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Monday, August 30, 2010

Quinoa Vegetable Soup

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

Saturday, August 28, 2010

Vegetable & chicken one-pot or slow cooker

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.

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)

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.


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

Thursday, August 26, 2010

Special Fried Rice (from 1,000 vegetarian recipes)

This is a good quick dish especially if you have 2 cups of left over rice. I have never used cucumbers in a str fry.....or cucumbers cooked.....but I really like this dish. It is full of veggies and I got it from a huge cook book called, 1,000 vegetarian recipes from around the world.
I used my very large iron skillet for this recipe, but you can use a wok too.

Frozen ginger in a bag is an easy way to always have ginger fresh and waiting for a dish. You grate it frozen and it is very easy this way. I ADDED ginger to this dish--it was not in the original recipe. Ps another similar dish is this :

1 cup uncooked long grain rice (I used brown rice) or you can use 2- 3 cups of cooked rice
1/2 cup cashew nuts
1 carrot
1/2 cucumber (I used 3/4)
1 yellow bell pepper
2 scallions (I used a smallish onion)
2 tbs of oil (I didn't need this in my iron skillet--just pam)
1 garlic clove, crushed
1 cup frozen peas (they say thawed--you don't have to thaw)
1 tbs soy sauce (or more if you like)
1 tsp salt (not necessary if you use more of the soy sauce)
cilantro leaves to garnish if desired
Ginger shredded and added to taste

1. Cook rice

2. Heat pan and add cashews and dry-fry, stirring constantly until lightly browned. REMOVE from the pan and SET ASIDE.

3. Cut the carrot in 1/2 along the length, then slice thinly into semi-circles. Halve the cucumber and remove the seeds using a teaspoon, then dice the flesh. Seed and slice the bell pepper and chop the scallians or onion.

4 Heat oil if using in the pan and add the carrot, cucumber and bell pepper and onion. Stir-fry for about 3 minutes. Add the rice, peas, soy-sauce and ginger. Continue cooking just until everything is mixed well and warm.

5. Add the reserved cashew nuts. Serve and garnish with cilantro if desired.

Wednesday, August 25, 2010

Cream of Vegetable Soup

This is a delicious soup in which I used almond milk for the dairy part of the recipe. It has fresh veggies which combine in a very nice soup. I found this in a recipe book, but I can't remember the name...perhaps Betty Crocker?

2 cups of water (I did more and adjusted the thickening agent)
1 cup fresh green beans (can use frozen if you don't have them)
3/4 cup fresh or frozen green peas
1/4 small head of cauliflower, separated into florettes (I used more)
2 small carrots, sliced
1 medium potato cubed
2 oz fresh spinach , cut up (about 2 cups---I did a bit more)
2 cups milk (used almond milk)
2 tab flour (I used cornstarch for gluten free, but you have to use 4 tab cornstarch)
1/4 cup whipping cream (I used the almond milk)
salt to taste
pepper to taste

Heat water, string beans, peas, cauliflower, carrots and potatoes to boiling. Reduce heat. Cover and simmer till veggies are crisp-tender about ten to 15 minutes.

Add spinach and cook uncovered about 1 minute. Mix 1/4 cup of milk and the flour or cornstarch until well blended. Gradually stir it into the vegetable mixture. Heat to boiling. Boil and stir 1 minute. Stir in remaining milk and cream (if using).Add salt and pepper. HEAT JUST until hot--DO NOT BOIL. Garnish each serving with snipped dill weed if desired.

6 servings at 1 & 1/4 cup each. Probably 4 main servings.

