White Bean and Collard Soup

This makes about 8-12 servings. Nice on a Fall day.

1 lb of dried navy beans (TO SAVE TIME CAN USE 4-5 CANS OF NAVY BEANS )
1 large onion
1 cup barbecue sauce
1 (6 ounce) can tomato paste
4 cups of water
4 cups of chicken broth (unless you don't partake--sub veg broth)
pinch of red pepper flakes
2 dashes of chili powder
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
6 cups or more (depending on how you like it) of chopped collard greens
1 tsp Liquid hicory smoke
hot sauce if desired

Rinse and sort dry beans . Place in large pot with 6-8 cups of water. Bring to a boil for one minute and shut off and let sit for 1 hour. (This step is not necessary if you soaked them over night). Drain. Cook beans for 1 and 1/2 hours or until done. Drain.NOTE: TO SAVE TIME YOU CAN SUBSTITUTE CANNED NAVY BEANS--PROBABLY USING 4-5 CANS.

In skillet saute onion. When soft or even a bit brown add to the beans. Add the barbecue sauce, tomato paste, 4 cups of water, 4 cups of broth, pinch of red pepper flakes, 2 dashes of chili powder, 1/2 tsp dried thme, 1/2 tsp freshly ground black pepper. Simmer for about 45 minutes. Add the chopped collard greens. Cook 15 minutes or until tender (depends on the individual collards--some take less). Add 1/2 to 1 tsp of liquid hicory smoke (tasting to determine what you like.

Individuals can add hot sauce if desired.

Cabbage/noodle poppy seed dish from mymommymakesit

Another yummy recipe from http://mymommymakesit.blogspot.com/ My hubby went back for seconds on this one. We served it with a lentil loaf , and some parsnips and sweet potatoes. We acutally had a cool day here in the 70's with rain!! a nice break. Mymommymakesit has a better picture--I didn't take the time for a good one! Here are her directions with my comments ;-).

Bring enough water to a boil and cook
1/2 a package of standard egg noodles until just done (I used GR fettuccini)

Drain and set aside in a bowl mixing in
1 TBSP of butter (I omitted)

Finely dice
1 small onion

Coarsely chop
4 small tart green apples (I used one large green apple)
1/2 a medium head of green cabbage

Saute your produce for ten minutes in
3 TBSP of butter (I omitted since I used my iron skillet -I let mine cook longer to get the cabbage tender--depends on how small you chop things)
1/2 cup of stock

Mix this in with your noodles

Add to taste
salt
pepper
poppyseeds

Serve into large bowls and garnish with
plenty of high quality sour cream (I omitted, but this would have been good!)
a pinch of paprika

Mexican Quinoa with pinto beans

Found this in my Quinoa booklet. I have pre-washed quinoa so don't need to rinse it. This is a good recipe for Fall! Quinoa is gluten free.

3 cups sliced bell pepper and onions, mixed (I used some red bells too)

3-4 cups cooked pinto beans with about 1/2 cup liquid

2 cups cooked quinoa

2 cups sweet corn

4-6 cloves garlic, minced

2 tab chili powder

1 teas ground cumin

2 teas ground oregano

1 tsp salt

Pour peppers and onions into large skillet and sauté in a small amount of oil. Add herbs and spices, sauté for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer about 20 minutes. Remove from heat and let stand covered for another ten minutes. Serves 4-6

tofu tortillas

I love the above tortillas because they have no preservatives or wheat. Whole Foods sells these in their refrigerator section near the hummus in my store.



I love serving a combo of mushrooms, seasoned broiled tofu, peppers, onions, and garlic for a filling.





Adding the Picante sauce and roll up---a nice treat!


1 block of firm or extra firm tofu (about 14 ounces)
balsamic vinegar
Italian seasoning (Mrs. Dash)

8 ounces of button mushrooms
1 bell pepper (or 1/3 of a green bell, 1/3 of a yellow bell, and 1/3 of a red bell) can use more
1 large onion
1 large rounded teaspoon of minced garlic
spritz of olive oil
salt and pepper

Cut up tofu into little squares or rectangles. Place in large bowl and sprinkle with balsamic vinegar and a generous amount of Italian seasoning adding salt and pepper if desired. Spread on a non-stick cookie sheet or jelly roll pan spritz with a tiny bit of olive oil.and broil 6 minutes, toss them, and broil another 6-8 minutes until they are browned a bit.

