Fat Free Potato Chips in 4-5 minutes

These are great crunchy tasting chips without the oil!! They are microwaved! Slice a potato leaving skin on--or not on if you don't want to (I used a big Idaho baking potato , but you can use russet ones)--Slice it in very thin slices. You need to get them as evenly sliced as possible so they all cook at the same time. I tried using a peeler and it worked on the smaller ends of the potato, but the potato was too wide for the pealer as I got toward the middle).

Place the slices on parchment paper (sold near the foil and syran wrap). Don't let the slices touch each other. (one potato makes several batches)

Sprinkle them with creole seasoning (or for other options use garlic and salt, or dip perhaps in vinegar and sprinkle with salt --I haven't tried it yet).

These were touching so they stuck together--so better not let them touch each other.

Place them in the microwave and microwave on high for 2-4 minutes until you see brown flecks appear. (the time depends on how thick you have sliced them). Then let rest for 1 minute. Then nuke for 1-2 minutes or until brown and crisp. If they aren't crisp continue for some more time, but be careful not to let them burn.

Ps. I will have to try this on sweet potatoes only without the skin. I will try cinnamon and nutmeg or apple pie spice on them!

Meatless, dairy free Lasagna

Actually I like the recipe found here at the following post better---it is much better than the recipe that is written down below.....so go to this here: http://nannykimsrecipes.blogspot.com/2008/12/lasagna-spinachmushroom.html





Double recipe of my meatless spaghetti sauce http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html (you may not use it all , but I like extra to freeze or use for my gluten free version. ) . Or use a prepared sauce you like.

I also think I would really like this recipe even more with added cooked mushrooms and cooked green bell pepper in the layers.

9 Lasagna Noodles cooked
18 oz of raw spinach
cooked mushrooms and green bell pepper (optional)
salt and pepper
1 pound of extra-firm tofu
2 tsp lemon juice
1 clove of garlic, minced (or equivalent of garlic powder)
10 basil leaves cut finely
12 by 7 pan

Preheat oven to 375. Steam the spinach for 8 or 10 minutes. Drain and press all of the water out and cut up. Season with salt and pepper. (cook noodles, also if you haven't already).

Meanwhile place tofu in bowl and break into crumbly condition. Add the lemon juice, garlic , salt and pepper and basil. Mush it all up for a few minutes until the consistency of ricotta. Refrigerate until ready to use.

Put a light layer of sauce in the 12 by 7 pan. Cover with 3 cooked noodles (you can trim them if they don't fit). Place some tufu mixture on top, then some spinach,(cooked mushrooms and bell pepper if using) then some sauce. Repeat with noodles, tufu, spinach and sauce. Then place the last 3 noodles and cover with sauce. Bake covered (with foil) for 30 to 35 minutes. Remove foil (sprinkle some fake Parmesan if desired--recipe is below--)and bake for another 20 minutes or until edges of noodles are slightly browned and the sauce is bubbling. Cool for ten minutes before slicing. Serves 6.

You can sprinkle the top with a fake Parmesan. One recipe for this is
1/4 cup slivered or sliced almonds
1 tablespoon of roasted sesame seeds
1/8 tsp salt
1/4 tsp lemon zest---

Combine all in blender until fine crumbs.

For my gluten free--I saved some of the above ingredients. I used basmati rice following the directions for cooking 1 cup of uncooked rice. I did the same layering using the rice. I used a smaller corning ware pan about 6 or 7 inches square.

Pita bread toast

Got this from a Vegan cookbook

4 pitas
olive oil
Garam Masala or a combo of garlic powder, cumin, cayenne and salt

Heat oven to 350. Slice the pita all the way open. Brush with olive oil, and sprinkle with either the Garam Masala or the combo. Spread on cookie sheet and bake 8-10 minutes until golden brown and crisp. Watch so it does not burn. Cool and store in bags.

Lentils and Rice with roasted onion and cool spices

What is this WEIRD PICTURE???? Roasted onions which really have such a wonderful flavor--you get them browned and, well, they taste good in the dish. Directions will be below

I know this looks weird , but I really love the flavors!! It serves 3 or 4 and would go really nicely with lamb!.....I just had it this way by itself for lunch. You can also serve it with spicy pita crisps.....but that will have to be for my hubby since I am gluten free.

2 medium onions, peeled and sliced into rings

Balsamic vinegar

1/2 cup basmati rice (rinsed)

1/2 cup brown lentils

1/2 of a cinnamon stick

1/4 tsp ground allspice

1/8 tsp ground cloves

3/4 tsp ground cumin

Heat oven to 400 degrees. On a cookie sheet place parchment paper. Place onion rings on the paper and drizzle with balsamic vinegar. Roast in oven for 25 or 30 minutes until they get deep brown and crisp and even a few burned ones. They get sweet as they cook! When done set the pan aside for later.

