Black bean salsa

 

Easy and nice. Also-Nice with sliced avocado right before serving.

Mix all together// better to make ahead a few hours to get the flavors blended. 

Note: had this recipe in a notebook and I found it online some years ago, but I can’t find the link.

Vegetable rice casserole

 A beautiful veggie filled rice casserole!! Found the dish here

https://12tomatoes.com/one-pan-rice-vegetables/#recipe

What a wonderful way to have fresh veggies and rice!

INGREDIENTS

• 1 1/2 cups jasmine rice, uncooked
• 1 1/2 cups chicken or vegetable broth
• 1 1/4 cups water
• 3 garlic cloves, minced
• 2 medium carrots, thinly sliced
• 2 tablespoons butter

FOR THE VEGETABLES:

• 1 red onion, halved and cut into wedges
• 1 bell pepper, chopped into 1-inch pieces
• 1/2 head cauliflower, chopped into florets
• 1/2 head broccoli, chopped into florets
• 2 zucchini, cut into chunks
• 1/4 cup olive oil

FOR THE SEASONING MIX:

• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 
   
2. Preheat oven to 400°F and set aside a 9x13-inch baking dish.
3. In a small bowl, stir together the paprika, thyme, rosemary, garlic powder, salt, and pepper. Set aside.
4. To the baking dish, add the rice, broth, water, garlic, sliced carrots, and butter. Add 1 1/2 teaspoons of the seasoning mix and stir to combine.
5. Cover tightly with foil and bake 20 minutes.
6. Meanwhile, add red onion, bell pepper, cauliflower, broccoli, zucchini, and olive oil to a large bowl. Add remaining spice mix and mix well.
7. Remove rice from oven and increase heat to 425°F.
8. Uncover dish and arrange vegetables on top of the rice. Drizzle with more olive oil and season with salt and pepper, if desired.
9. Bake, uncovered, for 30 minutes. Push vegetables to one side, fluff rice with a fork, then toss the two together.

The second time I made this the timing worked as above. The first time I did below:

Note: I actually at step number 9 instead of cooking for the 30 minutes had to add 20 extra minutes. So step number 9 took a total of 50 minutes.—might depend on how many veggies you put in it. Also I had foil on the bottom rack which stops the flow of heat— now I know ! I used yellow and orange for the bell pepper as I had some of those needing to be used up. I only had room for one large zucchini instead of 2.

Cannellini summer pasta

 Easy, fast, nice flavors 2-3 servings 

Ingredients 

1 -2 tablespoons olive oil

1/2 teaspoons ground dry sage

2 teaspoons minced garlic

1 can (15 ounces) cannellini beans drained and rinsed

3 plum tomatoes chopped (Roma tomatoes )

1/8 cup of white wine vinegar or you could use a fourth cup white wine- I like the kick of the vinegar 

Few handfuls of fresh basil (use amount you desire- I used the leaves from 3 long stocks) chopped

Black olives and green olives sliced— used a few each

Parmigiana 

2-3 cups of  dry penne pasta (or pasta of your choice)

Directions 

Cook pasta and while it is cooking do the following:

Place olive oil in pan with sage and garlic— warm up a bit for a minute or so. Add the beans and heat on medium for about 3 minutes or until heated up nicely. 

Add white vinegar and simmer anther couple of minutes.

Add tomatoes  and smash some a bit and heat another minute.

Remove from heat. Add chopped basil and chopped olives. Serve on top of penne or pasta of choice. Top with parmigiana 

Flat bread GF

 Very yummy—takes minutes—  makes 4

Ingredients 

1 cup King Arthur measure for measure gf flour 

1/3 cup plus 1 tablespoon  plain yogurt 

1/4 cup warm water

1 teaspoon baking powder 

1 tablespoon olive oil

1/4 teaspoon salt 

Minced or powdered garlic, oil, fresh basil or any herbs you desire.

Directions 

Mix flour, baking powder, salt in small bowl

Pour in heated water, yogurt, olive oil— mix till you can form a ball—-adding more yogurt if needed.

Heat a skillet on medium high heat

Divide ball into 4 parts and then roll between parchment paper. 

When iron skillet is hot cook as you do pancakes — one at a time—flipping over when one side is done. Only took mine about a minute per side!

