Spicy Confetti Rice

I enjoy this recipe from http://www.drmcdougall.com/. (This is pretty spicy--you can use less)

1/4 cup vegetable broth
1 chopped onion
1 chopped celery stalk
1 chopped red bell pepper
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
1/2 tsp fresh minced garlic
one 14.5 oz can stewed tomatoes--Mexican, Cajun or Italian style (I used Mexican)
one 4 oz can chopped green chilies
1/2 cup frozen corn
1/2 cup frozen peas
2 tab. soy sauce
1 tsp chili powder
dash or two of Tabasco sauce
4 cups cooked brown rice
1/4 cup chopped fresh cilantro or parsley


Place the veg. broth in a large pot or skillet. Add onion, celery, bell pepper, mushrooms, green onions, and garlic. Cook, stirring occasionally, for 5 min. Add remaining ingred, except rice and cilantro or parsley. Cook, stirring occasionally for an additional 5 min. Add rice and Stir in cilantro or parsley. Serve hot.

Peppered rice (or pasta )and beans

This is a nice flavorful light dish. I got the original recipe from http://www.drmcdougall.com/ I did not include the rice in the picture. You can put it with rice or pasta. The roasted peppers and basil gave a nice flavor to this dish. I like this better with added garlic and spinach and mushrooms.....served on linguine or spaghetti noodles.

1/2 cup vegetable broth (I prefer a cup--it flavors the noodles more and makes it more moist.)
2 thinly sliced leeks (white part only)
1 15 ox can small white beans, drained and rinsed (I used the canellini beans-navy beans are also good-)
1 10 oz jar of roasted red peppers, chopped (I used more-- 12 oz)
1/3 cup chopped fresh basil
1 tab drained capers (I forgot these and it was still good)
(I like added spinach and garlic and mushrooms!) Not pictured here
plenty of pepper to taste
Pasta or rice (cooked)

Cook 16 oz of pasta or cook some brown rice

Place the vegetable broth in a saucepan with the leeks. Cook for 3 min . Add the rest of the ingredients cooking for about 5 minutes until hot. Serve over the pasta or rice.

Cornmeal and Oat Bran muffins (no dairy)

NOT VERY GOOD. These are egg free and milk free. They are a fairly dry--so they are for those who are desperate for dairy free oat bran muffins. I added some applesauce and they are not as dry. I will have to experiment at some point. Must make sure not to over cook. Keep frozen and then nuke them. Adding chopped apples helps too. Mince meat helps make them more moist. I found the recipe from McDougall's webpage. You can also place 1/2 the batter in the tin and top with a few tablespoons of mince meat and then top with the rest of the batter. See BELOW FOR A BETTER RECIPE

2 cups of cornmeal
2 cups of oat bran
4 tsp baking powder (Can add salt if desired)
2 cups unsweetened apple juice (might try adding a little applesauce in future)
Yes, add a 1/3 to 1/2 cup of applesauce
Couple of tablespoons of mincemeat adds flavor and moisture.(or raisins) Sprinkling the tops with cinnamon is good too.

Preheat oven to 350

Sift ingredients. Add wet ingredients stirring until just mixed. Spoon into pam sprayed muffin tins.(I didn't even have to use pam in my tins) Cook for 15 to 20 minutes until lightly browned. Watch carefully--you don't want to over cook these.

Freeze and nuke till warm and serve with apple butter

BETTER RECIPE

2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran
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. These are much tastier!

Vegetable Broth

I needed a recipe for Vegetable Broth which is used often in vegetarian dishes. The only one I could find to buy had msg. So this one works (I can't remember where I found this):

1 chopped onion
1 carrot, chopped
2 large celery stalks, chopped
1 potato , chopped in large pieces
3 cloves garlic (whole)
3 bay leaves
1 Tbs. soy sauce
6-8 cups water
salt and pepper


simmer for at leaste one hour, then strain and use in recipes.

Kidney Bean Sandwich spread

I enjoy the flavor of this. Great on an open faced sandwich or a regular sandwich with lettuce and tomato. It is pictured with taco chips .

1 15oz can of kidney beans, rinsed and drained

1/3 cup of dill relish

1/4 cup finely chopped onion

1/2 tab of Dijon mustard

Smash the beans. Add the rest and chill. Use as desired.

