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Monday, June 27, 2016

Sauteed Salmon

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This was one of the best ways I have had salmon. My hubby had it with the feta and I had it without.

olive oil
fresh lemon
almond meal
salt and pepper
salmon filet

Optional: For the topping: chopped nectarine, fresh basil , optional (feta cheese)

Heat your skillet either with pam or olive oil. I used olive oil because it gives it nice flavor.  Dip the filet in almond meal on both sides pressing it into the fish lightly.  Place in the heated pan and sprinkle with salt and pepper. Cook 3-4 minutes on each side until done. Squeeze some fresh lemon over the filet.

For a topping or a side dish chop up a nectarine adding fresh basil. Add feta if desired.

Grain free almond bread

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I received this recipe from my niece. It is grain free and tasty and quick to whip up!

2 & 1/4 cup almond flour (meal)
1/2 tsp baking soda
1/2 tsp of fine textured celtic sea salt (I just used normal salt)
5 large eggs
1 Tablespoon of apple cider vinegar
1 Tablespoon of extra virgin olive oil
1 & 1/2 Tab of sweetener if desired (honey, or maple syrup or sugar). I just used a tiny bit

Grease a 9 by 5 loaf pan with olive oil . Place parchment paper on the bottom. Preheat the oven. Cook at 325 for a glass pan or 350 F for a metal pan. Mix the dry ingredients. Mix the wet ingredients. Combine them both and pour into the pan. Bake for 35-45 minutes or until a toothpick comes out clean---I may have cooked mine a bit more because I wanted the golden color.

Remove from oven when done. Place on a cooling rack. After it has cooled a while loosen the sides with a butter knife and turn over to slip it out. I only waited about ten minutes , but some people wait anywhere between 30 minutes and longer. Mine was nice and firm so I only waited about ten minutes.

The loaf comes out about 2 inches or a bit more in height. People have said you only fill the pan half full or it will not cook properly. Don't open the oven until near the end of the cooking time . I might try it in a slightly smaller pan next time to see how it turns out. Either way this is nice!

Wednesday, June 22, 2016

Raw summer tomato sauce for pasta

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My husband made this dish which he found in this months AARP magazine. I can't eat some of the ingredients, but he loved it.  Here is what he said:

I tried a really good simple thing called "Raw Summer Tomato Sauce for Pasta".  It was really good, but will leave you with serious bad breath, so make sure you have some gum or mints on hand.

2 lbs. ripe tomatoes at room temp.
2-3 garlic cloves
1/2 teaspoon salt
6 large basil leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Grated cheese (optional)
Good also with some canned salmon or fresh--Optional!

Cut the tomatoes into 1" chunks, capturing the juice in a large mixing bowl.  Smash the garlic and peel; then chop it finely and crush with a little of the salt into a coarse paste.  Scatter the garlic over the tomatoes and mix gently.  Chop the basil leaves and scatter on the tomatoes.  Sprinkle the red pepper on top and mix.  Pour in the oil, mix again, and let stand for 1-2 hours.

Toss into pasta and enjoy with a glass of wine!  You can add salmon or chicken if desired.

Tuesday, May 31, 2016

Sweet potato red lentil delight!

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This was a tasty dish---it has a nice combo of spices with coconut milk, sweet potatoes and red lentils---we loved this.  The only thing we omitted by accident was the garlic and I think I just might prefer it this way! 

It can be found here:

Saturday, February 13, 2016

pulled BQ carrots from veganosity

This is awesome ---a pulled BQ sandwhich made of carrots and onions and not pork!! But the flavor is out of this world. I had it today with my home made fresh slaw and a bit of hummus. I can't say enough about it.  Here is the link:

Things I altered in mine---use 1/2 the white pepper and no cayenne or other pepper from adobe. Used pizza sauce in place of the regular (this may have added a lot of heat). Used lemon instead of lime. Used 1 bag of the shredded carrot and cooked it an extra 25 minutes allowing some browning by removing foil last 5 min.

Pulled BBQ-Carrots with Homemade BBQ Sauce! Yes! This recipe is made with carrots and red onion. It's so meaty, chewy, healthy, and delicious. Perfect for the Super Bowl game. My non-vegan husband loved it!

Tuesday, January 19, 2016

vegan shepherd pie

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I put these in the extra large muffin tins and made 6 individual ones. However my hubby and I eat two each ;-).

I got this from a facebook video. They placed theirs in a nice deep Pyrex pie dish .   However the instructions said to place it under the broiler and there are sometimes warnings given about this. Therefore I put mine in the extra large muffin tins.

