Goulash

Easy meal--you can double or play with additions

 

Ingredients

1 pound of meat crumbles ( or sausage or whatever)

1 medium onion

2 garlic cloves minced

1 can mushrooms drained (or fresh)

1 can of diced Tomatoes (15 oz)

1 tsp of Italian seasonings (or however much you like)

frozen spinach or fresh ( in the amounts you like)

extra marinara sauce

8 ounces of rotini or shell or whatever pasta 

cottage cheese or mozzarella

Directions

Heat water for pasta a then cook it. Meanwhile -Saute the meat crumbles (or sausage etc), onions, mushrooms for 5 minutes or so until done, adding the garlic near the end. Add the Tomatoes and seasonings and simmer for 5 minutes--adding spinach near the end.  Mix with the pasta, adding some cottage cheese or mozzarella.  Top and mix in some marinara sauce if  desired.  At this point you can just eat it; or you can heat it more in an oven for 15 minutes or more to blend the flavors.

Another recipe for goulash can be found at the following link and you can make substitutions for the meat using the soy stuff etc https://www.365daysofcrockpot.com/north-dakota-casserole/

creamy chickpeas (curry like)

 

We loved this--it was hardy and filling and creamy!

Ingredients

Cooked rice for serving

1 onion chopped

15 oz can chickpeas, drained

15 oz diced tomatoes including the juice

15 oz can lite coconut milk

1/4 cup of natural creamy peanut butter

3 Tbsp tomato paste

1/8-teaspoon all the way up to a Tablespoon or more curry powder (according to your taste!)

1 up to 1 and 1/2 tsp garlic powder --as you desire

1 tsp smoked paprika

1 Tbs tamari --optional (soy sauce) I omitted

Spinach--I just threw in some frozen chopped spinach during the last 5 minutes---fresh would be nice as well

Cashews or cilantro for topping

Optional: vegetable broth for sauteing the veggies

Directions

Cook rice while preparing the creamy chickpeas

1. Place chopped onion in large saucepan (my ceramic). Add a bit of oil or just use water or vegetable broth.  Cook 5-7 minutes until onion is tender.

2. When tender add the seasonings of choice. Heat for about a minute adding more broth or water if sticking.

3. Add drained chickpeas and diced tomatoes with the juice of tomatoes. Cook 2-3 minutes. 

4. Add the coconut milk and peanut butter and tomato paste (I mix these three a bit first before adding).

5. Reduce heat and let simmer about 8 minutes more; during the last 5 minutes or so add some frozen spinach or fresh spinach.

Serve over the rice, adding cashews and or cilantro if desired.

This sauce filled my large saute pan--makes 4 large bowls or 5-6 small ones. It is filling because of the peanut butter and coconut milk and beans.

Pumpkin scones Gluten Free

Easy and I love them--nice for the fall.   Before cooking, after I cut mine I placed them in the frig for 15 minutes instead of the freezer as the recipe described--worked fine.  Note: I used coconut milk for brushing on the top. I found this on King Arthur's bake page https://www.kingarthurbaking.com/recipes/gluten-free-pumpkin-scones-recipe

Go to the link for all the info---I updated my colors and now you can't read what is below very well --sorry!

Ingredients:

Ingredients

• 2 3/4 cups (330g) Gluten-Free Measure for Measure Flour
• 1/3 cup (74g) granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 8 tablespoons (113g) butter, cold
• ME_OMIT :1 cup to 2 cups (184g to 369g) minced crystallized ginger, cinnamon chips, or cinnamon sweet bits, optional
• 2/3 cup (152g) pumpkin purée
• 2 large eggs
• coarse white sugar, for topping
• ME: brushed top with coconut milk

Directions:

Instructions

1. 1.In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2. 2.Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3. 3. If using--Stir in the ginger and/or chips/bits, if you're using them.

4. 4. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.

 

1. 5.Add the pumpkin/eggs to the dry ingredients and stir until thoroughly combined.

2. 6.Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

3. 7.Scrape the dough onto the floured parchment or pan, and divide it in half. Shape each half into a 5" round (if you haven't incorporated any add-ins); or a 6" round (if you've added up to 2 cups of chips/bits). The rounds should be about 3/4" thick.

