Apple Bourbon Turkey Breast

This is a moist flavorful Turkey Breast. My favorite.....a Southern Living recipe...altered a bit to be gluten free.  NOTE this picture is NOT mine--I forgot to take a photo. This is from Betty Crocker I think!

**PLAN AHEAD--THIS HAS TO MARINATE overnight BEFORE COOKING!!!!

1 (6 pound) Bone in Turkey Breast (Honeysuckle)
Apple Bourbon Marinade (see below)
cornstarch
1 large oven bag
2 celery ribs
1 medium onion , sliced
2 tab butter melted
Large 2 gallon Zip lock bag

(1)Rinse breast with cold water and pat dry
(2)Remove 1/2 cup of marinade (recipe for marinade below), reserving to make the gravy.
(3)Pour remaining marinade into 2 gallon Ziploc bag . Add breast and chill and turn occasionally in refrigerate 8 to 24 hours.
(4)Remove Breast; discard the soaking marinade.
(5) Place a tablespoon or so of cornstarch in a oven bag and shake to coat. Place bag in shallow roasting pan; place celery and onion inside bag. Brush Turkey with melted butter and place on top of veggies. Close bag with tie. Cut 6 (1/2 inch) slits in bag.
(6) Bake 350 for 1 hour and 45 minutes (mine often takes less time) or until meat reaches 170 (I do 165 or a bit less) degrees. Remove turkey (cool for 20 minutes before slicing). Pour drippings through wire mesh strainer.---about 1 and 1/2cups to 2 cups --place in bowl for making gravy.

Apple Bourbon Marinade and gravy:

2 cups apple juice (not from concentrate)
1/2 cup Bourbon
1/4 cup firmly packed brown sugar
stir together until dissolves
Be sure to reserve a 1/2 cup of this before putting the rest in the Turkey bag (for use later when making the gravy.

Gravy:

1/4 cup of butter
1/8 cup of cornstarch
2 cups of reserved drippings
1/2 cup reserved apple bourbon marinade
salt and pepper to taste

(1) Melt butter over medium heat
(2) Mix cornstarch into 1/2 cup of cold marinade
(3) Put drippings in pan with butter and gradually add cornstarch mixture--stirring about 5 minutes or until thickened. Add salt and pepper to taste.

Note to self/ if I cook the turkey a day ahead don't set it in broth to keep it moist unless the broth is not salty/ same with gravy. Might try my GF cream of chicken to make a gravy for keeping it moist because I want the good gravy apple bourbon for serving.

Note how they carve the breast in this video:

toasted almond green beans

We had these with Thanksgiving dinner--these were very tasty. The toasting of the almonds added a lot of flavor.

3/4 cups of slivered almonds
2-4cups of frozen green beans
garlic powder
salt and pepper

Place the almonds in an iron skillet (or whatever you have) and heat on medium , stirring until golden brown. Cook the string beans lightly. Mix the almonds and a sprinkling of garlic powder and salt and pepper to taste.

Chocolate balls

This recipe uses coconut inside and outside. I really liked these; but I like them better without the rolling in the coconut. The coconut on the inside was good, but on the outside it made them a bit wet since I used the frozen coconut and the recipe called for unsweetened coconut and the only unsweetened I could find was this frozen brand.. Next time I may delete the rolling in the coconut or use a bit of the dry sweet kind. I don't recall where I found this recipe! NOTE--I JUST SAMPLED THEM THE NEXT DAY WHEN THE COCONUT HAD A CHANCE TO DRY OUT (SINCE IT HAD BEEN FROZEN) AND IT WAS GREAT!! SO NEXT TIME I WILL MAKE THEM A BIT AHEAD SO THE COCONUT HAS A CHANCE TO DRY OUT! Or you could roll them in chopped pecans or nuts. Here are the ingredients:

1/2 cup of oatmeal (you may need a bit more of this if you use natural peanut butter)

1/4 cup moist brown sugar

1/4 cup peanut butter

4 tsp fine unsweetened coconut grated (or ground nuts or seeds)

4 tsp chopped raisins or dates

4 tsp liquid soy milk (or whatever -regular milk etc)

1 tab. unsweetened cocoa powder

1 tab. maple syrup

more coconut if you are going to roll them in it.

Grind the oatmeal in food processor until chopped well. Mix all together. Roll into large or small balls and roll in the coconut if desired.

Roasted Chickpeas

These make a nice crunchy snack. Southern Living had it this month--I changed it a bit. I didn't use oil and they came out great.

1 can of chickpeas -rinsed and drained. (I used one with no added salt)
seasoning (I used Cajun seasoning which had plenty of salt)

After rinsing and draining the chickpeas place them on a cookie sheet (with sides--or a jellyroll pan) that has been sprayed with Pam (or whatever). Shake on your seasoning of choice and bake at 400 or 405 for 45- 65minutes. Stir them at 15 minute intervals. Watch near the end--a few of mine got over cooked. Actually a few of mine got undercooked as well--so I needed to stir them a bit more. You want them golden brown --The picture above was my first try. Since then I cook them until they are more brown and nice and crunchy--just have to stir often. I cool them and put them in glass jars.

mexican corn salad/ hot or cold/taco variation

I like this hot served with a bake potato for lunch, or it is great with taco shells or pita bread (adding a bit of taco sauce is great). I found the basic recipe from a McDougall cook book. You can change the amounts as you like them:

