Sweet Potato Fries (baked)

These were delicious!!

Preheat oven to 400 degrees F.


1. Peel the amount of sweet potatoes you desire (pictured here were 3 medium)
2. Cut potatoes into fry size slices.
3. Place fries in a large bowl and sprinkle with favorite seasoning and a tsp of
olive oil. (might try spraying with pam for lower fat). We used Chef Paul Prudhomme's Magic seasoing blends--Vegetable Magic (sold in seasoning section).

4. Place in center of oven on tray sprayed with pam. Cook about 30 minutes or until done--some will just start to brown a bit.

Crockpot vegetables with pasta

Really liked this--found it in Fix it and forget it Lightly. (this recipe was by Donna Lantgen) We liked this soooooooooo MUCH that we had to make another batch the next day (today!)

2 cups chopped zucchini

1/2 cup chopped cherry tomatoes, cut in half

1 large red pepper chopped (she said 1/2 of one--I like more)

1/2 medium-sized onion sliced

1/2 cup fresh mushrooms, sliced (I didn't have any in this picture--I ran out)

4 cloves garlic, minced

1 Tbsp of Italian seasoning (I just sprinkled some Mrs. Dash Italian)

8- oz can tomato sauce Note--we substitute a large jar of Paul Newman's Marinara

1. combine all in slow cooker

2. cook on low 6 hours or until vegetables are tender

3. serve on your favorite pasta (we used a rice Ziti)

Merlot/bordeaux--Christian Moueix 2005

This was smooth and I liked it. This was a 2005--by Christian Moueix---it was rich and mellow as the bottle says.

Chinese Vegetables for crockpot

Got the basic recipe from the book Fix-It and Forget-it Lightly. Makes 6 servings

1 bunch of celery, sliced on the diagonal
1 large onion, sliced
1 pound can of bean sprouts, drained (I would prefer fresh but can't always find them)
12 oz package of chop-suey vegetables (I used canned --24 oz--but added my own fresh too
[I added carrots-sliced very small, a large box of fresh mushrooms -sliced, some red bell pepper)
2 (4 oz each) cans sliced mushrooms , drained (I used the fresh--see above)
1 Tbs of sugar
3 Tbsp. low sodium soy sauce (la choy is Gluten free)
1/4 tsp black pepper or to taste
(the recipe also calls for 3/4 cup of water--but mine didn't need as much because of the fresh veggies)
Sometimes I add a can of chickpeas too

1. Saute the fresh veggies just a few minutes if you want to cut down on crock time.
2. Combine all ingredients in slow cooker
3. cover. Cook on low 3-6 hours depending upon how soft or crunchy you like your veggies. Since I sauteed mine first it was done much more quickly.

Serve over rice

Mashed potatoes and cauliflower (lowfat)

This is one of my family's favorites!! (Ps. Acorn squash is also very good mixed in with potatoes--gives it a buttery taste)

1 head of cauliflower
4-7 large potatoes (depending on how much you want)
garlic or garlic powder
chives (optional)
parsley (about 1/4 cup)
salt and pepper

To cook the potatoes more evenly pare them and slice in half and cook this way for about 20-25 minutes in water until done. (you can cook the potatoes with a teaspoon of minced garlic for flavor). Meanwhile cut up the cauliflower and set in a frying pan (saute pan). Place about 1/4 inch of water in the pan and cook the cauliflower 15-20 minutes or so until tender--turning them every so often. Drain the potatoes saving the cooking water. Add the drained cauliflower to the potatoes and mash adding enough potato water to get right consistency. Add parsley
and mix in adding salt and pepper to taste. Can add extra garlic powder if desired.

We like this served with cooked mushrooms and onions and chickpea salad.

Chickpea salad without oil

Do this in the amounts you desire:

chickpeas
purple onion
parsley
fresh lemon juice
white wine vinegar
cumin
mint
fresh tomatoes
salt

I mix up the chickpeas, onion, and parsley and tomatoes. Then I sprinkle it with the seasonings to taste--giving some shakes of the white wine viegar and squeezes of the lemon. Do it according to taste.

bean and green salad

I like this salad and wanted to put it here so I wouldn't forget. We often have a salad of lettuce and strawberries. But I combined this with another salad and liked the taste and result. Just toss whatever amounts you desire. I like this with a balsamic dressing.

Romain lettuce
Strawberries
Northern beans
chickpeas and kidney beans
Purple onions
celery
green peppers
tomatoes
some black olives

Ps. A sandwich I like is my gluten free bread; falefel, tomato , purple onion, and Romain lettuce

Mar del Sur /Malbec wine from Argentina

We had this tonight and it was very good. I believe the Malbec grape variety is only grown in Argentina. This is dry and is 13% alcohol. It has a bit of a fruity taste and is very smooth. We both really liked this.

Ginger teriyaki dressing

I love Paul Newman's dressing that is similar to this but I can't have his because of the wheat in it. So I made my own and it was delicious!!

Equal parts of La Choy teriyaki sauce (has no wheat!) and Orange juice. Add powdered ginger to taste and a pinch of onion powder.

How to make dried basil

This is made while you sleep!!

Preheat oven to 170 F. Place fresh basil on cooking sheets. Place in oven. Turn off oven. Leave in over night. In the morning turn the oven back on to 170 and cook for 15 to 30 minutes until crumbly. (I think next time I may leave in 15 minutes at the start at 170 and then shut off and follow the directions. Mine took a while to dry because they were very big).