4. 8.Brush each dough round with milk, and sprinkle with coarse white sugar or cinnamon sugar, if desired.

5. 9.Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

6. 10.Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.

7. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

8. Bake the scones--ME 20 minutes was a bit too much for mine perhaps because I didn't have the optional ingredients --but also because I didn’t place mine in the freezer for 30 minutes.—the recipe says for 22 to 25 minutes, until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy."

9. Remove the scones from the oven and serve warm. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage. Reheat very briefly in the microwave, if desired.

   When I refrigerated the cut dough for 30 minutes it took about 20 minutes— you want the edges to look done not doughy.

Pumpkin pie cups

 Easy, tasty, and just screw on the lids for a picnic or storage in the frig!

The original recipe can be found here https://www.jodiefitz.com/easy-pumpkin-pie-recipe-for-thanksgiving-dessert/

I did change a bit instead of using the evaporated milk I used 12 oz of a canned lite coconut milk and a tab of arrowroot starch.

INGREDIENTS

1 – 15 oz. can pumpkin, 100% pure

12 oz. can of evaporated milk -I used 12oz from a can of lite coconut milk

2 eggs, large

½ cup brown sugar

1 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla

½ teaspoon allspice

(1 tablespoon of cornstarch or arrowroot if substituting coconut milk for the evaporated milk)

Directions:

preheat 350. Mix everything with a mixer and pour into 6,  8 ounce each ball jars so they are about 2/3 full. Place jars on a cookie sheet uncovered.  Bake 40-50 minutes until knife inserted comes out pretty clean. Cool and serve topped with whatever you like.

Autumn Sweet Potato wild rice casserole

This is a tasty fall dish---

Ingredients:

3 cups cooked cubed sweet potatoes

2-3 cups cooked wild rice mixed with Jasmine rice

6-8 ounces Beyond meat beef free crumbles (or could sub cooked white beans or beef)

1 apple , chopped, skin removed

1 small onion, chopped

1/2 teaspoon onion powder

1/2-1 teaspoon dried rosemary to taste

1 teaspoon dried sage

1/4 to 1/2 teaspoon smoked paprika

salt to taste

1/4-1/2 teaspoon dried thyme

vegetable broth 

Parsnips and carrots or butternut all could be used or added to this dish as long as they are cooked.

Cook wild rice and your white rice according to directions on package (I cooked my wild rice in some vegetable broth). Cube and cook sweet potatoes covered in water (takes about 10-13 minutes to cook when cubed). In a skillet saute the chopped onion, apple, and the meatless crumbles--cook for 8-10 minutes until the onion is done and the crumbles are browned. Add the cooked sweet potatoes and the seasonings . Mixing gently so as not to mash the potatoes. Add your cooked rice carefully stirring. Taste. Add any more seasoning you desire.  

Preheat oven to 350--place the cooked mixture in a casserole dish and heat till warmed through fifteen minutes or so--it depends on how hot all your ingredients are to start with. I added a bit of vegetable broth to this for warming.

Another dish from which I got the idea is found here: https://veganyackattack.com/2020/10/03/autumn-squash-wild-rice-bake/

Vegetable soup/ easy stove or crockpot

This is one of my favorite soups and it takes minutes to assemble. I found it here:  https://crockpotlad ies.com/recipe/crock-pot-vegetable-beef-soup/

I do it on the stove top but they give crock pot directions. Makes about 6- 8 servings depending on what you add.    I use 

Beyond Meat, Beef Free Crumbles Beefy, 10 Ounce instead of the hamburger meat---you could make it with just the veggies. I also use regular red potatoes with some skin on which I cube and cook while frying the onions and crumbles.  Here are the ingredients

Ingredients

• 1 Pound Extra Lean Ground Beef (me Beyond meat)
• 46 Ounces Canned Vegetable Juice Such As V8 Brand (I use 64 ounces)
• 14.5 Ounces Canned Corn Drained
• 16 Ounces Frozen Mixed Vegetables
• 14.5 Ounces Canned Diced Potatoes (I use my own fresh)
• Onion-  I add about 1/2 a large onion.
• celery--I slice thin and add to the pot with the veggies
• sometimes I add a bit of vegetable broth and GF pasta

I just saute the onion and beyond meat and cube and cook some red potatoes---this all takes about 10 minutes. Then I add everything to a big pot and cook for 20-30 minutes until the veggies are done. Go to link for crockpot directions.