2-4 cups thawed frozen corn kernels
1-- 15 ounce can black beans -drained/rinsed (I like more beans--and kidney and black together too)
1/2 cup chopped green onions (I used regular onions)
1/2 cup chopped red bell pepper (I don't always have these and it is good without)
1/4 cup chopped fresh cilantro
1 cup salsa
2 tablespoons balsamic vinegar (I probably use a lot less--just sprinkle some)

Just put the amounts you desire--you can't go wrong--I love this hot. If you like this spicier you can add Tabasco sauce. Ps. This is also great for pita bread (pocket bread). You can also mix a bit of this with hummous and place it in the small pita pocket bread...my hubby loves it this way. And it is great with a seasoned baked potato for lunch which I have already stated.

Caramelized Carrots and Parsnips

Excuse the bad pic--this was just some of the left overs--don't go by the picture!!

This is one of my favorite ways to have parsnips and carrots. (picture is not the greatest--we ate most of them and this is what was left) Note: if you are using old big parnips it is better to parboil first.

2 Tabs olive oil (I used less in my iron skillet
As much parsnips and carrots as you want (you need a really large pan if you are doing a lot)
salt
minced garlic
soy milk, or cream
cayenne pepper
snipped Italian flat leaf parsley (I forgot and I liked it without)

In a large skillet place parsnips and carrot that you have sliced length wise several times. Sprinkle with salt and cook 5-10 minutes covered at a hot enough setting so that they brown nicely, but don't burn. Uncover, turn the vegetables over and add a sprinkling of garlic. Cover and cook 5-10 minutes more until tender and all sides are browned.

Meanwhile heat milk with a sprinkling of cayenne pepper. Add a bit of cornstarch if using soy milk so that it thickens. Serve the veggies with the seasoned milked dribbled over!

Meatless Shepherd Pie

(for another recipe that uses acorn squash and quinoa and lentels go here http://nannykimsrecipes.blogspot.com/2011/10/shepherd-pie-vegan-and-fall-version.html

and for another one that is made in a 9 by 13 inch pan with lentils--very yummy - go here: http://nannykimsrecipes.blogspot.com/2019/08/vegan-shepherd-pie.html

We love Shepherd Pie--but we wanted a meatless version. We loved this (the test is if my hubby goes back for seconds)
For potato topping
6-8 small to medium russet potatoes, cubed with some skins left on
handful of chives, chopped up
1 and 1/2 tsp minced garlic
1 or 2 tablespoons of fresh parsley (flat leaf) , cut up
soy milk or regular milk
salt and pepper to taste
For "meaty part"
3/4 of a can of black beans , drained
6 ounces of Portebello Mushrooms, chopped
1 good sized onion, chopped,
1-2 tsp minced garlic
soy sauce and Worcestershire sauce
salt and pepper
a pinch of tarragon
optional --a Tab or so of Chianti, a tab or so of liquid (brewed)coffee
For veggie part
1 and 1/2 cups mixed frozen vegetables to which I added some frozen peas and string beans--whatever you want and as much as you want.

Cook the potatoes (cubed, with some skins left on) in salted and peppered water with the 1 and 1/2 teaspoons of minced garlic. When done mash with milk , parsley, and chives. Set aside.

Saute the mushrooms, and onions sprinkling them with soy sauce and Worcestershire sauce until you get the flavor you want. When almost done, add the black beans and Chianti and coffee and salt and pepper and tarragon , heating until warmed.

Meanwhile cook the mixture of veggies until just done.

In an oiled casserole dish place the mushroom mixture first, top with the mixed veggies, and then spread the potatoes. Go over the potato topping with the tines of a fork to make little groves. Cook in 350 oven until slightly browned (45-60 minutes)

Gluten free Pecan Pumpkin pie

We love this pie--we ate half of it before we knew it! ( My hubby and I). This is crustless, but you don't miss the crust! We ate it when it was very hot---most say to cool first in refrigerator but we didn't want to wait! Actually this one is better: http://nannykimsrecipes.blogspot.com/2007/12/gluten-free-pecan-pumpkin-pie.html  and here is another that uses a springform pan and is vegan and GF https://nannykimsrecipes.blogspot.com/2019/11/gf-vegan-pumpkin-pie.html

1 can of pumpkin pie filling (around 15 ounces)
12 ounces of soy milk or evaporated milk or whatever
1 egg (I think next time I will try 2 eggs since it was a little loose)
1 and 1/2 tsp of pumpkin pie spice
3/4 cup of brown sugar

For the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand)
1 Tablespoon of smart balance or butter
1 Tablespoon of Apple Butter (or you can just use a total of 2 Tab of butter)
1/2 to 3/4 cup chopped pecans

Mix the pie filling, milk, egg, pumpkin pie spice, 3/4 cup brown sugar. Place in a pie plate that has been sprayed with oil or Pam. Bake in preheated oven at 425 for 15 minutes.
Mix the ingredients for the topping (you can mix all of the topping ingredients except for the pecans and sprinkle this over the top and then sprinkle the pecans on top of that if you desire to do it that way). Sprinkle over the top, reducing OVEN TO 350 and bake for 40 more minutes or until knife comes out clean.

