our mouths!


*This recipe can also be made using chicken, but I'm partial to red meat.

Chili

This recipe is so simple, but the family devours it every time I make it. In fact, there are fights over who gets the leftovers for lunch the next day. I prepare it in the morning and let it simmer in the crockpot all day so it's nice and thick by the time we eat it.

Ingredients

Oil
1 Medium Red Onion, chopped
1 Lb Ground Beef (or turkey)
2+ Cloves Garlic
Chili Powder, to taste
Salt
1/4 Tsp Paprika
1/8 Tsp Pepper
1 Carton Pomi Chopped Tomatoes or 4-5 tomatoes, chopped
3 cups chicken stock
1/4 C Cornmeal
1/4 C Flaxseed Meal
1/2 C Dry Kidney Beans, soaked overnight in filtered water and 1 Tbsp whey
1/2 C Dry Cannellini Beans, soaked overnight in filtered water and 1 Tbsp whey

Directions

1. Saute the onions and garlic in oil, then add the turkey and spices and brown it until cooked through.

2. Combine the turkey mixture with the rest of the ingredients in the crock pot and cook all day.

3. Serve with cheese or sour cream on top.

*Serve with cornbread, or cous cous, or over baked potatoes.

Mom Tips

* Dad doesn't like beans so I often make extra beans, puree them, and sneak it into the pot. You can also puree almost any kind of vegetable and sneak it in there if you want to. Carrots and red peppers work well.

* If it's summer and you have fresh tomatoes, you can substitute chopped tomatoes for Pomi, but who wants chili in summer? I don't buy canned tomatoes because of the BPA in the cans. Pomi tomatoes come in a carton and are imported from Italy. Although they're not organic, they're grown using sustainable practices. Whole Foods has the best price on them around here - surprise, surprise!

* I like to make my spice mixture ahead of time. I just quadruple the recipe and keep it on hand labeled "chili.". Then I add a heaping tablespoon to the pot.

Apple Crisp

I've mentioned before that Dad loves apple treats, and that's an understatement. He also loves crumble, and that's an even bigger understatement. This recipe is a favorite for both of us. For me because it's easier than pie - literally - I don't have to deal with making a crust. For him because I've doubled the topping since my original version and he's in crumble-lovers heaven. That being said, this recipe is altered for only the most serious of crumble-lovers. You can halve the crumble if you're not a die hard.

Ingredients

10 Cups Apples, peeled, cored, and sliced (Golden Delicious or Granny Smith are always sure bets)
1 Cup Sugar
1 Tbsp Flour
1 Tsp Ground Cinnamon
1/4 Tsp Nutmeg

Crumble Ingredients

2 Cups Oats
2 Cup Flour
2 Cup Brown Sugar, packed
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Cup Butter, melted

Directions

1. Preheat the oven to 350

2. Mix the first set of ingredients together, then mix with the apples, making sure to cover the apples well. Put the apples in a greased 9X13 dish, or you can split the recipe and put it into two pie plates (freeze one for later!).

3. Combine the crumble ingredients until well incorporated and cover the apple mixture with it.

4. Bake for 45 minutes.

Serve warm with vanilla ice cream... SLURP!

Fajitas

We heart fajitas!

Ingredients

2 Chicken Breasts or 12 oz of Steak, cut into strips

6 Flour Tortillas

1 Medium Bell Pepper, cut into strips

1 Medium Onion, sliced

1 Medium Tomato, chopped

1 Clove Garlic, minced

1 Tbsp Lime Juice

Seasoning Ingredients

1 1/2 Tsp Ground Cumin

1/2 Tsp Oregano

1/4 Tsp Salt

1/4 Tsp Ground Red Pepper

1/4 Tsp Ground Black Pepper

1/8 Tsp Garlic Powder

1/8 Tsp Onion Powder

Directions

1. Place meat in a bowl and sprinkle the seasoning over the top. Chill for at least half an hour.

2. Heat an iron skillet to medium-high and add some oil. Add the peppers, garlic, and onions and cook for about three minutes. They should still be slightly crisp. Remove mixture from the skillet.

3. Add more oil to the skillet and put the meat in. Cook through. Add the onion mixture back into the skillet, as well as the tomatoes. Cook and stir until heated through, about one minute. Add the lime juice and stir.

*Serve in warm tortillas with black beans, Mexican rice, avocado, sour cream, and salsa.

