Garden Three-Bean Salad with fresh French Dressing--edamame

I found this in Better Homes and Garden and I love the crunchy texture and freshness of this salad. Makes a nice lunch or snack.

2 cups green string beans

8 cups mixed geens

2 cups shelled sweet soybeans (edamame) , thawed

1 cup canned white beans such as cannellini 0r northern beans, rinsed well

1 cup radishes quartered or sliced

fresh black pepper

1 recipe Fresh French Dressing (below)

1. In microwave safe bowl combine green beans with 1/4 cup water can add a bit of salt. Cook for 3 -5minutes. Set aside and allow to cool.

2. Place salad greens in a large salad bowl; add green beans, edamame, white beans, radishes. add some of the dressing and toss gently. Pass remaining dressing. Makes 8 servings (or less if having as a lunch).

FRENCH DRESSING

In a blender combine 2 medium tomatoes (halved and seeded--I didn't bother seeding); 1/4 cup olive oil ( I only used about a tablespoon since I am cutting back), 2-3 tbsp red wine vinegar; 2 tbsp tomato paste (I used ketchup), 1 tbsp fresh tarragon (I used about 1 tsp dried fresh would be better), and 2 tsp dijon mustard. Cover and process until blended. Season with salt and pepper.

Quinoa with seasonings and lamb

This was red quinoa . I used a cup of uncooked red quinoa and rinsed it and cooked it in 1 and 1/2 cups of water (I added a bit more as it was cooking). I cooked it for 20-25 minutes and threw in about 1-2 tablespoons of cooked lamb that I had in the freezer with the following seasonings:

mint
cumin
chili
cinnamon
coriander (ground)
salt
ginger (ground)
onion flakes

I added the seasoning to taste--using more of the ginger and cumin than the rest.

I served it with chopped cucumbers and tomatoes. It would look prettier if you chopped these more evenly and put some mint leaves on it ;-) Makes 3-4 servings.

PS. Raisins in place of the lamb might be good. I will have to try sometime. I think I may try this with some coconut too. Black beans would be good with this too.

Ps. If reheating a little olive oil would be good

Zucchini pasta--

Yummy and oh so good for you! No cooking!! so fantastic for summer!!!
asta alla Checca – you can see a video demonstration on youtube and recipe follows below--quoted from her. This uses a spiroli (spelling?) but you can uses a potato peeler on the squash if you want to.
Serves 2

If listening to the youtube video turn music off located on the side bar to right

One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca.

Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator.

2 large zucchinis
2 large tomatoes, diced, heirloom if possible
or heirloom cherry tomatoes (I used 3 big ones from farmer's market)
1 clove garlic, minced or crushed
1/2 cup raw olives, coarsely chopped (I used black, and green)
? cup capers (I omitted)
1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
15 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil, or to taste(if want low fat use fat free Italian dressing to taste instead)
Himalayan salt to taste
Freshly milled black pepper to taste
Chili flakes, (optional)

Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.

Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.

To Serve
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.

OOPTIONAL:

Cashew Parmesan Cheese
1 cup cashews
1 clove garlic
Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.

 This is what the gadget looks like but you can use a peeler.

 It is easy to clean with a toothbrush. You can get it from Amazon. Here and it is called the

World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer

 You have to place the veggie smack on this little hole area. I didn't realize this at first! One you do it takes minutes.
Great dish for the summer as no cooking!!

Eggplant Ratatouille on pasta (CROCK POT version)

 Showed here with GLUTEN FREE pasta

This is WAY BETTER THAN IT LOOKS--This is a great eggplant dish...we couldn't stop eating it. It makes 6 servings or more if using pasta. This is from June Family Circle 2011.

Slow cook in crock pot 3 hours on high or 5 hours on low (I did longer because I was out).

1 small eggplant (about 1 pound). Mine may have been bigger. Peeled and cut into
1/2 inch cubes.
1/8 teaspoon of salt
1 medium sized red onion, chopped
2 medium sized sweet green bell peppers, seeded and cut into 3/4 inch pieces
1 package (10 ounces) mushrooms , cleaned and quartered OR I used jarred baby
button mushrooms and added them right at the end just before serving.
1 can (14 & 1/2 ounces) diced tomatoes--DRAINED
1 can (8 ounces) tomato sauce
1/2 to 3/4 teaspoon of black pepper (BE CAREFUL I used 1/2 tsp and it was HOT--I
liked it but more would have been too much for me)
1/2 tsp Italian seasoning
1 medium size yellow squash (I USED GREEN ZUCCHINI) quarted and cut into 3/4 inch

After cooking add:
1 tab fresh chopped Basil (and if using jarred mushrooms add here too)
Olive oil for drizzling
red wine (I like this drizzled over too--using dry red)

1. Place eggplant in strainer and sprinkle with 1/8 tsp salt; let stand for 20 minutes and press out as much liquid as possible.