Baked pasta with summer vegetables

 We love this--and really love the added eggplant

Eowyn gave me this and this is the original recipe from her---with dairy. I will tell what I did to alter it after giving the original:


Baked Pasta with Summer Veggies


1 large onion, chopped
2 cloves garlic, chopped
2 red bell peppers, sliced
2 zucchini, sliced (I used more squash- 2 zucchini, 2 yellow squash, 1 eggplant)
2 T olive oil
1 lb. penne pasta
1 cup part-skim ricotta cheese (nannykim-I used some tofu--see below)
1/4 cup shredded Parmesan plus an additional 1/2 cup (nannykim-I omitted)
pinch of nutmeg (1/8 tsp)
3 Tomatoes, chopped (I just use those jumbo cutting tomatoes that are the cheapest)
1 tsp. dried oregano (I just sprinkle what I think looks good)
1/2 lb. mozzarella, cubed (I just used shredded) (nannykim omitted)
salt and pepper to taste
1/2 cup bread crumbs (Italian seasoned) (nannykim--rice bread crumbs)


1. Preheat oven to 425 degrees.

2. Cook pasta about 2 minutes short of package directions (it should be a bit firm).

3. Toss onion, garlic, peppers, and squash in a large bowl with olive oil, salt and pepper to taste. Place vegetables on a baking sheet (I use the bottom of a roasting pan and also spray the pan) and bake for 10-15 minutes or until tender.


4. Mix ricotta, 1/4 c. parmesean, mozzarella, oregano and nutmeg together in a large bowl. Gently mix everything together (cooked pasta, veggies, tomatoes, and cheese mix). Pour into baking dish. SEE BELOW IN RED

5. Sprinkle top with breadcrumbs and remaining parmesan. Bake 20 min (covered 10-15 min and uncovered for last 5-10 min). However, if you make this ahead and either freeze or refrigerate it, baking time will probably increase to 30-40 minutes.

ME: took out the cheese. Used about 1/4 of a package of tofu and blended it with some oregano, basiln pinch of nutmeg, salt and pepper, a dash of red wine and a bit of nutritional yeast---all according to taste. I just used this in place of the ricotta--but I did not use the equivalent measure to the ricotta. (I originally blended up 1/2 the tofu---but that was too much so I used just about 1/2 of the 1/2) If desired you can mix a bit of spinach in the tofu.

I added some basil pesto also!
I did use gluten free ziti and rice bread crumbs for the top.

Pumpkin custard or pumpkin custard pie

Well, well--not sure why this loaded the picture sideways!! But I do like old cookbooks and this is one from the 60's--has some really interesting southern type recipes.
Below is what the custard cups look like right from the oven--they puff up when they are done--but you do need to be careful not to overcook them.

Once they cool a bit they flatten back down (like cheesecake does), you can sprinkle them with nuts and or coconut and serve with whip cream if you are into dairy.

You can make this as a pie or as custard cupies! (you can also use squash it says)

2 cups cooked or canned pumpkin

1/2 cup sugar

2 tablespoons of molasses (I was out unfortunately--would be good! I used brown sugar here)

1 tsp salt

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

3 eggs

2 tab melted butter or margarine (I tried it without, but would be better with)

1/2 cup nuts and or coconut (optional)

Mix everything except the nuts together. If doing pie--line a pan with pastry. Bake the pie shell for 5 minutes at 425 degrees F., then fill with the pumpkin mixture. Bake for an additional 30 minutes, sprinkle with nuts and serve with whipped cream. Yield: 6-8 servings

For custard cups: spray with pam and then fill with the pumpkin mixture. Place on custard cups on cookie sheet. Bake 425 for 15 minutes then add 5 more minutes and watch until done. I think mine took 22-25 minutes, not sure. You will know they are done when they puff up and a knife inserted comes out clean. Makes 5 custard cups.

Crockpot (slow-cooker) marinara sauce

My husband really liked this and so did I--a nice flavor. I found it in Fix-It and Forget-It lightly. This recipe was from Dorothy VanDeest Memphis, Tn.


2 (28 oz each) cans of low-sodium whole tomatoes (I used Italian Plum tomatoes)
1 onion, finely chopped
2 carrots, pared and finely chopped
1 clove garlic, chopped (I used 2-3)
2 Tab vegetable oil (I just used a touch of olive oil)
1 Tab brown sugar
1/2 tsp. salt (I used sea salt)
1 tsp of dried oregano (this was my addition)
a pinch of dried basil (my addition)

1. Puree tomatoes in blender or food processor. (I don't like to over do this step--depends on what kind of consistency you want)

2. In a skillet saute onions, carrots, and garlic in oil until tender. Do not brown. (I used my food processor to chop these up before cooking)

3. Combine all ingredients in slow cooker. Stir well. Cook 6-10 hours on low.
4. Remove cover. Stir well.
5. Cook on high uncovered for 1 hour for a thicker marinara sauce.I failed to see this last direction--it was good just the way mine cooked up....but if you want it thicker do this---it may vary with your individual cooker ;-)

Crock pot eggplant dish (caponata) served on crusty bread

I found this in a crock pot book called, Fix-It and Forget-IT Lightly. This recipe was from Katrine Rose of Woodbridge, VA. It is a nice and different way to have eggplant. It was just a bit tart...might add a hair of sugar next time...but I do like it tart.