NOTE--next time try 2 eggs--it needs to be a bit thicker in consistancy

Here is a gf vegan one https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

White Wine Turkey Breast for the crock pot

This is really good for sandwiches....but not so good if you want it as a roast for a meal because its sauce is too spicy for gravy. Wait 🤪 I CHANGED MY MIND!! I do enjoy this for dinner 😁(another good recipe for Turkey Breast with the bone in for a holiday meal is found at this other post http://nannykimsrecipes.blogspot.com/2008/11/apple-bourbon-turkey-breast.html but the crock pot recipe is here below----- I made this with a Turkey Breast Roast which is slightly different from a plain Turkey Breast. This is a picture of some of it sliced. I liked this but it was a bit salty--I have been on a pretty low salt diet--I used a Butterball Turkey Breast Roast and this apparently has added salt. I do not know where I found this recipe. The sauce that it makes is not good for gravy unless you like a spicy tang which I do sometimes enjoy for a change-it is good for adding flavor to the turkey. 1 (2-3 pound) turkey breast 1/4 cup lemon juice 1 tsp rosemary 1 tsp oregano 2 Tab Dijon mustard (these vary in strength) 1/2 cup dry white wine salt and pepper to taste 2 cloves of garlic Put all ingredients in crock on low with skin on bottom and cook 6- hours basting occasionally if possible. Mine took 6 hours. It can cook faster too.After mine was cooked, I removed the skin and put the whole turkey in a zip bag. I thickened the sauce with a tablespoon of cornstarch and about 1/8 of a cup of water mixed together and added it to crock and set it on high for 15 minutes or until thickened. Then I added this sauce to the turkey in the bag and refrigerated it for a few hours turning it occasionally to better flavor it.    You can also drizzle it over a serving after you thicken the gravy.  I f you refrigerate the gravy it thickens a bit more. If you don’t want it as spicy put less of the mustard— the brand will make a difference also. 

Creamy Fat FREE Balsamic Vinaigrette from McDougall

This is from McDougall's letter

Fat-Free Creamy Balsamic VinaigretteBy Diane Barnett

This keeps in the refrigerator for several weeks, if it lasts that long.

Preparation Time: 10 minutes Chilling Time: 2 hours Servings: makes 2 ½ cups

1 cup water
¼ cup balsamic vinegar
¼ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup unseasoned rice vinegar
3-4 gloves garlic
¼ cup low-sugar organic ketchup
1 tablespoon Dijon mustard (can omit for a different flavor)
1-2 tablespoons Agave nectar(used honey instead)
½ teaspoon Xanthan Gum (this is what makes it thicken!)(Walmart carries this in their gluten free section near the gluten free flours--it is in our cereal isle here)

Place all ingredients in a blender jar and process until very smooth and emulsified. Taste for sweetness and add more Agave to taste if necessary. Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.
Hints: Use the best quality vinegars you can find for the best flavored dressing. Xanthan gum is an excellent thickener for oil-free salad dressings because it thickens without heat as the dressing chills in the refrigerator

Black Swan Shiraz

This was a cheap wine from Southeastern Australia (6.95) and we really liked it. Here is the description:

"Black Swan Shiraz is crafted with premium grapes selected from some of South Eastern Australia's finest wine growing regions. Our Shiraz boldly exhibits flavours of black cherry and peppery spice, blended in harmony to create an elegant, remarkably smooth wine. Enjoy our Shiraz with pasta dishes and grilled meats."

Vegetable Focaccia (like Veggie Pizza)

I love this. I made the above with a gluten free pizza crust , but I am going to give the regular one below---this is from an old Light and Tasty Magazine April/May 2003.

2 to 2 and 1/4 cups of Bread Flour
1 package of quick-rise yeast (Bread Maker yeast 2 and 1/4 tsp)
1 tsp salt
1 cup warm water
1 Tab olive oil

Topping:

3 plum tomatoes chopped or sliced (I like more)
5 medium fresh chopped mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced (not chopped) black olives
1/4 cup chopped onion (I like more)
3 Tab olive oil (I use less because of calories)
2 tsp red wine vinegar or cider vinegar
3/4 tsp salt (I use less)
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp pepper
2 tsp cornmeal to sprinkle in pan

In Bowl combine 2 cups flour, yeast, salt. Add water and oil--Beat until smooth. Stir in enough remaining flour to form soft dough. Knead until smooth and elastic --about 4 minutes. Cover and let rest 15 minutes. Meanwhile in bowl combine tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.

Coat a 15 by 10 by 1 inch Baking pan (I used a non-stick one). Spray with oil and sprinkle with cornmeal. Press dough into pan. Prick generously with fork. Bake 450 for 5 min or until very lightly browned (I don't brown it--I let it brown with the veggies--I do cook for 5 min). Cover with the vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden or light brown.

Pumpkin Chili

I found this recipe at http://makemethod.vox.com/library/post/pumpkin-chili.html This makes about 5 servings. I changed it up some (it made a nice thick different chili and I really liked it after adding the picante sauce:

1 cooking onion, chopped
1 red or green bell pepper, chopped
2 cans diced tomatoes – and please do not drain
2 cans black beans, rinsed
1 can dark kidney beans, rinsed
1 can pumpkin (regular size unseasoned 141/2 ounce or so)
1 cup beer (I used a gluten free Hornsby's Hard Cider crisp apple)
1 tablespoon paprika
½ teaspoon dark brown sugar
1 tablespoon poppy seeds (I omitted)
Salt & pepper (to taste)
I added some spoonfuls of picante sauce to each bowl served and some broken taco chips.