Brush one side of finished flat bread with oil and sprinkle with garlic powder and herbs if desired.

Note: for a version without oil go here https://nannykimsrecipes.blogspot.com/2021/02/flat-bread-gluten-free.html?m=1

One pot Mac and cheese

 I made this with GF brown rice penne. It has been ages since I have had creamy  homemade Mac and cheese!! Yum! For some reason the colors in the photos were off 😄

Ingredients 

12 ounces of Evaporated milk separated- see directions 

3 and 1/2 cup water

3 cups pasta of choice (me gf brown rice penne)

Salt and pepper 

2 teaspoons corn starch

1 teaspoon dry ground mustard 

8 ounces sharp cheddar cheese grated

1-3 tablespoons unsalted butter

Directions 

Place the water and just 1 cup of the evaporated milk into 12” iron skillet. Add the dry pasta and 1/2 teaspoon salt. Bring to a  low boil and turn down the heat to simmer for 8-10 minutes or until pasta is done —mixing off and on while simmering.

Mix the 1/2 cup evaporated milk you set aside with the mustard and cornstarch. Add to the pan mixing until it thickens some. 

Remove pan from heat. Mix grated cheese one handful at a time until all is added and blended. Add butter and mix. . Add salt and pepper if desired.

Bob’s whole wheat quick bread

 

My hubby makes this every week— he loves it toasted.  It is quick compared to most recipes. Only one rising and that is in the bread pan  .

Summer garden sandwich

 So tasty- pictured on gf bread - the green on top that stained my bread is just due to my avocado fingerprints 😳😜

Toasted bread

Slices of carrots, cucumbers, avocados, and tomatoes with a spreading of red pepper humus! So good!!

Strawberry shortcake oatmeal breakfast

 This is wonderful! Awesome flavors— feels like a dessert!

Ingredients 

1/2 cup whole rolled oats

3/4 cup milk of choice

1-2 tablespoons maple syrup 

2 tablespoons plain yogurt

1 teaspoon vanilla extract 

1 teaspoon chia seeds

3/4 cup sliced strawberries 

Directions 

Mix all together the night before — nice in a jar. Stir a few minutes again after the first stirring. Serve in the morning 😀 

Chicken stroganoff

 Decided to give this a try-/ we found the wine tended to curdle the cream, but it tasted good. We don’t usually use cream much 😀 4 servings 

1 small onion chopped

1 small can of chopped mushrooms (could do fresh)

2 chicken breast filets (we used some grilled frozen that we cooked up earlier) sliced up or chicken tenders

1 cup white wine

 1/2 cup or a bit more water

1 bunch fresh parsley 

Salt and pepper 

1 cup of half and half cream

1/2 cup almond milk

1/2 a lemon juiced

Directions 

Place chopped onion in large pan with wine and water some salt and pepper.Simmer loosely covered 10 minutes until onion is done . Add chicken, cream, milk, mushrooms and most of the parsley. Simmer 10 minutes. When done squeeze in some lemon juice (which also can curdle it ).

Optional: add garden peas during last 5 minutes. 

Serve on rice or noodles 

Optional: sprinkle with parmigiana 

Lemon coconut milk rigatoni dish

 I decided to try this as it was a one pot dish. I would use 1/2 the lemon next time, but it is a quick easy dish. served 2-3 . ps this would be tasty with tuna as well!

Ingredients 

10 ounces uncooked rigatoni (me brown rice spirals  gf)

1 onion chopped

3 minced cloves of garlic

1 lemon juice and zest (me— do half a lemon we found the whole lemon a bit too much) and quite good omitting this when using tuna as an option)

1 cup water

1 can coconut milk

Salt and pepper to taste

Pinch of red pepper flakes

Olive oil

Optional—see below under optional 😆

Directions 

1.  Sauté onion 5-8 minutes in a bit of oil in large pan (I used a 12 inch iron skillet).

2.  Add garlic and sauté a minute more.

3.  Add the remaining ingredients cooking at medium or medium high heat for 15 minutes until sauce thickens and rigatoni is done, stirring occasionally—adding more water if needed as you are cooking.

😁Optional— I added a bit of fresh spinach and frozen peas , fresh oregano, fresh basil during last few minutes. We served with a bit of parmigiana.

