1 pound of spaghetti (I used Gluten Free)
1/2 cup of sun-dried tomatoes (not in oil)
1 cup of boiling water (to soak the sun-dried tomatoes in)
1/4 cup flour (I used a gluten free all purpose baking flour by Bob)
1/2 tsp garlic powder
1 pound of chicken breast (skinless, boneless) cut in 1 inch pieces (we used less --just one big breast)
1/4 cup olive oil divided
2 & 3/4 cup sliced mushrooms (we used an 8 ounce package and sliced them -I didn't measure)
5 garlic cloves minced (I had large ones , so used 4)
1/4 cup low salt Chicken broth
1/4 cup or more fresh parsley (we used quite a bit more)
1/2 tsp dried basil (I was out -so I used quite a bit of fresh leaves cut up)
1/4 ts salt--or to taste
1/4 ts pepper or to taste
1/2 cup Parmesan (we used less just because we are cutting back on dairy)
1.Place tomatoes in the boiling water while cooking the other ingredients.
Get your water boiling for the pasta. Cook the noodles at some point while cooking the other ingredients.
2.In plastic bag combine the flour and the garlic powder--add the chicken to coat.
Saute the chicken in a bit of oil until no longer pink. Remove from pan and keep warm.
3. Saute mushrooms in oil adding 4-5 minced garlic cloves near the end so you don't burn the garlic. When the mushrooms and garlic are done add the broth, parsley, basil, and salt and pepper. Stir in the tomatoes that you have drained and the chicken . Heat through.
4. Drain the noodles and add the chicken mixture and cheese. Toss to coat and serve.
We tried this wine tonight and it is wonderful. It is 2009 and is blended and bottled by Joseph Carr. If you can't read the label it is Cabernet Sauvignon. This is what it says about it and it is true: "This Cabernet Sauvignon, created in a Bordeaux style blend, offers ripe black currant flavors, and deep dark fruit nuances, accented by spice and smoke, matched with a long soft finish. A wine that is bold and expressive, but unassuming and approachable. Love it!!
Found this at all recipes and it was too cute not to share. VEGANS would have to use a substitute cream cheese
For penguins--From all recipes---vegans substitute a vegan cream cheese: Ingredients 18 jumbo black olives, pitted 1 (8 ounce) package cream cheese, softened 18 small black olives 1 carrot Directions Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Note--THESE photos are not mine--found them at ALLRecipes.com I think!
paste of 2 green chilies and a small piece of ginger
1/2 tsp turmeric pwd
1/2 tsp red chili powder
1 tsp coriander powder
salt to taste
1 tsp grated jaggery or brown sugar
1 tbsp lemon juice
chopped coriander leaves for garnish
1 1/2 tbsps oil
For tempering/poppu/tadka:
1 tsp mustard seeds/ria/aavalu
1/2 tsp cumin seeds/jeera/jeelakara
1/4 tsp asafoetida/hing/inguva
few fresh curry leaves (good also with some sweet potatoes and pork if you aren't vegan)
1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds. Add asafoetida, saute for a few seconds. 2 Add the ginger-green chillies paste, saute for half a minute. Add the cubed potatoes and turmeric powder and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn. 3 Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn. 4 Remove lid once the cabbage is three fourth cooked. Continue to cook over low flame. Add red chili powder, coriander powder, jaggery or brown sugar and salt to taste and stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Turn off heat, add lemon juice and mix. 5 Sprinkle fresh coriander leaves and serve with rice and rasam OR rotis.
This is a fun veggie plate. You simply get a tree shaped plate. Line it with celery--add cauliflower and decorate with red pepper. You can set the tree on a large round plate and place carrots around the tree too. Below are more ideas-- another idea--this I found on line it it not my photo, but I did one like it for Thanksgiving.
Found the ones below online
For penguins--From all recipes---vegans substitute a vegan cream cheese:
Ingredients
18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot
Directions
Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
This is a great recipe! I forgot to take a picture the first time,but it was fab. I now have my photo below.. I will make this again.NOTE --this takes sometimeslonger to cook then it says--it takes about as long as a stuffed turkey because of the orange and lime and onion filling the cavity. Here is a picture from this year , 2012. However in 2013 the cooking times worked perfectly for me I had a 11 and 1/2 pound turkey and it did only take the time the recipe called for.
1 (14 pound) turkey, rinsed and patted dry with neck and giblets reserved (I used a Butterball)
1/4 cup coarse salt
1 tablespoon sugar
2 teaspoons of chile powder
1 orange
1 lime
1 small yellow onion, halved
2 bay leaves (I didn't see this and I didn't use it)
3 unpeeled garlic cloves
3/4 cup maple syrup
2 tab molasses
2 tab light brown sugar
1 tab GF Worcestershire sauce
2 cups Bourbon
Butter for foil optional
1/3 cup of flour or if GF use some cornstarch (not as much)
Chicken broth 2 cups to add to gravy makings
1. Preheat oven 325 F. Tuck wind tips under turkey by bending them back and pushing them under wings. In a small bowl combine, salt, sugar, chili powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about 1/3 of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next pierce orange and lime with a fork and stuff citrus in cavity, along with onion , bay leaves and garlic. Using a kitchen string , tie legs together (with the butterball I didn't have to tie since there was skin looped over them holding them together).(To make this fit better I have used just a 1/2 orange and 1/2 lemon--but it makes the gravy more citrus like).
