Claudia and Hans Make Stuff

Healthy can be delicious. Please like, rate, and leave a comment!


Leave a comment

Crock Pot Tortilla Soup

Thanksgiving is always an interesting holiday for vegetarians. Usually people serve turkey, ham, and gravy…all food items that are not vegetarian-friendly. Well, Hans’ family isn’t different. So in order to have “vegetarian-proof” food, a relative called a couple weeks ago and asked whether we could bring something we would like to eat. She mentioned that she was interested in the type of food we eat…I wish I could remember the exact phrasing she used…

Well, we decided we were gonna make Crock Pot Tortilla soup, which actually comes pretty close to Dutch Oven Tortilla Soup, and is soooooooooooooooo much better than Tortilla Soup made on the stove.

So we made Crock Pot Tortilla Soup, Pumpkin Chocolate Chip Muffin Tops https://ourfunstuff.wordpress.com/2014/04/07/moist-pumpkin-chocolate-chip-cookies/, and German Apple Crisp https://ourfunstuff.wordpress.com/2014/12/23/german-apple-crisp-apfelkuchen/ for Thanksgiving dinner.

 

Ingredients (3-4 servings, or more if used as appetizer)
½ onion, chopped
3 garlic cloves, minced
½ jalapeno pepper, minced
1½ tablespoons olive oil
1 can organic tomatoes
1 can organic mixed beans (Whole Foods had salad beans which included kidney, pinto, and garbanzo beans)
2 rainbow carrots, sliced
3-4 fingerling potatoes, cubed
½ green pepper, cubed
1/3 cup multicolored quinoa
1 cup water
1 veggie bouillon cube
Taco seasoning https://ourfunstuff.wordpress.com/2013/11/27/seven-layer-dip/
Cayenne pepper to taste

Preparation:
1. Saute onion in olive oil for 3 minutes. Add garlic and jalapeno pepper and continue sauteing until onion is translucent.
2. Add all ingredients to the crock pot (3.5 quarts). We added the tomatoes and beans first, including the water. Add all the other ingredients, except spices. Add the onion mixture.
3. Set crock pot to cook for 4 hours at high or for 8 hours at low. A few minutes before it is finished cooking add the taco seasoning and a dash of cayenne pepper to taste.
4. Serve with cheese sprinkled on it and cheese quesadilla. Pretty traditional Thanksgiving meal, don’t you agree?! Well, it just makes for a very yummy and delicious meal. Enjoy!

Tortilla soup is super delicious with cheese quesadillas.

Tortilla soup is super delicious with cheese quesadillas.

Note: Can easily be used as appetizer for Mexican-style pot-luck. =)

Advertisements


Leave a comment

Superleckere Vegetarische Lasagne (“Superdelicous veggie lasagna” recipe in German)

Wir lieben Lasagne, aber wer auch nicht?! =)  Es ist einfach zu kochen und es macht auch richtig Spass Lasagne zu kreieren. Zusaetzlich kann man es als Hauptgericht anbieten, wenn Gaeste kommen…oder die uebriggebliebene Lasagne halt spaeter geniessen. Diese uebriggebliebenen Portionen sind ideal als Mittagessen oder man kann sie einfrieren und spaeter geniessen. Je nach der Jahreszeit oder der Vorliebe fuer bestimmte Gemuesesorten kann man die Zutaten anpassen.

Fuer dieses Gericht haben wir gekaufte Pastasosse benutzt. Aber wir haben die Nudeln selbstgemacht.

Zutaten fuer die Lasagne Nudeln
100 g Griessmehl
100 g Allzweck-Mehl
2 Eier, erwaermt zu Zimmertemperatur
gegebenfals Milch, um den Teig zu binden

Zubereitung der Lasagne Nudeln:
1. Vermische das Mehl und die Eier (geht am besten in einer Küchenmaschine), bis der Teig weich und einfach zum Knetten ist. Falls die Eier klein sind or der Teig nicht richtig zusammenkommt, versuche ein bisschen Milch zuzugeben.
2. Wenn der Teig weich und nicht zu klebrig ist (wenn zu klebrig versuche etwas Mehl hinzuzugeben), benutze die Küchenmaschine um den Nudelteig flach zurollen. (Man kann auch ein Nudelholz benutzen, aber es wird länger dauern den Teig gleichförmig und dünn auszurollen). Rolle den Teig in 6 Streifen, so dass Du daraus 2 Lasagneschichten machen kannst.
(Du kannst auch gekaufte Lasagne Nudeln benutzen. Koche diese Nudeln für dieses Rezept laut Anleitung vor.)