Really great with tuna added at the end— 1/2 of a lemon works perfectly.

Crockpot chicken parmigiana

 Very easy and tasty

1 tablespoon or so of olive oil

1 beaten egg

1/2 cup bread crumbs (me- gf)

1/2 teaspoons Italian seasoning 

1/4 teaspoon salt 

1/4 cup parmigiana 

4 boneless skinless chicken breast halves or next time I will try boneless skinless thighs. ( breasts tend to be less tender)

Sliced mozzarella to cover each piece of chicken 

1 ( 25 ounce) jar of marinara 

Pasta of choice 

Directions 

Place oil in bottom of crockpot. Dip chicken in the beaten egg

In separate bowl mix crumbs, parmigiana, and seasonings. Dip  the egg coated chicken in this —spooning the mixture to cover the chicken. 

Place chicken in bottom of crockpot. 

Place mozzarella on top of each piece of chicken. 

Pour the sauce over all.

Cook low 6-7 hours or high 4.

Serve over pasta or rice.

Lamb and rice with dill sauce

 This is good as just lamb and rice , but would also be great in pocket bread or a wrap. Serves 4

Ingredients 

1 pound  ground lamb

Seasonings: salt and pepper 

Optional seasonings:  

             2 teaspoons dried mint

              1 clove minced garlic

              1/4 teaspoons dried thyme 

               1/4 teaspoons dried marjoram 

               1 tablespoon chopped fresh rosemary 

                1/2 teaspoons ground cumin 

Olive oil

1 cup basmati or jasmine rice

2 cups chicken broth

For the sauce—

Plain yogurt as much as you want

Cucumber

Lemon

Fresh dill 

Olive oil

Directions 

Place a bit of olive oil in a pot. Season your lamb as desired with your preferred seasoning. Ie see recipe ingredients above. Brown lamb 5-8 minutes. Drain off fat.

Mix your rice into the meat in the pot and heat a bit and then add the broth. Cook covered about 18-20 minutes until rice is cooked. Remove from heat and let stand 5 minutes still covered.

Meanwhile make the sauce. Peel the cucumber and seed it. Grate it up and squeeze out the liquid. I only used 1/2 of a cucumber for 2 servings. Add in some plain yogurt — the amount you like- and lemon. I used 1 teaspoon  lemon for 2 servings. Add fresh chopped dill in the amount you desire. Add a drizzle of olive oil to the sauce.

Serve the rice lamb combo with sauce on top or on the side.

Strawberry mud cake

A refreshing dish

 Easy , tasty, 

Ingredients 

1 quart (32 ounces) heavy whipping cream

1/2 (heaping) cup powdered sugar

2 teaspoons vanilla extract 

2 pounds strawberries, sliced

3 sleeves (about 30) graham crackers (about a normal box)

Directions 

Combine the whipping cream with sugar and vanilla and whip until stiff peaks.

Divide strawberries in 3 parts

Line the bottom of a 13 by 9 inch pan with whipped cream.

Cover with a layer of grams. Top with whip cream, then strawberries.

Repeat with grams, whip cream, and strawberries 

Do 3rd final layer with grams, cream, strawberries 

Cover with plastic wrap and place in frig for a minimum of 2-3 hours. Better longer it sits ie even over night.

Cut and serve

Note: below doing a small dish of  Gluten free Oreo cookies with strawberries and cream since I was out of gf crackers for me— the rest of the family can enjoy the big dish above. AND it is FANTASTIC with Oreo cookies in place of gingerbread!

Not pictured— I did add another layer of whipped cream under those Oreo cookies 

Garam masala chicken

 

Such an easy crockpot dish

Ingredients 

6 boneless skinless chicken thighs

1 cup diced onions 

1 can diced tomatoes (15 ounces) draining is optional 

2 garlic cloves minced

1/2 teaspoon ground ginger

1/2 teaspoon ground coriander 

1/4 teaspoon cayenne pepper

1 teaspoon garam masala divided (see directions)

1/2 cup plain yogurt

Salt to taste at end of cooking

Directions 

Place chicken on bottom of crock- sprinkle onion over. Mix the tomatoes with all of the spices but reserve half the garam masala to the end of the cooking time. Add tomatoes with spices to cover chicken. Cook low 8 hours or high 4 hours. At end of cooking time shred chicken with 2 forks and add the yogurt and the rest of garam masala. Serve over rice or noodles. Also could add black beans to this at end of cooking and serve in wraps or tacos. Salt if needed.

