Brussel Sprouts with rosemary and thyme that even my kids loved!! WOW

We loved these and even my kids who don't like them LIKED THESE!!

1 pound of brussel spouts
1-2 tablespoons of olive oil
5 sprigs of fresh rosemary
1/2 tsp or so of dried thyme
salt and pepper

Cook brussel sprouts until just done. (I used the kind that cook in 5-6 minutes in the microwave bag. Cut the spouts in half. While sprouts are cooking: Heat some oil (in my iron skillet) on lowest setting and set the sprigs of rosemary in the oil for 5 minutes or until oil is flavored. Remove the sprigs (but don't throw out)

Place the cooked brussel spouts cut side down in the rosemary flavored oil in the skillet. Sprinkle with thyme, and salt and pepper. Place the sprigs back on top of the sprouts. Cook at a medium to medium high temperature untill the sprouts start to brown. Throw away the rosemary sprigs and serve.

Holiday Pork Roast

I forgot to take a picture of the roast by itself. This is a picture of some of the left overs. We found this in Country Magazine. I like it served with cranberry chutney or alone. It also makes a veggie type gravy which is nice on rice.

1 boneless whole pork loin roast (5 pounds)--ours was more like 4 and 1/2
1 Tablespoon of fresh minced gingerroot
2 garlic cloves, minced
1 tsp. rubbed sage
1/4 tsp salt
1/3 cup apple jelly
1/2 tsp hot pepper sauce
2 medium carrots, sliced
2 medium onions, slice
1 and 1/2 cups water, divided
1 tsp browning sauce , optional

1. Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage, and salt; rub over meat. Bake, uncovered, at 350 for 45 minutes.

2. Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 45-60 minutes longer or until a meat thermometer reads 160 degrees F. Remove roast to a serving platter; let stand for 10 minutes.

3. Skim fat rom pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat throug. Slice roast; serve with gravy if desired. (I really preferred the cranberry chutney.

Chocolate truffles (dairy free)

We love these!

2 boxes of Baker's semi-sweet baking chocolate squares (16 squares)

almond milk

confection sugar

sprinkles (I use Cake mate )

You place the Baker's chocolate in a microwavable bowl. You microwave at 30 percent power until nice and soft. You add a few tablespoons(3-4 or so) of almond milk (the more milk the creamier the chocolate--I just do it by consistancy) and some confection sugar (perhaps 1/4 to 1/3 cup?) I didn't measure the amounts. I just added until I got a nice consistency and it started to thicken up a bit. You don't want it too dry. Place in the frig until it thickens up and you can roll it in balls. Roll in balls and roll in sprinkles. Refrigerate for a bit then take out of the frig. You can leave them out for days in a Tupperware type container. BUT they will not last for days!!

Tofu Quiche with Spinach, mushroom, onion (Gluten Free)

I enjoyed this because it had a potato base for the "crust" and it had no eggs and no dairy! I found the recipe on line but have changed it up. This would also be good with some canned salmon if you eat fish.

Crust:

1 large potato (I used a yellow potato--any would work)

Spray the bottom and sides of the pie pan with pam or oil.
Thinly slice the potato. 1/8 th inch to 1/4 inch would be good. I used a single over lapping layer for just the bottom. (note: I loved the potato in this and it would be good served with baked potato fries too. I would like to do more than a single layer some time since it was so yummy with this. )

Sprinkle the potato with Salt and pepper. Place pie pan in oven at 350 for 15 minutes.

FILLING:

1 onion chopped
10 ounces of mushrooms, chopped
2 tab. of white wine (dry)
3 tsp of minced garlic
10-12 basil leaves fresh or frozen (I like less--a lot depends on the size of the leaves)
1/2 tsp dried thyme
pinch of red pepper flakes
1 pound of tofu (firm)
1 Tab fresh lemon juice
1 Tab of rice vinegar or white vinegar
10 ounces of frozen spinach cooked in microwave and drained.
1 and 1/2 tsp sea salt (depending on how salty you like it)
pepper
paprika
a bit of olive oil

Take the onion, the ten ounces of mushrooms , and cook in iron skillet on moderate heat for ten minutes until carmelized (brown).I don't need oil for this in my iron skillet. Sprinkle with 1/4 to 1/2 tsp of sea salt. Add 2 Tab of white wine or even a bit more and scrape up the bits and allow wine to evaporate. Set aside.

In another small iron skillet place 3 cloves of garlic or 3 tsp of minced garlic, a bit of oil if desired for the flavor , 10-12 small basil leaves(go by taste--too much and it will overwhelm the dish), pinch of pepper flakes, 1/2 tsp thyme and cook at moderate heat until golden , but not Brown--don't want it to get bitter.

Add the garlic with seasoning that you have just cooked to the tofu, lemon, vinegar, 10 ounces of cooked, drained spinach, and 1/2 to 1 tsp salt and process this together in a food processor until smooth. Then add all of this to the pan of mushrooms/onions and mix. Dump into your pie plate that has the potato crust and smooth with a spatula and sprinkle lightly with paprika. Cook in 350 oven for 40 to 50 minutes until firm. Let cool for 5 minutes or so before serving.

Fig Bars (Gluten free and no dairy or oil)

I found these at fatfreevegan.com. If you use gluten free oats (Bob's makes them) then they are gluten free. This was a real treat for me!! I don't have trouble with regular oats either.

fatfreevegan. com has great recipes. If you click on the fatfreevegan in blue that I just wrote it will bring you to the recipe for Skinny Figgy Bars. I am copying it here for my convinience , but do go to her site to see all the great low fat vegan recipes---my family loves most of them!

8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:

1 cup regular or quick oats, ground in blender until fine (use GF kind)
1 cup regular or quick oats, uncooked (not instant oatmeal)(use GF kind)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Icing (optional):

Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Ginger snap crust/ Gluten free

This was delicious to make apple pie or pumpkin pie!! You start with gluten free ginger snaps (my Walmart sells them) I need to cover the edges next time a bit better...but even this brown tastes fine.

