Acorn squash pasta

Nice fast tasty fall dish.

1/2 pound of Penne (I used Gluten Free)

1 acorn squash (for about 1/2 pound of penne)

1 large onion sliced

1 tab minced garlic

fresh rosemary to taste (I used about a 5 inch piece from my plant)

fresh basil (I used about a 5 inch piece from my plant)

maple syrup

Cook the pasta---and while cooking

Slice the acorn squash in 1/2 (cut the way you don't have to cut the stem). Put face down on a microwave safe dish and microwave about 8 minutes for an average sized-smallish acorn squash or until tender.

Meanwhile saute with a bit of pam in a non-stick large pan(I use a ceramic type) a large onion--browning it--. Add the garlic and slice up the acorn and add this all to the pan ,discarding the skin. Add the seasonings and some maple syrup and water. Simmer for a few minutes to combine the flavors. Toss with the cooked penne

Tofu in Pineapple barbecue sauce on Rice noodles

This is wonderful and I found it here:http://blog.fatfreevegan.com/2011/09/thai-salad-with-slow-cooked-tofu-in-pineapple-barbecue-sauce.html She used it on a salad. I used it on rice noodles (Pad Thai noodles) . My hubby and I loved this. We used half of the tofu for the two of us , but all of the sauce! This is a wonderful sauce. I used less of the hot pepper.

low-Cooked Tofu in Pineapple Barbecue Sauce

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you’re used to highly salted foods, it may taste bland unless you add more salt. I recommend you do this after it’s cooked so you’ll have a good idea of how much is needed.

Ingredients
2 14-ounce packages extra-firm tofu, frozen and defrosted (I used just one package)
1 large onion, chopped
8 large cloves garlic, minced
1/2 cup pitted dates (about 2.5 ounces)
1 1/2 cup crushed pineapple in own juice
1/3 cup water
2 fresh hot chile peppers, chopped (used about 1/2 of one jalapeno pepper)
2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
5 tablespoons tomato paste
2 tablespoons tamari or lite soy sauce (used Gluten Free)
1 tablespoon lime juice
1 tablespoon cider vinegar
generous grating of black pepper
Salt, (optional), to taste

Pad Thai (rice noodles) if desired

Instructions
At least 1 day before you plan to cook, place two packages of extra-firm tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours. Remove from freezer and allow to defrost in the refrigerator or use a quick defrost method (microwave or hot water bath). When tofu is completely defrosted, cut each block into halves horizontally and cut each half again vertically. Take each piece of tofu between your hands and gently press over a sink to squeeze out as much water as possible. Cut into 1/2-inch cubes.

Saute the onion in a non-stick pan (or on the browning setting, if your crock-pot has one) until it begins to brown. Add the garlic and cook for another minute. Scrape the onion/garlic into a blender and add all remaining ingredients except tofu and salt. Blend on high speed until sauce is a uniform consistency.

Place the tofu into the slow cooker (sprayed with non-stick spray or canola oil, if necessary) and pour the sauce over it. Stir very gently to make sure all sides of the tofu are covered. Cover and cook on Low for 8 hours. (I reduced the time by cooking some on high)

Check seasonings and add salt and extra lime juice as needed.

Serve over pad thai noodles.

Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until sauce has thickened.
Notes
Slow cooking mellows out the flavors of the garlic, ginger, and chile peppers, so if you want a spicier dish, either start with more or add extra after 6 hours.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

Garam Masala Lentils

This is great mixed with some brown rice and sprinkled with chopped tomatoes, cucumbers, parsley, mint, cilantro, green onions, lemon juice


Garam Masala Lentils


1 pound of brown lentils, rinsed and picked over
1 and 1/2 pounds all purpose potatoes
2 onions , peeled and chopped
1 can (14 and 1/2 oz not salt added diced tomatoes)
2 tsp salt
1 & 1/2 tsp garam masala seasoning
1/2 tsp ground cumin (I forgot this!)
1/2 tsp black pepper
2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces
1/2 cup cilantro leaves chopped (optional)
3/4 cup tlasted slivered almonds (don't use it if putting this in a goulash)
5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Zucchini and Yellow squash salad

Zucchini

Yellow squash

parsley

Green onion

Lemon juice

Olive oil (if desired)

Salt and pepper

Chop , mix and refrigerate

Cucumber Tomato salad

Tomatoes

Cucumber

Parsley

mint

cilantro

green onion

Salt and pepper

Lemon juice

Olive oil (if desired)

Chop up cucumbers, tomatoes, parsley and green onions. Mix in some fresh cilantro, mint and parsley and sprinkle with salt and pepper. Squeeze a bit of fresh lemon in it (add a bit of olive oil if you want). Refrigerate to blend flavors.

