Applesauce Oatmeal Muffins

Posted by: Annie

Following the gym this evening, I was in a baking mood and felt a little too guilty making a sugary treat that was loaded with butter and chocolate and all the delicious things we love in life. However, I remembered seeing that applesauce could be substituted for butter in particular baked goods and I had a lone container of applesauce sitting in my fridge, calling my sweet-tooth’s name.  I adapted a recipe from Brown Eyed Baker (only because I didn’t have the *exact* ingredients she called for) and these lovely little muffins were born (baked?)

What You Will Need:

1 cup oats (not instant)

1 cup skim milk

½ cup unsweetened applesauce (mine was strawberry)

2 egg whites

1 cup whole wheat flour

½ cup brown sugar

1 tsp. baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ c. chopped walnuts

Preheat the oven to 400 degrees and spray a muffin pan with non-stick cooking spray or line with muffin liners.

Combine oats, milk, applesauce and egg whites in a medium bowl and mix well.

In a separate larger bowl mix together the flour, sugar, baking powder and soda, salt and cinnamon.

Fold in the oat mixture, but do not over mix because the muffins will turn out tough.  Add in walnuts.

Spoon the batter into the muffin cups (this recipe makes 12), and bake in the oven for twenty minutes.

Spinach Quiche

Posted by: Annie

January is honestly my least favorite month.  The holidays are over, and January just seems to drag on and on forever.  I am trying to make this month brighter by having something fun to look forward to every weekend.  On my list so far - celebrating five years together with my boyfriend (woah!), a trip to DC to celebrate my friend's 24th birthday, taking my last certification exam so I can complete my teaching license in PA (this is not really a highlight until I receive my passing scores ;) ), and finally in the last weekend of January seeing Avenue Q with my mom and sisters.  Now that I have my weekends planned with happy things, I will get through these long weekdays in January by cooking and baking more.  I started this week off with a much needed delicious and healthy spinach quiche. 

What you will need:

1 refrigerated pie crust
Non-stick cooking spray
1 medium-sized onion, chopped
1 clove garlic, minced
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 cup Egg Beaters
1 cup skim milk
1 T flour
3/4 t hot sauce

Preheat oven to 450 degrees. Spray a pie dish with non-stick cooking spray and arrange the dough in the pie dish. Create a ridged effect along the rim of the pie dish by pinching the dough with your fingers around the top edge. Prick the sides of the pie crust with a fork to prevent air bubbles. Bake for five minutes until lightly browned; set aside. Reduce the oven temperature to 350 degrees.


Spray a medium sized skillet with cooking spray and heat over medium heat. Add onion and garlic to the skillet and cook until tender. Add in spinach and mix well. Spoon the spinach mixture into the prepared pie crust.

In a large bowl combine egg beaters, milk, flour and hot sauce and mix until smooth. Pour over the spinach mixture. Cover the edges of the crust with foil to prevent the crust from burning.

Bake 50 minutes or until a knife entered in the center comes out clean. Cool for 10 minutes and then cut into six slices.

Source

Quinoa Stuffed Peppers

Posted by: Maggie

Happy New Year!

As much as I wanted to make red velvet cupcakes last night, it felt unnatural to have the first post of the New Year be something unhealthy.  Save for the cheese, this is a very nutritious dinner or lunch.  Protein and fiber come from the quinoa and beans, and of course all that goodness is stuffed into an entire vegetable.

This was actually my first time *ever* cooking quinoa.  I've only had it one other time before, and really enjoyed the chewy, nutty flavor.

When I was at the grocery store buying ingredients for this recipe, I was reading the various bags of quinoa and trying to decide between which to get, and I got hit on.  I have never been hit on at the grocery store in my life, despite people always saying that's where young people meet.  (What people, I cannot say.  I just hear things.)  He wouldn't stop talking about how he made quinoa last week, and how I should really buy a rice cooker, blah, blah, blah.    Unfortunately for him, I'm taken, so I hissed and ran away with my quinoa. 

Here is what you'll need for 4 peppers, and a good amount of leftover filling:

4 bell peppers (go with smallish ones that stand up easily.  I made 4 peppers in different colors, but the green one is the only one that would stand on it's own.)
2 T olive oil, divided use
1 1/2 cup quinoa, rinsed and drained well before use
1 1/2 cup veggie broth
1 1/2 cup water
1 can black refried beans
1 cup salsa
1 t cumin
salt and pepper to taste
1/2 cup shredded pepper jack cheese

Preheat oven to 400 degrees.  Cut the tops off peppers, and scoop out the insides.  Rub the insides and outside with one tablespoon olive oil.  Place cut side down in a pan, and roast for 15-20 minutes.  You can roast the tops too if you want them as garnish.

In a large, deep skillet, heat one tablespoon olive oil over medium heat.  When the oil is hot, add the quinoa and toast for 1-2 minutes.  Add in broth and water.  When it begins to boil, reduce heat to medium low for 15-20 minutes, or until all liquid is absorbed.

Meanwhile, mix beans, salsa, cumin, salt, and pepper in a large bowl.  Add cooked quinoa and stir to combine.  Reduce oven to 350 degrees, and stuff peppers with filling.

Sprinkle the cheese on top, and bake for 10 minutes.

Adapted from: Edible Perspective