Pineapple /toss salad

A bunch of Romain lettuce--torn
fresh pineapple--cut into bite sized pieces
slivers of carrot
sunflower seeds

combine as desired. Top with a raspberry vinaigrette. Or whatever dressing you desire. Coconut sprinkled in this would be good too!

2. Another salad that is good:

Cabbage slaw

Carrot matchsticks 

Apples chopped

Pecans 

And for the dressing mix a bit of Dijon mustard, about 2x the amount of honey, a splash of white rice vinegar and some water-/ do it to taste.

Another dressing:

3 tablespoons toasted sesame seeds 

2 tablespoons maple syrup 

2 tablespoons low sodium gf tamari 

Bit of water

I also like an Asian dressing that Mcdougal has:

but I like honey added to it

INGREDIENTS

1/4 cup soy sauce — I like way more

1/4 cup rice vinegar

1/4 cup water

2 tbsp Dijon mustard

1/4 tsp garlic, minced

Me- add honey and or maple syrup to taste 

1/4 tsp ginger, minced

DIRECTIONS

Combine all ingredients in a blender jar and process until smooth.sesame seeds are good as well 

Mexicali Salad and Dressing

This was another recipe I found in a book called Hallelujah Holiday recipes--lots of good ones in this book. I didn't add as much oil and I had no parsley and only put a bit of cilantro because of my hubby's likes. Parsley would be a good addition. I just sprinkled some cumin and garlic powder and squeezed some lemon juice and sprinkle a bit of oil on--I didn't have the apricot stuff, but I am sure it would be good!

Stuffed Eggplant

This was delicious. I used white rice (basamati spelling?) instead of the brown. In following the directions if you want to eat the sides of the eggplant with skin you may need more cooking. The bottom was tender. You could just serve it in the eggplant and just eat the filling. Next time I will precook the eggplant holder a bit.This was from a book called Hallelujah Holiday Recipes--it is really worth the purchase!

**Another change I did: I only used 2 cooked cups of white rice! I couldn't have fit all the rice the recipe calls for below!

roast lamb

I know this is NOT VEGAN!! This was for Easter.
This picture was taken before it had browned up. It said it was leg of lamb but it was boneless, thus the string! This one was about 7 pounds. we cooked it on low with loose foil while at church (2 hours at around 300) than upped it to 425 and 450 and it actually took another hour to reach 145. The middle was more like 135--so we had rare and medium. The problem doing it this was is that the potatoes, and I added carrots were a bit hard---still good, however.

This was from the Barefoot Contessa


Ingredients
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes) I added carrots too
2 tablespoons good olive oil
Directions
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Cajun beans and rice

This can be served as shown or in a wrap

2 cups cooked of rice (any kind)
1 1-pound can of diced tomatoes
1 onion, diced
1/2 cup bell pepper, seeded and diced or whole!
1 1 pound can red beans
1 tsp garlic powder or fresh garlic
1/2 tsp cayenne pepper OR I like less and use some salsa instead
frozen corn --as much as desired

lime juice

For topping: avocado, green onions, tomatoes, cilantro, salsa, green olives and spritz with lime juice!

Cook onion, pepper and garlic and corn in stir fry fashion. Add to cooked rice with the rest of the the ingredients.

Coconut Curry Tofu

I found this somewhere on line. I love LOVE this dish. Serve with rice or noodles

ingredients

• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy sauce, divided (I used GF Bragg liquid aminos)
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste (I used 1 tsp of chili powder, could use more)
• 1 pound firm tofu, cut into 3/4 inch cubes
• 4 roma (plum) tomatoes, chopped
• 1 yellow bell pepper, thinly sliced
• 4 ounces fresh mushrooms, chopped
• 1/4 cup chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Directions

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

serve over rice or noodles

Eggplant and pasta salad

Sorry about the above pic--didn't mix the broccoli yet!

I found this from a Hallelujah Holiday Recipes book. I like this better COLD with a little of the above salad dressing on it.I love the eggplant just as cooked here for a snack!