Meanwhile cut up the veggies and saute in large skillet adding the garlic near the end. Let them cook and when about done add the tofu and toss to mix---add salt and pepper to taste and serve.

Baked peaches (quick)

This is an easy fast dessert and yummy

Cut up some peaches leaving the skins on them (1 peach per person). Add sugar and cinnamon and a bit of vanilla. Stir it all up and place at 350 F in the oven in a covered dish. Cook until nice and tender and the juices are running. I cooked 2 peaches and used 1-2 tab of sugar--a sprinkling of cinnamon and a tiny amount of vanilla. Mine took about 25 or 30 minutes.

Quinoa Salad with Grapes and Roasted Cashews

This was light and delightful...almost dessert like! I used the natural vinegar pictured below

3 tab raspberry vinegar
2 tab cooking sherry or mirin (I used the sherry--found near vinegars etc in Foodlion
1/4 tsp sea salt
2 teaspoons fresh dill weed (or 1 teaspoon dried dill)
1 stalk of celery sliced
1/2 cup (or more!) red seedless grapes, sliced in half (I left whole)
2 cups cooked quinoa, cooled
1/3 cup roasted cashews (I actually left these out--good either way)

In one bowl, mix the ingredients in order except the cashews. Let sit at least 1 hour to chill. Add nuts before serving. Serves 3-4.

PS. Some brands of Quinoa have to be rinsed before cooking and others are prewashed so check the directions on the package!

ps. I found this from a booklet that came with the quinoa a while back

Lentil Croquettes from 1000 vegetarian recipes

These may look a bit strange , but I love them and I love their flavor! I found them in 1000 vegetarian recipes (a book).

Ingredients:

1 cup split red lentils (I only had the brown ones)
1 green bell pepper, seeded and finely chopped
1 red onion, finely chopped (I used about 2/3 of a large one)
2 garlic cloves, crushed (I used minced)
1 tsp garam masala (McCormick makes this)
1/2 tsp chili powder
1 tsp ground cummin
2 tsp lemon juice
2 tbsp chopped unsalted peanuts (don't leave this out--really adds to flavor)
2 & 1/2 cups water
1 egg, beaten
3 tbsp all-purpose flour (I used Gluten free)
1 tsp ground tumeric
1 tsp chili powder
4 tbsp vegetable oil (if cooking in skillet--I broiled mine and used less)
salt and pepper
salad greens and herbs, to serve
I needed a bit of extra flour and I used rice flour

1. Put the lentils in a large pan with the bell pepper, onion, garlic, garam masala, 1/2 tsp chili powder, 1 tsp ground cumin, lemon juice and peanuts. Add water and bring to boil. Reduce heat and simmer gently , stirring occasionally, for about 30 minutes for the red lentils OR until all the liquid has been absorbed. My brown lentils take more like 45 minutes, but it may depend on the brand you use. You want the WATER TO BE ABSORBED and lentils tender.

2..Remove mixture from heat and let cool for a while. Season to taste with salt and pepper. Beat in the egg. Then let cool completely or until it can be handled with hands.

3. With floured hands, form the mixture into ovals. (I had to add some rice flour here because mine was too loose).

4. Combine all purpose flour, turmeric, and chili powder on a small plate. Roll the croquettes in the spiced flour mixture to coat thoroughly. (I actually just mixed this all in the lentil batter since I was going to broil mine and it needed the thickening and as I said I also added some extra rice flour).

5. Heat the oil in a large skillet (or preheat the broiler if broiling). Add the croquettes, in batches and cook turning once, for about ten minutes until crisp on both sides. (I put mine on a non stick cookie sheet and then sprayed a bit of olive oil on each patty. Then I put it a few inches under the broiler and cooked about 5-6 minutes on one side, flipped them and cooked another 5-6 minutes or so until they were turning brown and bit crisp.

Serve in any way you desire and you can use a dipping sauce as well.

Bean Burgers from 1000 vegetarian recipes

I liked these. I like them in a sandwich or also just in with a bunch of finely chopped lettuce with avacado and tomatoes and salsa.