Mom Tips

I do all the prep work for this meal during the day so I can just throw it together at dinner time. I slice and chop the veggies, and cut the meat and add the spices to it. It comes together really quickly. Then later, while I'm cooking on the oven, I wrap some tortillas in some foil and heat them in the oven on about 300 degrees until I'm done.

You can also make this recipe with steak. Use about 12 ounces. I like to order our beef from Hearst Ranch because it's grass-fed. You can always find great coupon codes and free shipping, and the beef is excellent. Once you order for the first time, they start sending you great deals on free meat. They have fajita packs, which means I don't have to slice the beef myself!

Macaroni & Cheese with Chicken & Broccoli

I'm a mac & cheese freak. I was raised on boxes of bright yellow Kraft Macaroni and Cheese. It was also, sadly, my staple in college. Legend has it that Nana would secretly buy boxes of generic (and less expensive) mac & cheese, set an old, empty Kraft box on the counter, and try to pass off the generic as the real thing. She didn't get away with it.

Now that we're all older and wiser, chemically laden boxes of Kraft are a thing of the past. But if I'm being completely honest, sometimes it still calls my name when I pass by the Pastaroni/Minute Rice/Kraft Mac & Cheese aisle.... What can I say? Old habits die hard!

So anyway, one day I was reeeeeally craving some mac & cheese, but Dad doesn't like mac & cheese (blasphemous!), so I went hunting for a recipe that might satisfy us both. What resulted is the recipe below. Even though Sister likes all of the ingredients separately, she won't even touch this - she doesn't do casseroles. The rest of us love it! It's pretty time-consuming, so I usually make a giant batch of it for dinner on a night when Sister isn't home and freeze some portions for Dad to take to school for his lunches. It freezes beautifully. It also makes a great dish to take when visiting a new mother. It's never had anything but rave reviews - not counting sister!

Ingredients

1 Pound Chicken Breasts, sauteed then cubed smallish
2 Tsp Olive Oil
2 Heads Broccoli, steamed for 3-5 minutes
2 Tbsp Unsalted Butter
2 Tbsp Flour
2 1/4 Cups Whole Milk (or 2 cups cream)
1 1/2 Cups Grated Fontina Cheese (or Farmer's cheese)
2 Cups Grated Cheddar Cheese
Salt
Pepper
1 Pound Macaroni, cooked
1/3 Seasoned Bread Crumbs

Directions

1. Melt butter in large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually mix in milk. Bring to a boil while stirring. Reduce heat and simmer, stirring constantly.

2. Add both cheeses (save 1/2 cup of cheddar for top) and stir until sauce is smooth. Season to taste with salt and pepper.

3. Mix sauce with pasta, chicken and broccoli.

4. Add the mixture to two casserole dishes. Top with seasoned breadcrumbs and 1/2 cup of cheddar cheese. Cook in 350 degree oven for 20 or 30 minutes.

Mom Tips

This recipe is very forgiving, so if you have more or less than is called for of chicken, broccoli, or pasta, it will still work. Truth be told, mine is never exactly the same twice.

Only chumps buy bread crumbs! I always throw bread heels in the freezer and when I have a bunch I throw them in the food processor to make my own. You can add seasoning to it to make "seasoned" breadcrumbs.

Trader Joe's has a very affordable New Zealand grass-fed cheddar cheese that's $5 a pound. It comes in organic grass-fed as well, but it is $8 a pound.

Chunky Applesauce a la Mode

This is a new recipe for our family. It came home in sister's homework packet last week to correspond with their study of apples. Since we happened to have a house full of people coming over to feed, we decided it would be the perfect dessert topped with homemade vanilla ice cream. I'm sure we'll be making it again very soon since dad is a fool for apple treats.

Quick, easy, and delicious. Oh, and it makes your house smell divine!

Chunky Applesauce

Ingredients

8-12 Apples, cored, peeled, and cut into chunks
1 Cup Water
1/2 Cup Sugar
1 Tsp Cinnamon

Directions

1. Put all of the ingredients together in a crock pot and mix them together well. Cook on low for 8-10 hours or high for 4-5 hours. If you want your apple chunks to remain large, don't be tempted to stir while it's cooking. If you do stir, the apples will mush up and you'll have exactly what the recipe says: chunky applesauce. Delicious either way.