I used if for the apple pie and the pumpkin (the apple looks a bit strange because I have a gluten free nut topping on it).

For the Crust:

2 cups of ground Gluten Free Ginger snaps

2 Tablespoons of sugar

1/3 cup of Margarine or butter melted

Oven 350. Process Ginger snaps and sugar in food processor until fine crumbs. Add the melted margarine and pulse until moist clumps form. Dump into pie pan and press with fingers. Bake 5 minutes if you are going to bake the pie further with a filling in it. If you are not going to bake it more with a filling then bake 8 minutes or until golden.

Gingerbread Cinnamon Rolls from BHG

These are not gluten free so I could not try them. I will have to try a gluten free version at some point. My hubby liked these. These were from BHG December 09.

2 pkg. active dry yeast
1/4 cup warm water
1/2 cup evaporated milk
1/3 cup molasses
1/4 cup packed brown sugar
1 egg , lightly beaten
2 Tbsp. vegetable oil
3 and 1/2 to 4 cups all purpose flour
1/2 tsp salt

FILLING:
1/4 cup packed brown sugar
2 Tbsp. granulated sugar
1 tsp ground Cinnamon
1/2 tsp ground ginger
2 Tbsp. butter, softened

Glaze:
Combine
1 1/2 cups powdered sugar
1/2 tsp. cinnamon
1/2 tsp vanilla
. Whisk in enough milk or water for drizzling consistency (4 or 5 tsp)

1. In bowl combine yeast and 1/4 cup warm water (about 115 degrees F). Let stand 5 minutes. Stir in milk, molasses, 1/4 cup brown sugar, the egg, oil, and 1/2 tsp salt. Stir. Stir in most of the flour.. Turn dough onto a floured surface and knead enough of the remaining flour for moderately soft, smooth, elastic dough (about 5 minutes). Shape in a ball. Place in greased bowl; turn once. Cover; let rise until double (1 hour to one and 1/2 hours depending). Punch down. Turn only lightly floured surface. Cover; let rest ten minutes.

2. Grease a 13 by 9 by 2 inch pan. For filling, in bowl combine 1/4 cup brown sugar, granulated sugar, cinnamon, and ginger. Roll dough to a 12 by 8 inch rectangle. Spread butter on dough. Sprinkle filling to within 1 inch along one long side. Roll up, beginning at long side of filling. Pinch to seal. Cut 12 (once inch each) slices. Place in pan. Cover; let rise until double (45 minutes or more--mine took longer--more like 1 hour).

3. Heat oven to 350 degrees F. Bake 19-25 minutes or until golden and set. Mine only took 19. Let stand 5 minutes; invert onto platter. Drizzle with Glaze.

Buckwheat Pancakes (dairy free)

This is quite good. I found the recipe in Dr. Esselstyn's book. He said he got it from Larry and Ann Wheat who own a Vegan restaurant in San Francisco. This is gluten free if you use gluten free oats in it for the oat part. Buckwheat is gluten free. I had to cook these on a cooler temperature than regular pancakes. (about a 3 on my stove). Note:::Much easier with non stick pan!! I like this recipe the best and add the spices of the second recipe below this one.

Note: I like adding the spices of the second recipe to this first one.

Recipe #1

1/2 cup buckwheat flour

1/2 cup old-fashioned oats

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp baking soda

1 ripe banana mashed (can add a 1/2 tablespoon of flax seed too)

2 tab vinegar (I used cider vinegar)(I use less- maybe 1 tablespoons plus 1 teaspoon)

3 tab maple syrup (I used real— sometimes I substitute about 2 tablespoons of applesauce and omit the syrup)

2 cups of soy milk or almond milk or oat milk ( start with less- then add as needed.

Optional spices see second recipe below.

1. Mix buckwheat flour, oats, baking powder, and baking soda in a bowl.

2. Mash the banana in another bowl, and vinegar, maple syrup, and milk. Stir and add to dry ingredients.

3. Heat a nonstick pan on med-high (me-use iron but below med high). When water sizzles on the pan, it is ready for the pancakes. Cook until bubbles form. Flip, cook another few minutes on the other side, and enjoy eating plain or with fruit or maple syrup.

Note: If you like thicker pancakes, use less milk. And if some of the recipe is left over, make muffins. Add raisins and bake in a 350 degree oven for 20 minutes.

Recipe #2

There is another recipe from My Beef with Meat by Rip Esselstyn. It is called Dinosaur gingerbread buckwheat pancakes. Found on page 143 in that book. I like it because of all the seasonings— found I had to use my nonstick ceramic pan.

I like these because of the gingerbread flavor and it takes just 2 flours. Here are the ingredients I used for them— these are a thicker batter: You do need a nonstick pan for these if going non oil!!

1/4 cup buckwheat flour 

1/2 cup King Arthur measure for measure gf flour (use gf oat flour -very good)

1 tablespoon flaxseed 

1/2 tablespoon baking powder 

3/4 teaspoons ground ginger ( more next time)

1/2 teaspoons ground cinnamon 

1/4 teaspoon ground cardamom 

1/8 teaspoon nutmeg 

1/8 teaspoon ground cloves 

1/4 teaspoon salt 

1/3 cup unsweetened plant milk

1/3 cup water

3 tablespoons maple syrup (applesauce good as a replacement)

1 teaspoon vanilla extract.

After mixing let it sit 5-10 minutes before cooking to let it thicken. Cook as usual on non stick pan as these will really stick if you don’t use oil!!

Red Cabbage Sweet krout! (Robin Miller's recipe)

This was excellent. It is from Robin Miller's show on foodnetwork. It was her Dad's recipe and it is tasty!!

Ingredients
2 tablespoons olive oil
1 cup chopped onion
2 apples, cored and thinly sliced, such as Granny Smith type apples)
2 (10-ounce) bags shredded red cabbage (I used a head of red cabbage)
1 cup dry red wine
1 cup water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small potato, peeled and grated

Directions
Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently.

