Roasted vegetable loaded potato (brussels sprout/cauliflower)

I found this in Southern Living Sept 2012---I love the veggies by themselves next to a baked potato--below are the veggies themselves. I didn't have a purple onion , but a regular onion--it was tasty.

3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts (I used baby frozen which I nuked for 4 min first)
1/2 medium size red onion sliced (I used a large sweet white onion)
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp. freshly ground pepper
1/4 cup golden raisins (I forgot)
1/4 cup chopped toasted walnuts (I forgot)
2 Tbsp lite bottled Italian vinaigrette (I used a balsamic vinaigrette)

What I did.... I used my outback baked potato recipe (rub large potato with butter and sprinkle with Kosher salt--large granule kind--prick with a fork and bake in oven in foil lined pan at 425). After baking for 25 minutes mix your top 6 ingredients and place alongside the potatoes in the pan. Cook another 30 to 35 minutes until everything is done. Some potatoes might take longer depending on the size, but most will be done.  The recipe says to toss the veggies with raisins, walnuts and vinaigrette and spoon over the potatoes. I just mixed them with the vinaigrette and served alongside my potatoes.

Northern bean and kale or spinach soup for the crockpot

I found this here at fitness magazine . I used the dry bouillon up above using 3 cubes and 42 ounces or so of water since the recipe calls for 3, 14 ounce cans of broth. This makes a nice hearty soup. Note --if using KA:LE stir it in more like an hour before the end time if your Kale is tough.

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth (I used the bouillon shown above)
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving,(if using Kale I would stir it in an hour ahead if you have some tough kale!... stir in spinach or kale and sprinkle with Parmesan cheese.(I didn't use the cheese).

Breakfast apple cinnamon quinoa

This makes a nice comfy gluten free breakfast. I also like it for a yummy snack in the evening. It makes 4 servings or so. The picture above was taken before adding the syrup and milk.

2 partially cooked apples (nuke in microwave), sliced
1 cup of rinsed quinoa
2 cups of water
4 ounces of applesauce
1/2 to 1 tsp of cinnamon or more to taste
brown sugar or maple syrup
almond milk
salt to taste
nuts such as walnuts would be optional to add

I nuked my apples a bit ( you want them a bit soft) before adding them to the 2 cups water and 1 cup of rinsed quinoa. I added the cinnamon and a pinch of salt. I cooked for about 15 minutes until the quinoa was done (it sprouts tails and the water is mostly absorbed). Then I added some applesauce. Serve in bowls add milk and syrup and whatever else you may desire. You can refrigerate and eat during the week as well just adding the milk and syrup when ready.

Raisin toast with honey , apples, cinnamon

a fantastic snack or lunch-gluten free raisin toast , spread with honey, apples (Fuji) , cinnamon, and added honey on top---out of this world!!!

lentil vegetable stew for the Crockpot

I found this here and have copied it--http://skinnyms.com/slow-cooker-lentil-veggie-stew/    I did make some changes which I will note.

Ingredients

• 1 cup frozen or fresh whole kernel corn
• 1 large red potato, cut into 1” cubes (I used a large baking potato)
• 4 carrots, sliced
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced into 1/2” pieces
• 1 cup (fresh or frozen) green beans, broken into 1” pieces
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• kosher or sea salt to taste
• 1 1/2 cups tomato juice, low sodium (I used V8)
• 1 1/2 cups vegetable broth, low sodium (I used 2 cups made from a good  dried vegetable bullion)
• 1/2 cup (dry) lentils (I used 3/4 cups but if you use the greater amount then you need a lot more of the liquid)
• 1/2 to 1 teaspoon of Worcestershire sauce optional (this was my addition--I use a gluten free one)

Directions

Add all the above ingredients, except lentils, to the slow-cooker, stir to combine. Cover and cook on low 8 to 10 hours. She says to  Add lentils the last half hour of cooking time BUT I added them during the last 2 hours (I also used a mixed kind of lentils). Feel free to add or substitue your favorite vegetables.

Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow-cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It's easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.

White Bean Burgers with spinach from Better Homes

This was nice for a change. We added barbecue sauce to it. I used gluten free bread crumbs and such for the bread.  The photo here is from the Better Homes and Gardens July 2012 issue.

1.I shredded the carrots and onion in my food processor and then added the beans (my can was a bit smaller),  1 cup bread crumbs, egg, a bit of oil, parsley, and salt and pepper (next time I may add some more seasonings--like garlic).