Zutaten für das Gemüse:
1-2 Esslöffel Olivenöl
1 Zwiebel, geschnitten
2 Regenbogenmöhren (oder normale orange Möhren), geschnitten
2 Zucchini, in Würfel geschnitten
3 Tomaten, in Würfel geschnitten
1 gelbe Paprika in Würfel geschnitten
½ Esslöffel getrockneter Basilikum
½ Esslöffel getrockneter Oregano
Salz, Pfeffer, rote Pfefferflocken je nach Geschmack

Zubereitung des Gemüses:
1. Erwärme das Öl in einer grossen Pfanne. Gebe die Zwiebel hinzu und erwärme sie für ungefähr 5 Minuten, bis die Zwiebel weich ist. Gebe die Möhren hinzu und erwärme fuer ungefähr 5 Minuten.
2. Gebe die Zucchini, gelben Paprika, Tomaten, und Gewürze hinzu. Koche alles bis das Gemüse weich ist. Sei vorsichtig das Gemüse nicht zu überkochen, da sie noch im Backofen gebacken werden.

Tomatensosse (Wir haben gekaufte Tomatensosse benutzt.)
Geraspelter Käse (Wir haben eine Käsemischung mit 6 verschiedenen Käsesorten benutzt.)

Die Lasagneschichten:
1. Schmiere ein bissen Butter in die Lasagneform (Amerikanische Lasagneform misst 33 x 22 cm). Verteile 2-3 Esslöffel Tomatensosse sehr dünn auf den Boden der Lasagneform. (Das verhindert das Anbacken der Lasagne Nudeln.)
2. Lege drei ungekochte Lasagne Nudeln (siehe oben) auf die Tomatensosse. Verteile die Hälfte des Gemüses gleichmässig auf die Nudeln. Verteile die Hälfte der Tomatensosse gleichmässig auf das Gemüse. Bestreue alles mit Käse. Wiederhole die Nudel-, Gemüse, Tomatensosse- und Käseschichte.
3. Backe die Lasagne im vorgeheizten Backoven (ungefähr 204 Celcius) für ungefähr 30 Minuten. Überprüfe ob die Nudeln fertig sind mit einer Gabel. Geniesse mit frischgebackenem Brot.

Lasagne--auf die Plaetze-fertig-essen!!!

Lasagne–auf die Plaetze-fertig-essen!!!

Lasagne_cut_small

Lasagne Nudel Rezept angepasst von  http://www.davidlebovitz.com/2012/01/how-to-make-fresh-pasta-homemade-recipe/


Leave a comment

Green curry with sweet potato and carrots

As promised, I would revisit the green curry. Tonight’s kitchen experiment can be called a success. Hans and I absolutely loved how this recipe tasted. We will definitely make this recipe again.

So, earlier today I came up with a list of vegetables I really wanted to be in this curry. The last curry contained sweet potato and eggplant. While I really want to like eggplant, maybe I just need to admit that it is not my favorite. So this recipe was to be eggplant-free. I decided to have sweet potato, rain bow carrots, and peas. Maybe next time I will use the chickpeas and green pepper as well.

Ingredients (4-5 servings):
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 tablespoons green curry paste
1 sweet potato, cubed
2 rainbow carrots, sliced
1 (14-ounce) can coconut milk
1 cup water
1/2 cube veggie bouillon cube
1 cup frozen peas
1/4 teaspoon sea salt
dash Cayenne pepper

serve with Jasmine rice

Preparation:
1. Heat oil in the wok with medium heat. Add the onion, garlic, and curry pasta. Saute 2-3 minutes.
2. Add potato and carrots. Stir fry for 5-7 minutes. Then add the coconut milk, water, and veggie bouillon cube. Cover and simmer for approximately 10-15 minutes. (Make sure that the carrot slices and potato cubes are soft.)
3. Meanwhile cook Jasmine rice following the cooking directions as provided on the packaging.
$. Lastly add the peas, sea salt, and Cayenne pepper to the curry and heat through, another 5 minutes. Serve over Jasmine rice. Enjoy.

Green curry with sweet potato & carrots served with Jasmine rice

Green curry with sweet potato & carrots served with Jasmin rice

 

 

 

 

Health benefits:
* Carrots and sweet potatoes are a good source of beta carotene, vitamins C and B, fiber, and iron.
* Peas are rich in vitamin C, thiamine (B1), fiber, folate, phosphorus, and iron.
* Coconut milk is naturally lactose-free.


1 Comment

Superdelicous veggie lasagna

We love lasagna, but who doesn’t?! =)  It is very easy to make and it is so much fun to make it. Also it makes a full meal if you plan on having dinner guests or without dinner guest you end up with leftovers. These leftovers are ideal delicious lunches or you can freeze the leftovers and enjoy later. Depending on the season or veggie preferences, the ingredients can be adjusted, which is another great benefit of making home-made lasagna.

For this particular recipe, we did not make the tomato sauce from scratch. It was store-bought. However, we did make the lasagna noodles from scratch.