Top with... Vanilla Ice Cream

*If you don't have an ice cream maker, you don't know what you're missing!

Ingredients

1 Cup Milk
2 Cups Cream
1 Cup Sugar
1-2 Tsp Vanilla (The quality of vanilla you use matters when you're making ice cream!)

Directions

1. Mix the milk and sugar in a bowl until dissolved, 1-2 minutes. Add the cream and vanilla, mix for a couple more minutes.

2. Pour the mixture into your ice cream maker and mix for 30 minutes. Transfer ice cream to a glass container with a lid and freeze.

Butternut Squash Pie

Oh, how I've been DYING to spot that first butternut squash so I could make this pie!

Ingredients

1 1/2 Cups Butternut Squash, cooked
1 Cup Brown Sugar, lightly packed
1 Tbsp Cornstarch
1 Egg, beaten
1 Cup Evaporated Milk
1 Tsp Ground Cinnamon
1 Pinch Allspice
1 Pinch Cloves
1 Pinch Ginger
1 Pinch Nutmeg
1 Pie Shell (we're partial to graham cracker crusts around here)

Directions

1. Throw all of the ingredients, minus the pie shell, of course, into a blender and blend. Pour the blended mixture into the pie shell.

2. Bake between 350 & 400 (my oven runs on the cool side so it's closer to 400 for me, but if your oven is not ancient, 350 will probably be fine for you) for about an hour or until a knife comes clean out of the center.

Serve with whipped cream, yummy!

Mom Tip

To prepare the squash, first cut it in half lengthwise and scoop out the seeds. Place in a shallow baking pan (I use a jelly roll pan) flesh side down and add some water to the pan. Bake in the oven at about 400 for about an hour, until a fork pierces the flesh easily. Once the squash is cooled, you can easily scoop the flesh from the rind.

Basil Chicken over Angel Hair

I don't really follow measurements for this recipe, I just throw it together. The ingredients below are estimates, and you can make it your own by varying the amounts of the ingredients or trying out different spices. You can make it vegetarian by leaving out the chicken - just as delicious! Dad likes a lot of onions and I like a lot of garlic, so ours is usually heavy on those two ingredients. The secret to this dish is tossing it with a splash of balsamic vinegar at the end - heavenly!

Ingredients

1 8 Oz Package Angel Hair Pasta

Olive Oil

1 Small Onion, chopped

3 Cloves Garlic

2 Large Tomatoes, chopped

2-3 Chicken Breasts, cubed and cooked

1 Handful Fresh Basil, chopped

1 Pinch Salt

1 Pinch Crushed Red Peppers

1 Splash Balsamic Vinegar

Shredded Parmesan

Directions

1. Heat a large skillet on medium-high, add oil. Saute the onions and garlic. Stir in tomatoes, chicken, basil, salt, and crushed red peppers. Reduce heat to medium and simmer for five minutes, stirring occasionally, until mixture is hot.

2. While mixture is simmering, prepare angel hair.

3. Add mixture to pasta. Toss with olive oil and balsamic vinegar. Top with Parmesan cheese and serve immediately.

Artichoke Dip

*I only make this dip when I'm going to a potluck, but I always put a few spoonfuls in a tiny baking dish and bake it separately, then Sister Bear and I completely devour in together within minutes! YUM!

Ingredients

1 Can Unmarinated Artichoke Hearts, drained and chopped
1 C Homemade Mayo
1 C Grated Parmesan Cheese
2 Cloves Garlic, pressed
8 Oz Cream Cheese
1 Tsp Dill Weed

Directions

Mix ingredients together and spread in shallow, greased baking dish. Bake in oven at 350 for 30 minutes.

*Serve with sliced sourdough baguette.

Poppy Seed Chicken Casserole

Okay, don't eat this one if you're trying to watch what you eat but it's freakin' delicious! This is our family's favorite casserole, and the ONLY casserole that sister will touch with a ten-foot pole, including macaroni and cheese, if you can believe that!

Nana found this one in a magazine years ago and it really only comes out of hiding when Mom isn't going to be home for dinner (dad can't do anything in the kitchen past "put this in the oven on so-and-so temp for so-and-so length of time). I've tried my best to make it healthier. I try to make myself feel better by serving it with lots and lots of veggies - broccoli goes great with this.

Please pardon my filthy stove.

