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 ......"

Sweet Potato Fries (baked)

These were delicious!!

Preheat oven to 400 degrees F.


1. Peel the amount of sweet potatoes you desire (pictured here were 3 medium)
2. Cut potatoes into fry size slices.
3. Place fries in a large bowl and sprinkle with favorite seasoning and a tsp of
olive oil. (might try spraying with pam for lower fat). We used Chef Paul Prudhomme's Magic seasoing blends--Vegetable Magic (sold in seasoning section).

4. Place in center of oven on tray sprayed with pam. Cook about 30 minutes or until done--some will just start to brown a bit.

Crockpot vegetables with pasta

Really liked this--found it in Fix it and forget it Lightly. (this recipe was by Donna Lantgen) We liked this soooooooooo MUCH that we had to make another batch the next day (today!)

2 cups chopped zucchini

1/2 cup chopped cherry tomatoes, cut in half

1 large red pepper chopped (she said 1/2 of one--I like more)

1/2 medium-sized onion sliced

1/2 cup fresh mushrooms, sliced (I didn't have any in this picture--I ran out)

4 cloves garlic, minced

1 Tbsp of Italian seasoning (I just sprinkled some Mrs. Dash Italian)

8- oz can tomato sauce Note--we substitute a large jar of Paul Newman's Marinara

1. combine all in slow cooker

2. cook on low 6 hours or until vegetables are tender

3. serve on your favorite pasta (we used a rice Ziti)

Merlot/bordeaux--Christian Moueix 2005

This was smooth and I liked it. This was a 2005--by Christian Moueix---it was rich and mellow as the bottle says.

Chinese Vegetables for crockpot

Got the basic recipe from the book Fix-It and Forget-it Lightly. Makes 6 servings

1 bunch of celery, sliced on the diagonal
1 large onion, sliced
1 pound can of bean sprouts, drained (I would prefer fresh but can't always find them)
12 oz package of chop-suey vegetables (I used canned --24 oz--but added my own fresh too
[I added carrots-sliced very small, a large box of fresh mushrooms -sliced, some red bell pepper)
2 (4 oz each) cans sliced mushrooms , drained (I used the fresh--see above)
1 Tbs of sugar
3 Tbsp. low sodium soy sauce (la choy is Gluten free)
1/4 tsp black pepper or to taste
(the recipe also calls for 3/4 cup of water--but mine didn't need as much because of the fresh veggies)
Sometimes I add a can of chickpeas too

1. Saute the fresh veggies just a few minutes if you want to cut down on crock time.
2. Combine all ingredients in slow cooker
3. cover. Cook on low 3-6 hours depending upon how soft or crunchy you like your veggies. Since I sauteed mine first it was done much more quickly.

Serve over rice

Mashed potatoes and cauliflower (lowfat)

This is one of my family's favorites!! (Ps. Acorn squash is also very good mixed in with potatoes--gives it a buttery taste)

1 head of cauliflower
4-7 large potatoes (depending on how much you want)
garlic or garlic powder
chives (optional)
parsley (about 1/4 cup)
salt and pepper

To cook the potatoes more evenly pare them and slice in half and cook this way for about 20-25 minutes in water until done. (you can cook the potatoes with a teaspoon of minced garlic for flavor). Meanwhile cut up the cauliflower and set in a frying pan (saute pan). Place about 1/4 inch of water in the pan and cook the cauliflower 15-20 minutes or so until tender--turning them every so often. Drain the potatoes saving the cooking water. Add the drained cauliflower to the potatoes and mash adding enough potato water to get right consistency. Add parsley
and mix in adding salt and pepper to taste. Can add extra garlic powder if desired.

We like this served with cooked mushrooms and onions and chickpea salad.

Chickpea salad without oil

Do this in the amounts you desire:

chickpeas
purple onion
parsley
fresh lemon juice
white wine vinegar
cumin
mint
fresh tomatoes
salt

I mix up the chickpeas, onion, and parsley and tomatoes. Then I sprinkle it with the seasonings to taste--giving some shakes of the white wine viegar and squeezes of the lemon. Do it according to taste.

bean and green salad

I like this salad and wanted to put it here so I wouldn't forget. We often have a salad of lettuce and strawberries. But I combined this with another salad and liked the taste and result. Just toss whatever amounts you desire. I like this with a balsamic dressing.

Romain lettuce
Strawberries
Northern beans
chickpeas and kidney beans
Purple onions
celery
green peppers
tomatoes
some black olives

Ps. A sandwich I like is my gluten free bread; falefel, tomato , purple onion, and Romain lettuce

Mar del Sur /Malbec wine from Argentina

We had this tonight and it was very good. I believe the Malbec grape variety is only grown in Argentina. This is dry and is 13% alcohol. It has a bit of a fruity taste and is very smooth. We both really liked this.

