banana oatbran/cornmeal muffins (, dairy free, no added oil

These are gluten free if as a celiac you can have oats. I have no problem with oats (Bob's makes a gluten free oatbran), but some have trouble with them--there is still controversy over oats.

2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran(Bob's gluten free)
4 tsp baking powder

1/4 or 1/2 teaspoon salt to taste
2 cups almond milk
1/2 cup of applesauce

1 banana mashed with some cinnamon sprinkled over it

1/2 tsp vanilla

1 tsp or so agave nectar

handful of raisins

Mix dry ingredients. Add wet ingredients (add raisins last). Place in 12 cup muffin tin. Preheat oven to 400 but turn down immediately to 350 when you place the muffins in oven. Cook 15 to 20 minutes. Or until toothpick comes out clean

Note to self-- instead of oat bran i have used a cup of whole rolled oats and enough quick oats to thicken and reduced milk to a cup and a half. Another good recipe and moist: https://nannykimsrecipes.blogspot.com/2023/08/corn-oat-muffins-no-oil-or-dairy.html?m=0

Kitchri (red lentils and basmati rice serve on soft taco

Nice flavor--this is an Indian dish I found in my Indian cookbook

serves 4-6

scant 1 & 1/4 cups basmati rice

2 tab oil (optional)

1 large onion, finely chopped

1 & 1/4 cups red split lentils (I just used red lentils)

2 tsp garam masala

1 and 1/2 tsp salt, or to taste

pinch of ground asafedtida (I didn't have)

2 tbsp chopped fresh cilantro (if desired)

chapatis and raita to serve (I used soft corn tortilla)

Rinse rice and let soak 30 minutes (I didn't do this). Place oil in pan and saute onion for 5-8 minutes, stirring frequently, until golden brown.

Stir in rice and lentils aong with the garam masala, salt, and asafetida, and stir for 2 minutes (I just added it with the water). Pour in the water and bring to a boil, stirring.

Reduce heat to low (as low as possible) and cover pan tightly. Simmer without lifting lid for 20 minutes until grains are tender and liquid is absorbed. Re-cover the pan, and turn off the heat, and let stand for 5 minutes

Use 2 forks to mix the cilantro and adjust the seasoning, adding more salt if needed. Serve with chapatis and raita or use soft tortilla (I used the corn kind) (if you don't do dairy you can do a salsa)

For raita recipe go here: http://simplyrecipes.com/recipes/cucumber_mint_raita/ this is a yogurt, cucumber mint recipe

Cucumber Mint Raita Recipe

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

INGREDIENTS

• One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
• 2 cups plain whole milk yogurt
• 10 large mint leaves, thinly sliced* (can sub cilantro)
• 1/2 teaspoon ground cumin**
• Pinch of cayenne
• Pinch of paprika
• Salt and pepper

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

METHOD

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Yield: Makes 2 1/2 cups.

taco sauce

I found this online. The reference is at the bottom. I did use less of the hot ingredients on mine!

• 3 -4 tablespoons olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried red pepper flakes (or to taste)
• 1/2 teaspoon dried oregano
• 3 -5 teaspoons chili powder (or to taste)
• 1/2 teaspoon dried basil
• 2 -4 teaspoons cumin (can use more to taste)
• 1 tablespoon fresh minced garlic (or to taste)
• 1/3-1/2 cup salsa
• 1 cup tomato sauce (or use crushed tomatoes)
• 1 cup beef broth or 1 cup water mixed with beef bouillon powder or 1 cupjust use water
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1 teaspoon ground pepper (or to taste)
• 1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

irections:

1. 1
   Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
2. 2
   Add in fresh garlic and saute for 2 minutes.
3. 3
   Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
4. 4
   Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
5. 5
   Adjust all spices to taste then season with seasoned salt and pepper to taste.
6. 6
   Mix in sour cream if using and heat through (do not allow to boil).
7. 7
   OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Read more: http://www.food.com/recipe/kittencals-red-enchilada-or-taco-sauce-168653#ixzz1VIa6ut65

Re-fried beans with quinoa

Another way to have quinoa is to follow the recipe on the package for cooking a cup of dry red quinoa. You can cook it with some seasoning such as cumin, coriander, garam marsala, curry, basil, etc. Then after it is done mix with a can of re-fried beans and some picante sauce. Serve over baked potatoes or with soft tortillas etc.