Ingredients for lasagna noodles:
100 g Semolina flour
100 g All-purpose flour
2 eggs, at room temperature
milk if necessary to make the dough

Preparation of lasagna noodles:
1. Add flour and eggs to the KitchenAid and mix until it makes soft pliable dough. If the eggs are small or the dough does not seem to come together, try adding a bit of milk.
2. Once dough is soft but not too sticky (if too sticky, add a tiny bit more flour), run it through the pasta-press attachment. You will likely have to run it through a couple of times until the pasta has the desired thickness. Keep in mind that you do not want the pasta noodles too thin or too thick. Place the pasta noodles to the side. Make 6 noodles (similar in size to the store-bought lasagna noodles), enough to make two layers in the lasagna dish.

Ingredients for the vegetables:
1-2 tablespoons olive oil
1 medium onion, chopped
2 rainbow carrots, peeled and sliced
2 zucchini, cubed 3 tomatoes, cubed
1 yellow pepper, cubed
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
Salt, pepper, red pepper flakes to taste

Preparation of the vegetables:
1. Heat olive oil in large pan. Add onion and cook for about 5 minutes, until soft. Add carrots and continue cooking over medium heat for approximately 5 minutes.
2. Add zucchini, yellow pepper, tomatoes and spices. Continue cooking until all vegetables are tender. Be careful to not over cook the vegetables, as they will still be baked with the lasagna. Pasta sauce (we used store-bought pasta sauce, 26 ounce jar) You could use home-made marinara sauce, see the following link for a suggestion: https://ourfunstuff.wordpress.com/2014/07/11/simply-delicious-marinara-sauce/
Shredded cheese (we used shredded 6 cheese Italian blend)

How to assemble the lasagna:
1. Lightly spray lasagna dish (13 x 9 inches, 3 qt) with vegetable cooking spray. Spread 2-3 tablespoons of pasta sauce very thinly on the bottom of the lasagna dish. (This prevents the lasagna noodles from sticking to the lasagna dish.)
2. Layer three uncooked lasagna noodles on top of the pasta sauce. Layer half of the vegetable mixture on top of the lasagna plates and spread evenly. Spread of the pasta sauce on top of the vegetables and sprinkle with cheese. 3. Repeat layering with another three uncooked noodles, pasta sauce, and cheese.
4. Bake lasagna uncovered in preheated oven (400 F) for approximately 30 minutes. Check for doneness of pasta noodles with fork. Enjoy with fresh baked bread =)

Lasagne--ready-set-eat!!!

Lasagna–ready-set-eat!!!

Lasagne_cut_small

Pasta noodle recipe adapted from http://www.davidlebovitz.com/2012/01/how-to-make-fresh-pasta-homemade-recipe/

Notes:
You can use store-bought lasagna noodles. Make sure to pre-cook them following the box instructions. You may have to increase the baking time a bit. Check with a fork testing for doneness of the pasta.
This dish freezes well. Just cut into portion-sized pieces and freeze in separate containers. When you want “fresh” lasagna, just pull one of the containers out of the freezer the night before and let it defrost in the fridge overnight. Simply heat in microwave and enjoy =)

Health benefits of this recipe * By not adding a ricotta cheese, egg, and parmesan mixture layer, we are able to reduce the amount of calories considerably. * The various vegetables contribute a variety of different vitamins, minerals, and dietary fiber.


Leave a comment

Minestrone soup–Dutch Oven Version

Here is another recipe that we successfully adapted for cooking in the dutch oven. The great thing about this recipe is that you can adjust its list of ingredients based on what produce is in season and better yet based on what you need to use up from your fridge or pantry.

Ingredients (Makes 2-3 servings):
1 tablespoon butter
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, sliced (my favorite type of carrots to use are rainbow carrots)
3 fingerling potatoes, cubed (these are small potatoes which come in different colors, I used one purple, one violet, and one yellow potato)
1 can organic kidney beans
3 Roma tomatoes, diced including the juices
1 veggie bouillon cube
Approximately 3 cups of water
salt, pepper, dried oregano, and dried basil to taste
a dash of Cajun pepper

Cooked pasta (we used bicycle-shaped pasta) and shredded cheese (optional)

Preparation:
1. Use a little bit of butter and coat the bottom and sides of the Dutch oven (8 inch).
2. Add all the ingredients, except the pasta and cheese. Add some water to the dutch oven. I rinsed the can of beans and the flexible cutting board with some water that I added into the Dutch oven–it’s the whole leave-no-trace thing. (It is advised especially in areas where there are bears to not dump any water that may contain food particles on the ground. Therefore, I used the rinse water for the soup and brought pasta that I had cooked at home. If you cook pasta in “bear-country” without outhouses or restrooms, you are advised to drink the pasta water…yuck!!!)
3. Place Dutch oven on hot coals and cook for approximately 20-30 minutes. The length may vary depending on heat of fire, size of the veggies, and the desired done-ness). Check periodically and stir to prevent anything from sticking to the bottom or the sides of the Dutch oven.
4. Once heated, serve in bowls with pasta and shredded cheese. Enjoy =)

