Spaghetti Squash Bake

Even the 3 year old loved this one.
It makes a ton, but is really only 4 adult servings.
To stretch it out add a salad or bread.
However, we think you'll love it just that way it is.
Be prepared for no leftovers.

*4 Cups cooked spaghetti squash {350 for 60 mins} {I did 375 for 60 mins & it was perfect}
1 Cup baby spinach- or more if you prefer
1 Cup sliced mushrooms
1 Cup all natural marinara sauce
1 Cup cooked quinoa {Combine quinoa & 2 cups water. Boil. Simmer 20 mins}
1 lb cooked turkey
1/4 Cup Choice of pecans or sliced almonds
Italian seasoning
Parmesan Cheese

Preheat oven 350.
Combine quinoa & squash and seasoning. Stir in spinach, mushrooms, marinara sauce, turkey, and pecans or almonds. Place in baking dish and cover with foil. Bake for 15 mins. Remove foil and bake 5 more mins to toast pecans or almonds.

Serve hot. Sprinkle with Parmesan cheese.

*Note: One spaghetti squash should yield 4 cups

An Easy Vegan Cuisine: Rice Waffle with Vegetable Melange

With or without the veggie melange (mixture) the rice waffles are a great way to get whole grains. My whole family loved the waffles-even with syrup. And surprisingly everyone loved the vegetable mix - 'twas only the adults who ate it on the waffle.


Waffles: Mix and cook
2 cups cooked brown rice
1 cup whole wheat pastry flour
1 T mellow miso mixed with 3 T water (miso is a soybean paste used for flavoring)
1 cup water
** I'm going to make these the next time I have leftover rice. The girls demanded them for breakfast the next day.


Vegetable Melange
Sesame oil(recipe doesn't say how much. I used enough to cover bottom of pan)
1 Cup half moon onion slices
1 Cup seitan, thinly sliced (seitan is a wheat protein)
1 Cup carrots, sliced
1 tsp shoyu (organic soy sauce)
2 Cups broccoli florets
2 tsp dark sesame oil
Sliced black olives (optional)

Heat oil in a skillet over medium-high heat. Add onion and saute 2 mins. Add seitan and saute 1 min. Arrange carrots on top of onions and seitan, add 3 Tablespoons water to pan. Cover and simmer for 7 mins, adding more water is it gets too dry. Add shoyu and broccoli to pan, simmer 3 mins. Stir to combine ingredients and remove from heat. Stir in sesame oil.

Place a waffle on the plate, topping with a heap of sauted veggies. Sprinkle on olives if using.


Miso, seitan, shoyu can be found at Whole Foods, Raley's Organic aisle, etc)

(Recipe taken from The Kind Diet by Alicia Silverstone)

Nobel Peace Prize Idea ( if I do say so myself)

A year ago I thought I'd be smart and plan a month of meals - the goal being to eliminate planning each week to just once a month. The menu only included supper because who really maps out breakfast, lunch and dinner? At the end of the month I realized I was a genius. (OK, you caught me. I already thought I was - cuz I'm a firstborn.)
What was my idea worthy of a Nobel Peace Price?
Use the menu three months--creating a seasonal meal plan system.
Fall: September - November
Winter: December - February
Spring: March - May
Summer: June - August

The biggest headache of meal preparation is the thinking,deciding and list making. With every meal decided, grocery shopping is a cinch. With my three month plan, I only have to think 4 times a year!! (now you're thinking I'm a genius too! and a QVC personality) I've added breakfasts and lunches - which are usually the same for every season.

Why even care enough to plan tomorrow's meals- led alone next month's? I have an internal drive to create an eating experience with every bite my family takes. When food/meals are esteemed, flavors are relished, and the act of eating is enjoyed, I believe we will
*learn to appreciate the "hands that prepare it"
*know when to say when
*enjoy a great variety of foods
*and much more

Personally, I feel its my role to be the best chef of Ardenland that I can. In fact, it's become a hobby to learn new recipes and attempt new cuisines.

But in all honesty, the best part for me is TIME EFFICIENCY. The time I save by thinking four times a year - instead EVERY DAY - allows me to do other things with my life BUT still provide a quality food service for my clientele. :)

The peace of knowing what's for supper at 9:00am is noble indeed!

TO DIE FOR Oatmeal Pancakes

We got a gift of Great Harvest Oatmeal Pancake for Christmas. Matt loved it so much he challenged me to find a recipe. I found this somewhere in lala-land.

The easiest pancake mix ever. I sometimes combine the dry ingredients in the evening to make it faster in the morning. I could make them everyday and my family wouldn't complain.


1 C wheat flour (whole wheat pastry flour makes them good too)
1 C old fashioned oats
1/4 C wheat germ (opt if you don't have)
1 T brown sugar (optional: sugar)
1 tsp baking soda
2 egg whites (accidentally used 2 eggs once and turned out fine)
1 egg (option #2: replace with flaxseed meal: mix 3 T water w/ 1tsp flaxseed meal. Sit for 1 minute.)
2 C milk
1/4 C canola oil

Stir dry. Stir wet. Mix.
I usually double this for the four of us plus some leftovers. Enjoy.

Let me know what you think. Were they to die for?

Homeade Crackers

At $3.00 a box, crackers are a big expense, but necessary ingredient, on my shopping list. I just found this recipe and will try it this week. I think the girls will enjoy participating in making the snack they love best.

http://www.choosingvoluntarysimplicity.com/the-easiest-crackers-i-have-ever-made/

Homeade Granola - Great as a cereal, yogurt or ice cream topper

6 C quick oats
1/2 C maple sugar (for you non-vegans use regular sugar:)(no I'm not vegan -just the recipe)
3/4 C wheat germ
1/2 C cocunut
1/2 C sesame or sunflower seeds
1 C chopped nuts
1 C raisins
1/2 C safflower oil (highly recommended, but can use other oil)
1/3 C maple syrup (sweet) OR 1/3 C brown rice syrup (found at Sunflower or Raley's)
1 1/2 tsp vanilla

1. Spread oats on baking pan - bake 10 mins. Transfer to mixing bowl. Add sugar, wheat germ, cocunut, seeds, nuts, raisins. Mix well. Add oil, syrup, vanilla. Mix until moist.

2. Spread half mixture on baking sheet. Bake 5 mins. Stir. Bake 5 more mins - until browned evenly.
Cool on pan. Transfer to bowl. Bake other half of mixture the same way.

My culinary skills have come a long way since becoming the head chef in Ardenland. I've learned to experiment and be adventurous. It's my pleasure to share with you my messes and success for your dining pleasure.