Pumpkin pancakes (gluten free and regular)

I found this in a Celiac newsletter and it is so yummy I ate them without anything added on them. Here is their recipe and you can most likely use regular all purpose flour if you don't need to be gluten free. SINCE I USED BOB'S GF PANCAKE MIX I PUT CHANGES BELOW IN CAPS.

Ingredients:
1 1/4 cup Jules Gluten Free all purpose flour (I used ONE and a Half cups of BOB'S GF PANCAKE MIX INSTEAD)
1 tsp. baking powder, gluten-free (OMITTED SINCE I USED PANCAKE MIX)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 large egg or egg substitute (¼ cup mashed banana works well here)
2 Tbs. canola oil (I USED 1 TAB OF OLIVE OIL LIGHT WITH THE PANCAKE MIX)
1 Tbs. brown sugar, packed (OMITTED SINCE I USED ALMOND MILK WHICH IS SWEET)
1/2 cup puréed pumpkin
1 1/2 cup milk (dairy or non-dairy) (I ONLY USED 3/4 cup ALMOND MILK)
1/2 cup raisins, cranberries or chocolate chips (optional) (I just dotted EACH INDIVIDUAL PANCAKE WITH A FEW GOLDEN RAISINS AS IT WAS COOKING)
High heat cooking oil for the pan

Directions:

Sift the flour, baking powder and spices together and set aside. (i OMITTED SIFTING)

Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using.

Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface.

Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown.

Serve warm with maple syrup or confectioner's sugar.

Moroccan vegetable stew for crockpot

Makes a huge pot--found this at myrecipes.com

"This Moroccan stew recipe is rich in nuts and spices and sweetened with currants. To make it in advance, just cook the spices and chop the vegetables the night before. Refrigerate in the crock overnight, then start it in the morning. Serve with couscous (or use RICE to be gluten free and a dollop of plain yogurt if you eat dairy). Prep and Cook Time: about 40 minutes, plus 8 to 9 hours in the slow-cooker." It took me 4 hours on high. You want the veggies to not be over cooked.

Yield: Makes 12 cups; 6 to 8 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, peeled and crushed with the side of a knife
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne NOTE--I ONLY USED 1/8 TSP AS THIS WOULD BE HOT WITH 1/2
1/4 teaspoon ground cinnamon
5 cups vegetable or chicken broth
4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
2 1/2 cups diced peeled eggplant
2 1/2 cups sliced (1/2 in. thick) zucchini
2 cups cauliflower florets
1 cup or so of cabbage if desired
1 cup diced onion (about 5 oz.)
2 cans (14 1/2 oz. each) stewed tomatoes
1 can (15 oz.) garbanzos, drained and rinsed
3/4 cup dried currants (it is also good without the currents and almonds)
1 cup chopped toasted almonds
1/2 tablespoon kosher salt

This is also good with Cabbage and about 2 cups of cooked rice (I add the rice at the end)

Preparation
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook( I think it would be good to do the onions with this next time), stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).

2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

3. Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, HIGH IS FOUR HOURS AND LOW WOULD BE 8 to 9 hours.

4. I prefer not to do the blender bit at all---I like it as is...but you can Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls. In this pic I ONLY DID 2 CUPS CAUSE I LOVE THE WHOLE VEGGIES.---as I said I like to not blend it at all add add 2 cups cooked rice.

Tomato soup

This is nice this time of the year. I found it in a Christmas mag. and they used slices of bread cut like Christmas trees and baked in the oven for ten to twelve minutes (with Italian sesoning) and floated them as one large crouton in each bowl. You can cut this recipe in half. The full recipe makes ten cups.

olive oil

3 garlic cloves minced

2 (28 oz ) cans crushed tomatoes

1 (14 oz) can low sodium chicken broth (or if vegan a substitute)

2 (12 oz ) jars roasted red bell peppers drained

1 TBS sugar (I didn't use this--could use a bit of Agave nectar if you want to sweeten)

1-2 tsp of Italian seasoning

2 cups almond milk (or 1/2 and 1/2 if desired)

1/4 tsp ground red pepper (if desired)

1/4 tsp freshly ground black pepper

Christmas Croûton (if desired)

Place oil in pot over med heat. Add garlic and saute 1 minute until slightly golden. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally over low to med heat for 30 minutes. Remove from heat and let cool for ten minutes.

Process mixture in batches in the blender until smooth. Stir in milk. Stir in ground red and black pepper if using. Serve with croûton.

Vegetarian stuffed cabbage

This is what it looks like before cooking. HOWEVER I FORGOT ONE OF THE INGREDIENTS!!!

THIS ABOVE IS THE FILLING AND IT IS SO YUMMY THAT I KEPT EATING IT AND FORGOT TO ADD THE RICE THAT IS CALLED FOR IN THE RECIPE!!!

I THINK THIS IS SO YUMMY BY ITSELF. IT WOULD BE GOOD JUST MIXED UP WITH COOKED CHOPPED CABBAGE AND RICE with or without the tomato sauce AND WOULD SAVE TIME TOO. LIKE I HAVE SAID, I FORGOT THE RICE!!! I OMITTED THE ANISE SINCE I DON'T USUALLY LIKE THAT FLAVOR.

FOUND THE BASIC RECIPE FROM MYMOMMYMAKESIT (BUT SHE USED CHARD).

Cook one cup of rice in two cups of stock or water (NEXT TIME I WILL NOT FORGET!)

Finely chop and saute until soft

1/2 medium onion
2 cloves of garlic
1 jalepeno pepper(I substituted a chopped red radish since I had no jalapeño--this was good!
1 bell pepper
1/4 cup of mushrooms
1/4 cup of carrot

Lightly brown
1 1/2 cups cooked lentils (I USED RED LENTILS--THE ARE GOOD FOR THIS PURPOSE AND COOK IN 15 MINUTES AND ARE MORE TENDER)

Add to this
1/2 tsp of allspice powder
2 ground star anise pods (ME--OMIT)
1/4 cup of golden raisins (I might want a bit more--I love these)
1/4 cup of toasted and coarsely chopped walnuts
1/4 cup of chopped fresh parsley or dill
salt and pepper to taste

Mix all of the above ingredients in a bowl and set aside

Remove the thick stalk/stem from CABBAGE leaves
Steam each one until just wilted (ME ABOUT 5 MINUTES)
Blot dry with a paper towel and set aside

Place one leaf on a flat surface

Sppon 2 TBSPS of filling onto the center of the leaf

Bring the tip and tail of the leaf over the filling, then one side, roll, tuck under the other side, and place "seam" side down into large buttered baking dish

Repeat with the other chard leaves

Combine 1 cup of spaghetti or tomato sauce with 1 cup of stock (I MIGHT WANT A BIT OF VINEGAR NEXT TIME SINCE I LIKE IT A LITTLE MORE TART BUT SPRINKLING WITH BALSAMIC VINEGAR WHEN SERVING IS GREAT TOO)

Pour over you rolls until they are just barely covered with liquid

Bake at 350 degrees for 1 hour (I covered mine--but hers may not have been covered --look at her link)

Garnish with fresh lemon juice (OR SPRINKLE WITH BALSAMIC VINEGAR IF DESIRED)

Serve with a dollop of sour cream and a nice green salad.

oriental tofu/ vegetable/rice dish

Loved this.