2.After blending then you are supposed to make 4 patties (It will be soft--I added enough crumbs to get it a bit thicker ). The Patties you are supposed to coat with bread crumbs and parsley (I used rice bread crumbs purchased from  whole foods, I believe).

3. In Large skillet add 2 Tbsp. oil over medium heat and cook patties about 4 to 5 minutes per site until browned and instant read thermometer reads 160. Serve patties and spinach on bread.

We just served it on lettuce with some other salads we were having. (3 bean salad and a rice veggie salad). We topped ours with BARBECUE SAUCE which is a nice addition.

Summer Rice Salad from Better Homes and Gardens

Summer Rice Salad (idea from Better Homes and Gardens)

use left over rice (or cook some up)
Toss in vegetables that you desire : peas (I used frozen baby ones and just threw it into the rice as it was cooling, then added cucumber, red or green bell peppers, green onions, parsley,celery, carrots, adding olives if you desire. Top with dried cranberries and toasted walnuts (golden raisins would also be good. Drizzle with a dressing made with equal parts of lemon juice and olive oil or do as I DID use your favorite such as a zesty Italian fat free dressing.(toasted pinenuts would be good too

NOTE: THIS IS ALSO VERY GOOD if you combine the CHICKPEA salad here : http://nannykimsrecipes.blogspot.com/2012/06/chickpea-mint-tomato-salad-favorite.html with the rice salad!

Watermelon Avocado Salad

I found this super tasty. It was in the Better Homes and Garden Magazine. It seems like a strange combo--but the flavors are well balanced and delightful.

Watermelon (chopped up)
Avocado sliced thinly
Purple onion sliced thinly
Balsamic Vinegar

Combine the three top ingredients and sprinkle with a good quality Balsamic Vinegar

pasta salad with edamine and veggies

I just mix up various amounts of the following ingredients to taste and depending on what I have and then chill.

spiral type pasta (I used my gluten free corn ones) cooked
frozen corn (just throw it in frozen)
basil (fresh ) or use basil pesto and also dried basil flakes
purple onion, chopped
green and red peppers, chopped
olives , chopped
a small amount of celery finely chopped
small cherry tomatoes or whatever
whole string beans (I use the frozen type and cook to barely done and then chop)
edamine cooked
cucumbers chopped fine with skin still on
Mrs. Dash garlic and herbs seasoning, Mrs Dash tomato, basil, garlic seasoning (sprinkle a healthy amount)
Salt to taste
favorite Italian seasoning---or whatever kind you like

Chickpea , wild rice salad

This is nice for the summer time.

For two servings:

1 and 1/3 cup of cooked brown and wild rice mix
1 cup of string beans (I like the slender whole ones from the freezer --just cooked lightly , then chopped)
1 cup of cooked garbanzo beans (chickpeas)
Italian dressing of your choice

Chill the ingredients and then Just mix and serve cold!

This comes to about 240 cal for each of the two servings if using the fat free dressing.

Oatmeal Breakfast cookie Vegan and dairy free (GF too)

Note : the above recipe is way easier and yummy and freezes great.  The ones below are more time consuming and need more work.   The one above takes minutes!

The above are also good with dried cranberries and pecans and coconut 

 Breakfast cookies--yup theses are so healthy they can be a breakfast cookie--kind of like a breakfast bar, ya know?! I found this recipe on pinterest , but the link was broken. Thankfully the picture had the ingredients.

  3 mashed bananas (ripe),
 1/3 cup apple sauce (I used unsweetened--but sweetened would be good too)
 2 cups oats (I used Bob's gluten free and put them in the food processor just a tad)
 1/4 cup almond milk,
 1/2 cup raisins,
 1 tsp vanilla,
 1 tsp cinnamon
 pinch of salt can be added if you desire
coconut is also a good addition if you like it (it will add more calories but lots of flavor)
Parchment paper or a very good non-stick pan (I prefer the parchment on top!)

 preheat oven to 350 degrees. I blended everything up in my food processor PUTTING BANANAS and Applesauce , vanilla, cinnamon in FIRST then adding the oats. However--I do not like the bananas completely blended--I do like some chunks because it adds to the flavor--so I sometimes just process a bit and then do the rest by hand. I added  the raisins  after blending and then I used a 1/4 cup measuring cup to scoop them onto a parchment lined sheet. It made 13 which will come to about 120 calories per cookie depending on how much raisins is in each. bake for 15-20 minutes. NO SUGAR

I just found another version of this which adds strawberries and almonds--Here is the recipe for that one!! 