 

Sweet Potato cookies 3 ingredients GF

I did not do the swirls ;-) and I used orange sweet potatoes instead of the Japanese--still tasty!

Below is the Youtube recipe if you go to the youtube video there is more added under it.  Mine didn't take as long. 

Makes 22-24 cookies INGREDIENTS: 375g (1.5 cups) Japanese sweet potato*, cooked, chilled, peeled and mashed (me standard orange ones) 1.5 tsp vanilla extract 42g (6 tbsp) coconut flour, sifted INSTRUCTIONS: 1. Preheat the oven to 390F. Line a 9.5x13.5x2 inch baking dish with parchment paper. 2. Blitz the sweet potatoes and vanilla extract in a high-speed blender until it just liquefies into a smooth and silky puree. Use a tamper to help work the mixture, it will take a bit of work until it gives. 3. Transfer the puree to a medium sized bowl. Sift the coconut flour and add it to the mixture. Mix well until all the coconut flour is fully incorporated into a thick paste. 4. Fit a piping bag** with a star tip and fill it up with the paste. Create cookies in 2 inch swirls by applying pressure to push the dough out and wrapping the swirl around the center. (This piping technique is actually surprisingly easy. There are great youtube tutorials that can get you up to speed in no time). The cookies will shrink a bit as they dehydrate in the oven, so pipe them closely on the baking dish to fit 22-24 cookies. 5. Now place the cookies in the preheated oven and fully COVER them with a baking pan (resting the pan directly on top of the baking dish, as you would a lid), or cover with aluminum foil, folding it over the entire baking dish. 6. Bake covered 390F for 20 minutes. Then uncover the baking dish, reduce the temperature to 350F and bake for an additional 15-17 minutes, until the cookies turn more golden. (I did this for this amount for the first part at 390 covered. At the 350 degree uncovered I only did about 5 minutes more. When I added more than this they were a bit over cooked) 7. Remove from the oven and place it on a wire rack to cool. 8. Serve once the cookies completely cool down to room temperature. Store them in an airtight container in the fridge. They will become softer and more buttery after they are refrigerated. Let them come to room temperature before serving.
 

Note: I have also tried these using Sweet potatoes, almond extract, and almond meal. The only difference in cooking was I left the temperature at the higher level instead of turning it down when cooking the uncovered part —and I needed to cook it about 25 minutes for the uncovered part. Also the consistency is different in this change.

Sweet Potato pancakes/ 2 ingredients

Easy sweet potato pancakes with 2 ingredients--yum.

1 cup mashed sweet potatoes (Purple ones are great too--just look strange)

2 eggs

Mix and pour batter into heated oiled pan 1/4 cup per pancake.  Cook as you would cook pancakes. Makes 6.  You can add seasonings to the batter if desired--ie cinnamon etc.
 

Chicken pasta broccoli salad

Nice salad

recipe can be found in link / I made 1/2

https://acultivatednest.com/grilled-chicken-and-broccoli-pasta-salad/

Ingredients:

12 oz. Elbow Macaroni
2 Broccoli Crowns, cut into florets
1 Red Pepper, diced  (Note-- I just used green bell pepper)
1 Yellow Pepper, diced
4 Boneless Skinless Chicken Breasts, grilled (just season with salt and pepper)
½ Cup Sour Cream
¼ Cup Mayonnaise
2 Tbsp. Ranch Seasoning (instead I used onion powder, garlic powder, dry parsley flakes, dried dill)
½ teas. Pepper
½ Lemon, juice  (I omitted--but a dash of Italian dressing is nice as a substitute )