Cubed package of Tofu (14-16 oz)
soy sauce or Bragg liquid aminos (GF)
olive oil
Bok choy (4-5 stocks)
yellow and orange bell pepper (3/4 of each large pepper)
canned or fresh bean sprouts (I used 1 can)
onion (1)
1 small carrot
a few pieces of chopped cauliflower
garlic (optional)I can't remember if I used it!
dark brown mushrooms (not sure what kind --they were loose in a big box)
ginger (about 1/2- to 1 inch fresh--grated and some chopped)
cooked rice

Cook rice.

Toss Tofu with soy sauce or Bragg's sprinkled liberally. Place under the broiler and cook 5 minutes and then toss and cook another 5 minutes and toss again until browned.

Meanwhile in large iron skillet or wok, place a bit of olive oil. Place chopped onion and chopped bell peppers, chopped carrot, mushroom and cauliflower. Cook about 5 minutes on medium high and add the white part of the bok choy. When almost done and the green part of the bok choy and the can of drained bean sprouts. Add grated and chopped ginger, garlic (if using), and sprinkle with soy sauce. Add the cooked tofu. Cover and heat until the greens are wilted and everything is warmed through. Serve on top of rice.

Chili Roasted Chickpeas from Southern Living

Nice snack--we love these. I have another recipe like this on the blog with different seasonings, I believe!

Preheat oven to 425

Combine 2 (16 oz) cans of chickpeas, rinsed and drained
3 Tbsp olive oil (I only used a 1 Tbsp--a little under 1 )
1 & 1/2 tsp chili powder
1 tsp of ground black pepper (I didn't measure mine so I may have used less)
3/4 tsp ground cumin
1/2 tsp salt
I added about 1/4 to 1/2 tsp of tummeric (it fights cancer).

Mix all in a medium bowl and transfer to a lightly greased 17 by 12 inch jelly roll pan. Bake 45-50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes. Makes about 2 & 1/2 cups. Prep: 10 mi.

It says you can use black-eyed peas for this too! hmmmm

another recipe for a different version is here -- http://nannykimsrecipes.blogspot.com/2008/11/roasted-chickpeas.html

List of gluten free beers as of 2010

update--love Glutenberg beers and they have a stout out! https://glutenberg.ca/en/verify_age



another one I really like is the one pictured below:


Below is a list of Gluten free beers for 2010. For the complete article you can go here: http://www.bellaonline.com/articles/art30583.asp



Guide to Gluten-Free Beers

Bard’s Tale Beer –USA brewers with current distribution in 21 states, including Iowa, Missouri, New York, North Carolina, South Carolina, and Vermont. The owners are Celiacs and beer lovers themselves who are dedicated to keeping the beer experience alive for those who are committed to a gluten-free lifestyle.

Bard's The Original Sorghum Malt Beer (formerly Dragon's Gold) – Bard’s Tale Beer, USA – Golden amber with light white head, with the aroma and taste characteristics of a satisfying, finely crafted wheat beer. This beer is crafted with pure water, premium sorghum, hops and yeast, combined with buckwheat, natural honey, corn and rice. This is Real Beer for Real People.

Ramapo Valley Brewery - Located in beautiful Rockland County in New York, these folks travel to various conferences throughout the year, and offer their Gluten-free beer year-round.

Honey Beer (formerly Honey Passover Beer) - Ramapo Valley Brewery, USA - Bright golden in color, with a delicate honey and hops nose. Crafted with honey, molasses, Kosher yeast hops and pure, sparkling water, this gluten-free wonder has 5.2% ABV, a lighter taste and is dry at the finish. Kosher Certified for Passover

New France Beers– Canadian brewers with a commitment to ALL of their customers, they have dedicated three years to research and development of gluten-free beer centered on purity and taste.

La Messagère – New France Beers, Canada – A crystalline pale ale with light effervescence and froth of lacing that lightly webs the surface. The aroma and flavor of golden honey, kissed with citrus and wisps of hops. Brewed from rice and buckwheat. 4.7% ABV

Green’s – United Kingdom Company dedicated to serving the growing community of people being diagnosed with Celiac Disease and Irritable Bowel Syndrome. New gluten-free products are being developed daily to serve this segment of the beer loving community.

Discovery Amber Ale – Green’s, United Kingdom – Hazy amber beer, like a glowing sunrise over the ocean, brewed in the European tradition with light, refreshing apple and hop bitterness. 6% ABV

Pioneer Lager – Green’s, United Kingdom – Golden amber lights with gentle cloudiness, flavors of dried apple and apricot, with an acidic finish. 5% ABV

Endeavour Double Dark Beer – Green’s, United Kingdom – Walnut brown, full-bodied, with flavors of roasted grain and dark fruit, akin to a cold fruit soup. Replaced Explorer Stout. 6% ABV

Trailblazer Lager - Green's, United Kingdom - 4.7% ABV in a low-carb, refreshing, crisp lager.

Herald Ale - Green's, United Kingdom - A traditional ale , a bit cidery and touched with tartness common in sorghum style beers. 4% ABV.

Pilgrim Cherry Beer - Green's, United Kingdom - Winter Seasonal available in early November, this 4.7% ale boasts a spicy cherry aroma and flavor, that awakens the zest in holiday fare.

Mission Amber Beer - refermentad in the bottle with flavos of sweet malt and apples. 6% ABV

Pathfinder Dubbel Dark - refermented in the bottle with aromas of dark fruit. On the palate, earthy, malty and fruity. 7% ABV

Quest Tripel Blonde - refermented in the bottle, this assertive lady has flavors of pear, melonand citrus that hide the high alcohol. 8.5% ABV

NOTE: Green's has three Gluten Free Belgian Beers distributed in the USA market through Merchant du Vin. The beers are: Discovery Amber Ale; Endeavour Dubbel Ale; and Quest Tripel.

