Pumpkin Black Bean Soup

Ok, so I forgot to Take a PICTURE until after I had eaten 1/2 so excuse the photo!!! I found this in a section of a magazine I received this week. It may be from HomeMadeSimple.com This is a different soup---but once in a while I like something different. I think next time I will put less of the balsamic vinegar which is added at the end of cooking--or perhaps just put 1 tablespoon. It called for 3 Tablespoons and I put 2 , but this was just a little too tangy for me. Actually we all really liked this soup!

Ingredients:


2 cans black beans, drained and rinsed
1 can (14.5 oz)diced tomatoes
1 can (16-oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves., minced
4 tablesppons olive oil (I omitted)
4 cups vegetable broth
1 tablespoon of cumin
1 tsp each kosher salt, cinnamon, allspice (might use less salt depending on broth)
1/2 tsp ground pepper
3 tablespoons balsamc vinegar (ME__WAY LESS)
Baked pumpkin seeds, for garnish if desired

INstructions:

1. Cook onion and garlic until browned.
2. Puree the beans and tomatoes and 1/2 the broth. Add pureed ingredients, pumpkin , rest of broth and the seasonings except for the vinegar.
3. Simmer uncovered until thick, about 40 minutes. Before serving add vinegar if desired.

Pumpkin Biscuits--gluten free

I got this recipe online and make reference to whom it belongs ;-). They are one of my favorite gluten free snacks. These look dry but they are NOT!! They are moist . I think next time I will add a bit of ginger and less cloves than I did put in them. Ps. Some people do not realize that buckwheat is gluten free. I love these--the second time I used a pinch of allspice instead of the cloves. I like allspice better!

http://cindalouskitchenblues.blogspot.com/2007/09/pumpkin-spice-biscuits-vegan.html NOTE": I usually double this recipe--if I double it it makes about 9 normal size biscuits

1/2 c. brown rice flour
1/4 c. buckwheat flour
dash sea salt
1 T. aluminum free baking powder
heaping 1/4 c. raw canned pumpkin
1 t. vanilla
1 T. extra virgin olive oil
4 T. water

Seasonings:
liberal T. cinnamon
1 t. nutmeg
3-4 cloves (I gave a pinch--the second time I did a pinch of allspice--great!) Note: I prefer allspice.

For sweet biscuits, add:
2 T. natural brown sugar (I DEFINITELY ADD THE SUGAR!!! and I like it with additional honey when serving or sugar I have sprinkled on the top)



Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.

Lentil and Kale soup

Don't mind the picture--I was putting away left overs and realized I needed to take a picture. My daughter got the recipe from a parenting site online. I love this tasty dish and I love Kale!!
This is a quick prep and fast cooking dish (when compared to other bean type dishes! Ha).




PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6
2 tsp canola oil (I omitted)
1 small onion, chopped (I used a medium-large)
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt (my broth was salty so I omitted)
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest (I omitted but would be good).
PER SERVING: 410 calories, 7 g fat (1 g saturated)--not so if you don't use the oil, 600 mg sodium, 0 mg cholesterol

I placed the onions in my iron skillet which needs no oil--just a spritz of pam. I browned the onions and then added the carrots, celery and garlic cooking for a few more minutes. Then I dumped all of this and all of the ingredients into a huge pot except for the lemon juice and zest. I cooked for 55 minutes. Then when serving I added the lemon juice to the bowls of those who desired it (I like it with the lemon!--)

Candied baked apples

We really enjoyed these. However I decided to turn the heat up and the apple halves burst and it turned into more of a sauce!! VERy tasty, this way too!!

1 jar of the decorating candies shown in the picture (I think they are sometimes called cinnamon hots.

2 apples (cut in half and cored, leave skin on) (I used Macintosh)

1/2 cup water or enough to cover bottom of pan about 1/2 inch.

