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Friday, August 28, 2009

Pumpkin custard or pumpkin custard pie


Well, well--not sure why this loaded the picture sideways!! But I do like old cookbooks and this is one from the 60's--has some really interesting southern type recipes.
Below is what the custard cups look like right from the oven--they puff up when they are done--but you do need to be careful not to overcook them.


Once they cool a bit they flatten back down (like cheesecake does), you can sprinkle them with nuts and or coconut and serve with whip cream if you are into dairy.



You can make this as a pie or as custard cupies! (you can also use squash it says)



2 cups cooked or canned pumpkin
1/2 cup sugar
2 tablespoons of molasses (I was out unfortunately--would be good! I used brown sugar here)
1 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3 eggs
2 tab melted butter or margarine (I tried it without, but would be better with)
1/2 cup nuts and or coconut (optional)

Mix everything except the nuts together. If doing pie--line a pan with pastry. Bake the pie shell for 5 minutes at 425 degrees F., then fill with the pumpkin mixture. Bake for an additional 30 minutes, sprinkle with nuts and serve with whipped cream. Yield: 6-8 servings

For custard cups: spray with pam and then fill with the pumpkin mixture. Place on custard cups on cookie sheet. Bake 425 for 15 minutes then add 5 more minutes and watch until done. I think mine took 22-25 minutes, not sure. You will know they are done when they puff up and a knife inserted comes out clean. Makes 5 custard cups.






Wednesday, August 26, 2009

Crockpot (slow-cooker) marinara sauce



My husband really liked this and so did I--a nice flavor. I found it in Fix-It and Forget-It lightly. This recipe was from Dorothy VanDeest Memphis, Tn.


2 (28 oz each) cans of low-sodium whole tomatoes (I used Italian Plum tomatoes)
1 onion, finely chopped
2 carrots, pared and finely chopped
1 clove garlic, chopped (I used 2-3)
2 Tab vegetable oil (I just used a touch of olive oil)
1 Tab brown sugar
1/2 tsp. salt (I used sea salt)
1 tsp of dried oregano (this was my addition)
a pinch of dried basil (my addition)

1. Puree tomatoes in blender or food processor. (I don't like to over do this step--depends on what kind of consistency you want)

2. In a skillet saute onions, carrots, and garlic in oil until tender. Do not brown. (I used my food processor to chop these up before cooking)

3. Combine all ingredients in slow cooker. Stir well. Cook 6-10 hours on low.
4. Remove cover. Stir well.
5. Cook on high uncovered for 1 hour for a thicker marinara sauce.I failed to see this last direction--it was good just the way mine cooked up....but if you want it thicker do this---it may vary with your individual cooker ;-)

Crock pot eggplant dish (caponata) served on crusty bread




I found this in a crock pot book called, Fix-It and Forget-IT Lightly. This recipe was from Katrine Rose of Woodbridge, VA. It is a nice and different way to have eggplant. It was just a bit tart...might add a hair of sugar next time...but I do like it tart.

1 medium-sized eggplant, peeled and cut into 1/2 inch cubes
1 14 ounce can low-sodium diced tomatoes
1 medium-sized onion , chopped
1 red bell pepper, cut into 1/2" pieces
3/4 cup low-sodium salsa
1/4 cup olive oil (I did less)
2 Tbsp. capers, drained (I omitted)
3 Tbsp. balsamic vinegar
3 garlic cloves, minced
1 1/4 tsp dried oregano
1/3 cup chopped fresh basil (added at end of cooking time

1. Combine all ingredients[ EXCEPT for the BASIL and the bread] in slow cooker.
2. Cover. Cook on low 7-8 hours, or until vegetables are tender.
3. Stir in basil. Serve over slices of toasted French Bread

optional:some Frito bean dip mixed in the sauce is great when mixing or serving the sauce mixed in rice!

