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Friday, October 31, 2008

Mystery Book Chicken

I found this recipe in this 1982 book--I really enjoyed the flavor of the chicken. They called it James Redmond's Cooking School Chicken but since I found it in an old Mystery book, I like to call it Mystery Book Chicken.



You were supposed to use 4 whole chicken breasts --it said bone and skin--not sure if you were supposed to have it with those or remove it. I used skinless chicken breasts with the bone left in.
I changed it slightly.
4 Chicken breasts
Make a marinade of:
1 cup white wine ( I used Pinot Grigio)
1/2 cup soy sauce (I used 4 tablespoons low sodium gluten free soy sauce)
1 Tab. of brown sugar
ground ginger or grated gingerroot.
Place chicken in Ziplock bag. Mix the wine, soy sauce and sugar together and pour in the bag---shake it around to coat. Sprinkle ginger in. Marinate 6-8 hours shaking occasionally. Bake uncovered for 45 minutes. Since I used large breasts I had to cook about an hour (until internal temp gets 180 degrees)
I sprinkled the top of the chicken with ground ginger when I went to bake it. I baked uncovered for 20 minutes then added a cup of water and loosely covered it for the rest of the time.


Lundberg Rice options

I like this Lundberg Rice. It has about 4 different kinds of brown rice . I like to add things to it and it is nice and different.
1 Cup of Rice
2 Cups of water
1 cup mushrooms, sliced
5 or 6 pearl onions chopped (or substitute red onion or yellow)
1-2 clove minced garlic
Poultry seasoning and sage
Cook rice for 50-60 minutes until done. In a different pan saute the veggies. Sprinkle veggies with poultry seasoning and sage. Add to rice pot.
Another option is in lieu of the poultry seasoning and sage to use 3 TBS terryaki sauce or some Soy sauce with a bit of sugar and red wine.
Another option--is to cook the following with the rice ;3 celery stalks , chopped
1 small onion, chopped
some sage, soy sauce, rosemary, thyme,pepper and poultry seasoning,

Eggplant Casserole



I adapted this from one of McDougall's Monthly letter. I love this dish!!
1 good sized eggplant
1/2 cup cornmeal
1/4 tsp garlic powder
1 large onion sliced into rings and separated
1 large green bell pepper sliced into rings
1, 4 ounce jar pimentos
3 cups of low salt tomato sauce
1 Jar of your favorite sauce (I used Classico Fire roasted tomato and garlic--very spicy!!)
basil
oregano
Parmesan or Parmesan substitute (see at end of this recipe)
Preheat oven 400. Peel eggplant and slice into 1/2 inch slices. (I would make a change here--I would slice them a bit thinner so they wouldn't take as long to cook in the oven part of the recipe.)Mix cornmeal and garlic powder and place in shallow dish. Dip the eggplant into cornmeal mix coating both sides. Place on a cookie sheet that has parchment paper on it. Bake 10 -13 minutes. Remove and set aside.
Reduce oven to 350. Combine the sauces and taste--adding more seasoning if desired. Pour 1 cup of sauce into a 2 quart casserole dish. Place slices of eggplant on top of sauce (they can over lap). Place onion rings on top, then pepper rings, and a scattering of pimentos. Cover with sauce and then repeat all of the layers. Cook uncovered for 50 minutes. Sprinkle with Parmesan substitute and cook 5-10 more minutes.Then cover and cook another 30 minutes or until your vegetables are nice and done.
Parmesan substitute:

1/4 cup slivered or sliced almonds
1 Tab. of roasted sesame seeds
1/8 tsp. salt (or you can reduce this)
1/4 tsp lemon zest

Combine in blender until fine crumbs. Refrigerate unused portion.

A similar recipe can be found here:

Wednesday, October 29, 2008

Fat Free Roast Potatoes

We love this served with the meatless chili. ...( http://nannykimsrecipes.blogspot.com/2008/10/favorite-meatless-chili.html

Tastes great dipped in it!!

Potatoes
Favorite spices (ie Cajun, garlic, salt, whatever).

Preheat oven to 450. Slice up the amount of potatoes you desire. Place parchment paper on a cookie sheet. Sprinkle the potatoes with your favorite seasonings. Cook for about 30 minutes or until nicely browned. Good dipped in ketchup or chili!