1 tbs oil
1 onion, finely chopped
1 garlic clove, finely chopped (I used minced)
1 tsp ground coriander
1 tsp ground cumin
5 oz/115g white mushrooms, finely chopped
1&1/2 cups canned red pinto or red kidney beans , drained and rinsed (I used pinto)
2 tbsp chopped fresh flat-leaf parsley
all purpose flour for dusting (I used rice flour)
salt and ground black pepper
burger buns and salad to serve (or whatever)

1. Heat oil in heavy skillet. Add onion and cook, stirring occasionally, for 5 minutes, until soft. Add garlic, coriander, cumin and cook, stirring frequently, for 1 minute more. Add the mushrooms and continue to cook, stirring constantly, for 4-5 minutes until all the liquid has evaporated. Transfer the mixture to a bowl.

2. Place the beans in a small bowl and mash with a potato masher or fork. Stir beans into the mushroom mixture with the parsley and season to taste with salt and pepper.

3. Dust with flour. Divide the mixture into 4 portions and shape each into a flat round patty. Brush with oil and cook under a preheated broiler for 4 to 5 minutes on EACH side. Serve.

Kim's Quinoa Super Salad from Quinoa recipe favorites

This was easy and very very tasty! I am loving the ingredients. I found this from a booklet that came with my quinoa and the Kim in the name is not I.I ADJUSTED MINE FOR LESS BUT I WILL PUT THE FULL RECIPE HERE. Tastes good warm too.

5 cups quinoa, cooked (I just used 3 cups for the two of us which is 1 cup uncooked)
1 cup carrots, chopped
3/4 cup parsley, minced
1 cup sunflower seeds
4 cloves garlic minced
1/4 cup olive oil
1/4 cup soy sauce (I used la choy for gluten free)
1/2 cup lemon juice (fresh)
tomates
black olives
(manderine orange might be good in this too, but I haven't tried it)

Cook quinoa; let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa nd toss well. Garnish with tomato wedges and olives. Serves 6-8

Spinach and pine nut pasta from 1000 vegetarian recipes

I liked the combo of flavors in this dish! Pictured here are gluten free penne--but you can use whatever pasta and pasta shape you want. Quick dish to make too!


Ingredients:

2 cups dried pasta shapes
1/2 cup olive oil (NOTE--I ONLY USED A FEW SQUIRTS OF OIL ON MINE)
2 garlic cloves, crushed (I used minced)
1 onion, chopped
3 large flat mushrooms , sliced (I USED REGULAR MUSHROOMS ABOUT 8 OUNCES)
1/2 LB fresh spinach---I used 6 ounces, but it would have been nice to have 8
2 tBsp pine nuts (found in cooking Isle at Walmart)
5-6 tbsp dry white wine
salt and pepper
parmesan shavings, to garnish (I OMITTED)

1. Bring water to boil and add pasta and cook until tender and still firm to the bite. drain.

2. MEANWHILE: heat oil in large pan. Add garlic and onion and cook over low heat, stirring occasionally for 1 minute. (I prefer cooking onion at a medium heat for a few minutes, then turning down and cooking garlic with for a bit).

3. Add the sliced mushrooms to the pan and cook over medium heat, stirring occasionally, for 2 minutes. (I cook longer than this)

4. Lower the heat, add the spinach, anc cook, stirring occasionally, for about 4-5 minutes or until the spinach has just wilted.

5. Stir in the pine nuts and wine, season to taste with salt and pepper, and cook for 1 minute.

6. Transfer the pasta to a warm serving bowl and toss the sauce into it, mixing well. Garnish with shavings of parmesan cheese (if using) and serve immediately. NOTE--I JUST ADDED THE PASTA TO MY IRON SKILLET SINCE MINE IS BIG AND IT MIXED EASILY!

Coconut Curry Quinoa Stew

This may look strange, but I so loved it. Nice flavors too!
I found this very tasty--makes a very nice lunch! I found this recipe from a booklet that came with some quinoa. Some quinoa says to rinse and others don't so it may depend on who processes it.


