Roasted Eggplant Relish

My friend, Jamie, sent this to me. I want to put it in here so I remember to use it. She said it is a great chip dip, but even better in a quesadilla!

1 large eggplant
1 red bell pepper, quartered
7 oz grape tomatoes
4T olive oil
1/2 small onion, diced
1/2 tsp ground cumin
1 T  chopped mint
2 tsp lemon juice
1/2 T apple cider vinegar

Preheat the oven to 400*. Cut the eggplant into 3/4- 1 1/4 inch dice. Place on a baking sheet with the bell pepper and tomatoes. Drizzle with half the olive oil and season with sea salt and freshly ground black pepper. Bake for 25 minutes or until the eggplant is tender and cooked through.

Remove the vegetables from the oven and set aside until cool enough to handle. Remove the skin from the bell pepper strips (Jamie didn't do this). Then chop and strip into 4-6 smaller pieces. Place in a bowl with the eggplant and tomatoes, onion, cumin and mint. Drizzle in the remaining olive oil, the lemon juice and vinegar. Season to taste with sea salt and pepper then toss to combine.

Using a fork, mix the ingredients together to give a roughly cut, chunky texture. Alternatively, for a smoother relish, blend the mixture in a food processor.

Cover and refrigerate until ready to serve. Makes about 2 cups.

Ben's Favorite Sloppy Joes

It is not often I make sloppy joes, but apparently THESE are the best Ben's ever had:) I'll take that! I just wanted to make sure and document what on earth I did in hopes of duplicating it someday:)

1 lb ground turkey
1 onion, chopped finely
1 green pepper (I used a poblano)
famous daves steak and burger seasoning
1 T dijon mustard
1 T worcestershire sauce
1 can tomato sauce
Barbeque Sauce to taste
2 T. roasted garlic medium salsa

Brown the turkey with onions and pepper. Add seasonings and sauces. Let simmer. Adjust accordingly:)

Ham and Cauliflower Casserole

I have been making this recipe for years, but have never gone through the trouble of measuring:) So, keep in mind these amounts are flexible, but you'll get the jist!

4 cups cauliflower florets, steamed to tender crisp (I just use a chopped head of cauliflower)
2-3 cups cubed cooked ham

1/2 cup finely chopped onion
1 1/2 cups mushrooms, sliced (we leave this out)
2 tablespoons butter
1-2 tablespoons flour (I use whole wheat)
1 cup milk
salt and pepper
1 cup cheddar cheese, grated (last time I used Monterrey Jack and it was good too!)
1/2 cup sour cream
1 tablespoon dry breadcrumbs (I use whole wheat panko)
salt and pepper

Mix chopped cauliflower, ham, onions and mushrooms, if you are using them.  Season with salt and pepper. Melt butter in a sauce pan and stir in the flour.
Stir in the milk and cook until it has thickened.
Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
Pour sauce over top.
Preheat oven to 350°F. Sprinkle with crumbs.
Put in the oven for 30-40 minutes or until heated through.

Pieper Famous Breadsticks

Maybe they're just famous in our house? BUT, anyone who grew up with Ben knows you can't have split pea soup without Mom's favorite breadsticks... So, I thought I would include that recipe too... just in case you were wondering, or if you're like me, you have lost this recipe a million times!

1 1/2 c. warm water
2 T sugar
1 T yeast

Mix the above 3 ingredients and dissolve.

add:
1 t. salt
appox. 3 c. flour (soft, not sticky dough)-- we use 1 c. whole wheat and works just fine!

Melt 1 cube of butter in a large cookie sheet. Roll dough into a rectangle and cut into strips with a pizza cutter. Lay the strips in the large cookie sheet. Let rise 1 hour. Sprinkle with garlic salt and parmesan. Bake 400* 15-20 minutes.

Split Pea Soup

Just realized I have a ton of recipes in my email from years and years of asking people for a recipe I tried and loved. (OR in this case, a recipe Ben LOVES and requests every 6 months or so!) I thought it would be nice for all of us to have some of the Pieper family favorites, most especially:) So, feel free to add some of the recipes you have from growing up, or just your "go to's!" I need to change it up a bit (again...)