1 medium-sized eggplant, peeled and cut into 1/2 inch cubes
1 14 ounce can low-sodium diced tomatoes
1 medium-sized onion , chopped
1 red bell pepper, cut into 1/2" pieces
3/4 cup low-sodium salsa
1/4 cup olive oil (I did less)
2 Tbsp. capers, drained (I omitted)
3 Tbsp. balsamic vinegar
3 garlic cloves, minced
1 1/4 tsp dried oregano
1/3 cup chopped fresh basil (added at end of cooking time

1. Combine all ingredients[ EXCEPT for the BASIL and the bread] in slow cooker.
2. Cover. Cook on low 7-8 hours, or until vegetables are tender.
3. Stir in basil. Serve over slices of toasted French Bread

optional:some Frito bean dip mixed in the sauce is great when mixing or serving the sauce mixed in rice!

Veggie-stuffed Portobello mushrooms

I found this recipe from Better Home and Garden Mag. August issue 09 . It is good for a snack or light lunch--can serve with crusty rolls or pita bread etc. Nice flavor combo

1 small yellow sweet pepper cut in bite sized strips (I used about 2/3 of a large yellow bell)

1 small red onion , chopped (I used 1/2 of a large)

1 medium zucchini, coarsely shredded (I just chopped mine)

1 carrot, coarsely shredded (again, I mostly chopped)

1 stalk celery, thinly sliced

2 cloves garlic, minced

2 to 3 Tbsp. olive oil

1 Tbsp snipped fresh basil

1 Tbsp lemon juice

1 5ounce package of baby spinach (I used a bit less--not pictured in the lower picture)

1/2 cup fine dry bread crumbs ( I used 1/3 cup rice bread crumbs--gluten free)

1/2 cup finely shredded Parmesan cheese (I omitted and used a sprinkling of nutritional yeast)

4 4-5 inch portobello mushroom caps, stems removed

4 slices of provolone cheese (I omitted)

1. Preheat oven to 425 F. Line a baking pan with foil (I did parchment paper).
In 12 inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery and garlic in oil (or iron skillet with a touch of oil) over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 tsp salt and ground black pepper. Top with spinach; cover. Cook 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and 1/2 of Parmesan cheese into spinach mixture; set aside. (I used a bit of nutritional yeast instead of cheese).

2. Remove gills if desired (I left them). Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese if using. Divide veggie mixture among mushroom caps. Bake 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more. SERVES 4

gluten free baked falafel

Above are how they looked uncooked This is how they looked cooked--except I browned them a bit more after this picture--I wanted them more crunchy. This was from glutenfree.wordpress. I used an icecream scoop to scoop these out. I ended up cooking them for 15 minutes on one side and then having to flip them and cook quite some time--perhaps another 15 minutes. Perhaps I needed to raise them higher in the oven. ANyways these were very good--especially rolled with olives, cukes, tomatoes in a lettuce wrap! 

 Gluten free, baked falafel Makes 24-25 inch and a half falafel balls (mine 15-16--I like them bigger--increases cooking time however) 

 Ingredients: 

3 cups dried garbanzo beans, soaked at least overnight but up to 12 hours OR 2 – 15 oz. cans of garbanzo beans (I used canned--well drained and rinsed) 

2-3 cloves of garlic 

1/2 sweet onion (about 3/4 cup), roughly chopped (I used 1/2 onion--was less than 3/4 cup) 

1/2 cup chopped parsley 

3 Tablespoons GF Oat flour (grind up the oats in the food processor) or use quick oats

1 teaspoon baking soda

 1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1 1/2 Tablespoons lemon juice  or lime

1/2 teaspoon cayenne pepper 

salt/black pepper to taste + 

water IF necessary to even out the texture (like 1/4 – 1/3 cup)(I did use some water but you have to be extreemly careful not to add too much)

 Directions: Dump all ingredients into your food processor and grind well. You want to create an even texture of the chickpeas. Preheat your oven to 350F. Roll in to balls and place on a piece of parchment or a silicone baking mat. Bake for 15- 18 minutes or until golden on the outside and crispy. Serve with tahini dressing and/or cucumber sauce along with pita/wraps and salad greens for your sandwiches. I USED A LARGE LETTUCE LEAF AND ADDED FALAFEL, CUKES, OLIVES, AND FRESH TOMATOES--ROLLED IT UP AND GREAT!

Not quick oats can just be put in food processor without first grinding. Cilantro is good in these too and a pinch of cardamom 

You can make them flat as well— see below-

Another recipe found here: https://theplantbasedschool.com/chickpea-fritters/.  Note: I like a bit of tahini added to the mix 

https://theplantbasedschool.com/chickpea-fritters/

nutty almond basmati rice (from food network

This is from foodnetwork--Robin Miller's recipe This is also good with falafel mixed in for a lunch


Ingredients
1/2 cup slivered almonds
2 cups reduced-sodium chicken broth (I used water)
1 cup basmati rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.