Pasta with Kale and Chickpeas

This met with my hubby's approval (I like just about anything...so when he really likes it then I am a happy camper). I found the basic recipe at fatfreevegan --she used chard and portebello mushrooms. I prefer Kale and regular mushrooms. But the rest is the same. This is her recipe--and you can visit her blog here -I am putting changes in red.

"Pasta with Chard and Chickpeas

A touch of orange juice or balsamic vinegar added right at the end really brightens up the flavors of this dish.

1 pound whole wheat rotini or other spiral pasta (I used gluten free brown rice rotini)

6 leaves Swiss chard (1 bunch, about 10 ounces trimmed) (I used kale and probably used more than 6 leaves--I had some to the side so we could add as much as we liked)

1 medium onion thinly sliced

8-10 cloves garlic, minced (I love the good amount of garlic!!)

1/8 teaspoon red pepper flakes (or to taste)

4 ounces baby Portobello mushrooms, sliced (I used regular mushrooms--might have used more than 4 ounces)

2-3 tablespoons tomato paste (I used 2 tbsp. of double-strength)

1/4 cup water

1 1/2 cups cooked chickpeas (1 can), rinsed and drained

salt and freshly ground black pepper to taste

2 tablespoons fresh-squeezed orange juice (or 1 tbsp. balsamic vinegar)


Heat water for pasta and begin to cook it according to package directions.



While the pasta is cooking, wash the chard and remove the stems; set them aside for another use. Chop the leaves coarsely. Over medium-high heat, heat a large non-stick pan.(I use my iron pan--it never sticks). Add the onion and sprinkle it lightly with salt. Cook, stirring, until onion begins to brown. Add garlic, red pepper flakes, and mushrooms and reduce heat. Cook, stirring, until mushrooms soften, adding a tablespoon or two of water if needed to prevent sticking. Add tomato paste and water and stir to combine. Add chickpeas and simmer until pasta is done.



When pasta is cooked, remove and reserve 1 cup of the cooking liquid before draining. Add 1/2 cup of the liquid to chickpeas. (I just cooked my kale about 6 minutes and then added it to the pasta when serving).Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta, add additional pasta water if necessary to moisten, and add salt and pepper to taste. Just before serving, stir in orange juice or balsamic vinegar." (I forgot to do the oj or vinegar --I liked it without it , but might try it next time.)

Northern bean soup in Southern style

I like this soup because it is cheap and easy and Southern. I got the basic recipe from http://cookforgood.com/great_northern_bean_soup.html But I added seasonings.

Ingredients
1 pound dried great northern beans
6 cups of water (for cooking beans)
2 teaspoons salt
1 onion, chopped (about 1 cup)
1 medium sweet potato, diced (about 2 cups)
2 cups collard leaves, sliced into ribbons about 1/4 inch by 2 inches
2 teaspoons lemon juice (optional)
ground black pepper, if desired
Use the following seasonings--as desired (texas pete (a few dashes), dried sage, dried rosemary, Tablespoon of minced garlic, a few sprinkles of cayenne pepper
Additional water


Method


Pick over beans, removing any non-bean objects like stones or stems, and rinse well. Put in medium pot with water and salt. Cover pot and bring to a boil, then reduce heat to lowest possible boil. Cook until nearly tender, about an hour and 15 minutes.
When beans are nearly tender, peel and chop onion and add to beans. Peel and dice sweet potato and add to beans. Rinse collards well and cut leaves into ribbons about about 1/4 inch by 2 inches and add to beans. (Save tough center rib for another recipe.) Add additonal water (as much as you like) and add the garlic, rosemary, texas pete, sage. Raise heat if needed to bring to a boil again, then reduce heat to simmer for 20 minutes, until collards and sweet potatoes are tender.
Stir in lemon juice if desired and taste. Adjust seasonings as desired. If you like a thinner soup, add water.

Cauliflower salad

I love this salad and I even love it as a snack. I got the idea from another blogger last week, but I can't remember who it was. We had this with vegan lasagna tonight and it was great together.

1 head of cauliflower

As much of the following as you want:
sliced black olives
green olives with pimentos (pickled kind)
pimentos (if you desire--I didn't have any)
red and green bell peppers , chopped
purple onion , chopped
Mrs. Dash Italian seasoning (or whatever Italian one you want)
Italian dressing or Balsamic vinegar

I just mix it as I desire and to taste. Since I try to have no added oil I just use the vinegar, while my hubby uses the dressing. The seasoning and olives and other ingredients gives it plenty of flavor!

German Style Baked Potato

I had some krout in Leavenworth, WA and wanted more when I got home!!

Baking potatoes
Souerkrout
Black pepper
mustard (I like inglehoffer original stone ground mustard)

Bake or microwave the potato or potatoes. Heat up the krout and serve on top of the sliced potato with pepper and mustard aplenty!!

Tuscan Salad

Had this in the Airport in Chicago and had to make it at home. It is good with some Tomato soup and crusty bread.

Mixed Salad greens or Romain , chopped
Artichokes (from can quartered)
Palm hearts (if desired)
Garbanzo beans
Purple onions
Red and Green Bell pepper
Black and green olives
Carrots
Cukes
Tomatoes if desired

Mix and eat --good with Balsamic Vinegar. (IF you eat Chicken it would be good with grilled chicken breast--skinless, boneless)

Gluten Free Apple pie

I purchased a gluten free pie crust for this. If you can have gluten you can use a regular pie crust. If you can have gluten you can use 1/4 cup flour in place of the tapioca flour, corn starch, xanthan gum, oats

Another option for a crust is almond crust here: http://elanaspantry.com/paleo-pie-crust/  It is very easy to make!NOTE TO SELF--in making the almond crust add 1 tsp vanilla and 1-2 tab maple syrup--

1 gluten free deep piecrust (from store) or you can use a gingersnap crust made out of gluten free gingersnaps found here: http://nannykimsrecipes.blogspot.com/2009/12/ginger-snap-crust-gluten-free.html