Place the cinnamon candies and the water in the iron skillet or a non-stick skillet--or whatever. Place the apples face down in the liquid. The candies dissolve as they are cooked. Cook 15 minutes on low and then turn continue cooking until apples are soft. They will turn really red as they cook. When serving drizzle extra liquid over the apples---or just mix everything up and make more of an applesauce. GREAT flavor.

Layered mashed white and sweet potatoes with greens

Now this was from Dr. Esselstyn's book. The recipe is a bit odd. I wanted to put it in my blog because I like the white potato, collard green, onion combo. I couldn't find the fennel locally so it probably would have tasted much better with it, but I had to omit it. We had this left over the next night and discovered we really love this dish if we make a gravy with mushrooms and browned onioins (if you are not vegan you can use chicken broth thickened with cornstarch.

6 medium white potatoes, peeled and cut into 1 inch chunks (can keep skins on if want to)
3/4-1 cup oat or nonfat soy milk (I omitted and just used some of the cooking water)
2 medium sweet potatoes, peeled and chunked
1 large onion, chopped (1 cup)
4 cups packed collard greens, finely chopped and steamed (Kale could probably be used too)
3 cups chopped Napa cabbage, steamed (about 1/2 cabbage)
1/4 cup finely copped fennel (not necessary to steam)
cilantro chopped (I omitted since hubby doesn't like--hmmm, I should have put some on mine.

1. Cook white potatoes in boiling water until soft. Drain--mash with milk or cooking water. (me--add salt and pepper to taste and a little red Cayenne pepper)

2. Steam or boil sweet potatoes until soft. Drain and transfer to another large bowl.

3. Stir-fry onions in a nonstick pan (I used iron skillet) over medium heat until brown,adding water if necessary (I didn't need to). Add onion to cooked white potatoes along with cooked collard greens. Mix well.

4. Add cabbage and fennel to sweet potatoes and mix well.

5. Put a single layer of white potatoes in a 9 by 11 inch baking dish (I used a deep 9 inch square dish). Follow with a layer of sweet potatoes. Finish with a layer of white potatoes.

6. preheat oven to 350

7. Bake for 30 minutes. Sprinkle with chopped cilantro if desire.

Pumpkin/coconut cookies (Gluten free)

My son and I enjoy these--they are gluten free and tasty. I cooked them in my regular stainless steel pot (these are not baked in oven)--only had to stir occasionally---every few minutes--so I would stir and run do something then stir...etc

I believe I found this at vegweb----This is a direct quote that follows.

Recipe submitted by warren@mdcbbs.com (Connie Warren)

Pumpkin Dandies

Ingredients (use vegan versions):

1 cup Libbys solid pack pumpkin
1 cup sugar
1 1/4 cup flaked coconut, lightly packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Finely chopped walnuts or pecans
Red or green candied cherries, optional

Directions:

Mix 1st 5 ingred. well in a large heavy saucepan. Cook over medium high, stirring constantly, 15-20 min. It is done when it is very thick and leaves side of pan, forming a ball in the center as you stir. Turn onto a buttered baking sheet. Cover loosely with foil or plastic wrap. Let cool completely. Lightly butter hands. Shape candy into balls. Roll in nuts. Top with cherry half if desired (yuk!). Cover, store in refrigerator. Yield 2 1/2 dozen. Vary by stirring 1 c. crushed 100% natural cereal into cooked candy before cooling and shaping.

Curried Rice with vegetables (and raisins)

This is from Esselstyn's book on Prevent and Reverse heart disease. My Son and I love this, but my hubby does not like curry dishes. So I have to do something else for him or cook some separately for him. This is easy to prepare. I doubled it and doubled it makes about 6 servings. However I will give it not doubled.

1 cup brown rice, uncooked
1 & 1/2 cup vegetable broth (use gluten free---many have gluten)
1/2 cup orange juice
2 Tab orange zest (about what you get from 1 thin skinned orange)
1 & 1/2 tsp curry powder
1 & 1/2 tsp ground cumin
1 large bell pepper any color, seeded and chopped (1 cup)--I used red and orange
1 medium onion chopped (3/4 cup)
1/4 cup raisins
chopped parsley or cilantro
1 fresh mango or peach chopped (I used some canned peaches--he says you can substitute mango chutney)

1. Put rice, broth, Orange juice, zest, curry powder, cumin, pepper, and onion in a rice cooker or covered pot and cook about 40 minutes, until rice is done.