Good with taco sauce here:

http://nannykimsrecipes.blogspot.com/2011/08/taco-sauce.html

Mango/Pear combo

Note to self: good dessert is fresh sliced mango/ fresh sliced pears (with skin on) sprinkled with cinnamon.

Pad Thai from McDougall

Really nice. This was in McDougall's quick and easy cookbook.

8 ounces uncooked rice noodles

3 tablespoons of soy sauce

2 tab rice vinegar (go easy--otherwise it can make it a bit tart--could do a tad less)

2 tab lime juice

1 tab ketchup (I forgot and I liked it without it but would add some sweetness which is needed)

2 teaspoons of sugar

1/4 tsp crushed red pepper (I used 1/8, but more would be ok too)

1/3 cup water

4 green onions, chopped

1/2 tsp minced fresh grlic

1 6.5 ounces package of Smoked Tofu thinly sliced (I just used some extra firm Tofu that I browned in my pan

2 cups mung bean sprouts

1/2 cup shredded carrots

1/4 cup cilantro if desired

2 tab chopped peanuts (optional)

Place the noodles in a bowl and cover with hot water. Soak of ten minutes. Drain.

Combine the soy sauce, rice vinegar, lime juice, ketchup(if using) sugar, and red pepper in a bowl. Mix well and set aside.

Place the 1/3 cup water in a nonstick frying pan. Add the green onions and garlic. Cook, stirring frequently , for 3 minutes. Add the tofu, bean sprouts, and noodles. Cook for 2 minutes. Add the sauce mixture. Cook and stir for another 3-4 minutes until heated through. Transfer to a serving platter. Sprinkle with carrot, cilantro, and peanuts if desired. Serve at once.

Note. I added the carrots to the end of the cooking time. My hubby doesn't like cilantro so I didn't add it

Watermelon salsa from country living

A nice and different salsa. I may use this as a salad to go with my tofu curry too!. You can serve this with chips.

Prep time 20 minutes plus chilling. Yields 3 cups

2 cups seeded finely chopped watermelon

1/2 cup finely chopped peeled cucumber

1/4 cup chopped red onion

1/4 cup finely chipped sweet red pepper

1 jalapeno pepper seeded and minced (I didn't have one)

1/4 cup minced fresh cilantro

1 Tbsp minced fresh basil

1 Tbsp minced fresh mint

2 Tbsp honey

1 tsp lime juice

In large bowl combine everything drizzling with honey and lime juice--tossing gently to coat. Refrigerate for at least one hour.

Tofu curry

Easy to make --I used some left over chunky vegetable soup (see here) to make this. Serve on rice.

1 block of Tofu

Veggies from soup (here) or cooked eggplant, potatoes, carrots, string-beans, cauliflower , zucchini, summer squash and green pepper in nice chunks.

1 onion

1 can coconut milk (light) around 15 ounces

1 tsp fresh ginger

1 tsp garlic minced

1/2 teas sugar

1-2 tsp chili paste

1/4 cup basil

1-2 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp mustard seed (I just used a pinch or so of ground mustard)

a pinch of curry powder

grated lime and a bit of the juice to taste

salt and pepper

olive oil

1-2 tab cornstarch

cashews and or peanuts

I sauteed the tofu in a non-stick ceramic pan until browned. Remove and set aside.. Add a bit of oil to pan and place seasonings (garlic, ginger, sugar, chili paste, turmeric, cumin, coriander, mustard, curry --heat it up. Add the chopped onion and simmer till soft (can add a little coconut milk while you do this.

Add the rest of coconut milk (and if using the left over soup add some broth from the soup. Add the veggies and lime and basil and salt and pepper all to taste and add the tofu. You can thicken it if needed by making a paste with the cornstarch and a bit of the broth. Add this to the rest of the mixture and heat to thicken. Add cashews and or peanuts of desired and serve on rice.