For 2 different Toppings---  FIRST

1/2 cup chopped nuts
almost 1/4 cup tapioca flour
couple tablespoons of cornstarch
a few pinches of xanthan gum
some gluten free oats (I just added a handful)
3 tab butter
1/4 cup packed brown sugar
1/2 tsp or so of cinnamon

SECOND [or for a different topping you can use
for the topping
3/8 of a cup of brown sugar (ie 1/4 cup plus 1/8 )
a little more than 1/2 tsp cinnamon
2 Tablespoons of Gluten Free Pancake mix (I use Bob's brand or GF Bisquick mix)
2 Tablespoon of smart balance or butter
1/2 to 3/4 cup chopped pecans]

For filling:

1/4 cup granulated sugar
2 tab cornstarch
1/2 tsp cinnamon
3-4 pounds of gala apples (or granny smith or golden delicious)
cored, peeled and cut in 8 wedges
1 tab lemon juice


1. Mix topping ingredients--I just mixed these until a nice consistancy was reached--since I didn't write some of the amounts down--I just mixed until it was a nice consistancy---you work the butter in with your fingertips.

2. Cook the pie crust empty according to the directions until it is golden (I couldn't get this particular crust too golden or it would fall apart--it was gluten free and they can be tempermental.

3. In large microwavable bowl combine the filling ingredients and microwave about 12 minutes , stir it half way through--you want it to be tender (depends on your microwave)

4. Turn oven up to 425--spoon filling into crust and add toppin. Bake 6-12 minutes or until top is golden.

Cranberry Sauce (a spirited and expensive sauce from Southern Living)

This was yummy, but very expensive. Next time I will leave out the orange liqueur (it was around 24 dollars a pint or maybe less than a pint). I liked it with the port wine alone. It thickens as it cools. This was from a special Southern Living mag. I might add a bit more sugar to make it sweeter next time.

Makes about 3 1/2 cups. Make 8 hours ahead.

2 cups sugar (more if you like it sweeter)
4 cups fresh cranberries (about a bag and a half)
1/2 cup port wine
1/4 cup orange liqueur

1. Stir together sugar, port wine, and 3/4 cup water in a heavy 3 quart saucepan until blended. Add cranberries; bring to boil and cook over med-high heat, stirring often, 8-10 min or until cranberry skins begin to split. Remove from heat and let cool 15 minutes.

2. Pulse cranberry mixture in a food processor 3-4 times or until cranberries are almost pureed; stir in orange liqueur. Cover and chill 8 hours before serving. Store in refrigerator in airtight container up to 2 weeks. Serve chilled or at room temperature.

Crock pot Vegetable curry from Wendy

This was delicious. Even my hubby who does not often like curry dishes liked this one!. I found this at Wendy's blog here: http://relativelyunique.blogspot.com/2009/11/crock-pot-vegetable-curry-recipe.html I even like this by itself as a veggie dish!

This would be even more fantastic served with mango chutney! People that eat meat can add chicken to this dish.

Ingredients:

3 Potatoes, chopped
1 Broccoli head, chopped
1 1/2 cups mixed vegetables
3 Tomatoes, chopped (can use 1 can diced tomatoes)
3/4 tsp turmeric
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp curry
1 Cup water
(add chicken thighs if desired)

3 chopped apples with or without skin

Handful golden raisins 

Also good with chickpeas and coconut milk added at the end


Preparation:

Place all ingredients in a crock pot or slow cooker. Cook on low for 5 to 6 hours. Note: better if adding broccoli later in the cooking( will have to test at some point).

Serve over rice.Good with peanuts or cashews served on top.

Makes 6 servings


I like this because it is VERY EASY to put together and doesn't require a ton of ingredients. I ended up putting in some extra baby lima beans and corn and celery and carrots for the mixed veggie part since I was out of the packaged kind. I can't wait to make this again with a whole head of broccoli--I used a frozen mixed thing that had a nice mixture of broccoli, summer squash, carrots etc--I do love the flavor this gave so I think I would use it again...but more broccoli would definetly be GRAND. I would definetly like some mango chutney with this.

Pomegranate rice from BHG

This was very good and very different. I just used some left over brown rice for this and I used pine nuts because I didn't have cashews. I also used purple onion because I didn't have shallots--but it was delicious!! (I didn't use the broth since my rice was already cooked)TO SEE WHAT I DID YOU CAN CHECK AT BOTTOM OF POST--but here is the original recipe

Prep 20 min. Cook: 14 min. Stand 10 min. (Makes 6-8 servings )

1 shallot , chopped
1 Tbsp. canola oil
1 cup jasmine or long grain white rice
2 tsp. grated fresh ginger
1/8 tsp. ground cinamon
1 14oz can reduced-sodium chicken broth
1/4 cup water
1/2 cup roasted salted pistachio nuts
1 cup pomegranate seeds
lemon peel strips


1. In large saucepan cook shallots in hot oil over med heat 3-5 minutes or until just tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.

2. Carefully add broth and water to rice. Bring to boiling; reduce heat. Simmer, covered, 14 min. Remove from heat; let stand, covered 10 minutes or unti the liquid is absorbed.

3. Stir in nuts and pomegranate seeds. Sprinkle lemon peel.

WHAT I DID:
Since I didn't have all the ingredients and my brown rice was already cooked, I simply cooked the purple onion in my iron skillet with a bit of pam and then added a bit of ginger to release some ginger flavor. Then I added about 3/4 cup cooked rice and sprinkled some more of the the freshly grated ginger and some cinnamon on top and mixed until heated through. Then I added some pomegranted seeds, some lemon peel strips, and some pinenuts (which were not toasted)--it was great.

