DH and I are big fans of tostadas. The kidlets aren't. But, that didn't stop me from making them for lunch. I am just plain mean and cruel
©2008 The Homefront Lines
Tuesday, April 29, 2008
Monday, April 28, 2008
Vegetable Pitas
I had some pitas and left over raw veggies and decided on veggie pitas for lunch. They were a hit with seconds being asked for.
Vegetable Pitas
whole wheat pita pockets
raw spinach leaves
zucchini--sliced
cucumber--sliced
grated carrots
red onion
grape tomatos
broccoli slaw
red pepper strips
ranch dressing
Fill pita pockets with ingredients and drizzle with ranch dressing.
©2008 The Homefront Lines
Vegetable Pitas
whole wheat pita pockets
raw spinach leaves
zucchini--sliced
cucumber--sliced
grated carrots
red onion
grape tomatos
broccoli slaw
red pepper strips
ranch dressing
Fill pita pockets with ingredients and drizzle with ranch dressing.
©2008 The Homefront Lines
Saturday, April 26, 2008
Baked Zucchini
While visiting my grandma she gave us a recipe for baked zucchini. it sounded good so I made it for supper. Everyone liked it except that it was cold by the time we came around for seconds. I need to find a way to keep it warm while we eat.
Baked Zucchini
1 cup Italian cracker crumbs
1/4 cup Parmesan cheese (the grated stuff)
salt and pepper
1 egg
flour
Mix the first three together. Place in a shallow pan. Beat egg in a different shallow pan. Place flour in yet another shallow pan. Wash and slice zucchini to about 1/4" thickness. Dredge in flour, egg and bread crumbs. Place on greased baking sheet. Bake in 400º oven for20 minutes or so. It will be nice and brown and crispy. I served with yellow rice and green salad.
© 2008 The Homefront Lines
Baked Zucchini
1 cup Italian cracker crumbs
1/4 cup Parmesan cheese (the grated stuff)
salt and pepper
1 egg
flour
Mix the first three together. Place in a shallow pan. Beat egg in a different shallow pan. Place flour in yet another shallow pan. Wash and slice zucchini to about 1/4" thickness. Dredge in flour, egg and bread crumbs. Place on greased baking sheet. Bake in 400º oven for20 minutes or so. It will be nice and brown and crispy. I served with yellow rice and green salad.
© 2008 The Homefront Lines
Tuesday, April 22, 2008
Teriyaki Garlic Stirfy
Stirfry is definitely one of our favorite foods. :) It is good with just veggies or with tofu added. DH insists we could put chicken in it, but then he isn't cooking, is he?? This recipe is a combination of different recipes.
Teriyaki Garlic Stirfry
1 box cubed tofu, drained and pressed
bottled teriyaki sauce
sprinkle ginger
about a teaspoon minced garlic
Mix teriyaki, ginger and garlic together. Marinate tofu in sauce for at least 1 hour up to 3 or 4 days.
Veggies (use as much as your family will eat):
broccoli, trees broken apart
carrots sliced at an angle
onion, chunked or sliced
red and orange peppers, chunked or sliced
celery, sliced at an angle
asparagus cut in thirds
teaspoon minced garlic
any other veggie you like in stir fry
Sauce (can double if wanted):
1 cup water
1/3 cup soy sauce
3 Tbs corn starch
Mix together until needed.
Heat sesame oil in large skillet or wok (if you are lucky enough to have one). Fry tofu until kind of crispy. Remove, set aside. Heat more sesame oil, add onions, peppers, carrots, celery and stirfry about 5 minutes. Add asparagus, garlic and tofu. Stir fry until heated through. Stir in sauce mix and stirfry until thickend and veggies are covered.
Serve over brown rice and with eggrolls.
copyright 2008 The Homefront Lines
Teriyaki Garlic Stirfry
1 box cubed tofu, drained and pressed
bottled teriyaki sauce
sprinkle ginger
about a teaspoon minced garlic
Mix teriyaki, ginger and garlic together. Marinate tofu in sauce for at least 1 hour up to 3 or 4 days.
Veggies (use as much as your family will eat):
broccoli, trees broken apart
carrots sliced at an angle
onion, chunked or sliced
red and orange peppers, chunked or sliced
celery, sliced at an angle
asparagus cut in thirds
teaspoon minced garlic
any other veggie you like in stir fry
Sauce (can double if wanted):
1 cup water
1/3 cup soy sauce
3 Tbs corn starch
Mix together until needed.