Monday, August 23, 2010

Salmon Rice Salad from Lorriesrecipes

Salmon Rice Salad (nice for variety!--I like this served on lettuce) I found it at lorriesrecipes

1 large salmon fillet (you could poach one or use canned salmon)(I used 7 oz canned)
1 cup cooked rice (I may have used more like 1 and 1/2 to 2 cups brown rice)
1 carrot, peeled and coarsely grated
1 stalk celery, chopped
1 teaspoon lemon zest
1 cup frozen peas, thawed
2 teaspoons soy sauce (I used a gluten free one)
2 Tablespoons rice vinegar
1 Tablespoon mirin or cooking sherry
1/2 teaspoon sesame oil (I had wok oil)
also good with walnuts and or green olives stuffed with pimentos

lemon juice, salt and pepper to taste

That's it. Toss it lightly, taste and add more of whatever you think it needs. Chill and enjoy.

Friday, August 20, 2010

Tofu marinated / oriental dish

First I cook the marinated tofu (recipe below from Whole Foods)

I add it to the rice noodles

While the tofu is cooking the veggies are cooking

Adding it all together and it is a nice oriental dish!

Recipe for the TOFU from whole foods:

Grilled Teriyaki Tofu
Serves 4
Use in sandwiches or wraps, or serve on a bed of sautéed veggies like spinach, carrots, bok choy or bell peppers.

1/4 cup low-sodium tamari ( I used soy sauce-gluten free kind)
2 teaspoons sesame oil (I used Wok Oil which has some ginger and oriental flavors)
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon finely chopped garlic
Olive oil cooking spray
1 (14-ounce) package extra-firm tofu, drained and patted dry, cut crosswise into 8 slices

In a wide, shallow dish, whisk together tamari, sesame oil, honey, rice vinegar, ginger and garlic. Add tofu, turn to coat all over, cover and chill for at least 1 hour or overnight.

Pat tofu dry, then oil lightly with cooking spray. Grill over medium-high heat or broil on a foil-lined baking sheet until golden brown, 3 to 5 minutes on each side.

Per serving (about 4oz/106g-wt.): 80 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg


Recipe for veggies:

2 large onions
1 good sized bundle of bok choy
1 large jar of mushrooms (or fresh)
soy sauce

Saute the vegies browning the onions first then adding the white part of the chopped bok choy and the drained mushrooms. When these are about done add the green part of the bok choy and sprinkle with soy sauce and cover and allow to finish cooking.

Add all of the above to cooked rice noodles. Add more soy sauce if desired.

Thursday, August 19, 2010

Tuna veggie salad

I found this from a South Beach Diet thingy--nice for a lunch. Serves about 2. I didn't really follow the directions which said to layer the items!

one 6 oz can of tuna packed in water, drained
1/3 cup chopped cucumber
1/3 cup chopped tomato
1/3 cup chopped avocado
1/3 cup chopped celery
1/3 cup chopped radishes
1 cup chopped romaine lettuce

4 teaspoons extra-virgin olive oil (I used less)
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon black pepper

To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative glass bowl.
To make the dressing: Mix the olive oil, lime juice, garlic, and pepper. Drizzle over the salad.

South Beach Diet Recipe

Tuesday, August 17, 2010

Chicken cacciatore for the crock slow cooker

This was one of the best cacciatore's I have had. I don't usually like them. I loved this one. Above is the picture in the crockpot

Above is pictured my gluten free noodles

3 boneless, skinless chicken thighs
Salt and pepper
1 large onion, sliced
1 large green bell pepper, seeded and sliced
1 4-6-oz jar sliced mushrooms, drained
1 14.5-oz can diced tomatoes with Italian seasoning (see picture above)
1 15-oz can tomato sauce (see picture above)
splashes of a dry red wine (I used shiraz)
3 basil leaves shredded (cut with sissors)
1 small can of tomato paste (6 ounces)
1/16 t0 1/8 teaspoon of red cayenne pepper 0r place the smaller of this amount in and add more later if desired.

1. Place tomatoes with juice, tomato sauce (and you can wait and add tomato paste later to thicken the sauce), mushrooms, few splashes of dry red wine, 3 shredded basil leaves (cut fine), red cayenne pepper, and chicken in slow cooker. Put cooker on high.