Minestrone soup in Dutch  Oven

Minestrone soup in Dutch Oven

Minestrone soup served with bicycle pasta

Minestrone soup served with bicycle pasta

Health benefits:
* Carrots are a great source of beta carotene, vitamin C and B, fiber, calcium, iron, and potassium.
* Kidney beans are rich in potassium and magnesium, thus they help to keep blood pressure in check. In addition, the high fiber content can help to reduce bad LDL cholesterol.. Kidney beans are also rich in iron and protein, making them a great meat substitute for vegetarians.
* Tomatoes are rich in vitamin C and E, beta carotene, magnesium, potassium, and calcium.


Leave a comment

Can’t-taste-the-carrot brownies (fudgier version)

We were trying to make the brownies “fudgier” and here is what we came up with. Please let us know what you think

Ingredients:
3 ounces semi-sweet chocolate chips, melted (plus 1 tablespoon to sprinkle unmelted over the dough before baking)
3/4 cup organic baby carrots
1/2 cup raw sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons butter
2 teaspoons pure vanilla extract
1 large egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Nonstick cooking spray

Preparation (Preparation time approximately 60 minutes):
1. Slowly let chocolate chips melt. Place chocolate chips into stainless bowl and place on fire place. Alternatively, you can place the stainless bowl in hot water. Make sure that the height of the water is lower than the rim of the bowl containing the chocolate chips.

2. Wash the baby carrots and steam for 10-12 minutes. Steaming is preferred to cooking, as cooking will remove more of the nutrients than steaming does. Puree the carrots in a food processor for 2 minutes. It should yield about 1/2 cup of carrot puree.

3. Preheat the oven to 350°F. Coat an 8×8-inch baking pan (see note) with cooking spray. In a large bowl, combine the melted chocolate, carrot puree, sugar, cocoa powder, butter, and vanilla. Whisk until smooth, 1 to 2 minutes.

4. Mix in the egg. Add the flour, baking powder, and salt with a wooden spoon. The batter will be smooth and a bit sticky. Transfer the batter into the pan and bake 25 minutes, or until a wooden pick inserted comes out clean.

Note: The dough only made a 1-inch layer of dough, so make sure to not overbake the brownies, otherwise they will not be fudgy.

Dough before baking

Dough before baking

Fudgier brownies_2_small


Leave a comment

Can’t-taste-the-carrot brownies

Remember that large bag of organic baby carrots from Costco?! Well…we still had some left over…and I just decided to see whether I can use them in brownie batter. The first attempt was alright, but I decided NOT to share it on the blog. By sauteing the shredded carrots in oil and the cocoa powder, the brownies had a cake-like consistency and the presence of carrots was noticeable.
For the second attempt, I decided to steam the carrots before adding them to the recipe. We also decided to use semi-sweet chocolate chips in addition to the cocoa powder. The dough made much more than anticipated and the brownies, which show no trace of carrots, are delicious.

Ingredients:
3 ounces semi-sweet chocolate chips, melted
3/4 cup organic baby carrots
1/2 cup raw sugar
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 teaspoons pure vanilla extract
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Nonstick cooking spray

Preparation (Preparation time approximately 60 minutes):
1. Slowly let chocolate chips melt. Place chocolate chips into stainless bowl and place on fire place. Alternatively, you can place the stainless bowl in hot water. Make sure that the height of the water is lower than the rim of the bowl containing the chocolate chips.

2. Wash the baby carrots and steam for 10-12 minutes. Steaming is preferred to cooking, as cooking will remove more of the nutrients than steaming does. Puree the carrots in a food processor for 2 minutes. It should yield about 1/2 cup of carrot puree.

3. Preheat the oven to 350°F. Coat an 8×8-inch baking pan (see note) with cooking spray. In a large bowl, combine the melted chocolate, carrot puree, sugar, cocoa powder, butter, and vanilla. Whisk until smooth, 1 to 2 minutes.

4. Mix in the egg. Add the flour, baking powder, and salt with a wooden spoon. The batter will be smooth and a bit sticky. Transfer the batter into the pan and bake 35 to 40 minutes, or until a wooden pick inserted comes out clean.

Note: Believe me, use an 8×8-inch baking pan. We used a much smaller pan, because we thought it was too little dough. The dough raises quite a bit and the 8×8-inch baking dish should be great.

Yummy brownies

Yummy brownies

And of course, we couldn't wait until the brownies are cooled completely...

And of course, we couldn’t wait until the brownies have cooled completely…