Wednesday, October 24, 2012

eggplant/hummus dip

Ok, I know it looks like poop---but it is really good.

2 small eggplants  or one medium one
balsamic vinegar
olive oil

some prepared hummus

Remove the peel and chop the eggplant into chunks. Sprinkle with vinegar and olive oil and bake at 350 F until tender--stirring once or twice.

Place in food processor and  add a bit of hummus (the amount depends on what you want--I did about 2 tablespoons rounded) and blend well.  Serve with pita or carrots, cucumbers, tomato slices, bell peppers etc for dipping.

Las Rocas

 a cheap Spanish wine which I like by itself

Baked cabbage, rice & black-eyed pea casserole

 Very tasty  loved it  good casserol! I love cabbage--and I love this dish!

 One head of cabbage
3 (8 ounce each) cans of tomato sauce
1/4 cup of Ketsup
2-3 cups cooked rice
1 onion chopped
1/2-to 1 tsp salt
1/4 to 1/2 tsp black pepper
1 green bell pepper , chopped
1 or 2 tab cider vinegar (I like the extra--but go to your taste)
1 tab sugar
2 tsp of Worcestershire (I go by taste)
1 tsp minced garlic
1/4 teas powdered garlic
1/4 to 1/2 teaspoon of liquid smoke (I go by taste)
1 tab of olive oil
1, 15 ounce can of black eyed peas

Cream sauce:

1 tab butter
1 tab plus 1 teaspoon of cornstarch
salt to taste
2 cups almond milk (or what kind you prefer)
2 eggs--well beaten
1/4 cup fresh Parmesan cheese

In a large pot place the cabbage (cut in large chunks) and cover with water. Bring to a boil for about 20 minutes or until tender. Drain and cut the cabbage into smaller pieces.

Meanwhile in a non-stick skillet place 1 tab olive oil and the onion and green pepper. Saute until tender adding the minced garlic near the end..Add the cooked Cabbage, tomato sauce, ketchup, garlic powder, salt and pepper, vinegar, sugar Worcestershire, black eyed peas, and heat for about 5 minutes until well blended.

Meanwhile cook some rice (you want about 2-3 cups of cooked rice).

Place the cabbage mixture in a large casserole dish and mix with the rice (in the amount you desire). Add some liquid smoke (to taste).

Cook your sauce. Melt butter in a pot, quickly mix in the cornstarch making a roux . Then slowly add milk (it is often better to nuke the milk a bit so it is a bit warm). Stir constantly at medium heat to medium high heat until the mixture thickens and starts to boil. Add salt and let it simmer about 1 more minute stirring it. Remove from heat.  Take the 2 eggs which you have already beaten and stir quickly into the sauce. Pour this over the casserole. Sprinkle with Parmesan cheese.

Bake at 350 for about 40 minutes or until top starts browning. I actually turned it up the last 6 minutes to 375 to help it brown up.

Serve---good with cornbread too.

Saturday, October 20, 2012

vegetable shepherd pie

this was good --I found the recipe here:

note to self--I have this recipe printed out  in my kitchen drawer

Gluten Free Apple Crisp Cake

This was excellent served with vanilla ice cream.

Fresh Fruit, sliced if large
Package yellow cake mix (I used Gluten FREE)
Stick of butter (may need a fourth of stick more)
apple cider(1/2 cup to about 1 cup
brown sugar (just a few pinches)

Preheat oven to 350.  Cut up apples without skins. Fill a 13 by 9 (or 10) dish about 1/2 up the sides of the pan. Add about a 1/2 cup or more of cider. Sprinkle with cinnamon and just a few pinches of brown sugar. Sprinkle with cake mix. Pour melted butter over top.Sprinkle with more cinnamon.  Let cook 35-40 minutes until it browns. Add more butter to top as it cooks if it is too dry or add more cider.

Original recipe found here:

Tuesday, October 2, 2012

sweet potato corn chowder (can add chicken or clams too)

We enjoyed this tonight. We did not use the chicken , but it would be good with chicken or clams too--but it is nice just as a vegetable chowder! We had it with Gluten free corn bread. The original recipe was found here  BUT I do not like it SO spicy. So I changed it some.


1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste (I used the chili)
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (I used frozen corn--1 whole bag and part of another
1 large sweet potato, peeled, diced
1 14-oz or 26 oz is what I used- can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles (I used the one without chiles!)
1 cup seeded, chopped fresh heirloom tomatoes- I used 2 medium vine grown ones
4 oz. chopped roasted green chiles--I omitted!
1 quart light vegetable broth (I used rapunzil brand)
1 14-oz can coconut milk
2 rounded cups torn cooked chicken pieces ( I omitted)
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste (I omitted)

To serve:

3 tablespoons fresh chopped cilantro (I omitted)
Fresh lime juice from 2 juicy limes (I just added a bit to our bowls)


Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.

Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Read more:

gluten free corn bread (sweet)

I used Bob's gluten free cornbread mix---but altered the directions

I used about 1 cup of almond milk(if using the full mix might  need up to another 1/2 cup)
1 can of corn drained
1 egg
1/2 cup applesauce
2 tab of olive oil
1/3 cup sugar
bob's gluten free cornbread mix (I didn't have quite a full package so you may need a bit more milk

I mixed this up and placed in a greased  9 inch pan and cooked in preheated oven at 400 for about 25 minutes.

Warm Lentil and Potato Salad (Southern Living recipe)

I found this in October 2012 Southern Living. I was supposed to use green lentils but I had some smaller than usual brown ones which worked fine.

1 (28 oz ) package small red potatoes , halved
1/2 cup dried French green lentils (I used a very small Mexican type brown lentil)
5 bacon slices (I did not use these , but I am sure it would be yummy)
3 Tbsp olive oil
2 large shallots, finely chopped (I used some green onions and some purple (red) onion)
1 rib celery , sliced
2 garlic cloves
2-3 Tbsp. red wine vinegar
2 tsp whole grain Dijon mustard (I used honey mustard)
1 & 1/2 cups loosely packed parsley
Liquid smoke (I added about 1/4 tsp of this since I was not using bacon)
salt and pepper to taste

Cook lentils in some water until done (they said 4 cups salted water).  Cook 35-30 minutes or until just tender and then drain--you do not want them mushy.

meanwhile cook potatoes in salted water, covered. Cook abour 15 minutes. Drain lentils and potatoes.

cook bacon if using--until crisp.Remove bacon leaving drippings in pan.

using reserve bacon drippings (if using) add oil--saute shallots, celery, and garlic for about 3 minutes . Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste. Stir in lentils , potatoes, bacon and parsley.


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