nannykim's recipes

low fat tuna recipe

2012-01-27T14:07:00.001-05:00

I love this for a low fat snack or lunch.

Tuna
sweet gherkin pickles (sliced_
sliced olives with pimentos (walmart carries them already sliced)
Taco chips

Combine the top three and serve with or on chips or on toast

sweet potato lentil soup for crock pot (Indian type)

2012-01-24T08:15:00.001-05:00

I found this recipe here: http://millefiorifavoriti.blogspot.com/2011/11/slow-cooker-sweet-potato-and-lentil.html

I love crock pot recipes and this one has some nice flavors with the ginger and curry! I love this because I usually have these ingredients on hand. The only change we added to the original recipe is that we added 3 cups of cooked rice at the end.

Cook time 4 hours on high or 7-8 on low. I am copying it from her blog (except for my parenthesis)--she has other recipes and interesting things about New York.

The recipe as it appears in the Food Network Magazine:except for my parenthesis.

Slow-Cooker Sweet Potato and Lentil Soup

Total Time: 8 hr 25 min.

Prep: 25 min.

Cook: 8 hr 0 min.

Yield:4 servings

Ingredients

1 large sweet potato, peeled and diced

3 medium carrots, cut into 1/2-inch pieces

3 stalks celery, cut into 1/2-inch pieces

2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only) I used green onions and a tad of purple onion

3/4 cup dried yellow or red lentils (I used red--and could have used more!)

1 4-inch piece ginger, peeled and finely grated

1 teaspoon curry powder

Kosher salt

1 tablespoon unsalted butter (I used olive oil )

2 cloves garlic, thinly sliced

Juice of 1/2 lemon, plus lemon wedges for serving (optional)

1/2 cup chopped fresh cilantro (i only had dried cilantro)

(me--I added 3 cups of cooked rice at the end just before serving)

Directions

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.

Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.

Melt the butter in a small skillet over medium-high heat. (I just used a bit of olive oil) Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges. (me--I added 3 cups of cooked rice--we wanted a thicker more hearty soup---It also would have been good with more lentils as these dissolve to make the broth)

Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g

Robyn's Garlic Chicken Spahetti

2012-01-18T20:39:00.001-05:00

This is a yummy dish. Not vegan , but it is nice to have a light chicken dish every now and then. I loved the mix of flavors in this dish. I found this here: http://simpleme1970.blogspot.com/2012/01/ready-set-cook.html

1 pound of spaghetti (I used Gluten Free)
1/2 cup of sun-dried tomatoes (not in oil)
1 cup of boiling water (to soak the sun-dried tomatoes in)
1/4 cup flour (I used a gluten free all purpose baking flour by Bob)
1/2 tsp garlic powder
1 pound of chicken breast (skinless, boneless) cut in 1 inch pieces (we used less --just one big breast)
1/4 cup olive oil divided
2 & 3/4 cup sliced mushrooms (we used an 8 ounce package and sliced them -I didn't measure)
5 garlic cloves minced (I had large ones , so used 4)
1/4 cup low salt Chicken broth
1/4 cup or more fresh parsley (we used quite a bit more)
1/2 tsp dried basil (I was out -so I used quite a bit of fresh leaves cut up)
1/4 ts salt--or to taste
1/4 ts pepper or to taste
1/2 cup Parmesan (we used less just because we are cutting back on dairy)

1.Place tomatoes in the boiling water while cooking the other ingredients.
Get your water boiling for the pasta. Cook the noodles at some point while cooking the other ingredients.

2.In plastic bag combine the flour and the garlic powder--add the chicken to coat.
Saute the chicken in a bit of oil until no longer pink. Remove from pan and keep warm.
3. Saute mushrooms in oil adding 4-5 minced garlic cloves near the end so you don't burn the garlic. When the mushrooms and garlic are done add the broth, parsley, basil, and salt and pepper. Stir in the tomatoes that you have drained and the chicken . Heat through.
4. Drain the noodles and add the chicken mixture and cheese. Toss to coat and serve.

Josh wine--- love it!

2012-01-18T20:17:00.001-05:00

We tried this wine tonight and it is wonderful. It is 2009 and is blended and bottled by Joseph Carr. If you can't read the label it is Cabernet Sauvignon. This is what it says about it and it is true: "This Cabernet Sauvignon, created in a Bordeaux style blend, offers ripe black currant flavors, and deep dark fruit nuances, accented by spice and smoke, matched with a long soft finish. A wine that is bold and expressive, but unassuming and approachable. Love it!!

how to peel a head of garlic in ten seconds

2012-01-13T09:47:00.002-05:00

Great tip

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Penguin Appetizer --veggies

2011-12-28T09:45:00.001-05:00

Found this at all recipes and it was too cute not to share. VEGANS would have to use a substitute cream cheeseFor penguins--From all recipes---vegans substitute a vegan cream cheese: Ingredients 18 jumbo black olives, pitted 1 (8 ounce) package cream cheese, softened 18 small black olives 1 carrot Directions Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.Note--THESE photos are not mine--found them at ALLRecipes.com I think!

Indian potato cabbage stir fry

2011-12-21T15:08:00.001-05:00

This is a great Indian dish. It can be found at the link below and is good served on rice or by itself. This is also great with sweet potatoes added and if you eat meat a bit of pork is good too.
http://www.sailusfood.com/2011/07/25/aloo-patta-gobhi-sabzi-potato-cabbage-stir-fry/

Aloo Patta Gobhi Sabzi Recipe

Prep & Cooking: 35-40 mts

Serves 4 persons

Andhra

Ingredients:

4 cups chopped cabbage, tightly packed

2 potatoes, peeled and cubed

paste of 2 green chilies and a small piece of ginger

1/2 tsp turmeric pwd

1/2 tsp red chili powder

1 tsp coriander powder

salt to taste

1 tsp grated jaggery or brown sugar

1 tbsp lemon juice

chopped coriander leaves for garnish

1 1/2 tbsps oil

For tempering/poppu/tadka:

1 tsp mustard seeds/ria/aavalu

1/2 tsp cumin seeds/jeera/jeelakara

1/4 tsp asafoetida/hing/inguva

few fresh curry leaves (good also with some sweet potatoes and pork if you aren't vegan)

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds. Add asafoetida, saute for a few seconds.
2 Add the ginger-green chillies paste, saute for half a minute. Add the cubed potatoes and turmeric powder and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
3 Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
4 Remove lid once the cabbage is three fourth cooked. Continue to cook over low flame. Add red chili powder, coriander powder, jaggery or brown sugar and salt to taste and stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Turn off heat, add lemon juice and mix.
5 Sprinkle fresh coriander leaves and serve with rice and rasam OR rotis.

Fun Veggie plate for Christmas or winter time/thanksgiving too

2011-12-15T22:04:00.010-05:00

This is a fun veggie plate. You simply get a tree shaped plate. Line it with celery--add cauliflower and decorate with red pepper. You can set the tree on a large round plate and place carrots around the tree too. Below are more ideas-- another idea--this I found on line it it not my photo, but I did one like it for Thanksgiving.

Found the ones below online

For penguins--From all recipes---vegans substitute a vegan cream cheese:Ingredients18 jumbo black olives, pitted1 (8 ounce) package cream cheese, softened18 small black olives1 carrotDirectionsCut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Maple-Bourbon Roast Turkey with Gravy--country living

2011-11-28T11:08:00.003-05:00

This is a great recipe! I forgot to take a picture but it was fab. This is a blurry picture from Country Living November 2011. I will make this again.

1 (14 pound) turkey, rinsed and patted dry with neck and giblets reserved (I used a Butterball)

1/4 cup coarse salt

1 tablespoon sugar

2 teaspoons of chile powder

1 orange

1 lime

1 small yellow onion, halved

2 bay leaves (I didn't see this and I didn't use it)

3 unpeeled garlic cloves

3/4 cup maple syrup

2 tab light brown sugar

1 tab GF Worcestershire sauce

2 cups Bourbon

Butter for foil optional

1/3 cup of flour or if GF use some cornstarch (not as much)

1. Preheat oven 325 F. Tuck wind tips under turkey by bending them back and pushing them under wings. In a small bowl combine, salt, sugar, chili powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about 1/3 of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next pierce orange and lime with a fork and stuff citrus in cavity, along with onion , bay leaves and garlic. Using a kitchen string , tie legs together (with the butterball I didn't have to tie since there was skin looped over them holding them together).

2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook 5 minutes.

3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan under rack in the pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour and thirty minutes.

4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 F, 40- 50 minutes (I cooked mine much longer because I was reading my thermometer incorrectly! So I had to tent mine and mine reached 185 for quite some time without me realizing it, but it was still delicious and not dry). Lift turkey from pan, allowing any juices in cavity to drain into pan (we failed to let the juices inside run into pan so it may taste different if you do this--it was great just with the pan juices). Transfer turkey to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes.

5. Discard neck and giblets and pour juices from pan into a gravy separator or large measuring cup. Remove fat, reserving 3 tab of fat. If needed add enough water to pan juices to measure 4 cups (I added some chicken broth to the pan juices along with water).

6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour or corn starch and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices (and broth if using and water )and cook whisking constantly, until gravy is creamy and slightly thickened, about ten minutes.

Corn Bread Pudding

2011-11-10T15:16:00.004-05:00

This is easy and fast because it takes only a couple of ingredients. It is gluten free too. I found this on line. NOTE: it is sweet (I think I will try it with less sugar next time, but I still liked it)

Recipe submitted by Bizobiff, 11/08/07

Corn Pudding/Bread

Ingredients (use vegan versions):

1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained and rinsed
1 cup brown sugar
1 cup corn meal (I used a gluten free cornbread mix)
2 tablespoons margarine (I used olive oil)

Directions:

1. Preheat oven to 350 degrees F. Put all the ingredients into a baking dish (I use a deep pie dish). Mix well.

2. Bake in oven for 25-30 minutes or until the top begins to crack.

3. Let it cool for a few minutes before serving.

This is halfway between a pudding and a bread. It's sweet and goes great with savory dishes and is especially awesome under hoppin' john and chili.

Serves: 8, Preparation time: 5 minutes
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Lentil Pumpkin Soup with Kale

2011-11-10T15:05:00.006-05:00

This is a nice change and I got the idea from a fatfreevegan recipe.

1 large onion

1/2 Tab minced garlic

1 pound of lentils

1 15 ounce can chicken or vegetable broth

1 15 ounce can diced tomatoes

6-8 cups water

Kale (as much as you want)

2 large carrots

1/2 cup butter peas (optional)

1 tsp oregano

1/2 tsp paprika

1/2-1 tsp cumin

1/8 cup quinoa

1/2 cup pumpkin

garum masala (to taste-optional)

salt and pepper to taste

lime juice

In large pot brown onions using pam spray (or whatever ). When about browned add the garlic cooking for another minute. Place rinsed lentils in the pot with the butter peas and the water and a pinch of salt. Cook covered for about 45 minutes or until the lentils and peas are tender.

Add broth, tomatoes, chopped kale, chopped carrots, quinoa and seasoning and cook 20 to 25 more minutes until tender. Add the pumpkin and cook for another 5 minutes stirring to blend. Squeeze lime juice over all when serving.

Roasted Vegetables and chickpeas (better home)

2011-11-01T17:46:00.002-04:00

I found this in Better Homes and Gardens. Nice for a different kind of dish. Prep 30 min. Roast 45 oven 425. (I don't think my prep took as long!)

1 pound carrots, peeled and cut into 2 inch pieces

1 pound sweet potatoes, peeled and cut into chunks

1 large red onion-Me--I want more next time (I used a regular onion), cut into 1 inch wedges (I cut smaller)

1 pound red or russet potatoes, cut into cubes (I did larger chunks)

6 cloves garlic, minced

1 16 oz can chickpeas (garbanzos) rinsed and drained

2-3 tab olive oil

1 tsp dried rosemary , crushed

1 tsp. brown sugar or granulated

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1. Move oven rack to center of oven. Preheat 425. Place all vegetables, garlic, and chickpeas in large shallow roasting pan. In small bowl combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables; toss well to coat.

2. Roast , uncovered, about 45 minutes or until lightly browned and tender , stirring at least 2 times. Makes 8 side dish servings. (I cooked mine longer)

Whole wheat bread (all whole wheat flour)

2011-10-31T11:36:00.008-04:00

I found this online and it is hard to find a recipe that is 100 percent whole wheat NOTE__NOT GLUTEN FREE__THIS IS FOR MY HUBBY!!

prep time:20 min

start to finish:3 hr 30 min

makes:2 loaves (16 slices each)

2	packages regular active or fast-acting dry yeast
1/2	cup warm water (105°F to 115°F)
1/3	cup honey
1/4	cup butter or margarine, softened
2	teaspoons salt
1 3/4	cups warm water (105°F to 115°F)
5	to 5 1/4 cups whole wheat flour
	Additional butter or margarine, softened

1.	In large bowl, dissolve yeast in 1/2 cup warm water. Add honey, 1/4 cup butter, the salt, 1 3/4 cups warm water and 4 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 cups flour to make dough easy to handle.
2.	On lightly floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
3.	Grease bottoms and sides of 2 (9x5-inch or 8x4-inch) loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle. Fold crosswise into thirds, overlapping the 2 sides. Flatten or roll dough into 9-inch square. Roll dough up tightly, beginning at one of the open (unfolded) ends. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush with additional butter; sprinkle with whole wheat flour or crushed oats if desired. Cover; let rise in warm place about 1 hour until dough has doubled in size.
4.	Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack; cool.

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Oriental rice

2011-10-24T13:20:00.004-04:00

Nice way to have veggies!

Soy sauce or Liquid aminos (2 tsp or more to your taste)

ginger (about a 1 and 1/2 inch piece chopped up

Bok Choy (4 large stalks with green top chopped)

1 cup frozen garden peas

1 cup slivered carrots

8 ounces of chopped mushrooms

1 and 1/2 large onions chopped

1 bell pepper chopped

1 cup chickpeas

1 can of chicken broth (15 ounce)

1/2 cup cashews

cornstarch

Cooked rice

Cook rice--as much as you like). Meanwhile saute the onions, mushrooms, pepper, carrots and cashews. After a few minutes at the white part of the bok choy then add the rest of the veggies including the green part of the bok choy. Add the ginger and soy sauce and chick peas. Sautee a few minutes. Add the chicken broth. Take a tab of cornstarch and add a bit of water stirring in a small a bowl--then add this to the broth and veggies and let it thicken while stirring. Serve over rice adding more soy sauce if desired. Can serve with a Thai sauce or duck sauce too.

Tofu Salad

2011-10-18T13:05:00.002-04:00

Good with left over rice/ a fast lunch or snack

Tofu (chopped in squares)
Balsamic vinegar
yellow bell pepper
brown jasmine rice (cooked with rosemary and basil)
olives
Chopped tomatoes

Combine tofu, peppers and vinegar. Let soak a few minutes. Then combine with the cooked rice, olives and tomatoes. Add more vinegar if desired.