2. While eggplant is draining in a 4-5 qt slow cooker, combine onions, bell peppers, and mushrooms (if using fresh mushrooms).. (you can add the squash during the last 45 minutes of cooking or if this isn't convenient then throw it in her as I did) Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning.

3. Add eggplant and stir. Cook on high 3 hours or low 5 hours.

4. Add squash to slow cooker for last 45 minutes if you haven't already added it.

5. Before serving stir in basil and some extra salt (to taste). Drizzle with olive oil and/or dry red wine if desired.

Serve on pasta as I did OR not!

Broccoli Walnut salad

I like this version of the broccoli salad. I got it from Lottie at my blue cottage and it can be found :http://mybluecottage.blogspot.com/2011/04/broccoli-walnut-salad.html#comment-form
I like it even served immediately---my picture is not very good!

Broccoli Walnut Salad
Serves 2 (Just double the recipe for 4)

2 cups fresh broccoli, cut into small pieces
2 tablespoons chopped walnuts (I used pecans because didn't have walnuts on hand)
2 tablespoons raisins (I omitted)
2 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons sugar
______________________________

In a small bowl, mix broccoli, walnuts, and raisins.
Combine mayonnaise, lemon juice, and sugar. Mix
into salad. Cover and refrigerate 1 hr. ( STOP! Wait
until the next day! It is too good then!) ME--I ate immediately and it was still good!

oatmeal cake (like coffee cake)

The above photo is the cake topped with apple butter and cooked apples/ yum for the fall!

This is a very moist cake. It has no flour and I don't have trouble with oatmeal as some celiacs might. Bob's makes a gluten free oats--I can use the regular. This is easy, fast, low in sugar and low in fat. It is fantastic warm, good with or without fruit. I don't use syrup for topping , but some like to. Got this recipe from a friend who has a bed and breakfast. I used ALMOND MILK

Good served by itself or warm with blueberries or with warm maple syrup

I have used the old fashioned rolled oats in this as well and I really like it that way as well! I let it sit a bit before cooking- 

After stirring well until blended you let it stand 5 minutes to absorb moisture.
Pour mixture into a greased 8 by 8 baking dish and bake at 350 degrees for 25 or 30 minutes or until knife inserted comes out clean. (mine --25). cut into squares and serve

Lamb and Lentil Ragout

an old favorite when having lamb


1 tab olive oil
1 pound of lamb cut in inch cubes or smaller
1 large onion, finely diced
1 large carrot finely diced
2 cups lentils
1/2 tsp ground cinnamon
2 cloves without their heads or just a pinch of ground cloves (not too much)
1/2 tsp red chili powder (NOT PEPPER)
1 and 1/2 teas of salt (or do less and add to taste!)
6 cups water
1/2 cup fresh parsley chopped
1 cup shredded fresh spinach
8 slices lemon

Heat oil. Add half the lamb and saute until lightly browned on all sides. Remove from pan add rest of lamb doing the same. Remove from pan.

Pour off all but 1 tab of oil. Add onions and carrots and saute lightly 3 minutes.
Add the lamb, lentils, seasonings (EXCLUDING parsley, spinach and lemon these will be added at end) and water. Cover and gently simmer for 1 hour or until lamb and lentils are tender.

Just before serving , stir in parsley and spinach and cook for 1 minutes. Garnish each serving with a slice of lemon.

Apple ,pear, pecan salad

Not the best of pictures!! I am always in a hurry! This was delicious --I changed it up a bit. I did use Clementine instead of an orange. I just used some orange juice for the juice part of the recipe and threw in some Clementine for the mixture of fruit. I had to use some canned pear, plus fresh apples. I used a bit of raspberry vinaigrette for the dressing too. this is also from the "Hallelujah Holiday recipes" book.

Pineapple /toss salad

A bunch of Romain lettuce--torn
fresh pineapple--cut into bite sized pieces
slivers of carrot
sunflower seeds

combine as desired. Top with a raspberry vinaigrette. Or whatever dressing you desire. Coconut sprinkled in this would be good too!