Ingredients:

1 good sized eggplant
1 small jar of pinenuts (I just used some from a package)
1 yellow bell pepper, seeded, chopped
1 red bell pepper seeded, chopped (I used green--out of red)
Broccoli floretts
roma tomatoes or other
sun-dried or dehydrated tomatoes (optional (I didn't have)
1 can small pitted black olives sliced
Italian seasoning to taste
garlic powder to taste
Celtic Sea Salt optional
1 12-16 ounces flavored spirals or rotini

Preheat oven to 400. Take a eggplant and halve it lengthwise and slice into thin pieces leaving skin on it. Brush some olive oil (or spray with pam) on both sides. Sprinkle with garlic powder and Italian seasoning. Brown on both sides and let peel become a little leathery. This may take 30 minutes or so.

While eggplant cooks, wash and slice the peppers. Also take the broccoli and steam the florets until just tender--don't over cook. Add peppers to the steamer and cook just a bit more.

Boil the pasta while the above is cooking. Slice some fresh tomatoes. Get the black olives and pine nuts ready.

Drain pasta. Add a bit of olive oil if desired (this adds nice flavor , but if you don't want the oil or are using salad dressing for a cold salad you can omit). Fold in the steamed veggies, and mix gently. Fold in eggplant, pine nuts, tomatoes and olives. Season with more garlic powder and Italian seasoning.

If serving cold --chill and add dressing

Quick Black Bean soup from McDougall

This is a quick easy recipe from The McDougall quick and easy cookbook. I happened to have a can of black bean soup and used this and a can of black beans and added the rest of the recipe below minus the additional black beans and minus the WATER. I also added a bit of SALSA to the recipe.




You can also add Taco chips and avacados. Salsa added to the recipe is good--I used that instead of the Tabasco.

Bean Salad

I love this and I found this at the Hallelujah Acres website which is listed on my sidebar. I made a few additions

"This quick, simple, protein-packed salad comes from one of Hallelujah Acres' most popular recipe books, Simple Weekly Meal Plans - Volume 2."

Ingredients

2 cups organic canned kidney beans, drained
2 cups organic canned chickpeas, drained
1/3 cup diced sweet pepper
1 cup chopped tomatoes, drained
1/3 cup diced onion
1 rib celery, diced
1 Tbsp Vegenaise or almond mayonnaise (I USED FAT FREE BALSAMIC VINAIGRETTE FROM MAPLE GROVE FARMS IN VERMONT--SEE PHOTO)

SEASONINGS: I added salt, pepper, dried mint, dried parsley (fresh would be great)

Directions

Just mix all ingredients well and serve!

chocolate pumpkin muffins low fat(can be dairy free and Gluten free)

[

This is very easy. To make gluten free use the above cake mix or any GF mix. If you can have gluten then just use a regular mix. I got this recipe from my sister-in-law. The only fat is what is in your mix!

1 cake mix (me--GF)nothing else added or a Brownie mix works nicely too!
1 can of pumpkin (the 15 or 16 ounce size)-pictured above
water if needed
Chocolate chips if desired (optional)

Simply mix the first two ingredients. If it is a bit dry add a little water--I needed 1/4 cup of water for the above mix. You may not need any water with a regular mix. Follow the direction on the package for cooking muffins.

I cooked mine about 16 minutes--with this mix--nice and moist!

Black bean and sweet potato chili (with beer)

This was great--nice flavors. I got this from my daughter who got it from her sister-in-law ;-).


1 T olive oil
1 medium yellow onion, diced
1 orange pepper, diced
1 red pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
One 15-ounce can diced tomatoes
Three 15-ounce cans black beans, rinsed and drained (I used 2 black, 1 red
bean)
1 small chipotle chile pepper in adobo sauce, minced (I omitted)
¼ cup chopped cilantro stems (I only had dried cilantro on hand)
Kosher salt
1 bottle dark beer (I used some Gluten Free Beer)
1 pound sweet potatoes, peeled and cut into 1-inch cubes
¼ cup chopped cilantro leaves
1/2 lime (optional)
sour cream (optional)

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes. Cook for about 20 more minutes or until potatoes are done.

Minestrone (meatless)

Love the flavors of this--I usually just use what I have on hand---the seasonings make this full of flavor.


4 cups chicken broth (or substitute)
1 28 ounce can of crushed tomatoes
1 cup water
1 small onion
1 tab of minced garlic (I used jarred)

As much as you want of the following veggies:

frozen whole string beans (broken up),
frozen corn,
frozen Lima beans,
frozen peas,
frozen spinach

fresh sweet potatoes (1-2 depending on size)chopped small
1 small red potato with skin on, chopped
3-4 small celery stalks , chopped
carrots, chopped--as much as you like

1 can northern beans, drained
1 cup or so of cooked macaroni (I use Gluten Free)

seasonings:
1/2 or so of dried rubbed sage
1 bay leaf
1/2-1 tsp rosemary
1/2-1 tsp thyme
2 tsp parsley
fresh ground pepper


In a large pot heat a bit of olive oil and saute the small onion. When tender add the garlic and heat for about 1 minute.