Would be good served with avocados or picante sauce too.

Gf puff pancakes

 So easy and so delicious 

Ingredients 

6 eggs

1 cup of milk ( I used drinkable coconut milk)

I cup King Arthur gf measure for measure flour ( you can use regular all purpose flour if you don’t need gf)

Pinch of salt

5 tablespoons butter ( me use less!)

Directions 

Place butter in 10” iron skillet ( some say you can use a 13 by 9 inch pan. Place in oven and set oven to 425 F so butter melts. 

In a separate bowl -Mix eggs, milk, then add flour and salt mixing well.

When oven reaches 425 remove pan from oven and pour in egg mixture. Place back in oven -Cook 30 minutes or until it browns and starts getting crispy. Note:It puffs way up and then collapses as it cools. Serve with berries and maple syrup— good with added whipped cream or sweetened yogurt too. Below is how much it puffs.

Note to self— I used my 9” pan and did one less egg, 1 less tablespoon butter, a bit less flour and milk— however the butter overflowed onto the foil while it was puffing so 🙂 next time even less butter .

Chickpea salad with avocado dressing

 So good. I first make the chickpea salad found here https://nannykimsrecipes.blogspot.com/2022/04/chickpea-salad.html?m=0

Ingredients 

1 15 ounce can chickpeas, drained

Parsley 

Red onion

About 1 tablespoon lemon juice

1 tablespoon of olive oil

Dried dill 

Salt and pepper 

Sugar

Directions 

Mix everything and eat 😄. I do it to taste. I do a light sprinkle of the sugar before mixing. But sugar is not necessary.

Then add sliced plum tomatoes, sliced cucumbers, and sliced red (purple) cabbage. Top everything with the avacado dressing.

Dressing for one salad bowl:

1/2 avocado mushed

1/4 of a lemon juiced

A squirt of honey

A tablespoon or so of Greek yogurt

Dried dill sprinkled to taste

Combine dressing ingredients to your desired taste 

Mung bean flat bread 2 ingredients

 A very easy flat bread made of just mung beans and water! You can substitute red lentils in this recipe as well.

1/2 cup split yellow mung beans (or substitute red lentils) I have only tried the mung)

1 cup water

Olive oil for pan unless you are using nonstick pan// but works better on nonstick pan.

This makes two large flat breads plus 1 medium - double for 4-5. When I spread it more thin I can get 4, but they are tricky to flip— I ease my silicone spatula underneath,

Directions 

Soak beans in water for 3 hours. Dump everything in blender. You can add seasonings if desired— like salt or ginger and cumin. I enjoy it with just some salt.  Blend well. For using as a pizza crust I sometimes add Italian seasoning.

Heat an iron skillet brushed with olive oil on medium until nice and hot. Pour batter just like pancakes to desired size. Cook about 2 minutes until bubbles form all over. Flip and cook other side about a minute. Repeat. I use two spatulas for flipping.

Garlic broccoli stir fry

Very fast dish to make and oh so flavorful! 15 minutes to make if you have rice or a wrap ready! Good either way. 

Go to the link for all the details. I will give the ingredients below. 

Ingredients

Broccoli Stir Fry:

• 1 tablespoon oil (*see recipe notes)
• 1 onion diced
• 5 garlic cloves minced
• 1 heaped tablespoon fresh ginger minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
•  Black pepper & sea salt to taste
• Pinch of cayenne pepper
• 1 (450 g) medium head of broccoli cut into small florets
• 1/3 cup (80 ml) vegetable broth
• 1 (15 oz) can of chickpeas rinsed and drained
•  Cooked rice of choice for serving

Sauce:

• 1/2 cup (120 ml) of water
• 3 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar or balsamic vinegar
• 2 tablespoons maple syrup or any other sweetener
• 1 tablespoon cornstarch

https://elavegan.com/wprm_print/6728. 