Goulash (gluten free) and Garam masala lentils and potatoes

Take make this goulash I used

gluten free macaroni

1 can of tomatoes

1 jar of spaghetti sauce

The recipe for garam masala lentils and potatoes with the ingredients and recipe here:

Garam Masala Lentils

1 pound of brown lentils, rinsed and picked over

1 and 1/2 pounds all purpose potatoes

2 onions , peeled and chopped

1 can (14 and 1/2 oz not salt added diced tomatoes)

2 tsp salt

1 & 1/2 tsp garam masala seasoning

1/2 tsp ground cumin (I forgot this!)

1/2 tsp black pepper

2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces

1/2 cup cilantro leaves chopped (optional)

3/4 cup tlasted slivered almonds (don't use it putting this in a goulash)

5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Goulash--cook macaroni. Combine with some of the lentils and an added can of tomatoes and spaghetti sauce! YUM

banana oatbran/cornmeal muffins (, dairy free, no added oil

These are gluten free if as a celiac you can have oats. I have no problem with oats (Bob's makes a gluten free oatbran), but some have trouble with them--there is still controversy over oats.

2 cups of cornmeal(Bob's medium grind cornmeal)
2 cups of oat bran(Bob's gluten free)
4 tsp baking powder

1/4 or 1/2 teaspoon salt to taste
2 cups almond milk
1/2 cup of applesauce

1 banana mashed with some cinnamon sprinkled over it

1/2 tsp vanilla

1 tsp or so agave nectar

handful of raisins

Mix dry ingredients. Add wet ingredients (add raisins last). Place in 12 cup muffin tin. Preheat oven to 400 but turn down immediately to 350 when you place the muffins in oven. Cook 15 to 20 minutes. Or until toothpick comes out clean

Note to self-- instead of oat bran i have used a cup of whole rolled oats and enough quick oats to thicken and reduced milk to a cup and a half. Another good recipe and moist: https://nannykimsrecipes.blogspot.com/2023/08/corn-oat-muffins-no-oil-or-dairy.html?m=0

Kitchri (red lentils and basmati rice serve on soft taco

Nice flavor--this is an Indian dish I found in my Indian cookbook

serves 4-6

scant 1 & 1/4 cups basmati rice

2 tab oil (optional)

1 large onion, finely chopped

1 & 1/4 cups red split lentils (I just used red lentils)

2 tsp garam masala

1 and 1/2 tsp salt, or to taste

pinch of ground asafedtida (I didn't have)

2 tbsp chopped fresh cilantro (if desired)

chapatis and raita to serve (I used soft corn tortilla)

Rinse rice and let soak 30 minutes (I didn't do this). Place oil in pan and saute onion for 5-8 minutes, stirring frequently, until golden brown.

Stir in rice and lentils aong with the garam masala, salt, and asafetida, and stir for 2 minutes (I just added it with the water). Pour in the water and bring to a boil, stirring.

Reduce heat to low (as low as possible) and cover pan tightly. Simmer without lifting lid for 20 minutes until grains are tender and liquid is absorbed. Re-cover the pan, and turn off the heat, and let stand for 5 minutes

Use 2 forks to mix the cilantro and adjust the seasoning, adding more salt if needed. Serve with chapatis and raita or use soft tortilla (I used the corn kind) (if you don't do dairy you can do a salsa)

For raita recipe go here: http://simplyrecipes.com/recipes/cucumber_mint_raita/ this is a yogurt, cucumber mint recipe

Cucumber Mint Raita Recipe

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

INGREDIENTS

• One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
• 2 cups plain whole milk yogurt
• 10 large mint leaves, thinly sliced* (can sub cilantro)
• 1/2 teaspoon ground cumin**
• Pinch of cayenne
• Pinch of paprika
• Salt and pepper

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

METHOD

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Yield: Makes 2 1/2 cups.

taco sauce

I found this online. The reference is at the bottom. I did use less of the hot ingredients on mine!