Ps--another good recipe is here: http://nannykimsrecipes.blogspot.com/2008/12/quick-refried-beanhummus-spread.html

Stuffed Cabbage Casserole for the crock pot

This was a tasty and easy way to have stuffed cabbage (only it is unstuffed!) . I found this in Best of Country SLow Cooker recipes. (for a non-meat vegetarian stuffed cabbage that I may try in the crockpot at some point- go here http://nannykimsrecipes.blogspot.com/2010/10/vegetarian-stuffed-cabbage.html) but for the meat one in the crock see below.

1 pound of ground beef or ground turkey (or soy meat crumbles)
1 onion , chopped
4 cups chopped cabbage (I used the fresh slaw cabbage--alread sliced up)
1 medium green pepper, chopped (I prefer more of this--2 bell peppers-tastes like stuffed peppers with more)
1 cup instant rice (I used the instant brown rice)(Or you can cook regular rice separately adding at the end if you don't have instant rice.
1 cup water
1 can (6 oz) of tomato paste
1 can (14 -1/2 oz) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons of vinegar (I used the apple cider kind)
1-2 tab. sugar (I just used 1--for more tartness)
1 tab. Worcestershire sauce
1-1/2 tsp salt (I use much less--more like 1/2 tsp)
1/2 tsp pepper
1/4 tsp garlic powder

In a skillet, cook the meat and onions until no longer pink, drain. Place it in the slow cooker; add the cabbage, green pepper and uncooked instant rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over the meat mixture and MIX WELL. Cover and cook on low 4-5 hours or until rice and vegetables are tender. Makes 4-6 servings.

another good vegetable casserole with cabbage, rice, black-eyed peas is here: http://nannykimsrecipes.blogspot.com/2012/10/baked-cabbage-rice-black-eyed-pea.html

Tunnel of Elms Cabernet Sauvignon

This was an excellent wine and we were able to buy it at a local speciality shop for only 6 dollars!! We also discovered a neat way to chill a wine if we desire it to be cold is to add frozen raspberries and blueberries--it makes a nice dessert.

This is named for "the beautiful row of trees framing the entrance to our Napa Valley winery. Tunnel of Elms Cabernet Sauvignon displays intense black fruit aromas and rich plum and black cherry flavors accented by wild herb and black pepper tones. " It is a nice dry wine 13%.

Cranberry Chicken Salad

This isn't a very good picture--But this was a delicious way to have chicken salad. It can be served on buns also. We got this from Light and Tasty . 2 cups cubed cooked chicken breast
6 tablespoons reduced-fat salad dressing (mayo)
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 tsp salt (if desired)
1/4 tsp black pepper

In a small bowl, combine the chicken, salad dressing, cranberries, onion, celery, salt and pepper.

Chili salad

We love this salad. We just ate some while watching Clemson football ;-).

Chopped Romain Lettuce

chopped Avocado

black olives

chopped onions

chopped orange and green peppers

chopped mushrooms

chopped tomatoes

1 can of chili beans

3/4 cup of salsa

a couple of taco chips

Place first lettuce, avocado, onions, mushrooms and peppers in your salad bowls. Drain the chili beans and mix with your favorite salsa. Sprinkle the bean mix all over your salad. Sprinkle the top with extra onions, olives and tomatoes. Place chips along sides. Serve with a football game if desired ;-)

These particular beans in the picture appear to be gluten free; some of the named brands have wheat.

Breakfast sausage potato combo

This is delicious, but not the best photo of it!! This is good for supper or for breakfast (along with a side dish of eggs).

1 pound of turkey breakfast sausage
4 or 5 cooked medium red potatoes , chopped and cooked with skins left on.
1 very large onion chopped
orange and green pepper (as much as desired) chopped
black pepper and salt

Brown sausage, onions, and peppers. When sausage is no longer pink or barely so, add the cooked potatoes heating until sausage is cooked and potatoes are warm. Add lots of black pepper and some salt.

Turkey Tomato pasta sauce

I got this recipe from Taste of Home--my husband really liked it so I am recording it here for variety.

1 pound turkey Italian sausage, links, casing removed ( I didn't remove them , but next time I will)

1/2 cup chopped green onions (I used regular, but would be good with the green ones)

2 garlic cloves, minced

2 tsp olive oil

2 cans diced tomatoes, undrained (14 1/2 oz each)

1/2 cup dry white wine

1 cup loosely packed fresh basil, minced

1 tsp dried oregano

Cooked spaghetti

Saute sausage, onions and garlic until Sausage is no longer pink. Drain.