Favorite meatless Chili

I love the flavors of this chili--what adds to the taste is the grilled corn and grilled pepper--wonderful!! This can be served with roasted potatoes served along side see the recipe:( http://nannykimsrecipes.blogspot.com/2008/10/fat-free-roast-potatoes.html (I found a similar recipe at fatfreevegan.com) This is one of my favorites! It is a little on the sweet side--you can add a dash of balsamic vinegar right before serving to add a bit of tartness. This is good served with roasted potatoes.

1 Red pepper
1 Green pepper
2-3 cobs of corn
1 onion , chopped
2 tsp minced garlic
1 28 ounce can of crushed Tomatoes
2 cans of beans (I used a combo of pinto, kidney, and black beans) -Drained and rinsed
1/2 tsp ground cumin
2 tsp. chili powder
1 tsp dried oregano
dash of balsamic vinegar (optional)
Salt (optional)
(hot salsa added is an option if you want it hotter)


Cut peppers in big chunks for roasting. Remove husks from the corn. Either grill or broil the peppers and corn until blackened on all sides.

While cooking and checking the above often, chop onion and place in a pot with a scant amount of water. Cook until the onion is transparent and water is almost gone. Add garlic and cook another 30 seconds. Add Tomatoes and beans and seasonings.

When peppers and corn are done, cut up the peppers and cut corn off the cob and add to the tomato stuff. Serve. This is delicious!

Tuesday, October 28, 2008

Baked Butternut Squash

Don't mind the weird picture, you get the idea.
This is such an easy way to do the butternut squash.
1 butternut squash (mine happened to be very big so it required more cooking time then usual--it was about 5 pounds!)
Maple syrup
cinnamon
nutmeg
Pineapple tidbits and juice (optional)
Cut the squash in 1/2. Remove seeds. Cover baking pan with foil. Drizzle the butternut with maple syrup and cinnamon. Bake at 350 for 49- to 65 minutes depending on the size. It should be nice and tender when you insert spoon. Scoop out the pulp and mash (or better yet puree in a food processor). Add more spice or syrup as you desire. We like this pureed with pineapple tidbits and the seasonings (tastes almost like pumpkin pie)

Whole Wheat/oat Banana pancakes/waffles-no dairy or added oil

I found this at boutell.com (I wanted a dairy free/no added oil pancake for my hubby)
My hubby said these were nice and moist and tasty (I have to eat gluten free ones which I also have a recipe for on another post).

1 ripe banana
2 cups water
1/2 cup uncooked quick oatmeal
1 and 1/2 cup Whole Wheat flour (add more or less to get the consistancy you desire)
2 tsp Baking powder
1 tsp cinnamon
1/4-to 1/2 tsp nutmeg
Vanilla extract to taste (I used 1/2 of a cap full)
Salt if desired

Mix Banana and water. Add dry ingredients leaving batter a bit lumpy. Cook as normal. (you can adjust the amount of whole wheat flour to make thicker or less thick)

Gluten and Dairy-free pancakes


I love these mixed as below and they have no eggs, no milk, no added oil....yet they are nice and flavorful and MOIST. MUCH BETTER THAN THE DIRECTIONS ON THE BAG'S PACKAGE!
However if you don't have Bob's gluten free pancake mix you can go here to make it from scratch.
1 ripe banana , mashed
2 cups water
1/2 cup uncooked quick oatmeal (most agree this is gluten free unless contaminated in manufacturing--there are guaranteed gluten free ones available)
1 and 1/2 cups of Bob's Red Hill Gluten Free Pancake mix
1 tsp cinnamon
1/4 to 1/2 tsp nutmeg
vanilla extract to taste (I did about 1/2 a cap full).
Mix banana and water.Add dry ingredients --leaving some lumps. Cook as you do normal pancakes. This can be used for Waffles also--you can add a bit more or less of the mix to make it thicker or thinner for the pancakes. I cooked these in my iron fry pan--after heating the pan it cooked great at level 4 on my stove.