Add the broth, tomatoes, and water and seasonings.

Add all the veggies. Simmer about 25 minutes until they are about tender.

Add the beans and cooked macaroni. Serve or freeze or refrigerate.

cajun black beans and sweet potatoes

This was from vegweb and is not my recipe. I made it and the only thing I added was some Caribbean jack seasoning. Original recipe is here I think ( http://vegweb.com/index.php?topic=28844.0 ) I love the added lime and zest--really delivers flavor to this dish

Cajun Black Beans and Sweet Potatoes

Ingredients (use vegan versions):

2 tablespoons oil
1/2 yellow onion, chopped
2 cloves garlic, minced
2 large sweet potatoes, peeled and chopped bite sized
1/2 to 2 tablespoons Cajun seasoning (I added a bit of Caribbean Jerk seasoning to this too)
1 teaspoon pepper
1 (28 ounce) can black beans, rinsed and drained
1 lime and zest

Directions:

1. Heat a saute pan over medium heat with oil. Saute onions and garlic for 2 minutes. Add sweet potatoes. Season this mix liberally with the Cajun seasoning and pepper.

2. Let this mix cook for 15 minutes or so until the potatoes are soft. You may want to add a 1/2 cup water and cover pan to speed this process along.

3. When potatoes are soft, add the black beans and the zest of 1 lime. You may also want to add more Cajun seasoning to help further flavor the beans. Cook until the beans are heated through and you think the flavors have melded. Right before serving, squeeze some lime juice over the dish.

Serve over a bed of brown rice or, if you feel like some creative nachos--or whatever

Hot Rice Salad (McDougall)

Below is pictured the veggies in skillet before cooking

This only takes 15 minutes if you have your rice cooked. I had cooked mine in the crockpot earlier in the day. (for crock pot rice go to: http://nannykimsrecipes.blogspot.com/2011/02/brown-rice-cooked-in-crock-pot.html

1/2 cup vegetable broth (I usually use chicken broth because I have a hard time finding gluten free stuff in my area)
2 bunches green onions, cut in 1 inch pieces (I used regular onion)
1 stalk celery, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup broccoli florets
1/2 teas minced garlic
1 tab parsley flakes
1/2 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon paprika
4 cups hot cooked brown rice
1 tomato chopped (I was out of this!)

I also added some Bragg Liquid Aminos (it is like soy sauce and is gluten free---you can add soy sauce that is gluten free if you like --the La Choy brand doesn't usually have wheat). This recipe needs salt if you are not using soy sauce or Bragg's. I found this inThe McDougall quick and easy cookbook.

Tuna and red bean salad

Quick and yummy. From Family Circle!

Mix together:

1 15 ounce can drained and rinsed red kidney beans (I used the smaller Red Beans)

1 can (12 ounces) drained water- paced tuna (this is the large can)

1/2 cup chopped red onion

2 tab olive oil (I used 1)

1 tab red wine vinegar

1 teaspoon dried parsley

1/4 teaspoon garlic salt (I used garlic powder and added some salt)

1/4 teaspoon black pepper

Chill and serve. It makes a good amount! I liked it even without chilling!

mini turkey meatball soup

I found this in family circle Mar 2011 issue. I did some changes--I will put both versions. I needed gluten free so I used brown rice instead of couscous etc. This was very tasty!!!! AND pretty quick.

Meatballs:

1 lb ground turkey or chicken (I used turkey)
1/4 cup seasoned bread crumbs (I used GF rice bread crumbs with Italian seasoning added)
1 large egg
2 scallions, chopped--I just used chopped onion (tab or so0
2 tab Parmesan cheese--I omitted
1/2 teaspoon fresh thyme leaves chopped (I just used some dried ones)

Soup:

2 tab canola oil (I used a bit of olive oil)
2 large carrots, peeled and chopped
3 medium parsnips peeled and chopped
4 scallions, chopped (I think I omitted--I didn't see this!)
1 large can (48 ounces) light fat-free chicken broth
2 sprigs fresh thyme (I used dried)
1 head escarole, trimmed, cleaned and chopped (I used cabbage--about 1/3 -1/2large head)
1 cup Israeli couscous (I used some brown rice already cooked)
2 tab grated Parmesan (I omitted)
1/2 teas salt (I did to taste)
1/4 teas black pepper (I did to taste)
Paprika (I added a sprinkling of this)


1. Meatballs: In large bowl combine ground chicken or turkey. Add bread crumbs, egg, onion, cheese(if using), and chopped thyme. Stir until evenly blended. With wet hands form into 1 inch balls, about 40 total. Set aside (I made less).