S t  r a  w  be r ry-B a  n  a  n  a   B i  t  e  s   

Adapted from Shape.com
Ingredients:
3 ripe bananas
2 cup gluten-free oats
1/2 cup applesauce
1 teaspoon vanilla 
A generous pinch of nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1/2 slivered almonds
6 fresh strawberries
Method:
1. In a large bowl, mash bananas with a fork.  Add oats, applesauce, vanilla, spices, and 
almonds. Stir thoroughly. 
2. Cut the tops off strawberries and chop fruit into tiny pieces.  Add to batter. Mix until 
well blended. 
3.  Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes 
or until cookies are golden brown. Transfer to cooling rack. Enjoy with a cup of coffee.
c. 2012 Heather Kneisler, A Sweet Simple Life

Another good one is chocolate peanut butter ones found here : https://nannykimsrecipes.blogspot.com/2022/08/chocolate-peanut-butter-oat-cookies.html?m=0

an even easier one: 
https://www.pinterest.com/pin/209910032619842275/

vegetable tomato soup

1 onion, chopped

2 cloves of garlic, chopped finely

2 stalks of celery, chopped

3 carrots, chopped or 3/4 bag of mini carrots chopped

1 tbsp fresh thyme or tsp dried

sea salt and fresh ground pepper

2 x cans of chopped tomatoes (14oz) or 1 can chopped and 1 cup crushed fire-roasted tomatoes

3 to 4 cups of water or stock (or however much you like)

optional 1 cup of pasta (your choice) or rice

 In a large sauce pan over medium heat add some water, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft (I cooked 15 minutes). Add the tomatoes and water and simmer for 15 -25 minutes. Adding the pasta if you desire during the last  8-10 min.  Makes about 9 to 10 cups depending on how much water you add

Only about 383 calories  for the ten cups if you have no pasta or rice in it.

Butternut Chardonnay!

A WONDERFUL AND DIFFERENT chardonnay --it is very buttery and dry--love it. Unique!

chickpea , mint, tomato salad (favorite!)

This is one of my very favorites!  Great by itself or served on lettuce.

1 can chickpeas
1 cup of cherry type tomatoes cut in two
basil leaves fresh or dried (I often do a good sprinkling of the dry)
mint leaves (about 2 good sized ones cut very fine)
1 tsp of minced garlic
1 Tab of apple cider vinegar
1 tab of red wine vinegar
1 tsp honey
salt and pepper to taste

mix and let sit in the frig for a while to absorb all the flavors.

 Eat by itself or with crackers, or on salad or with a meal with corn on the cob, sweet potatoes and salad.

NOTE: This is also good mixed made and then mixed into the veggie rice salad here: http://nannykimsrecipes.blogspot.com/2012/07/summer-rice-salad-from-better-homes-and.html

I found the idea here and altered it to suit my taste: http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/

yogurt with cucumbers and mint etc

I love this dish and sometimes have it at a restaurant in Charleston, SC.  I need to find some yogurt made with coconut milk , however!

1/2 cup Greek yogurt (or coconut milk yogurt)
1/4 of a cucumber chopped up
1 large mint leaf cut fine
other additions if you are not watching your weight! can be raisins and walnuts! very good

Just mix and let it set for a bit so it has the chance to pick up the mint flavor. If anyone has tried this with coconut yogurt let me know!

gluten free chocolate muffins (easy!)

really moist and delicious!!! These actually made 9- 12 normal sized muffins and mine took more like 20 -25 minutes . Remove while still warm or they may stick if using silicone pans.

found here 

http://healthyisalwaysbetter.tumblr.com/post/6583755120/lessthan300kcal-triple-chocolate-chunk-muffin

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins

Ingredients:

1 3/4 c oats (I used Bob's gluten free oats)

•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia OR (I used 3/4 cup sugar)
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins

Calories: 116 Calories Per Muffin or 58 Calories Per Muffin -- however if you use real sugar it comes to about 164 per muffin when making 12 depending on which chips you use--

*drooling*

Quinoa black bean soup

a nice different way to have a quinoa and black bean recipe! I found this online, but changed it slightly. For a spicier version you can increase the spices using the larger amount--but I need it to be less spicey for my rosacea . And you may want to increase them slowly. I mixed the left overs with some chili and it was GREAT  ON PASTA!