2 Tab olive oil (me -just squirts)
1 small onion
1 small zucchini, winter squash or carrots (I used one zucchini)
2 celery stalks
1/2 small yellow pepper
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked quinoa (rinsed in a screen type device)
2 cups water (I used 1 cup water with 1 cup broth)
1 teaspoon sea salt
1 cinnamon stick
2/3 cup kidney beans (I used more)
1/2 cup light coconut milk
Fresh parsley or cilantro if desired

I served this on some rice.

Cut vegetables for a stew into medium to large pieces. Heat a heavy bottom soup or caserole pot. (I just used my Large iron skillet). Add the oil and onion. When the onion is softened, begin adding the rest of the veggies. Mix ground spices into the vegetables. Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk. Cover and simmer until quinoa drinks up the liquid and vegetables are soft. Remove the cinnamon, garnish with chopped cilantro or parsley. Serves 4.

Quinoa Vegetable Soup

I like this because it only takes about 20-30 minutes to cook so it is easy to assemble for lunch! This is great because it is gluten free and Quinoa is a complete protein.

4 cups of water
1/4 cup of quinoa that is not cooked, but rinsed
1/2 cup carrots, diced (more if desired--I did 2 medium carrots)
1/4 cup celery , diced (I did one large celery stalk)
2 Tbs, onions, chopped (I did about half a medium one)
1/4 cup green pepper diced
2 cloves garlic, chopped
1 Tbs oil
1/2 cup tomatoes, chopped (instead I did a 15 ounce can of diced tomatoes that had
garlic and onion in them.1/2 cup cabbage, chopped (I added more like a cup)
1 tsp salt, if desired
Parsley to garnish at end if desired
1 teaspoon Worcestershire sauce (Lea and Perrins is gluten free)
a few drops of Texaspete (a red pepper hot sauce)
dash of paprika if desired
I like to add a few potatoes to this dish also

1. Saute quinoa (uncooked), carrots, celery , onions, green pepper,garlic in oil until golden brown---ACTUALLY--I sauted them , but not until golden--I added the garlic at the end of this.

2. Add water, tomatoes (with juice if using can), and cabbage and bring to a boil. Add potatoes if using. Add a dash of paprika if desired. Simmer 20-30 minutes. Add salt to taste, along with Worcestershire sauce and texaspete if desired.

Serves 4-6

Ps. You can add other veggies if desired. This is a good basic soup.There may be more recipes at www.quinoa.net

Vegetable & chicken one-pot or slow cooker

This is yummy and can be cooked quickly on stove top or slowly in crockpot. It tastes similar to a chicken soup I had a Carrabas. If you don't like the heat add less of the red pepper flakes.



makes 6 servings. Prep 15 minutes cook: 20 minutes or 4 hours on high in slow cooker. I found this in an old Family Circle 05 , for stove top. I used a crockpot. Note: THIS can be served as soup, or on top of rice, noodles or mashed potatoes.
Ingredients

1/2 lb baby carrots, whole or cut
1/2 lb green beans whole or cut
2 tab vegetable oil (I use just sqirts of olive oil)

1&1/2 lb bonelss, skinless chicken thighs cut into 1/2 inch pieces (If cooking in slow cooker don't need to cut it up---after it has cooked you can use a big spoon to break it up)

1 tsp salt (I didn't need it)
1/4 tsp black pepper
1 large onion, chopped
1 pound Italian eggplant, ends trimmed, cut int 1/2 inch pieces. (I just took a medium one and chopped it up after removing the skin.)

1 tsp rounded minced garlic

2 cups chicken broth (if using as a soup you can add extra broth--like 2 extra cups)
2 tab cornstarch
1 tsp dried Italian seasoning
1/2 teaspoon red-pepper flakes (I may have used a little less to reduce heat--gets hot cooking in crockpot)

2 medium size ripe tomatoes, cored, seeds squeezed out OR can of quartered tomatoes without the juice in the can.

1/2 cup fresh basil, slice to add just before serving---HOWEVER I put mine in the crockpot and it made it very nice in flavor

1/2 teaspoon or so of dijon mustard or stone ground mustard (I like inglehoffer) This is added at the end of cooking when you thicken with the cornstarch

Note: instead of mustard you can use 1 tab balsamic vinegar if desired

For slow-cooker:

1.Place broth, tomatoes, carrots, stringbeans in crockpot.
2. In skillet cook onions, eggplant for 5-7 minutes until tender adding garlic during last few minutes. Add to crockpot.
3. Add Italian seasoning, basil and chicken
4. Cook on high 4 hours. When done, break up chicken with large spoon. Mix cornstarch and mustard with 1/4 cup water. Add to the crockpot and stir while doing this. Cook on high for 10 minutes until thickened. Serve as a soup, or on rice or noodles or potatoes. You can thicken further if desired.