2. Soup: In large stock pot, heat oil over med heat. Add carrots, parsnips and scallions or onion cooking for about 5 minutes (I cooked this separately in an iron skillet adding the veggies to the broth after the balls). (Meanwhile I cooked/ heated the broth separately with the chopped cabbage, cooked rice and thyme).If doing veggies in stock pot then add broth, thyme (and it says to add 4 cups of water but I added none!! And the flavor was great so do what you like here. Bring to simmer with increased heat.

3. Gently drop meatballs into simmering broth mixture(I added cabbage and cooked rice to the broth first and I had to turn the heat up when adding the balls because the balls cooled the broth. I also added the balls before adding my semi cooked carrots and parsnips). Reduce heat to medium and cook 4 minutes. Add escarole in 2 batches IF NOT USING CABBAGE in its place. Add the couscous if not using the rice. Cook 8 more minutes , then stir in Parmesan (if using) , salt and pepper, and some paprika if using.

Brown rice cooked in Crock pot

I think I found this at homeshalom.blogspot.com

This is easy and is a very helpful recipe! i used my small crock and it filled it (I think this is a 2 quart crock? Mine cooked 2 & 1/2 hours on high because I was out running errands and it came out perfectly!!

HERE IS WHAT SHE SAID:


"This has become my favorite way to cook rice! I get a big pot full of rice to use for dinner and later for leftovers, and I don't have to pay attention to my stove (which boils hot!). I mix in all kinds of seasoning and flavors, as the mood strikes...but I am going to share with you the staple way to make rice in your cooker.

5C Water or Broth
2C Brown Rice
2 tsp salt
1T butter or coconut oil

Grease the walls of the crock, out your rice and water in.
Cook on High for 2 and a quarter to 2 1/2 hours or Low for 5 hours

* Rice tip - No matter the amount of rice or the size of the pot or wether you are cooking it in a steamer, on the stove on in the crock remember this tip: pour your rice in the bottom and gently pour water/broth over top until it reaches 1" above the rice. You will never need to measure your rice or your water again. It comes out perfect every time!"

Check out her blog for more ideas!

--

Chicken (slosh) in crock pot (similar to pot pie)

Easy good and served over Gluten Free Linguine it is great! This is cooked in the crock pot.

2 large chicken breasts
2 cups chicken broth (could use more if desired)
2 cups pinto beans (would be good with Northern beans too)
2-3 stalks celery(sliced up)
2 carrots (sliced up)
pepper and salt to taste
1 tablespoon of dried onion flakes
1 tsp of dried oregano
1/2 tsp ground cumin
1/4 to 1/2 ground/powdered garlic

place Chicken, broth, pinto beans and seasonings in slow cooker. Saute the celery and carrots until tender and add to the slow cooker.Cook on high 4 hours and reduce to low until ready to serve. It is done after 4 hours but you can serve it much later. Serve over linguine or rice or potatoes or whatever you desire. We had some whole string beans on the side and a glass of wine.

Asparagus,pecan, red bell pepper penne

Another enjoyable pasta dish

[

This was great--from allrecipes.com . We used canned salmon in place of the chicken and gluten free penne. I used a bit o nutritional yeast instead of the cheese.

Ingredients

• 1 (16 ounce) package penne pasta (me -gluten free)
• 1 tablespoon olive oil
• 1 teaspoon minced garlic (me a bit more)
• 1 red bell pepper, chopped
• 2 bunches asparagus, trimmed and cut into 1 inch pieces (I only had one good sized bunch)
• 1 cup chicken broth
• 1/4 cup chopped fresh basil (I used some basil pesto)
• salt to taste
• 1/2 teaspoon pepper
• 3 tablespoons butter (I omitted)
• 1 pound grilled chicken breast strips (I used salmon)
• 1 1/2 cups grated Parmesan cheese (I just used a sprinkle of nutritional yeast on each serving)
• 1/2 cup pecan halves (optional) (I used chopped)

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken (or salmon). Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese(add pesto and nutritional yeast to individual servings if using) and pecan halves to serve.