Sweet Potato Chili for the crockpot

2011-10-17T18:30:00.003-04:00

This is a very satisfying dish. It is a nice way to use sweet potatoes! I found it in the July 11 issue of Family Circle. (I like to cook the rice for this dish with rosemary and basil )

Makes 5-6 servings

Prep 15 minutes

Slow cook on high for 4-6 hours or on low for 8 (took 4 hours in mine)

3 Large sweet potatoes, about 2 pounds, peeled ad cut into 3/4 inch pieces

1 large onion chopped

1 green pepper cored and seeded , chopped (I used red and yellow peppers instead)

4 cloves garlic, peeled and chopped

1 can (15 ounces) Pinto Beans

1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes (I just used petite diced tomatoes without the jalapeno because we like it less hot.

2 tablespoons chili powder

1-2 tab unsweetened cocoa powder (I used 2, it actually called for one)

1 teaspoon ground cumin

1/2 tsp salt

1/8-1/4 teaspoon cayenne pepper (I used around 1/8)

1/2 cup cilantro leaves, chopped (Omitted)

2 packages (8.8 ounces each) fully cooked microwavable brown rice (I just used some fresh brown Jasmine rice cooked with rosemary and basil)

water

1. Coat slow cooker bowl with non-stick spray.

2. Layer sweet potatoes, onion, green pepper (or whatever you are using), garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups of water in medium size bowl. Pour over vegetables.

3. Cover and cook on high for 4-6 hours or low for 8 hours.

4. Stir i cilantro if using and serve over brown rice.

Asparagus and chickpea casserole--fatfreevegan

2011-10-12T15:54:00.005-04:00

I found this on facebook. For the hash-browns I cooked 4-5 golden potatoes cut in half for 15-20 minutes with skins on. I put this in the frig and then later grated and browned them in my non-stick ceramic pan.

Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

1 medium onion, diced

1 rib celery, diced

8 ounces sliced mushrooms

3 cloves garlic, minced

12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces

2 tablespoons vegetable broth or "no-chicken"broth

2 tablespoons flour

1 cup vegetable broth or "no-chicken" broth

3/4 cup unsweetened soymilk or other non-dairy milk

salt and freshly ground black pepper to taste

1 1/2 tablespoon nutritional yeast

1/2 teaspoon dried thyme leaves

1 teaspoon dried basil

1 15-ounce can chickpeas, rinsed and drained

2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)

smoked paprika, for garnish

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.

Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.

Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika.

Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.

Servings: 6

Nutrition Facts

Shepherd pie/ vegan and Fall version

2011-10-04T18:33:00.007-04:00

This has a nice flavor and I actually couldn't tell there wasn't any meat. Hubby went back for seconds, but then he smothers things with ketchup! It has nice flavor for the Fall.

5-6 golden potatoes
1 acorn squash
1 large onion
2 cups garden peas (cooked)
red quinoa
red lentils
garum masala, chili powder cardamom, coriander
salt and pepper
almond milk (no vanilla in it)

I cooked separately the red quinoa and the red lentils. I seasoned both with garum masala , salt , pepper, a bit of cardamom and coriander, a dash of chili powder.

I cut up and cooked the potatoes. I microwaved the acorn squash (after cutting in half and seeding it--takes about 8 minutes to cook in microwave--open side faced down). I sauteed the onions until brown.

Mix some quinoa and red lentils together adding more seasoning if needed. Place a few cups of this in bottom of 2 quart casserole. Place the garden peas on top.

Mash the potatoes with the acorn squash and a bit of almond milk and salt and pepper. Stir the onions into potato combo and spread over the peas in the casserole. Cook in preheated 350 degree oven for about 30 or 40 minutes or until the potatoes get slightly brown and crisp on top.

(for a different version using different ingredients go here: http://nannykimsrecipes.blogspot.com/2008/11/meatless-shepherd-pie.html)

Acorn squash pasta

2011-09-19T17:04:00.005-04:00

Nice fast tasty fall dish.

1/2 pound of Penne (I used Gluten Free)

1 acorn squash (for about 1/2 pound of penne)

1 large onion sliced

1 tab minced garlic

fresh rosemary to taste (I used about a 5 inch piece from my plant)

fresh basil (I used about a 5 inch piece from my plant)

maple syrup

Cook the pasta---and while cooking

Slice the acorn squash in 1/2 (cut the way you don't have to cut the stem). Put face down on a microwave safe dish and microwave about 8 minutes for an average sized-smallish acorn squash or until tender.

Meanwhile saute with a bit of pam in a non-stick large pan(I use a ceramic type) a large onion--browning it--. Add the garlic and slice up the acorn and add this all to the pan ,discarding the skin. Add the seasonings and some maple syrup and water. Simmer for a few minutes to combine the flavors. Toss with the cooked penne

Tofu in Pineapple barbecue sauce on Rice noodles

2011-09-14T19:05:00.005-04:00

This is wonderful and I found it here:http://blog.fatfreevegan.com/2011/09/thai-salad-with-slow-cooked-tofu-in-pineapple-barbecue-sauce.html She used it on a salad. I used it on rice noodles (Pad Thai noodles) . My hubby and I loved this. We used half of the tofu for the two of us , but all of the sauce! This is a wonderful sauce. I used less of the hot pepper.

low-Cooked Tofu in Pineapple Barbecue Sauce

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you’re used to highly salted foods, it may taste bland unless you add more salt. I recommend you do this after it’s cooked so you’ll have a good idea of how much is needed.

Ingredients
2 14-ounce packages extra-firm tofu, frozen and defrosted (I used just one package)
1 large onion, chopped
8 large cloves garlic, minced
1/2 cup pitted dates (about 2.5 ounces)
1 1/2 cup crushed pineapple in own juice
1/3 cup water
2 fresh hot chile peppers, chopped (used about 1/2 of one jalapeno pepper)
2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
5 tablespoons tomato paste
2 tablespoons tamari or lite soy sauce (used Gluten Free)
1 tablespoon lime juice
1 tablespoon cider vinegar
generous grating of black pepper
Salt, (optional), to taste

Pad Thai (rice noodles) if desired

Instructions
At least 1 day before you plan to cook, place two packages of extra-firm tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours. Remove from freezer and allow to defrost in the refrigerator or use a quick defrost method (microwave or hot water bath). When tofu is completely defrosted, cut each block into halves horizontally and cut each half again vertically. Take each piece of tofu between your hands and gently press over a sink to squeeze out as much water as possible. Cut into 1/2-inch cubes.

Saute the onion in a non-stick pan (or on the browning setting, if your crock-pot has one) until it begins to brown. Add the garlic and cook for another minute. Scrape the onion/garlic into a blender and add all remaining ingredients except tofu and salt. Blend on high speed until sauce is a uniform consistency.

Place the tofu into the slow cooker (sprayed with non-stick spray or canola oil, if necessary) and pour the sauce over it. Stir very gently to make sure all sides of the tofu are covered. Cover and cook on Low for 8 hours. (I reduced the time by cooking some on high)

Check seasonings and add salt and extra lime juice as needed.

Serve over pad thai noodles.

Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until sauce has thickened.
Notes
Slow cooking mellows out the flavors of the garlic, ginger, and chile peppers, so if you want a spicier dish, either start with more or add extra after 6 hours.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

Garam Masala Lentils

2011-09-14T13:35:00.002-04:00

This is great mixed with some brown rice and sprinkled with chopped tomatoes, cucumbers, parsley, mint, cilantro, green onions, lemon juice

Garam Masala Lentils

1 pound of brown lentils, rinsed and picked over
1 and 1/2 pounds all purpose potatoes
2 onions , peeled and chopped
1 can (14 and 1/2 oz not salt added diced tomatoes)
2 tsp salt
1 & 1/2 tsp garam masala seasoning
1/2 tsp ground cumin (I forgot this!)
1/2 tsp black pepper
2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces
1/2 cup cilantro leaves chopped (optional)
3/4 cup tlasted slivered almonds (don't use it if putting this in a goulash)
5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Zucchini and Yellow squash salad

2011-09-12T14:29:00.002-04:00

Zucchini

Yellow squash

parsley

Green onion

Lemon juice

Olive oil (if desired)

Salt and pepper

Chop , mix and refrigerate

Cucumber Tomato salad

2011-09-12T14:21:00.002-04:00

Tomatoes

Cucumber

Parsley

mint

cilantro

green onion

Salt and pepper

Lemon juice

Olive oil (if desired)

Chop up cucumbers, tomatoes, parsley and green onions. Mix in some fresh cilantro, mint and parsley and sprinkle with salt and pepper. Squeeze a bit of fresh lemon in it (add a bit of olive oil if you want). Refrigerate to blend flavors.

Goulash (gluten free) and Garam masala lentils and potatoes

2011-09-09T14:20:00.004-04:00

Take make this goulash I used

gluten free macaroni

1 can of tomatoes

1 jar of spaghetti sauce

The recipe for garam masala lentils and potatoes with the ingredients and recipe here:

Garam Masala Lentils

1 pound of brown lentils, rinsed and picked over

1 and 1/2 pounds all purpose potatoes

2 onions , peeled and chopped

1 can (14 and 1/2 oz not salt added diced tomatoes)

2 tsp salt

1 & 1/2 tsp garam masala seasoning

1/2 tsp ground cumin (I forgot this!)

1/2 tsp black pepper

2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces

1/2 cup cilantro leaves chopped (optional)

3/4 cup tlasted slivered almonds (don't use it putting this in a goulash)

5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Goulash--cook macaroni. Combine with some of the lentils and an added can of tomatoes and spaghetti sauce! YUM

banana oatbran/cornmeal muffins (, dairy free, no added oil

2011-08-29T21:46:00.005-04:00

These are gluten free if as a celiac you can have oats. I have no problem with oats (Bob's makes a gluten free oatbran), but some have trouble with them--there is still controversy over oats.

2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran(Bob's gluten free)
4 tsp baking powder

1/4 or 1/2 teaspoon salt to taste
2 cups almond milk
1/2 cup of applesauce

1 banana mashed with some cinnamon sprinkled over it

1/2 tsp vanilla

1 tsp or so agave nectar

handful of raisins

Mix dry ingredients. Add wet ingredients (add raisins last). Place in 12 cup muffin tin. Preheat oven to 400 but turn down immediately to 350 when you place the muffins in oven. Cook 15 to 20 minutes. Or until toothpick comes out clean

Kitchri (red lentils and basmati rice serve on soft taco

2011-08-23T18:33:00.003-04:00

Nice flavor--this is an Indian dish I found in my Indian cookbook

serves 4-6

scant 1 & 1/4 cups basmati rice

2 tab oil (optional)

1 large onion, finely chopped

1 & 1/4 cups red split lentils (I just used red lentils)

2 tsp garam masala

1 and 1/2 tsp salt, or to taste

pinch of ground asafedtida (I didn't have)

2 tbsp chopped fresh cilantro (if desired)

chapatis and raita to serve (I used soft corn tortilla)

Rinse rice and let soak 30 minutes (I didn't do this). Place oil in pan and saute onion for 5-8 minutes, stirring frequently, until golden brown.

Stir in rice and lentils aong with the garam masala, salt, and asafetida, and stir for 2 minutes (I just added it with the water). Pour in the water and bring to a boil, stirring.

Reduce heat to low (as low as possible) and cover pan tightly. Simmer without lifting lid for 20 minutes until grains are tender and liquid is absorbed. Re-cover the pan, and turn off the heat, and let stand for 5 minutes

Use 2 forks to mix the cilantro and adjust the seasoning, adding more salt if needed. Serve with chapatis and raita or use soft tortilla (I used the corn kind) (if you don't do dairy you can do a salsa)

For raita recipe go here: http://simplyrecipes.com/recipes/cucumber_mint_raita/ this is a yogurt, cucumber mint recipe

Cucumber Mint Raita Recipe

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

INGREDIENTS

One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
2 cups plain whole milk yogurt
10 large mint leaves, thinly sliced* (can sub cilantro)
1/2 teaspoon ground cumin**
Pinch of cayenne
Pinch of paprika
Salt and pepper

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

METHOD

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Yield: Makes 2 1/2 cups.

taco sauce

2011-08-17T14:49:00.003-04:00

I found this online. The reference is at the bottom. I did use less of the hot ingredients on mine!

3 -4 tablespoons olive oil
1 small onion, finely chopped
1 teaspoon dried red pepper flakes (or to taste)
1/2 teaspoon dried oregano
3 -5 teaspoons chili powder (or to taste)
1/2 teaspoon dried basil
2 -4 teaspoons cumin (can use more to taste)
1 tablespoon fresh minced garlic (or to taste)
1/3-1/2 cup salsa
1 cup tomato sauce (or use crushed tomatoes)
1 cup beef broth or 1 cup water mixed with beef bouillon powder or 1 cupjust use water
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 teaspoon ground pepper (or to taste)
1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

irections:

1
Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
2
Add in fresh garlic and saute for 2 minutes.
3
Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
4
Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
5
Adjust all spices to taste then season with seasoned salt and pepper to taste.
6
Mix in sour cream if using and heat through (do not allow to boil).
7
OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Read more: http://www.food.com/recipe/kittencals-red-enchilada-or-taco-sauce-168653#ixzz1VIa6ut65

Re-fried beans with quinoa

2011-08-16T12:13:00.003-04:00

Another way to have quinoa is to follow the recipe on the package for cooking a cup of dry red quinoa. You can cook it with some seasoning such as cumin, coriander, garam marsala, curry, basil, etc. Then after it is done mix with a can of re-fried beans and some picante sauce. Serve over baked potatoes or with soft tortillas etc.

Good with taco sauce here:

http://nannykimsrecipes.blogspot.com/2011/08/taco-sauce.html

Mango/Pear combo

2011-08-11T17:56:00.002-04:00

Note to self: good dessert is fresh sliced mango/ fresh sliced pears (with skin on) sprinkled with cinnamon.

Pad Thai from McDougall

2011-08-02T19:49:00.004-04:00

Really nice. This was in McDougall's quick and easy cookbook.

8 ounces uncooked rice noodles

3 tablespoons of soy sauce

2 tab rice vinegar (go easy--otherwise it can make it a bit tart--could do a tad less)

2 tab lime juice

1 tab ketchup (I forgot and I liked it without it but would add some sweetness which is needed)

2 teaspoons of sugar

1/4 tsp crushed red pepper (I used 1/8, but more would be ok too)

1/3 cup water

4 green onions, chopped

1/2 tsp minced fresh grlic

1 6.5 ounces package of Smoked Tofu thinly sliced (I just used some extra firm Tofu that I browned in my pan

2 cups mung bean sprouts

1/2 cup shredded carrots

1/4 cup cilantro if desired

2 tab chopped peanuts (optional)

Place the noodles in a bowl and cover with hot water. Soak of ten minutes. Drain.

Combine the soy sauce, rice vinegar, lime juice, ketchup(if using) sugar, and red pepper in a bowl. Mix well and set aside.