IngredientS PASTA--IF YOU WANT TO SERVE IT ON PASTA COOK SOME UP TO PUT IT ON! 2/3 cups dry quinoa, rinsed well (if you don't have the pre-rinsed kind) 1 can black beans, rinsed and drained 1 small onion 4 cloves garlic 6 oz. fresh baby spinach or some frozen 3 carrots (sweet potatoes would also be good in this!) 15 oz. can diced tomatoes 4-6 cups vegetable broth (I made my own , see below) -If pressed for time buy veg broth 1-2 tsp. cumin 1-2 tsp. oregano 1 -2tsp. chili powder Cilantro for topping Salt and pepper as desired Directions save time by buying your vegetable broth For my vegetable broth: I just threw in some cabbage leaves, carrots,  2 celery stalks, parsley and a  green onion, and a few slices of purple onion.  Cooked about 40 minutes and then threw out the veggies and kept the broth (actually I did save the carrots for the soup) Cook quinoa in a small saucepan according to package directions. Meanwhile, dice onion and carrot. Mince garlic and roughly chop spinach. In a stockpot over med-high heat, saute onion, carrot, and garlic with cumin,  chili powder, oregano and salt for about 7 minutes. Add vegetable broth, , and tomatoes with juice. Cover and bring to a light simmer. Reduce heat to med-low, add cooked quinoa, spinach, and black beans.  Let heat through for about 5-10 minutes. Season well with salt. Serve topped with chopped cilantro. Ps. If you prefer to try the original recipe it is here:  http://www.thegardengrazer.com/2012/05/quinoa-black-bean-soup.html she adds extra water , beans, quinoa and more of the spices NOTE--the quinoa tends to absorb the liquid the longer it sits so you may want to add more water

protocolo a very nice Spanish wine with a bit of a kick

We both enjoyed this Spanish red wine.. ..it is vibrant and has deep rich tones with a kick

chocolate strawberry avocado pudding

· ;;

TThis was fantastic!! I found the idea here: serves 4 In the online recipe she used raspberries http://recipestonourish.blogspot.com/ however it is easier to do it with strawberries because you don't have to strain out the seeds!! THIS IS SOOOOO gooooooD!!!

   1     one cup frozen strawberries (I may have used a bit more)

·          1 teaspoon fresh lemon juice – use Meyer lemons if you can

·          1-2 tablespoons filtered water

·         2 ripe avocados, remove skin and pit, quarter

·         ¼ - ½ cup raw honey (I use local raw clover creamed)

·        ¼ cup raw cacao powder (I use Divine Organics)

·        1 teaspoon gluten-free vanilla extract (I use Simply Organic

)Directions:

Place strawberries in food processor--blend well then add all the rest of the ingredients. Blend well and serve immediately because you used frozen fruit it is already cold and creamy. If you don't use frozen fruit you have to refrigerate a few hours. I toped mine with a bit of strawberries

Carolina Japanese style rice

We went to the farmer's market this weekend. This made us decide to cook up a nice veggie dish. We used some aromatic Carolina rice as well!

1 and 1/2 cup of dry uncooked Carolina white rice (or the kind you have on hand)
1 radish
1 small fresh garlic head
2 fresh green onions including the green part
8 cabbage leaves
2 small zucchini squash
2 small carrots
1/3 of a red pepper
2 fresh eggs
1/4 cup (approximately) of Braggs Amino (soy sauce can be substituted)
a bit of olive oil

Cook the rice as per the directions on the bag.  Chop up all the veggies. Saute the veggies in non stick pan or wok. Add the  2 eggs and  to the pan scrambling them up with the veggies and then add  the soy sauce--mixing well..  add the rice and stir until nicely combined and serve

Fava beans with garlic, onions and potato

 Love this!!

Fava beans
garlic bulb (head) and if fresh the green part that is attached
fresh green onions with greens
one small red potato chopped
olive oil
salt and pepper


Take beans out of the pod. Parboil for 3 minutes and cool quickly in ice water. Peel off the outer shell of the bean. Saute the red potato till brown (if you have this chopped really small it takes only 4 minutes or so). Add the chopped garlic head and green part, and the onions. Saute till these start getting tender--3 minutes or more depending on the heat. Add the fava beans and cook about 3-4 minutes. Serve with salt and pepper.

French toast in a mug (1 minute!) Fantastic

 FANTASTIC

I used a gluten free roll for this and it came out delicious.

1 Large roll or 2 slices of bread (chopped in 1 inch squares)
1 egg
1-2 tab of almond milk (or whatever)
cinnamon
maple syrup
strawberries

Place the cut up bread in a large mug.  Mix the egg and milk and pour over the bread. Sprinkle with cinnamon. Microwave for 1 minute.  Usually takes 1 minute and 20 seconds.Check to see if egg is done. If not continue for 10 to 20 seconds until done. Pour strawberries and syrup over it.

orange-cranberry braised cabbage from Southern living

This is a nice treat to have for cabbage!! I think I will have some sweet potatoes to go with it too.