For stove top:

1. In medium pot bring some water to boil. Add carots and beans and cook for 5 minutes or until crisp tender.

2. Meanwhile with 1 tab of oil in a skillet cook cut up chicken with salt and pepper, until chicken is cooked through--about 6-7 minutes since you have cut it in 1/2 inch pieces. REMOVE from pan.

3. In same skillet add 1 tab oil and cook onion, eggplant, and(adding garlic near end of cook time); cook for 7 minutes, until eggplant is tender. Add a bit of water if needed.

4. Stir together, broth, cornstarch, Italian seasoning, red pepper and salt if desired (usually chicken broth is salty enough!). Add to skillet. Stir in cooked carrots, beans and chicken. Bring to a simmer and add tomatoes. Cook until thickened and ingredients are heated through.

5. Stir in the basil and vinegar OR use mustard in place of vinegar.

Mushroom pasta with port (from 1000 vegetarian recipes)

This was a good fast dish. I used my gluten free noodles. I found this in 1000 Vegetarian Recipes from Around the World. I made many changes.


Ingredients:

4 Tbsp butter (I omitted)
2 Tbsp olive oil (I only used some squirts of oil)
6 shallots, sliced. (I just used regular onions--2 small)
6 cups of sliced white mushrooms (I only had about 2 cups, but more would be nice)
1 tsp all-purpose flour (I used 2-3 tsp of cornstarch)
5/8 cup of heavy cream (I used almond milk--and just a bit more than they called for)
2 Tbs port (I used malbec)
4 oz sun dried tomatoes, chopped
freshly grated nutmeg
1 lb dried spaghetti (I used gluten free fettuccini)
1 tbsp freshly chopped parsley
salt and pepper

1.Heat butter and 1 tbsp of oilive oil in large pan (I just used a few squirts of olive oil in the large iron skillet). Add the shallots or onions and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season to taste with salt and pepper, then sprinkle over the flour or cornstarch and cook stirring constantly 1 minute.

2. Gradually stir in the cream (or milk) and port, then add the sun-dried tomatoes and a pinch of grated nutmeg, and cook over low heat for 8 minutes. (I cooked less)

3. Meanwhile cook your spaghetti.

4. Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer to a serving plate and sprinkle over the chopped parsley. Can serve with cripy fried bread or garlic bread if desired.



4. Drain the spaghetti and

Special Fried Rice (from 1,000 vegetarian recipes)

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

Frozen ginger in a bag is an easy way to always have ginger fresh and waiting for a dish. You grate it frozen and it is very easy this way. I ADDED ginger to this dish--it was not in the original recipe. Ps another similar dish is this :
:http://nannykimsrecipes.blogspot.com/2012/05/carolina-japanese-style-rice.html

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

1. Cook rice

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

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

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

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

Cream of Vegetable Soup

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

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

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

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

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

Salmon Rice Salad from Lorriesrecipes

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

http://lorriesrecipes.blogspot.com/

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

lemon juice, salt and pepper to taste

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

Tofu marinated / oriental dish

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


I add it to the rice noodles


While the tofu is cooking the veggies are cooking











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

Recipe for the TOFU from whole foods:

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

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


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

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

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

--

Recipe for veggies:

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

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

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

Tuna veggie salad

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

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

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

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

South Beach Diet Recipe

Chicken cacciatore for the crock slow cooker

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

Above is pictured my gluten free noodles

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

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

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

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

Zucchini lemon basil salad

This is light and refreshing.

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

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

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

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

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

Cream of rice cereal

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

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

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

rice pudding (on the stove) dairy free

[

I say no to this one if you don't want to use sugar and want a fast recipe using left over rice go to this link here: https://nannykimsrecipes.blogspot.com/2019/08/stove-top-rice-pudding.html

THIS Is so CREAMY

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

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

--------------------------------------------------------------------------------

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

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

at the end of the 20 mins stir really well.


simmer for another 20 mins with the cover off.

