Artichoke Pasta sauce for crock pot

This was a recipe from Better Home and Gardens' online site. This is very tart....if you don't like artichokes don't try it!!!!. I was going to substitute soy milk for the cream and I entirely forgot!! I also think I would like the black olives----so when we have the left overs I will try this. So the picture is minus the cream! This was pretty good for a different dish---however I did have to add a small can of tomato paste to make it thicker--and we liked a bit of sugar to offset the tartness of the Artichokes (however if you use the cream this would probably do the trick.) I did not realize that Artichokes have protein! This is a CROCK POT DISH {yes -we used soy milk instead of cream on the left overs-adding the soy milk helped immensely}

Ingredients

3 14.5-oz. cans diced tomatoes with basil, oregano, and garlic
2 14-oz. cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream {soy milk is what we used}
12 oz. dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional) {we used nutritional yeast]

I added a small can of tomato paste
optional --a bit of sugar so it isn't so tart

Directions
1. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker (my small one), stir together drained and undrained tomatoes, the artichoke hearts, and garlic. Add one small can of tomato paste if desired.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through. (add olives etc if desired)

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese. Makes 6 servings.

GLUTEN FREE PUMPKIN MUFFINS/ yes!!

It is so good to have a gluten free pumpkin muffin . These do use eggs so they are not Vegan---I would have to experiment in order to not use eggs! These were wonderful---it has been so long since I have had a real muffin!! --I did experiment so * For a gluten free, dairy free, oil free version go to this other post here: http://nannykimsrecipes.blogspot.com/2009/03/dairy-free-oil-free-gluten-free-pumpkin.html

Cooking Time: about 20 minutes
Ingredients:
1 egg and 2 egg whites)
¼ cup Canola Oil
½ cup Raw Sugar
¼ cup Unsweetened Applesauce
1 cup Mashed, cooked pumpkin (the kind with the sugar and spices already in it--pie ready}
1 ½ cups of Brown Rice Flour
½ cup Soy Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Allspice
dash Salt
1 & ½ oz Raisins (optional) --ie one of the little raisin boxes--individual ones
½ cup Chopped nuts ( walnuts or pecans)
Preheat oven to 350F . Beat eggs well; add sugar, oil and pumpkin and applesauce. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. I used 6 large muffins --Rotate tins once to brown

Creamy rotini with or without Salmon

YUMMY This was from Family Circle and the taste was excellent---the first picture is of regular rotini (the three colored kind) and the second one is of gluten free ziti. We changed the recipe from the Family Circle so it would be dairy free--but I will include both options. We had this with some Salmon, but it would be good without it if you are doing Vegan. The creaminess and the wonderful flavor is not captured by the pictures!! THIS is a very quick dish--only 15 minutes.

1/2 pound salmon fillet (we just used some canned Sockeye salmon)

1 box (14 1/2 ounces) rotini pasta (good with Ziti too)

2 cups fat-free half and half---we used soy milk

2 tsp cornstarch--we used a rounded tablespoon since we didn't use half and half

1/4 tsp salt

1/4 tsp nutmeg

1/8th tsp cayenne pepper

1 box (10 oz) frozen peas, thawed

1/2 cup grated Parmesan cheese (we used a tab. of nutritional yeast)

1/3 cup toasted walnuts, chopped (we just used chopped walnuts)

[If using salmon that is not canned--heat oven to 450 degrees--coat pan with non-stick spray. Add salmon to pan and bake for 12 minutes or until fish flakes easily when tested with a fork--keep warm]

MEANWHILE: Cook pasta following package directions. Drain and return to pot.

WHILE PASTA COOKING: whisk together the milk product, cornstarch, salt, nutmeg, and cayenne. Place in medium-size saucepan and bring to a boil. Simmer on low for 1 minute or until sauce thickens. Add peas and simmer for an additional minute, until peas are heated through. Remove from heat; stir in either the 1/4 cup of Parmesan cheese or the nuitrional yeast.

Place pasta in bowl and toss with sauce. Gently stir salmon and nuts into pasta and add rest of cheese.