Maple Glazed Grilled Salmon

We are going to Seattle for Thanksgiving. I want Salmon. So this is the recipe we love: (Just got back---fresh Salmon is expensive, but it melts in your mouth)


3/4 cup maple syrup (real)
2 Tab ketchup
1 Tab Brown Sugar
1 Tab cider Vinegar
1 Tab Worcestershire sauce (without wheat)
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce (ie Texas Pete)
1 salmon fillet (2 pounds)
Heavy foil
zip lock bag

In bowl combine first 8 ingredients. Mix well. Pour 1/2 a cup of this into a bag with the Salmon.
Refrigerate for up to 2 hours. Cover and refrigerate the rest of the marinade.

Spray grill--cook Salmon with grill cover on. Skin side up over medium heat 2-4 minutes. Grill on other side for 2-4 minutes. IF NO SKIN--then put double thickness of heavy foil. Put some of reserve marinade over salmon and fold foil around and seal tightly. Grill 5-6 minutes or until fish flakes then brush with the rest of the marinade (which you have heated). Ok to cook in oven too.IN the oven a small piece takes about 15 min at 400--but you have to watch it!

In oven you can just place the foil under the fish, leaving the top open. Cook about 10-15 minutes or until temperature reaches around 135 F let sit till reaches 145 f

Lentil soup--vegetarian and quickie

Quick lentil soup recipe I found on the Kitchen Basic Vegetable Both box.

DON'T FORGET THE RED WINE BECAUSE IT MAKES A HUGE DIFFERENCE--VERY GOOD. Makes about 2 quarts

1 cup brown lentils

4 cups vegetable stock (the sock you use can make a huge difference too)
2 CUPS CANNED CRUSHED TOMATOES (PEELED SEEDED CHOPPED)
1/4 cup dry red wine
1 carrot , chopped
1 onion ,chopped
1 celery stalk, sliced
1 garlic clove minced
2 tsp fresh basil , chopped (I forgot and used dry)
1/4 tsp dried coriander
(6 tBsp parmesan cheese . grated --for those of you that partake)
(I sometimes throw in some kale or collards too)
/Spinach is good in this with extra celery and large chunks of carrots and a parsnip--I sometimes make it a bit thicker and sometimes add extra wine.--it is all according to the flavor you want!
Rinse lentils. Combine all--simmer 25 minutes or until lentils done.

collard greens with seasonings

Note to self: I like collards sometimes cooked with garlic, ground mustard, red pepper flakes, salt and pepper.

Two Bean Soup by Kitchen Basic Vegetable Stock

Bad Photo here---but I was in a real hurry This makes 3 servings so I really should double it. It is nice and thick and is to make--the cooking takes time but not the prep, but need to soak beans the night before. (Kitchen Basic has an online recipe site here and their home page is at kitchenbasic.net

1 cup black beans, soaked overnight
1 cup white navy beans, soaked overnight
4 cups of Kitchen Basic vegetable stock
2 garlic cloves minced
3 Tbs of balsamic vinegar
2 jalapeno peppers seeded and chopped or for less hot use 1/2 red pepper chopped
6 scallions, chopped (I only had onions)
juice 1/2 lime
1/8 cup olive oil (I omitted to lesson fat)
1/8 cup fresh cilantro, chopped (my hubby doesn't like cilantro--I do)

Drain and mix and rinse beans. Combine beans, stock and garlic in saucepan. Bring
to boil. Cover and simmer until soft, about 90 minutes (mine took more because I turned my heat to low). Puree mixture in food processor or with stick mixer (I just mashed mine with a masher since I like some whole beans). Return to saucepan and add remaining ingredients. Reheat gently. Serve--if you eat dairy you can garnish with sour cream.

Pumpkin Black Bean Soup

Ok, so I forgot to Take a PICTURE until after I had eaten 1/2 so excuse the photo!!! I found this in a section of a magazine I received this week. It may be from HomeMadeSimple.com This is a different soup---but once in a while I like something different. I think next time I will put less of the balsamic vinegar which is added at the end of cooking--or perhaps just put 1 tablespoon. It called for 3 Tablespoons and I put 2 , but this was just a little too tangy for me. Actually we all really liked this soup!

Ingredients:


2 cans black beans, drained and rinsed
1 can (14.5 oz)diced tomatoes
1 can (16-oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves., minced
4 tablesppons olive oil (I omitted)
4 cups vegetable broth
1 tablespoon of cumin
1 tsp each kosher salt, cinnamon, allspice (might use less salt depending on broth)
1/2 tsp ground pepper
3 tablespoons balsamc vinegar (ME__WAY LESS)
Baked pumpkin seeds, for garnish if desired

INstructions:

1. Cook onion and garlic until browned.
2. Puree the beans and tomatoes and 1/2 the broth. Add pureed ingredients, pumpkin , rest of broth and the seasonings except for the vinegar.
3. Simmer uncovered until thick, about 40 minutes. Before serving add vinegar if desired.

Pumpkin Biscuits--gluten free

The Above photo used  gf oat flour and buckwheat flour.  What I like about these is they taste like a pumpkin muffin top---almost like a scone but more moist.

I got the original recipe online and make reference to whom it belongs ;-). They are one of my favorite gluten free snacks. These look dry but they are NOT!! They are moist . I think next time I will add a bit of ginger and less cloves than I did put in them. Ps. Some people do not realize that buckwheat is gluten free. I love these--the second time I used a pinch of allspice instead of the cloves. I like allspice better!

http://cindalouskitchenblues.blogspot.com/2007/09/pumpkin-spice-biscuits-vegan.html NOTE": I usually double this recipe--if I double it it makes about7- 9 normal size biscuits - but do not double the baking powder 🤣 and don’t double the spices. 

1/2 c. brown rice flour— I prefer gf oat flour
1/4 c. buckwheat flour
dash sea salt
1 T. aluminum free baking powder ( don’t double when doubling the batch)
1:4 heaping c. raw canned pumpkin
1 t. vanilla
1 T. extra virgin olive oil
4 T. water

Seasonings:play around with what you like— I use less:
liberal T. cinnamon
1 t. nutmeg ( me way less-/ about 1:4 teaspoon for double batch.
3-4 cloves (I gave a pinch--the second time I did a pinch of allspice--great!) Note: I prefer allspice.