Monday, October 27, 2008

Oriental Wrap or Oriental noodle dish


For one serving:

2-3 Bok Choy stalks
1/2 yellow onion
3-4 white mushrooms
1/3- to 1/2 cup cooked dirty rice or brown rice
soy sauce
whole wheat wrap, or rice wrap or pita bread--whatever or just eat without a wrap

Saute the white part of the Bok Choy (chopped), onion (chopped), mushrooms (chopped). (I didn't even need any oil in this pan)When crisp done add the green part of the Bok Choy. Add some cooked dirty rice or brown rice. Sprinkle some soy sauce over all. Cook until the greens wilt. Heat the wrap and stuff and enjoy.
Optional ideas--use a whole head of Bok Choy stalks., some carrots, a whole onion, 2 packages of sliced portebella mushrooms chopped up .Follow the above directions. Leave out the rice. After heating the rice noodles as described on package , place in the pan with the veggies--adding the soy sauce , a sprinkling of ginger and some peanuts sprinkled over each bowl.

Meatless 15 bean soup

This was tasty and hardy. Serves 4 nice sized bowls. I
have another recipe using 15 beans that serves more people here: http://nannykimsrecipes.blogspot.com/2009/08/emerils-tuscan-soup-altered.html

1 and 1/2 cups of a package of dried 15 beans
1/4 cup dried split green peas
just under 1/4 cup of Quinoa
1 Tab. of dried minced onion
1 and 1/2 tsp minced garlic
dried oregano
few grinds of fresh black pepper
1/2 cup of cooked dirty rice (optional)
Paprika
dried basil
2 medium sized red potatoes, chopped with skin left on.
2-3 celery stalks, chopped
1 long carrot (or two smaller carrots), chopped
1/2 cup of portebello mushrooms, chopped,
4-5 pearl onions
Salt to taste
OPTIONAL ADDITIONS:
some smoked paprika is good
1/2 tsp of Liquid smoke (optional--gives added flavor)
some fresh spinach added at the end is also good
A dash of thyme or tarragon is good too (or if you want to spice it up you can add some salsa)Dash of rosemary too!

Soak the one and one half cups of 15 beans and split peas over night or bring to a boil and soak for an hour (as described on package). Drain off the water when finished with the soak.

Place the soaked beans in a pot and cover with water so water is 1 inch over the top of the beans. Place dried minced onions and and garlic in the pot. Generously sprinkle with dried oregano and several grinds of black pepper. Add a bit of salt. Simmer for 2 hours. Using a potato masher, mash the beans a bit.

Add quinoa and mushrooms. {Sprinkle with paprika and basil Or use the optional seasonings}. Add cooked dirty rice (if you are using). {You can Add the celery, pearl onions, carrots and potatoes at this point or I like to cook them separately and then add them-after the quinoa is done-that way they are not over cooked}. When the quinoa and veggies are done (around 40 minutes for veggies) add the spinach if using. Salt to taste.

Friday, October 24, 2008

Polenta for Breakfast or Dessert

A terrible photo, but you get the idea. We loved this and it is good for breakfast or dessert.

Buy the pre-made polenta (usually near the tofu at Walmart). Slice it up and saute it or microwave it or heat in the oven.

Cover with real maple syrup or heated blueberries or strawberries and syrup!!

Eggplant/mushroom tomato polenta (low fat, gluten free)

This is one of our favorite meatless meals---wonderful. It tastes similar to eggplant parmasean but much lower in fat!!


We used the pre-made polenta which I found at Walmart near the tofu. It is an organic brand. You simply slice it up and heat it in microwave, oven or in the pan. My iron skillet works great--doesn't require any oil. Or to make polenta from scratch go here:

http://nannykimsrecipes.blogspot.com/2009/03/polenta-as-cereal.html

or here for a nice herbed polenta:

http://nannykimsrecipes.blogspot.com/2009/04/herbed-polenta-with-beans-and-bok-choy.html
I sauteed some baby eggplant with some mushrooms and sprinkled them with oregano. I added some minced garlic when the veggies were nearly done. Just cook until nice and done and a little brown--I didn't have to use any oil in my iron skillet.
You place the polenta with your favorite spaghetti sauce and top with the eggplant mushroom combo!! It was great. We used my meatless low fat spaghetti sauce found: http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html


Banana oat bran muffins (dairy and oil free)

These are without dairy or added fat. Good when served with apple butter recipe here : http://nannykimsrecipes.blogspot.com/2008/10/apple-butter.html

2 cups whole-wheat flour
2 cups oat bran
4 tsp baking powder
1/2 cup raisins (optional)
2 cups mashed ripe banana (about 4 bananas)
1/2 to 1 cup or more of apple juice (you want the dry ingredients to be nice and moist)
almost 1/2 cup of apple sauce
Some cinnamon sprinkle in batter and on top

Preheat 350. Sift the dry ingredients together. Add the rest , adding juice a bit at a time until you get consistency. Spoon into 12 muffin cups and bake about 15 -18 minutes until done--don't over cook!