• 3 -4 tablespoons olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried red pepper flakes (or to taste)
• 1/2 teaspoon dried oregano
• 3 -5 teaspoons chili powder (or to taste)
• 1/2 teaspoon dried basil
• 2 -4 teaspoons cumin (can use more to taste)
• 1 tablespoon fresh minced garlic (or to taste)
• 1/3-1/2 cup salsa
• 1 cup tomato sauce (or use crushed tomatoes)
• 1 cup beef broth or 1 cup water mixed with beef bouillon powder or 1 cupjust use water
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1 teaspoon ground pepper (or to taste)
• 1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

irections:

1. 1
   Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
2. 2
   Add in fresh garlic and saute for 2 minutes.
3. 3
   Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
4. 4
   Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
5. 5
   Adjust all spices to taste then season with seasoned salt and pepper to taste.
6. 6
   Mix in sour cream if using and heat through (do not allow to boil).
7. 7
   OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Read more: http://www.food.com/recipe/kittencals-red-enchilada-or-taco-sauce-168653#ixzz1VIa6ut65

Re-fried beans with quinoa

Another way to have quinoa is to follow the recipe on the package for cooking a cup of dry red quinoa. You can cook it with some seasoning such as cumin, coriander, garam marsala, curry, basil, etc. Then after it is done mix with a can of re-fried beans and some picante sauce. Serve over baked potatoes or with soft tortillas etc.

Good with taco sauce here:

http://nannykimsrecipes.blogspot.com/2011/08/taco-sauce.html

Mango/Pear combo

Note to self: good dessert is fresh sliced mango/ fresh sliced pears (with skin on) sprinkled with cinnamon.

Pad Thai from McDougall

Really nice. This was in McDougall's quick and easy cookbook.

8 ounces uncooked rice noodles

3 tablespoons of soy sauce

2 tab rice vinegar (go easy--otherwise it can make it a bit tart--could do a tad less)

2 tab lime juice

1 tab ketchup (I forgot and I liked it without it but would add some sweetness which is needed)

2 teaspoons of sugar

1/4 tsp crushed red pepper (I used 1/8, but more would be ok too)

1/3 cup water

4 green onions, chopped

1/2 tsp minced fresh grlic

1 6.5 ounces package of Smoked Tofu thinly sliced (I just used some extra firm Tofu that I browned in my pan

2 cups mung bean sprouts

1/2 cup shredded carrots

1/4 cup cilantro if desired

2 tab chopped peanuts (optional)

Place the noodles in a bowl and cover with hot water. Soak of ten minutes. Drain.

Combine the soy sauce, rice vinegar, lime juice, ketchup(if using) sugar, and red pepper in a bowl. Mix well and set aside.

Place the 1/3 cup water in a nonstick frying pan. Add the green onions and garlic. Cook, stirring frequently , for 3 minutes. Add the tofu, bean sprouts, and noodles. Cook for 2 minutes. Add the sauce mixture. Cook and stir for another 3-4 minutes until heated through. Transfer to a serving platter. Sprinkle with carrot, cilantro, and peanuts if desired. Serve at once.

Note. I added the carrots to the end of the cooking time. My hubby doesn't like cilantro so I didn't add it

Watermelon salsa from country living

A nice and different salsa. I may use this as a salad to go with my tofu curry too!. You can serve this with chips.

Prep time 20 minutes plus chilling. Yields 3 cups

2 cups seeded finely chopped watermelon

1/2 cup finely chopped peeled cucumber

1/4 cup chopped red onion

1/4 cup finely chipped sweet red pepper

1 jalapeno pepper seeded and minced (I didn't have one)

1/4 cup minced fresh cilantro

1 Tbsp minced fresh basil

1 Tbsp minced fresh mint

2 Tbsp honey

1 tsp lime juice

In large bowl combine everything drizzling with honey and lime juice--tossing gently to coat. Refrigerate for at least one hour.

Tofu curry

Easy to make --I used some left over chunky vegetable soup (see here) to make this. Serve on rice.

1 block of Tofu

Veggies from soup (here) or cooked eggplant, potatoes, carrots, string-beans, cauliflower , zucchini, summer squash and green pepper in nice chunks.

