Pumpkin 'n Quinoa Oatmeal Cookies

I wanted to try quinoa in a healthy cookie but I didn't have all of the ingredients. I needed a mashed banana and some apple sauce but I didn't have any...but ah ha, I did have canned pumpkin purée, so that's what I used and they turned out amazing...oh and über healthy.

In a medium bowl, mix together 2 cups oats, 1 cup quinoa, 1/2 cup all purpose flour, 3/4 cups brown sugar and 1/4 cup finely shredded coconut and a pinch of salt and a handful of chocolate chips.

In a large bowl, mix together 2 eggs, a tsp vanilla extract, 1/4 cup canola oil and about 1/2 cup pumpkin.

Preheat oven to 350.

Mix the dry with the wet, form into equal mounds, push down slightly with your palm, form with about 2 tbsps for each and bake for about 15 minutes. Lucky for Moo, I had some left over pumpkin to make some pumpkin pie tartlets.

Moolicious!!!

Sweet Potato 'n Stuff Soup

Since the New Year started, we have been fueling up on veggies.

Here is an awesome soup recipe that you don't have to feel guilty about.

So, you heat up some oil in a large soup pot and add one minced onion, a small carrot and your spices...a dash of cumin, turmeric, cayenne, coriander, salt and pepper.
Next, sauté barley, split peas and wild rice (totaling 1 cup combined) for a few minutes. Next add about 4-5 cups water/chicken broth combo. Allow barley blend to cook and add 1 large sweet potato, cut green beans and red pepper and a handful of small pasta noodles if you wish.
Allow to simmer for about 15more minutes and before serving, wilt in some fresh spinach, a few fresh tarragon sprigs and some chives.

Moolicious!!!!

Mashed Potato Plouxie-Pie

Stefanie inspired me to make mashed potatoes and this Shepherd's Pie was the end result. It is not a huge serving, so think of a smaller baking dish (square?) instead of a lasagna dish. If you want to feed a family, just double up.
When I think meat and potatoes, I think Polish...so, I put my own spin on this old classic. It must be in my genes. You can serve this with a side of dill pickles....enjoy.

For the meat layer:

Heat up some olive oil in a pan, fry up a small onion and garlic for a few minutes and add a package of lean ground beef. As it is cooking, season with a sprinkle of cumin, cayenne pepper, fennel, salt and pepper. When done, place in a medium baking dish, then top with a handful of frozen corn and peas (Stefanie is not a fan of peas...so you can leave these out)

For the potatoes- the star of the show:

Peal and chop about 5-6 smallish potatoes evenly and place in a pot with water and a tbsp of sea salt. Boil until tender...drain.

In the hot pot, put a tbsp butter, and a tbsp jarred or fresh horseradish, a splash of milk, add the potatoes and about 1/2 cup cheddar cheese, mash and mix. Are you thinking pierogie????

Finally, taste and see whether you need salt, pepper etc and mix in a handful chopped chives.

Assemble. Add the potatoes to the meat and spread evenly, top with a dash of paprika and cayenne and top with a bit more cheddar cheese. The beauty of all this is that you can prep in the morning and bake off for supper time.

Preheat oven to 350 and bake for about 30 minutes.

Moolicious!