Thursday, October 23, 2008

Frozen Berry Slush

This is so yummy and like a sherbet only way better and better for you!! 1-2 cups orange juice (natural)
frozen raspberries
frozen blueberries

Place a cup of OJ in the Blender. Add about a cup each of the frozen berries. Set your Blender on the crushed ice setting. Pulse a few times and then stir up the mixture by hand. Pulse again. Do this several times until you get the right consistency. ...adding more OJ in small amounts if needed. You want an ice cream like consistency. Serve!

Dirty Rice

I got this recipe from fatfreevegan.com I like a rice to serve as a side dish with my bean tacos--so this is it. I like this with some dashes of Ortego Taco sauce.

1 large onion chopped
1 bell pepper, chopped (I should have chopped mine smaller, as you can see!)
2 ribs of celery chopped
2 tsp garlic, minced
1 cup of dry brown rice
2 and 1/2 cups of broth (I used home made vegetable broth)
1 tsp rubbed thyme (I used 1/8tsp ground thyme and almost a tsp of regular thyme)
1/4 tsp rubbed sage
1/4 tsp cayenne (or chipotle (?)chili powder)--I just used a sprinkle--not sure how hot I wanted it
1/8 tsp Black Pepper
2 Tab. dried parsley (or 4 Tab. fresh)
1/2 tsp oregano
1 Bay Leaf
1 tsp. salt
1/4 tsp Liquid Smoke (optional) OR Ortego taco sauce

Spray iron skillet with oil (if need to). Cook onions about 5 minutes until they just start to brown. Add chopped pepper and celery. Cook 5 minutes more or until onions are evenly brown. Add rice and garlic and cook 2 more minutes.

Transfer to a pot. Add rest of ingredients and cook until done and until water is absorbed (45-55 minutes)


Lentil Vegetable Soup

Nice lentil soup with veggies! (I got most of the recipe from fatfreevegan.com) Good with added taco sauce!

7 cups water
1 and 1/2 cups of brown lentils
1 large onion, chopped
2 tsp garlic, minced
2 cups chopped cabbage
2 cups Italian green beans trimmed to 1 and 1/2 pieces (I used frozen)
2-3 ribs of celery chopped
2-3 medim red potatoes , cut in 1 inch chunks
2 carrots thickly sliced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp rosemary
1/4 or 1/3 cup of Quinoa (optional)

(fresh spinach would also be good in this)

fresh pepper and and salt to taste

----------------------------------------------------
two 14 ounce cans of diced tomatoes
1/4 cup packed fresh basil (or 2 tsp dried)
salt and pepper
1 Tab. balsamic vinegar
1 to 2 Tab. Worcestershire sauce
Parsley (optional) Sprinkle some taco sauce in , if desired.
----------------------------------------------------
Put all of the first set of ingredients (from water to pepper) into soup pot and cook 35-45 minutes or until the lentils and potatoes are tender. Add water as needed if it gets too dry.

Add tomatoes, basil, salt, and Worcestershire sauce and cook 10 minutes. Just before serving add vinegar and parsley.

Tuesday, October 21, 2008

Low fat Sweet Potatoes--yummy


We really enjoyed these-- This was wonderful!! Nice flavor.

2 Sweet Potatoes
Pineapple tidbits with juice (unsweetened)
Cinnamon
maple syrup (I use pure Maple syrup)
salt
Few pieces of pecans

For two sweet potatoes:

Prick them and microwave them until soft. I had medium sized ones and did 4 minutes and then turned them and did another 4 minutes.

Place the potatoes for ten minutes in a 375 degree oven to crisp up the skins. Remove from oven.

Make a slit and remove most of the flesh and mash with some of the pineapple juice. Add about a 1/3 cup of tidbits. Mix well with a drizzle of maple syrup and some liberal shakes of cinnamon. Add a bit of salt.