Gourmet Chicken (Ann's)

This is very tasty and good served on rice (note--not low in fat because of the oil)

1/3 cup red wine vinegar (I used 1/4 cup)

1/3 cup olive oil (I used 1/4 cup)

1/2 cup apricot jam

1/3 cup capers and a little of the juice (I used 1/4 cup)

1/2 cup sliced Spanish olives

1/2 cup brown sugar

1/2 cup white wine (dry)

1/3 cup chopped cilantro (I was out and used a bit of dried)

5 garlic cloves, minced

4 boneless skinless chicken breasts browned in 2 tbs of oil (I used the tenders)

Combine all ingredients except chicken. Stir until mixed.

Heat oven 350

Season chicken with salt and pepper. Brown chicken in oil on each side. Pour mixture over chicken. Bake in a 12 by 7 inch pan for 20-30 minutes or until internal temp of chicken reaches about 180. Serve over rice!

Quick chunky vegetable soup

Only takes minutes--nice for lunches

1 box (32 ounces) vegetable broth

1 box (32 ounces) chicken broth

5-7 small red potatoes chopped in chunks

3 -4 carrots cut in chunks

1 zucchini cut in chunk

1 summer squash in chunks

1 onion in chunks

1 small Japanese eggplant in chunks

a hand full of green beans cut in 1/2

parsley

1 green pepper cut in chunks

some cauliflower in chunks

Italian seasoning

basil leaves

rosemary

salt and pepper

Place broth in pot and heat while cutting up veggies. I put the potatoes, carrot and onions in first adding the rest. It was cooking as I added the veggies. After adding all the veggies I only cooked it for about 5 more minutes and everything was done.

Green bean and nectarine salad--fam circle

A different salad

1 medium sweet onion, sliced

1 Tbsp. olive oil

1 pound green beans, trimmed

1 tsp. snipped fresh rosemary

1 clove garlic, minced

2 peaches or nectarines

1 tbsp lime juice

In a 12 inch skillet cook onions in hot oil over med heat for 5 minutes or till starting to get soft. Add beans, rosemary, garlic and a pinch of salt. cover and cook ten minutes or until crisp tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold.

Burrito Casserole

This is not the best picture, but this was a very tasty dish and easy to make. Plus there is an advantage in that you can make it ahead. We did not use the cheese called for and it was still fantastic. I found this is family circle mag--

6 servings

Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in oven. (I microwaved mine a bit after taking out from the refrigerator).

2 packages (8.8 ounces each) fully cooked brown rice (I used around 4 to 5 cups of cooked brown rice

I didn't have these packages and was unsure how much to use.

1 jar (15 1/2 ounce salsa) _I used mild

1/2 teaspoon dried oregano

1 can (15 ounce) refried beans

1 package (10 ounce) frozen corn, thawed

1/2 teaspoon chipotle chili powder (I used chili powder)

1/2 teaspoon ground cumin

1 and 1/2 cups shredded reduced fat taco cheese blend (I OMITTED)

2 packages (10 ounce each ) frozen chopped spinach, thawed and squeezed dry (I used less and just put it in semi thawed--I did have to cook it longer)

3 tab chopped cilantro if desired

1. In a large bowl, combine rice, salsa, and oregano.

2. In second bwol combine refried beans, corn, chile powder and cumin.

3. Coat a 12 by 8 by 2 inch baking dish with nonstick cooking spray (I USED A 2 QUART CASSEROLE DISH)

4.Spread half the rice mixture evenly in dish. Layer refried bean mixture and half the cheese (if using) over rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese (if using).

5. Cover with plastic wrap and refrigerate for up to 2 days or cook uncovered right away.

6. Heat oven to 350 degrees. Bake, uncovered for 35 minutes or until internal temperature gets to around 140 degrees. Sprinkle with cilantro before serving.

baked spaghetti--vegan style

This was delicious and an easy way to make a good sized batch.

8 to 16 oz) of spaghetti noodles (these above are gluten free quinoa noodles--great because quinoa is a complete protein.

1 or 2 good sized jar of marinara (I used one that was probably 26-28 ounces--it was a good quality one too which makes a difference) It depends how much noodles you use and how much sauce you like.