Heat sesame oil in large skillet or wok (if you are lucky enough to have one). Fry tofu until kind of crispy. Remove, set aside. Heat more sesame oil, add onions, peppers, carrots, celery and stirfry about 5 minutes. Add asparagus, garlic and tofu. Stir fry until heated through. Stir in sauce mix and stirfry until thickend and veggies are covered.
Serve over brown rice and with eggrolls.
copyright 2008 The Homefront Lines
Mushroom and Spinach Quesadillas
I bought some mushrooms on clearance at the local grocery store. I got 16 oz for 70 cents. Quite the deal. I decided to make quesadillas for lunch.
Mushroom, Onion and Spinach Quesadillas
1 package of mushrooms sliced
1/2 onion sliced
spinach
cheese
flour tortillas
Saute mushroom and onion until nice and brown and yummy looking. Add a few handfuls of fresh spinach and cook until wilted.
In a skillet large enough, place one flour tortilla. Add about 1/4 cup cheese, 1/2 cup mushroom mixture and another 1/2 cup cheese. Place 2nd flour tortilla on top. When cheese is starting to melt and bottom tortilla is browned, flip. Cook until cheese is completely melted. Cut with pizza cutter. Serve with sour cream, salsa and guacamole.
Mushroom, Onion and Spinach Quesadillas
1 package of mushrooms sliced
1/2 onion sliced
spinach
cheese
flour tortillas
Saute mushroom and onion until nice and brown and yummy looking. Add a few handfuls of fresh spinach and cook until wilted.
In a skillet large enough, place one flour tortilla. Add about 1/4 cup cheese, 1/2 cup mushroom mixture and another 1/2 cup cheese. Place 2nd flour tortilla on top. When cheese is starting to melt and bottom tortilla is browned, flip. Cook until cheese is completely melted. Cut with pizza cutter. Serve with sour cream, salsa and guacamole.
copyright 2008 The Homefront Lines
Wednesday, April 16, 2008
Dishpan Cookies
We are taking a trip this coming weekend and I want to take cookies with us for a snack. I found a recipe for Dishpan Cookies on AllRecipes (click the link to view the original recipe). I used that as a base and moved forward from there. I made changes to suit our family.
The kids made these this afternoon right before daddy got home. What a nice treat after a long day of work!
Dishpan Cookies ala The Homefront
2 cups Smart Balance
1 cup evapoated cane sugar
1 cup brown sugar
2 whole eggs
3 egg whites
1 cup white flour
1 cup oat flour
1 3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups Cascadian Farm Granola Cereal
1 cup Old Fashioned Oats
1 cup organic unsweetened coconut
1 bag Ghirardelli 60% Cocoa Bittersweet chocolate chips
Preheat oven to 350º.
In a large bowl cream together smart balance and sugars until fluffy. Beat in eggs and egg whites one at a time mixing well after each. Add baking soda, baking powder and salt. Stir in flours until just blended. Add granola, oats, cocout and chips.
Drop by ice cream scoop on parchment paper lined cookie sheet. Bake for about 13 minutes or until edges are lightly browned. Transfer to paper towels and let cool.
Enjoy!
© 2008 The Homefront Lines
The kids made these this afternoon right before daddy got home. What a nice treat after a long day of work!
Dishpan Cookies ala The Homefront
2 cups Smart Balance
1 cup evapoated cane sugar
1 cup brown sugar
2 whole eggs
3 egg whites
1 cup white flour
1 cup oat flour
1 3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups Cascadian Farm Granola Cereal
1 cup Old Fashioned Oats
1 cup organic unsweetened coconut
1 bag Ghirardelli 60% Cocoa Bittersweet chocolate chips
Preheat oven to 350º.
In a large bowl cream together smart balance and sugars until fluffy. Beat in eggs and egg whites one at a time mixing well after each. Add baking soda, baking powder and salt. Stir in flours until just blended. Add granola, oats, cocout and chips.
Drop by ice cream scoop on parchment paper lined cookie sheet. Bake for about 13 minutes or until edges are lightly browned. Transfer to paper towels and let cool.
Enjoy!© 2008 The Homefront Lines
Eggplant Parmesan
I had an eggplant in the fridge that really needed to be used so I thought about a recent episode of Throwdown I saw on the Food Network. The competitors eggplant parmesan looked fantastic. I never thought I would have found the recipe for it on the Food Network, but I did! I actually almost followed the recipe. You will see my changes.
I hope you enjoy this as much as my crew did! 