Place the 1/3 cup water in a nonstick frying pan. Add the green onions and garlic. Cook, stirring frequently , for 3 minutes. Add the tofu, bean sprouts, and noodles. Cook for 2 minutes. Add the sauce mixture. Cook and stir for another 3-4 minutes until heated through. Transfer to a serving platter. Sprinkle with carrot, cilantro, and peanuts if desired. Serve at once.

Note. I added the carrots to the end of the cooking time. My hubby doesn't like cilantro so I didn't add it

Watermelon salsa from country living

2011-07-28T16:18:00.003-04:00

A nice and different salsa. I may use this as a salad to go with my tofu curry too!. You can serve this with chips.

Prep time 20 minutes plus chilling. Yields 3 cups

2 cups seeded finely chopped watermelon

1/2 cup finely chopped peeled cucumber

1/4 cup chopped red onion

1/4 cup finely chipped sweet red pepper

1 jalapeno pepper seeded and minced (I didn't have one)

1/4 cup minced fresh cilantro

1 Tbsp minced fresh basil

1 Tbsp minced fresh mint

2 Tbsp honey

1 tsp lime juice

In large bowl combine everything drizzling with honey and lime juice--tossing gently to coat. Refrigerate for at least one hour.

Tofu curry

2011-07-28T15:59:00.006-04:00

Easy to make --I used some left over chunky vegetable soup (see here) to make this. Serve on rice.

1 block of Tofu

Veggies from soup (here) or cooked eggplant, potatoes, carrots, string-beans, cauliflower , zucchini, summer squash and green pepper in nice chunks.

1 onion

1 can coconut milk (light) around 15 ounces

1 tsp fresh ginger

1 tsp garlic minced

1/2 teas sugar

1-2 tsp chili paste

1/4 cup basil

1-2 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp mustard seed (I just used a pinch or so of ground mustard)

a pinch of curry powder

grated lime and a bit of the juice to taste

salt and pepper

olive oil

1-2 tab cornstarch

cashews and or peanuts

I sauteed the tofu in a non-stick ceramic pan until browned. Remove and set aside.. Add a bit of oil to pan and place seasonings (garlic, ginger, sugar, chili paste, turmeric, cumin, coriander, mustard, curry --heat it up. Add the chopped onion and simmer till soft (can add a little coconut milk while you do this.

Add the rest of coconut milk (and if using the left over soup add some broth from the soup. Add the veggies and lime and basil and salt and pepper all to taste and add the tofu. You can thicken it if needed by making a paste with the cornstarch and a bit of the broth. Add this to the rest of the mixture and heat to thicken. Add cashews and or peanuts of desired and serve on rice.

Gourmet Chicken (Ann's)

2011-07-26T11:43:00.003-04:00

This is very tasty and good served on rice (note--not low in fat because of the oil)

1/3 cup red wine vinegar (I used 1/4 cup)

1/3 cup olive oil (I used 1/4 cup)

1/2 cup apricot jam

1/3 cup capers and a little of the juice (I used 1/4 cup)

1/2 cup sliced Spanish olives

1/2 cup brown sugar

1/2 cup white wine (dry)

1/3 cup chopped cilantro (I was out and used a bit of dried)

5 garlic cloves, minced

4 boneless skinless chicken breasts browned in 2 tbs of oil (I used the tenders)

Combine all ingredients except chicken. Stir until mixed.

Heat oven 350

Season chicken with salt and pepper. Brown chicken in oil on each side. Pour mixture over chicken. Bake in a 12 by 7 inch pan for 20-30 minutes or until internal temp of chicken reaches about 180. Serve over rice!

Quick chunky vegetable soup

2011-07-26T11:34:00.002-04:00

Only takes minutes--nice for lunches

1 box (32 ounces) vegetable broth

1 box (32 ounces) chicken broth

5-7 small red potatoes chopped in chunks

3 -4 carrots cut in chunks

1 zucchini cut in chunk

1 summer squash in chunks

1 onion in chunks

1 small Japanese eggplant in chunks

a hand full of green beans cut in 1/2

parsley

1 green pepper cut in chunks

some cauliflower in chunks

Italian seasoning

basil leaves

rosemary

salt and pepper

Place broth in pot and heat while cutting up veggies. I put the potatoes, carrot and onions in first adding the rest. It was cooking as I added the veggies. After adding all the veggies I only cooked it for about 5 more minutes and everything was done.

Green bean and nectarine salad--fam circle

2011-07-26T11:29:00.004-04:00

A different salad

1 medium sweet onion, sliced

1 Tbsp. olive oil

1 pound green beans, trimmed

1 tsp. snipped fresh rosemary

1 clove garlic, minced

2 peaches or nectarines

1 tbsp lime juice

In a 12 inch skillet cook onions in hot oil over med heat for 5 minutes or till starting to get soft. Add beans, rosemary, garlic and a pinch of salt. cover and cook ten minutes or until crisp tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold.

Burrito Casserole

2011-07-11T18:47:00.005-04:00

This is not the best picture, but this was a very tasty dish and easy to make. Plus there is an advantage in that you can make it ahead. We did not use the cheese called for and it was still fantastic. I found this is family circle mag--

6 servings

Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in oven. (I microwaved mine a bit after taking out from the refrigerator).

2 packages (8.8 ounces each) fully cooked brown rice (I used around 4 to 5 cups of cooked brown rice

I didn't have these packages and was unsure how much to use.

1 jar (15 1/2 ounce salsa) _I used mild

1/2 teaspoon dried oregano

1 can (15 ounce) refried beans

1 package (10 ounce) frozen corn, thawed

1/2 teaspoon chipotle chili powder (I used chili powder)

1/2 teaspoon ground cumin

1 and 1/2 cups shredded reduced fat taco cheese blend (I OMITTED)

2 packages (10 ounce each ) frozen chopped spinach, thawed and squeezed dry (I used less and just put it in semi thawed--I did have to cook it longer)

3 tab chopped cilantro if desired

1. In a large bowl, combine rice, salsa, and oregano.

2. In second bwol combine refried beans, corn, chile powder and cumin.

3. Coat a 12 by 8 by 2 inch baking dish with nonstick cooking spray (I USED A 2 QUART CASSEROLE DISH)

4.Spread half the rice mixture evenly in dish. Layer refried bean mixture and half the cheese (if using) over rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese (if using).

5. Cover with plastic wrap and refrigerate for up to 2 days or cook uncovered right away.

6. Heat oven to 350 degrees. Bake, uncovered for 35 minutes or until internal temperature gets to around 140 degrees. Sprinkle with cilantro before serving.

baked spaghetti--vegan style

2011-06-27T15:30:00.005-04:00

This was delicious and an easy way to make a good sized batch.

8 to 16 oz) of spaghetti noodles (these above are gluten free quinoa noodles--great because quinoa is a complete protein.

1 or 2 good sized jar of marinara (I used one that was probably 26-28 ounces--it was a good quality one too which makes a difference) It depends how much noodles you use and how much sauce you like.

1 onion

2 cloves of garlic minced

1 green bell pepper

1 jar of mushrooms (or fresh, sliced and cooked)

1 zucchini squash sliced

nutritional yeast (gives it a cheese like flavor and good for you too)

Cook spaghetti noodles till almost done

Cook onions, garlic, pepper, mushrooms, squash until just done

Mix the sauce, the noodles and the veggies together. Place in a large 2 or 3 quart casserole sprinkling nutritional yeast as you add it into the casserole dish (I put it in in batches so I could alternate the yeast.) After placing in the casserole sprinkle additional nutritional yeast.

Bake covered at 350 for about 20 minutes or until nice and hot. I had placed mine in the refrigerator and cooked it later so the time will vary depending on how you do it. Could be as fast as 15 and as long as 30 minutes depending on if you cook immediately or after refrigerating it.

Chickpeas in coconut milk

2011-06-27T15:15:00.003-04:00

Not the best of pictures, but this is quick and tasty. It would also be good with added veggies such as peas or broccoli. It is from the cookbook called, "Indian".

Serves 4

Ingredients:

generous 1 cup water

10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)

14 oz/400 g canned chickpeas, drained and rinsed well

generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)

1 tsp salt

2 tab oil

4 large garlic cloves, finely chopped or crushed

2 tsp ground coriander

1/2 tsp ground turmeric

1/2-1 tsp chili powder

juice of 1/2 lemon

Indian bread, to serve (optional)

Method:

1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk)

2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.

3. Fold the aromatic spiced oil into chickpea mixture. Stir in the lemon juice and remove from heat. Serve immediately with bread.

Cauliflower, egglplant & green bean korma

2011-06-15T20:30:00.002-04:00

Another good Indian type dish. DON'T LEAVE out the MINT--it really adds to the flavor!

Serves 4-5 Got this from a cookbook called , Indian.

Ingredients:

generous 1/2 cup cashews

1 & 1/2 TBSP garlic and ginger paste (I just used fresh and added some water)

scant 1 cup water (I used almond milk)

4 tab oil (I used less)

1 large onion

5 green cardamom pods, bruised (I had to use some ground cardamom)

1 cinnamon stick, broken in half

1/4 tsp ground turmeric

generous 1 cup of heavy cream (I used almond milk and none of the above water--coconut milk would be good too!)

5oz/140 g new potatoes, scrubbed and chopped into 1/2 inch pieces

1 & 1/2 cups cauliflower florets

1/2 tsp garam masala

5 oz/140 g eggplant, chopped into 1 inch chunks

5 oz/140 g green beans, chopped into 1 inch lenghs

salt and pepper to taste

chopped fresh mint to garnish

Method

1. Heat pan. Add cashews and stir until they start to brown. Remove from skillet.

2. Put nuts with garlic and ginger paste and 1 tab of water (I used more water since I used fresh

garlic and ginger). Grind in spice grinder or blender and process to a course paste.

3. Place 1/2 the Oil in pan. Brown onion over med high heat until golden.

4. Add the nut paste and stir for 5 minutes.Stir in the cardamom, cinnamon stick and turmeric.

5. Add the cream (or milk and water if using). Bring to boil, stirring. Reduce the heat to very low , cover, and simmer for 5 minutes.

6. Add the potaotes, cauliflower, and garam masala and simmer, covered, for 5 minutes. Stir in the eggplant and green beans and simmer for an additional 5 minutes, or until veggies are tender (I may have turned it down to low, but mine took about 20 minutes!). Check to make sure it isn't sticking--I used a non-stick ceramic lined pan.

7. Taste and add salt and pepper and sprinkle with the MINT!!

Oatmeal Raisin cookies (healthy-McDougall)

2011-06-13T14:04:00.007-04:00

A mcdougall recipe. When we first made these we felt they were not sweet enough. But then we loved them and they even seem better the next day. We do like more raisins and walnuts which you add at the end. Also we prefer them less flattened. So you can experiment --you don't have to flatten with the fork.

Oatmeal-raisin Cookies

These are your traditional oatmeal-raisin cookies, but without eggs, dairy, oil, salt, refined flour or sugar. Instead, this recipe uses oats, flax seeds, cashews, bananas and dates.
¾ cup water (note--it may need a tablespoon or so more see directions)
6 medjool dates, pitted
½ cup raw cashews or pecans
1 cup rolled oats
2 cups rolled oats, ground into flour (see note below)
3 tablespoons flax seeds, ground
¾ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (more--I like 1 & 1/2)
½ teaspoon nutmeg (me less, 1/4 tsp)
4 tablespoons lemon juice
3 teaspoons lemon zest
½ ripe banana, mashed with a fork
1 teaspoon vanilla extract
¾ cup raisins (I like these with more raisins-a cup at least)
¾ cup roughly chopped walnuts (optional) (more is good)

Preheat oven to 350. Line a baking sheet with parchment paper (or use a non-stick cookie sheet) and set aside. Place the pitted dates and cashews in a bowl with the ¾ cup of water and soak for 30 minutes.(I don't wait the whole 30 minutes )

While the dates and nuts are soaking, combine all of the dry ingredients (whole oats, ground oats, flax, baking soda, baking powder, cinnamon and nutmeg) in a large bowl and mix thoroughly with a fork.

In another bowl, combine wet ingredients (lemon juice, zest, banana and vanilla). (I actually blend the banana with the date stuff) .Blend the soaked dates, cashews and their water in a high-speed blender until smooth; add this mixture to the bowl of wet ingredients, and combine. Add the bowl of wet ingredients to the bowl of dry, and mix thoroughly, adding in the raisins and walnuts last (add a little water as needed if dough is too dry).

Using a one-tablespoon measure, place a scoop of cookie dough on the baking sheet and press down gently a couple times with a fork (optional). Bake for 15-18 minutes on the middle rack, until cookies are lightly browned on the bottom and around the edges. Remove from oven and let sit for 5 minutes before transferring to a cooling rack.

Notes: Regular, whole rolled oats work best (as opposed to quick or instant oats). / A Vitamix or Tribest Personal Blender both work well to blend the nuts and dates, and grind oats into flour. / If you’ve never used fresh nutmeg, this would be a great opportunity to pick some up in the bulk section of Whole Foods and try it. / To zest lemons and nutmeg, use a fine grater, such as a Microplane. / These cookies are not overly sweet; if you’d like to add more sweetness, add two more dates to the recipe.
Preparation: 30 minutes; cooking time: 18 minutes; makes: 25-30 cookies
2011 John McDougall All Rights Reserved
Dr. McDougall's Health and Medical Center
P.O. Box 14039, Santa Rosa, CA 95402
http://www.drmcdougall.com

Garden peas and Tofu in chili-tomato sauce (Indian dish)

2011-06-13T12:27:00.004-04:00

This is great served with new potatoes as a main meal. I love the flavors in this dish. From INDIAN cookbook

Ingredients:

4 TbSP olive oil

9 oz/250 g. Tofu (or Paneer) I used a bit more!

4 green cardamom pods bruised (I just used ground cardamom)

2 bay leaves

1 onion , finely chopped

2 tsp garlic paste (I just used fresh minced garlic)

2 tsp ginger paste (I just used fresh grated ginger)

2 tsp ground coriander

1/2 tsp ground turmeric

1/2 to 1 tsp chili powder

5 & 1/2 oz. 150 g, canned chopped tomatoes (I used a bit more)

scant 2 cups warm water plus 2 TBSP of water

1 tsp salt, or to taste

1 & 1/4 cups frozen peas

1/2 tsp garam masala

2 tbsp light cream (I used almond milk)

2 tbsp chopped fresh cilantro leaves (I had to use dried)

Method:

1. Heat 2 tab oil in medium non-stick saucepan over med heat. (I don't have a non stick and tried it in my iron skillet. I ended up having to place it under my broiler to get it to brown). Cook until evenly browned. Be careful as it tends to splatter in hot oil. Remove and drain on paper towels.