Method . . .
Toss onion and bell pepper to a large soup pot (with a bit of vegetable oil or water), cook for about 5 minutes until softened.
Add tomatoes and their juices, beans, pumpkin, beer and spices -- EVERYTHING into the pot.
Bring to a boil, then lower heat to low and simmer for approximately 1 hour

NOTE i PREFER THE RECIPE FOUND HERE: SEE BELOW

https://nannykimsrecipes.blogspot.com/2019/09/pumpkin-chili-3-bean-for-crockpot.html

So yummy especially for the fall. I love the pumpkin in this--thickens it nicely .

Ingredients

1 med onion, chopped
1 med green bell pepper, chopped
4 cloves garlic, minced
3 cups veggie broth
1   15 ounce can of tomato sauce
1  15 ounce can of diced tomatoes
1   15 ounce can of kidney beans, drained and rinsed
1   15 ounce can of white beans (ie northern or cannenellini) , drained and rinsed
1  tab of baking cocoa
1  tsp oregano (or to taste)--I sometimes use more
1/4 teas smoked paprika
1/4 tsp of regular paprika
cumin (I just sprinkled very lightly--I can't have a lot--makes me sweat)
black pepper and salt to taste
1/2  of a can of plain pumpkin puree (not seasoned, not sugared ).
1 cup frozen corn added during last 30 minutes

Directions:

Throw all into a 4 or 5 qt crockpot (except for the corn). 2-3 hours on high OR 4-5 hours low. During last 30 minutes or last hour add corn. You can add more pumpkin or spices if desired

NOTE: if you can tolerate chili you can put 1/2 teaspoon or so in it. 

Gluten Free Cranberry Corn Bread Stuffing

This is quite tasty! MY FAMILY ALWAYS WANTS SOME OF THIS EVEN THOUGH I COOK IT FOR ME TO BE GLUTEN FREE--THEY ALL LOVE IT! Use the cornbread in the post below ( http://nannykimsrecipes.blogspot.com/2008/11/gfdairy-free-cornbread-moist.html ) or http://nannykimsrecipes.blogspot.com/2012/11/pan-cornbread-gluten-free-too.html to make this stuffing. You can cut up some of the cornbread into 1 inch squares or smaller and heat in a warm oven to dry out for the cubes. However if I cook the cornbread in a 12 inch skillet they come out quite nicely for bread cubes.

2 cups of cornbread cubes (made from the gluten free cornbread  or whatever one you desire)
4 Tab. of butter (you don't have to use butter but it makes the dressing flavorful and moist) or I believe I have used some chicken broth as a substitution--eye balling the moisture
2 ribs of celery thinly chopped 
1/2 tsp dried rubbed poultry seasoning (I like using a bit more)
1/2 small onion chopped
1/2 cup dried cranberries (I like a bit more)
1 medium chopped apple--no peel (ie Macintosh--or whatever)
Salt if desired.
chicken broth to have on hand--if you think it looks a little dry you can add some to the mix near the end of cooking timeSaute the celery, onion, apple , and cranberries till onions and celery are tender. Add the seasoning and mix with the cornbread cubes. Place in a covered casserole dish and bake at 275 for 30 minutes (or until nice and warm)
Ps. I usually cut the cornbread in cubes and dry them in the oven before making the stuffing if the cornbread is too moist.


Another gluten free corn bread which is very easy to make , but I have not yet tried for this stuffing is here: https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html

GF/dairy free Cornbread (MOIST)

This is Gluten free and dairy free--It came out soooooooo moist!! What a treat. THE CORNMEAL BRAND MAKES A BIG DIFFERENCE--I REALLY LIKE THE STONE GROUND HODGSON MILLS. Note: this has a slightly different taste due to the applesauce. Also at the bottom of this recipe is a link to a sweet cornbread recipe that my boys like best.

Note; if using flaxseed use a tablespoon and a 1/2  . Also you can use just a 1/2 tablespoon of oil in the pan instead of  1 whole tablespoon  if you want less fat.
Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating.

Meanwhile whisk in a large bowl

1 & 3/4 Cups cornmeal (I used Hodgson Mill Brand)

1 tab sugar

1 tsp Baking Powder (I use a salt free version so you may need to adjust the amount of salt)

1 tsp Baking Soda

1 tsp salt.

In a 2 cup measuring cup place 2 cups of milk of your choice

Meanwhile add 6 tablespoons of unsweetened applesauce and 2 eggs [or substitute 1 snd 1/2 tab of golden flax seed meal soaked for 5 minutes in 1 &1/2 tab of water--add all to the milk mixture]

Add the wet ingredients to the bowl of dry ingredients. When just mixed (don't over mix) Pour the batter into the hot skillet.

Bake until the top is nice and brown and the center feels firm when pressed--about 20 minutes or if you like crispy edges 25-30 . If it is nice and brown and the center isn't done, just cover loosely with foil and keep checking-- I sometimes cook 25-30 minutes for nice crusty edges.