For information about getting Green's Beers in the USA, contact Merchant du Vin at: http://www.merchantduvin.com

Mongozo Exotic Beers - Exotic Beers brewed in Belgium. Caution: Only one of the portfolio is made with Gluten Free ingredients, but may not be truly gluten free due to cross contamination.

Several Mongozo Beers were previously on the list of Gluten Free Beers, but have been removed due to confirmed information that they are not gluten free. These are: Mongozo Coconut, Mongozo Banana, Mongozo Mango, and Mongozo Palmnut.

Mongozo Quinua - Mongozo Beers, Netherlands - CAUTION! Although made with quinua, a bitter grain of Bolivia characteristically used to brew beers made in Africa and South America, there may be cross contamination due to processing. No testing of gluten levels is available.

The Alchemist Pub & Brewery - Only available on tap at the pub in Waterbury, Vermont, USA

Celia Framboise - The Alchemist Pub & Brewery, Waterbury, Vermont, USA - Flavors of raspberry and pomegranate, delightfully immersed in Brett and a 7.1% ABV. Gold medal winner at the 2009 Great American Beer Festival in the Gluten Free beer category.

Celia IPA - The Alchemist Pub & Brewery, Waterbury, Vermont, USA - Bronze medal winner at the Great American Beer Festival 2009, in the Gluten Free Beer category. Glistening and golden body with grapefruity nose and full flavor.

Celia Saison - Farmhouse Ale crafted with sorghum, orange peel, coriander and Amarillo hops. 5.4% ABV

Sprecher Brewing - Originally brewed for Milwaukee's African World Festival, Sprecher has now entered the Gluten Free Beer market.

Shakparo Ale - Sprecher Brewing, USA - Unfiltered and brewed of sorghum and millet, it is lightly refreshing with a fruity apple profile.

Mbege - Sprecher Brewing, USA - Brewed with sorghum and millet, bananas are added in this traditional Ale with roots in Eastern Africa.

Anheuser-Busch – Brewed at the Merrimack, New Hampshire facility, Redbridge is now available throughout the USA

Redbridge - Redbridge pours a deep honey gold, with a creamy, eggshell head that settles like a gauzy veil over the surface. Effervescent bubbles rise through the glass in a constant stream. Initial aromas are of light malt and a tempered, gentle nuttiness. Some florals rise in the nose. The tongue interprets flavors that echo as a softened pale ale, without the characteristic grassy, earthy flavors of more intense cultivars of sorghum. Cascade hops are not initially prominent in the foreground, but provide a lingering, bitter presence at the back end,

O’Brien Brewing – Ascot Vale, Victoria, Australia – Brewer John O’Brien was diagnosed with Celiac Disease in 1998. A beer lover himself, he was soon to discover the absence of beer available for those with gluten intolerance. Not to be discouraged, he founded O’Brien Brewing, producer of the first gluten-free beer in Australia.

O’Brien Premium Lager – O’Brien Brewing, Australia – Sparkling Topaz amber, with white head and light lacing, touched with a distinct fruit aroma, smooth malty flavor and clean bitterness. 4.5% ABV

Under Development:
O’Brien Premium Light
O’Brien Brown Ale
O’Brien Pale Ale

Bi-Aglut – Brewed with pure water, buckwheat, hops, corn syrup and vitamin B1 by an Italian food products conglomerate.

Birra 76 Bi-Aglut – Italy – Golden color, foamy head, and fresh taste, totally lacking in gluten.

The production of Gluten Free Beers is constantly evolving, and many breweries craft this style, particularly on an occasional or seasonal basis. Dock Street Brewery in Philadelphia, Pennsylvania, USA crafts Sudan Grass Sorghum Beer; Schlafly Beer in St. Louis, Missouri, USA made a Gluten Free Beer in 2006-2007 from sorghum and corn (demand was low, so they only make it on an occasionl basis); C.B. & Potts in Broomfield, Colorado brews Don't Be a Gluten. Seek them out. Billabong Brewing of Perth, Western Australia has a strong portfolio of year-round Gluten Free Beers.

Your alternative to searching out these great gluten-free beers is to try your own hand at homebrewing. You will discover a hobby that is greatly fulfilling, while attracting lots of interest from your fellow beer-loving friends. The New Complete Joy of Homebrewing by Charlie Papazian is a comprehensive guide that will walk you through the process, whether you are a novice brewer, or a seasoned master.

Contact information for Gluten-Free Beer:
O'Brien Brewing http://www.gfbeer.com.au
Bard's Tale Beer http://www.bardsbeer.com
Ramapo Valley Brewery http://www.rvbrewery.com/
New France Beer http://www.lesbieresnouvellefrance.com/index.php?lg=en
Green's http://www.glutenfreebeers.co.uk/
BiAglut http://www.biaglut.com/ITA/Prodotti/Birra/default.htm
Nick Stafford's Hambleton Ales http://www.hambletonales.co.uk/
Fine Ale Club http://www.ale4home.co.uk/fine_ale_club.htm
Heron Foods - Beer not available online. Available in Sainsburys Supermarkets in the Beer Section, not the "Free From" Section, and in Co-op Shops.
Anheuser-Busch http://www.anheuser-busch.com/
Mongozo Beers - Note: Mongozo Quinua is made with gluten free ingredients, but may have cross contamination. Use caution. http://www.mongozo.org/engels/main.php
The Alchemist Pub & Brewery http://www.alchemistbeer.com/
Lakefront Brewery http://www.newgrist.com/
Sprecher Brewery http://www.sprecherbrewery.com/index.php
Silly Yaks http://www.sillyyak.com.au/beer/faq.html
Schlafly http://www.schlafly.com/
Dock Street Beer http://www.dockstreetbeer.com/
Billabong Brewing http://www.billabongbrewing.com.au/
Cheers!

For books on the Gluten Free lifestyle, view: Gluten Free Book List

Note: This article has been updated on 23 January, 2010

White Bean and Collard Soup

This makes about 8-12 servings. Nice on a Fall day.

1 lb of dried navy beans (TO SAVE TIME CAN USE 4-5 CANS OF NAVY BEANS )
1 large onion
1 cup barbecue sauce
1 (6 ounce) can tomato paste
4 cups of water
4 cups of chicken broth (unless you don't partake--sub veg broth)
pinch of red pepper flakes
2 dashes of chili powder
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
6 cups or more (depending on how you like it) of chopped collard greens
1 tsp Liquid hicory smoke
hot sauce if desired

Rinse and sort dry beans . Place in large pot with 6-8 cups of water. Bring to a boil for one minute and shut off and let sit for 1 hour. (This step is not necessary if you soaked them over night). Drain. Cook beans for 1 and 1/2 hours or until done. Drain.NOTE: TO SAVE TIME YOU CAN SUBSTITUTE CANNED NAVY BEANS--PROBABLY USING 4-5 CANS.

