Scanned Recipes

:D

(it goes recipe then picture of it, recipe, then picture of it)

Gardening/Recipe maps

I'll eventually do one of where the gardening pots or a future garden plot will go on my deck and in my yard and i'll throw that up onto here.

Haven't posted in forever again

Thanks to finals and projects and such :)
To make up for some missing shit i'll be scanning in some of my map dealies to put on here that i've been doing for my individual project--

AND, for the garden my whole family's totally in on it so when it gets to a stable 55-60 degrees we're gunna go get some big containers to put the seeds in :D I did some research on container gardening and the seeds I got are apparently pretty good for that since I don't have the right kind of yard to put a little garden in.

I'll also be putting up some recipes that I put in my little book and some other stuff that's going in there :) (probably today)

Haven't posted in ages

Since we've started our individual projects I haven't posted in a long time since i'm gathering all the goodies for my individual projects (which is compiling my own hand-made recipe book and trying to start my own tiny garden)...

I got seeds, little starter planters, and good growing dirt (courtesy of Home Depot) for about $17 all together-- I got asparagus seeds, tomato seeds, bell pepper seeds, and then a cilantro herb kit :)

above are pictures of everything, and then the recipe book came in a SWEET kit from Michaels for like $3, so anytime I want to make another one I can just go pick that up :)

I'll be going through my recipe book and adding mapping notes and research, etc... and then the garden I'm going to start once everything's for SURE done snowing and it stays 50 degrees or warmer consistently, so unfortunately I will only be in the beginning phases of it by the time school's out.

SEVEN LAYERS!!!

the pictures looks like it's impossible to dip anything into it...
but it looks like some good creative fun to put together.


(I copied and pasted this straight from the site cuz their wording wasss... not in list form...)

This classic party starter is layered with refried beans (canned versions often include unhealthy trans fats from partially-hydrogenated lard), lots of sour cream, full fat cheeses and high-sodium taco seasoning. For our healthier version, we made the following changes:

We replaced the refried beans with canned beans and blended in a touch of extra-virgin olive oil for both its healthful qualities and flavor.
We drained and rinsed the beans to decrease sodium by up to 40 percent.
Instead of high-calorie sour cream, we used a wonderfully rich and guilt-free nonfat Greek-style yogurt. Nonfat Greek yogurt is drained of excess whey and is as luscious as the regular version. Sold in many supermarkets, it’s worth asking your store to carry if it’s currently not stocked.
We increased the health factor by adding in lots of fresh ingredients: crispy romaine, fresh tomatoes, cilantro and scallions, as well as a low fat cheese.
We kept avocado in the recipe to contribute fiber, folic acid and creamy texture. Although avocados do contain fat, it is mostly a healthy monounsatured fat. If you want to reduce calories, use half the avocado and mix it with cooked or canned tomatillos.
We layered our final dip in smaller containers, to cut down on the portion size.
We recommend serving the dip with baked chips or vegetables, like peppers or cucumbers, to further improve the health profile.

Black Bean Pasta

Serves 4

NEEDED:
4 ribs of celery, chopped
2 cloves of garlic, chopped
1 tsp of crushed red pepper flakes(optional)
2 Tbsp of olive oil
1 can of black beans(not drained)
1 can of diced tomatoes (drained) or 3 roma tomatoes (chopped)
8 ounces of penne or ziti pasta cooked according to directions
Parmesan cheese to sprinkle on top

DIRECTIONS:
Heat olive oil in pan and saute celery for 2 minutes and than add garlic. Saute for three more minutes and then add bean and tomatoes. Once the pasta in cooked aldente, drain well and add to the skillet. Continue to cook for three more minutes until all indgredients are combined. Serve with parmesan cheese.

Notes: I am a very busy mother of four young boys ranging in ages from 10 years old to 21 months. I created this recipe because it can be made in one skillet, it is super fast, very inexpensive to make, and a wy to sneak some protein in from the black beans.

Pasta with Vegetables

Serves 6

NEEDED:
1-2 Tablespoons olive oil
1 cup onion, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 1/2 cups fresh mushroom slices
2 teaspoons minced garlic
1 can (14.5 oz) diced tomatoes
1/2 to 1 teaspoon EACH salt and pepper (to taste)
1 jar (26 oz)(Bertolli) Italian Sausage Pasta Sauce (or a meatless variety)
1 jar (26 oz)(Bertolli) 5-Cheese Blend Pasta Sauce
12 oz desired flavor of linguine (or spaghetti)
1 to 2 cups shredded low-fat parmesan or mozzarella cheese

DIRECTIONS:
In a large saucepan or Dutch oven heat the olive oil. Add onions, bell peppers, and mushrooms. Saute about 10-12 minutes, stirring occasionally. Stir in the garlic, tomatoes, salt and pepper. Stir in pasta sauces. Simmer on low about 20 minutes, stirring occasionally. Prepare pasta according to directions on package. Top pasta with sauce and shredded cheese.

Notes: My husband is trying to do a low-fat, vegetarian diet, so I have been trying to take his favorite recipes and convert them. This is one of his favorites. It is very good with the flavored pastas. Today he had the garlic herb linguine. Next will be the roasted red pepper linguine. You can use this sauce with any pasta, even a meatless lasagne. True vegetarians may substitute a meatless pasta sauce instead of the Italian sausage variety.