• 2 1/4 cups split peas
• 1 onion, diced
• 2 stalks celery, diced
• 2-3 carrots, diced
• 1 tsp salt
• 1/4 tsp pepper
• Ham hock
• 2 quarts water
• Bring ingredients to boil. Place lid on and simmer on low for 11/2 hours

I actually threw these in the crockpot today before church on LOW (6 hrs) with a ham hock and it's perfect!

Antipasto Quinoa Salad

I just got creative today I guess and threw together this salad for lunch.  It turned out really tasty so I thought I'd share...

"Antipasto Quinoa Salad"

1 cup quinoa

2 cups water

Add together in a saucepan. Heat until boiling, then reduce heat and simmer for 15 minutes or until quinoa has "tails." (The grain separates a little when cooked). 

Cool the quinoa then add:

1/4 c. fresh, sliced mushrooms

1/2 can of olives

1/4 c. banana peppers

20 slices of pepperoni

8 oz cherry tomatoes

1/2 c cubed mozzarella cheese 

your favorite Italian dressing, to taste

Toss together and enjoy!

Pumpkin Pancakes

Ingredients:
1 cup flour
1 1/2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 Tbs vegetable oil
1 Tbs vinegar

Directions:
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

yields about 6 pancakes

Pumpkin Pie Oatmeal

To bring in the month of October, the “official” pumpkin month in our house, I made up this recipe for our breakfast. I was so pleased with how it turned out I had to share it here. It was delicious hot that morning, but even more delicious the next day when Lucy and I had it cold for our dessert after lunch. I love it with walnuts or pecans and a sprinkle of brown sugar. Some other yummy toppings might be raisins, chocolate chips, whipped cream, the possibilities are many. I would definitely eat it plain for dessert after any meal. It was that good. The following recipe would be for one person. I quadrupled it for our family.

1 1/2 cups milk, divided
1/4 tsp. salt
1/2 cup old fashioned oats
1/2 cup pumpkin puree or canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1/2 cup brown sugar
1/4 tsp. vanilla
1 egg

Mix everything EXCEPT 1/2 cup of milk and egg in a sauce pan over medium heat. Cook until thick and starts to boil. In a small bowl, beat egg and 1/2 cup milk together. Stir egg mixture into oatmeal mixture and cook for three more minutes. Serve hot or cold with desired toppings.

Microwave Hollandaise

This is another recipe from LaJean that I have had written on scratch paper in the kitchen forever! It is fast hollandaise and very similar to the real deal without all the fuss!

1 cube of butter
3 T lemon juice
2 egg yolks

Melt 1 cube of butter in the microwave for 45 seconds. Add 3 Tbsp lemon juice, 2 egg yolks. Microwave eery 10 seconds for 4 or 5 times, stirring between each session. Let set for 1 minute.

Pieper Coleslaw

I have had this written on a sticky note several times and just wanted to put it in here so that I can remember it forever! Mom's Coleslaw is my favorite:)

1/4 c. sour cream
2 c. shredded cabbage
2 T. mayonaise
1/4 t. seasoned salt
1/4t. dry mustard
dash of pepper
1/2 onion, minced (less if it's a really powerful onion)
1/4t. dill
1 tomato seeded and diced

This may appear a little dry at first, but after 15 minutes, it is perfectly moist. We have also used greek yogurt in place of sour cream.

Quinoa Porridge

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup milk
• 1/4 teaspoon vanilla extract
• 1 dash cinnamon
• 1 tablespoon maple syrup
• 1/4 cup blueberries
• 1 tablespoon peacans, toasted and coarsley chopped

Directions

1. Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer until tender, about 15 minutes.
2. Mix in the blueberries, remove from heat and top with the peacans. 