In skillet saute onion. When soft or even a bit brown add to the beans. Add the barbecue sauce, tomato paste, 4 cups of water, 4 cups of broth, pinch of red pepper flakes, 2 dashes of chili powder, 1/2 tsp dried thme, 1/2 tsp freshly ground black pepper. Simmer for about 45 minutes. Add the chopped collard greens. Cook 15 minutes or until tender (depends on the individual collards--some take less). Add 1/2 to 1 tsp of liquid hicory smoke (tasting to determine what you like.

Individuals can add hot sauce if desired.

Cabbage/noodle poppy seed dish from mymommymakesit

Another yummy recipe from http://mymommymakesit.blogspot.com/ My hubby went back for seconds on this one. We served it with a lentil loaf , and some parsnips and sweet potatoes. We acutally had a cool day here in the 70's with rain!! a nice break. Mymommymakesit has a better picture--I didn't take the time for a good one! Here are her directions with my comments ;-).

Bring enough water to a boil and cook
1/2 a package of standard egg noodles until just done (I used GR fettuccini)

Drain and set aside in a bowl mixing in
1 TBSP of butter (I omitted)

Finely dice
1 small onion

Coarsely chop
4 small tart green apples (I used one large green apple)
1/2 a medium head of green cabbage

Saute your produce for ten minutes in
3 TBSP of butter (I omitted since I used my iron skillet -I let mine cook longer to get the cabbage tender--depends on how small you chop things)
1/2 cup of stock

Mix this in with your noodles

Add to taste
salt
pepper
poppyseeds

Serve into large bowls and garnish with
plenty of high quality sour cream (I omitted, but this would have been good!)
a pinch of paprika

Mexican Quinoa with pinto beans

Found this in my Quinoa booklet. I have pre-washed quinoa so don't need to rinse it. This is a good recipe for Fall! Quinoa is gluten free.

3 cups sliced bell pepper and onions, mixed (I used some red bells too)

3-4 cups cooked pinto beans with about 1/2 cup liquid

2 cups cooked quinoa

2 cups sweet corn

4-6 cloves garlic, minced

2 tab chili powder

1 teas ground cumin

2 teas ground oregano

1 tsp salt

Pour peppers and onions into large skillet and sauté in a small amount of oil. Add herbs and spices, sauté for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer about 20 minutes. Remove from heat and let stand covered for another ten minutes. Serves 4-6

tofu tortillas

I love the above tortillas because they have no preservatives or wheat. Whole Foods sells these in their refrigerator section near the hummus in my store.



I love serving a combo of mushrooms, seasoned broiled tofu, peppers, onions, and garlic for a filling.





Adding the Picante sauce and roll up---a nice treat!


1 block of firm or extra firm tofu (about 14 ounces)
balsamic vinegar
Italian seasoning (Mrs. Dash)

8 ounces of button mushrooms
1 bell pepper (or 1/3 of a green bell, 1/3 of a yellow bell, and 1/3 of a red bell) can use more
1 large onion
1 large rounded teaspoon of minced garlic
spritz of olive oil
salt and pepper

Cut up tofu into little squares or rectangles. Place in large bowl and sprinkle with balsamic vinegar and a generous amount of Italian seasoning adding salt and pepper if desired. Spread on a non-stick cookie sheet or jelly roll pan spritz with a tiny bit of olive oil.and broil 6 minutes, toss them, and broil another 6-8 minutes until they are browned a bit.

Meanwhile cut up the veggies and saute in large skillet adding the garlic near the end. Let them cook and when about done add the tofu and toss to mix---add salt and pepper to taste and serve.

Baked peaches (quick)

This is an easy fast dessert and yummy

Cut up some peaches leaving the skins on them (1 peach per person). Add sugar and cinnamon and a bit of vanilla. Stir it all up and place at 350 F in the oven in a covered dish. Cook until nice and tender and the juices are running. I cooked 2 peaches and used 1-2 tab of sugar--a sprinkling of cinnamon and a tiny amount of vanilla. Mine took about 25 or 30 minutes.

Quinoa Salad with Grapes and Roasted Cashews

This was light and delightful...almost dessert like! I used the natural vinegar pictured below

3 tab raspberry vinegar
2 tab cooking sherry or mirin (I used the sherry--found near vinegars etc in Foodlion
1/4 tsp sea salt
2 teaspoons fresh dill weed (or 1 teaspoon dried dill)
1 stalk of celery sliced
1/2 cup (or more!) red seedless grapes, sliced in half (I left whole)
2 cups cooked quinoa, cooled
1/3 cup roasted cashews (I actually left these out--good either way)

In one bowl, mix the ingredients in order except the cashews. Let sit at least 1 hour to chill. Add nuts before serving. Serves 3-4.

PS. Some brands of Quinoa have to be rinsed before cooking and others are prewashed so check the directions on the package!

ps. I found this from a booklet that came with the quinoa a while back

Lentil Croquettes from 1000 vegetarian recipes

These may look a bit strange , but I love them and I love their flavor! I found them in 1000 vegetarian recipes (a book).

Ingredients:

1 cup split red lentils (I only had the brown ones)
1 green bell pepper, seeded and finely chopped
1 red onion, finely chopped (I used about 2/3 of a large one)
2 garlic cloves, crushed (I used minced)
1 tsp garam masala (McCormick makes this)
1/2 tsp chili powder
1 tsp ground cummin
2 tsp lemon juice
2 tbsp chopped unsalted peanuts (don't leave this out--really adds to flavor)
2 & 1/2 cups water
1 egg, beaten
3 tbsp all-purpose flour (I used Gluten free)
1 tsp ground tumeric
1 tsp chili powder
4 tbsp vegetable oil (if cooking in skillet--I broiled mine and used less)
salt and pepper
salad greens and herbs, to serve
I needed a bit of extra flour and I used rice flour

1. Put the lentils in a large pan with the bell pepper, onion, garlic, garam masala, 1/2 tsp chili powder, 1 tsp ground cumin, lemon juice and peanuts. Add water and bring to boil. Reduce heat and simmer gently , stirring occasionally, for about 30 minutes for the red lentils OR until all the liquid has been absorbed. My brown lentils take more like 45 minutes, but it may depend on the brand you use. You want the WATER TO BE ABSORBED and lentils tender.

2..Remove mixture from heat and let cool for a while. Season to taste with salt and pepper. Beat in the egg. Then let cool completely or until it can be handled with hands.