Mike's Deli Famous Eggplant Parmigiana
- Oil (I used olive oil)
- 2 large eggplants (I used 1 larger eggplant)
- All-purpose flour (I used whole wheat)
- 4 eggs
- Bread crumbs (recommended: Arthur Avenue Italian Deli) (I used what I had in the cupboard but they were Italian...I also added a handful of grated parmesan cheese and some Kosher salt to the crumbs)
- 1 quart marinara sauce (recommended: Arthur Avenue Italian Deli) (OK, maybe I didn't follow the recipe perfectly...lol...I used 2 cans organic spaghetti sauce)
- 8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli) (1 small bag shredded mozzarella)
- 4 ounces grated Romano (recommended: Arthur Avenue Italian Deli) (half a bag of parmesan)
Preheat oven to 350º and heat oil in a large pan, Dutch oven or deep-fryer.
Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes. (I used a non-stick skillet and it worked wonderfully)
Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. (I layered with sauce on bottom, eggplant, cheese, sauce, eggplant cheese...ending in sauce)
Top off with sauce, mozzarella, and grated Romano (did not top it off with cheese, just left the sauce...I felt there was enough cheese the way it was)
Place the eggplant into the oven and cook for 20 to 25 minutes.
Served with garlic bread and a bowl of cucumbers, orange peppers, carrot coins and halved grape tomatos tossed with Ranch.
Enjoy!
© 2008 The Homefront Lines
Vegetarian Enchiladas
The idea/inspiration for this recipe came from one of my best friends. We have known each other since highschool and still chat each day. It is amazing we have know each other for like 20 years. Makes me feel very old.
Vegetarian Enchiladas
2 servings Tac'Os
1 can black beans, drained and rinsed
1 box red beans and rice, prepared
2 cans broccoli cheese soup
1 jar Salpica Mango Peach Salsa
tortillas (flour or whole wheat)
shredded cheese
shredded lettuce
sour cream
chopped tomato
Fix Tac'Os and red beans and rice according to package directions. Mix 1 1/2 cans broccoli cheese soup with1 1/2 cups salsa. Add Taco-O's, black beans and red beans and rice. Mix together. Place 1/2 cup bean mixture on one end of tortilla. fold that end over the mixture, fold each end in and roll tortilla over. It will made a nice burrito/enchilada shape and the filling will stay in.
Place in 9x13 pan. Each pan should hold 6. Mix 1/2 can soup with 1/2 cup salsa. Spread over top of each enchilada. Place remaining 6 in 9x13 pan. Spoon salsa over top and sprinkle with shredded cheese. Cover pan with tin foil and bake at 350º about 20-30 minutes.
Serve with shredded lettuce, sour cream and tomatos. A homemade guacamole would be great but J didn't make it for me last night.
Enjoy!
© 2008 The Homefront Lines
Anyway during our "what are you having for supper" part of our conversations she told me how she mades chicken enchiladas. It sounded great! I tweaked the directions to fit our family and voila!, Vegetarian Enchiladas were born.
Thanks A!
Vegetarian Enchiladas2 servings Tac'Os
1 can black beans, drained and rinsed
1 box red beans and rice, prepared
2 cans broccoli cheese soup
1 jar Salpica Mango Peach Salsa
tortillas (flour or whole wheat)
shredded cheese
shredded lettuce
sour cream
chopped tomato
Fix Tac'Os and red beans and rice according to package directions. Mix 1 1/2 cans broccoli cheese soup with1 1/2 cups salsa. Add Taco-O's, black beans and red beans and rice. Mix together. Place 1/2 cup bean mixture on one end of tortilla. fold that end over the mixture, fold each end in and roll tortilla over. It will made a nice burrito/enchilada shape and the filling will stay in.
Place in 9x13 pan. Each pan should hold 6. Mix 1/2 can soup with 1/2 cup salsa. Spread over top of each enchilada. Place remaining 6 in 9x13 pan. Spoon salsa over top and sprinkle with shredded cheese. Cover pan with tin foil and bake at 350º about 20-30 minutes.
Serve with shredded lettuce, sour cream and tomatos. A homemade guacamole would be great but J didn't make it for me last night.
Enjoy!© 2008 The Homefront Lines
No Knead Bread
Is there really such a simple way of making bread? According to the New York Times and the Sullivan Street Bakery there is. It is a slow process but the final product looks awesome! The recipe is as follows. Also check out the youtube of the process. It really does look simple.
No-Knead Bread
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
No-Knead Bread
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Tuesday, April 15, 2008
Welcome...
to Front Line Cooking. The kitchen is the nerve center of our household. here I plan to share pictures, menus and recipes. Please stop back often and see what is new.
© 2008 Homefront Lines
© 2008 Homefront Lines
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