Cool for 4-5 minutes and then serve right from pan.
Sooooooooooooo MOIST!!!!

a sweet version with corn: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-corn-bread.html

For a sweet version that is not dairy free go here: http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html  and another vegan one GF is here
https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html
NOTE TO SELF:dont use self rising cornmeal

Gluten Free Crusty Rosemary rolls (dairy free)

Here are some of the main ingredients for the GF Crusty Rosemary rolls--these are delicious and I think I may serve these with the Thanksgiving Meal. Nice and moist on the inside and crusty on the outside. I found the ingredients at my local Food Lion (but it is the only Food lion in town that has them) you can find them at Health Food Stores and possible at Krogers (here in the South. (I found the recipe from a magazine called Living Without.) The Xanthan Gum is expensive, but you only use a few teaspoons.

To make these you need to make a High protein flour blend and then you use 3 cups of the blend. The blend consists of : 1 & 1/4 cups bean flour (either chickpea or soy flour),

1 cup cornstarch (or arrowroot or potato starch), 1 cup tapioca starch or tapioca flour, 1 cup white or brown rice flour.

Ingredients for the rolls:

3 cups of the above gluten-free high protein flour blend

2 tsp. Xanthan Gum

1 tsp salt

3 tab. sugar

1 tab. active dry yeast

1-2 tsp dried rosemary (OR dill or any favorite herb) optional (I ground the rosemary in a

coffee grinder)

1 Tab. olive oil (I used extra virgin and it was cold pressed)

1 & 1/2 cups warm water

(Rice flour or corn meal for dusting--I forgot).

Sift first 4 ingredients (the blend, the gum, salt and sugar). Add Yeast and herbs. Mix to incorporate ingredients.

Blend oil and warm water (110-120 degrees) into dry ingredients and mix on high speed 4 minutes (I mixed by hand since I don't have a high grade mixer)

Line a cookie sheet with parchment. Spray lightly with oil. Scoop with a large ice cream scoop (couldn't find mine) or I used a 1/4 cup measuring cup---makes 12--well spaced (mine still connected when cooking!). Cover lightly in warm place for 30 minutes.

Bake 400 degree preheated oven for 15-20 minutes. Mine took 15.

Mystery Book Chicken

I found this recipe in this 1982 book--I really enjoyed the flavor of the chicken. They called it James Redmond's Cooking School Chicken but since I found it in an old Mystery book, I like to call it Mystery Book Chicken.

You were supposed to use 4 whole chicken breasts --it said bone and skin--not sure if you were supposed to have it with those or remove it. I used skinless chicken breasts with the bone left in.

I changed it slightly.

4 Chicken breasts

Make a marinade of:

1 cup white wine ( I used Pinot Grigio)

1/2 cup soy sauce (I used 4 tablespoons low sodium gluten free soy sauce)

1 Tab. of brown sugar

ground ginger or grated gingerroot.

Place chicken in Ziplock bag. Mix the wine, soy sauce and sugar together and pour in the bag---shake it around to coat. Sprinkle ginger in. Marinate 6-8 hours shaking occasionally. Bake uncovered for 45 minutes. Since I used large breasts I had to cook about an hour (until internal temp gets 180 degrees)

I sprinkled the top of the chicken with ground ginger when I went to bake it. I baked uncovered for 20 minutes then added a cup of water and loosely covered it for the rest of the time.

Lundberg Rice options

I like this Lundberg Rice. It has about 4 different kinds of brown rice . I like to add things to it and it is nice and different.

1 Cup of Rice

2 Cups of water

1 cup mushrooms, sliced

5 or 6 pearl onions chopped (or substitute red onion or yellow)

1-2 clove minced garlic

Poultry seasoning and sage

Cook rice for 50-60 minutes until done. In a different pan saute the veggies. Sprinkle veggies with poultry seasoning and sage. Add to rice pot.

Another option is in lieu of the poultry seasoning and sage to use 3 TBS terryaki sauce or some Soy sauce with a bit of sugar and red wine.

Another option--is to cook the following with the rice ;3 celery stalks , chopped

1 small onion, chopped

some sage, soy sauce, rosemary, thyme,pepper and poultry seasoning,

Eggplant Casserole

I adapted this from one of McDougall's Monthly letter. I love this dish!!

1 good sized eggplant

1/2 cup cornmeal

1/4 tsp garlic powder

1 large onion sliced into rings and separated

1 large green bell pepper sliced into rings

1, 4 ounce jar pimentos

3 cups of low salt tomato sauce

1 Jar of your favorite sauce (I used Classico Fire roasted tomato and garlic--very spicy!!)

basil

oregano

Parmesan or Parmesan substitute (see at end of this recipe)

Preheat oven 400. Peel eggplant and slice into 1/2 inch slices. (I would make a change here--I would slice them a bit thinner so they wouldn't take as long to cook in the oven part of the recipe.)Mix cornmeal and garlic powder and place in shallow dish. Dip the eggplant into cornmeal mix coating both sides. Place on a cookie sheet that has parchment paper on it. Bake 10 -13 minutes. Remove and set aside.

Reduce oven to 350. Combine the sauces and taste--adding more seasoning if desired. Pour 1 cup of sauce into a 2 quart casserole dish. Place slices of eggplant on top of sauce (they can over lap). Place onion rings on top, then pepper rings, and a scattering of pimentos. Cover with sauce and then repeat all of the layers. Cook uncovered for 50 minutes. Sprinkle with Parmesan substitute and cook 5-10 more minutes.Then cover and cook another 30 minutes or until your vegetables are nice and done.