3. With floured hands, form the mixture into ovals. (I had to add some rice flour here because mine was too loose).

4. Combine all purpose flour, turmeric, and chili powder on a small plate. Roll the croquettes in the spiced flour mixture to coat thoroughly. (I actually just mixed this all in the lentil batter since I was going to broil mine and it needed the thickening and as I said I also added some extra rice flour).

5. Heat the oil in a large skillet (or preheat the broiler if broiling). Add the croquettes, in batches and cook turning once, for about ten minutes until crisp on both sides. (I put mine on a non stick cookie sheet and then sprayed a bit of olive oil on each patty. Then I put it a few inches under the broiler and cooked about 5-6 minutes on one side, flipped them and cooked another 5-6 minutes or so until they were turning brown and bit crisp.

Serve in any way you desire and you can use a dipping sauce as well.

Bean Burgers from 1000 vegetarian recipes

I liked these. I like them in a sandwich or also just in with a bunch of finely chopped lettuce with avacado and tomatoes and salsa.

1 tbs oil
1 onion, finely chopped
1 garlic clove, finely chopped (I used minced)
1 tsp ground coriander
1 tsp ground cumin
5 oz/115g white mushrooms, finely chopped
1&1/2 cups canned red pinto or red kidney beans , drained and rinsed (I used pinto)
2 tbsp chopped fresh flat-leaf parsley
all purpose flour for dusting (I used rice flour)
salt and ground black pepper
burger buns and salad to serve (or whatever)

1. Heat oil in heavy skillet. Add onion and cook, stirring occasionally, for 5 minutes, until soft. Add garlic, coriander, cumin and cook, stirring frequently, for 1 minute more. Add the mushrooms and continue to cook, stirring constantly, for 4-5 minutes until all the liquid has evaporated. Transfer the mixture to a bowl.

2. Place the beans in a small bowl and mash with a potato masher or fork. Stir beans into the mushroom mixture with the parsley and season to taste with salt and pepper.

3. Dust with flour. Divide the mixture into 4 portions and shape each into a flat round patty. Brush with oil and cook under a preheated broiler for 4 to 5 minutes on EACH side. Serve.

Kim's Quinoa Super Salad from Quinoa recipe favorites

This was easy and very very tasty! I am loving the ingredients. I found this from a booklet that came with my quinoa and the Kim in the name is not I.I ADJUSTED MINE FOR LESS BUT I WILL PUT THE FULL RECIPE HERE. Tastes good warm too.

5 cups quinoa, cooked (I just used 3 cups for the two of us which is 1 cup uncooked)
1 cup carrots, chopped
3/4 cup parsley, minced
1 cup sunflower seeds
4 cloves garlic minced
1/4 cup olive oil
1/4 cup soy sauce (I used la choy for gluten free)
1/2 cup lemon juice (fresh)
tomates
black olives
(manderine orange might be good in this too, but I haven't tried it)

Cook quinoa; let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa nd toss well. Garnish with tomato wedges and olives. Serves 6-8

Spinach and pine nut pasta from 1000 vegetarian recipes

I liked the combo of flavors in this dish! Pictured here are gluten free penne--but you can use whatever pasta and pasta shape you want. Quick dish to make too!


Ingredients:

2 cups dried pasta shapes
1/2 cup olive oil (NOTE--I ONLY USED A FEW SQUIRTS OF OIL ON MINE)
2 garlic cloves, crushed (I used minced)
1 onion, chopped
3 large flat mushrooms , sliced (I USED REGULAR MUSHROOMS ABOUT 8 OUNCES)
1/2 LB fresh spinach---I used 6 ounces, but it would have been nice to have 8
2 tBsp pine nuts (found in cooking Isle at Walmart)
5-6 tbsp dry white wine
salt and pepper
parmesan shavings, to garnish (I OMITTED)

1. Bring water to boil and add pasta and cook until tender and still firm to the bite. drain.

2. MEANWHILE: heat oil in large pan. Add garlic and onion and cook over low heat, stirring occasionally for 1 minute. (I prefer cooking onion at a medium heat for a few minutes, then turning down and cooking garlic with for a bit).

3. Add the sliced mushrooms to the pan and cook over medium heat, stirring occasionally, for 2 minutes. (I cook longer than this)

4. Lower the heat, add the spinach, anc cook, stirring occasionally, for about 4-5 minutes or until the spinach has just wilted.

5. Stir in the pine nuts and wine, season to taste with salt and pepper, and cook for 1 minute.

6. Transfer the pasta to a warm serving bowl and toss the sauce into it, mixing well. Garnish with shavings of parmesan cheese (if using) and serve immediately. NOTE--I JUST ADDED THE PASTA TO MY IRON SKILLET SINCE MINE IS BIG AND IT MIXED EASILY!

Coconut Curry Quinoa Stew

This may look strange, but I so loved it. Nice flavors too!
I found this very tasty--makes a very nice lunch! I found this recipe from a booklet that came with some quinoa. Some quinoa says to rinse and others don't so it may depend on who processes it.


2 Tab olive oil (me -just squirts)
1 small onion
1 small zucchini, winter squash or carrots (I used one zucchini)
2 celery stalks
1/2 small yellow pepper
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked quinoa (rinsed in a screen type device)
2 cups water (I used 1 cup water with 1 cup broth)
1 teaspoon sea salt
1 cinnamon stick
2/3 cup kidney beans (I used more)
1/2 cup light coconut milk
Fresh parsley or cilantro if desired

I served this on some rice.

Cut vegetables for a stew into medium to large pieces. Heat a heavy bottom soup or caserole pot. (I just used my Large iron skillet). Add the oil and onion. When the onion is softened, begin adding the rest of the veggies. Mix ground spices into the vegetables. Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk. Cover and simmer until quinoa drinks up the liquid and vegetables are soft. Remove the cinnamon, garnish with chopped cilantro or parsley. Serves 4.

Quinoa Vegetable Soup

I like this because it only takes about 20-30 minutes to cook so it is easy to assemble for lunch! This is great because it is gluten free and Quinoa is a complete protein.

4 cups of water
1/4 cup of quinoa that is not cooked, but rinsed
1/2 cup carrots, diced (more if desired--I did 2 medium carrots)
1/4 cup celery , diced (I did one large celery stalk)
2 Tbs, onions, chopped (I did about half a medium one)
1/4 cup green pepper diced
2 cloves garlic, chopped
1 Tbs oil
1/2 cup tomatoes, chopped (instead I did a 15 ounce can of diced tomatoes that had
garlic and onion in them.1/2 cup cabbage, chopped (I added more like a cup)
1 tsp salt, if desired
Parsley to garnish at end if desired
1 teaspoon Worcestershire sauce (Lea and Perrins is gluten free)
a few drops of Texaspete (a red pepper hot sauce)
dash of paprika if desired
I like to add a few potatoes to this dish also

1. Saute quinoa (uncooked), carrots, celery , onions, green pepper,garlic in oil until golden brown---ACTUALLY--I sauted them , but not until golden--I added the garlic at the end of this.

