Brownies

3 oz semisweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour or all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1. Preheat oven to 350 degrees. Coat an 8x8 inch baking pan with cooking spray.

2. Melt the chocolate in a double boiler or over a very low flame.

3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

It isn't until they are completely cool until the spinach flavor totally disappears.

*for the spinach puree, steam the spinach for 30 to 40 seconds and blend in a blender or food processer until smooth.
*for carrot puree, steam carrots until soft and blend in a blender or food processer until smooth.

Favorite Taco Soup

1 pound ground beef
1 large onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, undrained
1 (16 ounce) can whole kernel corn, undrained
1 package taco seasoning

corn chips
grated chedder cheese
sour cream

Zucchini Bread

3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 tablespoon vanilla
2 cups peeled and grated zucchini
1/2 cup nuts chopped (optional)

Mix flour, cinnamon, salt, baking soda, and baking powder together. Set aside. Beat eggs, sugar, brown sugar, vegetable oil, and vanilla. Slowly mix in dry ingredients. Blend in grated zucchini and nuts. Pour into 2 greased and lightly floured 8"x4" loaf tins. Bake at 325 degrees for 60 to 70 minutes.

Quinoa and Black Beans

1 tsp vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 C uncooked quinoa

1 1/2 C vegetable broth

1 tsp ground cumin

1/4 tsp cayenne pepper

salt and pepper to taste

1 C frozen corn kernels

2 (15 oz) cans black beans, rinsed and drained

1/2 C chopped fresh cilantro

Directions:

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, saute until lightly browned.

2. Mix the quinoa into the saucepan (follow directions on package about rinsing) and cover with vegetable broth. Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat , and simmer 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

We like to eat this in a tortilla with pico de gallo, avacado, cheese, sour cream, etc.

Cream of Wild Rice Soup

Courtesy of my sweet Aunt Janet.

1 large onion, chopped
1 large carrot, shredded
1/2 package sliced mushrooms, cut in half
1 celery rib, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken stock/broth
3 cups COOKED wild rice
1 cup cubed cooked chicken
1/4 tsp salt
1/4 tsp pepper
1 cup evaporated milk
1/4 cup chives

In a large sauce pan saute onion, carrot and celery in butter. When veggies are half done, add mushrooms. Stir in flour until well blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat.. Cook and stir for 2 -3 minutes or until thickened. Stir in milk and cook for 5 mins longer. Garnish with chives.
I serve these with crusty wheat rolls. Or put in bread bowls.
10 servings, give or take how much you eat!