Ginger teriyaki dressing

I love Paul Newman's dressing that is similar to this but I can't have his because of the wheat in it. So I made my own and it was delicious!!

Equal parts of La Choy teriyaki sauce (has no wheat!) and Orange juice. Add powdered ginger to taste and a pinch of onion powder.

How to make dried basil

This is made while you sleep!!

Preheat oven to 170 F. Place fresh basil on cooking sheets. Place in oven. Turn off oven. Leave in over night. In the morning turn the oven back on to 170 and cook for 15 to 30 minutes until crumbly. (I think next time I may leave in 15 minutes at the start at 170 and then shut off and follow the directions. Mine took a while to dry because they were very big).

Baked pasta with summer vegetables

 We love this--and really love the added eggplant

Eowyn gave me this and this is the original recipe from her---with dairy. I will tell what I did to alter it after giving the original:


Baked Pasta with Summer Veggies


1 large onion, chopped
2 cloves garlic, chopped
2 red bell peppers, sliced
2 zucchini, sliced (I used more squash- 2 zucchini, 2 yellow squash, 1 eggplant)
2 T olive oil
1 lb. penne pasta
1 cup part-skim ricotta cheese (nannykim-I used some tofu--see below)
1/4 cup shredded Parmesan plus an additional 1/2 cup (nannykim-I omitted)
pinch of nutmeg (1/8 tsp)
3 Tomatoes, chopped (I just use those jumbo cutting tomatoes that are the cheapest)
1 tsp. dried oregano (I just sprinkle what I think looks good)
1/2 lb. mozzarella, cubed (I just used shredded) (nannykim omitted)
salt and pepper to taste
1/2 cup bread crumbs (Italian seasoned) (nannykim--rice bread crumbs)


1. Preheat oven to 425 degrees.

2. Cook pasta about 2 minutes short of package directions (it should be a bit firm).

3. Toss onion, garlic, peppers, and squash in a large bowl with olive oil, salt and pepper to taste. Place vegetables on a baking sheet (I use the bottom of a roasting pan and also spray the pan) and bake for 10-15 minutes or until tender.


4. Mix ricotta, 1/4 c. parmesean, mozzarella, oregano and nutmeg together in a large bowl. Gently mix everything together (cooked pasta, veggies, tomatoes, and cheese mix). Pour into baking dish. SEE BELOW IN RED

5. Sprinkle top with breadcrumbs and remaining parmesan. Bake 20 min (covered 10-15 min and uncovered for last 5-10 min). However, if you make this ahead and either freeze or refrigerate it, baking time will probably increase to 30-40 minutes.

ME: took out the cheese. Used about 1/4 of a package of tofu and blended it with some oregano, basiln pinch of nutmeg, salt and pepper, a dash of red wine and a bit of nutritional yeast---all according to taste. I just used this in place of the ricotta--but I did not use the equivalent measure to the ricotta. (I originally blended up 1/2 the tofu---but that was too much so I used just about 1/2 of the 1/2) If desired you can mix a bit of spinach in the tofu.

I added some basil pesto also!
I did use gluten free ziti and rice bread crumbs for the top.

Pumpkin custard or pumpkin custard pie

Well, well--not sure why this loaded the picture sideways!! But I do like old cookbooks and this is one from the 60's--has some really interesting southern type recipes.
Below is what the custard cups look like right from the oven--they puff up when they are done--but you do need to be careful not to overcook them.

Once they cool a bit they flatten back down (like cheesecake does), you can sprinkle them with nuts and or coconut and serve with whip cream if you are into dairy.

You can make this as a pie or as custard cupies! (you can also use squash it says)

2 cups cooked or canned pumpkin

1/2 cup sugar

2 tablespoons of molasses (I was out unfortunately--would be good! I used brown sugar here)

1 tsp salt

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

3 eggs

2 tab melted butter or margarine (I tried it without, but would be better with)

1/2 cup nuts and or coconut (optional)

Mix everything except the nuts together. If doing pie--line a pan with pastry. Bake the pie shell for 5 minutes at 425 degrees F., then fill with the pumpkin mixture. Bake for an additional 30 minutes, sprinkle with nuts and serve with whipped cream. Yield: 6-8 servings

For custard cups: spray with pam and then fill with the pumpkin mixture. Place on custard cups on cookie sheet. Bake 425 for 15 minutes then add 5 more minutes and watch until done. I think mine took 22-25 minutes, not sure. You will know they are done when they puff up and a knife inserted comes out clean. Makes 5 custard cups.