Add the tomatoes, wine, basil and oregano. Bring to a boil and then reduce and summer, uncovered for ten minutes until heated through. Serve over spaghetti. Add cheese if desired.

Bean Tacos (3 recipes)

This was excellent--great flavor. (also pictured here--sauteed veggies) I will give three different recipes for the beans.

1 can (16 oz) kidney beans , drained
1 1/2 tsp chili powder
1/2 tsp ground cumin
1 - 2 tsp olive oil
1/3 to 3/4 cup chunky salsa ( we used Mild Lime and Garlic -Walmart brand salsa)
6 corn tacos
shredded lettuce
chopped onion

In skillet, heat drained beans and chili and cumin in a little oil (after spraying the pan with pam). Heat 3 minutes. Add as much of the salsa you desire (you don't want it too soup-y)and heat till warm.

Meanwhile heat corn tacos in oven 3 minutes at 300 degrees.

Fill tacos with bean mixture and onions and lettuce. (you can add cheese and sour cream if you desire).

Second recipe for the beans:

2-3 cups of kidney beans you have cooked from scratch (cooking with garlic)
1-2 Tab. of Tomato paste
1 -2 tsp chili powder
3/4 tsp cumin
picante sauce

Mash everything together until you get the flavor and consistency you want. Then heat in the microwave until warm.
We served this with sauteed veggies--orange and red peppers, yellow squash, zucchini squash, and portabello (spelling?) mushrooms with Mrs. Dash garlic and herb seasoning and pepper. This would also be good mixed with the beans and some rice.

A third one we love is found here: http://nannykimsrecipes.blogspot.com/2008/11/mexican-corn-salad-hot-or-cold.html This one has corn and black beans etc--very yummy

Solanera (a red wine from Spain)

This is a very good Spanish wine. It is a little potent-14.5 alc. "This special limited production wine is an example of the high quality potential of the emerging Yecia region in Southern Spain. Solanera is produced from the oldest vines of the indigenous Monastrell variety (65 %) along with low yielding Cabernet Sauvignon (20 %) Tintorera (15 %) which is aged in oak for 10 months. The resulting wine is deeply colored, with the ripe, rich flavors of the Mediterranean." "This wine is a custom blend for Eric Solomon and is bottled unfiltered and unfined." It was imported by European Cellars, LLC Charlotte, NC. www.europeancellars.com

This was a wondrful smooth wine.

Pittsburgh Vegetable soup

I call this Pittsburgh Vegetable Soup because I made this for my daughter when she lived there and was finishing her doctorate while having a newborn.

*1/2 block tofu cubed can be used as sub for the beef.

   or1 pound of ground beef or turkey (lean) (you can omit this if you want a meatless soup I like kidney beans and a handful of quinoa also a can of diced tomatoes added to the ingredients below)

1 extra large onion (chopped)
teaspoon chopped garlic

1/2 of a bag of celery (I use celery hearts)-chopped

4 good sized red potatoes chopped ( or one large baking potato and some left over rice)
Kale is also an optional addition cut in very small pieces

a handful of mini carrots cut in half or chopped

2 quarts of v8 juice (I use low salt and add my own salt) OR use less and add water
      (this way it is not as tart)

1 32 ounce bag of mixed frozen vegetables (can omit and just use fresh stringbeans, and carrots and kale)--the amount you like

1 1/2 cups of cooked rice (or just add the kidney beans and quinoa as an option)
Optional--a few dashes of Worcestershire sauce

Brown the turkey ( or beef, or tofu), celery and onions and garlic in a large soup pot. When meat is browned add the chopped red potatoes with skin on, and the carrots. Barely cover with water and simmer for about 20 minutes. Add mixed vegetables and V8 juice. Add salt and pepper to taste. Simmer for about 1 to 2 hours on lowest setting. While cooking the latter cook up the rice in a different pot. Just before serving mix in the cooked rice.

*Tofu--if using it a nice option is cooking it with a bit of smoked paprika sprinkled on it and cooked with a bit of dry red wine. 

This freezes great!

Ps. If you omit the meat and want protein you can add some chickpeas and quinoa or Tofu (see above)