2. Add the remaining oil to pan. Reduce heat to low. Add the cardamon and bay leaves and let sizzle gently for 20- 25 seconds. Add the onion, increase heat to medium and cook, stirring frequently for 4-5 minutes, until onion is softened. Add garlic and ginger pastes and cook, stirring frequently for an additional 3-4 minutes, until onion is pale golden in color.

3. Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring for 3 minutes, or until the oil separates from the spice paste.

4. Add the scant 2 cups of warm water and salt. Bring to boil, then reduce the heat to low and simmer, uncovered, for 7-8 minutes.

5. Add the Tofu (Paneer) and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro and remove from the heat.

Indian Potatoes with Cauliflower--garlic and chili flavored

2011-06-13T12:05:00.003-04:00

This is a yummy dish. I found it in a cook book called INDIAN. It has some cool flavors. The way the veggies are cooked are nice too, because they aren't over cooked! Serves 4

Ingredients:

12 oz/350 g. young , waxy potatoes (I just used new red)

1 head of cauliflower

2 tbs olive oil

1 tsp black or brown mustard seeds (I had to use mustard powder)

1 tsp cumin seeds (Note--seeds-not ground cumin)

5 large garlic cloves, lightly crushed then chopped (I just minced mine)

1-2 fresh green chilies, finely chopped, seeded if you like (I had to use some in a jar )

1/2 tsp sale, or to taste

1/2 tsp ground tumeric

Method:

1. Cook potatoes with skin on in pan with boiling water for 20 minutes. Drain and soak in cold water for 30 minutes. Peel them if desired or leave peels on. Cut so they are about the size of your cauliflower florets.

2. Meanwhile divide cauliflower into about 1/2 inch/1 cm florets and blanch in a large saucepan of boiling salted water for 3 minutes. Drain and plunge into iced water to prevent additional cooking , then drain again.

3. Heat oil in medium saucepan over medium heat. When hot , but not smoking, add mustard seeds, then cumin seeds. Remove from heat and add the garlic and chiles. Return to low heat and cook, stirring, until the garlic has a light brown tinge.

4. Stir in the tumeric, followed by the cauliflower and the potatoes. Add the salt, increase the heat slightly and cook, stirring , until the vegetables are well blended with the spices and heated through. Only takes a short time!

5. Stir in the cilantro , remove from the heat, and serve immediately.

Crock-pot Pilaf from Hallelujah holiday recipes

2011-06-07T12:35:00.002-04:00

I liked the flavor of this and I cooked it on low for about 6 hours which was really too much in mine--a little gooey--but very nice flavor. We added after cooking some Chinese 5 spice and some salsa--so lots of ways to mix it up!

This is for a four quart crock pot.

2 & 1/2 cups water or vegetable stock

16 ounces tomatoes peeled and chopped (or salt-free tomato sauce

1 medium ripe bell pepper seeded and chopped

1 large clove garlic (or 2 small) peeled and minced

2/3 cup ripe black olives sliced

1 & 1/2 cups raw (uncooked) Basmati rice

2 tsp All purpose seasoning

1/4 tsp Celtic sea salt

optional: Chinese 5 spice seasoning and salsa

Place all ingredients in crock pot and stir well. Cover and cook on low 6-9 hours or high 3 hours. Serve with a heart salad and bread if desired. Serves 3 Can add salsa chinese 5 spice at the end or green onions and sour cream etc

Tu-no Salad Wraps--McDougall

2011-06-02T13:08:00.011-04:00

This is wonderful and better for you than tuna--I will have this a lot this summer! You can do half of this too. (I only made 1/2 and it was a good amount for the two of us) From McDougall newsletter

Tu-no Salad Wraps

Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the Tu-no salad is wrapped in warm corn tortillas and steamed collard leaves.

2 15-oz. cans chickpeas/garbanzo beans
4 ribs celery, diced
½ red onion, diced
2 tablespoons chopped fresh basil (I had only dried so used less--still good!)
¼ cup curly or Italian parsley, chopped
1 avocado, small diced (optional)
½ cup water
½ cup raw, plain cashews
3 tablespoons lemon juice
2 teaspoons apple cider or rice vinegar (I used rice vinegar--milder and better)
1 tablespoon prepared/wet mustard (I had Dijon so used a bit less)
½ teaspoon garlic powder
Salt and Pepper to taste (ME)

1 bunch collard greens
1 package corn tortillas

Place the drained chickpeas into the bowl of your food processor and pulse briefly, just until beans are broken up and sticking together slightly. Scrape this into a large bowl and toss with the celery, onion, basil, parsley and avocado.

Blend the dressing ingredients (water, cashews, lemon juice, vinegar, mustard and garlic powder) in a high-speed blender until smooth. Add this to the bowl of garbanzos and vegetables, and mix thoroughly. Serve in corn tortillas or wrapped in collard green leaves. (To prepare leaves: after washing the leaves and trimming the thick stem end, place each leaf in almost-boiling water for 1 minute to soften; remove and pat dry before filling and wrapping. Tuck or trim ends, then cut in half.

Notes: For a salt-free mustard, look for Westbrae Natural brand. / For salt-free canned beans, look for Eden brand. / Look for corn tortillas that are made with only corn, water and lime as their ingredients.
Preparation: 15 minutes; cooking: just a few minutes for the collard leaves; serves: 6

Garden Three-Bean Salad with fresh French Dressing--edamame

2011-05-28T12:18:00.002-04:00

I found this in Better Homes and Garden and I love the crunchy texture and freshness of this salad. Makes a nice lunch or snack.

2 cups green string beans

8 cups mixed geens

2 cups shelled sweet soybeans (edamame) , thawed

1 cup canned white beans such as cannellini 0r northern beans, rinsed well

1 cup radishes quartered or sliced

fresh black pepper

1 recipe Fresh French Dressing (below)

1. In microwave safe bowl combine green beans with 1/4 cup water can add a bit of salt. Cook for 3 -5minutes. Set aside and allow to cool.

2. Place salad greens in a large salad bowl; add green beans, edamame, white beans, radishes. add some of the dressing and toss gently. Pass remaining dressing. Makes 8 servings (or less if having as a lunch).

FRENCH DRESSING

In a blender combine 2 medium tomatoes (halved and seeded--I didn't bother seeding); 1/4 cup olive oil ( I only used about a tablespoon since I am cutting back), 2-3 tbsp red wine vinegar; 2 tbsp tomato paste (I used ketchup), 1 tbsp fresh tarragon (I used about 1 tsp dried fresh would be better), and 2 tsp dijon mustard. Cover and process until blended. Season with salt and pepper.

Quinoa with seasonings and lamb

2011-05-24T13:52:00.005-04:00

This was red quinoa . I used a cup of uncooked red quinoa and rinsed it and cooked it in 1 and 1/2 cups of water (I added a bit more as it was cooking). I cooked it for 20-25 minutes and threw in about 1-2 tablespoons of cooked lamb that I had in the freezer with the following seasonings:

mint
cumin
chili
cinnamon
coriander (ground)
salt
ginger (ground)
onion flakes

I added the seasoning to taste--using more of the ginger and cumin than the rest.

I served it with chopped cucumbers and tomatoes. It would look prettier if you chopped these more evenly and put some mint leaves on it ;-) Makes 3-4 servings.

PS. Raisins in place of the lamb might be good. I will have to try sometime. I think I may try this with some coconut too. Black beans would be good with this too.

Ps. If reheating a little olive oil would be good

Zucchini pasta--

2011-05-18T09:36:00.005-04:00

Yummy and oh so good for you! No cooking!! so fantastic for summer!!!
asta alla Checca – you can see a video demonstration on youtube and recipe follows below--quoted from her. This uses a spiroli (spelling?) but you can uses a potato peeler on the squash if you want to.
Serves 2

If listening to the youtube video turn music off located on the side bar to right

One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca.

Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator.

2 large zucchinis
2 large tomatoes, diced, heirloom if possible
or heirloom cherry tomatoes (I used 3 big ones from farmer's market)
1 clove garlic, minced or crushed
1/2 cup raw olives, coarsely chopped (I used black, and green)
? cup capers (I omitted)
1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
15 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil, or to taste(if want low fat use fat free Italian dressing to taste instead)
Himalayan salt to taste
Freshly milled black pepper to taste
Chili flakes, (optional)

Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.

Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.

To Serve
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.

OOPTIONAL:

Cashew Parmesan Cheese
1 cup cashews
1 clove garlic
Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.

This is what the gadget looks like but you can use a peeler. It is easy to clean with a toothbrush. You can get it from Amazon. Here and it is called the

World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer

You have to place the veggie smack on this little hole area. I didn't realize this at first! One you do it takes minutes.
Great dish for the summer as no cooking!!

Eggplant Ratatouille on pasta (CROCK POT version)

2011-05-16T11:45:00.004-04:00

Showed here with GLUTEN FREE pasta

This is WAY BETTER THAN IT LOOKS--This is a great eggplant dish...we couldn't stop eating it. It makes 6 servings or more if using pasta. This is from June Family Circle 2011.

Slow cook in crock pot 3 hours on high or 5 hours on low (I did longer because I was out).

1 small eggplant (about 1 pound). Mine may have been bigger. Peeled and cut into
1/2 inch cubes.
1/8 teaspoon of salt
1 medium sized red onion, chopped
2 medium sized sweet green bell peppers, seeded and cut into 3/4 inch pieces
1 package (10 ounces) mushrooms , cleaned and quartered OR I used jarred baby
button mushrooms and added them right at the end just before serving.
1 can (14 & 1/2 ounces) diced tomatoes--DRAINED
1 can (8 ounces) tomato sauce
1/2 to 3/4 teaspoon of black pepper (BE CAREFUL I used 1/2 tsp and it was HOT--I
liked it but more would have been too much for me)
1/2 tsp Italian seasoning
1 medium size yellow squash (I USED GREEN ZUCCHINI) quarted and cut into 3/4 inch

After cooking add:
1 tab fresh chopped Basil (and if using jarred mushrooms add here too)
Olive oil for drizzling
red wine (I like this drizzled over too--using dry red)

1. Place eggplant in strainer and sprinkle with 1/8 tsp salt; let stand for 20 minutes and press out as much liquid as possible.

2. While eggplant is draining in a 4-5 qt slow cooker, combine onions, bell peppers, and mushrooms (if using fresh mushrooms).. (you can add the squash during the last 45 minutes of cooking or if this isn't convenient then throw it in her as I did) Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning.

3. Add eggplant and stir. Cook on high 3 hours or low 5 hours.

4. Add squash to slow cooker for last 45 minutes if you haven't already added it.

5. Before serving stir in basil and some extra salt (to taste). Drizzle with olive oil and/or dry red wine if desired.

Serve on pasta as I did OR not!

Broccoli Walnut salad

2011-05-16T11:38:00.003-04:00

I like this version of the broccoli salad. I got it from Lottie at my blue cottage and it can be found :http://mybluecottage.blogspot.com/2011/04/broccoli-walnut-salad.html#comment-form
I like it even served immediately---my picture is not very good!

Broccoli Walnut Salad
Serves 2 (Just double the recipe for 4)

2 cups fresh broccoli, cut into small pieces
2 tablespoons chopped walnuts (I used pecans because didn't have walnuts on hand)
2 tablespoons raisins (I omitted)
2 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons sugar
______________________________

In a small bowl, mix broccoli, walnuts, and raisins.
Combine mayonnaise, lemon juice, and sugar. Mix
into salad. Cover and refrigerate 1 hr. ( STOP! Wait
until the next day! It is too good then!) ME--I ate immediately and it was still good!

oatmeal cake (like coffee cake)

2011-05-09T08:56:00.006-04:00

This is a very moist cake. It has no flour and I don't have trouble with oatmeal as some celiacs might. Bob's makes a gluten free oats--I can use the regular. This is easy, fast, low in sugar and low in fat. It is fantastic warm, good with or without fruit. I don't use syrup for topping , but some like to. Got this recipe from a friend who has a bed and breakfast. I used ALMOND MILK

Good served by itself or warm with blueberries or with warm maple syrup

After stirring well until blended you let it stand 5 minutes to absorb moisture.
Pour mixture into a greased 8 by 8 baking dish and bake at 350 degrees for 25 or 30 minutes or until knife inserted comes out clean. (mine --25). cut into squares and serve

Lamb and Lentil Ragout

2011-05-04T09:05:00.004-04:00

an old favorite when having lamb

1 tab olive oil
1 pound of lamb cut in inch cubes or smaller
1 large onion, finely diced
1 large carrot finely diced
2 cups lentils
1/2 tsp ground cinnamon
2 cloves without their heads or just a pinch of ground cloves (not too much)
1/2 tsp red chili powder (NOT PEPPER)
1 and 1/2 teas of salt (or do less and add to taste!)
6 cups water
1/2 cup fresh parsley chopped
1 cup shredded fresh spinach
8 slices lemon

Heat oil. Add half the lamb and saute until lightly browned on all sides. Remove from pan add rest of lamb doing the same. Remove from pan.

Pour off all but 1 tab of oil. Add onions and carrots and saute lightly 3 minutes.
Add the lamb, lentils, seasonings (EXCLUDING parsley, spinach and lemon these will be added at end) and water. Cover and gently simmer for 1 hour or until lamb and lentils are tender.

Just before serving , stir in parsley and spinach and cook for 1 minutes. Garnish each serving with a slice of lemon.

Apple ,pear, pecan salad

2011-05-03T08:36:00.003-04:00

Not the best of pictures!! I am always in a hurry! This was delicious --I changed it up a bit. I did use Clementine instead of an orange. I just used some orange juice for the juice part of the recipe and threw in some Clementine for the mixture of fruit. I had to use some canned pear, plus fresh apples. I used a bit of raspberry vinaigrette for the dressing too. this is also from the "Hallelujah Holiday recipes" book.

Pineapple /toss salad

2011-04-27T18:45:00.002-04:00

A bunch of Romain lettuce--torn
fresh pineapple--cut into bite sized pieces
slivers of carrot
sunflower seeds

combine as desired. Top with a raspberry vinaigrette. Or whatever dressing you desire. Coconut sprinkled in this would be good too!

Mexicali Salad and Dressing

2011-04-27T18:38:00.003-04:00

This was another recipe I found in a book called Hallelujah Holiday recipes--lots of good ones in this book. I didn't add as much oil and I had no parsley and only put a bit of cilantro because of my hubby's likes. Parsley would be a good addition. I just sprinkled some cumin and garlic powder and squeezed some lemon juice and sprinkle a bit of oil on--I didn't have the apricot stuff, but I am sure it would be good!

Stuffed Eggplant

2011-04-27T18:21:00.004-04:00

This was delicious. I used white rice (basamati spelling?) instead of the brown. In following the directions if you want to eat the sides of the eggplant with skin you may need more cooking. The bottom was tender. You could just serve it in the eggplant and just eat the filling. Next time I will precook the eggplant holder a bit.This was from a book called Hallelujah Holiday Recipes--it is really worth the purchase!