Tuesday, August 25, 2009

Veggie-stuffed Portobello mushrooms


I found this recipe from Better Home and Garden Mag. August issue 09 . It is good for a snack or light lunch--can serve with crusty rolls or pita bread etc. Nice flavor combo


1 small yellow sweet pepper cut in bite sized strips (I used about 2/3 of a large yellow bell)
1 small red onion , chopped (I used 1/2 of a large)
1 medium zucchini, coarsely shredded (I just chopped mine)
1 carrot, coarsely shredded (again, I mostly chopped)
1 stalk celery, thinly sliced
2 cloves garlic, minced
2 to 3 Tbsp. olive oil
1 Tbsp snipped fresh basil
1 Tbsp lemon juice
1 5ounce package of baby spinach (I used a bit less--not pictured in the lower picture)
1/2 cup fine dry bread crumbs ( I used 1/3 cup rice bread crumbs--gluten free)
1/2 cup finely shredded Parmesan cheese (I omitted and used a sprinkling of nutritional yeast)
4 4-5 inch portobello mushroom caps, stems removed
4 slices of provolone cheese (I omitted)




1. Preheat oven to 425 F. Line a baking pan with foil (I did parchment paper).
In 12 inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery and garlic in oil (or iron skillet with a touch of oil) over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 tsp salt and ground black pepper. Top with spinach; cover. Cook 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and 1/2 of Parmesan cheese into spinach mixture; set aside. (I used a bit of nutritional yeast instead of cheese).

2. Remove gills if desired (I left them). Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese if using. Divide veggie mixture among mushroom caps. Bake 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more. SERVES 4

Monday, August 24, 2009

gluten free baked falafel


Above are how they looked uncooked
This is how they looked cooked--except I browned them a bit more after this picture--I wanted them more crunchy.

This was
from glutenfree.wordpress. I used an icecream scoop to scoop these out. I ended up cooking them for 15 minutes on one side and then having to flip them and cook quite some time--perhaps another 15 minutes. Perhaps I needed to raise them higher in the oven. ANyways these were very good--especially rolled with olives, cukes, tomatoes in a lettuce wrap!

Gluten free, baked falafel
Makes 24-25 inch and a half falafel balls (mine 15-16--I like them bigger--increases cooking time however)

Ingredients:
3 cups dried garbanzo beans, soaked at least overnight but up to 12 hours
OR 2 – 15 oz. cans of garbanzo beans (I used canned--well drained and rinsed)
2-3 cloves of garlic
1/2 sweet onion (about 3/4 cup), roughly chopped (I used 1/2 onion--was less than 3/4 cup)
1/2 cup chopped parsley
3 Tablespoons GF Oat flour (grind up the oats in the food processor) or quinoa flakes (I used quinoa flour--you can use a coffee grinder to do this too)
1 teaspoon baking soda
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 Tablespoons lemon juice
1/2 teaspoon cayenne pepper
salt/black pepper to taste
+ water IF necessary to even out the texture (like 1/4 – 1/3 cup)(I did use some water but you have to be extreemly careful not to add too much)

Directions:

Dump all ingredients into your food processor and grind well. You want to create an even texture of the chickpeas.
Preheat your oven to 350F.
Roll in to balls and place on a piece of parchment or a silicone baking mat.
Bake for 15- 18 minutes or until golden on the outside and crispy.
Serve with tahini dressing and/or cucumber sauce along with pita/wraps and salad greens for your sandwiches.

I USED A LARGE LETTUCE LEAF AND ADDED FALAFEL, CUKES, OLIVES, AND FRESH TOMATOES--ROLLED IT UP AND GREAT!

nutty almond basmati rice (from food network



This is from foodnetwork--Robin Miller's recipe This is also good with falafel mixed in for a lunch


Ingredients
1/2 cup slivered almonds
2 cups reduced-sodium chicken broth (I used water)
1 cup basmati rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.