Parmesan substitute:

1/4 cup slivered or sliced almonds

1 Tab. of roasted sesame seeds

1/8 tsp. salt (or you can reduce this)

1/4 tsp lemon zest

Combine in blender until fine crumbs. Refrigerate unused portion.

A similar recipe can be found here:

http://nannykimsrecipes.blogspot.com/2013/09/for-gluten-free-bread-crumbs-i-used.html

Fat Free Roast Potatoes

We love this served with the meatless chili. ...( http://nannykimsrecipes.blogspot.com/2008/10/favorite-meatless-chili.html

Tastes great dipped in it!!

Potatoes
Favorite spices (ie Cajun, garlic, salt, whatever).

Preheat oven to 450. Slice up the amount of potatoes you desire. Place parchment paper on a cookie sheet. Sprinkle the potatoes with your favorite seasonings. Cook for about 30 minutes or until nicely browned. Good dipped in ketchup or chili!

Favorite meatless Chili

I love the flavors of this chili--what adds to the taste is the grilled corn and grilled pepper--wonderful!! This can be served with roasted potatoes served along side see the recipe:( http://nannykimsrecipes.blogspot.com/2008/10/fat-free-roast-potatoes.html (I found a similar recipe at fatfreevegan.com) This is one of my favorites! It is a little on the sweet side--you can add a dash of balsamic vinegar right before serving to add a bit of tartness. This is good served with roasted potatoes.

1 Red pepper
1 Green pepper
2-3 cobs of corn
1 onion , chopped
2 tsp minced garlic
1 28 ounce can of crushed Tomatoes
2 cans of beans (I used a combo of pinto, kidney, and black beans) -Drained and rinsed
1/2 tsp ground cumin
2 tsp. chili powder
1 tsp dried oregano
dash of balsamic vinegar (optional)
Salt (optional)
(hot salsa added is an option if you want it hotter)


Cut peppers in big chunks for roasting. Remove husks from the corn. Either grill or broil the peppers and corn until blackened on all sides.

While cooking and checking the above often, chop onion and place in a pot with a scant amount of water. Cook until the onion is transparent and water is almost gone. Add garlic and cook another 30 seconds. Add Tomatoes and beans and seasonings.

When peppers and corn are done, cut up the peppers and cut corn off the cob and add to the tomato stuff. Serve. This is delicious!

Baked Butternut Squash

Don't mind the weird picture, you get the idea.

This is such an easy way to do the butternut squash.

1 butternut squash (mine happened to be very big so it required more cooking time then usual--it was about 5 pounds!)

Maple syrup

cinnamon

nutmeg

Pineapple tidbits and juice (optional)

Cut the squash in 1/2. Remove seeds. Cover baking pan with foil. Drizzle the butternut with maple syrup and cinnamon. Bake at 350 for 49- to 65 minutes depending on the size. It should be nice and tender when you insert spoon. Scoop out the pulp and mash (or better yet puree in a food processor). Add more spice or syrup as you desire. We like this pureed with pineapple tidbits and the seasonings (tastes almost like pumpkin pie)

Whole Wheat/oat Banana pancakes/waffles-no dairy or added oil

I found this at boutell.com (I wanted a dairy free/no added oil pancake for my hubby)
My hubby said these were nice and moist and tasty (I have to eat gluten free ones which I also have a recipe for on another post).

1 ripe banana
2 cups water
1/2 cup uncooked quick oatmeal
1 and 1/2 cup Whole Wheat flour (add more or less to get the consistancy you desire)
2 tsp Baking powder
1 tsp cinnamon
1/4-to 1/2 tsp nutmeg
Vanilla extract to taste (I used 1/2 of a cap full)
Salt if desired

Mix Banana and water. Add dry ingredients leaving batter a bit lumpy. Cook as normal. (you can adjust the amount of whole wheat flour to make thicker or less thick)

Gluten and Dairy-free pancakes

I love these mixed as below and they have no eggs, no milk, no added oil....yet they are nice and flavorful and MOIST. MUCH BETTER THAN THE DIRECTIONS ON THE BAG'S PACKAGE!

However if you don't have Bob's gluten free pancake mix you can go here to make it from scratch.

1 ripe banana , mashed

2 cups water

1/2 cup uncooked quick oatmeal (most agree this is gluten free unless contaminated in manufacturing--there are guaranteed gluten free ones available)

1 and 1/2 cups of Bob's Red Hill Gluten Free Pancake mix

1 tsp cinnamon

1/4 to 1/2 tsp nutmeg

vanilla extract to taste (I did about 1/2 a cap full).

Mix banana and water.Add dry ingredients --leaving some lumps. Cook as you do normal pancakes. This can be used for Waffles also--you can add a bit more or less of the mix to make it thicker or thinner for the pancakes. I cooked these in my iron fry pan--after heating the pan it cooked great at level 4 on my stove.

Oriental Wrap or Oriental noodle dish

For one serving:

2-3 Bok Choy stalks
1/2 yellow onion
3-4 white mushrooms
1/3- to 1/2 cup cooked dirty rice or brown rice
soy sauce
whole wheat wrap, or rice wrap or pita bread--whatever or just eat without a wrap

Saute the white part of the Bok Choy (chopped), onion (chopped), mushrooms (chopped). (I didn't even need any oil in this pan)When crisp done add the green part of the Bok Choy. Add some cooked dirty rice or brown rice. Sprinkle some soy sauce over all. Cook until the greens wilt. Heat the wrap and stuff and enjoy.