Stuff the potato skins with the mashed potato mixture. Add a little drizzle of maple syrup on top and a few more pineapple tidbits. Place a few pieces of pecans on top. Broil for about 2 minutes under the broiler.

These were great and no butter!! Ps. They are also great without the maple syrup

Carrot/Parsnip combo (creamy)

This is a different way to have parsnips and I really enjoy it. Found it at vegparadice.com The consistency is a bit strange-- (my favorite recipe, however, for parsnips is found here at another post --this is for carmelized carrots and parsnips :http://nannykimsrecipes.blogspot.com/2008/11/caramelized-carrots-and-parsnips.html )........but below is the creamy combo which is good if you want variety in your life ;-)

4 carrots sliced
4 parsnips sliced
1 and 1/2 cup water

salt
pepper
dash of nutmeg
dash of Cinnamon
1-3 tsp maple syrup

Cook sliced carrots and parsnips in water. Boil then turn to low heat for 5-7 minutes until tender.

With a slotted spoon transfer veggies to a food processor. Add 1/2 cup to 1 cup of liquid from cooking water to the processor. Process until smooth and add the above seasonings.

You can prepare a day ahead and heat in oven at 350 for ten minutes (the recipe says this--I haven't tried it. I would probably nuke)

Creamed Turnips

These are quite tasty. I found it at fatfreevegan.com

water to cover
1 pound of turnip (peeled and chopped)
3/4 cup plain, fat free soy milk (actually works better with less milk--I think I would try 1/3 or1/2 next time)
2 Bay leaves
2 whole cloves
2 black peppercorns
1 Tab. cornstarch
salt
pepper (white pepper is best)
sprinkle of nutmeg

Cook turnips about 25 minutes or until soft.

Meanwhile place milk, bay leaves, cloves and peppercorns in glass container and microwave 3 minutes (stirring every so often) until it just starts to bubble.

Mash turnips and set aside.

Mix cornstarch with 2 tab. of water .Remove the seasonings from the milk and add the cornstarch mix to the milk . Place in the microwave for about 2 minutes, mixing every 15 seconds until it thickens. Watch carefully because it can boil over. Add S and P and nutmeg.

Add thickened milk to the turnips and puree it to creamy smoothness in the food processor. Taste and add more seasonings if desired. (mine needed to be a bit thicker--I think I woud put less milk)


Sunday, October 19, 2008

Meatless Minestrone Soup

Found this from one of McDougall's books, but I altered it for me for gluten free. This is low salt so you can add salt if desired.

1 cup dry kidney beans, soaked overnight
1/2 tsp crushed garlic
1 yellow onion, chopped
2 quarts water
1 stalk celery, sliced
1 carrot sliced
1 white potato chopped
1 cup fresh or frozen green beans (cut in 1 inch pieces)
one 8 ounce low sodium tomato sauce (or regular)
2 tab. parsley flakes or 1/4 cup chopped fresh parsley
1/4 tsp celery seed
1/2 tsp dried marjoram
1 and 1/2 tsp dried basil
1 and 1/2 tsp dried oregano
1/4 tsp black pepper
1 zucchini , chopped
1 cup shredded cabbage (I used slaw)
some cooked rice

Soak beans overnight. Drain the soaked beans. Place beans in soup pot with the garlic, onion, and water. Cook 1 hour.
Then add celery carrot, potato, and green beans, plus the tomato sauce and all the seasonings. After 30 min. add the zucchini. Cook another 30 min and add the cabbage. Cook until tender--15 or 20 minutes. Add amount of rice you want. (or you can add 1/2 cup uncooked macaroni when adding cabbage).

Another option is adding 1 ten ounce package of frozen chopped spinach 20 minutes before the end.

Saturday, October 18, 2008

Fat Free Potato Chips in 4-5 minutes

This are great crunchy tasting chips without the oil!! They are microwaved! Slice a potato leaving skin on--or not on if you don't want to (I used a big Idaho baking potato , but you can use russet ones)--Slice it in very thin slices. You need to get them as evenly sliced as possible so they all cook at the same time. I tried using a peeler and it worked on the smaller ends of the potato, but the potato was too wide for the pealer as I got toward the middle).
Place the slices on parchment paper (sold near the foil and syran wrap). Don't let the slices touch each other. (one potato makes several batches)

Sprinkle them with creole seasoning (or for other options use garlic and salt, or dip perhaps in vinegar and sprinkle with salt --I haven't tried it yet).