Sweet potato/kale or cabbage soup

I found this in our local newspaper. I love soup this time of the year. This is a fast recipe. It only took me about 15 minutes cooking time using cabbage. The original recipe calls for Kale, but my stores were out.

4 ounces of fresh kale or cabbage
1 large onion, chopped
2 tsp. olive oil (or you can just use a bit of water)
3 14.5 cans of vegetable broth or chicken broth (I have trouble finding gluten free vegetable broth)
2 15 ounce cans kidney beans, rinsed and drained. I prefer 1 of kidney beans and one of pinto.
1 pound of sweet potato, peeled and cubed
12 garlic cloves (I only used 4-5 so do it to your preferred taste)
1/2 tsp salt if desired
1/4 tsp pepper
1/2 tsp Liquid Hickory smoke (optional)

Cut and throw away the thick vein from each Kale leaf. Coarsely chop the kale or the cabbage and set it aside.

Saute the onion in oil or water until the onion is tender. Stir in the broth, beans, sweet potato, and kale or cabbage. Bring to a boil and then reduce and simmer about ten minutes. Stir in garlic and salt and pepper.

Simmer another 5-15 minutes until potatoes are tender--it depends on how you have cut them. Makes about 8 servings.

Bourbon Turnips

I have used this for several Thanksgivings--I am not sure where I found the recipe. Perhaps Southern Living? I like this one!


1 lb turnips( small bag)
1/8-1/4 cup Parmesan cheese (I omit)
2 Tbsp Butter (I omit)
1/4 cup whipping cream (I use almond milk)
salt and pepper
1/2-1 Tablespoon Bourbon
1 tsp of sugar

Coo turnips (25-30 minutes until fork tender)--drain water. Add all ingredients and mix with a mixer.

Thanksgiving meatless loaf from fatfreevegan.com

(this is good--but I have found another recipe that cooks up better for me and it is very good and it is found here;=--    http://nannykimsrecipes.blogspot.com.au/2010/03/lentil-loaf-from-dr-esselstyn.html

However we did really loved this one pictured above. It doesn't look as pretty as fatfreevegan's but it does taste really good. We used the gravy she refers to on the link I give below which will give the meatless gluten free loaf recipe. My hubby said it is the best meatless loaf he has had and he went back for seconds and then took some to work today! Mine took a lot longer to bake than hers because I put mine in a pan! She doesn't---so go look at hers. The only thing I changed is I had no quinoa flakes so I used oatmeal (you can buy GF oats). Here is her link with the recipe:
http://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html

I cooked this again , not using a pan. Here is a picture below of it NOT COOKED

We love this recipe and we enjoy it very crusty on the outside.

Impossible sweet potato pie (gluten free)

I found this online and now I forget where! I like this--it is easy and tasty. This is my version

2 cups of sweet potato
1/2 cup brown sugar
1/4 cup agave nector (I think original recipe called for just 1 whole cup sugar)
1/4 cup buckwheat (this is GF)
1/4 cup brown rice flour
2 tab tapioca flour
1/2 tsp Xanthan gum
2 tsp Baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 tab light olive oil
1 cup almond milk
1-2 tab bourbon
1 tsp vanilla
2 eggs or equivalent (ie flaxseed in water)
2 tab maple syrup

Mix all together and pour without a crust into a slightly greased pie pan and bake 375 for 45 minutes. Lower to 350 and cook 5 to ten minutes or until knive inserted comes out clean. Will fall as cools. Cool overnight for best flavor or at least 4 hours in frig.

Curried Butternut Squash and Apple soup (crock version too)

I GOT THIS FROM MY DAUGHTER---I DIDN'T USE THE BEANS OR THE CHICKEN AND IT WAS A LIGHT REFRESHING SOUP. WOULD BE NICE TO SERVE BEFORE THANKSGIVING MEAL. I FORGOT TO TAKE A PICTURE!!!



This was DELICIOUS. Kind of different b/c the apples make it sweet.