Boil 2 cups of water in a pot. Add the rice and the seasonings and cook for 15 minutes, covered.

Add the lentils, stir lightly--after it comes to a boil lower heat and cover and cook for 30 to 40 minutes until all the liquid is absorbed. Remove from heat and leave covered for 10 minutes.

Take a fork and fold in the onions. (remove the cinnamon stick).

See recipe for pita crisps under bread.

Meatless pea/lima soup

To make 2 servings use the recipe below--double for 4. This was thick and full of flavor. My hubby loved it and so did I! Nice and hardy.

4 cups of water
1/2 cup dry split green peas
1/4 cup dry baby lima beans
1/8 cup Qunioa
1 yellow onion chopped
1 bay leaf
1/2 tsp celery seed
1 carrot, scrubbed and chopped
2 celery stalks chopped
1 white potato chopped
1/4 tsp paprika
1 tab dried parsley
1/2 tsp dried basil
1/8 tsp black pepper
can of pearl onions (or fresh pearl onions) optional
Salt if desired

Place water in soup pot. Add the peas, limas, quinoa, yellow onion, (pearl onions if uncooked), bay leaf, and celery seed and cook for 1 1/2 hours. Add the rest and cook an additional 45-60 minutes. (AN altered McDougal recipe)

Curried chickpeas with apples

I can't recall where I found this recipe. This is good served with just a bit of rice---don't put too much rice, just a bit.

1 tab curry
2 small potatoes sliced 1/4 inch
2 carrots, sliced
2 green onions chopped or a large leek
1 red bell pepper chopped (I had a yellow one)
1 and 1/2 cups of cooked chickpeas
1 cup cooked green beans chopped
2 small apples peeled and chopped
1 tab of aple cider vinegar
Rasins (optional)

Cook potatoes, carrots, onion in a little water. Once potato is about cooked and most of water is evaporated add the curry. Add the red pepper, peas, beans and cook 5 more minutes. Add the rest of the ingredients and cook until apples are done.

This is good with some added Stonewalls's Mango Chutney added!!

Stuffed Portabello Mushroom

Use the amount of portabello mushrooms you want---you want the large round ones.
Meatless spaghetti sauce below at :http://nannykimsrecipes.blogspot.com/2008/10/meatless-spaghetti-sauce.html. If you want a veggie stuffed portebello then go here:
http://nannykimsrecipes.blogspot.com/2009/08/veggie-stuffed-portobello-mushrooms.html

Wipe the mushrooms with a wet paper towel. Remove the stems---but leave the black accordion insides. Set the mushrooms in a corning ware baking dish. Fill with the spaghetti sauce . Place in preheated oven at 375 for about 20-25 minutes until some of the juice from the mushrooms start oozing out and the mushrooms are tender. It may take a bit longer if they are especially thick. The one pictured here took longer.These are wonderful if cooked to the right consistency.!

Baked Acorn Squash or Microwaved Acorn Squash

1 acorn squash
2 Tablespoons of brown sugar
2 tsp. maple syrup
Cinnamon if desired

Cut squash in half and remove seeds. Score the inside in about 4 -8places. Place 1/4 inch of water in a baking dish. Place squash in the dish with the skin side down. Place a tablespoon of brown sugar in each half and 1 tsp of maple syrup in each half. Bake uncovered for 20 minutes , then Cover the pan with foil and bake 30 minutes or until done the outer skin will get semi soft and the insides will be nice and soft. To serve mix the soft inside together with the brown sugar and syrup --you can leave it in the skins. Sprinkle with Cinnamon if desired.

IF YOUR SQUASH IS TOO OLD IT WON'T BE GOOD. SOME ARE VERY HARD AND STRINGY.

To Microwave instead of Baking: (I haven't tried this method yet, but I will)

Arrange seeded and halved squash in a 2 quart square microwave safe baking dish. Cover with microwave safe plastic; turn back one corner to vent. Coke on high for 7-9 minutes until tender.
(Meanwhile combine seasonings.) Slice squash halves crosswise. Arrange in dish. Pour or spoon the syrup mixture over squash. Cook , uncovered, on high for 60 seconds more. (Makes 4 servings). You can add butter if desired.

Apple Butter

I think I got this from here: http://members.tripod.com/~susang2/mwlpabblebutt.txt

30 oz of unsweetened applesauce
1 &1/2 tsp of cinnamon
1/2 tsp ground cloves
1/2 tsp alspice

Simmer uncovered until nice and thick. Place in refrigerator when done. I used my crockpot.
I simmered about 5 hours on high uncovered and two hours on low (in the middle of the time) partially uncovered (I had to go out).