These were touching so they stuck together--so better not let them touch each other.
Place them in the microwave and microwave on high for 2-4 minutes until you see brown flecks appear. (the time depends on how thick you have sliced them). Then let rest for 1 minute. Then nuke for 1-2 minutes or until brown and crisp. If they aren't crisp continue for some more time, but be careful not to let them burn.
Ps. I will have to try this on sweet potatoes only without the skin. I will try cinnamon and nutmeg or apple pie spice on them!



Friday, October 17, 2008

Meatless, dairy free Lasagna


Actually I like the recipe found here at the following post better---it is much better than the recipe that is written down below.....so go to this here: http://nannykimsrecipes.blogspot.com/2008/12/lasagna-spinachmushroom.html





Double recipe of my meatless spaghetti sauce http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html (you may not use it all , but I like extra to freeze or use for my gluten free version. ) . Or use a prepared sauce you like.

I also think I would really like this recipe even more with added cooked mushrooms and cooked green bell pepper in the layers.

9 Lasagna Noodles cooked
18 oz of raw spinach

cooked mushrooms and green bell pepper (optional)
salt and pepper
1 pound of extra-firm tofu
2 tsp lemon juice
1 clove of garlic, minced (or equivalent of garlic powder)
10 basil leaves cut finely
12 by 7 pan

Preheat oven to 375. Steam the spinach for 8 or 10 minutes. Drain and press all of the water out and cut up. Season with salt and pepper. (cook noodles, also if you haven't already).

Meanwhile place tofu in bowl and break into crumbly condition. Add the lemon juice, garlic , salt and pepper and basil. Mush it all up for a few minutes until the consistency of ricotta. Refrigerate until ready to use.

Put a light layer of sauce in the 12 by 7 pan. Cover with 3 cooked noodles (you can trim them if they don't fit). Place some tufu mixture on top, then some spinach,(cooked mushrooms and bell pepper if using) then some sauce. Repeat with noodles, tufu, spinach and sauce. Then place the last 3 noodles and cover with sauce. Bake covered (with foil) for 30 to 35 minutes. Remove foil (sprinkle some fake Parmesan if desired--recipe is below--)and bake for another 20 minutes or until edges of noodles are slightly browned and the sauce is bubbling. Cool for ten minutes before slicing. Serves 6.

You can sprinkle the top with a fake Parmesan. One recipe for this is
1/4 cup slivered or sliced almonds
1 tablespoon of roasted sesame seeds
1/8 tsp salt
1/4 tsp lemon zest---

Combine all in blender until fine crumbs.

For my gluten free--I saved some of the above ingredients. I used basmati rice following the directions for cooking 1 cup of uncooked rice. I did the same layering using the rice. I used a smaller corning ware pan about 6 or 7 inches square.

Pita bread toast

Got this from a Vegan cookbook

4 pitas
olive oil
Garam Masala or a combo of garlic powder, cumin, cayenne and salt

Heat oven to 350. Slice the pita all the way open. Brush with olive oil, and sprinkle with either the Garam Masala or the combo. Spread on cookie sheet and back 8-10 minutes until golden brown and crisp. Watch so it does not burn. Cool and store in bags.

Lentils and Rice with roasted onion and cool spices

What is this WEIRD PICTURE???? Roasted onions which really have such a wonderful flavor--you get them browned and, well, they taste good in the dish. Directions will be below
I know this looks weird , but I really love the flavors!! It serves 3 or 4 and would go really nicely with lamb!.....I just had it this way by itself for lunch. You can also serve it with spicy pita crisps.....but that will have to be for my hubby since I am gluten free.
2 medium onions, peeled and sliced into rings
Balsamic vinegar
1/2 cup basmati rice (rinsed)
1/2 cup brown lentils
1/2 of a cinnamon stick
1/4 tsp ground allspice
1/8 tsp ground cloves
3/4 tsp ground cumin
Heat oven to 400 degrees. On a cookie sheet place parchment paper. Place onion rings on the paper and drizzle with balsamic vinegar. Roast in oven for 25 or 30 minutes until they get deep brown and crisp and even a few burned ones. They get sweet as they cook! When done set the pan aside for later.
Boil 2 cups of water in a pot. Add the rice and the seasonings and cook for 15 minutes, covered.
Add the lentils, stir lightly--after it comes to a boil lower heat and cover and cook for 30 to 40 minutes until all the liquid is absorbed. Remove from heat and leave covered for 10 minutes.
Take a fork and fold in the onions. (remove the cinnamon stick).
See recipe for pita crisps under bread.