Ingredients and Directions:

4 baking type potatoes--or equivalent cubed. Boiled till soft

3 carrots chopped
3 celery stalks chopped
1/2 onion

Saute these three in oil about ten minutes until done


2 cups of chopped mushrooms
4 cloves of garlic, chopped
salt and pepper to taste
1 Tab tomato paste (or ketchup)
1 Tab flour (or you can use cornstarch--I probably use close to 1 and 1/2 to 2 Tab cornstarch)
1 tsp fresh sage (I used some dried--less)
1 tsp fresh thyme (I used some dried--less)
2 cups vegetable broth
splash of red wine

Add the mushrooms and garlic to the cooked carrot mixture. Sautee for a bit until the mushrooms are about done. Add the paste and flour and seasoning  mixing nicely. Add the broth and wine and stir until thickened. It may take 4 minutes or so.
Place the mushroom carrot mixture in the bottom of the pan you are using (I sprayed with pam first).

Meanwhile mash the potatoes with 1 cup of almond milk (or whatever milk you prefer) and 2 tab of vegan butter (I forgot the butter) and salt and pepper. Mash, adding more milk if needed. Spread mashed potatoes over the mushroom carrot mixture in a broil proof pan. Spray the tops of the potato with pam and make a slit or two in the middle of the potatoes. Broil 10-15 minutes---for the cup cake version I did about 6 minutes. Cool a little bit and then serve.

go here for the video:

Monday, January 11, 2016

Gluten free cornbread in a mug

1/4 cup GF bisquick mix
1/4 cup self rising cornmeal
1 tablespoon flax seed meal (I used about a rounded 1/2 tab and 1 tab water (or sub one egg white)
1/4 cup milk or almond milk
3-4 teaspoons oil
1 tablespoon honey


Spray large mug with some oil or pam.   In a separate cup mix the flax seed meal and water and allow to thicken (or you could substitute one egg white if you don't have flax seed meal) while you are doing mix the rest rest of the recipe--

In a bowl mix the self rising cornmeal (make sure it is GF), and the bisquick. Make a well and pour in the milk, the oil (I used olive oil) and the honey. Add flax seed mixture and pour into the greased  large coffee mug and Microwave 1 minute.

I slipped mine out of the mug, but you could eat it in the mug too.

Mine was done in one minute and still moist. You may have to experiment because microwaves vary. I forgot the honey so I just spread some honey on it. I have not tried it with the honey in it!  If you don't have self rising cornmeal you could try adding 1/4 teaspoon salt and 1 tsp baking powder and use regular flour instead of bisquick (which I have not tried--) Mine came out perfectly with the self rising cornmeal and bisquick.

Friday, September 18, 2015

Chili with Summer squash and red beans and Arborio rice

I love this and found the recipe Here

The only things I did differently--I substituted Arborio rice for the farro since I have to be GF. I also used  smoked paprika combined with regular paprika and for the paprika in the recipe.

Monday, September 7, 2015

Oriental vegetable Pasta stir fry

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Serves 4

4 cups dried pasta
1 tab olive oil
2 carrots thinly sliced
1/2 to 1 inch piece of fresh ginger root (depending on how much you like) , thinly sliced
1 large onion thinly sliced
1 garlic clove, thinly sliced
3 celery stalks , thinly sliced
1 small red bell pepper , seeded and thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 frozen package of Birdseye oriental veggies


1 tsp cornstarch
2 tbsp water
3 tbsp soy sauce (I use the low salt kind! and GF)
3 tbsp dry sherry
1 tsp clear honey
dash of hot pepper sauce (optional)

1. Cook pasta as per package directions--you want a bit firm
2. Cook onion, carrot, garlic , celery, bell peppers over medium heat for two minutes or so  Microwave the Birdseye oriental veggies until not quite done. Add to the pan along with the ginger. Stir and cook for a few minutes blending the flavors.

3. Put cornstarch in a small bowl and mix with the water until a paste is formed. Stir in the soy sauce, sherry, and honey. Pour the sauce into the pan stirring well , blending with the veggies. Add a dash of hot pepper sauce if desired.

4. Mix with pasta individually or as desired.

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Vegan cheesy pasta spiral dish

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This was very flavorful---pictured are GF noodles.

Serves about 4 depending on the size of portion you eat!

1/4 to 1/3 cup of cashews soaked in 1 cup of water (this will be for 3-4 servings)
1/3 of a large onion
1 box of mushrooms (I think the 8 ounce kind)
1 teaspoon minced garlic
fresh spinach--a good sized bowl full or however much you desire
balsamic vinegar
soy sauce (GF kind for those not eating gluten)
Cherry tomatoes --however much you desire
Pasta--as much as you desire to make 3-4 servings
Salt and pepper to taste.