Fluff with a fork before serving

Sunday, August 23, 2009

Emeril's tuscan soup altered using 15 beans




Alterations: I used less oil. I used a package of 15 beans (20 ounces dried) . I cooked the raw beans an hour in 8 cups water (with a sprinkling of dried sage ) and then drained the water and added about 4-6 cups (not sure)of fresh water. I used more carrot(probably total of 4 and more celery (2 very large ones) and 1 very large purple onion.(I chopped the veggies in a processor)I used about 1 cup of the tomato puree


Ingredients
3 tablespoons olive oil (me--less)
1 cup minced red onions (me -one very large purple onion)
1/2 cup finely diced carrot (probably more like 1 cup chopped fine in processor)
1/2 cup finely diced celery (probably more like 1 cup)
Salt
Freshly ground black pepper
1/2 cup tomato puree (more like 1 cup)
2 garlic cloves, peeled (I used minced garlic--2 rounded teaspoons)
2 cups dried cannelloni beans, soaked and rinsed (I used package of 15 beans 20 ounces dried and some dried sage))
8 cups water (I used this amount for the precooking--not for the regular cooking)
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
2 garlic cloves, peeled
5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water (I used gluten free)
Loaf crusty Italian bread

Directions

(If using the 15 beans--Soak the package of 15 beans overnight or cook for one hour in 8 cups of water and then drain --I cooked them with some dried sage)

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot, and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water.(I used somewhere between 4-6 cups) Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours. (You can cook this in crockpot for 4 hours on high ).

Then later In a small saucepan, combine the remaining olive oil, rosemary, and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes.

Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side.

Friday, August 14, 2009

white wine Penne and Vegetables


this was light , flavorful, and quick--basic recipe from 1000 vegetarian recipes book

Serves 3-4


2 cups dried penne
2 tbls olive oil (can use less)
2 cloves garlic minced
1 bell green pepper chopped
1 yellow bell pepper chopped
16 cherry tomatoes cut in half
1 tbsp chopped oregano (I used fresh--might want to add some dried also for more flavor)
1/2 cup dry white wine (I like to add a bit more at end)
2 tbsp quartered pitted black olives (I like more)
3 oz of arugula (I used spinach)
salt and pepper
(this might be good with some added northern beans)


Cook penne. Sautee garlic in oil for 30 sec. Add peppers and cook 3-4 minutes. Stir in cherry tomatoes, oregano, wine, and olives and cook 3-4 minutes. Add spinach and cook until wilted.

Place penne in serving bowls and top with sauce. Can garnish with oregano
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Raspberry sherbert


Good with chocolate syrup!!


1 (12 ounce) bag of frozen raspberries (great also with blueberries or any sweet berry)
1 & 1/2 cup of milk (soy milk--whatever)
1 tsp vanilla

Combine in blender (If your blender is like mine you have to stop and mix it up by hand as you are doing this). Pour into an 8 by 8 dish and cover and freeze. It is supposed to be ready in 45 minutes ,but mine took more like 2 hours---I did stir it during the time it was in the freezer. You don't want it too frozen---you can always thaw it some ;-)
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Tuesday, August 11, 2009

Cajun skillet bean/potato casserole



cajun-skillet-bean-casserole recipe

This was quite delicious and I got it from fatfree.com . I copied and pasted the recipe below. I love the garlic-y taste of the potaotes and the flavor filled combo of the blackeyed peas. The top photo was taken with the covers on because I was going to refrigerate it and cook it uncovered later in the day. QUITE GOOD!!


Date: Wed, 12 Nov 1997 07:19:26 -0500
From: Richard and Julia (richjulia@nations.net)

Everybody has got to try this recipe. It is my new favorite meal. It's
excellent for impressing SAD eaters.

Cajun Skillet Bean Casserole

1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped (optional-My husband doesn't like it. I do.)
2 green bell peppers
1/2 tsp thyme
1/4 tsp black pepper
1 pinch cayenne (optional-I don't like it. My husband does!)
1 pinch sea salt
1/2 tsp oregano
1 tsp basil
1 can whole, peeled tomatoes, chopped including juice
1 Tbls sugar
1 Tbls dijon mustard (Must use DIJON mustard)
1.5 to 2 cups cooked black-eyed peas
1 lg head garlic, horizontally split in half
4 med potatoes
soy milk (or skim milk or whatever)
salt to taste
pepper to taste

Preheat oven 350. I always drizzle garlic with a tiny bit of oil to
keep it from burning. I know this is a no-no for this list, but it
such a small amount it's like using cooking spray. Cover tightly with
foil and bake 30-40 min. Let cool until easy to handle (can be done a
day before). Squeeze out garlic. This is your flavor and butter
substitute.