**Another change I did: I only used 2 cooked cups of white rice! I couldn't have fit all the rice the recipe calls for below!

roast lamb

2011-04-26T12:09:00.002-04:00

I know this is NOT VEGAN!! This was for Easter.
This picture was taken before it had browned up. It said it was leg of lamb but it was boneless, thus the string! This one was about 7 pounds. we cooked it on low with loose foil while at church (2 hours at around 300) than upped it to 425 and 450 and it actually took another hour to reach 145. The middle was more like 135--so we had rare and medium. The problem doing it this was is that the potatoes, and I added carrots were a bit hard---still good, however.

This was from the Barefoot Contessa

Ingredients
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes) I added carrots too
2 tablespoons good olive oil
Directions
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Cajun beans and rice

2011-04-22T12:49:00.004-04:00

This can be served as shown or in a wrap

2 cups cooked of rice (any kind)
1 1-pound can of diced tomatoes
1 onion, diced
1/2 cup bell pepper, seeded and diced or whole!
1 1 pound can red beans
1 tsp garlic powder or fresh garlic
1/2 tsp cayenne pepper OR I like less and use some salsa instead
frozen corn --as much as desired

lime juice

For topping: avocado, green onions, tomatoes, cilantro, salsa, green olives and spritz with lime juice!

Cook onion, pepper and garlic and corn in stir fry fashion. Add to cooked rice with the rest of the the ingredients.

Coconut Curry Tofu

2011-04-15T09:20:00.004-04:00

I found this somewhere on line. I love LOVE this dish. Serve with rice or noodles

ingredients

2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided (I used GF Bragg liquid aminos)
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste (I used 1 tsp of chili powder, could use more)
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Directions

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

serve over rice or noodles

Eggplant and pasta salad

2011-04-14T11:34:00.003-04:00

Sorry about the above pic--didn't mix the broccoli yet!

I found this from a Hallelujah Holiday Recipes book. I like this better COLD with a little of the above salad dressing on it.I love the eggplant just as cooked here for a snack!

Ingredients:

1 good sized eggplant
1 small jar of pinenuts (I just used some from a package)
1 yellow bell pepper, seeded, chopped
1 red bell pepper seeded, chopped (I used green--out of red)
Broccoli floretts
roma tomatoes or other
sun-dried or dehydrated tomatoes (optional (I didn't have)
1 can small pitted black olives sliced
Italian seasoning to taste
garlic powder to taste
Celtic Sea Salt optional
1 12-16 ounces flavored spirals or rotini

Preheat oven to 400. Take a eggplant and halve it lengthwise and slice into thin pieces leaving skin on it. Brush some olive oil (or spray with pam) on both sides. Sprinkle with garlic powder and Italian seasoning. Brown on both sides and let peel become a little leathery. This may take 30 minutes or so.

While eggplant cooks, wash and slice the peppers. Also take the broccoli and steam the florets until just tender--don't over cook. Add peppers to the steamer and cook just a bit more.

Boil the pasta while the above is cooking. Slice some fresh tomatoes. Get the black olives and pine nuts ready.

Drain pasta. Add a bit of olive oil if desired (this adds nice flavor , but if you don't want the oil or are using salad dressing for a cold salad you can omit). Fold in the steamed veggies, and mix gently. Fold in eggplant, pine nuts, tomatoes and olives. Season with more garlic powder and Italian seasoning.

If serving cold --chill and add dressing

Quick Black Bean soup from McDougall

2011-04-14T11:26:00.003-04:00

This is a quick easy recipe from The McDougall quick and easy cookbook. I happened to have a can of black bean soup and used this and a can of black beans and added the rest of the recipe below minus the additional black beans and minus the WATER. I also added a bit of SALSA to the recipe.

You can also add Taco chips and avacados. Salsa added to the recipe is good--I used that instead of the Tabasco.

Bean Salad

2011-03-30T08:17:00.003-04:00

I love this and I found this at the Hallelujah Acres website which is listed on my sidebar. I made a few additions

"This quick, simple, protein-packed salad comes from one of Hallelujah Acres' most popular recipe books, Simple Weekly Meal Plans - Volume 2."

Ingredients

2 cups organic canned kidney beans, drained
2 cups organic canned chickpeas, drained
1/3 cup diced sweet pepper
1 cup chopped tomatoes, drained
1/3 cup diced onion
1 rib celery, diced
1 Tbsp Vegenaise or almond mayonnaise (I USED FAT FREE BALSAMIC VINAIGRETTE FROM MAPLE GROVE FARMS IN VERMONT--SEE PHOTO)

SEASONINGS: I added salt, pepper, dried mint, dried parsley (fresh would be great)

Directions

Just mix all ingredients well and serve!

chocolate pumpkin muffins low fat(can be dairy free and Gluten free)

2011-03-25T13:43:00.003-04:00

This is very easy. To make gluten free use the above cake mix or any GF mix. If you can have gluten then just use a regular mix. I got this recipe from my sister-in-law. The only fat is what is in your mix!

1 cake mix (me--GF)nothing else added
1 can of pumpkin (the 15 or 16 ounce size)-pictured above
water if needed
Chocolate chips if desired (optional)

Simply mix the first two ingredients. If it is a bit dry add a little water--I needed 1/4 cup of water for the above mix. You may not need any water with a regular mix. Follow the direction on the package for cooking muffins.

I cooked mine about 16 minutes--with this mix--nice and moist!

Black bean and sweet potato chili (with beer)

2011-03-14T19:23:00.005-04:00

This was great--nice flavors. I got this from my daughter who got it from her sister-in-law ;-).

1 T olive oil
1 medium yellow onion, diced
1 orange pepper, diced
1 red pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
One 15-ounce can diced tomatoes
Three 15-ounce cans black beans, rinsed and drained (I used 2 black, 1 red
bean)
1 small chipotle chile pepper in adobo sauce, minced (I omitted)
¼ cup chopped cilantro stems (I only had dried cilantro on hand)
Kosher salt
1 bottle dark beer (I used some Gluten Free Beer)
1 pound sweet potatoes, peeled and cut into 1-inch cubes
¼ cup chopped cilantro leaves
1/2 lime (optional)
sour cream (optional)

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes. Cook for about 20 more minutes or until potatoes are done.

Minestrone (meatless)

2011-03-07T13:49:00.002-05:00

Love the flavors of this--I usually just use what I have on hand---the seasonings make this full of flavor.

4 cups chicken broth (or substitute)
1 28 ounce can of crushed tomatoes
1 cup water
1 small onion
1 tab of minced garlic (I used jarred)

As much as you want of the following veggies:

frozen whole string beans (broken up),
frozen corn,
frozen Lima beans,
frozen peas,
frozen spinach

fresh sweet potatoes (1-2 depending on size)chopped small
1 small red potato with skin on, chopped
3-4 small celery stalks , chopped
carrots, chopped--as much as you like

1 can northern beans, drained
1 cup or so of cooked macaroni (I use Gluten Free)

seasonings:
1/2 or so of dried rubbed sage
1 bay leaf
1/2-1 tsp rosemary
1/2-1 tsp thyme
2 tsp parsley
fresh ground pepper

In a large pot heat a bit of olive oil and saute the small onion. When tender add the garlic and heat for about 1 minute.

Add the broth, tomatoes, and water and seasonings.

Add all the veggies. Simmer about 25 minutes until they are about tender.

Add the beans and cooked macaroni. Serve or freeze or refrigerate.

cajun black beans and sweet potatoes

2011-03-03T15:19:00.005-05:00

This was from vegweb and is not my recipe. I made it and the only thing I added was some Caribbean jack seasoning. Original recipe is here I think ( http://vegweb.com/index.php?topic=28844.0 ) I love the added lime and zest--really delivers flavor to this dish

Cajun Black Beans and Sweet Potatoes

Ingredients (use vegan versions):

2 tablespoons oil
1/2 yellow onion, chopped
2 cloves garlic, minced
2 large sweet potatoes, peeled and chopped bite sized
1/2 to 2 tablespoons Cajun seasoning (I added a bit of Caribbean Jerk seasoning to this too)
1 teaspoon pepper
1 (28 ounce) can black beans, rinsed and drained
1 lime and zest

Directions:

1. Heat a saute pan over medium heat with oil. Saute onions and garlic for 2 minutes. Add sweet potatoes. Season this mix liberally with the Cajun seasoning and pepper.

2. Let this mix cook for 15 minutes or so until the potatoes are soft. You may want to add a 1/2 cup water and cover pan to speed this process along.

3. When potatoes are soft, add the black beans and the zest of 1 lime. You may also want to add more Cajun seasoning to help further flavor the beans. Cook until the beans are heated through and you think the flavors have melded. Right before serving, squeeze some lime juice over the dish.

Serve over a bed of brown rice or, if you feel like some creative nachos--or whatever

Hot Rice Salad (McDougall)

2011-02-16T15:55:00.002-05:00

Below is pictured the veggies in skillet before cooking

This only takes 15 minutes if you have your rice cooked. I had cooked mine in the crockpot earlier in the day. (for crock pot rice go to: http://nannykimsrecipes.blogspot.com/2011/02/brown-rice-cooked-in-crock-pot.html

1/2 cup vegetable broth (I usually use chicken broth because I have a hard time finding gluten free stuff in my area)
2 bunches green onions, cut in 1 inch pieces (I used regular onion)
1 stalk celery, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup broccoli florets
1/2 teas minced garlic
1 tab parsley flakes
1/2 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon paprika
4 cups hot cooked brown rice
1 tomato chopped (I was out of this!)

I also added some Bragg Liquid Aminos (it is like soy sauce and is gluten free---you can add soy sauce that is gluten free if you like --the La Choy brand doesn't usually have wheat). This recipe needs salt if you are not using soy sauce or Bragg's. I found this inThe McDougall quick and easy cookbook.

Tuna and red bean salad

2011-02-16T15:44:00.002-05:00

Quick and yummy. From Family Circle!

Mix together:

1 15 ounce can drained and rinsed red kidney beans (I used the smaller Red Beans)

1 can (12 ounces) drained water- paced tuna (this is the large can)

1/2 cup chopped red onion

2 tab olive oil (I used 1)

1 tab red wine vinegar

1 teaspoon dried parsley

1/4 teaspoon garlic salt (I used garlic powder and added some salt)

1/4 teaspoon black pepper

Chill and serve. It makes a good amount! I liked it even without chilling!

mini turkey meatball soup

2011-02-16T15:13:00.003-05:00

I found this in family circle Mar 2011 issue. I did some changes--I will put both versions. I needed gluten free so I used brown rice instead of couscous etc. This was very tasty!!!! AND pretty quick.

Meatballs:

1 lb ground turkey or chicken (I used turkey)
1/4 cup seasoned bread crumbs (I used GF rice bread crumbs with Italian seasoning added)
1 large egg
2 scallions, chopped--I just used chopped onion (tab or so0
2 tab Parmesan cheese--I omitted
1/2 teaspoon fresh thyme leaves chopped (I just used some dried ones)

Soup:

2 tab canola oil (I used a bit of olive oil)
2 large carrots, peeled and chopped
3 medium parsnips peeled and chopped
4 scallions, chopped (I think I omitted--I didn't see this!)
1 large can (48 ounces) light fat-free chicken broth
2 sprigs fresh thyme (I used dried)
1 head escarole, trimmed, cleaned and chopped (I used cabbage--about 1/3 -1/2large head)
1 cup Israeli couscous (I used some brown rice already cooked)
2 tab grated Parmesan (I omitted)
1/2 teas salt (I did to taste)
1/4 teas black pepper (I did to taste)
Paprika (I added a sprinkling of this)

1. Meatballs: In large bowl combine ground chicken or turkey. Add bread crumbs, egg, onion, cheese(if using), and chopped thyme. Stir until evenly blended. With wet hands form into 1 inch balls, about 40 total. Set aside (I made less).

2. Soup: In large stock pot, heat oil over med heat. Add carrots, parsnips and scallions or onion cooking for about 5 minutes (I cooked this separately in an iron skillet adding the veggies to the broth after the balls). (Meanwhile I cooked/ heated the broth separately with the chopped cabbage, cooked rice and thyme).If doing veggies in stock pot then add broth, thyme (and it says to add 4 cups of water but I added none!! And the flavor was great so do what you like here. Bring to simmer with increased heat.

3. Gently drop meatballs into simmering broth mixture(I added cabbage and cooked rice to the broth first and I had to turn the heat up when adding the balls because the balls cooled the broth. I also added the balls before adding my semi cooked carrots and parsnips). Reduce heat to medium and cook 4 minutes. Add escarole in 2 batches IF NOT USING CABBAGE in its place. Add the couscous if not using the rice. Cook 8 more minutes , then stir in Parmesan (if using) , salt and pepper, and some paprika if using.

Brown rice cooked in Crock pot

2011-02-16T15:02:00.003-05:00

I think I found this at homeshalom.blogspot.com

This is easy and is a very helpful recipe! i used my small crock and it filled it (I think this is a 2 quart crock? Mine cooked 2 & 1/2 hours on high because I was out running errands and it came out perfectly!!

HERE IS WHAT SHE SAID:

"This has become my favorite way to cook rice! I get a big pot full of rice to use for dinner and later for leftovers, and I don't have to pay attention to my stove (which boils hot!). I mix in all kinds of seasoning and flavors, as the mood strikes...but I am going to share with you the staple way to make rice in your cooker.

5C Water or Broth
2C Brown Rice
2 tsp salt
1T butter or coconut oil

Grease the walls of the crock, out your rice and water in.
Cook on High for 2 and a quarter to 2 1/2 hours or Low for 5 hours

* Rice tip - No matter the amount of rice or the size of the pot or wether you are cooking it in a steamer, on the stove on in the crock remember this tip: pour your rice in the bottom and gently pour water/broth over top until it reaches 1" above the rice. You will never need to measure your rice or your water again. It comes out perfect every time!"

Check out her blog for more ideas!

--

Chicken (slosh) in crock pot (similar to pot pie)

2011-02-15T10:10:00.002-05:00

Easy good and served over Gluten Free Linguine it is great! This is cooked in the crock pot.

2 large chicken breasts
2 cups chicken broth (could use more if desired)
2 cups pinto beans (would be good with Northern beans too)
2-3 stalks celery(sliced up)
2 carrots (sliced up)
pepper and salt to taste
1 tablespoon of dried onion flakes
1 tsp of dried oregano
1/2 tsp ground cumin
1/4 to 1/2 ground/powdered garlic

place Chicken, broth, pinto beans and seasonings in slow cooker. Saute the celery and carrots until tender and add to the slow cooker.Cook on high 4 hours and reduce to low until ready to serve. It is done after 4 hours but you can serve it much later. Serve over linguine or rice or potatoes or whatever you desire. We had some whole string beans on the side and a glass of wine.

Asparagus,pecan, red bell pepper penne

2011-01-10T22:26:00.004-05:00

Another enjoyable pasta dish

This was great--from allrecipes.com . We used canned salmon in place of the chicken and gluten free penne. I used a bit o nutritional yeast instead of the cheese.