1.Early in the day or one hour before cooking the pasta- Soak the cashews all day or just nuke in the microwave for 30-60 seconds and let sit and hour. Then drain off the water BUT SAVE THE WATER> puree in a processor or blender adding the water until it is a nice smooth cheesy consistency.

2. Heat oven to 400 degrees . Slice the tomatoes in 1/2 or in 1/4 depending on size. Bake for 20 minutes in oven.

3. Meanwhile heat pasta water and cook pasta according to packaged directions.

4. While pasta and tomatoes are cooking get out a skillet (I prefer iron). Saute the onions and mushrooms until they start browning nicely.About ten minutes. Add the garlic. Sprinkle with balsamic vinegar and soy sauce--just enough to aid in the flavor and browning.  Add the spinach and stir allowing it to wilt.

5. Drain pasta when done. I just mix individual servings with the "cheese-cashew stuff" , tomatoes, and veggie mix. Add salt and pepper to taste.

White wine minestrone---Vegan

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This hits the spot for a tasty fall soup. The white wine gives it a great flavor! I found part of this recipe in a monastery cookbook .

2 quarts of water
3 carrots (I used about 2/3 bag of the baby carrots chopped)
3--4 potatoes (I left the skin on mine
1 cup green beans (if using canned ones add at the end)
2 celery stalks
1 cup dry white beans
1 or 2 cans of  cannelloni beans
2-3 onions
1-3 cups of white wine (dry)
1 cup shell macaroni (I use GF)
tarragon, minced (I used between 1/2 to 1 teaspoon--it is to your taste)
salt and pepper
can also use a vegan Parmesan cheese substitute
Optional: potato flakes

1.Take the one cup of dry white beans and presoak over night or just cover with boiling water and let sit 1 hour and drain before adding to the pot. If you don't do this you will have to cook it a bit longer.

2. Wash and peel (or leave skins on if desired) vegetables. Cut them in small pieces. Pour water in large soup pot and add carrots, potatoes, celery and soaked, drained beans. Add the string beans if fresh ones are used, otherwise add them at the end in step 4.. Bring to boil and then reduce heat and cook 1 hour.

3. Saute the onions in a bit of olive oil (this adds flavor) and brown them ---this browning of them adds a lot of flavor to the soup. Add these to the soup after the soup has already been cooking for 1 hour or even after 1 hour and 20 minutes. After adding the onions cook for 15 minutes.

4. Add the one cup wine, macaroni , tarragon , salt and pepper. Add the string beans if you are using canned ones. Cook 15 minutes

5.Blend 1 to 2 cans of cannelloni beans and add to the soup---this makes the soup nice and thick---So depending on how thick you want it -use one or two. I used 1 can and added some potato flakes. Cover and cook for anther 10 or or 15 minutes or until the veggies and beans and pasta are all done. Add more wine if desired---I liked more like 2 cups.

5. Serve with a sprinkling of cheese substitute if desired.  You can use ground cashews, almond meal, or nutritional yeast if desired.

Thursday, August 20, 2015

Linguini Primavea --Vegan

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serves 4

14oz of asperagus or broccoli (chopped small bite size)
3.5 oz garden peas (baby)
2.5 oz edamame (I often use more)
1 LB linguini
olive oil (if desired)
1/4 to 1/3 cup finely chopped onion
zest of one lemon
1 cup coconut milk (lite or regular)
dash paprika
2 tab basil (fresh)
2 tab mint (fresh) or you can sprinkle the dried kind to taste
16 cherry tomatoes cut in 1/2 or in 1/4
lemon juice
sliced olives (if desired)
Italian seasoning

Cook asparagus or broccoli and edamame just until done . Set aside.

Cook pasta.

In a skillet add a bit of olive oil or pam and cook onion with lemon zest for 2 minutes without browning. Add frozen baby peas and add coconut milk, with some sea salt, and a dash or so of paprika. Bring to a simmer and shut off.  Add the pasta to the pan and add the rest of the veggies and sprinkle with the basil and mint. Drizzle with lemon juice and add oil if desired. Add olives if desired and sprinkle with Italian seasoning.

Wednesday, December 10, 2014

Lentils, apples, raisins, cranberry--a nice fall dish

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a really nice combo of flavors in this.  Not shown is the added cranberry sauce with which you top it!

