Friday, September 18, 2015
I love this and found the recipe Here http://www.connoisseurusveg.com/2015/09/farro-chili-with-summer-squash-and-red-beans.html
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
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.
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
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.
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
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.