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

Whole Grain hummus w/veggie sandwich

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

The inner filling:

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


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


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


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

Mango and Avocado Salad with Black Beans and lime vinaigrette (whole foods recipe)

This is a refreshing and quick dish to make for the summertime! I found this at whole foods. It says it serves 6, but I don't think so!!!


Mango and Avocado Salad with Black Beans and Lime Vinaigrette
Serves 6
Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients
2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed (I used one mango and one peach)
1 jalapeño, stemmed, seeded and finely chopped
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, plus more for garnish (my hubby does not like celantro)
3 tablespoons olive oil (I used less)
1 (15-ounce) can no-salt-added black beans, rinsed and drained

Method
Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.

Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper. Add black beans and avocado mixture and toss gently.
Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

Nutrition
Per serving (about 7oz/204g-wt.): 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 27g total carbohydrate (8g dietary fiber, 11g sugar), 5g protein

David's Tofu Drop Soup (oriental)

This is nice because it is fast. It has a nice oriental flavor. This is from a friend in Seattle (David, thanks!)

Tofu drop soup
5 1/2 cups water
1/3 cup Braggs liquid aminos (I used GF soy sauce)
5 medium potatoes diced very small (about 1/2 cm, the size of corn kernels)
16 to 24 oz of corn kernels
3 stalks of celery diced fine (like the potatoes)
8 green onions
1/4 t ginger powder (a little more if you want it stronger)
700 grams of tofu (or at least 2 of my blocks), thinly sliced and fried in a little olive oil to brown and (I used some that came already chopped in nice little cubes)
some Braggs liquid aminos as marinade flavouring
cabbage is good in this too

Fry the thin tofu slices in a little olive and marinade them in a little Braggs
(I do both at the same time by squirting some Braggs onto the frying tofu).(or you can broil them)
Boil everything else together until everything is cooked.
Mix the tofu in towards the end of cooking.

Raw Berry Crisp --a whole foods recipe

I love this because it is quick, natural, and happens to be gluten free!



Raw Berry Crisp
Serves 8
Rich nuts and sweet dates make a tasty topping for mixed berries in this no-cook version of berry crisp.

Ingredients
6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries
1 tablespoon pure maple syrup, more or less to taste depending on sweetness of berries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon

Method
In a (7- x 11-inch) dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.

Nutrition
Per serving (about 5oz/146g-wt.): 240 calories (140 from fat), 16g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 25g total carbohydrate (8g dietary fiber, 16g sugar), 5g protein

http://www.wholefoodsmarket.com/recipes/2689?utm_source=Responsys&utm_medium=email&utm_campaign=07_21_10_Recipe

Tags: Family Friendly, No Cook, American, Vegan, Vegetarian, Dairy Free, Raw, Gluten Free, Wheat Free

David's Lentil Soup

I got this recipe from a friend in Seattle. This is easy to make and yummy. Note--this is a close up of my little cup of soup--I do like some large pieces of veggies--do what you prefer!


2 cups lentils
8 stalks of celery
1 large sweet onion
2 T chopped fresh basil
1 cup diced Chinese cabbage (I used part regular cabbage since my chinese was old!)
5 cups of water (I used more like 7-8 cups)
1/3 cup Braggs liquid aminos (I used more like 1/4 of GF soy sauce--I don't have Braggs and you need to taste to gauge the salt content--some are saltier than others)
3 large bay leaves
1/2 t sage (I used fresh--several leaves)
1/2 t marjoram
1/2 t rosemary (I used fresh)
1/2 t celery seeds
I added some fresh thyme--just a bit
I added some black pepper freshly ground when serving.

Cook the lentils in 4 of the cups of water. (I used more like 6)
When the lentils are cooked then add the remaining cup of water and everything
else and cook it all.

Chocolate-Blueberry Cake, Gluten Free and Regular (low fat)

This was very yummy and I got the idea from fatfreevegan--only I did it my way. This is mine pictured in all of these pictures.