1 onion

1 can coconut milk (light) around 15 ounces

1 tsp fresh ginger

1 tsp garlic minced

1/2 teas sugar

1-2 tsp chili paste

1/4 cup basil

1-2 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp mustard seed (I just used a pinch or so of ground mustard)

a pinch of curry powder

grated lime and a bit of the juice to taste

salt and pepper

olive oil

1-2 tab cornstarch

cashews and or peanuts

I sauteed the tofu in a non-stick ceramic pan until browned. Remove and set aside.. Add a bit of oil to pan and place seasonings (garlic, ginger, sugar, chili paste, turmeric, cumin, coriander, mustard, curry --heat it up. Add the chopped onion and simmer till soft (can add a little coconut milk while you do this.

Add the rest of coconut milk (and if using the left over soup add some broth from the soup. Add the veggies and lime and basil and salt and pepper all to taste and add the tofu. You can thicken it if needed by making a paste with the cornstarch and a bit of the broth. Add this to the rest of the mixture and heat to thicken. Add cashews and or peanuts of desired and serve on rice.

Gourmet Chicken (Ann's)

This is very tasty and good served on rice (note--not low in fat because of the oil)

1/3 cup red wine vinegar (I used 1/4 cup)

1/3 cup olive oil (I used 1/4 cup)

1/2 cup apricot jam

1/3 cup capers and a little of the juice (I used 1/4 cup)

1/2 cup sliced Spanish olives

1/2 cup brown sugar

1/2 cup white wine (dry)

1/3 cup chopped cilantro (I was out and used a bit of dried)

5 garlic cloves, minced

4 boneless skinless chicken breasts browned in 2 tbs of oil (I used the tenders)

Combine all ingredients except chicken. Stir until mixed.

Heat oven 350

Season chicken with salt and pepper. Brown chicken in oil on each side. Pour mixture over chicken. Bake in a 12 by 7 inch pan for 20-30 minutes or until internal temp of chicken reaches about 180. Serve over rice!

Quick chunky vegetable soup

Only takes minutes--nice for lunches

1 box (32 ounces) vegetable broth

1 box (32 ounces) chicken broth

5-7 small red potatoes chopped in chunks

3 -4 carrots cut in chunks

1 zucchini cut in chunk

1 summer squash in chunks

1 onion in chunks

1 small Japanese eggplant in chunks

a hand full of green beans cut in 1/2

parsley

1 green pepper cut in chunks

some cauliflower in chunks

Italian seasoning

basil leaves

rosemary

salt and pepper

Place broth in pot and heat while cutting up veggies. I put the potatoes, carrot and onions in first adding the rest. It was cooking as I added the veggies. After adding all the veggies I only cooked it for about 5 more minutes and everything was done.

Green bean and nectarine salad--fam circle

A different salad

1 medium sweet onion, sliced

1 Tbsp. olive oil

1 pound green beans, trimmed

1 tsp. snipped fresh rosemary

1 clove garlic, minced

2 peaches or nectarines

1 tbsp lime juice

In a 12 inch skillet cook onions in hot oil over med heat for 5 minutes or till starting to get soft. Add beans, rosemary, garlic and a pinch of salt. cover and cook ten minutes or until crisp tender. Remove from heat and toss in peach slices and lime juice. Serve hot or cold.

Burrito Casserole

This is not the best picture, but this was a very tasty dish and easy to make. Plus there is an advantage in that you can make it ahead. We did not use the cheese called for and it was still fantastic. I found this is family circle mag--

6 servings

Assemble up to 2 days ahead and refrigerate. Leave out on counter for 15 minutes before putting in oven. (I microwaved mine a bit after taking out from the refrigerator).

2 packages (8.8 ounces each) fully cooked brown rice (I used around 4 to 5 cups of cooked brown rice

I didn't have these packages and was unsure how much to use.

1 jar (15 1/2 ounce salsa) _I used mild

1/2 teaspoon dried oregano

1 can (15 ounce) refried beans

1 package (10 ounce) frozen corn, thawed

1/2 teaspoon chipotle chili powder (I used chili powder)

1/2 teaspoon ground cumin

1 and 1/2 cups shredded reduced fat taco cheese blend (I OMITTED)

2 packages (10 ounce each ) frozen chopped spinach, thawed and squeezed dry (I used less and just put it in semi thawed--I did have to cook it longer)

3 tab chopped cilantro if desired

1. In a large bowl, combine rice, salsa, and oregano.

2. In second bwol combine refried beans, corn, chile powder and cumin.

3. Coat a 12 by 8 by 2 inch baking dish with nonstick cooking spray (I USED A 2 QUART CASSEROLE DISH)

4.Spread half the rice mixture evenly in dish. Layer refried bean mixture and half the cheese (if using) over rice. Scatter spinach over cheese. Top with remaining rice mixture and cheese (if using).