Meatless Spaghetti Sauce (8 KINDS)

Note: my favorite sauce is here: https://nannykimsrecipes.blogspot.com/2024/05/tomato-sauce-favorite.html

This first recipe for meatless spaghetti sauce comes from family circle dec 08. I love the flavors in this. I prefer Food Lion's brand of crushed tomatoes because they are more tart. Some brands, such as Walmart"s are more sweet. 1 chopped onion
2 cloves garlic
1 (28 oz) can of crushed tomatoes (I like the Food Lion Brand--nice and tart)
1 and 1/2 teaspoons of Italian seasoning (used Mrs. Dash brand)
2 (15 oz) cans drained cannellini beans. (I only used one and it was still very good)

Cook the chopped onion for 5 minutes. Add 2 cloves of garlic and cook 1 more minute. Stir in the can of crushed tomatoes, the seasoning, and the beans. Simmer, covered for 15 minutes. Toss with pasta and you can add salt and pepper.

A SECOND RECIPE:

Here is another kind of meatless recipe below:

1 Large can of crushed tomatoes (low salt)
1 small can of tomato paste (low salt)
1 can diced tomatoes (with basil, garlic and oregano)
package of sliced portebello mushrooms (cut in small pieces)
3/4 of a green bell pepper chopped
1 small onion -chopped
basil, oregano, garlic
1/2 can of water (when doubling the recipe, don't double the water)

Sautee the mushrooms and pepper and onion in about 1/4 cup water until cooked . Add to the rest of the ingredients in a big pot. Add basil, oregano and garlic (in amounts you desire) Simmer for 2-3 hours uncovered until the sauce is nice and thick.

This is excellent on spaghetti or for stuffed portebello mushrooms or for meatless lasagna.

A third meatless recipe that we loved on Ziti and is full of garlic flavor can be found: http://nannykimsrecipes.blogspot.com/2009/01/spinach-tomato-ziti.html and

here is a fourth one: http://nannykimsrecipes.blogspot.com/2009/02/ziti-with-tomato-sauce-and-substitute.html can you tell we love pasta??

Also for a Pasta Ratatouilli go here: http://nannykimsrecipes.blogspot.com/2009/03/pasta-ratatouilli.html

a creamy sauce with wine and basil: http://nannykimsrecipes.blogspot.com/2009/04/rigatoni-or-ziti-with-creamy-tomato.html

and for one using canned Italian plum tomatoes http://nannykimsrecipes.blogspot.com/2009/05/spaghetti-sauce-using-canned-italian.html

and one with button mushrooms/ and roasted peppers here: http://nannykimsrecipes.blogspot.com/2009/05/creamy-button-mushroom-roasted-red.html

Butter pea soup

I really liked this soup -- I used a can of Lord Chesterfield's tomato , okra and corn which I found at my local IGA. It only had 15 mg of salt and it was very tasty in the dish.

1 can of the above tomato/corn/okra or other brands with these 3 ingredients

2-3 cups of baby butter peas (cooked)

3-4 medium potatoes cut in small chunks with cooking water (see directions)

curry or a light sprinkling of cumin is very nice instead! 

salt and pepper as desired

a little extra corn added is good too.

Cut up the potatoes and just cover them with water.Cook 10 minutes until tender. Leaving the water in the pot with the potatoes, add 2 or 3 cups of cooked butter peas. Add the can of tomato/corn/okra. Add extra corn if desired.Heat till warm. Add the amount of seasoning you want. I like more curry and my husband likes less. You can just sprinkle it over your own bowl. The flavor was good and it was a hearty way to have these vegies in a soup!

Roasted Vegetables

1 medium or small eggplant, sliced
1 zucchini sliced
1 sweet potato sliced
1 yellow onion sliced
1 bell pepper, sliced
3 rosemary sprigs
pepper
1 clove garlic
Balsamic Vinegar

Place vegetables on non-stick pan. Sprinkle with rosemary and pepper. Drizzle with Balsamic Vinegar. Cook at 400 degrees for 30 minutes until golden brown.

Spicy Confetti Rice

I enjoy this recipe from http://www.drmcdougall.com/. (This is pretty spicy--you can use less)

1/4 cup vegetable broth
1 chopped onion
1 chopped celery stalk
1 chopped red bell pepper
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
1/2 tsp fresh minced garlic
one 14.5 oz can stewed tomatoes--Mexican, Cajun or Italian style (I used Mexican)
one 4 oz can chopped green chilies
1/2 cup frozen corn
1/2 cup frozen peas
2 tab. soy sauce
1 tsp chili powder
dash or two of Tabasco sauce
4 cups cooked brown rice
1/4 cup chopped fresh cilantro or parsley


Place the veg. broth in a large pot or skillet. Add onion, celery, bell pepper, mushrooms, green onions, and garlic. Cook, stirring occasionally, for 5 min. Add remaining ingred, except rice and cilantro or parsley. Cook, stirring occasionally for an additional 5 min. Add rice and Stir in cilantro or parsley. Serve hot.