Crockpot (slow-cooker) marinara sauce

My husband really liked this and so did I--a nice flavor. I found it in Fix-It and Forget-It lightly. This recipe was from Dorothy VanDeest Memphis, Tn.


2 (28 oz each) cans of low-sodium whole tomatoes (I used Italian Plum tomatoes)
1 onion, finely chopped
2 carrots, pared and finely chopped
1 clove garlic, chopped (I used 2-3)
2 Tab vegetable oil (I just used a touch of olive oil)
1 Tab brown sugar
1/2 tsp. salt (I used sea salt)
1 tsp of dried oregano (this was my addition)
a pinch of dried basil (my addition)

1. Puree tomatoes in blender or food processor. (I don't like to over do this step--depends on what kind of consistency you want)

2. In a skillet saute onions, carrots, and garlic in oil until tender. Do not brown. (I used my food processor to chop these up before cooking)

3. Combine all ingredients in slow cooker. Stir well. Cook 6-10 hours on low.
4. Remove cover. Stir well.
5. Cook on high uncovered for 1 hour for a thicker marinara sauce.I failed to see this last direction--it was good just the way mine cooked up....but if you want it thicker do this---it may vary with your individual cooker ;-)

Crock pot eggplant dish (caponata) served on crusty bread

I found this in a crock pot book called, Fix-It and Forget-IT Lightly. This recipe was from Katrine Rose of Woodbridge, VA. It is a nice and different way to have eggplant. It was just a bit tart...might add a hair of sugar next time...but I do like it tart.

1 medium-sized eggplant, peeled and cut into 1/2 inch cubes
1 14 ounce can low-sodium diced tomatoes
1 medium-sized onion , chopped
1 red bell pepper, cut into 1/2" pieces
3/4 cup low-sodium salsa
1/4 cup olive oil (I did less)
2 Tbsp. capers, drained (I omitted)
3 Tbsp. balsamic vinegar
3 garlic cloves, minced
1 1/4 tsp dried oregano
1/3 cup chopped fresh basil (added at end of cooking time

1. Combine all ingredients[ EXCEPT for the BASIL and the bread] in slow cooker.
2. Cover. Cook on low 7-8 hours, or until vegetables are tender.
3. Stir in basil. Serve over slices of toasted French Bread

optional:some Frito bean dip mixed in the sauce is great when mixing or serving the sauce mixed in rice!

Veggie-stuffed Portobello mushrooms

I found this recipe from Better Home and Garden Mag. August issue 09 . It is good for a snack or light lunch--can serve with crusty rolls or pita bread etc. Nice flavor combo

1 small yellow sweet pepper cut in bite sized strips (I used about 2/3 of a large yellow bell)

1 small red onion , chopped (I used 1/2 of a large)

1 medium zucchini, coarsely shredded (I just chopped mine)

1 carrot, coarsely shredded (again, I mostly chopped)

1 stalk celery, thinly sliced

2 cloves garlic, minced

2 to 3 Tbsp. olive oil

1 Tbsp snipped fresh basil

1 Tbsp lemon juice

1 5ounce package of baby spinach (I used a bit less--not pictured in the lower picture)

1/2 cup fine dry bread crumbs ( I used 1/3 cup rice bread crumbs--gluten free)

1/2 cup finely shredded Parmesan cheese (I omitted and used a sprinkling of nutritional yeast)

4 4-5 inch portobello mushroom caps, stems removed

4 slices of provolone cheese (I omitted)

1. Preheat oven to 425 F. Line a baking pan with foil (I did parchment paper).
In 12 inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery and garlic in oil (or iron skillet with a touch of oil) over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 tsp salt and ground black pepper. Top with spinach; cover. Cook 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and 1/2 of Parmesan cheese into spinach mixture; set aside. (I used a bit of nutritional yeast instead of cheese).

2. Remove gills if desired (I left them). Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese if using. Divide veggie mixture among mushroom caps. Bake 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more. SERVES 4

gluten free baked falafel

Above are how they looked uncooked This is how they looked cooked--except I browned them a bit more after this picture--I wanted them more crunchy. This was from glutenfree.wordpress. I used an icecream scoop to scoop these out. I ended up cooking them for 15 minutes on one side and then having to flip them and cook quite some time--perhaps another 15 minutes. Perhaps I needed to raise them higher in the oven. ANyways these were very good--especially rolled with olives, cukes, tomatoes in a lettuce wrap! 