Ingredients

4 Chicken Breasts, cooked and shredded (you can cube it, if you're feeling lazy)
2 Cans Cream of Chicken Soup (Whole Foods carries a couple of organic brands, but they can be hard to find. I plan on learning how to make it myself very soon. It's next on my list.)
1 Pint Sour Cream
1/2 Jar Poppy Seeds
Enough crushed "Golden Round" crackers (like Ritz) to cover the top with a thin layer (you should be able to find an organic version in most grocery stores)

Directions

1. Mix the chicken, soup, sour cream, and poppy seeds together and spread in a greased casserole dish. Sprinkle the crackers on top.

2. Bake at 350 for about 40 minutes or until the sides start to bubble.

Mom Tip

*If you freeze this, don't put the crackers on top until it's ready to cook or they'll be soggy.

Chocolate Chip Zucchini Bread

Everyone has theirs, this is ours. It's a variation of Nana's recipe, and I say variation because I never quite make it the same way twice. Neither does Nana. We're wild like that.

When we were kids, Uncle G bet Nana that her zucchini bread would be delicious with chocolate chips in it. He was so right! I don't think Nana has made it without chocolate since, and neither have I! Except once on accident. I started making it, thinking I had some chocolate chips, and I didn't. Daddy refused to eat it, and for the rest of the day he reminded me repeatedly how much he'd been looking forward to chocolate chip zucchini bread. After listening to him whine, I've never run out of chocolate chips ever again.


Ingredients

3 Eggs
2 C Sugar (I like to use raw cane sugar in this recipe)
1/2 C Oil
1/2 C Unsweetened Applesauce (You can use any combination of oil and applesauce, as long as it adds up to 1 Cup total.)
2 C Grated Zucchini (Nana peels hers first, I'm lazy so I shred it peel and all. I don't measure the zucchini either - laziness again - I just shred two small zucchinis and it always turns out delish.)
2 Tsp Milk (I always wondered what the point of the milk is in this recipe. 2 Tsp? Really?)
3 C Flour (I usually use about 2 C whole wheat and 1 C white flour, but it varies)
1 Tsp Baking Soda
1 Tsp Salt
3 Tsp Cinnamon
1/2 Bag Chocolate Chips (Dad likes when I use a whole bag, but that's waaay too chocolaty!)

Directions

1. Mix all the ingredients together.

2. Bake in a 350 degree oven. The length of time depends on what kind of pan you use. If you use loaf pans, about an hour. If you use mini loaf pans, about 40 minutes. Muffin tins, about 25 minutes. Mini muffin tins, about 20 minutes. I use whatever combination of tins I feel like using until I'm out of batter, then check with a toothpick.

Gorgonzola & Sun-Dried Tomato Bison Burgers

*These are delicious! I adapted this recipe from one I found on the Whole Foods website, but it is equally superb with beef. Try varying the amount of Gorgonzola and sun-dried tomatoes to suit your taste, but a little bit goes a long way.

Ingredients

3 Oz Gorgonzola, crumbled (Whole Foods has Gorgonzola made with raw milk)
3 Tbsp Sun-Dried Tomatoes in oil, chopped
2 Cloves Garlic, finely chopped
1/4 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Lb Grass-Fed Ground Meat, such as bison or beef (Our Safeway carries ground bison!)

4 Whole Wheat English Muffins

Directions

1. Combine Gorgonzola, sun-dried tomatoes, garlic, salt and pepper in a medium bowl. Add ground bison and use your hands or two forks to lightly combine all ingredients, taking care not to overwork meat. Add a tablespoon or two of water if needed to hold meat together. With dampened hands, form meat into 6 patties of even thickness. Place patties on a baking sheet, cover loosely and refrigerate for at least an hour.

2. Preheat grill or broiler. Cook burgers about 4 minutes per side to desired doneness, turning carefully with a spatula halfway through.

3. Top with melted cheese and grilled onions. Serve on buttered, toasted English muffins or hamburger buns.

Mom Tip:

I really don't like to get my hands dirty when I'm working with ground meat. I've found that if I put all the ingredients in my Kitchenaid mixer and mix them on the slowest setting for about 30 seconds, it doesn't affect the texture of the meat and my hands stay clean! The extra dishes are worth it to me, you have to decide if they're worth it to you!