1 onion

2 cloves of garlic minced

1 green bell pepper

1 jar of mushrooms (or fresh, sliced and cooked)

1 zucchini squash sliced

nutritional yeast (gives it a cheese like flavor and good for you too)

Cook spaghetti noodles till almost done

Cook onions, garlic, pepper, mushrooms, squash until just done

Mix the sauce, the noodles and the veggies together. Place in a large 2 or 3 quart casserole sprinkling nutritional yeast as you add it into the casserole dish (I put it in in batches so I could alternate the yeast.) After placing in the casserole sprinkle additional nutritional yeast.

Bake covered at 350 for about 20 minutes or until nice and hot. I had placed mine in the refrigerator and cooked it later so the time will vary depending on how you do it. Could be as fast as 15 and as long as 30 minutes depending on if you cook immediately or after refrigerating it.

Chickpeas in coconut milk

Not the best of pictures, but this is quick and tasty. It would also be good with added veggies such as peas or broccoli. It is from the cookbook called, "Indian".

Serves 4

Ingredients:

generous 1 cup water

10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)

14 oz/400 g canned chickpeas, drained and rinsed well

generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)

1 tsp salt

2 tab oil

4 large garlic cloves, finely chopped or crushed

2 tsp ground coriander

1/2 tsp ground turmeric

1/2-1 tsp chili powder

juice of 1/2 lemon

Indian bread, to serve (optional)

Method:

1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk)

2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.

3. Fold the aromatic spiced oil into chickpea mixture. Stir in the lemon juice and remove from heat. Serve immediately with bread.

Cauliflower, egglplant & green bean korma

Another good Indian type dish. DON'T LEAVE out the MINT--it really adds to the flavor!

Serves 4-5 Got this from a cookbook called , Indian.

Ingredients:

generous 1/2 cup cashews

1 & 1/2 TBSP garlic and ginger paste (I just used fresh and added some water)

scant 1 cup water (I used almond milk)

4 tab oil (I used less)

1 large onion

5 green cardamom pods, bruised (I had to use some ground cardamom)

1 cinnamon stick, broken in half

1/4 tsp ground turmeric

generous 1 cup of heavy cream (I used almond milk and none of the above water--coconut milk would be good too!)

5oz/140 g new potatoes, scrubbed and chopped into 1/2 inch pieces

1 & 1/2 cups cauliflower florets

1/2 tsp garam masala

5 oz/140 g eggplant, chopped into 1 inch chunks

5 oz/140 g green beans, chopped into 1 inch lenghs

salt and pepper to taste

chopped fresh mint to garnish

Method

1. Heat pan. Add cashews and stir until they start to brown. Remove from skillet.

2. Put nuts with garlic and ginger paste and 1 tab of water (I used more water since I used fresh

garlic and ginger). Grind in spice grinder or blender and process to a course paste.

3. Place 1/2 the Oil in pan. Brown onion over med high heat until golden.

4. Add the nut paste and stir for 5 minutes.Stir in the cardamom, cinnamon stick and turmeric.

5. Add the cream (or milk and water if using). Bring to boil, stirring. Reduce the heat to very low , cover, and simmer for 5 minutes.

6. Add the potaotes, cauliflower, and garam masala and simmer, covered, for 5 minutes. Stir in the eggplant and green beans and simmer for an additional 5 minutes, or until veggies are tender (I may have turned it down to low, but mine took about 20 minutes!). Check to make sure it isn't sticking--I used a non-stick ceramic lined pan.

7. Taste and add salt and pepper and sprinkle with the MINT!!

Oatmeal Raisin cookies (healthy-McDougall)

A mcdougall recipe. When we first made these we felt they were not sweet enough. But then we loved them and they even seem better the next day. We do like more raisins and walnuts which you add at the end. Also we prefer them less flattened. So you can experiment --you don't have to flatten with the fork.

NOTE: SEE AT THE BOTTOM OF THIS RECIPE (PICTURED)--A MUCH EASIER COOKIE AND VERY YUMMY.