5. Cover with plastic wrap and refrigerate for up to 2 days or cook uncovered right away.

6. Heat oven to 350 degrees. Bake, uncovered for 35 minutes or until internal temperature gets to around 140 degrees. Sprinkle with cilantro before serving.

baked spaghetti--vegan style

This was delicious and an easy way to make a good sized batch.

8 to 16 oz) of spaghetti noodles (these above are gluten free quinoa noodles--great because quinoa is a complete protein.

1 or 2 good sized jar of marinara (I used one that was probably 26-28 ounces--it was a good quality one too which makes a difference) It depends how much noodles you use and how much sauce you like.

1 onion

2 cloves of garlic minced

1 green bell pepper

1 jar of mushrooms (or fresh, sliced and cooked)

1 zucchini squash sliced

nutritional yeast (gives it a cheese like flavor and good for you too)

Cook spaghetti noodles till almost done

Cook onions, garlic, pepper, mushrooms, squash until just done

Mix the sauce, the noodles and the veggies together. Place in a large 2 or 3 quart casserole sprinkling nutritional yeast as you add it into the casserole dish (I put it in in batches so I could alternate the yeast.) After placing in the casserole sprinkle additional nutritional yeast.

Bake covered at 350 for about 20 minutes or until nice and hot. I had placed mine in the refrigerator and cooked it later so the time will vary depending on how you do it. Could be as fast as 15 and as long as 30 minutes depending on if you cook immediately or after refrigerating it.

Chickpeas in coconut milk

Not the best of pictures, but this is quick and tasty. It would also be good with added veggies such as peas or broccoli. It is from the cookbook called, "Indian".

Serves 4

Ingredients:

generous 1 cup water

10 oz/280 g potatoes, cut into 1/2 inch cubes (or whatever!)

14 oz/400 g canned chickpeas, drained and rinsed well

generous 1 cup canned coconut milk (I just used the whole can--about 14 oz)

1 tsp salt

2 tab oil

4 large garlic cloves, finely chopped or crushed

2 tsp ground coriander

1/2 tsp ground turmeric

1/2-1 tsp chili powder

juice of 1/2 lemon

Indian bread, to serve (optional)

Method:

1. Pour water into pot with potatoes. Bring to boil and reduce to low and cooked covered about 6-7 minutes or until al dente. Add chickpeas and cook, uncovered for 3-4 minutes, until the potatoes are tender. Add coconut milk and salt and bring to slow simmer (I got rid of the water and used all of the coconut milk)

2. Meanwhile heat oil in small pan over low heat. Add garlic and cook, stirring frequently, until it begins to brown. Add the coriander, turmeric, and chili powder and cook for 25-30 seconds.

3. Fold the aromatic spiced oil into chickpea mixture. Stir in the lemon juice and remove from heat. Serve immediately with bread.

Cauliflower, egglplant & green bean korma

Another good Indian type dish. DON'T LEAVE out the MINT--it really adds to the flavor!

Serves 4-5 Got this from a cookbook called , Indian.

Ingredients:

generous 1/2 cup cashews

1 & 1/2 TBSP garlic and ginger paste (I just used fresh and added some water)

scant 1 cup water (I used almond milk)

4 tab oil (I used less)

1 large onion

5 green cardamom pods, bruised (I had to use some ground cardamom)

1 cinnamon stick, broken in half

1/4 tsp ground turmeric

generous 1 cup of heavy cream (I used almond milk and none of the above water--coconut milk would be good too!)

5oz/140 g new potatoes, scrubbed and chopped into 1/2 inch pieces

1 & 1/2 cups cauliflower florets

1/2 tsp garam masala

5 oz/140 g eggplant, chopped into 1 inch chunks

5 oz/140 g green beans, chopped into 1 inch lenghs

salt and pepper to taste

chopped fresh mint to garnish

Method

1. Heat pan. Add cashews and stir until they start to brown. Remove from skillet.

2. Put nuts with garlic and ginger paste and 1 tab of water (I used more water since I used fresh

garlic and ginger). Grind in spice grinder or blender and process to a course paste.