2.In my iron skillet cook onion and green bell pepper with a few spritz of olive oil stirring often, until tender and beginning to brown, about 5 minutes. Transfer vegetables to slow cooker.

3. Cook on high for 6 hours until chicken is cooked through and very tender adding tomato paste about and hour before the end time. Before serving break the chicken up into smaller pieces with a large spoon. Season with salt and pepper. Serve over pasta or brown rice, if desired.

Zucchini lemon basil salad

This is light and refreshing.

I found this on . They say to use fresh squash when it is in season. Note: I just made enough for the two of us so I haven't tried the full amounts below.

1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1 -2 tablespoon extra virgin olive oil
fresh ground black pepper
2 -3 tablespoons fresh basil or 2 -3 tablespoons fresh parsley, chopped
Change Measurements: US Metric

Prep Time: 15 mins
Total Time: 4 1/4 hrs to marinate

1 Note: It is your choice to peel or not peel the zuchhini.
2 Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating. I love the zest!

3 Cover bowl and refrigerate 4-8 hours, stirring occasionally.
4 Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
5 Adjust seasoning if necessary.
6 Best eaten within 24 hours.
? Have a question about this recipe? Ask the community.

Monday, August 16, 2010

Cream of rice cereal

I love rice cereal and this is a cheap way of making it. I cook up brown rice early in the week. Then when preparing my breakfast I put the following in the food processor:

1-2 cups of cooked brown rice
a peach (with skin and pit removed)
some cinnamon
almond milk (enough for right consistancy).

Blend together and eat (heating it up if you are using left overs)

Wednesday, August 4, 2010

rice pudding (on the stove) dairy free



I found this online. I like cooking it on the stovetop. I can blog, or read, or do cleaning while it is cooking so the time is no big deal to me! You could also have it cooking while you are cooking supper.

2 cups water
1 cup arborio rice (me--used jasamine and basmati mixed .I have aso used cooked brown rice)
1/4 teasp salt
3 c. Soy milk, or almond milk (or mix them)
cinnamon (I sprinkled it in)
1 cup sugar
1 TBSP vanilla or to taste (1 tsp is good for me, but do it as you like it)


Bring 2 cups of water to a boil in a heavy non-stick pot that has a tight lid
add rice and the salt. Cover and lower the heat to to simmer.
cook 20 mins or until your rice is done. Some forms of the jasmine can take longer. If using brown rice cook 40 minutes)

next add 3 cups of what ever type of Milk you are using and the cinnamon. stir bring to a boil and then turn heat down to simmer.
simmer for 20 mins with the cover off.

at the end of the 20 mins stir really well.

simmer for another 20 mins with the cover off.

at the end of this 20 mins it should be getting thick it may need a little more time
Next add the sugar and more cinnamon if needed cinnamon.Mix well. it will look thin again that's okay..
simmer for another 10 or more mins..or until it looks thick enough. It will thicken up more as it cools down. Take off the heat and add the Vanilla

Whole Grain hummus w/veggie sandwich

This is one fantastic sandwich. Full of veggies and yummy. My daughter gave this recipe to me. I am thinking it is from her Parents mag but not sure! I used Rice bread -gluten free--toasted, but you can use whatever.

The inner filling:

Whole-grain Hummus Sandwich w/Veggies (guess you'd have to use your special bread)

1/2 cucumber sliced
1 Tbs kalamata olives, chopped
1/4 cup grated/shredded carrots
5-6 Tb hummus
4 slices whole-wheat bread (I used gf brown rice bread -toasted)
8 thin tomato slices
1 handful fresh sprouts, rinsed
1/2 cup arugula, romaine, or spring greens

1) Mix cucumber, olives, and carrots into hummus. 2) Spread hummus on bread and add tomato slices, sprouts, and lettuce. Makes 2 servings.

248 calories, 12g protein, 6g fat (1g saturated), 40g carbs, 8g fiber, 115mg calcium, 3mg iron, 395mg sodium