Sauce recipes

Before I realized what this week's "Super Food" focus was going to be I did a post last weekend on making my own Cream of Mushroom soup. And a couple weeks ago I did my version of "Classico" Pasta Sauce.

So, since I didn't get my homemade version of Campbell's Italian Wedding Soup made today (Cause I didn't have the right pasta in the house and it's snowing and I'm not going out!)

- these will have to suffice for now!

Homemade Cream of Mushroom Soup

Homemade Classico Pasta Sauce

And just a note - as I made the boys afternoon snack yesterday I thought of another nice "Un-Processed Foods" idea - Homemade Popcorn instead of that processed AND microwaved stuff! I actually stopped buying the microwave popcorn awhile ago and got some nice organic corn to pop. My husband had a stovetop popper (that he has had since I have known him and we never really used cause the microwave was "easier" and I was ignorant of other facts!) - the boys and I often get it out and pop a bowl of it for snack - drizzled with real butter and salt it's oh, so yummy and a nice healthy snack. Would have taken a picture for you, but I didn't have the camera home, but you know what popcorn looks like!

this post is part of Kitchen Stewardship's October Fest of Super Foods

Pizza

I had a craving for pizza last night.

I was thinking I would make something wonderful for Katie's Super Foods carnival,

but I wanted pizza.

So, I made pizza.

Then I realized how many Super Foods I had used.

It was yummy and it worked to share!

Enjoy!

Pizza

1 pizza crust

Top with a couple tablespoons of extra virgin olive oil, spread all over and to the edges.

Sprinkle dried oregano on top

Add 6 thinly sliced organic Roma tomatoes all over

Add 1/2-3/4 cup chopped roasted red peppers

Add 1/2 of a red onion, thinly sliced

Add 1/3 cup diced artichoke hearts

Add 4 cloves minced garlic

Top with 1 - 1 1/2 cups grated cheese

Bake at 450 degrees - 20-30 minutes

Cool for 5-10 minutes before slicing

This post is part of October Fest of Super Foods at Kitchen Stewardship

Baked Oatmeal

Baked Oatmeal

(this is adapted from THIS recipe at Money-saving Mom!)

3 cups oats

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

2 TB flax meal

2 eggs

1 cup honey (or other sweetener)

1/2 cup applesauce

1/4 cup melted coconut oil

(can substitute butter or other oils for the applesauce & coconut oil to equal about 3/4 cup)

1/2 cup yogurt

1/2 cup whole milk

1 tsp vinegar

Throughly mix all ingredients and pour into a greased 9" square baking dish. Drizzle top with molasses if you would like! Refrigerate overnight. Bake at 350 degrees for 45-60 minutes. Serve hot the way it is or top with butter, jam, maple syrup.........

(I have also made this in muffin tins and that worked nicely. It also doubles well, bake in a 9x13 pan. Stores well for leftovers or morning snacks!)

This post is part of Pennywise Platter at Nourishing Traditions

and

October Fest of Super Foods at Kitchen Stewardship

"Refried" Beans

Spicy Refried Beans

(that I don't actually re-fry!)

2 1/2 cups pinto beans, soaked 12-24 hours

Strain water and replace with fresh water- enough to fully cover beans plus an inch or two

Add spices:

1 onion, minced

8 garlic cloves, minced

4 TB cumin

4 TB chili powder

1 TB sea salt

1/2 TB black pepper

1/2 TB cayenne pepper

Mix well with beans and water - Bring to a boil, then cover and turn down to simmer.

Simmer 6-8 hours - replace water as needed

I usually take the lid off the last hour or two and let the water cook down till the remaining water is enough to just mix in and smush with the beans. And I usually cook till the beans pretty much are mushable with a potato masher or firm spoon.

Mash/Smush/Blend beans to a pasty consistency - leave chunky if you like it that way!

If you would like additional seasoning you can add salsa at this point.

Or serve with a warm tortilla and cheese.

I enjoy adding Chipotle Tabasco Sauce to mine :-)

This is also a great crockpot recipe - after soaking put the beans and spices in the crockpot and let it cook. You typically do not have to replace water using this method, but it is also hard to cook off the water too :-) BUT, it works great when you aren't going to be home and the beans are ready to cook! Depending on your crockpot and whether you use high or low settings, it should take anywhere from 4-12 hours in the crockpot. I have also left them cook overnight....... :-)

The beans also freeze well. I will often cook up a large batch and then freeze some and use some during the week.

This post is part of Pennywise Platter over at Nourishing Gourmet!

As well as part of October Fest Carnival of Super Foods at Kitchen Stewardship!