Makes 6 servings. Hands on time 30 min (I did half of the recipe but I am giving the full one here)

1 medium head cabbage shredded or chopped
3 tbsp olive oil
one 6 oz package sweetened dried cranberries
1 tsp orange zest
3/4 cup orange juice
1/2 cup rice wine vinegar
1 tbsp honey (I may have used more)
1 tsp salt
1/2 tsp pepper
1/2 tsp freshly grated nutmeg if desired
3 tbsp butter if desired

Cook cabbage in hot oil in a dutch oven over med high heat, stirring constantly 5 min or until tender (I had bigger chunks so took longer).  Stir in cranberries and next 7 ingredients. Cook, stirring often, 6-7 min or until liquid is reduced by half. Remove from heat and stir in butter if using.

Fossi--a nice smooth Chianti

 There are not a whole lot of Chianti brands that I enjoy. But this is a nice smooth one from Italy.

vegetable alfredo (with pasta GF)

 This was delicious and I think it will be one of our favorite dishes. The veggies are baked in the oven.

 Ingredients

1 cup of chopped cauliflower
1 cup or so of chopped broccoli
1 zucchini squash chopped
1 red bell pepper chopped
1 yellow  bell pepper chopped
1 large eggplant peeled and chopped
one rounded teaspoon of minced garlic
oregano (dried)
basil (dried)
sea salt
olive oil
balsamic vinegar
a jar of classico light creamy Alfredo
Bow tie pasta or the  curly type pasta as in photo (I used a corn pasta which is great!! for my GF)

Preheat oven to 350 F.  Line a baking sheet with foil that has been sprayed with pam or something. Place all chopped veggies on pan. Drizzle olive oil and balsamic vinegar over the veggies. Sprinkle with sea salt, oregano basil and garlic.  Bake for 20 minutes and then stir every thing up. Bake another 20-25 minutes until veggies are done but still crisp. Mix with pasta and drizzle with alfredo sauce. DELICIOUS!!

outback style baked potatoes

I love Outback baked potatoes!! So here is  a recipe that mimics their potato. --a very nice salty crusty skin and fluffy on the inside.

Large baking potato (as many as you want)
butter (I may try some oil next time)
Sea salt (the large crystal kind)

Preheat oven to 425 F. Clean potatoes. Prick with fork. Rub with butter and sprinkle with the special salt. Cook for about 1 hour (I placed mine on a foil lined air bake sheet) depending on the sizes of your potato (one of mine was done at 50 minutes and the other at 60 minutes. I had to go out so when they were done I reduced the heat to 175 or so degrees and left them there.

 I like Outback's honey mustard sauce on my potatoes which comes with one of their chicken dishes. I had some Ann's (not sure how this is spelled with or without an E!) salad dressing that was a honey mustard and I used that---but you can serve it any way you desire!!!

Eastern bean salad found on pinterest

Delicious bean salad from

http://www.kalynskitchen.com/2009/02/recipe-for-middle-eastern-bean-salad.html

Ingredients:
1 can (15 oz.) black beans, rinsed well and drained
1 can (15 oz.) garbanzo beans, rinsed well and drained
1 cup chopped green onion (or less)
1 1/2 cup chopped fresh tomato (about 6 small tomatoes)
1 cup finely chopped fresh parsley

Dressing Ingredients:
3 T fresh-squeezed lemon juice
1/2 tsp. garlic puree (or use finely minced fresh garlic)
4 T extra-virgin olive oil (I used less)
1/2 tsp. salt
fresh ground black pepper to taste

Instructions:

One at a time, empty canned beans into a colander placed in the sink, rinse well with cold water until no more foam appears, then let beans drain well. (I sometimes blot them dry with a paper towel if they still seem wet.) Put well-drained beans into a plastic bowl.

While beans drain, chop green onions, tomatoes, and parsley and add to bowl. Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing. Let salad sit at room temperature for at least 30 minutes before servings, then season with more salt and fresh ground black pepper to taste.

Lemon Polenta

I like this as a dessert--plain and with fruit such a blueberries, or strawberries added.It is also good with dried cranberries.