I even like it better with a little dallup of sour cream. (note 2 Tab of sour cream has 5 grams of fat and I only used a teaspoon on top of mine, but oh the added flavor


Chocolate-Blueberry Cake

1 & 1/4 cup of Bob's all purpose gluten free flour Or ( if you want one with gluten then do what fatfreevegan did --1 1/4 cup whole wheat flour (white whole wheat preferred)

1/2 tsp Xanthan gum only if you are doing Gluten Free
6 tablespoons unsweetened cocoa powder (I did 3 dark chocolate cocoa powder and 3 regular)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground chia seeds or flax seeds

1/4 teaspoon salt

3/4 cup water

1/2 cup blueberries

1 teaspoon balsamic vinegar

1/2 cup date syrup, maple syrup, or other liquid sweetener (I used maple syrup)

1 cup blueberries (for serving)

I also added 3/8 cup sugar (1/4 plus 1/8 )
additional syrup or agave nectar to taste (me-chocolate syrup and a dab of sour cream)
(chocolate chips would also be good in this, but I didn't )


Preheat oven to 350 F. In a medium bowl, mix flour, xanthan gum,cocoa powder, baking powder, baking soda, chia (or flax) and salt and sugar. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and maple syrup and blend until smooth.

Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.

Bake 20-30 minutes or until a toothpick inserted in center comes out clean (You need to watch carefully and don't overcook). Cool completely before inverting onto serving platter. (hmm, I didn't invert--just cut my pieces and then put blueberries on them individually)

Serve with blueberries on top, drizzled with chocolate syrup (or agave) and sour cream if desired

Servings: 8

Honey-garlic chicken from family circle

This was WONDERFUL and easy to make and quick clean up. The recipe from Family Circle just had the chicken and I added small new potatoes, summer squash and zuccini squash.

Makes 4. Prep 10 minutes. Bake at 400F for 40-45 minutes

1/3 cup honey
3 garlic cloves, minced (I forgot and it was fine without)
1 tablespoon rosemary, finely chopped
1 tablespoon thyme, finely chopped
2 1/4 pounds of bone-in chicken thighs, trimmed of fat (about 6) We used 2lbs boneless , skinless.
1/2 tsp salt
1/4 tsp black pepper
Vegetables If you want them--I added new potatoes, summer squash and zuccini with some extra rosemary and thyme and a little spritz of olive oil

1. Heat oven to 400 F . Line a large, rimmed baking sheet with aluminum foil; set aside.

2. In a small bowl, stir together honey, garlic, thyme and rosemary.

3. Place chicken thighs on prepared baking sheet with aluminum foil.Sprinkle with salt and pepper. Brush with honey mixture. If using veggies, place new potatoes along sides (cutting larger ones in half), place chunks of squash along sides too and spritz a little olive oil on the veggies and sprinkle with some rosemary and thyme.

4. Bake at 400F for 40-45 minutes (you can brush chicken with extra honey mixture every 10 minutes, but I just put it all on and it was good--whichever). Cook until internal temperature reaches at least 160 degrees and potatoes are done.

Blueberry/Peach cobbler (lowfat and Gluten free version)

This is delicious and very moist although no fat is added. I used FRESH peaches. It is so good to find low fat GF Desserts. I adapted this from a fatfreevegan recipe. (If you are not doing gluten free then omit the xanthan gum and use regular flour. The fatfreevegan recipe which is not gluten free can be found HERE called for 3/4 cup of part to all whole wheat and 1/4 cup soy flour, but you can go to her site. I believe you could use all purpose regular flour since the GF flour worked great. Also she uses nutmeg , but I don't like it in this.Her recipe was for peach cobbler using canned peaches).

Serving Size : 9

1 cup of Bob's Gluten Free all purpose flour (do NOT use hodgens (sp?)brand)
1/2 tsp Xanthan gum (Omit if not doing gluten free)
2 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
2/3 cup soy milk or Almond milk (I used almond)
1/4 tsp almond extract
1 16-ounce can sliced peaches — well drained & cut into 1/2″ pieces (I used 4 ripe peaches)a handful of blue berries
extra sugar to sprinkle over fresh fruit (1/8 to 1/4 cup)

Preheat the oven to 350°.
In a medium bowl combine all purpose GF flour, baking powder, cinnamon, and sugar. Stir together well.
Add milk and almond extract and stir just until blended. Gently stir in the well-drained and chopped peaches and blueberries and srinkle extra sugar over the fruit if you are using fresh fruit.

