Leftover Buttermilk?

Last week I had a lot of leftover buttermilk. I made a double batch of apple cinnamon buttermilk pancakes, but I still had some leftover. I found this buttermilk blueberry muffin recipe and made it yesterday. The muffins were delicious and definitely worth making again!

Butternut Squash Muffins

I have tried to get my family to eat butternut squash, I think it is delicious, they do not. They loved these muffins though. I wish I had pictures, but we ate the entire batch in less than 24 hours.
When making the muffins be sure to note the comments, 1/2 pound of puree=1 cup. I roasted the squash in the oven along with a yam while we were eating dinner. It was much easier than peeling and chopping and I *think* it maintains more nutritional value.

Vegetarian Chili Recipes

I have three chili recipes for the crockpot.
This one is our current favorite:


Veggie Chili (Fix-It and Forget-It Cookbook)

makes 6 servings

2 qts. whole or diced tomatoes, undrained (USE diced only)

6 oz. can tomato paste

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green peppers

2 garlic cloves, minced

1 tsp. salt

1 1/2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

3 tbsp. brown sugar

15 oz. can of garbanzo beans

(I also added a can of black beans too!)

1. Combine all ingredients except beans in slow cooker.

2. Cook on Low 6-8 hours or High 3-4 hours. Add beans one hour before serving.

Variation:

If you prefer a less tomatoey taste, substitute 2 vegetable bouillon cubes and 1 cup water for tomato paste.

Here is another recipe. It is also good, but much thicker and the flavor is not as good.

A friend just emailed me another recipe that we will try in the next few weeks. I will post it soon.

Eggplant-Artichoke Parmesean

I made this recipe yesterday in the slow cooker. I found it in my Southern Living Ultimate Quick and Easy Cookbook, this is a great book even for vegetarians.

I don't have time to re-type the recipe but it was basically layering one sliced eggplant with artichoke hearts and 1 cup of mozzarella and 1 jar of marinara, sprinkle fresh parsley and oregano on top. You then cook it all on slow for 5-6 hours.

I used frozen eggplant b/c it's not in season. I cut up the artichoke hearts even though the recipe does not specify.

It was really good! I served it with spaghetti and everyone liked it. There is not much leftover which left me scrambling for dinner tonight.

Some yummy baked goods

I found & tried this pumpkin bread recipe on Savory Seasonings. Overall I like it. I use 1/2 whole wheat flour and also add some wheat germ. I like that it uses the whole can of pumpkin puree and that you get two loaves at once.

Make sure to modify the cloves amount. Cloves are very strong and 1 tsp is way too overwhelming. I used 1/4 tsp, but 1/2 tsp would probably work too. I also made it using pumpkin pie spice as a substitute for the all spice, nutmeg, cinnamon and ginger.

This is my favorite banana muffin recipe. I am a serious choco-a-holic.

Baked Ziti

This is a great recipe for children (adults like it too). I modify it by not putting sausage in at all. Sometimes I put veggie sausage in. I also don't add the green bell pepper as I really don't like bell peppers.

I served this Wednesday night with some garlic bread and salad.

Slow Cooker Meal: Hearty Fish Chowder

I found this recipe on Yum Sugar. I cooked it for dinner Monday night. It was easy to assemble in my crockpot and did not take up too much time. My two year old was awake when I did it and grouchy as she is on a nap strike.

I liked it, my husband liked it and my toddler even ate one small bowl.

We had leftovers tonight and it was still good! I left out the powdered milk because my husband could not find it at the store. I will definitely make it again. I also used Tilapia instead of Cod, because it is more readily available where I live.