Vegan thai noodle

nice fast dish if you have your tofu done earlier. Serves 2-3


1 package of extra firm tofu
GF low sodium tamari sauce (or whatever soy sauce you desire)
1 large onion chopped/sliced
1 green bell pepper sliced
2-3 cloves minced garlic
2/3 cup of packaged slaw (or whatever amount you want)
1 carrot/slivered or sliced thin
1/2 cup or so of chopped broccoli
1 can of lite coconut milk in 15 oz can
curry powder
brown rice noodles (I used two of the packages that come inside the box above (there are 4 in box)

Earlier in the day: Chop the extra firm tofu into small squares ( or buy already cubed --I seem to get more from the packages that come whole).  Place cubes in a zip-lock back and marinate in soysauce---I just sprinkle it very well all over). Place in refrigerator for at least 30 minutes (I like it for a few hours and turn the bag at least once).  Then drain off any liquid and place on a nonstick cookie sheet with a bit of olive oil. Bake 425 F for 20 minutes, flip , and bake 20 minutes more.  I just do this earlier in the day.

At supper time place water in a 2 quart sauce pan and bring the water to boil.

Meanwhile while above water is heating--

In a ceramic pan place a tablespoon or 2 of olive oil.  Saute the pepper, onion , for a few minutes at medium heat. Add the garlic. Saute, stirring every once in a while for another few minutes.  Add the carrots, broccoli and slaw.  Cook 1 more minute. Add the cooked tofu. Add the coconut milk and sprinkle with curry powder---however much you desire. I just do it lightly for a light taste . Cook on medium to medium low heat for 5 minutes.

While the coconut milk is heating for the 5 minutes, place your noodles in the hot water. Remove from burner and let the noodles soak 5 minutes , drain, and add to your vegetable coconut milk dish and serve.

kale tofu salad

Massaged kale, corn, tomatoes and baked tofu (that has been marinated about 30 min in tamari or soy sauce and baked 40 min, turning after 20 min),place all in salad bowl and sprinkled with Italian seasoning and white wine vinegar. Delish. 

Cucumber salad

Slice cucumber thinly. Sprinkle with rice vinegar, and dried or fresh dill, and fresh mint. Note: I used lemon mint

Oven baked tostadas

Really good and quick--15 minutes.  Recipe found below. I used the corn ones--they toast up nicely.

https://iheartvegetables.com/oven-baked-tostadas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1032438836_45794906_233223

You can go to the above link for her version--I did it slightly differently. She adds some seasonings and things so you can go to link to see the difference.

INGREDIENTS

• 8  corn tortillas (used the 6 in soft type that come in a pack)
• 1 15oz can refried beans (see note)
• 1 15oz can black beans, rinsed and drained
• 1 cup pico de gallo (me-1 onion, 2 plum tomatoes, cilantro, basil chopped)
• ⅓ cup cheddar cheese
• Fresh cilantro, chopped (optional)
• sour cream (I used low fat)
• can corn drained
• black olives sliced and drained

INSTRUCTIONS

1. Set the oven to broil.
2. While the oven heats up, line a baking sheet with parchment paper. Usually you can't use parchment under the broiler, but it worked ok for me since it was only for about 2 minutes at the final temperature.
3. Bake the tortillas in the preheating oven for 2-3 minutes (note-this is while it is preheating). Depending on how quickly your oven heats up, you may need to keep a close eye on these! You want them lightly browned and beginning to crisp.
4. Meanwhile -or before this -chop up your veggies and preparations for toppings.
5. Remove the tortillas from the oven and spread about 3 tablespoons of refried beans on each tortilla.
6. Add ¼ cup of black beans on top. Sprinkle some corn on with the black beans.
7. Place in the oven and broil for 2- 3 minutes on the medium rack  until the edges of the tortillas get crispy and the beans are heated through.
8. Remove from the oven and top with pico de gallo, cheese and cilantro and a dash of sour cream if desired. You can also use picante sauce if desired.
9. I just placed the pico de gallo ingredients in the food processor for quick chopping. I had chopped the onions and tomatoes a bit first then added to the processor with the basil and cilantro. 