2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook 5 minutes.
3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan under rack in the pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour and thirty minutes.
4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 F, 40- 50 minutes NOTE--It sometimes takes longer than this !! Actually the butterball turkey instructions say breast meat should be 180 F and thigh 175F. I have had it occasionally take an extra hour longer than this when I cook it! It may depend on the coldness of the turkey to start etc. Lift turkey from pan, allowing any juices in cavity to drain into pan (we failed to let the juices inside run into pan so it may taste different if you do this--it was great just with the pan juices). Transfer turkey to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes.
5. Discard neck and giblets and pour juices from pan into a gravy separator or large measuring cup. Remove fat, reserving 3 tab of fat. If needed add enough water to pan juices to measure 4 cups (I added some chicken broth to the pan juices along with water).
6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour or corn starch and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices (and broth if using and water )and cook whisking constantly, until gravy is creamy and slightly thickened, about ten minutes.
2013 turkey pictured below--it cooked exactly as directions had stated with no added time:
found the recipe in 2011
NOTE: I n 2021 I cooked a turkey a little over 16 lbs for 4 hours and it was perfect.Nice and moist. I had it covered for the first hour and forty-five minutes and then uncovered for the rest. it did measure temperatures at the higher amounts— around 180 for breast and 170 or maybe a bit higher for thighs.
This is easy and fast because it takes only a couple of ingredients. It is gluten free too. I found this on line. NOTE: it is sweet (I think I will try it with less sugar next time, but I still liked it)
1 (15 ounce) can creamed corn 1 (15 ounce) can whole kernel corn, drained and rinsed 1 cup brown sugar 1 cup corn meal (I used a gluten free cornbread mix) 2 tablespoons margarine (I used olive oil)
Directions:
1. Preheat oven to 350 degrees F. Put all the ingredients into a baking dish (I use a deep pie dish). Mix well.
2. Bake in oven for 25-30 minutes or until the top begins to crack.
3. Let it cool for a few minutes before serving.
This is halfway between a pudding and a bread. It's sweet and goes great with savory dishes and is especially awesome under hoppin' john and chili.
This is a nice change and I got the idea from a fatfreevegan recipe.
1 large onion
1/2 Tab minced garlic
1 pound of lentils
1 15 ounce can chicken or vegetable broth
1 15 ounce can diced tomatoes
6-8 cups water
Kale (as much as you want)
2 large carrots
1/2 cup butter peas (optional)
1 tsp oregano
1/2 tsp paprika
1/2-1 tsp cumin
1/8 cup quinoa
1/2 cup pumpkin
garum masala (to taste-optional)
salt and pepper to taste
lime juice
In large pot brown onions using pam spray (or whatever ). When about browned add the garlic cooking for another minute. Place rinsed lentils in the pot with the butter peas and the water and a pinch of salt. Cook covered for about 45 minutes or until the lentils and peas are tender.
Add broth, tomatoes, chopped kale, chopped carrots, quinoa and seasoning and cook 20 to 25 more minutes until tender. Add the pumpkin and cook for another 5 minutes stirring to blend. Squeeze lime juice over all when serving.
I found this in Better Homes and Gardens. Nice for a different kind of dish. Prep 30 min. Roast 45 oven 425. (I don't think my prep took as long!)
1 pound carrots, peeled and cut into 2 inch pieces
1 pound sweet potatoes, peeled and cut into chunks
1 large red onion-Me--I want more next time (I used a regular onion), cut into 1 inch wedges (I cut smaller)
1 pound red or russet potatoes, cut into cubes (I did larger chunks)
6 cloves garlic, minced
1 16 oz can chickpeas (garbanzos) rinsed and drained
2-3 tab olive oil
1 tsp dried rosemary , crushed
1 tsp. brown sugar or granulated
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. Move oven rack to center of oven. Preheat 425. Place all vegetables, garlic, and chickpeas in large shallow roasting pan. In small bowl combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables; toss well to coat.
2. Roast , uncovered, about 45 minutes or until lightly browned and tender , stirring at least 2 times. Makes 8 side dish servings. (I cooked mine longer)
I found this online and it is hard to find a recipe that is 100 percent whole wheat NOTE__NOT GLUTEN FREE__THIS IS FOR MY HUBBY!!
prep time:20 min
start to finish:3 hr 30 min
makes:2 loaves (16 slices each)
2
packages regular active or fast-acting dry yeast
1/2
cup warm water (105°F to 115°F)
1/3
cup honey
1/4
cup butter or margarine, softened
2
teaspoons salt
1 3/4
cups warm water (105°F to 115°F)
5
to 5 1/4 cups whole wheat flour
Additional butter or margarine, softened
1.