Fluff with a fork before serving

Emeril's tuscan soup altered using 15 beans

Alterations: I used less oil. I used a package of 15 beans (20 ounces dried) . I cooked the raw beans an hour in 8 cups water (with a sprinkling of dried sage ) and then drained the water and added about 4-6 cups (not sure)of fresh water. I used more carrot(probably total of 4 and more celery (2 very large ones) and 1 very large purple onion.(I chopped the veggies in a processor)I used about 1 cup of the tomato puree


Ingredients
3 tablespoons olive oil (me--less)
1 cup minced red onions (me -one very large purple onion)
1/2 cup finely diced carrot (probably more like 1 cup chopped fine in processor)
1/2 cup finely diced celery (probably more like 1 cup)
Salt
Freshly ground black pepper
1/2 cup tomato puree (more like 1 cup)
2 garlic cloves, peeled (I used minced garlic--2 rounded teaspoons)
2 cups dried cannelloni beans, soaked and rinsed (I used package of 15 beans 20 ounces dried and some dried sage))
8 cups water (I used this amount for the precooking--not for the regular cooking)
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
2 garlic cloves, peeled
5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water (I used gluten free)
Loaf crusty Italian bread

Directions

(If using the 15 beans--Soak the package of 15 beans overnight or cook for one hour in 8 cups of water and then drain --I cooked them with some dried sage)

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot, and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water.(I used somewhere between 4-6 cups) Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours. (You can cook this in crockpot for 4 hours on high ).

Then later In a small saucepan, combine the remaining olive oil, rosemary, and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes.

Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side.

white wine Penne and Vegetables

this was light , flavorful, and quick--basic recipe from 1000 vegetarian recipes book

Serves 3-4


2 cups dried penne
2 tbls olive oil (can use less)
2 cloves garlic minced
1 bell green pepper chopped
1 yellow bell pepper chopped
16 cherry tomatoes cut in half
1 tbsp chopped oregano (I used fresh--might want to add some dried also for more flavor)
1/2 cup dry white wine (I like to add a bit more at end)
2 tbsp quartered pitted black olives (I like more)
3 oz of arugula (I used spinach)
salt and pepper
(this might be good with some added northern beans)


Cook penne. Sautee garlic in oil for 30 sec. Add peppers and cook 3-4 minutes. Stir in cherry tomatoes, oregano, wine, and olives and cook 3-4 minutes. Add spinach and cook until wilted.

Place penne in serving bowls and top with sauce. Can garnish with oregano

Raspberry sherbert

Good with chocolate syrup!!


1 (12 ounce) bag of frozen raspberries (great also with blueberries or any sweet berry)
1 & 1/2 cup of milk (soy milk--whatever)
1 tsp vanilla

Combine in blender (If your blender is like mine you have to stop and mix it up by hand as you are doing this). Pour into an 8 by 8 dish and cover and freeze. It is supposed to be ready in 45 minutes ,but mine took more like 2 hours---I did stir it during the time it was in the freezer. You don't want it too frozen---you can always thaw it some ;-)

Cajun skillet bean/potato casserole

cajun-skillet-bean-casserole recipe

This was quite delicious and I got it from fatfree.com . I copied and pasted the recipe below. I love the garlic-y taste of the potaotes and the flavor filled combo of the blackeyed peas. The top photo was taken with the covers on because I was going to refrigerate it and cook it uncovered later in the day. QUITE GOOD!!


Date: Wed, 12 Nov 1997 07:19:26 -0500
From: Richard and Julia (richjulia@nations.net)

Everybody has got to try this recipe. It is my new favorite meal. It's
excellent for impressing SAD eaters.

Cajun Skillet Bean Casserole

1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped (optional-My husband doesn't like it. I do.)
2 green bell peppers
1/2 tsp thyme
1/4 tsp black pepper
1 pinch cayenne (optional-I don't like it. My husband does!)
1 pinch sea salt
1/2 tsp oregano
1 tsp basil
1 can whole, peeled tomatoes, chopped including juice
1 Tbls sugar
1 Tbls dijon mustard (Must use DIJON mustard)
1.5 to 2 cups cooked black-eyed peas
1 lg head garlic, horizontally split in half
4 med potatoes
soy milk (or skim milk or whatever)
salt to taste
pepper to taste

Preheat oven 350. I always drizzle garlic with a tiny bit of oil to
keep it from burning. I know this is a no-no for this list, but it
such a small amount it's like using cooking spray. Cover tightly with
foil and bake 30-40 min. Let cool until easy to handle (can be done a
day before). Squeeze out garlic. This is your flavor and butter
substitute.

Cover potatoes with water (peeled and chopped--however many potatoes
you'd like) and bring to a boil. Cook 20-30 mins until fork
tender. Drain, reserving water. Mash potatoes with soy milk and
garlic, adding enough potato water back in to bring it to desired
consistency. Add salt and pepper to taste.

Sautee onions and garlic until soft, then do the same with the celery
and bell peppers. Add the spices and cook until the onions are
golden. Add all other ingredients except the peas and simmer for 5
minutes, covered.

Add the peas and cook until the peas are heated.

Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed
potatoes on top. Bake at 400 deg for 15 minutes.

This is my favorite meal. You can make the beans and potatoes
separately if you like. I just happened to make these two together
one day. When the juices mingled I was in heaven, so I decided to
make a casserole out of it.

kwvegan vegan

Mashed Garlic Potatoes

Nice taste--yum

1 garlic head
5 potatoes (chopped)
soy milk (or milk you desire)
saved potato water
sea salt and pepper

Preheat oven to 350 F. Split garlic head in half horizontally. Spritz with olive oil. Wrap in foil and bake 30-40 minutes. (You can do this the day before if you want).