For sweet biscuits, add:
2 T. natural brown sugar (I DEFINITELY ADD THE SUGAR!!! and I like it with additional honey when serving or sugar I have sprinkled on the top)



Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.

The picture above is made using oat flour instead of the rice flour and a lighter colored buckwheat from Anthony’s brand. I prefer the oat flour instead of rice!!

Lentil and Kale soup

Don't mind the picture--I was putting away left overs and realized I needed to take a picture. My daughter got the recipe from a parenting site online. I love this tasty dish and I love Kale!!
This is a quick prep and fast cooking dish (when compared to other bean type dishes! Ha).




PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6
2 tsp canola oil (I omitted)
1 small onion, chopped (I used a medium-large)
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt (my broth was salty so I omitted)
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest (I omitted but would be good).
PER SERVING: 410 calories, 7 g fat (1 g saturated)--not so if you don't use the oil, 600 mg sodium, 0 mg cholesterol

I placed the onions in my iron skillet which needs no oil--just a spritz of pam. I browned the onions and then added the carrots, celery and garlic cooking for a few more minutes. Then I dumped all of this and all of the ingredients into a huge pot except for the lemon juice and zest. I cooked for 55 minutes. Then when serving I added the lemon juice to the bowls of those who desired it (I like it with the lemon!--)

Candied baked apples

We really enjoyed these. However I decided to turn the heat up and the apple halves burst and it turned into more of a sauce!! VERy tasty, this way too!!

1 jar of the decorating candies shown in the picture (I think they are sometimes called cinnamon hots.

2 apples (cut in half and cored, leave skin on) (I used Macintosh)

1/2 cup water or enough to cover bottom of pan about 1/2 inch.

Place the cinnamon candies and the water in the iron skillet or a non-stick skillet--or whatever. Place the apples face down in the liquid. The candies dissolve as they are cooked. Cook 15 minutes on low and then turn continue cooking until apples are soft. They will turn really red as they cook. When serving drizzle extra liquid over the apples---or just mix everything up and make more of an applesauce. GREAT flavor.

Layered mashed white and sweet potatoes with greens

Now this was from Dr. Esselstyn's book. The recipe is a bit odd. I wanted to put it in my blog because I like the white potato, collard green, onion combo. I couldn't find the fennel locally so it probably would have tasted much better with it, but I had to omit it. We had this left over the next night and discovered we really love this dish if we make a gravy with mushrooms and browned onioins (if you are not vegan you can use chicken broth thickened with cornstarch.

6 medium white potatoes, peeled and cut into 1 inch chunks (can keep skins on if want to)
3/4-1 cup oat or nonfat soy milk (I omitted and just used some of the cooking water)
2 medium sweet potatoes, peeled and chunked
1 large onion, chopped (1 cup)
4 cups packed collard greens, finely chopped and steamed (Kale could probably be used too)
3 cups chopped Napa cabbage, steamed (about 1/2 cabbage)
1/4 cup finely copped fennel (not necessary to steam)
cilantro chopped (I omitted since hubby doesn't like--hmmm, I should have put some on mine.

1. Cook white potatoes in boiling water until soft. Drain--mash with milk or cooking water. (me--add salt and pepper to taste and a little red Cayenne pepper)

2. Steam or boil sweet potatoes until soft. Drain and transfer to another large bowl.

3. Stir-fry onions in a nonstick pan (I used iron skillet) over medium heat until brown,adding water if necessary (I didn't need to). Add onion to cooked white potatoes along with cooked collard greens. Mix well.

4. Add cabbage and fennel to sweet potatoes and mix well.

5. Put a single layer of white potatoes in a 9 by 11 inch baking dish (I used a deep 9 inch square dish). Follow with a layer of sweet potatoes. Finish with a layer of white potatoes.

6. preheat oven to 350

7. Bake for 30 minutes. Sprinkle with chopped cilantro if desire.

Pumpkin/coconut cookies (Gluten free)

My son and I enjoy these--they are gluten free and tasty. I cooked them in my regular stainless steel pot (these are not baked in oven)--only had to stir occasionally---every few minutes--so I would stir and run do something then stir...etc

I believe I found this at vegweb----This is a direct quote that follows.

Recipe submitted by warren@mdcbbs.com (Connie Warren)

Pumpkin Dandies

Ingredients (use vegan versions):

1 cup Libbys solid pack pumpkin
1 cup sugar
1 1/4 cup flaked coconut, lightly packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Finely chopped walnuts or pecans
Red or green candied cherries, optional

Directions:

Mix 1st 5 ingred. well in a large heavy saucepan. Cook over medium high, stirring constantly, 15-20 min. It is done when it is very thick and leaves side of pan, forming a ball in the center as you stir. Turn onto a buttered baking sheet. Cover loosely with foil or plastic wrap. Let cool completely. Lightly butter hands. Shape candy into balls. Roll in nuts. Top with cherry half if desired (yuk!). Cover, store in refrigerator. Yield 2 1/2 dozen. Vary by stirring 1 c. crushed 100% natural cereal into cooked candy before cooling and shaping.

Curried Rice with vegetables (and raisins)

This is from Esselstyn's book on Prevent and Reverse heart disease. My Son and I love this, but my hubby does not like curry dishes. So I have to do something else for him or cook some separately for him. This is easy to prepare. I doubled it and doubled it makes about 6 servings. However I will give it not doubled.

1 cup brown rice, uncooked
1 & 1/2 cup vegetable broth (use gluten free---many have gluten)
1/2 cup orange juice
2 Tab orange zest (about what you get from 1 thin skinned orange)
1 & 1/2 tsp curry powder
1 & 1/2 tsp ground cumin
1 large bell pepper any color, seeded and chopped (1 cup)--I used red and orange
1 medium onion chopped (3/4 cup)
1/4 cup raisins
chopped parsley or cilantro
1 fresh mango or peach chopped (I used some canned peaches--he says you can substitute mango chutney)

1. Put rice, broth, Orange juice, zest, curry powder, cumin, pepper, and onion in a rice cooker or covered pot and cook about 40 minutes, until rice is done.

