PHOTO PROBLEM

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Thursday, July 19, 2012

Raisin toast with honey , apples, cinnamon



a fantastic snack or lunch-gluten free raisin toast , spread with honey, apples (Fuji) , cinnamon, and added honey on top---out of this world!!!

Wednesday, July 18, 2012

lentil vegetable stew for the Crockpot


I found this here and have copied it--http://skinnyms.com/slow-cooker-lentil-veggie-stew/    I did make some changes which I will note.

Ingredients
  • 1 cup frozen or fresh whole kernel corn
  • 1 large red potato, cut into 1” cubes (I used a large baking potato)
  • 4 carrots, sliced
  • 1/2 cup diced sweet onion
  • 2 stalks celery, sliced into 1/2” pieces
  • 1 cup (fresh or frozen) green beans, broken into 1” pieces
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1 1/2 cups tomato juice, low sodium (I used V8)
  • 1 1/2 cups vegetable broth, low sodium (I used 2 cups made from a good  dried vegetable bullion)
  • 1/2 cup (dry) lentils (I used 3/4 cups but if you use the greater amount then you need a lot more of the liquid)
  • 1/2 to 1 teaspoon of Worcestershire sauce optional (this was my addition--I use a gluten free one)

Directions

Add all the above ingredients, except lentils, to the slow-cooker, stir to combine. Cover and cook on low 8 to 10 hours. She says to  Add lentils the last half hour of cooking time BUT I added them during the last 2 hours (I also used a mixed kind of lentils). Feel free to add or substitue your favorite vegetables.
Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow-cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It's easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.

Friday, July 13, 2012

White Bean Burgers with spinach from Better Homes






This was nice for a change. We added barbecue sauce to it. I used gluten free bread crumbs and such for the bread.  The photo here is from the Better Homes and Gardens July 2012 issue.

1.I shredded the carrots and onion in my food processor and then added the beans (my can was a bit smaller),  1 cup bread crumbs, egg, a bit of oil, parsley, and salt and pepper (next time I may add some more seasonings--like garlic).

2.After blending then you are supposed to make 4 patties (It will be soft--I added enough crumbs to get it a bit thicker ). The Patties you are supposed to coat with bread crumbs and parsley (I used rice bread crumbs purchased from  whole foods, I believe).

3. In Large skillet add 2 Tbsp. oil over medium heat and cook patties about 4 to 5 minutes per site until browned and instant read thermometer reads 160. Serve patties and spinach on bread.

We just served it on lettuce with some other salads we were having. (3 bean salad and a rice veggie salad). We topped ours with BARBECUE SAUCE which is a nice addition.


Tuesday, July 10, 2012

Summer Rice Salad from Better Homes and Gardens


Summer Rice Salad (idea from Better Homes and Gardens)

use left over rice (or cook some up)
Toss in vegetables that you desire : peas (I used frozen baby ones and just threw it into the rice as it was cooling, then added cucumber, red or green bell peppers, green onions, parsley,celery, carrots, adding olives if you desire. Top with dried cranberries and toasted walnuts (golden raisins would also be good. Drizzle with a dressing made with equal parts of lemon juice and olive oil or do as I DID use your favorite such as a zesty Italian fat free dressing.(toasted pinenuts would be good too

NOTE: THIS IS ALSO VERY GOOD if you combine the CHICKPEA salad here : http://nannykimsrecipes.blogspot.com/2012/06/chickpea-mint-tomato-salad-favorite.html with the rice salad!

Monday, July 9, 2012

Watermelon Avocado Salad



I found this super tasty. It was in the Better Homes and Garden Magazine. It seems like a strange combo--but the flavors are well balanced and delightful.

Watermelon (chopped up)
Avocado sliced thinly
Purple onion sliced thinly
Balsamic Vinegar

Combine the three top ingredients and sprinkle with a good quality Balsamic Vinegar