1 cup dried brown or green lentils
2 and  1/3 cups water
1 teaspoon salt
1 clove garlic
 2 teaspoons olive oil OR water
2 teaspoons curry powder
1/4 teaspoon of Garam Masala or to taste--I forgot to measure it--I sprinkled it over.
1 carrot or a bit more 
1 small apple sliced [chopped without skin and without core]
1 handful of raisins
1cup  or more! cranberry sauce
salt and pepper to taste
Cooked rice


  1. Pick through and rinse lentils . 
  2. Mince garlic and chop onion. Heat olive oil in a medium pot over medium-low heat. Add garlic, curry powder, and garam masala, stirring once or twice until fragrant. Stir in onion, coating it well with spices. Cut carrot lengthwise and then into half moons 1/2-inch wide. Stir carrot into onion mixture and cook, stirring occasionally, until onion is soft and translucent.
  3. Add lentils, water, and salt to pot and bring to a boil over high heat. Reduce heat so lentils barely bubble, cover, and cook until lentils are very tender but still hold their shape. During the last 5-7 minutes of the cooking add the apple and raisins.
  4. Serve hot over rice or quinoa, topped with cranberry sauce. Keeps refrigerated for up to five days .
  5. [ idea from I changed it a bit.

Pan-seared Brussels sprouts with cranberries and walnuts

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nice fall dish/ cool flavors.

  • 1 package of frozen BABY  Brussels sprouts
  • ⅔ cup fresh cranberries

  • ⅓ cup pecans or walnuts
  • 1 teaspoon honey
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt &and pepper

  1. If using frozen baby Brussels sprouts you can cook according to package directions. Meanwhile cook cranberries 5 -6 minutes in pan with some oil and then add the cooked Brussels sprouts. Cook another 2 minutes or so to blend flavors.
  2. Add balsamic vinegar, honey,  and maple syrup. Stir to coat and remove from heat.
  3. Add walnuts and serve

Friday, November 21, 2014

Pumpkin creamed pasta

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I so love this dish. It is very creamy and tasty. I only added some fresh basil and garden peas to the recipe. It only takes minutes. Go here for the original and for added recipes!:

  • 1 lb. fettuccine pasta/ I used Gluten free regular rice noodles by Tinkyada
  • 1 cup raw cashews, soaked in water for at least 1 hour
  • 2 tbsp. lemon juice
  • 1 cup non-dairy milk, I used soy milk
  • 1 tsp. dried sage
  • ¼ tsp. fresh ground nutmeg
  • ½ cup canned pumpkin
  • (I added some fresh basil and frozen Baby garden peas after mixing the sauce into the noodles.

  1. Bring a lot pot of salted water to a boil. Add the noodles and cook until the way you like them
  2. In a high powered blender or food processor, combine the cashews, lemon juice, non-dairy milk and blend until smooth, about 3 minutes.
  3. Add in the dried sage, fresh ground nutmeg and canned pumpkin. Blend for another minute, until combined.
  4. JUST before serving, add the pasta to the noodles. Then add fresh basil and frozen garden peas if desired---I use the baby peas and they thaw out as you mix them into the noodles.

Coconut Chana Saag

 photo 3cf6fe13-175c-4915-b410-d8dee855925f.jpg This was excellent and my hubby who does not usually go for curry dishes went back for seconds! I did use the full fat coconut milk ;-)  I got the idea from\ Isa does it cookbook. I did change a few things--but her cookbook is great. Check your library and then buy a copy! I left out a few of her spices so check her book for the original.

1 teaspoon of coconut oil
1 medium yellow onion chopped
3 cloves garlic, minced or sliced
2 tab of fresh minced ginger (not sure how much I used)
1-2 tab of mild curry powder (I used a bit over 1)
1/2 tspsalt and black pepper (you can add more at end)
1/4 tsp garam masala
1/2 teaspoon of ground cumin
1    24 ounce can of diced tomatoes
1     15 ounce can of chickpeas, rinsed and drained (you can use more if you like)
8    ounces of Kale (can sub spinach but need more, or collards but they take more time)
14   ounces of coconut milk
(2 tab of fresh lime juice--I didn't have any and it turned out great)

basmati rice --serve the curry over some rice

Preheat 4 qt or larger pot---cook onion in oil for 5-7 minutes--light browned.  Add garlic and ginger--till fragrant about 30 secs.  Add the curry, salt, pepper, garam masala, cumin and toss to coat onions--cook a couple minutes.

Add the tomatoes, and chickpeas.  Mix well, cover and simmer about 5 minutes. Add the Kale and cook it until desired texture----it depends on the Kale.  Some kinds of Kale cook quicker--I had a tougher kind and it took at least 15 minutes and maybe 20.  Remove from heat and add coconut milk.  Stir well and let sit for ten minutes to let the flavors blend and get cool enough to eat!  Serve over rice.