Oatmeal-raisin Cookies

These are your traditional oatmeal-raisin cookies, but without eggs, dairy, oil, salt, refined flour or sugar. Instead, this recipe uses oats, flax seeds, cashews, bananas and dates.
¾ cup water (note--it may need a tablespoon or so more see directions)
6 medjool dates, pitted
½ cup raw cashews or pecans
1 cup rolled oats
2 cups rolled oats, ground into flour (see note below)
3 tablespoons flax seeds, ground
¾ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (more--I like 1 & 1/2)
½ teaspoon nutmeg (me less, 1/4 tsp)
4 tablespoons lemon juice
3 teaspoons lemon zest
½ ripe banana, mashed with a fork
1 teaspoon vanilla extract
¾ cup raisins (I like these with more raisins-a cup at least)
¾ cup roughly chopped walnuts (optional) (more is good)

Preheat oven to 350. Line a baking sheet with parchment paper (or use a non-stick cookie sheet) and set aside. Place the pitted dates and cashews in a bowl with the ¾ cup of water and soak for 30 minutes.(I don't wait the whole 30 minutes )

While the dates and nuts are soaking, combine all of the dry ingredients (whole oats, ground oats, flax, baking soda, baking powder, cinnamon and nutmeg) in a large bowl and mix thoroughly with a fork.

In another bowl, combine wet ingredients (lemon juice, zest, banana and vanilla). (I actually blend the banana with the date stuff) .Blend the soaked dates, cashews and their water in a high-speed blender until smooth; add this mixture to the bowl of wet ingredients, and combine. Add the bowl of wet ingredients to the bowl of dry, and mix thoroughly, adding in the raisins and walnuts last (add a little water as needed if dough is too dry).

Using a one-tablespoon measure, place a scoop of cookie dough on the baking sheet and press down gently a couple times with a fork (optional). Bake for (me more like 11 minutes)15-18 minutes on the middle rack, until cookies are lightly browned on the bottom and around the edges. Remove from oven and let sit for 5 minutes before transferring to a cooling rack.

Notes: Regular, whole rolled oats work best (as opposed to quick or instant oats). / A Vitamix or Tribest Personal Blender both work well to blend the nuts and dates, and grind oats into flour. / If you’ve never used fresh nutmeg, this would be a great opportunity to pick some up in the bulk section of Whole Foods and try it. / To zest lemons and nutmeg, use a fine grater, such as a Microplane. / These cookies are not overly sweet; if you’d like to add more sweetness, add two more dates to the recipe.
Preparation: 30 minutes; cooking time: 18 minutes; makes: 25-30 cookies
2011 John McDougall All Rights Reserved
Dr. McDougall's Health and Medical Center
P.O. Box 14039, Santa Rosa, CA 95402
http://www.drmcdougall.com

IN THE COOKIES BELOW I OFTEN KEEP THEM FROZEN AND NUKE ONE FOR 17 SEC




FOUND: https://www.pinterest.com/pin/209910032619842275/

Also if you like chocolate and peanut butter try these https://nannykimsrecipes.blogspot.com/2022/08/chocolate-peanut-butter-oat-cookies.html?m=0

Garden peas and Tofu in chili-tomato sauce (Indian dish)

This is great served with new potatoes as a main meal. I love the flavors in this dish. From INDIAN cookbook

Ingredients:

4 TbSP olive oil

9 oz/250 g. Tofu (or Paneer) I used a bit more!

4 green cardamom pods bruised (I just used ground cardamom)

2 bay leaves

1 onion , finely chopped

2 tsp garlic paste (I just used fresh minced garlic)

2 tsp ginger paste (I just used fresh grated ginger)

2 tsp ground coriander

1/2 tsp ground turmeric

1/2 to 1 tsp chili powder

5 & 1/2 oz. 150 g, canned chopped tomatoes (I used a bit more)

scant 2 cups warm water plus 2 TBSP of water

1 tsp salt, or to taste

1 & 1/4 cups frozen peas

1/2 tsp garam masala

2 tbsp light cream (I used almond milk)

2 tbsp chopped fresh cilantro leaves (I had to use dried)

Method:

1. Heat 2 tab oil in medium non-stick saucepan over med heat. (I don't have a non stick and tried it in my iron skillet. I ended up having to place it under my broiler to get it to brown). Cook until evenly browned. Be careful as it tends to splatter in hot oil. Remove and drain on paper towels.

2. Add the remaining oil to pan. Reduce heat to low. Add the cardamon and bay leaves and let sizzle gently for 20- 25 seconds. Add the onion, increase heat to medium and cook, stirring frequently for 4-5 minutes, until onion is softened. Add garlic and ginger pastes and cook, stirring frequently for an additional 3-4 minutes, until onion is pale golden in color.

3. Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring for 3 minutes, or until the oil separates from the spice paste.

4. Add the scant 2 cups of warm water and salt. Bring to boil, then reduce the heat to low and simmer, uncovered, for 7-8 minutes.

5. Add the Tofu (Paneer) and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro and remove from the heat.

Indian Potatoes with Cauliflower--garlic and chili flavored

This is a yummy dish. I found it in a cook book called INDIAN. It has some cool flavors. The way the veggies are cooked are nice too, because they aren't over cooked! Serves 4

Ingredients:

12 oz/350 g. young , waxy potatoes (I just used new red)

1 head of cauliflower

2 tbs olive oil

1 tsp black or brown mustard seeds (I had to use mustard powder)

1 tsp cumin seeds (Note--seeds-not ground cumin)

5 large garlic cloves, lightly crushed then chopped (I just minced mine)

1-2 fresh green chilies, finely chopped, seeded if you like (I had to use some in a jar )

1/2 tsp sale, or to taste

1/2 tsp ground tumeric

Method:

1. Cook potatoes with skin on in pan with boiling water for 20 minutes. Drain and soak in cold water for 30 minutes. Peel them if desired or leave peels on. Cut so they are about the size of your cauliflower florets.

2. Meanwhile divide cauliflower into about 1/2 inch/1 cm florets and blanch in a large saucepan of boiling salted water for 3 minutes. Drain and plunge into iced water to prevent additional cooking , then drain again.

3. Heat oil in medium saucepan over medium heat. When hot , but not smoking, add mustard seeds, then cumin seeds. Remove from heat and add the garlic and chiles. Return to low heat and cook, stirring, until the garlic has a light brown tinge.

4. Stir in the tumeric, followed by the cauliflower and the potatoes. Add the salt, increase the heat slightly and cook, stirring , until the vegetables are well blended with the spices and heated through. Only takes a short time!

5. Stir in the cilantro , remove from the heat, and serve immediately.

Crock-pot Pilaf from Hallelujah holiday recipes

I liked the flavor of this and I cooked it on low for about 6 hours which was really too much in mine--a little gooey--but very nice flavor. We added after cooking some Chinese 5 spice and some salsa--so lots of ways to mix it up!

This is for a four quart crock pot.

2 & 1/2 cups water or vegetable stock

16 ounces tomatoes peeled and chopped (or salt-free tomato sauce

1 medium ripe bell pepper seeded and chopped

1 large clove garlic (or 2 small) peeled and minced

2/3 cup ripe black olives sliced

1 & 1/2 cups raw (uncooked) Basmati rice

2 tsp All purpose seasoning

1/4 tsp Celtic sea salt

optional: Chinese 5 spice seasoning and salsa

Place all ingredients in crock pot and stir well. Cover and cook on low 6-9 hours or high 3 hours. Serve with a heart salad and bread if desired. Serves 3 Can add salsa chinese 5 spice at the end or green onions and sour cream etc

Tu-no Salad Wraps--McDougall

;




This is wonderful and better for you than tuna--I will have this a lot this summer! You can do half of this too. (I only made 1/2 and it was a good amount for the two of us) From McDougall newsletter

Tu-no Salad Wraps

Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the Tu-no salad is wrapped in warm corn tortillas and steamed collard leaves.

2 15-oz. cans chickpeas/garbanzo beans
4 ribs celery, diced
½ red onion, diced
2 tablespoons chopped fresh basil (I had only dried so used less--still good!)
¼ cup curly or Italian parsley, chopped
1 avocado, small diced (optional)
½ cup water
½ cup raw, plain cashews
3 tablespoons lemon juice
2 teaspoons apple cider or rice vinegar (I used rice vinegar--milder and better)
1 tablespoon prepared/wet mustard (I had Dijon so used a bit less)
½ teaspoon garlic powder
Salt and Pepper to taste (ME)

1 bunch collard greens
1 package corn tortillas

Place the drained chickpeas into the bowl of your food processor and pulse briefly, just until beans are broken up and sticking together slightly. Scrape this into a large bowl and toss with the celery, onion, basil, parsley and avocado.