Tuesday, October 14, 2008

Meatless pea/lima soup

To make 2 servings use the recipe below--double for 4. This was thick and full of flavor. My hubby loved it and so did I! Nice and hardy.

4 cups of water
1/2 cup dry split green peas
1/4 cup dry baby lima beans
1/8 cup Qunioa
1 yellow onion chopped
1 bay leaf
1/2 tsp celery seed
1 carrot, scrubbed and chopped
2 celery stalks chopped
1 white potato chopped
1/4 tsp paprika
1 tab dried parsley
1/2 tsp dried basil
1/8 tsp black pepper
can of pearl onions (or fresh pearl onions) optional
Salt if desired

Place water in soup pot. Add the peas, limas, quinoa, yellow onion, (pearl onions if uncooked), bay leaf, and celery seed and cook for 1 1/2 hours. Add the rest and cook an additional 45-60 minutes. (AN altered McDougal recipe)

Curried chickpeas with apples

I can't recall where I found this recipe. This is good served with just a bit of rice---don't put too much rice, just a bit.

1 tab curry
2 small potatoes sliced 1/4 inch
2 carrots, sliced
2 green onions chopped or a large leek
1 red bell pepper chopped (I had a yellow one)
1 and 1/2 cups of cooked chickpeas
1 cup cooked green beans chopped
2 small apples peeled and chopped
1 tab of aple cider vinegar
Rasins (optional)

Cook potatoes, carrots, onion in a little water. Once potato is about cooked and most of water is evaporated add the curry. Add the red pepper, peas, beans and cook 5 more minutes. Add the rest of the ingredients and cook until apples are done.

This is good with some added Stonewalls's Mango Chutney added!!

Stuffed Portabello Mushroom


Use the amount of portabello mushrooms you want---you want the large round ones.
Meatless spaghetti sauce below at :http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html. If you want a veggie stuffed portebello then go here:
http://nannykimsrecipes.blogspot.com/2009/08/veggie-stuffed-portobello-mushrooms.html

Wipe the mushrooms with a wet paper towel. Remove the stems---but leave the black accordion insides. Set the mushrooms in a corning ware baking dish. Fill with the spaghetti sauce . Place in preheated oven at 375 for about 20-25 minutes until some of the juice from the mushrooms start oozing out and the mushrooms are tender. It may take a bit longer if they are especially thick. The one pictured here took longer.These are wonderful if cooked to the right consistency.!

Monday, October 13, 2008

Baked Acorn Squash or Microwaved Acorn Squash

1 acorn squash
2 Tablespoons of brown sugar
2 tsp. maple syrup
Cinnamon if desired

Cut squash in half and remove seeds. Score the inside in about 4 -8places. Place 1/4 inch of water in a baking dish. Place squash in the dish with the skin side down. Place a tablespoon of brown sugar in each half and 1 tsp of maple syrup in each half. Bake uncovered for 20 minutes , then Cover the pan with foil and bake 30 minutes or until done the outer skin will get semi soft and the insides will be nice and soft. To serve mix the soft inside together with the brown sugar and syrup --you can leave it in the skins. Sprinkle with Cinnamon if desired.

IF YOUR SQUASH IS TOO OLD IT WON'T BE GOOD. SOME ARE VERY HARD AND STRINGY.

To Microwave instead of Baking: (I haven't tried this method yet, but I will)

Arrange seeded and halved squash in a 2 quart square microwave safe baking dish. Cover with microwave safe plastic; turn back one corner to vent. Coke on high for 7-9 minutes until tender.
(Meanwhile combine seasonings.) Slice squash halves crosswise. Arrange in dish. Pour or spoon the syrup mixture over squash. Cook , uncovered, on high for 60 seconds more. (Makes 4 servings). You can add butter if desired.