2. Add water, tomatoes (with juice if using can), and cabbage and bring to a boil. Add potatoes if using. Add a dash of paprika if desired. Simmer 20-30 minutes. Add salt to taste, along with Worcestershire sauce and texaspete if desired.

Serves 4-6

Ps. You can add other veggies if desired. This is a good basic soup.There may be more recipes at www.quinoa.net

Vegetable & chicken one-pot or slow cooker

This is yummy and can be cooked quickly on stove top or slowly in crockpot. It tastes similar to a chicken soup I had a Carrabas. If you don't like the heat add less of the red pepper flakes.



makes 6 servings. Prep 15 minutes cook: 20 minutes or 4 hours on high in slow cooker. I found this in an old Family Circle 05 , for stove top. I used a crockpot. Note: THIS can be served as soup, or on top of rice, noodles or mashed potatoes.
Ingredients

1/2 lb baby carrots, whole or cut
1/2 lb green beans whole or cut
2 tab vegetable oil (I use just sqirts of olive oil)

1&1/2 lb bonelss, skinless chicken thighs cut into 1/2 inch pieces (If cooking in slow cooker don't need to cut it up---after it has cooked you can use a big spoon to break it up)

1 tsp salt (I didn't need it)
1/4 tsp black pepper
1 large onion, chopped
1 pound Italian eggplant, ends trimmed, cut int 1/2 inch pieces. (I just took a medium one and chopped it up after removing the skin.)

1 tsp rounded minced garlic

2 cups chicken broth (if using as a soup you can add extra broth--like 2 extra cups)
2 tab cornstarch
1 tsp dried Italian seasoning
1/2 teaspoon red-pepper flakes (I may have used a little less to reduce heat--gets hot cooking in crockpot)

2 medium size ripe tomatoes, cored, seeds squeezed out OR can of quartered tomatoes without the juice in the can.

1/2 cup fresh basil, slice to add just before serving---HOWEVER I put mine in the crockpot and it made it very nice in flavor

1/2 teaspoon or so of dijon mustard or stone ground mustard (I like inglehoffer) This is added at the end of cooking when you thicken with the cornstarch

Note: instead of mustard you can use 1 tab balsamic vinegar if desired

For slow-cooker:

1.Place broth, tomatoes, carrots, stringbeans in crockpot.
2. In skillet cook onions, eggplant for 5-7 minutes until tender adding garlic during last few minutes. Add to crockpot.
3. Add Italian seasoning, basil and chicken
4. Cook on high 4 hours. When done, break up chicken with large spoon. Mix cornstarch and mustard with 1/4 cup water. Add to the crockpot and stir while doing this. Cook on high for 10 minutes until thickened. Serve as a soup, or on rice or noodles or potatoes. You can thicken further if desired.

For stove top:

1. In medium pot bring some water to boil. Add carots and beans and cook for 5 minutes or until crisp tender.

2. Meanwhile with 1 tab of oil in a skillet cook cut up chicken with salt and pepper, until chicken is cooked through--about 6-7 minutes since you have cut it in 1/2 inch pieces. REMOVE from pan.

3. In same skillet add 1 tab oil and cook onion, eggplant, and(adding garlic near end of cook time); cook for 7 minutes, until eggplant is tender. Add a bit of water if needed.

4. Stir together, broth, cornstarch, Italian seasoning, red pepper and salt if desired (usually chicken broth is salty enough!). Add to skillet. Stir in cooked carrots, beans and chicken. Bring to a simmer and add tomatoes. Cook until thickened and ingredients are heated through.

5. Stir in the basil and vinegar OR use mustard in place of vinegar.

Mushroom pasta with port (from 1000 vegetarian recipes)

This was a good fast dish. I used my gluten free noodles. I found this in 1000 Vegetarian Recipes from Around the World. I made many changes.


Ingredients:

4 Tbsp butter (I omitted)
2 Tbsp olive oil (I only used some squirts of oil)
6 shallots, sliced. (I just used regular onions--2 small)
6 cups of sliced white mushrooms (I only had about 2 cups, but more would be nice)
1 tsp all-purpose flour (I used 2-3 tsp of cornstarch)
5/8 cup of heavy cream (I used almond milk--and just a bit more than they called for)
2 Tbs port (I used malbec)
4 oz sun dried tomatoes, chopped
freshly grated nutmeg
1 lb dried spaghetti (I used gluten free fettuccini)
1 tbsp freshly chopped parsley
salt and pepper

1.Heat butter and 1 tbsp of oilive oil in large pan (I just used a few squirts of olive oil in the large iron skillet). Add the shallots or onions and cook over medium heat for 3 minutes. Add the mushrooms and cook over low heat for 2 minutes. Season to taste with salt and pepper, then sprinkle over the flour or cornstarch and cook stirring constantly 1 minute.

2. Gradually stir in the cream (or milk) and port, then add the sun-dried tomatoes and a pinch of grated nutmeg, and cook over low heat for 8 minutes. (I cooked less)

3. Meanwhile cook your spaghetti.

4. Drain the spaghetti and return to the pan. Pour over the mushroom sauce and cook for 3 minutes. Transfer to a serving plate and sprinkle over the chopped parsley. Can serve with cripy fried bread or garlic bread if desired.



4. Drain the spaghetti and

Special Fried Rice (from 1,000 vegetarian recipes)

This is a good quick dish especially if you have 2 cups of left over rice. I have never used cucumbers in a str fry.....or cucumbers cooked.....but I really like this dish. It is full of veggies and I got it from a huge cook book called, 1,000 vegetarian recipes from around the world.
I used my very large iron skillet for this recipe, but you can use a wok too.

Frozen ginger in a bag is an easy way to always have ginger fresh and waiting for a dish. You grate it frozen and it is very easy this way. I ADDED ginger to this dish--it was not in the original recipe. Ps another similar dish is this :
:http://nannykimsrecipes.blogspot.com/2012/05/carolina-japanese-style-rice.html

Ingredients
1 cup uncooked long grain rice (I used brown rice) or you can use 2- 3 cups of cooked rice
1/2 cup cashew nuts
1 carrot
1/2 cucumber (I used 3/4)
1 yellow bell pepper
2 scallions (I used a smallish onion)
2 tbs of oil (I didn't need this in my iron skillet--just pam)
1 garlic clove, crushed
1 cup frozen peas (they say thawed--you don't have to thaw)
1 tbs soy sauce (or more if you like)
1 tsp salt (not necessary if you use more of the soy sauce)
cilantro leaves to garnish if desired
Ginger shredded and added to taste

1. Cook rice

2. Heat pan and add cashews and dry-fry, stirring constantly until lightly browned. REMOVE from the pan and SET ASIDE.

3. Cut the carrot in 1/2 along the length, then slice thinly into semi-circles. Halve the cucumber and remove the seeds using a teaspoon, then dice the flesh. Seed and slice the bell pepper and chop the scallians or onion.