1 cup of cornmeal (I used Bob's)
4 and 1/2 cup water
salt to taste (about 1/4 teaspoon or more)
juice of one lemon
lemon skin grated--I forget what you call this!
2-3 tab of brown sugar

Cook for 20 minutes uncovered stirring at times. Pour into pie dish and chill.  Serve cold alone or with frut.

IL Bastardo wine loved it

 An Italian Red wine--a bit heavier than some Italian wines--nice and smooth.This was a 2010.

Quick stove top Ratatouille vegan (family circle)

I found this recipe in my family mag. It is nice because it is stove top and cooks in 30 minutes. I served it on polenta , but I think I will try the left overs on pasta and see which I like best!


serve on polenta--below is herbed polenta

Makes 4 servings
2 tab of olive oil (I used less in my pan)
1 medium onion , diced in 3/4-inch pieces
2 clove garlic minced
1 eggplant (1 pound--I used little kind), diced into 3/4 inch pieces
1 red pepper, diced 3/4 inch pieces
1 can (14.5 ounce) fire roasted tomatoes, drained (I only had puree
2 zucchini (1 lb) diced 3/4 inch pieces
1 tsp fresh thyme (I used some dried thyme--a bit less)
1 can cannellini beans (15 oz)drained and rinsed (me-northern beans)
1/4 cup parsley, chopped (I was out)
3/4 teas salt or to taste
1/4 teas pepper
Polenta (optional)

1. Heat oil in large, lidded nonstick skillet on medium heat. Add onion and saute for 5 minutes. Add garlic, eggplant, red pepper; cover and cook for ten minutes. Mix in tomatoes, zucchini and thyme, cover again and cook for 12 minutes (I did less)
2. Stir in beans, parsley, salt and pepper and heat through.

serve with Polenta if desired. Here is the recipe for the polelnta

4 1/4 cups water
1 cup polenta (I USED THE HODGSON MILL'S YELLOW CORNMEAL or Bob's cornmeal medium)
2 teaspoons minced garlic
1 teaspoon salt
1 bay leaf
3 tablespoons chopped basil
2 tablespoons chopped Italian parsley(I had none)
2 teaspoons chopped oregano
1 teaspoon chopped rosemary

Bring the water to a boil in the cooker. Stirring, sprinkle the polenta into the water. Add the garlic, salt, bay leaf, half of the basil and parsley, the oregano and rosemary. (I JUST COOKED ON TOP OF THE STOVE FOR ABOUT 20 MINUTES ) stirring a bit off and on uncovered. 

Gluten free mug brownie

Ok --the one pictured above far surpasses the one below!! It is WAY BETTER AND SO TASTY so do not do the recipe below!! NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!
INSTEAD GO TO THIS LINK FOR A FAR BETTER MUG CAKE THAT IS GLUTEN FREE TOO:
http://nannykimsrecipes.blogspot.com/2013/02/cake-in-mug-then-dump-it-out.html#

 This picture is OF THE ONE i DON'T LIKE AS WELL and IF YOU STILL WANT IT THE recipe is found here: http://blogs.babble.com/family-kitchen/2011/10/03/gluten-free-two-minute-mug-brownie/

This is a bit toooooooo sweet for me and the consistency is not quite right,usE THE LINK AT THE TOP OF THIS POST FOR A BETTER RECIPE!!! WHICH IS THIS ONE  http://nannykimsrecipes.blogspot.com/2013/02/cake-in-mug-then-dump-it-out.html#  THIS LINK BRINGS YOU TO THE BEST RECIPE

 Below is my picture which was in a giant 2 cup mug--with a bite or so already sampled from it.but I DON'T LIKE THE ONE BELOW .....NOPE Good with peanut butter and vanilla added and I prefer just 2 tablespoons of brown sugar---also I like it cooked a bit less than a minute BUT IT STILL IS NOT AS GOOD AS THE LINK AT THE VERY TOP OF THIS POST)

 It is good with milk in it too (I used almond milk --

stacked tortilla with black beans

This was very good and fun to make. You make it in a spring-form pan and when it is down you remove the side and you have a nicely stacked tortilla.  I found this recipe here . I altered it a bit since I have to use corn tortilla's and not wheat. I also didn't use cheese.

Ingredients

• 4 flour tortillas (10 inches) (I used 8 inch corn ones)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat) (I just used some salsa instead)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water I used part GF beer and part water.
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish (didn't have any)
• 8 ounces cheddar cheese, shredded (2 1/2 cups) (didn't use)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.(I didn't use as much liquid and I did add a bit of salsa). Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan (I used an 8 inch one); layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

I added picante sause on top and tomatoes and AVOCADOS. This was great!