Marco Polo spaghetti recipe/ Julia Child

One of our families favorites.  We also like it with green olives and black beans as optional additions. My husband heard this recipe a long time ago while driving in the car and he copied it down.  It can be found at various websites.  Julia Child did a demonstration of it on the Mr. Rogers' show  https://www.misterrogers.org/videos/julia-child/?fbclid=IwAR3uz1vdSEJ7QVGBSB49dtCazCBe13VgfeV60hmrRLYiNW78Dqq2HSpzAVA  also here 

 https://www.misterrogers.org/videos/julia-child/

INGREDIENTS We often use more of these ingredients

• 1

  lb spaghetti
• 2

  tablespoons butter
• 2

  tablespoons olive oil
• 1

  teaspoon salt
• black pepper
• 1

  (6 ounce) can tuna packed in oil, flaked, undrained
• 2

  tablespoons pimiento, diced or 2 tablespoons roasted red peppers, sliced into strips  (Note we also like green olives stuffed with pimiento and chopped in this recipe)
• 2

  tablespoons green onions with tops, sliced
• 2

  tablespoons black olives, sliced
• 2

  tablespoons walnuts, chopped
• 1⁄3

  cup swiss cheese, shredded (we often sub Parmesan cheese 
• 2

  tablespoons fresh parsley or 2 tablespoons cilantro, chopped    
• Optional additions we like are Black beans and green olives
• 
  

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.

Pumpkin oatmeal cookies

 

Easy and tasty/ fast!

INGREDIENTS

• 2.5 cups  oats 
• 1 cup pure pumpkin puree
• 2–3 tbsp maple syrup, (Probably could sub sugar -haven't tried)
• 1 tsp apple pie spice (or pumpkin pie spice or cinnamon, optional but recommended

Additions optional:

• 1/2 cup chocolate chips, optional but recommended
• Walnuts are a great addition as well
• Shredded coconut would be good as well

Mix all together--sometimes I use a bit more of the pumpkin, but you want a nice thick consistency.  Roll by hand into balls and press to right size--these will remain the size you make them. Place on non-stick cookie sheet or line with parchment. (Might not need either, but I haven't tried in a regular cookie sheet) Cook at 350 F for 10-11 minutes.

Another recipe for pumpkin cookies is a pumpkin banana one that uses more ingredients: 

https://nannykimsrecipes.blogspot.com/2019/10/pumpkin-banana-cookies.html

black bean potato vegan loaf (like meatloaf)

I found this tasty and pretty easy to make. The only catch is to make it ahead since it slices better with 3 hours in the refrigerator.  This is nice for sandwiches too!. You can serve it with a vegan gravy which can be found at the link, or with a tomato based topping or barbecue sauce---or whatever.  Here is the link with all the details https://elavegan.com/vegan-meatloaf-gluten-free-recipe/

 I will give the ingredients --go to the link for all the info. 

Note: I especially like the leftovers for sandwiches with red  Sauerkraut! 

INGREDIENTS:

2 large (400 g) potatoes peeled, or sweet potato

• 1 tbsp oil
• 2/3 cup (100 g) onion chopped
• 2 medium-sized (100 g) celery stalks chopped
• 3 garlic cloves minced
• 1/2 tbsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp caraway seeds
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/3 tsp red pepper flakes (I OMIT)
• Black pepper to taste (I OMIT)
• 1 tbsp soy sauce tamari, or coconut aminos
• 1 tbsp balsamic vinegar
• 2 (15 oz) cans black beans or kidney beans, about 500 g when drained and rinsed
• 1/2 cup (60 g) walnuts chopped or sunflower seeds for a nut-free version
• 1 cup (90 g) oats preferably instant oats (*see notes)
• 2 tbsp (60 g) tomato paste (I use ketchup)

Note: the first 3 photos were with 1 can black beans and 1 can kidney beans. I prefer it over the 2 cans black beans. 

 

Chips made from Tortillas

 This is my new LOVE.  Made from corn, GF

Ingredients:

Corn tortillas

olive oil (optional/I no longer add oil)

seasonings of choice

Dip (optional)

Take corn tortillas as those pictured in package above. Optional:Brush both sides of them with a bit of olive oil. 

Stacking  them in a pile slice into 6 pieces with scissors. I usually take about 4-5 of the tortillas to make for myself and another person. This amount will fit on one of my cookie sheets (I use the cookie sheets  that have  a bit of a side}.  Bake at 350 F for 12-15 minutes. You want them to be brown as in the photo but not too too dark.  If you don't let them get brown they will not be crisp. Remove from pan with tongs. Some brown faster than others and you can remove them from the pan as it happens.

Note: you can season these before cooking with a bit of salt and any other seasonings you desire. Great dipped in hummus or whatever dip you love.

PS I now use my homemade tortillas for making these.

You don’t have to brown them as much- try different times to see your preference.