Pour the batter into an 8″ square baking pan. Bake at 350° for 30-40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.
Very nice fresh out of the oven and warm!

Today I am linking this to Foodie Friday here: http://designsbygollum.blogspot.com/

Vegetarian Tikka Masala

I love Cabbage/potato dishes with lots of interesting seasonings and coconut milk. Serve this on rice--very nice flavors! Yummy.


Vegetarian Tikka Masala (Gluten-Free) From my celiac disease letter http://www.celiac.com/articles/22195/1/Vegetarian-Tikka-Masala-Gluten-Free/Page1.html(serves four

Ingredients:

Masala Paste:

2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon turmeric
1 teaspoon cayenne pepper powder ( I used less than 1/4, I don't want to be on FIRE)
1 tablespoo paprika
1 teaspoon garam masala
Everything Else:

4 tablespoons olive oil (I just spritz my iron skillet , large skillet)
5 cardamom pods (I just sprinkled a bit of ground cardamon on the onions)
1 cinnamon stick (I just sprinkled a bit o cinnamon on the onions)
1 ½ sweet onions, finely diced
1 large tomato, finely diced
½ cup water
himalayan or sea salt to taste (used regular)
2 medium russet potatoes, diced
½ green cabbage, sliced into thin strips
2 cups frozen or fresh peas
coconut milk (I used the lite kind)

rice (Basmati or Jasmine)

To Make:

Mix all of the ingredients for the Masala Paste together.

Start cooking the rice cooking according to the package instructions.

Heat the olive oil in a large skillet over medium heat.
Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.(me--just sprinkled onions with cinnamon on cardamom)
Add the onions and stir until they are browned.

Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer.
Add Salt to taste.

Add the chopped potatoes, cabbage, and peas (I added frozen peas after everything was done cookiing since I like them NOT overcooked). Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.

Add coconut milk to taste--the coconut milk will create a sauce . Note: you can substitute yogurt for coconut milk if you like.
Serve over aromatic Basmati rice or rice of your choice. Can add some peanuts when serving, or some sour cream if you partake.

Peruvian -style Rast chicken from whole foods‏

above is uncooked and below is cooked

This was good, but I really prefer Basil, rosemary and Thyme---so when I reheated I added these. But it is easy to fix. So a keeper for a recipe. HOWEVER I LIKE THIS ONE BETTER: http://nannykimsrecipes.blogspot.com/2010/07/honey-garlic-chicken-from-family-circle.html

This is what whole foods said:
This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad on the side.

Ingredients
1 1/2 teaspoons canola oil, plus more for oiling the pan
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces*
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced
Me-small potatoes (I used the little new ones)
I like basil, thyme and rosemary

Method
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.

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Hot Fudge Sundae Cake--With a version of Gluten Free and Dairy Free

Grand because you can do this gluten free and dairy free and lowfat and it tastes out of this world!!!

So very yummy!! oh I am happy!! (I found this at a blog that no longer works—But I altered it so it would be gluten free and dairy free--both versions are below!

Hot Fudge Sundae Cake


1 c flour (I used Bob's gluten free all purpose flour mix--It makes a diffence which you use!!) plus I added about 1/2 tsp of xanthan gum.)
3/4 c sugar
2 Tbs unsweetened cocoa (Iused the dark chocolate version for this bottom part)
2 tsp baking powder
1/4 tsp salt
1/2 c milk (I used almond milk)
2 Tbs vegetable oil (I accidently used light olive oil and this was fine!)
1 tsp vanilla
1 c chopped nuts, if desired (I forgot, but less fat if you leave out)
1 c brown sugar
1/4 c baking cocoa (I used the regular, not dark chocolate for this part)
1 3/4 c very hot water
Ice cream, if desired (not me)

Heat oven to 350ºF.

Mix flour, granulated sugar, 2 Tbs cocoa, the baking powder and salt in ungreased square pan, 9x9 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.

Sprinkle brown sugar and 1/4 c cocoa over batter. Pour water over batter.

Bake about 40 minutes or until top is dry.(**Note NOTE--Mine took 32 minutes) — however when I used a different gf flor it took 40 minutes. Also I used to have an old oven that cooked things faster 😜