2. Add raisins when rice is just cooked. Stir and let stand a few minutes so raisins plump up.

3. Add parsley. Serve topped with chopped mango or peach or eat as is with steamed broccoli or greens.

Pumpkin butter from Better Homes and Garden oct 09

This was easy to do. Takes about 25 minutes to cook. I made 1/2 the recipe, but I will post the entire recipe. The only thing I did add afterwords is some ground clove. (Also I am thinking you could use the canned pumpkin that is already spiced and sweatened and just not add the syrup and the spices--I may try this in the future)


4 cups pumpkin puree, or two (15-oz each) cans pumpkin
1 & 1/4 cups pure maple syrup
1/2 cup apple juice (I used apple cider)
2 Tbsp. lemon juice
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt.
(chopped hazelnuts -optional)
some ground cloves (ME --to taste)

1. In a 5 quart Dutch oven combine all ingredients except nuts. Bring to boiling and reduce heat. Cook UNCOVERED, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, spread on toast and sprinkle with nuts if desired.

Kale with black-eyed peas

I love kale and this time of the year my store carries it.


1 bunch of Kale
1 15 ounce can of black-eyed peas (or about 2 cups)drained
ground mustard powder
2-3 rounded tsp of minced garlic
ground cumin
cayenne (red) pepper
sea salt

Remove the stems from the length of the Kale. (you can hold on to the thick stem with one hand and take your other hand and wrap around it and pull). Chop the kale into small pieces (I use scissors). Place in pot with a cup or so of water. Add a good sprinkling of mustard powder, the garlic, a sprinkling of cumin and a very light sprinkling of cayenne. Add some sea salt. Cook for about 20-30 minutes or until it is almost as tender as you like. Add the black-eyed peas and continue cooking until peas are warm and kale is done. Taste--you can add more seasoning if desired.

Gluten free pancakes from scratch (dairy free too)

If you don't want to make them from scratch you can follow the recipe by clicking here which makes them using Bob's pancake mix as a base. The following recipe I like a bit better because it just seems to have a fresher taste. (NOTE: if you prefer a buckwheat pancake (buckwheat is gluten free, then check this link:http://nannykimsrecipes.blogspot.com/2009/12/buckwheat-pancakes-dairy-free.html)  AND IF YOU PREFER A BANANA CREPE WITH NO FLOUR AT ALL GO HERE: http://nannykimsrecipes.blogspot.com/2013/01/banana-crepes-gluten-free.html#

First you make your flour base and when making the pancakes you will only use 2 cups of this mixture:

1 & 1/4 cup of bean flour (either soy or chickpea flour)
1 cup of cornstarch

1 cup tapioca flour

1 cup of rice flour (either brown rice or white rice)

Mix the above together

Next to make the pancakes you will need:

1 ripe banana

2 cups water (I use a bit less --start with less and add more if you like)

1/2 cup quick type oats not cooked (Bob's makes a gluten free one if regular oats are a problem)

1 & 1/2 cups of the above flour mixture

1 tsp cinnamon

a pinch of nutmeg

vanilla extract to taste (I use about 1/2 of a capful)

1 & 1/2 tsp Xanthan gum

2 tsp Baking powder

a bit of salt if desired

Mash the banana thoroughly. Mix the water and the banana. Add the remaining ingredients and don't over mix--batter will be a bit lumpy. Preheat your grill; spray with pam and cook as usual.

PS : you can use this for waffles , but make it a bit thicker--less water.

PS. Note: as of 2011 many feel Celiacs have to be careful of Oats.

Fall Sage Salad

I love this as a Fall salad. I used left over veggies from the Glazed Fall Vegetables, pecans, dried cranberries and part of a baked apple stuffed with brown sugar and pecans (this was left over from the other day), and baked sage leaves. The baked crispy sage leaves are delicious.

For the how to on glazed fall vegetables click on the link (above) in this post.

For the apples: Preheat oven 425. Line baking sheet with foil. Lightly coat with nonstick cooking spray. In small bowl combine 3 tab brown sugar and the 3 tab of chopped pecans. Place apple halves cut sides up, on prepared baking sheet. Brush tops of apples with butter (we sprayed with pam); sprinkle with brown sugar mixture. Bake about 15 minutes or until just tender when pierced with a fork

For the sage: spray pan with pam. Place sage leaves on cooking sheet. Spay leaves lightly with pam and cook in a 445 degree oven for a few minutes (watch carefully and only cook until just crisp) --these are delicious sprinkled on the salad.

Chili-Chili Bang-Bang (For Crockpot--Vegan with lots of veggies)

I love this because of all the veggies and because it is in the crock. I found this from the book Fix-it and Forget-it Lightly and this recipe is by Vera Schmucker from Goshen, IN

Makes 8 servings (crock size--about 5 qt)

4 hours

1 & 1/4 cups onions, chopped coarsely

1 cup red bell peppers, chopped

1 cup green bell peppers, chopped

3/4 cup celery, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 tbsp. chili powder ( I used just a hair less)

1 & 1/2 cups quartered fresh mushrooms

1 cup zucchini, cubed

28 ounce can low-sodium diced tomatoes

28 ounce can black beans, drained and rinsed (I used 2 regular cans so about 30 oz)

15 ounce can chickpeas, drained and rinsed

11 ounce can kernel corn, UNDRAINED (I used regular 14 or 15 oz can)

1 TBSp ground cumin

1-1/2 tsp dried oregano (I omitted by accident--still liked it)

1-1/2 tsp dried basil

1/2 tsp cayenne pepper (I used less!!--just a touch)

1. combine all ingredients in slow cooker.