Crock-pot bread

My husband uses this recipe/and or directions for crock-pot bread--go to link for full explanations and details especially for white bread:

http://dimplesanddelights.blogspot.com/2012/10/slow-cooker-bread.html

He changes it up when he wants some whole wheat in it. Here are the ingredients for his whole wheat version:

1 and 1/4 cups lukewarm water

3 tsp yeast

1 tsp salt

2 cups Bread flour

2 tablespoons of flax seed if desired

1 and 1/4 cup whole wheat flour

Some olive oil when kneading

He stirs water, yeast, and salt together in large bowl. Dump in flour and optional flax seed in and mix into a wet , shaggy dough. Let rise 2 hours, covered but not sealed so gas can escape.

Then form into a rough ball.  Knead for ten minutes (He sprays a bit of oil over the ball before kneading. Place in parchment paper lined crockpot and cook in on high 90 minutes or 105 minutes. Crisp in oven on broil for 3-5 minutes for crusty top--watch carefully.

Teff/Oat bread/ or muffins GF

 I need to use up the Teff flour I had ,so I tried this recipe which was actually for 4 small loafs of bread found here: https://www.powerhungry.com/2018/01/teff-oat-marathon-bread-gfvyeast-free/   These have an interesting flavor/ reminds me a bit of bran muffins. I like the flavor of the molasses that is in the ingredients. I also like to serve these with a bit of honey for better flavor. Go to the link as she describes the process and about how they rise and fall down afterwards.--this is why she uses the smaller bread pans. It worked about the same in the Extra Large Muffin tins I used. --didn't fall too much.  These came out very moist and cooked in 1/2 the time for me since I used the Muffin tins.

Note some on a GF diet can have GF oats.  I used Bob's Red Mill.

I ENDED UP LOVING THIS RECIPE!! NOW I WILL NEED TO HAVE TEFF FLOUR ON HAND--I USED WHAT IS CALLED IVORY TEFF. NOTE: THE TYPE OF MOLASSES--BRAND- MAKES A BIG DIFFERENCE. I prefer the Grandma's brand. In this picture I used Plantation organic brand which has a more bitter taste and gives a darker color to the muffins. But still good.

INGREDIENTS

• 1 and 3/4 cups (425 mL)water
• 1 cup (250mL) nondairy milk
• 1 teaspoon vinegar
• 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed))
• 1/4 cup whole psyllium husks (or 3 tablespoons psyllium powder)(I substituted 3 TAB of cornstarch)
• 1/4 cup (25 g) flaxseed meal
• 3 tablespoons (45 mL) molasses
• 1 cup (160 g) teff flour
• 2 teaspoons baking soda
• 1–1/4 teaspoons fine sea salt
• 1/4 cup (60 mL) oil 
• ME-Raisins would probably be a tasty addition in these.

Directions:

1. In a large bowl, stir together the water, milk, vinegar, oats, psyllium, flaxseed meal and molasses until combined. Let stand for 15 minutes.
2. Meanwhile, preheat oven to 350F (175 C) and grease or spray 4 small (5×3-inch/12.5×7.5 cm) loaf pans. (I don't have these so I used the EXTRA large muffin tins. This made 11 muffins of the extra large size.
3. In a small bowl, whisk together the teff flour, baking soda and salt.
4. Add the teff mixture and oil to the oats mixture, stirring vigorously until completely combined (batter will be very thick). Divide batter equally between prepared pans, smoothing tops.
5. Bake in the preheated oven for 40 to 44 minutes and tops of loaves are very puffed. OR IF USING EXTRA LARGE MUFFIN TINS cook for 17-20 minutes or a bit more until tooth pick inserted comes out mostly dry. Transfer to a cooling rack and cool completely in pans (loaves will begin deflating almost immediately, to about the level of each pan top). IF USING MUFFIN TINS--I just let them rest a minute or 2 and took them out and put on a rack to cool.
6. Remove from pans, slice and eat!
7. NOTE: I like these with served with honey.

Potato Chickpea soup Vegan and GF

Nice creamy potato like soup.  Found this at https://runningonrealfood.com/vegan-chickpea-vegetable-chowder/   You have to blend 1/2 of it after cooking to give the nice creamy consistency. 

INGREDIENTS

• 1 heaping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves garlic
• 1 tsp each dried thyme and oregano
• 2 heaping cups peeled and diced yellow potatoes (340 g) (I had red ones/worked fine)
• 2 cups peeled and diced carrots (300 g)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)(I had 15 oz can)
• 1 tbsp fresh lemon juice(I omitted)
• 1/2 tsp each sea salt and black pepper
• 1/2 cup lightly packed, finely chopped parsley(I didn't have)

 Directions:

1. *Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
2. *Stir in the oregano and thyme and cook for a couple more minutes, stirring often.
3. *Add everything else, except for the parsley, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
4. *Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending.
5. *Pour the blended soup back into the pot with the unblended portion.
6. *Stir in the parsley, season with salt and pepper, if needed, and serve right away.