From: http://www.closetcooking.com/2008/02/quinoa-porridge.html

Quinoa Muffin Bites

Ingredients:

• 1 cup uncooked quinoa – then cook it.
• 4 tbsp ground flaxseed
• 4 tbsp chia seeds
• 1 cup unsweetened original almond milk
• 2 mashed bananas (I used this because I am out of applesauce and had some ripe bananas to get rid off) <– this is where the extra carbiness comes from. EDIT – If you use applesauce use 1/2 cup no sugar added 

Directions:

• Pre-heat over to 325.
• Cook quinoa according to directions.
• Mix everything together.
• Pour into non-stick muffins tins (or spray with non-stick spray).
• Drop in berries of choice – I did blueberries and raspberries.
• Cook for 35 minutes (longer cook time from the bananas – also more bakes than normal).

Quinoa Grape Salad

Step 1

Mix quinoa, grapes, hazelnuts and green onion in a medium bowl; set aside.

Ingredients:

3 cups Quinoa, cooled

1 1⁄2 cups red and green seedless grapes, cut into quarters

1⁄2 cup dry-roasted hazelnut, coarsely chopped

1⁄4 cup Green Onion, chopped

Step 2

In a small bowl, whisk olive oil, lemon juice, fructose, and salt. Pour dressing over quinoa mixture and stir to combine.

Ingredients:

1⁄4 cup Extra Virgin Olive Oil

2 tablespoons Fresh Lemon Juice

1⁄2 tablespoon granulated fructose

1⁄4 Salt

Step 3

Cover and refrigerate for 30 minutes before serving. Makes 6 servings.

From: http://www.healthymomskitchen.com/healthy-salad-sophisticated-picnic/

Coconut Cookies

1 3/4 cups - dried coconut
3/4 cup - ground almonds
3/4 cup + 2 tablespoons cashew or almond flour (you can grind your own if your blender is strong enough)
3/4 cup - maple syrup
1/3 cup - coconut oil
1 1/4 teaspoons - vanilla extract
1/2 teaspoon - almond extract
pinch of sea salt

Mix together dry ingredients. Add wet ingredients to the dry mixture and mix thoroughly. Place small scoops onto teflex sheets and press down. Dehydrate 1 day. Transfer to dehydrator screens and dehydrate 1 more day.

Chocolate Cookies

2 1/2 cups - fine cashew flour (I used almond flour - you can ground up your own if your blender is strong enough)
1 3/4 cups - oat flour (put some oats in the blender)
1/2 cup - raw cacao powder (I used Nestle powdered chocolate for baking)
1/4 cup - water
3/4 cup - maple syrup
1 tablespoon - vanilla extract
1 teaspoon - sea salt
*optional 1 cup - chocolate chips or mint chips

Mix all ingredients in a bowl. Stir in chips. Form into 3 inch cookies. Dehydrate on screens overnight at 118 degrees.

Snack Bars

4 3/4 cups - almond crumbs (ground up almonds, almost flour like)
3 cups - cashew pieces
1 cup - hemp seeds
1/2 cup - flax seed, soaked and drained (or ground up into flour)
1 teaspoon - sea salt
1 teaspoon - vanilla extract
1 3/4 cups - agave
1/2 cup - cacao nibs (or other chocolate pieces)
1 cup - goji berries, soaked no more than 15 minutes and drained (I used chopped up dried strawberries)

Mix all ingredients in a large bowl until incorporated. Spread evenly on a parchment lined sheet, set on dehydrator screens and dehydrate over night. Loosen sides and turn onto cutting board. Cut into bars. Return to dehydrator screens (with no parchment) and dehydrate overnight.

Zucchini Bites

Found these on Pinterest too! They are soo good that Ben, Isaac, and I ate a whole batch before dinner!I think its safe to say I like them more than other savory snacks like potato chips or something like that... The only thing I changed was adding 1/4 c. cheddar AND 1/4 c. parmesan. I also used panko whole wheat bread crumbs. So, here's the photo and link...
http://curiouscountrycook.blogspot.com/2012/03/zucchini-tots.html