Optional ideas--use a whole head of Bok Choy stalks., some carrots, a whole onion, 2 packages of sliced portebella mushrooms chopped up .Follow the above directions. Leave out the rice. After heating the rice noodles as described on package , place in the pan with the veggies--adding the soy sauce , a sprinkling of ginger and some peanuts sprinkled over each bowl.

Meatless 15 bean soup

This was tasty and hardy. Serves 4 nice sized bowls. I
have another recipe using 15 beans that serves more people here: http://nannykimsrecipes.blogspot.com/2009/08/emerils-tuscan-soup-altered.html

1 and 1/2 cups of a package of dried 15 beans
1/4 cup dried split green peas
just under 1/4 cup of Quinoa
1 Tab. of dried minced onion
1 and 1/2 tsp minced garlic
dried oregano
few grinds of fresh black pepper
1/2 cup of cooked dirty rice (optional)
Paprika
dried basil
2 medium sized red potatoes, chopped with skin left on.
2-3 celery stalks, chopped
1 long carrot (or two smaller carrots), chopped
1/2 cup of portebello mushrooms, chopped,
4-5 pearl onions
Salt to taste
OPTIONAL ADDITIONS:
some smoked paprika is good
1/2 tsp of Liquid smoke (optional--gives added flavor)
some fresh spinach added at the end is also good
A dash of thyme or tarragon is good too (or if you want to spice it up you can add some salsa)Dash of rosemary too!

Soak the one and one half cups of 15 beans and split peas over night or bring to a boil and soak for an hour (as described on package). Drain off the water when finished with the soak.

Place the soaked beans in a pot and cover with water so water is 1 inch over the top of the beans. Place dried minced onions and and garlic in the pot. Generously sprinkle with dried oregano and several grinds of black pepper. Add a bit of salt. Simmer for 2 hours. Using a potato masher, mash the beans a bit.

Add quinoa and mushrooms. {Sprinkle with paprika and basil Or use the optional seasonings}. Add cooked dirty rice (if you are using). {You can Add the celery, pearl onions, carrots and potatoes at this point or I like to cook them separately and then add them-after the quinoa is done-that way they are not over cooked}. When the quinoa and veggies are done (around 40 minutes for veggies) add the spinach if using. Salt to taste.

Polenta for Breakfast or Dessert

A terrible photo, but you get the idea. We loved this and it is good for breakfast or dessert.

Buy the pre-made polenta (usually near the tofu at Walmart). Slice it up and saute it or microwave it or heat in the oven.

Cover with real maple syrup or heated blueberries or strawberries and syrup!!

Eggplant/mushroom tomato polenta (low fat, gluten free)

This is one of our favorite meatless meals---wonderful. It tastes similar to eggplant parmasean but much lower in fat!!

We used the pre-made polenta which I found at Walmart near the tofu. It is an organic brand. You simply slice it up and heat it in microwave, oven or in the pan. My iron skillet works great--doesn't require any oil. Or to make polenta from scratch go here:

http://nannykimsrecipes.blogspot.com/2009/03/polenta-as-cereal.html

or here for a nice herbed polenta:

http://nannykimsrecipes.blogspot.com/2009/04/herbed-polenta-with-beans-and-bok-choy.html

I sauteed some baby eggplant with some mushrooms and sprinkled them with oregano. I added some minced garlic when the veggies were nearly done. Just cook until nice and done and a little brown--I didn't have to use any oil in my iron skillet.

You place the polenta with your favorite spaghetti sauce and top with the eggplant mushroom combo!! It was great. We used my meatless low fat spaghetti sauce found: http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html

Banana oat bran muffins (dairy and oil free)

These are without dairy or added fat. Good when served with apple butter recipe here : http://nannykimsrecipes.blogspot.com/2008/10/apple-butter.html

2 cups whole-wheat flour
2 cups oat bran
4 tsp baking powder
1/2 cup raisins (optional)
2 cups mashed ripe banana (about 4 bananas)
1/2 to 1 cup or more of apple juice (you want the dry ingredients to be nice and moist)
almost 1/2 cup of apple sauce
Some cinnamon sprinkle in batter and on top

Preheat 350. Sift the dry ingredients together. Add the rest , adding juice a bit at a time until you get consistency. Spoon into 12 muffin cups and bake about 15 -18 minutes until done--don't over cook!

Frozen Berry Slush

This is so yummy and like a sherbet only way better and better for you!! 1-2 cups orange juice (natural)
frozen raspberries
frozen blueberries

Place a cup of OJ in the Blender. Add about a cup each of the frozen berries. Set your Blender on the crushed ice setting. Pulse a few times and then stir up the mixture by hand. Pulse again. Do this several times until you get the right consistency. ...adding more OJ in small amounts if needed. You want an ice cream like consistency. Serve!

Dirty Rice

I got this recipe from fatfreevegan.com I like a rice to serve as a side dish with my bean tacos--so this is it. I like this with some dashes of Ortego Taco sauce.