In large bowl, dissolve yeast in 1/2 cup warm water. Add honey, 1/4 cup butter, the salt, 1 3/4 cups warm water and 4 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 cups flour to make dough easy to handle.
2.
On lightly floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
3.
Grease bottoms and sides of 2 (9x5-inch or 8x4-inch) loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle. Fold crosswise into thirds, overlapping the 2 sides. Flatten or roll dough into 9-inch square. Roll dough up tightly, beginning at one of the open (unfolded) ends. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush with additional butter; sprinkle with whole wheat flour or crushed oats if desired. Cover; let rise in warm place about 1 hour until dough has doubled in size.
4.
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack; cool.
Soy sauce or Liquid aminos (2 tsp or more to your taste)
ginger (about a 1 and 1/2 inch piece chopped up
Bok Choy (4 large stalks with green top chopped)
1 cup frozen garden peas
1 cup slivered carrots
8 ounces of chopped mushrooms
1 and 1/2 large onions chopped
1 bell pepper chopped
1 cup chickpeas
1 can of chicken broth (15 ounce)
1/2 cup cashews
cornstarch
Cooked rice
Cook rice--as much as you like). Meanwhile saute the onions, mushrooms, pepper, carrots and cashews. After a few minutes at the white part of the bok choy then add the rest of the veggies including the green part of the bok choy. Add the ginger and soy sauce and chick peas. Sautee a few minutes. Add the chicken broth. Take a tab of cornstarch and add a bit of water stirring in a small a bowl--then add this to the broth and veggies and let it thicken while stirring. Serve over rice adding more soy sauce if desired. Can serve with a Thai sauce or duck sauce too.
This is a very satisfying dish. It is a nice way to use sweet potatoes! I found it in the July 11 issue of Family Circle. (I like to cook the rice for this dish with rosemary and basil )
Makes 5-6 servings
Prep 15 minutes
Slow cook on high for 4-6 hours or on low for 8 (took 4 hours in mine)
3 Large sweet potatoes, about 2 pounds, peeled ad cut into 3/4 inch pieces
1 large onion chopped
1 green pepper cored and seeded , chopped (I used red and yellow peppers instead)
4 cloves garlic, peeled and chopped
1 can (15 ounces) Pinto Beans
1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes (I just used petite diced tomatoes without the jalapeno because we like it less hot.
2 cups of water
2 tablespoons chili powder
1-2 tab unsweetened cocoa powder (I used 2, it actually called for one)
1 teaspoon ground cumin
1/2 tsp salt
1/8-1/4 teaspoon cayenne pepper (I used around 1/8)
1/2 cup cilantro leaves, chopped (Omitted)
2 packages (8.8 ounces each) fully cooked microwavable brown rice (I just used some fresh brown Jasmine rice cooked with rosemary and basil)
water
1. Coat slow cooker bowl with non-stick spray.
2. Layer sweet potatoes, onion, green pepper (or whatever you are using), garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups of water in medium size bowl. Pour over vegetables.
3. Cover and cook on high for 4-6 hours or low for 8 hours.
4. Stir i cilantro if using and serve over brown rice.
I found this on facebook. For the hash-browns I cooked 4-5 golden potatoes cut in half for 15-20 minutes with skins on. I put this in the frig and then later grated and browned them in my non-stick ceramic pan.
Asparagus and Chickpea Casserole
To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.
1 medium onion, diced
1 rib celery, diced
8 ounces sliced mushrooms
3 cloves garlic, minced
12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
2 tablespoons vegetable broth or "no-chicken"broth
2 tablespoons flour
1 cup vegetable broth or "no-chicken" broth
3/4 cup unsweetened soymilk or other non-dairy milk
salt and freshly ground black pepper to taste
1 1/2 tablespoon nutritional yeast
1/2 teaspoon dried thyme leaves
1 teaspoon dried basil
1 15-ounce can chickpeas, rinsed and drained
2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
smoked paprika, for garnish
Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish.
Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender.
Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika.
Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.
This has a nice flavor and I actually couldn't tell there wasn't any meat. Hubby went back for seconds, but then he smothers things with ketchup! It has nice flavor for the Fall.
5-6 golden potatoes 1 acorn squash 1 large onion 2 cups garden peas (cooked) red quinoa red lentils garum masala, chili powder cardamom, coriander salt and pepper almond milk (no vanilla in it)
I cooked separately the red quinoa and the red lentils. I seasoned both with garum masala , salt , pepper, a bit of cardamom and coriander, a dash of chili powder.
I cut up and cooked the potatoes. I microwaved the acorn squash (after cutting in half and seeding it--takes about 8 minutes to cook in microwave--open side faced down). I sauteed the onions until brown.
Mix some quinoa and red lentils together adding more seasoning if needed. Place a few cups of this in bottom of 2 quart casserole. Place the garden peas on top.
Mash the potatoes with the acorn squash and a bit of almond milk and salt and pepper. Stir the onions into potato combo and spread over the peas in the casserole. Cook in preheated 350 degree oven for about 30 or 40 minutes or until the potatoes get slightly brown and crisp on top.