4 Heat oil if using in the pan and add the carrot, cucumber and bell pepper and onion. Stir-fry for about 3 minutes. Add the rice, peas, soy-sauce and ginger. Continue cooking just until everything is mixed well and warm.

5. Add the reserved cashew nuts. Serve and garnish with cilantro if desired.

Cream of Vegetable Soup

This is a delicious soup in which I used almond milk for the dairy part of the recipe. It has fresh veggies which combine in a very nice soup. I found this in a recipe book, but I can't remember the name...perhaps Betty Crocker?

2 cups of water (I did more and adjusted the thickening agent)
1 cup fresh green beans (can use frozen if you don't have them)
3/4 cup fresh or frozen green peas
1/4 small head of cauliflower, separated into florettes (I used more)
2 small carrots, sliced
1 medium potato cubed
2 oz fresh spinach , cut up (about 2 cups---I did a bit more)
2 cups milk (used almond milk)
2 tab flour (I used cornstarch for gluten free, but some cornstarch containers say to use 1/2 the amount of the cornstarch )
1/4 cup whipping cream (I used the almond milk)
salt to taste
pepper to taste

Heat water, string beans, peas, cauliflower, carrots and potatoes to boiling. Reduce heat. Cover and simmer till veggies are crisp-tender about ten to 15 minutes.

Add spinach and cook uncovered about 1 minute. Mix 1/4 cup of milk and the flour or cornstarch until well blended. Gradually stir it into the vegetable mixture. Heat to boiling. Boil and stir 1 minute. Stir in remaining milk and cream (if using).Add salt and pepper. HEAT JUST until hot--DO NOT BOIL. Garnish each serving with snipped dill weed if desired.

6 servings at 1 & 1/4 cup each. Probably 4 main servings.

Salmon Rice Salad from Lorriesrecipes

Salmon Rice Salad (nice for variety!--I like this served on lettuce) I found it at lorriesrecipes

http://lorriesrecipes.blogspot.com/

1 large salmon fillet (you could poach one or use canned salmon)(I used 7 oz canned)
1 cup cooked rice (I may have used more like 1 and 1/2 to 2 cups brown rice)
1 carrot, peeled and coarsely grated
1 stalk celery, chopped
1 teaspoon lemon zest
1 cup frozen peas, thawed
2 teaspoons soy sauce (I used a gluten free one)
2 Tablespoons rice vinegar
1 Tablespoon mirin or cooking sherry
1/2 teaspoon sesame oil (I had wok oil)
also good with walnuts and or green olives stuffed with pimentos

lemon juice, salt and pepper to taste

That's it. Toss it lightly, taste and add more of whatever you think it needs. Chill and enjoy.

Tofu marinated / oriental dish

First I cook the marinated tofu (recipe below from Whole Foods)


I add it to the rice noodles


While the tofu is cooking the veggies are cooking











Adding it all together and it is a nice oriental dish!

Recipe for the TOFU from whole foods:

Grilled Teriyaki Tofu
Serves 4
Use in sandwiches or wraps, or serve on a bed of sautéed veggies like spinach, carrots, bok choy or bell peppers.

Ingredients
1/4 cup low-sodium tamari ( I used soy sauce-gluten free kind)
2 teaspoons sesame oil (I used Wok Oil which has some ginger and oriental flavors)
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon finely chopped garlic
Olive oil cooking spray
1 (14-ounce) package extra-firm tofu, drained and patted dry, cut crosswise into 8 slices


Method
In a wide, shallow dish, whisk together tamari, sesame oil, honey, rice vinegar, ginger and garlic. Add tofu, turn to coat all over, cover and chill for at least 1 hour or overnight.

Pat tofu dry, then oil lightly with cooking spray. Grill over medium-high heat or broil on a foil-lined baking sheet until golden brown, 3 to 5 minutes on each side.

Nutrition
Per serving (about 4oz/106g-wt.): 80 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 210mg

--

Recipe for veggies:

2 large onions
1 good sized bundle of bok choy
1 large jar of mushrooms (or fresh)
soy sauce

Saute the vegies browning the onions first then adding the white part of the chopped bok choy and the drained mushrooms. When these are about done add the green part of the bok choy and sprinkle with soy sauce and cover and allow to finish cooking.

Add all of the above to cooked rice noodles. Add more soy sauce if desired.

Tuna veggie salad

I found this from a South Beach Diet thingy--nice for a lunch. Serves about 2. I didn't really follow the directions which said to layer the items!

one 6 oz can of tuna packed in water, drained
1/3 cup chopped cucumber
1/3 cup chopped tomato
1/3 cup chopped avocado
1/3 cup chopped celery
1/3 cup chopped radishes
1 cup chopped romaine lettuce
Dressing:

4 teaspoons extra-virgin olive oil (I used less)
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon black pepper
Directions:

To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative glass bowl.
To make the dressing: Mix the olive oil, lime juice, garlic, and pepper. Drizzle over the salad.

South Beach Diet Recipe

Chicken cacciatore for the crock slow cooker

This was one of the best cacciatore's I have had. I don't usually like them. I loved this one. Above is the picture in the crockpot

Above is pictured my gluten free noodles

3 boneless, skinless chicken thighs
Salt and pepper
1 large onion, sliced
1 large green bell pepper, seeded and sliced
1 4-6-oz jar sliced mushrooms, drained
1 14.5-oz can diced tomatoes with Italian seasoning (see picture above)
1 15-oz can tomato sauce (see picture above)
splashes of a dry red wine (I used shiraz)
3 basil leaves shredded (cut with sissors)
1 small can of tomato paste (6 ounces)
1/16 t0 1/8 teaspoon of red cayenne pepper 0r place the smaller of this amount in and add more later if desired.

1. Place tomatoes with juice, tomato sauce (and you can wait and add tomato paste later to thicken the sauce), mushrooms, few splashes of dry red wine, 3 shredded basil leaves (cut fine), red cayenne pepper, and chicken in slow cooker. Put cooker on high.

2.In my iron skillet cook onion and green bell pepper with a few spritz of olive oil stirring often, until tender and beginning to brown, about 5 minutes. Transfer vegetables to slow cooker.