Tuesday, November 18, 2014

Dilly Stew with added dumplings

 photo eee17b27-f3cd-4ab5-8fca-d74e70067cbd.jpg ...  photo 57112737-91d2-437e-9b5d-92afb082e806.jpg Here are some photos if you are not using dumplings--  photo f47822ff-d97b-401f-884c-c6ff455f7fd7.jpg This is such a tasty stew/soup--you don't miss the meat!  photo 0a1fa01b-fd0b-491c-b313-3b9ca2a0e3ff.jpg

If you are making the dumplings you need a tight fitting lid.

Dilly Stew

Coconut oil --        1 Tablespoon (optional)
Mushrooms--        8 ounces fresh sliced
Onion         ----       1 medium , sliced
salt             --           1/2 tsp or to taste
garlic         --            3 cloves sliced
Vegetable broth  -39 ounces if no added dumplings (I like My Essentials at Food Lion) or ADD 2-3 CUPS MORE if  having dumplings
Celery                      2 stalks sliced
Small honey gold   1 and 1/2 pound or a bit more of honey gold potatoes/ these are really small ones/ slice in half
Carrots                   1 cup or a bit more/ sliced (1/2 moon style is nice)
Dill (fresh)              2 tab fresh 
Sweet Paprika       1/2 teaspoon
Black Pepper         several pinches or grinds
Northern Beans     1 can drained and rinsed (or you could use navy beans)

flour or cornstarch or instant potato to thicken


1 and 1/2 cups flour                                                                  
2 teaspoons baking powder
1/2 teaspoon salt                                                              
1 tablespoon dried rosemary, finely chopped                          
3/4 cup unsweetened almond milk                                       
 2 Tab Olive oil   


1 and 1/2 cups GF Bisquick Mix
1 Tab crushed dry rosemary
2/3 cup unsweetened plain almond milk
2 tab oil
1 egg (can use a sub if you are vegan)

Prepare the stew

Using oil or a bit of water saute onions and mushrooms for 5-7 minutes until tender .  Add the garlic and celery and cook another 3 minutes.  Add the potatoes and carrots and all of the soup ingredients EXCEPT for the beans.  If using Instant Potatoes to thicken add some during this cooking time Cook covered for 30 minutes or  until the vegetables are tender. Thicken with more instant potatoes OR you can mix some  roux using 1/4 cup flour and a bit of broth or oil and then add it to thicken, cooking for a few minutes more until thickened.(If using cornstarch try using about 1/2 the amount ).  Once thickened add the beans.


Sift the flour, baking powder and salt together in a large bowl.  Mix in the rosemary.  Make a well in the center and add the milk and olive oil.  Use a wooden spoon to mix together until a wet dough forms.

NOTE-if doing GF sub GF Bisquick for the flour, powder and salt. Use the amounts above where it says Gluten free ones.

Once stew is ready , after mixing in the beans,  plop spoonfuls of dough on stew.  Make about 14 dumplings. Cover the pot TIGHTLY and cook for about 14 minutes.  The dumplings should be nice and firm.  Use your ladle to dunk them into the stew to coat them when they are done.

Ladel the stew into bowls and top with the dumplings---you can garnish with seasonings (ie dill)

Idea adapted from Isa does it  cookbook.

Here is a photo of the vegetable broth I like
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Butternut Squash and Bean Soup

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Only changes to the original recipe is that I added cumin and a tab of peanut butter--recipe is found  The cumin and peanut butter add some nice flavor to this dish!

Butternut Squash and Bean Soup
At this time of year I usually have 1 or 2 butternut squash in my pantry to add to a wide variety of winter soups.  It cooks quite quickly when chopped and adds a delicious flavor to soups. 
Preparation Time:  15 minutes
Cooking Time:  30 minutes
Servings:  4-6