1 large onion chopped
1 bell pepper, chopped (I should have chopped mine smaller, as you can see!)
2 ribs of celery chopped
2 tsp garlic, minced
1 cup of dry brown rice
2 and 1/2 cups of broth (I used home made vegetable broth)
1 tsp rubbed thyme (I used 1/8tsp ground thyme and almost a tsp of regular thyme)
1/4 tsp rubbed sage
1/4 tsp cayenne (or chipotle (?)chili powder)--I just used a sprinkle--not sure how hot I wanted it
1/8 tsp Black Pepper
2 Tab. dried parsley (or 4 Tab. fresh)
1/2 tsp oregano
1 Bay Leaf
1 tsp. salt
1/4 tsp Liquid Smoke (optional) OR Ortego taco sauce

Spray iron skillet with oil (if need to). Cook onions about 5 minutes until they just start to brown. Add chopped pepper and celery. Cook 5 minutes more or until onions are evenly brown. Add rice and garlic and cook 2 more minutes.

Transfer to a pot. Add rest of ingredients and cook until done and until water is absorbed (45-55 minutes)

Lentil Vegetable Soup

Nice lentil soup with veggies! (I got most of the recipe from fatfreevegan.com) Good with added taco sauce!

7 cups water
1 and 1/2 cups of brown lentils
1 large onion, chopped
2 tsp garlic, minced
2 cups chopped cabbage
2 cups Italian green beans trimmed to 1 and 1/2 pieces (I used frozen)
2-3 ribs of celery chopped
2-3 medim red potatoes , cut in 1 inch chunks
2 carrots thickly sliced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp rosemary
1/4 or 1/3 cup of Quinoa (optional)

(fresh spinach would also be good in this)

fresh pepper and and salt to taste

----------------------------------------------------
two 14 ounce cans of diced tomatoes
1/4 cup packed fresh basil (or 2 tsp dried)
salt and pepper
1 Tab. balsamic vinegar
1 to 2 Tab. Worcestershire sauce
Parsley (optional) Sprinkle some taco sauce in , if desired.
----------------------------------------------------
Put all of the first set of ingredients (from water to pepper) into soup pot and cook 35-45 minutes or until the lentils and potatoes are tender. Add water as needed if it gets too dry.

Add tomatoes, basil, salt, and Worcestershire sauce and cook 10 minutes. Just before serving add vinegar and parsley.

Low fat Sweet Potatoes--yummy

We really enjoyed these-- This was wonderful!! Nice flavor.

2 Sweet Potatoes
Pineapple tidbits with juice (unsweetened)
Cinnamon
maple syrup (I use pure Maple syrup)
salt
Few pieces of pecans

For two sweet potatoes:

Prick them and microwave them until soft. I had medium sized ones and did 4 minutes and then turned them and did another 4 minutes.

Place the potatoes for ten minutes in a 375 degree oven to crisp up the skins. Remove from oven.

Make a slit and remove most of the flesh and mash with some of the pineapple juice. Add about a 1/3 cup of tidbits. Mix well with a drizzle of maple syrup and some liberal shakes of cinnamon. Add a bit of salt.

Stuff the potato skins with the mashed potato mixture. Add a little drizzle of maple syrup on top and a few more pineapple tidbits. Place a few pieces of pecans on top. Broil for about 2 minutes under the broiler.

These were great and no butter!! Ps. They are also great without the maple syrup

Carrot/Parsnip combo (creamy)

This is a different way to have parsnips and I really enjoy it. Found it at vegparadice.com The consistency is a bit strange-- (my favorite recipe, however, for parsnips is found here at another post --this is for carmelized carrots and parsnips :http://nannykimsrecipes.blogspot.com/2008/11/caramelized-carrots-and-parsnips.html )........but below is the creamy combo which is good if you want variety in your life ;-)

4 carrots sliced
4 parsnips sliced
1 and 1/2 cup water

salt
pepper
dash of nutmeg
dash of Cinnamon
1-3 tsp maple syrup

Cook sliced carrots and parsnips in water. Boil then turn to low heat for 5-7 minutes until tender.

With a slotted spoon transfer veggies to a food processor. Add 1/2 cup to 1 cup of liquid from cooking water to the processor. Process until smooth and add the above seasonings.

You can prepare a day ahead and heat in oven at 350 for ten minutes (the recipe says this--I haven't tried it. I would probably nuke)

Creamed Turnips

These are quite tasty. I found it at fatfreevegan.com

water to cover
1 pound of turnip (peeled and chopped)
3/4 cup plain, fat free soy milk (actually works better with less milk--I think I would try 1/3 or1/2 next time)
2 Bay leaves
2 whole cloves
2 black peppercorns
1 Tab. cornstarch
salt
pepper (white pepper is best)
sprinkle of nutmeg

Cook turnips about 25 minutes or until soft.

Meanwhile place milk, bay leaves, cloves and peppercorns in glass container and microwave 3 minutes (stirring every so often) until it just starts to bubble.

Mash turnips and set aside.

Mix cornstarch with 2 tab. of water .Remove the seasonings from the milk and add the cornstarch mix to the milk . Place in the microwave for about 2 minutes, mixing every 15 seconds until it thickens. Watch carefully because it can boil over. Add S and P and nutmeg.

Add thickened milk to the turnips and puree it to creamy smoothness in the food processor. Taste and add more seasonings if desired. (mine needed to be a bit thicker--I think I woud put less milk)