Blend the dressing ingredients (water, cashews, lemon juice, vinegar, mustard and garlic powder) in a high-speed blender until smooth. Add this to the bowl of garbanzos and vegetables, and mix thoroughly. Serve in corn tortillas or wrapped in collard green leaves. (To prepare leaves: after washing the leaves and trimming the thick stem end, place each leaf in almost-boiling water for 1 minute to soften; remove and pat dry before filling and wrapping. Tuck or trim ends, then cut in half.

Notes: For a salt-free mustard, look for Westbrae Natural brand. / For salt-free canned beans, look for Eden brand. / Look for corn tortillas that are made with only corn, water and lime as their ingredients.
Preparation: 15 minutes; cooking: just a few minutes for the collard leaves; serves: 6

Garden Three-Bean Salad with fresh French Dressing--edamame

I found this in Better Homes and Garden and I love the crunchy texture and freshness of this salad. Makes a nice lunch or snack.

2 cups green string beans

8 cups mixed geens

2 cups shelled sweet soybeans (edamame) , thawed

1 cup canned white beans such as cannellini 0r northern beans, rinsed well

1 cup radishes quartered or sliced

fresh black pepper

1 recipe Fresh French Dressing (below)

1. In microwave safe bowl combine green beans with 1/4 cup water can add a bit of salt. Cook for 3 -5minutes. Set aside and allow to cool.

2. Place salad greens in a large salad bowl; add green beans, edamame, white beans, radishes. add some of the dressing and toss gently. Pass remaining dressing. Makes 8 servings (or less if having as a lunch).

FRENCH DRESSING

In a blender combine 2 medium tomatoes (halved and seeded--I didn't bother seeding); 1/4 cup olive oil ( I only used about a tablespoon since I am cutting back), 2-3 tbsp red wine vinegar; 2 tbsp tomato paste (I used ketchup), 1 tbsp fresh tarragon (I used about 1 tsp dried fresh would be better), and 2 tsp dijon mustard. Cover and process until blended. Season with salt and pepper.

Quinoa with seasonings and lamb

This was red quinoa . I used a cup of uncooked red quinoa and rinsed it and cooked it in 1 and 1/2 cups of water (I added a bit more as it was cooking). I cooked it for 20-25 minutes and threw in about 1-2 tablespoons of cooked lamb that I had in the freezer with the following seasonings:

mint
cumin
chili
cinnamon
coriander (ground)
salt
ginger (ground)
onion flakes

I added the seasoning to taste--using more of the ginger and cumin than the rest.

I served it with chopped cucumbers and tomatoes. It would look prettier if you chopped these more evenly and put some mint leaves on it ;-) Makes 3-4 servings.

PS. Raisins in place of the lamb might be good. I will have to try sometime. I think I may try this with some coconut too. Black beans would be good with this too.

Ps. If reheating a little olive oil would be good

Zucchini pasta--

Yummy and oh so good for you! No cooking!! so fantastic for summer!!!
asta alla Checca – you can see a video demonstration on youtube and recipe follows below--quoted from her. This uses a spiroli (spelling?) but you can uses a potato peeler on the squash if you want to.
Serves 2

If listening to the youtube video turn music off located on the side bar to right

One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca.

Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator.

2 large zucchinis
2 large tomatoes, diced, heirloom if possible
or heirloom cherry tomatoes (I used 3 big ones from farmer's market)
1 clove garlic, minced or crushed
1/2 cup raw olives, coarsely chopped (I used black, and green)
? cup capers (I omitted)
1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
15 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil, or to taste(if want low fat use fat free Italian dressing to taste instead)
Himalayan salt to taste
Freshly milled black pepper to taste
Chili flakes, (optional)

Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.

Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.

To Serve
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.

OOPTIONAL:

Cashew Parmesan Cheese
1 cup cashews
1 clove garlic
Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.

 This is what the gadget looks like but you can use a peeler.

 It is easy to clean with a toothbrush. You can get it from Amazon. Here and it is called the

World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer

 You have to place the veggie smack on this little hole area. I didn't realize this at first! One you do it takes minutes.
Great dish for the summer as no cooking!!