2. Add raisins when rice is just cooked. Stir and let stand a few minutes so raisins plump up.

3. Add parsley. Serve topped with chopped mango or peach or eat as is with steamed broccoli or greens.

Pumpkin butter from Better Homes and Garden oct 09

This was easy to do. Takes about 25 minutes to cook. I made 1/2 the recipe, but I will post the entire recipe. The only thing I did add afterwords is some ground clove. (Also I am thinking you could use the canned pumpkin that is already spiced and sweatened and just not add the syrup and the spices--I may try this in the future)


4 cups pumpkin puree, or two (15-oz each) cans pumpkin
1 & 1/4 cups pure maple syrup
1/2 cup apple juice (I used apple cider)
2 Tbsp. lemon juice
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt.
(chopped hazelnuts -optional)
some ground cloves (ME --to taste)

1. In a 5 quart Dutch oven combine all ingredients except nuts. Bring to boiling and reduce heat. Cook UNCOVERED, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, spread on toast and sprinkle with nuts if desired.

Kale with black-eyed peas

I love kale and this time of the year my store carries it.


1 bunch of Kale
1 15 ounce can of black-eyed peas (or about 2 cups)drained
ground mustard powder
2-3 rounded tsp of minced garlic
ground cumin
cayenne (red) pepper
sea salt

Remove the stems from the length of the Kale. (you can hold on to the thick stem with one hand and take your other hand and wrap around it and pull). Chop the kale into small pieces (I use scissors). Place in pot with a cup or so of water. Add a good sprinkling of mustard powder, the garlic, a sprinkling of cumin and a very light sprinkling of cayenne. Add some sea salt. Cook for about 20-30 minutes or until it is almost as tender as you like. Add the black-eyed peas and continue cooking until peas are warm and kale is done. Taste--you can add more seasoning if desired.

Gluten free pancakes from scratch (dairy free too)

If you don't want to make them from scratch you can follow the recipe by clicking here which makes them using Bob's pancake mix as a base. The following recipe I like a bit better because it just seems to have a fresher taste. (NOTE: if you prefer a buckwheat pancake (buckwheat is gluten free, then check this link:http://nannykimsrecipes.blogspot.com/2009/12/buckwheat-pancakes-dairy-free.html)  AND IF YOU PREFER A BANANA CREPE WITH NO FLOUR AT ALL GO HERE: http://nannykimsrecipes.blogspot.com/2013/01/banana-crepes-gluten-free.html#

First you make your flour base and when making the pancakes you will only use 2 cups of this mixture:

1 & 1/4 cup of bean flour (either soy or chickpea flour)
1 cup of cornstarch

1 cup tapioca flour

1 cup of rice flour (either brown rice or white rice)

Mix the above together

Next to make the pancakes you will need:

1 ripe banana

2 cups water (I use a bit less --start with less and add more if you like)

1/2 cup quick type oats not cooked (Bob's makes a gluten free one if regular oats are a problem)

1 & 1/2 cups of the above flour mixture

1 tsp cinnamon

a pinch of nutmeg

vanilla extract to taste (I use about 1/2 of a capful)

1 & 1/2 tsp Xanthan gum

2 tsp Baking powder

a bit of salt if desired

Mash the banana thoroughly. Mix the water and the banana. Add the remaining ingredients and don't over mix--batter will be a bit lumpy. Preheat your grill; spray with pam and cook as usual.

PS : you can use this for waffles , but make it a bit thicker--less water.

PS. Note: as of 2011 many feel Celiacs have to be careful of Oats.

Fall Sage Salad

I love this as a Fall salad. I used left over veggies from the Glazed Fall Vegetables, pecans, dried cranberries and part of a baked apple stuffed with brown sugar and pecans (this was left over from the other day), and baked sage leaves. The baked crispy sage leaves are delicious.