Ingredients

1 (16 ounce) package penne pasta (me -gluten free)
1 tablespoon olive oil
1 teaspoon minced garlic (me a bit more)
1 red bell pepper, chopped
2 bunches asparagus, trimmed and cut into 1 inch pieces (I only had one good sized bunch)
1 cup chicken broth
1/4 cup chopped fresh basil (I used some basil pesto)
salt to taste
1/2 teaspoon pepper
3 tablespoons butter (I omitted)
1 pound grilled chicken breast strips (I used salmon)
1 1/2 cups grated Parmesan cheese (I just used a sprinkle of nutritional yeast on each serving)
1/2 cup pecan halves (optional) (I used chopped)

Directions

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken (or salmon). Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese(add pesto and nutritional yeast to individual servings if using) and pecan halves to serve.

Sweet potato/kale or cabbage soup

2010-12-03T13:00:00.003-05:00

I found this in our local newspaper. I love soup this time of the year. This is a fast recipe. It only took me about 15 minutes cooking time using cabbage. The original recipe calls for Kale, but my stores were out.

4 ounces of fresh kale or cabbage
1 large onion, chopped
2 tsp. olive oil (or you can just use a bit of water)
3 14.5 cans of vegetable broth or chicken broth (I have trouble finding gluten free vegetable broth)
2 15 ounce cans kidney beans, rinsed and drained. I prefer 1 of kidney beans and one of pinto.
1 pound of sweet potato, peeled and cubed
12 garlic cloves (I only used 4-5 so do it to your preferred taste)
1/2 tsp salt if desired
1/4 tsp pepper
1/2 tsp Liquid Hickory smoke (optional)

Cut and throw away the thick vein from each Kale leaf. Coarsely chop the kale or the cabbage and set it aside.

Saute the onion in oil or water until the onion is tender. Stir in the broth, beans, sweet potato, and kale or cabbage. Bring to a boil and then reduce and simmer about ten minutes. Stir in garlic and salt and pepper.

Simmer another 5-15 minutes until potatoes are tender--it depends on how you have cut them. Makes about 8 servings.

Bourbon Turnips

2010-11-24T16:16:00.003-05:00

I have used this for several Thanksgivings--I am not sure where I found the recipe. Perhaps Southern Living? I like this one!

1 lb turnips( small bag)
1/8-1/4 cup Parmesan cheese (I omit)
2 Tbsp Butter (I omit)
1/4 cup whipping cream (I use almond milk)
salt and pepper
1/2-1 Tablespoon Bourbon

Coo turnips (25-30 minutes until fork tender)--drain water. Add all ingredients and mix with a mixer.

Thanksgiving meatless loaf from fatfreevegan.com

2010-11-19T12:46:00.004-05:00

We really loved this. It doesn't look as pretty as fatfreevegan's but it does taste really good. We used the gravy she refers to on the link I give below which will give the meatless gluten free loaf recipe. My hubby said it is the best meatless loaf he has had and he went back for seconds and then took some to work today! Mine took a lot longer to bake than hers because I put mine in a pan! She doesn't---so go look at hers. The only thing I changed is I had no quinoa flakes so I used oatmeal (you can buy GF oats). Here is her link with the recipe:
http://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html

I cooked this again , not using a pan. Here is a picture below of it NOT COOKED and then one with it cooked.

We love this recipe and we enjoy it very crusty on the outside.

Impossible sweet potato pie (gluten free)

2010-11-19T12:26:00.003-05:00

I found this online and now I forget where! I like this--it is easy and tasty. This is my version

2 cups of sweet potato
1/2 cup brown sugar
1/4 cup agave nector (I think original recipe called for just 1 whole cup sugar)
1/4 cup buckwheat (this is GF)
1/4 cup brown rice flour
2 tab tapioca flour
1/2 tsp Xanthan gum
2 tsp Baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 tab light olive oil
1 cup almond milk
1-2 tab bourbon
1 tsp vanilla
2 eggs or equivalent (ie flaxseed in water)
2 tab maple syrup

Mix all together and pour without a crust into a slightly greased pie pan and bake 375 for 45 minutes. Lower to 350 and cook 5 to ten minutes or until knive inserted comes out clean. Will fall as cools. Cool overnight for best flavor or at least 4 hours in frig.

Curried Butternut Squash and Apple soup (crock version too)

2010-11-11T12:42:00.010-05:00

I GOT THIS FROM MY DAUGHTER---I DIDN'T USE THE BEANS OR THE CHICKEN AND IT WAS A LIGHT REFRESHING SOUP. WOULD BE NICE TO SERVE BEFORE THANKSGIVING MEAL. I FORGOT TO TAKE A PICTURE!!!

This was DELICIOUS. Kind of different b/c the apples make it sweet.

Curried Squash and Apple Soup
Ingredients
3 cups fat-free, less-sodium chicken broth
2 cups chopped onion (about 1 large)
2 teaspoons minced garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon salt (or less)
1 teaspoon red curry powder (I used yellow curry)
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 pound, 2 cups)

you can add near end:
1 can Northern beans, drained (I OMITTED)
2 cooked chicken breasts, shredded (I OMITTED)

Preparation
Saute onion and garlic in 1-2 Tb olive oil until soft, add remaining ingredients, bring to boil, reduce heat and simmer for 20 minutes or until squash is tender.

OR

Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Add chicken the lasts 20 minutes of cooking.

Place half of squash/apples/beans in blender and process until smooth. Then puree the rest. They say to puree the whole thing other than the chicken.

Balsamic Root Veggies/ Sweet potatoes,parsnips,carrots for the crockpot

2010-11-06T18:52:00.004-04:00

This was yummy and I may do it for Thanksgiving. I found this in Southern Living November 2010. The dried cranberries and seasonings make it very good.

Makes 6-8 servings. Hands on time 25 min. Total time in crock 4 hours , 25 min

1 & 1/2 lb sweet potatoes
1 lb parsnips
1 lb carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries (I may even like a bit more!)
1 Tbs light brown sugar
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1&1/2 inch pieces. Combine parsnips, carrot, onions, and cranberries in a lightly greased 6 quart slow cooker; layer sweet potatoes over top.

2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir).

3. Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley if desired right before serving. If you eat bacon it says you can sprinkle with it.

Chicken soup (Eowyn) for Fall

2010-11-03T13:17:00.006-04:00

My daughter sent me this recipe--not sure where she got it. It is a Fall recipe since it uses turnips and parsnips along with some nice ginger!

Serves 6 Hands-On Time: 25m Total Time: 55m
Ingredients

2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons ginger grated fresh ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1 1/2 cups)
1/2 teaspoon Kosher salt
1 2- to 2 1/2-pound rotisserie chicken (I used breasts and thighs of fresh chicken)
1/2 cup frozen peas
4 scallions, sliced
4 biscuits, store-bought or made from a mix (optional)

Directions

If using fresh chicken cook any way you desire.

Meanwhile:Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.

Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.

NOTE: If you are gluten free many rotisserie chickens have gluten so better to go with a fresh one that you cook ahead)

Pumpkin pancakes (gluten free and regular)

2010-10-22T09:59:00.002-04:00

I found this in a Celiac newsletter and it is so yummy I ate them without anything added on them. Here is their recipe and you can most likely use regular all purpose flour if you don't need to be gluten free. SINCE I USED BOB'S GF PANCAKE MIX I PUT CHANGES BELOW IN CAPS.

Ingredients:
1 1/4 cup Jules Gluten Free all purpose flour (I used ONE and a Half cups of BOB'S GF PANCAKE MIX INSTEAD)
1 tsp. baking powder, gluten-free (OMITTED SINCE I USED PANCAKE MIX)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 large egg or egg substitute (¼ cup mashed banana works well here)
2 Tbs. canola oil (I USED 1 TAB OF OLIVE OIL LIGHT WITH THE PANCAKE MIX)
1 Tbs. brown sugar, packed (OMITTED SINCE I USED ALMOND MILK WHICH IS SWEET)
1/2 cup puréed pumpkin
1 1/2 cup milk (dairy or non-dairy) (I ONLY USED 3/4 cup ALMOND MILK)
1/2 cup raisins, cranberries or chocolate chips (optional) (I just dotted EACH INDIVIDUAL PANCAKE WITH A FEW GOLDEN RAISINS AS IT WAS COOKING)
High heat cooking oil for the pan

Directions:

Sift the flour, baking powder and spices together and set aside. (i OMITTED SIFTING)

Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using.

Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface.

Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown.

Serve warm with maple syrup or confectioner's sugar.

Moroccan vegetable stew for crockpot

2010-10-18T12:43:00.003-04:00

Makes a huge pot--found this at myrecipes.com

"This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous (or use RICE to be gluten free and a dollop of plain yogurt if you eat dairy). Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker." It took me 4 hours on high. You want the veggies to not be over cooked.

Yield: Makes 12 cups; 6 to 8 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne NOTE--I ONLY USED 1/8 TSP AS THIS WOULD BE HOT WITH 1/2
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup or so of cabbage if desired
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants (it is also good without the currents and almonds)
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

This is also good with Cabbage and about 2 cups of cooked rice (I add the rice at the end)

Preparation
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook( I think it would be good to do the onions with this next time), stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, HIGH IS FOUR HOURS AND LOW WOULD BE 8 to 9 hours.

4. I prefer not to do the blender bit at all---I like it as is...but you can Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls. In this pic I ONLY DID 2 CUPS CAUSE I LOVE THE WHOLE VEGGIES.---as I said I like to not blend it at all add add 2 cups cooked rice.

Tomato soup

2010-10-14T12:51:00.003-04:00

This is nice this time of the year. I found it in a Christmas mag. and they used slices of bread cut like Christmas trees and baked in the oven for ten to twelve minutes (with Italian sesoning) and floated them as one large crouton in each bowl. You can cut this recipe in half. The full recipe makes ten cups.

olive oil

3 garlic cloves minced

2 (28 oz ) cans crushed tomatoes

1 (14 oz) can low sodium chicken broth (or if vegan a substitute)

2 (12 oz ) jars roasted red bell peppers drained

1 TBS sugar (I didn't use this--could use a bit of Agave nectar if you want to sweeten)

1-2 tsp of Italian seasoning

2 cups almond milk (or 1/2 and 1/2 if desired)

1/4 tsp ground red pepper (if desired)

1/4 tsp freshly ground black pepper

Christmas Croûton (if desired)

Place oil in pot over med heat. Add garlic and saute 1 minute until slightly golden. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally over low to med heat for 30 minutes. Remove from heat and let cool for ten minutes.

Process mixture in batches in the blender until smooth. Stir in milk. Stir in ground red and black pepper if using. Serve with croûton.

Vegetarian stuffed cabbage

2010-10-13T14:31:00.010-04:00

This is what it looks like before cooking. HOWEVER I FORGOT ONE OF THE INGREDIENTS!!!

THIS ABOVE IS THE FILLING AND IT IS SO YUMMY THAT I KEPT EATING IT AND FORGOT TO ADD THE RICE THAT IS CALLED FOR IN THE RECIPE!!!

I THINK THIS IS SO YUMMY BY ITSELF. IT WOULD BE GOOD JUST MIXED UP WITH COOKED CHOPPED CABBAGE AND RICE with or without the tomato sauce AND WOULD SAVE TIME TOO. LIKE I HAVE SAID, I FORGOT THE RICE!!! I OMITTED THE ANISE SINCE I DON'T USUALLY LIKE THAT FLAVOR.

FOUND THE BASIC RECIPE FROM MYMOMMYMAKESIT (BUT SHE USED CHARD).

Cook one cup of rice in two cups of stock or water (NEXT TIME I WILL NOT FORGET!)

Finely chop and saute until soft

1/2 medium onion
2 cloves of garlic
1 jalepeno pepper(I substituted a chopped red radish since I had no jalapeño--this was good!
1 bell pepper
1/4 cup of mushrooms
1/4 cup of carrot

Lightly brown
1 1/2 cups cooked lentils (I USED RED LENTILS--THE ARE GOOD FOR THIS PURPOSE AND COOK IN 15 MINUTES AND ARE MORE TENDER)

Add to this
1/2 tsp of allspice powder
2 ground star anise pods (ME--OMIT)
1/4 cup of golden raisins (I might want a bit more--I love these)
1/4 cup of toasted and coarsely chopped walnuts
1/4 cup of chopped fresh parsley or dill
salt and pepper to taste

Mix all of the above ingredients in a bowl and set aside

Remove the thick stalk/stem from CABBAGE leaves
Steam each one until just wilted (ME ABOUT 5 MINUTES)
Blot dry with a paper towel and set aside

Place one leaf on a flat surface

Sppon 2 TBSPS of filling onto the center of the leaf

Bring the tip and tail of the leaf over the filling, then one side, roll, tuck under the other side, and place "seam" side down into large buttered baking dish

Repeat with the other chard leaves

Combine 1 cup of spaghetti or tomato sauce with 1 cup of stock (I MIGHT WANT A BIT OF VINEGAR NEXT TIME SINCE I LIKE IT A LITTLE MORE TART BUT SPRINKLING WITH BALSAMIC VINEGAR WHEN SERVING IS GREAT TOO)

Pour over you rolls until they are just barely covered with liquid

Bake at 350 degrees for 1 hour (I covered mine--but hers may not have been covered --look at her link)

Garnish with fresh lemon juice (OR SPRINKLE WITH BALSAMIC VINEGAR IF DESIRED)

Serve with a dollop of sour cream and a nice green salad.

oriental tofu/ vegetable/rice dish

2010-10-13T14:15:00.002-04:00

Loved this.

Cubed package of Tofu (14-16 oz)
soy sauce or Bragg liquid aminos (GF)
olive oil
Bok choy (4-5 stocks)
yellow and orange bell pepper (3/4 of each large pepper)
canned or fresh bean sprouts (I used 1 can)
onion (1)
1 small carrot
a few pieces of chopped cauliflower
garlic (optional)I can't remember if I used it!
dark brown mushrooms (not sure what kind --they were loose in a big box)
ginger (about 1/2- to 1 inch fresh--grated and some chopped)
cooked rice

Cook rice.

Toss Tofu with soy sauce or Bragg's sprinkled liberally. Place under the broiler and cook 5 minutes and then toss and cook another 5 minutes and toss again until browned.

Meanwhile in large iron skillet or wok, place a bit of olive oil. Place chopped onion and chopped bell peppers, chopped carrot, mushroom and cauliflower. Cook about 5 minutes on medium high and add the white part of the bok choy. When almost done and the green part of the bok choy and the can of drained bean sprouts. Add grated and chopped ginger, garlic (if using), and sprinkle with soy sauce. Add the cooked tofu. Cover and heat until the greens are wilted and everything is warmed through. Serve on top of rice.

Chili Roasted Chickpeas from Southern Living

2010-10-12T20:55:00.002-04:00

Nice snack--we love these. I have another recipe like this on the blog with different seasonings, I believe!