2. Cover . Cook on high 4 hours, stirring occasionally.

Glazed Fall Vegetables from Southern Living ) oct 09

I loved the flavors in this dish--uses Acorn squash, sweet potatoes, carrots and regular potato in a nice maple syrup flavored sauce. The only thing I might try is some apples in this , but it was great just the way the recipe is stated (we used pam instead of butter). Pecans sprinkled on this would be good when serving it. Note to self: this would be good at Thanksgiving!

Serves 6. Prep 20 min. Cook 40 minutes to 1 hour.

2 sweet potatoes (about 2 lbs)
1 medium -sized acorn squash (about 2 lbs)
1 medium sized baking potato (8 oz)
3 carrots, cut into 1/2 inch pieces

1/3 cup firmly packed brown sugar
2 Tbsp maple syrup (I used the real stuff)
2 Tbsp melted butter (I just sprayed the veggies with Pam)
1 tsp vanilla extract
1/2 tsp round cinnamon
salt to taste

1. Preheat oven to 425. Peel sweet potatoes and baking potato; cut into 1 inch cubes. Halve, peel, and seed acorn squash; cut into 1 inch cubes. Combine potatoes, squash, and carrots in a large bowl.

2. Stir together brown sugar, maple syrup, and next 3 ingredients in a small bowl; pour over vegetable mixture, and toss well. Pour into a lightly greased roasting pan (I used a non-stick) with pam.

3.Bake at 425 for 45 minutes to 1 hour or until tender and lightly browned--stirring every 20 minutes. Season with salt if desired and can add some pecans if desired.

Apple Pecan salad from Better Homes and Gardens

We liked this because of the baked apple and it doesn't take long to produce a satisfying different salad.

We didn't use the butter or the oil. I sprayed the apples with pam. I used a bit of water instead of the oil.

nonstick cooking spray
3 tbs packed brown sugar
3 tbs finely chopped pecans
3 small Fuji apples or sweet apples, halved and cored
1 Tbs butter, melted (we used pam)

1/3 cup canola oil (we used a bit of water)
1/4 cup apple cider
1/4 cup apple cider vinegar
1 tbsp honey
1/4 tsp salt
1/4 tsp ground black pepper
6 cups of mesclun mix or torn mixed greens (we had romaine)
1/4 cup coarsely chopped pecans, toasted (optional)
(we also added some dried cranberries)

1. Preheat oven 425. Line baking sheet with foil. Lightly coat with nonstick cooking spray. In small bowl combine brown sugar and the 3 tab of chopped pecans. Place apple halves cut sides up, on prepared baking sheet. Brush tops of apples with butter (we sprayed with pam); sprinkle with brown sugar mixture. Bake about 15 minutes or until just tender when pierced with a fork.

2. Meanwhile, in screw-top jar combine oil (we used a bit of water instead), apple cider, vinegar, honey , salt and pepper. Cover and shake well.

3. To serve, arrange greens on platter. Top with apple halves. Spoon remaining melted sugar and chopped pecans that have dripped over the baking sheet. Shake dressing; drizzle desired amount on salad. Sprinkle with additional coarsely chopped pecans (and dried cranberries if desired). Pass remaining dressing. Serves 6

Spaghetti with lemon, capers, basil, spinach, garlic from food netowrk

Well , hubby came home from visiting gram at the nursing home and he saw this recipe so we tried it and really loved it. We made some alterations and I will note this for me at the bottom

The above pic is how we did ours!

This was from Recipe courtesy Giada De Laurentiis


Ingredients
1/2 pound whole-wheat spaghetti pasta (can use spaghettis squash noodles)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately

Our version--used canned sock-eye salmon. Used some green olives cut up (next time will cut smaller--we did this because at first we didn't have the capers--but hubby went out to get some--so we added those too). We didn't use the oil...and he forgot about the spinach--so next time we can try that--it was quite tasty and we used a lot more GARLIC!! Plus I have to use gluten free pasta (I am going easy even on fish cause of cholesterol issures)

Cranberry, pecan, green salad

Love this salad--greens, pecans and dried cranberries---would be good with fresh baby spinach.

use whatever dressing you desire

Bountiful Autumn stew from Mcdougall newsletter

Lots of good veggies!! I love this different soup!! This toast below is not on the Mcdougall diet--you heat rosemary in oil to make the dipping oil and you toast some garlic bread in the pan you heated the oil in. NOTE__THIS BREAD WAS FOR THE GUYS! IT IS NOT ON MY DIET>

This is from the Mcdougall newsletter for this month. I used a gluten free vegetable broth by Pacific natural foods(it is sometimes hard to find gluten free ones):



Bountiful Autumn Stew

This vibrant stew takes advantage of many of the garden fresh vegetables available at this time of year. [note: make sure to cook the rice ahead of time]

Preparation Time: 20 minutes (need cooked rice)
Cooking Time: 45 minutes
Servings: 6-8

1 onion, chopped
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger [note: I peel mine and keep it in the freezer--lasts a long time!]
4 cups vegetable broth
3 cups peeled and diced yams
2 cups tightly packed chopped kale
1 tablespoon soy sauce
1 teaspoon dry mustard
½ teaspoon crushed red pepper [I don't use this much--just a sprinkle!]
1 15 ounce can cannellini beans, drained and rinsed
2 large chopped fresh tomatoes
2 zucchini, chopped
2 cups cooked brown rice
1-2 tablespoons balsamic vinegar
Freshly ground pepper, to taste

Place the onion, garlic and ginger in a large pot with a tablespoon or 2 of the broth. Cook, stirring frequently, until onion softens and turns translucent. Add the remaining broth, the yams, kale, soy sauce, mustard and crushed pepper. Mix well, bring to a boil, reduce heat and simmer, covered for about 15 minutes. Add the beans, tomatoes and zucchini, return to a simmer and continue to cook for another 15 minutes. Stir in the rice, vinegar and pepper. Cook for another 10 minutes or so until flavors are well blended.

Hints: Since I usually have dinosaur (lacinato) kale growing in my garden, that’s what I use in this recipe. I usually remove the tough inner stem from any kale ......"