Cover potatoes with water (peeled and chopped--however many potatoes
you'd like) and bring to a boil. Cook 20-30 mins until fork
tender. Drain, reserving water. Mash potatoes with soy milk and
garlic, adding enough potato water back in to bring it to desired
consistency. Add salt and pepper to taste.

Sautee onions and garlic until soft, then do the same with the celery
and bell peppers. Add the spices and cook until the onions are
golden. Add all other ingredients except the peas and simmer for 5
minutes, covered.

Add the peas and cook until the peas are heated.

Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed
potatoes on top. Bake at 400 deg for 15 minutes.

This is my favorite meal. You can make the beans and potatoes
separately if you like. I just happened to make these two together
one day. When the juices mingled I was in heaven, so I decided to
make a casserole out of it.

kwvegan vegan

Mashed Garlic Potatoes

Nice taste--yum

1 garlic head
5 potatoes (chopped)
soy milk (or milk you desire)
saved potato water
sea salt and pepper

Preheat oven to 350 F. Split garlic head in half horizontally. Spritz with olive oil. Wrap in foil and bake 30-40 minutes. (You can do this the day before if you want).

Cook chopped potatoes in boiling water with or with out skins depending on how you want your mashed potatoes. When done drain the potatoes setting the water aside to use as you mash them. Squeeze the garlic head (using all of the cloves)into the potatoes. Add salt and pepper and a bit of milk. Mix , adding some potato water until you get a nice consistancy. Marvelous taste if you like garlic like we do!

Friday, August 7, 2009

Vietnamese Noodle/ thai peanut sauce



nice flavor---we enjoyed this


12-16 oz uncooked linguine style rice noodles (I used gluten free)

3-4 cups packaged tricolor slaw mix
1 can of bean sprouts (or use fresh ones --my store does not carry fresh)
1 clove of garlic minced---or more
1 tab fresh minced ginger (I keep mine in freezer--always have some)

1 tab sugar
2 tab water
1 tab fresh lime juice
1/3 cup peanut butter
2 tab soy sauce (or more depending on how you like it)
1/4 tsp pepper flakes
a bit of white wine vinegar

1/2 cup chopped unsalted dry roast peanuts (optional)


Cook the linguine noodles according to directions. While linguine is cooking saute the slaw and sprouts and garlic. Mix the rest of the ingredients (except the roast peanuts)and add them to the veggies. Taste--add more of anything you desire. To serve---laddle out noodles into bowls and toss each individual serving with the amount of veggie mix desired. Add peanuts if desired.

Monday, August 3, 2009

White Bean Provencial soup





This was so tasty. I used the Bean Cuisine white bean provencial soup mix as my base--I partially followed their directions....they called for chicken with it and chicken broth which would have been good, but I wanted a vegetable meatless dish.

2 cups onions , chopped
2 cups celery, chopped
3 tsp garlic, minced (6 cloves)
4 cups water
2 13.5 oz cans of chicken broth (I used some chickpea broth I had in the freezer)
1/2 cup white wine
1 14.5 oz can tomatoes, diced
(you can put chicken--boneless in---I omitted)
1 tsp of Worcestershire sauce
salt to taste
2 cups of the slaw cabbage

saute the onions and celery and garlic--I use my iron skillet with a bit of Pam.
Place these veggies in a soup pot. Add water, broth, wine, beans, tomatoes, and spice packet that comes with the beans. Simmer for 2 hours. Add the Worcestershire sauce and cabbage and salt and cook another hour or until beans are nice and tender.