2. Another salad that is good:

Cabbage slaw

Carrot matchsticks 

Apples chopped

Pecans 

And for the dressing mix a bit of Dijon mustard, about 2x the amount of honey, a splash of white rice vinegar and some water-/ do it to taste.

Another dressing:

3 tablespoons toasted sesame seeds 

2 tablespoons maple syrup 

2 tablespoons low sodium gf tamari 

Bit of water

I also like an Asian dressing that Mcdougal has:

but I like honey added to it

INGREDIENTS

1/4 cup soy sauce — I like way more

1/4 cup rice vinegar

1/4 cup water

2 tbsp Dijon mustard

1/4 tsp garlic, minced

Me- add honey and or maple syrup to taste 

1/4 tsp ginger, minced

DIRECTIONS

Combine all ingredients in a blender jar and process until smooth.sesame seeds are good as well 

Mexicali Salad and Dressing

This was another recipe I found in a book called Hallelujah Holiday recipes--lots of good ones in this book. I didn't add as much oil and I had no parsley and only put a bit of cilantro because of my hubby's likes. Parsley would be a good addition. I just sprinkled some cumin and garlic powder and squeezed some lemon juice and sprinkle a bit of oil on--I didn't have the apricot stuff, but I am sure it would be good!

Stuffed Eggplant

This was delicious. I used white rice (basamati spelling?) instead of the brown. In following the directions if you want to eat the sides of the eggplant with skin you may need more cooking. The bottom was tender. You could just serve it in the eggplant and just eat the filling. Next time I will precook the eggplant holder a bit.This was from a book called Hallelujah Holiday Recipes--it is really worth the purchase!

**Another change I did: I only used 2 cooked cups of white rice! I couldn't have fit all the rice the recipe calls for below!

roast lamb

I know this is NOT VEGAN!! This was for Easter.
This picture was taken before it had browned up. It said it was leg of lamb but it was boneless, thus the string! This one was about 7 pounds. we cooked it on low with loose foil while at church (2 hours at around 300) than upped it to 425 and 450 and it actually took another hour to reach 145. The middle was more like 135--so we had rare and medium. The problem doing it this was is that the potatoes, and I added carrots were a bit hard---still good, however.

This was from the Barefoot Contessa


Ingredients
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes) I added carrots too
2 tablespoons good olive oil
Directions
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

Cajun beans and rice

This can be served as shown or in a wrap

2 cups cooked of rice (any kind)
1 1-pound can of diced tomatoes
1 onion, diced
1/2 cup bell pepper, seeded and diced or whole!
1 1 pound can red beans
1 tsp garlic powder or fresh garlic
1/2 tsp cayenne pepper OR I like less and use some salsa instead
frozen corn --as much as desired

lime juice

For topping: avocado, green onions, tomatoes, cilantro, salsa, green olives and spritz with lime juice!

Cook onion, pepper and garlic and corn in stir fry fashion. Add to cooked rice with the rest of the the ingredients.

Coconut Curry Tofu

I found this somewhere on line. I love LOVE this dish. Serve with rice or noodles

ingredients

• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy sauce, divided (I used GF Bragg liquid aminos)
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste (I used 1 tsp of chili powder, could use more)
• 1 pound firm tofu, cut into 3/4 inch cubes
• 4 roma (plum) tomatoes, chopped
• 1 yellow bell pepper, thinly sliced
• 4 ounces fresh mushrooms, chopped
• 1/4 cup chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Directions

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

serve over rice or noodles

Eggplant and pasta salad

Sorry about the above pic--didn't mix the broccoli yet!

I found this from a Hallelujah Holiday Recipes book. I like this better COLD with a little of the above salad dressing on it.I love the eggplant just as cooked here for a snack!

Ingredients:

1 good sized eggplant
1 small jar of pinenuts (I just used some from a package)
1 yellow bell pepper, seeded, chopped
1 red bell pepper seeded, chopped (I used green--out of red)
Broccoli floretts
roma tomatoes or other
sun-dried or dehydrated tomatoes (optional (I didn't have)
1 can small pitted black olives sliced
Italian seasoning to taste
garlic powder to taste
Celtic Sea Salt optional
1 12-16 ounces flavored spirals or rotini

Preheat oven to 400. Take a eggplant and halve it lengthwise and slice into thin pieces leaving skin on it. Brush some olive oil (or spray with pam) on both sides. Sprinkle with garlic powder and Italian seasoning. Brown on both sides and let peel become a little leathery. This may take 30 minutes or so.