1 onion, chopped
5 cups water
4 cups peeled and chopped butternut squash
2  15 ounce cans cannellini beans, drained and rinsed
1  14.5 ounce can chopped tomatoes
1 tablespoon soy sauce
1 teaspoon  basil
4 cups chopped fresh spinach
Freshly ground black pepper to taste
ME--sprinkled some cumin into the soup and added 1 Tab Peanut Butter
Place the onion in a large pot with 2 tablespoons of the water.  Cook, stirring frequently until onion softens.  Add the remaining water, the squash, beans, tomatoes, soy sauce and basil.  Bring to a boil, reduce heat, cover and simmer for 20 minutes until squash is tender.  Add the spinach and cook about 5 minutes longer 

sweet potato lentil soup for the crock pot

 photo b1eda059-f5f6-4670-821a-5b50ddfbb0b6.jpg  The link is where I found this--it is quite tasty. I am placing it here to note changes for myself--
  • 3 large sweet potatoes, diced (about 6 cups)
  • 3 cups vegetable broth
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 2 teaspoon each ground coriander, garam masala, and chili powder NOTE: me-use only 1/2 tsp chili
  • ½ teaspoon salt
  • 1½ cups uncooked red lentils (masoor dal)
  • 1 can coconut milk
  • 1 cup water  Eowyn adds some fresh spinach at end
  1. Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
  2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours.
  3. Stir in the coconut milk and as much water as needed to get the right consistency.

Tuesday, November 4, 2014

Sweet Potato Apple Bake / individual size

 photo 86a23f7c-cf88-4efe-a94e-6e90c38a704e.jpg such a good simple dish!!! Woweee!  photo 1af4c11a-bc7a-45e1-8641-e66e8a325c3c.jpg and  photo 06dcc404-e202-46b6-850c-74bd349408f1.jpg This made 6 little dishes


1 very large sweet potato (it was huge)
2 tart apples
pam spray (or whatever)

Preheat oven to 400. Place greased little pyrex dishes on a cookie sheet. Spray with pam.  Thinly slice the potato and the apples and just alternate them in the bake safe dishes.  Sprinkle with salt and cinnamon. Spray with pam.  Bake for about 35 minutes or until tender. Remove from oven and drizzle honey over each one. Let cool a bit and serve! NOTE: be very careful not to over cook or under cook!

Mediterranean Sweet Potatoes

 photo 3363ae85-f242-4aff-8bb7-dc9b4f5f83c5.jpg Such a tasty way to have sweet potatoes:  photo 148fcd5d-8759-4519-92d8-fc87af3d1b2f.jpg and  photo ec3e7d0c-260d-4162-ad11-3f5fb11af56a.jpg Here is the link:HTTP://MINIMALISTBAKER.COM/MEDITERRANEAN-BAKED-SWEET-POTATOES/

Note--next time I might try it without the smoked paprika , but it was good that way too. Also it took my Sweet potatoes much longer to cook.  More like 45 minutes or longer.  If the potatoes are larger than small ones, add the chickpeas a bit later!

Pumpkin and black bean curry

 photo 3660eaf2-af84-4ddb-8aa9-c53d5e893761.jpgA quick and tasty dish.  I altered the original recipe since I need milder spices and don't like garbanzo beans with the black beans.I also can't handle quinoa--some GF people have problems with it and I do!  The original recipe is photo 90ce4d90-48a7-4030-af39-6ceb00990be9.jpg

  • Pam spray for pan
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes (I used the diced kind)
  • 1 cup  water
  • 1/4 cup coconut milk (can omit)
  • 1 can black beans (15 oz, 425 g), rinsed and drained
  • spices--I just used a bit of all- spice, cumin, curry, coriander, and chili powder in PLACE OF THE PASTE . I just did a light sprinkling of all-spice, coriander, and chili powder and a bit more of the cumin and curry powder--(the recipe, however called for 1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
  • 2 or 3 tablespoons honey (or, use agave nectar or maple syrup for vegan version--can omit)
  • salt and pepper
  • 2 cups cooked rice (she used quinoa)
  1. In a large pot or skillet, cook chopped onion and minced garlic using a bit of pam spray in the pan OR  olive oil for about 5 minutes on medium heat until soft.
  2. Add pumpkin, canned tomatoes (chop them up into smaller chunks if you didn't use diced ones), water, coconut milk (if using), black beans,  ( rinsed and drained). Add  my seasonings to taste OR do the other way with curry paste[ if using the paste use 1 tablespoon of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety).]
  3. I didn't use the honey or sweetner . The article states :I find it important that you start adding honey only after you’ve seasoned the curry with salt, because we’re using honey here not to really sweeten the curry but to balance the flavors. Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if it suits your taste.
  4. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 5 to 15 minutes on very low simmer (since I don't like a lot of  heat I did it 5 min)
  5. Serve with quinoa (me RICE), garnished with chopped green onion. Ps would be good with a sprinkling of peanuts
Ps a way to use the left over pumpkin --here is a recipe that uses a 1/2 can

Black bean veggie burger

 photo 27e91909-ef0a-45f0-b748-adf5b41b5d82.jpg These are very yummy and easy to make and I love them left over for lunches. It makes 6 nice sized burgers. The original recipe is found here:  .   Because I have to be GF I sometimes have trouble with lots of oats.  I use GF ones but sometimes it can cause bloating.  So sometimes I use less oats, and add a bit of GF bread crumbs and instant potatoes as a replacement. This was from Engine 2 website the blog said. Go to the link for the original.