Curried Squash and Apple Soup
Ingredients
3 cups fat-free, less-sodium chicken broth
2 cups chopped onion (about 1 large)
2 teaspoons minced garlic
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon salt (or less)
1 teaspoon red curry powder (I used yellow curry)
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 pounds cubed peeled butternut squash (3 cups)
2 medium apples, cored, peeled, and diced (1 pound, 2 cups)

you can add near end:
1 can Northern beans, drained (I OMITTED)
2 cooked chicken breasts, shredded (I OMITTED)

Preparation
Saute onion and garlic in 1-2 Tb olive oil until soft, add remaining ingredients, bring to boil, reduce heat and simmer for 20 minutes or until squash is tender.

OR

Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender. Add chicken the lasts 20 minutes of cooking.



Place half of squash/apples/beans in blender and process until smooth. Then puree the rest. They say to puree the whole thing other than the chicken.

Balsamic Root Veggies/ Sweet potatoes,parsnips,carrots for the crockpot

This was yummy and I may do it for Thanksgiving. I found this in Southern Living November 2010. The dried cranberries and seasonings make it very good.

Makes 6-8 servings. Hands on time 25 min. Total time in crock 4 hours , 25 min

1 & 1/2 lb sweet potatoes
1 lb parsnips
1 lb carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries (I may even like a bit more!)
1 Tbs light brown sugar
3 Tbs olive oil
2 Tbs balsamic vinegar
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1&1/2 inch pieces. Combine parsnips, carrot, onions, and cranberries in a lightly greased 6 quart slow cooker; layer sweet potatoes over top.

2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir).

3. Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley if desired right before serving. If you eat bacon it says you can sprinkle with it.

Chicken soup (Eowyn) for Fall

My daughter sent me this recipe--not sure where she got it. It is a Fall recipe since it uses turnips and parsnips along with some nice ginger!

Serves 6 Hands-On Time: 25m Total Time: 55m
Ingredients

2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons ginger grated fresh ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1 1/2 cups)
1/2 teaspoon Kosher salt
1 2- to 2 1/2-pound rotisserie chicken (I used breasts and thighs of fresh chicken)
1/2 cup frozen peas
4 scallions, sliced
4 biscuits, store-bought or made from a mix (optional)

Optional -kale

Optional- cooked rice or cooked noodles can be added

Directions

If using fresh chicken cook any way you desire.

Meanwhile:Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.

Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.

Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using. You can also add kale near the last 5 minutes.

NOTE: If you are gluten free check ingredients on the rotisserie chicken- some are gf and some not)

Pumpkin pancakes (gluten free and regular)

I found this in a Celiac newsletter and it is so yummy I ate them without anything added on them. Here is their recipe and you can most likely use regular all purpose flour if you don't need to be gluten free. SINCE I USED BOB'S GF PANCAKE MIX I PUT CHANGES BELOW IN CAPS.

Ingredients:
1 1/4 cup Jules Gluten Free all purpose flour (I used ONE and a Half cups of BOB'S GF PANCAKE MIX INSTEAD)
1 tsp. baking powder, gluten-free (OMITTED SINCE I USED PANCAKE MIX)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 large egg or egg substitute (¼ cup mashed banana works well here)
2 Tbs. canola oil (I USED 1 TAB OF OLIVE OIL LIGHT WITH THE PANCAKE MIX)
1 Tbs. brown sugar, packed (OMITTED SINCE I USED ALMOND MILK WHICH IS SWEET)
1/2 cup puréed pumpkin
1 1/2 cup milk (dairy or non-dairy) (I ONLY USED 3/4 cup ALMOND MILK)
1/2 cup raisins, cranberries or chocolate chips (optional) (I just dotted EACH INDIVIDUAL PANCAKE WITH A FEW GOLDEN RAISINS AS IT WAS COOKING)
High heat cooking oil for the pan

Directions:

Sift the flour, baking powder and spices together and set aside. (i OMITTED SIFTING)

Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using.

Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface.

Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown.

Serve warm with maple syrup or confectioner's sugar.

Moroccan vegetable stew for crockpot

Makes a huge pot--found this at myrecipes.com

"This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous (or use RICE to be gluten free and a dollop of plain yogurt if you eat dairy). Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker." It took me 4 hours on high. You want the veggies to not be over cooked.

Yield: Makes 12 cups; 6 to 8 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne NOTE--I ONLY USED 1/8 TSP AS THIS WOULD BE HOT WITH 1/2
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup or so of cabbage if desired
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants (it is also good without the currents and almonds)
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

This is also good with Cabbage and about 2 cups of cooked rice (I add the rice at the end)

Preparation
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook( I think it would be good to do the onions with this next time), stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, HIGH IS FOUR HOURS AND LOW WOULD BE 8 to 9 hours.