While eggplant cooks, wash and slice the peppers. Also take the broccoli and steam the florets until just tender--don't over cook. Add peppers to the steamer and cook just a bit more.

Boil the pasta while the above is cooking. Slice some fresh tomatoes. Get the black olives and pine nuts ready.

Drain pasta. Add a bit of olive oil if desired (this adds nice flavor , but if you don't want the oil or are using salad dressing for a cold salad you can omit). Fold in the steamed veggies, and mix gently. Fold in eggplant, pine nuts, tomatoes and olives. Season with more garlic powder and Italian seasoning.

If serving cold --chill and add dressing

Quick Black Bean soup from McDougall

This is a quick easy recipe from The McDougall quick and easy cookbook. I happened to have a can of black bean soup and used this and a can of black beans and added the rest of the recipe below minus the additional black beans and minus the WATER. I also added a bit of SALSA to the recipe.




You can also add Taco chips and avacados. Salsa added to the recipe is good--I used that instead of the Tabasco.

Bean Salad

I love this and I found this at the Hallelujah Acres website which is listed on my sidebar. I made a few additions

"This quick, simple, protein-packed salad comes from one of Hallelujah Acres' most popular recipe books, Simple Weekly Meal Plans - Volume 2."

Ingredients

2 cups organic canned kidney beans, drained
2 cups organic canned chickpeas, drained
1/3 cup diced sweet pepper
1 cup chopped tomatoes, drained
1/3 cup diced onion
1 rib celery, diced
1 Tbsp Vegenaise or almond mayonnaise (I USED FAT FREE BALSAMIC VINAIGRETTE FROM MAPLE GROVE FARMS IN VERMONT--SEE PHOTO)

SEASONINGS: I added salt, pepper, dried mint, dried parsley (fresh would be great)

Directions

Just mix all ingredients well and serve!

chocolate pumpkin muffins low fat(can be dairy free and Gluten free)

[

This is very easy. To make gluten free use the above cake mix or any GF mix. If you can have gluten then just use a regular mix. I got this recipe from my sister-in-law. The only fat is what is in your mix!

1 cake mix (me--GF)nothing else added or a Brownie mix works nicely too!
1 can of pumpkin (the 15 or 16 ounce size)-pictured above
water if needed
Chocolate chips if desired (optional)

Simply mix the first two ingredients. If it is a bit dry add a little water--I needed 1/4 cup of water for the above mix. You may not need any water with a regular mix. Follow the direction on the package for cooking muffins.

I cooked mine about 16 minutes--with this mix--nice and moist!

Black bean and sweet potato chili (with beer)

This was great--nice flavors. I got this from my daughter who got it from her sister-in-law ;-).


1 T olive oil
1 medium yellow onion, diced
1 orange pepper, diced
1 red pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
2 teaspoons chili powder
One 15-ounce can diced tomatoes
Three 15-ounce cans black beans, rinsed and drained (I used 2 black, 1 red
bean)
1 small chipotle chile pepper in adobo sauce, minced (I omitted)
¼ cup chopped cilantro stems (I only had dried cilantro on hand)
Kosher salt
1 bottle dark beer (I used some Gluten Free Beer)
1 pound sweet potatoes, peeled and cut into 1-inch cubes
¼ cup chopped cilantro leaves
1/2 lime (optional)
sour cream (optional)

Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes. Cook for about 20 more minutes or until potatoes are done.

Minestrone (meatless)

Love the flavors of this--I usually just use what I have on hand---the seasonings make this full of flavor.


4 cups chicken broth (or substitute)
1 28 ounce can of crushed tomatoes
1 cup water
1 small onion
1 tab of minced garlic (I used jarred)

As much as you want of the following veggies:

frozen whole string beans (broken up),
frozen corn,
frozen Lima beans,
frozen peas,
frozen spinach

fresh sweet potatoes (1-2 depending on size)chopped small
1 small red potato with skin on, chopped
3-4 small celery stalks , chopped
carrots, chopped--as much as you like

1 can northern beans, drained
1 cup or so of cooked macaroni (I use Gluten Free)

seasonings:
1/2 or so of dried rubbed sage
1 bay leaf
1/2-1 tsp rosemary
1/2-1 tsp thyme
2 tsp parsley
fresh ground pepper


In a large pot heat a bit of olive oil and saute the small onion. When tender add the garlic and heat for about 1 minute.

