Double Chocolate Waffles

Sometimes you just need to treat yourself to a little chocolaty goodness. What a great way to start off the weekend, than with Double Chocolate Waffles!

We did have these for breakfast in our house, and decided they would make a great desert. A scoop of vanilla ice cream, some berries and a couple of guest to share in the enjoyment is all that's needed!

Enjoy!

Parmesan Summer Squash Spaghetti

This is just a simple pasta dish I decided to throw together. It is inspired by my friends daughter, Lindsey who likes to make up some pasta and simply add some parmesan cheese to it (maybe butter too, I can't remember). Thanks for the inspiration Lindsey.

I added my own twist and decided some summer squash would be a nice addition.

Parmesan Summer Squash Spaghetti:

Ingredients:

Whole wheat pasta

Summer squash, cut into half moon pieces (I use about 1 small squash per serving)

Canola Oil

Butter or butter spread of your choosing. (I used Earth Balance buttery spread as I have a vegan in my home)

Garlic cloves, (1-2) minced

Salt and pepper

Fresh parmesan cheese

To Prepare:

Prepare pasta per package directions.

While the pasta is cooking, prepare the summer squash. In a skillet, put 1 Tbsp canola oil and 1 Tbsp butter. Add the garlic and simmer for 1-2 minutes over medium heat. Add the summer squash and season with a pinch of salt and pepper. Let it cook over medium high heat for 5-7 minutes, just long enough to cook through, but still be tender crisp. Do not let it overcook and get mushy. (Don't prepare the squash until the pasta is on its last five minutes of cooking and this will help you to not overcook the squash.)

When the pasta is cooked, drain. Once drained, put in back in the pot, and add another tablespoon of butter spread to the pasta. Then add the summer squash and gently combine. To complete the dish, add a small handful or two of fresh parmesan cheese and combine.

When you plate the pasta, season with additional and black pepper and parmesan if you desire.

This is such as easy dish to prepare, and is another great way to use up all the summer squash that is so abundant at the farmers market!

I hope you enjoy!

Vegetable Stir Fry with Hoisin Sauce

I was getting tired of the same old stir fry and decided it was time to venture out a bit. In the past, I've come across stir fry recipes with hoisin sauce in them, but was reluctant to try it because it sounded "too different." That was until I asked a friend who said he had used it and found it to be to his liking (thanks Mark). So tonight I decided to try it out on my family. The result.....they liked it! Stephe gave it 4.5 out of 5 stars and Kyle gave it 4 out of 5 stars. Kyle's suggestion for next time was to put it over noodles instead of rice. So next time, noodles it is. With all the fresh vegetables available this time of year, simply choose your favorites and go for it. The possibilities are endless.

Vegetable Stir Fry with Hoisin Sauce:

Ingredients:

3 Tbsp. hoisin sauce (found in the asian food section of grocery store - even Walmart has it)

1 Tbsp. sesame oil

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

2 Tbsp. agave nectar (or honey)

3/4 c. vegetable broth

2 cloves garlic, minced

1 tsp. fresh ginger, minced

1 Tbsp. corn starch

1 onion, or 4-5 green onions, chopped

4 cups of vegetables of your choice (zucchini, peppers, summer squash, mushrooms, broccoli, etc)

To prepare:

In a small saucepan, over medium heat, combine all of the ingredients, except the vegetables. Let the mixture simmer about 5-7 minutes, until the mixture thickens. Then remove it from the heat and set aside.

Meanwhile, you should have your rice or noodles cooking.

When your rice/pasta is about 5 minutes from being done it is time to cook the veggies.

In a large skillet (or wok if you have one), over high heat add 1 Tbsp soy sauce and 1 Tbsp sesame oil and add your vegetables. Cook for 2-3 minutes. Then, add the hoisin sauce mixture over the vegetables and stir to coat. Let cook for another 2-3 minutes until veggies are cooked, but not overcooked. (Nothing worse than mushy stir fry veggies).

If you are going to make this with noodles, I would suggest adding your al dente noodles into the veggies and sauce, stir to coat the noodles, and serve. Yummy! I can't wait to make this again :)

Happy cooking!

Old Settlers Beans

This is an old recipe of my mother's that needed a "redo." The original recipe was loaded with way too much sugar, along with ground beef and bacon.

I always liked this recipe as a kid growing up, but decided that it was time to make it vegetarian and cut down on the sugar.

I eliminated the bacon, added some "vegetarian crumbled meat (found by the Boca Burgers at your grocer) and substituted agave nectar for the brown and white sugar. Both my guys gave it 2 thumbs up, which means I can pass it along to you. :)

Old Settler Beans:

1 can kidney beans

1 can butter beans

1 can vegetarian baked beans

1 medium onion

1 cup agave nectar

1/4 cup ketchup

1/2 tsp mustard

2 tbs. molasses

1 bag of "vegetarian meat substitute" You could also use Boca Burgers and break them into pieces. You could also make this without a meat substitute and it would be good too.

Drain the 3 cans of beans. Put all the ingredients in a slow cooker. Stir to mix all the ingredients. Cook on low 3-4 hours, or until cooked through.

At our house, we make a meal out of this dish. A slice of whole grain bread is all you need.

Enjoy!