Cook chopped potatoes in boiling water with or with out skins depending on how you want your mashed potatoes. When done drain the potatoes setting the water aside to use as you mash them. Squeeze the garlic head (using all of the cloves)into the potatoes. Add salt and pepper and a bit of milk. Mix , adding some potato water until you get a nice consistancy. Marvelous taste if you like garlic like we do!

Vietnamese Noodle/ thai peanut sauce

nice flavor---we enjoyed this


12-16 oz uncooked linguine style rice noodles (I used gluten free)

3-4 cups packaged tricolor slaw mix
1 can of bean sprouts (or use fresh ones --my store does not carry fresh)
1 clove of garlic minced---or more
1 tab fresh minced ginger (I keep mine in freezer--always have some)

1 tab sugar
2 tab water
1 tab fresh lime juice
1/3 cup peanut butter
2 tab soy sauce (or more depending on how you like it)
1/4 tsp pepper flakes
a bit of white wine vinegar

1/2 cup chopped unsalted dry roast peanuts (optional)


Cook the linguine noodles according to directions. While linguine is cooking saute the slaw and sprouts and garlic. Mix the rest of the ingredients (except the roast peanuts)and add them to the veggies. Taste--add more of anything you desire. To serve---laddle out noodles into bowls and toss each individual serving with the amount of veggie mix desired. Add peanuts if desired.

White Bean Provencial soup

This was so tasty. I used the Bean Cuisine white bean provencial soup mix as my base--I partially followed their directions....they called for chicken with it and chicken broth which would have been good, but I wanted a vegetable meatless dish.

2 cups onions , chopped
2 cups celery, chopped
3 tsp garlic, minced (6 cloves)
4 cups water
2 13.5 oz cans of chicken broth (I used some chickpea broth I had in the freezer)
1/2 cup white wine
1 14.5 oz can tomatoes, diced
(you can put chicken--boneless in---I omitted)
1 tsp of Worcestershire sauce
salt to taste
2 cups of the slaw cabbage

saute the onions and celery and garlic--I use my iron skillet with a bit of Pam.
Place these veggies in a soup pot. Add water, broth, wine, beans, tomatoes, and spice packet that comes with the beans. Simmer for 2 hours. Add the Worcestershire sauce and cabbage and salt and cook another hour or until beans are nice and tender.

Northern bean/ tuna salad

This was delicious--a nice light supper or lunch dish. If you are Vegan you can subtract the tuna. The seasonings make it very flavorful. Makes about 3 servings

1 can of Northern Beans drained
fresh thyme and dried thyme
dried sage
freshly ground black pepper

1 can of white tuna (large)
1/2 of a red bell pepper
some cucumber
some small tomatoes
your favorite lettuce
a bit of purple onion

balsamic vinegar or a balsamic dressing of choice

Mix the Northern Beans (drained) with the first 3 seasonings--to taste (I used both fresh and dried thyme with dried sage and pepper). Mix and refrigerate a while to blend flavors.

Assemble the salad placing the lettuce in a bowl and topping with the rest---this is very flavorful.

Ps. For the dessert you can serve the raspberry sauce berry watermelon salad a few posts below

Oriental chickpeas and rice

1 can of chickpeas
1/2 of a large purple onion
1-2 tab minced garlic
assorted little red, yellow, orange peppers (bell type--miniture)
1/2 of a large yellow bell pepper
few tablespoons of sundried tomatoes packed in oil
soy sauce
balsamic vinegar
fresh spinach
salt
pepper
cayenne
rice

Cook rice. While rice is cooking saute the onion , garlic, and peppers. Add sundried tomatoes. Sprinkle on soy sauce and balsamic vinegar to taste. (I cooked my spinach separately and then added it). Add chickpeas, cayenne pepper and salt and pepper to taste. Simmer until flavors blend nicely. Serve over rice.

Raspberry Sauce for berry dessert or hot cereal or pancakes etc

I like this sauce. I had it last night served over blueberries, strawberries and watermelon and then this morning served over a creamed rice cereal---ohhhhh so goooooooood. The barefoot contessa has a more extravagant sauce using raspberries, liquor, and seedless jam. ...for my purposes I just used frozen raspberries from walmart ;-)

1 bag of frozen raspberries (not sure how big --around 12 ounces)
bit of water
bit of cornstarch
1/4 cup or so of sugar

place frozen raspberries in pot on stove. Add a bit of water to make a sauce with...add sugar to taste. Heat till nice and bubbly. In a separte dish add 2 tsp or 1 tablespoon or so or cornstarch to a bit of water. Add this to the pot and stir to thicken. If it is not as thick as you like--add more . Chill to serve over fruit. Keep warm to serve over hot cereal or pancakes or french toast...or whatever

Foil wrapped Chicken and veggies on the grill

I forgot to take a picture of this , but it is a delicious , easy way to have chicken (we do eat meat once a week on average).

For three people:

3 Large chicken breasts (with skin and bones)
6 large red potatoes
1 large onion
fresh green beans
1 green bell pepper
3 large sage leaves
several fresh thyme sprigs
salt and pepper
Heavy foil

Start your Grill. We used a grill that has a nice deep cover and used charcoal briquettes.

Brown the chicken at a moderately high temp in skillet. Sprinkle with pepper and sea salt.