Preheat oven to 425

Combine 2 (16 oz) cans of chickpeas, rinsed and drained
3 Tbsp olive oil (I only used a 1 Tbsp--a little under 1 )
1 & 1/2 tsp chili powder
1 tsp of ground black pepper (I didn't measure mine so I may have used less)
3/4 tsp ground cumin
1/2 tsp salt
I added about 1/4 to 1/2 tsp of tummeric (it fights cancer).

Mix all in a medium bowl and transfer to a lightly greased 17 by 12 inch jelly roll pan. Bake 45-50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes. Makes about 2 & 1/2 cups. Prep: 10 mi.

It says you can use black-eyed peas for this too! hmmmm

another recipe for a different version is here -- http://nannykimsrecipes.blogspot.com/2008/11/roasted-chickpeas.html

List of gluten free beers as of 2010

2010-10-05T08:16:00.001-04:00

Below is a list of Gluten free beers. For the complete article you can go here: http://www.bellaonline.com/articles/art30583.asp

Guide to Gluten-Free Beers

Bard’s Tale Beer –USA brewers with current distribution in 21 states, including Iowa, Missouri, New York, North Carolina, South Carolina, and Vermont. The owners are Celiacs and beer lovers themselves who are dedicated to keeping the beer experience alive for those who are committed to a gluten-free lifestyle.

Bard's The Original Sorghum Malt Beer (formerly Dragon's Gold) – Bard’s Tale Beer, USA – Golden amber with light white head, with the aroma and taste characteristics of a satisfying, finely crafted wheat beer. This beer is crafted with pure water, premium sorghum, hops and yeast, combined with buckwheat, natural honey, corn and rice. This is Real Beer for Real People.

Ramapo Valley Brewery - Located in beautiful Rockland County in New York, these folks travel to various conferences throughout the year, and offer their Gluten-free beer year-round.

Honey Beer (formerly Honey Passover Beer) - Ramapo Valley Brewery, USA - Bright golden in color, with a delicate honey and hops nose. Crafted with honey, molasses, Kosher yeast hops and pure, sparkling water, this gluten-free wonder has 5.2% ABV, a lighter taste and is dry at the finish. Kosher Certified for Passover

New France Beers– Canadian brewers with a commitment to ALL of their customers, they have dedicated three years to research and development of gluten-free beer centered on purity and taste.

La Messagère – New France Beers, Canada – A crystalline pale ale with light effervescence and froth of lacing that lightly webs the surface. The aroma and flavor of golden honey, kissed with citrus and wisps of hops. Brewed from rice and buckwheat. 4.7% ABV

Green’s – United Kingdom Company dedicated to serving the growing community of people being diagnosed with Celiac Disease and Irritable Bowel Syndrome. New gluten-free products are being developed daily to serve this segment of the beer loving community.

Discovery Amber Ale – Green’s, United Kingdom – Hazy amber beer, like a glowing sunrise over the ocean, brewed in the European tradition with light, refreshing apple and hop bitterness. 6% ABV

Pioneer Lager – Green’s, United Kingdom – Golden amber lights with gentle cloudiness, flavors of dried apple and apricot, with an acidic finish. 5% ABV

Endeavour Double Dark Beer – Green’s, United Kingdom – Walnut brown, full-bodied, with flavors of roasted grain and dark fruit, akin to a cold fruit soup. Replaced Explorer Stout. 6% ABV

Trailblazer Lager - Green's, United Kingdom - 4.7% ABV in a low-carb, refreshing, crisp lager.

Herald Ale - Green's, United Kingdom - A traditional ale , a bit cidery and touched with tartness common in sorghum style beers. 4% ABV.

Pilgrim Cherry Beer - Green's, United Kingdom - Winter Seasonal available in early November, this 4.7% ale boasts a spicy cherry aroma and flavor, that awakens the zest in holiday fare.

Mission Amber Beer - refermentad in the bottle with flavos of sweet malt and apples. 6% ABV

Pathfinder Dubbel Dark - refermented in the bottle with aromas of dark fruit. On the palate, earthy, malty and fruity. 7% ABV

Quest Tripel Blonde - refermented in the bottle, this assertive lady has flavors of pear, melonand citrus that hide the high alcohol. 8.5% ABV

NOTE: Green's has three Gluten Free Belgian Beers distributed in the USA market through Merchant du Vin. The beers are: Discovery Amber Ale; Endeavour Dubbel Ale; and Quest Tripel.

For information about getting Green's Beers in the USA, contact Merchant du Vin at: http://www.merchantduvin.com

Mongozo Exotic Beers - Exotic Beers brewed in Belgium. Caution: Only one of the portfolio is made with Gluten Free ingredients, but may not be truly gluten free due to cross contamination.

Several Mongozo Beers were previously on the list of Gluten Free Beers, but have been removed due to confirmed information that they are not gluten free. These are: Mongozo Coconut, Mongozo Banana, Mongozo Mango, and Mongozo Palmnut.

Mongozo Quinua - Mongozo Beers, Netherlands - CAUTION! Although made with quinua, a bitter grain of Bolivia characteristically used to brew beers made in Africa and South America, there may be cross contamination due to processing. No testing of gluten levels is available.

The Alchemist Pub & Brewery - Only available on tap at the pub in Waterbury, Vermont, USA

Celia Framboise - The Alchemist Pub & Brewery, Waterbury, Vermont, USA - Flavors of raspberry and pomegranate, delightfully immersed in Brett and a 7.1% ABV. Gold medal winner at the 2009 Great American Beer Festival in the Gluten Free beer category.

Celia IPA - The Alchemist Pub & Brewery, Waterbury, Vermont, USA - Bronze medal winner at the Great American Beer Festival 2009, in the Gluten Free Beer category. Glistening and golden body with grapefruity nose and full flavor.

Celia Saison - Farmhouse Ale crafted with sorghum, orange peel, coriander and Amarillo hops. 5.4% ABV

Sprecher Brewing - Originally brewed for Milwaukee's African World Festival, Sprecher has now entered the Gluten Free Beer market.

Shakparo Ale - Sprecher Brewing, USA - Unfiltered and brewed of sorghum and millet, it is lightly refreshing with a fruity apple profile.

Mbege - Sprecher Brewing, USA - Brewed with sorghum and millet, bananas are added in this traditional Ale with roots in Eastern Africa.

Anheuser-Busch – Brewed at the Merrimack, New Hampshire facility, Redbridge is now available throughout the USA

Redbridge - Redbridge pours a deep honey gold, with a creamy, eggshell head that settles like a gauzy veil over the surface. Effervescent bubbles rise through the glass in a constant stream. Initial aromas are of light malt and a tempered, gentle nuttiness. Some florals rise in the nose. The tongue interprets flavors that echo as a softened pale ale, without the characteristic grassy, earthy flavors of more intense cultivars of sorghum. Cascade hops are not initially prominent in the foreground, but provide a lingering, bitter presence at the back end,

O’Brien Brewing – Ascot Vale, Victoria, Australia – Brewer John O’Brien was diagnosed with Celiac Disease in 1998. A beer lover himself, he was soon to discover the absence of beer available for those with gluten intolerance. Not to be discouraged, he founded O’Brien Brewing, producer of the first gluten-free beer in Australia.

O’Brien Premium Lager – O’Brien Brewing, Australia – Sparkling Topaz amber, with white head and light lacing, touched with a distinct fruit aroma, smooth malty flavor and clean bitterness. 4.5% ABV

Under Development:
O’Brien Premium Light
O’Brien Brown Ale
O’Brien Pale Ale

Bi-Aglut – Brewed with pure water, buckwheat, hops, corn syrup and vitamin B1 by an Italian food products conglomerate.

Birra 76 Bi-Aglut – Italy – Golden color, foamy head, and fresh taste, totally lacking in gluten.

The production of Gluten Free Beers is constantly evolving, and many breweries craft this style, particularly on an occasional or seasonal basis. Dock Street Brewery in Philadelphia, Pennsylvania, USA crafts Sudan Grass Sorghum Beer; Schlafly Beer in St. Louis, Missouri, USA made a Gluten Free Beer in 2006-2007 from sorghum and corn (demand was low, so they only make it on an occasionl basis); C.B. & Potts in Broomfield, Colorado brews Don't Be a Gluten. Seek them out. Billabong Brewing of Perth, Western Australia has a strong portfolio of year-round Gluten Free Beers.

Your alternative to searching out these great gluten-free beers is to try your own hand at homebrewing. You will discover a hobby that is greatly fulfilling, while attracting lots of interest from your fellow beer-loving friends. The New Complete Joy of Homebrewing by Charlie Papazian is a comprehensive guide that will walk you through the process, whether you are a novice brewer, or a seasoned master.

Contact information for Gluten-Free Beer:
O'Brien Brewing http://www.gfbeer.com.au
Bard's Tale Beer http://www.bardsbeer.com
Ramapo Valley Brewery http://www.rvbrewery.com/
New France Beer http://www.lesbieresnouvellefrance.com/index.php?lg=en
Green's http://www.glutenfreebeers.co.uk/
BiAglut http://www.biaglut.com/ITA/Prodotti/Birra/default.htm
Nick Stafford's Hambleton Ales http://www.hambletonales.co.uk/
Fine Ale Club http://www.ale4home.co.uk/fine_ale_club.htm
Heron Foods - Beer not available online. Available in Sainsburys Supermarkets in the Beer Section, not the "Free From" Section, and in Co-op Shops.
Anheuser-Busch http://www.anheuser-busch.com/
Mongozo Beers - Note: Mongozo Quinua is made with gluten free ingredients, but may have cross contamination. Use caution. http://www.mongozo.org/engels/main.php
The Alchemist Pub & Brewery http://www.alchemistbeer.com/
Lakefront Brewery http://www.newgrist.com/
Sprecher Brewery http://www.sprecherbrewery.com/index.php
Silly Yaks http://www.sillyyak.com.au/beer/faq.html
Schlafly http://www.schlafly.com/
Dock Street Beer http://www.dockstreetbeer.com/
Billabong Brewing http://www.billabongbrewing.com.au/
Cheers!

For books on the Gluten Free lifestyle, view: Gluten Free Book List

Note: This article has been updated on 23 January, 2010

White Bean and Collard Soup

2010-09-30T12:29:00.003-04:00

This makes about 8-12 servings. Nice on a Fall day.

1 lb of dried navy beans (TO SAVE TIME CAN USE 4-5 CANS OF NAVY BEANS )
1 large onion
1 cup barbecue sauce
1 (6 ounce) can tomato paste
4 cups of water
4 cups of chicken broth (unless you don't partake--sub veg broth)
pinch of red pepper flakes
2 dashes of chili powder
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
6 cups or more (depending on how you like it) of chopped collard greens
1 tsp Liquid hicory smoke
hot sauce if desired

Rinse and sort dry beans . Place in large pot with 6-8 cups of water. Bring to a boil for one minute and shut off and let sit for 1 hour. (This step is not necessary if you soaked them over night). Drain. Cook beans for 1 and 1/2 hours or until done. Drain.NOTE: TO SAVE TIME YOU CAN SUBSTITUTE CANNED NAVY BEANS--PROBABLY USING 4-5 CANS.

In skillet saute onion. When soft or even a bit brown add to the beans. Add the barbecue sauce, tomato paste, 4 cups of water, 4 cups of broth, pinch of red pepper flakes, 2 dashes of chili powder, 1/2 tsp dried thme, 1/2 tsp freshly ground black pepper. Simmer for about 45 minutes. Add the chopped collard greens. Cook 15 minutes or until tender (depends on the individual collards--some take less). Add 1/2 to 1 tsp of liquid hicory smoke (tasting to determine what you like.

Individuals can add hot sauce if desired.

Cabbage/noodle poppy seed dish from mymommymakesit

2010-09-27T21:29:00.004-04:00

Another yummy recipe from http://mymommymakesit.blogspot.com/ My hubby went back for seconds on this one. We served it with a lentil loaf , and some parsnips and sweet potatoes. We acutally had a cool day here in the 70's with rain!! a nice break. Mymommymakesit has a better picture--I didn't take the time for a good one! Here are her directions with my comments ;-).

Bring enough water to a boil and cook
1/2 a package of standard egg noodles until just done (I used GR fettuccini)

Drain and set aside in a bowl mixing in
1 TBSP of butter (I omitted)

Finely dice
1 small onion

Coarsely chop
4 small tart green apples (I used one large green apple)
1/2 a medium head of green cabbage

Saute your produce for ten minutes in
3 TBSP of butter (I omitted since I used my iron skillet -I let mine cook longer to get the cabbage tender--depends on how small you chop things)
1/2 cup of stock

Mix this in with your noodles

Add to taste
salt
pepper
poppyseeds

Serve into large bowls and garnish with
plenty of high quality sour cream (I omitted, but this would have been good!)
a pinch of paprika

Mexican Quinoa with pinto beans

2010-09-22T16:57:00.004-04:00

Found this in my Quinoa booklet. I have pre-washed quinoa so don't need to rinse it. This is a good recipe for Fall! Quinoa is gluten free.

3 cups sliced bell pepper and onions, mixed (I used some red bells too)

3-4 cups cooked pinto beans with about 1/2 cup liquid

2 cups cooked quinoa

2 cups sweet corn

4-6 cloves garlic, minced

2 tab chili powder

1 teas ground cumin

2 teas ground oregano

1 tsp salt

Pour peppers and onions into large skillet and sauté in a small amount of oil. Add herbs and spices, sauté for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer about 20 minutes. Remove from heat and let stand covered for another ten minutes. Serves 4-6

tofu tortillas

2010-09-13T12:47:00.003-04:00

I love the above tortillas because they have no preservatives or wheat. Whole Foods sells these in their refrigerator section near the hummus in my store.

I love serving a combo of mushrooms, seasoned broiled tofu, peppers, onions, and garlic for a filling.

Adding the Picante sauce and roll up---a nice treat!

1 block of firm or extra firm tofu (about 14 ounces)
balsamic vinegar
Italian seasoning (Mrs. Dash)

8 ounces of button mushrooms
1 bell pepper (or 1/3 of a green bell, 1/3 of a yellow bell, and 1/3 of a red bell) can use more
1 large onion
1 large rounded teaspoon of minced garlic
spritz of olive oil
salt and pepper

Cut up tofu into little squares or rectangles. Place in large bowl and sprinkle with balsamic vinegar and a generous amount of Italian seasoning adding salt and pepper if desired. Spread on a non-stick cookie sheet or jelly roll pan spritz with a tiny bit of olive oil.and broil 6 minutes, toss them, and broil another 6-8 minutes until they are browned a bit.

Meanwhile cut up the veggies and saute in large skillet adding the garlic near the end. Let them cook and when about done add the tofu and toss to mix---add salt and pepper to taste and serve.