Chicken and rice casserole

Easy and serves 4

Ingredients

 1 cup dry uncooked Jasmine rice
2 and 1/2 cups of low salt chicken broth
 1 frozen package of broccoli florets (around 10 ounces)-COOKED
1 package of gluten free cream of chicken soup as shown above (or whatever kind you prefer)
Parmesan cheese (optional)
 1 can of white chicken (10 oz)--or any chicken you have on hand that is already cooked

Directions

Cook the Jasmine rice in the chicken broth until done (mine usually takes around 30 minutes). Then stir the cream of chicken soup, the chicken and the broccoli. Place in a baking dish (I used a 2 quart casserole dish) and bake at 350 F for about 20 minutes or until heated through. Optional is sprinkle top with Parmesan cheese before baking.

Peach cobbler gluten free

Quick easy and yummy. Serves four

1 can peaches in its own juices--drain saving juices
3 fresh peaches sliced (optional)
1 teaspoon butter

           1/2 cup GF Bisquick
           one egg
           1/2 tsp of vanilla or more it if you like
           1 tab of sugar
           1 tablespoon or so of butter for dotting on top before cooking

            Directions:
       
            Melt a teaspoon of butter in the casserole dish. Add the canned peaches saving out the juices. Add the 3 fresh peaches if you have them.

Mix  1/2 cup gf  Bisquick with the juice, one egg, 1/2 to 1 tsp of vanilla, and tab or so sugar

Pour Bisquick mix over top and dot with butter cooking at 350 for 20 min or until firm

Cannellini bean mix

Makes a good lunch with cornbread

Ingredients:

1 medium onion chopped
1 green bell pepper chopped (or any colored one)
1 tsp minced garlic, or more if desired
Italian seasoning--sprinkled over
2 pinches fennel seed
2 pinches dried rosemary
pinch or two of dried thyme
1 can cannellini beans drained
1 can diced tomatoes with the liquid (or a can of mixed okra, corn, and tomato--is great -see photo at bottom of recipe.

directions:

place water in non-stick pan (ceramic is what I use).  Cover the bottom of the pan with a bit of water --cook the onion, pepper, and garlic about 5 minutes at medium until they are softened. Add the can of chopped tomatoes and seasonings and cook another 5-8 minutes or until the seasonings flavor it nicely. Adjust spices to your taste. Add the beans and heat until warm.

Serve with cornbread or on rice  or on elbow noodles, or any pasta or however you desire ;-)




or with okra, corn, tomato, red bell pepper

Zucchini Fritters

Love this with marinara sauce and a tad of Parmesan--see photo at bottom of post 

Fritter Ingredients:

• 1 large zucchini (or 2 small ones)
• 1 clove garlic peeled and minced
• 1/4 cup fresh basil we grow our own, but you can find it at any grocery store
• 1/4 cup fresh oregano 
• 1 tbsp lemon zest (didn't have)
• 2 organic eggs or Flax Egg
• 1/4 cup gluten-free flour
• 1/4 tsp onion powder
• to taste salt
• to taste pepper
• oil--a tad for cooking

Optional--little bit of fresh dill, dry dill, or dill pickle juice

Instructions

1. Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.This step is very important--other wise does not crisp up as well. Meanwhile mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper and then add the drained and pressed zucchini.  Mix well to combine. Slowly add flour (I used GF Bisquick), stirring so no lumps form.
2. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.

Nice served with marinara sauce or chopped cucumbers--or with a dip etc.  

Great Northern Bean pasta dish

Ingredients:

Mushrooms (can use a jar of mushrooms)
1 good sized onion chopped
teaspoon of minced garlic
Fresh baby tomatoes-about 5 chopped
fresh basil few sliced up leaves
dried sage as desired
dried thyme as desired
fennel seed (a few pinches--to taste)
Fresh spinach
1 can of Great Northern Beans (or white bean of preference)-drained and rinsed
pasta sauce--
pasta--what ever kind you desire

Place water in large pot to just slightly cover the bottom--saute the above onion, garlic , tomatoes and mushrooms. After about 5 min at the seasonings then at Fresh spinach cooking until wilted.  Add the pasta sauce, and beans until heated through. Check seasoning tasting and adding as desired. Serve over cooked pasta