Take foil and make 2 large pieces for each serving in the shape of a cross . Spray it with pam. Do three of these for the three servings

Place the potatoes cut in 1/2 or 1/4 depending on their sizes on the foil. Place some onion, bell pepper, string beans on the foil and sprinkle with sea salt and fresh ground pepper. Place a sage leaf and some thyme sprigs in each bundle. Place Chicken on top and wrap tightly.

Grill for 50 minutes with the grill cover closed. If your chicken is not large you can reduce the time.

Serve---wonderful PS--next time I may try some corn on the cob thrown in.

Springtime Pasta Salad

I found this veggie filled pasta from a cooking site which I think was called, "I love Pasta" it is good. It serves 6. I used gluten free Fettucini Brown Rice pasta by Tinkyada (the only gluten free brand that I have found to be any good)

12 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp. vegetable oil
8 oz. broccoli florets
8 oz. asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 10-oz. package frozen peas, thawed and drained
1 green or red bell pepper, coarsly chopped
8 oz. mushrooms, sliced
1/4 cup minced fresh parsley

Dressing:
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper
Freshly ground black pepper to taste
2 tbsp. vegetable oil

Prepare pasta according to package directions; drain. (rinse well in cold water)
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.

In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed. If you toss it early you may need some extra dressing when serving it (Italian dressing is good too)

Hoppin' John Salad (southern living)

Good served on top of fresh lettuce leaves (romaine) and with taco chips

I enjoyed this , but I did add some cukes to the recipe and some white wine vinegar--I think I might like the dressing I used on the brussel sprout salad so I am going to add this to the bottom of this recipe to experiment with next time.

Makes 8 servings (for us more like 4-5) Prep ten minutes; cook--30 minutes; chill -2 hours

1/2 cup uncooked long -grain rice (I juste used brown rice and added whatever I wanted)

2 cups fresh or frozen black-eyed peas

2 tsp. salt, divided (I just did to taste)

1/4 cup fresh lemon juice

2 Tbsp. olive oil (I used less)

1 jalapeno pepper, seeded and minced (I used a banana pepper and a jalapeno salsa)

1 garlic clove pressed (I used a rounded tsp)

1/4 tsp pepper (I used freshly ground to taste)

1/2 cup chopped celery

1/2 cup loosely paked fresh parsley leaves, chopped

1/4 cup loosely packed fresh mint leaves , chopped (I only had dried--just sprinkled some in)

(fresh thyme is good in this too)

I added 1/2 of a large cucumber , chopped

I sprinkled some white wine vinegar to taste (see below for optional addition)

1. Prepare rice. Meanwhile, cook peas and 1 tsp salt in water to cover in a large saucepan over medium high heat, stirring often, 30 minutes or until tender; drain.

2. Whisk together lemon juice, next 4 ingredients, and remaining 1 tsp salt in a large bowl. Stir in peas, rie, celery, parsley , and mint until blended. Cover and chill 2 hours. Season with salt to taste.

Optional dressing addition:

1/4 cup white wine vinegar
1 tsp honey Dijon mustard
1 tsp Worcester sauce (I used a gluten free)
1/2 tsp salt (I didn't use this much--might have used a pinch or nothing)
1/2 tsp basil (I just used some fresh basil--about 2-3 leaves)
1/4 tsp crushed dried thyme (I used fresh--several sprigs)
1/4 tsp freshly ground pepper.

Flourless Chocolate Cake--decadent (no wheat)

This is rich! We had a version of this in Saluda at the Purple Onion. So I had to make it even though it is NOT fat free!! We have not been having eggs or butter.....but once in a while an exception can be made?? Well ...anyways since this is gluten free I wanted to try it.....it is for rare occasions....however the brownie recipe I have on this blog is close in taste and it has no eggs, no butter and no flour!! (the brownie recipe can be found at:
http://nannykimsrecipes.blogspot.com/2008/12/gf-brownies-dairy-free.html


Preheat oven to 375


4 squares of unsweetened Baker's chocolate (it has no milk) (can use semisweet-see note below
1 cup of raw sugar (regular sugar is easier--but I had raw) (use 3/4 cup if using the semisweet chocolate)
1 stick of butter
1/2 cup of cocoa powder
3 eggs
1 tablespoon or so of Hershey's chocolate syrup (omit if using the semisweet)

Microwave the chocolate at 40 percent power until softened. Add butter and continue to microwave until soft. Mix together. Add the sugar mixing well and microwave one more minute. Stir again. Add the cocoa powder--mix well. Add the Hershey's syrup to get it to the right sweetness. Add the eggs, mixing well.

Prepare an eight inch round cake pan with pam. Add parchment paper or wax paper to the bottom and spray with pam. Place the batter in the pan and cook for about 20 minutes or just until the top forms a crust. (DON'T OVER COOK) Remove and cool 5 minutes and then invert on a plate. You can serve this warm or cold . ..with or without more syrup or cocoa powder or powdered sugar or whatever...

Ps. You can use semisweet baker's chocolate and reduce the sugar to 3/4 cup (but some semisweet has milk in it) if you use semisweet you can delete the Hershey syrup

Simple oil free hummus (Eowyn's)

2 cans chickpeas,(drained--set liquid aside)
2 tab lemon juice,
3 shakes texas pete (or some picante tablespoon or so)
4, 5 sprigs of cilantro 
2 cloves garlic
salt to taste and pepper 

Optional: slice of red bell pepper 

Optional- if you want added fat add a tablespoon of tahini  and some salt. Also a little white vinegar adds a nick kick.