Baked peaches (quick)

2010-09-09T18:45:00.002-04:00

This is an easy fast dessert and yummy

Cut up some peaches leaving the skins on them (1 peach per person). Add sugar and cinnamon and a bit of vanilla. Stir it all up and place at 350 F in the oven in a covered dish. Cook until nice and tender and the juices are running. I cooked 2 peaches and used 1-2 tab of sugar--a sprinkling of cinnamon and a tiny amount of vanilla. Mine took about 25 or 30 minutes.

Quinoa Salad with Grapes and Roasted Cashews

2010-09-09T12:07:00.003-04:00

This was light and delightful...almost dessert like! I used the natural vinegar pictured below

3 tab raspberry vinegar
2 tab cooking sherry or mirin (I used the sherry--found near vinegars etc in Foodlion
1/4 tsp sea salt
2 teaspoons fresh dill weed (or 1 teaspoon dried dill)
1 stalk of celery sliced
1/2 cup (or more!) red seedless grapes, sliced in half (I left whole)
2 cups cooked quinoa, cooled
1/3 cup roasted cashews (I actually left these out--good either way)

In one bowl, mix the ingredients in order except the cashews. Let sit at least 1 hour to chill. Add nuts before serving. Serves 3-4.

PS. Some brands of Quinoa have to be rinsed before cooking and others are prewashed so check the directions on the package!

ps. I found this from a booklet that came with the quinoa a while back

Lentil Croquettes from 1000 vegetarian recipes

2010-09-09T11:40:00.003-04:00

These may look a bit strange , but I love them and I love their flavor! I found them in 1000 vegetarian recipes (a book).

Ingredients:

1 cup split red lentils (I only had the brown ones)
1 green bell pepper, seeded and finely chopped
1 red onion, finely chopped (I used about 2/3 of a large one)
2 garlic cloves, crushed (I used minced)
1 tsp garam masala (McCormick makes this)
1/2 tsp chili powder
1 tsp ground cummin
2 tsp lemon juice
2 tbsp chopped unsalted peanuts (don't leave this out--really adds to flavor)
2 & 1/2 cups water
1 egg, beaten
3 tbsp all-purpose flour (I used Gluten free)
1 tsp ground tumeric
1 tsp chili powder
4 tbsp vegetable oil (if cooking in skillet--I broiled mine and used less)
salt and pepper
salad greens and herbs, to serve
I needed a bit of extra flour and I used rice flour

1. Put the lentils in a large pan with the bell pepper, onion, garlic, garam masala, 1/2 tsp chili powder, 1 tsp ground cumin, lemon juice and peanuts. Add water and bring to boil. Reduce heat and simmer gently , stirring occasionally, for about 30 minutes for the red lentils OR until all the liquid has been absorbed. My brown lentils take more like 45 minutes, but it may depend on the brand you use. You want the WATER TO BE ABSORBED and lentils tender.

2..Remove mixture from heat and let cool for a while. Season to taste with salt and pepper. Beat in the egg. Then let cool completely or until it can be handled with hands.

3. With floured hands, form the mixture into ovals. (I had to add some rice flour here because mine was too loose).

4. Combine all purpose flour, turmeric, and chili powder on a small plate. Roll the croquettes in the spiced flour mixture to coat thoroughly. (I actually just mixed this all in the lentil batter since I was going to broil mine and it needed the thickening and as I said I also added some extra rice flour).

5. Heat the oil in a large skillet (or preheat the broiler if broiling). Add the croquettes, in batches and cook turning once, for about ten minutes until crisp on both sides. (I put mine on a non stick cookie sheet and then sprayed a bit of olive oil on each patty. Then I put it a few inches under the broiler and cooked about 5-6 minutes on one side, flipped them and cooked another 5-6 minutes or so until they were turning brown and bit crisp.

Serve in any way you desire and you can use a dipping sauce as well.

Bean Burgers from 1000 vegetarian recipes

2010-09-07T12:22:00.002-04:00

I liked these. I like them in a sandwich or also just in with a bunch of finely chopped lettuce with avacado and tomatoes and salsa.

1 tbs oil
1 onion, finely chopped
1 garlic clove, finely chopped (I used minced)
1 tsp ground coriander
1 tsp ground cumin
5 oz/115g white mushrooms, finely chopped
1&1/2 cups canned red pinto or red kidney beans , drained and rinsed (I used pinto)
2 tbsp chopped fresh flat-leaf parsley
all purpose flour for dusting (I used rice flour)
salt and ground black pepper
burger buns and salad to serve (or whatever)

1. Heat oil in heavy skillet. Add onion and cook, stirring occasionally, for 5 minutes, until soft. Add garlic, coriander, cumin and cook, stirring frequently, for 1 minute more. Add the mushrooms and continue to cook, stirring constantly, for 4-5 minutes until all the liquid has evaporated. Transfer the mixture to a bowl.

2. Place the beans in a small bowl and mash with a potato masher or fork. Stir beans into the mushroom mixture with the parsley and season to taste with salt and pepper.

3. Dust with flour. Divide the mixture into 4 portions and shape each into a flat round patty. Brush with oil and cook under a preheated broiler for 4 to 5 minutes on EACH side. Serve.

Kim's Quinoa Super Salad from Quinoa recipe favorites

2010-09-05T18:33:00.002-04:00

This was easy and very very tasty! I am loving the ingredients. I found this from a booklet that came with my quinoa and the Kim in the name is not I.I ADJUSTED MINE FOR LESS BUT I WILL PUT THE FULL RECIPE HERE. Tastes good warm too.

5 cups quinoa, cooked (I just used 3 cups for the two of us which is 1 cup uncooked)
1 cup carrots, chopped
3/4 cup parsley, minced
1 cup sunflower seeds
4 cloves garlic minced
1/4 cup olive oil
1/4 cup soy sauce (I used la choy for gluten free)
1/2 cup lemon juice (fresh)
tomates
black olives
(manderine orange might be good in this too, but I haven't tried it)

Cook quinoa; let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa nd toss well. Garnish with tomato wedges and olives. Serves 6-8

Spinach and pine nut pasta from 1000 vegetarian recipes

2010-09-04T18:50:00.003-04:00

I liked the combo of flavors in this dish! Pictured here are gluten free penne--but you can use whatever pasta and pasta shape you want. Quick dish to make too!

Ingredients:

2 cups dried pasta shapes
1/2 cup olive oil (NOTE--I ONLY USED A FEW SQUIRTS OF OIL ON MINE)
2 garlic cloves, crushed (I used minced)
1 onion, chopped
3 large flat mushrooms , sliced (I USED REGULAR MUSHROOMS ABOUT 8 OUNCES)
1/2 LB fresh spinach---I used 6 ounces, but it would have been nice to have 8
2 tBsp pine nuts (found in cooking Isle at Walmart)
5-6 tbsp dry white wine
salt and pepper
parmesan shavings, to garnish (I OMITTED)

1. Bring water to boil and add pasta and cook until tender and still firm to the bite. drain.

2. MEANWHILE: heat oil in large pan. Add garlic and onion and cook over low heat, stirring occasionally for 1 minute. (I prefer cooking onion at a medium heat for a few minutes, then turning down and cooking garlic with for a bit).

3. Add the sliced mushrooms to the pan and cook over medium heat, stirring occasionally, for 2 minutes. (I cook longer than this)

4. Lower the heat, add the spinach, anc cook, stirring occasionally, for about 4-5 minutes or until the spinach has just wilted.

5. Stir in the pine nuts and wine, season to taste with salt and pepper, and cook for 1 minute.

6. Transfer the pasta to a warm serving bowl and toss the sauce into it, mixing well. Garnish with shavings of parmesan cheese (if using) and serve immediately. NOTE--I JUST ADDED THE PASTA TO MY IRON SKILLET SINCE MINE IS BIG AND IT MIXED EASILY!

Coconut Curry Quinoa Stew

2010-09-01T19:32:00.003-04:00

This may look strange, but I so loved it. Nice flavors too!
I found this very tasty--makes a very nice lunch! I found this recipe from a booklet that came with some quinoa. Some quinoa says to rinse and others don't so it may depend on who processes it.

2 Tab olive oil (me -just squirts)
1 small onion
1 small zucchini, winter squash or carrots (I used one zucchini)
2 celery stalks
1/2 small yellow pepper
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked quinoa (rinsed in a screen type device)
2 cups water (I used 1 cup water with 1 cup broth)
1 teaspoon sea salt
1 cinnamon stick
2/3 cup kidney beans (I used more)
1/2 cup light coconut milk
Fresh parsley or cilantro if desired

I served this on some rice.

Cut vegetables for a stew into medium to large pieces. Heat a heavy bottom soup or caserole pot. (I just used my Large iron skillet). Add the oil and onion. When the onion is softened, begin adding the rest of the veggies. Mix ground spices into the vegetables. Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk. Cover and simmer until quinoa drinks up the liquid and vegetables are soft. Remove the cinnamon, garnish with chopped cilantro or parsley. Serves 4.

Quinoa Vegetable Soup

2010-08-30T13:09:00.004-04:00

I like this because it only takes about 20-30 minutes to cook so it is easy to assemble for lunch! This is great because it is gluten free and Quinoa is a complete protein.

4 cups of water
1/4 cup of quinoa that is not cooked, but rinsed
1/2 cup carrots, diced (more if desired--I did 2 medium carrots)
1/4 cup celery , diced (I did one large celery stalk)
2 Tbs, onions, chopped (I did about half a medium one)
1/4 cup green pepper diced
2 cloves garlic, chopped
1 Tbs oil
1/2 cup tomatoes, chopped (instead I did a 15 ounce can of diced tomatoes that had
garlic and onion in them.
1/2 cup cabbage, chopped (I added more like a cup)
1 tsp salt, if desired
Parsley to garnish at end if desired
1 teaspoon Worcestershire sauce (Lea and Perrins is gluten free)
a few drops of Texaspete (a red pepper hot sauce)
dash of paprika if desired
I like to add a few potatoes to this dish also

1. Saute quinoa (uncooked), carrots, celery , onions, green pepper,garlic in oil until golden brown---ACTUALLY--I sauted them , but not until golden--I added the garlic at the end of this.

2. Add water, tomatoes (with juice if using can), and cabbage and bring to a boil. Add potatoes if using. Add a dash of paprika if desired. Simmer 20-30 minutes. Add salt to taste, along with Worcestershire sauce and texaspete if desired.

Serves 4-6

Ps. You can add other veggies if desired. This is a good basic soup.There may be more recipes at www.quinoa.net

Vegetable & chicken one-pot or slow cooker

2010-08-28T16:11:00.004-04:00

This is yummy and can be cooked quickly on stove top or slowly in crockpot. It tastes similar to a chicken soup I had a Carrabas. If you don't like the heat add less of the red pepper flakes.

makes 6 servings. Prep 15 minutes cook: 20 minutes or 4 hours on high in slow cooker. I found this in an old Family Circle 05 , for stove top. I used a crockpot. Note: THIS can be served as soup, or on top of rice, noodles or mashed potatoes.

Ingredients

1/2 lb baby carrots, whole or cut
1/2 lb green beans whole or cut
2 tab vegetable oil (I use just sqirts of olive oil)

1&1/2 lb bonelss, skinless chicken thighs cut into 1/2 inch pieces (If cooking in slow cooker don't need to cut it up---after it has cooked you can use a big spoon to break it up)

1 tsp salt (I didn't need it)
1/4 tsp black pepper
1 large onion, chopped
1 pound Italian eggplant, ends trimmed, cut int 1/2 inch pieces. (I just took a medium one and chopped it up after removing the skin.)

1 tsp rounded minced garlic

2 cups chicken broth (if using as a soup you can add extra broth--like 2 extra cups)
2 tab cornstarch
1 tsp dried Italian seasoning
1/2 teaspoon red-pepper flakes (I may have used a little less to reduce heat--gets hot cooking in crockpot)

2 medium size ripe tomatoes, cored, seeds squeezed out OR can of quartered tomatoes without the juice in the can.

1/2 cup fresh basil, slice to add just before serving---HOWEVER I put mine in the crockpot and it made it very nice in flavor

1/2 teaspoon or so of dijon mustard or stone ground mustard (I like inglehoffer) This is added at the end of cooking when you thicken with the cornstarch

Note: instead of mustard you can use 1 tab balsamic vinegar if desired

For slow-cooker:

1.Place broth, tomatoes, carrots, stringbeans in crockpot.
2. In skillet cook onions, eggplant for 5-7 minutes until tender adding garlic during last few minutes. Add to crockpot.
3. Add Italian seasoning, basil and chicken
4. Cook on high 4 hours. When done, break up chicken with large spoon. Mix cornstarch and mustard with 1/4 cup water. Add to the crockpot and stir while doing this. Cook on high for 10 minutes until thickened. Serve as a soup, or on rice or noodles or potatoes. You can thicken further if desired.

For stove top:

1. In medium pot bring some water to boil. Add carots and beans and cook for 5 minutes or until crisp tender.

2. Meanwhile with 1 tab of oil in a skillet cook cut up chicken with salt and pepper, until chicken is cooked through--about 6-7 minutes since you have cut it in 1/2 inch pieces. REMOVE from pan.

3. In same skillet add 1 tab oil and cook onion, eggplant, and(adding garlic near end of cook time); cook for 7 minutes, until eggplant is tender. Add a bit of water if needed.

4. Stir together, broth, cornstarch, Italian seasoning, red pepper and salt if desired (usually chicken broth is salty enough!). Add to skillet. Stir in cooked carrots, beans and chicken. Bring to a simmer and add tomatoes. Cook until thickened and ingredients are heated through.

5. Stir in the basil and vinegar OR use mustard in place of vinegar.

Mushroom pasta with port (from 1000 vegetarian recipes)

2010-08-28T13:14:00.005-04:00

This was a good fast dish. I used my gluten free noodles. I found this in 1000 Vegetarian Recipes from Around the World. I made many changes.

Ingredients:

4 Tbsp butter (I omitted)
2 Tbsp olive oil (I only used some squirts of oil)
6 shallots, sliced. (I just used regular onions--2 small)
6 cups of sliced white mushrooms (I only had about 2 cups, but more would be nice)
1 tsp all-purpose flour (I used 2-3 tsp of cornstarch)
5/8 cup of heavy cream (I used almond milk--and just a bit more than they called for)
2 Tbs port (I used malbec)
4 oz sun dried tomatoes, chopped
freshly grated nutmeg
1 lb dried spaghetti (I used gluten free fettuccini)
1 tbsp freshly chopped parsley
salt and pepper

1.Heat butter and 1 tbsp of oilive oil in large pan (I just used a few squirts of olive oil in the large iron skillet). Add the shallots or onions and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season to taste with salt and pepper, then sprinkle over the flour or cornstarch and cook stirring constantly 1 minute.

2. Gradually stir in the cream (or milk) and port, then add the sun-dried tomatoes and a pinch of grated nutmeg, and cook over low heat for 8 minutes. (I cooked less)

3. Meanwhile cook your spaghetti.

4. Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer to a serving plate and sprinkle over the chopped parsley. Can serve with cripy fried bread or garlic bread if desired.

4. Drain the spaghetti and