Sometimes I double burger recipes and freeze half the patties in a glass Pyrex dish with plastic lid. I just put a small square of wax paper between each patty. I have never followed the old advice of not refreezing meat that's already been frozen as long as it was defrosted in the fridge in the first place - and we've never been sick! It's always nice to have extra meals stashed away that are already prepared!

Caramelized Onion Vegetarian Pizza

*Caramelizing the onions beforehand makes this pizza to-die-for!

This pizza tasted ten times better than it looks in this picture!

Ingredients

1 Pizza Crust
2/3 C Pizza Sauce
6 Oz Mozzarella Cheese, shredded
1/2 C Spinach, pureed
1 Tbsp Olive Oil
1 Pinch of Salt
1/2 Onion, cut into strips
2 Cloves Garlic, minced
1 Handful Crushed Red Peppers
1/2 Bell Pepper, cut into strips
1 C Tomatoes, chopped
Parmesan Cheese

Directions

1. Heat a skillet on medium and add oil. Add the onions and a pinch of salt and saute until they begin to soften. Add garlic and crushed peppers and saute for another minute. Remove from heat.

2. Spread pureed spinach over the pizza crust. Add sauce, cheese, and all the toppings. Grate some Parmesan cheese over the top of the pie.

3. Bake in 425 degree oven for 10 minutes.

Serve with a salad.

Mom Tips:

Dad doesn't like tomatoes, so I dice them instead of slice them so he can tolerate them.

I like to hide pureed or chopped spinach on the bottom of our pizzas - it gives us a little extra punch of nutrition and no one ever notices that it's there.

Pizza Crust

*Make this pizza dough in your bread machine. This recipe makes enough dough for two 12" pies. You can refrigerate the dough for up to a week, or freeze it. If you freeze the dough, take it out and put it in the fridge the night before you're planning on using it. Or you can bake it into a crust right away and refrigerate or freeze the crust.

*A personal dough roller - every well-stocked kitchen should have one!

Ingredients

1 1/2 C Warm Water
2 Tbsp Olive Oil
2 tsp Sea Salt
4 1/4 C All Purpose Flour
2 tsp Sugar
2 tsp Yeast

Directions

1. Add all ingredients to your bread machine in order given. Set your machine on "Dough" and push start.

2. When done, split dough in half and move one ball to floured board. Roll dough into a circle the size of your pizza stone, making it as thick or thin as you like. Fold edges over to make crust. Brush edge of crust with olive oil and sprinkle with grated Parmesan.

3. Bake in 450 degree oven for 10 minutes.

Mom Tip:

*To make a wheat version of this recipe, use 2 1/4 cups whole wheat flour and 2 cups white flour. Do not substitute whole wheat for all of the white flour or your pizza won't be chewy enough!

Sausage & Gorgonzola Pizza

*I found this recipe here. The flavor of Gorgonzola is too strong for Dad, so I only use a minimal amount.

Ingredients

3 Sausages, casings removed
1 Pizza Crust
1 1/4 C Pizza Sauce
6 Oz Shredded Mozzarella (Trader Joe's & Safeway have affordable, organic mozzarella)
1/2 cup thinly sliced fresh basil leaves
2-4 Oz Gorgonzola Cheese, crumbled
1/4 cup black olives, halved
4 thin rounds Green Bell Pepper, halved

Directions

1. Saute sausage in large skillet over medium-high heat until just cooked through, breaking into 1/2-inch pieces with back of spoon, about 10 minutes. Drain off fat; set sausage aside.

2. Place pizza crust on pizza stone. Spread sauce over crust; add cheese and toppings.

3. Bake pizza in 425 degree oven until crust is crisp and topping is heated through, about 13 minutes.

Mom Tips

Pizzas are great for making ahead and popping in the oven when you're ready. They refrigerate and freeze easily.

Buy organic bell peppers in bulk when they're in season, slice, and freeze them so you can enjoy them on your pizzas all winter long.

Strawzleberry Pancakes

*This is a quick and easy pancake recipe that can be made with ingredients you should have on hand. Perfect for spur-of-the-moment Sunday breakfasts! The strawberries can be substituted for any yummy treat: fresh or frozen blueberries, mini chocolate chips, banana slices... the possibilities are endless!

The pancake warmer & butter bell are 2 of my favorite things. My kids can fight over them when I'm dead.