Mix all in food processor. If you need more liquid add a little of the bean liquid)

PS works with just  1 can as I have accidentally been doing 🤣 options are some cumin too

Chickpea Marsula-- A Mcdougall recipe

I love this ,but I will cut back on the Cayenne pepper next time (the amount of cayenne called for was super HOT). This is nice on rice. McDougall calls it Chana Marsala (June 09 newsletter) prep-20 min Cook --40min. Serves around 6

1 onion chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tab vegetable broth (I used water)
1 tabground coriander
2 tsp ground cumin
1 tsp turmeric
1/4 tsp cayenne pepper (Me cut back or better yet omit and use some mango chutney)
1 14.5 oz can diced Tomatoes
1 14.5 oz can garbanzo beans drained and rinsed
1 4oz can chopped green chilies (Me--use more like 2 ounces)
1 cup water
4 cups coarsed, chopped spinach
2-3 tab chopped fresh cilantro

Place onion, garlic, ginger in non-stick pot with broth (or water) --I used my iron skillet. Cook until onion slightly soft. Stir in spices. Cook 1 min, stirring. Add tomatoes, beans, chilies, water. Cook 20 minutes. Add Spinach cooking ten more minutes. Sprinkle with cilantra.

Summer corn chowder-Mcdougall June 09 newsletter

AGAIN I forgot to take a photo until it was almost gone! THis is wonderful.

This is from Mary McDougall's newsletter (June 09)-She gave this different version -It is wonderful I used frozen yellow and white corn. I also used a can of white corn for the blender part.

Summer Corn Soup
This is a variation on the Corn Chowder from the July 2002 newsletter. This one uses a few more vegetables and is not quite as spicy.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 6

4 cups fresh corn kernels (see hint below)
2 cups rice, soy or almond milk (I used almond--really tasty in this)
2 cups vegetable broth (see note below in red)
1 onion, chopped
1 green, yellow or orange bell pepper, chopped (I used yellow)
1 small zucchini, chopped (I used a large one)
2 tomatoes, seeded and chopped (I only had patio tomatoes)
Several twists freshly ground white pepper
¼ cup slivered fresh basil leaves
Dash sea salt, optional
I added a few sprigs of parsley

Place 2 cups of the corn in a blender jar with the non-dairy milk of your choice and process until smooth. Set aside.

Place about ¼ cup of the broth in a large soup pot. Add the onion, bell pepper, and zucchini. Cook, stirring frequently until vegetable are fairly tender, about 5 minutes. Add the remaining broth, the remaining 2 cups of corn kernels and the tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes. Add the blended corn/milk to the pot along with the pepper. Heat through, but do not boil. Stir in the fresh basil and sea salt. Serve at once.

Hint: Frozen, thawed corn kernels may be substituted for the fresh corn, if desired, although the fresh corn gives the soup a more vibrant flavor.

Note-- for home made vegetable broth without gluten or msg go here: http://nannykimsrecipes.blogspot.com/2008/09/vegetable-broth.html

spinach garbonzo bean soup

I got this idea from http://kalynskitchen.blogspot.com/2008/02/chickpea-garbanzo-bean-soup-recipe-with.html I changed it a bit.

Easy/ nice flavor makes 4 servings


2 cups of garbanzo beans (cooked)
3 cups of the liquid you cooked the garbanzo beans in (I save liquid it is better than Chicken broth and vegan--) or you can use chicken broth or vegetable broth.
1/2 chopped onion
4-5 cloves minced garlic
1 15 ounce can diced tomatoes with juice
4 cups baby spinach (cut as small as you like)
1/2 tsp Worcester sauce (they make a vegan one too)
pepper
salt (optional)
3 large basil leaves

Saute onions 5 minutes in a bit of water. Add garlic and cook another 2-3 minutes. Combine beans, broth, tomatoes with juice, and onion and garlic. Cook 30 minutes. Add cut spinach, pepper and salt. Cook about 15 minutes. Add basil and cook 2 minutes more

Vegetable Tacos from Southern Living (16 cups veggies)

This was fantastic---so many veggies and the seasonings flavor it so nicely--great for soft tortillas or over rice!

Makes 16 tacos. Prep 20 minutes Cook : 20 minutes

1/2 poun fresh green beans, trimmed and cut into 1 inch pieces
2 medium zucchini, diced
2 medium tomatoes, chopped (I used cherry tomatoes cut up)
1 large red bell pepper , chopped
1 jalapeno pepper, chopped (my addition)
1/2 of a small eggplant (I used more), diced
1 small white onion, chopped
1 Tbs lime juice (I used the juice from one small lime)
1 and 1/4 tsp salt (I used way less--sea salt)
3/4 tsp garlic powder
3/4 tsp ground cumin
3/4 tsp fresh ground black pepper
1 tbs vegetable oil (I omitted)

1. Bring all ingredients except for soft taco tortillas) to boil with 1 cup water. over medium high heat in Dutch oven. Reduce to medium low and cook about 20 minutes until tender. Serve vegetables with slotted spoon with warm tortillas and desired toppings.