3. Place 1/2 the Oil in pan. Brown onion over med high heat until golden.

4. Add the nut paste and stir for 5 minutes.Stir in the cardamom, cinnamon stick and turmeric.

5. Add the cream (or milk and water if using). Bring to boil, stirring. Reduce the heat to very low , cover, and simmer for 5 minutes.

6. Add the potaotes, cauliflower, and garam masala and simmer, covered, for 5 minutes. Stir in the eggplant and green beans and simmer for an additional 5 minutes, or until veggies are tender (I may have turned it down to low, but mine took about 20 minutes!). Check to make sure it isn't sticking--I used a non-stick ceramic lined pan.

7. Taste and add salt and pepper and sprinkle with the MINT!!

Oatmeal Raisin cookies (healthy-McDougall)

A mcdougall recipe. When we first made these we felt they were not sweet enough. But then we loved them and they even seem better the next day. We do like more raisins and walnuts which you add at the end. Also we prefer them less flattened. So you can experiment --you don't have to flatten with the fork.

NOTE: SEE AT THE BOTTOM OF THIS RECIPE (PICTURED)--A MUCH EASIER COOKIE AND VERY YUMMY.


Oatmeal-raisin Cookies

These are your traditional oatmeal-raisin cookies, but without eggs, dairy, oil, salt, refined flour or sugar. Instead, this recipe uses oats, flax seeds, cashews, bananas and dates.
¾ cup water (note--it may need a tablespoon or so more see directions)
6 medjool dates, pitted
½ cup raw cashews or pecans
1 cup rolled oats
2 cups rolled oats, ground into flour (see note below)
3 tablespoons flax seeds, ground
¾ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (more--I like 1 & 1/2)
½ teaspoon nutmeg (me less, 1/4 tsp)
4 tablespoons lemon juice
3 teaspoons lemon zest
½ ripe banana, mashed with a fork
1 teaspoon vanilla extract
¾ cup raisins (I like these with more raisins-a cup at least)
¾ cup roughly chopped walnuts (optional) (more is good)

Preheat oven to 350. Line a baking sheet with parchment paper (or use a non-stick cookie sheet) and set aside. Place the pitted dates and cashews in a bowl with the ¾ cup of water and soak for 30 minutes.(I don't wait the whole 30 minutes )

While the dates and nuts are soaking, combine all of the dry ingredients (whole oats, ground oats, flax, baking soda, baking powder, cinnamon and nutmeg) in a large bowl and mix thoroughly with a fork.

In another bowl, combine wet ingredients (lemon juice, zest, banana and vanilla). (I actually blend the banana with the date stuff) .Blend the soaked dates, cashews and their water in a high-speed blender until smooth; add this mixture to the bowl of wet ingredients, and combine. Add the bowl of wet ingredients to the bowl of dry, and mix thoroughly, adding in the raisins and walnuts last (add a little water as needed if dough is too dry).

Using a one-tablespoon measure, place a scoop of cookie dough on the baking sheet and press down gently a couple times with a fork (optional). Bake for (me more like 11 minutes)15-18 minutes on the middle rack, until cookies are lightly browned on the bottom and around the edges. Remove from oven and let sit for 5 minutes before transferring to a cooling rack.

Notes: Regular, whole rolled oats work best (as opposed to quick or instant oats). / A Vitamix or Tribest Personal Blender both work well to blend the nuts and dates, and grind oats into flour. / If you’ve never used fresh nutmeg, this would be a great opportunity to pick some up in the bulk section of Whole Foods and try it. / To zest lemons and nutmeg, use a fine grater, such as a Microplane. / These cookies are not overly sweet; if you’d like to add more sweetness, add two more dates to the recipe.
Preparation: 30 minutes; cooking time: 18 minutes; makes: 25-30 cookies
2011 John McDougall All Rights Reserved
Dr. McDougall's Health and Medical Center
P.O. Box 14039, Santa Rosa, CA 95402
http://www.drmcdougall.com

IN THE COOKIES BELOW I OFTEN KEEP THEM FROZEN AND NUKE ONE FOR 17 SEC




FOUND: https://www.pinterest.com/pin/209910032619842275/

Also if you like chocolate and peanut butter try these https://nannykimsrecipes.blogspot.com/2022/08/chocolate-peanut-butter-oat-cookies.html?m=0

Garden peas and Tofu in chili-tomato sauce (Indian dish)

This is great served with new potatoes as a main meal. I love the flavors in this dish. From INDIAN cookbook

Ingredients:

4 TbSP olive oil

9 oz/250 g. Tofu (or Paneer) I used a bit more!