Add the broth, tomatoes, and water and seasonings.

Add all the veggies. Simmer about 25 minutes until they are about tender.

Add the beans and cooked macaroni. Serve or freeze or refrigerate.

cajun black beans and sweet potatoes

This was from vegweb and is not my recipe. I made it and the only thing I added was some Caribbean jack seasoning. Original recipe is here I think ( http://vegweb.com/index.php?topic=28844.0 ) I love the added lime and zest--really delivers flavor to this dish

Cajun Black Beans and Sweet Potatoes

Ingredients (use vegan versions):

2 tablespoons oil
1/2 yellow onion, chopped
2 cloves garlic, minced
2 large sweet potatoes, peeled and chopped bite sized
1/2 to 2 tablespoons Cajun seasoning (I added a bit of Caribbean Jerk seasoning to this too)
1 teaspoon pepper
1 (28 ounce) can black beans, rinsed and drained
1 lime and zest

Directions:

1. Heat a saute pan over medium heat with oil. Saute onions and garlic for 2 minutes. Add sweet potatoes. Season this mix liberally with the Cajun seasoning and pepper.

2. Let this mix cook for 15 minutes or so until the potatoes are soft. You may want to add a 1/2 cup water and cover pan to speed this process along.

3. When potatoes are soft, add the black beans and the zest of 1 lime. You may also want to add more Cajun seasoning to help further flavor the beans. Cook until the beans are heated through and you think the flavors have melded. Right before serving, squeeze some lime juice over the dish.

Serve over a bed of brown rice or, if you feel like some creative nachos--or whatever

Hot Rice Salad (McDougall)

Below is pictured the veggies in skillet before cooking

This only takes 15 minutes if you have your rice cooked. I had cooked mine in the crockpot earlier in the day. (for crock pot rice go to: http://nannykimsrecipes.blogspot.com/2011/02/brown-rice-cooked-in-crock-pot.html

1/2 cup vegetable broth (I usually use chicken broth because I have a hard time finding gluten free stuff in my area)
2 bunches green onions, cut in 1 inch pieces (I used regular onion)
1 stalk celery, sliced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup broccoli florets
1/2 teas minced garlic
1 tab parsley flakes
1/2 teaspoon basil
1/2 teaspoon dill weed
1/2 teaspoon paprika
4 cups hot cooked brown rice
1 tomato chopped (I was out of this!)

I also added some Bragg Liquid Aminos (it is like soy sauce and is gluten free---you can add soy sauce that is gluten free if you like --the La Choy brand doesn't usually have wheat). This recipe needs salt if you are not using soy sauce or Bragg's. I found this inThe McDougall quick and easy cookbook.

Tuna and red bean salad

Quick and yummy. From Family Circle!

Mix together:

1 15 ounce can drained and rinsed red kidney beans (I used the smaller Red Beans)

1 can (12 ounces) drained water- paced tuna (this is the large can)

1/2 cup chopped red onion

2 tab olive oil (I used 1)

1 tab red wine vinegar

1 teaspoon dried parsley

1/4 teaspoon garlic salt (I used garlic powder and added some salt)

1/4 teaspoon black pepper

Chill and serve. It makes a good amount! I liked it even without chilling!

mini turkey meatball soup

I found this in family circle Mar 2011 issue. I did some changes--I will put both versions. I needed gluten free so I used brown rice instead of couscous etc. This was very tasty!!!! AND pretty quick.

Meatballs:

1 lb ground turkey or chicken (I used turkey)
1/4 cup seasoned bread crumbs (I used GF rice bread crumbs with Italian seasoning added)
1 large egg
2 scallions, chopped--I just used chopped onion (tab or so0
2 tab Parmesan cheese--I omitted
1/2 teaspoon fresh thyme leaves chopped (I just used some dried ones)

Soup:

2 tab canola oil (I used a bit of olive oil)
2 large carrots, peeled and chopped
3 medium parsnips peeled and chopped
4 scallions, chopped (I think I omitted--I didn't see this!)
1 large can (48 ounces) light fat-free chicken broth
2 sprigs fresh thyme (I used dried)
1 head escarole, trimmed, cleaned and chopped (I used cabbage--about 1/3 -1/2large head)
1 cup Israeli couscous (I used some brown rice already cooked)
2 tab grated Parmesan (I omitted)
1/2 teas salt (I did to taste)
1/4 teas black pepper (I did to taste)
Paprika (I added a sprinkling of this)


1. Meatballs: In large bowl combine ground chicken or turkey. Add bread crumbs, egg, onion, cheese(if using), and chopped thyme. Stir until evenly blended. With wet hands form into 1 inch balls, about 40 total. Set aside (I made less).