Apple Butter

I think I got this from here: http://members.tripod.com/~susang2/mwlpabblebutt.txt

30 oz of unsweetened applesauce
1 &1/2 tsp of cinnamon
1/2 tsp ground cloves
1/2 tsp alspice

Simmer uncovered until nice and thick. Place in refrigerator when done. I used my crockpot.
I simmered about 5 hours on high uncovered and two hours on low (in the middle of the time) partially uncovered (I had to go out).

Meatless Spaghetti Sauce (8 KINDS)

This first recipe for meatless spaghetti sauce comes from family circle dec 08. I love the flavors in this. I prefer Food Lion's brand of crushed tomatoes because they are more tart. Some brands, such as Walmart"s are more sweet. 1 chopped onion
2 cloves garlic
1 (28 oz) can of crushed tomatoes (I like the Food Lion Brand--nice and tart)
1 and 1/2 teaspoons of Italian seasoning (used Mrs. Dash brand)
2 (15 oz) cans drained cannellini beans. (I only used one and it was still very good)

Cook the chopped onion for 5 minutes. Add 2 cloves of garlic and cook 1 more minute. Stir in the can of crushed tomatoes, the seasoning, and the beans. Simmer, covered for 15 minutes. Toss with pasta and you can add salt and pepper.

A SECOND RECIPE:

Here is another kind of meatless recipe below:

1 Large can of crushed tomatoes (low salt)
1 small can of tomato paste (low salt)
1 can diced tomatoes (with basil, garlic and oregano)
package of sliced portebello mushrooms (cut in small pieces)
3/4 of a green bell pepper chopped
1 small onion -chopped
basil, oregano, garlic
1/2 can of water (when doubling the recipe, don't double the water)

Sautee the mushrooms and pepper and onion in about 1/4 cup water until cooked . Add to the rest of the ingredients in a big pot. Add basil, oregano and garlic (in amounts you desire) Simmer for 2-3 hours uncovered until the sauce is nice and thick.

This is excellent on spaghetti or for stuffed portebello mushrooms or for meatless lasagna.

A third meatless recipe that we loved on Ziti and is full of garlic flavor can be found: http://nannykimsrecipes.blogspot.com/2009/01/spinach-tomato-ziti.html and

here is a fourth one: http://nannykimsrecipes.blogspot.com/2009/02/ziti-with-tomato-sauce-and-substitute.html can you tell we love pasta??

Also for a Pasta Ratatouilli go here: http://nannykimsrecipes.blogspot.com/2009/03/pasta-ratatouilli.html

a creamy sauce with wine and basil: http://nannykimsrecipes.blogspot.com/2009/04/rigatoni-or-ziti-with-creamy-tomato.html

and for one using canned Italian plum tomatoes http://nannykimsrecipes.blogspot.com/2009/05/spaghetti-sauce-using-canned-italian.html

and one with button mushrooms/ and roasted peppers here: http://nannykimsrecipes.blogspot.com/2009/05/creamy-button-mushroom-roasted-red.html

Sunday, October 5, 2008

Butter pea soup

I really liked this soup and the second picture below doesn't do it justice---also I made a mess putting it in the bowl and slopping it; but this blog is for me anyways!! I used a can of Lord Chesterfield's tomato , okra and corn which I found at my local IGA. It only had 15 mg of salt and it was very tasty in the dish.
1 can of the above tomato/corn/okra
2-3 cups of baby butter peas (cooked)
3-4 medium potatoes cut in small chunks
curry
salt and pepper as desired
a little extra corn added is good too.
Cut up the potatoes and just cover them with water.Cook 10 minutes until tender. Leaving the water in the pot with the potatoes, add 2 or 3 cups of cooked butter peas. Add the can of tomato/corn/okra. Add extra corn if desired.Heat till warm. Add the amount of seasoning you want. I like more curry and my husband likes less. You can just sprinkle it over your own bowl. The flavor was good and it was a hearty way to have these vegies in a soup!

Friday, October 3, 2008

Roasted Vegetables

1 medium or small eggplant, sliced
1 zucchini sliced
1 sweet potato sliced
1 yellow onion sliced
1 bell pepper, sliced
3 rosemary sprigs
pepper
1 clove garlic
Balsamic Vinegar

Place vegetables on non-stick pan. Sprinkle with rosemary and pepper. Drizzle with Balsamic Vinegar. Cook at 400 degrees for 30 minutes until golden brown.