 Gluten free, baked falafel Makes 24-25 inch and a half falafel balls (mine 15-16--I like them bigger--increases cooking time however) 

 Ingredients: 

3 cups dried garbanzo beans, soaked at least overnight but up to 12 hours OR 2 – 15 oz. cans of garbanzo beans (I used canned--well drained and rinsed) 

2-3 cloves of garlic 

1/2 sweet onion (about 3/4 cup), roughly chopped (I used 1/2 onion--was less than 3/4 cup) 

1/2 cup chopped parsley 

3 Tablespoons GF Oat flour (grind up the oats in the food processor) or use quick oats

1 teaspoon baking soda

 1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1 1/2 Tablespoons lemon juice  or lime

1/2 teaspoon cayenne pepper 

salt/black pepper to taste + 

water IF necessary to even out the texture (like 1/4 – 1/3 cup)(I did use some water but you have to be extreemly careful not to add too much)

 Directions: Dump all ingredients into your food processor and grind well. You want to create an even texture of the chickpeas. Preheat your oven to 350F. Roll in to balls and place on a piece of parchment or a silicone baking mat. Bake for 15- 18 minutes or until golden on the outside and crispy. Serve with tahini dressing and/or cucumber sauce along with pita/wraps and salad greens for your sandwiches. I USED A LARGE LETTUCE LEAF AND ADDED FALAFEL, CUKES, OLIVES, AND FRESH TOMATOES--ROLLED IT UP AND GREAT!

Not quick oats can just be put in food processor without first grinding. Cilantro is good in these too and a pinch of cardamom 

You can make them flat as well— see below-

Another recipe found here: https://theplantbasedschool.com/chickpea-fritters/.  Note: I like a bit of tahini added to the mix 

https://theplantbasedschool.com/chickpea-fritters/

nutty almond basmati rice (from food network

This is from foodnetwork--Robin Miller's recipe This is also good with falafel mixed in for a lunch


Ingredients
1/2 cup slivered almonds
2 cups reduced-sodium chicken broth (I used water)
1 cup basmati rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.

Fluff with a fork before serving

Emeril's tuscan soup altered using 15 beans

Alterations: I used less oil. I used a package of 15 beans (20 ounces dried) . I cooked the raw beans an hour in 8 cups water (with a sprinkling of dried sage ) and then drained the water and added about 4-6 cups (not sure)of fresh water. I used more carrot(probably total of 4 and more celery (2 very large ones) and 1 very large purple onion.(I chopped the veggies in a processor)I used about 1 cup of the tomato puree


Ingredients
3 tablespoons olive oil (me--less)
1 cup minced red onions (me -one very large purple onion)
1/2 cup finely diced carrot (probably more like 1 cup chopped fine in processor)
1/2 cup finely diced celery (probably more like 1 cup)
Salt
Freshly ground black pepper
1/2 cup tomato puree (more like 1 cup)
2 garlic cloves, peeled (I used minced garlic--2 rounded teaspoons)
2 cups dried cannelloni beans, soaked and rinsed (I used package of 15 beans 20 ounces dried and some dried sage))
8 cups water (I used this amount for the precooking--not for the regular cooking)
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
2 garlic cloves, peeled
5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water (I used gluten free)
Loaf crusty Italian bread

Directions

(If using the 15 beans--Soak the package of 15 beans overnight or cook for one hour in 8 cups of water and then drain --I cooked them with some dried sage)

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot, and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water.(I used somewhere between 4-6 cups) Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours. (You can cook this in crockpot for 4 hours on high ).

Then later In a small saucepan, combine the remaining olive oil, rosemary, and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes.

Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side.

white wine Penne and Vegetables

this was light , flavorful, and quick--basic recipe from 1000 vegetarian recipes book

Serves 3-4


2 cups dried penne
2 tbls olive oil (can use less)
2 cloves garlic minced
1 bell green pepper chopped
1 yellow bell pepper chopped
16 cherry tomatoes cut in half
1 tbsp chopped oregano (I used fresh--might want to add some dried also for more flavor)
1/2 cup dry white wine (I like to add a bit more at end)
2 tbsp quartered pitted black olives (I like more)
3 oz of arugula (I used spinach)
salt and pepper
(this might be good with some added northern beans)


Cook penne. Sautee garlic in oil for 30 sec. Add peppers and cook 3-4 minutes. Stir in cherry tomatoes, oregano, wine, and olives and cook 3-4 minutes. Add spinach and cook until wilted.

Place penne in serving bowls and top with sauce. Can garnish with oregano