Peppered rice (or pasta )and beans

This is a nice flavorful light dish. I got the original recipe from http://www.drmcdougall.com/ I did not include the rice in the picture. You can put it with rice or pasta. The roasted peppers and basil gave a nice flavor to this dish. I like this better with added garlic and spinach and mushrooms.....served on linguine or spaghetti noodles.

1/2 cup vegetable broth (I prefer a cup--it flavors the noodles more and makes it more moist.)
2 thinly sliced leeks (white part only)
1 15 ox can small white beans, drained and rinsed (I used the canellini beans-navy beans are also good-)
1 10 oz jar of roasted red peppers, chopped (I used more-- 12 oz)
1/3 cup chopped fresh basil
1 tab drained capers (I forgot these and it was still good)
(I like added spinach and garlic and mushrooms!) Not pictured here
plenty of pepper to taste
Pasta or rice (cooked)

Cook 16 oz of pasta or cook some brown rice

Place the vegetable broth in a saucepan with the leeks. Cook for 3 min . Add the rest of the ingredients cooking for about 5 minutes until hot. Serve over the pasta or rice.

Cornmeal and Oat Bran muffins (no dairy)

NOT VERY GOOD. These are egg free and milk free. They are a fairly dry--so they are for those who are desperate for dairy free oat bran muffins. I added some applesauce and they are not as dry. I will have to experiment at some point. Must make sure not to over cook. Keep frozen and then nuke them. Adding chopped apples helps too. Mince meat helps make them more moist. I found the recipe from McDougall's webpage. You can also place 1/2 the batter in the tin and top with a few tablespoons of mince meat and then top with the rest of the batter. See BELOW FOR A BETTER RECIPE

2 cups of cornmeal
2 cups of oat bran
4 tsp baking powder (Can add salt if desired)
2 cups unsweetened apple juice (might try adding a little applesauce in future)
Yes, add a 1/3 to 1/2 cup of applesauce
Couple of tablespoons of mincemeat adds flavor and moisture.(or raisins) Sprinkling the tops with cinnamon is good too.

Preheat oven to 350

Sift ingredients. Add wet ingredients stirring until just mixed. Spoon into pam sprayed muffin tins.(I didn't even have to use pam in my tins) Cook for 15 to 20 minutes until lightly browned. Watch carefully--you don't want to over cook these.

Freeze and nuke till warm and serve with apple butter

BETTER RECIPE

2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran
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. These are much tastier!

Vegetable Broth

I needed a recipe for Vegetable Broth which is used often in vegetarian dishes. The only one I could find to buy had msg. So this one works (I can't remember where I found this):

1 chopped onion
1 carrot, chopped
2 large celery stalks, chopped
1 potato , chopped in large pieces
3 cloves garlic (whole)
3 bay leaves
1 Tbs. soy sauce
6-8 cups water
salt and pepper


simmer for at leaste one hour, then strain and use in recipes.

Kidney Bean Sandwich spread

I enjoy the flavor of this. Great on an open faced sandwich or a regular sandwich with lettuce and tomato. It is pictured with taco chips .

1 15oz can of kidney beans, rinsed and drained

1/3 cup of dill relish

1/4 cup finely chopped onion

1/2 tab of Dijon mustard

Smash the beans. Add the rest and chill. Use as desired.

Ps--another good recipe is here: http://nannykimsrecipes.blogspot.com/2008/12/quick-refried-beanhummus-spread.html

Stuffed Cabbage Casserole for the crock pot

This was a tasty and easy way to have stuffed cabbage (only it is unstuffed!) . I found this in Best of Country SLow Cooker recipes. (for a non-meat vegetarian stuffed cabbage that I may try in the crockpot at some point- go here http://nannykimsrecipes.blogspot.com/2010/10/vegetarian-stuffed-cabbage.html) but for the meat one in the crock see below.

1 pound of ground beef or ground turkey (or soy meat crumbles)
1 onion , chopped
4 cups chopped cabbage (I used the fresh slaw cabbage--alread sliced up)
1 medium green pepper, chopped (I prefer more of this--2 bell peppers-tastes like stuffed peppers with more)
1 cup instant rice (I used the instant brown rice)(Or you can cook regular rice separately adding at the end if you don't have instant rice.
1 cup water
1 can (6 oz) of tomato paste
1 can (14 -1/2 oz) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons of vinegar (I used the apple cider kind)
1-2 tab. sugar (I just used 1--for more tartness)
1 tab. Worcestershire sauce
1-1/2 tsp salt (I use much less--more like 1/2 tsp)
1/2 tsp pepper
1/4 tsp garlic powder

In a skillet, cook the meat and onions until no longer pink, drain. Place it in the slow cooker; add the cabbage, green pepper and uncooked instant rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over the meat mixture and MIX WELL. Cover and cook on low 4-5 hours or until rice and vegetables are tender. Makes 4-6 servings.

another good vegetable casserole with cabbage, rice, black-eyed peas is here: http://nannykimsrecipes.blogspot.com/2012/10/baked-cabbage-rice-black-eyed-pea.html

Tunnel of Elms Cabernet Sauvignon

This was an excellent wine and we were able to buy it at a local speciality shop for only 6 dollars!! We also discovered a neat way to chill a wine if we desire it to be cold is to add frozen raspberries and blueberries--it makes a nice dessert.