2. Soup: In large stock pot, heat oil over med heat. Add carrots, parsnips and scallions or onion cooking for about 5 minutes (I cooked this separately in an iron skillet adding the veggies to the broth after the balls). (Meanwhile I cooked/ heated the broth separately with the chopped cabbage, cooked rice and thyme).If doing veggies in stock pot then add broth, thyme (and it says to add 4 cups of water but I added none!! And the flavor was great so do what you like here. Bring to simmer with increased heat.

3. Gently drop meatballs into simmering broth mixture(I added cabbage and cooked rice to the broth first and I had to turn the heat up when adding the balls because the balls cooled the broth. I also added the balls before adding my semi cooked carrots and parsnips). Reduce heat to medium and cook 4 minutes. Add escarole in 2 batches IF NOT USING CABBAGE in its place. Add the couscous if not using the rice. Cook 8 more minutes , then stir in Parmesan (if using) , salt and pepper, and some paprika if using.

Brown rice cooked in Crock pot

I think I found this at homeshalom.blogspot.com

This is easy and is a very helpful recipe! i used my small crock and it filled it (I think this is a 2 quart crock? Mine cooked 2 & 1/2 hours on high because I was out running errands and it came out perfectly!!

HERE IS WHAT SHE SAID:


"This has become my favorite way to cook rice! I get a big pot full of rice to use for dinner and later for leftovers, and I don't have to pay attention to my stove (which boils hot!). I mix in all kinds of seasoning and flavors, as the mood strikes...but I am going to share with you the staple way to make rice in your cooker.

5C Water or Broth
2C Brown Rice
2 tsp salt
1T butter or coconut oil

Grease the walls of the crock, out your rice and water in.
Cook on High for 2 and a quarter to 2 1/2 hours or Low for 5 hours

* Rice tip - No matter the amount of rice or the size of the pot or wether you are cooking it in a steamer, on the stove on in the crock remember this tip: pour your rice in the bottom and gently pour water/broth over top until it reaches 1" above the rice. You will never need to measure your rice or your water again. It comes out perfect every time!"

Check out her blog for more ideas!

--

Chicken (slosh) in crock pot (similar to pot pie)

Easy good and served over Gluten Free Linguine it is great! This is cooked in the crock pot.

2 large chicken breasts
2 cups chicken broth (could use more if desired)
2 cups pinto beans (would be good with Northern beans too)
2-3 stalks celery(sliced up)
2 carrots (sliced up)
pepper and salt to taste
1 tablespoon of dried onion flakes
1 tsp of dried oregano
1/2 tsp ground cumin
1/4 to 1/2 ground/powdered garlic

place Chicken, broth, pinto beans and seasonings in slow cooker. Saute the celery and carrots until tender and add to the slow cooker.Cook on high 4 hours and reduce to low until ready to serve. It is done after 4 hours but you can serve it much later. Serve over linguine or rice or potatoes or whatever you desire. We had some whole string beans on the side and a glass of wine.

Asparagus,pecan, red bell pepper penne

Another enjoyable pasta dish

[

This was great--from allrecipes.com . We used canned salmon in place of the chicken and gluten free penne. I used a bit o nutritional yeast instead of the cheese.

Ingredients

• 1 (16 ounce) package penne pasta (me -gluten free)
• 1 tablespoon olive oil
• 1 teaspoon minced garlic (me a bit more)
• 1 red bell pepper, chopped
• 2 bunches asparagus, trimmed and cut into 1 inch pieces (I only had one good sized bunch)
• 1 cup chicken broth
• 1/4 cup chopped fresh basil (I used some basil pesto)
• salt to taste
• 1/2 teaspoon pepper
• 3 tablespoons butter (I omitted)
• 1 pound grilled chicken breast strips (I used salmon)
• 1 1/2 cups grated Parmesan cheese (I just used a sprinkle of nutritional yeast on each serving)
• 1/2 cup pecan halves (optional) (I used chopped)

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken (or salmon). Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese(add pesto and nutritional yeast to individual servings if using) and pecan halves to serve.