For the how to on glazed fall vegetables click on the link (above) in this post.

For the apples: Preheat oven 425. Line baking sheet with foil. Lightly coat with nonstick cooking spray. In small bowl combine 3 tab brown sugar and the 3 tab of chopped pecans. Place apple halves cut sides up, on prepared baking sheet. Brush tops of apples with butter (we sprayed with pam); sprinkle with brown sugar mixture. Bake about 15 minutes or until just tender when pierced with a fork

For the sage: spray pan with pam. Place sage leaves on cooking sheet. Spay leaves lightly with pam and cook in a 445 degree oven for a few minutes (watch carefully and only cook until just crisp) --these are delicious sprinkled on the salad.

Chili-Chili Bang-Bang (For Crockpot--Vegan with lots of veggies)

I love this because of all the veggies and because it is in the crock. I found this from the book Fix-it and Forget-it Lightly and this recipe is by Vera Schmucker from Goshen, IN

Makes 8 servings (crock size--about 5 qt)

4 hours

1 & 1/4 cups onions, chopped coarsely

1 cup red bell peppers, chopped

1 cup green bell peppers, chopped

3/4 cup celery, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 tbsp. chili powder ( I used just a hair less)

1 & 1/2 cups quartered fresh mushrooms

1 cup zucchini, cubed

28 ounce can low-sodium diced tomatoes

28 ounce can black beans, drained and rinsed (I used 2 regular cans so about 30 oz)

15 ounce can chickpeas, drained and rinsed

11 ounce can kernel corn, UNDRAINED (I used regular 14 or 15 oz can)

1 TBSp ground cumin

1-1/2 tsp dried oregano (I omitted by accident--still liked it)

1-1/2 tsp dried basil

1/2 tsp cayenne pepper (I used less!!--just a touch)

1. combine all ingredients in slow cooker.

2. Cover . Cook on high 4 hours, stirring occasionally.

Glazed Fall Vegetables from Southern Living ) oct 09

I loved the flavors in this dish--uses Acorn squash, sweet potatoes, carrots and regular potato in a nice maple syrup flavored sauce. The only thing I might try is some apples in this , but it was great just the way the recipe is stated (we used pam instead of butter). Pecans sprinkled on this would be good when serving it. Note to self: this would be good at Thanksgiving!

Serves 6. Prep 20 min. Cook 40 minutes to 1 hour.

2 sweet potatoes (about 2 lbs)
1 medium -sized acorn squash (about 2 lbs)
1 medium sized baking potato (8 oz)
3 carrots, cut into 1/2 inch pieces

1/3 cup firmly packed brown sugar
2 Tbsp maple syrup (I used the real stuff)
2 Tbsp melted butter (I just sprayed the veggies with Pam)
1 tsp vanilla extract
1/2 tsp round cinnamon
salt to taste

1. Preheat oven to 425. Peel sweet potatoes and baking potato; cut into 1 inch cubes. Halve, peel, and seed acorn squash; cut into 1 inch cubes. Combine potatoes, squash, and carrots in a large bowl.

2. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan (I used a non-stick) with pam.

3.Bake at 425 for 45 minutes to 1 hour or until tender and lightly browned--stirring every 20 minutes. Season with salt if desired and can add some pecans if desired.

Apple Pecan salad from Better Homes and Gardens

We liked this because of the baked apple and it doesn't take long to produce a satisfying different salad.