4. I prefer not to do the blender bit at all---I like it as is...but you can Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls. In this pic I ONLY DID 2 CUPS CAUSE I LOVE THE WHOLE VEGGIES.---as I said I like to not blend it at all add add 2 cups cooked rice.

Tomato soup

This is nice this time of the year. I found it in a Christmas mag. and they used slices of bread cut like Christmas trees and baked in the oven for ten to twelve minutes (with Italian sesoning) and floated them as one large crouton in each bowl. You can cut this recipe in half. The full recipe makes ten cups.

olive oil

3 garlic cloves minced

2 (28 oz ) cans crushed tomatoes

1 (14 oz) can low sodium chicken broth (or if vegan a substitute)

2 (12 oz ) jars roasted red bell peppers drained

1 TBS sugar (I didn't use this--could use a bit of Agave nectar if you want to sweeten)

1-2 tsp of Italian seasoning

2 cups almond milk (or 1/2 and 1/2 if desired)

1/4 tsp ground red pepper (if desired)

1/4 tsp freshly ground black pepper

Christmas Croûton (if desired)

Place oil in pot over med heat. Add garlic and saute 1 minute until slightly golden. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally over low to med heat for 30 minutes. Remove from heat and let cool for ten minutes.

Process mixture in batches in the blender until smooth. Stir in milk. Stir in ground red and black pepper if using. Serve with croûton.

Vegetarian stuffed cabbage

This is what it looks like before cooking. HOWEVER I FORGOT ONE OF THE INGREDIENTS!!!

THIS ABOVE IS THE FILLING AND IT IS SO YUMMY THAT I KEPT EATING IT AND FORGOT TO ADD THE RICE THAT IS CALLED FOR IN THE RECIPE!!!

I THINK THIS IS SO YUMMY BY ITSELF. IT WOULD BE GOOD JUST MIXED UP WITH COOKED CHOPPED CABBAGE AND RICE with or without the tomato sauce AND WOULD SAVE TIME TOO. LIKE I HAVE SAID, I FORGOT THE RICE!!! I OMITTED THE ANISE SINCE I DON'T USUALLY LIKE THAT FLAVOR.

FOUND THE BASIC RECIPE FROM MYMOMMYMAKESIT (BUT SHE USED CHARD).

Cook one cup of rice in two cups of stock or water (NEXT TIME I WILL NOT FORGET!)

Finely chop and saute until soft

1/2 medium onion
2 cloves of garlic
1 jalepeno pepper(I substituted a chopped red radish since I had no jalapeño--this was good!
1 bell pepper
1/4 cup of mushrooms
1/4 cup of carrot

Lightly brown
1 1/2 cups cooked lentils (I USED RED LENTILS--THE ARE GOOD FOR THIS PURPOSE AND COOK IN 15 MINUTES AND ARE MORE TENDER)

Add to this
1/2 tsp of allspice powder
2 ground star anise pods (ME--OMIT)
1/4 cup of golden raisins (I might want a bit more--I love these)
1/4 cup of toasted and coarsely chopped walnuts
1/4 cup of chopped fresh parsley or dill
salt and pepper to taste

Mix all of the above ingredients in a bowl and set aside

Remove the thick stalk/stem from CABBAGE leaves
Steam each one until just wilted (ME ABOUT 5 MINUTES)
Blot dry with a paper towel and set aside

Place one leaf on a flat surface

Sppon 2 TBSPS of filling onto the center of the leaf

Bring the tip and tail of the leaf over the filling, then one side, roll, tuck under the other side, and place "seam" side down into large buttered baking dish

Repeat with the other chard leaves

Combine 1 cup of spaghetti or tomato sauce with 1 cup of stock (I MIGHT WANT A BIT OF VINEGAR NEXT TIME SINCE I LIKE IT A LITTLE MORE TART BUT SPRINKLING WITH BALSAMIC VINEGAR WHEN SERVING IS GREAT TOO)

Pour over you rolls until they are just barely covered with liquid

Bake at 350 degrees for 1 hour (I covered mine--but hers may not have been covered --look at her link)

Garnish with fresh lemon juice (OR SPRINKLE WITH BALSAMIC VINEGAR IF DESIRED)

Serve with a dollop of sour cream and a nice green salad.