Brown Rice and Pinto Bean Patties

I believe that you can never have enough finger food recipes in your back pocket. Especially those ones that conveniently use up leftovers.

This recipe uses leftover pressure cooked rice and beans, so the texture is soft and the beans and rice are already cohesive. A shortcut to making a patty that holds together without egg. Yay!IMG_20121217_151310

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Simple Barley Soup

Waldorf kindergartens throughout the United States serve a version of this soup weekly. Imagine that many children sitting down to warm bowls of nourishment. We have enjoyed this soup regularly for at least 12 years. It always brings back memories of kindergarten. Continue reading

Two Winter Squash Recipes from Rosalie

Pumpkin Pie Breakfast Pudding

Yum!! I don’t usually do a post straight from another blog, but when Rosalie of The Joyful Pantry posted this super fun and delicious recipe for Pumpkin Pie Breakfast Pudding about a month ago, I knew it was a winner, both for me and possibly every child I have ever cooked for. I love those recipes that are healthy enough for breakfast and can also double as dessert!

First, I tried it her way for my teen friend Emily. I think I tried the pumpkin pudding version, but both versions are very similar. The only thing I changed was to replace the agave nectar with maple syrup. Plus I used thick rolled oats. I fell in love with it.IMG_20121130_142635

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Simple Baked Burritos

I am sure most of you have a version of this baked burrito recipe. This is just to serve as a reminder. I recently unearthed it from my college potluck days so that I could feed two teens. Of course, they loved it.

Baked burritos are super easy, it just takes a little time getting all the fillings together. However, you will end up with a yummy burrito casserole that seems to satisfy just about everyone.  Keep a package of tortillas in your freezer to pull out when you have leftover beans and rice to make a super easy meal.

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Baked Quinoa with Lentils and Squash

Baked grains are a wonderful addition as soon as the weather starts getting cooler. I learned this method from acupuncturist and chinese herbalist Sharon Gray. You can find her over at belly & soul. The same method can be used for a variety of different grains, vegetables and seasonings. This week we had quinoa and lentils. One of my favorite combinations. Add to that some of the winter squash that’s in abundance right now and it’s super satisfying.

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