New York Times Veggie (Vegetarian Burgers)
1 can black beans, rinsed and drained
1 can tomatoes (with zesty mild chilies, drained--ME--I just used a bit of picante sauce mild with the can of tomatoes )
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped 
1 cup chopped carrots (I used cooked ones)
1 cup parsley or cilantro (I used ½ cup loosely packed cilantro)
2 cups quick rolled oats (Or you can use whole ones--but check directions. I use less because of my problems with oats---I sub some GF bread crumbs and instant potatoes at times--nannykim)
8 whole grain buns [or GF ones!]
Fresh veggie toppings and healthy condiments

Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties (*I made patties flat so they would cook more evenly), place on a sprayed baking sheet, and bake for 8 minutes (**if you did not use Quick Oats, bake for 16 minutes). Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.

Wednesday, October 15, 2014

Ground Tofu Filling

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 This was fantastic--really tasted like beef to us!! I found this at

Here is her recipe--check out her blog for more:

3 tablespoons low-sodium soy sauce
1 tablespoon creamy peanut butter (or other nut butter of choice)
1 teaspoon cumin
1 teaspoon garlic powder
1/4 up to 1 teaspoon chile powder (I have to do the lesser amount)
1/2 teaspoon cayenne pepper sauce (I use Frank’s)--I sometimes omit
16 ounces frozen and then thawed extra-firm tofu
2 tablespoons olive or canola oil-I sometimes mix it right in with the ingredients
Preheat oven to 350 degrees.
Mix first seven ingredients together in a medium mixing bowl and set aside.
Drain water from tofu block. Wrap tofu in a thin kitchen towel or several layers of paper towels. Place wrapped tofu between two plates. Press gently and evenly with hands to remove water from tofu. (You can also place a weight on top of the top plate and let tofu sit for 20 minutes or so.) Unwrap tofu and crumble into small bits into mixing bowl. Toss with sauce in mixing bowl.
Spread oil on a 12 by 18 inch baking sheet. Sprinkle crumbled tofu on top of oil in a single layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy. [me-I tossed it twice during the 40 minutes}
Use as you would any spicy ground beef filling.

Monday, October 6, 2014

ginger/garlic lentils Indian inspired

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 I have tried a lot of lentil recipes, but I really like the flavor in this one! [got most of the recipe from veganomicon -the ultimate vegan cookbook]

1 tab coconut oil (or oil of choice)
3 cloves of garlic
1/2 inch cube fresh ginger, peeled and minced
1 large onion diced
1 teaspoon garam masala
1/2 teaspoon cumin
tiny pinch of cayenne
1 cup dried lentils, picked over and rinsed
2 cups water
1-2 tablespoons of catsup
1 tablespoon or so of orange juice
a slice of a juice lime squeezed (I just used about an inch slice0
1/2 teaspoon of salt OR to TASTE

In heavy bottomed 3 quart pot melt coconut oil over medium heat.  Add the garlic and ginger and let it sizzle for 30 seconds.  Add onion and fry 3 min or so until translucent and soft.  Stir in garam masala, cumin, and cayenne, and stir for 30 sec or so until fragrant.  Add lentils and water and increase heat and bring to boil and then lower the heat to medium low.  Partially cover and simmer 25 to 30 minutes, stirring occasionally until lentils have absorbed most of the water and are tender.  They will be thick and you can add a bit of water if you want them thinner.  Add the catsup , OJ, and lime and salt.  blend well.  Cook a few minutes more to blend the taste.  Serve over rice

Friday, October 3, 2014

Spaghetti and Beanballs

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These Beanballs are gluten free and very tasty!! Good substitute for meatballs!


1 can of kidney beans drained (mine still had a bit of liquid
4 teaspoons of GF soy sauce
4 teaspoons of GF steak sauce or tomato paste [steak sauce adds nice flavor]
2-3 teaspoons of olive oil [more for cooking too]
2 cloves of minced garlic
1/2 cup [or a bit more depending on liquid] GF Italian seasoned bread crumbs
1 egg (beaten)
potato flakes [from a package of instant potatoes]

Other ingredients:
prepared marinara sauce of your choice
pasta of choice

Smash the drained kidney beans with a fork or a potato masher--you don't want them completely smooth--still want some small pieces of the bean. Add the soy sauce, steak sauce , oil, garlic, bread crumbs and egg.  If it needs more firming add a bit of potato flakes and or more bread crumbs.  Roll into balls smaller than a golf ball.