This is named for "the beautiful row of trees framing the entrance to our Napa Valley winery. Tunnel of Elms Cabernet Sauvignon displays intense black fruit aromas and rich plum and black cherry flavors accented by wild herb and black pepper tones. " It is a nice dry wine 13%.

Cranberry Chicken Salad

This isn't a very good picture--But this was a delicious way to have chicken salad. It can be served on buns also. We got this from Light and Tasty . 2 cups cubed cooked chicken breast
6 tablespoons reduced-fat salad dressing (mayo)
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 tsp salt (if desired)
1/4 tsp black pepper

In a small bowl, combine the chicken, salad dressing, cranberries, onion, celery, salt and pepper.

Chili salad

We love this salad. We just ate some while watching Clemson football ;-).

Chopped Romain Lettuce

chopped Avocado

black olives

chopped onions

chopped orange and green peppers

chopped mushrooms

chopped tomatoes

1 can of chili beans

3/4 cup of salsa

a couple of taco chips

Place first lettuce, avocado, onions, mushrooms and peppers in your salad bowls. Drain the chili beans and mix with your favorite salsa. Sprinkle the bean mix all over your salad. Sprinkle the top with extra onions, olives and tomatoes. Place chips along sides. Serve with a football game if desired ;-)

These particular beans in the picture appear to be gluten free; some of the named brands have wheat.

Breakfast sausage potato combo

This is delicious, but not the best photo of it!! This is good for supper or for breakfast (along with a side dish of eggs).

1 pound of turkey breakfast sausage
4 or 5 cooked medium red potatoes , chopped and cooked with skins left on.
1 very large onion chopped
orange and green pepper (as much as desired) chopped
black pepper and salt

Brown sausage, onions, and peppers. When sausage is no longer pink or barely so, add the cooked potatoes heating until sausage is cooked and potatoes are warm. Add lots of black pepper and some salt.

Turkey Tomato pasta sauce

I got this recipe from Taste of Home--my husband really liked it so I am recording it here for variety.

1 pound turkey Italian sausage, links, casing removed ( I didn't remove them , but next time I will)

1/2 cup chopped green onions (I used regular, but would be good with the green ones)

2 garlic cloves, minced

2 tsp olive oil

2 cans diced tomatoes, undrained (14 1/2 oz each)

1/2 cup dry white wine

1 cup loosely packed fresh basil, minced

1 tsp dried oregano

Cooked spaghetti

Saute sausage, onions and garlic until Sausage is no longer pink. Drain.

Add the tomatoes, wine, basil and oregano. Bring to a boil and then reduce and summer, uncovered for ten minutes until heated through. Serve over spaghetti. Add cheese if desired.

Bean Tacos (3 recipes)

This was excellent--great flavor. (also pictured here--sauteed veggies) I will give three different recipes for the beans.

1 can (16 oz) kidney beans , drained
1 1/2 tsp chili powder
1/2 tsp ground cumin
1 - 2 tsp olive oil
1/3 to 3/4 cup chunky salsa ( we used Mild Lime and Garlic -Walmart brand salsa)
6 corn tacos
shredded lettuce
chopped onion

In skillet, heat drained beans and chili and cumin in a little oil (after spraying the pan with pam). Heat 3 minutes. Add as much of the salsa you desire (you don't want it too soup-y)and heat till warm.

Meanwhile heat corn tacos in oven 3 minutes at 300 degrees.

Fill tacos with bean mixture and onions and lettuce. (you can add cheese and sour cream if you desire).

Second recipe for the beans:

2-3 cups of kidney beans you have cooked from scratch (cooking with garlic)
1-2 Tab. of Tomato paste
1 -2 tsp chili powder
3/4 tsp cumin
picante sauce

Mash everything together until you get the flavor and consistency you want. Then heat in the microwave until warm.
We served this with sauteed veggies--orange and red peppers, yellow squash, zucchini squash, and portabello (spelling?) mushrooms with Mrs. Dash garlic and herb seasoning and pepper. This would also be good mixed with the beans and some rice.