Ingredients

1 C flour (I use some combination of wheat and all-purpose, usually about 50/50)
1 Tbsp Brown Sugar
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Egg, beaten
1 C Buttermilk
2 Tbsp Oil
A Handful of Strawberries, sliced thin

Directions

1. Combine dry ingredients. Combine wet ingredients separately. Add wet ingredients to dry and stir until just moist. Batter should be lumpy.

2. Heat a griddle or skillet on medium heat, add pancake batter and cook about two minutes on each side. Makes about 12 small pancakes.

Mom Tips:

If you don't have buttermilk on hand, you can use a cup of milk with a tablespoon of lemon juice added and let sit for five minutes. If you do have buttermilk and don't use it that often, you can freeze it in one cup portions and take them out as you need them.

Double the recipe and freeze the leftovers for a quick breakfast. Just set them on a cloth napkin (so they don't get soggy) in the microwave for 30 seconds and enjoy.

Mexican Rice

*This rice is the perfect compliment to any Mexican dish.

Ingredients

3 Tbsp Oil
1 cup Uncooked Long-Grain Rice
1 Clove Garlic
1/2 tsp Ground Cumin
1/4 C Onion, chopped
1/2 C Tomato Sauce
2 C Chicken Stock

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden. While rice is cooking, sprinkle with salt and cumin.

2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Mom Tip:

The picture above shows 1/3 of this recipe - about 2 cups. Freeze the rice in portioned glass containers for later use. To thaw, add some water, lay the lid on loosely, and steam in the microwave for 2-3 minutes.

Chicken Enchiladas

Ingredients

2 Tbsp Oil
4 Chicken Breasts, cooked and shredded
1 Onion, chopped
1 Bell Pepper, chopped
2 Cloves Garlic, chopped
4 Cups Cheddar Cheese, shredded (plus a little extra to munch on while you work)
3 Cups Enchilada Sauce
20 Corn Tortillas
2 Handfuls of Black Olives

Instructions

1. Heat frying pan on medium-high. Add oil; saute onion, bell pepper, and garlic until soft. Add shredded chicken and some of the enchilada sauce. Simmer.

2. Heat oil in skillet on high. Add a tortilla and heat for three seconds, flip. Add another tortilla under the first, heating for three seconds. Continue adding tortillas on the bottom one at a time.

3. Pour some of the enchilada sauce on the bottom of a glass baking dish. Add some of the chicken mixture and cheese to each tortilla, roll them up, and place them in the baking dish seam side down. Top with remaining sauce and cheese. Add olives on top.

4. Bake in a 400 degree oven for 30 minutes. Serve with sour cream and avocado.

Mom Tip:

By making my own enchilada sauce, I can make it as mild or as spicy as I want. Right now, it's very mild because that's what you kiddos will eat. Daddy spices his up a bit by adding some salsa on top.

Daddy doesn't like beans, but if he did I would only use two chicken breasts and substitute the other two breasts for beans, about two cups.

The picture above shows half of the enchiladas this recipe makes. Split the recipe into two dishes. Eat half of the enchiladas now and freeze the other half for later.

*Serve with Mexican rice and black beans.

Penne With Sausage & Peppers

*I adapted this recipe from one I found in Parents magazine, January 2010.

Ingredients

2 tsp Oil
12 oz Sausage (I use this one from Whole Foods)
1/2 Medium Onion, chopped
2 Cloves Garlic, minced
2 Medium Bell Peppers, cut into strips (I like to use red or yellow)
1 c water
2 Tomatoes, diced
1 Tbsp Dried Basil
1 Tsp Dried Oregano
1/8 Tsp Black Pepper
1 Tsp Worcestershire Sauce
1/2 lb Dried Whole Wheat Penne Pasta (Trader Joe's has an affordable, whole wheat organic penne)

Directions

1. Heat a pan on medium-high. Add oil and sausage; cook until brown on all sides, 4 minutes. Stir in onion & garlic; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, black pepper, and Worcestershire. Cover; bring ingredients to a boil. Lower heat, simmer 10 minutes.

2. Remove sausages; slice. Return to pan and simmer, uncovered, 20 minutes, or until liquid is slightly thickened. Cook pasta according to package directions; drain and return to pot. Toss sausage mixture with pasta.

*Serve with a salad and Herb Focaccia Bread with oil and balsamic vinegar for dipping - yum!

Tips

Buy the organic bell peppers and the sausage in bulk when you can find them on sale; slice the peppers into strips and freeze them for later use.