Or https://elavegan.com/garlic-broccoli-stir-fry/

 

Sweet potato black bean cauliflower tacos

Pretty tasty , like the seasonings, but we do like salsa on it 😊 picture shown without salsa. Find the recipe here: https://playswellwithbutter.com/roasted-sweet-potato-cauliflower-tacos/

Posting this for future reference 
 

Chickpea salad

 Always love chickpea salad 😀

Ingredients 

1 15 ounce can chickpeas, drained

Parsley 

Red onion

About 1 tablespoon lemon juice

1 tablespoon of olive oil

Dried dill 

Salt and pepper 

Sugar

Directions 

Mix everything and eat 😄. I do it to taste. I do a light sprinkle of the sugar before mixing. But sugar is not necessary.

Corned beef tofu

 A nice tasty different way to have tofu. I did not add the optional beet juice (or food coloring).  The full recipe and details can be found here https://thehiddenveggies.com/vegan-corned-beef/

Ingredients 

 2  of the 14 ounce extra firm tofu (me- did one)

5 cups water

1 teaspoon pickling spice

1 teaspoon mustard seeds ( me -used 1 teaspoon ground mustard seed)

1 teaspoon coriander seed (me -ground)

1 bay leaf

1 teaspoon brown sugar

Salt I added right before cooking , but recipe calls for 1 tablespoon.

Directions 

Go to above link— basically you boil the seasonings in the water for about 10 minutes. Then add your quarter inch slices of tofu to the water and simmer 5 minutes. Turn off heat and let sit in the water another 30 minutes.

Preheat oven to 375F. Place the tofu on well greased sheet and  if you didn’t use salt in the brine then add at this time— bake about an hour until crispy.

For one block of tofu it made about 7 slices

Gf bagels

 Easy!

Ingredients 

1 cup King Arthur gf measure for measure flour

2 teaspoons baking powder 

1/2 teaspoon salt

1 cup Greek plain yogurt

Egg wash optional— 1 egg plus 1 tablespoon water beaten

Preheat oven 400 F. In large bowl mix dry ingredients.Continue  to Mix adding yogurt. You may have to use a tablespoon or more additional yogurt as you want the dough to stick together nicely. With you hands form a ball of the dough then divide into 6 balls. Flatten a bit on a parchment lined cookie sheet and make a hole in the center of each. It helps if your fingers have been dipped a bit in water. Brush with egg wash if using and sprinkle with poppy seeds or whatever if desired. 

Bake 22-26 minutes flipping about 1/2 way through so both sides brown nicel!

Yogurt chocolate mousse

 Ingredients 

1/2 cup semi-sweet chocolate chips 

1/2 cup milk of choice ( I used drinkable coconut milk)

1 teaspoon vanilla extract 

1 tablespoons honey

1/2 to 1 tablespoons granulated sugar or to desired sweetness 

1 and 3/4 cup Greek yogurt 

Directions 

Place chips and milk in microwaveable bowl and microwave for about 2 minutes. Remove and stir until chips are melted and mixture is well blended. Let cool 5 minutes. Add remaining ingredients mixing thoroughly. Add more sugar if it is too tart— amount depends on tartness of your yogurt and sweetness of your chips. Pour into 4 ramekins. Cool about 2 hours in refrigerator before serving.

Split mung bean soup (kitchari)

Love the flavors in this-/ my husband went for seconds 🙂 Actually the flavors the second time around came out wrong so I have since omitted the fennel seeds.

2 tablespoons olive oil

1 teaspoon each: can sub ground for seeds

     Cumin seeds

     Minced ginger

     

     Mustard seeds

     Ground coriander 

     Ground turmeric 

1 cup split mung beans (I get on Amazon)(can also substitute red lentil s)

1/2 cup jasmine or basmati rice white

1-2 cups chopped veggies of choice( I used potatoes, cauliflower, carrots ) 

6 cups water

1 to 1&1/2 teaspoons salt

Directions 

Sauté for 30 seconds ginger in large pot— you can use up to 1 and a half tablespoons of minced ginger if you like more. 

Add the rest of the spices— you can use ground if you don’t have the seeds called for— just use same amount. Sauté 30 more seconds.

Add everything else and simmer 30 minutes until everything tender and creamy consistency.