A third one we love is found here: http://nannykimsrecipes.blogspot.com/2008/11/mexican-corn-salad-hot-or-cold.html This one has corn and black beans etc--very yummy

Solanera (a red wine from Spain)

This is a very good Spanish wine. It is a little potent-14.5 alc. "This special limited production wine is an example of the high quality potential of the emerging Yecia region in Southern Spain. Solanera is produced from the oldest vines of the indigenous Monastrell variety (65 %) along with low yielding Cabernet Sauvignon (20 %) Tintorera (15 %) which is aged in oak for 10 months. The resulting wine is deeply colored, with the ripe, rich flavors of the Mediterranean." "This wine is a custom blend for Eric Solomon and is bottled unfiltered and unfined." It was imported by European Cellars, LLC Charlotte, NC. www.europeancellars.com

This was a wondrful smooth wine.

Pittsburgh Vegetable soup

I call this Pittsburgh Vegetable Soup because I made this for my daughter when she lived there and was finishing her doctorate while having a newborn.

*1/2 block tofu cubed can be used as sub for the beef.

   or1 pound of ground beef or turkey (lean) (you can omit this if you want a meatless soup I like kidney beans and a handful of quinoa also a can of diced tomatoes added to the ingredients below)

1 extra large onion (chopped)
teaspoon chopped garlic

1/2 of a bag of celery (I use celery hearts)-chopped

4 good sized red potatoes chopped ( or one large baking potato and some left over rice)
Kale is also an optional addition cut in very small pieces

a handful of mini carrots cut in half or chopped

2 quarts of v8 juice (I use low salt and add my own salt) OR use less and add water
      (this way it is not as tart)

1 32 ounce bag of mixed frozen vegetables (can omit and just use fresh stringbeans, and carrots and kale)--the amount you like

1 1/2 cups of cooked rice (or just add the kidney beans and quinoa as an option)
Optional--a few dashes of Worcestershire sauce

Brown the turkey ( or beef, or tofu), celery and onions and garlic in a large soup pot. When meat is browned add the chopped red potatoes with skin on, and the carrots. Barely cover with water and simmer for about 20 minutes. Add mixed vegetables and V8 juice. Add salt and pepper to taste. Simmer for about 1 to 2 hours on lowest setting. While cooking the latter cook up the rice in a different pot. Just before serving mix in the cooked rice.

*Tofu--if using it a nice option is cooking it with a bit of smoked paprika sprinkled on it and cooked with a bit of dry red wine. 

This freezes great!

Ps. If you omit the meat and want protein you can add some chickpeas and quinoa or Tofu (see above)

Spicy vegetable soup with ground turkey for crock pot

We enjoyed this for a spicier version of vegetable soup.....nice for rainy fall days. Nice and spicy especially the longer it cooks.

1 pound of turkey breakfast sausage

1/2 of a package of celery hearts, chopped (divided into 2 piles making each 1/4 of a package)

1 really large onion , chopped

2 tsp of minced garlic

Brown the above 4 ingredients (using only 1 of the piles of celery) until the sausage is done

Meanwhile parboil the following ingredients for 10 to 12 minutes:4-5 good sized red potatoes (with skin left on, chopped ) AND most of a small package of mini carrots (partly chopped and partly whole), the second pile of celery

While all of this is cooking place the following in the crock pot:

1/2 to 2/3 of a Jar of Paul Newman's tomato and basil pasta sauce

1 can Delmonte Zesty mild green chilies diced tomatoes

2 small (5 oz each) cans of low sodium V8

1 can white corn , drained

1 cup or so of frozen baby peas

salt and pepper.

Add all of the browned meat mixture, and vegetable potato mixture to the contents in the crock pot. Add some of the water from the cooked vegetables until the right consistency and flavor is produced. Cook on high one hour and on low for as long as you like, but not more than 5 hours.

Shepherd Pie

As a kid, Shepherd Pie was one of my favorite comfort foods. Since it is a really rainy and tornado warning day I decided to make this. You can use hamburger meat instead of turkey.

1 and 1/4 pounds of ground turkey meat (I used the one with about 8 grams of fat for 4 oz)

1 onion chopped

1 Tab Worcestershire sauce

1 and 1/2 tsp minced garlic (fresh)

ground black pepper

2 Tab of red bell pepper (or more)

1 cup of frozen peas

salt

1/3 cup water

1-2 tsp of cornstarch

1 small jar of mushrooms

1 can white corn, drained (or you could use small chopped carrots)

2 -3 Tab. butter

2 Tab Parmesan cheese

6-8 small to medium potatoes

fresh chives

milk for the mashed potatoes

Brown the turkey, onion , garlic, red bell pepper, with the Worcestershire sauce and fresh ground black pepper. When done, drain off the water/fat. Add the peas and mushrooms--cooking until warmed through. Add the 1/3 cup of fresh water and sprinkle the cornstarch over the meat--mix thoroughly.

While turkey stuff is cooking, cook the potatoes. When done, mash the potatoes using milk, salt,

pepper, Parmesan cheese, chives , and butter.