4 green cardamom pods bruised (I just used ground cardamom)

2 bay leaves

1 onion , finely chopped

2 tsp garlic paste (I just used fresh minced garlic)

2 tsp ginger paste (I just used fresh grated ginger)

2 tsp ground coriander

1/2 tsp ground turmeric

1/2 to 1 tsp chili powder

5 & 1/2 oz. 150 g, canned chopped tomatoes (I used a bit more)

scant 2 cups warm water plus 2 TBSP of water

1 tsp salt, or to taste

1 & 1/4 cups frozen peas

1/2 tsp garam masala

2 tbsp light cream (I used almond milk)

2 tbsp chopped fresh cilantro leaves (I had to use dried)

Method:

1. Heat 2 tab oil in medium non-stick saucepan over med heat. (I don't have a non stick and tried it in my iron skillet. I ended up having to place it under my broiler to get it to brown). Cook until evenly browned. Be careful as it tends to splatter in hot oil. Remove and drain on paper towels.

2. Add the remaining oil to pan. Reduce heat to low. Add the cardamon and bay leaves and let sizzle gently for 20- 25 seconds. Add the onion, increase heat to medium and cook, stirring frequently for 4-5 minutes, until onion is softened. Add garlic and ginger pastes and cook, stirring frequently for an additional 3-4 minutes, until onion is pale golden in color.

3. Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring for 3 minutes, or until the oil separates from the spice paste.

4. Add the scant 2 cups of warm water and salt. Bring to boil, then reduce the heat to low and simmer, uncovered, for 7-8 minutes.

5. Add the Tofu (Paneer) and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro and remove from the heat.

Indian Potatoes with Cauliflower--garlic and chili flavored

This is a yummy dish. I found it in a cook book called INDIAN. It has some cool flavors. The way the veggies are cooked are nice too, because they aren't over cooked! Serves 4

Ingredients:

12 oz/350 g. young , waxy potatoes (I just used new red)

1 head of cauliflower

2 tbs olive oil

1 tsp black or brown mustard seeds (I had to use mustard powder)

1 tsp cumin seeds (Note--seeds-not ground cumin)

5 large garlic cloves, lightly crushed then chopped (I just minced mine)

1-2 fresh green chilies, finely chopped, seeded if you like (I had to use some in a jar )

1/2 tsp sale, or to taste

1/2 tsp ground tumeric

Method:

1. Cook potatoes with skin on in pan with boiling water for 20 minutes. Drain and soak in cold water for 30 minutes. Peel them if desired or leave peels on. Cut so they are about the size of your cauliflower florets.

2. Meanwhile divide cauliflower into about 1/2 inch/1 cm florets and blanch in a large saucepan of boiling salted water for 3 minutes. Drain and plunge into iced water to prevent additional cooking , then drain again.

3. Heat oil in medium saucepan over medium heat. When hot , but not smoking, add mustard seeds, then cumin seeds. Remove from heat and add the garlic and chiles. Return to low heat and cook, stirring, until the garlic has a light brown tinge.

4. Stir in the tumeric, followed by the cauliflower and the potatoes. Add the salt, increase the heat slightly and cook, stirring , until the vegetables are well blended with the spices and heated through. Only takes a short time!

5. Stir in the cilantro , remove from the heat, and serve immediately.

Crock-pot Pilaf from Hallelujah holiday recipes

I liked the flavor of this and I cooked it on low for about 6 hours which was really too much in mine--a little gooey--but very nice flavor. We added after cooking some Chinese 5 spice and some salsa--so lots of ways to mix it up!

This is for a four quart crock pot.

2 & 1/2 cups water or vegetable stock

16 ounces tomatoes peeled and chopped (or salt-free tomato sauce

1 medium ripe bell pepper seeded and chopped

1 large clove garlic (or 2 small) peeled and minced

2/3 cup ripe black olives sliced

1 & 1/2 cups raw (uncooked) Basmati rice

2 tsp All purpose seasoning

1/4 tsp Celtic sea salt

optional: Chinese 5 spice seasoning and salsa

Place all ingredients in crock pot and stir well. Cover and cook on low 6-9 hours or high 3 hours. Serve with a heart salad and bread if desired. Serves 3 Can add salsa chinese 5 spice at the end or green onions and sour cream etc