3. Cook on high for 6 hours until chicken is cooked through and very tender adding tomato paste about and hour before the end time. Before serving break the chicken up into smaller pieces with a large spoon. Season with salt and pepper. Serve over pasta or brown rice, if desired.

Zucchini lemon basil salad

This is light and refreshing.

I found this on food.com . They say to use fresh squash when it is in season. Note: I just made enough for the two of us so I haven't tried the full amounts below.

1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1 -2 tablespoon extra virgin olive oil
salt
fresh ground black pepper
2 -3 tablespoons fresh basil or 2 -3 tablespoons fresh parsley, chopped
Change Measurements: US Metric

Directions:
Prep Time: 15 mins
Total Time: 4 1/4 hrs to marinate

1 Note: It is your choice to peel or not peel the zuchhini.
2 Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating. I love the zest!

3 Cover bowl and refrigerate 4-8 hours, stirring occasionally.
4 Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
5 Adjust seasoning if necessary.
6 Best eaten within 24 hours.
? Have a question about this recipe? Ask the community.

Cream of rice cereal

I love rice cereal and this is a cheap way of making it. I cook up brown rice early in the week. Then when preparing my breakfast I put the following in the food processor:

1-2 cups of cooked brown rice
a peach (with skin and pit removed)
some cinnamon
almond milk (enough for right consistancy).

Blend together and eat (heating it up if you are using left overs)

rice pudding (on the stove) dairy free

[

I say no to this one if you don't want to use sugar and want a fast recipe using left over rice go to this link here: https://nannykimsrecipes.blogspot.com/2019/08/stove-top-rice-pudding.html

THIS Is so CREAMY

I found this online. I like cooking it on the stovetop. I can blog, or read, or do cleaning while it is cooking so the time is no big deal to me! You could also have it cooking while you are cooking supper.

2 cups water
1 cup arborio rice (me--used jasamine and basmati mixed .I have aso used cooked brown rice)
1/4 teasp salt
3 c. Soy milk, or almond milk (or mix them)
cinnamon (I sprinkled it in)
1 cup sugar
1 TBSP vanilla or to taste (1 tsp is good for me, but do it as you like it)

--------------------------------------------------------------------------------

Bring 2 cups of water to a boil in a heavy non-stick pot that has a tight lid
add rice and the salt. Cover and lower the heat to to simmer.
cook 20 mins or until your rice is done. Some forms of the jasmine can take longer. If using brown rice cook 40 minutes)

next add 3 cups of what ever type of Milk you are using and the cinnamon. stir bring to a boil and then turn heat down to simmer.
simmer for 20 mins with the cover off.

at the end of the 20 mins stir really well.


simmer for another 20 mins with the cover off.

at the end of this 20 mins it should be getting thick it may need a little more time
Next add the sugar and more cinnamon if needed cinnamon.Mix well. it will look thin again that's okay..
simmer for another 10 or more mins..or until it looks thick enough. It will thicken up more as it cools down. Take off the heat and add the Vanilla

Whole Grain hummus w/veggie sandwich

This is one fantastic sandwich. Full of veggies and yummy. My daughter gave this recipe to me. I am thinking it is from her Parents mag but not sure! I used Rice bread -gluten free--toasted, but you can use whatever.

The inner filling:

Whole-grain Hummus Sandwich w/Veggies (guess you'd have to use your special bread)


1/2 cucumber sliced
1 Tbs kalamata olives, chopped
1/4 cup grated/shredded carrots
5-6 Tb hummus
4 slices whole-wheat bread (I used gf brown rice bread -toasted)
8 thin tomato slices
1 handful fresh sprouts, rinsed
1/2 cup arugula, romaine, or spring greens


1) Mix cucumber, olives, and carrots into hummus. 2) Spread hummus on bread and add tomato slices, sprouts, and lettuce. Makes 2 servings.


248 calories, 12g protein, 6g fat (1g saturated), 40g carbs, 8g fiber, 115mg calcium, 3mg iron, 395mg sodium

Mango and Avocado Salad with Black Beans and lime vinaigrette (whole foods recipe)

This is a refreshing and quick dish to make for the summertime! I found this at whole foods. It says it serves 6, but I don't think so!!!


Mango and Avocado Salad with Black Beans and Lime Vinaigrette
Serves 6
Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients
2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed (I used one mango and one peach)
1 jalapeño, stemmed, seeded and finely chopped
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, plus more for garnish (my hubby does not like celantro)
3 tablespoons olive oil (I used less)
1 (15-ounce) can no-salt-added black beans, rinsed and drained

Method
Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.

Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper. Add black beans and avocado mixture and toss gently.
Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

Nutrition
Per serving (about 7oz/204g-wt.): 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 27g total carbohydrate (8g dietary fiber, 11g sugar), 5g protein

David's Tofu Drop Soup (oriental)

This is nice because it is fast. It has a nice oriental flavor. This is from a friend in Seattle (David, thanks!)

Tofu drop soup
5 1/2 cups water
1/3 cup Braggs liquid aminos (I used GF soy sauce)
5 medium potatoes diced very small (about 1/2 cm, the size of corn kernels)
16 to 24 oz of corn kernels
3 stalks of celery diced fine (like the potatoes)
8 green onions
1/4 t ginger powder (a little more if you want it stronger)
700 grams of tofu (or at least 2 of my blocks), thinly sliced and fried in a little olive oil to brown and (I used some that came already chopped in nice little cubes)
some Braggs liquid aminos as marinade flavouring
cabbage is good in this too

Fry the thin tofu slices in a little olive and marinade them in a little Braggs
(I do both at the same time by squirting some Braggs onto the frying tofu).(or you can broil them)
Boil everything else together until everything is cooked.
Mix the tofu in towards the end of cooking.

Raw Berry Crisp --a whole foods recipe

I love this because it is quick, natural, and happens to be gluten free!



Raw Berry Crisp
Serves 8
Rich nuts and sweet dates make a tasty topping for mixed berries in this no-cook version of berry crisp.

Ingredients
6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries
1 tablespoon pure maple syrup, more or less to taste depending on sweetness of berries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon

Method
In a (7- x 11-inch) dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.

Nutrition
Per serving (about 5oz/146g-wt.): 240 calories (140 from fat), 16g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 25g total carbohydrate (8g dietary fiber, 16g sugar), 5g protein

http://www.wholefoodsmarket.com/recipes/2689?utm_source=Responsys&utm_medium=email&utm_campaign=07_21_10_Recipe

Tags: Family Friendly, No Cook, American, Vegan, Vegetarian, Dairy Free, Raw, Gluten Free, Wheat Free