We didn't use the butter or the oil. I sprayed the apples with pam. I used a bit of water instead of the oil.

nonstick cooking spray
3 tbs packed brown sugar
3 tbs finely chopped pecans
3 small Fuji apples or sweet apples, halved and cored
1 Tbs butter, melted (we used pam)

1/3 cup canola oil (we used a bit of water)
1/4 cup apple cider
1/4 cup apple cider vinegar
1 tbsp honey
1/4 tsp salt
1/4 tsp ground black pepper
6 cups of mesclun mix or torn mixed greens (we had romaine)
1/4 cup coarsely chopped pecans, toasted (optional)
(we also added some dried cranberries)

1. Preheat oven 425. Line baking sheet with foil. Lightly coat with nonstick cooking spray. In small bowl combine brown sugar and the 3 tab of chopped pecans. Place apple halves cut sides up, on prepared baking sheet. Brush tops of apples with butter (we sprayed with pam); sprinkle with brown sugar mixture. Bake about 15 minutes or until just tender when pierced with a fork.

2. Meanwhile, in screw-top jar combine oil (we used a bit of water instead), apple cider, vinegar, honey , salt and pepper. Cover and shake well.

3. To serve, arrange greens on platter. Top with apple halves. Spoon remaining melted sugar and chopped pecans that have dripped over the baking sheet. Shake dressing; drizzle desired amount on salad. Sprinkle with additional coarsely chopped pecans (and dried cranberries if desired). Pass remaining dressing. Serves 6

Spaghetti with lemon, capers, basil, spinach, garlic from food netowrk

Well , hubby came home from visiting gram at the nursing home and he saw this recipe so we tried it and really loved it. We made some alterations and I will note this for me at the bottom

The above pic is how we did ours!

This was from Recipe courtesy Giada De Laurentiis


Ingredients
1/2 pound whole-wheat spaghetti pasta (can use spaghettis squash noodles)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately

Our version--used canned sock-eye salmon. Used some green olives cut up (next time will cut smaller--we did this because at first we didn't have the capers--but hubby went out to get some--so we added those too). We didn't use the oil...and he forgot about the spinach--so next time we can try that--it was quite tasty and we used a lot more GARLIC!! Plus I have to use gluten free pasta (I am going easy even on fish cause of cholesterol issures)

Cranberry, pecan, green salad

Love this salad--greens, pecans and dried cranberries---would be good with fresh baby spinach.

use whatever dressing you desire

Bountiful Autumn stew from Mcdougall newsletter

Lots of good veggies!! I love this different soup!! This toast below is not on the Mcdougall diet--you heat rosemary in oil to make the dipping oil and you toast some garlic bread in the pan you heated the oil in. NOTE__THIS BREAD WAS FOR THE GUYS! IT IS NOT ON MY DIET>

This is from the Mcdougall newsletter for this month. I used a gluten free vegetable broth by Pacific natural foods(it is sometimes hard to find gluten free ones):



Bountiful Autumn Stew

This vibrant stew takes advantage of many of the garden fresh vegetables available at this time of year. [note: make sure to cook the rice ahead of time]

Preparation Time: 20 minutes (need cooked rice)
Cooking Time: 45 minutes
Servings: 6-8

1 onion, chopped
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger [note: I peel mine and keep it in the freezer--lasts a long time!]
4 cups vegetable broth
3 cups peeled and diced yams
2 cups tightly packed chopped kale
1 tablespoon soy sauce
1 teaspoon dry mustard
½ teaspoon crushed red pepper [I don't use this much--just a sprinkle!]
1 15 ounce can cannellini beans, drained and rinsed
2 large chopped fresh tomatoes
2 zucchini, chopped
2 cups cooked brown rice
1-2 tablespoons balsamic vinegar
Freshly ground pepper, to taste

Place the onion, garlic and ginger in a large pot with a tablespoon or 2 of the broth. Cook, stirring frequently, until onion softens and turns translucent. Add the remaining broth, the yams, kale, soy sauce, mustard and crushed pepper. Mix well, bring to a boil, reduce heat and simmer, covered for about 15 minutes. Add the beans, tomatoes and zucchini, return to a simmer and continue to cook for another 15 minutes. Stir in the rice, vinegar and pepper. Cook for another 10 minutes or so until flavors are well blended.

Hints: Since I usually have dinosaur (lacinato) kale growing in my garden, that’s what I use in this recipe. I usually remove the tough inner stem from any kale ......"