In a casserole dish place the meat combo first. Then on top of this place the drained corn. After this spread the mashed potatoes over all. Using a fork make groves in the potato topping--or you can dollop it---it makes it brown nicely. Bake at 350 for 30 to 45 minutes or until nicely browned and piping hot.

Ps--cheddar cheese sprinkled on top or mixed in the potatoes is always good too.

Crock pot Spaghetti -sausage and vegie style

This is my easy method for the crock

2 Jars of Paul Newman's Tomato and Basil Pasta Sauce
1 can of Delmonte Diced Tomatoes with Basil, Garlic and Oregano
1 can of Delmonte Stewed Tomatoes Italian Recipe with Basil, Garlic, Oregano -
1/2 of a very large green Pepper (chopped)
1 Large onion (chopped)
1 zucchini squash (chopped)
1 package (5 or 6 links) of sweet Italian turkey sausage
1 or 2 tsp fresh minced garlic
fresh oregano
fresh basil
ground black pepper

Place all tomato products in crock on low.( Chopping up the stewed tomatoes. )In frying pan saute the sausage (removed from casing), green pepper, onion, squash, and garlic. When done, drain and add to the tomato products. Add ground pepper, oregano, and fresh basil (as much as you desire). Cook on low between 3-6 hours depending on how much time you desire.

Dupin Carolina Magnolia

We really enjoyed this. "Magnolia is a medium smooth and fruity white wine with a fresh crisp finish. Made from selected mid'harvest Muscadine grapes. Magnolia's very name evokes the magic of the South. Great with salads, desserts or anytime. Served Chilled. " From Duplin Wine Cellars in Rose Hill, NC.

Whole wheat Bread

4 & 1/2 tsp active dry yeast

1/2 cup warm water (105-115)

1/4 cup brown sugar ( or 1/3 cup honey)

2 tsp salt

1/4 cup vegetable oil

1 & 3/4 cups warm water

3 cups whole wheat flour (like Hodgson's whole wheat)

3 cups unbleached all purpose flour (actually we also like King Aurthor's White Whole Wheat)

Dissolve yeast in 1/2 cup warm water in large bowl. Stir in sugar (and let sit for 5 minutes or until foamy : then add salt, oil, and the rest of the warm water. Add the whole wheat flour. Beat until smooth. Stir in the rest of the flour. Turn onto a wooden board and knead until smooth and elastic (about 6-10 minutes). Place in greased bowl; turn greased side up and cover with damp towel. Let rise in warm place until double--45 min to 1 hour.

Punch down ; divide in 1/2; using rolling pin roll into rectangles about 18 inches by 9 inches. Roll dough up and pinch ends. Place in two 9 by 5 inch glass bread pans (I prefer glass because you can see how brown the sides are getting). Let rise until double--between 35-min to an hour depending on how warm it is.

Heat oven to 375. Bake in center of oven for 15 minutes and then loosely cover with foil. Bake an additional 15 to 25 minutes until sides are brown and sounds hollow when tapped. Remove from pans and place on cooling rack.

Salmon vegetable quiche

7 1/2 oz can of Redsockeye Salmon deboned

2 cups of raw eggplant

1 cup raw zucchini

1 cup fresh tomatoes

3/4 cup onions (uncooked)

1/2 cup red bell pepper (uncooked)

2 garlic cloves

1 cup mozzarella

1/4 cup Parmesan cheese

1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)salt and pepper (as much as you want of the salt and pepper)

4 eggs

3/4 cup of half and half

.Spray 10 inch deep pie plate or quiche pan with Pam. Place salmon on bottom of pie plate. Mix all of the rest of the ingredients except for the eggs and cream in a large bowl (the veggies go in raw) and place in the pie plate.

Next mix the eggs and the half and half and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done. Ps. This is crustless since I am gluten free--

Strawberry wonder or Stawberry trifle

This was a most wonderful creamy dessert. It is similar to a strawberry cake we used to eat in OK. It is actually supposed to be in a 13 by 9 inch dish. I made 3 smaller ones. (Since I am gluten free I made one without the vanilla wafers. This is better than shortcake ;-). It would be great in a trifle dish. (serves around 24!!) (actually I ate it before the red part had-- a chance to jell and I think I like it better before it jelled! so I may try it without the strawberry jello--just using the strawberries without it--I will eat more tonight and make a decision) This is from The Blue Willow Inn Bible of Southern Cooking . It has over 600 recipes--buy the book!!!