Brussels Sprout Salad

I believe I found this in an old magazine from the 80's. It is a nice way to have a different salad! It called for 1/2 cup of oil (I just omitted it since we are trying to go more oil free) I used the baby brussels that come in a microwave bag--I cooked them for less time then called for--you want them lightly cooked.

1/4 cup white wine vinegar
1 tsp honey Dijon mustard
1 tsp Worcester sauce (I used a gluten free)
1/2 tsp salt (I didn't use this much--might have used a pinch or nothing)
1/2 tsp basil (I just used some fresh basil--about 2-3 leaves)
1/4 tsp crushed dried thyme (I used fresh--several sprigs)
1/4 tsp freshly ground pepper.
1 and 1/4 cup small Brussels sprouts lightly cooked (I used the baby ones)
1 jar of pimentos (I just used 2 ounces).
1/3 cup green onions (I happened to omit , but it would be good)
Oil if desired--see note above

Mix and chill.

Polenta Pizza (and it is gluten Free)

This may look strange , but it was so wonderful--kudos of flavor!! Serves 4-6 I found this in Dr. Esselstyn's book called Prevent and Reverse Heart Disease. It was wonderful and the fresh pineapple really adds to the flavor so don't omit this!! This takes a long time of preparation , so I think I may try to find a faster way to prepare it.SEE THE NOTE END If you have another person helping it may aid in the time. It took me almost an hour to prepare and then 25 minutes to cook the finished product---but it was well worth it.

Polenta:

3 & 1/3 cups water
1 cup cornmeal (use Hodgson Mills brand )
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil

*Topping:(see note at end of recipe)

1 red bell pepper
1 large onion, sliced and slices halved
2 portobello mushrooms , sliced (I used 2 packages 6 ounces each of sliced ones)
1 & 1/2 cups broccoli florets, chopped in 1 inch pieces
1 16 ounce package frozen chopped spinach , thawed
4 garlic cloves, chopped
2 cups no-oil pasta sauce (ours had a bit of oil--I would have to make own to be free
1 cup chunked fresh pineapple

1. preheat oven 400

2. Place water in pot and bring to boil. Slowly add the cornmeal--mixing all of the time you are adding so lumps don't form. Then cook on low stiring occasionally for about 15 minutes until nice and thick. Stir in the garlic powder, oregano, and basil. Spread on a pizza stone or nonstick baking sheet--making as thick or thin as you like--spreading with spatula and trying to create an edge. Easier to handle as it cools. Can use fingers.

3. Bake it 15 minutes.

4. Meanwhile cut up onions, and portobello mushrooms. Place on baking sheet with the whole red bell pepper. You broil these (after you have removed the polenta from oven.
Stir them occasionally. The mushrooms will cook faster--so remove them unto a dish. Then when the onions are done remove them. Then when the pepper is done remove it.The pepper should be slightly black.

5. Hold the pepper under cold running water --this will enable the papery skin to fall off. Remove the seeds and slice.

6. Steam broccoli lightly and drain.

7. Thaw spinach in microwave or under running water--drain completely and squeeze out the moisture.

8. Stir fry the garlic (with just a bit of water)for a minute and then mix it with the spinach. Let all water evaporate.

9. Chop pineapple

10. Spread the spinach over polenta. Next place the sauce, the porobello strips, the onions, broccoli florets, pineapple and finally, roasted red pepper strips.

10. Bake for about 25 minutes. (or longer until the crust is as crisp as you desire)

* a faster version---you can saute the veggies of your choice in an iron skillet. I like green bell pepper, onions and broccoli. I lace these on the pizza crust that has already cooked the 15 or 20 minutes. Then I add a bit of sauce (can use marinara sauce). Then I bake it 25 minutes or much longer if I make the crust thick. Also I now use parchment paper under the crust while cooking the pizza.

Since my hubby is not a fan of mushrooms on pizza I can omit them. Also good combo is spinach, 3 large tomatoes sliced, cup pineapple cubes, 1/2 cup roasted red peppers, nutritional yeast 1/3 cup

Dip for vegetables

We love this for dipping veggies

Sloppy Lentil Joes

This had a nice flavor (very tasty!) and it does taste quite a bit like a sloppy joe. It is from DR. Esselstyn's book. It said it makes 8-10 servings, but for us it is more like 6. We had it served on rice--it would be great with cooked spinach in it or with it also!! It can be served on buns, or rice, or eaten plain etc

3 & 1/2 cups water

1 large onion, chopped (1 cup)

1 bell pepper--any color--seeded and chopped (I used green and red)

1 tablespoon chili powder

1 & 1/2 cups dried lentils, red or brown (I can't find red ones)

1 15 ounce can crushed tomatoes (I used half of a 26 oz can)

1 tab low-sodium tamari or Bragg Liquid Aminos (I omitted--)

2 tab mustard, Dijon or your choice (I used a honey dijon)

1 tab brown sugar

1 tablespoon of rice vinegar (I forgot and it was still great)

1 tsp vegetarian Worcestershire sauce (I used regular and mine was gluten free)

1 bunch cilantro, chopped

fresh ground black pepper, to taste

1. Place 1/3 cup water in large pot. Add onions and bell pepper and cook about 5 minutes, until onions soften slightly, stirring occasionally.

2. Add chili powder and mix well.

3. Add remaining water, the lentils, tomatoes, and the rest of the ingredients. Mix well, bring to a boil, lower heat, cover, and cook over low heat for 55 minutes, stirring occasionally.