To panfry the beanballs:

preheat a non-stick skillet such as a ceramic one with a bit of olive oil.  Cook for 10 minutes or so at medium to medium high heat tossing them often until they are browned nicely.  Add sauce and toss to coat--heating through for about 15 more minutes.

Serve over pasta

Monday, September 29, 2014

Herbaceous Hot Pot/ Chicken in the pot--good cold weather English dish

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This was  very tasty and a good dish for the cooler weather.  I found this at Better Home and Gardens in this months edition.(October 2014)  I forgot to take a picture before scooping out some servings. This serves about 4 people .  I did leave out the mushrooms and it was still great!

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It can also be found at taste of home (link at bottom)

Herbaceous Hot Pot

2 large onions, sliced crosswise 
1 large garlic clove, minced (I actually used 3)
1 T. olive oil
1 lb. Button or Crimini mushrooms, sliced (6 cups)(I didn't have any--still yummy)
1 T. each snipped fresh Thyme and Rosemary or 1 T. each, dried and crushed
3 Large red skin potatoes, sliced (3 cups)(I used regular ones with skins on)
salt and pepper
8 skinless, boneless, chicken thighs or 4 - 1" thick pork chops (about 8 oz. each)
1/4 C dry white wine or chicken broth
1 T. butter, cut into small pieces
Shaved White Cheddar or Lancashire Cheese (optional)

1.Preheat oven to 350 degrees. In a skillet, cook onions and garlic in hot oil over medium heat until onions are golden, about 8 - 10 minutes, stirring occasionally. Transfer onion mixture to a bowl. Add mushrooms to same skillet; cook until tender, about 5 minutes. Drain off excess liguid. 

2.In a 3 quart casserole, spread one-half of the onion mixture across the bottom of pot. Sprinkle with half of each of the herbs. Spoon one-half of the mushrooms over top. Layer with one-third of the potatoes. Sprinkle with salt and pepper. 

3.Lay the chicken thighs on potatoes. Add white wine. Layer the remaining onion mixture, herbs, mushrooms, additional salt and pepper and the potatoes on top, overlapping if necessary. Dot the potatoes with butter. 

4.Cover and bake for 2 hours. Remove cover; increase oven to 400 degrees and bake for an additional 30 - 40 minutes more, or until potatoes are golden brown. To serve, spoon into large soup bowls. Top with cheese. Makes 4 main-dish servings.

Read more:

Sunday, September 28, 2014

vegetarian pumpkin and bean chili

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  This is a quick hearty soup. Vegan or if desired you can do vegetarian and add cheese when you serve.  photo 14644589-6efd-4c37-825a-2d718f4be3ca.jpg

  Here are the brands I used:  photo 29c649a6-1fc2-491d-98d6-53537c9114a6.jpg and  photo e7f1a2fc-b2fc-4745-be61-e8fa4706985c.jpg and  photo 46ea055b-0dcc-4ba6-b56a-1cba3b6381ae.jpg

  • 1 tablespoon olive oil
  • large onion, chopped
  • garlic cloves, minced
  • 1 can pumpkin puree (from the can or homemade) (15 ounce or so)
  • 1 can canned tomatoes (about 2 cups--I like the fire roasted ones)
  • 2 cups vegetable stock or water
  • 1 can black beans (15 oz, 425 g)
  • 1 can garbanzo beans  or white beans
  • 1 can mixed chili beans (see photo) or substitute your choice (NOTE-these pictured have no chili seasoning--they are just beans to use in chili
  • 1 tablespoon cumin powder (start with half the amount--or less, and add more, to taste)
  • 1 teaspoon up to 2 tablespoons chili powder (start with 1 teaspoon or add more, depending on your tastes and also on how spicy your chili powder is)
  • 1/2 teaspoon of smoked paprika (smoked is different from regular)
  •  salt and pepper
  • fresh cilantro,green onions  for topping if desired
makes about  for 4-6 servings or about 2 & 1/2 to 3 quarts
1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
2) Add pumpkin, canned tomatoes (you can chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans and chili beans. Add  the cumin and the amount of chili powder you desire, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed.[After cooking you can  add the more cumin or and more chili powder , if desired]. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 5-to20 minutes on simmer.  It will get spicier as you heat it--this is why it is better to add the spices as you go if you don't like a lot of heat!
3) Serve in soup bowls, garnished with chopped green onion and or cilantro. Can add cheese or sour cream if you are not vegan