We just served our pasta into individual bowls and added as much as the sauce, salmon and nuts that we wanted---

Martha Stewart's honeyed tofu on udon with cucumber ribbons

This was good, but I couldn't use Udon noodles because I have to have gluten free so I used some rice spaghetti noodles. I enjoyed the sauce on this. I was supposed to have bean sprouts for garnish and my store didn't have any---next time I will definitely want this. I also loved the taste with the cucumber ribbons--it added lots of flavor. Next time I may eliminate the tofu and just go with the mushrooms, sprouts, and perhaps some bok choy---ot sure. I used a different oil that had ginger in it and it added a lot of extra flavor! I think I might try this with rice sometime.

Serves 4

1 pound firm tofu, cut into thirds crosswise
3/4 pound button mushrooms, stems trimmed, caps halved (I used button and portebella)
2 tab reduced-sodium soy sauce (la Choy--is gluten free)
2 tab of honey
3 tab of rice-wine vinegar
2 tsp safflower oil
1 tsp sesame oil (INSTEAD OF THESE TWO OILS I USED HOUSE OF TSANG WOK OIL WHICH BLENDS SPICES OF GARLIC, GINGER, ONION AND CILANRO)
1/4 cup of fresh orange juice (I just used a good quality oj)
2 tsp spicy brown mustard (I used French's honey dijon)
2 English or seedless cucumbers peeled (I used regular ones and just used the outer parts)
1 package (10 oz) udon noodles (I used gluten free stuff)
fresh radish or bean sprouts, for garnish

1. Preheat oven to 400. Gently press tofu between paper towels to remove excess water. Cut tofu in half lengthwise , then cut into 1/2 inch sticks.

2. Line rimmed baking sheet with nonstick baking mats (I just used parchment paper). Arrange mushrooms and tofu on different sheets (I used one sheet).

3. Mix 1 tab each of soy sauce, honey, and vinegar in a small bowl. Brush this on tufo, and reserve the left-over sauce. Bake mushrooms and tofu until golden, about 15 minutes for the mushrooms and 18 or so for the tofu---flip the tofu when you remove the mushrooms. After both are done, mix them in a large bowl.

4. Add oils, OJ, mustard and remaining soy sauce, honey, and vinegar to reserved sauce. toss half with tofu and mushrooms.

5. Using a vegetable peeler, shave cucumbers into long ribbons, turning after each stroke. Stop at core and discard. Transfer ribbons to a bowl

6. Cook udon in a large pot of water following directions. Drain and toss with cucumbers and remaining sauce. Divide among bowls, and top with tofu and mushroom mixture and sauce. Garnish with sprouts and serve immediately.

Ziti--with tomato sauce and dairy free substitute for sour cream

Another famously blurry picture of a mouthful of left overs!! Ugh--I need to be more careful!! This was splendidly TASTY. It reminded me of an old recipe we had when the kids were little which at that time used macaroni, tomatoes, sour cream, etc. Since we are off dairy, this below made a great addition.

This was made by blending Tofu (firm) and basil pesto (which had basil, oil, garlic--we used a prepared one). Made it so tasty.

FIRST_make the sauce using the ingredients marked sauce (below_and simmer for one hour until thickened

Sauce: I used a jar of Paul Newman's Fire roasted tomato sauce

2 Large Roasted Red peppers (from a jar) , chopped up

1 Tablespoon of dried tomatoes (packed in oil in jar)

1 can of diced tomatoes

1/4 cup dry red wine

Chef Paul Prudhomme's Vegetable Magic seasoning (a shake or so see note)

a dash or two or cayenne pepper

Mix and simmer the above ingredients.

Tofu pesto: use 1/2 block of tofu (firm)----Mix in a tablespoon or so of the basil pesto--blend in blender.

WHEN SAUCE IS NEAR COMPLETION COOK THE ZITI

--I used regular for hubby and gluten free for me. When ziti is done cooking, drain and toss with the tofu pesto to coat---you can add more pesto at this time if you desire. Place Ziti in individual serving dishes and top with sauce. enjoy ;-)

NOTE: THE VEGETABLE MAGIC CONSISTS OF SALT, DEHYDRATED ONION, SPICES AND DEHYDRATED GARLIC.--IT ADDS A BIT OF A PUNCH.

Also when making ahead I like to toss the ziti with the tofu pesto and add just a tiny bit of sauce to the ziti. I place the rest of the sauce in a container. Then refrigerate. I take it out and place the ziti/tofu mix in individual bowls add the amount of sauce I desire and microwave.