2 pints (which is 4 cups) of frozen sweetened strawberries

1 (6oz) package strawberry gelatin (possibly omit this! okay--I made it a second time--I like it with just a bit of gelatin--not the whole amount)

3 cups cold milk

1 (5.1-ounce) box INSTANT vanilla pudding (this is the large box)

1 (cup sour cream)

1 (12 oz) container whipped topping

1 large box vanilla wafers

In a saucepan on medium heat cook the strawberries and gelatin until the gelatin dissoves. Set this aside to cool. In a small bowl combine the milk and instant pudding. Stir until well mixed. Stir in the sour cream. Stir in the whipped topping. In a 9 by 13 inch pan layer the vanilla wafers, pudding mix, and strawberry mixture. Repeat until the ingredients are used. Chill before surving. Serves bout 24!!!
ps--for me I made some of this without the wafers--no gluten

Creamy corn and cheese casserole

I got this recipe from a fellow blogger and I love it!! It is very creamy. ...Of course I again forgot to take a picture until we had removed 4 servings!!

Found at : http://jt-jantom.blogspot.com/2008/08/third-post-of-day-do-you-love-fresh.html

1 stick butter (or 1/2 stick + 1/4c olive oil)

5 c fresh yellow corn (about 8 ears), silks removed and cut from cob (can substitute frozen corn)

1 c chopped (sweet) onion

6 large eggs

1 c milk

1 c half-and-half

1/2 c yellow cornmeal

1 c ricotta cheese

1 T sugar

1 t salt (I used a little bit less)

3/4 t freshly ground black pepper

1 c (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of a shallow 8 to 10-cup baking dish.Melt the butter (or butter/oil combination) in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar

.Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 45-60 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, with fresh chopped basil on top.Freezes well...good when re-heated.

Vegetable Sausage Quiche

This quiche is the best quiche I have ever tasted--it is full of flavor. It would look better, but I forgot to add one of the main ingredients and had to dump it out mix it up and dump it back in!! Mine is crust less since I have to be gluten free. (but it is less calories without the crust, too!) For the recipe with the crust go to Honeycomb cottage here: http://wordgirlshoneycomb.blogspot.com/2008/07/new-take-on-old-dish-and-new-do.html 3/4 pound of cooked Italian Turkey sausage (remove casings before cooking)
2 cups of raw eggplant
1 cup raw zucchini
1 cup fresh tomatoes
3/4 cup onions (uncooked)
1/2 cup red bell pepper (uncooked)
2 garlic cloves
1 cup mozzarella
1/4 cup Parmesan cheese
1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)
salt and pepper (as much as you want of the salt and pepper)

4 eggs (ORIGINAL CALLED FOR 3)
3/4 cup of 1/2 and 1/2 (the original recipe calls for 1/3 cup heavy cream see other website)

Saute the sausage and drain.
Spray 10 inch deep pie plate with Pam.
Mix all the ingredients ( except the eggs and cream) with the sausage in a large bowl (the veggies go in raw). Place in the pie plate.

Next mix the eggs and 1/2 and 1/2 and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done.

Ps. We got carried away with all of the fresh stuff we had on hand. We served this with watermelon salad--see post below. And with the gourmet tomato salad with zucchini added--see here http://nannykimsrecipes.blogspot.com/2008/07/gourmet-garden-tomato-salad-from.html ( several posts down). And with garlic roasted potatoes.

Watermelon Salad

This was a really unique salad---we enjoyed it very much for something different and it was full of flavor. It does not taste like watermelon!! I found this in The Blue Willow Inn Bible of Southern Cooking. You need to get this book for over 600 different recipes used in the South!

1 medium Vidalia onion

4 cups cubed and seeded watermelon

2 tablespoons minced fresh basil

1/4 cup balsamic vinegar

salt and pepper

Peel, quarter, and thinly slice the onion. In large bowl combine onion, watermelon, and basil . Drizzle with the vinegar. Toss gently. Add the salt and pepper to taste. Refrigerate for up to 1 hour. Serve with a slotted spoon. Serves 4-6.

crock pot greek chicken

This was a different but good dish. We served it on rice. You could also serve it on mashed potatoes . I think next time I will omit the red wine vinegar--if you like tartness you can add it. This dish had an interesting flavor because of the Greek seasoning. My store didn't have it so I used the one below from a cooking website.

1 14 1/2 oz can of chopped tomatoes
1 tsp of classico sundried tomato pesto (pictured above) --OPTIONAL
1/8 tsp of garlic powder
1 zucchini squash
1/2 cup chopped onion
1 Tab of Greek seasoning (recipe below)
1 Tab of red wine vinegar (I think I will omit next time).
1 or 2 pounds of boneless, skinless chicken thighs

Ingredients for 1/4 cup of Greek seasoning. The recipe above only uses 1 Tab. of this:

1tsp salt
2 tsp dried oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp black pepper
1 tsp parsley flakes
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cornstarch
(can add 1 tsp beef bullion granules)--I didn't use this last item

Place chicken in crock pot. Saute onions and squash lightly and add to the pot. Mix the tomatoes, pesto, garlic powder, Greek seasoning (1 tab only), red wine vinegar. Cook on high for 2 hours and then low for another 1 or 2 hours. (mine looked done after 2 hours on high, but we put it on low for 2 more hours--great)